CN107927628A - The preparation method of grapefruit fermented soya beans fish - Google Patents
The preparation method of grapefruit fermented soya beans fish Download PDFInfo
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- CN107927628A CN107927628A CN201711225442.6A CN201711225442A CN107927628A CN 107927628 A CN107927628 A CN 107927628A CN 201711225442 A CN201711225442 A CN 201711225442A CN 107927628 A CN107927628 A CN 107927628A
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
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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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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Abstract
The present invention relates to the preparation method of grapefruit fermented soya beans fish, belong to food processing technology field.The technical problem to be solved by the present invention is to provide the preparation method of grapefruit fermented soya beans fish.This method comprises the following steps：A, fish is cleaned, after gutting, stripping and slicing, obtains fish block；B, fish block and specific preserved materials are subjected to mixed marinated 0.5~2h；C, rape oil is entered into pot and is heated to 90~95 DEG C, add bruised ginger, garlic granule and fermented soya bean, be warming up to 100~105 DEG C, add it is marinated after fish block, after the 3~5min that stir-fries, add olive oil, grapefruit piece and grapefruit juice, stir evenly it is rear off the pot, up to grapefruit fermented soya beans fish.The grapefruit fermented soya beans fish that the method for the present invention is prepared, flesh of fish exquisiteness is soft, delicious flavour, has the fragrant salty and grapefruit sour-sweet of fermented soya bean concurrently, meets popular taste, deep to be liked by broad masses of the people.It is green safe without any food additives and preparation method is simple.
Description
Technical field
The present invention relates to the preparation method of grapefruit fermented soya beans fish, belong to food processing 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.
Grapefruit is a kind of fruit, shaddock class, fruit red, delicious, i.e., " grapefruit ", also known as " grape fruit ", has
Tart flavour and sugariness.Pericarp is generally in non-uniform orange or red, pulp reddish white when ripe.Contain valuable day in grapefruit
Right citrin and abundant vitamin C and soluble cellulose, are containing the less fruit of sugar.Citrin can strengthen skin
The function of skin and pore, is conducive to skin care and beauty.Vitamin C may participate in the synthesis of human collagen albumen, promote antibody
Generation, to strengthen the function of detoxification of human body.
The content of the invention
The technical problem to be solved by the present invention is to provide the preparation method of grapefruit fermented soya beans fish.
The preparation method of grapefruit fermented soya beans fish of the present invention, includes the following steps：
A, stock up：Fish is cleaned, after gutting, stripping and slicing, obtains fish block；
B, pickle：Fish block and preserved materials are subjected to mixed marinated 0.5~2h, wherein, the preserved materials are by following parts by weight
Component composition：10~20 parts of edible salt, 20~30 parts of starch, 5~10 parts of monosodium glutamate, 5~10 parts of zanthoxylum powder, 1~5 part of bruised ginger,
1~5 part of garlic granule, 5~20 parts of cooking wine；The amount ratio of fish block and salt in preserved materials is 500:10~20；
C, stir-fry：Rape oil is entered into pot and is heated to 90~95 DEG C, bruised ginger, garlic granule and fermented soya bean is added, is warming up to 100~105 DEG C,
Add it is marinated after fish block, after the 3~5min that stir-fries, add olive oil, grapefruit piece and grapefruit juice, stir evenly it is rear off the pot, to obtain the final product
Grapefruit fermented soya beans fish, wherein, by weight, 10~30 parts of rape oil, 3~8 parts of bruised ginger, 3~8 parts of garlic granule, 5~10 parts of fermented soya bean, west
5~10 parts of shaddock piece, 1~4 part of olive oil, 10~20 parts of grapefruit juice, it is marinated after 500 parts of fish block.
Preferably, in b step, the preserved materials are made of the component of following parts by weight：12~18 parts of edible salt, starch 21
~27 parts, 6~8 parts of monosodium glutamate, 6~8 parts of zanthoxylum powder, 2~4 parts of bruised ginger, 2~4 parts of garlic granule, 11~17 parts of cooking wine.
Preferably, in b step, the preserved materials are made of the component of following parts by weight：15 parts of edible salt, 25 parts of starch,
7 parts of monosodium glutamate, 7 parts of zanthoxylum powder, 3 parts of bruised ginger, 3 parts of garlic granule, 13 parts of cooking wine.
Preferably, in step c, rape oil is entered into pot and is heated to 92 DEG C, bruised ginger, garlic granule and fermented soya bean is added, is warming up to 103 DEG C,
The fish block after pickling is added, stir-fry 4min.
It is further preferred that in step c, by weight, 13~17 parts of rape oil, 4~7 parts of bruised ginger, 4~7 parts of garlic granule, beans
6~8 parts of fermented soya beans, salted or other wise, 6~9 parts of grapefruit piece, 2~4 parts of olive oil, 13~18 parts of grapefruit juice, it is marinated after 500 parts of fish block.
Preferably, in step c, by weight, 15 parts of rape oil, 5 parts of bruised ginger, 5 parts of garlic granule, 7 parts of fermented soya bean, 8 parts of grapefruit piece,
3 parts of olive oil, 16 parts of grapefruit juice, it is marinated after 500 parts of fish block.
Preferably, the grapefruit piece forms for the section of fresh grapefruit；The grapefruit juice directly squeezes the juice to obtain for fresh grapefruit
's；Wherein, fresh grapefruit is grapefruit of the placement no more than 48h after picking.
Compared with prior art, the present invention has the advantages that：
The grapefruit fermented soya beans fish being prepared by the method for the present invention, flesh of fish exquisiteness is soft, delicious flavour, has the perfume (or spice) of fermented soya bean concurrently
It is salty and grapefruit sour-sweet, meet popular taste, it is deep to be liked by broad masses of the people.And preparation method is simple, without any food
Product additive, it is green safe.
Embodiment
The preparation method of grapefruit fermented soya beans fish of the present invention, includes the following steps：
A, stock up：Fish is cleaned, after gutting, stripping and slicing, obtains fish block；
B, pickle：Fish block and preserved materials are subjected to mixed marinated 0.5~2h, wherein, the preserved materials are by following parts by weight
Component composition：10~20 parts of edible salt, 20~30 parts of starch, 5~10 parts of monosodium glutamate, 5~10 parts of zanthoxylum powder, 1~5 part of bruised ginger,
1~5 part of garlic granule, 5~20 parts of cooking wine；The amount ratio of fish block and salt in preserved materials is 500:10~20.
C, stir-fry：Rape oil is entered into pot and is heated to 90~95 DEG C, bruised ginger, garlic granule and fermented soya bean is added, is warming up to 100~105 DEG C,
Add it is marinated after fish block, after the 3~5min that stir-fries, add olive oil, grapefruit piece and grapefruit juice, stir evenly it is rear off the pot, to obtain the final product
Grapefruit fermented soya beans fish, wherein, by weight, 10~30 parts of rape oil, 3~8 parts of bruised ginger, 3~8 parts of garlic granule, 5~10 parts of fermented soya bean, west
5~10 parts of shaddock piece, 1~4 part of olive oil, 10~20 parts of grapefruit juice, it is marinated after 500 parts of fish block.
The grapefruit fermented soya beans fish being prepared by the above method, flesh of fish exquisiteness is soft, delicious flavour, has the fragrant salty of fermented soya bean concurrently
It is sour-sweet with grapefruit, meet popular taste, it is deep to be liked by broad masses of the people.
Wherein, the food materials after bruised ginger is minced for ginger with knife, garlic granule are the food materials after garlic is minced with knife, bruised ginger and garlic granule
For common home cooking dispensing.
B step is marinated process, primarily to removing the fishy smell of fish, it is preferred that the preserved materials are by following weight
The component composition of part：12~18 parts of edible salt, 21~27 parts of starch, 6~8 parts of monosodium glutamate, 6~8 parts of zanthoxylum powder, 2~4 parts of bruised ginger,
2~4 parts of garlic granule, 11~17 parts of cooking wine.
It is furthermore preferred that the preserved materials are made of the component of following parts by weight：15 parts of edible salt, 25 parts of starch, monosodium glutamate 7
Part, 7 parts of zanthoxylum powder, 3 parts of bruised ginger, 3 parts of garlic granule, 13 parts of cooking wine.
Step c for stir-frying process, be the important step for preparing grapefruit fermented soya beans fish, first with higher temperature blast ginger garlic and
The fragrance of fermented soya bean, then adds the stir-frying of fish block, olive oil and grapefruit piece and grapefruit juice is added after frying, so can be maximum
The flavor of the excitation grapefruit of limit, increases the mouthfeel of grapefruit fermented soya beans fish.
Preferably, in step c, rape oil is entered into pot and is heated to 92 DEG C, bruised ginger, garlic granule and fermented soya bean is added, is warming up to 103 DEG C,
The fish block after pickling is added, stir-fry 4min.
It is further preferred that in step c, by weight, 13~17 parts of rape oil, 4~7 parts of bruised ginger, 4~7 parts of garlic granule, beans
6~8 parts of fermented soya beans, salted or other wise, 6~9 parts of grapefruit piece, 2~4 parts of olive oil, 13~18 parts of grapefruit juice, it is marinated after 500 parts of fish block.
Preferably, in step c, by weight, 15 parts of rape oil, 5 parts of bruised ginger, 5 parts of garlic granule, 7 parts of fermented soya bean, grapefruit
8 parts of piece, 3 parts of olive oil, 16 parts of grapefruit juice, it is marinated after 500 parts of fish block.
Wherein, the grapefruit piece forms for the section of fresh grapefruit；The fresh grapefruit of grapefruit juice directly squeezes the juice to obtain；
Wherein, fresh grapefruit is grapefruit of the placement no more than 48h after picking.
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
Grapefruit fermented soya beans fish is prepared with the following method：
A, stock up：Fish is cleaned, after gutting, stripping and slicing, obtains fish block；Ginger, garlic are shredded, obtain bruised ginger and garlic granule,
It is spare；Fresh grapefruit is taken, is squeezed the juice after remove seed, filters, obtains grapefruit juice, it is spare；Fresh grapefruit is taken, cuts into slices after cleaning, obtains west
Shaddock piece, it is spare.
B, pickle：Fish block and preserved materials are subjected to mixed marinated 1h, wherein, the preserved materials by following parts by weight component
Composition：15 parts of edible salt, 25 parts of starch, 7 parts of monosodium glutamate, 7 parts of zanthoxylum powder, 3 parts of bruised ginger, 3 parts of garlic granule, 13 parts of cooking wine；Fish block is with salting down
The amount ratio of salt is 500 in system material:15.
C, stir-fry：Rape oil is entered into pot and is heated to 92 DEG C, adds bruised ginger, garlic granule and fermented soya bean, is warming up to 103 DEG C, is added marinated
Fish block afterwards, after the 4min that stir-fries, adds olive oil, grapefruit piece and grapefruit juice, stir evenly it is rear off the pot, up to grapefruit fermented soya beans fish,
Wherein, by weight, 15 parts of rape oil, 5 parts of bruised ginger, 5 parts of garlic granule, 7 parts of fermented soya bean, 8 parts of grapefruit piece, 3 parts of olive oil, grapefruit juice 16
Part, it is marinated after 500 parts of fish block.
The grapefruit fermented soya beans fish being prepared by the above method, flesh of fish exquisiteness is soft, delicious flavour, has the fragrant salty of fermented soya bean concurrently
It is sour-sweet with grapefruit, meet popular taste, it is deep to be liked by broad masses of the people.
Embodiment 2
Grapefruit fermented soya beans fish is prepared with the following method：
A, stock up：Fish is cleaned, after gutting, stripping and slicing, obtains fish block；Ginger, garlic are shredded, obtain bruised ginger and garlic granule,
It is spare；Fresh grapefruit is taken, is squeezed the juice after remove seed, filters, obtains grapefruit juice, it is spare；Fresh grapefruit is taken, cuts into slices after cleaning, obtains west
Shaddock piece, it is spare.
B, pickle：Fish block and preserved materials are subjected to mixed marinated 0.5h, wherein, the preserved materials by following parts by weight group
It is grouped into：10 parts of edible salt, 30 parts of starch, 10 parts of monosodium glutamate, 5 parts of zanthoxylum powder, 1 part of bruised ginger, 5 parts of garlic granule, 20 parts of cooking wine；Fish block with
The amount ratio of salt is 500 in preserved materials:10.
C, stir-fry：Rape oil is entered into pot and is heated to 90 DEG C, adds bruised ginger, garlic granule and fermented soya bean, is warming up to 100 DEG C, is added marinated
Fish block afterwards, after the 3min that stir-fries, adds olive oil, grapefruit piece and grapefruit juice, stir evenly it is rear off the pot, up to grapefruit fermented soya beans fish,
Wherein, by weight, 10 parts of rape oil, 8 parts of bruised ginger, 3 parts of garlic granule, 10 parts of fermented soya bean, 5 parts of grapefruit piece, 4 parts of olive oil, grapefruit juice
20 parts, it is marinated after 500 parts of fish block.
The grapefruit fermented soya beans fish being prepared by the above method, flesh of fish exquisiteness is soft, delicious flavour, has the fragrant salty of fermented soya bean concurrently
It is sour-sweet with grapefruit, meet popular taste, it is deep to be liked by broad masses of the people.
Embodiment 3
Grapefruit fermented soya beans fish is prepared with the following method：
A, stock up：Fish is cleaned, after gutting, stripping and slicing, obtains fish block；Ginger, garlic are shredded, obtain bruised ginger and garlic granule,
It is spare；Fresh grapefruit is taken, is squeezed the juice after remove seed, filters, obtains grapefruit juice, it is spare；Fresh grapefruit is taken, cuts into slices after cleaning, obtains west
Shaddock piece, it is spare.
B, pickle：Fish block and preserved materials are subjected to mixed marinated 2h, wherein, the preserved materials by following parts by weight component
Composition：20 parts of edible salt, 20 parts of starch, 5 parts of monosodium glutamate, 10 parts of zanthoxylum powder, 5 parts of bruised ginger, 1 part of garlic granule, 5 parts of cooking wine；Fish block is with salting down
The amount ratio of salt is 500 in system material:20.
C, stir-fry：Rape oil is entered into pot and is heated to 95 DEG C, adds bruised ginger, garlic granule and fermented soya bean, is warming up to 105 DEG C, is added marinated
Fish block afterwards, after the 5min that stir-fries, adds olive oil, grapefruit piece and grapefruit juice, stir evenly it is rear off the pot, up to grapefruit fermented soya beans fish,
Wherein, by weight, 30 parts of rape oil, 3 parts of bruised ginger, 8 parts of garlic granule, 5 parts of fermented soya bean, 10 parts of grapefruit piece, 1 part of olive oil, grapefruit juice
10 parts, it is marinated after 500 parts of fish block.
The grapefruit fermented soya beans fish being prepared by the above method, flesh of fish exquisiteness is soft, delicious flavour, has the fragrant salty of fermented soya bean concurrently
It is sour-sweet with grapefruit, meet popular taste, it is deep to be liked by broad masses of the people.
Embodiment 4
Grapefruit fermented soya beans fish is prepared with the following method：
A, stock up：Fish is cleaned, after gutting, stripping and slicing, obtains fish block；Ginger, garlic are shredded, obtain bruised ginger and garlic granule,
It is spare；Fresh grapefruit is taken, is squeezed the juice after remove seed, filters, obtains grapefruit juice, it is spare；Fresh grapefruit is taken, cuts into slices after cleaning, obtains west
Shaddock piece, it is spare.
B, pickle：Fish block and preserved materials are subjected to mixed marinated 1.5h, wherein, the preserved materials by following parts by weight group
It is grouped into：12 parts of edible salt, 27 parts of starch, 6 parts of monosodium glutamate, 8 parts of zanthoxylum powder, 2 parts of bruised ginger, 2 parts of garlic granule, 11 parts of cooking wine；Fish block with
The amount ratio of salt is 500 in preserved materials:12.
C, stir-fry：Rape oil is entered into pot and is heated to 92 DEG C, adds bruised ginger, garlic granule and fermented soya bean, is warming up to 102 DEG C, is added marinated
Fish block afterwards, after the 4min that stir-fries, adds olive oil, grapefruit piece and grapefruit juice, stir evenly it is rear off the pot, up to grapefruit fermented soya beans fish,
Wherein, by weight, 13 parts of rape oil, 7 parts of bruised ginger, 4 parts of garlic granule, 8 parts of fermented soya bean, 6 parts of grapefruit piece, 2 parts of olive oil, grapefruit juice 18
Part, it is marinated after 500 parts of fish block.
The grapefruit fermented soya beans fish being prepared by the above method, flesh of fish exquisiteness is soft, delicious flavour, has the fragrant salty of fermented soya bean concurrently
It is sour-sweet with grapefruit, meet popular taste, it is deep to be liked by broad masses of the people.
Embodiment 5
Grapefruit fermented soya beans fish is prepared with the following method：
A, stock up：Fish is cleaned, after gutting, stripping and slicing, obtains fish block；Ginger, garlic are shredded, obtain bruised ginger and garlic granule,
It is spare；Fresh grapefruit is taken, is squeezed the juice after remove seed, filters, obtains grapefruit juice, it is spare；Fresh grapefruit is taken, cuts into slices after cleaning, obtains west
Shaddock piece, it is spare.
B, pickle：Fish block and preserved materials are subjected to mixed marinated 1.2h, wherein, the preserved materials by following parts by weight group
It is grouped into：18 parts of edible salt, 21 parts of starch, 8 parts of monosodium glutamate, 6 parts of zanthoxylum powder, 4 parts of bruised ginger, 4 parts of garlic granule, 17 parts of cooking wine；Fish block with
The amount ratio of salt is 500 in preserved materials:18.
C, stir-fry：Rape oil is entered into pot and is heated to 94 DEG C, adds bruised ginger, garlic granule and fermented soya bean, is warming up to 104 DEG C, is added marinated
Fish block afterwards, after the 3min that stir-fries, adds olive oil, grapefruit piece and grapefruit juice, stir evenly it is rear off the pot, up to grapefruit fermented soya beans fish,
Wherein, by weight, 17 parts of rape oil, 4 parts of bruised ginger, 7 parts of garlic granule, 6 parts of fermented soya bean, 9 parts of grapefruit piece, 4 parts of olive oil, grapefruit juice 13
Part, it is marinated after 500 parts of fish block.
The grapefruit fermented soya beans fish being prepared by the above method, flesh of fish exquisiteness is soft, delicious flavour, has the fragrant salty of fermented soya bean concurrently
It is sour-sweet with grapefruit, meet popular taste, it is deep to be liked by broad masses of the people.
Claims (7)
1. the preparation method of grapefruit fermented soya beans 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, pickle：Fish block and preserved materials are subjected to mixed marinated 0.5~2h, wherein, the preserved materials by following parts by weight group
It is grouped into：10~20 parts of edible salt, 20~30 parts of starch, 5~10 parts of monosodium glutamate, 5~10 parts of zanthoxylum powder, 1~5 part of bruised ginger, garlic granule 1
~5 parts, 5~20 parts of cooking wine；The amount ratio of fish block and salt in preserved materials is 500:10~20；
C, stir-fry：Rape oil is entered into pot and is heated to 90~95 DEG C, adds bruised ginger, garlic granule and fermented soya bean, is warming up to 100~105 DEG C, is added
Fish block after marinated, after the 3~5min that stir-fries, adds olive oil, grapefruit piece and grapefruit juice, stir evenly it is rear off the pot, up to grapefruit
Fermented soya beans fish, wherein, by weight, 10~30 parts of rape oil, 3~8 parts of bruised ginger, 3~8 parts of garlic granule, 5~10 parts of fermented soya bean, grapefruit piece 5
~10 parts, 1~4 part of olive oil, 10~20 parts of grapefruit juice, it is marinated after 500 parts of fish block.
2. the preparation method of grapefruit fermented soya beans fish according to claim 1, it is characterised in that：In b step, the preserved materials by
The component composition of following parts by weight：12~18 parts of edible salt, 21~27 parts of starch, 6~8 parts of monosodium glutamate, 6~8 parts of zanthoxylum powder, bruised ginger
2~4 parts, 2~4 parts of garlic granule, 11~17 parts of cooking wine.
3. the preparation method of grapefruit fermented soya beans fish according to claim 2, it is characterised in that：In b step, the preserved materials by
The component composition of following parts by weight：15 parts of edible salt, 25 parts of starch, 7 parts of monosodium glutamate, 7 parts of zanthoxylum powder, 3 parts of bruised ginger, 3 parts of garlic granule, material
13 parts of wine.
4. the preparation method of grapefruit fermented soya beans fish according to claim 1, it is characterised in that：In step c, rape oil is entered into pot and is added
Heat adds bruised ginger, garlic granule and fermented soya bean to 92 DEG C, is warming up to 103 DEG C, adds the fish block after pickling, and stir-fry 4min.
5. the preparation method of grapefruit fermented soya beans fish according to claim 1, it is characterised in that：In step c, by weight,
13~17 parts of rape oil, 4~7 parts of bruised ginger, 4~7 parts of garlic granule, 6~8 parts of fermented soya bean, 6~9 parts of grapefruit piece, 2~4 parts of olive oil, grapefruit
13~18 parts of juice, it is marinated after 500 parts of fish block.
6. the preparation method of grapefruit fermented soya beans fish according to claim 1, it is characterised in that：In step c, by weight,
15 parts of rape oil, 5 parts of bruised ginger, 5 parts of garlic granule, 7 parts of fermented soya bean, 8 parts of grapefruit piece, 3 parts of olive oil, 16 parts of grapefruit juice, it is marinated after fish block
500 parts.
7. according to the preparation method of claim 1~6 any one of them grapefruit fermented soya beans fish, it is characterised in that：The grapefruit piece
Formed for the section of fresh grapefruit；The fresh grapefruit of grapefruit juice directly squeezes the juice to obtain；Wherein, fresh grapefruit is to be put after picking
Put the grapefruit no more than 48h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711225442.6A CN107927628A (en) | 2017-11-29 | 2017-11-29 | The preparation method of grapefruit fermented soya beans fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711225442.6A CN107927628A (en) | 2017-11-29 | 2017-11-29 | The preparation method of grapefruit fermented soya beans fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107927628A true CN107927628A (en) | 2018-04-20 |
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| CN201711225442.6A Withdrawn CN107927628A (en) | 2017-11-29 | 2017-11-29 | The preparation method of grapefruit fermented soya beans fish |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110692958A (en) * | 2019-11-19 | 2020-01-17 | 湖南创奇食品有限公司 | Preparation method of sauced fish |
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| CN104413450A (en) * | 2013-08-25 | 2015-03-18 | 刘宜霞 | A preparation method for a fried spanish mackerel |
| KR20160089920A (en) * | 2015-01-20 | 2016-07-29 | 주식회사 유성수산 | Compositon of season for fish jerky and fish jerky produced by thereof |
| CN106072056A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Colla Corii Asini is moisturized expanded fillet and is done and preparation method thereof |
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| CN104413450A (en) * | 2013-08-25 | 2015-03-18 | 刘宜霞 | A preparation method for a fried spanish mackerel |
| KR20160089920A (en) * | 2015-01-20 | 2016-07-29 | 주식회사 유성수산 | Compositon of season for fish jerky and fish jerky produced by thereof |
| CN106072056A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Colla Corii Asini is moisturized expanded fillet and is done and preparation method thereof |
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| 甘智荣: "《从小爱吃的家常菜》", 28 February 2017, 新疆人民卫生出版社 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692958A (en) * | 2019-11-19 | 2020-01-17 | 湖南创奇食品有限公司 | Preparation method of sauced fish |
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