CN111329009A - Method for making nutritional and convenient fish head vermicelli pot - Google Patents

Abstract

The invention discloses a preparation method of a nutritious and convenient fish head vermicelli pot. The specific operation steps are: cleaning the fish head, treating the treatment liquid, draining, pickling, frying and boiling to obtain fish head soup, and filtering the fish head soup. The filtrate is obtained, and then the fish head thick soup pot is prepared by evaporation and concentration technology, which is packaged with fine vermicelli, plus vegetable packets and seasoning packets. The invention solves the problem of high processing cost of fish by-products, enriches the product forms in the market, and is lower in calories and rich in nutrition than the existing instant noodle food in the market.

Description

A kind of preparation method of nutritious and convenient fish head vermicelli pot

technical field

The invention belongs to the technical field of food processing, and in particular relates to a preparation method of a nutritious and convenient fish head vermicelli pot.

Background technique

With the accelerated pace of people's life, the demand for nutritious and healthy fast food is increasing. Many fast foods on the market are high-fat and high-sugar foods. Although they can provide human energy to a certain extent, they are not easy to digest, increase the burden on the gastrointestinal tract, are not conducive to human health, and are prone to diabetes, hypertension and other adverse diseases. Therefore, in order to To meet people's nutritional energy needs, provide convenient and delicious food, and design a nutritious and convenient fish head soup powder, which is rich in protein, calcium, phosphorus and other nutrients, less fat, easy to store, and delicious.

The convenience food on the market has a single variety, low nutritional value, and is mainly for satiety. This nutritious and convenient fish head soup powder has the advantages of low energy, high nutrition, and delicious taste.

SUMMARY OF THE INVENTION

The invention provides a preparation method of nutritious and convenient fish head soup, comprising the following steps:

(1) Weigh each raw material according to the following parts by weight: 65.5-66 parts of tilapia fish head, 1.8-2 parts of onion, 1.8-2 parts of ginger, 2.5-2.8 parts of garlic, 2.5-2.8 parts of red pepper, millet pepper 2.5-2.8 parts, lard 3.5-4 parts, sauerkraut 10.5-11 parts, salt 0.5-0.8 parts, chicken essence 1-1.5 parts, light soy sauce 1.2-1.5 parts, cooking wine 1.2-1.5 parts, cornstarch 3.5-4 parts;

(2) Preparation of treatment liquid: Mix peanuts and fresh Schisandra fruit in a container, mash after mixing, seal the container, and fill the container with nitrogen until the inner pressure of the container is ≥ 5 standard atmospheres, and the pressure is maintained for more than 5 minutes. After the pressure is completed, the gas in the container is quickly drawn out, the pressure in the container is reduced to below 0.01 standard atmosphere within 10s, and the pressure is maintained for more than 5 minutes. After the pressure is maintained, the pressure inside and outside the container is balanced; Extraction at a constant temperature of 60-65°C for 3-5 hours, air-cooled to normal temperature after the extraction, filtered to remove the extraction residue, and the filtrate is the treatment solution;

(3) Fish head treatment: Clean the tilapia fish head with gills removed, chop it in half, and then soak the chopped fish head in the treatment solution for more than 5 hours at room temperature. After soaking, take out the fish head ; Clean the onion, ginger, garlic and chili and cut them into small pieces;

(4) Marinating: marinate the fish head with cornstarch for 3 hours;

(5) Stir fry: Pour lard into the pot, then put the marinated tilapia fish head into the pot and stir fry for 1 to 2 minutes, then add salt, chicken essence, and chopped green onions and ginger , garlic, chilli and sauerkraut, stir-fry for 2-3 minutes;

(6) Cooking: add cold water, submerge all the fish heads, heat to boil, add soy sauce and cooking wine after the water boils;

(7) Concentration: Using the principle of high temperature evaporation and concentration, the fish soup is concentrated until the soup becomes thick, that is, the fish head soup is obtained.

Further, the mixed mass ratio of peanuts and fresh schisandra fruit is peanut/schisandra=1:1-3; the quality of opening the container and adding deionized water to the container is 10 times the total mass of peanuts and schisandra.

