CN114391639A - Bighead carp hair tip instant soup and processing method thereof - Google Patents
Bighead carp hair tip instant soup and processing method thereof Download PDFInfo
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- 241000252234 Hypophthalmichthys nobilis Species 0.000 title claims abstract description 60
- 235000014109 instant soup Nutrition 0.000 title claims abstract description 12
- 238000003672 processing method Methods 0.000 title claims description 9
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- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 23
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- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000003921 oil Substances 0.000 claims abstract description 11
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- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 9
- 239000000312 peanut oil Substances 0.000 claims abstract description 9
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- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
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- 239000000843 powder Substances 0.000 claims abstract description 8
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- 244000273928 Zingiber officinale Species 0.000 claims abstract 7
- 244000269722 Thea sinensis Species 0.000 claims abstract 6
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
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Classifications
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- 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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- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- 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
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- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
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Abstract
The invention provides bighead carp hair tip instant soup which comprises the following raw materials in parts by weight; 2-3 kg of bighead carp head, 20-40 g of lard oil, 40-60 g of peanut oil, 50-100 g of seasoning, 170-220 g of clear soup and 50-80 g of tippy tea; the seasoning comprises the following components in percentage by mass: 20% of light soy sauce, 10% of oil consumption, 10% of cooking wine, 5% of rice vinegar, 10% of salt, 10% of pepper powder, 10% of green Chinese onion and 25% of ginger slices; the invention not only has more delicious taste, but also has the function of medicated food, has the functions of strengthening brain and intelligence, nourishing yin and strengthening body, dispelling cold, relieving wind-cold headache, reducing cholesterol and preventing cardiovascular and cerebrovascular diseases, and is beneficial to human body; the scallion and ginger and cooking wine used in cooking deodorize the bighead carp head, the effect is obvious, the tippy tea also improves the flavor and the taste richness of the fish head soup, and the delicious taste of the fish head soaking cake is increased.
Description
Technical Field
The invention mainly relates to the technical field of bighead carp hair tip instant soup, and particularly relates to bighead carp hair tip instant soup and a processing method thereof.
Background
China is one of the most developed countries of freshwater aquaculture in the world at present, the total yield is 2216.46 ten thousand tons, and the yield of the silver carps is 348.44 ten thousand tons. Bighead carp (spotted silver carp) and silver carp are all traditional four kinds of Chinese carps, and have rich nutrition and delicious meat quality.
Prior patent application No.: 201410321790.3, including: slaughtering live Aristichthys nobilis or Hypophthal Michthys, cleaning, and dividing into fish head and fish trunk; removing fishy smell of fish head, frying, sterilizing, and vacuum packaging to obtain fish head bag; the fish trunk is processed by meat collection, soup boiling, concentration, sterilization and vacuum packaging to form a fish head soup packet; the fish skin and the like are hydrolyzed by enzyme to form collagen peptide solution which can be directly added into the fish soup to be made into fish head soup dumplings together. The invention combines the technologies of meat collection, boiling and emulsification, so that the utilization rate of fish meat in the production process of the fish soup exceeds 95 percent, the nutritional value of the product is greatly increased, the production cost is greatly reduced, and the waste is reduced. The fish skin and the like are added into the fish soup after being subjected to enzyme hydrolysis, so that the fish soup can contain a large amount of micromolecular collagen peptide and is easier to absorb by a human body. After being stored for 180 days at normal temperature, the product still has the flavor similar to that of the fresh fish head soup which is cooked at present, and has more delicious taste, no fishy smell and higher nutritional value.
Aiming at the related technical scheme, the inventor considers that the bighead carp soup has a single processing mode and does not have the function of medicated diet.
Disclosure of Invention
In order to solve the problems of the background art, the invention provides bighead carp hair tip instant soup and a processing method thereof.
The invention adopts the following technical scheme:
an instant bighead carp and hair tip soup comprises the following raw materials in parts by weight; 2-3 kg of bighead carp head, 20-40 g of lard oil, 40-60 g of peanut oil, 50-100 g of seasoning, 170-220 g of clear soup and 50-80 g of tippy tea;
the seasoning comprises the following components in percentage by mass: 20% of light soy sauce, 10% of oil consumption, 10% of cooking wine, 5% of rice vinegar, 10% of salt, 10% of pepper powder, 10% of green Chinese onion and 25% of ginger slices.
Further, the invention provides a processing method of the bighead carp hair tip instant soup as set forth in claim 1, which comprises the following steps:
(1) selecting liquid nitrogen frozen bighead carp heads, putting the bighead carp heads into clear water for cleaning, then immersing the bighead carp heads into salt water for 2-4 hours, unfreezing, rinsing the unfrozen bighead carp heads for 5-8 min, then draining for later use, slicing ginger for later use, and cutting green Chinese onions into segments for later use;
(2) adding lard and peanut oil into a hot pot, heating to 80 ℃, putting bighead carp heads into the pot, frying in oil, adding ginger slices, onion sections and cooking wine to remove fishy smell, uniformly frying the bighead carp heads for 5-8 min, and taking out for later use;
(3) brewing tippy tea leaves with hot water of 80-95 ℃, and preserving heat for 5-10 min at the temperature of 60-70 ℃ to obtain tippy tea water;
(4) adding clear soup into a pot, heating to 100 ℃, pouring the bighead carp head fried in the step (2) into the clear soup at 100 ℃, sequentially adding light soy sauce, oil, cooking wine, rice vinegar, salt, pepper powder, onion sections and ginger slices, and finally pouring the tea water obtained in the step (3) into the pot, and boiling for 1 hour;
(5) fishing out bighead carp heads, pepper, onion sections and ginger slices, cooling the soup, taking out of a pot, subpackaging, sterilizing at high temperature, checking to be qualified, and packaging in vacuum to obtain the bighead carp hair tip instant soup.
Compared with the prior art, the invention has the beneficial effects that:
the invention not only has more delicious taste, but also has the function of medicated food, has the functions of strengthening brain and intelligence, nourishing yin and strengthening body, dispelling cold, relieving wind-cold headache, reducing cholesterol and preventing cardiovascular and cerebrovascular diseases, and is beneficial to human body; the scallion and ginger and cooking wine are used for removing fishy smell, the effect is obvious, the maojian also improves the richness of the flavor and the taste of the fish head soup, and the delicious taste of the fish head soaking cake is increased.
Detailed Description
The present invention will be described more fully hereinafter with reference to the accompanying examples for the purpose of facilitating an understanding of the invention, which may, however, be embodied in different forms and not limited to the examples described herein, but are provided for the purpose of providing a more thorough disclosure of the invention.
The first embodiment is as follows:
an instant bighead carp and hair tip soup comprises the following raw materials in parts by weight; 2kg of bighead carp head, 20g of lard, 40g of peanut oil, 50g of seasoning, 170g of clear soup and 50g of tippy tea;
the seasoning comprises the following components in percentage by mass: 20% of light soy sauce, 10% of oil consumption, 10% of cooking wine, 5% of rice vinegar, 10% of salt, 10% of pepper powder, 10% of green Chinese onion and 25% of ginger slices.
A processing method of an instant bighead carp tiptoe soup comprises the following steps:
(1) selecting 2kg of bighead carp head frozen by liquid nitrogen, putting the bighead carp head into clear water for cleaning, then soaking the bighead carp head into salt water for 2-4 h, unfreezing, rinsing the unfrozen bighead carp head for 5-8 min, then draining for later use, slicing ginger for later use, and cutting green Chinese onion into sections for later use;
(2) adding lard and peanut oil into a hot pot, heating to 80 ℃, putting bighead carp heads into the pot, frying in oil, adding ginger slices, onion sections and cooking wine to remove fishy smell, uniformly frying the bighead carp heads for 5-8 min, and taking out for later use;
(3) brewing tippy tea leaves with hot water of 80-95 ℃, and preserving heat for 5-10 min at the temperature of 60-70 ℃ to obtain tippy tea water;
(4) adding clear soup into a pot, heating to 100 ℃, pouring the bighead carp head fried in the step (2) into the clear soup, sequentially adding 10g of light soy sauce, 5g of oyster sauce, 5g of cooking wine, 2.5g of rice vinegar, 5g of salt, 5g of pepper powder, 5g of onion sections and 12.5g of ginger slices, and finally pouring the tea water obtained in the step (3) into the pot, and decocting for 1 hour;
(5) fishing out bighead carp heads, pepper, onion sections and ginger slices, cooling the soup, taking out of a pot, subpackaging, sterilizing at high temperature, checking to be qualified, and packaging in vacuum to obtain the bighead carp hair tip instant soup.
Example two:
an instant bighead carp and hair tip soup comprises the following raw materials in parts by weight; 3kg of bighead carp head, 40g of lard oil, 60g of peanut oil, 100g of seasoning, 220g of clear soup and 80g of tippy tea;
the seasoning comprises the following components in percentage by mass: 20% of light soy sauce, 10% of oil consumption, 10% of cooking wine, 5% of rice vinegar, 10% of salt, 10% of pepper powder, 10% of green Chinese onion and 25% of ginger slices.
