CN1565258A - Production process of ready-to-eat fish - Google Patents
Production process of ready-to-eat fish Download PDFInfo
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- CN1565258A CN1565258A CNA031321984A CN03132198A CN1565258A CN 1565258 A CN1565258 A CN 1565258A CN A031321984 A CNA031321984 A CN A031321984A CN 03132198 A CN03132198 A CN 03132198A CN 1565258 A CN1565258 A CN 1565258A
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- fish
- fast
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- product
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Abstract
The invention relates to a production process of ready-to-eat fish comprising the steps of stock preparation, pickling, distilling, baking and packaging.
Description
Technical field
The present invention relates to foods processing technique, relate in particular to a kind of manufacture technology field of fast fish product.
Background technology
Along with improving constantly of people's living standard, the continuous quickening of work rhythm, people need the fast food dish of more different-style local flavor.
Summary of the invention
The objective of the invention is to, provide a kind of nutritious, instant has the process for making that dimension is raised the delicious fast fish product of style characteristic.
Preparation method step of the present invention is as follows:
(1) get the raw materials ready: get the above fish of the gram of 3000 in the fresh, impurity elimination, clean, head is anhydrated in cold;
(2) pickle: adopt salt and Chinese prickly ash, elder generation makes popular respectively, after the fragrant cooling of the stir-fry that is mixed again, pickles 10～25 days, turns over 2 times midway, pickles back taking-up airing to staff and pinches motionless getting final product.
(3) vinasse: fish is cut into piece, and with eating vinasse 100～160 days, after the taking-up, the saline taste that is soaked in water, peeling fish skin scald bubble adding dietary alkali with boiling water again and deoil;
(4) fire: add people's condiment, fast with edible oil stir-fry pork, after put into flavouring and water and fire after 25～35 minutes and put into the fish piece, slow fire burnt 180～260 minutes.
(5) packing is taken out the final vacuum packing with cooled fish piece and is got final product.
When pickling, the ratio of fish and salt is 1: 0.2～0.3, and the ratio of fish and Chinese prickly ash is 1: 0.1～0.2, and when firing, the ratio of fish and pig piece is 1: 0.3～0.6; During vinasse, the ratio of fish and wine is 1: 0.1～0.2.
Condiment comprises edible oil, ginger, green onion, garlic sprouts, and flavouring comprises sugar, soy sauce, monosodium glutamate.
The present invention is nutritious, taste uniqueness, instant.
The specific embodiment
(1) get the raw materials ready: get big carp, big dragon fish, grass carp or the black carps of the gram of 5000 in the fresh, impurity elimination, the tail of decaptitating, clean, head is anhydrated in cold;
(2) pickle: adopt 1000 gram fine salts and 500 gram Chinese prickly ashes, elder generation propagandizes hotly respectively and heats, and after the fragrant cooling of the stir-fry that is mixed again, pickles 15 days, turns over 2 times midway, pickles back taking-up airing to staff and pinches motionless getting final product.
(3) schlempe: fish is cut the 2.5cm fritter, and wine 500 grams are poor with eating, and are placed on the interior sealing of airtight container 120 days, after the taking-up, remove saline taste, peeling fish skin with cold boiling water immersion, scald a small amount of dietary alkali of bubble adding with boiling water again and deoil;
(4) fire: add condiment and put into flavouring and water after with the fast stir-fry of lard, fire after 30 minutes and put into the fish piece, burn with slow fire again and got final product in about 240 minutes with edible oil.
(5) packing is taken out the final vacuum sterilization packaging with cooled fish piece and is got final product.Packing can adopt pop can or non-toxic plastic bag hermetic package.
When firing, the ratio of fish and pork is 1: 0.3～0.6; Condiment comprises edible oil, ginger, green onion, garlic sprouts, food alkali.
Flavouring comprises sugar, shrimp-roe soy sauce, monosodium glutamate.
Claims (3)
1, a kind of process for making of fast fish product is characterized in that, its preparation method step is as follows:
(1) get the raw materials ready: get the above fish of the gram of 3000 in the fresh, impurity elimination, clean, head is anhydrated in cold;
(2) pickle: adopt salt and Chinese prickly ash, elder generation propagandizes hotly respectively, after the fragrant cooling of the stir-fry that is mixed again, pickles 10～25 days, turns over 2 times midway, pickles back taking-up airing to staff and pinches motionless getting final product.
(3) vinasse: fish is cut into piece, and with eating vinasse 100～160 days, after the taking-up, the saline taste that is soaked in water, peeling fish skin scald bubble adding dietary alkali with boiling water again and deoil;
(4) fire: add condiment, fast with edible oil stir-fry pork, after put into flavouring and water and fire after 25～35 minutes and put into the fish piece, slow fire burnt 180～260 minutes.
(5) packing is taken out the final vacuum packing with cooled fish piece and is got final product.
According to the process for making of the said a kind of fast fish product of claim 1, it is characterized in that 2, when pickling, the ratio of fish and salt is 1: 0.2～0.3, the ratio of fish and Chinese prickly ash is 1: 0.1～0.2, and when firing, the ratio of fish and big porker piece is 1: 0.3～0.6; During vinasse, the ratio of fish and wine is 1: 0.1～0.2.
According to the process for making of the said a kind of fast fish product of claim 1, it is characterized in that 3, condiment comprises edible oil, ginger, green onion, garlic sprouts, flavouring comprises sugar, soy sauce, monosodium glutamate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031321984A CN1565258A (en) | 2003-07-07 | 2003-07-07 | Production process of ready-to-eat fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031321984A CN1565258A (en) | 2003-07-07 | 2003-07-07 | Production process of ready-to-eat fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1565258A true CN1565258A (en) | 2005-01-19 |
Family
ID=34469898
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA031321984A Pending CN1565258A (en) | 2003-07-07 | 2003-07-07 | Production process of ready-to-eat fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1565258A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998424B (en) * | 2006-12-26 | 2010-12-15 | 熊新安 | Method for cooking fish with distillers' grains |
| CN101371715B (en) * | 2008-10-17 | 2011-05-11 | 洪敬朴 | Method for roasting and processing river fish cured using Chinese medicinal material |
| CN101536792B (en) * | 2009-04-17 | 2011-07-13 | 武汉冠利达必是食品有限公司 | Flavored bittern fish food and preparation method thereof |
| CN101703275B (en) * | 2009-11-23 | 2012-05-30 | 胡衡芝 | Method for preparing black rice pickled fish |
| CN103210994A (en) * | 2013-05-10 | 2013-07-24 | 中国水产科学研究院淡水渔业研究中心 | Method for salting grass carp |
| CN104172280A (en) * | 2013-05-23 | 2014-12-03 | 进贤县沿湖特种水产开发有限公司 | Preparation method of pickled fish with distillers' grains |
| CN104544314A (en) * | 2015-01-07 | 2015-04-29 | 中南林业科技大学 | Preparation method of leisure cooked food-stillage fish |
-
2003
- 2003-07-07 CN CNA031321984A patent/CN1565258A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998424B (en) * | 2006-12-26 | 2010-12-15 | 熊新安 | Method for cooking fish with distillers' grains |
| CN101371715B (en) * | 2008-10-17 | 2011-05-11 | 洪敬朴 | Method for roasting and processing river fish cured using Chinese medicinal material |
| CN101536792B (en) * | 2009-04-17 | 2011-07-13 | 武汉冠利达必是食品有限公司 | Flavored bittern fish food and preparation method thereof |
| CN101703275B (en) * | 2009-11-23 | 2012-05-30 | 胡衡芝 | Method for preparing black rice pickled fish |
| CN103210994A (en) * | 2013-05-10 | 2013-07-24 | 中国水产科学研究院淡水渔业研究中心 | Method for salting grass carp |
| CN104172280A (en) * | 2013-05-23 | 2014-12-03 | 进贤县沿湖特种水产开发有限公司 | Preparation method of pickled fish with distillers' grains |
| CN104544314A (en) * | 2015-01-07 | 2015-04-29 | 中南林业科技大学 | Preparation method of leisure cooked food-stillage fish |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |