CN107660723A - A kind of spicy instant dried fish and preparation method thereof - Google Patents
A kind of spicy instant dried fish and preparation method thereof Download PDFInfo
- Publication number
- CN107660723A CN107660723A CN201610608111.XA CN201610608111A CN107660723A CN 107660723 A CN107660723 A CN 107660723A CN 201610608111 A CN201610608111 A CN 201610608111A CN 107660723 A CN107660723 A CN 107660723A
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- China
- Prior art keywords
- parts
- anchovies
- dried fish
- fish
- spicy
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241001454694 Clupeiformes Species 0.000 claims abstract description 53
- 235000019513 anchovy Nutrition 0.000 claims abstract description 53
- 235000019688 fish Nutrition 0.000 claims abstract description 47
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 16
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 11
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 11
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 11
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 11
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 11
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000019991 rice wine Nutrition 0.000 claims abstract description 6
- 235000009508 confectionery Nutrition 0.000 claims abstract description 3
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 239000004615 ingredient Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 10
- 238000007605 air drying Methods 0.000 claims description 6
- 241000500086 Pseudorasbora parva Species 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000015193 tomato juice Nutrition 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 235000020097 white wine Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 241000256844 Apis mellifera Species 0.000 claims 1
- 238000010422 painting Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000004280 healthy diet Nutrition 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 238000010923 batch production Methods 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 12
- 241000208293 Capsicum Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 241000395565 Periophthalmus barbarus Species 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a kind of spicy instant dried fish and preparation method thereof, the spicy instant dried fish includes following raw material and parts by weight：12 parts of 80 parts of anchovies, 8 15 parts of tomato, 5 10 parts of capsicum, 35 parts of sesame, 8 13 parts of rice wine, 35 parts of garlic, 35 parts of ginger, 58 parts of salt, 35 parts of black vinegar, 35 parts of honey, 12 parts of tsaoko and peppermint.The spicy instant dried fish manufacture craft of the present invention is simple to operation, it is adapted to batch production, the spicy instant tender and crisp bone free of dried fish meat obtained, it is spicy agreeable to the taste, it is spicy but do not damage taste with sweet and sour flavor, increase the nutrition of dried fish by rationally adding various food materials, improve dried fish edibility, it is more met the demand of modern healthy diet.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of spicy instant dried fish and preparation method thereof.
Background technology
Ready-to-eat food is modern way of life product, refers to not need working process, opening packaging (or in bulk) can be direct
The edible based food of entrance.
Fish is pursued energetically as a kind of healthy food materials by people, is often dish delicious on dining table, also often by with
To be processed into dried fish, also there is substantial amounts of instant dried fish on existing market, it is more using pickling or frying technological process, pickle or fried fish
Class taste is single, and the nutritional ingredient of fish is destroyed seriously, can not meet the needs of modern people.
The content of the invention
Present invention aim to address above mentioned problem, there is provided a kind of spicy instant dried fish and preparation method thereof.
The purpose of the present invention is accomplished by the following way：
A kind of spicy instant dried fish, is made up of following raw material in parts by weight：80 parts of anchovies, tomato 8-15 parts, capsicum
5-10 parts, sesame 3-5 parts, rice wine 8-13 parts, garlic 3-5 parts, ginger 3-5 parts, salt 5-8 parts, black vinegar 3-5 parts, honey 3-5 parts,
Tsaoko 1-2 parts and peppermint 1-2 parts.
Preferably, described anchovies is one kind in tallegalane, pseudorasbora parva, mudskipper.
