CN104000234A - Delicious dace head product and processing technology thereof - Google Patents
Delicious dace head product and processing technology thereof Download PDFInfo
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- CN104000234A CN104000234A CN201410227235.4A CN201410227235A CN104000234A CN 104000234 A CN104000234 A CN 104000234A CN 201410227235 A CN201410227235 A CN 201410227235A CN 104000234 A CN104000234 A CN 104000234A
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- dace
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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
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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
Abstract
The invention provides a delicious dace head product and a processing technology thereof. The delicious dace head product is obtained by removing gills of fresh dace heads which serve as raw materials, cleaning and salting the fresh dace heads, frying the dace heads under the temperature of 130-150 DEG C in oil, and performing seasoning, packaging, vacuumized sealing, sterilization and cooling. The seasoning is realized by mixing red pepper powder, pepper powder, ground pepper, garlic powder, white granulated sugar, aginomoto, hydrolyzed vegetable proteins, a yeast extract, gel, smashed peanuts and sauced spicy oil. The dace heads prepared by the preparation technology disclosed by the invention taste delicious, have a good flavor and do not have a fish smell and other odors; the dace heads can be stored for a long time and is green and safe without adding any preservative; furthermore, the nutritional components of the dace heads are fully retained, and the value of the dace heads is fully used. Meanwhile, the processing technology is simple, reasonable, convenient to operate, low in equipment requirement and high in production efficiency, and has extremely high industrial production and popularization application values.
Description
Technical field
The invention belongs to fishery-ies product manufacture field.More specifically, relate to a kind of delicious dace goods and processing technology thereof.
Background technology
Dace, belongs to spoke fin net-rope, Cypriniformes, Cyprinidae.Body extending, belly circle, short and small, kiss circle is blunt.Mouth is the next, tool keratinization edge, maxillomandibular front.Dace is popular name soil dace, snow dace, dace public affairs, flower dace again, and the type locality of these species, in China, is mainly distributed in Pearl River system, Hainan Island, Taiwan, the Min River, the Lancang River and Yuanjiang River.Dace is rich in the nutrients such as rich in protein, vitamin A, calcium, magnesium, selenium, fine and tender taste, delicious flavour.
Meanwhile, due to dace have feed resource wide, adapt to that more fertile water body environment, premunition are strong, population yield advantages of higher, thereby become southern aqiuculrue must support kind.Dace can eat up water-bed raw algae and organic debris, therefore be called again " street cleaner " in pond, the rich water pool is foster dace.So output is very large, per unit area yield is high, moderate, have good quality, be the best-selling goods in market.
Therefore, dace is subject to popular liking, eating at home, except general food method, also can be cooked fish ball, and the dace with black bean can of plant produced is the same with frozen dace, various places on sale throughout the country.Dace also can be used as medicine, there is muscle reinforcing and bone strengthening, blood-activating and qi-promoting, relieve oedema or abdominal distension through diuresis or purgation profit temperature effect.Even dace head is all one cuisines on dining table, and older generation's gourmet can say and understand that the people who eats fish head likes eating dace head, is bone in one's mouth although taste, and that sweet fragrant deliciousness is not that other fishes can be than.But because the fishy smell of dace head is very heavy, and in dace head, meat is few, bone is many, fish-skin is many, in practice is produced, be often removed, fail to bring into play the maximum value of dace head, not only waste resource, also pollute environment.Simultaneously because purine-containing in brain, cholesterol are higher, and head nervus vasculairs are very abundant, easily accumulate some toxin, as the chemical substance of adding in the agriculture chemical in polluted water region or plant, feed all can enter in animal body with ingesting, make many consumers also be unwilling to use fish head, also caused great waste.
In addition, in order to increase the shelf-life, an existing fish based article is all added with the harmful substances such as anticorrisive agent, pigment, essence, and health is existed to serious hidden danger.
Summary of the invention
The technical problem to be solved in the present invention is defect and the technical deficiency that overcomes the under-utilized and dace processing technology of existing dace head, provide a kind of delicious, without a dace goods and the processing technology thereof of fishy smell, green safety and long shelf-life.
