CN104172276A - Processing method of instant salted baked fish spines - Google Patents
Processing method of instant salted baked fish spines Download PDFInfo
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- CN104172276A CN104172276A CN201410343398.9A CN201410343398A CN104172276A CN 104172276 A CN104172276 A CN 104172276A CN 201410343398 A CN201410343398 A CN 201410343398A CN 104172276 A CN104172276 A CN 104172276A
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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
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Abstract
The invention discloses a method for making delicious salted baked fish spines by fully utilizing aquatic product processed byproduct fishbone and taking fish spines as a raw material and provides a preparation method of a fish spine leisure food. Fish spines are subjected to appropriate pre-treatment, and then the fish spines are chunked, rinsed, drained, cured, air-dried, salted and baked, seasoned and marinated, internally packaged, sterilized, crisped, externally packaged and stored, so that the salted baked fish spines are obtained. The salted baked fish spine leisure food processed by adopting the method disclosed by the invention is gold in appearance, crisp in taste and bite-resistant, is broken by after being gently bitten, can be used for thoroughly solving the problem that people worry about fishbone when eating fishes, is an ideal calcium supplement food for the aged and children, has the dietary therapy and health effects of supplementing calcium, beautifying, strengthening brain and delaying senility, is well received by consumers and has obvious social and economic benefits and promotional value.
Description
Technical field
The present invention relates to fish-bone food and manufacture field thereof, especially one is salt grilled fish spine product and preparation method thereof.
Background technology
Fish-bone is the byproduct of fish processing industry, process fillet or make in the process of fish ball as primary raw material at the flesh of fish of selecting fresh fish, can produce a large amount of leftover bits and pieces, comprising fish head, fish spine, fish-skin, fish scale and fish guts etc., 54% left and right that accounts for live fish gross weight, wherein fish spine accounts for 16% left and right.Conventionally fish spine is all dropped together together with other leftover bits and pieces, or as being worth extremely low fertilizer, feed sale, nutritive value and economic worth are not fully used, and have not only caused waste, the production cost that has increased fish processing industries, also brings certain pollution to environment.How to utilize these resources, carry out categorised collection according to the different qualities of leftover bits and pieces, realize classification processing, make it to turn waste into wealth and can be eaten by people, make the food that good mouthfeel has health care and meets modern consumption requirement, improve the comprehensive utilization ratio of leftover bits and pieces and increase its added value of product, realize the high-valued of fish processing by-product, it is the research direction of fish processing industry byproduct production processing, significant to the comprehensive utilization of fish processing byproduct, be also the problem that we are being absorbed in research always.
Research shows that fish-bone nutritive value is higher, contains abundant calcium, phosphorus, protein and organic element in fish-bone.In fish-bone bone, protein is mainly collagen, ossein, and in bone, containing all amino acid that form protein, the amino acid of needed by human is all measured except tryptophan, and in bone, calcium phosphorus content is high, and Ca:P ratio is similar to 2:1, is the optimal proportion of absorption of human body calcium phosphorus.Calcium, phosphorus are the necessary trace elements of human development and metabolism, and human body is if there is calcium, phosphorus deficiency, and human body will produce various illnesss, and phosphorus not also can affect the absorption of calcium.Bone based food can be prevented and treated various deficiency diseases, there is the cortical cell metabolism of reinforcement and prevent old and feeble effect, very beneficial to human skeleton growth, more and more be subject to people's welcome all over the world, Japanese is referred to as high-grade nutrient tonic, the western countries such as the U.S. are referred to as 21 century functional food, are described as 21 century novel foodstuff by food nutrition scholar, have boundless development prospect.
Utilize fish-bone to make and be convenient to absorption of human body calcium, phosphorus and other micro-fish-bone food, can supplement human body to calcium, phosphorus and other micro-demands, be applicable to various crowds and replenish the calcium, often edible fish-bone can prevent osteoporosis, and teenager and person in middle and old age are highly profitable.But the accessory substance that fish-bone is fish after processing, itself cannot directly eat, and cannot enter dish.Only has in the market a small amount of leisure food that utilizes fish-bone to produce, such as grilled fish row, Production of Flavouring Fish Steaks etc., its process generally adopts frying technological process, causes product to contain oil quantity and health is existed to the problems such as potential hazard compared with the poly-propionamide of high and easy generation.
Summary of the invention
The technical problem to be solved in the present invention be to provide a kind of nutrition delicious food, containing any chemical addition agent, can for consumer directly edible be salt grilled fish bone product and preparation method thereof.
