CN103271379A - Preparation method of convenient and instant flavory grilled fish - Google Patents
Preparation method of convenient and instant flavory grilled fish Download PDFInfo
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- CN103271379A CN103271379A CN2013101899797A CN201310189979A CN103271379A CN 103271379 A CN103271379 A CN 103271379A CN 2013101899797 A CN2013101899797 A CN 2013101899797A CN 201310189979 A CN201310189979 A CN 201310189979A CN 103271379 A CN103271379 A CN 103271379A
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Abstract
The invention discloses a preparation method of convenient and instant flavory grilled fish. The preparation method is characterized in that a modern processing process is adopted for preparing fresh water fish into the convenient and instant flavory grilled fish which is convenient to eat and adaptable to fast pace of life in the society. The prepared fish is fresh in taste, unique in flavor, and chewable with certain elasticity and rigidity. In addition, fish thorns and fishbone tissues are completely softened, so that the convenient and instant flavory grilled fish can be directly eaten, and the problem that a user can be choked up by fishbone of most fresh water fish is solved.
Description
Technical field
The present invention relates to a kind of preparation method of convenient and instant special flavour roasted fish, belong to food processing field.
Background technology
Along with living standard improves, work rhythm is accelerated, and people are tending towards selecting instant, food efficiently, and research and food convenient for production are the development trends of food industry.Most of fresh water fishbones are many and tiny, have the defective of card larynx easily, and therefore commodity value is lower all the time; The process technology of fresh-water fishes comparatively lacks in addition, and the product form of fresh-water fishes generally all is non-ready-to-eat food, and taste is too single, is inconvenient to carry and store.So we wish to adopt modernization, standardized process technology to address the above problem, and not only will thoroughly solve the problem that the fresh water fishbone blocks larynx more, also to satisfy people to convenient, delicious, the healthy demand of food consumption.
Summary of the invention
The objective of the invention is to provide at the deficiencies in the prior art a kind of preparation method of convenient and instant special flavour roasted fish, it is characterized in that adopting modern processing, fresh-water fishes are processed into a kind of special flavour roasted fish of convenient and instant, instant, adapt to social allegro life, finished product fishiness road deliciousness, the unique flavor made have certain elasticity and hardness, anti-chewing; Fishbone, fish-bone are organized softeningly fully in addition, can directly eat, and have thoroughly solved the problem that most of fresh water fishbones block larynx more.
Purpose of the present invention is realized that by following technical measures wherein said raw material umber is parts by weight except specified otherwise.
The initiation material of convenient and instant special flavour roasted fish is composed of the following components to be:
100 parts of fresh-water fishes
20～33 parts of auxiliary materials.
The preparation method of convenient and instant special flavour roasted fish may further comprise the steps:
1) pretreatment of raw material:
Portion cuts open with fish belly, decaptitates, goes internal organ, removes the gill, cleans dirt and black film in the abdomen, cuts off fin and fish tail, and is standby behind the draining;
2) pickle:
Weight in fish, with salt 8～12%, cooking wine 8～12%, Chinese prickly ash 0.3～0.7%, anise 0.8～1.2%, the pickling liquid of the auxiliary material preparation of pepper powder 0.18～0.22% and old ginger 3～7% is put into the salted fish pond for 20～33 parts, then 100 parts of fresh-water fishes are dropped in the salted fish pond, in 0～5 ℃ of temperature, pickle 36～72h, in curing process, turn over fish once every 12h;
3) desalination and cutting:
The fish of pickling is clean with the clear water rinsing, behind the clear water desalination 2～6h that flows, fish is cut into long 4～8 cm, the bulk of wide 2～5 cm;
4) fried:
With the fish piece draining after the desalination, setting oily temperature is 165～175 ℃, and the fish piece is put into oil, and fried 2～5min finalizes the design almost the fish piece;
5) autoclaving:
Fish piece after fried is pressure-cooked, in 121 ℃ of temperature, pressure 0.12～0.13MPa, insulation 10～15min, release is cooled to room temperature again;
6) smoke dried:
In oven, put into charcoal, with smooth sootiness 30～60min on the barbecue grate, every the sootiness 15～30min of being placed on of the fish piece after the autoclaving;
7) spice:
With the fish piece after sootiness metering, with white granulated sugar 3～5%, monosodium glutamate 0.8～1.2%, pepper powder 0.18～0.22%, chilli powder 2～4% and light soy sauce 2～4% stir, and spread upon the surfaces externally and internally of the fish piece after the sootiness;
8) metering packing:
Check that packaging bag has or not breakage, avoid sack to pollute as far as possible; The net content that indicates by packaging bag is gone in the retort pouch vacuum heat-sealing with the fish behind the spice is packaged;
9) sterilization:
Adopt high temperature high pressure sterilizing, in 121 ℃ of temperature, pressure 0.12～0.13MPa, sterilization 10min～20min, release is cooled to room temperature again;
10) dewater vanning.