The object of this invention is to provide a kind of delicious dace goods.
Another object of the present invention is to provide the processing technology of a described delicious dace goods.
Above-mentioned purpose of the present invention is achieved through the following technical solutions:
The invention provides a kind of delicious dace goods, a described delicious dace goods are taking fresh dace head as raw material, through removing the fish gill, clean, mix salt, fried, seasoning, packaging, sealing, sterilizing, cooling preparing.
The present invention also provides a kind of processing technology of a described delicious dace goods, and step is as follows:
S1. pretreatment of raw material: select fresh safe dace head, remove the fish gill, clean up;
S2. mixing salt pickles: to clean after dace head in add edible salt, after stirring, pickle;
S3. fried: to adopt qualified vegetable oil, in the time that oil temperature reaches 130 ~ 150 DEG C, dace head is put into the fried 2～4min of pot, explode and become light yellowly to golden yellow to the color of dace head surface, pull dace head out and drain oil;
S4. seasoning: according to the mass ratio of dace head, in the dace head of fried mistake, add 0.5%～0.7% Paprika, 0.1%～0.2% zanthoxylum powder, 0.15%～0.25% pepper powder, 0.4%～0.6% garlic powder, 2%～3% white granulated sugar, 0.15%～0.35% monosodium glutamate, 0.02%～0.08% hydrolyzed vegetable protein, 0.05%～0.1% yeast extract, 1%～3% taste dew, 0.5%～2.5% peanut particle and the fragrant spicy oil of 8%～15% sauce, stir;
S5. seal sterilizing: after packing, adopt vacuum-pumping density to be honored as a queen, adopt spray ability of swimming retort to carry out sterilization;
S6. finished product: cool to 0 DEG C～40 DEG C, dry the water on sack surface, obtain a delicious dace finished product.
Preferably, described in step S1, the length of dace head is 4～6cm.
The weight that adds edible salt described in step S2 is 1.5%～3% of the nose heave amount of dace; The described time of pickling is 15min～18min.
The weight that adds edible salt described in step S2 is 2% of the nose heave amount of dace; The described time of pickling is 15min～18min.
Vegetable oil described in step S3 is peanut oil or soya-bean oil.
Described in step S4 seasoning be according to the mass ratio of dace head, in the dace head of fried mistake, add 0.7% Paprika, 0.1% zanthoxylum powder, 0.2% pepper powder, 0.5% garlic powder, 2% white granulated sugar, 0.3% monosodium glutamate, 0.05% hydrolyzed vegetable protein, 0.07% yeast extract, 2% taste dew, 1% peanut particle and the fragrant spicy oil of 10% sauce, stir.
The sealing time of bleeding that vacuumizes sealing described in step S5 is 21s～25s, and the heat-sealing time is 3s～6s.
More preferably, the sealing time of bleeding that vacuumizes sealing described in step S5 is 21s, and the heat-sealing time is 3s.
Described in step S5, the bactericidal formula of sterilization is 15min-30min-10min/118 DEG C.
A dace goods that prepare according to the processing technology of an above-mentioned delicious dace goods are also within protection scope of the present invention.
At present very inadequate to the utilization of dace head, in fact the nutrition of dace head is equally very abundant, higher than the nutritive value of the flesh of fish even in some aspects.A dace colloid is many, comprises that in fish-skin, collagen content is also very high, to repairing machine soma, anti-ageing, beauty treatment skin is very useful.The phosphatide being rich in fish brain can nutrition people cranial nerve cell, there is brain strengthening functions such as maintaining, improve thinking memory.In fish brain, also contain abundant polyunsaturated fatty acid DHA and EPA, these two kinds of materials are except brain cell is had trophism, also have softening blood vessel, reduce blood fat, prevention cardiovascular and cerebrovascular disease, the effect that delays senility.
The inventor is devoted for years in the research of aquatic products tin product, through a large amount of research and exploration, draw the processing technology of the delicious dace goods of above-mentioned preparation, successfully utilize the leftover bits and pieces dace head usually going out of use, produce that local flavor is good, the dace head can goods of delicious flavour, the wasting of resources and environmental pollution are not only reduced, the more important thing is and retained nutritional labeling such as dace head abundant colloid, phosphatide, polyunsaturated fatty acid DHA and EPA etc., improved to greatest extent the value of dace head.
Meanwhile, do not using under the prerequisite of any anticorrisive agent and pigment long shelf-life, green safety.Without use conventional ginger, cooking wine etc. go raw meat can make delicious flavour, local flavor good, without a dace goods of fishy smell, farthest reduced the impact of other auxiliary materials on the local flavor of dace head own.
The present invention has following beneficial effect:
The invention provides a kind of delicious dace goods and processing technology thereof.The leftover bits and pieces dace head that adopts preparation technology of the present invention successfully to utilize usually to go out of use, prepare a delicious dace goods, delicious flavour, fish-bone is sharp and clear, and local flavor is good, without fishy smell and other bad smells, has not only reduced the wasting of resources and environmental pollution, the more important thing is and retained nutritional labeling such as dace head abundant colloid, phosphatide, polyunsaturated fatty acid DHA and EPA etc., nutritious, suit the taste of both old and young, improve to greatest extent the value of dace head.
Meanwhile, preparation technology of the present invention is not using under the prerequisite of any anticorrisive agent and pigment, long shelf-life, green safety.Without use conventional ginger, cooking wine etc. go raw meat can make delicious flavour, local flavor good, without a dace goods of fishy smell, farthest reduced the impact of other auxiliary materials on the local flavor of dace head own, there are market prospects well.
And preparation technology of the present invention is simple, reasonable, easy to operate, equipment requirement is low, production efficiency is high, has very large suitability for industrialized production and application value.
Detailed description of the invention
Further illustrate the present invention below in conjunction with specific embodiment, but embodiment does not limit in any form to the present invention.Unless stated otherwise, reagent, the method and apparatus that the present invention adopts is the conventional reagent of the art, method and apparatus.
Unless stated otherwise, agents useful for same of the present invention and material are commercial.
the preparation of the packed delicious dace head of embodiment 1
The present embodiment is made the packed delicious dace head of 20 ~ 25g, and step is as follows:
S1. pretreatment of raw material: select the dace head that fresh safe length is 4～6cm, remove the fish gill, clean up;
S2. mixing salt pickles: according to the mass ratio of dace head, in the dace head after cleaning, add 2% edible salt, after stirring, pickle 15 ~ 18min;
S3. fried: to adopt qualified soya-bean oil, in the time that oil temperature reaches 140 DEG C, dace head is put into the fried 3min of pot, explode and become light yellowly to golden yellow to the color of dace head surface, pull dace head out and drain oil;
S4. seasoning: according to the mass ratio of dace head, in the dace head of fried mistake, add 0.7% Paprika, 0.1% zanthoxylum powder, 0.2% pepper powder, 0.5% garlic powder, 2% white granulated sugar, 0.3% monosodium glutamate, 0.05% hydrolyzed vegetable protein, 0.07% yeast extract, 2% taste dew, 1% peanut particle and the fragrant spicy oil of 10% sauce, stir;
S5. seal sterilizing: after every bag of 20 ~ 25g packing, adopt vacuum-pumping density to be honored as a queen, adopt spray ability of swimming retort to carry out sterilization;
S6. finished product: cool to 40 DEG C, dry the water on sack surface, obtain a delicious dace finished product.
The sealing time of bleeding that vacuumizes sealing described in step S5 is 21s, and the heat-sealing time is 3s.
Described in step S5, the bactericidal formula of sterilization is 15min-30min-10min/118 DEG C.
the preparation of the packed delicious dace head of embodiment 2
The present embodiment is made the packed delicious dace head of 20 ~ 25g, and step is as follows:
S1. pretreatment of raw material: select the dace head that fresh safe length is 4～6cm, remove the fish gill, clean up;
S2. mixing salt pickles: according to the mass ratio of dace head, in the dace head after cleaning, add 2% edible salt, after stirring, pickle 15 ~ 18min;
S3. fried: to adopt qualified peanut oil, in the time that oil temperature reaches 130 DEG C, dace head is put into the fried 4min of pot, explode and become light yellowly to golden yellow to the color of dace head surface, pull dace head out and drain oil;
S4. seasoning: according to the mass ratio of dace head, in the dace head of fried mistake, add 0.7% Paprika, 0.1% zanthoxylum powder, 0.2% pepper powder, 0.5% garlic powder, 2% white granulated sugar, 0.3% monosodium glutamate, 0.05% hydrolyzed vegetable protein, 0.07% yeast extract, 2% taste dew, 1% peanut particle and the fragrant spicy oil of 10% sauce, stir;
S5. seal sterilizing: after every bag of 20 ~ 25g packing, adopt vacuum-pumping density to be honored as a queen, adopt spray ability of swimming retort to carry out sterilization;
S6. finished product: cool to 40 DEG C, dry the water on sack surface, obtain a delicious dace finished product.
The sealing time of bleeding that vacuumizes sealing described in step S5 is 21s, and the heat-sealing time is 3s.
Described in step S5, the bactericidal formula of sterilization is 15min-30min-10min/118 DEG C.
the preparation of the packed delicious dace head of embodiment 3
The present embodiment is made the packed delicious dace head of 50g, and step is as follows:
S1. pretreatment of raw material: select the dace head that fresh safe length is 4～6cm, remove the fish gill, clean up;
S2. mixing salt pickles: according to the mass ratio of dace head, in the dace head after cleaning, add 2% edible salt, after stirring, pickle 15 ~ 18min;
S3. fried: to adopt qualified soya-bean oil, in the time that oil temperature reaches 140 DEG C, dace head is put into the fried 3min of pot, explode and become light yellowly to golden yellow to the color of dace head surface, pull dace head out and drain oil;
S4. seasoning: according to the mass ratio of dace head, in the dace head of fried mistake, add 0.5% Paprika, 0.2% zanthoxylum powder, 0.15% pepper powder, 0.4% garlic powder, 0.2% white granulated sugar, 0.15% monosodium glutamate, 0.02% hydrolyzed vegetable protein, 0.05% yeast extract, 1.5% taste dew, 2% peanut particle and the fragrant spicy oil of 8% sauce, stir;
S5. seal sterilizing: after every bag of 50g packing, adopt vacuum-pumping density to be honored as a queen, adopt spray ability of swimming retort to carry out sterilization;
S6. finished product: cool to 40 DEG C, dry the water on sack surface, obtain a delicious dace finished product.
The sealing time of bleeding that vacuumizes sealing described in step S5 is 23s, and the heat-sealing time is 4s.
Described in step S5, the bactericidal formula of sterilization is 15min-30min-10min/118 DEG C.
the preparation of the packed delicious dace head of embodiment 4
The present embodiment is made the packed delicious dace head of 100g, and step is as follows:
S1. pretreatment of raw material: select the dace head that fresh safe length is 4～6cm, remove the fish gill, clean up;
S2. mixing salt pickles: according to the mass ratio of dace head, in the dace head after cleaning, add 2% edible salt, after stirring, pickle 15 ~ 18min;
S3. fried: to adopt qualified soya-bean oil, in the time that oil temperature reaches 150 DEG C, dace head is put into the fried 2min of pot, explode and become light yellowly to golden yellow to the color of dace head surface, pull dace head out and drain oil;
S4. seasoning: according to the mass ratio of dace head, in the dace head of fried mistake, add 0.6% Paprika, 0.15% zanthoxylum powder, 0.15% pepper powder, 0.55% garlic powder, 0.28% white granulated sugar, 0.25% monosodium glutamate, 0.06% hydrolyzed vegetable protein, 0.08% yeast extract, 1.5% taste dew, 2% peanut particle and the fragrant spicy oil of 13% sauce, stir;
S5. seal sterilizing: after every bag of 50g packing, adopt vacuum-pumping density to be honored as a queen, adopt spray ability of swimming retort to carry out sterilization;
S6. finished product: cool to 40 DEG C, dry the water on sack surface, obtain a delicious dace finished product.
The sealing time of bleeding that vacuumizes sealing described in step S5 is 25s, and the heat-sealing time is 4s.
Described in step S5, the bactericidal formula of sterilization is 15min-30min-10min/118 DEG C.
the preparation of the packed delicious dace head of embodiment 5
The present embodiment is made the packed delicious dace head of 100g, and step is as follows:
S1. pretreatment of raw material: select the dace head that fresh safe length is 4～6cm, remove the fish gill, clean up;
S2. mixing salt pickles: according to the mass ratio of dace head, in the dace head after cleaning, add 2% edible salt, after stirring, pickle 15 ~ 18min;
S3. fried: to adopt qualified peanut oil, in the time that oil temperature reaches 140 DEG C, dace head is put into the fried 3min of pot, explode and become light yellowly to golden yellow to the color of dace head surface, pull dace head out and drain oil;
S4. seasoning: according to the mass ratio of dace head, in the dace head of fried mistake, add 0.7% Paprika, 0.1% zanthoxylum powder, 0.2% pepper powder, 0.5% garlic powder, 2% white granulated sugar, 0.3% monosodium glutamate, 0.05% hydrolyzed vegetable protein, 0.07% yeast extract, 2% taste dew, 1% peanut particle and the fragrant spicy oil of 10% sauce, stir;
S5. seal sterilizing: after every bag of 50g packing, adopt vacuum-pumping density to be honored as a queen, adopt spray ability of swimming retort to carry out sterilization;
S6. finished product: cool to 40 DEG C, dry the water on sack surface, obtain a delicious dace finished product.
The sealing time of bleeding that vacuumizes sealing described in step S5 is 23s, and the heat-sealing time is 3s.
Described in step S5, the bactericidal formula of sterilization is 15min-30min-10min/118 DEG C.
the preparation of the packed dace head of comparative example 1
This comparative example is made the packed dace head of 20 ~ 25g, and step is as follows:
S1. pretreatment of raw material: select fresh safe dace head, remove the fish gill, clean up;
S2. mixing salt pickles: according to the mass ratio of dace head, in the dace head after cleaning, add 2% edible salt, after stirring, pickle 15 ~ 18min;
S3. fried: to adopt qualified peanut oil, in the time that oil temperature reaches 130 DEG C, dace head is put into the fried 4min of pot, explode and become light yellowly to golden yellow to the color of dace head surface, pull dace head out and drain oil;
S4. remove raw meat: adopt cooking wine, shredded ginger and green onion silk to soak dace head, under room temperature, soak after 10min, pick up and drain;
S5. seasoning: according to the mass ratio of dace head, in the dace head of fried mistake, add 0.7% Paprika, 0.1% zanthoxylum powder, 0.2% pepper powder, 0.5% garlic powder, 2% white granulated sugar, 0.3% monosodium glutamate, 0.05% hydrolyzed vegetable protein, 0.07% yeast extract, 2% taste dew, 1% peanut particle and the fragrant spicy oil of 10% sauce, stir;
S6. seal sterilizing: after every bag of 20 ~ 25g packing, adopt vacuum-pumping density to be honored as a queen, adopt spray ability of swimming retort to carry out sterilization;
S7. finished product: cool to 40 DEG C, dry the water on sack surface, obtain a delicious dace finished product.
The sealing time of bleeding that vacuumizes sealing described in step S6 is 21s, and the heat-sealing time is 3s.
Described in step S6, the bactericidal formula of sterilization is 15min-30min-10min/118 DEG C.
the preparation of the packed dace head of comparative example 2
This comparative example is made the packed dace head of 20 ~ 25g, and step is as follows:
S1. pretreatment of raw material: select fresh safe dace head, remove the fish gill, clean up;
S2. mixing salt pickles: according to the mass ratio of dace head, in the dace head after cleaning, add 2% edible salt, after stirring, pickle 15 ~ 18min;
S3. fried: to adopt qualified peanut oil, in the time that oil temperature reaches 130 DEG C, dace head is put into the fried 4min of pot, explode and become light yellowly to golden yellow to the color of dace head surface, pull dace head out and drain oil;
S4. seasoning: according to the mass ratio of dace head, to adding in the dace head of fried mistake, 1% Paprika, 0.5% pepper are peppery, 2% white granulated sugar, 0.2% monosodium glutamate and the fragrant spicy oil of 5% sauce, stir;
S5. seal sterilizing: after every bag of 20 ~ 25g packing, adopt vacuum-pumping density to be honored as a queen, adopt spray ability of swimming retort to carry out sterilization;
S6. finished product: cool to 40 DEG C, dry the water on sack surface, obtain a delicious dace finished product.
The sealing time of bleeding that vacuumizes sealing described in step S5 is 21s, and the heat-sealing time is 3s.
Described in step S5, the bactericidal formula of sterilization is 15min-30min-10min/118 DEG C.
the preparation of the packed dace head of comparative example 3
This comparative example is made the packed dace head of 20 ~ 25g, and step is as follows:
S1. pretreatment of raw material: select fresh safe dace head, remove the fish gill, clean up;
S2. mixing salt pickles: according to the mass ratio of dace head, in the dace head after cleaning, add 2% edible salt, after stirring, pickle 15 ~ 18min;
S3. fried: to adopt qualified peanut oil, in the time that oil temperature reaches 130 DEG C, dace head is put into the fried 4min of pot, explode and become light yellowly to golden yellow to the color of dace head surface, pull dace head out and drain oil;
S4. seasoning: according to the mass ratio of dace head, in the dace head of fried mistake, add 0.1% zanthoxylum powder, 0.5% garlic powder, 2% white granulated sugar, 0.3% monosodium glutamate, 0.05% hydrolyzed vegetable protein, 0.07% yeast extract, 2% taste to reveal and 1% peanut particle, stir;
S5. seal sterilizing: after every bag of 20 ~ 25g packing, adopt vacuum-pumping density to be honored as a queen, adopt spray ability of swimming retort to carry out sterilization;
S6. finished product: cool to 40 DEG C, dry the water on sack surface, obtain a delicious dace finished product.
The sealing time of bleeding that vacuumizes sealing described in step S5 is 21s, and the heat-sealing time is 3s.
Described in step S5, the bactericidal formula of sterilization is 15min-30min-10min/118 DEG C.
the preparation of the packed dace head of comparative example 4
This comparative example is made the packed dace head of 20 ~ 25g, and step is as follows:
S1. pretreatment of raw material: select fresh safe dace head, remove the fish gill, clean up;
S2. mixing salt pickles: according to the mass ratio of dace head, in the dace head after cleaning, add 2% edible salt, after stirring, pickle 15 ~ 18min;
S3. fried: to adopt qualified peanut oil, in the time that oil temperature reaches 120 DEG C, dace head is put into the fried 6min of pot, explode and become light yellowly to golden yellow to the color of dace head surface, pull dace head out and drain oil;
S4. seasoning: according to the mass ratio of dace head, to adding in the dace head of fried mistake, 0.7% Paprika, 0.1% zanthoxylum powder, 0.2% pepper are peppery, 0.5% garlic powder, 2% white granulated sugar, 0.3% monosodium glutamate, 0.05% hydrolyzed vegetable protein, 0.07% yeast extract, 2% taste reveal, 1% peanut particle and the fragrant spicy oil of 10% sauce, stir;
S5. seal sterilizing: after every bag of 20 ~ 25g packing, adopt vacuum-pumping density to be honored as a queen, adopt spray ability of swimming retort to carry out sterilization;
S6. finished product: cool to 40 DEG C, dry the water on sack surface, obtain a delicious dace finished product.
The sealing time of bleeding that vacuumizes sealing described in step S5 is 21s, and the heat-sealing time is 3s.
Described in step S5, the bactericidal formula of sterilization is 15min-30min-10min/118 DEG C.
the preparation of the packed dace head of comparative example 5
This comparative example is made the packed dace head of 20 ~ 25g, and step is as follows:
S1. pretreatment of raw material: select fresh safe dace head, remove the fish gill, clean up;
S2. mixing salt pickles: according to the mass ratio of dace head, in the dace head after cleaning, add 2% edible salt, after stirring, pickle 15 ~ 18min;
S3. fried: to adopt qualified peanut oil, in the time that oil temperature reaches 160 DEG C, dace head is put into the fried 2min of pot, explode and become light yellowly to golden yellow to the color of dace head surface, pull dace head out and drain oil;
S4. seasoning: according to the mass ratio of dace head, to adding in the dace head of fried mistake, 0.7% Paprika, 0.1% zanthoxylum powder, 0.2% pepper are peppery, 0.5% garlic powder, 2% white granulated sugar, 0.3% monosodium glutamate, 0.05% hydrolyzed vegetable protein, 0.07% yeast extract, 2% taste reveal, 1% peanut particle and the fragrant spicy oil of 10% sauce, stir;
S5. seal sterilizing: after every bag of 20 ~ 25g packing, adopt vacuum-pumping density to be honored as a queen, adopt spray ability of swimming retort to carry out sterilization;
S6. finished product: cool to 40 DEG C, dry the water on sack surface, obtain a delicious dace finished product.
The sealing time of bleeding that vacuumizes sealing described in step S5 is 21s, and the heat-sealing time is 3s.
Described in step S5, the bactericidal formula of sterilization is 15min-30min-10min/118 DEG C.
a dace product property evaluation
The various character of a packed dace product of the packed delicious dace head to above-described embodiment 1 ~ 5 preparation and comparative example 1 ~ 4 preparation are measured and are evaluated, as taste perception, sense of smell impression, visual experience etc., technical process and formula meet the relevant regulations of " People's Republic of China's the law of food safety ".Each item rating all carries out according to the standard of 1～10 point.Result is as shown in table 1:
Table 1
From table 1 data, embodiment 1 ~ 5 utilizes a dace goods prepared by technique of the present invention to be all obviously better than comparative example in taste, sense of smell, vision.
Meanwhile, comparative example 1 is through a conventional dace goods that go raw meat step to prepare, and at aspects such as the sense of taste, sense of smell, visions, the product of all preparing with the present invention is without significant difference, and bulk property evaluation score is a little less than the present invention on the contrary.Surface preparation technology of the present invention do not using conventional ginger, cooking wine etc. to go under the prerequisite of raw meat step, can make delicious flavour, local flavor good, without a dace goods of fishy smell, farthest reduced the impact of other auxiliary materials on the local flavor of dace head own.
In addition, inventor tests demonstration through the long-term storage life that repeats, and the present invention is not using under the prerequisite of any anticorrisive agent and pigment, and the dace of a preparation goods can normally be preserved 1 year.The longlyest reach 1 year half.
In sum, the leftover bits and pieces dace head that adopts preparation technology of the present invention successfully to utilize usually to go out of use, prepare delicious dace head, delicious flavour, local flavor is good, without fishy smell and other bad smells, nutritious, do not adding under the prerequisite of any anticorrisive agent, pigment and essence class material, long shelf-life, green safety, have market prospects well.
Claims (10)
1. a delicious dace goods, is characterized in that, a described delicious dace goods are taking fresh dace head as raw material, through removing the fish gill, clean, mix salt, fried, seasoning, packaging, sealing, sterilizing, cooling preparing.
