CN108835543A - A kind of preparation process of frying deep-sea little yellow croaker - Google Patents
A kind of preparation process of frying deep-sea little yellow croaker Download PDFInfo
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- CN108835543A CN108835543A CN201810748222.XA CN201810748222A CN108835543A CN 108835543 A CN108835543 A CN 108835543A CN 201810748222 A CN201810748222 A CN 201810748222A CN 108835543 A CN108835543 A CN 108835543A
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- yellow croaker
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- 241000356842 Larimichthys polyactis Species 0.000 title claims abstract description 82
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 42
- 241000251468 Actinopterygii Species 0.000 claims description 32
- 235000021110 pickles Nutrition 0.000 claims description 15
- 230000003078 antioxidant effect Effects 0.000 claims description 11
- 239000003963 antioxidant agent Substances 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 9
- 125000000484 butyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 claims description 7
- 230000003647 oxidation Effects 0.000 claims description 7
- 238000007254 oxidation reaction Methods 0.000 claims description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 229940099112 cornstarch Drugs 0.000 claims description 5
- 238000004332 deodorization Methods 0.000 claims description 5
- 235000014103 egg white Nutrition 0.000 claims description 5
- 210000000969 egg white Anatomy 0.000 claims description 5
- 235000013601 eggs Nutrition 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 238000005192 partition Methods 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 235000019991 rice wine Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims 1
- -1 it is marinated Substances 0.000 abstract 1
- 235000019600 saltiness Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 4
- 241001596950 Larimichthys crocea Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
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- UJUWWKHUFOKVEN-UHFFFAOYSA-N 3-hydroxy-2-(2-hydroxyphenyl)benzoic acid Chemical compound OC(=O)C1=CC=CC(O)=C1C1=CC=CC=C1O UJUWWKHUFOKVEN-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
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- 230000000050 nutritive effect Effects 0.000 description 2
- 125000000999 tert-butyl group Chemical group [H]C([H])([H])C(*)(C([H])([H])[H])C([H])([H])[H] 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Classifications
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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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
-
- 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
-
- 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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- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a kind of preparation processes of fried deep-sea little yellow croaker, including pretreatment of raw material, it is marinated, powder is wrapped up in, the fast frozen 15-20min under -15 DEG C of cryogenic conditions of the little yellow croaker after powder will be wrapped up in, little yellow croaker after fast frozen is placed in Vacuum frying machine, holding vacuum degree is 0.08-0.09MPa, and frying temperature is 90-100 DEG C, deep-fat frying time 40-45min, then vacuum de-oiling processing is carried out, finished product frying deep-sea little yellow croaker can be obtained.The finally obtained fried deep-sea little yellow croaker uniform color of technique provided by the invention, is knitted closely, flexible, neither too hard, nor too soft, crisp outside tender inside, and the degree of saltiness is suitable for a kind of fragrant fresh palatable, fried deep-sea little yellow croaker to look good, smell good and taste good.
Description
Technical field
The present invention relates to little yellow croakers to process preparation technical field, specially a kind of preparation process of fried deep-sea little yellow croaker.
Background technique
Little yellow croaker protein rich in, minerals and vitamins have good benefiting action to human body, to constitution void
For the weak and middle-aged and the old, edible yellow croaker will receive good food therapy effect, and yellow croaker contains trace elements of selenium abundant, can remove people
The free radical that body metabolism generates has prophylactic-therapeutic effect to various cancers.
In recent years, people increasingly focus on healthy diet, and the tradition frying various drawbacks of mode have not adapted to people to strong
The requirement of health diet, traditional little yellow croaker frying processing method be constant-pressure and high-temperature frying processing, operating temperature generally 180 DEG C~
250 DEG C, even higher, the food by high temperature frying loses nutritive value, and sense of taste deteriorates, and food surface darkens, out
Existing focal spot, or even generate harmful substance.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, the present invention provides a kind of preparation process of fried deep-sea little yellow croaker, mesh is solved
It is preceding by the way of normal temperature high voltage frying little yellow croaker, be easy to lose nutritive value and the problem of mouthfeel.
