CN103584181A - Method for producing crisped grass carp conditioned fish slice - Google Patents
Method for producing crisped grass carp conditioned fish slice Download PDFInfo
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- CN103584181A CN103584181A CN201310552580.0A CN201310552580A CN103584181A CN 103584181 A CN103584181 A CN 103584181A CN 201310552580 A CN201310552580 A CN 201310552580A CN 103584181 A CN103584181 A CN 103584181A
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- 241000252230 Ctenopharyngodon idella Species 0.000 title claims abstract description 75
- 241000251468 Actinopterygii Species 0.000 title abstract description 24
- 230000001143 conditioned effect Effects 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 230000003750 conditioning effect Effects 0.000 claims abstract description 46
- 239000007788 liquid Substances 0.000 claims abstract description 34
- 235000013372 meat Nutrition 0.000 claims description 76
- 238000007710 freezing Methods 0.000 claims description 25
- 230000008014 freezing Effects 0.000 claims description 25
- 241000234282 Allium Species 0.000 claims description 16
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 16
- 241000234314 Zingiber Species 0.000 claims description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 16
- 235000008397 ginger Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000012545 processing Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 235000020097 white wine Nutrition 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 238000007598 dipping method Methods 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 6
- 210000001015 abdomen Anatomy 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000006424 Flood reaction Methods 0.000 claims description 2
- 230000006978 adaptation Effects 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 14
- 238000002791 soaking Methods 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 2
- 238000012423 maintenance Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000000523 sample Substances 0.000 description 24
- 239000013068 control sample Substances 0.000 description 14
- 230000003647 oxidation Effects 0.000 description 13
- 238000007254 oxidation reaction Methods 0.000 description 13
- 108090000623 proteins and genes Proteins 0.000 description 12
- 102000004169 proteins and genes Human genes 0.000 description 12
- 238000004925 denaturation Methods 0.000 description 6
- 230000036425 denaturation Effects 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 238000011084 recovery Methods 0.000 description 4
- 244000303040 Glycyrrhiza glabra Species 0.000 description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 3
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 3
- 235000011477 liquorice Nutrition 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 108010070551 Meat Proteins Proteins 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
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- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
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- 230000037396 body weight Effects 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
- 239000004459 forage Substances 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
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- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for producing crisped grass carp conditioned fish slice. The method comprises the following steps: putting crisped grass carp fish slice which is cleaned through pretreatment into a conditioning liquid at the temperature of 10-20 DEG C to be soaked for 2-5 hours, wherein the weight ratio of the fish slice to the conditioning liquid is 1:(1-2); fishing up and drying the slice, and packaging in vacuum; putting the package crisped grass carp fish slice into soaking type rapid refrigerating equipment to be rapidly refrigerated, wherein the temperature of the refrigerating liquid is less than minus 35 DEG C, refrigerating the fish slice to be a central temperature of minus 18 DEG C, and subsequently stopping refrigerating; preserving the refrigerated crisped grass carp conditioned fish slice under the condition less than minus 20 DEG C. The crisped grass carp conditioned fish slice obtained by adopting the method has the characteristics of unique favor, convenience in eating and good brittleness maintenance.
Description
Technical field
The present invention relates to a kind of preparation method of crisp meat grass carp conditioning fillet.
Background technology
A kind of cultured freshwater fish that Cui Rouhuanshi China is emerging, with normal diet, grass carp to be cultivated to use instead after certain body weight again to take the grass carp of broad bean as main forage feed, its meat is tight and sharp and clear, high resilience and after heat treatment not variable rotten, the current freshwater aquiculture fingerling that has become a kind of high value.Along with the increase of crisp meat grass carp cultivation amount, the sales volume that expands crisp meat grass carp is extremely urgent.Current crisp meat grass carp mainly adopts transportation of fresh or living, but this mode loss is larger, is easy to occur the death of adult fish in transportation, causes the long increase apart from selling cost.Therefore, take suitable processing method to become the crisp meat grass carp of current solution because of the major measure of the high series of problems that brings of output.
