CN107822055A - The preparation method that instant snakeheaded fish soup stews - Google Patents
The preparation method that instant snakeheaded fish soup stews Download PDFInfo
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- CN107822055A CN107822055A CN201711262049.4A CN201711262049A CN107822055A CN 107822055 A CN107822055 A CN 107822055A CN 201711262049 A CN201711262049 A CN 201711262049A CN 107822055 A CN107822055 A CN 107822055A
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention discloses the preparation method that a kind of instant snakeheaded fish soup stews, including：Fresh-keeping solution is configured under normal temperature；After snakeheaded fish is slaughtered, snakeheaded fish fish body is carried out using fresh-keeping solution to circulate dipping；Snakeheaded fish fish body is placed in liquid nitrogen, afterwards chilled storage；New fresh-keeping solution and heating are taken, the snakeheaded fish fish body of chilled storage is soaked in the new fresh-keeping solution to its defrosting afterwards；Dried snakeheaded fish fish body is taken, decocts to discoloration, cooling, green onion silk and ginger splices is filled up into fish thorax；Xiang Shuizhong adds green onion, ginger and garlic block, enters fresh-keeping solution, boils, then snakeheaded fish fish body is placed in boiling water, boiled again, last sterilized post package, obtains instant snakeheaded fish soup and stews.Fish after present invention freezing does not have fishy smell, and fish does not have lump during defrosting so that the flesh of fish delicate mouthfeel after processing is soft, irresistible, and fish soup stews delicious flavour.
Description
Technical field
The present invention relates to a kind of snakeheaded fish soup pot, more particularly to a kind of meat that can effectively keep frozen fish, improve fish soup and stew
Mouthfeel snakeheaded fish soup stew preparation method.
Background technology
Fish soup, the nutrition very abundant of fish, dietotherapy effect can't neglect, and different types of fish healthcare function is also not to the utmost
It is identical, so usually turning into the major ingredient of many beautiful soup.In general, the raw material fish as fish soup is more fresh better, however,
In daily life, because the growing environment of fish limits, and its own is particularly easy to go bad, and therefore, people can generally buy
Fish food materials be frozen food, fresh few fresh and alive food, for fish soup, freezing fishery -ies product, which is used to cooking soup, to be significantly reduced
Feeling of freshness, taste and the nutritional ingredient of fish soup, therefore, how after fish is slaughtered or in refrigerating process, keep its meat constant, make
Fish that must be Jing Guo long-term frozen preservation can still make delicious fish soup pot, be the problem currently explored.
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 the preparation method that a kind of instant snakeheaded fish soup stews, it can effectively keep frozen fish
Meat, improve fish soup stew mouthfeel.
In order to realize according to object of the present invention and further advantage, there is provided the making side that a kind of instant snakeheaded fish soup stews
Method, comprise the following steps：
(1) configure fresh-keeping solution under normal temperature, in the fresh-keeping solution comprising mass percent concentration configuration concentration be 5.5~
6% tertiary sodium phosphate, 0.5~20% lemon tablet, 1~20% sucrose and 0.1~10% salt, the lemon tablet are placed in institute
The time stated in fresh-keeping solution is longer than 2h；
(2) after snakeheaded fish is slaughtered, cleaned up using flowing water, snakeheaded fish fish body is followed using fresh-keeping solution first afterwards
Ring slipper dip 15~30 minutes, wherein, the flow velocity of fresh-keeping solution is 5~10m/s, then to snakeheaded fish fish under vacuum condition
Body carries out circulating dipping 5~10 minutes, and the pH value for making snakeheaded fish fish body is 7-9；
(3) the impregnated snakeheaded fish fish body of fresh-keeping solution is placed in 2~3s of stop in liquid nitrogen, it is Celsius is placed in -80~-60 afterwards
Snakeheaded fish fish body, is then placed at -20~-15 DEG C and is stored by degree 20~30min of lower freezing again；
(4) take new fresh-keeping solution and be heated to 40~50 DEG C, be afterwards soaked in the snakeheaded fish fish body of chilled storage
Continue more than 2min in the new fresh-keeping solution, thawed to the snakeheaded fish fish body；
Then snakeheaded fish fish body after defrosting is dried, drying means is：First by snakeheaded fish fish body in 10~20rpm of rotating speed
Lower whipping 30~90 seconds, after carrying out 5~10min of heated-air drying at 50~60 DEG C of temperature, then in temperature -40~-30 DEG C
With a 4~5min of vacuum freeze drying is carried out under vacuum 100Pa, finally then at temperature -60~-50 DEG C and vacuum 80Pa
Lower progress secondary vacuum is freeze-dried 2~4min；
(5) dried snakeheaded fish fish body is taken, its two sides is decocted to discoloration under small fire using vegetable oil, is subsequently placed in 0~4
It is allowed to cool under DEG C environment, fills up green onion silk and ginger splices, the green onion silk and ginger splices in the fish thorax of the snakeheaded fish fish body after most backward cooling
Mass ratio be 1:1；
(6) green onion, ginger and garlic block is added into water, and adds a certain amount of fresh-keeping solution, is boiled by fire afterwards, persistently boils shape
State 30~40 minutes, the volume of the fresh-keeping soup formed to heating is be initially added into water body 1/3~2/3, then will be plugged with green onion silk
It is placed in boiling water with the snakeheaded fish fish body of ginger splices, boils again, small fire keeps 20~30min of slight boiling condition afterwards, last sterilized
Post package, obtain instant snakeheaded fish soup and stew.
Preferably, in the preparation method that described instant snakeheaded fish soup stews, in step (2), the vacuum under vacuum condition
For -0.09~-0.01MPa, in dipping process is circulated, the snakeheaded fish fish body is always situated in fresh-keeping solution.
Preferably, in the preparation method that described instant snakeheaded fish soup stews, in step (4), the new fresh-keeping solution with
The mass ratio of the snakeheaded fish fish body is 2：1.
Preferably, in the preparation method that described instant snakeheaded fish soup stews, in step (5), the green onion silk and ginger splices and institute
The mass ratio for stating snakeheaded fish fish body is 1:5~10.
Preferably, in the preparation method that described instant snakeheaded fish soup stews, in step (6), the matter of native green onion, ginger and garlic block and water
Amount is than being 1:10~20, it is described it is a certain amount of be percent mass than 30~80%, the mass ratio of water and snakeheaded fish fish body is 1.5~3:1.
Preferably, in the preparation method that described instant snakeheaded fish soup stews, in step (6), the fresh-keeping soup that is formed to heating
Volume be initially added into water body 1/2, then the snakeheaded fish fish body is put into the fresh-keeping soup again.
Preferably, in the preparation method that described instant snakeheaded fish soup stews, in step (6), also to the fresh-keeping Tang Neijia
Enter to account for the matrimony vine of its weight 1~2%, 0.05~0.1% American Ginseng and 0.1~1% longan.
The present invention comprises at least following beneficial effect：
The preparation method that a kind of instant snakeheaded fish soup provided by the invention stews, is included under normal temperature and configures fresh-keeping solution, the guarantor
In fresh solution comprising mass percent concentration configuration concentration be 5.5~6% tertiary sodium phosphate, 0.5~20% lemon tablet, 1~
20% sucrose and 0.1~10% salt, the time that the lemon tablet is placed in the fresh-keeping solution are longer than 2h；Snakeheaded fish is slaughtered
Afterwards, cleaned up first using flowing water, snakeheaded fish fish body carried out using fresh-keeping solution circulating dipping 15~30 minutes afterwards,
Wherein, the flow velocity of fresh-keeping solution is 5~10m/s, then snakeheaded fish fish body circulate under vacuum condition dipping 5~
10 minutes, the pH value for making snakeheaded fish fish body was 7-9；The impregnated snakeheaded fish fish body of fresh-keeping solution is placed in 2~3s of stop in liquid nitrogen, it
After be placed under -80~-60 degrees Celsius 20~30min of freezing, then snakeheaded fish fish body is placed at -20~-15 DEG C again and stored；
Take new fresh-keeping solution and be heated to 40~50 DEG C, be afterwards soaked in the snakeheaded fish fish body of chilled storage new described fresh-keeping
Continue more than 2min in solution, thawed to the snakeheaded fish fish body；Dried snakeheaded fish fish body is taken, will under small fire using vegetable oil
Its two sides is decocted to discoloration, is subsequently placed under 0~4 DEG C of environment and is allowed to cool, and is filled in the fish thorax of the snakeheaded fish fish body after most backward cooling
Full green onion silk and ginger splices, the mass ratio of the green onion silk and ginger splices is 1:1；Xiang Shuizhong adds green onion, ginger and garlic block, and adds a certain amount of guarantor
Fresh solution, is boiled by fire afterwards, persistently boils state 30~40 minutes, and the volume of the fresh-keeping soup formed to heating is to be initially added into
The 1/3~2/3 of water body, then the snakeheaded fish fish body for being plugged with green onion silk and ginger splices is placed in boiling water, boiled again, small fire is kept afterwards
20~30min of slight boiling condition, last sterilized post package, obtain instant snakeheaded fish soup and stew.
