CN107912754A - A kind of grilled fish Special sauce taste dish and preparation method thereof - Google Patents
A kind of grilled fish Special sauce taste dish and preparation method thereof Download PDFInfo
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- CN107912754A CN107912754A CN201711260571.9A CN201711260571A CN107912754A CN 107912754 A CN107912754 A CN 107912754A CN 201711260571 A CN201711260571 A CN 201711260571A CN 107912754 A CN107912754 A CN 107912754A
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- parts
- sauce
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- grilled fish
- garlic
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Abstract
The invention discloses a kind of grilled fish Special sauce taste dish and preparation method thereof, the problem of solving while fail to disclose how effectively reach deodorization and render palatable in the prior art, and can effectively preserve the report of nutritional ingredient.The present invention includes 80 100 parts of garlic powder and chilli paste, 10 15 parts of fermented soya bean, 40 50 parts of preserved red beancurd juice, 10 20 parts of sweet fermented flour sauce, 8 10 parts of hoisin sauce, 48 parts of chickens' extract, 36 parts of yeast extract, 58 parts of purple perilla juice, 46 parts of lemon juice, 25 35 parts of paprika, 15 20 parts of pepper powder, 25 30 parts of cumin, 20 30 parts of sesame, 40 60 parts of salad oil, 24 parts of green onion, 24 parts of ginger, 24 parts of garlic, 50 80 parts of clear water.The present invention can effectively remove the fishy smell of fish, preferably strengthen the fragrance of grilled fish, and can also effectively reduce the loss of nutritional ingredient in the flesh of fish.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of grilled fish Special sauce taste dish and preparation method thereof.
Background technology
Grilled fish flavouring material formula is a variety of in the prior art, mostly starts with from deodorization and on rendering palatable.Grilled fish condiment as conventional is matched somebody with somebody
Side includes：1 kilogram of cooking wine, 5 grams of pepper grain, 50 grams of salt, 10 grams of chicken powder, 5 grams of pepper powder, 200 grams of green onion ginger juice are uniformly mixed, will kill
1500 grams or so good of fish is pickled 5 minutes with the cure converted.The way of grilled fish includes：Pickled fish is laid on clip,
It is placed on big fire on oven to bake one minute, fish is turned over into a face, uniformly brushes into sesame oil, was turned over every one minute, is about baked 8 points
Clock, is roasted into golden yellow to fish, spreads paprika, cumin face.
And for example：Pot is got angry, and is put into salad oil, and red oil, when firing 5 into heat, tripping in A material stir-fry, and are put into fresh soup, enter B material and adjust
Taste, is poured into after boiled in the grilled fish electric frying pan got ready.C material are finally sprinkled in the grilled fish made.
The wherein dispensing A material of grilled fish, 100 grams of Pixian bean sauce, 30 grams of pepper grain, 50 grams of chilli section, fresh pepper, garlic
Piece, each 10 grams of alec.The dispensing B material of grilled fish, salt, cooking wine, mature vinegar, white sugar, each 5 grams of pepper powder.Monosodium glutamate, each 20 grams of chickens' extract, sesame
Sesame oil, each 10 grams of Zanthoxylum essential oil.Fresh 500 grams of soup.The dispensing C material of grilled fish, Wujiang River hot pickled mustard tuber, removes skin peanuts, each 6 grams of full fat soybean, coriander 2
Gram, ripe 3 grams of white sesameseed.
The way of grilled fish：Pot is got angry, and is put into salad oil, and red oil, when firing 5 into heat, tripping in A material stir-fry, and are put into fresh soup,
Enter B material seasonings, poured into after boiled in the grilled fish electric frying pan got ready.C material are finally sprinkled in the grilled fish made.
Above-mentioned dispensing is started with from deodorization and on rendering palatable, and is failed to disclose how effectively reach deodorization and is rendered palatable same
When, and can effectively preserve the report of nutritional ingredient.
The content of the invention
The technical problems to be solved by the invention are：Fail to disclose how effectively reach deodorization in the prior art and carry
While taste, but the problem of can effectively preserve the report of nutritional ingredient, and it is an object of the present invention to provide a kind of grilled fish Special sauce taste dish and its
Preparation method, by the optimization of proportioning, can effectively remove the fishy smell of fish, preferably strengthen the fragrance of grilled fish, and can also be effective
Reduce the loss of nutritional ingredient in the flesh of fish.
