CN1471860A - Red oil fish and preparing method thereof - Google Patents

Red oil fish and preparing method thereof Download PDF

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Publication number
CN1471860A
CN1471860A CNA03146579XA CN03146579A CN1471860A CN 1471860 A CN1471860 A CN 1471860A CN A03146579X A CNA03146579X A CN A03146579XA CN 03146579 A CN03146579 A CN 03146579A CN 1471860 A CN1471860 A CN 1471860A
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China
Prior art keywords
oil
fish
powder
chilli
edible
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CNA03146579XA
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Chinese (zh)
Inventor
解志华
张云凤
解飞
解测行
解伦帝
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解志华
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Publication date
Application filed by 解志华 filed Critical 解志华
Priority to CNA03146579XA priority Critical patent/CN1471860A/en
Publication of CN1471860A publication Critical patent/CN1471860A/en

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Abstract

A bottled red-oil fish is prepared from fresh fish blocks, edible salt, spirit, edible oil, edible fruit kernel oil, and spices through preserving, drying in air, frying in oil, immersing the fried fish blocks in cooked edible oil or hot pepper oil in the bottle, dropping fruit kernel oil, and sealing. Its advantages are long storage time (6 months), good color, and tinge-hot taste.

Description

Chilli oil fish and preparation method thereof

Technical field: the present invention relates to canned fish food and preparation method thereof.

Technical background: along with the quickening of modern's rhythm of life and consumer to the craving for of pollution-free food, can long preservation and do not contain anticorrisive agent, the delicatessen of the instant edible parent that just is being subjected to market looks at again.Fish is the food that people like, mostly canned fish in the market is to come into the market to sell that high-temperature process can be destroyed the nutrition of fish after high-temperature sterilization is handled, and the can that has also is added with anticorrisive agent, and is long-term edible, is harmful to health.

Chinese patent-1120904A discloses a kind of manufacture method of fish flake, and after the employing flesh of fish, pork, salt, egg white cooking wine etc. were processed into the muddy flesh stirring, very hot oven steamed.

Summary of the invention:

The purpose of this invention is to provide a kind of high-temperature sterilization that do not need and handle, adding preservative agent not, the cooked fish can chilli oil fish that can preserve for a long time at normal temperatures, its delicious flavour, mouthfeel is soft, and spicy tasty and refreshing, appearance luster is beautiful.

Another object of the present invention provides a kind of method of making chilli oil fish of the present invention, and this method equipment needed thereby is simple, and production cost is low.

Technical scheme of the present invention is as follows:

The chilli oil fish, mainly make: the fresh fish piece by following weight ratio raw material: 100, salt: 4-5, cooking wine: 0.8-1.2, flavorant: zanthoxylum powder 0.5-2, star aniseed powder 1-3, fennel powder 1-2, tsaoko powder 0.5-1, chilli powder 1-2, the edible oil consumption exceeds with submergence fish piece in the packing container, and edible nut oil consumption is sealed the examinee's name on an exam-paper so as to prevent fraudulence edible pasta with packing container oral thermometer face and is exceeded, also can add small amounts of sugars, the adjustment taste.

The preparation method of chilli oil fish may further comprise the steps successively:

(1) the fresh fish internal organ of scaling go the cheek to handle, and clean to be cut into small pieces;

(2) add salt in the fish piece, fully mix all, put 2-8 ℃, pickled 20-30 hour, it is standby to abandon juice;

(3) add cooking wine, zanthoxylum powder, chilli powder, star aniseed powder, fennel powder, tsaoko powder in the fish piece and stir to spices and evenly stick to fish piece surface, put in 28-32 ℃ air-dry to fish piece dry tack free;

(4) the fish piece after above-mentioned the pickling is placed the interior little fiery low temperature frying of oil 50-70 minute of crossing of mesh frame;

(5) bottling of weighing that takes the dish out of the pot adds new ripe edible oil or chilli oil in the bottle to submergence fish piece, drips ripe nut oil again to sealing the examinee's name on an exam-paper so as to prevent fraudulence the bottleneck pasta, add a cover.

Used fresh fish can be grass carp, carp, crucian, silver carp or ocean fish etc., and cooking wine is the commercially available prod, also can with grain wine, preferably 50 the degree about edible wine, it makes the fishbone deliquescing, and the soft and sterilization and anticorrosion effect of meat also plays a part to assist the spices infiltration tasty; For well, its oil temperature is high with rapeseed oil for edible oil, and flavor perfume (or spice) and cost are low; Spices is the commercially available prod, uses through the pulverization process powdering, allocates the consumption of each spices, can produce the series of products of variant tastes such as fiber crops, peppery, spices; Edible nut oil can be that one or more any amount combination is oily in pinenut oil, sunflower oil, peanut oil, the olive wet goods, burns ripe standby in the pot.

