Explosive fish food production method
A production method and food technology, applied in food preparation, food science, application, etc., can solve the problems of low nutritional value of finished products, inability to control product cost well, etc., to improve production efficiency, high utilization rate of raw materials, guarantee The effect of food quality
Inactive Publication Date: 2016-06-01
吕艳
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Problems solved by technology
In the current production process of fried fish food, the nutritional value of the finished product is low, and the cost of the product cannot be well controlled, and the product is nutritious
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment
[0014] The preparation method of the fried fish food of the present embodiment comprises the following steps:
[0015] (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×2cm in length×width×height. block 72 g;
[0016] (2) Pickling: Add 0.3 kg of rice wine to 10 kg of fish pieces, marinate for 2 hours, and drain;
[0017] (3) Frying: Heat the cooking oil to 150°C, put in the fish pieces, and fry for 25 minutes until the weight of each piece of fish is 40g, and the surface of the fish pieces is golden in color;
[0018] (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;
[0019] (5) Packing: Add the slag of spice water to edible oil, deep-fry until the aroma is strong, filter into seasoning oil, take 3 to 4 pieces of fish an...
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The present invention discloses an explosive fish food production method, which comprises: washing and cutting into sections, wherein head, tail, scales, internal organs and block membrane are removed from grass carp, washing is performed in flowing water, draining is performed, and the drained grass carp is cut into blocks with a length*width*height of about 10 cm*6 cm*2-6 cm; sousing, wherein yellow wine is added to 10 kg of the fish blocks, sousing is performed, and draining is performed; frying with oil, wherein edible oil is heated to a temperature of 130-150 DEG C, the fish blocks are added, and frying is performed with the oil; seasoning, wherein the fried fish blocks are immersed into a seasoning soup while hot, and then are taken out, and draining is performed; packaging, wherein material residue for preparing spice water is added to the edible oil, frying is performed to achieve rich aroma, 3-5 g of seasoning oil and 10-12 g of a seasoning soup are added, and vacuum sealing is performed; and sterilizing, wherein sterilization is performed at a temperature of 121 DEG C under a pressure of 0.1 MPa, and cooling is performed. According to the present invention, with the production method, the product quality stability is improved, the product shelf life is substantially prolonged by using the vacuum packaging sterilization treatment, the process parameters are easy to control, the production is environmental protection, and the true continuous automated cleaning production can be achieved.
Description
technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing fried fish food. Background technique [0002] Exploded fish, also known as smoked fish, is a special fish product that people love very much. Its production process and ingredients are simple, beautiful in color, aroma and taste, and suitable for direct consumption. It is often used as cold dishes and platters at banquets, and it can also be used as an ingredient in stir-fried dishes or soups. It is one of the more high-end aquatic cooked foods. In the current production process of fried fish food, the nutritional value of the finished product is low, and the cost of the product cannot be well controlled and the product is nutritious. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art field, the object of the present invention is to provide a method for making fried fis...
Claims
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IPC IPC(8): A23L1/326
Inventor 吕艳
Owner 吕艳