CN107149100A - A kind of little yellow croaker bakes sweetfish and process technology - Google Patents
A kind of little yellow croaker bakes sweetfish and process technology Download PDFInfo
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- CN107149100A CN107149100A CN201710167568.6A CN201710167568A CN107149100A CN 107149100 A CN107149100 A CN 107149100A CN 201710167568 A CN201710167568 A CN 201710167568A CN 107149100 A CN107149100 A CN 107149100A
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- yellow croaker
- sweetfish
- little yellow
- bakes
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- 241000356842 Larimichthys polyactis Species 0.000 title claims abstract description 41
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- 238000000034 method Methods 0.000 title claims abstract description 17
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- 241000251468 Actinopterygii Species 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 238000005554 pickling Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 239000000047 product Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 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 8
- 244000273928 Zingiber officinale Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 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
- 239000000843 powder Substances 0.000 claims description 8
- 235000019991 rice wine Nutrition 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 7
- 240000004760 Pimpinella anisum Species 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 229910052736 halogen Inorganic materials 0.000 claims description 6
- 150000002367 halogens Chemical class 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 5
- 235000014676 Phragmites communis Nutrition 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 241000124815 Barbus barbus Species 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 241001596950 Larimichthys crocea Species 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 239000004411 aluminium Substances 0.000 claims description 3
- 210000000084 barbel Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000010612 desalination reaction Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 239000004071 soot Substances 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 2
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 1
- 229910052698 phosphorus Inorganic materials 0.000 claims 1
- 239000011574 phosphorus Substances 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 239000002932 luster Substances 0.000 abstract description 8
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000000630 rising effect Effects 0.000 abstract description 3
- 241000234282 Allium Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 239000004833 fish glue Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 210000003128 head Anatomy 0.000 description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 description 3
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000251464 Coelacanthiformes Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241001417045 Lophius litulon Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000356847 Otolithes Species 0.000 description 1
- 241001417494 Sciaenidae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000251539 Vertebrata <Metazoa> Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000003653 coastal water Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 108010016290 deoxyribonucleoprotamine Proteins 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000002842 otolith Effects 0.000 description 1
- 210000001265 otolithic membrane Anatomy 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- COEZWFYORILMOM-UHFFFAOYSA-M sodium 4-[(2,4-dihydroxyphenyl)diazenyl]benzenesulfonate Chemical compound [Na+].OC1=CC(O)=CC=C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 COEZWFYORILMOM-UHFFFAOYSA-M 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
Abstract
Sweetfish is baked the invention discloses a kind of little yellow croaker, the little yellow croaker bakes sweetfish and is made up of following component and its parts by weight：64 78 parts of little yellow croaker, 16 24 parts of pickling liquid, 13 22 parts of baste, it is made through processes such as Feedstock treating, salt marsh, boiling, drying, seasoning, bakings, its delicious flavour, color and luster is bright and beautiful, nutritious, both average family dining table can be gone up, middle-grade restaurant, hotel can be entered again, meanwhile, by processing low-grade small fish can be made to be easy to storing, increment several times, are a kind of rising fish delicatessen processing industries.
Description
Technical field
The present invention relates to a kind of foods processing technique, more particularly, to a kind of anglerfish soft canned food and process technology.
Background technology
Little yellow croaker (Larimichthyspolyactis) also known as small yellow croaker, vertebrate, Osteichthyes, Sciaenidae.
The bodily form is like large yellow croaker, but head is longer, and eye is smaller, and scale is larger, caudal peduncle short-wide, and dorsal fin starting point is golden to having 5-6 row squamas between side line
Yellow.28~30 pieces of vertebra.Otolith is larger.Body is about more than 20 centimetres, and body length is most long up to 40cm.Body carries on the back taupe, belly gold
Yellow.For coastal waters bottom knot group property straddling fish stocks, the sea area of shale or silt substrate is inhabited.Spawning ground is in the Coastal sea area depth of water
10~25 meters, wintering ground is generally 40~80 meters, and the shoal of fish, which has, significantly vertically moves phenomenon, rises during dusk, and dawn declines, in vain
Daytime inhabits bottom or near-bottom.Winter survives the winter at deep-sea, and spring, to littoral migration, lays eggs, mainly with oppossum shrimp, hair between the 3-6 months
Shrimp and small fishes are food, and autumn Mo returns to deep-sea.Fish glue energy sounding.The East China Sea and the Yellow Sea, the Bohai Sea, Korea peninsula West Coast are originated in China
It is also distributed.For Chinese Important Economic fish.For eating or being made salty dry product raw；Fish glue can fish glue processed；Spermary can nucleoprotamine processed.
Little yellow croaker contains abundant protein, minerals and vitamins, there is good benefiting action to human body, old with having a delicate constitution
For year people, edible little yellow croaker can receive good food therapy effect.And little yellow croaker contains abundant trace elements of selenium, it can remove
The free radical that body metabolism is produced, energy anti-aging, and have prophylactic-therapeutic effect to various cancers.
Spiced grilled fish is using little yellow croaker as primary raw material, through the delicatessen after seasoning, drying.Its delicious flavour, color and luster is bright
It is gorgeous, it is nutritious, average family dining table can be both gone up, middle-grade restaurant, hotel can be entered again, meanwhile, it can be made by processing low-grade small miscellaneous
Fish is easy to storing, and several times of rising in value, are a kind of rising fish delicatessen processing industries.
And the grilled fish using little yellow croaker as raw material in existing process technology is not tasty enough, nutrient loss is more and raw meat
Taste is denseer and the problems such as higher composition.
The content of the invention
It is an object of the invention to provide one kind, it is an object of the invention to provide a kind of delicious flavour, preferable sense organ effect
Really, color and luster is bright and beautiful, and nutritious little yellow croaker bakes sweetfish and process technology.
The present invention is achieved by the following technical solutions：A kind of little yellow croaker bakes sweetfish, the little yellow croaker bake sweetfish by with
Lower composition and its parts by weight composition：64-78 parts of little yellow croaker, 16-24 parts of pickling liquid, 13-22 parts of baste.
Preferably, the composition and its formula of the pickling liquid are：15-22 parts of Plant Soot, 24-32 parts of salt, glucose
4-8 parts, 7-13 parts of spice, 11-18 parts of calgon, 6-12 parts of sodium pyrophosphate, 12-31 parts of Chinese prickly ash, 11-17 parts of anise,
13-18 parts of fennel, 0.2-0.4 parts of a kind of reed mentioned in ancient books grass, 0.5-0.8 parts of fructus amomi, little yellow croaker is want to pickle by the curing agent, makes little yellow croaker
It is more tasty, and the mouthfeel of little yellow croaker is improved, wherein, a kind of reed mentioned in ancient books grass and fructus amomi ooze by sodium pyrophosphate or because synergy is generated
Saturating effect, makes it more tasty, so as to improve its sensory effects.
Preferably, the baste is made up of following component and its parts by weight：Anistree 2-5 parts, 3-4 parts of white sugar, soy sauce
5-7 parts, 7-10 parts of refined salt, 5-7 parts of chilli powder, 4-9 parts of yellow rice wine, 1-3 parts of ginger, 2-4 parts of green onion, 6-10 parts of monosodium glutamate, improve little Huang
Fish it is tasty, lifting customer likes.
A kind of little yellow croaker bakes the process technology of sweetfish, including following procedure of processing：
1) Feedstock treating：Raw material fish chooses chilled or freezing fishery products, thaws, de-scaling, except head, except internal organ is pure with low flow velocity
Water is cleaned rearmounted pickles 6-12h in pickling liquid；
2) boiling and drying：By the little yellow croaker after pickling on boiling shelf, first cooked with steam, then in 58-88 DEG C of baking
Dried in room to moisture 30%-50%, dry 7-9h；
3) seasoning：Take dry fish block to be placed in the baste prepared in advance and soak 20-50min, stirred once per 5-8min；
4) toast：The fish block of baste will be impregnated, will be divided after draining on aluminium wire shelf, enters in drying room toast 3-6 for the second time
Hour is finished product；
5) pack：Finished product takes out from drying room and is cooled to room temperature, you can directly eat or pack storing.
Preferably, the step 1) in raw material fish can also use the salty halogen fish of salt marsh preservation, salty halogen barbel cleaning flowing water,
Desalination is rinsed, the scope of product is improved, strengthens production efficiency.
Preferably, the step 3) in the preparation method of baste be：Anise is cleaned and broken into pieces, is added water to boil and is endured to 60-80
Part, then add white sugar, soy sauce, refined salt, chilli powder, ginger to boil together in filtrate, yellow rice wine, monosodium glutamate, green onion are added, by this
The preparation of sample makes flavoring more delicious, with more unique local flavor.
Compared with prior art, the advantage of the invention is that：A kind of little yellow croaker of the present invention bakes sweetfish and process technology, adheres to
Chinese style traditional handicraft, can both go up average family dining table, and middle-grade restaurant, hotel can be entered again.Meanwhile, it can be made by processing low-grade small miscellaneous
Fish is easy to storing, and the obtained roasting sweetfish product of the present invention has a QI invigorating qi-restoratives, delicious flavour, and the features such as color and luster is bright and beautiful is a
Have the delicious modern aquatic products product with nutrition concurrently, technique is easy to standardize, is adapted to large-scale production.
