CN108634165A - Instant sweet and sour smoked fish of one kind and preparation method thereof - Google Patents
Instant sweet and sour smoked fish of one kind and preparation method thereof Download PDFInfo
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- CN108634165A CN108634165A CN201810468174.9A CN201810468174A CN108634165A CN 108634165 A CN108634165 A CN 108634165A CN 201810468174 A CN201810468174 A CN 201810468174A CN 108634165 A CN108634165 A CN 108634165A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- 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
- 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
- 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
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a kind of instant sweet and sour smoked fishes and preparation method thereof, belong to technical field of aquatic product processing.Instant sweet and sour smoked fish includes the raw material of following parts by weight：450 550 parts of fish, 10 20 parts of lemon juice, 40 60 parts of rock sugar, 10 15 parts of cooking wine, 10 20 parts of vinegar, 37 parts of salt, 15 45 parts of honey, 10 30 parts of flour, 45 55 parts of preserved materials, 5 10 parts of yolk.The production method of the instant sweet and sour smoked fish includes the following steps：Pretreatment, deodorization is marinated, seasoning is marinated, package powder makes, is fried, drying and sterilizing packaging.Instant sweet and sour smoked fish of the present invention replaces fumigation using the method for drying, is handled by adding seasoning and special process, can make the delicious flavour of fish, and can be with instant edible.
Description
Technical field
The present invention relates to technical field of aquatic product processing domains, and in particular to instant sweet and sour smoked fish of one kind and preparation method thereof.
Background technology
The sootiness treatment technology of food earliest for corrosion-resistant purpose, be usually used in fish, meat products processing in, have long-drawn-out
Long history.With the development of technique of refrigeration, anti-corrosion has no longer become the main purpose of smoking Technology, and it is pastel that it makes product have
Smoke and become unique flavor.The stacte taste of sootiness product is that multiple compounds integrate to be formed, wherein phenolic compound
It is the main component for making product form smoke.Since the sterilization and anticorrosion effect that sootiness itself generates is very limited, so phase
Close the links such as the dewatering drying that food is had in process in the marinated, sootiness before sootiness and after sootiness.Traditional smoked fish is adopted
With the method for sootiness, but product made from sootiness and unhealthy.Secondly, smoked fish is only existing inside family or restaurant at present
It do and now eat, and cannot be promoted and be come in China as the peculiar food in small part area.
Invention content
The purpose of the present invention is to provide a kind of instant sweet and sour smoked fishes and preparation method thereof, and the method for using drying replaces
Fumigation is handled by adding seasoning and special process, can make the delicious flavour of fish, and instant can eat
With.
To achieve the above object, the present invention provides the following technical solutions：
A kind of instant sweet and sour smoked fish, includes the raw material of following parts by weight：450-550 parts of fish, 10-20 parts of lemon juice, rock sugar
40-60 parts, 10-15 parts of cooking wine, 10-20 parts of vinegar, 3-7 parts of salt, 15-45 parts of honey, 10-30 parts of flour, 45-55 parts of preserved materials,
5-10 parts of yolk.
Preferably, the instant sweet and sour smoked fish, includes the raw material of following parts by weight：500 parts of fish, 15 parts of lemon juice, rock sugar
50 parts, 13 parts of cooking wine, 15 parts of vinegar, 5 parts of salt, 30 parts of honey, 20 parts of flour, 50 parts of preserved materials, 8 parts of yolk.
Preferably, the preserved materials include the raw material of following parts by weight：50-70 parts of analysis for soybean powder, 50-70 parts of cashew nut powder are purple
10-15 parts of powder of Soviet Union, 20-32 parts of sesame, 30-38 parts of the spiced salt, 15-20 parts of dry onion powder, 15-20 parts of chicken essence powder, chilli powder 10-15
Part.
Preferably, the preserved materials include the raw material of following parts by weight：60 parts of analysis for soybean powder, 60 parts of cashew nut powder, purple perilla powder 13
Part, 27 parts of sesame, 34 parts of the spiced salt, 17 parts of dry onion powder, 17 parts of chicken essence powder, 13 parts of chilli powder.
