CN108719854A - A kind of preparation method of flavor anchovies prepared food - Google Patents
A kind of preparation method of flavor anchovies prepared food Download PDFInfo
- Publication number
- CN108719854A CN108719854A CN201810359596.2A CN201810359596A CN108719854A CN 108719854 A CN108719854 A CN 108719854A CN 201810359596 A CN201810359596 A CN 201810359596A CN 108719854 A CN108719854 A CN 108719854A
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- CN
- China
- Prior art keywords
- parts
- anchovies
- salt
- flavor
- small
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- 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
Abstract
The invention discloses a kind of preparation methods of flavor anchovies prepared food, the method of the present invention need not pickle and desalt step, and cleaning is i.e. fried after draining, and eliminate and pickle and the time for the step that desalts, cost is saved, efficiency is improved, and reduces the content of salt inside the flesh of fish, avoids and health is adversely affected because eating excessive salt, fried small anchovies crust is golden yellow, revive is tender, meat perfume (or spice) assails the nostrils, and without fishlike smell, the weight ratio of small anchovies, seasoning and salt is 10:2:0.1, it micro can enter in small anchovies epidermis after seasoning and salt dissolving, fully met requirement of the people to small anchovies flavor, mouthfeel is moderate, and the content of oil and salt is few inside the flesh of fish, thus edible safety health.
Description
Technical field
The present invention relates to food fish manufacture fields.
Background technology
The regional aquatic products in China Hunan south is abundant, and the small anchovies of instant flavour is the popular instant flavour food in Hunan south area, nutrition
It is abundant, spicy opening, instant bagged, therefore liked deeply by the masses.
The small anchovies food of these instant flavours of present market sale, process all by pickling, desalting, drying,
Fried, seasoning, packaging and sterilization and etc., some also have stew in soy sauce step.Marinated is for deodorization, into taste.It to be used when marinated
A large amount of salt also has while using deodorization liquid, also using sauces later.Not only increase in this way processing when
Between, cost, and the flesh of fish inside can remain excessive salt, health can be influenced.In order to which excessive salt is removed, it is necessary to
Increase is desalted step, still, since salt enters inside the flesh of fish after marinated, not only increase in this way processing time,
Cost, and excessive salt still can be remained inside the flesh of fish, health can be influenced.
Invention content
The purpose of the present invention is to provide a kind of production method of flavor anchovies prepared food, safe and healthy, unique flavor and mouth
Feel good.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of preparation method of flavor anchovies prepared food, includes the following steps：
(1) impurity elimination is cleaned, fresh small anchovies clear water is impregnated into 2-5min, impurity removing is removed in agitation；
(2) the small anchovies after cleaning impurity elimination is pulled out, drains to anhydrous and drips；
(3) the small anchovies to drain the water is put into frying in oil cauldron, then pours out, drains to oil-free and drip；
(4) it cooks：Anchovies after drying is placed in water, wherein the additive amount of water is heavy 3-4 times of fish, is added into water
Halogen material cooks natural air drying after 30-40min；
(5) it seasons：Seasoning is modulated, small anchovies is seasoned, the weight ratio of small anchovies, seasoning and salt is 10:2:
0.1, seasoning is made of the raw material of following parts by weight：1-4 parts of edible vegetable oil, 1-2.5 parts of white granulated sugar, 0.5-1.2 parts of soy sauce,
0.5-2 parts of yeast extract, 1-3 parts of spice, 1-4 parts of monosodium glutamate, 2-5 parts of ginger juice, 15-40 parts of yellow rice wine, 5-8 parts of vinegar, capsicum
3-5 parts；
(6) microwave-hot air drying：Microwave Power Density 2.5w/g, time 35-45min, 55-65 DEG C of temperature, wind speed 1-3m/
s；
(7) it is vacuum-packed and sterilizes.
Preferably, step (4) halogen material is made of the raw material of following parts by weight：30-40 parts of dried bamboo shoots, 10-15 parts of tealeaves, lemon
6-10 parts, 20-40 parts of ginger, 20-30 parts of chopped spring onion, 4-10 parts of fennel, 5-10 parts of Salt black bean, 3-8 parts of peanut, 3-7 parts of cassia bark, white sand
It is 3-10 parts sugared.
Preferably, the temperature of the fried processing of step (3) is 195-220 DEG C, time 90-180s.
Beneficial effects of the present invention：The method of the present invention need not pickle and desalt step, and i.e. frying after cleaning drains is saved
Marinated and the step that desalts time, cost is saved, efficiency is improved, and reduced the content of salt inside the flesh of fish, kept away
Exempt to adversely affect health because eating excessive salt, fried small anchovies crust is golden yellow, revive is tender, and meat perfume (or spice) is flutterred
Nose, without fishlike smell, the weight ratio of small anchovies, seasoning and salt is 10:2:0.1, it can be micro- after seasoning and salt dissolving
Amount enters in small anchovies epidermis, has fully met requirement of the people to small anchovies flavor, and mouthfeel is moderate, oil and salt inside the flesh of fish
Content it is few, thus edible safety health.
Specific implementation mode
It elaborates below to the embodiment of the present invention.
Embodiment 1
(1) impurity elimination is cleaned, fresh small anchovies clear water is impregnated into 5min, impurity removing is removed in agitation；
(2) the small anchovies after cleaning impurity elimination is pulled out, drains to anhydrous and drips；
(3) the small anchovies to drain the water is put into frying in oil cauldron, the temperature of frying processing is 220 DEG C, and the time is that 160s is right
After pour out, drain to oil-free and drip；
(4) it cooks：Anchovies after drying is placed in water, wherein the additive amount of water is heavy 3-4 times of fish, is added into water
Halogen material cooks natural air drying after 30-40min；Halogen material is made of the raw material of following parts by weight：35 parts of dried bamboo shoots, 12 parts of tealeaves, lemon
8 parts, 30 parts of ginger, 25 parts of chopped spring onion, 6 parts of fennel, 6 parts of Salt black bean, 5 parts of peanut, 4 parts of cassia bark, 8 parts of white granulated sugar；
(5) it seasons：Seasoning is modulated, small anchovies is seasoned, the weight ratio of small anchovies, seasoning and salt is 10:2:
0.1, seasoning is made of the raw material of following parts by weight：1.5 parts of edible vegetable oil, 1.8 parts of white granulated sugar, 1 part of soy sauce, extraction from yeast
0.6 part of object, 2 parts of spice, 2 parts of monosodium glutamate, 2.5 parts of ginger juice, 30 parts of yellow rice wine, 5 parts of vinegar, 3 parts of capsicum；
(6) microwave-hot air drying：Microwave Power Density 2.5w/g, time 35-45min, 55-65 DEG C of temperature, wind speed 1-3m/
s；
(7) it is vacuum-packed and sterilizes.
Embodiment 2
(1) impurity elimination is cleaned, fresh small anchovies clear water is impregnated into 5min, impurity removing is removed in agitation；
(2) the small anchovies after cleaning impurity elimination is pulled out, drains to anhydrous and drips；
(3) the small anchovies to drain the water is put into frying in oil cauldron, the temperature of frying processing is 220 DEG C, and the time is that 180s is right
After pour out, drain to oil-free and drip；
(4) it cooks：Anchovies after drying is placed in water, wherein the additive amount of water is heavy 3-4 times of fish, is added into water
Halogen material cooks natural air drying after 30-40min；Halogen material is made of the raw material of following parts by weight：40 parts of dried bamboo shoots, 15 parts of tealeaves, lemon
10 parts, 40 parts of ginger, 20 parts of chopped spring onion, 4 parts of fennel, 5 parts of Salt black bean, 3 parts of peanut, 3 parts of cassia bark, 3 parts of white granulated sugar；
(5) it seasons：Seasoning is modulated, small anchovies is seasoned, the weight ratio of small anchovies, seasoning and salt is 10:2:
0.1, seasoning is made of the raw material of following parts by weight：1 part of edible vegetable oil, 2.5 parts of white granulated sugar, 0.5 part of soy sauce, extraction from yeast
0.5 part of object, 1 part of spice, 1 part of monosodium glutamate, 2 parts of ginger juice, 40 parts of yellow rice wine, 6 parts of vinegar, 3 parts of capsicum；
(6) microwave-hot air drying：Microwave Power Density 2.5w/g, time 35-45min, 55-65 DEG C of temperature, wind speed 1-3m/
s；
(7) it is vacuum-packed and sterilizes.
Claims (3)
1. a kind of preparation method of flavor anchovies prepared food, which is characterized in that include the following steps：
(1) impurity elimination is cleaned, fresh small anchovies clear water is impregnated into 2-5min, impurity removing is removed in agitation；
(2) the small anchovies after cleaning impurity elimination is pulled out, drains to anhydrous and drips；
(3) the small anchovies to drain the water is put into frying in oil cauldron, then pours out, drains to oil-free and drip；
(4) it cooks：Anchovies after drying is placed in water, wherein the additive amount of water is heavy 3-4 times of fish, and halogen is added into water
Material cooks natural air drying after 30-40min；
(5) it seasons：Seasoning is modulated, small anchovies is seasoned, the weight ratio of small anchovies, seasoning and salt is 10:2:0.1, it adjusts
Taste substance is made of the raw material of following parts by weight：1-4 parts of edible vegetable oil, 1-2.5 parts of white granulated sugar, 0.5-1.2 parts of soy sauce, yeast are taken out
0.5-2 parts of extract, 1-3 parts of spice, 1-4 parts of monosodium glutamate, 2-5 parts of ginger juice, 15-40 parts of yellow rice wine, 5-8 parts of vinegar, 3-5 parts of capsicum；
(6) microwave-hot air drying：Microwave Power Density 2.5w/g, time 35-45min, 55-65 DEG C of temperature, wind speed 1-3m/s；
(7) it is vacuum-packed and sterilizes.
2. the preparation method of flavor anchovies prepared food according to claim 1, which is characterized in that step (4) halogen material is by following
The raw material of parts by weight forms：30-40 parts of dried bamboo shoots, 10-15 parts of tealeaves, 6-10 parts of lemon, 20-40 parts of ginger, 20-30 parts of chopped spring onion,
4-10 parts of fennel, 5-10 parts of Salt black bean, 3-8 parts of peanut, 3-7 parts of cassia bark, 3-10 parts of white granulated sugar.
3. the preparation method of flavor anchovies prepared food according to claim 1, which is characterized in that the fried processing of step (3)
Temperature is 195-220 DEG C, time 90-180s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810359596.2A CN108719854A (en) | 2018-04-20 | 2018-04-20 | A kind of preparation method of flavor anchovies prepared food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810359596.2A CN108719854A (en) | 2018-04-20 | 2018-04-20 | A kind of preparation method of flavor anchovies prepared food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108719854A true CN108719854A (en) | 2018-11-02 |
Family
ID=63939750
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810359596.2A Pending CN108719854A (en) | 2018-04-20 | 2018-04-20 | A kind of preparation method of flavor anchovies prepared food |
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| Country | Link |
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| CN (1) | CN108719854A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110710654A (en) * | 2019-11-19 | 2020-01-21 | 湖南创奇食品有限公司 | Preparation method of sauce-flavor and braised fish roe product |
| CN110771820A (en) * | 2019-10-28 | 2020-02-11 | 湖南洞庭明珠食品有限公司 | Nutritional fish larva and preparation method thereof |
| CN114568652A (en) * | 2020-11-17 | 2022-06-03 | 湖南星贸食品有限公司 | Cooked fish and processing method thereof |
-
2018
- 2018-04-20 CN CN201810359596.2A patent/CN108719854A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771820A (en) * | 2019-10-28 | 2020-02-11 | 湖南洞庭明珠食品有限公司 | Nutritional fish larva and preparation method thereof |
| CN110710654A (en) * | 2019-11-19 | 2020-01-21 | 湖南创奇食品有限公司 | Preparation method of sauce-flavor and braised fish roe product |
| CN114568652A (en) * | 2020-11-17 | 2022-06-03 | 湖南星贸食品有限公司 | Cooked fish and processing method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181102 |
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| WD01 | Invention patent application deemed withdrawn after publication |