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A processing method and technology of rainbow trout, which is applied in the field of food processing, can solve the problems of reducing the taste of rainbow trout, and achieve the effect of rich taste, long aftertaste and delicious taste
Inactive Publication Date: 2016-03-02
TIANQUAN RUNZHAO STURGEON
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Problems solved by technology
At present, the safe way to eat rainbow trout is to heat the rainbow trout by grilling, stewing, boiling, etc., but the rainbow trout contains more erythroside, a...
Method used
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Examples
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Effect test
Embodiment 1
[0014] Take 10kg of processed rainbow trout pieces, add 100g of rice wine, 100g of brown sugar, and 333g of sea salt, stir well, put them in a refrigerator at 0-4°C for 48 hours, and then put them in a cold smoker for 14 days. Wherein, the smoke temperature in the control cold smoke cabinet is 21-32 ℃, and the smoke material used in the cold smoke cabinet is a mixture of maple wood, fruit wood, beech wood and grapefruit peel, and the mass ratio of maple wood, fruit wood, beech wood and grapefruit peel is 10:12:8:5.
Embodiment 2
[0016] Take 10kg of processed rainbow trout pieces, add 110g of rice wine, 110g of brown sugar, and 350g of sea salt, stir well, put them in a refrigerator at 0-4°C for 24 hours, and then put them in a cold smoker for 10 days. Wherein, the smoke temperature in the control cold smoke cabinet is 21-32 ℃, and the smoke material used in the cold smoke cabinet is a mixture of maple wood, fruit wood, beech wood and grapefruit peel, and the mass ratio of maple wood, fruit wood, beech wood and grapefruit peel is 10:12:8:5.
Embodiment 3
[0018] Take 10kg of processed rainbow trout pieces, add 125g of rice wine, 125g of brown sugar, and 400g of coarse-grained salt, mix well, put them in a refrigerator at 0-4°C for 12 hours, and then put them in a cold smoker for 7 days That is enough; wherein, the temperature of the smoke in the cold smoker is controlled to be 21-32°C, the smoker used in the cold smoker is a mixture of maple, fruit wood, beech and grapefruit peel, and the quality of maple, fruit wood, beech and grapefruit peel The ratio is 10:12:8:5.
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Abstract
The present invention discloses an edible processing method of oncorhynchus mykiss. The heads, tails and internal organs of the oncorhynchus mykiss are cut off, the cut oncorhynchus mykiss is split into two parts from the back, the spit oncorhynchus mykiss is washed clean by clear water, rice wine, edible salt and sugar are added into the cleaned oncorhynchus mykiss to be blended evenly, the blended oncorhynchus mykiss is put into a temperature of 0-4 DEG C to be refrigerated and pickled for 12-48 hours, the pickled oncorhynchus mykiss is taken out and hung in a cold-fumigation cabinet to conduct fumigation for 7-14 days, the fumigated oncorhynchus mykiss can be eaten instantly and the fumigation temperature is controlled at 21-32 DEG C. The oncorhynchus mykiss is subjected to a fumigation processing and the treated oncorhynchus mykiss can be eaten instantly, which retains the raw eating taste of the oncorhynchus mykiss. The oncorhynchus mykiss also has a light fumigated flavor and is delicious in taste, rich in mouthfeel, and long in aftertaste. At the same time, the safety problem of the oncorhynchus mykiss is addressed and the preservation time has also been greatly extended.
Description
technical field [0001] The invention relates to a method for eating rainbow trout, in particular to a method for smoking rainbow trout, and belongs to the field of food processing. Background technique [0002] Rainbow trout is a cold-water fish of the family Salmonidae and a precious species in pond fish. It is known as "ginseng in water" and has high nutritional value, good meat quality and delicious taste. Because rainbow trout is as rich in oil as salmon, and the fish fillets taste smooth and crisp, it is true that rainbow trout is eaten raw like salmon, but it is absolutely impossible. Because salmon is a seawater fish, and rainbow trout is a freshwater fish, it contains anisakis in its body, so it must not be eaten raw. At present, the safe way to eat rainbow trout is to heat the rainbow trout by grilling, stewing, boiling, etc., but the rainbow trout contains more erythroside, and the erythroside will ooze out of the fish when the temperature exceeds 40°C. Body, so ...
Claims
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Application Information
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