CN106579054A - Spicy and hot roast fish and making method thereof - Google Patents
Spicy and hot roast fish and making method thereof Download PDFInfo
- Publication number
- CN106579054A CN106579054A CN201611124631.XA CN201611124631A CN106579054A CN 106579054 A CN106579054 A CN 106579054A CN 201611124631 A CN201611124631 A CN 201611124631A CN 106579054 A CN106579054 A CN 106579054A
- Authority
- CN
- China
- Prior art keywords
- fish
- bag
- spicy
- rhizoma zingiberis
- vegetable oil
- 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
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000004108 freeze drying Methods 0.000 claims abstract description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 14
- 239000008158 vegetable oil Substances 0.000 claims description 14
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 9
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 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 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 241001079064 Zanthoxylum schinifolium Species 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 235000019733 Fish meal Nutrition 0.000 abstract 3
- 239000004467 fishmeal Substances 0.000 abstract 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 235000008397 ginger Nutrition 0.000 abstract 2
- 240000002234 Allium sativum Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 244000304337 Cuminum cyminum Species 0.000 abstract 1
- 235000007129 Cuminum cyminum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 244000178231 Rosmarinus officinalis Species 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 238000005452 bending Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to spicy and hot roast fish and a making method thereof. The spicy and hot roast fish is prepared from fresh fish meal, plant oil, salt, aginomoto, pickled pepper, pickled ginger, garlic, fresh ginger, green prickleyash, cumin and rosemary. The making method comprises the following steps of killing, cleaning, freeze drying, pickling for flavor enhancement, baking, cooling and packaging. Compared with the prior art, the making method has the advantages that many fish seasonings are provided, and the seasonings are sufficiently fused with the fish meal so that the fish meal can be tender, tasty and refreshing, rich in mouthfeel and effectively promote appetite.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of spicy grilled fish and its method for production.
Background technology
Flesh of fish moisture is more, Fresh ＆ Tender in Texture, easily digests and assimilates, and rich in high quality protein, unsaturated fatty acidss and many
Inorganic salt is planted, is the good merchantable brand that a kind of suitable people eat.But Fish processed complex, fishy smell is difficult to remove, therefore is processed into instant
The kind of the flesh of fish of food is few, and mouthfeel is not fine and taste is single.
The content of the invention
For deficiencies of the prior art, it is an object of the invention to provide a kind of instant is quick, mouthfeel
The method for production of abundant spicy grilled fish.
To achieve these goals, the technical solution used in the present invention is as follows：
A kind of spicy grilled fish, it is characterised in that be made up of the raw material of following weight portion：
100～150g of the fresh flesh of fish, 10～15g of vegetable oil, 3～5g of salt, 2～3g of monosodium glutamate, 15～20g of bubble green pepper, Rhizoma Zingiberis Recens (pickled) 5～
8g, 5～10g of Bulbus Allii, 5～10g of Rhizoma Zingiberis Recenss, 4～5g of Zanthoxylum schinifolium, 1～3g of Fructus Cumini Cymini, 0.5～1g of Herba Rosmarini Officinalis；
Its manufacture method is comprised the following steps：
(1) cleaning is slaughtered：First fish to be processed is slaughtered, is removed squama and internal organs and is cleaned up；
(2) lyophilization：Fish after step (1) process is placed in into vacuum 0.08Mpa, temperature to freeze in the environment of -4 DEG C
Dry 2～3h, by the moisture that fish contains less than 50% is down to；Then recover under greenhouse to 8～12 DEG C；
(3) pickle tasty：Fish after step (2) process is uniformly spread into vegetable oil, salt, monosodium glutamate, one is placed into
In the Fresco Bag of side opening, then load bubble green pepper, Rhizoma Zingiberis Recens (pickled), Bulbus Allii, Rhizoma Zingiberis Recenss, Zanthoxylum schinifolium, Fructus Cumini Cymini and Herba Rosmarini Officinalis in the Fresco Bag, then
By the bending of Fresco Bag bag mouth, 2～3h is stood at room temperature；
(4) roast：The Fresco Bag of Jing steps (3) is placed in 250 DEG C of baking box and bakes 5min；
(5) cooling packing：Fresco Bag is taken out, 5 DEG C of nitrogen is passed through thereto, make the temperature in Fresco Bag drop to 5～7
DEG C, then pack.
Preferably, described vegetable oil is Oleum Arachidis hypogaeae semen, Oleum Helianthi or Oleum Brassicae campestriss.
Preferably, described vegetable oil is Oleum Brassicae campestriss.
Compared with prior art, the present invention has the advantages that：
The fish flavoring agent for providing of the invention is more, and its flavoring agent fully merges with the flesh of fish, makes the flesh of fish slide tender tasty and refreshing, rich in taste, energy
It is effectively facilitated appetite.
Specific embodiment
The present invention is described in further detail with reference to specific embodiment.
Embodiment 1
A kind of spicy grilled fish, it is characterised in that be made up of the raw material of following weight portion：
It is fresh flesh of fish 100g, vegetable oil 10g, salt 3g, monosodium glutamate 2g, bubble green pepper 15g, Rhizoma Zingiberis Recens (pickled) 5g, Bulbus Allii 5g, Rhizoma Zingiberis Recenss 5g, blue and white
Green pepper 4g, Fructus Cumini Cymini 1g, Herba Rosmarini Officinalis 0.5g；
Its manufacture method is comprised the following steps：
(1) cleaning is slaughtered：First fish to be processed is slaughtered, is removed squama and internal organs and is cleaned up；
(2) lyophilization：Fish after step (1) process is placed in into vacuum 0.08Mpa, temperature to freeze in the environment of -4 DEG C
Dry 2h, by the moisture that fish contains less than 50% is down to；Then recover under greenhouse to 8 DEG C；
(3) pickle tasty：Fish after step (2) process is uniformly spread into vegetable oil, salt, monosodium glutamate, one is placed into
In the Fresco Bag of side opening, then load bubble green pepper, Rhizoma Zingiberis Recens (pickled), Bulbus Allii, Rhizoma Zingiberis Recenss, Zanthoxylum schinifolium, Fructus Cumini Cymini and Herba Rosmarini Officinalis in the Fresco Bag, then
By the bending of Fresco Bag bag mouth, 2h is stood at room temperature；
(4) roast：The Fresco Bag of Jing steps (3) is placed in 250 DEG C of baking box and bakes 5min；
(5) cooling packing：Fresco Bag is taken out, 5 DEG C of nitrogen is passed through thereto, make the temperature in Fresco Bag drop to 5 DEG C,
Pack again.
Preferably, the vegetable oil described in the present embodiment is Oleum Brassicae campestriss.
Embodiment 2
A kind of spicy grilled fish, it is characterised in that be made up of the raw material of following weight portion：
Fresh flesh of fish 150g, vegetable oil 15g, salt 5g, monosodium glutamate 3g, bubble green pepper 20g, Rhizoma Zingiberis Recens (pickled) 8g, Bulbus Allii 10g, Rhizoma Zingiberis Recenss 10g, green grass or young crops
Pericarpium Zanthoxyli 5g, Fructus Cumini Cymini 3g, Herba Rosmarini Officinalis 1g；
Its manufacture method is comprised the following steps：
(1) cleaning is slaughtered：First fish to be processed is slaughtered, is removed squama and internal organs and is cleaned up；
(2) lyophilization：Fish after step (1) process is placed in into vacuum 0.08Mpa, temperature to freeze in the environment of -4 DEG C
Dry 3h, by the moisture that fish contains less than 50% is down to；Then recover under greenhouse to 12 DEG C；
(3) pickle tasty：Fish after step (2) process is uniformly spread into vegetable oil, salt, monosodium glutamate, one is placed into
In the Fresco Bag of side opening, then load bubble green pepper, Rhizoma Zingiberis Recens (pickled), Bulbus Allii, Rhizoma Zingiberis Recenss, Zanthoxylum schinifolium, Fructus Cumini Cymini and Herba Rosmarini Officinalis in the Fresco Bag, then
By the bending of Fresco Bag bag mouth, 3h is stood at room temperature；
(4) roast：The Fresco Bag of Jing steps (3) is placed in 250 DEG C of baking box and bakes 5min；
(5) cooling packing：Fresco Bag is taken out, 5 DEG C of nitrogen is passed through thereto, make the temperature in Fresco Bag drop to 7 DEG C,
Pack again.
