CN1748578A - Method for producing vacuum packed potted silver carp head - Google Patents
Method for producing vacuum packed potted silver carp head Download PDFInfo
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- CN1748578A CN1748578A CNA2004100646570A CN200410064657A CN1748578A CN 1748578 A CN1748578 A CN 1748578A CN A2004100646570 A CNA2004100646570 A CN A2004100646570A CN 200410064657 A CN200410064657 A CN 200410064657A CN 1748578 A CN1748578 A CN 1748578A
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- silver carp
- fish head
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Abstract
The production process of vacuum packed potted silver carp head includes the following steps: washing silver carp head and eliminating fishy smell, frying, adding seasoning and stewing, separately vacuum packing silver carp head and fish soup, high temperature sterilizing, preparing seasoning packet, and final outer packing. The present invention is convenient in eating, and before being served, the silver carp head and fish soup are boiled in pot and the seasoning is added to form the delicious potted silver carp head. The product needs no freezing, and is convenient in transport and maintenance.
Description
Affiliated technical field
The invention belongs to food and food processing technology field, relate in particular to a kind of preparation method of vacuum packed potted silver carp head.
Background technology
The fish head is one of famous dish during the common dish, particularly silver carp head on the dining table eaten especially.Simmer a fish soup with silver carp head and abound with the high-grade famous dish in silver carp area in the south of the River especially.Simmer the special method of a cover that is manufactured with of fish head, vacuum packed potted silver carp head more has its special method.Average family is difficult to cook out the stewing fish head of high-quality delicious food.The place of not producing silver carp is more difficult edible to delicious marmite stewing silver carp head soup.
Summary of the invention
The object of the present invention is to provide a kind of delicious flavour, nutritious, instant, the fresh-keeping time of guaranteeing the quality is long, is easy to carry, and can keeps the preparation method of the vacuum packed potted silver carp head of a fish integrality.
The object of the present invention is achieved like this:
A kind of vacuum packed potted silver carp head, it is to be made by following method:
1, the raw meat of selecting materials: the high-quality silver carp that 3kg-4kg is heavy is got the heavy 1.8kg-2.2kg of head one end, and this fish head scaled, goes the cheek, goes that internal organ etc. are back to be cleaned with clear water, then with 250 the gram more than 50 ° high wine the fish head is cleaned 3-6 time repeatedly, be placed in the clear water after mucus on the fish head cleaned and soaked 5-10 minute, take out behind the drop water purification stand-by then.
2, fry: the vegetable oil of above-mentioned fish head being put into 160 ℃-200 ℃ is fried 8-12 second, lifts up stand-by then.
3, mulling: with pack into the pot holder of above-mentioned fish head, put into marmite, the fish head just can be stained with the bottom of a pan like this, in pot, add warm boiling water then till the submergence fish head, add green onion 15-25g, ginger 35-45g, yellow rice wine 50-60g, white sugar 20-30g, lard 20-30g again, cover pot cover, use vigorous fire mulling 50-70 minute, use little fiery mulling 25-35 minute again.
4, vacuum packaging: the well-done fish head of above-mentioned stewing is proposed marmite with the pot holder, and to be cooled the threading in the aluminum foil package bag during to non-scald on hand made Yu Toubao after the vacuum packaging; The to be cooled threading during to non-scald on hand behind the soup elimination green onion of above-mentioned mulling fish head, the ginger made a fish steamed dumping after the vacuum packaging in another aluminum foil package bag.
5, sterilizing: above-mentioned Yu Toubao and a fish steamed dumping packed into carry out high temperature sterilization in the sterilization stove.
6, batching packing: make the seasoning bag behind the plastic bag sealing that table salt, high quality white pepper powder, special delicate flavour material are packed into after mixed by 1%, 3 ‰, 5 ‰ preparations of a fish soup weight respectively.
7, overall package: with above-mentioned Yu Toubao, a fish steamed dumping and seasoning be packaged into behind the big packaging bag enclosing product vacuum packed potted silver carp head of the present invention.
Advantage of the present invention is:
(1) instant is boiled back adding flavouring and just can be tasted delicious food nutritious, delicious flavour as long as fish head, a fish soup are put into marmite.
(2) since in the product of the present invention silver carp head clean technologies such as removing raw meat and frying subsequently, mulling through high wine, make product of the present invention when the twice-cooked stir-frying heating is edible, not have fishy smell.
(3) because product of the present invention does not add article such as any anticorrisive agent, salt when making fish head and soup, so that chemical reaction does not take place in materials such as the protein in fish head and the soup, fat, animal origin, when this product twice-cooked stir-frying heating is edible, do not have other disagreeable tastes like this, guaranteed the freshness of fish head and soup.
Soup when (4) eating owing to product of the present invention is the soup of simmering out with former fish head, so kept simmering the genuineness of fish head, is real Fish Head en Casserole soup.
Hold with pot during (5) because of product mulling fish of the present invention, like this fish head with regard to non-stick cooker at the bottom of, pot holder simultaneously can propose marmite with simmering well-done fish head easily, and make a fish indeformable breakage, and the pot holder also can make easily simmers well-done fish head pack, can keep its integrality after the fish head packing like this.
(6) because product fish head of the present invention and soup are separately vacuum-packed, like this fish head in long-distance transport with regard to cracky not.
The specific embodiment
Below in conjunction with embodiment the present invention is further described:
The preparation method of this vacuum packed potted silver carp head is (1) raw meat of selecting materials: the high-quality silver carp that 3.5kg is heavy is got the heavy 2kg of head, scale, go the cheek, go to clean with clear water behind the internal organ, with 55 ° of liquor of 250 grams the fish head is cleaned four times repeatedly then, the mucus on the fish head is cleaned and soaked in clear water that the drop water purification was stand-by then in 8 minutes.(2) frying: above-mentioned fish head put into lift up after 10 seconds of salad oil frying of 180 ℃ stand-by.(3) mulling: pack into pot holder back of above-mentioned fish head is placed and added warm boiling water in the marmite till the submergence fish head, add green onion 20g, ginger 40g, yellow rice wine 55g, white sugar 25g, lard 25g then.Use vigorous fire mulling 60 minutes earlier after covering pot cover, use little fiery mulling 30 minutes again.(4) vacuum packaging: the fish head that above-mentioned stewing is good lifts up from marmite, puts in the aluminum foil package bag when draining is cooled to non-scald on hand and makes Yu Toubao after the vacuum packaging.To make a fish steamed dumping after the vacuum packaging in another aluminum foil package bag of packing into during to non-scald on hand to be cooled behind the soup elimination green onion of above-mentioned stewing fish head, the ginger.(5) sterilizing: above-mentioned Yu Toubao and a fish steamed dumping are put into the sterilization stove carry out high temperature sterilization.(6) batching packing: make the seasoning bag behind the plastic bag sealing that table salt, high quality white pepper powder, special delicate flavour material are packed into after mixed by 1%, 3 ‰, 5 ‰ preparations of a fish soup weight respectively.(7) overall package: above-mentioned silver carp head bag, a fish steamed dumping and three packaging bags of seasoning bag are packed into seal the vacuum packed potted silver carp head of promptly making product of the present invention after the big packaging bag.
Claims (7)
- A kind of preparation method of vacuum packed potted silver carp head is characterized in that it includes following procedure of processing:(1) raw meat of selecting materials: the high-quality silver carp that 3kg-4kg is heavy is got the heavy 1.8kg-2.2kg of head one end, and this fish head scaled, goes the cheek, goes that internal organ etc. are back to be cleaned with clear water, then with 250 the gram more than 50 ° high wine the fish head is cleaned 3-6 time repeatedly, be placed in the clear water after mucus on the fish head cleaned and soaked 5-10 minute, take out behind the drop water purification stand-by then;
- (2) frying: above-mentioned fish head is placed on frying 8-12 second in 160 ℃-200 ℃ the vegetable oil, lifts up stand-by then;
- (3) mulling: above-mentioned fish head is put into the pot holder, put into marmite, the fish head just can be stained with the bottom of a pan like this, in pot, add warm boiling water then till the submergence fish head, add green onion 15-25g, ginger 35-45g, yellow rice wine 50-60g, white sugar 20-30g, lard 20-30g again, cover pot cover, use vigorous fire mulling 50-70 minute, use little fiery mulling 25-35 minute again;
- (4) vacuum packaging: the well-done fish head of above-mentioned stewing is proposed marmite with the pot holder, and to be cooled the threading in the aluminum foil package bag during to non-scald on hand made Yu Toubao after the vacuum packaging; To make a fish steamed dumping after the vacuum packaging in another aluminum foil package bag of packing into during to non-scald on hand to be cooled behind the soup elimination green onion of above-mentioned mulling fish head, the ginger;
- (5) sterilizing: above-mentioned Yu Toubao and a fish steamed dumping packed into carry out high temperature sterilization in the sterilization stove;
- (6) batching packing: make the seasoning bag behind the plastic bag sealing that table salt, high quality white pepper powder, special delicate flavour material are packed into after mixed by 1%, 3 ‰, 5 ‰ preparations of a fish soup weight respectively;
- (7) overall package: with above-mentioned Yu Toubao, a fish steamed dumping and seasoning be packaged into seal in the big packaging bag back product vacuum packed potted silver carp head of the present invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100646570A CN1301071C (en) | 2004-09-14 | 2004-09-14 | Method for producing vacuum packed potted silver carp head |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100646570A CN1301071C (en) | 2004-09-14 | 2004-09-14 | Method for producing vacuum packed potted silver carp head |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1748578A true CN1748578A (en) | 2006-03-22 |
| CN1301071C CN1301071C (en) | 2007-02-21 |
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ID=36604379
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100646570A Expired - Fee Related CN1301071C (en) | 2004-09-14 | 2004-09-14 | Method for producing vacuum packed potted silver carp head |
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| Country | Link |
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| CN (1) | CN1301071C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946929A (en) * | 2010-09-30 | 2011-01-19 | 通威（成都）水产食品有限公司 | Preparation method of hui fish milk soup |
| CN101946906A (en) * | 2010-08-03 | 2011-01-19 | 浙江大学 | Processing method for vacuum packaging of freshwater fish heads |
| CN104172275A (en) * | 2014-07-08 | 2014-12-03 | 江南大学 | Processing method of silver carp head in casserole rich in collagen peptide |
| CN109288008A (en) * | 2018-09-07 | 2019-02-01 | 上海海洋大学 | A kind of processing method of fish head soup |
| CN109480224A (en) * | 2018-12-10 | 2019-03-19 | 北京鼎小鱼科贸有限公司 | A kind of preparation method of leisure seasoning squid |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1442090A (en) * | 2003-04-08 | 2003-09-17 | 太仓市城厢镇南天大酒楼 | Marmite fish head |
-
2004
- 2004-09-14 CN CNB2004100646570A patent/CN1301071C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946906A (en) * | 2010-08-03 | 2011-01-19 | 浙江大学 | Processing method for vacuum packaging of freshwater fish heads |
| CN101946929A (en) * | 2010-09-30 | 2011-01-19 | 通威（成都）水产食品有限公司 | Preparation method of hui fish milk soup |
| CN104172275A (en) * | 2014-07-08 | 2014-12-03 | 江南大学 | Processing method of silver carp head in casserole rich in collagen peptide |
| CN109288008A (en) * | 2018-09-07 | 2019-02-01 | 上海海洋大学 | A kind of processing method of fish head soup |
| CN109480224A (en) * | 2018-12-10 | 2019-03-19 | 北京鼎小鱼科贸有限公司 | A kind of preparation method of leisure seasoning squid |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1301071C (en) | 2007-02-21 |
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Granted publication date: 20070221 Termination date: 20110914 |