CN109329792A - A kind of production method of fresh vanilla fish - Google Patents
A kind of production method of fresh vanilla fish Download PDFInfo
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- CN109329792A CN109329792A CN201811245744.4A CN201811245744A CN109329792A CN 109329792 A CN109329792 A CN 109329792A CN 201811245744 A CN201811245744 A CN 201811245744A CN 109329792 A CN109329792 A CN 109329792A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000009499 Vanilla fragrans Nutrition 0.000 title claims abstract description 12
- 244000263375 Vanilla tahitensis Species 0.000 title claims abstract description 12
- 235000012036 Vanilla tahitensis Nutrition 0.000 title claims abstract description 12
- 241000252230 Ctenopharyngodon idella Species 0.000 claims abstract description 72
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 238000011017 operating method Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 208000006558 Dental Calculus Diseases 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 10
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 239000008159 sesame oil Substances 0.000 claims description 8
- 235000011803 sesame oil Nutrition 0.000 claims description 8
- 210000004369 blood Anatomy 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000003307 slaughter Methods 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 244000298715 Actinidia chinensis Species 0.000 claims description 4
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 4
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 4
- 244000189799 Asimina triloba Species 0.000 claims description 4
- 235000006264 Asimina triloba Nutrition 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 4
- 235000009467 Carica papaya Nutrition 0.000 claims description 4
- 240000008067 Cucumis sativus Species 0.000 claims description 4
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 4
- 244000304337 Cuminum cyminum Species 0.000 claims description 4
- 244000000626 Daucus carota Species 0.000 claims description 4
- 235000002767 Daucus carota Nutrition 0.000 claims description 4
- 240000005561 Musa balbisiana Species 0.000 claims description 4
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 4
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 4
- 244000288157 Passiflora edulis Species 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 240000003889 Piper guineense Species 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 4
- 240000006365 Vitis vinifera Species 0.000 claims description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 125000003118 aryl group Chemical group 0.000 claims description 4
- 235000021028 berry Nutrition 0.000 claims description 4
- 230000001680 brushing effect Effects 0.000 claims description 4
- 230000006835 compression Effects 0.000 claims description 4
- 238000007906 compression Methods 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 4
- 239000000312 peanut oil Substances 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 235000020095 red wine Nutrition 0.000 claims description 4
- 239000010731 rolling oil Substances 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 9
- 235000013601 eggs Nutrition 0.000 description 4
- 241000208340 Araliaceae Species 0.000 description 3
- 241000471262 Ardisia japonica Species 0.000 description 3
- 241000252210 Cyprinidae Species 0.000 description 3
- 240000004638 Dendrobium nobile Species 0.000 description 3
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 3
- 240000008397 Ganoderma lucidum Species 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 3
- 241000234435 Lilium Species 0.000 description 3
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 3
- 241000180649 Panax notoginseng Species 0.000 description 3
- 235000003143 Panax notoginseng Nutrition 0.000 description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 description 3
- 241000107360 Vincetoxicum glaucescens Species 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 235000008434 ginseng Nutrition 0.000 description 3
- 238000001802 infusion Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
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- 235000019634 flavors Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000252228 Ctenopharyngodon Species 0.000 description 1
- 241000772413 Lutrogale perspicillata Species 0.000 description 1
- 241000361919 Metaphire sieboldi Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241001275898 Mylopharyngodon piceus Species 0.000 description 1
- 241000238633 Odonata Species 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- -1 microelement Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000009372 pisciculture Methods 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000009182 swimming Effects 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of production method of fresh vanilla fish, is related to grass carp processing technology field, it is characterised in that: including following operating procedure, clears up grass carp, grass carp dries, grass carp is pickled, is fumigated, carries out fried fish tartar souce, packaging.The method of the present invention is reasonable, easy to make, good mouthfeel, delicious fresh perfume (or spice).
Description
Technical field
The present invention relates to grass carp processing technology fields, and in particular to a kind of production method of fresh vanilla fish.
Background technique
Grass carp category Cypriniformes Cyprinidae Leuciscinae grass carp category.Grass carp has been commonly called as: grass carp, grass carp, oily grass carp, careless grass carp, ctenopharyngodon idellus,
Grass carp, grass roots (northeast), thick sub- fish (southern Shandong), sea otter (south), charlatan, black black carp etc..English name: Grass carp.It inhabites
Rivers and lakes in plains region, general happiness occupy middle lower layer and the more water plant regions of offshore of water.Property it is active, swimming rapidly, often
It hunts in packs.For typical herbivorous fishes.The young grass carps phase then eats larva, algae etc., and grass carp also eats of animal food, such as earthworm
Earthworm, dragonfly etc..It is overwintering at the deep water in mainstream or lake.Breeding season parent population, which is traced back, swims habit.It has moved and has grown Asia, Europe, the United States, non-
Many countries in each continent.Rapidly because of its growth, feed resource is wide, is one of four large Chinese carps of CHINESE FRESHWATER cultivation.
Grass carp, Cyprinidae.Body extension, sub- cylinder-shaped, body is grown up more than 1m.Body bluish yellow color.It is wide flat, mouth end position, without.Swallow tooth
Pectination.The middle lower layer of water is inhabited, is food with water plant.3-4 age is mature, lays eggs in upper reaches, can artificial propagation.Growth is fast, most
Big individual reaches 30kg or so.For Chinese main Fish-water Fish Farming object.It is distributed in the major water system of China, meat flavour beauty, fish gallbladder has
Poison.
Grass carp is a kind of good food, but present grass carp is typically all to cook or braise in soy sauce when production,
Although delicious flavour, it is a kind of food that intelligence is eaten on dining table, thus there is limitation, can not whenever and wherever possible can
It eats, and taste is also relatively simple, the holding time is not grown.
Summary of the invention
Technical problem to be solved by the present invention lies in overcome existing technological deficiency provide a kind of method rationally, production side
Just, the production method of a kind of fresh vanilla fish of good mouthfeel, delicious fresh perfume.
The following technical solution is employed for the technical problems to be solved by the invention to realize:
A kind of production method of fresh vanilla fish, it is characterised in that: including following operating procedure,
Step 1: cleaning grass carp: by grass carp slaughter, removing the position that scale, internal organ, blood etc. can not be eaten, then use
Clear water is rinsed well, then is impregnated 15-20 minutes in 95-100 DEG C of boiled water, continues to rinse 1-2 minutes after taking-up；
Step 2: grass carp dries: the grass carp after cleaning, which is placed on, to be dried, divulges information, having sunlit place to stand, until
Surface moisture dries；
Step 3: grass carp is pickled: crude salt being uniformly applied on grass carp, layer 2-3 is smeared, is then allowed to stand 16-20 minutes
The crude salt on surface is erased later；
Step 4: being fumigated: taking out grass carp after 24-26 hour of pickling and every face knife draws 3-5 on grass carp
Then spice is uniformly applied on grass carp, is put into food steamer and is fumigated by road junction；
Step 5: carrying out fried fish tartar souce: later taking out grass carp within stifling 25-30 minute, be then allowed to stand to cool, then on grass carp surface
From paste producing, place into the iron pan equipped with rolling oil to fry grass carp to golden yellow can be taken off uniform brushing layer 2-4；
Step 6: packaging: the product fried being stood and carries out oil strain, cooling, then product is put into bag and carries out vacuum
It is packed after compression；
The spice includes that the material of following parts by weight is made,
Material one: octagonal 1 part, 2 parts of Chinese prickly ash, 3 parts of extra dry red wine green pepper, 4 parts of ginger splices, 5 parts of garlic clove, 1 part of aromatic vinegar, 2 parts of sesame oil, light soy sauce
1 part, 6 parts of peanut oil, 5 parts of pepper powder, 2 parts of cumin powder, 1 part of spiceleaf；
Material two, 1 part of orange, 2 parts of banana, 3 parts of grape, 4 parts of cucumber, 5 parts of carrot, 6 parts of passion fruit, 7 parts of Kiwi berry,
8 parts of honey, 9 parts of pawpaw, 15 parts of pure water；
Preparation method includes the following steps,
I is stirred the material of material one mixing 15-20 minutes in the pot of 50-55 DEG C of constant temperature；
Material in material two is put into juice extractor and squeezes the juice by II；
III is added to I in II, then proceedes to that juice extractor is allowed to work 5-7 minutes；
IV takes out the material in III, be then placed in casserole stir when cooking, side is smashed to pieces, up at paste；
The material for including following parts by weight from paste producing is made,
10 parts of flour, 8 parts of corn flour, 5 parts of egg liquid, 1 part of sesame oil, 18 parts of seasoning liquid；
Preparation method: above-mentioned material is stirred into paste under 45-50 DEG C of constant temperature；
The seasoning liquid includes that the material of following parts by weight is made,
1 part of Cynanchum glaucescens, 2 parts of Radix Notoginseng, 3 parts of lily, 4 parts of perillaseed, 5 parts of donkey-hide gelatin, 6 parts of ardisia japonica, 1 part of cordyceps sinensis, Radix Angelicae Sinensis 2
Part, 3 parts of ginseng, 4 parts of ganoderma lucidum, 5 parts of dendrobium nobile, 33 parts of pure water；
Preparation method are as follows: be put into casserole above-mentioned material, with 4.5-5 hour of mild fire infusion, filter residue stays decoction i.e.
