CN104413438A - A processing method for puffer fish porridge - Google Patents
A processing method for puffer fish porridge Download PDFInfo
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- CN104413438A CN104413438A CN201310369883.9A CN201310369883A CN104413438A CN 104413438 A CN104413438 A CN 104413438A CN 201310369883 A CN201310369883 A CN 201310369883A CN 104413438 A CN104413438 A CN 104413438A
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- flow process
- fish
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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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
Abstract
The present invention discloses a processing method for puffer fish porridge. The processing method includes the following processes: (1) slaughtering process; (2) rinsing process; (3) cutting and fishlike smell removing process; (4) pickling process; (5) porridge cooking process; (6) seasoning adding and flavoring process; (7) boxing and cooling process; and (8) quick-freezing process. The processing method for the puffer fish porridge can broaden methods for eating the puffer fish, and can integrate the puffer fish into the porridge, making nutrients of the flesh of puffer fish be better absorbed and facilitating the elderly and children to eat.
Description
Technical field
The present invention relates to a kind of food-processing method, be specifically related to a kind of processing method of globe fish congee.
Background technology
The globe fish quantity propagated artificially is now very large, and the edible of globe fish also becomes more and more universal, but due to the edible Measures compare limitation of current globe fish, and filefish to oppress medium and small fishbone a lot, very inconvenient when old man and child eat, easily blocked by thorn.
Summary of the invention
Goal of the invention: the present invention, in order to solve the deficiencies in the prior art, provides a kind of processing method of globe fish congee.
Technical scheme: a kind of processing method of globe fish congee, described processing method comprises following flow process: (1) slaughters flow process; (2) rinsing flow process; (3) change cutter and go raw meat flow process; (4) flow process is pickled; (5) pot congee flow process; (6) reinforced seasoning flow process; (7) mounted box cooling process; (8) quick-frozen flow process.
As preferably, described (1) is slaughtered flow process and is comprised the following steps: (1.1) propagate nontoxic level globe fish artificially, specification 500g, live body fish, anosis wound; (1.2) slaughter specification by globe fish to slaughter; (1.3) take off the filefish flesh of fish, remove most manadesma.
As preferably, described (2) rinsing flow process comprises the following steps: (2.1) flowing tap water rinse removes blood stains in 10 minutes.
As preferably, described (3) change cutter and go raw meat flow process to comprise the following steps: fish is changed cutter and becomes silk to be soaked in juice 20 minutes by (3.1); (3.2) by fish soaking in waiting in heavy water, and in water, add water weigh 3% salt and soak 8 minutes midways and stir twice, and then add the water rinse twice of a times, drain away the water, ensure not drip.
As preferably, described (4) are pickled flow process and are comprised the following steps: (4.1) pickle materials: fecula 1%, salt 1%, mix all.
As preferably, described (5) pot congee flow process comprises the following steps: (5.1) high quality white rice is cleaned, and rice and water proportion are 1:5, and big fire is boiled, and little fire is stewed 20-30 minute; (5.2) seasoning in 1-2 minute of fish silk pot is added; (5.3) condiment: monosodium glutamate 0.2% gram of salt 1% gram of ginger powder 0.1% gram of pepper powder 0.1% gram.
As preferably, described (7) mounted box cooling process comprises the following steps: (7.1) mounted box, cooling; (7.2) quick-frozen is preserved.
Beneficial effect: the processing method of a kind of globe fish congee of the present invention, has widened the eating method of globe fish, and in the congee incorporated by globe fish, the nutrition in the meat of globe fish can better be absorbed, and also facilitates old man and child simultaneously and eats.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1:
A processing method for globe fish congee, comprises following flow process: (1) slaughters flow process; (2) rinsing flow process; (3) change cutter and go raw meat flow process; (4) flow process is pickled; (5) pot congee flow process; (6) reinforced seasoning flow process; (7) mounted box cooling process; (8) quick-frozen flow process; Above-mentioned (1) is slaughtered flow process and is comprised the following steps: (1.1) propagate nontoxic level globe fish artificially, specification 500g, live body fish, anosis wound; (1.2) slaughter specification by globe fish to slaughter; (1.3) take off the filefish flesh of fish, remove most manadesma; Above-mentioned (2) rinsing flow process comprises the following steps: (2.1) flowing tap water rinse removes blood stains in 10 minutes; Above-mentioned (3) change cutter and go raw meat flow process to comprise the following steps: fish is changed cutter and becomes silk to be soaked in juice 20 minutes by (3.1); (3.2) by fish soaking in waiting in heavy water, and in water, add water weigh 3% salt and soak 8 minutes midways and stir twice, and then add the water rinse twice of a times, drain away the water, ensure not drip; Above-mentioned (4) are pickled flow process and are comprised the following steps: (4.1) pickle materials: fecula 1%, salt 1%, mix all; Above-mentioned (5) pot congee flow process comprises the following steps: (5.1) high quality white rice is cleaned, and rice and water proportion are 1:5, and big fire is boiled, little fire pot 20 minutes; (5.2) add fish silk to stew seasoning in 1 minute; (5.3) condiment: monosodium glutamate 0.2% gram of salt 1% gram of ginger powder 0.1% gram of pepper powder 0.1% gram; Above-mentioned (7) mounted box cooling process comprises the following steps: (7.1) mounted box, cooling; (7.2) quick-frozen is preserved.
Embodiment 2:
A processing method for globe fish congee, described processing method comprises following flow process: (1) slaughters flow process; (2) rinsing flow process; (3) change cutter and go raw meat flow process; (4) flow process is pickled; (5) pot congee flow process; (6) reinforced seasoning flow process; (7) mounted box cooling process; (8) quick-frozen flow process; Above-mentioned (1) is slaughtered flow process and is comprised the following steps: (1.1) propagate nontoxic level globe fish artificially, specification 500g, live body fish, anosis wound; (1.2) slaughter specification by globe fish to slaughter; (1.3) take off the filefish flesh of fish, remove most manadesma.Above-mentioned (2) rinsing flow process comprises the following steps: (2.1) flowing tap water rinse removes blood stains in 10 minutes; Above-mentioned (3) change cutter and go raw meat flow process to comprise the following steps: fish is changed cutter and becomes silk to be soaked in juice 20 minutes by (3.1); (3.2) by fish soaking in waiting in heavy water, and in water, add water weigh 3% salt and soak 8 minutes midways and stir twice, and then add the water rinse twice of a times, drain away the water, ensure not drip; Above-mentioned (4) are pickled flow process and are comprised the following steps: (4.1) pickle materials: fecula 1%, salt 1%, mix all; Above-mentioned (5) pot congee flow process comprises the following steps: (5.1) high quality white rice is cleaned, and rice and water proportion are 1:5, and big fire is boiled, little fire pot 30 minutes; (5.2) add fish silk to stew seasoning in 2 minutes; (5.3) condiment: monosodium glutamate 0.2% gram of salt 1% gram of ginger powder 0.1% gram of pepper powder 0.1% gram; Above-mentioned (7) mounted box cooling process comprises the following steps: (7.1) mounted box, cooling; (7.2) quick-frozen is preserved.
Embodiment 3:
A processing method for globe fish congee, described processing method comprises following flow process: (1) slaughters flow process; (2) rinsing flow process; (3) change cutter and go raw meat flow process; (4) flow process is pickled; (5) pot congee flow process; (6) reinforced seasoning flow process; (7) mounted box cooling process; (8) quick-frozen flow process; Above-mentioned (1) is slaughtered flow process and is comprised the following steps: (1.1) propagate nontoxic level globe fish artificially, specification 500g, live body fish, anosis wound; (1.2) slaughter specification by globe fish to slaughter; (1.3) take off the filefish flesh of fish, remove most manadesma; Above-mentioned (2) rinsing flow process comprises the following steps: (2.1) flowing tap water rinse removes blood stains in 10 minutes; Above-mentioned (3) change cutter and go raw meat flow process to comprise the following steps: fish is changed cutter and becomes silk to be soaked in juice 20 minutes by (3.1); (3.2) by fish soaking in waiting in heavy water, and in water, add water weigh 3% salt and soak 8 minutes midways and stir twice, and then add the water rinse twice of a times, drain away the water, ensure not drip; Above-mentioned (4) are pickled flow process and are comprised the following steps: (4.1) pickle materials: fecula 1%, salt 1%, mix all; Above-mentioned (5) pot congee flow process comprises the following steps: (5.1) high quality white rice is cleaned, and rice and water proportion are 1:5, and big fire is boiled, little fire pot 25 minutes; (5.2) add fish silk to stew seasoning in 1.5 minutes; (5.3) condiment: monosodium glutamate 0.2% gram of salt 1% gram of ginger powder 0.1% gram of pepper powder 0.1% gram; Above-mentioned (7) mounted box cooling process comprises the following steps: (7.1) mounted box, cooling; (7.2) quick-frozen is preserved.
