CN103549509A - Fish product and preparation method thereof - Google Patents
Fish product and preparation method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the field of food processing and discloses a fish product and a preparation method thereof. The fish product is prepared from fish, fishy smell removing perfumes and salt, chive heads, fresh ginger, garlic, chilli sauce, white sugar, starch, fragrant halogen soybean flour, white sesame seeds, monosodium glutamate, a chicken powder and cooking wine in a frying manner. According to the preparation method disclosed by the invention, multiple raw food materials are carefully chosen, and the high-quality fish product having unique flavors such as a fresh flavor, a fragrant flavor, a peppery flavor, a salty flavor and a sweet flavor is prepared by virtue of proper proportion and procedure, and the nutrient composition of the fish product relatively accords with the needs of modern; in addition, in the whole preparation process, the preparation time is shortened, and the energy consumption is lowered.
Description
Technical field
The present invention relates to food processing field, relate to specifically a kind of fish product and preparation method thereof.
Background technology
Flesh of fish delicious flavour, no matter be eat meat or make soup, all clear bright good to eat, the appetite that induces one, is than preferable food in people's diet.Simultaneously the flesh of fish nutritive value high, contain the nutriments such as abundant vitamin, protein and inorganic salts, and fat content lower, be easy to digestion.Many ichthyophagys meat can make human body healthy and strong, and the life-span is also long.
In order to adapt to more and more faster rhythm of life now, be convenient for people to edible flesh, many fish products arise.The appearance of these fish products allows people can in busy life, enjoy easily delicious local flavor and the nutritive value of the flesh of fish, and the while is also for fish product is processed the lifting that has brought economic benefit.
At present, the work flow of traditional fish product is generally, and first the flesh of fish of handling well is pickled, is cooked, then baking for a long time, last fried the forming of preparing burden.But traditional method length consuming time, consume energy highly, the flesh of fish per ton is processed into fish product to be needed consuming timely more than 48 hours, consumes coal-firedly 3 tons of left and right, and this has limited the production efficiency of fish product processing industry undoubtedly.The fish product fat content of produced in conventional processes is higher simultaneously, and for the consumer who generally advances in living standard at present, every day, fat intake was too high already, if edible this type of fish product can increase the ill risk of " three height " undoubtedly.
In addition, the chewiness of traditional fish product in order to oppress, can add the gelatin substances such as carragheen, affect the sense of food of the flesh of fish itself, and the anticorrisive agent adding is also for edible safety brings hidden danger.
Summary of the invention
In view of this, the object of the invention is to provide a kind of fish product and preparation method thereof, makes described preparation method rapid processing to become low-fat content, and has the high-quality fish product of aquatic foods, perfume (or spice), peppery, salty, sweet characteristic local flavor.
For realizing object of the present invention, the present invention adopts following technical scheme:
, by following raw material frying, formed:
The flesh of fish, de-raw meat spices salt, chive head, ginger, garlic, thick chilli sauce, white sugar, starch, the fragrant analysis for soybean powder of halogen, white sesameseed, monosodium glutamate, chicken powder, white pepper, cooking wine;
Wherein, the mashed garlic that described de-raw meat spices salt is ground by salt, garlic, the ginger that ginger grinds young pilose antler, star aniseed powder and cinnamomi cortex pulveratus frying form;
The fragrant analysis for soybean powder of described halogen is pulverized soya bean by anise, cassia bark, cloves, Chinese prickly ash, tsaoko and soya bean and is obtained after boiling.
Described thick chilli sauce, preferably in weight portion, is got 50 parts of Zixing high mountain pimiento choppings, mixes with 8 portions of edible salts, and under the condition of 25 ℃, airtight sealing up for safekeeping more than 20 days, obtains.