Described fresh-water fishes are at least a in crucian, grass carp, silver carp, variegated carp, carp, blunt snout bream, Tilapia mossambica and the yellow eel etc.
Described auxiliary material is salt, cooking wine, Chinese prickly ash, anise, pepper powder and old ginger.
Performance test
The physical and chemical index of the product that the present invention obtains and sanitary index all detect by the national standard detection method, and its physical and chemical index and sanitary index all meet national correlation technique standard, and meet the following requirements:
The organoleptic indicator is detailed to be shown in Table 1, and physical and chemical index is detailed to be shown in Table 2, and microbiological indicator is detailed to be shown in Table 3.
The present invention has the following advantages
Present tempting golden yellow or brown according to product processed of the present invention, be rich in reflecting feel, do not have fishlike smell fully, and have the peculiar fragrance of fried fish processed and grilled fish, bright fragrant suiting, mouthfeel is good, anti-chews, pleasant impression perfume (or spice).Being convenient to eat and carry, is one delicacies on the dining table.
The specific embodiment
By the following examples the present invention is carried out concrete description; be necessary to be pointed out that at this present embodiment only is used for further specifying that the present invention carries out; can not be interpreted as limiting the scope of the invention, the person skilled in art can make some nonessential improvement and adjustment according to the content of foregoing invention.
Embodiment 1 is the convenient and instant special flavour roasted fish of crucian preparation
1) pretreatment of raw material:
Portion cuts open with fish belly, decaptitates, goes internal organ, removes the gill, cleans dirt and black film in the abdomen, cuts off fin and fish tail, and is standby behind the draining;
2) pickle:
In the weight of fish, with salt 8%, cooking wine 8%, Chinese prickly ash 0.3%, anise 0.8%, the pickling liquid of pepper powder 0.18% and old ginger 3% preparation is put into the salted fish pond for 20 parts, then 100 parts of fresh-water fishes is dropped in the salted fish pond, in 0～5 ℃ of temperature, pickle 36h, in curing process, turn over fish once every 12h;
3) desalination and cutting:
The fish of pickling is clean with the clear water rinsing, behind the clear water desalination 2h that flows, fish is cut into long 4～8 cm, the bulk of wide 2～5 cm;
4) fried:
With the fish piece draining after the desalination, setting oily temperature is 165 ℃, and the fish piece is put into oil, and fried 2min finalizes the design almost the fish piece;
5) autoclaving:
Fish piece after fried is pressure-cooked, in 121 ℃ of temperature, pressure 0.12～0.13MPa, insulation 10～15min, release is cooled to room temperature again;
6) smoke dried:
In oven, put into charcoal, with smooth sootiness 30min on the barbecue grate, every the sootiness 15min of being placed on of fish piece;
7) spice:
With the fish piece after sootiness metering, with white granulated sugar 3%, monosodium glutamate 0.8%, pepper powder 0.18%, chilli powder 2% and light soy sauce 2% stir, and spread upon the surfaces externally and internally of the fish piece after the sootiness;
8) metering packing:
Check that packaging bag has or not breakage, avoid sack to pollute as far as possible; The net content that indicates by packaging bag is gone in the retort pouch vacuum heat-sealing with the fish behind the spice is packaged;
9) sterilization:
Adopt high temperature high pressure sterilizing, in 121 ℃ of temperature, pressure 0.12～0.13MPa, sterilization 10min～20min, release is cooled to room temperature again;
10) dewater vanning.
