Preparation method and fresh-keeping liquid of ready-to-eat smelly mandarin fish

Abstract

The invention provides a preparation method and fresh-keeping liquid of ready-to-eat smelly mandarin fish, belongs to the technical field of ready-to-eat smelly mandarin fish, and particularly provides the preparation method of the ready-to-eat smelly mandarin fish. The preparation method comprises the following steps: deep frying smelly mandarin fish; preparing the fresh-keeping liquid of the smelly mandarin fish; soaking the half-boiled smelly mandarin fish with the fresh-keeping liquid, bagging and sealing; carrying out high-temperature sterilization treatment on the smelly mandarin fish which is packaged in a sealing manner at a temperature of 115 plus / minus 1 DEG C, keeping for 15 plus / minus 5 minutes, and then keeping for 10 plus / minus 3 minutes again at a temperature of 121 plus / minus 1 DEG C; finally cooling to a room temperature to obtain a ready-to-eat smelly mandarin fish product disclosed by the invention. The fresh-keeping liquid of the smelly mandarin fish is prepared from water phase fresh-keeping liquid, oil phase fresh-keeping liquid and sauces. According to the preparation method and the fresh-keeping liquid of the ready-to-eat smelly mandarin fish, disclosed by the invention, an unpleasant odour of the ready-to-eat smelly mandarin fish in a storage process can be effectively avoided, and the special smell of the original smelly mandarin fish is not absorbed and changed at the same time, so that the problem that occurs in an existing processing procedure of the ready-to-eat smelly mandarin fish is solved, and the method has good market prospect.

Description

technical field [0001] The invention relates to the technical field of instant stinky mandarin fish, in particular to a preparation method of instant stinky mandarin fish and a preservation solution thereof. Background technique [0002] Stinky mandarin fish, also known as stinky mandarin fish, barrel fresh fish, barrel fish, pickled fresh fish, is a famous traditional Huizhou dish and one of the representatives of Huizhou cuisine. In the local dialect of Huizhou, it has the meaning of smelly. This "flavored mandarin fish" smells stinky and tastes delicious. The meat is tender, mellow and refreshing, maintaining the original flavor of mandarin fish. The common name is stinky mandarin fish. The method of preparation is unique, and it is delicious when eaten. [0003] The production process is exquisite. The fresh mandarin fish is marinated in light salt water at a room temperature of about 25°C. It is best to marinate in wooden barrels. After six or seven days, the fish b...

AI Technical Summary

Problems solved by technology

[0004] With the improvement of people's living standards, more and more people like this Huizhou famous dish, but because the stinky mandarin fish needs to be fermented for a specific time and temperature, it is difficult for ordinary people to make stinky mandarin fish at home, and Huangshan is a famous dish. In an international tourist city, most of the Huangshan market currently sells fresh stinky mandarin fish on ice. It is difficult for tourists to take them away in spring and summer. The high temperature will cause people to have problems such as unpleasant smell and rotten meat after taking the stinky mandarin fish home. The packaging products of mandarin fish will be more suitable for Huangshan's current tourism souvenir market, which will have great economic benefits