CN106174151A - The method for baking of oarfish - Google Patents
The method for baking of oarfish Download PDFInfo
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- CN106174151A CN106174151A CN201610605890.8A CN201610605890A CN106174151A CN 106174151 A CN106174151 A CN 106174151A CN 201610605890 A CN201610605890 A CN 201610605890A CN 106174151 A CN106174151 A CN 106174151A
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Abstract
A kind of method for baking of oarfish, its comprise the steps: material selection step, pickle step, preliminary working step, whipping step and procedure of processing after, wherein, in whipping step, adjuvant includes following each component: cocoanut jam, Herba Menthae powder, Fructus Piperis powder, sticky rice wine, spring water and Sal.The method for baking of above-mentioned oarfish, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after, can be made into oarfish finished product, and this oarfish finished product has the beneficial effect that processing is simple, can improve oarfish finished product local flavor degree, and, whole manufacturing process is suitable for industrialized production, has higher economic worth.
Description
Technical field
The present invention relates to marine products processing field, particularly relate to the method for baking of a kind of oarfish.
Background technology
Oarfish (Regalecus glesne) is also known as Boulogne Xi Erdi, popular name Dragon Palace envoy, the white Dragon King, Long Wangyu, big
Trichiurus haumela, big catfish king, sculler fish, fat fish, buy cattle, quite, pig essence, hundred Ns, earthquake fish, for spoke fin net-rope Lampridiform Regalecidae
One of which.It is widely distributed in deep-sea, the torrid zone.It is bony fish the longest in ocean, body bright silver, and abdomeinal fin is red, paddle, English former
Mean " oar fish ".Dorsal fin also takes on a red color, the longest, and the beginning what crown such as hair on the neck is preced with.
But, the eating method to oarfish is conventional boiling method at present, and mouthfeel is single.
Summary of the invention
Based on this, it is necessary to for the problems referred to above, it is provided that a kind of emperor processing simply, can improving oarfish finished product local flavor degree
The method for baking of Trichiurus haumela, to overcome deficiency of the prior art.
The method for baking of a kind of oarfish, comprises the steps:
1) selection of material: choose weight 300 grams～the oarfish of 500 grams, clean up after removing internal organs；
2) pickle: salt fines is uniformly spread in the both sides of the fish body of the oarfish after wash clean；
3) preliminary working: the fish maw toward the oarfish having salt fines drips 2～4 Fructus Citri Limoniae juice；
4) stirring: having the oarfish of Fructus Citri Limoniae juice to mix homogeneously with adjuvant by dripping, this adjuvant includes the quality of following each component
Ratio:
Cocoanut jam: 51～95 parts, Herba Menthae powder: 1.5～7 parts, Fructus Piperis powder: 0.5～10 part, sticky rice wine: 1.5～7 parts, mountain spring
Water: 10～40 parts and Sal: 2～10 parts；
5) processing: putting into baking box baking, temperature of getting angry 180～190 degree, reducing internal heat temperature 230～240 degree, cooking time exists
25～30 minutes.
Wherein in an embodiment, choose the oarfish that weight is at 300 grams, clean up after removing internal organs.
Wherein in an embodiment, choose the oarfish that weight is at 500 grams, clean up after removing internal organs.
Wherein in an embodiment, the fresh oarfish fished for, cutting is selected to be divided into several trapezoidal fish blocks.
Wherein in an embodiment, the fish block that several are trapezoidal is uniformly spread salt fines.
Wherein in an embodiment, the fish meat sheet pickled is spread out in rustless steel mesh sheet equably, dry in sending into drying room
Dry.
Wherein in an embodiment, drying room temperature 30 DEG C～45 DEG C, baking time 3～6 hours, dry to fillet moisture
Take out when reaching 45%～56%.
Wherein in an embodiment, oarfish fillet are totally immersed in auxiliary material liquid, smooth one side towards with
Family, coarse one side is downward.
Wherein in an embodiment, further comprise the steps of: packaging: the oarfish that baking is good is packaged packaging.
Wherein in an embodiment, in including step, the material used by packaging is heat sealability wrapping paper.
The method for baking of above-mentioned oarfish, through material selection step, pickle step, preliminary working step, stirring step
After rapid and procedure of processing, can be made into oarfish finished product, and this oarfish finished product has, and processing is simple, can improve oarfish finished product
The beneficial effect of local flavor degree, and, whole manufacturing process is suitable for industrialized production, has higher economic worth.
Detailed description of the invention
Understandable for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from, the concrete reality to the present invention below
The mode of executing is described in detail.Elaborate a lot of detail in the following description so that fully understanding the present invention.But
The present invention can implement to be much different from alternate manner described here, and those skilled in the art can be without prejudice to this
Doing similar improvement in the case of bright intension, therefore the present invention is not limited by following public specific embodiment.
After the method for baking of the oarfish of the present invention uses oarfish and adjuvant mix and blend, put into baking box or oven enters
Row processing and fabricating and prepare finished product, the composition of concrete adjuvant and the manufacture method of oarfish finished product to the present invention enter below
Row illustrates further.
The adjuvant of the present invention includes formula one, formula two, formula three, formula four, formula five and formula six.Wherein, join
Side one includes Mel juice.Formula two includes cocoanut jam.Formula three includes Flos Osmanthi Fragrantis sauce.Formula four includes Fructus Crataegi jam.Formula five includes
Flos Rosae Rugosae sauce.Formula six includes Mel juice 30～60 parts, cocoanut jam 30～60 parts, Flos Osmanthi Fragrantis sauce 30～60 parts, Fructus Crataegi jam 30～60 parts.
And for example, formula six includes the dispensing of following mass ratio: formula one 50%, formula 2 30%, formula 3 15%, formula 4 3%,
And formula 5 2%.
So that oarfish finished product has the fragrance of Flos Sophorae and Mel, in an embodiment, formula one includes following each group
The mass ratio divided: Flos Sophorae honeydew: 50～90 parts, Herba Menthae powder: 0.2～15 part, loquat powder: 1.0～5 parts, pomegranate wine: 1.2～6
Part, spring water: 10～40 parts and Sal: 2～10 parts.
So that oarfish finished product has the fragrance of Herba Fici Simplicissimae and Mel, in an embodiment, formula one includes as follows
The mass ratio of each component: Herba Fici Simplicissimae honeydew: 40～80 parts, Sucus Zingberis: 0.5～10 part, loquat powder: 1.5～7 parts, pomegranate wine:
3.5～4.0 parts, spring water: 12～55 parts and Sal: 2～10 parts.
So that oarfish finished product has the fragrance of Arillus Longan and Mel, in an embodiment, formula one includes following each group
The mass ratio divided: Arillus Longan honeydew: 25～85 parts, Clausena lansium (Lour.) Skeels juice: 0.5～15 part, loquat powder: 1.55～5 parts, pomegranate wine: 1.2～7
Part, spring water: 15～25 parts and Sal: 2～10 parts.
So that oarfish finished product has the fragrance of Fructus Litchi and Mel, in an embodiment, formula one includes following each group
Point mass ratio: Fructus Litchi honeydew: 50～95 parts, Passion Fruit Juice: 0.2～10 part, loquat powder: 2.1～5 parts, pomegranate wine: 3.5～
4.0 parts, spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, the i.e. honeybee producting honey of Flos Sophorae honeydew is the flower opened from Flos Sophorae tree, thus the Mel formed, and use this Mel
The honeydew made；Spring water is the spring water flowed out in mountain.Herba Fici Simplicissimae honeydew i.e. honeybee producting honey is to open from Herba Fici Simplicissimae tree
Flower, thus the Mel formed, and the honeydew made of this Mel.Arillus Longan honeydew i.e. honeybee producting honey is opened from longan
Flower, thus the Mel formed, and the honeydew made of this Mel.Fructus Litchi honeydew i.e. honeybee producting honey is the flower opened from litchi,
Thus the Mel formed, and the honeydew made of this Mel.
So that oarfish finished product has the fragrance of Cortex cocois radicis and Pericarpium Citri Reticulatae, in an embodiment, formula two includes following each group
The mass ratio divided: cocoanut jam: 43～85 parts, Pericarpium Citri Reticulatae: 0.3～16 part, Fructus Piperis powder: 1.1～5 parts, sticky rice wine: 2.5～5.0 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that oarfish finished product has the fragrance of Cortex cocois radicis and apple vinegar, in an embodiment, formula two includes following each
The mass ratio of component: cocoanut jam: 79～90 parts, apple vinegar: 1.0～5 parts, Fructus Piperis powder: 0.2～15 part, sticky rice wine: 1.0～5
Part, spring water: 10～40 parts and Sal: 2～10 parts.
So that oarfish finished product has the fragrance of Cortex cocois radicis and Herba Menthae, in an embodiment, formula two includes following each group
The mass ratio divided: cocoanut jam: 51～95 parts, Herba Menthae powder: 1.5～7 parts, Fructus Piperis powder: 0.5～10 part, sticky rice wine: 1.5～7 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that oarfish finished product has the fragrance of Cortex cocois radicis and Rhizoma Zingiberis Recens, in an embodiment, formula two includes following each component
Mass ratio: cocoanut jam: 57～85 parts, Sucus Zingberis: 1.55～5 parts, Fructus Piperis powder: 0.5～15 part, sticky rice wine: 1.55～5 parts, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, cocoanut jam i.e. uses the sauce that Cortex cocois radicis makes.The main component of Fructus Piperis powder is piperine, also contains some amounts
Aromatic oil, crude protein, crude fat and soluble nitrogen, raw meat of dispelling, aid digestion.Fructus Piperis powder divides white pepper powder and black pepper two
Kind, white pepper powder is that mellow fruit is sloughed the seed of peel and processed, and color is greyish white, and kernel is full, and abnormal smells from the patient is denseer, and quality is relatively
Good；The reality that black pepper is immaturity and dries processes, peel wrinkle and black, abnormal smells from the patient is thin.Both disposition is the most different.Expert
Saying, in black pepper is walked, highly seasoned, seasoning effect is the best；White pepper powder medical value is higher, walks table, and pungent scattered effect is more preferable.Can root
Select according to the hobby of consumption, such as, in an embodiment, Fructus Piperis powder is white pepper powder；And for example, in an embodiment, Fructus Piperis powder
For black pepper.
So that oarfish finished product has the fragrance of Flos Osmanthi Fragrantis and Clausena lansium (Lour.) Skeels, in an embodiment, formula three includes following each group
The mass ratio divided: Flos Osmanthi Fragrantis sauce: 67～90 parts, Clausena lansium (Lour.) Skeels juice: 2.1～5 parts, five spice powder: 0.2～10 part, Maca wine: 2.1～5 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that oarfish finished product has the fragrance of Flos Osmanthi Fragrantis and Passifolra edulis, in an embodiment, formula three includes following each
The mass ratio of component: Flos Osmanthi Fragrantis sauce: 40～88 parts, Passion Fruit Juice: 1.1～5 parts, five spice powder: 0.3～16 part, Maca wine: 1.1～5
Part, spring water: 10～40 parts and Sal: 2～10 parts.
So that oarfish finished product has the fragrance of Flos Osmanthi Fragrantis and Pericarpium Citri Reticulatae, in an embodiment, formula three includes following each group
The mass ratio divided: Flos Osmanthi Fragrantis sauce: 52～90 parts, Pericarpium Citri Reticulatae: 1.2～6 parts, five spice powder: 1.0～5 parts, Maca wine: 0.2～15 part, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that oarfish finished product has the fragrance of Flos Osmanthi Fragrantis and apple vinegar, in an embodiment, formula three includes following each
The mass ratio of component: Flos Osmanthi Fragrantis sauce: 73～95 parts, apple vinegar: 3.5～4.0 parts, five spice powder: 1.5～7 parts, Maca wine: 0.5～10
Part, spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, Flos Osmanthi Fragrantis sauce i.e. uses the sauce that Flos Osmanthi Fragrantis makes.Five spice powder is that the spice more than 5 kinds grinds to form powdery mixing
Together, often use decocting, fried before spread upon in chicken, duck meat class, it is possible to mix with fine salt to do and be stained with material and be used.It is widely used in east material
The dish of piquant taste of reason, be especially suitable for baking or fry soon meat, stew, boil in a covered pot over a slow fire, simmer, steam, seasoning made by meat and fish dishes of preparing food.Its title
Come from the Chinese culture balance to five tastes requirement sour, sweet, bitter, peppery, salty.Five spice powder is different because of dispensing, and it has multiple different mouth
Taste and different titles, such as spicy powder, fresh peppery powder etc., are family cookings, indispensable flavouring agent of going with rice or bread.
So that oarfish finished product has the fragrance of Fructus Crataegi and Herba Menthae, in an embodiment, formula four includes following each group
The mass ratio divided: Fructus Crataegi jam: 67～85 parts, Herba Menthae powder: 1.2～7 parts, cumin powder: 1.55～5 parts, olive wine: 0.5～15 part,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that oarfish finished product has the fragrance of Fructus Crataegi and Rhizoma Zingiberis Recens, in an embodiment, formula four includes following each component
Mass ratio: Fructus Crataegi jam: 77～90 parts, Sucus Zingberis: 3.5～4.0 parts, cumin powder: 2.1～5 parts, olive wine: 0.2～10 part, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that oarfish finished product has the fragrance of Fructus Crataegi and Clausena lansium (Lour.) Skeels, in an embodiment, formula four includes following each group
The mass ratio divided: Fructus Crataegi jam: 60～87 parts, Clausena lansium (Lour.) Skeels juice: 2.5～5.0 parts, cumin powder: 1.1～5 parts, olive wine: 0.3～16
Part, spring water: 10～40 parts and Sal: 2～10 parts.
So that oarfish finished product has the fragrance of Fructus Crataegi and Passifolra edulis, in an embodiment, formula four includes following each
The mass ratio of component: Fructus Crataegi jam: 71～93 parts, Passion Fruit Juice: 1.0～5 parts, cumin powder: 1.2～6 parts, olive wine: 1.0～5
Part, spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, Fructus Crataegi jam i.e. uses the sauce that Fructus Crataegi makes.Cumin powder is mainly by the spice such as Fructus Foeniculi and anise, Cortex cinnamomi japonici (Ramulus Cinnamomi) of resting in peace
Allotment grinds and forms together.
