CN112137040A - Quick-frozen dish of grilled fish with fermented soya bean flavor and preparation method thereof - Google Patents
Quick-frozen dish of grilled fish with fermented soya bean flavor and preparation method thereof Download PDFInfo
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- CN112137040A CN112137040A CN202011033633.4A CN202011033633A CN112137040A CN 112137040 A CN112137040 A CN 112137040A CN 202011033633 A CN202011033633 A CN 202011033633A CN 112137040 A CN112137040 A CN 112137040A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
- A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
Abstract
The invention discloses a quick-frozen dish of grilled fish with fermented soya bean flavor and a preparation method thereof, wherein the preparation method comprises the following steps: naturally thawing the frozen fish, quantitatively subpackaging, putting into a pickling solution for pickling, taking out and draining to obtain pretreated fish meat; frying the pretreated fish in vacuum, deoiling, dehydrating and curing to obtain cured fish; spraying the cured fish meat by using a spraying liquid to obtain sprayed fish meat; sequentially putting the quickly boiled water bamboo shoots, the fried bean curd, the fried potatoes and the quickly boiled water agaric into the box bottom, then putting the sprayed fish, adding the quickly boiled water green pepper, the quickly boiled water red pepper and the fermented soya bean flavor seasoning for grilled fish, sealing and packaging, precooling, and finally quick freezing by liquid nitrogen to obtain the quick-frozen dish of the fermented soya bean flavor grilled fish. The invention also comprises the quick-frozen dish of the grilled fish with fermented soya beans prepared by the method. The preparation method disclosed by the invention is simple in process, can quickly prepare the quick-frozen dish of the grilled fish with the fermented soya bean flavor, and effectively solves the problems of complicated cooking, serious loss of flavor and nutrient substances, poor taste and the like of the grilled fish in the prior art.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a quick-frozen dish of grilled fish with fermented soya bean flavor and a preparation method thereof.
Background
The fish meat is one of main protein nutrition sources in daily meals, can be prepared into dishes for eating by cooking modes such as water boiling, frying and roasting, and the roasted fish prepared by the frying and roasting mode is a popular fish meat food form at present due to the fact that the fish meat is burnt outside and tender inside and tastes delicious. However, in the existing grilled fish food, fish (grass carp, tilapia, carp, black carp, crucian, and the like) needs to be killed to remove impurities, then cleaned and pickled, and the fish is baked after moisture is controlled to be dry, so that the cooking steps of grilled fish become complicated, the consumed time is long, and the difficulty in making grilled fish at home is high. With the acceleration of the pace of life, the food is convenient to eat, and dishes with delicate taste and balanced nutrition are increasingly popular, although pre-conditioned grilled fish dishes are sold on the market, most of the dishes are stored at normal temperature through heat sterilization, the loss of flavor and nutrient substances is serious, the meat is soft and soft, the taste is not good, and the requirements of consumers are difficult to meet.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a quick-frozen dish of grilled fish with fermented soya bean flavor and a preparation method thereof, the preparation method has simple process, can quickly prepare the quick-frozen dish of grilled fish with fermented soya bean flavor, keeps the original color, aroma and taste of grilled fish and other raw and auxiliary materials, has complete appearance preservation, delicious meat quality, is easy to preserve and convenient to eat, effectively solves the problems of complicated cooking, serious loss of flavor and nutrient substances, poor taste and the like of grilled fish in the prior art, and has wide market prospect.
