Preparation method of lees spotted maigre

A technology of croaker and distiller's grains, which is applied in the field of food processing, can solve the problems that distiller's grains are easy to spoil and deteriorate, and affect the taste of distiller's grains, so as to maintain a good taste, shorten the preparation time, and improve the fresh and tender taste

Inactive Publication Date: 2017-07-25
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem that the excessive oxidation of fat in the preparation process of distiller's grain fish affects the taste and taste of distiller's grain fish, and the problem that the distiller's grain fish is easy to be spoiled and deteriorated, the purpose of the present invention is to provide a method for preparing distiller's grain yellow croaker, so as to fully inhibit the fat Over-oxidation in the preparation process of distiller's grain fish and oxidation inside the fish meat reduce the reducing sugar content in the fish meat, ensuring that the fish meat is fresh and tender, sweet and salty, soft in taste, and bright in color. Improving the economic benefit of yellow croaker

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of distiller's grain yellow croaker, comprising the following steps:

[0029] 1) Clean the glutinous rice and soak it in water for 18 hours, take it out and cook it at 120°C for 45 minutes, then drain the water and put it in a fermenter, add 0.5% distiller’s koji to the fermenter, of which 70% Mix high-quality koji with glutinous rice evenly, sprinkle the remaining koji evenly on top of the glutinous rice, place the fermenter at 28°C for 9 days of constant temperature fermentation, and then filter to obtain glutinous rice wine and glutinous rice distiller's grains respectively;

[0030]2) Remove the scales and viscera of the fresh croaker, wash them thoroughly, drain the water, and soak them in pickling salt solution at 15 ℃ for 6 hours. The pickling solution should cover 6 cm above the croaker pieces. Vacuum dry first for 120 min, then dry in cold air at 15°C, so that the water content of the croaker is 25% of the body weight, and cut the croaker i...

Embodiment 2

[0036] A preparation method of distiller's grain yellow croaker, comprising the following steps:

[0037] 1) Wash the glutinous rice and soak it in water for 21 hours, take it out and cook it at 135 °C for 37.5 minutes, then drain the water and place it in a fermenter, add 0.55% distiller’s koji to the fermenter, of which 65% Mix high-quality koji with glutinous rice evenly, sprinkle the remaining koji evenly on top of the glutinous rice, place the fermenter at 29°C for constant temperature fermentation for 8 days, then filter to obtain glutinous rice wine and glutinous rice distiller's grains;

[0038] 2) Remove the scales and viscera of the fresh croaker, wash them well, drain the water, and soak them in pickling salt solution at 19 ℃ for 5 hours. Vacuum dry first for 135 min, then dry in cold air at 19 ℃, so that the water content of the croaker is 30% of the body weight, and cut the croaker into pieces with a length of 5-8 cm and a width of 2-4 cm. The pickled salt soluti...

Embodiment 3

[0044] A preparation method of distiller's grain yellow croaker, comprising the following steps:

[0045] 1) Clean the glutinous rice and soak it in water for 24 hours, take it out and cook it at 150 °C for 30 minutes, then drain the water and put it in a fermentation tank, add 0.6% distiller's yeast (60% of the mass of glutinous rice) to the fermentation tank Mix high-quality koji with glutinous rice evenly, sprinkle the remaining koji evenly on top of the glutinous rice, place the fermenter at 30 °C for 7 days, and then filter to obtain glutinous rice wine and glutinous rice distiller's grains;

[0046] 2) Remove the scales and viscera of the fresh croaker, wash them well, drain the water, and soak them in pickling salt solution at 23 ℃ for 4 hours. Vacuum dry first for 150 min, then dry in cold air at 23 ℃, so that the water content of the croaker is 35% of the body weight, and cut the croaker into pieces with a length of 5-8 cm and a width of 2-4 cm. The pickled salt solu...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of lees spotted maigre. The preparation method comprises the following steps of performing constant-temperature fermentation on glutinous rice at 28-30 DEG C for 7-9 days, and performing filtration so as to obtain fermented glutinous rice and glutinous lees; treating fresh spotted maigre, placing the treated spotted maigre into pickling salting liquid, performing soaking, performing drying, performing light sterilization, and then performing vacuum permeation with the fermented glutinous rice; placing the treated spotted maigre in fermentation lees prepared from white sugar, table salt and fish meat fresh keeping fluid, and performing fermentation; and sterilizing the fermented spotted maigre dices to obtain finished products. According to the preparation method of the lees spotted maigre disclosed by the invention, the over oxidation of fish meat and internal fat can be restrained, the content of reducing sugar can be reduced, favorable color, mouth feel and fresh and tender degree of the fish meat can be maintained, and besides, the fragrance and the flavor of the lees spotted maigre can be improved; vacuum drying and vacuum permeation are adopted, so that the preparation time can be shortened, and the production efficiency of lees fish can be improved; and besides, the spotted maigre is selected as a raw material, so that the varieties of the lees fish are enriched, and the economic benefits of the spotted maigre are increased.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of distiller's grain yellow croaker. Background technique [0002] Distiller's lees fish is prepared by washing, pickling, drying and distilling fresh fish. It is a characteristic traditional fish processed food in Zhejiang, Jiangxi, Hubei and other places. , soft taste, bright color and other flavor characteristics, and the meat of distiller's lees fish is tight, elastic and chewy, which is deeply loved by consumers. But now the raw materials used to prepare distiller's grain fish are limited to freshwater fish such as carp, silver carp, grass carp, and crucian carp. Enlarging the types of raw fish can undoubtedly improve the variety and taste of distiller's grain fish, and promote the development of distiller's grain fish preparation technology. [0003] Yellow croaker belongs to the Totoaba family, with a body length of 20-30 cm and a weight of 30...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L5/10
Inventor 许丹张小军梅光明金雷朱剑
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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