CN110558498A - Processing method of pre-prepared steamed fish with rice flour - Google Patents
Processing method of pre-prepared steamed fish with rice flour Download PDFInfo
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
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- 239000004320 sodium erythorbate Substances 0.000 claims description 5
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims description 5
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- 229940100486 rice starch Drugs 0.000 description 3
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- 239000006002 Pepper Substances 0.000 description 2
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- 230000003750 conditioning effect Effects 0.000 description 2
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- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
the invention relates to a processing method of a pre-prepared steamed fish product. The method is characterized by comprising the following steps: 1) preparing famous freshwater fish into fish blocks; 2) pickling; 3) preparing fermented rice flour: uniformly mixing the corn and the polished round-grained rice according to the mass ratio of 7:3-5:5, and adding the following components into the mixture of the corn and the polished round-grained rice according to the mass ratio of the mixture of the corn and the polished round-grained rice: mixing fructus Anisi Stellati 1.0-3.0 ‰, cortex Cinnamomi Japonici 0.5-1 ‰, folium Neocinnamomi Delavayi 1.0-3.0 ‰, radix Angelicae Dahuricae 1.0-3.0 ‰, pericarpium Citri Tangerinae 1.0-3.0 ‰, and fructus Piperis 3-5 ‰, pulverizing, and sieving with 20-40 mesh sieve to obtain rice flour; adding the following components in the rice flour by weight: 1.5-2.0% of salt, 10-20% of crushed red pepper, 5-10% of crushed ginger, and performing anaerobic fermentation for 20-30 days, wherein the fermentation temperature is kept at 15-20 ℃ to obtain fermented rice flour; 4) uniformly mixing the pickled fish blocks and the fermented rice flour according to the mass ratio of 1:0.5-1:2, and heating for 10-15min by steam; 5) the steamed fish with rice flour adopts tunnel type liquid nitrogen quick freezing, and the prepared cooked fish with rice flour has good quality within 60 days of freezing storage. The pre-prepared steamed fish product has the advantages of simple processing, convenient eating and good sensory quality.
Description
Technical Field
the invention relates to a processing method of a pre-prepared steamed fish product.
background
steamed fish with rice flour is popular with people, but the production process is complex, the taste is difficult to control, the requirement of modern people with fast pace of life on delicious food is difficult to meet, and a steamed fish with rice flour which is easy to process and convenient to eat is urgently needed to fill the gap of the market.
the prepared fish is prepared by taking fresh fish as a raw material, slaughtering and cutting the fish, adding seasonings such as salt, sugar and ginger and fishy smell removing materials for pickling, storing and circulating the fish in a quick-freezing and freezing way after pickling, and facilitating subsequent cooking and processing after thawing. The method saves the tedious processes of slaughtering, cleaning, seasoning and the like, has the characteristics of convenient eating, cleanness, sanitation and the like, accords with the consumption habits of modern people, and has wide market prospect.
At present, liquid ammonia quick freezing (-35 ℃) is most commonly applied in frozen aquatic product processing industry, but the liquid ammonia quick freezing speed is slow, large ice crystals are formed in the freezing process, the muscle tissue structure is damaged, the water retention of muscles is reduced, and juice is lost. In addition, the protein is frozen and denatured, and the fat undergoes peroxidation, so that the quality of the meat product is deteriorated. The tunnel type liquid nitrogen spray freezing (-90 ℃) is a novel quick freezing mode, and the liquid nitrogen spray evaporation quantity is controlled to further control the air temperature in a bed layer, so that partial vitrification freezing of food is realized, and the damage of crystallization to cells is avoided. The liquid nitrogen has the advantages of high freezing speed, short freezing time, low dry consumption, good freezing quality, high safety and the like, and is an important development direction of food freezing technology. Domestic and foreign researches mainly focus on the influence of different freezing modes and freezing temperatures on the quality of aquatic products, and fine and regular ice crystals are generated by improving the cooling rate, so that the damage to the ice crystals is reduced and the muscle quality is maintained. However, a great deal of research is focused on the laboratory range, immersion freezing is mainly adopted, and the quality of aquatic products is kept fresh by industrialized tunnel type liquid nitrogen quick freezing.
