CN104757610A - Dai flavor fish sauce production method - Google Patents
Dai flavor fish sauce production method Download PDFInfo
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- CN104757610A CN104757610A CN201510104294.7A CN201510104294A CN104757610A CN 104757610 A CN104757610 A CN 104757610A CN 201510104294 A CN201510104294 A CN 201510104294A CN 104757610 A CN104757610 A CN 104757610A
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Abstract
The present invention discloses a Dai flavor fish sauce production method which is composed of the following steps: manually stirring and kneading minced fish meat and fish spine bone after the minced fish meat and the fish spine bone are chopped with edible salt, chili powder, minced garlic, Dai nationality wild Chinese red pepper, minced cymbopogon citratus, lemon leaf powder, anise seeds, white sugar, white wine, Dai nationality big coriander, Dai nationality small coriander and other spices until the minced fish meat and the fish spine bone are tasty, then putting the above materials into an earth tank to conduct marinating; and taking out the marinated fish sauce, adding a small amount of minced garlic and Dai nationality coriander, and frying with an oil pan, and thereby obtaining the Dai flavor fish sauce. The prepared Dai flavor fish sauce has a simple production method, a unique flavor, and stable product quality, and is particularly convenient for promotion and implementation of chain businesses.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the preparation method of a kind of Dai Nationality taste fish fragrant plant sauce.
Background technology
Fish fragrant plant sauce is traditional cuisines of Yunnan Dai Nationality cuisine, and Yunnan Dai people just has the Dietetic Custom pickling fish fragrant plant sauce since ancient times.Because cooking method is different with batching, the making of current fish fragrant plant sauce is all by there being the cook making experience for many years to add spice according to personal experience, taste, does not have fixing formula and preparation technology, is not easy to chain popularization.
Summary of the invention
For overcoming the disunity of fish fragrant plant sauce formulation and manufacture craft in prior art, be convenient to promote and carry out chain cause, the invention provides the preparation method of a kind of Dai Nationality taste fish fragrant plant sauce, it is characterized in that comprising pretreatment of raw material, raw material mixes with the allotment of batching, pickle, fish fragrant plant sauce finished product makes, and concrete steps are:
(1) pretreatment of raw material, comprising:
A: standby fish: get fresh adult live fish, after removing fish head, fish scale, shark's fin, fish tail, broken tripe takes out internal organ, clean by clean water as early as possible, does not stay residue, stays the flesh of fish and fish spine;
B: dehydration: as early as possible fish is broken from back, puts on airing with thin bamboo strips used for weaving bar or natural air drying becomes dry to the flesh of fish 6 to 7, needs 4 to 5 hours;
C: mince: the flesh of fish after drying and fish spine are placed on clean Wood chopping block minces to the flesh of fish with cutter become smalls shape with fish spine;
(2) raw material mixes with the allotment of batching: the flesh of fish minced is placed in clean basin, puts into batching, and carry out artificial stirring and rub until tasty, flexible during to pat with palm, innervation is the best, and wherein the flesh of fish with the weight part ratio of batching is:
The flesh of fish and 1000 parts, fish spine end, salt 35 parts, chilli powder 35 parts, garlic powder 25 parts, 10 parts, the wild Chinese prickly ash of Dai, 10 parts, lemon-grass end, 5 parts, lemonlike citrus leaf powder, anise seed 10 parts, white sugar 20 parts, white wine 20 parts, the large coriander of Dai 20 parts, the little coriander of Dai 20 parts;
(3) pickle: get out clean native tank white wine and pour in filling to rinse and wash one time, then the flesh of fish be stirred is put into the real also capping of native tank compression to pickle, salting period is: April to August need pickle 7-8 days, and September to December need pickle 10-15 days, pickles period and can not move native tank;
(4) fish fragrant plant sauce finished product makes: take out the fish fragrant plant sauce pickled, break up stand-by, a small amount of vegetable oil is put in pot, rusting to putting into a small amount of garlic end during sixty percent heat, stir-fry to pouring fish fragrant plant sauce into time golden yellow until garlic end, the duration and degree of heating will reach moderate heat after front big fire, well done and when giving out fragrance until fish fragrant plant sauce, put into after the large coriander of seasoning matter Dai got ready and the little coriander of Dai continue to stir-fry two minutes, can take the dish out of the pot.
