CN115568563A - Preparation method of lake butterfly fish - Google Patents

Preparation method of lake butterfly fish Download PDF

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Publication number
CN115568563A
CN115568563A CN202211305529.5A CN202211305529A CN115568563A CN 115568563 A CN115568563 A CN 115568563A CN 202211305529 A CN202211305529 A CN 202211305529A CN 115568563 A CN115568563 A CN 115568563A
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fish
lake
oil
parts
tilapia
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冯国华
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Shenzhen Nonggengji Catering Co ltd
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Shenzhen Nonggengji Catering Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
    • 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
    • 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
    • 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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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention provides a preparation method of lake butterfly fish, and relates to the technical field of food processing. The preparation method of the lake butterfly fish comprises the following steps: taking the tilapia with crisp meat, and processing the tilapia with crisp meat into flaky main materials; preparing auxiliary materials and seasonings; oiling the flaky main material to obtain an oiled main material; preparing a composite sauce based on the seasoning and the auxiliary material; and taking the oily main material according to the composite sauce, and stir-frying with big fire to obtain the lake butterflies. According to the preparation method of the lake butterfly fish, the lake butterfly fish is obtained by processing the fragile meat tilapia into slices, frying the slices, adding the compound sauce, and stir-frying the slices, the formula is scientific and reasonable, the lake butterfly fish is cooked by adopting a frying technique, the dish is bright in color and fresh, fragrant and spicy in taste, the method can effectively remove the fishy smell of the lake butterfly fish, reduce and remove the trimethylamine component in the meat quality, and a better edible effect is achieved.

Description

Preparation method of lake butterfly fish
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of lake butterfly fish.
Background
Tilapia is originally produced in Africa and belongs to tropical fishes, and the tilapia comprises more than 100 subspecies. Tilapia has the characteristics of fast generation, high yield, food impurities, few diseases, strong fecundity and the like. At present, tilapia is a main aquaculture product in China. The meat quality is delicious, the thorn is few, the protein content is high, and the meat is rich in 8 essential amino acids needed by human body; the nonessential amino acids have a high content of glutamic acid and glycine. Tilapia is popular with people due to the characteristics, is called white salmon and fish in the 21 st century, and has become one of hot spots for cultivation, processing and export in recent years.
Tilapia has a heavy mud smell. Tilapia is an important edible fish in south China, and in fact all aquatic products have mud fishy smell of different degrees, but the mud fishy smell of the tilapia is relatively heavy after being cooked, and researches show that the main reason why the mud fishy smell of the aquatic products is generated is geosmin and trimethylamine in meat, the poorer the water quality and the higher the content of geosmin in a water body which is fat, and the heavier the fishy smell of the fish mud growing in the environment.
When tilapia mossambica is used for preparing lake butterfly fish, due to mud fishy smell and meat fishy smell, under the condition of ensuring water quality, trimethylamine in meat also needs more complicated procedures and seasoning treatment in cooking, otherwise, fishy smell still exists, and eating is influenced.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of lake butterfly fish, which comprises the following steps:
taking the tilapia with crisp meat, and processing the tilapia with crisp meat into flaky main materials;
preparing auxiliary materials and seasonings;
oiling the flaky main material to obtain an oiled main material;
preparing a composite sauce based on the seasoning and the auxiliary materials;
according to the composite sauce, taking the oily main material, and stir-frying with big fire to obtain the lake butterfish;
preferably, the tilapia with crisp meat is cultured by the tilapia with crisp meat with water depth not less than 2.5m, dissolved oxygen not less than 5mg/L and pH value of 7-8.5.
Preferably, the method for processing the tilapia mossambica with crispy meat into the main material in the shape of slices comprises the following steps:
taking the tilapia with crisp meat, and sequentially carrying out bloodletting, scaling, piece lifting, correction and slicing to obtain fillets;
soaking and washing the fillets with saline water, adding beer for pickling, and washing to obtain the flaky main materials;
preferably, in the slicing step, the fish slices are sliced by inclining the knife at an angle of 20 degrees, and the fish slices are 7-8cm long and 0.2-0.3cm thick;
preferably, in the slicing step, the fish back meat in the tilapia with crispy meat is selected.
Preferably, the bleeding step of the tilapia with crispy meat adopts a fish tail bleeding method; the fish tail bloodletting method is to cut the fish tail and put the fish tail into water to make the bloody water flow out.
Preferably, the fish fillets are soaked and washed by saline water, pickled by adding beer and washed, and the main flaky material is obtained by the steps of:
putting the fillets into saline water to be soaked for 20-40 minutes;
taking out, drying, cleaning in a bubble machine until no salt smell exists, and stopping cleaning when the fish fillets are bright white;
adding 10-50mL of beer into the cleaned fish slices, and pickling for 2-10 minutes;
taking out and washing to obtain the flaky main material.
Preferably, after 10-50mL of beer is added to the cleaned fish fillets, the method further comprises the following steps:
30mL of lemon extract aqueous solution is added to the fish slices after beer is added.
Preferably, the auxiliary materials comprise the following components in parts by weight:
20-25 parts of capsicum frutescens;
40-45 parts of red garlic sprouts;
5-10 parts of garlic with skin;
120-125 parts of chicken intestine pepper;
25-30 parts of tender ginger;
the preparation of the auxiliary materials comprises the following steps:
cleaning the capsicum frutescens, the garlic sprouts with red heads, the garlic with skin and the ginger;
cutting the capsicum frutescens into 0.1-0.2cm particles;
cutting the chicken intestine pepper into half pieces, and forming half ring-shaped blocks of 0.1-0.2 cm;
separating the seedling leaves and the seedling heads of the red garlic seedlings, and cutting the seedling leaves into blocks with the length of 1.3-1.5cm and the width of 1.3-1.5 cm; cutting the seedling head into a ring shape with the thickness of 0.3-0.5;
cutting the tender ginger into particles of 0.2-0.3cm;
peeling the garlic with skin, and cutting into 0.2-0.3cm granule.
Preferably, the seasoning comprises the following components in parts by weight:
1-5 parts of salt;
1-5 parts of chicken essence;
2-10 of oil consumption;
2-10 parts of seasoned soy sauce for steaming fish;
50-200 parts of blend oil;
10-50 parts of lard oil;
5-50 parts of pressed rapeseed oil;
1-10 parts of chopped chili sauce;
10-50 of beer.
Preferably, the step of subjecting the flaky main material to oil treatment to obtain an oiled main material comprises the following steps:
heating the blend oil to 7 oil temperatures;
pouring the flaky main material into the strainer, carrying out oil passing for 15s, taking out the flaky main material, and controlling oil in the strainer for later use to obtain the oily main material.
Preferably, the preparation of the composite juice based on the seasoning and the auxiliary material comprises:
taking out and boiling the oil, adding lard oil and pressed rapeseed oil until the oil temperature is 7 ℃;
adding prepared garlic with skin and ginger into the oil pan, and stir-frying;
adding the prepared capsicum frutescens and chopped chili sauce and stir-frying;
adding chicken intestine pepper and beer to obtain the compound sauce;
preferably, the beer is added in an amount of 10-50mL.
Preferably, according to the compound sauce, the oily main material is taken, and stir-frying is carried out with big fire to obtain the lake butterfly fish, and the method comprises the following steps:
adding salt, chicken essence and oyster sauce into the composite sauce, and frying for 5-15s;
putting the main oil-passing material and the garlic sprouts into a pot;
adding fermented soybean oil and lard oil, and continuously carrying out jolt pan for 15-30s to obtain the lake butterfly fish.
The invention provides a preparation method of lake butterfly fish. The method comprises the following steps: taking the tilapia with crisp meat, and processing the tilapia with crisp meat into flaky main materials; preparing auxiliary materials and seasonings; oiling the flaky main material to obtain an oiled main material; preparing a composite sauce based on the seasoning and the auxiliary materials; and (3) taking the oily main material according to the composite sauce, and stir-frying with big fire to obtain the lake butterfish. The invention provides a preparation method of lake butterfly fish, which comprises the steps of processing the Tilapia mossambica into slices, frying, adding compound sauce, and stir-frying, so that the lake butterfly fish is obtained.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the embodiments.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be apparent that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Unless defined otherwise below, all technical and scientific terms used in the detailed description of the invention are intended to have the same meaning as commonly understood by one of ordinary skill in the art. While the following terms are believed to be well understood by those skilled in the art, the following definitions are set forth to better explain the present invention.
