CN107751848A - A kind of dry processing method of crisp sweetfish - Google Patents

A kind of dry processing method of crisp sweetfish Download PDF

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Publication number
CN107751848A
CN107751848A CN201711150840.6A CN201711150840A CN107751848A CN 107751848 A CN107751848 A CN 107751848A CN 201711150840 A CN201711150840 A CN 201711150840A CN 107751848 A CN107751848 A CN 107751848A
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China
Prior art keywords
parts
boiling
trash fish
fish
frying
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Chinese (zh)
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苏文骏
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Bengbu Hui Jetion Agricultural Science And Technology Farmers' Cooperative
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Bengbu Hui Jetion Agricultural Science And Technology Farmers' Cooperative
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Priority to CN201711150840.6A priority Critical patent/CN107751848A/en
Publication of CN107751848A publication Critical patent/CN107751848A/en
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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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
    • A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
    • 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 discloses the processing method that a kind of crisp sweetfish does, it is characterised in that including following aspect：（1）Cleaning, is first classified trash fish, is put into clear water addition treatment fluid leaching and is crossed, removes the internal organs cleaning；（2）Pickle, preserved materials are puddled to be homogeneously disposed in closed container with trash fish meat and pickled；（3）Stew in soy sauce, it will pickle in trash fish immersion thick gravy and carry out stew in soy sauce, and use supersonic oscillations；（4）Boiling, first stew in soy sauce trash fish is toasted, be subsequently placed in steamer distillation layer and carry out boiling；（5）Frying, camellia seed oil first is brushed to boiling trash fish surface, and brushed using seasoning slurry is inside and outside to the progress of boiling trash fish pulp, be then first baked in baking oven, immerse frying in oil cauldron；（6）Pack, by frying trash fish under uviol lamp irradiation-sterilize, be filled with it is nitrogen packed, be made crisp sweetfish do.

