CN102429254B - Instant fish steak product and preparation method thereof - Google Patents
Instant fish steak product and preparation method thereof Download PDFInfo
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- CN102429254B CN102429254B CN2011103315993A CN201110331599A CN102429254B CN 102429254 B CN102429254 B CN 102429254B CN 2011103315993 A CN2011103315993 A CN 2011103315993A CN 201110331599 A CN201110331599 A CN 201110331599A CN 102429254 B CN102429254 B CN 102429254B
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Abstract
The invention discloses a method for preparing an instant fish steak product. The method comprises the following steps of: rinsing fish steak serving as a raw material, removing fishy smell, cleaning by using clear water, and flavoring and wrapping seasoning; frying at the temperature of between 120 and 150 DEG C for 30 to 100 seconds, so that the fish steak is shaped, and steaming the fish steak under the pressure of between 0.1 and 0.15 MPa for 30 to 60 minutes, so that fish bones are softened; frying the fish bones at the temperature of between 140 and 160 DEG C for 60 to 180 seconds, so that the fish bones are tendered; and packaging and sterilizing under vacuum. In the fish bone instant product, the fish bones and protein starch (replacing the flesh of fish) are wrapped and are steamed, softened, fried and tendering under high pressure, nutrient substances are utilized fully, and chemical substances are not added; and thus, the product has both the flesh of the fish and the fish bones, is crisp in mouthfeel and abundant in nutrition. When the method is used, the comprehensive utilization rate of leftovers of fish products is improved, the additional value of the product is increased, and a new direction is opened for the production and processing of fish byproducts.
Description
Technical field
The present invention relates to fish-bone food and manufacture field thereof, especially a kind of instant fish steak product and preparation method thereof.
Background technology
Bright osteotrophy is worth than the various deficiency diseases of high energy control, by food and nutritionist, is described as the 21 century novel foodstuff, has boundless development prospect.Contain all amino acid that form protein in bone, the necessary amino acid of human body is all measured except tryptophan.In addition, the high Ca of calcium phosphorus content in bone: approximate 2: 1 of P ratio is the optimal proportion of absorption of human body calcium phosphorus.Thereby the bone based food more and more is subject to people's welcome all over the world, and the Japanese is referred to as the high-grade nutrient tonic, and the western countries such as the U.S. are referred to as the 21 century functional food.
In the process of fresh fish processing fillet, can produce a large amount of leftover bits and pieces, comprise fish head, steck, fish guts etc., account for more than 54% of fish gross weight, wherein steck accounts for 16% left and right.Protein in the fish-bone bone is mainly collagen, ossein, has and strengthens the cortical cell metabolism and prevent old and feeble effect.Yet these aquatic product leftovers, mainly with underselling as feedstuff, are underutilized at present, have caused the waste of nutriment.Carrying out categorised collection according to the different qualities of leftover bits and pieces, realize classification processing, improve the comprehensive utilization ratio of leftover bits and pieces and increase its added value of product, is the research direction of fish by-product production processing.
Summary of the invention
The technical problem to be solved in the present invention be to provide a kind of nutrition delicious food, do not contain any chemical addition agent, can be for the direct edible instant fish steak product and preparation method thereof of consumer.
Adopt following technical scheme for solving the problems of the technologies described above: the preparation method of instant fish steak product comprises the following steps:
First rinsing raw material steck, then go raw meat to process, clear water carries out seasoning after cleaning, wraps up in material; Then 120～150 ℃ of fried 30～100s typings, then boiling 30～60min makes fish-bone softening under 0.1～0.15MPa, 140～160 ℃ of fried 60～180s embrittlement fish-bones, last vacuum packaging is sterilizing and get final product.
Raw material steck is from Tilapia mossambica, cod, carp, snakeheaded fish or grass carp.
Seasoning condiment used accounts for the 1.5-3% of raw material steck weight, and condiment percentage by weight is comprised of edible salt 25-35%, onion 10-20%, black pepper 5-15%, red pimento 5-10%, white pepper 5-15%, spice 8-15%.
