Marinating soup for sauce-marinated chub, sauce-marinated chub prepared from marinating soup and preparation method of sauce-marinated chub

Abstract

The invention relates to the technical field of food processing, in particular to marinating soup for sauce-marinated chub, the sauce-marinated chub prepared from the marinating soup and a preparation method of the sauce-marinated chub. According to the preparation method of the novel marinating soup for the sauce-stewed chub, the fishy smell of the chub can be better removed by the marinating soup prepared by the method, and the quality of the sauce-stewed chub can be improved. Based on the marinated soup prepared by the method, the invention provides the preparation method of the sauce-marinated chub, and the sauce-marinated chub prepared by the method has the advantages of obviously reduced fishy smell, better delicate flavor, rich marinated taste, better overall smell, moderate hardness, chewiness, good chewiness, compact fish block structure and better appearance and color. Moreover, the method can reduce nutrient loss of fish meat and formation of potential harmful substances, the content of volatile basic nitrogen is obviously lower than that of a conventional marinating method, and the eating quality of the sauce-marinated chub can be effectively improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a braising soup for marinated silver carp, the marinated silver carp prepared therefrom and a preparation method thereof. Background Art

[0002] Silver carp, also known as "silver carp", "silver carp" and "edge fish", is one of the four major freshwater fish in China. Silver carp has the advantages of low price, fast growth, delicious taste and rich nutrition, and is favored by food manufacturers. However, silver carp has many intramuscular spines, strong earthy smell and poor edible quality, making it the most typical low-value freshwater fish in bulk, and currently lacks competitive deep processing methods.

[0003] As a deep processing method, the sauce-marinated process has a unique flavor and can be used as a side dish and snack, and can be used for the deep processing of aquatic products. However, there are still few reports on sauce-marinated silver carp products, and it is difficult to solve the problems of heavy fishy smell and poor chewiness of silver carp using the general sauce-marinated process. Therefore, it is necessary to develop a sauce-marinated silver carp product and a preparation method thereof that can effectively improve the fishy smell and chewiness of silver carp. Summary of the invention

[0004] The invention provides a brine for marinated silver carp, the marinated silver carp prepared therefrom and a preparation method thereof.

[0005] The present invention provides a solution to the problem that silver carp has a strong fishy smell and is difficult to effectively alleviate through the general sauce-marinating process, as well as the product quality problems caused by the traditional marinating process. During the research and development process, the present invention found that the braising soup prepared by using fish bone soup and specific spices and other components can significantly improve the fishy smell and taste of silver carp, and the sauce-marinated silver carp obtained by using the above braising soup has a significantly reduced fishy smell.

[0006] Specifically, the present invention provides the technical solution described below.

[0007] In a first aspect, the present invention provides a method for preparing a marinade for silver carp in sauce, the method comprising: frying fish bones in oil and then boiling them in water, filtering them after boiling to obtain fish bone soup; The fish bone broth is mixed with spices and other ingredients and then boiled; The spices include the following components in parts by weight: 4-6 parts of star anise, 2-3 parts of galangal, 0.5-1.5 parts of cloves, 2-4 parts of dried ginger, 3-4 parts of angelica, 2.5-3.5 parts of cinnamon, 2.5-3.5 parts of fennel, 3-4 parts of nutmeg, 3-5 parts of prickly ash, 3-4 parts of hawthorn, 1-3 parts of bay leaf, 2-3 parts of licorice, 2-4 parts of smilax glabra, 1-2 parts of citronella, 3-5 parts of amomum, 5-6 parts of tsaoko, 3-4 parts of tangerine peel, 1-3 parts of galangal, 3-5 parts of cardamom, 8-12 parts of chili, and 3-5 parts of perilla; The other components include the following components in parts by weight: 15-25 parts of sugar color, 15-25 parts of peanut oil, 40-50 parts of light soy sauce, 55-65 parts of rice wine, and 8-12 parts of salt.

[0008] The present invention finally determines the above-mentioned braising soup raw materials and process through a lot of exploration and attempts on braising soup raw materials and preparation methods, wherein the fish bone soup cooperates with the above-mentioned spices of specific composition and other components to significantly improve the fishy smell of silver carp after braising.