Embodiment
The present invention is described in further detail with reference to embodiments.
Embodiment 1：
A kind of little yellow croaker bakes sweetfish, and the little yellow croaker bakes sweetfish and is made up of following component and its parts by weight：64 parts of little yellow croaker, pickle
16 parts of liquid, 13 parts of baste.
The composition and its formula of the pickling liquid be：15 parts of Plant Soot, 24 parts of salt, 4 parts of glucose, 7 parts of spice, six
11 parts of sodium metaphosphate, 6 parts of sodium pyrophosphate, 12 parts of Chinese prickly ash, anistree 11 parts, 13 parts of fennel, a kind of reed mentioned in ancient books careless 0.2 part, 0.5 part of fructus amomi, will
Little yellow croaker is want to pickle by the curing agent, makes little yellow croaker more tasty, and improve the mouthfeel of little yellow croaker.
The baste is made up of following component and its parts by weight：Anistree 2 parts, it is 3 parts of white sugar, 5 parts of soy sauce, 7 parts of refined salt, peppery
5 parts of green pepper powder, 4 parts of yellow rice wine, 1 part of ginger, 2 parts of green onion, 6 parts of monosodium glutamate improve the tasty of little yellow croaker, and lifting customer's likes.
A kind of little yellow croaker bakes the process technology of sweetfish, including following procedure of processing：
1) Feedstock treating：Raw material fish chooses chilled or freezing fishery products, thaws, de-scaling, except head, except internal organ is pure with low flow velocity
Water is cleaned rearmounted pickles 6h in pickling liquid；
2) boiling and drying：By the little yellow croaker after pickling on boiling shelf, first cooked with steam, then in 58-88 DEG C of baking
Dried in room to moisture 50%, dry 7h；
3) seasoning：Take dry fish block to be placed in the baste prepared in advance and soak 20min, stirred once per 5min；
4) toast：The fish block of baste will be impregnated, will be divided after draining on aluminium wire shelf, it is small into baking 3 in drying room second
When be finished product；
2. packaging：Finished product takes out from drying room and is cooled to room temperature, you can directly eat or pack storing.
The step 1) in raw material fish can also use the salty halogen fish of salt marsh preservation, salty halogen barbel cleaning flowing water rinses desalination,
The scope of product is improved, strengthens production efficiency.
The step 3) in the preparation method of baste be：Anise is cleaned and broken into pieces, is added water to boil and is endured to 60 parts, then in filtrate
In plus white sugar, soy sauce, refined salt, chilli powder, ginger boil together, add yellow rice wine, monosodium glutamate, green onion, tune made by such preparation
Taste substance is more delicious, with more unique local flavor.
Embodiment 2：
The preparation method of formulation of flavoring liquid is：3 parts of anises, which are cleaned, to be broken into pieces, is added water 65 parts, is boiled and endure 1h, then, in filtrate plus white
Sugar 4,6 parts of soy sauce, 8 parts of refined salt, 6 parts of chilli powder, 2 parts of ginger boil together, add 5 parts of yellow rice wine, 3 parts of green onion, 7 parts of monosodium glutamate, mistake
Residue after filter, adds a little new spices, can make second of condiment and use, its color and luster, local flavor, mouthfeel see the table below.
| Project | Color and luster | Local flavor | Mouthfeel |
| Evaluation | It is excellent | It is excellent | It is good |
As seen from the above table, under the formula little yellow croaker bakes sweetfish and looked good, smell good and taste good, but mouthfeel is not good enough, there is soapy feeling, thick old.
Implement, 3：
The preparation method of formulation of flavoring liquid is：5 parts of anises, which are cleaned, to be broken into pieces, is added water 65 parts, is boiled and endure 1h, then, in filtrate plus white
Sugar 4,7 parts of soy sauce, 10 parts of refined salt, 7 parts of chilli powder, 3 parts of ginger boil together, add 9 parts of yellow rice wine, 4 parts of green onion, 10 parts of monosodium glutamate,
Its color and luster, local flavor, mouthfeel see the table below.
| Project | Color and luster | Local flavor | Mouthfeel |
| Evaluation | It is excellent | It is good | It is excellent |
As seen from the above table, under the formula little yellow croaker bakes sweetfish bright color, and meat compacts, in good taste, but smell is not good,
Above experimental data is in non-linear, and its mechanism of action is still to be tested.
Certainly, described above not limitation of the present invention, the present invention is also not limited to the example above.The art
Those of ordinary skill is in the essential scope of the present invention, the variations, modifications, additions or substitutions made, and should also belong to the present invention's
Protection domain.
Claims (6)
1. a kind of little yellow croaker bakes sweetfish, it is characterised in that the little yellow croaker bakes sweetfish and is made up of following component and its parts by weight：It is small
64-78 parts of yellow croaker, 16-24 parts of pickling liquid, 13-22 parts of baste.
2. a kind of little yellow croaker according to claim 1 bakes sweetfish, it is characterised in that the composition and its formula of the pickling liquid
For：15-22 parts of Plant Soot, 24-32 parts of salt, 4-8 parts of glucose, 7-13 parts of spice, 11-18 parts of calgon, burnt phosphorus
Sour sodium 6-12 parts, 12-31 parts of Chinese prickly ash, 11-17 parts of anise, 13-18 parts of fennel, 0.2-0.4 parts of a kind of reed mentioned in ancient books grass, 0.5-0.8 parts of fructus amomi.
3. a kind of little yellow croaker according to claim 1 bakes sweetfish, it is characterised in that the baste by following component and its
Parts by weight are constituted：Anistree 2-5 parts, 3-4 parts of white sugar, 5-7 parts of soy sauce, 7-10 parts of refined salt, 5-7 parts of chilli powder, 4-9 parts of yellow rice wine, life
1-3 parts of ginger, 2-4 parts of green onion, 6-10 parts of monosodium glutamate.
4. a kind of little yellow croaker bakes the process technology of sweetfish, it is characterised in that including following procedure of processing：
1）Feedstock treating：Raw material fish chooses chilled or freezing fishery products, thaws, de-scaling, except head, except internal organ is pure with low flow velocity
Water is cleaned rearmounted pickles 6-12h in pickling liquid；
2）Boiling and drying：By the little yellow croaker after pickling on boiling shelf, first cooked with steam, then in 58-88 DEG C of baking
Dried in room to moisture 30%-50%, dry 7-9h；
3）Seasoning：Take dry fish block to be placed in the baste prepared in advance and soak 20-50min, stirred once per 5-8min；
4）Baking：The fish block of baste will be impregnated, will be divided after draining on aluminium wire shelf, enters in drying room toast 3-6 for the second time
Hour is finished product；
5）Packaging：Finished product takes out from drying room and is cooled to room temperature, you can directly eat or pack storing.
5. a kind of little yellow croaker according to claim 2 bakes the process technology of sweetfish, it is characterised in that the step 1）Central Plains
Expect that fish can also use the salty halogen fish of salt marsh preservation, salty halogen barbel cleaning flowing water rinses desalination.
6. a kind of little yellow croaker according to claim 2 bakes the process technology of sweetfish, it is characterised in that the step 3）It is middle to adjust
The preparation method of taste liquid is：Anise clean breaks into pieces, add water to boil and endure to 60-80 part, then in filtrate add white sugar, soy sauce, refined salt,
Chilli powder, ginger boil together, add yellow rice wine, monosodium glutamate, green onion.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108272027A (en) * | 2018-01-25 | 2018-07-13 | 河南创新研霖食品科技有限公司 | A kind of banana aldehyde and preparation method thereof for Taiwan-style baked sausage |
| CN111096423A (en) * | 2019-12-24 | 2020-05-05 | 上海爱一特餐饮有限公司 | Processing method of scallion-flavored grilled fish |
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| CN103549484A (en) * | 2013-10-30 | 2014-02-05 | 冯彩平 | Curing agent for curing meat product and method for curing preserved meat |
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| CN102293421A (en) * | 2010-06-24 | 2011-12-28 | 胡林 | Processing technic of multi-flavor grilled fish |
| CN103027308A (en) * | 2011-10-08 | 2013-04-10 | 童友忠 | Multi-flavored grilled fish processing technique |
| CN103859454A (en) * | 2012-12-17 | 2014-06-18 | 杨全新 | Grilled blunt-snout bream and processing method thereof |
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| CN108272027A (en) * | 2018-01-25 | 2018-07-13 | 河南创新研霖食品科技有限公司 | A kind of banana aldehyde and preparation method thereof for Taiwan-style baked sausage |
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| CN111096423A (en) * | 2019-12-24 | 2020-05-05 | 上海爱一特餐饮有限公司 | Processing method of scallion-flavored grilled fish |
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Application publication date: 20170912 |