CN110214903A - A kind of preparation method of dried fish and the application in double protein snack food - Google Patents
A kind of preparation method of dried fish and the application in double protein snack food Download PDFInfo
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- CN110214903A CN110214903A CN201910389920.XA CN201910389920A CN110214903A CN 110214903 A CN110214903 A CN 110214903A CN 201910389920 A CN201910389920 A CN 201910389920A CN 110214903 A CN110214903 A CN 110214903A
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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Abstract
The invention discloses a kind of preparation method of dried fish and the applications in double protein snack food.The preparation method of the dried fish is comprising steps of pretreatment of raw material, marinated deodorant, seasoning cooks, air is fried, drying.The double protein snack food is by dried fish, walnut, peanut, semen viciae fabae, almond, cashew nut, fibert, pumpkin seeds benevolence, raisins, banana figs, Cranberry are dry, blueberry it is drying at.Air is fried and is combined with stoving process by the preparation of dried fish of the present invention, changes conventional high-temperature frying technological process, has not only maintained the crispy texture of traditional frying, but also maintains the nutrition of raw material fish, while reducing oil content.In double protein snack food, by the nutrition complement of animal/vegetable protein, in conjunction with the nutrition of the flavour and homovitamin and high mineral of nut and fruit dried product, it is a novel nutrient health snack food, have the characteristics that high animal/vegetable protein, low grease content, homovitamin and content of mineral substances, crispy in taste, there are good market prospects.
Description
Technical field
The present invention relates to food processing field, in particular to prepared by the preparation method and double protein snack food of a kind of dried fish
Method.
Background technique
With the continuous social and economic development, low fat, high protein, nutritionally balanced food are increasingly by public blueness
It looks at.Quickly, especially snack food market scale in China's increases the consumption growth rate of snack food in geometry step velocity in recent years
It is long, it is higher than 20 percentage points of food products market, there is huge market potential, become more and more important in the status of Chinese food market.In
State is populous, and hierarchy of consumption is abundant, and snack food will build many new market opportunities, and consumption potentiality is huge.Protein
A pair of human health as the most important substance of human body plays great effect, and the double protein snack food of high protein content has
Boundless demand.
However, in existing snack food, less, the spy more with the snack food of carbohydrate of high protein content
It is not that product light-weight, that nutrient content is high is even more fewer and fewer.It is most of meanwhile in the drying leisure product of existing market
Product is all with single albumen source or animal protein, such as dried beef；Vegetable protein, such as drunkard's peanut.Animals and plants
The reasonably combined drying leisure product of albumen is considerably less.
Fish are rich in high-quality protein, are the good sources of supplement protein, and walnut, peanut, semen viciae fabae, almond, cashew nut, hazel
Son, pumpkin seeds benevolence etc. are not only rich in vegetable protein, are also rich in vitamin and mineral, if by these rich protein-contg food materials into
The good compounding of row, then be aided with the fruit dried product of sweet and sour taste, not only high protein are also rich in vitamin, balanced nutrition, and
And it can be with flavor adjustment.
But in order to make fish keep good flavor and crisp mouthfeel, frying technological process is generally required, can not thus be kept away
That exempts from increases the risk of fat content and oxidation, reduces nutritive value, develops a kind of substitution frying technological process and can guarantee good
The technique of good flavor and taste is very necessary, will also there is the good market space.
Summary of the invention
The present invention provides a kind of preparation method of dried fish and the applications in double protein snack food；Develop a kind of guarantor
The manufacture craft for holding the non-fried dried fish of raw material fish flavor and crispy texture, solving traditional frying technological process causes dried fish nutrition to be damaged
Lose problem big, that oil content is high.Meanwhile application of the dried fish in double protein snack food is provided, by animal/vegetable protein
Nutrition complement, have also combined flavour and the nutrition of nut and fruit dried product, provide a novel nutrient health
Snack food, have the characteristics that high protein, low grease content, homovitamin and content of mineral substances, crispy in taste.
In order to achieve the above-mentioned object of the invention, the present invention the following technical schemes are provided:
A kind of preparation method of dried fish, raw material fish cooks by pretreatment of raw material, marinated deodorant, seasoning, air is fried, drying
It is prepared.
Under preferred embodiment, the preparation method of the dried fish, comprising steps of
S1, pretreatment of raw material: taking shape, fish of uniform size, is cleaned with clear water, removes head and internal organ, cleans again,
It drains, obtains raw material fish, it is spare；
S2, marinated deodorant: raw material fish described in step S1 is mixed with deodorant auxiliary material, is stirred evenly, deodorant is placed, obtains deodorant
Fish；
S3, seasoning cook: the resulting deodorant fish of step S2 being added in the baste of boiling, boiling is kept to continue to cook
10~40min is pulled out, is cooled to room temperature, and flavouring fish is obtained, spare；
S4, air are fried: by flavouring fish obtained by step S3, carry out that air is fried, and temperature is 120~170 DEG C, the time is 10~
Fish is turned over 1 face in every 5 minutes, obtains fried fish tartar souce by 35min；
S5, drying: by fried fish tartar souce obtained by step S4, separating balance, guarantees that fried fish tartar souce does not stack, is dried, drying temperature is
40~70 DEG C, drying time is 10~40min, obtains dried fish.
Under preferred embodiment, fish described in step S1 is one of fish, silverfish, silver anchovy, Sea-bass whitefish fish.
Under preferred embodiment, deodorant auxiliary material described in step S2 is made of by weight percentage following raw material: cooking wine be 30%~
70%, onion is 12%~25%, garlic is 7%~22%, lemon juice is 4%~25%；The marinated deodorant specifically:
At 4~25 DEG C, 10~60min is placed；The raw material fish is with deodorant auxiliary material according to weight ratio 1:(0.5~3) it mixes.
Under preferred embodiment, baste described in step S3 is made of by weight percentage following raw material: salt are as follows: 5%~15%；
Soft white sugar are as follows: 50%~70%；Cooking wine are as follows: 6%~15%；Pepper powder are as follows: 0.1%~1.5%；It is octagonal are as follows: 0.5%~
3.0%；Chinese prickly ash are as follows: 0.5%~3.0%；Soy sauce are as follows: 8%~20%；The weight ratio of the deodorant fish and baste be 1:(1~
3)。
A kind of application of dried fish in double protein snack food, the double protein that the dried fish is used to prepare high egg content is stopped
Not busy food, the double protein snack food, by dried fish, walnut, peanut, semen viciae fabae, almond, cashew nut, fibert, pumpkin seeds benevolence, grape
Dry, banana figs, Cranberry are dry, blueberry xeromenia nitrogen-filled packaging is made；
Under preferred embodiment, the double protein snack food includes following raw material: 20~30 parts of dried fish, walnut 5~
10 parts, 5~10 parts of peanut, 5~10 parts of semen viciae fabae, 5~10 parts of almond, 5~10 parts of cashew nut, 5~10 parts of fibert, pumpkin seeds benevolence 5~
10 parts, 5~10 parts of raisins, 5~10 parts of banana figs, Cranberry is 5~10 parts dry, blueberry is 5~10 parts dry；Wherein, the walnut,
Peanut, semen viciae fabae, almond, cashew nut, fibert, pumpkin seeds benevolence are that seasoning is cooked.
Under preferred embodiment, the total protein content of the double protein snack food is 30% or more.
Under preferred embodiment, the packaging of the double protein snack food uses the high-quality polythene material of food-grade.
Beneficial effects of the present invention:
1, fried using the fried substitution conventional high-temperature of air, the crispy texture of dried fish is maintained, 40% or more oil-containing is reduced
Amount, the reduction of oil content, first is that the oxidation course of fish can be mitigated, so as to preferably keep quality, second is that the drop of oil content
It is low, it is more conducive to health.
2, it is fried using air and dries the technique combined and prepare dried fish, crisp brittleness is good, or high temperature fried compared to only air
The crispiness of dried fish made of the technique of drying, dried fish improves 50% or more.
3, the dried fish only fried through air, moisture content is high, not crisp, not crisp.The dried fish of drying, hardened property is high, hardness
Greatly, not crisp.
4, the present invention relates to the deodorant feed liquid centainly matched, deodorization effect is good, does not remove only the raw meat of raw material fish itself
Taste, bitter taste, but also impart a kind of special green lemon garlic taste of dried fish.
5, the nutrition complement of animal/vegetable protein is had also combined flavour and the battalion of nut and fruit dried product by the present invention
It supports, has the characteristics that high protein, low grease content, homovitamin and content of mineral substances, crispy in taste, be a novel nutrition
The snack food of health, diet structure is more reasonable, and more fully, absorption of human body is more preferable for nutrition.