In the preparation method of chilli oil fish of the present invention, salt is pickled and is pickled before and after the branch two steps with spices and carry out, and can not follow the line of least resistance, and closing two steps is one.Reason is, earlier with salted, this step can be oozed out partly moisture content, adds simultaneously as if spices to salt down, and spices can focus in the diffusion juice, does not go up the fish piece and causes waste again, and because of long washiness of time makes spices lose fragrance, do not reach due taste effect.

Temperature should be controlled at 2-8 ℃ when salt was pickled, and temperature is crossed low can freezing, and it is not tasty again to have destroyed nutrition, too highly easily made fish rotten.

Before spices is pickled, the moisture that should first elimination oozes out, add wine and spices that demand to taste prepares again, should make spices stick to fish piece surface equably, and air-dry under 28--32 ℃ immediately, preferably use air-heater air-dry, take away moisture content, air-dry to fish piece dry tack free, end when adhesion is also tack-free mutually.

In fried system, the fish piece preferably places in the spacer assembly, immerses in the oil, does not contact the bottom of a pan down, and it is not broken that the fish piece is shaped, and fried the receipts to fish piece moisture done, surperficial little Huang, crisp, and mouthfeel is soft.

The preparation method of chilli oil fish of the present invention owing to do not need autoclave sterilization to handle, has been saved equipment and has been produced land used, and method is simple, and raw material is easy to get, and production cost is low.

Chilli oil fish of the present invention is adopted nut oil, and nut oil has good partition air effect and restraining and sterilizing bacteria effect.In to the quality inspection of chilli oil fishery-ies product and shelf-life test, find that the shelf-life reaches more than 12 months at normal temperatures, and behind the Kaifeng, can guarantee the quality under the normal temperature about half a year, this point be prior art can't be obtained.Test finds that also nut oil can be antibacterial.The present invention mainly plays the anticorrisive agent effect with nut oil, and it is natural edible-plant oil, and is nontoxic to human body, and the seasoning effect is arranged simultaneously, and the applicant thinks that adopting nut oil is one of most important character of the present invention.

Every physical and chemical index of chilli oil fish of the present invention and sanitary index all reach the relevant requirements of the industry.

Embodiment:

Embodiment 1, spicy flavor chilli oil fish

Raw material: more than 1 kilogram/100 kilograms of bar seafood silver carps, 4.7 kilograms of salt, 1 kilogram of cooking wine, 2 kilograms of zanthoxylum powders, 2 kilograms of chilli powders, 2 kilograms of star aniseed powders, 1 kilogram of fennel powder, 0.5 kilogram in tsaoko powder.

Preparation method:

(1) the fish internal organ of scaling go the cheek to handle, and clean and are cut into 2 * 3cm fritter;

(2) add salt in the fish piece, fully mix all, put 5 ± 1 ℃, pickled 24 hours, it is standby to abandon juice;

(3) zanthoxylum powder, chilli powder, star aniseed powder, fennel powder, the tsaoko powder that adds cooking wine and mix in the fish piece, be poured into to stir in the above-mentioned fish piece to spices and evenly stick to fish piece surface, in 30 ± 2 ℃ that the fish piece is air-dry with air-heater, to the mutual adhesion of fish piece dry tack free, till not touching with one's hand;

(4) the fish piece after above-mentioned the pickling is placed the interior little fiery low temperature frying of oil 60 minutes of crossing of stainless steel mesh frame, surperficial little Huang, skin is slightly crisp, and meat is soft promptly to take the dish out of the pot;

(5) bottling of weighing that takes the dish out of the pot, add in the bottle new prepared food with chilli oil to submergence fish piece, any amount combination oil that drips in pinenut oil, sunflower oil, peanut oil, the olive oil one or more again adds the cap seal bottle to sealing the examinee's name on an exam-paper so as to prevent fraudulence the bottleneck pasta, the vanning warehouse-in.

Embodiment 2, spiced flavor chilli oil fish

Raw material: more than 1 kilogram/100 kilograms bright grass carps of bar, 4.6 kilograms of salt, 1 kilogram of cooking wine, 1 kilogram of zanthoxylum powder, 2 kilograms of star aniseed powders, 1.2 kilograms of fennel powders, 0.5 kilogram in tsaoko powder, 0.2 kilogram of white sugar.

