CN105852024A - Grilled fish pickling material - Google Patents
Grilled fish pickling material Download PDFInfo
- Publication number
- CN105852024A CN105852024A CN201610214013.8A CN201610214013A CN105852024A CN 105852024 A CN105852024 A CN 105852024A CN 201610214013 A CN201610214013 A CN 201610214013A CN 105852024 A CN105852024 A CN 105852024A
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- CN
- China
- Prior art keywords
- powder
- semen
- vitis viniferae
- fish
- herba
- Prior art date
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 34
- 239000000463 material Substances 0.000 title claims abstract description 29
- 238000005554 pickling Methods 0.000 title abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 55
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 11
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 11
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 11
- 244000000626 Daucus carota Species 0.000 claims abstract description 10
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 10
- 244000269722 Thea sinensis Species 0.000 claims abstract description 10
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 10
- 240000006677 Vicia faba Species 0.000 claims abstract description 10
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 10
- 235000013527 bean curd Nutrition 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 235000019640 taste Nutrition 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 4
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 4
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 4
- 235000020232 peanut Nutrition 0.000 claims abstract description 4
- 240000006365 Vitis vinifera Species 0.000 claims abstract 5
- 241000219095 Vitis Species 0.000 claims description 36
- 210000000582 semen Anatomy 0.000 claims description 36
- 241000628997 Flos Species 0.000 claims description 30
- 235000009392 Vitis Nutrition 0.000 claims description 30
- 240000004160 Capsicum annuum Species 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000014347 soups Nutrition 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 241001079064 Zanthoxylum schinifolium Species 0.000 claims description 9
- 150000002333 glycines Chemical class 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 6
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 6
- 238000001694 spray drying Methods 0.000 claims description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000018262 Arachis monticola Nutrition 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 241000533770 Cayaponia Species 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 239000001511 capsicum annuum Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 241000205585 Aquilegia canadensis Species 0.000 abstract 1
- 241000219357 Cactaceae Species 0.000 abstract 1
- 235000011305 Capsella bursa pastoris Nutrition 0.000 abstract 1
- 240000008867 Capsella bursa-pastoris Species 0.000 abstract 1
- 244000018436 Coriandrum sativum Species 0.000 abstract 1
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract 1
- 240000001980 Cucurbita pepo Species 0.000 abstract 1
- 235000009852 Cucurbita pepo Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 240000006509 Gynostemma pentaphyllum Species 0.000 abstract 1
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- 244000040738 Sesamum orientale Species 0.000 abstract 1
- 244000046101 Sophora japonica Species 0.000 abstract 1
- 235000010586 Sophora japonica Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 210000001930 leg bone Anatomy 0.000 abstract 1
- 239000008159 sesame oil Substances 0.000 abstract 1
- 235000011803 sesame oil Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
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
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a grilled fish pickling material. The grilled fish pickling material is made from the following components by weight: 4 g of sophora japonica flowers, 6 g of corn stigma, 3 g of carrot leaves, 2 g of radix angelicae, 1.2 g of small-leaved Kuding tea, 9 g of towel gourd flowers, 8 g of capsella bursa-pastoris, 7 g of grape leaves, 13 g of gynostemma pentaphyllum, 9 g of honeysuckle flowers, 9 g of edible cactus, 24 g of dried chilies, 5-10 g of garlic cloves, 15-18 g of Laoganma branded thick chili sauce, 8-9 g of broad bean paste, 5 g of soybeans, 5 g of peanuts, 3 g of white sesame seeds, 3-5 g of green Chinese prickly ash, 10 g of red fermented bean curd, 1.5 g of lemon juice, 2-5 g of gingers, 5 g of shredded scallions, 5 g of coriandrum sativum, 5 g of white granulated sugar, 10 g of grape skin instant powder, 5 g of sesame oil, 1500 g of pig leg bones, 15 g of material packages, 30 g of ginger slices, 20 g of scallion segments, 20 g of cooking wine and 10 g of white vinegar. Before the fish is gilled, the grilled fish pickling material is used for pickling fish flesh and can fully remove the fishy smell of the fish flesh, the fish flesh is fully immersed into the seasoning, so that the grilled fish has a unique grassy flavor, the tastes of the fish flesh are improved, and the fish flesh is smooth, delicious and rich in aroma.
