CN107549684A - The preparation method of fried canned fish - Google Patents
The preparation method of fried canned fish Download PDFInfo
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- CN107549684A CN107549684A CN201711038910.9A CN201711038910A CN107549684A CN 107549684 A CN107549684 A CN 107549684A CN 201711038910 A CN201711038910 A CN 201711038910A CN 107549684 A CN107549684 A CN 107549684A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
- Y02A40/818—Alternative feeds for fish, e.g. in aquacultures
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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Abstract
The invention discloses a kind of preparation method of fried canned fish, comprise the following steps：Step 1: store up；Step 2: processing adult fish block, is immersed in protection liquid, is ultrasonically treated, drains；Step 3: with after regulation liquid immersion, 2~3min of frying, pick up and wrap slurry, then 4~8min of frying；Adjusting liquid is specially：Malt, orange peel, kelp, mulberry leaf and lotus seeds are crushed, is well mixed, is steamed, papain enzymolysis are added after cooling, add water infusion, filtering retains liquid, adds salt, light soy sauce, oyster sauce, white granulated sugar, rice wine and mature vinegar and stirs, you can；Step 4: by French fries, chopped spring onion and ginger wrap slurry it is fried well, it is drained and standby；Step 5: Vacuum Package, sterilizing.The present invention, which has, makes fried canned fish block shape complete, golden yellow color, and flavour is full abundant, gives off a strong fragrance, no fishy smell, tender in the outer shortcake of meat, while can also reduce POV values and the content beneficial effect of nitrite.
Description
Technical field
The present invention relates to canned fish field.A kind of it is more particularly related to preparation method of fried canned fish.
Background technology
Traditional fish fry can causes Fish tissue point because very thin flesh of fish fiber after frying is more easily damaged
Dissipate, forming fragment influences sense organ；And fried canned fish due in frying course the unrighted acid of fish body be easily seeped into oil
In fried oil, the peroxide value of product and oil consumption taste can be caused especially high after such Reusability；And the technique of canned fish,
Content and flavor all do not change significantly in decades, and kind is excessively single, hinder existence and the hair of canned fish enterprise
Exhibition.
The content of the invention
It is an object of the invention to solve at least the above, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide a kind of preparation method of fried canned fish, can make fish fry can block shape
Completely, golden yellow color, flavour is full abundant, gives off a strong fragrance, no fishy smell, tender in the outer shortcake of meat, while can also significantly reduce POV
The content of value and nitrite.
In order to realize according to object of the present invention and further advantage, there is provided a kind of preparation side of fried canned fish
Method, comprise the following steps, following raw materials by weight portion meter：
Step 1: store up：Fresh raw material fish is stored up into 2~3h in nutritive water, pure oxygen is passed through during storing up, stores up close
Spend for 100~200/m3；
Wherein, nutritive water is specially：2~5 parts of Ilex Latifolia Thunbs are added to 500 parts 40~60 DEG C of water, soak 3~5h, mistake a,
Filter retains tea；
B, 2~3 portions of pseudo-ginseng, 1~2 portion of cervus elaphus linnaeus, 2~3 portions of roselles, 3~5 portions of matrimony vines and water are decocted 7 with slow fire
~10h, filtering retains filtrate and filter residue, concentrates the filtrate to thick paste, and filter residue gauze wrapped is standby；
C, step a tea is added in step b thick paste, and adds water weight is determined to 2000 parts, be well mixed i.e.
Obtain nutritive water；
Step 2: pretreatment：The raw material fish stored up is slaughtered under the conditions of 10~15 DEG C, scale, removes internal organ, is cleaned,
Flitch, be immersed in protection liquid, 10~20min is ultrasonically treated under 20KHz frequency, is drained, it is cold under the conditions of 4 DEG C
Hide 10~20min；
Wherein, protection liquid is specially：1~2 portion of pineapple meat, 2~3 portions of cucumber, 0.1 part of sodium chloride and 10 parts of water are squeezed
Juice, be subsequently placed under 70 DEG C of water bath conditions and stir 30min, filter taking juice, into juice add 0.5~1 part of dehydroactic acid sodium,
2~3 parts of caramel liquids, 0.8~1 part of lemon vinegar and 100 parts of water are mixed evenly, then are placed under infrared ray and irradiate 15min,
Refrigerated under the conditions of being subsequently placed in 4 DEG C, produce protection liquid；
It is Step 3: fried：The fish block pre-processed is immersed in 20~30min in regulation liquid, in 100~120 DEG C of oil
Lower 2~the 3min of frying of temperature, picks up and wraps slurry, 4~8min of frying under 140~150 DEG C of oil temperature is drained and standby；
Wherein, regulation liquid is specially：By 2~3 parts of malt, 5~8 parts of orange peels, 0.5~1 part of kelp, 2~3 parts of mulberry leaf, with
And 5~10 parts of lotus seeds are crushed, and are well mixed, steam 15~20min, and 0.2 part of 3~4h of papain enzymolysis is added after cooling,
Add water with slow fire 6~8h of infusion, filtering retains liquid, and determines weight to 100 parts, then add 3~5 portions of salt, 2~8 parts
Light soy sauce, 2~3 parts of oyster sauce, 1~2 portion of white granulated sugar, 0.5~2 portion of rice wine and 0.5~2 portion of mature vinegar stir, and produce regulation
Liquid；
Wrapping up in slurry is specially：By 100 parts of flour, 0.5~1 portion of salt, 0.2~0.5 portion of white granulated sugar, 0.5~1 part of white pepper
Powder, 0.2~0.5 portion of maltodextrin, 0.02~0.05 part of I+G, 0.02~0.03 part of yeast extract and 300 parts of regulation liquid
Stir, produce and wrap up in slurry；
Step 4: prepared by dispensing：By French fries, chopped spring onion and ginger wrap slurry it is fried well, it is drained and standby；
Step 5: by the fish fried and the dispensing for preparing together Vacuum Package, sterilizing, thus obtaining the product frying canned fish.
