CN103610119B - A kind of grilled fish bone processing technology - Google Patents
A kind of grilled fish bone processing technology Download PDFInfo
- Publication number
- CN103610119B CN103610119B CN201310588557.7A CN201310588557A CN103610119B CN 103610119 B CN103610119 B CN 103610119B CN 201310588557 A CN201310588557 A CN 201310588557A CN 103610119 B CN103610119 B CN 103610119B
- Authority
- CN
- China
- Prior art keywords
- fish
- parts
- fish spine
- spine
- bone
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 110
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 25
- 238000012545 processing Methods 0.000 title claims abstract description 13
- 238000005516 engineering process Methods 0.000 title claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 36
- 235000020995 raw meat Nutrition 0.000 claims abstract description 30
- 239000000463 material Substances 0.000 claims abstract description 28
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000000843 powder Substances 0.000 claims description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 238000007710 freezing Methods 0.000 claims description 16
- 230000008014 freezing Effects 0.000 claims description 16
- 238000002803 maceration Methods 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 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 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 235000004347 Perilla Nutrition 0.000 claims description 10
- 244000124853 Perilla frutescens Species 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 9
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 8
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 8
- 229960003681 gluconolactone Drugs 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 7
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims description 7
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 claims description 7
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 7
- 238000007598 dipping method Methods 0.000 claims description 7
- 238000001802 infusion Methods 0.000 claims description 7
- 235000019691 monocalcium phosphate Nutrition 0.000 claims description 7
- 229940083466 soybean lecithin Drugs 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 244000061520 Angelica archangelica Species 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 6
- 108010053775 Nisin Proteins 0.000 claims description 6
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 6
- 229930003268 Vitamin C Natural products 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 6
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 6
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 239000004309 nisin Substances 0.000 claims description 6
- 235000010297 nisin Nutrition 0.000 claims description 6
- 235000019154 vitamin C Nutrition 0.000 claims description 6
- 239000011718 vitamin C Substances 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241001346334 Amomum tsao-ko Species 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 235000015111 chews Nutrition 0.000 abstract description 3
- 238000005457 optimization Methods 0.000 abstract description 2
- 239000004567 concrete Substances 0.000 description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 229960005069 calcium Drugs 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- VJHCJDRQFCCTHL-UHFFFAOYSA-N acetic acid 2,3,4,5,6-pentahydroxyhexanal Chemical compound CC(O)=O.OCC(O)C(O)C(O)C(O)C=O VJHCJDRQFCCTHL-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
-
- 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 kind of grilled fish bone processing technology, comprise the following steps: (1) is cleaned; (2) raw meat is removed; (3) high pressure softens; (4) flood; (5) freeze; (6) material is wrapped up in; (7) fried; (8) toast; (9) Titian, the present invention is by the optimization to grilled fish bone processing technology, and adopt and homemadely remove raw meat liquid and leavening agent, make the grilled fish bone size thickness that obtains even, structural integrity, mouthfeel is crisp, easily chews, not only substantially increase the added value of fish-bone, return people and provide one and to replenish the calcium easily mode.
Description
Technical field
The present invention relates to technical field of aquatic product processing, especially relate to a kind of grilled fish bone processing technology.
Background technology
Current fish body after processing, often discard as leftover bits and pieces, lessly fully utilizes by fish-bone, also has some to be used as the raw material of industry, make the product that feed bone powder and fertilizer etc. are low value-added.Containing abundant calcium and trace element in fish-bone, be the good food of calcium replenishing.Therefore, fish-bone is processed into edible food, not only can turns waste into wealth, greatly improve the added value of fish-bone, but also provide one to people and to replenish the calcium easily mode.
The Chinese patent of application publication number CN102845771A, Shen Qing Publication day 2013.01.02 discloses a kind of preparation method of fishbone food, and the key step of the method is: raw material thaws → cleans → and seasoning → oven dry → soften → wrap up in powder → fried → baking.In this preparation method, first seasoning is carried out to fish-bone, dry softening again, wherein, fish-bone softens the mode adopting autoclaving, its weak point is, first seasoning is carried out to fish-bone, soften again, not only flavoring is made not easily to infiltrate in fish-bone like this, and in softening process, also can cause a large amount of losses of flavoring local flavor, affect the final local flavor of fish-bone, secondly, adopt high pressure to soften in the method and any process is not carried out to fish-bone, but directly material is wrapped up in fish-bone, be easy to the disconnection causing fish-bone like this, affect the organoleptic quality that fish-bone is final, in addition, this wraps up in material by starch, water, chilli powder forms, and the usual surface of fish-bone is comparatively smooth, only be difficult to wrap up in material by the viscosity of starch and be wrapped in fish-bone surface completely equably.
Summary of the invention
Object of the present invention is in order to provide a kind of grilled fish bone processing technology, and this processing technology step is simple, and can keep the integrality of fish-bone, the fish-bone delicious and crisp obtained is agreeable to the taste, and unique flavor substantially increases the added value of fish-bone.
To achieve these goals, the present invention is by the following technical solutions:
A kind of grilled fish bone processing technology, comprises the following steps:
(1) clean: get fresh or freezing fish spine, be cut into the bone section of 3 ~ 4cm after removing the limit thorn of fish spine both sides, clean and drain.
(2) raw meat is removed: the fish spine after draining is taken out and drained after going to soak 1 ~ 2h in raw meat liquid.
(3) high pressure softens: add in acetum by the fish spine in step (2), boiling 40 ~ 60min under the pressure of 0.12 ~ 0.14MPa.Adopt acetum and under high pressure boiling (acid heat Combined Treatment) carried out to fish spine, acetic acid can promote the organic stripping of bone, fish spine inside is made to produce many holes thus destroy the bony structures of fish spine, the hardness of fish spine is reduced, be conducive to the softening of fish spine, acetic acid also has and certain goes raw meat effect, and the dipping that the hole of fish spine inside then also helps in subsequent process is tasty.
(4) flood: be placed in maceration extract by the fish ridge after softening and soak 2 ~ 3h at 0 ~ 10 DEG C, described maceration extract is mixed 1:3 ~ 5 in mass ratio by leavening agent and baste.
(5) freeze: the fish spine after dipping is placed in quick freezing at-10 ~-5 DEG C of temperature.Fish spine after dipping is carried out quick freezing by the present invention, one deck thin ice are formed on fish spine surface, make fish spine not easy fracture, freeze the various components can also pinned in maceration extract simultaneously, make it not easily run off in follow-up frying course, the fish spine local flavor obtained is good, in addition, freeze also to be convenient to fish spine to carry out wrapping up in material process, make to dip in material and evenly can be attached to fish spine surface.
(6) material is wrapped up in: the fish spine after freezing is placed in and dips in material and wrap up in material process.
(7) fried: to pull out after the fish spine that step (6) obtains is carried out vacuum frying 2 ~ 3min at 120 ~ 160 DEG C, control oil.At 120 ~ 160 DEG C, carrying out vacuum frying 2 ~ 3min, the fish spine golden yellow color obtained, quality is crisp.
(8) toast: the fish spine after fried toast at 70 ~ 80 DEG C cooling naturally after 2 ~ 3h.
(9) Titian: in 120 ~ 150 DEG C of baking 10 ~ 15S after the fish spine surface uniform obtained in step (8) sprays flavouring liquid, obtain grilled fish bone.Spraying flavouring liquid can avoid fish spine surface in Titian process burned, and flavouring liquid drips be as the criterion to be sprayed onto fish spine surface dripless, and flavouring liquid can also increase the fragrance of fish spine greatly, makes it have better organoleptic quality.
As preferably, fish spine with go the mass ratio of raw meat liquid to be 1:10 ~ 12.
As preferably, in step (2), described in go raw meat liquid to be made up of the component of following mass percent: nisin 0.03 ~ 0.05%, trehalose 0.3 ~ 0.5%, white wine 5 ~ 10%, citric acid 10 ~ 15%, surplus is purple perilla water.The fish spine raw meat liquid that goes of the present invention soaks, and goes raw meat effective, can not produce bitter taste, and purple perilla water is formed by the perilla leaf infusion that adds water.
As preferably, in step (4), described leavening agent is made up of the component of following mass percent: sodium acid carbonate 30 ~ 40%, calcium dihydrogen phosphate 10 ~ 15%, xanthans 0.5 ~ 1%, glucono-δ-lactone 40 ~ 50%, soybean lecithin powder 5 ~ 9%.Sodium acid carbonate, calcium dihydrogen phosphate can react with acidic materials in a heated state and generate CO
2gas, makes fish spine inside form porous tissue, becomes loose; Glucono-δ-lactone itself is not acid, but in acid after heating hydrolysis, can produce CO with reaction of sodium bicarbonate
2, thus increase the bulkiness of fish spine, make it more crisp after fried, and glucono-δ-lactone also have antioxidation, effectively can prevent rotten, the variable color of oil, is conducive to the quality improving fish spine; Xanthans can make each component in leavening agent effectively be retained in fish spine, and can increase the micropore on fish spine when fried, make fried after fish spine more loose, easily chew; Soybean lecithin powder can improve the keeping quality of leavening agent, prevent from losing efficacy and caking, can also effectively control aerogenesis speed and intensity, make the fish spine physical size uniformity obtained, and leavening agent can be made to dissolve rapidly and infiltrate fast in fish spine, lecithin also has foaming effect, can keep the foaming capacity of needs within the longer time, prevents the adhesion of fish spine in frying course and coking.
As preferably, in step (4), described baste obtains by the following method: with parts by weight, by 10 ~ 12 portions of gingers, 1 ~ 3 portion of monosodium glutamate, 5 ~ 8 parts of cassia barks, 3 ~ 5 parts of roots of Dahurain angelica, 3 ~ 5 parts of anises, 3 ~ 5 portions of fennels, 1 ~ 2 portion of garlic, 8 ~ 10 parts of tsaokos, 30 ~ 40 portions of cooking wine, 20 ~ 30 parts of refined salt, 2 ~ 3 portions of Chinese prickly ashes, 5 ~ 10 parts of white sugar, add infusion 1 ~ 2h in 1000 ~ 1500 parts of water, after filtration, namely obtain baste.
As preferably, the mass ratio of fish spine and maceration extract is 1:2 ~ 4.
As preferably, in step (6), described in dip in material and be made up of the component of following weight portion: 1 ~ 3 part of carboxymethyl cellulose, 2 ~ 5 parts of five-spice powders, 1 ~ 3 portion of chilli powder, 5 ~ 10 parts of refined salt, 30 ~ 40 parts of starch, 50 ~ 80 parts of water.Carboxymethyl cellulose can reduce fat content, can also improve simultaneously fish spine fried after mouthfeel, extend the fried drain period.
As preferably, when toasting in step (8), stir fish spine once every 20 ~ 30min.
As preferably, in step (9), described flavouring liquid is made up of the component of following mass percent: honey 5 ~ 10%, vitamin C 1 ~ 5%, white sugar 10 ~ 15%, and surplus is water.
Therefore, the invention has the beneficial effects as follows: by the optimization to grilled fish bone processing technology, and adopt and homemadely remove raw meat liquid and leavening agent, make the grilled fish bone size thickness that obtains even, structural integrity, mouthfeel is crisp, easily chews, and greatly improves the added value of fish-bone.
Detailed description of the invention
Below by detailed description of the invention, the present invention will be further described.
In the present invention, if not refer in particular to, all percentage is unit of weight, and all devices and raw material all can be buied from market or the industry is conventional, and the method in following embodiment, if no special instructions, is this area conventional method.
Embodiment 1
(1) clean: get fresh or freezing fish spine, be cut into the bone section of 3 ~ 4cm after removing the limit thorn of fish spine both sides, clean and drain.
(2) raw meat is removed: the fish spine after draining is taken out and drained after going to soak 2h in raw meat liquid, fish spine is 1:10 with removing the mass ratio of raw meat liquid, goes raw meat liquid by nisin, trehalose, white wine, citric acid, surplus is purple perilla water, goes the concrete proportioning of raw meat liquid as shown in table 1.
(3) high pressure softens: add in acetum by the fish spine in step (2), boiling 40min under the pressure of 0.14MPa.
