CN103766974B - A kind of large yellow croaker slice processing method of flavour - Google Patents
A kind of large yellow croaker slice processing method of flavour Download PDFInfo
- Publication number
- CN103766974B CN103766974B CN201410059443.8A CN201410059443A CN103766974B CN 103766974 B CN103766974 B CN 103766974B CN 201410059443 A CN201410059443 A CN 201410059443A CN 103766974 B CN103766974 B CN 103766974B
- Authority
- CN
- China
- Prior art keywords
- fillet
- yellow croaker
- sauce
- tasty
- powder
- 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
- 241001596950 Larimichthys crocea Species 0.000 title claims abstract description 38
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 14
- 235000019634 flavors Nutrition 0.000 title claims abstract description 14
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 57
- 235000015067 sauces Nutrition 0.000 claims abstract description 30
- 239000002002 slurry Substances 0.000 claims abstract description 30
- 241000541656 Carex marina Species 0.000 claims abstract description 22
- 240000004980 Rheum officinale Species 0.000 claims abstract description 14
- 235000008081 Rheum officinale Nutrition 0.000 claims abstract description 14
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 11
- 235000007215 black sesame Nutrition 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 241000251468 Actinopterygii Species 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 150000003839 salts Chemical class 0.000 claims description 13
- 238000003756 stirring Methods 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
- 235000013305 food Nutrition 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
- 239000008107 starch Substances 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 10
- 230000000694 effects Effects 0.000 abstract description 5
- 241000196324 Embryophyta Species 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 230000005906 menstruation Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 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
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 5
- 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
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 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
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 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
- 229910052500 inorganic mineral Inorganic materials 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
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 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
- 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
- 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
Landscapes
- 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 kind of large yellow croaker slice processing method of flavour, relate to technical field of aquatic product processing.The present invention is cut by fillet, low temperature is tasty, prepared by draining, sea sedge black sesame powder, sauce powder starches the rheum officinale fillet that namely steps such as preparation and boiling baking obtain flavour nutrient.The present invention adopts nutritious large yellow croaker to be raw material, and be rich in various vitamin, the sea sedge of ore deposit plant and tool nourishing the liver and kidney, enriching the blood to restore normal menstruation effect sesame for flavoring, sea sedge sesame sauce powder slurry just melt in the mouth after boiling baking on surface, mouthfeel uniqueness, be of high nutritive value; And the rheum officinale fillet being wrapped in sea sedge sesame sauce powder slurry inner are tasty when multiple sauce low temperature is long, sauce is thoroughly tasty, and large yellow croaker mouthfeel is 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, being 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, has good benefiting action to human body, and concerning having a delicate constitution and be middle-aged and old, wine plant fish can receive good food therapy effect; And yellow croaker contains abundant trace elements of selenium, the free radical that body metabolism produces can be removed, can delay senility, and have prophylactic-therapeutic effect to various cancer.Current large yellow croaker major part marketing fresh, other salt marsh become " melon dried fish ", wash down to dry and make " dried yellow croaker " or make can after removing internal organ salt marsh.Fresh rhubarb fish nutritive value is higher, but the general inconvenient long-time storage and transport of large yellow croaker, therefore limit by region, the area away from the large yellow croaker place of production eats less, and pickle or tin product process in material that easily generation is harmful.Along with the quickening of people's rhythm of life, one that what people pursued is not only health-nutrition but also convenient edible, 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 