CN104783227B - The preparation method of the small anchovies of instant flavour - Google Patents
The preparation method of the small anchovies of instant flavour Download PDFInfo
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- CN104783227B CN104783227B CN201510238629.4A CN201510238629A CN104783227B CN 104783227 B CN104783227 B CN 104783227B CN 201510238629 A CN201510238629 A CN 201510238629A CN 104783227 B CN104783227 B CN 104783227B
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Abstract
The invention discloses a kind of preparation method of the small anchovies of instant flavour, comprise the following steps：A. it is standby to prepare flavoring；B. impurity elimination is cleaned, fresh small anchovies is soaked 25 minutes with clear water, stirs, removes impurity removing；C. the small anchovies after cleaning impurity elimination is pulled out, drains to anhydrous and drip；D. the small anchovies to drain the water is put into frying in oil cauldron, 110 120 DEG C of oil temperature, deep-fat frying time 23 minutes, then pours out, drain to oil-free and drip；E. season, the small anchovies for draining oil is put into seasoning kettle, then be sequentially placed into the flavoring and salt prepared, it is 50 60 DEG C to make flavoring temperature, is stirred 35 minutes, and the weight ratio of small anchovies, flavoring and salt is 10:2:0.1；F. the small anchovies seasoned is dispensed, vacuum packaging；G. the small anchovies after packaging is stood 20 30 minutes at room temperature；And then high temperature sterilization h..
Description
Technical field
The present invention relates to a kind of processing method of ready-to-eat food, more particularly to a kind of preparation side of the small anchovies of instant flavour
Method.
Background technology
The regional aquatic products in China Hunan south enriches, and the small anchovies of instant flavour is the popular instant flavour food in Hunan south area, nutrition
It is abundant, spicy opening, instant bagged, therefore liked deeply by the masses.
The small anchovies food of these instant flavours of present market sale, its process all by pickling, desalting, drying,
The steps such as fried, seasoning, packaging and sterilization, some also have stew in soy sauce step.To pickle be for deodorization, enters taste.To be used when pickling
Substantial amounts of salt, also have while using deodorization liquid, also use sauces afterwards.So not only add processing when
Between, cost, and the flesh of fish inside can remain excessive salt, health can be influenceed.In order to which excessive salt is removed, it is necessary to
Increase is desalted step, still, because salt is entered inside the flesh of fish after pickling, so not only add processing time,
Cost, and excessive salt still can be remained inside the flesh of fish, health can be influenceed.
This defect reduces the applicable crowd of the small anchovies of instant flavour, have impact on the market sales volume, is unfavorable for the product
Utilization.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of small anchovies preparation side of instant flavour safe and healthy, that cost is low
Method.
In order to solve the above-mentioned technical problem, the preparation method of the small anchovies of instant flavour of the invention comprises the following steps：
A. it is standby to prepare flavoring；
B. impurity elimination is cleaned, fresh small anchovies is soaked 2-5 minutes with clear water, agitation, removes impurity removing；
C. the small anchovies after cleaning impurity elimination is pulled out, drains to anhydrous and drip；
D., the small anchovies to drain the water is put into oil cauldron to fried, 110-120 DEG C of oil temperature, deep-fat frying time 2-3 minutes, then
Pour out, drain to oil-free and drip；
E. season, the small anchovies for draining oil be put into seasoning kettle, then be sequentially placed into the flavoring and salt prepared,
It is 50-60 DEG C to make flavoring temperature, is stirred 3-5 minutes, and the weight ratio of small anchovies, flavoring and salt is 10:2:0.1；
F. the small anchovies seasoned is dispensed, vacuum packaging；
G. the small anchovies after packaging is stood into 20-30 minutes at room temperature；
And then high temperature sterilization h..
