CN103766974A - Processing method for specially-flavored pseudosciaena crocea fillets - Google Patents
Processing method for specially-flavored pseudosciaena crocea fillets Download PDFInfo
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- CN103766974A CN103766974A CN201410059443.8A CN201410059443A CN103766974A CN 103766974 A CN103766974 A CN 103766974A CN 201410059443 A CN201410059443 A CN 201410059443A CN 103766974 A CN103766974 A CN 103766974A
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- 241001596950 Larimichthys crocea Species 0.000 title claims abstract description 39
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 55
- 239000002002 slurry Substances 0.000 claims abstract description 29
- 235000015067 sauces Nutrition 0.000 claims abstract description 28
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 241000251468 Actinopterygii Species 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 241000541656 Carex marina Species 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 13
- 240000004980 Rheum officinale Species 0.000 claims description 12
- 235000008081 Rheum officinale Nutrition 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 11
- 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 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 235000007215 black sesame Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 210000001835 viscera Anatomy 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 235000020360 lemon squash Nutrition 0.000 claims description 5
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 235000019991 rice wine Nutrition 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims 1
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 241000207961 Sesamum Species 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 235000010755 mineral Nutrition 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 241001474374 Blennius Species 0.000 abstract 4
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000000155 melt Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000005906 menstruation Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
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- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000356842 Larimichthys polyactis Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000219061 Rheum Species 0.000 description 1
- 235000009411 Rheum rhabarbarum Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000238371 Sepiidae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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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)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method for specially-flavored pseudosciaena crocea fillets, and relates to the technical field of aquatic product processing. The nutritional and flavored pseudosciaena crocea fillets are prepared by steps of fillet cutting, low-temperature flavoring, draining, seaweed and sesame powder preparation, sauce powdery slurry preparation, cooking and baking and the like. According to the method, nutrient-rich pseudosciaena crocea is used as a raw material, seaweeds rich in various vitamins, and minerals and sesames with effects of nourishing liver and kidney, enriching the blood and moistening dryness are used as seasonings, and seaweed and sesame sauce powder slurry on the surfaces melts in the mouth after being cooked and baked, tastes special and has high nutritional value; in addition, the pseudosciaena crocea fillets wrapped by the seaweed and sesame sauce powder slurry are thoroughly flavored by many kinds of sauces at low temperature for a long time, and taste fresh and tender.
Description
Technical field
The present invention relates to technical field of aquatic product processing, particularly a kind of large yellow croaker slice processing method of flavour.
Background technology
Large yellow croaker, for one of tradition " four large marine products---large yellow croaker, little yellow croaker, hairtail, cuttlefish ", is China coastal seas Main Commercial Fishes.Large yellow croaker contains rich in protein, trace element and vitamin, and human body is had to good benefiting action, concerning have a delicate constitution and the elderly, wine plant fish can be received good food therapy effect; And yellow croaker contains abundant trace elements of selenium, can remove the free radical that body metabolism produces, can delay senility, and various cancers are had to prophylactic-therapeutic effect.The at present most of marketing fresh of large yellow croaker, other salt marsh become " melon dried fish ", go to wash down to dry after internal organ salt marsh make " dried yellow croaker " or make can.Fresh rhubarb fish nutritive value is higher, but therefore the general inconvenient long-time storage and transport of large yellow croaker are subject to regional limits, edible less away from the area in the large yellow croaker place of production, and pickle or the process of tin product in easily produce harmful material.Along with the quickening of people's rhythm of life, what people pursued is not only health-nutrition but also convenient eating of one, and the instant large yellow croaker product of good mouthfeel.Publication number is that the patent of invention of CN 1935027A discloses a kind of method for processing instant large yellow croaker, be characterized in large yellow croaker first with salts substances processing, make it have after saline taste, dried again or dried to slough after part moisture, with retort pouch by after its vacuum packaging again by its high temperature sterilization.Although this invention has advantages of instant bagged, long shelf-life, the product taste that the method makes is single, and without flavour, pouplarity is not high.Publication number is that the patent of invention of CN 102273655A discloses the processing technology that a kind of large yellow croaker microwave thermal penetrates, this technique mainly comprises the large yellow croaker after pre-treatment, inject baste, then by the microwave of 2450MHz, large yellow croaker is carried out to preheating, again the large yellow croaker after preheating is carried out to microwave ripening, sealing, chilled storage; Although this invention has effectively kept the nutritional labeling of large yellow croaker, avoid oppressing burnt bar or half-cooked phenomenon, solve the technical barriers such as large yellow croaker processed goods serialization processing, the product making, without obvious special local flavor, has limited the extensive popularization of large yellow croaker product.
