CN104544297A

CN104544297A - A processing method of dried grass carp meat floss

Info

Publication number: CN104544297A
Application number: CN201310471197.2A
Authority: CN
Inventors: 不公告发明人
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-10-11
Filing date: 2013-10-11
Publication date: 2015-04-29

Abstract

The invention relates to a processing method of dried grass carp meat floss. The processing method is characterized in that: a raw material is processed firstly without breaking a fish gall bladder; refined salt, cooking wine, fresh ginger and scallion are added into a clean fish, steamed, cooked thoroughly and triturated; then seasoning soup is added; five-spice powder is added; and stir-frying is performed. The beneficial effects of the method are that the product of the method meets flavor pursuit of modern people and is good in taste, free of residue, free from extraneous odour and golden in color.

Description

A kind of processing method of grass carp dried meat floss

Technical field

The present invention relates to field of processing of aquatic products, be specifically related to a kind of processing method of grass carp dried meat floss.

Background technology

Grass carp has another name called careless gastral cavity, white gastral cavity, with black carp, bighead, silver carp be called that Chinese four squawfish are often perched at water-bed layer, its staple food pasture and water.Growth of Grass Carps Ctenopharyngodon Idellus is fast, and individual large, maximum individuality can reach 35 kilograms.Meat fertilizer is tender, delicious, and grass carp contains rich in protein, fat, carbohydrate, also containing mineral matters such as multivitamin, calcium, iron, phosphorus, selenium, is deeply subject to liking of numerous people.Along with the growth in the living standard of people, also more and more higher to the pursuit of food variety.

Summary of the invention

The invention provides a kind of processing method of grass carp dried meat floss, meet the pursuit of people to the different taste of grass carp.

The present invention realizes in the following manner:

A processing method for grass carp dried meat floss, is characterized in that, technological process is:

(1) Feedstock treating: the fresh or freezing good grass carp originating in non-nuisance base is cleaned or thawed, remove squama, internal organ, fish-skin, fishbone, cut tail of decaptitating, cut open the belly internal organ time should fish courage not staved, clean fish belly inner chamber black film and blood stains, remove hemoperitoneum meat;

(2) boiling: the clean flesh of fish is put into basin, add refined salt 0.8 part, cooking wine 5 parts, 0.6 part, ginger, green onion 1 part in every 100 portions of flesh of fish, then carry out atmospheric cooking, the time is about 20 minutes;

(3) smash to pieces: the flesh of fish steamed is sorted out fishbone, ginger, green onion while hot, then the flesh of fish is smashed to pieces for subsequent use;

(4) seasoning: flavoring soup juice is poured in the flesh of fish smashed to pieces;

(5) frying: lubricated by pot salad oil, is placed on little fire, adds the flesh of fish, constantly stir-fry, and when the flesh of fish is in golden yellow, when sending fragrance, adds five-spice powder, continues, the pine loose, dry to the flesh of fish that stir-fry, can cease fire and take the dish out of the pot.

Described flavoring is 0.3 part, cassia bark by each ratio of component of every 100 parts of clean fishes, anistree 1 part, 1 part, Chinese prickly ash, dried orange peel 0.2 part, 0.4 part, ginger, 5 parts, soy sauce, white sugar 0.5 part, refined salt 0.2 part, vinegar 0.5 part.

The preparation method of flavoring soup is wrapped for cassia bark, anise, Chinese prickly ash, dried orange peel, ginger etc. are put into gauze, pours proper amount of clear water into.First boil with big fire, after use little fire instead, make that water is micro-to boil, after about 1 hour, take out material bag, add other condiment, mix thoroughly.

Beneficial effect of the present invention: the taste meeting modern is pursued, and mouthfeel is good, and without residue, free from extraneous odour, color and luster is Gold production.

Detailed description of the invention

Feedstock treating: originate in non-nuisance base fresh or freezing good grass carp clean or thaw, remove squama, internal organ, fish-skin, fishbone, cut tail of decaptitating, cut open the belly internal organ time should note fish courage not being staved.Clean fish belly inner chamber black film and blood stains, remove hemoperitoneum meat.

Boiling: the clean flesh of fish is put into basin, add refined salt 80 grams, cooking wine 500 grams, 60 grams, ginger, green onion 100 grams in every 10 kilograms of flesh of fish, then carry out atmospheric cooking, the time is about 20 minutes, should reach inside and outside all well-done, but is not overdonely advisable.

Smash to pieces: the flesh of fish steamed is sorted out fishbone, ginger, green onion while hot, then the flesh of fish is smashed to pieces for subsequent use.

Seasoning: flavoring soup juice is poured in the flesh of fish smashed to pieces.Flavoring soup juice batching is (in every 10 kilograms of flesh of fish): 30 grams, cassia bark, anistree 100 grams, 100 grams, Chinese prickly ash, dried orange peel 20 grams, 40 grams, ginger, 500 grams, soy sauce, white sugar 50 grams, refined salt 20 grams, vinegar 50 grams.Flavoring soup juice preparation method: cassia bark, anise, Chinese prickly ash, dried orange peel, ginger etc. are put into gauze and wraps, pour proper amount of clear water into.First boil with big fire, after use little fire instead, make that water is micro-to boil, after about 1 hour, take out material bag, add other condiment, mix thoroughly.

Frying: lubricated by pot salad oil, is placed on little fire, adds the flesh of fish, constantly stir-fry, and when the flesh of fish is in golden yellow, when sending fragrance, adds five-spice powder.Continue, the pine loose, dry to the flesh of fish that stir-fry, can cease fire and take the dish out of the pot.

Cooling: adopt nature cooling or refrigeration cooling to make dried meat floss temperature be down to room temperature.Strictly to control sanitary condition during cooling, prevent product from being polluted.

Claims

1. a processing method for grass carp dried meat floss, is characterized in that, technological process is:

2. the processing method of a kind of grass carp dried meat floss according to claim 1, is characterized in that, described flavoring is 0.3 part, cassia bark by each ratio of component of every 100 parts of clean fishes, anistree 1 part, 1 part, Chinese prickly ash, dried orange peel 0.2 part, 0.4 part, ginger, 5 parts, soy sauce, white sugar 0.5 part, refined salt 0.2 part, vinegar 0.5 part.

3. the processing method of a kind of grass carp dried meat floss according to claim 1, is characterized in that, the preparation method of flavoring soup is wrapped for cassia bark, anise, Chinese prickly ash, dried orange peel, ginger etc. are put into gauze, pours proper amount of clear water into; First boil with big fire, after use little fire instead, make that water is micro-to boil, after about 1 hour, take out material bag, add other condiment, mix thoroughly.