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
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- 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
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- 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
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- 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
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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
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- 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).
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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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. |
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