CN110771818A - Preparation method of steamed dace product - Google Patents
Preparation method of steamed dace product Download PDFInfo
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- CN110771818A CN110771818A CN201911135371.XA CN201911135371A CN110771818A CN 110771818 A CN110771818 A CN 110771818A CN 201911135371 A CN201911135371 A CN 201911135371A CN 110771818 A CN110771818 A CN 110771818A
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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 a steamed dace product, which comprises the following steps: s1 raw and auxiliary materials: 40-60 parts of dace fresh red per batch, 2-4 parts of edible salt, 3-5 parts of edible vegetable oil, 2-5 parts of pepper, 0.4-0.8 part of monosodium glutamate and 1-5 parts of spice powder; s2, pretreating raw materials; s3 pickling; s4 steaming; s5 baking; s6 segmentation; s7 seasoning; s8 packaging; s9 sterilizing. The steamed dace product prepared by the method has unique flavor, delicious taste, nutrition and health care, and is safe and applicable.
Description
Technical Field
The invention relates to the field of fish products, and in particular relates to a preparation method of a steamed dace product.
Background
With the improvement of living standard and the change of dietary structure, people not only can meet the flavor and taste of food, but also pay more attention to the novelty, style, health care and safety of the food, and the goal of pursuing enjoyment in the current society is formed. The aquatic animal dace is a rare excellent variety in freshwater fishes in China, has oblate body types, red and bright fish tails, fresh and tender meat quality and rich nutrition, and is an outstanding fish variety. The dace product prepared by adopting a plurality of modern process technologies and having high-quality nutrition fully shows the good development advantages of the dace product, and is popular with people. Therefore, the steamed dace product becomes the first choice delicious good product for safety and health care of current food culture and life, and plays a pioneer role in inheriting the development of traditional delicacies of Chinese folks. The dace has the problems of no taste, no tasty and refreshing meat quality, fishy smell and the like during steaming, so yellow wine and ginger are often used for removing the fishy smell during family steaming, but the taste of the dace is easily changed, and the dace is not suitable for mass production.
Disclosure of Invention
The invention aims to provide a preparation method of a steamed dace product which is unique in flavor, delicious in taste, nutritional, health-care, safe and applicable.
The technical scheme of the invention is realized as follows:
a preparation method of a steamed dace product comprises the following steps:
s1 raw and auxiliary materials: 40-60 parts of dace fresh red per batch, 2-4 parts of edible salt, 3-5 parts of edible vegetable oil, 2-5 parts of pepper, 0.4-0.8 part of monosodium glutamate and 1-5 parts of spice powder;
s2 raw material pretreatment: removing scales, gills, wings and eviscerated from the dace, and cleaning the dace for later use;
s3 pickling: mixing dace with edible salt for 1-7 days at indoor temperature of 2-6(3.9) ° C;
s4 steaming: slightly cleaning the pickled dace, putting the dace into a pot according to the production batch, steaming for 30-40 minutes, and taking the dace out of the pot;
s5 baking: setting the baking temperature at 70-80 ℃, shrinking the surface of the fish body according to batches, keeping the water content of the fish body at 30-50% within 180-200 minutes;
s6 segmentation (trimming): trimming and cutting the baked dace into fish blocks with uniform size;
s7 seasoning: adding edible vegetable oil, pepper, monosodium glutamate and spice powder according to the total amount of the S1 feeding proportion, and uniformly stirring the edible vegetable oil, the pepper, the monosodium glutamate and the spice powder with the dace in the same machine to achieve a flavoring effect;
s8 packaging: manually bagging according to the quantitative packaging requirement, carrying out vacuum sealing packaging, and strictly operating according to the sanitary requirement;
s9 sterilization: and (4) putting the steamed dace subjected to vacuum packaging into a steam sterilization pot according to batches for sterilization, taking out of the pot and cooling to obtain a finished product.
The preparation method comprises the step S1 of 50 parts of dace with fresh red color, 2 parts of edible salt, 3.5 parts of edible vegetable oil, 2 parts of pepper, 0.4 part of monosodium glutamate and 1 part of spice powder.
In the preparation method, the pan used in the step S4 is made of stainless steel.
