Spicy stone fish prefabricated dish and preparation method thereof

Abstract

The invention provides a spicy stone fish premade dish and a preparation method thereof, and belongs to the technical field of fish premade dishes. The preparation method comprises the following steps: selecting healthy and qualified stone fish, removing gills of the stone fish, performing bloodletting, removing fish scales, removing viscera and simultaneously removing adeno-poison sacs of the stone fish to obtain the stone fish for later use; performing fishy smell removal treatment on the stone fish for later use to obtain fishy smell removed stone fish: frying the fishy smell removed stone fish to obtain the spicy stone fish after frying; and sterilizing the spicy stone fish and then storing the spicy stone fish to obtain the spicy stone fish prefabricated dish. The components of the fishy smell removing liquid are limited, the stone fish is subjected to efficient fishy smell removing treatment, and the final taste of the stone fish is guaranteed; meanwhile, the final spicy stone fish is sterilized by adopting an ultraviolet manner, so that all bacteria are killed before preservation, secondary fermentation is avoided in the preservation process, and the original flavor of the spicy stone fish is further preserved.

Description

Technical Field

[0001] The invention relates to the technical field of fish prepared dishes, in particular to a spicy stonefish prepared dish and a preparation method thereof. Background Art

[0002] Pre-prepared meals, also known as pre-prepared conditioned foods, generally refer to semi-finished or finished products made from various agricultural, livestock, poultry, and aquatic products as raw materials and auxiliary materials, supplemented with seasonings and other auxiliary materials (including food additives), and processed through pre-selection, modulation and other processes. Usually, pre-prepared meals need to be stored or transported under cold chain conditions for consumers or catering processors to eat after simple heating or cooking. The definition of pre-prepared meals is "a finished or semi-finished dish that uses one or more agricultural products as the main raw materials, uses standardized assembly line operations, and is pre-processed (such as cutting, mixing, marinating, tumbling, shaping, seasoning, etc.) and / or pre-cooked (such as stir-frying, deep-frying, baking, boiling, steaming, etc.), and is pre-packaged."

[0003] Fish and meat are not only nutritious and delicious, but are also popular home-cooked dishes on every household table. Fish and meat require deodorizing during cooking to facilitate later consumption. Prior art methods for deodorizing fish and meat involve directly placing ingredients into the fish or meat and then directly heating and steaming the mixture. The problem of inconsistent color, aroma and taste appears during fish processing, especially the fishy smell is difficult to remove. The fishy smell components are mainly produced by trimethylamine oxide degradation, fat oxidation and other pathways. The current methods for removing fishy smell include physical, biological and chemical methods. The physical deodorization effect is not obvious and it is not easy to separate from the raw materials. The controllability of the biological method is relatively poor. Among the chemical methods, the acid-base method is prone to cause chemical residues, which poses food safety problems. In addition, there is a big difference in flavor between steamed fish and fresh fish. Traditional steaming methods cause damage to the fish cell membrane and hemoglobin denaturation, further triggering fish lipid oxidation. Peroxidation reaction occurs between fish free radicals and lipids, leading to cross-linking and polymerization of proteins, nucleic acids, etc., resulting in loss of nutritional components of the prepared fish pre-cooked dishes, especially a high loss of polyunsaturated fatty acids, affecting the food flavor.

[0004] Stonefish, a precious marine food, has attracted widespread attention not only for its unique appearance and camouflage, but also for its rich nutritional value and distinctive taste. Stonefish is rich in nutrients. Protein: Every 100 grams of stonefish meat contains nearly 19 grams of protein, a vital component of the body that contributes to growth and development and maintains normal body functions. Fat: Stonefish meat is low in fat, but proper fat intake helps provide energy and protects heart health. Trace elements: Stonefish contains significant amounts of calcium, magnesium, phosphorus, iron, zinc, and selenium, which are important for maintaining bone health, promoting a healthy immune system, and preventing anemia. Vitamins: Stonefish is rich in vitamin B12 and vitamin D. Vitamin B12 is essential for the normal functioning of the nervous system, while vitamin D aids in calcium absorption, thereby protecting bones and teeth. Stonefish also has medicinal benefits, including promoting salivation, moistening the lungs, strengthening the kidneys, and beautifying the complexion. While stonefish can be consumed in various ways, including stewing and braising, it has not been used as an ingredient in pre-prepared dishes.

[0005] Based on this, providing a spicy stonefish without fishy smell and with richer flavor has important practical significance. Summary of the Invention

[0006] The purpose of the present invention is to provide a spicy stonefish and a preparation method thereof, aiming to solve the technical problems in the prior art that there are no stonefish prepared dishes and the fishy smell of fish prepared dishes is difficult to remove, which affects the eating experience.

