Preparation method of fish product

A technology of fish products and fish meat, which is applied in the field of food processing, can solve the problems of greasy, not soft enough, crispy fish without chewiness, etc., and achieve the effect of rich nutrition, less greasy feeling and good taste

Inactive Publication Date: 2015-01-21
SUZHOU KOUSHUIWA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method adopts the method of secondary frying, and the crispy fish obtained has no chewiness, is not soft enough, and is relatively greasy

Method used

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  • Preparation method of fish product

Examples

Experimental program
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Effect test

Embodiment 1

[0028] Screen the small fish with a length of about 10cm, soak the small fish in clean water for 10 hours according to the ratio of small fish to water mass ratio of 1:2.15, change the water and wash, air-dry with a fan until there is no water on the surface Medium-fried for 8 minutes; then the fried small fish were placed in marinade at 90°C for 20 minutes, and the marinade included: 100 parts by mass of water; 8 parts by mass of white sugar; 8 parts by mass of spices; 4 parts by mass 4 parts of garlic powder; 4 parts of beef powder; 4 parts of sesame powder and 4 parts of chili powder; the spices include pepper powder, fennel powder, star anise in a mass ratio of 1: 1: 1: 1: 0.3 powder, tangerine peel and chili oil; the mass ratio of the fried small fish to marinade is 30:100.

[0029] After marinating, dry the marinated small fish at 90°C until there is no moisture on the surface, then keep the temperature of the small fish at 90°C and soak for 50 minutes in a tasty soup at...

Embodiment 2

[0032] Screen small fish larvae with a length of about 15cm, put the small larvae in clean water for 14 hours according to the ratio of small fish larvae to water mass ratio of 1:2.15, change the water and wash, air-dry with a fan until there is no water on the surface Medium-fried for 10 minutes; then the fried small fish were placed in marinade at 100°C for 18 minutes, and the marinade included: 100 parts by mass of water; 8 parts by mass of white sugar; 8 parts by mass of spices; 4 parts by mass 4 parts of garlic powder; 4 parts of beef powder; 4 parts of sesame powder and 4 parts of chili powder; the spices include pepper powder, fennel powder, star anise in a mass ratio of 1: 1: 1: 1: 0.3 powder, tangerine peel and chili oil; the mass ratio of the fried small fish to marinade is 30:95.

[0033] After the marinating is completed, dry the marinated small fish at 100°C until there is no moisture on the surface, then keep the temperature of the small fish at 90°C and soak for...

Embodiment 3

[0036]Screen the small fish with a length of about 10cm, soak the small fish in clean water for 10 hours according to the ratio of small fish to water mass ratio of 1:2.15, change the water to wash, air-dry with a fan until there is no water on the surface, and cook at 100°C 15 minutes, then dry the steamed small fish to a moisture content of 30%, and fry in oil at 195°C for 8 minutes; then place the fried small fish in marinade at 90°C for 20 minutes, and the marinade includes: The water of 100 mass parts; The white granulated sugar of 8 mass parts; The spice of 8 mass parts; The garlic powder of 4 mass parts; The beef powder of 4 mass parts; The sesame powder of 4 mass parts and the chili powder of 4 mass parts; The spice It includes prickly ash powder, fennel powder, star anise powder, tangerine peel and chili oil with a mass ratio of 1:1:1:1:0.3; the mass ratio of fried small fish larvae to marinade is 30:100.

[0037] After marinating, dry the marinated small fish at 90°C...

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Abstract

The invention provides a preparation method of a fish product. The method comprises the following steps: (a) soaking fish meat into water for 10-14 hours; (b) cleaning the soaked fish meat, drying in air and frying for 7-15 minutes at the temperature of 180-210 DEG C; (c) marinating the fried fish meat for 15-20 minutes at the temperature of 90-100 DEG C; and (d) drying the marinated fish meat, putting the dried fish meat into tasty soup and preserving to obtain the fish product. According to the method, the fish meat is firstly soaked for more than 10 hours, and the soaked fish meat is then fried, marinated, dried and preserved at low temperature, so that the water content of the fish meat is increased by soaking, and the obtained fish meat not only is crisp and soft in mouth feel, but also is chewy after being fried, marinated and low-temperature preserved at low temperature in a matched way. Furthermore, after the fish meat is soaked for a long time, the oil layer is evenly distributed on the surface of the fish meat in the frying process, so that the greasy feel of the fish product can be alleviated.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing fish products. Background technique [0002] As a modern leisure food, fish products, such as dried fish and crispy fish, are delicious and easy to carry. They not only guarantee nutrition but also meet the requirements of different levels of consumer groups, and are deeply loved by people. [0003] The prior art discloses a variety of preparation methods for fish products. The Chinese patent document with the publication number CN10347876 discloses a processing method for deep-fried crispy fish. slices, drained and deep-fried in 80-100°C oil until golden brown, drained and cooled, then put in 160-180°C oil for secondary frying, the frying time is 20-100°C 50 seconds, and then soaked in marinade for 2 to 5 seconds to get fried crispy fish. The method adopts the method of secondary frying, and the obtained crispy fish has no chewiness, is not soft ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10A23L27/00
Inventor 谢东平
Owner SUZHOU KOUSHUIWA FOOD
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