Description

A kind of dry processing method of crisp sweetfish
Technical field
The invention belongs to the processing technique field of dried fish, and in particular to a kind of dry processing method of crisp sweetfish.
Background technology
Dried fish be by ungrease treatment, thermophilic digestion, pickle, the technique processing such as dry after fish product is made, it is led If being processed using freshwater fishes such as green grass or young crops, grass, silver carp, mandarin fish, carp, crucian carps as raw material, the shelf lives of the flesh of fish can be extended, reduce the flesh of fish Preservation storage cost, increase the rich in taste of the flesh of fish.But traditional dried fish uses outdoor drying mode, caused a disease in drying Bacterium can be attached in fish body, and the flesh of fish through containing more saturated fatty acid in the air oxidation flesh of fish, is eaten after drying Phenomena such as triggering blood fat high afterwards；And dried fish dries for a long time after pickling, more nitrite is produced in the flesh of fish, it has There is stronger carcinogenesis, larger risk is caused to health after edible；In terms of the taste flavor of dried fish, after processing Dried fish finished product gives out thin stink and heavier fishlike smell during frying, majority of populations have it is stronger not Suitable sense.
The content of the invention
The present invention is directed to the problem of existing：Traditional dried fish uses outdoor drying mode, and pathogenic bacteria can be attached to fish in drying On body, and the flesh of fish through containing more saturated fatty acid in the air oxidation flesh of fish, triggers blood fat high after eating after drying Phenomena such as；More nitrite is produced in the flesh of fish, it has stronger carcinogenesis；And process after dried fish finished product or Thin stink and heavier fishlike smell are given out during frying, majority of populations has stronger sense of discomfort.For in solution Problem is stated, the invention provides the processing method that a kind of crisp sweetfish does.
The present invention is achieved by the following technical solutions：
A kind of dry processing method of crisp sweetfish, comprises the following steps：
（1）Cleaning：First trash fish is classified according to size and type, clear water addition treatment fluid leaching is put into and crosses 8-10h, it is contained Plant extract component, which can play, removes impurity, bactericidal action in fish body, and can reduce the fishy smell of the flesh of fish, removes the internal organs cleaning, Trash fish meat is made；
（2）Pickle：Preserved materials are puddled to be homogeneously disposed in closed container with trash fish meat and pickled, the close of trash fish meat meat can be improved Degree and antioxidant content content, are first warming up to 43-46 DEG C and pickle 5-6h, then pickled 3-4 days in 14-17 DEG C of temperature, and cool place is logical It is made after being dried at wind and pickles trash fish；
（3）Stew in soy sauce：It will pickle in trash fish immersion thick gravy and carry out stew in soy sauce, and improve nutritional ingredient and antioxidant content in trash fish meat and contain Amount, and increases the taste flavor of the flesh of fish, first using supersonic oscillations 24-28min, the then stew in soy sauce 30- at a temperature of 20-24 DEG C 34h, drained away the water after taking-up under cold wind, stew in soy sauce trash fish is made；
（4）Boiling：Stew in soy sauce trash fish is first toasted into 12-14min at 50-55 DEG C, the tight ness rating of flesh of fish meat is improved, is subsequently placed in steaming Pot distillation layer carries out boiling, improves flesh of fish amount of cure, shortens the frying technological process time, is first warming up to 95-100 DEG C of processing 16- 20min, then 70-75 DEG C of processing 35-40min is cooled to, boiling trash fish is made after being drained away the water after taking-up at shady and cool ventilation；
（5）Frying：Camellia seed oil first is brushed to boiling trash fish surface, and boiling trash fish pulp is carried out using seasoning slurry Inside and outside brushing, flavor layer is formed on trash fish surface, improves the flavor taste of dried fish, is then first placed in 70-74 DEG C of baking oven and is baked 8-10min, flesh of fish meat tight ness rating is improved, it is frying 3-4min in 110-120 DEG C of oil cauldron to immerse oil temperature, reduces in the flesh of fish and is harmful to Component content, assign dried fish fried special taste flavor, frying trash fish is made；
（6）Pack：Frying trash fish is irradiated into 17-20min under uviol lamp, be filled with it is nitrogen packed, be made crisp sweetfish do.
Step（1）Described treatment fluid, it is respectively configured to sub-prime gauge part and is：It is water 200-240 parts, lotus leaf 15-18 parts, green Tealeaves 13-16 parts, peppermint 7-10 parts, camellia 5-8 parts, through crushing, treatment fluid being made after boiling, its addition is clear water quality 20%-30%.
Step（2）Described preserved materials, it is respectively configured to sub-prime gauge part and is：Lemonlike citrus leaf 21-24 parts, lemon peel 16-19 Part, anistree 14-17 parts, fennel 11-13 parts, spiceleaf 7-10 parts, nutmeg 5-8 parts, edible refined salt 5-7 parts, vanilla fruit 4-8 parts, Alecrim 3-6 parts, sweet osmanthus 3-5 parts, Jasmine 2-4 parts, preparation raw material is mixed to prepare preserved materials through crushing, after boiling.
Step（3）Described thick gravy, it is that the water of 2-4 times of its quality, first boiling water boiling 50- are added into preserved materials 60min, 2-3h processed then is boiled in a covered pot over a slow fire at 65-70 DEG C, the 1/3 of original volume is concentrated into after filtering, thick gravy is made.
Step（5）Described seasoning slurry, its compound method are：Oatmeal 13-16 parts, orange juice are weighed according to quality meter part 7-10 parts, cassia bark 6-8 parts, little Hua jasmine 3-5 parts, peanut 3-6 parts, sesame 2-4 parts, by peanut and sesame frying, with cassia bark, small Flower jasmine is beaten mixing after crushing, and slurry must be seasoned after boiling.
