CN103082342A - Freshwater fish slice with seafood flavor and production method thereof - Google Patents
Freshwater fish slice with seafood flavor and production method thereof Download PDFInfo
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- CN103082342A CN103082342A CN2011103463228A CN201110346322A CN103082342A CN 103082342 A CN103082342 A CN 103082342A CN 2011103463228 A CN2011103463228 A CN 2011103463228A CN 201110346322 A CN201110346322 A CN 201110346322A CN 103082342 A CN103082342 A CN 103082342A
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Abstract
The invention belongs to the technical field of aquatic products processing, and particularly relates to a freshwater fish slice with seafood flavor and a production method thereof. According to the invention, freshwater fish and shrimp paste are used as base materials, spices, sugar, salt, tasty agent, cooking wine and other accessories are also used, and the grilled fish slice with a rich seafood flavor is prepared by impregnating, hot air drying, high temperature baking and other processes. The grilled fish slice of the present invention has the characteristics of naturally rich seafood flavor, deliciousness and appropriateness, and rich nutrition, and can develop aquatic foods of different flavors as needed.
Description
Technical field
The invention belongs to technical field of aquatic product processing, be specifically related to a kind of fish of fresh water fish slices and production method thereof with sea food flavor.
Background technology
China is fresh-water fishes big producing countries, the fresh-water fishes total output was 1998.4 ten thousand tons in 2008, account for 69.8% of China's fish total output (2862.7 ten thousand tons), exceed 1,100 ten thousand tons than fish output, and the coastal area is to the consumption habit of marine product and the hinterland demand of liking also having stimulated marine product to the sea food flavor of marine product, but in the situation that China's fish output tends towards stability and slow decreasing is arranged, need to ensure by the adjustment of giving the fresh-water fishes sea food flavor.
Along with growth in the living standard, consumer of today not only pursues the local flavor of food, more payes attention to nutrition and the safety of food, when local flavor is adjusted is more to consider natural flavouring.Krill is a kind of marine resources with fat of rich in protein and lower content, and in the protein hydrolysate of krill, the amino acid kind is very complete, comprise 18 seed amino acids, wherein 8 kinds is essential amino acid, and the ratio between its essential amino acid is suitable, is conducive to absorption of human body.Krill sauce adopts fresh and alive krill to produce under the processing conditions of the sealing of low temperature, it is protein-liquid of concentrating-grease emulsifying thing, contain high-caliber unrighted acid, EPA and DHA, phosphatide and high-caliber astaxanthin, carry out itself and other raw material composite, research and develop the high-quality seafood flavor enhancement of high nutrition, both the product delicate flavour can be increased, and selling point can be improved again.
At present, mainly process by marine product itself about the making food of sea food flavor, perhaps take the simulation seafood as main.The former can not solve the problem of marine product demand, and the latter is difficult to reach the real local flavor of seafood and mouthfeel by Protein reconstitution, appearance and modeling etc.China Patent Publication No. is the preparation method that the documents such as CN101836745A, CN101991143A, CN101073417A and CN1709157A disclose several fish of fresh water fish slices, main take traditional condiment as formula material, obtained product can not satisfy the consumer to the demand of sea food flavor.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, proposed a kind of fish of fresh water fish slices and production method thereof with sea food flavor.The present invention is equipped with the auxiliary materials such as spice, white sugar, salt, tasty agents and cooking wine take fresh-water fishes and krill sauce as base-material, the strong seasoned aquatic food of sea food flavor of making through operations such as dipping, heated-air drying, high temperature bakings.Seasoned of the present invention has the characteristics such as sea food flavor is naturally strong, aquatic foods perfume is suitable and nutritious, can develop as required the aquatic food of different taste.
