阅读说明：本技术 一种烤鱼的制备工艺 (Preparation process of grilled fish ) 是由 李强 于 2020-05-29 设计创作，主要内容包括：本发明涉及一种烤鱼的制备工艺,包括以下步骤：A：采用鲜活的鱼作为原料鱼,要求无死鱼、病鱼和畸形鱼；B：去除原料鱼的鳞片,从背部破头部至鱼尾把原料鱼开成两半,去除内脏、鱼鳃和腹内黑膜,清洗,切割原料鱼表面；C：使用食品添加剂、盐和水制成药水,香料置于药水内,原料鱼放入药水内至少静泡2小时,静泡温度控制在9℃-11℃；D：捞鱼,控水,把烤鱼腌料均匀的抹在鱼体的正反两面；E：一条鱼对应装一个袋,封口机给袋封口,得到烤鱼产品；F：烤鱼产品速冻降温,使其置于负18℃的环境下存储。本发明制备的烤鱼产品鱼肉无腥味、有天然香味和肉质嫩滑。(The invention relates to a preparation process of grilled fish, which comprises the following steps: a: fresh and live fish is adopted as raw material fish, and dead fish, diseased fish and malformed fish are required; b: removing scales of raw material fish, cutting the raw material fish into two halves from the head broken at the back to the tail, removing internal organs, gills and black membranes in the abdomen, cleaning, and cutting the surface of the raw material fish; c: preparing liquid medicine by using food additive, salt and water, placing spice into the liquid medicine, placing raw material fish into the liquid medicine, and statically soaking for at least 2 hours, wherein the static soaking temperature is controlled to be 9-11 ℃; d: fishing fish, controlling water, and uniformly smearing the grilled fish marinade on the front and back surfaces of the fish body; e: correspondingly bagging one fish, and sealing the bags by a sealing machine to obtain a roasted fish product; f: and (4) quickly freezing and cooling the roasted fish product, and storing the roasted fish product in an environment with the temperature of minus 18 ℃. The roasted fish product prepared by the invention has no fishy smell, natural fragrance and tender and smooth meat quality.)

1. A preparation process of grilled fish is characterized by comprising the following steps: the preparation process of the grilled fish comprises the following steps:

raw material selection: fresh and live fish is adopted as raw material fish, and dead fish, diseased fish and malformed fish are required;

the method comprises the following steps: removing scales of raw material fish, cutting the raw material fish into two halves from the head broken at the back to the tail, removing internal organs, gills and black membranes in the abdomen, cleaning, and cutting the surface of the raw material fish;

medicine soaking: preparing a liquid medicine by using food additives, salt and water, placing a spice bag in the liquid medicine, and placing the raw material fish into the liquid medicine for static soaking for at least 2 hours, wherein the static soaking temperature is controlled to be 9-11 ℃;

seasoning: fishing out the fish, draining, and uniformly smearing the grilled fish marinade on the front and back surfaces of the fish body;

packaging: correspondingly bagging one fish, and sealing the bags by a sealing machine to obtain a roasted fish product;

a storage step: and (4) quickly freezing and cooling the roasted fish product, and storing the roasted fish product in an environment with the temperature of minus 18 ℃.

2. The process for preparing a grilled fish according to claim 1, wherein: the food additive in the medicine soaking step comprises a compound moisture retention agent.

3. The process for preparing a grilled fish according to claim 2, wherein: the compound moisture retention agent comprises a compound moisture retention agent CDK 316.

4. The process for preparing a grilled fish according to claim 1, wherein: the grilled fish pickling materials in the seasoning step comprise a grilled fish pickling material A and/or a grilled fish pickling material E; the grilled fish pickling material A and the grilled fish pickling material E are preferably mixed in equal amount.

5. The process for preparing a grilled fish according to claim 1, wherein: the spice in the spice bag in the medicine soaking step comprises one or more of ginger, green Chinese onion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and/or garlic.

6. The process for preparing a grilled fish according to claim 1, wherein: and detecting the roasted fish product in the storage step by a metal detector.

7. The process for preparing a grilled fish according to claim 1, wherein: the surface of the raw fish in the raw material processing step is cut along the length direction of the raw fish, and the raw fish is cut at an angle along the length direction of the raw fish.

8. The process for preparing a grilled fish according to claim 7, wherein: the cutting depth is 0.3-1.5 cm.

9. The process for preparing a grilled fish according to claim 1, wherein: the raw material fish in the raw material selection step comprises at least one of carp, black carp, grass carp, silver carp, bighead carp, crucian carp, megalobrama, weever and/or tilapia.

10. The process for preparing a grilled fish according to claim 1, wherein: the raw material fish body in the packaging step is opened into a sheet shape in the bag, and the fish body is preferably opened into a butterfly shape in the bag.

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation process of grilled fish.

Background

The fish is easy to process and good in taste, and is popular with people. Many fish processing techniques, such as common grilled fish, boiled fish, sauerkraut fish, etc., are difficult to mass-produce in an industrial form because fish meat is easily rotten.

Although the baked fish product prepared by the method has good color and luster, good flavor, loose meat quality, chewy property and good taste and is deeply favored by people, the baked fish product is seriously dehydrated and baked in the preparation process, so that the meat quality of the baked fish product is aged, and the taste of the baked fish is influenced.

Disclosure of Invention

The invention aims to provide a preparation process of grilled fish, and the grilled fish product prepared by the preparation process of grilled fish has the advantages of natural fragrance and tender meat quality.

The above object of the present invention is achieved by the following technical solutions:

a preparation process of grilled fish comprises the following steps:

raw material selection: fresh and live fish is adopted as raw material fish, and dead fish, diseased fish and malformed fish are required;

the method comprises the following steps: removing scales of raw material fish, cutting the raw material fish into two halves from the head broken at the back to the tail, removing internal organs, gills and black membranes in the abdomen, cleaning, and cutting the surface of the raw material fish;

medicine soaking: preparing a liquid medicine by using food additives, salt and water, placing a spice bag in the liquid medicine, and placing the raw material fish into the liquid medicine for static soaking for at least 2 hours, wherein the static soaking temperature is controlled to be 9-11 ℃;

seasoning: fishing out the fish, draining, and uniformly smearing the grilled fish marinade on the front and back surfaces of the fish body;

packaging: correspondingly bagging one fish, and sealing the bags by a sealing machine to obtain a roasted fish product;

a storage step: and (4) quickly freezing and cooling the roasted fish product, and storing the roasted fish product in an environment with the temperature of minus 18 ℃.

The invention is further configured to: the food additive in the medicine soaking step comprises a compound moisture retention agent.

The invention is further configured to: the compound moisture retention agent comprises a compound moisture retention agent CDK 316.

The invention is further configured to: the grilled fish pickling materials in the seasoning step comprise a grilled fish pickling material A and/or a grilled fish pickling material E; the grilled fish pickling material A and the grilled fish pickling material E are preferably mixed in equal amount.

The invention is further configured to: the spice in the spice bag in the medicine soaking step comprises one or more of ginger, green Chinese onion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and/or garlic.

The invention is further configured to: and detecting the roasted fish product in the storage step by a metal detector.

The invention is further configured to: the surface of the raw fish in the raw material processing step is cut along the length direction of the raw fish, and the raw fish is cut at an angle along the length direction of the raw fish.

The invention is further configured to: the cutting depth is 0.3-1.5 cm.

The invention is further configured to: the raw material fish in the raw material selection step comprises at least one of carp, black carp, grass carp, silver carp, bighead carp, crucian carp, megalobrama, weever and/or tilapia.

The invention is further configured to: the raw material fish body in the packaging step is opened into a sheet shape in the bag, and the fish body is preferably opened into a butterfly shape in the bag.

In conclusion, the beneficial technical effects of the invention are as follows:

1. the preparation process of the grilled fish is simple in steps and strong in operability, and the obtained grilled fish product is in a frozen state, keeps the meat quality fresh and is convenient to sell;

2. the raw material fish is statically soaked in the liquid medicine, the compound water retention agent CDK316 is contained in the liquid medicine, and the compound water retention agent CDK316 reduces dehydration of the raw material fish so as to keep the meat quality of the raw material fish fresh, so that the change of the meat quality of the roasted fish product obtained by freezing is reduced, the meat quality of the roasted fish product is tender and smooth, and the taste of the meat quality of the roasted fish product is optimized;

3. soaking a spice bag in the liquid medicine, wherein the spice bag comprises ginger, green Chinese onion, dried pepper, pepper powder, wine, caraway, dried pepper, celery and garlic, and the raw material fish is placed in the liquid medicine for static soaking for at least two hours, so that on one hand, the fishy smell of the raw material fish is removed, and on the other hand, the meat quality of the raw material fish has slight natural fragrance;

4. the temperature of the raw material fish in the liquid medicine for static soaking is controlled to be 9-11 ℃, so that the deterioration of the raw material fish is reduced, the quality of the meat of the raw material fish is kept, and the optimization of the quality of the roasted fish product is facilitated;

5. the grilled fish pickling material A and/or the grilled fish pickling material E are/is smeared on the surface of the raw material fish, so that on one hand, the freshness of the raw material fish is kept, on the other hand, the fragrance of the raw material fish is improved, the quality of a grilled fish product is improved, the meat quality of the grilled fish product is tender and smooth, and the mouth feel of the meat quality of the grilled fish product is optimized;

6. the surface of the raw material fish is cut along the length direction of the raw material fish, the raw material fish is cut at an angle along the length direction of the raw material fish, the cutting depth is 1-1.5cm, and the raw material fish is favorable for being tasty when being soaked with medicine and seasoned, so that the quality of the roasted fish product is optimized;

7. the grilled fish products are unpacked at home, in restaurants, barbecue shops and the like, directly grilled and can be eaten after being baked to be well done, and the grilled fish products are convenient to process and eat.

Detailed Description

The present invention will be described in further detail below.

A preparation process of roasted fish is characterized in that the roasted fish product prepared by the process is tender and smooth in meat quality and has light natural fragrance, generally, when the roasted fish product is prepared on a large scale, fish with relatively less earthy taste is required to be selected as a raw material, and fishes and shrimps which are mixedly cultured, reservoir fishes and Hainan fishes have relatively less earthy taste, so that the earthy taste of the fish can be reduced by a temporary culture mode. Temporarily culturing the fish in a clean running water environment to reduce the earthy smell of the fish, and adding ice blocks into the water to reduce the mobility of the fish, thereby reducing the injury of the fish body. Among them, the fish includes carp, black carp, grass carp, silver carp, bighead carp, crucian carp, megalobrama, weever and tilapia, and since tilapia and grass carp are cheap and have delicious meat quality, they are generally used as raw materials for grilled fish products.

Wherein, the compound water retention agent CDK316 adopted by the invention is manufactured by Xiamen MindeYong food science and technology limited company; grilled fish marinating material a and grilled fish marinating material E were manufactured by bayohiyi oceanic bioengineering gmbh or zhaoqingyi oceanic bioengineering gmbh.