CN111329009A - Method for making nutritional and convenient fish head vermicelli pot - Google Patents
Method for making nutritional and convenient fish head vermicelli pot Download PDFInfo
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- CN111329009A CN111329009A CN202010299879.XA CN202010299879A CN111329009A CN 111329009 A CN111329009 A CN 111329009A CN 202010299879 A CN202010299879 A CN 202010299879A CN 111329009 A CN111329009 A CN 111329009A
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Classifications
-
- 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
-
- 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
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
Abstract
The invention discloses a method for preparing nutritional and convenient fish head vermicelli soup, which comprises the specific operation steps of cleaning fish heads, treating treatment liquid, draining, pickling, frying in a fragrant way, decocting to obtain fish head soup, filtering the fish head soup to obtain filtrate, preparing the fish head thick soup by an evaporation concentration technology, packaging with fine vermicelli, and adding vegetable packages and seasoning packages. The invention solves the problem of high treatment cost of the fish by-products, enriches the product forms in the market, and has lower heat and rich nutrition compared with the existing instant noodle food in the market.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for making nutritional and convenient fish head vermicelli soup.
Background
With the acceleration of the life rhythm of people, the demand of nutrient and healthy instant food is more and more. A lot of existing fast food on the market belong to high-fat high-sugar food, although the fast food can provide human body energy to a certain extent, the fast food is not easy to digest, increases the burden of gastrointestinal tracts, is not beneficial to human health, and is easy to suffer from adverse diseases such as diabetes, hypertension and the like, so in order to meet the nutritional energy requirement of people and provide convenient and delicious food, the nutritional convenient fish head soup powder is designed, contains rich nutrient substances such as protein, calcium, phosphorus and the like, has low fat content, is easy to store and has delicious taste.
The instant food sold in the market is single in variety and low in nutritional value, mainly takes satiety as a main part, and the nutritional instant fish head soup powder has the advantages of low energy, simple and high nutrition, delicious taste and the like.
Disclosure of Invention
The invention provides a method for preparing a nutritional convenient fish head thick soup, which comprises the following steps:
(1) weighing the following raw materials in parts by weight: 65.5-66 parts of tilapia fish head, 1.8-2 parts of green onion, 1.8-2 parts of ginger, 2.5-2.8 parts of garlic, 2.5-2.8 parts of red pepper, 2.5-2.8 parts of millet pepper, 3.5-4 parts of lard, 10.5-11 parts of pickled Chinese cabbage, 0.5-0.8 part of salt, 1-1.5 parts of chicken essence, 1.2-1.5 parts of light soy sauce, 1.2-1.5 parts of cooking wine and 3.5-4 parts of starch;
(2) preparing a treatment solution: mixing peanut and fresh schisandra fruit in a container, mashing after mixing, sealing the container, filling nitrogen into the container until the internal pressure of the container is more than or equal to 5 standard atmospheric pressures, maintaining the pressure for more than 5min, rapidly extracting the gas in the container after the pressure maintaining is finished, reducing the internal pressure of the container to be less than 0.01 standard atmospheric pressure within 10s, maintaining the pressure for more than 5min, and balancing the internal and external pressures of the container after the pressure maintaining is finished; opening the container, adding deionized water into the container, extracting at the constant temperature of 60-65 ℃ for 3-5 h, air-cooling to normal temperature after extraction is finished, filtering to remove extraction residues, wherein the filtrate is the treatment fluid;
(3) fish head treatment: removing gills of tilapia heads, cleaning, chopping into two halves, soaking the chopped tilapia heads into the treatment solution at normal temperature for more than 5 hours, and taking out the tilapia heads after soaking; cleaning scallion, ginger, garlic and pepper, and cutting into small pieces;
(4) pickling: pickling fish head with starch for 3 h;
(5) stir-frying: pouring lard into a pot, putting the pickled tilapia head into the pot, stir-frying for 1-2 minutes, adding salt and chicken essence, and stir-frying for 2-3 minutes together with cut scallion, ginger, garlic, pepper and pickled cabbage;
(6) and (3) cooking: adding cold water to submerge the fish head, heating to boil, and adding light soy sauce and cooking wine after the water is boiled;
(7) concentration: concentrating the fish soup by using a high-temperature evaporation concentration principle until the soup is thick to obtain the fish head soup.
