CN107751854A - A kind of preparation method of spicy loach jerky - Google Patents
A kind of preparation method of spicy loach jerky Download PDFInfo
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- CN107751854A CN107751854A CN201711227925.XA CN201711227925A CN107751854A CN 107751854 A CN107751854 A CN 107751854A CN 201711227925 A CN201711227925 A CN 201711227925A CN 107751854 A CN107751854 A CN 107751854A
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- loach
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- jerky
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Abstract
The present invention discloses a kind of preparation method of spicy loach jerky, it is characterised in that comprises the following steps：（1）Loach selects：The loach for selecting 10 15cm to grow；（2）Preliminary treatment；（3）Pickle processing；（4）Handle again；（5）Seasoning is handled；（6）Packaging：The ripe loach for mixing up taste is dispensed into vacuum bag.Beneficial effect：Not only production process is simple, production efficiency is higher, and food is good in taste, the holding time is longer, and on the basis of loach nutrition is not lost, has unique spicy flavor, the value with industrialized production.
Description
Technical field
The present invention relates to a kind of food processing field, particularly a kind of preparation method of spicy loach jerky.
Background technology
Loach is distributed widely in the ground such as China, Japan, Korea, Russia and the India of Asia bank.It is each in distribution in China
Ground.South distribution is more, and the north is not common.Whole year can all harvest, and summer is most, can using fresh herb or drying use after loach catches.Can
Eat, be used as medicine.Loach is referred to as " ginseng in water ", lives in Hu Chi, is a kind of very high fish of nutritive value.Loach is to mend it greatly
Thing, children eat more to be helped to grow, and is also man's excellent tonic product, the strong able-bodied body of energy, is regained one's strength rapidly；All eaters are also
Health care beauty treatment can be played, prevents aging, greasy skin, the remarkable effect of youth beauty.Loach is a kind of high protein, low fat food
Product, compared with carp, crucian, large yellow croaker, hairtail, bream, prawn and lobster etc., nutritive value comes out at the top, and is old man, youngster
Child, pregnant woman, women breast-feeding their children and hepatitis, the preferable food of Anemic patients, and caused by disease it is malnutritive, physically weak after being ill,
The good tonic of post-operative recovery.
At present, the making in recent years for dried fish is single, and the dry product of shortage innovative product, particularly loach is seldom, because
This produce can peculiar flavour, the loach for not losing scarce nutrition dry has a higher economic value.
The content of the invention
For defect present in prior art or deficiency, the present invention provides a kind of preparation method of spicy loach jerky,
Not only production process is simple, production efficiency is higher, and food is good in taste, the holding time is longer, and is not losing loach
On the basis of nutrition, there is unique spicy flavor, the value with industrialized production.
The technical solution adopted by the present invention is：
A kind of preparation method of spicy loach jerky, it is characterized by, and comprises the following steps：
（1）Loach selects：Select the loach of 10-15cm length；
（2）Preliminary treatment：Loach is put into container, heats 5-10 minutes；
（3）Pickle processing：Spicy preserved materials are taken, are mixed evenly with step (2) gained loach, then in 2-4 DEG C of freezer
Middle standing 24-32h；
（4）Handle again：Loach obtained by step (3) is soaked into 20-30min in 60-65 DEG C of warm water, then puts it into boiling water
Middle immersion 50-60min, taking-up, which is put into dryer, dries；
（5）Seasoning is handled:Take and mix and stir material, with step（4）The mixing of gained loach is mixed thoroughly；The material that mixes and stirs is by following raw material
Composition：Red sharp green pepper 2-4 parts, sesame 0.5-1 parts, sweet tea ginger powder 2-4 parts, Zanthoxylum essential oil 8-10 parts；
（6）Packaging：By step（5）Gained loach is dispensed into vacuum bag, using high-temp steam sterilizing, sterilising temp 130-
140 DEG C, steam pressure 2.4-2.6Pa, sterilize 30-45min, the i.e. spicy loach jerky of finished product.
Further, step（2）The temperature of the heating is 100-120 DEG C.
Further, step（3）The spicy preserved materials are composed of the following raw materials by weight：Salt 1-3 parts, pepper powder
0.1-0.2 parts, Chinese prickly ash 3-5 parts, chilli powder 6-8 parts, white granulated sugar 3-5 parts, white wine 2-4 parts, soy sauce 3-6 parts, chickens' extract 2-4 parts, wheat
Bud dextrin 0.5-1 parts, starch 5-10 parts, spice 0.5-1 parts, rosemary 1-3 parts.
Further, step（5）The Zanthoxylum essential oil is that the weight ratio of pericarpium zanthoxyli schinifolii and rapeseed oil is 2：9 in temperature 120-140
At DEG C, heating obtains.
Beneficial effect：Not only production process is simple, production efficiency is higher, and food is good in taste, the holding time is longer,
And on the basis of loach nutrition is not lost, there is unique spicy flavor, the value with industrialized production.
Embodiment
With reference to specific embodiment, the present invention is further illustrated.