Described fresh adult live fish is carp or grass carp or Tilapia mossambica.
Described vegetable oil is soybean oil or rapeseed oil or peanut oil or sunflower oil.
Beneficial effect: the Dai Nationality provided by the invention taste fish fragrant plant sauce preparation method is because adding the distinctive spices of the Dai nationality, ensure that the special favor of product, preparation method is simple and easy to grasp, as long as quality, taste metastable Dai Nationality taste fish fragrant plant sauce just can be produced by above-mentioned condiment proportioning and making step, conveniently promote and carry out chain cause.
Detailed description of the invention:
Embodiment 1: get fresh carp, after removing fish head, fish scale, shark's fin, fish tail, broken tripe takes out internal organ, clean by clean water as early as possible, does not stay residue, stays the flesh of fish and fish spine;
As early as possible fish is broken from back, put on airing or natural air drying with thin bamboo strips used for weaving bar and become dry to the flesh of fish 6 to 7, need 4 to 5 hours;
The flesh of fish after drying and fish spine are placed on clean Wood chopping block minces to the flesh of fish with cutter and become smalls shape with fish spine;
The flesh of fish minced is placed in clean basin, puts into batching, carry out artificial stirring and rub until tasty, flexible during to pat with palm, innervation is the best, and wherein the flesh of fish with the weight part ratio of batching is:
The flesh of fish and 1000 grams, fish spine end, salt 35 grams, chilli powder 35 grams, garlic powder 25 grams, 10 grams, the wild Chinese prickly ash of Dai, 10 grams, lemon-grass end, 5 grams, lemonlike citrus leaf powder, anise seed 10 grams, white sugar 20 grams, white wine 20 grams, the large coriander of Dai 20 grams, the little coriander of Dai 20 grams;
Pickle: get out clean native tank white wine and pour in filling to rinse and wash one time, then the flesh of fish be stirred is put into the real also capping of native tank compression to pickle, salting period is: April to August need pickle 7-8 days, and September to December need pickle 10-15 days, pickles period and can not move native tank;
Fish fragrant plant sauce finished product makes: take out the fish fragrant plant sauce pickled, break up stand-by, a small amount of vegetable oil is put in pot, rusting to putting into a small amount of garlic end during sixty percent heat, stir-fry to pouring fish fragrant plant sauce into time golden yellow until garlic end, the duration and degree of heating will reach moderate heat after front big fire, well done and when giving out fragrance until fish fragrant plant sauce, put into after the large coriander of seasoning matter Dai got ready and the little coriander of Dai continue to stir-fry two minutes, can take the dish out of the pot.
Claims (3)
1. a preparation method for Dai Nationality's taste fish fragrant plant sauce, is characterized in that comprising pretreatment of raw material, and raw material mixes with the allotment of batching, pickles, and fish fragrant plant sauce finished product makes, and concrete steps are:
(1) pretreatment of raw material, comprising:
A: standby fish: get fresh adult live fish, after removing fish head, fish scale, shark's fin, fish tail, broken tripe takes out internal organ, clean by clean water as early as possible, does not stay residue, stays the flesh of fish and fish spine;
B: dehydration: as early as possible fish is broken from back, puts on airing with thin bamboo strips used for weaving bar or natural air drying becomes dry to the flesh of fish 6 to 7, needs 4 to 5 hours;
C: mince: the flesh of fish after drying and fish spine are placed on clean Wood chopping block minces to the flesh of fish with cutter become smalls shape with fish spine;
(2) raw material mixes with the allotment of batching: the flesh of fish minced is placed in clean basin, puts into batching, and carry out artificial stirring and rub until tasty, flexible during to pat with palm, innervation is the best, and wherein the flesh of fish with the weight part ratio of batching is:
The flesh of fish and 1000 parts, fish spine end, salt 35 parts, chilli powder 35 parts, garlic powder 25 parts, 10 parts, the wild Chinese prickly ash of Dai, 10 parts, lemon-grass end, 5 parts, lemonlike citrus leaf powder, anise seed 10 parts, white sugar 20 parts, white wine 20 parts, the large coriander of Dai 20 parts, the little coriander of Dai 20 parts;
(3) pickle: get out clean native tank white wine and pour in filling to rinse and wash one time, then the flesh of fish be stirred is put into the real also capping of native tank compression to pickle, salting period is: April to August need pickle 7-8 days, and September to December need pickle 10-15 days, pickles period and can not move native tank;
(4) fish fragrant plant sauce finished product makes: take out the fish fragrant plant sauce pickled, break up stand-by, a small amount of vegetable oil is put in pot, rusting to putting into a small amount of garlic end during sixty percent heat, stir-fry to pouring fish fragrant plant sauce into time golden yellow until garlic end, the duration and degree of heating will reach moderate heat after front big fire, well done and when giving out fragrance until fish fragrant plant sauce, put into after the large coriander of seasoning matter Dai got ready and the little coriander of Dai continue to stir-fry two minutes, can take the dish out of the pot.
2. the preparation method of the Dai Nationality according to claim 1 taste fish fragrant plant sauce, is characterized in that: described fresh adult live fish is carp or grass carp or Tilapia mossambica.
3. the preparation method of the Dai Nationality according to claim 1 taste fish fragrant plant sauce, is characterized in that: described vegetable oil is soybean oil or rapeseed oil or peanut oil or sunflower oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510104294.7A CN104757610A (en) | 2015-03-11 | 2015-03-11 | Dai flavor fish sauce production method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510104294.7A CN104757610A (en) | 2015-03-11 | 2015-03-11 | Dai flavor fish sauce production method |
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| CN104757610A true CN104757610A (en) | 2015-07-08 |
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| CN201510104294.7A Pending CN104757610A (en) | 2015-03-11 | 2015-03-11 | Dai flavor fish sauce production method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690254A (en) * | 2016-11-17 | 2017-05-24 | 艾窝洛 | Dai flavor fish sauce and preparation method thereof |
| CN112715914A (en) * | 2021-01-08 | 2021-04-30 | 隆连娇 | Minced garlic chili product and preparation method thereof |
Citations (5)
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| CN102511779A (en) * | 2012-01-13 | 2012-06-27 | 百洋水产集团股份有限公司 | Fish paste ready-to-eat product and preparation method thereof |
| CN103349303A (en) * | 2013-02-06 | 2013-10-16 | 柴华 | Processing method of fish flesh sauce |
| CN103704768A (en) * | 2013-12-17 | 2014-04-09 | 周庆芬 | Fish and shrimp sauce capable of enhancing immunity and processing method thereof |
| CN104172278A (en) * | 2014-07-22 | 2014-12-03 | 安徽富煌三珍食品集团有限公司 | Processing method of stuffed parabramis pekinensis |
| CN104305158A (en) * | 2014-11-05 | 2015-01-28 | 重庆市双桥区危思科技有限公司 | Manufacture method of fish paste |
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2015
- 2015-03-11 CN CN201510104294.7A patent/CN104757610A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511779A (en) * | 2012-01-13 | 2012-06-27 | 百洋水产集团股份有限公司 | Fish paste ready-to-eat product and preparation method thereof |
| CN103349303A (en) * | 2013-02-06 | 2013-10-16 | 柴华 | Processing method of fish flesh sauce |
| CN103704768A (en) * | 2013-12-17 | 2014-04-09 | 周庆芬 | Fish and shrimp sauce capable of enhancing immunity and processing method thereof |
| CN104172278A (en) * | 2014-07-22 | 2014-12-03 | 安徽富煌三珍食品集团有限公司 | Processing method of stuffed parabramis pekinensis |
| CN104305158A (en) * | 2014-11-05 | 2015-01-28 | 重庆市双桥区危思科技有限公司 | Manufacture method of fish paste |
Non-Patent Citations (2)
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| 吴丽洪: "傣味鱼酱", 《网址：HTTP://WWW.12BN.NET/ARTICLE/ARTICLE_4775.HTML》 * |
| 征鹏等: "《新编西双版纳风物志》", 30 April 1999, 云南人民出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690254A (en) * | 2016-11-17 | 2017-05-24 | 艾窝洛 | Dai flavor fish sauce and preparation method thereof |
| CN112715914A (en) * | 2021-01-08 | 2021-04-30 | 隆连娇 | Minced garlic chili product and preparation method thereof |
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