The present invention has advantages below compared with prior art：Cleaning, trash fish is carried out into classification processing can improve made trash fish The quality of product, and treatment fluid is added into clear water leaching is carried out to trash fish and cross processing, contained plant extract component in treatment fluid It can play and remove impurity, bactericidal action in fish body, and the fishy smell of the flesh of fish can be reduced.Method for salting, pass through preserved materials and trash fish Mixing is pickled, and can be improved the tight ness rating of trash fish meat meat, be increased the taste flavor and fresh keeping time of the flesh of fish, and preserved materials In containing antioxidant contents such as abundant vitamins, the flesh of fish can be reduced and pickling the generation of nitrite, improve the strong of the flesh of fish Health security.Marinating method, stew in soy sauce is carried out to pickling trash fish by thick gravy, nutritional ingredient and antioxygen chemical conversion in trash fish meat can be improved Divide content, and increase the taste flavor of the flesh of fish.Boiling method, low temperature baking is carried out to stew in soy sauce trash fish before boiling, meat can be improved The taste flavor of matter, and increase meat tight ness rating, avoid trash fish meat from occurring loose phenomenon after cooking, and boiling method can Flesh of fish amount of cure is improved, shortens the frying time so as to reduce the generation of the harmful components such as BaP in frying.Frying method, first Flesh of fish meat tight ness rating after boiling can be improved by being processed using method for baking, can be avoided by low-temperature frying in frying The generation of harmful substance, the flesh of fish, fish-bone and fishbone shortcakeization can be made again, form the crisp sweetfish dryed product with unique oral sensations flavor, And use seasoning slurry to form flavor layer on trash fish surface, improve the dry flavor taste of crisp sweetfish.
Embodiment
Embodiment 1：
A kind of dry processing method of crisp sweetfish, comprises the following steps：
（1）Cleaning：First trash fish is classified according to size and type, clear water addition treatment fluid leaching is put into and crosses 8.5h, it is contained Plant extract component, which can play, removes impurity, bactericidal action in fish body, and can reduce the fishy smell of the flesh of fish, removes the internal organs cleaning, Trash fish meat is made；
（2）Pickle：Preserved materials are puddled to be homogeneously disposed in closed container with trash fish meat and pickled, the close of trash fish meat meat can be improved Degree and antioxidant content content, 5.5h first is pickled being warming up to 44 DEG C, then pickles 3 days in 15 DEG C of temperature, is dried in the air at shady and cool ventilation It is made after solarization and pickles trash fish；
（3）Stew in soy sauce：It will pickle in trash fish immersion thick gravy and carry out stew in soy sauce, and improve nutritional ingredient and antioxidant content in trash fish meat and contain Amount, and increase the taste flavor of the flesh of fish, first using supersonic oscillations 25min, then the stew in soy sauce 31h at a temperature of 21 DEG C, takes out Drained away the water afterwards under cold wind, stew in soy sauce trash fish is made；
（4）Boiling：Stew in soy sauce trash fish is first toasted into 13min at 52 DEG C, improves the tight ness rating of flesh of fish meat, is subsequently placed in steamer distillation Layer carries out boiling, improves flesh of fish amount of cure, shortens the frying technological process time, is first warming up to 96 DEG C of processing 17min, then be cooled to 72 DEG C processing 36min, is made boiling trash fish after being drained away the water after taking-up at shady and cool ventilation；
（5）Frying：Camellia seed oil first is brushed to boiling trash fish surface, and boiling trash fish pulp is carried out using seasoning slurry Inside and outside brushing, flavor layer is formed on trash fish surface, improves the flavor taste of dried fish, is then first placed in 71 DEG C of baking ovens and is baked 9min, flesh of fish meat tight ness rating is improved, it is frying 3min in 113 DEG C of oil cauldrons to immerse oil temperature, reduces Harmful ingredient content in the flesh of fish, Assign dried fish fried special taste flavor, frying trash fish is made；
（6）Pack：Frying trash fish is irradiated into 18min under uviol lamp, be filled with it is nitrogen packed, be made crisp sweetfish do.
Step（1）Described treatment fluid, it is respectively configured to sub-prime gauge part and is：210 parts of water, 16 parts of lotus leaf, green tea 14 Part, 8 parts of peppermint, 6 parts of camellia, through crushing, being made after boiling treatment fluid, its addition is the 23% of clear water quality.
Step（2）Described preserved materials, it is respectively configured to sub-prime gauge part and is：22 parts of lemonlike citrus leaf, 17 parts of lemon peel, anise 15 parts, 11.2 parts of fennel, 8 parts of spiceleaf, 6 parts of nutmeg, 5.4 parts of edible refined salt, 5 parts of vanilla fruit, 4 parts of Alecrim, sweet osmanthus 3.2 Part, 2.7 parts of Jasmine, preparation raw material is mixed to prepare preserved materials through crushing, after boiling.
Step（3）Described thick gravy, it is that the water of 2.5 times of its quality is added into preserved materials, first boiling water boiling 53min, Then 2.5h processed is boiled in a covered pot over a slow fire at 66 DEG C, the 1/3 of original volume is concentrated into after filtering, thick gravy is made.
Step（5）Described seasoning slurry, its compound method are：14 parts of oatmeal, orange juice 8 are weighed according to quality meter part Part, 6.2 parts of cassia bark, 3.4 parts of little Hua jasmines, 4 parts of peanut, 2.6 parts of sesame, by peanut and sesame frying, with cassia bark, little Hua jasmines Mixing is beaten after crushing, slurry must be seasoned after boiling.