In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows: the preparation method of the quick-frozen dish of the grilled fish with the flavor of the fermented soya beans comprises the following steps:
(1) pretreatment: naturally thawing the frozen fish, quantitatively subpackaging, then putting into a pickling solution, pickling for 15-30 min at the temperature of 3-5 ℃, taking out and draining to obtain pretreated fish meat;
(2) shaping and curing: frying the pretreated fish meat obtained in the step (1) in vacuum at a vacuum degree of-0.090-0.094 MPa and a temperature of 60-70 ℃ for 2-3 min, deoiling, and then dehydrating and curing at a temperature of 180-190 ℃ for 8-10 min to obtain cured fish meat;
(3) and (3) spraying treatment: spraying the cured fish meat obtained in the step (2) by using a spraying liquid to obtain sprayed fish meat; the mass ratio of the cooked fish meat to the spray liquid is 100: 1-1.5;
(4) packaging: and (3) sequentially putting the quickly boiled water bamboo shoots, the fried bean curd, the fried potatoes and the quickly boiled water agaric into a box bottom, then putting the sprayed fish meat obtained in the step (2), then adding the quickly boiled water green pepper, the quickly boiled water red pepper and the fermented soya bean flavor grilled fish seasoning, sealing and packaging, precooling for 10-20 s at the temperature of-50 to-40 ℃, and finally quick freezing for 10-15 min at the temperature of-120 to-100 ℃ by using liquid nitrogen to obtain the quick-frozen dish of the fermented soya bean flavor grilled fish.
Further, in the step (1), the pickling liquid comprises the following raw materials in parts by weight: 10-15 parts of green Chinese onions, 6-10 parts of ginger, 7-9 parts of cooking wine, 3-5 parts of red pepper, 2-3 parts of edible salt and 50-60 parts of water; the pickling liquid is prepared by the following method: pulping scallion and ginger, and then adding cooking wine, red pepper, edible salt and water to obtain a pickling liquid.
Further, in the step (1), the mass ratio of the pickling liquid to the frozen fish put into the pickling liquid is 78-102: 20-35.
Further, in the step (3), the spray liquid comprises the following components in percentage by weight: 0.3-0.5% of tea polyphenol, 0.1-0.3% of VC, 1-3% of trehalose, 0.4-0.6% of sorbitol, 1-3% of cane sugar, 1-2% of salt and the balance of water.
Further, the spray liquid comprises the following components in percentage by weight: 0.4% of tea polyphenol, 0.2% of VC, 2% of trehalose, 0.5% of sorbitol, 2% of cane sugar, 1% of salt and the balance of water.
Further, in the step (4), quickly boiling bamboo shoots, fried bean curd, fried potatoes, quickly boiled agaric, sprayed fish, quickly boiled green pepper, quickly boiled red pepper and fermented soya bean flavored grilled fish seasoning in a mass ratio of 20-35: 30-40: 20-30: 10-20: 40-50: 2-4: 8-10.
Further, in the step (4), the quick-boiled bamboo shoots, the quick-boiled agaric, the quick-boiled green peppers and the quick-boiled red peppers are prepared by the following methods: and respectively putting the bamboo shoots, the agaric, the green pepper and the red pepper into boiling water of 96-100 ℃ for boiling for 1-2 min, fishing out and draining to obtain the quick-boiled bamboo shoots, the quick-boiled agaric, the quick-boiled green pepper and the quick-boiled red pepper.
Further, in the step (4), the fried bean curd and the fried potato are prepared by the following method: and respectively cutting the bean curd and the potatoes into strips, frying the strips in vegetable oil at 180-200 ℃ for 1-2 min, taking out the strips, and draining to obtain the fried bean curd and the fried potatoes.
Further, in the step (4), the seasoning for grilled fish with fermented soya beans comprises the following components in parts by weight: 20-25 parts of rapeseed oil, 10-18 parts of fermented soya beans, 8-12 parts of beef tallow, 6-10 parts of soy sauce, 4-8 parts of thick broad-bean sauce, 2-6 parts of edible salt, 2-6 parts of garlic, 2-6 parts of ginger, 2-6 parts of monosodium glutamate, 2-6 parts of chicken essence, 2-6 parts of hot pepper, 1-4 parts of yellow wine, 1-4 parts of spices and 1-4 parts of pepper; the seasoning for grilled fish with fermented soya beans is prepared by the following method: frying the components at 120-160 ℃ for 3-6 min to obtain the fermented soya bean flavored grilled fish seasoning.
Further, the quick-frozen dish of the grilled fish with fermented soya beans is preserved at the temperature of 18 ℃ below zero.
