CN106213269A - Method for making spicy salmon block - Google Patents
Method for making spicy salmon block Download PDFInfo
- Publication number
- CN106213269A CN106213269A CN201610123317.3A CN201610123317A CN106213269A CN 106213269 A CN106213269 A CN 106213269A CN 201610123317 A CN201610123317 A CN 201610123317A CN 106213269 A CN106213269 A CN 106213269A
- Authority
- CN
- China
- Prior art keywords
- salmon
- dispensing
- oncorhynchi
- block
- fish
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 17
- 241000972773 Aulopiformes Species 0.000 title claims abstract description 14
- 235000019515 salmon Nutrition 0.000 title claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 235000019688 fish Nutrition 0.000 claims description 17
- 210000000582 semen Anatomy 0.000 claims description 15
- 241000251468 Actinopterygii Species 0.000 claims description 13
- 235000013355 food flavoring agent Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 239000002304 perfume Substances 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 241001122122 Chanodichthys ilishaeformis Species 0.000 claims description 2
- 241000703788 Cirrhinus molitorella Species 0.000 claims description 2
- 241001275898 Mylopharyngodon piceus Species 0.000 claims description 2
- 241000277263 Salmo Species 0.000 claims description 2
- 241001622901 Scomberomorus commerson Species 0.000 claims description 2
- 241001275829 Squaliobarbus Species 0.000 claims description 2
- 210000000038 chest Anatomy 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000004806 packaging method and process Methods 0.000 abstract description 4
- 235000021403 cultural food Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000005520 cutting process Methods 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000012545 processing Methods 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 238000007605 air drying Methods 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- -1 aminoacid unsaturated fatty acids Chemical class 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a method for making spicy salmon block, which aims to overcome the defects of traditional salmon making, and provides a novel product which is suitable for industrial production, easy to control quality, good in appearance, good in flavor, convenient to carry, has Chinese food culture characteristics, can effectively maintain the nutritive value of salmon and can be eaten instantly after opening a can. Then drying, cutting into blocks, frying, mixing with ingredients, stirring and packaging to obtain the salmon block product.
Description
Technical field
The present invention relates to a kind of food-processing method, the manufacture method of a kind of perfume (or spice) peppery Oncorhynchi block, belong to food processing neighborhood.
Background technology
Along with improving constantly of living standards of the people, the requirement of health level is also grown with each passing day by people.People more focus on nutritive value of food, Fish contain abundant nutritional labeling, particularly Oncorhynchi (salmon) is useful and human health, and Oncorhynchi contains the most fertile nine kinds of trace element of 18 kinds of aminoacid unsaturated fatty acids, eight kinds of vitamin and people self and high quality protein matter.But due to fresh Fish and with the corruption occurred, so the method usually using freezing, freeze preservation needs to put into substantial amounts of refrigeration, freshness preserving equipment, it is also desirable to substantial amounts of electric energy equal energy source consumes.The Oncorhynchi using the present invention to make has certain shelf-life, it is not necessary to secondary operations just can directly eat.Many based on salty Oncorhynchi and smoked Oncorhynchi in the market, salty Oncorhynchi needs secondary operations to eat, making troubles to those consumers that will not process, smoked Oncorhynchi taste is the most single can not meet present consumer taste multiple demands.The processing process of the perfume (or spice) peppery Oncorhynchi block that the present invention is given, improve tradition Oncorhynchi processing technique, be suitable for industrialized production, shorten the cycle, quality is easily controllable, produce have that outward appearance is good, local flavor is good, easy to carry and there is the new product of Chinese food culture characteristic.
Summary of the invention
It is an object of the invention to overcome tradition Oncorhynchi to make weak point, one is provided to be suitable for industrialized production, quality is easily controllable, and outward appearance is good, local flavor is good, easy to carry and have Chinese food culture characteristic and can effectively keep Oncorhynchi nutritive value, and the new product that can opening is instant.
The present invention solves above-mentioned technical problem and employed technical scheme comprise that the manufacture method of a kind of perfume (or spice) peppery Oncorhynchi block, select fresh or freezing raw material fish cleaned, clean thorax, decaptitate pretreatment, after it is characterized in that described pretreatment, raw material fish is cleaned, carry out low temperature, less salt and seasoning seasoning in 24 hours after dewatering and pickle process.Then drying, stripping and slicing, fried, dispensing stirs, and is packaged into Oncorhynchi block product.
Of the present invention to salt with flavoring agent 24 Hour seasoning development processes,Salt accounts for the 2-3% flavoring agent of fish weight and is mainly made up of various natural flavors and flavouring agent, wherein monosodium glutamate 0.1-0.2%, Pericarpium Zanthoxyli 0.01-0.03%, Fructus Anisi Stellati 0.01-0.03%, vinegar 1-2%, sugar 0.2-0.5%, Rhizoma Zingiberis powder 0.01-0.02%, Fructus Schisandrae Chinensis powder 0.01-0.03%.
Dispensing of the present invention stirs, and is that after less salt and flavoring agent being pickled, warp is dried, stripping and slicing, the fried fish block handled well is stirred with dispensing, and dispensing is mainly made up of various natural perfume materials and flavouring agent, wherein has Fructus Capsici, Semen Sesami, Semen arachidis hypogaeae, edible oil, Semen Sojae Preparatum, Rhizoma Zingiberis Recens, Herba Alii fistulosi, white sugar, edible salt, spice (Pericarpium Zanthoxyli is anistree), monosodium glutamate.
Dispensing in dispensing of the present invention stirring, it is to distinguish parch (wherein Oncorhynchi fish block, Fructus Capsici, Semen arachidis hypogaeae, Semen Sesami, Semen Sojae Preparatum parch to be distinguished according to a certain percentage, parch is advantageous in that various dispensing resistance to oil temperature difference can prevent fried respectively, better than traditional parch effect), (mixed proportion of its parch can be equal proportion mixing；Can also suitably adjust formula collocation and improve taste).
Stirring in dispensing of the present invention stirring is that the dispensing fried and the Oncorhynchi block exploded are stirred (ratio of stirring can be that equal proportion mix and blend can also suitably adjust ratio stirring).
The Fish such as the method for the present invention is suitable for making autumn salmon (Oncorhynchi), Atlantic salmon, the salmon such as Pacific Ocean salmon (salmon fish), also is adapted for making Squaliobarbus ourriculus, Spanish mackerel, Mylopharyngodon piceus, Erythroculter ilishaeformis, Cirrhina molitorella, tuna, big head.Compared with prior art this food has the local flavor of uniqueness, nutritious, opens packaging i.e. edible, can deposit 6 months to 1 year under this packaging Oncorhynchi block room temperature state, and product easily preserves and circulates, and is suitable for industrialized production.
Specific embodiment mode embodiment 1
(1) select the raw material fish that new fresh goods are freezing, the cleaned internal organs that truncate that decaptitate, repeatedly clean up with recirculated water, remove crimson blood, and foreign material.
⑵After pretreatment of the present invention, raw material fish is through rinsing, carries out low temperature, less salt and flavoring agent seasoning in 24 hours and pickles process, make the full and uniform infiltration of baste after dewatering.Product perfuming can be made to have again excellent antiseptic effect, salt accounts for the 2-3% flavoring agent of fish weight and is mainly made up of various natural flavors and flavouring agent, wherein monosodium glutamate 0.1-0.2%, Pericarpium Zanthoxyli 0.01-0.03%, Fructus Anisi Stellati 0.01-0.03%, vinegar 1-2%, sugar 0.2-0.5%, Rhizoma Zingiberis powder 0.01-0.02%, Fructus Schisandrae Chinensis powder 0.01-0.03%.
(3) carry out air-drying or drying and processing by pickling the fish handled well in the environment of the cool place that ventilates is aseptic, remove the moisture of more than 50 percent.
(4) will air-dry, the Oncorhynchi that dried is good is cut into the fish block between general 0.5-5 centimetre.
The most then by fried for the Oncorhynchi of stripping and slicing, oil temperature is less than 250 degrees Celsius.
(6) dispensing stirring, is to be stirred with dispensing by the fried Oncorhynchi block handled well, and dispensing is mainly made up of various natural perfume materials and flavouring agent, wherein has Fructus Capsici, Semen Sesami, Semen arachidis hypogaeae, edible oil, Semen Sojae Preparatum, Rhizoma Zingiberis Recens, Herba Alii fistulosi, white sugar, edible salt, spice (Pericarpium Zanthoxyli is anistree), monosodium glutamate.Dispensing in dispensing of the present invention stirring, it is to distinguish parch (wherein Oncorhynchi fish block, Fructus Capsici, Semen arachidis hypogaeae, Semen Sesami, Semen Sojae Preparatum parch to be distinguished according to a certain percentage, parch is advantageous in that various dispensing resistance to oil temperature difference can prevent fried respectively, so dispensing mixing effect to be got well, and the mixed proportion of its parch can be equal proportion mixing；Can also suitably adjust formula collocation and improve taste).Stirring in dispensing of the present invention stirring is that the dispensing fried and the Oncorhynchi block exploded are stirred (ratio of stirring can be that equal proportion mix and blend can also suitably adjust ratio stirring).
(7) bottling, the Oncorhynchi bottling that will be stirred, every bottle 250 grams-270 grams, the Packaging Bottle used by Oncorhynchi must prior sterilization processing.
(8) sterilize, pre-cooling, warehouse-in, pack after within 15 days, checking.
Claims (3)
1. the manufacture method of a perfume (or spice) peppery Oncorhynchi block, it is characterized in that the method comprises the steps, select fresh or freezing raw material fish, cleaned, scale or do not scale, clean thorax, decaptitate pretreatment, it is seasoned after dewatering and pickles, then drying, stripping and slicing, fried, dispensing stirring, be packaged into fragrant peppery Oncorhynchi block product.
2.According to claim 1 Described method, it is characterised in that described raw material fish it may be thatAutumn salmon (Oncorhynchi), Atlantic salmon, the salmon such as Pacific Ocean salmon (salmon fish), it is also possible to be Squaliobarbus ourriculus, Spanish mackerel, Mylopharyngodon piceus, Erythroculter ilishaeformis, Cirrhina molitorella, tuna, the Fish such as big head.
Method the most according to claim 1, it is characterised in that described dispensing stirring, is to be stirred with dispensing by the fried Oncorhynchi block handled well, dispensing is mainly made up of various natural perfume materials and flavouring agent, wherein has Fructus Capsici, Semen Sesami, Semen arachidis hypogaeae, edible oil, Semen Sojae Preparatum, Rhizoma Zingiberis Recens, Herba Alii fistulosi, sugar, edible salt, spice (Pericarpium Zanthoxyli is anistree), monosodium glutamate；Dispensing in dispensing of the present invention stirring, the mixed proportion of its parch can be equal proportion mixing；Can also suitably adjust formula collocation and improve taste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610123317.3A CN106213269A (en) | 2016-03-06 | 2016-03-06 | Method for making spicy salmon block |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610123317.3A CN106213269A (en) | 2016-03-06 | 2016-03-06 | Method for making spicy salmon block |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106213269A true CN106213269A (en) | 2016-12-14 |
Family
ID=57518955
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610123317.3A Pending CN106213269A (en) | 2016-03-06 | 2016-03-06 | Method for making spicy salmon block |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106213269A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993767A (en) * | 2017-05-10 | 2017-08-01 | 陈步友 | The processing method that a kind of instant flavour boils in water for a while, then dress with soy, vinegar, etc. canned fish |
| CN107223911A (en) * | 2017-06-22 | 2017-10-03 | 广州鹰金钱企业集团公司 | A kind of spicy dace can and preparation method thereof |
| CN107319398A (en) * | 2017-06-22 | 2017-11-07 | 广州鹰金钱企业集团公司 | A kind of spicy dace can and preparation method thereof |
| CN108013387A (en) * | 2017-12-04 | 2018-05-11 | 安徽富煌三珍食品集团有限公司 | A kind of instant resistance to chewing grass carp cutlet and preparation method thereof |
| CN108029999A (en) * | 2017-12-04 | 2018-05-15 | 安徽富煌三珍食品集团有限公司 | A kind of instant spicy bar of shark string and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349667A (en) * | 2011-10-27 | 2012-02-15 | 百洋水产集团股份有限公司 | Processing method of dried fish leisure food |
| CN104336662A (en) * | 2013-08-06 | 2015-02-11 | 湘潭市山里来绿色食品科技开发有限公司 | Fish can and processing method thereof |
| CN104997068A (en) * | 2015-07-01 | 2015-10-28 | 杨胜 | Ready-to-eat juice-soaking pulled fish and processing method thereof |
| CN105231328A (en) * | 2015-08-27 | 2016-01-13 | 荣成南光食品有限公司 | Spicy grilled cod fillet and production method thereof |
-
2016
- 2016-03-06 CN CN201610123317.3A patent/CN106213269A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349667A (en) * | 2011-10-27 | 2012-02-15 | 百洋水产集团股份有限公司 | Processing method of dried fish leisure food |
| CN104336662A (en) * | 2013-08-06 | 2015-02-11 | 湘潭市山里来绿色食品科技开发有限公司 | Fish can and processing method thereof |
| CN104997068A (en) * | 2015-07-01 | 2015-10-28 | 杨胜 | Ready-to-eat juice-soaking pulled fish and processing method thereof |
| CN105231328A (en) * | 2015-08-27 | 2016-01-13 | 荣成南光食品有限公司 | Spicy grilled cod fillet and production method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993767A (en) * | 2017-05-10 | 2017-08-01 | 陈步友 | The processing method that a kind of instant flavour boils in water for a while, then dress with soy, vinegar, etc. canned fish |
| CN107223911A (en) * | 2017-06-22 | 2017-10-03 | 广州鹰金钱企业集团公司 | A kind of spicy dace can and preparation method thereof |
| CN107319398A (en) * | 2017-06-22 | 2017-11-07 | 广州鹰金钱企业集团公司 | A kind of spicy dace can and preparation method thereof |
| CN108013387A (en) * | 2017-12-04 | 2018-05-11 | 安徽富煌三珍食品集团有限公司 | A kind of instant resistance to chewing grass carp cutlet and preparation method thereof |
| CN108029999A (en) * | 2017-12-04 | 2018-05-15 | 安徽富煌三珍食品集团有限公司 | A kind of instant spicy bar of shark string and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161214 |
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