CN108740843A - A kind of production method of the spicy fishery of leisure - Google Patents

A kind of production method of the spicy fishery of leisure Download PDF

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Publication number
CN108740843A
CN108740843A CN201810517297.7A CN201810517297A CN108740843A CN 108740843 A CN108740843 A CN 108740843A CN 201810517297 A CN201810517297 A CN 201810517297A CN 108740843 A CN108740843 A CN 108740843A
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China
Prior art keywords
parts
loach
fishery
fried
spicy
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CN201810517297.7A
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Chinese (zh)
Inventor
金仁耀
陈康
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Zhejiang Gongshang University
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Zhejiang Gongshang University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10Fish meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11General methods of cooking foods, e.g. by roasting or frying using oil

Abstract

The invention discloses a kind of production methods of the spicy fishery of leisure, include the following steps:1) it by loach decaptitating, internal organ and backbone, and washes with water totally, then loach is put into fried protection liquid and impregnates;2) it will take out and drain through step 1) treated loach, with edible frying;3) by fried loach, with brine opening stew in soy sauce, then stewing system, stew in soy sauce, stewing system stir in the process;4) loach after stew in soy sauce is taken out, it is cooling, it puts into vacuum tumbler and seasoning tumbling is added;5) loach after tumbling is fitted into aluminum foil sack;6) high temperature high pressure sterilizing is used, is taken out after sterilization processing;7) the loach packaging after cleaning and sterilization, dries and stores.Fishery that the present invention makes is hot and savory, full of nutrition, Q bullets are smooth, convenient.

Description

A kind of production method of the spicy fishery of leisure
Technical field
The invention belongs to aquatic food manufacture fields, and in particular to a kind of production method of the spicy fishery of leisure.
Background technology
Loach also known as fish loach are the important famous-brand and high-quality tuna fisheries in China.Loach meat delicate flavour is beautiful, full of nutrition, and with compared with High medical value,《Compendium of Materia Medica》,《Pharmacopoea Chinensis》,《The southern regions of the Yunnan Province book on Chinese herbal medicine》Loach is recite in equal medical books with middle benefit gas benefit The pharmacodynamic features such as gas, sperm adding and marrow healthing, bowl spares stopping leak, tonifying kidney and strengthening yang, are known as " ginseng in water ".Loach meat containing good protein, Fat, vitamin etc. have the characteristics that nutritive value is high, nutritional ingredient is comprehensive.
The consumption pattern of loach product is more traditional at present, mainly with fresh and alive transport and sale, significantly limits loach The marketing of product, and improve the fresh-keeping cost of keep-alive.Under " the 4th mealization " trend, Chinese food major consumers by " vegetable basket " develops to leisure snacks direction, but loach product is mainly loach dried product in the market.
Instant loach product is less in the market, does not form large-scale production, is primarily due to existing instant loach appearance It is all not good enough with mouthfeel, and through processing after instant loach product nutrient loss it is serious.
Invention content
The present invention for overcome the deficiencies in the prior art, for the shortage for the loach product that lies fallow in the market, provides one kind and stops The production method of not busy spicy fishery, enriches loach product.The spicy fishery epidermis delicious and crisp of leisure that the present invention makes, meat Q It plays smooth, hot and savory, full of nutrition, convenient, is suitble to children edible.
To achieve the goals above, the present invention uses following technical scheme:
A kind of production method of the spicy fishery of leisure, includes the following steps:
1) pre-treatment:It by loach decaptitating, internal organ and backbone, and washes with water totally, loach is then put into fried protection In liquid, impregnate 1-2 hours;Frying protection liquid consists of the following compositions:100 parts of water, 40-60 parts of peanut powder, 30-40 parts of caraway, 20-30 parts of pachyrhizus stem juice, 15-25 parts of white turnip juice, 1-3 parts of egg oil, above is parts by weight.
2) fried:It will take out and drain through step 1) treated loach, with 160-180 DEG C of edible frying 3-5min;
3) halogen boils:By fried loach, with 70-90 DEG C of brine opening stew in soy sauce 10-30min, then stewing 10-30min processed, halogen It is stirred 5-10 times in total during system, stewing system;
4) it seasons:Loach after stew in soy sauce is taken out, is cooled to 30 DEG C hereinafter, putting into vacuum tumbler and seasoning rolling being added 20-30min is rubbed, vacuum degree is -0.04MPa to -0.08MPa;
5) it is vacuum-packed:Loach after tumbling is fitted into aluminum foil sack;
6) it sterilizes:Using high temperature high pressure sterilizing, sterilization temperature is 118 DEG C, is taken out after sterilization processing 18min;
7) it stores:Loach packaging after cleaning and sterilization, dries and stores.
Preferably, fishery and fried protection liquid mass ratio are 1 in step 2):4-9.
Nutritional ingredient and meat taste, fried 3- can be kept in subsequent processing by the loach of pre-treatment step 5min, epidermis delicious and crisp will not become burned black, and nutrient loss is less in meat;In addition, fried protection liquid energy is enough effective Remove fishy smell, deodorization effect be better than common deodorant liquid, this frying protection liquid can also increase protein content in loach product, Potassium content and calcium content.
Brine consists of the following compositions in step 3):100 parts of water, 0.05-0.1 parts of lactobacillus acidophilus, bacillus subtilis 0.05-0.1 parts, 0.8-1.4 parts of lard, 0.5-0.8 parts of chicken fat, 0.6-1.0 parts of maltose, 0.3-0.6 parts of salt, white sugar 0.6- 1.0 parts, 0.1-0.2 parts of tsaoko, 0.1-0.2 parts of fennel seeds, 0.1-0.2 parts of Chinese prickly ash, 0.1-0.2 parts of illiciumverum, dried orange peel 0.05-0.1 Part, 0.05-0.1 parts of cassia bark, 0.05-0.1 parts of Radix Glycyrrhizae, 0.05-0.1 parts of spiceleaf, above is parts by weight;Mentioned component is mixed It closes, cooks 1-2 hours and obtain brine.
Preferably, fishery and brine quality ratio are 1 in step 3):5-10.
Preferably, 1g seasonings are added per 100g fisheries in step 4).
In step 4), seasoning consists of the following compositions:1-2 parts of chilli powder, 0.3-0.6 parts of zanthoxylum powder, meat flavor 0.1-0.3 parts, 0.05-0.1 parts of salt, 0.1-0.3 parts of sugar, 0.1-0.3 parts of chilli oil, it is above be parts by weight.
Chilli oil is prepared by following steps:
100 portions of rapeseed oils are heated to 180-200 DEG C, 2-3 parts of illiciumverum, 4-5 parts of tsaoko is added, are fried to sallow rear addition 0.1-1.0 portions of spiceleafs, quick-fried to spiceleaf brown stain, take out illiciumverum, tsaoko, spiceleaf, be cooled to 130-150 DEG C be put into 10-30 parts do Capsicum is broken, 5-10 portions of Chinese prickly ashes stir 5-10min, chilli oil is filtered to obtain after being cooled to room temperature, above is parts by weight.
The beneficial effects of the invention are as follows:
(1) the fried protection liquid used in the present invention makes loach that can keep nutritional ingredient and meat mouth in subsequent processing Sense, fried 3-5min, epidermis delicious and crisp will not become burned black, and nutrient loss is less in meat;In addition, fried protection Liquid energy enough effectively removes fishy smell, and deodorization effect is better than common deodorant liquid, this frying protection liquid can also increase in loach product Protein content, potassium content and calcium content.
(2) present invention boils mode using halogen after first frying, is conducive to the infiltration of halogen material and flavor during halogen boils after fried Formation, have unique outer crisp interior bullet characteristic, mouthfeel protrude.
(3) brine that the present invention uses so that the nutritional ingredient of product keeps degree higher, nutriment during halogen boils It is lost in few, the prepared spicy fishery of leisure, nutrition content is high;And brine can store at least 6 at 30 DEG C It never degenerates within a month, therefore it can be used repeatedly so that it is guaranteed that the fishery that every batch of is produced remains good taste.
(4) present invention also uses vacuum tumbling flavoring technology, promotes seasoning to penetrate into loach meat using vacuum condition, makes It is uniform to obtain taste, promotes mouthfeel.
