CN103263041B - Preparation method of globefish quick-frozen flavor product - Google Patents
Preparation method of globefish quick-frozen flavor product Download PDFInfo
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- CN103263041B CN103263041B CN201310218654.7A CN201310218654A CN103263041B CN 103263041 B CN103263041 B CN 103263041B CN 201310218654 A CN201310218654 A CN 201310218654A CN 103263041 B CN103263041 B CN 103263041B
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Abstract
The invention relates to a preparation method of a globefish quick-frozen flavor product. The preparation method comprises the following steps of: removing fascia from the flesh of fish along the spine slice, and cutting into shredded fish by using a knife; mixing the flesh of fish with water, adding salt, soaking, stirring during soaking, washing by using running water, taking out the flesh of fish and draining the water; after adding auxiliary materials into the flesh of fish and curing, heating until the flesh of fish is cooked in a frying pan, boiling capsella bursa-pastoris by using boiling water, cooling by using the running water of tap water, dehydrating until water dropping does not occur with manual squeezing, cutting up, and then evenly mixing the flesh of fish and the capsella bursa-pastoris; putting stuffing in wafer paper and packing into a cylindrical green body, coating egg yolk liquid on the surface, and then sticking bread flour; and canning the prepared finished products, and putting the finished products into a refrigerator for quick-freezing and refrigerated storage. The globefish quick-frozen flavor product is safe to eat by people who do not need to worry about poisoning, and delicious and rich in nutrition, and can retain nutritional components of globefish as much as possible.
Description
Technical field
The present invention is specifically related to a kind of filefish quick-frozen flavour product preparation method.
Background technology
Globe fish has another name called bubble fish, is water warm ocean benthic fishes, has distribution in the each large sea area of China, and indivedual kinds also enter rivers egg reproduction.The kind of globe fish is a lot, and globe fish likes integrated 2-3 groupuscule only movable together, movable seldom separately.Generally just emerge ventilation once every 70-150 second or longer time.Fugu backflow fish, parent population entered river by sea and laid eggs spring, and juvenile fish is fattened, grows in rivers or lake, and the spring in next year enters sea.Filefish is middle-size and small-size fish, and body surface has spinule, the general long 20-30 centimetre of body, body weight 400-600 gram of left and right.THE LOWER YANGTZE VALLEY coastal area comprises that Chongming is the main place of production of natural filefish.Liver, the genital gland and blood of filefish have severe toxicity, and tetraodotoxin can be used for curing the disease such as neuralgia, spasm after extracting.Filefish delicious meat, is rich in fat, and protein content is very high.
Summary of the invention
Goal of the invention: the invention provides a kind of filefish quick-frozen flavour product preparation method, avoid poisoning, a person sponging on an aristocrat can relievedly eat.
Technical scheme: a kind of filefish quick-frozen flavour product preparation method, comprises the steps:
1) will oppress along spine sheet and remove manadesma, be cut into fish silk by knife;
2) flesh of fish is mixed with the ratio of 1:1 with water, add 4% salt, soak 6-8min, stir 3 times between soak period, rinse 10min with flowing water, taking-up is oppressed, drain well;
3) after adding auxiliary material to pickle the flesh of fish, in the oil cauldron of 100-120 DEG C, be heated to ripe, shepherd's purse boiling water boiling 1min, running water flowing water is cooling, dewaters to hand and squeezes without the shape that drips, chopping, then mixes the flesh of fish and shepherd's purse thoroughly;
4) fillings is placed in waffle paper and is bundled into cylindrical green body, egg yolk liquid from the teeth outwards, then be stained with bread flour;
5), by ready-made finished product mounted box, finished product is placed in the freezer of-35 DEG C, quick-frozen to central temperature-18 DEG C, refrigeration storage in-18 DEG C.
As optimization: the monosodium glutamate of the salt that described auxiliary material is 0.5-2%, the fecula of 1-3% and 0.5-2%.
As optimization: the salt that described auxiliary material is 1%, 2% fecula and 1% monosodium glutamate.
Beneficial effect: people of the present invention can relievedly eat, need not worry poisoningly, not only delicious, nutritious, and can accomplish to retain as far as possible the trophic component composition of globe fish itself.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be described in detail.
Summation, a kind of filefish quick-frozen of the present invention flavour product preparation method, through overtesting, below table one provide Different Nutrition constituent content, canonical reference value and nutrient reference value (NRV) separately.
Table one Different Nutrition constituent is content, canonical reference value and nutrient reference value (NRV) separately
| Trophic component composition | Content | Canonical reference value | Nutrient reference value (NRV) |
| Protein (g/100g) | 9.3 | 60 | 15% |
| Fat (g/100g) | 10.9 | 60 | 18% |
| Carbohydrate (g/100g) | 5.5 | 300 | 2% |
| Sodium (mg/100g) | 115 | 2000 | 6% |
| Energy (KJ/100g) | 655 | 8400 | 8% |
Embodiment 1:
A kind of filefish quick-frozen flavour product preparation method, comprises the steps:
1) will oppress along spine sheet and remove manadesma, be cut into fish silk by knife;
2) flesh of fish is mixed with the ratio of 1:1 with water, add 4% salt, soak 6min, stir 3 times between soak period, rinse 10min with flowing water, taking-up is oppressed, drain well;
3) after adding auxiliary material to pickle the flesh of fish, in the oil cauldron of 100 DEG C, be heated to ripe, shepherd's purse boiling water boiling 1min, running water flowing water is cooling, dewaters to hand and squeezes without the shape that drips, chopping, then mixes the flesh of fish and shepherd's purse thoroughly;
4) fillings is placed in waffle paper and is bundled into cylindrical green body, egg yolk liquid from the teeth outwards, then be stained with bread flour;
5), by ready-made finished product mounted box, finished product is placed in the freezer of-35 DEG C, quick-frozen to central temperature-18 DEG C, refrigeration storage in-18 DEG C.
