CN106857789A - The preparation method of official's field grass carp piece - Google Patents
The preparation method of official's field grass carp piece Download PDFInfo
- Publication number
- CN106857789A CN106857789A CN201710112701.8A CN201710112701A CN106857789A CN 106857789 A CN106857789 A CN 106857789A CN 201710112701 A CN201710112701 A CN 201710112701A CN 106857789 A CN106857789 A CN 106857789A
- Authority
- CN
- China
- Prior art keywords
- official
- grass carp
- preparation
- field grass
- 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
- 241000252230 Ctenopharyngodon idella Species 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 239000003814 drug Substances 0.000 claims abstract description 47
- 241000251468 Actinopterygii Species 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000007654 immersion Methods 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims description 22
- 239000002994 raw material Substances 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 8
- 238000002525 ultrasonication Methods 0.000 claims description 8
- 241000735527 Eupatorium Species 0.000 claims description 5
- 235000005206 Hibiscus Nutrition 0.000 claims description 5
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 claims description 5
- 244000048199 Hibiscus mutabilis Species 0.000 claims description 5
- 235000003973 Hibiscus mutabilis Nutrition 0.000 claims description 5
- 244000284380 Hibiscus rosa sinensis Species 0.000 claims description 5
- 244000062241 Kaempferia galanga Species 0.000 claims description 5
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 5
- 244000207740 Lemna minor Species 0.000 claims description 5
- 235000006439 Lemna minor Nutrition 0.000 claims description 5
- 235000001855 Portulaca oleracea Nutrition 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 244000112814 pipewort Species 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000003307 slaughter Methods 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 17
- 235000013372 meat Nutrition 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 8
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 6
- 235000019658 bitter taste Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 210000002816 gill Anatomy 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 229910021529 ammonia Inorganic materials 0.000 description 3
- 239000003595 mist Substances 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001412 amines Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 206010002660 Anoxia Diseases 0.000 description 1
- 241000976983 Anoxia Species 0.000 description 1
- 206010003497 Asphyxia Diseases 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000533770 Cayaponia Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241001248531 Euchloe <genus> Species 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 230000007953 anoxia Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention belongs to food processing technology field, more particularly to a kind of preparation method of official's field grass carp piece is comprised the following steps：1) high-ranking military officer's field grass carp gill, fish head, fish-bone, clean up；2) cut into slices, the immersion of Chinese medicine water；3) fillet are pulled out, is drained away the water；4) sabot, quick-frozen, pack, vanning enters freezer.Using the inventive method preparation official's field grass carp piece, can be in the case of routine be quick-frozen, it is ensured that the fillet that its freshness and nutritive value slaughter making with live fish within 8 days are as good as, it is easy to long-distance transport, reduces cost expands market.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of preparation method of official's field grass carp piece.
Background technology
With the continuous improvement of living standard, people are increasing to nuisanceless, healthy, ecological water product demand, and
Official field fish is exactly one of green non-pollution product.Official field fish is usually to originate from Guangxi Pubei county magistrate's field town peasant to utilize mountain stream streams
Natural mountain spring water continuous throughout the year, with the freshwater fish of natural feed (main green grass, melon leaf, cassava leaves etc.) nursing, be with grass carp
Main, it is different from the grass carp for producing elsewhere and is characterized in：Culturing time is long, minimum 3 to four years, individual big (more than 3 kilograms),
Meat is solid, and without mud fishy smell, perfume eats rear left a lingering fragrance in one's mouth without fertile, tender and oiliness, very delicious, is green product without environmental pollution.With
The popularization commercially of official's field fish, the deliciousness and price of official field fish it is excellent it is honest and clean favored by numerous hotels, street restaurant, dining room,
And then promote the development of Qiezhou Pubei county magistrate's field fish culture industry.
And the adult work official field fish that will raise out the pool is transported to national each market, according to general at present live fish packaging, fortune
From the point of view of transferring technology, there are problems that many.One is that traditional transportation of live fish is that a fairly large number of live fish is concentrated on into one equipped with water
Bulk container in, because many live fishes concentrate on one piece, density is big, consumption oxygen is more, and fish is easily because of anoxia asphyxia, it is impossible to long
Distance transport；Two is that a plurality of live fish is put together, and because of jolting for transportation, fish can jump in alarm, makes to be produced between fish and fish
Raw collision, friction, easily cause fish scale to come off, the bleeding of the fish body fish gill, the quality of the influence fish such as fish tail cracking.
