CN113208070A - Formula and preparation method of low-temperature fried small yellow croaker - Google Patents
Formula and preparation method of low-temperature fried small yellow croaker Download PDFInfo
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Abstract
The invention discloses a formula and a preparation method of small yellow croakers fried at a low temperature, and relates to the technical field of small yellow croaker processing. The formula of the invention comprises the following raw materials in parts by weight: 5-7 KG of white granulated sugar, 0.6-1 KG of salt, 1.2-1.8 KG of monosodium glutamate, 0.2-0.4 KG of perilla frutescens chili water, 0.08-0.13 KG of minced garlic powder, 0.1-0.2 KG of chicken powder, 0.003-0.01 KG of chilli extract, 0.05-0.15 KG of 52-degree white spirit and 0.4-0.8 KG of flavor nucleotide disodium. According to the invention, the small yellow croaker is processed by specific procedures and raw material proportions, so that the processed small yellow croaker has good taste and good fragrance, is beautiful after being colored, is not easy to fade, is not easy to oxidize, and is healthier to eat.
Description
Technical Field
The invention belongs to the technical field of small yellow croaker processing, and particularly relates to a formula and a preparation method of a low-temperature fried small yellow croaker.
Background
The small yellow croaker is a fish of the genus Scomber of the family Boehmeridae, is a warm-warm bottom layer economic fish, is mainly distributed in Bohai sea, yellow sea and east sea in China, and is mainly produced in coastal areas of Jiangsu, Zhejiang, Fujian, Shandong and the like. The little yellow croaker contains rich protein, mineral substances and vitamins, has good tonifying effect on human bodies, can achieve good food therapy effect on weak people and middle-aged and elderly people, contains rich trace element selenium, can remove free radicals generated by metabolism of human bodies, can delay aging, and has prevention and treatment effects on various cancers;
when small yellow croakers are processed, the small yellow croakers are usually fried, but the processed small yellow croakers in the prior art have poor taste, poor fragrance, easy fading and easy oxidation, and influence the health of users after eating the small yellow croakers.
Disclosure of Invention
The invention aims to provide a formula and a preparation method of low-temperature fried small yellow croakers, which aim to solve the existing problems: the processed small yellow croaker in the prior art has poor taste, poor fragrance, easy fading and easy oxidation, and influences the health of users after eating.
In order to solve the technical problems, the invention is realized by the following technical scheme:
the invention relates to a formula of low-temperature fried small yellow croaker, which comprises the following raw materials in parts by weight:
5-7 KG of white granulated sugar, 0.6-1 KG of salt, 1.2-1.8 KG of monosodium glutamate, 0.2-0.4 KG of perilla frutescens chili water, 0.08-0.13 KG of minced garlic powder, 0.1-0.2 KG of chicken powder, 0.003-0.01 KG of chilli extract, 0.05-0.15 KG of 52-degree white spirit and 0.4-0.8 KG of flavor nucleotide disodium.
Further, the formula comprises the following raw materials in parts by weight:
6KG of white granulated sugar, 0.8KG of salt, 1.5KG of monosodium glutamate, 0.3KG of perilla frutescens chili water, 0.1KG of minced garlic powder, 0.15KG of chicken powder, 0.006KG of chilli extract, 0.1KG of 52-degree white spirit and 0.6KG of flavor-producing nucleotide disodium.
The invention relates to a method for making low-temperature fried small yellow croakers, which comprises the following steps:
receiving raw materials, receiving the raw materials, detecting the raw materials;
unfreezing, namely unfreezing the raw materials;
picking, namely picking the internal organs and other impurities which are not processed to be clean;
cleaning, namely putting the fish into a rinsing machine for rinsing for 30-40 min;
draining, namely putting the rinsed fish into a draining frame, wherein the draining time is 3-4 min;
seasoning, rolling and kneading, namely weighing 200kg of seasoning, rolling and kneading twice in vacuum, and then discharging from the machine;
pickling and permeating, namely permeating the fish and the seasoning, wherein the permeation time is 24 hours, and the temperature between permeation is 0-10 ℃;
spreading and selecting, namely spreading the fish bodies evenly without overlapping, and selecting visual foreign matters such as inferior-quality products and internal organs which are rolled and kneaded and broken;
drying, namely drying the fish fillets in air;
uncovering the fish slices, scooping up the dried fish slices, and paying attention to the fact that the torn fish bodies cannot be damaged when the fish slices are uncovered;
frying at low temperature, namely frying the fish slices after the fish slices are uncovered;
cooling, namely cooling the fillets by using circulating cold air;
the inner package is used for weighing the fillets and packaging the fillets by inner bags, and production dates are printed on the inner bags;
the inner bag, the certificate and the carton are packed to form a finished product, and the packing dates of the finished product are required to be consistent;
warehousing and shipping, namely conveying the packaged finished product into a warehouse, and delivering the finished product out of the factory after the finished product is detected to be qualified.
Further, the specific thawing process comprises the steps of unpacking the raw materials, putting the unpacked raw materials into a thawing barrel, and thawing by self-heating at the thawing temperature of 15 ℃ for 15 hours.
