CN101444312A - Method for preparing mandarin fish food - Google Patents
Method for preparing mandarin fish food Download PDFInfo
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- CN101444312A CN101444312A CNA2007101504462A CN200710150446A CN101444312A CN 101444312 A CN101444312 A CN 101444312A CN A2007101504462 A CNA2007101504462 A CN A2007101504462A CN 200710150446 A CN200710150446 A CN 200710150446A CN 101444312 A CN101444312 A CN 101444312A
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Abstract
The invention provides a method for preparing mandarin fish food. The method comprises the following steps: killing live mandarin fish, and removing head, tail, bone, viscera and scale of the mandarin fish, separating fish flesh from fish skin, cutting the fish flesh into slices for drying; dipping the fish slices into an additive consisting of 55% of fresh eggs, 20% of lotus nut starch, 5% of monosodium glutamate, 5% of ginger, 5% of shallot, 5% of pepper and 5% of salt for 1 hour; pressing the slices in a mould for shaping, and then baking the slices in an oven into fish fillets; chopping the head, the tail, the viscera, the scale and blood into minced meat; drying and pulverizing the minced meat; adding the obtained fish meal with a flavoring 2% of the monosodium glutamate, 2% of bruised ginger, 2% of cumin powder, 2% of ground pepper, 2% of aniseed powder, 2% of sauce, 2% of yellow wine, 4% of salt and 80% of water, and then pelletizing the obtained product, and selecting pellets; and baking the pellets into solid to obtain the fish balls. The method is suitable for industrialized production, and the mandarin fish series products prepared by the method do not lose the nutritional value and healthcare value, and have convenient transport, storage, and sale.
Description
Technical field
The invention belongs to food technology field, particularly relating to a kind of is the preparation method of the mandarin fish food made of raw material with the mandarin fish.
Technical background
Along with economy and growth in the living standard, food is particular about various words, and is scientific, becomes the problem that current social can not be ignored.The research and development of nutrition in recent years is rapid, proposes and developed the neodoxy and the neodody of many diet nutritionals and health care, and key concept is: the health diet idea that forms cognitive science.As everyone knows, fish contains the necessary multiple nutrients material of health as the source of the mankind's food, in human evolution's process, plays an important role.Fish be rooted in pursue healthy high-quality life people in the heart, become the indispensable important foodstuffs of urbanite that life stress is big, rhythm of life is nervous, the fish of characteristics such as preparation taste uniqueness, mouthfeel are good, deliciousness is our target.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method who is of high nutritive value, has the smoked fish of characteristics such as taste uniqueness, mouthfeel are good, deliciousness.
In order to reach the purpose of foregoing invention, the present invention selects fish, the hot condiment of the time-honored Chinese Fragrant of compatibility is seasoning matter, do not add any additives, anticorrisive agent, complied with the demand of modern's uphold nature, in line with the attitude that human health is responsible for, not destroy nutritional labeling is prerequisite, adopt advanced production technology, make this product intactly keep original look, fragrant, flavor, and through long-term and many-sided practice and discussion, find out unique prescription with independent intellectual property right and technology, the preparation method of mandarin fish food finally is provided, comprises washing, select, it is characterized in that with the mandarin fish being that raw material is made fillet by following step;
A, mandarin fish live killed after, remove head, tail, bone, internal organ and squama, the separation fish-skin, it is air-dry that the flesh of fish is cut into slices;
B, in the additive of forming by fresh hen egg 55% and lotus nut starch 20% monosodium glutamate 5% ginger 5%, green onion 5%, Chinese prickly ash 5%, salt 5% with fish meat sheet dipping 1 hour;
C, in mould, sliced meat are suppressed moulding then, deliver to oven for baking and become fillet to do, promptly get the mandarin fish sheet.
