CN108175052A - A kind of preparation method of squirrel madai and its squirrel madai cooking methods for preparing gained - Google Patents
A kind of preparation method of squirrel madai and its squirrel madai cooking methods for preparing gained Download PDFInfo
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- CN108175052A CN108175052A CN201810031131.4A CN201810031131A CN108175052A CN 108175052 A CN108175052 A CN 108175052A CN 201810031131 A CN201810031131 A CN 201810031131A CN 108175052 A CN108175052 A CN 108175052A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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Abstract
The invention discloses a kind of preparation method of squirrel madai and its squirrel madai cooking methods of preparation gained, include the following steps：(1) raw material fish is checked and accepted；(2) by the raw material fish color development through step (1) acceptance(check) and bloodletting；It (3) will treated that raw material fish scales through step (2), is cut except the cheek, except internal organ and by fish head and fish status；(4) turk knife processing is carried out to step (3) treated fish body, and chops fish head off half along among clavicle；It (5) will treated that raw material fish cleans through step (4), deodorization, shallow salt down and seasons；(6) will through the vacuum packaging of step (5) treated raw material fish, it is anxious freeze, classification obtains squirrel madai.The cooking methods be squirrel madai is thawed, the moisture that drains surface, clap powder enter deep fat fry to tender with a crispy crust, balance pours tomato juice it can be served.Gained squirrel madai is delicious in taste, fine and tender taste.
Description
Technical field
The invention belongs to the pines of the preparation method and its preparation gained of food making method more particularly to a kind of squirrel madai
Mouse madai cooking methods.
Background technology
The meat flavour of Tilapia mossambica is delicious, fine and tender taste, either braises in soy sauce or cooks clearly, taste is all good.Bolti is through surveying
It is fixed, containing 20.5 grams of protein, 6.93 grams of fat, 148 kilocalories of heat, 70 milligrams of calcium, 50 milligrams of sodium, 37 milli of phosphorus in every 100 grams of meat
Gram, 1 milligram of iron .1 milligrams of vitaminB10,0.12 milligram of vitamin B2.Tilapia mossambica has become international main cultured fishes.
Especially in southern region of China, cultivating tilapia has begun to take shape, and squirrel madai has been liked extensively in China by people
Love, but existing squirrel madai is unsuitable for large-scale production, and fishy smell is heavier, and the flesh of fish is coarse.
Invention content
In order to solve the above-mentioned technical problem, there are two purposes by the present invention, it is an object to provide a kind of rule of squirrel madai
Modelling preparation method, the squirrel madai fishy smell prepared is small, the tender bullet of meat；Another purpose is the squirrel for preparing the above method
The cooking methods of madai, sweet mouthfeel.
One aspect of the present invention is：A kind of preparation method of squirrel madai, includes the following steps：(1) raw material fish is tested
It receives；(2) by the raw material fish color development through step (1) acceptance(check) and bloodletting；It (3) will treated that raw material fish goes through step (2)
Squama is cut except the cheek, except internal organ and by fish head and fish status；(4) turk knife processing is carried out to step (3) treated fish body, and will
Fish head chops half off along among clavicle；It (5) will treated that raw material fish cleans through step (4), deodorization, shallow salt down and seasons；(6)
Will through the vacuum packaging of step (5) treated raw material fish, it is anxious freeze, classification obtains squirrel madai.
The advantageous effect of above-mentioned technical proposal is：Its method is simple, the squirrel madai sanitation and hygiene made, and puts
Put beauty.
The fresh and alive Tilapia mossambica that raw material fish is 800-1500g in step described in above-mentioned technical proposal (1) is then considered as examination and closes
Lattice.
The advantageous effect of above-mentioned technical proposal is：Size is suitable, suitable balance, and beautiful.
The raw material fish color development in the step (2) in step described in above-mentioned technical proposal (2) is to raw material using CO
After fish carries out living body color development 3-5min, raw material fish cervical incision is put back in water after the completion of color development and allows its travelling until bloodletting is complete
Entirely.
