CN110679864A - Preparation method of canned fish with chopped chili - Google Patents
Preparation method of canned fish with chopped chili Download PDFInfo
- Publication number
- CN110679864A CN110679864A CN201911162289.6A CN201911162289A CN110679864A CN 110679864 A CN110679864 A CN 110679864A CN 201911162289 A CN201911162289 A CN 201911162289A CN 110679864 A CN110679864 A CN 110679864A
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- Prior art keywords
- fish
- chopped
- chili
- canned fish
- meat
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 64
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 49
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 26
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 18
- 239000013505 freshwater Substances 0.000 claims abstract description 15
- 238000007789 sealing Methods 0.000 claims abstract description 10
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 9
- 239000010495 camellia oil Substances 0.000 claims abstract description 9
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 8
- 238000009924 canning Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 238000005554 pickling Methods 0.000 claims abstract 2
- 241001247145 Sebastes goodei Species 0.000 claims description 18
- 238000000855 fermentation Methods 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 238000009938 salting Methods 0.000 claims description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 235000013527 bean curd Nutrition 0.000 claims description 4
- 244000062793 Sorghum vulgare Species 0.000 claims description 3
- 235000019713 millet Nutrition 0.000 claims description 3
- 235000015911 Amorpha canescens Nutrition 0.000 claims description 2
- 244000107780 Capraria biflora Species 0.000 claims description 2
- 235000013629 Lippia javanica Nutrition 0.000 claims description 2
- 241000758706 Piperaceae Species 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 9
- 241000722363 Piper Species 0.000 claims 3
- 241000894006 Bacteria Species 0.000 description 18
- 241000252230 Ctenopharyngodon idella Species 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 239000001728 capsicum frutescens Substances 0.000 description 5
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 4
- 238000009395 breeding Methods 0.000 description 4
- 230000001488 breeding effect Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 240000003889 Piper guineense Species 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000004237 Crocus Nutrition 0.000 description 2
- 241000596148 Crocus Species 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 231100000315 carcinogenic Toxicity 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000019617 piquancy Nutrition 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 235000002567 Capsicum annuum Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A preparation method of a canned diced hot pepper fish comprises the following steps of S1 expanding freshwater fish into meat blocks and removing fishy smell, S2 frying the meat blocks with tea oil at the frying temperature of 100 ~ 250 ℃ until the meat blocks are crisp outside and tender inside, S3 pickling with salt after red peppers are selected to form chopped hot peppers, S4 stirring and mixing the pickled chopped hot peppers and the meat blocks, sealing and fermenting at the low temperature of 3 ~ 7 ℃, and S5 canning and sealing the prepared finished product.
Description
Technical Field
The invention relates to the field of freshwater fish processing, in particular to a preparation method of canned fish with chopped hot pepper.
Background
The fish with chopped chili (such as fish head and fish block) is a new variety of Hunan dishes which are popular in recent years, has unique flavor and is reputed in China. Chili seasoning is required to be added in the preparation process of the chopped chili fish, at present, in order to prolong the storage life of the chili, a plurality of production enterprises often add some antiseptic substances, and illegal merchants even add illegal additives prohibited by national laws, so that the food safety can not be ensured, and the chopped chili fish food containing the additives greatly harms the body health of people.
In addition, as the fish meat is high-protein meat, bacteria are easy to breed, the existing fish blocks can cause meat pollution in the production process, namely, bacteria can be bred on the outer layer, especially the inner layer of the fish blocks, the bacteria on the outer layer can be sterilized at high temperature in a frying mode, and the bacteria on the inner layer are difficult to eliminate, so that the human health is harmed.
Moreover, the existing canned fish with chopped chili has poor taste and no fragrance, and the oil easily generates benzopyrene which is a carcinogenic substance at high temperature, for example, rapeseed oil is above 100 ℃, and benzopyrene can be generated as long as the temperature reaches about 130-.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides the preparation method of the canned fish with chopped chili, which is free of any preservative, good in taste, crisp outside and tender inside, and free of pollution.
The technical scheme of the invention is as follows: a preparation method of a canned fish with chopped chili comprises the following steps:
s1: expanding the freshwater fish into meat blocks and removing fishy smell;
s2, frying the meat blocks with the fishy smell removed by using the tea oil at the frying temperature of 100 ~ 250 ℃ until the meat blocks are crisp outside and tender inside;
s3: selecting red peppers, forming chopped peppers, and salting the red peppers with salt;
s4, stirring and mixing the pickled chopped hot peppers and the meat blocks, sealing and fermenting at a low temperature of 3 ~ 7 ℃ after stirring;
s5: and canning and sealing the prepared finished product.