So that oarfish finished product has the fragrance of red rose and Pericarpium Citri Reticulatae, in an embodiment, formula five includes following each
The mass ratio of component: red rose beans: 65～82 parts, Pericarpium Citri Reticulatae: 1.5～7 parts, Cipangopaludina chinensis XIANGFEN: 3.5～4.0 parts, green liquor: 1.5～
7 parts, spring water: 10～40 parts and Sal: 2～10 parts.
So that oarfish finished product has the fragrance of rose white and Fructus Mali pumilae, in an embodiment, formula five includes following each
The mass ratio of component: rose white beans: 41～86 parts, apple vinegar: 1.55～5 parts, Cipangopaludina chinensis XIANGFEN: 1.2～7 parts, green liquor: 1.55
～5 parts, spring water: 10～40 parts and Sal: 2～10 parts.
So that oarfish finished product has the fragrance of purple rugose rose (Rosa rugosa var typica) and Herba Menthae, in an embodiment, formula five includes following each
The mass ratio of component: purple rugose rose (Rosa rugosa var typica) beans: 89～92 parts, Herba Menthae powder: 2.1～5 parts, Cipangopaludina chinensis XIANGFEN: 3.5～4.0 parts, green liquor: 2.1
～5 parts, spring water: 10～40 parts and Sal: 2～10 parts.
So that oarfish finished product has the fragrance of Autumn Gold and Rhizoma Zingiberis Recens, in an embodiment, formula five includes following each group
The mass ratio divided: Autumn Gold beans: 63～88 parts, Sucus Zingberis: 1.1～5 parts, Cipangopaludina chinensis XIANGFEN: 2.5～5.0 parts, green liquor: 1.1～5
Part, spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, red rose beans i.e. uses the Flos Rosae Rugosae sauce that red rose makes.Rose white beans i.e. uses the Flos Rosae Rugosae that rose white makes
Beans.Purple rugose rose (Rosa rugosa var typica) beans i.e. uses the Flos Rosae Rugosae sauce that purple rugose rose (Rosa rugosa var typica) makes.Autumn Gold beans i.e. uses the Flos Rosae Rugosae sauce that Autumn Gold makes.Cipangopaludina chinensis XIANGFEN
I.e. use the powder that the fragrant this spice of Cipangopaludina chinensis is made.
Cipangopaludina chinensis perfume (or spice) is a kind of spice, is usually used in boiling Cipangopaludina chinensis, and its Cipangopaludina chinensis therefore named is fragrant, and also referred to as lasting is blue.
Loquat powder refers to the powder made with Fractus Eriobotryae.Fractus Eriobotryae is also known as Lu Fructus Citri tangerinae, evergreen dungarunga.Folium Eriobotryae is rich in thick fine
Dimension and mineral element.Containing 0.4 gram of protein, 6.6 grams of carbohydrates in every hectogram Folium Eriobotryae meat, and containing vitamin B1 and dimension
Raw element C.The manufacturing process of loquat powder can use after being dried by Fractus Eriobotryae and grind to form powdery.
The method for baking of the oarfish of the present invention comprises the steps:
Step one: the selection of material: choose weight 300 grams～the oarfish of 500 grams, clean up after removing internal organs.
Concrete: such as, choose the oarfish that weight is at 300 grams, clean up after removing internal organs.And for example, choose weight to exist
The oarfish of 500 grams, cleans up after removing internal organs.
In order to select the fresh oarfish fished for, such as, choose the oarfish with certain movement ability, wherein this motion
Ability refers to select alive and kicking oarfish because oarfish if alive and kicking, be illustrated in be oarfish be healthy
's；And for example, choose fish scale oarfish completely, it will be understood that fish scale does not has the oarfish of defect, compare comparatively fresh.Such as, choose
The fish gill is cherry oarfish.Be appreciated that the fish gill be cherry oarfish explanation oarfish than comparatively fresh, not anoxia,
If the fish gill is bolarious, oarfish some anoxia is described, is not the freshest.Additionally, oarfish after death, the fish gill
Color can highlight color, therefore can not select the fish gill is the oarfish highlighting color.Such as, the color choosing surface is more shinny
Oarfish, because the water-quality ratio of such fish life is preferable, damage ratio is less, and contain in the health of fish is harmful to our human body
Material few, more relieved we people eats when.Such as, process is being chosen, it is possible to use the nose of consumer, Wen Yi
The abnormal smells from the patient of lower fish, if the fish that the time of dying is longer, particularly in summer, can send the most unpleasant stink, such fish
We had better not buy because fish may infect putrefaction bacteria.
Step 2: pickle: salt fines is uniformly spread in the both sides of the fish body of the oarfish after wash clean.
Concrete: in an embodiment, select the fresh oarfish fished for, cut and be divided into several trapezoidal fish blocks, every piece
Size be: length 5～9cm, width 3～7cm, thickness 3～5cm.Such as, the fish block that several are trapezoidal is uniformly spread salt
Powder.Such as, there is the fish block spreading salt fines to be placed in samming 12h in the refrigerator of 4 DEG C by dripping, thaw to half thawed state.
Step 3: preliminary working: the fish maw toward the oarfish having salt fines drips 2～4 Fructus Citri Limoniae juice.
Concrete: the fish meat sheet pickled is spread out in rustless steel mesh sheet equably, is dried in sending into drying room；Drying room temperature 30
DEG C～45 DEG C, baking time 3～6 hours, dry to fillet moisture reach 45%～56% time take out.
Step 4: have the oarfish of Fructus Citri Limoniae juice to mix homogeneously with adjuvant by dripping.In the present embodiment, this adjuvant includes following each
The mass ratio of component:
Cocoanut jam: 51～95 parts, Herba Menthae powder: 1.5～7 parts, Fructus Piperis powder: 0.5～10 part, sticky rice wine: 1.5～7 parts, mountain spring
Water: 10～40 parts and Sal: 2～10 parts.
It should be noted that by drip have the oarfish of Fructus Citri Limoniae juice to mix homogeneously with adjuvant time, the selection of adjuvant can be to join
Any one in Fang Yi, formula two, formula three, formula four, formula five and formula six, the present embodiment is with this adjuvant as Cortex cocois radicis
Illustrating as a example by beans, other embodiments is by that analogy.
Concrete: so that be uniformly mixed, in the present embodiment, for each fillet, use following stirring to walk
Rapid:
Step a1: be first totally immersed in auxiliary material liquid by oarfish fillet, smooth one side is towards user, coarse one
Side is downward.
Step a2: ring fillet, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up fillet from auxiliary material liquid.
In one embodiment, the stirring of step 4 can also be carried out by manual operation, when by manual operation, so that stir
Mix mix homogeneously, in the present embodiment, for each fillet, use following whipping step:
Step b1: be first totally immersed in auxiliary material liquid by oarfish fillet, smooth one side is towards user, coarse one
Side is downward；
Step b2: fillet with articulations digitorum manus ring, other limit middle finger and thumb encase gently；
Step b3: promoting middle finger, other finger is placed on smooth one side, rapidly by coarse one side upwards
Upset so that smooth one side towards under；
Step b4: when coarse one side is flipped up and during towards user, pick up fillet from auxiliary material liquid.
Step 5: processing: putting into baking box baking, temperature of getting angry 180～190 degree, reducing internal heat temperature 230～240 degree, during baking
Between at 25～30 minutes.
Concrete: such as, putting into baking box baking, temperature of getting angry 180 degree, reducing internal heat temperature 230 degree, cooking time is at 25 points
Clock；And for example, temperature of getting angry 190 degree, reducing internal heat temperature 240 degree, cooking time was at 25 minutes；And for example, temperature of getting angry 180 degree, reducing internal heat
Temperature 230 degree, cooking time was at 30 minutes.And for example, temperature of getting angry 180 degree, reducing internal heat temperature 240 degree, cooking time was at 30 minutes；
And for example, temperature of getting angry 180 degree, 230 degree of cooking time of reducing internal heat temperature were at 27 minutes；And for example, temperature of getting angry 190 degree, reducing internal heat temperature
240 degree, cooking time was at 27 minutes.
Step 6: packaging: the oarfish that baking is good is packaged packaging.
Concrete: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.Product appearance after packaging is graceful, easy to use.In the present embodiment, packaging film uses heat sealability wrapping paper, and heat sealability is packed
Paper has heat sealability, aeration, and oil resistant, a water-tolerant, the feature such as safe and harmless.In order to make wrapping paper have heat sealability,
Will on the surface of heat sealing resin paper coated with coating or with polyethylene bind make it have heat sealability, secondary operations need not be carried out to obtain
Obtaining aeration, its aeration can require be controlled by according to user.The food packed with this wrapping paper with aeration,
Available electromagnetic wave heating, there is no steam, so can keep the salubrious of food surface in packaging.In other embodiments, packaging
Film can also use insulation wrapping paper.Insulation wrapping paper can keep fragrant, fresh, temperature, for people different after being packed by prepared food
Occasion eats easily, lives allegro demand adapting to current people.The principle of this building paper is as solar energy heating
Device is the same, it is possible to convert light energy into heat energy.Generally people only need to be placed on, this special paper, the place that solar ray energy irradiates, should
The space that paper bag encloses will constantly have heat supplement to enter, so that the food in paper keeps certain temperature, in order to Ren Mensui
Time have the cuisines that fragrant heat is good to eat.
Embodiment one
Step one: choose the oarfish that weight is at 300 grams, clean up after removing internal organs.
Step 2: in an embodiment, selects the fresh oarfish fished for, and cuts and is divided into several trapezoidal fish blocks, every piece
Size be: length 5～9cm, width 3～7cm, thickness 3～5cm.Such as, the fish block that several are trapezoidal is uniformly spread salt
Powder.Such as, there is the fish block spreading salt fines to be placed in samming 12h in the refrigerator of 4 DEG C by dripping, thaw to half thawed state.
Step 3: be spread out in equably in rustless steel mesh sheet by the fish meat sheet pickled, is dried in sending into drying room；Drying room temperature 30
DEG C～45 DEG C, baking time 3～6 hours, dry to fillet moisture reach 45%～56% time take out.
Step 4: having the oarfish of Fructus Citri Limoniae juice to mix homogeneously with adjuvant by dripping, this adjuvant includes the quality of following each component
Ratio:
Cocoanut jam: 51 parts, Herba Menthae powder: 7 parts, Fructus Piperis powder: 10 parts, sticky rice wine: 7 parts, spring water: 40 parts and Sal: 10
Part.
So that be uniformly mixed, in the present embodiment, for each fillet, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by oarfish fillet, smooth one side is towards user, coarse one
Side is downward.
Step a2: ring fillet, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up fillet from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 180 degree, reducing internal heat temperature 230 degree, cooking time was at 25 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into oarfish finished product, the oarfish finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Herba Menthae
Powder taste is heavier, and has the unique perfume that slight cocoanut jam, Fructus Piperis powder, sticky rice wine, spring water and Sal etc. mix, and
And, after packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment two
Step one: choose the oarfish that weight is at 300 grams, clean up after removing internal organs.
Step 2: in an embodiment, selects the fresh oarfish fished for, and cuts and is divided into several trapezoidal fish blocks, every piece
Size be: length 5～9cm, width 3～7cm, thickness 3～5cm.Such as, the fish block that several are trapezoidal is uniformly spread salt
Powder.Such as, there is the fish block spreading salt fines to be placed in samming 12h in the refrigerator of 4 DEG C by dripping, thaw to half thawed state.
Step 3: be spread out in equably in rustless steel mesh sheet by the fish meat sheet pickled, is dried in sending into drying room；Drying room temperature 30
DEG C～45 DEG C, baking time 3～6 hours, dry to fillet moisture reach 45%～56% time take out.
Step 4: having the oarfish of Fructus Citri Limoniae juice to mix homogeneously with adjuvant by dripping, this adjuvant includes the quality of following each component
Ratio:
Cocoanut jam: 95 parts, Herba Menthae powder: 1.5 parts, Fructus Piperis powder: 10 parts, sticky rice wine: 7 parts, spring water: 40 parts and Sal:
10 parts.
So that be uniformly mixed, in the present embodiment, for each fillet, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by oarfish fillet, smooth one side is towards user, coarse one
Side is downward.
Step a2: ring fillet, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up fillet from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 180 degree, reducing internal heat temperature 230 degree, cooking time was at 25 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into oarfish finished product, the oarfish finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Cortex cocois radicis
Beans taste is heavier, and has the unique perfume that Herba Menthae powder, Fructus Piperis powder, sticky rice wine, spring water and Sal etc. mix, and, warp
After crossing packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment three
Step one: choose the oarfish that weight is at 300 grams, clean up after removing internal organs.
Step 2: in an embodiment, selects the fresh oarfish fished for, and cuts and is divided into several trapezoidal fish blocks, every piece
Size be: length 5～9cm, width 3～7cm, thickness 3～5cm.Such as, the fish block that several are trapezoidal is uniformly spread salt
Powder.Such as, there is the fish block spreading salt fines to be placed in samming 12h in the refrigerator of 4 DEG C by dripping, thaw to half thawed state.
Step 3: be spread out in equably in rustless steel mesh sheet by the fish meat sheet pickled, is dried in sending into drying room；Drying room temperature 30
DEG C～45 DEG C, baking time 3～6 hours, dry to fillet moisture reach 45%～56% time take out.
Step 4: having the oarfish of Fructus Citri Limoniae juice to mix homogeneously with adjuvant by dripping, this adjuvant includes the quality of following each component
Ratio:
Cocoanut jam: 95 parts, Herba Menthae powder: 7 parts, Fructus Piperis powder: 0.5 part, sticky rice wine: 7 parts, spring water: 40 parts and Sal: 10
Part.
So that be uniformly mixed, in the present embodiment, for each fillet, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by oarfish fillet, smooth one side is towards user, coarse one
Side is downward.
Step a2: ring fillet, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up fillet from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 180 degree, reducing internal heat temperature 230 degree, cooking time was at 25 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into oarfish finished product, the oarfish finished product particularly made in the adjuvant effect of the present embodiment, have heavier when edible
Cocoanut jam and the fragrance of Herba Menthae powder, and there is the unique perfume that Fructus Piperis powder, sticky rice wine, spring water and Sal etc. mix, and
And, after packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment four
Step one: choose the oarfish that weight is at 500 grams, clean up after removing internal organs.
