CN111567759A - Preparation process of grilled fish - Google Patents
Preparation process of grilled fish Download PDFInfo
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- CN111567759A CN111567759A CN202010475112.8A CN202010475112A CN111567759A CN 111567759 A CN111567759 A CN 111567759A CN 202010475112 A CN202010475112 A CN 202010475112A CN 111567759 A CN111567759 A CN 111567759A
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- fish
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- carp
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- roasted
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 234
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000013332 fish product Nutrition 0.000 claims abstract description 102
- 239000003814 drug Substances 0.000 claims abstract description 73
- 239000007788 liquid Substances 0.000 claims abstract description 68
- 239000002994 raw material Substances 0.000 claims abstract description 53
- 235000013599 spices Nutrition 0.000 claims abstract description 36
- 238000002791 soaking Methods 0.000 claims abstract description 33
- 238000005520 cutting process Methods 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 210000001015 abdomen Anatomy 0.000 claims abstract description 21
- 238000004140 cleaning Methods 0.000 claims abstract description 21
- 238000007789 sealing Methods 0.000 claims abstract description 17
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- 238000007710 freezing Methods 0.000 claims abstract description 13
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- 235000013373 food additive Nutrition 0.000 claims abstract description 5
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- 239000000463 material Substances 0.000 claims description 32
- 241000252233 Cyprinus carpio Species 0.000 claims description 30
- 229910052751 metal Inorganic materials 0.000 claims description 29
- 239000002184 metal Substances 0.000 claims description 29
- 238000005554 pickling Methods 0.000 claims description 28
- 239000003795 chemical substances by application Substances 0.000 claims description 27
- 150000001875 compounds Chemical class 0.000 claims description 27
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 23
- 241000276707 Tilapia Species 0.000 claims description 23
- 240000002234 Allium sativum Species 0.000 claims description 21
- 240000007087 Apium graveolens Species 0.000 claims description 21
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 21
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- 238000003860 storage Methods 0.000 claims description 4
- 241001275885 Megalobrama Species 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 9
- 244000203593 Piper nigrum Species 0.000 claims 3
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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
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L29/03—Organic compounds
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a preparation process of grilled fish, which comprises the following steps: a: fresh and live fish is adopted as raw material fish, and dead fish, diseased fish and malformed fish are required; b: removing scales of raw material fish, cutting the raw material fish into two halves from the head broken at the back to the tail, removing internal organs, gills and black membranes in the abdomen, cleaning, and cutting the surface of the raw material fish; c: preparing liquid medicine by using food additive, salt and water, placing spice into the liquid medicine, placing raw material fish into the liquid medicine, and statically soaking for at least 2 hours, wherein the static soaking temperature is controlled to be 9-11 ℃; d: fishing fish, controlling water, and uniformly smearing the grilled fish marinade on the front and back surfaces of the fish body; e: correspondingly bagging one fish, and sealing the bags by a sealing machine to obtain a roasted fish product; f: and (4) quickly freezing and cooling the roasted fish product, and storing the roasted fish product in an environment with the temperature of minus 18 ℃. The roasted fish product prepared by the invention has no fishy smell, natural fragrance and tender and smooth meat quality.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation process of grilled fish.
Background
The fish is easy to process and good in taste, and is popular with people. Many fish processing techniques, such as common grilled fish, boiled fish, sauerkraut fish, etc., are difficult to mass-produce in an industrial form because fish meat is easily rotten.
Although the baked fish product prepared by the method has good color and luster, good flavor, loose meat quality, chewy property and good taste and is deeply favored by people, the baked fish product is seriously dehydrated and baked in the preparation process, so that the meat quality of the baked fish product is aged, and the taste of the baked fish is influenced.
Disclosure of Invention
The invention aims to provide a preparation process of grilled fish, and the grilled fish product prepared by the preparation process of grilled fish has the advantages of natural fragrance and tender meat quality.
The above object of the present invention is achieved by the following technical solutions:
a preparation process of grilled fish comprises the following steps:
raw material selection: fresh and live fish is adopted as raw material fish, and dead fish, diseased fish and malformed fish are required;
the method comprises the following steps: removing scales of raw material fish, cutting the raw material fish into two halves from the head broken at the back to the tail, removing internal organs, gills and black membranes in the abdomen, cleaning, and cutting the surface of the raw material fish;
medicine soaking: preparing a liquid medicine by using food additives, salt and water, placing a spice bag in the liquid medicine, and placing the raw material fish into the liquid medicine for static soaking for at least 2 hours, wherein the static soaking temperature is controlled to be 9-11 ℃;
seasoning: fishing out the fish, draining, and uniformly smearing the grilled fish marinade on the front and back surfaces of the fish body;
packaging: correspondingly bagging one fish, and sealing the bags by a sealing machine to obtain a roasted fish product;
a storage step: and (4) quickly freezing and cooling the roasted fish product, and storing the roasted fish product in an environment with the temperature of minus 18 ℃.
The invention is further configured to: the food additive in the medicine soaking step comprises a compound moisture retention agent.
The invention is further configured to: the compound moisture retention agent comprises a compound moisture retention agent CDK 316.
The invention is further configured to: the grilled fish pickling materials in the seasoning step comprise a grilled fish pickling material A and/or a grilled fish pickling material E; the grilled fish pickling material A and the grilled fish pickling material E are preferably mixed in equal amount.
The invention is further configured to: the spice in the spice bag in the medicine soaking step comprises one or more of ginger, green Chinese onion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and/or garlic.
The invention is further configured to: and detecting the roasted fish product in the storage step by a metal detector.
The invention is further configured to: the surface of the raw fish in the raw material processing step is cut along the length direction of the raw fish, and the raw fish is cut at an angle along the length direction of the raw fish.
The invention is further configured to: the cutting depth is 0.3-1.5 cm.
The invention is further configured to: the raw material fish in the raw material selection step comprises at least one of carp, black carp, grass carp, silver carp, bighead carp, crucian carp, megalobrama, weever and/or tilapia.
The invention is further configured to: the raw material fish body in the packaging step is opened into a sheet shape in the bag, and the fish body is preferably opened into a butterfly shape in the bag.
In conclusion, the beneficial technical effects of the invention are as follows:
1. the preparation process of the grilled fish is simple in steps and strong in operability, and the obtained grilled fish product is in a frozen state, keeps the meat quality fresh and is convenient to sell;
2. the raw material fish is statically soaked in the liquid medicine, the compound water retention agent CDK316 is contained in the liquid medicine, and the compound water retention agent CDK316 reduces dehydration of the raw material fish so as to keep the meat quality of the raw material fish fresh, so that the change of the meat quality of the roasted fish product obtained by freezing is reduced, the meat quality of the roasted fish product is tender and smooth, and the taste of the meat quality of the roasted fish product is optimized;
3. soaking a spice bag in the liquid medicine, wherein the spice bag comprises ginger, green Chinese onion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic, and the raw material fish is placed in the liquid medicine for static soaking for at least two hours, so that on one hand, the fishy smell of the raw material fish is removed, and on the other hand, the meat quality of the raw material fish has slight natural fragrance;
4. the temperature of the raw material fish in the liquid medicine for static soaking is controlled to be 9-11 ℃, so that the deterioration of the raw material fish is reduced, the quality of the meat of the raw material fish is kept, and the optimization of the quality of the roasted fish product is facilitated;
5. the grilled fish pickling material A and/or the grilled fish pickling material E are/is smeared on the surface of the raw material fish, so that on one hand, the freshness of the raw material fish is kept, on the other hand, the fragrance of the raw material fish is improved, the quality of a grilled fish product is improved, the meat quality of the grilled fish product is tender and smooth, and the mouth feel of the meat quality of the grilled fish product is optimized;
6. the surface of the raw material fish is cut along the length direction of the raw material fish, the raw material fish is cut at an angle along the length direction of the raw material fish, the cutting depth is 1-1.5cm, and the raw material fish is favorable for being tasty when being soaked with medicine and seasoned, so that the quality of the roasted fish product is optimized;
7. the grilled fish products are unpacked at home, in restaurants, barbecue shops and the like, directly grilled and can be eaten after being baked to be well done, and the grilled fish products are convenient to process and eat.
Detailed Description
The present invention will be described in further detail below.
A preparation process of roasted fish is characterized in that the roasted fish product prepared by the process is tender and smooth in meat quality and has light natural fragrance, generally, when the roasted fish product is prepared on a large scale, fish with relatively less earthy taste is required to be selected as a raw material, and fishes and shrimps which are mixedly cultured, reservoir fishes and Hainan fishes have relatively less earthy taste, so that the earthy taste of the fish can be reduced by a temporary culture mode. Temporarily culturing the fish in a clean running water environment to reduce the earthy smell of the fish, and adding ice blocks into the water to reduce the mobility of the fish, thereby reducing the injury of the fish body. Among them, the fish includes carp, black carp, grass carp, silver carp, bighead carp, crucian carp, megalobrama, weever and tilapia, and since tilapia and grass carp are cheap and have delicious meat quality, they are generally used as raw materials for grilled fish products.