Further, the weight of the treatment liquid used for soaking the fish head is more than 10 times the weight of the fish head, and the treatment liquid immerses the fish head.

A preparation method of fish head vermicelli pot, comprising the following steps:

1) Take 300ml of hot water above 90℃ to dissolve 50g of the above fish head soup to obtain reconstituted fish head soup;

2) Take 80 g of Longkou vermicelli swollen in hot water, add the reconstituted fish head soup, freeze-dried tofu 10 g, and boil for 5 minutes to obtain a delicious thick soup vermicelli pot.

Therefore, it can be known from the above technical solutions that the beneficial effects of the present invention are:

1. Using tilapia head as raw material, making full use of freshwater fish by-products, reducing the generation of freshwater fish waste, protecting the environment, increasing its added value, improving corporate economic benefits, and realizing resource-saving and environment-friendly development strategy;

2. The present invention effectively removes the original fishy smell of fish, making the fish soup more fragrant; tilapia is rich in collagen and essential amino acids, rich in calcium and high in nutrients, which meets people's nutritional needs ;

3. Using evaporation and concentration technology to make fish head soup pot, without adding preservatives, it not only ensures the safety of food, but also prolongs the shelf life of fish head soup, which is convenient for storage, transportation and industrial production.

Detailed ways

Describe in detail below in conjunction with embodiment:

Example 1

A preparation method of nutritious and convenient fish head soup, comprising the following steps:

(1) Weigh each raw material according to the following parts by weight: 66 parts of tilapia fish head, 1.8 parts of onion, 1.8 parts of ginger, 2.5 parts of garlic, 2.5 parts of red pepper, 2.5 parts of millet pepper, 3.5 parts of lard, 10.5 parts of sauerkraut portion, 0.5 portion of salt, 1 portion of chicken essence, 1.2 portion of soy sauce, 1.2 portion of cooking wine, and 3.5 portion of cornstarch;

(2) Prepare the treatment liquid: mix peanuts and fresh schisandra fruit in a container according to the ratio of peanut/schisandra=1:1, mash after mixing, seal the container, and fill the container with nitrogen until the inner pressure of the container is reached. ≥5 standard atmospheres, hold the pressure for 5 minutes, quickly extract the gas in the container after the pressure holding is completed, reduce the internal pressure of the container to below 0.01 standard atmosphere within 10s, hold the pressure for 5 minutes, and balance the internal and external pressure after the pressure holding is completed; open; container, add deionized water with 10 times the total mass of peanuts and Schisandra chinensis into the container, extract at a constant temperature of 60-65 ℃ for 3 hours, air-cool to normal temperature after the extraction, filter to remove the extraction residue, and the filtrate is the treatment solution;

(3) Fish head treatment: Clean the tilapia fish head with the gills removed, chop it into two halves, and then soak the chopped fish head in the treatment solution. The weight of the treatment solution is 10 times the weight of the fish head. Submerge the fish head in liquid. Soak at room temperature for 5 hours, take out the fish head after soaking; clean the onion, ginger, garlic, and chili, and cut them into small pieces;

(4) Marinating: marinate the fish head with cornstarch for 3 hours;

(5) Stir fry: Pour lard into the pot, then put the marinated tilapia fish head into the pot and stir fry for 2 minutes, then add salt, chicken essence, and chopped onion, ginger, garlic , chili and sauerkraut, stir-fry for 3 minutes;

(6) Cooking: add cold water, submerge all the fish heads, the amount of cold water is 4 times the weight of the fish head, heat to boil, add soy sauce and cooking wine after the water boils, and continue to boil for 10 minutes;

(7) Concentration: Using the principle of high-temperature evaporation and concentration, concentrate the fish soup until the fish soup becomes between 1/4 and 1/3 of the volume before boiling, and then the fish head soup is obtained.

