CN102669542A - Manufacturing method for baked carp noodle - Google Patents
Manufacturing method for baked carp noodle Download PDFInfo
- Publication number
- CN102669542A CN102669542A CN2011100612555A CN201110061255A CN102669542A CN 102669542 A CN102669542 A CN 102669542A CN 2011100612555 A CN2011100612555 A CN 2011100612555A CN 201110061255 A CN201110061255 A CN 201110061255A CN 102669542 A CN102669542 A CN 102669542A
- Authority
- CN
- China
- Prior art keywords
- restrains
- carp
- gram
- preparation
- roasting face
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a manufacturing method for baked carp noodle. The baked carp noodle comprises the following raw materials by weight: 850g of carp, 150g of flour, 30g of pure water, 20g of egg, 8g of garlic, 8g of refined salt, 120g of white sugar, 140g of white vinegar, 30g of mature vinegar, 150g of clear water, 12g of cooking wine, 15g of sweet chilli sauce, 25g of tomato sauce, 7g of cornstarch, and 2kg of salad oil. The manufactured baked carp noodle is reddish yellow in color, fresh and tender in fish meat, sweet and sour in taste, rich in nutrients and simple in manufacture steps.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of preparation method of carp roasting face.
Background technology
Improving constantly of Along with people's living standard also more and more paid close attention to for health diet.In order to replenish the nutrition of brain, alleviate the brain volume of using in working at ordinary times, eating fish is exactly first-selected good merchantable brand.And single nutritional supplementation and single diet can not well combine, and cause the trouble of people's diet regimen.And the fish Flour product on the market does not have the delicious food on the mouthfeel, and the fishiness of tasting is not bright, and nutrition is not abundant.
Summary of the invention
The present invention provides a kind of preparation method of carp roasting face, not only color and luster reddish yellow, fresh and tender, the sour and sweet palatability but also nutritious, simple to operate of the flesh of fish.
The present invention provides a kind of carp roasting face, and the raw material weight proportioning of said carp roasting face is: major ingredient: 800-900 gram of carp; Auxiliary material: flour 100-200 gram, water purification 20-50 gram, egg 15-50 gram, garlic 5-10 gram; Condiment: refined salt 5-10 restrains, white sugar 100-150 restrains, light-coloured vinegar 120-150 restrains, mature vinegar 20-40 restrains, clear water 100-200 restrains, cooking wine 10-15 restrains, sweet thick chilli sauce 10-20 restrains, tomato sauce 20-30 restrains, dried fecula 5-10 restrains, salad oil 1500-2300 restrains.
Optional, the raw material weight proportioning of said carp roasting face is: one 850 gram of carp; Flour 150 grams, water purification 30 grams, egg 20 grams, garlic 8 grams; Refined salt 8 restrains, white sugar 120 restrains, light-coloured vinegar 140 restrains, mature vinegar 30 restrains, clear water 150 restrains, cooking wine 12 restrains, sweet thick chilli sauce 15 restrains, tomato sauce 25 restrains, dried fecula 7 restrains, salad oil 2000 restrains.
The present invention also provides the preparation method of a kind of carp roasting face, comprises step: with flour Jia Shui, salt with become dough, rub evenly, pull into vermicelli, in the following heat oil pot fried ripe pull out for use; Carp is slaughtered clean, separated the peony cutter, pickle with refined salt, cooking wine then, egg white, fecula, salt are stirred; Be put on one's body the carp, hot plate refueling in the pot, it is fried ripe to be lowered to carp, pulls control oil out; To convert the saccharogenesis pickle to condiment, be lowered in the pot boiledly, put into carp, mashed garlic, pull sabot out after little fire slips; With surplus juice oiling baking juice, water on one's body fish, add fried good vermicelli, being stained with the slide anchovy sauce is edible.
Described carp is fresh and alive the Yellow River carp.
The described tree peony cutter of separating needs the 8-10 cutter.
Described pickling needs 15-25 minute.
Refuel in the described pot and hot plate the 150-180 degree.
The slide of described little fire needed about 15-25 minute.
After the present invention evenly mixes major ingredient, auxiliary material, condiment in proportion, process that color and luster reddish yellow, the flesh of fish are fresh and tender, sour and sweet palatability, nutritious carp roasting face, and each procedure is simple, people eat tasty.
The specific embodiment
Carp roasting face provided by the invention, the raw material weight proportioning is: major ingredient: 800-900 gram of carp; Auxiliary material: flour 100-200 gram, water purification 20-50 gram, egg 15-50 gram, garlic 5-10 gram; Condiment: refined salt 5-10 restrains, white sugar 100-150 restrains, light-coloured vinegar 120-150 restrains, mature vinegar 20-40 restrains, clear water 100-200 restrains, cooking wine 10-15 restrains, sweet thick chilli sauce 10-20 restrains, tomato sauce 20-30 restrains, dried fecula 5-10 restrains, salad oil 1500-2300 restrains.
