CN107865340A - A kind of preparation method of crisp-fried yellow croaker - Google Patents
A kind of preparation method of crisp-fried yellow croaker Download PDFInfo
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- CN107865340A CN107865340A CN201711040422.1A CN201711040422A CN107865340A CN 107865340 A CN107865340 A CN 107865340A CN 201711040422 A CN201711040422 A CN 201711040422A CN 107865340 A CN107865340 A CN 107865340A
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- Prior art keywords
- yellow croaker
- fried
- crisp
- preparation
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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
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of preparation method of crisp-fried yellow croaker, it is to carry out frying again after yellow croaker is cleaned into drying, then spice is mixed again to pickle, present invention process is simple, the yellow croaker of making is nutritious, unique flavor, instant, the shortcomings that solving the inconvenient long-term preservation of yellow croaker and transporting for a long time, and fish pomace is less caused by frying, auxiliary material is not carried when fried, it cannot be easily caused the aging of oil, and the fish profile blasted, color is all more good-looking, it can avoid producing harmful material in frying course, add the safety guarantee of food.
Description
Technical field
The present invention relates to food processing field, and more particularly to the present invention relates to a kind of preparation method of crisp-fried yellow croaker.
Background technology
Yellow croaker is born in the East Sea, there is two hard stones in fish head, is Yellow Croaker Ear-stone, therefore also known as sciaenoid.In fish belly
White air bladder can make fish glue, the effect for having hemostasis, purpura haemorrhagica can be prevented.Yellow croaker contains abundant protein, micro member
Element and vitamin, there is good benefiting action to human body, and for having a delicate constitution and be middle-aged and old, edible yellow croaker can receive very
Good food therapy effect.Yellow croaker contains abundant trace elements of selenium, can remove free radical caused by body metabolism, can delay to decline
Always, and to various cancers there is prophylactic-therapeutic effect.Because being that the fresh goods shelf-life is shorter, people pickled for a long time using original or
Dry technique and be processed into dried product or curing food, economic benefit is poor；Traditional handicraft makes the flow bag of crisp-fried chrysanthemum canned fish
Include following steps：(1) draining is cleaned in flower fish decaptitating, and (2) are pickled tasty two hours with spice water, and (3) carry out fried.The above three
The problem that individual step：(1) because fish is wet, moisture is bigger, Pi Song, and more fish pomace, fish can be produced when fried
Slag not only makes the fish amount of losing scores more, is also easy to make oil degradation, once oily aging will produce gutter oil as harmful substance, shorten
The service life of oil, and it is unfavorable for health.(2) auxiliary material that fish carries when pickling, which enters in oil, also easily makes oil degradation,
And the fish profile blasted is plain, color is also deeper
The content of the invention
To solve the above problems, the present invention provides a kind of preparation method of crisp-fried yellow croaker, present invention process is simple, makes
Yellow croaker it is nutritious, unique flavor, instant solves that yellow croaker is inconvenient long-term to be preserved and transport for a long time lacks
Point, and fish pomace is less caused by frying, and auxiliary material is not carried when fried, it is not easy to cause the aging of oil, and the fish blasted
Profile, color are all more good-looking, can avoid producing harmful material in frying course, add the safety guarantor of food
Barrier.
To achieve the above object, the present invention uses following technological means：
The present invention provides a kind of preparation method of crisp-fried yellow croaker, comprises the following steps：
(1) fried yellow croaker is made, specifically includes following steps：
(1.1) yellow croaker decaptitating is taken to clean；
(1.2) clean yellow croaker is dried；
(1.3) yellow croaker after drying is carried out fried；
(2) spice is made, the spice includes following components by weight percent material：Anistree 5-6kg, fennel seeds 7.5-8kg,
Chinese prickly ash 6-7.5kg, galingal 5-6.5kg, dried orange peel 5-6kg, black pepper 1-2kg, nutmeg 2-2.5 ㎏, rhizoma zingiberis 7.5-8 ㎏, fructus amomi 2-
2.5kg, root of Dahurain angelica 3-3.5kg, kaempferia galamga 1-1.5kg, tsaoko 2.5-3kg, by above-mentioned material by component proportion it is good, shape of claying into power,
Make condiment powder；
(3) preserved materials soup is made, the preserved materials steamed dumping includes following components by weight percent material：Water 20kg, white granulated sugar 0.8kg,
Edible salt 1.5kg, the condiment powder 0.3kg in step (2), vinegar 1kg, monosodium glutamate 0.2kg；
(4) yellow croaker fried in step (1) is put into the material soup boiled in step (3), is put into 5 minutes or so and carries out
Tasty, material soup temperature control is at 50 degree or so；
(5) yellow croaker pickled in cooling step (4), the yellow croaker cooled down is carried out to vacuumize packaging, Ran Houjin
Row metal detects, and after metal detection is qualified, enters back into retorting process；
(6) yellow croaker after being sterilized in step (5) is subjected to outer packing, vanning.
