CN103689667A - 一种徽式碳锅鱼及其制备方法 - Google Patents
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
Abstract
本发明公开了一种徽式碳锅鱼,由下列重量份的原料制成:草鱼1400-1500、莲藕180-210、香菜23-26、洋葱90-110、西芹90-110、大葱90-110、大姜45-55、大蒜140-160、花椒45-55、干辣椒90-110、花生油240-260、香辣酱40-60、孜然粉22-27、糖18-22、薏仁油28-33、盐23-28、料酒35-45、高汤900-1100、调味汁140-160、芝麻24-27、水适量。本发明的徽式碳锅鱼,采用草鱼作为主原料。在辅料的添加于加工的工艺上进行了创新,独特的原料与工艺赋予了烤鱼汤汁红亮、鲜美、鱼肉鲜香滑嫩、麻辣适口、五香味正的特点,不是火锅却胜似火锅。制得的烤鱼融合了烤鱼与炖鱼特有的香味,麻辣鲜香、鱼肉爽滑、汤汁红亮,是色香味俱全的美食佳品,不仅具有一定的营养价值,并且还有开胃、增进食欲的功效。
Description
一种徽式碳锅鱼及其制备方法
技术领域
[0001] 本发明涉及一种水产品及其加工领域,特别涉及一种徽式碳锅鱼及其制备方法。背景技术
[0002] 鱼肉味道鲜美、清鲜可口、引人食欲,是人们日常饮食中比较喜爱的食物。鱼肉含有叶酸、维生素B2、维生素B12等维生素,有滋补健胃、利水消肿、通乳、清热解毒、止嗽下气的功效。鱼含有丰富的完全蛋白质,而且都是完全蛋白质,另外蛋白质所含必需氨基酸的量和比值最适合人体需要,容易被人体消化吸收。脂肪含量较低,且多为不饱和脂肪酸。鱼肉的脂肪含量一般比较低,并且脂肪多由不饱和脂肪酸组成,不饱和脂肪酸的碳链较长,具有降低胆固醇的作用。另外,鱼肉的肌纤维比较短,蛋白质组织结构松散,水分含量比较多,因此,肉质比较鲜嫩,和禽畜肉相比,吃起来更觉软嫩,也更容易消化吸收。所以,可以看出,鱼类具有高蛋白、低脂肪、维生素、矿物质含量丰富,口味好、易于消化吸收的优点。
[0003] 鱼有很多的烹饪方式,其中烤鱼就受到广大消费者的喜爱,说到烤鱼,在人们脑海中往往都是像牛羊肉串一样,直接放到炭火上放少许盐,辣椒,孜然,烤熟即可。而徽式碳锅鱼它采用自己研制的秘方,先烤后炖的独特做法结合烤炖两种工艺精华,烹饪出人们喜爱的美味佳肴。
发明内容
[0004] 本发明弥补了现有技术的不足,提供一种徽式碳锅鱼及其制备方法。
[0005] 本发明的技术方案如下:
本发明徽式碳锅鱼由下列重量份的原料制成:草鱼1400-1500、莲藕180-210、香菜23-26、洋葱 90-110、西芹 90-110、大葱 90-110、大姜 45-55、大蒜 140-160、花椒 45-55、干辣椒90-110、花生油240-260、香辣酱40-60、孜然粉22-27、糖18-22、薏仁油28-33、盐23-28、料酒35-45、高汤900-1100、调味汁140-160、芝麻24-27、水适量。
[0006] 所述徽式碳锅鱼的制备的具体步骤如下:
(1)将鲜活草鱼杀洗干净,打上花刀,加上孜然粉、糖、薏仁油、盐、料酒混合浆腌溃5-10分钟后放入烤盘,将烤盘下放洋葱、西芹、大蒜垫底,然后放入炭火上烤制7-8成熟;
(2)将花生油倒入锅中烧热,将大葱、大姜、大蒜取适量洗净切片后与适量的花椒、干辣椒、香辣酱一起放入烧热的油中,小火煸炒出香味;
(3)将锅中加入高汤,再放入步骤I的物料以及莲藕,大火烧开后转小火炖3分钟倒入碳锅里;
(4)将调味汁放入锅中烧热,香菜洗净切段后与剩余的干辣椒、花椒、大蒜一起放入锅中,小火炒至有香味溢出,浇在碳锅中的鱼的上面,再撒上芝麻即可。
[0007] 本发明的有益效果:
本发明的徽式碳锅鱼,采用草鱼作为主原料。在辅料的添加于加工的工艺上进行了创新,独特的原料与工艺赋予了烤鱼汤汁红亮、鲜美、鱼肉鲜香滑嫩、麻辣适口、五香味正的特点,不是火锅却胜似火锅。制得的烤鱼融合了烤鱼与炖鱼特有的香味,麻辣鲜香、鱼肉爽滑、汤汁红亮,是色香味俱全的美食佳品,不仅具有一定的营养价值,并且还有开胃、增进食欲的功效。
具体实施方案
[0008] 下面结合以下具体实施方式对本发明作进一步的详细描述:
称取下列重量份(g)的原料制成:草鱼1500、莲藕200、香菜25、洋葱100、西芹100、大葱100、大姜50、大蒜150、花椒50、干辣椒100、花生油250、香辣酱50、孜然粉25、糖20、薏仁油30、盐25、料酒40、高汤1000、调味汁150、芝麻25、水适量。
[0009] 徽式碳锅鱼的制备方法的具体步骤如下:
(1)将鲜活草鱼杀洗干净,打上花刀,加上孜然粉、糖、薏仁油、盐、料酒混合浆腌溃8分钟后放入烤盘,将烤盘下放洋葱、西芹、大蒜垫底,然后放入炭火上烤制8成熟;
(2)将花生油倒入锅中烧热,将大葱、大姜、大蒜取适量洗净切片后与适量的花椒、干辣椒、香辣酱一起放入烧热的油中,小火煸炒出香味;
(3)将锅中加入高汤,再放入步骤I的物料以及莲藕,大火烧开后转小火炖3分钟倒入碳锅里;
(4)将调味汁放入锅中烧热,香菜洗净切段后与剩余的干辣椒、花椒、大蒜一起放入锅中,小火炒至有香味溢出,浇在碳锅中的鱼的上面,再撒上芝麻即可。
Claims (2)
1.一种徽式碳锅鱼,其特征在于,由下列重量份的原料制成:草鱼1400-1500、莲藕180-210、香菜 23-26、洋葱 90-110、西芹 90-110、大葱 90-110、大姜 45-55、大蒜 140-160、花椒45-55、干辣椒90-110、花生油240-260、香辣酱40-60、孜然粉22-27、糖18-22、薏仁油28-33、盐 23-28、料酒 35-45、高汤 900-1100、调味汁 140-160、芝麻 24-27、水适量。
2.根据权利要求书I所述徽式碳锅鱼,其特征在于,制备方法的具体步骤如下: (1)将鲜活草鱼杀洗干净,打上花刀,加上孜然粉、糖、薏仁油、盐、料酒混合浆腌溃5-10分钟后放入烤盘,将烤盘下放洋葱、西芹、大蒜垫底,然后放入炭火上烤制7-8成熟; (2)将花生油倒入锅中烧热,将大葱、大姜、大蒜取适量洗净切片后与适量的花椒、干辣椒、香辣酱一起放入烧热的油中,小火煸炒出香味; (3)将锅中加入高汤,再放入步骤I的物料以及莲藕,大火烧开后转小火炖3分钟倒入碳锅里; (4)将调味汁放入锅中烧热,香菜洗净切段后与剩余的干辣椒、花椒、大蒜一起放入锅中,小火炒至有香味溢出,浇在碳锅中的鱼的上面,再撒上芝麻即可。
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Cited By (4)
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CN104473227A (zh) * | 2014-12-22 | 2015-04-01 | 梁岸升 | 石头火锅鱼的制作方法 |
CN104886650A (zh) * | 2015-04-29 | 2015-09-09 | 卢锋 | 一种鲜香烤鱼的制作方法 |
CN106690130A (zh) * | 2016-11-09 | 2017-05-24 | 何兴民 | 纸包鱼食品及其制备方法 |
CN107568646A (zh) * | 2017-11-06 | 2018-01-12 | 赵银红 | 一种香辣黄河鲤鱼的制备方法 |
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Cited By (4)
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CN104473227A (zh) * | 2014-12-22 | 2015-04-01 | 梁岸升 | 石头火锅鱼的制作方法 |
CN104886650A (zh) * | 2015-04-29 | 2015-09-09 | 卢锋 | 一种鲜香烤鱼的制作方法 |
CN106690130A (zh) * | 2016-11-09 | 2017-05-24 | 何兴民 | 纸包鱼食品及其制备方法 |
CN107568646A (zh) * | 2017-11-06 | 2018-01-12 | 赵银红 | 一种香辣黄河鲤鱼的制备方法 |
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