CN107927626A - A kind of fluff can and preparation method thereof - Google Patents
A kind of fluff can and preparation method thereof Download PDFInfo
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- CN107927626A CN107927626A CN201711184237.XA CN201711184237A CN107927626A CN 107927626 A CN107927626 A CN 107927626A CN 201711184237 A CN201711184237 A CN 201711184237A CN 107927626 A CN107927626 A CN 107927626A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000251468 Actinopterygii Species 0.000 claims abstract description 63
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 241000276457 Gadidae Species 0.000 claims abstract description 19
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 18
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 9
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 9
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 9
- 241000018646 Pinus brutia Species 0.000 claims abstract description 9
- 244000203593 Piper nigrum Species 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 9
- 235000013614 black pepper Nutrition 0.000 claims abstract description 9
- 229940029982 garlic powder Drugs 0.000 claims abstract description 9
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 9
- 235000019991 rice wine Nutrition 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 235000015067 sauces Nutrition 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000019249 food preservative Nutrition 0.000 claims abstract description 6
- 239000005452 food preservative Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 43
- 241000276435 Gadus Species 0.000 claims description 23
- 238000010025 steaming Methods 0.000 claims description 19
- 238000009835 boiling Methods 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 230000007306 turnover Effects 0.000 claims 1
- 240000007232 Illicium verum Species 0.000 abstract description 5
- 235000008227 Illicium verum Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 2
- 235000019688 fish Nutrition 0.000 description 52
- 241000628997 Flos Species 0.000 description 13
- 241000234314 Zingiber Species 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 6
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 6
- 241000269821 Scombridae Species 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 235000020640 mackerel Nutrition 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000004332 deodorization Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 240000008415 Lactuca sativa Species 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000010288 sodium nitrite Nutrition 0.000 description 3
- 241000972773 Aulopiformes Species 0.000 description 2
- 241001125843 Trichiuridae Species 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 235000019515 salmon Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 241000252203 Clupea harengus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241001110084 Hilsa Species 0.000 description 1
- 241000033340 Merluccius capensis Species 0.000 description 1
- 241001274979 Selenotoca multifasciata Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 235000020992 canned meat Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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 a kind of fluff can and preparation method thereof, its key points of the technical solution are that：The fluff can includes codfish, dispensing A and dispensing B, and dispensing A includes edible salt, white granulated sugar, Steamed fish soy sauce, yellow rice wine, ginger, illiciumverum, cassia bark, Chinese prickly ash, dried orange peel and food preservative；Dispensing B includes edible salt, white granulated sugar, garlic powder, ginger powder, white pepper powder and fish sauce；The preparation method of the fluff can includes the following steps（1）Pretreatment；（2）Cook；（3）Draining；（4）System pine；（5）Stir-frying；（6）Steam；（7）Packaging, has reached the moisture that can improve fluff, the technique effect of abundant fluff mouthfeel.
Description
Technical field
The present invention relates to field of processing of aquatic products, more particularly to a kind of fluff can and preparation method thereof.
Background technology
Gadus belongs to cold aqueous demersal fishes, one of marine economy fish produced for Northern Coastal Region.Its meat is white thin fresh and tender,
Tasty and refreshing oiliness, many countries are using gadus as main edible fishes in the world.Codfish is sweet in flavor beautiful, full of nutrition, albumen in meat
Matter is all higher than salmon, butterfish, hilsa herring, hairtail, and institute is fatty only 0.5% as shark in meat, and lower than salmon 17
Times, 7 times lower than hairtail；Liver oil content is high, also required containing human body institute in addition to rich in common fish oil all DHA, DPA
Vitamin A. D. E and other multivitamins.In addition to eating raw, various aquatic foods are also processed to, gadus can be made into fish
Canned meat, stockfish, salt down smoked fish or fluff.
