CN102038224B

CN102038224B - Food of Thai fried fish and producing method thereof

Info

Publication number: CN102038224B
Application number: CN2010106048237A
Authority: CN
Inventors: 辛丘岩; 朱蓓薇
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-12-24
Filing date: 2010-12-24
Publication date: 2013-05-08
Anticipated expiration: 2030-12-24
Also published as: CN102038224A

Abstract

The invention discloses a food of Thai fried fish and a producing method thereof. The main ingredient, the auxiliary ingredient or the condiments are independently packaged and then the packages are put in the outer package, wherein the main ingredient is 50-800g of fish flesh; the auxiliary ingredient is 10-200ml of lemongrass oil; the condiments include lemon juice, white peppers and salt, totally 5-200ml; and the outer package also comprises a dip package containing tomato sauce, onion powder, lemongrass oil, garlic granules, green pepper granules, red pepper granules and lemon juice, totally 10-200ml. The invention has the following beneficial effects: by adopting the cooking technology which is complicated and not easy to grasp, of the traditional dish-Thai fried fish, the semi-finished products are produced through processing the main ingredient, the auxiliary ingredients and the condiments in the factories, and after the semi-finished products are purchased, a dish integrating color, aroma, taste, shape, originality and nutrition can be obtained by only simply cooking the semi-finished products; and the dish is more convenient and simpler to produce without special technique, thus realizing standard, industrial and mass production of partial Chinese food.

Description

Safe formula fried fish food and preparation method thereof

Technical field

The present invention relates to a kind of aquatic products and processing technology thereof, specifically a kind of safe formula fried fish food and preparation method thereof.

Background technology

Along with the development of society and the raising of people's living standard, the consumer who especially lives in big and medium-sized cities is also changing to the consumption pattern of food, and " nutrition, safety, delicious food, convenience " will be the main flow of the market demand.

The principal item of Common Fish commodity and characteristics in the market:

The one, the live fish product.Fish life birth product are transported, the restriction of cultivating condition and cost, thereby popularity rate is not high.

The 2nd, chilled fishery-ies product.The shelf-life of chilled fish is generally in 5 days, so sales range is restricted.

The 3rd, frozen fish (whole piece fish, roughing whole piece fish, belt leather fillet, peeling fillet, fish gruel etc.) goods; The frozen fish product is most through roughing, obtains the product of various ways; Shelf-life is generally at 12 months.

The product of above-mentioned " three kinds " fish can be referred to as the raw material of fish dish; Will be equipped with necessary " auxiliary material " and " flavoring " after the consumer buys, and can cook and eat through processing, whether this just exists the consumer " can cook " and the problem of " whether cooking if having time ".Relatively any food materials if the consumer " eats bad ", will have a strong impact on and repeat to buy.

Summary of the invention

The purpose of this invention is to provide a kind of take fish as primary raw material, the culinary art requirement of and characteristic vegetable representative according to fish, adopt modern food processing technology, major ingredient, auxiliary material and flavoring with the fish vegetable, be processed into respectively semi-finished product in factory, and after packing respectively, " dish food " that recombinant is packaged into.

Technical scheme of the present invention is achieved in that safe formula fried fish food, the major ingredient flesh of fish, batching dish class or condiment are separately packaged, put into again outer packaging, described major ingredient is flesh of fish 50-800g, and preparing burden is lemongrass oil 10-200ml, and described flavoring is lime juice, white pepper and salt, be total to 5-200ml, dip in addition the material bag in described packing, dip in and contain catsup, onion powder, lemongrass oil, garlic pearls, green pepper grain, hot red pepper grain and lime juice in material, altogether 10-200ml.

Described fish is Tilapia mossambica, hairtail, Spanish mackerel, cod, grouper, carp, snakeheaded fish, grass carp or eel.

In described batching, the proportioning of composition is: the lemon-grass that adds 1 ~ 30g in every 100ml edible oil.

In described flavoring, the proportioning of composition is: add 1 ~ 10g white pepper and 5 ~ 10g salt in every 100ml lime juice.

Describedly dip in that in material, the proportioning of composition is: add 1 ~ 20g catsup, 1 ~ 10g onion powder, 1 ~ 10ml citronella oil, 1 ~ 10g garlic pearls, 5 ~ 20g green pepper grain, 5 ~ 20g hot red pepper grain in every 100ml lime juice.

The preparation method of safe formula fried fish food, step is as follows:

1. major ingredient bag: fish is scaled, goes internal organ, cuts two side fillet, weighing, the major ingredient bag is made in vacuum packaging;

2. ingredient bags: get edible oil, add 1 ~ 30g lemon-grass in every 100ml edible oil, heating is lemon-grass and is charred shape, makes citronella oil, is down to weighing after room temperature, packs, and makes ingredient bags;

3. flavor pack: get lime juice, add 1 ~ 10g white pepper and 5 ~ 10g salt in every 100ml lime juice, mixing, weighing packs, and makes flavor pack;

4. dip in the material bag: get lime juice, add 1 ~ 20g catsup, 1 ~ 10g onion powder, 1 ~ 10ml citronella oil, 1 ~ 10g garlic pearls, 5 ~ 20g green pepper grain, 5 ~ 20g hot red pepper grain in every 100ml lime juice, weighing packs, and 70-121 ℃ of sterilization made and dipped in the material bag.

5. with major ingredient bag, ingredient bags, flavor pack, dip in material bag and put into together outer packaging.

Described dipping in enters pot after material mixes and boils, and endures after boiling 1 ~ 10 minute, and weighing after being down to room temperature packs rear quick-frozen, makes and dips in the material bag.

Storage procedures is freezing below-18 ℃, the shelf-life is≤and 12 months.Eating method: open bag after the negative catalysis of product nature; Pickled major ingredient 1-30 minute with flavoring; With citronella oil (batching) fry cooked major ingredient; Dip in to eat to dip in and expect to eat.

The invention has the beneficial effects as follows: with traditional dish---" numerous and diverse " of safe formula fried fish and the cooking skill of " bad grasp ", the dish that just can obtain portion " color, shape, meaning, foster " only need be simply cooked in processing by batch production and produce semi-finished product after buying.Make vegetable " convenience " and " simply " more, need not special skill, realized " standardization ", " industrialization " of part Chinese meal, the production of " mass ".

The specific embodiment

Below in conjunction with specific embodiment, the present invention is further explained explanation.

Embodiment 1

1. major ingredient bag: Tilapia mossambica is scaled, goes internal organ, cuts two side fillet, weighing 50g, the major ingredient bag is made in vacuum packaging;

2. ingredient bags: get edible oil 10ml, the ratio in 10% is added lemon-grass, and heating is lemon-grass and is charred shape, makes citronella oil, is down to room temperature, packs, and makes ingredient bags;

3. flavor pack: get lime juice 5ml, add 2% white pepper and 5% salt, mixing packs, and makes flavor pack;

4. dip in the material bag: get lime juice 10ml, add 2% catsup, 2% onion powder, 2% citronella oil, 5% garlic pearls, 5% green pepper grain, 5% hot red pepper grain, pack, 70-121 ℃ of sterilization made and dipped in the material bag.

Embodiment 2

1. major ingredient bag: snakeheaded fish is scaled, goes internal organ, cuts two side fillet, weighing 800g, the major ingredient bag is made in vacuum packaging;

2. ingredient bags: get edible oil 200ml, the ratio in 30% is added lemon-grass, and heating is lemon-grass and is charred shape, makes citronella oil, is down to room temperature, packs, and makes ingredient bags;

3. flavor pack: get lime juice 200ml, add 2% white pepper and 5% salt, mixing packs, and makes flavor pack;

4. dip in the material bag: get lime juice 200ml, add 2% catsup, 2% onion powder, 2% citronella oil, 5% garlic pearls, 5% green pepper grain, 5% hot red pepper grain, enter pot and boil, endured after boiling 5 ~ 10 minutes, and after being down to room temperature, packed, 70-121 ℃ of sterilization made and dipped in the material bag.

Embodiment 3

1. major ingredient bag: grass carp is scaled, goes internal organ, cuts two side fillet, weighing 400g, the major ingredient bag is made in vacuum packaging;

2. ingredient bags: get edible oil 100ml, the ratio in 20% is added lemon-grass, and heating is lemon-grass and is charred shape, makes citronella oil, is down to room temperature, packs, and makes ingredient bags;

3. flavor pack: get lime juice 100ml, add 2% white pepper and 5% salt, mixing packs, and makes flavor pack;

4. dip in the material bag: get lime juice 100ml, add 3% catsup, 5% onion powder, 4% citronella oil, 5% garlic pearls, 5% green pepper grain, 5% hot red pepper grain, enter pot and boil, endured after boiling 5 ~ 10 minutes, and after being down to room temperature, packed, 70-121 ℃ of sterilization made and dipped in the material bag.

Claims

1. safe formula fried fish food, the major ingredient flesh of fish, batching dish class or condiment are separately packaged, put into outer packaging again, it is characterized in that, described major ingredient is flesh of fish 50-800g, batching is lemongrass oil 10-200ml, described flavoring is lime juice, white pepper and salt, and 5-200ml, dip in the material bag in addition in described packing altogether, dip in and contain catsup, onion powder, lemongrass oil, garlic pearls, green pepper grain, hot red pepper grain and lime juice in material, altogether 10-200ml.

2, safe formula fried fish food according to claim 1, is characterized in that, described fish is Tilapia mossambica, hairtail, Spanish mackerel, cod, grouper, carp, snakeheaded fish, grass carp or eel.

3, safe formula fried fish food according to claim 2, is characterized in that, in described batching, the proportioning of composition is: the lemon-grass that adds 1 ~ 30g in every 100ml edible oil.

4, safe formula fried fish food according to claim 3, is characterized in that, in described flavoring, the proportioning of composition is: add 1 ~ 10g white pepper and 5 ~ 10g salt in every 100ml lime juice.

5, safe formula fried fish food according to claim 4, it is characterized in that, describedly dip in that in material, the proportioning of composition is: add 1 ~ 20g catsup, 1 ~ 10g onion powder, 1 ~ 10ml citronella oil, 1 ~ 10g garlic pearls, 5 ~ 20g green pepper grain, 5 ~ 20g hot red pepper grain in every 100ml lime juice.

6, the preparation method of safe formula fried fish food as claimed in claim 5, is characterized in that, step is as follows:

2. ingredient bags: get edible oil, add lemon-grass in ratio claimed in claim 5, heating is lemon-grass and is charred shape, makes citronella oil, is down to weighing after room temperature, packs, and makes ingredient bags;

3. flavor pack: get lime juice, add white pepper and salt in ratio claimed in claim 5, mixing, weighing packs, and makes flavor pack;

4. dip in the material bag: get lime juice, add catsup, onion powder, citronella oil, garlic pearls, green pepper grain, hot red pepper grain in ratio claimed in claim 5, weighing packs, and 70-121 ℃ of sterilization made and dipped in the material bag;

7, the preparation method of safe formula fried fish food as claimed in claim 5, is characterized in that,

4. dip in the material bag: get lime juice, add catsup, onion powder, citronella oil, garlic pearls, green pepper grain, hot red pepper grain in ratio claimed in claim 5, enter pot after mixing and boil, endured after boiling 1 ~ 10 minute, weighing after being down to room temperature packs rear quick-frozen, makes and dips in the material bag;