CN104814455A - Tea flavored roasted trachidermus fasciatus and preparation method thereof - Google Patents
Tea flavored roasted trachidermus fasciatus and preparation method thereof Download PDFInfo
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- CN104814455A CN104814455A CN201510202187.8A CN201510202187A CN104814455A CN 104814455 A CN104814455 A CN 104814455A CN 201510202187 A CN201510202187 A CN 201510202187A CN 104814455 A CN104814455 A CN 104814455A
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Abstract
The present invention discloses a tea flavored roasted trachidermus fasciatus which is made of the following raw materials in parts by weight: 1250-1750 parts of fresh trachidermus fasciatus, 3-6 parts of Lu'an Guapian (a green tea) tea leaves, 7-9 parts of shredded ginger, 5-8 parts of shredded scallion, 5-7 parts of ginger flakes, 10-13 parts scallion sections, 7-10 parts of chili powder, 8-12 parts of cooking wine, 10-13 parts of salt, 6-9 parts of chicken essence, 2-5 parts of honey, 1-3 parts of rosmarinus officinalis powder, 6-9 parts of maltose, 6-9 parts of sauce, 5-8 parts of soy sauce and 8-12 parts of colleseed oil. The prepared tea flavored roasted trachidermus fasciatus is crisp outside and tender inside, and fresh and delicious, and has light tea aroma. The preparation method has simple processes and is easy to operate. Vacuum packaging enables a longer food preservation period; backpressure sterilization can conduct sterilization thoroughly; shredded ginger, shredded scallion, cooking wine, salt, chicken essence and tea leaf juice are used to pickle trachidermus fasciatus, which can not only enable tasty flavor of trachidermus fasciatus, but also achieve the role of freshness keeping and corruption preventing; the addition of an appropriate amount of honey can make the tissue of trachidermus fasciatus meat soft and improve the flavor of trachidermus fasciatus. The tea flavored roasted trachidermus fasciatus of the present invention has green and healthy characteristics, and thorough sterilization, high nutritional value, unique taste, fresh and tender mouth feel and other characteristics.
Description
Technical field
The present invention relates to food and preparation method thereof technical field, specifically roasting perch of a kind of tea perfume and preparation method thereof.
Background technology
Fish stick product has the advantage such as nutritious, high protein, low fat, instant, tasty, unique flavor.But fish stick product commercially common at present is generally prepared burden by the gruel of single fish and other and is made, and taste is single.
Laver, containing multiple nutritional components, is a kind of nutritious edible red algae, has Hi CHO, high-cellulose, high mineral element, middle albumen, low-fat feature.Amount of iodine is very high, can be used for " Thyroid Gland Swell " for the treatment of because iodine deficiency causes, laver has softening and resolving hard mass function, and amassing block to other pent-up also has purposes, be rich in choline and calcium, iron, memory can be strengthened, treatment woman anemia, the growth promoting bone, tooth and health care; Containing a certain amount of sweet mellow wine, can be used as the accesary foods for the treatment of oedema, the polysaccharide contained by laver has obviously enhancing cellular immunity and humoral immune function, can promote lymphocyte transformation, improves the immunity of body; Significantly can reduce the total content into serum cholesterol; The active ingredient of laver, to the inhibiting rate 53.2% of ehrlich carcinoma, contributes to the control of the tumours such as brain tumor, breast cancer, thyroid cancer, malignant lymphoma.
In recent years, some new raw materials and new technology obtain good application in fish stick product production process, and along with growth in the living standard, the requirement of people to diet improves constantly, and progressively draws close to health care aspect.The fish stick product of traditional single taste can not meet people's needs, simultaneously traditional fish stick product lacks some vitamin and mineral matter in application, and vegetables contain abundant vitamin and mineral matter and have the dietary fiber of certain physiological function, nutritious edible red algae is rich in laver, if the flesh of fish, vegetables and laver are combined according to a certain percentage and are processed into fish stick product, just can learn from other's strong points to offset one's weaknesses, enrich taste, balanced nutritious.
Summary of the invention
Roasting perch of tea perfume that the object of the present invention is to provide a kind of novel taste and preparation method thereof, to solve the problem proposed in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
Compared with prior art, the invention has the beneficial effects as follows:
The roasting perch of tea perfume prepared by the present invention, tender with a crispy crust, the flesh of fish is delicious, and fragrant with light tea, opens a kind of novel taste, and preparation process is simple, convenient operation; Vacuum packaging, the food preservation cycle is longer; Back-pressure sterilization, sterilizing is thorough; Short time high temperature heat treatment technics, can keep nutritional labeling greatly; Adopt shredded ginger, green onion silk, cooking wine, salt, chickens' extract and the pickled perch of tea juice in technical process, not only can make perch meat tasty outside, also can reach preservation and antisepsis effect; Add proper honey adjustable perch meat really up to the mark, make perch meat tissue soft, improve the local flavor of perch; The roasting perch of tea perfume prepared by the present invention has green health, and sterilizing is thorough, is of high nutritive value, special taste, the features such as mouthfeel is fresh and tender.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
The roasting perch of a kind of tea of the present invention perfume, be made up of the raw material of following weight parts:
Minced fish 30 parts, starch 8 parts, yam flour 20 parts, rice-chestnut powder 5 parts, 30 parts, fresh bean dregs 4 parts of beef, fresh milk 6 parts, drinking water 8 parts, 3 parts, garlic, spinach 10 parts, 20 parts, carrot, laver 20 parts, salt 3 parts, grape pip 2 parts, monosodium glutamate 2 parts, honey 3 parts, citric acid 0.1 part, Sodium guanylate 0.1 part.
In the present invention, the preparation method of described vegetables laver cake comprises the following steps:
1) prepare laver grain: laver is cleaned three times, dry by bubble system after two hours, pulverize, laver grain is made in spraying oven dry;
2) vegetables grain is prepared: fresh celery, carrot cleaning are totally cut into graininess;
3) cut and mix: fish is rotten, chicken thaws to subzero 3 DEG C, be added in cutmixer and carry out cutting mixing muddy flesh, add again and after starch and water mix, to add white sugar successively, inosine acid disodium, the head of garlic, salt, monosodium glutamate stir, finally add step 1) laver grain, the step 2 prepared) celery grain, the carrot grain prepared, stir;
4) shaping thick product, boiling: the die cavity of clamp-oning cutting the slurry mixed and put into pumping machine is extruded the rectangular thick product of vegetables laver cake, the rectangular thick product of vegetables laver cake is sent in boiling case through conveyer belt, boils at 95-98 DEG C;
5) cut into slices: become by the thick product microtome of vegetables laver cake boiled thickness to be the vegetables laver cake product of 0.7cm;
6) cool, sabot: by step 5) the vegetables laver cake frozen water of cutting into slices cooling, sabot;
7) quick-frozen: the vegetables laver cake product of sabot is sent into quick-freezing room quick-frozen and reaches-18 DEG C to product center temperature;
8) detect, refrigeration: will through step 7) vegetables laver cake product packaging, refrigeration after metal detector detects that quick-frozen is good.
Embodiment 2
The difference of the present embodiment and embodiment 1 is only, the roasting perch of a kind of tea of the present invention perfume, is made up of the raw material of following weight parts:
Fresh river perch 1500 parts, Lu`an Guapian.Tea tealeaves 5 parts, shredded ginger 7 parts, green onion silk 5 parts, ginger splices 6 parts, onion parts 10 parts, chilli powder 9, cooking wine 11 parts, salt 11 parts, chickens' extract 7 parts, honey 4 parts, 1 part, rosemary powder, 7 parts, Fructus Hordei Germinatus, sauce 8 parts, 7 parts, soy sauce, rapeseed oil 11 parts.
Embodiment 3
The difference of the present embodiment and embodiment 1 is only, the roasting perch of a kind of tea of the present invention perfume, is made up of the raw material of following weight parts:
Fresh river perch 1750 parts, Lu`an Guapian.Tea tealeaves 6 parts, shredded ginger 9 parts, green onion silk 8 parts, ginger splices 7 parts, onion parts 13 parts, chilli powder 10, cooking wine 12 parts, salt 13 parts, chickens' extract 9 parts, honey 5 parts, 3 parts, rosemary powder, 9 parts, Fructus Hordei Germinatus, sauce 9 parts, 8 parts, soy sauce, rapeseed oil 12 parts.
Claims (3)
1. the roasting perch of tea perfume, is characterized in that, be made up of the raw material of following weight parts:
Fresh river perch 1250-1750 part, Lu`an Guapian.Tea tealeaves 3-6 part, shredded ginger 7-9 part, green onion silk 5-8 part, ginger splices 5-7 part, onion parts 10-13 part, chilli powder 7-10, cooking wine 8-12 part, salt 10-13 part, chickens' extract 6-9 part, honey 2-5 part, rosemary powder 1-3 part, maltose 6-9 part, sauce 6-9 part, soy sauce 5-8 part, rapeseed oil 8-12 part;
Described sauce, be made up of following raw material: sweet fermented flour sauce 3 parts, peanut butter 2 parts, black bean sauce 4 parts, 0.6 part, green onion end, red chilli 0.4 part, and 3 parts, olive oil mixes;
The preparation method of described sauce: cleaned by pot, adds olive rusting heat, adds green onion end and the quick-fried perfume (or spice) of red chilli, turns moderate heat, then adds sweet fermented flour sauce, peanut butter and black bean sauce stir-fry 5-10 minute, and the cool final vacuum that dries in the air seals, and to obtain final product.
2. the roasting perch of a kind of tea perfume according to claim 1, is characterized in that, be made up of the raw material of following weight parts:
Fresh river perch 1500 parts, Lu`an Guapian.Tea tealeaves 5 parts, shredded ginger 7 parts, green onion silk 5 parts, ginger splices 6 parts, onion parts 10 parts, chilli powder 9, cooking wine 11 parts, salt 11 parts, chickens' extract 7 parts, honey 4 parts, 1 part, rosemary powder, 7 parts, Fructus Hordei Germinatus, sauce 8 parts, 7 parts, soy sauce, rapeseed oil 11 parts.
3. the preparation method of the roasting perch of a kind of tea perfume according to claim 1, is characterized in that, comprise the steps:
(1) Lu`an Guapian.Tea tealeaves is increased bubble system, leach tea juice for subsequent use, remaining tealeaves dries with little fire and fries perfume;
(2) perch is slaughtered, scales, internal organ, black film, and with obtaining clean fish body after clear water rinsing, with shredded ginger, green onion silk, cooking wine, salt, chickens' extract and tea juice, pickled 30 minutes;
(3) dry fish moisture with it, hang up maltose, air-dry 2 ~ 3 hours;
(4) perch is put into the baking tray completing tinfoil, onion parts and ginger splices on pad, fish body brushes rapeseed oil and soy sauce, sprinkles chilli powder, and perch is put into baking box, temperature 250 degree, roasting 20 minutes;
(5) again perch body is brushed rapeseed oil and soy sauce, perch is put into baking box, temperature 250 degree, roasting 20 minutes;
(6) baked is brushed honey again perch body, sprinkle the broken and rosemary powder of tealeaves on baked perch
(7) perch is loaded in packaging bag, in described packaging bag, add packed sauce, vacuum seal;
(8) adopt back-pressure sterilization, sterilization temperature 110 DEG C, time 20min, back-pressure pressure 0.2Mpa, cool time 15min; The warehouse of less than 25 DEG C is sent into rapidly after drying surface moisture.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105594831A (en) * | 2016-01-08 | 2016-05-25 | 佛山市恒南医药科技有限公司 | Dried fish processing technology |
| CN106465860A (en) * | 2015-08-17 | 2017-03-01 | 卢峰 | The manufacture method that Pericarpium Citri Reticulatae tilapia baked by a kind of tinfoil |
| CN106666437A (en) * | 2015-11-04 | 2017-05-17 | 卢峰 | Making method of distinctive toasted chicken nuggets in pig bag wrapped with silver paper |
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| CN104026641A (en) * | 2014-05-23 | 2014-09-10 | 安徽省农业科学院水产研究所 | Preparation method of tea-flavor instant grass carp |
| CN104366578A (en) * | 2014-11-18 | 2015-02-25 | 唐加宜 | Spicy baked carp convenient to eat and preparation method of spicy baked carp |
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| CN106465860A (en) * | 2015-08-17 | 2017-03-01 | 卢峰 | The manufacture method that Pericarpium Citri Reticulatae tilapia baked by a kind of tinfoil |
| CN106666437A (en) * | 2015-11-04 | 2017-05-17 | 卢峰 | Making method of distinctive toasted chicken nuggets in pig bag wrapped with silver paper |
| CN105594831A (en) * | 2016-01-08 | 2016-05-25 | 佛山市恒南医药科技有限公司 | Dried fish processing technology |
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