Embodiment 2 is the convenient and instant special flavour roasted fish of grass carp preparation
1) pretreatment of raw material:
Portion cuts open with fish belly, decaptitates, goes internal organ, removes the gill, cleans dirt and black film in the abdomen, cuts off fin and fish tail, and is standby behind the draining;
2) pickle:
In the weight of fish, with salt 10%, cooking wine 10%, Chinese prickly ash 0.5%, anise 1%, the pickling liquid of pepper powder 0.2% and old ginger 5% preparation is put into the salted fish pond for 27 parts, then 100 parts of fresh-water fishes is dropped in the salted fish pond, in 0～5 ℃ of temperature, pickle 48h, in curing process, turn over fish once every 12h;
3) desalination and cutting:
The fish of pickling is clean with the clear water rinsing, behind the clear water desalination 4h that flows, fish is cut into long 4～8cm, the bulk of wide 2～5 cm;
4) fried:
With the fish piece draining after the desalination, setting oily temperature is 170 ℃, and the fish piece is put into oil, and fried 3min finalizes the design almost the fish piece;
5) autoclaving:
Fish piece after fried is pressure-cooked, in 121 ℃ of temperature, pressure 0.12～0.13MPa, insulation 10～15min, release is cooled to room temperature again;
6) smoke dried:
In oven, put into charcoal, with smooth sootiness 40min on the barbecue grate, every the sootiness 20min of being placed on of fish piece;
7) spice:
With the fish piece after sootiness metering, with white granulated sugar 4%, monosodium glutamate 1%, pepper powder 0.2%, chilli powder 3% and light soy sauce 3% stir, and spread upon the surfaces externally and internally of the fish piece after the sootiness;
8) metering packing:
Check that packaging bag has or not breakage, avoid sack to pollute as far as possible; The net content that indicates by packaging bag is gone in the retort pouch vacuum heat-sealing with the fish behind the spice is packaged;
9) sterilization:
Adopt high temperature high pressure sterilizing, in 121 ℃ of temperature, pressure 0.12～0.13MPa, sterilization 10min～20min, release is cooled to room temperature again;
10) dewater vanning.
Embodiment 3 is the convenient and instant special flavour roasted fish of silver carp fish preparation
1) pretreatment of raw material:
Portion cuts open with fish belly, decaptitates, goes internal organ, removes the gill, cleans dirt and black film in the abdomen, cuts off fin and fish tail, and is standby behind the draining;
2) pickle:
Weight in fish, with salt 12%, cooking wine 12%, Chinese prickly ash 0.7%, anise 1.2%, the pickling liquid of pepper powder 0.22% and old ginger 7% preparation is put into the salted fish pond for 33 parts, then 100 parts of fresh-water fishes are dropped in the salted fish pond, in 0～5 ℃ of temperature, pickle 72h, in curing process, turn over fish once every 12h;
3) desalination and cutting:
The fish of pickling is clean with the clear water rinsing, behind the clear water desalination 6h that flows, fish is cut into long 4～8 cm, the bulk of wide 2～5 cm;
4) fried:
With the fish piece draining after the desalination, setting oily temperature is 175 ℃, and the fish piece is put into oil, and fried 5min finalizes the design almost the fish piece;
5) autoclaving:
Fish piece after fried is pressure-cooked, in 121 ℃ of temperature, pressure 0.12～0.13MPa, insulation 10～15min, release is cooled to room temperature again;
6) smoke dried:
In oven, put into charcoal, with smooth sootiness 60min on the barbecue grate, every the sootiness 30min of being placed on of fish piece;
7) spice:
With the fish piece after sootiness metering, with white granulated sugar 5%, monosodium glutamate 1.2%, pepper powder 0.22%, chilli powder 4% and light soy sauce 4% stir, and spread upon the surfaces externally and internally of the fish piece after the sootiness;
8) metering packing:
Check that packaging bag has or not breakage, avoid sack to pollute as far as possible; The net content that indicates by packaging bag is gone in the retort pouch vacuum heat-sealing with the fish behind the spice is packaged;
9) sterilization:
Adopt high temperature high pressure sterilizing, in 121 ℃ of temperature, pressure 0.12～0.13MPa, sterilization 10min～20min, release is cooled to room temperature again;
10) dewater vanning.
