CN108402411A - A kind of processing method of fresh peppery grass carp full of nutrition - Google Patents
A kind of processing method of fresh peppery grass carp full of nutrition Download PDFInfo
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- CN108402411A CN108402411A CN201810156878.2A CN201810156878A CN108402411A CN 108402411 A CN108402411 A CN 108402411A CN 201810156878 A CN201810156878 A CN 201810156878A CN 108402411 A CN108402411 A CN 108402411A
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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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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 present invention relates to a kind of processing method of fresh-water fishes, the processing method of specifically a kind of fresh peppery grass carp full of nutrition.This method includes：Feedstock processing, marinated, cooking, liquefaction, sabot in advance are modulated using different fragrance by the processing of fish, are reduced the fishy smell of fish, subtract oligotrophic loss, then different vegetables of arranging in pairs or groups so that fish faint scent is mellow, quality is fine and smooth uniformly, and taste is excellent.
Description
Technical field
The present invention relates to a kind of processing method of fresh-water fishes, the processing side of specifically a kind of fresh peppery grass carp full of nutrition
Method.
Background technology
Fresh water grass carp not only fine and tender taste, taste good, also because it has, content of protein full of nutrition and fat is high,
Strong health-care function, containing the amino acid that 8 kinds of human bodies cannot synthesize, nutrition is easy to be absorbed by the body, and especially contains children growth
The features such as indispensable iodine, zinc, calcium etc. are micro-, therefore obtain liking for consumers in general.But this fish is fond of eating bad
Do, existing work usually now eaten with fresh fish, not only make trouble, can also the or duration and degree of heating incomplete because of condiment grasp bad, make out
Fresh-water fishes are not very good eating；Currently, the type of fishery -ies product is various on consumption market, taste is different, but all there is common defect, when
Fishy smell difficulty is removed, second is that insufficient fragrance, three are a lack of aftertaste, and it is not good enough to show as mouthfeel.Therefore constrain industrialized production i.e.
The sale for eating fresh-water fishes, the people that fish is eaten to some love bring inconvenience, also limit the sale of fresh-water fishes.
Invention content
In order to solve the problems, such as current techniques, the present invention provides a kind of processing of fresh peppery grass carp full of nutrition
Method increases grass carp nutrition to remove grass carp delicate flavour.
The present invention is achieved through the following technical solutions：
A kind of processing method of fresh peppery grass carp full of nutrition, including：
（1）Feedstock processing：Health and live grass carp is selected, the heart that the fish scale below fin pierces through fish is first scraped off, fish blood is put
Go out, then remove remaining fish scale, extracts the fish gill and heart, the edge of a knife is cut out at the back of fish；
（2）It is marinated：The grass carp handled well is immersed in cleaning agent, the painting of fish belly fish body is uniformly washed by rubbing with the hands, pulls out and drains, is added fragrant
Material pickles 20-30min, then grass carp is cleaned spare；
（3）It is pre- to cook：Seasoning a is added in the bottom of a pan, places into grass carp, after adding clear water, boils well-done to grass carp；
（4）Liquefaction：Edible oil is heated to 70-90 DEG C in pot, pours into seasoning b, step is added after stir-frying（3）In fish soup
It boils；
（5）Sabot：Seasoning vegetable is uniformly layered on and is tried to get to the heart of a matter, then is well placed step（3）Cooked grass carp, by step（4）It makes
Oil leaching is on grass carp.
Further, the step（1）Middle edge of a knife spacing is 2-5cm, depth 2-4cm.
Further, the step（2）In, in terms of mass parts, cleaning agent is formulated by following components：Beer 8-10,
Yellow rice wine 3-5, salt 1-2, vinegar 2-4.
Further, the step（2）In, in terms of mass parts, the preparation method of fragrance is：Remove the green apple 10- of core
15, lemon 2-3, onion 8-10, Longstamen Onion Bulb 9-12 mashing, mix to obtain the final product with 53 ° of Maotai-flavor liquor 15-20, salt 3-15, fragrance with
The mass ratio of grass carp is 3-4:10.
