Making method for pickling'smelly 'marine product food

Abstract

The invention discloses a making method for pickling'smelly 'marine food. The making method comprises the following steps: step 1, selecting materials; step 2, cleaning; step 3, blending; step 4, draining; step five, pickling; step 6, pressurizing; and step 7, packaging. Wherein in the step 1, fresh marine products are selected for later use; wherein in the step 2, the selected marine products are slaughtered, internal organs of the marine products are removed, then the marine products are washed with clear water, and after washing, the marine products are subjected to draining treatment; wherein in the step 3, required seasoning marinade is blended; according to the preparation method, pressurization treatment is carried out in the preparation process, so that the content of bacteria in food is reduced, the safety of the marine product food is improved, meanwhile, the taste of food materials is reserved, seasoning marinade is soaked in the marine product, the flavor of the food is enhanced, and the delicious degree of the marine product is further improved.

Description

Technical Field

[0001] The invention relates to the technical field of food production, in particular to a method for producing pickled "stinky" seafood food. Background Art

[0002] Seafood refers to food made from marine organisms. These foods are usually rich in protein, minerals and vitamins. They are not only delicious but also have multiple nutritional values. However, during the consumption of existing seafood, the marinade remains on the surface of the seafood, which reduces the deliciousness of the seafood. In addition, during the pickling process, the seafood needs to be completely immersed in the seasoning marinade. However, during the long soaking process, bacteria are easily bred in the seasoning marinade, thereby reducing the safety of the seafood. Therefore, it is necessary to design a method for preparing pickled "stinky" seafood. Summary of the invention

[0003] The purpose of the present invention is to provide a method for preparing pickled "stinky" seafood food to solve the problems raised in the above background technology.

[0004] To achieve the above object, the present invention provides the following technical solution: a method for preparing pickled "stinky" seafood food, comprising the following steps: step one, selecting materials; step two, cleaning; step three, mixing; step four, draining; step five, pickling; step six, pressurizing; step seven, packaging;

[0005] In the above step 1, fresh seafood is selected for later use;

[0006] In the above step 2, the selected seafood is slaughtered, and the internal organs of the seafood are removed, and then the seafood is washed with clean water, and after washing, the seafood is drained;

[0007] In the above step 3, the required seasoning marinade is prepared;

[0008] In the above step 4, a proper amount of salt is evenly sprinkled on the surface of the seafood after the draining in step 2, and then the seafood is left to stand for treatment. After the standing is completed, the seafood is rinsed to remove the salt on the surface of the seafood, and then the seafood is drained;

[0009] In the above step 5, the seafood after draining in step 4 is placed in a container, and then the seasoning marinade prepared in step 3 is poured on the seafood, and the seasoning marinade covers the seafood, and then the seafood is pressed with a heavy object, and then the container containing the seafood, the seasoning marinade and the heavy object is placed in a cool place;

[0010] In the above step 6, the seafood placed in step 5 is taken out from the container, and then the seafood is placed in a pressurized bag, and a portion of seasoning marinade is placed in the pressurized bag, and then the pressurized bags are placed in the pressurized container in sequence, and then the pressurized container is pressurized;

[0011] In the above step seven, the seafood is taken out from the pressurized bag and placed in a packaging bag for packaging, and an appropriate amount of seasoning marinade remains in the packaging bag.

[0012] Preferably, in step 1, the selected seafood includes but is not limited to yellow croaker, hairtail and pomfret.

[0013] Preferably, in step three, the preparation steps of the seasoning marinade are as follows: first, stinky tofu, pepper salt, white wine, vegetable juice, bean paste, garlic, soy sauce, shallot and water are selected as the formula for preparing the seasoning marinade, and then the selected formula is placed in a pot for mixing and stirring, and then the pot is placed on the fire to heat, and when the mixture begins to boil, the heating is stopped, and then adjusted to a low heat, and after continuing to heat for 10-15 minutes, the heat is turned off, and the seasoning marinade in the pot is allowed to cool naturally to room temperature, and finally the seasoning marinade is placed in a container for storage, and the weight ratio of the stinky tofu, pepper salt, white wine, vegetable juice, bean paste, garlic, soy sauce, shallot and water is 50:1:20:250:10:4:10:20:635.

[0014] Preferably, in step 4, the standing time is 15-30 minutes, and during the standing process, the ambient temperature of the seafood is 15-25°C, and the seafood is stood in a cool environment.

[0015] Preferably, in step five, the placement time is 7 days, and the seafood is turned over during the placement.

[0016] Preferably, in step six, the pressurization time is 10-15 minutes, and the pressure during high pressure treatment is 2000-5000 psi. After the pressurization is completed, the pressure is slowly released.

[0017] Compared with the prior art, the beneficial effects of the present invention are: the preparation method of pickled "stinky" seafood food, by performing pressure treatment during the preparation process, compared with the traditional pickling method, not only reduces the content of bacteria in the food and improves the safety of the seafood food, but also retains the taste of the food, soaks the seasoning marinade into the inside of the seafood, and changes the formula for preparing the seasoning marinade, thereby enhancing the flavor of the food and improving the deliciousness of the seafood. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 The figure is a flow chart of the method of the present invention. DETAILED DESCRIPTION

[0019] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only 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.

[0020] See also Figure 1 The present invention provides an embodiment: a method for preparing pickled "stinky" seafood food, comprising the following steps: step one, selecting materials; step two, cleaning; step three, mixing; step four, draining; step five, pickling; step six, pressurizing; step seven, packaging;

[0021] In the above step 1, fresh seafood is selected for standby use, and the selected seafood includes but is not limited to yellow croaker, hairtail and pomfret;

[0022] In the above step 2, the selected seafood is slaughtered, and the internal organs of the seafood are removed, and then the seafood is washed with clean water, and after washing, the seafood is drained;

[0023] In the above step 3, the required seasoning marinade is prepared, and the preparation steps of the seasoning marinade are as follows: first, stinky tofu, pepper salt, white wine, vegetable juice, bean paste, garlic, soy sauce, shallot and water are selected as the formula for preparing the seasoning marinade, and then the selected formula is placed in a pot for mixing and stirring, and then the pot is placed on the fire to heat, and when the mixture begins to boil, the heating is stopped, and then adjusted to a low heat, and after continuing to heat for 10-15 minutes, the fire is turned off, and the seasoning marinade in the pot is allowed to cool naturally to room temperature, and finally the seasoning marinade is placed in a container for storage, and the weight ratio of the stinky tofu, pepper salt, white wine, vegetable juice, bean paste, garlic, soy sauce, shallot and water is 50:1:20:250:10:4:10:20:635;

[0024] In the above step 4, a proper amount of salt is evenly sprinkled on the surface of the seafood after the draining in step 2, and then the seafood is left to stand for 15-30 minutes. During the standing process, the ambient temperature of the seafood is 15-25° C. and the seafood is left to stand in a cool environment. After the standing is completed, the seafood is rinsed to remove the salt on the surface of the seafood, and then the seafood is drained;

[0025] In the above step 5, the seafood after draining in step 4 is placed in a container, and then the seasoning marinade prepared in step 3 is poured on the seafood, and the seasoning marinade covers the seafood, and then the seafood is pressed with a heavy object, and then the container containing the seafood, the seasoning marinade and the heavy object is placed in a cool place for 7 days, and the seafood is turned over in the middle of the placement;

[0026] In the above step 6, the seafood placed in step 5 is taken out from the container, and then the seafood is placed in a pressure bag, and a portion of seasoning marinade is placed in the pressure bag, and then the pressure bags are placed in the pressure container in sequence, and then the pressure container is pressurized for 10-15 minutes, and the pressure during the high pressure treatment is 2000-5000psi. After the pressurization is completed, the pressure is slowly released;

[0027] In the above step seven, the seafood is taken out from the pressurized bag and placed in a packaging bag for packaging, and an appropriate amount of seasoning marinade remains in the packaging bag.

