WO2013181895A1 - Red wine fish and method for preparing same - Google Patents

Red wine fish and method for preparing same Download PDF

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Publication number
WO2013181895A1
WO2013181895A1 PCT/CN2012/082889 CN2012082889W WO2013181895A1 WO 2013181895 A1 WO2013181895 A1 WO 2013181895A1 CN 2012082889 W CN2012082889 W CN 2012082889W WO 2013181895 A1 WO2013181895 A1 WO 2013181895A1
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WO
WIPO (PCT)
Prior art keywords
fish
red wine
drying
baking
air
Prior art date
Application number
PCT/CN2012/082889
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French (fr)
Chinese (zh)
Inventor
臧筑华
李济云
臧今楠
曹福虹
张洪生
郑敏
魏德立
杨永安
姚凯
钱海东
李文锋
杨奎
Original Assignee
天津泰达酒店有限公司
天津基石科技服务有限公司
天津滨海管理科学研究院
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Application filed by 天津泰达酒店有限公司, 天津基石科技服务有限公司, 天津滨海管理科学研究院 filed Critical 天津泰达酒店有限公司
Publication of WO2013181895A1 publication Critical patent/WO2013181895A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof

Definitions

  • the decomposed fish pieces are soaked in red wine-based sauce-air drying-drying-drying-coating-drying coating-drying-packaging pre-fabrication process; soaking in 0-1CTC Under the environment; air drying temperature below 20-6CTC, using the dried grain hull as the drying medium, the baking method is: single-sided baking tray exhaust-spray baking method; other cooking methods can be processed It is suitable for the manufacture of various bone fishes. It can be industrialized, standardized, generalized, serialized primary processing, suitable for various processing methods, and belongs to the field of food processing and catering.
  • the fish processing method is to soak in the ambient temperature, the freshness of the fish changes, and it is difficult to deepen the taste during cooking.
  • the invention relates to a red wine fish and a preparation method thereof, which are immersed in a low-temperature soak in a wine-based sauce, and the wine-based sauce penetrates into the center of the fish block, and the wine is mellow and mellow, and can be prepared into various flavors, and is suitable for various kinds of alcoholic savory fish. Crowd.
  • Red wine fish and preparation method thereof the decomposed fish pieces are soaked in red wine-based sauce-air drying-drying-drying-coating-drying-packaging pre-fabrication process; baking method is: single-sided baking tray Gas-spray baking method.
  • the invention has the following features:
  • Soak in 0-1CTC environment air drying temperature is in the range of 20-6CTC.
  • the dried grain husk is used as a drying medium.
  • Red wine-based sauce Add 100g of red wine per lkg of diced fish, add 20g of seasoned vinegar, add to the spice juice prepared by the common method, and take the soaking covered fish block.
  • the soaking liquid is rich in taste, for example: salty Sweet.
  • Primary processing of fish A common method of dismembering whole fish, removing the main bone, and dividing it into blocks.
  • Soak Soak the fish pieces in water for more than 1 hour. Drain the universal meshware and let it air dry. Air drying: The heater adjusts the distance. The temperature is measured at the temperature of the fish block in the 20-6CTC interval and air-dried for 1 hour.
  • Draw dry The grain hulls, such as wheat bran, gluten, and glutinous rice, which are prepared by the common method, are placed around the dried fish pieces to fully absorb the moisture of the fish pieces, and the fried grain husks are used by hand. The moisture is not retained in the liquid, and the grain is larger than 3 times the volume of the fish.
  • Drying It adopts general-purpose infrared quartz heater, open-illuminated fish block, quartz heater, and the heating center is more than 300mm away from the fish block.
  • Coating Use a common method to prepare various flavors and brush with a brush.
  • Repeated drying-coating-drying The number of repetitions is proportional to the size and thickness of the fish pieces, and the minimum repetition is more than 4 times.
  • Drying The last dried fish fillet is placed in a temperature of 20 ° C and a relative humidity of 30% or less, and blown by a household electric fan for 4 hours.
  • Pre-fabrication of packaging Vacuum-sealing in a universal plastic, with a food desiccant in the bag.
  • Baking process Use single-sided heating, add seasoning materials on the baking tray floor, for example: onion slices, garlic slices, green onion slices, ginger slices or vegetable and fruit slices, fish fillets are not placed on the seasoning materials, open roasting.
  • Exhaust - Spray baking Use fan blower or exhaust fan to exhaust the air. At the same time, use the watering can to spray the fish, the fish is not suitable for reaction fish, directly bake, flip the fish, turn the baking and spray.
  • Spray Red wine, puree wine or seasoning juice, according to the user's taste.
  • Cooking Example 1 Steamed red wine fish: The general steamed fish method is used. The proportion of juice red wine is more than 30%. When cooking, the steamed fish are soaked in the juice for more than 30 minutes in advance, steamed in the pot, and the juice is prohibited from chemical additives and chicken essence. , MSG.
  • Cooking Example 2 Pan-fried red wine fish: Warm oil, fry the onion ginger garlic sauce, and use the colander to remove the seasoning. The seasoning needs to be flattened on the bottom of the pan. The pre-made red wine fish is placed in the top. Pan-fried, using a watering can to continuously spray the red wine juice in the same proportion as in Cooking Example 1.
  • the invention adopts red wine and juice to cook fish, is mellow and fragrant, and uses the fried grain husk as a drying medium, so that the fish meat is rich in various cereal-rich vitamins, air-dried and packaged, without preservatives and any additives, cooking It has fast food and nutrient-rich operation space with endless taste changes.
  • fish in the fishing season it is stored in primary processing or stored at room temperature, reducing the cost of fish preservation and improving the taste index, and improving the practical value and taste of low-grade fish. .

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Provided are a red wine fish and method for preparing same. Chopped fish slabs are soaked in the red wine-based soy sauce and then subjected to air dying, absorption drying, baking, juice spreading, baking, air drying, packing and prefabricating, and the fish slabs are soaked at the temperature of between 0 and 10 ℃; the air dying temperature is between 20 and 60 ℃, the roasted grain husks are used as the absorption drying medium, and the baking method uses a baking tray and bakes only one side; juice is sprayed on during baking, and ventilation is provided.

Description

说明书  Instruction manual
红酒鱼及其制作方法 技术领域  Red wine fish and its production method
一种红酒鱼及其制作方法， 将分解的鱼块经红酒基酱汁中浸泡-风干-吸干-烘干- 涂汁-烘干涂汁-烘干-包装预制过程； 浸泡在 0-1CTC环境下； 风干温度在 20-6CTC 以下， 采用炒制后的谷物皮壳做吸干介质， 烤制方法为： 单面烤盘的排气 -喷汁 烘烤的方法； 其他烹调方法均可加工烹制， 鱼肉、 鱼骨深度入味， 可适用与各种 带骨鱼类的制造， 可工业化、 标准化、 通用化、 系列化初级加工， 适用于各种加 工方法， 属于食品加工和餐饮领域。 Red wine fish and preparation method thereof, the decomposed fish pieces are soaked in red wine-based sauce-air drying-drying-drying-coating-drying coating-drying-packaging pre-fabrication process; soaking in 0-1CTC Under the environment; air drying temperature below 20-6CTC, using the dried grain hull as the drying medium, the baking method is: single-sided baking tray exhaust-spray baking method; other cooking methods can be processed It is suitable for the manufacture of various bone fishes. It can be industrialized, standardized, generalized, serialized primary processing, suitable for various processing methods, and belongs to the field of food processing and catering.
背景技术 Background technique
现在鱼类加工方法是浸泡在环境温度，鱼类鲜度发生变化，烹调时难以深入滋味。 本发明， 红酒鱼及其制作方法， 采用红酒基酱汁中低温浸泡， 红酒基酱汁渗透鱼 块中心， 酒的醇香入味， 可以调制各种口味， 适合各种喜欢酒类醇香烹制鱼类的 人群。 Nowadays, the fish processing method is to soak in the ambient temperature, the freshness of the fish changes, and it is difficult to deepen the taste during cooking. The invention relates to a red wine fish and a preparation method thereof, which are immersed in a low-temperature soak in a wine-based sauce, and the wine-based sauce penetrates into the center of the fish block, and the wine is mellow and mellow, and can be prepared into various flavors, and is suitable for various kinds of alcoholic savory fish. Crowd.
发明内容 Summary of the invention
一种红酒鱼及其制作方法， 将分解的鱼块经红酒基酱汁中浸泡-风干-吸干-烘干- 涂汁-晾干-包装预制过程； 烘烤方法为： 单面烤盘排气 -喷汁烘烤的方法。 Red wine fish and preparation method thereof, the decomposed fish pieces are soaked in red wine-based sauce-air drying-drying-drying-coating-drying-packaging pre-fabrication process; baking method is: single-sided baking tray Gas-spray baking method.
本发明具有以下特征： The invention has the following features:
1.浸泡在 0-1CTC环境下； 风干温度在 20-6CTC区间。  1. Soak in 0-1CTC environment; air drying temperature is in the range of 20-6CTC.
采用炒制后的谷物皮壳做吸干介质。 The dried grain husk is used as a drying medium.
具体实施方式 detailed description
红酒基酱汁： 每 lkg解剖后的鱼块添加 100g红酒， 调味醋 20g， 添加到采用通 用方法熬制的香料汁中， 以浸泡覆盖鱼块为准， 浸泡液富含口味， 例如： 咸味、 甜味。 Red wine-based sauce: Add 100g of red wine per lkg of diced fish, add 20g of seasoned vinegar, add to the spice juice prepared by the common method, and take the soaking covered fish block. The soaking liquid is rich in taste, for example: salty Sweet.
鱼类的初加工： 通用的方法肢解整鱼， 剔除主干骨， 分成块状。 Primary processing of fish: A common method of dismembering whole fish, removing the main bone, and dividing it into blocks.
浸泡： 将鱼块浸泡在清水中浸泡 1小时以上， 通用的网眼器皿沥水后送入风干。 风干： 暖风机调整距离， 控温在鱼块可感知测量的温度在在 20-6CTC区间， 风干 1小时。 吸干： 将采用通用的方法炒制的谷物皮壳， 例如麦麸、 谷糠、 稲康， 放在风干后 的鱼块周边， 充分吸收鱼块的水分， 以炒制的谷物皮壳用手摸潮湿不留液为准， 以谷物大于 3倍鱼块容积。 Soak: Soak the fish pieces in water for more than 1 hour. Drain the universal meshware and let it air dry. Air drying: The heater adjusts the distance. The temperature is measured at the temperature of the fish block in the 20-6CTC interval and air-dried for 1 hour. Draw dry: The grain hulls, such as wheat bran, gluten, and glutinous rice, which are prepared by the common method, are placed around the dried fish pieces to fully absorb the moisture of the fish pieces, and the fried grain husks are used by hand. The moisture is not retained in the liquid, and the grain is larger than 3 times the volume of the fish.
烘干： 采用通用的红外石英取暖器， 开放式照射鱼块， 石英取暖器， 发热中心距 离鱼块大于 300mm。 Drying: It adopts general-purpose infrared quartz heater, open-illuminated fish block, quartz heater, and the heating center is more than 300mm away from the fish block.
涂汁： 采用通用的方法， 调制各种口味， 用毛刷涂刷。 Coating: Use a common method to prepare various flavors and brush with a brush.
反复多次烘干-涂汁-烘干： 反复次数与鱼块的大小和厚度成正比， 最小反复要大 于 4次以上。 Repeated drying-coating-drying: The number of repetitions is proportional to the size and thickness of the fish pieces, and the minimum repetition is more than 4 times.
晾干： 将最后烘干的鱼块， 放在 20°C， 相对湿度 30%以下的环境下， 采用家用 电风扇风吹 4小时。 Drying: The last dried fish fillet is placed in a temperature of 20 ° C and a relative humidity of 30% or less, and blown by a household electric fan for 4 hours.
包装预制： 采用通用的塑料真空封塑， 袋内放置食品干燥剂。 Pre-fabrication of packaging: Vacuum-sealing in a universal plastic, with a food desiccant in the bag.
烤制过程： 采用单面加热， 在烤盘地面加入调味材料， 例如： 洋葱片、 大蒜片、 大葱片、 姜片或者蔬菜水果片， 鱼块放在调味材料上不， 开放式烤制。 Baking process: Use single-sided heating, add seasoning materials on the baking tray floor, for example: onion slices, garlic slices, green onion slices, ginger slices or vegetable and fruit slices, fish fillets are not placed on the seasoning materials, open roasting.
排气 -喷汁烘烤： 采用风扇吹风或者排风扇排风， 同时采用喷壶喷淋鱼块， 鱼肉 不宜反动的鱼类， 直接单面烘烤， 可翻动的鱼块， 翻动烘烤和喷汁。 Exhaust - Spray baking: Use fan blower or exhaust fan to exhaust the air. At the same time, use the watering can to spray the fish, the fish is not suitable for reaction fish, directly bake, flip the fish, turn the baking and spray.
喷汁： 红酒、 原浆葡萄酒或者调料汁液， 依据使用者口味自行调理。 Spray: Red wine, puree wine or seasoning juice, according to the user's taste.
其他烹制方法： Other cooking methods:
烹制例 1 : 蒸红酒鱼： 采用通用的蒸鱼方法， 汁液红酒比例大于 30%， 烹调时将 蒸鱼提前浸泡在汁液中 30分钟以上， 在上锅蒸制， 调制汁液禁止化学添加剂和 鸡精、 味精。 Cooking Example 1: Steamed red wine fish: The general steamed fish method is used. The proportion of juice red wine is more than 30%. When cooking, the steamed fish are soaked in the juice for more than 30 minutes in advance, steamed in the pot, and the juice is prohibited from chemical additives and chicken essence. , MSG.
烹制例 2: 香煎红酒鱼： 温油将葱姜蒜佐料炸制金黄， 将油用漏勺捞出佐料， 佐 料需要平铺锅底， 将包装预制的红酒鱼放置佐料至上， 文火香煎， 采用喷壶不断 喷射与烹制例 1相同比例要求的红酒汁液。 Cooking Example 2: Pan-fried red wine fish: Warm oil, fry the onion ginger garlic sauce, and use the colander to remove the seasoning. The seasoning needs to be flattened on the bottom of the pan. The pre-made red wine fish is placed in the top. Pan-fried, using a watering can to continuously spray the red wine juice in the same proportion as in Cooking Example 1.
实施本发明具有的显著效果： The significant effect of implementing the invention:
本发明采用红酒加汁液烹调鱼类，醇香入味，采用炒制后的谷物皮壳做吸干介质， 致使鱼肉富含各种谷物富含的维生素， 风干后包装， 不用防腐剂和任何添加剂， 烹调时具有快捷食品和营养丰富， 口味无穷变化的操作空间，对于捕捞季节的鱼 类， 经过初级加工冷藏或常温干燥贮存， 降低鱼类保鲜成本和提高口感指标， 提 高低档鱼类的实用价值和口感。 The invention adopts red wine and juice to cook fish, is mellow and fragrant, and uses the fried grain husk as a drying medium, so that the fish meat is rich in various cereal-rich vitamins, air-dried and packaged, without preservatives and any additives, cooking It has fast food and nutrient-rich operation space with endless taste changes. For fish in the fishing season, it is stored in primary processing or stored at room temperature, reducing the cost of fish preservation and improving the taste index, and improving the practical value and taste of low-grade fish. .

Claims

权利要求书 Claim
1. 一种红酒鱼及其制作方法， 将分解的鱼块经红酒基酱汁中浸泡-风干-吸干-烘 干-涂汁-晾干-包装预制过程； 烘烤方法为： 单面烤盘排气 -喷汁烘烤的方法。A red wine fish and a preparation method thereof, the decomposed fish pieces are soaked in a red wine-based sauce-air-drying-drying-drying-coating-drying-packaging pre-fabrication process; baking method is: single-sided roasting Disk venting - method of baking juice.
2. 根据权利要求书所述的红酒鱼及其制作方法， 其特征是： 浸泡在 0-1CTC环境 下； 风干温度在 20-6CTC以下。 2. The red wine fish according to the claims and the method for producing the same, characterized in that: immersed in a 0-1 CTC environment; and the air drying temperature is below 20-6 CTC.
3. 根据权利要求书所述的红酒鱼及其制作方法， 其特征是： 采用炒制后的谷物 皮壳做吸干介质。  3. A red wine fish according to the present invention and a method for producing the same, characterized in that: the fried husk is used as a drying medium.
PCT/CN2012/082889 2012-06-08 2012-10-13 Red wine fish and method for preparing same WO2013181895A1 (en)

Applications Claiming Priority (2)

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CN2012101862463A CN102687872A (en) 2012-06-08 2012-06-08 Red wine fish and method for making same
CN201210186246.3 2012-06-09

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110521763A (en) * 2019-07-23 2019-12-03 浙江海洋大学 A kind of seawater fish bio-preservative and its preparation and application

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102687872A (en) * 2012-06-08 2012-09-26 天津泰达酒店有限公司 Red wine fish and method for making same
CN103892338A (en) * 2014-03-12 2014-07-02 安徽金鹰农业科技有限公司 Wine crucian capable of reducing blood sugar and preparation method of wine crucian
CN106306838A (en) * 2015-06-17 2017-01-11 桂林味鑫食品有限责任公司 Red wine braised fish and manufacture method thereof

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Publication number Priority date Publication date Assignee Title
CN101507513A (en) * 2008-12-28 2009-08-19 李新民 New cooked fish, dried shrimps production method
CN101919434A (en) * 2010-09-09 2010-12-22 李霁 Cold dried fish processing method
CN102687872A (en) * 2012-06-08 2012-09-26 天津泰达酒店有限公司 Red wine fish and method for making same

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101507513A (en) * 2008-12-28 2009-08-19 李新民 New cooked fish, dried shrimps production method
CN101919434A (en) * 2010-09-09 2010-12-22 李霁 Cold dried fish processing method
CN102687872A (en) * 2012-06-08 2012-09-26 天津泰达酒店有限公司 Red wine fish and method for making same

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110521763A (en) * 2019-07-23 2019-12-03 浙江海洋大学 A kind of seawater fish bio-preservative and its preparation and application
CN110521763B (en) * 2019-07-23 2023-02-28 浙江海洋大学 Biological preservative for marine fishes and preparation and use methods thereof

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