Further, the mixing mass ratio of the peanuts to the fresh schisandra fruits is that the peanuts/schisandra fruits =1: 1-3; opening the container, and adding deionized water into the container, wherein the mass of the deionized water is 10 times of the total mass of the peanuts and the schisandra chinensis.
Furthermore, the weight of the treatment liquid used for soaking the fish head is more than 10 times of the weight of the fish head, and the fish head is soaked by the treatment liquid.
A preparation method of a fish head vermicelli pot comprises the following steps:
1) dissolving 50g of the fish head soup concentrate in 300ml of hot water with the temperature of more than 90 ℃ to obtain a re-dissolved fish head soup concentrate;
2) adding the re-dissolved fish head thick soup into 80g of the Longkou vermicelli soaked in hot water, and boiling 10g of freeze-dried bean curd for 5min to obtain the delicious thick soup vermicelli pot.
Therefore, the beneficial effects of the invention are as follows:
1. the tilapia heads are used as raw materials, freshwater fish byproducts are fully utilized, the generation of freshwater fish wastes is reduced, the environment is protected, the additional value of the freshwater fish wastes is increased, the economic benefits of enterprises are improved, and the development strategy of resource conservation and environmental friendliness is realized;
2. the original fishy smell of the fish is effectively removed, so that the fish soup is more fragrant; tilapia mossambica is rich in collagen and essential amino acid, rich in calcium and high in nutritional ingredients, and meets the nutritional requirements of people;
3. the fish head thick soup pot is prepared by adopting an evaporation concentration technology, the food safety is ensured, the quality guarantee period of the fish head soup is prolonged under the condition of not adding a preservative, and the fish head thick soup pot is convenient to store, transport and industrially produce.
Detailed Description
The following is a detailed description with reference to examples:
example 1
A method for preparing a nutritional and convenient fish head thick soup comprises the following steps:
(1) weighing the following raw materials in parts by weight: 66 parts of tilapia heads, 1.8 parts of green onions, 1.8 parts of gingers, 2.5 parts of garlic, 2.5 parts of red peppers, 2.5 parts of capsicum frutescens, 3.5 parts of lard, 10.5 parts of pickled Chinese cabbage, 0.5 part of salt, 1 part of chicken essence, 1.2 parts of light soy sauce, 1.2 parts of cooking wine and 3.5 parts of starch;
(2) preparing a treatment solution: mixing peanuts and fresh schisandra fruits in a container according to the mass ratio of the peanuts to the schisandra fruits =1:1, mashing the mixture, sealing the container, filling nitrogen into the container until the internal pressure of the container is more than or equal to 5 standard atmospheric pressures, maintaining the pressure for 5min, rapidly extracting the gas in the container after the pressure maintaining is finished, reducing the internal pressure of the container to be less than 0.01 standard atmospheric pressure within 10s, maintaining the pressure for 5min, and balancing the internal and external pressures of the container after the pressure maintaining is finished; opening the container, adding deionized water which is 10 times of the total mass of the peanuts and the schisandra chinensis into the container, extracting at the constant temperature of 60-65 ℃ for 3 hours, cooling in air to normal temperature after extraction is finished, filtering to remove extraction residues, and obtaining a filtrate which is the treatment solution;
(3) fish head treatment: the method comprises the steps of removing the gills of tilapia heads, cleaning, chopping into two halves, soaking the chopped tilapia heads into treatment fluid, wherein the weight of the treatment fluid is 10 times of that of the tilapia heads, and the tilapia heads are immersed in the treatment fluid. Soaking at normal temperature for 5h, and taking out the fish head after soaking; cleaning scallion, ginger, garlic and pepper, and cutting into small pieces;
(4) pickling: pickling fish head with starch for 3 h;
(5) stir-frying: pouring lard into a pot, putting the pickled tilapia head into the pot, stir-frying for 2 minutes, adding salt and chicken essence, and stir-frying for 3 minutes together with cut scallion, ginger, garlic, hot pepper and pickled cabbage;
(6) and (3) cooking: adding cold water to submerge the fish head, heating to boil until the cold water amount is 4 times of the weight of the fish head, adding light soy sauce and cooking wine after the water is boiled, and continuously boiling for 10 min;
(7) concentration: and concentrating the fish soup by using a high-temperature evaporation concentration principle until the volume of the fish soup is 1/4-1/3 of the volume before boiling, so as to obtain the fish head soup.
Example 2
A method for preparing a nutritional and convenient fish head thick soup comprises the following steps:
(1) weighing the following raw materials in parts by weight: 66 parts of tilapia heads, 1.8 parts of green onions, 1.8 parts of gingers, 2.6 parts of garlic, 2.7 parts of red peppers, 2.6 parts of capsicum frutescens, 4 parts of lard oil, 11 parts of pickled Chinese cabbage, 0.6 part of salt, 1.3 parts of chicken essence, 1.3 parts of light soy sauce, 1.5 parts of cooking wine and 3.5 parts of starch;
(2) preparing a treatment solution: mixing peanuts and fresh schisandra fruits in a container according to the mass ratio of the peanuts to the schisandra fruits =1:2, mashing the mixture, sealing the container, filling nitrogen into the container until the internal pressure of the container is more than or equal to 5 standard atmospheric pressures, maintaining the pressure for 5min, rapidly extracting the gas in the container after the pressure maintaining is finished, reducing the internal pressure of the container to be less than 0.01 standard atmospheric pressure within 10s, maintaining the pressure for 5min, and balancing the internal and external pressures of the container after the pressure maintaining is finished; opening the container, adding deionized water which is 10 times of the total mass of the peanuts and the schisandra chinensis into the container, extracting at constant temperature of 60-65 ℃ for 4 hours, cooling in air to normal temperature after extraction is finished, filtering to remove extraction residues, and obtaining a filtrate which is the treatment solution;
(3) fish head treatment: the method comprises the steps of removing the gills of tilapia heads, cleaning, chopping into two halves, soaking the chopped tilapia heads into treatment fluid, wherein the weight of the treatment fluid is 10 times of that of the tilapia heads, and the tilapia heads are immersed in the treatment fluid. Soaking at normal temperature for 5h, and taking out the fish head after soaking; cleaning scallion, ginger, garlic and pepper, and cutting into small pieces;
(4) pickling: pickling fish head with starch for 3 h;
(5) stir-frying: pouring lard into a pot, putting the pickled tilapia head into the pot, stir-frying for 2 minutes, adding salt and chicken essence, and stir-frying for 3 minutes together with cut scallion, ginger, garlic, hot pepper and pickled cabbage;
(6) and (3) cooking: adding cold water to submerge the fish head, heating to boil until the cold water amount is 4 times of the weight of the fish head, adding light soy sauce and cooking wine after the water is boiled, and continuously boiling for 10 min;
(7) concentration: and concentrating the fish soup by using a high-temperature evaporation concentration principle until the volume of the fish soup is 1/4-1/3 of the volume before boiling, so as to obtain the fish head soup.
Example 3
A method for preparing a nutritional and convenient fish head thick soup comprises the following steps:
(1) weighing the following raw materials in parts by weight: 66 parts of tilapia heads, 2 parts of scallion, 2 parts of ginger, 2.8 parts of garlic, 2.8 parts of red pepper, 2.8 parts of capsicum frutescens, 4 parts of lard, 11 parts of pickled Chinese cabbage, 0.8 part of salt, 1.5 parts of chicken essence, 1.5 parts of light soy sauce, 1.5 parts of cooking wine and 4 parts of starch;
(2) preparing a treatment solution: mixing peanuts and fresh schisandra fruits in a container according to the mass ratio of the peanuts to the schisandra fruits =1:3, mashing the mixture, sealing the container, filling nitrogen into the container until the internal pressure of the container is more than or equal to 5 standard atmospheric pressures, maintaining the pressure for 5min, rapidly extracting the gas in the container after the pressure maintaining is finished, reducing the internal pressure of the container to be less than 0.01 standard atmospheric pressure within 10s, maintaining the pressure for 5min, and balancing the internal and external pressures of the container after the pressure maintaining is finished; opening the container, adding deionized water which is 10 times of the total mass of the peanuts and the schisandra chinensis into the container, extracting at the constant temperature of 60-65 ℃ for 5 hours, cooling in air to normal temperature after extraction is finished, filtering to remove extraction residues, wherein the filtrate is the treatment solution;
(3) fish head treatment: the method comprises the steps of removing the gills of tilapia heads, cleaning, chopping into two halves, soaking the chopped tilapia heads into treatment fluid, wherein the weight of the treatment fluid is 10 times of that of the tilapia heads, and the tilapia heads are immersed in the treatment fluid. Soaking at normal temperature for 5h, and taking out the fish head after soaking; cleaning scallion, ginger, garlic and pepper, and cutting into small pieces;
(4) pickling: pickling fish head with starch for 3 h;
(5) stir-frying: pouring lard into a pot, putting the pickled tilapia head into the pot, stir-frying for 2 minutes, adding salt and chicken essence, and stir-frying for 3 minutes together with cut scallion, ginger, garlic, hot pepper and pickled cabbage;
(6) and (3) cooking: adding cold water to submerge the fish head, heating to boil until the cold water amount is 4 times of the weight of the fish head, adding light soy sauce and cooking wine after the water is boiled, and continuously boiling for 10 min;
(7) concentration: and concentrating the fish soup by using a high-temperature evaporation concentration principle until the volume of the fish soup is 1/4-1/3 of the volume before boiling, so as to obtain the fish head soup.
