Device and method for pickling smelly mandarin fish

Abstract

The device comprises a heat preservation outer shell, an installation inner shell is installed on the inner side of the heat preservation outer shell, a liquid drainage frame is installed on the inner side of the installation inner shell, and a placement mesh plate is installed on the upper surface of the liquid drainage frame; the liquid drainage frame is arranged in a spiral shape, the longitudinal section of the liquid drainage frame is in a V shape, and a plurality of hole-shaped structures are formed in the bottom of the installation inner shell. A liquid guide pipe installed in the installation inner shell is arranged on the upper side of the liquid drainage frame, the liquid guide pipe is arranged in a spiral shape, and a plurality of atomization nozzles are installed on the upper side of the liquid guide pipe. The smelly mandarin fish pickling device belongs to the technical field of smelly mandarin fish pickling, and achieves the technical effects that the spiral arrangement of the liquid drainage frame and the cavity formed between the liquid drainage frame and the placement mesh plate are used for draining water, so that effective water drainage and moisture preservation in the pickling process are realized, and impurity water is prevented from entering fish meat after being pickled again; therefore, the pickling efficiency and the pickling quality are improved.

Description

Technical Field

[0001] The invention relates to the technical field of stinky mandarin fish pickling, and in particular to a stinky mandarin fish pickling device and method. Background Art

[0002] Stinky mandarin fish, also known as pickled fresh mandarin fish, is made from fresh mandarin fish with a certain amount of spices and is pickled and fermented with low salt, low temperature and short term under the joint action of the fish's own enzymes and microorganisms. It is a representative of my country's traditional Anhui-style dishes with a long history. This "flavored mandarin fish" smells stinky but tastes delicious. It not only retains the original flavor of fresh mandarin fish, but also combines the characteristics of fermentation that it is not smelly, fragrant and fresh to the bones, and the fish meat is crispy and tender. Because of these new flavor qualities formed by fermentation, stinky mandarin fish is deeply favored by consumers.

[0003] In the existing pickling technology of smelly mandarin fish, traditional pickling methods and simple pickling containers are usually used. Traditional pickling containers usually lack effective drainage and moisture retention mechanisms, resulting in impurities in the pickling process. The water is easily re-pickled into the fish meat, affecting the flavor and quality of the final product. Summary of the invention

[0004] To this end, the present invention provides a device and method for pickling stinky mandarin fish to solve the above problems in the prior art.

[0005] In order to achieve the above object, the present invention provides the following technical solutions:

[0006] According to a first aspect of the present invention, a smelly mandarin fish pickling device comprises a heat-insulating outer shell, an inner shell is installed on the inner side of the heat-insulating outer shell, a liquid draining frame is installed on the inner side of the inner shell, a mesh plate is installed on the upper surface of the liquid draining frame, and a cavity is provided between the liquid draining frame and the mesh plate for draining water;

[0007] The liquid draining frame is arranged in a spiral shape, and the longitudinal section of the liquid draining frame is in a "V" shape, and a plurality of hole-shaped structures are opened at the bottom of the mounting inner shell;

[0008] The upper side of the liquid drain rack is provided with a liquid guide tube installed in the installation inner shell, the liquid guide tube is arranged in a spiral shape, and a plurality of atomizing nozzles are installed on the upper side of the liquid guide tube;

[0009] One end of the liquid guide tube is open and connected to the booster pump, and the other end of the liquid guide tube is closed. A thermometer and hygrometer is installed on one side of the installation inner shell to monitor the temperature and humidity in the installation inner shell;

[0010] A temperature-conducting outer shell is also installed on the lower surface of the liquid-draining rack, and a temperature-controlling tube is installed on the inner side of the temperature-conducting outer shell.

[0011] Furthermore, a reinforcement ring is fixed inside the upper end of the heat-insulating outer shell, and the inner side of the reinforcement ring is fixed to the mounting inner shell, and a vacuum chamber is formed between the heat-insulating outer shell and the mounting inner shell for heat preservation.

[0012] Furthermore, a bottom support is installed in the vacuum chamber between the thermal insulation outer shell and the installation inner shell for supporting the bottom of the installation inner shell, and the outer side of the bottom support is inclined. A reinforcement bracket fixed to the bottom of the installation inner shell is also provided on the outer side of the bottom support.

[0013] Furthermore, a liquid extraction pipe is installed on one side of the heat-insulating shell, and the outlet end of the liquid extraction pipe is connected to the negative pressure pump.

[0014] Furthermore, a cover is provided at the upper end of the installation inner shell, the longitudinal section of the cover is in an "M" shape, and the outer annular structure of the cover is snap-fitted with the installation inner shell.

[0015] Furthermore, the upper end height of the heat-insulating outer shell is lower than the upper end height of the mounting inner shell, and an annular groove structure is formed between the heat-insulating outer shell and the mounting inner shell by using a reinforcement ring.

[0016] Furthermore, a bottom support block is installed at the bottom of the heat-insulating shell, and a rubber ring is sleeved on the outer side of the bottom support block.

[0017] According to a second aspect of the present invention, a method for pickling stinky mandarin fish comprises the following steps:

[0018] S1: Raw material preparation: Select fresh and healthy mandarin fish as raw material, slaughter, descale, and remove internal organs to ensure that the surface of the fish meat is clean and undamaged;

[0019] S2: marinating: immersing the processed mandarin fish in marinating water for marinating;

[0020] S3: Inoculation and fermentation: evenly apply the Rhizopus liquid on the surface of the pickled mandarin fish, with the inoculation amount being 2% of the weight of the fish meat, and then mix the lactic acid Bacillus DU-106 and Lactobacillus plantarum, and evenly spray the mixture on the fish meat at an addition amount of 1.4%;

[0021] S4: Fermentation control: placing the inoculated mandarin fish on the upper surface of the mesh plate for fermentation at a temperature of 15°C for 8 days;

[0022] When the ambient humidity in the installation inner shell is lower than 60%, the marinade water and the fermentation liquid are injected into the liquid guide tube, and the atomized marinade water and the fermentation liquid are released into the installation inner shell;

[0023] S5: hot air drying: after the fermentation is completed, the smelly mandarin fish is subjected to hot air drying, and the drying temperature is set at 70-80°C;

[0024] S6: Packaging and slightly frozen storage: The dried smelly mandarin fish is vacuum packed and the packaged products are stored in an environment of -1 to -5°C.

[0025] Furthermore, the marinade water includes 15-20 parts of salt, and auxiliary materials: 3-5 parts of pepper, 5-8 parts of chili, 2-3 parts of ginger, 2-3 parts of garlic, 2-3 parts of onion, and 2-3 parts of cloves.

[0026] Furthermore, the amount of salt used is 1.5-2% of the weight of the fish meat, and the amount of the auxiliary material added is 0.5-1% of the weight of the fish meat.

[0027] The present invention has the following advantages:

[0028] 1. The spiral setting of the drain rack and the cavity formed between the drain rack and the mesh plate are used for drainage, which realizes effective drainage and moisture retention during the pickling process, avoids impurity water from being re-pickled into the fish meat, thereby improving the pickling efficiency and pickling quality.

[0029] 2. Use the liquid guide tube and the liquid extraction tube to atomize the subsequent marinade water and fermentation liquid into the installed inner shell, covering the surface of the fish meat, so as to humidify the environment and the fish carcass, and further enhance the flavor.

[0030] 3. By inoculating a mixture of Rhizopus liquid and lactic acid bacteria, precise control of the fermentation process is achieved, which promotes the fermentation process of fish meat and produces a unique flavor and taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 A front cross-sectional view of a stinky mandarin fish pickling device provided in some embodiments of the present invention.

[0032] Figure 2 A front cross-sectional view of the superposition of a heat-insulating shell and a sealing cover of a stinky mandarin fish pickling device provided in some embodiments of the present invention.

[0033] Figure 3 A flow chart of a method for pickling stinky mandarin fish provided in some embodiments of the present invention.

