CN101422257A - Tonic grilled fish and production method thereof - Google Patents
Tonic grilled fish and production method thereof Download PDFInfo
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- CN101422257A CN101422257A CNA2007101500122A CN200710150012A CN101422257A CN 101422257 A CN101422257 A CN 101422257A CN A2007101500122 A CNA2007101500122 A CN A2007101500122A CN 200710150012 A CN200710150012 A CN 200710150012A CN 101422257 A CN101422257 A CN 101422257A
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Abstract
The invention relates to a nourishing grilled fish and a preparation method thereof. The method comprises the steps as follows: scales, gills and internal organs are removed from a live fish, the fish is cleaned, the treated fish is soaked into a steeping fluid and then taken out for drying, the fish after being soaked in salt water is put into a seasoning steeping fluid prepared in advance and dehydrated, the fish treated through seasoning is subjected to hot-air dehydration, seasoning oil is daubed on the fish body dehydrated, the fish daubed with the seasoning oil is roasted, a medicinal seasoning is daubed on the fish body roasted, cooling and vacuum packaging are carried out and finally the products are stored into a warehouse. The crisp fish has scientific prescription and abundant nutritional ingredients and contains a great deal of proteins, fat, vitamins and microelements such as calcium, iron, phosphorus, zinc and the like, thus leading the nutritional ingredients of the product to be complete with high nutritional value. By the combination with the beneficial Chinese traditional medicine, the roasted fish is special in mouthfeel without fishy smell, various in taste for replacement, easy to be digested, special in taste, nourishing and benefiting, suitable for all people, and suitable for being eaten in occasions such as family, hotel, restaurant, travelling, amusement, picnic, and the like.
Description
Technical field
The present invention relates to a kind of Traditional Chinese medicine meals based food, relate in particular to a kind of tonic grilled fish and preparation method.
Background technology
Edible grilled fish is with a long history, and the fish aquatic products contain rich in protein, fat, vitamin A, D and inorganic salts, is easy to digestion, cholesterol level is low, and the edible fishes aquatic products not only are of value to is healthy and strong, and is of value to brain tonic.But eat the easy dry in back, get angry, make that difficulty was fully up to expectations when people were edible.
Summary of the invention
Main purpose of the present invention is to solve the problem in the grilled fish, and the tonic grilled fish and the preparation method of a kind of nutritious, special taste, the help of taste body is provided.
The technical solution adopted for the present invention to solve the technical problems is:
Form by following components by weight:
Flesh of fish 100-150 part, salt 17-24 part, anistree 2.7-4.5 part, fennel 2.5-5 part, mountain naphthalene 1-3 part, Radix Glycyrrhizae 3-5 part, fructus amomi 3-5 part, cassia bark 1-3 part, white pepper 2-4 part, ginger 3-5 part, yellow rice wine 2-4 part, light-coloured vinegar 3-6 part, white granulated sugar 4-6 part, basyleave 0.6-1 part, garlic 1-1.5 part, rhizoma zingiberis 0.4-1 part, cassia bark 0.2-0.8 part, the green onion 2-6 of unit part, Chinese prickly ash 0.1-0.6 part, edible oil 50-80 part, donkey-hide gelatin 200-250 part, yellow rice wine 400-450 part, Radix Astragali 3-6 part, radix achyranthis bidentatae 2-4.5 part, prepared rhizome of rehmannia 4-6 part, bark of official magnolia 3-6 part.
Wherein salt 15-20 part and water 150-200 part constitute the salt maceration extract.
Anistree 2.5-4 part, fennel 2.5-5 part, mountain naphthalene 1-3 part, Radix Glycyrrhizae 3-5 part, fructus amomi 3-5 part, cassia bark 1-3 part, white pepper 2-4 part, ginger 3-5 part, yellow rice wine 2-4 part, light-coloured vinegar 3-6 part, white granulated sugar 4-6 part, salt 2-4 part and water 10-15 part constitute the seasoning maceration extract.
Basyleave 0.6-1 part, garlic 1-1.5 part, rhizoma zingiberis 0.4-1 part, anistree 0.2-0.5 part, cassia bark 0.2-0.8 part, first green onion 2-6 part, Chinese prickly ash 0.1-0.6 part, edible oil 50-80 part and formation flavored oils.
Donkey-hide gelatin 200-250 part, yellow rice wine 400-450 part, Radix Astragali 3-6 part, radix achyranthis bidentatae 2-4.5 part, prepared rhizome of rehmannia 4-6 part, bark of official magnolia 3-6 part and water 10-15 part constitute medical food condiment.
To put in order fish and remove fin, squama, the gill, internal organ, and clean up draining, the fish body is cut open in flakes, and sloping cutter is made in both sides.
The flesh of fish of grilled fish can adopt the flesh of fish of fresh-water fishes and saltwater fish, makes the fresh-water fishes of grilled fish meat and adopts black carp, grass carp, silver carp, bighead, bream, Culter fish, carp, Ao Huayu, crucian, catfish, snakeheaded fish etc.; Make the saltwater fish of grilled fish meat and adopt eel, large yellow croaker, little yellow croaker, bronze gong fish, slate cod croaker fish, baby croaker, lefteye flounder, sole sole, hairtail, Grouper fish, catfish, Spanish mackerel, Red Snapper, perch, black scraper fish etc.
Salt 15-20 part, water 150-200 part fully dissolved make the salt maceration extract, brine strength is not less than Be ' 15 degree, the flesh of fish that impregnation process is clean, and dip time is 20-30 minute, pulls out behind the dipping with the clear water flushing, drains stand-by.
Get anistree 2.5-4 part, fennel 2.5-5 part, mountain naphthalene 1-3 part, Radix Glycyrrhizae 3-5 part, fructus amomi 3-5 part, cassia bark 1-3 part, white pepper 2-4 part, ginger 3-5 part, add water 10-15 part, heat little boiling 2 hours, filter and obtain clear liquid, add yellow rice wine 2-4 part, light-coloured vinegar 3-6 part, white granulated sugar 4-6 part, salt 2-4 part in the clear liquid, fully mix and it is fully dissolved make the seasoning maceration extract.
Put into seasoning maceration extract dipping 90-120 minute through the flesh of fish that the salt impregnation process is crossed, the seasoning maceration extract did not have the flesh of fish, stirred the flesh of fish in the dipping process and made the abundant dipping of the flesh of fish tasty, pulled out and drained the hot blast dehydration of flesh of fish back, dehydration temperaturre is 60-70 ℃, and dewatering time is 6-7 hour.
Get basyleave 0.6-1 part, garlic 1-1.5 part, rhizoma zingiberis 0.4-1 part, anistree 0.2-0.5 part, cassia bark 0.2-0.8 part, first green onion 2-6 part, Chinese prickly ash 0.1-0.6 part adding suitable quantity of water, heat that water roughly to be consumed in little 60-70 of boiling minute dried, with the fried system of edible oil 50-80 part edible oil, the filter residue that after fragrance overflows, takes the dish out of the pot, the cool flavored oils that obtains of drying in the air.
Brush flavored oils on the fish body of the flesh of fish after the dehydration, the flesh of fish of brushing flavored oils bakes, and baking temperature is 170-190 ℃, and the time of baking is 20-30 minute, obtains the flesh of fish that bakes.
Radix Astragali 3-6 part, radix achyranthis bidentatae 2-4.5 part, prepared rhizome of rehmannia 4-6 part, bark of official magnolia 3-6 part are added water 10-15 part extract the acquisition soup, donkey-hide gelatin 200-250 part is put into yellow rice wine 400-450 part soaks, soak 2-3 day, make the donkey-hide gelatin dissolving, the soup that adds extraction, through abundant mixing and stirring, obtain medical food condiment.
The flesh of fish after baking immerses in the medical food condiment while hot, makes the flesh of fish draw medical food condiment, takes out the cool vacuum packaging of drying in the air, warehouse-in.
The present invention is tonic grilled fish and preparation method.Scientific formulation, nutrition is abundant, contains trace elements such as a large amount of richs in protein, fat, vitamin and calcium, iron, phosphorus, zinc, makes the nutritional labeling of product complete, is of high nutritive value.The Chinese medicine of help and grilled fish in conjunction with the eating mouth feel uniqueness, no fishy smell can be changed various tastes, easily digestion, special taste is grown the body help, and is sutable for men, women, and children, it is edible to be fit to multiple occasions such as family, hotel, restaurant, tourism, leisure, outing picnic.Production technology of the present invention is simple, is easy to make, and the preparation method uniqueness is convenient to promote.
Below in conjunction with drawings and Examples to the detailed description of the invention.
The specific embodiment
Embodiment 1 (high dose)
Following component by weight, every part in 1kg:
The flesh of fish 150kg, salt 24kg, anistree 4.5kg, fennel 5kg, mountain naphthalene 3kg, Radix Glycyrrhizae 5kg, fructus amomi 5kg, cassia bark 3kg, white pepper 4kg, ginger 5kg, yellow rice wine 4kg, light-coloured vinegar 6kg, white granulated sugar 6kg, basyleave 1kg, garlic 1.5kg, rhizoma zingiberis 1kg, cassia bark 0.8kg, first green onion 6kg, Chinese prickly ash 0.6kg, edible oil 80kg, donkey-hide gelatin 250kg, yellow rice wine 450kg, Radix Astragali 6kg, radix achyranthis bidentatae 4.5kg, prepared rhizome of rehmannia 6kg, bark of official magnolia 6kg.
Wherein salt 20kg and water 200kg constitute the salt maceration extract.
Anistree 4kg, fennel 5kg, mountain naphthalene 3kg, Radix Glycyrrhizae 5kg, fructus amomi 5kg, cassia bark 3kg, white pepper 4kg, ginger 5kg, yellow rice wine 4kg, light-coloured vinegar 6kg, white granulated sugar 6kg, salt 4kg and water 15kg constitute the seasoning maceration extract.
Basyleave 1kg, garlic 1.5kg, rhizoma zingiberis 1kg, anistree 0.5kg, cassia bark 0.8kg, first green onion 6kg, Chinese prickly ash 0.6kg, edible oil 80kg and formation flavored oils.
Donkey-hide gelatin 250kg, yellow rice wine 450kg, Radix Astragali 6kg, radix achyranthis bidentatae 4.5kg, prepared rhizome of rehmannia 6kg, bark of official magnolia 6kg and water 15kg constitute medical food condiment.
Embodiment 2 (low dosage)
Following component by weight, every part in 1kg:
The flesh of fish 100kg, salt 17kg, anistree 2.7kg, fennel 2.5kg, mountain naphthalene 1kg, Radix Glycyrrhizae 3kg, fructus amomi 3kg, cassia bark 1kg, white pepper 2kg, ginger 3kg, yellow rice wine 2kg, light-coloured vinegar 3kg, white granulated sugar 4kg, basyleave 0.6kg, garlic 1kg, rhizoma zingiberis 0.4kg, cassia bark 0.2kg, first green onion 2kg, Chinese prickly ash 0.1kg, edible oil 50kg, donkey-hide gelatin 200kg, yellow rice wine 400kg, Radix Astragali 3kg, radix achyranthis bidentatae 2kg, prepared rhizome of rehmannia 4kg, bark of official magnolia 3kg.
Wherein salt 15kg and water 150kg constitute the salt maceration extract;
Anistree 2.5kg, fennel 2.5kg, mountain naphthalene 1kg, Radix Glycyrrhizae 3kg, fructus amomi 3kg, cassia bark 1kg, white pepper 2kg, ginger 3kg, yellow rice wine 2kg, light-coloured vinegar 3kg, white granulated sugar 4kg, salt 2kg and water 10-kg constitute the seasoning maceration extract.
Basyleave 0.6kg, garlic 1kg, rhizoma zingiberis 0.4kg, anistree 0.2kg, cassia bark 0.2kg, first green onion 2kg, Chinese prickly ash 0.1kg, edible oil 50kg and formation flavored oils.
Donkey-hide gelatin 200kg, yellow rice wine 400kg, Radix Astragali 3kg, radix achyranthis bidentatae 2kg, prepared rhizome of rehmannia 4kg, bark of official magnolia 3kg and water 10kg constitute medical food condiment.
