CN105146589A - Processing method of tomato fish - Google Patents

Abstract

The invention relates to a processing method of a tomato fish. The processing method comprises the following steps: preparing an ingredient I and an ingredient II; soaking mackerel, and shifting blood water into clean water; putting the mackerel into a frying pan, frying the mackerel until floating, fishing out the mackerel, and filtering out oil; putting the fried mackerel into a pressure cooker, dissolving the ingredient I into hot water, pouring the ingredient I into the pressure cooker for stewing, and salting the stewed tomato fish in the pressure cooker for three days; heating the salted tomato fish until boiling, removing the floating oil, and then heating with a slow fire; putting the ingredient II into a basin, stirring the ingredient II evenly, pouring the ingredient II into the pressure cooker, and evenly mixing the ingredient II with the original ingredient I; and stewing the mixture with the slow fire until a high-pressure valve exhausts and decompresses, and timing three times, so as to form the product tomato fish. The tomato fish is novel and unique in ingredients, and free of a corrosion remover or a preservative, so that the processed tomato fish product belongs to a purely green healthy cooked food, is high in freshness and mellow in taste.

Description

The processing method of tomato fish

Technical field

The present invention relates to food-processing method, specifically a kind of processing method of tomato fish.

Background technology

Tomato fish is the traditional common fish product of China.Greatly mainly with canned be main, open instant, multiple tastes, instant, be well received by consumers.Along with the raising of people's living standard, also just there is higher requirement to nutrition, mouthfeel, taste, so traditional canned tomato fish also deposits following deficiency:

1. canned canned fish, the resting period is long, at least some months, and 1 year at most, this must cause the loss in taste and mouthfeel;

2. canned canned fish, for extending the resting period, can add the various additives that anticorrisive agent, antistaling agent etc. affect taste, mouthfeel mostly.

To sum up, traditional canned tomato fish cannot meet the demand of consumer taste.

Summary of the invention

The present invention is intended to solve the problem that nutrition is single, taste is not good enough, freshness is not high that above-mentioned conventional tomato fish exists, and provide a kind of fresh, nutrition more horn of plenty, taste is better, the processing method of tomato fish in bulk.

The technical scheme that the present invention solves the employing of its technical problem is:

A processing method for tomato fish, carry out in the steps below:

(1) batching I of processing tomato fish, batching II is prepared;

Batching I is made up of the raw material of following parts by weight:

Catsup 30-32 part; Monosodium glutamate 1.8-2.2 part; Edible salt 8-10 part; 13 fragrant 0.7-0.9 parts; Seasoning essence 1.5-1.7 part; Red kojic rice powder 1.8-2.2 part; Honey element 1-1.5 part; Cooking wine 14-16 part; White sugar 20-22 part; Light-coloured vinegar 14-16 part;

Batching II is made up of the raw material of following parts by weight:

White sugar 40-45 part; Light-coloured vinegar 28-32 part; Cornstarch 25-27 part;

(2) green grass or young crops is accounted for fish to thaw, decaptitate, go dirty, soak more than two hours in clear water, whole watery blood is swapped out until clear water; Fish is pulled out, and is filtered dry; When oil temperature rises to 180 DEG C, fish is put into oil cauldron and explode to fish and float at oil; Fish is pulled out, oil strain;

(3) place at the bottom of pressure cooker and account for the new fresh ginger-chip that fish weighs 2%, put by the fish of having exploded in pressure cooker, the fish that accounts for then the batching I accounting for the heavy 14.5-16.5% of fish being dissolved in 80-100 DEG C weighs in the hot water of 30%, and stirs; After thorough dissolving, pour vexed system in pressure cooker into, when high pressure valve starts exhaust decompression, timing is stopped working for 30 minutes;

(3) by above-mentioned steps (2), (3) ready-made tomato fish, sauce system 3 days in pressure cooker;

(4) tomato fish that sauce makes is heated to boiling, the oil floated is removed, then little fire heating; The batching II accounting for the heavy 7-8% of fish is put into basin stir, then pour in pressure cooker, and batching II fully mixed with batching I original in pot, then little fire is vexed to high pressure valve exhaust decompression, and timing is finished product tomato fish in three minutes.

Adopt the present invention of technique scheme, compared with prior art, its beneficial effect is:

In tomato fish processing method of the present invention, batching is novel unique, and without any anticorrisive agent, antistaling agent, it is cooked that the tomato fish goods be processed into belong to pure green health, and freshness is high, and taste pure just; This tomato fish is cooked, containing mineral matters such as abundant thiamine, riboflavin, niacin, vitamin D and a certain amount of calcium, phosphorus, iron, is all be the necessary nutrition of human body; Though the fat content in the flesh of fish is low, aliphatic acid is wherein proved hypoglycemic, protects the effect of the heart and anti-cancer; Vitamin D in the flesh of fish, calcium, phosphorus, can prevention of osteoporosis disease effectively.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is further elaborated, but embodiment does not form any restriction to the present invention.

A processing method for tomato fish, carry out in the steps below:

Step one, gets 15 kilograms of green grass or young crops and accounts for fish, thaw, decaptitate, go dirty, soaks more than two hours, swapped out by whole watery blood until clear water in clear water; Fish is pulled out, and is filtered dry; When oil temperature rises to about 180 DEG C, fish is put into deep frying pan about 10 minutes, explode to fish and float in oil; Fish is pulled out, oil strain.

Step 2,300 grams of new fresh ginger-chips (account for fish and weigh 2%) are placed at the bottom of pressure cooker, the fish of having exploded is put in pressure cooker, then gross weight 2.375kg(is accounted for fish and weighs 15.83%) preparing burden comprises: catsup 750g, monosodium glutamate 50g, edible salt 225g, 13 fragrant 20g, seasoning essence 40g, red kojic rice powder 50g, honey element 30g, cooking wine 360g, white sugar 500g, light-coloured vinegar 350g, the 4.5kg(being dissolved in 80-100 DEG C accounts for fish and weighs 30%) in hot water, and stir; After thorough dissolving, pour vexed system in pressure cooker into, treat that high pressure valve starts exhaust decompression, timing 30 minutes.

Step 3, is completed the tomato fish of making by step one, step 2, sauce system 3 days in pressure cooker.

Step 4, the tomato fish made by sauce is heated to boiling, the oil floated is removed, then little fire heating, again 1.15kg(being accounted for fish and weighs 7.67%) batching comprises white sugar 500g, light-coloured vinegar 350g, cornstarch 300g puts into basin, pours in pressure cooker after stirring, and allows original batching in batching and pot fully mix, then little fire is vexed to high pressure valve exhaust decompression, and timing three minutes can manufactured goods tomato fish.

The foregoing is only the better feasible embodiment of the present invention, not thereby limit to interest field of the present invention, the equivalence change that all utilizations description of the present invention and content are done, be all contained within interest field of the present invention.

Claims (1)

1. a processing method for tomato fish, is characterized in that, carries out in the steps below:

(1) batching I of processing tomato fish, batching II is prepared;

Batching I is made up of the raw material of following parts by weight:

Catsup 30-32 part; Monosodium glutamate 1.8-2.2 part; Edible salt 8-10 part; 13 fragrant 0.7-0.9 parts; Seasoning essence 1.5-1.7 part; Red kojic rice powder 1.8-2.2 part; Honey element 1-1.5 part; Cooking wine 14-16 part; White sugar 20-22 part; Light-coloured vinegar 14-16 part;

Batching II is made up of the raw material of following parts by weight:

White sugar 40-45 part; Light-coloured vinegar 28-32 part; Cornstarch 25-27 part;

(2) green grass or young crops is accounted for fish to thaw, decaptitate, go dirty, soak more than two hours in clear water, whole watery blood is swapped out until clear water; Fish is pulled out, and is filtered dry; When oil temperature rises to 180 DEG C, fish is put into oil cauldron and explode to fish and float at oil; Fish is pulled out, oil strain;

(3) place at the bottom of pressure cooker and account for the new fresh ginger-chip that fish weighs 2%, put by the fish of having exploded in pressure cooker, the fish that accounts for then the batching I accounting for the heavy 14.5-16.5% of fish being dissolved in 80-100 DEG C weighs in the hot water of 30%, and stirs; After thorough dissolving, pour vexed system in pressure cooker into, when high pressure valve starts exhaust decompression, timing is stopped working for 30 minutes;

(3) by above-mentioned steps (2), (3) ready-made tomato fish, sauce system 3 days in pressure cooker;

(4) tomato fish that sauce makes is heated to boiling, the oil floated is removed, then little fire heating; The batching II accounting for the heavy 7-8% of fish is put into basin stir, then pour in pressure cooker, and batching II fully mixed with batching I original in pot, then little fire is vexed to high pressure valve exhaust decompression, and timing is finished product tomato fish in three minutes.