[0009] Preferably, the spices include the following components in parts by weight: 4-5 parts of star anise, 2-3 parts of galangal, 0.9-1.0 parts of cloves, 3-4 parts of dried ginger, 3.5-3.6 parts of angelica, 3.0-3.2 parts of cinnamon, 3.0-3.2 parts of fennel, 3.4-3.5 parts of nutmeg, 3.5-4 parts of pepper, 3.4-4 parts of hawthorn, 2-2.5 parts of bay leaf, 2.5-2.6 parts of licorice, 2.5-3 parts of smilax glabra, 1.3-1.5 parts of citronella, 4.0-4.2 parts of amomum, 5.4-5.5 parts of tsaoko, 3.4-3.5 parts of tangerine peel, 1.5-2 parts of galangal, 3.5-4 parts of cardamom, 8-10 parts of pepper, and 4-5 parts of perilla; The other components include the following components in parts by weight: 15-20 parts of sugar color, 18-20 parts of peanut oil, 40-45 parts of light soy sauce, 58-60 parts of rice wine, and 8-10 parts of salt.

[0010] Preferably, the spices are prepared by mixing various raw materials and then crushing them, and passing them through a sieve with a pore size of 40 meshes to obtain a powder with a particle size of 40 meshes.

[0011] In the above method, it is preferred that the green onions and ginger are fried and then removed before frying the fish bones, and then the fish bones are added for frying.

[0012] In the above method, during the process of frying the fish bones in oil and then boiling them in water, the mass ratio of the fish bones to water is 1:(8-12).

[0013] Preferably, the fish bones are silver carp bones. The fish bone soup made from silver carp bones can not only better alleviate the fishy smell of the marinated silver carp, but also realize the utilization of silver carp by-products.

[0014] In the above method, the cooking time is preferably 30-60 minutes.

[0015] Preferably, the fish bone is fried in oil and then boiled in water, which is boiled in a pressure cooker. The fish bone soup is mixed with spices and other components and then boiled, which is boiled in a normal pressure cooker.

[0016] Preferably, the preparation method of the fish bone soup comprises: frying green onions and ginger in an oil pan and then taking them out, then adding fish bone pieces and frying them until both sides are slightly yellow, then pouring hot water into the ratio of fish bone to water at 1: (8-12) and boiling, then transferring to a pressure cooker and boiling for 40-50 minutes, and filtering after boiling to obtain the fish bone soup.

[0017] Preferably, the fish bone soup is poured into a normal pressure cooker and boiled, and then spices and other components are added, and the stew is prepared after boiling for 35-45 minutes.

[0018] In a second aspect, the present invention provides a braising soup for marinated silver carp, which is prepared by the method described in the first aspect above.

[0019] In a third aspect, the present invention provides application of the brine for marinated silver carp in sauce in preparing marinated silver carp.

[0020] In a fourth aspect, the present invention provides a method for preparing braised silver carp in sauce, the method comprising the step of braising silver carp pieces with the braising soup for braised silver carp in sauce as described above.

[0021] Preferably, the marinating is low-temperature vacuum marinating.

[0022] The traditional braising process causes serious nutritional loss, uneven quality and low safety of silver carp due to high-temperature braising, artificial ingredients and open braising. Low-temperature vacuum braising, as a green processing method, has the characteristics of reducing nutritional loss, reducing lipid oxidation, maintaining the flavor of the raw materials, preventing secondary contamination of food, and extending the shelf life. The processing process can use the good thermal conductivity and stability of water to accurately control the temperature and time of food for vacuum heating, so that the product can be standardized and mass-produced.

[0023] The present invention finds that the above-mentioned braising soup combined with low-temperature vacuum quantitative braising technology can more effectively remove the fishy smell of silver carp. Compared with the traditional braising process, the fishy smell reduction effect is obvious; in addition, low-temperature vacuum braising can prevent the loose structure of fish meat and excessive oxidation of protein and fat during the processing process, and reduce the loss of nutrients and the formation of potential harmful substances in fish meat, thereby significantly improving the quality of brine-cured silver carp.