Preferably, described vegetable oil is Oleum Helianthi.
The above embodiment of the present invention is only example to illustrate the invention, and is not the enforcement to the present invention
The restriction of mode.For those of ordinary skill in the field, on the basis of the above description other can also be made not
With the change and variation of form.It is every to belong to obvious change that technical scheme amplifies out or variation is still located
In the row of protection scope of the present invention.
Claims (3)
1. a kind of spicy grilled fish, it is characterised in that be made up of the raw material of following weight portion：
100～150g of the fresh flesh of fish, 10～15g of vegetable oil, 3～5g of salt, 2～3g of monosodium glutamate, 15～20g of bubble green pepper, 5～8g of Rhizoma Zingiberis Recens (pickled),
5～10g of Bulbus Allii, 5～10g of Rhizoma Zingiberis Recenss, 4～5g of Zanthoxylum schinifolium, 1～3g of Fructus Cumini Cymini, 0.5～1g of Herba Rosmarini Officinalis；
Its manufacture method is comprised the following steps：
(1) cleaning is slaughtered：First fish to be processed is slaughtered, is removed squama and internal organs and is cleaned up；
(2) lyophilization：Fish after step (1) process is placed in into vacuum 0.08Mpa, temperature for lyophilizing 2 in the environment of -4 DEG C
～3h, by the moisture that fish contains less than 50% is down to；Then recover under greenhouse to 8～12 DEG C；
(3) pickle tasty：Fish after step (2) process is uniformly spread into vegetable oil, salt, monosodium glutamate, is placed into while opening
Mouthful Fresco Bag in, then load bubble green pepper, Rhizoma Zingiberis Recens (pickled), Bulbus Allii, Rhizoma Zingiberis Recenss, Zanthoxylum schinifolium, Fructus Cumini Cymini and Herba Rosmarini Officinalis in the Fresco Bag, then by stannum
Paper tinsel bag bag mouth bends, and 2～3h is stood at room temperature；
(4) roast：The Fresco Bag of Jing steps (3) is placed in 250 DEG C of baking box and bakes 5min；
(5) cooling packing：Fresco Bag is taken out, 5 DEG C of nitrogen is passed through thereto, make the temperature in Fresco Bag drop to 5～7 DEG C,
Pack again.
2. spicy grilled fish according to claim 1, it is characterised in that described vegetable oil be Oleum Arachidis hypogaeae semen, Oleum Helianthi or
Oleum Brassicae campestriss.
3. spicy grilled fish according to claim 2, it is characterised in that described vegetable oil is Oleum Brassicae campestriss.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611124631.XA CN106579054A (en) | 2016-12-08 | 2016-12-08 | Spicy and hot roast fish and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611124631.XA CN106579054A (en) | 2016-12-08 | 2016-12-08 | Spicy and hot roast fish and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106579054A true CN106579054A (en) | 2017-04-26 |
Family
ID=58597559
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611124631.XA Pending CN106579054A (en) | 2016-12-08 | 2016-12-08 | Spicy and hot roast fish and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106579054A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110574887A (en) * | 2019-10-29 | 2019-12-17 | 石狮市华宝明祥食品有限公司 | Method for improving nutritional value of canned fish with tomato juice |
-
2016
- 2016-12-08 CN CN201611124631.XA patent/CN106579054A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110574887A (en) * | 2019-10-29 | 2019-12-17 | 石狮市华宝明祥食品有限公司 | Method for improving nutritional value of canned fish with tomato juice |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170426 |
|
| WD01 | Invention patent application deemed withdrawn after publication |