Embodiment 1
A kind of preparation method of spicy loach jerky, it is characterized by, and comprises the following steps：
（1）Loach selects：Select the loach of 10cm length；
（2）Preliminary treatment：Loach is put into container, heated 5 minutes；
（3）Pickle processing：Spicy preserved materials are taken, are mixed evenly with step (2) gained loach, then in 2 DEG C of freezers
Stand 24h；
（4）Handle again：Loach obtained by step (3) is soaked into 20min in 60 DEG C of warm water, then puts it into boiling water and soaks
50min, taking-up, which is put into dryer, dries；
（5）Seasoning is handled:Take and mix and stir material, with step（4）The mixing of gained loach is mixed thoroughly；The material that mixes and stirs is by following raw material
Composition：Red 2 parts of sharp green pepper, 0.5 part of sesame, 2 parts of sweet tea ginger powder, 8 parts of Zanthoxylum essential oil；
（6）Packaging：By step（5）Gained loach is dispensed into vacuum bag, and using high-temp steam sterilizing, sterilising temp is 130 DEG C,
Steam pressure is 2.4Pa, and sterilize 30min, the i.e. spicy loach jerky of finished product.
Further, step（2）The temperature of the heating is 100 DEG C.
Further, step（3）The spicy preserved materials are composed of the following raw materials by weight：1 part of salt, pepper powder 0.1
Part, 3 parts of Chinese prickly ash, 6 parts of chilli powder, 3 parts of white granulated sugar, 2 parts of white wine, 3 parts of soy sauce, 2 parts of chickens' extract, 0.5 part of maltodextrin, starch 5
Part, 0.5 part of spice, 1 part of rosemary.
Further, step（5）The Zanthoxylum essential oil is that the weight ratio of pericarpium zanthoxyli schinifolii and rapeseed oil is 2：9 at 120 DEG C of temperature,
Heating obtains.
Embodiment 2
A kind of preparation method of spicy loach jerky, it is characterized by, and comprises the following steps：
（1）Loach selects：Select the loach of 13cm length；
（2）Preliminary treatment：Loach is put into container, heated 8 minutes；
（3）Pickle processing：Spicy preserved materials are taken, are mixed evenly with step (2) gained loach, then in 3 DEG C of freezers
Stand 28h；
（4）Handle again：Loach obtained by step (3) is soaked into 25min in 63 DEG C of warm water, then puts it into boiling water and soaks
55min, taking-up, which is put into dryer, dries；
（5）Seasoning is handled:Take and mix and stir material, with step（4）The mixing of gained loach is mixed thoroughly；The material that mixes and stirs is by following raw material
Composition：Red 3 parts of sharp green pepper, 0.8 part of sesame, 3 parts of sweet tea ginger powder, 9 parts of Zanthoxylum essential oil；
（6）Packaging：By step（5）Gained loach is dispensed into vacuum bag, and using high-temp steam sterilizing, sterilising temp is 135 DEG C,
Steam pressure is 2.5Pa, and sterilize 40min, the i.e. spicy loach jerky of finished product.
Further, step（2）The temperature of the heating is 110 DEG C.
Further, step（3）The spicy preserved materials are composed of the following raw materials by weight：2 parts of salt, pepper powder 0.15
Part, 4 parts of Chinese prickly ash, 7 parts of chilli powder, 4 parts of white granulated sugar, 3 parts of white wine, 5 parts of soy sauce, 3 parts of chickens' extract, 0.8 part of maltodextrin, starch 8
Part, 0.8 part of spice, 2 parts of rosemary.
Further, step（5）The Zanthoxylum essential oil is that the weight ratio of pericarpium zanthoxyli schinifolii and rapeseed oil is 2：9 at 130 DEG C of temperature,
Heating obtains.
Embodiment 3
A kind of preparation method of spicy loach jerky, it is characterized by, and comprises the following steps：
（1）Loach selects：Select the loach of 15cm length；
（2）Preliminary treatment：Loach is put into container, heated 10 minutes；
（3）Pickle processing：Spicy preserved materials are taken, are mixed evenly with step (2) gained loach, then in 4 DEG C of freezers
Stand 32h；
（4）Handle again：Loach obtained by step (3) is soaked into 30min in 65 DEG C of warm water, then puts it into boiling water and soaks
60min, taking-up, which is put into dryer, dries；
（5）Seasoning is handled:Take and mix and stir material, with step（4）The mixing of gained loach is mixed thoroughly；The material that mixes and stirs is by following raw material
Composition：Red 4 parts of sharp green pepper, 1 part of sesame, 4 parts of sweet tea ginger powder, 10 parts of Zanthoxylum essential oil；
（6）Packaging：By step（5）Gained loach is dispensed into vacuum bag, and using high-temp steam sterilizing, sterilising temp is 140 DEG C,
Steam pressure is 2.6Pa, and sterilize 45min, the i.e. spicy loach jerky of finished product.
Further, step（2）The temperature of the heating is 120 DEG C.
Further, step（3）The spicy preserved materials are composed of the following raw materials by weight：3 parts of salt, pepper powder 0.2
Part, 5 parts of Chinese prickly ash, 8 parts of chilli powder, 5 parts of white granulated sugar, 4 parts of white wine, 6 parts of soy sauce, 4 parts of chickens' extract, 1 part of maltodextrin, 10 parts of starch,
1 part of spice, 3 parts of rosemary.
Further, step（5）The Zanthoxylum essential oil is that the weight ratio of pericarpium zanthoxyli schinifolii and rapeseed oil is 2：9 at 140 DEG C of temperature,
Heating obtains.
Beneficial effect：Not only production process is simple, production efficiency is higher, and food is good in taste, the holding time is longer,
And on the basis of loach nutrition is not lost, there is unique spicy flavor, the value with industrialized production.
Citing described above for best mode for carrying out the invention, wherein the part do not addressed in detail is that this area is common
The common knowledge of technical staff.One skilled in the art would recognize that above-mentioned embodiment is exemplary, it is
In order that those skilled in the art can be better understood from present invention, the limit to the scope of the present invention should not be understood as
System.Under the enlightenment of technical solution of the present invention, those skilled in the art can be realized without creative work using other manner
The purpose of the present invention, as long as according to technical solution of the present invention improvements introduced, each fall within protection scope of the present invention.
Claims (4)
1. a kind of preparation method of spicy loach jerky, it is characterised in that comprise the following steps：
（1）Loach selects：Select the loach of 10-15cm length；
（2）Preliminary treatment：Loach is put into container, heats 5-10 minutes；
（3）Pickle processing：Spicy preserved materials are taken, are mixed evenly with step (2) gained loach, then in 2-4 DEG C of freezer
Middle standing 24-32h；
（4）Handle again：Loach obtained by step (3) is soaked into 20-30min in 60-65 DEG C of warm water, then puts it into boiling water
Middle immersion 50-60min, taking-up, which is put into dryer, dries；
（5）Seasoning is handled:Take and mix and stir material, with step（4）The mixing of gained loach is mixed thoroughly；The material that mixes and stirs is by following raw material
Composition：Red sharp green pepper 2-4 parts, sesame 0.5-1 parts, sweet tea ginger powder 2-4 parts, Zanthoxylum essential oil 8-10 parts；
（6）Packaging：By step（5）Gained loach is dispensed into vacuum bag, using high-temp steam sterilizing, sterilising temp 130-
140 DEG C, steam pressure 2.4-2.6Pa, sterilize 30-45min, the i.e. spicy loach jerky of finished product.
A kind of 2. preparation method of spicy loach jerky according to claim 1, it is characterised in that：Step（2）It is described to add
The temperature of heat is 100-120 DEG C.
A kind of 3. preparation method of spicy loach jerky according to claim 1, it is characterised in that：Step（3）It is described spicy
Preserved materials are composed of the following raw materials by weight：Salt 1-3 parts, pepper powder 0.1-0.2 parts, Chinese prickly ash 3-5 parts, chilli powder 6-8 parts,
White granulated sugar 3-5 parts, white wine 2-4 parts, soy sauce 3-6 parts, chickens' extract 2-4 parts, maltodextrin 0.5-1, starch 5-10 parts, spice 0.5-
1 part, rosemary 1-3 parts.
A kind of 4. preparation method of spicy loach jerky according to claim 1, it is characterised in that：Step（5）The flower
Green pepper oil is that the weight ratio of pericarpium zanthoxyli schinifolii and rapeseed oil is 2：9 at 120-140 DEG C of temperature, and heating obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711227925.XA CN107751854A (en) | 2017-11-29 | 2017-11-29 | A kind of preparation method of spicy loach jerky |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711227925.XA CN107751854A (en) | 2017-11-29 | 2017-11-29 | A kind of preparation method of spicy loach jerky |
Publications (1)
| Publication Number | Publication Date |
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| CN107751854A true CN107751854A (en) | 2018-03-06 |
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| CN201711227925.XA Withdrawn CN107751854A (en) | 2017-11-29 | 2017-11-29 | A kind of preparation method of spicy loach jerky |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181585A (en) * | 2013-03-30 | 2013-07-03 | 天津科技大学 | Spicy instant loach food and method for processing same |
| CN104432221A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Method for processing dried wild qiannian young fish |
| CN105285763A (en) * | 2015-11-26 | 2016-02-03 | 天津科技大学 | Manufacturing method of canned loach with black bean sauce having soft fishbone |
| CN107373458A (en) * | 2017-08-22 | 2017-11-24 | 安顺云首创科技开发有限公司 | A kind of fragrant spicy loach making method of dried |
-
2017
- 2017-11-29 CN CN201711227925.XA patent/CN107751854A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181585A (en) * | 2013-03-30 | 2013-07-03 | 天津科技大学 | Spicy instant loach food and method for processing same |
| CN104432221A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Method for processing dried wild qiannian young fish |
| CN105285763A (en) * | 2015-11-26 | 2016-02-03 | 天津科技大学 | Manufacturing method of canned loach with black bean sauce having soft fishbone |
| CN107373458A (en) * | 2017-08-22 | 2017-11-24 | 安顺云首创科技开发有限公司 | A kind of fragrant spicy loach making method of dried |
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Application publication date: 20180306 |
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