CN103859464A - Preparation method of sweetfish slices - Google Patents
Preparation method of sweetfish slices Download PDFInfo
- Publication number
- CN103859464A CN103859464A CN201210551620.5A CN201210551620A CN103859464A CN 103859464 A CN103859464 A CN 103859464A CN 201210551620 A CN201210551620 A CN 201210551620A CN 103859464 A CN103859464 A CN 103859464A
- Authority
- CN
- China
- Prior art keywords
- sweetfish
- sheet
- preparation
- kilogram
- kilograms
- 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.)
- Granted
Links
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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to seasoning baked marine products, and particularly relates to a dried sweetfish which is unique in taste, fresh, sweet, fragrant, and rich in nutrition. The amounts of added condiments comprise sweetfish slices, glacial acetic acid, salt, sugar, an improved natural spice, monosodium glutamate, citric acid, malic acid, mirin, soybean sauce, and a sorbitol powder. A preparation method comprises the steps: firstly, rinsing with clean water cleanly, then taking fish meat, removing fishbones, seasoning according to the above formula; and 24 hours later, laying the slices, drying, baking, and flaking. The dried sweetfish has the advantages of pure taste, rich nutrition and attractive color and luster.
Description
Technical field:
The present invention relates to seasoning baking marine product, specifically a kind of special taste, fresh, sweet, fragrant nutritious sweetfish sheet.
Background technology
The processing and fabricating method of traditional marine product, all adopts after seasoning, then toast, the method for roll-in.Taste is take original flavor seafood as main along with food service industry constantly develops, and company is also growing perfect, and continues as domestic and international vast customer service in line with service for aim!
The eating method of tradition fish, general employing cooked cooking method, and the processing technology that it adopts is simple, edible taste is single, abundant, is only the original saline taste of a kind of fish and delicate flavour, edible also inconvenient, quick.
For achieving the above object, the technical solution used in the present invention is 1, adopts the fresh sweetfish catching from Yellow Sea is wild.2, autogamy more than ten plants that flavoring 3, homemade machinery equipment process 4, the processing method of original creation
Summary of the invention
The object of the present invention is to provide a kind of special taste, fresh, sweet, fragrant nutritious sweetfish is dry.A kind of preparation method of sweetfish sheet for achieving the above object: take double centner sweetfish sheet as benchmark: the amount of adding flavoring is 0.2 ~ 0.5 kilogram, glacial acetic acid; 2 ~ 3 kilograms of salt; 6.5 ~ 7 kilograms of sugar; 0.5 ~ 0.8 kilogram of monosodium glutamate; 0.1 ~ 0.2 kilogram of citric acid; 0.11 ~ 0.3 kilogram of malic acid; 2.2 ~ 2.5 kilograms of taste quinolines; 1.5 ~ 2 kilograms, soy sauce; 1 ~ 1.5 kilogram of sorbitol powder; Stir and evenly mix and soak taste, carry out pendulum after 24 ~ 48 hours, dry, baking, rolls sheet.
Describedly stir and evenly mix that to soak taste be that clean deburring sweetfish sheet and flavoring are soaked, leave under 8 ~ 15 ℃ of environment, through 1 ~ 2 hour.
Described pendulum, for placing the sweetfish sheet after 1 ~ 2 day, is paved on nylon mesh sheet.
Described oven dry is that the sweetfish sheet after pendulum is dried, and temperature should be controlled at 40-45 ℃, the humidity 22-23% of fillet in drying course.
The optimum temperature of described oven dry is 40-42 ℃.
Described baking be by sweetfish sheet yaw on baking machine, machine temperature is at 170-180 ℃, 3-4 minute, moisture content reaches 17-22%.
The described sheet that rolls, for pressing pine with grinding sheet machine, makes the fiber of structure of fish muscle be flocculence, and sweetfish sheet is smooth.
Before sweetfish sheet condiment, in water, soak 2-3 hour, in 2 kilograms of double centner water salt addings, 0.3 kilogram, glacial acetic acid.
In described sweetfish sheet, also add one or two or more kinds spices, addition is 20-50 gram.
The present invention has the following advantages:
1, pure taste: selected flavoring is not having influence under the prerequisite of the delicious flavour of the flesh of fish, and nutrition is abundanter, and mouthfeel is more moderate, so guaranteed to greatest extent the pure taste of the flesh of fish, makes it more tasty
2, nutritious: this product, containing any pigment, does not belong to pollution-free, non-harmful marine food, because its marine product is the good source of vitamin and mineral matter! It mainly contains vitamin A, D, E, calcium, phosphorus, the mineral matters such as potassium, folic acid, pantothenic acid etc.Often eat and can make skin moist, hair healthy, also helps and keeps good figure!
3, color and luster is tempting.Product of the present invention is after seasoning is dried, and color is yellow-white, micro-yellow, and soft or hard is agreeable to the taste, with fragrance striking the nose, and sweetfish sheet now has become compatriots and liked one of pot foods kind of eating.
The specific embodiment
Raw-material selection: sweetfish is derived from pollution-free, north latitude 38 and spends Yellow Sea; Select good, the individual large sweetfish body of freshness, individual little, have peculiar smell to reject.
Embodiment 1
First rinse well with clear water, then sweetfish meat is taken out, deburring, pickle double centner sweetfish sheet:
Flavoring: 1, salt: 2.8 kilogram 2, sugar: 6.65 kilograms
3,0.03 kilogram 4 of spices, monosodium glutamate: 0.6 kilogram
5, citric acid: 0.15 kilogram 6, malic acid: 0.3 kilogram
7, taste quinoline: 1.5 kilograms of 2.3 kilograms 8, soy sauce
9, sorbitol powder: 1.2 kilograms
Carry out seasoning with above formula, reach appropriate mass and require to reach without fishy smell, free from extraneous odour, without silt.
1. seasoning process: first the sweetfish sheet after flesh of fish deburring is cleaned up, soak sweetfish sheet after 2 hours with 0.3 kilogram of 2 kilograms of salt adding in double centner water, glacial acetic acid, again flavoring is soaked with sweetfish sheet according to the above ratio, leave under the sanitation and hygiene environment of 10 ° of C left and right, after 1 hour, pull out and clean.
The uniform sweetfish sheet of seasoning, packs in clean container, leaves under 15 ° of C environment and places 1 day.
2. pendulum: the sweetfish sheet after seasoning, at the upper pendulum of nylon mesh sheet (specification is 120*100CM), generally two sweetfish sheets are combined into a slice, but as little in sheet also several pieces are combined into a slice, require smoothly, without obvious piece, are leaf shape.
3. dry: on the dolly (dolly is the unwheeling of totally 20 layers up and down, also has 10CM space in the middle of two chains) that the nylon mesh sheet of pendulum sweetfish sheet is placed on, push in oven dry and dry.Temperature should be controlled at 42 ° of C.In drying course, often watch the dry wet degree of sweetfish sheet, utilize Japanese import FD-610 IR Moisture Meter to detect, water content, 22%, requires tissue looseness, easily chews.
4. baking: on baking machine (model FHY512) chain band, machine temperature is at 175 ℃ by sweetfish sheet yaw, approximately 4 minutes time, must prevent that sweetfish sheet is ripe and not burnt, taste perfume (or spice) is good to eat, and finished product moisture control is 20%
5. roll sheet: baking fillet structure of fish muscle is out tight, be difficult for chewing, must press pine with grinding sheet machine (1000W power model KX-25120), make the fiber of structure of fish muscle be flocculence for the most desirable.Fillet are smooth, attractive in appearance, are convenient to packing.
Embodiment 2, different from embodiment 1 is:
Pickle double centner sweetfish sheet:
Flavoring: 1, salt: 3 kilogram 2, sugar: 6.4 kilograms
3,0.04 kilogram 4 of spices, monosodium glutamate: 0.6 kilogram
5, citric acid: 0.2 kilogram 6, malic acid: 0.15 kilogram
7, taste quinoline: 2 kilograms of 2 kilograms 8, soy sauce
9, sorbitol powder: 1 kilogram.
Claims (9)
1. a preparation method for sweetfish sheet, is characterized in that: take double centner sweetfish sheet as benchmark: the amount of adding flavoring is 0.2 ~ 0.5 kilogram, glacial acetic acid; 2 ~ 3 kilograms of salt; 6.5 ~ 7 kilograms of sugar; 0.5 ~ 0.8 kilogram of monosodium glutamate; 0.1 ~ 0.2 kilogram of citric acid; 0.11 ~ 0.3 kilogram of malic acid; 2.2 ~ 2.5 kilograms of taste quinolines; 1.5 ~ 2 kilograms, soy sauce; 1 ~ 1.5 kilogram of sorbitol powder; Stir and evenly mix and soak taste, carry out pendulum after 24 ~ 48 hours, dry, baking, rolls sheet.
2. the preparation method of sweetfish sheet according to claim 1, is characterized in that:
Describedly stir and evenly mix that to soak taste be that clean deburring sweetfish sheet and flavoring are soaked, leave under 8 ~ 15 ℃ of environment, through 1 ~ 2 hour.
3. the preparation method of sweetfish sheet according to claim 1 and 2, is characterized in that:
Described pendulum, for placing the sweetfish sheet after 1 ~ 2 day, is paved on nylon mesh sheet.
