CN110663899A - Preparation method of crisp sauced fish - Google Patents
Preparation method of crisp sauced fish Download PDFInfo
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- CN110663899A CN110663899A CN201911194388.2A CN201911194388A CN110663899A CN 110663899 A CN110663899 A CN 110663899A CN 201911194388 A CN201911194388 A CN 201911194388A CN 110663899 A CN110663899 A CN 110663899A
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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
-
- 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
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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
-
- 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
-
- 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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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
The invention discloses a preparation method of an embrittled sauced fish, which comprises the steps of raw material pretreatment, low-temperature baking, sauce preparation, marinating for crispness preservation, low-temperature baking again, weighing, packaging and sterilization. The invention solves the limitation of fresh or frozen sale of the crisped grass carp, provides an instant cooked product of the crisped grass carp, and lays an effective foundation for deep processing and popularization of the crisped grass carp.
Description
Technical Field
The invention relates to a preparation method of crisp sauced fish, belonging to the technical field of cooked food processing safety.
Background
The crisped grass carp is freshwater cultivated fish which is popular in China, the grass carp is fed to a certain commercial specification by using a conventional commercial feed, the soaked germinated broad beans are used for intensive feeding, and after 3-5 months, grass carp muscles become solid and tough, which is mainly characterized by remarkable enhancement of muscle texture characteristics such as muscle hardness, mouth resistance and the like, the meat is compact and crisp, fish shreds are not easy to break, and the grass carp meat is fine and tasty to eat and is deeply loved by consumers.
The crisped grass carp is mainly transported and sold in a fresh and alive mode, and the sales mode restricts the development of the crisped grass carp. Although the market has products such as crisped grass carp fillets and fish balls subjected to freezing processing, higher technical conditions are required in the freezing processing to reduce and avoid the adverse effects of freezing on the fillets due to the special tissue structure and physical property characteristics of the crisped grass carp fillets and the fish balls. The brittleness of the crisped grass carp is mainly caused by the factors of higher content of myofibrillar protein and collagen of muscle, larger gap between myofibrils, smaller distance between myofilaments and the like. The muscle texture characteristics of the crisped grass carp are greatly influenced by processing, and the brittleness of the muscle is reduced and even lost due to freezing and higher-temperature heat treatment.
The brittleness of the fish products on the market at present is mainly obtained by adding starch, soy protein, TG enzyme and the like. Therefore, the study on how to keep the fragility of the crisped grass carp muscle from being damaged in the processing process has important significance on the deep processing and popularization of the crisped grass carp.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a preparation method of an embrittled sauced fish, which is used for reducing the damage degree of embrittled grass carp muscle brittleness in the processing process.
In order to achieve the purpose, the invention adopts the scheme that: a preparation method of crisp sauced fish is characterized by comprising the following steps:
(1) pretreatment of raw materials: killing crisped grass carp, removing impurities, cleaning, and pickling with 3% salt for 18-24 hr;
(2) and (3) low-temperature baking: after pickling, cleaning, and baking in a hot-air drier at 30-60 ℃ for 6-8 h;
(3) preparing sauce materials: according to the formula, 80-150kg of water, 5-10kg of okra powder, 2-4kg of salt, 1-3kg of sugar, 2-4kg of dark soy sauce, 1-3kg of cooking wine, 1-3kg of ginger, 0.2-0.4kg of chicken essence, 0.1-0.3kg of monosodium glutamate, 0.1-0.3kg of cassia bark, 0.1-0.3kg of star anise, 0.1-0.3kg of dried pepper, 0.1-0.3kg of tsaoko amomum fruit and 0.01-0.03kg of nisin are prepared into sauce, and the sauce is cooled to the temperature below 10 ℃ after being boiled for later use;
(4) marinating to protect brittleness: placing the fish body processed in the step (2) into the sauce jar processed in the step (3) for marinating for crispness, controlling the temperature at 4-10 ℃ and the marinating time at 24-28 h;
(5) and (5) baking at low temperature again: draining the marinated fish to remove surface marinated juice, hanging the fish in a hot air dryer, baking for 24-30h at 30-60 ℃, and cooling to normal temperature for later use;
(6) weighing and packaging: weighing the fish processed in the step (5), and carrying out vacuum packaging;
(7) and (3) sterilization: and (4) sending the fish packaged in the step (6) into a sterilization workshop, and sterilizing and cooling.
Preferably, the temperature of the raw material is controlled to be 4-10 ℃ during salting.
Preferably, after the low-temperature baking in the step (2) is finished once, brushing a layer of egg white on the surface of the fish body, and continuously baking for 10-12h at 30-60 ℃. (the brushing of egg white at this step is a key to keeping crispness, mainly to prevent too fast water loss and reduced brittleness of protein)
Preferably, the temperature of the low-temperature baking in the step (2) and the step (5) is 50 ℃.
Preferably, the amount of the sauce is as follows: 100kg of water, 6kg of okra powder, 4kg of salt, 1.5kg of sugar, 3kg of dark soy sauce, 2kg of cooking wine, 1.5kg of ginger, 0.3kg of chicken essence, 0.2kg of monosodium glutamate, 0.2kg of cassia bark, 0.2kg of star anise, 0.2kg of dried pepper, 0.15kg of tsaoko and 0.025kg of nisin.
Preferably, the sterilization condition in the step (7) is sterilization at 121 ℃ for 25 min.
Compared with the prior art, the invention has the beneficial effects that:
(1) from the process, the crispness of the crisped grass carp meat is effectively protected by baking twice at a low temperature and performing low-temperature marinating between the two low-temperature baking times, so that the crispness of the crisped grass carp meat is prevented from losing under the condition of freezing or at a temperature higher than 100 ℃, and the crispness of the product comes from the crispness of the muscle protein of the fish, is different from the crispness of the fish with starch or soybean protein isolate, and is also different from the crisp taste of the fish with gum arabic or gel;
(2) based on the formula of marinating materials, the invention effectively protects the brittleness of crisped grass carp muscle in the marinating process by adding okra powder, nisin and the like into the conventional marinating materials;
(3) from the application prospect, the invention solves the limitation of fresh or frozen sale of the crisped grass carp, provides an instant crisp product of the crisped grass carp, and lays an effective foundation for deep processing and popularization of the crisped grass carp.
The detection proves that the physical and chemical indexes of the sauced plate fish, such as the edible salt content, the oxide content, the sodium nitrite content and the total number of bacterial colonies, all reach the standard.
Detailed Description
The invention will now be further elucidated with reference to specific embodiments. The following are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Any equivalent or similar substitutes should be construed as being included in the protection scope of the present invention without departing from the concept thereof.
Example one
The preparation method of the crisp sauced fish is characterized by comprising the following steps:
(1) pretreatment of raw materials: killing crisped grass carp, removing impurities, cleaning, pickling with 3% salt for 24 hr, and controlling temperature at 4 deg.C;
(2) and (3) low-temperature baking: after pickling, cleaning, baking for 8h at 50 ℃ in a hot-drying air dryer, brushing a layer of egg white on the surface of the fish body, and continuously baking for 12h at 40 ℃;
(3) preparing sauce materials: preparing sauce materials according to 100kg of water, 6kg of okra powder, 4kg of salt, 1.5kg of sugar, 3kg of dark soy sauce, 2kg of cooking wine, 1.5kg of ginger, 0.3kg of chicken essence, 0.2kg of monosodium glutamate, 0.2kg of cassia bark, 0.2kg of anise, 0.2kg of dry pepper, 0.15kg of tsaoko and 0.025kg of nisin, and cooling to the temperature below 10 ℃ after boiling for later use;
(4) marinating to protect brittleness: placing the fish body processed in the step (2) into the sauce jar processed in the step (3) for marinating for crispness, wherein the marinating temperature is controlled at 4 ℃, and the marinating time is 28 h;
(5) and (5) baking at low temperature again: draining the marinated fish to remove surface marinated juice, hanging the fish in a hot air dryer, baking the fish for 30 hours at 50 ℃, and cooling the fish to normal temperature for later use;
(6) weighing and packaging: weighing the fish processed in the step (5), and carrying out vacuum packaging;
(7) and (3) sterilization: and (4) sending the fish packaged in the step (6) into a sterilization workshop, and sterilizing and cooling.