The present invention is taking fish spine as raw material, a kind of preparation method of fish spine leisure food is provided, it is that fish spine is carried out to suitable pre-treatment, through fish spine piecemeal, rinsing, pickle for the first time, pickle for the second time, the process such as air-dry, salt roasting, seasoning stew in soy sauce, inner packing, sterilization and external packing, make salt grilled fish spine.Product appearance is golden yellow, and the mouthfeel crisp bite of not losing nibbles brokenly, has solved popular problem of eating fish and generally worry fishbone completely.
Adopt the salt grilled fish spine leisure food outward appearance of the present invention's processing golden yellow, the crisp bite of not losing of mouthfeel, nibble broken, solve popular problem of eating fish and generally worry fishbone completely, it is the ultimate food that old man and children replenish the calcium, have replenish the calcium, the effect of beauty treatment, brain tonic, the Dietotherapy health such as delay senility, firmly get consumers in general to like to there is significant economic results in society and promotional value.
Benefit of the present invention is, this Novel fish spine food adopts the roasting fish spine delicious flavour of making in conjunction with the crisp metallization processes of high temperature sterilization of salt, and fat, heat and cholesterol level are all very low, calcareously do not run off, and nutrition is abundanter, enjoys at any time, easy to carry.
Object of the present invention is specifically achieved in that
Be a preparation method for salt grilled fish spine, it is characterized in that, comprise fish spine piecemeal, rinsing, pickle for the first time, pickle for the second time, air-dry, salt roasting, seasoning stew in soy sauce, inner packing, sterilization and ten preparation processes of external packing;
The method of operating of described ten preparation processes is as follows:
1. fish spine piecemeal: collect fish spine, to be applicable to being packaged as principle, be cut into the block fish spine that length is not limit;
2. rinsing: the object of rinsing is to remove blood, pigment, inorganic salts and part water-soluble substances, to improve color and luster, the fragrance of goods, selects the potcher of suitable size, the water rinse that use quality of materials is 4～6 times 3～5 times, and the water temperature of rinsing is lower than 10 DEG C;
3. pickle for the first time: after the fish spine draining away the water is weighed, put into container, add deployed concentration 1%-10% salt solution, liquid level floods whole fish spines, stirs, preferably in the environment of temperature 1-5 DEG C, pickle 0.5～3h, pick up after fish spine clear water cleans and drain;
4. pickle for the second time: method for salting comprises pickling liquid preparation and pickles tasty;
A, pickling liquid preparation: in fish spine quality, in pickling liquid, the mass percent of each component is drinking water 1%-20%, ginger 0.5%-5%, white granulated sugar 0.1%-8%, garlic 0%-5%, thick broad-bean sauce 0%-3%, soy sauce 0%-2%, edible salt 0%-2%, capsicum 0.1%-2%, vinegar 0%-5%, cooking wine 0%-5%, assort the rearmounted juice extractor of mixed liquor (or homogenizer) of each component and squeeze the juice, after slag bag removes slag, obtain pickling liquid;
B, pickle tasty: pickling liquid and fish spine are directly mixed thoroughly, are put 1-5h in 4 ~ 10 DEG C of environment, every 10 minutes stir 1 time, make pickling liquid tasty in fish spine;
5. air-dry: the fish spine of pickling after tasty is put into air-cooled drying room, 1～25 DEG C air-dry 5～25 hours, using water content to 35%～45% as controlling air-dry standard;
6. salt is roasting: the food oven of selecting temperature-adjustable, the thick crude salt of baking tray bottom paving one deck 2～5cm, 1～5, crude salt upper berth rice paper or sand paper, fish spine after air-dry is arranged and placed on rice paper, be paved with after one deck, with 1～3 rice paper covering fish spine, put into the food oven of preheating, control 100～300 DEG C of fire in a stove before fuel is added temperature, 100～300 DEG C of face fire temperature, take out after the roasting 1.0～5.0h of salt;
7. seasoning stew in soy sauce: will carry out seasoning stew in soy sauce through the roasting fish spine of supersalt, comprise that the preparation of stew in soy sauce liquid and stew in soy sauce are tasty, its method is as follows:
A, stew in soy sauce liquid prescription: with fish spine Mass Calculation, in stew in soy sauce liquid, the mass percent of each raw material components is southern ginger 0.5%-15%, anistree 0.1%-2%, Radix Glycyrrhizae 0%-1%, white granulated sugar 0%-8%, garlic 0%-5%, thick broad-bean sauce 0%-3%, soy sauce 0%-2%, edible salt 0%-2%, cassia bark 0.1%-3%, tsaoko 0.1%-3%, Chinese prickly ash 0.1%-3%, spiceleaf 0.5%-3%, capsicum 0.1%-3% and 1%-10% drinking water;