Further, the step（3）In, following mass parts meter, condiment a is composed of the following components：Octagonal 3-5, Amomum globosum loureiro
3-5, root of Dahurain angelica 1-2, tsaoko 5-8, fennel seeds 5-8, old ginger 8-10, shallot 9-12；The condiment a is 1-2 with grass carp mass ratio：
10。
Further, the step（4）The preparation method of middle condiment b is：In terms of mass parts, rod chilli 12-15, bubble green pepper are taken
3-8, green pepper 5-8, garlic 1-3 mixing, are cut into the powder that granularity is 0.5-0.8cm；The quality of the condiment b and edible oil
Than being 2:3；The mass ratio of the fish soup and edible oil is 1:3.
Further, the step（5）In, in terms of mass parts, seasoning vegetable is composed of the following components：Caraway 8-12, fish
Raw meat blade of grass 1-3, chive 5-8, Tender shredded ginger 5-8, cucumber silk 5-8, peppermint 9-11；The seasoning vegetable and the mass ratio of grass carp are 2-
3:10；The oil and the mass ratio of grass carp are 4-6:10.
Beneficial effects of the present invention：
（1）The present invention effectively reduces grass carp fishy smell, by the processing of fish, reduces fish fishy smell substance itself, using self-control cleaning agent,
Effectively dissolving odoring substance reduces bad mouthfeel of the grass carp in edible.
（2）The present invention improves grass carp nutritional ingredient, and fragrance of the invention is by removing the green apple of core, lemon, onion, Chinese onion
In vain, 53 ° of Maotai-flavor liquor, salt mix to obtain the final product, existing rich in active ingredients such as malic acid, vitamin, sulfur-bearing native compounds
Good inoxidizability prevents the oxidation of nutriment in grass carp, and makes marinated rear grass carp pure and fresh, is drenched through oil obtained
Under, fishy smell further decreases, vegetables of arranging in pairs or groups after sabot, increases grass carp mouthfeel and nutrition.
（3）Present invention processing is succinct, clear process, is suitble to assembly line large-scale production.
Specific implementation mode
Embodiment 1
A kind of processing method of fresh peppery grass carp full of nutrition, including：
（1）Feedstock processing：Health and live 1kg grass carps are selected, the heart that the fish scale below fin pierces through fish are first scraped off, by fish blood
It releases, then removes remaining fish scale, extract the fish gill and heart, at the back of fish according to spacing be 2cm, depth is that 2cm cuts out the edge of a knife；
（2）It is marinated：Beer 800g, yellow rice wine 300g, salt 100g, vinegar 200g are mixed to get cleaning agent, the grass carp that place will manage
It is immersed in cleaning agent, the painting of fish belly fish body is uniformly washed by rubbing with the hands, pulls out and drains；The green apple 100g, lemon 20g, ocean of core will be removed
Green onion 80g, Longstamen Onion Bulb 90g mashing, Maotai-flavor liquor 150g, salt 30g with 53 ° are mixed to get fragrance, 300g fragrance are taken to apply grass carp
Uniformly marinated 20min is smeared, then grass carp is cleaned spare；
（3）It is pre- to cook：Octagonal 30g, Amomum globosum loureiro 30g, root of Dahurain angelica 10g, tsaoko 50g, fennel seeds 50g, old ginger 80g, shallot 90g are mixed
Obtain condiment a；100g seasoning a are added in the bottom of a pan, places into grass carp, after adding clear water, boils well-done to grass carp；
（4）Liquefaction：Rod chilli 240g, bubble green pepper 60g, green pepper 100g, garlic 20g mixing are taken, the powder that granularity is 0.5cm is cut into and obtains
To condiment b, 400g condiment b and edible oil 600g is taken to be mixed and heated to 80 DEG C, step is added（3）Fish soup 200g obtained is boiled i.e.
It can；
（5）Sabot：Caraway 80g, houttuynia curdatu leaf 10g, chive 50g, Tender shredded ginger 50g, cucumber silk 50g, peppermint 90g are mixed to get
Seasoning vegetable；It takes 200g seasoning vegetables to be uniformly placed in try to get to the heart of a matter, is put into cooked grass carp, by 400g steps（4）In the oil boiled
It pours on grass carp.