Example 2

A preparation method of nutritious and convenient fish head soup, comprising the following steps:

(1) Weigh each raw material according to the following parts by weight: 66 parts of tilapia fish head, 1.8 parts of onion, 1.8 parts of ginger, 2.6 parts of garlic, 2.7 parts of red pepper, 2.6 parts of millet pepper, 4 parts of lard, 11 parts of sauerkraut servings, 0.6 servings of salt, 1.3 servings of chicken essence, 1.3 servings of soy sauce, 1.5 servings of cooking wine, and 3.5 servings of cornstarch;

(2) Prepare the treatment liquid: mix the peanuts and the fresh Schisandra fruit in the container according to the ratio of peanut/schisandra = 1:2, mash after mixing, seal the container, and fill the container with nitrogen until the inner pressure of the container is reached. ≥5 standard atmospheres, hold the pressure for 5 minutes, quickly extract the gas in the container after the pressure holding is completed, reduce the internal pressure of the container to below 0.01 standard atmosphere within 10s, hold the pressure for 5 minutes, and balance the internal and external pressure after the pressure holding is completed; open; container, add deionized water with 10 times the total mass of peanuts and schisandra into the container, extract at a constant temperature of 60-65 ° C for 4 hours, air-cool to normal temperature after the extraction, filter to remove the extraction residue, and the filtrate is the treatment solution;

(3) Fish head treatment: Clean the tilapia fish head with the gills removed, chop it into two halves, and then soak the chopped fish head in the treatment solution. The weight of the treatment solution is 10 times the weight of the fish head. Submerge the fish head in liquid. Soak at room temperature for 5 hours, take out the fish head after soaking; clean the onion, ginger, garlic, and chili, and cut them into small pieces;

(4) Marinating: marinate the fish head with cornstarch for 3 hours;

(5) Stir fry: Pour lard into the pot, then put the marinated tilapia fish head into the pot and stir fry for 2 minutes, then add salt, chicken essence, and chopped onion, ginger, garlic , chili and sauerkraut, stir-fry for 3 minutes;

(6) Cooking: add cold water, submerge all the fish heads, the amount of cold water is 4 times the weight of the fish head, heat to boil, add soy sauce and cooking wine after the water boils, and continue to boil for 10 minutes;

(7) Concentration: Using the principle of high-temperature evaporation and concentration, concentrate the fish soup until the fish soup becomes between 1/4 and 1/3 of the volume before boiling, and then the fish head soup is obtained.

Example 3

A preparation method of nutritious and convenient fish head soup, comprising the following steps:

(1) Weigh each raw material according to the following parts by weight: 66 parts of tilapia fish head, 2 parts of onion, 2 parts of ginger, 2.8 parts of garlic, 2.8 parts of red pepper, 2.8 parts of millet pepper, 4 parts of lard, 11 parts of sauerkraut servings, 0.8 servings of salt, 1.5 servings of chicken essence, 1.5 servings of soy sauce, 1.5 servings of cooking wine, and 4 servings of cornstarch;

(2) Prepare the treatment liquid: mix peanuts and fresh schisandra fruits in a container according to the ratio of peanut/schisandra=1:3, mash after mixing, seal the container, and fill the container with nitrogen until the inner pressure of the container is reached. ≥5 standard atmospheres, hold the pressure for 5 minutes, quickly extract the gas in the container after the pressure holding is completed, reduce the internal pressure of the container to below 0.01 standard atmosphere within 10s, hold the pressure for 5 minutes, and balance the internal and external pressure after the pressure holding is completed; open; container, add deionized water with 10 times the total mass of peanuts and Schisandra chinensis into the container, extract at a constant temperature of 60-65 ° C for 5 hours, air-cool to normal temperature after the extraction, filter to remove the extraction residue, and the filtrate is the treatment solution;

(3) Fish head treatment: Clean the tilapia fish head with the gills removed, chop it into two halves, and then soak the chopped fish head in the treatment solution. The weight of the treatment solution is 10 times the weight of the fish head. Submerge the fish head in liquid. Soak at room temperature for 5 hours, take out the fish head after soaking; clean the onion, ginger, garlic, and chili, and cut them into small pieces;

