CN106261999A - A kind of processing method of quick-freezing sweet and sour the Yellow River Cyprinus carpio - Google Patents
A kind of processing method of quick-freezing sweet and sour the Yellow River Cyprinus carpio Download PDFInfo
- Publication number
- CN106261999A CN106261999A CN201610677888.1A CN201610677888A CN106261999A CN 106261999 A CN106261999 A CN 106261999A CN 201610677888 A CN201610677888 A CN 201610677888A CN 106261999 A CN106261999 A CN 106261999A
- Authority
- CN
- China
- Prior art keywords
- cyprinus carpio
- yellow river
- freezing
- quick
- parts
- 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
- 241000252233 Cyprinus carpio Species 0.000 title claims abstract description 111
- 238000007710 freezing Methods 0.000 title claims abstract description 55
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 42
- 238000003672 processing method Methods 0.000 title claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 52
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 19
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000251468 Actinopterygii Species 0.000 claims description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 235000015067 sauces Nutrition 0.000 claims description 25
- 239000000796 flavoring agent Substances 0.000 claims description 24
- 235000013355 food flavoring agent Nutrition 0.000 claims description 23
- 150000003839 salts Chemical class 0.000 claims description 21
- 238000010411 cooking Methods 0.000 claims description 20
- 235000013555 soy sauce Nutrition 0.000 claims description 18
- 235000013599 spices Nutrition 0.000 claims description 16
- 241000234314 Zingiber Species 0.000 claims description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 13
- 235000008397 ginger Nutrition 0.000 claims description 13
- 235000021419 vinegar Nutrition 0.000 claims description 12
- 239000000052 vinegar Substances 0.000 claims description 12
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 10
- 240000003768 Solanum lycopersicum Species 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 235000014347 soups Nutrition 0.000 claims description 10
- 238000009461 vacuum packaging Methods 0.000 claims description 10
- 241000756943 Codonopsis Species 0.000 claims description 7
- 239000009636 Huang Qi Substances 0.000 claims description 7
- 239000002304 perfume Substances 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 7
- 210000000582 semen Anatomy 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 6
- 235000014435 Mentha Nutrition 0.000 claims description 6
- 241001072983 Mentha Species 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 239000004698 Polyethylene Substances 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- -1 polyethylene Polymers 0.000 claims description 5
- 229920000573 polyethylene Polymers 0.000 claims description 5
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 2
- 238000010790 dilution Methods 0.000 claims 1
- 239000012895 dilution Substances 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 5
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000005538 encapsulation Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 4
- 238000007865 diluting Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000004035 construction material Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- NIFIFKQPDTWWGU-UHFFFAOYSA-N pyrite Chemical compound [Fe+2].[S-][S-] NIFIFKQPDTWWGU-UHFFFAOYSA-N 0.000 description 1
- 229910052683 pyrite Inorganic materials 0.000 description 1
- 239000011028 pyrite Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The processing method that the invention discloses a kind of quick-freezing sweet and sour the Yellow River Cyprinus carpio.First carry out the Yellow River Cyprinus carpio processing cleaning, the Yellow River Cyprinus carpio cleaned out pickled, wrap up one layer of egg liquid sprinkle starch after pickling, then carry out fried, obtain fried after Cyprinus carpio;The various raw materials choosing material bag boil, pack encapsulation after boiling, and obtain material bag;With material bag, the Cyprinus carpio after fried being carried out fit packaging, packs laggard scanning frequency and freeze, quick-freezing final vacuum is packed, last stored frozen.It is freezing that the present invention uses liquid nitrogen flash freezer technology that fried Cyprinus carpio and sweet and sour material bag carry out fast and high quality, can slow down fat oxidation to greatest extent, saves the due nutritive value of Cyprinus carpio and delicious mouthfeel, and extends the holding time.
Description
Technical field
The invention belongs to food processing technology field, the processing method being specifically related to a kind of quick-freezing sweet and sour the Yellow River Cyprinus carpio.
Background technology
The Yellow River Cyprinus carpio is as the term suggests be grown in the Cyprinus carpio in the Yellow River exactly, and the Yellow River Cyprinus carpio has a well filled-out figure, meat is plump, delicate
Delicious, nutritious." Fried carp with sweet and sour sauce " that Shandong is cooked with the Yellow River Cyprinus carpio for major ingredient, the whole nation held in Beijing in nineteen eighty-three is cooked
Get a good review in teacher of the tuning name's technical demonstration evaluation meeting.
The Yellow River Cyprinus carpio, compared with other several Cyprinus carpios, has higher protein content (17.6%) and relatively low in its muscle
Fat content (5.0%), containing abundant human body all must aminoacid and 4 kinds of Fresh ear field, must possibly together with 3 kinds of human bodies
Trace elements iron, copper, zinc and macroelement calcium, magnesium, the phosphorus etc. of palpus.
Fried carp with sweet and sour sauce is traditional famous dish of the Chinese nation, the use material of flavoring agent and consumption, decides vegetable taste to a certain extent
The quality in road.Just wanting to have the sweet and sour the Yellow River Cyprinus carpio of orthodox school if be in, not being a nothing the matter for abecedarian.
And modern society's rhythm of life is accelerated day by day, convenient, fast, healthy food is increasingly pursued by consumer.
At present, the most existing quick frozen product is fresh Fish or is singly flavouring agent.So, in order to meet the modern times
Society's allegro life requirement of people, studying the fish fry of a kind of quick-freezing and being equipped with the Fried carp with sweet and sour sauce flavouring agent endured is very must
Want.
Summary of the invention
The technical problem to be solved in the present invention is: in order to meet the allegro life requirement of modern society people, the present invention
The processing method that a kind of quick-freezing sweet and sour the Yellow River Cyprinus carpio is provided.The Yellow River Cyprinus carpio after the technical scheme is that fried process and enduring
The material bag making pack is packaged together simultaneously, through fast frozen freezen protective.Behaviour during edible quick-freezing Fried carp with sweet and sour sauce of the present invention
Make simple.
In order to solve the problems referred to above, the present invention adopts the technical scheme that:
The present invention provides a kind of quick-freezing sweet and sour the Yellow River Cyprinus carpio flavouring agent bag, and described flavouring agent bag includes base stock and spice;
Representing with weight portion, described base stock includes water 100~120 parts, tomato sauce 70~80 parts, light soy sauce 50~60 parts, old
Take out 20~25 parts, cooking wine 40~50 parts, white vinegar 60~70 parts, white sugar 100~120 parts, edible salt 2~5 parts and starch 15~
20 parts;
Representing with weight portion, described spice includes Fructus Crataegi 10~12 parts, Radix Codonopsis 10~15 parts, the Radix Astragali 7~8 parts, Semen Coicis 8~10
Part, Fructus Momordicae 10~12 parts, Pericarpium Citri Reticulatae 2~3 parts, Fructus anethi 2~3 parts, mentha leave 3~5 parts, Flos Caryophylli 0.3~0.5 part and Herba Pelargonii Graveolentis 1~2
Part.
Additionally, it is provided that the processing method of a kind of quick-freezing sweet and sour the Yellow River Cyprinus carpio, described processing method comprises the following steps:
(1) clean: the Yellow River Cyprinus carpio of 500~600 weight portions of selection is conventionally slaughtered, remove fish scale, fish
The gill and fish internal organs, then fully clean up with water, and drip is except unnecessary moisture;
(2) pickle: step (1) is processed clean after the Yellow River Cyprinus carpio edible salt, Herba Alii fistulosi silk, shredded ginger and cooking wine pickle 15~
30min(Herba Alii fistulosi silk and shredded ginger can carry fresh, and cooking wine can play the effect of removing fishy odor);
(3) powder is wrapped up in: the Cyprinus carpio two sides, the Yellow River after step (2) being pickled is respectively placed in the container filling egg liquid uniformly parcel one layer
Egg liquid, then tiling the Yellow River Cyprinus carpio, uniformly sprinkles corn starch in fish surface;
(4) fried: to heat in edible oil is added pot, when oil temperature reaches 170~180 DEG C, step (3) is wrapped up in the Huang of powder
River Cyprinus carpio puts into that the surface of pot fried 8~10min(now the Yellow River Cyprinus carpio is golden yellow can take the dish out of the pot, and at this time oppresses the most well-done
And fresh and tender, the time, water loss too much affected mouthfeel after fish surface color being caused rubescent for a long time and meat dried firewood);
(5) material bag is boiled: weigh various base stock and various perfume base according to the ratio of above-mentioned flavouring agent bag;First
Boil in the water weighed is added pot, be subsequently adding tomato sauce, light soy sauce, dark soy sauce, cooking wine, white vinegar, white sugar and edible salt
Continue heating, after boiling, add the various perfume bases weighed, after continuing heated and boiled, boil 1~1.5 hour;It is eventually adding and adopts
Starch after diluting with the water of same part by weight, stirs, obtains uniform soup stock after boiling;
(6) fill: soup stock filling machine pack step (5) boiled seals, every bag of weight 165~170 weight portion obtains sugar
Vinegar Cyprinus carpio flavouring agent material bag;
(7) quick-freezing: every bag of flavouring agent material that the whole piece fried the Yellow River Cyprinus carpio obtained after fried for step (4) and step (6) are obtained
Bag fish shape pallet packing, then uses liquid nitrogen flash freezer machine to carry out quick-freezing;
(8) vacuum packaging: the fish and the material that are held by pallet after quick-freezing with polyethylene packaging bag wire up, and enter with vacuum packing machine
Row packaging;
(9) storage: by vacuum-packed Cyprinus carpio and material bag stamp vanning ,-18 DEG C~-20 DEG C preservations in freezer.
According to the processing method of above-mentioned quick-freezing sweet and sour the Yellow River Cyprinus carpio, the Yellow River Cyprinus carpio edible salt in step (2), Herba Alii fistulosi silk,
When shredded ginger and cooking wine are pickled, every 500~600 weight portion the Yellow River Cyprinus carpios add edible salt 2~3 weight portion, Herba Alii fistulosi silk 8~10 weight
Part, shredded ginger 6~8 weight portion and cooking wine 15~20 weight portion.
According to the processing method of above-mentioned quick-freezing sweet and sour the Yellow River Cyprinus carpio, edible oil described in step (4) uses high quality soybean
Oil.
According to the processing method of above-mentioned quick-freezing sweet and sour the Yellow River Cyprinus carpio, in step (7), liquid nitrogen flash freezer machine carries out quick-freezing process
In, the temperature of liquid nitrogen flash freezer machine is-90 DEG C~-120 DEG C, and the quick-freezing time is 15~20min;The Yellow River body of carp and material after quick-freezing
The central temperature of bag drops to-18 DEG C~-20 DEG C).
The Yellow River Cyprinus carpio that invention is used, chooses high-quality and breeds fry, uses pollution-free Yellow River Sand filter underground flowing water culture,
Support enough 2 years, stop eating 80 days.
The positive beneficial effect of the present invention:
1, the present invention is that the fresh the Yellow River Cyprinus carpio slaughtered is mixed after fried corresponding Fried carp with sweet and sour sauce material bag, uses liquid nitrogen
Instant freezer quick-freezing, is allowed to central temperature and drops to-18~-20 DEG C within 15~20min, such that it is able to keep the fresh of the flesh of fish
U.S., slows down the oxidation of fat, is directly equipped with material bag, it is ensured that Fried carp with sweet and sour sauce taste pure when eating simultaneously.Thus facilitate
Consumer, allows the people just be in have the Fried carp with sweet and sour sauce of orthodox school.
2, fried Cyprinus carpio is combined by the inventive method with sweet and sour material bag, is prepared by liquid nitrogen flash freezer technology, it is possible to longer
The preservation of time, and can preferably retain Cyprinus carpio fresh taste, instant, taste fresh is delicious.
3, the Fried carp with sweet and sour sauce of the present invention is furnished with the sweet and sour material bag endured, and only need to fish and material bag directly be thawed, often time edible
Construction materials contract bag adds the decocting in water of about same quality and opens, and puts into the fish thawed, and keeps decoction boiling constantly decoction to be drenched simultaneously
With fish, boil 7~10min and can complete one Fried carp with sweet and sour sauce, instant.
4, the present invention uses liquid nitrogen flash freezer technology that fried Cyprinus carpio and sweet and sour material bag carry out fast and high quality freezing, can be maximum
Limit slow down fat oxidation, save the due nutritive value of Cyprinus carpio and delicious mouthfeel, and extend the holding time.
5, modern society's rhythm of life is accelerated day by day, and convenient, fast, healthy food is increasingly chased after by consumer
Hold in both hands.The fish fry of quick-freezing of the present invention is equipped with the Fried carp with sweet and sour sauce flavouring agent endured, the Fried carp with sweet and sour sauce that profit is processed in this way, is beneficial to
Storing and sale, can preserve for a long time, and instant, pure taste, make consumer's a few minutes just can make sweet and sour Cyprinus carpio together
Fish.
6, present invention improves over tradition Fried carp with sweet and sour sauce formula, add Fructus Crataegi, Radix Codonopsis, the Radix Astragali, Semen Coicis, Fructus Momordicae,
The multiple spice of Pericarpium Citri Reticulatae, Fructus anethi, mentha leave, Flos Caryophylli and Herba Pelargonii Graveolentis.These spice largely add fragrance and the delicate flavour of Cyprinus carpio,
Also there is certain medical value.Fructus Crataegi contains multiple organic acid, has the effect of regulation gastrointestinal motility, and Fructus Crataegi pyrite can also drop
The danger that low atherosclerosis occurs.Radix Codonopsis has effect of building body, and the Radix Astragali has invigorating the spleen and replenishing QI, the effect of strengthening spleen and tonifying lung.