For existing fish product long processing time, high, the shortcoming such as fat content is higher consumes energy, the present invention selects suitable raw material and coordination of processes steam jacket frying pan, formulated the cure fish technique of goods of a kind of quick, low energy consumption, high-quality that is suitable for steam jacket frying pan, in the prerequisite that shortens process time and reduction energy consumption, by the selection of concrete technology and raw material, guarantee that fish product has higher quality, has solved prior art problem.
As preferably, the consumption of raw material of the present invention is:
The 50 weight portion flesh of fish, the de-raw meat spices salt of 1 weight portion, 1 weight portion chive head, 1 weight portion ginger, 1 weight portion garlic, 1 weight portion thick chilli sauce, 1 weight portion white sugar, 2 weight portion starch, the fragrant analysis for soybean powder of 3 weight portion halogen, 2 weight portion white sesameseeds, 0.5 weight portion monosodium glutamate, 0.5 weight portion chicken powder, 0.5 weight portion white pepper, 1 weight portion cooking wine.
Wherein, the described flesh of fish preferably adopts Dong Jiang fresh-water fishes, as Dong Jiang small fish, grass carp and silver carp etc.; And described thick chilli sauce can be prepared by conventional high-quality capsicum, the present invention is preferably pickled and prepares through salt by high taberpsychine.Thick chilli sauce prepared by high taberpsychine can make product with light pungent, for the comprehensive flesh of fish, can not remove fish meat puree bilgy odour completely, makes taste that certain transfer occur, simultaneously also with strong Hunan local flavor.
De-raw meat spices salt of the present invention mixes multiple condiment, and the collaborative tasty flesh of fish, reaches the effect of rendering palatable and removing raw meat.As preferably, described de-raw meat spices salt is prepared by following methods:
In weight portion, get 50 weight portion salt frying 8min, the ginger that then add mashed garlic that 2.5 weight portions grind by garlic, ground by 2.5 weight portion gingers is fine and soft, 0.5 weight portion star aniseed powder and 0.5 weight portion cinnamomi cortex pulveratus, continues frying 10min and get final product.
The edible spice stew in soy sauce soya bean of the selected specific combination of the fragrant analysis for soybean powder of halogen of the present invention, refiner fine grinding forms, and is the needs that make up soybean protein and flesh of fish fiber deficiency, is the transmission product of spice halogen fragrance simultaneously.The flesh of fish high protein and soybean protein, dietary fiber are the tool nutrient combination that human body needs.
As preferably, the fragrant analysis for soybean powder of described halogen is prepared by following methods:
Get anise, cassia bark, cloves, Chinese prickly ash, tsaoko mixing, obtain spice, the weight ratio of described anise, cassia bark, cloves, Chinese prickly ash, tsaoko is 8:8:5:6:6;
In weight portion, described spice and 100 weight parts waters of getting 100 weight portions mix, at 95 ℃～105 ℃ temperature, boil 0.5h～1.5h, add 50 weight portion soya beans, at 100 ℃ of temperature, be heated to boiling, at 85 ℃～95 ℃ temperature, boil in a covered pot over a slow fire and boil 0.5h～1.5h again,, disintegrating machine cooling through normal temperature pulverized, and obtains the fragrant analysis for soybean powder of halogen.
It is smooth that white sesameseed of the present invention plays mouthfeel in the leisure flesh of fish, the effect of natural sesame seed fragrance; Described starch plays close structure, the resilient effect of smooth softness; Described chive, ginger, garlic, white pepper play natural anti-oxidation, substitute the effect of anticorrisive agent, are also the needs of fish product natural flavor fragrance simultaneously.
