CN112544909A - Processing and storing method of freshwater fish crisp bone whole fish - Google Patents

Processing and storing method of freshwater fish crisp bone whole fish Download PDF

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Publication number
CN112544909A
CN112544909A CN202011407236.9A CN202011407236A CN112544909A CN 112544909 A CN112544909 A CN 112544909A CN 202011407236 A CN202011407236 A CN 202011407236A CN 112544909 A CN112544909 A CN 112544909A
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fish
parts
pepper
processing
bone
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王君
王鹏飞
梁文明
毋占勇
梁鸿
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Shanxi Aquatic Product Breeding Culture Science Experiment Center
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Shanxi Aquatic Product Breeding Culture Science Experiment Center
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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
    • 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
    • A23B4/09—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 with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • 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 is suitable for the technical field of food processing, storage and fresh-keeping, and provides a processing and storage method of freshwater fish crisp bone whole fish, which comprises the steps of cleaning and drying the fish in the shade, and soaking the fish in a first soaking solution for 1-3 hours; heating the oil to 170-190 ℃, putting the pickled fish into the oil, frying the fish until the fish is golden flower-shaped, and fishing out the fish and draining the oil; putting the fried fish into the second soaking solution, stewing for 1-3 hours with slow fire, taking out and draining; frying for 1-30 min again; cooling the fried fish, and then carrying out liquid nitrogen micro-freezing for 10-600 s; preparing boiling soup, cooling, filling into a packaging bag, and finally vacuum packaging; the first steeping fluid and the second steeping fluid used for the first steeping and the second steeping of the invention are selected from a plurality of ingredients, are reasonably matched, have unique flavor and lead the crisp bone whole fish to have delicious taste. The invention realizes 1-2 jin of fresh water fish with crisp bones through a cooking and frying circulation process. The invention also uses liquid nitrogen for micro-freezing and vacuum packaging, thereby effectively prolonging the product quality and the shelf life, and the freezing storage can effectively last for 24 months.

Description

Processing and storing method of freshwater fish crisp bone whole fish
Technical Field
The invention belongs to the technical field of food processing, storage and preservation, and particularly relates to a processing and storage method of freshwater fish crisp bone whole fish.
Background
The fish is one of important sources of animal protein in human food, is rich and high-quality protein, has the effects of balancing nutrition, regulating in vivo water balance, improving immunity, delivering oxygen and necessary nutrients to cells and the like, and can help infants, children and teenagers to grow and develop and also help to recover and heal when the body is ill or has wounds; the fish contains animal protein, calcium, phosphorus, vitamins A, D, B1, B2, etc., and the animal such as pork and chicken are high in content and easy to digest and absorb by human body. The fish also contains only unsaturated fatty acid contained in aquatic animals, can reduce cholesterol and triglyceride, and has good effect in preventing coronary heart disease and cerebral hemorrhage. The fish head, the fish bone and the fish bone contain abundant calcium and trace elements, thereby being helpful for the physical development of teenagers and preventing osteoporosis and other symptoms for the elderly.
Freshwater fish is an important aquatic product resource in China, the culture yield is continuously improved in recent years, but the freshwater fish has more bony spurs and heavy mud fishy smell and is difficult to process. At present, the products in the market generally exist in the forms of low-value fish slices, fish sections, fish blocks, dried fish floss, fish balls, fish cakes and the like, but the products are few in variety and monotonous in taste, are difficult to meet the requirements of different levels, and the demand of deep-processing products is increasing day by day, particularly instant products. At present, deep processing methods of freshwater fish mainly comprise braising, steaming, frying, stewing and the like, ingredients are different, more and less in retained nutritional value, but during processing, fish bodies are boiled to be broken, fish heads, fish bones and fish bones are abandoned by people, and the commercial requirements of the fish cannot be met; the existing crisp bone whole fish containing fish heads, fish bones and fish bones in the market is generally small fish with the same volume as hairtail and yellow croaker, and freshwater fish such as weever, tilapia, carp and the like are rarely processed and sold as crisp bone whole fish due to large volume.
The traditional crisp bone fish production method generally adopts high-pressure treatment, so that the quality of fish meat is reduced, or the time is long, the shortest time is about 60 hours, the procedure is complex, the production efficiency is low, the energy consumption is high, and the large-scale processing is not facilitated. In addition, the prepared crisp bone fish is generally directly packaged and refrigerated for placement, the shelf life of the product is often short due to improper storage and preservation conditions, and the soup is generally packaged separately, so that the use is inconvenient. The liquid nitrogen quick freezing technology can quickly freeze the whole crisp bone fish at the temperature of-196 ℃, the formed ice crystals are fine, and the high fish meat quality can be maintained. Therefore, the development of a complete fresh water fish bone-crisping whole fish processing, storing and fresh-keeping technology is necessary, and the technology has a very positive effect on enriching the fish product market and reducing the sales pressure of fresh fish.
Disclosure of Invention
The invention provides a processing and storing method of freshwater fish crisp bone whole fish, aiming at achieving the effect of whole fish crisp bone by utilizing a normal pressure cooking and frying circulation process, effectively prolonging the product quality and shelf life by combining liquid nitrogen micro-freezing and vacuum packaging technologies, and establishing a set of complete processing, storing and fresh-keeping method and process of freshwater fish crisp bone whole fish.
The invention is realized in such a way that a fresh water fish bone-crisping whole fish processing and storing method comprises the following steps:
s1, cleaning and drying the fish in the shade, and soaking the fish in the first soaking solution for 1-3 hours to preliminarily soften the bony spur and compact the fish meat;
s2, heating the oil to 170-190 ℃, putting the pickled fish into the oil, frying the fish until the fish is golden, and fishing out the fish and draining the oil;
s3, putting the fried fish into the second immersion liquid, stewing for 1-3 hours with slow fire, and fishing out and draining;
s4, frying again for 1-30 min;
s5, quick freezing by liquid nitrogen: after the fried fish is cooled, performing liquid nitrogen micro-freezing for 10-600 s by using a tunnel liquid nitrogen instant freezer, so that the surface of the fish body can be rapidly frozen without subsequent juice filling soup package, and the high quality of the fried fish can be maintained for a long time;
s6, juice filling: firstly, putting various raw materials of the soup seasoning into water, boiling with strong fire to obtain boiling soup, cooling and filling into a packaging bag;
s7, vacuum packaging: placing the slightly frozen whole crisp bone fish into a juice packaging bag, vacuumizing, and freezing and storing at-18 ℃.
Preferably, the formula of the first steeping fluid is a mixture of 5-10 of salt, shallot, dry red pepper, cinnamon, garlic, anise, bay leaves, fennel, gastrodia elata, orange peel, hawthorn, kaempferia galamga, red yeast rice, fenugreek, basil, clove, cardamom, nutmeg, momordica grosvenori, angelica dahurica, pepper, caraway, piper longum, tsaoko amomum fruit, ginger, ricepaperplant pith, lithospermum, sorghum liquor, white sugar, vinegar and soy sauce.
Preferably, the formula of the second steeping fluid is a mixture of 10-20 of shallot, dried red pepper, cinnamon, garlic, anise, bay leaf, fennel, gastrodia elata, orange peel, hawthorn, kaempferia galamga, fenugreek, basil, clove, cardamom, nutmeg, momordica grosvenori, angelica dahurica, pepper, caraway, long pepper, tsaoko cardamon, ginger, ricepaperplant pith and lithospermum.
Preferably, the formula of the soup is a mixture of 10-20 of salt, shallot, dry red pepper, cinnamon, garlic, anise, bay leaf, fennel, gastrodia elata, orange peel, hawthorn, kaempferia galamga, red yeast rice, fenugreek, basil, clove, cardamom, nutmeg, momordica grosvenori, angelica dahurica, pepper, caraway, long pepper, tsaoko amomum fruit, ginger, ricepaperplant pith, lithospermum, sorghum liquor, white sugar, vinegar and soy sauce.
Preferably, the formula of the first impregnation liquid is as follows by weight: 10 parts of green onion, 10 parts of ginger, 10 parts of garlic, 2 parts of pepper, 2 parts of aniseed, 5 parts of vinegar and 10 parts of soy sauce.
