CN101647581A - Cooking method of sweet-and-sour fish - Google Patents
Cooking method of sweet-and-sour fish Download PDFInfo
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- CN101647581A CN101647581A CN200910074987A CN200910074987A CN101647581A CN 101647581 A CN101647581 A CN 101647581A CN 200910074987 A CN200910074987 A CN 200910074987A CN 200910074987 A CN200910074987 A CN 200910074987A CN 101647581 A CN101647581 A CN 101647581A
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- sour
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Abstract
The invention relates to a cooking method of sweet-and-sour fish, comprising the following steps: removing gills and a belly of fresh fish; scaling; cleaning; draining; sousing; greasing at middle temperature; dehydrating by cold air; preparing sweet-and-sour sauce; respectively packing the fish and the sauce in proportion; sterilizing; and packing the fish and the sauce into a large packaging bagto obtain a finished product. The cooking method uses catering sweet-and-sour fish as a base and organically combines the traditional catering technology and the modern food engineering technology, the sweet-and-sour fish hoes not contain any chemical additives and antiseptics, not only can retain the nutrition and the sweetness of the sweet-and-sour fish not to be lost and display certain advantages for food sanitation and edible convenience.
Description
Technical field
The present invention relates to the fast food production technical field, be meant a kind of preparation method especially with fish in sweet and sour sauce of instant, fresh-keeping, delicious, nutrition, instant edible.
Background technology
The favor that fish is low with its protein content height, fat content, be of high nutritive value, delicious flavour is subjected to mass consumption person.But the processing of traditional fish can only be the instant method of now doing, and process time is longer, and it is edible at fixed-sites such as restaurant and families only to suit, and edible limitation is very big, brings very big inconvenience for some consumers.
Summary of the invention
That the preparation method that the purpose of this invention is to provide a kind of fish in sweet and sour sauce, this method have is instant, fresh-keeping, delicious, the advantage of nutrition, instant edible.
Technical scheme of the present invention be earlier the fresh aquatic food fish removed the gill, remove tripe, cleaning such as scale, pickle subsequently, the dehydration of middle temperature lubricating oil and cold wind, make sweet and sour baste again, in proportion fish and baste are packed respectively then, sterilization, reinstall big packaging bag and be finished product.
The preparation method of fish in sweet and sour sauce of the present invention may further comprise the steps:
(1) making fish removes the 500 gram left and right sides fresh aquatic food fishes gill, removes tripe, scales, cleans, drains, pickling liquid with cooking wine, pepper and vinegar preparation pickled 30 minutes, the heat oil pot that fish is put into about 120 ℃ exploded 2 minutes, cold wind dehydration then, cooling final vacuum packing, sterilization;
The parts by weight of raw materials of pickling liquid is: cooking wine 40-60 part, pepper 3-5 part, vinegar 35-55 part, 55 parts of preferred cooking wine, 5 parts in pepper, 40 parts of vinegar;
(2) make baste and put into a small amount of edible oil in the heat pot, the oil temperature is put into white granulated sugar, mature vinegar, dark soy sauce, aniseed powder, sweet fermented flour sauce, green onion end, ginger splices and water during to 120 ℃ of left and right sides, cooks and fries after two minutes, cools off nitrogen-filled packaging, sterilization naturally;
The parts by weight of raw materials of making baste is: edible oil 2-3 part, white granulated sugar 8-10 part, mature vinegar 2-3 part, dark soy sauce 2-3 part, aniseed powder 0.2-0.3 part, sweet fermented flour sauce 1-1.5 part, green onion end 1.5-2 part, ginger splices 0.5-1 part, water 8-10 part;
Making the preferred parts by weight of raw materials of baste is: 2 parts of edible oils, 8 parts of white granulated sugars, 2.5 parts in mature vinegar, 2.5 parts of dark soy sauces, 0.25 part in aniseed powder, 1.25 parts of sweet fermented flour sauces, 2 parts at green onion end, 1 part of ginger splices, 8 parts in water;
(3) packing is according to fish and baste 4-5: 1 weight portion ratio, the fish of making and baste packaging bag packed into seals preferred 4: 1 of the ratio of fish and baste in the big packaging bag.