The present invention is achieved through the following technical solutions：
A kind of grilled fish Special sauce taste dish, including：
Garlic powder and chilli paste, fermented soya bean, preserved red beancurd juice, sweet fermented flour sauce, hoisin sauce, chickens' extract, yeast extract, purple perilla juice, lemon juice,
Paprika, pepper powder, cumin face, sesame, salad oil, green onion, ginger, garlic, clear water.
Further, the present invention includes：
80-100 parts of garlic powder and chilli paste, 10-15 parts of fermented soya bean, 40-50 parts of preserved red beancurd juice, 10-20 parts of sweet fermented flour sauce, hoisin sauce 8-
10 parts, 4-8 parts of chickens' extract, 3-6 parts of yeast extract, 5-8 parts of purple perilla juice, 4-6 parts of lemon juice, 25-35 parts of paprika, pepper powder
15-20 parts, 25-30 parts of cumin, 20-30 parts of sesame, 40-60 parts of salad oil, 2-4 parts of green onion, 2-4 parts of ginger, 2-4 parts of garlic, clear water 50-
80 parts.
Any essence and additive etc., favourable health are not added with the above-mentioned formula of the present invention；Meanwhile this product paste flavor
Strong, the fragrant appetizing of garlic, taste are thick and heavy delicious, can effectively remove the fishy smell of fish, preferably strengthen the fragrance of grilled fish.Also, this production
Product are suitable for the dip before grilled fish is eaten, and can significantly improve grilled fish flavor, attract consumer, have compared with similar products stronger
The market competitiveness.
Meanwhile after being coordinated in the present invention by yeast extract, purple perilla juice and various sauces, it can match somebody with somebody with various
On the basis of the fragrance of material, when being toasted on being applied to fish, after fish-skin and the flesh of fish are combined, one layer of guarantor is preferably formed
Cuticula, fire destroys the nutritional ingredient in the flesh of fish when being avoided that grilled fish, preferably retains the nutritional ingredient in the flesh of fish, and
It can also will effectively penetrate into the flesh of fish, the fishy smell in the flesh of fish removed, taste is more except the component of raw meat preferably during roasting
It is delicious.
Meanwhile by the cooperation between each material of the present invention, preferably moisture content can be locked in the flesh of fish, reached in outer shortcake
Tender effect, mouthfeel is more preferably.
A kind of preparation method of grilled fish Special sauce taste dish, including：
(1) Yongchuan fermented soya bean of powdery are obtained；
(2) cumin, sesame after being fried, and smash spare；
(3) by green onion, ginger, garlic add four into heat salad oil in, after heating filtering obtain salad oil filtrate；
(4) after paprika holding 8-10s is added in salad oil filtrate, preserved red beancurd juice, sweet fermented flour sauce, garlic solvent capsicum are poured into
Sauce, hoisin sauce, chickens' extract, purple perilla juice, lemon juice, stir 30-40s；
(5) clear water is added, is stirred evenly, keeps 5-6 minutes postcoolings of slight boiling condition to obtain sauce after boiling；
(6) by pepper powder, and cumin, sesame, the fermented soya bean smashed pour into sauce after cooling to stir evenly and finished product are made.
Further, the fermented soya bean are Yongchuan fermented soya bean.Preferably, the sauce that the step (5) obtains rustless steel container into
Row cooling.
Compared with prior art, the present invention have the following advantages and advantages：
1st, any essence and additive etc., favourable health are not added with inventive formulation；
2nd, paste flavor of the present invention is strong, the fragrant appetizing of garlic, taste are thick and heavy delicious, can effectively remove the fishy smell of fish, preferably enhancing
The fragrance of grilled fish；
3rd, the present invention is suitable for the dip before grilled fish is eaten, and can significantly improve grilled fish flavor, attracts consumer, with similar production
Condition ratio has the stronger market competitiveness；
4th, the nutritional ingredient in the flesh of fish is destroyed the invention can avoid fire during grilled fish, preferably retains the battalion in the flesh of fish
Form point, while preferably can lock moisture content in the flesh of fish, reach effect crisp outside tender inside, mouthfeel is more preferably.