Wherein, the compound water retention agent CDK316 adopted by the invention is manufactured by Xiamen MindeYong food science and technology limited company; grilled fish marinating material a and grilled fish marinating material E were manufactured by bayohiyi oceanic bioengineering gmbh or zhaoqingyi oceanic bioengineering gmbh.
Example 1
The preparation process of the grilled fish comprises the following steps:
(1) fresh tilapia is used as raw material fish, and no dead fish, diseased fish and malformed fish are required; in order to reduce the earthy smell, the tilapia can be put in a running water pond to be properly cultured for a period of time; in order to facilitate the preparation of grilled fish products, several tilapia mossambica typically weigh no more than 275 kg.
(2) Cleaning tilapia, and removing scales of the tilapia by using a scaling machine; the tilapia is split into two parts from the head breaking part at the back of the tilapia to the fish tail, the fish tail is required to be connected, and the fish belly can not be split, so that the integrity of the tilapia is kept; removing viscera, fish gills and black membranes in the abdomen, and cleaning; cutting three knives on the surface of the tilapia mossambica in the length direction, cutting three knives on the surface of the tilapia mossambica in the length direction at an angle with the length direction of the tilapia mossambica, preferably vertically cutting three knives on the surface of the tilapia mossambica, transversely cutting the three knives, and cutting the three knives to a depth of 0.8-1.5cm so as to facilitate the tilapia to taste.
(3) Weighing 10kg of compound water retention agent CDK316, 20kg of salt and 200kg of water to prepare a liquid medicine, wherein the liquid medicine can be prepared in advance; placing a spice bag filled with ginger, green Chinese onion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic into liquid medicine, adding tilapia mossambica into the liquid medicine, and statically soaking for 2 hours, so that the tilapia mossambica can taste and remove fishy smell conveniently; in the static soaking process, the temperature of the liquid medicine is controlled at 10 ℃, so that the deterioration of the tilapia is reduced; the spices ginger, green Chinese onion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic are filled in the bag to limit the direct contact of the spices and the tilapia; the compound water retention agent CDK316 can reduce the dehydration of the tilapia, so as to reduce the deterioration of the tilapia, is beneficial to keeping the meat quality of the tilapia fresh, enables the meat quality of the tilapia to be tender and smooth, and optimizes the taste of the tilapia.
(4) Fishing out the tilapia from the liquid medicine, draining, and uniformly smearing the equal mixture of the barbecue fish pickling material A and the barbecue fish pickling material E on the front side and the back side of the tilapia body, so that the tilapia is favorably kept fresh, and the fragrance is increased.
(5) Correspondingly packaging each tilapia in a bag, opening the fish body into butterfly shape in the bag, and sealing the bag by a sealing machine to obtain the roasted fish product.
(6) Quickly freezing and cooling the roasted fish product to enable the temperature of the roasted fish product to be below negative 18 ℃, and detecting metal foreign matters for the roasted fish product by using a CCP metal detector if the roasted fish product does not have the metal foreign matters; and (4) boxing the roasted fish product, and storing the roasted fish product in an environment of minus 18 ℃.
Example 2
The preparation process of the grilled fish comprises the following steps:
(1) fresh weever is used as raw material fish, and dead fish, diseased fish and malformed fish are required to be avoided; in order to reduce the earthy smell, the weever can be placed in a running water pond for proper culture for a period of time; to facilitate the preparation of grilled fish products, several weevers typically weigh no more than 275 kg.
(2) Cleaning the weever, and removing scales of the weever by using a scaling machine; the weever is split into two halves from the back head breaking part to the fish tail, the fish tail is required to be connected, and the fish belly can not be split, so that the integrity of the weever is kept; removing viscera, fish gills and black membranes in the abdomen, and cleaning; the surface of the length direction of the weever is cut by three cutters, the surface of the length direction of the weever forms an angle with the length direction of the weever, preferably, the surface of the weever is vertically cut by three cutters, and the surface of the weever is transversely cut by three cutters, and the cutting depth is 0.5-1.5cm, so that the weever is tasty.
(3) Weighing 9kg of compound water retention agent CDK316, 20kg of salt and 200kg of water to prepare a liquid medicine, wherein the liquid medicine can be prepared in advance; placing the spice bag filled with ginger, scallion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic into medicinal liquid, adding weever into the medicinal liquid, and statically soaking for 2.5 hours, so that the weever is convenient to taste and remove fishy smell; in the static soaking process, the temperature of the liquid medicine is controlled at 10 ℃, so that the deterioration of the weever is reduced; the spices ginger, scallion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic are filled in the bag to limit the direct contact of the spices and the weever; the compound water retention agent CDK316 can reduce the dehydration of the weever so as to reduce the deterioration of the weever, is favorable for keeping the fresh meat quality of the weever, and enables the meat quality of the weever to be tender and smooth, thereby optimizing the taste of the weever.