Realize that technical scheme of the present invention is as follows:
A kind of instant fish of fresh water fish slices with sea food flavor, it comprises major ingredient and auxiliary material, proportioning by weight is as follows:
In 100 parts of finished products
Major ingredient: fresh water raw fish: 300～350 parts;
Auxiliary material:
Krill sauce: 20～30 parts (krill sauce commodity are available from Norway Krill company);
White sugar: 20～30 parts;
Cooking wine: 2.5～3.75 parts;
Salt: 3～4.5 parts;
Monosodium glutamate: 2～3 parts;
Soy sauce: 4～6 parts;
Nucleotides: 0～0.1 part;
Yeast extract: 0～0.05 part;
Spice liquid: 200-300 part;
Compose flavor liquid: 10～15 parts;
Wherein
Described spice liquid is by Chinese prickly ash 25kg, Radix Glycyrrhizae 25kg, and cassia bark 25kg, fennel 25kg, cloves 10kg and clear water 1000kg boil 1 hour, remove filter residue;
Described tax flavor liquid is by white sugar 2kg, salt 2kg, krill sauce 20kg, zanthoxylum powder 2kg, soy sauce 10kg and clear water 100kg allotment gained;
Product prepares according to the following step:
Work flow comprises the raw material processing, and is freezing, section, and dipping, the stand sheet, oven dry, peel toasts cooling and packs;
1) new fresh freshwater fish scaled, gone internal organ and decaptitates, the flesh of fish being cut into the thick fillet of 3～5mm after-4 ℃ of freezing 3h after cleaning, standby;
2) with step 1) in fillet add except composing the auxiliary materials and mixing of flavor liquid by formula ratio, dipping 60～120min, in dipping process, every 30min stirs once, drains surface moisture after the dipping end, and is standby;
3) with step 2) in fillet adopt heated-air drying to remove moisture, bake out temperature is 55 ℃, relative humidity is 30%, wind speed 2.0m/s smokes to take out after 30min and at room temperature places about 1 hour, and fish body internal moisture is diffused out, put into again baking oven and smoke 4～5h, every 30min turn-over once makes final water content be controlled at 20～30%, and is standby;
4) compose the flavor baking: will compose flavor liquid by formula ratio and evenly be applied in step 3) the fillet surface, neatly be placed on baking tray, the oven temperature lower fire of getting angry is 180～220 ℃, the baking time is that after 3-7min, taking-up is cooling, standby;
5) with step 4) in fillet adopt food-grade polyethylene film plastic pocket, vacuum (0.1MPa), quantitative package obtains finished product.
According to the foregoing invention thinking, the preferred version 1 with instant fish of fresh water fish slices of sea food flavor of the present invention, proportioning by weight is as follows:
In 100 parts of finished products
Major ingredient: fresh water raw fish: 320～330 parts;
Auxiliary material:
Krill sauce: 23～28 parts (krill sauce commodity are available from Norway Krill company);
White sugar: 24～26 parts;
Cooking wine: 2.9～3.5 parts;
Salt: 3.5～4.0 parts;
Monosodium glutamate: 2.2～2.5 parts;
Soy sauce: 4.5～5.5 parts;
Nucleotides: 0.02～0.08 part;
Yeast extract: 0.01～0.02 part;
Spice liquid: 220-260 part;
Compose flavor liquid: 11～13 parts.
The applicant provides a kind of production method with instant fish of fresh water fish slices of sea food flavor, and it comprises major ingredient and auxiliary material, and proportioning by weight is as follows:
In 100 parts of finished products
Major ingredient: fresh water raw fish: 300～350 parts;
Auxiliary material:
Krill sauce: 20～30 parts (krill sauce commodity are available from Norway Krill company);
White sugar: 20～30 parts;
Cooking wine: 2.5～3.75 parts;
Salt: 3～4.5 parts;
Monosodium glutamate: 2～3 parts;
Soy sauce: 4～6 parts;
Nucleotides: 0～0.1 part;
Yeast extract: 0～0.05 part;
Spice liquid: 200-300 part;
Compose flavor liquid: 10～15 parts;
Wherein
Described spice liquid is by Chinese prickly ash 25kg, Radix Glycyrrhizae 25kg, and cassia bark 25kg, fennel 25kg, cloves 10kg and clear water 1000kg boil 1 hour, remove filter residue;
Described tax flavor liquid is by white sugar 2kg, salt 2kg, krill sauce 20kg, zanthoxylum powder 2kg, soy sauce 10kg and clear water 100kg allotment gained;
Product prepares according to the following step:
Work flow comprises the raw material processing, and is freezing, section, and dipping, the stand sheet, oven dry, peel toasts cooling and packs;
1) new fresh freshwater fish scaled, gone internal organ and decaptitates, the flesh of fish being cut into the thick fillet of 3～5mm after-4 ℃ of freezing 3h after cleaning, standby;
2) with step 1) in fillet add except composing the auxiliary materials and mixing of flavor liquid by formula ratio, dipping 60～120min, in dipping process, every 30min stirs once, drains surface moisture after the dipping end, and is standby;
3) with step 2) in fillet adopt heated-air drying to remove moisture, bake out temperature is 55 ℃, relative humidity is 30%, wind speed 2.0m/s smokes to take out after 30min and at room temperature places about 1 hour, and fish body internal moisture is diffused out, put into again baking oven and smoke 4～5h, every 30min turn-over once makes final water content be controlled at 20～30%, and is standby;
4) compose the flavor baking: will compose flavor liquid by formula ratio and evenly be applied in step 3) the fillet surface, neatly be placed on baking tray, the oven temperature lower fire of getting angry is 180～220 ℃, the baking time is that after 3-7min, taking-up is cooling, standby;
5) with step 4) in fillet adopt food-grade polyethylene film plastic pocket, vacuum (0.1MPa) quantitative package obtains finished product.
As preferred version 1, the instant fish of fresh water fish slices proportioning by weight with sea food flavor of the present invention is as follows:
In 100 parts of finished products
Major ingredient: fresh water raw fish: 320～330 parts;
Auxiliary material:
Krill sauce: 23～28 parts (commodity are available from Norway Krill company);
White sugar: 24～26 parts;
Cooking wine: 2.9～3.5 parts;
Salt: 3.5～4.0 parts;
Monosodium glutamate: 2.2～2.5 parts;
Soy sauce: 4.5～5.5 parts;
Nucleotides: 0.02～0.08 part;
Yeast extract: 0.01～0.02 part;
Spice liquid: 220-260 part;
Compose flavor liquid: 11～13 parts
Compared with prior art, advantage of the present invention is:
(1) the present invention has overcome fish of fresh water fish slices and has been bright outstanding shortcoming by adding krill sauce, gives the sea food flavor of fish of fresh water fish slices nature.
(2) the present invention with fresh-water fishes, krill sauce and the compound dipping of other flavorings, drying, the baking of tax flavor, can keep good nutritional quality, and technique is simple, has simultaneously the characteristics such as instant.
Description of drawings
Fig. 1 is process chart of the present invention.
The specific embodiment
Below in conjunction with example, detailed explanation method of the present invention and effect, but the invention is not restricted to following examples.
Embodiment 1:
Step 1: fresh grass carp is scaled, goes internal organ, decaptitates, and the fillet that take off take out the impurity such as large spur, black film, red meat, and after cleaning, at-4 ℃ of freezing 3h, it is 3～5mm leaf shape that the flesh of fish is cut into thickness, standby.
Step 2: the preparation of spice liquid: Chinese prickly ash 25kg, Radix Glycyrrhizae 25kg, cassia bark 25kg, fennel 25kg and cloves 10kg mixed and add clear water 1000kg, first boil with big fire, then boiling 1 hour with little fire, standby after cooled and filtered removal filter residue.
Step 3: the preparation of composing flavor liquid: with clear water 100kg, white granulated sugar 40kg, salt 20kg, krill sauce (krill sauce commodity are available from Norway Krill company) 2kg, soy sauce 10kg, cooking wine 10kg, standby after mixing.
Step 4: dipping: with the fillet 100kg in step 1 and the spice liquid 80kg in step 2, krill sauce (source is the same) 8kg, and other auxiliary material white sugar: 8kg; Cooking wine: 1kg; Salt: 1.2kg; Monosodium glutamate: 0.8kg; Nucleotides: 0.03kg; Yeast extract: 0.015kg; Soy sauce: the 1.6kg mixing, dipping 90min, in dipping process, every 30min stirs once, and dipping drains surface moisture after finishing, and is standby.
Step 5: drying: adopt heated-air drying to remove moisture the fillet in step 4,55 ℃ of bake out temperatures, humidity 30%, wind-force 2.0m/s smokes to take out after 30min and places outside about 1 hour, and fish body internal moisture is diffused out, put into again baking oven and smoke 4h, every 30min turn-over once, final moisture is controlled at 20～30%, and is standby.
Step 6: compose the flavor baking: the baste in step 3 evenly is applied in the fillet surface of step 5, neatly is placed on baking tray, the oven temperature lower fire of getting angry is 200 ℃, takes out cooling, standby after baking 5min.
Step 7: packing: the fillet in step 6 are adopted the polyethylene film polybag, and vacuum (0.1MPa) quantitative package obtains finished product.Through this product of appraise delicious good to eat, have a typical sea food flavor.
Table 1 seasoning seasoned sensory evaluation standard
The explanation of table 1: wherein the weight coefficient of saline taste, sweet taste, delicate flavour, color and luster, mouthfeel, smell is respectively 0.2,0.2,0.2,0.2,0.1,0.1, and full marks are 10 minutes.
Simultaneously the preparation technology according to embodiment 1 has compared different flavoring additions to the impact of product sensory quality, sees Table respectively 2, shown in table 3.
Table 2U
6(6
4) uniform experiment design factor level and result (%)
Table 3 variance analysis
By the results of analysis of variance as can be known, the F value of model is 63.79, P value＜0.001, and greater than the F value on 0.05 level, the result of evaluation is reliable.The F value of evaluating member difference is 1.04, the P value is 0.4132, less than the F value on 0.05 level, therefore illustrate between valuation officer's sensory evaluation scores and do not have significant difference, the scoring that is the valuation officer is effective, believable, and the F value of sample is 113.99, greater than the F value on 0.05 level, therefore judge that sample there are differences on 0.05 level of signifiance, and the scoring of the population mean of No. 5 samples is higher than other.
Embodiment 2: the making of spicy flavor seafood seasoned
Preparation method (except special circumstances) according to embodiment 1
Step 1: the step according to embodiment 1 is made fillet.
Step 2: the preparation of spice liquid: capsicum 25kg, Chinese prickly ash 25kg, Radix Glycyrrhizae 25kg, cassia bark 25kg, fennel 25kg and cloves 10kg are mixed and add clear water 1000kg, first boil with big fire, boil 1 hour with little fire again, standby after cooled and filtered removal filter residue.
Step 3: the preparation of composing flavor liquid: with spicy water 100kg, white granulated sugar 40kg, salt 20kg, krill sauce (krill sauce commodity are available from Norway Krill company) 2kg, zanthoxylum powder 2kg, chilli powder 5kg, soy sauce 10kg, standby after mixing.Described spicy water preparation: Chinese prickly ash 25kg, capsicum 25kg and the big fire of 200kg water are boiled rear little fire and boiled 30 minutes, and be standby after cooled and filtered removal filter residue.
Embodiment 3: have the instant fish of fresh water fish slices of sea food flavor and the comparison of common instant fish of fresh water fish slices organoleptic quality
According to the preparation method of embodiment 1, the fresh water seasoned and the un-added fresh water seasoned that relatively add krill sauce carry out organoleptic quality relatively, see Table 4:
The impact of table 4 krill sauce on the product sensory scoring
* between the different expression of letter same column, there were significant differences (p＜0.05)
Delicate flavour, the color and luster that adds as shown in Table 4 krill sauce obviously is better than un-added, and visible krill sauce has larger lifting to the delicate flavour of product, can also improve the color and luster of product simultaneously, but little on the smell impact of product.In general, krill sauce improves significantly to product, gives its special delicate flavour.
Embodiment 4: the dip time effect for example
Preparation technology according to embodiment 1 has compared different dip times to seasoned color and luster and tasty impact, sees Table 5:
Table 5 dip time is to fillet colour generation and tasty situation
Know that by table 5 the 60min color is more shallow, taste is too light, should not adopt, and 90min is close with the 120min special favor, but the 120min color is crossed dark and obfuscation, adopts the 90min dipping therefore consider.
Embodiment 5: smoke giving an example of chronergy
Compared according to the preparation technology of embodiment 1 and differently smoked the time to the impact of seasoned texture characteristic.As shown in Table 6, the time of smoking is longer, and chewiness is stronger, and cohesion increases, and downward trend appears in elasticity.Smoke the product elasticity of 3h slightly well, hardness is lower, but chewiness can not show a candle to the product of smoking 4h.And the product hardness of smoking 4h is higher, lack flexibility, but chewiness is fine.
Table 6 difference is smoked the seasoned texture characteristic of time
Embodiment 6: the baking chronergy for example
Preparation technology according to embodiment 2 has compared the seasoned colourity of different baking time and the impact of sensory evaluation scores, sees Table 7.
Seasoned colourity and the sensory evaluation scores of different baking times of table 7
* between the different expression of letter same column, there were significant differences (p＜0.05)
As shown in Table 7, the product brightness of baking 4min is higher, color and luster is better, but meat does not reach optimum state in short-term baking process, local flavor is not good enough, the product that product color during baking 5min is compared 4min is slightly not enough, but this moment, product special flavour was best, if continue to increase the baking time, product color is obvious variation.The baking time is remarkable on the color and luster impact of seasoned, and the baking time is longer, and color and luster is darker, if generating coke black can appear and be attended by bitter substance in overlong time.Comprehensive above the analysis finally selected the 5min baking time.
Claims (4)
1. the fish of fresh water fish slices with sea food flavor, is characterized in that, comprises major ingredient and auxiliary material, and proportioning by weight is as follows:
In 100 parts of finished products
Major ingredient: fresh water raw fish: 300～350 parts;
Auxiliary material:
Krill sauce: 20～30 parts;
White sugar: 20～30 parts;
Cooking wine: 2.5～3.75 parts;
Salt: 3～4.5 parts;
Monosodium glutamate: 2～3 parts;
Soy sauce: 4～6 parts;
Nucleotides: 0～0.1 part;
Yeast extract: 0～0.05 part;
Spice liquid: 200-300 part;
Compose flavor liquid: 10～15 parts;
Wherein
Described spice liquid is by Chinese prickly ash 25kg, Radix Glycyrrhizae 25kg, and cassia bark 25kg, fennel 25kg, cloves 10kg and clear water 1000kg boil 1 hour, remove filter residue;
Described tax flavor liquid is by white sugar 2kg, salt 2kg, krill sauce 20kg, zanthoxylum powder 2kg, soy sauce 10kg and clear water 100kg allotment gained;
Product prepares according to the following step:
Work flow comprises the raw material processing, and is freezing, section, and dipping, the stand sheet, oven dry, peel toasts cooling and packs;
1) new fresh freshwater fish scaled, gone internal organ and decaptitates, the flesh of fish being cut into the thick fillet of 3～5mm after-4 ℃ of freezing 3h after cleaning, standby;
2) with step 1) in fillet add except composing the auxiliary materials and mixing of flavor liquid by formula ratio, dipping 60～120min, in dipping process, every 30min stirs once, drains surface moisture after the dipping end, and is standby;
3) with step 2) in fillet adopt heated-air drying to remove moisture, bake out temperature is 55 ℃, relative humidity is 30%, wind speed 2.0m/s smokes to take out after 30min and at room temperature places about 1 hour, and fish body internal moisture is diffused out, put into again baking oven and smoke 4～5h, every 30min turn-over once makes final water content be controlled at 20～30%, and is standby;
4) compose the flavor baking: will compose flavor liquid by formula ratio and evenly be applied in step 3) the fillet surface, neatly be placed on baking tray, the oven temperature lower fire of getting angry is 180～220 ℃, the baking time is that after 3-7min, taking-up is cooling, standby;
5) with step 4) in fillet adopt food-grade polyethylene film plastic pocket, the vacuum quantitative packing obtains finished product.