Wherein, the salt that auxiliary material is 0.5%, 1% fecula and 0.5% monosodium glutamate.
Embodiment 2:
A kind of filefish quick-frozen flavour product preparation method, comprises the steps:
1) will oppress along spine sheet and remove manadesma, be cut into fish silk by knife;
2) flesh of fish is mixed with the ratio of 1:1 with water, add 4% salt, soak 8min, stir 3 times between soak period, rinse 10min with flowing water, taking-up is oppressed, drain well;
3) after adding auxiliary material to pickle the flesh of fish, in the oil cauldron of 120 DEG C, be heated to ripe, shepherd's purse boiling water boiling 1min, running water flowing water is cooling, dewaters to hand and squeezes without the shape that drips, chopping, then mixes the flesh of fish and shepherd's purse thoroughly;
4) fillings is placed in waffle paper and is bundled into cylindrical green body, egg yolk liquid from the teeth outwards, then be stained with bread flour;
5), by ready-made finished product mounted box, finished product is placed in the freezer of-35 DEG C, quick-frozen to central temperature-18 DEG C, refrigeration storage in-18 DEG C.
Wherein, the salt that auxiliary material is 2%, 3% fecula and 2% monosodium glutamate.
Embodiment 3:
A kind of filefish quick-frozen flavour product preparation method, comprises the steps:
1) will oppress along spine sheet and remove manadesma, be cut into fish silk by knife;
2) flesh of fish is mixed with the ratio of 1:1 with water, add 4% salt, soak 7min, stir 3 times between soak period, rinse 10min with flowing water, taking-up is oppressed, drain well;
3) after adding auxiliary material to pickle the flesh of fish, in the oil cauldron of 110 DEG C, be heated to ripe, shepherd's purse boiling water boiling 1min, running water flowing water is cooling, dewaters to hand and squeezes without the shape that drips, chopping, then mixes the flesh of fish and shepherd's purse thoroughly;
4) fillings is placed in waffle paper and is bundled into cylindrical green body, egg yolk liquid from the teeth outwards, then be stained with bread flour;
5), by ready-made finished product mounted box, finished product is placed in the freezer of-35 DEG C, quick-frozen to central temperature-18 DEG C, refrigeration storage in-18 DEG C.
Wherein, the salt that auxiliary material is 1%, 2% fecula and 1% monosodium glutamate.
Claims (3)
1. a filefish quick-frozen flavour product preparation method, is characterized in that: comprise the steps:
1) will oppress along spine sheet and remove manadesma, be cut into fish silk by knife;
2) flesh of fish is mixed with the ratio of 1:1 with water, add 4% salt, soak 6-8min, stir 3 times between soak period, rinse 10min with flowing water, taking-up is oppressed, drain well;
3) after adding auxiliary material to pickle the flesh of fish, in the oil cauldron of 100-120 DEG C, be heated to ripe, shepherd's purse boiling water boiling 1min, running water flowing water is cooling, dewaters to hand and squeezes without the shape that drips, chopping, then mixes the flesh of fish and shepherd's purse thoroughly;
4) fillings is placed in waffle paper and is bundled into cylindrical green body, egg yolk liquid from the teeth outwards, then be stained with bread flour;
5), by ready-made finished product mounted box, finished product is placed in the freezer of-35 DEG C, quick-frozen to central temperature-18 DEG C, refrigeration storage in-18 DEG C.
2. filefish quick-frozen flavour product preparation method according to claim 1, is characterized in that: the monosodium glutamate of the salt that described auxiliary material is 0.5-2%, the fecula of 1-3% and 0.5-2%.
3. filefish quick-frozen flavour product preparation method according to claim 2, is characterized in that: the salt that described auxiliary material is 1%, 2% fecula and 1% monosodium glutamate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310218654.7A CN103263041B (en) | 2013-06-04 | 2013-06-04 | Preparation method of globefish quick-frozen flavor product |
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| CN201310218654.7A CN103263041B (en) | 2013-06-04 | 2013-06-04 | Preparation method of globefish quick-frozen flavor product |
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| CN103263041B true CN103263041B (en) | 2014-12-10 |
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| CN104187865A (en) * | 2014-09-22 | 2014-12-10 | 江苏中洋集团股份有限公司 | Sauced, spicy and garlic puffer fish processing method |
| CN107927622A (en) * | 2017-12-11 | 2018-04-20 | 上海交通大学 | A kind of river Puffer dried fish and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100318879B1 (en) * | 1999-01-12 | 2002-01-04 | 박광찬 | A swellfish cooking method |
| KR100696645B1 (en) * | 2005-08-29 | 2007-03-19 | 가부시키가이샤 간몬카이 | Method for processing globefish |
| CN101361503A (en) * | 2008-07-18 | 2009-02-11 | 扬州大江渔业有限公司 | Fresh food processing method of puffer fish |
| CN101327020A (en) * | 2008-07-18 | 2008-12-24 | 扬州大江渔业有限公司 | Method for cooking blowfish |
| CN102987453A (en) * | 2011-09-09 | 2013-03-27 | 童友忠 | Preparation method of fish |
| CN102578627B (en) * | 2012-02-16 | 2013-06-26 | 张卫东 | Method for making flavor fish |
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