Existing to refer to the Chinese patent that application publication number is CN104544313A, it discloses a kind of mackerel dried fish floss
Preparation method, comprise the following steps：（1）Pretreatment of raw material；（2）Deburring；（3）Sterilization；（4）Salt marsh；（5）Deodorization；（6）Burn
It is roasting；（7）Peeling；（8）Seasoning；（9）Boiling；（10）Squeezing；（11）It is dry to rub pine with the hands；（12）Packaging.
But in the preparation method of existing dried fish floss, the moisture of dried fish floss is generally 15% or so, due to the moisture of this dried fish floss
Content is less, can feel more dry during edible, mouthfeel is bad, therefore the moisture for how improving fluff is
A problem to be solved.
The content of the invention
It is an object of the present invention to providing a kind of fluff can, its mouthfeel is excellent, delicious flavour, is adapted to most of
Crowd eats.
The present invention above-mentioned technical purpose technical scheme is that：
A kind of fluff can, including codfish, dispensing A and dispensing B, on the basis of the codfish of 100 parts by weight, dispensing A
Including 5-8 parts of edible salt, 5-8 parts of white granulated sugar, 1-3 parts of Steamed fish soy sauce, 2-4 parts of yellow rice wine, 1-3 parts of ginger is 0.5-1.5 parts octagonal,
0.04-0.08 parts of 0.5-1.5 parts of cassia bark, 0.5-1.5 parts of Chinese prickly ash, 0.5-1.5 parts of dried orange peel and food preservative；Dispensing B includes
1-3 parts of 2-4 parts of edible salt, 2-4 parts of white granulated sugar, 2-3 parts of garlic powder, 2-3 parts of ginger powder, 2-3 parts of white pepper powder and fish sauce.
By using such scheme, yellow rice wine in dispensing A, ginger to codfish deodorization, edible salt, white granulated sugar, Steamed fish soy sauce,
It is tasty that illiciumverum, cassia bark, Chinese prickly ash, dried orange peel can be more easy to Steamed fish soy sauce, since the water content of finished product fluff is higher, so needing
Plus a little food preservative；Ginger powder can be again to fluff deodorization in dispensing B, and fish sauce makes the taste of fluff more
Delicious, edible salt, white granulated sugar, garlic powder, white pepper powder can increase fluff mouthfeel level, and dispensing species is few again can be farthest
Preserve the delicious food of gadus in itself.
Preferably, on the basis of the codfish of 100 parts by weight, dispensing A includes：6 parts of edible salt, 6 parts of white granulated sugar, Steamed fish fermented soya beans, salted or other wise
0.05 part of 2 parts of oil, 3 parts of yellow rice wine, 2 parts of ginger, 1 part octagonal, 1 part of cassia bark, 1 part of Chinese prickly ash, 1 part of dried orange peel and food preservative；Match somebody with somebody
Material B includes：2 parts of 3 parts of edible salt, 3 parts of white granulated sugar, 1.5 parts of garlic powder, 1.5 parts of ginger powder, 1.5 parts of white pepper powder and fish sauce.
By using such scheme, the reasonable mixture ratio of dispensing A, fluff mouthfeel is more preferably；Using the proportioning of dispensing B, then increase
Add outside the mouthfeel of fluff and the delicious food of gadus in itself can be preserved well, fluff is met the taste of most people, eat
It is high with value.
The second object of the present invention is to provide a kind of preparation method of fluff can.
The present invention above-mentioned purpose technical scheme is that：
A kind of preparation method of fluff can, comprises the following steps：
（1）Pretreatment：Fresh gadus is taken, head, tail is removed, then splits gadus, then will with clear water with the pulling-out of cutter flesh of fish
The flesh of fish cleans up；
（2）Cook：150% clear water of codfish weight is added into pot, dispensing A is then placed in, dispensing A is mixed with clear water
Uniformly to the flesh of fish is put into after boiling water, it is changed to be boiled with soft fire to tasty after water seethes with excitement again;
（3）Draining：Codfish draining 1-1.5h after will be cooked there is no water until ooze downwards;
（4）System pine：The flesh of fish after draining is put into boulder crusher coarse crushing, then places on loosening machine and beats；
（5）Stir-frying：2% edible oil of codfish weight is put into pot, then the fluff after beating is put into pot and is stir-fried
3-5min is until fry out fragrance, and then the addition dispensing B into pot, continues stir-frying 20-30min until the bottom of a pan does not have moisture；
（6）Steam：The flesh of fish after stir-frying is put into steamer to steam, 100-110 DEG C of steaming temperature;
（7）Packaging：Packing is sterilized, Ran Houleng into vial after being vented, sealing after fluff cooling after steaming
But it is finished product to room temperature.
