CN105249308A - Scallion-flavored grilled fish and processing process thereof - Google Patents

Abstract

The invention relates to scallion-flavored grilled fish and a processing process thereof. A grass carp baked according to a formula and the processing process of the scallion-flavored grilled fish is orange-yellow or yellow in color, bright and uniform in cluster, and free from black burnt spots. A fish body is complete, and fish is floppy and chewy in tissues and free from stiffness. The smell is normal, and no peculiar smell is produced. A fresh flavor, fragrance and lingering aftertaste are achieved. The scallion-flavored grilled fish is a delicious food with excellent smell, flavor, mouthfeel and tissue form. Meanwhile, the scallion-flavored grilled fish conforms to the physicochemical and sanitary standards of grilled fish in the national fishery industry.

Description

The grilled fish of green onion fragrance and processing technology thereof

Technical field

The present invention relates to food processing field, particularly the grilled fish of a kind of green onion fragrance and processing technology thereof.

Background technology

Fish aquatic products contain rich in protein, fat, vitamin A, vitamin D and inorganic salts, and be conducive to digestion, cholesterol level is low, and edible fishes aquatic products are not only of value to is healthy and strong, and is also of value to brain tonic.Grilled fish is a kind ofly risen in Wuxi County, Chongqing, develops featured delicious food in ten thousand states, in the process of spreading, merging and salt down, bake, stew three kinds of cooking technology technology, the fully traditional Sichuan cuisine of reference and river flavour chafing dish materials feature, is unsurpassably wonderful, the nutritious local delicacies of taste.

At present, divide according to taste, the kind of grilled fish has natto taste, bubble green pepper taste, fragrant pungent etc., as the publication number patent of invention that is CN103027310A discloses the formula of a kind of bubble green pepper grilled fish, comprise refined salt 15 grams, monosodium glutamate 20 grams, cooking wine 45 grams, 15 grams, ginger rice, 25 grams, garlic rice, celery 30 grams, onion 30 grams, 50 grams, shallot, bubble green pepper 180 grams, cumin 5 grams, cucumber 130 grams, onion saves 60 grams, celery saves 50 grams, bean cotyledon 80 grams, salad oil 200 grams, secret chilli oil 200 grams, the fresh balm of secret 10 grams, fermented glutinour rice 15 grams, monosodium glutamate 10 grams, white sugar 5 grams, 250 grams, water, carp 1000-1200 gram.But, at present also not about the relevant report of green onion fragrance grilled fish.

Summary of the invention

In view of this, the object of the present invention is to provide the grilled fish of a kind of green onion fragrance and processing technology thereof.

For achieving the above object, the technical solution used in the present invention is as follows:

The grilled fish of a kind of green onion fragrance, its component by quality proportioning is: fish 900-1100 part, shallot joint 30-40 part, spring onion joint 20-30 part, salad oil 70-90 part, sesame oil 15-25 part, cooking wine 36-45 part, five-spice powder 5-10 part, thirteen spice 5-10 part, cassia bark 2-4 part, anistree 1-5 part, fennel 1-5 part, cumin 5-10 part, seasoning salt 15-25 part, monosodium glutamate 4-10 part, chickens' extract 5-10 part, yeast extract 5-10 part, starch 5-10 part, water 10-15 part, white sugar 3-5 part, garlic 2-7 part, celery joint 15-25 part, potato chips 15-25 part, cucumber slice 10-25 part, soup-stock 100-150 part and caraway joint 5-15 part.

Further, the component of described green onion fragrance grilled fish by quality proportioning is: fish 1000 parts, shallot save 35 parts, spring onion save 25 parts, salad oil 80 parts, sesame oil 20 parts, cooking wine 40 parts, five-spice powder 8 parts, thirteen spice 7 parts, 3 parts, cassia bark, anistree 2 parts, 3 parts, fennel, cumin 6 parts, seasoning salt 18 parts, monosodium glutamate 6 parts, chickens' extract 8 parts, yeast extract 8 parts, starch 8 parts, 13 parts, water, white sugar 4 parts, garlic 5 parts, celery save 20 parts, potato chips 20 parts, cucumber slice 18 parts, 120 parts, soup-stock and caraway save 10 parts.

