CN101836745B - Instant leisure grilled snakehead fish fillet and preparation method thereof - Google Patents
Instant leisure grilled snakehead fish fillet and preparation method thereof Download PDFInfo
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- CN101836745B CN101836745B CN2010101926911A CN201010192691A CN101836745B CN 101836745 B CN101836745 B CN 101836745B CN 2010101926911 A CN2010101926911 A CN 2010101926911A CN 201010192691 A CN201010192691 A CN 201010192691A CN 101836745 B CN101836745 B CN 101836745B
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Abstract
The invention discloses an instant leisure grilled snakehead fish fillet and a preparation method thereof, belonging to the processing field of aquatic products. The preparation method mainly comprises the following steps: impregnating a snakehead fish fillet which is rinsed clean with seasonings, then drying with hot air for 3-5h at the temperature of 38-41 DEG C, drying for 5-7h at the temperature of 45-50 DEG C, and further carrying out rotary baking for 3-6min at the temperature of 200-240 DEG C; and rolling into the fillet, tenderizing and packaging, wherein the seasonings consist of sugar, common salt, monosodium glutamate, yellow rice wine and snakehead fish hydrolysis products. The snakehead fish fillet has the advantages of special flavor of snakehead, delicious taste and uniform color and luster; secondly, the snakehead fish fillet is convenient to carry and eat; in addition, the shelf life is long, which can be more than 8 months; furthermore, the preparation method can lead the drying time and the baking time to be shorter, significantly reduce the energy consumption, save the energy consumption by more than 15% in comparison with the ordinary production method and realize low cost.
Description
Technical field
The invention belongs to field of processing of aquatic products, being specifically related to a kind of is the instant leisure grilled snakehead fish fillet of raw material production with snakeheaded fish (snakehead), and its preparation method.
Background technology
Snakeheaded fish is the carnivorous freshwater fish in a kind of rivers that are distributed widely in China various places, lake, Gou Tang, the pond.Its fine and tender taste, spur are few, delicious flavour, and it is high to contain the meat rate, and protein content is high, have the title of " treasure in the fish ", is a kind of comprehensive nutrition, the delicious food of meat flavour.According to doctor's nationality record, snakeheaded fish has that the stasis of blood is invigorated blood circulation, Yang nourishing-strengthening, adductor muscle promote the production of body fluid, timid cold pharmacological action such as take good care of, and one to the nourishing treasure that is regarded as rehabilitation after being ill and old young void person.Contain protein 19.8 grams in the 100 gram snakeheaded fish meat according to surveying and determination; Fat 1.4 grams; Ash content 1.2 grams, total amino acid content is 82.30% in the muscle dry, the delicate flavour amino acid content accounts for 47% of total amino acid content; Wherein essential amino acid accounts for more than 40%, and the content of essential fatty acid accounts for about 16% of fatty acid total amount.Snakeheaded fish essential amino acid ratio is higher than grass carp, silver carp, bighead, carp, crucian, megalobrama amblycephala, mandarin fish etc.
Along with growth in the living standard, the consumer is increasing to the demand of aquatic products, and is also increasingly high to the requirement of its quality.But aquatic products are made trouble, and especially modern's work, rhythm of life are fast, not freely make fish food with energy, and through the aquatic food of the convenience of intensive processing, instant, being rich in nutrition health care, can satisfy the demands of consumers.
Patent CN89104951.7, CN91107924.6, CN99117236.1, CN200510128998.4, CN200810037281.2 etc. disclose the preparation method of several kinds of fillet, but relevant grilled snakehead fish fillet and preparation method do not appear in the newspapers as yet.
Summary of the invention
The object of the present invention is to provide a kind of instant leisure grilled snakehead fish fillet.This seasoned is of high nutritive value, flavour is delicious, look is selected evenly, the meat yellow-white, the distinctive fragrance of snakeheaded fish fillet is arranged, and long shelf-life, and the shelf-life can reach more than 8 months.
Another purpose of the present invention is to provide the preparation method of above-mentioned instant leisure grilled snakehead fish fillet.