By using such scheme, due to during fluff is made, not by press dewatering so that fluff
In moisture retained, but the loss of moisture is had during stir-frying, therefore the fluff after stir-frying is by steaming
Process, vapor can be penetrated into fluff during evaporation, improve the moisture of fluff.
Preferably, the step（2）Middle small fire temperature is 40-45 DEG C.
By using such scheme, small fire is used when cooking, dispensing A can be made slowly to penetrate into codfish, make it more
It is tasty.
Preferably, the step（2）The brew time of middle small fire is 1-1.5h.
By using such scheme, when cooking, the time of cooking is 1-1.5h, and tasty effect is more preferable.
Preferably, the step（5）Gadus moisture after middle stir-frying is 30-35%.
By using such scheme, in stir-frying, when the bottom of a pan does not have moisture, fluff, which can farthest absorb, matches somebody with somebody
Expect B, but in the process, the moisture of fluff can be reduced to 30-35%.
Preferably, the step（6）Middle steaming time is 10-15min.
By using such scheme, steaming time 10-15min, the vapor of generation can fully penetrate into fluff
In, increase the moisture of fluff.
Preferably, the step（6）The water content of middle finished product fluff is 40-45%.
By using such scheme, the water content of the finished product fluff after steaming is 40-45%, and fluff is compared to biography at this time
The dried fish floss moisture of system is high, and mouthfeel is more preferably.
In conclusion the invention has the advantages that：
1. due to during fluff is made, not by press dewatering so that the moisture in fluff is retained, but
The loss of moisture is had during stir-frying, therefore the fluff after stir-frying through the process steaming, water is being evaporated to water
It during steam, can penetrate into fluff, improve the moisture of fluff, be more suitable for most of crowds and eat；
2. during cooking, 1-1.5h is stewed slowly using small fire, can make that fluff is more tasty, and mouthfeel is more preferable；
3. the water content of fluff in suitable scope, ensures that fluff will not be too dry while mouthfeel is kept, while cod
The water content of dried fish floss will not be too high, can increase freshness.
Embodiment
First, embodiment is made
Embodiment 1：
（1）Pretreatment：Using the fresh gaduses of 1Kg as metering, take fresh gadus to remove head, tail, then gadus is splitted, is taken with cutter
Go out the flesh of fish, then cleaned up the flesh of fish with clear water；
（2）Cook：The clear water of 1.5Kg is added into pot, dispensing A is then placed in, dispensing A is uniformly mixed to boiling water with clear water
After be put into the flesh of fish, temperature be changed to after water seethes with excitement again be 40 DEG C to be boiled with soft fire 1.5h to tasty;Dispensing A includes:Edible salt
60g, white granulated sugar 60g, 20 g of Steamed fish soy sauce, 30 g of yellow rice wine, 20 g of ginger, 10 g of illiciumverum, 10 g of cassia bark, 10 g of Chinese prickly ash, dried orange peel
0.5 g of 10 g and sodium nitrite；
（3）Draining：Codfish draining 1.5h after will be cooked there is no water until ooze downwards;
（4）System pine：The flesh of fish after draining is put into boulder crusher coarse crushing, then places on loosening machine and beats in meat foam state；
（5）Stir-frying：20g salad oils are put into pot, the fluff after beating then is put into pot the 5min that stir-fries until frying out
Fragrance, then dispensing B is added into pot, until the bottom of a pan does not have moisture, the gadus moisture after stir-frying is the 30min that continues to stir-fry
30%；Dispensing B includes edible salt 30g, white granulated sugar 30g, garlic powder 15g, ginger powder 15g, white pepper powder 15g and fish sauce 20g；
（6）Steam：The flesh of fish after stir-frying is put into steamer to steam, steaming temperature is 105 DEG C, steaming time 13min, at this time cod
The water content of dried fish floss is 42%;
（7）Packaging：Packing is sterilized, Ran Houleng into vial after being vented, sealing after fluff cooling after steaming
But it is finished product to room temperature.
Embodiment 2：
（1）Pretreatment：Using the fresh gaduses of 1Kg as metering, take fresh gadus to remove head, tail, then gadus is splitted, is taken with cutter
Go out the flesh of fish, then cleaned up the flesh of fish with clear water；
（2）Cook：The clear water of 1.5Kg is added into pot, dispensing A is then placed in, dispensing A is uniformly mixed to boiling water with clear water
After be put into the flesh of fish, temperature be changed to after water seethes with excitement again be 45 DEG C to be boiled with soft fire 1.3h to tasty；Dispensing A includes:Edible salt
60g, white granulated sugar 60g, 20 g of Steamed fish soy sauce, 30 g of yellow rice wine, 20 g of ginger, 10 g of illiciumverum, 10 g of cassia bark, 10 g of Chinese prickly ash, dried orange peel
0.5 g of 10 g and sodium nitrite；
（3）Draining：Codfish draining 1.3h after will be cooked is until few water ooze downwards in the flesh of fish;
（4）System pine：The flesh of fish after draining is put into boulder crusher coarse crushing, then places on loosening machine and beats in meat foam state；
（5）Stir-frying：20g salad oils are put into pot, the fluff after beating then is put into pot the 4min that stir-fries until frying out
Fragrance, then dispensing B is added into pot, continue stir-frying until the bottom of a pan does not have moisture, the gadus moisture after stir-frying is 33%；Match somebody with somebody
Material B includes edible salt 30g, white granulated sugar 30g, garlic powder 15g, ginger powder 15g, white pepper powder 15g and fish sauce 20g；
（6）Steam：The flesh of fish after stir-frying is put into steamer to steam, steaming temperature is 110 DEG C, steaming time 10min, at this time cod
The water content of dried fish floss is 40%;
（7）Packaging：Packing is sterilized, Ran Houleng into vial after being vented, sealing after fluff cooling after steaming
But it is finished product to room temperature.
Embodiment 3：
（1）Pretreatment：Using the fresh gaduses of 1Kg as metering, take fresh gadus to remove head, tail, then gadus is splitted, is taken with cutter
Go out the flesh of fish, then cleaned up the flesh of fish with clear water；
（2）Cook：The clear water of 1.5Kg is added into pot, dispensing A is then placed in, dispensing A is uniformly mixed to boiling water with clear water
After be put into the flesh of fish, temperature be changed to after water seethes with excitement again be 40 DEG C to be boiled with soft fire 1.5h to tasty;Dispensing A includes:Edible salt
60g, white granulated sugar 60g, 20 g of Steamed fish soy sauce, 30 g of yellow rice wine, 20 g of ginger, 10 g of illiciumverum, 10 g of cassia bark, 10 g of Chinese prickly ash, dried orange peel
0.5 g of 10 g and sodium nitrite；
（3）Draining：Codfish draining 1h after will be cooked there is no water until ooze downwards;
（4）System pine：The flesh of fish after draining is put into boulder crusher coarse crushing, then places on loosening machine and beats in meat foam state；
（5）Stir-frying：20g salad oils are put into pot, the fluff after beating then is put into pot the 3min that stir-fries until frying out
Fragrance, then dispensing B is added into pot, continue stir-frying until the bottom of a pan does not have moisture, the gadus moisture after stir-frying is 35%；Match somebody with somebody
Material B includes edible salt 30g, white granulated sugar 30g, garlic powder 15g, ginger powder 15g, white pepper powder 15g and fish sauce 20g；
（6）Steam：The flesh of fish after stir-frying is put into steamer to steam, steaming temperature is 100 DEG C, steaming time 15min, at this time cod
The water content of dried fish floss is 45%;
（7）Packaging：Packing is sterilized, Ran Houleng into vial after being vented, sealing after fluff cooling after steaming
But it is finished product to room temperature.
