CN112136868A - 一种汤腌鲈鱼的制作工艺 - Google Patents
一种汤腌鲈鱼的制作工艺 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
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- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明属于食品加工技术领域,具体涉及一种汤腌鲈鱼的制作工艺,包括以下步骤:(1)活鲈鱼放血,用刀在鲈鱼下巴处开刀;(2)吐血结束后,把开刀的鲈鱼放入到清水中浸泡清洗;(3)清洗结束后,进行粗加工去除鱼鳞、鱼鳃和内脏,然后用清水洗净;(4)腌制,将鲈鱼放入到盐水池中腌制48~56小时,然后捞出,腌制过程中在盐水池水面放入压板,确保所有鲈鱼都位于水面下;(5)再将鲈鱼放到清水中泡14~16小时,捞出;(6)用清水将鲈鱼洗净,然后用速冻机将鲈鱼冻透;(7)最后,将冻透的鲈鱼挂上冰衣,包装抽真空即可。采用该工艺制作的汤腌鲈鱼能够长时间保存,并且保持鱼肉的原始口感和味道。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种汤腌鲈鱼的制作工艺。
背景技术
鱼类的食用历史悠久,这是因为鱼类营养丰富,味道鲜美。鱼肉的营养价值比较高、口感好和易于消化吸收等长处。研讨发现,鱼肉中富含多种维生素(如维生素A、维生素D和B族维生素等)、酶类、矿物质(如钙、磷、钾、碘、锌、硒等)、不饱和脂肪酸及优异蛋白等营养成分。其中,鲈鱼是中国传统可食用鱼之一,鲈鱼含蛋白质、脂肪、碳水化合物等营养成分,还含有维生素B2、烟酸和微量的维生素B1、磷、铁等物质。鲈鱼能补肝肾、健脾胃、化痰止咳,对肝肾不足的人有很好的补益作用,还可以治胎动不安、产后少乳等症。准妈妈和产后妇女吃鲈鱼,既可补身,又不会造成营养过剩而导致肥胖。另外,鲈鱼血中含有较多的铜元素,铜是维持人体神经系统正常功能并参与数种物质代谢的关键酶功能发挥的不可缺少的矿物质。
为了使鱼能够长时间保存,传统工艺中一般使用5~30%盐渍腌鱼,再进行晾晒,可以保持鱼肉长时间不腐,但采用此种方法,鱼肉已经丧失了鱼肉原始的味道与口感。或者采用直接将鱼低温冷冻的方法,即将鱼经过去除鱼鳞、鱼鳃和内脏后再进行清洗,直接进行冷冻保存,该方法虽然能够实现对鱼的长时间保存,但是解冻之后再进行烹饪鱼的口感较差,鱼肉失去弹性并且肉质发散。
发明内容
根据以上现有技术的不足,本发明提供一种汤腌鲈鱼的制作工艺,采用该工艺制作的汤腌鲈鱼能够长时间保存,并且保持鱼肉的原始口感和味道。
本发明所述的一种汤腌鲈鱼的制作工艺,其特征在于包括以下步骤:
(1)活鲈鱼放血,用刀在鲈鱼下巴处开刀;
(2)吐血结束后,把开刀的鲈鱼放入到清水中浸泡清洗;
(3)清洗结束后,进行粗加工去除鱼鳞、鱼鳃和内脏,然后用清水洗净;
(4)腌制,将鲈鱼放入到盐水池中腌制48~56小时,然后捞出,腌制过程中在盐水池水面放入压板,确保所有鲈鱼都位于水面下;
(5)再将鲈鱼放到清水中泡14~16小时,捞出;
(6)用清水将鲈鱼洗净,然后用速冻机将鲈鱼冻透;
(7)最后,将冻透的鲈鱼挂上冰衣,包装抽真空即可。
其中,优选方案如下:
步骤(2)中清水的温度为2℃以下。
步骤(4)盐水池中盐水的含盐量为10~12%,盐水的温度为5℃以下。
步骤(4)中压板选用带提手的不锈钢板。
步骤(6)中速冻机的工作温度为零下30℃。
本发明的优点在于:(1)本发明区别于传统的盐渍晾晒腌鱼工艺,采用在低温盐水中长时间浸泡(即汤腌)的方式使鱼肉慢慢获取一定的盐度,然后配合清水浸泡、速冻及挂冰工艺,从而延长鲈鱼的保存期限,经测试,能存放至少一年半的时间;(2)采用本工艺制作的汤腌鲈鱼,解冻后鲈鱼外皮呈现青黑色,区别于新鲜鲈鱼的白黄色,肉质更加细嫩,更加洁白,有鱼肉自身香味和产品所带特殊清香,无异味和臭味,也无特殊土腥味和腥臭味;(3)采用本工艺制作的汤腌鲈鱼,烹饪时无需额外处理,即不再需要去除鱼鳞、鱼鳃和内脏,也不需要进行清洗,可以直接烹饪,缩短了烹饪周期,特别适用于家庭厨房和商业厨房食用。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,下面结合实施例对本发明作进一步的详细描述,但不应将此理解为本发明上述主题的范围仅限于下述实施例。在不脱离本发明上述技术思想情况下,根据本领域普通技术知识和惯用手段,做出各种替换和变更,均应包括在本发明的范围内。
实施例1:
一种汤腌鲈鱼的制作工艺,包括以下步骤:
(1)活鲈鱼放血,用刀在鲈鱼下巴处开刀;
(2)吐血结束后,把开刀的鲈鱼放入到2℃的清水中浸泡清洗;
(3)清洗结束后,进行粗加工去除鱼鳞、鱼鳃和内脏,然后用清水洗净;
(4)腌制,将鲈鱼放入到盐水池中腌制48小时,然后捞出,腌制过程中在盐水池水面放入压板,确保所有鲈鱼都位于水面下,压板选用带提手的不锈钢板,其中,盐水池中盐水的含盐量为10%,盐水的温度为5℃;
(5)再将鲈鱼放到清水中泡14小时,捞出;
(6)用清水将鲈鱼洗净,然后用速冻机在零下30℃工作条件下将鲈鱼冻透;
(7)最后,将冻透的鲈鱼挂上冰衣,包装抽真空即可。
实施例2:
一种汤腌鲈鱼的制作工艺,包括以下步骤:
(1)活鲈鱼放血,用刀在鲈鱼下巴处开刀;
(2)吐血结束后,把开刀的鲈鱼放入到2℃以下的清水中浸泡清洗;
(3)清洗结束后,进行粗加工去除鱼鳞、鱼鳃和内脏,然后用清水洗净;
(4)腌制,将鲈鱼放入到盐水池中腌制56小时,然后捞出,腌制过程中在盐水池水面放入压板,确保所有鲈鱼都位于水面下,压板选用带提手的不锈钢板,其中,盐水池中盐水的含盐量为12%,盐水的温度为5℃;
(5)再将鲈鱼放到清水中泡16小时,捞出;
(6)用清水将鲈鱼洗净,然后用速冻机在零下30℃工作条件下将鲈鱼冻透;
(7)最后,将冻透的鲈鱼挂上冰衣,包装抽真空即可。
测试例:
选用实施例1制备的汤腌鲈鱼,破袋取出后解冻。另选取一条新鲜鲈鱼,活鱼放血,用刀在鱼下巴处开刀,吐血结束后,把开刀的鱼放入到清水中浸泡清洗,清洗结束后,进行粗加工去除鱼鳞、鱼鳃和内脏,然后用清水洗净。
采用清蒸做法对上述两条鱼进行烹饪,新鲜鲈鱼开背刀,抹盐腌制30分钟,然后加入葱、姜、料酒再腌制30分钟,而汤腌鲈鱼直接加入葱、姜、料酒再腌制30分钟。随后,分别装盘,倒入少许醋和酱油,放入蒸箱中,蒸制15分钟后取出。
进行对比,新鲜鲈鱼的鱼肉呈现淡黄色,汤腌鲈鱼的鱼肉呈现白红色。口感相比,新鲜鲈鱼口感绵软,汤腌鲈鱼在口感绵软的基础上还具有一点劲道的感觉,汤腌鲈鱼的新鲜感未造成损失。
以上所述实例仅是本专利的优选实施方式,但本专利的保护范围并不局限于此。应当指出,对于本技术领域的普通技术人员来说,在不脱离本专利原理的前提下,根据本专利的技术方案及其专利构思,还可以做出若干改进和润饰,这些改进和润饰也应视为本专利的保护范围。
Claims (5)
1.一种汤腌鲈鱼的制作工艺,其特征在于包括以下步骤:
(1)活鲈鱼放血,用刀在鲈鱼下巴处开刀;
(2)吐血结束后,把开刀的鲈鱼放入到清水中浸泡清洗;
(3)清洗结束后,进行粗加工去除鱼鳞、鱼鳃和内脏,然后用清水洗净;
(4)腌制,将鲈鱼放入到盐水池中腌制48~56小时,然后捞出,腌制过程中在盐水池水面放入压板,确保所有鲈鱼都位于水面下;
(5)再将鲈鱼放到清水中泡14~16小时,捞出;
(6)用清水将鲈鱼洗净,然后用速冻机将鲈鱼冻透;
(7)最后,将冻透的鲈鱼挂上冰衣,包装抽真空即可。
2.根据权利要求1所述的一种汤腌鲈鱼的制作工艺,其特征在于步骤(2)中清水的温度为2℃以下。
3.根据权利要求1所述的一种汤腌鲈鱼的制作工艺,其特征在于步骤(4)盐水池中盐水的含盐量为10~12%,盐水的温度为5℃以下。
4.根据权利要求1所述的一种汤腌鲈鱼的制作工艺,其特征在于步骤(4)中压板选用带提手的不锈钢板。
5.根据权利要求1所述的一种汤腌鲈鱼的制作工艺,其特征在于步骤(6)中速冻机的工作温度为零下30℃。
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