CN102652566A - Method for preparing bone-crisped fish - Google Patents
Method for preparing bone-crisped fish Download PDFInfo
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- CN102652566A CN102652566A CN2012100447923A CN201210044792A CN102652566A CN 102652566 A CN102652566 A CN 102652566A CN 2012100447923 A CN2012100447923 A CN 2012100447923A CN 201210044792 A CN201210044792 A CN 201210044792A CN 102652566 A CN102652566 A CN 102652566A
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Abstract
The invention relates to the technical field of food processing, and specifically relates to a method for preparing bone-crisped fish. The method comprises the following specific steps: selecting fish, processing a fish body, softening fish bone spurs, salting the fish, packaging the fish, and steaming the fish. According to the invention, rich calcium and trace elements in the'three treasures (fishbone, fish spurs and scales) of a fish body' are all absorbed by a human body through a special means, and the nutritional value of the bone-crisped fish is much higher than that of other fish products; the prepared fish product is not fried, so that the nutritional ingredients of fish are kept, therefore, the bone-crisped fish is nourishing without any harm; a processed fish body is kept intact, and after fine packaging, the bone-crisped fish is a high-grade, characteristic and delicious product, and can be arbitrarily circulated to various regions and sold; and through the implementation of the invention, common fish is value-added by several times, thereby realizing larger values and obtaining more considerable benefits.
Description
Technical field
The present invention relates to a kind of food processing technology field, be specifically related to the preparation method of a kind of crisp bone fish.
Technical background
" flavor of fish is the flavor of hundred flavors to ancients' cloud, has eaten fish, and hundred flavors are tasteless." fish always becomes the food that people like.Just there is traditional saying of " no fish does not become seat " in China from ancient times.Flesh of fish meat exquisiteness, delicious flavour and very easily absorption are particularly suitable for old man and child and eat.
Fish is delicious flavour not only, also human body is had plurality of health care functions.Grow than comparatively fast through ichthyophagous child, intellectual development is also relatively good, and relatively more healthy and stronger through the ichthyophagous person, the life-span is also long.Secret wherein is exactly that fish have following nourishing healthy characteristics:
1, fish contains very abundant complete protein.Oppressing contained protein all is complete protein, and similar with human body of the amount of the contained essential amino acid of protein and ratio, and the most suitable human body needs are absorbed by human consumption easily.Eat fish shields to cardiovascular and cerebrovascular more.Research shows that the composition of matter, sulfur-containing amino acid is high more in the egg in the diet, and the then hypertensive incidence of disease is low more.Fish protein contains abundant methionine and ox sulfuric acid; It all is sulfur-containing amino acid; It can influence the regulation mechanism of blood pressure, urine sodium discharge rate is increased, thereby suppress the influence of sodium salt to blood pressure; Reduce the hypertensive incidence of disease, the survey report of epidemiological study group of Harvard University shows: eating fish can prevention of cardiac.If eat fish weekly 1～3 time, cardiopathic morbid risk can reduce by 21%.
2, purport fat content is lower.The purport fat content of the flesh of fish is generally all lower, and great majority have only 1～4%.The fattiness of the flesh of fish is made up of unrighted acid, and the carbochain that the acid of purport fat is closed in insatiable hunger is longer, has the effect that reduces cholesterol.
3, inorganic salts and vitamin content are higher.Every kilogram of flesh of fish of seawater fish contains iodine up to 500～1000 micrograms, and every kilogram of flesh of fish of fresh-water fishes also contains iodine 50～400 micrograms, also inorganic salts such as iron content, calcium.The flesh of fish also contains a large amount of vitamin As, vitamin D etc.These all are the nutrients that human body needs.
4, eat the anti-melancholy of fish.Discover that a kind of special aliphatic acid is arranged in the fish body, it with human brain in " happy hormone " relevant, it has effects such as the stress of alleviation, balance mood.
5, it is clever to eat fish.The people is when requiring mental skill, and the nerve cell manufacturing of brain also discharges a kind of neurotransmitter～acetylcholine that transmits information, and it can discharge many more; The memory thinking ability is just high more, and the fish head contains abundant ovum phosphorus purport, after absorbing through small intestine; Can decomposite choline; Choline gets into brain with blood, thus again with brain in acetic acid combine to be converted into the transmission that concentration that the acetyl courage improves ethylbenzene phatidylcholine in the brain helps the brain internal information, enhance memory, thinking, analysis ability.
6, it is bright and can be anti-aging to eat float for fishing.
The expert points out, eat fish to eat meat less be human sciences's diet new trend more.
But " fish is nice; sting difficult to manage "; Do not know to have how many people to be stung the card throat and hope sashimi (raw fish) fear for thousands of years because of eating fish; Particularly this colony of child and old man be mostly all because can not barbaricly be eaten fish by fishbone block the throat, can just ichthyophagous crowd, and fish scale, fish-bone and fishbone also are to be used as refuse to discard.As everyone knows, contain abundant calcareously and micro-in the fish-bone, the nutritionist finds that also fish scale, fish-bone and fishbone contain more lecithin, multiple unrighted acid, also contains several mineral materials, and is especially high with calcium, phosphorus content.Fish scale also has special role, can prevent Rickets, old man's osteoporosis and fracture.In a word, fish scale, fish-bone and fishbone are very desirable health products, are described as " fish body Triratna " concerning the elderly that the teenager that is in growth period and bone senesce, and often edible " fish body Triratna " is very helpful.Also caused the particularly huge waste of keratin, colloid albumen and calcium constituent of fish nutritional labeling for abandoning of fish scale, fishbone and fish-bone.These mistaken ideas are prevalent in all over the world, equally this sorry like this coming several thousand.
Along with science and technology is maked rapid progress, people develop that a kind of novel fish product---bone-free fish is characterized in: through special processes, softening fishbone, edible process does not have the fishbone sense, makes head, bone, thorn, fin, tail, wing, squama all become delicious food.
Application number is 200610048228.3 " processing method of a kind of crisp bone fish ", and these invention concrete steps are: 1, live fish is slaughtered, cleans, drains away the water; 2, the live fish of handling well is placed in the container, pickled 30～50 minutes with seasoning matter; 3, the fish that will pickle is put into marmite, adds more than 20 kind of seasoning matter and boils in a covered pot over a slow fire 4～6 hours with little fire.The fish that this invention processes can only market goods locally, can not form the finished product circulation.
Application number is 200810141027.7 " fried crisp bone fish ", and this is invented, and fish need be through fried in the described technology.Yet fried food is very serious to people's harm.
Application number is that 03121196.8 " lotus fried crisp bone fish " invents described fish process needs according to this and boiled 15 hours, time-consuming effort again, and the fish of working it out also can not be worked as commodity and circulated.
Application number is 200610017408.5 " processing method of bone-free fish ", and this is invented in the described technology, and the harm that processes fish and also be the people is very serious fried food.
Summary of the invention
The objective of the invention is to overcome the deficiency of prior art and the preparation method of brand-new a kind of crisp bone fish is provided.
The present invention realizes through following technical scheme:
1, the preparation method of a kind of crisp bone fish, below the preparation method's step in the technical scheme:
(1) select fish: selecting body weight is live fish fresh below 1.5 kilograms;
(2) fish body processed: open the fish body from the following cutter plane of the fish back of the body, gill and the fish gill, and fish body inside and outside is rinsed well with clear water;
(3) fish bony spur is softening handles: place the spur softening agent to soak fully 30 minutes the fish body;
(4) pickle: again the fish body is placed fully after from the spur softening agent, picking up and soak 2～3 hours in the flavouring liquid;
(5) packing: pick up the flavouring liquid that keeps simultaneously in the fish body to fish in the flavouring liquid and do not discharge, be positioned over then in the polybag of high pressure resistant, high temperature, and the sack envelope is tight;
(6) Steamed fish: packaged fish is positioned in the high-pressure bottle under 1.5 kilograms/cm2 pressure, temperature are 121 ℃ high pressure, hot conditions, to keep steamed 20～30 minutes, take out in the high-pressure bottle after cooling finished product.
2, the preparation method of a kind of crisp bone fish, the described spur softening agent of preparation method's step (3) preparation method in the technique scheme is following:
(1) raw material is formed and proportioning: edible high quality rice vinegar 1000ml, 4 of vitamin Cs, the Chinese medicine root of Chinese clematis 200 grams, white sugar 300 grams, water 1000ml;
(2) root of Chinese clematis herb liquid boils: after adding 200 grams the root ofs Chinese clematis boil 2 hours with low baking temperature with 1000ml water, slag is filtered out, then continue to be heated to liquid concentration to 500ml;
(3) group material: mix 1000ml edible high quality rice vinegar, 500ml root of Chinese clematis herb liquid, with sneaking into liquid with 200 gram white sugar behind 4 vitamin C grind up powders and being stirred to fully fused and get the spur softening agent with liquid.
3, the preparation method of a kind of crisp bone fish, the preparation method of the flavouring liquid described in the preparation method's step (4) in the technique scheme is following:
(1) raw material is formed and proportioning: anistree 40 grams, cloves 6 grams, kaempferia galamga 8 grams, tsaoko 30 grams, fragrant fruit 25 grams, spiceleaf 50 grams, Sha Ren 25 grams, cassia bark 40 grams, dried orange peel 30 grams, meat bandit 30 grams, Radix Codonopsis 15 grams, salt 100 grams, monosodium glutamate 40 grams, chickens' extract 50 grams, rock sugar 70 grams, cooking wine 500ml, soy sauce 300ml, ginger 100 grams, onion parts 100 grams, garlic 60 grams, one of one's old mother chicken, greatly bone 2500 restrain, 25 kilograms in clear water.
(2) preparation: earlier with anise, cloves, kaempferia galamga, tsaoko, fragrant fruit, spiceleaf, Sha Ren, cassia bark, dried orange peel, meat bandit, Radix Codonopsis, onion parts, garlic, ginger mixes and wrap with husky cloth, then and the one's old mother chicken after clean, bone, salt, monosodium glutamate, chickens' extract, rock sugar, cooking wine, soy sauce are put into 25 kilograms of clear water and boiled and form flavouring liquid greatly.
The existing following advantage of the present invention:
1, preparation method's technology proposed by the invention is simple, easy to be implemented.
2, innovative point of the present invention be exactly successfully " fish body Triratna " through special means, incorporate the fish body, make that contained enriching calcareous and micro-ly all absorbed by human body in fish-bone, fishbone and the fish scale, its nutritive value is higher than other fish product far away.
3, the fish for preparing through the present invention does not pass through fried, keeps the nutritional labeling of fish, and only nourishing of people's food do not have any harm.
4, can prepare all barbed fish through the present invention, processing back fish body is kept perfectly, and carrying out behind the spermatophore dress is exactly the commodity of a top grade, characteristic, delicious food, can be passed to various places arbitrarily and sell.
5, the fish for preparing through the present invention has huge consuming public and clear and definite consumption direction, is to keep up with the trend of the times, and is that make to measure for ordinary people, inexpensive, very strong market health-oriented products are targetedly arranged.
6, through embodiment of the present invention, make common fish be able to the several times increment, realize bigger value, obtain more considerable benefit.
The specific embodiment
Below in conjunction with embodiment method of the present invention is further specified.
The preparation method of a kind of crisp bone fish, the specific embodiment is:
1, the preparation method of a kind of crisp bone fish, below the preparation method's step in the technical scheme:
(1) select fish: selecting body weight is live fish fresh below 1.5 kilograms;
(2) fish body processed: open the fish body from the following cutter plane of the fish back of the body, gill and the fish gill, and fish body inside and outside is rinsed well with clear water;
(3) fish bony spur is softening handles: place the spur softening agent to soak fully 30 minutes the fish body;
(4) pickle: again the fish body is placed fully after from the spur softening agent, picking up and soak 2～3 hours in the flavouring liquid;
(5) packing: pick up the flavouring liquid that keeps simultaneously in the fish body to fish in the flavouring liquid and do not discharge, be positioned over then in the polybag of high pressure resistant, high temperature, and the sack envelope is tight;
(6) Steamed fish: packaged fish is positioned in the high-pressure bottle under 1.5 kilograms/cm2 pressure, temperature are 121 ℃ high pressure, hot conditions, to keep steamed 20～30 minutes, take out in the high-pressure bottle after cooling finished product.
2, the preparation method of a kind of crisp bone fish, the described spur softening agent of preparation method's step (3) preparation method in the technique scheme is following:
(1) raw material is formed and proportioning: edible high quality rice vinegar 1000ml, 4 of vitamin Cs, the Chinese medicine root of Chinese clematis 200 grams, white sugar 300 grams, water 1000ml;
(2) root of Chinese clematis herb liquid boils: after adding 200 grams the root ofs Chinese clematis boil 2 hours with low baking temperature with 1000ml water, slag is filtered out, then continue to be heated to liquid concentration to 500ml;
(3) group material: mix 1000ml edible high quality rice vinegar, 500ml root of Chinese clematis herb liquid, with sneaking into liquid with 200 gram white sugar behind 4 vitamin C grind up powders and being stirred to fully fused and get the spur softening agent with liquid.
