CN102715548A - Fragrance fillet and manufacture method of fragrance fillet - Google Patents
Fragrance fillet and manufacture method of fragrance fillet Download PDFInfo
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- CN102715548A CN102715548A CN2012101734978A CN201210173497A CN102715548A CN 102715548 A CN102715548 A CN 102715548A CN 2012101734978 A CN2012101734978 A CN 2012101734978A CN 201210173497 A CN201210173497 A CN 201210173497A CN 102715548 A CN102715548 A CN 102715548A
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Abstract
The invention relates to fragrance fillet and a manufacture method of the fragrance fillet. The fragrance fillet mainly consists of 950 to 1050 weight parts of major ingredient fillet, 16 to 20 parts of starch, 1 to 2 parts of chicken powder, 8 to 10 parts of common salt, 4 to 6 parts of monosodium glutamate and 3 to 4 parts of sodium bicarbonate according to proportions. The raw material standardization, the product standardization and the process standardization of the fragrance fillet can be realized.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of drifting fragrance fillet and preparation method thereof.
Background technology
The famous scientist's Qian Xuesen that calls modern fast food " great revolution on the human history " proposes: should set up the fast food center in some big cities of China; High efficiency and low cost with scale management; Satisfy broad masses' diet needs; Accelerate the paces of the socialization of housework, promote Chinese economic development.Yet, even to this day, every aspect such as from the production to the management style, the present situation of fast food still exists huge gap with social requirement, and many insiders propose: fast food should be walked the road of standardization, industrialization.At present, fast food need develop from the empirical direction to standardization, industrialization of individual skill, finally accomplishes the standardization of the process of being not only, the corporate image standardization, and more to realize raw material standardization, the standardization of products and process standardization.
Snakeheaded fish is claimed snakehead, snakeheaded fish, snakeskin fish, Piranha, duration and degree of heating, multiple names such as wealth fish again.Shennong's Herbal is classified as top grade, and Li Shizhen (1518-1593 A.D.) is said: " murrel head has seven-star, and the long body of shape circle equates end to end, and thin squama, look black, and the spot decorative pattern is arranged, type pallas pit viper quite, and shape is hateful, the Nan Renzhen food." the snakeheaded fish place of production: snakeheaded fish is in harmony gulf, the Yellow River wetland in river other the Northwests is just few more in China and distributes except that Shaanxi, west area Heyang, all produce in the fresh water rivers of various places, lake, Gou Tang, the pond.The snakeheaded fish delicious flavour, highly nutritive is eaten snakeheaded fish and is also had the effect to diminishing inflammation of wound.But the existing product of making of snakeheaded fish is not also realized standardization, so its individual skill because of the cook causes product to vary.
Summary of the invention
The present invention provides a kind of drifting fragrance fillet and preparation method thereof, and purpose is that the product that solves existing flower clam is not realized standardized problem.
For achieving the above object, first kind of technical scheme that the present invention adopts is: a kind of drifting fragrance fillet, and said drifting fragrance fillet are mainly processed by the major ingredient fillet of 950 ~ 1050 weight portions and the auxiliary material of following weight portion:
16 ~ 20 parts of starch;
1 ~ 2 part of chickens' extract;
8 ~ 10 parts of salt;
4 ~ 6 parts of monosodium glutamates;
3 ~ 4 parts of sodium acid carbonates.
For achieving the above object; Second kind of technical scheme that the present invention adopts is: a kind of method of making the drifting fragrance fillet; Said method comprises carries out stirring operation with said major ingredient fillet and auxiliary material by processing compound; Under 0-5 ℃ of condition pickled 2-3 hour, more pickled good fillet are wrapped up in the powder operation, and make dip synchronously.
Related content in the technique scheme is explained as follows:
1, in the such scheme, said fillet adopt the snakeheaded fish sheet.
2, in the such scheme, said fillet cut into length and width earlier and are of a size of 3.5 * 4 centimetres sheet before stirring operation, and whenever to flake a fish heavily be 8 ~ 10g.
3, in the such scheme, said mixing time is 2 ~ 4 minutes.Its best mixing time is 3 minutes.
4, in the such scheme, the said powder operation employing dehydrated potato powder of wrapping up in.
5, in the such scheme, the batching of said dip is: Thailand's chicken spread 500 grams, catsup 150 grams, chilli garlic sauce 100 grams, lemon juice 50 grams, salad oil 100 grams, water 500 grams, sugar 58 grams, light-coloured vinegar 30 grams; Being put into a pot interior naked light to sauce endures and formed in 30 minutes.
Because the technique scheme utilization, the present invention compared with prior art has advantage and effect:
The present invention can realize raw material standardization, the standardization of products and the process standardization of drifting fragrance fillet.
Description of drawings
Accompanying drawing 1 is a flow chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is further described:
Embodiment one: a kind of drifting fragrance fillet and preparation method thereof
A kind of drifting fragrance fillet, said drifting fragrance fillet are mainly processed by the major ingredient fillet of 950 ~ 1050 weight portions and the auxiliary material of following weight portion:
16 ~ 20 parts of starch;
1 ~ 2 part of chickens' extract;
8 ~ 10 parts of salt;
4 ~ 6 parts of monosodium glutamates;
3 ~ 4 parts of sodium acid carbonates.
Shown in accompanying drawing 1, a kind of method of making the drifting fragrance fillet, said fillet adopt the snakeheaded fish sheet.
The further optimized technical scheme of the specific embodiment of the invention is carried out stirring operation with said major ingredient fillet and auxiliary material by processing compound, under 0-5 ℃ of condition pickled 2-3 hour, more pickled good fillet is wrapped up in the powder operation, and makes dip synchronously.
The further optimized technical scheme of the specific embodiment of the invention, said fillet cut into length and width earlier and are of a size of 3.5 * 4 centimetres sheet before stirring operation, and whenever to flake a fish heavily be 8 ~ 10g.
The further optimized technical scheme of the specific embodiment of the invention, said mixing time are 2 ~ 4 minutes
The further optimized technical scheme of the specific embodiment of the invention, the said powder operation employing dehydrated potato powder of wrapping up in
The further optimized technical scheme of the specific embodiment of the invention, the batching of said dip is: Thailand's chicken spread 500 grams, catsup 150 grams, chilli garlic sauce 100 grams, lemon juice 50 grams, salad oil 100 grams, water 500 grams, sugar 58 grams, light-coloured vinegar 30 grams; Being put into a pot interior naked light to sauce endures and formed in 30 minutes
When edible, the drifting fragrance fillet that the present invention is made are heated to ripe getting final product, and mode of heating can be that heating using microwave or oil cauldron fry.
Embodiment two: a kind of drifting fragrance fillet and preparation method thereof
A kind of drifting fragrance fillet, the batching of said drifting fragrance fillet is following:
Fillet 1000 grams
Starch 18 grams;
Chickens' extract 1 gram;
Salt 9 grams;
Monosodium glutamate 5 grams;
Sodium acid carbonate 3 grams.
Shown in accompanying drawing 1, make the method for drifting fragrance fillet, step is following:
1, neck material: raw material: snakeheaded fish sheet.Confirm snakeheaded fish sheet quantity, whether go bad, have peculiar smell.
2, thaw: the snakeheaded fish sheet of getting is thawed naturally.The standard of thawing: do not have in the snakeheaded fish sheet and freeze, thaw fully.
3, manual section: the snakeheaded fish sheet is cut into length and width 3.5-4 centimetre, heavily is 8-10g.The section standard: size does not evenly have the cutter of company phenomenon.
4, weigh, soak: per 50 jin of one basin of fillet weighed up.To steep material and stir, soak 15 minutes by standard (basin adds 15 jin of water and bubble material).
5, flushing, control water: with soaked fillet water flushing 30 minutes.Poured basket internal control water into 10 minutes.
6, machine stirs: the matching criterion according to stirring technique stirs mixing time 3 minutes.The stirring standard: snakeheaded fish sheet and batching stir, the no caking phenomenon of preparing burden.
7, weigh: pour into after the stirring in the storing basin.The good name of an article of mark, stirring date, mixing time, weight.
8, pickle: be placed in pickled go-cart pickled; Pickled temperature controlled 0 ℃-5 ℃; Naturally the pickled time: 2-3 hour.
9, wrap up in powder: will pickle fillet and potato and fully wrap up in powder, and shrug off unnecessary powder, fillet were once yolk yellow after sheet was wrapped up in powder.
10, dip is made: Thailand's chicken spread 500 grams, catsup 150 grams, chilli garlic sauce 100 grams, lemon juice 50 grams.Salad oil 100 grams, water 500 grams, sugar 58 grams, light-coloured vinegar 30 grams.Be put into a pot interior naked light to sauce and endured 30 minutes, do not stop to stir, prevent sticking pot.
11, packing, quick-frozen: will wrap the powder fillet and pack, 250 gram fillet are joined 60 gram dips and are packed.Arrange quick-frozen according to quick-freeze craft, quick-frozen: product is smooth, adfreezing.
The foregoing description only is explanation technical conceive of the present invention and characteristics, and its purpose is to let the personage who is familiar with this technology can understand content of the present invention and enforcement according to this, can not limit protection scope of the present invention with this.All equivalences that spirit is done according to the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (7)
1. drifting fragrance fillet, it is characterized in that: said drifting fragrance fillet are mainly processed by the major ingredient fillet of 950 ~ 1050 weight portions and the auxiliary material of following weight portion:
16 ~ 20 parts of starch;
1 ~ 2 part of chickens' extract;
8 ~ 10 parts of salt;
4 ~ 6 parts of monosodium glutamates;
3 ~ 4 parts of sodium acid carbonates.
2. drifting fragrance fillet according to claim 1 is characterized in that: said fillet adopt the snakeheaded fish sheet.
3. method that adopts major ingredient and auxiliary material in claim 1 or 2 to make the drifting fragrance fillet; It is characterized in that: said method comprises carries out stirring operation with said major ingredient fillet and auxiliary material by processing compound; Under 0-5 ℃ of condition pickled 2-3 hour; Again pickled good fillet are wrapped up in the powder operation, and make dip synchronously.
4. the method for making drifting fragrance fillet according to claim 3 is characterized in that: said fillet cut into length and width earlier and are of a size of 3.5 * 4 centimetres sheet before stirring operation, and whenever to flake a fish heavily be 8 ~ 10g.
5. the method for making drifting fragrance fillet according to claim 3 is characterized in that: said mixing time is 2 ~ 4 minutes.
6. the method for making drifting fragrance fillet according to claim 3 is characterized in that: the said powder operation employing dehydrated potato powder of wrapping up in.
7. the method for making drifting fragrance fillet according to claim 3 is characterized in that: the batching of said dip is: Thailand's chicken spread 500 grams, catsup 150 grams, chilli garlic sauce 100 grams, lemon juice 50 grams, salad oil 100 grams, water 500 grams, sugar 58 grams, light-coloured vinegar 30 grams; Being put into a pot interior naked light to sauce endures and formed in 30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101734978A CN102715548A (en) | 2012-05-31 | 2012-05-31 | Fragrance fillet and manufacture method of fragrance fillet |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101734978A CN102715548A (en) | 2012-05-31 | 2012-05-31 | Fragrance fillet and manufacture method of fragrance fillet |
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| CN102715548A true CN102715548A (en) | 2012-10-10 |
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| CN2012101734978A Pending CN102715548A (en) | 2012-05-31 | 2012-05-31 | Fragrance fillet and manufacture method of fragrance fillet |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704778A (en) * | 2013-12-11 | 2014-04-09 | 荣成冠辰水产有限公司 | Preparation method for vinegared pneumatophorus japonicus fish fillet food |
| CN103719938A (en) * | 2013-12-24 | 2014-04-16 | 张文艳 | Making method of compressed fish slices capable of keeping muscle fiber |
| CN103919172A (en) * | 2014-04-28 | 2014-07-16 | 上海洋琪工贸有限公司 | Processing process for sushi menhaden |
| CN104905313A (en) * | 2015-01-28 | 2015-09-16 | 中港（福建）水产食品有限公司 | Making method of mustard-flavor sliced mackerel can |
-
2012
- 2012-05-31 CN CN2012101734978A patent/CN102715548A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704778A (en) * | 2013-12-11 | 2014-04-09 | 荣成冠辰水产有限公司 | Preparation method for vinegared pneumatophorus japonicus fish fillet food |
| CN103719938A (en) * | 2013-12-24 | 2014-04-16 | 张文艳 | Making method of compressed fish slices capable of keeping muscle fiber |
| CN103919172A (en) * | 2014-04-28 | 2014-07-16 | 上海洋琪工贸有限公司 | Processing process for sushi menhaden |
| CN103919172B (en) * | 2014-04-28 | 2017-11-07 | 上海洋琪工贸股份有限公司 | The processing technology of sushi catfish |
| CN104905313A (en) * | 2015-01-28 | 2015-09-16 | 中港（福建）水产食品有限公司 | Making method of mustard-flavor sliced mackerel can |
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Application publication date: 20121010 |