(4) Fishing out the weever from the liquid medicine, draining, and uniformly smearing the equal mixture of the barbecued fish salting material A and the barbecued fish salting material E on the front and back surfaces of the weever body, thereby being beneficial to the fresh keeping of the weever and increasing the fragrance.
(5) Each weever is correspondingly arranged in a bag, the fish body is opened into a butterfly shape in the bag, and a sealing machine seals the bag to obtain a roasted fish product.
(6) Quickly freezing and cooling the roasted fish product to enable the temperature of the roasted fish product to be below negative 18 ℃, and detecting metal foreign matters for the roasted fish product by using a CCP metal detector if the roasted fish product does not have the metal foreign matters; and (4) boxing the roasted fish product, and storing the roasted fish product in an environment of minus 18 ℃.
Example 3
The preparation process of the grilled fish comprises the following steps:
(1) fresh Wuchang fish is used as raw material fish, and no dead fish, diseased fish and malformed fish are required; in order to reduce the earthy smell, the Wuchang fish can be put in a running water pond for proper culture for a period of time; for convenience in preparing grilled fish products, typically, several of the megalobrama amblycephala weigh no more than 275 kg.
(2) Cleaning the Wuchang fish, and removing scales of the Wuchang fish by using a scale-making machine; the megalobrama amblycephala is split into two parts from the head breaking part at the back to the fish tail, the fish tail is connected, and the fish belly can not be split, so that the megalobrama amblycephala is kept intact; removing viscera, fish gills and black membranes in the abdomen, and cleaning; the surface of the Wuchang fish in the length direction is cut with three cutters, the surface of the Wuchang fish in the length direction and the Wuchang fish in the length direction form an angle, preferably, the surface of the Wuchang fish is vertically cut with three cutters, and the surface of the Wuchang fish is transversely cut with three cutters, and the cutting depth is 0.3-1.5cm, so that the Wuchang fish can taste.
(3) Weighing 11kg of compound water retention agent CDK316, 19kg of salt and 200kg of water to prepare a liquid medicine, wherein the liquid medicine can be prepared in advance; placing the spice bag filled with ginger, green Chinese onion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic into liquid medicine, adding the Wuchang fish into the liquid medicine, and statically soaking for 2 hours, so that the Wuchang fish can be conveniently tasty and fishy smell can be removed; in the static soaking process, the temperature of the liquid medicine is controlled at 9 ℃, so that the deterioration of the Wuchang fish is reduced; the spices ginger, scallion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic are filled in the bag to limit the direct contact of the spices and the Wuchang fish; the compound water retention agent CDK316 can reduce dehydration of the Wuchang fish, so as to reduce deterioration of the Wuchang fish, is favorable for keeping the meat quality of the Wuchang fish fresh, enables the meat quality of the Wuchang fish to be tender and smooth, and optimizes the taste of the Wuchang fish.
(4) The Wuchang fish is fished out from the liquid medicine and drained, and the equal mixture of the barbecued fish pickling material A and the barbecued fish pickling material E is evenly smeared on the front and back surfaces of the Wuchang fish body, which is favorable for keeping the Wuchang fish fresh and increasing the fragrance.
(5) Each Wuchang fish is correspondingly arranged in a bag, the fish body is opened into a butterfly shape in the bag, and a sealing machine seals the bag to obtain a roasted fish product.
(6) Quickly freezing and cooling the roasted fish product to enable the temperature of the roasted fish product to be below negative 18 ℃, and detecting metal foreign matters for the roasted fish product by using a CCP metal detector if the roasted fish product does not have the metal foreign matters; and (4) boxing the roasted fish product, and storing the roasted fish product in an environment of minus 18 ℃.
Example 4
The preparation process of the grilled fish comprises the following steps:
(1) fresh crucian is used as raw material fish, and dead fish, diseased fish and malformed fish are required to be avoided; in order to reduce the earthy smell, the crucian can be put in a running water pond to be properly cultured for a period of time; in order to facilitate the preparation of the roasted fish product, generally, several crucian carps do not weigh more than 275 kg.
(2) Cleaning crucian, and removing scales of the crucian by using a scale removing machine; the crucian carp is split into two parts from the broken head at the back to the tail, the tail is required to be connected, and the belly can not be split, so that the integrity of the crucian carp is kept; removing viscera, fish gills and black membranes in the abdomen, and cleaning; the method comprises the following steps of cutting three blades on the surface of the crucian in the length direction, cutting the three blades on the surface of the crucian in the length direction at an angle with the length direction of the crucian, preferably vertically cutting the three blades on the surface of the crucian, and transversely cutting the three blades, wherein the cutting depth is 0.4-1.5cm, so that the crucian can be tasty.
