CN104351848A - Preparation method of crispy-bone pickled fish - Google Patents
Preparation method of crispy-bone pickled fish Download PDFInfo
- Publication number
- CN104351848A CN104351848A CN201410573553.6A CN201410573553A CN104351848A CN 104351848 A CN104351848 A CN 104351848A CN 201410573553 A CN201410573553 A CN 201410573553A CN 104351848 A CN104351848 A CN 104351848A
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- fish
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- pickled
- bone
- crispy
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a preparation method of a crispy-bone pickled fish. The method comprises the following steps: using a fresh ship, opening the belly of the fish, gilling, keeping a fish head, fish scales, a fish tail and fish fins without cutting the fish into sections, cleaning, and draining off; cutting the fish into long strips after making fish bones crispy and promoting the gelatinization of gelatin, and sealing up for safe keeping after drying, so as to make the crispy-bone pickled fish. In the processing process, the fish fins, the fish scales, the fish bones and fishing spears are fully made crispy, and the fish scales, the fish fins and the fish tail are not removed, so that the production processes and the labor cost are saved. Fish oil is used in deep-fry, so that the cured taste of the pickled fish is greatly improved. Promotion of the gelatinization of the gelatin greatly improves the gel property, the tissue toughness and the taste of the meat of the pickled fish. Through the process of pickling the fish bones, the fish scales, the fish fins and the fish bones can be directly eaten, the content of calcium of the pickled fish is increased, the difficulty in softening the fish bones and the difficulty of inedibility do not exist, and meanwhile, the adoption of the fish oil for deep-fry and the promotion of the gelatinization of the gelatin both greatly improve the flavor of the pickled fish.
Description
Technical field
The present invention relates to a kind of method of preparation of crisp bone aid bag.
Background technology
China is the big country of fresh-water fishes output first, but the output of four large Chinese carps large, be worth low, production and processing utilization rate is low, still to eat fresh selling raw.The reason causing the processing of China fresh-water fishes to fall behind is except the problem in idea and market, fishbone, fish-bone, fish scale etc. mainly due to fresh-water fishes are more, be difficult to remove in process, the product quality of producing is poor, most people is edible inconvenient, especially old man and child, and due to a fresh-water fishes processed fish meat part, cause a large amount of wastes of fish processing byproduct resource.Particularly in fish scale, fish-bone containing a large amount of calcareous, these calcareous better sources being human body and supplementing calcium, are mostly dropped, cause waste in processing and use procedure.The conventional fabrication method of aid bag is Feedstock treating, salt marsh, dry, grain is liquor-saturated, the step such as to seal up for safekeeping, there is not yet first the squama of fish, thorn, bone, fin etc. to be carried out that fish oil explodes, carry out the process technology of poor liquor-saturated process after autoclaving shortcakeization and isinglass gelation again and report.
Summary of the invention
The object of the invention is for existing aid bag process technology not enough, provide a kind of preparation method of crisp bone aid bag, to make up the defect of traditional aid bag process technology.
Technical scheme of the present invention is:
Fresh fish without the need to decaptitating, squama, fin, tail, first carry out that fish oil is fried, high pressure crispization fish-bone, then carry out isinglass and urge gelation, finally carry out drying the process liquor-saturated with grain.
The processing step of the preparation method of crisp bone aid bag of the present invention is as follows:
(1) Feedstock treating
Get fresh fish to open abdomen and gill, do not decaptitate, do not scale, do not truncate, do not go fin, not segment, clean and drain;
(2) fish-bone shortcakeization
Be 45:1000 by the mass ratio g/g of edible salt and the flesh of fish, in the flesh of fish, add edible salt dipping 18-24 hour; Again the fish 1000g flooded is carried out fried 13-15 minute in the fish oil of 3000g, fish oil temperature controls at 160-170 DEG C; The fish 1000g exploded is put into flavoring, described flavoring formula is: the public fragrant 5g of water 1500g, fourth, husky ginger 7.5g, Radix Glycyrrhizae 5g, dark plum 15g, cassia bark 0.5g, anistree 0.5g, vinegar 20g, tealeaves 20g, white sugar 20g, boiling 60 minutes in the pressure cooker of 120 DEG C;
(3) gelation urged by gelatin
Well-done fish is pulled out and drains away the water, soak 10 minutes at 40 DEG C in the fish scale gelatin solution of 6%, pull out and dry rear Exposure to Sunlight air-dry 5 days;
(4) fish step (3) obtained is slitting, puts into the ceramic jar that 5kg fermented glutinous rice is housed and seal 7 days up for safekeeping after drying, and makes crisp bone aid bag.
The advantage that the present invention is compared with the prior art is:
1, do not need to decaptitate in aid bag production process, scale, bone, remove fin, directly carry out processing process, eliminate the link in process, saved manpower and cost;
2, by fish-bone, fish scale, fin, fishbone all shortcakeizations, bone is rotten as mud, and mouthfeel is better, decreases the wasting of resources, and the calcium content that improve in aid bag and nutritive value;
3, isinglass gelation can greatly improve aid bag meat gelation, organize toughness and mouthfeel.
Detailed description of the invention
Embodiment 1
The present invention is achieved like this, and its processing step is:
(1) get fresh silver carp to open abdomen and gill, do not decaptitate, do not scale, do not truncate, do not remove fin, clean and drain;
(2) flesh of fish is flooded 18 hours by the mass ratio (g/g) of salt and the flesh of fish for 45:1000 adds salt;
(3) the fish 1000g flooded is carried out fried 15 minutes in the fish oil of 3000g, fish oil temperature controls at 160 DEG C;
(4) the fish 1000g exploded is put into the water 1500g containing the public perfume of fourth, Sha Jiang, Radix Glycyrrhizae, dark plum, cassia bark, anise, tealeaves, add 20ml aromatic vinegar, 20g white sugar, boiling 60 minutes in the pressure cooker of 120 DEG C;
(5) pull out and drain away the water, and soak 10 minutes in the fish scale gelatin solution of 40 DEG C 6%, pull out and dry rear Exposure to Sunlight air-dry 5 days;
(6) by slitting for the fish after drying, put into the ceramic jar that 5kg fermented glutinous rice is housed and seal 7 days up for safekeeping.
(7) detect; The index detected comprises physical and chemical index and biochemical indicator;
(8) pack.
Embodiment 2
The present invention is achieved like this, and its processing step is:
(1) get fresh carp or be replaced by other fish, opening abdomen and gill, do not decaptitate, do not scale, do not truncate, do not remove fin, cleaning and drain;
(2) flesh of fish is flooded 20 hours by the mass ratio (g/g) of salt and the flesh of fish for 45:1000 adds salt;
(3) by the fish 1000g that the flooded vegetable oil at 3000g, this oil can be replaced by other edible oils, fried 15 minutes, and fish oil temperature controls at 165 DEG C;
(4) the fish 1000g exploded is put into containing water 1500g such as fourth public perfume, Sha Jiang, Radix Glycyrrhizae, dark plum, cassia bark, anise, tealeaves, add 20ml aromatic vinegar or be replaced by light-coloured vinegar, 20g white sugar, boiling 60 minutes in the pressure cooker of 120 DEG C;
(5) pull out and drain away the water, and soak 10 minutes in the fish scale gelatin solution of 40 DEG C 6%, pull out and dry rear Exposure to Sunlight air-dry 5 days;
(6) by slitting for the fish after drying, put into the ceramic jar that 5kg fermented glutinous rice is housed and seal 7 days up for safekeeping.
(7) detect; The index detected comprises physical and chemical index and biochemical indicator;
(8) pack.
Embodiment 3
The present invention is achieved like this, and its processing step is:
(1) get and be about 15cm fresh fish and open abdomen and gill, do not decaptitate, do not scale, do not truncate, do not go fin, clean and drain;
(2) flesh of fish is flooded 24 hours by the mass ratio (g/g) of salt and the flesh of fish for 45:1000 adds salt;
(3) the fish 1000g flooded is carried out fried 10 minutes in the fish oil of 3000g, fish oil temperature controls at 170 DEG C;
(4) the fish 1000g exploded is put into the water 1500g containing the public perfume of fourth, Sha Jiang, Radix Glycyrrhizae, dark plum, cassia bark, anise, tealeaves, add 20ml aromatic vinegar, 20g white sugar, boiling 60 minutes in the pressure cooker of 120 DEG C;
(5) pull out and drain away the water, and soak 10 minutes in the fish scale gelatin solution of 40 DEG C 6%, pull out and dry the air-dry 3-5 days of rear Exposure to Sunlight;
(6) by slitting for the fish after drying, put into the ceramic jar that 5kg fermented glutinous rice is housed and seal 7 days up for safekeeping.
(7) detect; The index detected comprises physical and chemical index and biochemical indicator;
(8) pack.
Claims (5)
1. a preparation method for crisp bone aid bag, is characterized in that:
(1) Feedstock treating
Get fresh fish to open abdomen and gill, do not decaptitate, do not scale, do not truncate, do not go fin, not segment, clean and drain;
(2) fish-bone shortcakeization
Be 45:1000 by the mass ratio g/g of edible salt and the flesh of fish, in the flesh of fish, add edible salt dipping; Again the fish 1000g flooded is carried out fried in the fish oil of 3000g; The fish 1000g exploded is put into flavoring, boiling 60 minutes in the pressure cooker of 120 DEG C;
(3) gelation urged by gelatin
Well-done fish is pulled out and drains away the water, soak in fish scale gelatin solution, pull out and dry rear Exposure to Sunlight air-dry 5 days;
(4) fish step (3) obtained is slitting, puts into the ceramic jar that 5kg fermented glutinous rice is housed and seal 7 days up for safekeeping after drying, and makes crisp bone aid bag.
2. the preparation method of a kind of crisp bone aid bag according to claim 1, is characterized in that: the described edible salt that adds in the flesh of fish floods 18-24 hour.
3. the preparation method of a kind of crisp bone aid bag according to claim 1, is characterized in that: described fish oil temperature controls at 160-170 DEG C, deep-fat frying time 13-15 minute.
4. the preparation method of a kind of crisp bone aid bag according to claim 1, is characterized in that: described flavoring formula is: the public fragrant 5g of water 1500g, fourth, husky ginger 7.5g, Radix Glycyrrhizae 5g, dark plum 15g, cassia bark 0.5g, anistree 0.5g, vinegar 20g, tealeaves 20g, white sugar 20g.
5. the preparation method of a kind of crisp bone aid bag according to claim 1, it is characterized in that described fish scale gelatin solution concentration is 6%, soaking temperature and time are respectively 40 DEG C and 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410573553.6A CN104351848A (en) | 2014-10-24 | 2014-10-24 | Preparation method of crispy-bone pickled fish |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410573553.6A CN104351848A (en) | 2014-10-24 | 2014-10-24 | Preparation method of crispy-bone pickled fish |
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| CN104351848A true CN104351848A (en) | 2015-02-18 |
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| CN201410573553.6A Pending CN104351848A (en) | 2014-10-24 | 2014-10-24 | Preparation method of crispy-bone pickled fish |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011221A (en) * | 2015-04-30 | 2015-11-04 | 渤海大学 | Canned sweet sour fragrant crisp fish bones and making method thereof |
| CN105533490A (en) * | 2015-12-04 | 2016-05-04 | 武汉市水产科学研究所 | Making method of crispy scale megalobrama amblycephala |
| CN105747160A (en) * | 2016-03-04 | 2016-07-13 | 江西风土人情实业有限公司 | Method for preparing raw materials of vinasse dried fish by virtue of wet process |
| CN105851933A (en) * | 2016-04-20 | 2016-08-17 | 杨长春 | Preparation technology of health care pickled fish |
| CN107373466A (en) * | 2017-09-06 | 2017-11-24 | 唐仲湖 | A kind of fish product preparation method |
| CN109221877A (en) * | 2018-08-31 | 2019-01-18 | 苏炳京 | Health-care steeping pot-stewed chicken pawl and its processing method |
Citations (5)
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| CN1071555A (en) * | 1991-10-19 | 1993-05-05 | 贺平亚 | Instant rice, congee, the incorporate method for making of crispy rice |
| CN1907132A (en) * | 2006-08-18 | 2007-02-07 | 刘庆琛 | Method for making Stemmacantha uniflora foodstuff |
| CN100998424A (en) * | 2006-12-26 | 2007-07-18 | 熊新安 | Method for cooking fish with distillers' grains |
| CN101658307A (en) * | 2009-09-21 | 2010-03-03 | 李长智 | Method for producing air-dried fish with crisp bones |
| CN101703275A (en) * | 2009-11-23 | 2010-05-12 | 胡衡芝 | Method for preparing black rice pickled fish |
-
2014
- 2014-10-24 CN CN201410573553.6A patent/CN104351848A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1071555A (en) * | 1991-10-19 | 1993-05-05 | 贺平亚 | Instant rice, congee, the incorporate method for making of crispy rice |
| CN1907132A (en) * | 2006-08-18 | 2007-02-07 | 刘庆琛 | Method for making Stemmacantha uniflora foodstuff |
| CN100998424A (en) * | 2006-12-26 | 2007-07-18 | 熊新安 | Method for cooking fish with distillers' grains |
| CN101658307A (en) * | 2009-09-21 | 2010-03-03 | 李长智 | Method for producing air-dried fish with crisp bones |
| CN101703275A (en) * | 2009-11-23 | 2010-05-12 | 胡衡芝 | Method for preparing black rice pickled fish |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011221A (en) * | 2015-04-30 | 2015-11-04 | 渤海大学 | Canned sweet sour fragrant crisp fish bones and making method thereof |
| CN105011221B (en) * | 2015-04-30 | 2018-10-12 | 渤海大学 | A kind of sweet and sour crisp-fried fish ossuary head and preparation method thereof |
| CN105533490A (en) * | 2015-12-04 | 2016-05-04 | 武汉市水产科学研究所 | Making method of crispy scale megalobrama amblycephala |
| CN105533490B (en) * | 2015-12-04 | 2019-08-06 | 武汉市农业科学院 | A kind of production method of shortcake squama blunt snout bream |
| CN105747160A (en) * | 2016-03-04 | 2016-07-13 | 江西风土人情实业有限公司 | Method for preparing raw materials of vinasse dried fish by virtue of wet process |
| CN105851933A (en) * | 2016-04-20 | 2016-08-17 | 杨长春 | Preparation technology of health care pickled fish |
| CN107373466A (en) * | 2017-09-06 | 2017-11-24 | 唐仲湖 | A kind of fish product preparation method |
| CN109221877A (en) * | 2018-08-31 | 2019-01-18 | 苏炳京 | Health-care steeping pot-stewed chicken pawl and its processing method |
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