CN107981250A - A kind of sauerkraut dried fish and preparation method thereof - Google Patents
A kind of sauerkraut dried fish and preparation method thereof Download PDFInfo
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- CN107981250A CN107981250A CN201711061685.0A CN201711061685A CN107981250A CN 107981250 A CN107981250 A CN 107981250A CN 201711061685 A CN201711061685 A CN 201711061685A CN 107981250 A CN107981250 A CN 107981250A
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- sauerkraut
- fish
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- dried fish
- dried
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 58
- 235000021108 sauerkraut Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 22
- 235000014347 soups Nutrition 0.000 claims abstract description 16
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000015067 sauces Nutrition 0.000 claims description 7
- 235000021419 vinegar Nutrition 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 description 7
- 241000234314 Zingiber Species 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- 241000252233 Cyprinus carpio Species 0.000 description 1
- 241001275898 Mylopharyngodon piceus Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000033764 rhythmic process Effects 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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of sauerkraut dried fish and preparation method thereof, it is immersed in using by flesh of fish low temperature by the way of soup spice, control the growth of miscellaneous bacteria, so that the sauerkraut dried fish being prepared has the more long shelf-life, the present invention is carried out fried or dried after first wrapping up sauerkraut and flour, sterilized while mouthfeel is obtained, so that the obtained sauerkraut dried fish shelf-life is longer, compared to direct fish fry block, due to wrapping up in the parcel of material, the internal flesh of fish reduces the loss of moisture during frying, so that mouthfeel is fresher and tenderer, the preparation method of the present invention is succinct, safety, obtained sauerkraut dried fish remains the characteristic of the Fish with Chinese Sauerkraut on taste, shelf-life is longer and instant edible.
Description
Technical field
The present invention relates to food processing field, more particularly, to a kind of sauerkraut dried fish and preparation method thereof.
Background technology
The Fish with Chinese Sauerkraut can be made of the fish material matching sauerkraut such as grass carp, black carp, carp and auxiliary material, and the flesh of fish is tasty, it is deep by
Consumers in general's likes.At present, the Fish with Chinese Sauerkraut needs the edible shelf-life on the same day mainly based on sale after the cooking in hotel, dining room
Short, with people's the accelerating rhythm of life, this processing method can not meet modern consumer to convenient food efficiently demand,
Therefore there is an urgent need for the preparation method of a kind of long shelf-life and convenient efficiently the Fish with Chinese Sauerkraut.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of sauerkraut dried fish and preparation method thereof, and preparation process is simple,
The sauerkraut dried fish long shelf-life that is prepared, rich in taste.
The technical solution used in the present invention is：
The present invention provides a kind of preparation method of sauerkraut dried fish, comprises the following steps：
Take the flesh of fish to be soaked in the soup spice that temperature is 0~2 DEG C, drain；
Sauerkraut chopping or simple stage property are taken, flour is added and water is uniformly mixed to obtain and wraps up in material；
By the flesh of fish after draining wrap it is described wrap up in material, carry out frying or dry.
Preferably, the soup spice is made by method comprising the following steps：The vinegar of 1~5 mass parts is taken, adds 10
~50 mass parts mashed garlic, 10~50 mass parts bruised gingers, the thick chilli sauce of 1~10 mass parts, the salt and lactic acid of 30~50 mass parts
Bacterium, seals up for safekeeping, and the lactic acid bacteria is 0~105A/mL.
Further, it is 12~48h to seal the time up for safekeeping.
Further, it is 12~24h to seal the time up for safekeeping.
Further, the temperature sealed up for safekeeping is 30~35 DEG C.
Preferably, carry out fried or dry at a temperature of 120~140.
Preferably, the material of wrapping up in is in liquid shape.
Preferably, it is described to wrap up in flour in material：The mass ratio of sauerkraut is 10：(1~3).
Further, it is described to wrap up in flour in material：Sauerkraut：The mass ratio of water is 10：(1~3)：(5~20).
Preferably, it is further comprising the steps of：It is fried or be vacuum-packed after drying.
Preferably, the time of immersion is 24~48h.
Preferably, the flesh of fish is at least one of fillet, fish block and whole fish.
The present invention also provides a kind of sauerkraut dried fish, it is made by above-mentioned preparation method.
The beneficial effects of the invention are as follows：
At present using in the Fish with Chinese Sauerkraut manufacture craft of fried mode, be first carry out fish fry block again with sauerkraut and baste into
Row mixing seasoning, such a manufacture craft after frying because being soaked to obtain the taste of sauerkraut, therefore by the way of fried again
It is only capable of obtaining fried mouthfeel, the operation for stilling need to be sterilized after follow-up immersion is first wrapped up to improve the shelf-life in the present invention
Frying is carried out after sauerkraut and flour or is sterilized while obtaining mouthfeel the step of drying, by frying or dry so that
The obtained sauerkraut dried fish shelf-life is longer, and compared to direct fish fry block, due to wrapping up in the parcel of material, the internal flesh of fish is in frying
During reduce the loss of moisture so that mouthfeel is fresher and tenderer, by sauerkraut dried fish made from the preparation method of the present invention in mouth
Remain the characteristic of the Fish with Chinese Sauerkraut on taste, the shelf-life is longer and instant edible.
Embodiment
It is clearly and completely described below with reference to the technique effect of design of the embodiment to the present invention and generation, with
It is completely understood by the purpose of the present invention, feature and effect.Obviously, described embodiment is the part implementation of the present invention
Example, rather than whole embodiments, based on the embodiment of the present invention, those skilled in the art is not before making the creative labor
Obtained other embodiment is put, belongs to the scope of protection of the invention.
Embodiment 1
5g vinegars are taken, add bruised ginger, 1g thick chilli sauce, 50g salt and lactic acid bacteria that mashed garlic, the 10g that 10g is smashed to pieces are smashed to pieces,
The lactic acid bacteria wherein added is 105A/mL, sealed up for safekeeping at 30 DEG C fermentation 48h soup spice is made, take 500g fishes block temperature be 0
DEG C above-mentioned soup spice in soak 24h, pick up and drain；
The sauerkraut simple stage property of 20g traditional fabrications is taken, 200g flour is added and 400g water is uniformly mixed to obtain wrapping up in liquid shape
Material；
By the fish block after above-mentioned drain wrap it is above-mentioned wrap up in material, frying is carried out at a temperature of 120 DEG C and obtains sauerkraut dried fish.
The present invention takes the mode that flesh of fish low temperature is immersed in soup spice, can control the growth of miscellaneous bacteria so for preparing
Obtained sauerkraut dried fish has the more long shelf-life.
Embodiment 2
1g vinegars are taken, add bruised ginger, 10g thick chilli sauce, 30g salt and lactic acid bacteria that mashed garlic, the 50g that 50g is smashed to pieces are smashed to pieces,
The lactic acid bacteria wherein added is 105A/mL, seals fermentation 24h up for safekeeping at 35 DEG C and soup spice is made, take the 800g flesh of fish to be cut into thin fish
Piece soaks 48h in the above-mentioned soup spice that temperature is 0 DEG C, picks up and drains；
The sauerkraut simple stage property of 90g traditional fabrications is taken, 300g flour is added and 150g water is uniformly mixed to obtain wrapping up in liquid shape
Material；
By the fish block after above-mentioned drain wrap it is above-mentioned wrap up in material, dried at a temperature of 130 DEG C；
Vacuumizing bag dress is carried out after drying, obtains vacuum-packed sauerkraut dried fish.
The present invention can be thoroughly degerming using frying or by the way of drying, and the sauerkraut dried fish obtained after vacuum is carried out is guaranteed the quality
Phase was up to more than 24 months.
Embodiment 3
4g vinegars are taken, add bruised ginger, 10g thick chilli sauce, 50g salt and lactic acid bacteria that mashed garlic, the 50g that 10g is smashed to pieces are smashed to pieces,
The lactic acid bacteria wherein added is 103A/mL, seals fermentation 48h up for safekeeping at 30~35 DEG C and soup spice is made, take the whole fishes of 300g in temperature
To soak 24h in 0 DEG C of above-mentioned soup spice, pick up and drain；
The sauerkraut chopping of 40g traditional fabrications is taken, 200g flour is added and 300g water is uniformly mixed to obtain wrapping up in liquid shape
Material；
By the fish block after above-mentioned drain wrap it is above-mentioned wrap up in material, carried out at a temperature of 140 DEG C fried；
Vacuumizing bag dress is carried out after frying.
Embodiment 4
4g vinegars are taken, bruised ginger, 5g thick chilli sauce, 40g salt that mashed garlic, the 30g that 30g is smashed to pieces are smashed to pieces are added, 30~35
DEG C sealing 36h up for safekeeping is made soup spice, takes 200g fishes block to soak 36h in the above-mentioned soup spice that temperature is 2 DEG C, picks up and drain；
The sauerkraut chopping of 10g traditional fabrications is taken, 100g flour is added and 50g water is uniformly mixed to obtain wrapping up in liquid shape
Material；
By the fish block after above-mentioned drain wrap it is above-mentioned wrap up in material, carried out at a temperature of 120 DEG C fried.
Embodiment 5
3g vinegars are taken, bruised ginger, 5g thick chilli sauce, 40g salt that mashed garlic, the 30g that 30g is smashed to pieces are smashed to pieces are added, 30~35
DEG C sealing 12h up for safekeeping is made soup spice, takes 200g fishes block to soak 36h in the above-mentioned soup spice that temperature is 2 DEG C, picks up and drain；
The sauerkraut chopping of 30g traditional fabrications is taken, 100g flour is added and 200g water is uniformly mixed to obtain and wraps up in material；
By the fish block after above-mentioned drain wrap it is above-mentioned wrap up in material, dried at a temperature of 120 DEG C.
Claims (10)
1. a kind of preparation method of sauerkraut dried fish, it is characterised in that comprise the following steps：
Take the flesh of fish to be soaked in the soup spice that temperature is 0~2 DEG C, drain；
Sauerkraut chopping or simple stage property are taken, flour is added and water is uniformly mixed to obtain and wraps up in material；
By the flesh of fish after draining wrap it is described wrap up in material, carry out frying or dry.
2. the preparation method of sauerkraut dried fish according to claim 1, it is characterised in that the soup spice is by including following
The method of step is made：The vinegar of 1~5 mass parts is taken, adds 10~50 mass parts mashed garlic, 10~50 mass parts bruised gingers, 1~10
The thick chilli sauce of mass parts, the salt of 30~50 mass parts and lactic acid bacteria, seal up for safekeeping, and the lactic acid bacteria is 0~105A/mL.
3. the preparation method of sauerkraut dried fish according to claim 2, it is characterised in that it is 12~48h to seal the time up for safekeeping.
4. the preparation method of sauerkraut dried fish according to claim 2, it is characterised in that the temperature sealed up for safekeeping is 30~35 DEG C.
5. according to the preparation method of claim 1-4 any one of them sauerkraut dried fish, it is characterised in that in 120~140 DEG C of temperature
Degree is lower to carry out fried or dries.
6. according to the preparation method of claim 1-4 any one of them sauerkraut dried fish, it is characterised in that described to wrap up in face in material
Powder：The mass ratio of sauerkraut is 10：(1~3).
7. according to the preparation method of claim 1-4 any one of them sauerkraut dried fish, it is characterised in that further include following step
Suddenly：It is fried or be vacuum-packed after drying.
8. according to the preparation method of claim 1-4 any one of them sauerkraut dried fish, it is characterised in that the time of immersion is 24
~48h.
9. according to the preparation method of claim 1-4 any one of them sauerkraut dried fish, it is characterised in that the flesh of fish is fish
At least one of piece, fish block and whole fish.
10. a kind of sauerkraut dried fish, it is characterised in that be made by any preparation methods of claim 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711061685.0A CN107981250A (en) | 2017-11-02 | 2017-11-02 | A kind of sauerkraut dried fish and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711061685.0A CN107981250A (en) | 2017-11-02 | 2017-11-02 | A kind of sauerkraut dried fish and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107981250A true CN107981250A (en) | 2018-05-04 |
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ID=62030564
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711061685.0A Pending CN107981250A (en) | 2017-11-02 | 2017-11-02 | A kind of sauerkraut dried fish and preparation method thereof |
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| CN (1) | CN107981250A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317673A (en) * | 2008-07-05 | 2008-12-10 | 荣成波德隆食品有限公司 | Quick-freezing laver sardine steak food and preparation thereof |
| CN102697094A (en) * | 2012-05-24 | 2012-10-03 | 太仓市飞凤食品有限公司 | Preparation method of dried black carps |
| CN104366587A (en) * | 2014-11-21 | 2015-02-25 | 淮南白蓝企业集团有限公司 | Preparation method of microwave-cooked instant fish |
| CN105410736A (en) * | 2015-11-24 | 2016-03-23 | 中国水产科学研究院长江水产研究所 | Processing method of pot-stewed fermented tilapia |
| CN105815677A (en) * | 2016-03-29 | 2016-08-03 | 河南省淇县永达食业有限公司 | Pickled Chinese cabbage chicken steak wrapped with powder and making method thereof |
-
2017
- 2017-11-02 CN CN201711061685.0A patent/CN107981250A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317673A (en) * | 2008-07-05 | 2008-12-10 | 荣成波德隆食品有限公司 | Quick-freezing laver sardine steak food and preparation thereof |
| CN102697094A (en) * | 2012-05-24 | 2012-10-03 | 太仓市飞凤食品有限公司 | Preparation method of dried black carps |
| CN104366587A (en) * | 2014-11-21 | 2015-02-25 | 淮南白蓝企业集团有限公司 | Preparation method of microwave-cooked instant fish |
| CN105410736A (en) * | 2015-11-24 | 2016-03-23 | 中国水产科学研究院长江水产研究所 | Processing method of pot-stewed fermented tilapia |
| CN105815677A (en) * | 2016-03-29 | 2016-08-03 | 河南省淇县永达食业有限公司 | Pickled Chinese cabbage chicken steak wrapped with powder and making method thereof |
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Application publication date: 20180504 |
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