It can.
The invention has the benefit that above-mentioned step can effectively remove moisture extra in the flesh of fish, but can
Guarantee the fresh and tender of the flesh of fish, Step 1: step 2 can guarantee the cleaning of fish while removing moisture removal, Step 3: step 4 energy
Enough guarantee that the taste in the flesh of fish is very delicious, and fish will not raw meat, step 5 can lock the taste in the flesh of fish, and oil
Holding time after fried is also long, and can also ensure that while lockking delicious, the mouthfeel of the flesh of fish, texture will not be by
It destroys；
And spice has good mouthfeel, and can improve the taste of the flesh of fish, the flesh of fish not only not raw meat, but also taste is non-
Normal perfume (or spice), it is also very delicious, there is kind of light sweet taste and will not be very peppery, most of crowd is suitble to eat, and
Also there is the wholesome substances such as a large amount of vitamin, microelement, amino acid, protein, substantially increase the battalion of the flesh of fish
It forms point；
And not only there is a large amount of cellulose from paste producing, there are also protein, amino acid, vitamin, can not only provide big
The nutrition of amount, moreover it is possible to promote edible people's enteron aisle to digest, and seasoning liquid therein is also a kind of Chinese materia medica preparation, additionally it is possible to so that
Fish has effects that certain activating microcirculation and removing stasis medicinal, fills blood, mental-tranquilization, moistening lung, heat-clearing and fire-reducing.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, below into
One step illustrates the present invention.
Embodiment 1
A kind of production method of fresh vanilla fish, it is characterised in that: including following operating procedure,
Step 1: cleaning grass carp: by grass carp slaughter, removing the position that scale, internal organ, blood etc. can not be eaten, then use
Clear water is rinsed well, then is impregnated 15-20 minutes in 95-100 DEG C of boiled water, continues to rinse 1-2 minutes after taking-up；
Step 2: grass carp dries: the grass carp after cleaning, which is placed on, to be dried, divulges information, having sunlit place to stand, until
Surface moisture dries；
Step 3: grass carp is pickled: crude salt being uniformly applied on grass carp, layer 2-3 is smeared, is then allowed to stand 16-20 minutes
The crude salt on surface is erased later；
Step 4: being fumigated: taking out grass carp after 24-26 hour of pickling and every face knife draws 3-5 on grass carp
Then spice is uniformly applied on grass carp, is put into food steamer and is fumigated by road junction；
Step 5: carrying out fried fish tartar souce: later taking out grass carp within stifling 25-30 minute, be then allowed to stand to cool, then on grass carp surface
From paste producing, place into the iron pan equipped with rolling oil to fry grass carp to golden yellow can be taken off uniform brushing layer 2-4；
Step 6: packaging: the product fried being stood and carries out oil strain, cooling, then product is put into bag and carries out vacuum
It is packed after compression；
The spice includes that the material of following parts by weight is made,
Material one: octagonal 1 part, 2 parts of Chinese prickly ash, 3 parts of extra dry red wine green pepper, 4 parts of ginger splices, 5 parts of garlic clove, 1 part of aromatic vinegar, 2 parts of sesame oil, light soy sauce
1 part, 6 parts of peanut oil, 5 parts of pepper powder, 2 parts of cumin powder, 1 part of spiceleaf；
Material two, 1 part of orange, 2 parts of banana, 3 parts of grape, 4 parts of cucumber, 5 parts of carrot, 6 parts of passion fruit, 7 parts of Kiwi berry,
8 parts of honey, 9 parts of pawpaw, 15 parts of pure water；
Preparation method includes the following steps,
I is stirred the material of material one mixing 15-20 minutes in the pot of 50-55 DEG C of constant temperature；
Material in material two is put into juice extractor and squeezes the juice by II；
III is added to I in II, then proceedes to that juice extractor is allowed to work 5-7 minutes；
IV takes out the material in III, is then placed in casserole and stirs when cooking, until at paste；
The material for including following parts by weight from paste producing is made,
10 parts of flour, 8 parts of corn flour, 5 parts of egg liquid, 1 part of sesame oil, 18 parts of seasoning liquid；
Preparation method: above-mentioned material is stirred into paste under 45-50 DEG C of constant temperature；
The seasoning liquid includes that the material of following parts by weight is made,
1 part of Cynanchum glaucescens, 2 parts of Radix Notoginseng, 3 parts of lily, 4 parts of perillaseed, 5 parts of donkey-hide gelatin, 6 parts of ardisia japonica, 1 part of cordyceps sinensis, Radix Angelicae Sinensis 2
Part, 3 parts of ginseng, 4 parts of ganoderma lucidum, 5 parts of dendrobium nobile, 33 parts of pure water；
Preparation method are as follows: be put into casserole above-mentioned material, with 4.5-5 hour of mild fire infusion, filter residue stays decoction i.e.
It can.
Embodiment 2
A kind of production method of fresh vanilla fish, it is characterised in that: including following operating procedure,
Step 1: cleaning grass carp: by grass carp slaughter, removing the position that scale, internal organ, blood etc. can not be eaten, then use
Clear water is rinsed well, then is impregnated 15-20 minutes in 95-100 DEG C of boiled water, continues to rinse 1-2 minutes after taking-up；
Step 2: grass carp dries: the grass carp after cleaning, which is placed on, to be dried, divulges information, having sunlit place to stand, until
Surface moisture dries；
Step 3: grass carp is pickled: crude salt being uniformly applied on grass carp, layer 2-3 is smeared, is then allowed to stand 16-20 minutes
The crude salt on surface is erased later；
Step 4: being fumigated: taking out grass carp after 24-26 hour of pickling and every face knife draws 3-5 on grass carp
Then spice is uniformly applied on grass carp, is put into food steamer and is fumigated by road junction；
Step 5: packaging: the product fumigated being stood and carries out oil strain, cooling, it is true that product is then put into progress in bag
It is packed after pneumatics contracting；
The spice includes that the material of following parts by weight is made,
Material one: octagonal 1 part, 2 parts of Chinese prickly ash, 3 parts of extra dry red wine green pepper, 4 parts of ginger splices, 5 parts of garlic clove, 1 part of aromatic vinegar, 2 parts of sesame oil, light soy sauce
1 part, 6 parts of peanut oil, 5 parts of pepper powder, 2 parts of cumin powder, 1 part of spiceleaf；
Material two, 1 part of orange, 2 parts of banana, 3 parts of grape, 4 parts of cucumber, 5 parts of carrot, 6 parts of passion fruit, 7 parts of Kiwi berry,
8 parts of honey, 9 parts of pawpaw, 15 parts of pure water；
Preparation method includes the following steps,
I is stirred the material of material one mixing 15-20 minutes in the pot of 50-55 DEG C of constant temperature；
Material in material two is put into juice extractor and squeezes the juice by II；
III is added to I in II, then proceedes to that juice extractor is allowed to work 5-7 minutes；
IV takes out the material in III, is then placed in casserole and stirs when cooking, until at paste.
