CN116268314A - Prefabricated fragrant roasted large yellow croaker and preparation method thereof - Google Patents
Prefabricated fragrant roasted large yellow croaker and preparation method thereof Download PDFInfo
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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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
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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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- 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
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention provides a prefabricated fragrant roasted large yellow croaker and a preparation method thereof, and belongs to the technical field of food processing. The preparation method of the prefabricated roasted large yellow croaker provided by the invention comprises the following steps: (1) Removing scales and viscera of large yellow croaker, changing a flower knife, cleaning and draining for later use; (2) Pickling the large yellow croaker treated in the step (1) by adopting a water pickling method; (3) Cleaning and draining the salted large yellow croaker in the step (2), and frying; (4) And (3) vacuum packaging the fried large yellow croaker, the vegetable bag and the seasoning bag in the step (3), sealing and packaging the sauce bag, and performing freeze sterilization to obtain the prefabricated roasted large yellow croaker. The fragrant-roasted large yellow croaker has stronger fishy smell removing capability, and the prepared fragrant-roasted large yellow croaker has better hardness, adhesiveness and chewiness compared with the traditional roasted fish. And the processing time is short, the energy consumption is low, and the problems of complicated cooking, serious flavor and nutrient loss, poor taste and the like of the grilled fish in the prior art are effectively solved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a prefabricated roasted large yellow croaker and a preparation method thereof.
Background
Large Chen Huangyu is a large yellow croaker product cultivated in da Chen sea area and meeting relevant regulations. The meat with the quality of Chen Huangyu has strong fiber, is tender and delicious, has a smooth taste, also contains rich proteins, microelements and vitamins, and is a good choice for nutrition supplement.
The big Chen Huangyu can be made into dishes for eating by steaming, braising, baking and other cooking modes, and in many manufacturing methods of the big Chen Huangyu, the roasted fish is loved by consumers because of tender outer and inner surfaces and delicious taste. However, the processing and manufacturing procedures of the grilled fish are complex and time-consuming, and the difficulty is high in both restaurant and household manufacturing. Along with the acceleration of the life rhythm, the prefabricated dishes which are simple to manufacture and convenient to eat are more and more popular with consumers. However, the prior prepared vegetables in the market have few products, and the problems of serious flavor and nutrient loss, soft and rotten meat, poor taste and the like of the roasted fish prepared vegetables still exist. Therefore, development of a roasted fish prepared vegetable product with better flavor and compact meat quality is needed, and a new consumer market is expanded.
Disclosure of Invention
The invention aims to provide a prefabricated fragrant roasted large yellow croaker and a preparation method thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of prefabricated roasted large yellow croaker, which comprises the following steps:
(1) Removing scales and viscera of large yellow croaker, changing a flower knife, cleaning and draining for later use;
(2) Pickling the large yellow croaker treated in the step (1) by adopting a water pickling method;
(3) Cleaning and draining the salted large yellow croaker in the step (2), and frying;
(4) And (3) vacuum packaging the fried large yellow croaker, the vegetable bag and the seasoning bag in the step (3), sealing and packaging the sauce bag, and performing freeze sterilization to obtain the prefabricated roasted large yellow croaker.
Preferably, the pickling materials used for pickling comprise the following raw materials in parts by weight: 50-70 parts of ginger, 80-100 parts of cooking wine, 40-60 parts of edible salt, 7-13 parts of bay leaves, 7-13 parts of cinnamon, 7-13 parts of star anise, 7-13 parts of fennel, 15-25 parts of green onion and 900-1100 parts of water; the pickling time is 1-3 h.
Preferably, the washing in the step (1) and the washing in the step (3) are both carried out by adopting brine with the concentration of 2-4%.
Preferably, the frying comprises primary frying and secondary frying, wherein the primary frying temperature is 150-180 ℃ and the time is 6-8 min; the temperature of the re-frying is 200-240 ℃ and the time is 1-2 min.
Preferably, the vegetable packet comprises the following raw materials in parts by weight: 50-80 parts of shallot, 50-80 parts of black fungus, 120-140 parts of lotus root and 150-170 parts of potato.
