Manufacturing method of smelly mandarin fish

Abstract

The invention belongs to the technical field of food processing, and especially relates to a manufacturing method of smelly mandarin fish. The manufacturing method comprises the following steps: washing a fresh mandarin fish, inoculating mucor racemosus onto the mandarin fish, carrying out fermentation for 30 to 40 hours, saving the mandarin fish for later use; adding laurel leaves, ginger slices, anise, Chinese prickly ash, salt, and white granulated sugar into clean water, heating the clean water until the water is boiling, cooling, adding liquor, a culture solution of staphylococcus epidermidis, and a culture solution of lactobacillus plantarum, evenly stirring to obtain a mixed bacterium fermented liquid; putting the fermented mandarin fish into a wood barrel, pouring the mixed bacterium fermented liquid into the wood barrel so as to submerge the mandarin fish, covering the wood barrel, carrying out fermentation for 15 to 20 hours at a temperature of 30 to 37 DEG C, then fermenting the mandarin fish for 1 to 2 days at a temperature of 15 to 20 DEG C, taking out the mandarin fish, freezing the mandarin fish, and packaging the mandarin fish to obtain finished product. The smelly mandarin fish manufactured by the provided method has the advantages of good taste, quick fermentation speed, stable quality and suitability for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing stinky mandarin fish. Background technique [0002] Smelly mandarin fish, also known as stinky mandarin fish, is a traditional dish with a long history in my country and one of the representatives of Huizhou cuisine. It originated in the Huizhou area of ​​Anhui (now Huangshan City, Anhui Province). Smelly mandarin fish smells stinky, tastes delicious, the meat is tender, mellow and refreshing, maintaining the original flavor of mandarin fish. The reason why stinky mandarin fish smells stinky is that the sulfur-containing amino acids in fish protein are hydrolyzed by the protease secreted by microorganisms to produce hydrogen sulfide, which has the smell of rotten eggs. After fish protein is decomposed by microorganisms, amino acids are produced, and amino acids have a delicious taste. The traditional method of making stinky mandarin fish is to mar...

AI Technical Summary

Problems solved by technology

The traditional method of making stinky mandarin fish is to marinate fresh mandarin fish with light salt water at a room temperature of about 25°C and press it with stones. Natural fermentation is adopted, so the fermentation period is long, generally 10 to 20 days. During the fermentation process, it is easy to be infected with bacteria or the quality is unstable between batches, and it is difficult to realize large-scale industrial production.