CN104187859A - Manufacturing method of Chaohu anabarilius flavor fillet - Google Patents
Manufacturing method of Chaohu anabarilius flavor fillet Download PDFInfo
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- CN104187859A CN104187859A CN201410350999.2A CN201410350999A CN104187859A CN 104187859 A CN104187859 A CN 104187859A CN 201410350999 A CN201410350999 A CN 201410350999A CN 104187859 A CN104187859 A CN 104187859A
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- anabarilius
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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Abstract
A manufacturing method of Chaohu anabarilius flavor fillet. The method includes following steps: pre-processing 1-1.5 kg of fresh Chaohu anabarilius; cutting the Chaohu anabarilius into 3cm*3cm cubes; washing and draining the Chaohu anabarilius cubes; pickling the Chaohu anabarilius cubes at an environment temperature of 20 DEG C for 6 hours with stirring often; draining the pickled Chaohu anabarilius cubes; drying the pickled Chaohu anabarilius cubes at 40-50 DEG C in a vacuum drier until the moisture content in the pickled Chaohu anabarilius cubes is 25-45%; cooling the dried Chaohu anabarilius cubes for later use; heating a proper amount of flavor oil to 130-160 DEG C; frying the Chaohu anabarilius cubes in the heated flavor oil until the Chaohu anabarilius cubes are crisp but not burnt; taking out the fried Chaohu anabarilius cubes for later use; adding 3 parts of chilli powder to 10 parts of the flavor oil; frying the chilli powder for 1-2 min until the chilli powder is purple-red in color; adding 10 parts of soybean sauce until boiling to obtain a later-use fish flavor; turning off the fire and adding 2 parts of sugar, 2 parts of salt, 2 parts of pickled garlic paste, 0.2 parts of ten-taste flavor, 0.2 parts of cumin powder, 2 parts of cooking wine, 0.6 parts of monosodium glutamate and 6 parts of white sesame at once to 100 parts of the fish flavor; mixing the fish flavor with the Chaohu anabarilius cubes uniformly; weighing the Chaohu anabarilius cubes after the mixing process; and vacuum-packaging and sterilizing the Chaohu anabarilius cubes. The Chaohu anabarilius flavor fillet is unique in flavor and is high in nutritional value.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of Chaohu large whitefish local flavor fillet preparation method.
Background technology
Erythroculter ilishaeformis, formal name used at school Erythroculter ilishaeformis, is commonly called as large whitefish, sticks up shell, sticks up mouth whitefish, sticks up mouth Culter, sticks up waist etc., belongs to Cypriniformes, Cyprinidae, Culter subfamily, red Culter belongs to.Build is larger, and body is elongated, flat-sided, is wicker leaf shape.The back side is straight, a back part protuberance.Mouth is upper, and lower jaw is hard thick sharply to be upwarped, and erects before mouth, makes schistostoma vertical.Eye is justified greatly.Squama is little.Side line is obvious, and front portion is slightly upwards curved, and slightly below, middle part, side is traversed at rear portion.The dark fork-shaped of tail fin.Body back of the body light brown, side silver gray, outside of belly silvery white, dorsal fin, tail fin are pale red.Build is larger, and common is 2-2.5 thousand g, the maximum 10-15 thousand g that weigh.Erythroculter ilishaeformis meat is white and delicate, delicious and raw meat not is always regarded as first-class economic fish.Its nutritional labeling is: every hundred g edible parts contain protein 18.6g, fatty 4.6g, 116 kilocalories of heats, calcium 37 milli g, phosphorus 166 milli g, iron 1.1 milli g, riboflavin 0.07 milli g, nicotinic acid 1.3 g in the least.
Because erythroculter ilishaeformis artificial propagation techniques is still immature, the not high reason of output, is mainly used in fresh and alive sale at present, and some areas are used for making cured fish dried fish, but relevant process technology is not reported.The large whitefish in Chaohu, is the representative economic fish in Chaohu, at home and abroad enjoys high reputation.But the traditional dried fish goods of China are to avoid rotting in process, all adopt high salt to pickle and dry or the air-dry technique combining, cause in finished product salt content high; Unsaturated fat acid oxidase, color and luster flavescence, affects the pin of selling of dry fish product.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of can effectively utilize that the tasty mouthfeel of the large whitefish in Chaohu, freshness perfume degree are high, unique flavor, Chaohu large whitefish local flavor fillet preparation method of being of high nutritive value.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of Chaohu large whitefish local flavor fillet preparation method, method step is as follows:
1) raw material processing
Select the large whitefish in the fresh Chaohu of 1-1.5kg to carry out preprocessing, comprise from fish maw and breaking, scale, go the cheek, gill, go spine, truncate, be cut into 3 centimetres of squares of approximately 3 cm x, clean, drain;
2) by step 1) in fish piece in the environment temperature of 20 DEG C, pickle fish body with accounting for fish piece gross weight 6% spiced salt and 1% white sugar, pickle 6 hours, and often turn, taking-up drains;
3) by step 2) in the large whitefish piece in Chaohu of salt system be placed in vacuum drier, being dried to fillet moisture at 40-50 DEG C is 25-45%, takes out after cooling for subsequent use;
4) get flavor oil appropriate, and add step 3 after being heated to 130-160 DEG C) in fish crude product explode to crisp and pick up after not sticking with paste as for subsequent use;
5) in 10 parts of flavor oil, add 3 portions of chilli powders, fried 1-2 minute while being purplish red to chilli powder, then add 10 portions of soy sauce to boiling; Then add step 4) in, obtain fish material for subsequent use, Guan Huo and then adds 2 portions of white granulated sugars, 2 portions of salt, 2 portions of mashed garlic that salt down, 0.2 part of ten taste perfume (or spice), 0.2 part of cumin powder, 0.1 part of dried scallop powder, 0.1 part of dried small shrimp powder, 2 portions of cooking wine, 0.6 portion of monosodium glutamate and 6 portions of white sesameseeds to turn and mix with fish material in 100 parts of fish material;
6) by the fish piece after turning through weigh vacuum packaging, then through 121 DEG C of sterilizing 20-25 minute.
The preparation method of above-mentioned spiced salt is: meticulous 1000g salt is fried to variable color and gone out fragrance with the little fire of frying pan, pour out, then in pot, put into pulverize after anistree 100g, spiceleaf 5g, fennel seeds 10g, Chinese prickly ash 30g, cloves 5g fries perfume, put into the salt of having fried, with stir-fry to going out mixed flavor;
The preparation method of above-mentioned flavor oil is: in weight portion, 100 portions of rapeseed oils are heated to 180-200 DEG C, are then cooled to 150-160 DEG C, add 1 part, wetting Chinese prickly ash, slow fire is fried picks up removal Chinese prickly ash after Chinese prickly ash is pitchy; Add subsequently 3 parts of shredded gingers, 2 parts of garlic ends, 1 portion of shallot, 1 part of root of Chinese wild ginger, 2 parts of tsaokos, 1 part of bark of official magnolia, explode to crisp and do not stick with paste, finally add that 6 portions of onions are fried is yellowish-brown to onion, after removing slag, obtain flavor oil;
The above-mentioned mashed garlic preparation method that salts down is: in weight portion, will 10 parts put into container after garlics peeling, and leave standstill after adding 1 portion of salt to stir, stirs once every day, pickles at least 7 days, removes after the pungent taste of garlic with the pulverizing of Φ 1-2mm sieve plate, and mashed garlic must salt down;
Above-mentioned ten tastes perfume preparation methods are: in weight portion, by fragrant the stir-fry of Chinese prickly ash 2-5 part, kaempferia galamga 7-10 part oil is made rear and anistree 25-30 part, white pepper 8-12 part, Chinese cassia tree 8-12 part, fennel seeds 12-15 part, nutmeg 8-12 part, cloves 3-6 part, root of Dahurain angelica 2-4 part, fragrant sand 6-8 part mixes, and first pulverizes with Φ 4-5mm sieve plate, pulverize with Φ 0.8-1mm sieve plate again, make its granularity >=80 order obtain ten taste perfume (or spice).
The invention has the beneficial effects as follows: technical scheme of the present invention is that applicant is on the basis of lot of experiments and in conjunction with health and the safety requirements of traditional process technology and modern food processing, and the requirement of people to health diet, adopt scientific allocation and sophisticated equipment to process and obtain; Tasty mouthfeel, freshness perfume degree are high, unique flavor, be of high nutritive value.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
A kind of Chaohu large whitefish local flavor fillet preparation method, method step is as follows:
1) raw material processing
Select the large whitefish in the fresh Chaohu of 1-1.5kg to carry out preprocessing, comprise from fish maw and breaking, scale, go the cheek, gill, go spine, truncate, be cut into 3 centimetres of squares of approximately 3 cm x, clean, drain;
2) by step 1) in fish piece in the environment temperature of 20 DEG C, pickle fish body with accounting for fish piece gross weight 6% spiced salt and 1% white sugar, pickle 6 hours, and often turn, taking-up drains;
3) by step 2) in the large whitefish piece in Chaohu of salt system be placed in vacuum drier, being dried to fillet moisture at 40-50 DEG C is 25-45%, takes out after cooling for subsequent use;
4) get flavor oil appropriate, and add step 3 after being heated to 130-160 DEG C) in fish crude product explode to crisp and pick up after not sticking with paste as for subsequent use;
5) in 10 parts of flavor oil, add 3 portions of chilli powders, fried 1-2 minute while being purplish red to chilli powder, then add 10 portions of soy sauce to boiling; Then add step 4) in, obtain fish material for subsequent use, Guan Huo and then adds 2 portions of white granulated sugars, 2 portions of salt, 2 portions of mashed garlic that salt down, 0.2 part of ten taste perfume (or spice), 0.2 part of cumin powder, 0.1 part of dried scallop powder, 0.1 part of dried small shrimp powder, 2 portions of cooking wine, 0.6 portion of monosodium glutamate and 6 portions of white sesameseeds in 100 parts of fish material; Turn and mix with fish material;
6) by the fish piece after turning through weigh vacuum packaging, then through 121 DEG C of sterilizing 20-25 minute.
The preparation method of above-mentioned spiced salt is: meticulous 1000g salt is fried to variable color and gone out fragrance with the little fire of frying pan, pour out, then in pot, put into pulverize after anistree 100g, spiceleaf 5g, fennel seeds 10g, Chinese prickly ash 30g, cloves 5g fries perfume, put into the salt of having fried, with stir-fry to going out mixed flavor;
The preparation method of above-mentioned flavor oil method for making is: in weight portion, 100 portions of rapeseed oils are heated to 180-200 DEG C, are then cooled to 150-160 DEG C, add 1 part, wetting Chinese prickly ash, slow fire is fried picks up removal Chinese prickly ash after Chinese prickly ash is pitchy; Add subsequently 3 parts of shredded gingers, 2 parts of garlic ends, 1 portion of shallot, 1 part of root of Chinese wild ginger, 2 parts of tsaokos, 1 part of bark of official magnolia, explode to crisp and do not stick with paste, finally add that 6 portions of onions are fried is yellowish-brown to onion, after removing slag, obtain flavor oil;
The above-mentioned mashed garlic preparation method that salts down is: in weight portion, will 10 parts put into container after garlics peeling, and leave standstill after adding 1 portion of salt to stir, stirs once every day, pickles at least 7 days, removes after the pungent taste of garlic with the pulverizing of Φ 1-2mm sieve plate, and mashed garlic must salt down;
Above-mentioned ten tastes perfume preparation methods are: in weight portion, by fragrant the stir-fry of Chinese prickly ash 2-5 part, kaempferia galamga 7-10 part oil is made rear and anistree 25-30 part, white pepper 8-12 part, Chinese cassia tree 8-12 part, fennel seeds 12-15 part, nutmeg 8-12 part, cloves 3-6 part, root of Dahurain angelica 2-4 part, fragrant sand 6-8 part mixes, and first pulverizes with Φ 4-5mm sieve plate, pulverize with Φ 0.8-1mm sieve plate again, make its granularity >=80 order obtain ten taste perfume (or spice).
More than show and described general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (1)
1. the large whitefish local flavor in a Chaohu fillet preparation method, is characterized in that: method step is as follows:
1) raw material processing
Select the large whitefish in the fresh Chaohu of 1-1.5kg to carry out preprocessing, comprise from fish maw and breaking, scale, go the cheek, gill, go spine, truncate, be cut into 3 centimetres of squares of approximately 3 cm x, clean, drain;
2) by step 1) in fish piece in the environment temperature of 20 DEG C, pickle fish body with accounting for fish piece gross weight 6% spiced salt and 1% white sugar, pickle 6 hours, and often turn, taking-up drains;
The preparation method of above-mentioned spiced salt is: meticulous 1000g salt is fried to variable color and gone out fragrance with the little fire of frying pan, pour out, then in pot, put into pulverize after anistree 100g, spiceleaf 5g, fennel seeds 10g, Chinese prickly ash 30g, cloves 5g fries perfume, put into the salt of having fried, with stir-fry to going out mixed flavor;
3) by step 2) in the large whitefish piece in Chaohu of salt system be placed in vacuum drier, being dried to fillet moisture at 40-50 DEG C is 25-45%, takes out after cooling for subsequent use;
4) get flavor oil appropriate, and add step 3 after being heated to 130-160 DEG C) in fish crude product explode to crisp and pick up after not sticking with paste as for subsequent use;
5) in 10 parts of flavor oil, add 3 portions of chilli powders, fried 1-2 minute while being purplish red to chilli powder, then add 10 portions of soy sauce to boiling; Then add step 4) in, obtain fish material for subsequent use, Guan Huo and then adds 2 portions of white granulated sugars, 2 portions of salt, 2 portions of mashed garlic that salt down, 0.2 part of ten taste perfume (or spice), 0.2 part of cumin powder, 0.1 part of dried scallop powder, 0.1 part of dried small shrimp powder, 2 portions of cooking wine, 0.6 portion of monosodium glutamate and 6 portions of white sesameseeds in 100 parts of fish material; Turn and mix with fish material;