Further, in S2, the frying time of the freshwater fish is 3 ~ 8 min.
Further, in S3, the curing time is 10 ~ 20 days.
Further, the red pepper comprises capsicum frutescens and capsicum annuum, wherein the pungency degree of the capsicum frutescens accounts for 1/3.
Further, in S4, the time of the low-temperature fermentation is not less than 5 days.
Further, the time of the low-temperature fermentation was 6 ~ 10 days.
Further, in S2, the tea oil is wild tea oil.
Further, in S2, the frying temperature is 150 ~ 200 ℃.
Further, in S1, the freshwater fish before the meat piece expansion must be live fish.
Furthermore, the freshwater fish is fed for more than six months before processing, and the feed is at least one of grass, bean curd and sweet potato residue.
The invention has the beneficial effects that: according to the invention, through a special fish frying mode, on one hand, the meat blocks are exquisite and considerable in outside, crisp in outside and tender in inside, and sufficient in fragrance, and carcinogenic substances cannot be generated, and on the other hand, the breeding of bacteria can be prevented; through a special treatment mode of combining chopped hot peppers with meat blocks, the sauced fish can be obtained, has the fragrance of the crocus and is suitable for the taste of most people; by carrying out sealed low-temperature fermentation on the chopped hot peppers and the meat blocks and combining the temperature with the frying temperature, not only outside bacteria are eliminated, but also the bacteria on the inner layer can be used as the yeast for fermentation, so that the bacteria on the inner layer are eliminated, and the protein fermentation without meat pollution is realized.
In addition, because only the pepper and the meat are mixed for low-temperature fermentation without adding other preservatives, the harm to the human health can be thoroughly avoided, and the mouthfeel is greatly improved by controlling the fermentation time and the fermentation temperature.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
A preparation method of a canned fish with chopped chili comprises the following steps:
s101: the freshwater fish is expanded into meat blocks and the fishy smell of the freshwater fish is removed.
In the embodiment, the freshwater fish is grass carp or male fish, the feed for feeding the grass carp or the male fish is at least one of grass, bean curd and sweet potato residue, the grass carp or the male fish is usually bred in about 2 months, namely about two jin of fish fries are usually bred in a pond or a field, at least one of grass, bean curd and sweet potato residue is used as the feed for breeding, namely pure biological feed breeding is adopted, the grass carp or the male fish can grow fast, have more meat and have more tender and fragrant meat, and the grass carp or the male fish can be processed when being bred for more than six months, usually 6 ~ 8 months, 2 months and 8 ~ 10 months, for example, the grass carp is almost three jin heavy.
In this embodiment, freshwater fish is expanded into meat pieces by a machine or manually, and the meat pieces are deodorized after being cleaned.
S102, frying the meat blocks with the fishy smell removed by using the tea oil at the frying temperature of 100 ~ 250 ℃ until the meat blocks are crisp outside and tender inside.
The fresh water fish processing mode of the embodiment is quite healthy, for example, rapeseed oil is used for frying meat blocks at the temperature of more than 100 ℃ as long as the fried meat blocks reach 130-150 ℃, benzopyrene can be generated, however, if the frying temperature is too low, the meat blocks cannot be made into crispy and tender meat blocks in the outer side, and the tea oil cannot generate benzopyrene within 300 ℃.
The meat blocks can be directly eaten, and the meat blocks can be made into sauced cans and the like, and the organic fish cans without any preservative and additive are specifically operated as follows:
s103: the red pepper is selected and salted with salt after being chopped into the red pepper.
The chili pepper of the embodiment is preferably red chili pepper in an amount which satisfies 1/3 taking the whole piquancy degree of the millet chili pepper, if the piquancy degree is too hot, most people cannot eat the chili pepper, the red chili pepper is salted after being changed into the chopped chili pepper, the salting time is 10 ~ 20 days, the chopped chili pepper needs to be salted in advance for 10 ~ 20 days, the chopped chili pepper is sour, if the salting time is too short, the chopped chili pepper is not sour, if the salting time is too long, the chopped chili pepper is changed into a pickled vegetable in a jar instead of a pickled vegetable, and the salting time of the embodiment is 10 ~ 20 days, so that the pickled vegetable in a jar has the fragrance of the pickled vegetable but not a real jar.
S104, stirring and mixing the pickled chopped hot peppers and the meat blocks, and then sealing and fermenting at low temperature, wherein the fermentation temperature is 3 ~ 7 ℃.
Specifically, the fish meat is high-protein meat, bacteria are easily bred, and if the inner layer and the outer layer of the fish meat are all fried to be yellow, the fish meat is not fermented, so that the frying temperature of 100 ~ ℃ is set to ensure that the outer layer of the fish meat is yellow, the bacteria on the outer layer are killed by high-temperature frying, the bacteria on the outer layer cannot be removed after the inner layer is wrapped by the outer layer, and the bacteria on the inner layer are used as fermented yeast even if the bacteria exist in the inner layer through fermentation, so that the bacteria are eliminated, so to speak, the fermentation is protein fermentation without meat pollution.
S105: and canning and sealing the prepared finished product.
And (4) canning and sealing the fermented fish blocks with the chopped chili peppers to form canned fish with the chopped chili peppers for sale. The meat blocks of the invention can be meat blocks on the fish body, meat blocks on the fish head part, even the whole fish head, and the fish heads with chopped chili pepper are made for canning and sealing.
In conclusion, through a special fish frying mode, on one hand, the meat blocks are exquisite and considerable in outside, crisp in outside and tender in inside, have enough fragrance, and cannot generate carcinogenic substances, and on the other hand, the breeding of bacteria can be prevented; through a special treatment mode of combining chopped hot peppers with meat blocks, the sauced fish can be obtained, has the fragrance of the crocus and is suitable for the taste of most people; by carrying out sealed low-temperature fermentation on the chopped hot peppers and the meat blocks and combining the temperature with the frying temperature, not only outside bacteria are eliminated, but also the bacteria on the inner layer can be used as the yeast for fermentation, so that the bacteria on the inner layer are eliminated, and the protein fermentation without meat pollution is realized.
Claims (10)
1. The preparation method of the canned fish with chopped chili is characterized by comprising the following steps of:
s1: expanding the freshwater fish into meat blocks and removing fishy smell;
s2, frying the meat blocks with the fishy smell removed by using the tea oil at the frying temperature of 100 ~ 250 ℃ until the meat blocks are crisp outside and tender inside;
s3: selecting red peppers, forming chopped peppers, and salting the red peppers with salt;
s4, stirring and mixing the pickled chopped hot peppers and the meat blocks, sealing and fermenting at a low temperature of 3 ~ 7 ℃ after stirring;
s5: and canning and sealing the prepared finished product.
2. The method for preparing canned fish with chili pepper according to claim 1, wherein the frying time of the freshwater fish in S2 is 3 ~ 8 min.
3. The method for preparing canned fish with chopped chili according to claim 1, wherein the pickling time in S3 is 10 ~ 20 days.
4. The method for preparing the canned fish with chopped chili pepper according to claim 1, 2 or 3, wherein the red chili pepper comprises millet pepper and linear chili pepper, and the peppery degree of the millet pepper accounts for 1/3.
5. The method for preparing canned fish with chili pepper according to claim 1, 2 or 3, wherein the time of the low-temperature fermentation is not less than 5 days in S4.
6. The method for preparing the canned fish with chopped chili pepper according to claim 5, wherein the time period of the low-temperature fermentation is 6 ~ 10 days.
7. The method for preparing canned fish with chopped hot pepper according to claim 1, 2 or 3, wherein in S2, the tea oil is wild tea oil.
8. The method for preparing canned fish with chopped hot pepper according to claim 1, 2 or 3, wherein the frying temperature in S2 is 150 ~ 200 ℃.
9. The method for preparing canned fish with chili pepper according to claim 1, 2 or 3, wherein in S1, the freshwater fish before being expanded into meat mass must be live fish.
10. The method for preparing canned fish with chili pepper according to claim 1, 2 or 3, wherein the freshwater fish is fed for more than six months before processing, and the feed is at least one of grass, bean curd and sweet potato residue.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911162289.6A CN110679864A (en) | 2019-11-25 | 2019-11-25 | Preparation method of canned fish with chopped chili |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911162289.6A CN110679864A (en) | 2019-11-25 | 2019-11-25 | Preparation method of canned fish with chopped chili |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110679864A true CN110679864A (en) | 2020-01-14 |
Family
ID=69117522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911162289.6A Withdrawn CN110679864A (en) | 2019-11-25 | 2019-11-25 | Preparation method of canned fish with chopped chili |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110679864A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112493307A (en) * | 2020-11-09 | 2021-03-16 | 漳州职业技术学院 | Sterilization process of fish food can |
-
2019
- 2019-11-25 CN CN201911162289.6A patent/CN110679864A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112493307A (en) * | 2020-11-09 | 2021-03-16 | 漳州职业技术学院 | Sterilization process of fish food can |
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Application publication date: 20200114 |