CN103844283A - Kabayaki fish belly product and preparation method thereof - Google Patents
Kabayaki fish belly product and preparation method thereof Download PDFInfo
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- CN103844283A CN103844283A CN201410084857.6A CN201410084857A CN103844283A CN 103844283 A CN103844283 A CN 103844283A CN 201410084857 A CN201410084857 A CN 201410084857A CN 103844283 A CN103844283 A CN 103844283A
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- sirloin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- Marine Sciences & Fisheries (AREA)
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Abstract
The invention discloses a kabayaki fish belly product and a preparation method thereof. The preparation method of the kabayaki fish belly product comprises the processing steps of preparing fish belly, pickling, carrying out kabayaki, packaging, refrigerating and the like. The invention also provides the kabayaki fish belly product prepared by adopting the preparation method, and is applicable to processing of multiple economical fish belly products. According to the invention, a byproduct, namely fish belly, produced during processing of fillet, is taken as material, and the fish belly produced by a series of processes including fish belly preparation, pickling, kabayaki and the like is attractive in color and luster and excellent in taste, can be eaten at ease just by being heated, and also can be used as side dishes; in addition, the material adopted by the invention is wide in resource, simple to process and facilitates industrialization, thus providing reference for further development and utilization of fishery resources.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of Pu carbonado sirloin product and preparation method thereof.
Technical background
Fish sirloin has higher nutritive value as fish by-product, but its industrialization commodity are almost nil on market.From existing technical literature, only there is at present a kind of powder Steamed fish sirloin product its preparation method (Chinese patent CN102429255 A), and bonding sirloin meat product and preparation method thereof (Chinese patent CN102715550 A).Wherein, in Chinese patent CN102429255 A, disclosed technical scheme is only a kind of processing of powder Steamed fish sirloin, its popularization in market has certain limitation and its small dimension fish sirloin incomplete fish sirloin after for finishing, is only by bonding and make product it does not relate to main fish sirloin to broken sirloin meat and leftover pieces for disclosed technical scheme in Chinese patent CN102715550 A.
Along with the lifting of people's living standard and the impact of exotic culture, Pu is burnt product and is more and more subject to liking of consumers in general, obtains the approval in market.But the main Pu of existing market is burnt product or saury and eel etc., directly adopting fish sirloin to do Pu burning does not have for the time being, can effectively utilize if produce a large amount of fish sirloins in processing fillet process, will the secondary industry of whole fillet be had to promotion meaning.
Summary of the invention
For the deficiencies in the prior art, technical problem solved by the invention is to provide a kind of simple, instant edible, health delicious Pu carbonado sirloin product and preparation method thereof processed.
In order to solve the problems of the technologies described above, on the one hand, the invention provides a kind of preparation method of Pu carbonado sirloin product, this in turn includes the following steps:
(1) prepare fish sirloin: collect the fresh fish skeleton after fillet processing, cut along the T-shaped bone of fish edge, then fish abdominal incision is gilled, being trimmed to specification is the fish sirloin of long 6.0～10.0 cm, wide 5.0～8.0 cm, thick 0.5～1.0 cm, scale, bone, de-black film also cleans up;
(2) pickle: pickle 10～30min by operating the fish sirloin raw meat cure that goes of getting ready in advance preparing in (1) at 0 ℃～15 ℃; After draining, immerse in the container that is contained with roasting front seasoning sauce, soak time is 30min～1h again;
(3) Pu is burnt: the fish sirloin after soaking is put into baking machine and carry out front baking, front roasting treatment conditions are 100～140 ℃, 15s～25s; Before again immerse after roasting end roasting before seasoning sauce carry out secondary and soak sauce, make soy sauce evenly be wrapped in fish sirloin surface; Secondary is soaked to fish sirloin after sauce and put into baking machine and carry out rear roastingly, rear roasting treatment conditions are 80～120 ℃, 20s～30s; Rear baking finished the rear roasting after stain soy sauce colouring with getting ready in advance, the attractive in appearance and quality that assurance Pu is burnt rear fish sirloin;
(4) packing: finished product enters mono-frozen machine quick-frozen, guarantees that product center temperature is below-18 ℃; The product that quick-frozen the is good packing of weighing on request, packaged product need detect through metal detector, guarantees that finished product does not have metallic foreign body to pollute;
(5) refrigeration: the product after metal detection leaves respectively preservation in-18 ℃ of freezers in by kind, specification.
The preparation method of Pu carbonado sirloin product of the present invention, fish sirloin is prepared into sizeable specification, facilitate follow-up pickling with Pu to burn, guarantee the crudy of product, and in Pu burning process, by the flow process of having planned that scientifically and rationally Pu is burnt, adopt the front roasting and rear roasting Er road Pu that combines to burn operation, simultaneously in conjunction with the operation of pickling before front baking, and front roasting and rear secondary between roasting soaks sauce and operates, make Pu burn product tasty abundant and even, guarantee local flavor and the mouthfeel of Pu carbonado sirloin product of the present invention.
Preferably, described in, go raw meat cure to be formed by the material allocation of following mass parts: 60～100 parts, water, 10～25 parts of cooking wine, 5～10 parts of salt, 3～5 parts of white peppers, 1～3 part of ginger powder.Employing removes raw meat cure to pickle fish sirloin can effectively to remove the fishy smell of fish sirloin, and this goes raw meat cure formula unique, its local flavor on Pu carbonado sirloin finished product also has splendid impact, raw material is convenient to obtain simultaneously, and there is no non-natural chemical addition agent, thereby guaranteed that fish sirloin product can be relieved edible for consumer.
Preferably, described in pickle in step, fish sirloin mixes and pickles by the mass ratio of 1:0.3～1:1.5 with removing raw meat cure.Suitable pickling joined local flavor the cost-saving and salting period that can guarantee fish sirloin, and it should be noted that, goes raw meat cure to discard reprovision using after three times, to guarantee the validity of food security and curing process.
Preferably, described roasting front seasoning sauce is two groove soy sauce, and described roasting after stain soy sauce is four groove soy sauce.Certainly in real operation process according to concrete action need, adopt look light and highly seasoned light soy sauce as seasoning sauce before roasting, and and dark soy sauce that taste light with look heavy be as roasting after stain soy sauce, thereby guarantee Pu carbonado sirloin finished product delicious food and good appearance.
Preferably, in described packaging step, the Key Limit Value that metal detector detects is set to: SUS Ф 2.50mm, Fe Ф 2.00mm, Non Fe Ф 2.50mm.
Preferably, described fish sirloin is the fish sirloin of the tuna fisheries including Tilapia mossambica, black carp, grass carp, silver carp, bighead, Mud fish.Adopt above-mentioned tuna fisheries, not only can on taste, meet the particularly preference of Chinese Consumer's of consumer, and can effectively control the cost of Pu carbonado sirloin product, and guarantee the abundance source of raw material.
On the other hand, the present invention also provides a kind of Pu carbonado sirloin product of preparation as stated above.
Than prior art, technical scheme of the present invention at least possesses following technique effect:
It is raw material that the present invention adopts the accessory substance fish sirloin in fillet process, through preparation fish sirloin, pickle, fish sirloin that the series of process such as Pu burnings makes, its color and luster is attractive in appearance, taste is excellent, only needs heating just can relievedly to eat, and also can be used as garnishes use simultaneously.Raw material sources of the present invention are abundant, and processing is simple, is convenient to suitability for industrialized production, provide reference for further developing fishery resources.
By illustrating in greater detail the present invention by following examples, be, following examples are only illustrative, the present invention is not subject to the restriction of these embodiment. with it may be noted that
the specific embodiment:
Embodiment mono-: Pu is burnt the preparation of Tilapia mossambica fish sirloin product.