Embodiment 3
A kind of production method of fresh vanilla fish, it is characterised in that: including following operating procedure,
Step 1: cleaning grass carp: by grass carp slaughter, removing the position that scale, internal organ, blood etc. can not be eaten, then use
Clear water is rinsed well, then is impregnated 15-20 minutes in 95-100 DEG C of boiled water, continues to rinse 1-2 minutes after taking-up；
Step 2: grass carp dries: the grass carp after cleaning, which is placed on, to be dried, divulges information, having sunlit place to stand, until
Surface moisture dries；
Step 3: grass carp is pickled: crude salt being uniformly applied on grass carp, layer 2-3 is smeared, is then allowed to stand 16-20 minutes
The crude salt on surface is erased later；
Step 4: carrying out fried fish tartar souce: after smearing and standing 25-28 hour, in the uniform brushing layer 2-4 self-control in grass carp surface
Paste, placing into the iron pan equipped with rolling oil to fry grass carp to golden yellow can be taken off；
Step 5: packaging: the product fried being stood and carries out oil strain, cooling, then product is put into bag and carries out vacuum
It is packed after compression；
The material for including following parts by weight from paste producing is made,
10 parts of flour, 8 parts of corn flour, 5 parts of egg liquid, 1 part of sesame oil, 18 parts of seasoning liquid；
Preparation method: above-mentioned material is stirred into paste under 45-50 DEG C of constant temperature；
The seasoning liquid includes that the material of following parts by weight is made,
1 part of Cynanchum glaucescens, 2 parts of Radix Notoginseng, 3 parts of lily, 4 parts of perillaseed, 5 parts of donkey-hide gelatin, 6 parts of ardisia japonica, 1 part of cordyceps sinensis, Radix Angelicae Sinensis 2
Part, 3 parts of ginseng, 4 parts of ganoderma lucidum, 5 parts of dendrobium nobile, 33 parts of pure water；
Preparation method are as follows: be put into casserole above-mentioned material, with 4.5-5 hour of mild fire infusion, filter residue stays decoction i.e.
It can.
By measuring, the nutrient composition content data of 1-3 of the embodiment of the present invention are as follows:
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (3)
1. a kind of production method of fresh vanilla fish, it is characterised in that: including following operating procedure,
Step 1: cleaning grass carp: by grass carp slaughter, removing the position that scale, internal organ, blood etc. can not be eaten, then use clear water
It rinses well, then is impregnated 15-20 minutes in 95-100 DEG C of boiled water, continue to rinse 1-2 minutes after taking-up；
Step 2: grass carp dries: the grass carp after cleaning, which is placed on, to be dried, divulges information, having sunlit place to stand, until surface
Moisture dries；
Step 3: grass carp is pickled: crude salt being uniformly applied on grass carp, layer 2-3 is smeared, is then allowed to stand after 16-20 minutes
The crude salt on surface is erased；
Step 4: being fumigated: grass carp is taken out after 24-26 hour of pickling and every face knife draws the road junction 3-5 on grass carp,
Then spice is uniformly applied on grass carp, is put into food steamer and is fumigated；
Step 5: carrying out fried fish tartar souce: taking out grass carp after 25-30 minutes stifling, be then allowed to stand to cool then uniform on grass carp surface
From paste producing, place into the iron pan equipped with rolling oil to fry grass carp to golden yellow can be taken off brushing layer 2-4；
Step 6: packaging: the product fried being stood and carries out oil strain, cooling, then product is put into bag and carries out vacuum compression
After pack.
2. a kind of production method of fresh vanilla fish according to claim 1, it is characterised in that: the spice includes following
The material of parts by weight is made,
Material one: octagonal 1 part, 2 parts of Chinese prickly ash, 3 parts of extra dry red wine green pepper, 4 parts of ginger splices, 5 parts of garlic clove, 1 part of aromatic vinegar, 2 parts of sesame oil, 1 part of light soy sauce,
6 parts of peanut oil, 5 parts of pepper powder, 2 parts of cumin powder, 1 part of spiceleaf；
Material two, 1 part of orange, 2 parts of banana, 3 parts of grape, 4 parts of cucumber, 5 parts of carrot, 6 parts of passion fruit, 7 parts of Kiwi berry, honey 8
Part, 9 parts of pawpaw, 15 parts of pure water.
3. a kind of production method of fresh vanilla fish according to claim 1, it is characterised in that: described from paste producing includes following
The material of parts by weight is made,
10 parts of flour, 8 parts of corn flour, 5 parts of egg liquid, 1 part of sesame oil, 18 parts of seasoning liquid.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150589A (en) * | 2019-06-27 | 2019-08-23 | 江永特色农副产品开发有限公司 | A kind of production method of smoked bean curd fish |
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2018
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150589A (en) * | 2019-06-27 | 2019-08-23 | 江永特色农副产品开发有限公司 | A kind of production method of smoked bean curd fish |
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