4. preparation method according to claim 1, is characterized in that:
Described oven dry is that the sweetfish sheet after pendulum is dried, and temperature should be controlled at 40-45 ℃, the humidity 22-23% of fillet in drying course.
5. preparation method according to claim 4, is characterized in that:
The optimum temperature of described oven dry is 40-42 ℃.
6. the preparation method of sweetfish sheet according to claim 1, is characterized in that:
Described baking be by sweetfish sheet yaw on baking machine, machine temperature is at 170-180 ℃, 3-4 minute, moisture content reaches 17-22%.
7. the preparation method of sweetfish sheet according to claim 1, is characterized in that:
The described sheet that rolls, for pressing pine with grinding sheet machine, makes the fiber of structure of fish muscle be flocculence, and sweetfish sheet is smooth.
8. the preparation method of sweetfish sheet according to claim 1, is characterized in that: before sweetfish sheet condiment, soak 2-3 hour in water, in 2 kilograms of double centner water salt addings, 0.3 kilogram, glacial acetic acid.
9. the preparation method of sweetfish sheet according to claim 1, is characterized in that: in described sweetfish sheet, also add one or two or more kinds spices, addition is 20-50 gram.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210551620.5A CN103859464B (en) | 2012-12-18 | 2012-12-18 | A kind of preparation method of sweetfish sheet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210551620.5A CN103859464B (en) | 2012-12-18 | 2012-12-18 | A kind of preparation method of sweetfish sheet |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103859464A true CN103859464A (en) | 2014-06-18 |
| CN103859464B CN103859464B (en) | 2016-01-20 |
Family
ID=50898921
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210551620.5A Active CN103859464B (en) | 2012-12-18 | 2012-12-18 | A kind of preparation method of sweetfish sheet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103859464B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351857A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Preparation method of fish roe and kelp roll |
| CN107811189A (en) * | 2017-10-27 | 2018-03-20 | 许弘辉 | The preparation method of Yi Zhong angler pieces |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754820A (en) * | 2012-08-03 | 2012-10-31 | 长沙理工大学 | Production method of fermented fish paste |
-
2012
- 2012-12-18 CN CN201210551620.5A patent/CN103859464B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754820A (en) * | 2012-08-03 | 2012-10-31 | 长沙理工大学 | Production method of fermented fish paste |
Non-Patent Citations (1)
| Title |
|---|
| 李毅等: "《乡镇小企业实用技术》", 30 September 1988, article "调味鱼片干", pages: 208 - 209 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351857A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Preparation method of fish roe and kelp roll |
| CN107811189A (en) * | 2017-10-27 | 2018-03-20 | 许弘辉 | The preparation method of Yi Zhong angler pieces |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103859464B (en) | 2016-01-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578612B (en) | Method for producing spicy chicken product | |
| CN103610088A (en) | Preserved meat and pickling method thereof | |
| CN103989202A (en) | Instant grilled fish and preparation method thereof | |
| CN104223197A (en) | Processing method of instant fish slices | |
| CN101292729B (en) | Deep processing technique for black fungus | |
| CN104366571A (en) | Preparation method of tea flavored boiled eggs | |
| CN103462063A (en) | Preparation method of three chicken nuggets | |
| CN103416775B (en) | Industrial production process of spiced and smoked eggs | |
| CN103584237A (en) | Sweet sticky green corn steep liquor-flour food | |
| CN103478697A (en) | Crispy pleurotus eryngii shreds and preparation method thereof | |
| KR101170305B1 (en) | Whirlwind tteokbokki and tteok-bar manufacturing method | |
| CN101574155A (en) | Crisp chicken wings | |
| CN102578613A (en) | Method for preparing smoked chicken | |
| KR20130130214A (en) | Wild greens gimbap and it's making method | |
| CN102342502A (en) | Processing formula and technology of rice-flavored meat foodstuff | |
| CN103859464B (en) | A kind of preparation method of sweetfish sheet | |
| CN105231330A (en) | Processing method of sweet osmanthus-flavored instant fish fillets | |
| KR20210081101A (en) | Abalone jerky manufacturing method and The sauce composition | |
| CN102228213A (en) | Imperial tribute chopped chili pepper and preparation method thereof | |
| KR101580138B1 (en) | laver dry food for block form and its manufacture method | |
| CN103919171A (en) | Instant leisure fish fillet preparation method | |
| CN103976197A (en) | Manufacturing method of instant nutrition rice and vegetable roll | |
| CN103461632A (en) | Processing method of crispy ginkgo fruits | |
| CN107019171A (en) | Sweet tea pungent Deep-fried boiled eggs | |
| CN102429243A (en) | Processing technology of chicken with sticks |
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 |