CN1543867A - Boneless fish block and method for making boneless fish block foodstuff - Google Patents
Boneless fish block and method for making boneless fish block foodstuff Download PDFInfo
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- CN1543867A CN1543867A CNA2003101086444A CN200310108644A CN1543867A CN 1543867 A CN1543867 A CN 1543867A CN A2003101086444 A CNA2003101086444 A CN A2003101086444A CN 200310108644 A CN200310108644 A CN 200310108644A CN 1543867 A CN1543867 A CN 1543867A
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Abstract
The invention relates to a process for making bone-removed fish blocks comprising the steps of, scaling off domestic fresh water fish, removing internal organs, heads, and main bones, washing, dividing into multiple fish blocks, pickling the fish blocks, first sizing the pickled fish blocks, adding in condiment, charging water into pasty state, charging in fish blocks, deep frying 0.5-4 minutes, removing fish bones, second sizing, coating the fish blocks with dried bread powder, second frying, placing the fish blocks with dried bread powder into fryer of 130-240 deg. C for deep frying till the fish blocks become golden yellow.
Description
Technical field
The present invention relates to the preparation method of a kind of boneless fish block and boneless fish block system food, belong to the fish processing technique field.
Background technology
The flesh of fish in the flesh of fish hamburger of Chu Shouing is generally ocean fish or fresh-water fishes surimi product in the market, method for processing mostly is to take off thorn after the flesh of fish is twisted into the fish slurry, add flour again and seasoning matter is pressed into fish cake, such fish cake has lost original structure of fish muscle structure and taste.
Summary of the invention
The objective of the invention is to invent and a kind ofly keeping obtaining a kind of boneless fish block of the block stingless original flavor flesh of fish and the preparation method of boneless fish block system food under the constant situation of flesh of fish structure of fibrous tissue.
For realizing above purpose, technical scheme of the present invention provides a kind of boneless fish block, it is characterized in that, the monoblock fish is made the fried fish tartar souce piece after adopting the fish thorn removing machine that fishbone is removed, and it comprises the following steps:
(1) homemade fresh-water fishes scaled, go internal organ, decaptitate, go main bone, clean, a fish is divided into several piece fish piece;
(2) the fish piece is pickled;
(3) with the fish piece starching for the first time of pickling: choose 3 kinds of ratios arbitrarily with flour, glutinous rice flour, corn flour, starch etc. and allocate in 1: 1: 1, and put into condiment such as salt, monosodium glutamate, pepper powder, add entry furnishing pasty state, the fish piece is put into, make fish piece surface all be stained with slurries;
(4) the fish piece of starching is for the first time put into 130-240 ℃ fried 0.5-4 minute of oil cauldron;
(5) will explode good fish piece removes fishbone with the fish thorn removing machine;
(6) carry out the starching second time;
(7) the fish piece that will go up slurry for the second time is stained with the rusk powder;
(8) carry out for the second time fried system: it is fried to golden yellow that the fish piece that will be stained with the rusk powder is put into 130-240 ℃ oil cauldron.
(9) it is direct-edible to explode good boneless fish block, also can dip in after the flavouring such as cumin powder, spicy powder, catsup, barbeque sauce edible or sandwich in the food and eat according to individual taste.
The cure proportioning that described fish piece is pickled is:
Salt 5-15g/500g
Monosodium glutamate 2-4.5g/500g
Pepper powder 4-6g/500g
Described fresh-water fishes are silver carp, grass carp and Yong fish.
A kind of boneless fish block system food is characterized in that by boneless fish block and food composition, boneless fish block sandwiches in the food.
Described food is food and the rice that flour, corn flour, rice meal, buckwheat are made.
Advantage of the present invention is to adopt the fish thorn removing machine to remove thorn, keeping extracting the block stingless original flavor flesh of fish under the constant situation of flesh of fish structure of fibrous tissue, does not add any additives in manufacturing process, has kept the characteristics of the original fresh and tender delicious foods of fresh-water fishes.
The specific embodiment:
The invention will be further described below in conjunction with embodiment.
