CN1130039A - Method for producing donkey-hide gelatin roasted fish - Google Patents
Method for producing donkey-hide gelatin roasted fish Download PDFInfo
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- CN1130039A CN1130039A CN95100488A CN95100488A CN1130039A CN 1130039 A CN1130039 A CN 1130039A CN 95100488 A CN95100488 A CN 95100488A CN 95100488 A CN95100488 A CN 95100488A CN 1130039 A CN1130039 A CN 1130039A
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Abstract
The method for making donkey-hide roast fish includes the following steps: raw material treatment, descale fresh alive fish and remove its gill and internal organs, then wash it; impregnating in saline water; then taking it out and dripping dry; flavouring treatment, put impregnated fish into flavoured soup material; dewatering the flavoured fish under hot air; coating dewatered fish with compounded sesame oil; roasting oil-coated fish with infrared ray; coating roasted fish body with melted donkey hide; cooling; vacuum-sealed packing; sterilizing and cooling.
Description
The present invention relates to a kind of method of making grilled fish, especially a kind of method of making donkey-hide gelatin roasted fish.
The fish aquatic products contain rich in protein, fat, vitamin A, D and inorganic salts, and be easy to digestion, cholesterol level is low, the edible fishes aquatic products not only are of value to is healthy and strong, and is of value to brain tonic.But because fish have the fishy smell that is difficult to remove, this gives the processing and edible the bringing inconvenience of fish aquatic products.For this reason, people have proposed the method for multiple processing fish aquatic products, for example, No. 89100259 " preparation methods of tinned smoked fish " of Chinese invention patent application, No. 90105018 " a kind of compound method of whole fish product " and No. 91112640 " a kind of manufacture method of canned pond fish ".Yet existing these methods are still difficult fully up to expectations aspect cost of manufacture, applicability and manufactured goods taste.
The objective of the invention is to provide a kind of processing method of new fish aquatic products, i.e. the manufacture method of donkey-hide gelatin roasted fish, this method is simple, cost is low, and the donkey-hide gelatin roasted fish special taste of making, nutritious.
For achieving the above object, according to the present invention, a kind of method of making donkey-hide gelatin roasted fish comprises the following steps: a, raw material processing: squama, the gill, fin and the internal organ of removing fish, clean up, to bigger fish, sloping cutter: b, salt water retting can be beaten in fish body both sides: the fish of handling well is flooded the scheduled time in saline solution, and taking-up thereafter cleans up and drains; C, seasoning are handled: will insert in the soup spice for preparing in advance through the impregnated fish of salt solution and flood the scheduled time, taking-up thereafter drains; D, dehydration: will dewater for example hot blast dehydration through the fish that seasoning is handled; E, oiling: on the fish body after the dehydration, smear the sesame oil that one deck modulates in advance; F, bake: the fish of oiling is baked; G, be coated with donkey-hide gelatin: brushing one deck donkey-hide gelatin slurries on the fish body after baking; H, cooling; I, vacuum sealing bag; J, sterilization; K, cooling; The l monitoring.
In above-mentioned steps b, saline solution concentration is 8-20%, and dip time is 10-30 minutes, and the high more dip time of concentration is short more.In step c, soup spice comprises that spice water, Huang spill, monosodium glutamate, sugar, salt and water, wherein spice water is to filter the liquid that obtains by Chinese anise, mountain naphthalene, Radix Glycyrrhizae, fructus amomi, cassia bark, white pepper and ginger being placed the water heating boil the back, and the dip time in this step is 60-120 minutes.In steps d, dehydration temperaturre is controlled at 50-90 ℃, and dewatering time is 5-10 hours.In step e, said sesame oil is that basyleave, dried orange peel, rhizoma zingiberis, anise, cassia bark, first green onion and Chinese prickly ash are at first added hydro-thermal near the doing of boiling, and adds thereafter that the fried system of refining edible oil forms.In step f, baking temperature is controlled at 150-200 ℃, and the time of baking is elected 10-30 minutes as.In step g, the concentration of donkey-hide gelatin liquid and consumption are advisable with the dried donkey-hide gelatin of 5-20g with every kilogram of fish.In step h, chilling temperature is a room temperature.In step I, vacuum degree control is at 300-500 millimetress of mercury.In step j, sterilization conditions is 110-130 ℃ of insulations 1 hour.In step k, chilling temperature is not for being higher than 20 ℃, and be 10-30 minutes cool time.
All good, nutritious by the donkey-hide gelatin roasted fish color, smell and taste that said method of the present invention is made, carry and the accumulating convenience, can eat at any time.
The present invention will be further described below in conjunction with specific embodiment.
Embodiment 1
According to present embodiment, the method for making donkey-hide gelatin roasted fish comprises the following step that carries out in order.
A, raw material are handled: select fresh and alive fresh-water fishes for use, remove fish scale, fin and the gill, open abdomen and gill, scrub and remove black film and blood stains in the abdominal cavity, sloping cutter is made in fish body both sides.
B, salt water retting: with concentration is 12% the clean fish of saline solution impregnation process, and the salt water consumption is got salt solution: fish=1.5: 1 (weight ratio), dip time is 20 minutes, pulls out after soaking with draining after the clear water flushing.
C, seasoning handle: the fish behind the salt water retting was put into the soup spice dipping for preparing in advance 90 minutes, can stir therebetween 1 or 2 time, pull out thereafter and drain, the soup stock consumption is as the criterion with the submergence fish during dipping.
Soup spice is preparation like this: at first, with 0.25 (weight, down together) part Chinese anise, 0.1 part of mountain naphthalene, 0.05 portion of Radix Glycyrrhizae, 0.4 part of fructus amomi, 0.1 part of cassia bark, 0.03 part of white pepper and 0.1 portion of ginger are inserted in 10 parts of water, heat little boiling 2 hours, refilter and obtain spice water; Then; With spice water, yellow rice wine, monosodium glutamate, white granulated sugar, refined salt and water by 6.0: 1: 0.1: 1: 0.4: 7.5 weight ratio is evenly mixed, thereby obtains soup spice used among the step c.
D, dehydration: the fish after the seasoning processing is put on the bamboo curtain splint, pushes in the hot blast dewaterer with truck then, the dehydration air quantity is per hour 10000 cubic metres, and blast is 0.4 kilogram, and dehydration temperaturre is 60-70 ℃, and dewatering time is 6-7 hours.
E, oiling: one deck sesame oil is evenly smeared in the fish body both sides after will dewatering.Here alleged sesame oil is made by following method: at first, with 0.06 (weight, down with) part basyleave, 0.09 part of dried orange peel, 0.04 portion of rhizoma zingiberis, 0.15 part of anise, 0.2 part of cassia bark, 2 parts of first green onions and 0.1 portion of Chinese prickly ash add in the suitable quantity of water, heat littlely to boil that water roughly to be consumed in 1 hour dried; Thereafter, with the fried system of 21 portions of refining edible oil, when thick flavor, take the dish out of the pot, and filtration obtains sesame oil.
F, bake: the fish that will be coated with oil is put into the infrared ray baking oven, and baking temperature is set at 170 ℃, and the time of baking is 20 minutes.
G, be coated with donkey-hide gelatin: smear one deck donkey-hide gelatin liquid with hairbrush on the fish body after baking, the denseness of donkey-hide gelatin liquid is so that brushing is as the criterion, and the donkey-hide gelatin consumption is that every kilogram of fish restrains dried donkey-hide gelatin with 10.
H, cooling: the fish that will scribble donkey-hide gelatin is put into truck and is cooled to room temperature.
I, vacuum sealing bag: cooled fish is packed in the aluminium foil bag, and bleed and seal, sealing vacuum in the back pkt. (or claiming air pressure) is 350 millimetress of mercury.
J, sterilization: the fish good to envelope carries out sterilization, and sterilization conditions is: heating 15 minutes to kettle temperature is 121 ℃ in the sealing retort, be incubated 1 hour, and the back lowers the temperature.
K, cooling: cool off after the sterilization, chilling temperature is 20 ℃ or lower, and be about 15 minutes cool time.
L, monitoring: the monitoring chamber is put in sterilization and cooled packed grilled fish, left standstill seven day time at normal temperatures, do not take place, can carry out external packing if there is the no open-work phenomenon of the bag of expanding.
Embodiment 2
In the present embodiment, the method for making donkey-hide gelatin roasted fish comprises the following step that carries out successively, in each step with the corresponding steps of embodiment 1 in identical operations technology no longer describe in detail.
A, raw material are handled: with the step a of embodiment 1.
B, salt water retting: demineralized water concentration be 10% and dip time be outside 25 minutes, other condition and process are with the step b of embodiment 1.
C, seasoning are handled: the impregnated fish of salt solution was placed deployed in advance soup spice dipping 100 minutes, and taking-up thereafter drains.Contain 7 (weight) part spice water, 1 part of yellow rice wine, 0.15 portion of monosodium glutamate, 1.5 portions of sugar, 0.3 portion of salt and 7 parts of water in the soup spice.Spice water is like this preparation: 0.3 (weight) part Chinese anise, 0.1 part of mountain naphthalene, 0.04 portion of Radix Glycyrrhizae, 0.5 part of fructus amomi, 0.15 part of cassia bark, 0.04 part of white pepper and 0.15 portion of rhizoma zingiberis are put into 10 parts of water, heat filtration after little the boiling 2.5 hours.
D, dehydration: with the steps d of embodiment 1.
E, oiling: except that the material of allotment sesame oil is 0.05 part of basyleave, 0.1 part of dried orange peel, 0.05 portion of rhizoma zingiberis, 0.1 part of anise, 0.15 part of cassia bark, 1.5 parts of first green onions, 0.13 portion of Chinese prickly ash and 21 portions of refining edible oil. other is with the step e of embodiment 1.
F, bake: except that baking temperature is that 180 ℃ and the time of baking are 15 minutes, other is with the step f that implements 1.
G, be coated with donkey-hide gelatin: except that the donkey-hide gelatin consumption be every kilogram of fish with donkey-hide gelatin 6 grams, other is with the step g of embodiment 1.
H, cooling: with the step h of embodiment 1.
I, vacuum sealing bag: except that vacuum was 400 millimetress of mercury, other was with the step of embodiment 1.
J, sterilization: with the step j of embodiment 1.
K, cooling: with the step k of embodiment 1.
L, monitoring: with the step l of embodiment 1.
Method of the present invention equally also is applicable to the seawater fish.
Claims (3)
1, a kind of method of making donkey-hide gelatin roasted fish is characterized in that comprising the following steps:
A, raw material are handled: select fresh and alive fish, remove squama, the gill and internal organ, and clean up;
B, salt water retting: the fish of handling well be impregnated in 8-20% saline solution 10-30 minutes, take out then and drain;
C, seasoning handle: the impregnated fish of salt solution be impregnated in the deployed in advance soup spice 60-120 minutes, take out thereafter and drain;
D, dehydration: the fish after the seasoning processing is carried out the hot blast dehydration, and dehydration temperaturre is 50-90 ℃, and dewatering time is 5-10 hours;
E, oiling: on the fish body after the dehydration, smear the sesame oil that one deck modulates in advance;
F, bake: the fish of oiling is baked, and baking temperature is 150-200 ℃, and the time of baking is 10-30 minutes;
G, be coated with donkey-hide gelatin: brushing one deck donkey-hide gelatin liquid on the fish after baking;
H, cooling: the fish that will be coated with donkey-hide gelatin is cooled off, and chilling temperature is a normal temperature laboratory;
I, vacuum sealing bag: cooled fish is carried out vacuum sealing bag with aluminium foil bag, and the vacuum behind the envelope is 300-500 millimetress of mercury;
J, sterilization: fish behind the envelope is carried out sterilization processing;
K, cooling: the fish after the sterilization is cooled off.
According to the method for claim 1, it is characterized in that 2, described soup spice is like this preparation: at first, Chinese anise, mountain naphthalene, Radix Glycyrrhizae, fructus amomi, cassia bark, white pepper and rhizoma zingiberis are added in the entry, heat little certain hour that boils after the mistake ripple obtain spice water; Thereafter, spice water is mixed with yellow rice wine, monosodium glutamate, sugar, salt and water.
3, according to the method for claim 1 or 2, it is characterized in that, described sesame oil is like this preparation: basyleave, dried orange peel, rhizoma zingiberis, anise, cassia bark, first green onion and Chinese prickly ash are put into little the boiling of suitable quantity of water heating roughly consume driedly to water, with the fried system of refining edible oil, filter at last thereafter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95100488A CN1130039A (en) | 1995-02-27 | 1995-02-27 | Method for producing donkey-hide gelatin roasted fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95100488A CN1130039A (en) | 1995-02-27 | 1995-02-27 | Method for producing donkey-hide gelatin roasted fish |
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| CN1130039A true CN1130039A (en) | 1996-09-04 |
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| CN95100488A Pending CN1130039A (en) | 1995-02-27 | 1995-02-27 | Method for producing donkey-hide gelatin roasted fish |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060628C (en) * | 1998-12-08 | 2001-01-17 | 林亚力 | Special flavour roasted fish and its preparing method |
| CN1293813C (en) * | 2004-08-24 | 2007-01-10 | 上海生远食品科技有限公司 | Donkey meat sausage and its preparing method |
| CN101836745A (en) * | 2010-06-07 | 2010-09-22 | 鞍山嘉鲜农业发展有限公司 | Instant leisure grilled snakehead fish fillet and preparation method thereof |
| CN101536792B (en) * | 2009-04-17 | 2011-07-13 | 武汉冠利达必是食品有限公司 | Flavored bittern fish food and preparation method thereof |
| CN102132900A (en) * | 2011-03-18 | 2011-07-27 | 浙江山水郎食品有限公司 | Method for processing instant roasted flavor fish |
| CN101658306B (en) * | 2009-09-17 | 2011-11-23 | 荣成康利水产食品有限公司 | Preparation method for baking Salmon food by slow fire |
| CN103689662A (en) * | 2013-12-11 | 2014-04-02 | 荣成冠辰水产有限公司 | Method for preparing grilled salmon head food |
| CN103689670A (en) * | 2013-12-11 | 2014-04-02 | 荣成冠辰水产有限公司 | Method for preparing grilled cod fillet food |
| CN103704777A (en) * | 2013-12-11 | 2014-04-09 | 荣成冠辰水产有限公司 | Preparation method of deep-fried salmon steaks |
| CN103734789A (en) * | 2013-12-11 | 2014-04-23 | 荣成冠辰水产有限公司 | Making method of grilled squid ear food |
| CN104366578A (en) * | 2014-11-18 | 2015-02-25 | 唐加宜 | Spicy baked carp convenient to eat and preparation method of spicy baked carp |
| CN104783226A (en) * | 2015-05-08 | 2015-07-22 | 山东理工大学 | Method for roasting fish through two-section type oven and sauce formula |
| CN111480815A (en) * | 2020-04-15 | 2020-08-04 | 向茂柏 | Industrial production process flow of grilled fish |
-
1995
- 1995-02-27 CN CN95100488A patent/CN1130039A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060628C (en) * | 1998-12-08 | 2001-01-17 | 林亚力 | Special flavour roasted fish and its preparing method |
| CN1293813C (en) * | 2004-08-24 | 2007-01-10 | 上海生远食品科技有限公司 | Donkey meat sausage and its preparing method |
| CN101536792B (en) * | 2009-04-17 | 2011-07-13 | 武汉冠利达必是食品有限公司 | Flavored bittern fish food and preparation method thereof |
| CN101658306B (en) * | 2009-09-17 | 2011-11-23 | 荣成康利水产食品有限公司 | Preparation method for baking Salmon food by slow fire |
| CN101836745B (en) * | 2010-06-07 | 2012-05-09 | 鞍山嘉鲜农业发展有限公司 | Instant leisure grilled snakehead fish fillet and preparation method thereof |
| CN101836745A (en) * | 2010-06-07 | 2010-09-22 | 鞍山嘉鲜农业发展有限公司 | Instant leisure grilled snakehead fish fillet and preparation method thereof |
| CN102132900A (en) * | 2011-03-18 | 2011-07-27 | 浙江山水郎食品有限公司 | Method for processing instant roasted flavor fish |
| CN103689662A (en) * | 2013-12-11 | 2014-04-02 | 荣成冠辰水产有限公司 | Method for preparing grilled salmon head food |
| CN103689670A (en) * | 2013-12-11 | 2014-04-02 | 荣成冠辰水产有限公司 | Method for preparing grilled cod fillet food |
| CN103704777A (en) * | 2013-12-11 | 2014-04-09 | 荣成冠辰水产有限公司 | Preparation method of deep-fried salmon steaks |
| CN103734789A (en) * | 2013-12-11 | 2014-04-23 | 荣成冠辰水产有限公司 | Making method of grilled squid ear food |
| CN104366578A (en) * | 2014-11-18 | 2015-02-25 | 唐加宜 | Spicy baked carp convenient to eat and preparation method of spicy baked carp |
| CN104783226A (en) * | 2015-05-08 | 2015-07-22 | 山东理工大学 | Method for roasting fish through two-section type oven and sauce formula |
| CN111480815A (en) * | 2020-04-15 | 2020-08-04 | 向茂柏 | Industrial production process flow of grilled fish |
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