Prepare as follows Pu and burn Tilapia mossambica fish sirloin product:
(1) prepare fish sirloin: collect the fresh fish skeleton after fillet processing, cut along the T-shaped bone of fish edge, then fish abdominal incision is gilled, be trimmed to specification for long 6.0cm, wide 4.0cm, the fish sirloin of thick 0.5～0.8cm, scales, bone, de-black film also cleans up;
(2) pickle: under the temperature conditions of 0 ℃～15 ℃, pickle 10min by operating the fish sirloin raw meat cure that goes of getting ready in advance preparing in (1); While pickling, fish sirloin mixes and pickles by the mass ratio of 1:1 with removing raw meat cure.After draining, immerse in the container that is contained with roasting front seasoning sauce, soak time is 30min again.Wherein, go raw meat cure to be formed by the material allocation of following mass parts: water 70kg, cooking wine 15 kg, salt 6kg, white pepper 3kg, ginger powder 2kg.
(3) Pu is burnt: the fish sirloin after soaking is put into baking machine and carry out front baking, front roasting treatment conditions are 110 ℃, 15s; Before again immerse after roasting end roasting before seasoning sauce carry out secondary and soak sauce, make soy sauce evenly be wrapped in fish sirloin surface; Secondary is soaked to fish sirloin after sauce and put into baking machine and carry out rear roastingly, rear roasting treatment conditions are 80 ℃, 20s; Rear baking finished the rear roasting after stain soy sauce colouring with getting ready in advance, the attractive in appearance and quality that assurance Pu is burnt rear fish sirloin.In the present embodiment and follow-up two enforcements, roasting before seasoning sauce be two groove soy sauce, roasting after stain soy sauce is four groove soy sauce.Certainly in real operation process according to concrete action need, adopt look light and highly seasoned light soy sauce as seasoning sauce before roasting, and and dark soy sauce that taste light with look heavy be as roasting after stain soy sauce, thereby guarantee Pu carbonado sirloin finished product delicious food and good appearance.
(4) packing: finished product enters mono-frozen machine quick-frozen, guarantees that product center temperature is below-18 ℃; The product that quick-frozen the is good packing of weighing on request, packaged product need detect through metal detector, guarantees that finished product does not have metallic foreign body to pollute.The Key Limit Value that metal detector detects is set to: SUS Ф 2.50mm, Fe Ф 2.00mm, Non Fe Ф 2.50mm.
(5) refrigeration: the product after metal detection leaves respectively preservation in-18 ℃ of freezers in by kind, specification.
Embodiment bis-: Pu is burnt the preparation of silver carp fish sirloin product.
(1) prepare fish sirloin: collect the fresh fish skeleton after fillet processing, cut along the T-shaped bone of fish edge, then fish abdominal incision is gilled, being trimmed to specification is 8.0cm, wide 6.0cm, and the fish sirloin of thick 0.6～0.8cm, scales, bone, de-black film also cleans up;
(2) pickle: under the temperature conditions of 0 ℃～15 ℃, pickle 20min by operating the fish sirloin raw meat cure that goes of getting ready in advance preparing in (1); While pickling, fish sirloin mixes and pickles by the mass ratio of 1:1.2 with removing raw meat cure.After draining, immerse in the container that is contained with roasting front seasoning sauce, soak time is 45min again.Wherein, go raw meat cure to be formed by the material allocation of following mass parts: water 70kg, cooking wine 25 kg, salt 8kg, white pepper 3kg, ginger powder 3kg.
(3) Pu is burnt: the fish sirloin after soaking is put into baking machine and carry out front baking, front roasting treatment conditions are 110 ℃, 20s; Before again immerse after roasting end roasting before seasoning sauce carry out secondary and soak sauce, make soy sauce evenly be wrapped in fish sirloin surface; Secondary is soaked to fish sirloin after sauce and put into baking machine and carry out rear roastingly, rear roasting treatment conditions are 90 ℃, 20s; Rear baking finished the rear roasting after stain soy sauce colouring with getting ready in advance, the attractive in appearance and quality that assurance Pu is burnt rear fish sirloin.
