CN107259411A - The preparation method of crisp-fried seafood products - Google Patents
The preparation method of crisp-fried seafood products Download PDFInfo
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- CN107259411A CN107259411A CN201710545979.4A CN201710545979A CN107259411A CN 107259411 A CN107259411 A CN 107259411A CN 201710545979 A CN201710545979 A CN 201710545979A CN 107259411 A CN107259411 A CN 107259411A
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- 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
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- 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
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- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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Abstract
The invention provides a kind of preparation method of crisp-fried seafood products, it is related to food technology field, comprises the following steps：(a) seasoning, seafood products are mixed with the first flavouring, are seasoned；(b) dry, seasoned seafood products are dried；(c) it is fried, dried seafood products are carried out fried, crisp-fried seafood products are made, alleviate China's seafood products deep processing degree low, substantial amounts of seafood is difficult to preservation, audient face is narrow, the flourishing technical problem of further development and coastal area tourist market of serious restriction sea cucumber cultivation industry, having reached not only causes seafood products not only fragrant but also crisp, liked by consumers in general, and be easy to carry out industrialized production, the deep processing degree of seafood products is expanded, enrich the form of seafood products, the preservation time of seafood products can effectively be extended, promote the flourishing technique effect of fast development and coastal area tourist market of sea cucumber cultivation industry.
Description
Technical field
The present invention relates to food technology field, more particularly, to a kind of preparation method of crisp-fried seafood products.
Background technology
Seafood products are always the food that people welcome, and it is rich in abundant protein, low cholesterol and various micro members
Element, the nutrition and health compared with meat to people is more superior.But China's seafood deep processing degree is low at present, product form list
One, processing output is small, causes substantial amounts of seafood products to be difficult to preservation, seriously constrains the further development of sea cucumber cultivation industry, together
When also confined the prosperity of coastal area tourist market.
In view of this, it is special to propose the present invention.
The content of the invention
It is an object of the invention to provide a kind of preparation method of crisp-fried seafood products, produced with alleviating current China seafood
Product deep processing degree is low, and product form is single, and processing output is small, causes substantial amounts of seafood products to be difficult to preservation, seriously constrains
The further development of sea cucumber cultivation industry, while also having confined the flourishing technical problem in coastal area tourist market.
The preparation method for the crisp-fried seafood products that the present invention is provided, comprises the following steps：
(a) seasoning, seafood products are mixed with the first flavouring, are seasoned；
(b) dry, seasoned seafood products are dried；
(c) it is fried, dried seafood products are carried out to fried, i.e., obtained crisp-fried seafood products.
Further, the preparation method of the crisp-fried seafood products also includes step (d) sterilizing, and the step (d) is set
After the step (c), the step (d) be by crisp-fried seafood products load closed container, carry out vacuum high-pressure sterilizing or
Vacuum pasteurization, that is, be made vacuum crisp-fried seafood products.
Further, the preparation method of the crisp-fried seafood products also includes step (p) pre-treatment, and the step (p) sets
It is placed in before step (a), the step (p) goes the removal of impurity for seafood products are cleaned.
Further, the preparation method of the crisp-fried seafood products also includes step (m) boiling, and the step (m) is set
Between step (a), the step (m) is that seasoned seafood products are carried out into boiling, and the time of boiling is 3~5 minutes.
Further, in step (d), carry out vacuum high-pressure sterilizing temperature be 112~120 DEG C, pressure be 130~
180kPa, the time is 40~60 minutes.
Further, in step (b), dry temperature is 30~80 DEG C；In step (c), oil temperature is 170~210
℃。
Further, the preparation method of the crisp-fried seafood products also includes step (s) seasoning again, the step (s)
It is arranged at after the step (c), the step (s) is infiltrated in the second flavouring for the seafood products after will be fried, carries out
Seasoning again.
Further, the preparation method of the crisp-fried seafood products also includes step (m) boiling, and the step (m) is set
Between step (a), the step (m) is that seafood products are carried out into boiling, and the temperature of boiling is 70~100 DEG C, preferably 80
~90 DEG C, the time of boiling is 2~10 minutes, preferably 3~5 minutes.
Further, the preparation method of the crisp-fried seafood products also includes step (n) seasoning infiltration and step (p) is cooled down
Reduction, the step (n) is arranged between step (a) and step (b), and the step (n) is to enter seasoned seafood products
Row seasoning is permeated, and seasoning time of penetration is 12~16 hours, and preferably 14 hours, the temperature of seasoning infiltration was 0~10 DEG C；It is described
Step (p) is arranged between the step (b) and the step (c), and the step (p) is to carry out dried seafood products
Cooling reduction, the temperature of cooling reduction is -20~-18 DEG C, and the time of cooling reduction is 7~10 days.
Further, first flavouring is mainly prepared from by the following raw material according to the mass fraction：5~8 parts of salt,
80~120 parts of water；Second flavouring is mainly prepared from by the following raw material according to the mass fraction：White granulated sugar 30~60
Part, 1~3 part of chickens' extract, 1~3 part of monosodium glutamate, 1~3 part of five-spice powder, 1~3 part of capsicum, 1~3 part of fresh peppery powder, 80~120 parts of water.
Further, first flavouring and second flavouring are main by the following raw material according to the mass fraction
It is prepared from：3~10 parts of white granulated sugar, 1~4 part of salt, 1~3 part of monosodium glutamate, 1~2 part of yellow rice wine, 0.1~0.6 part of spice, citric acid
0.5~1 part, 0.01~0.06 part of 5 '-the sapidity nucleotide disodium.
The preparation method for the crisp-fried seafood products that the present invention is provided, by the way that seafood products are seasoned successively, dry and
It is fried to be liked by consumers in general so that seafood products are not only fragrant but also crisp, while the crisp-fried seafood products of the invention provided
Preparation method is easy to carry out industrialized production, has expanded the deep processing degree of seafood products, has enriched the form of seafood products, energy
Enough effectively extend the preservation time of seafood products, promote the fast-developing numerous with coastal area tourist market of sea cucumber cultivation industry
It is flourish.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.It is unreceipted specific in embodiment
Condition person, the condition advised according to normal condition or manufacturer is carried out.Agents useful for same or the unreceipted production firm person of instrument, be
The conventional products that can be obtained by commercially available purchase.
The invention provides a kind of preparation method of crisp-fried seafood products, comprise the following steps：
(a) seasoning, seafood products are mixed with the first flavouring, are seasoned；
(b) dry, seasoned seafood products are dried；
(c) it is fried, dried seafood products are carried out to fried, i.e., obtained crisp-fried seafood products.
The preparation method for the crisp-fried seafood products that the present invention is provided, by the way that seafood products are seasoned successively, dry and
It is fried to be liked by consumers in general so that seafood products are not only fragrant but also crisp, while the crisp-fried seafood products of the invention provided
Preparation method is easy to carry out industrialized production, has expanded the deep processing degree of seafood products, has enriched the form of seafood products, energy
Enough effectively extend the preservation time of seafood products, promote the fast-developing numerous with coastal area tourist market of sea cucumber cultivation industry
It is flourish.
In the present invention, by being seasoned so that in the first flavouring pre-immersion seafood products so that seafood products are more
It is tasty, it is more delicious；By being dried, by the moisture removal remained in seafood products, to extend the shelf-life of seafood products；It is logical
Cross that the progress of dried seafood products is fried so that seafood products are not only fragrant but also crisp, can more meet the eating requirements of consumer, more
Liked by consumer.
In a preferred embodiment of the invention, the preparation method of crisp-fried seafood products also includes step (d) sterilizing, described
Step (d) is arranged at after the step (c), and the step (d) is that crisp-fried seafood products are loaded into closed container, carries out vacuum
Autoclaving or vacuum pasteurization, that is, be made vacuum crisp-fried seafood products.
In order to extend the shelf-life for the crisp-fried seafood products that the present invention is provided, the crisp-fried seafood products provided in the present invention
In preferred embodiment, vacuum high-pressure sterilizing or vacuum pasteurization can also be carried out to crisp-fried seafood products, by crisp-fried seafood
Product loads closed container, vacuum high-pressure sterilizing or vacuum pasteurization is carried out, so that vacuum crisp-fried seafood products, vacuum are made
The shelf-life of crisp-fried seafood products may be up to 10~12 months, efficiently solve the problem of seafood products are difficult to preservation.In addition, logical
Cross the crisp-fried seafood products that the present invention is provided and vacuum crisp-fried seafood products are made, be also convenient for crisp-fried seafood products transporting complete
State various regions so that consumer in all parts of the country can taste crisp-fried seafood products.
In a preferred embodiment of the invention, crisp-fried seafood products can be fitted into bag or in tank, then carries out vacuum
Autoclaving or vacuum pasteurization, are made filling or packed vacuum seafood products, to increase the instant of crisp-fried seafood products,
So that the crisp-fried seafood products instant bagged that the present invention is provided, a kind of leisure food liked as people.
