CN104172276B - One i.e. Sal grilled fish spine processing method - Google Patents

One i.e. Sal grilled fish spine processing method Download PDF

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Publication number
CN104172276B
CN104172276B CN201410343398.9A CN201410343398A CN104172276B CN 104172276 B CN104172276 B CN 104172276B CN 201410343398 A CN201410343398 A CN 201410343398A CN 104172276 B CN104172276 B CN 104172276B
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China
Prior art keywords
stew
soy sauce
fish
fish spine
spine
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CN201410343398.9A
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Chinese (zh)
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CN104172276A (en
Inventor
刘富来
张咏暄
庄少玲
邓欣华
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刘富来
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Priority to CN201410343398.9A priority Critical patent/CN104172276B/en
Publication of CN104172276A publication Critical patent/CN104172276A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

Abstract

The invention discloses a kind of side-product fishbone making full use of aquatic products processing, the method making delicious salt grilled fish spine, with fish spine as raw material, the preparation method of a kind of fish spine leisure food is provided, it is that fish spine is carried out suitable pre-treatment, through fish spine piecemeal, rinsing, dewatering, pickle, air-dry, the process such as salt is roasting, seasoning stew in soy sauce, inner packing, sterilization shortcake, outer package, storage, make salt grilled fish spine;The salt grilled fish spine leisure food outward appearance using present invention processing is golden yellow, crispy in taste does not lose bite, nibble the most broken, completely solve masses and eat the problem that fish generally worries fish spicule, it is old man and ultimate food that child replenishes the calcium, have replenish the calcium, improve looks, the effect of the Dietotherapy health such as brain-strengthening, slow down aging, firmly get consumers in general and like, there is significant economic results in society and promotional value.

Description

One i.e. Sal grilled fish spine processing method
Technical field
The present invention relates to fishbone food and manufacture field thereof, especially one i.e. Sal grilled fish spine product and preparation method thereof.
Background technology
Fishbone is the side-product of Fish processing industry, during the flesh of fish selecting fresh fish processes fillet or making fish pill as primary raw material, a large amount of leftover bits and pieces can be produced, including fish head, fish spine, fish skin, fish scale and fish internal organs etc., accounting for about the 54% of live fish gross weight, wherein fish spine accounts for about 16%.Generally fish spine is all dropped together together with other leftover bits and pieces, or as being worth extremely low fertilizer, feedstuff sale, nutritive value and economic worth are not fully used, and not only cause waste, add the production cost of Fish processing industry, also environment is brought certain pollution.How to utilize these resources, different qualities according to leftover bits and pieces carries out categorised collection, realize classification processing, it is allowed to turn waste into wealth and can be eaten by people, make good mouthfeel there is health care and meet the food of 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 it is the research direction of Fish processing industry byproduct production processing, significant to the comprehensive utilization of fish processing byproduct, also it is that we are always in the problem of absorbed research.
Research shows that fishbone nutritive value is higher, containing abundant calcium, phosphorus, protein and organic element in fishbone.In fishbone bone, protein is mainly collagen, ossein, and containing all aminoacid of composition protein in bone, the aminoacid of needed by human is the most measured in addition to tryptophan, and in bone, calcium phosphorus content is high, and Ca:P ratio approximation 2:1, for the optimal proportion of absorption of human body calcium phosphorus.Calcium, phosphorus are human development and the necessary trace element of metabolism, and human body is not enough if there is calcium, phosphorus, and human body will produce various disease, and phosphorus the most also can affect the absorption of calcium.Bone based food can prevent and treat various food deficiency disease, have and strengthen cortical cell metabolism and prevent the effect of aging, very good to human skeleton growth, more and more come to be welcome by people 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.
Fishbone is utilized to make the fishbone food being easy to absorption of human body calcium, phosphorus and other trace element, the human body demand to calcium, phosphorus and other trace element can be supplemented, being suitable for various crowds to replenish the calcium, the most edible fishbone can prevent osteoporosis, is all highly profitable teenager and person in middle and old age.But fishbone is Fish be processed after by-product, itself cannot directly eat, and dish cannot be entered.Only has a small amount of leisure food utilizing fishbone to produce in the market, such as grilled fish row, Production of Flavouring Fish Steaks etc., the commonly used frying technological process of its course of processing, causes product to contain the oil quantity poly-propionic acid amide. of higher and easy generation and health exists the problems such as potential hazard.
Summary of the invention
The technical problem to be solved in the present invention be to provide a kind of nutrition delicious, without any chemical addition agent, be available for i.e. Sal grilled fish bone product and preparation method thereof that consumer is directly edible.
The present invention is with fish spine as raw material, the preparation method of a kind of fish spine leisure food is provided, it is that fish spine is carried out suitable pre-treatment, through fish spine piecemeal, rinsing, pickle for the first time, the process such as second time is pickled, air-dry, salt is baked, seasoning stew in soy sauce, inner packing, sterilization and outer package, make salt grilled fish spine.Product appearance is golden yellow, and crispy in taste does not lose bite, nibbles the most broken, completely solves masses and eats the problem that fish generally worries fish spicule.
The salt grilled fish spine leisure food outward appearance using present invention processing is golden yellow, crispy in taste does not lose bite, nibble the most broken, completely solve masses and eat the problem that fish generally worries fish spicule, it is old man and ultimate food that child replenishes the calcium, have replenish the calcium, improve looks, the effect of the Dietotherapy health such as brain-strengthening, slow down aging, firmly get consumers in general and like, there is significant economic results in society and promotional value.
Benefit of the invention is that, this Novel fish spine food uses salt to bake and combines the fish spine delicious flavour that high temperature sterilization shortcake metallization processes makes, and fat, heat and cholesterol level are the lowest, calcareous do not run off, and nutrition is more rich, enjoys at any time, easy to carry.
The purpose of the present invention is specifically achieved in that
The preparation method of a kind of i.e. Sal grilled fish spine, is characterized in that, including fish spine piecemeal, rinsing, pickle for the first time, second time is pickled, air-dry, salt is baked, seasoning stew in soy sauce, inner packing, sterilization and ten preparation processes of outer package;
The operational approach of described ten preparation processes is as follows:
1. fish spine piecemeal: collect fish spine, to be suitable for being packaged as principle, be cut into the block fish spine that length does not limits;
2. rinsing: the purpose of rinsing is to remove blood, pigment, inorganic salt and part aqueous material, to improve the color and luster of goods, fragrance, selects the potcher of suitable size, rinses 3~5 times with the water of quality of materials 4~6 times, and the water temperature of rinsing is less than 10 DEG C;
3. pickle for the first time: after the fish spine drained away the water is weighed, put into container, adding deployed concentration 1%-10% salt solution, liquid level floods whole fish spine, stirs, the environment of preferable temperature 1-5 DEG C is pickled 0.5~3h, drains after picking up fish spine clean water;
4. second time is pickled: method for salting includes pickling liquid preparation and pickles tasty;
Prepared by a, pickling liquid: in terms of fish spine quality, in pickling liquid the mass percent of each component be drinking water 1%-20%, Rhizoma Zingiberis Recens 0.5%-5%, white sugar 0.1%-8%, Bulbus Allii 0%-5%, broad bean paste 0%-3%, soy sauce 0%-2%, edible salt 0%-2%, Fructus Capsici 0.1%-2%, vinegar 0%-5%, cooking wine 0%-5%, the rearmounted juice extractor of the mixed liquor (or homogenizer) assorting each component is squeezed the juice, and i.e. obtains pickling liquid after slag bag removes slag;
B, pickle tasty: pickling liquid is directly mixed thoroughly with fish spine, puts 1-5h in 4 ~ 10 DEG C of environment, stirred 1 time every 10 minutes, make pickling liquid tasty in fish spine;
5. air-dry: by pickle tasty after fish spine put into air-cooled drying room, air-dry 5~25 hours at 1~25 DEG C, using water content to 35%~45% as controlling air-dried standard;
6. salt is baked: select the food oven of temperature-adjustable, one layer 2~5cm thick crude salt is spread bottom baking tray, crude salt upper berth 1~5 rice paper or sand paper, fish spine arrangement after air-drying is placed on rice paper, after being paved with one layer, covers fish spine with 1~3 rice paper, put in warmed-up food oven, controlling fire in a stove before fuel is added temperature 100~300 DEG C, face fire temperature 100~300 DEG C, salt takes out after baking 1.0~5.0h;
7. seasoning stew in soy sauce: the fish spine roasting through supersalt is seasoned stew in soy sauce, tasty including the preparation of stew in soy sauce liquid and stew in soy sauce, 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 south Rhizoma Zingiberis Recens 0.5%-15%, anistree 0.1%-2%, Radix Glycyrrhizae 0%-1%, white sugar 0%-8%, Bulbus Allii 0%-5%, broad bean paste 0%-3%, soy sauce 0%-2%, edible salt 0%-2%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1%-3%, Fructus Tsaoko 0.1%-3%, Pericarpium Zanthoxyli 0.1%-3%, Herba Pelargonii Graveolentis 0.5%-3%, Fructus Capsici 0.1%-3% and 1%-10% drinking water;
B, stew in soy sauce liquid and preparation method thereof: weighted stew in soy sauce liquid raw material is cleaned respectively, is chopped into fritter or segment, add raw material gross mass 10-15 times drinking water, soak stew in soy sauce liquid raw material 2h post-heating to decoct, intense fire boils rear slow fire and decocts 30min, 100 mesh screen obtain filtrate for the first time, filtering residue adds the drinking water of stew in soy sauce liquid raw material gross mass 4 times, 30min is decocted after boiling, 100 mesh screen obtain second time filtrate, merge twice filtrate, abandon filtering residue and obtain stew in soy sauce extracting solution, obtained stew in soy sauce extracting solution is concentrated into and i.e. obtains stew in soy sauce liquid than for 1:1 with stew in soy sauce liquid raw materials quality;
C, stew in soy sauce are tasty: require to use heating stew in soy sauce or room temperature stew in soy sauce or vacuum tumbling directly to be mixed thoroughly with fish spine by stew in soy sauce liquid depending on working condition and local flavor, make stew in soy sauce liquid tasty in fish spine;
8. inner packing: carry out the fish spine retort pouch through seasoning stew in soy sauce sealing vacuum packaging, obtain semi-finished product;
9. sterilization: by semi-finished product in 110~121 DEG C, pressure 0.14~0.16MPa and by back-pressure cooling in the way of sterilize, time 30~60 minutes, sterilize and complete treat that bag temperature is cooled to less than 40 DEG C, clean surface, and choose several bags at random and be placed in incubator, preserve 5~7 days at 37 DEG C ± 1 DEG C, if packaging bag does not expands, bag is outer still keeps dry, then this batch products be considered as sterilizing qualified;
10. outer package: sterilized semi-finished product are pressed suitable quantity and loads outer package warehouse-in, obtain i.e. Sal grilled fish spine finished product.
Further, during the stew in soy sauce of step 7. seasoning stew in soy sauce is tasty, heating stew in soy sauce is to be placed in the fish spine after process baked by salt suitably to heat in utensil, addition can flood the stew in soy sauce liquid of fish spine, after intense fire boils, keeping micro-boiling slow fire boiling 10-30min, stew in soy sauce liquid is tasty in fish spine, is allowed to seasoning uniform.
Further, during the stew in soy sauce of step 7. seasoning stew in soy sauce is tasty, room temperature stew in soy sauce is that the fish spine after process baked by salt is placed in room temperature stew in soy sauce 30 ~ 240min in stew in soy sauce liquid, and stew in soy sauce liquid is tasty in fish spine, is allowed to seasoning uniform.
Further, during the stew in soy sauce of step 7. seasoning stew in soy sauce is tasty, vacuum tumbling is to put in rotatable vacuum tumbler by the fish spine after process baked by salt, in vacuum tumbler, hermetic container can reach 50-100mmHg vacuum, adds stew in soy sauce liquid and makes fish spine be immersed in stew in soy sauce liquid, rotate tumbling 15-30min in hermetic container, then vacuum tumbler is returned to normal pressure static holding 30-60min, then fish spine is taken out from stew in soy sauce liquid, then drain surface, be allowed to seasoning uniform.
Further, during the stew in soy sauce of step 7. seasoning stew in soy sauce is tasty, by the proportioning of every 100g mass fish spine 3 ~ 10ml stew in soy sauce liquid, the fish spine after process baked by salt is mixed thoroughly together with stew in soy sauce liquid.
Further, described fish spine replaces with fish meat sheet or flesh of fish block or fish tail bar, prepared i.e. Sal grilled fish sliced meat or Sal grilled fish cube meat or Sal grilled fish tail.
The invention has the beneficial effects as follows:
(1) i.e. the Sal grilled fish spine processing method of the present invention, its processing efficiency is high, quality better, the storage time is long, fishbone shortcake, nibbles the most broken, instant, delicious meat, it is a kind of to carry out mass industrialized production, there is salt and bake food characteristic, raciness, health, with the processing method of a kind of i.e. Sal grilled fish spine of health care.
(2) i.e. the Sal grilled fish spine processing method of the present invention, introduce the technology such as pickling liquid vacuum tumbling and solve the problem that fish spine seasoning is uneven and needs to pickle for a long time, using the air-cooled drying technology of alternating temperature to solve the browning in fish spine manufacturing process, the local flavor of food baked by the salt of tool uniqueness
Detailed description of the invention
Below by embodiment, the present invention will be described.
Embodiment 1: the preparation method of a kind of i.e. Sal grilled fish spine, is characterized in that, including fish spine piecemeal, rinsing, pickle for the first time, second time is pickled, air-dry, salt is baked, seasoning stew in soy sauce, inner packing, sterilization and ten preparation processes of outer package;
The operational approach of described ten preparation processes is as follows:
1. fish spine piecemeal: collect fish spine, to be suitable for being packaged as principle, be cut into the block fish spine that length does not limits;
2. rinsing: the purpose of rinsing is to remove blood, pigment, inorganic salt and part aqueous material, to improve the color and luster of goods, fragrance, selects the potcher of suitable size, rinses 5 times with the water of quality of materials 4 times, and the water temperature of rinsing is less than 10 DEG C;
3. pickle for the first time: putting into container after the fish spine drained away the water is weighed, add deployed concentration 1% salt solution, liquid level floods whole fish spine, stirs, pickles 3h in the environment that preferable temperature is 1 DEG C, drains after picking up fish spine clean water;
4. second time is pickled: method for salting includes pickling liquid preparation and pickles tasty;
Prepared by a, pickling liquid: in terms of fish spine quality, in pickling liquid, the mass percent of each component is drinking water 8%, Rhizoma Zingiberis Recens 1.5%, white sugar 0.2%, Bulbus Allii 1%, broad bean paste 0.2%, soy sauce 0.5%, edible salt 1.2%, Fructus Capsici 0.3%, the rearmounted juice extractor of the mixed liquor (or homogenizer) assorting each component is squeezed the juice, and i.e. obtains pickling liquid after slag bag removes slag;
B, pickle tasty: pickling liquid is directly mixed thoroughly with fish spine, puts 1h in 4 DEG C of environment, stirred 1 time every 10 minutes, make pickling liquid tasty in fish spine;
5. air-dry: by pickle tasty after fish spine put into air-cooled drying room, air-dry 11 hours at 5 DEG C, using water content to 35% as controlling air-dried standard;
6. salt is baked: select the food oven of temperature-adjustable, the thick crude salt of one layer of 2cm is spread bottom baking tray, 2, crude salt upper berth rice paper or sand paper, fish spine arrangement after air-drying is placed on rice paper, after being paved with one layer, covers fish spine with 1 rice paper, put in warmed-up food oven, controlling fire in a stove before fuel is added temperature 150 DEG C, face fire temperature 150 DEG C, salt takes out after baking 3.0h;
7. seasoning stew in soy sauce: the fish spine roasting through supersalt is seasoned stew in soy sauce, tasty including the preparation of stew in soy sauce liquid and stew in soy sauce, 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 Rhizoma Zingiberis Recens (being also called phragmites communis Rhizoma Zingiberis Recens, can remove fish raw meat) 5%, anise 0.3%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.3%, Fructus Tsaoko 0.4%, Pericarpium Zanthoxyli 0.4%, Herba Pelargonii Graveolentis 0.5%, Fructus Capsici 1.2% and 3% drinking water;
B, stew in soy sauce liquid and preparation method thereof: weighted stew in soy sauce liquid raw material is cleaned respectively, is chopped into fritter or segment, add raw material gross mass 10-15 times drinking water, soak stew in soy sauce liquid raw material 2h post-heating to decoct, intense fire boils rear slow fire and decocts 30min, 100 mesh screen obtain filtrate for the first time, filtering residue adds the drinking water of stew in soy sauce liquid raw material gross mass 4 times, 30min is decocted after boiling, 100 mesh screen obtain second time filtrate, merge twice filtrate, abandon filtering residue and obtain stew in soy sauce extracting solution, obtained stew in soy sauce extracting solution is concentrated into and i.e. obtains stew in soy sauce liquid than for 1:1 with stew in soy sauce liquid raw materials quality;
C, stew in soy sauce are tasty: use stew in soy sauce liquid directly to mix thoroughly with fish spine, make stew in soy sauce liquid tasty in fish spine, be allowed to seasoning uniform;
8. inner packing: carry out the fish spine retort pouch through seasoning stew in soy sauce sealing vacuum packaging, obtain semi-finished product;
9. sterilization: by semi-finished product in 110~121 DEG C, pressure 0.14~0.16MPa and by back-pressure cooling in the way of sterilize, 50 minutes time, sterilize and complete treat that bag temperature is cooled to less than 40 DEG C, clean surface, and choose several bags at random and be placed in incubator, preserve 5~7 days at 37 DEG C ± 1 DEG C, if packaging bag does not expands, bag is outer still keeps dry, then this batch products be considered as sterilizing qualified;
In this step, according to different equipment, the temperature and pressure of its back-pressure cooling can be different, so its concrete numerical value is to be determined according to the distinct device being embodied as.
10. outer package: sterilized semi-finished product are pressed suitable quantity and loads outer package warehouse-in, obtain i.e. Sal grilled fish spine finished product.
Further, during the stew in soy sauce of step 7. seasoning stew in soy sauce is tasty, heating stew in soy sauce is to be placed in the fish spine after process baked by salt suitably to heat in utensil, addition can flood the stew in soy sauce liquid of fish spine, after intense fire boils, keeping micro-boiling slow fire boiling 10min, stew in soy sauce liquid is tasty in fish spine, is allowed to seasoning uniform.
Further, during the stew in soy sauce of step 7. seasoning stew in soy sauce is tasty, room temperature stew in soy sauce is that the fish spine after process baked by salt is placed in room temperature stew in soy sauce 30 ~ 240min in stew in soy sauce liquid, and stew in soy sauce liquid is tasty in fish spine, is allowed to seasoning uniform.
Further, during the stew in soy sauce of step 7. seasoning stew in soy sauce is tasty, vacuum tumbling is to put in rotatable vacuum tumbler by the fish spine after process baked by salt, in vacuum tumbler, hermetic container can reach 50-100mmHg vacuum, adds stew in soy sauce liquid and makes fish spine be immersed in stew in soy sauce liquid, rotate tumbling 15-30min in hermetic container, then vacuum tumbler is returned to normal pressure static holding 30-60min, then fish spine is taken out from stew in soy sauce liquid, then drain surface, be allowed to seasoning uniform.
Further, during the stew in soy sauce of step 7. seasoning stew in soy sauce is tasty, by the proportioning of every 100g mass fish spine 3 ~ 10ml stew in soy sauce liquid, the fish spine after process baked by salt is mixed thoroughly together with stew in soy sauce liquid.
Further, described fish spine replaces with fish meat sheet or flesh of fish block or fish tail bar, prepared i.e. Sal grilled fish sliced meat or Sal grilled fish cube meat or Sal grilled fish tail.
Embodiment 2: the preparation method of a kind of i.e. Sal grilled fish spine, is characterized in that, including fish spine piecemeal, rinsing, pickle for the first time, second time is pickled, air-dry, salt is baked, seasoning stew in soy sauce, inner packing, sterilization and ten preparation processes of outer package;
The operational approach of described ten preparation processes is as follows:
1. fish spine piecemeal: collect fish spine, to be suitable for being packaged as principle, be cut into the block fish spine that length does not limits;
2. rinsing: the purpose of rinsing is to remove blood, pigment, inorganic salt and part aqueous material, to improve the color and luster of goods, fragrance, selects the potcher of suitable size, rinses 4 times with the water of quality of materials 5 times, and the water temperature of rinsing is less than 10 DEG C;
3. pickle for the first time: putting into container after the fish spine drained away the water is weighed, add deployed concentration 10% salt solution, liquid level floods whole fish spine, stirs, pickles 0.5h in the environment that preferable temperature is 5 DEG C, drains after picking up fish spine clean water;
4. second time is pickled: method for salting includes pickling liquid preparation and pickles tasty;
Prepared by a, pickling liquid: in terms of fish spine quality, in pickling liquid, the mass percent of each component is drinking water 20%, Rhizoma Zingiberis Recens 5%, white sugar 8%, Fructus Capsici 2%, vinegar 5%, the rearmounted juice extractor of the mixed liquor (or homogenizer) assorting each component is squeezed the juice, and i.e. obtains pickling liquid after slag bag removes slag;
B, pickle tasty: pickling liquid is directly mixed thoroughly with fish spine, puts 3h in 10 DEG C of environment, stirred 1 time every 10 minutes, make pickling liquid tasty in fish spine;
5. air-dry: by pickle tasty after fish spine put into air-cooled drying room, air-dry 25 hours at 25 DEG C, using water content to 45% as controlling air-dried standard;
6. salt is baked: select the food oven of temperature-adjustable, the thick crude salt of one layer of 3cm is spread bottom baking tray, 5, crude salt upper berth rice paper or sand paper, fish spine arrangement after air-drying is placed on rice paper, after being paved with one layer, covers fish spine with 5 rice paper, put in warmed-up food oven, controlling fire in a stove before fuel is added temperature 100 DEG C, face fire temperature 100 DEG C, salt takes out after baking 5.0h;
7. seasoning stew in soy sauce: the fish spine roasting through supersalt is seasoned stew in soy sauce, tasty including the preparation of stew in soy sauce liquid and stew in soy sauce, 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 Rhizoma Zingiberis Recens (being also called phragmites communis Rhizoma Zingiberis Recens, can remove fish raw meat) 15%, anise 1%, white sugar 2%, Bulbus Allii 1%, broad bean paste 0.3%, soy sauce 0.5%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0. 8%, Radix Glycyrrhizae 0.5%, Fructus Tsaoko 0.5%, Pericarpium Zanthoxyli 0.3%, Herba Pelargonii Graveolentis 1%, Fructus Capsici 0.8% and 10% drinking water;
B, stew in soy sauce liquid and preparation method thereof: weighted stew in soy sauce liquid raw material is cleaned respectively, is chopped into fritter or segment, add raw material gross mass 10-15 times drinking water, soak stew in soy sauce liquid raw material 2h post-heating to decoct, intense fire boils rear slow fire and decocts 30min, 100 mesh screen obtain filtrate for the first time, filtering residue adds the drinking water of stew in soy sauce liquid raw material gross mass 4 times, 30min is decocted after boiling, 100 mesh screen obtain second time filtrate, merge twice filtrate, abandon filtering residue and obtain stew in soy sauce extracting solution, obtained stew in soy sauce extracting solution is concentrated into and i.e. obtains stew in soy sauce liquid than for 1:1 with stew in soy sauce liquid raw materials quality;
C, stew in soy sauce are tasty: use heating marinating method to make stew in soy sauce liquid tasty in fish spine, be allowed to seasoning uniform
8. inner packing: carry out the fish spine retort pouch through seasoning stew in soy sauce sealing vacuum packaging, obtain semi-finished product;
9. sterilization: by semi-finished product in 110~121 DEG C, pressure 0.14~0.16MPa and by back-pressure cooling in the way of sterilize, 40 minutes time, sterilize and complete treat that bag temperature is cooled to less than 40 DEG C, clean surface, and choose several bags at random and be placed in incubator, preserve 5~7 days at 37 DEG C ± 1 DEG C, if packaging bag does not expands, bag is outer still keeps dry, then this batch products be considered as sterilizing qualified;
In this step, according to different equipment, the temperature and pressure of its back-pressure cooling can be different, so its concrete numerical value is to be determined according to the distinct device being embodied as.
10. outer package: sterilized semi-finished product are pressed suitable quantity and loads outer package warehouse-in, obtain i.e. Sal grilled fish spine finished product.
Embodiment 3: the preparation method of a kind of i.e. Sal grilled fish spine, is characterized in that, including fish spine piecemeal, rinsing, pickle for the first time, second time is pickled, air-dry, salt is baked, seasoning stew in soy sauce, inner packing, sterilization and ten preparation processes of outer package;
The operational approach of described ten preparation processes is as follows:
1. fish spine piecemeal: collect fish spine, to be suitable for being packaged as principle, be cut into the block fish spine that length does not limits;
2. rinsing: the purpose of rinsing is to remove blood, pigment, inorganic salt and part aqueous material, to improve the color and luster of goods, fragrance, selects the potcher of suitable size, rinses 3 times with the water of quality of materials 6 times, and the water temperature of rinsing is less than 10 DEG C;
3. pickle for the first time: putting into container after the fish spine drained away the water is weighed, add deployed concentration 2% salt solution, liquid level floods whole fish spine, stirs, pickles 1.5h in the environment that preferable temperature is 3 DEG C, drains after picking up fish spine clean water;
4. second time is pickled: method for salting includes pickling liquid preparation and pickles tasty;
Prepared by a, pickling liquid: in terms of fish spine quality, in pickling liquid, the mass percent of each component is drinking water 15%, Rhizoma Zingiberis Recens 2%, white sugar 2%, Bulbus Allii 3%, broad bean paste 1%, soy sauce 1%, edible salt 0.6%, cooking wine 1%, Fructus Capsici 0.7%, the rearmounted juice extractor of the mixed liquor (or homogenizer) assorting each component is squeezed the juice, and i.e. obtains pickling liquid after slag bag removes slag;
B, pickle tasty: pickling liquid is directly mixed thoroughly with fish spine, puts 5h in 7 DEG C of environment, stirred 1 time every 10 minutes, make pickling liquid tasty in fish spine;
5. air-dry: by pickle tasty after fish spine put into air-cooled drying room, air-dry 15 hours at 15 DEG C, using water content to 40% as controlling air-dried standard;
6. salt is baked: select the food oven of temperature-adjustable, the thick crude salt of one layer of 5cm is spread bottom baking tray, 3, crude salt upper berth rice paper or sand paper, fish spine arrangement after air-drying is placed on rice paper, after being paved with one layer, covers fish spine with 1 rice paper, put in warmed-up food oven, controlling fire in a stove before fuel is added temperature 180 DEG C, face fire temperature 200 DEG C, salt takes out after baking 2.0h;
7. seasoning stew in soy sauce: the fish spine roasting through supersalt is seasoned stew in soy sauce, tasty including the preparation of stew in soy sauce liquid and stew in soy sauce, 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 Rhizoma Zingiberis Recens (being also called phragmites communis Rhizoma Zingiberis Recens, can remove fish raw meat) 7%, anise 0.5%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0. 3%, Fructus Tsaoko 0.2%, Pericarpium Zanthoxyli 0.1%, Herba Pelargonii Graveolentis 0.5%, Fructus Capsici 0.4% and 1% drinking water
B, stew in soy sauce liquid and preparation method thereof: weighted stew in soy sauce liquid raw material is cleaned respectively, is chopped into fritter or segment, add raw material gross mass 10-15 times drinking water, soak stew in soy sauce liquid raw material 2h post-heating to decoct, intense fire boils rear slow fire and decocts 30min, 100 mesh screen obtain filtrate for the first time, filtering residue adds the drinking water of stew in soy sauce liquid raw material gross mass 4 times, 30min is decocted after boiling, 100 mesh screen obtain second time filtrate, merge twice filtrate, abandon filtering residue and obtain stew in soy sauce extracting solution, obtained stew in soy sauce extracting solution is concentrated into and i.e. obtains stew in soy sauce liquid than for 1:1 with stew in soy sauce liquid raw materials quality;
C, stew in soy sauce are tasty: use the method for vacuum tumbling to make stew in soy sauce liquid tasty in fish spine, be allowed to seasoning uniform;
8. inner packing: carry out the fish spine retort pouch through seasoning stew in soy sauce sealing vacuum packaging, obtain semi-finished product;
9. sterilization: by semi-finished product in 110~121 DEG C, pressure 0.14~0.16MPa and by back-pressure cooling in the way of sterilize, 45 minutes time, sterilize and complete treat that bag temperature is cooled to less than 40 DEG C, clean surface, and choose several bags at random and be placed in incubator, preserve 5~7 days at 37 DEG C ± 1 DEG C, if packaging bag does not expands, bag is outer still keeps dry, then this batch products be considered as sterilizing qualified;
In this step, according to different equipment, the temperature and pressure of its back-pressure cooling can be different, so its concrete numerical value is to be determined according to the distinct device being embodied as.
10. outer package: sterilized semi-finished product are pressed suitable quantity and loads outer package warehouse-in, obtain i.e. Sal grilled fish spine finished product.
The above, it it is only presently preferred embodiments of the present invention, not the present invention is made any type of restriction, every any simple modification made above example according to the technical spirit of the present invention or equivalent variations and modification, all still falls within the range of technical solution of the present invention.

Claims (6)

1. be a preparation method for Sal grilled fish spine, it is characterized in that, including fish spine piecemeal, rinsing, pickle for the first time, second time is pickled, air-dry, salt is baked, seasoning stew in soy sauce, inner packing, sterilization and ten preparation processes of outer package;
The operational approach of described ten preparation processes is as follows:
1. fish spine piecemeal: collect fish spine, be cut into the block fish spine that length does not limits;
2. rinsing: rinsing 3~5 times with the water of quality of materials 4~6 times, the water temperature of rinsing is less than 10 DEG C;
3. pickle for the first time: after the fish spine drained away the water is weighed, put into container, adding deployed concentration 1%-10% salt solution, liquid level floods whole fish spine, stirs, the environment of temperature 1-5 DEG C is pickled 0.5~3h, drains after picking up fish spine clean water;
4. second time is pickled: method for salting includes pickling liquid preparation and pickles tasty;
Prepared by a, pickling liquid: in terms of fish spine quality, in pickling liquid the mass percent of each component be drinking water 1%-20%, Rhizoma Zingiberis Recens 0.5%-5%, white sugar 0.1%-8%, Bulbus Allii 0%-5%, broad bean paste 0%-3%, soy sauce 0%-2%, edible salt 0%-2%, Fructus Capsici 0.1%-2%, vinegar 0%-5%, cooking wine 0%-5%, the rearmounted juice extractor of mixed liquor assorting each component is squeezed the juice, and i.e. obtains pickling liquid after slag bag removes slag;
B, pickle tasty: pickling liquid is directly mixed thoroughly with fish spine, puts 1-5h in 4 ~ 10 DEG C of environment, every 10 minutes stir 1 time;
5. air-dry: by pickle tasty after fish spine put into air-cooled drying room, air-dry 5~25 hours at 1~25 DEG C, using water content to 35%~45% as controlling air-dried standard;
6. salt is baked: select the food oven of temperature-adjustable, one layer 2~5cm thick crude salt is spread bottom baking tray, crude salt upper berth 1~5 rice paper or sand paper, fish spine arrangement after air-drying is placed on rice paper, after being paved with one layer, covers fish spine with 1~3 rice paper, put in warmed-up food oven, controlling fire in a stove before fuel is added temperature 100~300 DEG C, face fire temperature 100~300 DEG C, salt takes out after baking 1.0~5.0h;
