CN105146586A - Instant cartilaginous fish food - Google Patents
Instant cartilaginous fish food Download PDFInfo
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- CN105146586A CN105146586A CN201510652085.6A CN201510652085A CN105146586A CN 105146586 A CN105146586 A CN 105146586A CN 201510652085 A CN201510652085 A CN 201510652085A CN 105146586 A CN105146586 A CN 105146586A
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Classifications
-
- 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
Abstract
The invention discloses an instant cartilaginous fish food. A preparation method of the instant cartilaginous fish food particularly comprises the following steps: preparation of a fish spine softener; preparation of a seasoning liquid; selection of a fish; processing of the fish body; softening of the fish spine and fish bones; preservation: soaking the processed fish body in the seasoning liquid; packaging; boiling. By special means, abundant calcium and microelements contained in the fish spine, fish bones and fish scales (three treasures of a fish body) can be totally absorbed by a human body, so that the nutritional value of the instant cartilaginous fish food is much higher than those of other fish products; no frying process is adopted and nutrients of the fish are kept, so that the prepared instant cartilaginous fish food can only nourish the human body when being eaten, and is harmless; the integrity of the processed fish body is kept, so that a high-end, characteristic and delicious commodity is formed through fine packaging, and can be circulated to various regions for sale; through preparation of the instant cartilaginous fish food, the values of common fishes can be multiplied, greater values can be achieved, and more considerable benefits can be gained.
Description
Technical field
The present invention relates to a kind of food processing technology field, be specifically related to a kind of selachian of instant bagged.
Technical background
" taste of fish is the taste of hundred tastes to ancients' cloud, has eaten fish, and hundred tastes are tasteless." fish always becomes the food that people like.Traditional saying that China just has from ancient times " not becoming seat without fish ".Flesh of fish meat is fine and smooth, delicious flavour and very easily absorbing, and is particularly suitable for old man and child eats.
Fish is delicious flavour not only, also has plurality of health care functions to human body.Grow than comparatively fast through ichthyophagous child, intellectual development is also relatively good, more healthy and stronger through the ichthyophagous person, and the life-span is also long.Secret is wherein exactly that fish have following nutrition and health care feature:
1, fish contains very abundant complete protein.The contained protein of the flesh of fish is all complete protein, and similar with human body of the amount of essential amino acid contained by protein and ratio, and the most applicable human body needs are easily digested.Eat fish to shield to cardiovascular and cerebrovascular more.Research shows, in the egg in diet, the composition of matter, sulfur-containing amino acid is higher, then the hypertensive incidence of disease is lower.Fish protein contains abundant methionine and ox sulfuric acid, it is all sulfur-containing amino acid, it can affect the regulation mechanism of blood pressure, renal sodium excretion amount is increased, thus suppress sodium salt on the impact of blood pressure, reduce the hypertensive incidence of disease, the survey report of epidemiological study group of Harvard University shows: eating fish can prevention of cardiac.If eat weekly 1 ~ 3 fish, cardiopathic morbid risk can reduce by 21%.
2, purport fat content is lower.The purport fat content of the flesh of fish is general all lower, and great majority only have 1 ~ 4%.The fat of the flesh of fish is many to be made up of unrighted acid, and the carbochain that the acid of purport fat is closed in insatiable hunger is longer, has the effect reducing cholesterol.
3, inorganic salts and vitamin content higher.The fish every kilogram flesh of fish is containing iodine up to 500 ~ 1000 micrograms, and the fresh-water fishes every kilogram flesh of fish, also containing iodine 50 ~ 400 microgram, goes back the inorganic salts such as iron content, calcium.The flesh of fish is also containing a large amount of vitamin A, vitamin D etc.These are all the nutrients that human body needs.
4, the anti-melancholy of fish is eaten.Research finds, have a kind of special aliphatic acid in fish body, it is relevant with " the happy hormone " in human brain, and it has alleviates the effect such as stress, balance mood.
5, fish is eaten clever.People is when requiring mental skill, the nerve cell manufacture of brain also discharges a kind of neurotransmitter ~ acetylcholine of transmission of information, it can discharge more, memory thinking ability is higher, containing abundant ovum phosphorus purport in fish head, after intestinal absorption, choline can be decomposited, choline enters brain with blood, and the acetic acid again in brain is combined to be converted into acetyl courage thus to improve the concentration of ethylbenzene phatidylcholine in brain and contributes to the transmission of brain internal information, strengthens memory, thinking, analysis ability.
6, float for fishing is eaten bright and can be anti-aging.
Expert points out, eat fish to eat meat be less human sciences's New trends more.
But " fish is fond of eating; perverse difficult to manage ", do not know have how many people to be hoped sashimi (raw fish) fear because eating fish by perverse card throat for thousands of years, particularly child and this colony of old man are mostly all because barbaricly can not be eaten fish by fishbone block the throat, can just ichthyophagous crowd, fish scale, fish-bone and fishbone are also be used as refuse to discard.As everyone knows, containing abundant calcareous and micro-in fish-bone, nutritionist also finds that fish scale, fish-bone and fishbone contain more lecithin, multiple unrighted acid, also containing several mineral materials, especially high with calcium, phosphorus content.Fish scale also has special role, can preventing child rickets, old man's osteoporosis and fracture.In a word, fish scale, fish-bone and fishbone are ideal health products, are described as " fish body Triratna ".The elderly senesce concerning the teenager and bone that are in growth period, often edible " fish body Triratna " benefits very much.The huge waste that also result in fish nutrition composition particularly keratin, colloid albumen and calcium constituent is abandoned for fish scale, fishbone and fish-bone.These mistaken ideas are prevalent in all over the world, and this is regretted and has come several thousand like this equally.
Along with science and technology is maked rapid progress, people develop a kind of novel fish product---and bone-free fish, is characterized in: through special processes, fishbone is softened, and edible process, without fishbone sense, makes head, bone, thorn, fin, tail, wing, squama all become delicious.
Application number is " processing method of a kind of crisp bone fish " of 200610048228.3, and these invention concrete steps are: 1, slaughtered by live fish, clean, drain away the water; 2, the live fish handled well is placed in container, pickles 30 ~ 50 minutes with seasoning matter; 3, the fish of pickling is put into marmite, add the little fire of more than 20 kind of seasoning matter stewing 4 ~ 6 hours.The fish that this invention processes can only market goods locally, can not form finished product circulation.
Application number is " fried crisp bone fish " of 200810141027.7, and in the technique described in this invention, fish needs by fried.But the harm of fried food to people is very serious.
Application number is " the lotus fried crisp bone fish " of 03121196.8, and the fish process according to this invention needs to boil 15 hours, time-consumingly requires great effort again, and the fish of working it out also can not work as commodity to circulate.
Application number is " processing method of bone-free fish " of 200610017408.5, and in the technique described in this invention, processing fish is also be very serious fried food to the harm of people.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art and provide brand-new a kind of crisp bone fish preparation method.Specifically comprise: prepare fish-bone softening agent → prepare flavouring liquid → select fish → fish body processing process → fish bony spur sofening treatment → immersion flavouring liquid to pickle → packaging → Steamed fish.
The present invention is achieved through the following technical solutions:
A selachian for instant bagged, is below preparation method's step in technical scheme:
1, fish-bone softening agent is prepared: organize edible high quality rice vinegar 1000ml, vitamin C 4, traditional Chinese medicine-Clematis chinensis 200 grams, white sugar 300 grams, water 1000ml, first add after 200 grams of root of Chinese clematis low baking temperatures boil 2 hours with 1000ml water, slag is filtered out, then continue to be heated to liquid concentration to 500ml, again 1000ml edible high quality rice vinegar, 500ml root of Chinese clematis herb liquid are mixed, will after 4 vitamin C grind up powders and 200 grams of white sugar be mixed into liquid and be stirred to completely fused with liquid and must spur softening agent.
2, prepare flavouring liquid: anistree 40 grams of tissue, cloves 6 grams, kaempferia galamga 8 grams, tsaoko 30 grams, fragrant fruit 25 grams, spiceleaf 50 grams, husky benevolence 25 grams, 40 grams, cassia bark, dried orange peel 30 grams, meat bandit 30 grams, Radix Codonopsis 15 grams, salt 100 grams, monosodium glutamate 40 grams, chickens' extract 50 grams, 70 grams, rock sugar, cooking wine 500ml, soy sauce 300ml, 100 grams, ginger, onion parts 100 grams, 60 grams, garlic, old hen one, 2500 grams, large bone, 25 kilograms, clear water, preparation process is first by anise, cloves, kaempferia galamga, tsaoko, fragrant fruit, spiceleaf, Sha Ren, cassia bark, dried orange peel, meat bandit, Radix Codonopsis, onion parts, garlic, ginger mixes and wraps with husky cloth, then the old hen and after cleaning, large bone, salt, monosodium glutamate, chickens' extract, rock sugar, cooking wine, soy sauce is put into 25 kilograms of clear water and is boiled and form flavouring liquid.
3, fish is selected: selection body weight is less than 1.5 kilograms fresh live fishes.
4, fish body processing process: fish body left by cutter plane from the fish back of the body, gills and the fish gill, and inside and outside rinsed well by fish body with clear water.
5, fish bony spur sofening treatment: fish body is placed in completely spur softening agent and soaks 30 minutes.
6, pickle: again fish body is placed in completely after picking up from spur softening agent in flavouring liquid and soaks 2 ~ 3 hours.
7, pack: fish is picked up the flavouring liquid retained in fish body simultaneously from flavouring liquid and does not discharge, be then positioned in the polybag of high pressure resistant, high temperature, and sack is tamping.
8, Steamed fish: packaged fish is positioned in high-pressure bottle and is the high pressure of 121 DEG C in 1.5 kilograms/cm2 pressure, temperature, maintains steaming 20 ~ 30 minutes under hot conditions, take out to obtain finished product after cooling from high-pressure bottle.
The present invention both had the following advantages:
1, preparation method's technique proposed by the invention simply, is easily implemented.
2, innovative point of the present invention is exactly successfully " fish body Triratna ", through any special measures, is incorporated fish body, to make in fish-bone, fishbone and fish scale contained to enrich calcareous and trace element all by human body is absorbed, and its nutritive value is far away higher than other fish product.
3, the fish prepared by the present invention, not by fried, keeps the nutritional labeling of fish, only nourishing, without any harm of people's food.
4, can prepare all barbed fish by the present invention, after processing, fish body keeps complete, is exactly a top grade, characteristic, delicious commodity after carrying out spermatophore dress, can be passed to arbitrarily various places and sell.
5, by the fish that the present invention prepares, have huge consuming public and clear and definite consumer to, be keep up with the trend of the times, that make to measure for ordinary people, inexpensive, have very strong market health-oriented products targetedly.
6, by implementing the present invention, making common fish be able to several times increment, realizing larger value, obtain more considerable benefit.
Detailed description of the invention
Below in conjunction with embodiment, method of the present invention is further illustrated.
A selachian for instant bagged, detailed description of the invention is as follows:
1, fish-bone softening agent is prepared: organize edible high quality rice vinegar 1000ml, vitamin C 4, traditional Chinese medicine-Clematis chinensis 200 grams, white sugar 300 grams, water 1000ml, first add after 200 grams of root of Chinese clematis low baking temperatures boil 2 hours with 1000ml water, slag is filtered out, then continue to be heated to liquid concentration to 500ml, again 1000ml edible high quality rice vinegar, 500ml root of Chinese clematis herb liquid are mixed, will after 4 vitamin C grind up powders and 200 grams of white sugar be mixed into liquid and be stirred to completely fused with liquid and must spur softening agent.
2, prepare flavouring liquid: anistree 40 grams of tissue, cloves 6 grams, kaempferia galamga 8 grams, tsaoko 30 grams, fragrant fruit 25 grams, spiceleaf 50 grams, husky benevolence 25 grams, 40 grams, cassia bark, dried orange peel 30 grams, meat bandit 30 grams, Radix Codonopsis 15 grams, salt 100 grams, monosodium glutamate 40 grams, chickens' extract 50 grams, 70 grams, rock sugar, cooking wine 500ml, soy sauce 300ml, 100 grams, ginger, onion parts 100 grams, 60 grams, garlic, old hen one, 2500 grams, large bone, 25 kilograms, clear water, preparation process is first by anise, cloves, kaempferia galamga, tsaoko, fragrant fruit, spiceleaf, Sha Ren, cassia bark, dried orange peel, meat bandit, Radix Codonopsis, onion parts, garlic, ginger mixes and wraps with husky cloth, then the old hen and after cleaning, large bone, salt, monosodium glutamate, chickens' extract, rock sugar, cooking wine, soy sauce is put into 25 kilograms of clear water and is boiled and form flavouring liquid.
3, fish is selected: selection body weight is less than 1.5 kilograms fresh live fishes.
4, fish body processing process: fish body left by cutter plane from the fish back of the body, gills and the fish gill, and inside and outside rinsed well by fish body with clear water.
5, fish bony spur sofening treatment: fish body is placed in completely spur softening agent and soaks 30 minutes.
6, pickle: again fish body is placed in completely after picking up from spur softening agent in flavouring liquid and soaks 2 ~ 3 hours.
7, pack: fish is picked up the flavouring liquid retained in fish body simultaneously from flavouring liquid and does not discharge, be then positioned in the polybag of high pressure resistant, high temperature, and sack is tamping.
8, Steamed fish: packaged fish is positioned in high-pressure bottle and is the high pressure of 121 DEG C in 1.5 kilograms/cm2 pressure, temperature, maintains steaming 20 ~ 30 minutes under hot conditions, take out to obtain finished product after cooling from high-pressure bottle.
Claims (1)
1. a selachian for instant bagged, is characterized in that below preparation method's step:
(1) fish-bone softening agent is prepared: organize edible high quality rice vinegar 1000ml, vitamin C 4, traditional Chinese medicine-Clematis chinensis 200 grams, white sugar 300 grams, water 1000ml, first add after 200 grams of root of Chinese clematis low baking temperatures boil 2 hours with 1000ml water, slag is filtered out, then continue to be heated to liquid concentration to 500ml, again 1000ml edible high quality rice vinegar, 500ml root of Chinese clematis herb liquid are mixed, will after 4 vitamin C grind up powders and 200 grams of white sugar be mixed into liquid and be stirred to completely fused with liquid and must spur softening agent;
(2) flavouring liquid is prepared: anistree 40 grams of tissue, cloves 6 grams, kaempferia galamga 8 grams, tsaoko 30 grams, fragrant fruit 25 grams, spiceleaf 50 grams, husky benevolence 25 grams, 40 grams, cassia bark, dried orange peel 30 grams, meat bandit 30 grams, Radix Codonopsis 15 grams, salt 10 () gram, monosodium glutamate 40 grams, chickens' extract 50 grams, 70 grams, rock sugar, cooking wine 500ml, soy sauce 300ml, 100 grams, ginger, onion parts 100 grams, 60 grams, garlic, old hen one, 2500 grams, large bone, 25 kilograms, clear water, preparation process is first by anise, cloves, kaempferia galamga, tsaoko, fragrant fruit, spiceleaf, Sha Ren, cassia bark, dried orange peel, meat bandit, Radix Codonopsis, onion parts, garlic, ginger mixes and wraps with husky cloth, then the old hen and after cleaning, large bone, salt, monosodium glutamate, chickens' extract, rock sugar, cooking wine, soy sauce is put into 25 kilograms of clear water and is boiled and form flavouring liquid,
(3) fish is selected: selection body weight is less than 1.5 kilograms fresh live fishes;
(4) fish body processing process: fish body left by cutter plane from the fish back of the body, gills and the fish gill, and inside and outside rinsed well by fish body with clear water;
(5) fish bony spur sofening treatment: fish body is placed in completely spur softening agent and soaks 30 minutes;
(6) pickle: again fish body is placed in completely after picking up from spur softening agent in flavouring liquid and soaks 2 ~ 3 hours;
(7) pack: fish is picked up the flavouring liquid retained in fish body simultaneously from flavouring liquid and does not discharge, be then positioned in the polybag of high pressure resistant, high temperature, and sack is tamping;
(8) Steamed fish: packaged fish is positioned in high-pressure bottle and is the high pressure of 121 DEG C in 1.5 kilograms/cm2 pressure, temperature, maintains steaming 20 ~ 30 minutes under hot conditions, take out to obtain finished product after cooling from high-pressure bottle.
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| CN201510652085.6A CN105146586A (en) | 2015-10-12 | 2015-10-12 | Instant cartilaginous fish food |
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| CN201510652085.6A CN105146586A (en) | 2015-10-12 | 2015-10-12 | Instant cartilaginous fish food |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850890A (en) * | 2018-04-20 | 2018-11-23 | 浙江工商大学 | A kind of production method of crisp-fried loach bone |
| CN112106815A (en) * | 2020-08-19 | 2020-12-22 | 沈政佳 | Fishbone treatment process |
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| CN1456095A (en) * | 2003-03-31 | 2003-11-19 | 张锐 | Fish with softened bones and lotus leaf fragrant |
| CN1919069A (en) * | 2006-08-29 | 2007-02-28 | 薛永生 | Crisp bone fish processing method |
| CN101336729A (en) * | 2008-08-14 | 2009-01-07 | 张佳骏 | Fried crisp bone fish |
| CN102652566A (en) * | 2012-02-25 | 2012-09-05 | 何寒 | Method for preparing bone-crisped fish |
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- 2015-10-12 CN CN201510652085.6A patent/CN105146586A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1456095A (en) * | 2003-03-31 | 2003-11-19 | 张锐 | Fish with softened bones and lotus leaf fragrant |
| CN1919069A (en) * | 2006-08-29 | 2007-02-28 | 薛永生 | Crisp bone fish processing method |
| CN101336729A (en) * | 2008-08-14 | 2009-01-07 | 张佳骏 | Fried crisp bone fish |
| CN102652566A (en) * | 2012-02-25 | 2012-09-05 | 何寒 | Method for preparing bone-crisped fish |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850890A (en) * | 2018-04-20 | 2018-11-23 | 浙江工商大学 | A kind of production method of crisp-fried loach bone |
| CN112106815A (en) * | 2020-08-19 | 2020-12-22 | 沈政佳 | Fishbone treatment process |
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