(4) packing: finished product enters mono-frozen machine quick-frozen, guarantees that product center temperature is below-18 ℃; The product that quick-frozen the is good packing of weighing on request, packaged product need detect through metal detector, guarantees that finished product does not have metallic foreign body to pollute.The Key Limit Value that metal detector detects is set to: SUS Ф 2.50mm, Fe Ф 2.00mm, Non Fe Ф 2.50mm.
(5) refrigeration: the product after metal detection leaves respectively preservation in-18 ℃ of freezers in by kind, specification.
Embodiment tri-: Pu is burnt the preparation of bighead fish sirloin product.
(1) prepare fish sirloin: collect the fresh fish skeleton after fillet processing, cut along the T-shaped bone of fish edge, then fish abdominal incision is gilled, be trimmed to specification for long 10.0cm, wide 8.0cm, the fish sirloin of thick 0.8～1.0cm, scales, bone, de-black film also cleans up;
(2) pickle: under the temperature conditions of 0 ℃～15 ℃, pickle 30min by operating the fish sirloin raw meat cure that goes of getting ready in advance preparing in (1); While pickling, fish sirloin mixes and pickles by the mass ratio of 1:1.5 with removing raw meat cure.After draining, immerse in the container that is contained with roasting front seasoning sauce, soak time is 60min again.Wherein, go raw meat cure to be formed by the material allocation of following mass parts: water 100kg, cooking wine 25kg, salt 8kg, white pepper 5kg, ginger powder 3kg.
(3) Pu is burnt: the fish sirloin after soaking is put into baking machine and carry out front baking, front roasting treatment conditions are 140 ℃, 25s; Before again immerse after roasting end roasting before seasoning sauce carry out secondary and soak sauce, make soy sauce evenly be wrapped in fish sirloin surface; Secondary is soaked to fish sirloin after sauce and put into baking machine and carry out rear roastingly, rear roasting treatment conditions are 100 ℃, 30s; Rear baking finished the rear roasting after stain soy sauce colouring with getting ready in advance, the attractive in appearance and quality that assurance Pu is burnt rear fish sirloin.
(4) packing: finished product enters mono-frozen machine quick-frozen, guarantees that product center temperature is below-18 ℃; The product that quick-frozen the is good packing of weighing on request, packaged product need detect through metal detector, guarantees that finished product does not have metallic foreign body to pollute.The Key Limit Value that metal detector detects is set to: SUS Ф 2.50mm, Fe Ф 2.00mm, Non Fe Ф 2.50mm.
(5) refrigeration: the product after metal detection leaves respectively preservation in-18 ℃ of freezers in by kind, specification.
In above-described embodiment, disclose respectively the preparation scheme that Pu is burnt Tilapia mossambica, silver carp and bighead fish sirloin product, based on similar situation, the Pu carbonado sirloin product that those skilled in the art can understand the tuna fisheries including black carp, grass carp, Mud fish completely also can form by preparation method's system of the present invention, can realize as long as suitably adjust operating parameter concrete in each step according to corresponding fish species characteristic.
The above is the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications are also considered as protection scope of the present invention.
Claims (7)
1. a preparation method for Pu carbonado sirloin product, is characterized in that, in turn includes the following steps:
(1) prepare fish sirloin: collect the fresh fish skeleton after fillet processing, cut along the T-shaped bone of fish edge, then fish abdominal incision is gilled, being trimmed to specification is the fish sirloin of long 6.0～10.0 cm, wide 5.0～8.0 cm, thick 0.5～1.0 cm, scale, bone, de-black film also cleans up;
(2) pickle: pickle 10～30min by operating the fish sirloin raw meat cure that goes of getting ready in advance preparing in (1) at 0 ℃～15 ℃; After draining, immerse in the container that is contained with roasting front seasoning sauce, soak time is 30min～1h again;
(3) Pu is burnt: the fish sirloin after soaking is put into baking machine and carry out front baking, front roasting treatment conditions are 100～140 ℃, 15s～25s; Before again immerse after roasting end roasting before seasoning sauce carry out secondary and soak sauce, make soy sauce evenly be wrapped in fish sirloin surface; Secondary is soaked to fish sirloin after sauce and put into baking machine and carry out rear roastingly, rear roasting treatment conditions are 80～120 ℃, 20s～30s; Rear baking finished the rear roasting after stain soy sauce colouring with getting ready in advance, the attractive in appearance and quality that assurance Pu is burnt rear fish sirloin;
(4) packing: finished product enters mono-frozen machine quick-frozen, guarantees that product center temperature is below-18 ℃; The product that quick-frozen the is good packing of weighing on request, packaged product need detect through metal detector, guarantees that finished product does not have metallic foreign body to pollute;
(5) refrigeration: the product after metal detection leaves respectively preservation in-18 ℃ of freezers in by kind, specification.
2. the preparation method of Pu carbonado sirloin product according to claim 1, is characterized in that, described in go raw meat cure to be formed by the material allocation of following mass parts: 60～100 parts, water, 10～25 parts of cooking wine, 5～10 parts of salt, 3～5 parts of white peppers, 1～3 part of ginger powder.
3. the preparation method of Pu carbonado sirloin product according to claim 2, is characterized in that: described in pickle in step, fish sirloin mixes and pickles by the mass ratio of 1:0.3～1:1.5 with removing raw meat cure.
4. the preparation method of Pu carbonado sirloin product according to claim 1, is characterized in that: described roasting front seasoning sauce is two groove soy sauce, and described roasting after stain soy sauce is four groove soy sauce.
5. the preparation method of Pu carbonado sirloin product according to claim 1, is characterized in that: in described packaging step, the Key Limit Value that metal detector detects is set to: SUS Ф 2.50mm, Fe Ф 2.00mm, Non Fe Ф 2.50mm.
6. the preparation method of Pu carbonado sirloin product according to claim 1, is characterized in that: described fish sirloin is the fish sirloin of the tuna fisheries including Tilapia mossambica, black carp, grass carp, silver carp, bighead, Mud fish.
7. a Pu carbonado sirloin product, is characterized in that: this fish sirloin product adopts the preparation method described in any one in claim 1-6 to be prepared from.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410084857.6A CN103844283A (en) | 2014-03-10 | 2014-03-10 | Kabayaki fish belly product and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410084857.6A CN103844283A (en) | 2014-03-10 | 2014-03-10 | Kabayaki fish belly product and preparation method thereof |
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| CN103844283A true CN103844283A (en) | 2014-06-11 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957671A (en) * | 2015-06-16 | 2015-10-07 | 湖北土老憨生态农业科技股份有限公司 | Fermented chilli fermented soya bean fish belly canned food and preparation method thereof |
| CN110720594A (en) * | 2019-11-14 | 2020-01-24 | 江苏长寿集团有限公司 | Processing method of barbecued pork slices |
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| CN102160657A (en) * | 2011-03-01 | 2011-08-24 | 福建福铭食品有限公司 | Processing technique of quick-freezing roasted eels with bay leaf flavor |
| CN102429255A (en) * | 2011-10-27 | 2012-05-02 | 百洋水产集团股份有限公司 | Steamed fish belly product with rice flours and preparation method thereof |
| CN102715550A (en) * | 2012-06-29 | 2012-10-10 | 百洋水产集团股份有限公司 | Bonded fish belly meat product and preparation method thereof |
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2014
- 2014-03-10 CN CN201410084857.6A patent/CN103844283A/en active Pending
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957671A (en) * | 2015-06-16 | 2015-10-07 | 湖北土老憨生态农业科技股份有限公司 | Fermented chilli fermented soya bean fish belly canned food and preparation method thereof |
| CN110720594A (en) * | 2019-11-14 | 2020-01-24 | 江苏长寿集团有限公司 | Processing method of barbecued pork slices |
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