CN104643143A

CN104643143A - Method for preparing crispy fish under high pressure

Info

Publication number: CN104643143A
Application number: CN201510105813.1A
Authority: CN
Inventors: 周静
Original assignee: Shandong University of Technology
Current assignee: Shandong University of Technology
Priority date: 2015-03-11
Filing date: 2015-03-11
Publication date: 2015-05-27

Abstract

The invention provides a method for preparing crispy fish under high pressure. Compared with the prior art, the crispy fish prepared by adopting the method disclosed by the invention tastes soft and delicious and is not oily; fishbones are soft in the mouth; the preparation time is shortened from 10 hours to 1 hour, so that the preparation efficiency is greatly improved. The preparation technology comprises the following steps: (1) preparation of sauce, namely putting water, white sugar, soybean sauce and white vinegar into a frying pan for boiling for later use; (2) preparation of the fish, namely cleaning the fish, killing, and frying the fish in oil until the fish has the light yellow color for later use; (3) preparation, namely spreading a layer of Chinese cabbage stems at the bottom layer of a high-pressure cooker, slicing sauced black salted turnips (circular spicy radish products) into thin sheets, uniformly spreading the thin sheets on the Chinese cabbage stems, placing the fried fishes on the sauced black salted turnips, scattering pepper and anise, uniformly spreading a layer of sauced black salted turnip thin sheets and a layer of fish again, then pouring the boiled sauce into the high-pressure cooker, and scattering edible salt, chilli and cooking wine; (4) high-pressure stewing, namely covering the cooker by a cover, boiling with an intense fire until the high-pressure cooker is steamed, then stewing with a soft fire for 25-30 minutes, and closing the fire, wherein people can eat the fish when the high-pressure cooker is not steamed.

Description

A kind of high pressure makes the method for crisp pot fish

Technical field

The present invention relates to a kind of method that high pressure makes crisp pot fish, belong to food processing field.

Background technology

Crisp pot fish is traditional famous-eat of Shandong Zibo, and nutritious abundant, fishbone is soft, tasty, entrance the is instant feature of the crisp pot fishing gear made, likes by consumer deeply.

General crisp pot fish adopts marmite to make, and the time of stewing needs more than 10 hours, wastes time and energy, and fishbone is harder.

The invention provides a kind of method that high pressure makes crisp pot fish, utilize the method, dozens of minutes can complete crisp pot making fish, and taste particularly fishbone mouthfeel is more excellent.

Summary of the invention

The object of this invention is to provide a kind of method that high pressure makes crisp pot fish, its technical scheme is:

High pressure makes a method for crisp pot fish, it is characterized in that adopting following steps: (1) dip prepares: discharge water in frying pan, white granulated sugar, soy sauce, light-coloured vinegar be boiled rear for subsequent use; (2) fish prepares: fish cleaning is slaughtered rear with fried for subsequent use to micro-yellow; (3) method makes: after pressure cooker bottom spreads one deck Chinese cabbage side, sauce major part (circular hot radish jam product) is thinly sliced uniform spreading and helps face Chinese cabbage, the steck exploded is placed on above sauce major part, then spreads Chinese prickly ash and anistree in above, more evenly lay one deck sauce major part thin slice and one deck fish; Then pour boiled dip into pressure cooker, then put salt, capsicum and cooking wine; (4) autoclaving: cover pot cover, after the paramount pressure pot of large baked wheaten cake steams, little fire is stewing stewes 25-30 minute, Guan Huo, is edible after pressure cooker is without gas.

Proportion scale used is (calculating by 1000 grams of fishes): water 400-600 gram, white granulated sugar 2-4 gram, soy sauce 5-7 gram, light-coloured vinegar 7-9 gram, salt 16-18 gram, Chinese prickly ash 1-3 gram, anistree 2-4 gram, capsicum 3-4 gram, cooking wine 20-30 gram.And can, according to individual taste, select not put capsicum.

Light-coloured vinegar used and cooking wine in formula, Main Function is the fishy smell removing fish, but does not affect the original local flavor of fish; Salt, white granulated sugar, light-coloured vinegar triple interaction, enhance the taste of fish, impels fishbone more soft; The use of sauce major part, main removal fish body greasy feeling, improves appetite; Be placed on the Chinese cabbage side in the bottom of a pan, mainly prevent the use of being burned.

Compared with prior art, the crisp pot dried fish floss of making is soft good to eat, non-greasy, and fishbone entrance is soft, and Production Time shortened within an hour by more than 10 hours, greatly accelerated make efficiency in the present invention.

