CN117137095A - Method for preparing instant marinated and fragrant fish, dried crunchy fish and fish meal by using red scale fish - Google Patents
Method for preparing instant marinated and fragrant fish, dried crunchy fish and fish meal by using red scale fish Download PDFInfo
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- CN117137095A CN117137095A CN202311166106.4A CN202311166106A CN117137095A CN 117137095 A CN117137095 A CN 117137095A CN 202311166106 A CN202311166106 A CN 202311166106A CN 117137095 A CN117137095 A CN 117137095A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 157
- 235000019733 Fish meal Nutrition 0.000 title claims abstract description 25
- 239000004467 fishmeal Substances 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 21
- 241000219307 Atriplex rosea Species 0.000 title claims abstract description 16
- 238000010025 steaming Methods 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000005554 pickling Methods 0.000 claims abstract description 12
- 238000007493 shaping process Methods 0.000 claims abstract description 8
- 239000003205 fragrance Substances 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims description 15
- 229910052573 porcelain Inorganic materials 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 241000159443 Myrcia Species 0.000 claims description 6
- 244000270834 Myristica fragrans Species 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000004347 Perilla Nutrition 0.000 claims description 6
- 244000124853 Perilla frutescens Species 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 235000017803 cinnamon Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 229910052736 halogen Inorganic materials 0.000 claims description 6
- 150000002367 halogens Chemical class 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 230000000249 desinfective effect Effects 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 240000007232 Illicium verum Species 0.000 description 4
- 235000008227 Illicium verum Nutrition 0.000 description 4
- 241000722363 Piper Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 235000013332 fish product Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000004083 survival effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000013341 scale-up Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing instant marinated and fragrant fish, dried crunchy fish and fish meal by using red scale fish, which comprises the following steps: A. killing fish; B. removing fishy smell; C. controlling water; D. pickling; E. shaping; F. marinating fragrance; G. sterilizing; the unique taste is blended through three continuous flavoring procedures of removing fishy smell, curing and marinating, so that the unique nutrition characteristics of the fish species with good taste and homology of food and medicine are highlighted; the whole appearance of the fish is attractive and undamaged, fresh and bright, the edible taste is unique, fresh, tender and mellow, and the vacuum instant bagging standard is not deformed by two times of baking and steaming, so that the nutritional ingredients are further ensured not to be lost, people can be free from regional limitation, and the convenience and rapidness for enjoying the modern life and convenience are provided for people.
Description
Technical Field
The invention relates to the technical field of instant fish production, in particular to a method for producing instant marinated and fragrant fish, dried crunchy fish and fish meal by using red scale fish.
Background
The Taishan red scale is a special fish in mountain areas of Taishan mountain, has extremely high requirements on water quality, has the characteristic of no mountain falling and no survival after leaving the Taishan water system since ancient times, and causes the fish to be cultivated in a specific area. The regional water quality survival characteristics cause: the eating of the fresh fish body can only be limited to local areas. Cooking a single frying process, which has the drawbacks of: 1. causing a great loss of nutrients; 2. the meat quality is not fresh and tender, and the taste is poor; it has been difficult to scale up due to regional limitations and the single two factors of cooking practices.
The local world physical blogs in China have very rich fish resources, and the ordinary eating of the special freshwater fish in the inland region is limited to the current eating in the local region because of the limitation of the processing technology of fish products, living bodies are not survived when leaving the local region, in the preparation process of single frying, other curing and preparation, the temperature control is poor, the misuse of salt is easy to cause the rotten smell or salty taste of fish products, and pigments, essence, preservative and the like are also added to directly influence the edible safety of the products. The pickling or frying technology is mostly adopted, the pickled or fried fish has single taste, the nutritional ingredients of the fish are seriously damaged, and the requirements of modern people cannot be met.
Disclosure of Invention
The invention aims to provide a method for preparing instant marinated and fragrant fish, dried crisp fish and fish meal by using red scale fish, which comprises the steps of fishy smell removal, marinating, three continuous flavoring processes of marinating, and unique taste blending, and ensures that the overall appearance of the fish is attractive, the appearance is not damaged, the fish is bright, the taste is unique, fresh, tender and mellow, and the vacuum instant bagging standard is not deformed by twice baking and twice steaming.
In order to achieve the above purpose, the present invention provides the following technical solutions: a method for preparing instant marinated fish, dried crunchy fish and fish meal by using red scale fish comprises the following steps:
A. killing fish: taking single integral live fish, namely Taishan red scalefish, taking out viscera, and immersing the fish in clear water for cleaning;
B. removing fishy smell: the fish in the step A is put into porcelain jar water added with the fishy smell removing material, and is soaked for 4 to 6 hours by using the porcelain jar;
C. controlling water: taking out the soaked fish, spreading the fish for standing, and controlling water for 4-6 hours to enable the fish to lose water;
D. pickling: putting the fish with the water control into porcelain jar water added with pickling materials, and pickling for 4-6 hours by using the porcelain jar;
E. shaping: the salted fish is taken out and enters an oven and a steam box to be baked and steamed twice at intervals, so that the standard of shaping and finishing fresh and tender cooking is achieved;
F. halogen fragrance: immersing the shaped fish in porcelain jar water added with halogen spice for 6-8 hours;
G. sterilizing: cleaning juice and residue of fish after marinating, and sterilizing at high temperature.
Preferably, the fishy smell removing material in the step B comprises purple perilla, rhizoma kaempferiae and radix angelicae, and 15 g of purple perilla, 15 g of rhizoma kaempferiae and 15 g of radix angelicae are required to be used for 100 Taishan red scale fish meat with the weight of about 3500 g.
Preferably, the curing materials in the step D comprise salt, fennel, cinnamon, mother clove and fructus amomi, and 10 g of salt, 12 g of fennel, 20 g of cinnamon, 10 g of mother clove and 12 g of fructus amomi are needed for 100 strips of Taishan red bulb fish meat with the weight of 3500 g.
Preferably, the marinating spice in the step F comprises salt, nutmeg, pepper, star anise and myrcia, and 10 g of salt, 20 g of nutmeg, 10 g of pepper, 20 g of star anise and 15 g of myrcia are used for 100 Taishan red bulb fish meat with the weight of about 3500 g.
Preferably, the two-baking and two-steaming in the step E comprises primary baking, primary steaming, high-temperature baking and secondary steaming, and the specific operation steps are as follows:
primary baking: taking out the pickled fish, and putting the fish into an oven for primary baking, wherein the primary baking temperature is about 120 ℃, and the primary baking time is about 25 minutes;
primary steaming: cooling the primarily baked fish for about 1.5 hours, and then placing the cooled fish into a steam box for primary steaming, wherein the primary steaming temperature is about 125 ℃, and the primary steaming time is about 20 minutes;
and (3) high-temperature baking: cooling the primarily steamed fish for about 1.5 hours, and then putting the cooled fish into an oven for high-temperature baking at about 190 ℃ for about 20 minutes;
and (3) secondary steaming: cooling the high-temperature grilled fish for about 1.5 hours, and then putting the cooled fish into a steam box again for secondary steaming, wherein the temperature of the secondary steaming is about 125 ℃, and the time of the secondary steaming is about 20 minutes;
a method for preparing instant dried crisp fish by using marinated fish is characterized in that: the fish sterilized in the step G is put into a baking oven for primary baking, the primary baking temperature is about 35 ℃, the primary baking time is about 12 hours, about 10 percent of water is reserved, and the fish is put into a vacuum bag and a bottle after high-temperature sterilization and cooling, thus obtaining the dried crisp finished product, namely the instant fish;
a method for preparing instant fish meal by using dried crunchy fish is characterized in that: the dried crisp fish after primary baking is put into a baking oven again to be baked at a high temperature of about 45 ℃, the baking time at the high temperature is about 8 hours, the dried crisp fish reaches a completely dried product, the dried crisp fish is crushed into powdery fish meal by a crusher, and the powdery fish meal is filled into a vacuum bag and a bottle to obtain the finished instant fish meal;
preferably, the step G is carried out sterilization, disinfection and cooling, and then the fish is put into a vacuum bag and a bottle to obtain the marinated finished product, namely the instant fish.
Compared with the prior art, the invention has the beneficial effects that:
1. in the invention, the unique taste is blended through three progressive flavoring procedures of removing fishy smell, curing and marinating, so that the unique nutrition characteristics of delicious fish species and homology of food and medicine are achieved.
2. According to the invention, the whole appearance of the fish is attractive, the fish is fresh and bright, the taste is unique, fresh, tender and mellow, the vacuum instant bagging standard is not deformed, the nutritional ingredients are further ensured not to be lost, people can not be limited by regions, and the instant bagged instant fish is delicious and convenient and rapid to eat.
Drawings
The present invention relates generally to component formulations and production process methods and, therefore, is not provided in the figures.
Detailed Description
The following detailed description of specific embodiments of the invention is provided as follows:
examples: a method for preparing instant marinated fish, dried crunchy fish and fish meal by using red scale fish is provided.
