Instant spicy fish and method for making same

A technology of spicy fish and fish segments, which is applied in the field of food processing, can solve the problems of reducing product flavor, texture and nutritional quality, and achieve the effects of shortening the process time, convenient eating, and good flavor

Inactive Publication Date: 2015-12-02
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High-temperature sterilization is an energy-consuming operation. Due to high-temperature treatment of sterilized products, the flavor, texture and nutritional quality of the product will be reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of instant spicy saury, comprising the steps of:

[0029] (1) Pre-treatment: remove the fish head and viscera, wash with water, drain and weigh;

[0030] (2) Deodorization: cut the washed and drained fish into sections, put them into the deodorization pickling solution according to the ratio of solid to liquid mass ratio of 1:2, and soak for 1 hour under the vacuum condition of 0.03Mpa;

[0031] The fishy-removing pickling solution is composed of 8 parts of table salt, 13 parts of white vinegar, 6 parts of cooking wine, and added with boiling water to make up to 100 parts by weight;

[0032] (3) Steaming: Drain the marinated fish, put them in a pot, and steam for 13 minutes;

[0033] (4) Primary drying: dry the steamed fish at 55°C until the water content of the fish reaches 50%, then stop drying, place the fish in a stainless tank for 2.5 hours;

[0034] (5) Frying: fry the fish segments obtained in step (3) at a temperature of 160° C., and fry p...

Embodiment 2

[0042] A preparation method of instant spicy small yellow croaker, comprising the steps of:

[0043] (1) Pre-treatment: remove the fish head and viscera, wash with water, drain and weigh;

[0044] (2) Deodorization: cut the washed and drained fish into sections, put them into the deodorization pickling solution according to the ratio of solid to liquid mass ratio of 1:1.5, and soak for 1.5h under the vacuum condition of 0.01Mpa;

[0045] The fishy-removing pickling liquid is composed of 5 parts of table salt, 10 parts of white vinegar, 8 parts of cooking wine, and added with boiling water to make up to 100 parts by weight;

[0046] (3) Steaming: Drain the marinated fish sections after removing the fishy smell, put them in a pot, and steam them for 15 minutes;

[0047] (4) Primary drying: dry the steamed fish at 60°C until the water content of the fish reaches 40%, then stop drying, place the fish in a stainless tank for 2 hours;

[0048] (5) Frying: fry the fish section obta...

Embodiment 3

[0056] A preparation method for instant spicy silver carp, comprising the steps of:

[0057] (1) Pre-treatment: remove the fish head and viscera, wash with water, drain and weigh;

[0058] (2) Deodorization: cut the washed and drained fish into sections, put them into the deodorization pickling solution according to the ratio of solid to liquid mass ratio of 1:2.5, and soak for 0.5h under the vacuum condition of 0.05Mpa;

[0059] The fishy-removing pickling solution is composed of 10 parts of table salt, 15 parts of white vinegar, 4 parts of cooking wine, and added with boiling water to make up to 100 parts by weight;

[0060] (3) Steaming: Drain the marinated fish, put them in a pot, and steam for 10 minutes;

[0061] (4) Primary drying: dry the steamed fish at 50°C until the water content of the fish reaches 60%, then stop drying, place the fish in a stainless tank for 3 hours;

[0062] (5) Frying: fry the fish segments obtained in step (3) at a temperature of 170° C., and f...

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PUM

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Abstract

The invention discloses instant spicy fish and a method for making the same. The method includes steps of (1), carrying out preprocessing, to be more specific, removing the fish heads and the internal organs of fish, thoroughly washing the fish by the aid of water, draining the fish and weighing the fish; (2), removing the fishiness of the fish; (3), steaming the fish; (4), primarily drying the fish; (5), frying the fish in oil; (6), seasoning the fish, and to be more specific, soaking fried fish sections in flavoring liquid with chili oil under vacuum conditions; (7), secondarily drying the fish sections; (8), sterilizing the fish sections. The instant spicy fish and the method have the advantages that a vacuum soaking process is combined with the method in the aspect of fishiness removing and seasoning operation, accordingly, the fishiness of the fish can be quickly removed, the fish can be quickly seasoned, and the technological duration can be shortened; ultrahigh-pressure sterilization techniques are implemented in the aspect of product sterilization, and accordingly flavor, textures and the nutritional quality of products can be effectively kept; the instant spicy fish is crispy, tasty, sweet, sour and pungent without loss of aroma of the fish, is easily accepted by testers and can be eaten conveniently and safely, and requirements of consumers on the safety, the deliciousness and the convenience of modern food can be met.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an instant spicy fish and a preparation method thereof. Background technique [0002] There are many kinds of fish. The main edible freshwater fish include carp, grass carp, crucian carp, mandarin fish, etc. Sea fish include yellow croaker, hairtail, saury, etc. They all have the characteristics of tender and delicious meat and rich nutrition, and are a good source of some vitamins and minerals. Fish meat is rich in magnesium, which has a good protective effect on the cardiovascular system and is beneficial to the prevention of cardiovascular diseases such as hypertension and myocardial infarction. Fish meat is rich in vitamin A, iron, calcium, phosphorus, etc. Eating fish often has the effect of nourishing liver and blood, moisturizing skin and hair. The protein contained in fish is complete protein, and the amount and ratio of essential amino acids contained in protein are most...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 何新益甑润英陈可娜李静芳刘晓东黄宗海刘金福张平平阳耀芳沈文骄
Owner TIANJIN AGRICULTURE COLLEGE
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