Comparative example 1
A method for preparing a nutritional and convenient fish head thick soup comprises the following steps:
(1) weighing the following raw materials in parts by weight: 65.5-66 parts of tilapia fish head, 1.8-2 parts of green onion, 1.8-2 parts of ginger, 2.5-2.8 parts of garlic, 2.5-2.8 parts of red pepper, 2.5-2.8 parts of millet pepper, 3.5-4 parts of lard, 10.5-11 parts of pickled Chinese cabbage, 0.5-0.8 part of salt, 1-1.5 parts of chicken essence, 1.2-1.5 parts of light soy sauce, 1.2-1.5 parts of cooking wine and 3.5-4 parts of starch;
(2) raw material treatment: removing gills of tilapia heads, cleaning, chopping into two halves, cleaning scallion, ginger, garlic and pepper, and cutting into small pieces;
(3) pickling: pickling fish head with starch for 3 h;
(4) stir-frying: pouring lard into a pot, putting the pickled tilapia head into the pot, stir-frying for 2 minutes, adding salt and chicken essence, and stir-frying for 3 minutes together with cut scallion, ginger, garlic, hot pepper and pickled cabbage;
(5) and (3) cooking: adding cold water to submerge the fish head, heating to boil until the cold water amount is 4 times of the weight of the fish head, adding light soy sauce and cooking wine after the water is boiled, and continuously boiling for 10 min;
(6) concentration: and concentrating the fish soup by using a high-temperature evaporation concentration principle until the volume of the fish soup is 1/4-1/3 of the volume before boiling, so as to obtain the fish head soup of the comparative example.
Comparative example 2
A method for preparing a nutritional and convenient fish head thick soup comprises the following steps:
(1) weighing the following raw materials in parts by weight: 66 parts of tilapia heads, 1.8 parts of green onions, 1.8 parts of gingers, 2.6 parts of garlic, 2.7 parts of red peppers, 2.6 parts of capsicum frutescens, 4 parts of lard oil, 11 parts of pickled Chinese cabbage, 0.6 part of salt, 1.3 parts of chicken essence, 1.3 parts of light soy sauce, 1.5 parts of cooking wine and 3.5 parts of starch;
(2) preparing a treatment solution: mashing peanuts in a container, sealing the container, filling nitrogen into the container until the internal pressure of the container is more than or equal to 5 standard atmospheric pressures, maintaining the pressure for 5min, quickly extracting the gas in the container after the pressure maintaining is finished, reducing the internal pressure of the container to be below 0.01 standard atmospheric pressure within 10s, maintaining the pressure for 5min, and balancing the internal and external air pressures of the container after the pressure maintaining is finished; opening the container, adding deionized water with the mass 10 times that of peanuts into the container, extracting at the constant temperature of 60-65 ℃ for 4 hours, cooling in air to normal temperature after extraction is finished, filtering to remove extraction residues, wherein the filtrate is the treatment fluid of the comparative example;
(3) fish head treatment: the tilapia heads are cleaned by removing the gills, and are chopped into two halves, and then the chopped fish heads are soaked into the treatment fluid of the comparative example, the weight of the treatment fluid is 10 times of the weight of the fish heads, and the fish heads are immersed in the treatment fluid. Soaking at normal temperature for 5h, and taking out the fish head after soaking; cleaning scallion, ginger, garlic and pepper, and cutting into small pieces;
(4) pickling: pickling fish head with starch for 3 h;
(5) stir-frying: pouring lard into a pot, putting the pickled tilapia head into the pot, stir-frying for 2 minutes, adding salt and chicken essence, and stir-frying for 3 minutes together with cut scallion, ginger, garlic, hot pepper and pickled cabbage;
(6) and (3) cooking: adding cold water to submerge the fish head, heating to boil until the cold water amount is 4 times of the weight of the fish head, adding light soy sauce and cooking wine after the water is boiled, and continuously boiling for 10 min;
(7) concentration: and concentrating the fish soup by using a high-temperature evaporation concentration principle until the volume of the fish soup is 1/4-1/3 of the volume before boiling, so as to obtain the fish head soup of the comparative example.
