CN101536792A - Flavored bittern fish food and preparation method thereof - Google Patents
Flavored bittern fish food and preparation method thereof Download PDFInfo
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- CN101536792A CN101536792A CN200910061691A CN200910061691A CN101536792A CN 101536792 A CN101536792 A CN 101536792A CN 200910061691 A CN200910061691 A CN 200910061691A CN 200910061691 A CN200910061691 A CN 200910061691A CN 101536792 A CN101536792 A CN 101536792A
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Abstract
The invention discloses a flavored bittern fish food and a preparation method thereof. The preparation method comprises the following steps: 100 parts of cleaned and drained block fish or meat is added with 1 part of common salt and 6 parts of cooking wine to be evenly mixed for 30-minute curing, and then the obtained mixture is taken out for 2-hour air drying, and the air-dried fish or meat is deep-fried for 10-12 minutes and added with 100 parts of bittern blending materials for 5-10 minutes of soaking, thus preparing the flavored bittern fish food. The flavored bittern fish food has the advantages of special flavor, rich nutrition, high safety and convenient eating.
Description
Technical field
The present invention relates to a kind of marinated food and preparation method thereof, specifically a kind of flavored bittern fish food and preparation method thereof.
Background technology
The waters, Wuhan City is wide, but surface dependency reaches 1,460,000 mu and occupy second in big city, the world, fresh-water fishes aboundresources.The kind of fish is also very many, and grass carp is as one of main fresh-water fishes kind, fine and tender taste, and spur is few, and is nutritious, is top grade in the fresh-water fishes.Grass carp contains rich in protein, fat, and the unrighted acid in the grass carp is favourable to blood circulation, and it also contains nucleic acid, zinc, builds up health, function in delaying senility.The lake, Hubei is numerous, and poultry farming is very flourishing, as to watch the food that becomes people to like chicken, duck deep processing be people's problem demanding prompt solution always.
The processed fish meat products of Chu Xianing adopts mostly that traditional handicraft production salts down, smokes, cured goods in the market, has a lot of disadvantages, a large amount of nutrient loss in the fish product.In the particularly high salt product, the highly unsaturated fatty acid oxidation, the edibility of fish product reduces greatly.Along with the raising of living standards of the people, production unique flavor, fish product nutritious, safe, instant will be the important subject of the industry.
Summary of the invention
The present invention is primarily aimed at the defective that existing product exists, and a kind of flavored bittern fish food is provided, and it has adopted special component and prescription, and is special in conjunction with the microwave disinfection production technology, and it has unique flavor, nutritious, safe, the characteristics of instant.
Technical scheme of the present invention is achieved in that it is to pass through 100 parts of cleaning and the block fish that drains the water or meat, add 1 part of salt, 6 parts of accent of cooking wine are mixed and are evenly pickled 30 minutes, pull air-dry 2 hours then out, with the fish after air-dry or the fried 10-12 of meat minute, add 100 parts of immersions of thick gravy batching and be prepared from 5-10 minute, wherein the thick gravy batching is to boil after being mixed by the following raw materials in parts by weight meter to be prepared from 30 minutes: 0.4 part on cassia bark, anistree 0.5 part, 0.8 part in fennel, 0.2 part on mountain tangerine shell, 0.2 part of kaempferia galamga, 0.3 part of hawthorn, 0.6 part of cumin, 0.3 part of black pepper, 0.4 part of cloves, 1 part in dried ginger, 0.2 part of fructus amomi, 1 part in Chinese prickly ash, 8 parts in capsicum, 0.8 part in Radix Glycyrrhizae, 20 parts of soybean oils, 3.5 parts of salt, 3 parts of monosodium glutamates, 2.2 parts of red yeast rices, 0.3 part of fragrant seed, 0.002 part of ditert-butylhydro quinone, 0.4 part of spiceleaf, 0.3 part of tsaoko, 6 parts in fermented bean curd juice, 2 parts in rock sugar, 200 parts in water.
Wherein said fish is grass carp, carp, crucian or blunt snout bream; Described meat is pork, beef, mutton, chicken or duck.
Preparation method of the present invention may further comprise the steps:
(1) will add 1 part of salt through 100 parts of the block fish of cleaning and draining the water or meat, 6 parts of accent of cooking wine are mixed and are evenly pickled 30 minutes, pull air-dry 2 hours then out;
(2) with the block fish after air-dry or the fried 10--12 of meat minute;
(3) adding the thick gravy batching soaked 5-10 minute for 100 parts;
(4) stew in soy sauce is good fish or meat are sterilized and packing by microwave drying, are finished product;
The thick gravy batching is to boil after being mixed by the following raw materials in parts by weight meter to be prepared from 30 minutes: 0.4 part on cassia bark, anistree 0.5 part, 0.8 part in fennel, 0.2 part on mountain tangerine shell, 0.2 part of kaempferia galamga, 0.3 part of hawthorn, 0.6 part of cumin, 0.3 part of black pepper, 0.4 part of cloves, 1 part in dried ginger, 0.2 part of fructus amomi, 1 part in Chinese prickly ash, 8 parts in capsicum, 0.8 part in Radix Glycyrrhizae, 20 parts of soybean oils, 3.5 parts of salt, 3 parts of monosodium glutamates, 2.2 parts of red yeast rices, 0.3 part of fragrant seed, 0.002 part of ditert-butylhydro quinone, 0.4 part of spiceleaf, 0.3 part of tsaoko, 6 parts in fermented bean curd juice, 2 parts in rock sugar, 200 parts in water.
Compared with the prior art good effect of the present invention is:
(1) adopt the brine cure method that contains salt 1%, cooking wine 6%, fish or carnivorous salt are low, go raw meat thorough.And can guarantee the local flavor of fish or meat.
(2) adopt the oil short time fried, can make the fish formation of lots, and have special fragrance and local flavor;
(3) flavor fish that adopts special thick gravy batching of the present invention to prepare, distinguishing the flavor of, fragrant mouthfeel is good, unique flavor.
(4) adopt the microwave disinfection dry disinfection, not only can prevent the oxidation of highly unsaturated fatty acid in the fish body, keep fish or the good local flavor of meat.The shortcoming that the fish body local flavor of avoiding common high-temperature sterilization to bring is lost.And have higher dry sterilization speed and a lower dry sterilization cost.
The specific embodiment
Below in conjunction with embodiment the present invention is further described:
Embodiment 1:
(1) will add 1 part of salt through 100 parts block grass carps of cleaning and draining the water, 6 parts of accent of cooking wine are mixed and are evenly pickled 30 minutes, pull air-dry 2 hours then out;
(2) with fried 10 minutes of the block grass carp after air-dry;
(3) adding the thick gravy batching soaked 5 minutes for 100 parts;
(4) stew in soy sauce is good fish piece is finished product by microwave drying sterilization and packing;
The thick gravy batching is to boil after being mixed by the following raw materials in parts by weight meter to be prepared from 30 minutes: 0.4 part on cassia bark, anistree 0.5 part, 0.8 part in fennel, 0.2 part on mountain tangerine shell, 0.2 part of kaempferia galamga, 0.3 part of hawthorn, 0.6 part of cumin, 0.3 part of black pepper, 0.4 part of cloves, 1 part in dried ginger, 0.2 part of fructus amomi, 1 part in Chinese prickly ash, 8 parts in capsicum, 0.8 part in Radix Glycyrrhizae, 20 parts of soybean oils, 3.5 parts of salt, 3 parts of monosodium glutamates, 2.2 parts of red yeast rices, 0.3 part of fragrant seed, 0.002 part of ditert-butylhydro quinone, 0.4 part of spiceleaf, 0.3 part of tsaoko, 6 parts in fermented bean curd juice, 2 parts in rock sugar, 200 parts in water.
Embodiment 2:
(1) will add 1 part of salt through 100 parts of the block blunt snout breams cleaning and drain the water, 6 parts of accent of cooking wine are mixed and are evenly pickled 30 minutes, pull air-dry 2 hours then out;
(2) with fried 10 minutes of the block fish after air-dry;
(3) adding the thick gravy batching soaked 10 minutes for 100 parts;
(4) stew in soy sauce is good fish piece is finished product by microwave drying sterilization and packing; The thick gravy batching is identical with embodiment 1.
Embodiment 3:
(1) will add 1 part of salt through 100 parts of the chicken nuggets that clean and drain the water, 6 parts of accent of cooking wine are mixed and are evenly pickled 30 minutes, pull air-dry 2 hours then out;
(2) with fried 10 minutes of the chicken nugget after air-dry;
(3) adding the thick gravy batching soaked 5 minutes for 100 parts;
(4) stew in soy sauce is good chicken nugget is finished product by microwave drying sterilization and packing; The thick gravy batching is identical with embodiment 1.
Embodiment 4:
(1) will add 1 part of salt through 100 parts on the duck neck that cleans and drain the water, 6 parts of accent of cooking wine are mixed and are evenly pickled 30 minutes, pull air-dry 2 hours then out;
(2) with fried 10 minutes of the duck neck after air-dry;
(3) adding the thick gravy batching soaked 6 minutes for 100 parts;
(4) stew in soy sauce is good duck neck is finished product by microwave drying sterilization and packing; The thick gravy batching is identical with embodiment 1.
Embodiment 5:
(1) will add 1 part of salt through 100 parts in the block mutton that cleans and drain the water, 6 parts of accent of cooking wine are mixed and are evenly pickled 30 minutes, pull air-dry 2 hours then out;
(2) with fried 10 minutes of the mutton after air-dry;
(3) adding the thick gravy batching soaked 8 minutes for 100 parts;
(4) stew in soy sauce is good mutton is finished product by microwave drying sterilization and packing; The thick gravy batching is identical with embodiment 1.
Embodiment 6:
(1) will add 1 part of salt through 100 parts in the block beef that cleans and drain the water, 6 parts of accent of cooking wine are mixed and are evenly pickled 30 minutes, pull air-dry 2 hours then out;
(2) with fried 10 minutes of the beef after air-dry;
(3) adding the thick gravy batching soaked 8 minutes for 100 parts;
(4) stew in soy sauce is good beef is finished product by microwave drying sterilization and packing; The thick gravy batching is identical with embodiment 1.
Claims (6)
1, a kind of flavored bittern fish food, it is to pass through 100 parts of cleaning and the block fish that drains the water or meat, add 1 part of salt, 6 parts of accent of cooking wine are mixed and are evenly pickled 30 minutes, pull air-dry 2 hours then out, with the fish after air-dry or the fried 10-12 of meat minute, add 100 parts of immersions of thick gravy batching and be prepared from 5-10 minute, wherein the thick gravy batching is to boil after being mixed by the following raw materials in parts by weight meter to be prepared from 30 minutes: 0.4 part on cassia bark, anistree 0.5 part, 0.8 part in fennel, 0.2 part on mountain tangerine shell, 0.2 part of kaempferia galamga, 0.3 part of hawthorn, 0.6 part of cumin, 0.3 part of black pepper, 0.4 part of cloves, 1 part in dried ginger, 0.2 part of fructus amomi, 1 part in Chinese prickly ash, 8 parts in capsicum, 0.8 part in Radix Glycyrrhizae, 20 parts of soybean oils, 3.5 parts of salt, 3 parts of monosodium glutamates, 2.2 parts of red yeast rices, 0.3 part of fragrant seed, 0.002 part of ditert-butylhydro quinone, 0.4 part of spiceleaf, 0.3 part of tsaoko, 6 parts in fermented bean curd juice, 2 parts in rock sugar, 200 parts in water.
2, the preparation method of a kind of flavored bittern fish according to claim 1, wherein said fish is grass carp, carp, crucian or blunt snout bream.
3, the preparation method of a kind of flavored bittern fish according to claim 1, wherein said meat is pork, beef, mutton, chicken or duck.
4, the preparation method of a kind of flavored bittern fish, it may further comprise the steps:
(1) will add 1 part of salt through 100 parts of the block fish of cleaning and draining the water or meat, 6 parts of accent of cooking wine are mixed and are evenly pickled 30 minutes, pull air-dry 2 hours then out;
(2) with the block fish after air-dry or the fried 10--12 of meat minute;
(3) adding the thick gravy batching soaked 5-10 minute for 100 parts;
(4) stew in soy sauce is good fish piece is finished product by microwave drying sterilization and packing;
The thick gravy batching is to boil after being mixed by the following raw materials in parts by weight meter to be prepared from 30 minutes: 0.4 part on cassia bark, anistree 0.5 part, 0.8 part in fennel, 0.2 part on mountain tangerine shell, 0.2 part of kaempferia galamga, 0.3 part of hawthorn, 0.6 part of cumin, 0.3 part of black pepper, 0.4 part of cloves, 1 part in dried ginger, 0.2 part of fructus amomi, 1 part in Chinese prickly ash, 8 parts in capsicum, 0.8 part in Radix Glycyrrhizae, 20 parts of soybean oils, 3.5 parts of salt, 3 parts of monosodium glutamates, 2.2 parts of red yeast rices, 0.3 part of fragrant seed, 0.002 part of ditert-butylhydro quinone, 0.4 part of spiceleaf, 0.3 part of tsaoko, 6 parts in fermented bean curd juice, 2 parts in rock sugar, 200 parts in water.
5, the preparation method of a kind of flavored bittern fish according to claim 4, wherein said fish is grass carp, carp, crucian or blunt snout bream.
6, the preparation method of a kind of flavored bittern fish according to claim 4, wherein said meat is pork, beef, mutton, chicken or duck.
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