(5) the chilli oil manufacture craft that the present invention uses assigns chilli oil pleasant using spices such as illiciumverum, spiceleafs Fragrance, be conducive to the formation that head is fragrant when product is opened bag.
(6) the spicy fishery of leisure produced by the present invention, instant bagged do not add any preservative, and the shelf-life can reach 6-8 months.
Specific implementation mode
In order to explain in detail present disclosure, technical solution and good effect, by following embodiments to the present invention It is further described.Description below for specific embodiment is only used for explaining the present invention, does not limit the present invention.
Lactobacillus acidophilus used in the present invention is isolated from Yoghourt, and bacillus subtilis is from microorganism formulation It is isolated, but be not limited to that the lactobacillus acidophilus from Yoghourt that the present invention enumerates, from microorganism formulation Bacillus subtilis.
Other materials is that commercial sources are commercially available.
Embodiment 1
The preparation of frying protection liquid:
100 parts of water, 40 parts of peanut powder, 30 parts of caraway, 20 parts of pachyrhizus stem juice, 15 parts of white turnip juice, 1 part of egg oil, it is above For parts by weight, mixing stirs evenly.
The egg oil can be salty egg egg oil, Salted duck egg egg oil, salty goose egg egg oil, and the present embodiment is salty chicken Egg yolk oil.
The preparation of brine:100 parts of water, 0.05 part of lactobacillus acidophilus, 0.05 part of bacillus subtilis, 0.8 part of lard, chicken fat 0.5 part, 0.6 part of maltose, 0.3 part of salt, 0.6 part of white sugar, 0.1 part of tsaoko, 0.1 part of fennel seeds, 0.1 part of Chinese prickly ash, illiciumverum 0.1 Part, 0.05 part of dried orange peel, 0.05 part of cassia bark, 0.05 part of Radix Glycyrrhizae, 0.05 part of spiceleaf, above is parts by weight;By mentioned component mixing, It cooks 1.5 hours and obtains brine.
The preparation of seasoning:1 part of chilli powder, 0.3 part of zanthoxylum powder, 0.1 part of meat flavor, 0.05 part of salt, sugar 0.1 part, it is peppery 0.1 part of green pepper oil, above is parts by weight, mixing.
The preparation of chilli oil:
100 portions of rapeseed oils are heated to 180-200 DEG C, octagonal 2 parts, 4 parts of tsaoko is added, are fried to sallow rear 0.1 part of addition Illiciumverum, tsaoko, spiceleaf are taken out in spiceleaf, quick-fried to spiceleaf brown stain, are cooled to 130-150 DEG C and are put into that 10 portions of chilli are broken, 5 parts of flowers Green pepper stirs 8min, chilli oil is filtered to obtain after being cooled to room temperature, above is parts by weight.
The present invention lies fallow the production method of spicy fishery, includes the following steps:
1) pre-treatment:It by loach decaptitating, internal organ and backbone, and washes with water totally, loach is then put into fried protection In liquid, impregnate 1.5 hours;Loach is 1 with fried protection liquid mass ratio:6;
2) fried:It will take out and drain through step 1) treated loach, with 160-180 DEG C of edible frying 4min;
3) halogen boils:By fried loach, boiled in a covered pot over a slow fire with 70-90 DEG C of brine opening stew in soy sauce 20min, then stewing 20min processed, stew in soy sauce It is stirred 8 times in total during system;Fishery is 1 with brine quality ratio:8.
4) it seasons:Loach after stew in soy sauce is taken out, is cooled to 30 DEG C hereinafter, putting into vacuum tumbler and seasoning rolling being added 25min is rubbed, vacuum degree is -0.04MPa to -0.08MPa;Wherein, 1g seasonings are added per 100g fisheries;
5) it is vacuum-packed:Loach after tumbling is fitted into aluminum foil sack;
6) it sterilizes:Using high temperature high pressure sterilizing, sterilization temperature is 118 DEG C, is taken out after sterilization processing 18min;
7) it stores:Loach packaging after cleaning and sterilization, dries and stores.
Embodiment 2
The preparation of frying protection liquid:
100 parts of water, 60 parts of peanut powder, 40 parts of caraway, 30 parts of pachyrhizus stem juice, 25 parts of white turnip juice, 3 parts of egg oil, it is above For parts by weight, mixing stirs evenly.
