CN105361000A - Sichuan flavor grilled fish - Google Patents
Sichuan flavor grilled fish Download PDFInfo
- Publication number
- CN105361000A CN105361000A CN201510805928.1A CN201510805928A CN105361000A CN 105361000 A CN105361000 A CN 105361000A CN 201510805928 A CN201510805928 A CN 201510805928A CN 105361000 A CN105361000 A CN 105361000A
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- fish
- ginger
- grilled fish
- vegetable oil
- taste
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Abstract
The invention discloses a Sichuan flavor grilled fish. The Sichuan flavor grilled fish is characterized in that per 100g fish is blended with 10-15g of vegetable oil, 3-5g of salt, 2-3g of monosodium glutamate, 15-20g of pickled chilli, 5-8g of pickled ginger, 5-10g of garlic, 5-10g of ginger, 4-5g of Zanthoxylum schinifolium, 1-3g of cumin and 0.5-1g of rosemary. The Sichuan flavor grilled fish provided by the invention is convenient and quick to eat, has good taste, and is free of preservative.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the method for production of a kind of river taste grilled fish.
Background technology
Flesh of fish moisture is many, Fresh & Tender in Texture, and easily digesting and assimilating, and be rich in good protein, unsaturated fat and plurality of inorganic salt, is the good merchantable brand that a kind of applicable people eat.But fish processed complex, fishy smell is not easily removed, and the kind being therefore processed into the flesh of fish of instant food is few, and mouthfeel is not fine and taste is single.
In addition, people also more and more worry anticorrisive agent increasing in food and additive, it is desirable to reduce in the food bought or do not use this kind of material, but this problem is not solved well.
Summary of the invention
For prior art above shortcomings, the object of the present invention is to provide that a kind of instant is quick, mouthfeel good, do not add the method for production of the river taste grilled fish of anticorrisive agent.
To achieve these goals, the technical solution used in the present invention is as follows:
A kind of river taste grilled fish, it is characterized in that, comprise the steps: every 100g oppress allocate into vegetable oil, salt, monosodium glutamate, bubble green pepper, bubble ginger, garlic, ginger, pericarpium zanthoxyli schinifolii, cumin and rosemary amount be respectively 10 ~ 15g, 3 ~ 5g, 2 ~ 3g, 15 ~ 20g, 5 ~ 8g, 5 ~ 10g, 5 ~ 10g, 4 ~ 5g, 1 ~ 3g and 0.5 ~ 1g.
Horn of plenty taste, also comprises sauerkraut and pickled radish, and its every 100g oppresses the amount allocated into and is respectively 10 ~ 15g and 5 ~ 10g.
Consider from nutrition and taste collocation, best ratio is: the use amount of vegetable oil, salt, monosodium glutamate, bubble green pepper, bubble ginger, garlic, ginger, pericarpium zanthoxyli schinifolii, cumin, rosemary, sauerkraut and pickled radish is oppressed by every 100g, is respectively 10g, 5g, 2g, 16g, 6g, 7g, 8g, 4.5g, 2g, 0.8g, 15g and 8g.
Vegetable oil is wherein peanut oil, sunflower oil or rapeseed oil, preferred rapeseed oil.
Compared with prior art, the present invention has following beneficial effect:
1, the condiment of grilled fish of the present invention fully merges with the flesh of fish, makes the flesh of fish sliding tender tasty and refreshing.
2, fish condiment provided by the invention is many, rich in taste, promotes appetite.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
one, a method for production for river taste grilled fish,a kind of river taste grilled fish, it is characterized in that, comprise the steps: every 100g oppress allocate into vegetable oil, salt, monosodium glutamate, bubble green pepper, bubble ginger, garlic, ginger, pericarpium zanthoxyli schinifolii, cumin and rosemary amount be respectively 10 ~ 15g, 3 ~ 5g, 2 ~ 3g, 15 ~ 20g, 5 ~ 8g, 5 ~ 10g, 5 ~ 10g, 4 ~ 5g, 1 ~ 3g and 0.5 ~ 1g.
Horn of plenty taste, also comprises sauerkraut and pickled radish, and its every 100g oppresses the amount allocated into and is respectively 10 ~ 15g and 5 ~ 10g.
The ratio of above-mentioned condiment can regulate according to the taste preference of locals.Bubble green pepper, bubble ginger, sauerkraut and pickled radish adopt the traditional pickling process in Sichuan province to pickle and obtain, and also can obtain from market purchasing.Consider from nutrition and taste collocation, best ratio is: the use amount of vegetable oil, salt, monosodium glutamate, bubble green pepper, bubble ginger, garlic, ginger, pericarpium zanthoxyli schinifolii, cumin, rosemary, sauerkraut and pickled radish is oppressed by every 100g, is respectively 10g, 5g, 2g, 16g, 6g, 7g, 8g, 4.5g, 2g, 0.8g, 15g and 8g.
Wherein, described vegetable oil is peanut oil, sunflower oil or rapeseed oil, preferred rapeseed oil.Because be rich in unrighted acid in rapeseed oil and heat-resisting quantity is good, not easily produce harmful substance.
two, embodiment
embodiment 1
Adopt and manufacture river taste grilled fish with the following method:
1) slaughter cleaning: first slaughtered by fish to be processed, remove squama and internal organ and clean up;
2) freeze drying: the fish after step 1) process is placed in vacuum 0.08Mpa, temperature is 3h under the environment of-4 DEG C, be down to less than 50% with the moisture contained by fish; Then under greenhouse, 10 DEG C are returned to;
3) pickle tasty: by step 2) process after fish uniformly spread vegetable oil, salt, monosodium glutamate, put into the Fresco Bag of openings at one side again, bubble green pepper, bubble ginger, garlic, ginger, pericarpium zanthoxyli schinifolii, cumin and rosemary is loaded again in this Fresco Bag, above-mentioned condiment use amount is respectively 10g, 5g, 2g, 20g, 5g, 10g, 5g, 5g, 1 and 1g by the every 100g flesh of fish, again Fresco Bag sack is bent, at room temperature leave standstill 2 hours;
4) roast: the baking box Fresco Bag through step 3) being placed in 250 DEG C is baked 5 minutes;
5) cooling packing: Fresco Bag is taken out, passes into the nitrogen of 5 DEG C wherein, make the temperature in Fresco Bag drop to less than 7 DEG C, then pack.
embodiment 2
1) slaughter cleaning: first slaughtered by fish to be processed, remove squama and internal organ and clean up;
2) freeze drying: the fish after step 1) process is placed in vacuum 0.09Mpa, temperature is 4h under the environment of-10 DEG C, be down to less than 50% with the moisture contained by fish; Then under greenhouse, 5 DEG C are returned to;
3) pickle tasty: by step 2) process after fish uniformly spread vegetable oil, salt, monosodium glutamate, put into the Fresco Bag of openings at one side again, bubble green pepper, bubble ginger, garlic, ginger, pericarpium zanthoxyli schinifolii, cumin, rosemary, sauerkraut and pickled radish is loaded again in this Fresco Bag, above-mentioned condiment use amount is oppressed by every 100g, be respectively 15g, 3g, 3g, 15g, 8g, 5g, 10g, 4g, 3g, 0.5g, 10 and 10g, again Fresco Bag sack is bent, at room temperature leave standstill 3 hours;
4) roast: the baking box Fresco Bag through step 3) being placed in 200 DEG C is baked 10 minutes;
5) cooling packing: Fresco Bag is taken out, passes into the nitrogen of 5 DEG C wherein, make the temperature in Fresco Bag drop to less than 7 DEG C, then pack.
embodiment 3
1) slaughter cleaning: first slaughtered by fish to be processed, remove squama and internal organ and clean up;
2) freeze drying: the fish after step 1) process is placed in vacuum 0.088Mpa, temperature is 3.5h under the environment of-5 DEG C, be down to less than 50% with the moisture contained by fish; Then under greenhouse, 7 DEG C are returned to;
3) pickle tasty: by step 2) process after fish uniformly spread vegetable oil, salt, monosodium glutamate, put into the Fresco Bag of openings at one side again, bubble green pepper, bubble ginger, garlic, ginger, pericarpium zanthoxyli schinifolii, cumin, rosemary, sauerkraut and pickled radish is loaded again in this Fresco Bag, above-mentioned condiment use amount is oppressed by every 100g, be respectively 10g, 5g, 2g, 16g, 6g, 7g, 8g, 4.5g, 2g, 0.8g, 15g and 8g, again Fresco Bag sack is bent, at room temperature leave standstill 2.5 hours;
4) roast: the Fresco Bag through step 3) is placed on flame and bakes 8 minutes;
5) cooling packing: Fresco Bag is taken out, passes into the nitrogen of 4 DEG C wherein, make the temperature in Fresco Bag drop to less than 7 DEG C, then pack.
The above embodiment of the present invention is only for example of the present invention is described, and is not the restriction to embodiments of the present invention.For those of ordinary skill in the field, other multi-form change and variations can also be made on the basis of the above description.Here cannot give exhaustive to all embodiments.Every belong to technical scheme of the present invention the apparent change of amplifying out or variation be still in the row of protection scope of the present invention.
Claims (5)
1. a river taste grilled fish, it is characterized in that, every 100g oppress allocate into vegetable oil, salt, monosodium glutamate, bubble green pepper, bubble ginger, garlic, ginger, pericarpium zanthoxyli schinifolii, cumin and rosemary amount be respectively 10 ~ 15g, 3 ~ 5g, 2 ~ 3g, 15 ~ 20g, 5 ~ 8g, 5 ~ 10g, 5 ~ 10g, 4 ~ 5g, 1 ~ 3g and 0.5 ~ 1g.
2. river according to claim 1 taste grilled fish, is characterized in that, also comprises sauerkraut and pickled radish, and its every 100g oppresses the amount allocated into and is respectively 10 ~ 15g and 5 ~ 10g.
3. river according to claim 2 taste grilled fish, it is characterized in that, every 100g oppress allocate into vegetable oil, salt, monosodium glutamate, bubble green pepper, bubble ginger, garlic, ginger, pericarpium zanthoxyli schinifolii, cumin, rosemary, sauerkraut and pickled radish amount be respectively 10g, 5g, 2g, 16g, 6g, 7g, 8g, 4.5g, 2g, 0.8g, 15g and 8g.
4. river according to claim 1 taste grilled fish, is characterized in that, described vegetable oil is peanut oil, sunflower oil or rapeseed oil.
5. river according to claim 4 taste grilled fish, is characterized in that, described vegetable oil is rapeseed oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510805928.1A CN105361000A (en) | 2015-11-20 | 2015-11-20 | Sichuan flavor grilled fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510805928.1A CN105361000A (en) | 2015-11-20 | 2015-11-20 | Sichuan flavor grilled fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105361000A true CN105361000A (en) | 2016-03-02 |
Family
ID=55364087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510805928.1A Withdrawn CN105361000A (en) | 2015-11-20 | 2015-11-20 | Sichuan flavor grilled fish |
Country Status (1)
| Country | Link |
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| CN (1) | CN105361000A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852020A (en) * | 2016-04-06 | 2016-08-17 | 安徽新珠城鱼坊餐饮管理有限公司 | Grilled fish stewing seasoning |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783458A (en) * | 2012-10-31 | 2014-05-14 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN103989202A (en) * | 2014-05-19 | 2014-08-20 | 苏伟 | Instant grilled fish and preparation method thereof |
-
2015
- 2015-11-20 CN CN201510805928.1A patent/CN105361000A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783458A (en) * | 2012-10-31 | 2014-05-14 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN103989202A (en) * | 2014-05-19 | 2014-08-20 | 苏伟 | Instant grilled fish and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 精华: "让人垂涎的川味泡姜麻辣烤鱼", 《HTTPS://HOME.MEISHICHINA.COM/SPACE-7172540-DO-BLOG-ID-606818.HTML》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852020A (en) * | 2016-04-06 | 2016-08-17 | 安徽新珠城鱼坊餐饮管理有限公司 | Grilled fish stewing seasoning |
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Application publication date: 20160302 |