First, fresh-keeping solution of the invention enables to fish body during preservation, and meat will not become soft, keeps fish
The meat of meat is excellent, and snakeheaded fish is placed in into slipper dip in fresh-keeping solution, enables to the active ingredient of fresh-keeping solution to rapidly permeate into
Into snakeheaded fish fish body, then fish is freezed, fish is placed in fresh-keeping solution when thawing and thawed, prevents the flesh of fish in course of defrosting
Meat softens, meanwhile, the flesh of fish of the invention needs to carry out Baoshang again after thawing, and avoids fish refrigerating process during Baoshang
In caused various impurity the problem of stewing in soup；Second, the citric acid contained in fresh-keeping solution enables to the battalion in the flesh of fish
Foster material is easy to separate out, so that fish soup is delicious, nutritious.3rd, green onion silk and ginger splices are filled up in fish thorax, first, playing deodorization
Purpose, second, preventing the flesh of fish from being caved in during Baoshang, the flesh of fish layer of thickness is formed, be unfavorable for the precipitation of its nutriment.4th, it is first
First fresh-keeping solution is added to the water and is boiled into fresh-keeping soup so that the active ingredient in fresh-keeping solution is dissolved in fresh-keeping soup, afterwards by fish
It is put into fresh-keeping soup and is stewed so that stews also delicious flavour, the delicious mouth of holding even across the soup that the fish of freezing is made
Sense.Fish soup produced by the present invention is consistent with the taste that the fish soup for the making fish just slaughtered stews.
Fish after the freezing of the present invention does not have fishy smell, and fish does not have lump during defrosting, therefore so that the flesh of fish mouthfeel after processing
It is fine and smooth soft, it is irresistible, and fish soup stews delicious flavour.
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 appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of individual other elements or its combination.
Embodiment 1
The preparation method that a kind of instant snakeheaded fish soup stews is present embodiments provided, is comprised the following steps：
(1) fresh-keeping solution is configured under normal temperature, it is 5.5% that mass percent concentration configuration concentration is included in the fresh-keeping solution
Tertiary sodium phosphate, 0.5% lemon tablet, 1% sucrose and 0.1% salt, the lemon tablet is placed in the fresh-keeping solution
Time is longer than 2h.
(2) after snakeheaded fish is slaughtered, cleaned up using flowing water, snakeheaded fish fish body is followed using fresh-keeping solution first afterwards
Ring slipper dip 15 minutes, wherein, the flow velocity of fresh-keeping solution is 5m/s, and then snakeheaded fish fish body is followed under vacuum condition
Ring slipper dip 5 minutes, the pH value for making snakeheaded fish fish body are 7.
(3) the impregnated snakeheaded fish fish body of fresh-keeping solution is placed in liquid nitrogen and stops 2s, be placed at -80 DEG C and freeze afterwards
20min, then snakeheaded fish fish body is placed at -20 DEG C again and stored.
(4) take new fresh-keeping solution and be heated to 40 DEG C, be afterwards soaked in the snakeheaded fish fish body of chilled storage new
Continue more than 2min in the fresh-keeping solution, thawed to the snakeheaded fish fish body；
Then snakeheaded fish fish body after defrosting is dried, drying means is：Snakeheaded fish fish body is got rid of under rotating speed 20rpm first
Dynamic 90 seconds, after carrying out heated-air drying 10min under temperature 60 C, then carry out one at -30 DEG C of temperature and vacuum 100Pa
Secondary vacuum freeze drying 5min, secondary vacuum freeze-drying 4min is finally carried out at -50 DEG C of temperature and vacuum 80Pa.
(5) dried snakeheaded fish fish body is taken, its two sides is decocted to discoloration under small fire using vegetable oil, is subsequently placed in 0 DEG C
It is allowed to cool under environment, fills up green onion silk and ginger splices in the fish thorax of the snakeheaded fish fish body after most backward cooling, the green onion silk and ginger splices
Mass ratio is 1:1.
(6) green onion, ginger and garlic block is added into water, and adds a certain amount of fresh-keeping solution, is boiled by fire afterwards, persistently boils shape
State 30 minutes, the volume of fresh-keeping soup formed to heating are be initially added into water body 1/33, then will be plugged with green onion silk and ginger splices
Snakeheaded fish fish body is placed in boiling water, is boiled again, and small fire keeps slight boiling condition 20min afterwards, finally sterilized post package, i.e.,
Snakeheaded fish soup is eaten to stew.
Embodiment 2
The preparation method that a kind of instant snakeheaded fish soup stews, comprises the following steps：
(1) fresh-keeping solution is configured under normal temperature, it is 6% that mass percent concentration configuration concentration is included in the fresh-keeping solution
Tertiary sodium phosphate, 20% lemon tablet, 20% sucrose and 10% salt, the time that the lemon tablet is placed in the fresh-keeping solution
It is longer than 2h.
(2) after snakeheaded fish is slaughtered, cleaned up using flowing water, snakeheaded fish fish body is followed using fresh-keeping solution first afterwards
Ring slipper dip 30 minutes, wherein, the flow velocity of fresh-keeping solution is 10m/s, and then snakeheaded fish fish body is carried out under vacuum condition
Circulate dipping 10 minutes, the pH value for making snakeheaded fish fish body is 9.
(3) the impregnated snakeheaded fish fish body of fresh-keeping solution is placed in liquid nitrogen and stops 3s, be placed in afterwards at -60 DEG C freezing~
30min, then snakeheaded fish fish body is placed at -15 DEG C again and stored.
(4) take new fresh-keeping solution and be heated to 50 DEG C, be afterwards soaked in the snakeheaded fish fish body of chilled storage new
Continue more than 2min in the fresh-keeping solution, thawed to the snakeheaded fish fish body；
Then snakeheaded fish fish body after defrosting is dried, drying means is：Snakeheaded fish fish body is got rid of under rotating speed 10rpm first
Dynamic 30 seconds, after carrying out heated-air drying 5min under temperature 50 C, then carry out one at -40 DEG C of temperature and vacuum 100Pa
Secondary vacuum freeze drying 4min, secondary vacuum freeze-drying 2min is finally carried out at -60 DEG C of temperature and vacuum 80Pa.
(5) dried snakeheaded fish fish body is taken, its two sides is decocted to discoloration under small fire using vegetable oil, is subsequently placed in 4 DEG C
It is allowed to cool under environment, fills up green onion silk and ginger splices in the fish thorax of the snakeheaded fish fish body after most backward cooling, the green onion silk and ginger splices
Mass ratio is 1:1.
(6) green onion, ginger and garlic block is added into water, and adds a certain amount of fresh-keeping solution, is boiled by fire afterwards, persistently boils shape
State 30~40 minutes, the volume of the fresh-keeping soup formed to heating is be initially added into water body 2/3, then will be plugged with green onion silk and ginger splices
Snakeheaded fish fish body be placed in boiling water, boil again, small fire keeps slight boiling condition 30min afterwards, last sterilized post package, obtains
Instant snakeheaded fish soup stews.
Embodiment 3
The preparation method that a kind of instant snakeheaded fish soup stews, comprises the following steps：
(1) fresh-keeping solution is configured under normal temperature, it is 5.6% that mass percent concentration configuration concentration is included in the fresh-keeping solution
Tertiary sodium phosphate, 10% lemon tablet, 11% sucrose and 5% salt, the lemon tablet be placed in the fresh-keeping solution when
Between be longer than 2h.
