CN105394619A - Instant leiocassis longirostris head eaten with wine, and processing method of instant leiocassis longirostris head - Google Patents
Instant leiocassis longirostris head eaten with wine, and processing method of instant leiocassis longirostris head Download PDFInfo
- Publication number
- CN105394619A CN105394619A CN201510801578.1A CN201510801578A CN105394619A CN 105394619 A CN105394619 A CN 105394619A CN 201510801578 A CN201510801578 A CN 201510801578A CN 105394619 A CN105394619 A CN 105394619A
- Authority
- CN
- China
- Prior art keywords
- powder
- fish head
- head
- wine
- fish
- Prior art date
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
An instant leiocassis longirostris head eaten with wine is prepared from leiocassis longirostris head and spices according to 100:8, wherein the spices consist of the following components by weight: 6 kg of salt, 3.5 kg of white granulated sugar, 1.5 kg of paprika powder, 1.5 kg of chilli powder, 0.3 kg of cumin powder, 0.2 kg of fresh ginger powder, 0.3 kg of garlic powder, 0.05 kg of clove powder, 0.08 kg of caraway seed powder, 0.02 kg of spicy essence, 0.4 kg of gourmet powder, 0.5 kg of white spirit, 0.5 kg of oyster juice, 0.2 kg of honey, 0.25 kg of nutritional seasoner, 0.05 kg of whole milk powder, 0.05 kg of a peach blossom extract, 0.05 kg of a lily extract, 0.05 kg of a pepper leaf extract, 0.05 kg of corn peptide and 0.05 kg of wheat oligopeptide.
Description
Technical field
The present invention relates to food technology field, be specifically related to one and go with wine Ji Shi Channel-catfish fish head and processing method thereof.
Background technology
Along with the development of society and the raising of living standards of the people, people are also changing to the consumption pattern of food, not only be concerned about the nutrition of food, safety, to the delicious food of food, conveniently also more and more to pay attention to, the favorable rating of current consumer to instant flavour food is more and more higher.Channel-catfish fish head is the accessory substance that the processing of Channel-catfish fillet produces, and the soft deliciousness of the meat on fish head, edible part, than great, has larger edibility.But at present just equally main as feedstuff with other fish accessory substances, the significant wastage resource of this preciousness.
Modern people with the quickening pace of modern life, like the colony of drinking mostly can have a bit wine in one's spare time, the pot foods gone with wine in attractable point.But there is not yet the instant product of going with wine that Li Channel-catfish fish head makes in the market.Therefore, exploitation is gone with wine and is namely eaten the Man's Demands that Channel-catfish fish head product can meet modern love wine, can fill up again the blank of this series products on market, can also improve the higher value application level of the aquatic products processing enterprises to fish accessory substance.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of instant bagged, appetizing Ji Shi Channel-catfish fish head and the processing method thereof of going with wine.
Technical problem to be solved by this invention realizes by the following technical solutions:
One is gone with wine Ji Shi Channel-catfish fish head, the weight ratio of being pressed 100:8 by fish head and cure is formulated, wherein cure is made up of the component of following weight: salt 5.5-6kg, white granulated sugar 3.5-4kg, zanthoxylum powder 1.0-1.5kg, chilli powder 1.5-2kg, cumin powder 0.2-0.3kg, ginger powder 0.2-0.3kg, garlic powder 0.2-0.3kg, Ground Cloves 0.05-0.1kg, caraway seeds powder 0.05-0.08kg, spicy essence 0.02-0.03kg, monosodium glutamate 0.2-0.4kg, white wine 0.5-0.8kg, oyster juice 0.3-0.5kg, honey 0.2-0.3kg, nutrient condiments 0.20-0.30kg, whole-fat milk powder 0.04-0.06kg, Flos persicae extract 0.04-0.06kg, Bulbus Lilii extract 0.04-0.06kg, capsicum leaf extract 0.04-0.06kg, corn peptide 0.04-0.06kg, wheat oligopeptide 0.04-0.06kg,
The preparation method of described nutrient condiments is: cut into slices after being cleaned out by fresh balloonflower root, send into drying plant to dry, then pulverize, cross 85 mesh sieves, obtain balloonflower root dry powder, get balloonflower root dry powder 500g and extruded wheat powder 100g, orange meal 100g, polished rice powder 100g, gingili leaf powder 100g, jujube core powder 50g, purple perilla seed powder 50g, gumbo seed powder 50g, white mushroom powder 30g, smear tea 40g, skimmed milk power 100g, alkalize cocoa 80g, waxberry powder 40g and yolk powder 30g and mix, obtain nutrient condiments.