B, stew in soy sauce liquid and preparation method thereof: fritter or segment are cleaned respectively, are chopped into weighted stew in soy sauce liquid raw material, add 10-15 times of drinking water of raw material gross mass, after soaking stew in soy sauce liquid raw material 2h, heating decocts, intense fire boils rear 30min at a simmer, 100 mesh sieves filter and obtain filtrate for the first time, filter residue adds the drinking water of 4 times of stew in soy sauce liquid raw material gross masses, after boiling, decoct 30min, 100 mesh sieves filter and obtain filtrate for the second time, merge filtrate twice, abandon filter residue and obtain stew in soy sauce extract, obtained stew in soy sauce extract is concentrated into stew in soy sauce liquid material quality and obtains stew in soy sauce liquid than for 1:1;
C, stew in soy sauce are tasty: can adopt heating stew in soy sauce or normal temperature stew in soy sauce or vacuum tumbling that stew in soy sauce liquid and fish piece are directly mixed thoroughly depending on working condition and local flavor requirement, make stew in soy sauce liquid tasty in fish spine;
8. inner packing: pack carrying out sealed vacuum through the fish spine of seasoning stew in soy sauce with retort pouch, obtain semi-finished product;
9. sterilization: by semi-finished product in 110～121 DEG C, pressure 0.14～0.16MPa with carry out sterilization in the cooling mode of back-pressure, 30～60 minutes time, sterilize and completely treat that a bag temperature is cooled to below 40 DEG C, clean surface, and choose at random several bags and be placed in incubator, at 37 DEG C ± 1 DEG C, preserve 5～7 days, if packaging bag is not expanded, bag is outer still to keep dry, this batch products be considered as sterilizing qualified;
10. external packing: packing the semi-finished product through sterilization into external packing warehouse-in by suitable quantity, must be salt grilled fish spine finished product.
Further, step 7. the stew in soy sauce of seasoning stew in soy sauce tasty in, heating stew in soy sauce be by be placed in through the roasting fish spine after treatment of salt suitable can heating appliances in, add the stew in soy sauce liquid that can flood fish spine, after intense fire boils, keep micro-slow fire boiling 10-30min that boils, stew in soy sauce liquid is tasty in fish spine, makes it seasoning even.
Further, step 7. the stew in soy sauce of seasoning stew in soy sauce tasty in, normal temperature stew in soy sauce is to be placed in stew in soy sauce liquid normal temperature stew in soy sauce 30 ~ 240min through the roasting fish spine after treatment of salt, stew in soy sauce liquid is tasty in fish spine, makes it seasoning even.
Further, step 7. the stew in soy sauce of seasoning stew in soy sauce tasty in, vacuum tumbling is to put into rotatable vacuum tumbler through the roasting fish spine after treatment of salt, in vacuum tumbler, closed container can reach 50-100mmHg vacuum, adds stew in soy sauce liquid that fish piece is immersed in stew in soy sauce liquid in closed container, rotates tumbling 15-30min, then vacuum tumbler is returned to normal pressure static maintenance 30-60min, then fish spine is taken out from stew in soy sauce liquid, then drain surface, make it seasoning even.
Further, step 7. the stew in soy sauce of seasoning stew in soy sauce tasty in, by the proportioning of every 100g quality fish spine 3 ~ 10ml stew in soy sauce liquid, will mix thoroughly together with stew in soy sauce liquid through the roasting fish spine after treatment of salt.
Further, described fish spine replaces with fish meat sheet or flesh of fish piece or fish tail bar, and making is salt grilled fish sliced meat or salt grilled fish cube meat or salt grilled fish tail.
The invention has the beneficial effects as follows:
(1) of the present invention is salt grilled fish spine processing method, and its processing efficiency is high, quality better, storage time is long, fish-bone shortcakeization, nibble broken, instant, delicious meat, be a kind of mass industrialized production of carrying out, there is the roasting food characteristic of salt, raciness, health is the processing method of salt grilled fish spine with a kind of of health care.
(2) of the present invention is salt grilled fish spine processing method, introduce the technology such as pickling liquid vacuum tumbling and solve the problem that the seasoning of fish spine is uneven and need to pickle for a long time, adopt the air-cooled drying technology of alternating temperature to solve the browning in fish spine manufacturing process, the local flavor of the roasting food of salt of tool uniqueness.
Detailed description of the invention
Below by embodiment, the present invention will be described.