Preferably, the dissolved oxygen amount in step 1 in nutritive water keeps 10~15mg/L.
Preferably, the caramel liquid in step 2 is specially：By 20 portions of sucrose, 1 part of glucose, 0.5 part of sodium citrate, with
And 50 parts of water, 5~6h of infusion under the conditions of 80~90 DEG C, add 80~90 DEG C of water and determine weight to 60 parts, produce caramel liquid.
Preferably, the weight of the filter residue wrapped up in each gauze of the b in step 1 is 10~20g.
Preferably, orange peel, mulberry leaf and lotus seeds are fresh feed.
Preferably, the temperature of papain enzymolysis is 40~60 DEG C in step 3, and in 300rpm magnetic agitation
Effect is lower to be digested.
Preferably, during encapsulation, the mass ratio of the French fries, chopped spring onion, ginger and the fish block that prepare is 1:0.5:0.5:
10。
Preferably, the oil of fish fry block is that palm oil, corn oil, peanut oil and rapeseed oil are 1 in mass ratio:1:
0.5:0.4 is mixed to get, and the oil of fries, chopped spring onion and ginger is pressed for palm oil, corn oil, peanut oil and rapeseed oil
Quality is 0.5:1:0.4:0.3 is mixed to get.
Preferably, the size of fried fish block is not 2cm × 1cm × 3cm, and the size of fried French fries is not 0.5cm
× 0.5cm × 4cm, the size of fried ginger is not 0.5cm × 0.5cm × 0.5cm.
The present invention comprises at least following beneficial effect：
Firstth, fish fry can block shape can be made complete, golden yellow color, flavour is full abundant, gives off a strong fragrance, no fishy smell,
It is tender in the outer shortcake of meat, while POV values and the content of nitrite can also be significantly reduced；
The secondth, 2~5 parts of Ilex Latifolia Thunbs are added to 500 parts 40~60 DEG C of water, soak 3~5h, keep anti-oxidant in Ilex Latifolia Thunb
The activity of material, filtering retain tea；By 2~3 portions of pseudo-ginseng, 1~2 portion of cervus elaphus linnaeus, 2~3 portions of roselles, 3~5 portions of matrimony vines, with
And water decocts 7~10h with slow fire, filtering retains filtrate and filter residue, concentrates the filtrate to thick paste, it is effective to be concentrated to give each composition
Essential ingredient, by filter residue gauze wrapped, it is standby to collect filter residue；Step a tea is added in step b thick paste, and added
Water makes weight determine to 2000 parts, obtains the nutritive water with certain drug concentration, and during raw material fish is stored up, raw material fish inhales
Take in into vivo, make to improve antibacterial ability in fish body in a short time, and also have bactericidal action to raw material fish body table and cheek；
3rd, 1~2 portion of pineapple meat, 2~3 portions of cucumber, 0.1 part of sodium chloride and 10 parts of water are squeezed the juice, is subsequently placed in 70
30min is stirred under DEG C water bath condition, accelerates the outflow of pineapple and cucumber cell liquid, and makes pineapple and cucumber itself enzyme-deactivating, mistake
Leaching juice, 0.5~1 part of dehydroactic acid sodium of addition, 2~3 parts of caramel liquids, 0.8~1 part of lemon vinegar and 100 parts into juice
Water is mixed evenly, then is placed under infrared ray and irradiates 15min, and the fish body surface that the protection liquid of formation can be after slaughtering is formed
Diaphragm, the invasion of extraneous bacterium is prevented, while fish body can also be protected, reduced oxidation and make fish body meat loose, color
The influence that pool is deteriorated；
4th, the fish block pre-processed is immersed in 20~30min in regulation liquid, fish-skin can be made to be compacted with the flesh of fish, in
2~3min of frying under 100~120 DEG C of oil temperature, low temperature prefrying make fish-skin flesh of fish top layer be denatured slightly, form dry, easily
It is tasty, pick up and wrap slurry, fish-skin flesh of fish top layer can be penetrated into by wrapping up in slurry, and 4~8min of frying, makes fish under 140~150 DEG C of oil temperature
Block surface wrap up in slurry it is crisp, fish block is fresh and tender, so as to which so as to significantly improve the taste and aroma of fish, delicate flavour is strong, and aftertaste is strong；
5th, 2.5 parts of malt, 7 parts of orange peels, 0.7 part of kelp, 2.5 parts of mulberry leaf and 8 parts of lotus seeds are crushed, mixing is equal
It is even, steam 18min, promote nutritional ingredient outflow, 0.2 part of papain enzymolysis 3.5h is added after cooling, obtain amino acid and
Peptide matters, more rich flavour can be presented, and the further dissolution of other materials composition can be promoted, then add 4 parts
