CN103005521A - Method for processing fresh crisp fish - Google Patents
Method for processing fresh crisp fish Download PDFInfo
- Publication number
- CN103005521A CN103005521A CN2013100070404A CN201310007040A CN103005521A CN 103005521 A CN103005521 A CN 103005521A CN 2013100070404 A CN2013100070404 A CN 2013100070404A CN 201310007040 A CN201310007040 A CN 201310007040A CN 103005521 A CN103005521 A CN 103005521A
- Authority
- CN
- China
- Prior art keywords
- fish
- piece
- flour
- fresh
- small fish
- 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.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
A method for processing fresh crisp fish comprises the following steps of: selecting fresh little fish without impurities or big fish meat blocks without fishbones and cleaning, draining off water, curing the fish with salt and evenly coating the fish with flour, and then putting the fish one by one into edible vegetable oil for frying and taking out the fish until the surface color becomes shallow yellow to tawny, draining off surplus oil on the surface, and then obtaining the fresh crisp fish for eating, or keeping the fresh crisp fish in low-temperature cold storage for eating later. The fresh crisp fish product processed by the method provided by the invention is inhibited in activity of acid phosphatase, high in delicate flavor component (inosinic acid), fresh in taste for instant eating and also capable of keeping fresh taste after long-term cold storage, and also obvious in original flavors of different types of fishes.
Description
Technical field
The present invention relates to food processing field, be specifically related to the processing method of a kind of bright crisp fish.
Background technology
Be the concentrated harvest season of China various places fish winter, causes fish a large amount of concentrating in the winter time to go on the market.Not anti-preservation is placed at normal temperatures and was just rotted in 1-2 days because the moisture of fresh fish and protein content are high, even refrigeration, also at most only preservation 3-5 days, for the fish of a large amount of listings, have to immediately marketing fresh or processing are so that fresh fish loses fresh edible quality because of for a long time preservation.
The converted products of fish such as dried fish etc. generally are to form through long drying is drying on the market, but in dry run, when naturally drying, as run into low temperature, rainy weather, then can't rapid draing, in long dry run, fresh fish can rot or lose delicate flavour; As adopt drying plant to its drying, and also can be owing to activity of acid phosphatase be high, the loss of the delicate flavour materials such as inosinicacid is large, and makes its original flavor that loses fresh fish and delicate flavour; If adopt low temperature cold storage, although can place and without putrefaction for a long time, also can make it progressively lose fresh taste owing to the effect of acid phosphatase.
Therefore, must develop a kind of processing method of fresh fish, make its for a long time preservation, have again the fresh mouthfeel of fresh fish.
Summary of the invention
Technical problem to be solved by this invention is: for above-mentioned the deficiencies in the prior art, provide the processing method of a kind of bright crisp fish.The product that processes both can be instant, and was edible after for a long time preservation again, and had the mouthfeel of fresh fish.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: the processing method of a kind of bright crisp fish, and the method step is as follows:
(1) the large flesh of fish piece of small fish or deburring is selected: select the fresh small fish of 2-10 centimeter length, or choose the fresh large flesh of fish piece of deburring of 2-6 centimeter length, 1-3 cm thick; Small fish can carry out first classification by length 2-4 centimetre, 5-7 centimetre, 8-10 centimetre and process.
(2) removal of impurities, cleaning: clean with the clear water rinsing after the small fish removal of impurities, drain open fire, or will oppress greatly piece and use the clear water rinsing clean, drain open fire;
(3) pickle: take by weighing by mass percentage large flesh of fish piece 90%-97% and salt 3%-10% after small fish or the deburring, salt evenly is sprinkling upon small fish or oppresses greatly on the piece; Pickled 24-96 hour in 0-10 ℃, during stir 1-2 time up and down, it is for subsequent use to drain open fire;
(4) flour parcel: take by weighing by mass percentage the small fish after pickling or oppress greatly piece 40%-60% and wetted surface powder 40%-60%, with small fish or oppress greatly piece one by one/piece stirs in the wetted surface powder, makes its outside wrap equably the flour layer;
(5) fried: get the small fish of having wrapped up flour or oppress greatly piece, one by one/and to put into temperature be 140-190 ℃ edible vegetable oil to piece, fried 1-5 minute, and make its surface color reach light yellow to yellowish-brown, take out, drain the unnecessary oil in surface; Get final product.
Above-mentioned wetted surface powder is by flour and water mixing and get, and wherein the mass ratio of flour and water is 1:2-3.
