CN106261967A - A kind of processing method of quick-frozen braised the Yellow River Cyprinus carpio - Google Patents
A kind of processing method of quick-frozen braised the Yellow River Cyprinus carpio Download PDFInfo
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- CN106261967A CN106261967A CN201610677478.7A CN201610677478A CN106261967A CN 106261967 A CN106261967 A CN 106261967A CN 201610677478 A CN201610677478 A CN 201610677478A CN 106261967 A CN106261967 A CN 106261967A
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- 241000252233 Cyprinus carpio Species 0.000 title claims abstract description 113
- 238000003672 processing method Methods 0.000 title description 4
- 239000000463 material Substances 0.000 claims abstract description 70
- 241000251468 Actinopterygii Species 0.000 claims abstract description 68
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 67
- 238000007710 freezing Methods 0.000 claims abstract description 38
- 235000013599 spices Nutrition 0.000 claims abstract description 32
- 238000010411 cooking Methods 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 25
- 235000014101 wine Nutrition 0.000 claims abstract description 25
- 238000002360 preparation method Methods 0.000 claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 11
- 241000628997 Flos Species 0.000 claims abstract description 10
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 230000036541 health Effects 0.000 claims abstract description 8
- 239000009636 Huang Qi Substances 0.000 claims abstract description 6
- 235000021110 pickles Nutrition 0.000 claims abstract description 6
- 244000291564 Allium cepa Species 0.000 claims abstract 4
- 239000002994 raw material Substances 0.000 claims description 22
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 20
- 230000008014 freezing Effects 0.000 claims description 15
- 239000003921 oil Substances 0.000 claims description 13
- 235000019198 oils Nutrition 0.000 claims description 13
- 241000234314 Zingiber Species 0.000 claims description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 12
- 235000008397 ginger Nutrition 0.000 claims description 12
- 229920002261 Corn starch Polymers 0.000 claims description 10
- 239000008120 corn starch Substances 0.000 claims description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims description 10
- 235000015067 sauces Nutrition 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 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 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- 239000004698 Polyethylene Substances 0.000 claims description 5
- -1 polyethylene Polymers 0.000 claims description 5
- 229920000573 polyethylene Polymers 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000003307 slaughter Methods 0.000 abstract description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 9
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 description 4
- 238000009938 salting Methods 0.000 description 4
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 description 4
- 235000021286 stilbenes Nutrition 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001282110 Pagrus major Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- 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
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses the preparation method of a kind of quick-frozen braised the Yellow River Cyprinus carpio.The method prepares material bag braised in soy sauce first with basic flavoring agent water, dark soy sauce, light soy sauce, cooking wine, monosodium glutamate, oil consumption, salt, Rhizoma Zingiberis, onion parts with spice Fructus Jujubae, Radix Angelicae Sinensis, Poria, the Radix Astragali, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Herba Pelargonii Graveolentis, the Radix Angelicae Dahuricae, Rhizoma Alpiniae Officinarum, anise, Flos Caryophylli, Pericarpium Zanthoxyli；Then the Yellow River Cyprinus carpio selecting health carries out slaughtering, cleans, pickles, fish body wraps up in powder, fried, quick-freezing, be vacuum-packed together with material bag, preserves under the conditions of 18 ~ 20 DEG C.Quick-frozen braised the Yellow River Cyprinus carpio prepared by the method, maintains the due nutritive value of Cyprinus carpio and has certain health-care effect；Instant is quick, meet the modern allegro life style of people, also meets consumer to many requirements such as the nutrition of food, health, delicious foods.
Description
Technical field
The invention belongs to food processing technology field, the processing method being specifically related to a kind of quick-frozen braised the Yellow River Cyprinus carpio.
Background technology
The Yellow River Cyprinus carpio is i.e. grown in the Cyprinus carpio in the Yellow River, the Yellow River Cyprinus carpio red tail of gold squama, bodily form shuttle length, fine and tender taste and fresh
Beautiful.Compared with other Cyprinus carpio, its muscle has higher protein content (17.6%) and relatively low fat content
(5.0%), containing abundant human body all must Fresh ear field in aminoacid and 4, and first containing 3 kinds of necessary trace of human body
Plain sheet, copper, zinc and macroelement calcium, magnesium, phosphorus etc..
Braised carp in brown sauce is traditional famous dish of the Chinese nation, flavoring agent decide vegetable taste to a certain extent with material and consumption
The quality in road.Wanting to have the Yellow River braised in soy sauce Cyprinus carpio of orthodox school if be in, not being a nothing the matter for abecedarian.And
And modern society's rhythm of life accelerates day by day, convenient, fast, healthy food is increasingly favored by consumer.Therefore, speed
The fried Cyprinus carpio frozen is equipped with the braised carp in brown sauce flavoring agent endured, and not only saves the substantial amounts of time but also can meet the living needs of people.
