阅读说明：本技术 一种清蒸红鲮鱼制品的制备方法 (Preparation method of steamed dace product ) 是由 龚创奇 于 2019-11-19 设计创作，主要内容包括：本发明公开一种清蒸红鲮鱼制品的制备方法,包括以下步骤：S1原辅料：每批次鲜红鲮鱼40-60份,食用盐2-4份,食用植物油3-5份,辣椒2-5份,味精0.4-0.8份,香辛料粉1-5份；S2原料预处理；S3腌制；S4清蒸；S5烘烤；S6分割；S7调味；S8包装；S9杀菌。该方法制备的清蒸红鲮鱼制品风味独特、口感鲜美、营养保健、安全适用。(The invention discloses a preparation method of a steamed dace product, which comprises the following steps: s1 raw and auxiliary materials: 40-60 parts of dace fresh red per batch, 2-4 parts of edible salt, 3-5 parts of edible vegetable oil, 2-5 parts of pepper, 0.4-0.8 part of monosodium glutamate and 1-5 parts of spice powder; s2, pretreating raw materials; s3 pickling; s4 steaming; s5 baking; s6 segmentation; s7 seasoning; s8 packaging; s9 sterilizing. The steamed dace product prepared by the method has unique flavor, delicious taste, nutrition and health care, and is safe and applicable.)

1. A preparation method of a steamed dace product is characterized by comprising the following steps:

s1 raw and auxiliary materials: 40-60 parts of dace fresh red per batch, 2-4 parts of edible salt, 3-5 parts of edible vegetable oil, 2-5 parts of pepper, 0.4-0.8 part of monosodium glutamate and 1-5 parts of spice powder;

s2 raw material pretreatment: removing scales, gills, wings and eviscerated from the dace, and cleaning the dace for later use;

s3 pickling: mixing dace with edible salt for 1-7 days at indoor temperature of 2-6 deg.C;

s4 steaming: cleaning the pickled dace, putting the dace into a pot according to the production batch, steaming for 30-40 minutes, and taking the dace out of the pot;

s5 baking: setting the baking temperature at 70-80 ℃, shrinking the surface of the fish body according to batches, keeping the water content of the fish body at 30-50% within 180-200 minutes;

s6 segmentation: trimming and cutting the baked dace into fish blocks with uniform size;

s7 seasoning: adding edible vegetable oil, pepper, monosodium glutamate and spice powder according to the total amount of the S1 feeding proportion, and uniformly stirring the edible vegetable oil, the pepper, the monosodium glutamate and the spice powder with the dace in the same machine to achieve a flavoring effect;

s8 packaging: manually bagging according to the quantitative packaging requirement, carrying out vacuum sealing packaging, and strictly operating according to the sanitary requirement;

s9 sterilization: and (4) putting the steamed dace subjected to vacuum packaging into a steam sterilization pot according to batches for sterilization, taking out of the pot and cooling to obtain a finished product.

2. The preparation method according to claim 1, wherein in step S1, 50 parts of dace with fresh red color, 2 parts of edible salt, 3.5 parts of edible vegetable oil, 2 parts of pepper, 0.4 part of monosodium glutamate and 1 part of spice powder are used for each batch.

3. The method of claim 1, wherein the pot used in step S4 is made of stainless steel.

4. The method of claim 1, wherein the water content of the fish body is maintained at 40% in step S5.

5. The method of claim 1, wherein the large fish is cut into 2.5cm by 2.5cm and the small fish remains intact in step S6.

6. The method of claim 1, wherein the steam sterilizer of the step S9 has a specification of JSS48A-22, a design pressure of 0.35/mpa, a pressure proof test pressure of 0.44/mpa, a maximum working pressure of 0.3/mpa, and a design temperature of 145 ℃.

7. The method of claim 1, wherein the steam sterilizer of step S9 is operated at 121 ℃ for 30 minutes.

Technical Field

The invention relates to the field of fish products, and in particular relates to a preparation method of a steamed dace product.

