CN108477531A - A kind of crisp-fried little yellow croaker leisure food processing method - Google Patents
A kind of crisp-fried little yellow croaker leisure food processing method Download PDFInfo
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- CN108477531A CN108477531A CN201810206294.1A CN201810206294A CN108477531A CN 108477531 A CN108477531 A CN 108477531A CN 201810206294 A CN201810206294 A CN 201810206294A CN 108477531 A CN108477531 A CN 108477531A
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- yellow croaker
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- 241000356842 Larimichthys polyactis Species 0.000 title claims abstract description 56
- 235000013305 food Nutrition 0.000 title claims abstract description 25
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 38
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000005303 weighing Methods 0.000 claims abstract description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000004806 packaging method and process Methods 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000002002 slurry Substances 0.000 claims abstract description 14
- 230000008595 infiltration Effects 0.000 claims abstract description 13
- 238000001764 infiltration Methods 0.000 claims abstract description 13
- 239000001384 succinic acid Substances 0.000 claims abstract description 12
- 235000011888 snacks Nutrition 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 229920000609 methyl cellulose Polymers 0.000 claims abstract description 7
- 239000001923 methylcellulose Substances 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- LNAZSHAWQACDHT-XIYTZBAFSA-N (2r,3r,4s,5r,6s)-4,5-dimethoxy-2-(methoxymethyl)-3-[(2s,3r,4s,5r,6r)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxy-6-[(2r,3r,4s,5r,6r)-4,5,6-trimethoxy-2-(methoxymethyl)oxan-3-yl]oxyoxane Chemical compound CO[C@@H]1[C@@H](OC)[C@H](OC)[C@@H](COC)O[C@H]1O[C@H]1[C@H](OC)[C@@H](OC)[C@H](O[C@H]2[C@@H]([C@@H](OC)[C@H](OC)O[C@@H]2COC)OC)O[C@@H]1COC LNAZSHAWQACDHT-XIYTZBAFSA-N 0.000 claims abstract description 6
- 239000011248 coating agent Substances 0.000 claims abstract description 6
- 238000000576 coating method Methods 0.000 claims abstract description 6
- 229920003063 hydroxymethyl cellulose Polymers 0.000 claims abstract description 6
- 229940031574 hydroxymethyl cellulose Drugs 0.000 claims abstract description 6
- 230000035515 penetration Effects 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000007598 dipping method Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241000251468 Actinopterygii Species 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 240000002045 Guettarda speciosa Species 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 240000007232 Illicium verum Species 0.000 claims description 6
- 235000008227 Illicium verum Nutrition 0.000 claims description 6
- 244000141353 Prunus domestica Species 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000013409 condiments Nutrition 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 210000001835 viscera Anatomy 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical class OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002203 pretreatment Methods 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
-
- 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
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
A kind of crisp-fried little yellow croaker leisure food processing method, pretreatment of raw material, infiltration seasoning, combination drying is fried, de-oiling, packaging of weighing, and following oil resistance processing is first carried out before the fried process：Oil resistance liquid is prepared first, by 1-4：1：Methylcellulose, succinic acid and hydroxymethyl cellulose is added in 1-4 ratio, it is slowly added into mixed liquor in 65-75 DEG C of water-baths and stirs into and wraps up in slurries, it is subsequently cooled to room temperature, add proper amount of sugar and citric acid, little yellow croaker is immersed and is wrapped up in slurries, 1 5min is placed at room temperature, enables little yellow croaker full penetration, coating；The features such as its simple, good reliability with processing technology can be substantially reduced the oil content and fat adsorbance of crisp-fried little yellow croaker snack food, fully meet people's mouthfeel and nutrition aspect demand.
Description
Technical field
The present invention relates to a kind of crisp-fried little yellow croaker leisure food processing methods, belong to the snack food processing of marine product
Technical field.
Background technology
The conventional machining process of crisp-fried little yellow croaker snack food is：Raw material pre-treatment, seasoning, drying, frying, cooling choosing
Grade, packaging of weighing.The crisp-fried little yellow croaker snack food made of above-mentioned processing method, there is oil content and fatty adsorbance
Higher, edible quality is not high, cannot meet the edible needs of people well.
Invention content
It is an object of the invention to overcome the shortcomings of the prior art, and provide that a kind of processing technology is simple, reliability
It is good, it can be substantially reduced the oil content of crisp-fried little yellow croaker snack food and fatty adsorbance, fully meet people's mouthfeel and nutrition
The crisp-fried little yellow croaker leisure food processing method of aspect demand.
The purpose of the present invention is by following technical solution to complete, a kind of crisp-fried little yellow croaker snack food processing side
Method, pretreatment of raw material, infiltration seasoning, combination drying is fried, de-oiling, packaging of weighing, and is first carried out before the fried process as follows
Oil resistance processing：Oil resistance liquid is prepared first, by 1-4：1：It is fine that methylcellulose, succinic acid and methylol is added in 1-4 ratio
Dimension element, is slowly added into mixed liquor and is stirred into 65-75 DEG C of water-baths and wrap up in slurries, be subsequently cooled to room temperature, add proper amount of sugar and lemon
Lemon acid, immerses little yellow croaker and wraps up in slurries, place 1-5min at room temperature, enables little yellow croaker full penetration, coating.
As preferred：The pretreatment of raw material is：The little yellow croaker of 20-30g/ items, i.e. plum fish, decaptitating are gone after internal organ clearly
Wash clean；
The infiltration seasons：The little yellow croaker cleaned up is immersed in 30-45 DEG C of flavoring liquid, dipping 10-30
Minute；
The frying is：Little yellow croaker after dipping flavoring liquid is entered into pot frying, the de-oiling after draining；
The packaging of weighing is：Sterilization vacuum packaging is carried out using food bag after the weighing.
As preferred：The flavoring formula of liquid is：It is subject to and water weight, ginger 0.5-1.5%, cassia bark is added
0.5-1%, 0 .1-1% of the root of Dahurain angelica, illiciumverum 0.1-1%, fennel seeds 0.5-1%, Chinese prickly ash 0.05-0.5%, white granulated sugar 1-3 % is old
Skin 0.1-1%, tsaoko 0.5-1%, garlic 0.5-1.5%；It is added in 2000ml water and boils half after the above condiment is weighed
Hour or more, make the boiling of addition to heating is stopped when 1000ml, removing feed liquid, addition accounts for the food that liquid weighs 0.5-1.5% in right amount
Salt, suitable yellow rice wine are spare；Added with the succinic acid to render palatable in the wine；
The frying is：Little yellow croaker after dipping is placed in 150 DEG C of -160 DEG C of oil cauldrons after frying 20-60 seconds and picks up de-oiling.
The present invention is the improvement in prior art basis, its simple, good reliability with processing technology can be substantially reduced
The oil content of crisp-fried little yellow croaker snack food and fatty adsorbance fully meet the spies such as people's mouthfeel and nutrition aspect demand
Point.
Specific implementation mode
Below in conjunction with specific embodiment, the present invention will be described in detail：A kind of crisp-fried little yellow croaker of the present invention stops
Not busy food-processing method, pretreatment of raw material, infiltration seasoning, combination drying is fried, de-oiling, packaging of weighing；The fried process
It is preceding first to carry out following oil resistance processing：Oil resistance liquid is prepared first, by 1-4：1：Methylcellulose, amber is added in 1-4 ratio
Acid and hydroxymethyl cellulose, are slowly added into mixed liquor and are stirred into 65-75 DEG C of water-baths and wrap up in slurries, be subsequently cooled to room temperature,
Add proper amount of sugar and citric acid, little yellow croaker is immersed and is wrapped up in slurries, places 1-5min at room temperature, little yellow croaker is enable fully to soak
Thoroughly, it coats.
As preferred embodiment, the present invention further has on the basis of embodiment disclosed above：
The pretreatment of raw material is：The little yellow croaker of 20-30g/ items, i.e. plum fish, decaptitating clean up after removing internal organ；
The infiltration seasons：The little yellow croaker cleaned up is immersed in 30-45 DEG C of flavoring liquid, dipping 10-30
Minute；
The frying is：Little yellow croaker after dipping flavoring liquid is entered into pot frying, the de-oiling after draining；
The packaging of weighing is：Sterilization vacuum packaging is carried out using food bag after the weighing.
Flavoring formula of liquid of the present invention is：It is subject to and water weight, ginger 0.5-1.5%, cassia bark 0.5-is added
1%, 0 .1-1% of the root of Dahurain angelica, illiciumverum 0.1-1%, fennel seeds 0.5-1%, Chinese prickly ash 0.05-0.5%, 1-3 % of white granulated sugar, dried orange peel
0.1-1%, tsaoko 0.5-1%, garlic 0.5-1.5%；Be added to after the above condiment is weighed in 2000ml water boil it is half small
When more than, make the boiling of addition to heating is stopped when 1000ml, remove feed liquid be added in right amount account for liquid weigh 0.5-1.5% salt,
Suitable yellow rice wine is spare；Added with the succinic acid to render palatable in the wine；
The frying is：Little yellow croaker after dipping is placed in 150 DEG C of -160 DEG C of oil cauldrons after frying 20-60 seconds and picks up de-oiling.
Embodiment 1：A kind of crisp-fried little yellow croaker leisure food processing method of the present invention, pretreatment of raw material, infiltration are adjusted
Taste, combination drying is fried, de-oiling, packaging of weighing；Following oil resistance processing is first carried out before the fried process：It prepares first
Oil resistance liquid, by 2.5：1：Methylcellulose, succinic acid and hydroxymethyl cellulose is added in 2.5 ratio, in 70 DEG C of water-baths slowly
Mixed liquor is added and stirs into and wraps up in slurries, is subsequently cooled to room temperature, adds proper amount of sugar and citric acid, little yellow croaker is immersed and wraps up in slurries
In, 3min is placed at room temperature, enables little yellow croaker full penetration, coating.
As preferred embodiment, the present invention further has on the basis of embodiment disclosed above：
The pretreatment of raw material is：The little yellow croaker of 20-30g/ items, i.e. plum fish, decaptitating clean up after removing internal organ；
The infiltration seasons：The little yellow croaker cleaned up is immersed in 38 DEG C of flavoring liquid, impregnates 20 minutes；
The frying is：Little yellow croaker after dipping flavoring liquid is entered into pot frying, the de-oiling after draining；
The packaging of weighing is：Sterilization vacuum packaging is carried out using food bag after the weighing.
Flavoring formula of liquid of the present invention is：It is subject to and water weight, ginger 1%, cassia bark 0.8%, the root of Dahurain angelica 0 is added
.5%, illiciumverum 0.5%, fennel seeds 0.8%, Chinese prickly ash 0.2%, white granulated sugar 2%, dried orange peel 0.5%, tsaoko 0.8%, garlic 1%；By the above condiment
It is added in 2000ml water after weighing well and boils half an hour or more, made the boiling of addition to heating is stopped when 1000ml, remove material
Liquid is added in right amount to be accounted for liquid to weigh 1 salt, 0.2% yellow rice wine spare；The succinic acid to render palatable added with accounting 10% in the wine；
The frying is：Little yellow croaker after dipping is placed in 155 DEG C of oil cauldrons after frying 40 seconds and picks up de-oiling.
Embodiment 2：A kind of crisp-fried little yellow croaker leisure food processing method of the present invention, pretreatment of raw material, infiltration are adjusted
Taste, combination drying is fried, de-oiling, packaging of weighing；Following oil resistance processing is first carried out before the fried process：It prepares first
Oil resistance liquid, by 1：1：Methylcellulose, succinic acid and hydroxymethyl cellulose is added in 1 ratio, is slowly added into 65 DEG C of water-baths
Mixed liquor simultaneously stirs into and wraps up in slurries, is subsequently cooled to room temperature, adds proper amount of sugar and citric acid, and little yellow croaker is immersed and is wrapped up in slurries,
1min is placed at room temperature, enables little yellow croaker full penetration, coating.
As preferred embodiment, the present invention further has on the basis of embodiment disclosed above：
The pretreatment of raw material is：The little yellow croaker of 20-30g/ items, i.e. plum fish, decaptitating clean up after removing internal organ；
The infiltration seasons：The little yellow croaker cleaned up is immersed in 30 DEG C of flavoring liquid, impregnates 10 minutes；
The frying is：Little yellow croaker after dipping flavoring liquid is entered into pot frying, the de-oiling after draining；
The packaging of weighing is：Sterilization vacuum packaging is carried out using food bag after the weighing.
Flavoring formula of liquid of the present invention is：It is subject to and water weight, ginger 0.5%, cassia bark 0.5%, the root of Dahurain angelica 0 is added
.1%, illiciumverum 0.1%, fennel seeds 0.5%, Chinese prickly ash 0.05%, white granulated sugar 1%, dried orange peel 0.1%, tsaoko 0.5%, garlic 0.5%；Will more than
Condiment is added in 2000ml water after weighing and boils half an hour or more, makes the boiling of addition to heating is stopped when 1000ml, takes
Lower feed liquid in right amount be added account for liquid weigh 0.5% salt, 0.8% yellow rice wine it is spare；The succinic acid to render palatable added with accounting 8% in the wine；
The frying is：Little yellow croaker after dipping is placed in 150 DEG C of oil cauldrons after frying 20 seconds and picks up de-oiling.
Embodiment 3：A kind of crisp-fried little yellow croaker leisure food processing method of the present invention, pretreatment of raw material, infiltration are adjusted
Taste, combination drying is fried, de-oiling, packaging of weighing；Following oil resistance processing is first carried out before the fried process：It prepares first
Oil resistance liquid, by 4：1：Methylcellulose, succinic acid and hydroxymethyl cellulose is added in 4 ratio, is slowly added into 75 DEG C of water-baths
Mixed liquor simultaneously stirs into and wraps up in slurries, is subsequently cooled to room temperature, adds proper amount of sugar and citric acid, and little yellow croaker is immersed and is wrapped up in slurries,
5min is placed at room temperature, enables little yellow croaker full penetration, coating.
As preferred embodiment, the present invention further has on the basis of embodiment disclosed above：
The pretreatment of raw material is：The little yellow croaker of 20-30g/ items, i.e. plum fish, decaptitating clean up after removing internal organ；
The infiltration seasons：The little yellow croaker cleaned up is immersed in 45 DEG C of flavoring liquid, impregnates 30 minutes；
The frying is：Little yellow croaker after dipping flavoring liquid is entered into pot frying, the de-oiling after draining；
The packaging of weighing is：Sterilization vacuum packaging is carried out using food bag after the weighing.
Flavoring formula of liquid of the present invention is：It is subject to and water weight is added, ginger 1.5%, cassia bark 1%, the root of Dahurain angelica 01%,
Illiciumverum 1%, fennel seeds 1%, Chinese prickly ash 0.5%, 3 % of white granulated sugar, dried orange peel 1%, tsaoko 1%, garlic 1.5%；After the above condiment is weighed
It is added in 2000ml water and boils half an hour or more, make the boiling of addition to heating is stopped when 1000ml, remove feed liquid and add in right amount
Entering to account for liquid, to weigh 1.5% salt, 0.5% yellow rice wine spare；The succinic acid to render palatable added with accounting 12% in the wine；
The frying is：Little yellow croaker after dipping is placed in 160 DEG C of oil cauldrons after frying 60 seconds and picks up de-oiling.
Claims (3)
1. a kind of crisp-fried little yellow croaker leisure food processing method, pretreatment of raw material, infiltration seasoning, combination drying is fried, de-oiling,
It weighs packaging, it is characterised in that following oil resistance processing is first carried out before the fried process：Oil resistance liquid is prepared first, by 1-
4：1：Methylcellulose, succinic acid and hydroxymethyl cellulose is added in 1-4 ratio, is slowly added into 65-75 DEG C of water-baths mixed
It closes liquid and stirs into and wrap up in slurries, be subsequently cooled to room temperature, add proper amount of sugar and citric acid, little yellow croaker is immersed and is wrapped up in slurries, in room
Temperature is lower to place 1-5min, enables little yellow croaker full penetration, coating.
2. the processing method of crisp-fried little yellow croaker snack food according to claim 1, it is characterised in that：
The pretreatment of raw material is：The little yellow croaker of 20-30g/ items, i.e. plum fish, decaptitating clean up after removing internal organ；
The infiltration seasons：The little yellow croaker cleaned up is immersed in 30-45 DEG C of flavoring liquid, dipping 10-30
Minute；
The frying is：Little yellow croaker after dipping flavoring liquid is entered into pot frying, the de-oiling after draining；
The packaging of weighing is：Sterilization vacuum packaging is carried out using food bag after the weighing.
3. the processing method of crisp-fried little yellow croaker snack food according to claim 1, it is characterised in that：
The flavoring formula of liquid is：It is subject to and water weight, ginger 0.5-1.5%, cassia bark 0.5-1%, the root of Dahurain angelica 0 is added
.1-1%, illiciumverum 0.1-1%, fennel seeds 0.5-1%, Chinese prickly ash 0.05-0.5%, 1-3 % of white granulated sugar, dried orange peel 0.1-1%, tsaoko
0.5-1%, garlic 0.5-1.5%；It is added to after the above condiment is weighed in 2000ml water and boils half an hour or more, make addition
Boiling to when 1000ml stop heating, remove feed liquid in right amount be added account for liquid weigh 0.5-1.5% salt, suitable yellow rice wine it is standby
With；Added with the succinic acid to render palatable in the wine；
The frying is：Little yellow croaker after dipping is placed in 150 DEG C of -160 DEG C of oil cauldrons after frying 20-60 seconds and picks up de-oiling.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810206294.1A CN108477531A (en) | 2018-03-13 | 2018-03-13 | A kind of crisp-fried little yellow croaker leisure food processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810206294.1A CN108477531A (en) | 2018-03-13 | 2018-03-13 | A kind of crisp-fried little yellow croaker leisure food processing method |
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| CN108477531A true CN108477531A (en) | 2018-09-04 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113208070A (en) * | 2021-06-21 | 2021-08-06 | 沈国芬 | Formula and preparation method of low-temperature fried small yellow croaker |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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