CN103976400A - Preparation method of drunken full tilapia mossambica - Google Patents
Preparation method of drunken full tilapia mossambica Download PDFInfo
- Publication number
- CN103976400A CN103976400A CN201410230392.0A CN201410230392A CN103976400A CN 103976400 A CN103976400 A CN 103976400A CN 201410230392 A CN201410230392 A CN 201410230392A CN 103976400 A CN103976400 A CN 103976400A
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- China
- Prior art keywords
- liquor
- saturated
- tilapia mossambica
- fish
- preparation
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- 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
- 241000276701 Oreochromis mossambicus Species 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 229920006395 saturated elastomer Polymers 0.000 claims description 55
- 241000251468 Actinopterygii Species 0.000 claims description 40
- 239000007788 liquid Substances 0.000 claims description 25
- 238000005554 pickling Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000779 smoke Substances 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000013532 brandy Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 235000019991 rice wine Nutrition 0.000 claims description 5
- 230000000391 smoking effect Effects 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 238000009938 salting Methods 0.000 abstract description 5
- 235000013332 fish product Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of drunken full tilapia mossambica. The method comprises the following steps: salting processed tilapia mossambica, baking and soaking in wine to obtain the delicious drunken full tilapia mossambica. The method is simple. The drunken full tilapia mossambica prepared by the method is convenient to eat and meets the requirements on novel drunken fish products of markets.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to the preparation method of a kind of liquor-saturated full Tilapia mossambica.
Background technology
Along with the raising of people's living standard, everybody more pays close attention to safe diet and healthy diet, and the liquor-saturated fishery-ies product being therefore handed down as traditional handicraft is subject to consumer's favor day by day.Market is sold liquor-saturated fish and is generally liquor-saturated fish section or liquor-saturated fish bar and more containing fishbone, can only meet the part consumer demands such as young and middle-aged, and the elderly and children exist certain security risk when edible, simultaneously because the flesh of fish is partially salty, nutritive value is not high.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method who processes simple, instant, appetizing liquor-saturated full Tilapia mossambica.
For solving the problems of the technologies described above, the present invention by the following technical solutions: the preparation method of liquor-saturated full Tilapia mossambica, comprises the following steps:
<2> pickles (wet salting)
Go bar fish to be immersed in pickling liquid by three, then use weight compacting, it is to pickle 4-8 hour at 0 ℃-4 ℃ that curing vat is placed in to environment temperature;
<3> baking
The fish of pickling is put into baking oven, take gradient mode to smoke: first 50-60 ℃ smokes 1-1.5 hour, then 60-70 ℃ smoked 5 hours, smoke 17-18 hour for last 45-47 ℃, cooling rear stand-by;
The liquor-saturated system of <4>
The fish of smoking is put into vacuum bag and add liquor-saturated feed liquid, vacuumize, tasty 48 hours of 0-10 ℃ of liquor-saturated system, obtains liquor-saturated full Tilapia mossambica.
Pickling liquid in step <1> is pressed 4000g water, 40-60g salt, the preparation of 3-6g ginger powder, for pickling the 1000g flesh of fish;
The water content that is baked to fish in step <2> is 45-48%;
Liquor-saturated feed liquid in step <3> is pressed 1000g water, 500-1000g yellow rice wine, 2-6g five-spice powder, 25-30g white sugar, 1-3g salt, the preparation of 3-15g brandy, by three after drying, goes bar fish 1000g to use liquor-saturated feed liquid 50-100g.
The preparation method of above-mentioned liquor-saturated full Tilapia mossambica, further comprising the steps of:
<1> raw material is processed
By raw material Tilapia mossambica carry out de-scaling, cut open kill, go the cheek, remove internal organ, cleaning, obtain three and go bar fish.
The preparation method of above-mentioned liquor-saturated full Tilapia mossambica, further comprising the steps of:
<5> finished product packing
By 121 ℃ of sterilizations of liquor-saturated full Tilapia mossambica 10 minutes, cooling vanning.
For meeting the demand of market to liquor-saturated fishery-ies product, inventor has researched and developed the preparation method of a kind of liquor-saturated full Tilapia mossambica, this method by three go bar fish through pickling, the step such as baking, liquor-saturated system, obtain appetizing liquor-saturated full Tilapia mossambica.Preparation method of the present invention processes simply, the liquor-saturated full Tilapia mossambica product instant of gained.