[0024] Preferably, the low-temperature vacuum marinating is performed at 65-75°C for 2-3 hours.

[0025] Preferably, in the low-temperature vacuum marinating, the mass volume ratio of the silver carp pieces to the marinade is 1g:1mL-1g:3mL, more preferably 1g:2mL-1g:3mL.

[0026] The above-mentioned low-temperature vacuum marinating is carried out in a low-temperature vacuum marinating equipment.

[0027] Based on the braising soup prepared by the above method, the present invention provides a method for preparing braising silver carp in sauce, which is based on key technologies such as pre-marinating to remove fishy smell and add flavor, synergistic flavor enhancement by frying before braising, multi-functional complementary drying and shaping, and low-temperature vacuum quantitative braising and flavoring, so as to achieve the effects of reducing the fishy smell of silver carp and improving its quality.

[0028] Specifically, the method for preparing the marinated silver carp comprises the following steps: (1) pre-marinating silver carp chunks to obtain marinated fish chunks; (2) drying and shaping the pickled fish pieces to obtain dried fish pieces; (3) frying the dried fish chunks to obtain fried fish chunks; (4) mixing the fried fish pieces with the marinated silver carp broth for braising; (5) The marinated fish pieces in step (4) are dried with cold air to give them shape.

[0029] In the above method, the fish pieces are fried before being marinated, which not only plays a synergistic role in enhancing the flavor, but also helps to improve the chewiness of the silver carp after marinating.

[0030] In the above step (3), the dried fish pieces in step (2) are fried until the surface is golden brown, and then removed from the oil and drained.

[0031] In the above method, through the two drying and shaping methods of step (2) and step (5), gradient cooling drying and shaping are performed before braising, and cold air drying and shaping of fish pieces are performed after braising, respectively, which can enhance the firmness and chewiness of fish meat and reduce the degree of lipid peroxidation. Among them, the gradient cooling drying and shaping before braising adopts heat pump or constant temperature drying oven for segmented drying, and the total drying time is preferably 18 to 25 hours. The first stage adopts medium and high temperature hot air for rapid drying, and the second stage adopts low temperature air drying.

[0032] In the above step (2), the drying and shaping includes: first stage drying and second stage drying; wherein the first stage drying is rapid drying with hot air at 50-60°C for 2-5 hours, and the second stage drying is air drying at 15-25°C for 16-20 hours.

[0033] In the above step (5), the cold air drying excipient is air drying at a temperature of 10-15°C for 1-3 hours.

[0034] In the above step (4), the fried fish pieces prepared in step (3) and the braising soup are added into a low-temperature vacuum braising equipment at a material-liquid ratio of 1:1-1:3 for quantitative braising.

[0035] In the above method, the preparation method of the silver carp chunks comprises: slaughtering fresh silver carp, removing the head, scales and internal organs, washing, removing the middle spine and cutting into chunks.

[0036] In the above method, the silver carp pieces are first pre-marinated, which is beneficial to the effect of removing fishy smell and adding flavor; through the dual fishy removal technology of pre-marinating and low-temperature vacuum braising, compared with the traditional braising process, the fishy smell of silver carp is significantly reduced and the marinating liquid penetrates evenly.

[0037] Preferably, the pre-marinating comprises: mixing the silver carp pieces with a marinating liquid and marinating them using a low-temperature vacuum tumbling and kneading marinating technique; the marinating liquid comprises: 1-3% salt and 0.1-0.5% ginger powder.

[0038] Preferably, the pickling liquid comprises: 2-2.5% salt and 0.1-0.3% ginger powder.

[0039] The beneficial effects of the present invention include at least: the present invention provides a method for preparing a novel braising soup for marinated silver carp, and the braising soup prepared by the method can better remove the fishy smell of silver carp, which is beneficial to improving the quality of marinated silver carp. Based on the braising soup prepared by the method, the present invention provides a method for preparing marinated silver carp, and the marinated silver carp prepared by the method has significantly reduced fishy smell, better umami, rich marinade, better overall smell, moderate hardness, chewiness, good chewiness, tight fish block structure, better appearance and color, and the method can reduce the nutritional loss of fish meat and the formation of potential harmful substances, wherein the content of volatile basic nitrogen is significantly lower than that of conventional marinating methods, and can effectively improve the edible quality of marinated silver carp. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0041] Figure 1 The invention discloses a process flow of a method for preparing salted silver carp in sauce.

