CN101422253A - Crisp-fried fish preparation method - Google Patents

Abstract

The invention provides a preparation method of crispy fried fish, which is characterized in that materials selected are superior, Chinese medicinal plants with drugs and foods being homologous are selected and added into seasoning liquid, and pungent spice is strong in the ability to remove fish odor and good in mouth feel, therefore, the crispy fried fish with nourishing and health-care effects, high nutritive value and special taste is processed. The preparation method of the crispy fried fish provided by the invention is special with the combination of roasting and fine cooking to lead the product to preserve completely the original color, odor and taste without damage to the nutritional ingredients. The production technology is advanced and the utilization and economic value of the fish is elevated, thus being suitable for the industrialized production.

Description

The preparation method of crisp-fried fish

Technical field

The invention belongs to food technology field, particularly relating to a kind of is the preparation method of feedstock production crisp-fried fish with the fish.

Technical background

Along with economy and growth in the living standard, food is particular about various words, and is scientific, becomes the problem that current social can not be ignored.The research and development of nutrition in recent years is rapid, proposes and developed the neodoxy and the neodody of many diet nutritionals and health care, and key concept is: the health diet idea that forms cognitive science.As everyone knows, fish contains the necessary multiple nutrients material of health as the source of the mankind's food, in human evolution's process, plays an important role.Because urbanite's life stress is big, rhythm of life is tight, various delicatessens are more and more welcome, fish be rooted in pursue healthy high-quality life people in the heart, be indispensable important foodstuffs.Fish product needs variation, and various tastes is satisfied with public demand.

Summary of the invention

The purpose of this invention is to provide a kind of preparation method who is of high nutritive value, has the unique crisp-fried fish of unique smell.

In order to reach the purpose of foregoing invention, the present invention finds out unique prescription and technology, and the preparation method of crisp-fried fish finally is provided, and it is characterized in that with the fish being that raw material is made by following step:

1. the pre-treatment of fish: with fish scale, go the gill, remove wing, decaptitate, clean thorax, cleaning the back, to take out the fish body standby;

2. pickle: fragrant hot condiment: the fish weight proportion is 0.4:10, fragrant hot condiment comprises: green onion end 10%, bruised ginger 10%, garlic end 10%, big fennel end 10%, Chinese prickly ash end 10%, soy sauce 20%, white granulated sugar 10%, pepper powder 5%, monosodium glutamate 5%, liquor 5%, salt 5%, after fish and fragrant hot condiment mixed thoroughly, on fish, pressurize and anhydrate, fish: pressure=1:1.2, pressurization was anhydrated 5 hours;

3. the preparation of fish string: the fish of pickling of some is selected, classify by the size of fish, it is standby that the fish that size is close is worn the adult fish string with the bamboo pin of 5 centimeter length;

4. baking: at liquefied gas is on the baker of fuel, and the fish string is toasted, and the time is 9 minutes, roasting to little yellow;

5. baste preparation: the weight proportion of seasoning matter and water is 0.5:10, with seasoning matter: onion parts 20%, sheet 15%, garlic clove 15%, fennel 10%, Chinese prickly ash 10%, cassia bark 10%, sugar 2.5%, vinegar 2.5%, soy sauce 11%, sodium glutamate 2%, salt 2%, place the water heating to boil 1 hour seasoning matter, dry in the air to 25 ± 3 ℃, promptly get baste;

6. carefully boil: the fish string after will toasting is put into saucepan, add 4 times of little boiling 2 hours of amount clear water heating then, then water is discarded, in pot, add baste again, fish string weight equals carefully to boil liquid quantity, heats little boiling till residual a small amount of baste, and the string of the fish after carefully boiling is packed with vacuum packing machine, sealed package vacuumizes;

7. sterilization: the fish tandem arrangement that sealed package is good high-temperature sterilization 35 minutes in general sterilization cabinet, product by quality examination, pack and promptly get crisp-fried fish.

The preparation method of described crisp-fried fish is characterized in that described fish is sardine, yellow croaker, hairtail, change silver carp, carp, crucian.

An important feature that the invention provides the preparation method of crisp-fried fish be select materials superior, select the Chinese medicine of integration of drinking and medicinal herbs to add wherein in the baste, it is strong that fragrant hot condiment removes the fishlike smell ability, mouthfeel is good, thereby processes the crisp-fried fish that is of high nutritive value, has unique smell with tonic effect and health-care effect.The unique baking of the preparation method of crisp-fried fish provided by the invention combines with carefully boiling, make this product intactly keep original color, do not destroy nutritional labeling, production technology advanced person, and utilization and the economic worth of fish have been improved, be suitable for suitability for industrialized production, for new approach has been opened up in the deep processing of fishery-ies product.