The preparation method comprises the step S5 of keeping the water content of the fish body at 40%.
In the preparation method, the big fish is cut into 2.5cm by 2.5cm in step S6, and the small fish is kept in a whole strip.
In the preparation method, the specification model of the steam sterilization pot in the step S9 is JSS48A-22, the design pressure is 0.35/mpa, the pressure resistance test pressure is 0.44/mpa, the highest working pressure is 0.3/mpa, and the design temperature is 145 ℃.
The preparation method comprises the step of sterilizing the steam sterilization pot in the step S9 at the temperature of 121 ℃ for 30 minutes.
The invention has the following beneficial effects:
the preparation method of the steamed dace product is mainly characterized by fine material selection, strict process, exquisite preparation, unique flavor, nutrition and safety, fully shows the noble quality and rare characteristics of the steamed dace, and plays a good role in the development and economic benefit of freshwater resource fishes such as the dace eating fuchsia in China.
The preparation method of the steamed dace product can effectively remove redundant moisture in fish meat, retain partial moisture, ensure the freshness and tenderness of the fish meat, ensure the very delicious taste of the fish meat, and prevent fishy smell of the fish;
in addition, in order to meet the requirements of taste and color, the prior art mostly adopts the method of mixing the sauce and the food materials too early, and the physical and chemical reaction can occur in the high-temperature cooking process to influence the delicate taste of the fish, but if the sauce is not cooked, a little astringent taste exists in the sauce. Therefore, the method adopts a mode of steaming before stirring, the delicate taste of the dace is kept, and the astringency of the sauce is removed by using a steam sterilization mode.
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 a steamed dace product comprises the following steps:
s1 raw and auxiliary materials: 50 parts of dace fresh red, 2 parts of edible salt, 3.5 parts of edible vegetable oil, 2 parts of pepper, 0.4 part of monosodium glutamate and 1 part of spice powder in each batch;
s2 raw material pretreatment: removing scales, gills, wings and eviscerated from the dace, and cleaning the dace for later use;
s3 pickling: mixing dace with edible salt for 1 day at indoor temperature of 3.9 deg.C;
s4 steaming: slightly cleaning the pickled dace, putting the dace into a pot according to a production batch, steaming, and taking the dace out of the pot for 30 minutes; preferably the pan is of stainless steel material;
s5 baking: setting the baking temperature at 70 ℃, shrinking the surface of the fish body according to batches for 180 minutes, and keeping the water content of the fish body at 40%;
s6 segmentation (trimming): trimming and cutting the baked dace into fish blocks with uniform size; cutting big fish into pieces of 2.5cm by 2.5cm, and keeping small fish in the whole piece;
s7 seasoning: adding edible vegetable oil, pepper, monosodium glutamate and spice powder according to the total amount of the S1 feeding proportion, and uniformly stirring the edible vegetable oil, the pepper, the monosodium glutamate and the spice powder with the dace in the same machine to achieve a flavoring effect;
s8 packaging: manually bagging according to the quantitative packaging requirement, carrying out vacuum sealing packaging, and strictly operating according to the sanitary requirement;
s9 sterilization: and (3) sterilizing the steamed dace in the steam sterilization pot according to batch after vacuum packaging, taking the dace out of the pot and cooling to obtain the finished product, wherein the temperature is 121 ℃ for 30 minutes. Preferably, the specification model of the steam sterilization pot is JSS48A-22, the design pressure is 0.35/mpa, the pressure resistance test pressure is 0.44/mpa, the maximum working pressure is 0.3/mpa, and the design temperature is 145 ℃.