Go with wine the processing method of Ji Shi Channel-catfish fish head, step is as follows:
(1) Channel-catfish fish head cleans by pretreatment of raw material:, and the impurity such as the removing fish gill, fish blood, drain away the water for subsequent use.
(2) pickle tasty: by the fish head handled well in step (1) carrying out weight proportion and mixing by fish head and cure 100:8, in 0-4 DEG C of freezer, pickle 5 hours, stir per half an hour once with evenly tasty;
(3) low-temperature cold wind is dry: the fish head that step (2) obtains is drained unnecessary cure liquid, is placed in low-temperature cold wind drying machine, and 55 DEG C-60 DEG C keep 30-40 minute;
(4) fried except raw meat: the fish head that step (3) obtains to be put in oil cauldron at 150 DEG C-160 DEG C fried 30-60 second, pick up, drain surperficial oil slick;
(5) vacuum packaging: the fish head aluminium foil bag after fried process in step (4) is carried out vacuum packaging;
(6) sterilizing, cooling, labeling, stamp: packaged fish that step (4) is obtained 121 DEG C after sterilizing 20-30 minute through cooling, stamp.
The invention has the beneficial effects as follows: the present invention utilizes fillet to process Fu Chan Wu Channel-catfish fish head, adopts modern processing, through pickling, low-temperature cold wind is dry, fried except steps such as raw meat, vacuum packaging and sterilizings, obtains a Ji Shi Channel-catfish fish head product of going with wine completely newly.Product instant, mouthfeel strength are refreshing, fresh perfume (or spice) is spicy, thoroughly tasty, meet and like wine personage and the popular needs to being ichthyophagy leisure food.Cost of material of the present invention is very cheap, and technological process is simple to operation, is applicable to suitability for industrialized production, and greatly improves the added value of fish accessory substance, can produce good economic benefit.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
One is gone with wine Ji Shi Channel-catfish fish head, the weight ratio of being pressed 100:8 by fish head and cure is formulated, wherein cure is made up of the component of following weight: salt 6kg, white granulated sugar 3.5kg, zanthoxylum powder 1.5kg, chilli powder 1.5kg, cumin powder 0.3kg, ginger powder 0.2kg, garlic powder 0.3kg, Ground Cloves 0.05kg, caraway seeds powder 0.08kg, spicy essence 0.02kg, monosodium glutamate 0.4kg, white wine 0.5kg, oyster juice 0.5kg, honey 0.2kg, nutrient condiments 0.25kg, whole-fat milk powder 0.05kg, Flos persicae extract 0.05kg, Bulbus Lilii extract 0.05kg, capsicum leaf extract 0.05kg, corn peptide 0.05kg, wheat oligopeptide 0.05kg,
The preparation method of described nutrient condiments is: cut into slices after being cleaned out by fresh balloonflower root, send into drying plant to dry, then pulverize, cross 85 mesh sieves, obtain balloonflower root dry powder, get balloonflower root dry powder 500g and extruded wheat powder 100g, orange meal 100g, polished rice powder 100g, gingili leaf powder 100g, jujube core powder 50g, purple perilla seed powder 50g, gumbo seed powder 50g, white mushroom powder 30g, smear tea 40g, skimmed milk power 100g, alkalize cocoa 80g, waxberry powder 40g and yolk powder 30g and mix, obtain nutrient condiments.
Go with wine the processing method of Ji Shi Channel-catfish fish head, step is as follows:
(1) Channel-catfish fish head cleans by pretreatment of raw material:, and the impurity such as the removing fish gill, fish blood, drain away the water for subsequent use.
(2) pickle tasty: by the fish head handled well in step (1) carrying out weight proportion and mixing by fish head and cure 100:8, in 0-4 DEG C of freezer, pickle 5 hours, stir per half an hour once with evenly tasty;
(3) low-temperature cold wind is dry: the fish head that step (2) obtains is drained unnecessary cure liquid, is placed in low-temperature cold wind drying machine, and 55 DEG C-60 DEG C keep 30-40 minute;
(4) fried except raw meat: the fish head that step (3) obtains to be put in oil cauldron at 150 DEG C-160 DEG C fried 30-60 second, pick up, drain surperficial oil slick;
(5) vacuum packaging: the fish head aluminium foil bag after fried process in step (4) is carried out vacuum packaging;
(6) sterilizing, cooling, labeling, stamp: packaged fish that step (4) is obtained 121 DEG C after sterilizing 20-30 minute through cooling, stamp.
Embodiment 2
One is gone with wine Ji Shi Channel-catfish fish head, the weight ratio of being pressed 100:8 by fish head and cure is formulated, wherein cure is made up of the component of following weight: salt 5.5kg, white granulated sugar 4kg, zanthoxylum powder 1.0kg, chilli powder 2kg, cumin powder 0.2kg, ginger powder 0.3kg, garlic powder 0.2kg, Ground Cloves 0.1kg, caraway seeds powder 0.05kg, spicy essence 0.03kg, monosodium glutamate 0.2kg, white wine 0.8kg, oyster juice 0.3kg, honey 0.3kg, nutrient condiments 0.25kg, whole-fat milk powder 0.05kg, Flos persicae extract 0.05kg, Bulbus Lilii extract 0.05kg, capsicum leaf extract 0.05kg, corn peptide 0.05kg, wheat oligopeptide 0.05kg,
The preparation method of described nutrient condiments is: cut into slices after being cleaned out by fresh balloonflower root, send into drying plant to dry, then pulverize, cross 85 mesh sieves, obtain balloonflower root dry powder, get balloonflower root dry powder 500g and extruded wheat powder 100g, orange meal 100g, polished rice powder 100g, gingili leaf powder 100g, jujube core powder 50g, purple perilla seed powder 50g, gumbo seed powder 50g, white mushroom powder 30g, smear tea 40g, skimmed milk power 100g, alkalize cocoa 80g, waxberry powder 40g and yolk powder 30g and mix, obtain nutrient condiments.
Go with wine the processing method of Ji Shi Channel-catfish fish head, step is as follows:
(1) Channel-catfish fish head cleans by pretreatment of raw material:, and the impurity such as the removing fish gill, fish blood, drain away the water for subsequent use.
