CN110367483A - A kind of preparation method of fish egg dish and its cooking methods of gained fish egg dish - Google Patents
A kind of preparation method of fish egg dish and its cooking methods of gained fish egg dish Download PDFInfo
- Publication number
- CN110367483A CN110367483A CN201910667259.4A CN201910667259A CN110367483A CN 110367483 A CN110367483 A CN 110367483A CN 201910667259 A CN201910667259 A CN 201910667259A CN 110367483 A CN110367483 A CN 110367483A
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- CN
- China
- Prior art keywords
- fish
- egg
- fillet
- raw material
- preparation
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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
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/16—Removing fish-bones; Filleting fish
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
Abstract
The invention discloses a kind of preparation method of fish egg dish and its cooking methods of gained fish egg dish, include the following steps: step S1: carrying out an acceptance inspection to fresh feed egg and fresh and alive raw material fish；Step S2: preparing egg liquid using the raw material egg of step S1 acceptance(check), and egg liquid is retained spare, and carries out bloodletting to the raw material fish of step S1 acceptance(check)；Step S3: the raw material fish after step S2 bloodletting being scaled except internal organ, then cleans up and takes slice of fish, and is sliced to obtain fillet after the slice of fish of acquirement is successively modified；Step S4: taking fillet obtained by egg liquid obtained by step S2 and step S3 to be mixed respectively, and ingredient is added into it and is uniformly mixing to obtain mixture A together, and fillet, egg liquid and ingredient mass ratio are 7.5-8.5:13-14:1 in the mixture A；Step S5: mixture A obtained by step S4 is dispensed, the quick-frozen product for obtaining fish egg dish.Its cooking methods multiplicity, it is full of nutrition, look good, smell good and taste good and suitable for people of all ages.
Description
Technical field
The invention belongs to cooking for the preparation method and its gained fish egg dish of food materials field more particularly to a kind of fish egg dish
It prepares food method.
Background technique
Fish and egg are used as common food materials, few at present that the two is used together together as a kind of vegetable, and
The flesh of fish and egg are full of nutrition, but fishy smell is heavier in the flesh of fish, and conventional cooking method is difficult to cover its fishy smell.
Summary of the invention
In order to solve the above-mentioned technical problem, the purpose of the present invention is to provide a kind of nutrition deliciousness and by egg and fish as master
The vegetable of material.
To achieve the goals above, technical scheme is as follows: a kind of preparation method of fish egg dish, including as follows
Step:
Step S1: it carries out an acceptance inspection to fresh feed egg and fresh and alive raw material fish；
Step S2: preparing egg liquid using the raw material egg of step S1 acceptance(check), and egg liquid is retained spare, and step S1 is tested
The raw material fish for folding lattice carries out bloodletting；
Step S3: the raw material fish after step S2 bloodletting being scaled except internal organ, then cleans up and takes slice of fish, and by acquirement
Slice of fish is sliced to obtain fillet after successively being modified, wherein the thickness of the fillet is less than 3mm；
Step S4: it takes fillet obtained by egg liquid obtained by step S2 and step S3 to be mixed respectively, and ingredient is added into it
It is uniformly mixing to obtain mixture A together, and fillet, egg liquid and ingredient mass ratio are 7.5-8.5:13- in the mixture A
14:1；
Step S5: mixture A obtained by step S4 is dispensed, the quick-frozen product for obtaining fish egg dish.
Raw material fish is the Tilapia mossambica that weight is 500-600g in step S1 described in above-mentioned technical proposal, and the raw material egg is
Egg.
Bloodletting is to allow live fish neck opening and being placed back into water it to move about in step S2 described in above-mentioned technical proposal
Until bloodletting is complete.
In step S3 described in above-mentioned technical proposal slice of fish be cut into before fillet and fillet be placed on trash ice with protect
Hold freshness.
Vacuum bagged packaging is packed as in step S5 described in above-mentioned technical proposal.
Step S4 described in above-mentioned technical proposal carries out under 0-8 DEG C of environment, and needs before step S5 mixture A packing
The static 1h under 0-8 DEG C of environment.
Ingredient described in above-mentioned technical proposal be moisturizing agent, salt, cooking wine and trehalose mixture, and in the ingredient
Moisturizing agent, salt, cooking wine and trehalose mass ratio be 1:0.8-1.2:2-3:3-4.
The second object of the present invention is to provide a kind of cooking methods of fish egg dish, will be obtained by preparation method as described above
Product thaw after carry out stir-frying or boiling it can be served to ripe.
Compared with prior art, the beneficial effects of the present invention are, it is full of nutrition, and delicious flavour, it is fragrant with egg
Taste maintains the integrality of fillet, and the surface that egg is attached to fillet makes it look good, smell good and taste good and suppressed fillet
Fishy smell, while can increase the appetite of a person sponging on an aristocrat, and suitable for people of all ages, in addition its cooking methods is simple, and technical difficulty is low.
Specific embodiment
Principles and features of the present invention are described with reference to embodiments, the given examples are served only to explain the present invention,
It is not intended to limit the scope of the present invention.
The preparation method for present embodiments providing a kind of fish egg dish, includes the following steps:
Step S1: it carries out an acceptance inspection to fresh feed egg and fresh and alive raw material fish；
Step S2: preparing egg liquid using the raw material egg of step S1 acceptance(check), and egg liquid is retained spare, and step S1 is tested
The raw material fish for folding lattice carries out bloodletting；
Step S3: the raw material fish after step S2 bloodletting being scaled except internal organ, then cleans up and takes slice of fish, and by acquirement
Slice of fish is sliced to obtain fillet after successively being modified；
Step S4: it takes fillet obtained by egg liquid obtained by step S2 and step S3 to be mixed respectively, and ingredient is added into it
It is uniformly mixing to obtain mixture A together, and fillet, egg liquid and ingredient mass ratio are 7.5-8.5:13- in the mixture A
14:1；
Step S5: mixture A obtained by step S4 is dispensed, the quick-frozen product for obtaining fish egg dish.
Raw material fish is the Tilapia mossambica that weight is 500-600g in step S1 described in above-mentioned technical proposal, and the raw material egg is
Egg.
Bloodletting is to allow live fish neck opening and being placed back into water it to move about in step S2 described in above-mentioned technical proposal
Until bloodletting is complete, so the blood in the flesh of fish can be emptied as far as possible, to remove the fishy smell in the flesh of fish.
In step S3 described in above-mentioned technical proposal slice of fish be cut into before fillet and fillet be placed on trash ice with protect
Hold freshness.
It is packed when being packed in step S5 described in above-mentioned technical proposal for vacuum bagged.
Ingredient described in above-mentioned technical proposal be moisturizing agent, salt, cooking wine and trehalose mixture, and in the ingredient
Moisturizing agent, salt, cooking wine and trehalose mass ratio be 1:0.8-1.2:2-3:3-4, wherein trehalose is conducive to improve fish egg
The freshness of dish, while the water retention property of the flesh of fish can also be improved.
Edible oil stir-frying or boiling is added to ripe in above-mentioned fish egg dish, can also voluntarily add during the cooking process certainly
Condiment is to adapt to personal taste, such as chilli powder, green onion end or mashed garlic.
Wherein, the moisturizing agent is 820 type moisturizing agent of Guangzhou Hai Hui food additives Co., Ltd production.
Wherein, it is preferred that in fillet, egg liquid and ingredient after mixing can be 0.5-1.5 hours static, in order to the flesh of fish
Into taste.
Wherein, -45 DEG C must be reached hereinafter, when product goes out instant freezer using the temperature of instant freezer when quick-frozen in the step S5
Central temperature need to be at -18 DEG C or less.
