CN101396131B - Preparation method of steak - Google Patents
Preparation method of steak Download PDFInfo
- Publication number
- CN101396131B CN101396131B CN2008100720327A CN200810072032A CN101396131B CN 101396131 B CN101396131 B CN 101396131B CN 2008100720327 A CN2008100720327 A CN 2008100720327A CN 200810072032 A CN200810072032 A CN 200810072032A CN 101396131 B CN101396131 B CN 101396131B
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- fish
- bone
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- temperature
- steck
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Abstract
The invention discloses a method for preparing a fish steak. The method comprises the following procedures: fish bone is sequentially cut into sections, rinsed, seasoned, dried and fried; a high-temperature treatment procedure is carried out between the drying procedure and the frying procedure at the temperature of 110-115 DEG C for 15-20 minutes. In the method, the high-temperature treatment procedure is carried out between the drying procedure and the frying procedure, the bone tissue of the fish bone is loosened by high temperature, and the fish steak prepared by the method has more loosened bone tissues and better taste compared with the existing fish steaks. In addition, a refrigeration procedure is carried out between the drying procedure and the high-temperature treatment procedure; the dried fish bone is frozen at minus 18 DEG C for about 10 days to cause the moisture of the fish bone with uneven size and thickness to interpenetrate, thus achieving the water balance and causing the processed fish steak to have uniform quality.
Description
Technical field
The present invention relates to field of processing of aquatic products, specifically is a kind of preparation method of steck.
Background technology
Steck typically refers to the fish-bone that has the whole piece vertebrae, also can have a little flesh of fish sometimes.Steck is the leftover bits and pieces that fish processing produces, and also is the raw material of industry such as feed.Also have its processing human consumption.
The steck of human consumption generally is the fried goods of steck, and steck through segment, rinsing, seasoning, oven dry, manufacturing procedure such as fried, has just been made delicious steck.But the steck for preparing according to the method, bone is organized stronger, and mouthfeel is relatively poor.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of steck, by the steck bone that a process for preparing organize loose, mouthfeel is better.
Technical scheme of the present invention is such: the preparation method of steck, fish-bone is carried out segment, rinsing, seasoning, oven dry and fried operation successively, also carry out the high-temperature process operation between baking operation and fried operation, the temperature of high-temperature process operation is 110-115 ℃, and the time is 15-20 minute.
Also have freezing process between baking operation and high-temperature process operation, freezing process: the fish-bone after will drying is sent into temperature for the freezer below-18 ℃ froze about 10 days, goes out freezer then and thaws naturally.
Also have weighing and bagging and metal detection operation after the above-mentioned fried operation.
After adopting such scheme, the present invention carries out the high-temperature process operation between baking operation and fried operation, make the bone tissue of fish-bone become loose by high temperature, and the steck of preparing is like this compared with existing steck, bone organizes relatively loosen, mouthfeel is better.And, the present invention also has freezing process between baking operation and high-temperature process operation, the fish-bone after the oven dry is frozen a period of time in freezer, and the moisture in the fish-bone of size, became uneven is interpenetrated, the equilibrium of realization moisture makes comparatively homogeneous of the steck quality that processes.
The specific embodiment
The preparation method of steck of the present invention, raw material can adopt the fish-bone of rejecting the fish head and the flesh of fish ready-made on the market, but in order to save cost, generally is to control oneself with the whole piece fish to process fish-bone, the general Xuan angler of fish.
The preparation method of steck of the present invention, earlier with fish through decaptitating, fleshing, removing internal organ and prune operation, obtain the surplus fish-bone that has the whole piece vertebrae that a small amount of flesh of fish is arranged, again fish-bone is passed through successively segment, rinsing, seasoning, oven dry, freezing, high-temperature process and fried operation, just obtain steck of the present invention.
Segment operation: the segment that whole fish-bone is cut into 1 centimetre of left and right sides length.
Rinsing process: it is that frozen water below 15 ℃ carries out rinsing that the fish-bone that cuts is put into temperature.
The seasoning operation: the flavoring of employing is sugar, salt, monosodium glutamate, vinegar and water-based capsanthin, and the consumption (weight) of sugar, salt, monosodium glutamate, vinegar and water-based capsanthin is respectively 10%, 0.9%, 1.5%, 1% and 0.1% of fish-bone consumption (weight).
Flavoring is added in the fish-bone of rinsing, fully stir, add suitable drinking water as required flavoring is dissolved, the fish-bone after then seasoning being finished places to permeate in 0-6 ℃ the heat room and spends the night.
Baking operation: bake out temperature is 44 ± 2 ℃, and drying time is 9-10 hour, dries by the fire to the moisture of fish-bone to get final product for (12 ± 2) %.