Embodiment 3 (median dose)
Following component by weight, every part in 1kg:
The flesh of fish 125kg, salt 15.5kg, anistree 3.6kg, fennel 3.75kg, mountain naphthalene 1.5kg, Radix Glycyrrhizae 4kg, fructus amomi 4kg, cassia bark 2kg, white pepper 3kg, ginger 4kg, yellow rice wine 3kg, light-coloured vinegar 4.5kg, white granulated sugar 5kg, basyleave 0.8kg, garlic 1.25kg, rhizoma zingiberis 0.7kg, cassia bark 0.5kg, first green onion 4kg, Chinese prickly ash 0.35kg, edible oil 65kg, donkey-hide gelatin 225kg, yellow rice wine 425kg, Radix Astragali 4.5kg, radix achyranthis bidentatae 3.25kg, prepared rhizome of rehmannia 5kg, bark of official magnolia 4.5kg.
Wherein salt 17.5kg and water 175kg constitute the salt maceration extract;
Anistree 3.25kg, fennel 3.75kg, mountain naphthalene 2kg, Radix Glycyrrhizae 4kg, fructus amomi 4kg, cassia bark 2kg, white pepper 3kg, ginger 4kg, yellow rice wine 3kg, light-coloured vinegar 4.5kg, white granulated sugar 5kg, salt 3kg and water 12.5kg constitute the seasoning maceration extract.
Basyleave 0.8kg, garlic 1.25kg, rhizoma zingiberis 0.7kg, anistree 0.35kg, cassia bark 0.5kg, first green onion 4kg, Chinese prickly ash 0.35kg, edible oil 65kg and formation flavored oils.
Donkey-hide gelatin 225kg, yellow rice wine 425kg, Radix Astragali 4.5kg, radix achyranthis bidentatae 3.25kg, prepared rhizome of rehmannia 5kg, bark of official magnolia 4.5kg and water 12.5kg constitute medical food condiment.
Embodiment 4
To put in order fish and remove fin, squama, the gill, internal organ, and clean up draining, the fish body is cut open in flakes, and sloping cutter is made in both sides.In proportion salt, moisture content are fully dissolved and make the salt maceration extract, brine strength is not less than Be ' 15 degree, the flesh of fish that impregnation process is clean, and dip time is 20-30 minute, pulls out behind the dipping with the clear water flushing, drains stand-by.
Get anise, fennel, mountain naphthalene, Radix Glycyrrhizae, fructus amomi, cassia bark, white pepper, ginger in proportion, add water, heat little boiling 2 hours, filter and obtain clear liquid, add yellow rice wine, light-coloured vinegar, white granulated sugar, salt in the clear liquid in proportion, fully mix and it is fully dissolved make the seasoning maceration extract.
Put into seasoning maceration extract dipping 90-120 minute through the flesh of fish that the salt impregnation process is crossed, the seasoning maceration extract did not have the flesh of fish, stirred the flesh of fish in the dipping process and made the abundant dipping of the flesh of fish tasty, pulled out and drained the hot blast dehydration of flesh of fish back, dehydration temperaturre is 60-70 ℃, and dewatering time is 6-7 hour.
Get basyleave, garlic, rhizoma zingiberis, anistree part, cassia bark, first green onion in proportion, Chinese prickly ash part adds suitable quantity of water, heat that water roughly to be consumed in little 60-70 of boiling minute dried, with the fried system of edible oil edible oil, the filter residue that after fragrance overflows, takes the dish out of the pot, the cold acquisition flavored oils of drying in the air.
Brush flavored oils on the fish body of the flesh of fish after the dehydration, the flesh of fish of brushing flavored oils bakes, and baking temperature is 170-190 ℃, and the time of baking is 20-30 minute, obtains the flesh of fish that bakes.
In proportion the Radix Astragali, radix achyranthis bidentatae, prepared rhizome of rehmannia, the bark of official magnolia are added water and extract the acquisition soup, in proportion donkey-hide gelatin is put into yellow rice wine and soak, soak 2-3 day, make the donkey-hide gelatin dissolving, add the soup of extraction, warp is mixing and stirring fully, obtains medical food condiment.
The flesh of fish after baking immerses in the medical food condiment while hot, makes the flesh of fish draw medical food condiment, takes out the cool vacuum packaging of drying in the air, warehouse-in.
Claims (2)
1, a kind of tonic grilled fish is characterized in that being made up of following components by weight:
Flesh of fish 100-150 part, salt 17-24 part, anistree 2.7-4.5 part, fennel 2.5-5 part, mountain naphthalene 1-3 part, Radix Glycyrrhizae 3-5 part, fructus amomi 3-5 part, cassia bark 1-3 part, white pepper 2-4 part, ginger 3-5 part, yellow rice wine 2-4 part, light-coloured vinegar 3-6 part, white granulated sugar 4-6 part, basyleave 0.6-1 part, garlic 1-1.5 part, rhizoma zingiberis 0.4-1 part, cassia bark 0.2-0.8 part, the green onion 2-6 of unit part, Chinese prickly ash 0.1-0.6 part, edible oil 50-80 part, donkey-hide gelatin 200-250 part, yellow rice wine 400-450 part, Radix Astragali 3-6 part, radix achyranthis bidentatae 2-4.5 part, prepared rhizome of rehmannia 4-6 part, bark of official magnolia 3-6 part; Wherein salt 15-20 part and water 150-200 part constitute the salt maceration extract; Anistree 2.5-4 part, fennel 2.5-5 part, mountain naphthalene 1-3 part, Radix Glycyrrhizae 3-5 part, fructus amomi 3-5 part, cassia bark 1-3 part, white pepper 2-4 part, ginger 3-5 part, yellow rice wine 2-4 part, light-coloured vinegar 3-6 part, white granulated sugar 4-6 part, salt 2-4 part and water 10-15 part constitute the seasoning maceration extract; Basyleave 0.6-1 part, garlic 1-1.5 part, rhizoma zingiberis 0.4-1 part, anistree 0.2-0.5 part, cassia bark 0.2-0.8 part, first green onion 2-6 part, Chinese prickly ash 0.1-0.6 part, edible oil 50-80 part and formation flavored oils; Donkey-hide gelatin 200-250 part, yellow rice wine 400-450 part, Radix Astragali 3-6 part, radix achyranthis bidentatae 2-4.5 part, prepared rhizome of rehmannia 4-6 part, bark of official magnolia 3-6 part and water 10-15 part constitute medical food condiment.
2, a kind of method of tonic grilled fish is characterized in that whole fish is removed fin, squama, the gill, internal organ, cleans up draining, and the fish body is cut open in flakes, and sloping cutter is made in both sides; Salt 15-20 part, water 150-200 part fully dissolved make the salt maceration extract, brine strength is not less than Be ' 15 degree, the flesh of fish that impregnation process is clean, and dip time is 20-30 minute, pulls out behind the dipping with the clear water flushing, drains stand-by; Get anistree 2.5-4 part, fennel 2.5-5 part, mountain naphthalene 1-3 part, Radix Glycyrrhizae 3-5 part, fructus amomi 3-5 part, cassia bark 1-3 part, white pepper 2-4 part, ginger 3-5 part, add water 10-15 part, heat little boiling 2 hours, filter and obtain clear liquid, add yellow rice wine 2-4 part, light-coloured vinegar 3-6 part, white granulated sugar 4-6 part, salt 2-4 part in the clear liquid, fully mix and it is fully dissolved make the seasoning maceration extract; Put into seasoning maceration extract dipping 90-120 minute through the flesh of fish that the salt impregnation process is crossed, the seasoning maceration extract did not have the flesh of fish, stirred the flesh of fish in the dipping process and made the abundant dipping of the flesh of fish tasty, pulled out and drained the hot blast dehydration of flesh of fish back, dehydration temperaturre is 60-70 ℃, and dewatering time is 6-7 hour; Get basyleave 0.6-1 part, garlic 1-1.5 part, rhizoma zingiberis 0.4-1 part, anistree 0.2-0.5 part, cassia bark 0.2-0.8 part, first green onion 2-6 part, Chinese prickly ash 0.1-0.6 part adding suitable quantity of water, heat that water roughly to be consumed