As used herein, the terms "comprising," "including," "having," "containing," or "involving" are inclusive or open-ended and do not exclude additional unrecited elements or method steps. The term "consisting of 8230A" is considered to be a preferred embodiment of the term "comprising". If in the following a certain group is defined to comprise at least a certain number of embodiments, this should also be understood as disclosing a group which preferably only consists of these embodiments.
Where an indefinite or definite article is used when referring to a singular noun e.g. "a" or "an", "the", this includes a plural of that noun.
The term "about" in the present invention denotes an interval of accuracy that can be understood by a person skilled in the art, which still guarantees the technical effect of the feature in question. The term generally means ± 10%, preferably ± 5% of the indicated value.
Furthermore, the terms first, second, third, (a), (b), (c), and the like in the description and in the claims, are used for distinguishing between similar elements and not necessarily for describing a sequential or chronological order. It is to be understood that the terms so used are interchangeable under appropriate circumstances and that the embodiments of the invention described herein are capable of operation in other sequences than described or illustrated herein.
Unless defined otherwise or clearly indicated by the background, all technical and scientific terms used in this disclosure have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs.
The technical solution of the present invention is further described in detail by way of the following specific embodiments, but the present invention is not limited thereto, and any limited number of modifications made by anyone within the scope of the claims of the present invention are still within the scope of the claims of the present invention.
The embodiment provides a preparation method of lake butterfly fish, which comprises the following steps:
taking the tilapia with crisp meat, and processing the tilapia with crisp meat into flaky main materials;
preparing auxiliary materials and seasonings;
oiling the flaky main material to obtain an oiled main material;
preparing a composite sauce based on the seasoning and the auxiliary material;
according to the composite sauce, taking the oily main material, and stir-frying with big fire to obtain the lake butterfish;
the above-mentioned crisp meat tilapia, namely tilapia, common names of south ocean crucian carp, african young and Fushou fish, is native to African Tanganic lake, and has a shape similar to crucian carp, and has spiny fins and a shape similar to mandarin fish. The Fushou fish belongs to euryhaline fish and can survive in both seawater and fresh water.
Above-mentioned, through slicing to crisp meat tilapia, obtain flaky main materials to can cook the flesh of fish, greatly increased flesh of fish and the area of contact of seasoning and auxiliary material make the tasty of flesh of fish more.
Because the fish meat is sliced, the contact area is increased, the fish meat can be cooked at high temperature when the fish meat is further fried, and the trimethylamine in the fish meat can be greatly reduced through frying, so that the fishy smell removing effect is achieved.
The lake butterfly fish is a method for preparing whole fish meat, and the prepared fish meat is considerable in shape and delicious in taste. However, the lake butterfly fish has high requirements on fish meat, so that the existing conventional method for preparing the lake butterfly fish for the crisp meat tilapia cannot effectively remove the fishy smell due to the special fishy smell of the crisp meat tilapia.
According to the preparation method of the lake butterfly fish, the lake butterfly fish is obtained by processing the fragile meat tilapia into slices, frying the slices, adding the compound sauce, and stir-frying the slices, the formula is scientific and reasonable, the lake butterfly fish is cooked by adopting a frying technique, the dish is bright in color and fresh, fragrant and spicy in taste, the method can effectively remove the fishy smell of the lake butterfly fish, reduce and remove the trimethylamine component in the meat of the lake butterfly fish, and a better edible effect is achieved.
Furthermore, the tilapia with crisp meat is cultured under the conditions that the water depth is not less than 2.5m, the dissolved oxygen is not less than 5mg/L and the pH value is 7-8.5.
