CN110710654A - Preparation method of sauce-flavor and braised fish roe product - Google Patents
Preparation method of sauce-flavor and braised fish roe product Download PDFInfo
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- CN110710654A CN110710654A CN201911135313.7A CN201911135313A CN110710654A CN 110710654 A CN110710654 A CN 110710654A CN 201911135313 A CN201911135313 A CN 201911135313A CN 110710654 A CN110710654 A CN 110710654A
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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
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Abstract
The invention discloses a preparation method of sauce-flavor and braised fish roe products, which comprises the following steps: s1, processing; s2, drying; s3, blanching; s4, steaming; s5, frying the seasoning: selecting edible oil, sesame, crushed pepper, star anise, minced garlic, fennel, sucrose, medlar, cumin, chicken essence, crushed ginger and onion; pouring edible oil into a pot, heating to 100 ℃, then mixing the rest auxiliary materials, adding, frying for 5s to obtain seasoning and mixed oil, fishing out the seasoning, separating the seasoning and the mixed oil, and cooling for later use; s6, mixing materials; s7, packaging and sterilizing: vacuum packaging, and sterilizing at 100 deg.C for 10 min; s8, cooling and storing: and (5) cooling the sterilized fish fries to the normal temperature in running water. The prepared small fish fry is compact in texture, comprehensive in nutrition and not loose, and can keep complete shape and good taste when being eaten.
Description
Technical Field
The invention relates to the field of fish products, in particular to a preparation method of sauce-flavor and braised fish fry products.
Background
The processing process of the sauce-flavor and braised small fish food sold in the market at present comprises the steps of sauce-flavor pickling, desalting, drying, frying, marinating, spice frying, material mixing, packaging, sterilization and the like. The pickling is to remove fishy smell and improve taste. The pickling process includes using great amount of salt, deodorizing liquid and seasoning with seasoning. Therefore, the processing time and cost are increased, and the fish meat can have excessive salt left therein, which can affect the health of human bodies. In order to remove excessive salt, a salt removing step is required to be added, but the salted salt enters the fish meat, so that the processing time and cost are increased, and the excessive salt still remains in the fish meat, which can affect the human health. The frying greatly damages the texture and nutrient components of the small fish fries, not only affects the integrity of the fish fry finished products, but also causes no chewing and reduces the mouthfeel.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation method of sauced and braised fish roe products, which strengthens the texture of fish roes through the synergistic action of the drying and steaming processes, ensures the nutritional ingredients of the fish roes, removes the pickling, and achieves the purposes of removing fishy smell and ensuring delicious taste by optimizing the formula of a seasoning in a blanching process. The prepared small fish fry is compact in texture, full in nutrition and not loose, and can keep complete shape and good taste when being eaten.
The technical scheme of the invention is realized as follows:
a preparation method of sauce-flavor and braised fish roe products comprises the following steps:
s1, processing: selecting first-class dry young fishes with uniform specification, removing heads and impurities, soaking in clear water for about 1h until the fish body becomes soft, and elutriating for 2 times;
s2, drying: washing fish fry, baking in a baking oven at 70-80 deg.C for 90-100min to keep water content of fish body at 40-60%;
s3, blanching: adding 5-10 g of Haitian dark soy sauce, 6-10 g of salt, 5-10 g of white sugar and 2-5 g of lemon juice into per kilogram of water, boiling to obtain fragrance, adding the dried fish fries, blanching for 4-5min, and removing froth;
s4, steaming: steaming the fish fries treated in the S2 in a steamer for later use;
s5, frying the seasoning: selecting edible oil, sesame, crushed pepper, star anise, minced garlic, fennel, sucrose, medlar, cumin, chicken essence, crushed ginger and onion; pouring edible oil into a pot, heating to 100 ℃, then mixing the rest auxiliary materials, adding, frying for 5s to obtain seasoning and mixed oil, fishing out the seasoning, separating the seasoning and the mixed oil, and cooling for later use;
s6, mixing materials: firstly, adding the Xiangbal meat flavor XBP7015 into the seasoning and uniformly mixing to obtain a mixture A; mixing the 5% mixed oil with the fish larvae, and then sequentially adding the mixture A, the salt, the white granulated sugar, the Xiangbal Roubao King XBX6016, the sauce flavor XBX6024 and the meat flavor King XBX6006 and stirring uniformly;
s7, packaging and sterilizing: vacuum packaging, and sterilizing at 100 deg.C for 10 min;
s8, cooling and storing: and (5) cooling the sterilized fish fries to the normal temperature in running water.