The processing mode of current crisp meat grass carp be take freezing crisp meat grass carp as main, and this processing mode has solved the problem that crisp meat grass carp output height brings to a certain extent.But there are main two problems in the method adopting at present: the first, edible inconvenient.Current crisp meat grass carp product adopts simple processing mode, is mainly that crisp meat grass carp is scaled, goes internal organ and go to freeze after large bone, then packing sale, and consumer must carry out cooking after other are processed edible again.The second, freezing method is large to fillet quality influence.The processing mode of current crisp meat grass carp frozen fish fillet mainly adopts forced air convection freezing method or plate freezing, because crisp meat grass carp itself has special fragility, these two kinds of freezing methods exist that freezing speed is slow, drying loss is large, the fragility of crisp meat grass carp is produced to larger impact, be easy to change, cause the quality of crisp meat grass carp unstable, greatly limited the market development of crisp meat grass carp product.Therefore, develop a kind of can directly eat or edible before ready-to-serve after simple thermal treatment, can keep again the processing technology of crisp meat grass carp fragility simultaneously, tool has very important significance.
Summary of the invention
The preparation method that the object of this invention is to provide a kind of crisp meat grass carp conditioning fillet, can directly eat crisp meat grass carp conditioning fillet or after simple thermal treatment, be edible, and the while can keep again crisp meat grass carp fragility.
To achieve these goals, the present invention realizes by scheme below: a kind of preparation method of crisp meat grass carp conditioning fillet, comprises the following steps:
(1) by ridge meat, back of the body meat and the abdomen meat of processing clean crisp meat grass carp separately after, bone, the conditioning liquid of then fillet after cutting apart being put into temperature and be 10 ℃～20 ℃ floods 2～5h, wherein the weight ratio of fillet and conditioning liquid is 1:1～2.
(2) fillet after dipping are picked up and drained, carry out vacuum packaging; Packaged crisp meat grass carp conditioning fillet are placed in to-35 ℃ of following freezing liquids, and quick freezing, to fillet central temperature-18 ℃, stops freezing;
(3) freeze after by the refrigeration of crisp meat grass carp conditioning fillet.
Preferentially, the salt that conditioning liquid of the present invention comprises weight ratio 1%～4%, 0.4%～1.0% white sugar, 2%～5% light soy sauce, 1.0%～2.5% white wine and 32%～44% ginger, green onion, Radix Glycyrrhizae compound, wherein the weight ratio of ginger, green onion, Radix Glycyrrhizae is respectively 42%～60%, and 20%～29% and 20%～29%.
Preferentially, described conditioning liquid adaptation step is as follows: first ginger, green onion, Radix Glycyrrhizae are weighed up, add suitable quantity of water boil 12～20min with gauze after encasing, cooling, then add by weight salt, white sugar, light soy sauce, white wine, all the other amount of makeup water, finally stir as conditioning liquid.
Preferentially, crisp meat grass carp conditioning fillet are placed under-20 ℃ of following conditions and are preserved after freezing.
Compare with other method, the crisp meat grass carp sheet of this method gained has following beneficial effect:
One,, after this method employing, ginger, green onion, Radix Glycyrrhizae and salt, soy sauce, white wine etc. flood, fillet local flavor is special;
Two, the crisp meat grass carp fillet instant of this method gained, as long as simple culinary art is just edible after thawing;
Three, adopt dipping to freeze as quick freezing method, it freezes the liquid that freezes that liquid is safety non-toxic, and its chill point can reach below-35 ℃, conducts heat fast, and freezing rate is fast, reduces energy consumption and reduces costs;
Four, good product quality.Hardness, chewiness, elasticity and the recovery of crisp meat grass carp sheet and new fresh and crisp meat grass carp are more or less the same, and fragility keeps better, and protein solubility is large, and retention ability is strong, and protein denaturation degree is little; TVB-N content is little, and fat oxidation value is little, and the quality of crisp meat grass carp conditioning fillet is good.
The specific embodiment
Embodiment 1
(1) by the crisp meat grass carp bloodletting after supporting temporarily, then fish scale, the fish gill and internal organ are removed clean, with circulating water, fish body is cleaned up, then crisp meat grass carp is cut apart, cut apart adult fish head, remove back of the body meat and the abdomen meat of rib, scrape off black film and fat, finally the residual fishbone of cutting apart on rear fillet is chosen and repaired, obtain respectively ridge fillet, back fillet and belly fillet.
(2) the compound 3.2kg(that accurately weighs ginger, green onion and the Radix Glycyrrhizae wherein weight ratio of ginger, green onion, Radix Glycyrrhizae is respectively 60%, 20%, 20%), then bound up with gauze, add suitable quantity of water to boil 18min, dry in the air cool, standby.Accurately weigh 0.25kg salt, 0.1kg white sugar, 0.5kg light soy sauce and 0.15kg white wine, then add in well-done ginger, green onion, liquorice liquid, all the other amount of makeup water, to 10kg, finally stir as conditioning liquid.
(3) conditioning liquid of the ridge fillet of step (1) gained being put into step (2) gained soaks 3h, and soaking temperature is 15 ℃, and wherein the weight ratio of fillet and conditioning liquid is 1:1.After dipping finishes, pick up and drain, then carry out vacuum packaging.
(4) the packaged fillet of step (3) gained are put into-37 ℃ of freezing liquids and freezed that (this freezing liquid formula is the patent formulation that our unit has declared, application number is 201210196843.4), when the central temperature of crisp meat grass carp sheet reaches-18 ℃, stop freezing, be then placed under-20 ℃ of conditions and carry out cold storage.
Embodiment 2
(1) the compound 4kg(that accurately weighs ginger, green onion and the Radix Glycyrrhizae wherein weight ratio of ginger, green onion, Radix Glycyrrhizae is respectively 44%, 28%, 28%), then bound up with gauze, add suitable quantity of water to boil 20min, dry in the air cool, standby.Accurately take 0.2kg salt, 0.04kg white sugar, 0.2kg light soy sauce, 0.1kg white wine, then add in well-done ginger, green onion, liquorice liquid, all the other amount of makeup water, to 10kg, finally stir as conditioning liquid.
(2) conditioning liquid of the back fillet of step (1) gained in example 1 being put into step (1) soaks 3.2h, and soaking temperature is 18 ℃, and wherein the weight ratio of fillet and conditioning liquid is 1:2.After dipping finishes, pick up and drain, then carry out vacuum packaging.
(3) the packaged fillet of step (2) gained are put into-36 ℃ of freezing liquids and freeze, when the central temperature of crisp meat grass carp sheet reaches-18 ℃, stop freezing, be then placed under-22 ℃ of conditions and carry out cold storage.
Embodiment 3
(1) the compound 4.4kg(that accurately weighs ginger, green onion and the kg Radix Glycyrrhizae wherein weight ratio of ginger, green onion, Radix Glycyrrhizae is respectively 55%, 25%, 20%), then bound up with gauze, add suitable quantity of water to boil 20min, dry in the air cool, standby.Accurately take 0.1kg salt, 0.05kg white sugar, 0.35kg light soy sauce, 0.15kg white wine, then add in well-done ginger, green onion, liquorice liquid, all the other amount of makeup water, to 10kg, finally stir as conditioning liquid.
(2) conditioning liquid of the belly fillet of step (1) gained in example 1 being put into step (1) soaks 2.5h, and soaking temperature is 10 ℃, and wherein the weight ratio of fillet and conditioning liquid is 1:2.After dipping finishes, pick up and drain, then carry out vacuum packaging.
(3) the packaged fillet of step (2) gained are put into-38 ℃ of freezing liquids and freeze, when the central temperature of crisp meat grass carp sheet reaches-18 ℃, stop freezing, be then placed under-25 ℃ of conditions and carry out cold storage.