(2) pickle tasty: by the fish head handled well in step (1) carrying out weight proportion and mixing by fish head and cure 100:8, in 0-4 DEG C of freezer, pickle 5 hours, stir per half an hour once with evenly tasty;
(3) low-temperature cold wind is dry: the fish head that step (2) obtains is drained unnecessary cure liquid, is placed in low-temperature cold wind drying machine, and 55 DEG C-60 DEG C keep 30-40 minute;
(4) fried except raw meat: the fish head that step (3) obtains to be put in oil cauldron at 150 DEG C-160 DEG C fried 30-60 second, pick up, drain surperficial oil slick;
(5) vacuum packaging: the fish head aluminium foil bag after fried process in step (4) is carried out vacuum packaging;
(6) sterilizing, cooling, labeling, stamp: packaged fish that step (4) is obtained 121 DEG C after sterilizing 20-30 minute through cooling, stamp.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. an i.e. food Channel-catfish fish head of going with wine, it is characterized in that, the weight ratio of being pressed 100:8 by fish head and cure is formulated, wherein cure is made up of the component of following weight: salt 5.5-6kg, white granulated sugar 3.5-4kg, zanthoxylum powder 1.0-1.5kg, chilli powder 1.5-2kg, cumin powder 0.2-0.3kg, ginger powder 0.2-0.3kg, garlic powder 0.2-0.3kg, Ground Cloves 0.05-0.1kg, caraway seeds powder 0.05-0.08kg, spicy essence 0.02-0.03kg, monosodium glutamate 0.2-0.4kg, white wine 0.5-0.8kg, oyster juice 0.3-0.5kg, honey 0.2-0.3kg, nutrient condiments 0.20-0.30kg, whole-fat milk powder 0.04-0.06kg, Flos persicae extract 0.04-0.06kg, Bulbus Lilii extract 0.04-0.06kg, capsicum leaf extract 0.04-0.06kg, corn peptide 0.04-0.06kg, wheat oligopeptide 0.04-0.06kg,
The preparation method of described nutrient condiments is: cut into slices after being cleaned out by fresh balloonflower root, send into drying plant to dry, then pulverize, cross 85 mesh sieves, obtain balloonflower root dry powder, get balloonflower root dry powder 500g and extruded wheat powder 100g, orange meal 100g, polished rice powder 100g, gingili leaf powder 100g, jujube core powder 50g, purple perilla seed powder 50g, gumbo seed powder 50g, white mushroom powder 30g, smear tea 40g, skimmed milk power 100g, alkalize cocoa 80g, waxberry powder 40g and yolk powder 30g and mix, obtain nutrient condiments.
2. namely according to claim 1 going with wine eat a processing method for Channel-catfish fish head, and it is characterized in that, step is as follows:
(1) Channel-catfish fish head cleans by pretreatment of raw material:, and the removing fish gill, fish blood impurity, drain away the water for subsequent use;
(2) pickle tasty: by the fish head handled well in step (1) carrying out weight proportion and mixing by fish head and cure 100:8, in 0-4 DEG C of freezer, pickle 5 hours, stir per half an hour once with evenly tasty;
(3) low-temperature cold wind is dry: the fish head that step (2) obtains is drained unnecessary cure liquid, is placed in low-temperature cold wind drying machine, and 55 DEG C-60 DEG C keep 30-40 minute;
(4) fried except raw meat: the fish head that step (3) obtains to be put in oil cauldron at 150 DEG C-160 DEG C fried 30-60 second, pick up, drain surperficial oil slick;
(5) vacuum packaging: the fish head aluminium foil bag after fried process in step (4) is carried out vacuum packaging;
(6) sterilizing, cooling, labeling, stamp: packaged fish that step (4) is obtained 121 DEG C after sterilizing 20-30 minute through cooling, stamp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510801578.1A CN105394619A (en) | 2015-11-19 | 2015-11-19 | Instant leiocassis longirostris head eaten with wine, and processing method of instant leiocassis longirostris head |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510801578.1A CN105394619A (en) | 2015-11-19 | 2015-11-19 | Instant leiocassis longirostris head eaten with wine, and processing method of instant leiocassis longirostris head |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105394619A true CN105394619A (en) | 2016-03-16 |
Family
ID=55460668
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510801578.1A Pending CN105394619A (en) | 2015-11-19 | 2015-11-19 | Instant leiocassis longirostris head eaten with wine, and processing method of instant leiocassis longirostris head |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105394619A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690072A (en) * | 2016-11-29 | 2017-05-24 | 安徽富煌三珍食品集团有限公司 | Preparation method for fried and crispy green bean fish bones |
| CN106722405A (en) * | 2016-12-19 | 2017-05-31 | 江南大学 | A kind of processing method of quick-freezing cooked Feng Wei Channel-catfish fishes |
| WO2019169808A1 (en) * | 2018-03-05 | 2019-09-12 | 江南大学 | Method for lengthening shelf life of prepared fish head after pre-frying prepared fish head in central kitchen |
| JP7496199B2 (en) | 2019-11-19 | 2024-06-06 | ハウス食品グループ本社株式会社 | Edible composition and composition for suppressing reduction in spiciness or for enhancing spiciness |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606728A (en) * | 2009-07-15 | 2009-12-23 | 蒋崇国 | Has fish head food of health care and preparation method thereof |
| CN103082343A (en) * | 2013-01-19 | 2013-05-08 | 周比玥 | Method for cooking heath-care big head fish |
| CN103689661A (en) * | 2013-11-28 | 2014-04-02 | 华中农业大学 | Instant double-pepper fish head and production method thereof |
-
2015
- 2015-11-19 CN CN201510801578.1A patent/CN105394619A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606728A (en) * | 2009-07-15 | 2009-12-23 | 蒋崇国 | Has fish head food of health care and preparation method thereof |
| CN103082343A (en) * | 2013-01-19 | 2013-05-08 | 周比玥 | Method for cooking heath-care big head fish |
| CN103689661A (en) * | 2013-11-28 | 2014-04-02 | 华中农业大学 | Instant double-pepper fish head and production method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690072A (en) * | 2016-11-29 | 2017-05-24 | 安徽富煌三珍食品集团有限公司 | Preparation method for fried and crispy green bean fish bones |
| CN106722405A (en) * | 2016-12-19 | 2017-05-31 | 江南大学 | A kind of processing method of quick-freezing cooked Feng Wei Channel-catfish fishes |
| WO2019169808A1 (en) * | 2018-03-05 | 2019-09-12 | 江南大学 | Method for lengthening shelf life of prepared fish head after pre-frying prepared fish head in central kitchen |
| JP7496199B2 (en) | 2019-11-19 | 2024-06-06 | ハウス食品グループ本社株式会社 | Edible composition and composition for suppressing reduction in spiciness or for enhancing spiciness |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103989145B (en) | Chicken hot and spicy sauce and preparation method thereof | |
| CN102696998A (en) | Wild vegetable instant food and processing method thereof | |
| KR20110072925A (en) | Method of producing fusion jangajji including many kinds of vegetables and fruits | |
| CN102293414A (en) | Preparation method of fruit sausage | |
| CN106798280A (en) | The preparation method of local flavor grain capsicum | |
| CN105394619A (en) | Instant leiocassis longirostris head eaten with wine, and processing method of instant leiocassis longirostris head | |
| CN104997068A (en) | Ready-to-eat juice-soaking pulled fish and processing method thereof | |
| CN102715413B (en) | Steamed shrimp dumpling in soup and method for producing same | |
| CN105360997A (en) | Instant Ictalurus punctatus stomach and processing method thereof | |
| CN104381966A (en) | Fermented chili | |
| CN101803771B (en) | Flexible packaging food containing green vegetables and manufacturing process thereof | |
| CN105231159A (en) | Composite dried meat floss sauce and making method thereof | |
| CN102204683B (en) | Method for processing pickle type livestock and poultry liver food | |
| RU2167530C2 (en) | Method of preparing salad | |
| CN101653273A (en) | Sinonovacula constricta leisure food and processing method thereof | |
| CN104106790B (en) | A kind of sea food flavor thick broad-bean sauce and preparation method thereof | |
| CN105475971A (en) | Chinese toon sauce and preparation method thereof | |
| CN102450679A (en) | Red date sausage | |
| CN101569381B (en) | Processing method of seafood instant congee | |
| CN104705670A (en) | Curry flavored donkey meat can and processing technology thereof | |
| CN104172051B (en) | A kind of local flavor acid soup dips in water and preparation method thereof | |
| KR100785712B1 (en) | Method of manufacturing ketchup in red, green or yellow color using liquid Kimchi | |
| KR100407229B1 (en) | The manufacturing method of salted fish treated with an extract of citron | |
| CN104719983A (en) | Sticky rice fish ball and preparation method thereof | |
| KR101023449B1 (en) | Manufacturing method of kimchi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160316 |
|
| RJ01 | Rejection of invention patent application after publication |