Salt, 5 portions of light soy sauce, 2.5 parts of oyster sauce, 1.5 portions of white granulated sugars, 1.2 portions of rice wine and 1.8 portions of mature vinegar stir, and merge into other
Basic flavoring substance, makes taste have more aftertaste.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
It should be noted that experimental method described in following embodiments, is conventional method unless otherwise specified, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
<Embodiment 1>
A kind of preparation method of fried canned fish, comprises the following steps, following raw materials by weight portion meter：
Step 1: store up：Fresh raw material fish is stored up into 2h in nutritive water, pure oxygen is passed through during storing up, stores up density
For 100/m3, the dissolved oxygen amount in nutritive water keeps 10mg/L；
Wherein, nutritive water is specially：2 parts of Ilex Latifolia Thunbs are added to 500 parts 40 DEG C of water, soak 3h a, filtering retains tea；
B, 2 portions of pseudo-ginseng, 1 portion of cervus elaphus linnaeus, 2 portions of roselles, 3 portions of matrimony vines and water are decocted into 7h with slow fire, filtering retains filter
Liquid and filter residue, concentrate the filtrate to thick paste, and filter residue gauze wrapped is standby, and the weight of the filter residue wrapped up in each gauze is
10g；
C, step a tea is added in step b thick paste, and adds water weight is determined to 2000 parts, be well mixed i.e.
Obtain nutritive water；
Step 2: pretreatment：The raw material fish stored up is slaughtered under the conditions of 10 DEG C, scale, removes internal organ, cleans, is cut into
Fish block, it is immersed in protection liquid, is ultrasonically treated 10min under 20KHz frequency, drains, 10min is refrigerated under the conditions of 4 DEG C；
Wherein, protection liquid is specially：1 portion of pineapple meat, 2 portions of cucumber, 0.1 part of sodium chloride and 10 parts of water are squeezed the juice, then
Be placed under 70 DEG C of water bath conditions and stir 30min, filter taking juice, into juice add 0.5 part of dehydroactic acid sodium, 2 parts of caramel liquids,
0.8 part of lemon vinegar and 100 parts of water are mixed evenly, then are placed under infrared ray and irradiate 15min, are subsequently placed under the conditions of 4 DEG C
Refrigeration, produces protection liquid；
It is Step 3: fried：The fish block pre-processed is immersed in 20min in regulation liquid, it is fried under 100 DEG C of oil temperature
2min, pick up and wrap slurry, fried 4min, drained and standby under 140 DEG C of oil temperature；
Wherein, regulation liquid is specially：By 2 parts of malt, 5 parts of orange peels, 0.5 part of kelp, 2 parts of mulberry leaf and 5 parts of lotus nut starch
It is broken, it is well mixed, steams 15min, 0.2 part of papain enzymolysis 3h is added after cooling, adds water with slow fire infusion 6h, filtering
Retain liquid, and determine weight to 100 parts, then add 3 portions of salt, 2 portions of light soy sauce, 2 parts of oyster sauce, 1 portion of white granulated sugar, 0.5 portion of rice wine,
And 0.5 portion of mature vinegar stirs, and produces regulation liquid；
Wrapping up in slurry is specially：By 100 parts of flour, 0.5 portion of salt, 0.2 portion of white granulated sugar, 0.5 part of white pepper powder, 0.2 part of malt
Dextrin, 0.02 part of I+G, 0.02 part of yeast extract and 300 parts of regulation liquid stir, and produce and wrap up in slurry；
Step 4: prepared by dispensing：By French fries, chopped spring onion and ginger wrap slurry it is fried well, it is drained and standby；
Step 5: by the fish fried and the dispensing for preparing together Vacuum Package, sterilizing, thus obtaining the product frying canned fish；
Wherein, the caramel liquid in step 2 is specially：By 20 portions of sucrose, 1 part of glucose, 0.5 part of sodium citrate and 50
Part water, the infusion 5h under the conditions of 80 DEG C, add 80 DEG C of water and determine weight to 60 parts, produce caramel liquid；
Orange peel, mulberry leaf and lotus seeds are fresh feed；
The temperature of papain enzymolysis is 40 DEG C in step 3, and is digested under 300rpm magnetic agitation effect；
During encapsulation, the mass ratio of the French fries, chopped spring onion, ginger and the fish block that prepare is 1:0.5:0.5:10；
The oil of fish fry block is that palm oil, corn oil, peanut oil and rapeseed oil are 1 in mass ratio:1:0.5:0.4 is mixed
Conjunction obtains, and the oil of fries, chopped spring onion and ginger is that palm oil, corn oil, peanut oil and rapeseed oil are by quality
0.5:1:0.4:0.3 is mixed to get；
The size of not fried fish block be 2cm × 1cm × 3cm, not the size of fried French fries be 0.5cm × 0.5cm ×
4cm, the size of fried ginger is not 0.5cm × 0.5cm × 0.5cm.
<Embodiment 2>
A kind of preparation method of fried canned fish, comprises the following steps, following raw materials by weight portion meter：
Step 1: store up：Fresh raw material fish is stored up into 3h in nutritive water, pure oxygen is passed through during storing up, stores up density
For 200/m3, the dissolved oxygen amount in nutritive water keeps 15mg/L；
Wherein, nutritive water is specially：5 parts of Ilex Latifolia Thunbs are added to 500 parts 60 DEG C of water, soak 5h a, filtering retains tea；
B, 3 portions of pseudo-ginseng, 2 portions of cervus elaphus linnaeus, 3 portions of roselles, 5 portions of matrimony vines and water are decocted into 10h with slow fire, filtering retains
Filtrate and filter residue, concentrate the filtrate to thick paste, and filter residue gauze wrapped is standby, and the weight of the filter residue wrapped up in each gauze is
20g；
C, step a tea is added in step b thick paste, and adds water weight is determined to 2000 parts, be well mixed i.e.
Obtain nutritive water；
Step 2: pretreatment：The raw material fish stored up is slaughtered under the conditions of 15 DEG C, scale, removes internal organ, cleans, is cut into
Fish block, it is immersed in protection liquid, is ultrasonically treated 20min under 20KHz frequency, drains, 20min is refrigerated under the conditions of 4 DEG C；
Wherein, protection liquid is specially：2 portions of pineapple meat, 3 portions of cucumber, 0.1 part of sodium chloride and 10 parts of water are squeezed the juice, then
It is placed under 70 DEG C of water bath conditions and stirs 30min, filter taking juice, 1 part of dehydroactic acid sodium, 3 parts of caramel liquids, 1 is added into juice
Part lemon vinegar and 100 parts of water are mixed evenly, then are placed under infrared ray and irradiate 15min, cold under the conditions of being subsequently placed in 4 DEG C
Hide, produce protection liquid；
It is Step 3: fried：The fish block pre-processed is immersed in 30min in regulation liquid, it is fried under 120 DEG C of oil temperature
3min, pick up and wrap slurry, fried 8min, drained and standby under 150 DEG C of oil temperature；
Wherein, regulation liquid is specially：3 parts of malt, 8 parts of orange peels, 1 part of kelp, 3 parts of mulberry leaf and 10 parts of lotus seeds are crushed,
It is well mixed, 20min is steamed, 0.2 part of papain enzymolysis 4h is added after cooling, adds water and is protected with slow fire infusion 8h, filtering
Liquid stay, and determine weight to 100 parts, then add 5 portions of salt, 8 portions of light soy sauce, 3 parts of oyster sauce, 2 portions of white granulated sugars, 2 portions of rice wine and
2 portions of mature vinegar stir, and produce regulation liquid；
Wrapping up in slurry is specially：By 100 parts of flour, 1 portion of salt, 0.5 portion of white granulated sugar, 1 part of white pepper powder, 0.5 portion of maltodextrin,
0.05 part of I+G, 0.03 part of yeast extract and 300 parts of regulation liquid stir, and produce and wrap up in slurry；
Step 4: prepared by dispensing：By French fries, chopped spring onion and ginger wrap slurry it is fried well, it is drained and standby；
Step 5: by the fish fried and the dispensing for preparing together Vacuum Package, sterilizing, thus obtaining the product frying canned fish；
Wherein, the caramel liquid in step 2 is specially：By 20 portions of sucrose, 1 part of glucose, 0.5 part of sodium citrate and 50
Part water, the infusion 6h under the conditions of 90 DEG C, add 90 DEG C of water and determine weight to 60 parts, produce caramel liquid；
Orange peel, mulberry leaf and lotus seeds are fresh feed；
The temperature of papain enzymolysis is 60 DEG C in step 3, and is digested under 300rpm magnetic agitation effect；
During encapsulation, the mass ratio of the French fries, chopped spring onion, ginger and the fish block that prepare is 1:0.5:0.5:10；
The oil of fish fry block is that palm oil, corn oil, peanut oil and rapeseed oil are 1 in mass ratio:1:0.5:0.4 is mixed
Conjunction obtains, and the oil of fries, chopped spring onion and ginger is that palm oil, corn oil, peanut oil and rapeseed oil are by quality
0.5:1:0.4:0.3 is mixed to get；
The size of not fried fish block be 2cm × 1cm × 3cm, not the size of fried French fries be 0.5cm × 0.5cm ×
4cm, the size of fried ginger is not 0.5cm × 0.5cm × 0.5cm.
