CN109259172A - A kind of production method of concentrated sea-food soup - Google Patents
A kind of production method of concentrated sea-food soup Download PDFInfo
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- CN109259172A CN109259172A CN201710582864.2A CN201710582864A CN109259172A CN 109259172 A CN109259172 A CN 109259172A CN 201710582864 A CN201710582864 A CN 201710582864A CN 109259172 A CN109259172 A CN 109259172A
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production method of concentrated sea-food soup, in terms of raw material: using Norway's deep-sea salmon, Iceland's sea cucumber spot for primary raw material；Technical aspect: in addition to sea cucumber spot needs to remove fish body surface fish scale hard such as stone, remaining several raw material will retain fish scale；Convenience: taking the technology of rapid freezing, makes condensed soup quick freezing, greatly locks the original flavor substance of seafood soup and nutriment, instant to take, very convenient.Fish soup is concentrated using rare abyssal fishes as primary raw material in the present invention, does not use any flavors and fragrances, pigment.Only the processes such as dirty, dissection, stir-frying, tanning, secondary stir-frying, secondary tanning, quick-frozen preservation of cutting open the belly obtain.Any flavors and fragrances is not added in process, keeps delicious and fresh-water fishes the giving off a strong fragrance of pure natural ocean fish.Tang Bai like it is beautiful, mellow such as rouge, it is delicious extremely.
Description
Technical field
The present invention relates to food processing technology field, specially a kind of production method of concentrated sea-food soup.
Background technique
Most fish soup boil fish soup using fresh water crucian or two kinds of yellow eel as primary raw material.But existing fish soup is often
The fish soup only focused on taste, do not focus on the medical value of material, and fresh water crucian or yellow eel is selected to boil is to prevention heart and brain blood
There is booster action in terms of pipe, and often primary tanning comes out existing boiling method, cannot make various battalion in raw material fish
Substance, flavor substance, the maximized separate out of collagen are supported, density, the mouthfeel, delicious journey of concentrated sea-food soup are reduced
Degree, nutritive value, in view of the above-mentioned problems, a kind of special production method for proposing concentrated sea-food soup.
Summary of the invention
The purpose of the present invention is to provide a kind of production methods of concentrated sea-food soup, to solve to propose in above-mentioned background technique
The problem of.
To achieve the above object, the invention provides the following technical scheme: a kind of production method of concentrated sea-food soup, the one kind
The production method of concentrated sea-food soup the following steps are included:
S1: salmon is cut off from discharge port to fish mouth part, gutting, black film, extravasated blood etc..Retain fish scale, cleans up
Afterwards, it is cut into fish section, it is spare；
S2: the boiled water blanching of sea cucumber spot brushes off surface fish scale with brush, after cleaning up, removes internal organs, cleans, is cut into again
Fish section, it is spare；
S3: yellow croaker, snakeheaded fish, loach, swamp eel remove internal organs, and retain fish scale, after cleaning up, are cut into fish section, spare；
S4: being put into lard stearin 50-100g in jacketed pan, high fire heats, and melts to lard, is put into Norway's salmon section, Iceland sea
Join spot, Bohai Sea Gulf yellow croaker section, snakeheaded fish section, loach section, swamp eel section, onion parts, ginger splices, 65 ° of white wine, turns small fire stir-frying, constantly stir
Raw material, stir-frying the time it is 5-10 minute general, to fish block epidermis appearance it is light yellow until；
S5: pouring into 10-20kg boiling water, turn high fire it is boiled after, continue tanning 15 minutes；
S6: raw material is separated with soup, pulls raw material out.Soup look is light white at this time；
S7: setting up another a jacketed pan, is put into lard stearin 50-100g, and high fire heats, and melts to lard, tests table with infrared thermometer
When face temperature reaches 70-80 DEG C, it is put into the raw material that step S6 is pulled out；
S8: raw material is constantly stirred in secondary stir-frying, small fire stir-frying, and the stir-frying time is 5-10 minutes general, occurs to fish block epidermis golden yellow
Until color；
S9: pouring into the soup that step S6 is obtained, and high fire boils 30 minutes；
S10: filtering out slag charge, obtains concentration fish soup；
S11: packaging pours into frozen-pack bag, seals；
S12: quick-frozen, packaged concentration fish soup carries out quick-frozen；
S13: freezen protective, -18 DEG C of freezen protectives can be stored 12 months.
The fish section being cut into the step S1 is 2-3 centimetres；The fish section being cut into the step S2 is 4-5 centimetres；The step
The fish section being cut into S3 is 4-5 centimetres.
In the step S2 sea cucumber spot with 80-85 DEG C boiled water blanching 10-20 seconds.
After lard melts in the step S4, when reaching 70-80 DEG C with infrared thermometer test surfaces temperature, raw material is placed into.
In the step S4, it is put into Norway salmon section 400-500g, Iceland sea cucumber spot 400-500g, Bohai Sea Gulf yellow croaker section 400-
500g, snakeheaded fish section 500-800g, loach section 250-400g, swamp eel section 250-400g, onion parts 20-40g, ginger splices 20-40g, 65 ° it is white
Wine 5-20g.