[0042] Figure 2 These are the test results of the volatile basic nitrogen (TVB-N) content in the marinated silver carp in Experimental Example 2 of the present invention; wherein A1, A2, and A3 represent Example 1, Example 2, and Example 3, respectively; and B1, B2, B3, and B4 represent Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4, respectively. DETAILED DESCRIPTION

[0043] The present invention provides a method for preparing a brine for preparing marinated silver carp, which comprises the following steps: S1. Processing of spices: The spices include the following components in parts by weight: 4-6 parts of star anise, 2-3 parts of galangal, 0.5-1.5 parts of cloves, 2-4 parts of dried ginger, 3-4 parts of angelica, 2.5-3.5 parts of cinnamon, 2.5-3.5 parts of fennel, 3-4 parts of nutmeg, 3-5 parts of prickly ash, 3-4 parts of hawthorn, 1-3 parts of bay leaves, 2-3 parts of licorice, 2-4 parts of smilax glabra, 1-2 parts of lemongrass, 3-5 parts of amomum, 5-6 parts of tsaoko, 3-4 parts of tangerine peel, 1-3 parts of paica, 3-5 parts of cardamom, 8-12 parts of pepper, and 3-5 parts of perilla; the spices are crushed and sieved through a 40-mesh sieve to obtain a powder with a particle size of 40 mesh; S2. Preparation of stewed soup: fry chopped green onions and ginger in oil until thoroughly cooked, then remove them, add fish bones and fry until both sides are slightly yellow, then add hot water at a ratio of 1: (8-12) of fish bones to water and boil, then transfer to a pressure cooker and cook for 40-50 minutes, filter after cooking to obtain fish bone soup; Pour the fish bone soup into a pressure cooker and bring to a boil, then add spices and other ingredients (15-25 parts of sugar color, 15-25 parts of peanut oil, 40-50 parts of light soy sauce, 55-65 parts of rice wine, and 8-12 parts of salt), and cook for 35-45 minutes to get the stew.

[0044] The present invention also provides a method for preparing salted silver carp in sauce, which comprises the following steps: S1. Fresh silver carp slaughtered, pre-marinated to taste: take silver carp pieces, mix the marinade with the fish, and marinate and remove the fishy smell by low-temperature vacuum rolling and kneading marinating technology to obtain marinated fish pieces; wherein the marinade comprises: 1-3% salt and 0.1-0.5% ginger powder; S2. One-step drying and shaping: The first stage of drying is rapid drying with hot air at 50-60 ℃ for 2-5 h, and the second stage of drying is air drying at 15-25 ℃ for 16-20 h.

[0045] S3. Deep-frying before stewing to enhance flavor: deep-fry the fish obtained in step S2 until the surface is golden, remove and drain the oil for later use; S4. Low-temperature vacuum quantitative braising and flavoring: the fish pieces obtained in step S3 and the braising soup prepared by the above method are added into a low-temperature vacuum braising equipment according to a material-liquid ratio of 1:1-1:3 (g:mL), and braising is performed at 65-75 °C for 2-3 h. After the braising, the fish pieces are removed, the juice is drained and cooled; S5. Secondary cold air drying and shaping: The marinated fish pieces in step S4 are air-dried at 10-15 ℃ for 1-3 h; S6. Sterilization and vacuum packaging.

[0046] The marinated silver carp prepared by the above method can not only effectively improve the problems of increased fishy smell, loose structure and low chewiness of the product during the processing of silver carp, but also improve the edible quality of the marinated silver carp; in addition, the prepared marinated silver carp has a strong marinated flavor, high safety, long shelf life and high nutritional retention.

[0047] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in conjunction with the drawings of the present invention. 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.