Embodiment 2：
（1）Cleaning：First trash fish is classified according to size and type, clear water addition treatment fluid leaching is put into and crosses 9.5h, it is contained Plant extract component, which can play, removes impurity, bactericidal action in fish body, and can reduce the fishy smell of the flesh of fish, removes the internal organs cleaning, Trash fish meat is made；
（2）Pickle：Preserved materials are puddled to be homogeneously disposed in closed container with trash fish meat and pickled, the close of trash fish meat meat can be improved Degree and antioxidant content content, 6h first is pickled being warming up to 45 DEG C, is then pickled 4 days in 16 DEG C of temperature, dried at shady and cool ventilation It is made afterwards and pickles trash fish；
（3）Stew in soy sauce：It will pickle in trash fish immersion thick gravy and carry out stew in soy sauce, and improve nutritional ingredient and antioxidant content in trash fish meat and contain Amount, and increase the taste flavor of the flesh of fish, first using supersonic oscillations 27min, then the stew in soy sauce 33h at a temperature of 23 DEG C, takes out Drained away the water afterwards under cold wind, stew in soy sauce trash fish is made；
（4）Boiling：Stew in soy sauce trash fish is first toasted into 14min at 54 DEG C, improves the tight ness rating of flesh of fish meat, is subsequently placed in steamer distillation Layer carries out boiling, improves flesh of fish amount of cure, shortens the frying technological process time, is first warming up to 98 DEG C of processing 18min, then be cooled to 74 DEG C processing 38min, is made boiling trash fish after being drained away the water after taking-up at shady and cool ventilation；
（5）Frying：Camellia seed oil first is brushed to boiling trash fish surface, and boiling trash fish pulp is carried out using seasoning slurry Inside and outside brushing, flavor layer is formed on trash fish surface, improves the flavor taste of dried fish, is then first placed in 73 DEG C of baking ovens and is baked 10min, flesh of fish meat tight ness rating is improved, it is frying 4min in 118 DEG C of oil cauldrons to immerse oil temperature, reduces harmful components in the flesh of fish and contains Amount, assign dried fish fried special taste flavor, frying trash fish is made；
（6）Pack：Frying trash fish is irradiated into 19min under uviol lamp, be filled with it is nitrogen packed, be made crisp sweetfish do.
Step（1）Described treatment fluid, it is respectively configured to sub-prime gauge part and is：230 parts of water, 17 parts of lotus leaf, green tea 15 Part, 9 parts of peppermint, 7 parts of camellia, through crushing, being made after boiling treatment fluid, its addition is the 27% of clear water quality.
Step（2）Described preserved materials, it is respectively configured to sub-prime gauge part and is：23 parts of lemonlike citrus leaf, 18 parts of lemon peel, anise 16 parts, 12.8 parts of fennel, 9 parts of spiceleaf, 7 parts of nutmeg, 6.8 parts of edible refined salt, 6 parts of vanilla fruit, 5 parts of Alecrim, sweet osmanthus 4.2 Part, 3.8 parts of Jasmine, preparation raw material is mixed to prepare preserved materials through crushing, after boiling.
Step（3）Described thick gravy, it is that the water of 3.5 times of its quality is added into preserved materials, first boiling water boiling 57min, Then 3h processed is boiled in a covered pot over a slow fire at 68 DEG C, the 1/3 of original volume is concentrated into after filtering, thick gravy is made.
Step（5）Described seasoning slurry, its compound method are：15 parts of oatmeal, orange juice 9 are weighed according to quality meter part Part, 7.2 parts of cassia bark, 4.8 parts of little Hua jasmines, 5 parts of peanut, 3.7 parts of sesame, by peanut and sesame frying, with cassia bark, little Hua jasmines Mixing is beaten after crushing, slurry must be seasoned after boiling.
Contrast 1：
This contrast 1 does not carry out step compared with embodiment 1（1）Middle treatment fluid uses, and other steps are same as Example 1.
Contrast 2：
This contrast 2 does not carry out step compared with embodiment 1（2）In pickle, other steps are same as Example 1.
Contrast 3：
This contrast 3 does not carry out step compared with embodiment 1（3）Middle stew in soy sauce, other steps are same as Example 1.
Contrast 4：
This contrast 4 does not carry out step compared with embodiment 2（4）Middle boiling, other steps are same as Example 2.
Contrast 5：
This contrast 5 does not carry out step compared with embodiment 2（5）Middle frying, other steps are same as Example 2.
Control group：
Control group, which cleans trash fish, directly carries out impurity, unused treatment fluid, pickle, stew in soy sauce, boiling and frying method.
To embodiment 1, embodiment 2, contrast 1, contrast 2, contrast 3, contrast 4, contrast 5 and control group experimental program, statistics The dry nitrite of crisp sweetfish, saturated fatty acid content, taste flavor evaluation.
Taste flavor is evaluated：Wherein ﹢ ﹢ ﹢ ﹢ ﹢ are dense, and ﹢ ﹢ ﹢ ﹢ are denseer, and ﹢ ﹢ ﹢ are general, and ﹢ ﹢ are light, and ﹢ is very light；Respectively comment Valency sample size is 110, is defined by the super evaluation result of sample 2/3.
Experimental data：
Project Content of nitrite ug/100g Saturated fatty acid content % Taste flavor is evaluated
Embodiment 1 5.7 0.75 ﹢ ﹢ ﹢ ﹢
Embodiment 2 5.4 0.71 ﹢ ﹢ ﹢ ﹢
Contrast 1 5.2 0.78 ﹢ ﹢
Contrast 2 3.4 0.71 ﹢ ﹢ ﹢
Contrast 3 4.3 1.06 ﹢ ﹢ ﹢
Contrast 4 5.0 0.96 ﹢ ﹢ ﹢
Contrast 5 3.6 1.10 ﹢ ﹢
Control group 11.3 1.67 ﹢
Synthesis result：Crisp sweetfish does obtained by the present invention, and compared with control group, dried fish nitrite reduces 5.6ug/ 100g, saturated fatty acid content reduce by 0.96%, and crispy in taste, unique flavor.Using pickle, stew in soy sauce and frying method, can It is 2.3ug/100g, 1.4ug/100g, 1.8ug/100g to reduce flesh of fish nitrite, and uses stew in soy sauce, boiling and fry Method processed, saturated fatty acid content can be reduced as 0.31%, 0.25%, 0.39%.

Claims (5)

1. the dry processing method of a kind of crisp sweetfish, it is characterised in that comprise the following steps：
（1）Cleaning：First trash fish is classified according to size and type, clear water is put into and adds treatment fluid leaching and cross 8-10h, in removal Dirty cleaning, trash fish meat is made；
（2）Pickle：Preserved materials are puddled to be homogeneously disposed in closed container with trash fish meat and pickled, is first warming up to 43-46 DEG C and pickles 5- 6h, then pickled 3-4 days in 14-17 DEG C of temperature, be made after being dried at shady and cool ventilation and pickle trash fish；
（3）Stew in soy sauce：It will pickle in trash fish immersion thick gravy and carry out stew in soy sauce, first using supersonic oscillations 24-28min, then in 20-24 Stew in soy sauce 30-34h at a temperature of DEG C, drained away the water after taking-up under cold wind, stew in soy sauce trash fish is made；
（4）Boiling：Stew in soy sauce trash fish is first toasted into 12-14min at 50-55 DEG C, steamer distillation layer is subsequently placed in and carries out boiling, first rise Temperature is to 95-100 DEG C of processing 16-20min, then is cooled to 70-75 DEG C of processing 35-40min, is drained away the water after taking-up at shady and cool ventilation Boiling trash fish is made afterwards；
（5）Frying：Camellia seed oil first is brushed to boiling trash fish surface, and boiling trash fish pulp is carried out using seasoning slurry Inside and outside brushing, baking 8-10min in 70-74 DEG C of baking oven is then first placed in, it is frying 3- in 110-120 DEG C of oil cauldron to immerse oil temperature 4min, frying trash fish is made；
（6）Pack：Frying trash fish is irradiated into 17-20min under uviol lamp, be filled with it is nitrogen packed, be made crisp sweetfish do.
2. the dry processing method of crisp sweetfish as claimed in claim 1, it is characterised in that step（1）Described treatment fluid, its is each Being configured to sub-prime gauge part is：Water 200-240 parts, lotus leaf 15-18 parts, green tea 13-16 parts, peppermint 7-10 parts, camellia 5-8 Part, through crushing, being made after boiling treatment fluid, its addition is the 20%-30% of clear water quality.
3. the dry processing method of crisp sweetfish as claimed in claim 1, it is characterised in that step（2）Described preserved materials, its is each Being configured to sub-prime gauge part is：Lemonlike citrus leaf 21-24 parts, lemon peel 16-19 parts, anistree 14-17 parts, fennel 11-13 parts, spiceleaf 7- 10 parts, nutmeg 5-8 parts, edible refined salt 5-7 parts, vanilla fruit 4-8 parts, Alecrim 3-6 parts, sweet osmanthus 3-5 parts, Jasmine 2-4 parts, Preparation raw material is mixed to prepare preserved materials through crushing, after boiling.
4. the dry processing method of crisp sweetfish as claimed in claim 1, it is characterised in that step（3）Described thick gravy, its be to The water of 2-4 times of its quality is added in preserved materials, first boiling water boiling 50-60min, 2-3h processed is then boiled in a covered pot over a slow fire at 65-70 DEG C, it is dense after filtering The 1/3 of original volume is reduced to, thick gravy is made.
5. the dry processing method of crisp sweetfish as claimed in claim 1, it is characterised in that step（5）Described seasoning slurry, its Compound method is：According to quality meter part weigh oatmeal 13-16 parts, orange juice 7-10 parts, cassia bark 6-8 parts, little Hua jasmine 3-5 parts, Peanut 3-6 parts, sesame 2-4 parts, by peanut and sesame frying, it is beaten and mixes after being crushed with cassia bark, little Hua jasmines, be made after boiling Season slurry.
CN201711150840.6A 2017-11-18 2017-11-18 A kind of dry processing method of crisp sweetfish Pending CN107751848A (en)

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CN108371303A (en) * 2018-03-20 2018-08-07 安徽省农业科学院水产研究所 A kind of processing method of instant fish scale food
CN108967823A (en) * 2018-07-24 2018-12-11 大连百味佳食品有限公司 The production method of crisp fish can
CN109998051A (en) * 2019-04-23 2019-07-12 浙江大学 A kind of production method of original flavor field dried fish
CN110150589A (en) * 2019-06-27 2019-08-23 江永特色农副产品开发有限公司 A kind of production method of smoked bean curd fish
CN110214903A (en) * 2019-05-10 2019-09-10 大连工业大学 A kind of preparation method of dried fish and the application in double protein snack food
CN111602787A (en) * 2020-06-22 2020-09-01 湖南创奇食品有限公司 Formula for making crisp-fried edible fish and preparation method thereof
CN114027469A (en) * 2021-11-12 2022-02-11 李伍彦 Preparation method of giant salamander dried fish food

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CN102450696A (en) * 2010-10-21 2012-05-16 江苏嘉安食品有限公司 Processing method of canned chub
CN106974213A (en) * 2017-04-07 2017-07-25 湖南双晟科技信息咨询有限公司 A kind of preparation method of instant silver carp piece

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CN102450696A (en) * 2010-10-21 2012-05-16 江苏嘉安食品有限公司 Processing method of canned chub
CN102342526A (en) * 2011-09-28 2012-02-08 朱继云 Process for producing fragrant and crisp dry-cured beef
CN106974213A (en) * 2017-04-07 2017-07-25 湖南双晟科技信息咨询有限公司 A kind of preparation method of instant silver carp piece

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108371303A (en) * 2018-03-20 2018-08-07 安徽省农业科学院水产研究所 A kind of processing method of instant fish scale food
CN108967823A (en) * 2018-07-24 2018-12-11 大连百味佳食品有限公司 The production method of crisp fish can
CN109998051A (en) * 2019-04-23 2019-07-12 浙江大学 A kind of production method of original flavor field dried fish
CN110214903A (en) * 2019-05-10 2019-09-10 大连工业大学 A kind of preparation method of dried fish and the application in double protein snack food
CN110150589A (en) * 2019-06-27 2019-08-23 江永特色农副产品开发有限公司 A kind of production method of smoked bean curd fish
CN111602787A (en) * 2020-06-22 2020-09-01 湖南创奇食品有限公司 Formula for making crisp-fried edible fish and preparation method thereof
CN114027469A (en) * 2021-11-12 2022-02-11 李伍彦 Preparation method of giant salamander dried fish food

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