CN105558899A - Quick-frozen prepared and oil-fried curry flavored sturgeon slice processing method - Google Patents
Quick-frozen prepared and oil-fried curry flavored sturgeon slice processing method Download PDFInfo
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- CN105558899A CN105558899A CN201511011176.8A CN201511011176A CN105558899A CN 105558899 A CN105558899 A CN 105558899A CN 201511011176 A CN201511011176 A CN 201511011176A CN 105558899 A CN105558899 A CN 105558899A
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- sturgeon
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- fish
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- 241000881711 Acipenser sturio Species 0.000 title claims abstract description 25
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 235000021438 curry Nutrition 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 230000005059 dormancy Effects 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 238000003307 slaughter Methods 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 241000251468 Actinopterygii Species 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- 230000003750 conditioning effect Effects 0.000 claims description 7
- 210000001015 abdomen Anatomy 0.000 claims description 6
- 230000002528 anti-freeze Effects 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 210000000683 abdominal cavity Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 210000003097 mucus Anatomy 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 210000000006 pectoral fin Anatomy 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000010865 sewage Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000002577 cryoprotective agent Substances 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000019590 thick flavour Nutrition 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
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 present invention discloses a quick-frozen prepared and oil-fried curry flavored sturgeon slice processing method which comprises the following steps: washing, cold water dormancy, slaughtering, decaptitating and peeling, slice anatomizing, slice cutting, rinsing, cryoprotectant treatment, seasoning and marinating, oil-frying, quick-freezing, seasoning, and re-frying. The production process is simple, and the produced products are fresh in fragrance and mellow in taste, attractive in color and luster, rich in flexibility, have broad market prospects, and are convenient in consumption.
Description
Technical field
The present invention relates to food processing field, particularly the fried curried taste sturgeon slice processing method of a kind of quick-frozen conditioning.
Background technology
Along with the raising of people's living standard, consumption eating habit change, rhythm of life accelerate, instant food is more and more subject to the favor of people, Frozen Prepared Food with its convenience, safety, health like by people.Sturgeon is thick, bone is soft, meat flavour is fresh and tender, nutritious, and there is plurality of health care functions, deeply by consumers.Fried is a kind of traditional food-processing method, due to finished product outer crisp inner tender, golden yellow color, fragrance are tempting and be subject to broad masses of the people welcomes.In recent years, along with the continuous expansion of sturgeon cultivation scale, culture benefit continuous decrease, it is imperative to extend sturgeon industry, but relatively lags behind due to sturgeon deep processing, the single sustainable development constraining this industry of sturgeon end product.Therefore, strengthen the exploitation of sturgeon deep processed product, expand industrial chain, optimize the structure of production, become the inevitable choice of sturgeon industry development.The features such as the fried curried taste sturgeon sheet of quick-frozen conditioning has that production technology is simple, fragrant tempting, the instant of taste, have good market prospects.
Summary of the invention
For problems of the prior art, the invention provides a kind of fresh thick flavor, attractive color, high resilience, have that wide market prospects, production technology are simple, the fried curried taste sturgeon slice processing method of quick-frozen conditioning of instant.
Object of the present invention is achieved through the following technical solutions.
The fried curried taste sturgeon slice processing method of a kind of quick-frozen conditioning, step comprises:
1) rinse: the mud of acceptable material fish clean running water removing fish body surface, bloodstain and mucus, put into plastic crate;
2) cold water dormancy: the sturgeon alive after cleaning is put into 4 DEG C of clear water 10 ~ 15min and allows its dormancy, to reduce stress reaction when slaughtering;
3) slaughtering: the sturgeon after dormancy is placed on stainless steel operating desk, cutting from cutter fish belly centre with cuing open cutter, wash away abdominal cavity, the bloodstain of body surface, dirt with flowing water, draining 10 ~ 15min is for subsequent use;
4) to decaptitate peeling: first with chopper, neat for fish head pectoral fin base portion is cut down, then with special falcate stainless steel knife, otch below the spine plate of back, also from belly central incision, down can shell by near head trunk;
5) sheet, section is cutd open: cutter will be cutd open from the oblique incision in head gill cover rear and advance along the parallel rearwardly direction of spine the fillet cuing open lower side; Opposite side fillet are taken, by 4cm × 3cm × 1cm sized by fillet crosscut with method;
6) rinsing: oppress than 1 ︰ 3 rinsing by fish and water quality, rinsing 2 times, slowly stirs during each rinsing, then leaves standstill 5min, pours out sewage; The salt of 0.1% of flesh of fish quality is added in last rinsing liquid;
7) antifreeze process: by formulated antifreeze liquid, after mixing with fillet, under 4 DEG C of conditions, pickle 12h;
8) seasoning is pickled: by formulated seasoning pickling liquid, after mixing with fillet, under 4 DEG C of conditions, pickle 12h;
9) fried: to be undertaken by the frying technological process determined;
10) quick-frozen: should send into quick freezing repository as early as possible after fillet packaging, put front storehouse temperature in storage and need be down to less than-25 DEG C in advance, whole quick-frozen process should ensure that freezing product central temperature in 8h drops to-18 DEG C, preserves afterwards in the Freezing room of-18 DEG C;
11) seasoning, multiple fried: before edible, sturgeon sheet and flavoring to be mixed all, 160 DEG C of multiple fried maturations, surperficial golden yellow crisp.
Compared to prior art, the invention has the advantages that: production technology of the present invention is simple, and the fresh thick flavor of product of production, attractive color, high resilience, has wide market prospects, instant.
Detailed description of the invention
The fried curried taste sturgeon slice processing method of a kind of quick-frozen conditioning, step comprises:
1) rinse: the mud of acceptable material fish clean running water removing fish body surface, bloodstain and mucus, put into plastic crate;
2) cold water dormancy: the sturgeon alive after cleaning is put into 4 DEG C of clear water 10 ~ 15min and allows its dormancy, to reduce stress reaction when slaughtering;
3) slaughtering: the sturgeon after dormancy is placed on stainless steel operating desk, cutting from cutter fish belly centre with cuing open cutter, wash away abdominal cavity, the bloodstain of body surface, dirt with flowing water, draining 10 ~ 15min is for subsequent use;
4) to decaptitate peeling: first with chopper, neat for fish head pectoral fin base portion is cut down, then with special falcate stainless steel knife, otch below the spine plate of back, also from belly central incision, down can shell by near head trunk;
5) sheet, section is cutd open: cutter will be cutd open from the oblique incision in head gill cover rear and advance along the parallel rearwardly direction of spine the fillet cuing open lower side; Opposite side fillet are taken, by 4cm × 3cm × 1cm sized by fillet crosscut with method;
6) rinsing: oppress than 1 ︰ 3 rinsing by fish and water quality, rinsing 2 times, slowly stirs during each rinsing, then leaves standstill 5min, pours out sewage; The salt of 0.1% of flesh of fish quality is added in last rinsing liquid;
7) antifreeze process: by formulated antifreeze liquid, after mixing with fillet, under 4 DEG C of conditions, pickle 12h;
8) seasoning is pickled: by formulated seasoning pickling liquid, after mixing with fillet, under 4 DEG C of conditions, pickle 12h;
9) fried: to be undertaken by the frying technological process determined;
10) quick-frozen: should send into quick freezing repository as early as possible after fillet packaging, put front storehouse temperature in storage and need be down to less than-25 DEG C in advance, whole quick-frozen process should ensure that freezing product central temperature in 8h drops to-18 DEG C, preserves afterwards in the Freezing room of-18 DEG C;
11) seasoning, multiple fried: before edible, sturgeon sheet and flavoring to be mixed all, 160 DEG C of multiple fried maturations, surperficial golden yellow crisp.
Claims (1)
1. the fried curried taste sturgeon slice processing method of quick-frozen conditioning, is characterized in that step comprises:
1) rinse: the mud of acceptable material fish clean running water removing fish body surface, bloodstain and mucus, put into plastic crate;
2) cold water dormancy: the sturgeon alive after cleaning is put into 4 DEG C of clear water 10 ~ 15min and allows its dormancy, to reduce stress reaction when slaughtering;
3) slaughtering: the sturgeon after dormancy is placed on stainless steel operating desk, cutting from cutter fish belly centre with cuing open cutter, wash away abdominal cavity, the bloodstain of body surface, dirt with flowing water, draining 10 ~ 15min is for subsequent use;
4) to decaptitate peeling: first with chopper, neat for fish head pectoral fin base portion is cut down, then with special falcate stainless steel knife, otch below the spine plate of back, also from belly central incision, down can shell by near head trunk;
5) sheet, section is cutd open: cutter will be cutd open from the oblique incision in head gill cover rear and advance along the parallel rearwardly direction of spine the fillet cuing open lower side; Opposite side fillet are taken, by 4cm × 3cm × 1cm sized by fillet crosscut with method;
6) rinsing: oppress than 1 ︰ 3 rinsing by fish and water quality, rinsing 2 times, slowly stirs during each rinsing, then leaves standstill 5min, pours out sewage; The salt of 0.1% of flesh of fish quality is added in last rinsing liquid;
7) antifreeze process: by formulated antifreeze liquid, after mixing with fillet, under 4 DEG C of conditions, pickle 12h;
8) seasoning is pickled: by formulated seasoning pickling liquid, after mixing with fillet, under 4 DEG C of conditions, pickle 12h;
9) fried: to be undertaken by the frying technological process determined;
10) quick-frozen: should send into quick freezing repository as early as possible after fillet packaging, put front storehouse temperature in storage and need be down to less than-25 DEG C in advance, whole quick-frozen process should ensure that freezing product central temperature in 8h drops to-18 DEG C, preserves afterwards in the Freezing room of-18 DEG C;
11) seasoning, multiple fried: before edible, sturgeon sheet and flavoring to be mixed all, 160 DEG C of multiple fried maturations, surperficial golden yellow crisp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511011176.8A CN105558899A (en) | 2015-12-30 | 2015-12-30 | Quick-frozen prepared and oil-fried curry flavored sturgeon slice processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511011176.8A CN105558899A (en) | 2015-12-30 | 2015-12-30 | Quick-frozen prepared and oil-fried curry flavored sturgeon slice processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105558899A true CN105558899A (en) | 2016-05-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511011176.8A Withdrawn CN105558899A (en) | 2015-12-30 | 2015-12-30 | Quick-frozen prepared and oil-fried curry flavored sturgeon slice processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105558899A (en) |
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Application publication date: 20160511 |