CN106722388A - A kind of preparation method of spicy fish tail - Google Patents
A kind of preparation method of spicy fish tail Download PDFInfo
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- CN106722388A CN106722388A CN201611131115.XA CN201611131115A CN106722388A CN 106722388 A CN106722388 A CN 106722388A CN 201611131115 A CN201611131115 A CN 201611131115A CN 106722388 A CN106722388 A CN 106722388A
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- fish tail
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- stew
- soy sauce
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Abstract
A kind of preparation method of spicy fish tail, 1）Fish tail is scaled off from big fish so that size is basically identical；2）The fish tail that will be screened pours into service sink, lets cool water and stands a hour, then cleans and drain；3）The fish tail that will be drained is put into Fryer；4）Fried good fish tail is imported in stew in soy sauce machine, stew in soy sauce 50 minutes is pulled out；5）Fish tail after stew in soy sauce and flavoring for mixture is uniform；6）Vacuum packaging；7）Packaged fish tail is put into sterilization machine.In the present invention, fish tail is fabricated to spicy food, by after stew in soy sauce, the fish-bone on fish tail just becomes easily broken gristle, eater can together chew fish-bone, so as to increase the chewy texture of spicy fish tail.The flavoring in the present invention is the thing of ecosystem simultaneously, does not have any food additives, and the addition of tea oil increased the fragrance of fish tail.
Description
Technical field
The present invention relates to a kind of preparation method of local delicacies, more particularly to a kind of preparation method of spicy fish tail.
Background technology
With the improvement of living standards, people increasingly pay attention to the health of body, and fish are used as high protein, low-fat food
Thing and enjoy great popularity.And the common home cooking in the Sichuan such as Fish Filets in Hot Chili Oil, spicy fish, to oppress as raw material, based on capsicum, Chinese prickly ash
Flavoring is wanted to be made, delicious flavour is deep to be liked by masses.Generally, a person sponging on an aristocrat need restaurant can just have orthodox school water boil
Fish, spicy fish, businessmans have produced Fish Filets in Hot Chili Oil, the fiber crops of many portable dresses to meet a person sponging on an aristocrat for the demand voluntarily cooked
Peppery fish dispensing so that family manufacture Fish Filets in Hot Chili Oil, spicy fish become simple, quick.
When fish is eaten, because the bone of fish tail is more, meat is few, and often being abandoned causes the wave of resource for present people
Take.
The content of the invention
The technical problem to be solved in the present invention is to overcome the deficiencies in the prior art, there is provided a kind of features good taste, pure natural fiber crops
The preparation method of peppery fish tail.
In order to solve the above technical problems, technical scheme proposed by the present invention is：A kind of preparation method of spicy fish tail, 1）
Fish tail is scaled off from big fish so that size is basically identical；
2）The fish tail that will be screened pours into service sink, lets cool water and stands a hour, then cleans and drain；
3）The fish tail that will be drained is put into Fryer, and frying temperature is 210-250 degrees Celsius, fried 10 minutes；
4）Fried good fish tail is imported in stew in soy sauce machine, stew in soy sauce 50 minutes is pulled out；
5）Fish tail after stew in soy sauce and flavoring for mixture is uniform；The flavoring includes rapeseed oil 100-120 parts, tea oil 50-55
Part, edible salt 30-35 parts, chickens' extract 40-45 parts, 3 parts of pericarpium zanthoxyli bungeani, capsicum annum fasciculatum 8-15 parts, 0.5 part of Zanthoxylum essential oil, fermented soya bean 20-30 parts,
Garlic 40-50 parts, ginger 30-35 parts, 10-15 parts, white sugar 0-4 parts of Chinese pepper of bubble；The preparation of the flavoring is comprised the following steps：A,
Tea oil is put into boiled in pot；B, rapeseed oil is put into boiled tea oil；C, sequentially adds Zanthoxylum essential oil, white sugar, pericarpium zanthoxyli bungeani, court
Its green pepper, garlic, ginger and bubble Chinese pepper, it is boiled to boil 10 minutes；D, is eventually adding edible salt and chickens' extract.It is fermented soya bean, ginger, big in the present invention
Garlic is first smashed to pieces before addition.
6）To mix up for fish tail load packaging bag in be vacuum-packed；
7）Packaged fish tail is put into sterilization machine, high temperature and ultraviolet sterilization is carried out, the temperature is that 150-200 is Celsius
Degree, the time is 5 minutes.
Compared with prior art, the advantage of the invention is that：In the present invention, fish tail is fabricated to spicy food, by halogen
After system, the fish-bone on fish tail just becomes easily broken gristle, and eater can together chew fish-bone, so as to increase spicy fish tail
Chewy texture.The flavoring in the present invention is the thing of ecosystem simultaneously, does not have any food additives, and tea oil addition
Increased the fragrance of fish tail.
Specific embodiment
For the ease of understanding the present invention, present invention work more comprehensively, is meticulously described below in conjunction with preferred embodiment,
But protection scope of the present invention is not limited to embodiment in detail below.
It should be strongly noted that when a certain element, to be described as " be fixed on, be fixed in, be connected to or be communicated in " another
When on element, it can be that directly fixed, affixed, connection or connection connect on another element, or by the middle of other
Fitting is indirectly fixed, affixed, connection or connection are on another element.
Unless otherwise defined, the implication that all technical terms used hereinafter are generally understood that with those skilled in the art
It is identical.Technical term used herein is intended merely to describe the purpose of specific embodiment, is not intended to the limitation present invention
Protection domain.