Therefore, research and development are a kind of can either keep the freshness of official's field grass carp piece, and prevent in transportation of live fish process
In cause fish dead or the processing method of official's field grass carp piece that occurs of problem of quality decline is significant.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of being readily transported and official's field grass carp piece that freshness is high
Preparation method.
To achieve the above object, the present invention is adopted the following technical scheme that：
The preparation method of offer official field grass carp piece of the present invention, comprises the following steps：
1) high-ranking military officer's field grass carp gill, fish head, fish-bone, clean up；
2) cut into slices, the immersion of Chinese medicine water；
3) fillet are pulled out, is drained away the water；
4) sabot, quick-frozen, pack, vanning enters freezer.
For the fresh-keeping effect of fillet, and also to ensure the local flavor of official's field grass carp piece, it is preferable that step of the present invention
It is rapid 2) in, the weight ratio of fillet and middle liquid medicine is 1:18~25.
For effect of liquid medicine in strengthening, it is preferable that step 2 of the present invention) in, after Chinese medicine water soaks 5~10min,
Ultrasonication, is further continued for 3~8min of immersion.
Preferably, the present invention 3~10min of ultrasonication under 30~60KHz frequencies.Under this condition, temperature is processed
With liquid medicine effect in can either strengthening ensure that the local flavor of fillet again.
Preferably, the present invention carries out ultrasonication at a temperature of 20~25 DEG C.Under the conditions of this, more conducively official's field grass carp
Piece it is fresh-keeping.
Preferably, middle liquid medicine of the present invention is made up of the raw material of following weight portion：18~26 parts of galangal, rattletop 12
~20 parts, 8~16 parts of duckweed, 5~12 parts of pipewort, 3~10 parts of cottonrose hibiscus leaf, 1~5 part of eupatorium.Use these Chinese medicine materials, section
Compatibility is learned, the fresh-keeping of official's field grass carp piece is more beneficial for, smelling removal can also be effectively removed.
Preferably, the preparation method of middle liquid medicine of the present invention is：Whole raw materials are well mixed, dry stir-fry 30~
50min, is added water, and decocts 1~3 time, and room temperature is down in filtering, obtains middle liquid medicine.Liquid medicine in being prepared using the method, to official's field
Grass carp piece has more preferable preservation.
Preferably, the present invention does at 150~180 DEG C and fries.By dry stir-fry, change the physical arrangement of Chinese medicine material, promote
Chinese medicine material it is fresh-keeping.
Preferably, each amount of water of the present invention is 6~12 times of Chinese medicine material weight.Amount of water, the Chinese medicine for preparing
Water, with preferable effect.
Preferably, the present invention is decocted every time, keeps 70~150min of fluidized state.This time, in can fully separating out
The active ingredient of medicine raw material, shortens manufacturing cycle, it is to avoid waste of resource.
The fillet that the inventive method is prepared, clean up before consumption.After washing away, being capable of abundant reduction official field
The original delicate flavour of grass carp, the local flavor of official field grass carp is not influenceed.
Using the inventive method preparation official's field grass carp piece, can be in the case of routine be quick-frozen, it is ensured that its freshness within 8 days
The fillet for slaughtering making with nutritive value and live fish are more or less the same, and admirably maintain the freshness of the flesh of fish, are easy to long-distance transport, drop
Low cost, expands market.
Specific embodiment
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1
The preparation method of official's field grass carp piece, comprises the following steps：
1) high-ranking military officer's field grass carp gill, fish head, fish-bone, clean up；
2) cut into slices, fillet are put into 18 times of fillet weight and are soaked in liquid medicine, after immersion 10min, in 30KHz frequencies and 25
Ultrasonication 3min at a temperature of DEG C, is further continued for soaking 8min；
3) fillet are pulled out, is drained away the water；
4) sabot, quick-frozen, pack, vanning enters freezer.