Comparative example 3
A method for preparing a nutritional and convenient fish head thick soup comprises the following steps:
(1) weighing the following raw materials in parts by weight: 66 parts of tilapia heads, 1.8 parts of green onions, 1.8 parts of gingers, 2.6 parts of garlic, 2.7 parts of red peppers, 2.6 parts of capsicum frutescens, 4 parts of lard oil, 11 parts of pickled Chinese cabbage, 0.6 part of salt, 1.3 parts of chicken essence, 1.3 parts of light soy sauce, 1.5 parts of cooking wine and 3.5 parts of starch;
(2) preparing a treatment solution: mashing fresh schisandra chinensis fruits in a container, sealing the container, filling nitrogen into the container until the internal pressure of the container is more than or equal to 5 standard atmospheric pressures, maintaining the pressure for 5min, quickly extracting the gas in the container after the pressure maintaining is finished, reducing the internal pressure of the container to be below 0.01 standard atmospheric pressure within 10s, maintaining the pressure for 5min, and balancing the internal and external air pressures of the container after the pressure maintaining is finished; opening the container, adding deionized water with the mass of 10 times that of the schisandra chinensis into the container, extracting at constant temperature of 60-65 ℃ for 4 hours, cooling in air to normal temperature after extraction is finished, and filtering to remove extraction residues, wherein the filtrate is the treatment fluid of the comparative example;
(3) fish head treatment: the tilapia heads are cleaned by removing the gills, and are chopped into two halves, and then the chopped tilapia heads are soaked into the treatment fluid of the comparative example, the weight of the treatment fluid is 10 times of that of the tilapia heads, and the tilapia heads are immersed in the treatment fluid. Soaking at normal temperature for 5h, and taking out the fish head after soaking; cleaning scallion, ginger, garlic and pepper, and cutting into small pieces;
(4) pickling: pickling fish head with starch for 3 h;
(5) stir-frying: pouring lard into a pot, putting the pickled tilapia head into the pot, stir-frying for 2 minutes, adding salt and chicken essence, and stir-frying for 3 minutes together with cut scallion, ginger, garlic, hot pepper and pickled cabbage;
(6) and (3) cooking: adding cold water to submerge the fish head, heating to boil until the cold water amount is 4 times of the weight of the fish head, adding light soy sauce and cooking wine after the water is boiled, and continuously boiling for 10 min;
(7) concentration: and concentrating the fish soup by using a high-temperature evaporation concentration principle until the volume of the fish soup is 1/4-1/3 of the volume before boiling, so as to obtain the fish head soup of the comparative example.
Example 4
The amino nitrogen content of the fish head pottage prepared in examples 1 to 3 and comparative examples 1 to 3 was measured by the ZBX66038-87 formaldehyde titration method, and the results are shown in Table 1.
TABLE 1
As can be seen from Table 1, the thick fish head soup prepared by the method contains more free amino acids, so that the fish soup is more delicious, and as can be seen from comparative example 2 and comparative examples 1 to 3, after tilapia fish heads are treated by the treatment fluid, the tilapia fish heads are boiled, so that the content of the free amino acids in the obtained soup can be further increased, and the peanut and Chinese magnoliavine fruit extracts have a synergistic effect, so that the effect of the mixed extract of the two extracts is remarkably better than that of a single extract.
