Method for preparing smoked fish food

A production method and food technology, applied in food preparation, food science, application, etc., can solve the problems of short storage period, inconvenient carrying, poor hygiene conditions, etc., and achieve moderate saltiness, tight fish meat texture, moderate hardness and softness Effect

Inactive Publication Date: 2011-07-13
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional fried fish has the disadvantages of inconvenient carrying, short shelf life, and poor sanitation. The present invention uses modern food processing technology to make fried fish vacuum-packed products on the basis of traditional cooking, so as to achieve easy portability and prolong its shelf life. , the purpose of health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The steps of the preparation method of fried fish food are as follows:

[0017] 1) Cleaning and cutting into sections: Remove the head, tail, scales, viscera and black film of the grass carp, wash in running water, drain, and cut into fish pieces with a size of about 10cm×6cm×2-4cm in length×width×height. 60 grams per piece;

[0018] 2) Pickling: Add 0.1 kg of rice wine to 10 kg of fish pieces, marinate for 1 hour, and drain;

[0019] 3) Frying: Heat the cooking oil to 130°C, put in the fish pieces, and fry for 15 minutes until the weight of each fish piece is 30g, and the surface color of the fish pieces is golden;

[0020] 4) Seasoning: soak the fried fish pieces in the seasoning soup while hot for 1 minute, take out and drain, and increase the weight of each fish piece by 5g;

[0021] 5) Packing: Add the slag of spice water to cooking oil, deep-fry until the fragrance is strong, filter into seasoning oil, take 3 pieces of fish and put them into aluminum foil packag...

Embodiment 2

[0026] The steps of the preparation method of fried fish food are as follows:

[0027] 1) Cleaning and cutting into sections: Remove the head, tail, scales, viscera and black film of the grass carp, wash in running water, drain, and cut into fish pieces with a size of about 10cm×6cm×2-4cm in length×width×height. 70 grams per piece;

[0028] 2) Pickling: Add 0.3 kg of rice wine to 10 kg of fish pieces, marinate for 2 hours, and drain;

[0029] 3) Frying: Heat the cooking oil to 160°C, put in the fish pieces, and fry for 40 minutes until the weight of each fish piece is 40g, and the surface color of the fish pieces is golden;

[0030] 4) Seasoning: soak the fried fish pieces in the seasoning soup while hot for 2 minutes, take out and drain, and increase the weight of each fish piece by 10g;

[0031] 5) Packing: Add the slag of spice water to cooking oil, deep-fry until the fragrance is strong, filter into seasoning oil, take 3 to 4 pieces of fish and put them into aluminum foi...

Embodiment 3

[0036] The steps of the preparation method of fried fish food are as follows:

[0037] 1) Cleaning and cutting into sections: Remove the head, tail, scales, viscera and black film of the grass carp, wash in running water, drain, and cut into fish pieces with a size of about 10cm×6cm×2-4cm in length×width×height. 70 grams per piece;

[0038] 2) Pickling: Add 0.2 kg of rice wine to 10 kg of fish pieces, marinate for 1 hour, and drain;

[0039] 3) Frying: Heat the cooking oil to 160°C, put in fish pieces, fry for 15 minutes, and fry until the weight of each fish piece is 35g, and the surface color of fish pieces is golden;

[0040] 4) Seasoning: soak the fried fish pieces in the seasoning soup while hot for 1 minute, take out and drain, and increase the weight of each fish piece by 5g;

[0041] 5) Packing: Add the slag of spice water to cooking oil, deep-fry until the fragrance is strong, filter into seasoning oil, take 3 to 4 pieces of fish and put them into aluminum foil pack...

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PUM

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Abstract

The invention discloses a method for preparing smoked fish food, comprising the following steps of: 1) cleaning and cutting into segments: removing the head, the tail, the scales, the viscera and the black membrane of a grass carp, cleaning in mobile water, draining, and cutting the grass crap into crap blocks with the length of 10 cm, the width of 6 cm and the of 2-4 cm; 2) pickling: adding 0.1-0.3kg of yellow rice wine into 10kg of crap blocks, pickling for 1-2h, and draining; 3) frying: heating edible oil to 130-160 DEG C, adding the crap blocks, and frying for 15-40min; 4) seasoning: dipping the hot fried crap blocks into seasoning soup for 1-2min, and draining after taking out; 5) packaging: adding material slag for preparing spices water into edible oil, frying until fragrance is strong, adding 3-5g of seasoning oil and 10-12g of seasoning soup, and sealing in vacuum; and 6) sterilizing: sterilizing at the temperature of 121 DEG C and the pressure of 0.1MPa. With the method, product quality stability is improved, and the product shelf life is greatly prolonged by vacuum packaging and sterilizing treatment. The technological parameter is easy to control, environment is protected for production, and thus continuous automated clean production can be truly realized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for making fried fish food. Background technique [0002] Freshwater fish such as bighead carp and silver carp are rich in nutrients and provide people with high-quality animal protein that is easy to digest and has high biological value. However, due to the accumulation of secondary metabolites geosmin and 2-methylisoborneol of algae and actinomycetes during the growth process of freshwater fish, the fish body has an earthy smell. At the same time, due to the microorganisms in the fish body, the action of enzymes or the automatic oxidation of fatty acids, etc., the fish body produces a fishy smell. The existence of these fishy smells has affected consumers' preference for fish meat and fish meat products, and has affected the improvement of the added value of freshwater fish to a certain extent. Traditional cooking methods such as frying, adding wine, ginger and garlic,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 应铁进童彦
Owner ZHEJIANG UNIV
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