Further, the time duration of the two times of vacuum rolling is respectively 5min and 3min, and the standing time between the two times of vacuum rolling is 2 min.
Further, the seasoning comprises vegetable oil, white granulated sugar, monosodium glutamate, edible salt, ginger, spices, meat-flavor seasoning and food essence.
Further, the drying time is 4h, the drying temperature is 50 ℃, and the drying environment requires that the moisture is 60%.
Further, the frying temperature of the low-temperature frying is 90 ℃, and the frying time is 105 min.
Further, the cooling time is 5-10 min.
The invention has the following beneficial effects:
according to the invention, the small yellow croaker is processed by specific procedures and raw material proportions, so that the processed small yellow croaker has good taste and good fragrance, is beautiful after being colored, is not easy to fade, is not easy to oxidize, and is healthier to eat.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a flow chart of a method for making a low-temperature fried small yellow croaker according to the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the invention relates to a formula of low-temperature fried small yellow croaker, which comprises the following raw materials in parts by weight:
5KG of white granulated sugar, 0.6KG of salt, 1.2KG of monosodium glutamate, 0.2KG of perilla frutescens chili water, 0.08KG of minced garlic powder, 0.1KG of chicken powder, 0.003KG of chilli extract, 0.05KG of 52-degree white spirit and 0.4KG of flavor-developing disodium ribonucleotide.
Example two:
6KG of white granulated sugar, 0.8KG of salt, 1.5KG of monosodium glutamate, 0.3KG of perilla frutescens chili water, 0.1KG of minced garlic powder, 0.15KG of chicken powder, 0.006KG of chilli extract, 0.1KG of 52-degree white spirit and 0.6KG of flavor-producing nucleotide disodium.
Example three:
7KG of white granulated sugar, 1KG of salt, 1.8KG of monosodium glutamate, 0.4KG of purple perilla chili water, 0.13KG of minced garlic powder, 0.2KG of chicken powder, 0.01KG of chilli extract, 0.15KG of 52-degree white spirit and 0.8KG of flavor-producing nucleotide disodium.
Example four:
on the basis of the first embodiment, the second embodiment or the third embodiment, the method for making the low-temperature fried small yellow croaker is disclosed, and comprises the following steps:
receiving raw materials, receiving the raw materials, detecting the raw materials;
the raw material detection range comprises whether the raw material is fresh or not, whether the raw material is putrefactive or not, whether the smell of the raw material is normal or not, whether the muscle of a raw material tissue is elastic or not and the specification of the raw material;
unfreezing to unfreeze the raw materials, wherein the specific process comprises the steps of unpacking the raw materials, putting the unpacked raw materials into a unfreezing barrel, and unfreezing by self-heating at the unfreezing temperature of 15 ℃ for 15 hours;
picking, namely picking the internal organs and other impurities which are not processed to be clean;
cleaning, namely putting the fish into a rinsing machine for rinsing for 30-40 min;
draining, namely putting the rinsed fish into a draining frame, wherein the draining time is 3-4 min;
seasoning, rolling and kneading, namely weighing 200kg of seasoning, rolling and kneading twice in vacuum, wherein the duration of the two times of vacuum rolling and kneading is respectively 5min and 3min, standing for 2min between the two times of vacuum rolling and kneading, and then taking out of the machine;
specifically, the seasonings comprise vegetable oil, white granulated sugar, monosodium glutamate, edible salt, ginger, spices, meat-flavor seasonings and food essence;
pickling and permeating, namely permeating the fish and the seasoning, wherein the permeation time is 24 hours, and the temperature between permeation is 0-10 ℃;
spreading and selecting, namely spreading and not overlapping the fish bodies, picking out visual foreign matters such as inferior-quality products and internal organs which are broken by rolling and kneading, and paying attention to the overall spreading density of the net sheets when spreading;
drying, namely drying the fillets in air for 4 hours at 50 ℃ under the drying environment requirement that the moisture content is 60%;
uncovering the fish slices, scooping up the dried fish slices, and paying attention to the fact that the torn fish bodies cannot be damaged when the fish slices are uncovered;
frying at low temperature, wherein the fish slices after being peeled are fried at 90 ℃ for 105 min;
and cooling, namely cooling the fillets by using circulating cold air for 5-10 min.
The inner package is used for weighing the fillets and packaging the fillets by inner bags, and production dates are printed on the inner bags;
the inner bag, the certificate and the carton are packed to form a finished product, and the packing dates of the finished product are required to be consistent;
warehousing and shipping, namely conveying the packaged finished product into a warehouse, and delivering the finished product out of the factory after the finished product is detected to be qualified;
in conclusion, the small yellow croaker is processed by the specific process and the raw material ratio, so that the processed small yellow croaker has good taste and better fragrance, is beautiful after being colored, is not easy to fade, is not easy to oxidize, and is healthier to eat.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (9)
1. The formula of the low-temperature fried small yellow croaker is characterized by comprising the following raw materials in parts by weight:
5-7 KG of white granulated sugar, 0.6-1 KG of salt, 1.2-1.8 KG of monosodium glutamate, 0.2-0.4 KG of perilla frutescens chili water, 0.08-0.13 KG of minced garlic powder, 0.1-0.2 KG of chicken powder, 0.003-0.01 KG of chilli extract, 0.05-0.15 KG of 52-degree white spirit and 0.4-0.8 KG of flavor nucleotide disodium.
2. The formula of the low-temperature fried small yellow croaker according to claim 1, wherein the formula comprises the following raw materials in parts by weight:
6KG of white granulated sugar, 0.8KG of salt, 1.5KG of monosodium glutamate, 0.3KG of perilla frutescens chili water, 0.1KG of minced garlic powder, 0.15KG of chicken powder, 0.006KG of chilli extract, 0.1KG of 52-degree white spirit and 0.6KG of flavor-producing nucleotide disodium.
3. A method for making low-temperature fried small yellow croakers is characterized by comprising the following steps:
receiving raw materials, receiving the raw materials, detecting the raw materials;
unfreezing, namely unfreezing the raw materials;
picking, namely picking the internal organs and other impurities which are not processed to be clean;
cleaning, namely putting the fish into a rinsing machine for rinsing for 30-40 min;
draining, namely putting the rinsed fish into a draining frame, wherein the draining time is 3-4 min;
seasoning, rolling and kneading, namely weighing 200kg of seasoning, rolling and kneading twice in vacuum, and then discharging from the machine;
pickling and permeating, namely permeating the fish and the seasoning, wherein the permeation time is 24 hours, and the temperature between permeation is 0-10 ℃;
spreading and selecting, namely spreading the fish bodies evenly without overlapping, and selecting visual foreign matters such as inferior-quality products and internal organs which are rolled and kneaded and broken;
drying, namely drying the fish fillets in air;
uncovering the fish slices, scooping up the dried fish slices, and paying attention to the fact that the torn fish bodies cannot be damaged when the fish slices are uncovered;
frying at low temperature, namely frying the fish slices after the fish slices are uncovered;
cooling, namely cooling the fillets by using circulating cold air;
the inner package is used for weighing the fillets and packaging the fillets by inner bags, and production dates are printed on the inner bags;
the inner bag, the certificate and the carton are packed to form a finished product, and the packing dates of the finished product are required to be consistent;
warehousing and shipping, namely conveying the packaged finished product into a warehouse, and delivering the finished product out of the factory after the finished product is detected to be qualified.
4. The method for preparing a low-temperature fried small yellow croaker according to claim 3, wherein the thawing process comprises unpacking the raw materials, placing the unpackaged raw materials into a thawing barrel, and thawing the raw materials by self-heating at 15 ℃ for 15 hours.
5. The method for preparing a low-temperature fried yellow croaker according to claim 3, wherein the duration of the two vacuum tumbling steps is 5min and 3min, respectively, and the period between the two vacuum tumbling steps is 2 min.
6. The method for preparing a low-temperature fried small yellow croaker according to claim 3, wherein the seasoning comprises vegetable oil, white granulated sugar, monosodium glutamate, edible salt, ginger, spices, meat-flavor seasoning and food essence.
7. The method for preparing a low-temperature fried small yellow croaker according to claim 3, wherein the drying time is 4 hours, the drying temperature is 50 ℃, and the drying environment requires 60% of water.
8. The method for preparing a low-temperature fried yellow croaker according to claim 3, wherein the frying temperature of the low-temperature frying is 90 ℃ and the frying time is 105 min.
9. The method for preparing a low-temperature fried yellow croaker according to claim 3, wherein the cooling period is 5-10 min.
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| CN202110685123.3A CN113208070A (en) | 2021-06-21 | 2021-06-21 | Formula and preparation method of low-temperature fried small yellow croaker |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113712162A (en) * | 2021-09-03 | 2021-11-30 | 浙江香海食品股份有限公司 | Production process of vacuum low-temperature dehydrated small yellow croakers |
| CN115886212A (en) * | 2023-02-13 | 2023-04-04 | 台州宏臣食品有限公司 | Preparation method of frozen prepared product of little yellow croaker |
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| CN108477531A (en) * | 2018-03-13 | 2018-09-04 | 浙江海洋大学 | A kind of crisp-fried little yellow croaker leisure food processing method |
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| CN104432226A (en) * | 2014-09-30 | 2015-03-25 | 浙江海洋学院 | Method for making instant little yellow croaker |
| CN104643155A (en) * | 2015-02-06 | 2015-05-27 | 福建翠屏湖食品有限公司 | Liquor preserved dried fish and production method thereof |
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| CN113712162A (en) * | 2021-09-03 | 2021-11-30 | 浙江香海食品股份有限公司 | Production process of vacuum low-temperature dehydrated small yellow croakers |
| CN113712162B (en) * | 2021-09-03 | 2023-09-26 | 浙江香海食品股份有限公司 | Vacuum low-temperature dehydrated small yellow croaker production process |
| CN115886212A (en) * | 2023-02-13 | 2023-04-04 | 台州宏臣食品有限公司 | Preparation method of frozen prepared product of little yellow croaker |
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