2nd, comparative example is made
Comparative example：Use preparation side of the application publication number for a kind of mackerel dried fish floss disclosed in the Chinese patent of CN104544313A
Method, its step are（1）Pretreatment of raw material；（2）Deburring；（3）Sterilization；（4）Salt marsh；（5）Deodorization；（6）Barbecue；（7）Peeling；（8）
Seasoning；（9）Boiling；（10）Squeezing；（11）It is dry to rub pine with the hands；（12）Packaging；Using the side squeezed by hand during its squeezing
Formula, mackerel meat is placed in clean gauze and wrapped, and is placed among two chopping blocks, weight is placed on chopping block, is squeezed repeatedly
Until flowed out without liquid；In pine is rubbed in its drying with the hands, the mackerel piece after press dewatering is carried out by 40 DEG C of drying boxes again
20min, it is dry after to being manually twisted into mackerel dried fish floss after water content 16%.
3rd, the performance of fluff made from above example and comparative example is tested.
Sensory evaluation：Sensory evaluation group is formed by 30 people, the color and luster of fluff, mouthfeel, smell are evaluated respectively.
The results are shown in Table 1 for each evaluation index.
The performance test results of fluff prepared by 1 each embodiment of table and comparative example
| Sensory evaluation | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Color and luster | It is golden yellow | It is golden yellow | It is golden yellow | It is golden yellow |
| Smell | Taste with sweet and sour flavor is strong | It is with sweet and sour flavor strong | It is with sweet and sour flavor strong | Taste with sweet and sour flavor is weaker |
| Mouthfeel | Entrance taste level enriches, and dry and wet is suitable | Entrance taste level enriches, and moisture is slightly few | Entrance taste level enriches, and moisture is slightly more | Mouthfeel is dry and astringent, is not suitable for excessively edible |
| Water content % | 42 | 40 | 45 | 16 |
From data above, the dried fish floss moisture that conventional method makes is relatively low, and mouthfeel is drier and more astringent when eating, and is not suitable for
It is more edible, and dried fish floss prepared by the present invention, taste with sweet and sour flavor is strong, and appetite is higher when eating, and moisture is moderate, is adapted to more
Number crowd eats；Different moisture mouthfeels is slightly different, but the moisture of its fluff on the whole is 40-45%, special
When being not 42%, mouthfeel is optimal.
Claims (8)
- A kind of 1. fluff can, it is characterised in that：Including codfish, dispensing A and dispensing B, with the codfish of 100 parts by weight On the basis of, dispensing A includes 5-8 parts of edible salt, 5-8 parts of white granulated sugar, 1-3 parts of Steamed fish soy sauce, 2-4 parts of yellow rice wine, 1-3 parts of ginger, and eight Angle 0.5-1.5 parts, 0.5-1.5 parts of cassia bark, 0.5-1.5 parts of Chinese prickly ash, 0.5-1.5 parts of dried orange peel and food preservative 0.04-0.08 Part；Dispensing B includes 2-4 parts of edible salt, 2-4 parts of white granulated sugar, 2-3 parts of garlic powder, 2-3 parts of ginger powder, 2-3 parts of white pepper powder and fish 1-3 parts of dew.
- A kind of 2. fluff can according to claim 1, it is characterised in that：On the basis of the codfish of 100 parts by weight, Dispensing A includes 6 parts of edible salt, 6 parts of white granulated sugar, 2 parts of Steamed fish soy sauce, 3 parts of yellow rice wine, 2 parts of ginger, 1 part octagonal, 1 part of cassia bark, Chinese prickly ash 0.05 part of 1 part, 1 part of dried orange peel and food preservative；Dispensing B includes 3 parts of edible salt, 3 parts of white granulated sugar, 1.5 parts of garlic powder, ginger powder 2 parts of 1.5 parts, 1.5 parts of white pepper powder and fish sauce.