Example 2
A preparation method of a steamed dace product comprises the following steps:
s1 raw and auxiliary materials: 60 parts of dace fresh red, 4 parts of edible salt, 5 parts of edible vegetable oil, 4 parts of hot pepper, 0.7 part of monosodium glutamate and 3 parts of spice powder in each batch;
s2 raw material pretreatment: removing scales, gills, wings and eviscerated from the dace, and cleaning the dace for later use;
s3 pickling: mixing dace with edible salt for 3 days at indoor temperature of 2 ℃;
s4 steaming: slightly cleaning the pickled dace, putting the dace into a pot according to the production batch, steaming for 30-40 minutes, and taking the dace out of the pot; preferably the pan is of stainless steel material;
s5 baking: setting the baking temperature at 75 ℃, shrinking the surface of the fish body according to batches for 180 minutes, and keeping the water content of the fish body at 40%;
s6 segmentation (trimming): trimming and cutting the baked dace into fish blocks with uniform size; cutting big fish into pieces of 2.5cm by 2.5cm, and keeping small fish in the whole piece;
s7 seasoning: adding edible vegetable oil, pepper, monosodium glutamate and spice powder according to the total amount of the S1 feeding proportion, and uniformly stirring the edible vegetable oil, the pepper, the monosodium glutamate and the spice powder with the dace in the same machine to achieve a flavoring effect;
s8 packaging: manually bagging according to the quantitative packaging requirement, carrying out vacuum sealing packaging, and strictly operating according to the sanitary requirement;
s9 sterilization: and (3) sterilizing the steamed dace in the steam sterilization pot according to batch after vacuum packaging, taking the dace out of the pot and cooling to obtain the finished product, wherein the temperature is 121 ℃ for 30 minutes. Preferably, the specification model of the steam sterilization pot is JSS48A-22, the design pressure is 0.35/mpa, the pressure resistance test pressure is 0.44/mpa, the maximum working pressure is 0.3/mpa, and the design temperature is 145 ℃.
Example 3
A preparation method of a steamed dace product comprises the following steps:
s1 raw and auxiliary materials: 40 parts of fresh dace, 2 parts of edible salt, 3 parts of edible vegetable oil, 2 parts of pepper, 0.5 part of monosodium glutamate and 2 parts of spice powder in each batch;
s2 raw material pretreatment: removing scales, gills, wings and eviscerated from the dace, and cleaning the dace for later use;
s3 pickling: mixing dace with edible salt for 6 days at indoor temperature of 5 ℃;
s4 steaming: slightly cleaning the pickled dace, putting the dace into a pot according to a production batch, steaming, and taking the dace out of the pot for 40 minutes; preferably the pan is of stainless steel material;
s5 baking: setting the baking temperature at 80 ℃, shrinking the surface of the fish body according to batches for 200 minutes, and keeping the water content of the fish body at 50%;
s6 segmentation (trimming): trimming and cutting the baked dace into fish blocks with uniform size; cutting big fish into pieces of 2.5cm by 2.5cm, and keeping small fish in the whole piece;
s7 seasoning: adding edible vegetable oil, pepper, monosodium glutamate and spice powder according to the total amount of the S1 feeding proportion, and uniformly stirring the edible vegetable oil, the pepper, the monosodium glutamate and the spice powder with the dace in the same machine to achieve a flavoring effect;
s8 packaging: manually bagging according to the quantitative packaging requirement, carrying out vacuum sealing packaging, and strictly operating according to the sanitary requirement;
s9 sterilization: and (3) sterilizing the steamed dace in the steam sterilization pot according to batch after vacuum packaging, taking the dace out of the pot and cooling to obtain the finished product, wherein the temperature is 121 ℃ for 30 minutes. Preferably, the specification model of the steam sterilization pot is JSS48A-22, the design pressure is 0.35/mpa, the pressure resistance test pressure is 0.44/mpa, the maximum working pressure is 0.3/mpa, and the design temperature is 145 ℃.
