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Preparation method of smelly mandarin fish

A production method and technology of stinky mandarin fish, applied in the field of food processing, can solve problems such as easy loss of nutrition, long fermentation time, bad flavor and taste, etc., and achieve the effect of improving taste, low fishy smell and maintaining fresh taste

Pending Publication Date: 2020-10-09
黄山市胡兴堂桃花流水食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing stinky mandarin fish production process has the following defects: the one is that the fermentation time is longer, and the nutrients are easily lost in the production process of the stinky mandarin fish, and the flavor and mouthfeel are not good; It is difficult to preserve for a long time. Even if it is stored in a low-temperature environment such as a refrigerator or a freezer, it will usually deteriorate after a week, and the unique flavor of stinky mandarin fish cannot be maintained at all.

Method used

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  • Preparation method of smelly mandarin fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation method of stinky mandarin fish, comprises the steps:

[0026] Step 1. Remove the gills of the fresh mandarin fish with a quality of 600g, remove the internal organs by digging the abdomen, and keep the scales, then wash and drain, and cut three knives on both sides of the drained mandarin fish for later use;

[0027] Step 2. Take 1 part of fresh perilla, 3 parts of onion, and 10 parts of ginger and put them into the juicer to make a mixed juice, then add 3 parts of cooking wine, 100 parts of the mixed juice to the squeezed mixed juice. 1 part of pure water, stir and mix evenly, and prepare fishy-removing soup;

[0028] Step 3. Soak the processed mandarin fish in fishy-removing soup and soak for 50 minutes at room temperature;

[0029] Step 4. Take out the soaked mandarin fish, wash it in flowing pure water, drain it, and soak it in white wine with an alcohol content of 50° for 20 minutes;

[0030] Step 5. Put the following spices, 3 parts by weig...

Embodiment 2

[0034] A kind of preparation method of stinky mandarin fish, comprises the steps:

[0035] Step 1. Remove the gills of the fresh mandarin fish with a quality of 600g, remove the internal organs by digging the abdomen, and keep the scales, then wash and drain, and cut three knives on both sides of the drained mandarin fish for later use;

[0036] Step 2. Take 1 part of fresh perilla, 3 parts of onion, and 10 parts of ginger and put them into the juicer to make a mixed juice, then add 3 parts of cooking wine, 100 parts of the mixed juice to the squeezed mixed juice. 1 part of pure water, stir and mix evenly, and prepare fishy-removing soup;

[0037] Step 3. Soak the processed mandarin fish in fishy-removing soup and soak for 50 minutes at room temperature;

[0038] Step 4. Take out the soaked mandarin fish, wash it in flowing pure water, drain it, and soak it in white wine with an alcohol content of 50° for 20 minutes;

[0039] Step 5. Put the following spices, 2 parts by weig...

Embodiment 3

[0043] A kind of preparation method of stinky mandarin fish, comprises the steps:

[0044] Step 1. Remove the gills of the fresh mandarin fish with a quality of 600g, remove the internal organs by digging the abdomen, and keep the scales, then wash and drain, and cut three knives on both sides of the drained mandarin fish for later use;

[0045] Step 2. Take 1 part of fresh perilla, 3 parts of onion, and 10 parts of ginger and put them into the juicer to make a mixed juice, then add 3 parts of cooking wine, 100 parts of the mixed juice to the squeezed mixed juice. 1 part of pure water, stir and mix evenly, and prepare fishy-removing soup;

[0046] Step 3. Soak the processed mandarin fish in fishy-removing soup and soak for 50 minutes at room temperature;

[0047] Step 4. Take out the soaked mandarin fish, wash it in flowing pure water, drain it, and soak it in white wine with an alcohol content of 50° for 20 minutes;

[0048] Step 5. Put the following spices, 4 parts by weig...

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Abstract

The invention discloses a preparation method of smelly mandarin fish, and relates to the technical field of food processing. The preparation method of smelly mandarin fish comprises the following steps of: preparing raw materials, namely removing gills and viscera of fresh and alive mandarin fish, keeping fish scales, washing and draining the mandarin fish, and carrying out flower cutting three times on each of two sides of the mandarin fish body; preparing fishy smell removing soup: firstly, putting fresh purple perilla, onions and fresh ginger into a juice extractor at the same time, performing squeezing to obtain mixed juice, then pouring the squeezed mixed juice and cooking wine into purified water, and performing uniform stirring and mixing so as to obtain the fishy smell removing soup; removing fishy smell, namely soaking the mandarin fish in the fishy smell removal soup to remove fishy smell; carrying out pretreatment before fermentation, namely taking out the soaked mandarin fish, cleaning and draining the mandarin fish, and soaking the mandarin fish in white spirit; carrying out fermentation, namely applying refined salt and spices to the surface of the mandarin fish soaked in the white spirit, putting the mandarin fish into a fermentation tank, and sending the fermentation tank into a fermentation chamber for fermentation; performing vacuum packaging; and carrying outsterilization and refrigeration. According to the making method of the smelly mandarin fish, the mandarin fish is lower in fishy smell, high in nutrient content, better in taste and capable of beingstored for a long time.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for making stinky mandarin fish. Background technique [0002] Stinky mandarin fish, also known as stinky mandarin fish, barrel fresh fish, barrel fish, pickled fresh fish, is a traditional famous dish with a long history in my country and one of the representatives of Huizhou cuisine. It originated in Huizhou area of ​​Anhui Province (now Huangshan Mountain, Anhui Province The stinky mandarin fish smells bad because 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; but it tastes good because it is Amino acids are produced after fish protein is decomposed by microorganisms, and amino acids have a delicious taste; and the meat of stinky mandarin fish is tender, smooth and refreshing, maintaining the original flavor of mandarin fish. [0003] Th...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/20A23L5/30A23L33/00
CPCA23L17/00A23L5/20A23L5/32A23L33/00
Inventor 胡湾湾汪麟查丹琳
Owner 黄山市胡兴堂桃花流水食品有限公司
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