CN114568652A - Cooked fish and processing method thereof - Google Patents
Cooked fish and processing method thereof Download PDFInfo
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- CN114568652A CN114568652A CN202011287843.6A CN202011287843A CN114568652A CN 114568652 A CN114568652 A CN 114568652A CN 202011287843 A CN202011287843 A CN 202011287843A CN 114568652 A CN114568652 A CN 114568652A
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- prebiotics
- fermented soybeans
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
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- 229940086319 nattokinase Drugs 0.000 claims description 7
- 108010073682 nattokinase Proteins 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 210000000582 semen Anatomy 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 229940013618 stevioside Drugs 0.000 claims description 7
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 7
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Classifications
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
- Y02A40/818—Alternative feeds for fish, e.g. in aquacultures
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a cooked fish larva which is prepared from the following raw materials in parts by weight: 50-100 parts of fresh young fish, 5-10 parts of seasoning, 10-15 parts of vegetable oil, 1-3 parts of prebiotics, 1-3 parts of fermented soybeans and 2-5 parts of nutritional materials. The added prebiotics are beneficial to intestinal health and are raw materials for growth and propagation of intestinal probiotics, the added fermented soybeans contain a large amount of probiotics and components beneficial to intestinal tracts, and after the fermented soybeans are eaten, the intestinal tract peristalsis can be promoted, gastric mucosa is protected, gastric motility is improved, the fermented soybeans are beneficial to human health, and the fermented soybeans, together with the nutritional materials, have the effects of reducing blood fat and resisting oxidation.
Description
Technical Field
The invention relates to the technical field of food, in particular to a cooked fish fry and a processing method thereof.
Background
The aquatic products in south Hunan China are rich, the instant flavor little fish is popular instant flavor food in south Hunan China, the nutrition is rich, the spicy taste is good, and the fish can be eaten after being opened, so the fish is deeply popular with the masses.
The processing process of the instant small fish food sold in the market at present comprises the steps of pickling, desalting, drying, frying, seasoning, packaging, sterilizing and the like, and some of the instant small fish food also comprises a marinating step. The pickling is to remove fishy smell and improve taste. The pickling process includes using great amount of salt, deodorizing liquid and seasoning with seasoning. Therefore, the processing time and cost are increased, and the fish meat can have excessive salt left therein, which can affect the health of human bodies. In order to remove excessive salt, a salt removing step is required to be added, but the salted salt enters the fish meat, so that the processing time and cost are increased, and the excessive salt still remains in the fish meat, which can affect the human health.
Disclosure of Invention
The invention aims to provide a cooked fish fry and a processing method thereof, wherein the added prebiotics are beneficial to the health of intestinal tracts and are raw materials for the growth and propagation of intestinal probiotics, and the added fermented soybeans contain a large amount of probiotics and components beneficial to the intestinal tracts, can promote the intestinal tract peristalsis, protect gastric mucosa, improve the gastric motility and are beneficial to the health of human bodies after being eaten, and have the effects of reducing blood fat and resisting oxidation together with nutrient materials.
The technical scheme of the invention is realized as follows:
the invention provides a cooked fish larva which is prepared from the following raw materials in parts by weight: 50-100 parts of fresh small fish, 5-10 parts of seasoning, 10-15 parts of vegetable oil, 1-3 parts of prebiotics, 1-3 parts of fermented soybeans and 2-5 parts of nutrient materials.
As a further improvement of the invention, the health-care food is prepared from the following raw materials in parts by weight: 60-90 parts of fresh small fish, 6-9 parts of seasoning, 11-14 parts of vegetable oil, 1.5-2.5 parts of prebiotics, 1.5-2.5 parts of fermented soybeans and 3-4 parts of nutrient materials.
As a further improvement of the invention, the health-care food is prepared from the following raw materials in parts by weight: 75 parts of fresh small fish, 7 parts of seasoning, 12 parts of vegetable oil, 2 parts of prebiotics, 2 parts of fermented soybeans and 3.5 parts of nutrient materials.