after salts substances process, making it have saline taste, dried again or dried with after sloughing portion of water, with retort pouch by after its vacuum packaging again by its high temperature sterilization.Although this invention has the advantage of instant bagged, long shelf-life, the product taste that the method obtains is single, and without flavour, pouplarity is not high.Publication number is the processing technology that the patent of invention of CN 102273655A discloses a kind of large yellow croaker microwave thermal and penetrates, this technique mainly comprises the large yellow croaker after by pre-treatment, inject baste, then by the microwave of 2450MHz, large yellow croaker is carried out preheating, again the large yellow croaker after preheating is carried out microwave ripening, sealing, chilled storage; Although this invention effectively maintains 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, obtained product, without obvious special local flavor, limits 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, provide a kind of mouthfeel uniqueness, be 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, and remove fish head, fishbone, fish scale and internal organ, flesh of fish clear water is rinsed well, is cut sth. askew in flakes by the flesh of fish, cleans, drains the water with 3 ~ 4 mm of thickness;
(2) low temperature is tasty: with the weight of oppressing for standard, the salt of 6% ~ 7% is put in the fillet drained the water, the shredded ginger of 8% ~ 10%, 0.5% ~ 1% pepper powder, the fennel powder of 0.5% ~ 1%, the yellow rice wine of 3% ~ 4%, the white sugar of 6% ~ 8% carries out being stirred to evenly, to place under the low temperature of 0 ~ 5 DEG C 2 ~ 3 hours, stirred gently once every 20 minutes;
(3) draining: the rheum officinale fillet screen cloth after tasty is spread the moisture content all draining fillet surface one by one, is slightly shown in fillet surface and only shrinks;
(4) sea sedge black sesame powder preparation: the dry sea sedge of getting fillet weight 8% ~ 10% rolles over powdering, stirs with the sesame of 5% ~ 8%;
(5) sauce powder slurry preparation: get appropriate starch, put into egg and water breaks into pulpous state, puts into salt, white sugar, monosodium glutamate, lemon squash and sea sedge black sesame powder in powder slurry, stir sauce powder slurry;
(6) rheum officinale fillet good for draining in step (3) are put into successively the obtained sauce powder slurry of step (5), fillet surface is made to wrap sauce powder slurry, the fillet wrapping up in powder good are put into food steamer, take out after steaming 10 minutes with big fire, treat that fillet surface hot gas leaves to move in baking box to dry, come out of the stove, pack.
Compared with prior art, the present invention has following outstanding advantages and effect: (1) the present invention adopts nutritious large yellow croaker to be raw material, and to be rich in various B family vitamin, VitAVitE, a small amount of vitamin C, and there is the sea sedge that maintains the ore deposit plants such as normal physiological function necessary potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese and nourishing the liver and kidney, the sesame of 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) the rheum officinale fillet being wrapped in sea sedge sesame sauce powder slurry inner are tasty when multiple sauce low temperature is long, and sauce is thoroughly tasty, and large yellow croaker mouthfeel is fresh and tender.
Detailed description of the invention
Following Examples further illustrates the present invention, but should 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 2000g flesh of fish clear water and rinse well, cut sth. askew in flakes by the flesh of fish, clean, drain the water with 3 ~ 4 mm of thickness;
(2) low temperature is tasty: the salt putting into 140g in the fillet drained the water, the shredded ginger of 160g, 10g pepper powder, the fennel powder of 15g, the yellow rice wine of 60g, the white sugar of 120g carries out being stirred to evenly, place lower 3 hours of the low temperature of 0 ~ 5 DEG C, stirred gently once every 20 minutes;
(3) draining: the rheum officinale fillet screen cloth after tasty is spread the moisture content all draining fillet surface one by one, is slightly shown in fillet surface and only shrinks;
(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, puts into salt, white sugar, monosodium glutamate, lemon squash and sea sedge black sesame powder in powder slurry, stir sauce powder slurry;
(6) rheum officinale fillet good for draining in step (3) are put into successively the obtained sauce powder slurry of step (5), fillet surface is made to wrap sauce powder slurry, the fillet wrapping up in powder good are put into food steamer, take out after steaming 10 minutes with big fire, treat that fillet surface hot gas leaves to move in baking box to 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 2000g flesh of fish clear water and rinse well, cut sth. askew in flakes by the flesh of fish, clean, drain the water with 3 ~ 4 mm of thickness;