2. a processing technology for a delicious dace goods described in claim 1, is characterized in that, step is as follows:
S1. pretreatment of raw material: select fresh safe dace head, remove the fish gill, clean up;
S2. mixing salt pickles: to clean after dace head in add edible salt, after stirring, pickle;
S3. fried: to adopt qualified vegetable oil, in the time that oil temperature reaches 130 ~ 150 DEG C, dace head is put into the fried 2～4min of pot, explode and become light yellowly to golden yellow to the color of dace head surface, pull dace head out and drain oil;
S4. seasoning: according to the mass ratio of dace head, in the dace head of fried mistake, add 0.5%～0.7% Paprika, 0.1%～0.2% zanthoxylum powder, 0.15%～0.25% pepper powder, 0.4%～0.6% garlic powder, 2%～3% white granulated sugar, 0.15%～0.35% monosodium glutamate, 0.02%～0.08% hydrolyzed vegetable protein, 0.05%～0.1% yeast extract, 1%～3% taste dew, 0.5%～2.5% peanut particle and the fragrant spicy oil of 8%～15% sauce, stir;
S5. seal sterilizing: after packing, adopt vacuum-pumping density to be honored as a queen, adopt spray ability of swimming retort to carry out sterilization;
S6. finished product: cool to 0 DEG C～40 DEG C, dry the water on sack surface, obtain a delicious dace finished product.
3. the processing technology of a delicious dace goods according to claim 2, is characterized in that, the length of dace head is 4～6cm described in step S1.
4. the processing technology of a delicious dace goods according to claim 2, is characterized in that, the weight that adds edible salt described in step S2 is 1.5%～3% of the nose heave amount of dace; The described time of pickling is 15min～18min.
5. the processing technology of a delicious dace goods according to claim 2, is characterized in that, the weight that adds edible salt described in step S2 is 2% of the nose heave amount of dace; The described time of pickling is 15min～18min.
6. the processing technology of a delicious dace goods according to claim 2, is characterized in that, the vegetable oil described in step S3 is peanut oil or soya-bean oil.
7. the processing technology of a delicious dace goods according to claim 2, it is characterized in that, described in step S4 seasoning be according to the mass ratio of dace head, in the dace head soaking, add 0.7% Paprika, 0.1% zanthoxylum powder, 0.2% pepper powder, 0.5% garlic powder, 2% white granulated sugar, 0.3% monosodium glutamate, 0.05% hydrolyzed vegetable protein, 0.07% yeast extract, 2% taste dew, 1% peanut particle and the fragrant spicy oil of 10% sauce, stir.
8. the processing technology of a delicious dace goods according to claim 2, is characterized in that, the sealing time of bleeding that vacuumizes sealing described in step S5 is 21s～25s, and the heat-sealing time is 3s～6s.
9. the processing technology of a delicious dace goods according to claim 2, is characterized in that, the bactericidal formula of sterilization is 15min-30min-10min/118 DEG C described in step S5.
10. the dace goods that the processing technology of a delicious dace goods prepares according to claim 2.
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| CN104839773A (en) * | 2015-06-04 | 2015-08-19 | 刘富来 | Dace head powder and processing method thereof |
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| CN106107632A (en) * | 2016-08-10 | 2016-11-16 | 谢镜国 | A kind of Cirrhina molitorella canned food |
| CN106261952A (en) * | 2016-08-10 | 2017-01-04 | 谢镜国 | A kind of preparation method of Cirrhina molitorella canned food |
| CN107223911A (en) * | 2017-06-22 | 2017-10-03 | 广州鹰金钱企业集团公司 | A kind of spicy dace can and preparation method thereof |
| CN107319398A (en) * | 2017-06-22 | 2017-11-07 | 广州鹰金钱企业集团公司 | A kind of spicy dace can and preparation method thereof |
| CN110771818A (en) * | 2019-11-19 | 2020-02-11 | 湖南创奇食品有限公司 | Preparation method of steamed dace product |
| CN112715871A (en) * | 2020-12-31 | 2021-04-30 | 广东鹰金钱海宝食品有限公司 | Dace processing method capable of improving taste |
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