Step 2: in an embodiment, selects the fresh oarfish fished for, and cuts and is divided into several trapezoidal fish blocks, every piece
Size be: length 5～9cm, width 3～7cm, thickness 3～5cm.Such as, the fish block that several are trapezoidal is uniformly spread salt
Powder.Such as, there is the fish block spreading salt fines to be placed in samming 12h in the refrigerator of 4 DEG C by dripping, thaw to half thawed state.
Step 3: be spread out in equably in rustless steel mesh sheet by the fish meat sheet pickled, is dried in sending into drying room；Drying room temperature 30
DEG C～45 DEG C, baking time 3～6 hours, dry to fillet moisture reach 45%～56% time take out.
Step 4: having the oarfish of Fructus Citri Limoniae juice to mix homogeneously with adjuvant by dripping, this adjuvant includes the quality of following each component
Ratio:
Cocoanut jam: 70 parts, Herba Menthae powder: 4.5 parts, Fructus Piperis powder: 9.5 parts, sticky rice wine: 6 parts, spring water: 40 parts and Sal:
10 parts.
So that be uniformly mixed, in the present embodiment, for each fillet, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by oarfish fillet, smooth one side is towards user, coarse one
Side is downward.
Step a2: ring fillet, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up fillet from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 190 degree, reducing internal heat temperature 240 degree, cooking time was at 25 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into oarfish finished product, the oarfish finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Cortex cocois radicis
The fragrance of beans is laid particular stress on, and has the fragrance of medium Herba Menthae powder and have Fructus Piperis powder, sticky rice wine, spring water and Sal
Etc. the unique perfume mixed, and, after packaging step, safe and sanitary, and can conveniently transport, sell and convenient use
Family eats.
Embodiment five
Step one: choose the oarfish that weight is at 500 grams, clean up after removing internal organs.
Step 2: in an embodiment, selects the fresh oarfish fished for, and cuts and is divided into several trapezoidal fish blocks, every piece
Size be: length 5～9cm, width 3～7cm, thickness 3～5cm.Such as, the fish block that several are trapezoidal is uniformly spread salt
Powder.Such as, there is the fish block spreading salt fines to be placed in samming 12h in the refrigerator of 4 DEG C by dripping, thaw to half thawed state.
Step 3: be spread out in equably in rustless steel mesh sheet by the fish meat sheet pickled, is dried in sending into drying room；Drying room temperature 30
DEG C～45 DEG C, baking time 3～6 hours, dry to fillet moisture reach 45%～56% time take out.
Step 4: having the oarfish of Fructus Citri Limoniae juice to mix homogeneously with adjuvant by dripping, this adjuvant includes the quality of following each component
Ratio:
Cocoanut jam: 65 parts, Herba Menthae powder: 6 parts, Fructus Piperis powder: 10.5 parts, sticky rice wine: 4.5 parts, spring water: 40 parts and food
Salt: 10 parts.
So that be uniformly mixed, in the present embodiment, for each fillet, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by oarfish fillet, smooth one side is towards user, coarse one
Side is downward.
Step a2: ring fillet, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up fillet from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 190 degree, reducing internal heat temperature 240 degree, cooking time was at 25 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into oarfish finished product, the oarfish finished product particularly made in the adjuvant effect of the present embodiment, have denseer when edible
The fragrance of cocoanut jam, and there is the unique perfume that Herba Menthae powder, Fructus Piperis powder, sticky rice wine, spring water and Sal etc. mix, and
And, after packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment six
Step one: choose the oarfish that weight is at 500 grams, clean up after removing internal organs.
Step 2: in an embodiment, selects the fresh oarfish fished for, and cuts and is divided into several trapezoidal fish blocks, every piece
Size be: length 5～9cm, width 3～7cm, thickness 3～5cm.Such as, the fish block that several are trapezoidal is uniformly spread salt
Powder.Such as, there is the fish block spreading salt fines to be placed in samming 12h in the refrigerator of 4 DEG C by dripping, thaw to half thawed state.
Step 3: be spread out in equably in rustless steel mesh sheet by the fish meat sheet pickled, is dried in sending into drying room；Drying room temperature 30
DEG C～45 DEG C, baking time 3～6 hours, dry to fillet moisture reach 45%～56% time take out.
Step 4: having the oarfish of Fructus Citri Limoniae juice to mix homogeneously with adjuvant by dripping, this adjuvant includes the quality of following each component
Ratio:
Cocoanut jam: 89 parts, Herba Menthae powder: 4.5 parts, Fructus Piperis powder: 9.5 parts, sticky rice wine: 4.5 parts, spring water: 40 parts and food
Salt: 10 parts.
So that be uniformly mixed, in the present embodiment, for each fillet, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by oarfish fillet, smooth one side is towards user, coarse one
Side is downward.