Present existing quick frozen product is mostly fresh Fish or simple flavouring agent, seldom has quick-freezing fragrant instant Cyprinus carpio
Fish food, the present invention the fresh the Yellow River Cyprinus carpio killed again was entered fried after mix corresponding braised carp in brown sauce material bag, then use liquid
Nitrogen instant freezer quick-freezing, both can keep the deliciousness of the flesh of fish, slow down the oxidation of fat, was directly equipped with material bag time edible, both convenient fast
Victory in turn ensure that the pure deliciousness of braised carp in brown sauce taste.
Summary of the invention
The invention provides a kind of material bag braised in soy sauce, this material includes spice and Chinese medicine ingredients, is ensureing that braised carp in brown sauce is delicious
While taste, also there is certain health-care effect.
The processing method that present invention also offers a kind of quick-frozen braised the Yellow River Cyprinus carpio, the method by fried the Yellow River Cyprinus carpio with upper
State material bag braised in soy sauce to combine, by liquid nitrogen flash freezer technology, it is possible to extend the shelf lives of commodity；And consumer is in very short time
Inside can be obtained by the Yellow River Cyprinus carpio of one orthodox school, convenient and swift, delicious flavour.
The present invention is achieved by the following technical solutions
A kind of material bag braised in soy sauce, this material bag is made up of basic flavoring agent and spice；Described basic material bag is by the raw material of following weight portion
Formulated: 100 ~ 150 parts of water, dark soy sauce 50 ~ 60 parts, light soy sauce 150 ~ 160 parts, cooking wine 70 ~ 100 parts, monosodium glutamate 15 ~ 20 parts, oil consumption
20 ~ 25 parts, salt 2 ~ 5 parts, Rhizoma Zingiberis 6 ~ 8 parts, onion parts 10 ~ 12 parts；Described spice is formed by the preparation of raw material of following weight portion: big
Fructus Jujubae 15 ~ 20 parts, Radix Angelicae Sinensis 5 ~ 7 parts, 8 ~ 10 parts of Poria, the Radix Astragali 4 ~ 6 parts, 2 ~ 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi 4 ~ 6 parts, Herba Pelargonii Graveolentis 2 ~ 3 parts, the Radix Angelicae Dahuricae
4 ~ 5 parts, Rhizoma Alpiniae Officinarum 1 ~ 2 part, anistree 3 ~ 5 parts, Flos Caryophylli 0.1 ~ 0.2 part, 2 ~ 3 parts of Pericarpium Zanthoxyli.
Described material bag braised in soy sauce, wherein said basic material bag is formed by the preparation of raw material of following weight portion: water 120 ~ 130
Part, dark soy sauce 53 ~ 58 parts, light soy sauce 153 ~ 158 parts, cooking wine 80 ~ 90 parts, monosodium glutamate 16 ~ 18 parts, oil consumption 22 ~ 24 parts, salt 3 ~ 4 parts, Rhizoma Zingiberis
7 parts, onion parts 11 parts；Spice therein is formed by the preparation of raw material of following weight portion: 16 ~ 18 parts of Fructus Jujubae, Radix Angelicae Sinensis 5.5 ~ 6.5 parts,
8.5 ~ 9.5 parts of Poria, the Radix Astragali 4.5 ~ 5.5 parts, 3 ~ 4 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi 4.5 ~ 5.5 parts, Herba Pelargonii Graveolentis 2.5 parts, the Radix Angelicae Dahuricae 4.5 parts, good
Rhizoma Zingiberis Recens 1.5 parts, anistree 3.5 ~ 4.5 parts, Flos Caryophylli 0.1 ~ 0.2 part, 2.5 parts of Pericarpium Zanthoxyli.
Described material bag braised in soy sauce, the preparation method of described material bag braised in soy sauce comprises the following steps:
A: get out the component of basic flavoring agent and spice according to above-mentioned weight portion, and with gauze, spice is wrapped；
B: add water in pot according to above-mentioned weight portion, boil, is then sequentially added into light soy sauce, dark soy sauce, cooking wine, monosodium glutamate, oil consumption, food
Salt, onion parts, Rhizoma Zingiberis and white sugar, stir；
C: boiled by the mixed spices described in step b, is then placed in the spice bound up with gauze described in step a, at slight boiling condition
Under boil 1 ~ 2 hour, boil period be stirred continuously；
D: the soup stock filling machine pack after boiling described in step c seals, and i.e. obtains braised carp in brown sauce flavouring agent.