Additionally, Semen Coicis dampness removing spleen invigorating, heat clearing away are except the effect of fraud, Fructus Momordicae has nourishing the lung to arrest cough, effect of promoting the production of body fluid to quench thirst.This dispensing is useful
In health, there is certain health-care effect.This formula is suitable for other freshwater fish simultaneously.
Detailed description of the invention:
The present invention is expanded on further below in conjunction with embodiment, but is not limiting as present disclosure.
Embodiment 1:
Quick-freezing of the present invention sweet and sour the Yellow River Cyprinus carpio flavouring agent bag, including base stock and spice;
Representing with weight g, the raw material of described base stock consists of: water 110g, tomato sauce 75g, light soy sauce 56g, dark soy sauce 22g, material
Wine 45g, white vinegar 65g, white sugar 110g, edible salt 4g and starch 18g;
Representing with weight g, the raw material of described spice consists of: Fructus Crataegi 11g, Radix Codonopsis 13g, Radix Astragali 7.5g, Semen Coicis 9g, Fructus Momordicae
11g, Pericarpium Citri Reticulatae 2.5g, Fructus anethi 2.5g, mentha leave 4g, Flos Caryophylli 0.4g and Herba Pelargonii Graveolentis 1.5g.
Embodiment 2:
Quick-freezing of the present invention sweet and sour the Yellow River Cyprinus carpio flavouring agent bag, including base stock and spice;
Representing with weight g, the raw material of described base stock consists of: water 100g, tomato sauce 70g, light soy sauce 50g, dark soy sauce 20g, material
Wine 40g, white vinegar 60g, white sugar 100g, edible salt 3g and starch 15g;
Representing with weight g, the raw material of described spice consists of: Fructus Crataegi 10g, Radix Codonopsis 10g, Radix Astragali 7g, Semen Coicis 8g, Fructus Momordicae
10g, Pericarpium Citri Reticulatae 2g, Fructus anethi 2g, mentha leave 3g, Flos Caryophylli 0.3g and Herba Pelargonii Graveolentis 1g.
Embodiment 3:
Quick-freezing of the present invention sweet and sour the Yellow River Cyprinus carpio flavouring agent bag, including base stock and spice;
Representing with weight g, the raw material of described base stock consists of: water 120g, tomato sauce 80g, light soy sauce 60g, dark soy sauce 25g, material
Wine 50g, white vinegar 70g, white sugar 120g, edible salt 5g and starch 20g;
Representing with weight g, the raw material of described spice consists of: Fructus Crataegi 12g, Radix Codonopsis 15g, Radix Astragali 8g, Semen Coicis 10g, Fructus Momordicae
12g, Pericarpium Citri Reticulatae 3g, Fructus anethi 3g, mentha leave 5g, Flos Caryophylli 0.5g and Herba Pelargonii Graveolentis 2g.
Embodiment 4:
The processing method of quick-freezing of the present invention sweet and sour the Yellow River Cyprinus carpio, the detailed step of this processing method is as follows:
(1) clean: the Yellow River Cyprinus carpio of the heavy 500g of selection is conventionally slaughtered, remove in fish scale, the fish gill and fish
Dirty, then fully clean up with water, drip is except unnecessary moisture;
(2) pickle: 20min pickled by the Yellow River Cyprinus carpio edible salt, Herba Alii fistulosi silk, shredded ginger and cooking wine after step (1) being processed totally
(500g the Yellow River Cyprinus carpio adds edible salt 2g, Herba Alii fistulosi silk 8g, shredded ginger 7g and cooking wine 18g);
(3) powder is wrapped up in: the Cyprinus carpio two sides, the Yellow River after step (2) being pickled is respectively placed in the container filling egg liquid uniformly parcel one layer
Egg liquid, then tiling the Yellow River Cyprinus carpio, uniformly sprinkles corn starch in fish surface;
(4) fried: to heat in high quality soybean oil is added pot, when oil temperature reaches 170~175 DEG C, step (3) is wrapped up in powder
The Yellow River Cyprinus carpio put into that the surface of the fried 10min(of pot now the Yellow River Cyprinus carpio is golden yellow can take the dish out of the pot, at this time oppress the most well-done
And fresh and tender, the time, water loss too much affected mouthfeel after fish surface color being caused rubescent for a long time and meat dried firewood);
(5) material bag is boiled: weigh various base stock according to the ratio of flavouring agent bag described in embodiment 2 and various spice is former
Material;First the water weighed is added in pot and boils, be subsequently adding tomato sauce, light soy sauce, dark soy sauce, cooking wine, white vinegar, white sugar and