The crisp catfish prepared in this example had a crude protein content of 23.23%, fat content of 3.48%, ash content of 1.12%, and total sugar content of 0.12%. The protein content is obviously improved, and the original crisp taste of the fish is greatly kept.
Example two
The preparation method of the crisp sauced fish is characterized by comprising the following steps:
(1) pretreatment of raw materials: killing crisped grass carp, removing impurities, cleaning, pickling with 3% salt for 18 hr, and controlling temperature at 10 deg.C;
(2) and (3) low-temperature baking: after pickling, cleaning, baking for 6h at 50 ℃ in a hot-drying air dryer, brushing a layer of egg white on the surface of the fish body, and continuously baking for 12h at 40 ℃;
(3) preparing sauce materials: preparing sauce according to 150kg of formula water, 10kg of okra powder, 4kg of salt, 3kg of sugar, 4kg of dark soy sauce, 3kg of cooking wine, 3kg of ginger, 0.2kg of chicken essence, 0.1kg of monosodium glutamate, 0.3kg of cassia bark, 0.1kg of anise, 0.3kg of dried pepper, 0.1kg of tsaoko and 0.03kg of nisin, boiling, and cooling to below 10 ℃ for later use;
(4) marinating to protect brittleness: placing the fish body processed in the step (2) into the sauce jar processed in the step (3) for marinating for crispness, controlling the temperature at 10 ℃ and the marinating time at 24 h;
(5) and (5) baking at low temperature again: draining the surface bittern liquid of the marinated fish, hanging the fish in a hot air dryer, baking the fish for 24 hours at 50 ℃, and then cooling the fish to normal temperature for later use;
(6) weighing and packaging: weighing the fish processed in the step (5), and carrying out vacuum packaging;
(7) and (3) sterilization: and (4) sending the fish packaged in the step (6) into a sterilization workshop, and sterilizing and cooling.
The crisp sauced fish prepared by the invention has 21.06 percent of crude protein, 4.02 percent of fat, 2.41 percent of ash and 0.17 percent of total sugar. The protein content is obviously improved, and the original crisp taste of the fish is greatly kept.
The inventor conducts a large number of experiments before obtaining the invention, sets three groups of comparative experiments, and conducts brittleness detection on the three groups of comparative experiments and the sauced plate fish of the first embodiment of the invention, and specific detection results are shown in the first table. Three of the comparative examples were as follows:
comparative example 1: only one time of low-temperature baking and brushing egg liquid is carried out, and the rest is the same as the first embodiment;
comparative example 2: adopting a conventional marinade formula (100 kg of water, 4kg of salt, 1.5kg of sugar, 3kg of dark soy sauce, 2kg of cooking wine, 1.5kg of ginger, 0.3kg of chicken essence, 0.2kg of monosodium glutamate, 0.2kg of cassia bark, 0.2kg of anise, 0.2kg of dried pepper, 0.15kg of tsaoko amomum fruit and 0.025kg of nisin), and the rest is the same as the first embodiment;
comparative example 3: the temperature during the marinating is 20-25 ℃, and the rest is the same as the first embodiment.
Table one:
| hardness per gram | Elasticity | Rebound resilience | Cohesiveness of | Chewiness of the product | |
| Example one | 1921.702 | 0.872 | 0.261 | 0.685 | 1058.372 |
| Comparative example 1 | 1216.183 | 0.821 | 0.332 | 0.701 | 879.425 |
| Comparative example 2 | 299.982 | 0.729 | 0.266 | 0.664 | 557.367 |
| Comparative example 3 | 414.746 | 0.787 | 0.302 | 0.642 | 578.134 |
According to the texture detection results in the table I, the first embodiment of the invention can be seen in that the original brittleness is maintained, the hardness and chewiness are greatly increased after processing, the mouth-induced brittleness is shown, and the brittleness is kept best. Comparative example 3 the fish hardness increased after the high temperature marinating process, but the brittleness decreased more.
Claims (5)
1. A preparation method of crisp sauced fish is characterized by comprising the following steps:
(1) pretreatment of raw materials: killing crisped grass carp, removing impurities, cleaning, and pickling with 3% salt for 18-24 hr;
(2) and (3) low-temperature baking: after pickling, cleaning, and baking in a hot-air drier at 30-60 ℃ for 6-8 h;
(3) preparing sauce materials: according to the formula, 80-150kg of water, 5-10kg of okra powder, 2-4kg of salt, 1-3kg of sugar, 2-4kg of dark soy sauce, 1-3kg of cooking wine, 1-3kg of ginger, 0.2-0.4kg of chicken essence, 0.1-0.3kg of monosodium glutamate, 0.1-0.3kg of cassia bark, 0.1-0.3kg of star anise, 0.1-0.3kg of dried pepper, 0.1-0.3kg of tsaoko amomum fruit and 0.01-0.03kg of nisin are prepared into sauce, and the sauce is cooled to the temperature below 10 ℃ after being boiled for later use;
(4) marinating to protect brittleness: placing the fish body processed in the step (2) into the sauce jar processed in the step (3) for marinating for crispness, controlling the temperature at 4-10 ℃ and the marinating time at 24-28 h;
(5) and (5) baking at low temperature again: draining the marinated fish to remove surface marinated juice, hanging the fish in a hot air dryer, baking for 24-30h at 30-60 ℃, and cooling to normal temperature for later use;
(6) weighing and packaging: weighing the fish processed in the step (5), and carrying out vacuum packaging;
(7) and (3) sterilization: and (4) sending the fish packaged in the step (6) into a sterilization workshop, and sterilizing and cooling.
2. The method for preparing crisp salted fish with sauce as claimed in claim 1, wherein the temperature for salting said raw material is controlled to 4-10 ℃.
3. The preparation method of the crispy sauced fish according to claim 1 or 2, characterized in that after the low-temperature baking in the step (2) is finished once, a layer of egg white is brushed on the surface of the fish body, and the baking is continued for 10-12 hours at 30-60 ℃.
4. The method for preparing crisp sauced fish according to claim 3, wherein the temperature of low-temperature baking in the steps (2) and (5) is 50 ℃.
5. The preparation method of the crispy sauced fish according to claim 4, characterized in that the sauce is used in an amount of: 100kg of water, 6kg of okra powder, 4kg of salt, 1.5kg of sugar, 3kg of dark soy sauce, 2kg of cooking wine, 1.5kg of ginger, 0.3kg of chicken essence, 0.2kg of monosodium glutamate, 0.2kg of cassia bark, 0.2kg of star anise, 0.2kg of dried pepper, 0.15kg of tsaoko and 0.025kg of nisin.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911194388.2A CN110663899A (en) | 2019-11-28 | 2019-11-28 | Preparation method of crisp sauced fish |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911194388.2A CN110663899A (en) | 2019-11-28 | 2019-11-28 | Preparation method of crisp sauced fish |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111602788A (en) * | 2020-06-23 | 2020-09-01 | 湖南创奇食品有限公司 | Formula of edible fish for making sauce-board flavor and preparation method thereof |
| CN111700237A (en) * | 2020-07-29 | 2020-09-25 | 贵州裕和蔬菜种植农民专业合作社 | Method for pickling carp and pickled fish meat pickled by same |
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| CN105725158A (en) * | 2016-04-06 | 2016-07-06 | 安徽新珠城鱼坊餐饮管理有限公司 | Grilled fish stewing seasoning capable of removing fishiness |
| CN109998040A (en) * | 2019-04-11 | 2019-07-12 | 茂名元天水产冷冻有限公司 | A kind of instant flavour sauce sole |
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| CN105725158A (en) * | 2016-04-06 | 2016-07-06 | 安徽新珠城鱼坊餐饮管理有限公司 | Grilled fish stewing seasoning capable of removing fishiness |
| CN109998040A (en) * | 2019-04-11 | 2019-07-12 | 茂名元天水产冷冻有限公司 | A kind of instant flavour sauce sole |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111602788A (en) * | 2020-06-23 | 2020-09-01 | 湖南创奇食品有限公司 | Formula of edible fish for making sauce-board flavor and preparation method thereof |
| CN111700237A (en) * | 2020-07-29 | 2020-09-25 | 贵州裕和蔬菜种植农民专业合作社 | Method for pickling carp and pickled fish meat pickled by same |
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