CN104544290A - Spicy-flavored small dried fish - Google Patents
Spicy-flavored small dried fish Download PDFInfo
- Publication number
- CN104544290A CN104544290A CN201410284023.XA CN201410284023A CN104544290A CN 104544290 A CN104544290 A CN 104544290A CN 201410284023 A CN201410284023 A CN 201410284023A CN 104544290 A CN104544290 A CN 104544290A
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- CN
- China
- Prior art keywords
- fish
- chilli
- spicy
- pickle
- weight
- 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
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 74
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 36
- 235000015067 sauces Nutrition 0.000 claims description 16
- 235000021110 pickles Nutrition 0.000 claims description 12
- 210000001835 viscera Anatomy 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 244000273928 Zingiber officinale Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- 239000008158 vegetable oil Substances 0.000 claims description 8
- 240000003291 Armoracia rusticana Species 0.000 claims description 4
- 235000011330 Armoracia rusticana Nutrition 0.000 claims description 4
- 241000522254 Cassia Species 0.000 claims description 4
- 241001631271 Prunus fasciculata Species 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 230000003760 hair shine Effects 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 235000019991 rice wine Nutrition 0.000 claims description 4
- 238000009938 salting Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000019659 mouth feeling Nutrition 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 description 2
- 240000004760 Pimpinella anisum Species 0.000 description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 208000001581 lymphogranuloma venereum Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a spicy-flavored small dried fish which is prepared by using the following method: (1) selecting raw material fish; (2) washing; (3) tidily arranging the washed fish into a sunning net for sunning, and stopping sunning until the weight of fish is 80% that of the fish before sunning; (5) frying; (6) decocting spicy paste; and (7) arranging the fried fish into the spicy paste and braising for 2-3h at 55-65DEG C, then taking out, cooling and packaging. The spicy-flavored small dried fish is spicy in mouth feeling, meets the flavor of the crowd fond of spicy flavor, and the small dried fish is rich in nutrients, and rich in various vitamins and mineral substances, and the fish structure is not damaged and the fish can keep good mouth feeling as the fish is prepared by adopting special technology.
Description
Technical field
The invention belongs to field of food, be specifically related to the little dry fish of a kind of spicy.
Background technology
Little dry fish is the existing a kind of local delicacies be commercially popular, because of its instant and good mouthfeel well received, now little dry fish tastes is commercially single, and often can add anticorrisive agent in little dry fish to extend the holding time in manufacturing process, ediblely can cause side effect to health for a long time.
Summary of the invention
The object of this invention is to provide the little dry fish of a kind of spicy, improve the taste kind of little dry fish.
The present invention is achieved through the following technical solutions:
The little dry fish of a kind of spicy, makes to make with the following method: (1), raw material fish are selected, and select raw material fish that is fresh, free from extraneous odour to scale, remove internal organ, (2), clean: will the fish after internal organ be gone to put in service sink, circulating water washes away crimson blood, impurity and residual internal organ etc., (3), pickle: the fish after cleaning puts into the container pickled, add pickle fish weight 6% edible salt, 3% yellow rice wine, the ginger slice of 2%, the Chinese prickly ash of 1% pickle, salting period is 20 hours, is then cleaned up the fish surface after pickling with circulating water, (4) fish, after cleaning is neatly placed in shines in net, carries out airing, stops when shining 80% before being airing to fish weight, (5), frying: fish is placed with in the pot of rapeseed oil, fries, fry to fish surface be micro-yellow time take out, cool, (6), boil chilli sauce: a, the process of chilli, 25-40 part chilli is cleaned, then taking chilli pours in pot with the vegetable oil of weight, burn to 9 one-tenth heat, put into chilli, get out for subsequent use after stirring, chilli sauce boils, by the above-mentioned chilli for preparing and 15-20 part Chinese prickly ash, 2-5 part is anistree, wild peach 1-2 part, Chinese cassia tree 2-4 part, cloves 1-3 part, ginger 4-6 part, horseradish 1-3 part adds in the hot vegetable oil of 20-30 part and stir-fries, then above-mentioned raw materials is made material bag, then 50-80 part soak by water 20-30min is added, removing material bag, obtain chilli sauce, (7), by the fish of having exploded put into chilli sauce stewing 2-3h at 55-65 DEG C, then take out, cooling, packaging.
Described fish can use the small fish of 5-15cm, also large fish can be cut into width 1-5cm, the strip of length 5-15cm.
Beneficial effect of the present invention: the little dry lymphogranuloma inguinale sense of spicy provided by the invention is spicy, meet the taste much liking spicy flavor crowd, and little dry fish is nutritious, be rich in multivitamin and mineral matter, prepared by use special process, flesh of fish structure is not destroyed, and fish can keep good mouthfeel, has market popularization value.
Detailed description of the invention
embodiment 1
The little dry fish of a kind of spicy, makes to make with the following method: (1), raw material fish are selected, and select raw material fish that is fresh, free from extraneous odour to scale, remove internal organ; (2), clean: will the fish after internal organ be gone to put in service sink, circulating water washes away crimson blood, impurity and residual internal organ etc.; (3), pickle: the fish after cleaning puts into the container pickled, add pickle fish weight 6% edible salt, 3% yellow rice wine, the ginger slice of 2%, the Chinese prickly ash of 1% pickle, salting period is 20 hours, is then cleaned up the fish surface after pickling with circulating water; (4) fish, after cleaning is neatly placed in shines in net, carries out airing, stops when shining 80% before being airing to fish weight; (5), frying: fish is placed with in the pot of rapeseed oil, fries, fry to fish surface be micro-yellow time take out, cool; (6), chilli sauce is boiled: the process of a, chilli, 30 portions of chilli are cleaned, then taking chilli pours in pot with the vegetable oil of weight, burn to 9 one-tenth heat, put into chilli, get out for subsequent use after stirring, chilli sauce boils, the above-mentioned chilli for preparing and 18 portions of Chinese prickly ashes, 4 parts of anises, wild peach 1 part, Chinese cassia tree 2 parts, cloves 2 parts, 6 parts, ginger, horseradish 2 parts are added in 25 parts of hot vegetable oil and stir-fries, then above-mentioned raw materials is made material bag, then add 55 parts of soak by water 20min, removing material bag, obtains chilli sauce; (7), by the fish of having exploded put into chilli sauce stewing 2h at 60-65 DEG C, then take out, cooling, packaging.
Embodiment 2
The little dry fish of a kind of spicy, makes to make with the following method: (1), raw material fish are selected, and select raw material fish that is fresh, free from extraneous odour to scale, remove internal organ; (2), clean: will the fish after internal organ be gone to put in service sink, circulating water washes away crimson blood, impurity and residual internal organ etc.; (3), pickle: the fish after cleaning puts into the container pickled, add pickle fish weight 6% edible salt, 3% yellow rice wine, the ginger slice of 2%, the Chinese prickly ash of 1% pickle, salting period is 20 hours, is then cleaned up the fish surface after pickling with circulating water; (4) fish, after cleaning is neatly placed in shines in net, carries out airing, stops when shining 80% before being airing to fish weight; (5), frying: fish is placed with in the pot of rapeseed oil, fries, fry to fish surface be micro-yellow time take out, cool; (6), chilli sauce is boiled: the process of a, chilli, 40 portions of chilli are cleaned, then taking chilli pours in pot with the vegetable oil of weight, burn to 9 one-tenth heat, put into chilli, get out for subsequent use after stirring, chilli sauce boils, the above-mentioned chilli for preparing and 19 portions of Chinese prickly ashes, 4 parts of anises, wild peach 1.5 parts, Chinese cassia tree 2.5 parts, cloves 3 parts, 6 parts, ginger, horseradish 3 parts are added in 30 parts of hot vegetable oil and stir-fries, then above-mentioned raw materials is made material bag, then add 50 parts of soak by water 20-30min, removing material bag, obtains chilli sauce; (7), by the fish of having exploded put into chilli sauce stewing 2-3h at 55-65 DEG C, then take out, cooling, packaging.
The little dry lymphogranuloma inguinale sense that this method obtains is good, does not add anticorrisive agent, uses above-mentioned raw materials to concoct, considerably increases the holding time of little dry fish.
