CN116806978A - Preparation method of high-protein crisp grass carp preformed dish - Google Patents
Preparation method of high-protein crisp grass carp preformed dish Download PDFInfo
- Publication number
- CN116806978A CN116806978A CN202310788893.XA CN202310788893A CN116806978A CN 116806978 A CN116806978 A CN 116806978A CN 202310788893 A CN202310788893 A CN 202310788893A CN 116806978 A CN116806978 A CN 116806978A
- Authority
- CN
- China
- Prior art keywords
- grass carp
- crisp
- crisped
- heated
- crisp grass
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000252230 Ctenopharyngodon idella Species 0.000 title claims abstract description 134
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 238000010438 heat treatment Methods 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 25
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000005457 ice water Substances 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims description 25
- 238000010411 cooking Methods 0.000 claims description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 abstract description 14
- 235000019640 taste Nutrition 0.000 abstract description 7
- 241000251468 Actinopterygii Species 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 46
- 244000025254 Cannabis sativa Species 0.000 description 16
- 239000000463 material Substances 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 244000144972 livestock Species 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000009740 moulding (composite fabrication) Methods 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the field of food processing, in particular to a preparation method of a high-protein crisp grass carp preformed dish. After the crisped grass carp slices are cleaned, the crisped grass carp slices are drained for 1 hour, so that flowing water on the surface and inside of the crisped grass carp is fully volatilized, and then the crisped grass carp slices are heated and cooked, so that the surface and inside of the crisped grass carp can be heated rapidly, the required heating time is shortened, and good crispness of the crisped grass carp after being cooked is ensured. After the crisp grass carp is heated and cooked, the crisp grass carp is taken out and put into ice water for cooling, so that the heated crisp grass carp can shrink rapidly, and the elasticity is improved. The crisp grass carp prepared by the method has better edible taste after being packaged compared with other existing finished packaged fish meat.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of a high-protein crisp grass carp preformed dish.
Background
The finished product of the prefabricated dish is prepared by taking various agricultural, livestock, poultry and aquatic products as main materials, adding auxiliary materials such as seasonings and the like, and adopting standardized flow production, preprocessing (such as slitting, stirring, pickling, rolling, forming, seasoning and the like), precooking (such as stir-frying, roasting, boiling, steaming and the like) and prepackaging. At present, most of common meat finished products are prepared from livestock meat such as pork, beef and the like, and few fish meat is selected for packaging the prepared vegetables, because compared with the livestock meat, the fish meat is short in muscle fiber and loose in protein structure, if the meat is prepared into the finished products prepared from the meat through cooking and packaging, the meat is easy to be soft and rotten, and the edible taste is influenced.
Disclosure of Invention
The invention aims to provide a preparation method of a high-protein crisp grass carp preformed dish, which has good crispness and elasticity after being cooked and packaged and good edible mouthfeel.
In order to achieve the above purpose, the invention provides a preparation method of a finished crisp grass carp preformed dish, which comprises the following steps:
pretreatment: slicing crisp grass carp, cleaning, and draining for 1 hour for later use;
and (3) cooking: heating and cooking the drained crisp grass carp, taking out, putting the grass carp into ice water, cooling for 5 minutes, and fishing out;
and (3) packaging: and (3) bagging and packaging the crisp grass carp cooled and fished out in the cooking step together with the juice to obtain the finished crisp grass carp prefabricated dish.
Further, in the pretreatment step, the crisp grass is specifically cut into 4cm by 2cm by 0.5cm.
Further, in the cooking step, the crisp grass carp is heated and cooked, specifically, the crisp grass carp is put into a boiling water steamer and heated for 5-6 seconds.
Further, in the cooking step, the mass ratio of water in the boiling water steamer to the crisp grass carp is controlled to be more than or equal to 3:1.
Further, in the packaging step, the material juice is specifically the material juice obtained by stir-frying, and the material juice is cooled after stir-frying and then packaged together with the crisp grass carp.
