| CPC A23L 17/00 (2016.08) [A23B 4/0056 (2013.01); A23B 4/0235 (2013.01); A23B 4/20 (2013.01); A23L 5/11 (2016.08); A23L 5/17 (2016.08)] | 7 Claims |
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1. A production method for room-temperature cooked stinky mandarin fish, comprising:
preliminarily processing a marinated stinky mandarin fish, followed by soaking in an antimicrobial solution, and soaking in a de-fishy and freshness-preserving solution, to obtain a soaked product, drying the soaked product to obtain a dried product, shaping the dried product to obtain a room-temperature cooked stinky mandarin fish product, and finally subpackaging the room-temperature cooked stinky mandarin fish product to obtain subpackaged products, and sterilizing the subpackaged products;
wherein the antimicrobial solution is a sodium hypochlorite solution, a power of hydrogen (pH) of the sodium hypochlorite solution is in a range of 6.5 to 7.5, an effective chlorine content of the sodium hypochlorite solution is in a range of 0.03 milligrams per milliliter (mg/mL) to 0.15 mg/mL, and a time of the soaking in an antimicrobial solution is in a range of 2 minutes (min) to 10 min;
the de-fishy and freshness-preserving solution comprises a plant composition, food-grade sodium lactate, food-grade cysteine, food-grade compound phosphate and water, and every 1 kilogram (kg) of the de-fishy and freshness-preserving solution comprises 5 grams (g) to 12 g of the plant composition, 0.001 g to 0.01 g of the food-grade sodium lactate, 0.001 g to 0.01 g of the food-grade cysteine, and 0.01 g to 1 g of the food-grade compound phosphate, with a remainder being the water; and a time of the soaking in a de-fishy and freshness-preserving solution is in a range of 5 min to 15 min;
a preparation method of the plant composition comprises: taking 5-15 parts by weight of dried perilla powder, 10-20 parts by weight of dried onion powder, 5-10 parts by weight of dried Lithospermum erythrorhizon powder, 5-10 parts by weight of dried Angelica sinensis powder and 125-300 parts by weight of distilled water as raw materials, stirring the raw materials to mix evenly to obtain a mixture, extracting from the mixture under conditions of a negative pressure intensity of −0.02 megapascals (MPa) to −0.08 MPa, a stirring speed of 100 revolutions per minute (rpm) to 150 rpm, a temperature of 30 Celsius degrees (° C.) to 55° C., and an extraction time of 0.5 hours (h) to 1 h to obtain an extracted solution, filtering and merging the extracted solution, followed by freeze-drying, to obtain the plant composition; and
the drying the soaked product to obtain a dried product comprises air drying in an oven, with a temperature controlled between 45° C. to 65° C., and a time controlled between 1 h to 4 h; and the shaping the dried product to obtain a room-temperature cooked stinky mandarin fish product comprises: frying the dried product in a vacuum fryer with a temperature of 60° C. to 85° C., a time of 30 seconds(s) to 120 s, and a vacuum degree of 60 kilopascals (kPa) to 85 kPa, to obtain a fried product, and taking out the fried product and draining oil from the fried product, wherein oil in the vacuum fryer is edible vegetable oil; and the sterilizing the subpackaged products comprises: placing the subpackaged products in a sterilization kettle for sterilization with a temperature of 85° C. to 105° C., a time of 5 min to 15 min, and a pressure of 0.2 MPa.
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