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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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  • Preparation method of ready-to-eat fish
  • Preparation method of ready-to-eat fish

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] 2. Preparation of marinade

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

[0017] 3. Pickled

[0018] The cleaned and drained fish is marinated at a temperature of 6-10℃ for 50-70 minutes at a ratio of 1:3-1:4 (w / w) of fish to marinade, then taken out and kept at a temperature of 10-20℃ Drain for 20-40 minutes. At this time, the average salt concentration in the fish will reach 1.0%-1.8%, the nitrite concentration 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 into an oven at 40-70℃ and dry for 40-60 minutes. During the drying process, the temperature will increase by 5-10℃ every 10 minutes. After pre-drying, the moisture content of the fish body will be about 20%. -40% (w / w).

[0021] 5. Fried

[0022] Put the pre-dried fish in a dee...

Example Embodiment

[0033] Example 1. Preparation of instant crucian carp

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

Example Embodiment

[0035] Example 2.

[0036] Use small white fish weighing less than 100g, remove tails and internal organs, rinse with water and drain off the water. Use 7% salt water to add 0.7% yellow wine to marinate the washed fish at 10°C for 40 minutes. Then drain off the water, dry for 50 minutes in an oven at 60°C, fry at 180°C oil temperature 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 Medium soak for 10 hours (the ratio of seasoning sauce is: 1200 grams of tomato juice, 4 grams of green onions, 8 grams of ginger, 60 grams of sucrose, and use after 75°C / 15 minutes sterilization). Then it is dried in a 60°C oven at a variable temperature for 80-120 minutes, and then the finished product is vacuum packed.

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PUM

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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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