Further, the method for processing the tilapia mossambica with crisp meat into the flaky main material comprises the following steps:
taking the tilapia with crisp meat, and sequentially carrying out bloodletting, scaling, piece lifting, correction and slicing to obtain fillets;
soaking and washing the fillets with saline water, adding beer for pickling, and washing to obtain the flaky main materials;
further, in the slicing step, a knife is inclined at an angle of 20 degrees to slice the fish, wherein the fish slices are 7-8cm long and 0.2-0.3cm thick;
further, in the slicing step, the selected fish back meat is the fish back meat in the tilapia mossambica with crisp meat.
Further, the bleeding step of the tilapia with crisp meat adopts a fish tail bleeding method; the fish tail bloodletting method is to cut the fish tail and put the fish tail into water to make the bloody water flow out.
As described above, in the flesh and blood of fragile-meat tilapia, because trimethylamine is contained in a large amount, particularly in the blood thereof, blood is retained in the flesh, trimethylamine is still present in the flesh and blood, and a large fishy smell is still present during further cooking, if the blood is directly treated with a conventional method for treating flesh.
In the embodiment, the fish is treated by a fish tail bloodletting method, the tilapia with crisp meat is put into water after being opened at the fish tail, and the blood flows out automatically in the water, so that the bloodletting effect is achieved.
Further, the fish fillets are soaked and washed by saline water, pickled by adding beer and washed, and the main flaky material is obtained by the steps of:
putting the fillets into saline water to be soaked for 20-40 minutes;
taking out, drying, cleaning in a bubble machine until no salt smell exists, and stopping cleaning when the fish fillets are bright white;
adding 10-50mL of beer into the cleaned fish slices, and pickling for 2-10 minutes;
taking out and washing to obtain the flaky main material.
The fish meat is soaked in the salt water for 20-40 minutes after being prepared into fish slices, and the steps can wash components in the meat quality of the fish meat and mucous membranes and mucus outside the skin of the fish meat clean, so that the effect of removing fishy smell is achieved.
And (3) fishing out the fish, draining, putting the fish into a bubble machine for cleaning, and obtaining the standard of cleaning completion when the fish is white and bright and part or all of the fish can reach a transparent state after the fish is free of salt taste.
After the fillet is processed, the fillet is placed in a container, beer is added for salting, the amount of the added beer can be adjusted according to the amount of fish meat, 10-50mL can be added in the embodiment, and the further fishy smell removing effect can be achieved after salting for 2 minutes.
After pickling, the fish fillets are washed by small water flow, so that the fish fillets are prevented from being broken by large water flow to cause appearance damage.
In the processing process of the sheet-shaped main materials, in order to ensure the freshness of the meat quality of fish and prevent the generation of trimethylamine after a long time, the sheet-shaped main materials need to be treated on the same day and cannot be operated every other day.
Further, after 10-50mL of beer is added to the cleaned fish fillets, the method further comprises the following steps:
30mL of aqueous solution of lemon extract is added to the fish fillets after beer is added.
The lemon extract can be water extract of lemon fruit paste or fermented liquid of lemon.
The preparation method of the lemon water extract comprises the following steps:
1. crushing lemon peel into 0.5-1cm 3 The block shape of (1);
2. putting the blocks into a container, adding 2 times of water and 1 time of white spirit, and mixing;
3. soaking for 30 minutes at 60 ℃, and filtering to obtain filtrate;
4. repeating for 2 times, mixing the filtrates for 3 times, and concentrating until the density reaches 1.1-1.3 to obtain the fructus Citri Limoniae water extract.
The lemon peel contains vitamin C, saccharides, naringin, coumarin, high-content potassium element, low-content sodium and other elements, and is rich in aromatic volatile components, so that the lemon peel can be used as a seasoning of seafood to remove fishy smell and peculiar smell.
In the embodiment, the lemon peel is extracted after being crushed by a water extraction method and concentrated into an extract, volatile oil components in the lemon peel can be better reserved in a low-temperature extraction mode, and the high-concentration lemon peel extract can better achieve the effect of removing fishy smell from fish.
Further, the auxiliary materials comprise the following components in parts by weight:
20-25 parts of capsicum frutescens;
40-45 parts of red garlic sprouts;
5-10 parts of garlic with skin;
120-125 parts of chicken intestine pepper;
25-30 parts of tender ginger;
the capsicum frutescens, the garlic sprouts with skins and the garlic with skins can be picked from the Hunan Yue county, the chicken intestine pepper can be picked from the Hunan Liuyang, and the ginger can be picked from the Hunan Hengyang.