Embodiment 1
(1) get the 500g silver carp and scale, go internal organ, decaptitate, go main bone, clean, a fish is divided into 6 fish pieces;
(2) the fish piece directly being put into refrigerator cold-storage puts into 6g salt, 2g monosodium glutamate, 4g pepper powder and pickled 1-3 hour after 15 hours;
(3) with the fish piece starching for the first time of pickling: allocate in 1: 1: 1 ratio with flour, glutinous rice flour, corn flour, and put into condiment such as salt, monosodium glutamate, pepper powder, add entry furnishing pasty state, the fish piece is put into, make fish piece surface all be stained with slurries;
(4) the fish piece of starching is for the first time put into 130-140 ℃ fried 2.5-3 minute of oil cauldron;
(5) will explode good fish piece removes fishbone with the fish thorn removing machine;
(6) carry out the starching second time;
(7) the fish piece that will go up slurry for the second time is stained with thousand bread flours;
(8) carry out for the second time fried system: the fish piece that will be stained with the rusk powder put into 130-140 ℃ oil cauldron fried to golden yellow be edible;
(9) will explode good boneless fish block sandwiches bread to make hamburger edible.
Embodiment 2
(1) gets silver carp 500g and scale, go internal organ, decaptitate, go main bone, clean, be divided into 4 fish pieces;
(2) the fish piece is put into 10g salt, 3g monosodium glutamate, 5g pepper powder and put into refrigerator cold-storage 30 hours after mixing thoroughly;
(3) with the fish piece starching for the first time of pickling: allocate in 1: 1: 1 ratio with glutinous rice flour, corn flour, starch, and put into condiment such as salt, monosodium glutamate, pepper powder, add entry furnishing pasty state, the fish piece is put into, make fish piece surface all be stained with slurries;
(4) the fish piece of starching is for the first time put into 150-160 ℃ fried 3-4 minute of oil cauldron;
(5) will explode good fish piece removes fishbone with the fish thorn removing machine;
(6) carry out the starching second time;
(7) the fish piece that will go up slurry for the second time is stained with the rusk powder;
(8) carry out for the second time fried system: the fish piece that will be stained with the rusk powder put into 150-160 ℃ oil cauldron fried to golden yellow be edible;
(9) will explode good boneless fish block sandwiches in the rice and flour cake edible.
Embodiment 3
(1) gets the 500g silver carp and scale, go internal organ, decaptitate, go main bone, clean, be divided into 4 fish pieces;
(2) batching of the fish piece being put into 12g salt, 4g monosodium glutamate, 6g pepper powder was pickled 1-24 hour;
(3) with the fish piece starching for the first time of pickling: allocate in 1: 1: 1 ratio with flour, corn flour, starch, and put into condiment such as salt, monosodium glutamate, pepper powder, add entry furnishing pasty state, the fish piece is put into, make fish piece surface all be stained with slurries;
(4) the fish piece of starching is for the first time put into 200-220 ℃ fried 2.5-3 minute of oil cauldron;
(5) will explode good fish piece removes fishbone with the fish thorn removing machine;
(6) carry out the starching second time;
(7) the fish piece that will go up slurry for the second time is stained with the rusk powder;
(8) carry out for the second time fried system: the fish piece that will be stained with the rusk powder put into 200-220 ℃ oil cauldron fried to golden yellow be edible;
(9) will explode good boneless fish block sandwiches in the corn-dodger edible.
All different according to the condiment of the thickness size of fish piece, adding what, time of pickling and fried time.
Claims (8)
1. a boneless fish block is characterized in that, the monoblock fish is made the fried fish tartar souce piece after adopting the fish thorn removing machine that fishbone is removed, and it comprises the following steps:
(1) homemade fresh-water fishes scaled, go internal organ, decaptitate, go main bone, clean, a fish is divided into several piece fish piece;
(2) the fish piece is pickled;
(3) with the fish piece starching for the first time of pickling: choose 3 kinds of ratios arbitrarily with flour, glutinous rice flour, corn flour, starch etc. and allocate in 1: 1: 1, and put into condiment such as salt, monosodium glutamate, pepper powder, add entry furnishing pasty state, the fish piece is put into, make fish piece surface all be stained with slurries;
(4) the fish piece of starching is for the first time put into 130-240 ℃ fried 0.5-4 minute of oil cauldron;
(5) will explode good fish piece removes fishbone with the fish thorn removing machine;
(6) carry out the starching second time;
(7) the fish piece that will go up slurry for the second time is stained with the rusk powder;
(8) carry out for the second time fried system: it is fried to golden yellow that the fish piece that will be stained with the rusk powder is put into 130-240 ℃ oil cauldron.
(9) it is direct-edible to explode good boneless fish block, also can dip in after the flavouring such as cumin powder, spicy powder, catsup, barbeque sauce edible or sandwich in the food and eat according to individual taste.
2. a kind of boneless fish block according to claim 1 is characterized in that, the cure proportioning that described fish piece is pickled is:
Salt 5-15g/500g
Monosodium glutamate 2-4.5g/500g
Pepper powder 4-6g/500g
3. the preparation method of a kind of boneless fish block according to claim 1 and 2 is characterized in that, the step that described fish piece is pickled is after fresh fish is directly put into refrigerator cold-storage 12-60 hour, to pickle 1-3 hour in the ratio of cure.
4. the preparation method of a kind of boneless fish block according to claim 1 and 2 is characterized in that, the step that described fish piece is pickled is to put into refrigerator cold-storage 12-60 hour after fresh fish is pickled in the ratio of cure.
5. the preparation method of a kind of boneless fish block according to claim 1 and 2 is characterized in that, the step that described fish piece is pickled is that fresh fish was pickled 1-24 hour in the ratio of cure.
6. a kind of boneless fish block according to claim 1 is characterized in that, described fresh-water fishes are silver carp, grass carp and Yong fish.
7. a boneless fish block system food is characterized in that, by boneless fish block and food composition, boneless fish block sandwiches in the food.
8. a kind of boneless fish block system food according to claim 7 is characterized in that, described food is food and the rice that flour, corn flour, rice meal, buckwheat are made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101086444A CN1543867A (en) | 2003-11-17 | 2003-11-17 | Boneless fish block and method for making boneless fish block foodstuff |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101086444A CN1543867A (en) | 2003-11-17 | 2003-11-17 | Boneless fish block and method for making boneless fish block foodstuff |
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| Publication Number | Publication Date |
|---|---|
| CN1543867A true CN1543867A (en) | 2004-11-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2003101086444A Pending CN1543867A (en) | 2003-11-17 | 2003-11-17 | Boneless fish block and method for making boneless fish block foodstuff |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756266B (en) * | 2008-11-17 | 2011-12-28 | 河南省淇县永达食业有限公司 | Processing technology for popcorn chicken product |
| CN102715549A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Chrysanthemum fish and preparation method thereof |
| CN103549478A (en) * | 2013-11-13 | 2014-02-05 | 上海小南国海之源餐饮管理有限公司 | Preparing method of sized and boneless chicken leg meat |
| CN104171861A (en) * | 2014-07-28 | 2014-12-03 | 湖北神丹健康食品有限公司 | Wrapping powder formula and application thereof |
| CN104366587A (en) * | 2014-11-21 | 2015-02-25 | 淮南白蓝企业集团有限公司 | Preparation method of microwave-cooked instant fish |
| CN106983069A (en) * | 2017-03-28 | 2017-07-28 | 董青 | A kind of crackling slurry and preparation method thereof |
| CN107712689A (en) * | 2017-11-22 | 2018-02-23 | 成都市新津活活饭店 | A kind of dried fish and preparation method thereof |
-
2003
- 2003-11-17 CN CNA2003101086444A patent/CN1543867A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756266B (en) * | 2008-11-17 | 2011-12-28 | 河南省淇县永达食业有限公司 | Processing technology for popcorn chicken product |
| CN102715549A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Chrysanthemum fish and preparation method thereof |
| CN103549478A (en) * | 2013-11-13 | 2014-02-05 | 上海小南国海之源餐饮管理有限公司 | Preparing method of sized and boneless chicken leg meat |
| CN104171861A (en) * | 2014-07-28 | 2014-12-03 | 湖北神丹健康食品有限公司 | Wrapping powder formula and application thereof |
| CN104366587A (en) * | 2014-11-21 | 2015-02-25 | 淮南白蓝企业集团有限公司 | Preparation method of microwave-cooked instant fish |
| CN106983069A (en) * | 2017-03-28 | 2017-07-28 | 董青 | A kind of crackling slurry and preparation method thereof |
| CN107712689A (en) * | 2017-11-22 | 2018-02-23 | 成都市新津活活饭店 | A kind of dried fish and preparation method thereof |
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