CN109619464A - A kind of white snakeheaded fish product and preparation method thereof - Google Patents
A kind of white snakeheaded fish product and preparation method thereof Download PDFInfo
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- CN109619464A CN109619464A CN201910089010.XA CN201910089010A CN109619464A CN 109619464 A CN109619464 A CN 109619464A CN 201910089010 A CN201910089010 A CN 201910089010A CN 109619464 A CN109619464 A CN 109619464A
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- white
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- snakeheaded fish
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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
- A23L17/10—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
- 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
- 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
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of white snakeheaded fish products, it is prepared by the raw material components of following weight proportion: 800~1200 parts of white snakeheaded fish meat, and 400~500 parts of pimiento, 30~50 parts of peanut, 30~50 parts of sesame, 30~50 parts of garlic, 30~50 parts of ginger, 10~15 parts of salt, 5~10 parts of monosodium glutamate, 400~600 parts of fermented soya bean, 2000~3000 parts of vegetable oil, 70~100 parts of white sugar, 40~60 parts of vinegar.The present invention also provides the preparation methods of the white snakeheaded fish product.It is not only easy to save using white snakeheaded fish product prepared by special formulation of the present invention and method；And flesh of fish appearance is in a strip shape, convenient for clamping；Meanwhile appearance is good, the surface of the flesh of fish is bronzing, it is full and rich in appetite；In addition, white snakeheaded fish product nutrient health prepared by the present invention, protein content is high, and fat content is low；Crispy in taste chews slugging, and aftertaste is continuous, and pure perfume is palatable；There is fishiness with meat, eats the peculiar flavour that fish loses fish.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of white snakeheaded fish product and preparation method thereof.
Background technique
A kind of very rare high-quality fish of white snakeheaded fish, are known as " aquatic products rising star ", " treasure in fish ".Early in the sheet of the Ming Dynasty
Just its medical value on the books can treat the diseases such as gynecological disease, nocturnal crying of baby in careless detailed outline, its present medical value has obtained
Authority to West China Hospital expert group approves, and popularizing in an all-round way in vast sick and wounded patient, postoperative, postpartum is the best tonic of dietotherapy,
Wound can be made to heal rapidly, can also stimulating milk secretion, civil have extraordinary public praise Sichuan is local.
White snakeheaded fish is mainly used for stewing soup, but it saves and using inconvenience, is also not easy to industrialization production.And existing skill
In art, there is not yet the white snakeheaded fish product prepared using method of the invention.
Summary of the invention
To solve the above-mentioned problems, the present invention provides a kind of white snakeheaded fish products and preparation method thereof.
Firstly, the present invention provides a kind of white snakeheaded fish product, it is prepared by the raw material components of following weight proportion:
800~1200 parts of white snakeheaded fish meat, 400~500 parts of pimiento, 30~50 parts of peanut, 30~50 parts of sesame, 30~50 parts of garlic,
30~50 parts of ginger, 10~15 parts of salt, 5~10 parts of monosodium glutamate, 400~600 parts of fermented soya bean, 2000~3000 parts of vegetable oil, white sugar
70~100 parts, 40~60 parts of vinegar.
Further, aforementioned white snakeheaded fish product is prepared by the raw material components of following weight proportion: white snakeheaded fish meat
1000 parts, 500 parts of pimiento, 40 parts of peanut, 40 parts of sesame, 40 parts of garlic, 40 parts of ginger, 10 parts of salt, 10 parts of monosodium glutamate, fermented soya bean
500 parts, 2500 parts of vegetable oil, 80 parts of white sugar, 58 parts of vinegar.
Further, the ginger and garlic are diced after cleaning.
Further, the white snakeheaded fish meat preparation method the following steps are included:
(1) adopt meat: white snakeheaded fish removes internal organs, and cleans fish body, after draining in container, operates on from white snakeheaded fish tail portion, piece takes
White snakeheaded fish meat, white snakeheaded fish sliced meat slitting, obtains white snakeheaded fish cutlet；
(2) raw meat is removed: being impregnated in the material pond that the white snakeheaded fish cutlet cut puts into yeast juice after clear water rinses,
White snakeheaded fish cutlet is rinsed well with clear water after immersion；Wherein, soaking time 30min；
(3) fried: white snakeheaded fish cutlet wrap after gelatinized corn starch frying to get.
