CN104223196B - Processing method of instant loach - Google Patents
Processing method of instant loach Download PDFInfo
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- CN104223196B CN104223196B CN201410519357.0A CN201410519357A CN104223196B CN 104223196 B CN104223196 B CN 104223196B CN 201410519357 A CN201410519357 A CN 201410519357A CN 104223196 B CN104223196 B CN 104223196B
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- misgurni anguillicaudati
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- 241000252185 Cobitidae Species 0.000 title abstract description 10
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 241000195474 Sargassum Species 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 18
- 235000002639 sodium chloride Nutrition 0.000 claims description 18
- 235000021110 pickles Nutrition 0.000 claims description 15
- 238000007654 immersion Methods 0.000 claims description 12
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- 238000004332 deodorization Methods 0.000 claims description 11
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- 239000011780 sodium chloride Substances 0.000 claims description 8
- 241000251468 Actinopterygii Species 0.000 claims description 7
- 235000014347 soups Nutrition 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
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- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 3
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 2
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- 208000026310 Breast neoplasm Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000045232 Canavalia ensiformis Species 0.000 description 1
- 241000252206 Cypriniformes Species 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 241001275944 Misgurnus anguillicaudatus Species 0.000 description 1
- 235000010617 Phaseolus lunatus Nutrition 0.000 description 1
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- 208000004880 Polyuria Diseases 0.000 description 1
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- 150000002148 esters Chemical class 0.000 description 1
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- 235000019634 flavors Nutrition 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000007803 itching Effects 0.000 description 1
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 231100000019 skin ulcer Toxicity 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
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- 230000001225 therapeutic effect Effects 0.000 description 1
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- 201000002327 urinary tract obstruction Diseases 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of instant loach. The processing method comprises the following steps: (1) preprocessing; (2) removing the smell; (3) salting; (4) steaming; (5) seasoning; (6) filming; (7) baking; (8) puffing; (9) packaging in vacuum. According to the processing method, a process is simple and feasible, ingredients in smell removal liquid cooperate with each other, and the beneficial ingredients permeate loach meat while the smell is removed; salt can conveniently permeate the loach meat due to the salting process, nutritional ingredients can be effectively guaranteed not to be destroyed due to the steaming process, and the instant loach is golden yellow in surface color, burnt outside, tender inside, and fragrant and crisp in mouth feel due to the baking process and the microwave puffing process after the filming process; the instant loach processed by the method is long in shelf life, nutritional ingredients are well preserved, Chinese herbal medicine ingredients used in the processing process are easily absorbed by a human body, any chemical preservative is not added, and the instant loach is safe to eat; the processing method is strong in operability and easy for large-scale production.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of manufacture method of instant Misgurni anguillicaudati.
Background technology
Misgurni anguillicaudati(Misgurnus anguillicaudatus), also known as loach fish, belonging to Cypriniformes, Cobitidae is widely distributed in Asia
The ground such as Japan in continent, Korea, Thailand, Malaysia and Philippine, China is all to have water source part all in addition to western Qinghai-Tibet Platean
There is Misgurni anguillicaudati to grow, and as cultivation object.Misgurni anguillicaudati distribution is wide, and quantity is big, is most common small-sized edible fishes, is that China goes out
One of saliva product, with certain economic worth.Misgurni anguillicaudati fine and tender taste, delicious flavour is of high nutritive value, containing abundant egg
White matter, esters, calcium, phosphorus, ferrum and vitamin A, B1、 B2, the nutritional labeling such as nicotinic acid.Misgurni anguillicaudati is not only immensely popular delicious food
Delicacies, but also with higher medical value, Chinese medicine thinks:" loach fish flat property and sweet taste is nontoxic, QI invigorating in delaying, and quenches one's thirst awake
Wine, diuresis, tonifying YANG, cure haemorrhoids ", treats to hepatitis, infantile night sweat, hemorrhoid, skin itching, breast carcinoma, bone fracture and injury, ascites, finger
The diseases such as skin ulcer, tinea alba, dermatitis rhus, urinary obstruction have therapeutical effect.
