CN107927627A - The preparation method of Chinese pepper lemon fish - Google Patents
The preparation method of Chinese pepper lemon fish Download PDFInfo
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- CN107927627A CN107927627A CN201711222761.1A CN201711222761A CN107927627A CN 107927627 A CN107927627 A CN 107927627A CN 201711222761 A CN201711222761 A CN 201711222761A CN 107927627 A CN107927627 A CN 107927627A
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
The present invention relates to the preparation method of Chinese pepper lemon fish, belong to food technology field.The technical problem to be solved by the present invention is to provide the preparation method of Chinese pepper lemon fish.This method comprises the following steps：A, fish is cleaned, after gutting, stripping and slicing, obtains fish block；B, lyophilized lemon tablet is added in the hot water, is cooled to room temperature, is added edible salt, starch, monosodium glutamate, zanthoxylum powder and bruised ginger, after stirring, fish block is put into and is wherein soaked；C, salad oil is entered into pot heating, adds bruised ginger, garlic granule, be warming up to 100~105 DEG C, add Chinese pepper, salt, then plus boiling is boiled, and is put into fish block, after keeping 3~5min of fluidized state, adds lemon oil and olive oil, cooling, adds lemon juice, obtains Chinese pepper lemon fish.The Chinese pepper lemon fish that the method for the present invention obtains, existing dense Chinese pepper taste, also has light lemonene, the flesh of fish is fine and smooth, and delicious flavour, is well received by consumers.And preparation method is simple, and any food additives are not contained, it is green safe.
Description
Technical field
The present invention relates to the preparation method of Chinese pepper lemon fish, belong to food technology field.
Background technology
Fish is not only full of nutrition, but also tasty.Ancients have " taste of fish, is the taste of hundred tastes, has eaten fish, and hundred tastes are tasteless "
Say.Ancestor's coinage, is just attributed to " fish " portion by " fresh " word, without entering "flesh" (nonproductive construction) portion, the superfine product by fish as " fresh ", therefore, fish
Always become the food that people like.Fish not only delicious flavour, but also nutritive value is high.Its protein content is the two of pork
Times, and belonging to high-quality protein, human absorptivity is high.Rich in abundant thiamine, riboflavin, niacin, vitamin D and one in fish
The mineral matters such as quantitative calcium, phosphorus, iron.Though fat content is low in the flesh of fish, aliphatic acid therein has been proved hypoglycemic, shield heart and has prevented
The effect of cancer.Vitamin D, calcium, phosphorus in the flesh of fish, can effectively pre- anti-osteoporosis.The fat of fish contains unsaturated fat
Acid, has study of anti-atherogenic effect, thus to prevention cardiovascular and cerebrovascular disease, enhancing memory, protection eyesight, diminish inflammation
It is quite helpful.
With the improvement of living standards, people are higher for the mouthfeel and nutritional requirement of fish, the culinary art of existing tradition fish
Method is that fried, pan-fried stir-fry or boiling, its mouthfeel and nutrition need to be further improved mostly.
Lemon is rich in vitamin C, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, quininic acid, citric acid, apple
Tartaric acid, aurantiamarin, aurantiin, coumarin, a large amount potassium element and low amounts sodium element etc., it is highly beneficial to human body.Vitamin C can be tieed up
The generation of the various tissues of human body and cytoplasm is held, and keeps their normal physiological functions.Citron fruit, skin juice etc., which have, to be dredged
Stagnant, stomach invigorating, relieve pain, control stasis abdominal pain do not feel like eating " etc. efficiency.Modern medicine thinks that lemon is the medicine food of prevention of cardiovascular disease.
Due to citric acid in human body with calcium binding into a kind of soluble complexes so that alleviating calcium ion has promotion blood clotting
Effect.Therefore, hypertension, Patients With Myocardial Infarction often drink lemonade, have very big benefit to improving symptom.