[0028] Based on the above, the advantage of the present invention is that, when the invention is made, by performing pressure treatment, compared with the traditional pickling method, the pressure treatment can better retain the tenderness and taste of the food, and at the same time can reduce the amount of bacteria in the food, thereby improving the safety of the food. In addition, during the extrusion process, the seasoning marinade can be promoted to penetrate into the seafood, thereby enhancing the flavor and taste of the food.

[0029] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations falling within the meaning and scope of the equivalent elements of the claims be included in the invention. Any reference numeral in a claim should not be considered as limiting the claim to which it relates.

Claims

1. A method for preparing pickled "stinky" seafood food, comprising the following steps: Step 1, material selection; Step 2, cleaning; Step 3, mixing; Step 4, draining; Step 5, pickling; Step 6, pressurizing; Step 7, packaging; It is characterized by: In the above step 1, fresh seafood is selected for later use; In the above step 2, the selected seafood is slaughtered, and the internal organs of the seafood are removed, and then the seafood is washed with clean water, and after washing, the seafood is drained; In the above step 3, the required seasoning marinade is prepared; In the above step 4, a proper amount of salt is evenly sprinkled on the surface of the seafood after the draining in step 2, and then the seafood is left to stand for treatment. After the standing is completed, the seafood is rinsed to remove the salt on the surface of the seafood, and then the seafood is drained; In the above step 5, the seafood after draining in step 4 is placed in a container, and then the seasoning marinade prepared in step 3 is poured on the seafood, and the seasoning marinade covers the seafood, and then the seafood is pressed with a heavy object, and then the container containing the seafood, the seasoning marinade and the heavy object is placed in a cool place; In the above step 6, the seafood placed in step 5 is taken out from the container, and then the seafood is placed in a pressurized bag, and a portion of seasoning marinade is placed in the pressurized bag, and then the pressurized bags are placed in the pressurized container in sequence, and then the pressurized container is pressurized; In the above step seven, the seafood is taken out from the pressurized bag and placed in a packaging bag for packaging, and an appropriate amount of seasoning marinade remains in the packaging bag.

2. The method for preparing pickled "stinky" seafood food according to claim 1, characterized in that: In the step 1, the selected seafood includes but is not limited to yellow croaker, hairtail and pomfret.

3. The method for preparing pickled "stinky" seafood food according to claim 1, characterized in that: In the step three, the preparation steps of the seasoning marinade are as follows: first, stinky tofu, pepper salt, white wine, vegetable juice, bean paste, garlic, soy sauce, shallot and water are selected as the formula for preparing the seasoning marinade, and then the selected formula is placed in a pot for mixing and stirring, and then the pot is placed on the fire to heat, and when the mixture begins to boil, the heating is stopped, and then adjusted to a low heat, and after continuing to heat for 10-15 minutes, the heat is turned off, and the seasoning marinade in the pot is allowed to cool naturally to room temperature, and finally the seasoning marinade is placed in a container for storage, and the weight ratio of the stinky tofu, pepper salt, white wine, vegetable juice, bean paste, garlic, soy sauce, shallot and water is 50:1:20:250:10:4:10:20:

635.

4. The method for preparing pickled "stinky" seafood food according to claim 1, characterized in that: In the step 4, the standing time is 15-30 minutes, and during the standing process, the ambient temperature of the seafood is 15-25° C., and the seafood is standing in a cool environment.

5. The method for preparing pickled "stinky" seafood food according to claim 1, characterized in that: In the step 5, the placement time is 7 days, and the seafood is turned over during the placement.

6. The method for preparing pickled "stinky" seafood food according to claim 1, characterized in that: In step six, the pressurization time is 10-15 minutes, and the pressure during high pressure treatment is 2000-5000psi. After the pressurization is completed, the pressure is slowly released.

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