Preparation method of multi-flavor rainbow trout prefabricated food

Abstract

The invention discloses a preparation method of a multi-taste rainbow trout prefabricated food, and the preparation method of the rainbow trout prefabricated food comprises sauce fragrance and nectar flavor, tomato and basil flavor and sauce fragrance and nectar flavor, and the preparation method comprises the following steps: (1) pretreating rainbow trout; (2) rainbow trout dicing: uniformly dicing the rainbow trout, wherein each rainbow trout block is controlled to be about 100g as much as possible; (3) removing fishy smell of the fish blocks; (4) preparing pickling raw materials; (5) pickling material preparation; (6) pickling: uniformly mixing pickling materials with the fishy-smell-removed fish blocks, putting the mixture into a pickling bag, and properly kneading the fish blocks so that the pickling materials can permeate into the fish blocks; (7) standing for flavoring; and (8) packaging and sterilizing: packaging the finished product in vacuum, and sterilizing at the high temperature of 121 DEG C for 20 minutes. The rainbow trout cubes prepared by the method have the advantages of good flavor, simple operation method, long shelf life and the like, are a good combination of animal food and plant food, and can be used as prefabricated food to be applied to families, restaurants and restaurants.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing multi-flavor rainbow trout prefabricated food. Background Art

[0002] Rainbow trout has high economic value. Its meat is tender, delicious, and has no fishy smell. It has small bone spurs and does not need to be scaled when eaten. It is rich in unsaturated fatty acids and amino acids, which are beneficial to human absorption and nutritional balance. The DHA and EPA contained in the fish body, which are known as "brain gold", are much higher than those of other fish. It has great medicinal and edible value. China produces nearly 40,000 tons annually.

[0005] Rainbow trout is supplemented with raw soy sauce, Lobu Ma honey and other auxiliary materials, cut into pieces, deodorized, pickled, and then mixed with ginger, water and other auxiliary materials to make a pre-prepared food with a sauce-flavored honey flavor. The method combines rainbow trout pieces with raw soy sauce, Lobu Ma honey and other raw materials by "sauce pickling method" to make a pre-prepared rainbow trout food with a sauce-flavored honey flavor. The advantages are: (1) unique taste, giving rainbow trout a sauce-flavored honey flavor. (2) Rainbow trout is rich in protein, and its nutritional quality can be improved by combining it with Lobu Ma honey, ginger and other materials. (3) By processing it into food, the rainbow trout market can be developed. Summary of the invention

[0006] The invention discloses a method for preparing multi-flavor rainbow trout prepared food. The rainbow trout is used to prepare the prepared food, which has simple operation, delicious taste and great market prospect.

[0007] To achieve the above object, the technical solution of the present invention is as follows:

[0008] The method for preparing rainbow trout pre-prepared food with multiple flavors includes sauce-flavored nectar flavor and tomato-basil flavor. The method for preparing rainbow trout pre-prepared food with sauce-flavored nectar flavor comprises the following steps:

[0009] (1) Pretreatment of rainbow trout: remove the scales of the thawed rainbow trout, clean the surface dirt, and drain the water;

[0010] (2) Cutting the rainbow trout into pieces: Cut the rainbow trout into pieces evenly, and try to control the weight of each piece of rainbow trout to about 100g;

[0011] (3) Remove the fishy smell from the fish: Add 10g of white wine to the fish to remove the fishy smell and enhance the flavor;

[0012] (4) Preparation of marinade raw materials: Wash ginger, slice ginger, control the total weight of ginger slices to about 3g, prepare 62-66% soy sauce, 16-24% water, 14-18% Xinjiang Lobuma honey, and the sum of the weight percentages of each component is 100%;

[0013] (5) Marinade preparation: Mix the raw materials. During the mixing process, squeeze the ginger slices appropriately to make the ginger slices juice and taste better.

[0014] (6) Marinating: Mix the marinade and the fish pieces after deodorization evenly and put them into a marinating bag. You can massage the fish pieces appropriately to facilitate the marinade to penetrate the fish pieces;

[0015] (7) Let it stand to absorb the flavor: Place the pickling bag in the refrigerator and wait for 3 to 6 hours before taking it out. It can be sterilized and packaged or directly heated for consumption.

[0016] (8) Packaging and sterilization: vacuum pack the finished product and sterilize at 121°C for 20 min;

[0017] Furthermore, in step (2), the weight of the rainbow trout pieces should be maintained at 100 g to ensure the proportion of the subsequent marinating sauce, and the unit is unified as the basic unit of mass.

[0018] Furthermore, in the step (4), the ratio of the raw materials of the marinade is as follows: soy sauce: water: ramie honey = 16:5:4 by weight, and the units are unified as the basic units of mass.

[0019] Furthermore, the preparation method of the tomato basil flavored rainbow trout pre-prepared food comprises the following steps:

[0020] (41) Preparation of marinade raw materials: washing basil leaves and Xinjiang sweet peppers, preparing 0.3-0.8% basil leaves, cutting sweet peppers into dices, weighing the dices, and controlling the weight to be 0.3-0.8%, and preparing 85-87% Xinjiang tomato sauce;

[0021] (51) Preparation of marinade: stir-fry Xinjiang tomato sauce, diced bell pepper and basil leaves at 220°C for 5 minutes until the juice comes out. Add 2g black pepper and 1g salt during the cooking process. Finally, serve the sauce and the raw materials together in a clean bowl. The remaining steps are the same as steps (1)-(3), (6)-(8) of the preparation method of the rainbow trout pre-prepared food with sauce and honey flavor.

[0022] Furthermore, in step (41), the ratio of the raw materials of the marinade is as follows: tomato sauce: basil leaves: bell pepper = 25:2:2, and the units are unified as the basic units of mass.

[0023] Furthermore, in step (51), the seasoning ratio during the cooking process is measured by weight as follows: salt: black pepper = 1:2, and the proportion of black pepper can be adjusted by ±100% according to preference, and the unit is unified as the basic unit of mass.

[0024] Through the above technical solution, the beneficial effects of the present invention are:

[0025] The rainbow trout chunks prepared by the invention have the advantages of good flavor, simple operation method, long shelf life, etc., are a good combination of animal food and plant food, can be used as pre-prepared food, and are applied to families, restaurants, and hotels. While retaining the freshness of rainbow trout, the processing and utilization of rainbow trout is realized, and the development of my country's aquatic product processing industry will be promoted. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The present invention is a process flow chart of the preparation method of the multi-flavor rainbow trout prepared food. DETAILED DESCRIPTION

[0027] The following is a detailed description of an embodiment of the present invention in conjunction with the accompanying drawings: This embodiment is implemented on the premise of the technical solution of the present invention, and a detailed implementation method and a specific operation process are given, but the protection scope of the present invention is not limited to the following embodiments.

[0028] Example 1

[0029] A method for preparing a rainbow trout pre-prepared food with a sauce-flavored nectar flavor comprises the following steps:

[0030] (1) Pretreatment of rainbow trout: remove the scales of the thawed rainbow trout, clean the surface dirt, and drain the water;

[0031] (2) Cutting the rainbow trout into pieces: Cut the rainbow trout into pieces evenly, and try to control the weight of each piece of rainbow trout to about 100g;

[0032] (3) Remove the fishy smell from the fish: Add 10g of white wine to the fish to remove the fishy smell and enhance the flavor;

[0033] (4) Preparation of marinade raw materials: Wash ginger, slice ginger, control the total weight of ginger slices to about 3g, prepare 62.5% soy sauce, 23.5% water, and 14% Xinjiang Lobuma honey;

[0034] (5) Marinade preparation: Mix the raw materials. During the mixing process, squeeze the ginger slices appropriately to make the ginger slices juice and taste better.

[0035] (6) Marinating: Mix the marinade and the fish pieces after deodorization evenly and put them into a marinating bag. You can massage the fish pieces appropriately to facilitate the marinade to penetrate the fish pieces;

[0036] (7) Let it stand to absorb the flavor: Place the pickling bag in the refrigerator and wait for 3 to 6 hours before taking it out. It can be sterilized and packaged or directly heated for consumption.