Edible salt continues heating, adds the various perfume bases weighed after boiling, and boils 1.2 hours after continuing heated and boiled;Finally add
Enter the starch used after diluting with the water of part by weight, stir, after boiling, obtain uniform soup stock;
(6) fill: soup stock filling machine pack step (5) boiled seals, every bag of weight 170g obtains Fried carp with sweet and sour sauce seasoning
Material material bag;
(7) quick-freezing: every bag of flavouring agent material that the whole piece fried the Yellow River Cyprinus carpio obtained after fried for step (4) and step (6) are obtained
Bag with fish shape pallet packing, then use liquid nitrogen flash freezer machine carry out quick-freezing (during liquid nitrogen flash freezer machine carries out quick-freezing, liquid nitrogen flash freezer
The temperature of machine is-90 DEG C~-120 DEG C, and the quick-freezing time is 18min;After quick-freezing under the central temperature of the Yellow River body of carp and material bag
Drop to-18 DEG C~-20 DEG C);
(8) vacuum packaging: the fish and the material that are held by pallet with polyethylene packaging bag wire up, and pack with vacuum packing machine;
(9) storage: by vacuum-packed Cyprinus carpio and material bag stamp vanning ,-18 DEG C ~-20 DEG C preservations in freezer.
Embodiment 5:
The processing method of quick-freezing of the present invention sweet and sour the Yellow River Cyprinus carpio, the detailed step of this processing method is as follows:
(1) clean: the Yellow River Cyprinus carpio of the heavy 550g of selection is conventionally slaughtered, remove in fish scale, the fish gill and fish
Dirty, then fully clean up with water, drip is except unnecessary moisture;
(2) pickle: 25min pickled by the Yellow River Cyprinus carpio edible salt, Herba Alii fistulosi silk, shredded ginger and cooking wine after step (1) being processed totally
(550g the Yellow River Cyprinus carpio adds edible salt 2.5g, Herba Alii fistulosi silk 9g, shredded ginger 7g and cooking wine 18g);
(3) powder is wrapped up in: the Cyprinus carpio two sides, the Yellow River after step (2) being pickled is respectively placed in the container filling egg liquid uniformly parcel one layer
Egg liquid, then tiling the Yellow River Cyprinus carpio, uniformly sprinkles corn starch in fish surface;
(4) fried: to heat in high quality soybean oil is added pot, when oil temperature reaches 175~178 DEG C, step (3) is wrapped up in powder
The Yellow River Cyprinus carpio put into that the surface of the fried 9min(of pot now the Yellow River Cyprinus carpio is golden yellow can take the dish out of the pot, at this time oppress the most well-done
And fresh and tender, the time, water loss too much affected mouthfeel after fish surface color being caused rubescent for a long time and meat dried firewood);
(5) material bag is boiled: weigh various base stock according to the ratio of flavouring agent bag described in embodiment 1 and various spice is former
Material;First the water weighed is added in pot and boils, be subsequently adding tomato sauce, light soy sauce, dark soy sauce, cooking wine, white vinegar, white sugar and
Edible salt continues heating, adds the various perfume bases weighed after boiling, and boils 1.5 hours after continuing heated and boiled;Finally add
Enter the starch used after diluting with the water of part by weight, stir, after boiling, obtain uniform soup stock;
(6) fill: soup stock filling machine pack step (5) boiled seals, every bag of weight 170g obtains Fried carp with sweet and sour sauce seasoning
Material material bag;
(7) quick-freezing: every bag of flavouring agent material that the whole piece fried the Yellow River Cyprinus carpio obtained after fried for step (4) and step (6) are obtained
Bag with fish shape pallet packing, then use liquid nitrogen flash freezer machine carry out quick-freezing (during liquid nitrogen flash freezer machine carries out quick-freezing, liquid nitrogen flash freezer
The temperature of machine is-90 DEG C~-120 DEG C, and the quick-freezing time is 20min;After quick-freezing under the central temperature of the Yellow River body of carp and material bag
Drop to-18 DEG C~-20 DEG C);
(8) vacuum packaging: the fish and the material that are held by pallet with polyethylene packaging bag wire up, and pack with vacuum packing machine;
(9) storage: by vacuum-packed Cyprinus carpio and material bag stamp vanning ,-18 DEG C~-20 DEG C preservations in freezer.