The flavoring is made of the raw material of following parts by weight：
Soybean oil 50-60 parts, onion 1-3 parts, ginger 1-2 parts, revolution blade of grass 2-3 parts, anistree 0.5-0.6 parts, cassia bark 1-2
Part, chilli 11-12 parts, cumin powder 2-3 parts, red rice powder 1-2 parts；
The preparation method of flavoring comprises the following steps：
A. revolution blade of grass is squeezed the juice, filtering is standby；
B. soybean oil is put into oil cauldron and is heated to 130 DEG C；
C. the onion after section is put into oil cauldron to boil 5 minutes；
D. the ginger after section is put into oil cauldron again to endure 15 minutes together；
E. anise, cassia bark, chilli are put into oil cauldron with enduring again, treat that onion and ginger are endured to dry plate, by anistree, osmanthus
Skin, chilli, onion and ginger raw material are pulled out；
F. cumin powder, red rice powder are placed into, stops heating, stands 10 minutes；
G. revolution blade of grass juice is put into oil cauldron, stirred.
The preparation method of the small anchovies of instant flavour of the present invention need not pickle and desalt step, i.e. frying after cleaning drains,
The time for step of pickling and desalt is eliminated, has saved cost, improves efficiency, and reduces containing for flesh of fish the inside salt
Amount, avoid and health is adversely affected because eating excessive salt.
The small anchovies to drain the water is put into oil cauldron to fried, 110-120 DEG C of oil temperature, it is deep-fat frying time 2-3 minutes, so fried
Rear small anchovies crust is golden yellow, revive is tender, and meat perfume (or spice) assails the nostrils, without fishlike smell., completely can be with using such fry step through experiment
Without pickling just energy deodorization, thus step of pickling and desalt can be omitted.
Seasoning step, the small anchovies for draining oil is put into seasoning kettle, then is sequentially placed into the flavoring and salt prepared,
It is 50-60 DEG C to make flavoring temperature, is stirred 3-5 minutes, and the weight ratio of small anchovies, flavoring and salt is 10:2:0.1, seasoning
It micro can enter after material and salt dissolving in small anchovies epidermis, fully met requirement of the people to small anchovies flavor, mouthfeel
Moderate, the content of oil and salt is few inside the flesh of fish, thus edible safety health.In order to coordinate with seasoning step, increase flavor,
Small anchovies after packaging is stood into 20-30 minutes at room temperature, when so adding the combination and fermentation of small anchovies meat and flavoring
Between, preferably play the effect of flavoring.
The step of instant flavour of the present invention small anchovies preparation method, be combined with each other, and realizes the purpose of the present invention, makes letter
It is single, safe and healthy, cost is low, efficiency high.
The flavoring of the present invention adds the flavor of small anchovies.
Revolution grass, it is cold in nature, containing glycosides displayed, triterpenoid saponin, organic acid, phenolic constituent, cumarin, sugar, fat, protein,
6- chrysoeriols, 7-a-L- rhamnosides and patuletin etc., there are clearing away heat and promoting diuresis, removing pattogenic heat from the blood and toxic material from the body effect.This flavoring
Revolution blade of grass juice is added, can reconcile the pungent of capsicum, avoids undue stimulating intestine and stomach.
Red rice, it is cream-coloured pink, it is waxy, it is aromatic, containing protein, carbohydrate, dietary fiber, phosphorus, iron, copper, vitamin A,
B, C and different trace elements.Red rice has rise plasma hdl cholesterol (HDL), improves the anti-oxidant energy of body
The effect of power, it is also significant to preventing and treating AS and other chronic diseases, internal resist can be improved by normal diet approach
Oxidation level, prevent and treat the chronic disease caused by the state of oxidation raises.This flavoring adds red rice powder, can be without using pericarpium zanthoxyli bungeani
Original red is kept in the case of seed or hot red pepper oil, and makes taste soft, avoids undue stimulating intestine and stomach, can also be reduced
Cholesterol, this flavoring is set to turn into a kind of healthy flavoring.After this flavoring adds red rice powder and cumin powder simultaneously, Ke Yi
Original fragrant spicy and color are kept in the case of without using pericarpium zanthoxyli bungeani seed or hot red pepper oil.
The flavoring of the present invention, without using pericarpium zanthoxyli bungeani seed or hot red pepper oil, reduce the usage amount of capsicum, avoid because
The largely undue stimulating intestine and stomach using capsicum；Meanwhile and can keeps the spicy flavor and color of existing flavoring substantially.
Onion, ginger are sequentially placed into oil cauldron with after enduring, and place into chilli, reduce the pepper flavor and can of stimulating intestine and stomach
Keep onion, the fragrant spicy of ginger；Stop heating after being put into cumin powder, red rice powder, the nutrition of red rice can be retained to greatest extent
And color and luster；Revolution blade of grass juice is finally putting into, its performance can be best kept, play the effect of its mediation capsicum pungent stimulates,
So as to realize the purpose of the present invention.
By experiment, flavoring of the invention prepares component and its dosage is 50 parts of soybean oil, 2 parts of onion, ginger 1.5
When part, 2 parts of revolution blade of grass, anistree 0.6 part, 1 part of cassia bark, 12 parts of chilli, 3 parts of cumin powder, 2 parts of red rice powder, effect is best.
Embodiment
The present invention is described in detail below：
Embodiment one
The preparation method of the small anchovies of instant flavour of the present invention comprises the following steps：
A. it is standby to prepare flavoring；
B. impurity elimination is cleaned, fresh small anchovies is soaked 2 minutes with clear water, agitation, removes impurity removing；
C. the small anchovies after cleaning impurity elimination is pulled out, drains to anhydrous and drip；
D. the small anchovies to drain the water is put into frying in oil cauldron, 110 DEG C of oil temperature, deep-fat frying time 2 minutes, then poured out, dripped
Do to oil-free and drip；
E. season, the small anchovies for draining oil be put into seasoning kettle, then be sequentially placed into the flavoring and salt prepared,
It is 50 DEG C to make flavoring temperature, is stirred 3 minutes, and the weight ratio of small anchovies, flavoring and salt is 10:2:0.1；
F. the small anchovies seasoned is dispensed, vacuum packaging；
G. the small anchovies after packaging is stood 20 minutes at room temperature；
And then high temperature sterilization h..
The flavoring of the small anchovies of instant flavour is made of the raw material of following parts by weight：50 parts of soybean oil, 2 parts of onion, ginger
1.5 parts, 2 parts of revolution blade of grass, anistree 0.6 part, 1 part of cassia bark, 12 parts of chilli, 3 parts of cumin powder, 2 parts of red rice powder.
The method for preparing the flavoring comprises the following steps：
A. revolution blade of grass is squeezed the juice, filtering is standby；
B. soybean oil is put into oil cauldron and is heated to 130 DEG C；
C. the onion after section is put into oil cauldron to boil 5 minutes；
D. the ginger after section is put into oil cauldron again to endure 15 minutes together；
E. anise, cassia bark, chilli are put into oil cauldron with enduring again, treat that onion and ginger are endured to dry plate, by anistree, osmanthus
Skin, chilli, onion and ginger raw material are pulled out；
F. cumin powder, red rice powder are placed into, stops heating, stands 10 minutes；
G. revolution blade of grass juice is put into oil cauldron, stirred.
Embodiment two
The preparation method of the small anchovies of instant flavour of the present invention comprises the following steps：
A. it is standby to prepare flavoring；
B. impurity elimination is cleaned, fresh small anchovies is soaked 5 minutes with clear water, agitation, removes impurity removing；
C. the small anchovies after cleaning impurity elimination is pulled out, drains to anhydrous and drip；
D. the small anchovies to drain the water is put into frying in oil cauldron, 120 DEG C of oil temperature, deep-fat frying time 3 minutes, then poured out, dripped
Do to oil-free and drip；
E. season, the small anchovies for draining oil be put into seasoning kettle, then be sequentially placed into the flavoring and salt prepared,
It is 60 DEG C to make flavoring temperature, is stirred 5 minutes, and the weight ratio of small anchovies, flavoring and salt is 10:2:0.1；
F. the small anchovies seasoned is dispensed, vacuum packaging；
G. the small anchovies after packaging is stood 30 minutes at room temperature；
And then high temperature sterilization h..
The flavoring of the small anchovies of instant flavour is made of the raw material of following parts by weight：50 parts of soybean oil, 1 part of onion, ginger 1
Part, 2 parts of revolution blade of grass, anistree 0.5 part, 1 part of cassia bark, 11 parts of chilli, 2 parts of cumin powder, 1 part of red rice powder.
Method for preparing flavoring is same as above.
Embodiment three
The preparation method of the small anchovies of instant flavour of the present invention comprises the following steps：
A. it is standby to prepare flavoring；
B. impurity elimination is cleaned, fresh small anchovies is soaked 4 minutes with clear water, agitation, removes impurity removing；
C. the small anchovies after cleaning impurity elimination is pulled out, drains to anhydrous and drip；
D. the small anchovies to drain the water is put into frying in oil cauldron, 115 DEG C of oil temperature, deep-fat frying time 3 minutes, then poured out, dripped
Do to oil-free and drip；
E. season, the small anchovies for draining oil be put into seasoning kettle, then be sequentially placed into the flavoring and salt prepared,
It is 55 DEG C to make flavoring temperature, is stirred 4 minutes, and the weight ratio of small anchovies, flavoring and salt is 10:2:0.1；
F. the small anchovies seasoned is dispensed, vacuum packaging；
G. the small anchovies after packaging is stood 25 minutes at room temperature；
And then high temperature sterilization h..
The flavoring of the small anchovies of instant flavour is made of the raw material of following parts by weight：60 parts of soybean oil, 3 parts of onion, ginger 2
Part, 3 parts of revolution blade of grass, anistree 0.6 part, 2 parts of cassia bark, 12 parts of chilli, 3 parts of cumin powder, 2 parts of red rice powder.
Method for preparing flavoring is same as above.
In above-described embodiment, the preparation method of the small anchovies of instant flavour and the parts by weight of flavoring raw material and preparation method thereof
Combination be not unique combinations mode, exchange combination can also realize the purpose of the present invention.
Claims (1)
1. a kind of preparation method of the small anchovies of instant flavour, it is characterised in that comprise the following steps：
A. it is standby to prepare flavoring；
B. impurity elimination is cleaned, fresh small anchovies is soaked 2-5 minutes with clear water, agitation, removes impurity removing；
C. the small anchovies after cleaning impurity elimination is pulled out, drains to anhydrous and drip；
D. the small anchovies to drain the water is put into frying in oil cauldron, 110-120 DEG C of oil temperature, deep-fat frying time 2-3 minutes, then poured out,
Drain to oil-free and drip；
E. season, the small anchovies for draining oil is put into seasoning kettle, then be sequentially placed into the flavoring and salt prepared, make tune
Taste substance temperature is 50-60 DEG C, is stirred 3-5 minutes, and the weight ratio of small anchovies, flavoring and salt is 10:2:0.1；
F. the small anchovies seasoned is dispensed, vacuum packaging；
G. the small anchovies after packaging is stood into 20-30 minutes at room temperature；
And then high temperature sterilization h.；
The flavoring is made of the raw material of following parts by weight：
Soybean oil 50-60 parts, onion 1-3 parts, ginger 1-2 parts, revolution blade of grass 2-3 parts, anistree 0.5-0.6 parts, cassia bark 1-2 parts,
Chilli 11-12 parts, cumin powder 2-3 parts, red rice powder 1-2 parts；
The preparation method of flavoring comprises the following steps：
(a) squeezes the juice revolution blade of grass, and filtering is standby；
(b) soybean oil is put into oil cauldron and is heated to 130 DEG C by；
(c) onion after section is put into oil cauldron and boiled 5 minutes by；
(d) ginger after section is put into oil cauldron again and endured 15 minutes together by；
(e) anise, cassia bark, chilli are put into oil cauldron with enduring by again, treat that onion and ginger are endured to dry plate, by anise, cassia bark,
Chilli, onion and ginger raw material are pulled out；
(f) places into cumin powder, red rice powder, stops heating, stands 10 minutes；
(g) revolution blade of grass juice is put into oil cauldron by, is stirred.
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