Further, the drying in the step (1.2) is that the moisture for being made yellow croaker in a short time using dryer is dried
Do only 60% or so.
Further, the fried temperature automatically controlled Fryer for using water-oil separating in the step (1.3).
Further, in the step (2), spice includes following components by weight percent material：Anistree 5kg, fennel seeds
7.5kg, Chinese prickly ash 7.5kg, galingal 5kg, dried orange peel 5kg, black pepper 1kg, the ㎏ of nutmeg 2, the ㎏ of rhizoma zingiberis 7.5, fructus amomi 2kg, root of Dahurain angelica 3kg,
Kaempferia galamga 1kg, tsaoko 2.5kg.
Further, in the step (2), spice includes following components by weight percent material：Anistree 6kg, fennel seeds 8kg,
Chinese prickly ash 6kg, galingal 6.5kg, dried orange peel 6kg, black pepper 2kg, the ㎏ of nutmeg 2.5, the ㎏ of rhizoma zingiberis 8, fructus amomi 2.5kg, root of Dahurain angelica 3.5kg, mountain
How 1.5kg, tsaoko 3kg.
Further, each components by weight percent value of preserved materials soup and the fried yellow croaker in 50kg steps (1) in the step (3)
Measure corresponding.
Beneficial effects of the present invention：
Present invention process is simple, and the yellow croaker of making is nutritious, unique flavor, instant, solves yellow croaker not side
Just long-term the shortcomings that preserving and transporting for a long time, and fish pomace is less caused by frying, and auxiliary material is not carried when fried, it is not easy to
The aging of oil is caused, and the fish profile, the color that blast are all more good-looking, can avoid producing in frying course harmful
Material, add the safety guarantee of food.
Embodiment
With reference to specific embodiment, the present invention will be further described.
Embodiment 1：The present embodiment provides a kind of preparation method of crisp-fried yellow croaker, comprises the following steps：
(1) fried yellow croaker is made, specifically includes following steps：
(1.1) yellow croaker decaptitating is taken to clean；
(1.2) clean yellow croaker is dried, using dryer dries in a short time the moisture of yellow croaker and arrive
Only 60% or so, the epidermis of such fish more shrinks, and caused fish pomace can be less；
(1.3) yellow croaker after drying is carried out to fried, the fried temperature automatically controlled Fryer for using water-oil separating, by
Shunk in fish-skin, so caused fish pomace is also few, and caused a small amount of fish pomace is finally sunk in water, so oily not in oil
Non-aging, profile, the color of fish are also good-looking, also go out component；
(2) spice is made, the spice includes following components by weight percent material：Anistree 5kg, fennel seeds 7.5kg, Chinese prickly ash
7.5kg, galingal 5kg, dried orange peel 5kg, black pepper 1kg, the ㎏ of nutmeg 2, the ㎏ of rhizoma zingiberis 7.5, fructus amomi 2kg, root of Dahurain angelica 3kg, kaempferia galamga 1kg, grass
Fruit 2.5kg, by above-mentioned material by component proportion it is good, shape of claying into power, make condiment powder；
(3) preserved materials soup is made, the preserved materials steamed dumping includes following components by weight percent material：Water 20kg, white granulated sugar 0.8kg,
Edible salt 1.5kg, the condiment powder 0.3kg in step (2), vinegar 1kg, monosodium glutamate 0.2kg, each components by weight percent value walk with 50kg
Suddenly the fried yellow croaker amount in (1) is corresponding；
(4) yellow croaker fried in step (1) is put into the material soup boiled in step (3), is put into 5 minutes or so and carries out
Tasty, material soup temperature control is at 50 degree or so；
(5) yellow croaker pickled in cooling step (4), the yellow croaker cooled down is carried out to vacuumize packaging, Ran Houjin
Row metal detects, and after metal detection is qualified, enters back into retorting process；
(6) yellow croaker after being sterilized in step (5) is subjected to outer packing, vanning.
Present invention process is simple, and the yellow croaker of making is nutritious, unique flavor, instant, solves yellow croaker not side
Just long-term the shortcomings that preserving and transporting for a long time, and fish pomace is less caused by frying, and auxiliary material is not carried when fried, it is not easy to
The aging of oil is caused, and the fish profile, the color that blast are all more good-looking, can avoid producing in frying course harmful
Material, add the safety guarantee of food.
Embodiment 2：The present embodiment provides a kind of preparation method of crisp-fried yellow croaker, comprises the following steps：
(1) fried yellow croaker is made, specifically includes following steps：
(1.1) yellow croaker decaptitating is taken to clean；
(1.2) clean yellow croaker is dried, using dryer dries in a short time the moisture of yellow croaker and arrive
Only 60% or so, the epidermis of such fish more shrinks, and caused fish pomace can be less；
(1.3) yellow croaker after drying is carried out to fried, the fried temperature automatically controlled Fryer for using water-oil separating, by
Shunk in fish-skin, so caused fish pomace is also few, and caused a small amount of fish pomace is finally sunk in water, so oily not in oil
Non-aging, profile, the color of fish are also good-looking, also go out component；
(2) spice is made, the spice includes following components by weight percent material：Anistree 6kg, fennel seeds 8kg, Chinese prickly ash
6kg, galingal 6.5kg, dried orange peel 6kg, black pepper 2kg, the ㎏ of nutmeg 2.5, the ㎏ of rhizoma zingiberis 8, fructus amomi 2.5kg, root of Dahurain angelica 3.5kg, kaempferia galamga
1.5kg, tsaoko 3kg, by above-mentioned material by component proportion it is good, shape of claying into power, make condiment powder；
(3) preserved materials soup is made, the preserved materials steamed dumping includes following components by weight percent material：Water 20kg, white granulated sugar 0.8kg,
Edible salt 1.5kg, the condiment powder 0.3kg in step (2), vinegar 1kg, monosodium glutamate 0.2kg, each components by weight percent value walk with 50kg
Suddenly the fried yellow croaker amount in (1) is corresponding；
(4) yellow croaker fried in step (1) is put into the material soup boiled in step (3), is put into 5 minutes or so and carries out
Tasty, material soup temperature control is at 50 degree or so；
(5) yellow croaker pickled in cooling step (4), the yellow croaker cooled down is carried out to vacuumize packaging, Ran Houjin
Row metal detects, and after metal detection is qualified, enters back into retorting process；
(6) yellow croaker after being sterilized in step (5) is subjected to outer packing, vanning.
Present invention process is simple, and the yellow croaker of making is nutritious, unique flavor, instant, solves yellow croaker not side
Just long-term the shortcomings that preserving and transporting for a long time, and fish pomace is less caused by frying, and auxiliary material is not carried when fried, it is not easy to
The aging of oil is caused, and the fish profile, the color that blast are all more good-looking, can avoid producing in frying course harmful
Material, add the safety guarantee of food.
Claims (6)
1. a kind of preparation method of crisp-fried yellow croaker, it is characterised in that comprise the following steps：
(1) fried yellow croaker is made, specifically includes following steps：
(1.1) yellow croaker decaptitating is taken to clean；
(1.2) clean yellow croaker is dried；
(1.3) yellow croaker after drying is carried out fried；
(2) spice is made, the spice includes following components by weight percent material：Anistree 5-6kg, fennel seeds 7.5-8kg, Chinese prickly ash
6-7.5kg, galingal 5-6.5kg, dried orange peel 5-6kg, black pepper 1-2kg, nutmeg 2-2.5 ㎏, rhizoma zingiberis 7.5-8 ㎏, fructus amomi 2-
2.5kg, root of Dahurain angelica 3-3.5kg, kaempferia galamga 1-1.5kg, tsaoko 2.5-3kg, by above-mentioned material by component proportion it is good, shape of claying into power,
Make condiment powder；
(3) preserved materials soup is made, the preserved materials steamed dumping includes following components by weight percent material：Water 20kg, white granulated sugar 0.8kg, eat
Salt 1.5kg, the condiment powder 0.3kg in step (2), vinegar 1kg, monosodium glutamate 0.2kg；
(4) yellow croaker fried in step (1) is put into the material soup boiled in step (3), is put into 5 minutes or so
Taste, material soup temperature control is at 50 degree or so；
(5) yellow croaker pickled in cooling step (4), the yellow croaker cooled down is carried out to vacuumize packaging, then carries out gold
Category detection, after metal detection is qualified, enters back into retorting process；
(6) yellow croaker after being sterilized in step (5) is subjected to outer packing, vanning.
2. the preparation method of a kind of crisp-fried yellow croaker according to claim 1, it is characterised in that in the step (1.2)
Drying be made in a short time using dryer yellow croaker moisture dry arrive only 60% or so.
3. the preparation method of a kind of crisp-fried yellow croaker according to claim 1, it is characterised in that in the step (1.3)
Frying uses the temperature automatically controlled Fryer of water-oil separating.
4. the preparation method of a kind of crisp-fried yellow croaker according to claim 1, it is characterised in that fragrant in the step (2)
Pungent material includes following components by weight percent material：Anistree 5kg, fennel seeds 7.5kg, Chinese prickly ash 7.5kg, galingal 5kg, dried orange peel 5kg, black pepper
1kg, the ㎏ of nutmeg 2, the ㎏ of rhizoma zingiberis 7.5, fructus amomi 2kg, root of Dahurain angelica 3kg, kaempferia galamga 1kg, tsaoko 2.5kg.
5. the preparation method of a kind of crisp-fried yellow croaker according to claim 1, it is characterised in that fragrant in the step (2)
Pungent material includes following components by weight percent material：Anistree 6kg, fennel seeds 8kg, Chinese prickly ash 6kg, galingal 6.5kg, dried orange peel 6kg, black pepper
2kg, the ㎏ of nutmeg 2.5, the ㎏ of rhizoma zingiberis 8, fructus amomi 2.5kg, root of Dahurain angelica 3.5kg, kaempferia galamga 1.5kg, tsaoko 3kg.
6. the preparation method of a kind of crisp-fried yellow croaker according to claim 1, it is characterised in that salt down in the step (3)
System material each components by weight percent value of soup is corresponding with the fried yellow croaker amount in 50kg steps (1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711040422.1A CN107865340A (en) | 2017-10-31 | 2017-10-31 | A kind of preparation method of crisp-fried yellow croaker |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711040422.1A CN107865340A (en) | 2017-10-31 | 2017-10-31 | A kind of preparation method of crisp-fried yellow croaker |
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| Publication Number | Publication Date |
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| CN107865340A true CN107865340A (en) | 2018-04-03 |
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| CN201711040422.1A Pending CN107865340A (en) | 2017-10-31 | 2017-10-31 | A kind of preparation method of crisp-fried yellow croaker |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990613A (en) * | 2020-09-04 | 2020-11-27 | 秦皇岛市金海马海产品有限公司 | Processing technology of crisp bone fish capable of removing fishy smell |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132901A (en) * | 2011-03-18 | 2011-07-27 | 浙江山水郎食品有限公司 | Method for processing instant crispy fish |
| CN104432129A (en) * | 2014-11-24 | 2015-03-25 | 冯雪莲 | Spiced donkey meat jerky and preparation method thereof |
-
2017
- 2017-10-31 CN CN201711040422.1A patent/CN107865340A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132901A (en) * | 2011-03-18 | 2011-07-27 | 浙江山水郎食品有限公司 | Method for processing instant crispy fish |
| CN104432129A (en) * | 2014-11-24 | 2015-03-25 | 冯雪莲 | Spiced donkey meat jerky and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990613A (en) * | 2020-09-04 | 2020-11-27 | 秦皇岛市金海马海产品有限公司 | Processing technology of crisp bone fish capable of removing fishy smell |
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Application publication date: 20180403 |