[0007] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0008] The present invention provides a method for preparing a spicy stonefish prepared dish, comprising the following steps:

[0009] Select healthy and qualified stonefish, remove the gills of the stonefish, bleed it, remove the scales, remove the internal organs, and remove the skin gland venom sac to obtain the stonefish for use;

[0010] The spare stone fish is subjected to a fishy-removing treatment to obtain the fishy-removing stone fish:

[0011] Stir-frying the fishy-removed stone fish to obtain spicy stone fish;

[0012] The spicy stone fish is sterilized and then stored to obtain the spicy stone fish pre-cooked dish.

[0013] Furthermore, the deodorizing treatment is to soak the spare stonefish in deodorizing liquid for 10 to 20 minutes, then take it out and clean it to obtain the deodorized stonefish.

[0014] Furthermore, the deodorizing liquid comprises: 1-4 parts of tea tree oil, 0.2-8 parts of eucalyptus oil, 3-4 parts of tea polyphenols, 1-10 parts of calcium oxide, 0.2-0.4 parts of dodecyldimethylbenzyl ammonium chloride, 2-12 parts of propylene glycol, 0.5-1 part of bleaching earth and 50-90 parts of water.

[0015] Furthermore, the stir-frying is to mix the stone fish with the seasoning and stir-fry at high temperature.

[0016] Furthermore, the seasoning includes: 10-15 parts of chili powder, 5-8 parts of pepper powder, 8-10 parts of minced ginger, 10-12 parts of minced garlic, 20-25 parts of vegetable oil, 15-20 parts of broad bean paste, 10-15 parts of light soy sauce, 8-10 parts of cooking wine, 5-8 parts of white sugar, 3-5 parts of salt and 2-4 parts of chicken essence, and the ratio of the chili powder to the stonefish is 1-1.5:10-12.

[0017] Furthermore, the high temperature is 160-180°C.

[0018] Furthermore, the sterilization method is ultraviolet sterilization.

[0019] Furthermore, the storage method is frozen storage or vacuum storage.

[0020] The present invention also provides spicy stonefish obtained by the preparation method of the spicy stonefish pre-cooked dish described in the above technical solution.

[0021] Compared with the prior art, the technical solution of the present invention has the following beneficial effects:

[0022] The present invention selects stonefish as the material of the pre-prepared dish, prepares a spicy stonefish pre-prepared dish, and enriches the cooking methods of stonefish; secondly, the present invention performs a fishy smell removal treatment on the stonefish before cooking by limiting the components of the fishy smell removal liquid, thereby removing the fishy smell of the stonefish and making the taste of the stonefish richer; furthermore, the present invention performs a final sterilization treatment on the stir-fried spicy stonefish to eliminate all bacteria, so as to prevent the survival of bacteria during the subsequent storage process from affecting the taste of the spicy stonefish pre-prepared dish. DETAILED DESCRIPTION

[0023] The existing technology for removing the fishy smell from fish and meat involves directly placing ingredients into the fish or meat and then directly heating and steaming. Pre-cooked fish dishes have become a new processing method. The fishy smell, especially the fishy smell, is difficult to remove during the fish processing process. The fishy smell is mainly produced by trimethylamine oxide degradation and fat oxidation. Currently, there are three methods for removing the fishy smell: physical, biological, and chemical. Physical deodorization is not effective and is not easy to separate from the raw materials. Biological methods have poor controllability. Among chemical methods, acid-base methods are prone to chemical residues, posing food safety issues. Furthermore, there is a significant difference in flavor between steamed fish and fresh fish. Traditional steaming methods damage the cell membranes of the fish and denature hemoglobin, further inducing lipid oxidation in the fish. Free radicals in the fish react with lipids, leading to cross-linking and polymerization of proteins and nucleic acids, resulting in a loss of nutrients in the prepared fish dishes, especially a high loss of polyunsaturated fatty acids, which affects the flavor of the food.