6, the present invention uses nitrogen-filled packaging, and instant bagged is suitble to special operating personnel and office worker, pregnant woman, children, old man
Deng also can be used as the snacks of daily leisure and the articles accompanied of out on tours.
Specific embodiment
Below by specific implementation example, the present invention will be further described.
Specifically, the preparation method of the dried fish, steps are as follows:
S1, pretreatment of raw material: taking shape, fish of uniform size, is cleaned with clear water, removes head and internal organ, cleans again,
It drains, obtains raw material fish, it is spare；
S2, marinated deodorant: by the resulting raw material fish of step S1 with deodorant auxiliary material according to weight ratio 1:(0.5~3) it mixes, it stirs
It mixes uniformly, pickles 15~35min of deodorant, drain, obtain deodorant fish, it is spare；
S3, seasoning cook: the resulting deodorant fish of step S2 being added in the baste boiled, 10~40min, fishing are cooked
Out, it is cooled to room temperature, obtains flavouring fish, it is spare；The weight ratio of the deodorant fish and baste is 1:(1~3)；
S4, air are fried: by flavouring fish obtained by step S3, carry out that air is fried, and temperature is 120~170 DEG C, the time is 10~
Fish is turned over 1 face in every 5 minutes, obtains fried fish tartar souce by 35min；
S5, drying: by fried fish tartar souce obtained by step S4, separating balance, guarantees that fried fish tartar souce does not stack, is dried, drying temperature is
40~70 DEG C, drying time is 10~40min, obtains dried fish.
Specifically, the fish is one of fish, silverfish, silver anchovy, Sea-bass whitefish fish.
Specifically, the deodorant auxiliary material is made of by weight percentage following raw material: cooking wine is 30%~70%, onion is
12%~25%, garlic is 7%~22%, lemon juice is 4%~25%；The marinated deodorant specifically: at 4~25 DEG C,
Place 10~60min.
Specifically, the baste is made of by weight percentage following raw material: salt are as follows: 5%~15%；Soft white sugar are as follows:
50%~70%；Cooking wine are as follows: 6%~15%；Pepper powder are as follows: 0.1%~1.5%；It is octagonal are as follows: 0.5%~3.0%；Chinese prickly ash are as follows:
0.5%~3.0%；Soy sauce are as follows: 8%~20%；
Specifically, application of the dried fish in albumen snack food, is used to prepare the double of high egg content for the dried fish
Albumen snack food；
Specifically, by dried fish, walnut, peanut, semen viciae fabae, almond, cashew nut, fibert, pumpkin seeds benevolence, raisins, banana figs, climing
More the certain kind of berries is done, blueberry xeromenia nitrogen-filled packaging is made.
Specifically, the albumen snack food includes following raw material: 20~30 parts of dried fish, 0~10 part of walnut, flower
Raw 0~10 part, 0~10 part of semen viciae fabae, 0~10 part of almond, 0~10 part of cashew nut, 0~10 part of fibert, 0~10 part of pumpkin seeds benevolence, Portugal
Grape are 0~10 part dry, 0~10 part of banana figs, Cranberry is 0~10 part dry, blueberry is 0~10 part dry；Wherein, the walnut, peanut, silkworm
Beans, almond, cashew nut, fibert, pumpkin seeds benevolence are that seasoning is cooked.
Specifically, walnut, peanut, semen viciae fabae, almond, cashew nut, fibert, pumpkin seeds benevolence are that seasoning is cooked.
Specifically, the total protein content of the albumen snack food is 30% or more.
Specifically, the packaging of the albumen snack food uses the high-quality polythene material of food-grade, nitrogen charging is made.
Embodiment 1:
A kind of preparation method of dried fish, comprising steps of
S1, pretreatment of raw material: taking shape, fish 500g of uniform size, is cleaned with clear water, removes head and interior
It is dirty, it cleans, drains again, obtain raw material fish, it is spare；
S2, marinated deodorant: the resulting raw material fish of step S1 is mixed with deodorant auxiliary material according to weight ratio 1:0.5, stirring is equal
It is even, deodorant 30min is placed at 4 DEG C, is drained, is obtained deodorant fish；The deodorant auxiliary material is made of by weight percentage following raw material:
Cooking wine 65%, onion 15%, garlic 10%, lemon juice 10%；
S3, seasoning cook: the resulting deodorant fish of step S2 being added in the baste of boiling, fluidized state is kept to cook
30min is pulled out, is cooled to room temperature, and flavouring fish is obtained, spare；The weight ratio of the deodorant fish and baste is 1:1；The seasoning
Liquid is made of by weight percentage following raw material: salt are as follows: 8.5%；Soft white sugar are as follows: 65.4%；Cooking wine are as follows: 12%；Pepper powder are as follows:
0.3%；It is octagonal are as follows: 0.5%；Chinese prickly ash are as follows: 0.5%；Soy sauce are as follows: 12.8%；
S4, air are fried: by flavouring fish obtained by step S3, carrying out air using air fryer and fry, temperature is 130 DEG C, the time
For 15min, fish was turned over into 1 face in every 5 minutes, obtain fried fish tartar souce；
S5, drying: by fried fish tartar souce obtained by step S4, separating balance, guarantees that fried fish tartar souce does not stack, is dried, drying temperature is
50 DEG C, drying time 30min, it is dry to obtain fish.
Using the drying standby double protein snack food of fish made from the present embodiment, fish is taken to do 20g, walnut
10g, peanut 5g, semen viciae fabae 10g, almond 5g, cashew nut 10g, fibert 5g, pumpkin seeds benevolence 10g, raisins 5g, banana figs 10g, it is climing more
The certain kind of berries does 5g, blueberry does 10g；Polyethylene nitrogen-filled packaging is packed into be sealed.
Embodiment 2:
S1, pretreatment of raw material: taking shape, silverfish 400g of uniform size, is cleaned with clear water, removes head and internal organ, then
Secondary cleaning, drains, and obtains raw material fish, spare；
S2, marinated deodorant: the resulting raw material fish of step S1 being mixed with deodorant auxiliary material according to weight ratio 1:1, is stirred evenly,
Deodorant 30min is placed at 4 DEG C, is drained, is obtained deodorant fish；The deodorant auxiliary material is made of by weight percentage following raw material: material
Wine 60%, onion 12%, garlic 16%, lemon juice 12%；
S3, seasoning cook: the resulting deodorant fish of step S2 being added in the baste of boiling, fluidized state is kept to cook
35min is pulled out, is cooled to room temperature, and flavouring fish is obtained, spare；The weight ratio of the deodorant fish and baste is 1:1.5；The tune
Taste liquid is made of by weight percentage following raw material: salt are as follows: 7.3%；Soft white sugar are as follows: 70%；Cooking wine are as follows: 12%；Pepper powder are as follows:
0.4%；It is octagonal are as follows: 0.6%；Chinese prickly ash are as follows: 0.7%；Soy sauce are as follows: 9.0%；
S4, air are fried: by flavouring fish obtained by step S3, carrying out air using air fryer and fry, temperature is 140 DEG C, the time
For 12min, fish was turned over into 1 face in every 5 minutes, obtain fried fish tartar souce；
S5, drying: by fried fish tartar souce obtained by step S4, separating balance, guarantees that fried fish tartar souce does not stack, is dried, drying temperature is
70 DEG C, drying time 17min obtains dried silver fish.
Double protein snack food is prepared using dried silver fish made from the present embodiment, takes dried silver fish 20g, walnut 5g, peanut
The dry 10g of 10g, semen viciae fabae 5g, almond 10g, cashew nut 5g, fibert 10g, pumpkin seeds benevolence 5g, raisins 10g, banana figs 5g, Cranberry,
Blueberry does 5g；Polyethylene nitrogen-filled packaging is packed into be sealed.
Embodiment 3:
S1, pretreatment of raw material: taking shape, silverfish 500g of uniform size, is cleaned with clear water, removes head and internal organ, then
Secondary cleaning, drains, and obtains raw material fish, spare；
S2, marinated deodorant: the resulting raw material fish of step S1 is mixed with deodorant auxiliary material according to weight ratio 1:0.8, stirring is equal
It is even, deodorant 35min is placed at 4 DEG C, is drained, is obtained deodorant fish；The deodorant auxiliary material is made of by weight percentage following raw material:
Cooking wine 60%, onion 12%, garlic 16%, lemon juice 12%；
S3, seasoning cook: the resulting deodorant fish of step S2 being added in the baste of boiling, fluidized state is kept to cook
40min is pulled out, is cooled to room temperature, and flavouring fish is obtained, spare；The weight ratio of the deodorant fish and baste is 1:1.5；The tune
Taste liquid is made of by weight percentage following raw material: salt are as follows: 8.3%；Soft white sugar are as follows: 68%；Cooking wine are as follows: 14%；Pepper powder are as follows:
0.4%；It is octagonal are as follows: 0.6%；Chinese prickly ash are as follows: 0.7%；Soy sauce are as follows: 8.0%；
S4, air are fried: by flavouring fish obtained by step S3, carrying out air and fry, temperature is 150 DEG C, time 15min, every 5 points
Fish is turned over 1 face by clock, obtains fried fish tartar souce；
S5, drying: by fried fish tartar souce obtained by step S4, separating balance, guarantees that fried fish tartar souce does not stack, is dried, drying temperature is
60 DEG C, drying time 23min obtains dried silver fish.
Double protein snack food is prepared using dried silver fish made from the present embodiment, takes dried silver fish 30g, walnut 5g, peanut
The dry 10g of 10g, semen viciae fabae 5g, almond 10g, cashew nut 5g, fibert 10g, pumpkin seeds benevolence 5g, raisins 10g, banana figs 5g, Cranberry,
Blueberry does 5g；Polyethylene nitrogen-filled packaging is packed into be sealed.
Embodiment 4:
S1, pretreatment of raw material: taking the small Jun Yun Sea-bass whitefish 400g of shape, great, is cleaned with clear water, removes head and internal organ,
It cleans, drains again, obtain raw material fish, it is spare；
S2, marinated deodorant: the resulting raw material fish of step S1 being mixed with deodorant auxiliary material according to weight ratio 1:1, is stirred evenly,
Deodorant 25min is placed at 4 DEG C, is drained, is obtained deodorant fish；The deodorant auxiliary material is made of by weight percentage following raw material: material
Wine 55%, onion 15%, garlic 16%, lemon juice 14%；
S3, seasoning cook: the resulting deodorant fish of step S2 being added in the baste of boiling, fluidized state is kept to cook
30min is pulled out, is cooled to room temperature, and flavouring fish is obtained, spare；The weight ratio of the deodorant fish and baste is 1:2；The seasoning
Liquid is made of by weight percentage following raw material: salt are as follows: 6.7%；Soft white sugar are as follows: 70%；Cooking wine are as follows: 12%；Pepper powder are as follows:
0.4%；It is octagonal are as follows: 0.6%；Chinese prickly ash are as follows: 0.7%；Soy sauce are as follows: 9.6%；
S4, air are fried: by flavouring fish obtained by step S3, carrying out air and fry, temperature is 120 DEG C, time 30min, every 5 points
Fish is turned over 1 face by clock, obtains fried fish tartar souce；
S5, drying: by fried fish tartar souce obtained by step S4, separating balance, guarantees that fried fish tartar souce does not stack, is dried, drying temperature is
70 DEG C, drying time is dry for 25min , get Sea-bass whitefish.
30g, walnut 10g, peanut are done using the drying standby double protein snack food , Sea-bass whitefish of the present embodiment get Sea-bass whitefish
5g, semen viciae fabae 10g, almond 5g, cashew nut 10g, fibert 5g, pumpkin seeds benevolence 10g, raisins 5g, banana figs 10g, Cranberry do 5g, indigo plant
The certain kind of berries does 10g；Polyethylene nitrogen-filled packaging is packed into be sealed.
Comparative example 1:
S1, pretreatment of raw material: taking shape, fish 500g of uniform size, is cleaned with clear water, removes head and interior
It is dirty, it cleans, drains again, obtain raw material fish, it is spare；
S2, marinated deodorant: the resulting raw material fish of step S1 is mixed with deodorant auxiliary material according to weight ratio 1:0.5, stirring is equal
It is even, deodorant 30min is placed at 4 DEG C, is drained, is obtained deodorant fish；The deodorant auxiliary material is made of by weight percentage following raw material:
Cooking wine 65%, onion 15%, garlic 10%, lemon juice 10%；
S3, seasoning cook: the resulting deodorant fish of step S2 being added in the baste of boiling, fluidized state is kept to cook
30min is pulled out, is cooled to room temperature, and flavouring fish is obtained, spare；The weight ratio of the deodorant fish and baste is 1:1；The seasoning
Liquid is made of by weight percentage following raw material: salt are as follows: 8.5%；Soft white sugar are as follows: 65.4%；Cooking wine are as follows: 12%；Pepper powder are as follows:
0.3%；It is octagonal are as follows: 0.5%；Chinese prickly ash are as follows: 0.5%；Soy sauce are as follows: 12.8%；
S4, air are fried: by flavouring fish obtained by step S3, carrying out air using air fryer and fry, temperature is 130 DEG C, the time
For 15min, fish was turned over into 1 face in every 5 minutes, obtain fried fish tartar souce.
Comparative example 2:
S1, pretreatment of raw material: taking shape, fish 500g of uniform size, is cleaned with clear water, removes head and interior
It is dirty, it cleans, drains again, obtain raw material fish, it is spare；
S2, marinated deodorant: the resulting raw material fish of step S1 is mixed with deodorant auxiliary material according to weight ratio 1:0.5, stirring is equal
It is even, deodorant 30min is placed at 4 DEG C, is drained, is obtained deodorant fish；The deodorant auxiliary material is made of by weight percentage following raw material:
Cooking wine 65%, onion 15%, garlic 10%, lemon juice 10%；
S3, seasoning cook: the resulting deodorant fish of step S2 being added in the baste of boiling, fluidized state is kept to cook
30min is pulled out, is cooled to room temperature, and flavouring fish is obtained, spare；The weight ratio of the deodorant fish and baste is 1:1；The seasoning
Liquid is made of by weight percentage following raw material: salt are as follows: 8.5%；Soft white sugar are as follows: 65.4%；Cooking wine are as follows: 12%；Pepper powder are as follows:
0.3%；It is octagonal are as follows: 0.5%；Chinese prickly ash are as follows: 0.5%；Soy sauce are as follows: 12.8%；
S4, drying: by flavouring fish obtained by step S3, balance is separated, dried fish spacing keeps 1cm, dried, drying temperature
It is 130 DEG C, drying time 15min obtains dried fish.
Comparative example 3:
S1, pretreatment of raw material: taking shape, fish 500g of uniform size, is cleaned with clear water, removes head and interior
It is dirty, it cleans, drains again, obtain raw material fish, it is spare；
S2, marinated deodorant: the resulting raw material fish of step S1 is mixed with deodorant auxiliary material according to weight ratio 1:0.5, stirring is equal
It is even, deodorant 30min is placed at 4 DEG C, is drained, is obtained deodorant fish；The deodorant auxiliary material is made of by weight percentage following raw material:
Cooking wine 65%, onion 15%, garlic 10%, lemon juice 10%；
S3, seasoning cook: the resulting deodorant fish of step S2 being added in the baste of boiling, fluidized state is kept to boil
30min processed, is pulled out, is cooled to room temperature, and flavouring fish is obtained, spare；The weight ratio of the deodorant fish and baste is 1:1；The tune
Taste liquid is made of by weight percentage following raw material: salt are as follows: 8.5%；Soft white sugar are as follows: 65.4%；Cooking wine are as follows: 12%；Pepper powder
Are as follows: 0.3%；It is octagonal are as follows: 0.5%；Chinese prickly ash are as follows: 0.5%；Soy sauce are as follows: 12.8%；S4, frying: by flavouring fish obtained by step S3,
High temperature frying is carried out, frying temperature is 130 DEG C, and drying time 8min obtains dried fish.
The dried fish for taking the embodiment of the present invention and comparative example to prepare, carries out a* value, oil content and brittle measurement, and a* value uses
Color difference measurement instrument is measured, and indicates the redness variation of sample, a* value in the range of 68~73, redness is moderate and acceptance most
It is good；A* value > 73, color compared with depth and taste it is bitter；A* value < 68, color is shallower and color sense is poor.Oil content uses
GB5009.6-2016 soxhlet extraction methods are measured, and indicate ratio containing greasy in sample, and oil content is lower, then it represents that more
It is beneficial to health.Brittleness is measured using physical property measurement instrument, indicates the crisp degree of product, brittleness value is bigger, product
Crispiness is better, and the results are shown in Table 1:
Color, the oil content, crisp characteristic of dried fish is made in 1 each example of the present invention of table
As seen from the above table, according to product made from the method in embodiment 1, a* value is 71.11, oil content 4.07%,
Brittleness is 326g.Close with each index of product made from the method in embodiment 2, embodiment 3, i.e., color acceptance is high, oil-containing
Rate is low, and crisp brittleness is good；Compared with Example 1, color sense is poor, brittleness for product made from the fried method of air in comparative example 1
Halve；Compared with Example 1, color is deeper, and brittleness then substantially reduces for product made from the method only dried in comparative example 2；
Compared with Example 1, color sense is very poor, and oil content is high for product made from fried method in comparative example 3, is not conducive to body
Body health.
Above embodiments are only to illustrate the preferable specific embodiment of the present invention, but protection scope of the present invention not office
It is limited to this, anyone skilled in the art can be modified or replaced equivalently the solution of the present invention, all
Within the technical scope of the present disclosure, should all cover among claim of the invention.
Claims (10)
1. a kind of preparation method of dried fish, which is characterized in that comprising steps of
S1, pretreatment of raw material: taking fish, cleaning, removes head and internal organ, cleaning drain, obtain raw material fish；
S2, marinated deodorant: raw material fish described in step S1 is mixed with deodorant auxiliary material, is stirred evenly, deodorant is placed, obtains deodorant fish；
S3, seasoning cook: deodorant fish described in step S2 is added in the baste of boiling, keep boiling continue heating 10~
40min pulls to obtain flavouring fish out；
S4, air are fried: by flavouring fish obtained by step S3, carry out air and fry, temperature is 120~170 DEG C, and the time is 10~35min,
Fish is turned over into 1 face in every 5 minutes, obtains fried fish tartar souce；
S5, drying: fried fish tartar souce obtained by step S4 is dried, and drying temperature is 40~70 DEG C, and drying time is 10~40min,
Obtain dried fish.
2. the preparation method of dried fish according to claim 1, which is characterized in that fish described in step S1 be fish, silverfish,
One of silver anchovy, Sea-bass whitefish.
3. the preparation method of dried fish according to claim 1, which is characterized in that deodorant auxiliary material is by following raw material described in step S2
Form by weight percentage: cooking wine is 30%~70%, onion is 12%~25%, garlic is 7%~22%, lemon juice is
4%~25%.
4. the preparation method of dried fish according to claim 1, which is characterized in that raw material fish described in step S2 is pressed with deodorant auxiliary material
According to weight ratio 1:(0.5~3) mixing.
5. the preparation method of dried fish according to claim 1, which is characterized in that place deodorant described in step S2 specifically: 4
At~25 DEG C, 10~60min is placed.
6. the preparation method of dried fish according to claim 1, which is characterized in that baste described in step S3 is pressed by following raw material
Weight percent composition: salt are as follows: 5%~15%；Soft white sugar are as follows: 50%~70%；Cooking wine are as follows: 6%~15%；Pepper powder are as follows:
0.1%~1.5%；It is octagonal are as follows: 0.5%~3.0%；Chinese prickly ash are as follows: 0.5%~3.0%；Soy sauce are as follows: 8%~20%.
7. the preparation method of dried fish according to claim 1, which is characterized in that the weight of deodorant fish and baste described in step S3
Amount is than being 1:(1~3).
8. a kind of application of dried fish in double protein snack food, which is characterized in that the dried fish is used to prepare double protein and is stopped
Not busy food, the double protein snack food include following raw material: 20~30 parts of dried fish, 5~10 parts of walnut, peanut 5~
10 parts, 5~10 parts of semen viciae fabae, 5~10 parts of almond, 5~10 parts of cashew nut, 5~10 parts of fibert, 5~10 parts of pumpkin seeds benevolence, raisins 5
~10 parts, 5~10 parts of banana figs, Cranberry is 5~10 parts dry, blueberry is 5~10 parts dry；Wherein, the dried fish is claim 1-7
The dried fish of either method preparation.
9. according to a kind of application of the dried fish of claim 8 in double protein snack food, which is characterized in that the double protein leisure
The total protein content of food is 30% or more.
10. according to a kind of application of the dried fish of claim 8 in double protein snack food, which is characterized in that the double protein is stopped
Not busy food is packed using the high-quality polythene material of food-grade.
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| CN114027469A (en) * | 2021-11-12 | 2022-02-11 | 李伍彦 | Preparation method of giant salamander dried fish food |
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Application publication date: 20190910 |