The preparation method of described middle liquid medicine is：Raw material is weighed according to following weight portion：18 parts of galangal, 20 parts of rattletop,
8 parts of duckweed, 12 parts of pipewort, 3 parts of cottonrose hibiscus leaf, 5 parts of eupatorium, whole raw materials are well mixed, and are done at 150 DEG C and are fried 50min, then
6 times of Chinese medicine material weight of water is added, is decocted 3 times, decocted to fluidized state every time, keep fluidized state 70min, merged
3 decoction liquors, filtering, are down to room temperature, obtain middle liquid medicine.
Official's field grass carp piece that the present embodiment is prepared, prepares during nearly by 8 days, by sensory evaluation, fillet body surface
Gloss is without focus, and free from extraneous odour, muscle is closely flexible, and fresh and alive degree is long just to stubbornly refuse.
Embodiment 2
The preparation method of official's field grass carp piece, comprises the following steps：
1) high-ranking military officer's field grass carp gill, fish head, fish-bone, clean up；
2) cut into slices, fillet are put into 21 times of fillet weight and are soaked in liquid medicine, after immersion 7min, in 45KHz frequencies and 23
Ultrasonication 7min at a temperature of DEG C, is further continued for soaking 5min；
3) fillet are pulled out, is drained away the water；
4) sabot, quick-frozen, pack, vanning enters freezer.
The preparation method of described middle liquid medicine is：Raw material is weighed according to following weight portion：22 parts of galangal, 16 parts of rattletop,
12 parts of duckweed, 8 parts of pipewort, 7 parts of cottonrose hibiscus leaf, 3 parts of eupatorium, whole raw materials are well mixed, and are done at 165 DEG C and are fried 40min, then
9 times of Chinese medicine material weight of water is added, is decocted 2 times, decocted to fluidized state every time, keep fluidized state 110min, closed
And 2 decoction liquors, filtering, room temperature is down to, obtain middle liquid medicine.
Official's field grass carp piece that the present embodiment is prepared, prepares during nearly by 8 days, by sensory evaluation, fillet body surface
Gloss is without focus, and free from extraneous odour, muscle is closely flexible, and fresh and alive degree is long just to stubbornly refuse.
Embodiment 3
The preparation method of official's field grass carp piece, comprises the following steps：
1) high-ranking military officer's field grass carp gill, fish head, fish-bone, clean up；
2) cut into slices, fillet are put into 25 times of fillet weight and are soaked in liquid medicine, after immersion 5min, in 60KHz frequencies and 20
Ultrasonication 10min at a temperature of DEG C, is further continued for soaking 3min；
3) fillet are pulled out, is drained away the water；
4) sabot, quick-frozen, pack, vanning enters freezer.
The preparation method of described middle liquid medicine is：Raw material is weighed according to following weight portion：26 parts of galangal, 12 parts of rattletop,
16 parts of duckweed, 5 parts of pipewort, 10 parts of cottonrose hibiscus leaf, 1 part of eupatorium, whole raw materials are well mixed, and are done at 180 DEG C and are fried 30min,
12 times of Chinese medicine material weight of water is added, is decocted, decocted to fluidized state, keep fluidized state 150min, filtering, drop
To room temperature, middle liquid medicine is obtained.
Official's field grass carp piece that the present embodiment is prepared, prepares during nearly by 8 days, by sensory evaluation, fillet body surface
Gloss is without focus, and free from extraneous odour, muscle is closely flexible, and fresh and alive degree is long just to stubbornly refuse.
Comparative example 1
The preparation method of conventional official's field grass carp piece, comprises the following steps：High-ranking military officer field grass carp gills, fish head, fish-bone, clearly
Wash clean, section, sabot is quick-frozen, pack, and vanning enters freezer.
Test example 1：Further to verify the freshness for preparing fillet of the invention, examined by tests below method
Survey：
Due to and bacterial action, protein, fat and sugar class in fish can decompose and putrid and deteriorated.Protein point
Xie Shike produces ammonia and the alkalescence to have toxic amine, and its content has obvious corresponding relation with degree of spoilage, is weigh its quality main
Mark.
Specific test method：One piece of flesh of fish of the broad bean size of the present embodiment 1~3 is respectively taken, the iron that lower end curves small hook is hung over
On silk (the iron wire other end connects rubber stopper).Then (mass fraction is the salt that 25%, density is 1.12g/mL to take love Bel test solution
1 part of acid, 1 part of absolute ether, 96% 3 parts of alcohol is mixed) 2mL, in injecting tube, after slightly shaking, meat sample to be checked is put
Enter in test tube and (note：Do not touch tube wall), until sample is at liquid level 1cm~2cm, rubber stopper is tightened rapidly, carried on the back in black immediately
Observed under scape, see the change around sample in test tube.
Green meat (fish)-white cloud and mist occurs, and is negative reaction (-).
Secondary fresh meat (fish)-have a little white cloud and mist (in the ammonia and hydrochloric acid in sample in the moment for taking out sample and leaving test tube
Hcl reaction generation ammonium chloride caused by) occur, but dissipate immediately, be weakly positive reaction (+)；Or after sample is put into test tube,
Occur obvious cloud after the several seconds, be positive reaction (++).
After rotten meat (fish)-sample is put into test tube, occur cloud and mist immediately, be strong positive reaction (+++).
Specific test result is shown in Table 1：
Official's field grass carp piece freshness situation that the inventive method of table 1 is prepared
| Sequence number | 0 day | 1 day | 3 days | 5 days | 8 days | 9 days | 10 days |
| Embodiment 1 | - | - | - | - | - | + | + |
| Embodiment 2 | - | - | - | - | - | - | + |
| Embodiment 3 | - | - | - | - | - | + | + |
Found out with upper table 1, the official field grass carp piece that the inventive method is prepared can keep freshness in 8 days.
Test example 2：Further determine the freshness of the flesh of fish：
Fresh fishes are faintly acid, and the ammonia and amine substance that breaks down proteins go out during due to corruption can be such that fish gradually tend to
Alkalescence, pH is raised.The pH of fish is determined, can be used as one of reference index for judging its freshness.
Specific method is：With clean hairtail piece along the direction cross-section cutting vertical with fiber, but cube meat do not cut completely
It is disconnected.An accurate pH test paper is taken, section is put into by the 2/3 of its length, test paper is close to flesh noodles 5min after closing up；Or by pH test paper
The several seconds in the leachate of checking matter is immersed, test paper is then taken out and is compared with Standard colour board, directly read pH numerical approximations.This law
Precision in pH ± 0.2 or so.
It is specific to differentiate：
Fresh fish --- pH value is 6.5~6.8；
Secondary fresh fish --- pH value is 6.9~7.0；
Rotten fish --- pH value is more than 7.1.
Specific test result is shown in Table 2：
Official's field grass carp piece pH situations that the inventive method of table 2 is prepared
As known from Table 2, tested by pH, the official field grass carp piece that the inventive method is prepared can keep new in 8 days
Freshness.
Test example 3：(sense evaluation includes Chinese medicine bitter taste, Chinese medicine peculiar smell, comprehensive to select skilled expert 20 to carry out sense evaluation
Sense of healing up is evaluated).Evaluation score is the averagely counting of each expert according to following standards.
Specific standards are as follows：
Taste meat to relax, dense mud fishy smell, without delicate flavour, British plain spirits, meat is old, has Chinese medicine bitter taste, Chinese medicine peculiar smell very
Strong 0 point；
Trial test has taste thin, and without delicate flavour, Chinese medicine bitter taste, astringent taste, news have Chinese medicine peculiar smell stronger 1 point；
Trial test has fishy smell, not fresh enough, there is that heavier Chinese medicine bitter taste, Chinese medicine peculiar smell be relatively low, 2 points of taste good；
Taste without fishy smell, meat is tenderer, and meat is more solid, more fresh, slightly Chinese medicine bitter taste, Chinese medicine peculiar smell, but mouthfeel
Preferable 3 points；
Taste meat solid, without mud fishy smell, perfume is tender and oiliness without fertilizer, very fresh, imperceptible Chinese medicine bitter taste, in
Medicine peculiar smell, mouthfeel is excellent for 4 points of full marks；
Evaluation result is shown in Table 3.
The evaluation result of the official's field grass carp piece of table 3
| Group | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Average | 4 | 4 | 4 |
Claims (10)
1. the preparation method of official's field grass carp piece, it is characterised in that comprise the following steps：
1) high-ranking military officer's field grass carp gill, fish head, fish-bone, clean up；
2) cut into slices, the immersion of Chinese medicine water；
3) fillet are pulled out, is drained away the water；
4) sabot, quick-frozen, pack, vanning enters freezer.
2. the preparation method of official's field grass carp piece according to claim 1, it is characterised in that：The step 2) in, fillet with
The weight ratio of middle liquid medicine is 1:18~25.
3. the preparation method of official's field grass carp piece according to claim 1, it is characterised in that：The step 2) in, middle liquid medicine
After 5~10min of immersion, ultrasonication is further continued for 3~8min of immersion.
4. the preparation method of official's field grass carp piece according to claim 3, it is characterised in that：Surpass under 30~60KHz frequencies
3~10min of sonicated.
5. the preparation method of official's field grass carp piece according to claim 3, it is characterised in that：Carried out at a temperature of 20~25 DEG C
Ultrasonication.
6. the preparation method of the official's field grass carp piece according to Claims 1 to 5 any one, it is characterised in that in described
Liquid medicine is made up of the raw material of following weight portion：18~26 parts of galangal, 12~20 parts of rattletop, 8~16 parts of duckweed, pipewort 5~
12 parts, 3~10 parts of cottonrose hibiscus leaf, 1~5 part of eupatorium.
7. the preparation method of official's field grass carp piece according to claim 6, it is characterised in that the preparation side of described middle liquid medicine
Method is：Whole raw materials are well mixed, are done and is fried 30~50min, added water, decocted 1~3 time, filtering is down to room temperature, in obtaining
Liquid medicine.
8. the preparation method of official's field grass carp piece according to claim 7, it is characterised in that：Done at 150~180 DEG C and fried.
9. the preparation method of official's field grass carp piece according to claim 7, it is characterised in that：Each amount of water is Chinese medicine material
6~12 times of weight.
10. the preparation method of official's field grass carp piece according to claim 7, it is characterised in that：Decoct every time to fluidized state
Afterwards, 70~150min of fluidized state is kept.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710112701.8A CN106857789A (en) | 2017-02-28 | 2017-02-28 | The preparation method of official's field grass carp piece |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710112701.8A CN106857789A (en) | 2017-02-28 | 2017-02-28 | The preparation method of official's field grass carp piece |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106857789A true CN106857789A (en) | 2017-06-20 |
Family
ID=59168196
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710112701.8A Pending CN106857789A (en) | 2017-02-28 | 2017-02-28 | The preparation method of official's field grass carp piece |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106857789A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996693A (en) * | 2017-12-22 | 2018-05-08 | 钦州市钦州港高丰水产养殖专业合作社 | The storage practice of perch |
| CN108077394A (en) * | 2017-12-25 | 2018-05-29 | 钦州市钦州港高丰水产养殖专业合作社 | The storage practice of South America prawn |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101422234A (en) * | 2008-08-18 | 2009-05-06 | 张岱银 | Edible fungus instant food with plant preserver and production method thereof |
| CN101999439A (en) * | 2010-10-25 | 2011-04-06 | 广东海洋大学 | Purely-natural aquatic product preservative preparation method |
| CN102550644A (en) * | 2012-02-27 | 2012-07-11 | 上海海洋大学 | Method for keeping pork fresh by using galangal juice |
| CN102793214A (en) * | 2012-09-06 | 2012-11-28 | 江南大学 | Conditioning and making method and high-efficiency even drying method for small trash fish marine product |
| CN104381427A (en) * | 2014-10-15 | 2015-03-04 | 鲁邵群 | Compound traditional Chinese medicine preservative, and preparation method and use thereof |
| CN104432229A (en) * | 2014-11-25 | 2015-03-25 | 恒茂实业集团有限公司 | Making method for quick-frozen salmon fillets |
| CN106070538A (en) * | 2016-08-15 | 2016-11-09 | 黎建波 | A kind of biogenic seafood nourishing antistaling agent |
-
2017
- 2017-02-28 CN CN201710112701.8A patent/CN106857789A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101422234A (en) * | 2008-08-18 | 2009-05-06 | 张岱银 | Edible fungus instant food with plant preserver and production method thereof |
| CN101999439A (en) * | 2010-10-25 | 2011-04-06 | 广东海洋大学 | Purely-natural aquatic product preservative preparation method |
| CN102550644A (en) * | 2012-02-27 | 2012-07-11 | 上海海洋大学 | Method for keeping pork fresh by using galangal juice |
| CN102793214A (en) * | 2012-09-06 | 2012-11-28 | 江南大学 | Conditioning and making method and high-efficiency even drying method for small trash fish marine product |
| CN104381427A (en) * | 2014-10-15 | 2015-03-04 | 鲁邵群 | Compound traditional Chinese medicine preservative, and preparation method and use thereof |
| CN104432229A (en) * | 2014-11-25 | 2015-03-25 | 恒茂实业集团有限公司 | Making method for quick-frozen salmon fillets |
| CN106070538A (en) * | 2016-08-15 | 2016-11-09 | 黎建波 | A kind of biogenic seafood nourishing antistaling agent |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996693A (en) * | 2017-12-22 | 2018-05-08 | 钦州市钦州港高丰水产养殖专业合作社 | The storage practice of perch |
| CN108077394A (en) * | 2017-12-25 | 2018-05-29 | 钦州市钦州港高丰水产养殖专业合作社 | The storage practice of South America prawn |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104223198B (en) | A kind of manufacture method of smelly Siniperca chuatsi | |
| CN103315315B (en) | Production method for low-salt pickled old goose | |
| CN105533498A (en) | Seafood sausage rich in fish scale collagen protein and preparation method thereof | |
| CN101167566A (en) | Method for processing smell-eliminated calcium-enriched fish sauce | |
| CN106857789A (en) | The preparation method of official's field grass carp piece | |
| CN108450922A (en) | A kind of beef paste with mushroom and preparation method thereof | |
| Phillips et al. | Effect of season on the sensory quality of sea urchin (Evechinus chloroticus) roe | |
| Awan et al. | Effect of age on physico-chemical and sensorial quality of buffalo meat | |
| Sulieman et al. | Effect of drying system on chemical and physical attributes of dried catfish meat (Clarias Sp.) | |
| CN104489757B (en) | A kind of catfish minced fillet rinses defishying method | |
| Vesković-Moračanin et al. | Traditional manufacturing of white cheeses in brine in Serbia and Montenegro: Similarities and differences | |
| CN104509889A (en) | Processing method for cod caviar | |
| CN106343407A (en) | Red oil flavor red snapper soft can and preparing method thereof | |
| Darwati et al. | Carcass and meat quality pelung Sentul kampung broiler crossbreed chicken | |
| CN104605401B (en) | A kind of catfish surimi deodorization fresh-keeping treating method | |
| Ochrem et al. | Effect of repeated gathering and age on the quality of Zatorska goose feathers | |
| Akongyuure et al. | Chemical composition and sensory evaluation of wild and cultured Oreochromis Niloticus and Clarias gariepinus in Northern Ghana | |
| CN107279744A (en) | A kind of leisure food and preparation method thereof | |
| CN108902785A (en) | A kind of pungent Salted duck egg production method | |
| Teye et al. | Effect of soaked and dried false yam (icacina oliviformis) seed meal on carcass and sensory characteristics of broiler chicken | |
| Onunkwo et al. | Assessment of abattoir wastes (bovine blood and rumen content) on carcass characteristics, internal organs and organoleptic properties of broiler birds | |
| Bityutskaya et al. | Production of partially prepared food and ready-cooked foods from the meat of Azov Sea clams | |
| CN105581276A (en) | Preparation method of crisp trash fish leisure food | |
| CN106722872A (en) | A kind of cepe leisure food and preparation method thereof | |
| Leksono | Characteristics of Fresh Water Lobster Carapaces Flour (Cherax quadricarinatus) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170620 |