[0024] Stonefish, a precious marine food, has attracted widespread attention not only for its unique appearance and camouflage, but also for its rich nutritional value and distinctive taste. Stonefish is rich in nutrients. Protein: Every 100 grams of stonefish meat contains nearly 19 grams of protein, a vital component of the body that contributes to growth and development and maintains normal body functions. Fat: Stonefish meat is low in fat, but proper fat intake helps provide energy and protects heart health. Trace elements: Stonefish contains significant amounts of calcium, magnesium, phosphorus, iron, zinc, and selenium, which are important for maintaining bone health, promoting a healthy immune system, and preventing anemia. Vitamins: Stonefish is rich in vitamin B12 and vitamin D. Vitamin B12 is essential for the normal functioning of the nervous system, while vitamin D aids in calcium absorption, thereby protecting bones and teeth. Stonefish also has medicinal benefits, including promoting salivation, moistening the lungs, strengthening the kidneys, and beautifying the complexion. While stonefish can be consumed in various ways, including stewing and braising, it has not been used as an ingredient in pre-prepared dishes.

[0025] Based on this, providing a spicy stonefish without fishy smell and with richer flavor has important practical significance.

[0026] The present invention provides a method for preparing a spicy stonefish prepared dish, comprising the following steps:

[0027] Select healthy and qualified stonefish, remove the gills of the stonefish, bleed it, remove the scales, remove the internal organs, and remove the skin gland venom sac to obtain the stonefish for use;

[0028] The spare stone fish is subjected to a fishy-removing treatment to obtain the fishy-removing stone fish:

[0029] Stir-frying the fishy-removed stone fish to obtain spicy stone fish;

[0030] The spicy stone fish is sterilized and then stored to obtain the spicy stone fish pre-cooked dish.

[0031] In the present invention, the deodorizing treatment is to soak the prepared stonefish in deodorizing liquid for 10 to 20 minutes, then take it out and clean it to obtain the deodorized stonefish.

[0032] Select healthy and qualified stonefish, remove the gills of the stonefish, bleed it, remove the scales, remove the internal organs, and remove the skin gland venom sac to obtain the stonefish for use;

[0033] The present invention selects stonefish as the material of the pre-prepared dish, prepares a spicy stonefish pre-prepared dish, and enriches the cooking methods of stonefish; when preparing the fish pre-prepared dish, inedible parts are first removed; in addition, the stonefish of the present invention contains poisonous parts, which need to be removed together in the processing stage to obtain spare stonefish.

[0034] The spare stone fish is subjected to a fishy-removing treatment to obtain the fishy-removing stone fish:

[0035] The present invention preferably uses a deodorizing liquid to remove the fishy smell of the stonefish. By specially limiting the components of the deodorizing liquid, the fishy smell of the stonefish is removed to the greatest extent, thereby enriching the final taste of the stonefish.

[0036] In the present invention, the deodorizing liquid preferably comprises: 1 to 4 parts of tea tree oil, 0.2 to 8 parts of eucalyptus oil, 3 to 4 parts of tea polyphenols, 1 to 10 parts of calcium oxide, 0.2 to 0.4 parts of dodecyldimethylbenzyl ammonium chloride, 2 to 12 parts of propylene glycol, 0.5 to 1 part of bleaching earth and 50 to 90 parts of water, and more preferably comprises 1 to 2 parts of tea tree oil, 0.2 to 4 parts of eucalyptus oil, 3 to 3.5 parts of tea polyphenols, 1 to 5 parts of calcium oxide, 0.2 to 0.3 parts of dodecyldimethylbenzyl ammonium chloride, 2 to 6 parts of propylene glycol, 0.5 to 0.8 parts of bleaching earth and 50 to 70 parts of water.

[0037] The deodorizing liquid of the present invention is preferably obtained by mixing all components and stirring at 40° C. for 20 minutes.

[0038] In the present invention, the stir-frying is to mix the stone fish with the seasoning and stir-fry at high temperature.

[0039] When frying, the vegetable oil needs to be heated first, and then the stonefish is placed in the vegetable oil. The stonefish can be stir-fried according to actual conditions, and then the seasonings are added thereto in sequence during the stir-frying process. The present invention does not specifically limit the order of adding different seasonings, and they can be added as needed.

[0040] In the present invention, the seasoning preferably includes: 10-15 parts of chili powder, 5-8 parts of pepper powder, 8-10 parts of minced ginger, 10-12 parts of minced garlic, 20-25 parts of vegetable oil, 15-20 parts of broad bean paste, 10-15 parts of light soy sauce, 8-10 parts of cooking wine, 5-8 parts of white sugar, 3-5 parts of salt and 2-4 parts of chicken essence, and the ratio of the chili powder to the stonefish is 1-1.5:10-12; more preferably, 10-12 parts of chili powder, 5-7 parts of pepper powder, 8-9 parts of minced ginger, 10-11 parts of minced garlic, 20-22 parts of vegetable oil, 15-17 parts of broad bean paste, 10-13 parts of light soy sauce, 8-9 parts of cooking wine, 5-7 parts of white sugar, 3-4 parts of salt and 2-3 parts of chicken essence, and the ratio of the chili powder to the stonefish is 1:10.

[0041] In the present invention, the high temperature is preferably 160 to 180°C, more preferably 160 to 170°C.

[0042] When stir-frying the stonefish, excessively high or low oil temperature will affect the meat quality. The present invention limits the oil temperature so that the stonefish can maintain a fresh and rich taste.

[0043] The spicy stone fish is sterilized and then stored to obtain the spicy stone fish pre-cooked dish.

[0044] The invention performs a final sterilization treatment on the stir-fried spicy stone fish to eliminate all bacteria, so as to prevent the bacteria from surviving and affecting the taste of the spicy stone fish prepared dish during the subsequent storage process.

[0045] In the present invention, the sterilization method is preferably ultraviolet sterilization.

[0046] In the present invention, the storage method is preferably frozen storage or vacuum storage.

[0047] The present invention also provides spicy stonefish obtained by the preparation method of the spicy stonefish pre-cooked dish described in the above technical solution.

[0048] In the present invention, unless otherwise specified, the raw materials required for preparation are all commercially available products well known to those skilled in the art.

[0049] The technical solutions provided by the present invention are described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0050] Example 1

[0051] (1) selecting healthy and qualified stonefish, removing the gills of the stonefish and bleeding the stonefish, removing the scales of the stonefish, removing the internal organs, and removing the skin gland venom sac of the stonefish to obtain a spare stonefish;

[0052] (2) Mix 1 part of tea tree oil, 0.2 parts of eucalyptus oil, 3 parts of tea polyphenols, 1 part of calcium oxide, 0.2 parts of dodecyldimethylbenzyl ammonium chloride, 2 parts of propylene glycol, 0.5 parts of bleaching earth, and 50 parts of water, and stir the mixture at 40° C. for 20 minutes to obtain a deodorizing agent;

[0053] (3) The prepared stonefish is placed in a deodorizing agent to remove the fishy smell, completely immersed in the agent, and taken out after soaking for 10 minutes, and then the deodorizing agent on the surface of the stonefish is cleaned to obtain the deodorized stonefish:

[0054] (4) Prepare 10 parts of chili powder, 5 parts of Sichuan pepper powder, 8 parts of minced ginger, 10 parts of minced garlic, 20 parts of vegetable oil, 15 parts of broad bean paste, 10 parts of light soy sauce, 8 parts of cooking wine, 5 parts of white sugar, 3 parts of salt, and 2 parts of chicken essence. Heat the vegetable oil to 160° C., then stir-fry the stonefish in the vegetable oil. Add chili powder, Sichuan pepper powder, minced ginger, minced garlic, vegetable oil, broad bean paste, light soy sauce, cooking wine, white sugar, salt, and chicken essence during the stir-frying process. After the stonefish is cooked, serve it.

[0055] (5) finally placing it under ultraviolet light for sterilization, and then storing it in a vacuum to obtain the spicy stonefish pre-cooked dish.

[0056] Example 2

[0057] (1) selecting healthy and qualified stonefish, removing the gills of the stonefish and bleeding the stonefish, removing the scales of the stonefish, removing the internal organs, and removing the skin gland venom sac of the stonefish to obtain a spare stonefish;

[0058] (2) Mix 2 parts of tea tree oil, 4 parts of eucalyptus oil, 3.5 parts of tea polyphenols, 5 parts of calcium oxide, 0.3 parts of dodecyldimethylbenzyl ammonium chloride, 6 parts of propylene glycol, 0.8 parts of bleaching earth, and 70 parts of water, and stir the mixture at 40° C. for 20 minutes to obtain a deodorizing agent;

[0059] (3) The prepared stonefish is placed in a deodorizing agent to remove the fishy smell, completely immersed in the agent, and taken out after soaking for 10 minutes, and then the deodorizing agent on the surface of the stonefish is cleaned to obtain the deodorized stonefish:

[0060] (4) Prepare 12 parts of chili powder, 7 parts of Sichuan pepper powder, 9 parts of minced ginger, 11 parts of minced garlic, 22 parts of vegetable oil, 17 parts of broad bean paste, 13 parts of light soy sauce, 9 parts of cooking wine, 7 parts of white sugar, 4 parts of salt, and 3 parts of chicken stock. Heat the vegetable oil to 170° C., then stir-fry the stonefish in the vegetable oil. Add chili powder, Sichuan pepper powder, minced ginger, minced garlic, vegetable oil, broad bean paste, light soy sauce, cooking wine, white sugar, salt, and chicken stock during the stir-frying process. After the stonefish is cooked, serve it.

[0061] (5) finally placing it under ultraviolet light for sterilization, and then storing it in a vacuum to obtain the spicy stonefish pre-cooked dish.

[0062] Example 3

[0063] (1) selecting healthy and qualified stonefish, removing the gills of the stonefish and bleeding the stonefish, removing the scales of the stonefish, removing the internal organs, and removing the skin gland venom sac of the stonefish to obtain a spare stonefish;

[0064] (2) 4 parts of tea tree oil, 8 parts of eucalyptus oil, 4 parts of tea polyphenols, 10 parts of calcium oxide, 0.4 parts of dodecyldimethylbenzyl ammonium chloride, 12 parts of propylene glycol, 1 part of bleaching earth and 90 parts of water were mixed and stirred at 40° C. for 20 minutes to obtain a deodorizing agent;

[0065] (3) The prepared stonefish is placed in a deodorizing agent to remove the fishy smell, completely immersed in the agent, and taken out after soaking for 10 minutes, and then the deodorizing agent on the surface of the stonefish is cleaned to obtain the deodorized stonefish:

[0066] (4) Prepare 15 parts of chili powder, 8 parts of Sichuan pepper powder, 10 parts of minced ginger, 12 parts of minced garlic, 25 parts of vegetable oil, 20 parts of broad bean paste, 15 parts of light soy sauce, 10 parts of cooking wine, 8 parts of white sugar, 5 parts of salt, and 4 parts of chicken essence. Heat the vegetable oil to 180° C., then stir-fry the stonefish in the vegetable oil. Add chili powder, Sichuan pepper powder, minced ginger, minced garlic, vegetable oil, broad bean paste, light soy sauce, cooking wine, white sugar, salt, and chicken essence during the stir-frying process. After the stonefish is cooked, serve it.

[0067] (5) finally placing it under ultraviolet light for sterilization, and then storing it in a vacuum to obtain the spicy stonefish pre-cooked dish.

[0068] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A method for preparing a spicy stonefish pre-cooked dish, characterized in that: The following steps are involved: Select healthy and qualified stonefish, remove the gills of the stonefish, bleed it, remove the scales, remove the internal organs, and remove the skin gland venom sac to obtain the stonefish for use; The spare stone fish is subjected to a fishy smell removal treatment to obtain the fishy smell-removed stone fish: Stir-frying the fishy-removed stonefish to obtain spicy stonefish; The spicy stone fish is sterilized and then stored to obtain the spicy stone fish pre-cooked dish.

2. The method for preparing the spicy stonefish prepared dish according to claim 1, wherein: The deodorizing treatment comprises placing the prepared stone fish in a deodorizing liquid and soaking it for 10 to 20 minutes, then taking it out and cleaning it to obtain the deodorized stone fish.

3. The method for preparing the spicy stonefish prepared dish according to claim 2, wherein: The deodorizing liquid comprises: 1-4 parts of tea tree oil, 0.2-8 parts of eucalyptus oil, 3-4 parts of tea polyphenols, 1-10 parts of calcium oxide, 0.2-0.4 parts of dodecyldimethylbenzyl ammonium chloride, 2-12 parts of propylene glycol, 0.5-1 part of bleaching earth and 50-90 parts of water.

4. The method for preparing the spicy stonefish prepared dish according to claim 1, wherein: The stir-frying comprises mixing the stone fish with seasonings and stir-frying the mixture at high temperature.

5. The method for preparing the spicy stonefish prepared dish according to claim 4, wherein: The seasoning comprises: 10-15 parts of chili powder, 5-8 parts of pepper powder, 8-10 parts of minced ginger, 10-12 parts of minced garlic, 20-25 parts of vegetable oil, 15-20 parts of broad bean paste, 10-15 parts of light soy sauce, 8-10 parts of cooking wine, 5-8 parts of white sugar, 3-5 parts of salt and 2-4 parts of chicken essence. The usage ratio of the chili powder to the stonefish is 1-1.5:10-12.

6. The method for preparing the spicy stonefish prepared dish according to claim 4, characterized in that: The high temperature is 160-180°C.

7. The method for preparing the spicy stonefish prepared dish according to claim 1, characterized in that: The sterilization method is ultraviolet sterilization.

8. The method for preparing the spicy stonefish prepared dish according to claim 1, characterized in that: The storage method is frozen storage or vacuum storage.

9. The spicy stonefish obtained by the method for preparing the spicy stonefish prepared dish according to any one of claims 1 to 8.