A processing method of an instant bighead carp tiptoe soup comprises the following steps:
(1) selecting 3kg of bighead carp head frozen by liquid nitrogen, putting into clear water for cleaning, then soaking in salt water for 2-4 h, thawing, rinsing the thawed bighead carp head for 5-8 min, then draining for later use, slicing ginger for later use, and cutting green Chinese onion into sections for later use;
(2) adding lard and peanut oil into a hot pot, heating to 80 ℃, putting bighead carp heads into the pot, frying in oil, adding ginger slices, onion sections and cooking wine to remove fishy smell, uniformly frying the bighead carp heads for 5-8 min, and taking out for later use;
(3) brewing tippy tea leaves with hot water of 80-95 ℃, and preserving heat for 5-10 min at the temperature of 60-70 ℃ to obtain tippy tea water;
(4) adding clear soup into a pot, heating to 100 ℃, pouring the bighead carp head fried in the step (2) into the clear soup at 100 ℃, sequentially adding 20g of light soy sauce, 10g of oyster sauce, 10g of cooking wine, 5g of rice vinegar, 10g of salt, 10g of ground pepper, 10g of onion sections and 25g of ginger slices, and finally pouring the tea water obtained in the step (3) into the pot, and decocting for 1 hour;
(5) fishing out bighead carp heads, pepper, onion sections and ginger slices, cooling the soup, taking out of a pot, subpackaging, sterilizing at high temperature, checking to be qualified, and packaging in vacuum to obtain the bighead carp hair tip instant soup.
The present invention has been described in connection with the embodiments by way of example, and it is to be understood that the invention is not limited to the specific embodiments described above, and that the invention is within the scope of the invention, as long as the insubstantial modifications of the inventive method concepts and solutions are employed, or the inventive concepts and solutions are directly applied to other applications without modification.
Claims (2)
1. An instant bighead carp and hair tip soup is characterized by comprising the following raw materials in parts by weight; 2-3 kg of bighead carp head, 20-40 g of lard oil, 40-60 g of peanut oil, 50-100 g of seasoning, 170-220 g of clear soup and 50-80 g of tippy tea;
the seasoning comprises the following components in percentage by mass: 20% of light soy sauce, 10% of oil consumption, 10% of cooking wine, 5% of rice vinegar, 10% of salt, 10% of pepper powder, 10% of green Chinese onion and 25% of ginger slices.
2. The processing method of the aristichthys nobilis tippet instant soup as set forth in claim 1, wherein the processing method comprises the steps of:
(1) selecting liquid nitrogen frozen bighead carp heads, putting the bighead carp heads into clear water for cleaning, then immersing the bighead carp heads into salt water for 2-4 hours, unfreezing, rinsing the unfrozen bighead carp heads for 5-8 min, then draining for later use, slicing ginger for later use, and cutting green Chinese onions into segments for later use;
(2) adding lard and peanut oil into a hot pot, heating to 80 ℃, putting bighead carp heads into the pot, frying in oil, adding ginger slices, onion sections and cooking wine to remove fishy smell, uniformly frying the bighead carp heads for 5-8 min, and taking out for later use;
(3) brewing tippy tea leaves with hot water of 80-95 ℃, and preserving heat for 5-10 min at the temperature of 60-70 ℃ to obtain tippy tea water;
(4) adding clear soup into a pot, heating to 100 ℃, pouring the bighead carp head fried in the step (2) into the clear soup at 100 ℃, sequentially adding light soy sauce, oil, cooking wine, rice vinegar, salt, pepper powder, onion sections and ginger slices, and finally pouring the tea water obtained in the step (3) into the pot, and boiling for 1 hour;
(5) fishing out bighead carp heads, pepper, onion sections and ginger slices, cooling the soup, taking out of a pot, subpackaging, sterilizing at high temperature, checking to be qualified, and packaging in vacuum to obtain the bighead carp hair tip instant soup.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59232070A (en) * | 1983-06-15 | 1984-12-26 | Toyo Seikan Kaisha Ltd | Sealed instant mackerel chazuke (a meal of rice and tea mixed), and its preparation |
| JP2966401B1 (en) * | 1998-07-27 | 1999-10-25 | 株式会社磯兆 | Sashimi for Chazuke, Chazuke using the same, and method for producing Sashimi for chazuke |
| CN104026641A (en) * | 2014-05-23 | 2014-09-10 | 安徽省农业科学院水产研究所 | Preparation method of tea-flavor instant grass carp |
| CN104172275A (en) * | 2014-07-08 | 2014-12-03 | 江南大学 | Processing method of silver carp head in casserole rich in collagen peptide |
| CN104814470A (en) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | Tea flavored roasted Aristichthys nobilis and preparation method thereof |
| CN106261977A (en) * | 2016-08-25 | 2017-01-04 | 苍梧县金福六堡茶有限公司 | The processing method of Folium Camelliae sinensis fish |
| CN112273601A (en) * | 2020-10-28 | 2021-01-29 | 福建星光食品有限公司 | Preservative-free salted mackerel can and processing technology thereof |
-
2021
- 2021-12-27 CN CN202111611289.7A patent/CN114391639A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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