Embodiment 1
The preparation method for present embodiments providing a kind of fish egg dish, includes the following steps:
Step S1: it carries out an acceptance inspection to fresh feed egg and fresh and alive raw material fish (weight is 500-600g Tilapia mossambica)；
Step S2: egg liquid is prepared using the raw material egg of step S1 acceptance(check), and egg liquid is retained spare；
Step S2: raw material fish neck opening to step S1 acceptance(check) is simultaneously placed back into water and allows its travelling until bloodletting
Completely；
Step S3: the raw material fish after step S2 bloodletting being scaled except internal organ, then cleans up and takes slice of fish, and by acquirement
Slice of fish is sliced to obtain fillet after successively being modified, and wherein the thickness of fillet need to be less than 3mm (more compared with the flesh of fish due to egg
It is easily ripe, therefore the thickness for reducing fillet may make that fillet are more easily ripe, when avoiding culinary art, egg white is than fillet precocity)；
Step S4: under conditions of 0-8 DEG C, taking fillet obtained by egg liquid obtained by step S2 and step S3 to be mixed respectively,
And ingredient is added into it and is uniformly mixing to obtain mixture A together, and fillet are 750g, egg liquid 1300g in the mixture A
And ingredient is 100g, and ingredient is made of 14.7g moisturizing agent, 11.8g salt, 29.4g cooking wine and 44.1g trehalose；
Step S5: the mixture A obtained by step S4 under 0-8 DEG C of environment after static 1h, then mixture A is dispensed,
The quick-frozen product for obtaining fish egg dish.
Wherein, obtained in the step S3 slice of fish be placed on trash ice carry out it is fresh-keeping, and after slice of fish is processed as fillet, in fish
Fillet are placed in fresh-keeping on trash ice before piece is mixed with egg liquid.
Embodiment 2
With embodiment 1, difference is, fillet are 1000g in mixture A in the step S4, egg liquid be 1700g and
Ingredient is 125.5g, and ingredient is made of 15g moisturizing agent, 17g salt, 42.5g cooking wine and 51g trehalose.
Embodiment 3
With embodiment 1, difference is, fillet are 850g in mixture A in the step S4, egg liquid be 1400g and
Ingredient is 100g, and ingredient is made of 10.9g moisturizing agent, 13g salt, 32.6g cooking wine and 43.5g trehalose.
Reference examples 1
With embodiment 1, difference is, takes slice of fish (without bloodletting work after internal organ of directly scaling out after raw material fish is checked and accepted
Sequence).
Reference examples 2
With embodiment 1, difference is that the ingredient is only 11.8g salt.
Reference examples 3
With embodiment 1, difference is, fillet with a thickness of 5cm in the step S3.
Embodiment 1-3 and the corresponding dish of reference examples 1-3 are refueled respectively and cooked to ripe, and carries out product by 10 people
It tastes, generally believes looking good, smell good and taste good for the fish egg dish of embodiment 1-3, and reference examples 1 have heavier fishy smell, and reference examples 2
The flesh of fish is more dry, and the egg of reference examples 3 is slightly charred.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of preparation method of fish egg dish, which comprises the steps of:
Step S1: it carries out an acceptance inspection to fresh feed egg and fresh and alive raw material fish；
Step S2: bloodletting is carried out using the raw material fish of step S1 acceptance(check), and prepares egg liquid using raw material egg, and egg liquid is stayed
It deposits spare；
Step S3: the raw material fish after step S2 bloodletting being scaled except internal organ, then cleans up and takes slice of fish, and by the slice of fish of acquirement
It is sliced to obtain fillet after successively being modified；
Step S4: it takes fillet obtained by egg liquid obtained by step S2 and step S3 to be mixed respectively, and ingredient is added together into it
It is uniformly mixing to obtain mixture A, and fillet, egg liquid and ingredient mass ratio are 7.5-8.5:13-14:1 in the mixture A；
Step S5: mixture A obtained by step S4 is dispensed, the quick-frozen product for obtaining fish egg dish.
2. the preparation method of fish egg dish according to claim 1, which is characterized in that raw material fish is weight in the step S1
For the Tilapia mossambica of 500-600g, the raw material egg is egg.
3. the preparation method of fish egg dish according to claim 1, which is characterized in that bloodletting is by live fish in the step S2
Neck opening and being placed back into water allows its travelling until bloodletting is complete.
4. the preparation method of fish egg dish according to claim 1, which is characterized in that slice of fish is cut into fillet in the step S3
Preceding and fillet be placed on trash ice to keep freshness, wherein the thickness of the fillet be less than 3mm.
5. the preparation method of fish egg dish according to claim 1, which is characterized in that be packed as vacuum in the step S5
Packed packaging.
6. the preparation method of fish egg dish according to claim 1, which is characterized in that the step S4 is under 0-8 DEG C of environment
It carries out, and 0.5-1.5h need to be stood under 0-8 DEG C of environment before step S5 mixture A packing.
7. the preparation method of any one of -6 fish egg dish according to claim 1, which is characterized in that the ingredient is moisturizing
Agent, salt, cooking wine and trehalose mixture, and moisturizing agent in the ingredient, salt, cooking wine and trehalose mass ratio be 1:
0.8-1.2:2-3:3-4。
8. a kind of cooking methods of fish egg dish, which is characterized in that will be as described in claim any one of 1-7 obtained by preparation method
Product thaw after edible oil stir-frying or boiling is added it can be served to ripe.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910667259.4A CN110367483A (en) | 2019-07-23 | 2019-07-23 | A kind of preparation method of fish egg dish and its cooking methods of gained fish egg dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910667259.4A CN110367483A (en) | 2019-07-23 | 2019-07-23 | A kind of preparation method of fish egg dish and its cooking methods of gained fish egg dish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110367483A true CN110367483A (en) | 2019-10-25 |
Family
ID=68255085
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910667259.4A Withdrawn CN110367483A (en) | 2019-07-23 | 2019-07-23 | A kind of preparation method of fish egg dish and its cooking methods of gained fish egg dish |
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Citations (6)
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|---|---|---|---|---|
| CN102090443A (en) * | 2011-03-01 | 2011-06-15 | 福建铭发水产开发有限公司 | Processing method of quick-frozen Taiwan white sea bream fillets keeping fish meat fresh |
| CN103549498A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for quick-frozen sliced horse mackerel food |
| CN103549497A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for quick-frozen seasoned sliced red snapper food |
| CN104432229A (en) * | 2014-11-25 | 2015-03-25 | 恒茂实业集团有限公司 | Making method for quick-frozen salmon fillets |
| CN105614513A (en) * | 2014-10-30 | 2016-06-01 | 吕子玉 | Making method of quick-frozen horse mackerel slice foods |
| CN106333281A (en) * | 2016-08-29 | 2017-01-18 | 广西海世通食品股份有限公司 | Fish fillet processing technology |
-
2019
- 2019-07-23 CN CN201910667259.4A patent/CN110367483A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090443A (en) * | 2011-03-01 | 2011-06-15 | 福建铭发水产开发有限公司 | Processing method of quick-frozen Taiwan white sea bream fillets keeping fish meat fresh |
| CN103549498A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for quick-frozen sliced horse mackerel food |
| CN103549497A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for quick-frozen seasoned sliced red snapper food |
| CN105614513A (en) * | 2014-10-30 | 2016-06-01 | 吕子玉 | Making method of quick-frozen horse mackerel slice foods |
| CN104432229A (en) * | 2014-11-25 | 2015-03-25 | 恒茂实业集团有限公司 | Making method for quick-frozen salmon fillets |
| CN106333281A (en) * | 2016-08-29 | 2017-01-18 | 广西海世通食品股份有限公司 | Fish fillet processing technology |
Non-Patent Citations (2)
| Title |
|---|
| 美食生活工作室: "《精选家常菜全集》", 30 November 2010 * |
| 蒲亚军等: "罗非鱼片制作速冻调理鱼的工艺研究", 《肉类工业》 * |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20191025 |