(2) technical solution
To achieve the above object, the present invention provides the following technical solutions：A kind of preparation process of frying deep-sea little yellow croaker, packet
Include following steps：
S1, pretreatment of raw material：By fresh deep-sea little yellow croaker go end to end, remove internal organ, fish scale, the fish gill and fin, then repeatedly
It is dried after cleaning, the little yellow croaker for weighing 0.8-1kg is spare；
S2, it pickles：
(1) cure formula：Cure includes the raw material of following parts by weight：Edible salt 12-15g, white granulated sugar 5-15g, light soy sauce 18-
20ml, chickens' extract 3-8g, green onion ginger juice 50-70g, citric acid 10-15g, white pepper powder 2-7g, sorbierite 15-25g, dried orange peel 30-50g,
Yellow rice wine 25-45ml；
(2) it pickles：Cure in above-mentioned formula is stirred evenly, then cure is uniformly poured little yellow croaker on, go forward side by side
Row is uniformly smeared, and 60-90min is pickled；
S3, powder is wrapped up in：The egg white solution of two eggs is put on pickled little yellow croaker first, and is stirred evenly, then again
It is sprinkled into 75-80g Strong flour and 20-25g cornstarch, is slowly mixed thoroughly；
It is S4, quick-frozen：The little yellow croaker after powder will be wrapped up in be placed in instant freezer, then quick-frozen 15- under the conditions of -15 DEG C of low temperature
20min；
S5, fried molding：Little yellow croaker after fast frozen is placed in Vacuum frying machine, holding vacuum degree is 0.08-
0.09MPa, frying temperature are 90-100 DEG C, deep-fat frying time 40-45min, then carry out vacuum de-oiling processing, vacuum de-oiling
When, little yellow croaker is placed on the partition with leak hole, is put into vacuum de-oiling machine, holding vacuum degree is 0.075-
0.08MPa, centrifugal rotational speed 500-700r/min, de-oiling time are 5-7min, and finished product frying deep-sea little yellow croaker can be obtained.
Preferably, in order to enhance the deodorization of little yellow croaker and pickle tasty effect, little yellow croaker two sides after the cleaning is needed to cut
Cross-shaped knife flower.
Preferably, it in little yellow croaker curing process, needs timing to stir fish body back and forth 3-5 times, cure is enable to be sufficiently submerged in
In the flesh of fish.
Preferably, in order to avoid the flesh of fish causes color and mouthfeel bad in progress vacuum frying because of partial oxidation,
It carries out that the antioxidant tertiary butyl of oil quality 0.05% need to be added to biphenol, 0.01% citric acid when vacuum frying.
(3) beneficial effect
The present invention provides a kind of preparation processes of fried deep-sea little yellow croaker, have following beneficial effect：
1, this preparation process carries out unique fast frozen before carrying out vacuum frying, can make the flesh of fish and other auxiliary materials
In enzyme sufficiently inactivate, while improving the tissue intensity of the flesh of fish, so that the tissue of finished product frying little yellow croaker is even closer, there is bullet
Property, it is neither too hard, nor too soft；
2, this preparation process substitutes traditional constant-pressure and high-temperature frying mode by the way of high pressure low temperature vacuum frying, due to
Vacuum frying mode temperature is low, so that the nutrient component damages of flesh of fish itself are few, while moisture evaporation is fast, and drying time is short；And
Have efficient expansion effect to product, can be improved the rehydration of product；Grease degradation speed is slow when vacuum frying simultaneously, oil
Consumption is few, can reduce the waste of resource；
3, this preparation process joined the antioxidant tertiary butyl of oil quality 0.05% to hexichol when carrying out vacuum frying
Phenol and 0.01% citric acid, the inoxidizability of little yellow croaker can be further enhanced, avoid oil bath or Vacuum frying machine residual
Remaining air generates oxidation to little yellow croaker, influences its mouthfeel and color, while combination of the tert-butyl to biphenol and citric acid
It uses, the antioxidant effect of antioxidant can be further enhanced.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
Embodiment 1
A kind of preparation process of frying deep-sea little yellow croaker, includes the following steps：
S1, pretreatment of raw material：By fresh deep-sea little yellow croaker go end to end, remove internal organ, fish scale, the fish gill and fin, then repeatedly
It is dried after cleaning, the little yellow croaker for weighing 0.8kg is spare；
S2, it pickles：
(1) cure formula：Cure includes the raw material of following parts by weight：Edible salt 12g, white granulated sugar 5g, light soy sauce 18ml, chickens' extract
3g, green onion ginger juice 50g, citric acid 10g, white pepper powder 2g, sorbierite 15g, dried orange peel 30g, yellow rice wine 25ml；
(2) it pickles：Cure in above-mentioned formula is stirred evenly, then cure is uniformly poured little yellow croaker on, go forward side by side
Row is uniformly smeared, and 60min is pickled；
S3, powder is wrapped up in：The egg white solution of two eggs is put on pickled little yellow croaker first, and is stirred evenly, then again
It is sprinkled into 75g Strong flour and 20g cornstarch, is slowly mixed thoroughly；
It is S4, quick-frozen：The little yellow croaker after powder will be wrapped up in be placed in instant freezer, then quick-frozen 15min under the conditions of -15 DEG C of low temperature；
S5, fried molding：Little yellow croaker after fast frozen is placed in Vacuum frying machine, holding vacuum degree is 0.08MPa,
Frying temperature is 90 DEG C, deep-fat frying time 40min, then carries out vacuum de-oiling processing, and when vacuum de-oiling, little yellow croaker is placed on
On partition with leak hole, be put into vacuum de-oiling machine, holding vacuum degree be 0.075MPa, centrifugal rotational speed 500r/min,
The de-oiling time is 5min, and finished product frying deep-sea little yellow croaker can be obtained.
Wherein, in order to enhance the deodorization of little yellow croaker and pickle tasty effect, little yellow croaker two sides after the cleaning is needed to cut ten
Word knife flower；In little yellow croaker curing process, needs timing to stir fish body back and forth 3-5 times, cure is enable to be sufficiently submerged in the flesh of fish；For
It avoids the flesh of fish from causing color and mouthfeel bad because of partial oxidation carrying out vacuum frying, need to add when carrying out vacuum frying
Enter the antioxidant tertiary butyl of oil quality 0.05% to biphenol, 0.01% citric acid.
Embodiment 2
A kind of preparation process of frying deep-sea little yellow croaker, includes the following steps：
S1, pretreatment of raw material：By fresh deep-sea little yellow croaker go end to end, remove internal organ, fish scale, the fish gill and fin, then repeatedly
It is dried after cleaning, the little yellow croaker for weighing 0.9kg is spare；
S2, it pickles：
(1) cure formula：Cure includes the raw material of following parts by weight：Edible salt 13g, white granulated sugar 10g, light soy sauce 19ml, chicken
Smart 5g, green onion ginger juice 60g, citric acid 12g, white pepper powder 5g, sorbierite 20g, dried orange peel 40g, yellow rice wine 35ml；
(2) it pickles：Cure in above-mentioned formula is stirred evenly, then cure is uniformly poured little yellow croaker on, go forward side by side
Row is uniformly smeared, and 75min is pickled；
S3, powder is wrapped up in：The egg white solution of two eggs is put on pickled little yellow croaker first, and is stirred evenly, then again
It is sprinkled into 77g Strong flour and 23g cornstarch, is slowly mixed thoroughly；
It is S4, quick-frozen：The little yellow croaker after powder will be wrapped up in be placed in instant freezer, then quick-frozen 17min under the conditions of -15 DEG C of low temperature；
S5, fried molding：Little yellow croaker after fast frozen is placed in Vacuum frying machine, holding vacuum degree is
0.085MPa, frying temperature are 95 DEG C, deep-fat frying time 42min, then carry out vacuum de-oiling processing, will be small when vacuum de-oiling
Yellow croaker is placed on the partition with leak hole, is put into vacuum de-oiling machine, and holding vacuum degree is 0.078MPa, and centrifugal rotational speed is
600r/min, de-oiling time are 6min, and finished product frying deep-sea little yellow croaker can be obtained.
Wherein, in order to enhance the deodorization of little yellow croaker and pickle tasty effect, little yellow croaker two sides after the cleaning is needed to cut ten
Word knife flower；In little yellow croaker curing process, needs timing to stir fish body back and forth 3-5 times, cure is enable to be sufficiently submerged in the flesh of fish；For
It avoids the flesh of fish from causing color and mouthfeel bad because of partial oxidation carrying out vacuum frying, need to add when carrying out vacuum frying
Enter the antioxidant tertiary butyl of oil quality 0.05% to biphenol, 0.01% citric acid.
Embodiment 3
A kind of preparation process of frying deep-sea little yellow croaker, includes the following steps：
S1, pretreatment of raw material：By fresh deep-sea little yellow croaker go end to end, remove internal organ, fish scale, the fish gill and fin, then repeatedly
It is dried after cleaning, the little yellow croaker for weighing 1kg is spare；
S2, it pickles：
(1) cure formula：Cure includes the raw material of following parts by weight：Edible salt 15g, white granulated sugar 15g, light soy sauce 20ml, chicken
Smart 8g, green onion ginger juice 70g, citric acid 15g, white pepper powder 7g, sorbierite 25g, dried orange peel 50g, yellow rice wine 45ml；
(2) it pickles：Cure in above-mentioned formula is stirred evenly, then cure is uniformly poured little yellow croaker on, go forward side by side
Row is uniformly smeared, and 90min is pickled；
S3, powder is wrapped up in：The egg white solution of two eggs is put on pickled little yellow croaker first, and is stirred evenly, then again
It is sprinkled into 80g Strong flour and 25g cornstarch, is slowly mixed thoroughly；
It is S4, quick-frozen：The little yellow croaker after powder will be wrapped up in be placed in instant freezer, then quick-frozen 20min under the conditions of -15 DEG C of low temperature；
S5, fried molding：Little yellow croaker after fast frozen is placed in Vacuum frying machine, holding vacuum degree is 0.09MPa,
Frying temperature is 100 DEG C, deep-fat frying time 45min, then carries out vacuum de-oiling processing, and when vacuum de-oiling, little yellow croaker is placed
On the partition with leak hole, be put into vacuum de-oiling machine, holding vacuum degree be 0.08MPa, centrifugal rotational speed 700r/min,
The de-oiling time is 7min, and finished product frying deep-sea little yellow croaker can be obtained.
Wherein, in order to enhance the deodorization of little yellow croaker and pickle tasty effect, little yellow croaker two sides after the cleaning is needed to cut ten
Word knife flower；In little yellow croaker curing process, needs timing to stir fish body back and forth 3-5 times, cure is enable to be sufficiently submerged in the flesh of fish；For
It avoids the flesh of fish from causing color and mouthfeel bad because of partial oxidation carrying out vacuum frying, need to add when carrying out vacuum frying
Enter the antioxidant tertiary butyl of oil quality 0.05% to biphenol, 0.01% citric acid.
1, this preparation process carries out unique fast frozen before carrying out vacuum frying, can make the flesh of fish and other auxiliary materials
In enzyme sufficiently inactivate, while improving the tissue intensity of the flesh of fish, so that the tissue of finished product frying little yellow croaker is even closer, there is bullet
Property, it is neither too hard, nor too soft；
2, this preparation process substitutes traditional constant-pressure and high-temperature frying mode by the way of high pressure low temperature vacuum frying, due to
Vacuum frying mode temperature is low, so that the nutrient component damages of flesh of fish itself are few, while moisture evaporation is fast, and drying time is short；And
Have efficient expansion effect to product, can be improved the rehydration of product；Grease degradation speed is slow when vacuum frying simultaneously, oil
Consumption is few, can reduce the waste of resource；
3, this preparation process joined the antioxidant tertiary butyl of oil quality 0.05% to hexichol when carrying out vacuum frying
Phenol and 0.01% citric acid, the inoxidizability of little yellow croaker can be further enhanced, avoid oil bath or Vacuum frying machine residual
Remaining air generates oxidation to little yellow croaker, influences its mouthfeel and color, while combination of the tert-butyl to biphenol and citric acid