Embodiment 6:
The processing method of quick-freezing of the present invention sweet and sour the Yellow River Cyprinus carpio, the detailed step of this processing method is as follows:
(1) clean: the Yellow River Cyprinus carpio of the heavy 600g of selection is conventionally slaughtered, remove in fish scale, the fish gill and fish
Dirty, then fully clean up with water, drip is except unnecessary moisture;
(2) pickle: 30min(550g pickled by the Yellow River Cyprinus carpio Sal, Herba Alii fistulosi silk, shredded ginger and cooking wine after step (1) being processed totally
The Yellow River Cyprinus carpio adds edible salt 3g, Herba Alii fistulosi silk 10g, shredded ginger 8g and cooking wine 20g);
(3) powder is wrapped up in: the Cyprinus carpio two sides, the Yellow River after step (2) being pickled is respectively placed in the container filling egg liquid uniformly parcel one layer
Egg liquid, then tiling the Yellow River Cyprinus carpio, uniformly sprinkles corn starch in fish surface;
(4) fried: to heat in high quality soybean oil is added pot, when oil temperature reaches 178~180 DEG C, step (3) is wrapped up in powder
The Yellow River Cyprinus carpio put into that the surface of the fried 8min(of pot now the Yellow River Cyprinus carpio is golden yellow can take the dish out of the pot, at this time oppress the most well-done
And fresh and tender, the time, water loss too much affected mouthfeel after fish surface color being caused rubescent for a long time and meat dried firewood);
(5) material bag is boiled: weigh various base stock according to the ratio of flavouring agent bag described in embodiment 3 and various spice is former
Material;First the water weighed is added in pot and boils, be subsequently adding tomato sauce, light soy sauce, dark soy sauce, cooking wine, white vinegar, white sugar and
Edible salt continues heating, adds the various perfume bases weighed after boiling, and boils 1.5 hours after continuing heated and boiled;Finally add
Enter the starch used after diluting with the water of part by weight, stir, after boiling, obtain uniform soup stock;
(6) fill: soup stock filling machine pack step (5) boiled seals, every bag of weight 170g obtains Fried carp with sweet and sour sauce seasoning
Material material bag;
(7) quick-freezing: every bag of flavouring agent material that the whole piece fried the Yellow River Cyprinus carpio obtained after fried for step (4) and step (6) are obtained
Bag with fish shape pallet packing, then use liquid nitrogen flash freezer machine carry out quick-freezing (during liquid nitrogen flash freezer machine carries out quick-freezing, liquid nitrogen flash freezer
The temperature of machine is-90 DEG C~-120 DEG C, and the quick-freezing time is 20min;After quick-freezing under the central temperature of the Yellow River body of carp and material bag
Drop to-18 DEG C~-20 DEG C);
(8) vacuum packaging: the fish and the material that are held by pallet with polyethylene packaging bag wire up, and pack with vacuum packing machine;
(9) storage: by vacuum-packed Cyprinus carpio and material bag stamp vanning ,-18 DEG C~-20 DEG C preservations in freezer.
Claims (5)
1. a quick-freezing sweet and sour the Yellow River Cyprinus carpio flavouring agent bag, it is characterised in that: described flavouring agent bag includes base stock and perfume (or spice)
Material;
Representing with weight portion, described base stock includes water 100~120 parts, tomato sauce 70~80 parts, light soy sauce 50~60 parts, old
Take out 20~25 parts, cooking wine 40~50 parts, white vinegar 60~70 parts, white sugar 100~120 parts, edible salt 2~5 parts and starch 15~
20 parts;
Representing with weight portion, described spice includes Fructus Crataegi 10~12 parts, Radix Codonopsis 10~15 parts, the Radix Astragali 7~8 parts, Semen Coicis 8~10
Part, Fructus Momordicae 10~12 parts, Pericarpium Citri Reticulatae 2~3 parts, Fructus anethi 2~3 parts, mentha leave 3~5 parts, Flos Caryophylli 0.3~0.5 part and Herba Pelargonii Graveolentis 1~2
Part.
