CN103271379B - Preparation method of convenient and instant flavory grilled fish - Google Patents
Preparation method of convenient and instant flavory grilled fish Download PDFInfo
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- CN103271379B CN103271379B CN201310189979.7A CN201310189979A CN103271379B CN 103271379 B CN103271379 B CN 103271379B CN 201310189979 A CN201310189979 A CN 201310189979A CN 103271379 B CN103271379 B CN 103271379B
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Abstract
The invention discloses a preparation method of convenient and instant flavory grilled fish. The preparation method is characterized in that a modern processing process is adopted for preparing fresh water fish into the convenient and instant flavory grilled fish which is convenient to eat and adaptable to fast pace of life in the society. The prepared fish is fresh in taste, unique in flavor, and chewable with certain elasticity and rigidity. In addition, fish thorns and fishbone tissues are completely softened, so that the convenient and instant flavory grilled fish can be directly eaten, and the problem that a user can be choked up by fishbone of most fresh water fish is solved.
Description
Technical field
The preparation method who the present invention relates to a kind of convenient and instant special flavour roasted fish, belongs to food processing field.
Background technology
Along with living standard improves, work rhythm is accelerated, and people are tending towards selecting instant, food efficiently, and research and food convenient for production are the development trends of food industry.Most of fresh water fishbones are many and tiny, have the easily defect of card larynx, and therefore commodity value is lower all the time; In addition the process technology of fresh-water fishes comparatively lacks, and the product form of fresh-water fishes is all generally non-ready-to-eat food, and taste is too single, is inconvenient to carry and store.So we wish to adopt modernization, standardized process technology to address the above problem, not only to thoroughly solve the problem that fresh water fishbone blocks larynx more, also to meet people to convenient, delicious, the healthy demand of food consumption.
Summary of the invention
The object of the invention is to provide for the deficiencies in the prior art a kind of preparation method of convenient and instant special flavour roasted fish, it is characterized in that adopting modern processing, fresh-water fishes are processed into a kind of special flavour roasted fish of convenient and instant, instant, adapt to social allegro life, finished product fish delicious flavour, the unique flavor made, have certain elasticity and hardness, resistance to chewing; In addition fishbone, fish-bone are organized completely softeningly, can directly eat, and have thoroughly solved the problem that most of fresh water fishbones block larynx more.
Object of the present invention is realized by following technical measures, and wherein said raw material umber, except specified otherwise, is parts by weight.
The initiation material of convenient and instant special flavour roasted fish is composed of the following components is:
100 parts of fresh-water fishes
20～33 parts of auxiliary materials.
The preparation method of convenient and instant special flavour roasted fish comprises the following steps:
1) pretreatment of raw material:
Fish belly portion is cut open, decaptitate, go internal organ, remove the gill, clean dirt and black film in abdomen, cut off fin and fish tail, for subsequent use after draining;
2) pickle:
With the weighing scale of fish, by salt 8～12%, cooking wine 8～12%, Chinese prickly ash 0.3～0.7%, anistree 0.8～1.2%, 20～33 parts of the pickling liquids of the auxiliary material preparation of pepper powder 0.18～0.22% and old ginger 3～7% are put into salted fish pond, then 100 parts of fresh-water fishes are dropped in salted fish pond, in 0～5 ℃ of temperature, pickle 36～72h, in curing process, turn over fish once every 12h;
3) desalination and cutting:
The fish of pickling is clean with clear water rinsing, flow after clear water desalination 2～6h, fish is cut into long 4～8cm, the bulk of wide 2～5cm;
4) fried:
By the fish piece draining after desalination, setting oil temperature is 165～175 ℃, and fish piece is put into oil, and fried 2～5min makes the sizing of fish piece;
5) autoclaving:
Fish piece after fried is pressure-cooked, in 121 ℃ of temperature, pressure 0.12～0.13MPa, insulation 10～15min, then release is cooled to room temperature;
6) smoke dried:
In oven, put into charcoal, by smooth the fish piece after autoclaving sootiness 30～60min on roaster frame, every the sootiness 15～30min of being placed on;
7) spice:
With the fish piece metering after sootiness, by white granulated sugar 3～5%, monosodium glutamate 0.8～1.2%, pepper powder 0.18～0.22%, chilli powder 2～4% and light soy sauce 2～4%, stir, and spreads upon the surfaces externally and internally of the fish piece after sootiness;
8) metering packing:
Check that packaging bag has or not breakage, avoid sack to pollute as far as possible; The net content indicating by packaging bag, by packaged the fish after spice enter in retort pouch, vacuum heat-seal;
9) sterilization:
Adopt high temperature high pressure sterilizing, in 121 ℃ of temperature, pressure 0.12～0.13MPa, sterilization 10min～20min, then release is cooled to room temperature;
10) dewater, vanning.
Described fresh-water fishes are at least one in crucian, grass carp, silver carp, variegated carp, carp, blunt snout bream, Tilapia mossambica and yellow eel.
Described auxiliary material is salt, cooking wine, Chinese prickly ash, anise, pepper powder and old ginger.
Performance test
The physical and chemical index of the product that the present invention obtains and sanitary index all detect by national standard detection method, and its physical and chemical index and sanitary index all meet national Its Relevant Technology Standards, and meet the following requirements:
Organoleptic indicator is as shown in Table 1 below, and physical and chemical index is as shown in Table 2 below, and microbiological indicator is as shown in Table 3 below.
The present invention has the following advantages
Product according to the present invention processing presents tempting golden yellow or brown, is rich in reflecting feel, completely without fishlike smell, and has the peculiar fragrance of frying fish and grilled fish, and fresh perfume (or spice) is suitable, and mouthfeel is good, resistance to chews, pleasant impression perfume (or spice).Being convenient to edible and carrying, is the delicacies on one dining table.
The specific embodiment
By the following examples the present invention is specifically described; be necessary to be pointed out that at this present embodiment is only for further illustrating that the present invention is carried out; can not be interpreted as limiting the scope of the invention, person skilled in art can make some nonessential improvement and adjustment according to the content of foregoing invention.
The convenient and instant special flavour roasted fish that embodiment 1 is prepared for crucian
1) pretreatment of raw material:
Fish belly portion is cut open, decaptitate, go internal organ, remove the gill, clean dirt and black film in abdomen, cut off fin and fish tail, for subsequent use after draining;
2) pickle:
With the weighing scale of fish, by salt 8%, cooking wine 8%, Chinese prickly ash 0.3%, anistree 0.8%, 20 parts of pickling liquids that pepper powder 0.18% and old ginger 3% prepared are put into salted fish pond, then 100 parts of fresh-water fishes are dropped in salted fish ponds, in temperature 0～5, ℃ pickle 36h, in curing process, turn over fish once every 12h;
3) desalination and cutting:
The fish of pickling is clean with clear water rinsing, flow after clear water desalination 2h, fish is cut into long 4～8cm, the bulk of wide 2～5cm;
4) fried:
By the fish piece draining after desalination, setting oil temperature is 165 ℃, and fish piece is put into oil, and fried 2min makes the sizing of fish piece;
5) autoclaving:
Fish piece after fried is pressure-cooked, in 121 ℃ of temperature, pressure 0.12～0.13MPa, insulation 10～15min, then release is cooled to room temperature;
6) smoke dried:
In oven, put into charcoal, by smooth fish piece sootiness 30min on roaster frame, every the sootiness 15min of being placed on;
7) spice:
With the fish piece metering after sootiness, by white granulated sugar 3%, monosodium glutamate 0.8%, pepper powder 0.18%, chilli powder 2% and light soy sauce 2%, stir, and spreads upon the surfaces externally and internally of the fish piece after sootiness;
8) metering packing:
Check that packaging bag has or not breakage, avoid sack to pollute as far as possible; The net content indicating by packaging bag, by packaged the fish after spice enter in retort pouch, vacuum heat-seal;
9) sterilization:
Adopt high temperature high pressure sterilizing, in 121 ℃ of temperature, pressure 0.12～0.13MPa, sterilization 10min～20min, then release is cooled to room temperature;
10) dewater, vanning.
The convenient and instant special flavour roasted fish that embodiment 2 is prepared for grass carp
1) pretreatment of raw material:
Fish belly portion is cut open, decaptitate, go internal organ, remove the gill, clean dirt and black film in abdomen, cut off fin and fish tail, for subsequent use after draining;
2) pickle:
With the weighing scale of fish, by salt 10%, cooking wine 10%, Chinese prickly ash 0.5%, anistree 1%, 27 parts of pickling liquids that pepper powder 0.2% and old ginger 5% prepared are put into salted fish pond, then 100 parts of fresh-water fishes are dropped in salted fish ponds, in temperature 0～5, ℃ pickle 48h, in curing process, turn over fish once every 12h;
3) desalination and cutting:
The fish of pickling is clean with clear water rinsing, flow after clear water desalination 4h, fish is cut into long 4～8cm, the bulk of wide 2～5cm;
4) fried:
By the fish piece draining after desalination, setting oil temperature is 170 ℃, and fish piece is put into oil, and fried 3min, finalizes the design almost fish piece;
5) autoclaving:
Fish piece after fried is pressure-cooked, in 121 ℃ of temperature, pressure 0.12～0.13MPa, insulation 10～15min, then release is cooled to room temperature;
6) smoke dried:
In oven, put into charcoal, by smooth fish piece sootiness 40min on roaster frame, every the sootiness 20min of being placed on;
7) spice:
With the fish piece metering after sootiness, by white granulated sugar 4%, monosodium glutamate 1%, pepper powder 0.2%, chilli powder 3% and light soy sauce 3%, stir, and spreads upon the surfaces externally and internally of the fish piece after sootiness;
8) metering packing:
Check that packaging bag has or not breakage, avoid sack to pollute as far as possible; The net content indicating by packaging bag, by packaged the fish after spice enter in retort pouch, vacuum heat-seal;
9) sterilization:
Adopt high temperature high pressure sterilizing, in 121 ℃ of temperature, pressure 0.12～0.13MPa, sterilization 10min～20min, then release is cooled to room temperature;
10) dewater, vanning.
The convenient and instant special flavour roasted fish that embodiment 3 is prepared for silver carp fish
1) pretreatment of raw material:
Fish belly portion is cut open, decaptitate, go internal organ, remove the gill, clean dirt and black film in abdomen, cut off fin and fish tail, for subsequent use after draining;
2) pickle:
With the weighing scale of fish, by salt 12%, cooking wine 12%, Chinese prickly ash 0.7%, anistree 1.2%, 33 parts of pickling liquids that pepper powder 0.22% and old ginger 7% prepared are put into salted fish pond, then 100 parts of fresh-water fishes are dropped in salted fish pond, in temperature 0～5, ℃ pickle 72h, in curing process, turn over fish once every 12h;
3) desalination and cutting:
The fish of pickling is clean with clear water rinsing, flow after clear water desalination 6h, fish is cut into long 4～8cm, the bulk of wide 2～5cm;
4) fried:
By the fish piece draining after desalination, setting oil temperature is 175 ℃, and fish piece is put into oil, and fried 5min, finalizes the design almost fish piece;
5) autoclaving:
Fish piece after fried is pressure-cooked, in 121 ℃ of temperature, pressure 0.12～0.13MPa, insulation 10～15min, then release is cooled to room temperature;
6) smoke dried:
In oven, put into charcoal, by smooth fish piece sootiness 60min on roaster frame, every the sootiness 30min of being placed on;
7) spice:
With the fish piece metering after sootiness, by white granulated sugar 5%, monosodium glutamate 1.2%, pepper powder 0.22%, chilli powder 4% and light soy sauce 4%, stir, and spreads upon the surfaces externally and internally of the fish piece after sootiness;
8) metering packing:
Check that packaging bag has or not breakage, avoid sack to pollute as far as possible; The net content indicating by packaging bag, by packaged the fish after spice enter in retort pouch, vacuum heat-seal;
9) sterilization:
Adopt high temperature high pressure sterilizing, in 121 ℃ of temperature, pressure 0.12～0.13MPa, sterilization 10min～20min, then release is cooled to room temperature;
10) dewater, vanning.
