CN111011807A - Formula and using method of marinade for instant fish steak and fish tail products - Google Patents
Formula and using method of marinade for instant fish steak and fish tail products Download PDFInfo
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- CN111011807A CN111011807A CN201911352530.1A CN201911352530A CN111011807A CN 111011807 A CN111011807 A CN 111011807A CN 201911352530 A CN201911352530 A CN 201911352530A CN 111011807 A CN111011807 A CN 111011807A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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Abstract
The invention discloses a marinade formula for an instant fish steak fish tail product and a using method thereof, belongs to the technical field of production and processing of instant fish products, and relates to the marinade formula for the instant fish steak fish tail product and the using method thereof, wherein the marinade formula comprises a marinade composition and purified water, and the ratio of the marinade composition to the purified water is 1: 24-26, wherein the marinade composition comprises 29-31% of dried chili, 14-16% of cassia bark, 19-21% of white vinegar, 9-11% of pepper, 5-7% of anise, 4-6% of ginger, 4-6% of sesame, 4-6% of cumin and 3-5% of fermented soya beans. The marinade formula for the instant fish steak and fish tail product disclosed by the invention adopts a plurality of seasonings to combine, so that the marinating time of fish steaks and fish tails can be effectively shortened, and the production efficiency is improved. The instant fish tail and fish steak product prepared by the specially-made marinade formula of the invention is thick but not greasy, fragrant but not gorgeous, and has unique fragrance, good taste and unique flavor.
Description
Technical Field
The invention relates to the technical field of production and processing of instant fish products, in particular to a marinade formula for an instant fish steak and fish tail product and a using method thereof.
Background
Fish is one of high-protein foods, and the absorption rate of the contained protein is as high as 96 percent, so that the fish is easy to digest and absorb by a human body. Freshwater fish also contains highly unsaturated fatty acids such as eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) in an amount of 25-35% based on the total fatty acids. The substances can promote growth and development of brain cells, improve memory, and prevent and treat cardiovascular and cerebrovascular diseases and senile dementia. Therefore, the aquatic products and the processed foods thereof are popular with consumers.
The fishbone is a general term of the central axis bone, the limb bone and the fishbone of the fish body, contains rich protein, fat, mineral substances and the like, and accounts for 10 to 15 percent of the weight of the fish. The fish bone can be used for making various foods and seasonings, extracting collagen, chondroitin, oligopeptide, protein and bone oil, and can also be used for wastewater treatment and CMC active calcium preparation. In addition, the fishbone can also be made into leisure food, namely fish steak.
At present, the existing production method of the fish steak is mainly to prepare the fish steak by pretreating fish bones and then frying or drying the fish steaks. There is no marinade formula which can be used for fish steak production, so that a marinade formula for fish tail marinating of fish steaks needs to be provided.
Disclosure of Invention
1. Technical problem to be solved
Aiming at the problems in the prior art, the invention aims to provide a marinade formula for an instant fish steak and fish tail product and a using method thereof. The instant fish tail and fish steak product prepared by the specially-made marinade formula of the invention is thick but not greasy, fragrant but not gorgeous, and has unique fragrance, good taste and unique flavor.
2. Technical scheme
In order to solve the above problems, the present invention adopts the following technical solutions.
The marinade formula for the instant fish steak and fish tail product comprises a marinade composition and purified water, wherein the ratio of the marinade composition to the purified water is 1: 24-26.
Further, the halogen material composition comprises the following components in percentage by mass: 29-31% of dried chili, 14-16% of cassia bark, 19-21% of white vinegar, 9-11% of pepper, 5-7% of star anise, 4-6% of ginger, 4-6% of sesame, 4-6% of cumin and 3-5% of fermented soya beans.
Further, the halogen material composition comprises the following components in percentage by mass: 30% of dried chili, 15% of cassia bark, 20% of white vinegar, 10% of pepper, 6% of star anise, 5% of ginger, 5% of sesame, 5% of cumin and 4% of fermented soya beans.
Further, the preparation method comprises the following steps:
a1, preparing components of the halogen material composition, cleaning and draining to obtain the halogen material composition;
a2, placing the marinade composition into a marinade boiling device, adding purified water according to a proportion, and fully and uniformly stirring to obtain a mixture;
a3, starting a marinade boiling device to boil the mixture for 22-26h to obtain the marinade.
Further, in the step A3, the initial boiling temperature is 100 ℃, the duration is 2-3h, then the temperature is reduced to 60-70 ℃, and the boiling is continued.
A use method of a marinade formula for an instant fish steak and fish tail product comprises the following steps:
b1, preparing the fish tails of the dried fish fillets and purified water, and decocting marinade with the marinade composition and the purified water;
and B2, adding the marinade into a marinating pot, adding the dried fish tail and purified water, marinating for 50-70min, taking out of the pot, and cooling for 22-26h at 10-24 ℃ to finish marinating.
Further, in the step B1, the dried fish steak tails are fish steak tails obtained by washing, deodorizing, pickling, and draining.
Furthermore, in the B1, the using amount of the marinade composition is 1.5-2.5% of the total mass of the dried fish fillets.
Further, in the step B2, the mass ratio of the dried fish fillet, the purified water and the marinade is 30: 35: 35.
further, in the step B2, the temperature is raised to 100 ℃ and then marinating is carried out, monosodium glutamate and chicken essence are added in the process of marinating for seasoning, wherein the addition amount of the monosodium glutamate and the chicken essence is 4-6% of the total mass of the materials.
3. Advantageous effects
Compared with the prior art, the invention has the advantages that:
the marinade formula for the instant fish steak and fish tail product disclosed by the invention adopts a plurality of seasonings to combine, so that the marinating time of fish steaks and fish tails can be effectively shortened, and the production efficiency is improved. The instant fish tail and fish steak product prepared by the specially-made marinade formula of the invention is thick but not greasy, fragrant but not gorgeous, and has unique fragrance, good taste and unique flavor.
The raw materials of the invention are fish steak and fish tail, which are the leftovers of fish products, the leftovers of fish products are reasonably utilized, the economic benefit of fish processed products is improved, a new way is opened up for the utilization of fish resources, and the requirement of national economic development is met.
Drawings
FIG. 1 is a flow chart of a process for preparing a marinade formula in accordance with the invention;
FIG. 2 is a flow chart of a method of using the marinade formula in the present invention.
Detailed Description
The drawings in the embodiments of the invention will be combined; the technical scheme in the embodiment of the invention is clearly and completely described; obviously; the described embodiments are only some of the embodiments of the invention; but not all embodiments, are based on the embodiments of the invention; all other embodiments obtained by a person skilled in the art without making any inventive step; all fall within the scope of protection of the present invention.
Example 1:
the marinade formula for the instant fish steak and fish tail product comprises a marinade composition and purified water, wherein the ratio of the marinade composition to the purified water is 1: 24. the halogen material composition comprises the following components in percentage by mass: 29% of dried chili, 14% of cassia bark, 19% of white vinegar, 9% of pepper, 5% of star anise, 7% of ginger, 6% of sesame, 6% of cumin and 5% of fermented soya beans.
Referring to fig. 1, the manufacturing method includes the following steps:
a1, preparing components of the halogen material composition, cleaning and draining to obtain the halogen material composition;
a2, placing the marinade composition into a marinade boiling device, adding purified water according to a proportion, and fully and uniformly stirring to obtain a mixture;
a3, starting a marinade boiling device to boil the mixture for 22h to obtain the marinade. Wherein the initial boiling temperature is 100 ℃, the duration is 2h, then the temperature is reduced to 60 ℃, and the boiling is continued.
Referring to fig. 2, a method for using a marinade formula for a ready-to-eat fish fillet product includes the following steps:
b1, preparing the dried fish fillets and purified water, decocting marinade by using a marinade composition and the purified water, wherein the use amount of the marinade composition is 1.5 percent of the total mass of the dried fish fillets,
wherein the dried fish steak tail is obtained by washing, removing fishy smell, pickling and draining.
And B2, adding the marinade into a marinating pot, adding the dried fish tail and purified water, marinating for 50min, heating to 100 ℃, adding monosodium glutamate and chicken essence for seasoning, taking out the pot after marinating, and cooling for 22h at 10 ℃.
Wherein the mass ratio of the dried fish steak tails to the purified water to the marinade is 30: 35: 35, the adding amount of the monosodium glutamate and the chicken essence is 4 percent of the total mass of the materials.
Example 2:
the marinade formula for the instant fish steak and fish tail product comprises a marinade composition and purified water, wherein the ratio of the marinade composition to the purified water is 1: 25. the halogen material composition comprises the following components in percentage by mass: 31% of dried chili, 14% of cassia bark, 19% of white vinegar, 9% of pepper, 6% of anise, 6% of ginger, 6% of sesame, 4% of cumin and 5% of fermented soya beans.
Referring to fig. 1, the manufacturing method includes the following steps:
a1, preparing components of the halogen material composition, cleaning and draining to obtain the halogen material composition;
a2, placing the marinade composition into a marinade boiling device, adding purified water according to a proportion, and fully and uniformly stirring to obtain a mixture;
a3, starting a marinade boiling device to boil the mixture for 26 hours to obtain the marinade. Wherein the initial boiling temperature is 100 ℃, the duration is 3h, then the temperature is reduced to 70 ℃, and the boiling is continued.
Referring to fig. 2, a method for using a marinade formula for a ready-to-eat fish fillet product includes the following steps:
b1, preparing the dried fish fillets and purified water, decocting marinade by using a marinade composition and the purified water, wherein the use amount of the marinade composition is 1.5-2.5% of the total mass of the dried fish fillets,
wherein the dried fish steak tail is obtained by washing, removing fishy smell, pickling and draining.
And B2, adding the marinade into a marinating pot, adding the dried fish tail and purified water, marinating for 70min, heating to 100 ℃, adding monosodium glutamate and chicken essence for seasoning, taking out the pot after marinating, and cooling for 24h at 17 ℃.
Wherein the mass ratio of the dried fish steak tails to the purified water to the marinade is 30: 35: 35, the adding amount of the monosodium glutamate and the chicken essence accounts for 6 percent of the total mass of the materials.
Example 3:
the marinade formula for the instant fish steak and fish tail product comprises a marinade composition and purified water, wherein the ratio of the marinade composition to the purified water is 1: 25. the halogen material composition comprises the following components in percentage by mass: 30% of dried chili, 15% of cassia bark, 20% of white vinegar, 10% of pepper, 6% of star anise, 5% of ginger, 5% of sesame, 5% of cumin and 4% of fermented soya beans.
Referring to fig. 1, the manufacturing method includes the following steps:
a1, preparing components of the halogen material composition, cleaning and draining to obtain the halogen material composition;
a2, placing the marinade composition into a marinade boiling device, adding purified water according to a proportion, and fully and uniformly stirring to obtain a mixture;
a3, starting a marinade boiling device to boil the mixture for 24 hours to obtain the marinade. Wherein the initial boiling temperature is 100 ℃, the duration is 2.5h, then the temperature is reduced to 65 ℃, and the boiling is continued.
Referring to fig. 2, a method for using a marinade formula for a ready-to-eat fish fillet product includes the following steps:
b1, preparing the dried fish tail and purified water, decocting the marinade with the marinade composition and the purified water, wherein the use amount of the marinade composition is 2 percent of the total mass of the dried fish tail,
wherein the dried fish steak tail is obtained by washing, removing fishy smell, pickling and draining.
And B2, adding the marinade into a marinating pot, adding the dried fish tail and purified water, marinating for 60min, heating to 100 ℃, adding monosodium glutamate and chicken essence for seasoning, taking out the pot after marinating, and cooling for 26h at 24 ℃.
Wherein the mass ratio of the dried fish steak tails to the purified water to the marinade is 30: 35: 35, the adding amount of the monosodium glutamate and the chicken essence is 5 percent of the total mass of the materials.
The above; but are merely preferred embodiments of the invention; the scope of the invention is not limited thereto; any person skilled in the art is within the technical scope of the present disclosure; the technical scheme and the improved concept of the invention are equally replaced or changed; are intended to be covered by the scope of the present invention.
Claims (10)
1. The marinade formula for the instant fish steak and fish tail product is characterized in that: the halogen material composition and the purified water are mixed according to the proportion of 1: 24-26.
2. The marinade formula for the ready-to-eat fish steak and fish tail product of claim 1, wherein the marinade formula comprises: the halogen material composition comprises the following components in percentage by mass: 29-31% of dried chili, 14-16% of cassia bark, 19-21% of white vinegar, 9-11% of pepper, 5-7% of star anise, 4-6% of ginger, 4-6% of sesame, 4-6% of cumin and 3-5% of fermented soya beans.
3. The marinade formula for the ready-to-eat fish steak and fish tail product of claim 2, wherein the marinade formula comprises: the halogen material composition comprises the following components in percentage by mass: 30% of dried chili, 15% of cassia bark, 20% of white vinegar, 10% of pepper, 6% of star anise, 5% of ginger, 5% of sesame, 5% of cumin and 4% of fermented soya beans.
4. The marinade formula for the ready-to-eat fish steak and fish tail product of claim 1, wherein the marinade formula comprises: the preparation method comprises the following steps:
a1, preparing components of the halogen material composition, cleaning and draining to obtain the halogen material composition;
a2, placing the marinade composition into a marinade boiling device, adding purified water according to a proportion, and fully and uniformly stirring to obtain a mixture;
a3, starting a marinade boiling device to boil the mixture for 22-26h to obtain the marinade.
5. The marinade formula for the ready-to-eat fish steak and fish tail product of claim 4, wherein the marinade formula comprises: in the step A3, the initial boiling temperature is 100 ℃, the duration is 2-3h, then the temperature is reduced to 60-70 ℃, and the boiling is continued.
6. A method of using the marinade formula for the ready-to-eat fish fillet product of any one of claims 1 to 5, comprising the steps of:
b1, preparing the fish tails of the dried fish fillets and purified water, and decocting marinade with the marinade composition and the purified water;
and B2, adding the marinade into a marinating pot, adding the dried fish tail and purified water, marinating for 50-70min, taking out of the pot, and cooling for 22-26h at 10-24 ℃ to finish marinating.
7. The use method of the marinade formula for the ready-to-eat fish steak and fish tail product according to claim 6, wherein the marinade formula comprises the following components: in the step B1, the dried fish steak tail is obtained by washing, deodorizing, pickling and draining.
8. The use method of the marinade formula for the ready-to-eat fish steak and fish tail product according to claim 6, wherein the marinade formula comprises the following components: in the B1, the using amount of the marinade composition is 1.5-2.5% of the total mass of the fish tails of the dried fish steaks.
9. The use method of the marinade formula for the ready-to-eat fish steak and fish tail product according to claim 6, wherein the marinade formula comprises the following components: in B2, the mass ratio of the dried fish steak tails, the purified water and the marinade is 30: 35: 35.
10. the use method of the marinade formula for the ready-to-eat fish steak and fish tail product according to claim 6, wherein the marinade formula comprises the following components: and in the step B2, the temperature is raised to 100 ℃ and then marinating is carried out, and monosodium glutamate and chicken essence are added for seasoning in the process of marinating, wherein the addition amount of the monosodium glutamate and the chicken essence is 4-6% of the total mass of the materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911352530.1A CN111011807A (en) | 2019-12-25 | 2019-12-25 | Formula and using method of marinade for instant fish steak and fish tail products |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911352530.1A CN111011807A (en) | 2019-12-25 | 2019-12-25 | Formula and using method of marinade for instant fish steak and fish tail products |
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| CN111011807A true CN111011807A (en) | 2020-04-17 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536792A (en) * | 2009-04-17 | 2009-09-23 | 武汉冠利达必是食品有限公司 | Flavored bittern fish food and preparation method thereof |
| CN103892332A (en) * | 2012-12-26 | 2014-07-02 | 江苏大观园生态农业有限公司 | Green processing method of fish (meat) products |
| CN104286958A (en) * | 2014-09-15 | 2015-01-21 | 苏州口水娃食品有限公司 | Preparation method of fish product |
| CN107751852A (en) * | 2017-11-13 | 2018-03-06 | 湖南农业大学 | A kind of processing method of instant fish product |
-
2019
- 2019-12-25 CN CN201911352530.1A patent/CN111011807A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536792A (en) * | 2009-04-17 | 2009-09-23 | 武汉冠利达必是食品有限公司 | Flavored bittern fish food and preparation method thereof |
| CN103892332A (en) * | 2012-12-26 | 2014-07-02 | 江苏大观园生态农业有限公司 | Green processing method of fish (meat) products |
| CN104286958A (en) * | 2014-09-15 | 2015-01-21 | 苏州口水娃食品有限公司 | Preparation method of fish product |
| CN107751852A (en) * | 2017-11-13 | 2018-03-06 | 湖南农业大学 | A kind of processing method of instant fish product |
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Application publication date: 20200417 |
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