The quick-frozen dish of the grilled fish with the fermented soya bean flavor is prepared by the preparation method.
In summary, the invention has the following advantages:
1. the preparation method disclosed by the invention is simple in flow, can be used for quickly preparing the quick-frozen cooked grilled fish with the fermented soya bean flavor, keeps the original color, aroma and taste of the grilled fish and other raw and auxiliary materials, is complete in appearance preservation, delicious in meat quality, easy to preserve, capable of being preserved for a long time under the storage condition of 18 ℃ below zero, convenient to eat, capable of greatly improving the practicability and convenience of the product, effectively solving the problems of complicated cooking of the grilled fish, serious loss of flavor and nutrient substances, poor taste and the like in the prior art, and has a wide market prospect.
2. The prepared grilled fish has the advantages of regular appearance, uniform color, delicious taste, less nutrient loss and convenient eating, can be eaten only by thawing and reheating, and avoids the difficulty of making grilled fish at home; the method for preparing grilled fish is easy to realize industrialization and can meet consumption requirements.
3. The fish meat is shaped and cured by the grease at low temperature (60-70 ℃) in vacuum, so that the problems of fish skin breakage, loose shape and meat quality and fish skin carbonization paste can be effectively avoided, the effect of crisp outside and tender inside of the fish meat is achieved, the nutrient substances inside the fish meat can be locked, and the original taste and flavor of the fish meat are kept. Spraying the fish and side dish surface with the spray liquid to form a layer of protective film, which has antioxidant and anti-freezing functions; tea polyphenols, VC, and trehalose, sorbitol, and sucrose can form protective film on the outer layer. The effects of antioxidation and prevention of juice loss are better by compounding. Can effectively inhibit water loss and surface oxidation discoloration of vegetables in fish meat during frozen storage. The method is characterized in that cold-carrying liquid flash freezing and precooling are combined with liquid nitrogen quick freezing, the food materials are quickly precooled to 10 ℃ to lock the aroma of the food materials, and then the liquid nitrogen quick freezing is carried out, so that the liquid nitrogen freezing time is shortened, and the energy consumption is saved.
Detailed Description
Example 1
A quick-frozen dish of grilled fish with fermented soya bean flavor is prepared by the following steps:
(1) pretreatment: naturally thawing frozen fish, quantitatively packaging, then putting into the pickling liquid, pickling at 3 ℃ for 15min, taking out, and draining to obtain pretreated fish meat; the pickling liquid comprises the following raw materials in parts by weight: 10 parts of green Chinese onion, 6 parts of ginger, 7 parts of cooking wine, 3 parts of red pepper, 2 parts of edible salt and 50 parts of water; the pickling liquid is prepared by the following method: pulping scallion and ginger, and then adding cooking wine, red pepper, edible salt and water to obtain a pickling liquid; the mass ratio of the pickling liquid to the frozen fish put into the pickling liquid is 78: 20;
(2) shaping and curing: frying the pretreated fish meat obtained in the step (1) in a vacuum frying machine with the vacuum degree of-0.090 MPa and the temperature of 60 ℃ for 2min in vacuum, deoiling, and then dehydrating and curing in a light wave furnace with the temperature of 180 ℃ for 8min to obtain cured fish meat;
(3) and (3) spraying treatment: spraying the cured fish meat obtained in the step (2) by using a spraying liquid to obtain sprayed fish meat; the spray liquid comprises the following components in percentage by weight: 0.4% of tea polyphenol, 0.2% of VC, 2% of trehalose, 0.5% of sorbitol, 2% of sucrose and 1% of salt, and the balance of water;
(4) packaging: sequentially putting quick-boiled water bamboo shoots, fried bean curd, fried potatoes and quick-boiled water agaric into the bottom of a tin carton box, then putting the sprayed fish obtained in the step (2), adding quick-boiled water green pepper, quick-boiled water red pepper and fermented soya bean flavor roasted fish seasoning, sealing and packaging, precooling for 10s in a quick-freezing device at the temperature of-50 ℃, reducing the central temperature of food materials to be below 10 ℃, and finally quickly freezing for 10min in a tunnel type liquid nitrogen quick-freezing device at the temperature of-120 ℃, wherein the central temperature is below-18 ℃ to obtain a fermented soya bean flavor roasted fish quick-frozen dish, and storing at the temperature of-18 ℃. Wherein the mass ratio of the quickly boiled water bamboo shoots, the fried bean curd, the fried potatoes, the quickly boiled water agaric, the sprayed fish meat, the quickly boiled water green pepper, the quickly boiled water red pepper and the fermented soya bean flavor grilled fish seasoning is 20:30:20:10:40:2:2: 8; the quick-boiled bamboo shoots, the quick-boiled agaric, the quick-boiled green peppers and the quick-boiled red peppers are prepared by the following methods: respectively boiling bamboo shoot, Auricularia, Capsici fructus, and Capsici fructus in 96 deg.C boiling water for 1min, taking out, draining to obtain quick-boiled bamboo shoot, Auricularia, Capsici fructus, and Capsici fructus; the fried bean curd and fried potato are prepared by the following method: respectively slicing bean curd and potato, frying in vegetable oil at 180 deg.C for 1min, taking out, and draining to obtain fried bean curd and fried potato; the fermented soya bean flavored grilled fish seasoning comprises the following components in parts by weight: 20 parts of rapeseed oil, 10 parts of fermented soya beans, 8 parts of beef tallow, 6 parts of soy sauce, 4 parts of thick broad-bean sauce, 2 parts of edible salt, 2 parts of garlic, 2 parts of ginger, 2 parts of monosodium glutamate, 2 parts of chicken essence, 2 parts of hot pepper, 1 part of yellow wine, 1 part of spices and 1 part of pepper; the seasoning for grilled fish with fermented soya beans is prepared by the following method: parching the above components at 120 deg.C for 3min to obtain flavoring agent.
Example 2
A quick-frozen dish of grilled fish with fermented soya bean flavor is prepared by the following steps:
(1) pretreatment: naturally thawing frozen fish, quantitatively packaging, then putting into the pickling liquid, pickling at 4 ℃ for 20min, taking out, and draining to obtain pretreated fish meat; the pickling liquid comprises the following raw materials in parts by weight: 12 parts of green Chinese onion, 7 parts of ginger, 8 parts of cooking wine, 4 parts of red pepper, 2 parts of edible salt and 55 parts of water; the pickling liquid is prepared by the following method: pulping scallion and ginger, and then adding cooking wine, red pepper, edible salt and water to obtain a pickling liquid; the mass ratio of the pickling liquid to the frozen fish put into the pickling liquid is 85: 24;
(2) shaping and curing: frying the pretreated fish meat obtained in the step (1) in a vacuum frying machine with the vacuum degree of-0.092 MPa and the temperature of 65 ℃ for 2min in vacuum, deoiling, and then dehydrating and curing in a light wave furnace with the temperature of 185 ℃ for 9min to obtain cured fish meat;
(3) and (3) spraying treatment: spraying the cured fish meat obtained in the step (2) by using a spraying liquid to obtain sprayed fish meat; the spray liquid comprises the following components in percentage by weight: 0.4% of tea polyphenol, 0.2% of VC, 2% of trehalose, 0.5% of sorbitol, 2% of sucrose and 1% of salt, and the balance of water;
(4) packaging: sequentially putting quick-boiled water bamboo shoots, fried bean curd, fried potatoes and quick-boiled water agaric into the bottom of a tin carton box, then putting the sprayed fish obtained in the step (2), adding quick-boiled water green pepper, quick-boiled water red pepper and fermented soya bean flavor roasted fish seasoning, sealing and packaging, precooling for 14s in a quick-freezing device at the temperature of-45 ℃, reducing the central temperature of food materials to be below 10 ℃, and finally quickly freezing for 11min in a tunnel type liquid nitrogen quick-freezing device at the temperature of-115 ℃ to obtain a fermented soya bean flavor roasted fish quick-frozen dish, and storing at the temperature of-18 ℃. Wherein the mass ratio of the quickly boiled water bamboo shoots, the fried bean curd, the fried potatoes, the quickly boiled water agaric, the sprayed fish meat, the quickly boiled water green pepper, the quickly boiled water red pepper and the fermented soya bean flavor grilled fish seasoning is 25:35:24:13:43:3: 9; the quick-boiled bamboo shoots, the quick-boiled agaric, the quick-boiled green peppers and the quick-boiled red peppers are prepared by the following methods: respectively boiling bamboo shoot, Auricularia, Capsici fructus, and Capsici fructus in 97 deg.C boiling water for 1min, taking out, draining to obtain quick-boiled bamboo shoot, Auricularia, Capsici fructus, and Capsici fructus; the fried bean curd and fried potato are prepared by the following method: respectively slicing bean curd and potato, frying in vegetable oil at 190 deg.C for 1min, taking out, and draining to obtain fried bean curd and fried potato; the fermented soya bean flavored grilled fish seasoning comprises the following components in parts by weight: 22 parts of rapeseed oil, 12 parts of fermented soya beans, 9 parts of beef tallow, 7 parts of soy sauce, 5 parts of thick broad-bean sauce, 3 parts of edible salt, 3 parts of garlic, 3 parts of ginger, 3 parts of monosodium glutamate, 3 parts of chicken essence, 3 parts of hot pepper, 2 parts of yellow wine, 2 parts of spices and 2 parts of pepper; the seasoning for grilled fish with fermented soya beans is prepared by the following method: parching the above components at 130 deg.C for 4min to obtain flavoring agent.
Example 3
A quick-frozen dish of grilled fish with fermented soya bean flavor is prepared by the following steps:
(1) pretreatment: naturally thawing frozen fish, quantitatively packaging, then putting into the pickling liquid, pickling at 4 ℃ for 25min, taking out, and draining to obtain pretreated fish meat; the pickling liquid comprises the following raw materials in parts by weight: 14 parts of green Chinese onion, 8 parts of ginger, 8 parts of cooking wine, 4 parts of red pepper, 3 parts of edible salt and 58 parts of water; the pickling liquid is prepared by the following method: pulping scallion and ginger, and then adding cooking wine, red pepper, edible salt and water to obtain a pickling liquid; the mass ratio of the pickling liquid to the frozen fish put into the pickling liquid is 98: 30;
(2) shaping and curing: frying the pretreated fish meat obtained in the step (1) in a vacuum frying machine with the vacuum degree of-0.093 MPa and the temperature of 68 ℃ for 3min in vacuum, deoiling, and then dehydrating and curing in a light wave oven with the temperature of 187 ℃ for 9min to obtain cured fish meat;
(3) and (3) spraying treatment: spraying the cured fish meat obtained in the step (2) by using a spraying liquid to obtain sprayed fish meat; the spray liquid comprises the following components in percentage by weight: 0.4% of tea polyphenol, 0.2% of VC, 2% of trehalose, 0.5% of sorbitol, 2% of sucrose and 1% of salt, and the balance of water;
(4) packaging: sequentially putting quick-boiled water bamboo shoots, fried bean curd, fried potatoes and quick-boiled water agaric into the bottom of a tin carton box, then putting the sprayed fish obtained in the step (2), adding quick-boiled water green pepper, quick-boiled water red pepper and fermented soya bean flavor roasted fish seasoning, sealing and packaging, precooling for 18s in a quick-freezing device at the temperature of-42 ℃, reducing the central temperature of the food materials to be below 10 ℃, finally quickly freezing for 13min in a tunnel type liquid nitrogen quick-freezing device at the temperature of-105 ℃, and keeping the central temperature to be below-18 ℃ to obtain the quick-frozen dish of the fermented soya bean flavor roasted fish, and preserving at the temperature of-18 ℃. Wherein the mass ratio of the quickly boiled water bamboo shoots, the fried bean curd, the fried potatoes, the quickly boiled water agaric, the sprayed fish meat, the quickly boiled water green pepper, the quickly boiled water red pepper and the fermented soya bean flavor grilled fish seasoning is 32:38:26:17:48:3: 9; the quick-boiled bamboo shoots, the quick-boiled agaric, the quick-boiled green peppers and the quick-boiled red peppers are prepared by the following methods: respectively boiling bamboo shoot, Auricularia, Capsici fructus, and Capsici fructus in 98 deg.C boiling water for 2min, taking out, draining to obtain quick-boiled bamboo shoot, Auricularia, Capsici fructus, and Capsici fructus; the fried bean curd and fried potato are prepared by the following method: cutting bean curd and potato into strips, frying in vegetable oil at 195 deg.C for 2min, taking out, and draining to obtain fried bean curd and fried potato; the fermented soya bean flavored grilled fish seasoning comprises the following components in parts by weight: 24 parts of rapeseed oil, 16 parts of fermented soya beans, 11 parts of beef tallow, 9 parts of soy sauce, 7 parts of thick broad-bean sauce, 5 parts of edible salt, 5 parts of garlic, 5 parts of ginger, 5 parts of monosodium glutamate, 5 parts of chicken essence, 5 parts of hot pepper, 3 parts of yellow wine, 3 parts of spices and 3 parts of pepper; the seasoning for grilled fish with fermented soya beans is prepared by the following method: parching the above components at 150 deg.C for 5min to obtain flavoring agent.
Example 4
A quick-frozen dish of grilled fish with fermented soya bean flavor is prepared by the following steps:
(1) pretreatment: naturally thawing frozen fish, quantitatively packaging, then putting into the pickling liquid, pickling at 5 ℃ for 30min, taking out, and draining to obtain pretreated fish meat; the pickling liquid comprises the following raw materials in parts by weight: 15 parts of green Chinese onion, 10 parts of ginger, 9 parts of cooking wine, 5 parts of red pepper, 3 parts of edible salt and 60 parts of water; the pickling liquid is prepared by the following method: pulping scallion and ginger, and then adding cooking wine, red pepper, edible salt and water to obtain a pickling liquid; the mass ratio of the pickling liquid to the frozen fish put into the pickling liquid is 102: 35;
(2) shaping and curing: frying the pretreated fish meat obtained in the step (1) in a vacuum frying machine with the vacuum degree of-0.094 MPa and the temperature of 70 ℃ for 3min in vacuum, deoiling, and then dehydrating and curing in a light wave furnace with the temperature of 190 ℃ for 10min to obtain cured fish meat;
(3) and (3) spraying treatment: spraying the cured fish meat obtained in the step (2) by using a spraying liquid to obtain sprayed fish meat; the spray liquid comprises the following components in percentage by weight: 0.4% of tea polyphenol, 0.2% of VC, 2% of trehalose, 0.5% of sorbitol, 2% of sucrose and 1% of salt, and the balance of water;
(4) packaging: sequentially putting quick-boiled water bamboo shoots, fried bean curd, fried potatoes and quick-boiled water agaric into the bottom of a tin carton box, then putting the sprayed fish obtained in the step (2), adding quick-boiled water green pepper, quick-boiled water red pepper and fermented soya bean flavor roasted fish seasoning, sealing and packaging, precooling for 20s in a quick-freezing device at the temperature of-40 ℃, reducing the central temperature of food materials to be below 10 ℃, and finally quickly freezing for 15min in a tunnel type liquid nitrogen quick-freezing device at the temperature of-100 ℃ to obtain a fermented soya bean flavor roasted fish quick-frozen dish, and storing at the temperature of-18 ℃. Wherein the mass ratio of the quickly boiled water bamboo shoots, the fried bean curd, the fried potatoes, the quickly boiled water agaric, the sprayed fish meat, the quickly boiled water green pepper, the quickly boiled water red pepper and the fermented soya bean flavor grilled fish seasoning is 35:40:30:20:50:4:4: 10; the quick-boiled bamboo shoots, the quick-boiled agaric, the quick-boiled green peppers and the quick-boiled red peppers are prepared by the following methods: respectively boiling bamboo shoot, Auricularia, Capsici fructus, and Capsici fructus in 100 deg.C boiling water for 2min, taking out, draining to obtain quick-boiled bamboo shoot, Auricularia, Capsici fructus, and Capsici fructus; the fried bean curd and fried potato are prepared by the following method: respectively slicing bean curd and potato, frying in vegetable oil at 200 deg.C for 2min, taking out, and draining to obtain fried bean curd and fried potato; the fermented soya bean flavored grilled fish seasoning comprises the following components in parts by weight: 25 parts of rapeseed oil, 18 parts of fermented soya beans, 12 parts of beef tallow, 10 parts of soy sauce, 8 parts of thick broad-bean sauce, 6 parts of edible salt, 6 parts of garlic, 6 parts of ginger, 6 parts of monosodium glutamate, 6 parts of chicken essence, 6 parts of hot pepper, 4 parts of yellow wine, 4 parts of spices and 4 parts of pepper; the seasoning for grilled fish with fermented soya beans is prepared by the following method: parching the above components at 160 deg.C for 6min to obtain flavoring agent.
Comparative example 1
Comparative example 1 differs from example 3 in that no spraying treatment was performed.
Comparative example 2
Comparative example 2 differs from example 3 in that it was pre-cooled in ice water for 10 min.
Comparative example 3
Comparative example 3 differs from example 3 in that the cooked fish meat was obtained by direct dehydration and cooking in a light wave oven at a temperature of 187 ℃ for 9 min.
The juice loss after thawing of the quick-frozen dishes of the grilled fish with fermented soya beans obtained in examples 1 to 4 and comparative examples 1 to 3 was analyzed by comparison, sensory evaluation was performed on the thawed and reheated dishes and conventional grilled fish purchased in restaurants and the juice loss rate was calculated, and the results are shown in table 1 for 3 parallel samples per group.
TABLE 1 sensory evaluation results
Note: the different letters (a, b, c) in the same column represent significant differences (p < 0.05).
As can be seen from Table 1, the sensory evaluation of the quick-frozen dish of the grilled fish with fermented soya bean flavor obtained by the preparation method is not obvious from the difference of the conventional grilled fish in restaurants and is obvious from the differences of the comparative examples 1-3, and the taste and the fragrance of the grilled fish prepared by the preparation method can reach the standards of the grilled fish in restaurants. In addition, the flavor of the roasted fish can be effectively locked by combining vacuum low-temperature frying with light wave roasting, liquid spraying treatment, flash freezing precooling and liquid nitrogen quick freezing, and the loss of juice in the roasted fish in the freezing process is inhibited.
While the present invention has been described in detail with reference to the specific embodiments thereof, it should not be construed as limited by the scope of the present patent. Various modifications and changes may be made by those skilled in the art without inventive step within the scope of the appended claims.
Claims (9)
1. A preparation method of a quick-frozen dish of grilled fish with fermented soya bean flavor is characterized by comprising the following steps:
(1) pretreatment: naturally thawing the frozen fish, then putting the frozen fish into a pickling solution, pickling for 15-30 min at the temperature of 3-5 ℃, taking out and draining to obtain pretreated fish meat;
(2) shaping and curing: frying the pretreated fish meat obtained in the step (1) in vacuum at a vacuum degree of-0.090-0.094 MPa and a temperature of 60-70 ℃ for 2-3 min, deoiling, and then dehydrating and curing at a temperature of 180-190 ℃ for 8-10 min to obtain cured fish meat;
(3) and (3) spraying treatment: spraying the cured fish meat obtained in the step (2) by using a spraying liquid to obtain sprayed fish meat; the mass ratio of the cooked fish meat to the spray liquid is 100: 1-1.5;
(4) packaging: and (3) sequentially putting the quickly boiled water bamboo shoots, the fried bean curd, the fried potatoes and the quickly boiled water agaric into a box bottom, then putting the sprayed fish meat obtained in the step (2), then adding the quickly boiled water green pepper, the quickly boiled water red pepper and the fermented soya bean flavor grilled fish seasoning, sealing and packaging, precooling for 10-20 s at the temperature of-50 to-40 ℃, and finally quick freezing for 10-15 min at the temperature of-120 to-100 ℃ by using liquid nitrogen to obtain the quick-frozen dish of the fermented soya bean flavor grilled fish.