The preparation of the auxiliary materials comprises the following steps:
cleaning the capsicum frutescens, the garlic sprouts with red heads, the garlic with skin and the ginger;
cutting the capsicum frutescens into 0.1-0.2cm particles;
cutting the chicken intestine pepper into half and half pieces of 0.1-0.2cm in a half ring shape;
separating the seedling leaves and the seedling heads of the red garlic seedlings, and cutting the seedling leaves into blocks with the length of 1.3-1.5cm and the width of 1.3-1.5 cm; cutting the seedling head into a ring shape with the thickness of 0.3-0.5;
cutting the tender ginger into particles of 0.2-0.3cm;
peeling the garlic with skin, and cutting into 0.2-0.3cm granule.
Further, the seasoning comprises the following components in parts by weight:
1-5 of salt; can be refined salt added with iodine;
1-5 parts of chicken essence; can be JINBAWEI XIANGXIANG chicken essence;
2-10 of oil consumption; can be family music and delicious friends;
2-10 parts of seasoned soy sauce for steaming fish; can be prepared into seafood soy sauce;
50-200 parts of blend oil; can be shoe-shaped gold ingot blend oil;
10-50 parts of lard oil;
5-50 parts of pressed rapeseed oil;
1-10 parts of chopped chili sauce;
10-50 parts of beer.
Further, the step of subjecting the flaky main material to oil treatment to obtain an oily main material comprises the following steps:
heating the blend oil to 7 oil temperatures;
and pouring the flaky main material into the strainer, frying for 15s, taking out the flaky main material, and controlling oil in the strainer for later use to obtain the fried main material.
Further, the preparation of the compound juice based on the seasoning and the auxiliary materials comprises the following steps:
taking out and boiling the oil, adding lard oil and pressed rapeseed oil until the oil temperature is 7 ℃;
adding prepared garlic with skin and ginger into the oil pan, and stir-frying;
adding the prepared capsicum frutescens and chopped chili sauce and stir-frying;
adding chicken intestine pepper and beer to obtain the compound sauce;
furthermore, the adding amount of the beer is 10-50mL.
Further, according to the compound sauce, the oily main material is taken, and stir-frying is carried out with big fire to obtain the lake butterfish, which comprises the following steps:
adding salt, chicken essence and oyster sauce into the composite sauce, and frying for 5-15s;
putting the main oil-passing material and the garlic sprouts into the pot;
adding fermented soybean oil and lard, and continuously boiling for 15-30s to obtain the lake butterfly fish.
The invention is further illustrated by the following specific examples, but it should be understood that these examples are included merely for purposes of illustration in more detail and are not intended to limit the invention in any way.
The preparation method of the lake butterfly fish related to the experiment comprises the following steps:
1. processing the cultured fragile-meat tilapia mossambica cultured in the conditions of water depth not less than 2.5m, dissolved oxygen not less than 5mg/L and pH value of 7-8.5 into flaky main materials;
(1) Taking the tilapia with crisp meat, and sequentially carrying out bloodletting, scaling, piece lifting, correction and slicing to obtain fillets; in the slicing step, a knife is inclined at an angle of 20 degrees for slicing, the fish slices are 7-8cm long and 0.2-0.3cm thick; in the slicing step, the selected fish back meat is the fish back meat in the tilapia mossambica with crisp meat; the bleeding step of the tilapia mossambica with crisp meat adopts a fish tail bleeding method; the fish tail bloodletting method is to cut the fish tail and put the fish tail into water to make the bloody water flow out.
(2) Soaking and washing the fillets with saline water, adding beer for pickling, and washing to obtain the flaky main materials; which comprises the following steps:
soaking the fillets in salt water;
taking out, drying, cleaning in a bubble machine until no salt smell exists, and stopping cleaning when the fish fillets are bright white;
adding beer into the cleaned fish slices, and pickling; (30 mL of aqueous solution of lemon extract may be added to the fish fillet after beer is added)
Taking out and washing to obtain the flaky main material.