Further, in the step (1), the size of white snakeheaded fish cutlet is 0.8cm*0.8cm*2cm；And/or the step
Suddenly in (2), soak need to flood white snakeheaded fish cutlet when immersion；And/or in the step (2), the concentration of yeast juice is 1%w/
v；And/or in the step (3), for Oil-temperature control at 180~190 DEG C, deep-fat frying time is 1~2min when fried；And/or it is described
In step (3), the oily weight ratio with white snakeheaded fish cutlet is 5:1；And/or in the step (3), the frying oils are plant
Oil.
Further, the vegetable oil is rapeseed oil.
Further, in the step (1), white snakeheaded fish is fresh white snakeheaded fish.
Further, the white snakeheaded fish is jejunitas in clear water flowing water pond temporarily supports 3~5.
The present invention also provides a kind of methods for preparing white snakeheaded fish product above-mentioned, it includes the following steps:
1) it weighs: preparing each raw material by above-mentioned raw materials proportion；
2) frying: after pot implants rusting heat, be sequentially placed into fermented soya bean, ginger, garlic, pimiento, peanut, sesame, salt,
White sugar and monosodium glutamate after frying out fragrance, are added the white snakeheaded fish meat fried, vinegar are added, cease fire after continuing frying 5min；
3) pickle: the white snakeheaded fish meat after frying places natural cooling in pot, and for 24 hours, during which stir-frying 3~5 times up and down, keep white
Snakeheaded fish item is marinated uniform；
4) it bottles: the white snakeheaded fish meat pickled is bottled；
5) it sterilizes: by the bottled white smooth placement retort of snakeheaded fish meat, carrying out sterilization 15min according to sterilisation program；Sterilization
Terminate, room temperature cooling dry white vase free surface moisture to get.
" w/v " refers to g/mL in the present invention.
It is not only easy to save using white snakeheaded fish product prepared by special formulation of the present invention and method；And flesh of fish appearance is in item
Shape, convenient for clamping；Meanwhile appearance is good, the surface of the flesh of fish is bronzing, it is full and rich in appetite；In addition, prepared by the present invention
White snakeheaded fish product nutrient health, protein content is high, and fat content is low；Crispy in taste chews slugging, and aftertaste is continuous, and pure perfume (or spice) can
Mouthful；There is fishiness with meat, eats the peculiar flavour that fish loses fish.
Obviously, above content according to the present invention is not being departed from according to the ordinary technical knowledge and customary means of this field
Under the premise of the above-mentioned basic fundamental thought of the present invention, the modification, replacement or change of other diversified forms can also be made.
The specific embodiment of form by the following examples remakes further specifically above content of the invention
It is bright.But the range that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to example below.It is all to be based on above content of the present invention
The technology realized all belongs to the scope of the present invention.
Specific embodiment
The preparation of the 1 white snakeheaded fish product of the present invention of embodiment
1, feedstock processing
(1) white snakeheaded fish meat:
A. it handles: choosing fresh white snakeheaded fish, weight is about 1kg；By white snakeheaded fish jejunitas temporary feeding 3~5 in clear water flowing water pond
Day.
B. it adopts meat: white snakeheaded fish is removed internal organs, clean fish body, drained in container；It is operated on from white snakeheaded fish tail portion, piece takes white
Snakeheaded fish meat, white snakeheaded fish sliced meat slitting, thickness 0.8cm*0.8cm*2cm obtain white snakeheaded fish cutlet.
C. remove raw meat: the white snakeheaded fish cutlet cut by rinsing after put into concentration be 1%w/v yeast juice material pond in into
Row impregnates, and soak need to flood white snakeheaded fish cutlet, soaking time 30min；The white snakeheaded fish cutlet clear water impregnated rinses dry
Only；It is spare.
D. fried: white snakeheaded fish cutlet wraps frying after gelatinized corn starch, spare.When fried, Oil-temperature control is at 180~190 DEG C, oil
The fried time is 1~2min, and the oily weight ratio with white snakeheaded fish cutlet is 5:1, and frying oils are rapeseed oil.It must be noted that see when fried
It examines, the epidermis color of fish, should not be too tender in golden yellow, should not be too old, fish item of being subject to has solid sense.But there must not be fish body
It is broken or fries phenomena such as impermeable.
(2) ginger, garlic are diced after cleaning, spare.
2, frying
According to white snakeheaded fish meat 1000g, pimiento 500g, peanut 40g, sesame 40g, garlic 40g, ginger 40g, salt 10g,
Monosodium glutamate 10g, fermented soya bean 500g, vegetable oil 2500g, white sugar 80g, vinegar 58g are prepared.