the existing conditioning fish mainly relates to the condition that a single type of fish body is used as a raw material, and no conditioning product is developed by compounding fish and rice starch.
disclosure of Invention
The invention aims to provide a processing method of a pre-prepared steamed fish product, which has the advantages of simple processing, convenient eating and good sensory quality.
in order to achieve the purpose, the invention adopts the technical scheme that: a processing method of a pre-prepared steamed fish product is characterized by comprising the following steps:
1) Preparing famous freshwater fish into fish blocks;
2) pickling: adding the following components in parts by weight: 1.0-2.0% of salt (the addition amount of the instant salt is 1.0-2.0% of the weight of the fish blocks), 3.0-5.0% of cane sugar, 1.0-3.0% of cooking wine, 3.0-5.0% of ginger juice, 0.5-1.0% of onion juice, 2.0-4.0% of fermented bean curd juice, 1.0-3.0% of monosodium glutamate, 1.0-3.0% of composite phosphate and 1.0-3.0% of sodium erythorbate; mixing, pickling for 20-30min at 0-16 deg.C to obtain pickled fish blocks;
3) Preparing fermented rice flour: uniformly mixing the corn and the polished round-grained rice according to the mass ratio of 7:3-5:5 to obtain a mixture of the corn and the polished round-grained rice; then adding the mixture of corn and polished round-grained rice according to the quality of the mixture of corn and polished round-grained rice (namely adding the following spices): mixing fructus Anisi Stellati 1.0-3.0 ‰, cortex Cinnamomi Japonici 0.5-1 ‰, folium Neocinnamomi Delavayi 1.0-3.0 ‰, radix Angelicae Dahuricae 1.0-3.0 ‰, pericarpium Citri Tangerinae 1.0-3.0 ‰, and fructus Piperis 3-5 ‰, pulverizing, and sieving with 20-40 mesh sieve to obtain rice flour;
Adding the following components in the rice flour by mass: 1.5-2.0% of salt (i.e. the salt addition amount is 1.0-2.0% of the weight of the rice flour), 10-20% of fresh red pepper (minced red pepper), 5-10% of fresh ginger (minced ginger), anaerobic fermenting for 20-30 days, and maintaining the fermentation temperature at 15-20 deg.C to obtain fermented rice flour;
4) Uniformly mixing the pickled fish blocks and the fermented rice flour according to the mass ratio of 1:0.5-1:2, wrapping the mixture by using dried lotus leaves or magnolia leaves, heating the mixture for 10-15min by using steam, and naturally cooling the mixture to normal temperature to obtain steamed fish powder;
5) the steamed fish with the flour is quickly frozen by adopting tunnel type liquid nitrogen (the temperature is-90 ℃ and the time is 35min), and then the steamed fish with the flour is placed in a refrigeration house at the temperature of-18 ℃ for freezing storage (the freezing storage time is within 60 days), so that the prepared steamed fish with the flour (the quality of the prepared steamed fish with the flour is not obviously different from that before quick freezing) is obtained.
the famous freshwater fish is made into fish blocks: selecting fresh famous freshwater fish without or with few muscle thorns, slaughtering the back, removing viscera, scales, gills, heads and tails and fish fins, cleaning, draining, and transversely cutting into fish blocks with the width of 2-4cm and the thickness of 1-3 cm.
the famous freshwater fish is one or more of weever, mandarin fish, leiocassis longirostris, snakehead fish and the like.
The composite phosphate is a general name of a substance, and two or more than two phosphates (in any proportion) are applied in food processing, so the composite phosphate is called (the present invention can adopt the existing composite phosphate), and the best use effect is achieved.