In addition, the present invention also provides a kind of preparation method of fish product, comprises the following steps:
Step 1, the flesh of fish is put into out to curing in water, no more than 6min of curing time, cooling after slaking;
Step 2, by the flesh of fish after slaking and de-raw meat spices salt, white sugar, chive head, white pepper, ginger, garlic, thick chilli sauce automatic turning and frying 40min in 105 ℃ of steam jacket frying pans, then add starch, the fragrant analysis for soybean powder of halogen, white sesameseed, monosodium glutamate, chicken powder, cooking wine, temperature is adjusted to 90 ℃ of frying 20min;
Step 3, good flesh of fish die mould, packing, the sterilization of frying obtained to fish product;
Wherein, the mashed garlic that described de-raw meat spices salt is ground by salt, garlic, the ginger that ginger grinds young pilose antler, star aniseed powder and cinnamomi cortex pulveratus frying form;
The fragrant analysis for soybean powder of described halogen is pulverized soya bean by anise, cassia bark, cloves, Chinese prickly ash, tsaoko and soya bean and is obtained after boiling.
Described thick chilli sauce, preferably in weight portion, is got 50 parts of Zixing high mountain pimiento choppings, mixes with 8 portions of edible salts, and under the condition of 25 ℃, airtight sealing up for safekeeping more than 20 days, obtains.
The present invention changes conventional method will take off the way that raw meat spices salt (being called again de-raw meat pickle salt) is pickled, directly by direct fryings of material such as itself and the flesh of fish, chive head, ginger, garlic, thick chilli sauce, white sugar, starch, the fragrant analysis for soybean powder of halogen, white sesameseed, monosodium glutamate, chicken powder, cooking wine, various condiment is interpenetrated, be immersed in the fresh and tender flesh of fish, make fish product taste have aquatic foods, perfume (or spice), peppery, salty, sweet characteristic concurrently, god is happy in appetizing, bright characteristic.Meanwhile, to add garlic, ginger, chive head be natural flavor in institute, not only, for seasoning but also can be anticorrosion, avoids using anticorrisive agent, green health.In addition, the present invention is according to the feature of different food materials, particularly added by the fragrant analysis for soybean powder of the special halogen of the present invention, at twice by above-mentioned condiment under different temperatures and flesh of fish frying, guarantee the final characteristic local flavor of fish product.
Wherein, as preferably, step 2 is specially:
By the 50 weight portion flesh of fish after slaking and the de-raw meat spices salt of 1 weight portion, 1 weight portion white sugar, 1 weight portion chive head, 0.5 weight portion white pepper, 1 weight portion ginger, 1 weight portion garlic, 1 weight portion thick chilli sauce automatic turning and frying 40min in 105 ℃ of steam jacket frying pans, then add 2 weight portion starch, the fragrant analysis for soybean powder of 3 weight portion halogen, 2 weight portion white sesameseeds, 0.5 weight portion monosodium glutamate, 0.5 weight portion chicken powder, 1 weight portion cooking wine, temperature is adjusted to 90 ℃ of frying 20min.
As preferably, described de-raw meat spices salt is prepared by following methods:
In weight portion, get 50 weight portion salt frying 8min, the ginger that then add mashed garlic that 2.5 weight portions grind by garlic, ground by 2.5 weight portion gingers is fine and soft, 0.5 weight portion star aniseed powder and 0.5 weight portion cinnamomi cortex pulveratus, continues frying 10min and get final product.
As preferably, the fragrant analysis for soybean powder of described halogen is prepared by following methods:
Get anise, cassia bark, cloves, Chinese prickly ash, tsaoko mixing, obtain spice, the weight ratio of described anise, cassia bark, cloves, Chinese prickly ash, tsaoko is 8:8:5:6:6;
In weight portion, described spice and 100 weight parts waters of getting 100 weight portions mix, at 95 ℃～105 ℃ temperature, boil 0.5h～1.5h, add 50 weight portion soya beans, at 100 ℃ of temperature, be heated to boiling, at 85 ℃～95 ℃ temperature, boil in a covered pot over a slow fire and boil 0.5h～1.5h again,, disintegrating machine cooling through normal temperature pulverized, and obtains the fragrant analysis for soybean powder of halogen.
Operation and raw material according to preparation method's regulation of the present invention are prepared, and are the combinations of food principle.Under the consistent prerequisite of raw material, adopt respectively the method for the invention and conventional method to prepare fish product, result shows, the fish product golden yellow color of being prepared by preparation method of the present invention, the flesh of fish chew that strength is strong, oil free sense, long times of aftertaste, flesh of fish close structure, forming, the product of preparing with conventional method is compared the quality not only with equal extent, and even, in oil sense, flesh of fish structure, flesh of fish moulding aspect is better than existing method product.Meanwhile, the product that the prepared fish product of the present invention will be prepared higher than conventional method aspect protein content, and the product that will prepare lower than conventional method aspect fat content.
In addition, product prepared by fish product prepared by the present invention and conventional method carries out market survey, ask at random 500 masses to carry out taste test and appraisal to its color and luster, aquatic foods, perfume (or spice), peppery, salty, sweet 5 index of quality, result shows, the product that fish product of the present invention is prepared higher than conventional method by the degree of recognition.
According to 1 ton of flesh of fish of the every processing of preparation method of the present invention, consume coal-fired 300 kilograms, overall consuming time about 6 hours, and conventional method consumes coal-fired 3 tons, overall consuming time reaching more than 48 hours.
As can be seen here, the excellent technique effect that the prepared fish product of the present invention reaches is to be reached by operation, raw material entire combination, can not rely on merely the selection on some raw materials just can reach, therefore the present invention also provides a kind of fish product of being prepared by preparation method of the present invention.
From above technical scheme, the selected various food raw material of the present invention, by rational proportion and operation, prepare the high-quality fish product that has aquatic foods, perfume (or spice), peppery, salty, sweet characteristic local flavor concurrently, aspect trophic component, more meet modern's demand, and in whole preparation process, shortened preparation time and reduced energy consumption.
The specific embodiment
The embodiment of the invention discloses a kind of fish product and preparation method thereof.Those skilled in the art can use for reference content herein, suitably improve technological parameter and realize.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the artly, they are all deemed to be included in the present invention.Product of the present invention and method are described by preferred embodiment, and related personnel obviously can change product as herein described or suitably change and combination within not departing from content of the present invention, spirit and scope, realizes and apply the technology of the present invention.
In order further to understand the present invention, below in conjunction with embodiment, a kind of fish product provided by the invention and preparation method thereof is elaborated.
Embodiment 1: prepare fish product of the present invention
50 weight portion salt frying 8min, the ginger that then add mashed garlic that 2.5 weight portions grind by garlic, ground by 2.5 weight portion gingers is fine and soft, 0.5 weight portion star aniseed powder and 0.5 weight portion cinnamomi cortex pulveratus, and continuing frying 10min, to obtain de-raw meat spices salt standby;
Get anise, cassia bark, cloves, Chinese prickly ash, tsaoko mixing, obtain spice, the weight ratio of described anise, cassia bark, cloves, Chinese prickly ash, tsaoko is 8:8:5:6:6;
In weight portion, described spice and 100 weight parts waters of getting 100 weight portions mix, at 100 ℃ of (95 ℃～105 ℃ all can) temperature, boil 1h(0.5h～1.5h all can), add 50 weight portion soya beans, at 100 ℃ of temperature, be heated to boiling, again at 90 ℃ of (85 ℃～95 ℃ all can) temperature stewing boil 1h(0.5h～1.5h all can),, disintegrating machine cooling through normal temperature pulverized, and obtains the fragrant analysis for soybean powder of halogen standby.
Thick chilli sauce, in weight portion, is got 50 parts of Zixing high mountain pimiento choppings, mixes with 8 portions of edible salts, and under the condition of 25 ℃, airtight sealing up for safekeeping more than 20 days, obtains.
