CN106962829A - A kind of process technology of instant steck - Google Patents
A kind of process technology of instant steck Download PDFInfo
- Publication number
- CN106962829A CN106962829A CN201710170475.9A CN201710170475A CN106962829A CN 106962829 A CN106962829 A CN 106962829A CN 201710170475 A CN201710170475 A CN 201710170475A CN 106962829 A CN106962829 A CN 106962829A
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- Prior art keywords
- steck
- parts
- fish
- instant
- fried
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- 238000000034 method Methods 0.000 title claims abstract description 14
- 230000008569 process Effects 0.000 title claims abstract description 10
- 241000251468 Actinopterygii Species 0.000 claims abstract description 25
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 238000004332 deodorization Methods 0.000 claims abstract description 15
- 239000000126 substance Substances 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 238000002203 pretreatment Methods 0.000 claims abstract description 4
- JHJLBTNAGRQEKS-UHFFFAOYSA-M sodium bromide Chemical compound [Na+].[Br-] JHJLBTNAGRQEKS-UHFFFAOYSA-M 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 11
- 239000002781 deodorant agent Substances 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 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
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 claims description 4
- DQFBYFPFKXHELB-UHFFFAOYSA-N Chalcone Natural products C=1C=CC=CC=1C(=O)C=CC1=CC=CC=C1 DQFBYFPFKXHELB-UHFFFAOYSA-N 0.000 claims description 4
- 239000001183 FEMA 4495 Substances 0.000 claims description 4
- CWBZAESOUBENAP-QVNVHUMTSA-N Naringin dihydrochalcone Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C(O)C(C(=O)CCC=3C=CC(O)=CC=3)=C(O)C=2)O[C@H](CO)[C@@H](O)[C@@H]1O CWBZAESOUBENAP-QVNVHUMTSA-N 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 235000005513 chalcones Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 claims description 4
- 229940052490 naringin Drugs 0.000 claims description 4
- 229930019673 naringin Natural products 0.000 claims description 4
- 239000000312 peanut oil Substances 0.000 claims description 4
- DQFBYFPFKXHELB-VAWYXSNFSA-N trans-chalcone Chemical compound C=1C=CC=CC=1C(=O)\C=C\C1=CC=CC=C1 DQFBYFPFKXHELB-VAWYXSNFSA-N 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000000047 product Substances 0.000 abstract description 20
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000002360 preparation method Methods 0.000 abstract description 6
- 108010050181 aleurone Proteins 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 239000006227 byproduct Substances 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 238000004513 sizing Methods 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 230000000284 resting effect Effects 0.000 description 2
- 208000006558 Dental Calculus Diseases 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 238000005406 washing Methods 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 discloses a kind of process technology of instant steck, comprise the following steps：1）Pre-treatment；2）Deodorization；3）First time seasoning；4）It is fried；5）Second of seasoning；6）Packaging；7）Autoclaving, the steck that this method is made is convenient for carrying, and instant bagged, crisp-fried is tasty, the preparation method of the product utilizes fried sizing, fish-bone and aleurone are bundled together, softened using autoclaving, fried brittle fish-bone, nutriment is both taken full advantage of, again without any chemical substance, product has the flesh of fish to have fish-bone, and crispy in taste is nutritious.The present invention improves the comprehensive utilization ratio of fishery -ies product leftover bits and pieces, adds added value of product, is that the processing of fish by-product production opens new direction.
Description
Technical field
The present invention relates to a kind of processing technology of food, more particularly, to a kind of process technology of instant steck.
Background technology
With the development of society, continuous improvement of the people to quality of the life, cuisines have irresistible temptation to people,
Wherein steck is more liked by people, and the making of steck is of all kinds, and people require more and more higher to mouthfeel, taste.
In existing steck skilled worker production field, for example, instant fish steak product and preparation method thereof, CN 102429254
A kind of A, the preparation method of instant fish steak product of the disclosure of the invention, comprises the following steps：Raw material steck is first rinsed, then is gone
Raw meat processing, clear water is seasoned after cleaning, wraps up in material；Then 120~150 DEG C of fried 30~100s sizings, then 0.1~
30~60min of boiling softens fish-bone under 0.15MPa, the brittle fish-bones of 140~160 DEG C of fried 60~180s, last vacuum packet
Fill sterilizing, thus obtaining the product.The fish-bone instant product of the invention is to be bundled together fish-bone and aleurone (substituting the flesh of fish), profit
Softened with autoclaving, fried brittle fish-bone, both take full advantage of nutriment, and without any chemical substance, product has
The flesh of fish has fish-bone, and crispy in taste is nutritious.The invention improves the comprehensive utilization ratio of fishery -ies product leftover bits and pieces, adds product
Added value, is that the processing of fish by-product production opens new direction.
The instant fish steak product of the invention, prepared steck meat is not soft enough, and taste is not tasty enough.
The content of the invention
It is delicious the technical problem to be solved in the present invention is to provide a kind of nutrition, without any chemical addition agent, be available for disappearing
The person's of expense seasoning for food, nutrition leak are few, delicious instant fish steak product being of high nutritive value and preparation method thereof.
Adopted the following technical scheme that to solve above-mentioned technical problem：A kind of instant steck, the steck is by following component group
Into：Fresh fish-bone, fishy-smell removing agent, flavor enhancement.
Preferably, the formula of the fishy-smell removing agent is：2-5 parts of ginger, 1-3 parts of cassia bark is anistree 3-5 parts, 4-8 parts of garlic,
By ginger, cassia bark, the allotment section of anistree and garlic effectively removes the fishy smell with fish, steck is more had temptation.
Preferably, the formula of the flavor enhancement is：2-4 parts of cooking wine, 5-9 parts of chilli powder, 1-3 parts of monosodium glutamate, salt 4-7
Part, 4-7 parts of white granulated sugar, 0.04-0.07 parts of naringin dihydrochalcone, 0.07-0.09 parts of sodium bromide make steck more tasty, more
Plus tasty deliciousness, wherein, naringin dihydrochalcone and sodium bromide are mixed with other above-mentioned condiment, generate unexpected effect
Really, except having for enhancing flavor effect, the battalion also caused in the sub- long-time storage of the reduction flesh of fish or preparation process to a certain extent
Support and be lost in, so as to improve its nutritive value.
A kind of process technology of instant steck, including following procedure of processing：
1）Cleaning, pre-treatment：Fresh steck is cleaned with clear water residue in the blood stains on steck and it is untreated it is clean in
It is dirty, then remove the peel, remove fin, remove black film, be cut into 5 ~ 7cm steck section；
2）Deodorization：To step 1）Middle handle in obtained every 100g steck soaks defishying in 250 ~ 300g deodorant liquid, obtains
To deodorization steck；
3）First time seasoning：To step 2）In add salt, white granulated sugar, shredded ginger, cooking wine, naringin dihydro in obtained deodorization steck
Carry out pickling seasoning 1h in chalcone and the flavor enhancement of sodium bromide modulation；
4）It is fried：By step 3）Middle flavouring fish comes 190 DEG C of peanut oil and 1 normal atmosphere pressure frying at normal atmospheric pressure 80-95s, obtains
To fried steck；
5）Second of seasoning：By step 4）In obtained fish fry come to wrap up in outer material cooling wrapped in material, wrap up in material composition be monosodium glutamate,
Salt, white granulated sugar, chilli powder are mixed in leaching taste substance and fully mixed thoroughly.
Preferably, the soak time that steck is immersed in deodorant liquid in the step 2 is 34-47min, per 10- during immersion
13min is stirred once, strengthens the effect of steck deodorant in deodorant liquid, deodorization effect is more in place.
Preferably, the step 5）In the steck of second of seasoning also need to be fitted into and carry out vacuumizing bag in autoclaving bag
Dress, improves the resting period of steck.
Preferably, it is described vacuumize packaged steck as autoclaving pot at 110-123 DEG C and 0.1-
Boiling 10-15min under 0.2MPa pressure, makes surface flavoring enter steck again while certain bactericidal action is played
It is interior, make it more tasty.
The present invention, according to the characteristic of fishery -ies product leftover bits and pieces, is raw material from steck, through rinsing, deodorization, washing, softening, tune
Taste, it is fried, wrap up in material packaging and sterilize, the delicious instant fish steak product of nutrition is made.It is fried fixed that the preparation method of the product is utilized
Type, fish-bone and aleurone are bundled together, and are softened using autoclaving, fried brittle fish-bone, both take full advantage of nutrition
Material, but without any chemical substance, product has the flesh of fish to have fish-bone, and crispy in taste is nutritious.The present invention improves fish production
The comprehensive utilization ratio of product leftover bits and pieces, added value of product is added, be that the processing of fish by-product production opens new direction.
Embodiment
Following examples are described in further detail：
Embodiment 1
A kind of instant steck, the steck is consisted of the following composition：Fresh fish-bone, fishy-smell removing agent, flavor enhancement.
The formula of the fishy-smell removing agent is：3 parts of ginger, 2 parts of cassia bark is anistree 4 parts, 7 parts of garlic, and by ginger, cassia bark is anistree
The fishy smell with fish is effectively removed with the allotment section of garlic, steck is more had temptation.
The formula of the flavor enhancement is：2 parts of cooking wine, 8 parts of chilli powder, 3 parts of monosodium glutamate, 6 parts of salt, 5 parts of white granulated sugar, naringin two
0.04 part of hydrogen chalcone, 0.07 part of sodium bromide, make steck more tasty, tastier deliciousness.
A kind of process technology of instant steck, including following procedure of processing：
1）Cleaning, pre-treatment：Fresh steck is cleaned with clear water residue in the blood stains on steck and it is untreated it is clean in
It is dirty, then remove the peel, remove fin, remove black film, be cut into 5cm steck section；
2）Deodorization：To step 1）Middle handle in obtained every 100g steck soaks defishying in 250g deodorant liquid, is gone
Raw meat steck；
3）First time seasoning：To step 2）In add salt, white granulated sugar, shredded ginger, cooking wine, naringin dihydro in obtained deodorization steck
Carry out pickling seasoning 1h in chalcone and the flavor enhancement of sodium bromide modulation；
4）It is fried：By step 3）Middle flavouring fish comes 190 DEG C of peanut oil and 1 normal atmosphere pressure frying at normal atmospheric pressure 80s, obtains oil
Fried fish tartar souce is arranged；
5）Second of seasoning：By step 4）In obtained fish fry come to wrap up in outer material cooling wrapped in material, wrap up in material composition be monosodium glutamate,
Salt, white granulated sugar, chilli powder are mixed in leaching taste substance and fully mixed thoroughly.
The soak time that steck is immersed in deodorant liquid in the step 2 is 47min, and per 10min, stirring once, increases during immersion
The effect of strong steck deodorant in deodorant liquid, deodorization effect is more in place.
The step 5）In the steck of second of seasoning also need to be fitted into and carry out vacuumizing packaging, raising fish in autoclaving bag
The resting period of row.
It is described vacuumize packaged steck as autoclaving pot under 110 DEG C and 0.1MPa pressure boiling 10min,
Surface flavoring is entered in steck again while certain bactericidal action is played, make it more tasty.
Embodiment 2
Fresh cod steak cleans the blood stains remained in steck and untreated clean internal organ etc. with clear water, then remove the peel,
Remove fin, remove black film etc., be cut into 7cm steck section.5 parts of ginger, 3 parts of cassia bark, anise 5 are added in the 100g steck obtained to processing
Part, the deodorization liquid 300g deodorization 30min of 8 parts of garlic obtain deodorization steck, and 4 parts of cooking wine, chilli powder 9 are added in obtained steck
Part, seasoning is pickled in 3 parts of monosodium glutamate, 7 parts of salt, 7 parts of white granulated sugar, 0.07 part of naringin dihydrochalcone, 0.09 part of progress of sodium bromide
1.5h.Flavouring fish is come into 190 DEG C of peanut oil and 1 normal atmosphere pressure frying at normal atmospheric pressure 92s, fried steck is obtained；It will obtain
Fish fry come to wrap up in the cooling of outer material wrapped in material.It is that monosodium glutamate, salt, white granulated sugar, chilli powder are mixed equal to taste substance is soaked to wrap up in material composition
Merging is fully mixed thoroughly, and white sand sugar amount is calculated as 10% by the percentage of fish-bone weight, and salt is 20%, and chilli powder is 3%.Obtain
Steck vacuumizes packaging as progress in autoclaving bag, and products taste is crisp, no fishy smell.
Specific embodiment described herein is only to present invention explanation for example.The technical field of the invention
Technical staff can be made various modifications or supplement to described specific embodiment or be substituted using similar mode, but
Without departing from the present invention's or surmount scope defined in appended claims.
Claims (7)
1. a kind of instant steck, it is characterised in that：The steck is consisted of the following composition：Fresh fish-bone, fishy-smell removing agent, flavor enhancement.
2. a kind of instant steck according to claim 1, it is characterised in that the wherein formula of fishy-smell removing agent：2-5 parts of ginger,
1-3 parts of cassia bark, anistree 3-5 parts, 4-8 parts of garlic.
3. a kind of instant steck according to claim 1, it is characterised in that the wherein formula of flavor enhancement：2-4 parts of cooking wine,
5-9 parts of chilli powder, 1-3 parts of monosodium glutamate, 4-7 parts of salt, 4-7 parts of white granulated sugar, 0.04-0.07 parts of naringin dihydrochalcone, sodium bromide
0.07-0.09 parts.
4. a kind of process technology of instant steck, it is characterised in that including following procedure of processing：
1）Cleaning, pre-treatment：Fresh steck is cleaned with clear water residue in the blood stains on steck and it is untreated it is clean in
It is dirty, then remove the peel, remove fin, remove black film, be cut into 5 ~ 7cm steck section；
2）Deodorization：To step 1）Middle handle in obtained every 100g steck soaks defishying in 250 ~ 300g deodorant liquid, obtains
To deodorization steck；
3）First time seasoning：To step 2）In add salt, white granulated sugar, shredded ginger, cooking wine, naringin dihydro in obtained deodorization steck
Carry out pickling seasoning 1-1.5h in chalcone and the flavor enhancement of sodium bromide modulation；
4）It is fried：By step 3）Middle flavouring fish comes 190 DEG C of peanut oil and 1 normal atmosphere pressure frying at normal atmospheric pressure 80-95s, obtains
To fried steck；
5）Second of seasoning：By step 4）In obtained fish fry come to wrap up in outer material cooling wrapped in material, wrap up in material composition be monosodium glutamate,
Salt, white granulated sugar, chilli powder are mixed in leaching taste substance and fully mixed thoroughly.
5. the process technology of a kind of instant steck according to claim 4, it is characterised in that steck soaks in the step 2
Bubble is 34-47min in the soak time of deodorant liquid, is stirred once per 10-13min during immersion.
6. a kind of process technology of instant steck according to claim 4, it is characterised in that the step 5）In second
The steck of seasoning, which also needs to be fitted into autoclaving bag, to carry out vacuumizing packaging.
7. the process technology of a kind of instant steck according to claim 5, it is characterised in that package described vacuumize
Steck as autoclaving pot under 110-123 DEG C and 0.1-0.2MPa pressure boiling 10-15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710170475.9A CN106962829A (en) | 2017-03-21 | 2017-03-21 | A kind of process technology of instant steck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710170475.9A CN106962829A (en) | 2017-03-21 | 2017-03-21 | A kind of process technology of instant steck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106962829A true CN106962829A (en) | 2017-07-21 |
Family
ID=59329528
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710170475.9A Pending CN106962829A (en) | 2017-03-21 | 2017-03-21 | A kind of process technology of instant steck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106962829A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558497A (en) * | 2019-10-10 | 2019-12-13 | 福州大学 | Method for making eel bone crisp |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429254A (en) * | 2011-10-27 | 2012-05-02 | 百洋水产集团股份有限公司 | Instant fish steak product and preparation method thereof |
| CN103431447A (en) * | 2013-08-12 | 2013-12-11 | 鲁东大学 | Fish steak processing method and products |
-
2017
- 2017-03-21 CN CN201710170475.9A patent/CN106962829A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429254A (en) * | 2011-10-27 | 2012-05-02 | 百洋水产集团股份有限公司 | Instant fish steak product and preparation method thereof |
| CN103431447A (en) * | 2013-08-12 | 2013-12-11 | 鲁东大学 | Fish steak processing method and products |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558497A (en) * | 2019-10-10 | 2019-12-13 | 福州大学 | Method for making eel bone crisp |
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Application publication date: 20170721 |