CN105249294A - Chinese pepper flavored grilled fish and processing technology thereof - Google Patents
Chinese pepper flavored grilled fish and processing technology thereof Download PDFInfo
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Abstract
The invention relates to Chinese pepper flavored grilled fish and a processing technology thereof. The processing technology of the Chinese pepper flavored grilled fish is simple. The grass carp grilled by adopting the formula of the Chinese pepper flavored grilled fish and the processing technology is orange yellow or yellow and has bright and uniform color and luster, is free of black scorched spots, a fish body is complete, the fish meat tissues are soft and chewy and free of stiff slices, and the fish is normal in smell, free of peculiar smell and delicious and has spicy and fragrant taste and lingering aftertaste. The Chinese pepper flavored grilled fish is a food integrating good color, luster, organization form and smell and fine taste. In addition, the Chinese pepper flavored grilled fish meets the physical, chemical and hygienic standards of the grilled fish in the national aquaculture industry.
Description
Technical field
The present invention relates to food processing field, particularly a kind of pepper flavor grilled fish and processing technology thereof.
Background technology
Grilled fish is a kind ofly risen in Wuxi County, Chongqing, develops featured delicious food in ten thousand states, in the process of spreading, merging and salt down, bake, stew three kinds of cooking technology technology, the fully traditional Sichuan cuisine of reference and river flavour chafing dish materials feature, is unsurpassably wonderful, the nutritious local delicacies of taste.
At present, divide according to taste, the kind of grilled fish has natto taste, bubble green pepper taste, fragrant pungent, spicy, sauerkraut taste etc., the patent of invention being CN102293419A as publication number discloses a kind of formula steeping green pepper grilled fish, comprise refined salt 15 grams, monosodium glutamate 20 grams, cooking wine 45 grams, 15 grams, ginger rice, 25 grams, garlic rice, celery 30 grams, onion 30 grams, bubble green pepper 180 grams, cumin 5 grams, cucumber 130 grams, onion saves 60 grams, celery saves 50 grams, bean cotyledon 80 grams, salad oil 200 grams, secret chilli oil 200 grams, the fresh balm of secret 10 grams, fermented glutinour rice 15 grams, monosodium glutamate 10 grams, white sugar 5 grams, 250 grams, water, carp 1000-1200 gram.But, at present also not about the relevant report of pepper flavor grilled fish.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of pepper flavor grilled fish and processing technology thereof.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of pepper flavor grilled fish, its component by quality proportioning is: fish 800-1200 part, pericarpium zanthoxyli schinifolii 55-70 part, salad oil 75-100 part, chilli oil 10-18 part, sesame oil 18-25 part, cooking wine 35-48 part, bubble green pepper joint 10-20 part, chilli powder 5-10 part, cumin 5-10 part, seasoning salt 15-25 part, monosodium glutamate 4-10 part, yeast extract 5-10 part, white sugar 1-5 part, garlic 5-10 part, vanilla 1-5 part, anistree 1-3 part, five-spice powder 5-10 part, celery joint 20-30 part, potato chips 15-25 part, cucumber slice 10-20 part, soup-stock 80-150 part, caraway joint 5-15 part and shallot joint 25-35 part.
Further, the component of described pepper flavor grilled fish by quality proportioning is: fish 900 parts, pericarpium zanthoxyli schinifolii 60 parts, salad oil 80 parts, chilli oil 15 parts, sesame oil 20 parts, cooking wine 42 parts, bubble green pepper save 15 parts, chilli powder 8 parts, cumin 7 parts, seasoning salt 20 parts, monosodium glutamate 8 parts, yeast extract 8 parts, white sugar 3 parts, garlic 6 parts, vanilla 2 parts, anistree 2 parts, five-spice powder 8 parts, celery save 25 parts, potato chips 20 parts, cucumber slice 18 parts, 120 parts, soup-stock, caraway saves 10 parts and shallot saves 30 parts.