Compared with prior art, the beneficial effects of the present invention are: a kind of production method of concentrated sea-food soup, with rare depth
Ocean fish class is primary raw material, does not use any flavors and fragrances, pigment.Only cut open the belly dirty, dissection, stir-frying, tanning, secondary stir-frying,
The processes such as secondary tanning, quick-frozen preservation obtain.Any flavors and fragrances is not added in process, keeps the fresh of pure natural ocean fish
The giving off a strong fragrance of beauty and fresh-water fishes.Tang Bai like it is beautiful, mellow such as rouge, it is delicious extremely.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
The present invention provides a kind of technical solution: a kind of production method of concentrated sea-food soup, a kind of system of concentrated sea-food soup
Make method the following steps are included:
S1: salmon is cut off from discharge port to fish mouth part, gutting, black film, extravasated blood etc..Retain fish scale, cleans up
Afterwards, it is cut into fish section, it is spare；
S2: the boiled water blanching of sea cucumber spot brushes off surface fish scale with brush, after cleaning up, removes internal organs, cleans, is cut into again
Fish section, it is spare；
S3: yellow croaker, snakeheaded fish, loach, swamp eel remove internal organs, and retain fish scale, after cleaning up, are cut into fish section, spare；
S4: being put into lard stearin 50-100g in jacketed pan, high fire heats, and melts to lard, is put into Norway's salmon section, Iceland sea
Join spot, Bohai Sea Gulf yellow croaker section, snakeheaded fish section, loach section, swamp eel section, onion parts, ginger splices, 65 ° of white wine, turns small fire stir-frying, constantly stir
Raw material, stir-frying the time it is 5-10 minute general, to fish block epidermis appearance it is light yellow until；
S5: pouring into 10-20kg boiling water, turn high fire it is boiled after, continue tanning 15 minutes；
S6: raw material is separated with soup, pulls raw material out.Soup look is light white at this time；
S7: setting up another a jacketed pan, is put into lard stearin 50-100g, and high fire heats, and melts to lard, tests table with infrared thermometer
When face temperature reaches 70-80 DEG C, it is put into the raw material that step S6 is pulled out；
S8: raw material is constantly stirred in secondary stir-frying, small fire stir-frying, and the stir-frying time is 5-10 minutes general, occurs to fish block epidermis golden yellow
Until color；
S9: pouring into the soup that step S6 is obtained, and high fire boils 30 minutes；
S10: filtering out slag charge, obtains concentration fish soup；
S11: packaging pours into frozen-pack bag, seals；
S12: quick-frozen, packaged concentration fish soup carries out quick-frozen；
S13: freezen protective, -18 DEG C of freezen protectives can be stored 12 months.
The fish section being cut into the step S1 is 2-3 centimetres；The fish section being cut into the step S2 is 4-5 centimetres；The step
The fish section being cut into S3 is 4-5 centimetres.
In the step S2 sea cucumber spot with 80-85 DEG C boiled water blanching 10-20 seconds.
After lard melts in the step S4, when reaching 70-80 DEG C with infrared thermometer test surfaces temperature, raw material is placed into.
In the step S4, it is put into Norway salmon section 400-500g, Iceland sea cucumber spot 400-500g, Bohai Sea Gulf yellow croaker section 400-
500g, snakeheaded fish section 500-800g, loach section 250-400g, swamp eel section 250-400g, onion parts 20-40g, ginger splices 20-40g, 65 ° it is white
Wine 5-20g.
In terms of raw material: using Norway's deep-sea salmon, Iceland's sea cucumber spot for primary raw material.Norway's deep-sea salmon, for open country
Raw salmon is one of rare fish in the world, since growing environment is cold, pure, creates that salmon is Fresh & Tender in Texture, mouthfeel is thin
The features such as greasy, nutritive value enriches；Iceland's sea cucumber spot lives in the iceberg area without any pollution of the arctic and North Atlantic Ocean two sides
Domain belongs to rare deep-sea cold water fingerling.It is characterized in that the flesh of fish is snow-white, fish-bone is crisp, and fish-skin is thick, contains a large amount of collagen egg
White substance and calcium, its unsaturated fatty acid content is also quite abundant, has booster action for prevention treating cardiac and cerebral vascular diseases.
Technical aspect: in addition to sea cucumber spot needs to remove fish body surface fish scale hard such as stone, remaining several raw material
Fish scale will be retained, it is well known that collagen, fat content are very high in fish scale, and nutriment is abundant, and tanning is in soup
It has additional nutrients and the density of thick soup is provided, and fish raw material used by this patent, wild salmon come from deep-sea, fish scale is tiny
And hard, Iceland's sea cucumber spot its maximum feature is that fish-skin thickness, colloid are more；Secondary stir-frying and secondary tanning, to greatest extent
Make various nutriments in raw material fish, flavor substance, collagen separate out, improves density, the mouth of concentrated sea-food soup
Sense, delicious degree, nutritive value.