[0037] (8) Packaging and sterilization: vacuum pack the finished product and sterilize at 121°C for 20 min;

[0038] The preparation method of the rainbow trout prepared food of this embodiment has reasonable procedures, appropriate ingredients and simple operation; the rainbow trout prepared food prepared by the method adds a touch of refreshing sweetness to the sauce flavor, and when paired with white wine, it makes people feel like spring breeze, is rich in nutrition, tastes delicious and has a long shelf life.

[0039] Example 2

[0040] A method for preparing a rainbow trout pre-prepared food with a sauce-flavored nectar flavor comprises the following steps:

[0041] (1) Pretreatment of rainbow trout: remove the scales of the thawed rainbow trout, clean the surface dirt, and drain the water;

[0042] (2) Cutting the rainbow trout into pieces: Cut the rainbow trout into pieces evenly, and try to control the weight of each piece of rainbow trout to about 100g;

[0043] (3) Remove the fishy smell from the fish: Add 10g of white wine to the fish to remove the fishy smell and enhance the flavor;

[0044] (4) Preparation of marinade raw materials: Wash ginger, slice ginger, control the total weight of ginger slices to about 3g, prepare 64% soy sauce, 20% water, and 16% Xinjiang Lobuma honey;

[0045] (5) Marinade preparation: Mix the raw materials. During the mixing process, squeeze the ginger slices appropriately to make the ginger slices juice and taste better.

[0046] (6) Marinating: Mix the marinade and the fish pieces after deodorization evenly and put them into a marinating bag. You can massage the fish pieces appropriately to facilitate the marinade to penetrate the fish pieces;

[0047] (7) Let it stand to absorb the flavor: Place the pickling bag in the refrigerator and wait for 3 to 6 hours before taking it out. It can be sterilized and packaged or directly heated for consumption.

[0048] (8) Packaging and sterilization: vacuum pack the finished product and sterilize at 121°C for 20 min;

[0049] The preparation method of the rainbow trout prepared food of this embodiment has reasonable procedures, appropriate ingredients and simple operation; the rainbow trout prepared food prepared by the method has a slightly strong sauce flavor and the sweetness of nectar complements each other. When paired with white wine, it makes people feel like spring breeze, is rich in nutrition, tastes delicious and has a long shelf life.

[0050] Example 3

[0051] A method for preparing a rainbow trout pre-prepared food with a sauce-flavored nectar flavor comprises the following steps:

[0052] (1) Pretreatment of rainbow trout: remove the scales of the thawed rainbow trout, clean the surface dirt, and drain the water;

[0053] (2) Cutting the rainbow trout into pieces: Cut the rainbow trout into pieces evenly, and try to control the weight of each piece of rainbow trout to about 100g;

[0054] (3) Remove the fishy smell from the fish: Add 10g of white wine to the fish to remove the fishy smell and enhance the flavor;

[0055] (4) Preparation of marinade raw materials: Wash ginger, slice ginger, control the total weight of ginger slices to about 3g, prepare 65.5% soy sauce, 16.5% water, and 18% Xinjiang Lobuma honey;

[0056] (5) Marinade preparation: Mix the raw materials. During the mixing process, squeeze the ginger slices appropriately to make the ginger slices juice and taste better.

[0057] (6) Marinating: Mix the marinade and the fish pieces after deodorization evenly and put them into a marinating bag. You can massage the fish pieces appropriately to facilitate the marinade to penetrate the fish pieces;

[0058] (7) Let it stand to absorb the flavor: Place the pickling bag in the refrigerator and wait for 3 to 6 hours before taking it out. It can be sterilized and packaged or directly heated for consumption.

[0059] (8) Packaging and sterilization: vacuum pack the finished product and sterilize at 121°C for 20 min;

[0060] The preparation method of the rainbow trout prepared food of this embodiment has reasonable procedures, appropriate ingredients and simple operation; the rainbow trout prepared food prepared by the method has a rich sauce flavor and the sweetness of nectar intertwined with each other, and when paired with white wine, it makes people feel like spring breeze, is rich in nutrition, tastes delicious, and has a long shelf life.

[0061] Through Examples 1 to 3, this flavor is based on rainbow trout, and refers to the pickling method of "pickle method" to design a sauce with soy sauce flavor as the base. In addition, this flavor has another characteristic - sweetness, which comes from Xinjiang Lobu Ma honey, making the product add a touch of refreshing sweetness to the soy sauce flavor of soy sauce, and when paired with white wine, it makes people feel like spring breeze. Finally, the added ginger not only removes the fishy smell and enhances the flavor, but also provides a hint of spicy taste to the product, making the product taste unique, full and rich, and making the product more memorable.

[0062] Example 4

[0063] A method for preparing a tomato basil flavored rainbow trout pre-prepared food comprises the following steps:

[0064] (1) Pretreatment of rainbow trout: remove the scales of the thawed rainbow trout, clean the surface dirt, and drain the water;

[0065] (2) Cutting the rainbow trout into pieces: Cut the rainbow trout into pieces evenly, and try to control the weight of each piece of rainbow trout to about 100g;

[0066] (3) Remove the fishy smell from the fish: Add 10g of white wine to the fish to remove the fishy smell and enhance the flavor;

[0067] (4) Preparation of marinade raw materials: wash basil leaves and Xinjiang sweet peppers, prepare basil leaves 6.84%, cut sweet peppers into dices, weigh the sweet pepper dices, and control the weight to 6.84%, and prepare 85.5% Xinjiang tomato sauce;

[0068] (5) Marinade preparation: stir-fry Xinjiang tomato sauce, diced bell pepper and basil leaves at 220°C for 5 min until the juice comes out. Add 2 g black pepper and 1 g salt during the cooking process. Finally, pour the juice and the raw materials into a clean bowl;

[0069] (6) Marinating: Mix the marinade and the fish pieces after deodorization evenly and put them into a marinating bag. You can massage the fish pieces appropriately to facilitate the marinade to penetrate the fish pieces;

[0070] (7) Let it stand to absorb the flavor: Place the pickling bag in the refrigerator and wait for 3 to 6 hours before taking it out. It can be sterilized and packaged or directly heated for consumption.

[0071] (8) Packaging and sterilization: vacuum pack the finished product and sterilize at 121°C for 20 min;

[0072] The preparation method of the rainbow trout prepared food of this embodiment has reasonable procedures, appropriate ingredients and simple operation; the rainbow trout prepared food prepared by the method perfectly blends the fragrance of basil leaves with the sour and sweet tomato and the deliciousness of fish meat, has a rich and full taste and a long shelf life.

[0073] Example 5

[0074] The invention discloses a tomato basil flavored rainbow trout pre-prepared food and a preparation method thereof, comprising the following steps:

[0075] (1) Pretreatment of rainbow trout: remove the scales of the thawed rainbow trout, clean the surface dirt, and drain the water;

[0076] (2) Cutting the rainbow trout into pieces: Cut the rainbow trout into pieces evenly, and try to control the weight of each piece of rainbow trout to about 100g;

[0077] (3) Remove the fishy smell from the fish: Add 10g of white wine to the fish to remove the fishy smell and enhance the flavor;

[0078] (4) Preparation of marinade raw materials: Wash basil leaves and Xinjiang sweet peppers, prepare 6.88% basil leaves, cut sweet peppers into dices, weigh the dices, and control the weight to 6.88%, and prepare 86% Xinjiang tomato sauce;

[0079] (5) Marinade preparation: stir-fry Xinjiang tomato sauce, diced bell pepper and basil leaves at 220°C for 5 min until the juice comes out. Add 2 g black pepper and 1 g salt during the cooking process. Finally, pour the juice and the raw materials into a clean bowl;

[0080] (6) Marinating: Mix the marinade and the fish pieces after deodorization evenly and put them into a marinating bag. You can massage the fish pieces appropriately to facilitate the marinade to penetrate the fish pieces;

[0081] (7) Let it stand to absorb the flavor: Place the pickling bag in the refrigerator and wait for 3 to 6 hours before taking it out. It can be sterilized and packaged or directly heated for consumption.

[0082] (8) Packaging and sterilization: vacuum pack the finished product and sterilize at 121°C for 20 min;

[0083] The preparation method of the rainbow trout prepared food of this embodiment has reasonable procedures, appropriate ingredients and simple operation; the rainbow trout prepared food prepared by the method perfectly blends the fragrance of basil leaves with the sour and sweet tomato and the deliciousness of fish meat, has a rich and full taste, perfect color matching and a long shelf life.

[0084] Example 6

[0085] The invention discloses a tomato basil flavored rainbow trout pre-prepared food and a preparation method thereof, comprising the following steps:

[0086] (1) Pretreatment of rainbow trout: remove the scales of the thawed rainbow trout, clean the surface dirt, and drain the water;

[0087] (2) Cutting the rainbow trout into pieces: Cut the rainbow trout into pieces evenly, and try to control the weight of each piece of rainbow trout to about 100g;

[0088] (3) Remove the fishy smell from the fish: Add 10g of white wine to the fish to remove the fishy smell and enhance the flavor;

[0089] (4) Preparation of marinade raw materials: Wash basil leaves and Xinjiang sweet peppers, prepare 6.92% basil leaves, cut sweet peppers into dices, weigh the dices, and control the weight to 6.92%, and prepare 86.5% Xinjiang tomato sauce;

[0090] (5) Marinade preparation: stir-fry Xinjiang tomato sauce, diced bell pepper and basil leaves at 220°C for 5 min until the juice comes out. Add 2 g black pepper and 1 g salt during the cooking process. Finally, pour the juice and the raw materials into a clean bowl;

[0091] (6) Marinating: Mix the marinade and the fish pieces after deodorization evenly and put them into a marinating bag. You can massage the fish pieces appropriately to facilitate the marinade to penetrate the fish pieces;

[0092] (7) Let it stand to absorb the flavor: Place the pickling bag in the refrigerator and wait for 3 to 6 hours before taking it out. It can be sterilized and packaged or directly heated for consumption.

[0093] (8) Packaging and sterilization: vacuum pack the finished product and sterilize at 121°C for 20 min;

[0094] The preparation method of the rainbow trout pre-prepared food of this embodiment has reasonable procedures, appropriate ingredients and simple operation; the rainbow trout pre-prepared food prepared by the method perfectly blends the fragrance of basil leaves with the sour and sweet tomato and the deliciousness of fish, and the natural sweetness is intertwined with the deliciousness of rainbow trout, with a rich and full taste, perfect color combination and a long shelf life.

[0095] Through Examples 4 to 6, in this innovative rainbow trout dish, we have ingeniously combined tradition and modernity, regional characteristics and public preferences to create an unforgettable taste bud feast. We use high-quality rainbow trout as the cornerstone, and its delicate meat and natural freshness lay a solid foundation for the whole dish. On this basis, we cleverly introduced Xinjiang's specialty agricultural products-Xinjiang tomatoes, as the main theme of the sauce, adding a strong regional flavor and rich layering to this dish. Xinjiang tomatoes, bathed in plenty of sunshine and fresh air, grow on this fertile land, giving birth to a unique sweet and sour flavor and a full and juicy taste. They are carefully selected and turned into a rich tomato sauce, wrapping each piece of rainbow trout meat, making the fish meat more fresh and sweet, as if people instantly traveled to the distant golden wheat field. In order to further enhance the taste and flavor of this dish, we also carefully added two secret ingredients, bell pepper and basil leaves. The addition of bell peppers is like the finishing touch. Its natural sweetness and the deliciousness of rainbow trout are intertwined and set off each other, making the taste of the whole dish richer and fuller, which is endless aftertaste. At the same time, the bright colors of bell peppers also add a touch of bright visual enjoyment to this dish, which makes people fall in love with it at first sight. As for basil leaves, this common spice originating from the Xinjiang table, adds a rare exotic flavor to this dish. It can not only effectively remove the fishy smell of fish, but also enhance the aroma level of the whole dish, complementing the tomato sauce to form a unique and charming flavor. When diners taste this dish, the fragrance of basil leaves slowly blooms in their mouths, perfectly blending with the sour and sweet tomatoes and the deliciousness of fish, bringing an unprecedented taste impact.

[0096] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for preparing multi-flavor rainbow trout prepared food, characterized in that: The method for preparing rainbow trout pre-prepared food with sauce-flavored nectar flavor and tomato-basil flavor comprises the following steps: (1) Pretreatment of rainbow trout: remove the scales of the thawed rainbow trout, clean the surface dirt, and drain the water; (2) Cutting the rainbow trout into pieces: Cut the rainbow trout into pieces evenly, and try to control the weight of each piece of rainbow trout to about 100g; (3) Remove the fishy smell from the fish: Add 10g of white wine to the fish to remove the fishy smell and enhance the flavor; (4) Preparation of marinade raw materials: washing ginger, slicing ginger, controlling the total weight of ginger slices to about 3 g, preparing 62-66% soy sauce, 16-24% water, and 14-18% Xinjiang Lobuma honey, the sum of the weight percentages of each component being 100%; (5) Marinade preparation: Mix the raw materials. During the mixing process, squeeze the ginger slices appropriately to make the ginger slices juice and taste better. (6) Marinating: Mix the marinade and the fish pieces after deodorization evenly and put them into a marinating bag. You can massage the fish pieces appropriately to facilitate the marinade to penetrate the fish pieces; (7) Let it stand to absorb the flavor: Place the pickling bag in the refrigerator and wait for 3 to 6 hours before taking it out. It can be sterilized and packaged or directly heated for consumption. (8) Packaging and sterilization: The finished product is vacuum packed and sterilized at 121°C for 20 min.

2. The method for preparing multi-flavor rainbow trout prepared food according to claim 1, characterized in that: In the step (2), the weight of the rainbow trout pieces should be maintained at 100 g to ensure the proportion of the subsequent marinating sauce, and the unit is unified as the basic unit of mass.

3. The method for preparing multi-flavor rainbow trout prepared food according to claim 1, characterized in that: In the step (4), the ratio of the raw materials of the marinade is as follows: soy sauce: water: ramie honey = 16:5:4, and the units are unified as the basic units of mass.

4. The method for preparing multi-flavor rainbow trout prepared food according to claim 1, characterized in that: The preparation method of tomato basil flavored rainbow trout prepared food comprises the following steps: (41) Preparation of marinade raw materials: washing basil leaves and Xinjiang sweet peppers, preparing 0.3-0.8% basil leaves, cutting sweet peppers into dices, weighing the dices, and controlling the weight to be 0.3-0.8%, and preparing 85-87% Xinjiang tomato sauce; (51) Preparation of marinade: stir-fry Xinjiang tomato sauce, diced bell pepper and basil leaves at 220°C for 5 minutes until the juice comes out. Add 2g black pepper and 1g salt during the cooking process. Finally, serve the sauce and the raw materials together in a clean bowl. The remaining steps are the same as steps (1)-(3), (6)-(8) of the preparation method of the rainbow trout pre-prepared food with sauce and honey flavor.

5. The method for preparing multi-flavor rainbow trout prepared food according to claim 1, characterized in that: In step (41), the ratio of the raw materials of the marinade is as follows: tomato sauce: basil leaves: bell pepper = 25:2:2, and the units are unified as the basic units of mass.

6. The method for preparing multi-flavor rainbow trout prepared food according to claim 1, characterized in that: In step (51), the seasoning ratio during the cooking process is measured by weight as follows: salt: black pepper = 1:

2. The proportion of black pepper can be adjusted by ±100% according to preference, and the unit is unified as the basic unit of mass.

Images