Preparation method of pickled fish with distillers' grains

A technology for tank fish and fish nuggets, which is applied in the field of food processing, can solve the problems of high salt content, single taste and high salt content in products, and achieves the effects of simple production method, good chewing toughness and delicious taste.

Inactive Publication Date: 2014-12-03
JIANXIAN COUNTY YANHU SPECIAL AQUATIC DEVCO
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  • Summary
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the pickling process of traditional distiller’s lees fish, the method of dry pickling with high salt content and long time is mainly used. The pickling process is mainly operated by experience, lacking scientific key technical parameters, resulting in high salt content in the product , poor taste, single taste

Method used

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Embodiment Construction

[0014] This specific embodiment adopts the following technical scheme: its preparation method is: A, pretreatment of raw materials: dissect raw fish, remove scales, remove heads, remove tails, remove viscera, wash, and cut into pieces;

[0015] B. Rinsing: Rinse the fish with clean water, fish: water = 1:5~10, stir slowly, water temperature <10°C, rinse for 10 minutes, filter out the rinse solution;

[0016] C. Salting: Dry the fish pieces after rinsing, and marinate them for 3 days with the marinating ingredients composed of ebony plum, straw grass, flavor protease, etc.;

[0017] D. Salt removal cleaning: put the pickled fish pieces according to fish: water = 1:6~12, stir slowly, the water temperature is <10°C, rinse for 15 minutes, filter out the rinse solution, and soak in clean water for 30 minutes to remove salt;

[0018] E. Drying: Put the desalted fish pieces into an automatic constant temperature electric oven and bake for 25-35 minutes to make the fish pieces dry;

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Abstract

The invention relates to a preparation method of a pickled fish with distillers' grains, and relates to the technical field of food processing. The preparation method comprises the steps of carrying out pretreatment of killing, scaling and gutting on a freshwater fish; pickling the fish for three days by using pickling materials composed of smoked plum, lysimachia sikokiana and flavourzyme; desalting; drying; adding a leavening agent; fermenting for 2-48 hours at a temperature of 5-25 DEG C according to a ratio of streptococcus thermophilus to butanedione streptococcus lactis to angel highly active yeast being 0.5-2:0.2-2:0.05-2; keeping a temperature at 40-45 DEG C for 1-6 hours to complete fermentation; loading in a jar with 20 kg of fermented glutinous rice; impregnating with the distillers' grains and sealing for seven days. The preparation method is simple. The pickled fish with distillers' grains is prepared by using a microbial fermentation technology, so that the prepared pickled fish slices with distillers' grains has elasticity and toughness, is natural, has no side effect, and has a delicious taste, good mouthfeel, and good chewing toughness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of wine tank fish. Background technique [0002] Distiller's lees fish is a traditional flavor food in Jiangsu, Zhejiang, Shanghai and other places in my country, and has a large consumer group. In recent years, freshwater fish-flavored food has become more and more popular in the market. However, in the pickling process of traditional distiller’s lees fish, the method of dry pickling with high salt content and long time is mainly used. The pickling process is mainly operated by experience, lacking scientific key technical parameters, resulting in high salt content in the product , poor taste, single taste. Contents of the invention [0003] The object of the present invention is to provide a method for preparing distiller's fish, which is simple and uses microbial fermentation technology to prepare distiller's grain fish, so that the produced dis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/30A23L17/10
CPCA23L5/10A23L5/15A23L17/10
Inventor 张树平
Owner JIANXIAN COUNTY YANHU SPECIAL AQUATIC DEVCO
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