CN101632464A - Method for processing grilled fish fillets - Google Patents
Method for processing grilled fish fillets Download PDFInfo
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- CN101632464A CN101632464A CN200810130018A CN200810130018A CN101632464A CN 101632464 A CN101632464 A CN 101632464A CN 200810130018 A CN200810130018 A CN 200810130018A CN 200810130018 A CN200810130018 A CN 200810130018A CN 101632464 A CN101632464 A CN 101632464A
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Abstract
The invention provides a method for processing grilled fish fillets, which is developed to improve flavor and eliminate fishy smell. The processing method for grilled fish fillet is used for grilling one sliced eel, mackerel pike, sardine, eye-benefiting sardine, conger eel or loach. The method comprises the following steps of: coating the food material, frying the material, braising the fried food material, adding flavors onto the food material, and then grilling the food material.
Description
Technical field
The present invention relates to a kind of processing method of seasoned, particularly relate to the processing method of the seasoned of the improvement of seeking taste and fishy smell.
Background technology
Existing, for example in roasting saury sheet, added upward in the past and roasted (for example referring to Patent Document 1) after the seasoning matter, aspect taste and the fishy smell room for improvement is being arranged.
[patent documentation 1] TOHKEMY 2005-287392 communique
Summary of the invention
The object of the present invention is to provide a kind ofly before barbecue, food materials with fried, will to be steamed with fried described food materials then, add seasoning matter afterwards, seek the processing method of seasoned of the improvement of taste and fishy smell.
For reaching described purpose, the processing method of technical scheme 1 described seasoned is with as after any the food materials cutting among eel, saury, sardine, profit order Sardine, Gnathophis, the loach, processing method with the seasoned of described food materials barbecue, wherein, after wrapping coating on the described food materials, described food materials with fried, are steamed the described food materials with fried mistake then, on described food materials, add seasoning matter afterwards, more described food materials are roasted.
In addition, the processing method of technical scheme 2 described seasoneds is with as after any the food materials cutting among eel, saury, sardine, profit order Sardine, Gnathophis, the loach, processing method with the seasoned of described food materials barbecue, wherein, comprise: after wrapping coating for described food materials, with described food materials with fried fried operation; After this fried operation, what will steam with fried described food materials steams operation; After this steams operation, on described food materials, add the interpolation seasoning matter operation of seasoning matter; And after should adding seasoning matter operation, the barbecue operation that described food materials are roasted.
In addition, the processing method of technical scheme 3 described seasoneds is, in the processing method of technical scheme 2 described seasoneds, the temperature of the oil in the fried operation is about 170 ℃~about 190 ℃, and the fried time of the usefulness in the fried operation is about 80 seconds~about 100 seconds.
Processing method according to technical scheme 1 described seasoned, wrap behind the coating described food materials with fried to food materials, form epithelium on the surface of food materials thus, utilize this epithelium can seal food materials delicious food originally, and, can alleviate the fishy smell that food materials have, improve the mouthfeel of seasoned, in addition, make the ossiculum of fire, this ossiculum is become fragile prevent to thrust larynx etc. by the inside of food materials, and then, after fried, when food materials are steamed, promote to prevent oily adhering to attached to outflow with the lip-deep oil of fried food materials by steam, and seasoning matter during with the interpolation seasoning matter after steaming infiltrates the sense of taste that also can improve seasoned behind the food materials.
Just, for the seasoned of finishing, there is the mouthfeel of suitable hardness in the tender outside in the middle of obtaining.
Also have, consider using when fried, the oil of the main cause that becomes the crust that is present in food materials and the fishy smell between the body is dissolved, and this oil is flowed out outside food materials for alleviating fishy smell that food materials have.
In addition, processing method according to technical scheme 2 described seasoneds, wrap behind the coating described food materials with fried fried operation to food materials, form epithelium on the surface of food materials thus, utilize this epithelium can seal food materials delicious food originally, and, alleviate the fishy smell that food materials have, improve the mouthfeel of seasoned, and, make the ossiculum of fire by the inside of food materials, this ossiculum is become fragile and prevent to thrust larynx etc., and then, after fried operation, steaming in the operation that food materials are steamed, promote attached to outflow by steam with the lip-deep oil of fried food materials, can prevent adhering to of oil, and, the seasoning matter of the interpolation seasoning matter operation after steaming operation is infiltrated the sense of taste that also can improve seasoned behind the food materials.
Just, for the seasoned of finishing, there is the mouthfeel of suitable hardness in the tender outside in the middle of obtaining.
Also have, consider to use when fried, the oil of the main cause that becomes the crust that is present in food materials and the fishy smell between the body is dissolved, and this oil is flowed out outside food materials for alleviating fishy smell that food materials have.
Description of drawings
Fig. 1 is the vertical view of probability of seasoned device of processing method that is used for the seasoned of one embodiment of the invention.
Fig. 2 is the cutaway view of the summary that adds the powder machine of Fig. 1.