The requirement of table 1 sense organ
| Project | Requirement |
| Tissue morphology | Stick is even or form is straight, neatly not mixed and disorderly |
| Color and luster | It is consistent relatively to have the intrinsic color and luster of each kind, color and luster |
| Smell | Have the due fragrance of each kind, do not have to breathe out and lose flavor |
| Mouthfeel | Aftertaste, moderately salted, fragrant peppery good to eat is arranged |
| Impurity | There is not macroscopic exogenous impurity |
Table 2 physical and chemical index
Microbiological indicator 3 meets can commercial sterilization requirement.
Claims (4)
1. a convenient and instant special flavour roasted fish is characterized in that the initiation material of this special flavour roasted fish is composed of the following components, counts by weight:
100 parts of fresh-water fishes
20～33 parts of auxiliary materials.
2. according to the preparation method of the described convenient and instant special flavour roasted fish of claim 1, it is characterized in that this method may further comprise the steps:
1) pretreatment of raw material:
Portion cuts open with fish belly, decaptitates, goes internal organ, removes the gill, cleans dirt and black film in the abdomen, cuts off fin and fish tail, and is standby behind the draining;
2) pickle:
Weight in fish, with salt 8～12%, cooking wine 8～12%, Chinese prickly ash 0.3～0.7%, anise 0.8～1.2%, the pickling liquid of the auxiliary material preparation of pepper powder 0.18～0.22% and old ginger 3～7% is put into the salted fish pond for 20～33 parts, then 100 parts of fresh-water fishes are dropped in the salted fish pond, in 0～5 ℃ of temperature, pickle 36～72h, in curing process, turn over fish once every 12h;
3) desalination and cutting:
The fish of pickling is clean with the clear water rinsing, behind the clear water desalination 2～6h that flows, fish is cut into long 4～8 cm, the bulk of wide 2～5 cm;
4) fried:
With the fish piece draining after the desalination, setting oily temperature is 165～175 ℃, and the fish piece is put into oil, and fried 2～5min finalizes the design almost the fish piece;
5) autoclaving:
Fish piece after fried is pressure-cooked, in 121 ℃ of temperature, pressure 0.12～0.13MPa, insulation 10～15min, release is cooled to room temperature again;
6) smoke dried:
In oven, put into charcoal, with smooth sootiness 30～60min on the barbecue grate, every the sootiness 15～30min of being placed on of the fish piece after the autoclaving;
7) spice:
With the fish piece after sootiness metering, with white granulated sugar 3～5%, monosodium glutamate 0.8～1.2%, pepper powder 0.18～0.22%, chilli powder 2～4% and light soy sauce 2～4% stir, and spread upon the surfaces externally and internally of the fish piece after the sootiness;
8) metering packing:
Check that packaging bag has or not breakage, avoid sack to pollute as far as possible; The net content that indicates by packaging bag is gone in the retort pouch vacuum heat-sealing with the fish behind the spice is packaged;
9) sterilization:
Adopt high temperature high pressure sterilizing, in 121 ℃ of temperature, pressure 0.12～0.13MPa, sterilization 10min～20min, release is cooled to room temperature again;
10) dewater vanning.
3. according to the preparation method of the described convenient and instant special flavour roasted fish of claim 1, it is characterized in that fresh-water fishes are at least a in crucian, grass carp, silver carp, variegated carp, carp, blunt snout bream, Tilapia mossambica and the yellow eel etc.
4. according to the preparation method of the described convenient and instant special flavour roasted fish of claim 1, it is characterized in that auxiliary material is salt, cooking wine, Chinese prickly ash, anise, pepper powder and old ginger.
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907960A (en) * | 2014-03-31 | 2014-07-09 | 江南大学 | Process of softening intramuscular bones of freshwater fish |
| CN103989202A (en) * | 2014-05-19 | 2014-08-20 | 苏伟 | Instant grilled fish and preparation method thereof |
| CN104026642A (en) * | 2014-03-25 | 2014-09-10 | 中国海洋大学 | Preserving method of low-salt sea bass |
| CN104351844A (en) * | 2014-11-06 | 2015-02-18 | 毕军 | Formula of grilled fish on paper, and preparation technology of formula |
| CN104366578A (en) * | 2014-11-18 | 2015-02-25 | 唐加宜 | Spicy baked carp convenient to eat and preparation method of spicy baked carp |
| CN105707749A (en) * | 2016-03-08 | 2016-06-29 | 马鞍山市十月丰食品有限公司 | Making method of barbecue fish sauce |
| CN105852024A (en) * | 2016-04-06 | 2016-08-17 | 安徽新珠城鱼坊餐饮管理有限公司 | Grilled fish pickling material |
| CN106261981A (en) * | 2016-08-29 | 2017-01-04 | 黎志春 | The processing method of instant grilled fish |
| CN106376855A (en) * | 2016-08-30 | 2017-02-08 | 通江县光泰科技发展有限责任公司 | Processing and preparation method of flavored fish |
| CN106722379A (en) * | 2016-11-11 | 2017-05-31 | 王善合 | A kind of grilled fish processing technology |
| CN108142911A (en) * | 2016-12-05 | 2018-06-12 | 海南翔泰食品科技有限公司 | A kind of efficiently grilled fish formula and grilled fish technique |
| CN110463928A (en) * | 2019-09-19 | 2019-11-19 | 珠海市祺海水产科技有限公司 | A kind of production method of the marinated flesh of fish based on high temperature sterilization |
| CN111480815A (en) * | 2020-04-15 | 2020-08-04 | 向茂柏 | Industrial production process flow of grilled fish |
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| CN101632464B (en) * | 2008-07-24 | 2012-09-05 | 山田水产株式会社 | Method for processing grilled fish fillets |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104026642A (en) * | 2014-03-25 | 2014-09-10 | 中国海洋大学 | Preserving method of low-salt sea bass |
| CN104026642B (en) * | 2014-03-25 | 2015-12-02 | 中国海洋大学 | A kind of method of salting and processing of less salt orange rock-fiss |
| CN103907960B (en) * | 2014-03-31 | 2015-10-21 | 江南大学 | Spinule softening process between a kind of fresh-water fishes flesh |
| CN103907960A (en) * | 2014-03-31 | 2014-07-09 | 江南大学 | Process of softening intramuscular bones of freshwater fish |
| CN103989202A (en) * | 2014-05-19 | 2014-08-20 | 苏伟 | Instant grilled fish and preparation method thereof |
| CN104351844A (en) * | 2014-11-06 | 2015-02-18 | 毕军 | Formula of grilled fish on paper, and preparation technology of formula |
| CN104366578A (en) * | 2014-11-18 | 2015-02-25 | 唐加宜 | Spicy baked carp convenient to eat and preparation method of spicy baked carp |
| CN105707749A (en) * | 2016-03-08 | 2016-06-29 | 马鞍山市十月丰食品有限公司 | Making method of barbecue fish sauce |
| CN105852024A (en) * | 2016-04-06 | 2016-08-17 | 安徽新珠城鱼坊餐饮管理有限公司 | Grilled fish pickling material |
| CN106261981A (en) * | 2016-08-29 | 2017-01-04 | 黎志春 | The processing method of instant grilled fish |
| CN106376855A (en) * | 2016-08-30 | 2017-02-08 | 通江县光泰科技发展有限责任公司 | Processing and preparation method of flavored fish |
| CN106722379A (en) * | 2016-11-11 | 2017-05-31 | 王善合 | A kind of grilled fish processing technology |
| CN108142911A (en) * | 2016-12-05 | 2018-06-12 | 海南翔泰食品科技有限公司 | A kind of efficiently grilled fish formula and grilled fish technique |
| CN110463928A (en) * | 2019-09-19 | 2019-11-19 | 珠海市祺海水产科技有限公司 | A kind of production method of the marinated flesh of fish based on high temperature sterilization |
| CN111480815A (en) * | 2020-04-15 | 2020-08-04 | 向茂柏 | Industrial production process flow of grilled fish |
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Inventor after: Jia Lirong Inventor after: Li Wei Inventor after: Guo Hongying Inventor after: Zi Yinglei Inventor after: Zhao Zijun Inventor before: Jia Lirong Inventor before: Li Wei Inventor before: Guo Hongying Inventor before: Zi Ronglei Inventor before: Zhao Zijun |
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Free format text: CORRECT: INVENTOR; FROM: JIA LIRONG LI WEI GUO HONGYING ZI RONGLEI ZHAO ZIJUN TO: JIA LIRONG LI WEIGUO HONGYING ZI YINGLEI ZHAO ZIJUN |