7. seasoning stew in soy sauce: the fish spine roasting through supersalt is seasoned stew in soy sauce, tasty including the preparation of stew in soy sauce liquid and stew in soy sauce, 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 south Rhizoma Zingiberis Recens 0.5%-15%, anistree 0.1%-2%, Radix Glycyrrhizae 0%-1%, white sugar 0%-8%, Bulbus Allii 0%-5%, broad bean paste 0%-3%, soy sauce 0%-2%, edible salt 0%-2%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1%-3%, Fructus Tsaoko 0.1%-3%, Pericarpium Zanthoxyli 0.1%-3%, Herba Pelargonii Graveolentis 0.5%-3%, Fructus Capsici 0.1%-3% and 1%-10% drinking water;
B, stew in soy sauce liquid and preparation method thereof: weighted stew in soy sauce liquid raw material is cleaned respectively, is chopped into fritter or segment, add raw material gross mass 10-15 times drinking water, soak stew in soy sauce liquid raw material 2h post-heating to decoct, intense fire boils rear slow fire and decocts 30min, 100 mesh screen obtain filtrate for the first time, filtering residue adds the drinking water of stew in soy sauce liquid raw material gross mass 4 times, 30min is decocted after boiling, 100 mesh screen obtain second time filtrate, merge twice filtrate, abandon filtering residue and obtain stew in soy sauce extracting solution, obtained stew in soy sauce extracting solution is concentrated into and i.e. obtains stew in soy sauce liquid than for 1:1 with stew in soy sauce liquid raw materials quality;
C, stew in soy sauce are tasty: require use heating stew in soy sauce or room temperature stew in soy sauce or vacuum tumbling or directly mixed thoroughly with fish spine by stew in soy sauce liquid depending on working condition and local flavor, make stew in soy sauce liquid tasty in fish spine;
8. inner packing: carry out the fish spine retort pouch through seasoning stew in soy sauce sealing vacuum packaging, obtain semi-finished product;
9. sterilization: by semi-finished product in 110~121 DEG C, pressure 0.14~0.16MPa and by back-pressure cooling in the way of sterilize, time 30~60 minutes;
10. outer package: sterilized semi-finished product are pressed suitable quantity and loads outer package, obtain i.e. Sal grilled fish spine finished product.
A kind of preparation method of i.e. Sal grilled fish spine, it is characterized in that, during the stew in soy sauce of step 7. seasoning stew in soy sauce is tasty, heating stew in soy sauce is to be placed in the fish spine after process baked by salt suitably to heat in utensil, addition can flood the stew in soy sauce liquid of fish spine, after intense fire boils, keeps micro-boiling slow fire boiling 10-30min, stew in soy sauce liquid is tasty in fish spine, is allowed to seasoning uniform.
A kind of preparation method of i.e. Sal grilled fish spine, it is characterized in that, during the stew in soy sauce of step 7. seasoning stew in soy sauce is tasty, room temperature stew in soy sauce is that the fish spine after process baked by salt is placed in room temperature stew in soy sauce 30 ~ 240min in stew in soy sauce liquid, stew in soy sauce liquid is tasty in fish spine, is allowed to seasoning uniform.
A kind of preparation method of i.e. Sal grilled fish spine, it is characterized in that, during the stew in soy sauce of step 7. seasoning stew in soy sauce is tasty, vacuum tumbling is to put in rotatable vacuum tumbler by the fish spine after process baked by salt, in vacuum tumbler, hermetic container reaches 50-100mmHg vacuum, adding stew in soy sauce liquid in hermetic container makes fish spine be immersed in stew in soy sauce liquid, rotate tumbling 15-30min, then vacuum tumbler is returned to normal pressure static holding 30-60min, then fish spine is taken out from stew in soy sauce liquid, drain surface again, be allowed to seasoning uniform.
5. according to the preparation method of i.e. Sal grilled fish spine a kind of described in Claims 2 or 3 or 4, it is characterized in that, during the stew in soy sauce of step 7. seasoning stew in soy sauce is tasty, by the proportioning of every 100g mass fish spine 3 ~ 10ml stew in soy sauce liquid, the fish spine after process baked by salt is mixed thoroughly together with stew in soy sauce liquid.
6. one kind i.e. Sal grilled fish sliced meat or flesh of fish block or the preparation method of fish tail bar, it is characterized in that, the preparation method described in claim 1 is used to be prepared, wherein fish spine replaces with fish meat sheet or flesh of fish block or fish tail bar, prepares i.e. Sal grilled fish sliced meat or i.e. Sal grilled fish cube meat or i.e. Sal grilled fish tail.
CN201410343398.9A 2014-07-18 2014-07-18 One i.e. Sal grilled fish spine processing method CN104172276B (en)

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