CN105614516A - Production process of fragrant and crispy fish slices - Google Patents
Production process of fragrant and crispy fish slices Download PDFInfo
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- CN105614516A CN105614516A CN201410621363.7A CN201410621363A CN105614516A CN 105614516 A CN105614516 A CN 105614516A CN 201410621363 A CN201410621363 A CN 201410621363A CN 105614516 A CN105614516 A CN 105614516A
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- fish
- crisp
- slices
- fried
- corn starch
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Abstract
The present invention discloses a production process of fragrant and crispy fish slices. The production process includes the following steps: selecting fresh or frozen fish, pre-treating raw fish, performing meat separation, chopping and mixing, cooking and forming, cooling, slicing, drying, frying and puffing, and packaging, thereby obtaining the fragrant and crispy fish slices. The products processed by the invention are golden in color and luster, crisp in mouthfeel, rich in fragrance and high in nutritional value. The production process is simple, and is an effective way to use fish protein.
Description
Technical field
The invention belongs to food processing field, be specifically related to the processing technology of a kind of crisp-fried fish slices.
Background technology
Flesh of fish delicious flavour, whether soup still made by food meat, and all fresh and delicious taste, induce one appetite, is than preferable food in people's diet. In the processing technology of current crisp-fried fish slices, complex manufacturing technology, taste bad, product is matt, and nutrition leak is serious.
Summary of the invention
For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, it is provided that the processing technology of a kind of crisp-fried fish slices, make processing technology simple to operation, improve traditional processing technology, make product glossy, unique flavor.
The processing technology of crisp-fried fish slices provided by the invention, comprises the following steps:
(1) pretreatment: the frozen fish after fresh fish or defrosting is scaled, removes internal organs, decaptitated, and rinses well with clear water, cutting;
(2) meat is adopted: the fillet that step (1) cutting obtains are put into flesh separator and carries out adopting meat, obtain fish meat emulsion;
(3) cut and mix: in step (2) gained fish meat emulsion, add corn starch, flour and adjuvant; The adjuvant that will weigh up: sugar, monosodium glutamate, Sal, sodium bicarbonate prepare into proportion liquid with yeast extract water dissolution; Fish meat emulsion and proportion liquid are cut and mixes 1-2min mix homogeneously, then add corn starch dough-making powder, continue to cut and mix 30s mix homogeneously, cut temperature during mixing and must control below 10 DEG C, obtain fish slurry; Crisp-fried fish slices product dispensing is: the flesh of fish 40%-50%, corn starch 30%-50%, flour 10%-20%; Oppress in said components, the quality sum of corn starch dough-making powder is 100%; With the total weight of the flesh of fish, corn starch dough-making powder, add sugar 1.5%-2.5%, monosodium glutamate 1%-1.5%, Sal 1%-2%, sodium bicarbonate 0.5%-0.7%, yeast extract 0.04%-0.06%, water 90%-100%;
(4) steaming and decocting molding: fish slurry step (3) obtained is transferred in steaming-boiling dish, steaming and decocting in water-bath, and boiling temperature is 70-78 DEG C, and the time is 10-13min;
(5) cooling: the fish block after step (4) being boiled at room temperature is cooled to room temperature;
(6) section: by the fish block section after cooling, the thickness of fillet is 1-1.5mm;
(7) dry: it is 8%-10% to moisture that the fillet after section are put into dry 4-5h in 50 DEG C of hothouses;
(8) frying-expansion: dried fillet are put into fried 13-15s in the oil bath of oil temperature 190-200 DEG C, oil is drained and cools down;
(9) packaging: the crisp-fried fish slices after cooling is adopted aluminium foil retort pouch nitrogen gas packing, then preservation under room temperature, obtains product crisp-fried fish slices.
The processing technology of crisp-fried fish slices provided by the invention, the problems such as it has the beneficial effects that, solves complex manufacturing technology, and product is matt, taste bad, make the products taste produced good, special taste, liked by masses.
Detailed description of the invention
Below in conjunction with an embodiment, the processing technology of crisp-fried fish slices provided by the invention is described in detail.
Embodiment
The processing technology of the crisp-fried fish slices of the present embodiment, comprises the following steps:
(1) pretreatment: the frozen fish after fresh fish or defrosting is scaled, removes internal organs, decaptitated, and rinses well with clear water, cutting;
(2) meat is adopted: the fillet that step (1) cutting obtains are put into flesh separator and carries out adopting meat, obtain fish meat emulsion;
(3) cut and mix: in step (2) gained fish meat emulsion, add corn starch, flour and adjuvant; The adjuvant that will weigh up: sugar, monosodium glutamate, Sal, sodium bicarbonate prepare into proportion liquid with yeast extract water dissolution; Fish meat emulsion and proportion liquid are cut and mixes 2min mix homogeneously, then add corn starch dough-making powder, continue to cut and mix 30s mix homogeneously, cut temperature during mixing and control at 8 DEG C, obtain fish slurry; Crisp-fried fish slices product dispensing is: the flesh of fish 40%, corn starch 50%, flour 10%; Oppress in said components, the quality sum of corn starch dough-making powder is 100%; With the total weight of the flesh of fish, corn starch dough-making powder, add sugar 2%, monosodium glutamate 1%, Sal 2%, sodium bicarbonate 0.5%, yeast extract 0.05%, water 94.45%;
(4) steaming and decocting molding: fish slurry step (3) obtained is transferred in steaming-boiling dish, steaming and decocting in water-bath, and boiling temperature is 75 DEG C, and the time is 12min;
(5) cooling: the fish block after step (4) being boiled at room temperature is cooled to room temperature;
(6) section: by the fish block section after cooling, the thickness of fillet is 1mm;
(7) dry: it is 8% to moisture that the fillet after section are put into dry 5h in 50 DEG C of hothouses;
(8) frying-expansion: dried fillet are put into fried 13s in the oil bath of oil temperature 200 DEG C, oil is drained and cools down;
(9) packaging: the crisp-fried fish slices after cooling is adopted aluminium foil retort pouch nitrogen gas packing, then preservation under room temperature, obtains product crisp-fried fish slices.
The processing technology of crisp-fried fish slices, the crisp-fried fish slices mouthfeel produced is unique, glossy, clean hygiene, aromatic flavor, can preserve long period, instant, meet popular demand.
Claims (1)
1. the processing technology of a crisp-fried fish slices, it is characterised in that: said method comprising the steps of:
(1) pretreatment: the frozen fish after fresh fish or defrosting is scaled, removes internal organs, decaptitated, and rinses well with clear water, cutting;
(2) meat is adopted: the fillet that step (1) cutting obtains are put into flesh separator and carries out adopting meat, obtain fish meat emulsion;
(3) cut and mix: in step (2) gained fish meat emulsion, add corn starch, flour and adjuvant; The adjuvant that will weigh up: sugar, monosodium glutamate, Sal, sodium bicarbonate prepare into proportion liquid with yeast extract water dissolution; Fish meat emulsion and proportion liquid are cut and mixes 1-2min mix homogeneously, then add corn starch dough-making powder, continue to cut and mix 30s mix homogeneously, cut temperature during mixing and must control below 10 DEG C, obtain fish slurry; Crisp-fried fish slices product dispensing is: the flesh of fish 40%-50%, corn starch 30%-50%, flour 10%-20%; Oppress in said components, the quality sum of corn starch dough-making powder is 100%; With the total weight of the flesh of fish, corn starch dough-making powder, add sugar 1.5%-2.5%, monosodium glutamate 1%-1.5%, Sal 1%-2%, sodium bicarbonate 0.5%-0.7%, yeast extract 0.04%-0.06%, water 90%-100%;
(4) steaming and decocting molding: fish slurry step (3) obtained is transferred in steaming-boiling dish, steaming and decocting in water-bath, and boiling temperature is 70-78 DEG C, and the time is 10-13min;
(5) cooling: the fish block after step (4) being boiled at room temperature is cooled to room temperature;
(6) section: by the fish block section after cooling, the thickness of fillet is 1-1.5mm;
(7) dry: it is 8%-10% to moisture that the fillet after section are put into dry 4-5h in 50 DEG C of hothouses;
(8) frying-expansion: dried fillet are put into fried 13-15s in the oil bath of oil temperature 190-200 DEG C, oil is drained and cools down;
(9) packaging: the crisp-fried fish slices after cooling is adopted aluminium foil retort pouch nitrogen gas packing, then preservation under room temperature, obtains product crisp-fried fish slices.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410621363.7A CN105614516A (en) | 2014-11-07 | 2014-11-07 | Production process of fragrant and crispy fish slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410621363.7A CN105614516A (en) | 2014-11-07 | 2014-11-07 | Production process of fragrant and crispy fish slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614516A true CN105614516A (en) | 2016-06-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410621363.7A Pending CN105614516A (en) | 2014-11-07 | 2014-11-07 | Production process of fragrant and crispy fish slices |
Country Status (1)
| Country | Link |
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| CN (1) | CN105614516A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651897A (en) * | 2018-05-15 | 2018-10-16 | 福建闽威食品有限公司 | A kind of puffing fishes dried meat is dry and preparation method thereof |
| CN111418782A (en) * | 2020-04-02 | 2020-07-17 | 上海两半食品科技有限公司 | Preparation method of clear puffed crisp meat product |
-
2014
- 2014-11-07 CN CN201410621363.7A patent/CN105614516A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651897A (en) * | 2018-05-15 | 2018-10-16 | 福建闽威食品有限公司 | A kind of puffing fishes dried meat is dry and preparation method thereof |
| CN111418782A (en) * | 2020-04-02 | 2020-07-17 | 上海两半食品科技有限公司 | Preparation method of clear puffed crisp meat product |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160601 |
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| WD01 | Invention patent application deemed withdrawn after publication |