2. the fish of fresh water fish slices with sea food flavor as claimed in claim 1, is characterized in that, proportioning by weight is as follows:
In 100 parts of finished products
Major ingredient: fresh water raw fish: 320～330 parts;
Auxiliary material:
Krill sauce: 23～28 parts;
White sugar: 24～26 parts;
Cooking wine: 2.9～3.5 parts;
Salt: 3.5～4.0 parts;
Monosodium glutamate: 2.2～2.5 parts;
Soy sauce: 4.5～5.5 parts;
Nucleotides: 0.02～0.08 part;
Yeast extract: 0.01～0.02 part;
Spice liquid: 220-260 part;
Compose flavor liquid: 11～13 parts.
3. the production method with fish of fresh water fish slices of sea food flavor, is characterized in that, comprises major ingredient and auxiliary material, and proportioning by weight is as follows:
In 100 parts of finished products
Major ingredient: fresh water raw fish: 300～350 parts;
Auxiliary material:
Krill sauce: 20～30 parts;
White sugar: 20～30 parts;
Cooking wine: 2.5～3.75 parts;
Salt: 3～4.5 parts;
Monosodium glutamate: 2～3 parts;
Soy sauce: 4～6 parts;
Nucleotides: 0～0.1 part;
Yeast extract: 0～0.05 part;
Spice liquid: 200-300 part;
Compose flavor liquid: 10～15 parts;
Wherein
Described spice liquid is by Chinese prickly ash 25kg, Radix Glycyrrhizae 25kg, and cassia bark 25kg, fennel 25kg, cloves 10kg and clear water 1000kg boil 1 hour, remove filter residue;
Described tax flavor liquid is by white sugar 2kg, salt 2kg, krill sauce 20kg, zanthoxylum powder 2kg, soy sauce 10kg and clear water 100kg allotment gained;
Product prepares according to the following step:
Work flow comprises the raw material processing, and is freezing, section, and dipping, the stand sheet, oven dry, peel toasts cooling and packs;
1) new fresh freshwater fish scaled, gone internal organ and decaptitates, the flesh of fish being cut into the thick fillet of 3～5mm after-4 ℃ of freezing 3h after cleaning, standby;
2) with step 1) in fillet add except composing the auxiliary materials and mixing of flavor liquid by formula ratio, dipping 60～120min, in dipping process, every 30min stirs once, drains surface moisture after the dipping end, and is standby;
3) with step 2) in fillet adopt heated-air drying to remove moisture, bake out temperature is 55 ℃, relative humidity is 30%, wind speed 2.0m/s smokes to take out after 30min and at room temperature places about 1 hour, and fish body internal moisture is diffused out, put into again baking oven and smoke 4～5h, every 30min turn-over once makes final water content be controlled at 20～30%, and is standby;
4) compose the flavor baking: will compose flavor liquid by formula ratio and evenly be applied in step 3) the fillet surface, neatly be placed on baking tray, the oven temperature lower fire of getting angry is 180～220 ℃, the baking time is that after 3-7min, taking-up is cooling, standby;
5) with step 4) in fillet adopt food-grade polyethylene film plastic pocket, the vacuum quantitative packing obtains finished product.
4. method according to claim 4, is characterized in that, proportioning by weight is as follows:
In 100 parts of finished products
Major ingredient: fresh water raw fish: 320～330 parts;
Auxiliary material:
Krill sauce: 23～28 parts;
White sugar: 24～26 parts;
Cooking wine: 2.9～3.5 parts;
Salt: 3.5～4.0 parts;
Monosodium glutamate: 2.2～2.5 parts;
Soy sauce: 4.5～5.5 parts;
Nucleotides: 0.02～0.08 part;
Yeast extract: 0.01～0.02 part;
Spice liquid: 220-260 part;
Compose flavor liquid: 11～13 parts.
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| CN105410746A (en) * | 2014-12-03 | 2016-03-23 | 吴兰平 | Smoked freshwater dace fillet |
| CN105211933A (en) * | 2015-11-13 | 2016-01-06 | 西华大学 | A kind of processing method of suchow mosla herb flesh of fish dried meat |
| CN108651896A (en) * | 2018-04-24 | 2018-10-16 | 大连工业大学 | A kind of production method of instant Ba Sha fillet |
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