CN102687872A - Red wine fish and method for making same - Google Patents
Red wine fish and method for making same Download PDFInfo
- Publication number
- CN102687872A CN102687872A CN2012101862463A CN201210186246A CN102687872A CN 102687872 A CN102687872 A CN 102687872A CN 2012101862463 A CN2012101862463 A CN 2012101862463A CN 201210186246 A CN201210186246 A CN 201210186246A CN 102687872 A CN102687872 A CN 102687872A
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- China
- Prior art keywords
- fish
- red wine
- baking
- juice
- dry
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
Abstract
The invention provides a red wine fish and a method for making the same. The method comprise the following steps that chopped fish slabs are soaked in the red wine-based soy sauce and then subjected to air dying, absorption drying, baking, juice applying, baking, air drying, packing and prefabricating, wherein the fish slabs are soaked at the temperature of between 0 and 10 DEG C; the air dying temperature is between 20 and 60 DEG C, the fried grain husks are used as the adsorption drying medium, and the baking method adopts the single-side baking tray exhaust-juice-spraying baking method; and other cooking methods can also be applied to the red wine fish. The fish meat and the fish bones are very tasty, and the method is applied to the processing of various fishes with bone, realizes industrialized, standardized, universalized and serialized primary processing, is suitable for various processing methods and belongs to the field of food processing and catering.
Description
Technical field
A kind of red wine fish and preparation method thereof is soaked the fish piece that decomposes-air-dry-blot-dry-is coated with juice-oven dry and is coated with the prefabricated process of juice-dry-pack in red wine base dip; Be immersed under the 0-10 ℃ of environment; Air-dry temperature is below 20-60 ℃, and the cereal cot after the employing frying is done and blotted medium, and method for baking is: the method for the exhaust of single face baking tray-spray juice baking; Other cooking methods all can be processed and cook, and the flesh of fish, the fish-bone degree of depth is tasty, and the manufacturing of applicable and various band bone fish, but industrialization, standardization, generalization, the elementary processing of seriation are applicable to various processing methods, belong to food processing and catering field.
Background technology
The fish processing method is to be immersed in environment temperature now, and the fish freshness changes, and is difficult to go deep into flavour during the cooking.
The present invention, red wine fish and preparation method thereof is adopted low temperature immersion in the red wine base dip, red wine base dip infiltration fish piece center, the sweet-smelling of wine is tasty, can modulate various tastes, is fit to the various crowds that like the drinks sweet-smelling to cook fish.
Summary of the invention
A kind of red wine fish and preparation method thereof is soaked the fish piece that decomposes-air-dry-blot-dry-is coated with the prefabricated process of juice-dry-pack in red wine base dip; Baking method is: the method for single face baking tray exhaust-spray juice baking.
The present invention has following characteristic:
1. be immersed under the 0-10 ℃ of environment; Air-dry temperature is in 20-60 ℃ of interval.
Cereal cot after the employing frying is done and is blotted medium.
Implementation method
Red wine base dip: the fish piece after every 1kg dissects adds the 100g red wine, and seasoned vinegar 20g adds to and adopts in the spices juice that universal method boils, and covers the fish piece and is as the criterion to soak, and soak is rich in taste, for example: saline taste, sweet taste.
The preliminary working of fish: method in common is dismembered whole fish, rejects the trunk bone, is divided into bulk.
Soak: the fish piece is immersed in the clear water soaks more than 1 hour, send into air-dry behind the general mesh vessel draining.
Air-dry: warm-air drier adjustment distance, but the temperature that temperature control is measured in the perception of fish piece in 20-60 ℃ of interval, air-dry 1 hour.
Blot: general approach will be used frying grain hull, such as wheat bran, bran, Rice Kang, on the dried around the steak, steak fully absorb the moisture in the grain hull hand frying touch damp prevail without leaving liquid to grain volume greater than 3 times the steak.
Oven dry: adopt general infrared quartz warmer, open irradiation fish piece, quartzy warmer, heating centre distance fish piece is greater than 300mm.
Be coated with juice: adopt method in common, modulate various tastes, use the hairbrush brushing.
Juice-oven dry is dried-be coated with to repeated multiple times: the number of occurrence is directly proportional with the size and the thickness of fish piece, and minimum is greater than more than 4 times repeatedly.
Dry: the fish piece that will dry at last, be placed on 20 ℃, under the environment of relative humidity below 30%, adopt domestic electric fan wind 4 hours.
Pack prefabricated: adopt general plastics vacuum seal to mould, place food desiccant in the bag.
The baking process: adopt the single face heating, add seasoning material on baking tray ground, for example: onion sheet, garlic slice, shallot sheet, ginger splices or vegetable and fruit sheet, fish piece are placed on the seasoning material not, open baking.
Exhaust-spray juice baking: adopt fan blowing or ventilating fan air draft, adopt watering can spray fish piece simultaneously, the fish of the unsuitable reaction of the flesh of fish, directly single face baking, the fish piece that can stir at baking and spray juice.
Spray juice: red wine, magma grape wine or condiment juice, nurse one's health voluntarily according to user's taste.
Other cooking methods:
Cook example 1 and steam the red wine fish: adopts general Steamed fish method, juice red wine ratio is greater than 30%, during the cooking Steamed fish is immersed in the juice more than 30 minutes in advance, steams at last pot, modulates juice and forbids chemical addition agent and chickens' extract, monosodium glutamate.
Cook routine 2 perfume (or spice) and fry in shallow oil the red wine fish: temperature oil is golden yellow with the fried system of green onion seasoning matter; Pull oil out seasoning matter with strainer, the seasoning matter the bottom of a pan of need tiling, it is supreme that the red wine fish that packing is prefabricated is placed seasoning matter; Slow fire perfume (or spice) is fried in shallow oil, and adopts watering can constantly to spray and the red wine juice of cooking routine 1 same ratio requirement.
The invention effect: the present invention adopts red wine to cook fish with juice, and sweet-smelling is tasty, and the cereal cot after the employing frying is done and blotted medium; Cause the flesh of fish to be rich in the vitamin that various cereal are rich in, air-dry back packing is without anticorrisive agent and any additives; Has quick food and nutritious during the cooking; For the fish of catching season, store through elementary processing refrigeration or air drying the operating space of the infinite variation of taste; Reduce the fresh-keeping cost of fish and improve the mouthfeel index, improve practical value and the mouthfeel of low-grade fish.
Claims (3)
1. red wine fish and preparation method thereof is soaked the fish piece that decomposes-air-dry-blot-dry-is coated with the prefabricated process of juice-dry-pack in red wine base dip; Baking method is: the method for single face baking tray exhaust-spray juice baking.
2. according to described red wine fish of claims and preparation method thereof, it is characterized in that: be immersed under the 0-10 ℃ of environment; Air-dry temperature is below 20-60 ℃.
3. according to described red wine fish of claims and preparation method thereof, it is characterized in that: the cereal cot after the employing frying is done and is blotted medium.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101862463A CN102687872A (en) | 2012-06-08 | 2012-06-08 | Red wine fish and method for making same |
| PCT/CN2012/082889 WO2013181895A1 (en) | 2012-06-08 | 2012-10-13 | Red wine fish and method for preparing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101862463A CN102687872A (en) | 2012-06-08 | 2012-06-08 | Red wine fish and method for making same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102687872A true CN102687872A (en) | 2012-09-26 |
Family
ID=46853757
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101862463A Pending CN102687872A (en) | 2012-06-08 | 2012-06-08 | Red wine fish and method for making same |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN102687872A (en) |
| WO (1) | WO2013181895A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013181895A1 (en) * | 2012-06-08 | 2013-12-12 | 天津泰达酒店有限公司 | Red wine fish and method for preparing same |
| CN103892338A (en) * | 2014-03-12 | 2014-07-02 | 安徽金鹰农业科技有限公司 | Wine crucian capable of reducing blood sugar and preparation method of wine crucian |
| CN106306838A (en) * | 2015-06-17 | 2017-01-11 | 桂林味鑫食品有限责任公司 | Red wine braised fish and manufacture method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521763B (en) * | 2019-07-23 | 2023-02-28 | 浙江海洋大学 | Biological preservative for marine fishes and preparation and use methods thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507513A (en) * | 2008-12-28 | 2009-08-19 | 李新民 | New cooked fish, dried shrimps production method |
| CN101919434B (en) * | 2010-09-09 | 2012-08-15 | 李霁 | Cold dried fish processing method |
| CN102687872A (en) * | 2012-06-08 | 2012-09-26 | 天津泰达酒店有限公司 | Red wine fish and method for making same |
-
2012
- 2012-06-08 CN CN2012101862463A patent/CN102687872A/en active Pending
- 2012-10-13 WO PCT/CN2012/082889 patent/WO2013181895A1/en active Application Filing
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013181895A1 (en) * | 2012-06-08 | 2013-12-12 | 天津泰达酒店有限公司 | Red wine fish and method for preparing same |
| CN103892338A (en) * | 2014-03-12 | 2014-07-02 | 安徽金鹰农业科技有限公司 | Wine crucian capable of reducing blood sugar and preparation method of wine crucian |
| CN106306838A (en) * | 2015-06-17 | 2017-01-11 | 桂林味鑫食品有限责任公司 | Red wine braised fish and manufacture method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2013181895A1 (en) | 2013-12-12 |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120926 |