CN104814470A - Tea flavored roasted Aristichthys nobilis and preparation method thereof - Google Patents

Abstract

The present invention discloses a tea flavored roasted Aristichthys nobilis which is made of the following raw materials in parts by weight: 1250-1750 parts of fresh Aristichthys nobilis, 3-6 parts of Lu'an Guapian (a kind of green tea) tea leaves, 7-9 parts of shredded ginger, 5-8 parts of shredded scallion, 5-7 parts of ginger flakes, 10-13 parts scallion sections, 7-10 parts of chili powder, 8-12 parts of cooking wine, 10-13 parts of salt, 6-9 parts of chicken essence, 2-5 parts of honey, 1-3 parts of rosmarinus officinalis powder, 6-9 parts of maltose, 6-9 parts of sauce, 5-8 parts of soy sauce and 8-12 parts of colleseed oil. The prepared tea flavored roasted Aristichthys nobilis is crisp outside and tender inside, and fresh and delicious, and has light tea aroma. The preparation method has simple processes and is easy to operate. Vacuum packaging enables longer food preservation period; backpressure sterilization can conduct sterilization thoroughly; shredded ginger, shredded scallion, cooking wine, salt, chicken essence and tea leaf juice are used to pickle Aristichthys nobilis, which can not only enable tasty flavor of Aristichthys nobilis, but also achieve the role of freshness keeping and corruption preventing; the addition of an appropriate amount of honey can make the tissue of Aristichthys nobilis meat soft and improve flavor of Aristichthys nobilis. The tea flavored roasted Aristichthys nobilis of the present invention has green and healthy characteristics, and thorough sterilization, high nutritional value, unique taste, fresh taste and other characteristics.

Description

Roasting bighead of a kind of tea perfume and preparation method thereof

Technical field

The present invention relates to food and preparation method thereof technical field, specifically roasting bighead of a kind of tea perfume and preparation method thereof.

Background technology

Bighead, also known as variegated carp, big head, be one of China four large Chinese carp, its annual production is more than 2,700,000 tons.Bighead head is large and fertile, accounts for more than 40% of fish body ratio, its edible part large percentage, delicious flavour, nutritious, containing unrighted acids such as a large amount of protein, fat and EPA, DHA, EAA, is the delicious food be always well received by consumers.Although current bighead taste is a lot, is generally all first eat first to do, can not preserves for a long time, the extreme influence development of bighead industry, the present invention utilizes local tealeaves advantage, develop a kind of roasting bighead of tea perfume of novel taste.

Summary of the invention

Roasting bighead of tea perfume that the object of the present invention is to provide a kind of novel taste and preparation method thereof, to solve the problem proposed in above-mentioned background technology.

For achieving the above object, the invention provides following technical scheme:

The roasting bighead of a kind of tea perfume, be made up of the raw material of following weight parts:

Fresh bighead 1250-1750 part, Lu`an Guapian.Tea tealeaves 3-6 part, shredded ginger 7-9 part, green onion silk 5-8 part, ginger splices 5-7 part, onion parts 10-13 part, chilli powder 7-10, cooking wine 8-12 part, salt 10-13 part, chickens' extract 6-9 part, honey 2-5 part, rosemary powder 1-3 part, maltose 6-9 part, sauce 6-9 part, soy sauce 5-8 part, rapeseed oil 8-12 part;

Described sauce, be made up of following raw material: sweet fermented flour sauce 3 parts, peanut butter 2 parts, black bean sauce 4 parts, 0.6 part, green onion end, red chilli 0.4 part, and 3 parts, olive oil mixes;

The preparation method of described sauce: cleaned by pot, adds olive rusting heat, adds green onion end and the quick-fried perfume (or spice) of red chilli, turns moderate heat, then adds sweet fermented flour sauce, peanut butter and black bean sauce stir-fry 5-10 minute, and the cool final vacuum that dries in the air seals, and to obtain final product.

Preferably, the described roasting bighead of a kind of tea perfume, be made up of the raw material of following weight parts:

Fresh bighead 1500 parts, Lu`an Guapian.Tea tealeaves 5 parts, shredded ginger 7 parts, green onion silk 5 parts, ginger splices 6 parts, onion parts 10 parts, chilli powder 9, cooking wine 11 parts, salt 11 parts, chickens' extract 7 parts, honey 4 parts, 1 part, rosemary powder, 7 parts, Fructus Hordei Germinatus, sauce 8 parts, 7 parts, soy sauce, rapeseed oil 11 parts.

The preparation method of the described roasting bighead of a kind of tea perfume, is characterized in that, comprise the steps:

(1) Lu`an Guapian.Tea tealeaves is increased bubble system, leach tea juice for subsequent use, remaining tealeaves dries with little fire and fries perfume;

(2) bighead is slaughtered, scales, internal organ, black film, and with obtaining clean fish body after clear water rinsing, with shredded ginger, green onion silk, cooking wine, salt, chickens' extract and tea juice, pickled 30 minutes;

(3) dry fish moisture with it, hang up maltose, air-dry 2 ~ 3 hours;

(4) bighead is put into the baking tray completing tinfoil, onion parts and ginger splices on pad, fish body brushes rapeseed oil and soy sauce, sprinkles chilli powder, and bighead is put into baking box, temperature 250 degree, roasting 20 minutes;

(5) again bighead body is brushed rapeseed oil and soy sauce, bighead is put into baking box, temperature 250 degree, roasting 20 minutes;

(6) baked is brushed honey again bighead body, sprinkle the broken and rosemary powder of tealeaves on baked bighead

(7) bighead is loaded in packaging bag, in described packaging bag, add packed sauce, vacuum seal;

(8) adopt back-pressure sterilization, sterilization temperature 110 DEG C, time 20min, back-pressure pressure 0.2Mpa, cool time 15min; The warehouse of less than 25 DEG C is sent into rapidly after drying surface moisture.

Compared with prior art, the invention has the beneficial effects as follows:

The roasting bighead of tea perfume prepared by the present invention, tender with a crispy crust, the flesh of fish is delicious, and fragrant with light tea, opens a kind of novel taste, and preparation process is simple, convenient operation; Vacuum packaging, the food preservation cycle is longer; Back-pressure sterilization, sterilizing is thorough; Short time high temperature heat treatment technics, can keep nutritional labeling greatly; Adopt shredded ginger, green onion silk, cooking wine, salt, chickens' extract and the pickled bighead of tea juice in technical process, not only can make bighead meat tasty outside, also can reach preservation and antisepsis effect; Add proper honey adjustable bighead meat really up to the mark, make bighead meat tissue soft, improve the local flavor of bighead; The roasting bighead of tea perfume prepared by the present invention has green health, and sterilizing is thorough, is of high nutritive value, special taste, the features such as mouthfeel is fresh and tender.

Detailed description of the invention

Below in conjunction with specific embodiment, the present invention is further illustrated.

Embodiment 1

The roasting bighead of a kind of tea of the present invention perfume, be made up of the raw material of following weight parts:

Fresh bighead 1250 parts, Lu`an Guapian.Tea tealeaves 3 parts, shredded ginger 8 parts, green onion silk 7 parts, ginger splices 5 parts, onion parts 12 parts, chilli powder 7, cooking wine 10 parts, salt 10 parts, chickens' extract 6 parts, honey 3 parts, 2 parts, rosemary powder, maltose 6 parts, sauce 7 parts, 6 parts, soy sauce, rapeseed oil 9 parts.

Described sauce, be made up of following raw material: sweet fermented flour sauce 3 parts, peanut butter 2 parts, black bean sauce 4 parts, 0.6 part, green onion end, and red chilli 0.4 part, 3 parts, olive oil mixes

The preparation method of described sauce: cleaned by pot, adds olive rusting heat, adds green onion end and the quick-fried perfume (or spice) of red chilli, turns moderate heat, then adds sweet fermented flour sauce, peanut butter and black bean sauce stir-fry 5-10 minute, and the cool final vacuum that dries in the air seals, and to obtain final product.

The preparation method of the roasting bighead of described a kind of tea perfume, comprises the steps:

(1) Lu`an Guapian.Tea tealeaves is increased bubble system, leach tea juice for subsequent use, remaining tealeaves dries with little fire and fries perfume;

(2) bighead is slaughtered, scales, internal organ, black film, and with obtaining clean fish body after clear water rinsing, with shredded ginger, green onion silk, cooking wine, salt, chickens' extract and tea juice, pickled 30 minutes;

(3) dry fish moisture with it, hang up maltose, air-dry 2 ~ 3 hours;

(4) bighead is put into the baking tray completing tinfoil, onion parts and ginger splices on pad, fish body brushes rapeseed oil and soy sauce, sprinkles chilli powder, and bighead is put into baking box, temperature 250 degree, roasting 20 minutes;

(5) again bighead body is brushed rapeseed oil and soy sauce, bighead is put into baking box, temperature 250 degree, roasting 20 minutes;

(6) baked is brushed honey again bighead body, sprinkle the broken and rosemary powder of tealeaves on baked bighead

(7) bighead is loaded in packaging bag, in described packaging bag, add packed sauce, vacuum seal;

(8) adopt back-pressure sterilization, sterilization temperature 110 DEG C, time 20min, back-pressure pressure 0.2Mpa, cool time 15min; The warehouse of less than 25 DEG C is sent into rapidly after drying surface moisture.

Embodiment 2

The difference of the present embodiment and embodiment 1 is only, the roasting bighead of a kind of tea of the present invention perfume, is made up of the raw material of following weight parts:

Fresh bighead 1500 parts, Lu`an Guapian.Tea tealeaves 5 parts, shredded ginger 7 parts, green onion silk 5 parts, ginger splices 6 parts, onion parts 10 parts, chilli powder 9, cooking wine 11 parts, salt 11 parts, chickens' extract 7 parts, honey 4 parts, 1 part, rosemary powder, 7 parts, Fructus Hordei Germinatus, sauce 8 parts, 7 parts, soy sauce, rapeseed oil 11 parts.

Embodiment 3

The difference of the present embodiment and embodiment 1 is only, the roasting bighead of a kind of tea of the present invention perfume, is made up of the raw material of following weight parts:

Fresh bighead 1750 parts, Lu`an Guapian.Tea tealeaves 6 parts, shredded ginger 9 parts, green onion silk 8 parts, ginger splices 7 parts, onion parts 13 parts, chilli powder 10, cooking wine 12 parts, salt 13 parts, chickens' extract 9 parts, honey 5 parts, 3 parts, rosemary powder, 9 parts, Fructus Hordei Germinatus, sauce 9 parts, 8 parts, soy sauce, rapeseed oil 12 parts.

Claims (3)

1. the roasting bighead of tea perfume, is characterized in that, be made up of the raw material of following weight parts:

Fresh bighead 1250-1750 part, Lu`an Guapian.Tea tealeaves 3-6 part, shredded ginger 7-9 part, green onion silk 5-8 part, ginger splices 5-7 part, onion parts 10-13 part, chilli powder 7-10, cooking wine 8-12 part, salt 10-13 part, chickens' extract 6-9 part, honey 2-5 part, rosemary powder 1-3 part, maltose 6-9 part, sauce 6-9 part, soy sauce 5-8 part, rapeseed oil 8-12 part;

Described sauce, be made up of following raw material: sweet fermented flour sauce 3 parts, peanut butter 2 parts, black bean sauce 4 parts, 0.6 part, green onion end, red chilli 0.4 part, and 3 parts, olive oil mixes;

The preparation method of described sauce: cleaned by pot, adds olive rusting heat, adds green onion end and the quick-fried perfume (or spice) of red chilli, turns moderate heat, then adds sweet fermented flour sauce, peanut butter and black bean sauce stir-fry 5-10 minute, and the cool final vacuum that dries in the air seals, and to obtain final product.

2. the roasting bighead of a kind of tea perfume according to claim 1, is characterized in that, be made up of the raw material of following weight parts:

Fresh bighead 1500 parts, Lu`an Guapian.Tea tealeaves 5 parts, shredded ginger 7 parts, green onion silk 5 parts, ginger splices 6 parts, onion parts 10 parts, chilli powder 9, cooking wine 11 parts, salt 11 parts, chickens' extract 7 parts, honey 4 parts, 1 part, rosemary powder, 7 parts, Fructus Hordei Germinatus, sauce 8 parts, 7 parts, soy sauce, rapeseed oil 11 parts.

3. the preparation method of the roasting bighead of a kind of tea perfume according to claim 1, is characterized in that, comprise the steps:

(1) Lu`an Guapian.Tea tealeaves is increased bubble system, leach tea juice for subsequent use, remaining tealeaves dries with little fire and fries perfume;

(2) bighead is slaughtered, scales, internal organ, black film, and with obtaining clean fish body after clear water rinsing, with shredded ginger, green onion silk, cooking wine, salt, chickens' extract and tea juice, pickled 30 minutes;

(3) dry fish moisture with it, hang up maltose, air-dry 2 ~ 3 hours;

(4) bighead is put into the baking tray completing tinfoil, onion parts and ginger splices on pad, fish body brushes rapeseed oil and soy sauce, sprinkles chilli powder, and bighead is put into baking box, temperature 250 degree, roasting 20 minutes;

(5) again bighead body is brushed rapeseed oil and soy sauce, bighead is put into baking box, temperature 250 degree, roasting 20 minutes;

(6) baked is brushed honey again bighead body, sprinkle the broken and rosemary powder of tealeaves on baked bighead

(7) bighead is loaded in packaging bag, in described packaging bag, add packed sauce, vacuum seal;

(8) adopt back-pressure sterilization, sterilization temperature 110 DEG C, time 20min, back-pressure pressure 0.2Mpa, cool time 15min; The warehouse of less than 25 DEG C is sent into rapidly after drying surface moisture.