The present invention is based on the food and drink fish in sweet and sour sauce, prior restaurant technology and modern food engineering are organically combined, through suitability for industrialized production, the nutrition, the delicious food that had both guaranteed fish in sweet and sour sauce itself do not run off, instant again, fresh-keeping, health, product does not contain any chemical addition agent and anticorrisive agent, can guarantee the quality under the normal temperature 1 year.The characteristics of this product maximum are convenient, delicious, are edible after the heating.
The specific embodiment
Embodiment 1
Get 20 tails, 500 gram left and right sides fresh aquatic food fishes remove the gill, remove tripe, scale, clean, drain, pickled 30 minutes with 5.5 kilograms of cooking wine, 4 kilograms of vinegar and 0.5 kilogram of pepper preparation pickling liquid, exploded 2 minutes in the deep fat about 120 ℃ then, after dehydration under cold wind, the cooling, by every little packed tail vacuum packaging, sterilization.
In the heat pot, put into 200 gram edible oils, oil temperature is during to 120 ℃ of left and right sides, put into white granulated sugar 800 grams, mature vinegar 250 grams, dark soy sauce 250 grams, aniseed powder 25 grams, sweet fermented flour sauce 125 grams, green onion end 200 grams, ginger splices 100 grams, water 800 grams, cook and fry after two minutes, naturally cooling is by every pouch 120 gram nitrogen-filled packagings, sterilization.
1 portion of fish packaging bag of making and 1 part of baste packaging bag packed into seal in 1 big packaging bag, make product.
Embodiment 2
Get 20 tails, 500 gram left and right sides fresh aquatic food fishes remove the gill, remove tripe, scale, clean, drain, pickled 30 minutes with 4 kilograms of cooking wine, 5.5 kilograms of vinegar and 0.5 kilogram of pepper preparation pickling liquid, exploded 2 minutes in the deep fat about 120 ℃ then, after dehydration under cold wind, the cooling, by every pouch one tail vacuum packaging, sterilization.
In the heat pot, put into 300 gram edible oils, oil temperature is during to 120 ℃ of left and right sides, put into 1 kilogram of 1 kilogram of white granulated sugar, mature vinegar 300 gram, dark soy sauce 300 grams, aniseed powder 30 grams, sweet fermented flour sauce 15 grams, green onion end 200 grams, ginger splices 100 grams, water, cook and fry after two minutes, naturally cooling is by every pouch 100 gram nitrogen-filled packagings, sterilization.
1 portion of fish packaging bag of making and 1 part of baste packaging bag packed into seal in 1 big packaging bag, make product.
Embodiment 3
Get 20 tails, 500 gram left and right sides fresh aquatic food fishes remove the gill, remove tripe, scale, clean, drain, pickled 30 minutes with 5 kilograms of cooking wine, 4.7 kilograms of vinegar and 0.3 kilogram of pepper preparation pickling liquid, exploded 2 minutes in the deep fat about 120 ℃ then, after dehydration under cold wind, the cooling, by every pouch one tail vacuum packaging, sterilization.
In the heat pot, put into 200 gram edible oils, oil temperature is during to 120 ℃ of left and right sides, put into white granulated sugar 800 grams, mature vinegar 200 grams, dark soy sauce 200 grams, aniseed powder 20 grams, sweet fermented flour sauce 100 grams, green onion end 150 grams, ginger splices 50 grams, water 800 grams, cook and fry after two minutes, naturally cooling is by every pouch 110 gram nitrogen-filled packagings, sterilization.
1 portion of fish packaging bag of making and 1 part of baste packaging bag packed into seal in 1 big packaging bag, make product.
Embodiment 4
Get 20 tails, 500 gram left and right sides fresh aquatic food fishes remove the gill, remove tripe, scale, clean, drain, pickled 30 minutes with 4.6 kilograms of cooking wine, 50 kilograms of vinegar and 0.4 kilogram of pepper preparation pickling liquid, exploded 2 minutes in the deep fat about 120 ℃ then, after dehydration under cold wind, the cooling, by every pouch one tail vacuum packaging, sterilization.
In the heat pot, put into 300 gram edible oils, oil temperature is during to 120 ℃ of left and right sides, put into white granulated sugar 900 grams, mature vinegar 250 grams, dark soy sauce 250 grams, aniseed powder 25 grams, sweet fermented flour sauce 130 grams, green onion end 180 grams, ginger splices 80 grams, water 900 grams, cook and fry after two minutes, naturally cooling is by every pouch 120 gram nitrogen-filled packagings, sterilization.
1 portion of fish packaging bag of making and 1 part of baste packaging bag packed into seal in 1 big packaging bag, make product.
Claims (4)
1, a kind of preparation method of fish in sweet and sour sauce is that fish and sweet and sour baste are packed respectively, sterilize, and reinstalls big packaging bag, it is characterized in that:
(1) making fish removes the 500 gram left and right sides fresh aquatic food fishes gill, removes tripe, scales, cleans, drains, pickling liquid with cooking wine 40-60 part, pepper 3-5 part, the preparation of vinegar 35-55 part was pickled 30 minutes, exploded 2 minutes cold wind dehydration then, cooling final vacuum packing, sterilization again in the edible oil about 120 ℃;
(2) make baste and in the heat pot, put into 2-3 part edible oil, oil temperature is put into white granulated sugar 8-10 part, mature vinegar 2-3 part, dark soy sauce 2-3 part, aniseed powder 0.2-0.3 part, sweet fermented flour sauce 1-1.5 part, green onion end 1.5-2 part, ginger splices 0.5-1 part, water 8-10 part during to 120 ℃ of left and right sides; Cook and fry after two minutes, cooling naturally, nitrogen-filled packaging, sterilization;
(3) packing is according to fish and baste 4-5: 1 weight portion ratio, the fish of making and baste packaging bag packed into to be sealed in the big packaging bag.
2, the preparation method of fish in sweet and sour sauce according to claim 1 is characterized in that: the parts by weight of raw materials of pickling liquid is: 55 parts of cooking wine, 5 parts in pepper, 40 parts of vinegar.
3, the preparation method of fish in sweet and sour sauce according to claim 1 is characterized in that: the parts by weight of raw materials of baste is: 2 parts of edible oils, 8 parts of white granulated sugars, 2.5 parts in mature vinegar, 2.5 parts of dark soy sauces, 0.25 part in aniseed powder, 1.25 parts of sweet fermented flour sauces, 2 parts at green onion end, 1 part of ginger splices, 8 parts in water.
4, the preparation method of fish in sweet and sour sauce according to claim 1 is characterized in that: join the weight portion ratio of 1 portion of baste according to 4 portions of fishes, the fish of making and baste packaging bag are packed into to be sealed in the big packaging bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910074987A CN101647581A (en) | 2009-07-21 | 2009-07-21 | Cooking method of sweet-and-sour fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910074987A CN101647581A (en) | 2009-07-21 | 2009-07-21 | Cooking method of sweet-and-sour fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101647581A true CN101647581A (en) | 2010-02-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910074987A Pending CN101647581A (en) | 2009-07-21 | 2009-07-21 | Cooking method of sweet-and-sour fish |
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| CN (1) | CN101647581A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669542A (en) * | 2011-03-15 | 2012-09-19 | 樊胜武 | Manufacturing method for baked carp noodle |
| CN106261999A (en) * | 2016-08-17 | 2017-01-04 | 郑州子非鱼食品有限公司 | A kind of processing method of quick-freezing sweet and sour the Yellow River Cyprinus carpio |
| CN107518321A (en) * | 2017-09-26 | 2017-12-29 | 大连工业大学 | A kind of preparation method of characteristic salted fish food vegetable |
| CN107692147A (en) * | 2017-09-11 | 2018-02-16 | 安徽杠岗香食品科技有限公司 | A kind of processing method of sweet and sour juice |
-
2009
- 2009-07-21 CN CN200910074987A patent/CN101647581A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669542A (en) * | 2011-03-15 | 2012-09-19 | 樊胜武 | Manufacturing method for baked carp noodle |
| CN106261999A (en) * | 2016-08-17 | 2017-01-04 | 郑州子非鱼食品有限公司 | A kind of processing method of quick-freezing sweet and sour the Yellow River Cyprinus carpio |
| CN107692147A (en) * | 2017-09-11 | 2018-02-16 | 安徽杠岗香食品科技有限公司 | A kind of processing method of sweet and sour juice |
| CN107518321A (en) * | 2017-09-26 | 2017-12-29 | 大连工业大学 | A kind of preparation method of characteristic salted fish food vegetable |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Open date: 20100217 |