CN101658307B - Method for producing air-dried fish with crisp bones - Google Patents
Method for producing air-dried fish with crisp bones Download PDFInfo
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Abstract
The invention relates to a method for producing air-dried fish with crisp bones. In the method, combining unique high nutritions of silver carps, grass carps and carps and prepared condiment, the fish produced by preserving, air-drying, deep-frying and simmering at high pressure has unique flavor. Not only the fish is rich in nutritions, crisp in bones, tender in meat, crispy and delicious, extremely delicious in taste and sweet-scented, but also the fish bones, fish scale and fish flesh can be eaten together; in addition, the fish is pure in scent, can promote appetite and is good to eat, and has the functions of increasing appetite, reducing weight and fat and resisting aging, especially the fish bones are crisp and the biological calcium, protein and other nutrients contained in the fish can be easily absorbed; therefore, the fish can be eaten for life as daily food and is a best diet product capable of ensuring lifelong calcium supplement for people and obtaining collagen.
Description
Technical field
The present invention relates to the preparation method of fish food technical field, particularly a kind of air-dried fish with crisp bones.
Background technology
Fish is a kind of traditional food, it is one of important source of animal protein among the human food, multiple nutriment to the human body beneficial is arranged in the flesh of fish, its animal protein and calcium, phosphorus and vitamin A, D, B1, B2 content, higher than other animal meats such as pork, chicken, and contain multiple solubility colloid, and easily digest and assimilate for human body, absorptivity can reach 96 percent.Simultaneously, characteristic such as it is thinner that the flesh of fish has a fiber, Fresh ﹠ Tender in Texture, be particularly suitable for patient, in, go into old age and children edible.People are usually used in the nutrition human body, prolong life, the meals good merchantable brand of sick body rehabilitation.Thereby in daily life, along with improving constantly of people's living standard, various fish cooked products are more and more welcome.The eating method of fish is a lot, can be fired into different taste according to different fingerlings, as braise in soy sauce, stew in clear soup, steam in clear soup etc., the cooking methods difference, its edible taste is also different, has their own characteristics each.But at present in cooked fish goods various in style, ubiquitous deficiency is: one, when edible, fish-bone, fishbone and fish scale all must be rejected, and cause calcareously to wait the loss of nutrition to waste, and fishbone easily are stuck in the trunnion, have unsafe factor; Two, Jia Gong ripe fish is now cooked now usually and eats, and can not deposit fresh-keeping and carries ediblely, is difficult to carry out suitability for industrialized production; Three, usually during people's ichthyophagy, always fish scale is used as refuse and is abandoned it, very unfortunate.Modern study shows that fish scale contains rich in protein, lecithin and various mineral matter, and wherein calcium salt accounts for 38%～46%, is mainly collagen and fish scale keratin, and special health care and medicinal function are arranged.
Summary of the invention
The object of the present invention is to provide a kind of fish-bone, fishbone, fish scale, flesh of fish of can making edible in the lump, and nutritious, unique flavor, tasty and refreshing, instant, be for portable for eating, and can realize the preparation method of the air-dried fish with crisp bones of suitability for industrialized production.
Realize that the technical scheme that above-mentioned purpose is taked is that preparation method of the present invention is carried out according to the following steps:
(1) arrangement of fresh fish: select fresh silver carp or grass carp or carp for use, decaptitate, cut open the chest, gill and the interior black film of thorax, keep fish scale, drench the fish body standby only;
(2) batching: carry out the preparation of preserved materials and stewing system seasoning matter, wherein:
A) preserved materials is formulated by following materials of weight proportions: Chinese prickly ash 200 gram, numb green pepper 100 grams, anistree 80 grams, spiceleaf 50 grams, nutmeg 50 grams, cassia bark 50 grams, vanilla 50 grams, fennel seeds 100 grams, three how 30 grams, white pepper 100 grams, dried orange peel 50 grams, fructus amomi 50 grams, tsaoko 60 grams, chilli 500 grams, described batching is made fine-powdered, mix to be after mixing thoroughly and pickle powder;
B) stewing system seasoning matter is formulated by following materials of weight proportions: wherein: Chinese prickly ash 200 grams, anistree 100 grams, spiceleaf 50 grams, nutmeg 50 grams, cassia bark 50 grams, cloves 50 grams, fennel seeds 100 grams, white pepper 100 grams, dried orange peel 50 grams, fructus amomi 50 grams, tsaoko 60 grams, described batching is made the powder shape, be stewing system seasoning matter after mixing is mixed thoroughly;
(3) pickle air-dry: the described powder of pickling is mixed and to mix thoroughly with addition of pickling auxiliary material, put the surface, fish inside and outside that is coated in after the arrangement equably on the skin, wherein fish body and used weight portion proportioning of pickling powder are: the fish body: pickle powder=10: 0.05, the described auxiliary material of pickling comprises salt, wine, soy sauce, the weight proportion of itself and fish body is respectively: fish body: salt: wine: soy sauce=10: 0.3: 0.05: 0.01, the fish body that to put on the skin then after being coated with is seated in the container, low-temperature salting is 5～7 days under 3～10 ℃ of conditions, it is air-dry that taking-up is suspended on the shady and cool ventilation place, air-dry time is 5～8 days, make fish moisture content to 20%～30% after air-dry, promptly take off standby;
(4) fried: the fish body after air-dry inserted soak 8～10 hours in the container, put the moisture of dried fish surface after the taking-up on the skin, the fish body is flitched, put into that deep fat is fried to be golden yellow to the surface, taking out oil strain, to make fried dried fish piece standby;
(5) the stewing system of high pressure: fried dried fish piece is put into pressure cooker, add stewing system seasoning matter and water by proportioning again, and with addition of stewing system auxiliary material, carry out the stewing system of high pressure, operating pressure 70KPa～100KPa, operating temperature is 110～120 ℃, stewing 50～70 minutes system time, wherein, the proportioning of fried dried fish and water and stewing system seasoning matter is by weight: fried dried fish: water: stewing system seasoning matter=10: 6: 0.05, described stewing system auxiliary material comprises chilli, the fiber crops green pepper, wine, vinegar, white sugar, honey, the weight proportion of itself and fried dried fish is respectively: fried dried fish: chilli: numb green pepper: wine: vinegar: white sugar: honey=10: 0.1: 0.05: 0.1: 0.1: 0.2: 0.3, and stewing system seasoning matter is packed into by proportional quantity and is used in the yarn bag;
(6) packing: with the fish piece of the stewing system of above-mentioned high pressure, carry out vacuum packaging by the weight of 250 grams or 500 grams or 1000 grams respectively, promptly get the instant air-dried fish with crisp bones food of flexible package.
The present invention selects for use silver carp, grass carp, carp as raw material, and its nutritive value and edible effect are respectively: silver carp is commonly called as big head and belongs to high protein, low fat, low cholesterol fish, and cardiovascular system is had protection
Effect; Be rich in phosphatide and improve the pituitrin of memory, particularly brains content is very high, and normal food can warm up stomach, it is dizzy to dispel, intelligence development merchant, mnemonic(al) recall, delay senility, the skin of also can moistening.The medicinal flavor of silver carp is sweet, warm in nature, goes into spleen, stomach warp, has that the sharp lung of soothing liver-qi stagnation, invigorating the spleen, qi-restoratives are weak, effects such as cold, the beneficial muscles and bones of dispeling the wind, Wen Zhongnuan stomach, heat radiation tonifying Qi, damp skin, crow are sent out, beauty treatment;
Grass carp contains abundant unrighted acid, and is favourable to blood circulation, is the good food of cardiovascular patient; Grass carp contains abundant selenium element, and often edible have effect anti-ageing, beauty treatment, and tumour is also had certain preventive and therapeutic effect; For the people of gynecological ailments, poor appetite, grass carp meat is tender and oiliness, can whet the appetite, nourish.
The protein of carp is the content height not only, and quality is also good, and the human consumption absorptivity can reach 96%, and can supply with human body essential amino acid, mineral matter, vitamin A and vitamin D; The fat of carp mostly is unrighted acid, can well reduce cholesterol, can prevent and treat artery sclerosis, coronary heart disease, therefore, eats fish more and can have good health and a long life.The fatty major part of carp is made up of unrighted acid, and its fat is in a liquid state.This unrighted acid has the effect of good reduction cholesterol.Therefore, if can eat carp for a long time, can not only increase multiple nutrients, maintaining healthy can also be prevented and treated coronary heart disease, promotes longevity, and has the nourishing dietary function concurrently.
Fish-bone, fishbone have higher nutritive value, contain abundant calcareous and micro-in the fish-bone, simultaneously nerve, liver, the circulatory system etc. there is tonic effect, often eat and to prevent osteoporosis, for the elderly that the teenager who is in growth period and bone senesce, the place all is highly profitable.And fish-bone stew soft after, nutritional labeling becomes water-soluble substances, is easy to be absorbed by the body.Just loaded down with trivial details for what cook, a lot of people do not eat fish-bone, fishbone is because it is not understood, and can not do.
About fish scale, owing to lack the preparation method of science, common people wipe fish scale off and abandon when cuing open fish, and are unfortunately tangible.Fish scale is the sclerotin that the collagen of fish skin corium generates, and formal name used at school is an ichthylepidin, according to discovering of food nutrition scholar, contain a large amount of collagens in the fish scale, can make Skin Cell become plentiful, complete, the elasticity of maintenance skin and moistening effectively prevents the aging of skin.Chitin in the fish scale can combine with the fat in the food, decomposition, the absorption of blocking-up fat, and it is external that fat is directly drained in the intestines, and fat-reducing is had good action.Also contain abundant fish scale keratin, fat, multivitamin, unrighted acid, mineral matter and trace element and abundant colloid composition in the fish scale, have the artery sclerosis of preventing, multiple effects such as prevention hypertension and heart disease.
The air-dried fish with crisp bones of Zhi Zuoing according to the method described above, its beneficial effect is:
(1) air-dried fish with crisp bones of the present invention, utilize the edible effect of high nutrition of silver carp, grass carp, carp, make by method of the present invention, can overcome that it is apt to deteriorate, be difficult for the shortcoming of preserving, can intactly keep its excellent edibility characteristic again, help preserved materials and stewing system seasoning matter in addition, make it color, plain tool is good, and is soft tender agreeable to the taste with the preparation of multiple Chinese medicinal herbs science, nutritious, it is edible to be fit to the elderly and child more.
(2) air-dried fish with crisp bones unique flavor of the present invention, nutritious, the crisp meat of bone is soft, crisp-fried is good to eat, flavor extremely delicious fragrant strongly fragrant, the resting period is long, unpacking is edible, improved edible convenience, be particularly suitable for those and want to eat and can not do and maybe can do but the busy people that do, as student, traveller, young migrants seeking job in cities and children and old man.
(3) fish-bone of this air-dried fish with crisp bones, fishbone, fish scale, the flesh of fish can eat in the lump, and fragrance is pure, the appetizing of food is good to eat, have and improve a poor appetite, Weight-reducing and lipid-lowering, delay senility etc., fish-bone shortcakeization particularly, nutritional labelings such as the biological calcareous and protein that it contains are absorbed easily, therefore, it is edible all the life that this fish can be used as daily food, is a kind of dietotherapy good merchantable brand that people are replenished the calcium all the life and obtain collagen.Process uniqueness of the present invention, easy and simple to handle, family manufactures, suitability for industrialized production is all very convenient.
(4) preparation method of this air-dried fish with crisp bones is easy, and equipment is simple, easy operating, and small investment, and cost is low, is easy to promote.
The specific embodiment
Air-dried fish with crisp bones of the present invention is to explore gained by inventor's long-term practical experience and a large amount of research, the preparation method of this air-dried fish with crisp bones is: select fresh silver carp or grass carp or carp for use, remove fish head (the fish head can be done and not use), keep fish scale, the fish body of decaptitating is cut open the chest, gill and the interior black film of thorax, can wash by water, also can non-flushingly wash, directly can pickle after the pouring only.When pickling, will pickle powder earlier after pickle auxiliary material and mix, the fish inside and outside after the cleaning is evenly put on the skin be coated with.Wherein, the fish body is the fish body with the weight proportion of pickling powder: pickle powder=10: 0.05; Preserved materials is formulated by following materials of weight proportions: Chinese prickly ash 200 gram, numb green pepper 100 grams, anistree 80 grams, spiceleaf 50 grams, nutmeg 50 grams, cassia bark 50 grams, vanilla 50 grams, fennel seeds 100 grams, three be 30 grams, white pepper 100 grams, dried orange peel 50 grams, fructus amomi 50 grams, tsaoko 60 grams, chilli 500 grams how.Above-mentioned raw materials pulverized respectively to make to become after fine powder evenly mixes pickle powder and can use; The described auxiliary material of pickling comprises salt, wine, soy sauce, and the weight proportion of itself and fish body is respectively: fish body: salt: wine: soy sauce=10: 0.3: 0.05: 0.01, and add and pickle auxiliary material and can go raw meat, toning, seasoning.Be seated in the container putting the fish body that is coated with after pickling powder and pickling auxiliary material on the skin, under the cryogenic conditions below 3～10 ℃, pickled 5～7 days, it is air-dry that taking-up is suspended on the shady and cool ventilation place, noting can not be too dried when air-dry, make fish body moisture content to 20%～30% of pickling after air-dry be appropriateness, promptly make salted fish and do.Then, dried the inserting of salted fish after air-dry is soaked in water 8～10 hours in the container, the back stripping and slicing is dried in taking-up, put into the fried golden yellow that is to the surface of deep fat again, behind the oil strain fish piece of fried mistake is put into pressure cooker, reach the stewing auxiliary material of making by proportioning adding stewing system seasoning matter and water again, can carry out the stewing system of high pressure, operating pressure 70KPa～100KPa during stewing the system, operating temperature is 110～120 ℃, the stewing system time is 50～70 minutes.Wherein, the proportioning of fish and water and stewing system seasoning matter is by weight: fried dried fish: water: stewing system seasoning matter=10: 6: 0.05; Stewing system seasoning matter is to be made by following materials of weight proportions: Chinese prickly ash 200 grams, anistree 100 grams, spiceleaf 50 grams, nutmeg 50 grams, cassia bark 50 grams, cloves 50 grams, fennel seeds 100 grams, white pepper 100 grams, dried orange peel 50 grams, fructus amomi 50 grams, tsaoko 60 grams, described batching is made the powder shape, after mixing thoroughly, mixing is stewing system seasoning matter, and press proportional quantity and pack the back use with gauze bag, can prevent that powder from sticking to fish piece surface, influence is edible.Described stewing system auxiliary material comprises chilli, numb green pepper, wine, vinegar, white sugar, honey, the weight proportion of itself and fried dried fish is respectively: fried dried fish: chilli: numb green pepper: wine: vinegar: white sugar: honey=10: 0.1: 0.05: 0.1: 0.1: 0.2: 0.3, by stewing system seasoning matter and with addition of stewing system auxiliary material, can guarantee that the air-dry fish food color tool of making is good.After high pressure is boiled in a covered pot over a slow fire and made, after the taking-up of fish piece, carry out soft bag of vacuum packaging with the weight of 250 grams, 500 grams or 1000 grams respectively, putrid and deteriorated to prevent, prolong its shelf-life, can obtain the instant air-dried fish with crisp bones food of flexible package.
Claims (1)
1. the preparation method of an air-dried fish with crisp bones, it is characterized in that: this preparation method carries out according to the following steps:
(1) arrangement of fresh fish: select fresh silver carp or grass carp or carp for use, decaptitate, cut open the chest, gill and the interior black film of thorax, keep fish scale, drench the fish body standby only;
(2) batching: pickle the preparation of powder and stewing system seasoning matter, wherein:
A) it is formulated by following materials of weight proportions pickling powder: Chinese prickly ash 200 gram, numb green pepper 100 grams, anistree 80 grams, spiceleaf 50 grams, nutmeg 50 grams, cassia bark 50 grams, vanilla 50 grams, fennel seeds 100 grams, three be 30 grams, white pepper 100 grams, dried orange peel 50 grams, fructus amomi 50 grams, tsaoko 60 grams, chilli 500 grams how, described batching is made fine-powdered, be after mixing is mixed thoroughly and pickle powder;
B) stewing system seasoning matter is formulated by following materials of weight proportions: wherein: Chinese prickly ash 200 grams, anistree 100 grams, spiceleaf 50 grams, nutmeg 50 grams, cassia bark 50 grams, cloves 50 grams, fennel seeds 100 grams, white pepper 100 grams, dried orange peel 50 grams, fructus amomi 50 grams, tsaoko 60 grams, described batching is made the powder shape, be stewing system seasoning matter after mixing is mixed thoroughly;
(3) pickle air-dry: the described powder of pickling is mixed and to mix thoroughly with addition of pickling auxiliary material, put the surface, fish inside and outside that is coated in after the arrangement equably on the skin, wherein fish body and used weight portion proportioning of pickling powder are: the fish body: pickle powder=10: 0.05, the described auxiliary material of pickling comprises salt, wine, soy sauce, the weight proportion of itself and fish body is respectively: fish body: salt: wine: soy sauce=10: 0.3: 0.05: 0.01, the fish body that to put on the skin then after being coated with is seated in the container, low-temperature salting is 5～7 days under 3～10 ℃ of conditions, it is air-dry that taking-up is suspended on the shady and cool ventilation place, air-dry time is 5～8 days, make fish moisture content to 20%～30% after air-dry, promptly take off standby;
(4) fried: the fish body after air-dry inserted soak 8～10 hours in the container, put the moisture of dried fish surface after the taking-up on the skin, the fish body is flitched, put into that deep fat is fried to be golden yellow to the surface, taking out oil strain, to make fried dried fish piece standby;
(5) the stewing system of high pressure: fried dried fish piece is put into pressure cooker, add stewing system seasoning matter and water by proportioning again, and with addition of stewing system auxiliary material, carry out the stewing system of high pressure, operating pressure 70KPa～100KPa, operating temperature is 110～120 ℃, stewing 50～70 minutes system time, wherein, the proportioning of fried dried fish and water and stewing system seasoning matter is by weight: fried dried fish: water: stewing system seasoning matter=10: 6: 0.05, described stewing system auxiliary material comprises chilli, the fiber crops green pepper, wine, vinegar, white sugar, honey, the weight proportion of itself and fried dried fish is respectively: fried dried fish: chilli: numb green pepper: wine: vinegar: white sugar: honey=10: 0.1: 0.05: 0.1: 0.1: 0.2: 0.3, and stewing system seasoning matter is packed into by proportional quantity and is used in the yarn bag;
(6) packing: with the fish piece of the stewing system of above-mentioned high pressure, carry out vacuum packaging by the weight of 250 grams or 500 grams or 1000 grams respectively, promptly get the air-dried fish with crisp bones of flexible package.
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| CN104351848A (en) * | 2014-10-24 | 2015-02-18 | 江西师范大学 | Preparation method of crispy-bone pickled fish |
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