Background

With the improvement of living standard and the change of dietary structure, people not only can meet the flavor and taste of food, but also pay more attention to the novelty, style, health care and safety of the food, and the goal of pursuing enjoyment in the current society is formed. The aquatic animal dace is a rare excellent variety in freshwater fishes in China, has oblate body types, red and bright fish tails, fresh and tender meat quality and rich nutrition, and is an outstanding fish variety. The dace product prepared by adopting a plurality of modern process technologies and having high-quality nutrition fully shows the good development advantages of the dace product, and is popular with people. Therefore, the steamed dace product becomes the first choice delicious good product for safety and health care of current food culture and life, and plays a pioneer role in inheriting the development of traditional delicacies of Chinese folks. The dace has the problems of no taste, no tasty and refreshing meat quality, fishy smell and the like during steaming, so yellow wine and ginger are often used for removing the fishy smell during family steaming, but the taste of the dace is easily changed, and the dace is not suitable for mass production.

Disclosure of Invention

The invention aims to provide a preparation method of a steamed dace product which is unique in flavor, delicious in taste, nutritional, health-care, safe and applicable.

The technical scheme of the invention is realized as follows:

a preparation method of a steamed dace product comprises the following steps:

s1 raw and auxiliary materials: 40-60 parts of dace fresh red per batch, 2-4 parts of edible salt, 3-5 parts of edible vegetable oil, 2-5 parts of pepper, 0.4-0.8 part of monosodium glutamate and 1-5 parts of spice powder;

s2 raw material pretreatment: removing scales, gills, wings and eviscerated from the dace, and cleaning the dace for later use;

s3 pickling: mixing dace with edible salt for 1-7 days at indoor temperature of 2-6(3.9) ° C;

s4 steaming: slightly cleaning the pickled dace, putting the dace into a pot according to the production batch, steaming for 30-40 minutes, and taking the dace out of the pot;

s5 baking: setting the baking temperature at 70-80 ℃, shrinking the surface of the fish body according to batches, keeping the water content of the fish body at 30-50% within 180-200 minutes;

s6 segmentation (trimming): trimming and cutting the baked dace into fish blocks with uniform size;

s7 seasoning: adding edible vegetable oil, pepper, monosodium glutamate and spice powder according to the total amount of the S1 feeding proportion, and uniformly stirring the edible vegetable oil, the pepper, the monosodium glutamate and the spice powder with the dace in the same machine to achieve a flavoring effect;

s8 packaging: manually bagging according to the quantitative packaging requirement, carrying out vacuum sealing packaging, and strictly operating according to the sanitary requirement;

s9 sterilization: and (4) putting the steamed dace subjected to vacuum packaging into a steam sterilization pot according to batches for sterilization, taking out of the pot and cooling to obtain a finished product.

The preparation method comprises the step S1 of 50 parts of dace with fresh red color, 2 parts of edible salt, 3.5 parts of edible vegetable oil, 2 parts of pepper, 0.4 part of monosodium glutamate and 1 part of spice powder.

In the preparation method, the pan used in the step S4 is made of stainless steel.

The preparation method comprises the step S5 of keeping the water content of the fish body at 40%.

In the preparation method, the big fish is cut into 2.5cm by 2.5cm in step S6, and the small fish is kept in a whole strip.

In the preparation method, the specification model of the steam sterilization pot in the step S9 is JSS48A-22, the design pressure is 0.35/mpa, the pressure resistance test pressure is 0.44/mpa, the highest working pressure is 0.3/mpa, and the design temperature is 145 ℃.

The preparation method comprises the step of sterilizing the steam sterilization pot in the step S9 at the temperature of 121 ℃ for 30 minutes.

The invention has the following beneficial effects:

the preparation method of the steamed dace product is mainly characterized by fine material selection, strict process, exquisite preparation, unique flavor, nutrition and safety, fully shows the noble quality and rare characteristics of the steamed dace, and plays a good role in the development and economic benefit of freshwater resource fishes such as the dace eating fuchsia in China.

The preparation method of the steamed dace product can effectively remove redundant moisture in fish meat, retain partial moisture, ensure the freshness and tenderness of the fish meat, ensure the very delicious taste of the fish meat, and prevent fishy smell of the fish;

in addition, in order to meet the requirements of taste and color, the prior art mostly adopts the method of mixing the sauce and the food materials too early, and the physical and chemical reaction can occur in the high-temperature cooking process to influence the delicate taste of the fish, but if the sauce is not cooked, a little astringent taste exists in the sauce. Therefore, the method adopts a mode of steaming before stirring, the delicate taste of the dace is kept, and the astringency of the sauce is removed by using a steam sterilization mode.

Detailed Description

For a more clear understanding of the technical features, objects and advantages of the present invention, reference is now made to the following detailed description of the embodiments of the present invention taken in conjunction with the accompanying drawings, which are included to illustrate and not to limit the scope of the present invention.