The invention has the beneficial effects that: 1. the prepared steamed fish with rice flour is heated to be cooked by steam, so that the prepared steamed fish with rice flour can be eaten only by simple heating (steaming or microwave heating), is simple to process and is convenient to eat; 2. the invention adopts the pickled fish blocks and the fermented rice flour, the fermented rice flour wraps the fish meat, so that the freezing denaturation of protein and the oxidation of fat can be effectively inhibited during the freezing storage period of the fish meat, and the special taste and flavor of the starch of the fish meat and rice are endowed. The rice starch is fermented under natural conditions, the gel strength, the viscoelasticity and the like of the rice starch are improved, the sensory quality is obviously improved, and the sensory quality is good. 3. The fermented rice flour adopts the pepper and the ginger, and the pepper and the ginger are fermented under an anaerobic condition to generate lactic acid and other specific volatile flavor substances, so that fish fishy smell substances can be effectively covered. 4. The invention adopts tunnel type liquid nitrogen quick freezing to avoid the damage of crystallization to cells.
Drawings
FIG. 1 is a graph showing the change of K value of fish meat at different freezing time according to the present invention.
FIG. 2 is a graph showing the TVB-N value variation of fish meat at different freezing time according to the present invention.
FIG. 3 is a graph showing the variation of TBA value of fish meat in different freezing time periods.
FIG. 4 is a microscopic view of a transverse section of unfrozen fish tissue.
FIG. 5 is a microscopic view of a transverse section of the liquid nitrogen quick-frozen fish tissue of the present invention.
FIG. 6 is a microscopic structure view of a transverse section of liquid ammonia quick-frozen fish tissue.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1:
A processing method of a pre-prepared steamed fish product comprises the following steps:
1) Preparing famous freshwater fish into fish blocks: selecting fresh freshwater fish (such as weever) without (or with few) muscle thorns, slaughtering the back, removing viscera, scales, gills, heads and tails and fins, cleaning, draining, and transversely cutting into fish blocks with width of 2-4cm and thickness of 1-3 cm;
2) pickling: adding the following components in parts by weight: 1.0% of salt (the addition amount of the instant salt is 1.0% of the weight of the fish blocks), 3.0% of cane sugar, 1.0% of cooking wine, 3.0% of ginger juice, 0.5% of onion juice, 2.0% of fermented bean curd juice, 1.0% of monosodium glutamate, 1.0% of composite phosphate and 1.0% of sodium erythorbate; mixing, pickling for 20min, and controlling the pickling temperature to be 0 ℃ to obtain pickled fish blocks;
3) Preparing fermented rice flour: uniformly mixing the corn and the polished round-grained rice according to the mass ratio of 7:3 to obtain a mixture of the corn and the polished round-grained rice; then adding the mixture of corn and polished round-grained rice according to the quality of the mixture of corn and polished round-grained rice (namely adding the following spices): mixing fructus Anisi Stellati 1.0 ‰, cortex Cinnamomi Japonici 0.5 ‰, herba Pelargonii Graveolentis 1.0 ‰, radix Angelicae Dahuricae 1.0 ‰, pericarpium Citri Tangerinae 1.0 ‰, and fructus Piperis 3 ‰, pulverizing, and sieving with 20 mesh sieve to obtain rice flour;
adding the following components in the rice flour by weight: 1.5% of salt, 10% of fresh red pepper (minced red pepper), 5% of fresh ginger (minced ginger), and performing anaerobic fermentation for 20 days at 15 deg.C to obtain fermented rice flour;
4) Uniformly mixing the pickled fish blocks and the fermented rice flour according to the mass ratio of 1:0.5, wrapping by adopting dried lotus leaves, heating for 10min by using steam, and naturally cooling to normal temperature to obtain steamed fish with rice flour;
5) the powder steamed fish is quickly frozen by tunnel liquid nitrogen (-90 ℃ for 35min), and then is placed in a refrigeration house with the temperature of-18 ℃ for freezing storage within 60 days to obtain the prepared powder steamed fish product (the quality of the prepared powder steamed fish product is not obviously different from that before quick freezing). Sensory evaluation, good sensory quality).
example 2:
a processing method of a pre-prepared steamed fish product comprises the following steps:
1) Preparing famous freshwater fish into fish blocks: selecting fresh freshwater fish (such as mandarin fish) without (or with) interspinal stings, slaughtering the back, removing viscera, scales, gills, head and tail, and fins, cleaning, draining, and transversely cutting into fish blocks with width of 2-4cm and thickness of 1-3 cm;
2) pickling: adding the following components in parts by weight: 1.5% of salt (the addition amount of the instant salt is 1.5% of the weight of the fish blocks), 4.0% of cane sugar, 2.0% of cooking wine, 4.0% of ginger juice, 0.8% of onion juice, 3.0% of fermented bean curd juice, 2.0% of monosodium glutamate, 2.0% of composite phosphate and 2.0% of sodium erythorbate; mixing, pickling for 25min, and controlling the pickling temperature to be 10 ℃ to obtain pickled fish blocks;
3) Preparing fermented rice flour: uniformly mixing the corn and the polished round-grained rice according to the mass ratio of 6:4 to obtain a mixture of the corn and the polished round-grained rice; then adding the mixture of corn and polished round-grained rice according to the quality of the mixture of corn and polished round-grained rice (namely adding the following spices): mixing fructus Anisi Stellati 2.0 ‰, cortex Cinnamomi Japonici 0.8 ‰, folium Neocinnamomi Delavayi 2.0 ‰, radix Angelicae Dahuricae 2.0 ‰, pericarpium Citri Tangerinae 2.0 ‰, and fructus Piperis 4 ‰, pulverizing, and sieving with 30 mesh sieve to obtain rice flour;
Adding the following components in the rice flour by weight: 1.7% of salt, 15% of fresh red pepper (minced red pepper), 8% of fresh ginger (minced ginger), and performing anaerobic fermentation for 25 days at a fermentation temperature of 18 ℃ to obtain fermented rice flour;
4) uniformly mixing the pickled fish blocks and the fermented rice flour according to the mass ratio of 1:1, wrapping the mixture by adopting dried lotus leaves, heating the mixture for 12min by using steam, and naturally cooling the mixture to normal temperature to obtain steamed fish with rice flour;
5) The powder steamed fish is quickly frozen by tunnel liquid nitrogen (-90 ℃ for 35min), and then is placed in a refrigeration house with the temperature of-18 ℃ for freezing storage within 60 days to obtain the prepared powder steamed fish product (the quality of the prepared powder steamed fish product is not obviously different from that before quick freezing). Sensory evaluation, good sensory quality).
example 3:
A processing method of a pre-prepared steamed fish product comprises the following steps:
1) Preparing famous freshwater fish into fish blocks: selecting fresh freshwater fish (such as longsnout catfish) without (or with) muscle spines, slaughtering the back, removing viscera, scales, gills, heads and tails and fins, cleaning, draining, and transversely cutting into fish blocks with width of 2-4cm and thickness of 1-3 cm;
2) pickling: adding the following components in parts by weight: 2.0% of salt (the addition amount of the instant salt is 2.0% of the weight of the fish blocks), 5.0% of cane sugar, 3.0% of cooking wine, 5.0% of ginger juice, 1.0% of onion juice, 4.0% of fermented bean curd juice, 3.0% of monosodium glutamate, 3.0% of composite phosphate and 3.0% of sodium erythorbate; mixing, pickling for 30min, and controlling the pickling temperature to be 16 ℃ to obtain pickled fish blocks;
3) preparing fermented rice flour: uniformly mixing the corn and the polished round-grained rice according to the mass ratio of 5:5 to obtain a mixture of the corn and the polished round-grained rice; then adding the mixture of corn and polished round-grained rice according to the quality of the mixture of corn and polished round-grained rice (namely adding the following spices): mixing fructus Anisi Stellati 3.0 ‰, cortex Cinnamomi Japonici 1 ‰, folium Neocinnamomi Delavayi 3.0 ‰, radix Angelicae Dahuricae 3.0 ‰, pericarpium Citri Tangerinae 3.0 ‰, and fructus Piperis 5 ‰, pulverizing, and sieving with 40 mesh sieve to obtain rice flour;
adding the following components in the rice flour by weight: 2.0% of salt, 20% of fresh red pepper (minced red pepper) and 10% of fresh ginger (minced ginger), and performing anaerobic fermentation for 30 days, wherein the fermentation temperature is kept at 20 ℃ to obtain fermented rice flour;
4) uniformly mixing the pickled fish blocks and the fermented rice flour according to the mass ratio of 1:2, wrapping the mixture by using dried magnolia leaves, heating the mixture for 15min by using steam, and naturally cooling the mixture to normal temperature to obtain steamed fish with rice flour;
5) The powder steamed fish is quickly frozen by tunnel liquid nitrogen (-90 ℃ for 35min), and then is placed in a refrigeration house with the temperature of-18 ℃ for freezing storage within 60 days to obtain the prepared powder steamed fish product (the quality of the prepared powder steamed fish product is not obviously different from that before quick freezing). Sensory evaluation, good sensory quality).
TABLE 1 Fish physicochemical Properties during frozen storage
table 1 illustrates: the fish meat is quick-frozen by liquid nitrogen and liquid ammonia for 60 days at-18 ℃, and the physicochemical property of the liquid nitrogen quick-frozen fish meat is superior to that of the liquid ammonia quick-frozen fish meat.
Fig. 1 illustrates: the fish is quick-frozen by liquid nitrogen and liquid ammonia at-18 ℃ for 60 days, and the freshness K value of the liquid nitrogen quick-frozen fish is lower than that of the liquid ammonia quick-frozen fish.
Fig. 2 illustrates: the fish is quick-frozen by liquid nitrogen and liquid ammonia at-18 ℃ for 60 days, and the freshness TVB-N value of the liquid nitrogen quick-frozen fish is lower than that of the liquid ammonia quick-frozen fish.
Fig. 3 illustrates: the fish is quick-frozen by liquid nitrogen and liquid ammonia at-18 ℃ for 60 days, and the TBA value of fat oxidation of the quick-frozen fish is lower than that of the quick-frozen fish by liquid ammonia.
Fig. 4 illustrates: the microstructure of the fish tissue is not frozen, and the cell layout is compact and uniform.
Fig. 5 illustrates: the thawed tissue microstructure of the liquid nitrogen quick-frozen fish meat reduces the quick-freezing temperature, improves the freezing rate, reduces the size of ice crystals, reduces the damage of the ice crystals to muscle tissues and ensures the quality of the fish meat.
Fig. 6 illustrates: the thawed liquid ammonia quick-frozen fish has microstructure, reduced cell area, obviously increased cell gap, increased ice crystal size and damaged muscle tissue, resulting in lowered fish quality.
The raw materials listed in the invention, the upper and lower limits and interval values of the raw materials of the invention, and the upper and lower limits and interval values of the process parameters (such as temperature, time and the like) can all realize the invention, and the examples are not listed.
Claims (6)
1. A processing method of a pre-prepared steamed fish product is characterized by comprising the following steps:
1) Preparing famous freshwater fish into fish blocks;
2) pickling: adding the following components in parts by weight: 1.0-2.0% of salt, 3.0-5.0% of cane sugar, 1.0-3.0% of cooking wine, 3.0-5.0% of ginger juice, 0.5-1.0% of scallion juice, 2.0-4.0% of fermented bean curd juice, 1.0-3.0% of monosodium glutamate, 1.0-3.0% of composite phosphate and 1.0-3.0% of sodium erythorbate; mixing, pickling for 20-30min at 0-16 deg.C to obtain pickled fish blocks;
3) Preparing fermented rice flour: uniformly mixing the corn and the polished round-grained rice according to the mass ratio of 7:3-5:5 to obtain a mixture of the corn and the polished round-grained rice; then adding the following components into the mixture of the corn and the polished round-grained rice according to the mass of the mixture of the corn and the polished round-grained rice: mixing fructus Anisi Stellati 1.0-3.0 ‰, cortex Cinnamomi Japonici 0.5-1 ‰, folium Neocinnamomi Delavayi 1.0-3.0 ‰, radix Angelicae Dahuricae 1.0-3.0 ‰, pericarpium Citri Tangerinae 1.0-3.0 ‰, and fructus Piperis 3-5 ‰, pulverizing, and sieving with 20-40 mesh sieve to obtain rice flour;
adding the following components in the rice flour by weight: 1.5-2.0% of salt, 10-20% of crushed red pepper, 5-10% of crushed ginger, and performing anaerobic fermentation for 20-30 days, wherein the fermentation temperature is kept at 15-20 ℃ to obtain fermented rice flour;
4) uniformly mixing the pickled fish blocks and the fermented rice flour according to the mass ratio of 1:0.5-1:2, wrapping the mixture by using dried lotus leaves or magnolia leaves, heating the mixture for 10-15min by using steam, and naturally cooling the mixture to normal temperature to obtain steamed fish powder;
5) And (3) quickly freezing the steamed fish with the tunnel liquid nitrogen, and then placing the steamed fish in a refrigeration house at the temperature of-18 ℃ for freezing storage to obtain the prepared steamed fish with the starch.
2. The processing method of the pre-prepared steamed fish food as claimed in claim 1, wherein the processing method comprises the following steps: the famous freshwater fish is made into fish blocks: selecting fresh famous freshwater fish without or with few muscle thorns, slaughtering the back, removing viscera, scales, gills, heads and tails and fish fins, cleaning, draining, and transversely cutting into fish blocks with the width of 2-4cm and the thickness of 1-3 cm.
3. the method for processing the pre-prepared steamed fish food according to claim 1 or 2, wherein the method comprises the following steps: the famous freshwater fish is one or more of weever, mandarin fish, longsnout catfish, snakehead fish and the like.
4. the processing method of the pre-prepared steamed fish food as claimed in claim 1, wherein the processing method comprises the following steps: in the step 3), the red pepper is crushed into fresh red pepper pieces, and the ginger is crushed into fresh ginger pieces.
5. The processing method of the pre-prepared steamed fish food as claimed in claim 1, wherein the processing method comprises the following steps: and 5), adopting tunnel type liquid nitrogen quick freezing at the temperature of-90 ℃ for 35 min.
6. The processing method of the pre-prepared steamed fish food as claimed in claim 1, wherein the processing method comprises the following steps: in the step 5), the frozen storage time is within 60 days.
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| CN110946247A (en) * | 2019-12-25 | 2020-04-03 | 武汉良之隆食材股份有限公司 | Powder steamed longsnout catfish and preparation method thereof |
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| CN102429255A (en) * | 2011-10-27 | 2012-05-02 | 百洋水产集团股份有限公司 | Steamed fish belly product with rice flours and preparation method thereof |
| CN104886494A (en) * | 2015-06-05 | 2015-09-09 | 贵州红赤水集团有限公司 | Quick-frozen dish product processing method |
| CN209181350U (en) * | 2018-11-20 | 2019-07-30 | 四川铖悦食品有限公司 | A kind of tunnel type liquid nitrogen flash freezer equipment for food production |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102429255A (en) * | 2011-10-27 | 2012-05-02 | 百洋水产集团股份有限公司 | Steamed fish belly product with rice flours and preparation method thereof |
| CN104886494A (en) * | 2015-06-05 | 2015-09-09 | 贵州红赤水集团有限公司 | Quick-frozen dish product processing method |
| CN209181350U (en) * | 2018-11-20 | 2019-07-30 | 四川铖悦食品有限公司 | A kind of tunnel type liquid nitrogen flash freezer equipment for food production |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110946247A (en) * | 2019-12-25 | 2020-04-03 | 武汉良之隆食材股份有限公司 | Powder steamed longsnout catfish and preparation method thereof |
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Application publication date: 20191213 |