Fresh and alive Dong Jiang fresh-water fishes are checked and accepted, and remove fish head, fish tail, and the fish back of the body is cut fish guts open, and clean fish blood, enters and get flesh of fish machine, is oppressed, and clean flesh of fish blood stains, and draining away the water, it is standby to put into stainless steel hanging basket;
Steam jacket frying pan clear water is boiled, slip hanging basket installs the flesh of fish and puts into out curing in water, artificial stirring, the foreign material such as flesh of fish epistasis are removed as early as possible, whole maturing process must not surpass 6 minutes, otherwise affects local flavor and the mouthfeel of final products, hanging basket water outlet, drain away the water, place stainless steel storage platform cooling;
By the 50 weight portion flesh of fish after slaking and the de-raw meat spices salt of 1 weight portion, 1 weight portion white sugar, 1 weight portion chive head, 0.5 weight portion white pepper, 1 weight portion ginger, 1 weight portion garlic, 1 weight portion thick chilli sauce automatic turning and frying 40min in 105 ℃ of steam jacket frying pans, then add 2 weight portion starch, the fragrant analysis for soybean powder of 3 weight portion halogen, 2 weight portion white sesameseeds, 0.5 weight portion monosodium glutamate, 0.5 weight portion chicken powder, 1 weight portion cooking wine, temperature is adjusted to 90 ℃ of frying 20min;
Disc type rice grain pattern forming press die mould, is pressed into various shapes according to packing specification, and cooling can packing starts Automatic-drawing film packing machine, automatically packs and complete the printing of date of manufacture, enters fast 121 ℃ of steam-to-vacuum sterilization machines, completes the production of fish product.
Prepared fish product golden yellow color, the flesh of fish chew that strength is strong, oil free sense, long times of aftertaste, flesh of fish close structure, forming; 1 ton of flesh of fish of the statistics every processing of the present embodiment preparation method, consumes coal-fired 300 kilograms, consuming time about 6 hours.
Embodiment 2: conventional method is prepared fish product
Except the fragrant analysis for soybean powder of halogen, adopt raw material and consumption in embodiment 1 completely, traditional preparation method's technique is as follows:
Fresh and alive Dong Jiang fresh-water fishes are checked and accepted, and remove fish head, fish tail, and the fish back of the body is cut bone in fish guts and fish open, and clean fish blood, gets the flesh of fish, clean flesh of fish blood stains, drain away the water standby;
According to the embodiment 1 consumption 50 weight portions flesh of fish, add the de-raw meat spices salt of 1 weight portion and stir, 10 ℃ of low-temperature saltings 12 hours, clean because pickling the crimson blood of generation;
Large-scale steam box cooks the flesh of fish for 20 minutes, and then the temperature baking of 60 ℃, vapor baking room is 10 hours, cooling, and according to packing instructions stripping and slicing, then 190 ℃ of high temperature, flesh of fish explode to golden yellow, and blender stirs batching.
Adding preservative agent or mildew-retarding liquid, packing, sterilization complete preparation process.
Prepared fish product golden yellow color, the flesh of fish chew strength better, appetite sense is strong, have oil sense, oppresses shapeless; 1 ton of flesh of fish of the statistics every processing of the present embodiment preparation method, consumes coal-fired 3 tons, consuming time more than 48 hours.
Embodiment 3: nutritional labeling statistics
The fish product of embodiment 1 and embodiment 2 preparations of take is detected object, detects respectively the main nutrient composition in both every 100g products, the results are shown in Table 1.
Table 1 nutritional labeling statistics (/ 100g)
| ? | Energy | Protein | Fat | Carbohydrate | Sodium |
| Embodiment 1 | 1256j | 49g | 11.6g | 10g | 1.3g |
| Embodiment 2 | 1486j | 42.1g | 29.3g | 12g | 1.4g |
As shown in Table 1, fish product prepared by the present invention is more applicable to modern's demand and feature aspect trophic component, and particularly, in fat content, the fish product of preparing lower than conventional method, can reduce eater's excess fat intake.
Embodiment 4: taste flavor investigation
Get fish product prepared by embodiment of the present invention 1-2 and commercially available fish product and carry out market survey, ask at random 500 masses to carry out taste test and appraisal to 7 index of quality such as its color and luster, fragrance, pungent, delicate flavour, sweet taste, saline taste, whole local flavors, investigation evaluating result is in Table 2.
Table 2 local flavor finding
As shown in Table 1, of the present invention prepare fish product in approval rate and evaluate be all better than product prepared by conventional method and existing fish product on the market.
In addition, the present invention prepares fish product and places under equivalent environment with the product that is added with anticorrisive agent, and the shelf-life is more than 12 months, no significant difference.
The explanation of above embodiment is just for helping to understand method of the present invention and core concept thereof.It should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention, can also carry out some improvement and modification to the present invention, these improvement and modification also fall in the protection domain of the claims in the present invention.
Claims (9)
1. a fish product, is characterized in that, by following raw material frying, is formed:
The flesh of fish, de-raw meat spices salt, chive head, ginger, garlic, thick chilli sauce, white sugar, starch, the fragrant analysis for soybean powder of halogen, white sesameseed, monosodium glutamate, chicken powder, cooking wine;
Wherein, the mashed garlic that described de-raw meat spices salt is ground by salt, garlic, the ginger that ginger grinds young pilose antler, star aniseed powder and cinnamomi cortex pulveratus frying form;
The fragrant analysis for soybean powder of described halogen is pulverized soya bean by anise, cassia bark, cloves, Chinese prickly ash, tsaoko and soya bean and is obtained after boiling.
2. fish product according to claim 1, is characterized in that, by the frying of following weight portion raw material, is formed:
The 50 weight portion flesh of fish, the de-raw meat spices salt of 1 weight portion, 1 weight portion chive head, 1 weight portion ginger, 1 weight portion garlic, 1 weight portion thick chilli sauce, 1 weight portion white sugar, 2 weight portion starch, the fragrant analysis for soybean powder of 3 weight portion halogen, 2 weight portion white sesameseeds, 0.5 weight portion monosodium glutamate, 0.5 weight portion chicken powder, 1 weight portion cooking wine.
3. fish product according to claim 1, is characterized in that, described de-raw meat spices salt is prepared by following methods:
In weight portion, get 50 weight portion salt frying 8min, the ginger that then add mashed garlic that 2.5 weight portions grind by garlic, ground by 2.5 weight portion gingers is fine and soft, 0.5 weight portion star aniseed powder and 0.5 weight portion cinnamomi cortex pulveratus, continues frying 10min and get final product.
4. fish product according to claim 1, is characterized in that, the fragrant analysis for soybean powder of described halogen is prepared by following methods:
Get anise, cassia bark, cloves, Chinese prickly ash, tsaoko mixing, obtain spice, the weight ratio of described anise, cassia bark, cloves, Chinese prickly ash, tsaoko is 8:8:5:6:6;
In weight portion, described spice and 100 weight parts waters of getting 100 weight portions mix, at 95 ℃～105 ℃ temperature, boil 0.5h～1.5h, add 50 weight portion soya beans, at 100 ℃ of temperature, be heated to boiling, at 85 ℃～95 ℃ temperature, boil in a covered pot over a slow fire and boil 0.5h～1.5h again,, disintegrating machine cooling through normal temperature pulverized, and obtains the fragrant analysis for soybean powder of halogen.
5. a preparation method for fish product, is characterized in that, comprises the following steps:
Step 1, the flesh of fish is put into out to curing in water, no more than 6min of curing time, cooling after slaking;
Step 2, by the flesh of fish after slaking and de-raw meat spices salt, white sugar, chive head, ginger, garlic, thick chilli sauce automatic turning and frying 40min in 105 ℃ of steam jacket frying pans, then add starch, the fragrant analysis for soybean powder of halogen, white sesameseed, monosodium glutamate, chicken powder, cooking wine, temperature is adjusted to 90 ℃ of frying 20min;
Step 3, good flesh of fish die mould, packing, the sterilization of frying obtained to fish product;
Wherein, the mashed garlic that described de-raw meat spices salt is ground by salt, garlic, the ginger that ginger grinds young pilose antler, star aniseed powder and cinnamomi cortex pulveratus frying form
The fragrant analysis for soybean powder of described halogen is pulverized soya bean by anise, cassia bark, cloves, Chinese prickly ash, tsaoko and soya bean and is obtained after boiling.
