CN111165752A - Sliced boiled fish and preparation method thereof - Google Patents
Sliced boiled fish and preparation method thereof Download PDFInfo
- Publication number
- CN111165752A CN111165752A CN202010103486.7A CN202010103486A CN111165752A CN 111165752 A CN111165752 A CN 111165752A CN 202010103486 A CN202010103486 A CN 202010103486A CN 111165752 A CN111165752 A CN 111165752A
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- Prior art keywords
- fish
- fillets
- bag
- soup
- seasoning
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Classifications
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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
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
-
- 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
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Abstract
The invention discloses sliced boiled fish slices and a preparation method thereof, wherein the sliced boiled fish slices comprise the following components: 800-1000g of seasoning bag, 450-550g of fish soup raw material bag and 2450-2550g of fish slice. The preparation method specifically comprises the step of preparing a fish soup raw material bag, wherein the material bag comprises a pickled vegetable material bag, a boiled fish material bag, a green pepper material bag, a pepper and sesame fish material bag, a tomato fish material bag and a golden soup fish material bag; the preparation method of the fish slice comprises the steps of slicing the fish slice by a machine, packaging the fish slice into 2450-2550g slices, and freezing and storing the slices in bags. The sliced boiled fish is simple in use process and can be operated by everyone, and the preparation time of the sliced boiled fish is greatly saved. Is suitable for popularization in fast-paced people.
Description
Technical Field
The invention relates to sliced fish in water and a preparation method thereof, in particular to the technical field of food preparation processes.
Background
The fish contains rich high-quality protein, the human body digestibility can reach 96%, and essential amino acids, minerals, vitamin A and vitamin D can be supplied to the human body; the fat of the fish is mostly unsaturated fatty acid, which can well reduce cholesterol and prevent arteriosclerosis and coronary heart disease, therefore, eating more fish can keep healthy and long life. Fish dishes such as pickled Chinese cabbage fish and boiled fish are always popular in south and north of the Yangtze river and are popular with people. The fish slices are more and more popular, but the fish slice pulp is fresh, tender, crisp, elastic and not broken at present. The preparation of fish fillets is always a difficult problem in the fish food because the fish is easy to crack and not shape or lose a little crisp feeling of the fish by heating, and the fish fillets are easy to shrink and become small in volume and difficult to remove fishy smell. Especially, the preparation of the water-boiled fish slices also needs the steps of manually cutting the fish slices and the like, which wastes time.
Disclosure of Invention
The invention aims to provide sliced boiled fish slices and a preparation method thereof.
In order to achieve the purpose, the invention provides the following technical scheme: a sliced boiled fish comprises: 800-1000g of seasoning bag, 450-550g of fish soup raw material bag and 2450-2550g of fish slice.
A preparation method of sliced boiled fish comprises the following steps: the method comprises the following steps: the preparation method of the fish soup raw material bag comprises the following steps: adding 12 pig bones, 6 chicken frames, 250 g of ginger and 500 g of green Chinese onion into 100 jin of water, covering a big fire with a cover, stewing for 6 hours until the soup is cooked to be milk white, filtering by using a strainer, preventing meat dregs in a soup-stock bucket from pouring into the finished soup, and adding a proper amount of pig bone white soup concentrated juice for modulation if the soup bottom is not enough and the soup is not white, so that the soup quality is milk white; subpackaging into 450-550g of fish soup raw material bags;
preparing a seasoning bag, wherein the seasoning bag comprises a pickled Chinese cabbage seasoning bag, a boiled fish seasoning bag, a green Chinese prickly ash seasoning bag, a pepper and sesame fish seasoning bag, a tomato fish seasoning bag and a golden soup fish seasoning bag;
the ingredients of each material bag are as follows: pickled vegetable seasoning bag: 40 g of pickled Chinese cabbage sauce, 50g of sour juice, 40 g of fish seasoning and 20 g of cooked rapeseed oil; adding water and packaging to 800-1000 g;
the fish filets in hot chili oil bag: 150 g of water cooking material, 40 g of fish seasoning, 10 g of zanthoxylum oil and 10 g of dark soy sauce; adding water and packaging to 800-1000 g;
green pepper seasoning bag: 150 g of green pepper juice, 10 g of zanthoxylum oil and 10 g of boiled rapeseed oil; adding water and packaging to 800-1000 g;
the pepper and hemp fish feed bag comprises: 80 g of pepper and sesame paste, 40 g of fish seasoning, 10 g of zanthoxylum oil and 10 g of boiled rapeseed oil; adding water and packaging to 800-1000 g;
tomato fish seasoning bag: 200 g of tomato sauce and 20 g of fish seasoning; adding water and packaging to 800-1000 g;
the fish flavoring bag of the golden soup: 80 g of sour soup sauce, 40 g of fish seasoning, 60 g of sour juice and 20 g of rapeseed oil; adding water and packaging to 800-1000 g;
and step three, preparing the fillets, namely slicing the fillets into slices by adopting a machine, packaging the slices into 2450 g to 2550g bags, and freezing and storing the bags.
A preparation method of boiled fish slices comprises the following steps: firstly, processing fillets, boiling water in a pot, pouring the defrosted fillets into a fresh box, uniformly stirring by hands, paying attention to the defrosted effect of the fillets, putting the fillets into the pot by one handle, scattering the fillets in the hand into water by one piece, uniformly heating the fillets without sticking the fillets together, boiling the fillets by water and firing the fillets by big fire when the fillets are put into the pot, taking out the fillets after boiling (about boiling for 30 seconds), and cooling the fillets by cold water;
and (3) putting side dishes of the fried dumplings, namely bean sprouts, bean vermicelli, duck blood and the like, adding the side dishes according to the preference of the side dishes, adding the fish slices treated in the step one, adding a bag of seasoning bag and a fish soup raw material bag, putting the bag and the fish soup raw material bag on an induction cooker, boiling, putting garlic flakes and a little chili oil in the middle, putting shallots, and then spreading white sesame seeds.
Compared with the prior art, the invention has the following beneficial effects: the sliced boiled fish is simple in use process and can be operated by everyone, and the preparation time of the sliced boiled fish is greatly saved. Is suitable for popularization in fast-paced people.
Detailed Description
The technical solutions of the present invention will be described clearly and completely in the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation method of boiled pickled Chinese cabbage fish slices comprises the following steps: firstly, processing fillets, boiling water in a pot, pouring the defrosted fillets into a fresh box, uniformly stirring by hands, paying attention to the defrosted effect of the fillets, putting the fillets into the pot by one hand, scattering the fillets in the hand into water, uniformly heating the fillets without sticking the fillets together, boiling the fillets by water and firing the fillets by big fire when the fillets are put into the pot, taking out the fillets after boiling and cutting off (about boiling for 30 seconds), and cooling the fillets by cold water;
and (3) mixing the dish with the small rice cooker, adding 700 g of cooked bean sprouts, 300 g of vermicelli, 500 g of dried beancurd sheets and 500 g of pickled Chinese cabbage, then adding the fish slices treated in the step one, adding a bag of pickled Chinese cabbage bags and a fish soup raw material bag, placing the bags on an induction cooker, boiling, then placing garlic sprouts and a little of chili oil in the middle, finally placing shallots, and then spreading white sesame seeds.
Example 2
A preparation method of boiled chilli-fried sliced fried fish comprises the following steps: firstly, processing fillets, boiling water in a pot, pouring the defrosted fillets into a fresh box, uniformly stirring by hands, paying attention to the defrosted effect of the fillets, putting the fillets into the pot by one hand, scattering the fillets in the hand into water, uniformly heating the fillets without sticking the fillets together, boiling the fillets by water and firing the fillets by big fire when the fillets are put into the pot, taking out the fillets after boiling and cutting off (about boiling for 30 seconds), and cooling the fillets by cold water;
and (3) mixing the dish with the rice dumplings, adding 700 g of cooked bean sprouts, 300 g of vermicelli, 500 g of dried beancurd sheets and 500 g of pickled Chinese cabbage, then adding the fish slices treated in the step one, adding a bag of chilli and sesame fish sauce bags and fish soup raw material bags, putting the fish slices on an induction cooker, boiling, then putting garlic flakes and a little chilli oil in the middle, putting shallots, and then spreading white sesame seeds.
Example 3
A preparation method of boiled tomato fish fillets comprises the following steps: firstly, processing fillets, boiling water in a pot, pouring the defrosted fillets into a fresh box, uniformly stirring by hands, paying attention to the defrosted effect of the fillets, putting the fillets into the pot by one hand, scattering the fillets in the hand into water, uniformly heating the fillets without sticking the fillets together, boiling the fillets by water and firing the fillets by big fire when the fillets are put into the pot, taking out the fillets after boiling and cutting off (about boiling for 30 seconds), and cooling the fillets by cold water;
adding 500 g of flammulina velutipes, 100 g of vermicelli, 500 g of baby cabbage, 500 g of tomatoes and 500 g of bean curd sheets into the side dish of the pot, adding the fish slices treated in the step one, adding a bag of tomato and fish sauce bags and fish soup raw material bags, putting the bags on an induction cooker, boiling, putting garlic flakes and a little chili oil in the middle, putting shallots, and then spreading white sesame seeds.
Comparative example 1: a method for preparing boiled sliced pickled Chinese cabbage fish with the same preparation process as the example 1, but the pickled Chinese cabbage sauce packet is not added in the preparation process; and the required fillets are bought from the market and then sliced manually.
Comparative example 2: a preparation method of boiled chilli-spicy sliced fish is the same as that in example 2, but no chilli-spicy sliced fish seasoning bag is added in the preparation process; only pepper is added as a taste enhancer, and the required fillets are bought from the market and then sliced manually.
Comparative example 3: a preparation method of boiled tomato fish fillet is the same as that in example 3, but no tomato fish seasoning bag is added in the preparation process, and the required fillet is bought from the market and then sliced manually.
Test examples
200 persons were randomly investigated in 5 cities of Nanjing, Beijing, Guangzhou, Chongqing and Shanghai respectively, the boiled fillets prepared in examples 1-3 and comparative examples 1-3 were evaluated, and the flavor, umami, mouthfeel, convenience and operation difficulty of the obtained boiled fillets were scored and averaged. The results are shown in the following table
TABLE 1 evaluation criteria and results
TABLE 1
Therefore, the boiled fish fillet prepared by the boiled fish fillet seasoning bag of the embodiment has good taste, is convenient and fast, and is suitable for popularization in fast-paced people.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (3)
1. The sliced boiled fish slices are characterized in that: the sliced boiled fish comprises: 800-1000g of seasoning bag, 450-550g of fish soup raw material bag and 2450-2550g of fish slice.
2. A preparation method of sliced boiled fish slices is characterized in that: the preparation method comprises the following steps: the method comprises the following steps: the preparation method of the fish soup raw material bag comprises the following steps: adding 12 pig bones, 6 chicken frames, 250 g of ginger and 500 g of green Chinese onion into 100 jin of water, covering a big fire with a cover, stewing for 6 hours until the soup is cooked to be milk white, filtering by using a strainer, preventing meat dregs in a soup-stock bucket from pouring into finished soup, if the soup bottom is not enough, decocting the soup to be not white, adding a proper amount of pig bone white soup concentrated juice for modulation, and making the soup become milk white; subpackaging into 450-550g of fish soup raw material bags;
preparing a seasoning bag, wherein the seasoning bag comprises a pickled Chinese cabbage seasoning bag, a boiled fish seasoning bag, a green Chinese prickly ash seasoning bag, a pepper and sesame fish seasoning bag, a tomato fish seasoning bag and a golden soup fish seasoning bag;
the ingredients of each material bag are as follows: pickled vegetable seasoning bag: 40 g of pickled Chinese cabbage sauce, 50g of sour juice, 40 g of fish seasoning and 20 g of cooked rapeseed oil; adding water and packaging to 800-1000 g;
the fish filets in hot chili oil bag: 150 g of water cooking material, 40 g of fish seasoning, 10 g of zanthoxylum oil and 10 g of dark soy sauce; adding water and packaging to 800-1000 g;
green pepper seasoning bag: 150 g of green pepper juice, 10 g of zanthoxylum oil and 10 g of boiled rapeseed oil; adding water and packaging to 800-1000 g;
the pepper and hemp fish feed bag comprises: 80 g of pepper and sesame paste, 40 g of fish seasoning, 10 g of zanthoxylum oil and 10 g of boiled rapeseed oil; adding water and packaging to 800-1000 g;
tomato fish seasoning bag: 200 g of tomato sauce and 20 g of fish seasoning; adding water and packaging to 800-1000 g;
the fish flavoring bag of the golden soup: 80 g of sour soup sauce, 40 g of fish seasoning, 60 g of sour juice and 20 g of rapeseed oil; adding water and packaging to 800-1000 g;
and step three, preparing the fillets, namely slicing the fillets into slices by adopting a machine, packaging the slices into 2450 g to 2550g bags, and freezing and storing the bags.