And (3) scoring:
taking the fish head pottage of examples 1, 2, 3 and comparative examples 1, 2, 3, and asking 10 ordinary consumers who are healthy in vision, taste and smell to observe the color, smell and shape of the fish soup for evaluation, taking the score with the most evaluation score as the evaluation result, as follows:
table 2: scoring criteria table
Table 3: fish head soup sensory evaluation table
As can be seen from Table 3, after the tilapia heads are treated by the treatment fluid, the tilapia heads are cooked with soup, so that the fish soup is more delicious, and the fishy smell of the fish soup is removed remarkably.
The technical solutions provided by the present invention are described in detail above, and for those skilled in the art, the ideas according to the embodiments of the present invention may be changed in the specific implementation manners and the application ranges, and in summary, the content of the present description should not be construed as limiting the present invention.
Claims (4)
1. A method for preparing a nutritional and convenient fish head thick soup is characterized by comprising the following steps:
(1) weighing the following raw materials in parts by weight: 65.5-66 parts of tilapia fish head, 1.8-2 parts of green onion, 1.8-2 parts of ginger, 2.5-2.8 parts of garlic, 2.5-2.8 parts of red pepper, 2.5-2.8 parts of millet pepper, 3.5-4 parts of lard, 10.5-11 parts of pickled Chinese cabbage, 0.5-0.8 part of salt, 1-1.5 parts of chicken essence, 1.2-1.5 parts of light soy sauce, 1.2-1.5 parts of cooking wine and 3.5-4 parts of starch;
(2) preparing a treatment solution: mixing peanut and fresh schisandra fruit in a container, mashing after mixing, sealing the container, filling nitrogen into the container until the internal pressure of the container is more than or equal to 5 standard atmospheric pressures, maintaining the pressure for more than 5min, rapidly extracting the gas in the container after the pressure maintaining is finished, reducing the internal pressure of the container to be less than 0.01 standard atmospheric pressure within 10s, maintaining the pressure for more than 5min, and balancing the internal and external pressures of the container after the pressure maintaining is finished; opening the container, adding deionized water into the container, extracting at the constant temperature of 60-65 ℃ for 3-5 h, air-cooling to normal temperature after extraction is finished, filtering to remove extraction residues, wherein the filtrate is the treatment fluid;
(3) fish head treatment: removing gills of tilapia heads, cleaning, chopping into two halves, soaking the chopped tilapia heads into the treatment solution at normal temperature for more than 5 hours, and taking out the tilapia heads after soaking; cleaning scallion, ginger, garlic and pepper, and cutting into small pieces;
(4) pickling: pickling fish head with starch for 3 h;
(5) stir-frying: pouring lard into a pot, putting the pickled tilapia head into the pot, stir-frying for 1-2 minutes, adding salt and chicken essence, and stir-frying for 2-3 minutes together with cut scallion, ginger, garlic, pepper and pickled cabbage;
(6) and (3) cooking: adding cold water to submerge the fish head, heating to boil, and adding light soy sauce and cooking wine after the water is boiled;
(7) concentration: concentrating the fish soup by using a high-temperature evaporation concentration principle until the soup is thick to obtain the fish head soup.
2. The method for preparing the nutritional convenient fish head thick soup according to claim 1, wherein the peanut and the fresh schisandra fruit are mixed in a mass ratio of peanut/schisandra fruit =1: 1-3; opening the container, and adding deionized water into the container, wherein the mass of the deionized water is 10 times of the total mass of the peanuts and the schisandra chinensis.
3. The method for preparing a nutritious and convenient fish head soup as claimed in claim 1, wherein the weight of the treatment solution used for soaking the fish head is more than 10 times of the weight of the fish head, and the fish head is immersed in the treatment solution.
4. The preparation method of the fish head vermicelli pot is characterized by comprising the following steps:
1) dissolving 50g of the fish head puree prepared according to any one of claims 1 to 3 in 300ml of hot water at a temperature of more than 90 ℃ to obtain a re-dissolved fish head puree;
2) adding the re-dissolved fish head thick soup into 80g of the Longkou vermicelli soaked in hot water, and boiling 10g of freeze-dried bean curd for 5min to obtain the delicious thick soup vermicelli pot.
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