2. The preparation method of the quick-frozen dish of grilled fish with fermented soya bean flavor as claimed in claim 1, wherein in the step (1), the pickling solution comprises the following raw materials in parts by weight: 10-15 parts of green Chinese onions, 6-10 parts of ginger, 7-9 parts of cooking wine, 3-5 parts of red pepper, 2-3 parts of edible salt and 50-60 parts of water; the pickling liquid is prepared by the following method: pulping scallion and ginger, and then adding cooking wine, red pepper, edible salt and water to obtain a pickling liquid.
3. The preparation method of the quick-frozen dish of grilled fish with fermented soya beans as claimed in claim 1, wherein in the step (1), the mass ratio of the salting liquid to the frozen fish put into the salting liquid is 78-102: 20-35.
4. The preparation method of the quick-frozen dish of grilled fish with fermented soya bean flavor as claimed in claim 1, wherein in the step (3), the spray liquid comprises the following components in percentage by weight: 0.3-0.5% of tea polyphenol, 0.1-0.3% of VC, 1-3% of trehalose, 0.4-0.6% of sorbitol, 1-3% of cane sugar, 1-2% of salt and the balance of water.
5. The preparation method of the quick-frozen dish of the fermented soybean-flavor roasted fish according to claim 1, characterized in that in the step (4), the mass ratio of the seasonings of the quickly boiled water bamboo shoots, the fried bean curd, the fried potatoes, the quickly boiled water agaric, the sprayed fish meat, the quickly boiled water green pepper, the quickly boiled water red pepper and the fermented soybean-flavor roasted fish is 20-35: 30-40: 20-30: 10-20: 40-50: 2-4: 8-10.
6. The preparation method of the quick-frozen dish of the grilled fish with fermented soya bean flavor as claimed in claim 1, wherein in the step (4), the bamboo shoots quick-boiled in water, the agaric quick-boiled in water, the green pepper quick-boiled in water and the red pepper quick-boiled in water are prepared by the following steps: and respectively putting the bamboo shoots, the agaric, the green pepper and the red pepper into boiling water of 96-100 ℃ for boiling for 1-2 min, fishing out and draining to obtain the quick-boiled bamboo shoots, the quick-boiled agaric, the quick-boiled green pepper and the quick-boiled red pepper.
7. The method for preparing quick-frozen dish of grilled fish with fermented soybean flavor as set forth in claim 1, wherein in the step (4), the fried bean curd and the fried potato are prepared by the following method: and respectively cutting the bean curd and the potatoes into strips, frying the strips in vegetable oil at 180-200 ℃ for 1-2 min, taking out the strips, and draining to obtain the fried bean curd and the fried potatoes.
8. The preparation method of the quick-frozen dish of the grilled fish with fermented soya bean flavor as set forth in claim 1, wherein in the step (4), the grilled fish with fermented soya bean flavor seasoning comprises the following components in parts by weight: 20-25 parts of rapeseed oil, 10-18 parts of fermented soya beans, 8-12 parts of beef tallow, 6-10 parts of soy sauce, 4-8 parts of thick broad-bean sauce, 2-6 parts of edible salt, 2-6 parts of garlic, 2-6 parts of ginger, 2-6 parts of monosodium glutamate, 2-6 parts of chicken essence, 2-6 parts of hot pepper, 1-4 parts of yellow wine, 1-4 parts of spices and 1-4 parts of pepper; the fermented soya bean flavored grilled fish seasoning is prepared by the following method: frying the components at 120-160 ℃ for 3-6 min to obtain the fermented soya bean flavored grilled fish seasoning.
9. The quick-frozen fermented soybean-flavor roasted fish dish prepared by the preparation method of the quick-frozen fermented soybean-flavor roasted fish dish of any one of claims 1 to 8.
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