3. A preparation method of boiled fish slices is characterized in that: the specific method comprises the following steps: firstly, processing fillets, boiling water in a pot, pouring the defrosted fillets into a fresh box, uniformly stirring by hands, paying attention to the defrosted effect of the fillets, putting the fillets into the pot by one handle, scattering the fillets in the hand into water by one piece, uniformly heating the fillets without sticking the fillets together, boiling the fillets in water, burning the fillets by big fire, boiling the fillets, cutting the fillets, taking the fillets out after boiling for 30 seconds, and cooling the fillets by cold water;
and (3) putting bean sprouts, bean vermicelli and duck blood side dishes in the side dishes of the pot, adding the side dishes according to the preference of the side dishes, adding the fish slices treated in the step one, adding a bag of seasoning bag and a fish soup raw material bag, putting the bag on an induction cooker, boiling, putting garlic sprouts and little chili oil in the middle, putting shallots, and then spreading white sesame seeds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010103486.7A CN111165752A (en) | 2020-02-20 | 2020-02-20 | Sliced boiled fish and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010103486.7A CN111165752A (en) | 2020-02-20 | 2020-02-20 | Sliced boiled fish and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN111165752A true CN111165752A (en) | 2020-05-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010103486.7A Pending CN111165752A (en) | 2020-02-20 | 2020-02-20 | Sliced boiled fish and preparation method thereof |
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| CN (1) | CN111165752A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112205591A (en) * | 2020-10-23 | 2021-01-12 | 武汉良之隆食材股份有限公司 | Preparation method of golden soup fish slice dish frozen product and product prepared by preparation method |
Citations (4)
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| CN104187529A (en) * | 2014-09-24 | 2014-12-10 | 四川东坡中国泡菜产业技术研究院 | Convenient seasoning for tomato fish in sour soup and preparation method of seasoning |
| CN108142889A (en) * | 2017-12-12 | 2018-06-12 | 成都天航智虹知识产权运营管理有限公司 | A kind of the Fish with Chinese Sauerkraut condiment |
| CN109123480A (en) * | 2018-09-13 | 2019-01-04 | 苏州市好得睐食品科技有限责任公司 | The Fish with Chinese Sauerkraut packet and preparation method thereof |
| CN109567074A (en) * | 2019-01-24 | 2019-04-05 | 重庆九锅堂餐饮管理有限公司 | A kind of the Fish with Chinese Sauerkraut formula |
-
2020
- 2020-02-20 CN CN202010103486.7A patent/CN111165752A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187529A (en) * | 2014-09-24 | 2014-12-10 | 四川东坡中国泡菜产业技术研究院 | Convenient seasoning for tomato fish in sour soup and preparation method of seasoning |
| CN108142889A (en) * | 2017-12-12 | 2018-06-12 | 成都天航智虹知识产权运营管理有限公司 | A kind of the Fish with Chinese Sauerkraut condiment |
| CN109123480A (en) * | 2018-09-13 | 2019-01-04 | 苏州市好得睐食品科技有限责任公司 | The Fish with Chinese Sauerkraut packet and preparation method thereof |
| CN109567074A (en) * | 2019-01-24 | 2019-04-05 | 重庆九锅堂餐饮管理有限公司 | A kind of the Fish with Chinese Sauerkraut formula |
Non-Patent Citations (2)
| Title |
|---|
| 叶连海等编著: "《家庭火锅160种》", 31 January 2002, 北京：金盾出版社 * |
| 应东章主编: "《海鲜河鲜菜分解图谱》", 31 January 2006, 上海：上海科学技术文献出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112205591A (en) * | 2020-10-23 | 2021-01-12 | 武汉良之隆食材股份有限公司 | Preparation method of golden soup fish slice dish frozen product and product prepared by preparation method |
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Application publication date: 20200519 |