CN1568812A - Method for making anacanthous hairtail segments - Google Patents
Method for making anacanthous hairtail segments Download PDFInfo
- Publication number
- CN1568812A CN1568812A CNA031343953A CN03134395A CN1568812A CN 1568812 A CN1568812 A CN 1568812A CN A031343953 A CNA031343953 A CN A031343953A CN 03134395 A CN03134395 A CN 03134395A CN 1568812 A CN1568812 A CN 1568812A
- Authority
- CN
- China
- Prior art keywords
- hairtail
- parts
- cutlet
- pasty state
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The invention provides a method for making cooked hairtail which comprises the steps of, removing fish heads and internal organs, washing, removing spur to obtain hairtail slices, charging into material juice for steeping, coating pasty state flavoring, roasting for 2-5 minutes, frying with oil, coating edible oil onto the hairtail strips and baking again, segmenting and vacuum-packing.
Description
Technical field
The invention belongs to the food-processing method technical field, the preparation method of the definite hairtail of saying so.
Background technology
Existing hairtail goods, its production method are that fish is got head, internal organ, unicorn, clean the back intercept and are fried into piece and spin-off (as Fried and stewed hairtail in soy sauce, Sweet and sour hairtail etc.) thereof, its shortcoming is spinosity, edible trouble, and certain risk is arranged, and the monoblock volume is big, seasoning matter is tasty bad, and not fresh and tender, mouthfeel is poor.
Summary of the invention
The objective of the invention is in order to overcome defective of the prior art, and a kind of processing method of stingless hairtail section is provided, the hairtail instant that this method processes is fresh and tender good to eat.
The present invention is finished by following method step:
1 gets hairtail head, internal organ, scrapes unicorn, cleans the back and the flesh of fish is cleaned with a pointed instrument along the fish ridge with cutter, becomes the hairtail cutlet;
2 put into the material juice that modulates with the hairtail cutlet soaked 10～20 minutes;
3 are coating the thick pasty state flavouring of 1～3mm with soaked hairtail cutlet in one side, then, put into baking box taking-up in roasting 2～5 minutes under 110 ℃～130 ℃ temperature, coat same thick flavouring at another side, it is roasting to ripe with same temperature and time to put into baking box, perhaps after the thick pasty state flavouring of 1～3mm is coated on the two sides simultaneously, directly under 180 ℃～210 ℃ temperature, got final product to golden yellow in fried 3～5 minutes;
4 spread edible oil respectively with the two sides of the hairtail cutlet baked, put into baking box again, roastingly under 180～200 ℃ of temperature get final product to golden yellow.
5 are cut into the hairtail section of 5～8cm with flavous hairtail cutlet, vacuum-packed, freezing afterwards.
Described material sweat is to be formed by 2～3 parts of salt, 20～60 parts in soy sauce, 20～30 parts of cooking wine, 5～15 parts of vinegar, 30～50 parts of green onions, 10～20 parts of ginger and 200～300 parts of mediations of water.Described pasty state flavouring is the taste modulation according to people custom, promptly can be with spicy powder, cumin powder, curry powder, salty bright material powder or light sweet sugar material, and be added with water respectively within it and an amount of starch, egg modulated and formed.
The hairtail of using the present invention to process has the following advantages: 1, edible safety is convenient, can cater to the feed custom of westerner with knife and fork, so can produce outlet in batch; 2, owing to having increased tasty area, so eat delicious food, good to eat; 3, add the man-hour surface and scribble the pasty state condiment product, help keeping food moisture content, so the hairtail section is fresh and tender, mouthfeel good.
The specific embodiment
With 1000 jin of bright hairtail meat is example:
One, at first fresh hairtail fish head, internal organ and fish unicorn are taken down, the flesh of fish being cleaned with a pointed instrument along the fish ridge with cutter obtains 1000 jin of bright hairtail cutlet; Get 20 jin of 20 jin in 2 jin of salt, soy sauce, cooking wine, 5 jin of the vinegar of high-quality then; 30 jin of high-quality green onions, 10 jin of ginger and water are put into big molten device stirring for 200 jin and are reconciled into uniform material juice; 1000 jin of bright hairtail meat are put into material sweat to be soaked 10 minutes; Soaked hairtail cutlet is coated the thick pasty state flavouring of 2mm with brush in a surface therein, put into baking box taking-up in roasting 3 minutes under 120 ℃ of temperature, coat the thick same pasty state flavouring of 2mm at another side, put into baking box again and under same temperature, made it ripe in roasting 3 minutes; The hairtail cutlet taking-up of baking is spread edible oil respectively equably on the two sides, put into baking box again, roasting extremely golden yellow getting final product under 180 ℃ of temperature.Be two,, coat the thick pasty state flavouring of 2mm with brush simultaneously, directly put into oil cauldron fried 3 minutes extremely golden yellow getting final product under 180 ℃～210 ℃ temperature on its two sides with soaked hairtail cutlet; At last flavous hairtail cutlet is cut into the hairtail section of 5～8cm, vacuum-packed, freezing.Wherein said pasty state flavouring can be according to the various tastes modulation of people's habits and customs, for example spicy, cumin, curry, salty aquatic foods, light sweet taste etc., and its modulation way is the modulation way that can adopt people to know.That is to say, spicy powder, cumin powder or curry powder etc. are added respectively in separately the container, put into water more respectively, add an amount of starch, egg and reconcile into pasty state and get final product.The hairtail of producing like this has various taste.
Claims (3)
1, a kind of preparation method of stingless hairtail section is characterized in that being finished by the following step:
1.1 hairtail is got head, internal organ, scrapes unicorn, clean the back and along the fish ridge flesh of fish is cleaned with a pointed instrument with cutter, become the hairtail cutlet;
1.2 the hairtail cutlet is put into the material juice that modulates to be soaked 10～20 minutes;
1.3 soaked hairtail cutlet is coated the thick pasty state flavouring of 1～3mm in one side, then, put into baking box taking-up in roasting 2～5 minutes under 110 ℃～130 ℃ temperature, coat same thick flavouring at another side, it is roasting to ripe with same temperature and time to put into baking box, perhaps after the thick pasty state flavouring of 1～3mm is coated on the two sides simultaneously, directly under 180 ℃～210 ℃ temperature, got final product to golden yellow in fried 3～5 minutes;
1.4 edible oil is spread on the two sides of the hairtail cutlet baked respectively, put into baking box again, roastingly under 180～200 ℃ of temperature get final product to golden yellow.
1.5 flavous hairtail cutlet is cut into the hairtail section of 5～8cm, vacuum-packed, freezing afterwards.
2, the preparation method of stingless hairtail section according to claim 1 is characterized in that described material juice is to be formed by 2～3 parts of salt, 20～30 parts in soy sauce, 20～30 parts of cooking wine, 5～15 parts of vinegar, 30～50 parts of green onions, 10～20 parts of ginger and 200～300 parts of mediations of water.
3, the preparation method of stingless hairtail section according to claim 1, it is characterized in that described pasty state flavouring is the various taste modulation according to people's custom, promptly can be with spicy powder, cumin powder, curry powder, salty bright material powder or light sweet sugar material, and be added with water respectively within it and an amount of starch, egg modulation forms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031343953A CN1253104C (en) | 2003-07-14 | 2003-07-14 | Method for making anacanthous hairtail segments |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031343953A CN1253104C (en) | 2003-07-14 | 2003-07-14 | Method for making anacanthous hairtail segments |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1568812A true CN1568812A (en) | 2005-01-26 |
| CN1253104C CN1253104C (en) | 2006-04-26 |
Family
ID=34470184
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031343953A Expired - Fee Related CN1253104C (en) | 2003-07-14 | 2003-07-14 | Method for making anacanthous hairtail segments |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1253104C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007959A (en) * | 2010-11-22 | 2011-04-13 | 宁波大学 | Method for processing salted hairtail |
| CN103005521A (en) * | 2013-01-09 | 2013-04-03 | 湖南农业大学 | Method for processing fresh crisp fish |
| CN104432234A (en) * | 2014-11-25 | 2015-03-25 | 恒茂实业集团有限公司 | Making method of quick-frozen seasoned boneless adhered hairtail fillets |
| CN104814470A (en) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | Tea flavored roasted Aristichthys nobilis and preparation method thereof |
| CN106616748A (en) * | 2016-12-19 | 2017-05-10 | 宁海县浙工大海洋研究院 | Sauce for processing of flavored sauced fish product, and application thereof |
-
2003
- 2003-07-14 CN CNB031343953A patent/CN1253104C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007959A (en) * | 2010-11-22 | 2011-04-13 | 宁波大学 | Method for processing salted hairtail |
| CN102007959B (en) * | 2010-11-22 | 2012-07-25 | 宁波大学 | Method for processing salted hairtail |
| CN103005521A (en) * | 2013-01-09 | 2013-04-03 | 湖南农业大学 | Method for processing fresh crisp fish |
| CN104432234A (en) * | 2014-11-25 | 2015-03-25 | 恒茂实业集团有限公司 | Making method of quick-frozen seasoned boneless adhered hairtail fillets |
| CN104814470A (en) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | Tea flavored roasted Aristichthys nobilis and preparation method thereof |
| CN106616748A (en) * | 2016-12-19 | 2017-05-10 | 宁海县浙工大海洋研究院 | Sauce for processing of flavored sauced fish product, and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1253104C (en) | 2006-04-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101712778B1 (en) | Method for Manufacturing a of Pork Cutlet cooking | |
| CN100542423C (en) | Completely-new health potato, taro ready-to-eat food preparation technology | |
| US4663171A (en) | Foodstuff composition intended for preparation or decoration of meats and similar products | |
| CN1253104C (en) | Method for making anacanthous hairtail segments | |
| KR102288220B1 (en) | Manufacturing Method of Hamburg Steak | |
| KR20120075703A (en) | Method of preparing korean hot pepper paste with spawn of pollack | |
| KR20110103545A (en) | A method of preparing sauce containing spawn of pollack | |
| CN103829280A (en) | Fish meat product and processing method thereof | |
| KR20030063663A (en) | A multi-purpose eel sauce, and a method for manufacturing thereof | |
| KR20160040480A (en) | process of cooking | |
| KR102413055B1 (en) | Manufacturing method of Stir-fried udon | |
| KR102321525B1 (en) | Method of producing Saltless pork cutlet by using tomato | |
| CN109875002B (en) | Low-fat lotus root ball without auxiliary material and preparation method thereof | |
| KR101938810B1 (en) | manufacturing method of shrimp snack using whole shrimp | |
| CN1183918A (en) | Crisp noodles and the preparation method thereof | |
| KR101130678B1 (en) | Preparing method of sweet and sour pork using soybean | |
| KR20050008472A (en) | Method for producing fusion food using scorched rice | |
| KR102445967B1 (en) | method for producing Tijimi containing rice flour,chicken breast and cheese | |
| CN1251614C (en) | Flavor fried chicken and its cooking method | |
| CN1072574A (en) | A kind of production technology of mache food | |
| KR20190123920A (en) | A manufacture method of kimchi stew | |
| KR0174828B1 (en) | Method for preparing baked frozen meat products with sauce | |
| KR100556783B1 (en) | Addition agent of batter-fried food powder and manufacturing method thereof | |
| JP2013034424A (en) | Method of manufacturing food decorating material, method of manufacturing decorated food, and confectionery decorating agent | |
| CN1155997A (en) | Fried mushroom and its producing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Ding Fei Document name: Notification of Termination of Patent Right |
|
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |