CN111466535A - Processing method of spicy instant loaches - Google Patents
Processing method of spicy instant loaches Download PDFInfo
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- CN111466535A CN111466535A CN201911170839.9A CN201911170839A CN111466535A CN 111466535 A CN111466535 A CN 111466535A CN 201911170839 A CN201911170839 A CN 201911170839A CN 111466535 A CN111466535 A CN 111466535A
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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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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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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
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a processing method of spicy instant loaches, and belongs to the technical field of aquatic product processing. The raw and auxiliary materials of the product comprise loach fillets without bones, cooking wine, salt, white sugar, hot pepper, perilla leaves, green tea leaves, dry yeast, palm oil, soybean oil, pepper, cassia bark, star anise, angelica dahurica, myrcia, fennel, green Chinese onion, ginger, garlic, sesame oil and water, and the product is processed and finished by the processes of pretreatment, fishy smell removal and pickling, low-temperature vacuum frying, material mixing, vacuum packaging and microwave sterilization. The product processed and manufactured by the invention has no additive, is convenient to eat and delicious in taste, and can retain the nutrient components and flavor of food to a greater extent and has long shelf life compared with the similar products in the market.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and relates to a processing method of aquatic products by pure natural biological compound deodorization, low-temperature vacuum frying and microwave sterilization technologies.
Background
The water area of China is wide, the fresh water fishery resources are rich, and the loach yield is continuously increased every year. The loach is rich in nutritive value, contains various amino acids required by human body, and meets the requirement of healthy diet of modern people. The loach processing industry in China is in the initial stage, mainly relates to fresh and live sales and some primary processed products (such as dried loaches and the like), is mostly presented in the consumption form of catering enterprises, and has low additional value. With the rapid development of Chinese economy, the annual growth rate of the sales of instant food is kept between 8 and 10 percent from 2008, and the instant food becomes the main industry of the food industry in China. The instant loach is convenient to eat and high in nutritive value, and meets the requirements of current consumers. Therefore, the instant loach has wide market prospect.
At present, instant loach products in the market are few and fresh, the invention is innovated in technical process, and the fishy smell of the loach is removed by adopting pure natural biological compound fishy smell removal, so that the fishy smell removal effect is good, and the fish meat quality is not reduced; by adopting the low-temperature vacuum frying technology, the taste of the product can be improved and the nutrient components can be locked; by adopting microwave sterilization technology, the sterilization time can be shortened, and the flavor can be kept.
Disclosure of Invention
The processing method of spicy instant loach is characterized in that the product is processed and prepared by the processes of pretreatment, fishy smell removal and pickling, low-temperature vacuum frying, material mixing, vacuum packaging and microwave sterilization, and is prepared from the following raw and auxiliary materials in parts by mass: 90-100 parts of loach fish blocks, 9-10 parts of cooking wine, 3-4 parts of salt, 3-4 parts of white sugar, 3-5 parts of hot pepper, 1-3 parts of perilla leaves, 0.1-0.4 part of green tea leaves, 0.05-0.30 part of dry yeast, 720-800 parts of palm oil, 30-40 parts of soybean oil, 0.5-0.8 part of pepper, 0.2-0.5 part of cassia bark, 0.3-0.6 part of star anise, 0.1-0.4 part of angelica dahurica, 0.3-0.6 part of myrcia, 0.4-0.8 part of fennel, 1.0-1.5 parts of green Chinese onion, 0.8-1.4 part of ginger, 0.8-1.2 part of garlic, 0.2-0.6 part of sesame oil and 200-250 parts of water. The processing method of spicy instant loaches provided by the invention comprises the following steps:
(1) pre-treatment: killing loaches, removing internal organs and middle bones, cleaning, and cutting into fish blocks of about 1.5 cm;
(2) fishy smell removing and pickling: preparing a fishy smell removing liquid, wherein the formula of the fishy smell removing liquid is as follows: based on the mass of the perilla frutescens decoction (1%), adding 1-3% of salt, 1-3% of white granulated sugar, 3-8% of cooking wine, 5-10% of green tea decoction (1%) and 0.1-0.4% of yeast, adding loach blocks into the fishy smell removing solution according to the material-liquid ratio of 1: 1.5, and removing fishy smell and pickling for 4-8 hours at 4 ℃;
(3) low-temperature vacuum frying: and (3) pouring palm oil into the frying machine, setting the vacuum degree of the vacuum frying machine to be 0.05-0.10 MPa and the oil temperature to be 110-140 ℃, adding the fishy smell removed and pickled loach blocks according to the oil material ratio of 1: 8, and frying for 3-6 min.