Embodiment 1: a kind of is the preparation method of salt grilled fish spine, it is characterized in that, comprises fish spine piecemeal, rinsing, pickles for the first time, pickles for the second time, air-dry, salt roasting, seasoning stew in soy sauce, inner packing, sterilization and ten preparation processes of external packing;
The method of operating of described ten preparation processes is as follows:
1. fish spine piecemeal: collect fish spine, to be applicable to being packaged as principle, be cut into the block fish spine that length is not limit;
2. rinsing: the object of rinsing is to remove blood, pigment, inorganic salts and part water-soluble substances, to improve color and luster, the fragrance of goods, selects the potcher of suitable size, the water rinse that use quality of materials is 4 times 5 times, and the water temperature of rinsing is lower than 10 DEG C;
3. pickle for the first time: after the fish spine draining away the water is weighed, put into container, add deployed concentration 1% salt solution, liquid level floods whole fish spines, stir, in the environment that preferred temperature is 1 DEG C, pickle 3h, pick up after fish spine clear water cleans and drain;
4. pickle for the second time: method for salting comprises pickling liquid preparation and pickles tasty;
A, pickling liquid preparation: in fish spine quality, in pickling liquid, the mass percent of each component is drinking water 8%, ginger 1.5%, white granulated sugar 0.2%, garlic 1%, thick broad-bean sauce 0.2%, soy sauce 0.5%, edible salt 1.2%, capsicum 0.3%, assort the rearmounted juice extractor of mixed liquor (or homogenizer) of each component and squeeze the juice, after slag bag removes slag, obtain pickling liquid;
B, pickle tasty: pickling liquid and fish spine are directly mixed thoroughly, are put 1h in 4 DEG C of environment, every 10 minutes stir 1 time, make pickling liquid tasty in fish spine;
5. air-dry: the fish spine of pickling after tasty is put into air-cooled drying room, 5 DEG C air-dry 11 hours, using water content to 35% as controlling air-dry standard;
6. salt is roasting: the food oven of selecting temperature-adjustable, the thick crude salt of baking tray bottom paving one deck 2cm, 2, crude salt upper berth rice paper or sand paper, fish spine after air-dry is arranged and placed on rice paper, be paved with after one deck, with 1 rice paper covering fish spine, put into the food oven of preheating, control 150 DEG C of fire in a stove before fuel is added temperature, 150 DEG C of face fire temperature, take out after the roasting 3.0h of salt;
7. seasoning stew in soy sauce: will carry out seasoning stew in soy sauce through the roasting fish spine of supersalt, comprise that the preparation of stew in soy sauce liquid and stew in soy sauce are tasty, its method is as follows:
A, stew in soy sauce liquid prescription: with fish spine Mass Calculation, in stew in soy sauce liquid, the mass percent of each raw material components is southern ginger (be called again reed ginger, can remove fish raw meat) 5%, anise 0.3%, cassia bark 0.3%, tsaoko 0.4%, Chinese prickly ash 0.4%, spiceleaf 0.5%, capsicum 1.2% and 3% drinking water;
B, stew in soy sauce liquid and preparation method thereof: fritter or segment are cleaned respectively, are chopped into weighted stew in soy sauce liquid raw material, add 10-15 times of drinking water of raw material gross mass, after soaking stew in soy sauce liquid raw material 2h, heating decocts, intense fire boils rear 30min at a simmer, 100 mesh sieves filter and obtain filtrate for the first time, filter residue adds the drinking water of 4 times of stew in soy sauce liquid raw material gross masses, after boiling, decoct 30min, 100 mesh sieves filter and obtain filtrate for the second time, merge filtrate twice, abandon filter residue and obtain stew in soy sauce extract, obtained stew in soy sauce extract is concentrated into stew in soy sauce liquid material quality and obtains stew in soy sauce liquid than for 1:1;
C, stew in soy sauce are tasty: adopt stew in soy sauce liquid and fish piece directly to mix thoroughly, make stew in soy sauce liquid tasty in fish spine, make it seasoning even;
8. inner packing: pack carrying out sealed vacuum through the fish spine of seasoning stew in soy sauce with retort pouch, obtain semi-finished product;
9. sterilization: by semi-finished product in 110～121 DEG C, pressure 0.14～0.16MPa with carry out sterilization in the cooling mode of back-pressure, 50 minutes time, sterilize and completely treat that a bag temperature is cooled to below 40 DEG C, clean surface, and choose at random several bags and be placed in incubator, at 37 DEG C ± 1 DEG C, preserve 5～7 days, if packaging bag is not expanded, bag is outer still to keep dry, this batch products be considered as sterilizing qualified;
In this step, according to different equipment, the cooling temperature and pressure of its back-pressure can be different, so its concrete numerical value is to determine according to the concrete distinct device of implementing.
10. external packing: packing the semi-finished product through sterilization into external packing warehouse-in by suitable quantity, must be salt grilled fish spine finished product.