2. Preparing auxiliary materials and seasonings;
the auxiliary materials comprise the following components in parts by weight: 20-25 parts of capsicum frutescens; 40-45 parts of red garlic sprouts; 5-10 parts of garlic with skin; 120-125 parts of chicken intestine pepper; 25-30 parts of tender ginger; the seasoning comprises the following components in parts by weight: 1-5 of salt; 1-5 parts of chicken essence; 2-10 of oil consumption; 2-10 parts of seasoned soy sauce for steaming fish; 50-200 parts of blend oil; 10-50 parts of lard oil; 5-50 parts of pressed rapeseed oil; 1-10 parts of chopped chili sauce; 10-50 of beer.
The preparation of the auxiliary materials comprises the following steps:
cleaning the capsicum frutescens, the garlic sprouts with red heads, the garlic with skin and the ginger; cutting the capsicum frutescens into 0.1-0.2cm particles; cutting the chicken intestine pepper into half pieces, and forming half ring-shaped blocks of 0.1-0.2 cm; separating the seedling leaves and the seedling heads of the red garlic seedlings, and cutting the seedling leaves into blocks with the length of 1.3-1.5cm and the width of 1.3-1.5 cm; cutting the seedling head into a ring shape with the thickness of 0.3-0.5; cutting the tender ginger into particles of 0.2-0.3cm; peeling the garlic with skin, and cutting into 0.2-0.3cm granule.
3. Oiling the flaky main material to obtain an oiled main material; the method comprises the following steps: taking the blend oil, and heating to 7 oil temperatures; pouring the flaky main material into the strainer, carrying out oil passing for 15s, taking out the flaky main material, and controlling oil in the strainer for later use to obtain the oily main material.
4. Preparing a composite sauce based on the seasoning and the auxiliary materials; the method comprises the following steps: taking out the pot and boiling the oil, adding lard oil and pressed rapeseed oil until the oil temperature reaches 7 ℃; adding prepared garlic with skin and tender ginger into an oil pan, and stir-frying; adding the prepared millet pepper and chopped pepper sauce and stir-frying; adding chicken intestine pepper and beer to obtain the compound sauce;
5. and (3) taking the oily main material according to the composite sauce, and stir-frying with big fire to obtain the lake butterfish. The method comprises the following steps: adding salt, chicken essence and oyster sauce into the composite material juice, and frying for 5-15s; putting the main oil-passing material and the garlic sprouts into a pot; adding fermented soybean oil and lard oil, and continuously carrying out jolt pan for 15-30s to obtain the lake butterfly fish.
Table 1, examples 1 to 5 parameters relating to the experiments for producing lake Pieris
Figure BDA0003905771580000121
Examples 1 to 5
The preparation method of the lake butterfly fish is adopted for the preparation of the lake butterfly fish, wherein the parameters of the corresponding embodiments in the table 1 are adopted for the preparation.
Comparative example 1
The production was carried out according to the production method and parameters in example 1, but in step 2, only the dicing treatment was carried out.
The test method comprises the following steps:
1. sample treatment:
taking prepared lake butterfly fish, removing the skin on the outer surface, taking fish meat, freezing and weighing 20g of the fish meat;
adding 20mL of water and grinding uniformly;
adding 40mL 10% trichloroacid, stirring and extracting for 1 hour, and filtering;
extracting the residue with 5% trichloroacetic acid and filtering, combining the filtrates, and diluting to 10mL.
2. 2mL of the trichloroacetic acid extract and 4mL of n-heptane were accurately added to a 20mL stoppered tube, followed by addition of the 2mL50% KOH solution, immediately stoppered.
Heating in 55 deg.C constant temperature water bath for 5min, and shaking immediately for 2min. Standing for 10min, collecting 50 μ L of clarified liquid after n-heptane layer is clarified, and injecting into gas chromatographic column with microsyringe. The peak area was calculated.
3. Drawing a standard curve: according to the sample determination method, the trimethylamine standard solution is injected into the gas chromatography column, and the area of each peak is determined to draw a standard curve.