Embodiment
For the object, technical solutions and advantages of the present invention are more clearly understood, with reference to embodiment, the present invention is made
Further to describe in detail, exemplary embodiment of the invention and its explanation are only used for explaining the present invention, are not intended as to this
The restriction of invention.
Embodiment 1
A kind of grilled fish Special sauce taste dish, including：80-100 parts of garlic powder and chilli paste, fermented soya bean 10-15 parts of Yongchuan, preserved red beancurd juice
40-50 parts, 10-20 parts of sweet fermented flour sauce, 8-10 parts of hoisin sauce, 4-8 parts of chickens' extract, 3-6 parts of yeast extract, 5-8 parts of purple perilla juice, lemon
4-6 parts of juice, 25-35 parts of paprika, 15-20 parts of pepper powder, 25-30 parts of cumin, 20-30 parts of sesame, 40-60 parts of salad oil, green onion
2-4 parts, 2-4 parts of ginger, 2-4 parts of garlic, 50-80 parts of clear water.
The formula of the sauce taste dish is arranged in the present embodiment：90 parts of garlic powder and chilli paste, fermented soya bean 10- parts of Yongchuan, preserved red beancurd juice
44 parts, 15 parts of sweet fermented flour sauce, 9 parts of hoisin sauce, 6 parts of chickens' extract, 5 parts of yeast extract, 7 parts of purple perilla juice, 5 parts of lemon juice, paprika 28
Part, 16 parts of pepper powder, 28 parts of cumin, ripe 25 parts of sesame, 48 parts of salad oil, 2 parts of green onion, 3 parts of ginger, 3 parts of garlic, 55 parts of clear water.
A kind of preparation method of above-mentioned grilled fish Special sauce taste dish, including：
1st, Yongchuan fermented soya bean are ground, cumin, sesame drain away the water and are dried for standby after cleaning.
2nd, take pot to clean to dry, treat that pot heats cumin, white sesameseed small fire at present and fries to going out fragrance, and by the cumin fried,
Sesame is smashed spare.
When the 3rd, taking pot to be placed on fire to pour into salad rusting to four one-tenth heat, add green onion, ginger, garlic to fry out after fragrance and become golden yellow
Afterwards, green onion, ginger, garlic are pulled out remove it is spare.
4th, tripping in paprika again, small fire stir-fry 8-10 seconds, pour into preserved red beancurd juice, sweet fermented flour sauce, garlic powder and chilli paste, hoisin sauce,
Chickens' extract, purple perilla juice, lemon juice, stir-frying 30-40 are fried.
5th, clear water is added, is stirred evenly, small fire keeps slight boiling condition to pour into stainless steel appearance after 5-6 minutes after being boiled by fire
Cooled down in device spare.
6th, pepper powder, the cumin face to stir-fry, the sesame that fries and smash are poured into sauce after cooling and stirred evenly i.e.
Obtain finished product grilled fish Special sauce taste dish.
The present embodiment is by taking grass carp as an example, in finished product made of the present embodiment, respectively from fish head, fish tail and fish middle part
Intercept the detection that the part flesh of fish carries out protein, vitamin content.Meanwhile carried out using the conventional grilled fish mode in background technology
After grilled fish, equally from fish head, fish tail and fish middle part, the interception part flesh of fish carries out the detection of protein, vitamin content.
The mode of the present embodiment is higher than conventional grilled fish mode 5%, this implementation on vitamin content on protein content
Example is higher than conventional grilled fish mode 25%.
Embodiment 2
Difference lies in the proportioning of sauce taste dish is different in the present embodiment, the tool in the present embodiment with embodiment 1 for the present embodiment
Body sets as follows：
The formula of the sauce taste dish is arranged in the present embodiment：85 parts of garlic powder and chilli paste, 12 parts of Yongchuan fermented soya bean, preserved red beancurd juice 40
Part, 20 parts of sweet fermented flour sauce, 8 parts of hoisin sauce, 6 parts of chickens' extract, 3 parts of yeast extract, 8 parts of purple perilla juice, 4 parts of lemon juice, 28 parts of paprika,
16 parts of pepper powder, 28 parts of cumin, ripe 25 parts of sesame, 52 parts of salad oil, 2 parts of green onion, 3 parts of ginger, 3 parts of garlic, 63 parts of clear water.
The mode of the present embodiment is higher than conventional grilled fish mode 6%, this implementation on vitamin content on protein content
Example is higher than conventional grilled fish mode 18%.
Embodiment 3
Difference lies in the proportioning of sauce taste dish is different in the present embodiment, the tool in the present embodiment with embodiment 1 for the present embodiment
Body sets as follows：
The formula of the sauce taste dish is arranged in the present embodiment：95 parts of garlic powder and chilli paste, 12 parts of Yongchuan fermented soya bean, preserved red beancurd juice 50
Part, 10 parts of sweet fermented flour sauce, 8 parts of hoisin sauce, 6 parts of chickens' extract, 6 parts of yeast extract, 5 parts of purple perilla juice, 6 parts of lemon juice, 28 parts of paprika,
16 parts of pepper powder, 28 parts of cumin, ripe 25 parts of sesame, 59 parts of salad oil, 2 parts of green onion, 3 parts of ginger, 3 parts of garlic, 80 parts of clear water.
The mode of the present embodiment is higher than conventional grilled fish mode 5%, this implementation on vitamin content on protein content
Example is higher than conventional grilled fish mode 19%.
Embodiment 4
Difference lies in the proportioning of sauce taste dish is different in the present embodiment, the tool in the present embodiment with embodiment 1 for the present embodiment
Body sets as follows：
The formula of the sauce taste dish is arranged in the present embodiment：95 parts of garlic powder and chilli paste, 12 parts of Yongchuan fermented soya bean, sweet fermented flour sauce 10
Part, 8 parts of hoisin sauce, 6 parts of chickens' extract, 28 parts of paprika, 16 parts of pepper powder, 28 parts of cumin, ripe 25 parts of sesame, 59 parts of salad oil, green onion 2
Part, 3 parts of ginger, 3 parts of garlic, 80 parts of clear water.
The mode of the present embodiment is higher than conventional grilled fish mode 1%, this implementation on vitamin content on protein content
Example is less than conventional grilled fish mode 1%.
Embodiment 5
Difference lies in the proportioning of sauce taste dish is different in the present embodiment, the tool in the present embodiment with embodiment 1 for the present embodiment
Body sets as follows：
The formula of the sauce taste dish is arranged in the present embodiment：95 parts of garlic powder and chilli paste, 12 parts of Yongchuan fermented soya bean, preserved red beancurd juice 30
Part, 16 parts of sweet fermented flour sauce, 5 parts of hoisin sauce, 6 parts of chickens' extract, 2 parts of yeast extract, 1 part of purple perilla juice, 1 part of lemon juice, 28 parts of paprika,
16 parts of pepper powder, 28 parts of cumin, ripe 25 parts of sesame, 40 parts of salad oil, 2 parts of green onion, 3 parts of ginger, 3 parts of garlic, 80 parts of clear water.
The mode of the present embodiment is higher than conventional grilled fish mode 2%, this implementation on vitamin content on protein content
Example is higher than conventional grilled fish mode 5%.
Above-described embodiment, has carried out the purpose of the present invention, technical solution and beneficial effect further
Describe in detail, it should be understood that the foregoing is merely the embodiment of the present invention, be not intended to limit the present invention
Protection domain, within the spirit and principles of the invention, any modification, equivalent substitution, improvement and etc. done, should all include
Within protection scope of the present invention.
Claims (5)
- A kind of 1. grilled fish Special sauce taste dish, it is characterised in that including：Garlic powder and chilli paste, fermented soya bean, preserved red beancurd juice, sweet fermented flour sauce, hoisin sauce, chickens' extract, yeast extract, purple perilla juice, lemon juice, capsicum Face, pepper powder, cumin face, sesame, salad oil, green onion, ginger, garlic, clear water.
- A kind of 2. grilled fish Special sauce taste dish according to claim 1, it is characterised in that including：80-100 parts of garlic powder and chilli paste, 10-15 parts of fermented soya bean, 40-50 parts of preserved red beancurd juice, 10-20 parts of sweet fermented flour sauce, hoisin sauce 8-10 Part, 4-8 parts of chickens' extract, 3-6 parts of yeast extract, 5-8 parts of purple perilla juice, 4-6 parts of lemon juice, 25-35 parts of paprika, pepper powder 15- 20 parts, 25-30 parts of cumin, 20-30 parts of sesame, 40-60 parts of salad oil, 2-4 parts of green onion, 2-4 parts of ginger, 2-4 parts of garlic, clear water 50-80 Part.
- A kind of 3. preparation method of grilled fish Special sauce taste dish as claimed in claim 1 or 2, it is characterised in that including：(1) Yongchuan fermented soya bean of powdery are obtained；(2) cumin, sesame after being fried, and smash spare；(3) by green onion, ginger, garlic add four into heat salad oil in, after heating filtering obtain salad oil filtrate；(4) after paprika holding 8-10s is added in salad oil filtrate, preserved red beancurd juice, sweet fermented flour sauce, garlic powder and chilli paste, sea are poured into Fresh sauce, chickens' extract, purple perilla juice, lemon juice, stir 30-40s；(5) clear water is added, is stirred evenly, keeps 5-6 minutes postcoolings of slight boiling condition to obtain sauce after boiling；(6) by pepper powder, and cumin, sesame, the fermented soya bean smashed pour into sauce after cooling to stir evenly and finished product are made.
- 4. the preparation method of a kind of grilled fish Special sauce taste dish according to claim 3, it is characterised in that the fermented soya bean is forever River fermented soya bean.
- A kind of 5. preparation method of grilled fish Special sauce taste dish according to claim 3, it is characterised in that the step (5) The sauce of acquisition is cooled down in rustless steel container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711260571.9A CN107912754A (en) | 2017-12-04 | 2017-12-04 | A kind of grilled fish Special sauce taste dish and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201711260571.9A CN107912754A (en) | 2017-12-04 | 2017-12-04 | A kind of grilled fish Special sauce taste dish and preparation method thereof |
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| CN107912754A true CN107912754A (en) | 2018-04-17 |
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| CN201711260571.9A Pending CN107912754A (en) | 2017-12-04 | 2017-12-04 | A kind of grilled fish Special sauce taste dish and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110179089A (en) * | 2019-07-05 | 2019-08-30 | 胡士成 | A kind of barbecue formula and production method |
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|---|---|---|---|---|
| CN102488172A (en) * | 2011-11-25 | 2012-06-13 | 许静 | Production method of multifunctional composite barbecue sauce |
| CN102948725A (en) * | 2012-12-08 | 2013-03-06 | 大连创达技术交易市场有限公司 | Barbecue condiment |
| CN103181536A (en) * | 2011-12-31 | 2013-07-03 | 安琪酵母股份有限公司 | Seasonings for grilling fish and preparation method thereof |
| CN105361122A (en) * | 2015-12-14 | 2016-03-02 | 四川旅游学院 | Roast meat seasoning sauce and preparation method thereof |
-
2017
- 2017-12-04 CN CN201711260571.9A patent/CN107912754A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488172A (en) * | 2011-11-25 | 2012-06-13 | 许静 | Production method of multifunctional composite barbecue sauce |
| CN103181536A (en) * | 2011-12-31 | 2013-07-03 | 安琪酵母股份有限公司 | Seasonings for grilling fish and preparation method thereof |
| CN102948725A (en) * | 2012-12-08 | 2013-03-06 | 大连创达技术交易市场有限公司 | Barbecue condiment |
| CN105361122A (en) * | 2015-12-14 | 2016-03-02 | 四川旅游学院 | Roast meat seasoning sauce and preparation method thereof |
Non-Patent Citations (2)
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| 刘金柱等: "《佛家自然健康法》", 31 December 2002, 河南大学出版社 * |
| 朱惠东: "《外公是个老中医3 中医悉心调养，女人烦恼不用慌》", 31 December 2014, 天津科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110179089A (en) * | 2019-07-05 | 2019-08-30 | 胡士成 | A kind of barbecue formula and production method |
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Application publication date: 20180417 |
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