The content of the invention
The technical problem to be solved by the present invention is to provide the preparation method of Chinese pepper lemon fish.
The preparation method of Chinese pepper lemon fish of the present invention, includes the following steps：
A, stock up：Fish is cleaned, after gutting, stripping and slicing, obtains fish block；
B, soak：In temperature higher than lyophilized lemon tablet is added in 70 DEG C of hot water, be cooled to room temperature, add edible salt,
Starch, monosodium glutamate, zanthoxylum powder and bruised ginger, after stirring, wherein 0.5~2h of immersion, the fish block after being soaked are put into by fish block；Its
In, by weight, 20~30 parts of edible salt, 30~40 parts of starch, 5~10 parts of monosodium glutamate, 3~8 parts of zanthoxylum powder, bruised ginger 1~5
Part, lyophilized 1~5 part of lemon tablet, 500 parts of water；
C, soup stock is prepared：Salad oil is entered into pot and is heated to 90~95 DEG C, bruised ginger, garlic granule is added, is warming up to 100~105 DEG C,
Chinese pepper, salt are added, then plus boiling is boiled, the fish block being put into after immersion, after keeping 3~5min of fluidized state, adds lemon oil
And olive oil, 50~70 DEG C are cooled to, lemon juice is added, obtains Chinese pepper lemon fish；Wherein, by weight, salad oil 10~
30 parts, 10~30 parts of lemon juice, 5~15 parts of Chinese pepper, 4~10 parts of edible salt, 3~8 parts of ginger, 3~8 parts of garlic, 1~4 part of lemon oil,
1~4 part of olive oil, 200~300 parts of the fish block after immersion, 500 parts of water.
Preferably, in b step, by weight, 23~28 parts of edible salt, 32~37 parts of starch, 6~8 parts of monosodium glutamate, Chinese prickly ash
4~7 parts of powder, 2~4 parts of bruised ginger, lyophilized 2~4 parts of lemon tablet, 500 parts of water.
It is further preferred that in b step, by weight, 25 parts of edible salt, 34 parts of starch, 7 parts of monosodium glutamate, zanthoxylum powder 6
Part, 3 parts of bruised ginger, lyophilized 3 parts of lemon tablet, 500 parts of water.
Preferably, in step c, by weight, 14~26 parts of salad oil, 13~24 parts of lemon juice, 8~13 parts of Chinese pepper,
Fish block 220~280 after 6~8 parts of edible salt, 4~7 parts of ginger, 4~7 parts of garlic, 2~4 parts of lemon oil, 1~3 part of olive oil, immersion
Part, 500 parts of water.
It is further preferred that in step c, by weight, 21 parts of salad oil, 18 parts of lemon juice, 10 parts of Chinese pepper, edible salt
7 parts, 6 parts of ginger, 5 parts of garlic, 3 parts of lemon oil, 2 parts of olive oil, immersion after 250 parts of fish block, 500 parts of water.
Preferably, in step c, salad oil is entered into pot and is heated to 92 DEG C, bruised ginger, garlic granule is added, is warming up to 103
DEG C, Chinese pepper, salt are added, then plus boiling is boiled, the fish block being put into after immersion, after keeping fluidized state 4min, adds lemon oil
And olive oil, 60 DEG C are cooled to, adds lemon juice.
Compared with prior art, the present invention has the advantages that：
The Chinese pepper lemon fish that the method for the present invention obtains, existing dense Chinese pepper taste also have light lemonene, and the flesh of fish is thin
Greasy, delicious flavour, is well received by consumers.And preparation method is simple, and any food additives are not contained, it is green safe.