Fig. 3 is the amplification plan view that the deep fryer of Fig. 1 (Off ラ イ ヤ) is amplified the summary of expression.
Fig. 4 is the cutaway view of summary of the deep fryer of Fig. 3.
Fig. 5 is the local amplification view that the part of Fig. 4 is amplified the summary of expression.
Fig. 6 is the local amplification plan view that the part of Fig. 1 is amplified the summary of expression.
Among the figure: 1-food materials, 61-add the powder machine, the 62-deep fryer.
The specific embodiment
Processing method to the seasoned of one embodiment of the invention describes with reference to the accompanying drawings.
M is the seasoned device, and seasoned device M is with as the device (with reference to figure 1) of making seasoned after a series of automatic manufacturing line barbecue of any food materials 1 usefulness among for example eel, saury, sardine, profit order Sardine, Gnathophis, the loach in large quantities.In the present embodiment, food materials 1 are saurys for example.
The 2nd, the portion that moves into of food materials 1, in moving into portion 2, food materials 1 can be living, but usually freezing food materials 1 are thawed, and are transported in the seasoned device M by chassis 3 grades.
The 4th, after food materials 1 cutting of thawing, extract the equipment of opening of internal organ, bone etc., the 5th, the carrying transferring belt that anhydrates that anhydrates when the food materials 1 of opening equipment 4 cuttings are carried, the 6th, anhydrating moisture removed on the food materials 1 to a certain degree and wrap coating (for example wheat flour), with food materials 1 usefulness oil (for example edible oil) fried device (deep-frying device).
Device 6 has wraps adding powder machine 61 and will wrapping the fried deep fryer 62 (with reference to figure 1) of food materials 1 usefulness of coating of coating on food materials 1.
For adding powder machine 61, as shown in Figure 2, have: the importing conveyer belt C1 that food materials 1 are guided, adding the derivation conveyer belt C3 that the wheat flour in the powder machine is in the carrying transferring belt C2 that carries when dispersing state and will guide the food materials 1 that will adhere to wheat flour outside adding powder machine 61 in adding powder machine 61, in adding powder machine 61, realizing that by impeller H wheat flour disperses.
Also have, in Fig. 2, S is with from adding the dust catcher that wheat flour that powder machine 61 overflows reclaims via pipeline D.
In addition, as Fig. 3~shown in Figure 5, deep fryer 62 is fried by the conditioning product with oil heating back, will add the food materials 1 of coating and be accommodated in the deep fryer 62 by deriving conveyer belt C3 with the fried device of food materials 1 usefulness that adds after powder machine 61 is wrapped coating (for example wheat flour).
In deep fryer 62, be in clamp position and carry at oil by being arranged in the upper conveyor belt C4 above the food materials 1 and being positioned at lower conveyor belt C5 below the food materials 1.C6 is the derivation conveyer belt that guides outside deep fryer 62 with the food materials after fried 1.
Also have, the temperature of the oil in the groove of deep fryer 62 is about 170 ℃~about 190 ℃, when 170 ℃ of less thaies, and mouthfeel deficiency, the fishy smell of residual food materials 1.On the contrary, when surpassing 190 ℃, coating is by strip off, and food materials 1 for example for saury, can produce the unfavorable condition of the skin blackening of saury.Preferably at 180 ℃, this temperature is regulated temperature with not shown self-operated thermostatic controller.
Also have, with the fried time be about 80 seconds~about 100 seconds, when less than in the time of 80 seconds, mouthfeel deficiency, the fishy smell of residual food materials 1.On the contrary, if when surpassing 100 seconds, can produce the unfavorable condition of food materials 1 hardening.Preferably 90 seconds, this time can be derived conveyer belt C3, upper conveyor belt C4, lower conveyor belt C5 and derived the speed of conveyer belt C6 and set by not shown adjuster adjustment.
Also have, in fried operation, consideration forms epithelium on the surface of food materials 1, utilize this epithelium can seal food materials 1 delicious food originally, in addition, for alleviating the fishy smell that food materials 1 have, using when fried, the oil that will become the main cause of the crust that is present in food materials 1 and the fishy smell between the body dissolves, and this oil is flowed out outside food materials.
Accommodated in the steaming machine 7 by deriving conveyer belt C6 with fried food materials 1.Steaming machine 7 is not airtight fully, will steam with fried food materials 1 usefulness steam in the vapor atmosphere state that keeps pressure to a certain degree, in steaming machine 7, with steaming food materials 1 (steaming operation) behind the fried food materials 1 contact steam.Temperature in the steaming machine 7 is about 85 ℃~about 95 ℃ (preferably 90 ℃), and the time that food materials 1 are positioned at steaming machine 7 is about 140 seconds~about 150 seconds.Steam in the operation at this, promote to prevent adhering to of oil attached to outflow with the lip-deep oil of fried food materials 1 by steam, and, also can be after making the seasoning matter that steams the interpolation seasoning matter operation described later after the operation infiltrate food materials 1 with the sense of taste raising of seasoned.
With the food materials 1 that steaming machine 7 steams, accommodated in the interpolation seasoning matter portion 8 by deriving conveyer belt C6.To adding 8 carryings of seasoning matter portion, add seasoning matter (adding the seasoning matter operation) for food materials 1.Add seasoning matter portion 8 by the grooves 81 that store seasoning matter, be arranged at the carrying conveyer belt 82 of this groove 81 and be positioned at this carrying conveyer belt 82 the top carrying conveyer belt 83 and constitute, in carrying conveyer belt 82 and carrying conveyer belt 83, for example, belt leather side with food materials 1 is last, the flesh noodles of food materials 1 under mode clamping food materials 1 after it is passed through in the groove 81, thereby make seasoning matter attached on the food materials 1.
After adding the seasoning matter operation, with food materials 1 usefulness roast machine 9 barbecues (barbecue operation).With the food materials 1 of roast machine 9 barbecue add seasoning matter portion 10 and roast machine 11, add seasoning matter portion 12 and roast machine 13, add carry out the barbecue of suitable number of times between seasoning matter portion 14 and the roast machine 15 after, finish seasoned.After seasoned was finished, food materials 1, after the precooling freezed food materials 1 usefulness freezer 17 by pressure fan 16 precoolings.
Also have, for the delivery of food materials 1, survey in the food materials 1 by metal detector 18 whether metal is arranged, pack by packing machine 19, take out of by exporting 20 with being judged as the food materials 1 that do not have metal.
Therefore, processing method according to above-mentioned seasoned, after wrapping coating for food materials 1, food materials 1 usefulness is fried, alleviate the fishy smell that food materials 1 have thus, improve the mouthfeel of seasoned, and, logical fire on the ossiculum of the inside of food materials 1, this ossiculum is become fragile and prevent thrusting to larynx etc., and then, after fried, when food materials 1 are steamed, by steaming promotion attached to outflow with the lip-deep oil of fried food materials 1, can prevent adhering to of oil, and seasoning matter during with the interpolation seasoning matter after steaming infiltrates the sense of taste that also can improve seasoned behind the food materials 1.Just, for the seasoned of finishing, there is the mouthfeel of suitable hardness in the tender outside in the middle of obtaining.
Also have, consider to use when fried for alleviating fishy smell that food materials 1 have, the oil that will become the main cause of the crust that is present in food materials 1 and the fishy smell between the body dissolves, and this oil is flowed out outside food materials.
Claims (3)
1. the processing method of a seasoned, it is with as after any the food materials cutting among eel, saury, sardine, profit order Sardine, Gnathophis, the loach, the processing method with the seasoned of described food materials barbecue is characterized in that,
After wrapping coating for described food materials, described food materials with fried, are steamed the described food materials with fried mistake then, on described food materials, add seasoning matter afterwards, and then described food materials are roasted.
2. the processing method of a seasoned, it is with as after any the food materials cutting among eel, saury, sardine, profit order Sardine, Gnathophis, the loach, the processing method with the seasoned of described food materials barbecue is characterized in that, comprising:
After wrapping coating for described food materials, with described food materials with fried fried operation;
After this fried operation, what will steam with the described food materials of fried mistake steams operation;
After this steams operation, on described food materials, add the interpolation seasoning matter operation of seasoning matter; And
After this adds seasoning matter operation, the barbecue operation that described food materials are roasted.
3. the processing method of seasoned according to claim 2 is characterized in that,
The temperature of the oil in the fried operation is about 170 ℃~about 190 ℃, and the fried time of the usefulness in the fried operation is about 80 seconds~about 100 seconds.
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CN200810130018A CN101632464B (en) | 2008-07-24 | 2008-07-24 | Method for processing grilled fish fillets |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102488244A (en) * | 2011-12-15 | 2012-06-13 | 浙江富丹旅游食品有限公司 | Instant ray processing method |
CN103766974A (en) * | 2014-02-21 | 2014-05-07 | 宁德市富发水产有限公司 | Processing method for specially-flavored pseudosciaena crocea fillets |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103271379B (en) * | 2013-05-21 | 2014-06-25 | 四川大学 | Preparation method of convenient and instant flavory grilled fish |
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GB1508781A (en) * | 1974-04-11 | 1978-04-26 | Unilever Ltd | Food manufacture |
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2008
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102488244A (en) * | 2011-12-15 | 2012-06-13 | 浙江富丹旅游食品有限公司 | Instant ray processing method |
CN103766974A (en) * | 2014-02-21 | 2014-05-07 | 宁德市富发水产有限公司 | Processing method for specially-flavored pseudosciaena crocea fillets |
CN103766974B (en) * | 2014-02-21 | 2015-09-02 | 宁德市富发水产有限公司 | A kind of large yellow croaker slice processing method of flavour |
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