Described salad oil refer to various vegetable oils through coming unstuck, decolouring, the senior edible vegetable oil refined of the procedure such as deodorization (degreasing).Salad oil is rich in the nutriments such as vitamin E, unrighted acid, class Hu trailing plants 1-element, also containing less free fatty in salad oil.Salad oil has anti-oxidant, inhibition cancer cell propagation, the immunity that improves, reduction blood fat and cholesterol effect, the generation of possibility angiocardiopathy preventing to a certain extent, the development growth of useful dry blood vessel, brain.In addition, salad oil containing carcinogen aflatoxins and cholesterol, does not have protective effect to body.Salad oil can be used for decocting, fry, explode, cold and dressed with sauce dish, can keep vegetables and the original taste of other food and color and luster.

Described sesame oil extract from sesame, has special fragrance, therefore is called sesame oil.Sesame oil can improve a poor appetite, and is conducive to the absorption of composition, and the digestibility of sesame oil itself is also higher, can reach 98%.Contain abundant vitamin E in sesame oil simultaneously, there is the function promoting cell division and delay senility.Lecithin in sesame oil not only skin care, and can nti-freckle, especially can dispel senile plaque expelling.When gulping down fishbone, jujube core, broken bone by mistake, drink mouthful sesame oil and foreign matter can be made to slip over esophagus smoothly, reduce damage.Suffer from tracheitis, emophysematous people, drinking mouthful sesame oil at night just before going to bed significantly can alleviate cough.

Described cooking wine is the address of culinary art wine, adds yellow rice wine/high-grade Shaoxing wine brew, and fragrant aroma fragrance, taste is sweet aromatic thick.Add cooking wine during the cooking, not only effectively can remove the smell of fish, meat, and can allow cuisine flavouring aodorization.It is also rich in the nutritional labeling of multiple needed by human, even can also reduce the destruction of culinary art to vegetables Determination of Chlorophyll.Cooking wine contains 8 seed amino acids of needed by human, and these 8 kinds of essential amino acids are all that human body can not synthesize voluntarily, needs to provide inside diet.They, when by heating, can produce the taste of the multiple fruital fragrance of a flower and toast bread.Cerebral nerve transmitter substance can also be produced, improving water flood, contribute to the synthesis of body fat acid, the body development of children is also beneficial to.

Described five-spice powder refers to the spices that will grind to form powdery more than 5 kinds of spices and mix, be often used in decoct, fried before spread upon in chicken, duck class, also can mix the use done and be stained with material with fine salt.Be widely used in the dish of piquant taste of east cooking, be particularly suitable for baking or fry meat soon, stew, boil in a covered pot over a slow fire, simmer, steam, meat and fish dishes of preparing food does seasoning.

Described cassia bark, anise, fennel are flavorant, can improve the local flavor of food.

Described cumin contains the higher protein of content, fat, inorganic salts, also containing abundant 7 kinds of mineral elements such as Determination, zinc, copper, phosphorus.Cumin can diuresis, calmness, alleviation flatulence and contribute to digestion.Cumin has restoring consciouness and promotes blood circulation, falls the effects such as fiery flat liver, energy dispelling cold and dehumidification, appetizing of regulating the flow of vital energy, wind-expelling pain-stopping.To indigestion, stomach cold pain, suffer from a deficiency of the kidney just frequently, irregular menstruation is all effective in cure.

Described seasoning salt is a kind of refining edible salt, is main component with sodium chloride, adds some auxiliary materials and forms.

Described monosodium glutamate, also known as monosodium glutamate, is the one of flavoring, and main component is sodium glutamate.The delicate flavour of food can be increased, cause people's appetite, contribute to improving human body to the digestibility of food.Main component sodium glutamate in monosodium glutamate also has the sick effect such as treatment chronic hepatitis, hepatic coma, neurasthenia, epileptics, gastric anacidity.

Described chickens' extract on the basis of monosodium glutamate, adds chemical condiment make.Because nucleotides is with the delicate flavour of chicken, therefore claim chickens' extract.Except containing except sodium glutamate in chickens' extract, more containing several amino acids.It can increase the appetite of people, can provide again the homely flavouring of certain nutrition.

Described yeast extract is also known as yeast extraction, for raw material with the food yeast of rich in protein, adopt self-dissolving, enzymolysis, separation, the modern biotechnology new and high technology such as concentrated, refining a kind of brown color solubility paste or slight yellow powdery natural product after the protein in yeast cells, nucleic acid etc. being carried out degrading.Main component is polypeptide, amino acid, flavour nucleotide, Cobastab and trace element.Be a kind of excellent natural flavouring, in food service industry, tool has been widely used.Yeast extract can be used as essence base-material, provides the carrier of mouthfeel and fragrance, and essence effect is more fully demonstrated.In meat products, add yeast extract, can color and luster be strengthened; Set off meat flavor by contrast, shelter bad smell; Strengthen the sense of product deliciousness, improve product meat original flavor and alcohol savoury; Improve chip property; Make to organize finer and close, tangent plane is more smooth.In bakery product, add yeast extract, mouthfeel and structure can be improved.

Described white sugar is the refined sugar that the molasses of being squeezed out by sugarcane and beet are made.White sugar taste is sweet, property is put down, have moistening lung to promote the production of body fluid, cough-relieving and middle beneficial lung, irritability of releiving, enriching yin, seasoning, except halitosis, the effect of separating bittern poison.

Described soup-stock is a kind of auxiliary material conventional in culinary art, typically refers to chicken soup, through long-time infusion in the past, its soup stays, and during for cooking other dish, in gastronomical process, replaces water, join in dish or soup custard, object is fresh in order to carry, and makes taste stronger.The way of soup-stock is a lot, has meat or fish to be always or usually as specified, mainly contains chicken soup-stock, pig soup-stock, Niu Gaotang, fish soup-stock, vegetables soup-stock etc.

Described caraway has another name called coriander, coriander, coriandrum, and its cauline leaf makes vegetables and aromatizing agent, and has digestion promoting effect; Fruit can carry aromatic oil; Fruit is used as medicine, and has wind dispelling, promoting eruption, stomach invigorating, the effect of eliminating the phlegm.

Further, described starch is farina.Described farina is the starch that current family generally commonly uses, be after being ground by potato, rubs to wash, precipitate and make.The advantages such as farina has viscosity foot, quality is fine and smooth, look pure white.

Further, the mass fraction of described yeast extract nucleotide disodium is 15%-18%.Described disodium 5 '-ribonucleotide (I+G) is that two kinds of flavor enhancements combine the abbreviation taking away an English alphabet.Disodium 5 '-ribonucleotide is flavour enhancer, is can strengthen and improve flavour of food products, can strengthen the natural deliciousness of food, strong and fragrant and sweet taste; Make meat taste more delicious, add after mixing with monosodium glutamate and can strengthen meat original flavor, strengthening meat; Suppress over-salty, excessively bitter in food, the bad smell such as peracid, and peculiar smell can be reduced; There is preferably dissolubility and stability in the product.In addition, disodium 5 '-ribonucleotide also has certain auxiliary therapeutic action to animal migration hepatitis, chronic hepatitis, progressive muscular atrophy and various eye part disease.

Further, described fish is crucian or grass carp.

Two of object of the present invention is the processing technology providing the grilled fish of described green onion fragrance, and its concrete steps are:

A. killed by fish, the otch stayed, while guarantee fish is not dead, is beneficial to again seasoning salt and the flesh of fish is smeared;

B. seasoning salt is trembled and be sprinkling upon on steps A gained fish body, and smear evenly, then to uniform application cooking wine on fish body;

C. with grilled fish fish clip, step B gained is clipped, be placed on grill and use charcoal fire baking 25-30min, overturn a fish body every 5-6min and smear sesame oil;

D. frying pan burns heat to 55-65 DEG C, put into salad oil, burn heat to 70-80 DEG C, put into garlic, cassia bark, anise, fennel, five-spice powder, thirteen spice, shallot joint, spring onion joint stir-fry perfume, add soup-stock, put into yeast extract, white sugar, monosodium glutamate, chickens' extract, starch is poured in pot after adding water and stirring, put celery joint, potato chips, cucumber slice again, boil rear slow fire and boil 10-15min again, receive soup juice;

E. step D gained soup juice waters and drenches above step C gained, more evenly sprinkles caraway joint, obtains the grilled fish of green onion fragrance.

The method of killing fish described in steps A fully can keep deliciousness and the toughness of the flesh of fish, thus increases the mouthfeel of the flesh of fish that baking goes out.Tremble described in step B to spread and refer to seasoning salt is sprinkling upon on the fish body that kills uniformly when hand or arm shake.

Further, step D and step C all carries out watering pouring described in step e and operates in 1min after completing.

The invention has the beneficial effects as follows:

Green onion fragrance grilled fish processing technology of the present invention is simple.The formula of green onion fragrance of the present invention grilled fish and the grass carp of processing technology baking is utilized to be orange-yellow or yellow, bright, evenly, without the burned spot of black; Fish body is complete, and structure of fish muscle is soft, chews strength, without stiff sheet; Smell is normal, free from extraneous odour; Flavour is delicious, and delicate fragrance is good to eat, and aftertaste is long.Green onion fragrance of the present invention grilled fish is the good cuisines of a kind of smell, local flavor, mouthfeel, tissue morphology tool.

Meanwhile, green onion fragrance of the present invention grilled fish meets the physics and chemistry of national marine industry grilled fish, the standard of health aspect.

Detailed description of the invention

In order to make the object, technical solutions and advantages of the present invention clearly, below embodiments of the invention are described in detail.

Embodiment 1

The grilled fish of a kind of green onion fragrance, its component is: the mass fraction of grass carp 900g, shallot joint 40g, spring onion joint 20g, salad oil 70g, sesame oil 25g, cooking wine 36g, five-spice powder 5g, thirteen spice 10g, cassia bark 2g, anistree 1g, fennel 5g, cumin 5g, seasoning salt 15g, monosodium glutamate 4g, chickens' extract 5g, disodium 5 '-ribonucleotide be 18% yeast extract 10g, farina 10g, water 15g, white sugar 3g, garlic 2g, celery joint 15g, potato chips 25g, cucumber slice 25g, soup-stock 150g and caraway joint 5g.

The processing technology of this green onion fragrance grilled fish is as follows:

A. killed by fish, the otch stayed, while guarantee fish is not dead, is beneficial to again seasoning salt and the flesh of fish is smeared;

B. seasoning salt is trembled and be sprinkling upon on steps A gained fish body, and smear evenly, then to uniform application cooking wine on fish body;

C. with grilled fish fish clip, step B gained is clipped, be placed on grill and use charcoal fire baking 25min, overturn a fish body every 6min and smear sesame oil;

D. frying pan burns heat to 55 DEG C, put into salad oil, burn heat to 80 DEG C, put into garlic, cassia bark, anise, fennel, five-spice powder, thirteen spice, shallot joint, spring onion joint stir-fry perfume, add soup-stock, put into yeast extract, white sugar, monosodium glutamate, chickens' extract, starch is poured in pot after adding water and stirring, put celery joint, potato chips, cucumber slice again, boil rear slow fire and boil 10min again, receive soup juice;

E. step D gained soup juice waters and drenches above step C gained, more evenly sprinkles caraway joint, obtains the grilled fish of green onion fragrance.

In 1min, all carry out watering pouring described in step e after step D and step C completes operate.

Embodiment 2

The grilled fish of a kind of green onion fragrance, its component is: the mass fraction of fish 1000g, shallot joint 35g, spring onion joint 25g, salad oil 80g, sesame oil 20g, cooking wine 40g, five-spice powder 8g, thirteen spice 7g, cassia bark 3g, anistree 2g, fennel 3g, cumin 6g, seasoning salt 18g, monosodium glutamate 6g, chickens' extract 8g, disodium 5 '-ribonucleotide be 16% yeast extract 8g, farina 8g, water 13g, white sugar 4g, garlic 5g, celery joint 20g, potato chips 20g, cucumber slice 18g, soup-stock 120g and caraway joint 10g.

The processing technology of this green onion fragrance grilled fish is as follows:

A. killed by fish, the otch stayed, while guarantee fish is not dead, is beneficial to again seasoning salt and the flesh of fish is smeared;

B. seasoning salt is trembled and be sprinkling upon on steps A gained fish body, and smear evenly;

C. with grilled fish fish clip, step B gained is clipped, be placed on grill and use charcoal fire baking 28min, overturn a fish body every 5-6min and smear sesame oil;

D. frying pan burns heat to 63 DEG C, put into salad oil, burn heat to 75 DEG C, put into chilli powder, garlic, vanilla, anise, five-spice powder, cumin, bubble green pepper joint, verdant perfume stir-fry perfume, add soup-stock, put into yeast extract, white sugar, monosodium glutamate, chilli oil, celery joint, potato chips, cucumber slice, boil rear slow fire and boil 14min again, receive soup juice;

E. step D gained soup juice waters and drenches above step C gained, more evenly sprinkles caraway joint, obtains the grilled fish of green onion fragrance.

In 1min, all carry out watering pouring described in step e after step D and step C completes operate.

Embodiment 3

The grilled fish of a kind of green onion fragrance, its component is: the mass fraction of grass carp 1100g, shallot joint 30g, spring onion joint 30g, salad oil 90g, sesame oil 25g, cooking wine 36g, five-spice powder 10g, thirteen spice 5g, cassia bark 4g, anistree 1g, fennel 1g, cumin 10g, seasoning salt 25g, monosodium glutamate 10g, chickens' extract 10g, disodium 5 '-ribonucleotide be 15% yeast extract 5g, starch 5g, water 10g, white sugar 5g, garlic 7g, celery joint 25g, potato chips 15g, cucumber slice 10g, soup-stock 100g and caraway joint 15g.

The processing technology of this green onion fragrance grilled fish is as follows:

A. killed by fish, the otch stayed, while guarantee fish is not dead, is beneficial to again seasoning salt and the flesh of fish is smeared;

B. seasoning salt is trembled and be sprinkling upon on steps A gained fish body, and smear evenly, then to uniform application cooking wine on fish body;

C. with grilled fish fish clip, step B gained is clipped, be placed on grill and use charcoal fire baking 30min, overturn a fish body every 5min and smear sesame oil;

D. frying pan burns heat to 65 DEG C, put into salad oil, burn heat to 70 DEG C, put into garlic, cassia bark, anise, fennel, five-spice powder, thirteen spice, shallot joint, spring onion joint stir-fry perfume, add soup-stock, put into yeast extract, white sugar, monosodium glutamate, chickens' extract, starch is poured in pot after adding water and stirring, put celery joint, potato chips, cucumber slice again, boil rear slow fire and boil 15min again, receive soup juice;

E. step D gained soup juice waters and drenches above step C gained, more evenly sprinkles caraway joint, obtains the grilled fish of green onion fragrance.

In 1min, all carry out watering pouring described in step e after step D and step C completes operate.

Embodiment 4

Choose 20 tasters in surrounding area, place, inventor residence, wherein the male sex 10, women 10, the grass carp of embodiment 1,2,3 bakings is carried out to the sensory evaluation of color and luster, smell, taste, tissue morphology aspect, its result is as shown in the table:

Color and luster is evaluated:

1) orange-yellow or yellow, bright, evenly, without the burned spot of black, obtain 10 points;

2) all have the burned spot of black or color and luster uneven, take the circumstances into consideration button 1-5 divide;

3) there is the burned spot of obvious black, cancel and judge qualification.

Tissue morphology is evaluated:

1) fish body is complete, and structure of fish muscle is soft, chews strength, without stiff sheet, obtains 10 points;

2) all flesh of fish breakages, the flesh of fish are without chewing strength or having stiff sheet, take the circumstances into consideration button 1-5 and divide;

3) fish body is obviously damaged, detains 10 points.

Smell index evaluation:

1) all smells are normal, and free from extraneous odour, obtains 10 points;

2) every smell is not just, has other peculiar smell, takes the circumstances into consideration button 1-10 and divides.

3) there is obvious peculiar smell, detain 10 points.

Mouthfeel is evaluated:

1) flavour is delicious, and delicate fragrance is good to eat, and aftertaste is long, obtains 60 points;

2) all have tapinoma-odour, takes the circumstances into consideration button 1-30 and divide;

3) there is obviously evil assorted peculiar smell, have more than 40 points, button.

From above test result, the grass carp of embodiment 1,2,3 baking is orange-yellow or yellow, bright, evenly, without the burned spot of black; Fish body is complete, and structure of fish muscle is soft, chews strength, without stiff sheet; Smell is normal, free from extraneous odour; Flavour is delicious, and delicate fragrance is good to eat, and aftertaste is long.

The grass carp of embodiment 1,2,3 bakings is carried out to the assay of moisture, salinity, meanwhile carry out arsenic, lead, mercury, etc. content of beary metal detect, the bacterial content such as total plate count, Escherichia coli, salmonella detects, and testing result is as shown in the table:

Remarks: moisture, salinity, arsenic, lead, mercury, total plate count, Escherichia coli, salmonella measure according to People's Republic of China's marine industry standard " SC/T3302-2000 seasoned ".

As seen from the above table, the grass carp of embodiment 1,2,3 baking meets the physics and chemistry of national marine industry grilled fish, the standard of health aspect.

What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, those of ordinary skill in the art is to be understood that, can modify to technical scheme or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.

Claims (8)

1. green onion fragrance grilled fish, it is characterized in that, its component by quality proportioning is: fish 900-1100 part, shallot joint 30-40 part, spring onion joint 20-30 part, salad oil 70-90 part, sesame oil 15-25 part, cooking wine 36-45 part, five-spice powder 5-10 part, thirteen spice 5-10 part, cassia bark 2-4 part, anistree 1-5 part, fennel 1-5 part, cumin 5-10 part, seasoning salt 15-25 part, monosodium glutamate 4-10 part, chickens' extract 5-10 part, yeast extract 5-10 part, starch 5-10 part, water 10-15 part, white sugar 3-5 part, garlic 2-7 part, celery joint 15-25 part, potato chips 15-25 part, cucumber slice 10-25 part, soup-stock 100-150 part and caraway joint 5-15 part.

2. green onion fragrance according to claim 1 grilled fish, it is characterized in that, its component by quality proportioning is: fish 1000 parts, shallot save 35 parts, spring onion save 25 parts, sesame oil 20 parts, cooking wine 40 parts, five-spice powder 8 parts, thirteen spice 7 parts, 3 parts, cassia bark, anistree 2 parts, 3 parts, fennel, salad oil 80 parts, cumin 6 parts, seasoning salt 18 parts, monosodium glutamate 6 parts, chickens' extract 8 parts, yeast extract 8 parts, starch 8 parts, 13 parts, water, white sugar 4 parts, garlic 5 parts, celery save 20 parts, potato chips 20 parts, cucumber slice 18 parts, 120 parts, soup-stock and caraway save 10 parts.

3. green onion fragrance according to claim 1 grilled fish, is characterized in that: described starch is farina.

4. green onion fragrance according to claim 1 grilled fish, is characterized in that: the mass fraction of described yeast extract nucleotide disodium is 15%-18%.

5. green onion fragrance according to claim 1 grilled fish, is characterized in that: described soup-stock is fish soup-stock.

6. green onion fragrance according to claim 1 grilled fish, is characterized in that: described fish is crucian or grass carp.

7. the processing technology of the green onion fragrance grilled fish described in any one of claim 1-6, it is characterized in that, processing technology is as follows:

A. killed by fish, the otch stayed, while guarantee fish is not dead, is beneficial to again seasoning salt and the flesh of fish is smeared;

B. seasoning salt is trembled and be sprinkling upon on steps A gained fish body, and smear evenly, then to uniform application cooking wine on fish body;

C. with grilled fish fish clip, step B gained is clipped, be placed on grill and use charcoal fire baking 25-30min, overturn a fish body every 5-6min and smear sesame oil;

D. frying pan burns heat to 55-65 DEG C, put into salad oil, burn heat to 70-80 DEG C, put into garlic, cassia bark, anise, fennel, five-spice powder, thirteen spice, shallot joint, spring onion joint stir-fry perfume, add soup-stock, put into yeast extract, white sugar, monosodium glutamate, chickens' extract, starch is poured in pot after adding water and stirring, put celery joint, potato chips, cucumber slice again, boil rear slow fire and boil 10-15min again, receive soup juice;

E. step D gained soup juice waters and drenches above step C gained, more evenly sprinkles caraway joint, obtains the grilled fish of green onion fragrance.

8. the processing technology of green onion fragrance according to claim 7 grilled fish, is characterized in that: in 1min, all carry out watering pouring described in step e after step D and step C completes operate.