Embodiment 2
A kind of processing method of fresh peppery grass carp full of nutrition, including：
（1）Feedstock processing：Health and live 2kg grass carps are selected, the heart that the fish scale below fin pierces through fish are first scraped off, by fish blood
It releases, then removes remaining fish scale, extract the fish gill and heart, at the back of fish according to spacing be 5cm, depth is that 4cm cuts out the edge of a knife；
（2）It is marinated：Beer 1000g, yellow rice wine 500g, salt 200g, vinegar 400g are mixed to get cleaning agent, the grass carp that place will manage
It is immersed in cleaning agent, the painting of fish belly fish body is uniformly washed by rubbing with the hands, pulls out and drains；The green apple 150g, lemon 30g, ocean of core will be removed
Green onion 100g, Longstamen Onion Bulb 120g mashing, Maotai-flavor liquor 200g, salt 150g with 53 ° are mixed to get fragrance, take 800g fragrance by grass carp
Uniformly marinated 20min is smeared, then grass carp is cleaned spare；
（3）It is pre- to cook：Octagonal 50g, Amomum globosum loureiro 50g, root of Dahurain angelica 20g, tsaoko 80g, fennel seeds 80g, old ginger 100g, shallot 120g are mixed
Conjunction obtains condiment a；200g seasoning a are added in the bottom of a pan, places into grass carp, after adding clear water until flooding grass carp, boils ripe to grass carp
Thoroughly；
（4）Liquefaction：Rod chilli 300g, bubble green pepper 160g, green pepper 160g, garlic 60g mixing are taken, the powder that granularity is 0.8cm is cut into
Condiment b is obtained, 800g condiment b and edible oil 1200g is taken to be mixed and heated to 70 DEG C, step is added（3）Fish soup 400g obtained is boiled
It opens；
（5）Sabot：Caraway 120g, houttuynia curdatu leaf 30g, chive 80g, Tender shredded ginger 80g, cucumber silk 80g, peppermint 110g are mixed
To seasoning vegetable；It takes 400g seasoning vegetables to be uniformly placed in try to get to the heart of a matter, is put into cooked grass carp, by 800g steps（4）In boil
Oil pours on grass carp..
Embodiment 3
A kind of processing method of fresh peppery grass carp full of nutrition, including：
（1）Feedstock processing：Health and live 1kg grass carps are selected, the heart that the fish scale below fin pierces through fish are first scraped off, by fish blood
It releases, then removes remaining fish scale, extract the fish gill and heart, at the back of fish according to spacing be 2cm, depth is that 4cm cuts out the edge of a knife；
（2）It is marinated：Beer 1000g, yellow rice wine 500g, salt 200g, vinegar 400g are mixed to get cleaning agent, the grass carp that place will manage
It is immersed in cleaning agent, the painting of fish belly fish body is uniformly washed by rubbing with the hands, pulls out and drains；The green apple 150g, lemon 30g, ocean of core will be removed
Green onion 100g, Longstamen Onion Bulb 120g mashing, Maotai-flavor liquor 200g, salt 50g with 53 ° are mixed to get fragrance, take 350g fragrance by grass carp
Uniformly marinated 20min is smeared, then grass carp is cleaned spare；
（3）It is pre- to cook：Octagonal 40g, Amomum globosum loureiro 40g, root of Dahurain angelica 15g, tsaoko 60g, fennel seeds 70g, old ginger 90g, shallot 90g are mixed
Obtain condiment a；150g seasoning a are added in the bottom of a pan, places into grass carp, after adding clear water, boils well-done to grass carp；
（4）Liquefaction：Rod chilli 260g, bubble green pepper 70g, green pepper 140g, garlic 40g mixing are taken, the powder that granularity is 0.6cm is cut into and obtains
To condiment b, 400g condiment b and edible oil 600g is taken to be mixed and heated to 90 DEG C, step is added（3）Fish soup 200g obtained is boiled i.e.
It can；
（5）Sabot：Caraway 80g, houttuynia curdatu leaf 10g, chive 50g, Tender shredded ginger 50g, cucumber silk 50g, peppermint 90g are mixed to get
Seasoning vegetable；It takes 200g seasoning vegetables to be uniformly placed in try to get to the heart of a matter, is put into cooked grass carp, by 500g steps（4）In the oil boiled
It pours on grass carp.
Test example
In Bijie City, seven-star close the villages clear water Pu Liangyan of area grass carp cultivation base, and growth selection stalwartness weight is close in same pond
6, grass carp, every fish body weight（900±15.32）G is randomly divided into control group, test group, and every group 3, control group is using normal
Rule method is cooked, and pungent condiment is mainly thick chilli sauce, and test group is cooked using the method for the present invention, and every fish takes after completing
Sample 100g drying measures the content of its amino acid, and carries out mouthfeel to every fish by evaluation of 50 ages between 12-50 Sui
Scoring, standards of grading are that uniform color 10 is divided, smell is 10 points pure and fresh, fine and smooth flexible 10 points of quality, and every group takes its average value.
Test result：
Fragrance amino acid content：
Appraisal result：
As can be seen that compared to control group, the content of fragrance amino acid Mid-Heaven Gate winter propylhomoserin improves 12.7% in test group, sweet
Histidine content improves 26.7%, the content of alanine improves 16.1%, the nutrition in the method for the present invention effective protection grass carp
Substance reduces the loss in nutriment reprocessing, and plays the role of hyperchromic flavouring, has good practical value.
Herein it is important to point out that, above example be only limitted to be further elaborated technical scheme of the present invention and
Illustrate, is not the further limitation to technical scheme of the present invention.
Claims (7)
1. a kind of processing method of fresh peppery grass carp full of nutrition, which is characterized in that including：
（1）Feedstock processing：Health and live grass carp is selected, the heart that the fish scale below fin pierces through fish is first scraped off, fish blood is put
Go out, then remove remaining fish scale, extracts the fish gill and heart, the edge of a knife is cut out at the back of fish；
（2）It is marinated：The grass carp handled well is immersed in cleaning agent, the painting of fish belly fish body is uniformly washed by rubbing with the hands, pulls out and drains, is added fragrant
Material pickles 20-30min, then grass carp is cleaned spare；
（3）It is pre- to cook：Seasoning a is added in the bottom of a pan, places into grass carp, after adding clear water, boils well-done to grass carp；
（4）Liquefaction：Edible oil is heated to 70-90 DEG C in pot, pours into seasoning b, step is added after stir-frying（3）In fish soup
It boils；
（5）Sabot：Seasoning vegetable is uniformly layered on and is tried to get to the heart of a matter, then is well placed step（3）Cooked grass carp, by step（4）It makes
Oil leaching is on grass carp.
2. the processing method of fresh peppery grass carp full of nutrition according to claim 1, it is characterised in that：The step（1）
Middle edge of a knife spacing is 2-5cm, depth 2-4cm.
3. the processing method of fresh peppery grass carp full of nutrition according to claim 1, which is characterized in that in terms of mass parts,
The step（2）Middle cleaning agent is formulated by following components：Beer 8-10, yellow rice wine 3-5, salt 1-2, vinegar 2-4.
4. the processing method of fresh peppery grass carp full of nutrition according to claim 1, which is characterized in that in terms of mass parts,
The step（2）The preparation method of middle fragrance is：Green apple 10-15, lemon 2-3, onion 8-10, the Longstamen Onion Bulb 9-12 for removing core are beaten
Slurry, mixes to obtain the final product with 53 ° of Maotai-flavor liquor 15-20, salt 3-15, and the mass ratio of fragrance and grass carp is 3-4:10.
5. the processing method of fresh peppery grass carp full of nutrition according to claim 1, it is characterised in that：Following mass parts
Meter, the step（3）Middle condiment a is composed of the following components：Octagonal 3-5, Amomum globosum loureiro 3-5, root of Dahurain angelica 1-2, tsaoko 5-8, fennel seeds 5-
8, old ginger 8-10, shallot 9-12；The condiment a is 1-2 with grass carp mass ratio：10.
6. the processing method of fresh peppery grass carp full of nutrition according to claim 1, which is characterized in that the step（4）
The preparation method of middle condiment b is：In terms of mass parts, rod chilli 12-15, bubble green pepper 3-8, green pepper 5-8, garlic 1-3 mixing are taken, is cut into
Granularity is the powder of 0.5-0.8cm；The mass ratio of the condiment b and edible oil is 2:3；The matter of the fish soup and edible oil
Amount is than being 1:3.
7. the processing method of fresh peppery grass carp full of nutrition according to claim 1, which is characterized in that the step（5）
In, in terms of mass parts, seasoning vegetable is composed of the following components：Caraway 8-12, houttuynia curdatu leaf 1-3, chive 5-8, Tender shredded ginger 5-8,
Cucumber silk 5-8, peppermint 9-11；The seasoning vegetable and the mass ratio of grass carp are 2-3:10；The oil and the mass ratio of grass carp are
4-6:10。
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| CN113475562A (en) * | 2021-07-21 | 2021-10-08 | 通威（成都）水产食品有限公司 | Processing method of fresh water scaleless fish |
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