The method utilizing above-mentioned material braised in soy sauce to pack standby quick-frozen braised the Yellow River Cyprinus carpio, comprises the following steps:
(1) raw material clean: take the fish gill, fish scale, fin, fish tail be all complete health and live the Yellow River Cyprinus carpio conventionally
Slaughter, remove fish scale, the fish gill and fish internal organs, then fully clean with water, and drain unnecessary moisture；
(2) pickle: whole piece the Yellow River Cyprinus carpio Sal, Herba Alii fistulosi silk, shredded ginger and cooking wine after step (1) being processed are pickled；
(3) powder is wrapped up in: the whole piece the Yellow River Cyprinus carpio after step (2) being pickled is put in the container filling egg liquid so that it is surface is uniform
Wrap up in one layer of egg liquid, then Cyprinus carpio is tiled, spread one layer of corn starch in fish surface, make fish surface be stained with corn starch；
(4) fried: after the edible oil of selection is heated to 170 ~ 180 DEG C, the Yellow River Cyprinus carpio after step (3) is wrapped up in powder is cooked
Carry out fried, until the surface of fish presents golden yellow；
When the surface of fish body presents golden yellow, it is the most fried excessively that the surface of fish neither presents white, oppress the most well-done and
Oppress the freshest and the tenderest；It is then that temperature is too low or the time is inadequate when the surface of fish presents white；Then represent fried when presenting bronzing
Excessively, flesh of fish epidermis now is really up to the mark and meat is dry, and water loss too much affects mouthfeel；
(5) quick-freezing: the whole piece the Yellow River Cyprinus carpio after fried for step (4) is aseptically cooled to room temperature, then with above-mentioned
The material bag boiled is contained in fish shape pallet, carries out quick-freezing with liquid nitrogen flash freezer machine；
(6) packaging: the Yellow River Cyprinus carpio after step (5) described fried quick-freezing and material bag polyethylene packaging bag are carried out vacuum packet
Dress, and preserve under the conditions of-18 ~-20 DEG C.
The quick-frozen braised the Yellow River Cyprinus carpio of preparation, after warehouse-in preserves, outbound is transported under the conditions of-18 ~-20 DEG C.
The described method preparing quick-frozen braised the Yellow River Cyprinus carpio, wherein the Yellow River used Cyprinus carpio in step (2) described curing process
Fish is 500:1 ~ 2:4 ~ 6:4 ~ 7:4 ~ 6 with Sal, Herba Alii fistulosi silk, shredded ginger, the weight ratio of cooking wine, and salting period is 15 ~ 30min.
The described method preparing quick-frozen braised the Yellow River Cyprinus carpio, wherein the Yellow River used Cyprinus carpio in step (2) described curing process
Fish is 500:1.5:4 ~ 5:4 ~ 5:4 ~ 5 with Sal, Herba Alii fistulosi silk, shredded ginger, the weight ratio of cooking wine.
The described method preparing quick-frozen braised the Yellow River Cyprinus carpio, the edible oil described in step (4) is preferably soybean oil, deep-fat frying time
It is 8 ~ 10min.
The described method preparing quick-frozen braised the Yellow River Cyprinus carpio, the described temperature freezing in liquid nitrogen freezers of step (5)
For-90 ~-120 DEG C, cooling time is 15 ~ 20min；The fish body of freezing the Yellow River braised in soy sauce Cyprinus carpio after terminating and material bag central temperature for-
18~-20℃。
The described method preparing quick-frozen braised the Yellow River Cyprinus carpio, the Yellow River Cyprinus carpio after fried quick-freezing described in step (6)
It is 300 ~ 400:150 ~ 180 with the weight ratio of material bag braised in soy sauce.
When eating the above-mentioned quick-frozen braised the Yellow River Cyprinus carpio prepared, directly fish and material bag are thawed；Then by material bag with
The water mixing of equal quality is put in pot and is boiled, then the fish after thawing is put in pot, and the material bag soup that constantly will boil
Juice pours with fish body, 7 ~ 10min.
The Yellow River of the present invention Cyprinus carpio, chooses the fry that high-quality is bred, and uses pollution-free Yellow River Sand filter underground running water
Cultivation, cultivates 2 years, i.e. can be selected for after stopping eating 80 days.
Compared with prior art, the present invention has following positive beneficial effect
(1) present invention uses liquid nitrogen freezing technology that fried Cyprinus carpio and material bag braised in soy sauce are carried out the freezing of fast and high quality, short time
Inside reach cryogenic temperature, oxidation and the loss of carp muscle nutritional labeling of Cyprinus carpio fat can be reduced to greatest extent, maintain
The due nutritive value of Cyprinus carpio；The collocation of material bag braised in soy sauce ensure that the pure and delicious mouthfeel of braised carp in brown sauce taste and extends
The storage of the shelf-life of commodity, beneficially product long period, transport and sell；
(2) present invention improves over the formula that tradition is braised in soy sauce, add again Chinese medicine spice in addition to the flavoring agent of basis, these spice are not
Only materially increase fragrance and the delicate flavour of Cyprinus carpio, there is certain medical value simultaneously.Depositing of these Chinese medicine ingredients
The nutritive value itself having has been played, it is also possible to improve function of human body, body health benefits, more have not only making stewed fish with brown sauce
It is beneficial to the industrialized production of described quick-frozen braised the Yellow River Cyprinus carpio；
(3) present invention is by quick-frozen braised Cyprinus carpio with corresponding material bag processing braised in soy sauce together, only need to be by fish and material Bao Zhi time edible
Connect defrosting, boil 7 ~ 10min after defrosting and can complete one braised carp in brown sauce.The food collocation of this New-type instant had both met existing
For the allegro life style of people, also meet consumer to many requirements such as the nutrition of food, health, delicious foods.
Detailed description of the invention
Below by specific embodiment, the present invention is described in more details, but is not limited to the present invention's
Protection domain.
Embodiment 1
A kind of material bag braised in soy sauce, this material bag is made up of basic flavoring agent and spice, and described basic material bag is by the raw material of following weight portion
Formulated: 100 parts of water, dark soy sauce 50 parts, light soy sauce 150 parts, cooking wine 70 parts, monosodium glutamate 15 parts, oil consumption 20 parts, salt 2 parts, Rhizoma Zingiberis 6 parts,
Onion parts 10 parts；Described spice is formed by the preparation of raw material of following weight portion: 15 parts of Fructus Jujubae, Radix Angelicae Sinensis 5 parts, 8 parts of Poria, the Radix Astragali 4
Part, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi 4 parts, Herba Pelargonii Graveolentis 2 parts, the Radix Angelicae Dahuricae 4 parts, Rhizoma Alpiniae Officinarum 1 part, anistree 3 parts, Flos Caryophylli 0.1 part, 2 parts of Pericarpium Zanthoxyli.
Embodiment 2
A kind of material bag braised in soy sauce, this material bag is made up of basic flavoring agent and spice, and described basic flavoring agent is by the raw material of following weight portion
Formulated: 150 parts of water, dark soy sauce 60 parts, light soy sauce 160 parts, cooking wine 100 parts, monosodium glutamate 20 parts, oil consumption 25 parts, salt 5 parts, Rhizoma Zingiberis 8
Part, onion parts 12 parts；Described spice is formed by the preparation of raw material of following weight portion: 20 parts of Fructus Jujubae, Radix Angelicae Sinensis 7 parts, 10 parts of Poria, yellow
Stilbene 6 parts, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi 6 parts, Herba Pelargonii Graveolentis 3 parts, the Radix Angelicae Dahuricae 5 parts, Rhizoma Alpiniae Officinarum 2 parts, anistree 5 parts, Flos Caryophylli 0.2 part, 3 parts of Pericarpium Zanthoxyli.
Embodiment 3
A kind of material bag braised in soy sauce, this material bag is made up of basic flavoring agent and spice, and described basic flavoring agent is by the raw material of following weight portion
Formulated: 120 parts of water, dark soy sauce 53 parts, light soy sauce 153 parts, cooking wine 80 parts, monosodium glutamate 16 parts, oil consumption 22 parts, salt 3 parts, Rhizoma Zingiberis 7 parts,
Onion parts 11 parts；Described spice is formed by the preparation of raw material of following weight portion: 16 parts of Fructus Jujubae, Radix Angelicae Sinensis 5.5 parts, 8.5 parts of Poria, yellow
Stilbene 4.5 parts, 3 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi 4.5 parts, Herba Pelargonii Graveolentis 2.5 parts, the Radix Angelicae Dahuricae 4.5 parts, Rhizoma Alpiniae Officinarum 1.5 parts, anistree 3.5 parts, Flos Caryophylli 0.1
Part, 2.5 parts of Pericarpium Zanthoxyli.