[0034] In the figure: 1. Insulation outer shell; 2. Install inner shell; 3. Cover; 4. Reinforcement ring; 5. Reinforcement bracket; 6. Drain rack; 7. Place mesh plate; 8. Heat conduction outer shell; 9. Temperature control tube; 10. Bottom support; 11. Bottom support block; 12. Rubber ring; 13. Thermohygrometer; 14. Atomizing nozzle; 15. Liquid guide tube; 16. Liquid extraction tube. DETAILED DESCRIPTION

[0035] The following is a description of the implementation of the present invention by specific embodiments. People familiar with the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0036] Example 1

[0037] See also Figure 1 to Figure 2 As shown, a stinky mandarin fish pickling device in an embodiment of the first aspect of the present invention comprises a heat-insulating outer shell 1, an inner shell 2 is installed on the inner side of the heat-insulating outer shell 1, a drain rack 6 is installed on the inner side of the inner shell 2, a mesh plate 7 is installed on the upper surface of the drain rack 6, and a cavity is provided between the drain rack 6 and the mesh plate 7 for draining water, so that impure water (such as blood water) generated during the pickling process is separated from the fish carcass, so that during the pickling process of the stinky mandarin fish, the discharged impure water can be prevented from being pickled back into the fish meat to affect the flavor;

[0038] The drain rack 6 is arranged in a spiral shape, and the longitudinal section of the drain rack 6 is in a "V" shape, so that the impurity water body generated during the pickling process can flow downward along the upper surface of the drain rack 6 to the bottom of the installation inner shell 2. The bottom of the installation inner shell 2 is provided with a plurality of hole-like structures, so that the discharged impurity water body can continue to be discharged downward and enter the heat-insulating outer shell 1;

[0039] After the impurity water is discharged to the outside, the environmental humidity in the installation inner shell 2 and the outer surface of the fish carcass will become dry, which is easy to affect the pickling of the smelly mandarin fish, so the upper side of the drain rack 6 is provided with a liquid guide tube 15 installed in the installation inner shell 2, and the liquid guide tube 15 is arranged in a spiral shape. A plurality of atomizing nozzles 14 are installed on the upper side of the liquid guide tube 15, so that the marinade water entering the liquid guide tube 15 can be atomized by the atomizing nozzle 14 and then discharged into the installation inner shell 2, thereby covering the surface of the fish carcass, realizing humidification of the environment and the fish carcass, and further improving the flavor;

[0040] Specifically, one end of the liquid guide tube 15 is open and connected to the booster pump, and the other end of the liquid guide tube 15 is closed to facilitate pressurization. A thermometer and hygrometer 13 is installed on one side of the inner shell 2 to monitor the temperature and humidity inside the inner shell 2. When the ambient humidity inside the inner shell 2 is lower than 60%, marinade water and fermentation liquid are injected into the liquid guide tube 15, and the atomized marinade water and fermentation liquid are released into the inner shell 2.

[0041] A heat-conducting outer shell 8 is also installed on the lower surface of the liquid-draining rack 6, and a temperature-controlling tube 9 is installed on the inner side of the heat-conducting outer shell 8. The temperature-controlling tube 9 is used to control the temperature of the inner environment of the installation inner shell 2, so that the temperature inside the installation inner shell 2 is maintained at 15°C to avoid the fermentation being affected by excessively high or low temperature. At the same time, the heat-conducting outer shell 8 is fixedly attached to the lower surface of the liquid-draining rack 6, so that the temperature control effect of the temperature-controlling tube 9 can be quickly transmitted to the liquid-draining rack 6, thereby realizing rapid heating or cooling of the inner environment of the installation inner shell 2;

[0042] A reinforcement ring 4 is fixed inside the upper end of the heat-insulating outer shell 1, and the inner side of the reinforcement ring 4 is fixed to the mounting inner shell 2, so that a vacuum cavity is formed between the heat-insulating outer shell 1 and the mounting inner shell 2, which can be used for heat preservation, thereby reducing the temperature change speed in the mounting inner shell 2;

[0043] A bottom support 10 is also installed in the vacuum chamber between the heat-insulating outer shell 1 and the installation inner shell 2, which is used to support the bottom of the installation inner shell 2, and the outer side of the bottom support 10 is inclined to facilitate the guidance of the water discharged from the installation inner shell 2. A reinforcement bracket 5 fixed to the bottom of the installation inner shell 2 is also provided on the outer side of the bottom support 10 to further increase the bottom support performance of the installation inner shell 2;

[0044] A liquid extraction pipe 16 is also installed on one side of the heat-insulating outer shell 1, and the outlet end of the liquid extraction pipe 16 is connected to a negative pressure pump, which can extract the impurity water body appearing at the bottom of the heat-insulating outer shell 1 to the outside, so as to prevent the impurity water body from evaporating and re-entering the installation inner shell 2;

[0045] A cover 3 is provided at the upper end of the installation inner shell 2. The longitudinal section of the cover 3 is in an "M" shape. The outer annular structure of the cover 3 is snap-fitted with the installation inner shell 2, so that the cover 3 can close the upper end opening of the installation inner shell 2.