(2) after snakeheaded fish is slaughtered, cleaned up using flowing water, snakeheaded fish fish body is followed using fresh-keeping solution first afterwards
Ring slipper dip 18 minutes, wherein, the flow velocity of fresh-keeping solution is 8m/s, and then snakeheaded fish fish body is followed under vacuum condition
Ring slipper dip 7 minutes, the pH value for making snakeheaded fish fish body are 8.Vacuum under vacuum condition is -0.05MPa, is impregnated in circulation
Cheng Zhong, the snakeheaded fish fish body is always situated in fresh-keeping solution.
(3) the impregnated snakeheaded fish fish body of fresh-keeping solution is placed in liquid nitrogen and stops 2s, be placed at -70 DEG C and freeze afterwards
25min, then snakeheaded fish fish body is placed at -17 DEG C again and stored.
(4) take new fresh-keeping solution and be heated to 44 DEG C, be afterwards soaked in the snakeheaded fish fish body of chilled storage new
Continue more than 2min in the fresh-keeping solution, thawed to the snakeheaded fish fish body.The new fresh-keeping solution and the snakeheaded fish fish body
Mass ratio be 2：1；
Then snakeheaded fish fish body after defrosting is dried, drying means is：Snakeheaded fish fish body is got rid of under rotating speed 15rpm first
Dynamic 60 seconds, after carrying out heated-air drying 8min at 55 DEG C of temperature, then carry out one at -35 DEG C of temperature and vacuum 100Pa
Secondary vacuum freeze drying 4.5min, secondary vacuum freeze-drying 3min is finally carried out at -55 DEG C of temperature and vacuum 80Pa.
(5) dried snakeheaded fish fish body is taken, its two sides is decocted to discoloration under small fire using vegetable oil, is subsequently placed in 2 DEG C
It is allowed to cool under environment, fills up green onion silk and ginger splices in the fish thorax of the snakeheaded fish fish body after most backward cooling, the green onion silk and ginger splices
Mass ratio is 1:1.The gross weight of the green onion silk and ginger splices is 1 with the mass ratio of the snakeheaded fish fish body:8.
(6) green onion, ginger and garlic block is added into water, and adds a certain amount of fresh-keeping solution, is boiled by fire afterwards, persistently boils shape
State 35 minutes, the volume of fresh-keeping soup formed to heating are be initially added into water body 1/2, then will be plugged with the black of green onion silk and ginger splices
Fish fish body is placed in boiling water, is boiled again, and small fire keeps slight boiling condition 25min afterwards, last sterilized post package, obtains instant
Snakeheaded fish soup stews.The mass ratio of native green onion, ginger and garlic block gross weight and water is 1:15, it is described it is a certain amount of for percent mass than 55%, water with it is black
The mass ratio of fish fish body is 2:1.Also into the fresh-keeping soup add account for the matrimony vine of its weight 1.5%, 0.1% American Ginseng and
0.6% longan.
Embodiment 4
The preparation method that a kind of instant snakeheaded fish soup stews, comprises the following steps：
(1) fresh-keeping solution is configured under normal temperature, it is 5.9% that mass percent concentration configuration concentration is included in the fresh-keeping solution
Tertiary sodium phosphate, 5% lemon tablet, 19% sucrose and 0.9% salt, the lemon tablet be placed in the fresh-keeping solution when
Between be longer than 2h.
(2) after snakeheaded fish is slaughtered, cleaned up using flowing water, snakeheaded fish fish body is followed using fresh-keeping solution first afterwards
Ring slipper dip 25 minutes, wherein, the flow velocity of fresh-keeping solution is 9m/s, and then snakeheaded fish fish body is followed under vacuum condition
Ring slipper dip 9 minutes, the pH value for making snakeheaded fish fish body are 8.Vacuum under vacuum condition is -0.02MPa, is impregnated in circulation
Cheng Zhong, the snakeheaded fish fish body is always situated in fresh-keeping solution.
(3) the impregnated snakeheaded fish fish body of fresh-keeping solution is placed in liquid nitrogen and stops 3s, be placed at -65 DEG C and freeze afterwards
28min, then snakeheaded fish fish body is placed at -14 DEG C again and stored.
