CN110692903A - 一种淡水鱼的炸制方法 - Google Patents
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Abstract
一种淡水鱼的炸制方法,包括以下步骤:将淡水鱼扩成肉块并去腥,采用茶油对去腥后的肉块进行油炸,油炸温度为100~250℃,直至肉块外酥里嫩。本发明通过特殊的炸鱼方式,一方面能够使肉块外部精美可观,肉质外酥里嫩,且香味十足,并彻底避免了油炸过程中的致癌物对人体健康的危害;另一方面,能够将肉块外层的细菌消除,并通过将配选的口味调料与肉块进行密封低温发酵,又可将内层的细菌本身作为发酵的酵母,从而消除内层细菌,实现没有经过肉质污染的蛋白质发酵。
Description
技术领域
本发明涉及淡水鱼加工领域,特别是一种淡水鱼的炸制方法。
背景技术
由于淡水鱼具有蛋白质含量高、胆固醇低、营养丰富且易被人体消化吸收等特点,是人们饮食中极受欢迎的食品。但目前淡水鱼的加工利用率很低,当进入家庭或酒店餐桌做成菜肴时容易导致骨刺中高钙等营养物质大量流失。
目前,采用油炸加工方法大规模的生产熟食鱼时存在其自身的弊端,一方面,由于油在高温下容易产生苯并芘这种致癌物质,例如菜籽油在100℃以上,只要到达130-150°左右,就会出现苯并芘,然而如果油炸温度太低,如低于100℃,并不能做出外酥里嫩的肉块,且鱼身上不会起泡,而如果油炸温度太高,就容易产生致癌物,因此,如果在保证做出外酥里嫩的肉块的基础之上,又能彻底避免油炸过程中的致癌物对人体健康的危害,是本发明亟需解决的技术问题。
发明内容
本发明的目的是克服现有技术的上述不足而提供一种口感好,肉质外酥里嫩,无致癌物产生,无污染的淡水鱼的炸制方法。
本发明的技术方案是:一种淡水鱼的炸制方法,包括以下步骤:将淡水鱼扩成肉块并去腥,采用茶油对去腥后的肉块进行油炸,油炸温度为100~250℃,直至肉块外酥里嫩。
进一步,所述茶油选用野生茶油。
进一步,所述油炸温度为150~200℃。
进一步,所述淡水鱼的油炸时间为3~8min。
进一步,所述扩鱼之前选用的淡水鱼必须为活鱼。
进一步,所述淡水鱼在加工前要喂养六个月以上,且喂养饲料为草、豆腐、红薯渣中的至少一种。
进一步,所述对油炸后的肉块与配选的口味调料进行混合搅拌,搅拌后密封低温发酵。
进一步,所述低温为冰箱保鲜3~7℃。
进一步,所述低温发酵时间不小于5天。
进一步,所述低温发酵时间为6~10天。
本发明的有益效果:本发明通过特殊的炸鱼方式,一方面能够使肉块外部精美可观,肉质外酥里嫩,且香味十足,并彻底避免了油炸过程中的致癌物对人体健康的危害;另一方面,能够将肉块外层的细菌消除,并通过将配选的口味调料与肉块进行密封低温发酵,又可将内层的细菌本身作为发酵的酵母,从而消除内层细菌,实现没有经过肉质污染的蛋白质发酵。
具体实施方式
以下将结合具体实施例对本发明做进一步详细说明。
一种淡水鱼的炸制方法,包括以下步骤:将淡水鱼扩成肉块并去腥,采用茶油对去腥后的肉块进行油炸,油炸温度为100~250℃,直至肉块外酥里嫩。
具体地,本实施例采用野生茶油对肉块进行油炸,因为野生油茶很香,炸出的鱼就更香。之所以不选用其他油,使防止出现苯并芘,而苯并芘是一种致癌物质。例如,菜籽油在100℃以上,只要到达130-150°,就会出现苯并芘,然而如果油炸温度太低,并不能做出外酥里嫩的肉块。而茶油在300℃以内,都不会出现苯并芘。可以说,本实施例的淡水鱼加工方式非常健康。本实施例的油炸温度若低于100℃,则肉块上不会起泡,如果高于250℃,就容易冒黑烟,即容易将肉块全部炸透,而炸透会导致发干、不新鲜,从而使肉质变差。而本发明油炸温度为100~250℃,进一步优选为150~200℃,能够使肉块身上起泡,且不会全部炸透,达到外酥里嫩的效果,且该温度下,是茶油散发香味的最佳温度。油炸时间为3~8分钟,优选为5分钟,炸5分钟左右,所获得的肉块形态为外层嫩黄或淡黄,内层肉白。
其中,所述的淡水鱼选用草鱼或者雄鱼进行喂养,喂养饲料为草、豆腐、红薯渣中的至少一种。草鱼或者雄鱼这种淡水鱼通常是在2月份左右放苗,即通常是将一斤二两左右的鱼苗放入水塘或田间,以草、豆腐、红薯渣中的至少一种作为喂养饲料进行喂养,即纯生物饲料喂养,能够使得草鱼或者雄鱼生长快、肉多,且肉质更嫩更香;当草鱼或雄鱼喂养六个月以上,通常是6~8个月。2月份放苗,到8~10月份,例如草鱼差不多有三斤重,就可以对这种淡水鱼进行加工处理。
本实施例中,扩鱼之前选用的淡水鱼必须为活鱼,以保证肉质新鲜。本实施例优选采用机器自动扩鱼,省时省力,便于批量化进行。将肉块清洗后,对肉块进行去腥处理。
上述做出的肉块可直接食用,当然,本发明还可将肉块做成酱香罐头等,而且是无任何防腐剂、添加剂的有机鱼罐头,具体操作如下:
对油炸后的肉块与配选的口味调料进行混合搅拌,拌后密封低温发酵。
具体地,配选的口味调料可根据不同人的口味进行选取,例如豆豉类辅料、剁辣椒、配菜类辅料等。由于剁辣椒是淡水鱼最常见的一道配菜,尤其是南方,如湖南等地,剁辣椒与淡水鱼结合味道十分美妙,因此,本实施例优选剁辣椒作为配选的口味调料,与肉块进行混合搅拌。
本实施例采用冰箱保鲜,在5℃温度下进行低温发酵。由于鱼肉是高蛋白肉类,很容易滋生细菌,如果肉块内外层全部炸黄,它就不会发酵,因此本发明设置油炸温度为100~250℃的另一个目的就是:保证肉块的外层为黄色,且外层通过高温油炸已经将细菌杀死,而内层被外层包裹后,外层的细菌进不去,且内层即使有细菌,通过发酵,内层的细菌本身就作为发酵的酵母,从而也就消除了细菌,可以说,本发明的发酵为没有经过肉质污染的蛋白质发酵。本实施例的低温发酵时间优选为6~10天。本实施例通过密封低温发酵,使得肉块与剁辣椒的味道融合在一起,口味非常香且鲜美。由于没有任何防腐剂,制备出的鱼罐头的保质期通常为常温下两周左右,冰箱储存2~3个月左右,如果有特殊生物保鲜模式,也可达6个月左右。
可以理解的是,本发明除了将鱼做成罐头,也可采用包装袋进行包装。
综上所述,本发明通过特殊的炸鱼方式,能够使肉块外部精美可观,肉质外酥里嫩,且香味十足,不会出现致癌物质;通过将配选的口味调料与肉块进行密封低温发酵,并与油炸温度相结合,既消除了外侧细菌,又可将内层的细菌本身作为发酵的酵母,从而消除内层细菌,实现没有经过肉质污染的蛋白质发酵。
Claims (10)
1.一种淡水鱼的炸制方法,其特征在于,包括以下步骤:将淡水鱼扩成肉块并去腥,
采用茶油对去腥后的肉块进行油炸,油炸温度为100~250℃,直至肉块外酥里嫩。
2.根据权利要求1所述淡水鱼的炸制方法,其特征在于,所述茶油选用野生茶油。
3.根据权利要求1或2所述淡水鱼的炸制方法,其特征在于,所述油炸温度为150~200℃。
4.根据权利要求1或2所述淡水鱼的炸制方法,其特征在于,所述淡水鱼的油炸时间为3~8min。
5.根据权利要求1或2所述淡水鱼的炸制方法,其特征在于,所述扩鱼之前选用的淡水鱼必须为活鱼。
6.根据权利要求1或2所述淡水鱼的炸制方法,其特征在于,所述淡水鱼在加工前要喂养六个月以上,且喂养饲料为草、豆腐、红薯渣中的至少一种。
7.根据权利要求1或2所述淡水鱼的炸制方法,其特征在于,所述对油炸后的肉块与配选的口味调料进行混合搅拌,搅拌后密封低温发酵。
8.根据权利要求7所述淡水鱼的炸制方法,其特征在于,所述低温为冰箱保鲜3~7℃。
9.根据权利要求7所述淡水鱼的炸制方法,其特征在于,所述低温发酵时间不小于5天。
10.根据权利要求9所述淡水鱼的炸制方法,其特征在于,所述低温发酵时间为6~10天。
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