(2) low temperature is tasty: the salt putting into 120g in the fillet drained the water, the shredded ginger of 180g, 15g pepper powder, the fennel powder of 10g, the yellow rice wine of 80g, the white sugar of 160g carries out being stirred to evenly, place lower 3 hours of the low temperature of 0 ~ 5 DEG C, stirred gently once every 20 minutes;
(3) draining: the rheum officinale fillet screen cloth after tasty is spread the moisture content all draining fillet surface one by one, is slightly shown in fillet surface and only shrinks;
(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, puts into salt, white sugar, monosodium glutamate, lemon squash and sea sedge black sesame powder in powder slurry, stir sauce powder slurry;
(6) rheum officinale fillet good for draining in step (3) are put into successively the obtained sauce powder slurry of step (5), fillet surface is made to wrap sauce powder slurry, the fillet wrapping up in powder good are put into food steamer, take out after steaming 10 minutes with big fire, treat that fillet surface hot gas leaves to move in baking box to 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 2000g flesh of fish clear water and rinse well, cut sth. askew in flakes by the flesh of fish, clean, drain the water with 3 ~ 4 mm of thickness;
(2) low temperature is tasty: the salt putting into 130g in the fillet drained the water, the shredded ginger of 200g, 10g pepper powder, the fennel powder of 10g, the yellow rice wine of 70g, the white sugar of 160g carries out being stirred to evenly, place lower 3 hours of the low temperature of 0 ~ 5 DEG C, stirred gently once every 20 minutes;
(3) draining: the rheum officinale fillet screen cloth after tasty is spread the moisture content all draining fillet surface one by one, is slightly shown in fillet surface and only shrinks;
(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, puts into salt, white sugar, monosodium glutamate, lemon squash and sea sedge black sesame powder in powder slurry, stir sauce powder slurry;
(6) rheum officinale fillet good for draining in step (3) are put into successively the obtained sauce powder slurry of step (5), fillet surface is made to wrap sauce powder slurry, the fillet wrapping up in powder good are put into food steamer, take out after steaming 10 minutes with big fire, treat that fillet surface hot gas leaves to move in baking box to dry, come out of the stove, pack.
The above; be only the specific embodiment of the present invention; but protection scope of the present invention is not limited thereto; any those of ordinary skill in the art are in the technical scope disclosed by the present invention; the change can expected without creative work or replacement, all should be encompassed within protection scope of the present invention.
Claims (1)
1. a large yellow croaker slice processing method for flavour, comprises the following steps:
(1) fillet cut: getting fresh large yellow croaker is raw material fish, and remove fish head, fishbone, fish scale and internal organ, flesh of fish clear water is rinsed well, is cut into slices by the flesh of fish, cleans, drains the water;
(2) tasty;
(3) draining;
(4) sauce powder slurry preparation;
(5) rheum officinale fillet good for draining in step (3) are put into successively the obtained sauce powder slurry of step (4), fillet surface is made to wrap sauce powder slurry, the fillet wrapping up in powder good are put into food steamer, take out after steaming 10 minutes with big fire, treat that fillet surface hot gas leaves to move in baking box to dry, come out of the stove, pack;
It is characterized in that:
Step (1) described fillet cut middlely cuts sth. askew in flakes by the flesh of fish with 3 ~ 4 mm of thickness;
Step (2) described tasty be that low temperature is tasty, be specially: with the weight of oppressing for standard, the salt of 6% ~ 7% is put in the fillet drained the water, the shredded ginger of 8% ~ 10%, 0.5% ~ 1% pepper powder, the fennel powder of 0.5% ~ 1%, the yellow rice wine of 3% ~ 4%, the white sugar of 6% ~ 8% carries out being stirred to evenly, to place under the low temperature of 0 ~ 5 DEG C 2 ~ 3 hours, stirs gently once every 20 minutes;
Step (3) described draining is: the rheum officinale fillet screen cloth after tasty is spread the moisture content all draining fillet surface one by one, slightly sees only shrink to fillet surface;
Step (4) described sauce powder slurry is prepared as: 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; Described sea sedge black sesame powder is prepared as follows: the dry sea sedge of getting fillet weight 8% ~ 10% rolles over powdering, stirs with the sesame of 5% ~ 8%.
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 |
Applications Claiming Priority (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 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103766974A CN103766974A (en) | 2014-05-07 |
| CN103766974B true CN103766974B (en) | 2015-09-02 |
Family
ID=50560097
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410059443.8A Active CN103766974B (en) | 2014-02-21 | 2014-02-21 | A kind of large yellow croaker slice processing method of flavour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766974B (en) |
Families Citing this family (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 |
| 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 |
| CN105361007A (en) * | 2015-11-18 | 2016-03-02 | 明光市永言水产(集团)有限公司 | Qi-tonifying spleen-invigorating Chinese chestnut sea-tangle fillet and preparation method thereof |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| CN105361005A (en) * | 2015-11-18 | 2016-03-02 | 明光市永言水产(集团)有限公司 | Blood-enriching beautifying goose liver fish slice and preparation method thereof |
| CN105361010A (en) * | 2015-11-18 | 2016-03-02 | 明光市永言水产(集团)有限公司 | Yin-nourishing blood-tonifying tremella red bean fillet and preparation method thereof |
| 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 |
| CN105361009A (en) * | 2015-11-18 | 2016-03-02 | 明光市永言水产(集团)有限公司 | Stomach warming black tea fish fillet and preparation method thereof |
| CN105918931A (en) * | 2016-04-19 | 2016-09-07 | 安徽省泰贡食品有限公司 | Sticky fried fishes |
| 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 |
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101002578A (en) * | 2007-01-09 | 2007-07-25 | 中国海洋大学 | Adiposity semi-dried fish meat piece processing method |
| CN101396132A (en) * | 2008-09-25 | 2009-04-01 | 山东好当家海洋发展股份有限公司 | Manufacture method of fermentation flavor yellow croaker |
| CN101632464A (en) * | 2008-07-24 | 2010-01-27 | 山田水产株式会社 | Method for processing grilled fish fillets |
| CN103315332A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Processing method of seasoning anago slices |
-
2014
- 2014-02-21 CN CN201410059443.8A patent/CN103766974B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101002578A (en) * | 2007-01-09 | 2007-07-25 | 中国海洋大学 | Adiposity semi-dried fish meat piece processing method |
| CN101632464A (en) * | 2008-07-24 | 2010-01-27 | 山田水产株式会社 | Method for processing grilled fish fillets |
| CN101396132A (en) * | 2008-09-25 | 2009-04-01 | 山东好当家海洋发展股份有限公司 | Manufacture method of fermentation flavor yellow croaker |
| CN103315332A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Processing method of seasoning anago slices |
Non-Patent Citations (1)
| Title |
|---|
| 花鰶珍味鱼片的研制;曹文红;《渔业现代化》;20070630;第34卷(第3期);第48-50页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103766974A (en) | 2014-05-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103766974B (en) | A kind of large yellow croaker slice processing method of flavour | |
| KR100888232B1 (en) | Prawn soy and manufacturing method thereof | |
| CN103005397B (en) | Method for protecting color and crispness of ready-to-eat recuperation edible mushroom | |
| CN102871151A (en) | Manufacturing method of mandarin fish product | |
| CN107495192A (en) | A kind of cray food production technique | |
| CN101120799B (en) | Sugariness dried oyster with iodine-containing tea flavor | |
| CN102178276B (en) | Method for making roasted kelp fish balls | |
| CN105105213A (en) | Instant spicy fish and method for making same | |
| CN105310025A (en) | Processing process of seasoning squid soft cans | |
| KR101825429B1 (en) | Fermentation-suspended kimchi seasoning package and the method of manufacturing the same | |
| CN103005523A (en) | Preparation method of sizing river shrimps | |
| CN103431445A (en) | Processing method of sipunculus nudus can | |
| CN104432226A (en) | Method for making instant little yellow croaker | |
| CN104430804A (en) | Making method of quick-frozen nori squid stripes | |
| CN103070429A (en) | Preparation method for instant freshwater mussel dry products | |
| CN107927663A (en) | A kind of Chinese pepper steeps bamboo shoot technique | |
| CN104207215A (en) | Preparation process of instant shrimp meat product | |
| CN104247926A (en) | Preparation method of vegetarian fish-flavored pork slices | |
| CN101524165B (en) | Fast food scallop and preparing method thereof | |
| CN107212318A (en) | A kind of seasoning charcoal bakes the production technology of bamboo shoot | |
| CN102805391A (en) | Processing method of ready-to-eat kelp-wrapping-fish food and product thereof | |
| KR101532830B1 (en) | A preparation method for porridge retort pouch using pressure cooked rice | |
| CN103005530A (en) | Sea blubber skin can and preparation method thereof | |
| CN102551118A (en) | Method for making Salicornia bigelovii Torr capsules | |
| CN105614763A (en) | Method for making fried lotus root chips |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | 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 |