CN104305140A - Production method for puffer fish liver sauce - Google Patents
Production method for puffer fish liver sauce Download PDFInfo
- Publication number
- CN104305140A CN104305140A CN201410484874.9A CN201410484874A CN104305140A CN 104305140 A CN104305140 A CN 104305140A CN 201410484874 A CN201410484874 A CN 201410484874A CN 104305140 A CN104305140 A CN 104305140A
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- China
- Prior art keywords
- fish liver
- fish
- sheet
- sauce
- liver sheet
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Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
Abstract
The present invention discloses a production method for a puffer fish liver sauce. The production method comprises the following steps: slaughtering puffer fishes, cleaning the fishes with water, taking out fish livers and cutting the livers into slices with a thickness of 0.5-0.8 cm; rinsing and cleaning the liver slices, soaking the liver slices in saline to remove fishy smell, flavoring the liver slices with a flavoring sauce after frying the liver slices in oil, and bottling, sterilizing and storing the fish liver sauce. The puffer fish liver sauce produced according to the method provided by the present invention has advantages of delicious taste and high nutritional value.
Description
Technical field
The present invention relates to a kind of preparation method of dish, particularly relate to a kind of production method of globe fish fish liver pat.
Background technology
Globe fish is the Species of Rare Fish from Qingdao of China In Middle And Lower Reaches of Changjiang River, has the edible cultural and historical of thousands of years in China south of the River, because its meat is fine and smooth, delicious flavour, nutritious, through the ages by people are had a preference for eating; The fish-skin of that band corn, colloid is dense, and the sticky mouth of food, sense of taste aesthetic feeling outclass shark's fin, sea cucumber.
General wild globe fish contains severe toxicity, there is people poisoning even dead because eating its toxic moiety by mistake over the years, so globe fish is not spread to everyday home, then along with the development of science and technology and the raising of cultural technique, globe fish is poisonous becomes history, but due to globe fish slaughter and cooking step loaded down with trivial details, ordinary person cannot process so that ordinary people cannot taste that it is delicious.
Summary of the invention
The production method of globe fish fish liver pat the object of the present invention is to provide a kind of instant, delicious flavour, being of high nutritive value.
For achieving the above object, the present invention proposes following technical scheme: a kind of production method of globe fish fish liver pat, comprises the following steps:
A production method for globe fish fish liver pat, comprises the following steps:
A. slaughter: choose the nontoxic level globe fish of live body and slaughter, after taking out fish liver, excise corner, change cutter become 0.5 ~ 0.8cm after fish liver sheet;
B. rinsing: the fish liver sheet in step a is positioned in the water of flowing and carries out rinsing and remove blood stains, and pull out and drain;
C. raw meat is removed: the fish liver sheet drained in step b is put into container, add cooking wine and soak 1h, interval 30min stirring once, wherein cooking wine and fish liver sheet ratio are 1:1, add the clear water doubling fish liver sheet again after taking out fish liver sheet and carry out rinsing twice, pull fish liver sheet out and drain;
D. de-oiling: pour 5 ~ 15g vegetable oil in pot into, get 55 ~ 65g step c remove raw meat after fish liver sheet pour in pot, under the oil temperature of 150 ~ 170 DEG C, decoct 3 ~ 4min, pull out and drain, the fish liver sheet after de-oiling accounts for 20 ~ 25% of weight before de-oiling;
E. seasoning: the fish liver sheet after steps d de-oiling is poured in container, and add tartar sauce and mix thoroughly;
F. bottle: fish liver sheet step e seasoning completed loads in Packaging Bottle, control bottling temperature and be not less than 80 DEG C;
G. sterilization is preserved: the Packaging Bottle in step f is put into retort, back pressure type sterilization 70min under 0.15MPa, takes out and preserve with normal temperature after being cooled to normal temperature.
In the rapid e of described pacing, tartar sauce is soya sauce 20g, barbeque sauce 20g, and sauce 10g and compound oil 10g waited by post.
In described step g, concrete sterilization mode is: Packaging Bottle is put into retort first time sterilization 15min, now temperature rises to 121 DEG C by normal temperature, carry out second time sterilization 45min again, now keep temperature 121 DEG C, finally carry out third time sterilization 10min, now temperature is down to normal temperature by 121 DEG C.
Compared with prior art, the production method technique advantages of simple of globe fish fish liver pat that the present invention discloses, operation possibility is strong, easily realizes suitability for industrialized production, and the product produced, direct-edible, and delicious flavour, is of high nutritive value.
Below in conjunction with specific embodiment, clear, complete description is carried out to the technical program.
detailed description of the invention
The manufacturing process of whole fish liver pat is divided into slaughters, and rinsing, removes raw meat, de-oiling, seasoning, bottling, and sterilization is preserved.Be described in detail with specific embodiment below:
Embodiment one
A. slaughter: choose the nontoxic level globe fish of live body and slaughter, after taking out fish liver, excise corner, change cutter become 0.5cm after fish liver sheet;
B. rinsing: the fish liver sheet in step a is positioned in the water of flowing and carries out rinsing and remove blood stains, and pull out and drain;
C. raw meat is removed: the fish liver sheet drained in step b is put into container, add cooking wine and soak 1h, interval 30min stirring once, wherein cooking wine and fish liver sheet ratio are 1:1, add the clear water doubling fish liver sheet again after taking out fish liver sheet and carry out rinsing twice, pull fish liver sheet out and drain;
D. de-oiling: pour 5g vegetable oil in pot into, get 55g step c remove raw meat after fish liver sheet pour in pot, under the oil temperature of 150 DEG C, decoct 3min, pull out and drain, the fish liver sheet after de-oiling accounts for 20% of weight before de-oiling;
E. seasoning: the fish liver sheet after steps d de-oiling is poured in container, and adds soya sauce 20g, barbeque sauce 20g, post is waited sauce 10g and compound oil 10g and is mixed thoroughly;
F. bottle: fish liver sheet step e seasoning completed loads in Packaging Bottle, control bottling temperature and be not less than 80 DEG C;
G. sterilization is preserved: the Packaging Bottle in step e is put into retort, control air pressure is 0.15MPa, concrete sterilization mode is: first time sterilization 15min, now temperature rises to 121 DEG C by normal temperature, carry out second time sterilization 45min again, now keep temperature 121 DEG C, finally carry out third time sterilization 10min, now temperature is down to normal temperature by 121 DEG C.
Embodiment two
A. slaughter: choose the nontoxic level globe fish of live body and slaughter, after taking out fish liver, excise corner, change cutter become 0.6cm after fish liver sheet;
B. rinsing: the fish liver sheet in step a is positioned in the water of flowing and carries out rinsing and remove blood stains, and pull out and drain;
C. raw meat is removed: the fish liver sheet drained in step b is put into container, add cooking wine and soak 1h, interval 30min stirring once, wherein cooking wine and fish liver sheet ratio are 1:1, add the clear water doubling fish liver sheet again after taking out fish liver sheet and carry out rinsing twice, pull fish liver sheet out and drain;
D. de-oiling: pour 10g vegetable oil in pot into, get 60g step c remove raw meat after fish liver sheet pour in pot, under the oil temperature of 160 DEG C, decoct 3 ~ 4min, pull out and drain, the fish liver sheet after de-oiling accounts for 22.5% of weight before de-oiling;
E. seasoning: the fish liver sheet after steps d de-oiling is poured in container, and adds soya sauce 20g, barbeque sauce 20g, post is waited sauce 10g and compound oil 10g and is mixed thoroughly;
F. bottle: fish liver sheet step e seasoning completed loads in Packaging Bottle, control bottling temperature and be not less than 80 DEG C;
G. sterilization is preserved: the Packaging Bottle in step e is put into retort, control air pressure is 0.15MPa, concrete sterilization mode is: first time sterilization 15min, now temperature rises to 121 DEG C by normal temperature, carry out second time sterilization 45min again, now keep temperature 121 DEG C, finally carry out third time sterilization 10min, now temperature is down to normal temperature by 121 DEG C.
Embodiment three
A. slaughter: choose the nontoxic level globe fish of live body and slaughter, after taking out fish liver, excise corner, change cutter become 0.8cm after fish liver sheet;
B. rinsing: the fish liver sheet in step a is positioned in the water of flowing and carries out rinsing and remove blood stains, and pull out and drain;
C. raw meat is removed: the fish liver sheet drained in step b is put into container, add cooking wine and soak 1h, interval 30min stirring once, wherein cooking wine and fish liver sheet ratio are 1:1, add the clear water doubling fish liver sheet again after taking out fish liver sheet and carry out rinsing twice, pull fish liver sheet out and drain;
D. de-oiling: pour 15g vegetable oil in pot into, get 65g step c remove raw meat after fish liver sheet pour in pot, under the oil temperature of 170 DEG C, decoct 4min, pull out and drain, the fish liver sheet after de-oiling accounts for 25% of weight before de-oiling;
E. seasoning: the fish liver sheet after steps d de-oiling is poured in container, and adds soya sauce 20g, barbeque sauce 20g, post is waited sauce 10g and compound oil 10g and is mixed thoroughly;
F. bottle: fish liver sheet step e seasoning completed loads in Packaging Bottle, control bottling temperature and be not less than 80 DEG C;
G. sterilization is preserved: the Packaging Bottle in step e is put into retort, control air pressure is 0.15MPa, concrete sterilization mode is: first time sterilization 15min, now temperature rises to 121 DEG C by normal temperature, carry out second time sterilization 45min again, now keep temperature 121 DEG C, finally carry out third time sterilization 10min, now temperature is down to normal temperature by 121 DEG C.
Table 1 is referred to by the nutritional labeling of the fish liver pat obtained by above-described embodiment:
Table 1: nutrient component meter of the present invention
| Project | Every 100 grams | Nutrition reference value (%) |
| Energy | 1058KJ | 13% |
| Protein | 33.8g | 56% |
| Fat | 10.5g | 18% |
| Carbohydrate | 5.6g | 2% |
| Sodium | 422mg | 21% |
Technology contents of the present invention and technical characteristic have disclosed as above; but those of ordinary skill in the art still may do all replacement and the modification that do not deviate from spirit of the present invention based on teaching of the present invention and announcement; therefore; scope should be not limited to the content that embodiment discloses; and various do not deviate from replacement of the present invention and modification should be comprised, and contained by present patent application claim.
Claims (3)
1. a production method for globe fish fish liver pat, is characterized in that comprising the following steps:
A. slaughter: choose the nontoxic level globe fish of live body and slaughter, after taking out fish liver, excise corner, change cutter become 0.5 ~ 0.8cm after fish liver sheet;
B. rinsing: the fish liver sheet in step a is positioned in the water of flowing and carries out rinsing and remove blood stains, and pull out and drain;
C. raw meat is removed: the fish liver sheet drained in step b is put into container, add cooking wine and soak 1h, interval 30min stirring once, wherein cooking wine and fish liver sheet ratio are 1:1, add the clear water doubling fish liver sheet again after taking out fish liver sheet and carry out rinsing twice, pull fish liver sheet out and drain;
D. de-oiling: pour 5 ~ 15g vegetable oil in pot into, get 55 ~ 65g step c remove raw meat after fish liver sheet pour in pot, under the oil temperature of 150 ~ 170 DEG C, decoct 3 ~ 4min, pull out and drain, the fish liver sheet after de-oiling accounts for 20 ~ 25% of weight before de-oiling;
E. seasoning: the fish liver sheet after steps d de-oiling is poured in container, and add tartar sauce and mix thoroughly;
F. bottle: fish liver sheet step e seasoning completed loads in Packaging Bottle, control bottling temperature and be not less than 80 DEG C;
G. sterilization is preserved: the Packaging Bottle in step f is put into retort, back pressure type sterilization 70min under 0.15MPa, takes out and preserve with normal temperature after being cooled to normal temperature.
2. the production method of a kind of globe fish fish liver pat according to claim 1, is characterized in that: in the rapid e of described pacing, tartar sauce is soya sauce 20g, barbeque sauce 20g, and sauce 10g and compound oil 10g waited by post.
3. the production method of a kind of globe fish fish liver pat according to claim 1, it is characterized in that: in described step g, concrete sterilization mode is: Packaging Bottle is put into retort first time sterilization 15min, now temperature rises to 121 DEG C by normal temperature, carry out second time sterilization 45min again, now keep temperature 121 DEG C, finally carry out third time sterilization 10min, now temperature is down to normal temperature by 121 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410484874.9A CN104305140A (en) | 2014-09-22 | 2014-09-22 | Production method for puffer fish liver sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410484874.9A CN104305140A (en) | 2014-09-22 | 2014-09-22 | Production method for puffer fish liver sauce |
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| Publication Number | Publication Date |
|---|---|
| CN104305140A true CN104305140A (en) | 2015-01-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410484874.9A Pending CN104305140A (en) | 2014-09-22 | 2014-09-22 | Production method for puffer fish liver sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11445250B2 (en) | 2018-03-19 | 2022-09-13 | Funai Electric Co., Ltd. | Content distribution device |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60120959A (en) * | 1983-12-05 | 1985-06-28 | Kanegafuchi Chem Ind Co Ltd | Preparation of liver spread |
| CN102008065A (en) * | 2010-05-04 | 2011-04-13 | 浙江海洋学院 | Method for preparing anglerfish liver paste |
| CN103919114A (en) * | 2014-03-21 | 2014-07-16 | 无锡商业职业技术学院 | Fish liver sauce and processing method thereof |
-
2014
- 2014-09-22 CN CN201410484874.9A patent/CN104305140A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60120959A (en) * | 1983-12-05 | 1985-06-28 | Kanegafuchi Chem Ind Co Ltd | Preparation of liver spread |
| CN102008065A (en) * | 2010-05-04 | 2011-04-13 | 浙江海洋学院 | Method for preparing anglerfish liver paste |
| CN103919114A (en) * | 2014-03-21 | 2014-07-16 | 无锡商业职业技术学院 | Fish liver sauce and processing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 林慧敏，等: "新型营养调味品鮟鱇鱼肝酱的加工工艺研究", 《中国调味品》 * |
| 纳新: "鲜美的法国名菜——鹅肥肝酱", 《中国食品》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11445250B2 (en) | 2018-03-19 | 2022-09-13 | Funai Electric Co., Ltd. | Content distribution device |
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Application publication date: 20150128 |