(4) flood: the fish ridge after softening is placed in maceration extract at 10 DEG C, soaks 2h, the mass ratio of fish spine and maceration extract is 1:4, maceration extract by leavening agent and baste in mass ratio 1:3 mix, wherein, leavening agent is by sodium acid carbonate, calcium dihydrogen phosphate, xanthans, glucono-δ-lactone and soybean lecithin powder composition, concrete proportioning is as shown in table 2, baste is by ginger, monosodium glutamate, cassia bark, the root of Dahurain angelica, anistree, fennel, garlic, tsaoko, cooking wine, refined salt, Chinese prickly ash, white sugar is infusion 1 ~ 2h in water, obtain after filtration, the concrete proportioning of baste is as shown in table 3.
(5) freeze: the fish spine after dipping is placed in quick freezing at-10 DEG C of temperature.
(6) material is wrapped up in: be placed in the fish spine after freezing and dip in material and wrap up in material process, dip in material and mixed by carboxymethyl cellulose, five-spice powder, chilli powder, refined salt, starch and water, concrete proportioning is as shown in table 4.
(7) fried: to pull out after the fish spine that step (6) obtains is carried out vacuum frying 3min at 120 DEG C, control oil.
(8) toast: the fish spine after fried is toasted at 80 DEG C cooling naturally after 2h, during baking, stir fish spine once every 20min.
(9) Titian: in 150 DEG C of baking 10S after the fish spine surface uniform obtained in step (8) sprays flavouring liquid, obtain grilled fish bone, flavouring liquid is made up of honey, vitamin C, white sugar and water, and concrete proportioning is as shown in table 5.
Embodiment 2
(1) clean: get fresh or freezing fish spine, be cut into the bone section of 3 ~ 4cm after removing the limit thorn of fish spine both sides, clean and drain.
(2) raw meat is removed: the fish spine after draining is taken out and drained after going to soak 1.5h in raw meat liquid, fish spine is 1:11 with removing the mass ratio of raw meat liquid, goes raw meat liquid by nisin, trehalose, white wine, citric acid, surplus is purple perilla water, goes the concrete proportioning of raw meat liquid as shown in table 1.
(3) high pressure softens: add in acetum by the fish spine in step (2), boiling 50min under the pressure of 0.13MPa.
(4) flood: the fish ridge after softening is placed in maceration extract at 5 DEG C, soaks 2.5h, the mass ratio of fish spine and maceration extract is 1:3, maceration extract by leavening agent and baste in mass ratio 1:4 mix, wherein, leavening agent is by sodium acid carbonate, calcium dihydrogen phosphate, xanthans, glucono-δ-lactone and soybean lecithin powder composition, concrete proportioning is as shown in table 2, baste is by ginger, monosodium glutamate, cassia bark, the root of Dahurain angelica, anistree, fennel, garlic, tsaoko, cooking wine, refined salt, Chinese prickly ash, white sugar is infusion 1 ~ 2h in water, obtain after filtration, the concrete proportioning of baste is as shown in table 3.
(5) freeze: the fish spine after dipping is placed in quick freezing at-8 DEG C of temperature.
(6) material is wrapped up in: be placed in the fish spine after freezing and dip in material and wrap up in material process, dip in material and mixed by carboxymethyl cellulose, five-spice powder, chilli powder, refined salt, starch and water, concrete proportioning is as shown in table 4.
(7) fried: to pull out after the fish spine that step (6) obtains is carried out vacuum frying 2.5min at 140 DEG C, control oil.
(8) toast: the fish spine after fried is toasted at 75 DEG C cooling naturally after 2.5h, during baking, stir fish spine once every 25min.
(9) Titian: in 130 DEG C of baking 12S after the fish spine surface uniform obtained in step (8) sprays flavouring liquid, obtain grilled fish bone, flavouring liquid is made up of honey, vitamin C, white sugar and water, and concrete proportioning is as shown in table 5.
Embodiment 3
(1) clean: get fresh or freezing fish spine, be cut into the bone section of 3 ~ 4cm after removing the limit thorn of fish spine both sides, clean and drain.
(2) raw meat is removed: the fish spine after draining is taken out and drained after going to soak 1h in raw meat liquid, fish spine is 1:12 with removing the mass ratio of raw meat liquid, goes raw meat liquid by nisin, trehalose, white wine, citric acid, surplus is purple perilla water, goes the concrete proportioning of raw meat liquid as shown in table 1.
(3) high pressure softens: add in acetum by the fish spine in step (2), boiling 60min under the pressure of 0.12MPa.
(4) flood: the fish ridge after softening is placed in maceration extract at 0 DEG C, soaks 3h, the mass ratio of fish spine and maceration extract is 1:2, maceration extract by leavening agent and baste in mass ratio 1:5 mix, wherein, leavening agent is by sodium acid carbonate, calcium dihydrogen phosphate, xanthans, glucono-δ-lactone and soybean lecithin powder composition, concrete proportioning is as shown in table 2, baste is by ginger, monosodium glutamate, cassia bark, the root of Dahurain angelica, anistree, fennel, garlic, tsaoko, cooking wine, refined salt, Chinese prickly ash, white sugar is infusion 1 ~ 2h in water, obtain after filtration, the concrete proportioning of baste is as shown in table 3.
(5) freeze: the fish spine after dipping is placed in quick freezing at-5 DEG C of temperature.
(6) material is wrapped up in: be placed in the fish spine after freezing and dip in material and wrap up in material process, dip in material and mixed by carboxymethyl cellulose, five-spice powder, chilli powder, refined salt, starch and water, concrete proportioning is as shown in table 4.
(7) fried: to pull out after the fish spine that step (6) obtains is carried out vacuum frying 2min at 160 DEG C, control oil.
(8) toast: the fish spine after fried is toasted at 70 DEG C cooling naturally after 3h, during baking, stir fish spine once every 30min.
(9) Titian: in 120 DEG C of baking 15S after the fish spine surface uniform obtained in step (8) sprays flavouring liquid, obtain grilled fish bone, flavouring liquid is made up of honey, vitamin C, white sugar and water, and concrete proportioning is as shown in table 5.
The each embodiment of table 1 goes the concrete proportioning of raw meat liquid
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Nisin | 0.03% | 0.04% | 0.05% |
| Trehalose | 0.4% | 0.3% | 0.5% |
| White wine | 10% | 7% | 6% |
| Citric acid | 10% | 12% | 15% |
| Purple perilla water | 79.57% | 80.66% | 78.45% |
The concrete proportioning of table 2 each embodiment leavening agent
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Sodium acid carbonate | 30% | 34.5% | 40% |
| Calcium dihydrogen phosphate | 15% | 10% | 11% |
| Xanthans | 1% | 0.5% | 0.6% |
| Glucono-δ-lactone | 45% | 50% | 40% |
| Soybean lecithin powder | 9% | 5% | 8.4% |
The concrete proportioning of table 3 each embodiment baste
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Ginger (g) | 100 | 110 | 120 |
| Monosodium glutamate (g) | 20 | 30 | 10 |
| Cassia bark (g) | 80 | 70 | 50 |
| The root of Dahurain angelica (g) | 40 | 30 | 50 |
| Anistree (g) | 50 | 40 | 30 |
| Fennel (g) | 40 | 30 | 50 |
| Garlic (g) | 10 | 15 | 20 |
| Tsaoko (g) | 100 | 80 | 90 |
| Cooking wine (g) | 300 | 320 | 400 |
| Refined salt (g) | 200 | 300 | 230 |
| Chinese prickly ash (g) | 25 | 20 | 30 |
| White sugar (g) | 50 | 80 | 100 |
| Water (g) | 10000 | 12000 | 15000 |
The each embodiment of table 4 dips in the concrete proportioning of material
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Carboxymethyl cellulose (g) | 10 | 20 | 30 |
| Five-spice powder (g) | 30 | 50 | 20 |
| Chilli powder (g) | 15 | 10 | 30 |
| Refined salt (g) | 50 | 60 | 100 |
| Starch (g) | 300 | 330 | 400 |
| Water (g) | 500 | 600 | 800 |
The concrete proportioning of table 5 each embodiment flavouring liquid
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Honey | 5% | 8% | 10% |
| Vitamin C | 5% | 1% | 2% |
| White sugar | 10% | 12% | 15% |
| Water | 80% | 79% | 73% |
The grilled fish bone mass index that the present invention obtains is as follows:
Organoleptic indicator
Color and luster: present tempting golden yellow or brown, be rich in reflecting feel.
Smell: finished product has the smell of the spices such as dense with sweet and sour flavor and five-spice powder, free from extraneous odour.
