CN105325916A - Residue spicy grilled fish and processing technology thereof - Google Patents
Residue spicy grilled fish and processing technology thereof Download PDFInfo
- Publication number
- CN105325916A CN105325916A CN201510716973.XA CN201510716973A CN105325916A CN 105325916 A CN105325916 A CN 105325916A CN 201510716973 A CN201510716973 A CN 201510716973A CN 105325916 A CN105325916 A CN 105325916A
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- Prior art keywords
- fish
- parts
- spicy
- slag
- grilled fish
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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
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to residue spicy grilled fish and a processing technology thereof. Crucian carp grilled through the residue spicy grilled fish formula and the processing technology is orange yellow or yellow, the color is bright and uniform, and black burnt spots do not exist; the fish body is complete, fish meat texture is loose and soft and chewy, and no stiff pieces exist; the smell is normal, and peculiar smells do not exist; the grilled fish tastes fresh and delicious, spicy, tasty, rich in residue spicy taste and lasting in aftertaste. The residue spicy grilled fish is food excellent in cluster, texture shape, flavor and taste. Meanwhile, the residue spicy grilled fish meets the physicochemical and hygiene standards of grilled fish in the fishery industry of China.
Description
Technical field
The present invention relates to food processing field, particularly a kind of slag spicy taste grilled fish and processing technology thereof.
Background technology
Fish aquatic products contain rich in protein, fat, vitamin A, vitamin D and inorganic salts, and be conducive to digestion, cholesterol level is low, and edible fishes aquatic products are not only of value to is healthy and strong, and is also of value to brain tonic.
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 etc., as the publication number patent of invention that is CN103027309A discloses a kind of formula of grilled fish with natto, comprise 10 grams, Yongchuan fermented soya bean, old foster-mother's natto 80 grams, rod chilli grain 20 grams, refined salt 15 grams, cooking wine 45 grams, 15 grams, ginger rice, 15 grams, garlic rice, onion saves 25 grams, 50 grams, shallot, potato chips 200 grams, cucumber saves 25 grams, celery saves 30 grams, the fresh balm of secret 15 grams, bean cotyledon 50 grams, monosodium glutamate 10 grams, white sugar 5 grams, fresh soup 250 grams, it fragrant old oil 50 grams, carp 1000-1200 gram.But, at present also not about the relevant report of slag spicy taste grilled fish.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of slag spicy taste grilled fish and processing technology thereof.
For achieving the above object, the technical solution used in the present invention is as follows:
The grilled fish of a kind of slag spicy taste, its component by quality proportioning is: fish 800-1200 part, slag spicy 45-55 part, salad oil 80-115 part, chilli oil 15-20 part, sesame oil 20-30 part, cooking wine 30-50 part, cumin 12-18 part, seasoning salt 15-20 part, monosodium glutamate 5-10 part, chickens' extract 3-7 part, yeast extract 5-10 part, white sugar 1-3 part, garlic 5-10 part, chilli 5-10 part, dried orange peel 1-3 part, anistree 0.5-1.5 part, fennel 2-5 part, five-spice powder 1-5 part, celery joint 20-30 part, cucumber slice 15-25 part, soup-stock 100-150 part, caraway joint 10-15 part and shallot joint 20-30 part.
Further, the component of described slag spicy taste grilled fish by quality proportioning is: fish 1000 parts, 50 parts, slag spicy, salad oil 90 parts, chilli oil 18 parts, sesame oil 25 parts, cooking wine 40 parts, cumin 15 parts, seasoning salt 18 parts, monosodium glutamate 8 parts, chickens' extract 5 parts, yeast extract 8 parts, white sugar 5 parts, garlic 8 parts, chilli 8 parts, dried orange peel 2 parts, anistree 1 part, 3 parts, fennel, five-spice powder 3 parts, celery save 25 parts, cucumber slice 20 parts, 120 parts, soup-stock, caraway saves 12 parts and shallot saves 24 parts.
Described slag spicy is a kind of cuisines, and main food materials are corn flour and capsicum, adds various spices and secret seasoning forms, and in the process of baking grilled fish, the delicate fragrance of corn and the pungent of slag spicy are dissolved in the flesh of fish, can increase the local flavor of grilled fish.
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 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 chickens' extract on the basis of monosodium glutamate, adds chemical condiment make.Because nucleotides is with the delicate flavour of chicken, therefore claim chickens' extract.Except containing except sodium glutamate in chickens' extract, more containing several amino acids.It can increase the appetite of people, can provide again the homely flavouring of certain nutrition.
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 chilli is the capsicum product of fresh chilli through dewatering drying, be characterized in that water content is low, be applicable to long-term preservation, but the chilli that unsealing is packed or water content is high easily goes mouldy.The method for making of chilli is divided into smokes and shines system two kinds.Smoke: be fresh chilli, the capsicum handle of some is bundled into a branch of after, hang on soil kitchen range overhead, rural area, use grass, wood the produced smog that makes a fire smokes a heatable brick bed for a long time and form.Shine system: utilize the sun directly to tan by the sun time fine and form.Chilli mainly eats as flavoring, the diet seasoning matter on the ground such as Chang Weichuan, Guizhou Province, Hunan, and cooking methods comprises stir-fry, decocts, explodes, boils, stewes, baking etc.
Described dried orange peel, anise, fennel, 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 fragrant peppery chilli oil or spicy chilli oil.The peppery chilli oil of described perfume (or spice) take chilli as raw material, crisp in nail sheet or smaller form through the system of curing, and puts into vegetable oil heating and forms.Can be used as flavoring directly to eat, or as the various flavouring of Raw material processing, the mixing being applicable to cook assorted dish and cold dish uses.The symptoms such as fragrant peppery chilli oil can increase appetite, enhancing is physical, improvement is afraid of cold, frostbite, vascular headache; Metabolism can be accelerated, promote hormone secretion, skin care; Containing more polyphenoils, can anti-cancer and other chronic diseases in advance; Respiratory smooth can be made, in order to treatment cough, flu.Described spicy chilli oil is with chilli, Chinese prickly ash for raw material, and being pulverized through processing is thick sheet graininess, puts into vegetable oil and adds hot submersion 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 modulate spicy Hot dishes dish, and the seasoning of cold dish uses.
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 the grilled fish of described slag spicy taste, 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 is sprinkling upon on steps A gained fish body, and smear evenly, then on fish body uniform application cooking wine;
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 50-60 DEG C, put into salad oil, burn heat to 70-80 DEG C, put into chilli, garlic, dried orange peel, anise, fennel, five-spice powder, cumin, slag spicy stir-fry perfume, add soup-stock, put into yeast extract, white sugar, chickens' extract, monosodium glutamate, chilli oil, shallot joint, celery joint, 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 the grilled fish of slag spicy taste.
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:
Slag spicy taste grilled fish processing technology of the present invention is simple.The formula of slag spicy taste of the present invention grilled fish and the crucian 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 fragrant peppery good to eat, have strong slag spicy taste, aftertaste is long.Slag spicy taste of the present invention grilled fish is all good cuisines of a kind of color and luster, tissue morphology, smell, mouthfeel.Meanwhile, slag spicy taste of the present invention grilled fish 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
The grilled fish of a kind of slag spicy taste, its component is: the mass fraction of crucian 800g, slag spicy 45g, salad oil 115g, fragrant peppery chilli oil 20g, sesame oil 20g, cooking wine 30 grams, cumin 12g, seasoning salt 20g, monosodium glutamate 5g, chickens' extract 7g, disodium 5 '-ribonucleotide be 15% yeast extract 10g, white sugar 1g, garlic 10g, chilli 5g, dried orange peel 3g, anistree 1.5g, fennel 2g, five-spice powder 1g, celery joint 20g, cucumber slice 25g, fish soup-stock 100g, caraway joint 15g and shallot joint 20g.
The processing technology of this slag spicy taste 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 is sprinkling upon on steps A gained fish body, and smear evenly, then on fish body uniform application cooking wine;
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 6min and smear sesame oil;
D. frying pan burns heat to 60 DEG C, put into salad oil, burn heat to 70 DEG C, put into chilli, garlic, dried orange peel, anise, fennel, five-spice powder, cumin, slag spicy stir-fry perfume, add soup-stock, put into yeast extract, white sugar, chickens' extract, monosodium glutamate, chilli oil, shallot joint, celery joint, 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 the grilled fish of slag spicy taste;
In 1min, all carry out watering pouring described in step e after step D and step C completes operate.
Embodiment 2
The grilled fish of a kind of slag spicy taste, its component is: the mass fraction of crucian 1000g, slag spicy 50g, salad oil 90g, fragrant peppery chilli oil 18g, sesame oil 25g, cooking wine 40 grams, cumin 15g, seasoning salt 18g, monosodium glutamate 8g, chickens' extract 5g, disodium 5 '-ribonucleotide be 16% yeast extract 8g, white sugar 5g, garlic 8g, chilli 5g, dried orange peel 2g, anistree 1g, fennel 3g, five-spice powder 3g, celery joint 25g, cucumber slice 20g, fish soup-stock 120g, caraway joint 12g and shallot joint 24g.
The processing technology of this slag spicy taste 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 is sprinkling upon on steps A gained fish body, and smear evenly, then on fish body uniform application cooking wine;
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 5.5min and smear sesame oil;
D. frying pan burns heat to 55 DEG C, put into salad oil, burn heat to 75 DEG C, put into chilli, garlic, dried orange peel, anise, fennel, five-spice powder, cumin, slag spicy stir-fry perfume, add soup-stock, put into yeast extract, white sugar, chickens' extract, monosodium glutamate, chilli oil, shallot joint, celery joint, cucumber slice, boil rear slow fire and boil 13min again, receive soup juice;
E. step D gained soup juice waters and drenches above step C gained, more evenly sprinkles caraway joint, obtains the grilled fish of slag spicy taste;
In 1min, all carry out watering pouring described in step e after step D and step C completes operate.
Embodiment 3
The grilled fish of a kind of slag spicy taste, its component is: the mass fraction of crucian 1200g, slag spicy 55g, salad oil 80g, fragrant peppery chilli oil or spicy chilli oil 15g, sesame oil 30g, cooking wine 50 grams, cumin 18g, seasoning salt 15g, monosodium glutamate 10g, chickens' extract 3g, disodium 5 '-ribonucleotide be 18% yeast extract 5g, white sugar 3g, garlic 5g, chilli 10g, dried orange peel 1g, anistree 0.5g, fennel 5g, five-spice powder 5g, celery joint 20g, cucumber slice 15g, fish soup-stock 100g, caraway joint 10g and shallot joint 30g.
The processing technology of this slag spicy taste 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 is sprinkling upon on steps A gained fish body, and smear evenly, then on fish body uniform application cooking wine;
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 5min and smear sesame oil;
D. frying pan burns heat to 50 DEG C, put into salad oil, burn heat to 80 DEG C, put into chilli, garlic, dried orange peel, anise, fennel, five-spice powder, cumin, slag spicy stir-fry perfume, add soup-stock, put into yeast extract, white sugar, chickens' extract, monosodium glutamate, chilli oil, shallot joint, celery joint, 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 the grilled fish of slag spicy taste;
In 1min, all carry out watering pouring described in step e after step D and step C completes operate.
Embodiment 4
Choose 25 tasters in surrounding area, place, inventor residence, wherein the male sex 13, women 12, the crucian 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, and fragrant peppery good to eat, have strong slag spicy taste, 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 crucian 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 fragrant peppery good to eat, have strong slag spicy taste, aftertaste is long.
The crucian 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 crucian of embodiment 1,2,3 baking meets the physics and chemistry of national marine industry grilled fish, the standard of health aspect.
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. slag spicy taste grilled fish, it is characterized in that, its component by quality proportioning is: fish 800-1200 part, slag spicy 45-55 part, salad oil 80-115 part, chilli oil 15-20 part, sesame oil 20-30 part, cooking wine 30-50 part, cumin 12-18 part, seasoning salt 15-20 part, monosodium glutamate 5-10 part, chickens' extract 3-7 part, yeast extract 5-10 part, white sugar 1-3 part, garlic 5-10 part, chilli 5-10 part, dried orange peel 1-3 part, anistree 0.5-1.5 part, fennel 2-5 part, five-spice powder 1-5 part, celery joint 20-30 part, cucumber slice 15-25 part, soup-stock 100-150 part, caraway joint 10-15 part and shallot joint 20-30 part.
2. slag spicy taste according to claim 1 grilled fish, it is characterized in that, its component by quality proportioning is: fish 1000 parts, 50 parts, slag spicy, salad oil 90 parts, chilli oil 18 parts, sesame oil 25 parts, cooking wine 40 parts, cumin 15 parts, seasoning salt 18 parts, monosodium glutamate 8 parts, chickens' extract 5 parts, yeast extract 8 parts, white sugar 5 parts, garlic 8 parts, chilli 8 parts, dried orange peel 2 parts, anistree 1 part, 3 parts, fennel, five-spice powder 3 parts, celery save 25 parts, cucumber slice 20 parts, 120 parts, soup-stock, caraway saves 12 parts and shallot saves 24 parts.
3. slag spicy taste grilled fish according to claim 1, is characterized in that: described chilli oil is fragrant peppery chilli oil or spicy chilli oil.
4. slag spicy taste according to claim 1 grilled fish, is characterized in that: the mass fraction of described yeast extract nucleotide disodium is 15%-18%.
5. slag spicy taste according to claim 1 grilled fish, is characterized in that: described soup-stock is fish soup-stock.
6. slag spicy taste according to claim 1 grilled fish, is characterized in that: described fish is crucian or grass carp.
7. the processing technology of the slag spicy taste 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 is sprinkling upon on steps A gained fish body, and smear evenly, then on fish body uniform application cooking wine;
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 50-60 DEG C, put into salad oil, burn heat to 70-80 DEG C, put into chilli, garlic, dried orange peel, anise, fennel, five-spice powder, cumin, slag spicy stir-fry perfume, add soup-stock, put into yeast extract, white sugar, chickens' extract, monosodium glutamate, chilli oil, shallot joint, celery joint, 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 the grilled fish of slag spicy taste.
8. the processing technology of slag spicy taste according to claim 7 grilled fish, 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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| CN105852019A (en) * | 2016-04-06 | 2016-08-17 | 安徽新珠城鱼坊餐饮管理有限公司 | Fishy smell removing and taste changing grilled fish steaming material |
| 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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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105725216A (en) * | 2016-03-15 | 2016-07-06 | 天津普生源科技发展有限公司 | Sleep assisting functional food with GABA (gamma amino acid butyric acid) and method for preparing sleep assisting functional food |
| CN105852019A (en) * | 2016-04-06 | 2016-08-17 | 安徽新珠城鱼坊餐饮管理有限公司 | Fishy smell removing and taste changing grilled fish steaming material |
| 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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Application publication date: 20160217 |