(4) take new fresh-keeping solution and be heated to 48 DEG C, be afterwards soaked in the snakeheaded fish fish body of chilled storage new
Continue more than 2min in the fresh-keeping solution, thawed to the snakeheaded fish fish body.The new fresh-keeping solution and the snakeheaded fish fish body
Mass ratio be 2：1；
Then snakeheaded fish fish body after defrosting is dried, drying means is：Snakeheaded fish fish body is got rid of under rotating speed 12rpm first
Dynamic 40 seconds, after carrying out heated-air drying 6min at 52 DEG C of temperature, then carry out one at -32 DEG C of temperature and vacuum 100Pa
Secondary vacuum freeze drying 4.2min, secondary vacuum freeze-drying is finally carried out at -52 DEG C of temperature and vacuum 80Pa
2.4min。
(5) dried snakeheaded fish fish body is taken, its two sides is decocted to discoloration under small fire using vegetable oil, is subsequently placed in 3 DEG C
It is allowed to cool under environment, fills up green onion silk and ginger splices in the fish thorax of the snakeheaded fish fish body after most backward cooling, the green onion silk and ginger splices
Mass ratio is 1:1.The gross weight of the green onion silk and ginger splices is 1 with the mass ratio of the snakeheaded fish fish body:9.
(6) green onion, ginger and garlic block is added into water, and adds a certain amount of fresh-keeping solution, is boiled by fire afterwards, persistently boils shape
State 38 minutes, the volume of fresh-keeping soup formed to heating are be initially added into water body 1/2, then will be plugged with the black of green onion silk and ginger splices
Fish fish body is placed in boiling water, is boiled again, and small fire keeps slight boiling condition 28min afterwards, last sterilized post package, obtains instant
Snakeheaded fish soup stews.The mass ratio of native green onion, ginger and garlic block gross weight and water is 1:18, it is described it is a certain amount of for percent mass than 30~80%, water
Mass ratio with snakeheaded fish fish body is 1.9:1.Matrimony vine, 0.09% west for accounting for its weight 1.7% are added also into the fresh-keeping soup
American ginseng and 0.9% longan.
Embodiment 5
The preparation method that a kind of instant snakeheaded fish soup stews, comprises the following steps：
(1) fresh-keeping solution is configured under normal temperature, it is 5.7% that mass percent concentration configuration concentration is included in the fresh-keeping solution
Tertiary sodium phosphate, 3% lemon tablet, 6% sucrose and 2% salt, the time that the lemon tablet is placed in the fresh-keeping solution
It is longer than 2h.
(2) after snakeheaded fish is slaughtered, cleaned up using flowing water, snakeheaded fish fish body is followed using fresh-keeping solution first afterwards
Ring slipper dip 16 minutes, wherein, the flow velocity of fresh-keeping solution is 6m/s, and then snakeheaded fish fish body is followed under vacuum condition
Ring slipper dip 6 minutes, the pH value for making snakeheaded fish fish body are 7.9.Vacuum under vacuum condition is -0.08MPa, is impregnated in circulation
During, the snakeheaded fish fish body is always situated in fresh-keeping solution.
(3) the impregnated snakeheaded fish fish body of fresh-keeping solution is placed in liquid nitrogen and stops 2s, be placed at -78 DEG C and freeze afterwards
21min, then snakeheaded fish fish body is placed at -18 DEG C again and stored.
(4) take new fresh-keeping solution and be heated to 42 DEG C, be afterwards soaked in the snakeheaded fish fish body of chilled storage new
Continue more than 2min in the fresh-keeping solution, thawed to the snakeheaded fish fish body.The new fresh-keeping solution and the snakeheaded fish fish body
Mass ratio be 2：1；
Then snakeheaded fish fish body after defrosting is dried, drying means is：Snakeheaded fish fish body is got rid of under rotating speed 18rpm first
Dynamic 80 seconds, after carrying out heated-air drying 8min at 58 DEG C of temperature, then carry out one at -38 DEG C of temperature and vacuum 100Pa
Secondary vacuum freeze drying 4.5min, secondary vacuum freeze-drying is finally carried out at -58 DEG C of temperature and vacuum 80Pa
3.5min。
(5) dried snakeheaded fish fish body is taken, its two sides is decocted to discoloration under small fire using vegetable oil, is subsequently placed in 1 DEG C
It is allowed to cool under environment, fills up green onion silk and ginger splices in the fish thorax of the snakeheaded fish fish body after most backward cooling, the green onion silk and ginger splices
Mass ratio is 1:1.The gross weight of the green onion silk and ginger splices is 1 with the mass ratio of the snakeheaded fish fish body:6.
(6) green onion, ginger and garlic block is added into water, and adds a certain amount of fresh-keeping solution, is boiled by fire afterwards, persistently boils shape
State 32 minutes, the volume of fresh-keeping soup formed to heating are be initially added into water body 1/3, then will be plugged with the black of green onion silk and ginger splices
Fish fish body is placed in boiling water, is boiled again, and small fire keeps slight boiling condition 22min afterwards, last sterilized post package, obtains instant
Snakeheaded fish soup stews.The mass ratio of native green onion, ginger and garlic block gross weight and water is 1:12, it is described it is a certain amount of for percent mass than 35%, water with it is black
The mass ratio of fish fish body is 1.7:1.Matrimony vine, 0.07% American Ginseng for accounting for its weight 1.2% are added also into the fresh-keeping soup
With 0.3% longan.
Compliance test result
After method according to the present invention prepares snakeheaded fish soup pot, 10 parts of evaluations are carried out to taste by panel of expert：10：Very
It is good, 8：It is good, 6：Typically, 4：Difference, 2, it is excessively poor.Commercially available frozen fish is selected, is made under the same conditions, the results are shown in Table
One.
Table one
| Commercially available frozen fish | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | |
| Flesh of fish score | 6 | 9.5 | 9.2 | 9.6 | 9.2 | 9.6 |
| Fish soup stews score | 6 | 9.5 | 9.2 | 9.7 | 9.3 | 9.7 |
It can also be seen that the fish after present invention freezing does not have fishy smell, therefore so that the flesh of fish mouthfeel after processing from table one
It is fine and smooth soft, it is irresistible, and fish soup stews delicious flavour.
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.
Claims (7)
1. the preparation method that a kind of instant snakeheaded fish soup stews, it is characterised in that comprise the following steps：
(1) fresh-keeping solution is configured under normal temperature, it is 5.5~6% that mass percent concentration configuration concentration is included in the fresh-keeping solution
Tertiary sodium phosphate, 0.5~20% lemon tablet, 1~20% sucrose and 0.1~10% salt, the lemon tablet is placed in described
Time in fresh-keeping solution is longer than 2h；
(2) after snakeheaded fish is slaughtered, cleaned up first using flowing water, recycle stream is carried out to snakeheaded fish fish body using fresh-keeping solution afterwards
Dynamic dipping 15~30 minutes, wherein, the flow velocity of fresh-keeping solution is 5~10m/s, and then snakeheaded fish fish body is entered under vacuum condition
Row circulates dipping 5~10 minutes, and the pH value for making snakeheaded fish fish body is 7-9；
(3) the impregnated snakeheaded fish fish body of fresh-keeping solution is placed in 2~3s of stop in liquid nitrogen, be placed in afterwards under -80~-60 degrees Celsius
20~30min is freezed, then snakeheaded fish fish body is placed at -20~-15 DEG C again and stored；
(4) take new fresh-keeping solution and be heated to 40~50 DEG C, be afterwards soaked in the snakeheaded fish fish body of chilled storage new
Continue more than 2min in the fresh-keeping solution, thawed to the snakeheaded fish fish body；
Then snakeheaded fish fish body after defrosting is dried, drying means is：Snakeheaded fish fish body is got rid of under 10~20rpm of rotating speed first
Dynamic 30~90 seconds, after carrying out 5~10min of heated-air drying at 50~60 DEG C of temperature, then in temperature -40~-30 DEG C and true
A 4~5min of vacuum freeze drying is carried out under reciprocal of duty cycle 100Pa, is finally entered under temperature -60~-50 DEG C and vacuum 80Pa
Row secondary vacuum is freeze-dried 2~4min；
(5) dried snakeheaded fish fish body is taken, its two sides is decocted to discoloration under small fire using vegetable oil, is subsequently placed in 0~4 DEG C of ring
It is allowed to cool under border, fills up green onion silk and ginger splices, the matter of the green onion silk and ginger splices in the fish thorax of the snakeheaded fish fish body after most backward cooling
Amount is than being 1:1；
(6) green onion, ginger and garlic block is added into water, and adds a certain amount of fresh-keeping solution, is boiled by fire afterwards, persistently boils state 30
~40 minutes, the volume of the fresh-keeping soup formed to heating was be initially added into water body 1/3~2/3, then will be plugged with green onion silk and ginger
The snakeheaded fish fish body of piece is placed in boiling water, is boiled again, and small fire keeps 20~30min of slight boiling condition, last sterilized rear envelope afterwards
Dress, obtain instant snakeheaded fish soup and stew.
2. the preparation method that instant snakeheaded fish soup according to claim 1 stews, it is characterised in that in step (2), vacuum condition
Under vacuum be -0.09~-0.01MPa, in dipping process is circulated, the snakeheaded fish fish body is always situated in fresh-keeping solution.
3. the preparation method that instant snakeheaded fish soup according to claim 1 stews, it is characterised in that in step (4), new is described
Fresh-keeping solution and the mass ratio of the snakeheaded fish fish body are 2：1.
4. the preparation method that instant snakeheaded fish soup according to claim 1 stews, it is characterised in that in step (5), the green onion silk
It is 1 with ginger splices and the mass ratio of the snakeheaded fish fish body:5~10.
5. the preparation method that instant snakeheaded fish soup according to claim 1 stews, it is characterised in that in step (6), native green onion, ginger and garlic
The mass ratio of block and water is 1:10~20, it is described it is a certain amount of be percent mass than 30~80%, the mass ratio of water and snakeheaded fish fish body
For 1.5~3:1.
6. the preparation method that instant snakeheaded fish soup according to claim 1 stews, it is characterised in that in step (6), to heating
Into fresh-keeping soup volume be initially added into water body 1/2, then the snakeheaded fish fish body is put into the fresh-keeping soup again.
7. the preparation method that instant snakeheaded fish soup according to claim 1 stews, it is characterised in that in step (6), also to described
Added in fresh-keeping soup and account for the matrimony vine of its weight 1~2%, 0.05~0.1% American Ginseng and 0.1~1% longan.
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Citations (6)
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|---|---|---|---|---|
| JPH0880176A (en) * | 1994-09-14 | 1996-03-26 | Ajinomoto Co Inc | Method for producing fish paste product and enzyme preparation |
| CN102160571A (en) * | 2010-02-22 | 2011-08-24 | 冈食品株式会社 | Manufacturing method and cooking method of frozen fish |
| JP2012147716A (en) * | 2011-01-18 | 2012-08-09 | Oka Foods Co Ltd | Method for producing frozen fish, and method for cooking the same |
| CN106333322A (en) * | 2016-08-30 | 2017-01-18 | 吴红梅 | Processing technology of licorice snakehead soup |
| CN106615021A (en) * | 2016-11-25 | 2017-05-10 | 成都大学 | Fresh-keeping method of freshwater fishes |
| CN106690206A (en) * | 2015-11-17 | 2017-05-24 | 周丽 | Preparation method for snakehead soup with mung beans |
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2017
- 2017-12-04 CN CN201711262049.4A patent/CN107822055A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0880176A (en) * | 1994-09-14 | 1996-03-26 | Ajinomoto Co Inc | Method for producing fish paste product and enzyme preparation |
| CN102160571A (en) * | 2010-02-22 | 2011-08-24 | 冈食品株式会社 | Manufacturing method and cooking method of frozen fish |
| JP2012147716A (en) * | 2011-01-18 | 2012-08-09 | Oka Foods Co Ltd | Method for producing frozen fish, and method for cooking the same |
| CN106690206A (en) * | 2015-11-17 | 2017-05-24 | 周丽 | Preparation method for snakehead soup with mung beans |
| CN106333322A (en) * | 2016-08-30 | 2017-01-18 | 吴红梅 | Processing technology of licorice snakehead soup |
| CN106615021A (en) * | 2016-11-25 | 2017-05-10 | 成都大学 | Fresh-keeping method of freshwater fishes |
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Application publication date: 20180323 |