The beneficial effects are that: the grass carp with crisp meat is stronger than other fish meat, is crisp and is suitable for serving as a raw material of the prefabricated vegetables. After the crisped grass carp slices are cleaned, the crisped grass carp slices are drained for 1 hour, so that flowing water on the surface and inside of the crisped grass carp is fully volatilized, and then the crisped grass carp slices are heated and cooked, so that the surface and inside of the crisped grass carp can be heated rapidly, the required heating time is shortened, and good crispness of the crisped grass carp after being cooked is ensured. After the crisp grass carp is heated and cooked, the crisp grass carp is taken out and put into ice water for cooling, so that the heated crisp grass carp can shrink rapidly, and the elasticity is improved. The crisp grass carp prepared by the method has better edible taste after being packaged compared with other existing finished packaged fish meat.
Detailed Description
The specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The grass carp crisp is selected as a raw material to prepare the finished grass carp crisp prepared vegetable. Grass carp, also known as crisp Anhui, is produced in Zhongshan city in Guangdong province, has higher protein content than common fish, and has firm and fresh meat, crisp mouth and delicious taste. The preparation method of the finished crisp grass carp preformed dish comprises the following steps:
pretreatment: cutting crisp grass carp into slices with the size of 4cm x 2cm x 0.5cm, cleaning with running water, fishing out, placing in a shade, and draining for 1 hour for later use;
and (3) cooking: pouring oil into a wok, putting shallot, ginger and garlic into the wok after the oil is heated, adding seasonings into the wok after the oil is fried, uniformly stirring, pouring starch water into the wok for thickening, frying to obtain juice, turning off the fire, pouring the juice out, and airing in a cool place for later use; putting the drained crisp grass carp into a boiling water steam kettle, heating for 5 seconds, controlling the mass ratio of water to the crisp grass carp in the boiling water steam kettle to be 3:1, quickly fishing the crisp grass carp into ice water after heating is finished, cooling the crisp grass carp for 5 minutes, and fishing out the crisp grass carp to obtain a semi-finished crisp grass carp for later use;
and (3) packaging: and (3) bagging and packaging the semi-finished crisp grass carp cooled and fished out in the cooking step together with the cooled juice to obtain the finished crisp grass carp prefabricated dish.
Example 2
This example is essentially the same as example 1, except that in the cooking step, the drained crisp grass carp is heated in a boiling water steamer for 6 seconds.
Example 3
This example is substantially the same as example 1 except that in the cooking step, the mass ratio of water to crisp grass carp in the boiling water steamer is controlled to be 4:1.
Comparative example 1
This comparative example is substantially the same as example 1 except that in the cooking step, the dried crisp grass carp was heated in a boiling water steamer for 4 seconds.
Comparative example 2
This comparative example is substantially the same as example 1 except that in the cooking step, the dried crisp grass carp was heated in a boiling water steamer for 7 seconds.
Comparative example 3
This comparative example is substantially the same as example 1 except that in the cooking step, the dried crisp grass carp was heated in a boiling water steamer for 8 seconds.
Comparative example 4
This comparative example is substantially the same as example 1, except that in the pretreatment step, the grass carp is cut into pieces of 3cm by 1cm by 0.3cm in size.
Comparative example 5
This comparative example is substantially the same as comparative example 4 except that in the cooking step, the dried crisp grass carp was heated in a boiling water steamer for 3 seconds.
Comparative example 6
This comparative example is substantially the same as example 1, except that in the pretreatment step, the grass carp is cut into pieces of 5cm by 3cm by 0.8cm in size.
Comparative example 7
This comparative example is substantially the same as comparative example 6 except that in the cooking step, the dried crisp grass carp was heated in a boiling water steamer for 8 seconds.
Comparative example 8
This comparative example is substantially the same as comparative example 6 except that in the cooking step, the dried crisp grass carp was heated in a boiling water steamer for 10 seconds.
Comparative example 9
This comparative example is substantially the same as example 1 except that in the cooking step, the mass ratio of water to crisp grass carp in the boiling water steamer is controlled to be 2:1.
Comparative example 10
The comparative example is basically the same as example 1, except that the cut, flaky, crisp grass carp is washed with running water, drained for 1 hour without being placed in a cool place, fished out, and then put into a boiling water steamer for heating.
Comparative example 11
This comparative example is substantially the same as comparative example 10, except that the Ctenopharyngodon idellus was heated in a boiling water steamer for 10 seconds.
Comparative example 12
This comparative example is substantially the same as comparative example 10, except that the grass carp crisped was heated in a boiling water steamer for 20 seconds.
To verify the doneness of the semi-finished crisper obtained after heating and doneness in comparative examples 1 to 3 and comparative examples 1 to 12 (equivalent to the doneness of the finished crisper of the present invention when shipped), three pieces of each semi-finished crisper were randomly selected from 15 pieces of the semi-finished crisper prepared according to the methods provided in examples 1 to 3 and comparative examples 1 to 12, and the cross-sectional color of each semi-finished crisper was observed and recorded by cutting from the middle of each semi-finished crisper using a cutter to reflect the doneness of the semi-finished crisper, as follows:
to verify and compare the eating tastes of the finished crisp grass carp prepared by the methods provided in examples 1 to 3 and comparative examples 1 to 12, the preservation mode and the heating eating mode of the existing finished crisp grass carp were simulated, 15 parts of the finished crisp grass carp prepared in examples 1 to 3 and comparative examples 1 to 12 were placed in a refrigerator for preservation for 1 day, then the finished crisp grass carp prepared in the refrigerator was sequentially taken out and heated for 2 minutes by a microwave oven, three pieces were randomly selected from each crisp grass carp after heating, and the crispness of the periphery and the middle of each crisp grass carp was measured by using a handheld meat crispness measuring instrument provided by CN217385074U and a measuring method provided by examples, as follows:
the above results show that:
(1) By using the method provided by the embodiment 1-3 of the invention, the crisped grass carp is fully cooked after being heated and cooked, and is preserved in a refrigerator for 1 day, and after being heated for 2 minutes by using a microwave oven, the crisped grass carp has good crispness, so that the finished crisped grass carp prepared by using the method provided by the embodiment 1-3 of the invention is safe to eat and good in taste.
(2) The finished crisp grass carp prepared by the method provided in the comparative example 1 has good crispness after being stored in a refrigerator for 1 day and being heated by a microwave oven for 2 minutes, but the crisper grass carp does not meet the requirement of being a finished prefabricated dish after being cooked by heating because the heating time is less than 5 seconds required by the invention.
(3) The method of comparative example 2 was used, the heating time of the brittle grass carp was 2 seconds longer than that of example 1, and the crispness of the brittle grass carp was reduced as compared with example 1 after the crispness of the brittle grass carp was heated to a full degree, but the crispness was kept in a refrigerator for 1 day and heated by a microwave oven for 2 minutes; the crisper grass carp prepared by the method provided by the comparative example 3 has the heating time longer than that of the example 1 by 3 seconds, is preserved in a refrigerator for 1 day, and is heated by a microwave oven for 2 minutes, so that the crisper grass carp has reduced crispness at the periphery compared with that of the example 1, and the crisper grass carp prepared by the method has reduced crisper at the middle, which indicates that the edible mouthfeel of the crisper grass carp prepared by the method is poor when the heating time of the crisper grass carp is longer than 5-6 seconds required by the invention;
(4) With the method provided in comparative example 4, the size of the crisped grass blades was smaller than that of example 1, the crisped grass blades were fully cooked after heating and cooking, but after being kept in a refrigerator for 1 day and heated for 2 minutes by a microwave oven, the crispness of the crisped grass blades was reduced by two grades compared with example 1, presumably 5 seconds of heating time being longer than that of the crisped grass blades of comparative example 4, which resulted in the reduction of crispness of the crisped grass blades; the method provided in comparative example 5 was used, the size of the grass carp crisped and the heating time of the grass carp crisped were both smaller than those of example 1 of the present invention, the grass carp crisped could be fully cooked after the grass carp crisped was heated to be cooked, but after the grass carp crisped was kept in a refrigerator for 1 day and heated by a microwave oven for 2 minutes, the crispness was still inferior to that of example 1 of the present invention, presumably because the size of the grass carp crisped sheet was smaller and the grass carp crisped sheet was easily deformed compared with the large-sized grass carp crisped sheet, the reflected crispness was inferior to that of example 1; this shows that when the size of the crisped grass carp slices is smaller than 4cm by 2cm by 0.5cm, the prepared finished crisped grass carp prepared by the method has poor eating quality regardless of whether the heating time is enough.