The preparation method of described mandarin fish food comprises washing, selects, and it is characterized in that with the mandarin fish being that raw material is made fish ball by following step:
A, mandarin fish head, tail, bone, internal organ, squama and blood are twisted into muddy flesh together;
B, with muddy flesh oven dry, abrasive dust;
C, with the ratio of fish meal: flavouring=1:1, granulate the choosing grain after fish meal being attached the flavouring of monosodium glutamate 2% bruised ginger 2%, cumin end 2%, zanthoxylum powder 2%, aniseed powder 2%, soy sauce 2%, yellow rice wine 2%, salt 4%, water 80% allotment;
D, baking promptly get the mandarin fish ball for solid, packing;
The preparation method of described mandarin fish food comprises washing, selects, and it is characterized in that with the mandarin fish being that raw material is made alec by following step:
A, mandarin fish head, tail, bone, internal organ, squama and blood are shredded together, be twisted into muddy flesh, oven dry, abrasive dust;
B, with the ratio of fish meal: flavouring=1:1, after fish meal attached flavouring with 80% allotment of monosodium glutamate 2% bruised ginger 2% cumin end 2%, zanthoxylum powder 2%, aniseed powder 2%, soy sauce 2%, yellow rice wine 2%, salt 4%, water, in standing for fermentation under 28～35 ℃ the environment more than 45 hours, regularly stir, add water, treat to become more than 45 hours mandarin fish sauce
The important feature of preparation method that the invention provides mandarin fish food is to select materials superiorly, adopts advanced production technology, makes this product intactly keep original color, is a kind of healthy food easily.The mandarin fish series of products that uses this method to make is not only lost its healthy nutritive value, and transports, stores, sells very convenient yet.
The specific embodiment
Embodiment 1: the preparation of mandarin fish sheet:
A, mandarin fish live killed after, remove head, tail, bone, internal organ and squama, the separation fish-skin, it is air-dry that the flesh of fish is cut into slices;
B, in the additive of forming by fresh hen egg 55% and lotus nut starch 20% monosodium glutamate 5% ginger 5%, green onion 5%, Chinese prickly ash 5%, salt 5% with fish meat sheet dipping 1 hour;
C, in mould, sliced meat are suppressed moulding then, deliver to oven for baking and become fillet to do, promptly get the mandarin fish sheet.
Embodiment 2: the preparation of mandarin fish ball:
A, mandarin fish head, tail, bone, internal organ, squama and blood are twisted into muddy flesh together;
B, with muddy flesh oven dry, abrasive dust;
C, with the ratio of fish meal: flavouring=1:1, granulate the choosing grain after fish meal being attached the flavouring of monosodium glutamate 2% bruised ginger 2%, cumin end 2%, zanthoxylum powder 2%, aniseed powder 2%, soy sauce 2%, yellow rice wine 2%, salt 4%, water 80% allotment;
D, baking promptly get the mandarin fish ball for solid, packing;
Embodiment 3: the preparation of mandarin fish sauce:
A, mandarin fish head, tail, bone, internal organ, squama and blood are shredded together, be twisted into muddy flesh, oven dry, abrasive dust;
B, with the ratio of fish meal: flavouring=1:1, after fish meal attached flavouring with 80% allotment of monosodium glutamate 2% bruised ginger 2% cumin end 2%, zanthoxylum powder 2%, aniseed powder 2%, soy sauce 2%, yellow rice wine 2%, salt 4%, water, in standing for fermentation under 28～35 ℃ the environment more than 45 hours, regularly stir, add water, treat to become more than 45 hours mandarin fish sauce
The preparation method who the invention provides mandarin fish food is suitable for suitability for industrialized production, and the mandarin fish series of products that uses this method to make is not only lost its healthy nutritive value, and transports, stores, sells also very convenient.Can promote fish food to enter the fast food ranks, be of value to the development of fishery.
Claims (3)
1, the preparation method of mandarin fish food comprises washing, selects, and it is characterized in that with the mandarin fish being that raw material is made fillet by following step:
1.: after living mandarin fish extremely, remove head, tail, bone, internal organ and squama, separate fish-skin, it is air-dry that the flesh of fish is cut into slices;
2. in the additive of forming by fresh hen egg 55% and lotus nut starch 20% monosodium glutamate 5% ginger 5%, green onion 5%, Chinese prickly ash 5%, salt 5%, fish meat sheet was flooded 1 hour;
3. in mould, sliced meat are suppressed moulding then, deliver to oven for baking and become fillet to do, promptly get the mandarin fish sheet.
2, the preparation method of mandarin fish food according to claim 1 comprises washing, selects, and it is characterized in that with the mandarin fish being that raw material is made fish ball by following step:
A, mandarin fish head, tail, bone, internal organ, squama and blood are twisted into muddy flesh together;
B, with muddy flesh oven dry, abrasive dust;
C, with the ratio of fish meal: flavouring=1:1, granulate the choosing grain after fish meal being attached the flavouring of monosodium glutamate 2% bruised ginger 2%, cumin end 2%, zanthoxylum powder 2%, aniseed powder 2%, soy sauce 2%, yellow rice wine 2%, salt 4%, water 80% allotment;
D, baking promptly get the mandarin fish ball for solid, packing;
3, the preparation method of mandarin fish food according to claim 1 comprises washing, selects, and it is characterized in that with the mandarin fish being that raw material is made alec by following step:
A, mandarin fish head, tail, bone, internal organ, squama and blood are shredded together, be twisted into muddy flesh, oven dry, abrasive dust;
B, with the ratio of fish meal: flavouring=1:1, after fish meal attached flavouring with 80% allotment of monosodium glutamate 2% bruised ginger 2%, cumin end 2%, zanthoxylum powder 2%, aniseed powder 2%, soy sauce 2%, yellow rice wine 2%, salt 4%, water, in standing for fermentation under 28～35 ℃ the environment more than 45 hours, regularly stir, add water, treat to become more than 45 hours mandarin fish sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101504462A CN101444312A (en) | 2007-11-27 | 2007-11-27 | Method for preparing mandarin fish food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101504462A CN101444312A (en) | 2007-11-27 | 2007-11-27 | Method for preparing mandarin fish food |
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| Publication Number | Publication Date |
|---|---|
| CN101444312A true CN101444312A (en) | 2009-06-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2007101504462A Pending CN101444312A (en) | 2007-11-27 | 2007-11-27 | Method for preparing mandarin fish food |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793143A (en) * | 2012-07-18 | 2012-11-28 | 威海博宇食品有限公司 | Squid sauce and processing method thereof |
| CN103125988A (en) * | 2013-03-14 | 2013-06-05 | 盐城工学院 | Mullet fish ball and preparation method thereof |
| CN103535778A (en) * | 2013-10-27 | 2014-01-29 | 毛献萍 | Health-care clarias fuscus food |
| CN103704668A (en) * | 2013-12-04 | 2014-04-09 | 丁于萍 | Spicy coilia ectenes sauce and preparation method thereof |
| CN104172290A (en) * | 2014-07-22 | 2014-12-03 | 安徽富煌三珍食品集团有限公司 | Method for preparing instant fish sticks by using ground fish meat |
| CN104223198A (en) * | 2014-09-30 | 2014-12-24 | 安徽省农业科学院农产品加工研究所 | Marinate mandarin fish production method |
| CN107495066A (en) * | 2017-08-23 | 2017-12-22 | 池州学院 | A kind of shortening mandarin fish deep process |
-
2007
- 2007-11-27 CN CNA2007101504462A patent/CN101444312A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793143A (en) * | 2012-07-18 | 2012-11-28 | 威海博宇食品有限公司 | Squid sauce and processing method thereof |
| CN103125988A (en) * | 2013-03-14 | 2013-06-05 | 盐城工学院 | Mullet fish ball and preparation method thereof |
| CN103535778A (en) * | 2013-10-27 | 2014-01-29 | 毛献萍 | Health-care clarias fuscus food |
| CN103704668A (en) * | 2013-12-04 | 2014-04-09 | 丁于萍 | Spicy coilia ectenes sauce and preparation method thereof |
| CN103704668B (en) * | 2013-12-04 | 2016-03-09 | 丁于萍 | A kind of fragrant peppery hair grass carp sauce and preparation method thereof |
| CN104172290A (en) * | 2014-07-22 | 2014-12-03 | 安徽富煌三珍食品集团有限公司 | Method for preparing instant fish sticks by using ground fish meat |
| CN104223198A (en) * | 2014-09-30 | 2014-12-24 | 安徽省农业科学院农产品加工研究所 | Marinate mandarin fish production method |
| CN104223198B (en) * | 2014-09-30 | 2016-06-29 | 安徽省农业科学院农产品加工研究所 | A kind of manufacture method of smelly Siniperca chuatsi |
| CN107495066A (en) * | 2017-08-23 | 2017-12-22 | 池州学院 | A kind of shortening mandarin fish deep process |
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| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090603 |