Further, step 7. the stew in soy sauce of seasoning stew in soy sauce tasty in, heating stew in soy sauce be by be placed in through the roasting fish spine after treatment of salt suitable can heating appliances in, add the stew in soy sauce liquid that can flood fish spine, after intense fire boils, keep micro-slow fire boiling 10min that boils, stew in soy sauce liquid is tasty in fish spine, makes it seasoning even.
Further, step 7. the stew in soy sauce of seasoning stew in soy sauce tasty in, normal temperature stew in soy sauce is to be placed in stew in soy sauce liquid normal temperature stew in soy sauce 30 ~ 240min through the roasting fish spine after treatment of salt, stew in soy sauce liquid is tasty in fish spine, makes it seasoning even.
Further, step 7. the stew in soy sauce of seasoning stew in soy sauce tasty in, vacuum tumbling is to put into rotatable vacuum tumbler through the roasting fish spine after treatment of salt, in vacuum tumbler, closed container can reach 50-100mmHg vacuum, adds stew in soy sauce liquid that fish piece is immersed in stew in soy sauce liquid in closed container, rotates tumbling 15-30min, then vacuum tumbler is returned to normal pressure static maintenance 30-60min, then fish spine is taken out from stew in soy sauce liquid, then drain surface, make it seasoning even.
Further, step 7. the stew in soy sauce of seasoning stew in soy sauce tasty in, by the proportioning of every 100g quality fish spine 3 ~ 10ml stew in soy sauce liquid, will mix thoroughly together with stew in soy sauce liquid through the roasting fish spine after treatment of salt.
Further, described fish spine replaces with fish meat sheet or flesh of fish piece or fish tail bar, and making is salt grilled fish sliced meat or salt grilled fish cube meat or salt grilled fish tail.
Embodiment 2: a kind of is the preparation method of salt grilled fish spine, it is characterized in that, comprises fish spine piecemeal, rinsing, pickles for the first time, pickles for the second time, air-dry, salt roasting, seasoning stew in soy sauce, inner packing, sterilization and ten preparation processes of external packing;
The method of operating of described ten preparation processes is as follows:
1. fish spine piecemeal: collect fish spine, to be applicable to being packaged as principle, be cut into the block fish spine that length is not limit;
2. rinsing: the object of rinsing is to remove blood, pigment, inorganic salts and part water-soluble substances, to improve color and luster, the fragrance of goods, selects the potcher of suitable size, the water rinse that use quality of materials is 5 times 4 times, and the water temperature of rinsing is lower than 10 DEG C;
3. pickle for the first time: after the fish spine draining away the water is weighed, put into container, add deployed concentration 10% salt solution, liquid level floods whole fish spines, stirs, in the environment that preferred temperature is 5 DEG C, pickle 0.5h, pick up after fish spine clear water cleans and drain;
4. pickle for the second time: method for salting comprises pickling liquid preparation and pickles tasty;
A, pickling liquid preparation: in fish spine quality, in pickling liquid, the mass percent of each component is drinking water 20%, ginger 5%, white granulated sugar 8%, capsicum 2%, vinegar 5%, assorts the rearmounted juice extractor of mixed liquor (or homogenizer) of each component and squeezes the juice, and obtains pickling liquid after slag bag removes slag;
B, pickle tasty: pickling liquid and fish spine are directly mixed thoroughly, are put 3h in 10 DEG C of environment, every 10 minutes stir 1 time, make pickling liquid tasty in fish spine;
5. air-dry: the fish spine of pickling after tasty is put into air-cooled drying room, 25 DEG C air-dry 25 hours, using water content to 45% as controlling air-dry standard;
6. salt is roasting: the food oven of selecting temperature-adjustable, the thick crude salt of baking tray bottom paving one deck 3cm, 5, crude salt upper berth rice paper or sand paper, fish spine after air-dry is arranged and placed on rice paper, be paved with after one deck, with 5 rice paper covering fish spines, put into the food oven of preheating, control 100 DEG C of fire in a stove before fuel is added temperature, 100 DEG C of face fire temperature, take out after the roasting 5.0h of salt;
7. seasoning stew in soy sauce: will carry out seasoning stew in soy sauce through the roasting fish spine of supersalt, comprise that the preparation of stew in soy sauce liquid and stew in soy sauce are tasty, its method is as follows:
A, stew in soy sauce liquid prescription: with fish spine Mass Calculation, in stew in soy sauce liquid, the mass percent of each raw material components is southern ginger (be called again reed ginger, can remove fish raw meat) 15%, anise 1%, white granulated sugar 2%, garlic 1%, thick broad-bean sauce 0.3%, soy sauce 0.5%, cassia bark 0. 8%, Radix Glycyrrhizae 0.5%, tsaoko 0.5%, Chinese prickly ash 0.3%, spiceleaf 1%, capsicum 0.8% and 10% drinking water;
B, stew in soy sauce liquid and preparation method thereof: fritter or segment are cleaned respectively, are chopped into weighted stew in soy sauce liquid raw material, add 10-15 times of drinking water of raw material gross mass, after soaking stew in soy sauce liquid raw material 2h, heating decocts, intense fire boils rear 30min at a simmer, 100 mesh sieves filter and obtain filtrate for the first time, filter residue adds the drinking water of 4 times of stew in soy sauce liquid raw material gross masses, after boiling, decoct 30min, 100 mesh sieves filter and obtain filtrate for the second time, merge filtrate twice, abandon filter residue and obtain stew in soy sauce extract, obtained stew in soy sauce extract is concentrated into stew in soy sauce liquid material quality and obtains stew in soy sauce liquid than for 1:1;
C, stew in soy sauce are tasty: adopt heating marinating method to make stew in soy sauce liquid tasty in fish spine, make it seasoning even
8. inner packing: pack carrying out sealed vacuum through the fish spine of seasoning stew in soy sauce with retort pouch, obtain semi-finished product;
9. sterilization: by semi-finished product in 110～121 DEG C, pressure 0.14～0.16MPa with carry out sterilization in the cooling mode of back-pressure, 40 minutes time, sterilize and completely treat that a bag temperature is cooled to below 40 DEG C, clean surface, and choose at random several bags and be placed in incubator, at 37 DEG C ± 1 DEG C, preserve 5～7 days, if packaging bag is not expanded, bag is outer still to keep dry, this batch products be considered as sterilizing qualified;
In this step, according to different equipment, the cooling temperature and pressure of its back-pressure can be different, so its concrete numerical value is to determine according to the concrete distinct device of implementing.
10. external packing: packing the semi-finished product through sterilization into external packing warehouse-in by suitable quantity, must be salt grilled fish spine finished product.
Embodiment 3: a kind of is the preparation method of salt grilled fish spine, it is characterized in that, comprises fish spine piecemeal, rinsing, pickles for the first time, pickles for the second time, air-dry, salt roasting, seasoning stew in soy sauce, inner packing, sterilization and ten preparation processes of external packing;
The method of operating of described ten preparation processes is as follows:
1. fish spine piecemeal: collect fish spine, to be applicable to being packaged as principle, be cut into the block fish spine that length is not limit;
2. rinsing: the object of rinsing is to remove blood, pigment, inorganic salts and part water-soluble substances, to improve color and luster, the fragrance of goods, selects the potcher of suitable size, the water rinse that use quality of materials is 6 times 3 times, and the water temperature of rinsing is lower than 10 DEG C;
3. pickle for the first time: after the fish spine draining away the water is weighed, put into container, add deployed concentration 2% salt solution, liquid level floods whole fish spines, stirs, in the environment that preferred temperature is 3 DEG C, pickle 1.5h, pick up after fish spine clear water cleans and drain;
4. pickle for the second time: method for salting comprises pickling liquid preparation and pickles tasty;
A, pickling liquid preparation: in fish spine quality, in pickling liquid, the mass percent of each component is drinking water 15%, ginger 2%, white granulated sugar 2%, garlic 3%, thick broad-bean sauce 1%, soy sauce 1%, edible salt 0.6%, cooking wine 1%, capsicum 0.7%, assort the rearmounted juice extractor of mixed liquor (or homogenizer) of each component and squeeze the juice, after slag bag removes slag, obtain pickling liquid;
B, pickle tasty: pickling liquid and fish spine are directly mixed thoroughly, are put 5h in 7 DEG C of environment, every 10 minutes stir 1 time, make pickling liquid tasty in fish spine;
5. air-dry: the fish spine of pickling after tasty is put into air-cooled drying room, 15 DEG C air-dry 15 hours, using water content to 40% as controlling air-dry standard;
6. salt is roasting: the food oven of selecting temperature-adjustable, the thick crude salt of baking tray bottom paving one deck 5cm, 3, crude salt upper berth rice paper or sand paper, fish spine after air-dry is arranged and placed on rice paper, be paved with after one deck, with 1 rice paper covering fish spine, put into the food oven of preheating, control 180 DEG C of fire in a stove before fuel is added temperature, 200 DEG C of face fire temperature, take out after the roasting 2.0h of salt;
7. seasoning stew in soy sauce: will carry out seasoning stew in soy sauce through the roasting fish spine of supersalt, comprise that the preparation of stew in soy sauce liquid and stew in soy sauce are tasty, its method is as follows:
A, stew in soy sauce liquid prescription: with fish spine Mass Calculation, in stew in soy sauce liquid, the mass percent of each raw material components is southern ginger (be called again reed ginger, can remove fish raw meat) 7%, anise 0.5%, cassia bark 0. 3%, tsaoko 0.2%, Chinese prickly ash 0.1%, spiceleaf 0.5%, capsicum 0.4% and 1% drinking water
B, stew in soy sauce liquid and preparation method thereof: fritter or segment are cleaned respectively, are chopped into weighted stew in soy sauce liquid raw material, add 10-15 times of drinking water of raw material gross mass, after soaking stew in soy sauce liquid raw material 2h, heating decocts, intense fire boils rear 30min at a simmer, 100 mesh sieves filter and obtain filtrate for the first time, filter residue adds the drinking water of 4 times of stew in soy sauce liquid raw material gross masses, after boiling, decoct 30min, 100 mesh sieves filter and obtain filtrate for the second time, merge filtrate twice, abandon filter residue and obtain stew in soy sauce extract, obtained stew in soy sauce extract is concentrated into stew in soy sauce liquid material quality and obtains stew in soy sauce liquid than for 1:1;
C, stew in soy sauce are tasty: adopt the method for vacuum tumbling to make stew in soy sauce liquid tasty in fish spine, make it seasoning even;
8. inner packing: pack carrying out sealed vacuum through the fish spine of seasoning stew in soy sauce with retort pouch, obtain semi-finished product;
9. sterilization: by semi-finished product in 110～121 DEG C, pressure 0.14～0.16MPa with carry out sterilization in the cooling mode of back-pressure, 45 minutes time, sterilize and completely treat that a bag temperature is cooled to below 40 DEG C, clean surface, and choose at random several bags and be placed in incubator, at 37 DEG C ± 1 DEG C, preserve 5～7 days, if packaging bag is not expanded, bag is outer still to keep dry, this batch products be considered as sterilizing qualified;
In this step, according to different equipment, the cooling temperature and pressure of its back-pressure can be different, so its concrete numerical value is to determine according to the concrete distinct device of implementing.
10. external packing: packing the semi-finished product through sterilization into external packing warehouse-in by suitable quantity, must be salt grilled fish spine finished product.
The above, it is only preferred embodiment of the present invention, not the present invention is done to any type of restriction, any simple modification that every foundation technical spirit of the present invention is done above embodiment or equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (6)
1. be a preparation method for salt grilled fish spine, it is characterized in that, comprise fish spine piecemeal, rinsing, pickle for the first time, pickle for the second time, air-dry, salt roasting, seasoning stew in soy sauce, inner packing, sterilization and ten preparation processes of external packing;
The method of operating of described ten preparation processes is as follows:
1. fish spine piecemeal: collect fish spine, be cut into the block fish spine that length is not limit;
2. rinsing: the water rinse that use quality of materials is 4～6 times 3～5 times, the water temperature of rinsing is lower than 10 DEG C;
3. pickle for the first time: after the fish spine draining away the water is weighed, put into container, add deployed concentration 1%-10% salt solution, liquid level floods whole fish spines, stirs, preferably in the environment of temperature 1-5 DEG C, pickle 0.5～3h, pick up after fish spine clear water cleans and drain;
4. pickle for the second time: method for salting comprises pickling liquid preparation and pickles tasty;
A, pickling liquid preparation: in fish spine quality, in pickling liquid, the mass percent of each component is drinking water 1%-20%, ginger 0.5%-5%, white granulated sugar 0.1%-8%, garlic 0%-5%, thick broad-bean sauce 0%-3%, soy sauce 0%-2%, edible salt 0%-2%, capsicum 0.1%-2%, vinegar 0%-5%, cooking wine 0%-5%, assort the rearmounted juice extractor of mixed liquor of each component and squeeze the juice, after slag bag removes slag, obtain pickling liquid;
B, pickle tasty: pickling liquid and fish spine are directly mixed thoroughly, are put 1-5h in 4 ~ 10 DEG C of environment, every 10 minutes stir 1 time;
5. air-dry: the fish spine of pickling after tasty is put into air-cooled drying room, 1～25 DEG C air-dry 5～25 hours, using water content to 35%～45% as controlling air-dry standard;
6. salt is roasting: the food oven of selecting temperature-adjustable, the thick crude salt of baking tray bottom paving one deck 2～5cm, 1～5, crude salt upper berth rice paper or sand paper, fish spine after air-dry is arranged and placed on rice paper, be paved with after one deck, with 1～3 rice paper covering fish spine, put into the food oven of preheating, control 100～300 DEG C of fire in a stove before fuel is added temperature, 100～300 DEG C of face fire temperature, take out after the roasting 1.0～5.0h of salt;
7. seasoning stew in soy sauce: will carry out seasoning stew in soy sauce through the roasting fish spine of supersalt, comprise that the preparation of stew in soy sauce liquid and stew in soy sauce are tasty, its method is as follows:
A, stew in soy sauce liquid prescription: with fish spine Mass Calculation, in stew in soy sauce liquid, the mass percent of each raw material components is southern ginger 0.5%-15%, anistree 0.1%-2%, Radix Glycyrrhizae 0%-1%, white granulated sugar 0%-8%, garlic 0%-5%, thick broad-bean sauce 0%-3%, soy sauce 0%-2%, edible salt 0%-2%, cassia bark 0.1%-3%, tsaoko 0.1%-3%, Chinese prickly ash 0.1%-3%, spiceleaf 0.5%-3%, capsicum 0.1%-3% and 1%-10% drinking water;
B, stew in soy sauce liquid and preparation method thereof: fritter or segment are cleaned respectively, are chopped into weighted stew in soy sauce liquid raw material, add 10-15 times of drinking water of raw material gross mass, after soaking stew in soy sauce liquid raw material 2h, heating decocts, intense fire boils rear 30min at a simmer, 100 mesh sieves filter and obtain filtrate for the first time, filter residue adds the drinking water of 4 times of stew in soy sauce liquid raw material gross masses, after boiling, decoct 30min, 100 mesh sieves filter and obtain filtrate for the second time, merge filtrate twice, abandon filter residue and obtain stew in soy sauce extract, obtained stew in soy sauce extract is concentrated into stew in soy sauce liquid material quality and obtains stew in soy sauce liquid than for 1:1;
C, stew in soy sauce are tasty: can adopt heating stew in soy sauce or normal temperature stew in soy sauce or vacuum tumbling or stew in soy sauce liquid and fish piece are directly mixed thoroughly depending on working condition and local flavor requirement, making stew in soy sauce liquid tasty in fish spine;
8. inner packing: pack carrying out sealed vacuum through the fish spine of seasoning stew in soy sauce with retort pouch, obtain semi-finished product;
9. sterilization: by semi-finished product in 110～121 DEG C, pressure 0.14～0.16MPa with carry out sterilization, 30～60 minutes time in the cooling mode of back-pressure;
10. external packing: by packing external packing through the semi-finished product of sterilization into by suitable quantity, must be salt grilled fish spine finished product.
2. a kind of is according to claim 1 the preparation method of salt grilled fish spine, it is characterized in that, step 7. the stew in soy sauce of seasoning stew in soy sauce tasty in, heating stew in soy sauce be by be placed in through the roasting fish spine after treatment of salt suitable can heating appliances in, add the stew in soy sauce liquid that can flood fish spine, after intense fire boils, keep micro-slow fire boiling 10-30min that boils, stew in soy sauce liquid is tasty in fish spine, makes it seasoning even.
3. a kind of is according to claim 1 the preparation method of salt grilled fish spine, it is characterized in that, step 7. the stew in soy sauce of seasoning stew in soy sauce tasty in, normal temperature stew in soy sauce is to be placed in stew in soy sauce liquid normal temperature stew in soy sauce 30 ~ 240min through the roasting fish spine after treatment of salt, stew in soy sauce liquid is tasty in fish spine, makes it seasoning even.
4. a kind of is according to claim 1 the preparation method of salt grilled fish spine, it is characterized in that, step 7. the stew in soy sauce of seasoning stew in soy sauce tasty in, vacuum tumbling is to put into rotatable vacuum tumbler through the roasting fish spine after treatment of salt, in vacuum tumbler, closed container can reach 50-100mmHg vacuum, in closed container, add stew in soy sauce liquid that fish piece is immersed in stew in soy sauce liquid, rotate tumbling 15-30min, then vacuum tumbler is returned to normal pressure static maintenance 30-60min, then fish spine is taken out from stew in soy sauce liquid, drain again surface, make it seasoning even.
According to a kind of described in claim 2 or 3 or 4 be the preparation method of salt grilled fish spine, it is characterized in that, step 7. the stew in soy sauce of seasoning stew in soy sauce tasty in, by the proportioning of every 100g quality fish spine 3 ~ 10ml stew in soy sauce liquid, will mix thoroughly together with stew in soy sauce liquid through the roasting fish spine after treatment of salt.
6. a kind of is according to claim 1 the preparation method of salt grilled fish spine, it is characterized in that, described fish spine replaces with fish meat sheet or flesh of fish piece or fish tail bar, and making is salt grilled fish sliced meat or salt grilled fish cube meat or salt grilled fish tail.
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| CN108030046A (en) * | 2017-11-02 | 2018-05-15 | 金飞飞 | A kind of grilled fish nutritious seasoning bag with and preparation method thereof |
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