<Embodiment 3>
A kind of preparation method of fried canned fish, comprises the following steps, following raw materials by weight portion meter：
Step 1: store up：Fresh raw material fish is stored up into 2.5h in nutritive water, pure oxygen is passed through during storing up, stores up close
Spend for 150/m3, the dissolved oxygen amount in nutritive water keeps 12mg/L；
Wherein, nutritive water is specially：4 parts of Ilex Latifolia Thunbs are added to 500 parts 50 DEG C of water, soak 4h a, filtering retains tea；
B, 2.5 portions of pseudo-ginseng, 1.5 portions of cervus elaphus linnaeus, 2.5 portions of roselles, 4 portions of matrimony vines and water are decocted into 8.5h with slow fire, mistake
Filter retains filtrate and filter residue, concentrates the filtrate to thick paste, and filter residue gauze wrapped is standby, the filter residue wrapped up in each gauze
Weight is 15g；
C, step a tea is added in step b thick paste, and adds water weight is determined to 2000 parts, be well mixed i.e.
Obtain nutritive water；
Step 2: pretreatment：The raw material fish stored up is slaughtered under the conditions of 12 DEG C, scale, removes internal organ, cleans, is cut into
Fish block, it is immersed in protection liquid, is ultrasonically treated 15min under 20KHz frequency, drains, 15min is refrigerated under the conditions of 4 DEG C；
Wherein, protection liquid is specially：1.5 portions of pineapple meat, 2.5 portions of cucumber, 0.1 part of sodium chloride and 10 parts of water are squeezed the juice,
Be subsequently placed under 70 DEG C of water bath conditions and stir 30min, filter taking juice, into juice add 0.8 part of dehydroactic acid sodium, 2.5 parts
Caramel liquid, 0.9 part of lemon vinegar and 100 parts of water are mixed evenly, then are placed under infrared ray and irradiate 15min, are subsequently placed in 4
Refrigerated under the conditions of DEG C, produce protection liquid；
It is Step 3: fried：The fish block pre-processed is immersed in 25min in regulation liquid, it is fried under 110 DEG C of oil temperature
2.5min, pick up and wrap slurry, fried 6min, drained and standby under 145 DEG C of oil temperature；
Wherein, regulation liquid is specially：By 2.5 parts of malt, 7 parts of orange peels, 0.7 part of kelp, 2.5 parts of mulberry leaf and 8 parts of lotus seeds
Crush, be well mixed, steam 18min, 0.2 part of papain enzymolysis 3.5h is added after cooling, is added water with slow fire infusion
6.5h, filtering retains liquid, and determines weight to 100 parts, then adds 4 portions of salt, 5 portions of light soy sauce, 2.5 parts of oyster sauce, 1.5 parts of white sands
Sugar, 1.2 portions of rice wine and 1.8 portions of mature vinegar stir, and produce regulation liquid；
Wrapping up in slurry is specially：By 100 parts of flour, 0.7 portion of salt, 0.3 portion of white granulated sugar, 0.8 part of white pepper powder, 0.4 part of malt
Dextrin, 0.03 part of I+G, 0.025 part of yeast extract and 300 parts of regulation liquid stir, and produce and wrap up in slurry；
Step 4: prepared by dispensing：By French fries, chopped spring onion and ginger wrap slurry it is fried well, it is drained and standby；
Step 5: by the fish fried and the dispensing for preparing together Vacuum Package, sterilizing, thus obtaining the product frying canned fish；
Wherein, the caramel liquid in step 2 is specially：By 20 portions of sucrose, 1 part of glucose, 0.5 part of sodium citrate and 50
Part water, the infusion 5.5h under the conditions of 85 DEG C, add 85 DEG C of water and determine weight to 60 parts, produce caramel liquid；
Orange peel, mulberry leaf and lotus seeds are fresh feed；
The temperature of papain enzymolysis is 50 DEG C in step 3, and is digested under 300rpm magnetic agitation effect；
During encapsulation, the mass ratio of the French fries, chopped spring onion, ginger and the fish block that prepare is 1:0.5:0.5:10；
The oil of fish fry block is that palm oil, corn oil, peanut oil and rapeseed oil are 1 in mass ratio:1:0.5:0.4 is mixed
Conjunction obtains, and the oil of fries, chopped spring onion and ginger is that palm oil, corn oil, peanut oil and rapeseed oil are by quality
0.5:1:0.4:0.3 is mixed to get；
The size of not fried fish block be 2cm × 1cm × 3cm, not the size of fried French fries be 0.5cm × 0.5cm ×
4cm, the size of fried ginger is not 0.5cm × 0.5cm × 0.5cm.