The preparation method of above-mentioned flavor oil is: in weight portion, 100 portions of rapeseed oils are heated to 180-200 DEG C, are then cooled to 150-160 DEG C, add 1 part, wetting Chinese prickly ash, slow fire is fried picks up removal Chinese prickly ash after Chinese prickly ash is pitchy; Add subsequently 3 parts of shredded gingers, 2 parts of garlic ends, 1 portion of shallot, 1 part of root of Chinese wild ginger, 2 parts of tsaokos, 1 part of bark of official magnolia, explode to crisp and do not stick with paste, finally add that 6 portions of onions are fried is yellowish-brown to onion, after removing slag, obtain flavor oil;
The above-mentioned mashed garlic preparation method that salts down is: in weight portion, will 10 parts put into container after garlics peeling, and leave standstill after adding 1 portion of salt to stir, stirs once every day, pickles at least 7 days, removes after the pungent taste of garlic with the pulverizing of Φ 1-2mm sieve plate, and mashed garlic must salt down;
6) by the fish piece after turning through weigh vacuum packaging, then through 121 DEG C of sterilizing 20-25 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410350999.2A CN104187859A (en) | 2014-07-22 | 2014-07-22 | Manufacturing method of Chaohu anabarilius flavor fillet |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410350999.2A CN104187859A (en) | 2014-07-22 | 2014-07-22 | Manufacturing method of Chaohu anabarilius flavor fillet |
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| CN104187859A true CN104187859A (en) | 2014-12-10 |
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| CN201410350999.2A Pending CN104187859A (en) | 2014-07-22 | 2014-07-22 | Manufacturing method of Chaohu anabarilius flavor fillet |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231324A (en) * | 2015-08-24 | 2016-01-13 | 河南科技大学 | Making method of perfume fish and perfume fish |
| CN105394617A (en) * | 2015-11-18 | 2016-03-16 | 明光市永言水产(集团)有限公司 | Fragrant garlic kidney-reinforcing fillets and preparation method thereof |
| CN107518325A (en) * | 2017-07-26 | 2017-12-29 | 明光市永言水产食品有限公司 | The preparation method of Yi Zhong Channel-catfish fillet |
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| CN102144786A (en) * | 2011-02-28 | 2011-08-10 | 浙江大学 | Method for preparing instant smoked fish food |
| CN102669741A (en) * | 2012-06-15 | 2012-09-19 | 刘富来 | Instant hand-ripped fish and preparation method of instant hand-ripped fish |
| CN103070423A (en) * | 2013-01-10 | 2013-05-01 | 上虞市白马湖食品有限公司 | Processing method of instant crisp fish |
| CN103519241A (en) * | 2013-09-11 | 2014-01-22 | 苏州萃智新技术开发有限公司 | Processing technology for fish fillet can |
| CN103637254A (en) * | 2013-12-02 | 2014-03-19 | 青岛金龙一食品有限公司 | Preparation technology of canned soy-sauce braised carp soft |
| CN103719931A (en) * | 2012-10-16 | 2014-04-16 | 张翔 | Fish slice can |
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2014
- 2014-07-22 CN CN201410350999.2A patent/CN104187859A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144786A (en) * | 2011-02-28 | 2011-08-10 | 浙江大学 | Method for preparing instant smoked fish food |
| CN102669741A (en) * | 2012-06-15 | 2012-09-19 | 刘富来 | Instant hand-ripped fish and preparation method of instant hand-ripped fish |
| CN103719931A (en) * | 2012-10-16 | 2014-04-16 | 张翔 | Fish slice can |
| CN103070423A (en) * | 2013-01-10 | 2013-05-01 | 上虞市白马湖食品有限公司 | Processing method of instant crisp fish |
| CN103519241A (en) * | 2013-09-11 | 2014-01-22 | 苏州萃智新技术开发有限公司 | Processing technology for fish fillet can |
| CN103637254A (en) * | 2013-12-02 | 2014-03-19 | 青岛金龙一食品有限公司 | Preparation technology of canned soy-sauce braised carp soft |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231324A (en) * | 2015-08-24 | 2016-01-13 | 河南科技大学 | Making method of perfume fish and perfume fish |
| CN105394617A (en) * | 2015-11-18 | 2016-03-16 | 明光市永言水产(集团)有限公司 | Fragrant garlic kidney-reinforcing fillets and preparation method thereof |
| CN107518325A (en) * | 2017-07-26 | 2017-12-29 | 明光市永言水产食品有限公司 | The preparation method of Yi Zhong Channel-catfish fillet |
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Application publication date: 20141210 |