Description
Technical field
The present invention relates to food dressing field, particularly relate to the preserved materials of a kind of grilled fish.
Background technology
Grilled fish refers to that then Fish carry out a kind of method cooked after baking, and this cooking method is real
Now " one bakes two stewes ".It is newly changing of grilled fish circle.Fusion salts down, bakes, stewes three kinds of cooking technologies
Technology.The raw material disposal of grilled fish → pickle → steaming and decocting → be dried → seasoning → baking → packaging → storage,
Then putting into stewed in pot boiling as required, stewing the process of boiling and be commonly provided with other garnishes.Grilled fish making extremely
Complex process, taste changes the most greatly, pickling, steaming and decocting, be dried, seasoning, toast, stewed boil each
Link is varied from, and all the taste of final grilled fish can be produced considerable influence, preserved materials, steaming and decocting material, baking
Roasting flavouring agent, the stewed sauce boiled and soup stock are all the keys determining grilled fish taste.Along with people are to food mouth
The raising that sense requires, the making of grilled fish still needs to update, and still needs to constantly release the roasting of new different taste
Fish.
Summary of the invention
It is an object of the invention to provide the preserved materials of a kind of grilled fish, to solve above-mentioned technical problem.
The technical problem to be solved realizes by the following technical solutions:
The preserved materials of a kind of grilled fish, it is characterised in that be made up of the component of following weight:
Flos Sophorae 4g, Stigma Maydis 6g, carrot 3g, Radix Angelicae Dahuricae 2g, Small-leaf Kuding tea 1.2g, Flos Luffae 9g,
Precarious dish 8g, grape leaf 7g, Herb Gynostemmae Pentaphylli 13g, Flos Lonicerae 9g, edible Radix et Caulis Opuntiae Dillenii 9g, chilli 24g,
Garlic clove 5-10g, old foster-mother chilli sauce 15-18g, broad bean paste 8-9g, Semen Glycines 5g, Semen arachidis hypogaeae 5g, Semen sesami Albae 3g,
Zanthoxylum schinifolium 3-5g, Semen Phaseoli fermented bean curd 10g, Fructus Citri Limoniae juice 1.5g, Rhizoma Zingiberis Recens 2-5g, Herba Alii fistulosi silk 5g, Herba Coriandri 5g, white sugar
5g, Pericarpium Vitis viniferae instant powder 10g, Oleum sesami 5g；
Os Sus domestica 1500g, material bag 15g, Rhizoma Zingiberis 30g, onion parts 20 grams, cooking wine 20g, white vinegar 10g；
Described material bag is made up of the component of following weight: Herba Verbenae 30g, Herba Artemisiae Annuae 30g, Folium sophorae 30g, eight
Angle 10g, Fructus Lycii 10g, Herba Pelargonii Graveolentis 10g, Fructus Tsaoko 10g, Flos Caryophylli 5g, Cortex Cinnamomi 10g, Herba thymi vulgaris 10g, Pericarpium Citri Reticulatae
20, Pericarpium Musae 5g, Rhizoma Dioscoreae esculentae 10g, Herba Lysimachiae foenum-graeci 5g, Fructus Fici 10g, Fructus Mori 5g, Pericarpium Vitis viniferae 5g, hardship
Melon leaf 5g, Semen Litchi 5g, peanut sprout 5g, Pericarpium Trichosanthis 5g.
