Preparation method of honey-vinegar fish

A technology of honey vinegar fish and fish pieces, which is applied in the field of preparation of instant honey vinegar fish, can solve the problems of perishability, potential safety hazards, poor umami taste, etc., and achieve the effects of high production efficiency, convenient eating, and long storage time

Inactive Publication Date: 2016-06-15
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention overcomes the disadvantages of perishable, poor umami taste, and potential safety hazards in the existing processing method, and provides a preparation method of honey vinegar fish, which has a long shelf life, good color, aroma, and taste, and does not add any additives. The smell is thorough and the shelf life can reach more than 180 days. The ordinary fish is processed through a unique process, which not only has a taste and chewiness, but also fu

Method used

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  • Preparation method of honey-vinegar fish

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Effect test

Embodiment 1

[0031] Such as figure 1 It is shown that the specific production process of the preparation method of the honey-vinegared fish of the present invention includes raw fish preparation, pickling and tasting, air-cooling and drying, micro-frying and deodorizing, vinegar pickling and acidification, crisping fish bones, mesol and vacuum The packaging is completed in eight steps. The instant honey vinegar fish produced is bright in color, rich in fragrance, sweet and sour, and can be eaten directly after opening the bag.

[0032] 1. Raw fish is prepared to select fresh live fish as raw fish. The fish species and size are not limited, and the quality is preferably controlled within 0.2 kg to 2.0 kg. After the fish is descaled, dissected, and viscera, the head is removed (whole The fish is processed without removing the head), split into two pieces from the spine to remove the black film on the inside of the fish, no need to be punctured, cleaned, the whole fish is processed or cut into f...

Embodiment 2

[0049] Such as figure 1 It is shown that the specific production process includes eight steps including raw fish preparation, pickling and tasting, air-cooling and drying, micro-frying and deodorizing, vinegar pickling and acidification, crisping fish bones, melitan and vacuum packaging. The instant honey vinegar produced is completed. The fish is bright in color, rich in fragrance, sweet and sour, and can be eaten directly after opening the bag.

[0050] 1. Raw fish is prepared to select fresh live fish as raw fish. The fish species and size are not limited, and the quality is preferably controlled within 0.2 kg to 2.0 kg. After the fish is descaled, dissected, and viscera, the head is removed (whole The fish is processed without removing the head), split into two pieces from the spine to remove the black film on the inside of the fish, no need to be punctured, cleaned, the whole fish is processed or cut into fish pieces of unlimited size and thickness, and drained for later use...

Embodiment 3

[0067] Such as figure 1 It is shown that the specific production process includes eight steps including raw fish preparation, pickling and tasting, air-cooling and drying, micro-frying and deodorizing, vinegar pickling and acidification, crisping fish bones, melitan and vacuum packaging. The instant honey vinegar produced is completed. The fish is bright in color, rich in fragrance, sweet and sour, and can be eaten directly after opening the bag.

[0068] 1. Raw fish is prepared to select fresh live fish as raw fish. The fish species and size are not limited, and the quality is preferably controlled within 0.2 kg to 2.0 kg. After the fish is descaled, dissected, and viscera, the head is removed (whole The fish is processed without removing the head), split into two pieces from the spine to remove the black film on the inside of the fish, no need to be punctured, cleaned, the whole fish is processed or cut into fish pieces of unlimited size and thickness, and drained for later use...

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Abstract

The invention discloses a preparation method of honey-vinegar fish. The preparation method of honey-vinegar fish comprises the following steps: preparing raw-material fishes, pickling the fishes so that the fishes are flavored, air-cooling and drying the pickled fishes, slightly frying the dried fishes to remove the fishy smell, pickling the slightly fried fishes by vinegar so as to carry out acidification, making the fish bones crispy, and carrying out honey-frying, alcohol neutralizing and vacuum packing, so that the instant honey-vinegar fishes are prepared. The prepared instant honey-vinegar fishes are bright in color, heavy in fragrance, mellow in sour-sweet taste, and capable of being directly eaten when the bag is opened. The honey-vinegar fishes are also high in production efficiency, good in quality, long in storage life, crispy in fish bones, convenient to be eaten and delicious in meat, so that the preparation method is a processing method of an attractive sour-sweet food which can be produced by industrialized mass production, and the honey-vinegar fishes also have healthcare functions. The instant honey-vinegar fish pieces of unique flavor are prepared by the honey-vinegar frying food processing technology, and the problem of browning of the dried fishes during the production process is solved by the air-cooling and drying technology, so that the prepared honey-vinegar fish food has a unique flavor.

Description

Technical field [0001] The invention relates to a method for processing fish, in particular to a method for preparing instant honey-vinegared fish with safe eating, long shelf life and delicious meat. Background technique [0002] Aged vinegar refers to vinegar that has been stored for a long time after brewing. Old vinegar is not only a good seasoning, but also medicinal. It has certain curative and preventive effects on hypertension, hepatitis and skin diseases. For a long time, vinegar has been widely used as a condiment. In the process of long-term use, people have become more and more aware of the health benefits of vinegar. Modern research shows that in addition to acetic acid, solid-state fermented vinegar contains a variety of organic acids, most of which are non-volatile acids, and they have a variety of health benefits. In addition, a variety of health factors were also detected in vinegar, such as tetrahydropyrazine, polyphenols, flavonoids, etc., which are of great ...

Claims

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Application Information

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IPC IPC(8): A23L17/00
Inventor 刘富来李颖诗
Owner FOSHAN UNIVERSITY
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