2. the processing method of a quick-freezing sweet and sour the Yellow River Cyprinus carpio, it is characterised in that described processing method comprises the following steps:
(1) clean: the Yellow River Cyprinus carpio of 500~600 weight portions of selection is conventionally slaughtered, remove fish scale, fish
The gill and fish internal organs, then fully clean up with water, and drip is except unnecessary moisture;
(2) pickle: step (1) is processed clean after the Yellow River Cyprinus carpio edible salt, Herba Alii fistulosi silk, shredded ginger and cooking wine pickle 15~
30min;
(3) powder is wrapped up in: the Cyprinus carpio two sides, the Yellow River after step (2) being pickled is respectively placed in the container filling egg liquid uniformly parcel one layer
Egg liquid, then tiling the Yellow River Cyprinus carpio, uniformly sprinkles corn starch in fish surface;
(4) fried: to heat in edible oil is added pot, when oil temperature reaches 170~180 DEG C, step (3) is wrapped up in the Huang of powder
River Cyprinus carpio puts into pot fried 8~10min;
(5) material bag is boiled: weigh various base stock and various spice according to the ratio of flavouring agent bag described in claim 1
Raw material;First boil in the water weighed being added pot, be subsequently adding tomato sauce, light soy sauce, dark soy sauce, cooking wine, white vinegar, white sugar
Continue heating with edible salt, after boiling, add the various perfume bases weighed, after continuing heated and boiled, boil 1~1.5 hour;?
The rear starch added after using with the water dilution of part by weight, stirs, obtains uniform soup stock after boiling;
(6) fill: soup stock filling machine pack step (5) boiled seals, every bag of weight 165~170 weight portion obtains sugar
Vinegar Cyprinus carpio flavouring agent material bag;
(7) quick-freezing: every bag of flavouring agent material that the whole piece fried the Yellow River Cyprinus carpio obtained after fried for step (4) and step (6) are obtained
Bag fish shape pallet packing, then uses liquid nitrogen flash freezer machine to carry out quick-freezing;
(8) vacuum packaging: the fish and the material that are held by pallet after quick-freezing with polyethylene packaging bag wire up, and enter with vacuum packing machine
Row packaging;
(9) storage: by vacuum-packed Cyprinus carpio and material bag stamp vanning ,-18 DEG C~-20 DEG C preservations in freezer.
The processing method of quick-freezing the most according to claim 2 sweet and sour the Yellow River Cyprinus carpio, it is characterised in that: the Yellow River in step (2)
When Cyprinus carpio edible salt, Herba Alii fistulosi silk, shredded ginger and cooking wine are pickled, every 500~600 weight portion the Yellow River Cyprinus carpios add edible salt 2~3 weight
Part, Herba Alii fistulosi silk 8~10 weight portion, shredded ginger 6~8 weight portion and cooking wine 15~20 weight portion.
The processing method of quick-freezing the most according to claim 2 sweet and sour the Yellow River Cyprinus carpio, it is characterised in that: described in step (4)
Edible oil uses high quality soybean oil.
The processing method of quick-freezing the most according to claim 2 sweet and sour the Yellow River Cyprinus carpio, it is characterised in that: liquid nitrogen in step (7)
During instant freezer carries out quick-freezing, the temperature of liquid nitrogen flash freezer machine is-90 DEG C~-120 DEG C, and the quick-freezing time is 15~20min;Quick-freezing
The central temperature of rear the Yellow River body of carp and material bag drops to-18 DEG C~-20 DEG C).
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610677888.1A CN106261999A (en) | 2016-08-17 | 2016-08-17 | A kind of processing method of quick-freezing sweet and sour the Yellow River Cyprinus carpio |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610677888.1A CN106261999A (en) | 2016-08-17 | 2016-08-17 | A kind of processing method of quick-freezing sweet and sour the Yellow River Cyprinus carpio |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106261999A true CN106261999A (en) | 2017-01-04 |
Family
ID=57678960
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610677888.1A Pending CN106261999A (en) | 2016-08-17 | 2016-08-17 | A kind of processing method of quick-freezing sweet and sour the Yellow River Cyprinus carpio |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106261999A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112369570A (en) * | 2020-10-27 | 2021-02-19 | 黄山市老徽乡食品有限公司 | Preparation method of stinky mandarin fish semi-finished product |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1081589A (en) * | 1993-06-12 | 1994-02-09 | 韩智慧 | A kind of vacuum-packed Chinese local flavor whole cooked fish goods and manufacture craft thereof |
CN101647581A (en) * | 2009-07-21 | 2010-02-17 | 山西百世特食品有限公司 | Cooking method of sweet-and-sour fish |
CN101999705A (en) * | 2010-01-07 | 2011-04-06 | 大连工业大学 | Fish food and making method thereof |
CN103416779A (en) * | 2012-05-16 | 2013-12-04 | 杨丽 | Making method of sweet-and-sour carp |
CN104366587A (en) * | 2014-11-21 | 2015-02-25 | 淮南白蓝企业集团有限公司 | Preparation method of microwave-cooked instant fish |
CN104799238A (en) * | 2015-04-26 | 2015-07-29 | 青岛克立克信息技术有限公司 | Ingredient of sweet and sour pork ribs |
CN105495368A (en) * | 2015-12-14 | 2016-04-20 | 青岛金超越机械有限公司 | Sweet and sour beef |
-
2016
- 2016-08-17 CN CN201610677888.1A patent/CN106261999A/en active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1081589A (en) * | 1993-06-12 | 1994-02-09 | 韩智慧 | A kind of vacuum-packed Chinese local flavor whole cooked fish goods and manufacture craft thereof |
CN101647581A (en) * | 2009-07-21 | 2010-02-17 | 山西百世特食品有限公司 | Cooking method of sweet-and-sour fish |
CN101999705A (en) * | 2010-01-07 | 2011-04-06 | 大连工业大学 | Fish food and making method thereof |
CN103416779A (en) * | 2012-05-16 | 2013-12-04 | 杨丽 | Making method of sweet-and-sour carp |
CN104366587A (en) * | 2014-11-21 | 2015-02-25 | 淮南白蓝企业集团有限公司 | Preparation method of microwave-cooked instant fish |
CN104799238A (en) * | 2015-04-26 | 2015-07-29 | 青岛克立克信息技术有限公司 | Ingredient of sweet and sour pork ribs |
CN105495368A (en) * | 2015-12-14 | 2016-04-20 | 青岛金超越机械有限公司 | Sweet and sour beef |
Non-Patent Citations (2)
Title |
---|
张慜: "《生鲜食品加工品质调控技术》", 30 September 2013, 中国轻工业出版社 * |
白厚军等: "《拿手菜400例》", 31 December 1995, 中国农业出版社 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112369570A (en) * | 2020-10-27 | 2021-02-19 | 黄山市老徽乡食品有限公司 | Preparation method of stinky mandarin fish semi-finished product |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102224936B (en) | Preparation method of cattle palm leisure food | |
CN101637276A (en) | Instant bath chap product and production method thereof | |
CN105341729A (en) | Low temperature curing beefsteak and processing method | |
CN103404913B (en) | Drunken tilapia snack food and processing method thereof | |
CN103504322B (en) | The preparation method that Saute beef with cayenne pepper is dry | |
KR100828434B1 (en) | Manufacturing method of functional fish containing miso | |
CN102599455A (en) | Accessories and method for making marinated products using accessories | |
CN102860522A (en) | Beef jerky producing method | |
CN104082755A (en) | Preparation method for marinated pig knuckle | |
CN103653025A (en) | Processing method of duck wing with tea taste | |
CN105145865A (en) | Production method of spicy fish dried bean curds | |
CN105105213A (en) | Instant spicy fish and method for making same | |
CN104757606A (en) | Tea smoked fish and production method thereof | |
CN103099243A (en) | Instant sea cucumber producing method | |
CN105310025A (en) | Processing process of seasoning squid soft cans | |
CN103907832B (en) | Pigeon chicken pyramid-shaped glutinous rice dumpling and preparation method thereof | |
CN103300420A (en) | Processing technology of hot pot taste dried fishes | |
CN103416703A (en) | Method for salting bamboo shoots | |
CN104222958B (en) | Novel crab taste soup stock and preparation method thereof | |
CN106261966A (en) | A kind of processing method of quick-freezing Steamed Yellow river carp fish | |
CN107518304A (en) | A kind of hollow plum juice spicy beef jerky and preparation method thereof | |
CN103783544A (en) | Processing technology of nutritious pigskin jelly | |
CN103766945A (en) | Method for processing flexibly packaged smoked duck wing cans | |
CN104256749A (en) | Spicy and hot seafood soup base and preparing method thereof | |
CN107319357A (en) | A kind of preparation method of dry-eating chicken feet |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
TA01 | Transfer of patent application right |
Effective date of registration: 20180913 Address after: 450000 Zhengzhou, Henan Hui Ji District, Dahe road and Huayuan Road intersection westward eight hundred meters Road North Yuan Feng Garden Applicant after: Henan the Yellow River Gold Industry Co., Ltd. Address before: 450044 the road of Cultural Road in Hui Ji District, Zhengzhou, Henan, to the east one kilometer north. Applicant before: Zhengzhou non Fish Food Co., Ltd. |
|
TA01 | Transfer of patent application right | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |
|
RJ01 | Rejection of invention patent application after publication |