A kind of preparation method of spicy instant dried fish, comprises the following steps：
A, the anchovies fresh and alive, 3-5cm grows is chosen, anchovies is removed into fish head, internal organ, cleaned up；
B, step a anchovies is put into watt cylinder, adds salt, white wine, 5-8 hours are pickled by watt cylinder；
C, the anchovies pickled is taken out, individual layer is placed, the natural air drying under the sun；
D, tomato is squeezed the juice, sesame fries, and capsicum, garlic, ginger, tsaoko and peppermint crush
Mix, powder ingredients are made, it is standby；
E, the anchovies that step c is air-dried is fried into 4-7min with pot naked light is dry, adds black vinegar, then fry
2min, order add tomato juice, sesame, powder ingredients, fry to dry pot and stop working, and add
Honey, stir；
F, in 60-70 DEG C of temperature, be dried to water content in the flesh of fish is the anchovies after gained frying
20%-25%
Preferably, it is 30%-35% through air-dried anchovies water content in the step c.By air-dried anchovies flesh of fish group
Deflation is knitted, is not easy to fry in the frying of next step rotten, and the anchovies body for air-drying this water content has pliability, not easy to break
It is disconnected.
Preferably, the anchovies of the step e also added black vinegar during dry fry.Black vinegar is added in dry stir-fry anchovies,
Fish-bone can be made to become crisp, protect the nutrient of each food materials, while dissolve calcareous in fish-bone, make human body be more easy to absorb；
Preferably, the preparation method of described spicy instant dried fish also includes step g：Anchovies after gained frying is being dried
Afterwards, ultraviolet disinfection is also carried out；Vacuum bagging after the completion of sterilizing, is produced.
Beneficial effects of the present invention are：The spicy instant dried fish manufacture craft of the present invention is simple to operation, is adapted to batch raw
Production, the fish material of selection is whole piece fish, and nutrition is more comprehensive, the spicy instant tender and crisp bone free of dried fish meat of acquisition, spicy agreeable to the taste, spicy
But taste with sweet and sour flavor is not damaged, increases the nutrition of dried fish by rationally adding various food materials, improves dried fish edibility, it is more met
The demand of modern healthy diet.
Embodiment
The present invention is further explained with reference to specific embodiment, but is not limited to these embodiments.
Embodiment 1
A kind of spicy instant dried fish, is made up of following raw material in parts by weight：80 parts of anchovies, 8 parts of tomato, 5 parts of capsicum,
1 part of 3 parts of sesame, 8 parts of rice wine, 3 parts of garlic, 3 parts of ginger, 5 parts of salt, 3 parts of black vinegar, 3 parts of honey, 1 part of tsaoko and peppermint.
Described anchovies is one kind in tallegalane, pseudorasbora parva, mudskipper.
A kind of preparation method of spicy instant dried fish, comprises the following steps：
A, the anchovies fresh and alive, 3cm grows is chosen, anchovies is removed into fish head, internal organ, cleaned up；
B, step a anchovies is put into watt cylinder, adds salt, white wine, pickled 5 hours by watt cylinder；
C, the anchovies pickled is taken out, individual layer is placed, and natural air drying to water content is 30% under the sun；
D, tomato is squeezed the juice, sesame fries, and capsicum, garlic, ginger, tsaoko and peppermint crush
Mix, powder ingredients are made, it is standby；
E, the anchovies that step c is air-dried is fried into 4min with pot naked light is dry, and adds black vinegar, order
Tomato juice, sesame, powder ingredients are added, fries to dry pot and stops working, add honey, stirring
Uniformly；
F, for the anchovies after gained frying in temperature 60 C, it is 20% to be dried to water content in the flesh of fish；
G, the anchovies after gained frying after the drying, also carries out ultraviolet disinfection；Vacuum bagging after the completion of sterilizing, is produced.
Embodiment 2
A kind of spicy instant dried fish, is made up of following raw material in parts by weight：80 parts of anchovies, 10 parts of tomato, capsicum 8
2 parts of part, 4 parts of sesame, 10 parts of rice wine, 4 parts of garlic, 4 parts of ginger, 6 parts of salt, 4 parts of black vinegar, 4 parts of honey, 1 part of tsaoko and peppermint.
Described anchovies is one kind in tallegalane, pseudorasbora parva, mudskipper.
