CN104719973A

CN104719973A - Processing method for turbot roasted fish fillets

Info

Publication number: CN104719973A
Application number: CN201510164006.7A
Authority: CN
Inventors: 李盈
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-04-09
Filing date: 2015-04-09
Publication date: 2015-06-24

Abstract

The invention discloses a processing method for turbot roasted fish fillets, and relates to the technical field of food processing. The processing method for the turbot roasted fish fillets comprises the following steps of killing fresh turbot; placing the killed turbot in a refrigerator until tissues of the turbot are softened; removing the head of the turbot and slicing the flesh of the turbot; soaking fish fillets in liquid condiment after soaking in beer; taking out the fish fillets and soaking the dried fish fillets in shaping liquid for 5-10 minutes; taking the fish fillets from the shaping liquid and then uniformly paving the fish fillets on a nylon net; preliminarily roasting the fish fillets in an oven; wetting the fish fillets in clear water; then baking the fish fillets in a liquefied gas oven; slightly loosening the roasted fish fillets by using a flaking mill; and then weighing the roasted fish fillets and packaging the roasted fish fillets in a vacuum manner. In a roasting process, the fish fillets are subjected to seasoning, shaped and paved after glycogen is decomposed and the tissues are softened, and are roasted in the liquefied gas oven finally, after the fish fillets are roasted by the liquefied gas oven, the formability of the fish fillets is high, nutrient element loss is small, the color of the fish fillets is attractive, the shape of the fish fillets is complete, and then the fish fillets are slightly rolled by the flaking mill so that the fish fillets taste soft.

Description

A kind of processing method of how precious fish seasoned

Technical field

The present invention relates to a kind of processing method of how precious fish seasoned, belong to food processing technology field.

Background technology

Many precious fish formal name used at school turbot, originate in European Atlantic Oceanic Region, belong to the one of flatfish.Its health is flat, sub-circular; Eyes are positioned at the left side of health, have the side of eye (back side) in blue or green brown, and have point-like melanin and a small amount of spinc, the side (outside of belly) of anophthalmia is in white; The black that body surface mays be seen indistinctly in addition and brown decorative pattern, fine figure time travelling, just like the butterfly in water, therefore also known as " butterfly fish ".Distributing region, North gets Iceland, reaches the Coast of Europe near Morocco in the south, is relatively produced in the North Sea, the Baltic Sea, Iceland and surrounding waters, the Scandinavian Peninsula.

Many precious fishes are a kind of high-quality aquatic products, and muscle is abundant delicate, and colloid albumen content is high, have good skin care and beautification function, and can kidney-tonifying and brain tonic, often edible can healthcare, improve body immunity.Many precious fishes are cold water fishes, very strict to the requirement for environmental conditions of cultivation.The suitable water temperature of cultivation requires between 10 DEG C-20 DEG C, and 14 DEG C of-17 DEG C of water temperatures are rapid growth stage, and maximum fatal temperature is 28 DEG C-30 DEG C, and minimum lethal temperature is 1 DEG C-2 DEG C.The suitable salinity of cultivation is between 20 ‰-32 ‰, and 25 ‰-30 ‰ is the most suitable.Cultivation requires that water cleaning is pollution-free, needs continuous oxygenation in culturing pool, and culturing pool needs clean once for 2 days, causes bacterium amount reproduction to prevent bait and excreta from remaining.

Many precious fishes were deep-sea benthic fishes originally, and adapt to the life of low water temperature, personality is docile, and easily accepts mixed bait, goes back lower oxygen concentration resistance, can together, be the famous high-quality cultivation breedings of international aquatic products educational circles accreditation, become high-grade dish famous and precious on European dining table by Multi layer extrusion mutually.

Many precious lymphogranuloma inguinale senses are unique, excellent flavor, the edible portion of whole health is more than lefteye flounder, abundant colloid is contained on fin limit, mouthfeel is smooth moistens, there are the shirt rim of approximate soft-shelled turtle and the local flavor of sea cucumber, nutritive value is very high, is desirable health care and beauty food, equally famous and precious with Salmons on European market.Many precious fishes are nutritious, are rich in Ω ~ 3 aliphatic acid, protein, vitamin A, vitamin C, calcium and iron etc.Ω ~ 3 aliphatic acid is but that the mankind can not self synthesize healthy required aliphatic acid, can make in human body, to help fat-splitting HDL (HDL) content to increase, the pressure contribute to reducing blood fat, alleviating main artery and other blood vessels, effectively reduces heart attacks rate.

The traditional Guangdong dishes eating method of many precious fishes is that whole piece is steamed in clear soup, and is also the common method eaten now.

On food products market, have a kind of general welcome typical local food-seasoned at present, because its packaging is small and exquisite, price suitable, delicious in taste, being of high nutritive value and sale is doubled, is a kind of rising instant food.Existing seasoned is all black scraper Puffer is that raw material is made, and does not also occur the seasoned adopting how precious making fish so far on the market.

Summary of the invention

For the problems referred to above, the technical problem to be solved in the present invention is to provide a kind of processing method of how precious fish seasoned.

The processing method of of the present invention how precious fish seasoned is: (1), slaughtered by fresh how precious fish, places 4 ~ 5 hours, treat decomposition of glycogen, organization softening after cleaning up in refrigerator; (2), cut open sheet: the fish head of how precious fish is removed, along fish vertebrae clean with a pointed instrument fish body both sides the flesh of fish and cut open into the fillet that thickness is 3 ~ 6mm; (3), raw meat is removed: the fillet in step (2) are placed in beer and soak to take out after 15 ~ 20 minutes and drain; (4), by going the fillet after raw meat to be placed in baste soaking 2 ~ 3 hours, then taking out and draining; (5), shape, the fillet after draining are put in style keeping liquid, soak 5 ~ 10min after take out and spread out; (6), by stereotyped fillet even pendulum on nylon mesh sheet, then send in baking box and tentatively toast, temperature should control at 40 ~ 42 DEG C, is the highlyest no more than 45 DEG C, and the water content being baked to fillet is till 20% ~ 25%; (7), manual slices are adopted to peel baked fillet, be careful when peeling, prevent broken skin, then with infiltrating fillet in clear water 3 ~ 5 minutes, dipping in brush the two sides that a little oil spreads upon the flesh of fish uniformly, preventing from oppressing water loss, then fillet are placed in liquefied gas baking box and toast, the temperature of baking is 160 ~ 180 DEG C, baking time 5 ~ 8 minutes, and moisture content of finished products controls 17% ~ 20%; (8) the dynamic fillet pressure that makes of slight stone roller on stone roller sheet machine, by baked dried fish is placed on loose, vacuum packaging of then weighing.

As preferably, the formula of described baste is: 5 ~ 8% white sugar, 10 ~ 12% refined salt, 1 ~ 3% monosodium glutamate, 3 ~ 5% white wine, 2 ~ 4% chilli powders, 0.5 ~ 1% green onion powder, 0.5 ~ 1% ginger powder, and lemon juice, 2 ~ 4% light soy sauce of 1 ~ 3%, surplus is water.

As preferably, described style keeping liquid is mixed by egg liquid, starch, water and sesame and makes, and wherein the content of egg liquid is 25 ~ 30% of gross mass, and starch is 10 ~ 15%, and sesame is 5 ~ 8%, and water is 40 ~ 65%.

Beneficial effect of the present invention: its preparation method is simple, after decomposition of glycogen, organization softening, seasoning is carried out again in the process of baking, the techniques such as sizing pendulum, are finally placed on baking in liquefied gas baking box, the good moldability of the sheet after liquefied gas oven cooking cycle, nutrition leak is few, color and luster is attractive in appearance, and fillet sheet shape is complete, then employing stone roller sheet machine slightly rolls, make fillet meat soft, local flavor is given prominence to.

accompanying drawing illustrates:

For ease of illustrating, the present invention is described in detail by following concrete enforcement and accompanying drawing.

Fig. 1 is process structure schematic diagram of the present invention.

detailed description of the invention:

As shown in Figure 1, this detailed description of the invention by the following technical solutions: (1), fresh how precious fish is slaughtered, place 4 ~ 5 hours in refrigerator after cleaning up, treat decomposition of glycogen, organization softening; (2), cut open sheet: the fish head of how precious fish is removed, along fish vertebrae clean with a pointed instrument fish body both sides the flesh of fish and cut open into the fillet that thickness is 3 ~ 6mm; (3), raw meat is removed: the fillet in step (2) are placed in beer and soak to take out after 15 ~ 20 minutes and drain; (4), by going the fillet after raw meat to be placed in baste soaking 2 ~ 3 hours, then taking out and draining; (5), shape, the fillet after draining are put in style keeping liquid, soak 5 ~ 10min after take out and spread out; (6), by stereotyped fillet even pendulum on nylon mesh sheet, then send in baking box and tentatively toast, temperature should control at 40 ~ 42 DEG C, is the highlyest no more than 45 DEG C, and the water content being baked to fillet is till 20% ~ 25%; (7), manual slices are adopted to peel baked fillet, be careful when peeling, prevent broken skin, then with infiltrating fillet in clear water 3 ~ 5 minutes, dipping in brush the two sides that a little oil spreads upon the flesh of fish uniformly, preventing from oppressing water loss, then fillet are placed in liquefied gas baking box and toast, the temperature of baking is 160 ~ 180 DEG C, baking time 5 ~ 8 minutes, and moisture content of finished products controls 17% ~ 20%; (8) the dynamic fillet pressure that makes of slight stone roller on stone roller sheet machine, by baked dried fish is placed on loose, vacuum packaging of then weighing.

More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.

Claims

1. a processing method for precious fish seasoned more than, is characterized in that: its processing method is: (1), slaughtered by fresh how precious fish, places 4 ~ 5 hours, treat decomposition of glycogen, organization softening after cleaning up in refrigerator; (2), cut open sheet: the fish head of how precious fish is removed, along fish vertebrae clean with a pointed instrument fish body both sides the flesh of fish and cut open into the fillet that thickness is 3 ~ 6mm; (3), raw meat is removed: the fillet in step (2) are placed in beer and soak to take out after 15 ~ 20 minutes and drain; (4), by going the fillet after raw meat to be placed in baste soaking 2 ~ 3 hours, then taking out and draining; (5), shape, the fillet after draining are put in style keeping liquid, soak 5 ~ 10min after take out and spread out; (6), by stereotyped fillet even pendulum on nylon mesh sheet, then send in baking box and tentatively toast, temperature should control at 40 ~ 42 DEG C, is the highlyest no more than 45 DEG C, and the water content being baked to fillet is till 20% ~ 25%; (7), manual slices are adopted to peel baked fillet, be careful when peeling, prevent broken skin, then with infiltrating fillet in clear water 3 ~ 5 minutes, dipping in brush the two sides that a little oil spreads upon the flesh of fish uniformly, preventing from oppressing water loss, then fillet are placed in liquefied gas baking box and toast, the temperature of baking is 160 ~ 180 DEG C, baking time 5 ~ 8 minutes, and moisture content of finished products controls 17% ~ 20%; (8) the dynamic fillet pressure that makes of slight stone roller on stone roller sheet machine, by baked dried fish is placed on loose, vacuum packaging of then weighing.

2. the processing method of a kind of how precious fish seasoned according to claim 1, it is characterized in that: the formula of described baste is: 5 ~ 8% white sugar, 10 ~ 12% refined salt, 1 ~ 3% monosodium glutamate, 3 ~ 5% white wine, 2 ~ 4% chilli powders, 0.5 ~ 1% green onion powder, 0.5 ~ 1% ginger powder, lemon juice, 2 ~ 4% light soy sauce of 1 ~ 3%, surplus is water.

3. the processing method of a kind of how precious fish seasoned according to claim 1, it is characterized in that: described style keeping liquid is mixed by egg liquid, starch, water and sesame and makes, wherein the content of egg liquid is 25 ~ 30% of gross mass, starch is 10 ~ 15%, sesame is 5 ~ 8%, and water is 40 ~ 65%.