Convenience: taking the technology of rapid freezing, makes condensed soup quick freezing, greatly locks the original flavor of seafood soup
Matter and nutriment, instant to take, very convenient, the shelf-life is 12 months.
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 (5)
1. a kind of production method of concentrated sea-food soup, it is characterised in that: a kind of production method of concentrated sea-food soup includes following
Step:
S1: salmon is cut off from discharge port to fish mouth part, gutting, black film, extravasated blood etc.,
Retain fish scale, after cleaning up, is cut into fish section, it is spare；
S2: the boiled water blanching of sea cucumber spot brushes off surface fish scale with brush, after cleaning up, removes internal organs, cleans, is cut into again
Fish section, it is spare；
S3: yellow croaker, snakeheaded fish, loach, swamp eel remove internal organs, and retain fish scale, after cleaning up, are cut into fish section, spare；
S4: being put into lard stearin 50-100g in jacketed pan, high fire heats, and melts to lard, is put into Norway's salmon section, Iceland sea
Join spot, Bohai Sea Gulf yellow croaker section, snakeheaded fish section, loach section, swamp eel section, onion parts, ginger splices, 65 ° of white wine, turns small fire stir-frying, constantly stir
Raw material, stir-frying the time it is 5-10 minute general, to fish block epidermis appearance it is light yellow until；
S5: pouring into 10-20kg boiling water, turn high fire it is boiled after, continue tanning 15 minutes；
S6: raw material being separated with soup, pulls raw material out,
Soup look is light white at this time；
S7: setting up another a jacketed pan, is put into lard stearin 50-100g, and high fire heats, and melts to lard, tests table with infrared thermometer
When face temperature reaches 70-80 DEG C, it is put into the raw material that step S6 is pulled out；
S8: raw material is constantly stirred in secondary stir-frying, small fire stir-frying, and the stir-frying time is 5-10 minutes general, occurs to fish block epidermis golden yellow
Until color；
S9: pouring into the soup that step S6 is obtained, and high fire boils 30 minutes；
S10: filtering out slag charge, obtains concentration fish soup；
S11: packaging pours into frozen-pack bag, seals；
S12: quick-frozen, packaged concentration fish soup carries out quick-frozen；
S13: freezen protective, -18 DEG C of freezen protectives can be stored 12 months.
2. a kind of production method of concentrated sea-food soup according to claim 1, it is characterised in that: be cut into the step S1
Fish section be 2-3 centimetres；The fish section being cut into the step S2 is 4-5 centimetres；The fish section being cut into the step S3 is 4-5 lis
Rice.
3. a kind of production method of concentrated sea-food soup according to claim 1, it is characterised in that: sea cucumber in the step S2
Spot with 80-85 DEG C boiled water blanching 10-20 seconds.
4. a kind of production method of concentrated sea-food soup according to claim 1, it is characterised in that: lard in the step S4
After melting, when reaching 70-80 DEG C with infrared thermometer test surfaces temperature, raw material is placed into.
5. a kind of production method of concentrated sea-food soup according to claim 1, it is characterised in that: in the step S4, put
Enter Norway salmon section 400-500g, Iceland sea cucumber spot 400-500g, Bohai Sea Gulf yellow croaker section 400-500g, snakeheaded fish section 500-
800g, loach section 250-400g, swamp eel section 250-400g, onion parts 20-40g, ginger splices 20-40g, 65 ° of white wine 5-20g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710582864.2A CN109259172A (en) | 2017-07-17 | 2017-07-17 | A kind of production method of concentrated sea-food soup |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710582864.2A CN109259172A (en) | 2017-07-17 | 2017-07-17 | A kind of production method of concentrated sea-food soup |
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| Publication Number | Publication Date |
|---|---|
| CN109259172A true CN109259172A (en) | 2019-01-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710582864.2A Pending CN109259172A (en) | 2017-07-17 | 2017-07-17 | A kind of production method of concentrated sea-food soup |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102475211A (en) * | 2010-11-29 | 2012-05-30 | 丁士安 | Method for making extra-strong fish soup noodles |
| CN104939217A (en) * | 2015-06-11 | 2015-09-30 | 益阳益华水产品有限公司 | Method for preparing quick-freeing concentrated fish soup using ictalurus punctatus trunk bones |
-
2017
- 2017-07-17 CN CN201710582864.2A patent/CN109259172A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102475211A (en) * | 2010-11-29 | 2012-05-30 | 丁士安 | Method for making extra-strong fish soup noodles |
| CN104939217A (en) * | 2015-06-11 | 2015-09-30 | 益阳益华水产品有限公司 | Method for preparing quick-freeing concentrated fish soup using ictalurus punctatus trunk bones |
Non-Patent Citations (3)
| Title |
|---|
| 李祥睿: "东台鱼汤面 ", 《食品与健康》 * |
| 董守红编著: "《脑力劳动者这样吃最健康》", 28 February 2004, 中国人口出版社 * |
| 陈志田主编: "《电锅王 畅销版》", 31 October 2012, 黑龙江科学技术出版社 * |
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Application publication date: 20190125 |