CN112971056A

CN112971056A - Freshwater fish rib and intercostal meat processing method thereof

Info

Publication number: CN112971056A
Application number: CN202110283212.5A
Authority: CN
Inventors: 施文正; 姜昕; 冯倩; 许惠雅; 陈晴; 姜晴晴; 汪之和; 王锡昌; 李立; 钟建
Original assignee: Shanghai Ocean University
Current assignee: Shanghai Ocean University
Priority date: 2021-03-16
Filing date: 2021-03-16
Publication date: 2021-06-18

Abstract

The invention provides a freshwater fish rib and a method for processing intercostal meat thereof, which comprises the following steps: (1) pretreatment of fish ribs; (2) soaking and pickling the fishrib bone: immersing the pretreated fish ribs into brine, and pickling for 12 hours; (3) draining the fishrib bone; (4) frying: putting the drained fishrib bones into an oil pan to be fried to be well cooked; (5) seasoning: taking out the fried fish ribs from the oil pan, immediately putting into seasoning brine, heating for 1min, and taking out; (6) standing and flavoring; (7) packaging and sterilizing: vacuum packaging the final product, and sterilizing at 121 deg.C for 20 min. The preparation method is simple, and the rib bones and the intercostal meat are effectively processed and utilized; the spiced flavor can well cover the earthy taste of the freshwater fish, and the fishrib bone is soft after packaging and sterilization, so that the spiced flavor can be made into leisure instant food.

Description

Freshwater fish rib and intercostal meat processing method thereof

Technical Field

The invention belongs to the field of food processing, and particularly relates to a freshwater fish rib and a processing method of intercostal meat of the freshwater fish rib.

Background

With the increase of the total amount of freshwater fish culture in China, the processing yield of fish products is increased year by year. A large amount of byproducts (such as fish heads, fish bones, fish skins, fish scales and the like) are generated in the processing process, and the processing treatment and the comprehensive utilization of the byproducts are increasingly paid more attention by people. The mass of the freshwater fish by-product accounts for more than 50% of the total mass of the fish, wherein the skull and the backbone account for 10-15%, and the relative proportion is large; therefore, how to treat the fishbone by-products, increase the additional value of related products and realize comprehensive processing and utilization is the key point of research on the processing and utilization of the freshwater fish fishbone.

At present, the fish processing by-products in China are mainly processed into fertilizers and feeds, and effective ingredients are extracted to realize resource utilization, so that environmental pollution caused by waste is avoided. The processing and manufacturing of the fertilizer and the feed can realize resource utilization, but the processing added value is lower; the extraction of effective components can realize high-value application, but still has the problems of processing technology, industrialization and the like. The processed food is another way for treating the fish byproducts, the chopped chili fish heads, the crisp fish skins, the crisp fish bones and the like are prepared from the processed byproducts in the market, but the food types and the processing modes are single.

The fish ribs are positioned around the abdominal cavity of the fish and protect the bones of the viscera; the freshwater fish is relatively large in size, the ribs of the freshwater fish are thick and evenly distributed, and a small amount of intercostal meat is arranged among the ribs. The fish rib bone powder can be processed properly to be made into special leisure food, and the resource utilization problem of the fish rib bone is effectively solved. The method is characterized in that the rib bones and the intercostal meat are fried and the marinade is prepared into the spiced fish product, and the method has the advantages that: (1) the taste is delicious, and the peculiar earthy smell of the freshwater fish is reduced. (2) Through frying, intercostal meat and fishbone are easier to separate, the fishbone is beneficial to being removed, and the intercostal meat can be directly eaten as a dish; or vacuum packaging, and autoclaving to obtain snack food with soft fish bone and intercostal meat. (3) The method can increase the utilization mode of the fresh water fish rib resources by processing the fresh water fish into food.

Disclosure of Invention

The technical problem to be solved by the invention is to provide a method for preparing food by using the fishrib bones and the intercostal meat thereof, which has delicious taste and simple operation.

In order to achieve the purpose, the technical scheme of the invention is as follows:

a method for processing fresh water fish ribs and intercostal meat thereof comprises the following steps:

(1) pretreatment of fish ribs: the fishrib bone and the meat slices between the ribs are cleaned, the transparent film of the fish abdominal cavity can be left, and the black film needs to be completely removed.

(2) Soaking and pickling the fishrib bone: flatly placing the rib bones in a pickling container, placing shredded scallion and shredded ginger between every two layers, adding cooled pickling brine into the container until all the rib bones are placed, and placing the container in a low-temperature environment for pickling for 12 hours.

(3) Draining the fishrib bone: taking out the cured fishrib bone, removing the shredded scallion on the surface, spreading the fishrib bone on a ventilated place, and naturally drying the fishrib bone in the air or naturally draining the fishrib bone in a cool place.

(4) Frying: putting the drained fishrib bone into an oil pot at the temperature of 180-.

(5) Seasoning: boiling water in a seasoning pot, putting the scallion, the ginger, the pepper, the aniseed, the dark soy sauce and the light soy sauce into the pot, heating until the scallion sections become soft, and fishing out the seasoning. Adding white sugar, salt, cooking wine and five spice powder, stirring, and adjusting to slow fire. Taking out the fried fish ribs from the oil pan, immediately putting into seasoning gravy, heating for 1min, and taking out.

(6) Standing and flavoring: taking out the seasoned fish ribs, putting into a container with a cover, and sealing to make the fish ribs fully tasty. When the temperature of the fishrib is reduced to room temperature, the fishrib can be taken out for sterilization and packaging or can be directly eaten.

(7) Packaging and sterilizing: weighing 20-40g of processed finished product, sealing in a sterilized vacuum packaging bag, and sterilizing at 121 deg.C for 20 min.

In one embodiment of the present invention, the ingredient ratio in the marinade in step (2) is, by weight, water: scallion: ginger: chinese prickly ash: and (3) large material: and (3) dark soy sauce: light soy sauce: salt 1700: 70: 20: 1: 1: 20: 40: 3, boiling with big fire until the onion sections become soft, and cooling to room temperature. The proportions of the scallion, the ginger, the pepper and the aniseed can be adjusted to +/-100% according to the preference, the proportions of the dark soy sauce, the light soy sauce and the salt can be adjusted to +/-40% according to the preference, and the units are unified to be basic units of mass.

In one embodiment of the present invention, in step (2), the ratio of the fish ribs to the shredded scallion and ginger is: 50: 2: 1, the proportion of the scallion and the ginger can be adjusted to +/-100 percent according to the preference, and the units are unified into the basic unit of mass.

In one embodiment of the present invention, the temperature in the low temperature environment in the step (2) is 4 to 10 ℃.

In one embodiment of the present invention, in step (5), the ingredient ratio of the seasoning halide is as follows, water: scallion: ginger: chinese prickly ash: and (3) large material: and (3) dark soy sauce: light soy sauce: white granulated sugar: salt: cooking wine: the five spice powder is 2000: 80: 40: 1: 1: 20: 40: 45: 12: 40: the proportion of scallion, ginger, pepper, aniseed and cooking wine can be adjusted to +/-100% according to the preference, the proportion of dark soy sauce, light soy sauce, salt, white granulated sugar and salt ingredients can be adjusted to +/-40% according to the preference, and the units are unified to be basic units of mass.

Through the technical scheme, the invention has the beneficial effects that:

the spiced fishrib product prepared by the invention can be used as an instant product, and can also be packaged and sterilized to be used as a leisure food. The earthy taste of the freshwater fish is reduced by processing, and the fresh flavor is added, so that the processing and utilization of fish byproducts are realized, and the types of instant food are enriched.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below. It is obvious that the drawings in the following description are only some embodiments of the invention, and that for a person skilled in the art, other drawings can be derived from them without inventive effort.

FIG. 1 is a process flow diagram of the preparation method of the present invention.

FIG. 2 is a schematic view of the processing of the ribs and intercostal meat of the freshwater fish of the invention at various stages.

Detailed Description

In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further explained below by combining the specific drawings.

Example 1

The invention discloses a freshwater fish rib and a method for processing intercostal meat thereof, which comprises the following steps:

(1) pretreatment of fish ribs: the method comprises the following steps of cleaning up the ribs and the inter-costal fillets of the silver carp, leaving a transparent film in the abdominal cavity of the silver carp, and completely removing a black film.

(2) Soaking and pickling the fishrib bone: preparing 20g of shredded scallion and 10g of shredded ginger, flatly placing 500g of fishrib bones in a pickling container, placing shredded scallion and shredded ginger between every two layers, adding cooled pickling brine into the container until all the fishrib bones are placed, and soaking and pickling for 12 hours at a low temperature of 4 ℃ until the fishrib bones are completely submerged. 850g of water is added into the pickling brine, and the ingredients are as follows: 35g of scallion, 10g of ginger, 1g of pepper, 1g of aniseed, 10g of dark soy sauce, 20g of light soy sauce and 1.5g of salt.

(4) Frying: putting the drained fishrib bone into a 180 ℃ oil pan, frying until the fishrib bone is well cooked, and taking the fishrib bone out of the pan when the surface is golden yellow and slightly reddish brown.

(5) Seasoning: adding 1kg of water into a seasoning marinating pot, boiling, putting 40g of scallion, 20g of ginger, 0.5g of pepper, 0.5g of aniseed, 10g of dark soy sauce and 20g of light soy sauce into the pot, heating until the scallion segments become soft, and fishing out the seasoning. Adding 25g of white granulated sugar, 6g of salt, 20g of cooking wine and 4.5g of five spice powder, uniformly stirring, and adjusting to slow fire. Taking out the fried fish ribs from the oil pan, immediately putting into seasoning gravy, heating for 1min, and taking out.

(6) Standing and flavoring: taking out the seasoned fish ribs, putting into a container with a cover, and sealing to make the fish ribs fully tasty. When the temperature of the fishrib is reduced to room temperature, the fishrib can be taken out for direct eating.

Example 2

(1) pretreatment of fish ribs: the ribs of the bighead carp and the inter-costal meat slices are cleaned, the transparent film of the abdominal cavity of the bighead carp can be left, and the black film needs to be completely removed.

(2) Soaking and pickling the fishrib bone: preparing 20g of shredded scallion and 15g of shredded ginger, flatly placing 500g of fishrib bones in a pickling container, placing shredded scallion and shredded ginger between every two layers, adding cooled pickling brine into the container until all the fishrib bones are placed, and soaking and pickling for 12 hours at a low temperature of 4 ℃ until the fishrib bones are completely submerged. 850g of water is added into the pickling brine, and the ingredients are as follows: 40g of scallion, 20g of ginger, 1g of pepper, 1g of aniseed, 10g of dark soy sauce, 20g of light soy sauce and 2g of salt.

(4) Frying: frying: putting the drained fishrib bone into a 180 ℃ oil pan, frying until the fishrib bone is well cooked, and taking the fishrib bone out of the pan when the surface is golden yellow and slightly reddish brown.

(5) Seasoning: adding 1kg of water into a seasoning marinating pot, boiling, putting 40g of scallion, 20g of ginger, 1g of pepper, 1g of aniseed, 10g of dark soy sauce and 30g of light soy sauce into the pot, heating until the scallion sections become soft, and fishing out the seasoning. Adding 20g of white granulated sugar, 7g of salt, 25g of cooking wine and 5.5g of five spice powder, uniformly stirring, and adjusting to slow fire. Taking out the fried fish ribs from the oil pan, immediately putting into seasoning gravy, heating for 1min, and taking out.

(6) Standing and flavoring: taking out the seasoned fish ribs, putting into a container with a cover, and sealing to make the fish ribs fully tasty.

(7) Packaging and sterilizing: and (3) after the temperature of the fishrib is reduced to room temperature, weighing 20g of processed finished product, filling the finished product into a sterilized vacuum packaging bag, sealing, and sterilizing at the high temperature of 121 ℃ for 20 min.

Example 3

(1) pretreatment of fish ribs: the grass carp rib and the meat slices between the ribs are cleaned, the transparent film of the abdominal cavity of the grass carp can be left, and the black film needs to be completely removed.

(2) Soaking and pickling the fishrib bone: preparing 20g of shredded scallion and 10g of shredded ginger, flatly placing 500g of fishrib bones in a pickling container, placing shredded scallion and shredded ginger between every two layers, adding cooled pickling brine into the container until all the fishrib bones are placed, and soaking and pickling for 12 hours at a low temperature of 4 ℃ until the fishrib bones are completely submerged. 850g of water is added into the pickling brine, and the ingredients are as follows: 35g of scallion, 10g of ginger, 1g of pepper, 1g of aniseed, 10g of dark soy sauce, 15g of light soy sauce and 1.0g of salt.

(5) Seasoning: adding 1kg of water into a seasoning marinating pot, boiling, putting 40g of scallion, 20g of ginger, 0.5g of pepper, 0.5g of aniseed, 10g of dark soy sauce and 15g of light soy sauce into the pot, heating until the scallion segments become soft, and fishing out the seasoning. Adding 20g of white granulated sugar, 5g of salt, 20g of cooking wine and 5g of five-spice powder, uniformly stirring, and adjusting to slow fire. Taking out the fried fish ribs from the oil pan, immediately putting into seasoning gravy, heating for 1min, and taking out.

(7) Packaging and sterilizing: and when the temperature of the fishrib is reduced to room temperature, weighing 40g of processed finished product, filling the finished product into a sterilized vacuum packaging bag, sealing, and sterilizing at the high temperature of 121 ℃ for 20 min.

While there have been shown and described what are at present considered to be the fundamental principles of the invention, its essential features and advantages, it will be understood by those skilled in the art that the invention is not limited by the embodiments described above, which are merely illustrative of the principles of the invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention, which is to be accorded the full scope of the invention as hereinafter claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims

1. A processing method of fresh water fish ribs and intercostal meat thereof is characterized by comprising the following steps:

(1) pretreatment of fish ribs: cleaning the bones of the fish ribs and the meat slices between the fish ribs, wherein the transparent film of the fish abdominal cavity can be left, and the black film needs to be completely removed;

(2) soaking and pickling the fishrib bone: flatly placing the fishrib bones in a pickling container, placing shredded scallion and shredded ginger between every two layers, adding cooled pickling brine into the container after all the fishrib bones are placed till the fishrib bones are completely submerged, and placing the container in a low-temperature environment for pickling for 12 hours;

(3) draining the fishrib bone: taking out the pickled fish rib bones, removing the shredded scallion with ginger on the surface, spreading the fish rib bones, and naturally airing the fish rib bones or naturally draining the fish rib bones in a cool place;

(4) frying: putting the drained fishrib bones into an oil pot at the temperature of 180-200 ℃ for frying until the fishrib bones are well cooked, and taking the fishrib bones out of the pot when the surfaces are golden yellow and slightly reddish brown;

(5) seasoning: boiling water in a seasoning pot, putting green onion, ginger, pepper, aniseed, dark soy sauce and light soy sauce into the pot, heating until the green onion sections become soft, taking out the seasoning, adding white granulated sugar, salt, cooking wine and five spice powder, uniformly stirring, adjusting to a small fire, taking out the fried fish ribs from the oil pot, immediately putting the fish ribs into seasoning pot, heating for 1min, and taking out the fish ribs out of the pot;

(6) standing and flavoring: taking out the seasoned fish ribs, putting into a container with a cover, sealing to make the fish ribs fully tasty, and taking out the fish ribs for sterilization and packaging treatment or direct eating when the temperature of the fish ribs is reduced to room temperature;

2. The method for processing fresh water fish rib and intercostal meat as claimed in claim 1, wherein the ingredient ratio of the marinade in step (2) is as follows: scallion: ginger: chinese prickly ash: and (3) large material: and (3) dark soy sauce: light soy sauce: salt 1700: 70: 20: 1: 1: 20: 40: 3, boiling with big fire until the scallion sections become soft, cooling to room temperature, adjusting the proportions of scallion, ginger, pepper and aniseed to +/-100% according to the favor, adjusting the proportions of dark soy sauce, light soy sauce and salt ingredients to +/-40% according to the favor, and unifying the units as basic units of mass.

3. The processing method of the fresh water fish rib and the intercostal meat thereof as claimed in claim 1, wherein in the step (2), the ratio of the fish rib to the scallion thread and the ginger thread is as follows by weight: 50: 2: 1, the proportion of the scallion and the ginger can be adjusted to +/-100 percent according to the preference, and the units are unified into the basic unit of mass.

4. The method for processing the fresh water fish rib and the intercostal meat thereof as claimed in claim 1, wherein the temperature of the low temperature environment in the step (2) is 4-10 ℃.

5. The processing method of fresh water fish rib and intercostal meat as claimed in claim 1, wherein in step (5), the seasoning gravy is prepared from the following ingredients by weight: scallion: ginger: chinese prickly ash: and (3) large material: and (3) dark soy sauce: light soy sauce: white granulated sugar: salt: cooking wine: the five spice powder is 2000: 80: 40: 1: 1: 20: 40: 45: 12: 40: the proportion of scallion, ginger, pepper, aniseed and cooking wine can be adjusted to +/-100% according to the preference, the proportion of dark soy sauce, light soy sauce, salt, white granulated sugar and salt ingredients can be adjusted to +/-40% according to the preference, and the units are unified to be basic units of mass.