阅读说明：本技术 一种即食型瓦罐鱼生产方法 (Production method of instant crock fish ) 是由 孟大伟 孟庆彬 赵扬 于 2021-03-01 设计创作，主要内容包括：本发明涉及鱼类罐头技术领域,具体地说就是一种即食型瓦罐鱼生产方法。一种即食型瓦罐鱼生产方法,包括如下步骤：S1：清洗处理；S2：一步去腥处理；S3、二步去腥处理；S4：保色处理；S5：风干处理(脱水处理)；S6：调味处理；S7：炖料准备；S8：炖制；S9：包装；S10：杀菌处理。本申请的即食型瓦罐鱼不仅没有腥味,还具有荷叶的清香,鱼肉完整、肉质紧实,口感筋道；富含多种营养和中药材,具有较高的食疗价值；无任何化学添加剂的添加,用料健康,能够促进食用者的身体健康,具有理气健脾,消食化积的功效,也能促进本品中营养的吸收。(The invention relates to the technical field of canned fish, in particular to a production method of instant crock fish. A method for producing instant crock fish comprises the following steps: s1: cleaning; s2: removing fishy smell by one step; s3, performing secondary deodorization treatment; s4: color retention treatment; s5: air-drying treatment (dehydration treatment); s6: seasoning treatment; s7: preparing stewing materials; s8: stewing; s9: packaging; s10: and (5) sterilizing. The instant crock fish has no fishy smell, has the faint scent of lotus leaves, is complete in fish meat, compact in meat quality and chewy in taste; the product is rich in various nutrients and traditional Chinese medicines, and has high dietary therapy value; the food additive does not contain any chemical additive, is healthy in materials, can promote the health of eaters, has the effects of regulating qi, tonifying spleen, promoting digestion and relieving stasis, and can promote the absorption of nutrition in the food additive.)

1. A production method of instant crock fish is characterized in that: the method comprises the following steps:

s1: cleaning treatment: selecting fresh sea fish, removing heads, scales and internal organs, removing black membranes in the belly of the sea fish, cleaning, and draining;

s2: and (3) one-step deodorization treatment: coating fishy salt on the surface of the marine fish in the step S1, massaging and scrubbing the surface of the marine fish with the fishy salt, washing the surface of the marine fish with the fishy salt for 15-30 seconds, and draining for later use;

s3, secondary deodorization treatment: soaking the sea fish in the step S2 in a fishy smell removing solution for 10-20 minutes, and draining for later use;

s4: color retention treatment: placing the sea fish obtained in the step S3 in steaming for 2-5 min, then placing the sea fish in a color retention solution at 35-50 ℃ for color retention treatment, and soaking for 15-25 min;

s5: air drying treatment: placing the color-preserved marine fishes at a ventilated place, air-drying for 12-18 h, and turning over twice in the middle;

s6: seasoning treatment: putting the marine fish subjected to the step S5 into a seasoning liquid for seasoning, and soaking for 25-45 minl;

s7: preparing stewing materials: adding water with the proportion of 2-3 times of that of the materials into 15-25 parts of pig bones, 15-20 parts of sheep bones, 10-15 parts of native chicken, 3-5 parts of common yam rhizome, 5-8 parts of kelp, 0.5-1.2 parts of hericium erinaceus, 2-5 parts of ginger, 8-15 parts of soy sauce, 3-4 parts of salt, 1-3 parts of granulated sugar, 0.5-1.2 parts of dried lemon, 0.5-0.8 part of cardamom, 1-3 parts of dried orange peel, 1-3 parts of pepper, 1-3 parts of fennel, 1-3 parts of gardenia jasminoides, 1-3 parts of rosemary and 1-3 parts of liquorice, and decocting for 3-4 hours;

s8: stewing: wrapping the marine fishes obtained in the step S6 with lotus leaves, binding and fixing the lotus leaves with citronella, putting the wrapped marine fishes into the stewing materials obtained in the step S7 in layers for stewing, and stewing with slow fire for 20-35 min;

s9: packaging: putting the sea fish wrapped by the lotus leaves obtained in the step S8 into a sterilized crock, and sealing;

s10: and (3) sterilization treatment: the crock fish obtained in step S9 is subjected to sterilization treatment.

2. The method for producing ready-to-eat crock fish according to claim 1, wherein: the preparation method of the fishy smell removing salt in the step S2 comprises the following steps: putting the fine salt into a dry earthen pot, baking the fine salt to 60-80 ℃ with slow fire, adding pepper, shredded ginger, tea leaves and dry hot pepper into the fine salt, frying until the fine salt is fragrant, and cooling for later use.

3. The method for producing ready-to-eat crock fish according to claim 2, wherein: the fishy smell removing salt is prepared from the following components in percentage by weight: 90-95% of fine salt, 2.5-5% of pepper, 0.5-0.8% of pepper, 1.5-3.2% of shredded ginger, 0.4-0.6% of tea and 0.1-0.4% of dried pepper.

4. The method for producing ready-to-eat crock fish according to claim 1, wherein: the fishy smell removing liquid in the step S3 is prepared from the following components in percentage by weight: 0.5-1% of roasted malt, 1-2.5% of orange peel, 2-3.5% of fresh lemon, 1-2% of cooking wine, 0.5-1.2% of high-alcohol white spirit, 0.5-1.2% of ginger juice, 0.5-1.2% of vinegar, 0.2-0.5% of sweet distiller's yeast and the balance of water, wherein the sum of the weight percentages of the components is 100%.

5. The method for producing ready-to-eat crock fish according to claim 1, wherein: the color retention liquid is prepared from the following materials in percentage by weight: 5-8 parts of liquorice, 0.5-1.2 parts of longan, 3-7 parts of jasmine tea and 3-8 parts of gardenia jasminoides.

6. The method for producing ready-to-eat crock fish according to claim 5, wherein: the preparation method of the color retention liquid comprises the following steps: putting liquorice, longan, jasmine tea and gardenia jasminoides into a container, adding water which is submerged in the materials, and soaking for 1-2.5 h; wrapping the liquorice, the longan, the jasmine tea and the gardenia jasminoides in a gauze bag, putting the gauze bag into clean water for cleaning and kneading, and repeatedly cleaning for 2-3 times; and putting all the cleaning water into a boiler, boiling for 1-2 hours, cooling after boiling to prepare color retention liquid, and adding ice blocks for later use.

7. The method for producing ready-to-eat crock fish according to claim 6, wherein: the weight of the cleaning water is 8-11 times of the weight of all materials of the color preserving liquid, and the weight of the color preserving liquid obtained after boiling is 5-8 times of all materials of the color preserving liquid.

8. The method for producing ready-to-eat crock fish according to claim 1, wherein: the material used in the step S7 comprises the following components in parts by weight: adding 25 parts of pig bone, 15 parts of sheep bone, 15 parts of local chicken, 5 parts of common yam rhizome, 8 parts of kelp, 1 part of hericium erinaceus, 3 parts of ginger, 10 parts of soy sauce, 4 parts of salt, 3 parts of granulated sugar, 1 part of dried lemon, 0.8 part of round cardamom, 1 part of dried orange peel, 3 parts of pepper, 3 parts of common fennel, 2 parts of gardenia jasminoides ellis, 3 parts of rosemary and 1 part of liquorice into water with the proportion being 3 times of that of the materials.

9. The method for producing ready-to-eat crock fish according to claim 1, wherein: the marine fish is hairtail, yellow croaker, sardine, Amazonian carp, butterfish, Scomberomorus niphonius, salmon, blackhead fish, Dolaber fish, tuna, grouper, cod, and Acridaeus japonicus.

Technical Field

The invention relates to the technical field of canned fish, in particular to a production method of instant crock fish.

Background

The canned food is prepared by processing, blending, canning, sealing, sterilizing, cooling or aseptically packaging raw materials meeting the commercial aseptic requirement, and can be preserved at normal temperature for a long time. The current canning containers are mainly classified into three types: metal cans, glass cans and composite packages. Before canning, the aquatic product can is usually dehydrated by steaming, frying or hot air drying to maintain the shape, flavor and taste of the can and reach a certain solid content.

The fish products such as fish balls, fish slices, fish steaks, grilled fish and the like which are made from the sea fish as the raw material in the market generally have the defect of short shelf life, and the sea fish is processed into the instant can, so that the storage period can be prolonged, the edible value can be improved, and the commodity value can be increased. The fish can in the prior art has the following defects: (1) fishy smells of different degrees exist, and the flavor and mouthfeel of the instant food prepared from the instant food are greatly influenced; (2) the meat quality is loose and fragile, and the taste is influenced; (3) the product has single effect and great discount on the nutritional value; and (4) a large amount of food additives are added to increase the carcinogenic risk.

For example, in the method for preparing the fried fish can disclosed in chinese patent publication No. CN105325935A, the fried fish segments and the auxiliary materials are used to support the fish can, and the frying method undoubtedly increases the carcinogenic risk of the product, which is not good for the health of consumers.

Disclosure of Invention

In order to solve the problems of the canned fish in the prior art, the invention provides a production method of the instant canned crock fish, which reduces the use of food additives, improves the integrity and the taste of the canned fish and improves the nutritional value of the canned fish.

The technical scheme adopted by the invention for solving the technical problems is as follows: a method for producing instant crock fish comprises the following steps:

s1: cleaning treatment: selecting fresh sea fish, removing heads, scales and internal organs, removing black membranes in the belly of the sea fish, cleaning, and draining;

s2: and (3) one-step deodorization treatment: coating fishy salt on the surface of the marine fish in the step S1, massaging and scrubbing the surface of the marine fish with the fishy salt, washing the surface of the marine fish with the fishy salt for 15-30 seconds, and draining for later use;

s3, secondary deodorization treatment: soaking the sea fish in the step S2 in a fishy smell removing solution for 10-20 minutes, and draining for later use;

s4: color retention treatment: placing the sea fish obtained in the step S3 in steaming for 2-5 min, then placing the sea fish in a color retention solution at 35-50 ℃ for color retention treatment, and soaking for 15-25 min;

s5: air drying treatment: placing the color-preserved marine fishes at a ventilated place, air-drying for 12-18 h, and turning over twice in the middle;

s6: seasoning treatment: putting the marine fish subjected to the step S5 into a seasoning liquid for seasoning, and soaking for 25-45 minl;

s7: preparing stewing materials: adding water with the proportion of 2-3 times of that of the materials into 15-25 parts of pig bones, 15-20 parts of sheep bones, 10-15 parts of native chicken, 3-5 parts of common yam rhizome, 5-8 parts of kelp, 0.5-1.2 parts of hericium erinaceus, 2-5 parts of ginger, 8-15 parts of soy sauce, 3-4 parts of salt, 1-3 parts of granulated sugar, 0.5-1.2 parts of dried lemon, 0.5-0.8 part of cardamom, 1-3 parts of dried orange peel, 1-3 parts of pepper, 1-3 parts of fennel, 1-3 parts of gardenia jasminoides, 1-3 parts of rosemary and 1-3 parts of liquorice, and decocting for 3-4 hours;

s8: stewing: wrapping the marine fishes obtained in the step S6 with lotus leaves, binding and fixing the lotus leaves with citronella, putting the wrapped marine fishes into the stewing materials obtained in the step S7 in layers for stewing, and stewing with slow fire for 20-35 min;

s9: packaging: putting the sea fish wrapped by the lotus leaves obtained in the step S8 into a sterilized crock, and sealing;

s10: and (3) sterilization treatment: the crock fish obtained in step S9 is subjected to sterilization treatment.

As an optimization, the preparation method of the fishy smell removing salt in the step S2 comprises the following steps: putting the fine salt into a dry earthen pot, baking the fine salt to 60-80 ℃ with slow fire, adding pepper, shredded ginger, tea leaves and dry hot pepper into the fine salt, frying until the fine salt is fragrant, and cooling for later use.

The deodorization salt is prepared by the following components in percentage by weight: 90-95% of fine salt, 2.5-5% of pepper, 0.5-0.8% of pepper, 1.5-3.2% of shredded ginger, 0.4-0.6% of tea and 0.1-0.4% of dried pepper.

As optimization, the deodorization solution in the step S3 is prepared from the following components in percentage by weight: 0.5-1% of roasted malt, 1-2.5% of orange peel, 2-3.5% of fresh lemon, 1-2% of cooking wine, 0.5-1.2% of high-alcohol white spirit, 0.5-1.2% of ginger juice, 0.5-1.2% of vinegar, 0.2-0.5% of sweet distiller's yeast and the balance of water, wherein the sum of the weight percentages of the components is 100%.

Preferably, the color retention liquid is prepared from the following materials in percentage by weight: 5-8 parts of liquorice, 0.5-1.2 parts of longan, 3-7 parts of jasmine tea and 3-8 parts of gardenia jasminoides.

As optimization, the preparation method of the color retention solution comprises the following steps: putting liquorice, longan, jasmine tea and gardenia jasminoides into a container, adding water which is submerged in the materials, and soaking for 1-2.5 h; wrapping the liquorice, the longan, the jasmine tea and the gardenia jasminoides in a gauze bag, putting the gauze bag into clean water for cleaning and kneading, and repeatedly cleaning for 2-3 times; and putting all the cleaning water into a boiler, boiling for 1-2 hours, cooling after boiling to prepare color retention liquid, and adding ice blocks for later use.

Preferably, the weight of the cleaning water is 8-11 times of the weight of all materials of the color retention solution, and the weight of the color retention solution obtained after the boiling is finished is 5-8 times of the weight of all materials of the color retention solution.

Preferably, the materials used in step S7 are composed of the following components in parts by weight: adding 25 parts of pig bone, 15 parts of sheep bone, 15 parts of local chicken, 5 parts of common yam rhizome, 8 parts of kelp, 1 part of hericium erinaceus, 3 parts of ginger, 10 parts of soy sauce, 4 parts of salt, 3 parts of granulated sugar, 1 part of dried lemon, 0.8 part of round cardamom, 1 part of dried orange peel, 3 parts of pepper, 3 parts of common fennel, 2 parts of gardenia jasminoides ellis, 3 parts of rosemary and 1 part of liquorice into water with the proportion being 3 times of that of the materials.

Preferably, the marine fish is hairtail, yellow croaker, sardine, Amazonian carp, butterfish, Scomberomorus niphonius, salmon, blackhead fish, Dolabeo fish, tuna, grouper, cod, and Achillea millefolium.

The whole beneficial effect of this scheme is: the production method of the instant crock fish has the following advantages:

(1) the method is characterized in that a two-step fishy smell removing process is arranged, fried sea salt is used for massaging the surface of the sea fish in one-step fishy smell removing process, conventional pepper, ginger and the like are added in the fishy smell removing salt, the fragrance of the tea and the fragrance of the dried pepper are excited in the frying process, the fishy smell in the sea fish is reduced through the unique faint scent, bitter, astringent and spicy taste of the tea and the pepper while the fishy smell of the sea fish is removed, meanwhile, the water content of the fried salt is low, fishy smell substances such as mucus, thin films and the like on the surface of the sea fish can be removed, and the sea fish has a good adsorption effect;

(2) in the fishy smell removing liquid subjected to the two-step fishy smell removing treatment, besides conventional fishy smell removing materials, a small amount of roasted malt, orange peel and sweet distiller's yeast are added, wherein the small amount of added roasted malt has unique roasted faint scent, has the effects of helping digestion, reducing blood sugar and resisting fungi, and is also beneficial to improving the nutritional value of the product while removing fishy smell; the orange peel contains a large amount of aromatic substances, the fishy smell of the fish substances can be balanced by the unique faint scent of the orange substances by adding a small amount of orange peel, so that the product has unique flavor, meanwhile, the orange peel also has the functions of regulating qi and strengthening spleen, and the combination of the orange peel and the roasted malt can promote the digestive absorption of consumers and strengthen spleen and regulate qi; the sweet wine yeast is slightly sweet, has certain bouquet, can remove the odor of the smell of fish or mutton, improves the freshness and increases the flavor, not only can play a role in removing the smell of fish, but also can improve the freshness of fish meat; the roasted malt, the orange peel and the sweet distiller's yeast are natural plants or fermentation products thereof, so that the source is wide, the price is low, and the eating is safe;

(3) in the color preservation treatment, the sea fish is simply steamed firstly, the purpose is to improve the temperature on the surface of the sea fish,

the muscle texture of the marine fish is opened, so that the subsequent absorption of the color retention liquid is facilitated, and the color retention effect is improved; the longan, the liquorice, the jasmine tea and the gardenia jasminoides are uniquely added into the color retention solution, so that a good color retention effect can be achieved, and the fresh and sweet taste of the longan and the faint scent of the jasmine tea can be combined to promote the flavor of fish; the gardenia yellow pigment is rich in gardenia yellow pigment, the gardenia yellow pigment serving as color retention liquid applied to natural food pigment can improve the color of fish meat and has no side effect, and the gardenia yellow pigment also has the effects of protecting liver, benefiting gallbladder, reducing blood pressure, calming, stopping bleeding, reducing swelling and the like, and can improve the nutrition of the product

The color retention solution has a nutritional value, has a food therapy effect, is free of any chemical raw material, and is nutritional and healthy; (4) soaking the material in a preparation process of a color preserving liquid to fully spread the dry materials, fully cleaning out required substances in the material by beating, kneading and the like, adding ice blocks after cooking, preserving the color of the marine fishes at low temperature, enabling the marine fishes steamed in the preorder to enter the low-temperature color preserving process, and quickly tightening the textures after absorbing the color preserving liquid to be beneficial to improving the color preserving effect;

(5) the air drying treatment is carried out before the seasoning treatment, the color-preserved marine fish is air dried, the compactness and the taste of the fish are improved, meanwhile, the color-preserving liquid can be dried and knotted in the fish and the texture thereof, and the color-preserving effect of the fish can be effectively improved;

(6) the pig bones, the sheep bones and the local chickens are added into the stewing materials, so that the healthy fat content of the stewing soup is increased, the freshness of the stewing soup is improved, and meanwhile, the Chinese yam, the gardenia jasminoides and the hericium erinaceus are added, so that the nutritional value and the food therapy effect of the product are improved, the Chinese yam can tonify the spleen and tonify the lung, contain a large amount of high-quality protein, and the hericium erinaceus also has the effects of tonifying the spleen and nourishing the stomach, soothing the nerves and resisting cancers, and the combination of the three can; the dried lemons are added into the stewing materials to adjust the flavor, so that the stewing materials are rich in nutrition and high in dietary therapy value;

(7) in the stewing process, the sea fish is wrapped by the lotus leaves and the citronella to be stewed, so that the completeness of the sea fish can be effectively guaranteed, meanwhile, the lotus leaves have unique faint scent and can effectively improve the flavor of the product, meanwhile, the lotus leaves also have the functions of reducing fat and resisting oxidation, the citronella has the fragrance of lemon and also has the function of helping digestion, and the addition of the lotus leaves and the citronella in the filled fast food product can also improve the characteristics of the product.

Detailed Description

Example 1:

the method comprises the following steps:

s1: cleaning treatment: selecting fresh sea fish, removing heads, scales and internal organs, removing black membranes in the belly of the sea fish, cleaning, and draining;

s2: and (3) one-step deodorization treatment: coating fishy salt on the surface of the marine fish in the step S1, massaging and scrubbing the surface of the marine fish by the fishy salt, washing the surface of the marine fish for 30 seconds, and draining for later use; s3, secondary deodorization treatment: soaking the sea fish in the step S2 in a fishy smell removing solution for 20 minutes, and draining for later use;

s4: color retention treatment: steaming the sea fish obtained in the step S3 for 5min, and then placing the sea fish in a color retention solution at 35-50 ℃ for color retention treatment, and soaking for 25 min;

s5: air drying treatment: placing the color-preserved marine fish at a ventilated place, air-drying for 18h, and turning over twice in the middle;

s6: seasoning treatment: putting the marine fish processed in the step S5 into a seasoning liquid for seasoning, and soaking for 45 minl;

s7: preparing stewing materials: adding water with the proportion of 3 times of the materials into 25 parts of pig bones, 20 parts of sheep bones, 10-15 parts of local chickens, 5 parts of common yam rhizome, 8 parts of kelp, 1.2 parts of hericium erinaceus, 5 parts of ginger, 15 parts of soy sauce, 4 parts of salt, 3 parts of granulated sugar, 1.2 parts of dried lemon, 0.8 part of cardamom, 3 parts of dried orange peel, 3 parts of pepper, 3 parts of common fennel, 3 parts of gardenia jasminoides ellis, 3 parts of rosemary and 3 parts of liquorice, and decocting for 4 hours;

s8: stewing: wrapping the marine fishes obtained in the step S6 with lotus leaves, binding and fixing the lotus leaves with citronella, putting the wrapped marine fishes into the stewing materials obtained in the step S7 layer by layer for stewing, and stewing with slow fire for 35 min;

s9: packaging: putting the sea fish wrapped by the lotus leaves obtained in the step S8 into a sterilized crock, and sealing;

s10: and (3) sterilization treatment: the crock fish obtained in step S9 is subjected to sterilization treatment.

The preparation method of the fishy smell removing salt in the step S2 comprises the following steps: putting the fine salt into a dry casserole, baking the fine salt to 80 ℃ with slow fire, adding pepper, shredded ginger, tea leaves and dried hot pepper into the fine salt, frying until the fine salt is slightly yellow, and cooling for later use.

The fishy smell removing salt is prepared from the following components in percentage by weight: 95% of fine salt, 2.5% of pepper, 0.5% of pepper, 1.5% of shredded ginger, 0.4% of tea and 0.1% of dried pepper.

The fishy smell removing liquid in the step S3 is prepared from the following components in percentage by weight: 1% of roasted malt, 2.5% of orange peel, 3.5% of fresh lemon, 2% of cooking wine, 1.2% of high-alcohol white spirit, 1% of ginger juice, 1.2% of vinegar, 0.5% of sweet distiller's yeast and the balance of water, wherein the sum of the weight percentages of the components is 100%.

The color retention liquid is prepared from the following materials in percentage by weight: 8 parts of liquorice, 1.2 parts of longan, 7 parts of jasmine tea and 8 parts of gardenia jasminoides.

The preparation method of the color retention liquid comprises the following steps: putting Glycyrrhrizae radix, arillus longan, jasmine tea and fructus Gardeniae into a container, adding water to immerse the above materials, and soaking for 2.5 hr; wrapping the Glycyrrhrizae radix, arillus longan, jasmine tea and fructus Gardeniae in gauze bag, cleaning the gauze bag in clear water, kneading, and repeatedly cleaning for 3 times; putting all the cleaning water into a boiler, boiling for 2h, cooling after boiling to prepare color retention liquid, and adding ice blocks for later use.

The weight of the cleaning water is 11 times of the weight of all materials of the color preserving solution, and the weight of the color preserving solution obtained after the boiling is finished is 8 times of the weight of all materials of the color preserving solution.

The marine fish is yellow croaker.

Example 2:

the method comprises the following steps:

s1: cleaning treatment: selecting fresh sea fish, removing head, scale and viscera, and removing black membrane from sea fish abdomen

Removing the water, and draining the water after cleaning;

s2: and (3) one-step deodorization treatment: coating fishy salt on the surface of the marine fish in the step S1, massaging and scrubbing the surface of the marine fish by the fishy salt, washing the surface of the marine fish for 15 seconds, and draining for later use;

s3, secondary deodorization treatment: soaking the sea fish in the step S2 in fishy smell removing solution for 10 min, and draining

Drying for later use;

s4: color retention treatment: placing the sea fish obtained in the step S3 in steaming for 2min, and then placing the sea fish in a color retention solution at 35-50 ℃ for color retention treatment, and soaking for 15 min;

s5: air drying treatment: placing the color-preserved marine fish in a ventilated place, air drying for 12 hr, and collecting the fish in the middle