The advantageous effect of above-mentioned technical proposal is：Color development so that the taste of Tilapia mossambica is more delicious, allow its move about bloodletting
Can so that the blood of fish arranges more fully so that meat is more delicate, and can remove the mud fishy smell in blood.
In step described in above-mentioned technical proposal (3) behind fish head portion and the segmentation of fish body portion, by fish body partial segmentation into two
The belt leather flesh of fish that piece tail portion is connected, and except burr removing and middle bone.
The advantageous effect of above-mentioned technical proposal is：Convenient for balance beauty.
Step described in above-mentioned technical proposal (4) is by step (3) treated fish body portion to tilt forward downward from back
Slope surface of one horizontal sextant angle as 45-75 ° of angle is formed, and carry out turk to fish body portion remaining part using the cutting removal part flesh of fish
Processing.
The advantageous effect of above-mentioned technical proposal is：Convenient for fish head is upturned during balance.
Step described in above-mentioned technical proposal (5) is cleaned using the clear water of flowing, after cleaning up, at 2-5 DEG C
Under the conditions of, place it in flavouring liquid impregnate 1.5-3h carry out deodorization, it is shallow salt down and season, wherein flavouring liquid adds in being per 1L water
Onion end 20-40g, ginger 20-40g, white granulated sugar 0-10g, edible salt 0-10g and elastin 0-10g.
The advantageous effect of above-mentioned technical proposal is：So that the taste of the flesh of fish is more delicious, while so that the flesh of fish is sufficient
Pickling so that taste is tastier, and seasoning and fish soaking can be caused to the volatilization in flavouring such as ginger, onion in water
Property ingredient be dissolved in water, and enter in the flesh of fish, it is further so that the taste of the flesh of fish is more delicious.
Another aspect of the present invention is to provide a kind of cooking methods of squirrel madai：Above-mentioned squirrel madai is thawed, drip
The moisture on dry surface, clap powder enter deep fat fry to tender with a crispy crust, balance pours tomato juice it can be served.
The advantageous effect of above-mentioned technical proposal is：Cooking methods are easy, delicious taste.
Specific embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Present embodiment discloses a kind of preparation methods of squirrel madai, include the following steps：Include the following steps：(1) it is right
Raw material fish is checked and accepted；(2) by the raw material fish color development through step (1) acceptance(check) and bloodletting；It (3) will that treated be former through step (2)
Material fish scales, is cut except the cheek, except internal organ and by fish head and fish status；(4) step (3) treated fish body is carried out at turk knife
Reason, and chop fish head off half along among clavicle；It (5) will treated that raw material fish cleans through step (4), deodorization, shallow salt down and adjusts
Taste；(6) will through the vacuum packaging of step (5) treated raw material fish, it is anxious freeze, classification obtains squirrel madai, method is simple, makes
Preserved egg madai sanitation and hygiene out, and put beauty.
Wherein, it is preferred that raw material fish is that the fresh and alive Tilapia mossambica of 800-1500g is then considered as acceptance(check) in the step (1),
Size is suitable, suitable balance, and beautiful.
Raw material fish color development in step described in above-mentioned technical proposal (2) is to carry out living body color development 3- to raw material fish using CO
After 5min, raw material fish cervical incision is put back in water after the completion of color development and allows its travelling until bloodletting is complete.Color development causes Tilapia mossambica
Taste it is more delicious, and live fish bloodletting can go out the mud fishy smell in blood, in addition also so that the middle pigment of the flesh of fish is reduced, make
It is delicate to obtain flesh of fish meat.
Step described in above-mentioned technical proposal (3) behind fish head portion and the segmentation of fish body portion, it is middle by fish body partial segmentation into two
The belt leather flesh of fish that piece tail portion is connected, and except burr removing and middle bone.Convenient for balance beauty.
Step described in above-mentioned technical proposal (4) is by step (3) treated fish body portion to tilt forward downward from back
Slope surface of one horizontal sextant angle as 45-75 ° of angle is formed, and carry out turk to fish body portion remaining part using the cutting removal part flesh of fish
Processing.Convenient for fish head is upturned during balance.
Step described in above-mentioned technical proposal (5) is cleaned using the clear water of flowing, in 2-5 DEG C of item after cleaning up
Under part, place it in flavouring liquid impregnate 1.5-3h carry out deodorization, it is shallow salt down and season, wherein flavouring liquid adds in ocean in being per 1L water
Green onion end 20-40g, ginger 20-40g, white granulated sugar 0-10g, edible salt 0-10g and elastin 0-10g so that seasoning more holds
It easily enters in the flesh of fish, improves the mouthfeel of the flesh of fish.
Here, choosing Tilapia mossambica, crucian, grass carp and the silver carp of three fresh and alive heavy 1000g respectively, place it in be full of respectively
The confined space of CO carries out color development processing 5min, and color development is after the completion by its bloodletting, and the cheek of scaling removes internal organ, by fish head portion and fish
Body chops separation off, and chops fish head off half along among clavicle, by the belt leather flesh of fish that fish body partial segmentation is connected into two panels tail portion,
And go out burr removing and middle bone, fish body is inclined into lower forward downward fish and water plane included angle as 45-75 ° of cutting removal part fish using neck
Meat, using turk knife to fish body surface turk.Fish head is upturned pendulum in the position of close fish body neck, wherein, three sieve
Non- fish, which is respectively divided into, is divided into A1-A3 groups, and three crucians are respectively divided into B1-B3 groups, and three grass carps are respectively divided into C1-C3 groups, three
Silver carp is respectively divided into D1-D3 groups.
Wherein, the collocation of the flavouring liquid of every group of fish is as follows：
By above-mentioned 12 fishes respectively carried out clap powder enter deep fat fry to tender with a crispy crust, balance pours tomato juice.
It chooses 50 people to taste above-mentioned 12 portions of fishes, and carries out 0-10 points of marking, the higher expression taste of score respectively
More preferably.
The average such as following table of wherein above-mentioned 12 kinds of fishes：
| Grouping | Average |
| A1 | 7.51 |
| A2 | 9.13 |
| A3 | 8.47 |
| B1 | 6.53 |
| B2 | 8.19 |
| B3 | 7.16 |
| C1 | 7.21 |
| C2 | 8.54 |
| C3 | 8.12 |
| D1 | 5.13 |
| D2 | 7.15 |
| D3 | 6.78 |
As seen from the above table, Tilapia mossambica is selected in above-described embodiment, condiment is according to addition onion end 30g, ginger in 1L water
30g, white granulated sugar 5g, edible salt 5g and elastin 5g are best.
In addition the Tilapia mossambica for also choosing the 1000g of an equivalent specifications is handled without color development, remaining step all same, and will
It, which is placed in baste, impregnates, and onion end content is 30g/L wherein in baste, ginger content is 30g/L, white sugar content
For 5g/L, edible salt content is 5g/L and elastic force cellulose content is that 5g/L is cooked using identical cooking methods, uses above-mentioned
Same procedure, same people under equal conditions score, average 8.64, it is seen that by color development handle the flesh of fish its
Taste and mouthfeel are more pleasant.
Equally, remaining step all same of the Tilapia mossambica of a 1000g, but its flavouring liquid described in without step (5) are selected
It impregnates, but its surface is sprinkled into onion end 30g, ginger 30g, white granulated sugar 5g, edible salt 5g and elastin 5g, at 3 DEG C
Under the conditions of place 2h after the condiment on fish surface is washed out using water purification, prepared food using phase Tongfang, use above-mentioned same procedure, same person
Group under equal conditions scores, average 8.79.It can be preferably so that the flesh of fish be tasty it can be seen that being impregnated using flavouring liquid.
