阅读说明：本技术 一种淡水鱼的炸制方法 (Method for frying freshwater fish ) 是由 谢铁军 于 2019-11-25 设计创作，主要内容包括：一种淡水鱼的炸制方法,包括以下步骤：将淡水鱼扩成肉块并去腥,采用茶油对去腥后的肉块进行油炸,油炸温度为100~250℃,直至肉块外酥里嫩。本发明通过特殊的炸鱼方式,一方面能够使肉块外部精美可观,肉质外酥里嫩,且香味十足,并彻底避免了油炸过程中的致癌物对人体健康的危害；另一方面,能够将肉块外层的细菌消除,并通过将配选的口味调料与肉块进行密封低温发酵,又可将内层的细菌本身作为发酵的酵母,从而消除内层细菌,实现没有经过肉质污染的蛋白质发酵。(A method for frying freshwater fish includes such steps as expanding freshwater fish to become meat blocks, removing fishy smell, frying the meat blocks in tea oil at 100 ~ 250 deg.C until the meat blocks become crisp outside and tender inside, and features beautiful external, crisp outside and tender inside, and no damage to human body caused by carcinogen.)

1. A method for frying freshwater fish is characterized by comprising the following steps: expanding the freshwater fish into meat blocks and removing fishy smell,

frying the meat blocks with the fishy smell removed by using the tea oil at the frying temperature of 100 ~ 250 ℃ until the meat blocks are crisp outside and tender inside.

2. The method for frying freshwater fish according to claim 1, wherein the tea oil is wild tea oil.

3. Method for frying freshwater fish according to claim 1 or 2, wherein the frying temperature is 150 ~ 200 ℃.

4. The method for frying freshwater fish according to claim 1 or 2, wherein the frying time of the freshwater fish is 3 ~ 8 min.

5. The method for frying freshwater fish of claim 1 or 2, wherein the freshwater fish selected before the expansion of the freshwater fish is a live fish.

6. The method for frying freshwater fish according to claim 1 or 2, wherein the freshwater fish is fed for six months or more before processing, and the feed is at least one of grass, bean curd, and sweet potato residue.

7. The method for frying freshwater fish according to claim 1 or 2, wherein the fried meat pieces are mixed and stirred with a selected flavor seasoning, and then the mixture is sealed and fermented at low temperature.

8. The method of claim 7, wherein the low temperature is 3 ~ 7 ℃ refrigerator fresh.

9. The method of claim 7, wherein the low temperature fermentation time is not less than 5 days.

10. The method of claim 9, wherein the low temperature fermentation time is 6 ~ 10 days.

Technical Field

The invention relates to the field of freshwater fish processing, in particular to a freshwater fish frying method.

Background

The freshwater fish has the characteristics of high protein content, low cholesterol, rich nutrition, easy digestion and absorption by human bodies and the like, and is a very popular food in diet of people. However, the processing utilization rate of freshwater fish is low at present, and when the freshwater fish enters a family or a hotel dining table to be made into dishes, nutrient substances such as high calcium in bony spur are easily lost.

At present, the cooked fish produced in large scale by using the frying method has the disadvantages of self, on one hand, because the oil is easy to generate benzopyrene which is a carcinogenic substance at high temperature, for example, rapeseed oil is at more than 100 ℃, as long as the temperature reaches about 130-.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provide a method for frying freshwater fish, which has good taste, crisp outside and tender inside, no carcinogen and no pollution.

The technical scheme includes that the method for frying the freshwater fish comprises the following steps of expanding the freshwater fish into meat blocks and removing fishy smell, frying the meat blocks with the fishy smell removed by adopting tea oil, wherein the frying temperature is 100 ~ 250 ℃ until the meat blocks are crisp outside and tender inside.

Further, the tea oil is wild tea oil.

Further, the frying temperature was 150 ~ 200 ℃.

Further, the frying time of the freshwater fish is 3 ~ 8 min.

Furthermore, the freshwater fish selected before the fish expansion is required to be live fish.

Furthermore, the freshwater fish is fed for more than six months before processing, and the feed is at least one of grass, bean curd and sweet potato residue.

Further, the fried meat blocks and the selected flavor seasoning are mixed and stirred, and then are sealed for low-temperature fermentation.

Further, the low temperature is 3 ~ 7 ℃ for refrigerator fresh keeping.

Further, the low-temperature fermentation time is not less than 5 days.

Further, the low-temperature fermentation time was 6 ~ 10 days.

The invention has the beneficial effects that: according to the invention, through a special fish frying mode, on one hand, the meat blocks are exquisite and considerable in outside, crisp in outside and tender in inside, and rich in fragrance, and the harm of carcinogens to human health in the frying process is thoroughly avoided; on the other hand, the bacteria on the outer layer of the meat can be eliminated, the selected flavor seasoning and the meat are subjected to sealed low-temperature fermentation, and the bacteria on the inner layer can be used as fermentation yeast, so that the bacteria on the inner layer are eliminated, and the protein fermentation without meat pollution is realized.

Detailed Description

The present invention will be described in further detail with reference to specific examples.

A method for frying freshwater fish comprises expanding freshwater fish into meat pieces, removing fishy smell, and frying the meat pieces with oleum Camelliae at 100 ~ 250 deg.C until the meat pieces are crisp outside and tender inside.

The fresh water fish processing mode of the embodiment is quite healthy, for example, rapeseed oil is used for frying meat blocks at the temperature of more than 100 ℃ as long as the fried meat blocks reach 130-150 ℃, benzopyrene can be generated, however, if the frying temperature is too low, the meat blocks cannot be made into crispy and tender meat blocks in the outer side, and the tea oil cannot generate benzopyrene within 300 ℃.

The freshwater fish is fed by grass carp or male fish, the feed is at least one of grass, bean curd and sweet potato residue, the grass carp or the male fish is usually fed in about 2 months, namely about two jin of the fry are usually put into a pond or a field, and at least one of grass, bean curd and sweet potato residue is used as the feed, namely the pure biological feed is used for feeding, so that the grass carp or the male fish can grow fast, have more meat and have more tender and fragrant meat, and the grass carp or the male fish can be processed when being fed for more than six months, usually 6 ~ 8 months, 2 months and 8 ~ 10 months, for example, the grass carp is almost three jin heavy.

In the embodiment, the freshwater fish selected before expanding the fish must be live fish so as to ensure the freshness of the meat quality. The automatic fish that expands of machine is preferably adopted to this embodiment, labour saving and time saving, and the batchization of being convenient for is gone on. After the meat blocks are cleaned, the meat blocks are subjected to fishy smell removing treatment.

The meat blocks can be directly eaten, and the meat blocks can be made into sauced cans and the like, and the organic fish cans without any preservative and additive are specifically operated as follows:

mixing the fried meat pieces with the flavoring agent, stirring, sealing, and fermenting at low temperature.

Specifically, the selected flavoring can be selected according to different tastes of people, such as semen Sojae Preparatum auxiliary materials, chopped Capsici fructus, and side dish auxiliary materials. Since the chopped chili pepper is the most common side dish for freshwater fish, especially in south, such as Hunan and the like, the chopped chili pepper has a very good taste with the freshwater fish, so the chopped chili pepper is preferably used as a seasoning with matched taste to be mixed and stirred with meat blocks.

The fish meat is high-protein meat, bacteria are easily bred, and if the inner layer and the outer layer of the fish meat are fried to be yellow, the fish meat cannot be fermented, so that the frying temperature of 100 ~ ℃ is set to ensure that the outer layer of the fish meat is yellow, the bacteria on the outer layer are killed by frying at high temperature, the bacteria on the outer layer cannot be removed after the inner layer is wrapped by the outer layer, and the bacteria on the inner layer are used as yeast for fermentation even if the bacteria exist in the inner layer, so that the bacteria are eliminated, so that the fermentation is protein fermentation without meat pollution, the low-temperature fermentation time of the embodiment is preferably 6 ~ days.

It can be understood that the invention can be used for packaging fishes in packaging bags besides making fishes into cans.

In conclusion, the invention can make the meat block have exquisite and considerable external part, crisp external meat and tender internal meat, has sufficient fragrance and does not generate carcinogenic substances by a special fish frying mode; through carrying out sealed low-temperature fermentation on the selected flavor seasoning and the meat blocks and combining with the frying temperature, the outside bacteria are eliminated, and the bacteria in the inner layer can be used as the yeast for fermentation, so that the bacteria in the inner layer are eliminated, and the protein fermentation without meat pollution is realized.