阅读说明：本技术 一种采用分段式发酵的锁鲜型臭鳜鱼的制作方法 (Method for preparing fresh-keeping stinky mandarin fish by adopting sectional fermentation ) 是由 周蓓蓓 崔凯 林衍峰 于 2019-11-27 设计创作，主要内容包括：一种采用分段式发酵的锁鲜型臭鳜鱼的制作方法,包括：(1)原料鱼预处理,(2)第一段发酵,(3)第二段腌制,(4)第三段发酵,(5)锁鲜处理,(6)真空包装与速冻,(7)制作调味料包。本发明制备的臭鳜鱼与调味料包,食用方便,臭鳜鱼开袋后油煎熟化,然后配送调料包,添加适量水,熬煮收汁即可食用。(A method for preparing a fresh-keeping stinky mandarin fish by sectional fermentation comprises the following steps: (1) the method comprises the following steps of (1) raw material fish pretreatment, (2) first stage fermentation, (3) second stage pickling, (4) third stage fermentation, (5) fresh locking treatment, (6) vacuum packaging and quick freezing, and (7) seasoning bag preparation. The odor mandarin fish and the seasoning bag prepared by the method are convenient to eat, the odor mandarin fish is cooked by frying after being bagged, then the seasoning bag is distributed, a proper amount of water is added, and the odor mandarin fish and the seasoning bag are boiled and juiced to be eaten.)

1. A method for preparing a fresh-keeping stinky mandarin fish by sectional fermentation is characterized by comprising the following steps: comprises the following steps:

step 1: opening the bore of the raw material mandarin fish, removing inedible parts, cleaning and draining water to obtain fish carcass;

step 2: uniformly coating salt on the surface and in the fish belly of the fish carcass, then placing the fish carcass coated with the salt in a wooden barrel layer by layer and orderly, placing 3-5 layers of fish, pressing a cover plate, standing and fermenting for 60-72 hours at the temperature of 20-22 ℃;

and step 3: adjusting the temperature to 25-27 ℃, standing and pickling for 60-72 h;

and 4, step 4: after the step 3 is finished, adding a heavy object on the cover plate to enable the fish trunk under the cover plate to uniformly bear the pressure of 50-100Pa, and standing and pickling for 60-72 h;

and 5: taking the fish trunk fermented in the step 4 out of the wooden barrel, and hanging and draining the surface liquid; then completely immersing the fish carcass into the fresh-keeping solution, and standing for 10-15 min; the preparation method of the freshness-retaining solution comprises the following steps: mixing 40-50 parts by weight of pregelatinized starch, 20-30 parts by weight of konjac powder, 10-15 parts by weight of pectin and 10-15 parts by weight of locust bean gum to form a solute, then mixing the solute with purified water according to the mass ratio of 1:8-10, and placing the material into a vacuum environment for degassing after uniformly stirring; homogenizing the degassed material to obtain a fresh locking solution;

step 6: taking out the fish trunk from the freshness-retaining solution, hanging and placing the fish trunk in a vacuum drying box, and drying for 10-15min under the conditions of vacuum gauge pressure of-0.08 to-0.10 Mpa and temperature of 45-55 ℃ to dry and dehydrate the freshness-retaining solution on the surface of the fish trunk so as to form a freshness-retaining film layer adhered to the surface of the fish trunk;

and 7: vacuum packaging the fish carcasses obtained in the step 6, sterilizing, and freezing until the central temperature is lower than-18 ℃ within 30 min;

and 8: preparing a seasoning soup, wherein the raw material formula of the seasoning soup comprises the following raw materials in parts by weight: 25-30 parts of edible oil, 50-70 parts of scallion, 10-15 parts of garlic, 3-5 parts of hot pepper, 2-3 parts of cinnamon, 1-2 parts of anise, 20-25 parts of Pixian broad bean paste, 1-1.5 parts of chicken essence, 2-3 parts of cooking wine, 4-5 parts of white granulated sugar, 5-7 parts of starch and 250-400 parts of purified water; the preparation method of the seasoning soup comprises the following steps: heating edible oil according to the raw material formula of the seasoning soup base, adding scallion, garlic, hot pepper, cinnamon and aniseed, frying to be fragrant, adding Pixian broad bean paste, chicken essence, cooking wine, white granulated sugar and purified water, boiling, and preserving heat to boil for 10-15 min; and finally, starch is added for thickening to obtain a seasoning soup, and a full-automatic semifluid vacuum packaging machine is adopted for packaging the seasoning soup to obtain a seasoning packet.