The matter structure feature of the embodiment crisp meat grass carp conditioning of 4 gained back fish piece
Principle: the fragility of crisp meat grass carp is mainly reflected in after heat treatment the sensation when flesh of fish is chewed in oral cavity, is a complicated process and chew, comprises and stings, cuts, stings, grinds and the oral cavity integrated motion such as mixing.Matter structure section topography includes the indexs such as hardness, brittleness, elasticity, chewiness and recovery, relatively can reflect the special fragility of crisp meat grass carp, therefore adopt matter structure section topography to analyze the fragility of crisp meat grass carp muscle, the fragility of crisp meat grass carp muscle is defined as to the texture characteristics such as hardness, brittleness, elasticity, chewiness and recovery.Sample: the conditioning fish piece of step 2 gained of take in embodiment 2 is placed in the forced air convection freezer that wind speed is 8.0m/s and freezes, until the central temperature of fish piece stops freezing during for-18 ℃, the fillet of gained are sample 1; After the back fillet packing of the conditioning fillet that the method processing that take provides in embodiment 2 obtains as step 1 gained in sample 2 and example 1, it is control sample.Sample 1, sample 2, control sample are placed under-20 ℃ of conditions and preserve the variation of measuring afterwards texture characteristic for 30 days.Experimental result is in Table 1.
Texture characteristic result after the cold storage of the crisp meat grass carp piece of table 1 conditioning
Compare with control sample,
*p < 0.05,
*p < 0.001; Compare with sample 2,
#p < 0.05,
##p < 0.001
From experimental result above, the hardness of sample 2, elasticity, adhesivity, chewiness and recovery are all high than sample 1 and control sample, illustrate that conditioning liquid and dipping quick freezing can the fine fragility that maintains crisp meat grass carp.
The variation of the protein denaturation degree of the embodiment crisp meat grass carp conditioning of 5 gained back fish piece
Object: protein denaturation is the principal element of the crisp meat grass carp fragility of impact.The variation of protein retentiveness is the degree of reactive protein sex change, and the variation of retentiveness is relevant with the freeze denaturation of protein, and the degree of freeze denaturation is relevant with the dissolubility of protein.Juice loss, cooking loss rate are to weigh the leading indicator of fish protein retentiveness.Therefore, for the further impact of proof the present invention on crisp meat grass carp meat protein denaturation degrees, sample 1, sample 2 and control sample that the present embodiment be take in embodiment 4 are objective for implementation, the variation of protein solubility, juice loss and cooking loss rate after studying 3 samples preserve 30 days under-20 ℃ of conditions.Experimental result is in Table 2.
The variation of protein solubility, cooking loss and juice loss after the cold storage of the crisp meat grass carp piece of table 2 conditioning
Compare with control sample,
*p < 0.05,
*p < 0.001; Compare with sample 2,
#p < 0.05,
##p < 0.001
From experimental result above, the protein solubility of sample 2 is larger than sample 1 and control sample, and cooking loss and juice loss are less than sample 1 and control sample, illustrate that the present invention is to slowing down the sex change of crisp meat grass carp meat protein.
The degree of the embodiment crisp meat grass carp conditioning of 6 gained back fish piece VBN
Object: VBN refers to that animal food is under the effect of endogenous enzymes or bacterium, protein in muscle decomposes and the alkaline nitrogenous volatile materials such as the ammonia that produces and amine.In many fish, TVB-N value and fish body freshness have very high correlation.Therefore, for the further impact of proof the present invention on crisp meat grass carp piece freshness, sample 1, sample 2 and control sample that this example be take in example 4 are objective for implementation, VBN value after studying 3 samples preserve 30 days under-20 ℃ of conditions.Experimental result is in Table 3.
VBN value after the cold storage of the crisp meat grass carp piece of table 3 conditioning
Compare with control sample,
*p < 0.05,
*p < 0.001; Compare with sample 2,
#p < 0.05,
##p < 0.001
From experimental result above, the VBN of sample 2, lower than sample 1 and control sample, illustrates that the present invention is conducive to keep the freshness of crisp meat grass carp.
The degree of the embodiment crisp meat grass carp conditioning of 7 gained back fish piece fat oxidation
Object: fat oxidation is the recurrent chemical change of meat product during frozen storage, and the degree of fat oxidation can affect the quality of the flesh of fish, particularly, for the higher fish of crisp this class fat content of meat grass carp, fat oxidation is larger on the impact of crisp meat grass carp quality.Fat oxidation degree can be measured by thiobarbituricacidα-method, cardinal principle is the oxidation product aldehydes of unrighted acid, can with thiobarbituricacidα-(thiobarbituric acid, TBA) generate colored compound, as generating colored substance with TBA, MDA (MDA) has absorption maximum at 530nm place, by being determined at the absorbance at this wavelength place, weigh the fat oxidation degree of crisp meat grass carp.Therefore, for the further impact of proof the present invention on crisp meat grass carp piece fat oxidation, sample 1, sample 2 and control sample that this example be take in example 4 are objective for implementation, after studying 3 samples preserve 30 days under-20 ℃ of conditions, the variation of thiobarbituricacidα-value, proves the impact of the present invention on crisp meat grass carp piece fat oxidation.Experimental result is in Table 4.
The variation of fat oxidation degree after the cold storage of the crisp meat grass carp piece of table 4 conditioning
Compare with control sample,
*p < 0.05,
*p < 0.001; Compare with sample 2,
#p < 0.05,
##p < 0.001
From experimental result above, the fat oxidation degree of sample 2, lower than sample 1 and control sample, illustrates that the present invention is conducive to reduce the fat oxidation in crisp meat grass carp during frozen storage.
Above-described embodiment is preferably embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and principle, substitutes, combination, simplify; all should be equivalent substitute mode, be included in protection scope of the present invention.
Claims (4)
1. a preparation method for crisp meat grass carp conditioning fillet, is characterized in that, comprises the following steps:
(1) by ridge meat, back of the body meat and the abdomen meat of processing clean crisp meat grass carp separately after, bone, the conditioning liquid of then fillet after cutting apart being put into temperature and be 10 ℃～20 ℃ floods 2～5h, wherein the weight ratio of fillet and conditioning liquid is 1:1～2;
(2) fillet after dipping are picked up and drained, carry out vacuum packaging; Packaged crisp meat grass carp conditioning fillet are placed in to-35 ℃ of following freezing liquids, and quick freezing, to fillet central temperature-18 ℃, stops freezing;
(3) freeze after by the refrigeration of crisp meat grass carp conditioning fillet.
2. a kind of crisp meat grass carp according to claim 1 is nursed one's health the preparation method of fillet, it is characterized in that, the salt that described conditioning liquid comprises weight ratio 1%～4%, 0.4%～1.0% white sugar, 2%～5% light soy sauce, 1.0%～2.5% white wine and 32%～44% ginger, green onion, Radix Glycyrrhizae compound, wherein the weight ratio of ginger, green onion, Radix Glycyrrhizae is respectively 42%～60%, and 20%～29% and 20%～29%.
3. a kind of crisp meat grass carp according to claim 2 is nursed one's health the preparation method of fillet, it is characterized in that, described conditioning liquid adaptation step is as follows: first ginger, green onion, Radix Glycyrrhizae are weighed up, after encasing with gauze, add suitable quantity of water and boil 12～20min, cooling, then add by weight salt, white sugar, light soy sauce, white wine, all the other amount of makeup water, finally stir as conditioning liquid.
4. the preparation method of a kind of crisp meat grass carp conditioning fillet according to claim 1, is characterized in that after freezing, crisp meat grass carp conditioning fillet being placed under-20 ℃ of following conditions and being preserved.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831610A (en) * | 2016-03-31 | 2016-08-10 | 郭银玲 | Production method and device of crispy skinned chicken feet |
| CN106858416A (en) * | 2017-04-07 | 2017-06-20 | 中国水产科学研究院南海水产研究所 | A kind of improvement freezes preparation method and its soak that grisped grass carp fillet freeze taste |
| CN114794407A (en) * | 2022-05-05 | 2022-07-29 | 华中农业大学 | Method for promoting formation of fish meat and garlic clove meat based on gradient vacuum conditioning and application |
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| CN114794407A (en) * | 2022-05-05 | 2022-07-29 | 华中农业大学 | Method for promoting formation of fish meat and garlic clove meat based on gradient vacuum conditioning and application |
| CN114794407B (en) * | 2022-05-05 | 2023-08-08 | 华中农业大学 | Method for promoting formation of fish meat and garlic clove based on gradient vacuum conditioning and application |
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