Detailed description of the invention

Embodiment 1:

High pressure makes a method for crisp pot fish, it is characterized in that adopt following steps (for 1000 grams of fishes): (1) dip prepare: discharge water in frying pan 500 grams, white granulated sugar 3 grams, 6 grams, soy sauce, light-coloured vinegar 8 grams, boiled rear for subsequent use; (2) fish prepares: fish cleaning is slaughtered rear with fried for subsequent use to micro-yellow; (3) method makes: after pressure cooker bottom spreads one deck Chinese cabbage side, sauce major part (circular hot radish jam product) is thinly sliced uniform spreading and helps face Chinese cabbage, the steck exploded is placed on above sauce major part, then 2 grams of Chinese prickly ashes and 3 grams of anises are spread in above, more evenly lay one deck sauce major part thin slice and one deck fish; Then pour boiled dip into pressure cooker, then put salt 17 grams, 3 grams, capsicum and cooking wine 25 grams; (4) autoclaving: cover pot cover, after the paramount pressure pot of large baked wheaten cake steams, little fire is stewing to be stewed 28 minutes, Guan Huo, is edible after pressure cooker is without gas.

Embodiment 2:

High pressure makes a method for crisp pot fish, it is characterized in that adopt following steps (for 1000 grams of fishes): (1) dip prepare: discharge water in frying pan 450 grams, white granulated sugar 2.5 grams, 5 grams, soy sauce, light-coloured vinegar 7 grams, boiled rear for subsequent use; (2) fish prepares: fish cleaning is slaughtered rear with fried for subsequent use to micro-yellow; (3) method makes: after pressure cooker bottom spreads one deck Chinese cabbage side, sauce major part (circular hot radish jam product) is thinly sliced uniform spreading and helps face Chinese cabbage, the steck exploded is placed on above sauce major part, then 1.8 grams of Chinese prickly ashes and 2.5 grams of anises are spread in above, more evenly lay one deck sauce major part thin slice and one deck fish; Then pour boiled dip into pressure cooker, then put salt 16 grams, 4 grams, capsicum and cooking wine 20 grams; (4) autoclaving: cover pot cover, after the paramount pressure pot of large baked wheaten cake steams, little fire is stewing to be stewed 30 minutes, Guan Huo, is edible after pressure cooker is without gas.

Embodiment 3:

High pressure makes a method for crisp pot fish, it is characterized in that adopt following steps (for 1000 grams of fishes): (1) dip prepare: discharge water in frying pan 600 grams, white granulated sugar 4 grams, 7 grams, soy sauce, light-coloured vinegar 9 grams, boiled rear for subsequent use; (2) fish prepares: fish cleaning is slaughtered rear with fried for subsequent use to micro-yellow; (3) method makes: after pressure cooker bottom spreads one deck Chinese cabbage side, sauce major part (circular hot radish jam product) is thinly sliced uniform spreading and helps face Chinese cabbage, the steck exploded is placed on above sauce major part, then 3 grams of Chinese prickly ashes and 4 grams of anises are spread in above, more evenly lay one deck sauce major part thin slice and one deck fish; Then pour boiled dip into pressure cooker, then put salt 18 grams and cooking wine 30 grams; (4) autoclaving: cover pot cover, after the paramount pressure pot of large baked wheaten cake steams, little fire is stewing to be stewed 25 minutes, Guan Huo, is edible after pressure cooker is without gas.

Claims

1. the invention provides a kind of method that high pressure makes crisp pot fish, it is characterized in that adopting following steps: (1) dip prepares: discharge water in frying pan, white granulated sugar, soy sauce, light-coloured vinegar be boiled rear for subsequent use; (2) fish prepares: fish cleaning is slaughtered rear with fried for subsequent use to micro-yellow; (3) method makes: after pressure cooker bottom spreads one deck Chinese cabbage side, sauce major part (circular hot radish jam product) is thinly sliced uniform spreading and helps face Chinese cabbage, the steck exploded is placed on above sauce major part, then spreads Chinese prickly ash and anistree in above, more evenly lay one deck sauce major part thin slice and one deck fish; Then pour boiled dip into pressure cooker, then put salt, capsicum and cooking wine; (4) autoclaving: cover pot cover, after the paramount pressure pot of large baked wheaten cake steams, little fire is stewing stewes 25-30 minute, Guan Huo, is edible after pressure cooker is without gas.

2. proportion scale used is (calculating by 1000 grams of fishes): water 400-600 gram, white granulated sugar 2-4 gram, soy sauce 5-7 gram, light-coloured vinegar 7-9 gram, salt 16-18 gram, Chinese prickly ash 1-3 gram, anistree 2-4 gram, capsicum 3-4 gram, cooking wine 20-30 gram, also can, according to individual taste, select not put capsicum.