CN104643150A - Fresh fish food matched with instant noodles and preparation method thereof - Google Patents
Fresh fish food matched with instant noodles and preparation method thereof Download PDFInfo
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- CN104643150A CN104643150A CN201310584929.9A CN201310584929A CN104643150A CN 104643150 A CN104643150 A CN 104643150A CN 201310584929 A CN201310584929 A CN 201310584929A CN 104643150 A CN104643150 A CN 104643150A
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Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
A fresh fish food matched with instant noodles and a preparation method thereof. The preparation method includes a step of preparing fish soup: (1) washing and draining residual materials comprising separated fish head, fish tail and fish bones; (2) impregnating the residual materials in a mixed solution composed of acetic acid and ethanol for 15 min; (3) rinsing the impregnated material in clear water until the fish is clean and white; (4) boiling the treated fish materials in a high-pressure container with addition of water; and (5) filtering remains to obtain the fish soup. The fish soup also can be used for being matched with muddy fish for boiling fish paste or soup bases of hot pot. In the invention, fish in different parts through separation of fresh fish can be used for preparing the fresh fish foods in different tastes, such as: fish steak with pickled sour vegetables, spicy-hot cut fish, fish pieces with pickled sour vegetables and fish sauce. The fresh fish food is characterized by comprising following components, on the basis of 100 parts of flesh from fish steak, fish with skin and pure fish flesh, 2-3 parts of salt, 1.5-25 parts of ginger juice, 1.2 parts of cooking wine, 0.5-1 part of sugar, 0.5 parts of chicken essence, 0.3 parts of pepper powder, 0.3-0.7 parts of lemon juice, 1-2 parts of oyster sauce, 5-7 parts of vegetable oil, 4-8 parts of starch, 0.7 parts of essence of soup stock, 2 parts of powder of Chinese prickly ash and 3 parts of chilli powder.
Description
Technical field:
After the present invention relates to the disintegration of a kind of fresh fish, the flesh of fish of different parts is made product and is made instant noodles fixing and preparation method thereof with the remaining waste material that disintegrates.
Background technology
The flesh of fish of different parts after disintegrating with fresh fish, the supporting material of instant noodles making various taste is contracted for fixed output quotas product, has sauerkraut steck, spicy fish fourth, the Fish with Chinese Sauerkraut block, spicy fish meat pulp.This product is made up of the fish fourth of steck meat, belt leather, fish block, the flesh of fish, starch, salt, ginger juice, lemon juice, chive, Chinese prickly ash, light-coloured vinegar, chickens' extract, cooking wine, hot red pepper oil, plant wet goods.Through secret baking, the vacuum-packed series instant noodles auxiliary products of sterilization.Delicious flavour, without fish bony spur, edible safety is convenient, has higher edibility.
The In Middle And Lower Reaches of Changjiang River flesh of fish exported and constantly increased from sales volume in recent years, although all washed in a pan start-up capital, what sell is resource, remaining fish head fish tail spur, the low price process that fish guts has, what have rottenly throws into rubbish, causes waste and environmental pollution, and these resources to become product remaining fish remains to make fish-meal by deep processing be also a considerable wealth.
Summary of the invention:
The object of the invention is to provide one to make full use of the stock of fish, the flesh of fish after not only fresh fish slaughters disintegration manufactures product, and fish head, fish tail, fish bony spur, fin, the internal organ after disintegrating; Kill fish soup juice that is clean, that go raw meat to boil in a large scale through cleaning, immersion, row, be can be made into by concentrated, fish meat paste, the chafing dish bottom flavorings of various taste.After fish soup juice Xi is wet, mix flour manufactures instant noodles, supporting one-tenth spicy fish fourth instant noodles, sauerkraut steck instant noodles, the Fish with Chinese Sauerkraut block instant noodles, fish meat paste instant noodles.The fresh and tender exquisiteness of mouthfeel, non-fried, long shelf-life, deposits 6 months stay-in-grade fresh fish series foods at normal temperatures; And provide a kind of manufacturing process simple, suitable production in enormous quantities.
The preparation method of above-mentioned a kind of fish food, its feature is first to make fish soup juice; By fish head, fish tail, fish bony spur, fin, internal organ etc. that fresh fish disintegrates, pluck fish guts black film and fish courage and fish intestines are cleaned out, after rinsing row blood drains, ethanol 2% is about in concentration, soak in acetic acid 5% mixed aqueous solution and remove raw meat ten minutes, use clear water rinsing only white to fish matter again, without mucus without watery blood drain well.The raw material mix homogeneous impregnation about the 20-25 minute spices crushing and water-addings 20 liters such as ginger 1.5, Bulbus Allii Fistulosi 1.5, fennel 1, cloves 1, cassia bark 3 being decocted into fragrant juice and drain, insert in high-pressure bottle and boil, temperature 120-130, pressure is advisable at 5kg, time 25-30 minute, more nutrition is allowed fully to be hydrolyzed, make to pay the flesh of fish on fish-bone frame come off in fish soup juice through to stir, remove oil slick, filter out fish remains and obtain fish soup juice, (fish soup juice, at normal temperatures natural coagulation).Vacuum packaging microwave disinfection to be cooled becomes chafing dish material to contract for fixed output quotas product.
The preparation method of fish food of the present invention, is characterized in that above-mentioned fish soup juice joins the fish meat paste (having spicy or not peppery two kinds) of putting fish meat puree that fresh fish chops system and being brewed into through secret and fish soup juice.
Fish meat paste technical scheme of the present invention, when it is characterized in that making fish meat paste, fish soup juice adds the ratio (fish soup juice 100-fish meat puree 20) of fish meat puree.(namely joining all the other compositions with the weight of fish meat puree to add in fish meat puree with the percent basis accounting for fish meat puree weight), salt 1.5-2 chickens' extract 0.2 cream soup essence 0.2, white sugar 0.4, ginger juice 1, peanut oil 4, lemon juice 0.2 plant protein powder 8-16, by fish meat puree mix evenly when the fish soup juice floating-point more than 100 DEG C, add fish meat puree, make fish meat puree in fish soup, seem fresher and tenderer tasty and refreshing.Be cooled to less than 80 DEG C to carry out vacuum packaging microwave disinfection and form the supporting material of fish meat paste instant noodles and to contract for fixed output quotas product.
The preparation method of fish food of the present invention, it is characterized in that the steck meat after fresh fish disintegration is cleaned to drain, adopt low temperature less salt, ginger juice, cooking wine, white sugar, chickens' extract, fish milli oil, lemon juice, pepper powder, starch, vegetable oil mix evenly pickle within 20-25 minute, make steck meat fully tasty draining bake, pump flesh of fish chop thorn, put secret post-drying in fish meat paste while hot into, to be cooledly carry out vacuum packaging, microwave disinfection forms the auxiliary products of sauerkraut steck instant noodle seasoning bag.
Technical scheme of the present invention is this fresh fish food, and its component accounts for the percent basis of flesh of fish re-scheduling amount by all the other flavouring component of weight 100 of steck meat.Flesh of fish row 100 less salt 2-3 ginger juice 2.5, cooking wine 1.2 white sugar 1, chickens' extract 0.5 pepper powder 0.3, lemon juice 0.8, vegetable oil 5, fish milli oil 2, starch 8.
The preparation method of fresh fish food of the present invention, after it is characterized in that the steck meat part after disintegrating makes the said goods, the flesh of fish part of residue belt leather.To prune the flesh of fish thicker above fish-skin, but fish-skin also leaves 1.5 centimeters of thick subcutaneous fats stingless without bone and the flesh of fish, drain through cleaning, mix evenly to pickle with salt, ginger juice, cooking wine, light-coloured vinegar, sugar, green onion juice, chickens' extract, zanthoxylum powder, 13 perfume, lemon juice, starch, vegetable oil and within 20-30 minute, make the flesh of fish tasty mix vegetable oil inlet be baked to ripely to change the spicy or not peppery fish meat paste secret of cutter adult fish fourth mix to certain hardness, after drying, the vacuum packaging microwave disinfection that carries out to be cooled forms spicy fish fourth instant noodle seasoning bag auxiliary products.