Described pericarpium zanthoxyli schinifolii is a kind of flavoring, and pericarpium zanthoxyli schinifolii is warm in nature, has effect of fragrant stomach invigorating, warming spleen and stomach for dispelling cold, damp dispelling and pain relieving, desinsection removing toxic substances, antipruritic solution raw meat.Pericarpium zanthoxyli schinifolii except the stink smell of various meat, can promote salivary secretion, increases appetite; Distend the blood vessels, thus play the effect reduced blood pressure.
Described salad oil refer to various vegetable oils through coming unstuck, decolouring, the senior edible vegetable oil refined of the procedure such as deodorization (degreasing).Salad oil is rich in the nutriments such as vitamin E, unrighted acid, class Hu trailing plants 1-element, also containing less free fatty in salad oil.Salad oil has anti-oxidant, inhibition cancer cell propagation, the immunity that improves, reduction blood fat and cholesterol effect, the generation of possibility angiocardiopathy preventing to a certain extent, the development growth of useful dry blood vessel, brain.In addition, salad oil containing carcinogen aflatoxins and cholesterol, does not have protective effect to body.Salad oil can be used for decocting, fry, explode, cold and dressed with sauce dish, can keep vegetables and the original taste of other food and color and luster.
Described chilli oil be with the capsicum annum fasciculatum in Sichuan for primary raw material add vegetable oil other spices (as Chinese prickly ash, anise, three how, green onion, garlic, ginger, sugar) to endure by slow fire essence and form.
Described sesame oil extract from sesame, has special fragrance, therefore is called sesame oil.Sesame oil can improve a poor appetite, and is conducive to the absorption of composition, and the digestibility of sesame oil itself is also higher, can reach 98%.Contain abundant vitamin E in sesame oil simultaneously, there is the function promoting cell division and delay senility.Lecithin in sesame oil not only skin care, and can nti-freckle, especially can dispel senile plaque expelling.When gulping down fishbone, jujube core, broken bone by mistake, drink mouthful sesame oil and foreign matter can be made to slip over esophagus smoothly, reduce damage.Suffer from tracheitis, emophysematous people, drinking mouthful sesame oil at night just before going to bed significantly can alleviate cough.
Described cooking wine is the address of culinary art wine, adds yellow rice wine/high-grade Shaoxing wine brew, and fragrant aroma fragrance, taste is sweet aromatic thick.Add cooking wine during the cooking, not only effectively can remove the smell of fish, meat, and can allow cuisine flavouring aodorization.It is also rich in the nutritional labeling of multiple needed by human, even can also reduce the destruction of culinary art to vegetables Determination of Chlorophyll.Cooking wine contains 8 seed amino acids of needed by human, and these 8 kinds of essential amino acids are all that human body can not synthesize voluntarily, needs to provide inside diet.They, when by heating, can produce the taste of the multiple fruital fragrance of a flower and toast bread.Cerebral nerve transmitter substance can also be produced, improving water flood, contribute to the synthesis of body fat acid, the body development of children is also beneficial to.
Described bubble green pepper is distinctive flavoring in Sichuan cuisine.Bubble green pepper have color and luster glow, peppery and not dry, peppery in the feature of micro-acid.Bubble green pepper is fresh and tender clear and melodious, can improve a poor appetite, help digest and absorption.
Described chilli powder is red or reddish yellow glossy and uniform powder, is by pimiento, yellow capsicum, and chilli seed and the fine ground mixture of part capsicum bar, have the peppery fragrance that capsicum is intrinsic, hear be pungent sneeze.Chilli powder can be used for the diseases such as treatment indigestion, cold stomachache, rheumatalgia, lumbago.
Described cumin contains the higher protein of content, fat, inorganic salts, also containing abundant 7 kinds of mineral elements such as Determination, zinc, copper, phosphorus.Cumin can diuresis, calmness, alleviation flatulence and contribute to digestion.Cumin has restoring consciouness and promotes blood circulation, falls the effects such as fiery flat liver, energy dispelling cold and dehumidification, appetizing of regulating the flow of vital energy, wind-expelling pain-stopping.To indigestion, stomach cold pain, suffer from a deficiency of the kidney just frequently, irregular menstruation is all effective in cure.