The specific embodiment

Embodiment: preparation crisp-fried fish

1. the pre-treatment of fish: with carp scale, go the gill, remove wing, decaptitate, clean thorax, cleaning the back, to take out fish body 10Kg standby;

2. pickle: the fragrant hot condiment of pickling fish: green onion end 60g, bruised ginger 40g, garlic end 32g, big fennel end 40g, Chinese prickly ash end 12g, yellow rice wine 8g, vinegar 8g, salt 200g; 400g altogether,, after hot condiment of perfume (or spice) and fish mixed thoroughly, on fish, pressurize and anhydrate fish: pressure=1:1.2, pressurize and anhydrated 5 hours;

3. the preparation of fish string: the fish of pickling of some is selected, classify by the size of fish, it is standby that the fish that size is close is worn the adult fish string with the bamboo pin of 5 centimeter length;

4. baking: at liquefied gas is on the baker of fuel, and the fish string is toasted, and the time is 9 minutes, roasting to little yellow;

5. baste preparation: with seasoning matter: onion parts 100g, ginger splices 75g, garlic clove 75g, fennel 50g, Chinese prickly ash 50g, cassia bark 50g, sugared 12.5g, vinegar 12.5g, soy sauce 55g, sodium glutamate 10g, salt 10g, seasoning matter is 500g altogether, water 10Kg, place the water heating to boil 1 hour seasoning matter, dry in the air to 25 ± 3 ℃, promptly get baste;

6. carefully boil: the fish string after will toasting is put into saucepan, add 4 times of little boiling 2 hours of amount clear water heating then, then water is discarded, in pot, add baste again, fish string weight equals carefully to boil liquid quantity, heats little boiling till residual a small amount of baste, and the string of the fish after carefully boiling is packed with vacuum packing machine, sealed package vacuumizes;

7. sterilization: the fish tandem arrangement that sealed package is good high-temperature sterilization 35 minutes in general sterilization cabinet, product by quality examination, pack and promptly get crisp-fried fish.

The preparation method of crisp-fried fish provided by the invention is suitable for suitability for industrialized production, can promote fish food to enter the fast food ranks, produces the canned fish with tonic effect and health-care effect.Thereby utilization and the economic worth of fish have been improved.

Claims (2)

1, the preparation method of crisp-fried fish is characterized in that with the fish being that raw material is made by following step:

1. the pre-treatment of fish: with fish scale, go the gill, remove wing, decaptitate, clean thorax, cleaning the back, to take out the fish body standby;

2. pickle: fragrant hot condiment: the fish weight proportion is 0.4:10, fragrant hot condiment comprises: green onion end 10%, bruised ginger 10%, garlic end 10%, big fennel end 10%, Chinese prickly ash end 10%, soy sauce 20%, white granulated sugar 10%, pepper powder 5%, monosodium glutamate 5%, liquor 5%, salt 5%, after fish and fragrant hot condiment mixed thoroughly, on fish, pressurize and anhydrate, fish: pressure=1:1.2, pressurization was anhydrated 5 hours;

3. the preparation of fish string: the fish of pickling of some is selected, classify by the size of fish, it is standby that the fish that size is close is worn the adult fish string with the bamboo pin of 5 centimeter length;

4. baking: at liquefied gas is on the baker of fuel, and the fish string is toasted, and the time is 9 minutes, roasting to little yellow;

5. baste preparation: the weight proportion of seasoning matter and water is 0.5:10, with seasoning matter: onion parts 20%, sheet 15%, garlic clove 15%, fennel 10%, Chinese prickly ash 10%, cassia bark 10%, sugar 2.5%, vinegar 2.5%, soy sauce 11%, sodium glutamate 2%, salt 2%, place the water heating to boil 1 hour seasoning matter, dry in the air to 25 ± 3 ℃, promptly get baste;

6. carefully boil: the fish string after will toasting is put into saucepan, add 4 times of little boiling 2 hours of amount clear water heating then, then water is discarded, in pot, add baste again, fish string weight equals carefully to boil liquid quantity, heats little boiling till residual a small amount of baste, and the string of the fish after carefully boiling is packed with vacuum packing machine, sealed package vacuumizes;

7. sterilization: the fish tandem arrangement that sealed package is good high-temperature sterilization 35 minutes in general sterilization cabinet, product by quality examination, pack and promptly get crisp-fried fish.

2, the preparation method of canned fish according to claim 1 is characterized in that described fish is sardine, yellow croaker, hairtail, change silver carp, carp, crucian.