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Preparation method of ready-to-eat fish

A processing method and seasoning sauce technology, applied in food preparation, food science, application, etc., can solve problems such as not being able to form industrialized products, and achieve the effect of eating convenience

Active Publication Date: 2011-09-21
YANGZHOU UNIV
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0004] Crispy crucian carp is a traditional dish in Yangzhou, the hometown of Chinese cooking. The important feature of crispy crucian carp is that it is fried until the fish bones are crispy and edible, and vinegar is added when marinating. In an acidic environment, the calcium in the fish bones It is easier to dissolve, so this dish has a very high calcium supplement effect, but this kind of product is only a table dish, and has not been able to form an industrialized product

Method used

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Examples

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preparation example Construction

[0015] 2. Preparation of marinade

[0016] Weigh refined table salt and dissolve it with warm water to form 7%-9% (w / w) brine, sterilize at 90-95°C / 15s, cool to 10-20°C, add 0.5%-1.0% (w / w) Rice wine (10%-20% alcohol content).

[0017] 3. Pickled

[0018] Marinate the cleaned and drained fish at 6-10°C for 50-70 minutes according to the ratio of fish:marinated marinade 1:3-1:4 (w / w), take it out, and put it under the temperature of 10-20°C Drain for 20-40 minutes. At this time, the average concentration of salt in the fish meat is about 1.0%-1.8%, the concentration of nitrite is less than 3mg / kg, and the total number of bacteria is less than 10. 3 CFU / g.

[0019] 4. Pre-drying

[0020] Put the marinated and drained fish in an oven at 40-70°C and dry it at variable temperature for 40-60 minutes. During the drying process, the temperature is increased by 5-10°C every 10 minutes. After pre-drying, the water content of the fish body is about 20%. -40% (w / w).

[0021] 5. Frie...

Embodiment 1

[0033] Embodiment 1. The preparation of instant crucian carp

[0034] Use a small crucian carp with a weight of less than 100 g, remove the scales, gills, tail and internal organs, wash with clean water, drain the water, add 0.5% rice wine to 8% salt water, and marinate the above-mentioned washed fish at 10°C Cook for 50 minutes, then drain the water, dry in an oven at 60°C for 50 minutes, fry with oil at 180°C for 2 minutes, centrifuge at 1500rpm for 1 minute to remove part of the residual oil, and fry the fish at room temperature Soak in sterilized seasoning sauce for 10 hours (the ratio of seasoning sauce is: 1500 grams of tomato juice, 4 grams of onion, 9 grams of ginger, 70 grams of sucrose, and use after sterilization at 75 °C / 15 minutes), and then put it in a 60 °C oven After 80-120 minutes of variable temperature drying, vacuum packaging is the finished product.

Embodiment 2

[0036] Utilize small white fish with a weight below 100g, remove the tail and viscera, wash with clear water and drain the water, add 0.7% rice wine with 7% salt water and marinate the above-mentioned washed fish at 10°C for 40 minutes, Then drain off the water, dry in a 60°C oven at variable temperature for 50 minutes, fry with 180°C oil for 2 minutes, centrifuge at 1500rpm for 1 minute to remove part of the residual oil, and put the fried fish in the sterilized seasoning sauce at room temperature Soak in medium for 10 hours (the ratio of seasoning sauce is: 1200 grams of tomato juice, 4 grams of green onion, 8 grams of ginger, 60 grams of sucrose, sterilized at 75°C / 15 minutes before use). Then dry it in a 60°C oven at variable temperature for 80-120 minutes, and then vacuum pack it to be the finished product.

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Abstract

The invention relates to a new processing method of ready-to-eat fish. The method is characterized by comprising the following steps: removing scales, gills, fishtail and viscera from small freshwater crucian carp with the weight less than 100g, cleaning with clear water and draining water off; adding 0.5%-1.0% yellow rice wine to 7%-9% saline water to obtain marinade; curing the cleaned fish in the marinade at the temperature of 6-10 DEG C for 50-70 minutes, and draining water off; drying the cured fish in an oven at variable temperature of 40-70 DEG C for 40-60 minutes; frying the dried fish at the temperature of 160-200 DEG C for 1-3 minutes; centrifugally removing part of residual oil at the speed of 1000-1500rpm (revolutions per minute); soaking the fried fish in sterilized sauce at room temperature for 6-10 hours; drying the soaked fish in the oven at variable temperature of 50-80 DEG C for 80-120 minutes; and finally carrying out vacuum packaging after the dried fish is cooled,thus obtaining the finished product of the ready-to-eat fish.

Description

technical field [0001] The invention belongs to the field of food, in particular to a processing method of instant and recreational fish. Background technique [0002] my country is the country with the highest output of aquatic products in the world. With the continuous increase in the output of freshwater fish in recent years, the processing and utilization of freshwater fish has also become the focus of attention. Freshwater fish is extremely rich in nutritional value and is an important source of high-quality protein. In addition, it also contains essential amino acids, unsaturated fatty acids, vitamin A, vitamin D and minerals such as calcium, phosphorus, potassium, iron, iodine, and selenium. Judging from the analysis results of the various components of freshwater fish and seawater fish muscle, the difference between the two is not obvious. However, judging from the current domestic market, the supply of freshwater fish exceeds demand, the comprehensive utilization ra...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 顾瑞霞陈正荣胡榴榴徐寅
Owner YANGZHOU UNIV
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