Embodiment
The preparation method of Chinese pepper lemon fish of the present invention, includes the following steps：
A, stock up：Fish is cleaned, after gutting, stripping and slicing, obtains fish block；
B, soak：In temperature higher than lyophilized lemon tablet is added in 70 DEG C of hot water, be cooled to room temperature, add edible salt,
Starch, monosodium glutamate, zanthoxylum powder and bruised ginger, after stirring, wherein 0.5~2h of immersion, the fish block after being soaked are put into by fish block；Its
In, by weight, 20~30 parts of edible salt, 30~40 parts of starch, 5~10 parts of monosodium glutamate, 3~8 parts of zanthoxylum powder, bruised ginger 1~5
Part, lyophilized 1~5 part of lemon tablet, 500 parts of water；
C, soup stock is prepared：Salad oil is entered into pot and is heated to 90~95 DEG C, bruised ginger, garlic granule is added, is warming up to 100~105 DEG C,
Chinese pepper, salt are added, then plus boiling is boiled, the fish block being put into after immersion, after keeping 3~5min of fluidized state, adds lemon oil
And olive oil, 50~70 DEG C are cooled to, lemon juice is added, obtains Chinese pepper lemon fish；Wherein, by weight, salad oil 10~
30 parts, 10~30 parts of lemon juice, 5~15 parts of Chinese pepper, 4~10 parts of edible salt, 3~8 parts of ginger, 3~8 parts of garlic, 1~4 part of lemon oil,
1~4 part of olive oil, 200~300 parts of the fish block after immersion, 500 parts of water.
Chinese pepper lemon fish prepared by the method for the present invention, existing dense Chinese pepper taste also have light lemonene, and the flesh of fish is thin
Greasy, delicious flavour, is well received by consumers.
Wherein, lyophilized lemon tablet is a kind of food for using Vacuum Freezing ＆ Drying Technology, referred to as ' lyophilized '.Best keep
The distinctive color of lemon fresh fruit, shape and various bioactive nutrients, fragrance and the fresh fruit newly cut are without the slightest difference.
Bruised ginger is the food materials after ginger is minced with knife, and garlic granule is the food materials after garlic is minced with knife, and bruised ginger and garlic granule are commonly used
It is very common dispensing among all kinds of home cookings.
Chinese pepper is bubble rod chilli, is with brewed pickles out after the condiment such as rod chilli addition salt.Brewing method is normal
Rule method.
Lemon juice is not added with water for Fresh Lemon, directly squeezes the juice.Used juice press method is existing, such as,
After Fresh Lemon remove seed, it is put into mixer and stirs juice, then filter, up to lemon juice.
Lemon oil is to be obtained by the fresh peel of lemon through squeezing.Yellow liquid.There are strong citris aromas.Density
0.857~0.862.Refractive index 1.472~1.475 (20 DEG C).
The mainly marinated process of the immersion of b step.Preferably, in b step, by weight, 23~28 parts of edible salt,
32~37 parts of starch, 6~8 parts of monosodium glutamate, 4~7 parts of zanthoxylum powder, 2~4 parts of bruised ginger, lyophilized 2~4 parts of lemon tablet, 500 parts of water.
Preferably, in b step, by weight, 25 parts of edible salt, 34 parts of starch, 7 parts of monosodium glutamate, zanthoxylum powder 6
Part, 3 parts of bruised ginger, lyophilized 3 parts of lemon tablet, 500 parts of water.
It is garlicky that first with higher temperature ginger is blasted in the manufacturing process of step c, is then added Chinese pepper and salt, is added Fish Filets in Hot Chili Oil,
After the flesh of fish is cooked, lemon oil and olive oil are added, lemon juice is added after cooling, can so excite lemon to greatest extent
The flavor of lemon and Chinese pepper, increases the mouthfeel of Chinese pepper lemon fish.
Preferably, in step c, by weight, 14~26 parts of salad oil, 13~24 parts of lemon juice, 8~13 parts of Chinese pepper,
Fish block 220~280 after 6~8 parts of edible salt, 4~7 parts of ginger, 4~7 parts of garlic, 2~4 parts of lemon oil, 1~3 part of olive oil, immersion
Part, 500 parts of water.
