A kind of preparation method of stinky mandarin fish

Abstract

The invention belongs to the technical field of food processing and particularly relates to a marinate mandarin fish production method. In the marinate mandarin fish production method, a mandarin fish fermenting method is a natural fermentation or inoculated fermentation method, temperature and salt adding amount control is adopted in the natural fermentation method for fermentation time shortening, and temperature, salt adding amount and inoculation amount control is adopted in the natural fermentation method for fermentation time shortening. In addition, the quality of mandarin fish products can be also ensured, and a high-low thermal variable-temperature sterilization means is adopted so that feature flavor and taste of marinate mandarin fish can be retained, and bacteria of package products can be effectively killed. By means of the marinate mandarin fish manufacturing method, the products can be preserved at the temperature of 12 DEG C for 5 months without chemical preservatives. Therefore, by means of the marinate mandarin fish manufacturing method, standardized production of the marinate mandarin fish is facilitated, industrialization is facilitated, later-period selling is facilitated, and the method has remarkable market promotion value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing stinky mandarin fish. Background technique [0002] Stinky mandarin fish is a famous dish of Anhui cuisine. This dish smells stinky but tastes delicious, with a unique flavor. But existing stinky mandarin fish production technology has the following defects: the one, the fermentation time is longer, and fermentation technology is affected by environment (temperature, humidity) and human factor bigger, cooked product adopts gravy separation to make packing cost height, causes logistics cost Second, stinky mandarin fish is directly exposed to the air, so it is difficult to preserve for a long time. Even if it is stored in a low-temperature environment such as a refrigerator or freezer, it will usually deteriorate after a week, and the unique flavor of stinky mandarin fish cannot be maintained at all. [0003] In view of this, the present ...

AI Technical Summary

Problems solved by technology

But existing stinky mandarin fish production technology has the following defects: the one, the fermentation time is longer, and fermentation technology is affected by environment (temperature, humidity) and human factor bigger, cooked product adopts gravy separation to make packing cost height, causes logistics cost High; the second is that stinky mandarin fish is directly exposed to the air, so it is difficult to preserve for a long time. Even if it is stored in a low-temperature environment such as a refrigerator or freezer, it will usually deteriorate after a week, and the unique flavor of stinky mandarin fish cannot be maintained at all.

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