CN105077380A - Spicy cod fillet roast and making method thereof - Google Patents
Spicy cod fillet roast and making method thereof Download PDFInfo
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- CN105077380A CN105077380A CN201510534049.XA CN201510534049A CN105077380A CN 105077380 A CN105077380 A CN 105077380A CN 201510534049 A CN201510534049 A CN 201510534049A CN 105077380 A CN105077380 A CN 105077380A
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Classifications
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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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses spicy cod fillet roast and a making method thereof. The making method includes: on the basis of optimal cod material, slicing the cod material into cod fillets without medium bone, washing the cod fillets, adding flavoring liquid composed of cooking wine, composite phosphate, salt, monosodium glutamate, disodium 5'-ribonucleotide, ginger, rice vinegar and water to flavor the cod fillets, roasting the cod fillets to obtain golden surfaces, and quick-freezing the cod fillets; meanwhile, frying and mixing choice plant oil, bean halves, hot pepper, beef tallow, Sichuan pepper, salt, monosodium glutamate, white granulated sugar, yeast extract, hydrolyzed protein powder, disodium 5'-ribonucleotide and ethyl maltol, and performing packaging, metal detecting and sterilizing to obtain condiment packets; proportionally blending the quick-frozen cod fillets and the condiment packets, and performing vacuum packaging and detecting to obtain qualified finished products. The making method is reasonable in procedure and reliable to operate; the made cod fillets are rich in nutrition, good in taste, unique in spicy flavor, long in shelf life and convenient to eat and carry.
Description
Technical field
The present invention relates to the preparation of fish product, especially a kind of spicy roasting cod fillet and preparation method thereof.
Background technology
Cod originates in the cold waters, the North Atlantic Ocean from Northern Europe to Canada and eastern united states, and China is mainly distributed in the abysmal area of Bohai and Yellow Seas and northern East China Sea, is one of marine economy fish that Northern Coastal Region is produced.Cod meat flavour is sweet and refreshing, nutritious; its protein content is very high; but fat content is extremely low; nucleoprotein containing globulin, albumin and phosphorus in cod fish tallow; also containing the necessary each seed amino acid of child development; the demand of its ratio and children is very close; also containing unrighted acid and calcium, phosphorus, iron, B family vitamin etc.; good protective effect is had to cardio-cerebrovascular; it has high nutrition, low cholesterol, easily the advantage such as to be absorbed by the body, and is all-ages nutraceutical.
At present, on market, cod goods mainly contain canned fish, stockfish or the smoked fish that salts down, there is the problems such as mouthfeel is not good, local flavor is poor.And fresh cod is mainly taked to cut into fresh cod fillet quick-frozen preserve, dip in baste taste time edible particularly delicious, but there is shelf-life short deficiency.
Summary of the invention
In order to overcome the deficiency that in prior art, cod goods mouthfeel is not good, local flavor is poor and the fresh cod fillet shelf-life is short, the invention provides a kind of mouthfeel better, the spicy roasting cod fillet of unique flavor, long shelf-life and preparation method thereof.
The technical solution adopted for the present invention to solve the technical problems is: a kind of spicy roasting cod fillet, it comprises and is enclosed in cod fillet in packaging bag and flavoring bag, it is characterized in that: described cod fillet is 100 parts in the weight of cod fillet, and after the baste seasoning that following raw material forms, baking forms: cooking wine 5 ~ 7 parts, composite phosphate 0.05 ~ 0.15 part, salt 2 ~ 3.5 parts, monosodium glutamate 0.5 ~ 0.8 part, 5'-flavour nucleotide disodium 0.05 ~ 0.1 part, 4 ~ 6 parts, ginger, rice vinegar 0.5 ~ 1 part and 90 ~ 120 parts, water; Described flavoring bag is made up of the raw material of following weight: vegetable oil 80 ~ 100 parts, bean cotyledon 90 ~ 110 parts, 50 ~ 70 parts, capsicum, 5 ~ 15 parts, butter, numb green pepper 10 ~ 30 parts, salt 3 ~ 10 parts, monosodium glutamate 1 ~ 5 part, white granulated sugar 20 ~ 40 parts, yeast extract 1 ~ 5 part, protein hydrolysate powder 1 ~ 5 part, 5'-flavour nucleotide disodium 0.1 ~ 0.25 part and ethyl maltol 0.05 ~ 0.15 part; Wherein, described flavoring bag and the weight ratio of cod fillet are 1:1 ~ 3.5.
Described cod fillet is 100 parts in the weight of cod fillet, and after the baste seasoning that following raw material forms, baking forms: cooking wine 6 parts, composite phosphate 0.1 part, salt 3 parts, monosodium glutamate 0.6 part, 5'-flavour nucleotide disodium 0.08 part, 5 parts, ginger, rice vinegar 0.8 part and 100 parts, water.
Described flavoring bag is made up of the raw material of following weight: vegetable oil 90 parts, bean cotyledon 97 parts, 60 parts, capsicum, 10 parts, butter, numb green pepper 20 parts, salt 6 parts, monosodium glutamate 3 parts, white granulated sugar 30 parts, yeast extract 3 parts, protein hydrolysate powder 3 parts, 5'-flavour nucleotide disodium 0.2 part and ethyl maltol 0.1 part.
The preparation method of a kind of spicy roasting cod fillet provided by the invention, is characterized in that: through following process steps:
(1) preparation of roasting cod fillet
(1) raw material is chosen: choosing fresh or freezing rear cod of naturally thawing is raw material;
(2) hack: adopt cutter from cutter fish body head selected cod, be switched to tail point along wherein stinging, then overturn fish body from cutter afterbody, fish head is switched to along wherein stinging, fish body and middle thorn sheet are opened, removes the fish gill and internal organ, make the cod fillet of thorn in nothing; Wherein, hacking in process the central temperature controlling fish body is-4 ~ 4 DEG C;
(3) clean, draining: adopt clear water repeatedly to clean the cod fillet removing the fish gill and internal organ, remove the impurity comprising peritonaeum, blood stains, be washed till fillet flesh noodles pure white after drain fillet surface moisture content;
(4) flood tasty: the cod fillet after draining is put into the good baste of pre-coordination, controls baste temperature below 10 DEG C, flood tasty 7 ~ 10 hours; Wherein, described baste is 100 parts in the weight of cod fillet, is made up of: cooking wine 5 ~ 7 parts, composite phosphate 0.05 ~ 0.15 part, salt 2 ~ 3.5 parts, monosodium glutamate 0.5 ~ 0.8 part, 5'-flavour nucleotide disodium 0.05 ~ 0.1 part, 4 ~ 6 parts, ginger, rice vinegar 0.5 ~ 1 part and 90 ~ 120 parts, water following raw materials in part by weight; In the tasty process of dipping, every 1 ~ 2 hour upset fish body once;
(5) liquid balance is controlled: surface liquid is removed in the cod fillet control after tasty for dipping, then puts in net dish;
(6) toast: the cod fillet after balance is sent in baking box, is baked to fillet surface golden yellow;
(7) quick-frozen: the cod fillet pack sealing after baking is sent in instant freezer and carries out quick-frozen, make its central temperature reach-18 DEG C, for subsequent use;
(2) preparation of flavoring bag
(1) the choosing of Seasoning Ingredients:
Seasoning Ingredients is weighed: vegetable oil 80 ~ 100 parts, bean cotyledon 90 ~ 110 parts, 50 ~ 70 parts, capsicum, 5 ~ 15 parts, butter, numb green pepper 10 ~ 30 parts, salt 3 ~ 10 parts, monosodium glutamate 1 ~ 5 part, white granulated sugar 20 ~ 40 parts, yeast extract 1 ~ 5 part, protein hydrolysate powder 1 ~ 5 part, 5'-flavour nucleotide disodium 0.1 ~ 0.25 part and ethyl maltol 0.05 ~ 0.15 part by following weight;
(2) raw material frying: above-mentioned weighed vegetable oil and butter are mixed and heated to 150 ~ 170 DEG C, adds the bean cotyledon of weighing, capsicum, numb green pepper is fried to fragrance effusion;
(3) raw material mixing: by adding the salt of weighing in the bean cotyledon after utilizing heated vegetable oil, butter frying, capsicum, numb green pepper, monosodium glutamate, white granulated sugar, yeast extract, protein hydrolysate powder, 5'-flavour nucleotide disodium, ethyl maltol mix, obtained flavoring;
(4) flavoring packs and gets: obtained flavoring is carried out dress bag, sealing according to preset weight, then metal detection is carried out through metal detector qualified, send into again in disinfection equipment, adopt the sterilization mode of 98 DEG C/15 minutes to carry out sterilization, obtained flavoring bag;
(3) collocation packaging: the cod fillet after quick-frozen and obtained flavoring bag are arranged in pairs or groups by weight the ratio for 1:1 ~ 3.5, vacuum packaging;
(4) detect, store: the cod fillet after vacuum packaging and flavoring bag warp let-off metal detector are carried out metal detection, detect qualified after finished product, finished product enters storage in-18 DEG C of freezers.
The temperature of described baking box controls at 180 ~ 220 DEG C.
The described metal detector to flavoring bag, its precision Key Limit Value is defined as Fe1.5, SuS2.5.
The described metal detector to the cod fillet after vacuum packaging and flavoring bag, its precision Key Limit Value is defined as Fe1.5, SuS2.5.
The present invention is on the basis of preferential cod raw material, raw material fish is hacked to the cod fillet making thorn in nothing, carry out being impregnated into taste, then it is golden yellow to surface to send into oven for baking, then carries out fast frozen after fillet cleaning; Meanwhile, selected Seasoning Ingredients, carries out packing, metal detection, sterilization produces flavoring bag after frying, mixing; Cod fillet after quick-frozen and obtained flavoring bag are arranged in pairs or groups in proportion, vacuum packaging, after qualified after testing finished product.Wherein, carrying out the tasty baste of dipping to cod fillet is a key point of the present invention, and cooking wine selected in baste can smelling removal, increases the freshness of cod fillet; Composite phosphate strengthens water-retaining property, the gel strength of cod fillet; Monosodium glutamate, salt and 5'-flavour nucleotide disodium can strengthen delicate flavour and the fragrance of cod fillet; The existing effect except raw meat of ginger, also can play antibacterial action; Rice vinegar to cod fillet can sterilization, detoxification, urine smell can be gone again, separate greasy, increase cod fillet nutritive value simultaneously, be in harmonious proportion, gain cod fillet taste.Each component interaction in baste provided by the invention, with rational number proportioning, improves the delicious taste of fillet greatly and plays tender mouthfeel, enhancing cod fillet nutritive value.And be another key point of the present invention with the flavoring bag that the cod fillet after baking, fast frozen is arranged in pairs or groups, vegetable oil in flavoring bag is except the ester generated containing straight chain higher fatty acids and glycerine, also containing the mineral matter such as multiple unsaturated acids and vitamin E, K, calcium, iron, phosphorus, potassium, vegetable oil is used to obtain flavoring non-greasy; Butter are nutritious, easily absorb, and are rich in vitamin A and other liposoluble vitamins; Bean cotyledon is nutritious, and taste is fragrant beautiful, for carrying look flavouring and having additional nutrients; In capsicum, ascorbic content is high, and energy stomach invigorating is aid digestion, improves a poor appetite and improves cardiac function; Fiber crops green pepper can except the stink smell in fillet; After bean cotyledon, capsicum, numb green pepper utilize heated vegetable oil, butter frying, spicy fragrance is pure, can promote salivary secretion, increases appetite; Selected salt, monosodium glutamate, white granulated sugar, 5'-flavour nucleotide disodium have seasoning to fillet, increase fresh, to add perfume effect; Yeast extract, protein hydrolysate powder fillet are served have additional nutrients, penetration enhancement effect; Ethyl maltol has remarkable result to the improving fragrance of fillet food and enhancing, and can extend the food storing phase.In flavoring bag of the present invention each component with the cod fillet of rational weight and baking with eat, nutritious, absorption easy to digest, mouthfeel is better, flavor of hot is unique, edible and easy to carry, easily accept by consumer.In addition, the manufacturing process of cod fillet food of the present invention is be in low temperature environment all the time, ensure that the freshness of raw material, inhibits the breeding of microorganism, improves the quality stability of fillet food; Again through fast frozen after cod fillet baking, its fillet effective period of food quality is long.
The preparation method operation of spicy roasting cod fillet of the present invention is reasonable, operation reliably, is easily accomplished scale production.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further details.
embodiment 1
A preparation method for spicy roasting cod fillet, it is through following process steps:
(1) preparation of roasting cod fillet
(1) raw material is chosen: choosing fresh or freezing rear cod of naturally thawing is raw material;
(2) hack: adopt cutter from cutter fish body head selected cod, be switched to tail point along wherein stinging, then overturn fish body from cutter afterbody, fish head is switched to along wherein stinging, fish body and middle thorn sheet are opened, removes the fish gill and internal organ, make the cod fillet of thorn in nothing; Wherein, hacking in process the central temperature controlling fish body is 0 DEG C;
(3) clean, draining: adopt clear water repeatedly to clean the cod fillet removing the fish gill and internal organ, remove the impurity comprising peritonaeum, blood stains, be washed till fillet flesh noodles pure white after drain fillet surface moisture content;
(4) flood tasty: the cod fillet after draining is put into the good baste of pre-coordination, controls baste temperature at 10 DEG C, flood tasty 8 hours; Wherein, described baste is 100 parts in the weight of cod fillet, is made up of: cooking wine 6 parts, composite phosphate 0.1 part, salt 3 parts, monosodium glutamate 0.6 part, 5'-flavour nucleotide disodium 0.08 part, 5 parts, ginger, rice vinegar 0.8 part and 100 parts, water following raw materials in part by weight; In the tasty process of dipping, every 1.5 hours upset fish bodies once;
(5) liquid balance is controlled: surface liquid is removed in the cod fillet control after tasty for dipping, then puts in net dish;
(6) toast: sent in baking box by the cod fillet after balance, temperature controls, at 200 DEG C, to be baked to fillet surface golden yellow;
(7) quick-frozen: the cod fillet pack sealing after baking is sent in instant freezer and carries out quick-frozen, make its central temperature reach-18 DEG C, for subsequent use;
(2) preparation of flavoring bag
(1) the choosing of Seasoning Ingredients:
Seasoning Ingredients is weighed: vegetable oil 90 parts, bean cotyledon 97 parts, 60 parts, capsicum, 10 parts, butter, numb green pepper 20 parts, salt 6 parts, monosodium glutamate 3 parts, white granulated sugar 30 parts, yeast extract 3 parts, protein hydrolysate powder 3 parts, 5'-flavour nucleotide disodium 0.2 part and ethyl maltol 0.1 part by following weight;
(2) raw material frying: above-mentioned weighed vegetable oil and butter are mixed and heated to 160 DEG C, adds the bean cotyledon of weighing, capsicum, numb green pepper is fried to fragrance effusion;
(3) raw material mixing: by adding the salt of weighing in the bean cotyledon after utilizing heated vegetable oil, butter frying, capsicum, numb green pepper, monosodium glutamate, white granulated sugar, yeast extract, protein hydrolysate powder, 5'-flavour nucleotide disodium, ethyl maltol mix, obtained flavoring;
(4) flavoring packs and gets: obtained flavoring is carried out dress bag, sealing according to preset weight, then it is qualified that the metal detector being defined as Fe1.5, SuS2.5 through precision Key Limit Value carries out metal detection, send into again in disinfection equipment, the sterilization mode of 98 DEG C/15 minutes is adopted to carry out sterilization, obtained flavoring bag;
(3) collocation packaging: the cod fillet after quick-frozen and obtained flavoring bag are arranged in pairs or groups by weight the ratio for 1:2.5, vacuum packaging;
(4) detect, store: the metal detector that the cod fillet after vacuum packaging and flavoring bag warp let-off precision Key Limit Value are defined as Fe1.5, SuS2.5 is carried out metal detection, detect qualified after finished product, finished product enters storage in-18 DEG C of freezers.
The present embodiment make spicy roasting cod fillet delicious flavour, mouthfeel is good, flavor of hot is unique.Its preparation method operation is reasonable, operation reliably, is easily accomplished scale production.
embodiment 2
A preparation method for spicy roasting cod fillet, it is through following process steps:
(1) preparation of roasting cod fillet
(1) raw material is chosen: choosing fresh or freezing rear cod of naturally thawing is raw material;
(2) hack: adopt cutter from cutter fish body head selected cod, be switched to tail point along wherein stinging, then overturn fish body from cutter afterbody, fish head is switched to along wherein stinging, fish body and middle thorn sheet are opened, removes the fish gill and internal organ, make the cod fillet of thorn in nothing; Wherein, hack in process the central temperature controlling fish body and be-4 DEG C;
(3) clean, draining: adopt clear water repeatedly to clean the cod fillet removing the fish gill and internal organ, remove the impurity comprising peritonaeum, blood stains, be washed till fillet flesh noodles pure white after drain fillet surface moisture content;
(4) flood tasty: the cod fillet after draining is put into the good baste of pre-coordination, controls baste temperature at 5 DEG C, flood tasty 10 hours; Wherein, described baste is 100 parts in the weight of cod fillet, is made up of: cooking wine 5 parts, composite phosphate 0.15 part, salt 2 parts, monosodium glutamate 0.8 part, 5'-flavour nucleotide disodium 0.05 part, 6 parts, ginger, rice vinegar 0.5 part and 120 parts, water following raw materials in part by weight; In the tasty process of dipping, every 1 hour upset fish body once;
(5) liquid balance is controlled: surface liquid is removed in the cod fillet control after tasty for dipping, then puts in net dish;
(6) toast: sent in baking box by the cod fillet after balance, temperature controls, at 220 DEG C, to be baked to fillet surface golden yellow;
(7) quick-frozen: the cod fillet pack sealing after baking is sent in instant freezer and carries out quick-frozen, make its central temperature reach-18 DEG C, for subsequent use;
(2) preparation of flavoring bag
(1) the choosing of Seasoning Ingredients:
Seasoning Ingredients is weighed: vegetable oil 80 parts, bean cotyledon 110 parts, 50 parts, capsicum, 15 parts, butter, numb green pepper 10 parts, salt 10 parts, monosodium glutamate 1 part, white granulated sugar 40 parts, yeast extract 1 part, protein hydrolysate powder 5 parts, 5'-flavour nucleotide disodium 0.1 part and ethyl maltol 0.15 part by following weight;
(2) raw material frying: above-mentioned weighed vegetable oil and butter are mixed and heated to 150 DEG C, adds the bean cotyledon of weighing, capsicum, numb green pepper is fried to fragrance effusion;
(3) raw material mixing: by adding the salt of weighing in the bean cotyledon after utilizing heated vegetable oil, butter frying, capsicum, numb green pepper, monosodium glutamate, white granulated sugar, yeast extract, protein hydrolysate powder, 5'-flavour nucleotide disodium, ethyl maltol mix, obtained flavoring;
(4) flavoring packs and gets: obtained flavoring is carried out dress bag, sealing according to preset weight, then it is qualified that the metal detector being defined as Fe1.5, SuS2.5 through precision Key Limit Value carries out metal detection, send into again in disinfection equipment, the sterilization mode of 98 DEG C/15 minutes is adopted to carry out sterilization, obtained flavoring bag;
(3) collocation packaging: the cod fillet after quick-frozen and obtained flavoring bag are arranged in pairs or groups by weight the ratio for 1:3.5, vacuum packaging;
(4) detect, store: the metal detector that the cod fillet after vacuum packaging and flavoring bag warp let-off precision Key Limit Value are defined as Fe1.5, SuS2.5 is carried out metal detection, detect qualified after finished product, finished product enters storage in-18 DEG C of freezers.
The spicy roasting cod fillet that the present embodiment makes is nutritious, spicy good to eat, and its preparation method operation is reasonable, operation reliably, is easily accomplished scale production.
embodiment 3
A preparation method for spicy roasting cod fillet, it is through following process steps:
(1) preparation of roasting cod fillet
(1) raw material is chosen: choosing fresh or freezing rear cod of naturally thawing is raw material;
(2) hack: adopt cutter from cutter fish body head selected cod, be switched to tail point along wherein stinging, then overturn fish body from cutter afterbody, fish head is switched to along wherein stinging, fish body and middle thorn sheet are opened, removes the fish gill and internal organ, make the cod fillet of thorn in nothing; Wherein, hacking in process the central temperature controlling fish body is 4 DEG C;
(3) clean, draining: adopt clear water repeatedly to clean the cod fillet removing the fish gill and internal organ, remove the impurity comprising peritonaeum, blood stains, be washed till fillet flesh noodles pure white after drain fillet surface moisture content;
(4) flood tasty: the cod fillet after draining is put into the good baste of pre-coordination, controls baste temperature at 3 DEG C, flood tasty 7 hours; Wherein, described baste is 100 parts in the weight of cod fillet, is made up of: cooking wine 7 parts, composite phosphate 0.05 part, salt 3.5 parts, monosodium glutamate 0.5 part, 5'-flavour nucleotide disodium 0.1 part, 4 parts, ginger, rice vinegar 1 part and 90 parts, water following raw materials in part by weight; In the tasty process of dipping, every 2 hours upset fish bodies once;
(5) liquid balance is controlled: surface liquid is removed in the cod fillet control after tasty for dipping, then puts in net dish;
(6) toast: sent in baking box by the cod fillet after balance, temperature controls, at 180 DEG C, to be baked to fillet surface golden yellow;
(7) quick-frozen: the cod fillet pack sealing after baking is sent in instant freezer and carries out quick-frozen, make its central temperature reach-18 DEG C, for subsequent use;
(2) preparation of flavoring bag
(1) the choosing of Seasoning Ingredients:
Seasoning Ingredients is weighed: vegetable oil 100 parts, bean cotyledon 90 parts, 70 parts, capsicum, 5 parts, butter, numb green pepper 30 parts, salt 3 parts, monosodium glutamate 5 parts, white granulated sugar 20 parts, yeast extract 5 parts, protein hydrolysate powder 1 part, 5'-flavour nucleotide disodium 0.25 part and ethyl maltol 0.05 part by following weight;
(2) raw material frying: above-mentioned weighed vegetable oil and butter are mixed and heated to 170 DEG C, adds the bean cotyledon of weighing, capsicum, numb green pepper is fried to fragrance effusion;
(3) raw material mixing: by adding the salt of weighing in the bean cotyledon after utilizing heated vegetable oil, butter frying, capsicum, numb green pepper, monosodium glutamate, white granulated sugar, yeast extract, protein hydrolysate powder, 5'-flavour nucleotide disodium, ethyl maltol mix, obtained flavoring;
(4) flavoring packs and gets: obtained flavoring is carried out dress bag, sealing according to preset weight, then it is qualified that the metal detector being defined as Fe1.5, SuS2.5 through precision Key Limit Value carries out metal detection, send into again in disinfection equipment, the sterilization mode of 98 DEG C/15 minutes is adopted to carry out sterilization, obtained flavoring bag;
(3) collocation packaging: the cod fillet after quick-frozen and obtained flavoring bag are arranged in pairs or groups by weight the ratio for 1:1, vacuum packaging;
(4) detect, store: the metal detector that the cod fillet after vacuum packaging and flavoring bag warp let-off precision Key Limit Value are defined as Fe1.5, SuS2.5 is carried out metal detection, detect qualified after finished product, finished product enters storage in-18 DEG C of freezers.
The spicy roasting cod fillet that the present embodiment makes is nutritious, delicious flavour, flavor of hot unique oral sensations are good, and its preparation method operation is reasonable, operation reliably, is easily accomplished scale production.
Claims (7)
1. a spicy roasting cod fillet, it comprises and is enclosed in cod fillet in packaging bag and flavoring bag, it is characterized in that: described cod fillet is 100 parts in the weight of cod fillet, and after the baste seasoning that following raw material forms, baking forms: cooking wine 5 ~ 7 parts, composite phosphate 0.05 ~ 0.15 part, salt 2 ~ 3.5 parts, monosodium glutamate 0.5 ~ 0.8 part, 5'-flavour nucleotide disodium 0.05 ~ 0.1 part, 4 ~ 6 parts, ginger, rice vinegar 0.5 ~ 1 part and 90 ~ 120 parts, water; Described flavoring bag is made up of the raw material of following weight: vegetable oil 80 ~ 100 parts, bean cotyledon 90 ~ 110 parts, 50 ~ 70 parts, capsicum, 5 ~ 15 parts, butter, numb green pepper 10 ~ 30 parts, salt 3 ~ 10 parts, monosodium glutamate 1 ~ 5 part, white granulated sugar 20 ~ 40 parts, yeast extract 1 ~ 5 part, protein hydrolysate powder 1 ~ 5 part, 5'-flavour nucleotide disodium 0.1 ~ 0.25 part and ethyl maltol 0.05 ~ 0.15 part; Wherein, described flavoring bag and the weight ratio of cod fillet are 1:1 ~ 3.5.
2. the spicy roasting cod fillet of one according to claim 1, it is characterized in that: described cod fillet is 100 parts in the weight of cod fillet, and after the baste seasoning that following raw material forms, baking forms: cooking wine 6 parts, composite phosphate 0.1 part, salt 3 parts, monosodium glutamate 0.6 part, 5'-flavour nucleotide disodium 0.08 part, 5 parts, ginger, rice vinegar 0.8 part and 100 parts, water.
3. the spicy roasting cod fillet of one according to claim 1 and 2, is characterized in that: described flavoring bag is made up of the raw material of following weight: vegetable oil 90 parts, bean cotyledon 97 parts, 60 parts, capsicum, 10 parts, butter, numb green pepper 20 parts, salt 6 parts, monosodium glutamate 3 parts, white granulated sugar 30 parts, yeast extract 3 parts, protein hydrolysate powder 3 parts, 5'-flavour nucleotide disodium 0.2 part and ethyl maltol 0.1 part.
4. the preparation method of a kind of spicy roasting cod fillet according to claim 1, is characterized in that: through following process steps:
(1) preparation of roasting cod fillet
(1) raw material is chosen: choosing fresh or freezing rear cod of naturally thawing is raw material;
(2) hack: adopt cutter from cutter fish body head selected cod, be switched to tail point along wherein stinging, then overturn fish body from cutter afterbody, fish head is switched to along wherein stinging, fish body and middle thorn sheet are opened, removes the fish gill and internal organ, make the cod fillet of thorn in nothing; Wherein, hacking in process the central temperature controlling fish body is-4 ~ 4 DEG C;
(3) clean, draining: adopt clear water repeatedly to clean the cod fillet removing the fish gill and internal organ, remove the impurity comprising peritonaeum, blood stains, be washed till fillet flesh noodles pure white after drain fillet surface moisture content;
(4) flood tasty: the cod fillet after draining is put into the good baste of pre-coordination, controls baste temperature below 10 DEG C, flood tasty 7 ~ 10 hours; Wherein, described baste is 100 parts in the weight of cod fillet, is made up of: cooking wine 5 ~ 7 parts, composite phosphate 0.05 ~ 0.15 part, salt 2 ~ 3.5 parts, monosodium glutamate 0.5 ~ 0.8 part, 5'-flavour nucleotide disodium 0.05 ~ 0.1 part, 4 ~ 6 parts, ginger, rice vinegar 0.5 ~ 1 part and 90 ~ 120 parts, water following raw materials in part by weight; In the tasty process of dipping, every 1 ~ 2 hour upset fish body once;
(5) liquid balance is controlled: surface liquid is removed in the cod fillet control after tasty for dipping, then puts in net dish;
(6) toast: the cod fillet after balance is sent in baking box, is baked to fillet surface golden yellow;
(7) quick-frozen: the cod fillet pack sealing after baking is sent in instant freezer and carries out quick-frozen, make its central temperature reach-18 DEG C, for subsequent use;
(2) preparation of flavoring bag
(1) the choosing of Seasoning Ingredients:
Seasoning Ingredients is weighed: vegetable oil 80 ~ 100 parts, bean cotyledon 90 ~ 110 parts, 50 ~ 70 parts, capsicum, 5 ~ 15 parts, butter, numb green pepper 10 ~ 30 parts, salt 3 ~ 10 parts, monosodium glutamate 1 ~ 5 part, white granulated sugar 20 ~ 40 parts, yeast extract 1 ~ 5 part, protein hydrolysate powder 1 ~ 5 part, 5'-flavour nucleotide disodium 0.1 ~ 0.25 part and ethyl maltol 0.05 ~ 0.15 part by following weight;
(2) raw material frying: above-mentioned weighed vegetable oil and butter are mixed and heated to 150 ~ 170 DEG C, adds the bean cotyledon of weighing, capsicum, numb green pepper is fried to fragrance effusion;
(3) raw material mixing: by adding the salt of weighing in the bean cotyledon after utilizing heated vegetable oil, butter frying, capsicum, numb green pepper, monosodium glutamate, white granulated sugar, yeast extract, protein hydrolysate powder, 5'-flavour nucleotide disodium, ethyl maltol mix, obtained flavoring;
(4) flavoring packs and gets: obtained flavoring is carried out dress bag, sealing according to preset weight, then metal detection is carried out through metal detector qualified, send into again in disinfection equipment, adopt the sterilization mode of 98 DEG C/15 minutes to carry out sterilization, obtained flavoring bag;
(3) collocation packaging: the cod fillet after quick-frozen and obtained flavoring bag are arranged in pairs or groups by weight the ratio for 1:1 ~ 3.5, vacuum packaging;
(4) detect, store: the cod fillet after vacuum packaging and flavoring bag warp let-off metal detector are carried out metal detection, detect qualified after finished product, finished product enters storage in-18 DEG C of freezers.
5. the preparation method of a kind of spicy roasting cod fillet according to claim 4, is characterized in that: the temperature of described baking box controls at 180 ~ 220 DEG C.
6. the preparation method of a kind of spicy roasting cod fillet according to claim 4, it is characterized in that: the described metal detector to flavoring bag, its precision Key Limit Value is defined as Fe1.5, SuS2.5.
7. the preparation method of a kind of spicy roasting cod fillet according to claim 4, is characterized in that: the described metal detector to the cod fillet after vacuum packaging and flavoring bag, its precision Key Limit Value is defined as Fe1.5, SuS2.5.
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