Turning over twice;

s6: seasoning treatment: putting the marine fish processed in the step S5 into a seasoning liquid for seasoning, and soaking for 25 minl;

s7: preparing stewing materials: adding water with the proportion of 2 times of the materials into 15 parts of pig bones, 15 parts of sheep bones, 10 parts of local chickens, 3 parts of common yam rhizome, 5 parts of kelp, 0.5 part of hericium erinaceus, 2 parts of ginger, 8 parts of soy sauce, 3 parts of salt, 1 part of granulated sugar, 0.5 part of dried lemon, 0.5 part of round cardamom, 1 part of dried orange peel, 1 part of pepper, 1 part of fennel, 1 part of gardenia jasminoides ellis, 1 part of rosemary and 1 part of liquorice, and decocting for 3 hours;

s8: stewing: wrapping the marine fishes obtained in the step S6 with lotus leaves, binding and fixing the lotus leaves with citronella, putting the wrapped marine fishes into the stewing materials obtained in the step S7 layer by layer for stewing, and stewing with slow fire for 20 min;

s9: packaging: putting the sea fish wrapped by the lotus leaves obtained in the step S8 into a sterilized crock, and sealing;

s10: and (3) sterilization treatment: the crock fish obtained in step S9 is subjected to sterilization treatment.

The preparation method of the fishy smell removing salt in the step S2 comprises the following steps: putting the fine salt into a dry casserole, baking the fine salt to 60 ℃ with slow fire, adding the pepper, the shredded ginger, the tea leaves and the dried chili into the fine salt, frying until the fine salt is fragrant, slightly yellowing the fine salt, and cooling for later use.

The fishy smell removing salt is prepared from the following components in percentage by weight: 90-95% of fine salt, 2.5% of pepper, 0.5% of pepper, 1.5% of shredded ginger, 0.4% of tea and 0.1% of dried pepper.

The fishy smell removing liquid in the step S3 is prepared from the following components in percentage by weight: 0.5 percent of roasted malt, 1 percent of orange peel, 2 percent of fresh lemon, 1 percent of cooking wine, 0.5 percent of high-alcohol white spirit, 0.5 percent of ginger juice, 0.5 percent of vinegar, 0.2 percent of sweet distiller's yeast and the balance of water, wherein the sum of the weight percentages of the components is 100 percent.

The color retention liquid is prepared from the following materials in percentage by weight: 5 parts of liquorice, 0.5 part of longan, 3 parts of jasmine tea and 3 parts of gardenia jasminoides.

The preparation method of the color retention liquid comprises the following steps: putting Glycyrrhrizae radix, arillus longan, jasmine tea and fructus Gardeniae into a container, adding water to immerse the above materials, and soaking for 1 hr; wrapping the Glycyrrhrizae radix, arillus longan, jasmine tea and fructus Gardeniae in gauze bag, cleaning the gauze bag in clear water, kneading, and repeatedly cleaning for 3 times; putting all the cleaning water into a boiler, boiling for 2h, cooling after boiling to prepare color retention liquid, and adding ice blocks for later use.

The weight of the cleaning water is 8 times of the weight of all materials of the color preserving liquid, and the weight of the color preserving liquid obtained after the boiling is finished is 5 times of the weight of all materials of the color preserving liquid.

The sea fish is hairtail.

Example 3:

the method comprises the following steps:

s1: cleaning treatment: selecting fresh sea fish, removing head, scale and viscera, and removing black membrane from sea fish abdomen

Removing the water, and draining the water after cleaning;

s2: and (3) one-step deodorization treatment: coating fishy salt on the surface of the marine fish in the step S1, massaging and scrubbing the surface of the marine fish by the fishy salt, washing the surface of the marine fish for 20 seconds, washing the surface of the marine fish clean by the fishy salt, and draining for later use;

s3, secondary deodorization treatment: soaking the sea fish in the step S2 in fishy smell removing solution for 15min, and draining

Drying for later use;

s4: color retention treatment: steaming the sea fish obtained in the step S3 for 3min, and then placing the sea fish in a color retention solution at 40 ℃ for color retention treatment for 20 min;

s5: air drying treatment: placing the color-preserved marine fish in a ventilated place, air-drying for 15 hr, and drying in the middle

Turning over twice;

s6: seasoning treatment: putting the marine fish processed in the step S5 into a seasoning liquid for seasoning, and soaking for 35 minl;

s7: preparing stewing materials: adding water with the proportion of 3 times of that of the materials into 20 parts of pig bones, 18 parts of sheep bones, 12 parts of local chickens, 4 parts of common yam rhizome, 6 parts of kelp, 1 part of hericium erinaceus, 3 parts of ginger, 12 parts of soy sauce, 3 parts of salt, 2 parts of granulated sugar, 1 part of dried lemon, 0.6 part of cardamom, 2 parts of dried orange peel, 2 parts of pepper, 2 parts of fennel, 2 parts of gardenia jasminoides ellis, 2 parts of rosemary and 2 parts of liquorice, and decocting for 4 hours;

s8: stewing: wrapping the marine fishes obtained in the step S6 with lotus leaves, binding and fixing the lotus leaves with citronella, putting the wrapped marine fishes into the stewing materials obtained in the step S7 layer by layer for stewing, and stewing with slow fire for 30 min;

s9: packaging: putting the sea fish wrapped by the lotus leaves obtained in the step S8 into a sterilized crock, and sealing;

s10: and (3) sterilization treatment: the crock fish obtained in step S9 is subjected to sterilization treatment.

The preparation method of the fishy smell removing salt in the step S2 comprises the following steps: putting the fine salt into a dry casserole, baking the fine salt to 70 ℃ with slow fire, adding pepper, shredded ginger, tea leaves and dried hot pepper into the fine salt, frying until the fine salt is slightly yellow, and cooling for later use.

The fishy smell removing salt is prepared from the following components in percentage by weight: 95% of fine salt, 5% of pepper, 0.8% of pepper, 3.2% of shredded ginger, 0.6% of tea and 0.4% of dried pepper.

The fishy smell removing liquid in the step S3 is prepared from the following components in percentage by weight: 1% of roasted malt, 2.5% of orange peel, 3.5% of fresh lemon, 2% of cooking wine, 1.2% of high-alcohol white spirit, 1% of ginger juice, 1.2% of vinegar, 0.5% of sweet distiller's yeast and the balance of water, wherein the sum of the weight percentages of the components is 100%.

The color retention liquid is prepared from the following materials in percentage by weight: 6 parts of liquorice, 1 part of longan, 5 parts of jasmine tea and 6 parts of gardenia jasminoides.

The preparation method of the color retention liquid comprises the following steps: putting Glycyrrhrizae radix, arillus longan, jasmine tea and fructus Gardeniae into a container, adding water to immerse the above materials, and soaking for 2 hr; wrapping the Glycyrrhrizae radix, arillus longan, jasmine tea and fructus Gardeniae in gauze bag, cleaning the gauze bag in clear water, kneading, and repeatedly cleaning for 3 times; putting all the cleaning water into a boiler, boiling for 1.5h, cooling after boiling to prepare color retention liquid, and adding ice blocks for later use.

The weight of the cleaning water is 10 times of the weight of all materials of the color preserving liquid, and the weight of the color preserving liquid obtained after the boiling is finished is 6 times of the weight of all materials of the color preserving liquid.

The marine fish is sardine.

The crock fish produced by the production method of the instant crock fish has no fishy smell, has the faint scent of lotus leaves, is complete in fish meat, compact in meat quality and chewy in taste; the product is rich in various nutrients and traditional Chinese medicines, and has high dietary therapy value; the food additive does not contain any chemical additive, is healthy in materials, can promote the health of eaters, has the effects of regulating qi, tonifying spleen, promoting digestion and relieving stasis, and can promote the absorption of nutrition in the food additive.

The above embodiments are only specific cases of the present invention, and the protection scope of the present invention includes but is not limited to the product forms and styles of the above embodiments, and any instant crock fish production method according to the claims of the present invention and any suitable changes or modifications thereof by those of ordinary skill in the art shall fall within the protection scope of the present invention.