6. preparation method according to claim 5, is characterized in that, step 2 is specially:
By the 50 weight portion flesh of fish after slaking and the de-raw meat spices salt of 1 weight portion, 1 weight portion white sugar, 1 weight portion chive head, 1 weight portion ginger, 1 weight portion garlic, 1 weight portion thick chilli sauce automatic turning and frying 40min in 105 ℃ of steam jacket frying pans, then add 2 weight portion starch, the fragrant analysis for soybean powder of 3 weight portion halogen, 2 weight portion white sesameseeds, 0.5 weight portion monosodium glutamate, 0.5 weight portion chicken powder, 1 weight portion cooking wine, temperature is adjusted to 90 ℃ of frying 20min.
7. preparation method according to claim 5, is characterized in that, described de-raw meat spices salt is prepared by following methods:
In weight portion, get 50 weight portion salt frying 8min, the ginger that then add mashed garlic that 2.5 weight portions grind by garlic, ground by 2.5 weight portion gingers is fine and soft, 0.5 weight portion star aniseed powder and 0.5 weight portion cinnamomi cortex pulveratus, continues frying 10min and get final product.
8. preparation method according to claim 5, is characterized in that, the fragrant analysis for soybean powder of described halogen is prepared by following methods:
Get anise, cassia bark, cloves, Chinese prickly ash, tsaoko mixing, obtain spice, the weight ratio of described anise, cassia bark, cloves, Chinese prickly ash, tsaoko is 8:8:5:6:6;
In weight portion, described spice and 100 weight parts waters of getting 100 weight portions mix, at 95 ℃～105 ℃ temperature, boil 0.5h～1.5h, add 50 weight portion soya beans, at 100 ℃ of temperature, be heated to boiling, at 85 ℃～95 ℃ temperature, boil in a covered pot over a slow fire and boil 0.5h～1.5h again,, disintegrating machine cooling through normal temperature pulverized, and obtains the fragrant analysis for soybean powder of halogen.
9. the fish product that described in claim 5-8 any one prepared by preparation method.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619464A (en) * | 2019-01-18 | 2019-04-16 | 四川省内江市农业科学院 | A kind of white snakeheaded fish product and preparation method thereof |
| CN110710654A (en) * | 2019-11-19 | 2020-01-21 | 湖南创奇食品有限公司 | Preparation method of sauce-flavor and braised fish roe product |
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| CN1074099A (en) * | 1992-01-10 | 1993-07-14 | 关文达 | The fumigating method of Hypophthalmichthys molitrix |
| CN1907129A (en) * | 2006-07-26 | 2007-02-07 | 刘玉祥 | Method for preparing chafing dish fish |
| CN102232537A (en) * | 2010-04-28 | 2011-11-09 | 苏州福龙生物科技有限公司 | Nutritional chili sauce and making method thereof |
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- 2013-11-15 CN CN201310574816.0A patent/CN103549509A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1074099A (en) * | 1992-01-10 | 1993-07-14 | 关文达 | The fumigating method of Hypophthalmichthys molitrix |
| CN1907129A (en) * | 2006-07-26 | 2007-02-07 | 刘玉祥 | Method for preparing chafing dish fish |
| CN102232537A (en) * | 2010-04-28 | 2011-11-09 | 苏州福龙生物科技有限公司 | Nutritional chili sauce and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619464A (en) * | 2019-01-18 | 2019-04-16 | 四川省内江市农业科学院 | A kind of white snakeheaded fish product and preparation method thereof |
| CN110710654A (en) * | 2019-11-19 | 2020-01-21 | 湖南创奇食品有限公司 | Preparation method of sauce-flavor and braised fish roe product |
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