As a further improvement of the invention, the fermented soybeans are prepared by the following method: cleaning semen glycines, air drying, spraying water solution containing yeast on the surface, fermenting at 35-40 deg.C and humidity of 70-85% for 2-4 days, taking out, and spray-washing with clear water to obtain fermented yellow.
As a further improvement of the invention, the yeast content of the aqueous solution containing yeast is 5-10 wt%.
As a further improvement of the invention, the prebiotics are prepared by mixing stevioside, arabinose and xylo-oligosaccharide, and the mass ratio of the prebiotics is 1: (1-4): (0.5-2).
As a further improvement of the invention, the nutrient material comprises the following raw materials in parts by weight: 5-10 parts of lemon, 2-5 parts of tea, 0.5-2 parts of acerola cherry powder, 100.1-0.5 part of coenzyme Q and 0.01-0.1 part of nattokinase.
As a further improvement of the invention, the seasoning comprises the following raw materials in parts by weight: 0.5-1 part of soy sauce, 2-7 parts of bell pepper, 1-5 parts of ginger, 0.5-2 parts of white sesame, 2-4 parts of table vinegar, 1-4 parts of yellow wine, 0.5-2 parts of monosodium glutamate, 2-4 parts of chopped green onion, 10-15 parts of cassia bark, 2-5 parts of star anise, 1-5 parts of cumin, 2-4 parts of fennel and 1-3 parts of perilla leaf.
The invention further provides a preparation method of the cooked fish fry, which comprises the following steps:
s1, cleaning and removing impurities, cleaning fresh small fish larvae with clean water, removing impurities, and draining;
s2, putting the drained small fish into an oil pan, frying for 2-5min at the temperature of 150-;
s3, adding seasonings and vegetable oil into a pot, stir-frying until fragrance overflows, adding the fried small fish, continuously stir-frying for 2-5min, adding water which accounts for half of the weight of the fish, boiling for 10-20min, adding prebiotics, fermented soybeans and nutrient materials, uniformly stirring, stir-frying for 1-2min, and turning off the fire;
s4, carrying out microwave hot air drying on the small fish obtained in the step S3;
and S5, vacuum packaging and sterilizing.
As a further improvement of the invention, in the microwave hot air drying, the microwave power density is 2.5w/g, the time is 35-45min, the temperature is 55-65 ℃, and the air speed is 1-3 m/s.
The invention has the following beneficial effects: the added prebiotics are beneficial to the health of intestinal tracts and are raw materials for the growth and propagation of intestinal probiotics, the added fermented soybeans contain a large amount of probiotics and components beneficial to the intestinal tracts, and after the fermented soybeans are eaten, the intestinal tract peristalsis can be promoted, gastric mucosa is protected, the gastric motility is improved, the fermented soybeans are beneficial to the health of human bodies, and the prebiotics have the effects of reducing blood fat and resisting oxidation together with nutrient materials;
the method disclosed by the invention is used for frying after cleaning and draining, so that the time of pickling and desalting steps is saved, the cost is reduced, the efficiency is improved, the content of salt in fish meat is reduced, the negative influence on human health caused by excessive salt eating is avoided, the fried small fish is golden in skin, tender in taste and sharp in meat flavor, fishy smell can be removed by adding ginger and perilla frutescens, the seasoning and the salt can enter the skin of the small fish after being dissolved, the requirements of people on the flavor of the small fish are completely met, the taste is moderate, the contents of oil and salt in the fish meat are low, and the fish meat is safe and healthy to eat.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Preparation example 1
The fermented soybeans are prepared by the following method: cleaning semen glycines, air drying, spraying water solution containing 5 wt% yeast on the surface, fermenting at 35 deg.C and 70% humidity for 2 days, taking out, and spray washing with clear water to obtain fermented semen glycines.
Preparation example 2
The fermented soybeans are prepared by the following method: cleaning semen glycines, air drying, spraying water solution containing 10 wt% yeast on the surface, fermenting at 40 deg.C and 85% humidity for 4 days, taking out, and spray-washing with clear water to obtain fermented semen glycines.
Example 1
The raw materials comprise the following components in parts by weight: 50 parts of fresh small fish, 5 parts of seasoning, 10 parts of vegetable oil, 1 part of prebiotics, 1 part of fermented soybean prepared in preparation example 1 and 2 parts of nutrient material. The prebiotics are prepared by mixing stevioside, arabinose and xylo-oligosaccharide in a mass ratio of 1: 1: 0.5.
the nutrient material comprises the following raw materials in parts by weight: 5 parts of lemon, 2 parts of tea, 0.5 part of acerola cherry powder, 100.1 parts of coenzyme Q and 0.01 part of nattokinase.
The seasoning comprises the following raw materials in parts by weight: 0.5 part of soy sauce, 2 parts of bell pepper, 1 part of ginger, 0.5 part of white sesame, 2 parts of table vinegar, 1 part of yellow wine, 0.5 part of monosodium glutamate, 2 parts of chopped green onion, 10 parts of cassia bark, 2 parts of star anise, 1 part of cumin, 2 parts of fennel and 1 part of perilla leaf.
The preparation method comprises the following steps:
s1, cleaning and removing impurities, cleaning fresh small fish larvae with clean water, removing impurities, and draining;
s2, putting the drained small fish fries into an oil pan, frying for 2min at 150 ℃, pouring out, and draining until no oil drops;
s3, adding seasonings and vegetable oil into a pot, stir-frying until fragrance overflows, adding the fried small fish, continuously stir-frying for 2min, adding water which accounts for half of the weight of the fish, boiling for 10min, adding prebiotics, fermented soybeans and nutrient materials, stirring uniformly, stir-frying for 1min, and turning off the fire;
s4, carrying out microwave hot air drying on the small fish obtained in the step S3, wherein the microwave power density is 2.5w/g, the time is 35min, the temperature is 55 ℃, and the wind speed is 1 m/S;
and S5, vacuum packaging and sterilizing.
Example 2
The raw materials comprise the following components in parts by weight: 100 parts of fresh small fish, 10 parts of seasoning, 15 parts of vegetable oil, 3 parts of prebiotics, 3 parts of fermented soybeans prepared in preparation example 1 and 5 parts of nutrient materials. The prebiotics are prepared by mixing stevioside, arabinose and xylo-oligosaccharide in a mass ratio of 1: 4: 2.
the nutrient material comprises the following raw materials in parts by weight: 10 parts of lemon, 5 parts of tea, 2 parts of acerola cherry powder, 100.5 parts of coenzyme Q and 0.1 part of nattokinase.
The seasoning comprises the following raw materials in parts by weight: 1 part of soy sauce, 7 parts of bell pepper, 5 parts of ginger, 2 parts of white sesame, 4 parts of table vinegar, 4 parts of yellow wine, 2 parts of monosodium glutamate, 4 parts of chopped green onion, 15 parts of cassia bark, 5 parts of star anise, 5 parts of cumin, 4 parts of fennel and 3 parts of perilla leaf.
The preparation method comprises the following steps:
s1, cleaning and removing impurities, cleaning fresh small fish larvae with clean water, removing impurities, and draining;
s2, putting the drained small fish fries into an oil pan, frying for 5min at 190 ℃, pouring out, and draining until no oil drops;
s3, adding seasonings and vegetable oil into a pot, stir-frying until fragrance overflows, adding the fried small fish fries, continuously stir-frying for 5min, adding water which accounts for half of the weight of the fish, boiling for 20min, adding prebiotics, fermented soybeans and nutrient materials, uniformly stirring, stir-frying for 2min, and turning off the fire;
s4, carrying out microwave hot air drying on the small fish obtained in the step S3, wherein the microwave power density is 2.5w/g, the time is 45min, the temperature is 65 ℃, and the wind speed is 3 m/S;
and S5, vacuum packaging and sterilizing.
Example 3
The raw materials comprise the following components in parts by weight: 60 parts of fresh small fish, 6 parts of seasoning, 11 parts of vegetable oil, 1.5 parts of prebiotics, 1.5 parts of fermented soybeans prepared in preparation example 2 and 3 parts of nutrient materials. The prebiotics are prepared by mixing stevioside, arabinose and xylo-oligosaccharide in a mass ratio of 1: 2: 0.7.
the nutrient material comprises the following raw materials in parts by weight: 6 parts of lemon, 3 parts of tea, 0.7 part of acerola cherry powder, 100.2 parts of coenzyme Q and 0.03 part of nattokinase.
The seasoning comprises the following raw materials in parts by weight: 0.6 part of soy sauce, 3 parts of bell pepper, 2 parts of ginger, 0.7 part of white sesame, 2.5 parts of table vinegar, 2 parts of yellow wine, 0.7 part of monosodium glutamate, 2.5 parts of chopped green onion, 11 parts of cassia bark, 3 parts of star anise, 2 parts of cumin, 2.5 parts of fennel and 1.5 parts of perilla leaf.
The preparation method comprises the following steps:
s1, cleaning and removing impurities, cleaning fresh small fish larvae with clean water, removing impurities, and draining;
s2, putting the drained small fish fries into an oil pan, frying for 3min at 160 ℃, pouring out, and draining until no oil drops;
s3, adding seasonings and vegetable oil into a pot, stir-frying until fragrance overflows, adding the fried small fish fries, continuously stir-frying for 3min, adding water which accounts for half of the weight of the fish, boiling for 12min, adding prebiotics, fermented soybeans and nutrient materials, uniformly stirring, stir-frying for 1min, and turning off the fire;
s4, carrying out microwave hot air drying on the small fish obtained in the step S3, wherein the microwave power density is 2.5w/g, the time is 37min, the temperature is 57 ℃, and the wind speed is 2 m/S;
and S5, vacuum packaging and sterilizing.
Example 4
The raw materials comprise the following components in parts by weight: 90 parts of fresh small fish, 9 parts of seasoning, 14 parts of vegetable oil, 2.5 parts of prebiotics, 2.5 parts of fermented soybeans prepared in preparation example 2 and 4 parts of nutrient materials. The prebiotics are prepared by mixing stevioside, arabinose and xylo-oligosaccharide in a mass ratio of 1: 3: 1.7.
the nutrient material comprises the following raw materials in parts by weight: 9 parts of lemon, 4 parts of tea, 1.7 parts of acerola cherry powder, 100.4 parts of coenzyme Q and 0.07 part of nattokinase.
The seasoning comprises the following raw materials in parts by weight: 0.9 part of soy sauce, 6 parts of bell pepper, 4 parts of ginger, 1.7 parts of white sesame, 3.5 parts of table vinegar, 4 parts of yellow wine, 1.7 parts of monosodium glutamate, 3.5 parts of chopped green onion, 14 parts of cassia bark, 4 parts of star anise, 4 parts of cumin, 3.5 parts of fennel and 2.5 parts of perilla leaf.
The preparation method comprises the following steps:
s1, cleaning and removing impurities, cleaning fresh small fish larvae with clean water, removing impurities, and draining;
s2, putting the drained small fish fries into an oil pan, frying for 4min at 180 ℃, pouring out, and draining until no oil drops;
s3, adding seasonings and vegetable oil into a pot, stir-frying until fragrance overflows, adding the fried small fish fries, continuously stir-frying for 4min, adding water which accounts for half of the weight of the fish, boiling for 18min, adding prebiotics, fermented soybeans and nutrient materials, uniformly stirring, stir-frying for 2min, and turning off the fire;
s4, carrying out microwave hot air drying on the small fish obtained in the step S3, wherein the microwave power density is 2.5w/g, the time is 42min, the temperature is 62 ℃, and the wind speed is 2 m/S;
and S5, vacuum packaging and sterilizing.
Example 5
The raw materials comprise the following components in parts by weight: 75 parts of fresh small fish, 7 parts of seasoning, 12 parts of vegetable oil, 2 parts of prebiotics, 2 parts of fermented soybeans prepared in preparation example 2 and 3.5 parts of nutrient materials. The prebiotics are prepared by mixing stevioside, arabinose and xylo-oligosaccharide in a mass ratio of 1: 3.5: 1.2.
the nutrient material comprises the following raw materials in parts by weight: 7 parts of lemon, 3 parts of tea, 1.2 parts of acerola cherry powder, 100.3 parts of coenzyme Q and 0.05 part of nattokinase.
The seasoning comprises the following raw materials in parts by weight: 0.7 part of soy sauce, 5 parts of bell pepper, 3 parts of ginger, 1.5 parts of white sesame, 3 parts of table vinegar, 2 parts of yellow wine, 1.5 parts of monosodium glutamate, 3 parts of chopped green onion, 12 parts of cassia bark, 3 parts of star anise, 3 parts of cumin, 3 parts of fennel and 2 parts of perilla leaf.
The preparation method comprises the following steps:
s1, cleaning and removing impurities, cleaning fresh small fish larvae with clean water, removing impurities, and draining;
s2, putting the drained small fish fries into an oil pan, frying for 3min at 175 ℃, pouring out, and draining until no oil drops;
s3, adding seasonings and vegetable oil into a pot, stir-frying until fragrance overflows, adding the fried small fish fries, continuously stir-frying for 3min, adding water which accounts for half of the weight of the fish, boiling for 15min, adding prebiotics, fermented soybeans and nutrient materials, uniformly stirring, stir-frying for 1min, and turning off the fire;
s4, carrying out microwave hot air drying on the small fish obtained in the step S3, wherein the microwave power density is 2.5w/g, the time is 40min, the temperature is 60 ℃, and the wind speed is 2 m/S;
and S5, vacuum packaging and sterilizing.
Test example 1
70 male C57BL/6J mice were obtained, weighing 20. + -.2 g, and supplied by Shanghai Si Laike laboratory animals, Inc. Randomly taking 10 as a blank control group, and feeding common feed; after the other 60 high fat diets were fed for 8 weeks, the groups were divided into 10 groups, each of which was a model control group, experimental example 1 group, example 2 group, example 3 group, 4 groups, and example 5 group. Experimental examples 1-5 groups were fed with the delicatessen young fish prepared in examples 1-5 for 4 weeks, and the blank control group and the model control group were given physiological saline of equal volume, and the body mass of each group of mice before and after the administration was measured, and at the end of the experiment, the feces of the mice were taken under aseptic conditions, and the feces intestinal bacteria of the mice were subjected to sequencing analysis using 16S-rRNA, and the change in the composition of intestinal flora between the groups was compared. Body weight changes in mice are shown in table 1; the relative abundance of significantly different genera compared to the blank control group is shown in table 2.
TABLE 1 weight changes before and after the experiment in each group of mice: (
n＝10)
| Group of | Dosage (mg/kg) | Week 0 (g) | 4 weeks (g) |
| Blank group | / | 26.52±1.32 | 30.14±1.52 |
| Control group | / | 33.57±1.24## | 37.28±2.34## |
| Example 1 | 100 | 33.12±2.14 | 34.25±1.25 |
| Example 2 | 100 | 33.25±1.46 | 33.29±1.72 |
| Example 3 | 100 | 33.53±1.27 | 32.11±1.25 |
| Example 4 | 100 | 33.47±1.52 | 31.56±1.49 |
| Example 5 | 100 | 33.69±1.45 | 30.11±1.14** |
Note: compared with blank control group, # P < 0.05, # P < 0.01; p < 0.05, P < 0.01 compared to model control.
As shown by the results in Table 1 above, there was no significant difference in initial body weight between the obese group of mice (P > 0.05). After 4 weeks of administration of the deli fish larvae prepared in example 5, the body weight of the obese mice was significantly reduced (P < 0.01).
TABLE 2 Effect of groups on the relative abundance of enteric bacteria in obese mice: (
n＝10)
| Group of | Dosage (mg/kg) | Bacteroidetes(％) | Firmcutes(％) | Proteobacteria(％) |
| Blank group | / | 60.12±12.11 | 33.25±12.35 | 4.67±1.22 |
| Control group | / | 33.23±15.66# | 49.23±8.23# | 15.23±11.24## |
| Example 1 | 100 | 47.54±15.26 | 47.24±7.23 | 12.11±9.23 |
| Example 2 | 100 | 49.25±19.23 | 46.53±5.36 | 13.25±10.21 |
| Example 3 | 100 | 48.62±20.14 | 44.56±6.24 | 11.01±8.25* |
| Example 4 | 100 | 50.36±18.25 | 42.26±4.26 | 10.25±7.45* |
| Example 5 | 100 | 51.25±11.15* | 39.21±2.52* | 9.14±2.14** |
Note: comparing with blank control group, # P < 0.05, # P < 0.01; p < 0.05, P < 0.01 compared to model control.
The results in Table 2 above show that the firmicutes and Proteobacteria (Firmcutes) and Bacteroides (Bacteroides) of the model control group are significantly increased and the Bacteroides (P < 0.05 or P < 0.01) are significantly decreased. After the delicatessen obtained in example 5 was administered, Bacteroidetes (Bacteroidetes) levels were significantly increased, firmicutes (Firmcutes) and Proteobacteria (Proteobacteria) levels were significantly decreased (P < 0.05 or P < 0.01), indicating that the delicatessen obtained in example 5 had a modulating effect on the high-fat diet-induced intestinal flora imbalance in mice. The added prebiotics are beneficial to intestinal health and are raw materials for growth and propagation of intestinal probiotics, the added fermented soybeans contain a large amount of probiotics and components beneficial to intestinal tracts, and after the fermented soybeans are eaten, the intestinal peristalsis can be promoted, gastric mucosa is protected, gastric motility is improved, and the fermented soybeans are beneficial to human health.
Compared with the prior art, the added prebiotics are beneficial to the health of intestinal tracts and are raw materials for the growth and propagation of intestinal probiotics, and the added fermented soybeans contain a large amount of probiotics and components beneficial to the intestinal tracts, so that after eating, the fermented soybeans can promote the intestinal tract to creep, protect gastric mucosa, improve gastric motility and are beneficial to human health, and have the effects of reducing blood fat and resisting oxidation together with the nutritional materials;
the method disclosed by the invention is used for frying after cleaning and draining, so that the time of pickling and desalting steps is saved, the cost is reduced, the efficiency is improved, the content of salt in fish meat is reduced, the negative influence on human health caused by excessive salt eating is avoided, the fried small fish is golden in skin, tender in taste and sharp in meat flavor, fishy smell can be removed by adding ginger and perilla frutescens, the seasoning and the salt can enter the skin of the small fish after being dissolved, the requirements of people on the flavor of the small fish are completely met, the taste is moderate, the contents of oil and salt in the fish meat are low, and the fish meat is safe and healthy to eat.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and should not be taken as limiting the scope of the present invention, which is intended to cover any modifications, equivalents, improvements, etc. within the spirit and scope of the present invention.
Claims (10)
1. The cooked fish fry is characterized by being prepared from the following raw materials in parts by weight: 50-100 parts of fresh small fish, 5-10 parts of seasoning, 10-15 parts of vegetable oil, 1-3 parts of prebiotics, 1-3 parts of fermented soybeans and 2-5 parts of nutrient materials.
2. The cooked fish larva of claim 1, which is prepared from the following raw materials in parts by weight: 60-90 parts of fresh small fish, 6-9 parts of seasoning, 11-14 parts of vegetable oil, 1.5-2.5 parts of prebiotics, 1.5-2.5 parts of fermented soybeans and 3-4 parts of nutrient materials.
3. The cooked fish fry as claimed in claim 2, which is prepared from the following raw materials in parts by weight: 75 parts of fresh small fish, 7 parts of seasoning, 12 parts of vegetable oil, 2 parts of prebiotics, 2 parts of fermented soybeans and 3.5 parts of nutrient materials.
4. The cooked fish fry of claim 1, wherein the fermented soybeans are prepared by the following method: cleaning semen glycines, air drying, spraying yeast-containing water solution on the surface, fermenting at 35-40 deg.C and humidity of 70-85% for 2-4 days, taking out, and spray-washing with clear water to obtain fermented semen glycines.
5. The cooked fish egg as claimed in claim 4, wherein the yeast content of the aqueous solution containing yeast is 5-10 wt%.
6. The cooked fish fry as claimed in claim 1, wherein the prebiotics are mixed by stevioside, arabinose and xylo-oligosaccharide, and the mass ratio of the prebiotics to the prebiotics is 1: (1-4): (0.5-2).
7. The cooked fish fry as claimed in claim 1, wherein the nutritional material comprises the following raw materials in parts by weight: 5-10 parts of lemon, 2-5 parts of tea, 0.5-2 parts of acerola cherry powder, 100.1-0.5 part of coenzyme Q and 0.01-0.1 part of nattokinase.
8. The cooked fish fry as claimed in claim 1, wherein the seasoning comprises the following raw materials in parts by weight: 0.5-1 part of soy sauce, 2-7 parts of bell pepper, 1-5 parts of ginger, 0.5-2 parts of white sesame, 2-4 parts of table vinegar, 1-4 parts of yellow wine, 0.5-2 parts of monosodium glutamate, 2-4 parts of chopped green onion, 10-15 parts of cassia bark, 2-5 parts of star anise, 1-5 parts of cumin, 2-4 parts of fennel and 1-3 parts of perilla leaf.
9. A method for preparing a cooked fish fry as claimed in any one of claims 1 to 8, comprising the steps of:
s1, cleaning and removing impurities, cleaning fresh small fish larvae with clean water, removing impurities, and draining;
s2, putting the drained small fish into an oil pan, frying for 2-5min at the temperature of 150-;
s3, adding seasonings and vegetable oil into a pot, stir-frying until fragrance overflows, adding the fried small fish fries, continuously stir-frying for 2-5min, adding water which accounts for half of the fish weight, boiling for 10-20min, adding prebiotics, fermented soybeans and nutrient materials, uniformly stirring, stir-frying for 1-2min, and turning off the fire;
s4, carrying out microwave hot air drying on the small fish obtained in the step S3;
and S5, vacuum packaging and sterilizing.
10. The preparation method according to claim 9, wherein the microwave power density in the microwave hot air drying is 2.5w/g, the time is 35-45min, the temperature is 55-65 ℃, and the air speed is 1-3 m/s.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104783227A (en) * | 2015-05-12 | 2015-07-22 | 郴州市吴氏蜂业有限责任公司 | Preparation method of instant flavored little fish |
| CN108719854A (en) * | 2018-04-20 | 2018-11-02 | 长沙鑫洲食品有限公司 | A kind of preparation method of flavor anchovies prepared food |
| CN110692954A (en) * | 2019-10-22 | 2020-01-17 | 姬立龙 | Nutritional baked fish and preparation method thereof |
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2020
- 2020-11-17 CN CN202011287843.6A patent/CN114568652A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783227A (en) * | 2015-05-12 | 2015-07-22 | 郴州市吴氏蜂业有限责任公司 | Preparation method of instant flavored little fish |
| CN108719854A (en) * | 2018-04-20 | 2018-11-02 | 长沙鑫洲食品有限公司 | A kind of preparation method of flavor anchovies prepared food |
| CN110692954A (en) * | 2019-10-22 | 2020-01-17 | 姬立龙 | Nutritional baked fish and preparation method thereof |
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| Title |
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| 食品添加剂速查手册: "膳食营养与食疗保健全书 珍藏本", vol. 1, 湖南科学技术出版社, pages: 259 * |
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