Example 4
A preparation method of a steamed dace product comprises the following steps:
s1 raw and auxiliary materials: 55 parts of dace fresh red per batch, 3 parts of edible salt, 5 parts of edible vegetable oil, 4 parts of hot pepper, 0.8 part of monosodium glutamate and 5 parts of spice powder;
s2 raw material pretreatment: removing scales, gills, wings and eviscerated from the dace, and cleaning the dace for later use;
s3 pickling: mixing dace with edible salt for 7 days at indoor temperature of 6 ℃;
s4 steaming: slightly cleaning the pickled dace, putting the dace into a pot according to a production batch, steaming, and taking the dace out of the pot for 30 minutes; preferably the pan is of stainless steel material;
s5 baking: setting the baking temperature at 70 ℃, shrinking the surface of the fish body according to batches for 190 minutes, and keeping the water content of the fish body at 30%;
s6 segmentation (trimming): trimming and cutting the baked dace into fish blocks with uniform size; cutting big fish into pieces of 2.5cm by 2.5cm, and keeping small fish in the whole piece;
s7 seasoning: adding edible vegetable oil, pepper, monosodium glutamate and spice powder according to the total amount of the S1 feeding proportion, and uniformly stirring the edible vegetable oil, the pepper, the monosodium glutamate and the spice powder with the dace in the same machine to achieve a flavoring effect;
s8 packaging: manually bagging according to the quantitative packaging requirement, carrying out vacuum sealing packaging, and strictly operating according to the sanitary requirement;
s9 sterilization: and (3) sterilizing the steamed dace in the steam sterilization pot according to batch after vacuum packaging, taking the dace out of the pot and cooling to obtain the finished product, wherein the temperature is 121 ℃ for 30 minutes. Preferably, the specification model of the steam sterilization pot is JSS48A-22, the design pressure is 0.35/mpa, the pressure resistance test pressure is 0.44/mpa, the maximum working pressure is 0.3/mpa, and the design temperature is 145 ℃.
The taste of the steamed dace products prepared in the above examples 1 to 4 is identified, and the results are as follows:
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 various conditions and parameters may be varied as desired in a particular implementation in accordance with the principles of the invention, and in view of the foregoing, the description is not to be taken as limiting the invention.
Claims (7)
1. A preparation method of a steamed dace product is characterized by comprising the following steps:
s1 raw and auxiliary materials: 40-60 parts of dace fresh red per batch, 2-4 parts of edible salt, 3-5 parts of edible vegetable oil, 2-5 parts of pepper, 0.4-0.8 part of monosodium glutamate and 1-5 parts of spice powder;
s2 raw material pretreatment: removing scales, gills, wings and eviscerated from the dace, and cleaning the dace for later use;
s3 pickling: mixing dace with edible salt for 1-7 days at indoor temperature of 2-6 deg.C;
s4 steaming: cleaning the pickled dace, putting the dace into a pot according to the production batch, steaming for 30-40 minutes, and taking the dace out of the pot;
s5 baking: setting the baking temperature at 70-80 ℃, shrinking the surface of the fish body according to batches, keeping the water content of the fish body at 30-50% within 180-200 minutes;
s6 segmentation: trimming and cutting the baked dace into fish blocks with uniform size;
s7 seasoning: adding edible vegetable oil, pepper, monosodium glutamate and spice powder according to the total amount of the S1 feeding proportion, and uniformly stirring the edible vegetable oil, the pepper, the monosodium glutamate and the spice powder with the dace in the same machine to achieve a flavoring effect;
s8 packaging: manually bagging according to the quantitative packaging requirement, carrying out vacuum sealing packaging, and strictly operating according to the sanitary requirement;
s9 sterilization: and (4) putting the steamed dace subjected to vacuum packaging into a steam sterilization pot according to batches for sterilization, taking out of the pot and cooling to obtain a finished product.
2. The preparation method according to claim 1, wherein in step S1, 50 parts of dace with fresh red color, 2 parts of edible salt, 3.5 parts of edible vegetable oil, 2 parts of pepper, 0.4 part of monosodium glutamate and 1 part of spice powder are used for each batch.
3. The method of claim 1, wherein the pot used in step S4 is made of stainless steel.
4. The method of claim 1, wherein the water content of the fish body is maintained at 40% in step S5.
5. The method of claim 1, wherein the large fish is cut into 2.5cm by 2.5cm and the small fish remains intact in step S6.
6. The method of claim 1, wherein the steam sterilizer of the step S9 has a specification of JSS48A-22, a design pressure of 0.35/mpa, a pressure proof test pressure of 0.44/mpa, a maximum working pressure of 0.3/mpa, and a design temperature of 145 ℃.
7. The method of claim 1, wherein the steam sterilizer of step S9 is operated at 121 ℃ for 30 minutes.
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| CN103859454A (en) * | 2012-12-17 | 2014-06-18 | 杨全新 | Grilled blunt-snout bream and processing method thereof |
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