Embodiment 4
A kind of material bag braised in soy sauce, this material bag is made up of basic material bag and spice, and described basic material bag is by the raw material of following weight portion
Formulated: 130 parts of water, dark soy sauce 58 parts, light soy sauce 158 parts, cooking wine 90 parts, monosodium glutamate 18 parts, oil consumption 24 parts, salt 4 parts, Rhizoma Zingiberis 7 parts,
Onion parts 11 parts；Described spice is formed by the preparation of raw material of following weight portion: 18 parts of Fructus Jujubae, Radix Angelicae Sinensis 6.5 parts, 9.5 parts of Poria, yellow
Stilbene 5.5 parts, 4 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi 5.5 parts, Herba Pelargonii Graveolentis 2.5 parts, the Radix Angelicae Dahuricae 4.5 parts, Rhizoma Alpiniae Officinarum 1.5 parts, anistree 4.5 parts, Flos Caryophylli 0.2
Part, 2.5 parts of Pericarpium Zanthoxyli.
Embodiment 5
A kind of material bag braised in soy sauce, this material bag is made up of basic flavoring agent and spice, and described basic flavoring agent is by the raw material of following weight portion
Formulated: 125 parts of water, dark soy sauce 55 parts, light soy sauce 155 parts, cooking wine 85 parts, monosodium glutamate 17 parts, oil consumption 22 parts, salt 3.5 parts, Rhizoma Zingiberis 7
Part, onion parts 11 parts；Described spice is formed by the preparation of raw material of following weight portion: 17 parts of Fructus Jujubae, Radix Angelicae Sinensis 6 parts, 9 parts of Poria, yellow
Stilbene 5 parts, 3.5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi 5 parts, Herba Pelargonii Graveolentis 2.5 parts, the Radix Angelicae Dahuricae 4.5 parts, Rhizoma Alpiniae Officinarum 1.5 parts, anistree 4 parts, Flos Caryophylli 0.1 part, flower
Green pepper 2.5 parts.
Embodiment 6
Described in above-described embodiment 1 ~ 5, the preparation method of material bag braised in soy sauce comprises the following steps:
A. get out basic flavoring agent and spice according to required weight portion, and with gauze, spice is wrapped；
B. ready for step a water added in pot, boil, be then sequentially added into the ready light soy sauce of step a, dark soy sauce, cooking wine,
Monosodium glutamate, oil consumption, Sal, onion parts, Rhizoma Zingiberis and white sugar, stir；
C. the mixed spices described in step b is boiled, be then placed in the spice bound up with gauze described in step a, under slight boiling condition
Boil 1 ~ 2 hour, be stirred continuously during boiling；
D. the soup stock filling machine pack after having boiled described in step c seals, and i.e. obtains flavouring agent braised in soy sauce.
Embodiment 7
Utilize one of any one material braised in soy sauce method packing standby quick-frozen braised the Yellow River Cyprinus carpio of embodiment 1 ~ 5, comprise the following steps:
(1) raw material cleans: takes the health and live the Yellow River Cyprinus carpio that the fish gill, fish scale, fin and fish tail are all complete and uses routine side
Method is slaughtered, and removes fish scale, the fish gill and fish internal organs, then fully cleans with clear water, and drain unnecessary moisture；
(2) pickle: whole piece the Yellow River Cyprinus carpio Sal, Herba Alii fistulosi silk, shredded ginger and cooking wine after step (1) being cleaned are pickled, institute
Stating Cyprinus carpio with Sal, Herba Alii fistulosi silk, shredded ginger, the amount ratio of cooking wine is 500:1:4:4:4, and salting period is 30min；
(3) powder is wrapped up in: the whole piece the Yellow River Cyprinus carpio after step (2) being pickled is put in the container filling egg liquid so that it is surface is uniform
Wrap up in last layer egg liquid, then Cyprinus carpio is tiled, spread one layer of corn starch in fish surface, make fish surface be stained with corn starch；
(4) fried: to select edible soybean oil, and be heated to 170 ± 5 DEG C, then step (3) is wrapped up under the Yellow River Cyprinus carpio after powder
Pot carries out fried, until the surface of fish body presents and golden yellow can take the dish out of the pot；
(5) quick-freezing: the whole piece the Yellow River Cyprinus carpio after fried for step (4) is aseptically cooled to room temperature, then with above-mentioned
Material bag braised in soy sauce is contained in fish shape pallet, carries out quick-freezing with liquid nitrogen flash freezer machine, and under the conditions of-90 ± 5 DEG C, freezing 20min, freezing
After end, the fish body of the Yellow River Cyprinus carpio and the central temperature of material bag are-18 ~-20 DEG C；
(6) the material bag polyethylene packaging bag braised in soy sauce of the Yellow River Cyprinus carpio after step (5) described fried quick-freezing and correspondence is carried out
Vacuum packaging, and preserve under the conditions of-18 ~-20 DEG C, the weight that wherein the Yellow River Cyprinus carpio after fried quick-freezing is wrapped with material braised in soy sauce
The ratio of amount part is 300:150.