[0048] Example 1 This embodiment provides a method for preparing salted silver carp in sauce, which comprises the following steps (process as shown in FIG. Figure 1 shown): (1) Take 5 g of star anise, 2.4 g of galangal, 0.9 g of clove, 3 g of dried ginger, 3.6 g of angelica root, 3.2 g of cinnamon bark, 3.2 g of fennel, 3.4 g of nutmeg, 4 g of pepper, 3.4 g of hawthorn, 2 g of bay leaf, 2.6 g of licorice, 3 g of piper longifolia, 1.3 g of citronella, 4 g of amomum villosum, 5.4 g of tsaoko, 3.4 g of tangerine peel, 2 g of smilax glabra, 4 g of cardamom, 10 g of chili and 4 g of perilla, mix and crush, and pass through a sieve with a pore size of 40 mesh to obtain spices; (2) Fry the chopped green onions and ginger in a pan until thoroughly cooked. Remove from the pan immediately, then add the silver carp bones and fry until both sides are slightly yellow. Pour hot water into the pan at a ratio of 1:10 and bring to a boil. Then transfer the mixture to a pressure cooker and cook for 45 minutes. After cooking, filter the pan to obtain the fish bone soup. (3) Pour the fish bone soup into a normal pressure cooker and bring to a boil. Then add the spices and other ingredients in S1 (20 g sugar color, 20 g peanut oil, 45 g light soy sauce, 60 g rice wine and 10 g salt). Cook for 40 min to obtain the stew. (4) fresh silver carp is slaughtered, three-stepped (head, scale and viscera removed), washed and cut into pieces to obtain silver carp pieces; 500 g of silver carp pieces are taken, and a pickling liquid prepared by 2% salt and 0.1% ginger powder is mixed with the fish meat, and the mixture is pickled by low-temperature vacuum rolling and kneading technology to make the fish taste good and remove the fishy smell, thereby obtaining pickled fish pieces; (5) placing the pickled fish pieces from step (4) in a constant temperature drying oven for staged drying; the drying steps are as follows: the first stage is rapid drying with medium temperature hot air, i.e., drying at 55°C for 3 h; the second stage is low temperature slow air drying, i.e., drying at 18°C ​​for 18 h; (6) Deep-fry the dried fish pieces in step (5) until the surface is golden brown, remove from the oil and set aside; (7) Add the fried fish pieces and the braising soup in step (6) into a low-temperature vacuum braising equipment at a material-liquid ratio of 1 g: 2 mL, and braising at 65 ° C for 2 h. After the braising, remove the fish pieces, drain the juice, and let them cool; (8) Place the marinated fish pieces in a cold air drying oven and air dry them at 10°C for 1.5 h before sterilizing. (9) The sterilized marinated silver carp is packed into vacuum bags at a standard weight of 500 g per bag and vacuum packed at a vacuum degree of 0.05 MPa.

[0049] Example 2 The present embodiment provides a method for preparing salted silver carp in soy sauce, which comprises the following steps: (1) Take 5 g of star anise, 2.4 g of galangal, 0.9 g of clove, 3 g of dried ginger, 3.6 g of angelica root, 3.2 g of cinnamon bark, 3.2 g of fennel, 3.4 g of nutmeg, 4 g of pepper, 3.4 g of hawthorn, 2 g of bay leaf, 2.6 g of licorice, 3 g of piper longifolia, 1.3 g of citronella, 4 g of amomum villosum, 5.4 g of tsaoko, 3.4 g of tangerine peel, 2 g of smilax glabra, 4 g of cardamom, 10 g of chili and 4 g of perilla, mix and crush, and pass through a sieve with a pore size of 40 mesh to obtain spices; (2) Fry the chopped green onions and ginger in a pan until thoroughly cooked. Remove from the pan immediately, then add the silver carp bones and fry until both sides are slightly yellow. Pour hot water into the pan at a ratio of 1:9 and bring to a boil. Then transfer the mixture to a pressure cooker and cook for 45 minutes. After cooking, filter the pan to obtain the fish bone soup. (3) Pour the fish bone soup into a normal pressure cooker and bring to a boil. Then add the spices and other ingredients in S1 (15 g sugar color, 18 g peanut oil, 40 g light soy sauce, 58 g rice wine and 8 g salt). Cook for 40 min to obtain the stew. (4) fresh silver carp is slaughtered, three-stepped (head, scale and viscera removed), washed and cut into pieces to obtain silver carp pieces; 500 g of silver carp pieces are taken, and a pickling liquid prepared by 2% salt and 0.1% ginger powder is mixed with the fish meat, and the mixture is pickled by low-temperature vacuum rolling and kneading technology to make the fish taste good and remove the fishy smell, thereby obtaining pickled fish pieces; (5) placing the pickled fish pieces from step (4) in a constant temperature drying oven for staged drying; the drying steps are as follows: the first stage is rapid drying with medium temperature hot air, i.e., drying at 55°C for 5 h; the second stage is low temperature slow air drying, i.e., drying at 20°C for 16 h; (6) Deep-fry the dried fish pieces in step (5) until the surface is golden brown, remove from the oil and set aside; (7) Add the fried fish pieces and the braising soup in step (6) into a low-temperature vacuum braising equipment at a material-liquid ratio of 1 g: 2.5 mL, and braising at 70 ° C for 2 h. After the braising, remove the fish pieces, drain the juice, and let them cool; (8) Place the marinated fish pieces in a cold air drying oven and air dry them at 15°C for 1.5 h before sterilizing. (9) The sterilized marinated silver carp is packed into vacuum bags at a standard weight of 500 g per bag and vacuum packed at a vacuum degree of 0.07 MPa.

[0050] Example 3 The present embodiment provides a method for preparing salted silver carp in soy sauce, which comprises the following steps: (1) Take 4 g of star anise, 3 g of galangal, 1.0 g of cloves, 4 g of dried ginger, 3.5 g of angelica dahurica, 3 g of cinnamon bark, 3 g of fennel, 3.5 g of nutmeg, 3.5 g of pepper, 4 g of hawthorn, 2.5 g of bay leaf, 2.5 g of licorice, 2.5 g of piper longifolia, 1.5 g of lemongrass, 4.2 g of amomum, 5.5 g of tsaoko, 3.5 g of tangerine peel, 1.5 g of smilax glabra, 3.5 g of cardamom, 8 g of chili and 5 g of perilla, mix and crush, and pass through a sieve with a pore size of 40 mesh to obtain spices; (2) Fry the chopped green onions and ginger in a pan until thoroughly cooked. Remove from the pan immediately, then add the silver carp bones and fry until both sides are slightly yellow. Pour hot water into the pan at a ratio of 1:10 and bring to a boil. Then transfer the mixture to a pressure cooker and cook for 45 minutes. After cooking, filter the pan to obtain the fish bone soup. (3) Pour the fish bone soup into a normal pressure cooker and bring to a boil. Then add the spices and other ingredients in S1 (20 g sugar color, 20 g peanut oil, 45 g light soy sauce, 60 g rice wine and 10 g salt). Cook for 40 min to obtain the stew. (4) fresh silver carp is slaughtered, three-stepped (head, scale and viscera removed), washed and cut into pieces to obtain silver carp pieces; 500 g of silver carp pieces are taken, and a pickling liquid prepared by 2.5% salt and 0.3% ginger powder is mixed with the fish meat, and the mixture is pickled by low-temperature vacuum rolling and kneading technology to obtain pickled fish pieces; (5) placing the pickled fish pieces from step (4) in a constant temperature drying oven for staged drying; the drying steps are as follows: the first stage is rapid drying with medium temperature hot air, i.e., drying at 60°C for 2 h; the second stage is slow air drying at low temperature, i.e., drying at 25°C for 18 h; (6) Deep-fry the fish pieces prepared in step (5) until the surface is golden brown, remove from the oil and set aside; (7) Add the fried fish pieces and the braising soup in step (6) into a low-temperature vacuum braising equipment at a material-liquid ratio of 1 g:3 mL, and braising at 75°C for 2 h. After braising, remove the fish pieces, drain the juice, and let them cool; (8) Place the marinated fish pieces in a cold air drying oven and air dry them at 15°C for 1.5 h before sterilizing. (9) The sterilized marinated silver carp is packed into vacuum bags at a standard weight of 500 g per bag and vacuum packed at a vacuum degree of 0.09 MPa.

[0051] Comparative Example 1 This comparative example provides a method for preparing braised silver carp in soy sauce, which differs from the method for preparing braised silver carp in soy sauce of Example 1 only in that: in the process of preparing the braising soup, water is used instead of the fish bone soup, that is, step (2) is removed, and the fish bone soup in step (3) is replaced by water; at the same time, step (6) is removed, that is, frying before braising is not performed.

[0052] Comparative Example 2 This comparative example provides a method for preparing braised silver carp in soy sauce, which differs from the method for preparing braised silver carp in soy sauce of Example 2 only in that: in step (5), an isothermal drying method is adopted: the fish pieces are dried in a constant temperature drying oven at 55°C for 22 h; in step (8), the braised fish pieces are dried in a constant temperature drying oven at 55°C for 1.5 h.

[0053] Comparative Example 3 The present comparative example provides a method for preparing braised silver carp in soy sauce, which differs from the method for preparing braised silver carp in soy sauce of Example 3 only in that: step (7) does not adopt low-temperature vacuum quantitative braising technology, but adopts traditional braising process, which is as follows: the fried fish pieces in step (6) and the braising soup are placed in a braising tank at a material-liquid ratio of 1:2.5, and soaked and braising at 85°C for 2.5 hours, turning the braising materials every 30 minutes, and taking them out to drain the juice and let them cool when the braising is completed.

[0054] Comparative Example 4 This comparative example provides a method for preparing braised silver carp in soy sauce, which differs from the method for preparing braised silver carp in soy sauce of Example 2 only in that the components of the spices in step (1) include: 2.8 g of angelica dahurica, 2.5 g of nutmeg, 2.5 g of hawthorn, 1.8 g of licorice, and 2.5 g of lemongrass, and the other components remain unchanged.

[0055] Experimental Example 1 The braised silver carp prepared by the above-mentioned embodiments and comparative examples were subjected to sensory evaluation, and the sensory evaluation details are shown in Table 1, and the results are shown in Table 2. The results show that the braised silver carp prepared by the methods of each embodiment is significantly better than the comparative examples in terms of smell, appearance, chewiness, color, and overall acceptability. The fishy smell scores of the sensory evaluation of braised silver carp are shown in Table 3, and the results show that the braised silver carp prepared by the methods of each embodiment has basically no fishy smell, while the braised silver carp prepared by the comparative examples still has a significant fishy smell.

[0056] Table 1 Sensory evaluation criteria for marinated silver carp

[0057] Table 2 Sensory evaluation scores of marinated silver carp

[0058] Note: Total score = smell*0.2+appearance*0.2+chewiness*0.2+color*0.2+overall acceptability*0.2. The values ​​in the table are the average of the standard deviation (n=3). 2. Different superscript letters in the same column indicate significant differences in Duncan test ( p <0.05).

[0059] Table 3 The fishy smell scores of the sensory evaluation of marinated silver carp

[0060] Note: The values ​​in the table are the mean values ​​with standard deviation (n=3). Different superscript letters in the same column indicate significant differences in Duncan test ( p <0.05).

[0061] Experimental Example 2 The TVB-N value of the marinated silver carp prepared in each embodiment and comparative example was measured. Referring to the "Determination of Volatile Basic Nitrogen in Foods - National Food Safety Standard" in GB 5009.228-2016, the measurement method was slightly modified: 4 g of minced fish meat was weighed into a digestive tube, 20 mL of distilled water and 1.0 g of oxidase were added, and the test was performed on a machine. Four drops of methyl red ethanol solution and 2 drops of methylene blue ethanol solution were added as indicators to the distilled liquid, and the indicator was calibrated with 0.05 mol / L calibrated HCl. The volume of the titrated hydrochloric acid was recorded after the color turned light pink.

[0062] The calculation formula of TVB-N value is as follows: Where, V1: the volume of hydrochloric acid consumed in the sample for titration; V2: the volume of hydrochloric acid consumed in the blank for titration; c: the concentration of hydrochloric acid for titration; m: the mass of the sample; 100: the result converted to mg / 100g or mg / 100mL. Figure 2 The results show that the TVB-N value of the braised silver carp prepared by the methods of each embodiment is significantly lower than that of Comparative Examples 2 and 3, and the TVB-N value of the braised silver carp can be significantly reduced by using low-temperature vacuum brine, segmented drying and cold air drying.

[0063] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a marinated soup for silver carp, characterized in that: The method comprises: frying fish bones in oil, then boiling them with water, and filtering them after boiling to obtain fish bone soup; The fish bone soup is mixed with spices and other components and then boiled; The spices include the following components in parts by weight: 4-6 parts of star anise, 2-3 parts of galangal, 0.5-1.5 parts of cloves, 2-4 parts of dried ginger, 3-4 parts of angelica, 2.5-3.5 parts of cinnamon, 2.5-3.5 parts of fennel, 3-4 parts of nutmeg, 3-5 parts of prickly ash, 3-4 parts of hawthorn, 1-3 parts of bay leaf, 2-3 parts of licorice, 2-4 parts of smilax glabra, 1-2 parts of citronella, 3-5 parts of amomum, 5-6 parts of tsaoko, 3-4 parts of tangerine peel, 1-3 parts of galangal, 3-5 parts of cardamom, 8-12 parts of chili, and 3-5 parts of perilla; The other components include the following components in parts by weight: 15-25 parts of sugar color, 15-25 parts of peanut oil, 40-50 parts of light soy sauce, 55-65 parts of rice wine, and 8-12 parts of salt.

2. The preparation method according to claim 1, characterized in that: Before frying the fish bones, fry the scallions and ginger first, then remove them and add the fish bones into the frying pan.

3. The preparation method according to claim 1 or 2, characterized in that: In the adding of water, the mass ratio of fish bone to water is 1:(8-12); Preferably, the fish bone is a silver carp bone.

4. The preparation method according to any one of claims 1 to 3, characterized in that The cooking time is 30-60 minutes; Preferably, the fish bones are fried in oil and then boiled in water, which is cooking in a pressure cooker, and / or the fish bone soup is mixed with spices and other components and then boiled, which is cooking in a normal pressure cooker.

5. A marinated soup for silver carp, characterized in that: It is prepared by the method described in any one of claims 1 to 4.

6. A method for preparing salted silver carp in sauce, characterized in that: The method comprises the step of using the marinated silver carp broth as claimed in claim 5 to marinate the silver carp chunks.

7. The preparation method according to claim 6, characterized in that: The marinating is low-temperature vacuum marinating; Preferably, the low-temperature vacuum marinating is marinating at 65-75°C for 2-3 hours; Preferably, in the low-temperature vacuum marinating, the mass volume ratio of the silver carp pieces and the marinade is 1g:1mL-1g:3mL.

8. The preparation method according to claim 6 or 7, characterized in that: The method comprises: (1) pre-marinating silver carp chunks to obtain marinated fish chunks; (2) drying and shaping the pickled fish pieces to obtain dried fish pieces; (3) frying the dried fish chunks to obtain fried fish chunks; (4) mixing the fried fish pieces with the marinated silver carp broth for braising; (5) The fish pieces marinated in step (4) are dried with cold air to give them shape.

9. The method according to claim 8, characterized in that The drying and shaping comprises: first stage drying and second stage drying; The first stage of drying is rapid drying with hot air at 50-60°C for 2-5 hours, and the second stage of drying is air drying at 15-25°C for 16-20 hours; And / or, the cold air drying excipient is air drying at a temperature of 10-15° C. for 1-3 h.

10. The method according to claim 8 or 9, characterized in that: The pre-marinating comprises: mixing the silver carp pieces with the marinating liquid and marinating them by using a low-temperature vacuum rolling and kneading marinating technology; The pickling liquid comprises: 1-3% salt and 0.1-0.5% ginger powder.

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