Preferably, the seasoning packet comprises the following raw materials in parts by weight: 10-30 parts of ginger, 10-30 parts of raw garlic, 10-30 parts of chilli and 10-30 parts of green onion.
Preferably, the sauce packet is prepared by stir-frying the following components in parts by weight: 100-125 parts of soybean oil, 25-50 parts of thick broad-bean sauce, 10-30 parts of edible salt, 10-30 parts of monosodium glutamate, 25-35 parts of oyster sauce, 25-35 parts of dark soy sauce, 10-3 parts of chicken essence, 10-30 parts of chilli, 5-20 parts of spice and 5-20 parts of pepper.
Preferably, the frying temperature is 150-160 ℃ and the time is 5-8 min.
Preferably, the temperature of the freeze sterilization in the step (4) is-50 to-70 ℃.
The invention also provides the prefabricated roasted large yellow croaker obtained by the preparation method.
The preparation method of the prefabricated roasted large yellow croaker provided by the invention comprises the following steps: (1) Removing scales and viscera of large yellow croaker, changing a flower knife, cleaning and draining for later use; (2) Pickling the large yellow croaker treated in the step (1) by adopting a water pickling method; (3) Cleaning and draining the salted large yellow croaker in the step (2), and frying; (4) And (3) vacuum packaging the fried large yellow croaker, the vegetable bag and the seasoning bag in the step (3), sealing and packaging the sauce bag, and performing freeze sterilization to obtain the prefabricated roasted large yellow croaker. The fragrant-roasted large yellow croaker has stronger fishy smell removing capability, and the prepared fragrant-roasted large yellow croaker has better hardness, adhesiveness and chewiness compared with the traditional roasted fish. And the processing time is short, the energy consumption is low, and the problems of complicated cooking, serious flavor and nutrient loss, poor taste and the like of the grilled fish in the prior art are effectively solved.
(1) The fish is cured by adopting a water curing method, so that the fishy smell is effectively removed and the delicious degree of the fish is maintained. Unlike traditional pickling method, the water flooding method is to fully submerge the fish body after fully soaking the shallot, ginger, salt, cooking wine and the like, so that the problems that the traditional pickling method is uneven in salt seepage and easy to cause lipid rancidity due to the contact of air on the body surface in the earlier stage are effectively solved. The spice such as bay leaves, cinnamon, star anise, fennel and the like is added, so that the fish is rich in flavor, long in pickling time and tasty, and the delicious degree of the fish can be kept.
(2) The fish meat is compact and the surface is crisp through primary frying and secondary frying. The fish is fried at 150-180 ℃ for breaking, the inside is well-done, the water and the food molecules are combined more tightly, the fish is not easy to scatter, and the meat quality is compact. Re-frying the fish at 200-240 ℃ to make the surface of the fish golden and crisp.
(3) Freezing sterilization replaces high-temperature sterilization, and the freshness of the fish meat is maintained. The main factors which cause the influence of the fish flavor are protein denaturation and fat oxidation, and low-temperature freezing is a key for ensuring the quality of the product. The product can inhibit the growth and reproduction of microorganisms in fish body after freezing, and maintain the freshness of fish meat.
Drawings
FIG. 1 is an electronic nose odor analysis chart of a flavor-baked large yellow croaker of example 1 novel method baked fish and comparative example 1 conventional method baked fish;
FIG. 2 is a texture analysis chart of the grilled fish according to the novel method of example 1 and the grilled fish according to the conventional method of comparative example 1.
Detailed Description
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Novel method for grilling fish
Removing scales and viscera of large yellow croaker (500 g), changing a flower knife, cleaning and draining; the drained fish is put into a pickling solution prepared from 60g of ginger, 90g of cooking wine, 50g of edible salt, 10g of bay leaves, 10g of cinnamon, 10g of star anise, 10g of fennel, 20g of green Chinese onion and 1000g of water for pickling for 2 hours, and the pickled fish is rinsed with 3% of saline water and is drained; frying the fish with water at 160deg.C for 7min, taking out, draining, frying in 200deg.C for 1min, taking out, draining, cooling, and vacuum packaging.
100g of soybean oil is burned to 200 ℃, 100g of thick broad-bean sauce is added, and the mixture is fried for 3 minutes; adding 10g of edible salt, 15g of monosodium glutamate, 30g of oyster sauce, 10g of dark soy sauce, 10g of chicken essence, 10g of chilli, 10g of spice and 5g of pepper, parching for 3 minutes, adding water, stewing for 7 minutes, airing, cooling, and sealing and packaging to obtain a sauce bag.
Soaking 50g of clear water for 3 hours until the dried edible tree fungi are semitransparent, peeling the rectangular potato blocks in 150g of quick-boiling water, and vacuumizing 50g of onion shreds and 120g of quick-boiling lotus root slices to obtain the vegetable bag.
20g of ginger slices, 20g of raw garlic, 30g of chilli and 10g of green onion are vacuumized to obtain the seasoning packet.
Quick-freezing the large yellow croaker, vegetable bag, seasoning bag and sauce bag at-60deg.C to obtain prefabricated fragrant baked large yellow croaker, and preserving at-18deg.C.
Comparative example 1:
traditional method for grilling fish
Removing scales and viscera of large yellow croaker (500 g), changing a flower knife, cleaning and draining; the drained fish is put into a pickling solution prepared from 60g of ginger, 90g of cooking wine, 50g of edible salt, 10g of bay leaves, 10g of cinnamon, 10g of star anise, 10g of fennel, 20g of green Chinese onion and 1000g of water for pickling for 2 hours, and the pickled fish is rinsed with 3% of saline water and is drained; and (5) placing the fish with the surface moisture controlled to be dried in an oven at 120 ℃ for baking for 40min, cooling and vacuum packaging.
100g of soybean oil is burned to 200 ℃, 100g of thick broad-bean sauce is added, and the mixture is fried for 3 minutes; adding 10g of edible salt, 15g of monosodium glutamate, 30g of oyster sauce, 10g of dark soy sauce, 10g of chicken essence, 10g of chilli, 10g of spice and 5g of pepper, parching for 3 minutes, adding water, stewing for 7 minutes, airing, cooling, and sealing and packaging to obtain a sauce bag.
Soaking 50g of clear water for 3 hours until the dried edible tree fungi are semitransparent, peeling the rectangular potato blocks in 150g of quick-boiling water, and vacuumizing 50g of onion shreds and 120g of quick-boiling lotus root slices to obtain the vegetable bag.
20g of ginger slices, 20g of raw garlic, 30g of chilli and 10g of green onion are vacuumized to obtain the seasoning packet.
Quick-freezing the large yellow croaker, vegetable bag, seasoning bag and sauce bag at-60deg.C to obtain prefabricated fragrant baked large yellow croaker, and preserving at-18deg.C.
Comparative example 1 is different from example 1 in the preparation process of large yellow croaker, in example 1, the fish with the surface moisture being dried is put in an oil pan at 160 ℃ for frying for 7min, oil is drained after being fished out, and then the fish is put in an oil pan at 200 ℃ for re-frying for 1min, and in comparative example 1, the fish with the surface moisture being dried is put in an oven at 120 ℃ for baking for 40min.
The electronic nose odor analysis was performed on the roasted large yellow croaker prepared in example 1 and comparative example 1, and the results are shown in fig. 1. As can be seen from FIG. 1, compared with the traditional grilled fish, the original fragrant grilled yellow croaker of the invention has similar response values of the fish processed by two different grilling modes except for the S5 and S6 sensors, and the response values of the fragrant grilled yellow croaker groups under the rest sensors are smaller than those of the traditional grilled fish groups, which illustrates that the novel fragrant grilled fish has stronger fishy smell removing capability.
Texture analysis was performed on the roasted large yellow croaker prepared in example 1 and comparative example 1, and the results are shown in fig. 2. According to fig. 2, the roasted yellow croaker treated by the novel method has better hardness, adhesiveness and chewiness than the roasted yellow croaker treated by the conventional method, and the fish meat is crisp in taste, tight in combination, chewy and better in taste when eaten.
The difference in power consumption between the treatment of one strip of roasted yellow croaker by the novel method and the treatment of one strip of roasted yellow croaker by the conventional method was counted, and the results are shown in table 1.
TABLE 1 Power consumption differentiation of baked yellow croaker treated by different methods
According to Table 1, the novel method is used for treating the roasted yellow croaker with lower energy consumption than the traditional method, the production cost can be reduced, the processing time is shorter, and the production efficiency can be greatly improved.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (10)
1. A preparation method of a prefabricated roasted large yellow croaker is characterized by comprising the following steps:
(1) Removing scales and viscera of large yellow croaker, changing a flower knife, cleaning and draining for later use;
(2) Pickling the large yellow croaker treated in the step (1) by adopting a water pickling method;
(3) Cleaning and draining the salted large yellow croaker in the step (2), and frying;
(4) And (3) vacuum packaging the fried large yellow croaker, the vegetable bag and the seasoning bag in the step (3), sealing and packaging the sauce bag, and performing freeze sterilization to obtain the prefabricated roasted large yellow croaker.
2. The preparation method of the pre-prepared roasted large yellow croaker according to claim 1, wherein the pickling materials used for pickling comprise the following raw materials in parts by weight: 50-70 parts of ginger, 80-100 parts of cooking wine, 40-60 parts of edible salt, 7-13 parts of bay leaves, 7-13 parts of cinnamon, 7-13 parts of star anise, 7-13 parts of fennel, 15-25 parts of green onion and 900-1100 parts of water; the pickling time is 1-3 h.
3. The method for preparing the pre-flavored grilled large yellow croaker according to claim 1, wherein the washing in the step (1) and the washing in the step (3) are both carried out by adopting 2-4% saline water.
4. The method for preparing the pre-roasted yellow croaker according to claim 1, wherein the frying comprises primary frying and secondary frying, and the primary frying is performed at a temperature of 150-180 ℃ for 6-8 min; the temperature of the re-frying is 200-240 ℃ and the time is 1-2 min.
5. The method for preparing the pre-prepared roasted large yellow croaker according to claim 1, wherein the vegetable packet comprises the following raw materials in parts by weight: 50-80 parts of shallot, 50-80 parts of black fungus, 120-140 parts of lotus root and 150-170 parts of potato.
6. The method for preparing the pre-prepared roasted large yellow croaker according to claim 1, wherein the seasoning packet comprises the following raw materials in parts by weight: 10-30 parts of ginger, 10-30 parts of raw garlic, 10-30 parts of chilli and 10-30 parts of green onion.
7. The preparation method of the pre-prepared roasted large yellow croaker according to claim 1, wherein the sauce packet is prepared by stir-frying the following components in parts by weight: 100-125 parts of soybean oil, 25-50 parts of thick broad-bean sauce, 10-30 parts of edible salt, 10-30 parts of monosodium glutamate, 25-35 parts of oyster sauce, 25-35 parts of dark soy sauce, 10-3 parts of chicken essence, 10-30 parts of chilli, 5-20 parts of spice and 5-20 parts of pepper.
8. The method for preparing the pre-roasted yellow croaker according to claim 7, wherein the sauce is roasted at a temperature of 150-160 ℃ for 5-8 min.
9. The method for preparing pre-roasted yellow croaker according to any one of claims 1 to 8, wherein the temperature of the freeze sterilization in the step (4) is-50 to-70 ℃.
10. A pre-prepared roasted yellow croaker according to the method of any one of claims 1 to 9.
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| CN112137040A (en) * | 2020-09-27 | 2020-12-29 | 四川天味食品集团股份有限公司 | Quick-frozen dish of grilled fish with fermented soya bean flavor and preparation method thereof |
| CN113331360A (en) * | 2021-06-15 | 2021-09-03 | 珠海强竞食品有限公司 | Pickled Chinese cabbage fish processing technology |
| CN113768128A (en) * | 2021-07-29 | 2021-12-10 | 江苏美鑫食品科技有限公司 | Garlic-flavor grilled fish sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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