The egg oil can be salty egg egg oil, Salted duck egg egg oil, salty goose egg egg oil, and the present embodiment is salty chicken Egg yolk oil.
The preparation of brine:100 parts of water, 0.1 part of lactobacillus acidophilus, 0.1 part of bacillus subtilis, 1.4 parts of lard, chicken fat 0.8 part, 1.0 parts of maltose, 0.6 part of salt, 1.0 parts of white sugar, 0.2 part of tsaoko, 0.2 part of fennel seeds, 0.2 part of Chinese prickly ash, illiciumverum 0.2 Part, 0.1 part of dried orange peel, 0.1 part of cassia bark, 0.1 part of Radix Glycyrrhizae, 0.1 part of spiceleaf, above is parts by weight;By mentioned component mixing, cook Obtain brine within 1.5 hours.
The preparation of seasoning:2 parts of chilli powder, 0.6 part of zanthoxylum powder, 0.3 part of meat flavor, 0.1 part of salt, sugared 0.3 part, capsicum 0.3 part of oil, above is parts by weight, mixing.
The preparation of chilli oil:
100 portions of rapeseed oils are heated to 180-200 DEG C, octagonal 3 parts, 5 parts of tsaoko is added, are fried to sallow rear 1.0 parts of addition Illiciumverum, tsaoko, spiceleaf are taken out in spiceleaf, quick-fried to spiceleaf brown stain, are cooled to 130-150 DEG C and are put into that 30 portions of chilli are broken, 10 parts of flowers Green pepper stirs 8min, chilli oil is filtered to obtain after being cooled to room temperature, above is parts by weight.
The present invention lies fallow the production method of spicy fishery, includes the following steps:
1) pre-treatment:It by loach decaptitating, internal organ and backbone, and washes with water totally, loach is then put into fried protection In liquid, impregnate 1.5 hours;Loach is 1 with fried protection liquid mass ratio:6;
2) fried:It will take out and drain through step 1) treated loach, with 160-180 DEG C of edible frying 4min;
3) halogen boils:By fried loach, boiled in a covered pot over a slow fire with 70-90 DEG C of brine opening stew in soy sauce 20min, then stewing 20min processed, stew in soy sauce It is stirred 8 times in total during system;Fishery is 1 with brine quality ratio:8;
4) it seasons:Loach after stew in soy sauce is taken out, is cooled to 30 DEG C hereinafter, putting into vacuum tumbler and seasoning rolling being added 25min is rubbed, vacuum degree is -0.04MPa to -0.08MPa;Wherein, 1g seasonings are added per 100g fisheries;
5) it is vacuum-packed:Loach after tumbling is fitted into aluminum foil sack;
6) it sterilizes:Using high temperature high pressure sterilizing, sterilization temperature is 118 DEG C, is taken out after sterilization processing 18min;
7) it stores:Loach packaging after cleaning and sterilization, dries and stores.
Embodiment 3
The preparation of frying protection liquid:
100 parts of water, 50 parts of peanut powder, 36 parts of caraway, 24 parts of pachyrhizus stem juice, 20 parts of white turnip juice, 2 parts of egg oil, it is above For parts by weight, mixing stirs evenly.
The egg oil can be salty egg egg oil, Salted duck egg egg oil, salty goose egg egg oil, and the present embodiment is salty chicken Egg yolk oil.
The preparation of brine:100 parts of water, 0.07 part of lactobacillus acidophilus, 0.07 part of bacillus subtilis, 1.0 parts of lard, chicken fat 0.6 part, 0.8 part of maltose, 0.5 part of salt, 0.8 part of white sugar, 0.1 part of tsaoko, 0.1 part of fennel seeds, 0.1 part of Chinese prickly ash, illiciumverum 0.1 Part, 0.1 part of dried orange peel, 0.1 part of cassia bark, 0.1 part of Radix Glycyrrhizae, 0.1 part of spiceleaf, above is parts by weight;By mentioned component mixing, cook Obtain brine within 1.5 hours.
The preparation of seasoning:1.5 parts of chilli powder, 0.5 part of zanthoxylum powder, 0.2 part of meat flavor, 0.08 part of salt, sugar 0.2 part, 0.2 part of chilli oil, above is parts by weight, mixing.
The preparation of chilli oil:
100 portions of rapeseed oils are heated to 180-200 DEG C, octagonal 2.5 parts, 4.5 parts of tsaoko is added, are fried to sallow rear addition 0.6 portion of spiceleaf, quick-fried to spiceleaf brown stain, take out illiciumverum, tsaoko, spiceleaf, be cooled to 130-150 DEG C be put into 20 portions of chilli it is broken, 8 Part Chinese prickly ash stirs 8min, chilli oil is filtered to obtain after being cooled to room temperature, above is parts by weight.
The present invention lies fallow the production method of spicy fishery, includes the following steps:
1) pre-treatment:It by loach decaptitating, internal organ and backbone, and washes with water totally, loach is then put into fried protection In liquid, impregnate 1.5 hours;Loach is 1 with fried protection liquid mass ratio:6;
2) fried:It will take out and drain through step 1) treated loach, with 160-180 DEG C of edible frying 4min;
3) halogen boils:By fried loach, boiled in a covered pot over a slow fire with 70-90 DEG C of brine opening stew in soy sauce 20min, then stewing 20min processed, stew in soy sauce It is stirred 8 times in total during system;Fishery is 1 with brine quality ratio:8;
4) it seasons:Loach after stew in soy sauce is taken out, is cooled to 30 DEG C hereinafter, putting into vacuum tumbler and seasoning rolling being added 25min is rubbed, vacuum degree is -0.04MPa to -0.08MPa;Wherein, 1g seasonings are added per 100g fisheries;
5) it is vacuum-packed:Loach after tumbling is fitted into aluminum foil sack;
6) it sterilizes:Using high temperature high pressure sterilizing, sterilization temperature is 118 DEG C, is taken out after sterilization processing 18min;
7) it stores:Loach packaging after cleaning and sterilization, dries and stores.
Comparative example 1
The production method of fishery, includes the following steps:
1) pre-treatment:It by loach decaptitating, internal organ and backbone, and washes with water totally, then loach is put into deodorization liquid, It impregnates 1.5 hours;Loach is 1 with deodorization liquid mass ratio:6;
2) fried:It will take out and drain through step 1) treated loach, with 160-180 DEG C of edible frying 4min;
3) halogen boils:By fried loach, boiled in a covered pot over a slow fire with 70-90 DEG C of brine opening stew in soy sauce 20min, then stewing 20min processed, stew in soy sauce It is stirred 8 times in total during system;Fishery is 1 with brine quality ratio:8;
4) it seasons:Loach after stew in soy sauce is taken out, is cooled to 30 DEG C hereinafter, putting into vacuum tumbler and seasoning rolling being added 25min is rubbed, vacuum degree is -0.04MPa to -0.08MPa;Wherein, 1g seasonings are added per 100g fisheries;
5) it is vacuum-packed:Loach after tumbling is fitted into aluminum foil sack;
6) it sterilizes:Using high temperature high pressure sterilizing, sterilization temperature is 118 DEG C, is taken out after sterilization processing 18min;
7) it stores:Loach packaging after cleaning and sterilization, dries and stores.
Brine, chilli oil and seasoning used in this comparative example are same as Example 1, and distinctive points are:Deodorization liquid used For common deodorization liquid, main component is:100 parts of water, 70 parts of vinegar, 42 parts of cooking wine, 20 parts of salt, 5 parts of ginger powder, 5 parts of five-spice powder, It stirs and evenly mixs.
Comparative example 2
The production method of fishery, includes the following steps:
1) pre-treatment:It by loach decaptitating, internal organ and backbone, and washes with water totally, loach is then put into fried protection In liquid, impregnate 1.5 hours;Loach is 1 with fried protection liquid mass ratio:6;
2) fried:It will take out and drain through step 1) treated loach, with 160-180 DEG C of edible frying 4min;
3) halogen boils:By fried loach, boiled in a covered pot over a slow fire with 70-90 DEG C of brine opening stew in soy sauce 20min, then stewing 20min processed, stew in soy sauce It is stirred 8 times in total during system;Fishery is 1 with brine quality ratio:8;
4) it seasons:Loach after stew in soy sauce is taken out, is cooled to 30 DEG C hereinafter, putting into vacuum tumbler and seasoning rolling being added 25min is rubbed, vacuum degree is -0.04MPa to -0.08MPa;Wherein, 1g seasonings are added per 100g fisheries;
5) it is vacuum-packed:Loach after tumbling is fitted into aluminum foil sack;
6) it sterilizes:Using high temperature high pressure sterilizing, sterilization temperature is 118 DEG C, is taken out after sterilization processing 18min;
7) it stores:Loach packaging after cleaning and sterilization, dries and stores.
