CN103478766B - Method for cooking fish - Google Patents

Method for cooking fish Download PDF

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Publication number
CN103478766B
CN103478766B CN201310396803.9A CN201310396803A CN103478766B CN 103478766 B CN103478766 B CN 103478766B CN 201310396803 A CN201310396803 A CN 201310396803A CN 103478766 B CN103478766 B CN 103478766B
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China
Prior art keywords
fish
kettle
boiled
fish body
skin
Prior art date
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Application number
CN201310396803.9A
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Chinese (zh)
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CN103478766A (en
Inventor
林江裕
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NINGBO JIABIKE FOOD Co Ltd
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NINGBO JIABIKE FOOD Co Ltd
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Priority to CN201310396803.9A priority Critical patent/CN103478766B/en
Publication of CN103478766A publication Critical patent/CN103478766A/en
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Publication of CN103478766B publication Critical patent/CN103478766B/en
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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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a method for cooking fish. According to the method, the surface of a fish body is covered with cotton cloth in a cooking process of the fish body, thereby preventing high-temperature steam from directly contacting the surface of fish skin and preventing the surface of the fish skin from being burnt and oxidized; in the process of scraping the skin, fish flesh is unlikely to scrape off, so that the flesh yield is improved; in the cooking process of the fish, water is unlikely to lose and the mouth feel of the fish is guaranteed.

Description

A kind of method of Boiled fish
Technical field
The present invention relates to field of processing of aquatic products, more specifically, relate to a kind of method of Boiled fish.
Background technology
To in canned tunas manufacturing procedure, have and tuna fish boiled and then carries out the operation of rossing.Fish body carries out boiling by high-temperature vapour, carries out rossing after boiling.A following difficult problem is usually encountered: 1) fish body and steam directly contact and then cause that fish surface is burnt, problem of oxidation in the process of with high-temperature vapour fish body being carried out to direct boiling, not only make fish surface rossing difficulty, and owing to needing the part of burning to scrape off during process, the dressing percentage therefore making fish body add man-hour reduces; 2) fish body moisture content and resolvability albumen easily run off, the mouthfeel of the impact flesh of fish and nutritive value; 3), after digestion process terminates, fish body fish-skin surface is very fast dry, and dry fish-skin is close to the flesh of fish, cause rossing difficulty, easily the subcutaneous flesh of fish is together scraped off together with fish-skin during rossing, affect dressing percentage, and the fish-skin of drying is difficult to carry out rossing operation, affect workman's rossing efficiency.
In order to solve the problem, the applicant is when the U.S. investigates, saw following solution: first fish body is put into fish kettle, by high-temperature vapour, fish is boiled again after vacuumizing in fish kettle, effectively prevent the problem that high-temperature vapour and fish body contact surface are easily oxidized like this, therefore substantially increase dressing percentage, but the Boiled fish equipment price of these class methods is very expensive, and Boiled fish efficiency is not high.
Summary of the invention
The present invention is directed to prior art deficiency, provide a kind of method of Boiled fish, effectively improve the dressing percentage of fish in process, and in fish digestion process, moisture and soluble protein not easily run off, ensure that mouthfeel and the nutrition of the flesh of fish.
The present invention realizes as follows: a kind of method of Boiled fish, comprises the steps: 1) wrap with cotton after needing the fish body of boiling to thaw, make fish-skin be close to cotton, then fill basket or entrucking; 2) the fish body feeding fish kettle framed up or after entrucking, by the high-temperature vapor in fish kettle, fish body is heated, until fish body is boiled; 3) after fish body boils, continue fish body is cooled in fish kettle, fish body is moved to cooling room from fish kettle and continues cooling.
In technique scheme, preferably, in fish kettle, high-temperature vapor temperature is between 90 DEG C to 110 DEG C, and Boiled fish pot inner pressure is 0.1 MPa to 0.3 MPa.
The present invention compared with prior art, has following beneficial effect: in fish body digestion process, by wrapping up cotton in fish surface, prevent high-temperature vapour directly and fish-skin surface contact, prevent the problem that fish-skin surface is burnt, is oxidized, do not allow during rossing easy to hang fall the flesh of fish, improve dressing percentage; And in fish digestion process, moisture not easily runs off, ensure that the mouthfeel of the flesh of fish.
Detailed description of the invention
Below the present invention is described in further detail: a kind of method of Boiled fish, comprises the steps: 1) wrap with cotton after needing the fish body of boiling to thaw, make fish-skin be close to cotton, then fill basket or entrucking; 2) the fish body feeding fish kettle framed up or after entrucking, by the high-temperature vapor in fish kettle, fish body is heated, until fish body is boiled; 3) after fish body boils, continue fish body is cooled in fish kettle, fish body is moved to cooling room from fish kettle and continues cooling.
In fish kettle, high-temperature vapor temperature is between 90 DEG C to 110 DEG C, and Boiled fish pot inner pressure is 0.1 MPa to 0.3 MPa.
Concrete principle of the present invention is: by making wet cotton be close to fish-skin the wet cotton parcel of fish body, carrying out in the process of boiling with steam to fish body, block steam and directly contact fish-skin, therefore fish surface is prevented to burn and oxidized problem, and therefore the moisturizing coat that fish surface has a wet cotton in digestion process is not easy to cause the loss of fish body internal moisture and resolvability albumen, improves mouthfeel and the nutritive value of the flesh of fish; And after digestion process terminates, fish body fish-skin surface can not be very fast dry, and person can be easy to scrape off epidermis and be not easy to scrape the flesh of fish together with fish-skin to make rossing, improves rossing efficiency.

Claims (2)

1. a method for Boiled fish, is characterized in that: comprise the steps: 1) wrap with cotton after needing the fish body of boiling to thaw, make fish-skin be close to cotton, then fill basket or entrucking; 2) the fish body feeding fish kettle framed up or after entrucking, by the high-temperature vapor in fish kettle, fish body is heated, until fish body is boiled; 3) after fish body boils, continue fish body is cooled in fish kettle, fish body is moved to cooling room from fish kettle and continues cooling.
2. the method for a kind of Boiled fish as claimed in claim 1, is characterized in that: in fish kettle, high-temperature vapor temperature is between 90 DEG C to 110 DEG C, and Boiled fish pot inner pressure is 0.1 MPa to 0.3 MPa.
CN201310396803.9A 2013-09-04 2013-09-04 Method for cooking fish Active CN103478766B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310396803.9A CN103478766B (en) 2013-09-04 2013-09-04 Method for cooking fish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310396803.9A CN103478766B (en) 2013-09-04 2013-09-04 Method for cooking fish

Publications (2)

Publication Number Publication Date
CN103478766A CN103478766A (en) 2014-01-01
CN103478766B true CN103478766B (en) 2015-02-25

Family

ID=49819628

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310396803.9A Active CN103478766B (en) 2013-09-04 2013-09-04 Method for cooking fish

Country Status (1)

Country Link
CN (1) CN103478766B (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1985672A (en) * 2007-01-10 2007-06-27 王忠兵 Roasted fish head
CN102038222A (en) * 2010-12-24 2011-05-04 辛丘岩 Food of grilled fish in tinfoil and producing method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1985672A (en) * 2007-01-10 2007-06-27 王忠兵 Roasted fish head
CN102038222A (en) * 2010-12-24 2011-05-04 辛丘岩 Food of grilled fish in tinfoil and producing method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
低值金枪鱼罐藏加工工艺;刘学讯;《中国水产品》;20081231(第7期);76-77 *
金枪鱼加工及其综合利用现状与展望;罗殷等;《安徽农业科学》;20081231;第36卷(第27期);11997-11998,12003 *

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