4. Chromatographic conditions are as follows:
(1) A chromatographic column: : a stainless steel u-shaped pipe with the specification of 1.5m multiplied by 4mm; a supporter: 2% c-22, 60-80 mesh after KOH treatment; liquid phase: 20% cetyl alcohol-ethanol solution; column temperature: 52 ℃; carrier gas: n is a radical of hydrogen 2 55mL/min (inlet pressure 1.8 kg/cm) 2 ) (ii) a A detector: hydrogen flame ionization detector sensl0 3 。
(2) An instrument device: high-speed gas chromatography.
The experimental results are as follows:
determined as above, regression equation Y =32.3872x +0.1711 (γ =0.9999, n = 6). When the concentration of trimethylamine is in the range of 0-25 mug/mL, the concentration and the peak area are in a linear relation.
Table 2, examples 1 to 5, and comparative example 1 show the results of detecting the trimethylamine content
Figure BDA0003905771580000131
Figure BDA0003905771580000141
Referring to the detection results shown in the table above, it can be seen that the preparation methods of the lake butterfly fish provided in the embodiments of examples 1 to 5 are all adopted for preparation, wherein the detection and calculation are performed by the detection methods, and corresponding concentrations, i.e., content results, are obtained respectively.
The content detection of trimethylamine shows that the obtained lake butterfly fish can reach the content level of 0.01-0.02mg/100g or the undetectable content level, which shows that the trimethylamine in the meat can be effectively removed and the fishy smell can be removed after the treatment by the method provided in the embodiment, but the fishy smell removing step in the method provided in the embodiment is not adopted in the comparative example, so that the detected amount of the trimethylamine is 2.8mg/100g, therefore, compared with the content of the trimethylamine in the meat in the comparative example 1, the method provided in the application has a significant difference.
In a word, the preparation method of the lake butterfly fish provided by the invention is characterized in that the lake butterfly fish is obtained by processing the fragile meat tilapia into slices, then frying the slices, adding the compound sauce, and stir-frying the slices, and the formula is scientific and reasonable.
While the preferred embodiment and the corresponding examples of the present invention have been described, it should be understood that various changes and modifications, including but not limited to, adjustments of proportions, flows and amounts, which are within the scope of the invention, may be made by those skilled in the art without departing from the inventive concept thereof. While the preferred embodiment and the corresponding examples of the present invention have been described, it should be understood that various changes and modifications, including but not limited to, adjustments of proportions, flows and amounts, which are within the scope of the invention, may be made by those skilled in the art without departing from the inventive concept thereof.

Claims (10)

1. A preparation method of lake butterfly fish is characterized by comprising the following steps:
taking the tilapia with crisp meat, and processing the tilapia with crisp meat into flaky main materials;
preparing auxiliary materials and seasonings;
oiling the flaky main material to obtain an oiled main material;
preparing a composite sauce based on the seasoning and the auxiliary materials;
according to the compound sauce, taking the oily main material, and stir-frying with big fire to obtain the lake butterflies;
preferably, the tilapia with crisp meat is cultured by the tilapia with crisp meat with water depth not less than 2.5m, dissolved oxygen not less than 5mg/L and pH value of 7-8.5.
2. The preparation method of lake butterfly fish according to claim 1, wherein the processing of the Tilapia mossambica into sheet-shaped main materials comprises:
taking the tilapia with crisp meat, and sequentially carrying out bloodletting, scaling, piece lifting, correction and slicing to obtain fillets;
soaking and washing the fillets with saline water, adding beer for pickling, and washing to obtain the flaky main materials;
preferably, in the slicing step, the fish slices are sliced by inclining the knife at an angle of 20 degrees, and the fish slices are 7-8cm long and 0.2-0.3cm thick;
preferably, in the slicing step, the fish back meat in the tilapia with crispy meat is selected.
3. The method for preparing lake butterfly fish according to claim 2,
the bleeding step of the tilapia with crisp meat adopts a fish tail bleeding method; the fish tail bloodletting method is to cut the fish tail and put the fish tail into water to make the bloody water flow out.