Taste: salty peppery suitable, mouthfeel is crisp, easily chews.
Shape: block in rule, size thickness is even, structural integrity.
Microbiological indicator
Total number of bacteria (individual/g) :≤100
Coliform count (individual/g) :≤3
Pathogenic bacteria: must not detect
Physical and chemical index
Acid value of lipids (mg/g) :≤10
Peroxide value (mg/g) :≤10
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (2)
1. a grilled fish bone processing technology, is characterized in that, comprises the following steps:
(1) clean: get fresh or freezing fish spine, be cut into the bone section of 3 ~ 4cm after removing the limit thorn of fish spine both sides, clean and drain;
(2) raw meat is removed: the fish spine after draining is taken out and drained after going to soak 1 ~ 2h in raw meat liquid, fish spine with go the mass ratio of raw meat liquid to be 1:10 ~ 12, the described raw meat liquid that goes is made up of the component of following mass percent: nisin 0.03 ~ 0.05%, trehalose 0.3 ~ 0.5%, white wine 5 ~ 10%, citric acid 10 ~ 15%, surplus is purple perilla water, and purple perilla water is formed by the perilla leaf infusion that adds water;
(3) high pressure softens: add in acetum by the fish spine in step (2), boiling 40 ~ 60min under the pressure of 0.12 ~ 0.14MPa;
(4) flood: the fish spine after softening is placed in maceration extract at 0 ~ 10 DEG C, soaks 2 ~ 3h, described maceration extract is mixed 1:3 ~ 5 in mass ratio by leavening agent and baste, the mass ratio of fish spine and maceration extract is 1:2 ~ 4, described leavening agent is made up of the component of following mass percent: sodium acid carbonate 30 ~ 40%, calcium dihydrogen phosphate 10 ~ 15%, xanthans 0.5 ~ 1%, glucono-δ-lactone 40 ~ 50%, soybean lecithin powder 5 ~ 9%, described baste obtains by the following method: with parts by weight, by 10 ~ 12 portions of gingers, 1 ~ 3 portion of monosodium glutamate, 5 ~ 8 parts of cassia barks, 3 ~ 5 parts of roots of Dahurain angelica, 3 ~ 5 parts of anises, 3 ~ 5 portions of fennels, 1 ~ 2 portion of garlic, 8 ~ 10 parts of tsaokos, 30 ~ 40 portions of cooking wine, 20 ~ 30 parts of refined salt, 2 ~ 3 portions of Chinese prickly ashes, 5 ~ 10 parts of white sugar, add infusion 1 ~ 2h in 1000 ~ 1500 parts of water, namely baste is obtained after filtration,
(5) freeze: the fish spine after dipping is placed in quick freezing at-10 ~-5 DEG C of temperature;
(6) wrap up in material: the fish spine after freezing is placed in and dips in material and wrap up in material process, described in dip in material and be made up of the component of following weight portion: 1 ~ 3 part of carboxymethyl cellulose, 2 ~ 5 parts of five-spice powders, 1 ~ 3 portion of chilli powder, 5 ~ 10 parts of refined salt, 30 ~ 40 parts of starch, 50 ~ 80 parts of water;
(7) fried: to pull out after the fish spine that step (6) obtains is carried out vacuum frying 2 ~ 3min at 120 ~ 160 DEG C, control oil;
(8) toast: the fish spine after fried toast at 70 ~ 80 DEG C cooling naturally after 2 ~ 3h;
(9) Titian: in 120 ~ 150 DEG C of baking 10 ~ 15S after the fish spine surface uniform obtained in step (8) sprays flavouring liquid, obtain grilled fish bone, described flavouring liquid is made up of the component of following mass percent: honey 5 ~ 10%, vitamin C 1 ~ 5%, white sugar 10 ~ 15%, surplus is water.