Claims (1)
1. the little dry fish of spicy, is characterized in that, makes to make with the following method: (1), raw material fish are selected, and select raw material fish that is fresh, free from extraneous odour to scale, remove internal organ, (2), clean: will the fish after internal organ be gone to put in service sink, circulating water washes away crimson blood, impurity and residual internal organ etc., (3), pickle: the fish after cleaning puts into the container pickled, add pickle fish weight 6% edible salt, 3% yellow rice wine, the ginger slice of 2%, the Chinese prickly ash of 1% pickle, salting period is 20 hours, is then cleaned up the fish surface after pickling with circulating water, (4) fish, after cleaning is neatly placed in shines in net, carries out airing, stops when shining 80% before being airing to fish weight, (5), frying: fish is placed with in the pot of rapeseed oil, fries, fry to fish surface be micro-yellow time take out, cool, (6), boil chilli sauce: a, the process of chilli, 25-40 part chilli is cleaned, then taking chilli pours in pot with the vegetable oil of weight, burn to 9 one-tenth heat, put into chilli, get out for subsequent use after stirring, chilli sauce boils, by the above-mentioned chilli for preparing and 15-20 part Chinese prickly ash, 2-5 part is anistree, wild peach 1-2 part, Chinese cassia tree 2-4 part, cloves 1-3 part, ginger 4-6 part, horseradish 1-3 part adds in the hot vegetable oil of 20-30 part and stir-fries, then above-mentioned raw materials is made material bag, then 50-80 part soak by water 20-30min is added, removing material bag, obtain chilli sauce, (7), by the fish of having exploded put into chilli sauce stewing 2-3h at 55-65 DEG C, then take out, cooling, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410284023.XA CN104544290A (en) | 2014-06-24 | 2014-06-24 | Spicy-flavored small dried fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410284023.XA CN104544290A (en) | 2014-06-24 | 2014-06-24 | Spicy-flavored small dried fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104544290A true CN104544290A (en) | 2015-04-29 |
Family
ID=53062211
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410284023.XA Pending CN104544290A (en) | 2014-06-24 | 2014-06-24 | Spicy-flavored small dried fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104544290A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509700A (en) * | 2016-11-17 | 2017-03-22 | 龙文学 | Manufacturing method of spicy cold fish and spicy cold fish |
| CN106666489A (en) * | 2016-12-09 | 2017-05-17 | 广东美味鲜调味食品有限公司 | Fish larvae paste and preparation method thereof |
| CN107660723A (en) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | A kind of spicy instant dried fish and preparation method thereof |
| CN108741064A (en) * | 2018-04-20 | 2018-11-06 | 桐城市煜萱生态农业发展有限公司 | A kind of spicy dried fish and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658307A (en) * | 2009-09-21 | 2010-03-03 | 李长智 | Method for producing air-dried fish with crisp bones |
| CN101919434A (en) * | 2010-09-09 | 2010-12-22 | 李霁 | Cold dried fish processing method |
| CN103504357A (en) * | 2012-06-26 | 2014-01-15 | 湖南洞庭水湘食品有限公司 | Spicy hot engraulis japonicas processing process |
-
2014
- 2014-06-24 CN CN201410284023.XA patent/CN104544290A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658307A (en) * | 2009-09-21 | 2010-03-03 | 李长智 | Method for producing air-dried fish with crisp bones |
| CN101919434A (en) * | 2010-09-09 | 2010-12-22 | 李霁 | Cold dried fish processing method |
| CN103504357A (en) * | 2012-06-26 | 2014-01-15 | 湖南洞庭水湘食品有限公司 | Spicy hot engraulis japonicas processing process |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107660723A (en) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | A kind of spicy instant dried fish and preparation method thereof |
| CN106509700A (en) * | 2016-11-17 | 2017-03-22 | 龙文学 | Manufacturing method of spicy cold fish and spicy cold fish |
| CN106666489A (en) * | 2016-12-09 | 2017-05-17 | 广东美味鲜调味食品有限公司 | Fish larvae paste and preparation method thereof |
| CN108741064A (en) * | 2018-04-20 | 2018-11-06 | 桐城市煜萱生态农业发展有限公司 | A kind of spicy dried fish and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150429 |
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| RJ01 | Rejection of invention patent application after publication |