(4) Mixing materials: firstly, cooking spicy oil, pouring soybean oil into a jacketed kettle, heating to 130-150 ℃, adding green onion, ginger and garlic, frying for 3-5 min, then adding warm water at 60 ℃ for soaking for 15-20 min, frying for 5-8 min to obtain the spice oil 1. Pouring water into the jacketed kettle at a ratio of 1: 1, adding dried Capsici fructus, boiling with strong fire, decocting with middle and small fire until no water exists, and making into perfume oil 2. Cutting the cooked chili segments into pieces, adding paprika powder, salt and sugar, heating the spice oil 2 to 140-160 ℃, pouring the spice oil three times, and stirring while pouring. And when the temperature of the oil is reduced to 60 ℃, adding sesame oil dropwise to obtain spicy oil, pouring the fried loach blocks into the spicy oil, and soaking for 5-10 min.
(5) And (3) vacuum packaging: fishing out the loach fish blocks after the material mixing, filtering the oil for 3-5 min, and carrying out vacuum packaging by using a vacuum packaging machine;
(6) microwave sterilization: and (3) carrying out microwave sterilization on the loach fish blocks subjected to vacuum packaging under the conditions that the power is 200-400W, the time is 15-20 s, the material amount is 15-25 g, and cooling and then storing at normal temperature.
The invention has the advantages and effects that:
1. the invention has safe formula, no additive or preservative, spicy, fresh and fragrant taste, full flavor and no related report.
2. The spicy instant loach product is processed by adopting a pure natural biological compound fishy smell removing technology, a low-temperature vacuum frying technology, a vacuum packaging technology and a microwave sterilization technology. By adopting the low-temperature vacuum frying and microwave sterilization integrated technology, the fishbone can be crisp, the flavor and the nutrient components of the food can be retained to a greater extent, the shelf life is long, and the quality is good.
Detailed Description
In order to understand the present invention, the following embodiments further illustrate the invention, and it should be noted that the following is only a preferred embodiment of the invention and is not intended to limit the invention, and any modification, equivalent replacement, and improvement made within the spirit and principle of the invention should be included in the protection scope of the invention.
Example one
The spicy instant loach product is prepared from the following raw and auxiliary materials in parts by weight: 100kg of loach fish blocks without middle bones, 3.5kg of salt, 3.5kg of white sugar, 3kg of hot pepper, 9kg of cooking wine, 1.5kg of perilla leaves, 0.1kg of green tea leaves, 0.05kg of dry yeast, 20kg of soybean oil, 800kg of palm oil, 0.5kg of pepper, 0.3kg of cassia bark, 0.3kg of star anise, 0.2kg of angelica dahurica, 0.5kg of bay leaves, 0.6kg of fennel, 1kg of green onion, 0.8kg of ginger, 0.8kg of garlic, 0.2kg of sesame oil and 200 parts of water. The processing method of spicy instant loaches provided by the invention comprises the following steps:
(1) pre-treatment: killing loaches, removing internal organs and middle bones, cleaning, removing the middle bones, and cutting into fish blocks of about 1.5 cm;
(2) fishy smell removing and pickling: and (4) preparing a fishy smell removing liquid. The formula of the fishy smell removing liquid is as follows: 150kg of perilla decoction (1%), 3kg of salt, 3kg of white granulated sugar, 9kg of cooking wine, 15kg of green tea decoction (1%) and 0.05kg of yeast, adding the fish blocks into the fishy smell removing solution, removing fishy smell and pickling for 4 hours at 4 ℃;
(3) low-temperature vacuum frying: adding 800kg of palm oil, setting the vacuum degree of a vacuum frying machine at 0.07MPa and the oil amount at 120 ℃ to fry the fishy smell removed loaches for 4 min;
(4) mixing materials: firstly, boiling spicy oil, comprising the following steps: pouring 25kg of soybean oil into a jacketed pan, heating to about 140 ℃, adding 1kg of green onion, 0.8kg of ginger and 0.8kg of garlic, frying for 3min, adding 0.3kg of anise, 0.5kg of bay leaf, 0.3kg of cassia bark, 0.6kg of fennel and 0.2kg of angelica root which are soaked for 15min at 60 ℃, and frying for 8min to obtain the spice oil 1. Adding water into the pot at a ratio of 1: 1, adding 3kg dry Capsici fructus segment, boiling with strong fire, decocting with medium and small fire until no water exists, and making into perfume oil 2. Cutting the cooked chili segments, adding 0.5kg of Chinese prickly ash powder, 0.5kg of salt and 0.5kg of sugar, heating the spice oil 2 to 160 ℃, pouring the spice oil three times, and stirring while pouring. When the temperature of the oil is reduced to 60 ℃, 0.2kg of sesame oil is dripped to obtain the spicy oil. Pouring the fried loach blocks into spicy oil, and soaking for 5 min;
(5) and (3) vacuum packaging: fishing out the loach fish blocks after the material mixing, filtering the oil for 3min, and carrying out vacuum packaging by using a vacuum packaging machine;
(6) microwave sterilization: and (3) carrying out microwave sterilization on the loach fish blocks subjected to vacuum packaging, wherein the sterilization power is 250W, the sterilization time is 20s, the material amount is 18g, and the loach fish blocks are cooled and stored at normal temperature.
Example two
The spicy instant loach product is prepared from the following raw and auxiliary materials in parts by weight: 25kg of loach fish blocks without middle bones, 1kg of salt, 1kg of white sugar, 0.8kg of hot pepper, 2kg of cooking wine, 0.4kg of perilla leaves, 0.03kg of green tea leaves, 0.01kg of dry yeast, 200kg of palm oil, 10kg of soybean oil, 0.2kg of pepper, 0.1kg of cassia bark, 0.1kg of star anise, 0.05kg of angelica dahurica, 0.1kg of bay leaves, 0.15kg of fennel, 0.3kg of green onion, 0.2kg of ginger, 0.3kg of garlic, 0.05kg of sesame oil and 60 parts of water. The processing method of spicy instant loaches provided by the invention comprises the following steps:
(1) pre-treatment: killing loaches, removing internal organs and middle bones, cleaning, and cutting into fish blocks of about 1.5 cm;
(2) fishy smell removing and pickling: and (4) preparing a fishy smell removing liquid. The formula of the fishy smell removing liquid is as follows: 40kg of perilla herb boiled liquid (1%), 0.7kg of salt, 0.7kg of white granulated sugar, 2kg of cooking wine, 3kg of green tea boiled liquid (1%) and 0.01kg of yeast, adding the fish blocks into the fishy smell removing liquid, and removing fishy smell at 4 ℃ for pickling for 4 hours;
(3) low-temperature vacuum frying: adding 200kg of palm oil, setting the vacuum degree of a vacuum frying machine at 0.08MPa and the oil amount at 125 ℃, and frying the fishy smell removed loaches for 3 min;
(4) mixing materials: firstly, boiling spicy oil, comprising the following steps: adding 15kg soybean oil into a pan, heating to 140 deg.C, adding 0.3kg herba Alii Fistulosi, 0.2kg rhizoma Zingiberis recens, and 0.3kg Bulbus Allii, frying for 3min, adding 0.1kg fructus Anisi Stellati, 0.1kg folium Neocinnamomi Delavayi, 0.1kg cortex Cinnamomi Japonici, 0.15kg fructus Foeniculi, and 0.05kg radix Angelicae Dahuricae, and frying for 6min to obtain flavoring oil 1. Adding water into the pot at a ratio of 1: 1, adding 0.8kg dry Capsici fructus segment, boiling with strong fire, decocting with middle and small fire until no water is contained, and making into perfume oil 2. Cutting the cooked chili segments, adding 0.2kg of Chinese prickly ash powder, 0.3kg of salt and 0.3kg of sugar, heating the spice oil 2 to 160 ℃, pouring the spice oil three times, and stirring while pouring. When the temperature of the oil is reduced to 60 ℃, 0.05kg of sesame oil is dripped to obtain the spicy oil 3. Pouring the fried loach blocks into hot and spicy oil for 3min, and soaking for 5 min;
(5) and (3) vacuum packaging: fishing out the loach fish blocks after the material mixing, filtering the oil for 5min, and carrying out vacuum packaging by using a vacuum packaging machine;
(6) microwave sterilization: and (3) carrying out microwave sterilization on the loach fish blocks subjected to vacuum packaging, wherein the sterilization power is 300W, the sterilization time is 15s, the material amount is 20g, and cooling and storing at normal temperature.
Claims (2)
1. The processing method of spicy instant loaches is characterized by being prepared from the following raw and auxiliary materials in parts by mass: 90-100 parts of loach fish blocks, 9-10 parts of cooking wine, 3-4 parts of salt, 3-4 parts of white sugar, 3-5 parts of hot pepper, 1-3 parts of perilla leaves, 0.1-0.4 part of green tea leaves, 0.05-0.30 part of dry yeast, 720-800 parts of palm oil, 30-40 parts of soybean oil, 0.5-0.8 part of pepper, 0.2-0.5 part of cassia bark, 0.3-0.6 part of star anise, 0.1-0.4 part of angelica dahurica, 0.3-0.6 part of myrcia, 0.4-0.8 part of fennel, 1.0-1.5 parts of green Chinese onion, 0.8-1.4 part of ginger, 0.8-1.2 part of garlic, 0.2-0.6 part of sesame oil and 200-250 parts of water.
2. The processing method of the spicy instant loach according to claim 1, characterized by comprising the following steps:
(1) pre-treatment: killing loaches, removing internal organs and middle bones, cleaning, and cutting into fish blocks of about 1.5 cm;
(2) fishy smell removing and pickling: preparing fishy smell removing liquid; the formula of the fishy smell removing liquid is as follows: based on the mass of the perilla frutescens decoction (1%), adding 1-3% of salt, 1-3% of white granulated sugar, 3-8% of cooking wine, 5-10% of green tea decoction (1%) and 0.1-0.4% of yeast, adding loach blocks into the fishy smell removing solution according to the material-liquid ratio of 1: 1.5, and removing fishy smell and pickling for 4-8 hours at 4 ℃;
(3) low-temperature vacuum frying: pouring palm oil into the frying machine, setting the vacuum degree of the vacuum frying machine to be 0.05-0.10 MPa, setting the oil temperature to be 110-140 ℃, adding the fishy smell removed and pickled loach blocks according to the oil material ratio of 1: 8, and frying for 3-6 min;
(4) mixing materials: firstly, boiling spicy oil, comprising the following steps: pouring soybean oil into the jacketed kettle, heating to 130-150 ℃, adding green onion, ginger and garlic, frying for 3-5 min, adding aniseed, bay leaves, cinnamon, fennel and angelica dahurica which are soaked for 15-20 min at 60 ℃, and frying for 5-8 min to prepare spice oil 1; pouring water into the jacketed kettle at a ratio of 1: 1, adding dried Capsici fructus segment, boiling with strong fire, decocting with middle and small fire until no water exists, and making into spice oil 2; cutting the cooked chili segments into pieces, adding paprika powder, salt and sugar, heating the spice oil 2 to 140-160 ℃, pouring the spice oil three times, and stirring while pouring; when the oil temperature is reduced to 60 ℃, adding sesame oil dropwise to obtain spicy oil; pouring the fried loach blocks into spicy oil, and soaking for 5 min;
(5) and (3) vacuum packaging: fishing out the loach fish blocks after the material mixing, filtering the oil for 3-5 min, and carrying out vacuum packaging by using a vacuum packaging machine;
(6) microwave sterilization: and (3) carrying out microwave sterilization on the loach fish blocks subjected to vacuum packaging, wherein the sterilization power is 200-400W, the sterilization time is 15-20 s, the material amount is 15-25 g, and the loach fish blocks are cooled and stored at normal temperature.
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| CN201911170839.9A CN111466535A (en) | 2019-11-26 | 2019-11-26 | Processing method of spicy instant loaches |
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Citations (9)
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|---|---|---|---|---|
| CN103181585A (en) * | 2013-03-30 | 2013-07-03 | 天津科技大学 | Spicy instant loach food and method for processing same |
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| CN107373458A (en) * | 2017-08-22 | 2017-11-24 | 安顺云首创科技开发有限公司 | A kind of fragrant spicy loach making method of dried |
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2019
- 2019-11-26 CN CN201911170839.9A patent/CN111466535A/en active Pending
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| CN103181585A (en) * | 2013-03-30 | 2013-07-03 | 天津科技大学 | Spicy instant loach food and method for processing same |
| CN103431447A (en) * | 2013-08-12 | 2013-12-11 | 鲁东大学 | Fish steak processing method and products |
| CN104223196A (en) * | 2014-09-30 | 2014-12-24 | 浙江海洋学院 | Processing method of instant loach |
| CN106473026A (en) * | 2016-09-30 | 2017-03-08 | 天津农学院 | A kind of loach leisure food and preparation method thereof |
| CN106579055A (en) * | 2016-12-13 | 2017-04-26 | 淮海工学院 | Special processing process for flavor ready-to-eat canned loaches |
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