Spicy fish fourth technical scheme of the present invention is this spicy fish fourth food, its component by (with the flesh of fish weight of belt leather be 100 all the other flavouring component account for the flesh of fish weight percent basis.The fragrant 1.1 lemon juice 0.5-0.7 of ginger juice 2.5 cooking wine 1.2 white sugar 1 chickens' extract 0.5 green onion juice 1 light-coloured vinegar 0.8 zanthoxylum powder 0.3 capsicum 30 three, starch 8 vegetable oil 7-9
The preparation method of fresh fish food of the present invention, it is characterized in that the remaining pure flesh of fish part of above making spicy fish fourth, fish meat puree is chopped into through cleaning to drain, join bleed off pressure squeezing ginger juice, green onion juice, lemon juice, white sugar, chickens' extract, vegetable oil, konjaku flour, soy meal, when stirring into pasty state with fish soup juice, starting slowly to put into salt is stirred to energetically, be stirred in fish meat puree always and after having micropore state, make that thin type is rectangular puts in the microscler dish of stainless steel that to enter oven cooking cycle ripe in sclerosis into, change cutter adult fish block and arrive while hot and soak post-drying into fish meat paste secret.The vacuum packaging microwave disinfection that carries out to be cooled forms the supporting material of the Fish with Chinese Sauerkraut block instant noodles and to contract for fixed output quotas product.
The Fish with Chinese Sauerkraut block technical scheme of the present invention: be this fresh fish food, when its feature is to make product, its component is by with the weight 100-30 fish soup juice of fish meat puree, its flavouring with the percent basis of fish meat puree weight, ginger juice 2.5, chive juice 1.5, salt 1.1-2 white sugar 0.5 chickens' extract 0.5, lemon juice 1, vegetable oil 8-10, konjaku flour 8-10, soy meal 10-13
Advantage and the effect of invention are:
1, these series of products take full advantage of the stock of fish, are also on the basis of existing instant noodles, carry out the perfect adaptation that Intogration and Innovation makes fish producing region resource make full use of, and carry forward the cooking skill of China's cooking culture over the past thousands of years and China.These series of products are without fish bony spur without fishlike smell, and the old and the young are suitable for meeting public demand.
2, the series of products of this fresh fish food are blank on current instant noodles market.Health is a kind of wealth, Chinese also all promotes in vigorous health in selection, immunity is strong and not easily fat, brain is dynamic turns food flexibly, further be familiar with so the nutritive value of people to aquatic products fish, Shrimp waste has, become the development trend of Chinese and the adjustment of world's diet structure.Fish other meat non-can than, fat is primarily of unrighted acid, and collagen forms, molten point is low be usually in a liquid state as easy as rolling off a log assimilate by human body.3, fish isolating protein very abundant outside, also because of fat amido ethyl sulfonic acid, lipase, calcium, the vitamin B complex contained by it, shine wait all with health role.And albumen contained by fish, amino acid is identical with the amino acid in tissue, and therefore human absorptivity is high, has higher nutritive value.4, in production fish series of products, any harmful anticorrisive agent is not added as hydrogen peroxide, benzoic acid, sodium benzoate, carbon dioxide etc., and brightening agent and artificial color.5, more than this serial half a year fish products long fresh-keeping period normal temperature lower shelf-life.6, fish series of products preparation method of the present invention, technique is simple, and fish resource enriches, and is applicable to producing in enormous quantities.
Embodiment 1:
1 makes fish soup juice: the fish head after being disintegrated by fresh fish, fish tail, fish bony spur, fin, internal organ pluck black film and fish courage (internal organ that fish courage has broken in fresh fish disintegrates are forbidden to put into raw material), and fish intestines are cleaned out, soak with clear water, row kills in a large scale and only drains, put into that concentration is about 2% ethanol, the mixed liquor of acetic acid 5% soaks and removes raw meat in 15-20 minute, then go mucus watery blood clean white without drain well after dirt to fish raw material with clear water rinsing.By ginger 1.5, Bulbus Allii Fistulosi 1.5, fennel 1, cloves 1, cassia bark 3, spices decocts into juice and the raw material mix homogeneous impregnation about 20-25 minute drained with crushing and water-adding, insert in high container and boil, temperature is about 120-140 degree Celsius, pressure 5 kilograms is advisable, and time 25-30 minute allows more nutrition fully be hydrolyzed.Removing the oil slick above soup juice, adding salt 1.8 through stirring, make to pay the flesh of fish on fish-bone frame and come off in fish soup juice, elimination remains, are cooled to less than 80 DEG C and carry out vacuum packaging, and microwave disinfection forms bags for chafing dish soup stock product.
Embodiment 2:
The fish soup juice produced with said method, manufacture fish meat paste and get fish soup juice 100, chop the fish meat puree 20 of system, the percentage that all the other compositions account for fish meat puree weight adds in fish meat puree, salt 1.1 chickens' extract 0.2 soup-stock essence 0.2 white sugar 0.4, ginger juice 1.0, lemon juice 0.2 peanut oil 4, plant protein powder 7-9. are by even for fish mud mix, until fish soup juice floating-point more than 100 time, add fish meat puree and ceaselessly stir fish meat puree to well-done, make the fish meat paste of manufacture fresher and tenderer tasty and refreshing.To be cooledly carry out vacuum packaging microwave disinfection to less than 80 DEG C and form fish meat paste instant noodle seasoning bag auxiliary products.
Embodiment 3:
In flesh of fish part after fresh fish is disintegrated, take off steck meat 100, clean and drain, with the oily 1 starch 8. mix steck meat of low temperature less salt 2.5 ginger juice 2.5 cooking wine 1.2 white sugar 1 chickens' extract 0.5 pepper powder 0.3 lemon juice 0.3 vegetable oil 5 fish milli to evenly to pickle within 20-25 minute, make steck meat fully tasty draining bake into baking box, take out the spur in steck meat, after putting into fish meat paste secret while hot, taking-up oven dry is to be cooled carries out vacuum packaging, and microwave disinfection forms sauerkraut steck instant noodles and joins tote bag product.
Embodiment 4:
After fresh fish disintegrates, steck meat manufactures the flesh of fish part that sauerkraut steck leaves belt leather, the pure flesh of fish thicker on skin is cut away, but fish-skin also leave point thick subcutaneous fat of 1.5 and drain with low temperature without the flesh of fish 100 of spur through cleaning, salt 1.1 ginger juice 2.5, cooking wine 1, white sugar 1.5, chickens' extract 0.5, pepper powder 0.6 light-coloured vinegar 1 starch 6 vegetable oil 6 mix evenly pickles 20-30 minute, the flesh of fish of belt leather is flooded and tastyly drains mix vegetable oil, enter baking box slaking and have certain degree of hardness to the flesh of fish, but adult fish fourth mix fish meat paste is dried, the vacuum packaging microwave disinfection that carries out to be cooled forms spicy fish fourth instant noodle seasoning bag auxiliary products.
Embodiment 5
The preparation method of fresh fish food of the present invention, it is characterized in that the remaining pure flesh of fish part of above making spicy fish fourth, fish meat puree 100-30 fish soup juice 2.5 is made through cleaning to drain to chop, green onion juice 1.5, salt 1.5, join the ginger juice 2.5 bleeding off pressure squeezing, lemon juice 1, white sugar 0.5 chickens' extract 0.5, lemon juice 1, vegetable oil 8-10, konjaku flour 8-10, soy meal 10-13.Pasty state is stirred into fish soup juice, starting slowly to put into salt stirring will be energetically, be stirred to after fish meat puree meat has micropore state always, make the rectangular dish of putting into of thin type and bake sclerosis, change cutter adult fish block and soak the vacuum packaging after cooling of secret post-drying through fish meat paste, microwave disinfection forms the Fish with Chinese Sauerkraut block instant noodle seasoning bag auxiliary products.
Claims (6)
1. the preparation method of a fresh fish food is that after fresh fish disintegrates, the flesh of fish of different parts and fish head, fish tail, fish bony spur, fin, internal organ, the fresh fish food made by deep processing, is characterized in that first making fish soup juice.First remove fish scale, the fish cheek, with fish head, fish tail, fish bony spur, fin after disintegration, internal organ, first pluck after fish black film fish courage soaks row blood drains, be about the ethanol of 2% in concentration, soak ten minutes in the mixed solution of acetic acid 6%, then use clear water rinsing only white to fish raw material, without mucus, drain away the water without watery blood.Ginger 2, Bulbus Allii Fistulosi 1.5, fennel 0.2, cloves 0.1, cassia bark 0.3, crushing and water-adding 40 liters are boiled juice and stir evenly with the raw material drained, floods 25-30 minute, allow fragrance (the fish soup free from extraneous odour boiling out) to the marrow.Inserting in high-pressure bottle adds water again boils, and temperature is about 120-130 deg. C Pressure and is advisable at 5kg, within about time 20-30 minute, allows more nutrition fully be hydrolyzed.On fish-bone frame, oppress end come off in fish soup juice through stirring to make to pay, remove fish oil, elimination remains and obtain anchovy sauce.Also can by this fish soup juice cooling final vacuum packaging, microwave disinfection becomes chafing dish soup juice material bag.
2., as right wants the preparation method of a kind of fresh fish food as described in 1, when it is characterized in that making fish soup juice, adding the water yield ratio when raw material boils is raw material 100: water 120-140 is advisable.
3. a fresh fish food fish meat paste preparation method: when it is characterized in that making fish meat paste, get fish soup juice 100, join the fish meat puree 20 chopping system, (being namely added in fish meat puree with the percent basis of fish meat puree weight) salt 1.5-2.0 chickens' extract 0.2 soup-stock essence 0.2, white sugar 0.4, ginger juice 1, peanut oil 4, lemon juice 0.2, plant protein powder 8 one 16 and fish meat puree mix even, when the floating-point more than 100 degrees Celsius of fish soup juice, add the fish meat puree mixed and boil 10 minutes, make fish meat puree in soup juice, seem fresher and tenderer tasty and refreshing, cool less than 80 degrees Celsius, vacuum packaging, microwave disinfection forms fish meat paste.(above product can be made into spicy or not peppery two kinds).
4. the preparation method of a fresh fish food sauerkraut steck, it is characterized in that the steck meat after fresh fish disintegration, get steck meat 100, adopt low temperature less salt 2-3, ginger juice 2.5, cooking wine 1.2, white sugar 1, chickens' extract 0.5, pepper powder 0.3, lemon juice 0.3, fish milli oil 2, vegetable oil 5, starch 8, mix evenly cover 20-25 processed and divide and make that steck meat is fully tasty to be drained, baking slaking, pump flesh of fish chop thorn, arrive secret post-drying in fish meat paste while hot.Vacuum of carrying out to be cooled does packaging, and microwave disinfection forms the auxiliary products of sauerkraut steck instant noodle seasoning bag.
5. fresh fish food spicy fish fourth, preparation method is characterized in that the steck meat part after disintegrating has made a said goods, the flesh of fish part of residue belt leather, the flesh of fish thicker on fish-skin of pruning.But fish-skin also leaves 1.5 centimeters of thick subcutaneous fats without spur and the flesh of fish, drain through cleaning, get the belt leather flesh of fish 100 and adopt low temperature less salt 2-3 ginger juice 2.5 cooking wine 1.2 white sugar 1 chickens' extract 0.5 green onion juice 1 light-coloured vinegar 0.8 zanthoxylum powder 2 chilli powder 3,13 fragrant 1.1 lemon juice 0.5-0.7, starch 8 vegetable oil 7-9. mix is pickled and within 20-30 minute, is made that the flesh of fish is tasty to be drained, enter baking box to bake sclerosis and change cutter but adult fish fourth, by spicy or not peppery fish meat paste secret post-drying, to be cooledly carry out vacuum packaging, microwave disinfection forms spicy fish fourth instant noodle seasoning bag auxiliary products.
6. the method for fresh fish making food the Fish with Chinese Sauerkraut block, chop after it is characterized in that the remaining pure flesh of fish part of above-mentioned making fish fourth sauce is clean and draining and make fish meat puree, get fish meat puree 100 fish soup juice 50 ginger juice 1.5, green onion juice 1, salt 2.5-2.7, white sugar 0.8, chickens' extract 0.5, lemon juice 1, peanut oil 12-14 konjaku flour 8-10, soy meal 8-10. slowly puts into salt and stirs energetically when stirring into pasty state, be stirred in fish meat puree always and have micropore state, be made into rectangular the putting in the long dish of stainless steel of thin type again to enter oven cooking cycle slaking to certain hardness and change cutter adult fish block and dry to entering secret in fish meat paste, carry out vacuum packaging after cooling, microwave disinfection forms the Fish with Chinese Sauerkraut block material bag auxiliary products.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211742A (en) * | 2015-11-17 | 2016-01-06 | 谢兆琪 | The production technology of dietotherapy delicacy seafood dragon whiskers noodles |
| CN108813346A (en) * | 2018-06-25 | 2018-11-16 | 贵阳学院 | A kind of processing method in artificially-cultured giant salamander animal protein children face |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211742A (en) * | 2015-11-17 | 2016-01-06 | 谢兆琪 | The production technology of dietotherapy delicacy seafood dragon whiskers noodles |
| CN108813346A (en) * | 2018-06-25 | 2018-11-16 | 贵阳学院 | A kind of processing method in artificially-cultured giant salamander animal protein children face |
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