CN104982973A - Method for processing raw fishes through seasoning, quick-freezing and charcoal grilling - Google Patents
Method for processing raw fishes through seasoning, quick-freezing and charcoal grilling Download PDFInfo
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- CN104982973A CN104982973A CN201510376584.7A CN201510376584A CN104982973A CN 104982973 A CN104982973 A CN 104982973A CN 201510376584 A CN201510376584 A CN 201510376584A CN 104982973 A CN104982973 A CN 104982973A
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- fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
Abstract
The invention discloses a method for processing raw fishes through seasoning, quick-freezing and charcoal grilling. The method comprises the following main steps: slaughtering, seasoning, dipping and washing, quick-freezing and packing. The freshness, the tenderness and the delicious degree of the raw fishes can be remained to the greatest degree, the raw fishes can be stably provided for various fish grilling enterprises, the flows of the fish grilling enterprises are greatly simplified, and the costs of the fish grilling enterprises are greatly reduced; each fish grilling enterprise is only equipped with one cold store to store products, and the raw fishes can be grilled after being only simply frozen before grilling. The method has the advantages that the process is simple, the flavor is unique and pure, the suitability for standardized and industrial production is high, and the quality can be stably controlled. The raw fishes are stored and conveyed through a cold chain, can be distributed remotely, can be centralizedly supplied to various restaurant chains, and can be favorable in market prospect.
Description
Technical field
The present invention relates to the fine finishining of aquatic products, specifically a kind of seasoning quick-frozen charcoal baked raw material fish processing method.
Background technology
Along with the change of people's consumption habit, all kinds of charcoal grilled fish has been popular in the whole nation on both sides of the Changjiang River, especially each large chain eatery, all with the signboard product of charcoal grilled fish as oneself.The maximum feature of chain eatery is exactly the standardization of products, continuous industrial production, and client can taste the consistent product of local flavor in different shops, but also will control middle cost as much as possible.Traditional grilled fish shop when doing grilled fish will through purchasing, support temporarily, slaughter, clean, seasoning, the link such as baking, operate too loaded down with trivial details, human and material resources cost is therebetween also very high.Because being subject to various restriction, the operation in grilled fish shop is also special instability, and have little time time client is many to do, time client is few, fish cannot not sold completely, and this greatly hinders the development in grilled fish shop.There is not yet the report of seasoning quick-frozen charcoal grilled fish raw material in the market.
The object of the invention is to solve the problem, namely grilled fish shop can be allowed can to stablize and the raw material of abundance, greatly can simplify interlude again, the freshness of fish can also be kept to greatest extent, and then the processing method of a kind of seasoning quick-frozen charcoal baked raw material fish is provided.
Summary of the invention
The present invention is achieved through the following technical solutions:
A kind of seasoning quick-frozen charcoal baked raw material fish processing method, comprises the following steps:
(1) slaughter: by fresh and alive fish by specification classification, in the rearmounted pond of fish gill bloodletting, after bloodletting completes, fish is cut open along back, remove the fish gill, fish scale, internal organ, black film, drain away the water after cleaning;
(2) seasoning: the fish body that step (1) is handled well is placed in container, fish body and other compositions and part by weight as follows: fish body 100, clear water 100, composite phosphate 3-6, compound seasoner 3-5; Water temperature controls at 0 DEG C-10 DEG C, seasoning time 1-3 hour; Period does not stop to stir, and mixing speed is 10-15 rpm;
(3) dip in and wash: the fish body after step (2) being processed dips in 2-5 second in clear water, to remove the flavoring of fish surface attachment;
(4) quick-frozen: after fish body step (3) obtained launches, inner surface is down, and outer surface, is put on disc upward, carries out quick-frozen by double helix mono-frozen machine, the fish body after quick-frozen requires that central temperature is lower than-18 DEG C;
(5) the fish body that step (4) obtains is carried out packing, casing on demand, be placed in-18 DEG C of refrigeration house storages.
As preferably, the fish in step (1) is can be used for the fish of baking, as channel catfish, grass carp, black carp, snakeheaded fish, Tilapia mossambica, bream, carp, catfish, Ba Shayu etc.
As preferably, the compound phosphoric acid salt component in step (2) and part by weight are: sodium pyrophosphate 40-46, hexapolyphosphate sodium 21-24, sodium phosphate trimer 15-18, sodium ascorbate 3-5, sodium carbonate 11-14.
As preferably, composition and the part by weight of the compound seasoner in step (2) are: salt 20-30, white granulated sugar 30-40, white wine 20-30, soy sauce 10-20, monosodium glutamate 5-8, I+G 0.25-0.4, Paprika 3-6, garlic powder 2-3, ginger powder 2-4, green onion powder 2-3, zanthoxylum powder 4-5, white pepper powder 1-1.5, coriander seed powder 0.8-1, Ground Cloves 0.1-0.2, fennel seeds powder 0.3-0.5, purple perilla juice 3-6.
Beneficial effect of the present invention: the present invention by fresh and alive raw material fish by slaughtering, seasoning, dip in wash, quick-frozen, packaging and other steps, obtain a brand-new seasoning quick-frozen charcoal baked raw material fish.This product farthest can keep the freshness of raw material fish, tenderness and delicious degree, again can stably for each grilled fish enterprise provides product, flow process and the cost of grilled fish enterprise are greatly simplified, and its multiple requirements can be met, grilled fish enterprise is only equipped with a freezer and deposits product, just can baking after only needing before baking simply to thaw to raw material.Present invention process is simple, and product special flavour uniqueness is pure, is applicable to carrying out standardization, suitability for industrialized production, product quality energy stability contorting.Product carries out accumulating by cold chain, can provide and deliver at a distance, supports the unified supply of material in the whole nation of each large national restaurant chain store, good market prospects.
Detailed description of the invention:
Embodiment 1
A kind of seasoning quick-frozen charcoal baked raw material fish processing method, comprises the following steps:
(1) slaughter: by fresh and alive fish by specification classification, in the rearmounted pond of fish gill bloodletting, after bloodletting completes, fish is cut open along back, remove the fish gill, fish scale, internal organ, black film, drain away the water after cleaning;
(2) seasoning: the fish body that step (1) is handled well is placed in container, fish body and other compositions and part by weight as follows: fish body 100, clear water 100, composite phosphate 3, compound seasoner 3; Water temperature controls at 0 DEG C, 1 hour seasoning time; Period does not stop to stir, and mixing speed is 10 rpms;
(3) dip in and wash: the fish body after step (2) being processed dips in 2 seconds in clear water, to remove the flavoring of fish surface attachment;
(4) quick-frozen: after fish body step (3) obtained launches, inner surface is down, and outer surface, is put on disc upward, carries out quick-frozen by double helix mono-frozen machine, the fish body after quick-frozen requires that central temperature is lower than-18 DEG C;
(5) pack: fish body step (4) obtained carries out packing, casing on demand, is placed in-18 DEG C of refrigeration house storages.
As preferably, the fish in step (1) is can be used for the fish of baking, as channel catfish, grass carp, black carp, snakeheaded fish, Tilapia mossambica, bream, carp, catfish, Ba Shayu etc.
As preferably, the compound phosphoric acid salt component in step (2) and part by weight are: sodium pyrophosphate 40, hexapolyphosphate sodium 21, sodium phosphate trimer 15, sodium ascorbate 3, sodium carbonate 11.
As preferably, composition and the part by weight of the compound seasoner in step (2) are: salt 20, white granulated sugar 30, white wine 20, soy sauce 10, monosodium glutamate 5, I+G 0.25, Paprika 3, garlic powder 2, ginger powder 2, green onion powder 2, zanthoxylum powder 4, white pepper powder 1, coriander seed powder 0.8, Ground Cloves 0.1, fennel seeds powder 0.3, purple perilla juice 3.
Embodiment 2
A kind of seasoning quick-frozen charcoal baked raw material fish processing method, comprises the following steps:
(1) slaughter: by fresh and alive fish by specification classification, in the rearmounted pond of fish gill bloodletting, after bloodletting completes, fish is cut open along back, remove the fish gill, fish scale, internal organ, black film, drain away the water after cleaning;
(2) seasoning: the fish body that step (1) is handled well is placed in container, fish body and other compositions and part by weight as follows: fish body 100, clear water 100, composite phosphate 6, compound seasoner 5; Water temperature controls at 10 DEG C, 3 hours seasoning time; Period does not stop to stir, and mixing speed is 15 rpms;
(3) dip in and wash: the fish body after step (2) being processed dips in 5 seconds in clear water, to remove the flavoring of fish surface attachment;
(4) quick-frozen: after fish body step (3) obtained launches, inner surface is down, and outer surface, is put on disc upward, carries out quick-frozen by double helix mono-frozen machine, the fish body after quick-frozen requires that central temperature is lower than-18 DEG C;
(5) pack: fish body step (4) obtained carries out packing, casing on demand, is placed in-18 DEG C of refrigeration house storages.
As preferably, the fish in step (1) is can be used for the fish of baking, as channel catfish, grass carp, black carp, snakeheaded fish, Tilapia mossambica, bream, carp, catfish, Ba Shayu etc.
As preferably, the compound phosphoric acid salt component in step (2) and part by weight are: sodium pyrophosphate 46, hexapolyphosphate sodium 24, sodium phosphate trimer 18, sodium ascorbate 5, sodium carbonate 14.
As preferably, composition and the part by weight of the compound seasoner in step (2) are: salt 30, white granulated sugar 40, white wine 30, soy sauce 20, monosodium glutamate 8, I+G 0.4, Paprika 6, garlic powder 3, ginger powder 4, green onion powder 3, zanthoxylum powder 5, white pepper powder 1.5, coriander seed powder 1, Ground Cloves 0.2, fennel seeds powder 0.5, purple perilla juice 6.
Embodiment 3
A kind of seasoning quick-frozen charcoal baked raw material fish processing method, comprises the following steps:
(1) slaughter: by fresh and alive fish by specification classification, in the rearmounted pond of fish gill bloodletting, after bloodletting completes, fish is cut open along back, remove the fish gill, fish scale, internal organ, black film, drain away the water after cleaning;
(2) seasoning: the fish body that step (1) is handled well is placed in container, fish body and other compositions and part by weight as follows: fish body 100, clear water 100, composite phosphate 4, compound seasoner 4.Water temperature controls at 5 DEG C, seasoning time 2 h.Period does not stop to stir, and mixing speed is 12 rpms;
(3) dip in and wash: the fish body after step (2) being processed dips in 3 seconds in clear water, to remove the flavoring of fish surface attachment;
(4) quick-frozen: after fish body step (3) obtained launches, inner surface is down, and outer surface, is put on disc upward, carries out quick-frozen by double helix mono-frozen machine, the fish body after quick-frozen requires that central temperature is lower than-18 DEG C;
(5) pack: fish body step (4) obtained carries out packing, casing on demand, is placed in-18 DEG C of refrigeration house storages.
As preferably, the fish in step (1) is can be used for the fish of baking, as channel catfish, grass carp, black carp, snakeheaded fish, Tilapia mossambica, bream, carp, catfish, Ba Shayu etc.
As preferably, the compound phosphoric acid salt component in step (2) and part by weight are: sodium pyrophosphate 43, hexapolyphosphate sodium 23, sodium phosphate trimer 16, sodium ascorbate 4, sodium carbonate 12.
As preferably, composition and the part by weight of the compound seasoner in step (2) are: salt 25, white granulated sugar 35, white wine 25, soy sauce 15, monosodium glutamate 6, I+G 0.3, Paprika 5, garlic powder 2, ginger powder 3, green onion powder 2, zanthoxylum powder 4, white pepper powder 1.2, coriander seed powder 0.9, Ground Cloves 0.15, fennel seeds powder 0.4, purple perilla juice 4.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, any those skilled in the art, do not departing within the scope of technical solution of the present invention, make a little change when the technology contents of above-mentioned announcement can be utilized or be modified to the Equivalent embodiments of equivalent variations, in every case be the content not departing from technical solution of the present invention, the any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (4)
1. a seasoning quick-frozen charcoal baked raw material fish processing method, is characterized in that: comprise the following steps:
(1) slaughter: by fresh and alive fish by specification classification, in the rearmounted pond of fish gill bloodletting, after bloodletting completes, fish is cut open along back, remove the fish gill, fish scale, internal organ, black film, drain away the water after cleaning;
(2) seasoning: the fish body that step (1) is handled well is placed in container, fish body and other compositions and part by weight as follows: fish body 100, clear water 100, composite phosphate 3-6, compound seasoner 3-5; Water temperature controls at 0 DEG C-10 DEG C, seasoning time 1-3 hour; Period does not stop to stir, and mixing speed is 10-15 rpm;
(3) dip in and wash: the fish body after step (2) being processed dips in 2-5 second in clear water, to remove the flavoring of fish surface attachment;
(4) quick-frozen: after fish body step (3) obtained launches, inner surface is down, and outer surface, is put on disc upward, carries out quick-frozen by double helix mono-frozen machine, the fish body after quick-frozen requires that central temperature is lower than-18 DEG C;
(5) pack: fish body step (4) obtained carries out packing, casing on demand, is placed in-18 DEG C of refrigeration house storages.
2. a kind of seasoning quick-frozen charcoal baked raw material fish processing method according to claim 1, it is characterized in that: the fish in step (1) is can be used for the fish of baking, as channel catfish, grass carp, black carp, snakeheaded fish, Tilapia mossambica, bream, carp, catfish, Ba Shayu etc.
3. a kind of seasoning quick-frozen charcoal baked raw material fish processing method according to claim 1, is characterized in that: the compound phosphoric acid salt component in step (2) and part by weight are: sodium pyrophosphate 40-46, hexapolyphosphate sodium 21-24, sodium phosphate trimer 15-18, sodium ascorbate 3-5, sodium carbonate 11-14.
4. a kind of seasoning quick-frozen charcoal baked raw material fish processing method according to claim 1, is characterized in that: composition and the part by weight of the compound seasoner in step (2) are: salt 20-30, white granulated sugar 30-40, white wine 20-30, soy sauce 10-20, monosodium glutamate 5-8, I+G 0.25-0.4, Paprika 3-6, garlic powder 2-3, ginger powder 2-4, green onion powder 2-3, zanthoxylum powder 4-5, white pepper powder 1-1.5, coriander seed powder 0.8-1, Ground Cloves 0.1-0.2, fennel seeds powder 0.3-0.5, purple perilla juice 3-6.
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| CN201510376584.7A CN104982973A (en) | 2015-07-01 | 2015-07-01 | Method for processing raw fishes through seasoning, quick-freezing and charcoal grilling |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325923A (en) * | 2015-11-19 | 2016-02-17 | 安徽富煌三珍食品集团有限公司 | Seasoned freshwater fish and processing method thereof |
| CN105341849A (en) * | 2015-10-29 | 2016-02-24 | 巫溪县成娃子烤鱼王有限公司 | Seasoning salt for grilled fishes as well as preparation method and application of seasoning salt |
| CN111567759A (en) * | 2020-05-29 | 2020-08-25 | 茂名新洲海产有限公司 | Preparation process of grilled fish |
| CN111838581A (en) * | 2020-08-20 | 2020-10-30 | 岳阳弘昱农产品仓储有限公司 | Quick-frozen seasoned longsnout catfish and preparation process thereof |
| CN112425740A (en) * | 2020-10-15 | 2021-03-02 | 珠海壹条鱼食品科技有限公司 | Preparation method of fresh fish slices |
| CN112425739A (en) * | 2020-10-15 | 2021-03-02 | 珠海壹条鱼食品科技有限公司 | Preparation method of fresh fish slices |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105341849A (en) * | 2015-10-29 | 2016-02-24 | 巫溪县成娃子烤鱼王有限公司 | Seasoning salt for grilled fishes as well as preparation method and application of seasoning salt |
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| CN111838581A (en) * | 2020-08-20 | 2020-10-30 | 岳阳弘昱农产品仓储有限公司 | Quick-frozen seasoned longsnout catfish and preparation process thereof |
| CN112425740A (en) * | 2020-10-15 | 2021-03-02 | 珠海壹条鱼食品科技有限公司 | Preparation method of fresh fish slices |
| CN112425739A (en) * | 2020-10-15 | 2021-03-02 | 珠海壹条鱼食品科技有限公司 | Preparation method of fresh fish slices |
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Application publication date: 20151021 |