With the quickening pace of modern life, increasing instant food is increasingly becoming the common consumer product of people, Bu Shaoshui
Product is obtained instant food after being processed by the directly fried, method such as fire-cure, and at present, the using method of Misgurni anguillicaudati is more single
One, many number system farmers' voluntarily consume, and limit the development of Misgurni anguillicaudati industry, the instant Misgurni anguillicaudati food occurred on market, few in number,
Do not form large-scale production, its reason is mainly existing its appearance of instant Misgurni anguillicaudati and mouthfeel is not good enough, through processing after
Its nutrient loss of Misgurni anguillicaudati food is serious, seriously reduces the medicinal and nutritional values that Misgurni anguillicaudati itself has, therefore, limit
The development of Misgurni anguillicaudati industry.
The content of the invention
For problems of the prior art, present invention aim at providing a kind of manufacture method of instant Misgurni anguillicaudati.
The present invention is realized by the following technical programs：
The manufacture method of described a kind of instant crisp fried Misgurni anguillicaudati, it is characterised in that be obtained by following steps：
1）Pretreatment：Fresh Misgurni anguillicaudati is cleaned, is truncated and fin, decaptitate, cut open the belly except internal organs, and fish body surface is cleaned with flowing water
Mucus and impurity, clean Intraabdominal blood stains, internal organs and black film；
2）Deodorization process：The good Misgurni anguillicaudati that takes pretreatment is placed in eliminating sargassum smell liquid to be soaked 2-4 hours and carries out defishying；Misgurni anguillicaudati with
The weight ratio of eliminating sargassum smell liquid is 1：3；
3）Pickle：The Misgurni anguillicaudati of Jing deodorizations process is respectively marked into one edge of a knife on two sides along its length, is then placed in dense
Spend in the saline for 3% pickle 30-40min, Misgurni anguillicaudati and saline weight ratio be 1:1-2；Pickle and complete to be rushed one time with clear water, drip
Solid carbon dioxide point, it is standby；
4）It is steamed：The Misgurni anguillicaudati pickled is fully wrapped around with Folium Nelumbinis, it is put in steamer and is steamed under 120 DEG C of temperature conditionss
Take out after 10-15 minutes, dry in the air to 20-25 DEG C；
5）Seasoning：Take the Misgurni anguillicaudati steamed in clear soup, be put in baste and soak 30-50min, the baste be Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi),
Pericarpium Citri Reticulatae, Fructus Anisi Stellati, Fructus Foeniculi, Herba thymi vulgariss, onion, Rhizoma Zingiberis Recenss, Semen Myristicae, the mixing of Stigma Croci boil liquid, by the Misgurni anguillicaudati after immersion
Take out, dry standby；
6）Wrapping：Misgurni anguillicaudati after seasoning is processed is put in wrapping liquid and stirs, and makes the uniform wrapping in Misgurni anguillicaudati surface；
7）Baking：By the Misgurni anguillicaudati after wrapping, in being put into 80-95 DEG C of baking oven, after drying 1-2 minutes, after taking-up is stirred, then put
In entering 80-95 DEG C of baking oven, 1-2 minutes are dried；
8）Expanding treatment：Misgurni anguillicaudati after drying and processing is carried out into microwave bulking and processes 2-3 minutes, dried in the air to 20-25 DEG C；
9）Vacuum packaging：By Misgurni anguillicaudati pack, the vacuum packaging of expanding treatment, the 30min that sterilizes is put in autoclave, after taking-up
Room temperature is preserved, and obtains instant crisp fried Misgurni anguillicaudati.
The manufacture method of described a kind of instant crisp fried Misgurni anguillicaudati, it is characterised in that step 2）Described eliminating sargassum smell liquid is by 3-5
The Radix Angelicae Dahuricae of weight portion, the Folium Perillae of 1-5 weight portions, the Rhizoma Zingiberis Recenss of 3-5 weight portions, the Herba Lysimachiae foenum-graeci of 1-5 weight portions, the perfume (or spice) of 8-12 weight portions
Leaf, the starlike Fructus Foeniculi of 5-9 weight portions are added to immersion 6-12 hours, soak mistake in 80 DEG C of constant-temperature hot waters of 50-80 weight portions
Filter, filtrate is eliminating sargassum smell liquid.