Embodiment
A kind of preparation method of spicy fish tail, 1）Fish tail is scaled off from big fish so that size is basically identical；
2）The fish tail that will be screened pours into service sink, lets cool water and stands a hour, then cleans and drain；
3）The fish tail that will be drained is put into Fryer, and frying temperature is 250 degrees Celsius, fried 10 minutes；
4）Fried good fish tail is imported in stew in soy sauce machine, stew in soy sauce 50 minutes is pulled out；
5）Fish tail after stew in soy sauce and flavoring for mixture is uniform；The flavoring includes 120 parts of rapeseed oil, 55 parts of tea oil, eats
Salt 30-35 parts, 45 parts of chickens' extract, 3 parts of pericarpium zanthoxyli bungeani, capsicum annum fasciculatum 8-15 parts, 0.5 part of Zanthoxylum essential oil, 20 parts of fermented soya bean, garlic 40-50 parts, ginger
30-35 parts, bubble 15 parts of Chinese pepper, 4 parts of white sugar；The preparation of the flavoring is comprised the following steps：A, tea oil is put into boiled in pot；
B, rapeseed oil is put into boiled tea oil；C, sequentially adds Zanthoxylum essential oil, white sugar, pericarpium zanthoxyli bungeani, capsicum annum fasciculatum, garlic, ginger and bubble mountain
Green pepper, it is boiled to boil 10 minutes；D, is eventually adding edible salt and chickens' extract；
6）To mix up for fish tail load packaging bag in be vacuum-packed；
7）Packaged fish tail is put into sterilization machine, high temperature and ultraviolet sterilization is carried out, the temperature is that 150-200 is Celsius
Degree, the time is 5 minutes.
In the present embodiment, fish tail is fabricated to spicy food, by after stew in soy sauce, the fish-bone on fish tail just becomes easily broken
Gristle, eater can together chew fish-bone, so as to increase the chewy texture of spicy fish tail.The flavoring in the present invention is simultaneously
The thing of ecosystem, does not have any food additives, and the addition of tea oil increased the fragrance of fish tail.
Claims (1)
1. a kind of preparation method of spicy fish tail, it is characterised in that：1）Fish tail is scaled off from big fish so that size is basic
Unanimously；
2）The fish tail that will be screened pours into service sink, lets cool water and stands a hour, then cleans and drain；
3）The fish tail that will be drained is put into Fryer, and frying temperature is 210-250 degrees Celsius, fried 10 minutes；
4）Fried good fish tail is imported in stew in soy sauce machine, stew in soy sauce 50 minutes is pulled out；
5）Fish tail after stew in soy sauce and flavoring for mixture is uniform；The flavoring includes rapeseed oil 100-120 parts, tea oil 50-55
Part, edible salt 30-35 parts, chickens' extract 40-45 parts, 3 parts of pericarpium zanthoxyli bungeani, capsicum annum fasciculatum 8-15 parts, 0.5 part of Zanthoxylum essential oil, fermented soya bean 20-30 parts,
Garlic 40-50 parts, ginger 30-35 parts, 10-15 parts, white sugar 0-4 parts of Chinese pepper of bubble；The preparation of the flavoring is comprised the following steps：A,
Tea oil is put into boiled in pot；B, rapeseed oil is put into boiled tea oil；C, sequentially adds Zanthoxylum essential oil, white sugar, pericarpium zanthoxyli bungeani, court
Its green pepper, garlic, ginger and bubble Chinese pepper, it is boiled to boil 10 minutes；D, is eventually adding edible salt and chickens' extract；
6）To mix up for fish tail load packaging bag in be vacuum-packed；
7）Packaged fish tail is put into sterilization machine, high temperature and ultraviolet sterilization is carried out, the temperature is that 150-200 is Celsius
Degree, the time is 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611131115.XA CN106722388A (en) | 2016-12-09 | 2016-12-09 | A kind of preparation method of spicy fish tail |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611131115.XA CN106722388A (en) | 2016-12-09 | 2016-12-09 | A kind of preparation method of spicy fish tail |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722388A true CN106722388A (en) | 2017-05-31 |
Family
ID=58879573
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611131115.XA Pending CN106722388A (en) | 2016-12-09 | 2016-12-09 | A kind of preparation method of spicy fish tail |
Country Status (1)
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| CN (1) | CN106722388A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810473A (en) * | 2019-11-27 | 2020-02-21 | 衡阳市南北特食品有限公司 | Preparation process of spicy fish crispy mooncake |
| CN112655937A (en) * | 2020-12-25 | 2021-04-16 | 湖南唐人神肉制品有限公司 | High-calcium preserved fish sauce and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104382099A (en) * | 2014-11-30 | 2015-03-04 | 湖南洞庭龙食品有限公司 | Spicy larval fish processing technology |
| CN105614811A (en) * | 2015-12-28 | 2016-06-01 | 四川理工学院 | Spicy fish ingredient and making method thereof |
-
2016
- 2016-12-09 CN CN201611131115.XA patent/CN106722388A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104382099A (en) * | 2014-11-30 | 2015-03-04 | 湖南洞庭龙食品有限公司 | Spicy larval fish processing technology |
| CN105614811A (en) * | 2015-12-28 | 2016-06-01 | 四川理工学院 | Spicy fish ingredient and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810473A (en) * | 2019-11-27 | 2020-02-21 | 衡阳市南北特食品有限公司 | Preparation process of spicy fish crispy mooncake |
| CN112655937A (en) * | 2020-12-25 | 2021-04-16 | 湖南唐人神肉制品有限公司 | High-calcium preserved fish sauce and preparation method thereof |
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Application publication date: 20170531 |