Preferably, the formula of the second impregnation liquid is as follows by weight: 10 parts of dry red pepper, 7 parts of star anise, 5 parts of bay leaves, 10 parts of fennel, 3 parts of orange peel, 3 parts of clove, 3 parts of cardamom, 10 parts of momordica grosvenori, 5 parts of angelica dahurica, 5 parts of pepper, 10 parts of long pepper, 4 parts of tsaoko amomum fruit, 5 parts of ginger and 7 parts of lithospermum.
Preferably, the formula of the soup comprises 8 parts of shallot, 5 parts of dried red pepper, 6 parts of anise, 3 parts of bay leaf, 3 parts of fennel, 5 parts of orange peel, 2 parts of hawthorn, 3 parts of clove, 3 parts of nutmeg, 4 parts of momordica grosvenori, 4 parts of angelica dahurica, 3 parts of pepper, 5 parts of long pepper, 6 parts of ginger and 5 parts of ricepaper pith by weight.
Compared with the prior art, the invention has the beneficial effects that: the processing and storing method of the whole crisp bone fish of the freshwater fish is characterized in that the processes from processing to packaging are completed by sequentially carrying out primary dipping, primary frying, stewing, secondary frying, liquid nitrogen micro-freezing, juice filling and packaging, and a plurality of ingredients are selected from a first dipping liquid and a second dipping liquid used for the primary dipping and the secondary dipping, so that the crisp bone fish is reasonable in collocation and unique in flavor, and the taste of the crisp bone fish is delicious. The invention realizes 1-3 jin of fresh water fish with crisp bones through a cooking and frying circulation process. The invention also uses liquid nitrogen for micro-freezing and vacuum packaging, thereby effectively prolonging the product quality and the shelf life, and the freezing storage can effectively last for 24 months.
Drawings
FIG. 1 is a flow chart of a processing and storing method of freshwater fish boneless whole fish of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The first embodiment is as follows: selection of the immersion time
Selecting 800 g of weever, yellow river carp and tilapia respectively, soaking the weever, yellow river carp and tilapia in the first soaking solution for 1-3 hours, frying the mixture to golden flower color, putting the mixture into the second soaking solution for stewing for 2 hours on slow fire, taking out the mixture for draining, carrying out sensory evaluation, and investigating the influence of soaking time on the flavor of the whole crisp bone fish, wherein the results are shown in table 1.
TABLE 1 Effect of immersion time on the flavor of boned whole fish
Figure BDA0002814993300000041
Figure BDA0002814993300000051
Example two: selection of cooking time
Selecting 800 g of weever, yellow river carp and tilapia respectively, soaking the weever, yellow river carp and tilapia in the first steeping liquid for 1.5 hours, frying the mixture to golden flower color, putting the mixture into the second steeping liquid, closing the mixture to be stewed with slow fire, fishing out juice at different time, carrying out sensory evaluation, and investigating the influence of the stewing time on the flavor of the whole crisp bone fish, wherein the results are shown in a table 2.
TABLE 2 Effect of cooking time on the flavor of crisp bone whole fish
Figure BDA0002814993300000052
Figure BDA0002814993300000061
Example three: selection of liquid nitrogen micro-freezing time
Selecting 800 g of weever, yellow river carp and tilapia respectively, soaking the weever, yellow river carp and tilapia in the first steeping liquid for 1.5 hours, frying the weever, putting the weever into the second steeping liquid for stewing for 2 hours with slow fire, fishing out the tilapia for draining juice, frying the weever for 5 minutes again, cooling the weever, freezing the weever by liquid nitrogen, freezing and preserving the weever at the temperature of minus 18 ℃ for 12 months, and inspecting the influence of the freezing time of the liquid nitrogen on the flavor of the whole crisp bone fish, wherein the results are shown in a table 3. The liquid nitrogen micro-freezing time is too short, the frozen ice crystals in the later period of the whole fish are large, the quality of the fish meat is influenced, the fish meat is loosened, and the soup solution enters the inside of the fish meat to influence the taste in the later period; the liquid nitrogen micro-freezing time is too long, and the whole fish is completely frozen, thereby causing waste.
TABLE 3 Effect of liquid nitrogen partial freezing time on the flavor of crisp bone whole fish
Figure BDA0002814993300000062
Figure BDA0002814993300000071
Example four
Referring to fig. 1, the present embodiment provides a technical solution: a fresh water fish crisp bone whole fish processing and storing method, and using weever as a processing product, comprises the following steps:
s1, selecting 20 weever strips with the weight of 500-1000 g, cleaning and drying live fish in the shade, and soaking the live fish in a first soaking solution for 1-2 hours to preliminarily soften bone spurs and compact fish meat, wherein the formula of the soaking solution is as follows: 10 g of scallion, 10 g of ginger, 10 g of garlic, 2 g of pepper, 2 g of aniseed, 5 g of vinegar and 10 g of soy sauce.
S2, heating the oil to 170-190 ℃, putting the pickled fish into the oil, frying the fish until the fish is golden, and fishing out the fish and draining the oil.
S3, putting the fried fish into a second immersion liquid, stewing for 1-2 hours with slow fire, taking out and draining, wherein the formula of the immersion liquid is as follows: 10 g of dry red pepper (soaking water), 7 g of anise, 5 g of bay leaves, 10 g of fennel, 3 g of orange peel, 3 g of clove, 3 g of cardamom, 10 g of momordica grosvenori, 5 g of angelica dahurica, 5 g of pepper, 10 g of long pepper, 4 g of tsaoko amomum fruit, 5 g of ginger and 7 g of lithospermum.
And S4, frying again for 2-10 min.
S5, quick freezing by liquid nitrogen: and cooling the fried fish, then carrying out liquid nitrogen micro-freezing for 10-300 s, and coating ice coat.
S6, juice filling: firstly, placing 8 g of scallion, 5 g of dry red pepper, 6 g of star anise, 3 g of bay leaf, 3 g of common fennel fruit, 5 g of orange peel, 2 g of hawthorn, 3 g of clove, 3 g of nutmeg, 4 g of momordica grosvenori, 4 g of angelica dahurica, 3 g of pepper, 5 g of long pepper, 6 g of ginger and 5 g of ricepaperplant pith in water, boiling with strong fire to obtain boiling soup, and then filling the boiling soup into a packaging bag.
S7, vacuum packaging: placing the slightly frozen whole crisp bone fish into a juice packaging bag, vacuumizing, and freezing and storing at-18 ℃.
EXAMPLE five
Referring to fig. 1, the present embodiment provides a technical solution: a fresh water fish crisp bone whole fish processing and storing method adopts yellow river carp as a processing product, and comprises the following steps:
s1, selecting 20 yellow river carp strips with the weight of 500-1000 g, cleaning and drying live fish in the shade, and soaking the fish in a first soaking solution for 1-2 hours to preliminarily soften bone spurs and compact fish meat, wherein the formula of the soaking solution is as follows: 10 g of scallion, 10 g of ginger, 10 g of garlic, 2 g of pepper, 2 g of aniseed, 5 g of vinegar and 10 g of soy sauce.
S2, heating the oil to 170-190 ℃, putting the pickled fish into the oil, frying the fish until the fish is golden, and fishing out the fish and draining the oil.
S3, putting the fried fish into a second immersion liquid, stewing for 2-3 hours with slow fire, taking out and draining, wherein the formula of the immersion liquid is as follows: 10 g of dry red pepper (soaking water), 7 g of anise, 5 g of bay leaves, 10 g of fennel, 3 g of orange peel, 3 g of clove, 3 g of cardamom, 10 g of momordica grosvenori, 5 g of angelica dahurica, 5 g of pepper, 10 g of long pepper, 4 g of tsaoko amomum fruit, 5 g of ginger and 7 g of lithospermum.
And S4, frying for 5-20 min again.
S5, quick freezing by liquid nitrogen: and cooling the fried fish, then carrying out liquid nitrogen micro-freezing for 30-400 s, and coating ice coat.
S6, juice filling: firstly, placing 8 g of scallion, 5 g of dry red pepper, 6 g of star anise, 3 g of bay leaf, 3 g of common fennel fruit, 5 g of orange peel, 2 g of hawthorn, 3 g of clove, 3 g of nutmeg, 4 g of momordica grosvenori, 4 g of angelica dahurica, 3 g of pepper, 5 g of long pepper, 6 g of ginger and 5 g of ricepaperplant pith in water, boiling with strong fire to obtain boiling soup, and then filling the boiling soup into a packaging bag.
S7, vacuum packaging: placing the slightly frozen whole crisp bone fish into a juice packaging bag, vacuumizing, and freezing and storing at-18 ℃.
EXAMPLE six
Referring to fig. 1, the present embodiment provides a technical solution: a fresh water fish bone-crisped whole fish processing and storing method, and tilapia mossambica is used as a processed product, comprises the following steps:
s1, selecting 20 tilapia mossambica with the weight of 500-1000 g, cleaning and drying live fish in the shade, and soaking the live fish in a soaking solution for 2-3 hours to preliminarily soften bone spurs and compact fish meat, wherein the formula of the soaking solution is as follows: 10 g of scallion, 10 g of ginger, 10 g of garlic, 2 g of pepper, 2 g of aniseed, 5 g of vinegar and 10 g of soy sauce.
S2, heating the oil to 170-190 ℃, putting the pickled fish into the oil, frying the fish until the fish is golden, and fishing out the fish and draining the oil.
S3, putting the fried fish into a second immersion liquid, stewing for 2-3 hours with slow fire, taking out and draining, wherein the formula of the immersion liquid is as follows: 10 g of dry red pepper (soaking water), 7 g of anise, 5 g of bay leaves, 10 g of fennel, 3 g of orange peel, 3 g of clove, 3 g of cardamom, 10 g of momordica grosvenori, 5 g of angelica dahurica, 5 g of pepper, 10 g of long pepper, 4 g of tsaoko amomum fruit, 5 g of ginger and 7 g of lithospermum.
And S4, frying for 5-30 min again.
S5, quick freezing by liquid nitrogen: and cooling the fried fish, then carrying out liquid nitrogen micro-freezing for 60-600 s, and coating ice coat.
S6, juice filling: firstly, placing 8 g of scallion, 5 g of dry red pepper, 6 g of star anise, 3 g of bay leaf, 3 g of common fennel fruit, 5 g of orange peel, 2 g of hawthorn, 3 g of clove, 3 g of nutmeg, 4 g of momordica grosvenori, 4 g of angelica dahurica, 3 g of pepper, 5 g of long pepper, 6 g of ginger and 5 g of ricepaperplant pith in water, boiling with strong fire to obtain boiling soup, and then filling the boiling soup into a packaging bag.
S7, vacuum packaging: placing the slightly frozen whole crisp bone fish into a juice packaging bag, vacuumizing, and freezing and storing at-18 ℃.
The processing and storing method of the whole crisp bone fish of the freshwater fish is characterized in that the processes from processing to packaging are completed by sequentially carrying out primary dipping, primary frying, stewing, secondary frying, liquid nitrogen micro-freezing, juice filling and packaging, and a plurality of ingredients are selected from a first dipping liquid and a second dipping liquid used for the primary dipping and the secondary dipping, so that the crisp bone fish is reasonable in collocation and unique in flavor, and the taste of the crisp bone fish is delicious. The invention realizes 1-3 jin of fresh water fish with crisp bones through a cooking and frying circulation process. The invention also uses liquid nitrogen for micro-freezing and vacuum packaging, thereby effectively prolonging the product quality and the shelf life, and the freezing storage can effectively last for 24 months.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.

Claims (7)

1. A processing and storing method of freshwater fish crisp bone whole fish is characterized in that: the method comprises the following steps:
s1, cleaning and drying the fish in the shade, and soaking the fish in the first soaking solution for 1-3 hours to preliminarily soften the bony spur and compact the fish meat;
s2, heating the oil to 170-190 ℃, putting the pickled fish into the oil, frying the fish until the fish is golden, and fishing out the fish and draining the oil;
s3, putting the fried fish into the second immersion liquid, stewing for 1-3 hours with slow fire, and fishing out and draining;
s4, frying again for 1-30 min;
s5, quick freezing by liquid nitrogen: after the fried fish is cooled, performing liquid nitrogen micro-freezing for 10-600 s by using a tunnel liquid nitrogen instant freezer, so that the surface of the fish body can be rapidly frozen without subsequent juice filling soup package, and the high quality of the fried fish can be maintained for a long time;
s6, juice filling: firstly, putting various raw materials of the soup seasoning into water, boiling with strong fire to obtain boiling soup, cooling and filling into a packaging bag;
s7, vacuum packaging: placing the slightly frozen whole crisp bone fish into a juice packaging bag, vacuumizing, and freezing and storing at-18 ℃.
2. The processing and storage method of the freshwater fish bone-crisped whole fish as claimed in claim 1, characterized in that: the formula of the first steeping fluid is a mixture of 5-10 of salt, shallot, dried red pepper, cinnamon, garlic, anise, bay leaves, fennel, gastrodia elata, orange peel, hawthorn, kaempferia galamga, red yeast rice, fenugreek, basil, clove, cardamom, nutmeg, momordica grosvenori, angelica dahurica, pepper, caraway, long pepper, tsaoko cardamom, ginger, ricepaperplant pith, lithospermum, sorghum liquor, white sugar, vinegar and soy sauce.
3. The processing and storage method of the freshwater fish bone-crisped whole fish as claimed in claim 1, characterized in that: the formula of the second steeping fluid is a mixture of 10-20 of shallot, dried red pepper, cinnamon, garlic, anise, bay leaves, fennel, gastrodia elata, orange peel, hawthorn, rhizoma kaempferiae, fenugreek, basil, clove, cardamom, nutmeg, momordica grosvenori, angelica dahurica, pepper, allspice, piper longum, tsaoko amomum fruit, ginger, ricepaperplant pith and lithospermum.
4. The processing and storage method of the freshwater fish bone-crisped whole fish as claimed in claim 1, characterized in that: the formula of the soup is a mixture of 10-20 of salt, shallot, dried red pepper, cinnamon, garlic, anise, bay leaves, fennel, gastrodia elata, orange peel, hawthorn, kaempferia galamga, red yeast rice, fenugreek, basil, clove, cardamom, nutmeg, momordica grosvenori, angelica dahurica, pepper, caraway, long pepper, tsaoko cardamom, ginger, ricepaper pith, lithospermum, sorghum liquor, white sugar, vinegar and soy sauce.
5. The processing and storage method of the freshwater fish bone-crisped whole fish as claimed in claim 2, characterized in that: the formula of the first impregnation liquid is as follows by weight: 10 parts of green onion, 10 parts of ginger, 10 parts of garlic, 2 parts of pepper, 2 parts of aniseed, 5 parts of vinegar and 10 parts of soy sauce.
6. The processing and storage method of the freshwater fish bone-crisped whole fish as claimed in claim 3, characterized in that: the formula of the second impregnation liquid is as follows by weight: 10 parts of dry red pepper, 7 parts of star anise, 5 parts of bay leaves, 10 parts of fennel, 3 parts of orange peel, 3 parts of clove, 3 parts of cardamom, 10 parts of momordica grosvenori, 5 parts of angelica dahurica, 5 parts of pepper, 10 parts of long pepper, 4 parts of tsaoko amomum fruit, 5 parts of ginger and 7 parts of lithospermum.
7. The processing and storage method of the freshwater fish bone-crisped whole fish as claimed in claim 4, characterized in that: the formula of the soup comprises the following components in parts by weight: 8 parts of scallion, 5 parts of dry red pepper, 6 parts of star anise, 3 parts of bay leaves, 3 parts of fennel, 5 parts of orange peel, 2 parts of hawthorn, 3 parts of clove, 3 parts of nutmeg, 4 parts of momordica grosvenori, 4 parts of angelica dahurica, 3 parts of pepper, 5 parts of long pepper, 6 parts of ginger and 5 parts of ricepaper pith.
CN202011407236.9A 2020-12-03 2020-12-03 Processing and storing method of freshwater fish crisp bone whole fish Pending CN112544909A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106261966A (en) * 2016-08-16 2017-01-04 郑州子非鱼食品有限公司 A kind of processing method of quick-freezing Steamed Yellow river carp fish
CN108719846A (en) * 2018-04-09 2018-11-02 李国旗 A kind of processing method of bone-crisped fish

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106261966A (en) * 2016-08-16 2017-01-04 郑州子非鱼食品有限公司 A kind of processing method of quick-freezing Steamed Yellow river carp fish
CN108719846A (en) * 2018-04-09 2018-11-02 李国旗 A kind of processing method of bone-crisped fish

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Application publication date: 20210326