- A kind of 3. fluff can method prepared as described in any one in claim 1-2, it is characterised in that：Including following Step：（1）Pretreatment：Fresh gadus is taken, head, tail is removed, then splits gadus, then will with clear water with the pulling-out of cutter flesh of fish The flesh of fish cleans up；（2）Cook：150% clear water of codfish weight is added into pot, dispensing A is then placed in, dispensing A is mixed with clear water Uniformly to the flesh of fish is put into after boiling water, it is changed to be boiled with soft fire to tasty after water seethes with excitement again;（3）Draining：Codfish draining 1-1.5h after will be cooked there is no water until ooze downwards;（4）System pine：The flesh of fish after draining is put into boulder crusher coarse crushing, then places on loosening machine and beats；（5）Stir-frying：2% edible oil of codfish weight is put into pot, then the fluff after beating is put into pot and is stir-fried 3-5min is until fry out fragrance, then dispensing B is added into pot, and the 20-30min that continues to stir-fry is not until the bottom of a pan has moisture；（6）Steam：The flesh of fish after stir-frying is put into steamer to steam, 100-110 DEG C of steaming temperature;（7）Packaging：Packing is sterilized, Ran Houleng into vial after being vented, sealing after fluff cooling after steaming But it is finished product to room temperature.
- A kind of 4. preparation method of fluff can according to claim 3, it is characterised in that：The step（2）It is medium and small Fiery temperature is 40-45 DEG C.
- A kind of 5. preparation method of fluff can according to claim 3, it is characterised in that：The step（2）It is medium and small The brew time of fire is 1-1.5h.
- A kind of 6. preparation method of fluff can according to claim 3, it is characterised in that：The step（5）In turn over Gadus moisture after stir-fry is 30-35%.
- A kind of 7. preparation method of fluff can according to claim 3, it is characterised in that：The step（6）Middle steaming Time processed is 10-15min.
- A kind of 8. preparation method of fluff can according to claim 3, it is characterised in that：The step（6）It is middle into The water content for savoring fluff is 40-45%.
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Citations (5)
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|---|---|---|---|---|
| KR19990086129A (en) * | 1998-05-26 | 1999-12-15 | 김기표 | Fried foods using fish meat and manufacturing method thereof |
| CN102379432A (en) * | 2010-08-29 | 2012-03-21 | 张绪霞 | Preparation method of dried fish floss |
| CN103300419A (en) * | 2013-06-28 | 2013-09-18 | 陈键 | Preparation method of pot-stewed fowl cod meat floss |
| CN103704775A (en) * | 2013-12-11 | 2014-04-09 | 荣成冠辰水产有限公司 | Preparing method of semi-dry type secondary-cooking salmon fish floss |
| CN105325931A (en) * | 2015-09-25 | 2016-02-17 | 山东和利农业发展有限公司 | Dried fish floss sauce and producing method thereof |
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- 2017-11-23 CN CN201711184237.XA patent/CN107927626A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990086129A (en) * | 1998-05-26 | 1999-12-15 | 김기표 | Fried foods using fish meat and manufacturing method thereof |
| CN102379432A (en) * | 2010-08-29 | 2012-03-21 | 张绪霞 | Preparation method of dried fish floss |
| CN103300419A (en) * | 2013-06-28 | 2013-09-18 | 陈键 | Preparation method of pot-stewed fowl cod meat floss |
| CN103704775A (en) * | 2013-12-11 | 2014-04-09 | 荣成冠辰水产有限公司 | Preparing method of semi-dry type secondary-cooking salmon fish floss |
| CN105325931A (en) * | 2015-09-25 | 2016-02-17 | 山东和利农业发展有限公司 | Dried fish floss sauce and producing method thereof |
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Application publication date: 20180420 |