Freezing process: the fish-bone after will drying is sent into temperature for the freezer below-18 ℃ froze about 10 days, goes out freezer then and thaws naturally.Moisture in the fish-bone of size, became uneven is interpenetrated, realize the moisture equilibrium, make comparatively homogeneous of the steck quality that processes.
The high-temperature process operation: the temperature of high-temperature process is 110-115 ℃, and the time is 15-20 minute.Make by the high-temperature process operation that the bone tissue of fish-bone becomes loose, mouthfeel is better.
Fried operation: the fish-bone that high-temperature process is crossed is put into Fryer and is carried out friedly, and the oil temperature is 150-160 ℃, and the fried time is 3-4 minute.
After cooling off naturally, fish-bone after fried just can carry out weighing and bagging and metal detection operation.
Claims (2)
1. the preparation method of steck, fish-bone is carried out segment, rinsing, seasoning, oven dry and fried operation successively, it is characterized in that: also carry out the high-temperature process operation between baking operation and fried operation, the temperature of high-temperature process operation is 110-115 ℃, and the time is 15-20 minute; Also have freezing process between baking operation and high-temperature process operation, freezing process: the fish-bone after will drying is sent into temperature for the freezer below-18 ℃ froze about 10 days, goes out freezer then and thaws naturally.
2. the preparation method of steck according to claim 1 is characterized in that: also have weighing and bagging and metal detection operation after the above-mentioned fried operation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100720327A CN101396131B (en) | 2008-11-03 | 2008-11-03 | Preparation method of steak |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100720327A CN101396131B (en) | 2008-11-03 | 2008-11-03 | Preparation method of steak |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101396131A CN101396131A (en) | 2009-04-01 |
| CN101396131B true CN101396131B (en) | 2011-07-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100720327A Expired - Fee Related CN101396131B (en) | 2008-11-03 | 2008-11-03 | Preparation method of steak |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101396131B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779799B (en) * | 2010-03-31 | 2012-06-27 | 华南理工大学 | Preparation method of crisp Tilapia middle vertebrae leisure food |
| CN102318845B (en) * | 2011-06-01 | 2014-11-26 | 南昌大学 | Processing method of nano herringbone meal |
| CN105815686A (en) * | 2015-12-02 | 2016-08-03 | 浙江海洋学院 | Anglerfish head foodstuff and processing technology thereof |
| CN106261983A (en) * | 2016-08-30 | 2017-01-04 | 广西慧投互联网金融服务有限公司 | A kind of fish bone leisure food technology for removing offensive smell |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1636467A (en) * | 2003-12-26 | 2005-07-13 | 宫岛酱油株式会社 | Method for processing aquatic products |
| CN101176561A (en) * | 2007-12-12 | 2008-05-14 | 江南大学 | Method for preparing low fats fishbone leisure food |
-
2008
- 2008-11-03 CN CN2008100720327A patent/CN101396131B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1636467A (en) * | 2003-12-26 | 2005-07-13 | 宫岛酱油株式会社 | Method for processing aquatic products |
| CN101176561A (en) * | 2007-12-12 | 2008-05-14 | 江南大学 | Method for preparing low fats fishbone leisure food |
Non-Patent Citations (6)
| Title |
|---|
| JP平1-235560A 1989.09.20 |
| JP昭56-131368A 1981.10.14 |
| JP昭59-154962A 1984.09.04 |
| JP昭61-88861A 1986.05.07 |
| 刘炎等.香酥鱼骨的加工工艺探讨.《中国水产》.2005,(第5期),69-71. * |
| 罗红宇等.美国红鱼鱼排的研制.《浙江海洋学院学报(自然科学版)》.2005,第24卷(第2期),122-125. * |
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| Publication number | Publication date |
|---|---|
| CN101396131A (en) | 2009-04-01 |
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Owner name: SHISHI HUABAO MINGXIANG FOODS CO., LTD. Free format text: FORMER OWNER: SHISHI RIXIANG SEAFOOD CO., LTD. Effective date: 20120221 |
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Effective date of registration: 20120221 Address after: 362700 Fujian province Shishi Xiangzhi Dabao Industrial Zone A Patentee after: SHISHI HUABAO MINGXIANG FOODS Co.,Ltd. Address before: Dabao Industrial Zone, Fujian province Shishi Xiangzhi town 362700 Patentee before: SHISHI RIXIANG SEAFOOD Co.,Ltd. |
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Granted publication date: 20110720 Termination date: 20211103 |
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| CF01 | Termination of patent right due to non-payment of annual fee |