3, the preparation method of a kind of crisp bone fish, the preparation method of the flavouring liquid described in the preparation method's step (4) in the technique scheme is following:
(1) raw material is formed and proportioning: anistree 40 grams, cloves 6 grams, kaempferia galamga 8 grams, tsaoko 30 grams, fragrant fruit 25 grams, spiceleaf 50 grams, Sha Ren 25 grams, cassia bark 40 grams, dried orange peel 30 grams, meat bandit 30 grams, Radix Codonopsis 15 grams, salt 100 grams, monosodium glutamate 40 grams, chickens' extract 50 grams, rock sugar 70 grams, cooking wine 500ml, soy sauce 300ml, ginger 100 grams, onion parts 100 grams, garlic 60 grams, one of one's old mother chicken, greatly bone 2500 restrain, 25 kilograms in clear water;
(2) preparation: earlier with anise, cloves, kaempferia galamga, tsaoko, fragrant fruit, spiceleaf, Sha Ren, cassia bark, dried orange peel, meat bandit, Radix Codonopsis, onion parts, garlic, ginger mixes and wrap with husky cloth, then and the one's old mother chicken after clean, bone, salt, monosodium glutamate, chickens' extract, rock sugar, cooking wine, soy sauce are put into 25 kilograms of clear water and boiled and form flavouring liquid greatly.
Claims (3)
1. the preparation method of a crisp bone fish is characterized in that below preparation method's step:
(1) select fish: selecting body weight is live fish fresh below 1.5 kilograms;
(2) fish body processed: open the fish body from the following cutter plane of the fish back of the body, gill and the fish gill, and fish body inside and outside is rinsed well with clear water;
(3) fish bony spur is softening handles: place the spur softening agent to soak fully 30 minutes the fish body;
(4) pickle: again the fish body is placed fully after from the spur softening agent, picking up and soak 2～3 hours in the flavouring liquid;
(5) packing: pick up the flavouring liquid that keeps simultaneously in the fish body to fish in the flavouring liquid and do not discharge, be positioned over then in the polybag of high pressure resistant, high temperature, and the sack envelope is tight;
(6) Steamed fish: packaged fish is positioned in the high-pressure bottle at 1.5 kilograms/cm
2Pressure, temperature are to keep under 121 ℃ the high pressure, hot conditions to steam 20～30 minutes, take out in the high-pressure bottle after cooling finished product.
2. according to the preparation method of a kind of crisp bone fish described in the claim 1, it is characterized in that described spur softening agent preparation method of (3) step is following:
(1) raw material is formed and proportioning: edible high quality rice vinegar 1000ml, 4 of vitamin Cs, the Chinese medicine root of Chinese clematis 200 grams, white sugar 300 grams, water 1000ml;
(2) root of Chinese clematis herb liquid boils: after adding 200 grams the root ofs Chinese clematis boil 2 hours with low baking temperature with 1000ml water, slag is filtered out, then continue to be heated to liquid concentration to 500ml;
(3) group material: mix 1000ml edible high quality rice vinegar, 500ml root of Chinese clematis herb liquid, with sneaking into liquid with 200 gram white sugar behind 4 vitamin C grind up powders and being stirred to fully fused and get the spur softening agent with liquid.
3. according to the preparation method of a kind of crisp bone fish described in the claim 1, it is characterized in that the preparation method of the flavouring liquid described in (4) step is following:
(1) raw material is formed and proportioning: anistree 40 grams, cloves 6 grams, kaempferia galamga 8 grams, tsaoko 30 grams, fragrant fruit 25 grams, spiceleaf 50 grams, Sha Ren 25 grams, cassia bark 40 grams, dried orange peel 30 grams, meat bandit 30 grams, Radix Codonopsis 15 grams, salt 100 grams, monosodium glutamate 40 grams, chickens' extract 50 grams, rock sugar 70 grams, cooking wine 500ml, soy sauce 300ml, ginger 100 grams, onion parts 100 grams, garlic 60 grams, one of one's old mother chicken, greatly bone 2500 restrain, 25 kilograms in clear water;
(2) preparation: earlier with anise, cloves, kaempferia galamga, tsaoko, fragrant fruit, spiceleaf, Sha Ren, cassia bark, dried orange peel, meat bandit, Radix Codonopsis, onion parts, garlic, ginger mixes and wrap with husky cloth, then and the one's old mother chicken after clean, bone, salt, monosodium glutamate, chickens' extract, rock sugar, cooking wine, soy sauce are put into 25 kilograms of clear water and boiled and form flavouring liquid greatly.
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| CN2012100447923A CN102652566A (en) | 2012-02-25 | 2012-02-25 | Method for preparing bone-crisped fish |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504327A (en) * | 2013-09-26 | 2014-01-15 | 华南理工大学 | Salt baked chicken bone convenient food and production method thereof |
| CN103892345A (en) * | 2014-03-12 | 2014-07-02 | 安徽金鹰农业科技有限公司 | Drunken chub with effect of tonifying Yang and preparation method thereof |
| CN105124510A (en) * | 2015-07-31 | 2015-12-09 | 何慧艳 | Seasoning for steaming fish and preparation method of seasoning |
| CN105146586A (en) * | 2015-10-12 | 2015-12-16 | 何翔 | Instant cartilaginous fish food |
| CN103892344B (en) * | 2014-03-12 | 2016-01-20 | 安徽金鹰农业科技有限公司 | A kind of hypotensive vinegar dronkgrass fish and preparation method thereof |
| CN107410935A (en) * | 2017-04-25 | 2017-12-01 | 四川大学 | Fried crisp fish-bone of type and preparation method thereof |
| CN112106815A (en) * | 2020-08-19 | 2020-12-22 | 沈政佳 | Fishbone treatment process |
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| CN1806684A (en) * | 2006-02-13 | 2006-07-26 | 刘怀昌 | Method for processing bone-free fish |
| CN1919069A (en) * | 2006-08-29 | 2007-02-28 | 薛永生 | Crisp bone fish processing method |
| CN101104064A (en) * | 2007-07-12 | 2008-01-16 | 尹克华 | Traditional Chinese medicine special for treating fishbone stuck in throat |
| CN101336729A (en) * | 2008-08-14 | 2009-01-07 | 张佳骏 | Fried crisp bone fish |
| CN101416755A (en) * | 2008-12-11 | 2009-04-29 | 刘继斌 | Cooking methods of a kind of crisp bone fish and equipment |
| CN101658307A (en) * | 2009-09-21 | 2010-03-03 | 李长智 | Method for producing air-dried fish with crisp bones |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1806684A (en) * | 2006-02-13 | 2006-07-26 | 刘怀昌 | Method for processing bone-free fish |
| CN1919069A (en) * | 2006-08-29 | 2007-02-28 | 薛永生 | Crisp bone fish processing method |
| CN101104064A (en) * | 2007-07-12 | 2008-01-16 | 尹克华 | Traditional Chinese medicine special for treating fishbone stuck in throat |
| CN101336729A (en) * | 2008-08-14 | 2009-01-07 | 张佳骏 | Fried crisp bone fish |
| CN101416755A (en) * | 2008-12-11 | 2009-04-29 | 刘继斌 | Cooking methods of a kind of crisp bone fish and equipment |
| CN101658307A (en) * | 2009-09-21 | 2010-03-03 | 李长智 | Method for producing air-dried fish with crisp bones |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504327A (en) * | 2013-09-26 | 2014-01-15 | 华南理工大学 | Salt baked chicken bone convenient food and production method thereof |
| CN103504327B (en) * | 2013-09-26 | 2016-05-04 | 华南理工大学 | A kind of Salt roasted chicken bone instant food and production method thereof |
| CN103892345A (en) * | 2014-03-12 | 2014-07-02 | 安徽金鹰农业科技有限公司 | Drunken chub with effect of tonifying Yang and preparation method thereof |
| CN103892344B (en) * | 2014-03-12 | 2016-01-20 | 安徽金鹰农业科技有限公司 | A kind of hypotensive vinegar dronkgrass fish and preparation method thereof |
| CN103892345B (en) * | 2014-03-12 | 2016-01-20 | 安徽金鹰农业科技有限公司 | Drunk silver carp of a kind of establishing-Yang and preparation method thereof |
| CN105124510A (en) * | 2015-07-31 | 2015-12-09 | 何慧艳 | Seasoning for steaming fish and preparation method of seasoning |
| CN105146586A (en) * | 2015-10-12 | 2015-12-16 | 何翔 | Instant cartilaginous fish food |
| CN107410935A (en) * | 2017-04-25 | 2017-12-01 | 四川大学 | Fried crisp fish-bone of type and preparation method thereof |
| CN112106815A (en) * | 2020-08-19 | 2020-12-22 | 沈政佳 | Fishbone treatment process |
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Application publication date: 20120905 |