For realizing above-mentioned purpose, technical scheme of the present invention is:
Instant leisure grilled snakehead fish fillet prepares according to following method:
(1) is that the snakeheaded fish of 1200～1600 grams was stored up 36～72 hours with individual weight, cuts from the head and kill, bloodletting, go internal organ, cleaning, remove the peel, bone in flakes; With fillet rinsing 40～60 minutes in 12～15 ℃ circulating water;
(2) flavoring: the fillet that rinsing is clean pull draining, weighing out from tank; In proportion flavoring is poured in the container that fills fillet, and stirred, static then dipping 60～90 minutes; Whenever turned once, make flavoring be penetrated into flesh of fish internal layer at a distance from 20 minutes; The composition of described flavoring and ratio thereof are per 1 kilogram and drain fillet sugaring 30～50 grams, salt 12～20 grams, monosodium glutamate 3～9 grams, yellow rice wine 10～20 grams, snakeheaded fish flesh of fish enzymolysis product 2～6 grams;
(3) oven dry and baking: the snakeheaded fish sheet behind the seasoning dipping is sticked on the screen cloth piecewise, 38～41 ℃ of following hot blast bakings 3～5 hours; Then 45～50 ℃ of down bakings 5～7 hours, again 200～240 ℃ of following rotatable cookings 3～6 minutes; The rolling sheet rolls pine, packing gets final product.
The snakeheaded fish time of storing up described in the above-mentioned grilled snakehead fish fillet step (1) is preferably 48 hours.
Flavoring described in the above-mentioned grilled snakehead fish fillet step (2) is preferably per 1 kilogram and drains fillet sugaring 45 grams, salt 17 grams, monosodium glutamate 5 grams, yellow rice wine 15 grams, snakeheaded fish flesh of fish enzymolysis product 4 grams.
Oven dry described in the above-mentioned grilled snakehead fish fillet step (3) and baking are preferably 39 ℃ of following hot blasts bakings 3.5 hours, then 48 ℃ of bakings 6 hours down, again 220 ℃ of following rotatable cookings 3.5 minutes.
Described snakeheaded fish flesh of fish enzymolysis product; Prepare according to following method: with the snakeheaded fish flesh of fish is raw material; Add 2.5 kg water, add 3.5 gram compound proteases according to per 1 kilogram of snakeheaded fish meat, carry out enzyme digestion reaction 0.5h under 7.0 conditions at 50 ℃, pH then, again 90 ℃ of insulations 5 minutes down; Through concentrated, dry, obtain snakeheaded fish flesh of fish enzymolysis product again; Wherein said compound protease is made up of papain and flavor protease, and the ratio between papain and the flavor protease is 1: 1.
The compound method of described flavoring is proportionally mixed sugar, salt, monosodium glutamate, yellow rice wine, snakeheaded fish flesh of fish enzymolysis product, and stirring gets final product.
The preparation method of above-mentioned instant leisure grilled snakehead fish fillet, carry out according to following steps:
(1) is that the snakeheaded fish of 1200-1600 gram was stored up 36～72 hours with individual weight, cuts from the head and kill, bloodletting, go internal organ, cleaning, remove the peel, bone in flakes; With fillet rinsing 40～60 minutes in 12～15 ℃ circulating water;
(2) flavoring: the fillet that rinsing is clean pull draining, weighing out from tank; In proportion flavoring is poured in the container that fills fillet, and stirred, static then dipping 60～90 minutes; Whenever turned once, make flavoring be penetrated into flesh of fish internal layer at a distance from 20 minutes; The composition of described flavoring and ratio thereof are per 1 kilogram and drain fillet sugaring 30～50 grams, salt 12～20 grams, monosodium glutamate 3～9 grams, yellow rice wine 10～20 grams, snakeheaded fish flesh of fish enzymolysis product 2～6 grams;
(3) oven dry and baking: the snakeheaded fish sheet behind the seasoning dipping is sticked on the screen cloth piecewise, earlier 38～41 ℃ of following hot blast bakings 3～5 hours; Dried by the fire 5-7 hour down at 45～50 ℃ then, toasted 3～6 minutes down at 200～240 ℃, the rolling sheet rolls pine, packing gets final product.
The snakeheaded fish time of storing up described in above-mentioned preparation method's sheet step (1) is preferably 48 hours.
Flavoring described in above-mentioned preparation method's sheet step (2) is preferably per 1 kilogram and drains fillet sugaring 45 grams, salt 17 grams, monosodium glutamate 5 grams, yellow rice wine 15 grams, snakeheaded fish flesh of fish enzymolysis product 4 grams.
Oven dry described in above-mentioned preparation method's sheet step (3) and baking are preferably 39 ℃ of hot blasts baking 3.5 hours, then 48 ℃ of bakings 6 hours down, again 220 ℃ of rotatable cookings 3.5 minutes.
Described papain and flavor protease all can be bought on market, can Jie Woli biological products Co., Ltd buy in the Nanning like papain, and flavor protease can be bought in Denmark Novozymes company.
Compared with prior art, advantage of the present invention is: (1) grilled snakehead fish fillet of the present invention adopts live fish directly to process, and in batching, has added snakeheaded fish meat enzymolysis product, so seasoned of the present invention has the distinctive fragrance of snakeheaded fish, flavour is delicious, color and luster is even; (2) grilled snakehead fish fillet of the present invention is of high nutritive value, and protein content is high, and necessary amino acid content is high; (3) the present invention is easy for carrying and eating; (4) long shelf-life of the present invention, the shelf-life is more than 8 months; (5) seasoned of the present invention does not contain any chemical preservative, to people's safety; (6) preparation method of the present invention, oven dry and stoving time are shorter, when improving product quality, have obviously reduced energy consumption, can save energy consumption more than 15% than common production method.
The specific embodiment
Preferred embodiment below in conjunction with grilled snakehead fish fillet production specifies the present invention.
The preparation of embodiment 1 snakeheaded fish flesh of fish enzymolysis product
With the snakeheaded fish flesh of fish is raw material; Per 1 kilogram of flesh of fish adds 2.5 kg water, (papain: Nanning Jie Woli biological products Co., Ltd produces to add 3.5 gram compound proteases (papain mixes with flavor protease at 1: 1); Flavor protease: Denmark Novozymes company produces) carry out enzyme digestion reaction 0.5h under 7.0 conditions at 50 ℃, pH then, again 90 ℃ of insulations 5 minutes down; Through concentrated, dry, obtain snakeheaded fish flesh of fish enzymolysis product.
The preparation of embodiment 2 instant leisure grilled snakehead fish fillets
Carry out according to following method:
(1) selecting individual weight for use is 10 kilograms of the fresh and alive snakeheaded fish of 1200-1600 gram; Snakeheaded fish was stored up 48 hours; Cut from the head kill, bloodletting, go internal organ, cleaning, remove the peel, bone, in flakes, rinsing 60 minutes in 12 ℃ circulating water; Pull draining (with fillet pendulum in the screen tray of mesh is arranged, control is done till do not drip) out.
(2) flavoring: with the fillet behind the draining, weighing, in proportion flavoring is poured in the container that fills fillet, and stirred, flooded then 60 minutes, whenever turned once, make flavoring oppressed internal layer and absorb at a distance from 20 minutes; The constituent of said flavoring is per 1 kilogram of snakeheaded fish flesh of fish enzymolysis product 4 gram that drain fillet sugaring 45 grams, salt 17 grams, monosodium glutamate 5 grams, yellow rice wine 15 grams, embodiment 1 preparation.
(3) oven dry and baking: the snakeheaded fish sheet behind the seasoning dipping is sticked on the screen cloth piecewise, 39 ℃ of following hot blast bakings 3 hours; Under 48 ℃, dried by the fire 6 hours then, rotatable cooking 3.5 minutes in 220 ℃ IR oven rolls while hot and draws pine to roll over sheet, weigh, pack again again.Obtain 1.55 kilograms of seasoneds.
The computational methods of the yield of grilled snakehead fish fillet (down together) are: seasoned quality/live fish quality * 100%
Grilled snakehead fish fillet determination of moisture: adopt GB/T14769-1993 standard test (down together).
The yield of gained grilled snakehead fish fillet is 15.5% as a result, and product moisture content is 20.0%, and the seasoned flavour is delicious, look is selected evenly, the meat yellow-white, have the distinctive fragrance of snakeheaded fish fillet.
The shelf-life of grilled snakehead fish fillet is measured: preservation is after 8 months under the room temperature, and product quality indicator meets seasoned standard: SC/T3302-2000 (down together), and the result: the shelf-life is more than 8 months.
The preparation of embodiment 3 instant leisure grilled snakehead fish fillets
Carry out according to following method:
(1) selecting individual weight for use is 20 kilograms of the fresh and alive snakeheaded fish of 1200-1600 gram; Snakeheaded fish was stored up 36 hours; Cut from the head and kill, bloodletting, go internal organ, cleaning, remove the peel, bone, in flakes; Rinsing is 60 minutes in 15 ℃ of mobile water, draining (will oppress pendulum in the screen tray of mesh is arranged, control is done till do not drip);
(2) flavoring: with the fillet behind the draining, weighing, in proportion flavoring is poured in the container that fills fillet, and stirred, flooded then 80 minutes, whenever turned once, make flavoring oppressed internal layer and absorb at a distance from 20 minutes; The composition of described flavoring is per 1 kilogram of snakeheaded fish flesh of fish enzymolysis product 3 gram that drain fillet sugaring 50 grams, salt 20 grams, monosodium glutamate 9 grams, yellow rice wine 12 grams, embodiment 1 preparation.
(3) oven dry and baking: the snakeheaded fish sheet behind the seasoning dipping is sticked on the screen cloth piecewise, 40 ℃ of following hot blast bakings 3 hours; Under 50 ℃, dried by the fire 5 hours then, rotatable cooking 3 minutes in 240 ℃ IR oven rolls while hot and draws pine to roll over sheet, weigh, pack again again.Obtain 3.1 kilograms of seasoneds.
The yield of grilled snakehead fish fillet is 15.2% as a result; Product moisture content is 19.5%; The seasoned flavour is delicious, look is selected evenly, the meat yellow-white, have the distinctive fragrance of snakeheaded fish fillet; Shelf-life is more than 8 months.
The preparation of embodiment 4 instant leisure grilled snakehead fish fillets
Carry out according to following method:
(1) selects 50 kilograms of fresh and alive snakeheaded fish for use; Snakeheaded fish was stored up 72 hours, cut from the head and killed, bloodletting, goes internal organ, cleaning, removes the peel, bones, in flakes, and rinsing is 60 minutes in 14 ℃ circulating water; Draining (will oppress pendulum in the screen tray of mesh is arranged, control is done till do not drip);
(2) flavoring: with the fillet behind the draining, weighing, in proportion flavoring is poured in the container that fills fillet, and stirred, flooded then 60 minutes, and whenever turned once, make flavoring oppressed internal layer and absorb at a distance from 20 minutes; The composition of described flavoring is per 1 kilogram of snakeheaded fish flesh of fish enzymolysis product 5 gram that drain fillet sugaring 35 grams, salt 15 grams, monosodium glutamate 6 grams, yellow rice wine 10 grams, embodiment 1 preparation.
(3) oven dry and baking: the snakeheaded fish sheet behind the seasoning dipping is sticked on the screen cloth piecewise, earlier 38 ℃ of following hot blast bakings 4 hours; Under 46 ℃, dried by the fire 7 hours then, rotatable cooking 4.5 minutes in 210 ℃ IR oven rolls while hot and draws pine to roll over sheet, weigh, pack again again.Obtain 7.8 kilograms of seasoneds.
The yield of grilled snakehead fish fillet is 15.6% as a result; Its moisture is 20.5%, and the seasoned flavour is delicious, look is selected evenly, the meat yellow-white, have the distinctive fragrance of snakeheaded fish fillet; Shelf-life is more than 8 months.
Claims (8)
1. instant leisure grilled snakehead fish fillet, according to following method preparation:
(1) is that the snakeheaded fish of 1200-1600 gram was stored up 36～72 hours with individual weight, cuts from the head and kill, bloodletting, go internal organ, cleaning, remove the peel, bone in flakes; With fillet rinsing 40～60 minutes in 12～15 ℃ circulating water;
(2) flavoring: the fillet that rinsing is clean pull draining, weighing out from tank; In proportion flavoring is poured in the container that fills fillet, and stirred, static then dipping 60～90 minutes; Whenever turned once, make flavoring be penetrated into flesh of fish internal layer at a distance from 20 minutes; The composition of described flavoring and ratio thereof are per 1 kilogram and drain fillet sugaring 30～50 grams, salt 12～20 grams, monosodium glutamate 3～9 grams, yellow rice wine 10～20 grams, snakeheaded fish flesh of fish enzymolysis product 2～6 grams;
(3) oven dry and baking: the snakeheaded fish sheet behind the seasoning dipping is sticked on the screen cloth piecewise, 38～41 ℃ of following hot blast bakings 3～5 hours; Then 45～50 ℃ of down bakings 5-7 hour, again 200～240 ℃ of following rotatable cookings 3～6 minutes; The rolling sheet rolls pine, packing gets final product.
