Prepared fish dish containing high protein and preparation method thereof

Abstract

The invention discloses a fish premade dish containing high protein. The fish premade dish is prepared from the following raw materials in parts by weight: 50-80 parts of fresh fish, 20-30 parts of high-protein side dishes, 5-10 parts of edible oil, 10-20 parts of purified water, 3-5 parts of seasonings and 4-8 parts of medicated food bags. Fresh live fish is preprocessed, fish soup, fish heads and fish meat of different tastes can be obtained through simple cooking or heating within a short time, the eating taste of the fish meat is diversified, each part of the fish meat is made into a prefabricated form and is more and more welcomed, and especially in a big city with a fast pace of life, the method has a very good market prospect. According to the present invention, the cooking device is simple in structure and suitable for office workers with fast-paced life or people who are not good at cooking, the taste and the quality are stable, the cooking speed is rapid, the serving speed is rapid, the taste change caused by the cooking skill difference is avoided, the accurate material preparation and the accurate packaging are avoided, and the food material waste is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of pre-prepared dish preparation, and in particular to a high-protein fish pre-prepared dish and a preparation method thereof. Background Art

[0002] Fish is a protein food. Protein is one of the essential nutrients for the human body and is widely found in various animal and plant foods. Fish is rich in high-quality protein, which contains a variety of essential amino acids and is easily digested and absorbed by the human body. In addition, fish also contains a variety of vitamins and minerals, such as vitamin D, B vitamins, calcium, phosphorus, etc., which are very beneficial to human health. Eating fish not only provides protein, but also allows the intake of beneficial fatty acids such as Omega-3 fatty acids, which have a positive effect on cardiovascular health.

[0003] In the prior art, fish is usually cooked by slaughtering live fish on the spot, then preparing the fish meat, and finally serving it on the table. Although this way of eating is fresher, it takes a long time to prepare, has a short shelf life, and has a poor sales effect. Summary of the invention

[0004] The object of the present invention is to provide a high-protein fish pre-cooked dish and a preparation method thereof, so as to solve the problems raised in the above-mentioned background technology.

[0005] To achieve the above object, the present invention provides the following technical solution: A high-protein fish pre-cooked dish, comprising the following raw materials in parts by weight:

[0006] 50-80 portions of fresh fish, 20-30 portions of high-protein side dishes, 5-10 portions of cooking oil, 10-20 portions of purified water, 3-5 portions of seasonings, and 4-8 portions of medicated food packages.

[0007] Preferably, the high-protein side dish is one or more of soy products, eggs, seafood, lean meat, nuts and seeds, and dairy products.

[0008] Preferably, the soy product is one or more of tofu, dried tofu, and bean curd sticks; the eggs are one or two of chicken eggs and quail eggs; the seafood is one or more of shrimp, squid, abalone, and sea cucumber; the lean meat is one or more of chicken breast, beef, and lean pork; the nuts and seeds are one or more of almonds, sesame seeds, and cashew kernels; the dairy products are one or two of cheese and skim milk.

[0009] Preferably, the edible oil is one or more of peanut oil, olive oil, lard and sesame oil.

[0010] Preferably, the seasoning is one or more of sliced ​​ginger, scallion, steamed fish soy sauce, cooking wine, salt, pepper, coriander, soy sauce, and chopped pepper.

[0011] Preferably, the medicinal meal package contains one or more of yam, wolfberry, ginseng, codonopsis, red dates, and astragalus.

[0012] A method for preparing a high-protein fish pre-cooked dish comprises the following steps:

[0013] S1, raw material pretreatment: the fish body needs to be cleaned and washed, and fish pieces, fish bones and fish heads are obtained by human cutting and separation;

[0014] S2, prepare ingredients: slice ginger thinly, cut green onion into sections, cut coriander into sections, cut soy products into strips, pre-cook and peel eggs, cook seafood, and cut lean meat into shreds;

[0015] S3, boiling the base soup: put the fish bones separated in step S1 into a stew pot, add ginger slices, scallion segments, and herbal medicine bags to stew, and filter the fish bones in the fish soup after 30-40 minutes;

[0016] S4, steamed fish head: cut the fish head in half, put it in a large bowl, add salt, cooking wine, ginger slices and white pepper powder, gently rub the fish head to make it evenly absorb the seasoning, marinate for 15-20 minutes, add water to the pot and boil, prepare the steaming rack, put the fish head into the steaming tray, put it into the steamer after the water boils, cover the pot, and steam over medium heat for 15-20 minutes;

[0017] S5, steaming fish: put some sliced ​​ginger and scallion together with the fish into a bowl to marinate first, then put some sliced ​​ginger and scallion on the bottom of a plate, put the marinated fish into the plate, add water to a steamer and bring it to a boil, put the fish into the steamer, and steam over high heat for 8-10 minutes;

[0018] S6, cooling and packaging: After the steamed fish heads and fish pieces are completely cooled, they are wrapped with plastic wrap and placed in a fresh-keeping box. Each portion of fish pieces can be packaged according to the amount consumed at one time and then refrigerated for storage;

[0019] S7, Heating and Serving: Refrigerated fish fillets and fish heads can be heated and served.