Preferably, a kind of production method of instant sweet and sour smoked fish, includes the following steps：
(1) it pre-processes：Fish decaptitating is truncated and scales, internal organ is gone to remove black film, after cleaning up, removes fish-bone, fishbone, fin,
The flesh of fish is cut into bulk, the block-like size is length 5-10cm, width 3-5cm, thickness 0.5-1cm；
(2) deodorization is marinated：Fish is put into curing container, lemon juice, the cooking wine of corresponding parts by weight are added successively, in 5-10
5h is pickled at a temperature of DEG C, it is every to stir a fish block every other hour；
(3) seasoning is marinated：Fish block taking-up in curing container is put into agitator, corresponding weight is added in agitator
The preserved materials of part place into after being sufficiently mixed fish block and preserved materials in curing container, and curing container is sealed, at 0-2 DEG C
At a temperature of pickle for 24 hours, curing container overturn every 1 hour primary；
(4) package powder makes：The flour, yolk, honey of corresponding parts by weight are mixed evenly；
(5) fried：Fish block in curing container is taken out, the fish block whole body is first spooned to the vinegar of corresponding parts by weight, is then existed
The fish block whole body wraps package powder, is put into 110-125 DEG C of oil and fries 2-3 minutes, picks up and drain；
(6) it dries：Fish block after frying is put into drying box and is dried, temperature is 80-90 °, drying time 3
Minute；
(7) sterilization packaging：By the fish after drying it is packaged enter packaging bag in, sealing sterilizing, the temperature of the sterilizing is 115-
128 DEG C, sterilization time 10-15min, obtain instant sweet and sour smoked fish.
Compared with prior art, the beneficial effects of the invention are as follows：
1) present invention uses fish for raw material, carries out defishying to fish by lemon juice and cooking wine, solves fishlike smell weight
The problem of；
2) present invention parameterizes manufacture craft, improves the stability of product quality, and more conducively industrialization is extensive raw
Production；
3) instant sweet and sour smoked fish delicious meat crust delicious and crisp produced by the invention, can not be limited, i.e., by time and location
Food is edible.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is general
The every other embodiment that logical technical staff is obtained without making creative work belongs to what the present invention protected
Range.
Embodiment 1
Instant sweet and sour smoked fish described in the present embodiment, includes the combination of following parts by weight：450 parts of fish, 10 parts of lemon juice,
40 parts of rock sugar, 10 parts of cooking wine, 10 parts of vinegar, 3 parts of salt, 15 parts of honey, 10 parts of flour, 45 parts of preserved materials, 5 parts of yolk；It is described marinated
Material includes the raw material of following parts by weight：50 parts of analysis for soybean powder, 50 parts of cashew nut powder, 10 parts of purple perilla powder, 20 parts of sesame, 30 parts of the spiced salt are done
15 parts of onion powder, 15 parts of chicken essence powder, 10 parts of chilli powder.
A kind of production method of instant sweet and sour smoked fish, includes the following steps：
(1) it pre-processes：Fish decaptitating is truncated and scales, internal organ is gone to remove black film, after cleaning up, removes fish-bone, fishbone, fin,
The flesh of fish is cut into bulk, the block-like size is length 5cm, width 3cm, thickness 0.5cm；
(2) deodorization is marinated：Fish is put into curing container, lemon juice, the cooking wine of corresponding parts by weight are added successively, at 5 DEG C
At a temperature of pickle 5h, per stirring a fish block every other hour；
(3) seasoning is marinated：Fish block taking-up in curing container is put into agitator, corresponding weight is added in agitator
The preserved materials of part place into after being sufficiently mixed fish block and preserved materials in curing container, and curing container is sealed, at 0 DEG C
At a temperature of pickle for 24 hours, curing container overturn every 1 hour primary；
(4) package powder makes：The flour, yolk, honey of corresponding parts by weight are mixed evenly；
(5) fried：Fish block in curing container is taken out, the fish block whole body is first spooned to the vinegar of corresponding parts by weight, is then existed
The fish block whole body wraps package powder, is put into 110 DEG C of oil and fries 3 minutes, picks up and drain；
(6) it dries：Fish block after frying is put into drying box and is dried, temperature is 80 °, and drying time is 3 points
Clock；
(7) sterilization packaging：By the fish after drying it is packaged enter packaging bag in, sealing sterilizing, the temperature of the sterilizing is 115
DEG C, sterilization time 10min obtains instant sweet and sour smoked fish.
Embodiment 2
Instant sweet and sour smoked fish described in the present embodiment, includes the combination of following parts by weight：500 parts of fish, 15 parts of lemon juice,
50 parts of rock sugar, 13 parts of cooking wine, 15 parts of vinegar, 5 parts of salt, 30 parts of honey, 20 parts of flour, 50 parts of preserved materials, 8 parts of yolk；It is described marinated
Material includes the raw material of following parts by weight：60 parts of analysis for soybean powder, 60 parts of cashew nut powder, 13 parts of purple perilla powder, 27 parts of sesame, 34 parts of the spiced salt are done
17 parts of onion powder, 17 parts of chicken essence powder, 13 parts of chilli powder.
A kind of production method of instant sweet and sour smoked fish, includes the following steps：
(1) it pre-processes：Fish decaptitating is truncated and scales, internal organ is gone to remove black film, after cleaning up, removes fish-bone, fishbone, fin,
The flesh of fish is cut into bulk, the block-like size is length 7cm, width 4cm, thickness 0.7cm；
(2) deodorization is marinated：Fish is put into curing container, lemon juice, the cooking wine of corresponding parts by weight are added successively, at 8 DEG C
At a temperature of pickle 5h, per stirring a fish block every other hour；
(3) seasoning is marinated：Fish block taking-up in curing container is put into agitator, corresponding weight is added in agitator
The preserved materials of part place into after being sufficiently mixed fish block and preserved materials in curing container, and curing container is sealed, at 1 DEG C
At a temperature of pickle for 24 hours, curing container overturn every 1 hour primary；
(4) package powder makes：The flour, yolk, honey of corresponding parts by weight are mixed evenly；
(5) fried：Fish block in curing container is taken out, the fish block whole body is first spooned to the vinegar of corresponding parts by weight, is then existed
The fish block whole body wraps package powder, is put into 117 DEG C of oil and fries 2.5 minutes, picks up and drain；
(6) it dries：Fish block after frying is put into drying box and is dried, temperature is 85 °, and drying time is 3 points
Clock；
(7) sterilization packaging：By the fish after drying it is packaged enter packaging bag in, sealing sterilizing, the temperature of the sterilizing is 120
DEG C, sterilization time 13min obtains instant sweet and sour smoked fish.
Embodiment 3
Instant sweet and sour smoked fish described in the present embodiment, includes the combination of following parts by weight：550 parts of fish, 20 parts of lemon juice,
60 parts of rock sugar, 15 parts of cooking wine, 20 parts of vinegar, 7 parts of salt, 45 parts of honey, 30 parts of flour, 55 parts of preserved materials, 10 parts of yolk；It is described marinated
Material includes the raw material of following parts by weight：70 parts of analysis for soybean powder, 70 parts of cashew nut powder, 15 parts of purple perilla powder, 32 parts of sesame, 38 parts of the spiced salt are done
20 parts of onion powder, 20 parts of chicken essence powder, 15 parts of chilli powder.
A kind of production method of instant sweet and sour smoked fish, includes the following steps：
(1) it pre-processes：Fish decaptitating is truncated and scales, internal organ is gone to remove black film, after cleaning up, removes fish-bone, fishbone, fin,
The flesh of fish is cut into bulk, the block-like size is length 10cm, width 5cm, thickness 1cm；
(2) deodorization is marinated：Fish is put into curing container, lemon juice, the cooking wine of corresponding parts by weight are added successively, at 10 DEG C
At a temperature of pickle 5h, per stirring a fish block every other hour；
(3) seasoning is marinated：Fish block taking-up in curing container is put into agitator, corresponding weight is added in agitator
The preserved materials of part place into after being sufficiently mixed fish block and preserved materials in curing container, and curing container is sealed, at 2 DEG C
At a temperature of pickle for 24 hours, curing container overturn every 1 hour primary；
(4) package powder makes：The flour, yolk, honey of corresponding parts by weight are mixed evenly；
(5) fried：Fish block in curing container is taken out, the fish block whole body is first spooned to the vinegar of corresponding parts by weight, is then existed
The fish block whole body wraps package powder, is put into 125 DEG C of oil and fries 2 minutes, picks up and drain；
(6) it dries：Fish block after frying is put into drying box and is dried, temperature is 90 °, and drying time is 3 points
Clock；
(7) sterilization packaging：By the fish after drying it is packaged enter packaging bag in, sealing sterilizing, the temperature of the sterilizing is 128
DEG C, sterilization time 15min obtains instant sweet and sour smoked fish.
Above content is only to structure of the invention example and explanation, affiliated those skilled in the art couple
Described specific embodiment does various modifications or additions or substitutes by a similar method, without departing from the present invention
Structure or beyond the scope defined by this claim, be within the scope of protection of the invention.
Claims (5)
1. a kind of instant sweet and sour smoked fish, which is characterized in that include the raw material of following parts by weight：450-550 parts of fish, lemon juice 10-
20 parts, 40-60 parts of rock sugar, 10-15 parts of cooking wine, 10-20 parts of vinegar, 3-7 parts of salt, 15-45 parts of honey, 10-30 parts of flour, preserved materials
45-55 parts, 5-10 parts of yolk.
2. the instant sweet and sour smoked fish of one kind according to claim 1, which is characterized in that include the raw material of following parts by weight：Fish
500 parts, 15 parts of lemon juice, 50 parts of rock sugar, 13 parts of cooking wine, 15 parts of vinegar, 5 parts of salt, 30 parts of honey, 20 parts of flour, 50 parts of preserved materials,
8 parts of yolk.
3. the instant sweet and sour smoked fish of one kind according to claim 1, which is characterized in that the preserved materials include following parts by weight
Raw material：50-70 parts of analysis for soybean powder, 50-70 parts of cashew nut powder, 10-15 parts of purple perilla powder, 20-32 parts of sesame, 30-38 parts of the spiced salt, dry green onion
15-20 parts of powder of head, 15-20 parts of chicken essence powder, 10-15 parts of chilli powder.
4. the instant sweet and sour smoked fish of one kind according to claim 1, which is characterized in that the preserved materials include following parts by weight
Raw material：60 parts of analysis for soybean powder, 60 parts of cashew nut powder, 13 parts of purple perilla powder, 27 parts of sesame, 34 parts of the spiced salt, 17 parts of dry onion powder, chicken essence powder
17 parts, 13 parts of chilli powder.
5. according to a kind of production method of instant sweet and sour smoked fish of claim 1-4 any one of them, which is characterized in that including with
Lower step：
(1) it pre-processes：Fish decaptitating is truncated and scales, internal organ is gone to remove black film, after cleaning up, fish-bone, fishbone, fin are removed, by fish
Meat is cut into bulk, and the block-like size is length 5-10cm, width 3-5cm, thickness 0.5-1cm；
(2) deodorization is marinated：Fish is put into curing container, lemon juice, the cooking wine of corresponding parts by weight are added successively, at 5-10 DEG C
At a temperature of pickle 5h, per stirring a fish block every other hour；
(3) seasoning is marinated：Fish block taking-up in curing container is put into agitator, corresponding parts by weight are added in agitator
Preserved materials place into after being sufficiently mixed fish block and preserved materials in curing container, and curing container is sealed, in 0-2 DEG C of temperature
Degree is lower to be pickled for 24 hours, overturns curing container once every 1 hour；
(4) package powder makes：The flour, yolk, honey of corresponding parts by weight are mixed evenly；
(5) fried：Fish block in curing container is taken out, the fish block whole body is first spooned to the vinegar of corresponding parts by weight, then in fish block
The whole body wraps package powder, is put into 110-125 DEG C of oil and fries 2-3 minutes, picks up and drain；
(6) it dries：Fish block after frying is put into drying box and is dried, temperature is 80-90 °, and drying time is 3 points
Clock；
(7) sterilization packaging：By the fish after drying it is packaged enter packaging bag in, sealing sterilizing, the temperature of the sterilizing is 115-128
DEG C, sterilization time 10-15min obtains instant sweet and sour smoked fish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810468174.9A CN108634165A (en) | 2018-05-16 | 2018-05-16 | Instant sweet and sour smoked fish of one kind and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810468174.9A CN108634165A (en) | 2018-05-16 | 2018-05-16 | Instant sweet and sour smoked fish of one kind and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108634165A true CN108634165A (en) | 2018-10-12 |
Family
ID=63756209
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|---|---|---|---|
| CN201810468174.9A Pending CN108634165A (en) | 2018-05-16 | 2018-05-16 | Instant sweet and sour smoked fish of one kind and preparation method thereof |
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Citations (7)
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| CN102972808A (en) * | 2012-12-18 | 2013-03-20 | 江南大学 | Processing method of normal-temperature preserved instant bloated fish food |
| CN104719979A (en) * | 2013-12-19 | 2015-06-24 | 王骁 | Smoked fish and preparation method thereof |
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2018
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|---|---|---|---|---|
| CN102919894A (en) * | 2012-11-09 | 2013-02-13 | 江南大学 | Processing method of instant sweet and sour fish capable of being preserved at normal temperature |
| CN102972808A (en) * | 2012-12-18 | 2013-03-20 | 江南大学 | Processing method of normal-temperature preserved instant bloated fish food |
| CN104719979A (en) * | 2013-12-19 | 2015-06-24 | 王骁 | Smoked fish and preparation method thereof |
| CN105011226A (en) * | 2015-07-29 | 2015-11-04 | 广西金海环岛渔业有限公司 | Processing method of sauries |
| CN106261981A (en) * | 2016-08-29 | 2017-01-04 | 黎志春 | The processing method of instant grilled fish |
| CN106343406A (en) * | 2016-08-30 | 2017-01-25 | 岭南师范学院 | Green lemon flavor red snapper soft can and preparing method thereof |
| CN106974213A (en) * | 2017-04-07 | 2017-07-25 | 湖南双晟科技信息咨询有限公司 | A kind of preparation method of instant silver carp piece |
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| Title |
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| 吕倩倩等: "鲣鱼软罐头食品的加工工艺技术研究 ", 《浙江海洋学院学报(自然科学版)》 * |
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