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Crisp fish production method

A production method and technology of crispy fish, applied in food preparation, application, food science, etc., can solve the problems of aroma and nutrition loss, long production time, low production efficiency, etc., achieve nutritional value and taste improvement, shorten the production cycle, The effect of improving productivity

Inactive Publication Date: 2005-06-01
屈金彪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main defect of this production method is that the production time is long and the production efficiency is low.
It takes at least 4 days to make a pot of crispy fish, which is difficult to adapt to the needs of modern life
Second, it is difficult to guarantee the quality
Because the main link of crisp making is water boiling, because the traditional heat source can not balance the upper and lower air temperatures in the pot, sometimes it will cause the upper layer to be crispy and the lower layer not to be crispy, which affects the quality of crispy making; or boil the fish body Rotten, causing breakage, affecting the commercial requirements of crispy fish
The third is to use boiled crispy crispy fish, which has serious loss of aroma and nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Choose live grass carp of about 500 grams each, and after slaughtering, remove the scales and clean the internal organs. After washing the fish, cut 3-4 knives on each side of the fish and put it into the fish plate. Sprinkle powdered or liquid seasoning ingredients on the fish. The ingredients can be pepper, aniseed, cinnamon, nutmeg, bay leaves, cloves and spices. Then arrange the fish dishes neatly on the cage drawer. Arrange the cages layer by layer in the steam pot. After the steam pot is covered, the steam is introduced, and when the temperature in the pot reaches 98.8° C. (boiling state under normal pressure), keep the temperature constant for 5.5 hours. After the crisped fish is taken out and cooled, it is then vacuum-packed, and then placed in a sterilizer for secondary sterilization; finally, it is packaged in outer color and put into storage after passing the inspection. The vacuum packaging, secondary sterilization, external color packaging and inspection...

Embodiment 2

[0012] Choose about 300 grams of fresh tilapia each. After slaughtering, remove the scales, remove the internal organs, and clean them. Then put the fish into the container and add the seasoning marinade. The seasoning pickle solution is prepared by adding 0.7 kg of iodized salt, 4.2 kg of pepper water, 5.2 kg of aniseed water, 6 kg of vinegar and 1 kg of fresh essence per 10 kg of water. Under the ambient temperature condition of 5-12°C, soak and marinate the fish for 24 hours, then take it out, discharge it on the grid rack in the air-drying room or drying box, and blow it with a fan. After air-drying for about 16 hours, the fish body can be air-dried and formed when the water content of the fish body is reduced by about 30%. After that, fry in oil for 1.5 minutes. The purpose of frying is to further solidify, color, enhance aroma, remove fishy smell, and preserve. Then put the belly of the tilapia down, and the fish body and the bottom surface of the cage are arranged ob...

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Abstract

The present invention relates to food producing process, and is especially the production process of crisp fish. The crisp fish product is produced with fresh fish and through the steps of pre-treatment, steaming at 97-100 deg.c for 1-8 hr, cooling, sterilizing and packing. The crisp fish has its bone eatable, intact appearance, beautiful color, and nutritious components well maintained, and the production process has short period and high efficiency and is suitable for large scale production.

Description

technical field [0001] The invention relates to a method for making food, in particular to a method for making crispy fish. technical background [0002] Crispy fish is a traditional food, which is loved by people because of its delicious meat and crispy taste. The traditional method of making crispy fish is to remove the scales of the fresh fish, clean the internal organs and wash them. After 2-4 days in the cold, fry them in oil to enhance the color and remove the fishy smell; 12 hours; after cooling for 10 hours, sterilized and packaged, it is the finished product. The main defect of this production method, the one, production time is long, and production efficiency is low. It takes at least 4 days to make a pot of crispy fish, which is difficult to adapt to the needs of modern life. Second, quality is more difficult to guarantee. Because the main link of crisp making is water boiling, because the traditional heat source can not balance the upper and lower air tempera...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00
Inventor 屈金彪
Owner 屈金彪
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