A kind of preparation method of spicy instant dried fish, comprises the following steps：
A, the anchovies fresh and alive, 4cm grows is chosen, anchovies is removed into fish head, internal organ, cleaned up；
B, step a anchovies is put into watt cylinder, adds salt, white wine, pickled 6 hours by watt cylinder；
C, the anchovies pickled is taken out, individual layer is placed, and natural air drying to water content is 33% under the sun；
D, tomato is squeezed the juice, sesame fries, and capsicum, garlic, ginger, tsaoko and peppermint crush
Mix, powder ingredients are made, it is standby；
E, the anchovies that step c is air-dried is fried into 5min with pot naked light is dry, and adds black vinegar, order
Tomato juice, sesame, powder ingredients are added, fries to dry pot and stops working, add honey, stirring
Uniformly；
F, for the anchovies after gained frying in 65 DEG C of temperature, it is 22% to be dried to water content in the flesh of fish；
G, the anchovies after gained frying after the drying, also carries out ultraviolet disinfection；Vacuum bagging after the completion of sterilizing, is produced.
Embodiment 3
A kind of spicy instant dried fish, is made up of following raw material in parts by weight：80 parts of anchovies, 15 parts of tomato, capsicum 10
2 parts of part, 5 parts of sesame, 13 parts of rice wine, 5 parts of garlic, 5 parts of ginger, 8 parts of salt, 5 parts of black vinegar, 5 parts of honey, 2 parts of tsaoko and peppermint.
Described anchovies is one kind in tallegalane, pseudorasbora parva, mudskipper.
A kind of preparation method of spicy instant dried fish, comprises the following steps：
A, the anchovies fresh and alive, 5cm grows is chosen, anchovies is removed into fish head, internal organ, cleaned up；
B, step a anchovies is put into watt cylinder, adds salt, white wine, pickled 8 hours by watt cylinder；
C, the anchovies pickled is taken out, individual layer is placed, and natural air drying to water content is 30%-35% under the sun；
D, tomato is squeezed the juice, sesame fries, and capsicum, garlic, ginger, tsaoko and peppermint crush
Mix, powder ingredients are made, it is standby；
E, the anchovies that step c is air-dried is fried into 7min with pot naked light is dry, and adds black vinegar, order
Tomato juice, sesame, powder ingredients are added, fries to dry pot and stops working, add honey, stirring
Uniformly；
F, for the anchovies after gained frying in temperature 70 C, it is 25% to be dried to water content in the flesh of fish；
G, the anchovies after gained frying after the drying, also carries out ultraviolet disinfection；Vacuum bagging after the completion of sterilizing, is produced.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, without departing from the technical principles of the invention, some improvement and modification can also be made, these improvement and modification
Also it should be regarded as protection scope of the present invention.
Claims (6)
1. a kind of spicy instant dried fish, it is characterised in that be made up of following raw material in parts by weight：80 parts of anchovies, tomato 8-
15 parts, capsicum 5-10 parts, sesame 3-5 parts, rice wine 8-13 parts, garlic 3-5 parts, ginger 3-5 parts, salt 5-8 parts, black vinegar 3-5 parts, honeybee
Sweet 3-5 parts, tsaoko 1-2 parts and peppermint 1-2 parts.
2. spicy instant dried fish as claimed in claim 1, it is characterised in that described anchovies is tallegalane, pseudorasbora parva, bullet painting
One kind in fish.
3. a kind of preparation method of spicy instant dried fish as claimed in claim 1, it is characterised in that comprise the following steps：
A, the anchovies fresh and alive, 3-5cm grows is chosen, anchovies is removed into fish head, internal organ, cleaned up；
B, step a anchovies is put into watt cylinder, adds salt, white wine, 5-8 hours are pickled by watt cylinder；
C, the anchovies pickled is taken out, individual layer is placed, the natural air drying under the sun；
D, tomato is squeezed the juice, sesame is fried, and capsicum, garlic, ginger, tsaoko and peppermint, which crush, to be mixed, and powder ingredients are made, standby；
E, the anchovies that step c is air-dried is fried into 4-7min with pot naked light is dry, order adds tomato juice, sesame, powder ingredients, fries to dry
Pot is flame-out, adds honey, stirs；
F, for the anchovies after gained frying in 60-70 DEG C of temperature, it is 20%-25% to be dried to water content in the flesh of fish.