The specific embodiment
Embodiment 1
<1> raw material is processed
By raw material Tilapia mossambica carry out de-scaling, cut open kill, go the cheek, remove internal organ, cleaning, obtain three and go bar fish.
<2> pickles (wet salting)
Go bar fish to be immersed in pickling liquid by three, then use weight compacting, it is to pickle 4 hours at 0 ℃-4 ℃ that curing vat is placed in to environment temperature; Wherein, pickling liquid is pressed 4000g water, 40g salt, the preparation of 3g ginger powder, for pickling the 1000g flesh of fish.
<3> baking
The fish of pickling is put into baking oven, take gradient mode to smoke (water content to fish is 45-48%): first smoke 1 hour for 50 ℃, then 60 ℃ smoked 5 hours, smoke 17 hours for last 47 ℃, cooling rear stand-by.
The liquor-saturated system of <4>
The fish of smoking is put into vacuum bag and add liquor-saturated feed liquid, vacuumize, tasty 48 hours of 0-10 ℃ of liquor-saturated system, obtains liquor-saturated full Tilapia mossambica; Wherein, liquor-saturated feed liquid is pressed 1000g water, 500g yellow rice wine, 2g five-spice powder, 25g white sugar, 1g salt, the preparation of 3g brandy, by three after drying, goes bar fish 1000g to use liquor-saturated feed liquid 50g.
<5> finished product packing
By 121 ℃ of sterilizations of liquor-saturated full Tilapia mossambica 10 minutes, cooling vanning.
Embodiment 2
<1> raw material is processed
By raw material Tilapia mossambica carry out de-scaling, cut open kill, go the cheek, remove internal organ, cleaning, obtain three and go bar fish.
<2> pickles (wet salting)
Go bar fish to be immersed in pickling liquid by three, then use weight compacting, it is to pickle 6 hours at 0 ℃-4 ℃ that curing vat is placed in to environment temperature; Wherein, pickling liquid is pressed 4000g water, 50g salt, the preparation of 4g ginger powder, for pickling the 1000g flesh of fish.
<3> baking
The fish of pickling is put into baking oven, take gradient mode to smoke (water content to fish is 45-48%): first smoke 1 hour for 55 ℃, then 63 ℃ smoked 5 hours, smoke 17.5 hours for last 47 ℃, cooling rear stand-by.
The liquor-saturated system of <4>
The fish of smoking is put into vacuum bag and add liquor-saturated feed liquid, vacuumize, tasty 48 hours of 0-10 ℃ of liquor-saturated system, obtains liquor-saturated full Tilapia mossambica; Wherein, liquor-saturated feed liquid is pressed 1000g water, 700g yellow rice wine, 5g five-spice powder, 26g white sugar, 1.5g salt, the preparation of 8g brandy, by three after drying, goes bar fish 1000g to use liquor-saturated feed liquid 80g.
<5> finished product packing
By 121 ℃ of sterilizations of liquor-saturated full Tilapia mossambica 10 minutes, cooling vanning.
Embodiment 3
<1> raw material is processed
By raw material Tilapia mossambica carry out de-scaling, cut open kill, go the cheek, remove internal organ, cleaning, obtain three and go bar fish.
<2> pickles (wet salting)
Go bar fish to be immersed in pickling liquid by three, then use weight compacting, it is to pickle 8 hours at 0 ℃-4 ℃ that curing vat is placed in to environment temperature; Wherein, pickling liquid is pressed 4000g water, 58g salt, the preparation of 5.5g ginger powder, for pickling the 1000g flesh of fish.
<3> baking
The fish of pickling is put into baking oven, take gradient mode to smoke (water content to fish is 45-48%): first smoke 1.5 hours for 60 ℃, then 70 ℃ smoked 5 hours, smoke 18 hours for last 46.5 ℃, cooling rear stand-by.
The liquor-saturated system of <4>
The fish of smoking is put into vacuum bag and add liquor-saturated feed liquid, vacuumize, tasty 48 hours of 0-10 ℃ of liquor-saturated system, obtains liquor-saturated full Tilapia mossambica; Wherein, liquor-saturated feed liquid is pressed 1000g water, 960g yellow rice wine, 5.9g five-spice powder, 30g white sugar, 3g salt, the preparation of 15g brandy, by three after drying, goes bar fish 1000g to use liquor-saturated feed liquid 95g.
<5> finished product packing
By 121 ℃ of sterilizations of liquor-saturated full Tilapia mossambica 10 minutes, cooling vanning.
It is edible that the liquor-saturated full Tilapia mossambica of the present invention opens directly edible or section of bag rear sabot, hand tears rear heating using microwave, and delicate mouthfeel, fresh fragrant appetizing, be applicable to the multiple occasions such as dinner party, family.
Claims (4)
1. a preparation method for liquor-saturated full Tilapia mossambica, is characterized in that comprising the following steps:
<2> pickles
Go bar fish to be immersed in pickling liquid by three, then use weight compacting, it is to pickle 4-8 hour at 0 ℃-4 ℃ that curing vat is placed in to environment temperature;
<3> baking
The fish of pickling is put into baking oven, take gradient mode to smoke: first 50-60 ℃ smokes 1-1.5 hour, then 60-70 ℃ smoked 5 hours, smoke 17-18 hour for last 45-47 ℃, cooling rear stand-by;
The liquor-saturated system of <4>
The fish of smoking is put into vacuum bag and add liquor-saturated feed liquid, vacuumize, tasty 48 hours of 0-10 ℃ of liquor-saturated system, obtains liquor-saturated full Tilapia mossambica.
2. the preparation method of liquor-saturated full Tilapia mossambica according to claim 1, is characterized in that:
Pickling liquid in step <1> is pressed 4000g water, 40-60g salt, the preparation of 3-6g ginger powder, for pickling the 1000g flesh of fish; The water content that is baked to fish in step <2> is 45-48%;
Liquor-saturated feed liquid in step <3> is pressed 1000g water, 500-1000g yellow rice wine, 2-6g five-spice powder, 25-30g white sugar, 1-3g salt, the preparation of 3-15g brandy, by three after drying, goes bar fish 1000g to use liquor-saturated feed liquid 50-100g.
3. the preparation method of liquor-saturated full Tilapia mossambica according to claim 1, characterized by further comprising following steps:
<1> raw material is processed
By raw material Tilapia mossambica carry out de-scaling, cut open kill, go the cheek, remove internal organ, cleaning, obtain three and go bar fish.
4. the preparation method of liquor-saturated full Tilapia mossambica according to claim 1, characterized by further comprising following steps:
<5> finished product packing
By 121 ℃ of sterilizations of liquor-saturated full Tilapia mossambica 10 minutes, cooling vanning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410230392.0A CN103976400A (en) | 2014-05-28 | 2014-05-28 | Preparation method of drunken full tilapia mossambica |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410230392.0A CN103976400A (en) | 2014-05-28 | 2014-05-28 | Preparation method of drunken full tilapia mossambica |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103976400A true CN103976400A (en) | 2014-08-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410230392.0A Pending CN103976400A (en) | 2014-05-28 | 2014-05-28 | Preparation method of drunken full tilapia mossambica |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103976400A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530214A (en) * | 2008-03-11 | 2009-09-16 | 唐春海 | Processing method of drunk round fish |
| CN102224947A (en) * | 2011-05-19 | 2011-10-26 | 江南大学 | Method for producing vacuum-seasoned drunk dried fish |
| CN102349667A (en) * | 2011-10-27 | 2012-02-15 | 百洋水产集团股份有限公司 | Processing method of dried fish leisure food |
| CN102907707A (en) * | 2012-11-07 | 2013-02-06 | 湖南农业大学 | Quick processing method of spicy liquor-marinated fish blocks |
| CN103404913A (en) * | 2013-08-19 | 2013-11-27 | 广东雨嘉水产食品有限公司 | Drunken tilapia snack food and processing method thereof |
-
2014
- 2014-05-28 CN CN201410230392.0A patent/CN103976400A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530214A (en) * | 2008-03-11 | 2009-09-16 | 唐春海 | Processing method of drunk round fish |
| CN102224947A (en) * | 2011-05-19 | 2011-10-26 | 江南大学 | Method for producing vacuum-seasoned drunk dried fish |
| CN102349667A (en) * | 2011-10-27 | 2012-02-15 | 百洋水产集团股份有限公司 | Processing method of dried fish leisure food |
| CN102907707A (en) * | 2012-11-07 | 2013-02-06 | 湖南农业大学 | Quick processing method of spicy liquor-marinated fish blocks |
| CN103404913A (en) * | 2013-08-19 | 2013-11-27 | 广东雨嘉水产食品有限公司 | Drunken tilapia snack food and processing method thereof |
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Application publication date: 20140813 |