<Comparative example 1>
The preparation method of fried canned fish with embodiment 3, wherein, step 1 is different, i.e., does not have before step 2 is carried out
Stored up, directly pre-processed.
<Comparative example 2>
The preparation method of fried canned fish with embodiment 3, wherein, step 2 is different, does not submerge fish body in step 2
Handled in liquid is protected, also do not carry out chilling treatment under the conditions of supersound process and 4 DEG C.
<Comparative example 3>
The preparation method of fried canned fish with embodiment 3, wherein, step 3 is different, and step 3 uses traditional preparation methods
Slurry and fried mode are wrapped up in, it is directly once fried ripe that the fish block starched will be wrapped up in.
<The evaluation test of fried canned fish>
1st, the frying for respectively preparing embodiment 1, embodiment 2, embodiment 3, comparative example 1, comparative example 2 and comparative example 3
Canned fish, after preserving 30d under the conditions of 37 DEG C, and common fish fry can, choose 50 people and evaluated, and with block shape,
5 color and luster, flavour, fragrance and meat indexs are scored, be satisfied in the main, be satisfied with, very it is satisfied respectively count 1 point, 2 points, 3
Point, it is unsatisfied with 0 point of meter, as a result as shown in table 1：
The fried canned fish sense organ evaluating meter of table 1
As shown in Table 1, the fried canned fish that prepared by embodiment 1~3 is compared with common fish fry can, fish shape, color and luster, taste
Taste, the score of 5 indexs of fragrance and meat have very strong advantage, and block shape is complete, golden yellow color, and flavour is full abundant, fragrance
Strong, no fishy smell, meat is tender in shortcake outside, and fish-skin is sustained, non-greasy；
From embodiment 3 and comparative example 1 relatively, 4 parts of Ilex Latifolia Thunbs are added to 500 parts 50 DEG C of water, soaks 4h, filtering is protected
Tea is stayed, 2.5 portions of pseudo-ginseng, 1.5 portions of cervus elaphus linnaeus, 2.5 portions of roselles, 4 portions of matrimony vines and water are decocted into 8.5h with slow fire, is filtered
Retain filtrate and filter residue, concentrate the filtrate to thick paste, filter residue gauze wrapped is standby, the weight of the filter residue wrapped up in each gauze
Measure as 15g；Step a tea is added in step b thick paste, and adds water weight is determined to 2000 parts, it is well mixed to produce
Nutritive water, fish shape can be significantly improved, having makes fish-skin be not easy to separate with the flesh of fish, the non-friable effect of the flesh of fish；
From embodiment 3 and comparative example 2 relatively, by 1.5 portions of pineapple meat, 2.5 portions of cucumber, 0.1 part of sodium chloride and 10
Part water is squeezed the juice, and is subsequently placed under 70 DEG C of water bath conditions and is stirred 30min, filters taking juice, and 0.8 part of dehydroactic acid is added into juice
Sodium, 2.5 parts of caramel liquids, 0.9 part of lemon vinegar and 100 parts of water are mixed evenly, then are placed under infrared ray and irradiate 15min, so
After be placed in 4 DEG C under the conditions of refrigerate, obtained protection liquid, the mouthfeel of the flesh of fish can be significantly improved, meat is fine and smooth, soft, color and luster gold
It is yellow；
From embodiment 3 and comparative example 3 relatively, the fish block pre-processed is immersed in 20~30min in regulation liquid, can
So that fish-skin compacts with the flesh of fish, 2~3min of frying under 100~120 DEG C of oil temperature, low temperature prefrying makes fish-skin flesh of fish top layer pico-
Denaturation, dry is formed, it is easily tasty, pick up and wrap slurry, fish-skin flesh of fish top layer can be penetrated into by wrapping up in slurry, in 140~150 DEG C of oil
Lower 4~the 8min of frying of temperature, wrapping up in for fish block surface is set to starch crisp, fish block is fresh and tender, so as to so as to significantly improve the flavour and perfume (or spice) of fish
Gas, delicate flavour is strong, and aftertaste is strong.