(4) Marinating: marinate the fish head with cornstarch for 3 hours;

(5) Stir fry: Pour lard into the pot, then put the marinated tilapia fish head into the pot and stir fry for 2 minutes, then add salt, chicken essence, and chopped onion, ginger, garlic , chili and sauerkraut, stir-fry for 3 minutes;

(6) Cooking: add cold water, submerge all the fish heads, the amount of cold water is 4 times the weight of the fish head, heat to boil, add soy sauce and cooking wine after the water boils, and continue to boil for 10 minutes;

(7) Concentration: Using the principle of high-temperature evaporation and concentration, concentrate the fish soup until the fish soup becomes between 1/4 and 1/3 of the volume before boiling, and then the fish head soup is obtained.

Comparative Example 1

A preparation method of nutritious and convenient fish head soup, comprising the following steps:

(1) Weigh each raw material according to the following parts by weight: 65.5-66 parts of tilapia fish head, 1.8-2 parts of onion, 1.8-2 parts of ginger, 2.5-2.8 parts of garlic, 2.5-2.8 parts of red pepper, millet pepper 2.5-2.8 parts, lard 3.5-4 parts, sauerkraut 10.5-11 parts, salt 0.5-0.8 parts, chicken essence 1-1.5 parts, light soy sauce 1.2-1.5 parts, cooking wine 1.2-1.5 parts, cornstarch 3.5-4 parts;

(2) Raw material processing: Clean the tilapia head, remove the gills, chop it in half, clean the onion, ginger, garlic, and pepper, and cut it into small pieces;

(3) Marinating: marinate the fish head with cornstarch for 3 hours;

(4) Stir fry: Pour lard into the pot, then put the marinated tilapia fish head into the pot and stir fry for 2 minutes, then add salt, chicken essence, and chopped onion, ginger, garlic , chili and sauerkraut, stir-fry for 3 minutes;

(5) Cooking: Add cold water, submerge all the fish heads, the amount of cold water is 4 times the weight of the fish head, heat to boil, add soy sauce and cooking wine after the water boils, and continue to boil for 10 minutes;

(6) Concentration: Using the principle of high temperature evaporation and concentration, the fish head soup of this comparative example is obtained when the fish soup is concentrated until the volume of the fish soup becomes between 1/4 and 1/3 of the volume before boiling.

Comparative Example 2

A preparation method of nutritious and convenient fish head soup, comprising the following steps:

(1) Weigh each raw material according to the following parts by weight: 66 parts of tilapia fish head, 1.8 parts of onion, 1.8 parts of ginger, 2.6 parts of garlic, 2.7 parts of red pepper, 2.6 parts of millet pepper, 4 parts of lard, 11 parts of sauerkraut servings, 0.6 servings of salt, 1.3 servings of chicken essence, 1.3 servings of soy sauce, 1.5 servings of cooking wine, and 3.5 servings of cornstarch;

(2) Prepare the treatment liquid: mash the peanuts in the container, seal the container, and fill the container with nitrogen until the inner pressure of the container is ≥ 5 standard atmospheres, keep the pressure for 5 minutes, and quickly remove the gas in the container after the pressure is maintained. Pull out, reduce the inner pressure of the container to below 0.01 standard atmospheric pressure within 10s, maintain the pressure for 5 minutes, and balance the pressure inside and outside the container after the pressure maintaining; open the container, add deionized water with 10 times the mass of peanuts into the container, and keep the temperature at 60 ~ 65 ℃ Extraction was carried out for 4h, air-cooled to normal temperature after the extraction, filtered to remove the extraction residue, and the filtrate was the treatment solution of this comparative example;

(3) Fish head treatment: Clean the tilapia fish head with the gills removed, chop it in half, and then soak the chopped fish head into the treatment solution described in this comparative example, and the weight of the treatment solution is 10% of the fish head weight. times, immerse the fish head in the treatment solution. Soak at room temperature for 5 hours, take out the fish head after soaking; clean the onion, ginger, garlic, and chili, and cut them into small pieces;

(4) Marinating: marinate the fish head with cornstarch for 3 hours;

(5) Stir fry: Pour lard into the pot, then put the marinated tilapia fish head into the pot and stir fry for 2 minutes, then add salt, chicken essence, and chopped onion, ginger, garlic , chili and sauerkraut, stir-fry for 3 minutes;

(6) Cooking: add cold water, submerge all the fish heads, the amount of cold water is 4 times the weight of the fish head, heat to boil, add soy sauce and cooking wine after the water boils, and continue to boil for 10 minutes;

(7) Concentration: Using the principle of high temperature evaporation and concentration, the fish head soup of this comparative example is obtained when the fish soup is concentrated until the volume of the fish soup becomes between 1/4 and 1/3 of the volume before boiling.

Comparative Example 3

A preparation method of nutritious and convenient fish head soup, comprising the following steps:

(1) Weigh each raw material according to the following parts by weight: 66 parts of tilapia fish head, 1.8 parts of onion, 1.8 parts of ginger, 2.6 parts of garlic, 2.7 parts of red pepper, 2.6 parts of millet pepper, 4 parts of lard, 11 parts of sauerkraut servings, 0.6 servings of salt, 1.3 servings of chicken essence, 1.3 servings of soy sauce, 1.5 servings of cooking wine, and 3.5 servings of cornstarch;

(2) Prepare the treatment liquid: mash the fresh Schisandra fruit in the container, seal the container, and fill the container with nitrogen until the inner pressure of the container is ≥ 5 standard atmospheres, and keep the pressure for 5 minutes. The gas is extracted, the pressure in the container is reduced to below 0.01 standard atmosphere within 10s, and the pressure is maintained for 5 minutes. After the pressure is maintained, the pressure inside and outside the container is balanced; open the container, and add 10 times the mass of schisandra into the container. Deionized water, 60-65 ℃ constant temperature extraction for 4h, after the extraction, air-cooled to normal temperature, filtered to remove the extraction residue, and the filtrate was the treatment solution of this comparative example;

(3) Fish head treatment: Clean the tilapia fish head with the gills removed, chop it in half, and then soak the chopped fish head into the treatment solution described in this comparative example, the weight of the treatment solution being the weight of the fish head. 10 times, immerse the fish head in the treatment solution. Soak at room temperature for 5 hours, take out the fish head after soaking; clean the onion, ginger, garlic, and chili, and cut them into small pieces;

(4) Marinating: marinate the fish head with cornstarch for 3 hours;

(5) Stir fry: Pour lard into the pot, then put the marinated tilapia fish head into the pot and stir fry for 2 minutes, then add salt, chicken essence, and chopped onion, ginger, garlic , chili and sauerkraut, stir-fry for 3 minutes;

(6) Cooking: add cold water, submerge all the fish heads, the amount of cold water is 4 times the weight of the fish head, heat to boil, add soy sauce and cooking wine after the water boils, and continue to boil for 10 minutes;

(7) Concentration: Using the principle of high temperature evaporation and concentration, the fish head soup of this comparative example is obtained when the fish soup is concentrated until the volume of the fish soup becomes between 1/4 and 1/3 of the volume before boiling.

Example 4

According to the ZBX66038-87 formaldehyde titration method, the amino nitrogen content in the fish head soup prepared in Examples 1-3 and Comparative Examples 1-3 was tested, and the results are shown in Table 1.

Table 1

As can be seen from Table 1, the fish head thick soup prepared by the present invention contains more free amino acids, which makes the fish soup more delicious. It can be seen from Comparative Example 2 and Comparative Examples 1 to 3 that the tilapia fish head is processed according to the present invention. The content of free amino acids in the obtained soup can be further increased by making soup after the liquid treatment. For the occurrence of this technical effect, the peanut and Schisandra extracts have a synergistic effect, and the mixed extract of the two has a significantly better effect than a single extract.

score:

Take the fish head soup of Examples 1, 2, 3 and Comparative Examples 1, 2, and 3, and ask 10 ordinary consumers with healthy vision, taste and smell to observe the color, smell and shape of the fish soup to evaluate, and take the evaluation. The scores with the majority of the scores are used as the evaluation results, as follows:

Table 2: Scoring Criteria Table

Table 3: Sensory score of fish head soup

As can be seen from Table 3, after the tilapia fish head is treated with the treatment solution of the present invention, the soup can be made to make the fish soup more delicious, and the effect of removing the fishy smell of the fish soup is remarkable.

The technical solutions provided by the present invention have been introduced in detail above. For those skilled in the art, according to the idea of the embodiments of the present invention, there will be changes in the specific implementation and application scope. The contents of the description should not be construed as limiting the present invention.

Claims (4)

1. A method for preparing a nutritional and convenient fish head thick soup is characterized by comprising the following steps:

(1) weighing the following raw materials in parts by weight: 65.5-66 parts of tilapia fish head, 1.8-2 parts of green onion, 1.8-2 parts of ginger, 2.5-2.8 parts of garlic, 2.5-2.8 parts of red pepper, 2.5-2.8 parts of millet pepper, 3.5-4 parts of lard, 10.5-11 parts of pickled Chinese cabbage, 0.5-0.8 part of salt, 1-1.5 parts of chicken essence, 1.2-1.5 parts of light soy sauce, 1.2-1.5 parts of cooking wine and 3.5-4 parts of starch;

(2) preparing a treatment solution: mixing peanut and fresh schisandra fruit in a container, mashing after mixing, sealing the container, filling nitrogen into the container until the internal pressure of the container is more than or equal to 5 standard atmospheric pressures, maintaining the pressure for more than 5min, rapidly extracting the gas in the container after the pressure maintaining is finished, reducing the internal pressure of the container to be less than 0.01 standard atmospheric pressure within 10s, maintaining the pressure for more than 5min, and balancing the internal and external pressures of the container after the pressure maintaining is finished; opening the container, adding deionized water into the container, extracting at the constant temperature of 60-65 ℃ for 3-5 h, air-cooling to normal temperature after extraction is finished, filtering to remove extraction residues, wherein the filtrate is the treatment fluid;

(3) fish head treatment: removing gills of tilapia heads, cleaning, chopping into two halves, soaking the chopped tilapia heads into the treatment solution at normal temperature for more than 5 hours, and taking out the tilapia heads after soaking; cleaning scallion, ginger, garlic and pepper, and cutting into small pieces;

(4) pickling: pickling fish head with starch for 3 h;

(5) stir-frying: pouring lard into a pot, putting the pickled tilapia head into the pot, stir-frying for 1-2 minutes, adding salt and chicken essence, and stir-frying for 2-3 minutes together with cut scallion, ginger, garlic, pepper and pickled cabbage;

(6) and (3) cooking: adding cold water to submerge the fish head, heating to boil, and adding light soy sauce and cooking wine after the water is boiled;

(7) concentration: concentrating the fish soup by using a high-temperature evaporation concentration principle until the soup is thick to obtain the fish head soup.

2. The method for preparing the nutritional convenient fish head thick soup according to claim 1, wherein the peanut and the fresh schisandra fruit are mixed in a mass ratio of peanut/schisandra fruit =1: 1-3; opening the container, and adding deionized water into the container, wherein the mass of the deionized water is 10 times of the total mass of the peanuts and the schisandra chinensis.

3. The method for preparing a nutritious and convenient fish head soup as claimed in claim 1, wherein the weight of the treatment solution used for soaking the fish head is more than 10 times of the weight of the fish head, and the fish head is immersed in the treatment solution.

4. The preparation method of the fish head vermicelli pot is characterized by comprising the following steps:

1) dissolving 50g of the fish head puree prepared according to any one of claims 1 to 3 in 300ml of hot water at a temperature of more than 90 ℃ to obtain a re-dissolved fish head puree;

2) adding the re-dissolved fish head thick soup into 80g of the Longkou vermicelli soaked in hot water, and boiling 10g of freeze-dried bean curd for 5min to obtain the delicious thick soup vermicelli pot.