(3) Weighing 10kg of compound water retention agent CDK316, 20kg of salt and 200kg of water to prepare a liquid medicine, wherein the liquid medicine can be prepared in advance; placing the spice bag filled with ginger, green Chinese onion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic into liquid medicine, adding crucian into the liquid medicine, and statically soaking for 2.1 hours, so that the crucian can be conveniently tasty and fishy smell can be removed; in the static soaking process, the temperature of the liquid medicine is controlled to be 9 ℃, so that the deterioration of the crucian is reduced; the spices ginger, scallion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic are filled in the bag to limit the spices from directly contacting with the crucian; the compound water retention agent CDK316 can reduce the dehydration of the crucian, so as to reduce the deterioration of the crucian, is beneficial to keeping the meat of the crucian fresh, enables the meat of the crucian to be tender and smooth, and optimizes the taste of the crucian.
(4) Fishing out the crucian from the liquid medicine, draining, and uniformly smearing the equal mixture of the barbecued fish pickling material A and the barbecued fish pickling material E on the front and back surfaces of the crucian body, so that the freshness of the crucian is favorably kept, and the fragrance is increased.
(5) Each crucian carp is correspondingly arranged in a bag, the fish body is opened into a butterfly shape in the bag, and the bag is sealed by a sealing machine to obtain a roasted fish product.
(6) Quickly freezing and cooling the roasted fish product to enable the temperature of the roasted fish product to be below negative 18 ℃, and detecting metal foreign matters for the roasted fish product by using a CCP metal detector if the roasted fish product does not have the metal foreign matters; and (4) boxing the roasted fish product, and storing the roasted fish product in an environment of minus 18 ℃.
Example 5
The preparation process of the grilled fish comprises the following steps:
(1) fresh bighead carps are used as raw material fishes, and dead fishes, diseased fishes and malformed fishes are required to be absent; in order to reduce the earthy smell, the bighead carp can be put in a running water pond to be cultured for a period of time; for convenience in preparing grilled fish products, typically, several bighead carps do not weigh more than 270 kg.
(2) Cleaning bighead carp, and removing scales of the bighead carp by using a scale-beating machine; the bighead carp is split into two halves from the broken head at the back to the tail, the tail is connected, and the belly of the bighead carp cannot be split, so that the integrity of the bighead carp is kept; removing viscera, fish gills and black membranes in the abdomen, and cleaning; the surface of the bighead carp in the length direction is cut by three cutters, the surface of the bighead carp in the length direction forms an angle with the length direction of the bighead carp, preferably, the three cutters are vertically cut on the surface of the bighead carp and transversely cut, and the cutting depth is 0.4-1.5cm, so that the bighead carp can taste.
(3) Weighing 11kg of compound water retention agent CDK316, 21kg of salt and 200kg of water to prepare a liquid medicine, wherein the liquid medicine can be prepared in advance; placing the spice bag filled with ginger, green Chinese onion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic in liquid medicine, adding bighead carp into the liquid medicine, and statically soaking for 2.3 hours, so that the bighead carp can taste and remove fishy smell conveniently; in the static soaking process, the temperature of the liquid medicine is controlled at 10 ℃, so that the deterioration of the bighead carps is reduced; the spices ginger, scallion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic are filled in the bag to limit the direct contact of the spices and the bighead carp; the compound water retention agent CDK316 can reduce the dehydration of the bighead carp to reduce the deterioration of the bighead carp, is beneficial to keeping the meat quality of the bighead carp fresh, enables the meat quality of the bighead carp to be tender and smooth, and optimizes the taste of the bighead carp.
(4) Fishing out the bighead carp from the liquid medicine, draining, and uniformly smearing the equal-quantity mixture of the barbecued fish pickling material A and the barbecued fish pickling material E on the front and back surfaces of the bighead carp body, so that the freshness of the bighead carp is favorably kept, and the fragrance is increased.
(5) Each bighead carp is correspondingly arranged in a bag, the fish body is opened into a butterfly shape in the bag, and the bag is sealed by a sealing machine to obtain a roasted fish product.
(6) Quickly freezing and cooling the roasted fish product to enable the temperature of the roasted fish product to be below negative 18 ℃, and detecting metal foreign matters for the roasted fish product by using a CCP metal detector if the roasted fish product does not have the metal foreign matters; and (4) boxing the roasted fish product, and storing the roasted fish product in an environment of minus 18 ℃.
Example 6
The preparation process of the grilled fish comprises the following steps:
(1) fresh silver carps are used as raw material fish, and no dead fish, diseased fish and malformed fish are required; in order to reduce the earthy smell, the silver carps can be put in a running water pond to be properly cultured for a period of time; in order to facilitate the preparation of grilled fish products, several chubs usually weigh no more than 275 kg.
(2) Cleaning silver carps, and removing scales of the silver carps by using a scaling machine; the silver carp is split into two parts from the head broken at the back to the tail, the tail is required to be connected, and the belly of the silver carp cannot be split, so that the integrity of the silver carp is kept; removing viscera, fish gills and black membranes in the abdomen, and cleaning; the surface of the silver carp in the length direction is cut for three times, the surface of the silver carp in the length direction forms an angle with the length direction of the silver carp, preferably, the surface of the silver carp is vertically cut for three times, the surface of the silver carp is transversely cut for three times, and the cutting depth is 0.5-1.5cm, so that the silver carp can taste.
(3) Weighing 10kg of compound water retention agent CDK316, 20kg of salt and 200kg of water to prepare a liquid medicine, wherein the liquid medicine can be prepared in advance; placing the spice bag filled with ginger, green Chinese onion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic in liquid medicine, adding silver carp into the liquid medicine, and statically soaking for 2 hours, so that the taste of the silver carp is convenient to taste and the fishy smell is removed; in the static soaking process, the temperature of the liquid medicine is controlled to be 11 ℃, so that the deterioration of the silver carps is reduced; the spices ginger, scallion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic are packed in the bag to limit the direct contact of the spices with the silver carp; the compound water retention agent CDK316 can reduce the dehydration of the chub so as to reduce the deterioration of the chub, is beneficial to keeping the fresh meat of the chub, enables the meat of the chub to be tender and smooth and optimizes the taste of the chub.
(4) Fishing out the silver carp from the liquid medicine, draining, and uniformly smearing the equal-quantity mixture of the barbecued fish pickling material A and the barbecued fish pickling material E on the front side and the back side of the silver carp body, so that the silver carp is favorable for keeping fresh and increasing fragrance.
(5) Each silver carp is correspondingly arranged in a bag, the fish body is opened into a butterfly shape in the bag, and the bag is sealed by a sealing machine to obtain a roasted fish product.
(6) Quickly freezing and cooling the roasted fish product to enable the temperature of the roasted fish product to be below negative 18 ℃, and detecting metal foreign matters for the roasted fish product by using a CCP metal detector if the roasted fish product does not have the metal foreign matters; and (4) boxing the roasted fish product, and storing the roasted fish product in an environment of minus 18 ℃.
Example 7
The preparation process of the grilled fish comprises the following steps:
(1) fresh grass carp is used as raw material fish, and dead fish, diseased fish and malformed fish are required; in order to reduce the earthy smell, the grass carp can be properly cultured in a running water pond for a period of time; in order to facilitate the preparation of grilled fish products, typically, several grass carp's weight does not exceed 275 kg.
(2) Cleaning grass carp, and removing scales of grass carp by using a scale-beating machine; the grass carp is split into two parts from the head broken at the back to the tail, the tail is required to be connected, and the belly can not be split, so that the integrity of the grass carp is kept; removing viscera, fish gills and black membranes in the abdomen, and cleaning; the surface of the silver carp in the length direction is cut by three cutters, the surface of the grass carp in the length direction forms an angle with the length direction of the grass carp, preferably, the surface of the grass carp is vertically cut by three cutters, and the surface of the grass carp is transversely cut by three cutters, wherein the cutting depth is 0.6-1.5cm, so that the grass carp can be tasty.
(3) Weighing 10kg of compound water retention agent CDK316, 20kg of salt and 200kg of water to prepare a liquid medicine, wherein the liquid medicine can be prepared in advance; placing the spice bag filled with ginger, green Chinese onion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic into liquid medicine, adding grass carp into the liquid medicine, and statically soaking for 2.1 hours, so that the grass carp can be conveniently flavored and the fishy smell can be removed; in the static soaking process, the temperature of the liquid medicine is controlled at 10 ℃, so that the deterioration of the grass carps is reduced; the spices ginger, scallion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic are packed in the bag to limit the direct contact of the spices with the grass carp; the compound water retention agent CDK316 can reduce the dehydration of the grass carps so as to reduce the deterioration of the grass carps, is favorable for keeping the meat quality of the grass carps fresh, enables the meat quality of the grass carps to be tender and smooth, and optimizes the taste of the grass carps.
(4) The grass carp is fished out from the liquid medicine and drained, and the equal-quantity mixture of the barbecued fish pickling material A and the barbecued fish pickling material E is evenly smeared on the front side and the back side of the grass carp body, so that the freshness preservation of the grass carp is facilitated, and the fragrance is increased.
(5) Each grass carp is correspondingly arranged in a bag, the fish body is opened into a butterfly shape in the bag, and the bag is sealed by a sealing machine to obtain a roasted fish product.
(6) Quickly freezing and cooling the roasted fish product to enable the temperature of the roasted fish product to be below negative 18 ℃, and detecting metal foreign matters for the roasted fish product by using a CCP metal detector if the roasted fish product does not have the metal foreign matters; and (4) boxing the roasted fish product, and storing the roasted fish product in an environment of minus 18 ℃.
Example 8
The preparation process of the grilled fish comprises the following steps:
(1) fresh black carps are adopted as raw material fishes, and dead fish, diseased fish and malformed fish are required; in order to reduce the earthy smell, the black carp can be properly cultured in a running water pond for a period of time; for convenience in preparing grilled fish products, several herrings usually weigh no more than 275 kg.
(2) Cleaning the black carps, and removing scales of the black carps by using a scaling machine; the black carp is split into two parts from the head breaking part at the back of the black carp to the tail of the black carp, the tail of the black carp is required to be connected, and the belly of the black carp cannot be split, so that the integrity of the black carp is kept; removing viscera, fish gills and black membranes in the abdomen, and cleaning; cutting the surface of the black carp in the length direction, cutting the surface of the black carp in the length direction at an angle with the length direction of the black carp, preferably vertically cutting the surface of the black carp, transversely cutting the surface of the black carp, and ensuring that the cutting depth is 0.7-1.5cm, so that the black carp can taste.
(3) Weighing 10kg of compound water retention agent CDK316, 20kg of salt and 200kg of water to prepare a liquid medicine, wherein the liquid medicine can be prepared in advance; placing the spice bag filled with ginger, green Chinese onion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic into liquid medicine, adding the black carp into the liquid medicine, and statically soaking for 2.5 hours, so that the black carp can be conveniently flavored and the fishy smell can be removed; in the static soaking process, the temperature of the liquid medicine is controlled to be 11 ℃, so that the deterioration of the black carps is reduced; the spices ginger, scallion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic are filled in the bag to limit the direct contact of the spices and the black carp; the compound water retention agent CDK316 can reduce the dehydration of the black carps so as to reduce the deterioration of the black carps, is favorable for keeping the meat quality of the black carps fresh, enables the meat quality of the black carps to be tender and smooth, and optimizes the mouthfeel of the black carps.
(4) The black carp is fished out from the liquid medicine and drained, and the equal-quantity mixture of the grilled fish pickling material A and the grilled fish pickling material E is evenly smeared on the front side and the back side of the black carp body, so that the fresh keeping of the black carp is facilitated, and the fragrance is increased.
(5) And (3) correspondingly packaging each black carp in a bag, opening the fish body into a butterfly shape in the bag, and sealing the bag by using a sealing machine to obtain a roasted fish product.
(6) Quickly freezing and cooling the roasted fish product to enable the temperature of the roasted fish product to be below negative 18 ℃, and detecting metal foreign matters for the roasted fish product by using a CCP metal detector if the roasted fish product does not have the metal foreign matters; and (4) boxing the roasted fish product, and storing the roasted fish product in an environment of minus 18 ℃.
Example 9
The preparation process of the grilled fish comprises the following steps:
(1) fresh carps are used as raw material fishes, and dead fishes, diseased fishes and malformed fishes are required to be prevented; in order to reduce the earthy smell, the carp can be put in a running water pond to be properly cultured for a period of time; for convenience in preparing grilled fish products, several carps typically weigh no more than 275 kg.
(2) Cleaning the carp, and removing scales of the carp by using a scaling machine; splitting the carp into two parts from the broken head part at the back of the carp to the tail of the carp, wherein the tail of the carp is required to be connected, and the belly of the carp cannot be split, so that the integrity of the carp is kept; removing viscera, fish gills and black membranes in the abdomen, and cleaning; the carp is cut by three knives on the surface in the length direction of the carp, the surface in the length direction of the carp and the length direction of the carp form an angle, preferably, the three knives are vertically cut on the surface of the carp and transversely cut, and the cutting depth is 0.7-1.5cm, so that the carp can taste.
(3) Weighing 10kg of compound water retention agent CDK316, 20kg of salt and 200kg of water to prepare a liquid medicine, wherein the liquid medicine can be prepared in advance; placing the spice bag filled with ginger, green Chinese onion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic in liquid medicine, adding carp in the liquid medicine, and statically soaking for 2.5 hours, so that the carp is convenient to taste and remove fishy smell; in the static soaking process, the temperature of the liquid medicine is controlled to be 11 ℃, so that the deterioration of the carps is reduced; the spices ginger, scallion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic are contained in the bag to limit the direct contact of the spices with the carp; the compound water retention agent CDK316 can reduce the dehydration of the carp so as to reduce the deterioration of the carp, is favorable for keeping the fresh meat quality of the carp, enables the meat quality of the carp to be tender and smooth, and optimizes the taste of the carp.