The preparation method comprises the step of adding 5 g of Japanese dark soy sauce, 10 g of salt, 10 g of white sugar and 2 g of lemon juice into each kg of water in the step S4.
The preparation method comprises the step S5, wherein the ratio of the edible oil to the fish fries is 0.25-0.5: 1 in parts by weight.
The preparation method comprises the following steps of selecting the auxiliary materials in the seasoning in the step S5 in parts by weight: 25-50 parts of edible oil, 5-8 parts of sesame, 12-18 parts of broken pepper, 6-12 parts of star anise, 15-25 parts of chopped garlic, 6-12 parts of fennel, 5-8 parts of cane sugar, 3-5 parts of wolfberry, 5-10 parts of cumin, 6-12 parts of chicken essence, 8-12 parts of broken ginger and 11-21 parts of onion.
The preparation method comprises the following steps of selecting the auxiliary materials in the seasoning in the step S5 in parts by weight: 40 parts of edible oil, 6 parts of sesame, 15 parts of smashed pepper, 10 parts of star anise, 20 parts of minced garlic, 8 parts of fennel, 6 parts of cane sugar, 5 parts of medlar, 8 parts of cumin, 8 parts of chicken essence, 10 parts of smashed ginger and 16 parts of onion.
The preparation method comprises the following steps of mixing materials in the step S6, wherein the materials comprise the following components in parts by weight: fenbal meat flavour XBP 7015: 10 parts, fish larvae: 100 parts, salt: 0.5 part, white granulated sugar: 0.5 part, fenbal jokuo XBX 6016: 0.1 part, sauce flavor XBX 6024: 0.3-0.5 parts, meat flavor king XBX 6006: 3-5 parts.
The invention has the following beneficial effects:
the method does not need the steps of pickling and desalting, and the fish meat is scalded and steamed after being cleaned and drained, so that the time of the steps of pickling and desalting is saved, the cost is saved, the efficiency is improved, the salt content in the fish meat is reduced, the negative influence on the health of human bodies caused by excessive salt eating is avoided, the step of frying is removed, the fishy smell is removed by drying, blanching and steaming, the texture and comprehensive nutritional ingredients of the fish meat are ensured, and the fish meat is complete and chewy and has good taste. Completely meets the requirements of people on the flavor of the small fish fries, and the fish meat contains less flour oil and salt, so that the fish meat is safe and healthy to eat. .
The invention adopts a physical method for scientific processing, is matched with unique flavor ingredients to prepare the young fish food, has good color, fragrance and taste, rich nutrition, unique flavor and no pollution, does not contain any preservative or chemical additive, and is a pure green health food. The young fish food prepared by the process is sterilized vacuum-packed cooked food, is convenient to carry, store and transport, can be eaten instantly after opening a bag, is not limited by time, place and conditions, is very convenient for field operators, business workers, tourists, soldiers, students, farmers, office workers and the like, and meets the consumption requirements of different people in various industries, various classes and various fields.
The prepared fish fry food has the advantages of low oil content, delicious taste, uniform color, no fishy smell, rich nutritional value, simple production process and easy realization of large-scale production.
Detailed Description
For a more clear understanding of the technical features, objects and advantages of the present invention, reference is now made to the following detailed description of the embodiments of the present invention taken in conjunction with the accompanying drawings, which are included to illustrate and not to limit the scope of the present invention.
Example 1
A preparation method of sauce-flavor and braised fish roe products is characterized in that: the method comprises the following steps:
s1, processing: selecting first-class dry young fishes with uniform specification, removing heads and impurities, soaking in clear water for about 1h until the fish body becomes soft, and elutriating for 2 times;
s2, drying: washing fish fry, baking in a baking oven at 70 deg.C for 100min to keep water content of fish body at 40%;
s3, blanching: adding 5 g of Haitian dark soy sauce, 10 g of salt, 10 g of white sugar and 2 g of lemon juice into per kilogram of water, boiling to generate fragrance, adding the dried fish fries, blanching for 4-5min, and removing froth;
s4, steaming: steaming the fish fries treated in the S2 in a steamer for later use;
s5, frying the seasoning: selecting 40 parts of edible oil, 6 parts of sesame, 15 parts of smashed pepper, 10 parts of star anise, 20 parts of minced garlic, 8 parts of fennel, 6 parts of cane sugar, 5 parts of medlar, 8 parts of cumin, 8 parts of chicken essence, 10 parts of smashed ginger and 16 parts of onion. Pouring edible oil into a pot, heating to 100 ℃, then mixing the rest auxiliary materials, adding, frying for 5s to obtain seasonings and mixed oil, fishing out the seasonings, separating the seasonings and the mixed oil, and cooling for later use;
s6, mixing materials: firstly, adding 10 parts of the Baker meat flavor XBP7015 into the seasoning and uniformly mixing to obtain a mixture A; and then mixing 5% of mixed oil with 100 parts of fish fries, uniformly mixing, and then sequentially adding the mixture A and the salt: 0.5 part, white granulated sugar: 0.5 part, fenbal jokuo XBX 6016: 0.1 part, sauce flavor XBX 6024: 0.3-0.5 parts, meat flavor king XBX 6006: 3-5 parts of a mixture is uniformly stirred;
s7, packaging and sterilizing: vacuum packaging, and sterilizing at 100 deg.C for 10 min;
s8, cooling and storing: and (5) cooling the sterilized fish fries to the normal temperature in running water.
