Preparation method of sauced and stewed fish product

Abstract

The invention discloses a preparation method of a sauced and stewed fish product. The preparation method comprises the following steps: feeding live fish with Chinese herbs in a water pool; uniformly mixing gelatin and calcium carbonate, adding guar gum raw powder, sodium hydroxide and water, stirring while heating until the gelatin is completely dissolved, adding an ethylene-maleic anhydride copolymer, adjusting the temperature, stirring, concentrating, cooling to the room temperature, adding rapeseed oil, uniformly stirring to obtain rapeseed oil pretreated gelatin; killing and dissecting the fish fed with the Chinese herbs, washing, drying, adding and uniformly mixing, rhizoma cyperi, radix linderae, liquorice root, chili, fructus rotundus, Sichuan pepper, rhizoma galangae, rock candy, yellow rice wine, soy sauce, table salt, sodium succinate and water, cooking for 2 to 4 h, filtering, uniformly smearing the rapeseed oil pretreated gelatin on the surface, vacuum packaging, and sterilizing at high temperature and high pressure to obtain the sauced and stewed fish product. By adopting the preparation method of the sauced and stewed fish product, the completeness of a fish body can be kept, the fish meat is soft and elastic, a surface layer of the fish meat is golden yellow, the fragrance is strong, and the prepared sauced and stewed fish product can supplement Qi, nourish the blood, strengthen the body, invigorate the bone, improve the immunity and prolong the shelf life.

Description

technical field [0001] The invention relates to the technical field of sauced stewed fish products, in particular to a preparation method of sauced stewed fish products. Background technique [0002] With the development of the economy, my country's aquaculture industry has also developed rapidly. my country's aquatic products are mainly fish, which are nutritionally balanced, and the health effects of protein and fat are prominent. However, most of the fish are sold fresh. If the treatment is not good or the processing technology is too complicated, there will be a waste of freshwater fish resources. Fish processed products need to rely on more additives to enhance the color and taste. Long-term consumption will not only lack nutrition, but may also produce some side effects. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a preparation method of stewed fish in sauce, which not only ma...

AI Technical Summary

Problems solved by technology

[0002] With the development of the economy, my country's aquaculture industry has also developed rapidly. my country's aquatic products are mainly fish, which have balanced nutrition, and the health effects of protein and fat are prominent. However, most of the fish are sold fresh. If the treatment is not good or the processing technology is too complicated, it will lead to a certain waste of freshwater fish resources. Fish processed products need to rely on more additives to improve the color and taste. Long-term consumption will not only have no nutrition, but may also cause some side effects