Wrapping up in material is to wrap the albumen starch of its weight 2-6% to steck.
The prepared instant fish steak product of above-mentioned preparation method.
The present invention is according to the characteristic of fishery-ies product leftover bits and pieces, and selecting steck is raw material, through rinsing, go raw meat, washing, seasoning, wrap up in material, typing, softening, embrittlement, packing and sterilizing, make the instant fish steak product of nutrition delicious food.The preparation method of this product utilizes fried typing, and fish-bone and albumen starch are bundled together, and utilizes that autoclaving is softening, fried embrittlement fish-bone, both taken full advantage of nutriment, and do not added again any chemical substance, product has the flesh of fish that fish-bone is arranged, mouthfeel is crisp, and is nutritious.The present invention improved the fishery-ies product leftover bits and pieces comprehensive utilization ratio, increased added value of product, for new direction has been opened up in fish by-product production processing.
The specific embodiment
The embodiment 1 instant fish steak product of Tilapia mossambica
First rinsing raw material Tilapia mossambica steck 300g, adopting 0.5% ice saline solution (0 ℃) to soak 60min goes raw meat to process again, clear water carries out seasoning (condiment consists of edible salt 1.5g, onion 0.9g, black pepper 0.6g, red pimento 0.5g, white pepper 0.5g, spice 0.5g) after cleaning, wraps up in material (wrapping the albumen starch of 9g); Then 120 ℃ of fried 50s typings, then boiling 50min makes fish-bone softening under 0.15MPa, 150 ℃ of fried 180s embrittlement fish-bones, last 121 ℃ of sterilizing 30min of vacuum packaging and get final product.
Products taste is crisp, without fishy smell.
The embodiment 2 instant fish steak products of cod
First rinsing raw material cod steak 250g, adopting 1% ice saline solution (0 ℃) to soak 40min goes raw meat to process again, clear water carries out seasoning (condiment consists of edible salt 1.5g, onion 0.8g, black pepper 0.6g, red pimento 0.4g, white pepper 0.6g, spice 0.3g) after cleaning, wraps up in material (wrapping the albumen starch of 9g); Then 130 ℃ of fried 40s typings, then boiling 50min makes fish-bone softening under 0.13MPa, 140 ℃ of fried 180s embrittlement fish-bones, last 121 ℃ of sterilizing 30min of vacuum packaging and get final product.
Products taste is crisp, without fishy smell.
The embodiment 3 instant fish steak products of carp
First rinsing raw material carp steck 300g, adopting 2% ice saline solution (0 ℃) to soak 20min goes raw meat to process again, clear water carries out seasoning (condiment consists of edible salt 2.25g, onion 1.25g, black pepper 1.25g, red pimento 0.75g, white pepper 1g, spice 1g) after cleaning, wraps up in material (wrapping the albumen starch of 18g); Then 140 ℃ of fried 30s typings, then boiling 40min makes fish-bone softening under 0.15MPa, 160 ℃ of fried 90s embrittlement fish-bones, last 121 ℃ of sterilizing 30min of vacuum packaging and get final product.
The products taste shortcake is tough, without fishy smell.
The embodiment 4 instant fish steak products of snakeheaded fish
First rinsing raw material snakeheaded fish steck 300g, adopting 1.5% ice saline solution (0 ℃) to soak 30min goes raw meat to process again, clear water carries out seasoning (condiment consists of edible salt 3g, onion 1.5g, black pepper 1.2g, red pimento 0.8g, white pepper 1.2g, spice 1.3g) after cleaning, wraps up in material (wrapping the albumen starch of 6g); Then 130 ℃ of fried 60s typings, then boiling 40min makes fish-bone softening under 0.13MPa, 150 ℃ of fried 60s embrittlement fish-bones, last 121 ℃ of sterilizing 30min of vacuum packaging and get final product.
Products taste is crisp, without fishy smell.
The embodiment 5 instant fish steak products of grass carp
First rinsing raw material grass carp steck 200g, adopting 1% ice saline solution (0 ℃) to soak 40min goes raw meat to process again, clear water carries out seasoning (condiment consists of edible salt 1.8g, onion 1.1g, black pepper 0.8g, red pimento 0.5g, white pepper 0.8g, spice 0.6g) after cleaning, wraps up in material (wrapping the albumen starch of 8g); Then 140 ℃ of fried 30s typings, then boiling 60min makes fish-bone softening under 0.15MPa, 140 ℃ of fried 150s embrittlement fish-bones, last 121 ℃ of sterilizing 30min of vacuum packaging and get final product.
The products taste shortcake is tough, without fishy smell.
Claims (3)
1. the preparation method of an instant fish steak product is characterized in that comprising the following steps: first rinsing raw material steck, then go raw meat to process, clear water carries out seasoning after cleaning, wraps up in material; Then 120～150 ℃ of fried 30～100s typings, then boiling 30～60min makes fish-bone softening under 0.1～0.15MPa, 140～160 ℃ of fried 60～180s embrittlement fish-bones, last vacuum packaging is sterilizing and get final product; Described wrapping up in expects it is to wrap the albumen starch of its weight 2-6% to steck; Described seasoning condiment used accounts for the 1.5-3% of raw material steck weight, and condiment percentage by weight is comprised of edible salt 25-35%, onion 10-20%, black pepper 5-15%, red pimento 5-10%, white pepper 5-15%, spice 8-15%.
2. the preparation method of instant fish steak product according to claim 1, it is characterized in that: described raw material steck is from Tilapia mossambica, cod, carp, snakeheaded fish or grass carp.
3. the prepared instant fish steak product of arbitrary described preparation method of according to claim 1 to 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103315993A CN102429254B (en) | 2011-10-27 | 2011-10-27 | Instant fish steak product and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103315993A CN102429254B (en) | 2011-10-27 | 2011-10-27 | Instant fish steak product and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102429254A CN102429254A (en) | 2012-05-02 |
| CN102429254B true CN102429254B (en) | 2013-11-13 |
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| CN2011103315993A Expired - Fee Related CN102429254B (en) | 2011-10-27 | 2011-10-27 | Instant fish steak product and preparation method thereof |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845771B (en) * | 2012-08-10 | 2014-02-19 | 山东东方海洋科技股份有限公司 | Method for preparing fishbone food |
| CN102907706B (en) * | 2012-10-17 | 2014-04-23 | 蓬莱京鲁渔业有限公司 | Method for preparing freshwater fish without fishy smells |
| CN103598570B (en) * | 2013-11-15 | 2015-06-03 | 江南大学 | Novel fish sauce processing method |
| CN105285767A (en) * | 2015-09-18 | 2016-02-03 | 罗开富 | Bone soft and thorn free flavored fish |
| CN106722401A (en) * | 2016-11-29 | 2017-05-31 | 安徽富煌三珍食品集团有限公司 | A kind of preparation method of Xiang Su Channel-catfish steck |
| CN106962829A (en) * | 2017-03-21 | 2017-07-21 | 舟山昌国食品有限公司 | A kind of process technology of instant steck |
| CN107183576A (en) * | 2017-04-28 | 2017-09-22 | 兰溪百晟食品科技有限公司 | A kind of vacuum frying technology of instant steck |
| CN107048239A (en) * | 2017-04-28 | 2017-08-18 | 浦江兴晟食品科技有限公司 | A kind of process technology for facilitating seasoning steck |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779799A (en) * | 2010-03-31 | 2010-07-21 | 华南理工大学 | Preparation method of crisp Tilapia middle vertebrae leisure food |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779799A (en) * | 2010-03-31 | 2010-07-21 | 华南理工大学 | Preparation method of crisp Tilapia middle vertebrae leisure food |
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Granted publication date: 20131113 Termination date: 20181027 |