in little 60-70 of boiling minute dried, with the fried system of edible oil 50-80 part edible oil, the filter residue that after fragrance overflows, takes the dish out of the pot, the cool flavored oils that obtains of drying in the air; Brush flavored oils on the fish body of the flesh of fish after the dehydration, the flesh of fish of brushing flavored oils bakes, and baking temperature is 170-190 ℃, and the time of baking is 20-30 minute, obtains the flesh of fish that bakes; Radix Astragali 3-6 part, radix achyranthis bidentatae 2-4.5 part, prepared rhizome of rehmannia 4-6 part, bark of official magnolia 3-6 part are added water 10-15 part extract the acquisition soup, donkey-hide gelatin 200-250 part is put into yellow rice wine 400-450 part soaks, soak 2-3 day, make the donkey-hide gelatin dissolving, the soup that adds extraction, through abundant mixing and stirring, obtain medical food condiment; The flesh of fish after baking immerses in the medical food condiment while hot, makes the flesh of fish draw medical food condiment, takes out the cool vacuum packaging of drying in the air, warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101500122A CN101422257A (en) | 2007-10-31 | 2007-10-31 | Tonic grilled fish and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2007101500122A CN101422257A (en) | 2007-10-31 | 2007-10-31 | Tonic grilled fish and production method thereof |
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| CN101422257A true CN101422257A (en) | 2009-05-06 |
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| CNA2007101500122A Pending CN101422257A (en) | 2007-10-31 | 2007-10-31 | Tonic grilled fish and production method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488244A (en) * | 2011-12-15 | 2012-06-13 | 浙江富丹旅游食品有限公司 | Instant ray processing method |
| CN103315329A (en) * | 2013-06-07 | 2013-09-25 | 江苏中洋集团股份有限公司 | Preparation method of instant mullet |
| CN104351844A (en) * | 2014-11-06 | 2015-02-18 | 毕军 | Formula of grilled fish on paper, and preparation technology of formula |
| CN105851927A (en) * | 2016-04-19 | 2016-08-17 | 凤阳县中都食品有限公司 | Manufacture technology of instant crispy culter with long shelf life |
| CN105876720A (en) * | 2016-04-06 | 2016-08-24 | 安徽新珠城鱼坊餐饮管理有限公司 | Marinade additive for avoiding local burnt of roasted fishes |
| CN105918930A (en) * | 2016-04-19 | 2016-09-07 | 凤阳县中都食品有限公司 | Production process of instant delicious croaker |
| CN110537682A (en) * | 2019-10-16 | 2019-12-06 | 祝振国 | Preparation formula and preparation method of catfish made of tinfoil |
-
2007
- 2007-10-31 CN CNA2007101500122A patent/CN101422257A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488244A (en) * | 2011-12-15 | 2012-06-13 | 浙江富丹旅游食品有限公司 | Instant ray processing method |
| CN103315329A (en) * | 2013-06-07 | 2013-09-25 | 江苏中洋集团股份有限公司 | Preparation method of instant mullet |
| CN103315329B (en) * | 2013-06-07 | 2014-07-02 | 江苏中洋集团股份有限公司 | Preparation method of instant mullet |
| CN104351844A (en) * | 2014-11-06 | 2015-02-18 | 毕军 | Formula of grilled fish on paper, and preparation technology of formula |
| CN105876720A (en) * | 2016-04-06 | 2016-08-24 | 安徽新珠城鱼坊餐饮管理有限公司 | Marinade additive for avoiding local burnt of roasted fishes |
| CN105851927A (en) * | 2016-04-19 | 2016-08-17 | 凤阳县中都食品有限公司 | Manufacture technology of instant crispy culter with long shelf life |
| CN105918930A (en) * | 2016-04-19 | 2016-09-07 | 凤阳县中都食品有限公司 | Production process of instant delicious croaker |
| CN110537682A (en) * | 2019-10-16 | 2019-12-06 | 祝振国 | Preparation formula and preparation method of catfish made of tinfoil |
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Open date: 20090506 |