[0046] The upper end height of the heat-insulating outer shell 1 is lower than the upper end height of the mounting inner shell 2, and an annular groove structure is formed between the heat-insulating outer shell 1 and the mounting inner shell 2 by using a reinforcement ring 4, so that the groove structure can contain water, thereby further improving the sealing effect between the cover 3 and the mounting inner shell 2;

[0047] A bottom support block 11 is also installed at the bottom of the heat-insulating shell 1, and a rubber sleeve 12 is sleeved on the outer side of the bottom support block 11 to reduce the contact between the bottom support block 11 and the ground, and the rubber sleeve 12 is used to reduce the cold bridge phenomenon.

[0048] Specifically, if Figure 2 As shown, the heat-insulating outer shell 1 can be stacked on the upper side of the cover 3, and pressure can be applied to the cover 3 to increase the fit between the cover 3 and the mounting inner shell 2, while increasing the overall space utilization of the device.

[0049] Example 2

[0050] like Figure 3 As shown, a method for pickling smelly mandarin fish in an embodiment of the second aspect of the present invention comprises the following steps:

[0051] S1: Raw material preparation: Select fresh and healthy mandarin fish as raw material, slaughter, descale, and remove internal organs to ensure that the surface of the fish meat is clean and undamaged.

[0052] S2: pickling treatment: immersing the treated mandarin fish in pickling water for pickling, wherein the pickling water includes 15-20 parts of salt, and auxiliary materials, 3-5 parts of peppercorns, 5-8 parts of chili peppers, 2-3 parts of ginger, 2-3 parts of garlic, 2-3 parts of onions, and 2-3 parts of cloves;

[0053] During the pickling process, the amount of salt used is 1.5-2% of the weight of the fish, and the amount of auxiliary materials added is 0.5-1% of the weight of the fish. The pickling time can be adjusted according to actual needs to fully penetrate the flavor of salt and spices.

[0054] S3: Inoculation and fermentation: Apply the Rhizopus liquid evenly on the surface of the marinated mandarin fish, with an inoculation amount of 2% of the fish weight. Then, mix Lactobacillus DU-106 and Lactobacillus plantarum and spray evenly on the fish at an addition amount of 1.4%. These two lactic acid bacteria can work synergistically to promote the fermentation process of the fish, producing a unique flavor and taste.

[0055] S4: Fermentation control: The inoculated mandarin fish is placed in a constant temperature and humidity pickling device for fermentation, specifically placed on the upper surface of the mesh plate 7. The fermentation temperature is controlled at 15°C, and the fermentation time is set to 8 days. In this process, lactic acid bacteria and Rhizopus will decompose the protein and fat in the fish meat to produce various flavor substances and aroma components.

[0056] S5: Hot air drying: After fermentation is completed, the smelly mandarin fish is dried with hot air. The drying temperature is set at 70-80℃ to ensure that the fish meat can quickly remove excess moisture while maintaining a certain humidity.

[0057] S6: Packaging and slightly frozen storage: The dried smelly mandarin fish is vacuum packed or packaged in a modified atmosphere to extend its shelf life and maintain its flavor. The packaged product should be stored in an environment of -1 to -5°C.

Claims

1. A device for pickling smelly mandarin fish, characterized in that: It comprises a heat-insulating outer shell (1), an inner shell (2) is installed on the inner side of the heat-insulating outer shell (1), a liquid draining frame (6) is installed on the inner side of the inner shell (2), a mesh plate (7) is installed on the upper surface of the liquid draining frame (6), and a cavity is provided between the liquid draining frame (6) and the mesh plate (7) for draining water; The liquid draining frame (6) is arranged in a spiral shape, and the longitudinal section of the liquid draining frame (6) is in a "V" shape, and a plurality of hole-shaped structures are opened at the bottom of the mounting inner shell (2); A liquid guide tube (15) installed in the installation inner shell (2) is arranged on the upper side of the liquid drainage frame (6); the liquid guide tube (15) is arranged in a spiral shape; and a plurality of atomizing nozzles (14) are installed on the upper side of the liquid guide tube (15); One end of the liquid guide tube (15) is open and connected to the booster pump, and the other end of the liquid guide tube (15) is closed. A thermometer and hygrometer (13) is installed on one side of the installation inner shell (2) for monitoring the temperature and humidity inside the installation inner shell (2); A temperature-conducting outer shell (8) is also installed on the lower surface of the liquid-draining frame (6), and a temperature-controlling tube (9) is installed on the inner side of the temperature-conducting outer shell (8).

