CN1261047C - Method for making crisp fish - Google Patents
Method for making crisp fish Download PDFInfo
- Publication number
- CN1261047C CN1261047C CNB2004100924133A CN200410092413A CN1261047C CN 1261047 C CN1261047 C CN 1261047C CN B2004100924133 A CNB2004100924133 A CN B2004100924133A CN 200410092413 A CN200410092413 A CN 200410092413A CN 1261047 C CN1261047 C CN 1261047C
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- Prior art keywords
- fish
- crisp
- pot
- keep
- finished product
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- Expired - Fee Related
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 71
- 238000000034 method Methods 0.000 title claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 8
- 238000005554 pickling Methods 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 210000001835 viscera Anatomy 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000010923 batch production Methods 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 235000013332 fish product Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 3
- 240000004760 Pimpinella anisum Species 0.000 description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 description 3
- 229910052802 copper Inorganic materials 0.000 description 3
- 239000010949 copper Substances 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 241000276701 Oreochromis mossambicus Species 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 238000003307 slaughter Methods 0.000 description 2
- 230000026676 system process Effects 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- 241000252233 Cyprinus carpio Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 238000005580 one pot reaction Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for making food, in particular to a method for making crisp fish. The method comprises the steps of pretreating fresh fish, then placing the treated fish on a food steamer, and putting the fish into a pot and covering the pot; then introducing steam into the pot, keeping the temperature in the pot at 97-100 ℃ and maintaining for 1-8 hours; taking out the fish, cooling, sterilizing and packaging to obtain the finished product. The invention uses steam to crisp fish, which can keep the bone of fish crisp and edible, keep the crisp fish complete, beautiful color, ensure the crisp quality, and keep the fragrance and nutrition of crisp fish. The finished product rate of the prepared crisp fish products is more than 90 percent, and can be improved by more than 50 percent compared with the traditional mode. The manufacturing method of the invention has the advantages of short whole manufacturing period and high production efficiency, is suitable for large-scale batch production, and meets the requirements of modern life.
Description
Technical field
The present invention relates to a kind of preparation method of food, specifically the preparation method of a kind of crisp fish.
Technical background
Crisp fish is a kind of traditional food, because of its delicious meat aquatic foods, crisp-fried is good to eat is loved by the people.Traditional crisp fish preparation method is, with fresh fish scale, clear internal organ and cleaning, the cool solarization after 2-4 days, with fried hyperchromic, remove raw meat; Cool off after 1 day, arrange pot, add flavoring, with poach at least 12 hours; After cooling 10 hours,, be finished product through sterilization, packing.The major defect of this preparation method, the one, Production Time is long, and production efficiency is low.Making one pot of crisp fish needs time more than 4 days at least, is difficult to adapt to the needs of the modern life.The 2nd, quality be cannot say for sure to demonstrate,prove.Because the key link of crisp system is a poach, because traditional thermal source can't make the temperature up and down in the pot balance each other, will cause the not crisp situation of upper strata shortcake, lower floor sometimes, influenced the quality of crisp system; Or the fish body is well-done, cause breakage, influenced the commercial requirement of crisp fish.The 3rd, the crisp fish of adopting the crisp system of poach, its fragrance and nutritive loss are serious.
Summary of the invention
Purpose of the present invention just provides a kind of crisp fish preparation method of novelty, with under the prerequisite that guarantees the crisp fish quality, realizes the large-scale production of crisp fish, adapts to the needs of the modern life.
The object of the present invention is achieved like this: the preparation method of crisp fish is that elder generation carries out preliminary treatment with fresh fish, the steck of handling well is placed on the food steamer again, goes into pot and adds a cover; In pot, feed steam then, make kettle temperature remain on 97-100 ℃, kept 1-8 hour; After fish taking-up cooling, through sterilization, packing, be finished product again.The time of the crisp system of steam generally is to determine according to the size and the kind of fish body.
The pretreatment mode of fresh fish can have two kinds among the present invention, and first kind of mode is that fresh fish is scaled, clear internal organ, and after cleaning, put into the seasoning pickling liquid earlier, soaked 18-24 hour.The good fish that will salt down is then put into hurricane drier or drying box, air-dry 12-20 hour.At last with air-dry good fish with fried 1-2 minute.
Seasoning pickling liquid wherein can be selected the seasoning pickling liquid of normal conventional for use, also can prepare specially according to different types of fish.The present invention has provided a kind of seasoning pickling liquid of broad-spectrum, and its prescription is to be added with salt 6-8 gram in every hectogram water, pepper water 35-45 gram, aniseed water 45-55 gram, vinegar 5-8 gram, gourmet powder 0-2 gram.Gourmet powder can be at least a in monosodium glutamate, chickens' extract or the bright extremely essence.
Second kind of pretreatment mode of fresh fish be, fresh fish is scaled, clear internal organ, and after cleaning, at the two sides of fish each stroke number cutter, put into fish again and coil, and the adding flavoring.The flavoring here can be the flavoring of common making crisp fish.Fish after handling like this, because follow-up is to adopt the crisp system of steam, thereby directly tep reel goes into pot carry out shortcake system, thereby has saved pickling in first kind of pretreatment mode, air-dry and fried three process, save corresponding manpower and expense, reduced production cost.And after adopting this preprocess method,, also can realize direct crisp system to live fish by the support and the typing of fish dish, make nutritional labeling and loss of aroma in the fish body minimum.The crisp system of live fish be conventional crisp fish preparation method can not carry out.In addition,, fresh fish holds because being the branch dish, but also tray wrapper, transportation and sale after the crisp system, thus be that producer, businessman and client all provide great convenience.
Crisp fish preparation method of the present invention, its main innovation part utilizes steam that fish carry out shortcake system exactly.The crisp system of steam under the normal pressure not only can make the spur of fish complete crisp edible, but also make the crisp fish moulding complete, and color and luster is attractive in appearance, thereby has satisfied commercial requirement well.In shortcake system process, because the temperature up and down in the pot is in poised state all the time, temperature is almost equal everywhere, thus the upper strata shortcake can not appear, phenomenon that lower floor is not crisp, guaranteed the quality of crisp system.Because the fish body does not contact boiling water in the crisp system process, there is not the high pressure damage yet, not only can make fragrance of crisp fish and nutritional labeling can access good reservation, nutritive value of crisp fish and taste all are improved largely; And the fish body is damaged few, be out of shape for a short time, and the yield rate of product can reach more than 90%, can improve yield rate more than 50% than the crisp traditional approach of making of poach.The whole fabrication cycle of preparation method of the present invention shortens, and production efficiency improves, and is suitable for the batch process of scale, has satisfied the needs of the modern life.
The specific embodiment
Embodiment 1:
Select every 500 live grass carp about gram for use, after slaughtering, scale, draw clean internal organ.Behind the fish wash clean, at the two sides of fish each stroke 3-4 cutter, in the fish of packing into the dish.Sprinkle the flavoring of powdery or liquid on one's body fish, batching can be selected Chinese prickly ash, aniseed, cassia bark, nutmeg, spiceleaf, cloves and spice etc. for use.Then the fish dish fitly is emitted on the food steamer.Food steamer is successively enumerated in steam copper.Steam copper is added a cover the back feed steam, after kettle temperature reaches 98.8 ℃ (states that boil under the normal pressure), constant temperature 5.5 hours.The fish that shortcake is made carries out vacuum packaging after taking out cooling again, puts into retort then and carries out two-stage sterilization; Last outer color packing is through putting in storage after the assay was approved.The vacuum packaging here, two-stage sterilization, outer color packing and check etc. are conventional technology and mode.
Embodiment 2:
Select every the 300 fresh and alive Tilapia mossambica about gram for use, after slaughtering, scale, draw clean internal organ, and clean up.Again fish is put into container, add the seasoning pickling liquid.The seasoning pickling liquid is to add the extremely smart 1 kilogram of configuration of 0.7 kilogram of salt compounded of iodine, 4.2 kilograms of pepper waters, 5.2 kilograms in aniseed water, 6 kilograms of vinegar and aquatic foods to form in per 10 kg of water.Under 5-12 ℃ ambient temperature conditions, fish soaking pickled after 24 hours take out, be emitted on the rack in hurricane drier or the drying box, dry with fan.At air-dry about 16 hours, under the state of fish body moisture minimizing about 30%, the fish body can air-dry shaping.Afterwards, with fried 1.5 minutes.Fried purpose be further admittedly shape, quality, flavouring, remove raw meat, anticorrosion.With the fish belly of Tilapia mossambica down, the arranged askew that fish body and food steamer bottom surface are about 45 occupies then.Again food steamer is enumerated in steam copper, after adding a cover, fed steam.After kettle temperature reached 99 ℃ (states that boil under the normal pressure), constant temperature can be finished crisp system in 6 hours.After the fish that shortcake is made is taken out cooling, vacuum-packed, sterilization, be finished product after the assay was approved.
Substantially with embodiment 1 or 2, relevant parameter sees the following form the preparation method of embodiment 3-6:
| Embodiment | Kind | Weight (gram/bar) | Temperature (℃) | Need the time (time) |
| 3 | Carp | 600 | 100 | 6 |
| 4 | Small crucian | 100 | 98.8 | 3 |
| 5 | Little palace fish | 80 | 97 | 1 |
| 6 | Crisp fish lives | 450 | 98.8 | 8 |
Claims (1)
1, the preparation method of a kind of crisp fish is characterized in that this method is:
A, fresh fish is carried out preliminary treatment, processing mode is: fresh fish is scaled, and clear internal organ, and after cleaning, put into the seasoning pickling liquid earlier, soaked 18-24 hour; The good fish that will salt down is then put into hurricane drier, air-dry 12-20 hour; At last with air-dry good fish with fried 1-2 minute;
B, the steck of handling well is placed on the food steamer, goes into pot and add a cover;
C, in pot, feed steam, make kettle temperature remain on 97-100 ℃, kept 1-8 hour;
D, fish taken out cooling after, through sterilization, packing, be finished product again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100924133A CN1261047C (en) | 2004-12-17 | 2004-12-17 | Method for making crisp fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100924133A CN1261047C (en) | 2004-12-17 | 2004-12-17 | Method for making crisp fish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1620927A CN1620927A (en) | 2005-06-01 |
| CN1261047C true CN1261047C (en) | 2006-06-28 |
Family
ID=34766321
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100924133A Expired - Fee Related CN1261047C (en) | 2004-12-17 | 2004-12-17 | Method for making crisp fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1261047C (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101224017B (en) * | 2008-02-01 | 2011-10-12 | 张慧 | Producing method of non-fried crisp fish |
| CN104323331A (en) * | 2014-10-28 | 2015-02-04 | 黎有华 | Flavor secret crisp fish formula |
| CN104351847B (en) * | 2014-12-03 | 2017-08-29 | 桂阳县川湘食品有限公司 | Soya beans with distinctive flavour fish processing method |
| CN105285767A (en) * | 2015-09-18 | 2016-02-03 | 罗开富 | Bone soft and thorn free flavored fish |
| CN105901565A (en) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | Preparation method of culter alburnus product for children |
| CN106213267A (en) * | 2016-07-28 | 2016-12-14 | 凤阳县中都食品有限公司 | A kind of processing technology of nutritious long shelf-life delicious food prunus mume (sieb.) sieb.et zucc. fish |
| CN111165748A (en) * | 2018-11-12 | 2020-05-19 | 徐雷 | Preparation method of crisp fish |
-
2004
- 2004-12-17 CN CNB2004100924133A patent/CN1261047C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1620927A (en) | 2005-06-01 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |