CN105725158A - Grilled fish stewing seasoning capable of removing fishiness - Google Patents
Grilled fish stewing seasoning capable of removing fishiness Download PDFInfo
- Publication number
- CN105725158A CN105725158A CN201610214015.7A CN201610214015A CN105725158A CN 105725158 A CN105725158 A CN 105725158A CN 201610214015 A CN201610214015 A CN 201610214015A CN 105725158 A CN105725158 A CN 105725158A
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- fish
- flos
- powder
- grilled
- citri reticulatae
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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
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- Seasonings (AREA)
Abstract
The invention provides grilled fish stewing seasoning capable of removing fishiness.The grilled fish stewing seasoning is prepared from, by weight, 7 g of peach blossoms, 5 g of okra, 10 g of dry red pepper, 5 g of garlic flakes, 5 g of ginger, 4 g of thick broad-bean sauce, 3 g of walnut kernels, 5 g of green prickleyash, 10 g of red fermented bean curd, 0.8 g of grapefruit juice, 1.5 g of mustard, 1.5 g of white pepper, 4 g of preserved szechuan pickle, 5 g of chive, 5 g of caraway, 6 g of white sugar, 10 g of orange meal, 5 g of sesame oil, 5 g of oyster sauce, 500 g of field snail meat, 500 g of goat bone, 15 g of seasoning package, 20 g of ginger slices, 20 g of green onion segments, 20 g of cooking wine and 20 g of white vinegar.The grilled fish stewing seasoning capable of removing fishiness is used after grilled fish pickling and before fish grilling, grilled fish is pickled, stewed, aired and then grilled, in the stewing process, the fish is immersed in the stewing seasoning and then is stewed, and the stewing seasoning can permeate into the fish to improve mouthfeel of the fish and remove fishiness of the fish, so that the fish is smooth and tasty and has strong fragrance.
Description
Technical field
The present invention relates to food dressing field, particularly relate to a kind of grilled fish steaming and decocting flavoring agent removing raw meat.
Background technology
Grilled fish refers to that then Fish carry out a kind of method cooked after baking, and this cooking method achieves " one roasting two stewes ".It is once newly changing of grilled fish circle.Fusion salts down, bakes, stewes three kinds of cooking technology technology.The raw material disposal of grilled fish → pickle → steaming and decocting → dry → seasoning → baking → packaging → storage, is then putting into stewed in pot boiling as required, is stewing the process of boiling and be commonly provided with other garnishes.Grilled fish complex manufacturing technology extremely, taste alters a great deal, pickling, steaming and decocting, dry, seasoning, baking, stew each link boiled and be varied from, the taste of final grilled fish is produced considerable influence by capital, and preserved materials, steaming and decocting material, baking flavouring agent, the stewed sauce boiled and soup stock are all the keys determining grilled fish taste.Along with the raising that food mouthfeel is required by people, the making of grilled fish still needs to update, and still needs to constantly release the grilled fish of new different taste.
Summary of the invention
It is an object of the invention to provide a kind of grilled fish steaming and decocting flavoring agent removing raw meat, to solve above-mentioned technical problem.
The technical problem to be solved realizes by the following technical solutions:
A kind of grilled fish steaming and decocting flavoring agent removing raw meat, it is characterised in that be made up of the component of following weight:
Flos persicae 7g, Flos abelmoschi manihot 5g, chilli 10g, garlic clove 5g, Rhizoma Zingiberis Recens 5g, broad bean paste 4g, Semen Juglandis 3g, Zanthoxylum schinifolium 5g, Semen Phaseoli fermented bean curd 10g, Fructus Citri grandis juice 0.8g, mustard 1.5g, Radix orixae japonicae 1.5g, hot pickled mustard tube 4g, chive 5g, Herba Coriandri 5g, white sugar 6g, orange meal 10g, Oleum sesami 5g and Oyster sauce 5g；
Spiral shell 500g, Os Caprae seu Ovis 500g, material bag 15g, Rhizoma Zingiberis 20g, onion parts 20g, cooking wine 20g, white vinegar 20g；
Described material bag is made up of the component of following weight: Flos persicae 20g, Flos abelmoschi manihot 20g, anistree 10g, Fructus Lycii 20g, Herba Pelargonii Graveolentis 10g, Fructus Tsaoko 10g, Flos Caryophylli 10g, Cortex Cinnamomi 20g, Herba thymi vulgaris 10g, Pericarpium Citri Reticulatae 20g, Pericarpium Musae 5g, Rhizoma Dioscoreae esculentae 10g, Herba Lysimachiae foenum-graeci 5g, Fructus Fici 10g, Fructus Mori 5g, Pericarpium Vitis viniferae 5g, Folium Momordicae Charantiae 5g, Semen Litchi 5g, peanut sprout 5g, Pericarpium Trichosanthis 5g.
Preparation method is as follows:
It is stand-by that Flos persicae, Flos abelmoschi manihot are fabricated to powder respectively；
Chilli: burned crisp or fried brown and crisp with charcoal fire or fry to brown and crisp and grind with pot is dry, but can not be excessively old；
Semen Juglandis: fragrant with the dry parching to brown of pot；
Zanthoxylum schinifolium: fragrant with the dry parching to brown of pot and make powder；
Fructus Citri grandis juice: take lemon, extracting juice during use；
Rhizoma Zingiberis Recens, garlic clove: Rhizoma Zingiberis Recens chopping, garlic clove chopping, according to the weight ratio of 1:1, put in pot and stir fry in oil perfume (or spice) with plant；
Chive: Herba Alii fistulosi is cut into filament or Flos Allii Fistulosi；
Herba Coriandri: chopping；
Hot pickled mustard tube: be cut into silk；
Orange meal makes:
(1) after fresh Pericarpium Citri Reticulatae sorting, foreign material are removed, put in pure water and be carried out, maintain water temperature at 35-45 DEG C, first soak 35-40 minute, then pull out after cleaning up and drain surface moisture and put into temperature and be 6-8 DEG C, humidity be 78-82% fresh-keeping warehouse at least preserve more than 4 hours；
(2) Pericarpium Citri Reticulatae in step (1) fresh-keeping warehouse is taken out, send into tumbler and carry out tumbling process, during tumbling every 5-8 minute evacuation once, exhaust tumbling 5-10 minute after vacuum, then vacuum pumping, so circulation 2-4 time every time；
Corn peptide 5g, curcumin 5g, Chinese liquor 20ml, soybean lecithin 20g, Rhizoma Atractylodis polysaccharide 5g, papain 2g, white sugar 30g, purple sweet potato cyanidin 5g, corn starch 10g and Sal 5g is added by every 500g Pericarpium Citri Reticulatae while tumbling；
(3) Pericarpium Citri Reticulatae after tumbling is sent into grinder, continuously grinding 2 hours, cross 200 mesh sieves, it is then fed in reactor, injects steam while stirring, make the steam temperature in reactor reach 110 DEG C-130 DEG C, it is sufficiently stirred for, makes orange meal be heated evenly, heated and stirred 5-8 minute；
(4) the Pericarpium Citri Reticulatae powder after heating is taken out, it is cooled to room temperature, putting in rustless steel container, warm water is diluted, and the addition of warm water is 3-5 times of Pericarpium Citri Reticulatae powder, continuous stirring about 15 minutes, pumping into Centrafugal spray drying tower again, adopt Centrafugal spray drying tower to carry out spray drying, drying tower inlet temperature is 150 DEG C, leaving air temp is 120 DEG C, collects dried object and is orange meal；
Semen Phaseoli fermented bean curd, mustard, Radix orixae japonicae, broad bean paste, white sugar, Oyster sauce, Oleum sesami shop are bought；
Taking spiral shell, each 500g of Os Caprae seu Ovis, wash clean cuts bulk, enters the soup that floats in boiling water pot and dehematizes taste, after pulling out, put in the stockpot added with certain amount of boiling water, material bag, onion parts, Rhizoma Zingiberis, cooking wine and the white vinegar that addition cloth is wrapped, little fire stewing 3.5-4.5 hour, is eventually fabricated the soup of 450g；
Marmite adds peach flower powder, Flos abelmoschi manihot powder, Zanthoxylum schinifolium end, white pepper powder, mustard, white sugar, is subsequently adding the soup got away；Sequentially add chilli, Semen Phaseoli fermented bean curd, Bulbus Allii is broken and Rhizoma Zingiberis Recens is broken mixture；Finally it is sequentially added into chive, Herba Coriandri, hot pickled mustard tube, Fructus Citri grandis juice, Oyster sauce, Oleum sesami, finally sprinkles Semen Juglandis, boil in a covered pot over a slow fire system 8 hours for more than 80 DEG C.
The invention has the beneficial effects as follows:
The present invention provides a kind of grilled fish steaming and decocting flavoring agent removing raw meat, namely use after grilled fish has been pickled, before baking, grilled fish is dried after pickling after steaming and decocting again, baking is carried out again after drying, being immersed in by fish in the steaming and decocting flavoring agent of the application in digestion process, then carry out steaming and decocting, steaming and decocting flavoring agent can be sufficiently submerged in the flesh of fish, improve the mouthfeel of the flesh of fish, remove the fishy smell of fish.Making the flesh of fish smooth good to eat, fragrance is pressing.
The technical scheme is that the health on the basis of lot of experiments and in conjunction with modern food processing pursues less salt with safety requirements and people, healthy, the dietary requirements of nutrition and product market circulation need, adopt scientific allocation, nutritious, it can remove fishlike smell, maintain again the deliciousness of the flesh of fish, sweet-smelling is good to eat, increase the appetite of eater, often edible without getting angry, all right YIN nourishing and YANG strengthening, skin care, heat-clearing and toxic substances removing, there is inducing diuresis to remove edema, blood pressure lowering, blood fat reducing, bowel relieving fire, effect of anti-constipation, overcome the drawback of tradition grilled fish flavoring agent, it is a kind of comparatively ideal grilled fish flavoring agent, should popularization and application.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with specific embodiment, the present invention is expanded on further, but following embodiment is only the preferred embodiments of the present invention, and not all.Based on the embodiment in embodiment, those skilled in the art are obtained other embodiments under the premise not making creative work, broadly falls into protection scope of the present invention.
A kind of grilled fish steaming and decocting flavoring agent removing raw meat, is made up of the component of following weight:
Flos persicae 7g, Flos abelmoschi manihot 5g, chilli 10g, garlic clove 5g, Rhizoma Zingiberis Recens 5g, broad bean paste 4g, Semen Juglandis 3g, Zanthoxylum schinifolium 5g, Semen Phaseoli fermented bean curd 10g, Fructus Citri grandis juice 0.8g, mustard 1.5g, Radix orixae japonicae 1.5g, hot pickled mustard tube 4g, chive 5g, Herba Coriandri 5g, white sugar 6g, orange meal 10g, Oleum sesami 5g and Oyster sauce 5g；
Spiral shell 500g, Os Caprae seu Ovis 500g, material bag 15g, Rhizoma Zingiberis 20g, onion parts 20g, cooking wine 20g, white vinegar 20g；
Described material bag is made up of the component of following weight: Flos persicae 20g, Flos abelmoschi manihot 20g, anistree 10g, Fructus Lycii 20g, Herba Pelargonii Graveolentis 10g, Fructus Tsaoko 10g, Flos Caryophylli 10g, Cortex Cinnamomi 20g, Herba thymi vulgaris 10g, Pericarpium Citri Reticulatae 20g, Pericarpium Musae 5g, Rhizoma Dioscoreae esculentae 10g, Herba Lysimachiae foenum-graeci 5g, Fructus Fici 10g, Fructus Mori 5g, Pericarpium Vitis viniferae 5g, Folium Momordicae Charantiae 5g, Semen Litchi 5g, peanut sprout 5g, Pericarpium Trichosanthis 5g.
Preparation method is as follows:
It is stand-by that Flos persicae, Flos abelmoschi manihot are fabricated to powder respectively；
Chilli: burned crisp or fried brown and crisp with charcoal fire or fry to brown and crisp and grind with pot is dry, but can not be excessively old；
Semen Juglandis: fragrant with the dry parching to brown of pot；
Zanthoxylum schinifolium: fragrant with the dry parching to brown of pot and make powder；
Fructus Citri grandis juice: take lemon, extracting juice during use；
Rhizoma Zingiberis Recens, garlic clove: Rhizoma Zingiberis Recens chopping, garlic clove chopping, according to the weight ratio of 1:1, put in pot and stir fry in oil perfume (or spice) with plant；
Chive: Herba Alii fistulosi is cut into filament or Flos Allii Fistulosi；
Herba Coriandri: chopping；
Hot pickled mustard tube: be cut into silk；
Orange meal makes:
(1) after fresh Pericarpium Citri Reticulatae sorting, foreign material are removed, put in pure water and be carried out, maintain water temperature at 35-45 DEG C, first soak 35-40 minute, then pull out after cleaning up and drain surface moisture and put into temperature and be 6-8 DEG C, humidity be 78-82% fresh-keeping warehouse at least preserve more than 4 hours；
(2) Pericarpium Citri Reticulatae in step (1) fresh-keeping warehouse is taken out, send into tumbler and carry out tumbling process, during tumbling every 5-8 minute evacuation once, exhaust tumbling 5-10 minute after vacuum, then vacuum pumping, so circulation 2-4 time every time；
Corn peptide 5g, curcumin 5g, Chinese liquor 20ml, soybean lecithin 20g, Rhizoma Atractylodis polysaccharide 5g, papain 2g, white sugar 30g, purple sweet potato cyanidin 5g, corn starch 10g and Sal 5g is added by every 500g Pericarpium Citri Reticulatae while tumbling；
(3) Pericarpium Citri Reticulatae after tumbling is sent into grinder, continuously grinding 2 hours, cross 200 mesh sieves, it is then fed in reactor, injects steam while stirring, make the steam temperature in reactor reach 110 DEG C-130 DEG C, it is sufficiently stirred for, makes orange meal be heated evenly, heated and stirred 5-8 minute；
(4) the Pericarpium Citri Reticulatae powder after heating is taken out, it is cooled to room temperature, putting in rustless steel container, warm water is diluted, and the addition of warm water is 3-5 times of Pericarpium Citri Reticulatae powder, continuous stirring about 15 minutes, pumping into Centrafugal spray drying tower again, adopt Centrafugal spray drying tower to carry out spray drying, drying tower inlet temperature is 150 DEG C, leaving air temp is 120 DEG C, collects dried object and is orange meal；
Semen Phaseoli fermented bean curd, mustard, Radix orixae japonicae, broad bean paste, white sugar, Oyster sauce, Oleum sesami shop are bought；
Taking spiral shell, each 500g of Os Caprae seu Ovis, wash clean cuts bulk, enters the soup that floats in boiling water pot and dehematizes taste, after pulling out, put in the stockpot added with certain amount of boiling water, material bag, onion parts, Rhizoma Zingiberis, cooking wine and the white vinegar that addition cloth is wrapped, little fire stewing 3.5-4.5 hour, is eventually fabricated the soup of 450g；
Marmite adds peach flower powder, Flos abelmoschi manihot powder, Zanthoxylum schinifolium end, white pepper powder, mustard, white sugar, is subsequently adding the soup got away；Sequentially add chilli, Semen Phaseoli fermented bean curd, Bulbus Allii is broken and Rhizoma Zingiberis Recens is broken mixture；Finally it is sequentially added into chive, Herba Coriandri, hot pickled mustard tube, Fructus Citri grandis juice, Oyster sauce, Oleum sesami, finally sprinkles Semen Juglandis, boil in a covered pot over a slow fire system 8 hours for more than 80 DEG C.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; the preference being only the present invention described in above-described embodiment and description; it is not intended to limit the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (2)
1. the grilled fish steaming and decocting flavoring agent that can remove raw meat, it is characterised in that be made up of the component of following weight:
Flos persicae 7g, Flos abelmoschi manihot 5g, chilli 10g, garlic clove 5g, Rhizoma Zingiberis Recens 5g, broad bean paste 4g, Semen Juglandis 3g, Zanthoxylum schinifolium 5g, Semen Phaseoli fermented bean curd 10g, Fructus Citri grandis juice 0.8g, mustard 1.5g, Radix orixae japonicae 1.5g, hot pickled mustard tube 4g, chive 5g, Herba Coriandri 5g, white sugar 6g, orange meal 10g, Oleum sesami 5g and Oyster sauce 5g；
Spiral shell 500g, Os Caprae seu Ovis 500g, material bag 15g, Rhizoma Zingiberis 20g, onion parts 20g, cooking wine 20g, white vinegar 20g；
Described material bag is made up of the component of following weight: Flos persicae 20g, Flos abelmoschi manihot 20g, anistree 10g, Fructus Lycii 20g, Herba Pelargonii Graveolentis 10g, Fructus Tsaoko 10g, Flos Caryophylli 10g, Cortex Cinnamomi 20g, Herba thymi vulgaris 10g, Pericarpium Citri Reticulatae 20g, Pericarpium Musae 5g, Rhizoma Dioscoreae esculentae 10g, Herba Lysimachiae foenum-graeci 5g, Fructus Fici 10g, Fructus Mori 5g, Pericarpium Vitis viniferae 5g, Folium Momordicae Charantiae 5g, Semen Litchi 5g, peanut sprout 5g, Pericarpium Trichosanthis 5g.
2. the grilled fish steaming and decocting flavoring agent removing raw meat according to claim 1, it is characterised in that: preparation method is as follows:
It is stand-by that Flos persicae, Flos abelmoschi manihot are fabricated to powder respectively；
Chilli: burned crisp or fried brown and crisp with charcoal fire or fry to brown and crisp and grind with pot is dry, but can not be excessively old；
Semen Juglandis: fragrant with the dry parching to brown of pot；
Zanthoxylum schinifolium: fragrant with the dry parching to brown of pot and make powder；
Fructus Citri grandis juice: take lemon, extracting juice during use；
Rhizoma Zingiberis Recens, garlic clove: Rhizoma Zingiberis Recens chopping, garlic clove chopping, according to the weight ratio of 1:1, put in pot and stir fry in oil perfume (or spice) with plant；
Chive: Herba Alii fistulosi is cut into filament or Flos Allii Fistulosi；
Herba Coriandri: chopping；
Hot pickled mustard tube: be cut into silk；
Orange meal makes:
(1) after fresh Pericarpium Citri Reticulatae sorting, foreign material are removed, put in pure water and be carried out, maintain water temperature at 35-45 DEG C, first soak 35-40 minute, then pull out after cleaning up and drain surface moisture and put into temperature and be 6-8 DEG C, humidity be 78-82% fresh-keeping warehouse at least preserve more than 4 hours；
(2) Pericarpium Citri Reticulatae in step (1) fresh-keeping warehouse is taken out, send into tumbler and carry out tumbling process, during tumbling every 5-8 minute evacuation once, exhaust tumbling 5-10 minute after vacuum, then vacuum pumping, so circulation 2-4 time every time；
Corn peptide 5g, curcumin 5g, Chinese liquor 20ml, soybean lecithin 20g, Rhizoma Atractylodis polysaccharide 5g, papain 2g, white sugar 30g, purple sweet potato cyanidin 5g, corn starch 10g and Sal 5g is added by every 500g Pericarpium Citri Reticulatae while tumbling；
(3) Pericarpium Citri Reticulatae after tumbling is sent into grinder, continuously grinding 2 hours, cross 200 mesh sieves, it is then fed in reactor, injects steam while stirring, make the steam temperature in reactor reach 110 DEG C-130 DEG C, it is sufficiently stirred for, makes orange meal be heated evenly, heated and stirred 5-8 minute；
(4) the Pericarpium Citri Reticulatae powder after heating is taken out, it is cooled to room temperature, putting in rustless steel container, warm water is diluted, and the addition of warm water is 3-5 times of Pericarpium Citri Reticulatae powder, continuous stirring about 15 minutes, pumping into Centrafugal spray drying tower again, adopt Centrafugal spray drying tower to carry out spray drying, drying tower inlet temperature is 150 DEG C, leaving air temp is 120 DEG C, collects dried object and is orange meal；
Semen Phaseoli fermented bean curd, mustard, Radix orixae japonicae, broad bean paste, white sugar, Oyster sauce, Oleum sesami shop are bought；
Taking spiral shell, each 500g of Os Caprae seu Ovis, wash clean cuts bulk, enters the soup that floats in boiling water pot and dehematizes taste, after pulling out, put in the stockpot added with certain amount of boiling water, material bag, onion parts, Rhizoma Zingiberis, cooking wine and the white vinegar that addition cloth is wrapped, little fire stewing 3.5-4.5 hour, is eventually fabricated the soup of 450g；
Marmite adds peach flower powder, Flos abelmoschi manihot powder, Zanthoxylum schinifolium end, white pepper powder, mustard, white sugar, is subsequently adding the soup got away；Sequentially add chilli, Semen Phaseoli fermented bean curd, Bulbus Allii is broken and Rhizoma Zingiberis Recens is broken mixture；Finally it is sequentially added into chive, Herba Coriandri, hot pickled mustard tube, Fructus Citri grandis juice, Oyster sauce, Oleum sesami, finally sprinkles Semen Juglandis, boil in a covered pot over a slow fire system 8 hours for more than 80 DEG C.
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| CN107549756A (en) * | 2017-09-28 | 2018-01-09 | 马鞍山市十月丰食品有限公司 | A kind of steamed fish flavor seasoning and preparation method thereof |
| CN108185380A (en) * | 2017-11-30 | 2018-06-22 | 重庆市长寿区可又可食品有限公司 | The production method of grilled fish condiment |
| CN110663899A (en) * | 2019-11-28 | 2020-01-10 | 湖南王饺儿食品股份有限公司 | Preparation method of crisp sauced fish |
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| CN104705603A (en) * | 2015-04-03 | 2015-06-17 | 天津科技大学 | Preparation method of maca malt instant powder |
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| CN107549756A (en) * | 2017-09-28 | 2018-01-09 | 马鞍山市十月丰食品有限公司 | A kind of steamed fish flavor seasoning and preparation method thereof |
| CN108185380A (en) * | 2017-11-30 | 2018-06-22 | 重庆市长寿区可又可食品有限公司 | The production method of grilled fish condiment |
| CN110663899A (en) * | 2019-11-28 | 2020-01-10 | 湖南王饺儿食品股份有限公司 | Preparation method of crisp sauced fish |
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Application publication date: 20160706 |