Described seasoning salt is a kind of refining edible salt, is main component with sodium chloride, adds some auxiliary materials and forms.
Described monosodium glutamate, also known as monosodium glutamate, is the one of flavoring, and main component is sodium glutamate.The delicate flavour of food can be increased, cause people's appetite, contribute to improving human body to the digestibility of food.Main component sodium glutamate in monosodium glutamate also has the sick effect such as treatment chronic hepatitis, hepatic coma, neurasthenia, epileptics, gastric anacidity.
Described yeast extract is also known as yeast extraction, for raw material with the food yeast of rich in protein, adopt self-dissolving, enzymolysis, separation, the modern biotechnology new and high technology such as concentrated, refining a kind of brown color solubility paste or slight yellow powdery natural product after the protein in yeast cells, nucleic acid etc. being carried out degrading.Main component is polypeptide, amino acid, flavour nucleotide, Cobastab and trace element.Be a kind of excellent natural flavouring, in food service industry, tool has been widely used.Yeast extract can be used as essence base-material, provides the carrier of mouthfeel and fragrance, and essence effect is more fully demonstrated.In meat products, add yeast extract, can color and luster be strengthened; Set off meat flavor by contrast, shelter bad smell; Strengthen the sense of product deliciousness, improve product meat original flavor and alcohol savoury; Improve chip property; Make to organize finer and close, tangent plane is more smooth.In bakery product, add yeast extract, mouthfeel and structure can be improved.
Described white sugar is the refined sugar that the molasses of being squeezed out by sugarcane and beet are made.White sugar taste is sweet, property is put down, have moistening lung to promote the production of body fluid, cough-relieving and middle beneficial lung, irritability of releiving, enriching yin, seasoning, except halitosis, the effect of separating bittern poison.
Described vanilla, anise, five-spice powder are flavorant, can improve the local flavor of food.
Described soup-stock is a kind of auxiliary material conventional in culinary art, typically refers to chicken soup, through long-time infusion in the past, its soup stays, and during for cooking other dish, in gastronomical process, replaces water, join in dish or soup custard, object is fresh in order to carry, and makes taste stronger.The way of soup-stock is a lot, has meat or fish to be always or usually as specified, mainly contains chicken soup-stock, pig soup-stock, Niu Gaotang, fish soup-stock, vegetables soup-stock etc.
Described caraway has another name called coriander, coriander, coriandrum, and its cauline leaf makes vegetables and aromatizing agent, and has digestion promoting effect; Fruit can carry aromatic oil; Fruit is used as medicine, and has wind dispelling, promoting eruption, stomach invigorating, the effect of eliminating the phlegm.
Further, described chilli oil is fresh green pepper chilli oil.Described fresh green pepper chilli oil is with fresh hot millet, fresh two twigs of the chaste tree greens pepper for raw material, fine and soft through surface cleaning system, puts into vegetable oil and adds and propagandize dehydration hotly, then adds deep fat dipping and form.Can be used as flavoring directly to eat, also can be used as Raw material processing varieties of food items, be applicable to supplementing of fresh peppery or Salted vegetable with chili's meat and fish dishes.
Further, the mass fraction of described yeast extract nucleotide disodium is 15%-18%.Described disodium 5 '-ribonucleotide (I+G) is that two kinds of flavor enhancements combine the abbreviation taking away an English alphabet.Disodium 5 '-ribonucleotide is flavour enhancer, is can strengthen and improve flavour of food products, can strengthen the natural deliciousness of food, strong and fragrant and sweet taste; Make meat taste more delicious, add after mixing with monosodium glutamate and can strengthen meat original flavor, strengthening meat; Suppress over-salty, excessively bitter in food, the bad smell such as peracid, and peculiar smell can be reduced; There is preferably dissolubility and stability in the product.In addition, disodium 5 '-ribonucleotide also has certain auxiliary therapeutic action to animal migration hepatitis, chronic hepatitis, progressive muscular atrophy and various eye part disease.
