CN102188020B - Preparation method of ready-to-eat fish - Google Patents

Preparation method of ready-to-eat fish Download PDF

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Publication number
CN102188020B
CN102188020B CN2011101731570A CN201110173157A CN102188020B CN 102188020 B CN102188020 B CN 102188020B CN 2011101731570 A CN2011101731570 A CN 2011101731570A CN 201110173157 A CN201110173157 A CN 201110173157A CN 102188020 B CN102188020 B CN 102188020B
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China
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fish
temperature
minute
tartar sauce
gram
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CN2011101731570A
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Chinese (zh)
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CN102188020A (en
Inventor
顾瑞霞
陈正荣
胡榴榴
徐寅
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扬州大学
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Abstract

The invention relates to a new processing method of ready-to-eat fish. The method is characterized by comprising the following steps: removing scales, gills, fishtail and viscera from small freshwater crucian carp with the weight less than 100g, cleaning with clear water and draining water off; adding 0.5%-1.0% yellow rice wine to 7%-9% saline water to obtain marinade; curing the cleaned fish in the marinade at the temperature of 6-10 DEG C for 50-70 minutes, and draining water off; drying the cured fish in an oven at variable temperature of 40-70 DEG C for 40-60 minutes; frying the dried fish at the temperature of 160-200 DEG C for 1-3 minutes; centrifugally removing part of residual oil at the speed of 1000-1500rpm (revolutions per minute); soaking the fried fish in sterilized sauce at room temperature for 6-10 hours; drying the soaked fish in the oven at variable temperature of 50-80 DEG C for 80-120 minutes; and finally carrying out vacuum packaging after the dried fish is cooled, thus obtaining the finished product of the ready-to-eat fish.

Description

A kind of is the preparation method of ichthyophagy
Technical field
The invention belongs to field of food, refer to especially a kind of instant, the leisure fish processing method.
Background technology
China is the highest country of output of aquatic products in the world, and along with improving constantly of fresh-water fishes output in recent years, the processing and utilization of fresh-water fishes also becomes focal issue.The nutritive value of fresh-water fishes is very abundant, is the important sources of good protein, contains in addition the mineral matter such as amino acid, unrighted acid, vitamin A, vitamin D and calcium, phosphorus, potassium, iron, iodine, selenium of needed by human.Analysis result by fresh-water fishes and the various compositions of fish muscle sees, difference of them is also not obvious, and from domestic market, supply exceed demand for the marketing fresh of fresh-water fishes, makes a low multiple use the processing technology imperfection, this present situation is restricting the development of whole industry, thereby affects the development of aquaculture.Therefore, the processing and utilization of research fresh-water fishes is extremely urgent.
Crucian occupies very consequence in freshwater aquiculture, now be one of four large culturing economic fresh-water fishes, has very high nutritive value.Because crucian, little whitefish individuality are less, fishbone is many and fine and closely woven, edible inconvenient, and is fit to for a long time technology and the technique of the processing such as crucian, therefore still mainly is that to eat raw be main at present, and the corresponding converted products kind of list marketing seldom.Want to obtain preferably economic benefit, except further increasing technology content, reduce the aquaculture cost, the more important thing is the measure of deep processings such as will seeking to carry out crucian and comprehensive utilization, keep the sustainable development reserve strength of crucian cultivation industry.
Su ?crucian be the township of Chinese cooking---traditional famous dish Su in Yangzhou ?the important feature of crucian be fried loose to fish-bone, edible, and added vinegar during stew in soy sauce, under the sour environment, the calcareous easier stripping in the fish-bone, so this dish has high effect of supplemented calcium, yet this series products is the dining table vegetable, can not form industrialization product.
Summary of the invention
In order to solve the deficiencies in the prior art, the invention provides a kind of is the processing method of ichthyophagy.
Of the present invention is the processing method of ichthyophagy, that the fresh small fish that will choose scales, the gill, behind tail and the internal organ, drain moisture content after clean with clear water, then use 7%-9%(w/w) salt solution add 0.5%-1.0%(w/w) yellow rice wine above-mentioned clean fish is pickled 50-70 minute after, alternating temperature is dry 40-60 minute in 40-70 ℃ of baking oven, with the 160-200 ℃ of fried 1-3 of oil temperature minute, at the centrifugal part Residual oil that removes of 1000-1500rpm, at ambient temperature fish fry was soaked in the tartar sauce of sterilization 6-10 hour, then dry 80-120 minute of alternating temperature in 50-80 ℃ of baking oven, cooling final vacuum packing is finished product.
In the such scheme, the mixed proportion of salt solution and fish is 1: 3-1: 4(w/w), pickling temperature is 6-10 ℃.
The proportioning of described tartar sauce is: tomato juice 1000-1500 gram, green onion 4-5 gram, ginger 8-10 gram, sucrose 60-80 gram.
Described tartar sauce is through after the sterilization, and fish: the ratio of tartar sauce is 1: 3-1: 3.5 (w/w), described room temperature is recommended 10-20 ℃.
Zai Su of the present invention ?on the traditional handicraft Research foundation of crucian, improved, make it suitability for industrialized production, reach instant bagged, instant both can be used as the feast cold dish, also can be used as appetizing pickles and the tourism and leisure food of the daily life of a family.
The specific embodiment
The present invention is further described below in conjunction with drawings and Examples.
The inventive method flow process such as Fig. 1:
1, the preliminary treatment of raw material fish
Choosing the raw material fish is the fresh and alive fresh water small crucian of wild or pollution-free breeding, little whitefish etc., and its wall scroll weight is scaled, the gill, tail and internal organ below 100g, after cleaning with clear water, placing about half an hour under the 10-20 ℃ of temperature, drains moisture content.
2, pickle the preparation of thick gravy
Take by weighing table salt and be dissolved into 7%-9%(w/w with warm water) salt solution, adopt 90-95 ℃/15s sterilization after, be cooled to 10-20 ℃, add 0.5%-1.0%(w/w) yellow rice wine (alcohol content is 10%-20%).
3, pickle
With the fish cleaning, drain in fish: pickle thick gravy 1: 3-1: ratio 4(w/w) was pickled 50-70 minute under 6-10 ℃ of temperature, take out, under 10-20 ℃ of temperature, drain 20-40 minute, the mean concentration of salt approximately reaches 1.0%-1.8% in oppressing this moment, nitrite concentration is less than 3mg/kg, and total number of bacteria is less than 10 3CFU/g.
4, predrying
To pickle the fish that drains, put into 40-70 ℃ dry 40-60 minute of baking oven alternating temperature, in the dry run per 10 minutes intensification 5-10 ℃, through after predrying, the moisture of fish body is greatly about 20%-40%(w/w).
5, fried
Pre-dried fish is put into oil temperature 160-200 ℃ frying device or the fried 1-3 of continous way deep-frying device minute, reach sterilization, make the fish albuminous degeneration, remove moisture and make the loose purpose of fish body.
6, de-oiling
Fish after fried is put into centrifuge, adopted 1000-1500rpm centrifugal 1-2 minute, remove the part Residual oil.
7, the making of tartar sauce
Get tomato 1000-1500 gram, green onion 4-5 gram, ginger 8-10 gram is after preliminary treatment and cleaning, pulverize, add sucrose 60-80 gram, after filtering through the 60-80 eye mesh screen, with colloid mill micronization processes 2 times, then adopt 70-75 ℃/15min sterilization, and be cooled to 10-20 ℃ for subsequent use.
8, dipping seasoning
With fish and tartar sauce in 1: 3-1: 3.5 ratio, dipping is 6-10 hour under 10-20 ℃ of temperature, and the fish body is fully contacted with tartar sauce, and absorbs fully, oppresses good local flavor thereby give.
9, oven dry
The fish of dipping is put on the screen cloth, put into baking oven, adopt 50-80 ℃ heated-air drying 80-120 minute, made wind-warm syndrome improve 3-5 ℃ in per 10 minutes in the dry run, behind dry the end, the moisture of fish is approximately about 8%.
10, vacuum packaging
After the fish cooling with oven dry, by adopting vacuum packaging in food pack, product meets the concerned countries standard, and the soft or hard appropriateness is loose good to eat.
The preparation of embodiment 1. instant crucians
Utilize weight at the small crucian of 100 following g, scale, the gill, clean with clear water behind tail and the internal organ, drain moisture content, the yellow rice wine of the salt solution adding 0.5% with 8% was pickled above-mentioned clean fish 50 minutes under 10 ℃, then drain moisture content, alternating temperature is dry 50 minutes in 60 ℃ of baking ovens, with fried 2 minutes of 180 ℃ of oil temperatures, removed the part Residual oil in centrifugal 1 minute at 1500rpm, (proportioning of tartar sauce is: tomato juice 1500 grams at ambient temperature fish fry to be soaked 10 hours in the tartar sauce of sterilization, green onion 4 grams, ginger 9 grams, sucrose 70 grams, through using after the sterilization in 75 ℃/15 minutes), then alternating temperature is after dry 80-120 minute in 60 ℃ of baking ovens, and vacuum packaging is finished product.
Embodiment 2.
Utilize the little whitefish of weight below 100g, drain moisture content after truncating, cleaning with clear water behind the internal organ, the yellow rice wine of the salt solution adding 0.7% with 7% was pickled above-mentioned clean fish 40 minutes under 10 ℃, then drain moisture content, alternating temperature is dry 50 minutes in 60 ℃ of baking ovens, with fried 2 minutes of 180 ℃ of oil temperatures, removed the part Residual oil in centrifugal 1 minute at 1500rpm, at ambient temperature fish fry is soaked 10 hours (proportioning of tartar sauce is: tomato juice 1200 grams, green onion 4 grams, ginger 8 grams, sucrose 60 restrain, through using after the sterilization in 75 ℃/15 minutes) in the tartar sauce of sterilization.Then alternating temperature is after dry 80-120 minute in 60 ℃ of baking ovens, and vacuum packaging is finished product.

Claims (4)

1. one kind is the processing method of ichthyophagy, comprise that the fresh small fish that will choose scales, the gill, behind tail and the internal organ, drain moisture content after clean with clear water, it is characterized in that using 7%-9%(w/w) salt solution add 0.5%-1.0%(w/w) yellow rice wine above-mentioned clean fish is pickled 50-70 minute after, alternating temperature is dry 40-60 minute in 40-70 ℃ of baking oven, with the 160-200 ℃ of fried 1-3 of oil temperature minute, at the centrifugal part Residual oil that removes of 1000-1500rpm, at ambient temperature fish fry was soaked in the tartar sauce of sterilization 6-10 hour, then dry 80-120 minute of alternating temperature in 50-80 ℃ of baking oven, cooling final vacuum packing is finished product.
2. described according to claim 1 is the processing method of ichthyophagy, and the mixed proportion that it is characterized in that described salt solution and fish is 1: 3-1: 4(w/w), pickling temperature is 6-10 ℃.
3. described according to claim 1 is the processing method of ichthyophagy, it is characterized in that the proportioning of tartar sauce is: tomato juice 1000-1500 gram, green onion 4-5 gram, ginger 8-10 gram, sucrose 60-80 gram.
4. processing method according to claim 1 is characterized in that tartar sauce through after the sterilization, and fish: the ratio of tartar sauce is 1: 3-1: 3.5 (w/w), soaked fish fry 6-10 hour under 10-20 ℃ of condition in tartar sauce.
CN2011101731570A 2011-06-24 2011-06-24 Preparation method of ready-to-eat fish CN102188020B (en)

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CN102919894B (en) * 2012-11-09 2013-10-30 江南大学 Processing method of instant sweet and sour fish capable of being preserved at normal temperature
CN103315329B (en) * 2013-06-07 2014-07-02 江苏中洋集团股份有限公司 Preparation method of instant mullet
CN104643139A (en) * 2014-06-24 2015-05-27 谭晓云 Making method of instant small fish
CN104161276A (en) * 2014-08-28 2014-11-26 宁德市吉星农业开发有限公司 Processing method of instant boleophthalmus boddaerti
CN104522742A (en) * 2014-12-20 2015-04-22 株洲市好棒美食品有限公司 Drying method and application of instant silver carp
CN104824683A (en) * 2015-04-15 2015-08-12 武汉为一知识产权开发有限公司 Method for producing marinated products by removing meat fat
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CN104997068A (en) * 2015-07-01 2015-10-28 杨胜 Ready-to-eat juice-soaking pulled fish and processing method thereof
CN105105213A (en) * 2015-09-23 2015-12-02 天津农学院 Instant spicy fish and method for making same
CN105192754A (en) * 2015-10-13 2015-12-30 闽南师范大学 Instant whitebait and preparation method thereof
CN105146589A (en) * 2015-10-13 2015-12-16 刘亚林 Processing method of tomato fish
CN106036561B (en) * 2016-06-03 2019-09-10 江苏省农业科学院 A kind of biological processing method improving fresh-water fishes
CN106616526A (en) * 2016-10-19 2017-05-10 西华大学 Processing method of ready-to-eat salmon
CN106666489B (en) * 2016-12-09 2021-04-09 广东美味鲜调味食品有限公司 Fish roe sauce and preparation method thereof

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