Step a2: ring fillet, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up fillet from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 190 degree, reducing internal heat temperature 240 degree, cooking time was at 25 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into oarfish finished product, the oarfish finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Cortex cocois radicis
The unique perfume that beans, Herba Menthae powder, Fructus Piperis powder, sticky rice wine, spring water and Sal etc. mix, and, after packaging step, defend
Raw safety, and can conveniently transport, sell and facilitate user to eat.
Each technical characteristic of embodiment described above can combine arbitrarily, for making description succinct, not to above-mentioned reality
The all possible combination of each technical characteristic executed in example is all described, but, as long as the combination of these technical characteristics is not deposited
In contradiction, all it is considered to be the scope that this specification is recorded.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Can not therefore be construed as limiting the scope of the patent.It should be pointed out that, come for those of ordinary skill in the art
Saying, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the protection of the present invention
Scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (10)
1. the method for baking of an oarfish, it is characterised in that comprise the steps:
1) selection of material: choose weight 300 grams～the oarfish of 500 grams, clean up after removing internal organs；
2) pickle: salt fines is uniformly spread in the both sides of the fish body of the oarfish after wash clean；
3) preliminary working: the fish maw toward the oarfish having salt fines drips 2～4 Fructus Citri Limoniae juice；
4) stirring: have the oarfish of Fructus Citri Limoniae juice to mix homogeneously with adjuvant by dripping, this adjuvant includes the mass ratio of following each component:
Cocoanut jam: 51～95 parts, Herba Menthae powder: 1.5～7 parts, Fructus Piperis powder: 0.5～10 part, sticky rice wine: 1.5～7 parts, spring water:
10～40 parts and Sal: 2～10 parts；
5) processing: oarfish mixed with adjuvant is put into baking box baking, temperature of getting angry 180～190 degree, reducing internal heat temperature 230
～240 degree, cooking time, at 25～30 minutes, i.e. prepares finished product.
The method for baking of oarfish the most according to claim 1, it is characterised in that choose the oarfish that weight is at 300 grams,
Clean up after removing internal organs.
The method for baking of oarfish the most according to claim 1, it is characterised in that choose the oarfish that weight is at 500 grams,
Clean up after removing internal organs.
The method for baking of oarfish the most according to claim 1, it is characterised in that select the fresh oarfish fished for, cut
Cut and be divided into several trapezoidal fish blocks.
The method for baking of oarfish the most according to claim 1, it is characterised in that the fish block that several are trapezoidal is uniformly smeared
Upper salt fines.
The method for baking of oarfish the most according to claim 1, it is characterised in that the fish meat sheet pickled is spread out in equably
In rustless steel mesh sheet, it is dried in sending into drying room.
The method for baking of oarfish the most according to claim 1, it is characterised in that drying room temperature 30 DEG C～45 DEG C, baking
Time 3～6 hours, dry and take out when reaching 45%～56% to fillet moisture.
The method for baking of oarfish the most according to claim 1, it is characterised in that oarfish fillet are totally immersed in auxiliary
In feed liquid, smooth one side is towards user, and coarse one side is downward.
9. according to the method for baking of the oarfish described in any one of claim 1 to 8, it is characterised in that further comprise the steps of: bag
Dress: the oarfish that baking is good is packaged packaging.
The method for baking of oarfish the most according to claim 9, it is characterised in that in described packaging step, packaging food
Material used by material is heat sealability wrapping paper.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610605890.8A CN106174151A (en) | 2016-07-27 | 2016-07-27 | The method for baking of oarfish |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610605890.8A CN106174151A (en) | 2016-07-27 | 2016-07-27 | The method for baking of oarfish |
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ID=57496237
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1220114A (en) * | 1998-12-08 | 1999-06-23 | 林亚力 | Special flavour roasted fish and its preparing method |
| CN104172287A (en) * | 2014-07-21 | 2014-12-03 | 奉化市兴达海产食品有限公司 | Processing technique of wine macerated pseudosciaena crocea food |
| CN105533494A (en) * | 2015-12-16 | 2016-05-04 | 福州日兴水产食品有限公司 | Abalone processing method |
| CN105595226A (en) * | 2016-03-15 | 2016-05-25 | 徐静 | Grain flavored preserved roasted fish and processing method thereof |
-
2016
- 2016-07-27 CN CN201610605890.8A patent/CN106174151A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1220114A (en) * | 1998-12-08 | 1999-06-23 | 林亚力 | Special flavour roasted fish and its preparing method |
| CN104172287A (en) * | 2014-07-21 | 2014-12-03 | 奉化市兴达海产食品有限公司 | Processing technique of wine macerated pseudosciaena crocea food |
| CN105533494A (en) * | 2015-12-16 | 2016-05-04 | 福州日兴水产食品有限公司 | Abalone processing method |
| CN105595226A (en) * | 2016-03-15 | 2016-05-25 | 徐静 | Grain flavored preserved roasted fish and processing method thereof |
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Application publication date: 20161207 |