The method comprises the following steps:
A. killing fish: taking single integral live fish, namely Taishan red scalefish, taking out viscera, and immersing the fish in clear water for cleaning;
B. removing fishy smell: the fish in the step A is put into porcelain jar water added with the fishy smell removing material, and is soaked for 4 to 6 hours by using the porcelain jar;
C. controlling water: taking out the soaked fish, spreading the fish for standing, and controlling water for 4-6 hours to enable the fish to lose water;
D. pickling: putting the fish with the water control into porcelain jar water added with pickling materials, and pickling for 4-6 hours by using the porcelain jar;
E. shaping: the salted fish is taken out and enters an oven and a steam box to be baked and steamed twice at intervals, so that the standard of shaping and finishing fresh and tender cooking is achieved;
F. halogen fragrance: immersing the shaped fish in porcelain jar water added with halogen spice for 6-8 hours;
G. sterilizing: and (3) cleaning juice and residues of the fish after marinating, and sterilizing at high temperature, wherein the step G is preferably used for sterilizing, cooling, and filling the fish into a vacuum bag and a bottle to obtain the marinated finished product, namely the instant fish.
Specifically, the fishy smell removing material in the step B comprises purple perilla, rhizoma kaempferiae and radix angelicae, and 15 g of purple perilla, 15 g of rhizoma kaempferiae and 15 g of radix angelicae are required to be used for 100 Taishan red scale fish meat with the weight of about 3500 g.
Specifically, the curing materials in the step D comprise salt, fennel, cinnamon, mother clove and fructus amomi, and 10 g of salt, 12 g of fennel, 20 g of cinnamon, 10 g of mother clove and 12 g of fructus amomi are needed for 100 Taishan red bulb fish meat with the weight of 3500 g.
Specifically, the marinating spice in the step F comprises salt, nutmeg, pepper, star anise and myrcia, and 100 Taishan red-bulb fish meat with the weight of 3500 g needs to use 10 g of salt, 20 g of nutmeg, 10 g of pepper, 20 g of star anise and 15 g of myrcia.
Furthermore, the fish in the step B, D, F is respectively subjected to three continuous flavoring processes of deodorization, curing and marinating to prepare a unique taste, so that unique nutrition characteristics of delicious fish species and homology of food and medicine are highlighted, and further, the step E is performed by two baking and two steaming at intervals, so that the whole appearance of the fish is attractive and undamaged, fresh and bright, the taste is unique, fresh and mellow, the vacuum instant packaging standard is not deformed, the nutritional ingredients are further ensured not to be lost, people can be free from region limitation, and the convenience of enjoying modern life and convenience in eating is provided for people.
Specifically, the two-baking and two-steaming in the step E comprises primary baking, primary steaming, high-temperature baking and secondary steaming, and the specific operation steps are as follows:
primary baking: taking out the pickled fish, and putting the fish into an oven for primary baking, wherein the primary baking temperature is about 120 ℃, and the primary baking time is about 25 minutes, so that the shaping and steaming-resistant effects are achieved;
primary steaming: cooling the primarily baked fish for about 1.5 hours, and then placing the cooled fish into a steam box for primary steaming, wherein the primary steaming temperature is about 125 ℃, and the primary steaming time is about 20 minutes;
and (3) high-temperature baking: cooling the primarily steamed fish for about 1.5 hours, and then putting the cooled fish into an oven for high-temperature baking, wherein the temperature of the high-temperature baking is about 190 ℃, and the time of the high-temperature baking is about 20 minutes to reach the cooking standard;
and (3) secondary steaming: cooling the high-temperature grilled fish for about 1.5 hours, then putting the cooled fish into a steam box again for secondary steaming, wherein the temperature of the secondary steaming is about 125 ℃, the secondary steaming time is about 20 minutes, and the original state of the fish is recovered, and the recovered humidity reaches the marinating standard.
A method for preparing instant dried crisp fish by using marinated fish is characterized in that: and (C) placing the fish sterilized in the step (G) into an oven for primary baking, wherein the primary baking temperature is about 35 ℃, the primary baking time is about 12 hours, about 10% of water is reserved, and the fish is packaged into a vacuum bag and a bottle after high-temperature sterilization and cooling, so that the dried crisp finished product instant fish is obtained.
A method for preparing instant fish meal by using dried crunchy fish is characterized in that: and (3) putting the dried crisp fish after primary baking into a baking oven again to be baked at a high temperature of about 45 ℃, wherein the high temperature baking time is about 8 hours, so that a completely dried product is achieved, crushing the dried crisp fish into powdery fish meal by a crusher, and then filling the powdery fish meal into a vacuum bag and a bottle to obtain the finished instant fish meal.
Claims (8)
1. A method for preparing instant marinated and fragrant fish, dried crunchy fish and fish meal by using red scale fish is characterized by comprising the following steps: the method comprises the following steps:
A. killing fish: taking single integral live fish, namely Taishan red scalefish, taking out viscera, and immersing the fish in clear water for cleaning;
B. removing fishy smell: the fish in the step A is put into porcelain jar water added with the fishy smell removing material, and is soaked for 4 to 6 hours by using the porcelain jar;
C. controlling water: taking out the soaked fish, spreading the fish for standing, and controlling water for 4-6 hours to enable the fish to lose water;
D. pickling: putting the fish with the water control into porcelain jar water added with pickling materials, and pickling for 4-6 hours by using the porcelain jar;
E. shaping: the salted fish is taken out and enters an oven and a steam box to be baked and steamed twice at intervals, so that the standard of shaping and finishing fresh and tender cooking is achieved;
F. halogen fragrance: immersing the shaped fish in porcelain jar water added with halogen spice for 6-8 hours;
G. sterilizing: cleaning juice and residue of fish after marinating, and sterilizing at high temperature.
2. The method for producing instant marinated fish, dried crunchy fish and fish meal by using red scale fish according to claim 1, which is characterized in that: the fishy smell removing material in the step B comprises purple perilla, rhizoma kaempferiae and radix angelicae, and 15 g of purple perilla, 15 g of rhizoma kaempferiae and 15 g of radix angelicae are required to be used for 100 fish meat of the Taishan red scalefish with the weight of about 3500 g.
3. The method for producing instant marinated fish, dried crunchy fish and fish meal by using red scale fish according to claim 1, which is characterized in that: the pickling materials in the step D comprise salt, fennel, cinnamon, mother clove and fructus amomi, and 10 g of salt, 12 g of fennel, 20 g of cinnamon, 10 g of mother clove and 12 g of fructus amomi are needed for 100 Taishan red bulb fish meat with the weight of 3500 g.
4. The method for producing instant marinated fish, dried crunchy fish and fish meal by using red scale fish according to claim 1, which is characterized in that: the marinating spice in the step F comprises salt, nutmeg, pepper, star aniseed and myrcia, wherein 10 g of salt, 20 g of nutmeg, 10 g of pepper, 20 g of star aniseed and 15 g of myrcia are needed for 100 Taishan red bulb fish meat with the weight of 3500 g.
5. The method for producing instant marinated fish, dried crunchy fish and fish meal by using red scale fish according to claim 1, which is characterized in that: the step E comprises the following steps of primary baking, primary steaming, high-temperature baking and secondary steaming:
(1) Primary baking: taking out the pickled fish, and putting the fish into an oven for primary baking, wherein the primary baking temperature is about 120 ℃, and the primary baking time is about 25 minutes;
(2) Primary steaming: cooling the primarily baked fish for about 1.5 hours, and then placing the cooled fish into a steam box for primary steaming, wherein the primary steaming temperature is about 125 ℃, and the primary steaming time is about 20 minutes;
(3) And (3) high-temperature baking: cooling the primarily steamed fish for about 1.5 hours, and then putting the cooled fish into an oven for high-temperature baking at about 190 ℃ for about 20 minutes;
(4) And (3) secondary steaming: cooling the high-temperature grilled fish for about 1.5 hours, and then putting the cooled fish into a steam box again for secondary steaming, wherein the temperature of the secondary steaming is about 125 ℃, and the time of the secondary steaming is about 20 minutes.
6. A method for preparing instant dried crisp fish by using marinated fish is characterized in that: and (C) placing the fish sterilized in the step (G) into an oven for primary baking, wherein the primary baking temperature is about 35 ℃, the primary baking time is about 12 hours, about 10% of water is reserved, and the fish is packaged into a vacuum bag and a bottle after high-temperature sterilization and cooling, so that the dried crisp finished product instant fish is obtained.
7. A method for preparing instant fish meal by using dried crunchy fish is characterized in that: and (3) putting the dried crisp fish after primary baking into a baking oven again to be baked at a high temperature of about 45 ℃, wherein the high temperature baking time is about 8 hours, so that a completely dried product is achieved, crushing the dried crisp fish into powdery fish meal by a crusher, and then filling the powdery fish meal into a vacuum bag and a bottle to obtain the finished instant fish meal.
8. The method for producing instant marinated fish, dried crunchy fish and fish meal by using red scale fish according to claim 1, which is characterized in that: and G, sterilizing, disinfecting and cooling, and then filling the fish into a vacuum bag and a bottle to obtain the marinated finished product, namely the instant fish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311166106.4A CN117137095A (en) | 2023-09-11 | 2023-09-11 | Method for preparing instant marinated and fragrant fish, dried crunchy fish and fish meal by using red scale fish |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311166106.4A CN117137095A (en) | 2023-09-11 | 2023-09-11 | Method for preparing instant marinated and fragrant fish, dried crunchy fish and fish meal by using red scale fish |
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| CN117137095A true CN117137095A (en) | 2023-12-01 |
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| CN202311166106.4A Pending CN117137095A (en) | 2023-09-11 | 2023-09-11 | Method for preparing instant marinated and fragrant fish, dried crunchy fish and fish meal by using red scale fish |
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| Country | Link |
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- 2023-09-11 CN CN202311166106.4A patent/CN117137095A/en active Pending
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