Fried protection liquid, chilli oil and seasoning used in this comparative example are same as Example 1, and distinctive points are:It is used Brine consists of the following compositions:100 parts of water, 0.8 part of lard, 0.5 part of chicken fat, 0.6 part of maltose, 0.3 part of salt, white sugar 0.6 Part, 0.1 part of tsaoko, 0.1 part of fennel seeds, 0.1 part of Chinese prickly ash, 0.1 part octagonal, 0.05 part of dried orange peel, 0.05 part of cassia bark, Radix Glycyrrhizae 0.05 Part, 0.05 part of spiceleaf, above is parts by weight;By mentioned component mixing, cooks 1.5 hours and obtain brine.
Vacuum-packed instant loach is bought from the market, as a comparison case 3.
To above-described embodiment 1-3, the fishery point of fishery and comparative example 3 that comparative example 1-2 the methods are prepared It does not score, standards of grading are as shown in table 1, and appraisal result is shown in Table 2, and analyze their main nutrient composition, the results are shown in Table 3。
1 standards of grading of table
2 appraisal result of table
Project Embodiment 1 Embodiment 2 Embodiment 3 Comparative example 1 Comparative example 2 Comparative example 3
Fishy smell 8.8 9.2 9.6 6.5 7.8 7.1
Epidermis 9.0 8.7 9.7 7.1 8.0 6.6
Meat 9.1 8.6 9.3 6.4 7.0 6.8
Fragrance 8.9 9.3 9.5 7.3 8.1 7.5
3 main nutrient composition table of table
As shown in Table 2, the spicy fishery epidermis delicious and crisp of leisure that prepared by embodiment 1-3, meat Q bullets are smooth, hot and savory, Taste is uniform, enjoys endless aftertastes.
The pre-treatment step of comparative example 1 carries out pre-treatment using common deodorant liquid, and the fishy smell scoring of the product of preparation is aobvious It is so lower than the scoring in embodiment, comparatively there is larger fishy smell, for ordinary consumer, may will produce uncomfortable Feeling;Also, since the deodorant liquid in comparative example 1 does not generate protective effect to loach meat, before common deodorant liquid In the case of reason, if frying 3min or more, protein, carbohydrate and the vitamin E in loach meat can be damaged, is produced For product by serious dehydration, meat is impaired, and mouthfeel becomes slag.
Comparative example 2 is not added with lactobacillus acidophilus and bacillus subtilis when halogen boils in brine, can be with from 3 data of table Find out, during halogen boils, the nutrient loss in comparative example 2 is apparent, it is clear that degree is kept not to the nutritional ingredient of product It is high.Compared to comparative example 2, the embodiment of the present invention is conducive to by adding lactobacillus acidophilus and bacillus subtilis in brine The loach nutrient composition content of the holding of nutritional ingredient in meat, making is high, is lost in the production process less.In addition, in reality It has also been found that, brine of the invention can be stored at 30 DEG C to never degenerate at least six moon in trampling, therefore it can be used repeatedly to really Protect the fishery produced of every batch of and remain good taste, also, halogen boil after fishery without adding preservative, produce Product can also never degenerate for 6-8 months in air storage at 30 DEG C.
The spicy fishery of leisure that the method for the present invention makes, qualified through examining, instant bagged, spicy flavor is unique, outer crisp In it is tender, do not add any preservative, the shelf-life is longer.
It can be seen from Table 3 that in the present invention, the formula and method of embodiment 3 are optimization formula, according to embodiment 3 Dispensing and preparation process, prepared fishery nutrient composition content highest, each item rating is optimal.
Obviously, described embodiment is only a part of the embodiment of the present invention, instead of all the embodiments.It is based on Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other Embodiment should all belong to the scope of protection of the invention.

Claims (7)

1. a kind of production method of the spicy fishery of leisure, which is characterized in that include the following steps:
1) pre-treatment:It by loach decaptitating, internal organ and backbone, and washes with water totally, then loach is put into fried protection liquid, It impregnates 1-2 hours;
Frying protection liquid consists of the following compositions:100 parts of water, 40-60 parts of peanut powder, 30-40 parts of caraway, pachyrhizus stem juice 20- 30 parts, 15-25 parts of white turnip juice, 1-3 parts of egg oil, it is above be parts by weight;
2) fried:It will take out and drain through step 1) treated loach, with 160-180 DEG C of edible frying 3-5min;
3) halogen boils:By fried loach, with 70-90 DEG C of brine opening stew in soy sauce 10-30min, then 10-30min processed is boiled in a covered pot over a slow fire, stew in soy sauce, It is stirred 5-10 times in total during stewing system;
4) it seasons:Loach after stew in soy sauce is taken out, is cooled to 30 DEG C hereinafter, putting into vacuum tumbler and seasoning tumbling being added 20-30min, vacuum degree are -0.04MPa to -0.08MPa;
5) it is vacuum-packed:Loach after tumbling is fitted into aluminum foil sack;
6) it sterilizes:Using high temperature high pressure sterilizing, sterilization temperature is 118 DEG C, is taken out after sterilization processing 18min;
7) it stores:Loach packaging after cleaning and sterilization, dries and stores.
2. the production method of the spicy fishery of leisure according to claim 1, which is characterized in that in step 1) fishery with Frying protection liquid mass ratio is 1:4-9.
3. the production method of the spicy fishery of leisure according to claim 1, which is characterized in that in step 3) brine by with It is lower at being grouped as:100 parts of water, 0.05-0.1 parts of lactobacillus acidophilus, 0.05-0.1 parts of bacillus subtilis, 0.8-1.4 parts of lard, 0.5-0.8 parts of chicken fat, 0.6-1.0 parts of maltose, 0.3-0.6 parts of salt, 0.6-1.0 parts of white sugar, 0.1-0.2 parts of tsaoko, fennel fruit 0.1-0.2 parts fragrant, 0.1-0.2 parts of Chinese prickly ash, 0.1-0.2 parts of illiciumverum, 0.05-0.1 parts of dried orange peel, 0.05-0.1 parts of cassia bark, Radix Glycyrrhizae 0.05-0.1 parts, 0.05-0.1 parts of spiceleaf, above is parts by weight;Mentioned component is mixed, cooks 1-2 hours and obtains brine.
4. the production method of the spicy fishery of leisure according to claim 1, which is characterized in that in step 3) fishery with Brine quality ratio is 1:5-9.
5. the production method of the spicy fishery of leisure according to claim 1, which is characterized in that per 100g mud in step 4) 1g seasonings are added in loach item.
6. the production method of the spicy fishery of leisure according to claim 1, which is characterized in that in step 4), seasoning It consists of the following compositions:1-2 parts of chilli powder, 0.3-0.6 parts of zanthoxylum powder, 0.1-0.3 parts of meat flavor, 0.05-0.1 parts of salt, sugar 0.1-0.3 parts, 0.1-0.3 parts of chilli oil, above is parts by weight.
7. the production method of the spicy fishery of leisure according to claim 6, which is characterized in that chilli oil passes through following step Suddenly it is prepared:
100 portions of rapeseed oils are heated to 180-200 DEG C, 2-3 parts of illiciumverum, 4-5 parts of tsaoko is added, are fried to sallow rear addition 0.1- 1.0 portions of spiceleafs, quick-fried to spiceleaf brown stain take out illiciumverum, tsaoko, spiceleaf, are cooled to 130-150 DEG C and are put into 10-30 portions of chilli Broken, 5-10 portions of Chinese prickly ash stirs 5-10min, chilli oil is filtered to obtain after being cooled to room temperature, above is parts by weight.
CN201810517297.7A 2018-04-20 2018-05-25 A kind of production method of the spicy fishery of leisure Pending CN108740843A (en)

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