4. the preparation method of spicy instant dried fish as claimed in claim 3, it is characterised in that pass through what is air-dried in the step c
Anchovies water content is 30%-35%.
5. the preparation method of spicy instant dried fish as claimed in claim 3, it is characterised in that the anchovies of the step e is dry
Black vinegar is also added during stir-fry.
6. the preparation method of the spicy instant dried fish according to any one of claim 1 to 5, it is characterised in that also include step
Rapid g：Anchovies after gained frying after the drying, also carries out ultraviolet disinfection；Vacuum bagging after the completion of sterilizing, is produced.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610608111.XA CN107660723A (en) | 2016-07-28 | 2016-07-28 | A kind of spicy instant dried fish and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610608111.XA CN107660723A (en) | 2016-07-28 | 2016-07-28 | A kind of spicy instant dried fish and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107660723A true CN107660723A (en) | 2018-02-06 |
Family
ID=61115355
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610608111.XA Withdrawn CN107660723A (en) | 2016-07-28 | 2016-07-28 | A kind of spicy instant dried fish and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107660723A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771820A (en) * | 2019-10-28 | 2020-02-11 | 湖南洞庭明珠食品有限公司 | Nutritional fish larva and preparation method thereof |
| CN114027469A (en) * | 2021-11-12 | 2022-02-11 | 李伍彦 | Preparation method of giant salamander dried fish food |
| NL2030617B1 (en) * | 2022-01-19 | 2023-08-01 | Guangzhou City Polytechnic | High quality ready-to-eat dried skipjack tuna fish and its manufacturing method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006238784A (en) * | 2005-03-03 | 2006-09-14 | Maruhachi Muramatsu:Kk | Method for producing fried shaving of dried fish |
| CN101658307A (en) * | 2009-09-21 | 2010-03-03 | 李长智 | Method for producing air-dried fish with crisp bones |
| CN104172292A (en) * | 2014-08-11 | 2014-12-03 | 贵阳新民食品有限公司 | Processing method of instant smoked fish |
| CN104544290A (en) * | 2014-06-24 | 2015-04-29 | 安徽绍峰实业集团股份有限公司 | Spicy-flavored small dried fish |
| CN105685668A (en) * | 2014-11-26 | 2016-06-22 | 青岛首冠企业管理咨询有限公司 | Making process for dried fish flesh foodstuff |
-
2016
- 2016-07-28 CN CN201610608111.XA patent/CN107660723A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006238784A (en) * | 2005-03-03 | 2006-09-14 | Maruhachi Muramatsu:Kk | Method for producing fried shaving of dried fish |
| CN101658307A (en) * | 2009-09-21 | 2010-03-03 | 李长智 | Method for producing air-dried fish with crisp bones |
| CN104544290A (en) * | 2014-06-24 | 2015-04-29 | 安徽绍峰实业集团股份有限公司 | Spicy-flavored small dried fish |
| CN104172292A (en) * | 2014-08-11 | 2014-12-03 | 贵阳新民食品有限公司 | Processing method of instant smoked fish |
| CN105685668A (en) * | 2014-11-26 | 2016-06-22 | 青岛首冠企业管理咨询有限公司 | Making process for dried fish flesh foodstuff |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771820A (en) * | 2019-10-28 | 2020-02-11 | 湖南洞庭明珠食品有限公司 | Nutritional fish larva and preparation method thereof |
| CN114027469A (en) * | 2021-11-12 | 2022-02-11 | 李伍彦 | Preparation method of giant salamander dried fish food |
| NL2030617B1 (en) * | 2022-01-19 | 2023-08-01 | Guangzhou City Polytechnic | High quality ready-to-eat dried skipjack tuna fish and its manufacturing method |
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Application publication date: 20180206 |
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