Ginger, onion end, white granulated sugar, edible salt and elastin are mixed in water and baste are made, then fish is placed in the present embodiment
It is impregnated in baste, it is more efficiently tasty to be conducive to flavouring, since flavoring ingredients have plenty of and wave in ginger, onion end
Ginger or onion end, are directly sprinkling upon on the flesh of fish by hair property ingredient, and the volatile ingredient overwhelming majority is all evaporate into air, only
There is few part that can enter in the flesh of fish, and use infusion method, volatile ingredient is dissolved in the water, and the flesh of fish is contacted with water,
Its flavoring ingredients can be entered in the flesh of fish, improve the quality of the flesh of fish.In addition flavouring liquid can also repeatedly use, can be more into one
Step reduces cost.
By the flesh of fish immersion 1.5-3h can ensure that the flesh of fish does not foam, the meat of the flesh of fish is kept to compact, the time is too short, then it is tasty not
Foot, the time is long, and the flesh of fish can then foam and fluff, and influence mouthfeel.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention.
Claims (7)
1. a kind of preparation method of squirrel madai, which is characterized in that include the following steps：(1) raw material fish is checked and accepted；It (2) will be through
The raw material fish color development of step (1) acceptance(check) and bloodletting；(3) will treated that raw material fish scales through step (2), except the cheek, except interior
It is dirty and cut fish head and fish status；(4) turk knife processing is carried out to step (3) treated fish body, and by fish head along clavicle
Between chop half off；It (5) will treated that raw material fish cleans through step (4), deodorization, shallow salt down and seasons；(6) at will be through step (5)
The vacuum packaging of raw material fish, anxious jelly, classification after reason obtain squirrel madai.
2. the preparation method of squirrel madai according to claim 1, which is characterized in that raw material fish is in the step (1)
The fresh and alive Tilapia mossambica of 800-1500g is then considered as acceptance(check).
3. the preparation method of squirrel madai according to claim 2, which is characterized in that the raw material fish in the step (2)
Color development is after carrying out living body color development 3-5min to raw material fish using CO, raw material fish cervical incision to be put back in water after the completion of color development and is allowed
It moves about until bloodletting is complete.
4. the preparation method of squirrel madai according to claim 3, which is characterized in that in fish head portion in the step (3)
After dividing with fish body portion, by the belt leather flesh of fish that fish body partial segmentation is connected into two panels tail portion, and except burr removing and middle bone.
5. the preparation method of squirrel madai according to claim 4, which is characterized in that the step (4) will be at step (3)
Fish body portion after reason forms a horizontal sextant angle as 45-75 ° of angle to tilt forward downward from back to cut the removal part flesh of fish
Slope surface, and to fish body portion remaining part carry out turk processing.
6. the preparation method of squirrel madai according to claim 5, which is characterized in that the step (5) is using flowing
Clear water is cleaned, and after cleaning up, under conditions of 2-5 DEG C, is placed it in flavouring liquid and is impregnated 1.5-3h and carry out deodorization, shallow
Salt down and season, wherein flavouring liquid is per addition onion end 20-40g, ginger 20-40g, white granulated sugar 0-10g, edible salt in 1L water
0-10g and elastin 0-10g.
7. a kind of use the cooking methods of squirrel madai obtained such as any one of claim 1-6 claim the methods,
It is characterized in that, squirrel madai is thawed, the moisture that drains surface, clap powder enter deep fat fry to tender with a crispy crust, balance pours tomato juice
It can be served.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567071A (en) * | 2018-12-24 | 2019-04-05 | 武汉良之隆食材股份有限公司 | A kind of Dai Nationality's taste bakes madai and preparation method thereof and cooking methods |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567071A (en) * | 2018-12-24 | 2019-04-05 | 武汉良之隆食材股份有限公司 | A kind of Dai Nationality's taste bakes madai and preparation method thereof and cooking methods |
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Application publication date: 20180619 |