Summary of the invention
The invention provides a kind of large yellow croaker slice processing method of flavour, overcome the instant product taste that current large yellow croaker is processed into single, without flavour, the not high defect of pouplarity, a kind of mouthfeel uniqueness is provided, has been rich in multivitamin and mineral matter, there are the rheum officinale fillet of the nutritional health function such as nourishing the liver and kidney, enriching the blood to restore normal menstruation.
The present invention adopts following concrete technical scheme to realize: a kind of large yellow croaker slice processing method of flavour, comprises the following steps:
(1) fillet cut: getting fresh large yellow croaker is raw material fish, remove fish head, fishbone, fish scale and internal organ, and the flesh of fish is rinsed well with clear water, and the flesh of fish is mitered into sheet with 3～4 millimeters of thickness, cleans, drains the water;
(2) low temperature is tasty: take the weight of oppressing as standard, in the fillet that drain the water, put into 6%～7% salt, 8%～10% shredded ginger, 0.5%～1% pepper powder, 0.5%～1% fennel powder, 3%～4% yellow rice wine, 6%～8% white sugar is stirred to evenly, place under the low temperature of 0～5 ℃ 2～3 hours, stirred once gently every 20 minutes;
(3) draining: the rheum officinale fillet after tasty are spread to the moisture content that all drains fillet surface one by one with screen cloth, slightly see to fillet surface and only shrink;
(4) sea sedge black sesame powder preparation: the dry sea sedge of getting fillet weight 8%～10% is rolled over powdering, stirs with 5%～8% sesame;
(5) sauce powder slurry preparation: get appropriate starch, put into egg and water breaks into pulpous state, in powder slurry, put into salt, white sugar, monosodium glutamate, lemon squash and sea sedge black sesame powder, stir sauce powder slurry;
(6) the good rheum officinale fillet of draining in step (3) are put into successively to the sauce powder slurry that step (5) makes, make fillet surface wrap sauce powder slurry, wrapping up in powder, good fillet are put into food steamer, with big fire steaming taking-up after 10 minutes, treat that fillet surfaces hot gas leaves to move in baking box and dry, come out of the stove, pack.
Compared with prior art, the present invention has following outstanding advantages and effect: it is raw material that (1) the present invention adopts nutritious large yellow croaker, and to be rich in various B family vitamins, VitAVitE, a small amount of vitamin C, and the sesame with the sea sedge of ore deposit plants such as maintaining the necessary potassium of normal physiological function, calcium, magnesium, phosphorus, iron, zinc, copper, manganese and nourishing the liver and kidney, enriching the blood to restore normal menstruation effect is flavoring, sea sedge sesame sauce powder slurry just melt in the mouth after boiling baking on surface, mouthfeel uniqueness, be of high nutritive value; (2) being wrapped in sea sedge sesame sauce powder, to starch inner rheum officinale fillet tasty in the time that multiple sauce low temperature is long, and sauce is tasty thorough, and large yellow croaker mouthfeel is fresh and tender.
the specific embodiment
Following example further illustrates the present invention, but should not serve as restriction of the present invention:
Embodiment 1: a kind of large yellow croaker slice processing method of flavour, comprises the following steps:
(1) fillet cut: taking fresh large yellow croaker is raw material fish, remove fish head, fishbone, fish scale and internal organ, cut the 2000g flesh of fish and rinse well with clear water, and the flesh of fish is mitered into sheet with 3～4 millimeters of thickness, clean, drain the water;
(2) low temperature is tasty: in the fillet that drain the water, put into the salt of 140g, the shredded ginger of 160g, 10g pepper powder, the fennel powder of 15g, the yellow rice wine of 60g, the white sugar of 120g is stirred to evenly, place lower 3 hours of the low temperature of 0～5 ℃, stirred once gently every 20 minutes;
(3) draining: the rheum officinale fillet after tasty are spread to the moisture content that all drains fillet surface one by one with screen cloth, slightly see to fillet surface and only shrink;
(4) sea sedge black sesame powder preparation: get the dry sea sedge of 160g and roll over powdering, stir with the sesame of 100g;
(5) sauce powder slurry preparation: get appropriate starch, put into egg and water breaks into pulpous state, in powder slurry, put into salt, white sugar, monosodium glutamate, lemon squash and sea sedge black sesame powder, stir sauce powder slurry;
(6) the good rheum officinale fillet of draining in step (3) are put into successively to the sauce powder slurry that step (5) makes, make fillet surface wrap sauce powder slurry, wrapping up in powder, good fillet are put into food steamer, with big fire steaming taking-up after 10 minutes, treat that fillet surfaces hot gas leaves to move in baking box and dry, come out of the stove, pack.
Embodiment 2: a kind of large yellow croaker slice processing method of flavour, comprises the following steps:
(1) fillet cut: getting fresh large yellow croaker is raw material fish, remove fish head, fishbone, fish scale and internal organ, cut the 2000g flesh of fish and rinse well with clear water, and the flesh of fish is mitered into sheet with 3～4 millimeters of thickness, clean, drain the water;
(2) low temperature is tasty: in the fillet that drain the water, put into the salt of 120g, the shredded ginger of 180g, 15g pepper powder, the fennel powder of 10g, the yellow rice wine of 80g, the white sugar of 160g is stirred to evenly, place lower 3 hours of the low temperature of 0～5 ℃, stirred once gently every 20 minutes;
(3) draining: the rheum officinale fillet after tasty are spread to the moisture content that all drains fillet surface one by one with screen cloth, slightly see to fillet surface and only shrink;
(4) sea sedge black sesame powder preparation: get the dry sea sedge of 180g and roll over powdering, stir with the sesame of 160g;
(5) sauce powder slurry preparation: get appropriate starch, put into egg and water breaks into pulpous state, in powder slurry, put into salt, white sugar, monosodium glutamate, lemon squash and sea sedge black sesame powder, stir sauce powder slurry;
(6) the good rheum officinale fillet of draining in step (3) are put into successively to the sauce powder slurry that step (5) makes, make fillet surface wrap sauce powder slurry, wrapping up in powder, good fillet are put into food steamer, with big fire steaming taking-up after 10 minutes, treat that fillet surfaces hot gas leaves to move in baking box and dry, come out of the stove, pack.
Embodiment 3: a kind of large yellow croaker slice processing method of flavour, comprises the following steps:
(1) fillet cut: getting fresh large yellow croaker is raw material fish, remove fish head, fishbone, fish scale and internal organ, cut the 2000g flesh of fish and rinse well with clear water, and the flesh of fish is mitered into sheet with 3～4 millimeters of thickness, clean, drain the water;
(2) low temperature is tasty: in the fillet that drain the water, put into the salt of 130g, the shredded ginger of 200g, 10g pepper powder, the fennel powder of 10g, the yellow rice wine of 70g, the white sugar of 160g is stirred to evenly, place lower 3 hours of the low temperature of 0～5 ℃, stirred once gently every 20 minutes;
(3) draining: the rheum officinale fillet after tasty are spread to the moisture content that all drains fillet surface one by one with screen cloth, slightly see to fillet surface and only shrink;
(4) sea sedge black sesame powder preparation: get the dry sea sedge of 200g and roll over powdering, stir with the sesame of 160g;
(5) sauce powder slurry preparation: get appropriate starch, put into egg and water breaks into pulpous state, in powder slurry, put into salt, white sugar, monosodium glutamate, lemon squash and sea sedge black sesame powder, stir sauce powder slurry;
(6) the good rheum officinale fillet of draining in step (3) are put into successively to the sauce powder slurry that step (5) makes, make fillet surface wrap sauce powder slurry, wrapping up in powder, good fillet are put into food steamer, with big fire steaming taking-up after 10 minutes, treat that fillet surfaces hot gas leaves to move in baking box and dry, come out of the stove, pack.
The above; it is only the specific embodiment of the present invention; but protection scope of the present invention is not limited to this; any those of ordinary skill in the art are in the disclosed technical scope of the present invention; the variation that can expect without creative work or replacement, within all should being encompassed in protection scope of the present invention.
Claims (1)
1. a large yellow croaker slice processing method for flavour, is characterized in that comprising the following steps:
(1) fillet cut: getting fresh large yellow croaker is raw material fish, remove fish head, fishbone, fish scale and internal organ, and the flesh of fish is rinsed well with clear water, and the flesh of fish is mitered into sheet with 3～4 millimeters of thickness, cleans, drains the water;
(2) low temperature is tasty: take the weight of oppressing as standard, in the fillet that drain the water, put into 6%～7% salt, 8%～10% shredded ginger, 0.5%～1% pepper powder, 0.5%～1% fennel powder, 3%～4% yellow rice wine, 6%～8% white sugar is stirred to evenly, place under the low temperature of 0～5 ℃ 2～3 hours, stirred once gently every 20 minutes;
(3) draining: the rheum officinale fillet after tasty are spread to the moisture content that all drains fillet surface one by one with screen cloth, slightly see to fillet surface and only shrink;
(4) sea sedge black sesame powder preparation: the dry sea sedge of getting fillet weight 8%～10% is rolled over powdering, stirs with 5%～8% sesame;
(5) sauce powder slurry preparation: get appropriate starch, put into egg and water breaks into pulpous state, in powder slurry, put into salt, white sugar, monosodium glutamate, lemon squash and sea sedge black sesame powder, stir sauce powder slurry;
(6) the good rheum officinale fillet of draining in step (3) are put into successively to the sauce powder slurry that step (5) makes, make fillet surface wrap sauce powder slurry, wrapping up in powder, good fillet are put into food steamer, with big fire steaming taking-up after 10 minutes, treat that fillet surfaces hot gas leaves to move in baking box and dry, come out of the stove, pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410059443.8A CN103766974B (en) | 2014-02-21 | 2014-02-21 | A kind of large yellow croaker slice processing method of flavour |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410059443.8A CN103766974B (en) | 2014-02-21 | 2014-02-21 | A kind of large yellow croaker slice processing method of flavour |
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| Publication Number | Publication Date |
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| CN103766974A true CN103766974A (en) | 2014-05-07 |
| CN103766974B CN103766974B (en) | 2015-09-02 |
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Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770758A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | Seasoning yellow croaker processing method |
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| CN105410744A (en) * | 2015-11-18 | 2016-03-23 | 明光市永言水产(集团)有限公司 | Green pea fish fillets capable of nourishing brain and preparation method of green pea fish fillets |
| CN105475892A (en) * | 2015-11-18 | 2016-04-13 | 明光市永言水产(集团)有限公司 | Orange-flavor rice-wine fish slice and preparation method thereof |
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| CN105918931A (en) * | 2016-04-19 | 2016-09-07 | 安徽省泰贡食品有限公司 | Sticky fried fishes |
| CN108967932A (en) * | 2018-07-25 | 2018-12-11 | 福建岳海水产食品有限公司 | A kind of snack food and preparation method thereof of the instant large yellow croaker flesh of fish |
| CN114081142A (en) * | 2020-08-04 | 2022-02-25 | 福建升隆食品有限公司 | Method for cooking bone-removed cooked fish |
| CN114391665A (en) * | 2022-01-18 | 2022-04-26 | 浙江高胜食品科技有限公司 | Preparation method of dried meat floss snack |
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| CN104770758A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | Seasoning yellow croaker processing method |
| CN105341771A (en) * | 2015-11-18 | 2016-02-24 | 明光市永言水产(集团)有限公司 | Intelligence-developing red-wine fish slice and preparation method thereof |
| CN105361006A (en) * | 2015-11-18 | 2016-03-02 | 明光市永言水产(集团)有限公司 | Spicy mushroom fish fillet and preparation method thereof |
| CN105361004A (en) * | 2015-11-18 | 2016-03-02 | 明光市永言水产(集团)有限公司 | Heat-clearing fillet containing smoked plum and mung bean and preparation method thereof |
| CN105361008A (en) * | 2015-11-18 | 2016-03-02 | 明光市永言水产(集团)有限公司 | Heart strengthening and blood activating aloe fillet and preparation method thereof |
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| CN105361177A (en) * | 2015-11-18 | 2016-03-02 | 明光市永言水产(集团)有限公司 | Loach yam fish fillet and preparation method thereof |
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| CN105380147A (en) * | 2015-11-18 | 2016-03-09 | 明光市永言水产(集团)有限公司 | Sour and sweet black rice fish slice and preparation method thereof |
| CN105394616A (en) * | 2015-11-18 | 2016-03-16 | 明光市永言水产(集团)有限公司 | Bowel-relaxing cream fish fillet and preparation method thereof |
| CN105394623A (en) * | 2015-11-18 | 2016-03-16 | 明光市永言水产(集团)有限公司 | Blueberry fillet and preparation method thereof |
| CN105394617A (en) * | 2015-11-18 | 2016-03-16 | 明光市永言水产(集团)有限公司 | Fragrant garlic kidney-reinforcing fillets and preparation method thereof |
| CN105410744A (en) * | 2015-11-18 | 2016-03-23 | 明光市永言水产(集团)有限公司 | Green pea fish fillets capable of nourishing brain and preparation method of green pea fish fillets |
| CN105475892A (en) * | 2015-11-18 | 2016-04-13 | 明光市永言水产(集团)有限公司 | Orange-flavor rice-wine fish slice and preparation method thereof |
| CN105901566A (en) * | 2016-04-19 | 2016-08-31 | 安徽省泰贡食品有限公司 | Preparation method of sticky stir-fried fish |
| CN105918931A (en) * | 2016-04-19 | 2016-09-07 | 安徽省泰贡食品有限公司 | Sticky fried fishes |
| CN108967932A (en) * | 2018-07-25 | 2018-12-11 | 福建岳海水产食品有限公司 | A kind of snack food and preparation method thereof of the instant large yellow croaker flesh of fish |
| CN114081142A (en) * | 2020-08-04 | 2022-02-25 | 福建升隆食品有限公司 | Method for cooking bone-removed cooked fish |
| CN114391665A (en) * | 2022-01-18 | 2022-04-26 | 浙江高胜食品科技有限公司 | Preparation method of dried meat floss snack |
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