After the quick-frozen braised the Yellow River Cyprinus carpio warehouse-in of preparation preserves, transport under the conditions of-18 ~-20 DEG C after outbound.
The quick-frozen braised the Yellow River Cyprinus carpio under freezing conditions shelf-life prepared by the method is 12 months, the most rotten existing within 12 months
As.
Embodiment 8
Utilize any one material braised in soy sauce of embodiment 1 ~ 5 to pack two of the method for quick-frozen braised the Yellow River Cyprinus carpio, comprise the following steps:
(1) raw material cleans: takes the health and live the Yellow River Cyprinus carpio that the fish gill, fish scale, fin and fish tail are all complete and uses routine side
Method is slaughtered, and removes fish scale, the fish gill and fish internal organs, then fully cleans with clear water, and drain unnecessary moisture；
(2) pickle: whole piece the Yellow River Cyprinus carpio Sal, Herba Alii fistulosi silk, shredded ginger and cooking wine after step (1) being cleaned are pickled, institute
Stating Cyprinus carpio with Sal, Herba Alii fistulosi silk, shredded ginger, the amount ratio of cooking wine is 500:2:6:7:6, and salting period is 15min；
(3) powder is wrapped up in: the whole piece the Yellow River Cyprinus carpio after step (2) being pickled is put in the container filling egg liquid so that it is surface is uniform
Wrap up in last layer egg liquid, then Cyprinus carpio is tiled, spread one layer of corn starch in fish surface, make fish surface be stained with corn starch；
(4) fried: to select Semen arachidis hypogaeae edible oil, and be heated to 180 ± 5 DEG C, then step (3) is wrapped up under the Yellow River Cyprinus carpio after powder
Pot carries out fried, until the surface of fish body presents and golden yellow can take the dish out of the pot；
(5) quick-freezing: the Yellow River Cyprinus carpio after fried for step (4) is aseptically cooled to room temperature, then braised in soy sauce with above-mentioned
Material bag is contained in fish shape pallet, carries out quick-freezing with liquid nitrogen flash freezer machine, and freezing 15min under the conditions of-120 ± 5 DEG C, freezing terminates
The fish body of rear the Yellow River Cyprinus carpio and the central temperature of material bag are-18 ~-20 DEG C；
(6) the material bag polyethylene packaging bag of the Yellow River Cyprinus carpio after step (5) fried quick-freezing and correspondence is vacuum-packed,
And preserve under the conditions of-18 ~-20 DEG C, the weight ratio that wherein the Yellow River Cyprinus carpio after fried quick-freezing is wrapped with material braised in soy sauce
For 400:180.
After the quick-frozen braised the Yellow River Cyprinus carpio warehouse-in of preparation preserves, transport under the conditions of-18 ~-20 DEG C after outbound.
The quick-frozen braised the Yellow River Cyprinus carpio under freezing conditions shelf-life prepared by the method is 12 months, the most rotten existing within 12 months
As.
Embodiment 9
Utilize any one material braised in soy sauce of embodiment 1 ~ 5 to pack three of the method for quick-frozen braised the Yellow River Cyprinus carpio, comprise the following steps:
(1) raw material cleans: takes the health and live the Yellow River Cyprinus carpio that the fish gill, fish scale, fin and fish tail are all complete and uses routine side
Method is slaughtered, and removes fish scale, the fish gill and fish internal organs, then fully cleans with clear water, and drain unnecessary moisture；
(2) pickle: whole piece the Yellow River Cyprinus carpio Sal, Herba Alii fistulosi silk, shredded ginger and cooking wine after step (1) being cleaned are pickled, institute
Stating the Yellow River Cyprinus carpio with Sal, Herba Alii fistulosi silk, shredded ginger, the amount ratio of cooking wine is 500:1.5:5:5:5, and salting period is 20min；
(3) powder is wrapped up in: the whole piece the Yellow River Cyprinus carpio after step (2) being pickled is put in the container filling egg liquid so that it is surface is uniform
Wrap up in last layer egg liquid, then Cyprinus carpio is tiled, spread one layer of corn starch in fish surface, make fish surface be stained with corn starch；
(4) fried: to select soybean edible oil, and be heated to 175 ± 5 DEG C, then step (3) is wrapped up under the Yellow River Cyprinus carpio after powder
Pot carries out fried, until the surface of fish body presents and golden yellow can take the dish out of the pot；
(5) quick-freezing: the whole piece the Yellow River Cyprinus carpio after fried for step (4) is aseptically cooled to room temperature, then with above-mentioned
Material bag braised in soy sauce is contained in fish shape pallet, carries out quick-freezing with liquid nitrogen flash freezer machine, and under the conditions of-105 ± 5 DEG C, freezing 18min, freezing
After end, the fish body of the Yellow River Cyprinus carpio and the central temperature of material bag are-18 ~-20 DEG C；
(6) the material bag polyethylene packaging bag of the Yellow River Cyprinus carpio after step (5) described fried quick-freezing and correspondence is carried out vacuum
Packaging, and preserve under the conditions of-18 ~-20 DEG C, the weight portion that wherein the Yellow River Cyprinus carpio after fried quick-freezing is wrapped with material braised in soy sauce
Ratio be 350:170.
After the quick-frozen braised the Yellow River Cyprinus carpio warehouse-in of preparation preserves, transport under the conditions of-18 ~-20 DEG C after outbound.
The quick-frozen braised the Yellow River Cyprinus carpio under freezing conditions shelf-life prepared by the method is 12 months, the most rotten existing within 12 months
As.
Embodiment 10
The eating method of the Yellow River braised in soy sauce Cyprinus carpio of above-mentioned preparation is:
Time edible, fish and material bag are directly thawed；Then material is wrapped and add in pot with the water expecting the quality such as bag and boil, put into
The Yellow River Cyprinus carpio thawed, with constantly decoction being poured fish body, boils 7 ~ 10min under fluidized state.
I.e. people can complete the making of one authentic the Yellow River braised in soy sauce Cyprinus carpio within a very short time, and convenient and swift, taste is fresh
U.S., has higher nutritive value.It is capable of fairly large industrialized production, meets the modern allegro life of people and need
Want, there are preferable economic results in society.
Claims (9)
1. a material bag braised in soy sauce, it is characterised in that this material bag is made up of basic flavoring agent and spice；Described basic material bag is by following
The preparation of raw material of weight portion forms: 100 ~ 150 parts of water, dark soy sauce 50 ~ 60 parts, light soy sauce 150 ~ 160 parts, cooking wine 70 ~ 100 parts, monosodium glutamate
15 ~ 20 parts, oil consumption 20 ~ 25 parts, salt 2 ~ 5 parts, Rhizoma Zingiberis 6 ~ 8 parts, onion parts 10 ~ 12 parts；Described spice is former by following weight portion
Expect formulated: 15 ~ 20 parts of Fructus Jujubae, Radix Angelicae Sinensis 5 ~ 7 parts, 8 ~ 10 parts of Poria, the Radix Astragali 4 ~ 6 parts, 2 ~ 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi 4 ~ 6 parts,
Herba Pelargonii Graveolentis 2 ~ 3 parts, the Radix Angelicae Dahuricae 4 ~ 5 parts, Rhizoma Alpiniae Officinarum 1 ~ 2 part, anistree 3 ~ 5 parts, Flos Caryophylli 0.1 ~ 0.2 part, 2 ~ 3 parts of Pericarpium Zanthoxyli.
Material bag braised in soy sauce the most according to claim 1, it is characterised in that described basic material bag is by the raw material of following weight portion
Formulated: 120 ~ 130 parts of water, dark soy sauce 53 ~ 58 parts, light soy sauce 153 ~ 158 parts, cooking wine 80 ~ 90 parts, monosodium glutamate 16 ~ 18 parts, oil consumption 22
~ 24 parts, salt 3 ~ 4 parts, Rhizoma Zingiberis 7 parts, onion parts 11 parts；Described spice is formed by the preparation of raw material of following weight portion: Fructus Jujubae 16 ~ 18
Part, Radix Angelicae Sinensis 5.5 ~ 6.5 parts, 8.5 ~ 9.5 parts of Poria, the Radix Astragali 4.5 ~ 5.5 parts, 3 ~ 4 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi 4.5 ~ 5.5 parts, Herba Pelargonii Graveolentis
2.5 parts, the Radix Angelicae Dahuricae 4.5 parts, Rhizoma Alpiniae Officinarum 1.5 parts, anistree 3.5 ~ 4.5 parts, Flos Caryophylli 0.1 ~ 0.2 part, 2.5 parts of Pericarpium Zanthoxyli.
Material bag braised in soy sauce the most according to claim 1, it is characterised in that the preparation method of described material bag braised in soy sauce includes following step
Rapid:
A: get out the component of basic flavoring agent and spice according to above-mentioned weight portion, and with gauze, spice is wrapped；
B: add water in pot according to above-mentioned weight portion, boil, is then sequentially added into light soy sauce, dark soy sauce, cooking wine, monosodium glutamate, oil consumption, food
Salt, onion parts, Rhizoma Zingiberis and white sugar, stir；
C: boiled by the mixed spices described in step b, is then placed in the spice bound up with gauze described in step a, at slight boiling condition
Under boil 1 ~ 2 hour, boil period be stirred continuously；
D: the soup stock filling machine pack after boiling described in step c seals, and i.e. obtains braised carp in brown sauce flavouring agent.
4. utilize the method that material braised in soy sauce described in any one of claim 1 ~ 3 packs standby quick-frozen braised the Yellow River Cyprinus carpio, it is characterised in that
Comprise the following steps:
(1) raw material cleans: taking the fish gill, fish scale, fin and fish tail is all that complete health and live the Yellow River Cyprinus carpio is according to routine side
Method is slaughtered, and removes fish scale, the fish gill and fish internal organs, then fully cleans with water, and drain unnecessary moisture；
(2) pickle: the Yellow River Cyprinus carpio Sal, Herba Alii fistulosi silk, shredded ginger and cooking wine after step (1) being processed are pickled；
(3) powder is wrapped up in: the whole piece the Yellow River Cyprinus carpio after step (2) being pickled is put in the container filling egg liquid so that it is surface is uniform
Wrap up in one layer of egg liquid, then Cyprinus carpio is tiled, spread one layer of corn starch in fish surface, make fish surface be stained with corn starch；
(4) fried: after edible oil is heated to 170 ~ 180 DEG C, the Yellow River Cyprinus carpio after step (3) is wrapped up in powder is cooked and carries out oil
It is fried, until the surface of fish presents golden yellow；
(5) quick-freezing: the whole piece the Yellow River Cyprinus carpio after fried for step (4) is aseptically cooled to room temperature, then with above-mentioned
The material bag boiled is contained in fish shape pallet, carries out quick-freezing with liquid nitrogen flash freezer machine；
(6) packaging: the Yellow River Cyprinus carpio after step (5) described fried quick-freezing and material bag polyethylene packaging bag braised in soy sauce are carried out very
Empty package, and preserve under the conditions of-18 ~-20 DEG C.
The preparation method of quick-frozen braised the Yellow River the most according to claim 4 Cyprinus carpio, it is characterised in that step salts down described in (2)
Used in the process of system, the Yellow River Cyprinus carpio is 500:1 ~ 2:4 ~ 6:4 ~ 7:4 ~ 6 with Sal, Herba Alii fistulosi silk, shredded ginger, the weight ratio of cooking wine, salts down
Time processed is 15 ~ 30min.
The preparation method of quick-frozen braised the Yellow River the most according to claim 4 Cyprinus carpio, it is characterised in that step salts down described in (2)
Used in the process of system, Cyprinus carpio is 500:1.5:4 ~ 5:4 ~ 5:4 ~ 5 with Sal, Herba Alii fistulosi silk, shredded ginger, the weight ratio of cooking wine.
The preparation method of quick-frozen braised the Yellow River the most according to claim 4 Cyprinus carpio, it is characterised in that used by step (4)
Edible oil is preferably soybean oil；Deep-fat frying time is 8 ~ 10min.
The preparation method of quick-frozen braised the Yellow River the most according to claim 4 Cyprinus carpio, it is characterised in that step (5) described
Temperature freezing in liquid nitrogen freezers is-90 ~-120 DEG C, and cooling time is 15 ~ 20min；Freezing terminates the fish of rear the Yellow River Cyprinus carpio
Body and material bag central temperature are-18 ~-20 DEG C.
The preparation method of quick-frozen braised the Yellow River the most according to claim 4 Cyprinus carpio, it is characterised in that described in step (6)
The Yellow River Cyprinus carpio after fried quick-freezing is 300 ~ 400:150 ~ 180 with the weight ratio of material bag braised in soy sauce.
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| CN113100625A (en) * | 2021-05-25 | 2021-07-13 | 河南阿五餐饮管理有限公司 | Braised cyprinus carpio in soy sauce |
| CN114601129A (en) * | 2022-04-12 | 2022-06-10 | 河南阿五餐饮管理有限公司 | Making process of braised big yellow river carp in brown sauce |
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Effective date of registration: 20180904 Address after: 450000 Zhengzhou, Henan Hui Ji District, Dahe road and Huayuan Road intersection westward eight hundred meters Road North Yuan Feng Garden Applicant after: Henan the Yellow River Gold Industry Co., Ltd. Address before: 450044 the road of Cultural Road in Hui Ji District, Zhengzhou, Henan, to the east one kilometer north. Applicant before: Zhengzhou non Fish Food Co., Ltd. |
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