CN103070423A - Processing method of instant crisp fish - Google Patents

Abstract

The invention provides a processing method of instant crisp fish. The method is performed according to the following ten steps: step one, fish selection, dissection and cleaning; step two, strip cutting; step three, salting; step four, drying; step five, aging; step six, frying; step seven, marinating; step eight, vacuum packaging; step nine, sterilizing; and step ten, cooling. Instant crisp fish processed through the method has no earthy taste, original flavors are maintained, the oil infiltration capacity during frying is small, the fish is free of greasy feelings when eaten, globular proteins in fish meet after aging are reorganized to form thread-shaped lean meat structures, the chewing feeling is good, the frying time is short, the fish is crisp and tender, tastes are good, anise and pepper are put in a leaching liquid mode to be seeped into fibers in fish meet, flavors are rich, and the appearance has no particles. According to the processing method, original flavors and nutrition values of fish meet are maintained, and the instant crisp fish is convenient to carry and eat.

Description

The processing method of instant crisp fish

Technical field

The present invention relates to a kind of food-processing method, specifically grass, silver carp, carp are pickled, dry, are fried into the method for ready-to-eat food.

Background technology

Grass, silver carp, carp are extensively to cultivate and three nutritious squawfish, and its meat contains abundant unrighted acid, and is favourable to blood circulation, is the good food of cardiovascular patient; Also contain abundant selenium element in the flesh of fish, often edible have effect anti-ageing, beauty treatment, and tumour is also had certain preventive and therapeutic effect; For the people of gynecological ailments, poor appetite, oppress tenderly and oiliness, can whet the appetite, nourish.

Application number is the preparation method that 200810014225.7 patent discloses a kind of non-fried crisp fish, this production method is fish to be inserted container soaked 20-40 minute, pickled 3-5 hour, bake out temperature 55-100 degree, adding the water flavouring material after the oven dry steamed 5.5-6.5 hour, be incubated 0.5-1 hour, carry out sterilization packaging after the cooling and become finished product.The patent of application number 201110260330.0 discloses a kind of low-temperature air-drying fish and preparation method thereof, and this production method is that the 5-26 degree was pickled 8-9 hour, and the 15-30 degree is dried to water content 40-65%, and the seasoning packaging sterilizing is made finished product.The patent of application number 20111006461.5 discloses the processing method of a kind of instant crisp fish, and the method is take the rim charge of fish as raw material, and is dry, fried through desalination, soak material, frying, pack packing, sterilization and obtain finished product.

The defective of existing processing method mainly contains following 3 points: the one, and bake out temperature is general higher or the time is partially short, can't guarantee the reorganization of protein, is difficult to obtain the texture of the flesh of fish.The 2nd, curing process only adopts salt to pickle, the difficult bilgy odour of eradicating fish.The 3rd, the toppings that stew in soy sauce seasoning process great majority adopt anistree and Chinese prickly ash etc. to make, some particles are very thick, easily affect outward appearance and the mouthfeel of fish.

The goods that cure fish that China is common mainly contain and pickle fish, cured fish processed, stew in soy sauce fish, smoke fish, canned fish etc., and all in all the kind of fish product is few, and taste is dull and not portable, is difficult to satisfy the living needs that the consumer improves constantly.

Along with the continuous quickening of rhythm of life and improving constantly of people's living standard, instant food and leisure food more and more maintain the healthy momentum of growth, consumer's quality of life constantly promotes in addition, nutritional requirement to food is higher, therefore be badly in need of convenient and swift, be easy to carry about with one and the instant fish product that do not lose nutritive value satisfies people's needs.

Summary of the invention

The technical problem to be solved in the present invention provides the processing method of a kind of instant crisp fish.

Solve the problems of the technologies described above by the following technical solutions: the step of the processing method of this instant crisp fish is as follows:

(1) selection of fish is washed with cuing open: choose any fish in grass carp, silver carp and the carp of fresh 1-2 kilogram as raw material, slaughter, scale, cut open the belly, go internal organ, clean, go fin, the tail of decaptitating;

(2) slitting piece: with the vertebrae of cutter along fish the fish body is divided into two, by the fish piece of the close size of the slitting bulk of the direction vertical with vertebrae, the width of fish piece is 1 ± 0.2 centimetre to two parts of half body fillet that cut respectively;

(3) pickle: the consumption of water was not just to have the fish piece to be as the criterion when pickling, the consumption of auxiliary material is in per 100 weight parts waters: sugared 5-7 weight portion, salt 3-5 weight portion, chickens' extract 0.1-0.3 weight portion, flavour nucleotide sodium 0.1-0.3 weight portion, ethyl maltol 0.1-0.3 weight portion, yellow rice wine is an amount of, pickled under 4 ℃ cryogenic conditions 4 hours, during stir at least twice of fish piece;

(4) oven dry: the fish piece is put into baking oven, under 30 ℃ condition, for the time dried by the fire to the hardening of fish piece in 14-16 hour, fish piece surface forms thin film, during stir at least the fish piece once;

(5) display: the fish piece of taking-up was at room temperature displayed 8-9 hour;

(6) fried: extremely golden yellow at 200 ℃ of lower fish fry pieces of oil temperature.Fried 1-2 minute, drain the oil on top layer after having exploded;

(7) stew in soy sauce: the fish piece is down to stew in soy sauce after the room temperature, time is 8-10 minute, at least stir the fish piece once during this time, the batching of thick gravy is: water 84 weight portions, chickens' extract 1-3 weight portion, flavour nucleotide sodium 0.01-0.03 weight portion, ethyl maltol 0.01-0.03 weight portion, anistree liquid 7-9 weight portion, Chinese prickly ash liquid 7-9 weight portion; Being prepared as of anistree liquid and Chinese prickly ash liquid wherein: commercially available dried flower green pepper, do anistree each 10 weight portion, be dissolved in respectively in the liquor of 75 weight portions, 56 degree after pulverizing separately, lixiviate is 4 hours in 50 ℃ of Water Under baths, and suction filtration is got supernatant, respectively as anistree liquid and Chinese prickly ash liquid;

(8) vacuum packaging: pack with high-temperature retort bag, vacuum＜0.05 MPa is bled 35 seconds time, carries out hot-seal under middle temperature state, 2.2 seconds hot-seal time;

(9) sterilization: use the high steam sterilization, steam pressure is gauge pressure 0.12 MPa, sterilizing time 15 minutes;

(10) cooling: be cooled to room temperature with the clear water that flows immediately after the sterilization and be finished product.

Beneficial effect of the present invention is that curing process removes the bilgy odour of fish effectively, and embodies the delicate flavour of fish; Drying course uses the piece surface to form thin film, is conducive to reduce oil and enters in the flesh of fish, reduces the absorption of consumer's grease, makes product without any greasy feeling; The process of displaying makes the globular protein matter molecule in the flesh of fish be opened into chain and reorganizationizations, forms a lamellar fibre structure, seemingly lean meat shape and chewiness is arranged; The fried time is very short, guarantees tender degree and the mouthfeel of the inner flesh of fish, keeps the original color, smell and taste of the flesh of fish and does not destroy its nutritional labeling; The stew in soy sauce process effectively solves the local flavor problem of fish, so that the fishiness road is abundant, particularly extracts anistree liquid and Chinese prickly ash liquid and adds and both be conducive to the halogen material in the thick gravy and immerse in the flesh of fish, is conducive to again improve the organoleptic indicator of crisp fish.

Drying and displaying in the step, adopting low temperature long-time, thereby the nutritional labeling that had both guaranteed the flesh of fish is not destroyed, promoted again the toughness of the flesh of fish and chewed strength, have certain nourishing and health-care effect.The another one innovative point is exactly to carry out stew in soy sauce fried after complete.Can make like this flesh of fish have various local flavors, can keep again oppressing the crispness on surface.Adopt vacuum packaging and sterilization, increased the shelf-life of crisp fish, satisfy modern life needs, be fit to large-scale industrialization production.

The specific embodiment

The present invention does further auspicious stating below in conjunction with embodiment: the processing method of this instant crisp fish is carried out as follows:

(1) selection of fish is washed with cuing open: choose any fish in grass carp, silver carp and the carp of fresh 1-2 kilogram as raw material, slaughter, scale, cut open the belly, go internal organ, clean, go fin, the tail of decaptitating;

(2) slitting piece: with the vertebrae of cutter along fish the fish body is divided into two, by the fish piece of the close size of the slitting bulk of the direction vertical with vertebrae, the width of fish piece is 1 ± 0.2 centimetre to two parts of half body fillet that cut respectively;

(3) pickle: the consumption of water was not just to have the fish piece to be as the criterion when pickling, and the consumption of auxiliary material is in per 100 weight parts waters: sugared 5-7 weight portion, salt 3-5 weight portion, chickens' extract 0.1-0.3 weight portion, flavour nucleotide sodium 0.1-0.3 weight portion, ethyl maltol 0.1-0.3 weight portion, yellow rice wine is an amount of.Under 4 ℃ cryogenic conditions, pickled 4 hours, during stir at least fish piece twice, curing process is effectively removed the bilgy odour of fish, and embodies the delicate flavour of fish, supplementary product consumption is interval value, for the suit one's taste selection of weight of different persons sponging on an aristocrat;

(4) oven dry: the fish piece is put into baking oven, under 30 ℃ condition, for the time dried by the fire to the hardening of fish piece in 14-16 hour, fish piece surface forms thin film, during stir at least the fish piece once, surface layer film is conducive to reduce oil and enters in the flesh of fish, reduce the absorption of consumer's grease, when edible without greasy feeling;

(5) display: the fish piece of taking-up was at room temperature displayed 8-9 hour; Low temperature and the long period globular protein matter molecule in will oppressing is opened into chain and reorganizationizations, forms a lamellar fibre structure, and generation is such as the lean meat shape and chewiness is arranged;

(6) fried: at 200 ℃ of lower fish fry pieces of oil temperature to golden yellow, fried 1-2 minute, drain the oil on top layer after having exploded;

(7) stew in soy sauce: the fish piece is down to stew in soy sauce after the room temperature, time is 8-10 minute, at least stir the fish piece once during this time, the batching of thick gravy is: water 84 weight portions, chickens' extract 1-3 weight portion, flavour nucleotide sodium 0.01-0.03 weight portion, ethyl maltol 0.01-0.03 weight portion, anistree liquid 7-9 weight portion, Chinese prickly ash liquid 7-9 weight portion, interval value person's that is beneficial to the different taste of each batching selection in the halogen material; Being prepared as of anistree liquid and Chinese prickly ash liquid wherein: commercially available dried flower green pepper, do anistree each 10 weight portion, respectively be dissolved in after pulverizing respectively in the liquor such as Red Star strong, colourless liquor distilled from sorghum of 75 weight portions, 56 degree, lixiviate is 4 hours in 50 ℃ of Water Under baths, suction filtration is got seminal fluid, respectively as anistree liquid and Chinese prickly ash liquid, both be conducive to the halogen material and immersed in the flesh of fish, be conducive to again improve the organoleptic indicator of crisp fish; Stew in soy sauce can highlight the local flavor of fish, to enrich the multiple taste of fish;

(8) vacuum packaging: pack with high-temperature retort bag, vacuum＜0.05 MPa is bled 35 seconds time, carries out hot-seal under middle temperature state, 2.2 seconds hot-seal time;

(9) sterilization: carry out the high steam sterilization with sterilization kettle or autoclave, steam pressure is gauge pressure 0.12 MPa, sterilizing time 15 minutes;

(10) cooling: be cooled to room temperature with the clear water that flows immediately after the sterilization and be finished product, the shelf-life can reach more than 10 months.

The processing method of crisp fish product provided by the invention is fit to industrialized mass production, has accelerated the development of fish product industry, and its product has been preserved the original local flavor of each fish, and nutrient health, is easy to carry.

Claims (1)

1. the processing method of an instant crisp fish is characterized in that carrying out as follows:

(1) selection of fish is washed with cuing open: choose any fish in grass carp, silver carp and the carp of fresh 1-2 kilogram as raw material, slaughter, scale, cut open the belly, go internal organ, clean, go fin, the tail of decaptitating;

(2) slitting piece: with the vertebrae of cutter along fish the fish body is divided into two, by the fish piece of the close size of the slitting bulk of the direction vertical with vertebrae, the width of fish piece is 1=0.2 centimetre to two parts of half body fillet that cut respectively;

(3) pickle: the consumption of water was not just to have the fish piece to be as the criterion when pickling, and the consumption of auxiliary material is in per 100 weight parts waters: sugared 5-7 weight portion, salt 3-5 weight portion, chickens' extract 0.1-0.3 weight portion, flavour nucleotide sodium 0.1-0.3 weight portion, ethyl maltol 0.1-0.3 weight portion, yellow rice wine is an amount of.Under 4 ℃ cryogenic conditions, pickled 4 hours, during stir at least twice of fish piece;

(4) oven dry: the fish piece is put into baking oven, under 30 ℃ condition, for the time dried by the fire to the hardening of fish piece in 14-16 hour, fish piece surface forms thin film, during stir at least the fish piece once;

(5) display: the fish piece of taking-up was at room temperature displayed 8-9 hour;

(6) fried: as to golden yellow, fried 1-2 minute, to drain the oil on top layer after having exploded at 200 ℃ of lower fish fry pieces of oil temperature;

(7) stew in soy sauce: the fish piece is down to stew in soy sauce after the room temperature, time is 8-10 minute, at least stir the fish piece once during this time, the batching of thick gravy is: water 84 weight portions, chickens' extract 1-3 weight portion, flavour nucleotide sodium 0.01-0.03 weight portion, ethyl maltol 0.01-0.03 weight portion, anistree liquid 7-9 weight portion, Chinese prickly ash liquid 7-9 weight portion; Being prepared as of anistree liquid and Chinese prickly ash liquid wherein: commercially available dried flower green pepper, do anistree each 10 weight portion, be dissolved in respectively in the liquor of 75 weight portions, 56 degree after pulverizing separately, lixiviate is 4 hours in 50 ℃ of Water Under baths, and suction filtration is got seminal fluid, respectively as anistree liquid and Chinese prickly ash liquid;

(8) vacuum packaging: pack with high-temperature retort bag, vacuum＜0.05 MPa is bled 35 seconds time, carries out hot-seal under middle temperature state, 2.2 seconds hot-seal time;

(9) sterilization: use the high steam sterilization, steam pressure is gauge pressure 0.12 MPa, sterilizing time 15 minutes;

(10) cooling: be cooled to room temperature with the clear water that flows immediately after the sterilization and be finished product.