It uses, the antioxidant effect of antioxidant can be further enhanced.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (4)
1. a kind of preparation process of frying deep-sea little yellow croaker, which is characterized in that include the following steps：
S1, pretreatment of raw material：By fresh deep-sea little yellow croaker go end to end, remove internal organ, fish scale, the fish gill and fin, then clean repeatedly
After dry, the little yellow croaker for weighing 0.8-1kg is spare；
S2, it pickles：
(1) cure formula：Cure includes the raw material of following parts by weight：Edible salt 12-15g, white granulated sugar 5-15g, light soy sauce 18-
20ml, chickens' extract 3-8g, green onion ginger juice 50-70g, citric acid 10-15g, white pepper powder 2-7g, sorbierite 15-25g, dried orange peel 30-50g,
Yellow rice wine 25-45ml；
(2) it pickles：Cure in above-mentioned formula is stirred evenly, then cure is uniformly poured little yellow croaker on, and carry out equal
Even smearing pickles 60-90min；
S3, powder is wrapped up in：The egg white solution of two eggs is put on pickled little yellow croaker first, and is stirred evenly, is then sprinkled into again
75-80g Strong flour and 20-25g cornstarch, are slowly mixed thoroughly；
It is S4, quick-frozen：The little yellow croaker after powder will be wrapped up in be placed in instant freezer, then quick-frozen 15-20min under the conditions of -15 DEG C of low temperature；
S5, fried molding：Little yellow croaker after fast frozen is placed in Vacuum frying machine, holding vacuum degree is 0.08-
0.09MPa, frying temperature are 90-100 DEG C, deep-fat frying time 40-45min, then carry out vacuum de-oiling processing, vacuum de-oiling
When, little yellow croaker is placed on the partition with leak hole, is put into vacuum de-oiling machine, holding vacuum degree is 0.075-
0.08MPa, centrifugal rotational speed 500-700r/min, de-oiling time are 5-7min, and finished product frying deep-sea little yellow croaker can be obtained.
2. a kind of preparation process of fried deep-sea little yellow croaker according to claim 1, it is characterised in that：In order to enhance little Huang
The deodorization of fish and tasty effect is pickled, little yellow croaker two sides after the cleaning is needed to cut cross-shaped knife flower.
3. a kind of preparation process of fried deep-sea little yellow croaker according to claim 1, it is characterised in that：It is marinated in little yellow croaker
In the process, it needs timing to stir fish body back and forth 3-5 times, cure is enable to be sufficiently submerged in the flesh of fish.
4. a kind of preparation process of fried deep-sea little yellow croaker according to claim 1, it is characterised in that：In order to avoid the flesh of fish
Cause color and mouthfeel bad because of partial oxidation carrying out vacuum frying, oil quality need to be added when carrying out vacuum frying
0.05% antioxidant tertiary butyl is to biphenol, 0.01% citric acid.
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| CN201810748222.XA CN108835543A (en) | 2018-07-10 | 2018-07-10 | A kind of preparation process of frying deep-sea little yellow croaker |
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| CN201810748222.XA CN108835543A (en) | 2018-07-10 | 2018-07-10 | A kind of preparation process of frying deep-sea little yellow croaker |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113208070A (en) * | 2021-06-21 | 2021-08-06 | 沈国芬 | Formula and preparation method of low-temperature fried small yellow croaker |
| CN115226861A (en) * | 2022-04-08 | 2022-10-25 | 平江县劲仔食品有限公司 | Preparation process of fish skin puffed food |
| CN115553437A (en) * | 2022-09-02 | 2023-01-03 | 浙江省海洋开发研究院 | Method for preparing crisp fish by low-temperature vacuum frying |
-
2018
- 2018-07-10 CN CN201810748222.XA patent/CN108835543A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113208070A (en) * | 2021-06-21 | 2021-08-06 | 沈国芬 | Formula and preparation method of low-temperature fried small yellow croaker |
| CN115226861A (en) * | 2022-04-08 | 2022-10-25 | 平江县劲仔食品有限公司 | Preparation process of fish skin puffed food |
| CN115553437A (en) * | 2022-09-02 | 2023-01-03 | 浙江省海洋开发研究院 | Method for preparing crisp fish by low-temperature vacuum frying |
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Application publication date: 20181120 |