CN104026641A - 一种茶香即食草鱼的制作方法 - Google Patents
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及到一种茶香即食草鱼的制作方法,包括如下步骤:选择原料鱼、预处理、真空腌渍、茶渍、油炸、调味、真空包装、灭菌程序,本发明通过浸渍调味、油炸熟化、复合增香增味使草鱼制品兼具鱼香和茶香,其是健康、营养、美味的即食产品。
Description
技术领域
本发明涉及到一种食品的制作方法,尤其涉及到一种茶香即食草鱼的制作方法。
背景技术
我国是世界上淡水水产养殖水面最多的国家,其淡水鱼鱼肉鲜美、营养丰富,不饱和脂肪酸高,为解决鲜鱼的保鲜问题,逐渐形成了传统的腌鱼、酥鱼。但是传统的制作方法仅仅是用食盐腌渍,其无法去除鱼本身带有的泥腥味,口感差且不利于方便即食。
发明内容
本发明的目的是提供一种茶香即食草鱼的制作方法,其制作出的成品色泽光亮,鱼肉组织紧密,软硬适中,兼具鱼香和茶香,香味浓郁爽口,开袋即食,方便安全。
为了达到上述目的,本发明所采取一种工艺步骤如下:
(1)、选择原料鱼:所选原料鱼为体重2.5-3.5kg/尾鲜活草鱼;
(2)、预处理:将原料鱼宰杀,去鳞、腮、内脏和腹膜,用自来水洗净沥干,开片、切块,鱼块呈长方形,长7-8cm,宽4-5cm,厚1.5-2cm;
(3)、真空腌渍:将鱼块加入腌渍料后在4-8℃的条件下浸渍6-8小时;
(4)、茶渍:用95℃的热水按热水重量加入1%茶叶,冷凉后,将鱼块放入浸渍4-6小时,捞起,沥干;
(5)、油炸:用恒温油炸锅放入食用调和油将鱼块炸熟,油温在170-180℃炸3-5分钟,以鱼肉熟透、失水25-30%、表面为金黄色为度;
(6)、调味:将鱼块捞出沥油,趁热放入已经放凉的调味汤汁中浸泡增香增味,室温20℃的条件下浸泡4小时捞出沥干;
(7)、将经过调味后的捞出沥干进行真空包装,灭菌。
在以上的工艺步骤中,以下的技术要求应以保证,才能制备出口感良好的茶香即食草鱼,即:
(1)所述腌渍料配比以鱼块重量计算应为:食盐2-3%、葱0.5-1%、姜0.5-1%、花椒0.1-0.3%、干辣椒0.1-0.3%、胡椒0.2-0.3%、黄酒3-5%。
(2)所述调味汤汁按鱼块重量的1.2-1.3倍计算配制,其中的配料应为:食盐2-3%、白糖4-5%、八角1-1.5%、桂皮0.5-0.8%、花椒油0.1-0.3%、藤椒油0.1-0.2%、红油0.1-0.2%。
本发明的有益效果:以草鱼为原料,通过浸渍调味、油炸熟化、复合增香增味等工艺制成即食草鱼,同时,在加工过程中加入茶元素,利用茶叶的除腥、增香、抗氧化等优良特性,使草鱼制品兼具鱼香和茶香,是健康、营养、美味的即食产品。
具体实施方式
下面,根据本发明的一个具体实施例,对其技术方案作进一步细述。
实施例为:
(1)、选择原料鱼:所选原料鱼为体重2.5-3.5kg/尾鲜活草鱼;
(2)、预处理:将原料鱼宰杀,去鳞、腮、内脏和腹膜,用自来水洗净沥干,开片、切块,鱼块呈长方形,长7-8cm,宽4-5cm,厚1.5-2cm;
(3)、真空腌渍:将鱼块加入腌渍料后在4-8℃的条件下浸渍6-8小时;其中腌渍料配比以鱼块重量计算为:食盐2-3%、葱0.5-1%、姜0.5-1%、花椒0.1-0.3%、干辣椒0.1-0.3%、胡椒0.2-0.3%、黄酒3-5%。
(4)、茶渍:用95℃的热水按热水重量加入1%茶叶,冷凉后,将鱼块放入浸渍4-6小时,捞起,沥干;
(5)、油炸:用恒温油炸锅放入食用调和油将鱼块炸熟,油温在170-180℃炸3-5分钟,以鱼肉熟透、失水25-30%、表面为金黄色为度;
(6)、调味:将鱼块捞出沥油,趁热放入已经放凉的调味汤汁中浸泡增香增味,室温20℃的条件下浸泡4小时捞出沥干,其中调味汤汁按鱼块重量的1.2-1.3倍计算配制,其中的配料如下:食盐2-3%、白糖4-5%、八角1-1.5%、桂皮0.5-0.8%、花椒油0.1-0.3%、藤椒油0.1-0.2%、红油0.1-0.2%。
(7)、将经过调味后的捞出沥干进行真空包装,灭菌。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (3)
1. 一种茶香即食草鱼的制作方法,其特征是,包括如下步骤:
(1)、选择原料鱼:所选原料鱼为体重2.5-3.5kg/尾鲜活草鱼;
(2)、预处理:将原料鱼宰杀,去鳞、腮、内脏和腹膜,用自来水洗净沥干,开片、切块,鱼块呈长方形,长7-8cm,宽4-5cm,厚1.5-2cm;
(3)、真空腌渍:将鱼块加入腌渍料后在4-8℃的条件下浸渍6-8小时;
(4)、茶渍:用95℃的热水按热水重量加入1%茶叶,冷凉后,将鱼块放入浸渍4-6小时,捞起,沥干;
(5)、油炸:用恒温油炸锅放入食用调和油将鱼块炸熟,油温在170-180℃炸3-5分钟,以鱼肉熟透、失水25-30%、表面为金黄色为度;
(6)、调味:将鱼块捞出沥油,趁热放入已经放凉的调味汤汁中浸泡增香增味,室温20℃的条件下浸泡4小时捞出沥干;
(7)、将经过调味后的捞出沥干进行真空包装,灭菌。
2.根据权利要求1所述的一种茶香即食草鱼的制作方法,其特征在于:所述腌渍料配比以鱼块重量计算为:食盐2-3%、葱0.5-1%、姜0.5-1%、花椒0.1-0.3%、干辣椒0.1-0.3%、胡椒0.2-0.3%、黄酒3-5%。
3.根据权利要求1所述的一种茶香即食草鱼的制作方法,其特征在于:所述调味汤汁按鱼块重量的1.2-1.3倍计算配制,其中的配料如下:食盐2-3%、白糖4-5%、八角1-1.5%、桂皮0.5-0.8%、花椒油0.1-0.3%、藤椒油0.1-0.2%、红油0.1-0.2%。
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Cited By (7)
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CN104738703A (zh) * | 2015-04-14 | 2015-07-01 | 中国水产科学研究院黄海水产研究所 | 一种金桔茶香细纹狮子鱼的加工方法 |
CN104814457A (zh) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | 一种茶香烤草鱼及其制备方法 |
CN104814455A (zh) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | 一种茶香烤鲈鱼及其制备方法 |
CN104814456A (zh) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | 一种茶香烤鮰鱼及其制备方法 |
CN104814471A (zh) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | 一种茶香烤鲫鱼及其制备方法 |
CN109938297A (zh) * | 2019-04-08 | 2019-06-28 | 李建华 | 一种黄山毛峰鱼及其制备方法 |
CN114391639A (zh) * | 2021-12-27 | 2022-04-26 | 河南职业技术学院 | 一种鳙鱼毛尖速食汤及其加工方法 |
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104738703A (zh) * | 2015-04-14 | 2015-07-01 | 中国水产科学研究院黄海水产研究所 | 一种金桔茶香细纹狮子鱼的加工方法 |
CN104814457A (zh) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | 一种茶香烤草鱼及其制备方法 |
CN104814455A (zh) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | 一种茶香烤鲈鱼及其制备方法 |
CN104814456A (zh) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | 一种茶香烤鮰鱼及其制备方法 |
CN104814471A (zh) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | 一种茶香烤鲫鱼及其制备方法 |
CN109938297A (zh) * | 2019-04-08 | 2019-06-28 | 李建华 | 一种黄山毛峰鱼及其制备方法 |
CN114391639A (zh) * | 2021-12-27 | 2022-04-26 | 河南职业技术学院 | 一种鳙鱼毛尖速食汤及其加工方法 |
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