Preferably, in step c, by weight, 21 parts of salad oil, 18 parts of lemon juice, 10 parts of Chinese pepper, edible salt
7 parts, 6 parts of ginger, 5 parts of garlic, 3 parts of lemon oil, 2 parts of olive oil, immersion after 250 parts of fish block, 500 parts of water.
It is further preferred that in step c, salad oil is entered into pot and is heated to 92 DEG C, bruised ginger, garlic granule is added, is warming up to 103
DEG C, Chinese pepper, salt are added, then plus boiling is boiled, the fish block being put into after immersion, after keeping fluidized state 4min, adds lemon oil
And olive oil, 60 DEG C are cooled to, adds lemon juice.
The embodiment of the present invention is further described with reference to embodiment, is not therefore limited the present invention
System is among the embodiment described scope.
Embodiment 1
Chinese pepper lemon fish is prepared with the following method：
A, stock up：Fish is cleaned, after gutting, stripping and slicing, obtains fish block；
B, soak：Lyophilized lemon tablet is added in 70 DEG C of hot water, is cooled to room temperature, adds edible salt, starch, taste
Essence, zanthoxylum powder and bruised ginger, after stirrings, fish block are put into and wherein soaks 1h, the fish block after being soaked；Wherein, by weight,
25 parts of edible salt, 34 parts of starch, 7 parts of monosodium glutamate, 6 parts of zanthoxylum powder, 3 parts of bruised ginger, lyophilized 3 parts of lemon tablet, 500 parts of water；
C, soup stock is prepared：Ginger, garlic are shredded, obtain bruised ginger and garlic granule, it is spare；
Fresh Lemon is taken, is squeezed the juice after remove seed, filters, obtains lemon juice, it is spare；
Salad oil is entered into pot and is heated to 92 DEG C, adds bruised ginger, garlic granule, is warming up to 103 DEG C, adds Chinese pepper, salt, Ran Houjia
Boiling is boiled, the fish block being put into after immersion, after keeping fluidized state 4min, is added lemon oil and olive oil, is cooled to 60 DEG C, adds
Lemon juice, obtains Chinese pepper lemon fish；Wherein, by weight, 21 parts of salad oil, 18 parts of lemon juice, 10 parts of Chinese pepper, edible salt 7
250 parts of fish block after part, 6 parts of ginger, 5 parts of garlic, 3 parts of lemon oil, 2 parts of olive oil, immersion, 500 parts of water.
The Chinese pepper lemon fish that this method obtains, existing dense Chinese pepper taste, also has light lemonene, the flesh of fish is fine and smooth, taste
Road is delicious, is well received by consumers.
Embodiment 2
Chinese pepper lemon fish is prepared with the following method：
A, stock up：Fish is cleaned, after gutting, stripping and slicing, obtains fish block；
B, soak：Lyophilized lemon tablet is added in 80 DEG C of hot water, is cooled to room temperature, adds edible salt, starch, taste
Essence, zanthoxylum powder and bruised ginger, after stirrings, fish block are put into and wherein soaks 2h, the fish block after being soaked；Wherein, by weight,
20 parts of edible salt, 40 parts of starch, 10 parts of monosodium glutamate, 3 parts of zanthoxylum powder, 1 part of bruised ginger, lyophilized 1 part of lemon tablet, 500 parts of water；
C, soup stock is prepared：Ginger, garlic are shredded, obtain bruised ginger and garlic granule, it is spare；
Fresh Lemon is taken, is squeezed the juice after remove seed, filters, obtains lemon juice, it is spare；
Salad oil is entered into pot and is heated to 90 DEG C, adds bruised ginger, garlic granule, is warming up to 100 DEG C, adds Chinese pepper, salt, Ran Houjia
Boiling is boiled, the fish block being put into after immersion, after keeping fluidized state 3min, is added lemon oil and olive oil, is cooled to 50 DEG C, adds
Lemon juice, obtains Chinese pepper lemon fish；Wherein, by weight, 10 parts of salad oil, 30 parts of lemon juice, 5 parts of Chinese pepper, edible salt 4
200 parts of fish block after part, 8 parts of ginger, 3 parts of garlic, 1 part of lemon oil, 4 parts of olive oil, immersion, 500 parts of water.
The Chinese pepper lemon fish that this method obtains, existing dense Chinese pepper taste, also has light lemonene, the flesh of fish is fine and smooth, taste
Road is delicious, is well received by consumers.
Embodiment 3
Chinese pepper lemon fish is prepared with the following method：
A, stock up：Fish is cleaned, after gutting, stripping and slicing, obtains fish block；
B, soak：Lyophilized lemon tablet is added in 80 DEG C of hot water, is cooled to room temperature, adds edible salt, starch, taste
Essence, zanthoxylum powder and bruised ginger, after stirrings, fish block are put into and wherein soaks 0.5h, the fish block after being soaked；Wherein, by weight
Meter, 30 parts of edible salt, 30 parts of starch, 5 parts of monosodium glutamate, 8 parts of zanthoxylum powder, 5 parts of bruised ginger, lyophilized 5 parts of lemon tablet, 500 parts of water；
C, soup stock is prepared：Ginger, garlic are shredded, obtain bruised ginger and garlic granule, it is spare；
Fresh Lemon is taken, is squeezed the juice after remove seed, filters, obtains lemon juice, it is spare；
Salad oil is entered into pot and is heated to 95 DEG C, adds bruised ginger, garlic granule, is warming up to 105 DEG C, adds Chinese pepper, salt, Ran Houjia
Boiling is boiled, the fish block being put into after immersion, after keeping fluidized state 5min, is added lemon oil and olive oil, is cooled to 70 DEG C, adds
Lemon juice, obtains Chinese pepper lemon fish；Wherein, by weight, 30 parts of salad oil, 10 parts of lemon juice, 15 parts of Chinese pepper, edible salt 10
300 parts of fish block after part, 3 parts of ginger, 8 parts of garlic, 4 parts of lemon oil, 1 part of olive oil, immersion, 500 parts of water.
The Chinese pepper lemon fish that this method obtains, existing dense Chinese pepper taste, also has light lemonene, the flesh of fish is fine and smooth, taste
Road is delicious, is well received by consumers.
Embodiment 4
Chinese pepper lemon fish is prepared with the following method：
A, stock up：Fish is cleaned, after gutting, stripping and slicing, obtains fish block；
B, soak：Lyophilized lemon tablet is added in 70 DEG C of hot water, is cooled to room temperature, adds edible salt, starch, taste
Essence, zanthoxylum powder and bruised ginger, after stirrings, fish block are put into and wherein soaks 1.5h, the fish block after being soaked；Wherein, by weight
Meter, 23 parts of edible salt, 37 parts of starch, 6 parts of monosodium glutamate, 4 parts of zanthoxylum powder, 4 parts of bruised ginger, lyophilized 2 parts of lemon tablet, 500 parts of water；
C, soup stock is prepared：Ginger, garlic are shredded, obtain bruised ginger and garlic granule, it is spare；
Fresh Lemon is taken, is squeezed the juice after remove seed, filters, obtains lemon juice, it is spare；
Salad oil is entered into pot and is heated to 93 DEG C, adds bruised ginger, garlic granule, is warming up to 103 DEG C, adds Chinese pepper, salt, Ran Houjia
Boiling is boiled, the fish block being put into after immersion, after keeping fluidized state 4min, is added lemon oil and olive oil, is cooled to 55 DEG C, adds
Lemon juice, obtains Chinese pepper lemon fish；Wherein, by weight, 14 parts of salad oil, 13 parts of lemon juice, 8 parts of Chinese pepper, edible salt 8
220 parts of fish block after part, 7 parts of ginger, 7 parts of garlic, 4 parts of lemon oil, 1 part of olive oil, immersion, 500 parts of water.
The Chinese pepper lemon fish that this method obtains, existing dense Chinese pepper taste, also has light lemonene, the flesh of fish is fine and smooth, taste
Road is delicious, is well received by consumers.
Embodiment 5
Chinese pepper lemon fish is prepared with the following method：
A, stock up：Fish is cleaned, after gutting, stripping and slicing, obtains fish block；
B, soak：Lyophilized lemon tablet is added in 70 DEG C of hot water, is cooled to room temperature, adds edible salt, starch, taste
Essence, zanthoxylum powder and bruised ginger, after stirrings, fish block are put into and wherein soaks 1h, the fish block after being soaked；Wherein, by weight,
28 parts of edible salt, 32 parts of starch, 8 parts of monosodium glutamate, 7 parts of zanthoxylum powder, 2 parts of bruised ginger, lyophilized 4 parts of lemon tablet, 500 parts of water；
C, soup stock is prepared：Ginger, garlic are shredded, obtain bruised ginger and garlic granule, it is spare；
Fresh Lemon is taken, is squeezed the juice after remove seed, filters, obtains lemon juice, it is spare；
Salad oil is entered into pot and is heated to 94 DEG C, adds bruised ginger, garlic granule, is warming up to 104 DEG C, adds Chinese pepper, salt, Ran Houjia
Boiling is boiled, the fish block being put into after immersion, after keeping fluidized state 4min, is added lemon oil and olive oil, is cooled to 65 DEG C, adds
Lemon juice, obtains Chinese pepper lemon fish；Wherein, by weight, 26 parts of salad oil, 24 parts of lemon juice, 13 parts of Chinese pepper, edible salt 6
280 parts of fish block after part, 4 parts of ginger, 4 parts of garlic, 2 parts of lemon oil, 3 parts of olive oil, immersion, 500 parts of water.
The Chinese pepper lemon fish that this method obtains, existing dense Chinese pepper taste, also has light lemonene, the flesh of fish is fine and smooth, taste
Road is delicious, is well received by consumers.
Claims (6)
1. the preparation method of Chinese pepper lemon fish, it is characterised in that include the following steps：
A, stock up：Fish is cleaned, after gutting, stripping and slicing, obtains fish block；
B, soak：In temperature higher than lyophilized lemon tablet is added in 70 DEG C of hot water, be cooled to room temperature, add edible salt, starch,
Monosodium glutamate, zanthoxylum powder and bruised ginger, after stirring, wherein 0.5~2h of immersion, the fish block after being soaked are put into by fish block；Wherein, by weight
Measure part meter, 20~30 parts of edible salt, 30~40 parts of starch, 5~10 parts of monosodium glutamate, 3~8 parts of zanthoxylum powder, 1~5 part of bruised ginger, lyophilized lemon
1~5 part of lemon piece, 500 parts of water；
C, soup stock is prepared：Salad oil is entered into pot and is heated to 90~95 DEG C, adds bruised ginger, garlic granule, is warming up to 100~105 DEG C, is added
Chinese pepper, salt, then plus boiling is boiled, the fish block being put into after immersion, after keeping 3~5min of fluidized state, adds lemon oil and olive
Olive oil, cools to 50~70 DEG C, adds lemon juice, obtains Chinese pepper lemon fish；Wherein, by weight, 10~30 parts of salad oil,
10~30 parts of lemon juice, 5~15 parts of Chinese pepper, 4~10 parts of edible salt, 3~8 parts of ginger, 3~8 parts of garlic, 1~4 part of lemon oil, olive
1~4 part of oil, 200~300 parts of the fish block after immersion, 500 parts of water.
2. the preparation method of Chinese pepper lemon fish according to claim 1, it is characterised in that：In b step, by weight,
23~28 parts of edible salt, 32~37 parts of starch, 6~8 parts of monosodium glutamate, 4~7 parts of zanthoxylum powder, 2~4 parts of bruised ginger, lyophilized lemon tablet 2~4
Part, 500 parts of water.
3. the preparation method of Chinese pepper lemon fish according to claim 2, it is characterised in that：In b step, by weight,
25 parts of edible salt, 34 parts of starch, 7 parts of monosodium glutamate, 6 parts of zanthoxylum powder, 3 parts of bruised ginger, lyophilized 3 parts of lemon tablet, 500 parts of water.
4. the preparation method of Chinese pepper lemon fish according to claim 1, it is characterised in that：In step c, by weight,
14~26 parts of salad oil, 13~24 parts of lemon juice, 8~13 parts of Chinese pepper, 6~8 parts of edible salt, 4~7 parts of ginger, 4~7 parts of garlic, lemon
220~280 parts of fish block after 2~4 parts of oil, 1~3 part of olive oil, immersion, 500 parts of water.
5. the preparation method of Chinese pepper lemon fish according to claim 4, it is characterised in that：In step c, by weight,
21 parts of salad oil, 18 parts of lemon juice, 10 parts of Chinese pepper, 7 parts of edible salt, 6 parts of ginger, 5 parts of garlic, 3 parts of lemon oil, 2 parts of olive oil, immersion
250 parts of fish block afterwards, 500 parts of water.
6. the preparation method of Chinese pepper lemon fish according to claim 1, it is characterised in that：In step c, salad oil is entered into pot
92 DEG C are heated to, adds bruised ginger, garlic granule, is warming up to 103 DEG C, adds Chinese pepper, salt, then plus boiling is boiled, after being put into immersion
Fish block, after keeping fluidized state 4min, adds lemon oil and olive oil, cools to 60 DEG C, add lemon juice.
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| CN201711222761.1A CN107927627A (en) | 2017-11-29 | 2017-11-29 | The preparation method of Chinese pepper lemon fish |
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|---|---|---|---|---|
| CN102028177A (en) * | 2010-11-26 | 2011-04-27 | 辛保山 | Condiment for boiled fish with pickled cabbage and chilli and method for preparing boiled fish with pickled cabbage and chilli using same |
| CN106473022A (en) * | 2016-09-14 | 2017-03-08 | 大连工业大学 | A kind of Fructus Citri Limoniae manufacturing method of roast fish |
| CN106690129A (en) * | 2015-11-17 | 2017-05-24 | 天津市月坛学生营养餐配送有限公司 | Novel food Thai sauce fish block and preparation method thereof |
| CN107027899A (en) * | 2017-04-25 | 2017-08-11 | 郑州雪麦龙食品香料有限公司 | A kind of capsicum lemon oil, caramel lemon fish and preparation method thereof |
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-
2017
- 2017-11-29 CN CN201711222761.1A patent/CN107927627A/en not_active Withdrawn
Patent Citations (5)
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|---|---|---|---|---|
| CN102028177A (en) * | 2010-11-26 | 2011-04-27 | 辛保山 | Condiment for boiled fish with pickled cabbage and chilli and method for preparing boiled fish with pickled cabbage and chilli using same |
| CN106690129A (en) * | 2015-11-17 | 2017-05-24 | 天津市月坛学生营养餐配送有限公司 | Novel food Thai sauce fish block and preparation method thereof |
| CN106473022A (en) * | 2016-09-14 | 2017-03-08 | 大连工业大学 | A kind of Fructus Citri Limoniae manufacturing method of roast fish |
| CN107027899A (en) * | 2017-04-25 | 2017-08-11 | 郑州雪麦龙食品香料有限公司 | A kind of capsicum lemon oil, caramel lemon fish and preparation method thereof |
| CN107041540A (en) * | 2017-04-28 | 2017-08-15 | 成都汇馨贸易有限责任公司 | A kind of crisp bamboo shoot fish condiment of Chinese pepper and preparation method |
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| Title |
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| 陈志田主编: "《健脑益智菜汤粥》", 30 April 2014, 江西科学技术出版社 * |
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