Preferably, the raw material weight proportioning of carp roasting face is: one 850 gram of carp; Flour 150 grams, water purification 30 grams, egg 20 grams, garlic 8 grams; Refined salt 8 restrains, white sugar 120 restrains, light-coloured vinegar 140 restrains, mature vinegar 30 restrains, clear water 150 restrains, cooking wine 12 restrains, sweet thick chilli sauce 15 restrains, tomato sauce 25 restrains, dried fecula 7 restrains, salad oil 2000 restrains.
Below specify the preparation method of carp provided by the invention roasting face through embodiment.
Embodiment one
Take by weighing one 900 gram of carp by weight ratio; Flour 100 grams, water purification 20 grams, egg 20 grams, garlic 6 grams; Refined salt 5 restrains, white sugar 150 restrains, light-coloured vinegar 130 restrains, mature vinegar 20 restrains, clear water 200 restrains, cooking wine 14 restrains, sweet thick chilli sauce 20 restrains, tomato sauce 25 restrains, dried fecula 6 restrains, salad oil 2500 restrains.With flour Jia Shui, salt with become dough, rub evenly, pull into vermicelli, fried ripely in the following heat oil pot pull out for usely, carp is slaughtered clean; Separate the peony cutter, pickle with refined salt, cooking wine then, egg white, fecula, salt are stirred, be put on one's body the carp; Hot plate refueling in the pot, it is fried ripe to be lowered to carp, pulls control oil out, will convert the saccharogenesis pickle to condiment; Be lowered in the pot boiledly, put into carp, mashed garlic, pull sabot out after little fire slips, surplus juice is refueled baking juice; Water on one's body fish, add fried good vermicelli, being stained with the slide anchovy sauce is edible, processes carp roasting face provided by the invention.
Embodiment two
Take by weighing one 850 gram of carp by weight ratio; Flour 150 grams, water purification 30 grams, egg 20 grams, garlic 8 grams; Refined salt 8 restrains, white sugar 120 restrains, light-coloured vinegar 140 restrains, mature vinegar 30 restrains, clear water 150 restrains, cooking wine 12 restrains, sweet thick chilli sauce 15 restrains, tomato sauce 25 restrains, dried fecula 7 restrains, salad oil 2000 restrains.With flour Jia Shui, salt with become dough, rub evenly, pull into vermicelli, fried ripely in the following heat oil pot pull out for usely, carp is slaughtered clean; Separate the peony cutter, pickle with refined salt, cooking wine then, egg white, fecula, salt are stirred, be put on one's body the carp; Hot plate refueling in the pot, it is fried ripe to be lowered to carp, pulls control oil out, will convert the saccharogenesis pickle to condiment; Be lowered in the pot boiledly, put into carp, mashed garlic, pull sabot out after little fire slips, surplus juice is refueled baking juice; Water on one's body fish, add fried good vermicelli, being stained with the slide anchovy sauce is edible, processes carp roasting face provided by the invention.
The above is merely preferred embodiment of the present invention, not in order to restriction the present invention, all any modifications of within spirit of the present invention and principle, being done, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. the preparation method of a carp roasting face is characterized in that, the raw material weight proportioning of said carp roasting face is: major ingredient: 800-900 gram of carp; Auxiliary material: flour 100-200 gram, water purification 20-50 gram, egg 15-50 gram, garlic 5-10 gram; Condiment: refined salt 5-10 restrains, white sugar 100-150 restrains, light-coloured vinegar 120-150 restrains, mature vinegar 20-40 restrains, clear water 100-200 restrains, cooking wine 10-15 restrains, sweet thick chilli sauce 10-20 restrains, tomato sauce 20-30 restrains, dried fecula 5-10 restrains, salad oil 1500-2300 restrains.
2. carp roasting face according to claim 1 is characterized in that, the raw material weight proportioning of said carp roasting face is: one 850 gram of carp; Flour 150 grams, water purification 30 grams, egg 20 grams, garlic 8 grams; Refined salt 8 restrains, white sugar 120 restrains, light-coloured vinegar 140 restrains, mature vinegar 30 restrains, clear water 150 restrains, cooking wine 12 restrains, sweet thick chilli sauce 15 restrains, tomato sauce 25 restrains, dried fecula 7 restrains, salad oil 2000 restrains.
3. the preparation method of a carp roasting face is characterized in that, comprises step:
With flour Jia Shui, salt with become dough, rub evenly, pull into vermicelli, in the following heat oil pot fried ripe pull out for use;
Carp is slaughtered clean, separated the peony cutter, pickle with refined salt, cooking wine then;
Egg white, fecula, salt are stirred, be put on one's body the carp;
Hot plate refueling in the pot, it is fried ripe to be lowered to carp, pulls control oil out;
To convert the saccharogenesis pickle to condiment, be lowered in the pot boiledly, put into carp, mashed garlic, pull sabot out after little fire slips;
With surplus juice oiling baking juice, water on one's body fish, add fried good vermicelli, being stained with the slide anchovy sauce is edible.
4. according to the preparation method of claim 1 or 2 or 3 described a kind of carp roasting faces, it is characterized in that described carp is fresh and alive the Yellow River carp.
5. the preparation method of a kind of carp roasting face according to claim 3 is characterized in that the described tree peony cutter of separating needs the 8-10 cutter.
6. the preparation method of a kind of carp roasting face according to claim 3 is characterized in that described pickling needs 15-25 minute.
7. the preparation method of a kind of carp roasting face according to claim 3 is characterized in that, refuels in the described pot and hots plate the 150-180 degree.
8. the preparation method of a kind of carp roasting face according to claim 3 is characterized in that the slide of described little fire needed about 15-25 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100612555A CN102669542A (en) | 2011-03-15 | 2011-03-15 | Manufacturing method for baked carp noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100612555A CN102669542A (en) | 2011-03-15 | 2011-03-15 | Manufacturing method for baked carp noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102669542A true CN102669542A (en) | 2012-09-19 |
Family
ID=46802629
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100612555A Pending CN102669542A (en) | 2011-03-15 | 2011-03-15 | Manufacturing method for baked carp noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102669542A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919893A (en) * | 2012-11-09 | 2013-02-13 | 青岛浩大实业有限公司 | Cod food and processing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1957764A (en) * | 2005-11-02 | 2007-05-09 | 马鞍山海狮织造有限公司 | Sweet-and-sour mandarin fish |
| KR100821466B1 (en) * | 2007-02-07 | 2008-04-11 | 주식회사오뚜기 | Method of manufacturing tuna balls and tuna steak in retort pouch |
| CN101647581A (en) * | 2009-07-21 | 2010-02-17 | 山西百世特食品有限公司 | Cooking method of sweet-and-sour fish |
-
2011
- 2011-03-15 CN CN2011100612555A patent/CN102669542A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1957764A (en) * | 2005-11-02 | 2007-05-09 | 马鞍山海狮织造有限公司 | Sweet-and-sour mandarin fish |
| KR100821466B1 (en) * | 2007-02-07 | 2008-04-11 | 주식회사오뚜기 | Method of manufacturing tuna balls and tuna steak in retort pouch |
| CN101647581A (en) * | 2009-07-21 | 2010-02-17 | 山西百世特食品有限公司 | Cooking method of sweet-and-sour fish |
Non-Patent Citations (2)
| Title |
|---|
| 周正平: "美味造型菜四款", 《四川烹饪》 * |
| 罗卫东: "开封金牌菜——糖醋软熘黄河鲤鱼焙面", 《四川烹饪》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919893A (en) * | 2012-11-09 | 2013-02-13 | 青岛浩大实业有限公司 | Cod food and processing method thereof |
| CN102919893B (en) * | 2012-11-09 | 2014-02-26 | 青岛浩大实业有限公司 | Cod food and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101756261B (en) | Method for preparing Pu'er tea beef | |
| CN102972739A (en) | Chilli sauce and preparation method thereof | |
| CN102630873A (en) | Qiupu crab cream meat bun and preparation method thereof | |
| CN103355566A (en) | Stomach-invigorating fish meat steamed stuffed bun and preparation method thereof | |
| CN103082342B (en) | Freshwater fish slice with seafood flavor and production method thereof | |
| CN104799332A (en) | Nutritional internal heat reducing sausage comprising Lentinus edodes and preparation method of sausage | |
| CN105433112A (en) | Making method of mustard soy | |
| CN103416779A (en) | Making method of sweet-and-sour carp | |
| CN102640947B (en) | Big mandarin fish crab spawn meat bun for alleviating alcohol and preparation method thereof | |
| CN109875025A (en) | A kind of food paste material formula and preparation method thereof | |
| CN105558824A (en) | Crab cream flavored polished round-grained rice crusts and preparation method thereof | |
| CN105053934A (en) | Braised three-yellow chicken sauce and making method thereof | |
| CN104920568A (en) | Dessert and making method thereof | |
| CN102669542A (en) | Manufacturing method for baked carp noodle | |
| CN104489032A (en) | Coarse cereal biscuit containing Chinese herbal medicine ingredients | |
| CN104304998A (en) | Matcha flavor rice crust and preparation method thereof | |
| CN104431913A (en) | Sour and spicy seasoning and application thereof | |
| CN104431818A (en) | Broad bean paste with Tricholoma gambosum and preparation method of broad bean paste | |
| CN104719393A (en) | Moon cakes with carrots and Chinese chestnuts and method for making moon cakes | |
| CN105410118A (en) | Fresh shrimp moon cake and production method of the fresh shrimp moon cake | |
| CN105146594A (en) | Instant scallop food | |
| CN105495106A (en) | Lotus root and beef cake production method | |
| CN103829179A (en) | Spirulina-enriched health-protection vegetarian ham sausage and preparation method thereof | |
| CN109717457A (en) | A kind of edible mushroom thick chilli sauce | |
| CN107927078A (en) | A kind of crisp formula of shrimp cracker |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120919 |