4. The preparation method of the lake butterfly fish as claimed in claim 2, wherein the preparation method comprises the steps of soaking and washing the fish fillets with saline water, adding beer for pickling, and then washing to obtain the flaky main materials, and comprises the following steps:
putting the fillets into saline water to be soaked for 20-40 minutes;
taking out, drying, cleaning in a bubble machine until no salt smell exists, and stopping cleaning when the fish fillets are bright white;
adding 10-50mL of beer into the cleaned fish slices, and pickling for 2-10 minutes;
taking out and washing to obtain the flaky main material.
5. The method for preparing lake butterfly fish according to claim 4, wherein the step of adding 10-50mL of beer to the cleaned fish fillets further comprises the following steps:
30mL of lemon extract aqueous solution is added to the fish slices after beer is added.
6. The method for preparing lake butterfly fish according to claim 1,
the auxiliary materials comprise the following components in parts by weight:
20-25 parts of capsicum frutescens;
40-45 parts of red garlic sprouts;
5-10 parts of garlic with skin;
120-125 parts of chicken intestine pepper;
25-30 parts of tender ginger;
the preparation of the auxiliary materials comprises the following steps:
cleaning the capsicum frutescens, the garlic sprouts with red heads, the garlic with skin and the ginger;
cutting the capsicum frutescens into 0.1-0.2cm particles;
cutting the chicken intestine pepper into half and half pieces of 0.1-0.2cm in a half ring shape;
separating the seedling leaves and the seedling heads of the red-head garlic seedlings, and cutting the seedling leaves into blocks with the length of 1.3-1.5cm and the width of 1.3-1.5 cm; cutting the seedling head into a ring shape with the thickness of 0.3-0.5;
cutting the tender ginger into particles of 0.2-0.3cm;
peeling the garlic with skin, and cutting into 0.2-0.3cm granule.
7. The preparation method of the lake butterfly fish as claimed in claim 1, wherein the seasoning comprises the following components in parts by weight:
1-5 parts of salt;
1-5 parts of chicken essence;
2-10 of oil consumption;
2-10 parts of seasoned soy sauce for steaming fish;
50-200 parts of blend oil;
10-50 parts of lard oil;
5-50 parts of pressed rapeseed oil;
1-10 parts of chopped chili sauce;
10-50 of beer.
8. The preparation method of lake butterfly fish of claim 1, wherein the step of subjecting the flaky main material to oil treatment to obtain an oiled main material comprises the following steps:
heating the blend oil to 7 oil temperatures;
and pouring the flaky main material into the strainer, frying for 15s, taking out the flaky main material, and controlling oil in the strainer for later use to obtain the fried main material.
9. The method for preparing lake butterfly fish of claim 1, wherein the preparing of the composite sauce based on the seasoning and the auxiliary material comprises:
taking out and boiling the oil, adding lard oil and pressed rapeseed oil until the oil temperature is 7 ℃;
adding prepared garlic with skin and tender ginger into an oil pan, and stir-frying;
adding the prepared millet pepper and chopped pepper sauce and stir-frying;
adding chicken intestine pepper and beer to obtain the compound sauce;
preferably, the beer is added in an amount of 10-50mL.
10. The preparation method of the lake butterfly fish according to claim 1, wherein the preparation method of the lake butterfly fish by taking the oily main material and stir-frying with strong fire according to the compound cooking juice comprises the following steps:
adding salt, chicken essence and oyster sauce into the composite sauce, and frying for 5-15s;
putting the main oil-passing material and the garlic sprouts into a pot;
adding fermented soybean oil and lard, and continuously boiling for 15-30s to obtain the lake butterfly fish.
CN202211305529.5A 2022-10-20 2022-10-24 Preparation method of lake butterfly fish Pending CN115568563A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102487847A (en) * 2011-11-12 2012-06-13 广东省中山食品水产进出口集团有限公司 Method for breeding tilapia with crisp meat
CN110089695A (en) * 2019-04-19 2019-08-06 华南理工大学 A kind of instant raw fish and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102487847A (en) * 2011-11-12 2012-06-13 广东省中山食品水产进出口集团有限公司 Method for breeding tilapia with crisp meat
CN110089695A (en) * 2019-04-19 2019-08-06 华南理工大学 A kind of instant raw fish and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
甘智荣: "《川香九重》", 江苏凤凰科学出版社, pages: 170 - 171 *

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