CN105533495A - Preparation method of jack macheral leisure product - Google Patents
Preparation method of jack macheral leisure product Download PDFInfo
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- CN105533495A CN105533495A CN201510945865.XA CN201510945865A CN105533495A CN 105533495 A CN105533495 A CN 105533495A CN 201510945865 A CN201510945865 A CN 201510945865A CN 105533495 A CN105533495 A CN 105533495A
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Abstract
The invention discloses a preparation method of a jack macheral leisure product. The prepration method comprises the following steps of baking jack macheral, and then performing high-pressure fumigation for smoking the baked jack macheral, wherein in the fumigation stage, high pressure is adopted, so that time used for a conventional fumigation technology is shortened to 20-50% of the original time, the production time is shortened, the production efficiency of the product is greatly improved, the processing is simple, the production cycle is short, and the cost is low. The jack macheral leisure product prepared by the method disclosed by the invention is convenient to eat, high in meat content, high in nutrient value, delicious, and convenient to carry; after bags are opened, the jack macheral leisure product can be directly eaten, or are sliced or torn with hands to be heated through microwaves for eating, so that the jack macheral leisure product is suitable for varied occasions of travelling, feasts, family meetings and the like, and an effective technological approach is provided for meeting the requirements of the market for convenient nutritional leisure products with multiple meat and fish.
Description
Technical field
The invention belongs to Ba Lang fish food technical field, particularly relate to a kind of preparation method of Ba Lang fish leisure product.
Background technology
Along with the continuous quickening of people's life, work rhythm, diet style also there occurs earth-shaking change, everybody not only has higher requirement to food security, nutrition, health, and larger craving for also is shown in the agility, convenience of diet, therefore the favor being day by day subject to consumer with the leisure food of instant is carried, particularly ocean fish class leisure product, especially by young student and white-collarly to like.But the fish leisure food that market is sold is generally little anchovies or fresh-water fishes block/bar, and less containing meat, nutritive value is not high, and simultaneously the existing product production cycle is long, and particularly the smoking process cycle is long, affects production efficiency and cost is high.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method processing simple, with short production cycle, that efficiency is high, cost is low Ba Lang fish leisure product, gained Ba Lang fish leisure product instant, tasty, be of high nutritive value.
For solving the problems of the technologies described above, the present invention by the following technical solutions: the preparation method of Ba Lang fish leisure product, adopts high pressure sootiness to smoke by after the baking of Ba Lang fish.
The pressure of high pressure sootiness is 0.001-0.05 MPa.
Being baked to Ba Lang fish water content is 40-50%.
The preparation method of above-mentioned Ba Lang fish leisure product, comprises the following steps: <1> Feedstock treating; <2> pickles; <3> toasts; The sootiness of <4> high pressure; <5> seasoning; <6> finished product packing.
Step <4> is undertaken by following operation: the fish of smoking is put into Fumigator, and 0.2-1.5 hour is smoked in high pressure sootiness, cools stand-by.
Step <3> is undertaken by following operation: the fish of pickling is put into heat-circulation oven, takes Gradient methods to smoke, stand-by after cooling.
Step <2> is undertaken by following operation: go two bar fish to drain away the water, add preserved materials and stir by formula, pickle 1-5 hour at curing vat being placed in 0 DEG C-4 DEG C.
Step <1> is undertaken by following operation: decaptitated, go internal organ, cleaning by raw material Ba Lang fish, obtains two and goes bar fish.
Step <5> is undertaken by following operation: mixed in proportion with flavoring by cured fish, puts into vacuum tumbler, vacuum tumbling 10-20 minute; Step <6> is undertaken by following operation: by the single vacuum packaging of aluminum foil sack of the fish after seasoning, 121 DEG C of sterilizations 20 minutes, cooling vanning.
Preserved materials in step <2> presses 20-60g salt, the preparation of 1-2g vanilla powder; In step <3>, Gradient methods is that first 50-70 DEG C smokes 1-1.5 hour, then 70-90 DEG C is smoked 2-5 hour, and last 30-50 DEG C smokes 6-8 hour; Flavoring in step <5> presses 1000g chilli oil, 300-500g peanut oil, 20-60g five-spice powder, 2-10g white sugar, 10-20g chicken powder, the preparation of 1-3gI+G, 10-15g green pepper powder.
What exist for leisure fish food production at present contains the problems such as meat is less, nutrition is not high, smoke fumigating time is long, we have established a kind of preparation method of Ba Lang fish leisure product, adopts high pressure sootiness to smoke by rear for the baking of Ba Lang fish.Wherein, the sootiness stage by high pressure by the time shorten of traditional smoking process to original 20%-50%, saved the production time, substantially increased production efficiency, and process simple, with short production cycle, cost is low.Ba Lang fish leisure product instant of the present invention, many containing meat, be of high nutritive value, tasty, product is easy to carry simultaneously, directly edible or section, hand tear rear heating using microwave and eat afterwards to open bag, being applicable to the multiple occasions such as travelling, dinner party, family party, providing effective technological approaches for meeting the demand of market to convenience, nutrition, fleshiness fish leisure product.
Detailed description of the invention
Embodiment 1
<1> Feedstock treating
Raw material Ba Lang fish is decaptitated, goes internal organ, cleaning, obtains two and go bar fish.
<2> pickles
Go two bar fish to drain away the water, add preserved materials by formula and stir, at curing vat being placed in 0 DEG C-4 DEG C, pickle 3 hours;
Wherein, preserved materials presses 30g salt, the preparation of 1.5g vanilla powder, for pickling the 1000g flesh of fish;
<3> toasts
The fish of pickling is put into heat-circulation oven, takes Gradient methods to smoke, first smoke 1.5 hours for 50 DEG C, then 90 DEG C are smoked 2 hours, smoke 8 hours for last 30 DEG C; Being baked to Ba Lang fish water content is 40-50%, stand-by after cooling.
The sootiness of <4> high pressure
The fish of smoking is put into Fumigator, and high pressure sootiness (0.008 MPa) smokes 1 hour, cools stand-by.
<5> seasoning
Cured fish is mixed in proportion with flavoring, puts into vacuum tumbler, vacuum tumbling 10 minutes;
Wherein, flavoring presses 1000g chilli oil, 300g peanut oil, 40g five-spice powder, 6g white sugar, 10g chicken powder, the preparation of 3gI+G, 15g green pepper powder, uses condiment 200g by the fish 1000g after sootiness.
<6> finished product packing
By the single vacuum packaging of aluminum foil sack of the fish after seasoning, 121 DEG C of sterilizations 20 minutes, cooling vanning.
Eating method and effect: open bag and directly eat afterwards, the Ba Lang fish leisure product of this example, outward appearance is vivid, delicious flavour, mouthfeel shortcake is tender, and compared with product that existing traditional smoking process is produced, smoke is stronger, pure, without fishlike smell, chew rear aftertaste better effects if.
Embodiment 2
<1> Feedstock treating
Raw material Ba Lang fish is decaptitated, goes internal organ, cleaning, obtains two and go bar fish.
<2> pickles
Go two bar fish to drain away the water, add preserved materials by formula and stir, at curing vat being placed in 0 DEG C-4 DEG C, pickle 1 hour;
Wherein, preserved materials presses 60g salt, the preparation of 2g vanilla powder, for pickling the 1000g flesh of fish;
<3> toasts
The fish of pickling is put into heat-circulation oven, takes Gradient methods to smoke, first smoke 1 hour for 70 DEG C, then 70 DEG C are smoked 5 hours, smoke 6 hours for last 50 DEG C; Being baked to Ba Lang fish water content is 40-50%, stand-by after cooling.
The sootiness of <4> high pressure
The fish of smoking is put into Fumigator, and high pressure sootiness (0.001 MPa) smokes 1.5 hours, cools stand-by.
<5> seasoning
Cured fish is mixed in proportion with flavoring, puts into vacuum tumbler, vacuum tumbling 20 minutes;
Wherein, flavoring presses 1000g chilli oil, 500g peanut oil, 60g five-spice powder, 10g white sugar, 20g chicken powder, the preparation of 1gI+G, 10g green pepper powder, uses condiment 100g by the fish 1000g after sootiness.
<6> finished product packing
By the single vacuum packaging of aluminum foil sack of the fish after seasoning, 121 DEG C of sterilizations 20 minutes, cooling vanning.
Eating method and effect: open bag and directly eat afterwards, the Ba Lang fish leisure product of this example, outward appearance is vivid, delicious flavour, mouthfeel shortcake is tender, and compared with product that existing traditional smoking process is produced, smoke is stronger, pure, without fishlike smell, chew rear aftertaste better effects if.
Embodiment 3
<1> Feedstock treating
Raw material Ba Lang fish is decaptitated, goes internal organ, cleaning, obtains two and go bar fish.
<2> pickles
Go two bar fish to drain away the water, add preserved materials by formula and stir, at curing vat being placed in 0 DEG C-4 DEG C, pickle 5 hours;
Wherein, preserved materials presses 20g salt, the preparation of 1g vanilla powder, for pickling the 1000g flesh of fish;
<3> toasts
The fish of pickling is put into heat-circulation oven, takes Gradient methods to smoke, first smoke 1.2 hours for 60 DEG C, then 80 DEG C are smoked 2.5 hours, smoke 8 hours for last 30 DEG C; Being baked to Ba Lang fish water content is 40-50%, stand-by after cooling.
The sootiness of <4> high pressure
The fish of smoking is put into Fumigator, and high pressure sootiness (0.05 MPa) smokes 0.2 hour, cools stand-by.
<5> seasoning
Cured fish is mixed in proportion with flavoring, puts into vacuum tumbler, vacuum tumbling 15 minutes;
Wherein, flavoring presses 1000g chilli oil, 300g peanut oil, 50g five-spice powder, 8g white sugar, 10g chicken powder, the preparation of 1.3gI+G, 13g green pepper powder, uses condiment 260g by the fish 1000g after sootiness.
<6> finished product packing
By the single vacuum packaging of aluminum foil sack of the fish after seasoning, 121 DEG C of sterilizations 20 minutes, cooling vanning.
Eating method and effect: open bag and directly eat afterwards, the Ba Lang fish leisure product of this example, outward appearance is vivid, delicious flavour, mouthfeel shortcake is tender, and compared with product that existing traditional smoking process is produced, smoke is stronger, pure, without fishlike smell, chew rear aftertaste better effects if.
Claims (10)
1. a preparation method for Ba Lang fish leisure product, is characterized in that adopting high pressure sootiness to smoke by after the baking of Ba Lang fish.
2. the preparation method of Ba Lang fish leisure product according to claim 1, is characterized in that: the pressure of described high pressure sootiness is 0.001-0.05 MPa.
3. the preparation method of Ba Lang fish leisure product according to claim 2, is characterized in that: described in be baked to Ba Lang fish water content be 40-50%.
4. the preparation method of Ba Lang fish leisure product according to claim 3, is characterized in that comprising the following steps:
<1> Feedstock treating; <2> pickles; <3> toasts; The sootiness of <4> high pressure; <5> seasoning; <6> finished product packing.
5. the preparation method of Ba Lang fish leisure product according to claim 4, it is characterized in that step <4> is undertaken by following operation: the fish of smoking is put into Fumigator, 0.2-1.5 hour is smoked in high pressure sootiness, cools stand-by.
6. the preparation method of Ba Lang fish leisure product according to claim 4, it is characterized in that step <3> is undertaken by following operation: the fish of pickling is put into heat-circulation oven, Gradient methods is taked to smoke, stand-by after cooling.
7. the preparation method of Ba Lang fish leisure product according to claim 4, it is characterized in that step <2> is undertaken by following operation: go bar fish to drain away the water by two, add preserved materials by formula and stir, at curing vat being placed in 0 DEG C-4 DEG C, pickling 1-5 hour.
8. the preparation method of Ba Lang fish leisure product according to claim 4, is characterized in that step <1> is undertaken by following operation: decaptitated, go internal organ, cleaning by raw material Ba Lang fish, obtains two and goes bar fish.
9. the preparation method of Ba Lang fish leisure product according to claim 4, it is characterized in that step <5> is undertaken by following operation: mixed in proportion with flavoring by cured fish, put into vacuum tumbler, vacuum tumbling 10-20 minute; Step <6> is undertaken by following operation: by the single vacuum packaging of aluminum foil sack of the fish after seasoning, 121 DEG C of sterilizations 20 minutes, cooling vanning.
10. the preparation method of Ba Lang fish leisure product according to claim 4, is characterized in that: the preserved materials in step <2> is by 20-60g salt, the preparation of 1-2g vanilla powder; In step <3>, Gradient methods is that first 50-70 DEG C smokes 1-1.5 hour, then 70-90 DEG C is smoked 2-5 hour, and last 30-50 DEG C smokes 6-8 hour; Flavoring in step <5> presses 1000g chilli oil, 300-500g peanut oil, 20-60g five-spice powder, 2-10g white sugar, 10-20g chicken powder, the preparation of 1-3gI+G, 10-15g green pepper powder.
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| CN201510945865.XA CN105533495A (en) | 2015-12-17 | 2015-12-17 | Preparation method of jack macheral leisure product |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430746A (en) * | 2018-09-07 | 2019-03-08 | 福建北记食品有限公司 | A kind of processing method of Ba Lang fish snack food |
| CN111480815A (en) * | 2020-04-15 | 2020-08-04 | 向茂柏 | Industrial production process flow of grilled fish |
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| US4504500A (en) * | 1982-08-17 | 1985-03-12 | Red Arrow Products Company Inc. | Method of coating a shirred casing strand with smoke flavor |
| EP0271746A2 (en) * | 1986-12-10 | 1988-06-22 | Erich Schröter Gmbh | Process for smoking foodstuffs |
| CN2343802Y (en) * | 1998-03-26 | 1999-10-20 | 任乃云 | Pumpless high-pressure quick pickling equipment |
| US20020054942A1 (en) * | 2000-10-20 | 2002-05-09 | Olson Blane E. | Seafood preservation process |
| CN101224015A (en) * | 2005-03-25 | 2008-07-23 | 浙江工商大学 | Processing method for fumigating cultivated fish |
| CN201451186U (en) * | 2009-07-09 | 2010-05-12 | 嘉兴市瑞邦机械工程有限公司 | Booster cavity of smoking furnace air circulation system and bottom plate thereof |
| CN202168732U (en) * | 2011-06-16 | 2012-03-21 | 佛山市顺德区爱德电器有限公司 | Fumigation pressure cooker |
| CN104172292A (en) * | 2014-08-11 | 2014-12-03 | 贵阳新民食品有限公司 | Processing method of instant smoked fish |
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2015
- 2015-12-17 CN CN201510945865.XA patent/CN105533495A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4504500A (en) * | 1982-08-17 | 1985-03-12 | Red Arrow Products Company Inc. | Method of coating a shirred casing strand with smoke flavor |
| EP0271746A2 (en) * | 1986-12-10 | 1988-06-22 | Erich Schröter Gmbh | Process for smoking foodstuffs |
| CN2343802Y (en) * | 1998-03-26 | 1999-10-20 | 任乃云 | Pumpless high-pressure quick pickling equipment |
| US20020054942A1 (en) * | 2000-10-20 | 2002-05-09 | Olson Blane E. | Seafood preservation process |
| CN101224015A (en) * | 2005-03-25 | 2008-07-23 | 浙江工商大学 | Processing method for fumigating cultivated fish |
| CN201451186U (en) * | 2009-07-09 | 2010-05-12 | 嘉兴市瑞邦机械工程有限公司 | Booster cavity of smoking furnace air circulation system and bottom plate thereof |
| CN202168732U (en) * | 2011-06-16 | 2012-03-21 | 佛山市顺德区爱德电器有限公司 | Fumigation pressure cooker |
| CN104172292A (en) * | 2014-08-11 | 2014-12-03 | 贵阳新民食品有限公司 | Processing method of instant smoked fish |
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| 她品文化: "《家常营养食典》", 29 February 2008, 吉林科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430746A (en) * | 2018-09-07 | 2019-03-08 | 福建北记食品有限公司 | A kind of processing method of Ba Lang fish snack food |
| CN111480815A (en) * | 2020-04-15 | 2020-08-04 | 向茂柏 | Industrial production process flow of grilled fish |
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