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Making method of flavored smelly mandarin fish

A production method, the technology of stinky mandarin fish, is applied in the preservation of meat/fish, preservation of meat/fish with chemicals, food ingredients as taste improvers, etc., which can solve the problems of bad taste, short storage time, and easy loss of nutrition and other problems, to achieve the effect of unique flavor, low water content, and less loss of nutrients

Pending Publication Date: 2019-12-13
黄山市鑫黄山特产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, during the production process of stinky mandarin fish, nutrients are easily lost, and the storage time is short. Even if it is placed in the refrigerator, the taste will change the next day. Not only is it easy to cause nutrient loss, but the flavor and taste are not good

Method used

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  • Making method of flavored smelly mandarin fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation method of flavor stinky mandarin fish specifically comprises the following steps:

[0036] (1) Prepare raw materials: buy live fish, slaughter, disembowel, remove impurities, wash, weigh to obtain clean mandarin fish;

[0037] (2) Apply refined iodized salt, pepper powder and chili powder evenly on the surface of the clean mandarin fish, use 2.8kg of refined salt, 0.1kg of pepper powder, and 0.1kg of pepper powder for every 100kg of mandarin fish;

[0038] (3) Put the mandarin fish that has been smeared with refined iodized salt, pepper powder and chili powder into a fir barrel, and put stones on it to press, store at a constant temperature at 4°C for 2 hours, and then add salt water (add 3kg of salt per 100kg of water) Soak and ferment for 180 hours at 22°C;

[0039] (4) Pack the fermented stinky mandarin fish with a transparent inner bag first, then put it into an outer bag, then vacuumize it with a vacuum packaging machine and put it in a cold storag...

Embodiment 2

[0041] The preparation method of flavor stinky mandarin fish specifically comprises the following steps:

[0042] (1) Prepare raw materials: buy live fish, slaughter, disembowel, remove impurities, clean and weigh;

[0043] (2) Apply refined iodized salt, pepper powder and chili powder evenly on the surface of the clean mandarin fish, use 3.0kg of refined salt, 0.15kg of pepper powder, and 0.15kg of pepper powder for every 120kg of mandarin fish;

[0044] (3) Put the mandarin fish with refined iodized salt, pepper powder and chili powder into a fir barrel, put stones on it, press it, store it at a constant temperature of 10°C for 3 hours, then add salt water (5kg of salt per 100kg of water) to soak , fermented at 28°C for 150h;

[0045] (4) Pack the fermented stinky mandarin fish with a transparent inner bag first, then put it into an outer bag, then vacuumize it with a vacuum packaging machine and put it in a cold storage below minus 18°C ​​for storage.

Embodiment 3

[0047] The preparation method of flavor stinky mandarin fish specifically comprises the following steps:

[0048] (1) Prepare raw materials: buy live fish, slaughter, disembowel, remove impurities, clean and weigh;

[0049] (2) Apply refined iodized salt, pepper powder and chili powder evenly on the surface of the clean mandarin fish, use 3.0kg of refined salt, 0.15kg of pepper powder, and 0.15kg of pepper powder for every 100kg of mandarin fish;

[0050] (3) Put the mandarin fish with refined iodized salt, pepper powder and chili powder into a fir barrel, put stones on it, press it, store it at a constant temperature at 4°C for 3 hours, then add salt water (3kg of salt per 100kg of water) to soak , fermented at 25°C for 168h;

[0051] (4) Pack the fermented stinky mandarin fish with a transparent inner bag first, then put it into an outer bag, then vacuumize it with a vacuum packaging machine and put it in a cold storage below minus 18°C ​​for storage.

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Abstract

The invention discloses a making method of flavored smelly mandarin fish. The making method specifically comprises the following steps of (1) preparing raw materials; (2) uniformly applying refined salt and spice on the clean mandarin fish surfaces, wherein the mass ratio of the mandarin fish to the refined salt to the spice is (100-120) to (2.8-3.0) to (0.2-0.3); (3) putting the treated mandarinfish in a barrel, performing pressing with a stone, performing storage at constant temperature of 4-10 DEG C for 2-3h, then adding salt water, performing soaking, and performing fermentation at 22-28DEG C for 150-180h; and (4) performing vacuum packing, and performing warehousing. The smelly mandarin fish made by the making method disclosed by the invention is unique in flavor, rich in nutrition,fresh, fragrant and tasteful, elastic in meat quality, tender and smooth in mouth feel, low in water content and salt content, low in running off of nutrient substances, is in the shape of garlic cloves, and can be stored at minus 18 DEG C for one year or above, and the nutrient value of the mandarin fish can be furthest reserved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing flavor-smelling mandarin fish. Background technique [0002] Stinky mandarin fish, also known as stinky mandarin fish, barrel fresh fish, barrel fish, pickled fresh fish, is a traditional famous dish with a long history in my country and one of the representatives of Huizhou cuisine. It originated in Huizhou area of ​​Anhui Province (now Huangshan Mountain, Anhui Province city ​​area). The stinky mandarin fish smells bad because the sulfur-containing amino acids in the fish meat protein are hydrolyzed by the protease secreted by microorganisms to produce hydrogen sulfide, which has the smell of rotten eggs; but it tastes delicious because the fish meat protein is digested by microorganisms. After decomposition, amino acids are produced, and amino acids have a delicious taste; and the meat of stinky mandarin fish is tender, smooth and refreshing, mai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L27/00A23B4/16A23B4/06
CPCA23L17/65A23L27/00A23B4/16A23B4/068A23V2002/00A23V2200/14A23V2200/16
Inventor 熊伟
Owner 黄山市鑫黄山特产有限公司
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