(4) Fishing out the carp from the liquid medicine, draining, and uniformly smearing the equal-amount mixture of the grilled fish pickling material A and the grilled fish pickling material E on the front and back surfaces of the carp body, so that the preservation of the carp is facilitated, and the fragrance is increased.
(5) Each carp is correspondingly arranged in a bag, the fish body is opened into a butterfly shape in the bag, and the bag is sealed by a sealing machine to obtain a roasted fish product.
(6) Quickly freezing and cooling the roasted fish product to enable the temperature of the roasted fish product to be below negative 18 ℃, and detecting metal foreign matters for the roasted fish product by using a CCP metal detector if the roasted fish product does not have the metal foreign matters; and (4) boxing the roasted fish product, and storing the roasted fish product in an environment of minus 18 ℃.
The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.
Claims (10)
1. A preparation process of grilled fish is characterized by comprising the following steps: the preparation process of the grilled fish comprises the following steps:
raw material selection: fresh and live fish is adopted as raw material fish, and dead fish, diseased fish and malformed fish are required;
the method comprises the following steps: removing scales of raw material fish, cutting the raw material fish into two halves from the head broken at the back to the tail, removing internal organs, gills and black membranes in the abdomen, cleaning, and cutting the surface of the raw material fish;
medicine soaking: preparing a liquid medicine by using food additives, salt and water, placing a spice bag in the liquid medicine, and placing the raw material fish into the liquid medicine for static soaking for at least 2 hours, wherein the static soaking temperature is controlled to be 9-11 ℃;
seasoning: fishing out the fish, draining, and uniformly smearing the grilled fish marinade on the front and back surfaces of the fish body;
packaging: correspondingly bagging one fish, and sealing the bags by a sealing machine to obtain a roasted fish product;
a storage step: and (4) quickly freezing and cooling the roasted fish product, and storing the roasted fish product in an environment with the temperature of minus 18 ℃.
2. The process for preparing a grilled fish according to claim 1, wherein: the food additive in the medicine soaking step comprises a compound moisture retention agent.
3. The process for preparing a grilled fish according to claim 2, wherein: the compound moisture retention agent comprises a compound moisture retention agent CDK 316.
4. The process for preparing a grilled fish according to claim 1, wherein: the grilled fish pickling materials in the seasoning step comprise a grilled fish pickling material A and/or a grilled fish pickling material E; the grilled fish pickling material A and the grilled fish pickling material E are preferably mixed in equal amount.
5. The process for preparing a grilled fish according to claim 1, wherein: the spice in the spice bag in the medicine soaking step comprises one or more of ginger, green Chinese onion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and/or garlic.
6. The process for preparing a grilled fish according to claim 1, wherein: and detecting the roasted fish product in the storage step by a metal detector.
7. The process for preparing a grilled fish according to claim 1, wherein: the surface of the raw fish in the raw material processing step is cut along the length direction of the raw fish, and the raw fish is cut at an angle along the length direction of the raw fish.
8. The process for preparing a grilled fish according to claim 7, wherein: the cutting depth is 0.3-1.5 cm.
9. The process for preparing a grilled fish according to claim 1, wherein: the raw material fish in the raw material selection step comprises at least one of carp, black carp, grass carp, silver carp, bighead carp, crucian carp, megalobrama, weever and/or tilapia.
10. The process for preparing a grilled fish according to claim 1, wherein: the raw material fish body in the packaging step is opened into a sheet shape in the bag, and the fish body is preferably opened into a butterfly shape in the bag.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982973A (en) * | 2015-07-01 | 2015-10-21 | 杨胜 | Method for processing raw fishes through seasoning, quick-freezing and charcoal grilling |
| CN109567068A (en) * | 2018-12-03 | 2019-04-05 | 姚崇贤 | A kind of preparation method of bubble green pepper grilled fish |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982973A (en) * | 2015-07-01 | 2015-10-21 | 杨胜 | Method for processing raw fishes through seasoning, quick-freezing and charcoal grilling |
| CN109567068A (en) * | 2018-12-03 | 2019-04-05 | 姚崇贤 | A kind of preparation method of bubble green pepper grilled fish |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113197287A (en) * | 2021-06-09 | 2021-08-03 | 珠海强竞食品有限公司 | Processing technology of grilled fish |
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