The manufacture method of described a kind of instant Misgurni anguillicaudati, it is characterised in that step 5）Described mixing boils the preparation side of liquid
Method is：Take each 200g of Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae, Fructus Anisi Stellati, each 200g of Fructus Foeniculi, Herba thymi vulgariss, onion, each 500g of Rhizoma Zingiberis Recenss, lima bean
The each 200g of cool, Stigma Croci, cleans and mix after grinding, and add water 20kg infusion 50-70min, filters, and white sugar 200g, Huang are added in filtrate
Wine 300g, stirring obtains final product mixing and boils liquid.
The manufacture method of described a kind of instant Misgurni anguillicaudati, it is characterised in that step 6）Described wrapping liquid is formed sediment by water, Pedicellus et Pericarpium Trapae
Powder, egg, salt are mixed together, and the weight ratio of each composition is water：Water caltrop starch：Egg：Salt=10:4: 2：1.
The manufacture method of the instant Misgurni anguillicaudati of the present invention, technique makes simple possible, and each components matching in eliminating sargassum smell liquid is dispelling raw meat
Simultaneously, its beneficiating ingredient is entered in the flesh of fish taste；Curing process is easy to the infiltration of saline taste, steamed to can effectively ensure that nutritional labeling not
Destroyed, baking and microwave bulking after wrapping, product appearance is golden yellow, tenders with a crispy crust, mouthfeel crisp-fried；Using the method process
Instant Misgurni anguillicaudati, long shelf-life, nutritional labeling are kept and the medicinal herb componentses used in processing procedure are easily inhaled by human body
Receive, without any chemical preservative, edible safety is workable, it is easy to accomplish large-scale production.
Specific embodiment
By specific examples below, the invention will be further described.
The manufacturing process of instant Misgurni anguillicaudati of the invention whole be divided into pretreatment, deodorization process, pickle, steaming in clear soup, seasoning, wrapping,
Baking, expanding treatment, vacuum packaging and sterilizing.Its concrete manufacturing process is：
Embodiment 1
1）Pretreatment：Take fresh Misgurni anguillicaudati 1000g to clean, truncate and fin, decaptitate, cut open the belly except internal organs, and fish is cleaned with flowing water
The mucus and impurity in body surface face, cleans Intraabdominal blood stains, internal organs and black film；
2）Deodorization process：The good Misgurni anguillicaudati that takes pretreatment is placed in immersion in 3000g eliminating sargassum smell liquid and carries out defishying in 2 hours；Should
Eliminating sargassum smell liquid is by the Radix Angelicae Dahuricae of 3 weight portions, the Folium Perillae of 1 weight portion, the Rhizoma Zingiberis Recenss of 5 weight portions, the Herba Lysimachiae foenum-graeci of 1 weight portion, 12 weight portions
Herba Pelargonii Graveolentiss, the starlike Fructus Foeniculi of 5 weight portions be added in 80 DEG C of constant-temperature hot waters of 50 weight portions immersion 6-12 hours, soak mistake
Filter, filtrate is eliminating sargassum smell liquid；
3）Pickle：The Misgurni anguillicaudati of Jing deodorizations process is respectively marked into one edge of a knife on two sides along its length, is then placed in dense
Spend in the 2000g saline for 3% and pickle 30min；Pickle and complete to be rushed one time with clear water, drain away the water, it is standby；
4）It is steamed：The Misgurni anguillicaudati pickled is fully wrapped around with Folium Nelumbinis, it is put in steamer and is steamed under 120 DEG C of temperature conditionss
Take out after 10-15 minutes, dry in the air to 20-25 DEG C；
5）Seasoning：The Misgurni anguillicaudati steamed in clear soup is taken, is put in baste and is soaked 30min, the baste is Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), old
Skin, Fructus Anisi Stellati, Fructus Foeniculi, Herba thymi vulgariss, onion, Rhizoma Zingiberis Recenss, Semen Myristicae, the mixing of Stigma Croci boil liquid, and mixing boils liquid by Misgurni anguillicaudati
Flood completely, the Misgurni anguillicaudati after immersion is taken out, dry standby；
Mixing boils the compound method of liquid：The each 200g of Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae, Fructus Anisi Stellati are taken, Fructus Foeniculi, Herba thymi vulgariss are each
The each 500g of 200g, onion, Rhizoma Zingiberis Recenss, Semen Myristicae, each 200g of Stigma Croci, clean and mix after grinding, and add water 20kg infusion 50min, mistake
Filter, in filtrate plus white sugar 200g, yellow wine 300g, stirring obtains final product mixing and boils liquid；
6）Wrapping：Misgurni anguillicaudati after seasoning is processed is put in wrapping liquid and stirs, and makes the uniform wrapping in Misgurni anguillicaudati surface；Wrapping liquid by
Water, water caltrop starch, egg, salt are mixed together, and the weight ratio of each composition is water：Water caltrop starch：Egg：Salt=10:4: 2：
1；
7）Baking：By the Misgurni anguillicaudati after wrapping, in being put into 80-95 DEG C of baking oven, after drying 1-2 minutes, after taking-up is stirred, then put
In entering 80-95 DEG C of baking oven, 1-2 minutes are dried；
8）Expanding treatment：Misgurni anguillicaudati after drying and processing is carried out into microwave bulking and processes 2-3 minutes, dried in the air to 20-25 DEG C；
9）Vacuum packaging：The Misgurni anguillicaudati of expanding treatment is filled into vacuum packaging bag, evacuation is simultaneously put into 0.15Mpa, 121 DEG C of conditions
Under autoclave always sterilize 30min, pot to be sterilized is cooled to 0.1Mpa, after 20 DEG C packaging bag is taken out, and dries the outer moisture content of packaging bag
Afterwards room temperature is preserved.
Embodiment 2
1）Pretreatment：Take fresh Misgurni anguillicaudati 1000g to clean, truncate and fin, decaptitate, cut open the belly except internal organs, and fish is cleaned with flowing water
The mucus and impurity in body surface face, cleans Intraabdominal blood stains, internal organs and black film；
2）Deodorization process：The good Misgurni anguillicaudati that takes pretreatment is placed in immersion in 3000g eliminating sargassum smell liquid and carries out defishying in 4 hours；Should
Eliminating sargassum smell liquid is by the Radix Angelicae Dahuricae of 5 weight portions, the Folium Perillae of 5 weight portions, the Rhizoma Zingiberis Recenss of 3 weight portions, the Herba Lysimachiae foenum-graeci of 5 weight portions, 8 weight portions
Herba Pelargonii Graveolentiss, the starlike Fructus Foeniculi of 9 weight portions are added to immersion 6-12 hours in 80 DEG C of constant-temperature hot waters of 80 weight portions, and soak is filtered,
Filtrate is eliminating sargassum smell liquid；
3）Pickle：The Misgurni anguillicaudati of Jing deodorizations process is respectively marked into one edge of a knife on two sides along its length, is then placed in dense
Spend in the 2000g saline for 3% and pickle 40min；Pickle and complete to be rushed one time with clear water, drain away the water, it is standby；
4）It is steamed：The Misgurni anguillicaudati pickled is fully wrapped around with Folium Nelumbinis, it is put in steamer and is steamed under 120 DEG C of temperature conditionss
Take out after 10-15 minutes, dry in the air to 20-25 DEG C；
5）Seasoning：The Misgurni anguillicaudati steamed in clear soup is taken, is put in baste and is soaked 50min, the baste is Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), old
Skin, Fructus Anisi Stellati, Fructus Foeniculi, Herba thymi vulgariss, onion, Rhizoma Zingiberis Recenss, Semen Myristicae, the mixing of Stigma Croci boil liquid, and mixing boils liquid by Misgurni anguillicaudati
Flood completely, the Misgurni anguillicaudati after immersion is taken out, dry standby；
Mixing boils the compound method of liquid：The each 200g of Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae, Fructus Anisi Stellati are taken, Fructus Foeniculi, Herba thymi vulgariss are each
The each 500g of 200g, onion, Rhizoma Zingiberis Recenss, Semen Myristicae, each 200g of Stigma Croci, clean and mix after grinding, and add water 20kg infusion 70min, mistake
Filter, in filtrate plus white sugar 200g, yellow wine 300g, stirring obtains final product mixing and boils liquid；
6）Wrapping：Misgurni anguillicaudati after seasoning is processed is put in wrapping liquid and stirs, and makes the uniform wrapping in Misgurni anguillicaudati surface；Wrapping liquid by
Water, water caltrop starch, egg, salt are mixed together, and the weight ratio of each composition is water：Water caltrop starch：Egg：Salt=10:4: 2：
1；
7）Baking：By the Misgurni anguillicaudati after wrapping, in being put into 80-95 DEG C of baking oven, after drying 1-2 minutes, after taking-up is stirred, then put
In entering 80-95 DEG C of baking oven, 1-2 minutes are dried；
8）Expanding treatment：Misgurni anguillicaudati after drying and processing is carried out into microwave bulking and processes 2-3 minutes, dried in the air to 20-25 DEG C；
9）Vacuum packaging：The Misgurni anguillicaudati of expanding treatment is filled into vacuum packaging bag, evacuation is simultaneously put into 0.15Mpa, 121 DEG C of conditions
Under autoclave always sterilize 30min, pot to be sterilized is cooled to 0.1Mpa, after 20 DEG C packaging bag is taken out, and dries the outer moisture content of packaging bag
Afterwards room temperature is preserved.
Embodiment 3
1）Pretreatment：Take fresh Misgurni anguillicaudati 1000g to clean, truncate and fin, decaptitate, cut open the belly except internal organs, and fish is cleaned with flowing water
The mucus and impurity in body surface face, cleans Intraabdominal blood stains, internal organs and black film；
2）Deodorization process：The good Misgurni anguillicaudati that takes pretreatment is placed in immersion in 3000g eliminating sargassum smell liquid and carries out defishying in 3 hours；Should
Eliminating sargassum smell liquid is by the Radix Angelicae Dahuricae of 4 weight portions, the Folium Perillae of 3 weight portions, the Rhizoma Zingiberis Recenss of 4 weight portions, the Herba Lysimachiae foenum-graeci of 3 weight portions, 10 weight portions
Herba Pelargonii Graveolentiss, the starlike Fructus Foeniculi of 7 weight portions be added in 80 DEG C of constant-temperature hot waters of 65 weight portions immersion 6-12 hours, soak mistake
Filter, filtrate is eliminating sargassum smell liquid；
3）Pickle：The Misgurni anguillicaudati of Jing deodorizations process is respectively marked into one edge of a knife on two sides along its length, is then placed in dense
Spend in the 1500g saline for 3% and pickle 35min；Pickle and complete to be rushed one time with clear water, drain away the water, it is standby；
4）It is steamed：The Misgurni anguillicaudati pickled is fully wrapped around with Folium Nelumbinis, it is put in steamer and is steamed under 120 DEG C of temperature conditionss
Take out after 10-15 minutes, dry in the air to 20-25 DEG C；
5）Seasoning：The Misgurni anguillicaudati steamed in clear soup is taken, is put in baste and is soaked 40min, the baste is Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), old
Skin, Fructus Anisi Stellati, Fructus Foeniculi, Herba thymi vulgariss, onion, Rhizoma Zingiberis Recenss, Semen Myristicae, the mixing of Stigma Croci boil liquid, and mixing boils liquid by Misgurni anguillicaudati
Flood completely, the Misgurni anguillicaudati after immersion is taken out, dry standby；
Mixing boils the compound method of liquid：The each 200g of Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae, Fructus Anisi Stellati are taken, Fructus Foeniculi, Herba thymi vulgariss are each
The each 500g of 200g, onion, Rhizoma Zingiberis Recenss, Semen Myristicae, each 200g of Stigma Croci, clean and mix after grinding, and add water 20kg infusion 60min, mistake
Filter, in filtrate plus white sugar 200g, yellow wine 300g, stirring obtains final product mixing and boils liquid；
6）Wrapping：Misgurni anguillicaudati after seasoning is processed is put in wrapping liquid and stirs, and makes the uniform wrapping in Misgurni anguillicaudati surface；Wrapping liquid by
Water, water caltrop starch, egg, salt are mixed together, and the weight ratio of each composition is water：Water caltrop starch：Egg：Salt=10:4: 2：
1；
7）Baking：By the Misgurni anguillicaudati after wrapping, in being put into 80-95 DEG C of baking oven, after drying 1-2 minutes, after taking-up is stirred, then put
In entering 80-95 DEG C of baking oven, 1-2 minutes are dried；
8）Expanding treatment：Misgurni anguillicaudati after drying and processing is carried out into microwave bulking and processes 2-3 minutes, dried in the air to 20-25 DEG C；
9）Vacuum packaging：The Misgurni anguillicaudati of expanding treatment is filled into vacuum packaging bag, evacuation is simultaneously put into 0.15Mpa, 121 DEG C of conditions
Under autoclave always sterilize 30min, pot to be sterilized is cooled to 0.1Mpa, after 20 DEG C packaging bag is taken out, and dries the outer moisture content of packaging bag
Afterwards room temperature is preserved.
Fresh and alive Misgurni anguillicaudati 2000g is captured from Zhoushan Of Zhejiang Province aquaculture sea area, is divided into four groups, every group of 500g, first group according to
The formula of embodiment 1 and method are processed into instant Misgurni anguillicaudati, and second group is processed into instant Misgurni anguillicaudati according to the formula of embodiment 2 and method, the
Three groups are processed into instant Misgurni anguillicaudati according to the formula of embodiment 3 and method, and the 4th group is not done any processing, separately, buy true from the market
The instant Misgurni anguillicaudati of empty package, takes 500g, as the 5th group, analyzes its nutritional labeling, the results are shown in Table 1.
Table 1
The nutritional labeling that can be seen that Misgurni anguillicaudati from the test result of table 1 is lost in process seldom, and the present invention makes
In method, without any additive, safer health is eaten.
Using instant Misgurni anguillicaudati obtained in the inventive method, the examination and test of products meets commercial sterilization standard, can lucifuge room temperature storage
12 months, and instant bagged, mouthfeel was tendered with a crispy crust, and crisp-fried is good to eat.
Claims (2)
1. a kind of manufacture method of instant crisp fried Misgurni anguillicaudati, it is characterised in that be obtained by following steps：
1）Pretreatment：Fresh Misgurni anguillicaudati is cleaned, is truncated and fin, decaptitate, cut open the belly except internal organs, and the viscous of fish body surface is cleaned with flowing water
Liquid and impurity, clean Intraabdominal blood stains, internal organs and black film；
2）Deodorization process：The good Misgurni anguillicaudati that takes pretreatment is placed in eliminating sargassum smell liquid to be soaked 2-4 hours and carries out defishying；Misgurni anguillicaudati and eliminating sargassum smell
The weight ratio of liquid is 1：3；
3）Pickle：The Misgurni anguillicaudati of Jing deodorizations process is respectively marked into one edge of a knife on two sides along its length, being then placed in concentration is
The weight ratio that 30-40min, Misgurni anguillicaudati and saline are pickled in 3% saline is 1:1-2；Pickle and complete to be rushed one time with clear water, drain the water
Point, it is standby；
4）It is steamed：The Misgurni anguillicaudati pickled is fully wrapped around with Folium Nelumbinis, it is put in steamer and steams 10-15 under 120 DEG C of temperature conditionss
Take out after minute, dry in the air to 20-25 DEG C；
5）Seasoning：The Misgurni anguillicaudati steamed in clear soup is taken, is put in baste and is soaked 30-50min, the baste is Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), old
Skin, Fructus Anisi Stellati, Fructus Foeniculi, Herba thymi vulgariss, onion, Rhizoma Zingiberis Recenss, Semen Myristicae, the mixing of Stigma Croci boil liquid, and the Misgurni anguillicaudati after immersion is taken
Go out, dry standby；
6）Wrapping：Misgurni anguillicaudati after seasoning is processed is put in wrapping liquid and stirs, and makes the uniform wrapping in Misgurni anguillicaudati surface；
7）Baking：By the Misgurni anguillicaudati after wrapping, in being put into 80-95 DEG C of baking oven, after drying 1-2 minutes, after taking-up is stirred, place into
In 80-95 DEG C of baking oven, 1-2 minutes are dried；
8）Expanding treatment：Misgurni anguillicaudati after drying and processing is carried out into microwave bulking and processes 2-3 minutes, dried in the air to 20-25 DEG C；
9）Vacuum packaging：By Misgurni anguillicaudati pack, the vacuum packaging of expanding treatment, the 30min that sterilizes is put in autoclave, room temperature after taking-up
Preserve, obtain instant crisp fried Misgurni anguillicaudati；
Wherein, step 2）Described eliminating sargassum smell liquid be by the Radix Angelicae Dahuricae of 3-5 weight portions, the Folium Perillae of 1-5 weight portions, 3-5 weight portions life
Rhizoma Zingiberis Recens, the Herba Lysimachiae foenum-graeci of 1-5 weight portions, the Herba Pelargonii Graveolentiss of 8-12 weight portions, the starlike Fructus Foeniculi of 5-9 weight portions are added to 50-80 weight portions
6-12 hours are soaked in 80 DEG C of constant-temperature hot waters, soak is filtered, and filtrate is eliminating sargassum smell liquid；
Step 5）Described mixing boils the compound method of liquid：Take each 200g of Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae, Fructus Anisi Stellati, Fructus Foeniculi,
The each 200g of Herba thymi vulgariss, onion, each 500g of Rhizoma Zingiberis Recenss, Semen Myristicae, each 200g of Stigma Croci, clean and mix after grinding, and add water 20kg infusions
50-70min, filters, and in filtrate plus white sugar 200g, yellow wine 300g, stirring obtains final product mixing and boil liquid.