2. The device for pickling smelly mandarin fish according to claim 1, characterized in that: A reinforcement ring (4) is fixed inside the upper end of the heat-insulating outer shell (1), and the inner side of the reinforcement ring (4) is fixed to the mounting inner shell (2). A vacuum chamber is formed between the heat-insulating outer shell (1) and the mounting inner shell (2) for heat preservation.

3. The device for pickling smelly mandarin fish according to claim 1, characterized in that: A bottom support (10) is also installed in the vacuum chamber between the heat-insulating outer shell (1) and the mounting inner shell (2) for supporting the bottom of the mounting inner shell (2), and the outer side of the bottom support (10) is arranged at an angle. A reinforcing bracket (5) fixed to the bottom of the mounting inner shell (2) is also arranged on the outer side of the bottom support (10).

4. The device for pickling smelly mandarin fish according to claim 1, characterized in that: A liquid extraction pipe (16) is also installed on one side of the heat-insulating outer shell (1), and the outlet end of the liquid extraction pipe (16) is connected to a negative pressure pump.

5. The device for pickling smelly mandarin fish according to claim 1, characterized in that: A sealing cover (3) is provided at the upper end of the mounting inner shell (2); the longitudinal section of the sealing cover (3) is in an "M" shape; the outer annular structure of the sealing cover (3) is snap-fitted to the mounting inner shell (2).

6. The device for pickling smelly mandarin fish according to claim 2, characterized in that: The upper end height of the heat-insulating outer shell (1) is lower than the upper end height of the mounting inner shell (2), and an annular groove structure is formed between the heat-insulating outer shell (1) and the mounting inner shell (2) by means of a reinforcement ring (4).

7. The device for pickling smelly mandarin fish according to claim 1, characterized in that: A bottom support block (11) is also installed at the bottom of the heat-insulating outer shell (1), and a rubber sleeve ring (12) is sleeved on the outer side of the bottom support block (11).

8. A method for pickling stinky mandarin fish, applied to a stinky mandarin fish pickling device as claimed in any one of claims 1 to 7, characterized in that: The following steps are involved: S1: Raw material preparation: Select fresh and healthy mandarin fish as raw material, slaughter, descale, and remove internal organs to ensure that the surface of the fish meat is clean and undamaged; S2: marinating: immersing the processed mandarin fish in marinating water for marinating; S3: Inoculation and fermentation: evenly apply the Rhizopus liquid on the surface of the pickled mandarin fish, with the inoculation amount being 2% of the weight of the fish meat, and then mix the lactic acid Bacillus DU-106 and Lactobacillus plantarum, and evenly spray the mixture on the fish meat at an addition amount of 1.4%; S4: Fermentation control: placing the inoculated mandarin fish on the upper surface of the mesh plate (7) for fermentation at a temperature of 15° C. for 8 days; When the ambient humidity in the installation inner shell (2) is lower than 60%, the marinade water and the fermentation liquid are injected into the liquid guide tube (15), and the atomized marinade water and the fermentation liquid are released into the installation inner shell (2); S5: hot air drying: after the fermentation is completed, the smelly mandarin fish is subjected to hot air drying, and the drying temperature is set at 70-80°C; S6: Packaging and slightly frozen storage: The dried smelly mandarin fish is vacuum packed and the packaged products are stored in an environment of -1 to -5°C.

9. The method for pickling smelly mandarin fish according to claim 8, characterized in that: The marinade water comprises 15-20 parts of salt and auxiliary materials: 3-5 parts of peppercorns, 5-8 parts of chili peppers, 2-3 parts of ginger, 2-3 parts of garlic, 2-3 parts of onions and 2-3 parts of cloves.

10. The method for pickling smelly mandarin fish according to claim 9, characterized in that: The amount of salt used is 1.5-2% of the weight of the fish meat, and the amount of auxiliary materials added is 0.5-1% of the weight of the fish meat.

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