Preparation method:

(1) the fish internal organ of scaling go the cheek to handle, and clean and are cut into 2 * 3cm fritter;

(2) add salt in the fish piece, fully mix all, put 5 ± 1 ℃, pickled 30 hours, it is standby to abandon juice;

(3) spices and the white sugar that adds 55 degree maize wine in the fish piece and mix fully stirs, and makes spices evenly stick to fish piece surface, and is in 30 ± 2 ℃ that the fish piece is air-dry with air-heater, to the mutual adhesion of fish piece dry tack free, till not touching with one's hand;

(4) the fish piece after above-mentioned the pickling is placed do not contact the bottom of a pan in the stainless steel mesh frame and cross the little fiery low temperature frying of oil 70 minutes, surperficial little Huang, skin is slightly crisp, and meat is soft promptly to take the dish out of the pot;

(5) bottling of weighing that takes the dish out of the pot adds new ripe edible oil to submergence fish piece in bottle, any amount combination oil that drips in pinenut oil, sunflower oil, peanut oil, the olive oil one or more again adds the cap seal bottle to sealing the examinee's name on an exam-paper so as to prevent fraudulence the bottleneck pasta, the vanning warehouse-in.

Nut oil needs ripe the re-using of heating burning in pot.

The invention is not restricted to the foregoing description, all employings composition of raw materials of the present invention and preparation method, with edible oil soak and be added with edible nut oil all fall into protection scope of the present invention.

Claims (5)

1, a kind of chilli oil fish, it is mainly made by following weight ratio raw material: the fresh fish piece: 100, and salt: 4-5,40 degree above wine: 0.8-1.2, edible oil: consumption exceeds with submergence fish piece in the packing container, edible nut oil: consumption is sealed the examinee's name on an exam-paper so as to prevent fraudulence edible pasta with packing container oral thermometer face and is exceeded.
2, chilli oil fish as claimed in claim 1 is characterized in that, contains the following weight ratio flavorant in the raw material: zanthoxylum powder 0.5-2 star aniseed powder 1-3 fennel powder 1-2 tsaoko powder 0.5-1.
3, chilli oil fish as claimed in claim 2 is characterized in that, contains chilli powder 1-2.
As claim 1,2 or 3 described chilli oil fishes, it is characterized in that 4, described nut oil is that one or more any amount makes up in pinenut oil, sunflower oil, peanut oil, the olive oil.
5, a kind of method of making any one chilli oil fish in the aforesaid right requirement may further comprise the steps successively:
(1) the fresh fish internal organ of scaling go the cheek to handle, and clean to be cut into small pieces;
(2) add salt in the fish piece, fully mix all, put 2-8 ℃, pickled 20-30 hour, it is standby to abandon juice;
(3) add cooking wine, zanthoxylum powder, chilli powder, star aniseed powder, fennel powder, tsaoko powder in the fish piece and stir to spices and evenly stick to fish piece surface, put in 28-32 ℃ air-dry to fish piece dry tack free;
(4) the fish piece after above-mentioned the pickling is placed the interior little fiery low temperature frying of oil 50-70 minute of crossing of mesh frame;
(5) bottling of weighing that takes the dish out of the pot adds new ripe edible oil or chilli oil in the bottle to submergence fish piece, drips ripe nut oil again to sealing the examinee's name on an exam-paper so as to prevent fraudulence the bottleneck pasta, add a cover.
CNA03146579XA 2003-07-08 2003-07-08 Red oil fish and preparing method thereof CN1471860A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNA03146579XA CN1471860A (en) 2003-07-08 2003-07-08 Red oil fish and preparing method thereof

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Application Number Priority Date Filing Date Title
CNA03146579XA CN1471860A (en) 2003-07-08 2003-07-08 Red oil fish and preparing method thereof

Publications (1)

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CN1471860A true CN1471860A (en) 2004-02-04

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103564537A (en) * 2013-08-27 2014-02-12 周炳金 Canned Bombay duck and production method thereof
CN103689661A (en) * 2013-11-28 2014-04-02 华中农业大学 Instant double-pepper fish head and production method thereof
CN108112960A (en) * 2017-11-30 2018-06-05 成都市新津活活饭店 The preparation method of halogen alec

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103564537A (en) * 2013-08-27 2014-02-12 周炳金 Canned Bombay duck and production method thereof
CN103689661A (en) * 2013-11-28 2014-04-02 华中农业大学 Instant double-pepper fish head and production method thereof
CN103689661B (en) * 2013-11-28 2015-04-22 华中农业大学 Instant double-pepper fish head and production method thereof
CN108112960A (en) * 2017-11-30 2018-06-05 成都市新津活活饭店 The preparation method of halogen alec

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