2. a kind of manufacture method of instant Misgurni anguillicaudati according to claim 1, it is characterised in that step 6）Described wrapping liquid
Mixed together by water, water caltrop starch, egg, salt, the weight ratio of each composition is water：Water caltrop starch：Egg：Salt=10:4:
2：1.
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| CN104856098A (en) * | 2015-04-24 | 2015-08-26 | 王永帮 | Ready-to-eat flavored loach and preparation method thereof |
| CN105285763A (en) * | 2015-11-26 | 2016-02-03 | 天津科技大学 | Manufacturing method of canned loach with black bean sauce having soft fishbone |
| CN106036562A (en) * | 2016-06-03 | 2016-10-26 | 桐城市国珍食品厂 | Processing technology of dried loach |
| CN107373451A (en) * | 2017-07-26 | 2017-11-24 | 明光市永言水产食品有限公司 | The preparation method of La Wei Channel-catfish fishes bubble |
| CN107373458A (en) * | 2017-08-22 | 2017-11-24 | 安顺云首创科技开发有限公司 | A kind of fragrant spicy loach making method of dried |
| CN107581529A (en) * | 2017-08-22 | 2018-01-16 | 安顺云首创科技开发有限公司 | A kind of sweet tea saline taste loach making method of dried |
| CN107495078A (en) * | 2017-08-22 | 2017-12-22 | 安顺云首创科技开发有限公司 | A kind of pickled pepper flavor loach making method of dried |
| CN109156756A (en) * | 2018-10-11 | 2019-01-08 | 冯术奇 | A kind of preparation method that lime loach is dry |
| CN109601879A (en) * | 2018-12-07 | 2019-04-12 | 湖北工业大学 | A kind of processing method of pickled chili pigskin |
| CN111466535A (en) * | 2019-11-26 | 2020-07-31 | 天津科技大学 | Processing method of spicy instant loaches |
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| CN1217162A (en) * | 1998-11-17 | 1999-05-26 | 李章植 | Processing method for flexible packaged loach food |
| CN101983586A (en) * | 2010-10-22 | 2011-03-09 | 淮海工学院 | Immediately-edible loach foodstuff and preparation method thereof |
| CN103181585A (en) * | 2013-03-30 | 2013-07-03 | 天津科技大学 | Spicy instant loach food and method for processing same |
| CN103445224A (en) * | 2013-08-27 | 2013-12-18 | 巢湖市光明农业开发有限责任公司 | Preparation method for instant leisure mud fish |
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| CN1217162A (en) * | 1998-11-17 | 1999-05-26 | 李章植 | Processing method for flexible packaged loach food |
| CN101983586A (en) * | 2010-10-22 | 2011-03-09 | 淮海工学院 | Immediately-edible loach foodstuff and preparation method thereof |
| CN103181585A (en) * | 2013-03-30 | 2013-07-03 | 天津科技大学 | Spicy instant loach food and method for processing same |
| CN103445224A (en) * | 2013-08-27 | 2013-12-18 | 巢湖市光明农业开发有限责任公司 | Preparation method for instant leisure mud fish |
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