Above-mentioned flour is one or more in wheat flour, corn flour, glutinous rice flour, wheaten starch, farina, sweet potato starch, cornstarch, pueraria starch or the fern root starch.
Above-mentioned through fried good small fish or oppress greatly piece, drain after the oil on surface, direct-edible.Also can or oppress greatly piece with fried good small fish, in temperature-18 to-2 ℃ cryogenic conditions, but preservation 12 months.Before edible, with the small fish of cold storage or oppress greatly piece after thawing under the natural temperature, with just edible of Steam Heating 3-5 minute; Also can or oppress greatly piece and in micro-wave oven, heat after 3-5 minute edible the fried small fish of cold storage.
Operation principle of the present invention:
One, utilizes salt hyperosmosis principle, raw material is carried out partial dehydration, make the principle of flesh of fish compactification.To remove internal organ and clean after fresh fish pickle with certain density salt after, make fish remove portion of water, and make flesh of fish compactification and be not easy soft rotting.
Two, utilize the characteristic that starch specific retention in the flour is high, caking property is good, fried before, be stained with one deck flour paste in the appearance of fish, make the purpose that fish is realized water conservation when fried, the guarantor is tender and protect shape.
Three, utilize go out proenzyme reason of high temperature, it is fried fast to utilize deep fat that fish is carried out, and makes the active fast passivation of acid phosphatase, oppresses at once maturation, to keep bright, tender quality.
Four, utilize the principle of deep fat high-temperature embrittlement fishbone, the shortcakeization flesh of fish, make in the fried product fishbone crisp edible, flesh of fish tenderization is agreeable to the taste.
Five, utilize low temperature to suppress the principle of microorganism, reduction thermal chemical reaction speed, make product under cryogenic conditions, realize long-term preservation.
The activity of acid phosphatase and the delicate flavour material inosinicacid average content (seeing the following form 1) that compare products obtained therefrom under the different processing methods, and the inventive method and the implementation result (seeing the following form 2) that naturally dries products obtained therefrom, as can be known, the fishery-ies product that adopts the inventive method to process, activity of acid phosphatase is inhibited, delicate flavour composition (inosinicacid) content is high, not only instant taste is bright, and through after the long-time cold storage, still can keep fresh mouthfeel, and the original flavor of variety classes fish is obvious.
Activity of acid phosphatase and delicate flavour material inosinicacid average content contrast in the table 1 different processing methods product
Table 2 the inventive method compares with the implementation result that naturally dries
So, advantage of the present invention is as follows:
1, the present invention can be alleviated the pressure that fresh fish is concentrated listing in a large number.The inventive method can be in 1 year whenever use, be particularly suitable for when fresh fish goes on the market in a large number, adopting, concentrate the pressure of listing to alleviate a large amount of fresh fish, avoid the rotten of fresh fish to rot.
2, the present invention is fit to the processing small fish, also is fit to the large fish of processing.The unnecessary deburring of small fish just can process, eat, and fishbone wherein also can increase the source of human body food calcium.Large fish also can be processed through after the deburring.
3, product is fresh, crisp, complete form.Add man-hour, the passivation of deep fat high temperature the activity of acid phosphatase, make the inosinicacid in the flesh of fish non-degradable, product keeps fresh taste.Simultaneously, because the good retentiveness of flour makes product have fresh and tender characteristics; The fried product that makes of high temperature has had crisp characteristics.In addition, because the good caking property of flour can softly not rotted fish, and has been kept the good integrality of product when fried.
4, product both can be instant, but eat after the long term storage again.According to the slaking of bright crisp fish of the present invention's processing, can be instant, also under freezing conditions preservation is in order to long-term edible.
The specific embodiment
Embodiment 1
Select the small fish of 2-10 centimeter length, and after processing by length 2-4 centimetre, 5-7 centimetre, 8-10 centimetre classification, removal of impurities, clean with the clear water rinsing, drain open fire, the fresh small fish of different stage is pickled respectively.Get by mass percentage small fish 97% and salt 3%, salt evenly be sprinkling upon the small fish surface, pickled 36 hours in 0-10 ℃, during stir up and down 2 times, it is for subsequent use to drain open fire.Taking by weighing by mass percentage small fish 50% after pickling and the ratio of wetted surface powder 50%(flour and water is 1:2.5), small fish is stirred in the wetted surface powder one by one, make its outside coat equably the flour layer, putting into one by one and being heated to temperature is 140-160 ℃ the fried 2-5 of edible vegetable oil minute, makes its surface color reach light yellow to yellowish-brown.Take out with thin bamboo strips used for weaving strainer processed, drain the unnecessary oil in surface, namely can be used for directly ediblely, or fried good small fish placed under-18 ℃, but preservation 12 months.Before edible, after thawing under the small fish natural temperature with cold storage, with just edible of Steam Heating 3-5 minute.Also the fried small fish of cold storage can be heated after 3-5 minute edible in micro-wave oven.
