CN111602787A - Formula for making crisp-fried edible fish and preparation method thereof - Google Patents

Formula for making crisp-fried edible fish and preparation method thereof Download PDF

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Publication number
CN111602787A
CN111602787A CN202010576740.5A CN202010576740A CN111602787A CN 111602787 A CN111602787 A CN 111602787A CN 202010576740 A CN202010576740 A CN 202010576740A CN 111602787 A CN111602787 A CN 111602787A
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parts
fish
oil
powder
pepper
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龚创奇
龚思瑞
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Hunan Chuangqi Food Co ltd
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Hunan Chuangqi Food Co ltd
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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
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • 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
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • 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
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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

Abstract

The invention provides a formula for making crisp-fried edible fish and a preparation method thereof, wherein the formula comprises the following raw materials: fish, monosodium glutamate, liquorice, chicken essence, anise, I + G, Chinese prickly ash powder, pepper slices, pepper powder, ginger powder, white sugar, cumin powder, sesame, aromatic chicken paste, thick broad-bean sauce, oyster sauce, fish-steaming soy sauce, sesame oil, rice wine, pepper oil, roast beef essence, chilli essence, capsanthin, perilla oil, chopped hot pepper, salad oil, soybean sauce, cinnamon, dried orange peel and angelica dahurica. The preparation method comprises the following steps: the edible fish with crisp flavor produced by the formula and the preparation process thereof has almost no fishy smell, is crisp and delicious, has aromatic flavor and high nutritional value.

Description

Formula for making crisp-fried edible fish and preparation method thereof
Technical Field
The invention relates to the field of food processing, in particular to a formula for making crispy-flavor edible fish and a preparation method thereof.
Background
The fish contains abundant proteins and minerals, and can effectively accelerate lipolysis and inhibit fat synthesis after being taken into a body, thereby playing a role in assisting weight loss. And can supplement abundant vitamin e, calcium ion, iron ion, etc. for human body. Not only can delay skin aging and eliminate pigmentation of facial parts, but also can regulate ion balance in vivo. The DHA content in fish body is rich, and can improve memory and prevent senile dementia.
The protein content of the fish is relatively rich, about 15-25%, and the protein of the fish is easy to digest and absorb, so that the fish can supplement rich protein for organisms and improve the immunity of the organisms.
With the improvement of living standard, people have higher and higher requirements on the taste of the fish, however, the taste of the crispy fish in the existing market is required to be enhanced.
Disclosure of Invention
In view of the above, it is necessary to provide a formula for preparing an edible fish having a crispy flavor in view of the problems of the background art.
The formula for preparing the crisp-fried flavor edible fish comprises the following raw materials in parts by weight: 400-600 parts of fish, 8-12 parts of monosodium glutamate, 1-3 parts of liquorice, 2-4 parts of chicken essence, 1-3 parts of anise, 0.3-0.5 part of I + G, 1-3 parts of pepper powder, 4-6 parts of chilli slices, 0.8-1.2 parts of pepper powder, 2-4 parts of ginger powder, 4-6 parts of white sugar, 7-9 parts of cumin powder, 2-4 parts of sesame, 1.3-1.7 parts of thick aromatic chicken paste, 2-4 parts of broad bean paste, 2-4 parts of oyster sauce, 2-4 parts of fish-steaming fermented soybean oil, 2-4 parts of sesame oil, 4-6 parts of rice wine, 4-6 parts of pepper oil, 0.8-1.2 parts of roast beef essence, 0.35-0.45 part of chilli essence, 0.08-0.12 part of capsanthin, 0.08-0.12 part of perilla herb oil, 9-11 parts of chili sauce, 70-80 parts of salad oil and 11 parts of yellow sauce.
In one embodiment, the formula further comprises the following raw materials in parts by weight: 7-9 parts of cinnamon and 3-5 parts of dried orange peel.
In one embodiment, the formula further comprises the following raw materials in parts by weight: 5-9 parts of radix angelicae.
In one embodiment, the formula comprises the following raw materials in parts by weight: 500 parts of fish, 10 parts of monosodium glutamate, 2 parts of liquorice, 3 parts of chicken essence, 2 parts of anise, 0.4 part of I + G, 2 parts of pepper powder, 5 parts of chilli slices, 1 part of pepper powder, 3 parts of ginger powder, 5 parts of white sugar, 8 parts of cumin powder, 3 parts of sesame, 1.5 parts of thick fragrant chicken paste, 3 parts of broad bean paste, 3 parts of oyster sauce, 3 parts of fish-steaming soybean oil, 3 parts of sesame oil, 5 parts of rice wine, 5 parts of pepper oil, 1 part of roast beef essence, 0.4 part of chilli essence, 0.1 part of capsanthin, 0.1 part of perilla oil, 10 parts of chopped chili, 75 parts of salad oil, 10 parts of soybean paste, 8 parts of cinnamon, 4 parts of dried orange peel and 7 parts of angelica dahurica.
In one embodiment, the formula comprises the following raw materials in parts by weight: 400 parts of fish, 8 parts of monosodium glutamate, 1 part of liquorice, 2 parts of chicken essence, 1 part of anise, 0.3 part of I + G, 1 part of Chinese prickly ash powder, 4 parts of sliced chili, 0.8 part of pepper powder, 2 parts of ginger powder, 4 parts of white sugar, 7 parts of cumin powder, 2 parts of sesame, 1.3 parts of thick and fragrant chicken paste, 2 parts of broad bean paste, 2 parts of oyster sauce, 2 parts of fish-steaming soybean oil, 2 parts of sesame oil, 4 parts of rice wine, 4 parts of pepper oil, 0.8 part of roast beef essence, 0.35 part of chilli essence, 0.08 part of capsanthin, 0.08 part of perilla oil, 9 parts of chopped chili, 70 parts of salad oil, 9 parts of soybean paste, 7 parts of cinnamon, 3 parts of dried orange peel and 5 parts of angelica dahurica.
In one embodiment, the formula comprises the following raw materials in parts by weight: 600 parts of fish, 12 parts of monosodium glutamate, 3 parts of liquorice, 4 parts of chicken essence, 3 parts of anise, 0.5 part of I + G, 3 parts of Chinese prickly ash powder, 6 parts of pepper slices, 1.2 parts of pepper powder, 4 parts of ginger powder, 6 parts of white sugar, 9 parts of cumin powder, 4 parts of sesame, 1.7 parts of thick fragrant chicken paste, 4 parts of thick broad-bean sauce, 4 parts of oyster sauce, 4 parts of fish-steaming soy sauce, 4 parts of sesame oil, 6 parts of rice wine, 6 parts of pepper oil, 1.2 parts of roast beef essence, 0.45 part of chilli essence, 0.12 part of capsanthin, 0.12 part of perilla oil, 11 parts of chopped chili, 80 parts of salad oil, 11 parts of soybean sauce, 9 parts of cinnamon, 5 parts of dried orange peel and 9 parts of angelica dahurica.
In addition, the invention also provides a preparation method of the edible fish with the crispy flavor, which comprises the following steps:
1) pretreatment: preparing 400-600 parts of fish, 8-12 parts of monosodium glutamate, 1-3 parts of liquorice, 2-4 parts of chicken essence, 1-3 parts of anise, 0.3-0.5 part of I + G, 1-3 parts of pepper powder, 4-6 parts of chilli slices, 0.8-1.2 parts of pepper powder, 2-4 parts of ginger powder, 4-6 parts of white sugar, 7-9 parts of cumin powder, 2-4 parts of sesame, 1.3-1.7 parts of strong aromatic chicken paste, 2-4 parts of broad bean paste, 2-4 parts of oyster sauce, 2-4 parts of fermented soybean oil for steaming fish, 2-4 parts of sesame oil, 4-6 parts of rice wine, 4-6 parts of pepper oil, 0.8-1.2 parts of roast beef essence, 0.35-0.45 part of chilli essence, 0.08-0.12 part of capsanthin, 0.08-0.12 part of chili oil, 9-11 parts of chopped chili oil, 9-80 parts of salad oil, 9-9 parts of perilla frutescens, 5-9 parts of dried orange peel and 5 parts of angelica dahurica.
2) Pickling: the fish were cleaned and then drained.
After draining, the monosodium glutamate, the chicken essence, the pepper powder and the ginger powder are respectively smeared on the fish body for pickling, and then draining is carried out.
3) Smoking: smoking the fish pickled and drained in the step 2).
4) Frying: adding half of salad oil into a frying pan for frying, adding the smoked fish in the step 3) after the salad oil is hot for frying, draining the salad oil from the frying pan for the fried fish, and fishing out.
5) Marinating: adding the rest half salad oil into the pot, heating salad oil, adding bean paste and soybean paste into the pot, parching until the oil turns into red oil, and adding water. After the water heating, adding liquorice, anise, I + G, Chinese prickly ash powder, pepper slices, white sugar, thick and fragrant chicken paste, oyster sauce, fermented fish sauce, sesame oil, rice wine, pepper oil, roast beef essence, chilli extract, capsanthin, perilla oil, chopped hot pepper, cinnamon, dried orange peel and angelica dahurica for primary marinating.
And (3) after the first stewing, adding the fish fished out in the step (4) into the stewing pot for second stewing, and soaking after the second stewing.
6) Re-frying: fishing out the fish soaked in the step 5), fishing out the fish, draining water, and then adding the fish into the frying pan which is left with salad oil when being fried in the step 4) again for re-frying.
7) Scattering sesame and cumin powder: fishing out the fish after re-frying in the step 6), and then spraying sesame and cumin powder.
8) Cooling and air drying: and (4) cooling and air-drying the fish sprinkled with the sesame and cumin powder in the step 7).
9) And (3) sterilization: and (3) carrying out ultrahigh-temperature instantaneous sterilization on the fish cooled and air-dried in the step 8) to obtain a crisp-fried flavor edible fish finished product, and then carrying out vacuum packaging and bagging treatment on the crisp-fried flavor edible fish finished product.
In one embodiment, the pickling time in the step 2) is 1.5-2.5 h; the smoking time in the step 3) is 20-30 min; the frying time in the step 4) is 15-25 min.
In one embodiment, in the step 5), the first marinating time is 7-10 min, and the marinating temperature is 150-180 ℃; the second stewing lasts for 30-70 min, and the second stewing temperature is 160-170 ℃; the soaking time is 1-1.5 h.
In one embodiment, in the step 6), the re-frying time is 5-7 min.
Advantages and advantageous effects of the invention
The formula of the crisp-fried flavor edible fish comprises the liquorice, and the crisp-fried flavor edible fish can clear away heat and toxic materials, eliminate phlegm and relieve cough, and prevent and treat tumors; the star anise can warm the middle-jiao to dispel cold, regulate qi to alleviate pain, invigorate stomach to arrest vomiting and resist bacteria; i + G (disodium ribonucleotide) has a freshness-increasing effect and has certain adjuvant therapy effect on migratory hepatitis, chronic hepatitis, progressive muscular atrophy and various eye diseases; the pepper powder is spicy and hot, can emit thick fragrance after being fried and fried, and can reduce blood pressure; the pepper slices have the effects of relieving pain, invigorating stomach and helping digestion and preventing gallstones; the pepper powder can improve the taste and the freshness and remove peculiar smell, and the pepper powder can warm the middle warmer and dispel cold, invigorate the spleen and stimulate the appetite, and lower qi and relieve pain; sesame can tonify liver and kidney, benefit essence and blood, and moisten intestine; the thick broad-bean sauce has the effects of tonifying middle-jiao and Qi, strengthening spleen and promoting diuresis, stopping bleeding and reducing blood pressure, and arresting seminal emission and leucorrhea; sesame oil can improve the taste and the freshness; the rice wine can remove fishy smell and enhance flavor; the perilla herb oil is natural vegetable oil, can avoid fishy smell and seasoning, can increase brain nutrition, strengthen brain and benefit intelligence, regulates cranial nerve and optic nerve functions, and has better effects of protecting skin and losing weight; the chopped chili can improve the taste and enhance the freshness; the soybean paste has the effects of invigorating spleen, invigorating qi, eliminating dampness, and removing summer-heat; cinnamon can remove fishy smell, discharge odor, increase flavor, stimulate appetite, calm, ease pain, cool, resist bacteria and dredge channels; the angelica dahurica can remove fishy smell, increase fragrance, correct odor, stimulate appetite, endow food with certain fragrant flavor, and has the effects of relieving exterior syndrome and dispelling cold; the dried orange peel also has a certain prevention effect on arteriosclerosis caused by high-fat diet, and can promote the secretion of digestive juice and eliminate pneumatosis in intestinal canals. The preparation process of the invention comprises the following steps: the preparation process comprises the steps of pickling, smoking, frying, marinating, re-frying, cooling, air drying and sterilizing, the shelf life of food is prolonged through the pickling and smoking, seasoning is made to be more tasty through marinating and soaking, and re-frying is carried out through frying to be crisp-fried, so that the finally prepared fish finished product is crisp and tasty, and the taste is excellent.
Detailed Description
The present invention will be described in detail with reference to the following embodiments in order to make the aforementioned objects, features and advantages of the invention more comprehensible. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein, but rather should be construed as broadly as the present invention is capable of modification in various respects, all without departing from the spirit and scope of the present invention.
Example 1
The formula for preparing the fish chin with the spicy flavor comprises the following raw materials in parts by weight: 500 parts of fish, 10 parts of monosodium glutamate, 2 parts of liquorice, 3 parts of chicken essence, 2 parts of anise, 0.4 part of I + G, 2 parts of pepper powder, 5 parts of chilli slices, 1 part of pepper powder, 3 parts of ginger powder, 5 parts of white sugar, 8 parts of cumin powder, 3 parts of sesame, 1.5 parts of thick fragrant chicken paste, 3 parts of broad bean paste, 3 parts of oyster sauce, 3 parts of fish-steaming soybean oil, 3 parts of sesame oil, 5 parts of rice wine, 5 parts of pepper oil, 1 part of roast beef essence, 0.4 part of chilli essence, 0.1 part of capsanthin, 0.1 part of perilla oil, 10 parts of chopped chili, 75 parts of salad oil, 10 parts of soybean paste, 8 parts of cinnamon, 4 parts of dried orange peel and 7 parts of angelica dahurica.
A preparation method of the formula for making the crisp-fried flavor edible fish comprises the following steps:
1) pretreatment: preparing 500 parts of fish, 10 parts of monosodium glutamate, 2 parts of liquorice, 3 parts of chicken essence, 2 parts of anise, 0.4 part of I + G, 2 parts of Chinese prickly ash powder, 5 parts of pepper slices, 1 part of pepper powder, 3 parts of ginger powder, 5 parts of white sugar, 8 parts of cumin powder, 3 parts of sesame, 1.5 parts of thick fragrant chicken paste, 3 parts of thick broad-bean sauce, 3 parts of oyster sauce, 3 parts of fish-steaming soy sauce, 3 parts of sesame oil, 5 parts of rice wine, 5 parts of pepper oil, 1 part of roast beef essence, 0.4 part of chilli essence, 0.1 part of capsanthin, 0.1 part of perilla oil, 10 parts of chopped chili, 75 parts of salad oil, 10 parts of soybean sauce, 8 parts of cinnamon, 4 parts of dried orange peel and 7 parts of angelica dahurica according to parts by weight.
2) Pickling: the fish were cleaned and then drained.
After draining, respectively smearing monosodium glutamate, chicken essence, pepper powder and ginger powder on the fish body for pickling for 2 hours, and then draining.
3) Smoking: smoking the fish pickled and drained in the step 2), wherein the smoking time is 25 min.
4) Frying: adding half of salad oil into a frying pan for frying, adding the smoked fish in the step 3) after the salad oil is hot for frying for 20min, draining the salad oil from the frying pan, and fishing out.
5) Marinating: adding the rest half salad oil into a marinating boiler, adding the thick broad-bean sauce and the soybean sauce into the marinating boiler after the salad oil is hot, frying to be fragrant, adding water after frying to be red oil, adding liquorice, anise, I + G, paprika powder, pepper slices, white sugar, thick chicken paste, oyster sauce, fish-steaming soy sauce, sesame oil, rice wine, pepper oil, roast beef essence, chilli extract, capsanthin, perilla oil, chopped chili, cinnamon, dried orange peel and angelica dahurica to perform primary marinating for 8min at 165 ℃.
After the first stewing, adding the fish fished out in the step 4) into the stewing pot for carrying out second stewing, wherein the time length of the second stewing is 50min, and the temperature of the second stewing is 165 ℃. And after the second stewing, soaking for 1.2 h.
6) Re-frying: fishing out the fish soaked in the step 5), fishing out, draining water, and then adding into the frying pan with salad oil left during frying in the step 4) again for re-frying, wherein the re-frying time is 6 min.
7) Scattering sesame and cumin powder: fishing out the fish after re-frying in the step 6), and then spraying sesame and cumin powder.
8) Cooling and air drying: and (4) cooling and air-drying the fish sprinkled with the sesame and cumin powder in the step 7).
9) And (3) sterilization: and (3) carrying out ultrahigh-temperature instantaneous sterilization on the fish cooled and air-dried in the step 8) to obtain a crisp-fried flavor edible fish finished product, and then carrying out vacuum packaging and bagging treatment on the crisp-fried flavor edible fish finished product.
Example 2
The formula for preparing the fish chin with the spicy flavor comprises the following raw materials in parts by weight: 400 parts of fish, 8 parts of monosodium glutamate, 1 part of liquorice, 2 parts of chicken essence, 1 part of anise, 0.3 part of I + G, 1 part of Chinese prickly ash powder, 4 parts of sliced chili, 0.8 part of pepper powder, 2 parts of ginger powder, 4 parts of white sugar, 7 parts of cumin powder, 2 parts of sesame, 1.3 parts of thick and fragrant chicken paste, 2 parts of broad bean paste, 2 parts of oyster sauce, 2 parts of fish-steaming soybean oil, 2 parts of sesame oil, 4 parts of rice wine, 4 parts of pepper oil, 0.8 part of roast beef essence, 0.35 part of chilli essence, 0.08 part of capsanthin, 0.08 part of perilla oil, 9 parts of chopped chili, 70 parts of salad oil, 9 parts of soybean paste, 7 parts of cinnamon, 3 parts of dried orange peel and 5 parts of angelica dahurica.
A preparation method of the formula for making the crisp-fried flavor edible fish comprises the following steps:
1) pretreatment: preparing 400 parts of fish, 8 parts of monosodium glutamate, 1 part of liquorice, 2 parts of chicken essence, 1 part of anise, 0.3 part of I + G, 1 part of Chinese prickly ash powder, 4 parts of sliced red pepper, 0.8 part of pepper powder, 2 parts of ginger powder, 4 parts of white sugar, 7 parts of cumin powder, 2 parts of sesame, 1.3 parts of thick and fragrant chicken paste, 2 parts of broad bean paste, 2 parts of oyster sauce, 2 parts of fish-steaming soy sauce, 2 parts of sesame oil, 4 parts of rice wine, 4 parts of pepper oil, 0.8 part of roast beef essence, 0.35 part of chilli essence, 0.08 part of capsanthin, 0.08 part of perilla oil, 9 parts of chopped chili, 70 parts of salad oil, 9 parts of soybean paste, 7 parts of cinnamon, 3 parts of dried orange peel and 5 parts of angelica dahurica according to parts by weight.
2) Pickling: the fish were cleaned and then drained.
After draining, respectively smearing monosodium glutamate, chicken essence, pepper powder and ginger powder on the fish body for pickling for 1.5h, and then draining.
3) Smoking: smoking the fish pickled and drained in the step 2), wherein the smoking time is 20 min.
4) Frying: adding half of salad oil into a frying pan for frying, adding the smoked fish in the step 3) after the salad oil is hot for frying for 15min, draining the salad oil from the frying pan, and fishing out.
5) Marinating: adding the rest half salad oil into a marinating boiler, adding the thick broad-bean sauce and the soybean sauce into the marinating boiler after the salad oil is hot, frying to be fragrant, adding water after frying to be red oil, adding liquorice, anise, I + G, paprika powder, pepper slices, white sugar, thick chicken paste, oyster sauce, fish-steaming soy sauce, sesame oil, rice wine, pepper oil, roast beef essence, chilli extract, capsanthin, perilla oil, chopped chili, cinnamon, dried orange peel and angelica dahurica to perform primary marinating for 7min at the marinating temperature of 150 ℃.
After the first stewing, adding the fish fished out in the step 4) into the stewing pot for second stewing, wherein the time length of the second stewing is 30min, and the temperature of the second stewing is 160 ℃. And after the second stewing, soaking for 1 h.
6) Re-frying: fishing out the fish soaked in the step 5), fishing out, draining water, and then adding into the frying pan with salad oil left during frying in the step 4) again for re-frying, wherein the re-frying time is 5 min.
7) Scattering sesame and cumin powder: fishing out the fish after re-frying in the step 6), and then spraying sesame and cumin powder.
8) Cooling and air drying: and (4) cooling and air-drying the fish sprinkled with the sesame and cumin powder in the step 7).
9) And (3) sterilization: and (3) carrying out ultrahigh-temperature instantaneous sterilization on the fish cooled and air-dried in the step 8) to obtain a crisp-fried flavor edible fish finished product, and then carrying out vacuum packaging and bagging treatment on the crisp-fried flavor edible fish finished product.
Example 3
The formula for preparing the fish chin with the spicy flavor comprises the following raw materials in parts by weight: 600 parts of fish, 12 parts of monosodium glutamate, 3 parts of liquorice, 4 parts of chicken essence, 3 parts of anise, 0.5 part of I + G, 3 parts of Chinese prickly ash powder, 6 parts of pepper slices, 1.2 parts of pepper powder, 4 parts of ginger powder, 6 parts of white sugar, 9 parts of cumin powder, 4 parts of sesame, 1.7 parts of thick fragrant chicken paste, 4 parts of thick broad-bean sauce, 4 parts of oyster sauce, 4 parts of fish-steaming soy sauce, 4 parts of sesame oil, 6 parts of rice wine, 6 parts of pepper oil, 1.2 parts of roast beef essence, 0.45 part of chilli essence, 0.12 part of capsanthin, 0.12 part of perilla oil, 11 parts of chopped chili, 80 parts of salad oil, 11 parts of soybean sauce, 9 parts of cinnamon, 5 parts of dried orange peel and 9 parts of angelica dahurica.
A preparation method of the formula for making the crisp-fried flavor edible fish comprises the following steps:
1) pretreatment: preparing 600 parts of fish, 12 parts of monosodium glutamate, 3 parts of liquorice, 4 parts of chicken essence, 3 parts of anise, 0.5 part of I + G, 3 parts of Chinese prickly ash powder, 6 parts of pepper slices, 1.2 parts of pepper powder, 4 parts of ginger powder, 6 parts of white sugar, 9 parts of cumin powder, 4 parts of sesame, 1.7 parts of thick fragrant chicken paste, 4 parts of thick broad-bean sauce, 4 parts of oyster sauce, 4 parts of fish-steaming soy sauce, 4 parts of sesame oil, 6 parts of rice wine, 6 parts of pepper oil, 1.2 parts of roast beef essence, 0.45 part of chilli essence, 0.12 part of capsanthin, 0.12 part of perilla oil, 11 parts of chopped chili, 80 parts of salad oil, 11 parts of soybean sauce, 9 parts of cinnamon, 5 parts of dried orange peel and 9 parts of angelica dahurica according to parts by weight.
2) Pickling: the fish were cleaned and then drained.
After draining, respectively smearing monosodium glutamate, chicken essence, pepper powder and ginger powder on the fish body for pickling for 2.5 hours, and then draining.
3) Smoking: smoking the fish pickled and drained in the step 2), wherein the smoking time is 30 min.
4) Frying: adding half of salad oil into a frying pan, frying, adding the smoked fish in the step 3) after the salad oil is hot, frying for 25min, draining the salad oil from the frying pan, and taking out.
5) Marinating: adding the rest half salad oil into a marinating boiler, adding the thick broad-bean sauce and the soybean sauce into the marinating boiler after the salad oil is hot, frying to be fragrant, adding water after frying to be red oil, adding liquorice, anise, I + G, paprika powder, pepper slices, white sugar, thick chicken paste, oyster sauce, fish-steaming soy sauce, sesame oil, rice wine, pepper oil, roast beef essence, chilli extract, capsanthin, perilla oil, chopped chili, cinnamon, dried orange peel and angelica dahurica to perform primary marinating for 10min at the marinating temperature of 180 ℃.
After the first stewing, adding the fish fished out in the step 4) into the stewing pot for second stewing, wherein the time for the second stewing is 70min, and the temperature for the second stewing is 170 ℃. And after the second stewing, soaking for 1.5 h.
6) Re-frying: fishing out the fish soaked in the step 5), fishing out, draining water, and then adding into the frying pan with salad oil left during frying in the step 4) again for re-frying, wherein the re-frying time is 7 min.
7) Scattering sesame and cumin powder: fishing out the fish after re-frying in the step 6), and then spraying sesame and cumin powder.
8) Cooling and air drying: and (4) cooling and air-drying the fish sprinkled with the sesame and cumin powder in the step 7).
9) And (3) sterilization: and (3) carrying out ultrahigh-temperature instantaneous sterilization on the fish cooled and air-dried in the step 8) to obtain a crisp-fried flavor edible fish finished product, and then carrying out vacuum packaging and bagging treatment on the crisp-fried flavor edible fish finished product.
Comparative example 1
The crisp yellow croaker is produced by a sea-interesting multi-food limited company in the market, and the formula comprises the following components: fish, vegetable oil, starch, monosodium glutamate, perilla juice, edible salt, citric acid, D-sodium erythorbate, potassium sorbate, disodium ribonucleotide and edible essence and spice.
The crispy-flavored edible fish products of examples 1 to 3 and comparative example 1 were tested, and table 1 is a sensory evaluation standard table of the crispy-flavored edible fish
TABLE 1 Standard Table of sensory evaluation of fish's chin
Figure BDA0002550408310000081
Figure BDA0002550408310000091
Sensory scoring criteria: the evaluation was conducted by a single evaluation group of 30 persons, and the finished fish chin prepared in examples 1 to 3 and comparative example 1 was used as a sample, and all the evaluators were evaluated without any interference. The full is 100 points.
Table 2 shows a comparison table of the results of sensory evaluation of examples 1 to 3 and comparative example 1.
TABLE 2 comparison table of sensory evaluation results of examples 1 to 3 and comparative example 1
Figure BDA0002550408310000092
As can be seen from table 2, the crispy-flavored fish produced according to the present invention has a better fishy smell removing effect (almost no fishy smell), is more crispy and tasty, has a better flavor, and has a higher nutritional value than the crispy fish produced according to comparative example 1.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims (10)

1. The formula for preparing the crisp-fried flavor edible fish is characterized by comprising the following raw materials in parts by weight: 400-600 parts of fish, 8-12 parts of monosodium glutamate, 1-3 parts of liquorice, 2-4 parts of chicken essence, 1-3 parts of anise, 0.3-0.5 part of I + G, 1-3 parts of pepper powder, 4-6 parts of chilli slices, 0.8-1.2 parts of pepper powder, 2-4 parts of ginger powder, 4-6 parts of white sugar, 7-9 parts of cumin powder, 2-4 parts of sesame, 1.3-1.7 parts of thick aromatic chicken paste, 2-4 parts of broad bean paste, 2-4 parts of oyster sauce, 2-4 parts of fish-steaming fermented soybean oil, 2-4 parts of sesame oil, 4-6 parts of rice wine, 4-6 parts of pepper oil, 0.8-1.2 parts of roast beef essence, 0.35-0.45 part of chilli essence, 0.08-0.12 part of capsanthin, 0.08-0.12 part of perilla herb oil, 9-11 parts of chili sauce, 70-80 parts of salad oil and 11 parts of yellow sauce.
2. The recipe for making the crispy flavored edible fish according to claim 1, further comprising the following raw materials in parts by weight: 7-9 parts of cinnamon and 3-5 parts of dried orange peel.
3. The recipe for making the crispy flavored edible fish according to claim 2, further comprising the following raw materials in parts by weight: 5-9 parts of radix angelicae.
4. The recipe for making the crispy flavored edible fish according to claim 3, wherein the recipe comprises the following raw materials in parts by weight: 500 parts of fish, 10 parts of monosodium glutamate, 2 parts of liquorice, 3 parts of chicken essence, 2 parts of anise, 0.4 part of I + G, 2 parts of pepper powder, 5 parts of chilli slices, 1 part of pepper powder, 3 parts of ginger powder, 5 parts of white sugar, 8 parts of cumin powder, 3 parts of sesame, 1.5 parts of thick fragrant chicken paste, 3 parts of broad bean paste, 3 parts of oyster sauce, 3 parts of fish-steaming soybean oil, 3 parts of sesame oil, 5 parts of rice wine, 5 parts of pepper oil, 1 part of roast beef essence, 0.4 part of chilli essence, 0.1 part of capsanthin, 0.1 part of perilla oil, 10 parts of chopped chili, 75 parts of salad oil, 10 parts of soybean paste, 8 parts of cinnamon, 4 parts of dried orange peel and 7 parts of angelica dahurica.
5. The recipe for making the crispy flavored edible fish according to claim 3, wherein the recipe comprises the following raw materials in parts by weight: 400 parts of fish, 8 parts of monosodium glutamate, 1 part of liquorice, 2 parts of chicken essence, 1 part of anise, 0.3 part of I + G, 1 part of Chinese prickly ash powder, 4 parts of sliced chili, 0.8 part of pepper powder, 2 parts of ginger powder, 4 parts of white sugar, 7 parts of cumin powder, 2 parts of sesame, 1.3 parts of thick and fragrant chicken paste, 2 parts of broad bean paste, 2 parts of oyster sauce, 2 parts of fish-steaming soybean oil, 2 parts of sesame oil, 4 parts of rice wine, 4 parts of pepper oil, 0.8 part of roast beef essence, 0.35 part of chilli essence, 0.08 part of capsanthin, 0.08 part of perilla oil, 9 parts of chopped chili, 70 parts of salad oil, 9 parts of soybean paste, 7 parts of cinnamon, 3 parts of dried orange peel and 5 parts of angelica dahurica.
6. The recipe for making the crispy flavored edible fish according to claim 3, wherein the recipe comprises the following raw materials in parts by weight: 600 parts of fish, 12 parts of monosodium glutamate, 3 parts of liquorice, 4 parts of chicken essence, 3 parts of anise, 0.5 part of I + G, 3 parts of Chinese prickly ash powder, 6 parts of pepper slices, 1.2 parts of pepper powder, 4 parts of ginger powder, 6 parts of white sugar, 9 parts of cumin powder, 4 parts of sesame, 1.7 parts of thick fragrant chicken paste, 4 parts of thick broad-bean sauce, 4 parts of oyster sauce, 4 parts of fish-steaming soy sauce, 4 parts of sesame oil, 6 parts of rice wine, 6 parts of pepper oil, 1.2 parts of roast beef essence, 0.45 part of chilli essence, 0.12 part of capsanthin, 0.12 part of perilla oil, 11 parts of chopped chili, 80 parts of salad oil, 11 parts of soybean sauce, 9 parts of cinnamon, 5 parts of dried orange peel and 9 parts of angelica dahurica.
7. A method for preparing the crispy flavored edible fish according to claim 3, comprising the following steps:
1) pretreatment: preparing 400-600 parts of fish, 8-12 parts of monosodium glutamate, 1-3 parts of liquorice, 2-4 parts of chicken essence, 1-3 parts of anise, 0.3-0.5 part of I + G, 1-3 parts of pepper powder, 4-6 parts of chilli slices, 0.8-1.2 parts of pepper powder, 2-4 parts of ginger powder, 4-6 parts of white sugar, 7-9 parts of cumin powder, 2-4 parts of sesame, 1.3-1.7 parts of strong aromatic chicken paste, 2-4 parts of broad bean paste, 2-4 parts of oyster sauce, 2-4 parts of fermented soybean oil for steaming fish, 2-4 parts of sesame oil, 4-6 parts of rice wine, 4-6 parts of pepper oil, 0.8-1.2 parts of roast beef essence, 0.35-0.45 part of chilli essence, 0.08-0.12 part of capsanthin, 0.08-0.12 part of chili oil, 9-11 parts of chopped chili oil, 9-80 parts of salad oil, 9-70 parts of perilla frutescens, 9-9 parts of dried orange peel and 5 parts of angelica dahurica;
2) pickling: cleaning the fish, and then draining water;
after draining, respectively smearing monosodium glutamate, chicken essence, pepper powder and ginger powder on the fish body for pickling, and then draining;
3) smoking: smoking the fish pickled and drained in the step 2);
4) frying: adding half of salad oil into a wok for frying, adding the smoked fish in the step 3) after the salad oil is hot for frying, draining the salad oil from the wok for the fried fish and fishing out;
5) marinating: adding the remaining half of salad oil into a marinating boiler, adding the thick broad-bean sauce and the soybean sauce into the marinating boiler after the salad oil is hot, frying to be fragrant, adding water after frying to become red oil, adding liquorice, anise, I + G, paprika powder, pepper slices, white sugar, thick chicken paste, oyster sauce, fish-steaming fermented soybean oil, sesame oil, rice wine, pepper oil, roast beef essence, chilli extract, capsanthin, perilla herb oil, chopped chili, cinnamon, dried orange peel and angelica dahurica to perform primary marinating;
after the first stewing, adding the fish fished out in the step 4) into the stewing pot for second stewing, and soaking after the second stewing;
6) re-frying: fishing out the fish soaked in the step 5), fishing out the fish, draining water, and then adding the fish into the frying pan which is left with salad oil during frying in the step 4) again for re-frying;
7) scattering sesame and cumin powder: fishing out the re-fried fish in the step 6), and then spraying sesame and cumin powder;
8) cooling and air drying: cooling and air-drying the fish sprinkled with the sesame and cumin powder in the step 7);
9) and (3) sterilization: and (3) carrying out ultrahigh-temperature instantaneous sterilization on the fish cooled and air-dried in the step 8) to obtain a crisp-fried flavor edible fish finished product, and then carrying out vacuum packaging and bagging treatment on the crisp-fried flavor edible fish finished product.
8. The method for preparing the recipe for making the crispy-flavored edible fish according to claim 7, wherein the pickling time in the step 2) is 1.5 to 2.5 hours;
the smoking time in the step 3) is 20-30 min; the frying time in the step 4) is 15-25 min.
9. The method for preparing the crisp-fried flavor edible fish according to claim 7, wherein in the step 5), the first marinating time is 7-10 min, and the marinating temperature is 150-180 ℃; the second stewing lasts for 30-70 min, and the second stewing temperature is 160-170 ℃; the soaking time is 1-1.5 h.
10. The method for preparing the crispy-flavored edible fish according to claim 7, wherein in the step 6), the re-frying time is 5-7 min.
CN202010576740.5A 2020-06-22 2020-06-22 Formula for making crisp-fried edible fish and preparation method thereof Pending CN111602787A (en)

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