(5) With the method provided in comparative examples 6 and 7, the size of the crisped grass blades was larger than that of example 1 of the present invention, and although the crisped grass blades had excellent crispness after being kept in a refrigerator for 1 day and heated by a microwave oven for 2 minutes, the crisped grass blades did not meet the requirements as a finished prepared dish due to insufficient heating time after being cooked by heating; the method provided in comparative example 8 is used, the size of the crisped grass blades is larger than that of the invention in example 1, the heating time is 5 seconds more than that of the invention, the crisped grass blades can reach full ripeness after being heated and cooked, but after being stored in a refrigerator for 1 day and being heated by a microwave oven for 2 minutes, the crispness of the crisped grass blades on the periphery is reduced compared with that of example 1, presumably because the periphery is heated for a long time, the size of the crisped grass blades is smaller than 4cm x 2cm x 0.5cm required by the invention, and when the crisped grass blades are heated to the full ripeness of the crisped grass blades, the edible mouthfeel of the prepared finished crisped grass is poor.
(6) With the method provided in comparative example 9, the mass ratio of water and crisped grass carp in a boiling water steam pot is smaller than that of example 1, although the crisped grass carp can have good crispness after being preserved in a refrigerator for 1 day and heated by a microwave oven for 2 minutes, after the crisped grass carp is heated and cooked, two crisped grass carp pieces in three crisped grass carp pieces are not fully cooked, which means that when the mass ratio of hydrated crisped grass carp in the boiling water steam pot is smaller than 3:1 required by the invention, uneven heating of the crisped grass carp in the pot is caused, partial lack of fully cooked condition occurs, and the requirement of the finished product of the prefabricated dish is not met.
(7) After the method provided by the comparative example 10 is used, the crisped grass carp cut into slices is washed by running water, is not placed in a shade for draining for 1 hour as in the example 1, but is directly fished out and put into a boiling water steam pot for heating, and is preserved in a refrigerator for 1 day and then heated by a microwave oven for 2 minutes, the crisped grass carp can have good crispness, but the crisped grass carp is not fully cooked after being heated and cooked, and the requirement of being a finished product of the prefabricated dish is not met; after the crisped grass carp cut into slices is washed by using running water by the method provided by the comparative example 11, the crisped grass carp is not placed in a shade for draining for 1 hour as in the example 1, but is directly fished out and put into a boiling water steam pot for heating, although the heating time of the crisped grass carp is more than 5 seconds in the example 1, the crisped grass carp still does not reach full ripeness after being heated and cooked, and the crisped grass carp is preserved in a refrigerator for 1 day, and the crispness of the periphery of the crisped grass carp is reduced compared with the example 1 after being heated by a microwave oven for 2 minutes; after the crisped grass carp cut into slices is washed by using running water by using the method provided by the comparative example 12, the crisped grass carp is not placed in a shade for draining for 1 hour as in the example 1, but is directly fished out and put into a boiling water steam pot for heating, although the heating time of the crisped grass carp is 15 seconds more than that of the example 1, after the crisped grass carp is heated and cooked, the crisped grass carp can be fully cooked, but is preserved in a refrigerator for 1 day, and after the crisped grass carp is heated by using a microwave oven for 2 minutes, the crispness of the periphery and the middle of the crisped grass carp is reduced compared with that of the example 1; the method shows that if the crisped grass carp is washed by running water and is not placed in a shade for draining for 1 hour, the crisped grass carp is directly fished out and put into a boiling water steamer for heating, when the heating time is insufficient, the crisped grass carp is not fully cooked, the requirement of serving as a finished product of the prepared dish is not met, and when the heating time is enough, the edible taste of the prepared finished product of the crisped grass carp is poor.
The above description is merely of a preferred embodiment of the present invention, the present invention is not limited to the above embodiment, and minor structural modifications may exist in the implementation process, and if various modifications or variations of the present invention do not depart from the spirit and scope of the present invention and fall within the scope of the appended claims and the equivalent technology, the present invention is also intended to include such modifications and variations.
Claims (5)
1. A preparation method of a high-protein crisp grass carp preformed dish is characterized by comprising the following steps:
pretreatment: slicing crisp grass carp, cleaning, and draining for 1 hour for later use;
and (3) cooking: heating and cooking the drained crisp grass carp, taking out, putting the grass carp into ice water, cooling for 5 minutes, and fishing out;
and (3) packaging: and (3) bagging and packaging the crisp grass carp cooled and fished out in the cooking step together with the juice to obtain the finished crisp grass carp prefabricated dish.
2. The method for preparing a high-protein crisp grass carp preformed dish according to claim 1, wherein in the pretreatment step, the crisp grass carp is specifically cut into 4cm by 2cm by 0.5cm.
3. The method for producing a high-protein crisp grass carp preformed dish according to claim 2, wherein in the step of cooking, the crisp grass carp is heated to cook, specifically, the crisp grass carp is put into a boiling water steamer and heated for 5 to 6 seconds.
4. The method for producing a high-protein crisp grass carp prepared according to claim 3, wherein in the step of cooking, the mass ratio of water to crisp grass carp in the boiling water steamer is controlled to be 3:1 or more.
5. The method for preparing a high-protein crisp grass carp preformed dish according to claim 1, wherein in the packaging step, the juice is specifically a fried juice, and the juice is cooled after being fried and packaged together with the crisp grass carp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310788893.XA CN116806978A (en) | 2023-06-30 | 2023-06-30 | Preparation method of high-protein crisp grass carp preformed dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310788893.XA CN116806978A (en) | 2023-06-30 | 2023-06-30 | Preparation method of high-protein crisp grass carp preformed dish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116806978A true CN116806978A (en) | 2023-09-29 |
Family
ID=88125466
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310788893.XA Pending CN116806978A (en) | 2023-06-30 | 2023-06-30 | Preparation method of high-protein crisp grass carp preformed dish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116806978A (en) |
-
2023
- 2023-06-30 CN CN202310788893.XA patent/CN116806978A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102715541B (en) | Microwave western-style beefsteak and preparation method thereof | |
| RU2350182C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| CN103734784A (en) | Processing method of hechuan-flavor pork slices | |
| CN104543853A (en) | Preparation method of fried lotus root with meat stuffing | |
| CN104000218A (en) | Preparation method of dried pork of spotted pig and the dried pork of spotted pig | |
| RU2356398C1 (en) | Preserve preparation method "sichenik fish cutlets ukrainian-style" | |
| CN102669755A (en) | Method for manufacturing per-seasoning red pond hotpot | |
| KR20170037790A (en) | Snack chicken and manufacturing method thereof | |
| CN111671052A (en) | Making process of vacuum-packed, low-temperature slow-boiling for long time, quick-freezing and refrigerating and prefabricated cooked steak | |
| CN1836551A (en) | Freezed quickly-freezed cooked Chinese dish | |
| RU2351204C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2348267C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2345628C1 (en) | Method for manufacturing of canned "ukrainian minced fish" | |
| CN103393087A (en) | Method for preparing beef tomato sauce | |
| RU2347441C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2356322C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| CN116806978A (en) | Preparation method of high-protein crisp grass carp preformed dish | |
| RU2348295C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2356336C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2351228C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2356367C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2347467C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2355254C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2302752C1 (en) | Method for manufacturing canned food "goloubets with mushrooms po-cheschski" | |
| US20220202026A1 (en) | Shredded dried food products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |