CN104286958A - Preparation method of fish product - Google Patents
Preparation method of fish product Download PDFInfo
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- CN104286958A CN104286958A CN201410466325.9A CN201410466325A CN104286958A CN 104286958 A CN104286958 A CN 104286958A CN 201410466325 A CN201410466325 A CN 201410466325A CN 104286958 A CN104286958 A CN 104286958A
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
The invention provides a preparation method of a fish product. The method comprises the following steps: (a) soaking fish meat into water for 10-14 hours; (b) cleaning the soaked fish meat, drying in air and frying for 7-15 minutes at the temperature of 180-210 DEG C; (c) marinating the fried fish meat for 15-20 minutes at the temperature of 90-100 DEG C; and (d) drying the marinated fish meat, putting the dried fish meat into tasty soup and preserving to obtain the fish product. According to the method, the fish meat is firstly soaked for more than 10 hours, and the soaked fish meat is then fried, marinated, dried and preserved at low temperature, so that the water content of the fish meat is increased by soaking, and the obtained fish meat not only is crisp and soft in mouth feel, but also is chewy after being fried, marinated and low-temperature preserved at low temperature in a matched way. Furthermore, after the fish meat is soaked for a long time, the oil layer is evenly distributed on the surface of the fish meat in the frying process, so that the greasy feel of the fish product can be alleviated.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of preparation method of fish product.
Background technology
As a kind of Modern Leisure food, fish product, such as dried fish, crisp fish etc. have advantage tasty, easy to carry, not only ensure that nutrition but also have met the requirement of the consumer group of different levels, very popular.
Prior art discloses the preparation method of multiple fish product, publication number is the processing method that the Chinese patent literature of CN10347876 discloses a kind of fried crisp fish, first fish to be scaled the cheek, then the fillet of 1 ~ 1.5 cm thick are cut into, the oil putting into 80 ~ 100 DEG C after draining away the water explodes to golden yellow, pulls out and drains and cool, and then the oil putting into 160 ~ 180 DEG C to carry out secondary fried, deep-fat frying time is 20 ~ 50 seconds, then soaks in thick gravy and obtains fried crisp fish in 2 ~ 5 seconds.The method that the method adopts secondary fried, the crisp fish obtained does not chew strength, soft not, and comparatively greasy.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of preparation method of fish product, the fish product mouthfeel that method provided by the invention prepares is soft chews strength, and non-greasy.
The invention provides a kind of preparation method of fish product, comprise the following steps:
A) flesh of fish is soaked 10h ~ 14h in water;
B) by the flesh of fish cleaning after soaking, air-dry after carry out fried, described fried oil temperature is 180 ~ 210 DEG C, and the fried time is 7 ~ 15 minutes;
C) flesh of fish after fried is carried out stew in soy sauce, the temperature of described stew in soy sauce is 90 ~ 100 DEG C, and the time of stew in soy sauce is 15 ~ 20 minutes;
D) flesh of fish after stew in soy sauce is dried be placed in tasty soup and carry out tasty process, obtain fish product.
It, using fish as raw material, is first soaked 10h ~ 14h by the present invention in water.In the present invention, the temperature of described immersion is preferably room temperature.At room temperature the flesh of fish is soaked, the moisture of the flesh of fish can be increased, thus be convenient to subsequent treatment.During immersion, the mass ratio of the flesh of fish and water is preferably 1: 1.5 ~ 2.5, is more preferably 1: 2.15.In the present invention, the described flesh of fish is preferably little anchovies, and described little anchovies is the small fish that length is 5cm ~ 15cm, without the need to carrying out scaling the process such as the cheek, can directly use.As preferably, first the present invention uses vibratory sieve to screen little anchovies, removes minute impurities.
Cleaned by the flesh of fish after immersion, water cleaning is preferably changed in described cleaning, will oppress air-dry after cleaning, air-dry surperficial without moisture to the flesh of fish.After air-dry, carry out fried to it, described fried oil temperature is preferably 180 ~ 210 DEG C, is more preferably 185 ~ 205 DEG C, and the fried time is preferably 7 ~ 15 minutes, is more preferably 7.5 ~ 11 minutes.
After fried, the flesh of fish after fried is carried out stew in soy sauce, the temperature of described stew in soy sauce is preferably 90 ~ 100 DEG C, and the time of stew in soy sauce is preferably 15 ~ 20 minutes, is more preferably 18 ~ 20 minutes.The thick gravy of use when carrying out stew in soy sauce preferably includes: the water of 100 mass parts; The white granulated sugar of 5 ~ 10 mass parts; The spice of 5 ~ 10 mass parts; The garlic powder of 2 ~ 5 mass parts; The powdered beef of 2 ~ 5 mass parts; The black sesame powder of 2 ~ 5 mass parts and the chilli powder of 2 ~ 5 mass parts; Described spice comprise mass ratio be 1: 1: 1: 1: 0.2 ~ 0.5 zanthoxylum powder, fennel powder, star aniseed powder, dried orange peel and chilli oil.In the present invention, described fried after the flesh of fish and the mass ratio of thick gravy be preferably 20 ~ 40: 80 ~ 120, be more preferably 25 ~ 35: 100.
After stew in soy sauce, dried by the flesh of fish obtained, the temperature of described oven dry is preferably 110 ~ 120 DEG C, dries to flesh of fish surface without obvious moisture.After oven dry, the flesh of fish obtained is placed in tasty soup and carries out tasty process, can fish product be obtained.When carrying out tasty process, the temperature of the described flesh of fish is more than 80 DEG C, is more preferably more than 90 DEG C; The temperature of described tasty soup is preferably 25 ~ 30 DEG C, and the time of described tasty process is preferably 50min ~ 60min.As preferably, described tasty soup comprises: the water of 100 mass parts; The white granulated sugar of 5 ~ 10 mass parts; The spice of 5 ~ 10 mass parts; The garlic powder of 2 ~ 5 mass parts; The powdered beef of 2 ~ 5 mass parts; The black sesame powder of 2 ~ 5 mass parts and the chilli powder of 2 ~ 5 mass parts; Described spice comprise mass ratio be 1: 1: 1: 1: 0.2 ~ 0.5 zanthoxylum powder, fennel powder, star aniseed powder, dried orange peel and chilli oil.In the present invention, the mass ratio of the flesh of fish after described oven dry and tasty soup is preferably 20 ~ 40: 60 ~ 80, is more preferably 25 ~ 35: 70.
Tasty be disposed after, the flesh of fish obtained is carried out weigh packaging, vacuum seal, sterilization, cooling and packaging, can fish product be obtained.In the present invention, the pumpdown time of described vacuum seal is preferably 15 ~ 20s, and sealing time is preferably 2 ~ 3s; The temperature of described sterilization is preferably 105 ~ 110 DEG C, and the time is preferably 45 ~ 50 minutes.
Compared with prior art, first the flesh of fish is soaked 10h ~ 14h by preparation method provided by the invention in water; Then cleaned, air-dry after carry out fried, described fried oil temperature is 180 ~ 210 DEG C, and the fried time is 7 ~ 15 minutes; Again the flesh of fish after fried is carried out stew in soy sauce, the temperature of described stew in soy sauce is 90 ~ 100 DEG C, and the time of stew in soy sauce is 15 ~ 20 minutes; Finally the flesh of fish after stew in soy sauce is dried to be placed in tasty soup and carry out tasty process, obtain fish product.First the flesh of fish is carried out the immersion reaching more than 10h by the present invention, then fried, stew in soy sauce, oven dry, low temperature are tasty, and immersion can increase flesh of fish moisture, coordinate follow-up fried, stew in soy sauce and the tasty process of low temperature, not only mouthfeel is soft to make the fish product that obtains, and richly chews strength.What is more important, first can make oil reservoir in frying course even in flesh of fish surface distributed through long-time immersion, reduce the greasy feeling of fish product.In addition, the fish product nutrient component damages that the present invention prepares is extremely low, and containing abundant trace element and vitamin, not only mouthfeel is better but also nutritious.Experimental result shows, the fish product mouthfeel that the present invention prepares is not only soft but also chew strength, and mouth feel score is significantly higher than current commercially available dried fish goods.
In order to improve mouthfeel and the local flavor of fish product prepared by the present invention, the present invention preferably the flesh of fish is carried out fried before carry out boiling, i.e. described step b) specifically comprise:
B1) by soak after the flesh of fish cleaning, air-dry after carry out boiling;
B2) by fried for dry for the flesh of fish after described boiling laggard row, described fried oil temperature is 180 ~ 210 DEG C, and the fried time is 7 ~ 15 minutes.
Flesh of fish cleaning after soaking, air-dry to be placed in digester without moisture to surface are carried out boiling, carries out fried after drying again, the fish product elasticity that this kind for the treatment of process makes to obtain, chewiness better, more chew strength.
In the present invention, described boiling is specially:
60 ~ 70 DEG C are once warming up to the speed control of 5 ~ 10 DEG C/min by room temperature, with speed control secondary temperature elevation to 90 ~ 110 DEG C of 5 ~ 10 DEG C/min after boiling 5min, boiling 5min.
As preferably, the heating rate that the heating rate that described second time heats up heated up higher than first time, preferred, the heating rate that the heating rate that described second time heats up heated up than first time is high 3 ~ 5 DEG C.
After boiling, drying is carried out to the flesh of fish obtained, be preferably dried to below flesh of fish moisture to 30%, be more preferably dried to below flesh of fish moisture to 25%.
According to method mentioned above, fried, stew in soy sauce is carried out to it after drying, oven dry, low temperature are tasty.
Experimental result shows, carry out elasticity and the chewiness that boiling can improve the fish product obtained before fried to the flesh of fish, the boiling carrying out gradient increased temperature then makes fish product more soft simultaneously.
Detailed description of the invention
Below in conjunction with embodiment, the preparation method to fish product provided by the invention is further described.
Embodiment 1
The little anchovies of screening about length 10cm, little anchovies is placed in clear water and soaks 10h by the ratio being 1: 2.15 in little anchovies and water quality ratio, changes water cleaning and in the oil of 195 DEG C, explodes 8min without after moisture through the air-dry extremely surface of blower fan; Then fried little anchovies is placed in the thick gravy stew in soy sauce 20min of 90 DEG C, described thick gravy comprises: the water of 100 mass parts; The white granulated sugar of 8 mass parts; The spice of 8 mass parts; The garlic powder of 4 mass parts; The powdered beef of 4 mass parts; The black sesame powder of 4 mass parts and the chilli powder of 4 mass parts; Described spice comprise mass ratio be 1: 1: 1: 1: 0.3 zanthoxylum powder, fennel powder, star aniseed powder, dried orange peel and chilli oil; Described fried after little anchovies and the mass ratio of thick gravy be 30: 100.
After stew in soy sauce, the little anchovies of stew in soy sauce dried at 90 DEG C to surface without moisture, then keep little anchovies temperature to be that 90 DEG C of tasty soup being placed in 25 DEG C soak 50min, described tasty soup comprises: the water of 100 mass parts; The white granulated sugar of 8 mass parts; The spice of 8 mass parts; The garlic powder of 4 mass parts; The powdered beef of 4 mass parts; The black sesame powder of 4 mass parts and the chilli powder of 4 mass parts; Described spice comprise mass ratio be 1: 1: 1: 1: 0.3 zanthoxylum powder, fennel powder, star aniseed powder, dried orange peel and chilli oil; Little anchovies after described oven dry and the mass ratio of tasty soup are 30: 70.
Tasty be disposed after, little anchovies is carried out weigh packaging, vacuum seal, 110 DEG C of sterilization 45min, cooling and packagings, can fish product be obtained.
Embodiment 2
The little anchovies of screening about length 15cm, little anchovies is placed in clear water and soaks 14h by the ratio being 1: 2.15 in little anchovies and water quality ratio, changes water cleaning and in the oil of 190 DEG C, explodes 10min without after moisture through the air-dry extremely surface of blower fan; Then fried little anchovies is placed in the thick gravy stew in soy sauce 18min of 100 DEG C, described thick gravy comprises: the water of 100 mass parts; The white granulated sugar of 8 mass parts; The spice of 8 mass parts; The garlic powder of 4 mass parts; The powdered beef of 4 mass parts; The black sesame powder of 4 mass parts and the chilli powder of 4 mass parts; Described spice comprise mass ratio be 1: 1: 1: 1: 0.3 zanthoxylum powder, fennel powder, star aniseed powder, dried orange peel and chilli oil; Described fried after little anchovies and the mass ratio of thick gravy be 30: 95.
After stew in soy sauce, the little anchovies of stew in soy sauce dried at 100 DEG C to surface without moisture, then keep little anchovies temperature to be that 90 DEG C of tasty soup being placed in 30 DEG C soak 50min, described tasty soup comprises: the water of 100 mass parts; The white granulated sugar of 8 mass parts; The spice of 8 mass parts; The garlic powder of 4 mass parts; The powdered beef of 4 mass parts; The black sesame powder of 4 mass parts and the chilli powder of 4 mass parts; Described spice comprise mass ratio be 1: 1: 1: 1: 0.5 zanthoxylum powder, fennel powder, star aniseed powder, dried orange peel and chilli oil; Little anchovies after described oven dry and the mass ratio of tasty soup are 30: 75.
Tasty be disposed after, little anchovies is carried out weigh packaging, vacuum seal, 110 DEG C of sterilization 45min, cooling and packagings, can fish product be obtained.
Embodiment 3
The little anchovies of screening about length 10cm, little anchovies is placed in clear water and soaks 10h by the ratio being 1: 2.15 in little anchovies and water quality ratio, change water cleaning through blower fan air-dry to surface without after moisture at 100 DEG C boiling 15min, then the small fish after boiling is dried to after moisture 30% and explodes 8min in the oil of 195 DEG C; Then fried little anchovies is placed in the thick gravy stew in soy sauce 20min of 90 DEG C, described thick gravy comprises: the water of 100 mass parts; The white granulated sugar of 8 mass parts; The spice of 8 mass parts; The garlic powder of 4 mass parts; The powdered beef of 4 mass parts; The black sesame powder of 4 mass parts and the chilli powder of 4 mass parts; Described spice comprise mass ratio be 1: 1: 1: 1: 0.3 zanthoxylum powder, fennel powder, star aniseed powder, dried orange peel and chilli oil; Described fried after little anchovies and the mass ratio of thick gravy be 30: 100.
After stew in soy sauce, the little anchovies of stew in soy sauce dried at 90 DEG C to surface without moisture, then keep little anchovies temperature to be that 90 DEG C of tasty soup being placed in 25 DEG C soak 50min, described tasty soup comprises: the water of 100 mass parts; The white granulated sugar of 8 mass parts; The spice of 8 mass parts; The garlic powder of 4 mass parts; The powdered beef of 4 mass parts; The black sesame powder of 4 mass parts and the chilli powder of 4 mass parts; Described spice comprise mass ratio be 1: 1: 1: 1: 0.3 zanthoxylum powder, fennel powder, star aniseed powder, dried orange peel and chilli oil; Little anchovies after described oven dry and the mass ratio of tasty soup are 30: 70.
Tasty be disposed after, little anchovies is carried out weigh packaging, vacuum seal, 110 DEG C of sterilization 45min, cooling and packagings, can fish product be obtained.
Embodiment 4
The little anchovies of screening about length 10cm, little anchovies is placed in clear water and soaks 10h by the ratio being 1: 2.15 in little anchovies and water quality ratio, and change water and clean through blower fan air-dry extremely surperficial without the laggard row boiling of moisture, detailed process is as follows:
60 DEG C are once warming up to the speed control of 5 DEG C/min by room temperature, with the speed control secondary temperature elevation to 100 DEG C of 10 DEG C/min after boiling 5min, boiling 5min;
Then in the oil of 195 DEG C, 8min is exploded after the small fish after boiling being dried to moisture 25%; Then fried little anchovies is placed in the thick gravy stew in soy sauce 20min of 90 DEG C, described thick gravy comprises: the water of 100 mass parts; The white granulated sugar of 8 mass parts; The spice of 8 mass parts; The garlic powder of 4 mass parts; The powdered beef of 4 mass parts; The black sesame powder of 4 mass parts and the chilli powder of 4 mass parts; Described spice comprise mass ratio be 1: 1: 1: 1: 0.3 zanthoxylum powder, fennel powder, star aniseed powder, dried orange peel and chilli oil; Described fried after little anchovies and the mass ratio of thick gravy be 30: 100.
After stew in soy sauce, the little anchovies of stew in soy sauce dried at 90 DEG C to surface without moisture, then keep little anchovies temperature to be that 90 DEG C of tasty soup being placed in 25 DEG C soak 50min, described tasty soup comprises: the water of 100 mass parts; The white granulated sugar of 8 mass parts; The spice of 8 mass parts; The garlic powder of 4 mass parts; The powdered beef of 4 mass parts; The black sesame powder of 4 mass parts and the chilli powder of 4 mass parts; Described spice comprise mass ratio be 1: 1: 1: 1: 0.3 zanthoxylum powder, fennel powder, star aniseed powder, dried orange peel and chilli oil; Little anchovies after described oven dry and the mass ratio of tasty soup are 30: 70.
Tasty be disposed after, little anchovies is carried out weigh packaging, vacuum seal, 110 DEG C of sterilization 45min, cooling and packagings, can fish product be obtained.
Embodiment 5
The little anchovies of screening about length 10cm, little anchovies is placed in clear water and soaks 10h by the ratio being 1: 2.15 in little anchovies and water quality ratio, and change water and clean through blower fan air-dry extremely surperficial without the laggard row boiling of moisture, detailed process is as follows:
60 DEG C are once warming up to the speed control of 8 DEG C/min by room temperature, with the speed control secondary temperature elevation to 100 DEG C of 8 DEG C/min after boiling 5min, boiling 5min;
Then in the oil of 195 DEG C, 8min is exploded after the small fish after boiling being dried to moisture 25%; Then fried little anchovies is placed in the thick gravy stew in soy sauce 20min of 90 DEG C, described thick gravy comprises: the water of 100 mass parts; The white granulated sugar of 8 mass parts; The spice of 8 mass parts; The garlic powder of 4 mass parts; The powdered beef of 4 mass parts; The black sesame powder of 4 mass parts and the chilli powder of 4 mass parts; Described spice comprise mass ratio be 1: 1: 1: 1: 0.3 zanthoxylum powder, fennel powder, star aniseed powder, dried orange peel and chilli oil; Described fried after little anchovies and the mass ratio of thick gravy be 30: 100.
After stew in soy sauce, the little anchovies of stew in soy sauce dried at 90 DEG C to surface without moisture, then keep little anchovies temperature to be that 90 DEG C of tasty soup being placed in 25 DEG C soak 50min, described tasty soup comprises: the water of 100 mass parts; The white granulated sugar of 8 mass parts; The spice of 8 mass parts; The garlic powder of 4 mass parts; The powdered beef of 4 mass parts; The black sesame powder of 4 mass parts and the chilli powder of 4 mass parts; Described spice comprise mass ratio be 1: 1: 1: 1: 0.3 zanthoxylum powder, fennel powder, star aniseed powder, dried orange peel and chilli oil; Little anchovies after described oven dry and the mass ratio of tasty soup are 30: 70.
Tasty be disposed after, little anchovies is carried out weigh packaging, vacuum seal, 110 DEG C of sterilization 45min, cooling and packagings, can fish product be obtained.
Comparative example 1
The little anchovies of screening about length 10cm, cleans up and in the oil of 195 DEG C, explodes 8min without after moisture through the air-dry extremely surface of blower fan; Then fried little anchovies is placed in the thick gravy stew in soy sauce 20min of 90 DEG C, described thick gravy comprises: the water of 100 mass parts; The white granulated sugar of 8 mass parts; The spice of 8 mass parts; The garlic powder of 4 mass parts; The powdered beef of 4 mass parts; The black sesame powder of 4 mass parts and the chilli powder of 4 mass parts; Described spice comprise mass ratio be 1: 1: 1: 1: 0.3 zanthoxylum powder, fennel powder, star aniseed powder, dried orange peel and chilli oil; Described fried after little anchovies and the mass ratio of thick gravy be 30: 100.
After stew in soy sauce, the little anchovies of stew in soy sauce dried at 90 DEG C to surface without moisture, then keep little anchovies temperature to be that 90 DEG C of tasty soup being placed in 25 DEG C soak 50min, described tasty soup comprises: the water of 100 mass parts; The white granulated sugar of 8 mass parts; The spice of 8 mass parts; The garlic powder of 4 mass parts; The powdered beef of 4 mass parts; The black sesame powder of 4 mass parts and the chilli powder of 4 mass parts; Described spice comprise mass ratio be 1: 1: 1: 1: 0.3 zanthoxylum powder, fennel powder, star aniseed powder, dried orange peel and chilli oil; Little anchovies after described oven dry and the mass ratio of tasty soup are 30: 70.
Tasty be disposed after, little anchovies is carried out weigh packaging, vacuum seal, 110 DEG C of sterilization 45min, cooling and packagings, can fish product be obtained.
Comparative example 2
The little anchovies of screening about 10cm, cleaning up the oil putting into 80 after draining away the water explodes to golden yellow, pull out and drain and cool, and then the oil putting into 160 to carry out secondary fried, deep-fat frying time is 30 seconds, then soak in thick gravy and obtain fried crisp fish in 2 ~ 5 seconds, described thick gravy comprises: the water of 100 mass parts; The white granulated sugar of 8 mass parts; The spice of 8 mass parts; The garlic powder of 4 mass parts; The powdered beef of 4 mass parts; The black sesame powder of 4 mass parts and the chilli powder of 4 mass parts; Described spice comprise mass ratio be 1: 1: 1: 1: 0.3 zanthoxylum powder, fennel powder, star aniseed powder, dried orange peel and chilli oil; Described fried after little anchovies and the mass ratio of thick gravy be 30: 100.
Embodiment 6
Select 100 people that the fish product that embodiment 1 ~ 5 and comparative example 1 and 2 prepare is carried out to soft, elasticity, chewiness, chews strength and greasy evaluation, standards of grading are see table 1, result see table 2, the sensory evaluation standard of the fish product that table 1 provides for the embodiment of the present invention and comparative example; The Analyses Methods for Sensory Evaluation Results of the fish product that table 2 provides for the embodiment of the present invention and comparative example.
The sensory evaluation standard of the fish product that table 1 embodiment of the present invention and comparative example provide
The Analyses Methods for Sensory Evaluation Results of the fish product that table 2 embodiment of the present invention and comparative example provide
| ? | Soft property | Elasticity | Chewiness | Chew strength | Greasy | Total score |
| Embodiment 1 | 2.5 | 3.5 | 3.7 | 3.8 | 4.8 | 3.9 |
| Embodiment 2 | 2.8 | 3.8 | 3.9 | 4.1 | 4.7 | 4.2 |
| Embodiment 3 | 3.8 | 4.2 | 4.2 | 4.5 | 4.8 | 4.5 |
| Embodiment 4 | 4.3 | 4.8 | 4.7 | 4.9 | 4.7 | 4.7 |
| Embodiment 5 | 4.2 | 4.6 | 4.5 | 4.7 | 4.8 | 4.8 |
| Comparative example 1 | 1.5 | 2.5 | 2.7 | 2.8 | 4.2 | 3.6 |
| Comparative example 2 | 1.5 | 2.6 | 2.0 | 2.5 | 2.4 | 3.0 |
As shown in Table 2, the fish product that method provided by the invention prepares soft property, elasticity, chewiness, chew strength and greasy and total score evaluation on all higher, namely method provided by the invention prepared that mouthfeel is soft, elasticity better, be rich in chewiness and chew strength, and the fish product of non-greasy.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a preparation method for fish product, comprises the following steps:
A) flesh of fish is soaked 10h ~ 14h in water;
B) by the flesh of fish cleaning after soaking, air-dry after carry out fried, described fried oil temperature is 180 ~ 210 DEG C, and the fried time is 7 ~ 15 minutes;
C) flesh of fish after fried is carried out stew in soy sauce, the temperature of described stew in soy sauce is 90 ~ 100 DEG C, and the time of stew in soy sauce is 15 ~ 20 minutes;
D) flesh of fish after stew in soy sauce is dried be placed in tasty soup and carry out tasty process, obtain fish product.
2. preparation method according to claim 1, is characterized in that, described step a) in, the flesh of fish and the mass ratio of water are 1: 1.5 ~ 2.5.
3. preparation method according to claim 1, is characterized in that, described steps d) in, the temperature of described oven dry is 110 ~ 120 DEG C.
4. preparation method according to claim 1, is characterized in that, described steps d) in, when carrying out tasty process, the temperature of the described flesh of fish is more than 80 DEG C, and the temperature of described tasty soup is 25 ~ 30 DEG C, and the time of described tasty process is 50min ~ 60min.
5. preparation method according to claim 1, is characterized in that, described step c) in, the thick gravy that described stew in soy sauce uses comprises: the water of 100 mass parts; The white granulated sugar of 5 ~ 10 mass parts; The spice of 5 ~ 10 mass parts; The garlic powder of 2 ~ 5 mass parts; The powdered beef of 2 ~ 5 mass parts; The black sesame powder of 2 ~ 5 mass parts and the chilli powder of 2 ~ 5 mass parts;
Described spice comprise mass ratio be 1: 1: 1: 1: 0.2 ~ 0.5 zanthoxylum powder, fennel powder, star aniseed powder, dried orange peel and chilli oil.
6. preparation method according to claim 1, is characterized in that, described steps d) in, described tasty soup comprises: the water of 100 mass parts; The white granulated sugar of 5 ~ 10 mass parts; The spice of 5 ~ 10 mass parts; The garlic powder of 2 ~ 5 mass parts; The powdered beef of 2 ~ 5 mass parts; The black sesame powder of 2 ~ 5 mass parts and the chilli powder of 2 ~ 5 mass parts;
Described spice comprise mass ratio be 1: 1: 1: 1: 0.2 ~ 0.5 zanthoxylum powder, fennel powder, star aniseed powder, dried orange peel and chilli oil.
7. the preparation method according to claim 1 ~ 6 any one, is characterized in that, the described flesh of fish is little anchovies.
8. preparation method according to claim 1, is characterized in that, described step b) specifically comprise:
B1) by soak after the flesh of fish cleaning, air-dry after carry out boiling;
B2) by fried for dry for the flesh of fish after described boiling laggard row, described fried oil temperature is 180 ~ 210 DEG C, and the fried time is 7 ~ 15 minutes.
9. preparation method according to claim 8, is characterized in that, described step b1) in, described boiling is specially:
60 ~ 70 DEG C are once warming up to the speed control of 5 ~ 10 DEG C/min by room temperature, with speed control secondary temperature elevation to 90 ~ 110 DEG C of 5 ~ 10 DEG C/min after boiling 5min, boiling 5min.
10. preparation method according to claim 9, is characterized in that, the heating rate that the heating rate that described second time heats up heated up higher than first time.
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| CN201410466325.9A CN104286958A (en) | 2014-09-15 | 2014-09-15 | Preparation method of fish product |
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| CN201410466325.9A CN104286958A (en) | 2014-09-15 | 2014-09-15 | Preparation method of fish product |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106031416A (en) * | 2015-03-13 | 2016-10-19 | 上海市食品研究所 | A pickling liquid for a fish product for leisure and a preparing method for the fish product for leisure |
| CN110710654A (en) * | 2019-11-19 | 2020-01-21 | 湖南创奇食品有限公司 | Preparation method of sauce-flavor and braised fish roe product |
| CN111011807A (en) * | 2019-12-25 | 2020-04-17 | 益阳味芝元食品有限公司 | Formula and using method of marinade for instant fish steak and fish tail products |
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| CN110710654A (en) * | 2019-11-19 | 2020-01-21 | 湖南创奇食品有限公司 | Preparation method of sauce-flavor and braised fish roe product |
| CN111011807A (en) * | 2019-12-25 | 2020-04-17 | 益阳味芝元食品有限公司 | Formula and using method of marinade for instant fish steak and fish tail products |
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