In a preferred embodiment of the invention, in step (d), the temperature of the vacuum high-pressure sterilizing is 112~120
DEG C, pressure is 130~180kPa, and the time is 40~60 minutes, it is furthermore preferred that the temperature of vacuum high-pressure sterilizing is 118 DEG C, pressure
For 160kPa, the time is 55 minutes.
Proved through test of many times, when the temperature that vacuum high-pressure sterilizes is 112~120 DEG C, pressure is 130~180kPa, when
Between be 40~60 minutes, i.e., can by the bacterium in crisp-fried seafood products all kill, if continue extend vacuum high-pressure sterilize
It time, then can increase preparation cost, cause the waste of the energy.
In a preferred embodiment of the invention, the preparation method of crisp-fried seafood products also includes step (p) pre-treatment, institute
State step (p) to be arranged at before step (a), the step (p) goes the removal of impurity for seafood products are cleaned.
Seafood products are before being seasoned, it is necessary to which processing before being carried out to seafood products, will be difficult edible in seafood products
After part is removed, repeatedly rinsed, to ensure the clean and health of seafood products.
In a preferred embodiment of the invention, it is necessary to be selected before seafood products are handled before progress, select new
Fresh, flexible, seafood products without putrid and deteriorated and obvious machinery wound carry out the making of crisp-fried seafood products, to ensure processing system
Into crisp-fried seafood products health and delicious.
In a preferred embodiment of the invention, the preparation method for the crisp-fried seafood products that the present invention is provided is applied to fish
With the making of siphonopods seafood products, such as little yellow croaker and squid son.
Fish is the very important food of the mankind, and the flesh of fish is rich in vitamin and mineral, and unsaturated fatty acid content is high, albumen
The characteristics of matter utilization rate height and high amino acid basis merotype, with the quickening of modern life rhythm, nutrition, delicious food, convenient fish
Based food is increasingly by the pro-gaze of consumer.
Squid is rich in protein, the mineral matter such as calcium, phosphorus, iron, the trace element such as selenium, iodine, manganese, copper also very abundant.It is one
Kind of high protein, low fat, low in calories, nutritive value is not less than beef, the food of tuna.
In a preferred embodiment of the invention, by squid son's progress making, its product is more delicious.
Squid son is, using small-sized squid as raw material, to cut squid head, be prepared from after filling to squid belly.
In a preferred embodiment of the invention, in step (b), dry temperature is 30~80 DEG C；In step (c)
In, oil temperature is 170~210 DEG C.
In order to keep the distinctive local flavor of seafood products, in step (b), dry temperature is 30~80 DEG C, when using baking
When the mode of road drying is dried, the temperature of drying is 60~80 DEG C, in order to keep the same of seafood products peculiar taste
When, preparation efficiency is improved, shortens manufacturing cycle；When being dried by the way of drying machine drying, the temperature of drying is 30
~60 DEG C, to keep the peculiar taste of seafood products.In addition, it is necessary to which explanation is, it would however also be possible to employ the mode that Exposure to Sunlight is dried is entered
Row drying.
When progress step (c) is fried, oil temperature and deep-fat frying time need to be controlled, to ensure the crisp-fried sense of seafood products.At this
In the preferred embodiment of invention, if seafood products are fish, its deep-fat frying time is 2~10 minutes, preferably 6 minutes, oil temperature
For 180~200 DEG C, preferably 190 DEG C；If seafood products are that squid is young, oil temperature is 190~210 DEG C, preferably 200 DEG C, oil
The fried time is 2~4 minutes.
In a preferred embodiment of the invention, in step (a), time of seasoning is 3~10 minutes, by by seasoning
Time control be 3~10 minutes, in order to more tasty in seasoning stage seafood products, and the taste of seafood products each several part
It is more uniform.
In a preferred embodiment of the invention, the preparation method of crisp-fried seafood products also includes step (m) boiling, described
Step (m) is arranged at before step (a), and the step (m) is that seafood products are carried out into boiling, the temperature of boiling for 70~
100 DEG C, preferably 80~90 DEG C, the time of boiling is 2~10 minutes, preferably 3~5 minutes.
If seafood products are squid fish products, in order that the first flavouring can be more immersed in squid fish products, adjusting
Digesting technoloy is provided with before taste, so that the taste of squid class seafood products is more delicious.
In a preferred embodiment of the invention, the preparation method of crisp-fried seafood products also includes step (n) seasoning infiltration
Cool down and reduce with step (p), the step (n) is arranged between step (a) and step (b), the step (n) is by after seasoning
Seafood products be seasoned infiltration, seasoning time of penetration is 12~16 hours, preferably 14 hours, and the temperature of seasoning infiltration is
0~10 DEG C；The step (p) is arranged between the step (b) and the step (c), and the step (p) is will be dried
Seafood products carry out cooling reduction, and the temperature of cooling reduction is -20~-18 DEG C, and the time of cooling reduction is 7~10 days.
If seafood products are squid fish products, permeated after being seasoned by seasoning so that squid fish products more enter
Taste, mouthfeel more preferably, is more liked, when being seasoned infiltration, temperature will be controlled at 0~10 DEG C, preferably 5 DEG C by consumer, adjusts
Taste time of penetration be 12-16 hours, preferably 14 hours, to enable flavoring to infiltrate through in squid fish products.
If seafood products are squid fish products, by the way that dried extra large squid fish products are carried out into cooling reduction, so that
Water balance inside and outside dried squid fish products, mouthfeel more preferably, carry out the temperature of cooling reduction need to control -18 DEG C with
Under, the time is 7~10 days, and at preferably 8 days, free surface moisture is more balanced unanimously in squid fish products, and mouthfeel is more preferable.
In a preferred embodiment of the invention, the preparation method of crisp-fried seafood products also includes step (s) seasoning again,
The step (s) is arranged at after the step (c), and the step (s) is infiltrated on the second tune for the seafood products after will be fried
In taste product, seasoning again is carried out.
In a preferred embodiment of the invention, if seafood products are fish, carry out seasoning again to cause crisp-fried fish more
Plus it is tasty.
In a preferred embodiment of the invention, if seafood products are fish, first flavouring is main by by quality
The following raw material of number meter is prepared from：5~8 parts of salt, 80~120 parts of water；Second flavouring is main by by mass fraction
The following raw material of meter is prepared from：30~60 parts of white granulated sugar, 1~3 part of chickens' extract, 1~3 part of monosodium glutamate, 1~3 part of five-spice powder, capsicum 1
~3 parts, 1~3 part of fresh peppery powder, 80~120 parts of water.
First flavouring is mainly used in being pickled fish, and the time pickled was advisable with 5~10 minutes, to ensure that fish is pickled
It is more tasty；Wherein, the typical but non-limiting mass fraction of salt as 5.1,5.2,5.3,5.4,5.5,5.6,5.7,
5.8、5.9、6、6.1、6.2、6.3、6.4、6.5、6.6、6.7、6.8、6.97、7.1、7.2、7.3、7.4、7.5、7.6、7.7、
7.8 or 7.9；The typical but non-limiting mass fraction of water as 82,84,86,88,90,92,94,96,98,100,102,
104th, 106,108,110,1122,114,116 or 118.
In a preferred embodiment of the invention, the second flavouring be mainly used in modulate it is fried after fish local flavor so that
The mouthfeel of crisp-fried fish more preferably, more gets consumer reception；Wherein, the typical but non-limiting mass fraction of white granulated sugar as 31,
32、33、34、35、36、37、38、39、40、41、42、43、44、45、46、47、48、49、50、51、52、53、54、55、56、
57th, 58 or 59；The typical but non-limiting mass fraction of chickens' extract as 1.1,1.2,1.3,1.4,1.5,1.6,1.7,1.8,
1.9th, 2,2.1,2.2,2.3,2.4,2.5,2.6,2.7,2.8 or 2.9；The typical but non-limiting mass fraction of monosodium glutamate is such as
1.1st, 1.2,1.3,1.4,1.5,1.6,1.7,1.8,1.9,2,2.1,2.2,2.3,2.4,2.5,2.6,2.7,2.8 or 2.9；Five
The typical but non-limiting mass fraction of face powder as 1.1,1.2,1.3,1.4,1.5,1.6,1.7,1.8,1.9,2,2.1,
2.2nd, 2.3,2.4,2.5,2.6,2.7,2.8 or 2.9；The typical but non-limiting mass fraction of capsicum as 1.1,1.2,
1.3rd, 1.4,1.5,1.6,1.7,1.8,1.9,2,2.1,2.2,2.3,2.4,2.5,2.6,2.7,2.8 or 2.9；The allusion quotation of fresh peppery powder
Type but nonrestrictive mass fraction as 1.1,1.2,1.3,1.4,1.5,1.6,1.7,1.8,1.9,2,2.1,2.2,2.3,
2.4th, 2.5,2.6,2.7,2.8 or 2.9；The typical but non-limiting mass fraction of water as 82,84,86,88,90,92,
94th, 96,98,100,102,104,106,108,110,112,114,116 or 118.
In a preferred embodiment of the invention, salt is dissolved in water by the first flavouring, is prepared into salting liquid, then by fish
Immerse in salting liquid, pickled, pickled 5~10 minutes；Second flavouring is by white granulated sugar, chickens' extract, monosodium glutamate, five-spice powder, peppery
Green pepper, fresh peppery powder be well mixed, be then well mixed again with water, be configured to solution, then will be fried after fish be infiltrated on the second tune
In taste product, infiltrate 1~3 minute, pull out, that is, crisp-fried fish is made.
It should be noted that in the preferred embodiment of the invention described above, it can also add 1 in the second flavouring~
3 parts of chili oils, spicy local flavor consumer demand is liked to meet.
In a preferred embodiment of the invention, if seafood products are that squid is young, the first flavouring is main by by quality
The following raw material of number meter is prepared from：3~10 parts of white granulated sugar, 1~4 part of salt, 1~3 part of monosodium glutamate, 1~2 part of yellow rice wine, spice
0.1~0.6 part, 0.5~1 part of citric acid, 0.01~0.06 part of 5 '-the sapidity nucleotide disodium.
In a preferred embodiment of the invention, the first flavouring is used to modulate the young local flavor of squid, and the first flavouring
Young mass ratio is 6~21 with squid:100；Wherein, the typical but non-limiting mass fraction of white granulated sugar as 3.2,
3.4、3.6、3.8、4、4.2、4.4、4.6、4.8、5、5.2、5.4、5.6、5.8、6、6.2、6.4、6.6、6.8、7、7.2、7.4、
7.6th, 7.8,8,8.2,8.4,8.6,8.8,9,9.2,9.4,9.6 or 9.8；The typical but non-limiting mass fraction of salt is such as
1.1、1.2、1.3、1.4、1.5、1.6、1.7、1.8、1.9、2、2.1、2.2、2.3、2.4、2.5、2.6、2.7、2.8、2.9、3、
3.1st, 3.2,3.3,3.4,3.5,3.6,3.7,3.8 or 3.9；The typical but non-limiting mass fraction of monosodium glutamate as 1.1,
1.2nd, 1.3,1.4,1.5,1.6,1.7,1.8,1.9,2,2.1,2.2,2.3,2.4,2.5,2.6,2.7,2.8 or 2.9；Yellow rice wine
Typical but non-limiting mass fraction as 1.05,1.1,1.15,1.2,1.25,1.3,1.35,1.4,1.45,1.5,
1.55th, 1.6,1.65,1.7,1.75,1.8,1.85,1.9 or 1.95；The typical but non-limiting mass fraction of spice is such as
For 0.12,0.114,0.16,0.18,0.2,0.22,0.24,0.26,0.28,0.3,0.32,0.34,0.36,0.38,0.04,
0.42nd, 0.44,0.46,0.48,0.5,0.52,0.54,0.56 or 0.58；The typical but non-limiting mass fraction of citric acid
Such as 0.52,0.54,0.56,0.58,0.6,0.62,0.64,0.66,0.68,0.7,0.72,0.74,0.76,0.78,0.8,
0.82nd, 0.84,0.86,0.88,0.9,0.92,0.94,0.96 or 0.98；5 '-the sapidity nucleotide disodium it is typical but unrestricted
Property mass fraction as 0.012,0.014,0.016,0.018,0.02,0.022,0.024,0.026,0.028,0.03,
0.032nd, 0.034,0.036,0.038,0.04,0.042,0.044,0.046,0.048,0.05,0.052,0.054,0.056 or
0.058。
In a preferred embodiment of the invention, squid it is young by the first relish and it is fried after, make obtained
Crisp-fried squid son mouthfeel more palatable crisp, more gets consumer reception.
For the ease of understanding the technical scheme of the invention provided, the technical scheme provided with reference to embodiment the present invention
It is further described.
The crisp-fried fish of test example 1
Embodiment 1
A kind of preparation method of crisp-fried fish is present embodiments provided, is comprised the following steps：
(p) pre-treatment, the fish for selecting fresh high-quality is cleaned and decaptitating, and is repeatedly rinsed, and goes the removal of impurity；
(a) seasoning, the fish of rinsed clean is immersed and pickled in the first flavouring, and salting period is 8 minutes, wherein,
First flavouring is dissolved in the water by salt to be made, and wherein the mass ratio of salt and water is 7:100；
(b) dry, the fish pickled uniformly is sprinkling upon in transmission mesh sheet, dried into dryer, control drying
Temperature is 60 DEG C, and drying time is 40 minutes；
(c) fried, the fish progress after drying is fried, and oil temperature is 190 DEG C, and deep-fat frying time is 6 minutes；
(s) seasoning again, will be fried after fish be infiltrated in the second flavouring, infiltrating time be 2 minutes, that is, be made crisp-fried
Fish；Wherein, the second flavouring is prepared from by the raw material of following mass fraction meter：White granulated sugar 45, chickens' extract 2, monosodium glutamate 2, five-spice powder
2,2 parts of capsicum, fresh 2 parts of powder, 100 parts of water.
Embodiment 2
The present embodiment and the difference of embodiment 1 be, in addition to (d) vacuum the step of be arranged at after step (s)
Autoclaving, crisp-fried fish is put into bag, after vacuumizing, temperature be 118 DEG C, pressure be 150kPa under, sterilize 50 minutes, i.e.,
Packed crisp-fried fish is made.
Embodiment 3
The present embodiment and the difference of embodiment 1 are, seasoning again is not carried out.
Comparative example 1
The difference of this comparative example and embodiment 1 is, is not seasoned.
In order to determine the sensory effects for the crisp-fried fish that the embodiment of the present invention and comparative example are provided, 100 are extracted in certain company
The crisp-fried fish that the crisp-fried fish and comparative example 1 that employee is provided above-described embodiment 1~2 respectively are provided carries out sensory evaluation, knot
Fruit is as shown in table 1：
The crisp-fried fish sense organ evaluating meter of table 1
| Color and luster | Tissue | Mouthfeel | Local flavor | Comprehensive grading | |
| Embodiment 1 | 25 | 24.6 | 24.7 | 24.8 | 99.1 |
| Embodiment 2 | 25 | 24.2 | 24.1 | 24.5 | 97.8 |
| Embodiment 3 | 25 | 23.3 | 22.3 | 22.2 | 92.8 |
| Comparative example 1 | 25 | 23.2 | 19.2 | 18.4 | 85.8 |
The contrast of embodiment 1~3 and comparative example 1 can be seen that the system of crisp-fried fish provided in an embodiment of the present invention from table 1
Make method, by the way that fish is seasoned successively, dry and fried so that the crisp-fried fish being made is not only fragrant but also crisp, disappeared by vast
Expense person's likes, while the preparation method for the crisp-fried fish that the present invention is provided is easy to carry out industrialized production, has expanded the production of ocean fish class
The deep processing degree of product, enriches the form of extra large fish products, can effectively extend the preservation time of ocean fish class seafood products, promotees
Enter fast development and the prosperity of coastal area tourist market of fish farming industry.
By the contrast of embodiment 1~2 and embodiment 3, by carrying out seasoning again after fried so that crisp-fried fish
Tissue, taste and flavor more preferably, more liked by consumer.
In addition, the contrast by embodiment 1 and embodiment 2 can be seen that the crisp-fried fish after vacuum high-pressure sterilizes
Sensory evaluation is slightly reduced although only having than not carrying out the crisp-fried fish of vacuum high-pressure sterilizing, nevertheless suffers from the happiness of most of taster
Love.
Staff also determines the shelf-life for the crisp-fried fish that embodiment 1 and embodiment 2 are provided respectively, as a result shows implementation
The shelf-life for the crisp-fried fish that example 1 is provided reaches 7 days, and the shelf-life for the crisp-fried fish that embodiment 2 is provided can be up to more than 300 days,
The shelf-life of crisp-fried fish is substantially prolongs, is conducive to carrying out the storage and preservation of crisp-fried fish.
The crisp-fried squid of test example 2 is young
Embodiment 1
A kind of young preparation method of crisp-fried squid is present embodiments provided, is comprised the following steps：
(p) pre-treatment, the squid for selecting fresh high-quality is cleaned and decaptitating, and squid son is made, and is repeatedly rinsed,
Go the removal of impurity；
(m) boiling, by the squid cleaned up son carry out boiling, boiling temperature be the time of 80 DEG C of boilings be 4 minutes；
(a) seasoning, will be seasoned, the first flavouring is young with squid in squid son's the first flavouring of immersion of rinsed clean
Mass ratio be：1:10；The seasoning time is 8 minutes, and the first flavouring by the following raw material according to the mass fraction by being prepared from：
6 parts of white granulated sugar, 3 parts of salt, 2 parts of monosodium glutamate, 1.5 parts of yellow rice wine, 0.35 part of spice, 0.8 part of citric acid, 5 '-the sapidity nucleotide disodium
0.04 part；
(n) seasoning is permeated, and seasoned squid is young at 5 DEG C, and seasoning is permeated 14 hours；
(b) dry, young uniform be sprinkling upon of the squid after seasoning is permeated is transmitted in mesh sheet, is dried into dryer,
It is 60 DEG C to control drying temperature, is dried 35 minutes；
(p) cooling reduction, the squid son after drying is put into -20 DEG C of freezer, cooling reduction 8 days；
(c) it is fried, will cool down reduction after squid son carry out it is fried, oil temperature be 190 DEG C, deep-fat frying time be 6 minutes.
Embodiment 2
The present embodiment and the difference of embodiment 1 be, in addition to (d) vacuum the step of be arranged at after step (c)
High pressure pasteurization, crisp-fried fish is put into bag, carries out vacuum pasteurization, is sterilized 50 minutes, that is, packed crisp-fried squid is made
It is young.
Embodiment 3
The present embodiment and the difference of embodiment 1 are, in the young preparation method of crisp-fried squid, step (n) is not carried out.
Embodiment 4
The present embodiment and the difference of embodiment 1 are, in the young preparation method of crisp-fried squid, step (p) is not carried out.
Comparative example 1
The difference of this comparative example and embodiment 1 is, is not seasoned.
In order to determine the sensory effects for the crisp-fried squid son that the embodiment of the present invention and comparative example are provided, 75 are extracted in certain company
The crisp-fried squid son that name employee is provided above-described embodiment 1~2 respectively and the crisp-fried squid son that comparative example 1 is provided feel
Official evaluates, as a result as shown in table 2：
The crisp-fried squid of table 2 son sense organ evaluating meter
| Color and luster | Tissue | Mouthfeel | Local flavor | Comprehensive grading | |
| Embodiment 1 | 25 | 24.5 | 24.6 | 24.7 | 98.8 |
| Embodiment 2 | 25 | 24.1 | 24.2 | 24.4 | 97.7 |
| Embodiment 3 | 25 | 23.6 | 22.1 | 21.8 | 92.5 |
| Embodiment 4 | 25 | 23.5 | 22.2 | 21.6 | 92.3 |
| Comparative example 1 | 25 | 22.3 | 18.6 | 18.9 | 84.8 |
The contrast of embodiment 1~4 and comparative example 1 can be seen that crisp-fried squid son provided in an embodiment of the present invention from table 2
Preparation method, by squid son is seasoned successively, dried and it is fried cause the young perfume not only of the crisp-fried squid that is made but also
Shortcake, is liked by consumers in general, while the young preparation method of crisp-fried squid that the present invention is provided is easy to carry out industrialized production,
The deep processing degree of siphonopods product has been expanded, the form of siphonopods product is enriched, can effectively extend the production of siphonopods seafood
The preservation time of product, promote the prosperity of the fast-developing and coastal tourist market of siphonopods seafood products aquaculture.
In addition, the contrast by embodiment 1 and embodiment 2 can be seen that the crisp-fried squid after vacuum high-pressure sterilizes
Young sensory evaluation nevertheless suffers from most of product although only being slightly reduced than the crisp-fried squid son for not carrying out vacuum high-pressure sterilizing
The person's of tasting likes.
By the contrast of embodiment 1 and embodiment 3 as can be seen that the young tissue of the crisp-fried squid for not being seasoned infiltration,
Taste and flavor is slightly worse.
By the contrast of embodiment 1 and embodiment 4 as can be seen that the young tissue of the crisp-fried squid for not carrying out cooling down reduction,
Taste and flavor is slightly worse.
Staff also determines the shelf-life for the crisp-fried squid son that embodiment 1 and embodiment 2 are provided respectively, as a result shows
The shelf-life for the crisp-fried squid son that embodiment 1 is provided reaches 10 days, and the crisp-fried squid that embodiment 2 the is provided young shelf-life can be high
Up to more than 300 days, the crisp-fried squid young shelf-life is substantially prolongs, is conducive to carrying out crisp-fried squid young storage and preservation.
Finally it should be noted that：Various embodiments above is merely illustrative of the technical solution of the present invention, rather than its limitations；To the greatest extent
The present invention is described in detail with reference to foregoing embodiments for pipe, it will be understood by those within the art that：Its according to
The technical scheme described in foregoing embodiments can so be modified, or which part or all technical characteristic are entered
Row equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technology
The scope of scheme.
Claims (10)
1. a kind of preparation method of crisp-fried seafood products, it is characterised in that comprise the following steps：
(a) seasoning, seafood products are mixed with the first flavouring, are seasoned；
(b) dry, seasoned seafood products are dried；
(c) it is fried, dried seafood products are carried out to fried, i.e., obtained crisp-fried seafood products.
2. the preparation method of crisp-fried seafood products according to claim 1, it is characterised in that also sterilized including step (d),
The step (d) is arranged at after the step (c), and the step (d) is that crisp-fried seafood products are loaded into closed container, is carried out
Vacuum high-pressure sterilizes or vacuum pasteurization, that is, vacuum crisp-fried seafood products are made.
3. the preparation method of crisp-fried seafood products according to claim 1, it is characterised in that also including locating before step (p)
Reason, the step (p) is arranged at before step (a), and the step (p) goes the removal of impurity for seafood products are cleaned.
4. the preparation method of crisp-fried seafood products according to claim 1, it is characterised in that in step (b), is dried
Temperature is 30~80 DEG C；In step (c), oil temperature is 170~210 DEG C.
5. the preparation method of crisp-fried seafood products according to claim 1, it is characterised in that in step (a), seasoning
Time is 3~10 minutes, preferably 5~7 minutes.
6. the preparation method of the crisp-fried seafood products according to any one of Claims 1 to 5, it is characterised in that also including step
Suddenly (s) seasoning again, the step (s) is arranged at after the step (c), and the step (s) is the seafood production after will be fried
Product are infiltrated in the second flavouring, carry out seasoning again.
7. the preparation method of the crisp-fried seafood products according to any one of Claims 1 to 5, it is characterised in that also including step
Suddenly (m) boiling, the step (m) is arranged at before step (a), and the step (m) is that seafood products are carried out into boiling, boiling
Temperature is 70~100 DEG C, and preferably 80~90 DEG C, the time of boiling is 2~10 minutes, preferably 3~5 minutes.
8. the preparation method of crisp-fried seafood products according to claim 7, it is characterised in that also including step (n) seasoning
Infiltration and step (p) cool down reduction, and the step (n) is arranged between step (a) and step (b), and the step (n) is to adjust
Seafood products after taste are seasoned infiltration, and seasoning time of penetration is 12~16 hours, preferably 14 hours, the temperature of seasoning infiltration
Spend for 0~10 DEG C；The step (p) is arranged between the step (b) and the step (c), and the step (p) is by drying
Seafood products afterwards carry out cooling reduction, and the temperature of cooling reduction is -20~-18 DEG C, and the time of cooling reduction is 7~10 days.
9. the preparation method of crisp-fried seafood products according to claim 6, it is characterised in that first flavouring is main
It is prepared from by the following raw material according to the mass fraction：5~8 parts of salt, 80~120 parts of water；Second flavouring it is main by by
The following raw material of mass fraction meter is prepared from：30~60 parts of white granulated sugar, 1~3 part of chickens' extract, 1~3 part of monosodium glutamate, five-spice powder 1~3
Part, 1~3 part of capsicum, 1~3 part of fresh peppery powder, 80~120 parts of water.
10. the preparation method of crisp-fried seafood products according to claim 7, it is characterised in that the first flavouring master
To be prepared from by the following raw material according to the mass fraction：3~10 parts of white granulated sugar, 1~4 part of salt, 1~3 part of monosodium glutamate, yellow rice wine 1~2
Part, 0.1~0.6 part of spice, 0.5~1 part of citric acid, 0.01~0.06 part of 5 '-the sapidity nucleotide disodium.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050015430A (en) * | 2003-08-01 | 2005-02-21 | 손을택 | Production of fried food product by frying cuttlefish, dried fish slices or laver, deoiling and quickly cooling having effects of increasing shelf life and reducing content of fat and oil in product |
| CN101861996B (en) * | 2010-04-28 | 2012-07-04 | 云鹏控股集团有限公司 | Production technology of dried squid with beef flavor |
| CN105105213A (en) * | 2015-09-23 | 2015-12-02 | 天津农学院 | Instant spicy fish and method for making same |
-
2017
- 2017-07-06 CN CN201710545979.4A patent/CN107259411A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050015430A (en) * | 2003-08-01 | 2005-02-21 | 손을택 | Production of fried food product by frying cuttlefish, dried fish slices or laver, deoiling and quickly cooling having effects of increasing shelf life and reducing content of fat and oil in product |
| CN101861996B (en) * | 2010-04-28 | 2012-07-04 | 云鹏控股集团有限公司 | Production technology of dried squid with beef flavor |
| CN105105213A (en) * | 2015-09-23 | 2015-12-02 | 天津农学院 | Instant spicy fish and method for making same |
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