Embodiment 2
Select the small fish of 2-10 centimeter length, and after processing by length 2-4 centimetre, 5-7 centimetre, 8-10 centimetre classification, removal of impurities, clean with the clear water rinsing, drain open fire, take by weighing by mass percentage fresh small fish 94% and salt 6%, salt evenly is sprinkling upon the small fish surface, pickled 48 hours in 0-10 ℃, during stir up and down 2 times, it is for subsequent use to drain open fire.Taking by weighing by mass percentage small fish 40% after pickling and the ratio of wetted surface powder 60%(flour and water is 1:2), small fish is stirred in the wetted surface powder one by one, make its outside coat equably the flour layer, putting into one by one and being heated to temperature is 160-180 ℃ edible vegetable oil, fried 2-3 minute, make its surface color reach light yellow to yellowish-brown.Take out with thin bamboo strips used for weaving strainer processed, drain the unnecessary oil in surface, can directly eat, or fried good small fish is placed under the temperature-12 ℃, but preservation 12 months.Before edible, with the small fish of cold storage after thawing under the natural temperature, with just edible of Steam Heating 3-5 minute.Also the fried small fish of cold storage can be heated after 3-5 minute edible in micro-wave oven.
Embodiment 3
Get first the large flesh of fish piece of deburring of 2-6 centimeter length, 1-3 cm thick, clean with the clear water rinsing, drain open fire, take by weighing by mass percentage large flesh of fish piece 90% and salt 10% after the deburring, salt evenly is sprinkling upon large flesh of fish piece surface, pickled 72 hours in 0-5 ℃, during stir up and down 2 times, it is for subsequent use to drain open fire.Taking by weighing by mass percentage large flesh of fish piece 60% after pickling and the ratio of wetted surface powder 40%(flour and water is 1:3), to oppress greatly the piece block-by-block stirs in the wetted surface powder, make its outside coat equably the flour layer, block-by-block is put into and is heated to the edible vegetable oil that temperature is 180-190 ℃ heat again, fried 1-3 minute, make its surface color reach light yellow to yellowish-brown, take out with thin bamboo strips used for weaving strainer processed, drain the unnecessary oil in surface, can directly eat, also fried good large flesh of fish piece can be placed under-3 ℃, but preservation 12 months.Before edible, after thawing under the natural temperature, with just edible of Steam Heating 3-5 minute, high firepower heating is edible after 3-5 minute in utilizing in micro-wave oven after also the fried large flesh of fish piece of cold storage can being taken out with the large flesh of fish piece of cold storage.
Claims (3)
1. the processing method of a bright crisp fish, it is characterized in that: the method step is as follows:
(1) the large flesh of fish piece of small fish or deburring is selected: select the fresh small fish of 2-10 centimeter length, or choose the fresh large flesh of fish piece of deburring of 2-6 centimeter length, 1-3 cm thick;
(2) removal of impurities, cleaning: clean with the clear water rinsing after the small fish removal of impurities, drain open fire, or will oppress greatly piece and use the clear water rinsing clean, drain open fire;
(3) pickle: take by weighing by mass percentage large flesh of fish piece 90%-97% and salt 3%-10% after small fish or the deburring, salt evenly is sprinkling upon small fish or oppresses greatly on the piece; Pickled 24-96 hour in 0-10 ℃, during stir 1-2 time up and down, it is for subsequent use to drain open fire;
(4) flour parcel: take by weighing by mass percentage the small fish after pickling or oppress greatly piece 40%-60% and wetted surface powder 40%-60%, with small fish or oppress greatly piece one by one/piece stirs in the wetted surface powder, makes its outside wrap equably the flour layer;
(5) fried: get the small fish of having wrapped up flour or oppress greatly piece, one by one/and to put into temperature be 140-190 ℃ edible vegetable oil to piece, fried 1-5 minute, and make its surface color reach light yellow to yellowish-brown, take out, drain the unnecessary oil in surface, get final product.
2. the processing method of a kind of bright crisp fish as claimed in claim 1 is characterized in that: described wetted surface powder is by flour and water mixing and get, and wherein the mass ratio of flour and water is 1:2-3.
3. the processing method of a kind of bright crisp fish as claimed in claim 2, it is characterized in that: described flour is one or more in wheat flour, corn flour, glutinous rice flour, wheaten starch, farina, sweet potato starch, cornstarch, pueraria starch or the fern root starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100070404A CN103005521A (en) | 2013-01-09 | 2013-01-09 | Method for processing fresh crisp fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100070404A CN103005521A (en) | 2013-01-09 | 2013-01-09 | Method for processing fresh crisp fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103005521A true CN103005521A (en) | 2013-04-03 |
Family
ID=47955044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100070404A Pending CN103005521A (en) | 2013-01-09 | 2013-01-09 | Method for processing fresh crisp fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103005521A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340444A (en) * | 2013-07-30 | 2013-10-09 | 贵州省遵义县贵三红食品有限责任公司 | Spicy fermented black bean crispy eel recipe and processing process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004254558A (en) * | 2003-02-25 | 2004-09-16 | Kibun Foods Inc | Fish-paste tubular roll, fried fish paste, dumpling and fish sausage, and method of producing the same |
| CN1568812A (en) * | 2003-07-14 | 2005-01-26 | 丁飞 | Method for making anacanthous hairtail segments |
| CN101099581A (en) * | 2006-07-06 | 2008-01-09 | 李德一 | Method for making fishbone-taken-off fish piece and food made from fishbone-taken-off fish piece |
| CN102551109A (en) * | 2012-02-16 | 2012-07-11 | 淮安市淮阴大地绿色食品发展有限公司 | Powder-wrapped fillets |
-
2013
- 2013-01-09 CN CN2013100070404A patent/CN103005521A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004254558A (en) * | 2003-02-25 | 2004-09-16 | Kibun Foods Inc | Fish-paste tubular roll, fried fish paste, dumpling and fish sausage, and method of producing the same |
| CN1568812A (en) * | 2003-07-14 | 2005-01-26 | 丁飞 | Method for making anacanthous hairtail segments |
| CN101099581A (en) * | 2006-07-06 | 2008-01-09 | 李德一 | Method for making fishbone-taken-off fish piece and food made from fishbone-taken-off fish piece |
| CN102551109A (en) * | 2012-02-16 | 2012-07-11 | 淮安市淮阴大地绿色食品发展有限公司 | Powder-wrapped fillets |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340444A (en) * | 2013-07-30 | 2013-10-09 | 贵州省遵义县贵三红食品有限责任公司 | Spicy fermented black bean crispy eel recipe and processing process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102132906B (en) | Method for producing instant leisure peeled prawn food | |
| CN104207152B (en) | Add the outer of thunder bamboo shoot edible fiber and wrap up in paste, application and prepared fish ball | |
| CN102240013B (en) | Method for processing organic dried bamboo shoots | |
| CN102599549B (en) | Method for preparing non-fried instant freshwater fish | |
| CN103652707B (en) | A kind of preparation method of banana chip | |
| CN104095032A (en) | Processing method of dry bamboo shoot slices | |
| CN107616487A (en) | A kind of preparation method of vacuum low-temperature frying pleurotus eryngii crisp chip | |
| CN103070420A (en) | Decapterus maruadsi microwave puffing processing technology | |
| CN108813438A (en) | A kind of processing method of quick-frozen seasoning steamed crab | |
| CN103053665B (en) | Anchovy drying process | |
| CN101069567B (en) | Method for preparing erythroculter ilishaeformis | |
| CN105558914A (en) | Preparation method of instant canned asparagus | |
| JP3665025B2 (en) | Method for producing aquatic fermented foods using marine products | |
| KR101927990B1 (en) | Hamd-made sauce made of potato and marine product and manufacturing method of the same | |
| CN103005521A (en) | Method for processing fresh crisp fish | |
| CN101874516A (en) | Method for preparing dehydrated vegetable | |
| CN102524375B (en) | Sugarcane preservative and method for manufacturing peeled sugarcanes | |
| CN103932268A (en) | Trachypenaeus curvirostris prepared food and preparation method thereof | |
| KR101063000B1 (en) | Manufacturing Method of Waxy Rice Cake Using Non-glutinous Rice and Tapioca Alpha Starch | |
| CN108041560A (en) | A kind of processing method of lindera glauca sauce | |
| CN101116457A (en) | Persimmon cake and the cold chain processing method thereof | |
| CN106689333A (en) | Ultralow temperature syngnathidae preservation method | |
| CN110916054A (en) | Making method of nutritional purple sweet potato chips | |
| KR100476419B1 (en) | Paprica kimchi and method for manufacturing thereof | |
| CN104509812A (en) | Method for preparing potato rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130403 |