2. The method for preparing a flavor-locking stinky mandarin fish by segmented fermentation according to claim 1, wherein the method comprises the following steps: the raw material mandarin fish is fresh mandarin fish or thawed frozen mandarin fish, and the weight of the raw material mandarin fish is 0.5-2.0 kg/strip.

3. The method for preparing a flavor-locking stinky mandarin fish by segmented fermentation according to claim 1, wherein the method comprises the following steps: the amount of salt is 3-5% of the fish carcass mass.

4. The method for preparing a flavor-locking stinky mandarin fish by segmented fermentation according to claim 1, wherein the method comprises the following steps: the homogenizing pressure is 30-40 MPa.

5. The method for preparing a flavor-locking stinky mandarin fish by segmented fermentation according to claim 1, wherein the method comprises the following steps: sterilizing the packed smelly mandarin fish by irradiation, wherein the dose is controlled to be 6.5-7.5 kGy; and (4) sterilizing the packaged seasoning packet by adopting irradiation, wherein the irradiation dose is 1.8-2.2 kGy.

Technical Field

The invention belongs to the technical field of aquatic product processing, and relates to a method for preparing a fresh-keeping stinky mandarin fish by sectional fermentation.

Background

The famous huizhou smelly mandarin fish as one of the products of huizhou and salted mandarin fish has garlic clove shape and has the features of smelling, smelling and eating and unique flavor. Not only maintains the original taste and the mellow flavor of the mandarin fish, but also separates the meat and the bones and has fragrant and fresh penetrating bones. According to history, the raw materials used by Hippocampus mandarin fish are produced in Qiupua mandarin fish of Guichi Qiupa river, and are cooked after being pickled and fermented in a wooden barrel. As the flavor is unique, the yurt becomes a surrender of the Cixi Tai, the honor of the yurt is not declined so far, and the Chinese and foreign guests are fast with the taste of the Huizhou smelly mandarin fish.

The traditional hui-dish making mainly adopts kitchen cooking and kitchen type of a front shop and a rear shop, which causes the problems of complicated and time-consuming making procedures and processes of hui-dishes, poor uniformity of dish quality, short shelf life, small sale radius, difficult guarantee of quality sanitation condition, low standardization degree, difficult industrial conversion and the like. In addition, the existence of a secret recipe, a raw and auxiliary material formula and a traditional ancestral process seriously restricts the realization of the industrialized and large-scale production of the traditional hui dish.

With the urbanization process and the accelerated pace of life in China, people have no time to prepare meals, the traditional hui-dish industrialized packaging products are vigorously developed, the eating habits of people are changed, and the high-efficiency and fast-paced life needs are met. The semi-finished product or finished product can be provided for restaurants, fast food restaurants and the like, the simple labor time of cooks is reduced, and the semi-finished product or finished product dishes can be supplied for ordinary families, so that the industrialization of cooking socialization and kitchen engineering is realized, and the requirement of further improving the life quality of people is met.

At present, the manufacturing of the Huizhou smelly mandarin fish is also carried out by taking restaurant cooking as a main mode, the prior food is prepared and is a dish cooking product rather than a processed product, the cooking modes of various restaurants and hotels are different, some are directly baked by bought and fresh smelly mandarin fish with fermented smelly mandarin fish, some are baked by adding auxiliary materials such as fermented bean curd or smelly bean curd, and the like, the pickling smell is replaced by the auxiliary material smell, so that the taste is different according to different cooking methods of different cooks, and a uniform standard is difficult to exist. If Huizhou smelly mandarin fish is made into soft can packaged products by adopting an advanced food processing technology, the problems existing above are easily solved, the shelf life is prolonged, the additional value is improved, Huizhou special dishes can be pushed nationwide, and the whole Huizhou industrialization process is driven.

Disclosure of Invention

The invention aims to provide a method for preparing a fresh-keeping stinky mandarin fish by adopting sectional fermentation.

In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for preparing a fresh-keeping stinky mandarin fish by sectional fermentation comprises the following steps:

step 1: opening the bore of the raw material mandarin fish, removing inedible parts, cleaning and draining water to obtain fish carcass;

step 2: uniformly coating salt on the surface and in the fish belly of the fish carcass, then placing the fish carcass coated with the salt in a wooden barrel layer by layer and orderly, placing 3-5 layers of fish, pressing a cover plate, standing and fermenting for 60-72 hours at the temperature of 20-22 ℃;

and step 3: adjusting the temperature to 25-27 ℃, standing and pickling for 60-72 h;

and 4, step 4: after the step 3 is finished, adding a heavy object on the cover plate to enable the fish trunk under the cover plate to uniformly bear the pressure of 50-100Pa, and standing and pickling for 60-72 h;

and 5: taking the fish trunk fermented in the step 4 out of the wooden barrel, and hanging and draining the surface liquid; then completely immersing the fish carcass into the fresh-keeping solution, and standing for 10-15 min; the preparation method of the freshness-retaining solution comprises the following steps: mixing 40-50 parts by weight of pregelatinized starch, 20-30 parts by weight of konjac powder, 10-15 parts by weight of pectin and 10-15 parts by weight of locust bean gum to form a solute, then mixing the solute with purified water according to the mass ratio of 1:8-10, and placing the material into a vacuum environment for degassing after uniformly stirring; homogenizing the degassed material to obtain a fresh locking solution;

step 6: taking out the fish trunk from the freshness-retaining solution, hanging and placing the fish trunk in a vacuum drying box, and drying for 10-15min under the conditions of vacuum gauge pressure of-0.08 to-0.10 Mpa and temperature of 45-55 ℃ to dry and dehydrate the freshness-retaining solution on the surface of the fish trunk so as to form a freshness-retaining film layer adhered to the surface of the fish trunk;

and 7: vacuum packaging the fish carcasses obtained in the step 6, sterilizing, and freezing until the central temperature is lower than-18 ℃ within 30 min;

and 8: preparing a seasoning soup, wherein the raw material formula of the seasoning soup comprises the following raw materials in parts by weight: 25-30 parts of edible oil, 50-70 parts of scallion, 10-15 parts of garlic, 3-5 parts of hot pepper, 2-3 parts of cinnamon, 1-2 parts of anise, 20-25 parts of Pixian broad bean paste, 1-1.5 parts of chicken essence, 2-3 parts of cooking wine, 4-5 parts of white granulated sugar, 5-7 parts of starch and 250-400 parts of purified water; the preparation method of the seasoning soup comprises the following steps: heating edible oil according to the raw material formula of the seasoning soup base, adding scallion, garlic, hot pepper, cinnamon and aniseed, frying to be fragrant, adding Pixian broad bean paste, chicken essence, cooking wine, white granulated sugar and purified water, boiling, and preserving heat to boil for 10-15 min; and finally, starch is added for thickening to obtain a seasoning soup, and a full-automatic semifluid vacuum packaging machine is adopted for packaging the seasoning soup to obtain a seasoning packet.

The preferable technical scheme is as follows: the raw material mandarin fish is fresh mandarin fish or thawed frozen mandarin fish, and the weight of the raw material mandarin fish is 0.5-2.0 kg/strip.

The preferable technical scheme is as follows: the amount of salt is 3-5% of the fish carcass mass.

The preferable technical scheme is as follows: sterilizing the packed smelly mandarin fish by irradiation, wherein the dose is controlled to be 6.5-7.5 kGy; and (4) sterilizing the packaged seasoning packet by adopting irradiation, wherein the irradiation dose is 1.8-2.2 kGy.

The preferable technical scheme is as follows: the homogenizing pressure is 30-40 MPa.

Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:

1. the invention adopts sectional fermentation to prepare the smelly mandarin fish, and enhances the flavor.

2. The invention adopts the freshness-locking treatment to form a freshness-locking film layer on the surface of the smelly mandarin fish, and can effectively seal the fermented delicious substances in the fish body.

3. The method of the invention sterilizes the stinky mandarin fish and the seasoning packet packed in vacuum in an irradiation sterilization mode, thereby reducing the loss of flavor and nutrition and prolonging the shelf life.

4. The smelly mandarin fish and the seasoning bag prepared according to the invention are convenient to eat, the smelly mandarin fish is cooked by frying after being bagged, then the seasoning bag is distributed, a proper amount of water is added, and the mixture is decocted to obtain juice for eating.

Detailed Description

The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.