The requirement of table 1 sense organ
| Project | Requirement |
| Tissue morphology | Stick is even or form is straight, neatly not mixed and disorderly |
| Color and luster | There is the intrinsic color and luster of each kind, color and luster is relatively consistent |
| Smell | There is the due fragrance of each kind, lose taste without breathing out |
| Mouthfeel | There is aftertaste, moderately salted, fragrant peppery good to eat |
| Impurity | Without macroscopic exogenous impurity |
Table 2 physical and chemical index
| Project | Index |
| Moisture/(%)≤ | 50.0 |
| Salt (in NaC1)/(%)≤ | 8.0 |
| Protein/(g/100g)≤ | 40.0 |
| Ash content/(%)≤ | 15.0 |
| Plumbous (in pb)/(mg/kg)≤ | 0.5 |
| Aluminium (in Al)/(/ (mg/kg)≤ | 35.0 |
| Inorganic arsenic (in As)/(mg/kg)≤ | 0.05 |
| Methyl mercury (in Hg)/(mg/kg)≤ | 1.0 |
Microbiological indicator meets can commercial sterilization requirement.
Claims (3)
1. a preparation method for convenient and instant special flavour roasted fish, is characterized in that the method comprises the following steps:
1) pretreatment of raw material:
Fresh-water fishes belly is cut open, decaptitated, go internal organ, remove the gill, clean dirt and black film in abdomen, cut off fin and fish tail, for subsequent use after draining;
2) pickle:
With the weighing scale of fish, by salt 8～12%, cooking wine 8～12%, Chinese prickly ash 0.3～0.7%, anistree 0.8～1.2%, 20～33 parts of the pickling liquids of the auxiliary material preparation of pepper powder 0.18～0.22% and old ginger 3～7% are put into salted fish pond, then 100 parts of fresh-water fishes are dropped in salted fish pond, in 0～5 ℃ of temperature, pickle 36～72h, in curing process, turn over fish once every 12h;
3) desalination and cutting:
The fish of pickling is clean with clear water rinsing, flow after clear water desalination 2～6h, fish is cut into long 4～8cm, the bulk of wide 2～5cm;
4) fried:
By the fish piece draining after desalination, setting oil temperature is 165～175 ℃, and fish piece is put into oil, and fried 2～5min makes the sizing of fish piece;
5) autoclaving:
Fish piece after fried is pressure-cooked, in 121 ℃ of temperature, pressure 0.12～0.13MPa, insulation 10～15min, then release is cooled to room temperature;
6) smoke dried:
In oven, put into charcoal, by smooth the fish piece after autoclaving sootiness 30～60min on roaster frame, every the sootiness 15～30min of being placed on;
7) spice:
With the fish piece metering after sootiness, by white granulated sugar 3～5%, monosodium glutamate 0.8～1.2%, pepper powder 0.18～0.22%, chilli powder 2～4% and light soy sauce 2～4%, stir, and spreads upon the surfaces externally and internally of the fish piece after sootiness;
8) metering packing:
Check that packaging bag has or not breakage, avoid sack to pollute as far as possible; The net content indicating by packaging bag, by packaged the fish after spice enter in retort pouch, vacuum heat-seal;
9) sterilization:
Adopt high temperature high pressure sterilizing, in 121 ℃ of temperature, pressure 0.12～0.13MPa, sterilization 10min～20min, then release is cooled to room temperature;
10) dewater, vanning.
2. the preparation method of convenient and instant special flavour roasted fish according to claim 1, is characterized in that fresh-water fishes are at least one in crucian, grass carp, silver carp, variegated carp, carp, blunt snout bream, Tilapia mossambica and yellow eel.
3. the convenient and instant special flavour roasted fish that the preparation method of convenient and instant special flavour roasted fish prepares according to claim 1.
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| CN201310189979.7A CN103271379B (en) | 2013-05-21 | 2013-05-21 | Preparation method of convenient and instant flavory grilled fish |
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| CN103271379B true CN103271379B (en) | 2014-06-25 |
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| CN103989202A (en) * | 2014-05-19 | 2014-08-20 | 苏伟 | Instant grilled fish and preparation method thereof |
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| CN105852024A (en) * | 2016-04-06 | 2016-08-17 | 安徽新珠城鱼坊餐饮管理有限公司 | Grilled fish pickling material |
| CN106261981A (en) * | 2016-08-29 | 2017-01-04 | 黎志春 | The processing method of instant grilled fish |
| CN106376855A (en) * | 2016-08-30 | 2017-02-08 | 通江县光泰科技发展有限责任公司 | Processing and preparation method of flavored fish |
| CN106722379A (en) * | 2016-11-11 | 2017-05-31 | 王善合 | A kind of grilled fish processing technology |
| CN108142911A (en) * | 2016-12-05 | 2018-06-12 | 海南翔泰食品科技有限公司 | A kind of efficiently grilled fish formula and grilled fish technique |
| CN110463928A (en) * | 2019-09-19 | 2019-11-19 | 珠海市祺海水产科技有限公司 | A kind of production method of the marinated flesh of fish based on high temperature sterilization |
| CN111480815A (en) * | 2020-04-15 | 2020-08-04 | 向茂柏 | Industrial production process flow of grilled fish |
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| CN1220114A (en) * | 1998-12-08 | 1999-06-23 | 林亚力 | Special flavour roasted fish and its preparing method |
| CN101836745A (en) * | 2010-06-07 | 2010-09-22 | 鞍山嘉鲜农业发展有限公司 | Instant leisure grilled snakehead fish fillet and preparation method thereof |
| CN102450693A (en) * | 2010-10-21 | 2012-05-16 | 龚岱 | Processing technique for roasted fish fillet |
| CN101632464B (en) * | 2008-07-24 | 2012-09-05 | 山田水产株式会社 | Method for processing grilled fish fillets |
| CN103027308A (en) * | 2011-10-08 | 2013-04-10 | 童友忠 | Multi-flavored grilled fish processing technique |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1220114A (en) * | 1998-12-08 | 1999-06-23 | 林亚力 | Special flavour roasted fish and its preparing method |
| CN101632464B (en) * | 2008-07-24 | 2012-09-05 | 山田水产株式会社 | Method for processing grilled fish fillets |
| CN101836745A (en) * | 2010-06-07 | 2010-09-22 | 鞍山嘉鲜农业发展有限公司 | Instant leisure grilled snakehead fish fillet and preparation method thereof |
| CN102450693A (en) * | 2010-10-21 | 2012-05-16 | 龚岱 | Processing technique for roasted fish fillet |
| CN103027308A (en) * | 2011-10-08 | 2013-04-10 | 童友忠 | Multi-flavored grilled fish processing technique |
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Inventor after: Jia Lirong Inventor after: Li Wei Inventor after: Guo Hongying Inventor after: Zi Yinglei Inventor after: Zhao Zijun Inventor before: Jia Lirong Inventor before: Li Wei Inventor before: Guo Hongying Inventor before: Zi Ronglei Inventor before: Zhao Zijun |
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Free format text: CORRECT: INVENTOR; FROM: JIA LIRONG LI WEI GUO HONGYING ZI RONGLEI ZHAO ZIJUN TO: JIA LIRONG LI WEIGUO HONGYING ZI YINGLEI ZHAO ZIJUN |