Preparation method is as follows:
(1) by Flos Sophorae, Stigma Maydis, carrot, the Radix Angelicae Dahuricae, Small-leaf Kuding tea, Flos Luffae, precarious dish,
Grape leaf, Herb Gynostemmae Pentaphylli and Flos Lonicerae are respectively prepared powder, and edible Radix et Caulis Opuntiae Dillenii makes juice, chilli oil
Exploding and grind, Semen Glycines is with fried brown and crisp or crisp with the dry parching to brown of pot；The dry parching to brown of Semen arachidis hypogaeae pot is fragrant, pulverizes；In vain
The dry parching to brown of Semen Sesami pot is fragrant, and Zanthoxylum schinifolium pot is dry to be fried to burnt odor and makes powder, and Fructus Citri Limoniae juice is to take lemon,
Extracting juice during use, processed with Rhizoma Zingiberis Recens is made bruised ginger, garlic clove is fabricated to garlic solvent, and chive is cut into Flos Allii Fistulosi, and Herba Coriandri is shredded,
Stand-by；Semen Phaseoli fermented bean curd, old foster-mother's chilli sauce, broad bean paste, white sugar and Oleum sesami finished product is bought from shop；
(2) Pericarpium Vitis viniferae instant powder is made
A. being put into by the Pericarpium Vitis viniferae that collection obtains in clear water and soak 5-8 minute, period to be spaced stirring 2-3 time,
Then take out, squeeze more than moisture, standby；
B. the Pericarpium Vitis viniferae in step a is placed in vacuum and low temperature cold wind drier, protects at a temperature of 40-50 DEG C
Hold 60-90 minute；
C. dried Pericarpium Vitis viniferae in step b is sent into grinder, continuously grinding 2 hours, crosses 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 material be heated evenly, heated and stirred 30-60 minute；
D. the Pericarpium Vitis viniferae powder after heating in step c is taken out, is cooled to room temperature, puts in rustless steel container,
Warm water dilutes, and the addition of warm water is 3-5 times of Pericarpium Vitis viniferae powder, continuous stirring about 15 minutes, then
Pump into Centrafugal spray drying tower, use Centrafugal spray drying tower to be spray-dried, drying tower air intake
Temperature is 150 DEG C, and leaving air temp is 120 DEG C, collects dried object and is Pericarpium Vitis viniferae instant powder；
(3) Os Sus domestica wash clean is cut bulk, enter the soup that floats in boiling water pot and dehematize taste, after pulling out, put into and add
Have in the stockpot of certain amount of boiling water, add material bag, onion parts, Rhizoma Zingiberis, cooking wine and the white vinegar wrapped with cloth, little fire
Stewing 2-3 hour, is eventually fabricated the soup of 450g；
(4) by Flos Sophorae powder, Stigma Maydis powder, carrot powder, Radix Angelicae Dahuricae powder, leaflet Kuding tea powder, Fructus Luffae
Pollen, precarious vegetable powder, grape leaf powder, Herb Gynostemmae Pentaphylli powder, Pericarpium Vitis viniferae instant powder, Flos Lonicerae powder, edible celestial being
People slaps liquid, Zanthoxylum schinifolium powder, and bruised ginger, white sugar add in the soup got away；Sequentially add dry paprika,
Garlic solvent, old foster-mother's chilli sauce, broad bean paste, Semen Glycines, Semen arachidis hypogaeae are broken, Semen Vignae Cylindricae fermented bean curd；Finally it is sequentially added into chive
Silk, Herba Coriandri, Fructus Citri Limoniae juice, Oleum sesami, finally sprinkle Semen sesami Albae, 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 preserved materials that the flesh of fish is pickled before providing the preserved materials of a kind of grilled fish, i.e. grilled fish baking by the present invention,
This preserved materials can fully remove the fishy smell of the flesh of fish, is sufficiently submerged in flavoring agent in the flesh of fish, makes grilled fish have uniqueness
Hay-scented taste, improves the mouthfeel of the flesh of fish, makes the flesh of fish smooth good to eat, and fragrance is pressing.
The technical scheme is that on the basis of lot of experiments and combine modern food processing health with
Safety requirements and people pursue less salt, health, the dietary requirements of nutrition and product market circulation needs,
Using scientific allocation, nutritious, it can remove fishlike smell, maintains again the deliciousness of the flesh of fish, sweet-smelling
Good to eat, non-greasy, increase the appetite of eater, often eat and also will not get angry, also there is heat-clearing and toxic substances removing
Removing heat from blood, skin care, prevents and treats arteriosclerosis, anti-constipation, the effect such as relieve the effect of alcohol.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be readily apparent from
Solve, below in conjunction with specific embodiment, the present invention is expanded on further, but following embodiment is only the present invention
Preferred embodiment, and not all.Based on the embodiment in embodiment, those skilled in the art are not having
On the premise of making creative work, obtained other embodiments, broadly falls into protection scope of the present invention.
The preserved materials of a kind of grilled fish, it is characterised in that be made up of the component of following weight:
Flos Sophorae 4g, Stigma Maydis 6g, carrot 3g, Radix Angelicae Dahuricae 2g, Small-leaf Kuding tea 1.2g, Flos Luffae 9g,
Precarious dish 8g, grape leaf 7g, Herb Gynostemmae Pentaphylli 13g, Flos Lonicerae 9g, edible Radix et Caulis Opuntiae Dillenii 9g, chilli 24g,
Garlic clove 5-10g, old foster-mother chilli sauce 15-18g, broad bean paste 8-9g, Semen Glycines 5g, Semen arachidis hypogaeae 5g, Semen sesami Albae 3g,
Zanthoxylum schinifolium 3-5g, Semen Phaseoli fermented bean curd 10g, Fructus Citri Limoniae juice 1.5g, Rhizoma Zingiberis Recens 2-5g, Herba Alii fistulosi silk 5g, Herba Coriandri 5g, white sugar
5g, Pericarpium Vitis viniferae instant powder 10g, Oleum sesami 5g；
Os Sus domestica 1500g, material bag 15g, Rhizoma Zingiberis 30g, onion parts 20 grams, cooking wine 20g, white vinegar 10g；
Described material bag is made up of the component of following weight: Herba Verbenae 30g, Herba Artemisiae Annuae 30g, Folium sophorae 30g, eight
Angle 10g, Fructus Lycii 10g, Herba Pelargonii Graveolentis 10g, Fructus Tsaoko 10g, Flos Caryophylli 5g, Cortex Cinnamomi 10g, Herba thymi vulgaris 10g, Pericarpium Citri Reticulatae
20, Pericarpium Musae 5g, Rhizoma Dioscoreae esculentae 10g, Herba Lysimachiae foenum-graeci 5g, Fructus Fici 10g, Fructus Mori 5g, Pericarpium Vitis viniferae 5g, hardship
Melon leaf 5g, Semen Litchi 5g, peanut sprout 5g, Pericarpium Trichosanthis 5g.
Preparation method is as follows:
(1) by Flos Sophorae, Stigma Maydis, carrot, the Radix Angelicae Dahuricae, Small-leaf Kuding tea, Flos Luffae, precarious dish,
Grape leaf, Herb Gynostemmae Pentaphylli and Flos Lonicerae are respectively prepared powder, and edible Radix et Caulis Opuntiae Dillenii makes juice, chilli oil
Exploding and grind, Semen Glycines is with fried brown and crisp or crisp with the dry parching to brown of pot；The dry parching to brown of Semen arachidis hypogaeae pot is fragrant, pulverizes；In vain
The dry parching to brown of Semen Sesami pot is fragrant, and Zanthoxylum schinifolium pot is dry to be fried to burnt odor and makes powder, and Fructus Citri Limoniae juice is to take lemon,
Extracting juice during use, processed with Rhizoma Zingiberis Recens is made bruised ginger, garlic clove is fabricated to garlic solvent, and chive is cut into Flos Allii Fistulosi, and Herba Coriandri is shredded,
Stand-by；Semen Phaseoli fermented bean curd, old foster-mother's chilli sauce, broad bean paste, white sugar and Oleum sesami finished product is bought from shop；
(2) Pericarpium Vitis viniferae instant powder is made
A. being put into by the Pericarpium Vitis viniferae that collection obtains in clear water and soak 5-8 minute, period to be spaced stirring 2-3 time,
Then take out, squeeze more than moisture, standby；
B. the Pericarpium Vitis viniferae in step a is placed in vacuum and low temperature cold wind drier, protects at a temperature of 40-50 DEG C
Hold 60-90 minute；
C. dried Pericarpium Vitis viniferae in step b is sent into grinder, continuously grinding 2 hours, crosses 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 material be heated evenly, heated and stirred 30-60 minute；
D. the Pericarpium Vitis viniferae powder after heating in step c is taken out, is cooled to room temperature, puts in rustless steel container,
Warm water dilutes, and the addition of warm water is 3-5 times of Pericarpium Vitis viniferae powder, continuous stirring about 15 minutes, then
Pump into Centrafugal spray drying tower, use Centrafugal spray drying tower to be spray-dried, drying tower air intake
Temperature is 150 DEG C, and leaving air temp is 120 DEG C, collects dried object and is Pericarpium Vitis viniferae instant powder；
(3) Os Sus domestica wash clean is cut bulk, enter the soup that floats in boiling water pot and dehematize taste, after pulling out, put into and add
Have in the stockpot of certain amount of boiling water, add material bag, onion parts, Rhizoma Zingiberis, cooking wine and the white vinegar wrapped with cloth, little fire
Stewing 2-3 hour, is eventually fabricated the soup of 450g；
(4) by Flos Sophorae powder, Stigma Maydis powder, carrot powder, Radix Angelicae Dahuricae powder, leaflet Kuding tea powder, Fructus Luffae
Pollen, precarious vegetable powder, grape leaf powder, Herb Gynostemmae Pentaphylli powder, Pericarpium Vitis viniferae instant powder, Flos Lonicerae powder, edible celestial being
People slaps liquid, Zanthoxylum schinifolium powder, and bruised ginger, white sugar add in the soup got away；Sequentially add dry paprika,
Garlic solvent, old foster-mother's chilli sauce, broad bean paste, Semen Glycines, Semen arachidis hypogaeae are broken, Semen Vignae Cylindricae fermented bean curd；Finally it is sequentially added into chive
Silk, Herba Coriandri, Fructus Citri Limoniae juice, Oleum sesami, finally sprinkle Semen sesami Albae, 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.One's own profession
Skilled person will appreciate that of industry, the present invention is not restricted to the described embodiments, above-described embodiment and explanation
The preference being only the present invention described in book, is not intended to limit the present invention, without departing from present invention essence
On the premise of god and scope, the present invention also has various changes and modifications, and these changes and improvements both fall within
In scope of the claimed invention.Claimed scope by appending claims and etc.
Effect thing defines.
Claims (2)
1. the preserved materials of a grilled fish, it is characterised in that be made up of the component of following weight:
Flos Sophorae 4g, Stigma Maydis 6g, carrot 3g, Radix Angelicae Dahuricae 2g, Small-leaf Kuding tea 1.2g, Flos Luffae 9g,
Precarious dish 8g, grape leaf 7g, Herb Gynostemmae Pentaphylli 13g, Flos Lonicerae 9g, edible Radix et Caulis Opuntiae Dillenii 9g, chilli 24g,
Garlic clove 5-10g, old foster-mother chilli sauce 15-18g, broad bean paste 8-9g, Semen Glycines 5g, Semen arachidis hypogaeae 5g, Semen sesami Albae 3g,
Zanthoxylum schinifolium 3-5g, Semen Phaseoli fermented bean curd 10g, Fructus Citri Limoniae juice 1.5g, Rhizoma Zingiberis Recens 2-5g, Herba Alii fistulosi silk 5g, Herba Coriandri 5g, white sugar
5g, Pericarpium Vitis viniferae instant powder 10g, Oleum sesami 5g；
Os Sus domestica 1500g, material bag 15g, Rhizoma Zingiberis 30g, onion parts 20 grams, cooking wine 20g, white vinegar 10g；
Described material bag is made up of the component of following weight: Herba Verbenae 30g, Herba Artemisiae Annuae 30g, Folium sophorae 30g, eight
Angle 10g, Fructus Lycii 10g, Herba Pelargonii Graveolentis 10g, Fructus Tsaoko 10g, Flos Caryophylli 5g, Cortex Cinnamomi 10g, Herba thymi vulgaris 10g, Pericarpium Citri Reticulatae
20, Pericarpium Musae 5g, Rhizoma Dioscoreae esculentae 10g, Herba Lysimachiae foenum-graeci 5g, Fructus Fici 10g, Fructus Mori 5g, Pericarpium Vitis viniferae 5g, hardship
Melon leaf 5g, Semen Litchi 5g, peanut sprout 5g, Pericarpium Trichosanthis 5g.
The preserved materials of grilled fish the most according to claim 1, it is characterised in that: preparation method is as follows:
(1) by Flos Sophorae, Stigma Maydis, carrot, the Radix Angelicae Dahuricae, Small-leaf Kuding tea, Flos Luffae, precarious dish,
Grape leaf, Herb Gynostemmae Pentaphylli and Flos Lonicerae are respectively prepared powder, and edible Radix et Caulis Opuntiae Dillenii makes juice, chilli oil
Exploding and grind, Semen Glycines is with fried brown and crisp or crisp with the dry parching to brown of pot；The dry parching to brown of Semen arachidis hypogaeae pot is fragrant, pulverizes；In vain
The dry parching to brown of Semen Sesami pot is fragrant, and Zanthoxylum schinifolium pot is dry to be fried to burnt odor and makes powder, and Fructus Citri Limoniae juice is to take lemon,
Extracting juice during use, processed with Rhizoma Zingiberis Recens is made bruised ginger, garlic clove is fabricated to garlic solvent, and chive is cut into Flos Allii Fistulosi, and Herba Coriandri is shredded,
Stand-by；Semen Phaseoli fermented bean curd, old foster-mother's chilli sauce, broad bean paste, white sugar and Oleum sesami finished product is bought from shop；
(2) Pericarpium Vitis viniferae instant powder is made
A. being put into by the Pericarpium Vitis viniferae that collection obtains in clear water and soak 5-8 minute, period to be spaced stirring 2-3 time,
Then take out, squeeze more than moisture, standby；
B. the Pericarpium Vitis viniferae in step a is placed in vacuum and low temperature cold wind drier, protects at a temperature of 40-50 DEG C
Hold 60-90 minute；
C. dried Pericarpium Vitis viniferae in step b is sent into grinder, continuously grinding 2 hours, crosses 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 material be heated evenly, heated and stirred 30-60 minute；
D. the Pericarpium Vitis viniferae powder after heating in step c is taken out, is cooled to room temperature, puts in rustless steel container,
Warm water dilutes, and the addition of warm water is 3-5 times of Pericarpium Vitis viniferae powder, continuous stirring about 15 minutes, then
Pump into Centrafugal spray drying tower, use Centrafugal spray drying tower to be spray-dried, drying tower air intake
Temperature is 150 DEG C, and leaving air temp is 120 DEG C, collects dried object and is Pericarpium Vitis viniferae instant powder；
(3) Os Sus domestica wash clean is cut bulk, enter the soup that floats in boiling water pot and dehematize taste, after pulling out, put into and add
Have in the stockpot of certain amount of boiling water, add material bag, onion parts, Rhizoma Zingiberis, cooking wine and the white vinegar wrapped with cloth, little fire
Stewing 2-3 hour, is eventually fabricated the soup of 450g；
(4) by Flos Sophorae powder, Stigma Maydis powder, carrot powder, Radix Angelicae Dahuricae powder, leaflet Kuding tea powder, Fructus Luffae
Pollen, precarious vegetable powder, grape leaf powder, Herb Gynostemmae Pentaphylli powder, Pericarpium Vitis viniferae instant powder, Flos Lonicerae powder, edible celestial being
People slaps liquid, Zanthoxylum schinifolium powder, and bruised ginger, white sugar add in the soup got away；Sequentially add dry paprika,
Garlic solvent, old foster-mother's chilli sauce, broad bean paste, Semen Glycines, Semen arachidis hypogaeae are broken, Semen Vignae Cylindricae fermented bean curd；Finally it is sequentially added into chive
Silk, Herba Coriandri, Fructus Citri Limoniae juice, Oleum sesami, finally sprinkle Semen sesami Albae, boil in a covered pot over a slow fire system 8 hours for more than 80 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107319434A (en) * | 2016-02-02 | 2017-11-07 | 成都新繁食品有限公司 | Honeysuckle taste bubble hot pickled mustard tube and preparation method thereof |
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| CN1220114A (en) * | 1998-12-08 | 1999-06-23 | 林亚力 | Special flavour roasted fish and its preparing method |
| CN103271379A (en) * | 2013-05-21 | 2013-09-04 | 四川大学 | Preparation method of convenient and instant flavory grilled fish |
| CN103989202A (en) * | 2014-05-19 | 2014-08-20 | 苏伟 | Instant grilled fish and preparation method thereof |
| CN105077363A (en) * | 2015-07-17 | 2015-11-25 | 太仓茂欣食品有限公司 | Low salt tender meat grilled fish slice production method |
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| CN107319434A (en) * | 2016-02-02 | 2017-11-07 | 成都新繁食品有限公司 | Honeysuckle taste bubble hot pickled mustard tube and preparation method thereof |
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Application publication date: 20160817 |