CN112314895A - Canned fish with fermented soya beans and high content of unsaturated fatty acids and processing method thereof - Google Patents
Canned fish with fermented soya beans and high content of unsaturated fatty acids and processing method thereof Download PDFInfo
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 97
- 244000068988 Glycine max Species 0.000 title claims abstract description 97
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 63
- 235000021122 unsaturated fatty acids Nutrition 0.000 title claims abstract description 36
- 150000004670 unsaturated fatty acids Chemical class 0.000 title claims abstract description 36
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 241000594011 Leuciscus leuciscus Species 0.000 claims abstract description 156
- 238000010411 cooking Methods 0.000 claims abstract description 52
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 43
- 150000003839 salts Chemical class 0.000 claims abstract description 40
- 235000013601 eggs Nutrition 0.000 claims abstract description 38
- 229920002472 Starch Polymers 0.000 claims abstract description 33
- 235000019698 starch Nutrition 0.000 claims abstract description 33
- 239000008107 starch Substances 0.000 claims abstract description 33
- 241000234314 Zingiber Species 0.000 claims abstract description 30
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 30
- 235000008397 ginger Nutrition 0.000 claims abstract description 30
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 30
- 235000014101 wine Nutrition 0.000 claims abstract description 30
- 238000005554 pickling Methods 0.000 claims abstract description 19
- 235000015067 sauces Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims description 20
- 238000005520 cutting process Methods 0.000 claims description 19
- 235000019198 oils Nutrition 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 238000007789 sealing Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 235000013324 preserved food Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 210000001015 abdomen Anatomy 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 238000009924 canning Methods 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 210000002816 gill Anatomy 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 238000011068 loading method Methods 0.000 claims description 5
- 210000003205 muscle Anatomy 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- 238000007790 scraping Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 238000003860 storage Methods 0.000 description 3
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- 238000009931 pascalization Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
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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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt 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
- 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
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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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—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
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Abstract
The invention discloses a fermented soya bean fried fish can with high content of unsaturated fatty acid and a processing method thereof, and the formula comprises: the dace comprises dried fermented soya beans, dace, cooking wine, eggs, starch, rapeseed oil, refined salt, soy sauce and ginger slices, wherein the dried fermented soya beans, the dace, the cooking wine, the eggs, the starch, the rapeseed oil, the refined salt, the soy sauce and the ginger slices are respectively prepared from the following components in percentage by mass: 15-25 parts of dry fermented soya beans, 60-80 parts of dace, 15-25 parts of cooking wine, 10-20 parts of eggs, 5-10 parts of starch, 10-20 parts of rapeseed oil, 1-3 parts of refined salt, 2-4 parts of soy sauce and 1-2 parts of ginger slices; the dace is used as a raw material, slicing and pickling are carried out, then dry fermented soya beans, starch, rapeseed oil and eggs are added to be mixed to prepare fermented soya bean sauce, the dace, the rapeseed oil and the eggs all contain rich unsaturated fatty acids, and the dace, the rapeseed oil and the eggs are easy to digest and absorb and are beneficial to eating of users.
Description
Technical Field
The invention relates to the technical field of canned fried fish with fermented soya beans, in particular to a canned fried fish with fermented soya beans with high unsaturated fatty acid content
Canned fish with fermented soya beans and processing method thereof.
Background
The canned fish is an instant canned product prepared by processing fresh or frozen fish as a raw material, canning, adding seasonings, sealing, sterilizing and the like, and is classified into the categories of braising, tomato juice, fresh frying, steaming, smoking, oil immersion, water immersion and the like according to different processing methods; the traditional canned fried fish with fermented soya beans is prepared by taking grass carp as a raw material and directly adding dried fermented soya beans for mixing, has low nutritional value, does not contain unsaturated fatty acid, is extremely difficult to digest and absorb and is not beneficial to eating by users, and the traditional canned fried fish with fermented soya beans is directly prepared by a frying method, is not beneficial to the taste of fish slices, reduces the mouthfeel of the canned fried fish with fermented soya beans, and reduces the storage time; in view of these drawbacks, it is necessary to design a canned food with fried fish with fermented soya beans and a method for processing the same.
Disclosure of Invention
The invention aims to provide a canned fish with fermented soya beans and fried fish with high content of unsaturated fatty acid and a processing method thereof, so as to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: a canned food containing high content of unsaturated fatty acids and fried fish with fermented soya beans comprises: the dace comprises dried fermented soya beans, dace, cooking wine, eggs, starch, rapeseed oil, refined salt, soy sauce and ginger slices, wherein the dried fermented soya beans, the dace, the cooking wine, the eggs, the starch, the rapeseed oil, the refined salt, the soy sauce and the ginger slices are respectively prepared from the following components in percentage by mass: 15-25 parts of dry fermented soya beans, 60-80 parts of dace, 15-25 parts of cooking wine, 10-20 parts of eggs, 5-10 parts of starch, 10-20 parts of rapeseed oil, 1-3 parts of refined salt, 2-4 parts of soy sauce and 1-2 parts of ginger slices.
A processing method of canned fish with fermented soya beans and fried with fish with high content of unsaturated fatty acid comprises the following steps of, step one, selecting raw materials; step two, treating dace; step three, fermented soya beans are made; step four, mixing and frying; step five, canning and storing;
in the first step, the components in percentage by mass are as follows: weighing 15-25 parts of dry fermented soya beans, 60-80 parts of dace, 15-25 parts of cooking wine, 10-20 parts of eggs, 5-10 parts of starch, 10-20 parts of rapeseed oil, 1-3 parts of refined salt, 2-4 parts of soy sauce and 1-2 parts of ginger slices;
in the second step, dace treatment comprises the following steps:
1) manually selecting fresh dace with glossy epidermis, bright red gills, elastic muscles, no damage to the belly and no peculiar smell, carrying out disc-by-disc inspection on the dace, spraying and cleaning the surface of the dace, and then standing to control the moisture;
2) removing the head of the dace with the moisture controlled to be dry, scraping fish scales, cutting the fish belly, cutting the fin of the dace, removing the viscera, cleaning, transversely cutting the dace, cleaning again, and controlling the moisture;
3) preparing a pickling tank, adding refined salt, clear water and ginger slices, stirring for 10-20min, coating refined salt on the inside of the transversely cut dace, putting the dace into the pickling tank, and pickling for 20-40min to obtain pickled dace slices;
in the third step, the fermented soya beans are produced by the following steps:
1) manually adding rapeseed oil into a pot, boiling the oil to 80-90 ℃, mixing dry fermented soya beans and starch, stirring, adding into the pot, and adding water for boiling;
2) adding cooking wine, refined salt and egg, cooking for 5-10min, adding soy sauce, stirring for 20-40min, and heating to 80-90 deg.C to obtain fermented soybean paste;
wherein in the fourth step, the mixed frying comprises the following steps:
1) manually cleaning the dace in the pot, adding rapeseed oil, cooking the oil to 90-100 ℃, and then pouring the salted dace pieces in the step two 3) into the pot for frying until the two surfaces of the dace pieces are golden and fished out;
2) pouring the fermented soya bean sauce obtained in the step three 2) into a pot, frying, pouring the fried dace slices into the pot for cooking until the surface of the dace is discolored, and taking out the dace slices;
3) pouring the cooked dace into a pressure cooker, processing for 20-30min in a water-proof high pressure manner, and then fishing out, standing and cooling to room temperature;
4) loading dace processed under high pressure into cans, transversely arranging the dace in order, uniformly matching each can, covering the cans, and then putting the cans into a vacuum sealing machine for sealing to obtain canned fried fish with fermented soya beans and high content of unsaturated fatty acid;
in the fifth step, the canned fish with fermented soya beans with high unsaturated fatty acid content obtained in the fourth step 3) is placed in a refrigerating chamber for cooling, and then is packaged in boxes and stored in a refrigeration house.
According to the technical scheme, the components are as follows by mass percent: 16 parts of dried fermented soya beans, 60 parts of dace, 20 parts of cooking wine, 10 parts of eggs, 5 parts of starch, 10 parts of rapeseed oil, 2 parts of refined salt, 4 parts of soy sauce and 1 part of ginger slices.
According to the technical scheme, the length of the transverse cut of the dace in the step 2) is 2-3 cm.
According to the technical scheme, the cooking temperature in the step three 2) is 50-60 ℃.
According to the technical scheme, the dry oil content of the dace pieces fished out in the step four 1) needs to be controlled.
According to the technical scheme, manual rolling is needed during cooking in the step four 2).
According to the technical scheme, in the fifth step, the box needs to be disinfected by ultraviolet irradiation before being packed.
Compared with the prior art, the invention has the following beneficial effects: the dace sauce is safe and reliable, the dace is taken as a raw material, slicing and pickling are carried out, then the dry fermented soya beans, starch, rapeseed oil and eggs are added to be mixed to prepare the fermented soya bean sauce, the dace, the rapeseed oil and the eggs all contain rich unsaturated fatty acids, meanwhile, the digestion and the absorption are easy, the dace, the rapeseed oil and the eggs are favorable for a user to eat, the preparation method of pickling, frying and frying at last is adopted, the taste of the dace is better facilitated, the taste of the canned fish with fermented soya beans is improved, the high-pressure processing of a pressure cooker and the sealed storage of a vacuum sealing machine are adopted, the storage time is prolonged, the eating is convenient, the process is simple and precise, other expensive canned fish with fermented soya beans and fried can production processes can be replaced, the effect is remarkable, the raw.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution: a canned food containing high content of unsaturated fatty acids and fried fish with fermented soya beans and its preparation method are provided:
example 1:
a canned food containing high content of unsaturated fatty acids and fried fish with fermented soya beans comprises: the dace comprises dried fermented soya beans, dace, cooking wine, eggs, starch, rapeseed oil, refined salt, soy sauce and ginger slices, wherein the dried fermented soya beans, the dace, the cooking wine, the eggs, the starch, the rapeseed oil, the refined salt, the soy sauce and the ginger slices are respectively prepared from the following components in percentage by mass: 20 parts of dried fermented soya beans, 60 parts of dace, 15 parts of cooking wine, 10 parts of eggs, 5 parts of starch, 10 parts of rapeseed oil, 2 parts of refined salt, 4 parts of soy sauce and 1 part of ginger slices.
A processing method of canned fish with fermented soya beans and fried with fish with high content of unsaturated fatty acid comprises the following steps of, step one, selecting raw materials; step two, treating dace; step three, fermented soya beans are made; step four, mixing and frying; step five, canning and storing;
in the first step, the components in percentage by mass are as follows: weighing 20 parts of dried fermented soya beans, 60 parts of dace, 15 parts of cooking wine, 10 parts of eggs, 5 parts of starch, 10 parts of rapeseed oil, 2 parts of refined salt, 4 parts of soy sauce and 1 part of ginger slices;
in the second step, dace treatment comprises the following steps:
1) manually selecting fresh dace with glossy epidermis, bright red gills, elastic muscles, no damage to the belly and no peculiar smell, carrying out disc-by-disc inspection on the dace, spraying and cleaning the surface of the dace, and then standing to control the moisture;
2) removing the head of the dace with the moisture controlled to be dry, scraping fish scales, then cutting the fish belly, cutting the fin of the dace, removing the viscera, cleaning, then transversely cutting the dace to obtain a dace with the transverse cutting length of 2-3cm, cleaning again, and controlling the moisture;
3) preparing a pickling tank, adding refined salt, clear water and ginger slices, stirring for 10-20min, coating refined salt on the inside of the transversely cut dace, putting the dace into the pickling tank, and pickling for 20-40min to obtain pickled dace slices;
in the third step, the fermented soya beans are produced by the following steps:
1) manually adding rapeseed oil into a pot, boiling the oil to 80-90 ℃, mixing dry fermented soya beans and starch, stirring, adding into the pot, and adding water for boiling;
2) adding cooking wine, refined salt and egg, cooking for 5-10min at 50-60 deg.C, adding soy sauce, stirring for 20-40min, and heating to 80-90 deg.C to obtain fermented soybean paste;
wherein in the fourth step, the mixed frying comprises the following steps:
1) manually cleaning the dace in the pot, adding rapeseed oil, cooking the oil to 90-100 ℃, then pouring the cured dace pieces obtained in the step two 3) into the pot for frying until the two surfaces of the dace pieces are golden, and fishing out the fished dace pieces, wherein the oil content of the fished dace pieces needs to be controlled to be dry;
2) pouring the fermented soya bean sauce obtained in the step three 2) into a pot, frying, pouring the fried dace slices into the pot for cooking, and rolling manually during cooking until the surface of the dace is discolored, so that the dace slices can be fished out;
3) pouring the cooked dace into a pressure cooker, processing for 20-30min in a water-proof high pressure manner, and then fishing out, standing and cooling to room temperature;
4) loading dace processed under high pressure into cans, transversely arranging the dace in order, uniformly matching each can, covering the cans, and then putting the cans into a vacuum sealing machine for sealing to obtain canned fried fish with fermented soya beans and high content of unsaturated fatty acid;
in the fifth step, the canned fish with fermented soya beans and high unsaturated fatty acid content obtained in the fourth step 3) is placed in a refrigerating chamber for cooling, and then is packaged into boxes integrally and stored in a refrigerating chamber, wherein the boxes need to be sterilized by ultraviolet irradiation before being packaged.
Example 2:
a canned food containing high content of unsaturated fatty acids and fried fish with fermented soya beans comprises: the dace comprises dried fermented soya beans, dace, cooking wine, eggs, starch, rapeseed oil, refined salt, soy sauce and ginger slices, wherein the dried fermented soya beans, the dace, the cooking wine, the eggs, the starch, the rapeseed oil, the refined salt, the soy sauce and the ginger slices are respectively prepared from the following components in percentage by mass: 16 parts of dried fermented soya beans, 60 parts of dace, 20 parts of cooking wine, 10 parts of eggs, 5 parts of starch, 10 parts of rapeseed oil, 2 parts of refined salt, 4 parts of soy sauce and 1 part of ginger slices.
A processing method of canned fish with fermented soya beans and fried with fish with high content of unsaturated fatty acid comprises the following steps of, step one, selecting raw materials; step two, treating dace; step three, fermented soya beans are made; step four, mixing and frying; step five, canning and storing;
in the first step, the components in percentage by mass are as follows: weighing 16 parts of dried fermented soya beans, 60 parts of dace, 20 parts of cooking wine, 10 parts of eggs, 5 parts of starch, 10 parts of rapeseed oil, 2 parts of refined salt, 4 parts of soy sauce and 1 part of ginger slices;
in the second step, dace treatment comprises the following steps:
1) manually selecting fresh dace with glossy epidermis, bright red gills, elastic muscles, no damage to the belly and no peculiar smell, carrying out disc-by-disc inspection on the dace, spraying and cleaning the surface of the dace, and then standing to control the moisture;
2) removing the head of the dace with the moisture controlled to be dry, scraping fish scales, then cutting the fish belly, cutting the fin of the dace, removing the viscera, cleaning, then transversely cutting the dace to obtain a dace with the transverse cutting length of 2-3cm, cleaning again, and controlling the moisture;
3) preparing a pickling tank, adding refined salt, clear water and ginger slices, stirring for 10-20min, coating refined salt on the inside of the transversely cut dace, putting the dace into the pickling tank, and pickling for 20-40min to obtain pickled dace slices; in the third step, the fermented soya beans are produced by the following steps:
1) manually adding rapeseed oil into a pot, boiling the oil to 80-90 ℃, mixing dry fermented soya beans and starch, stirring, adding into the pot, and adding water for boiling;
2) adding cooking wine, refined salt and egg, cooking for 5-10min at 50-60 deg.C, adding soy sauce, stirring for 20-40min, and heating to 80-90 deg.C to obtain fermented soybean paste;
wherein in the fourth step, the mixed frying comprises the following steps:
1) manually cleaning the dace in the pot, adding rapeseed oil, cooking the oil to 90-100 ℃, then pouring the cured dace pieces obtained in the step two 3) into the pot for frying until the two surfaces of the dace pieces are golden, and fishing out the fished dace pieces, wherein the oil content of the fished dace pieces needs to be controlled to be dry;
2) pouring the fermented soya bean sauce obtained in the step three 2) into a pot, frying, pouring the fried dace slices into the pot for cooking, and rolling manually during cooking until the surface of the dace is discolored, so that the dace slices can be fished out;
3) pouring the cooked dace into a pressure cooker, processing for 20-30min in a water-proof high pressure manner, and then fishing out, standing and cooling to room temperature;
4) loading dace processed under high pressure into cans, transversely arranging the dace in order, uniformly matching each can, covering the cans, and then putting the cans into a vacuum sealing machine for sealing to obtain canned fried fish with fermented soya beans and high content of unsaturated fatty acid;
in the fifth step, the canned fish with fermented soya beans and high unsaturated fatty acid content obtained in the fourth step 3) is placed in a refrigerating chamber for cooling, and then is packaged into boxes integrally and stored in a refrigerating chamber, wherein the boxes need to be sterilized by ultraviolet irradiation before being packaged.
Example 3:
a canned food containing high content of unsaturated fatty acids and fried fish with fermented soya beans comprises: the dace comprises dried fermented soya beans, dace, cooking wine, eggs, starch, rapeseed oil, refined salt, soy sauce and ginger slices, wherein the dried fermented soya beans, the dace, the cooking wine, the eggs, the starch, the rapeseed oil, the refined salt, the soy sauce and the ginger slices are respectively prepared from the following components in percentage by mass: 25 parts of dried fermented soya beans, 60 parts of dace, 25 parts of cooking wine, 10 parts of eggs, 5 parts of starch, 10 parts of rapeseed oil, 2 parts of refined salt, 4 parts of soy sauce and 1 part of ginger slices.
A processing method of canned fish with fermented soya beans and fried with fish with high content of unsaturated fatty acid comprises the following steps of, step one, selecting raw materials; step two, treating dace; step three, fermented soya beans are made; step four, mixing and frying; step five, canning and storing;
in the first step, the components in percentage by mass are as follows: weighing 25 parts of dried fermented soya beans, 60 parts of dace, 25 parts of cooking wine, 10 parts of eggs, 5 parts of starch, 10 parts of rapeseed oil, 2 parts of refined salt, 4 parts of soy sauce and 1 part of ginger slices;
in the second step, dace treatment comprises the following steps:
1) manually selecting fresh dace with glossy epidermis, bright red gills, elastic muscles, no damage to the belly and no peculiar smell, carrying out disc-by-disc inspection on the dace, spraying and cleaning the surface of the dace, and then standing to control the moisture;
2) removing the head of the dace with the moisture controlled to be dry, scraping fish scales, then cutting the fish belly, cutting the fin of the dace, removing the viscera, cleaning, then transversely cutting the dace to obtain a dace with the transverse cutting length of 2-3cm, cleaning again, and controlling the moisture;
3) preparing a pickling tank, adding refined salt, clear water and ginger slices, stirring for 10-20min, coating refined salt on the inside of the transversely cut dace, putting the dace into the pickling tank, and pickling for 20-40min to obtain pickled dace slices; in the third step, the fermented soya beans are produced by the following steps:
1) manually adding rapeseed oil into a pot, boiling the oil to 80-90 ℃, mixing dry fermented soya beans and starch, stirring, adding into the pot, and adding water for boiling;
2) adding cooking wine, refined salt and egg, cooking for 5-10min at 50-60 deg.C, adding soy sauce, stirring for 20-40min, and heating to 80-90 deg.C to obtain fermented soybean paste;
wherein in the fourth step, the mixed frying comprises the following steps:
1) manually cleaning the dace in the pot, adding rapeseed oil, cooking the oil to 90-100 ℃, then pouring the cured dace pieces obtained in the step two 3) into the pot for frying until the two surfaces of the dace pieces are golden, and fishing out the fished dace pieces, wherein the oil content of the fished dace pieces needs to be controlled to be dry;
2) pouring the fermented soya bean sauce obtained in the step three 2) into a pot, frying, pouring the fried dace slices into the pot for cooking, and rolling manually during cooking until the surface of the dace is discolored, so that the dace slices can be fished out;
3) pouring the cooked dace into a pressure cooker, processing for 20-30min in a water-proof high pressure manner, and then fishing out, standing and cooling to room temperature;
4) loading dace processed under high pressure into cans, transversely arranging the dace in order, uniformly matching each can, covering the cans, and then putting the cans into a vacuum sealing machine for sealing to obtain canned fried fish with fermented soya beans and high content of unsaturated fatty acid;
in the fifth step, the canned fish with fermented soya beans and high unsaturated fatty acid content obtained in the fourth step 3) is placed in a refrigerating chamber for cooling, and then is packaged into boxes integrally and stored in a refrigerating chamber, wherein the boxes need to be sterilized by ultraviolet irradiation before being packaged.
The properties of the examples are compared in the following table:
based on the above, the dace fried fish sauce is safe and reliable, the dace is used as a raw material, slicing and pickling are carried out, then the dry fermented soya beans, the starch, the rapeseed oil and the eggs are added to be mixed to prepare the fermented soya bean sauce, the dace, the rapeseed oil and the eggs all contain rich unsaturated fatty acids, and are easy to digest and absorb, so that the dace fried fish sauce is beneficial to eating of users.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. A canned fish with fermented soya beans and fried fish with high content of unsaturated fatty acids is characterized in that: the formula comprises the following components: the dace comprises dried fermented soya beans, dace, cooking wine, eggs, starch, rapeseed oil, refined salt, soy sauce and ginger slices, wherein the dried fermented soya beans, the dace, the cooking wine, the eggs, the starch, the rapeseed oil, the refined salt, the soy sauce and the ginger slices are respectively prepared from the following components in percentage by mass: 15-25 parts of dry fermented soya beans, 60-80 parts of dace, 15-25 parts of cooking wine, 10-20 parts of eggs, 5-10 parts of starch, 10-20 parts of rapeseed oil, 1-3 parts of refined salt, 2-4 parts of soy sauce and 1-2 parts of ginger slices.
2. A processing method of canned fish with fermented soya beans and fried with fish with high content of unsaturated fatty acid comprises the following steps of, step one, selecting raw materials; step two, treating dace; step three, fermented soya beans are made; step four, mixing and frying; step five, canning and storing; the method is characterized in that:
in the first step, the components in percentage by mass are as follows: weighing 15-25 parts of dry fermented soya beans, 60-80 parts of dace, 15-25 parts of cooking wine, 10-20 parts of eggs, 5-10 parts of starch, 10-20 parts of rapeseed oil, 1-3 parts of refined salt, 2-4 parts of soy sauce and 1-2 parts of ginger slices;
in the second step, dace treatment comprises the following steps:
1) manually selecting fresh dace with glossy epidermis, bright red gills, elastic muscles, no damage to the belly and no peculiar smell, carrying out disc-by-disc inspection on the dace, spraying and cleaning the surface of the dace, and then standing to control the moisture;
2) removing the head of the dace with the moisture controlled to be dry, scraping fish scales, cutting the fish belly, cutting the fin of the dace, removing the viscera, cleaning, transversely cutting the dace, cleaning again, and controlling the moisture;
3) preparing a pickling tank, adding refined salt, clear water and ginger slices, stirring for 10-20min, coating refined salt on the inside of the transversely cut dace, putting the dace into the pickling tank, and pickling for 20-40min to obtain pickled dace slices;
in the third step, the fermented soya beans are produced by the following steps:
1) manually adding rapeseed oil into a pot, boiling the oil to 80-90 ℃, mixing dry fermented soya beans and starch, stirring, adding into the pot, and adding water for boiling;
2) adding cooking wine, refined salt and egg, cooking for 5-10min, adding soy sauce, stirring for 20-40min, and heating to 80-90 deg.C to obtain fermented soybean paste;
wherein in the fourth step, the mixed frying comprises the following steps:
1) manually cleaning the dace in the pot, adding rapeseed oil, cooking the oil to 90-100 ℃, and then pouring the salted dace pieces in the step two 3) into the pot for frying until the two surfaces of the dace pieces are golden and fished out;
2) pouring the fermented soya bean sauce obtained in the step three 2) into a pot, frying, pouring the fried dace slices into the pot for cooking until the surface of the dace is discolored, and taking out the dace slices;
3) pouring the cooked dace into a pressure cooker, processing for 20-30min in a water-proof high pressure manner, and then fishing out, standing and cooling to room temperature;
4) loading dace processed under high pressure into cans, transversely arranging the dace in order, uniformly matching each can, covering the cans, and then putting the cans into a vacuum sealing machine for sealing to obtain canned fried fish with fermented soya beans and high content of unsaturated fatty acid;
in the fifth step, the canned fish with fermented soya beans with high unsaturated fatty acid content obtained in the fourth step 3) is placed in a refrigerating chamber for cooling, and then is packaged in boxes and stored in a refrigeration house.
3. The canned fish with fermented soya beans and fried with fish having a high content of unsaturated fatty acids according to claim 1, wherein: the components are as follows by mass percent: 16 parts of dried fermented soya beans, 60 parts of dace, 20 parts of cooking wine, 10 parts of eggs, 5 parts of starch, 10 parts of rapeseed oil, 2 parts of refined salt, 4 parts of soy sauce and 1 part of ginger slices.
4. The method for processing canned food with fried fish with fermented soya beans having high content of unsaturated fatty acids according to claim 2, wherein: the length of the dace transverse cutting in the step 2) is 2-3 cm.
5. The method for processing canned food with fried fish with fermented soya beans having high content of unsaturated fatty acids according to claim 2, wherein: the cooking temperature in the step three 2) is 50-60 ℃.
6. The method for processing canned food with fried fish with fermented soya beans having high content of unsaturated fatty acids according to claim 2, wherein: and controlling the dry oil content of the dace pieces fished out in the step four 1).
7. The method for processing canned food with fried fish with fermented soya beans having high content of unsaturated fatty acids according to claim 2, wherein: and in the step four 2), manual rolling is needed during cooking.
8. The method for processing canned food with fried fish with fermented soya beans having high content of unsaturated fatty acids according to claim 2, wherein: and in the fifth step, the box needs to be sterilized by ultraviolet irradiation before being packed.
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| CN104957671A (en) * | 2015-06-16 | 2015-10-07 | 湖北土老憨生态农业科技股份有限公司 | Fermented chilli fermented soya bean fish belly canned food and preparation method thereof |
| CN107223911A (en) * | 2017-06-22 | 2017-10-03 | 广州鹰金钱企业集团公司 | A kind of spicy dace can and preparation method thereof |
| CN109247523A (en) * | 2018-08-24 | 2019-01-22 | 广东甘竹罐头有限公司 | A kind of dace with black bean can and preparation method thereof |
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Patent Citations (3)
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| CN104957671A (en) * | 2015-06-16 | 2015-10-07 | 湖北土老憨生态农业科技股份有限公司 | Fermented chilli fermented soya bean fish belly canned food and preparation method thereof |
| CN107223911A (en) * | 2017-06-22 | 2017-10-03 | 广州鹰金钱企业集团公司 | A kind of spicy dace can and preparation method thereof |
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