2. according to the described grilled snakehead fish fillet of claim 1, the composition and the ratio thereof that it is characterized in that the flavoring described in its step (2) are per 1 kilogram and drain fillet sugaring 45 grams, salt 17 grams, monosodium glutamate 5 grams, yellow rice wine 15 grams, snakeheaded fish flesh of fish enzymolysis product 4 grams.
3. according to claim 1 or 2 described grilled snakehead fish fillets, it is characterized in that oven dry described in its step (3) and baking for 39 ℃ of following hot blasts bakings 3.5 hours, then 48 ℃ of bakings 6 hours, again 220 ℃ of following rotatable cookings 3.5 minutes.
4. according to the described grilled snakehead fish fillet of claim 3; It is characterized in that the snakeheaded fish flesh of fish enzymolysis product described in its step (2), prepare according to following method: with the snakeheaded fish flesh of fish is raw material, adds 2.5 kg water, adds 3.5 gram compound proteases according to per 1 kilogram of snakeheaded fish meat; Carry out enzyme digestion reaction 0.5h under 7.0 conditions at 50 ℃, pH then; Be incubated 5 minutes down at 90 ℃ again,, obtain snakeheaded fish flesh of fish enzymolysis product again through concentrated, dry; Wherein said compound protease is made up of papain and flavor protease, and the ratio between papain and the flavor protease is 1: 1.
5. the preparation method of the described grilled snakehead fish fillet of claim 1, carry out according to following steps:
(1) is that the snakeheaded fish of 1200～1600 grams was stored up 36～72 hours with individual weight, cuts from the head and kill, bloodletting, go internal organ, cleaning, remove the peel, bone in flakes; With fillet rinsing 40～60 minutes in 12～15 ℃ circulating water;
(2) flavoring: the fillet that rinsing is clean pull draining, weighing out from tank; In proportion flavoring is poured in the container that fills fillet, and stirred, static then dipping 60～90 minutes; Whenever turned once, make flavoring be penetrated into flesh of fish internal layer at a distance from 20 minutes; The composition of described flavoring and ratio thereof are per 1 kilogram and drain fillet sugaring 30～50 grams, salt 12～20 grams, monosodium glutamate 3～9 grams, yellow rice wine 10～20 grams, snakeheaded fish flesh of fish enzymolysis product 2～6 grams;
(3) oven dry and baking: the snakeheaded fish sheet behind the seasoning dipping is sticked on the screen cloth piecewise, earlier 38～41 ℃ of following hot blast bakings 3～5 hours; Under 45～50 ℃, dried by the fire 5-7 hour then again, in 200～240 ℃ IR oven, toasted 3～6 minutes, the rolling sheet rolls pine, packing gets final product.
6. according to the described preparation method of claim 5, the composition and the ratio thereof that it is characterized in that the flavoring described in its step (2) are per 1 kilogram and drain fillet sugaring 45 grams, salt 17 grams, monosodium glutamate 5 grams, yellow rice wine 15 grams, snakeheaded fish flesh of fish enzymolysis product 4 grams.
7. according to claim 5 or 6 described preparation methods, it is characterized in that oven dry described in its step (3) and baking for 39 ℃ of following hot blasts bakings 3.5 hours, then 48 ℃ of bakings 6 hours, again 220 ℃ of following rotatable cookings 3.5 minutes.
8. according to the described preparation method of claim 7; It is characterized in that the snakeheaded fish flesh of fish enzymolysis product described in its step (2), prepare according to following method: with the snakeheaded fish flesh of fish is raw material, adds 2.5 kg water, adds 3.5 gram compound proteases according to per 1 kilogram of snakeheaded fish meat; Carry out enzyme digestion reaction 0.5h under 7.0 conditions at 50 ℃, pH then; Be incubated 5 minutes down at 90 ℃ again,, obtain snakeheaded fish flesh of fish enzymolysis product again through concentrated, dry; Wherein said compound protease is made up of papain and flavor protease, and the ratio between papain and the flavor protease is 1: 1.
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| CN107788426A (en) * | 2017-11-29 | 2018-03-13 | 黄桂月 | A kind of preparation method of dried fish piece |
| CN108902793A (en) * | 2018-08-26 | 2018-11-30 | 卓小玲 | A kind of preparation method of snakehead enzymolysis liquid |
| CN109170644A (en) * | 2018-08-31 | 2019-01-11 | 湖南文理学院 | A method of improving instant processed fish meat products quality |
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