Further, described fish is crucian or grass carp.
Two of object of the present invention is the processing technology providing described pepper flavor grilled fish, and processing technology is as follows:
A. killed by fish, the otch stayed, while guarantee fish is not dead, is beneficial to again seasoning salt and the flesh of fish is smeared;
B. seasoning salt is trembled and be sprinkling upon on steps A gained fish body, and smear evenly, then to uniform application cooking wine on fish body;
C. with grilled fish fish clip, step B gained is clipped, be placed on grill and use charcoal fire baking 25-30min, overturn a fish body every 5-6min and smear sesame oil;
D. frying pan burns heat to 60-65 DEG C, put into salad oil, burn heat to 70-80 DEG C, put into chilli powder, garlic, vanilla, anise, five-spice powder, cumin, bubble green pepper joint, pericarpium zanthoxyli schinifolii stir-fry perfume, add soup-stock, put into yeast extract, white sugar, monosodium glutamate, chilli oil, celery joint, potato chips, cucumber slice, boil rear slow fire and boil 10-15min again, receive soup juice;
E. step D gained soup juice waters and drenches above step C gained, more evenly sprinkles caraway joint, obtains pepper flavor grilled fish.
The method of killing fish described in steps A fully can keep deliciousness and the toughness of the flesh of fish, thus increases the mouthfeel of the flesh of fish that baking goes out.Tremble described in step B to spread and refer to seasoning salt is sprinkling upon on the fish body that kills uniformly when hand or arm shake.
Further, step D and step C all carries out watering pouring described in step e and operates in 1min after completing.
The invention has the beneficial effects as follows:
Pepper flavor grilled fish processing technology of the present invention is simple.The formula of pepper flavor grilled fish of the present invention and the grass carp of processing technology baking is utilized to be orange-yellow or yellow, bright, evenly, without the burned spot of black; Fish body is complete, and structure of fish muscle is soft, chews strength, without stiff sheet; Smell is normal, free from extraneous odour; Flavour is delicious, and spicy fresh perfume (or spice), aftertaste is long.Pepper flavor grilled fish of the present invention is all good cuisines of a kind of color and luster, tissue morphology, smell, mouthfeel.Meanwhile, pepper flavor grilled fish of the present invention meets the physics and chemistry of national marine industry grilled fish, the standard of health aspect.
Detailed description of the invention
In order to make the object, technical solutions and advantages of the present invention clearly, below embodiments of the invention are described in detail.
Embodiment 1
A kind of pepper flavor grilled fish, its component is: the mass fraction of grass carp 800g, pericarpium zanthoxyli schinifolii 55g, salad oil 75g, chilli oil 18g, fresh green pepper sesame oil 25g, cooking wine 35 grams, bubble green pepper joint 20g, chilli powder 10g, cumin 5g, seasoning salt 15g, monosodium glutamate 4g, disodium 5 '-ribonucleotide be 15% yeast extract 10g, white sugar 5g, garlic 5g, vanilla 1g, anistree 1g, five-spice powder 10g, celery joint 20g, potato chips 25g, cucumber slice 10g, soup-stock 80g, caraway joint 15g and shallot joint 25g.
The processing technology of this pepper flavor grilled fish is as follows:
A. killed by fish, the otch stayed, while guarantee fish is not dead, is beneficial to again seasoning salt and the flesh of fish is smeared;
B. seasoning salt is trembled and be sprinkling upon on steps A gained fish body, and smear evenly, then to uniform application cooking wine on fish body;
C. with grilled fish fish clip, step B gained is clipped, be placed on grill and use charcoal fire baking 30min, overturn a fish body every 5-6min and smear sesame oil;
D. frying pan burns heat to 60 DEG C, put into salad oil, burn heat to 80 DEG C, put into chilli powder, garlic, vanilla, anise, five-spice powder, cumin, bubble green pepper joint, pericarpium zanthoxyli schinifolii stir-fry perfume, add soup-stock, put into yeast extract, white sugar, monosodium glutamate, chilli oil, celery joint, potato chips, cucumber slice, boil rear slow fire and boil 10min again, receive soup juice;
E. step D gained soup juice waters and drenches above step C gained, more evenly sprinkles caraway joint, obtains pepper flavor grilled fish.
In 1min, all carry out watering pouring described in step e after step D and step C completes operate.
Embodiment 2
A kind of pepper flavor grilled fish, its component is: the mass fraction of grass carp 900g, pericarpium zanthoxyli schinifolii 60g, salad oil 80g, chilli oil 15g, fresh green pepper sesame oil 20g, cooking wine 42 grams, bubble green pepper joint 15g, chilli powder 8g, cumin 7g, seasoning salt 20g, monosodium glutamate 8g, disodium 5 '-ribonucleotide be 17% yeast extract 8g, white sugar 3g, garlic 6g, vanilla 2g, anistree 2g, five-spice powder 8g, celery joint 25g, potato chips 20g, cucumber slice 18g, soup-stock 120g, caraway joint 10g and shallot joint 30g.
The processing technology of this pepper flavor grilled fish is as follows:
A. killed by fish, the otch stayed, while guarantee fish is not dead, is beneficial to again seasoning salt and the flesh of fish is smeared;
B. seasoning salt is trembled and be sprinkling upon on steps A gained fish body, and smear evenly, then to uniform application cooking wine on fish body;
C. with grilled fish fish clip, step B gained is clipped, be placed on grill and use charcoal fire baking 28min, overturn a fish body every 5-6min and smear sesame oil;
D. frying pan burns heat to 63 DEG C, put into salad oil, burn heat to 75 DEG C, put into chilli powder, garlic, vanilla, anise, five-spice powder, cumin, bubble green pepper joint, pericarpium zanthoxyli schinifolii stir-fry perfume, add soup-stock, put into yeast extract, white sugar, monosodium glutamate, chilli oil, celery joint, potato chips, cucumber slice, boil rear slow fire and boil 14min again, receive soup juice;
E. step D gained soup juice waters and drenches above step C gained, more evenly sprinkles caraway joint, obtains pepper flavor grilled fish.
In 1min, all carry out watering pouring described in step e after step D and step C completes operate.
Embodiment 3
A kind of pepper flavor grilled fish, its component is: the mass fraction of grass carp 1200g, pericarpium zanthoxyli schinifolii 70g, salad oil 100g, chilli oil 10g, fresh green pepper sesame oil 18g, cooking wine 48 grams, bubble green pepper joint 10g, chilli powder 5g, cumin 10g, seasoning salt 25g, monosodium glutamate 10g, disodium 5 '-ribonucleotide be 18% yeast extract 5g, white sugar 1g, garlic 10g, vanilla 5g, anistree 3g, five-spice powder 5g, celery joint 30g, potato chips 15g, cucumber slice 20g, soup-stock 150g, caraway joint 15g and shallot joint 35g.
The processing technology of this pepper flavor grilled fish is as follows:
A. killed by fish, the otch stayed, while guarantee fish is not dead, is beneficial to again seasoning salt and the flesh of fish is smeared;
B. seasoning salt is trembled and be sprinkling upon on steps A gained fish body, and smear evenly, then to uniform application cooking wine on fish body;
C. with grilled fish fish clip, step B gained is clipped, be placed on grill and use charcoal fire baking 25min, overturn a fish body every 5-6min and smear sesame oil;
D. frying pan burns heat to 65 DEG C, put into salad oil, burn heat to 70 DEG C, put into chilli powder, garlic, vanilla, anise, five-spice powder, cumin, bubble green pepper joint, pericarpium zanthoxyli schinifolii stir-fry perfume, add soup-stock, put into yeast extract, white sugar, monosodium glutamate, chilli oil, celery joint, potato chips, cucumber slice, boil rear slow fire and boil 15min again, receive soup juice;
E. step D gained soup juice waters and drenches above step C gained, more evenly sprinkles caraway joint, obtains pepper flavor grilled fish.
In 1min, all carry out watering pouring described in step e after step D and step C completes operate.
Embodiment 4
Choose 30 tasters in surrounding area, place, inventor residence, wherein the male sex 15, women 15, the grass carp of embodiment 1,2,3 bakings is carried out to the sensory evaluation of color and luster, smell, taste, tissue morphology aspect, its result is as shown in the table:
Color and luster is evaluated:
1) orange-yellow or yellow, bright, evenly, without the burned spot of black, obtain 10 points;
2) all have the burned spot of black or color and luster uneven, take the circumstances into consideration button 1-5 divide;
3) there is the burned spot of obvious black, cancel and judge qualification.
Tissue morphology is evaluated:
1) fish body is complete, and structure of fish muscle is soft, chews strength, without stiff sheet, obtains 10 points;
2) all flesh of fish breakages, the flesh of fish are without chewing strength or having stiff sheet, take the circumstances into consideration button 1-5 and divide;
3) fish body is obviously damaged, detains 10 points.
Smell index evaluation:
1) all smells are normal, and free from extraneous odour, obtains 10 points;
2) every smell is not just, has other peculiar smell, takes the circumstances into consideration button 1-10 and divides.
3) there is obvious peculiar smell, detain 10 points.
Mouthfeel is evaluated:
1) flavour is delicious, spicy fresh perfume (or spice), and aftertaste is long, obtains 60 points;
2) all have tapinoma-odour, takes the circumstances into consideration button 1-30 and divide;
3) there is obviously evil assorted peculiar smell, have more than 40 points, button.
From above test result, the grass carp of embodiment 1,2,3 baking is orange-yellow or yellow, bright, evenly, without the burned spot of black; Fish body is complete, and structure of fish muscle is soft, chews strength, without stiff sheet; Smell is normal, free from extraneous odour; Flavour is delicious, and spicy fresh perfume (or spice), aftertaste is long.
The grass carp of embodiment 1,2,3 bakings is carried out to the assay of moisture, salinity, meanwhile carry out arsenic, lead, mercury, etc. content of beary metal detect, the bacterial content such as total plate count, Escherichia coli, salmonella detects, and testing result is as shown in the table:
Remarks: moisture, salinity, arsenic, lead, mercury, total plate count, Escherichia coli, salmonella measure according to People's Republic of China's marine industry standard " SC/T3302-2000 seasoned ".
As seen from the above table, the grass carp of embodiment 1,2,3 baking meets the physics and chemistry of national marine industry grilled fish, the standard of health aspect.
From the above results, the grass carp of embodiment 1,2,3 baking is brown color or yellow, and fish body is complete, and structure of fish muscle is soft, and local flavor nature, have strong pepper flavor, have a kind of strong fragrant pungent, aftertaste is long.Prove thus, pepper flavor grilled fish of the present invention is the good cuisines of a kind of smell, local flavor, mouthfeel, tissue morphology tool.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, those of ordinary skill in the art is to be understood that, can modify to technical scheme or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (8)
1. a pepper flavor grilled fish, it is characterized in that, its component by quality proportioning is: fish 800-1200 part, pericarpium zanthoxyli schinifolii 55-70 part, salad oil 75-100 part, chilli oil 10-18 part, sesame oil 18-25 part, cooking wine 35-48 part, bubble green pepper joint 10-20 part, chilli powder 5-10 part, cumin 5-10 part, seasoning salt 15-25 part, monosodium glutamate 4-10 part, yeast extract 5-10 part, white sugar 1-5 part, garlic 5-10 part, vanilla 1-5 part, anistree 1-3 part, five-spice powder 5-10 part, celery joint 20-30 part, potato chips 15-25 part, cucumber slice 10-20 part, soup-stock 80-150 part, caraway joint 5-15 part and shallot joint 25-35 part.
2. pepper flavor grilled fish according to claim 1, it is characterized in that, its component by quality proportioning is: fish 900 parts, pericarpium zanthoxyli schinifolii 60 parts, salad oil 80 parts, chilli oil 15 parts, sesame oil 20 parts, cooking wine 42 parts, bubble green pepper save 15 parts, chilli powder 8 parts, cumin 7 parts, seasoning salt 20 parts, monosodium glutamate 8 parts, yeast extract 8 parts, white sugar 3 parts, garlic 6 parts, vanilla 2 parts, anistree 2 parts, five-spice powder 8 parts, celery save 25 parts, potato chips 20 parts, cucumber slice 18 parts, 120 parts, soup-stock, caraway saves 10 parts and shallot saves 30 parts.
3. pepper flavor grilled fish according to claim 1, is characterized in that: described chilli oil is fresh green pepper chilli oil.
4. pepper flavor grilled fish according to claim 1, is characterized in that: the mass fraction of described yeast extract nucleotide disodium is 15%-18%.
5. pepper flavor grilled fish according to claim 1, is characterized in that: described soup-stock is fish soup-stock.
6. pepper flavor grilled fish according to claim 1, is characterized in that: described fish is crucian or grass carp.
7. the processing technology of the pepper flavor grilled fish described in any one of claim 1-6, it is characterized in that, processing technology is as follows:
A. killed by fish, the otch stayed, while guarantee fish is not dead, is beneficial to again seasoning salt and the flesh of fish is smeared;
B. seasoning salt is trembled and be sprinkling upon on steps A gained fish body, and smear evenly, then to uniform application cooking wine on fish body;
C. with grilled fish fish clip, step B gained is clipped, be placed on grill and use charcoal fire baking 25-30min, overturn a fish body every 5-6min and smear sesame oil;
D. frying pan burns heat to 60-65 DEG C, put into salad oil, burn heat to 70-80 DEG C, put into chilli powder, garlic, vanilla, anise, five-spice powder, cumin, bubble green pepper joint, pericarpium zanthoxyli schinifolii stir-fry perfume, add soup-stock, put into yeast extract, white sugar, monosodium glutamate, chilli oil, celery joint, potato chips, cucumber slice, boil rear slow fire and boil 10-15min again, receive soup juice;
E. step D gained soup juice waters and drenches above step C gained, more evenly sprinkles caraway joint, obtains pepper flavor grilled fish.
8. the processing technology of pepper flavor grilled fish according to claim 7, is characterized in that: in 1min, all carry out watering pouring described in step e after step D and step C completes operate.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725157A (en) * | 2016-04-06 | 2016-07-06 | 安徽新珠城鱼坊餐饮管理有限公司 | Roasted fish stewing sauce capable of preventing pot sticking |
| CN106798231A (en) * | 2016-12-22 | 2017-06-06 | 金成玉 | Decocting food and preparation method thereof |
| CN110771817A (en) * | 2019-11-19 | 2020-02-11 | 湖南创奇食品有限公司 | Preparation method of village croaker |
| CN111329005A (en) * | 2018-12-19 | 2020-06-26 | 石进 | Fish production method |
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| CN1220114A (en) * | 1998-12-08 | 1999-06-23 | 林亚力 | Special flavour roasted fish and its preparing method |
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| CN1220114A (en) * | 1998-12-08 | 1999-06-23 | 林亚力 | Special flavour roasted fish and its preparing method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725157A (en) * | 2016-04-06 | 2016-07-06 | 安徽新珠城鱼坊餐饮管理有限公司 | Roasted fish stewing sauce capable of preventing pot sticking |
| CN106798231A (en) * | 2016-12-22 | 2017-06-06 | 金成玉 | Decocting food and preparation method thereof |
| CN111329005A (en) * | 2018-12-19 | 2020-06-26 | 石进 | Fish production method |
| CN110771817A (en) * | 2019-11-19 | 2020-02-11 | 湖南创奇食品有限公司 | Preparation method of village croaker |
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