2nd, after preserving 30d under the conditions of 37 DEG C of the fried canned fish prepared, peroxide value and the Asia of fried canned fish are measured
Nitrate content, as a result as shown in table 2：
The fried canned fish testing result table of table 2
As shown in Table 2, the fried canned fish that prepared by embodiment 1~3 compares after storing 30d at 37 DEG C with common fish fry can
Compared with POV values and nitrite are relatively low；
From embodiment 3 and comparative example 2 relatively, by 1.5 portions of pineapple meat, 2.5 portions of cucumber, 0.1 part of sodium chloride and 10
Part water is squeezed the juice, and is subsequently placed under 70 DEG C of water bath conditions and is stirred 30min, filters taking juice, and 0.8 part of dehydroactic acid is added into juice
Sodium, 2.5 parts of caramel liquids, 0.9 part of lemon vinegar and 100 parts of water are mixed evenly, then are placed under infrared ray and irradiate 15min, so
After be placed in 4 DEG C under the conditions of refrigerate, obtained protection liquid, POV values and the content of nitrite can be significantly reduced；
From embodiment 3 and comparative example 3 relatively, by 2~3 parts of malt, 5~8 parts of orange peels, 0.5~1 part of kelp, 2~3
Part mulberry leaf and 5~10 parts of lotus seeds crush, and are well mixed, steam 15~20min, 0.2 part of papain enzyme is added after cooling
3~4h is solved, is added water with slow fire 6~8h of infusion, filtering retains liquid, and determines weight to 100 parts, then adds 3~5 portions of foods
Salt, 2~8 portions of light soy sauce, 2~3 parts of oyster sauce, 1~2 portion of white granulated sugar, 0.5~2 portion of rice wine and 0.5~2 portion of mature vinegar stir,
Obtained regulation liquid, can also significantly reduce POV values and the content of nitrite.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, it is of the invention and unlimited
In specific details and shown here as the embodiment with description.
Claims (9)
1. a kind of preparation method of fried canned fish, it is characterised in that comprise the following steps, following raw materials by weight portion meter：
Step 1: store up：Fresh raw material fish is stored up into 2~3h in nutritive water, is passed through pure oxygen during storing up, storing up density is
100~200/m3；
Wherein, nutritive water is specially：2~5 parts of Ilex Latifolia Thunbs are added to 500 parts 40~60 DEG C of water, soak 3~5h a, filtering is protected
Stay tea；
B, 2~3 portions of pseudo-ginseng, 1~2 portion of cervus elaphus linnaeus, 2~3 portions of roselles, 3~5 portions of matrimony vines and water are decocted 7 with slow fire~
10h, filtering retains filtrate and filter residue, concentrates the filtrate to thick paste, and filter residue gauze wrapped is standby；
C, step a tea is added in step b thick paste, and adds water weight is determined to 2000 parts, it is well mixed to produce battalion
Support water；
Step 2: pretreatment：The raw material fish stored up is slaughtered under the conditions of 10~15 DEG C, scale, removes internal organ, cleans, is cut into
Fish block, it is immersed in protection liquid, 10~20min is ultrasonically treated under 20KHz frequency, drains, 10 is refrigerated under the conditions of 4 DEG C
~20min；
Wherein, protection liquid is specially：1~2 portion of pineapple meat, 2~3 portions of cucumber, 0.1 part of sodium chloride and 10 parts of water are squeezed the juice, so
After be placed under 70 DEG C of water bath conditions and stir 30min, filter taking juice, 0.5~1 part of dehydroactic acid sodium, 2~3 added into juice
Part caramel liquid, 0.8~1 part of lemon vinegar and 100 parts of water are mixed evenly, then are placed under infrared ray and irradiate 15min, then
Refrigerated under the conditions of being placed in 4 DEG C, produce protection liquid；
It is Step 3: fried：The fish block pre-processed is immersed in 20~30min in regulation liquid, under 100~120 DEG C of oil temperature
2~3min of frying, picks up and wraps slurry, and 4~8min of frying, drained and standby under 140~150 DEG C of oil temperature；
Wherein, regulation liquid is specially：By 2~3 parts of malt, 5~8 parts of orange peels, 0.5~1 part of kelp, 2~3 parts of mulberry leaf and 5~
10 parts of lotus seeds are crushed, and are well mixed, steam 15~20min, and 0.2 part of 3~4h of papain enzymolysis is added after cooling, is added water
With slow fire 6~8h of infusion, filtering retains liquid, and determines weight to 100 parts, then adds 3~5 portions of salt, 2~8 parts of light soy sauce, 2
~3 parts of oyster sauce, 1~2 portion of white granulated sugar, 0.5~2 portion of rice wine and 0.5~2 portion of mature vinegar stir, and produce regulation liquid；
Wrapping up in slurry is specially：By 100 parts of flour, 0.5~1 portion of salt, 0.2~0.5 portion of white granulated sugar, 0.5~1 part of white pepper powder, 0.2
~0.5 portion of maltodextrin, 0.02~0.05 part of I+G, 0.02~0.03 part of yeast extract and 300 parts of regulation liquid stirrings are equal
It is even, produce and wrap up in slurry；
Step 4: prepared by dispensing：By French fries, chopped spring onion and ginger wrap slurry it is fried well, it is drained and standby；
Step 5: by the fish fried and the dispensing for preparing together Vacuum Package, sterilizing, thus obtaining the product frying canned fish.
2. the preparation method of fried canned fish as claimed in claim 1, it is characterised in that the dissolved oxygen in step 1 in nutritive water
Amount keeps 10~15mg/L.
3. the preparation method of fried canned fish as claimed in claim 1, it is characterised in that the caramel liquid in step 2 is specific
For：By 20 portions of sucrose, 1 part of glucose, 0.5 part of sodium citrate and 50 parts of water, 5~6h of infusion, adds under the conditions of 80~90 DEG C
Enter 80~90 DEG C of water and determine weight to 60 parts, produce caramel liquid.
4. the preparation method of fried canned fish as claimed in claim 1, it is characterised in that each gauze of the b in step 1
The weight of the filter residue of middle parcel is 10~20g.
5. the preparation method of fried canned fish as claimed in claim 1, it is characterised in that orange peel, mulberry leaf and lotus seeds are
Fresh feed.
6. the preparation method of fried canned fish as claimed in claim 1, it is characterised in that papain enzymolysis in step 3
Temperature be 40~60 DEG C, and 300rpm magnetic agitation effect under digest.
7. the preparation method of fried canned fish as claimed in claim 1, it is characterised in that during encapsulation, the French fries that prepare, green onion
The mass ratio of flower, ginger and fish block is 1:0.5:0.5:10.
8. the preparation method of fried canned fish as claimed in claim 1, it is characterised in that the oil of fish fry block be palm oil,
Corn oil, peanut oil and rapeseed oil are 1 in mass ratio:1:0.5:0.4 is mixed to get, fries, chopped spring onion and ginger
Oil be that palm oil, corn oil, peanut oil and rapeseed oil by quality are 0.5:1:0.4:0.3 is mixed to get.
9. the preparation method of fried canned fish as claimed in claim 1, it is characterised in that the size of fried fish block is not
2cm × 1cm × 3cm, the size of fried French fries is not 0.5cm × 0.5cm × 4cm, and the size of fried ginger is not 0.5cm
×0.5cm×0.5cm。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR3110050A1 (en) * | 2020-05-12 | 2021-11-19 | Bolton Food | A method of canning a crispy food product and a tin containing such a product. |
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| CN104705510A (en) * | 2013-12-14 | 2015-06-17 | 明光市永言水产食品有限公司 | A feed formulation of freshwater carps |
| CN105231255A (en) * | 2015-11-16 | 2016-01-13 | 广西立扬建筑装饰工程有限公司 | Making method of canned Chinese hooksnout carps |
| CN105725107A (en) * | 2016-02-29 | 2016-07-06 | 广西南岜仔科技有限公司 | Method for preparing scomberomorus sinensis cans |
| CN107006591A (en) * | 2017-05-17 | 2017-08-04 | 广西正五海洋产业股份有限公司 | Golden pomfret fresh-keeping process technique |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705510A (en) * | 2013-12-14 | 2015-06-17 | 明光市永言水产食品有限公司 | A feed formulation of freshwater carps |
| CN105231255A (en) * | 2015-11-16 | 2016-01-13 | 广西立扬建筑装饰工程有限公司 | Making method of canned Chinese hooksnout carps |
| CN105725107A (en) * | 2016-02-29 | 2016-07-06 | 广西南岜仔科技有限公司 | Method for preparing scomberomorus sinensis cans |
| CN107006591A (en) * | 2017-05-17 | 2017-08-04 | 广西正五海洋产业股份有限公司 | Golden pomfret fresh-keeping process technique |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| FR3110050A1 (en) * | 2020-05-12 | 2021-11-19 | Bolton Food | A method of canning a crispy food product and a tin containing such a product. |
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Application publication date: 20180109 |