Vegetable oil is placed in jacketed pan, be sequentially placed into after rusting heat fermented soya bean, ginger, garlic, pimiento, peanut, sesame,
Salt, white sugar and monosodium glutamate after frying out fragrance, are added the white snakeheaded fish meat fried, vinegar are added, cease fire after continuing frying 5min.
3, it pickles
White snakeheaded fish meat after frying well places natural cooling in pot, and for 24 hours, during which stir-frying 3~5 times up and down, keep white snakeheaded fish meat to salt down
System is uniform.
4, it bottles
The white snakeheaded fish meat pickled is bottled.
5, it sterilizes
, should not be excessively high by the bottled white smooth placement retort of snakeheaded fish meat, overstocked, tension (is uniformly distributed, quantity is suitable for having
Sharp steam sterilization temperature is uniformly distributed)；Sterilization 15min is carried out according to sterilisation program；Sterilization terminates, and room temperature cooling is dried outside white vase
Moisture.
The preservation of the 2 white snakeheaded fish product of the present invention of embodiment and eating method
1, the store method of the white snakeheaded fish product of the present invention: room temperature, refrigeration.
2, the eating method of the white snakeheaded fish product of the present invention: can opening is instant.
Illustrate beneficial effects of the present invention with the mode of experimental example below:
The mouthfeel of the 1 white snakeheaded fish product of the present invention of experimental example and existing flesh of fish based article compares
One, experimental material
The white snakeheaded fish product of the present invention: white snakeheaded fish product is prepared according to the method for the embodiment of the present invention 1.
Existing flesh of fish based article: the spicy fish of three girls (is purchased from Taobao).
Two, experimental method
Mouthfeel experiment (mono blind method): randomly selecting 50 persons of foretasting, and foretastes flesh of fish A (the white snakeheaded fish product of the present invention) and the flesh of fish
B (the spicy fish of three girls) evaluates the mouthfeel of flesh of fish A and flesh of fish B.
The person of foretasting do not know two kinds of flesh of fish of A and B which kind of be the method for the present invention preparation the flesh of fish.
Three, experimental result
1, the characterization result of fish product
The white snakeheaded fish product of the present invention:
1) naked eyes evaluation: flesh of fish appearance is in a strip shape, and convenient for clamping, color is ruddy, makes one full of appetite；
3) examination and test of products: protein 21.0g/100g, fatty 24.2g/100g, carbohydrate 17.1g/100g；
4) product shelf lives are 18 months.
The spicy fish of three girls:
1) naked eyes evaluation: the flesh of fish is in round block shape, is not easy to clamp, color is partially yellow；
2) examination and test of products: protein 11.0g/100g, fatty 33.2g/100g, carbohydrate 22.1g/100g；
3) shelf lives 12 months.
2, mono blind method testing result
Test result has 45 people to think that flesh of fish A has the due flavor of the flesh of fish, and shortcake, delicate flavour are dense, have 49 people to think that flesh of fish B has
Fishy smell, meat is hard, no delicate flavour, and 50 people think that the mouthfeel of flesh of fish A is better than the mouthfeel of flesh of fish B.
The experimental results showed that be easy to save using white snakeheaded fish product prepared by special formulation of the present invention and method, the flesh of fish
Surface is bronzing, it is full and rich in appetite；Protein content is high, and fat content is low；And crispy in taste, chew slugging, aftertaste
Continuous, pure perfume is palatable, and there is meat to have fishiness, eat the peculiar flavour that fish loses fish.
To sum up, it is not only easy to save using white snakeheaded fish product prepared by special formulation of the present invention and method；And flesh of fish appearance
It is in a strip shape, convenient for clamping；Meanwhile appearance is good, the surface of the flesh of fish is bronzing, it is full and rich in appetite；In addition, system of the present invention
Standby white snakeheaded fish product nutrient health, protein content is high, and fat content is low；Crispy in taste chews slugging, and aftertaste is continuous, pure
It is fragrant palatable；There is fishiness with meat, eats the peculiar flavour that fish loses fish.
Claims (9)
1. a kind of white snakeheaded fish product, it is characterised in that: it is prepared by the raw material components of following weight proportion: white snakeheaded fish meat
800~1200 parts, 400~500 parts of pimiento, 30~50 parts of peanut, 30~50 parts of sesame, 30~50 parts of garlic, ginger 30~
50 parts, 10~15 parts of salt, 5~10 parts of monosodium glutamate, 400~600 parts of fermented soya bean, 2000~3000 parts of vegetable oil, white sugar 70~100
Part, 40~60 parts of vinegar.
2. white snakeheaded fish product according to claim 1, it is characterised in that: it is by the raw material components system of following weight proportion
It is standby to form: 1000 parts of white snakeheaded fish meat, 500 parts of pimiento, 40 parts of peanut, 40 parts of sesame, 40 parts of garlic, 40 parts of ginger, salt 10
Part, 10 parts of monosodium glutamate, 500 parts of fermented soya bean, 2500 parts of vegetable oil, 80 parts of white sugar, 58 parts of vinegar.
3. white snakeheaded fish product according to claim 1 or 2, it is characterised in that: dice after the ginger and garlic are clean.
4. white snakeheaded fish product according to claim 1 or 2, it is characterised in that: the preparation method of the white snakeheaded fish meat includes
Following steps:
(1) adopt meat: white snakeheaded fish removes internal organs, and cleans fish body, after draining in container, operates on from white snakeheaded fish tail portion, piece takes white crow
The flesh of fish, white snakeheaded fish sliced meat slitting, obtains white snakeheaded fish cutlet；
(2) it removes raw meat: being impregnated in the material pond that the white snakeheaded fish cutlet cut puts into yeast juice after clear water rinses, impregnating
White snakeheaded fish cutlet is rinsed well with clear water afterwards；Wherein, soaking time 30min；
(3) fried: white snakeheaded fish cutlet wrap after gelatinized corn starch frying to get.
5. white snakeheaded fish product according to claim 4, it is characterised in that: in the step (1), the size of white snakeheaded fish cutlet
For 0.8cm*0.8cm*2cm；And/or in the step (2), soak need to flood white snakeheaded fish cutlet when immersion；And/or it is described
In step (2), the concentration of yeast juice is 1%w/v；And/or in the step (3), Oil-temperature control is 180~190 when fried
DEG C, deep-fat frying time is 1~2min；And/or in the step (3), the oily weight ratio with white snakeheaded fish cutlet is 5:1；And/or institute
It states in step (3), the frying oils are vegetable oil.
6. white snakeheaded fish product according to claim 5, it is characterised in that: the vegetable oil is rapeseed oil.
7. white snakeheaded fish product according to claim 4, it is characterised in that: in the step (1), white snakeheaded fish is fresh white crow
Fish.
8. white snakeheaded fish product according to claim 7, it is characterised in that: the white snakeheaded fish is jejunitas temporary in clear water flowing water pond
It supports 3~5.
9. a kind of method for preparing white snakeheaded fish product according to any one of claims 1 to 8, it is characterised in that: it includes as follows
Step:
1) it weighs: preparing each raw material by above-mentioned raw materials proportion；
2) after pot implants rusting heat, fermented soya bean, ginger, garlic, pimiento, peanut, sesame, salt, white sugar frying: are sequentially placed into
And monosodium glutamate, after frying out fragrance, the white snakeheaded fish meat fried is added, vinegar is added, ceases fire after continuing frying 5min；
3) pickle: the white snakeheaded fish meat after frying places natural cooling in pot, and for 24 hours, during which stir-frying 3~5 times up and down, keep white snakeheaded fish
Item is marinated uniform；
4) it bottles: the white snakeheaded fish meat pickled is bottled；
5) it sterilizes: by the bottled white smooth placement retort of snakeheaded fish meat, carrying out sterilization 15min according to sterilisation program；Sterilization terminates,
Room temperature cooling dry white vase free surface moisture to get.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910089010.XA CN109619464A (en) | 2019-01-18 | 2019-01-18 | A kind of white snakeheaded fish product and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910089010.XA CN109619464A (en) | 2019-01-18 | 2019-01-18 | A kind of white snakeheaded fish product and preparation method thereof |
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| CN109619464A true CN109619464A (en) | 2019-04-16 |
Family
ID=66062887
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Cited By (2)
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| CN111743065A (en) * | 2020-07-16 | 2020-10-09 | 四川省内江市农业科学院 | Asparagus beverage and preparation method thereof |
| CN114304538A (en) * | 2022-01-05 | 2022-04-12 | 四川省内江市农业科学院 | Low-salt fish ball with black-bone fish and preparation method thereof |
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