The above is only the preferred embodiment of the present invention, is noted that the common skill for the art
Art personnel, 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 (7)
1. a processing method for globe fish congee, is characterized in that: described processing method comprises following flow process: (1) slaughters flow process; (2) rinsing flow process; (3) change cutter and go raw meat flow process; (4) flow process is pickled; (5) pot congee flow process; (6) reinforced seasoning flow process; (7) mounted box cooling process; (8) quick-frozen flow process.
2. the processing method of a kind of globe fish congee according to claim 1, is characterized in that: described (1) is slaughtered flow process and comprised the following steps: (1.1) propagate nontoxic level globe fish artificially, specification 500g, live body fish, anosis wound; (1.2) slaughter specification by globe fish to slaughter; (1.3) take off the filefish flesh of fish, remove most manadesma.
3. the processing method of a kind of globe fish congee according to claim 1, is characterized in that: described (2) rinsing flow process comprises the following steps: (2.1) flowing tap water rinse removes blood stains in 10 minutes.
4. the processing method of a kind of globe fish congee according to claim 1, is characterized in that: described (3) change cutter and go raw meat flow process to comprise the following steps: fish is changed cutter and becomes silk to be soaked in juice 20 minutes by (3.1); (3.2) by fish soaking in waiting in heavy water, and in water, add water weigh 3% salt and soak 8 minutes midways and stir twice, and then add the water rinse twice of a times, drain away the water, ensure not drip.
5. the processing method of a kind of globe fish congee according to claim 1, is characterized in that: described (4) are pickled flow process and comprised the following steps: (4.1) pickle materials: fecula 1%, salt 1%, mixes all.
6. the processing method of a kind of globe fish congee according to claim 1, is characterized in that: described (5) pot congee flow process comprises the following steps: (5.1) high quality white rice is cleaned, and rice and water proportion are 1:5, and big fire is boiled, little fire pot 20-30 minute; (5.2) seasoning in 1-2 minute of fish silk pot is added; (5.3) condiment: monosodium glutamate 0.2% gram of salt 1% gram of ginger powder 0.1% gram of pepper powder 0.1% gram.
7. the processing method of a kind of globe fish congee according to claim 1, is characterized in that: described (7) mounted box cooling process comprises the following steps: (7.1) mounted box, cooling; (7.2) quick-frozen is preserved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310369883.9A CN104413438A (en) | 2013-08-23 | 2013-08-23 | A processing method for puffer fish porridge |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310369883.9A CN104413438A (en) | 2013-08-23 | 2013-08-23 | A processing method for puffer fish porridge |
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| CN104413438A true CN104413438A (en) | 2015-03-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310369883.9A Pending CN104413438A (en) | 2013-08-23 | 2013-08-23 | A processing method for puffer fish porridge |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076957A (en) * | 2015-07-15 | 2015-11-25 | 张辉和 | Production method for special delicious fish porridge |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101167544A (en) * | 2006-10-25 | 2008-04-30 | 朱秀娥 | Puffer liver fish bone 'yusheng' porridge and its making method |
| CN101322567A (en) * | 2008-07-10 | 2008-12-17 | 蓬莱京鲁渔业有限公司 | Nourishing seafood gruel and method of processing the same |
| CN102871035A (en) * | 2012-10-31 | 2013-01-16 | 邵卫星 | Processing technique of glutinous rice porridge with champignon and crucian carp |
| CN103300414A (en) * | 2013-06-04 | 2013-09-18 | 江苏中洋集团股份有限公司 | Preparing method of quick-freezing globefish porridge |
-
2013
- 2013-08-23 CN CN201310369883.9A patent/CN104413438A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101167544A (en) * | 2006-10-25 | 2008-04-30 | 朱秀娥 | Puffer liver fish bone 'yusheng' porridge and its making method |
| CN101322567A (en) * | 2008-07-10 | 2008-12-17 | 蓬莱京鲁渔业有限公司 | Nourishing seafood gruel and method of processing the same |
| CN102871035A (en) * | 2012-10-31 | 2013-01-16 | 邵卫星 | Processing technique of glutinous rice porridge with champignon and crucian carp |
| CN103300414A (en) * | 2013-06-04 | 2013-09-18 | 江苏中洋集团股份有限公司 | Preparing method of quick-freezing globefish porridge |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076957A (en) * | 2015-07-15 | 2015-11-25 | 张辉和 | Production method for special delicious fish porridge |
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Application publication date: 20150318 |