[0020] Preferably, in step S1, the cleaning and washing comprises the following steps: firstly anesthetizing the fish, manually cutting off the gills, and then putting the fish into a bleeding pool for bleeding, placing the bled fish in a fully automatic dephosphorization machine, removing the scales, placing the scaled fish in a fish killing machine, cutting it open from the back, removing the internal organs, after the machine has removed the internal organs of the fish, manually scraping off the black film adhering to the surface of the inner cavity of the fish, rinsing the eviscerated fish with electrochemical water until there is no blood, and then rinsing the fish body with purified water.

[0021] Preferably, in step S7, the operation of serving the fish pieces includes the following steps: put the steamed fish in the fresh-keeping box, take out the fish after steaming, pour out the soup in the plate, sprinkle pepper and steamed fish soy sauce on the fish, put chopped coriander and scallion segments on the fish, heat a proper amount of cooking oil until smoking, pour the hot oil evenly on the fish, put the processed fish into a clean plate, and serve it.

[0022] Preferably, in step S7, the serving of the fish head includes the following steps: evenly spread a layer of chopped pepper on the surface of the fish head, sprinkle with minced garlic, cover the pot, and steam over medium heat for 5-10 minutes. After the fish head is steamed, carefully take out the steaming plate, sprinkle with green onion segments, add appropriate amount of oil to the pot and heat it, when the oil temperature reaches 70% hot, evenly pour it on the steamed fish head, and serve it.

[0023] Technical effects and advantages of the present invention:

[0024] The present invention pre-processes fresh live fish, and can obtain fish soup, fish head and fish meat with different flavors through simple cooking or heating in a short time. The fish meat has more diverse flavors, and it is becoming more and more popular to make various parts of the fish meat into prefabricated forms, especially in big cities with a fast pace of life, suitable for office workers with a fast pace of life or people who are not good at cooking. The taste and quality are relatively stable, and the cooking speed is faster, so the serving speed is also faster, avoiding the taste change caused by differences in cooking skills, and the precise ingredients and packaging reduce food waste. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 It is a structural schematic diagram of the pre-prepared dish production process of the present invention. DETAILED DESCRIPTION

[0026] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] The present invention provides Figure 1 The high-protein fish pre-cooked dish shown is made from the following raw materials in parts by weight:

[0028] 50-80 portions of fresh fish, 20-30 portions of high-protein side dishes, 5-10 portions of cooking oil, 10-20 portions of purified water, 3-5 portions of seasonings, and 4-8 portions of medicated food packages.

[0029] Furthermore, the high-protein side dishes are one or more of soy products, eggs, seafood, lean meat, nuts and seeds, and dairy products.

[0030] Furthermore, the soy product is one or more of tofu, dried tofu, and bean curd sticks; the eggs are one or two of chicken eggs and quail eggs; the seafood is one or more of shrimp, squid, abalone, and sea cucumber; the lean meat is one or more of chicken breast, beef, and lean pork; the nuts and seeds are one or more of almonds, sesame seeds, and cashew kernels; the dairy products are one or two of cheese and skim milk.

[0031] Furthermore, the edible oil is one or more of peanut oil, olive oil, lard and sesame oil.

[0032] Furthermore, the seasoning is one or more of ginger slices, scallion segments, steamed fish soy sauce, cooking wine, salt, pepper, coriander, soy sauce, and chopped pepper.

[0033] Further, the medicated food package is one or more of yam, wolfberry, ginseng, codonopsis, red dates, and astragalus. Wolfberry is rich in various vitamins and antioxidants, which helps to enhance the function of the immune system. The carotenoids and vitamin A in wolfberry help maintain healthy vision. Its antioxidant components can reduce the damage of free radicals to cells, thereby delaying aging. Ginseng is considered to be an adaptogen, which helps to improve the body's endurance and fatigue resistance. Ginseng saponins in ginseng can enhance immune function and resist diseases. Ginseng helps to regulate blood sugar levels and is beneficial to diabetic patients. Codonopsis has the effect of replenishing qi and blood and enhancing physical strength, and is suitable for people with qi deficiency. Codonopsis can improve immune function and enhance physical resistance. It helps to improve appetite and promote digestive function. Blood-tonifying and beauty-enhancing: Red dates are rich in iron and vitamin C, which helps to replenish blood and beauty and improve anemia. The various vitamins and minerals in red dates can improve immunity. Red dates help relieve stress and improve sleep quality. Astragalus has the effect of replenishing qi and raising yang, which helps to improve physical strength and endurance. Astragalus can enhance the immune system and increase disease resistance. It helps promote urination and help the body excrete toxins. The combination of yam, wolfberry, ginseng, codonopsis, red dates, and astragalus can significantly improve the body's immunity and enhance disease resistance when made into fish soup.