2. a kind of grilled fish bone processing technology according to claim 1, is characterized in that, when toasting in step (8), stir fish spine once every 20 ~ 30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310588557.7A CN103610119B (en) | 2013-11-21 | 2013-11-21 | A kind of grilled fish bone processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310588557.7A CN103610119B (en) | 2013-11-21 | 2013-11-21 | A kind of grilled fish bone processing technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103610119A CN103610119A (en) | 2014-03-05 |
| CN103610119B true CN103610119B (en) | 2015-08-19 |
Family
ID=50160855
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310588557.7A Active CN103610119B (en) | 2013-11-21 | 2013-11-21 | A kind of grilled fish bone processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103610119B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172276B (en) * | 2014-07-18 | 2016-08-17 | 刘富来 | One i.e. Sal grilled fish spine processing method |
| CN104432251B (en) * | 2014-11-17 | 2017-08-01 | 浙江省海洋水产研究所 | A kind of mantis shrimp dried meat floss processing technology |
| CN105725108A (en) * | 2016-03-07 | 2016-07-06 | 五河县金满塘生态种养殖家庭农场 | Hemiculter leucisculus bone softening processing method |
| CN106036838B (en) * | 2016-06-03 | 2019-03-29 | 吉林大学 | Rana sylvatica Le conte bone ready-to-eat snack food formula and manufacture craft |
| CN106942642A (en) * | 2017-03-23 | 2017-07-14 | 乳山华信食品有限公司 | A kind of preparation method of the crisp fish-bone of non-fried |
| CN106942643A (en) * | 2017-03-23 | 2017-07-14 | 乳山华信食品有限公司 | The preparation method that a kind of instant fish-bone is dipped in |
| CN108576680A (en) * | 2018-03-13 | 2018-09-28 | 浙江海洋大学 | A kind of processing method of fish bone leisure food |
| CN108850890A (en) * | 2018-04-20 | 2018-11-23 | 浙江工商大学 | A kind of production method of crisp-fried loach bone |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6188861A (en) * | 1984-10-04 | 1986-05-07 | Masuno Kaisan:Kk | Production of fish bone food |
| CN101779799B (en) * | 2010-03-31 | 2012-06-27 | 华南理工大学 | Preparation method of crisp Tilapia middle vertebrae leisure food |
| CN102366034B (en) * | 2011-08-11 | 2012-12-12 | 浙江省海洋开发研究院 | Grilled fish leavening agent, its preparation method and application |
-
2013
- 2013-11-21 CN CN201310588557.7A patent/CN103610119B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN103610119A (en) | 2014-03-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103610119B (en) | A kind of grilled fish bone processing technology | |
| CN103445220B (en) | Processing technique of multi-flavor roasted eel slice | |
| CN104305099B (en) | A kind of method of halogen material and stew in soy sauce egg product for stew in soy sauce egg product | |
| CN102599549B (en) | Method for preparing non-fried instant freshwater fish | |
| KR101119227B1 (en) | A beef jerky using environment-friendly beef cattle and it's method | |
| CN103907885B (en) | Preparation method of seasoner for fish with Chinese sauerkraut | |
| CN105077377B (en) | A kind of dried tuna meat floss processing technology | |
| CN104055155B (en) | A kind of seasoning seasoned processing technology | |
| CN103584182B (en) | Multi-flavor baked fish processing technique | |
| CN105053970A (en) | Cordate houttuynia green pepper sauce and preparation method thereof | |
| CN105077378A (en) | Spiced sliced tuna processing technology | |
| CN107006786A (en) | A kind of preparation method of instant spicy beef jerky | |
| CN104757616A (en) | Processing method of vinasse hairtails | |
| CN103948059A (en) | Preparing method of tea flavored duck's gizzard | |
| CN105661419A (en) | Pickling method of garlic chive roots | |
| CN104432251B (en) | A kind of mantis shrimp dried meat floss processing technology | |
| CN108634207A (en) | A kind of spicy beef jerky and preparation method thereof | |
| CN104323304A (en) | Preparation method of kabobs | |
| CN107410935A (en) | Fried crisp fish-bone of type and preparation method thereof | |
| CN103478623A (en) | Preparation method for allium chinensis leisure food | |
| CN103054086A (en) | Method for making instant fumigated clam | |
| CN105231330A (en) | Processing method of sweet osmanthus-flavored instant fish fillets | |
| CN104273566A (en) | Processing technology of frozen and seasoned baked conger eel | |
| CN107912712A (en) | A kind of perfume pig bacon and preparation method thereof | |
| CN105767708A (en) | Pickled pepper flavored bamboo shoot processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |