阅读说明：本技术 一种富含锌硒的香麻藤椒黄花鱼的腌制方法 (Method for pickling zinc-selenium-rich croaker with spicy rattan pepper ) 是由 尤维德 于 2020-06-23 设计创作，主要内容包括：本发明公开了一种富含锌硒的香麻藤椒黄花鱼的腌制方法,用水清洗鲜活的黄花鱼,除去表面的污物及粘膜,去鱼鳞、去鱼鳃,去鱼鳍鱼翅,剔除内脏,洗净血污及黑膜；去鱼骨、去鱼刺；切成鱼肉片；腌制黄花鱼鱼肉片,然后将鱼肉片进行车间臭氧机杀菌,搅拌均匀放入鱼露腌制3分钟装袋称重；将调味包和初步腌制后的鱼肉片(0.2～0.5)：10的重量比例使用,调味包内含有30～60％的酵母抽提物；超声波分段处理；在-50°下冷冻10分钟,腌制完成；真空包装,低于-15°储存。本发明,经过两次腌制调味,风味更有层次感,调味包内设有酵母抽提物,有效提升鱼肉风味；超声波具有辅助速冻作用,提高腌制黄花鱼质量；采用超声波分段处理,可以降低其对黄花鱼鱼肉片的影响。(The invention discloses a pickling method of yellow croakers rich in zinc and selenium, comprising the steps of cleaning fresh yellow croakers with water, removing dirt and mucosa on the surfaces of the yellow croakers, removing scales, gills, fins and fins, removing internal organs, and cleaning bloodiness and black films; removing fishbone and fishbone; cutting into fish slices; pickling yellow croaker fillet, then sterilizing the fillet by using an ozone machine in a workshop, uniformly stirring, adding fish sauce, pickling for 3 minutes, bagging and weighing; and (3) mixing the seasoning packet and the primarily pickled fish slices (0.2-0.5): 10, and the seasoning bag contains 30-60% of yeast extract; ultrasonic wave segmentation processing; freezing at-50 deg.C for 10 min to complete pickling; vacuum packaging, and storing at below-15 deg.C. According to the invention, through twice pickling and seasoning, the flavor is more layered, and the yeast extract is arranged in the seasoning packet, so that the flavor of fish meat is effectively improved; the ultrasonic wave has the auxiliary quick-freezing function, so that the quality of the pickled yellow croakers is improved; the influence of the ultrasonic wave on the yellow croaker fillet can be reduced by adopting ultrasonic wave sectional treatment.)

1. A pickling method of a zinc-selenium-rich spicy rattan pepper yellow croaker is characterized by comprising the following steps:

cleaning fresh yellow croaker with water, removing dirt and mucosa on surface, removing fish scale, gill, fin and fin, removing viscera, and cleaning blood stain and black membrane;

removing fish bone and fish bone from cleaned Carnis Pseudosciaenae;

cutting cleaned Carnis Pseudosciaenae without bone and thorn into fish slices;

primarily pickling according to the following components: 85% of yellow croaker fish slices, 10-10.4% of mineral water, 3.0.2-0.54% of starch, 0.27-0.36% of salt, 0.12-0.18% of spices, 0.15-0.25% of pepper, 0.15-0.25% of pickled pepper, 0.13-0.17% of monosodium glutamate, 0.1-0.17% of white granulated sugar and 0.25-0.31% of food additives, wherein the starch comprises one or two of peanut starch and sweet potato starch, then the fish slices are sterilized by an ozone machine in a workshop, uniformly stirred and put into fish sauce for pickling for 3 minutes, bagged and weighed;

and (3) mixing the seasoning packet and the primarily pickled fish slices (0.2-0.5): 10, and the seasoning bag contains 30-60% of yeast extract;

performing ultrasonic treatment for a period of time, wherein the frequency is 5kHz, the power is 10W, and the time is 30S; then ultrasonic two-stage treatment is carried out, the frequency is 10kHz, and the power is 20S; freezing the treated small yellow croaker fillets at-50 ℃ for 10 minutes, and pickling;

vacuum packaging, and storing at below-15 deg.C.

2. The method of claim 1, wherein the mineral water is 10.2%, the starch is 3.37%, the salt is 0.33%, the spice is 0.15%, the pepper is 0.2%, the pickled pepper is 0.17%, the monosodium glutamate is 0.15%, the white granulated sugar is 0.15%, and the food additive is 0.28%.

3. The method of claim 1, wherein the mineral water is 10%, the starch is 3.54%, the salt is 0.27%, the spice is 0.18%, the pepper is 0.15%, the pickled pepper is 0.25%, the monosodium glutamate is 0.13%, the white granulated sugar is 0.17%, and the food additive is 0.31%.

4. The method of claim 1, wherein the mineral water is 10.4%, the starch is 3.2%, the salt is 0.36%, the spice is 0.12%, the pepper is 0.25%, the pickled pepper is 0.15%, the monosodium glutamate is 0.13%, the white granulated sugar is 0.1%, and the food additive is 0.25%.

5. The method according to claim 1, wherein the food additive comprises one or more of sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyro-scale.

6. The method of claim 1, wherein the flavor pack comprises the following ingredients: 30% of vegetable oil, 5% of fresh pepper, 5% of pickled pepper, 5% of green Chinese onion, 5% of garlic, 5% of pepper, 30% of yeast extract, 5% of ethyl maltol and 10% of spice.

7. The method of claim 1, wherein the starch comprises peanut starch and sweet potato starch in a 1:2 weight part ratio.

Technical Field

The invention relates to the technical field of fish pickling, in particular to a method for pickling yellow croakers rich in zinc and selenium with spicy rattan pepper.

Background

Yellow croaker, also called yellow croaker and Cucumis sativus, is of genus Pseudosciaenae of family Botrytis of order Perciformes of class Osteichthyes. The large yellow croaker has fresh and tender meat quality, delicious taste and rich nutrition, and contains rich protein, trace elements, vitamins and various amino acids. The yellow croaker is delicious, fresh and tender, golden and lucky in body color, is a delicacy for banquet and is very popular with consumers.

The yellow croaker can be prepared by steaming, saucing, frying, fermenting, etc., and has different tastes and tastes. The traditional salting needs a long time, the salted fish meat has a larger taste difference with fresh fish meat, and the salting has the characteristics of stale difference, such as rough meat quality, erosion and the like. In order to reduce the influence of factors such as freezing, pickling and the like on the taste of fish, Chinese patent CN106962826B discloses an ultrasonic-pulse vacuum synergistic fish pickling method, which generates a steam cavity effect when ultrasonic waves are carried out under a pulse vacuum environment, promotes the contact of a salt solution and the fish, enhances a mass transfer driving force and improves the pickling efficiency.

The technical scheme improves the pickling efficiency and shortens the pickling time, but still has the following defects:

(1) the fish meat is pickled by adopting low-temperature salt solution, and the pickled fish meat has single taste.

In view of the above, there is an urgent need for improvement of the existing fish meat pickling method to improve the taste, flavor and nutrition.

Disclosure of Invention

The invention aims to solve the technical problems of poor taste and single taste of the existing fish preparation method.

In order to solve the technical problems, the invention adopts the technical scheme that the method for pickling the yellow croakers rich in zinc and selenium with spicy rattan pepper comprises the following steps:

cleaning fresh yellow croaker with water, removing dirt and mucosa on surface, removing fish scale, gill, fin and fin, removing viscera, and cleaning blood stain and black membrane;

removing fish bone and fish bone from cleaned Carnis Pseudosciaenae;

cutting cleaned Carnis Pseudosciaenae without bone and thorn into fish slices;

primarily pickling according to the following components: 85% of yellow croaker fish slices, 10-10.4% of mineral water, 3.0.2-0.54% of starch, 0.27-0.36% of salt, 0.12-0.18% of spices, 0.15-0.25% of pepper, 0.15-0.25% of pickled pepper, 0.13-0.17% of monosodium glutamate, 0.1-0.17% of white granulated sugar and 0.25-0.31% of food additives, wherein the starch comprises one or two of peanut starch and sweet potato starch, then the fish slices are sterilized by an ozone machine in a workshop, uniformly stirred and put into fish sauce for pickling for 3 minutes, bagged and weighed;

and (3) mixing the seasoning packet and the primarily pickled fish slices (0.2-0.5): 10, and the seasoning bag contains 30-60% of yeast extract;

performing ultrasonic treatment for a period of time, wherein the frequency is 5kHz, the power is 10W, and the time is 30S; then ultrasonic two-stage treatment is carried out, the frequency is 10kHz, and the power is 20S; freezing the treated small yellow croaker fillets at-50 ℃ for 10 minutes, and pickling;

vacuum packaging, and storing at below-15 deg.C.

In another preferred embodiment, the mineral water is 10.2%, the starch is 3.37%, the salt is 0.33%, the spices is 0.15%, the pepper is 0.2%, the pickled pepper is 0.17%, the monosodium glutamate is 0.15%, the white granulated sugar is 0.15%, and the food additive is 0.28%.

In another preferred embodiment, the mineral water is 10%, the starch is 3.54%, the salt is 0.27%, the spice is 0.18%, the pepper is 0.15%, the pickled pepper is 0.25%, the monosodium glutamate is 0.13%, the white granulated sugar is 0.17%, and the food additive is 0.31%.

In another preferred embodiment, the mineral water is 10.4%, the starch is 3.2%, the salt is 0.36%, the spice is 0.12%, the pepper is 0.25%, the pickled pepper is 0.15%, the monosodium glutamate is 0.13%, the white granulated sugar is 0.1%, and the food additive is 0.25%.

In another preferred embodiment, the food additive comprises one or more of sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyro-scale.

In another preferred embodiment, the flavor pack comprises the following ingredients: 30% of vegetable oil, 5% of fresh pepper, 5% of pickled pepper, 5% of green Chinese onion, 5% of garlic, 5% of pepper, 30% of yeast extract, 5% of ethyl maltol and 10% of spice.

In another preferred embodiment, the starch comprises peanut starch and sweet potato starch in a 1:2 weight part ratio.

Compared with the prior art, the invention has the following advantages:

1. the secondary pickling seasoning is carried out, so that the flavor is more layered, the final taste can be blended by adopting the secondary pickled seasoning packet according to the requirement, and the yeast extract is arranged in the seasoning packet, so that the nutrient substances in the fish can be fermented, the nutrient substances can be absorbed by the human body more easily, and the flavor of the fish can be effectively improved;

2. the ultrasonic wave has the auxiliary quick-freezing function, so that the yellow croakers can quickly melt the largest ice crystals, the sizes of the ice crystals are reduced, the ice crystals are fine and uniformly distributed, the quality of the pickled yellow croakers is improved, and the defects of serious muscle contraction, coarse meat quality, erosion, poor sense, low yield, poor edibility and the like of the conventional frozen yellow croakers after thawing are overcome.

3. The method has the advantages that the ultrasonic wave is segmented, so that the meat quality of the yellow croakers is tender, the cavitation effect and the thermal effect in the ultrasonic wave treatment process have certain influence on the fish slices, and the influence on the yellow croaker fish slices can be reduced by adopting the ultrasonic wave segmentation treatment.

4. One or two of peanut starch and sweet potato starch are adopted, so that the zinc and selenium content can be obviously improved, great benefit is brought to human bodies, and the health of the human bodies is promoted.

Detailed Description

The invention provides a method for pickling yellow croakers with spicy rattan pepper rich in zinc and selenium, which is explained in detail with reference to specific embodiments.

The invention provides a method for pickling yellow croakers rich in zinc and selenium, which comprises the following steps:

1) killing yellow croakers and cleaning:

cleaning fresh yellow croaker with water, removing dirt and mucosa on surface, removing fish scale, gill, fin and fin, removing viscera, and cleaning blood stain and black membrane;

2) removing fishbone and fishbone:

removing fish bone and fish bone from cleaned Carnis Pseudosciaenae;

3) cutting into small fish slices:

cutting cleaned Carnis Pseudosciaenae without bone and thorn into fish slices;

4) removing fishy smell, adding seasonings and pickling:

primarily pickling according to the following components: 85% of yellow croaker fish slices, 10-10.4% of mineral water, 3.0.2-0.54% of starch, 0.27-0.36% of salt, 0.12-0.18% of spices, 0.15-0.25% of pepper, 0.15-0.25% of pickled pepper, 0.13-0.17% of monosodium glutamate, 0.1-0.17% of white granulated sugar and 0.25-0.31% of food additives, wherein the starch comprises one or two of peanut starch and sweet potato starch, then the fish slices are sterilized by an ozone machine in a workshop, uniformly stirred and put into fish sauce for pickling for 3 minutes, bagged and weighed;

5) seasoning of the seasoning packet:

and (3) mixing the seasoning packet and the primarily pickled fish slices (0.2-0.5): 10, and the seasoning bag contains 30-60% of yeast extract;

6) ultrasonic pickling:

performing ultrasonic treatment for a period of time, wherein the frequency is 5kHz, the power is 10W, and the time is 30S; then ultrasonic two-stage treatment is carried out, the frequency is 10kHz, and the power is 20S; freezing the treated small yellow croaker fillets at-50 ℃ for 10 minutes, and pickling;

7) vacuum packaging, and storing at below-15 deg.C.

In the step 4), the starch is used for forming a uniform coating layer on the surface of the fish meat, and other components are mixed to enter the fish meat to realize seasoning, so that the fish meat is protected, and the taste can be uniformly extended into the fish meat. The salt can sterilize and disinfect, prolong the shelf life of fish, and the spice, the pepper and the pickled pepper have the adjusting functions of different taste levels respectively.

Wherein, in another preferred embodiment, in the step 4), 10.2 percent of mineral water, 3.37 percent of starch, 0.33 percent of salt, 0.15 percent of spice, 0.2 percent of pepper, 0.17 percent of pickled pepper, 0.15 percent of monosodium glutamate, 0.15 percent of white granulated sugar and 0.28 percent of food additive.

Wherein, in another preferred embodiment, in the step 4), 10% of mineral water, 3.54% of starch, 0.27% of salt, 0.18% of spice, 0.15% of pepper, 0.25% of pickled pepper, 0.13% of monosodium glutamate, 0.17% of white granulated sugar and 0.31% of food additive.

Wherein, in another preferred embodiment, in the step 4), 10.4% of mineral water, 3.2% of starch, 0.36% of salt, 0.12% of spices, 0.25% of pepper, 0.15% of pickled peppers, 0.13% of monosodium glutamate, 0.1% of white granulated sugar and 0.25% of food additives are adopted.

In another preferred embodiment, the food additive comprises one or more of sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyro-scale. The food additive is used for maintaining the quality and taste of fish meat.

In another preferred embodiment, the flavor pack comprises the following ingredients: 30% of vegetable oil, 5% of fresh pepper, 5% of pickled pepper, 5% of green Chinese onion, 5% of garlic, 5% of pepper, 30% of yeast extract, 5% of ethyl maltol and 10% of spice. The vegetable oil can mix other various components and can dissolve effective components of various components.

In another preferred embodiment, the starch comprises peanut starch and sweet potato starch in a 1:2 weight part ratio. The peanut starch is prepared from small-particle peanuts rich in zinc and selenium and can be produced in Banana urban Chixi Town areas in Ningde city, and the small-particle peanuts rich in zinc and selenium are used for processing the peanut starch (rich in zinc and selenium), and the sweet potato starch (rich in zinc and selenium) is used for processing and pickling the spicy rattan pepper yellow croakers, so that the content of zinc and selenium is effectively increased. In addition, the mineral water in the zinc-selenium-rich land and other planted components such as pepper, pickled pepper and the like are selected, so that the zinc-selenium content of the product can be improved. Compared with the prior art, the invention has the following advantages:

1. the secondary seasoning is carried out, so that the flavor is more layered, the final taste can be blended by adopting the seasoning bag pickled for the second time according to the requirement, and the yeast extract is arranged in the seasoning bag, so that the nutrient substances in the fish can be fermented, the nutrient substances can be absorbed by the human body more easily, and the flavor of the fish can be effectively improved;

2. the ultrasonic wave has the auxiliary quick-freezing function, so that the yellow croakers can quickly melt the largest ice crystals, the sizes of the ice crystals are reduced, the ice crystals are fine and uniformly distributed, the quality of the pickled yellow croakers is improved, and the defects of serious muscle contraction, coarse meat quality, erosion, poor sense, low yield, poor edibility and the like of the conventional frozen yellow croakers after thawing are overcome.

3. The method has the advantages that the ultrasonic wave is segmented, so that the meat quality of the yellow croakers is tender, the cavitation effect and the thermal effect in the ultrasonic wave treatment process have certain influence on the fish slices, and the influence on the yellow croaker fish slices can be reduced by adopting the ultrasonic wave segmentation treatment.

4. One or two of peanut starch and sweet potato starch are adopted, so that the zinc and selenium content can be obviously improved, great benefit is brought to human bodies, and the health of the human bodies is promoted.

The present invention is not limited to the above-mentioned preferred embodiments, and any structural changes made under the teaching of the present invention shall fall within the scope of the present invention, which is similar or similar to the technical solutions of the present invention.