[0034] A method for preparing a high-protein fish pre-cooked dish comprises the following steps:

[0035] S1, raw material pretreatment: the fish body needs to be cleaned and washed, and fish pieces, fish bones and fish heads are obtained by human cutting and separation;

[0036] S2, prepare ingredients: slice ginger thinly, cut green onion into sections, cut coriander into sections, cut soy products into strips, pre-cook and peel eggs, cook seafood, and cut lean meat into shreds;

[0037] S3, boiling the base soup: put the fish bones separated in step S1 into a stew pot, add ginger slices, scallion segments, and herbal medicine bags to stew, and filter the fish bones in the fish soup after 30-40 minutes;

[0038] S4, steamed fish head: cut the fish head in half, put it in a large bowl, add salt, cooking wine, ginger slices and white pepper powder, gently rub the fish head to make it evenly absorb the seasoning, marinate for 15-20 minutes, add water to the pot and boil, prepare the steaming rack, put the fish head into the steaming tray, put it into the steamer after the water boils, cover the pot, and steam over medium heat for 15-20 minutes;

[0039] S5, steaming fish: put some sliced ​​ginger and scallion together with the fish into a bowl to marinate first, then put some sliced ​​ginger and scallion on the bottom of a plate, put the marinated fish into the plate, add water to a steamer and bring it to a boil, put the fish into the steamer, and steam over high heat for 8-10 minutes;

[0040] S6, cooling and packaging: After the steamed fish heads and fish pieces are completely cooled, they are wrapped with plastic wrap and placed in a fresh-keeping box. Each portion of fish pieces can be packaged according to the amount consumed at one time and then refrigerated for storage;

[0041] S7, Heating and Serving: Refrigerated fish fillets and fish heads can be heated and served.

[0042] Further, in step S1, the cleaning and washing includes the following steps: first anesthetizing the fish, manually cutting off the gills, and then putting the fish into a bleeding pool for bleeding, placing the bled fish in a fully automatic dephosphorization machine, removing the scales, placing the scaled fish in a fish killing machine, cutting it open from the back, removing the internal organs, after the machine has removed the internal organs of the fish, manually scraping off the black film adhering to the surface of the fish's inner cavity, rinsing the eviscerated fish with electrochemical water until there is no blood, and then rinsing the fish body with pure water.

[0043] Furthermore, in step S7, the operation of serving the fish pieces includes the following steps: put the steamed fish in the fresh-keeping box, take out the fish after steaming, pour out the soup in the plate, sprinkle pepper and steamed fish soy sauce on the fish, put chopped coriander and scallion segments on the fish, heat a proper amount of cooking oil until smoking, pour the hot oil evenly on the fish, put the processed fish into a clean plate, and serve it.

[0044] Further, in step S7, the serving operation of the fish head includes the following steps: evenly spread a layer of chopped pepper on the surface of the fish head, sprinkle with minced garlic, cover the pot, steam over medium heat for 5-10 minutes, carefully remove the steaming plate after the fish head is steamed, sprinkle with green onion segments, add an appropriate amount of oil to the pot and heat it, and when the oil temperature reaches 70% hot, evenly pour it on the steamed fish head, and then serve it. The fish head is rich in high-quality protein, which helps muscle growth and repair. The fat content in the fish head is low, which is suitable for people who need to control fat intake. The fish head is rich in omega-3 fatty acids, which helps lower cholesterol, protect the heart and improve brain function. The fish head is rich in vitamin A, vitamin D, calcium, phosphorus, etc., which helps to enhance immunity, maintain vision and bone health. The omega-3 fatty acids in the fish head help lower blood pressure, reduce thrombosis, and thus prevent cardiovascular disease. Especially for children and the elderly, the nutrients in the fish head contribute to brain health and cognitive function. The vitamins and minerals in the fish head can enhance the immune system and improve the body's resistance. The fish head is rich in collagen, which helps to keep the skin elastic and moist. The spicy taste of chopped pepper can stimulate the taste buds and increase appetite. The capsaicin in peppers helps increase the metabolic rate and helps burn calories. Peppers are rich in vitamin C and antioxidants, which help reduce inflammation and oxidative stress.

[0045] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A high-protein fish prepared dish, characterized in that: The invention is made of the following raw materials in parts by weight: 50-80 portions of fresh fish, 20-30 portions of high-protein side dishes, 5-10 portions of cooking oil, 10-20 portions of purified water, 3-5 portions of seasonings, and 4-8 portions of medicated food packages.

2. The high-protein fish prepared dish according to claim 1, characterized in that: The high-protein side dishes are one or more of bean products, eggs, seafood, lean meat, nuts and seeds, and dairy products.

3. The high-protein fish prepared dish according to claim 2, characterized in that: The soy product is one or more of tofu, dried tofu, and bean curd sticks; the eggs are one or two of chicken eggs and quail eggs; the seafood is one or more of shrimp, squid, abalone, and sea cucumber; the lean meat is one or more of chicken breast, beef, and lean pork; the nuts and seeds are one or more of almonds, sesame seeds, and cashew kernels; the dairy products are one or two of cheese and skim milk.

4. The high-protein fish prepared dish according to claim 1, characterized in that: The edible oil is one or more of peanut oil, olive oil, lard and sesame oil.

5. The high-protein fish prepared dish according to claim 1, characterized in that: The seasoning is one or more of ginger slices, scallion segments, steamed fish soy sauce, cooking wine, salt, pepper, coriander, soy sauce, and chopped pepper.

6. The high-protein fish prepared dish according to claim 1, characterized in that: The medicinal meal package contains one or more of yam, wolfberry, ginseng, codonopsis, red dates and astragalus.

7. A method for preparing a high-protein fish pre-cooked dish, characterized in that: The steps include: S1, raw material pretreatment: the fish body needs to be cleaned and washed, and fish pieces, fish bones and fish heads are obtained by human cutting and separation; S2, prepare ingredients: slice ginger thinly, cut green onion into sections, cut coriander into sections, cut soy products into strips, pre-cook and peel eggs, cook seafood, and cut lean meat into shreds; S3, boiling the base soup: put the fish bones separated in step S1 into a stew pot, add ginger slices, scallion segments, and herbal medicine bags to stew, and filter the fish bones in the fish soup after 30-40 minutes; S4, steamed fish head: cut the fish head in half, put it in a large bowl, add salt, cooking wine, ginger slices and white pepper powder, gently rub the fish head to make it evenly absorb the seasoning, marinate for 15-20 minutes, add water to the pot and boil, prepare the steaming rack, put the fish head into the steaming tray, put it into the steamer after the water boils, cover the pot, and steam over medium heat for 15-20 minutes; S5, steaming fish: put some sliced ​​ginger and scallion together with the fish into a bowl to marinate first, then put some sliced ​​ginger and scallion on the bottom of a plate, put the marinated fish into the plate, add water to a steamer and bring it to a boil, put the fish into the steamer, and steam over high heat for 8-10 minutes; S6, cooling and packaging: After the steamed fish heads and fish pieces are completely cooled, they are wrapped with plastic wrap and placed in a fresh-keeping box. Each portion of fish pieces can be packaged according to the amount consumed at one time and then refrigerated for storage; S7, Heating and Serving: Refrigerated fish fillets and fish heads can be heated and served.

8. The method for preparing a high-protein fish prepared dish according to claim 7, characterized in that: In step S1, cleaning and washing includes the following steps: The fish is first anesthetized, the gills are manually cut off, and then placed in a bleeding pool for bleeding. The bled fish is placed in a fully automatic dephosphorization machine to remove the scales. The scaled fish is placed in a fish killing machine, cut open from the back, and the viscera are removed. After the machine has removed the viscera of the fish, the black film adhering to the surface of the fish's inner cavity is manually scraped off, and the visceral fish is rinsed with electrochemical water until there is no blood, and then the fish body is rinsed clean with pure water.

9. The method for preparing a high-protein prepared fish dish according to claim 7, characterized in that: In step S7, the operation of serving the fish includes the following steps: put the steamed fish in the fresh-keeping box, take out the fish after steaming, pour out the soup in the plate, sprinkle pepper and steamed fish soy sauce on the fish, put chopped coriander and scallion on the fish, heat a proper amount of cooking oil until smoking, pour the hot oil evenly on the fish, put the processed fish into a clean plate, and serve it.

10. The method for preparing a high-protein fish prepared dish according to claim 7, characterized in that: In step S7, the serving of the fish head includes the following steps: evenly spread a layer of chopped pepper on the surface of the fish head, sprinkle with minced garlic, cover the pot, and steam over medium heat for 5-10 minutes. After the fish head is steamed, carefully take out the steaming plate, sprinkle with green onion segments, add appropriate amount of oil to the pot and heat it. When the oil temperature reaches 70% hot, evenly pour it on the steamed fish head and serve it.

Images