Example 2
A preparation method of sauce-flavor and braised fish roe products comprises the following steps:
s1, processing: selecting first-class dry young fishes with uniform specification, removing heads and impurities, soaking in clear water for about 1h until the fish body becomes soft, and elutriating for 2 times;
s2, drying: washing fish fry, baking in a baking oven at 80 deg.C for 90min to keep water content of fish body at 50%;
s3, blanching: adding 8 g of Haitian dark soy sauce, 7 g of salt, 8 g of white sugar and 4 g of lemon juice into per kilogram of water, boiling to generate fragrance, adding the dried fish fries, blanching for 4-5min, and removing froth;
s4, steaming: steaming the fish fries treated in the S2 in a steamer for later use;
s5, frying the seasoning: selecting 30 parts of edible oil, 8 parts of sesame, 12 parts of smashed pepper, 8 parts of star anise, 15 parts of minced garlic, 6 parts of fennel, 8 parts of cane sugar, 3 parts of medlar, 6 parts of cumin, 6 parts of chicken essence, 8 parts of smashed ginger and 12 parts of onion; pouring edible oil into a pot, heating to 100 ℃, then mixing the rest auxiliary materials, adding, frying for 5s to obtain seasoning and mixed oil, fishing out the seasoning, separating the seasoning from the mixed oil, and cooling for later use;
s6, mixing materials: firstly, adding 10 parts of the Baker meat flavor XBP7015 into the seasoning and uniformly mixing to obtain a mixture A; and then mixing 5% of mixed oil with 100 parts of fish fries, uniformly mixing, and then sequentially adding the mixture A and the salt: 0.5 part, white granulated sugar: 0.5 part, fenbal jokuo XBX 6016: 0.1 part, sauce flavor XBX 6024: 0.3-0.5 parts, meat flavor king XBX 6006: 3-5 parts of a mixture is uniformly stirred;
s7, packaging and sterilizing: vacuum packaging, and sterilizing at 100 deg.C for 10 min;
s8, cooling and storing: and (5) cooling the sterilized fish fries to the normal temperature in running water.
Example 3
A preparation method of sauce-flavor and braised fish roe products is characterized in that: the method comprises the following steps:
s1, processing: selecting first-class dry young fishes with uniform specification, removing heads and impurities, soaking in clear water for about 1h until the fish body becomes soft, and elutriating for 2 times;
s2, drying: washing fish fry, baking in a baking oven at 70 deg.C for 90min to keep water content of fish body at 60%;
s3, blanching: adding 10 g of Haitian dark soy sauce, 6 g of salt, 5 g of white sugar and 5 g of lemon juice into per kilogram of water, boiling to generate fragrance, adding the dried fish fries, blanching for 4-5min, and removing froth;
s4, steaming: steaming the fish fries treated in the S2 in a steamer for later use;
s5, frying the seasoning: selecting 50 parts of edible oil, 8 parts of sesame, 18 parts of smashed pepper, 12 parts of anise, 25 parts of minced garlic, 12 parts of fennel, 8 parts of cane sugar, 5 parts of medlar, 10 parts of cumin, 6 parts of chicken essence, 12 parts of smashed ginger and 21 parts of onion; pouring edible oil into a pot, heating to 100 ℃, then mixing the rest auxiliary materials, adding, frying for 5s to obtain seasonings and mixed oil, fishing out the seasonings, separating the seasonings and the mixed oil, and cooling for later use;
s6, mixing materials: firstly, adding 10 parts of the Baker meat flavor XBP7015 into the seasoning and uniformly mixing to obtain a mixture A; and then mixing 5% of mixed oil with 100 parts of fish fries, uniformly mixing, and then sequentially adding the mixture A and the salt: 0.5 part, white granulated sugar: 0.5 part, fenbal jokuo XBX 6016: 0.1 part, sauce flavor XBX 6024: 0.3-0.5 parts, meat flavor king XBX 6006: 3-5 parts of a mixture is uniformly stirred;
s7, packaging and sterilizing: vacuum packaging, and sterilizing at 100 deg.C for 10 min;
s8, cooling and storing: and (5) cooling the sterilized fish fries to the normal temperature in running water.
The above embodiments are merely provided to help understand the method and core principle of the present invention, and the main steps and embodiments of the present invention are described in detail by using specific examples. To those skilled in the art, the core principles of the present invention may be implemented in a variety of ways, including, but not limited to, the following, various other ways, such as, but not limited to, the above-described embodiments.
Claims (6)
1. A preparation method of sauce-flavor and braised fish roe products is characterized in that: the method comprises the following steps:
s1, processing: selecting first-class dry young fishes with uniform specification, removing heads and impurities, soaking in clear water for about 1h until the fish body becomes soft, and elutriating for 2 times;
s2, drying: washing fish fry, baking in a baking oven at 70-80 deg.C for 90-100min to keep water content of fish body at 40-60%;
s3, blanching: adding 5-10 g of Haitian dark soy sauce, 6-10 g of salt, 5-10 g of white sugar and 2-5 g of lemon juice into per kilogram of water, boiling to obtain fragrance, adding the dried fish fries, blanching for 4-5min, and removing froth;
s4, steaming: steaming the fish fries treated in the S2 in a steamer for later use;
s5, frying the seasoning: selecting edible oil, sesame, crushed pepper, star anise, minced garlic, fennel, sucrose, medlar, cumin, chicken essence, crushed ginger and onion; pouring edible oil into a pot, heating to 100 ℃, then mixing the rest auxiliary materials, adding, frying for 5s to obtain seasoning and mixed oil, fishing out the seasoning, separating the seasoning and the mixed oil, and cooling for later use;
s6, mixing materials: firstly, adding the Xiangbal meat flavor XBP7015 into the seasoning and uniformly mixing to obtain a mixture A; mixing the 5% mixed oil with the fish larvae, adding the mixture A, salt, white granulated sugar, Xiangbal Roubao XBX6016, sauce flavor XBX6024 and meat flavor XBX6006 in sequence, and stirring uniformly;
s7, packaging and sterilizing: vacuum packaging, and sterilizing at 100 deg.C for 10 min;
s8, cooling and storing: and (5) cooling the sterilized fish fries to the normal temperature in running water.
2. The method of claim 1, wherein: in step S4, 5 g of Haitian dark soy sauce, 10 g of salt, 10 g of white sugar and 2 g of lemon juice are added into each kilogram of water.
3. The method of claim 1, wherein: in the step S5, the ratio of the edible oil to the fish fries is 0.25-0.5: 1 by weight.
4. The method of claim 1, wherein: the seasoning in the step S5 comprises the following auxiliary materials in parts by weight: 25-50 parts of edible oil, 5-8 parts of sesame, 12-18 parts of smashed pepper, 6-12 parts of anise, 15-25 parts of minced garlic, 6-12 parts of fennel, 5-8 parts of cane sugar, 3-5 parts of medlar, 5-10 parts of cumin, 6-12 parts of chicken essence, 8-12 parts of smashed ginger and 11-21 parts of onion.
5. The method of claim 4, wherein: the seasoning in the step S5 comprises the following auxiliary materials in parts by weight: 40 parts of edible oil, 6 parts of sesame, 15 parts of smashed pepper, 10 parts of star anise, 20 parts of minced garlic, 8 parts of fennel, 6 parts of cane sugar, 5 parts of medlar, 8 parts of cumin, 8 parts of chicken essence, 10 parts of smashed ginger and 16 parts of onion.
6. The method of claim 1, wherein: the components in the step S6 for stirring are as follows by weight: fenbal meat flavour XBP 7015: 10 parts, fish larvae: 100 parts, salt: 0.5 part, white granulated sugar: 0.5 part, fenbal jokuo XBX 6016: 0.1 part, sauce flavor XBX 6024: 0.3-0.5 parts, meat flavor king XBX 6006: 3-5 parts.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113826841A (en) * | 2021-08-27 | 2021-12-24 | 福建坤兴海洋股份有限公司 | High-quality conditioning hairtail and preparation method thereof |
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Application publication date: 20200121 |