CN109349590A - A kind of barbecue material of grass carp - Google Patents
A kind of barbecue material of grass carp Download PDFInfo
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- CN109349590A CN109349590A CN201811243422.6A CN201811243422A CN109349590A CN 109349590 A CN109349590 A CN 109349590A CN 201811243422 A CN201811243422 A CN 201811243422A CN 109349590 A CN109349590 A CN 109349590A
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- 210000004369 blood Anatomy 0.000 claims description 5
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- 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
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of barbecue material of grass carp, it is related to grass carp processing technology field, it is characterized by comprising the materials of following parts by weight to be made, material one: 1 part of Chinese prickly ash, it is 2 parts octagonal, 3 parts of spiceleaf, 4 parts of fennel seeds, 5 parts of extra dry red wine green pepper, 6 parts of cumin powder, 7 parts of pepper powder, 8 parts of dry dried orange peel, material two, 1 part of ginger, 2 parts of garlic clove, 3 parts of longan, 4 parts of tsaoko, 5 parts of vanilla, material three, 1 part of potato, 2 parts of carrot, 3 parts of green pepper, 4 parts of celery, 5 parts of grape, 6 parts of watermelon, 7 parts of lemon, 8 parts of dragon fruit, 12 parts of pure water, material four, 1 part of the leaf of bamboo, 2 parts of ginseng, 3 parts of green peel, 4 parts of rhizoma curcumae longae concisa, 5 parts of rice sprout, 7 parts of the sterculia seed, 6 parts of hawthorn, 8 parts of fructus lycii, 34 parts of pure water.The method of the present invention is reasonable, delicious flavour, is able to carry out nourishing to body.
Description
Technical field
The present invention relates to grass carp processing technology fields, and in particular to a kind of barbecue material of grass carp.
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.
Barbecue is our national very popular diet style now, but roasting for majority is had to health
Harmful, the grilled barbecue especially generally used now, and the taste roasted is very strong, and this not only masks the flesh of fish
Taste, and excessively strong taste all has damage oral cavity, enteron aisle.
Summary of the invention
Technical problem to be solved by the present invention lies in overcoming existing technological deficiency to provide, a kind of method is reasonable, taste is fresh
A kind of barbecue material of grass carp beautiful, that nourishing is able to carry out to body.
The following technical solution is employed for the technical problems to be solved by the invention to realize:
A kind of barbecue material of grass carp, it is characterised in that: the material including following parts by weight is made,
Material one: 1 part of Chinese prickly ash, octagonal 2 parts, 3 parts of spiceleaf, 4 parts of fennel seeds, 5 parts of extra dry red wine green pepper, 6 parts of cumin powder, pepper powder 7
Part, 8 parts of dry dried orange peel；
Material two, 1 part of ginger, 2 parts of garlic clove, 3 parts of longan, 4 parts of tsaoko, 5 parts of vanilla；
Material three, 1 part of potato, 2 parts of carrot, 3 parts of green pepper, 4 parts of celery, 5 parts of grape, 6 parts of watermelon, 7 parts of lemon, fire
8 parts of imperial fruit, 12 parts of pure water；
Material four, 1 part of the leaf of bamboo, 2 parts of ginseng, 3 parts of green peel, 4 parts of rhizoma curcumae longae concisa, 5 parts of rice sprout, 7 parts of the sterculia seed, 6 parts of hawthorn, Chinese holly
8 parts of matrimony vine, 34 parts of pure water；
The preparation method of the barbecue material of the grass carp includes,
The material 10-12 hour of sunning of material one is then ground to powdered and crosses 200 meshes by I；
II cleans up the material in material two, then minces into end；
Material in material three is put into juice extractor and squeezes the juice by III；
Material in material four is put into casserole 3-3.5 hour of infusion with high heat by IV, and filter residue stays decoction；
The material of material one, material two is divided to respectively and is divided into two parts of identical weight part by V, in material one, material two wherein
Portion with III, IV in material be stirred into mixture one, in material one, material two remaining material be put into frying pan be added weight
The rapeseed oil quick-fried and stir-fry of 3 parts of part of amount are stand-by to mixture two is done into；
The application method of the barbecue material of the grass carp includes,
1. by grass carp slaughter, then the position that removal scale, internal organ, blood etc. can not be eaten is rinsed well with clear water；
2. sunning is naturally dry to surface moisture after cleaning, then grass carp surface uniformly applies and spreads crude salt, pickling 10-13
Hour；
3. being rinsed grass carp with clear water after pickling, then dry；
4. then grilled fish is carried out barbecue processing, barbecue to surface in a kind of immersion of mixture 20-25 minutes before barbecue
Continue uniformly to smear layer 2-3 mixture one on grass carp surface when golden yellow, then 4-5 minutes before barbecue terminates, surface is uniform
Smearing layer 2-3 mixture two；1 layer of mixture two is uniformly smeared after the completion of barbecue again, or has roasted and has no longer smeared
Any material.
The invention has the benefit that the above-mentioned material non-toxic used is harmless, and cost is not high, and material one can have
Effect is rendered palatable, and material two can effectively remove fishy smell, and material three can increase a large amount of vitamin, minerals, amino acid etc.
Beneficial element, material four not only have a sufficient cellulose, also with clearing heat and eliminating phlegm, relieving cough and asthma, tonifying Qi, enrich blood, calm the nerves
Effect；
The product made of above-mentioned material has a large amount of and sufficient nutrition, and fish no longer has a fish like smell, and
Surface is not easy to be scorched cooked-on when barbecue, and the flesh of fish of roasted product is also fresher and tenderer, and taste also adequately seeps
Enter in the flesh of fish, the mouthfeel of the flesh of fish, taste are all very good；
And the preparation method of barbecue material is very simple, can not only adequately allow nutriment to distribute, and prepare
Time is not grown；
The application method of barbecue material, that is, grass carp barbecue method, this method are not needed using excessive single increase taste
The material in road and mouthfeel, be not just for the injury of body in this way it is special big, and the material used also have to body it is certain
The effect of nourishing, and application method can allow material, nutrition, in the good infiltration fish of taste, in the flesh of fish so that mouthfeel, taste
More preferably.
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 barbecue material of grass carp, it is characterised in that: the material including following parts by weight is made,
Material one: 1 part of Chinese prickly ash, octagonal 2 parts, 3 parts of spiceleaf, 4 parts of fennel seeds, 5 parts of extra dry red wine green pepper, 6 parts of cumin powder, pepper powder 7
Part, 8 parts of dry dried orange peel；
Material two, 1 part of ginger, 2 parts of garlic clove, 3 parts of longan, 4 parts of tsaoko, 5 parts of vanilla；
Material three, 1 part of potato, 2 parts of carrot, 3 parts of green pepper, 4 parts of celery, 5 parts of grape, 6 parts of watermelon, 7 parts of lemon, fire
8 parts of imperial fruit, 12 parts of pure water；
Material four, 1 part of the leaf of bamboo, 2 parts of ginseng, 3 parts of green peel, 4 parts of rhizoma curcumae longae concisa, 5 parts of rice sprout, 7 parts of the sterculia seed, 6 parts of hawthorn, Chinese holly
8 parts of matrimony vine, 34 parts of pure water；
The preparation method of the barbecue material of the grass carp includes,
The material 10-12 hour of sunning of material one is then ground to powdered and crosses 200 meshes by I；
II cleans up the material in material two, then minces into end；
Material in material three is put into juice extractor and squeezes the juice by III；
Material in material four is put into casserole 3-3.5 hour of infusion with high heat by IV, and filter residue stays decoction；
The material of material one, material two is divided to respectively and is divided into two parts of identical weight part by V, in material one, material two wherein
Portion with III, IV in material be stirred into mixture one, in material one, material two remaining material be put into frying pan be added weight
The rapeseed oil quick-fried and stir-fry of 3 parts of part of amount are stand-by to mixture two is done into；
The application method of the barbecue material of the grass carp includes,
1. by grass carp slaughter, then the position that removal scale, internal organ, blood etc. can not be eaten is rinsed well with clear water；
2. sunning is naturally dry to surface moisture after cleaning, then grass carp surface uniformly applies and spreads crude salt, pickling 10-13
Hour；
3. being rinsed grass carp with clear water after pickling, then dry；
4. then grilled fish is carried out barbecue processing, barbecue to surface in a kind of immersion of mixture 20-25 minutes before barbecue
Continue uniformly to smear layer 2-3 mixture one on grass carp surface when golden yellow, then 4-5 minutes before barbecue terminates, surface is uniform
Smearing layer 2-3 mixture two；1 layer of mixture two is uniformly smeared after the completion of barbecue again, or has roasted and has no longer smeared
Any material.
Embodiment 2
A kind of barbecue material of grass carp, it is characterised in that: the material including following parts by weight is made,
Material one: 1 part of Chinese prickly ash, octagonal 2 parts, 3 parts of spiceleaf, 4 parts of fennel seeds, 5 parts of extra dry red wine green pepper, 6 parts of cumin powder, pepper powder 7
Part, 8 parts of dry dried orange peel；
Material two, 1 part of ginger, 2 parts of garlic clove, 3 parts of longan, 4 parts of tsaoko, 5 parts of vanilla；
Material three, 1 part of potato, 2 parts of carrot, 3 parts of green pepper, 4 parts of celery, 5 parts of grape, 6 parts of watermelon, 7 parts of lemon, fire
8 parts of imperial fruit, 12 parts of pure water；
The preparation method of the barbecue material of the grass carp includes,
The material 10-12 hour of sunning of material one is then ground to powdered and crosses 200 meshes by I；
II cleans up the material in material two, then minces into end；
Material in material three is put into juice extractor and squeezes the juice by III；
The material of material one, material two is divided to respectively and is divided into two parts of identical weight part by IV, in material one, material two wherein
Portion with III in material be stirred into mixture one, remaining material, which is put into frying pan, in material one, material two is added weight
The rapeseed oil quick-fried and stir-fry of 3 parts of part are stand-by to mixture two is done into；
The application method of the barbecue material of the grass carp includes,
1. by grass carp slaughter, then the position that removal scale, internal organ, blood etc. can not be eaten is rinsed well with clear water；
2. sunning is naturally dry to surface moisture after cleaning, then grass carp surface uniformly applies and spreads crude salt, pickling 10-13
Hour；
3. being rinsed grass carp with clear water after pickling, then dry；
4. then grilled fish is carried out barbecue processing, barbecue to surface in a kind of immersion of mixture 20-25 minutes before barbecue
Continue uniformly to smear layer 2-3 mixture one on grass carp surface when golden yellow, then 4-5 minutes before barbecue terminates, surface is uniform
Smearing layer 2-3 mixture two；1 layer of mixture two is uniformly smeared after the completion of barbecue again.
Embodiment 3
A kind of barbecue material of grass carp, it is characterised in that: the material including following parts by weight is made,
Material one: 1 part of Chinese prickly ash, octagonal 2 parts, 3 parts of spiceleaf, 4 parts of fennel seeds, 5 parts of extra dry red wine green pepper, 6 parts of cumin powder, pepper powder 7
Part, 8 parts of dry dried orange peel；
Material two, 1 part of ginger, 2 parts of garlic clove, 3 parts of longan, 4 parts of tsaoko, 5 parts of vanilla；
Material three, 1 part of potato, 2 parts of carrot, 3 parts of green pepper, 4 parts of celery, 5 parts of grape, 6 parts of watermelon, 7 parts of lemon, fire
8 parts of imperial fruit, 12 parts of pure water；
Material four, 1 part of the leaf of bamboo, 2 parts of ginseng, 3 parts of green peel, 4 parts of rhizoma curcumae longae concisa, 5 parts of rice sprout, 7 parts of the sterculia seed, 6 parts of hawthorn, Chinese holly
8 parts of matrimony vine, 34 parts of pure water；
The preparation method of the barbecue material of the grass carp includes,
The material 10-12 hour of sunning of material one is then ground to powdered and crosses 200 meshes by I；
II cleans up the material in material two, then minces into end；
Material in material three is put into juice extractor and squeezes the juice by III；
Material in material four is put into casserole 3-3.5 hour of infusion with high heat by IV, and filter residue stays decoction；
The material of material one, material two is divided to respectively and is divided into two parts of identical weight part by V, in material one, material two wherein
Portion with III, IV in material be stirred into mixture one, in material one, material two remaining material be put into frying pan be added weight
The rapeseed oil quick-fried and stir-fry of 3 parts of part of amount are stand-by to mixture two is done into.
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 barbecue material of grass carp, it is characterised in that: the material including following parts by weight is made,
Material one: 1 part of Chinese prickly ash, 4 parts of fennel seeds, 5 parts of extra dry red wine green pepper, 6 parts of cumin powder, 7 parts of pepper powder, is done at 2 parts octagonal, 3 parts of spiceleaf
8 parts of dried orange peel；
Material two, 1 part of ginger, 2 parts of garlic clove, 3 parts of longan, 4 parts of tsaoko, 5 parts of vanilla；
Material three, 1 part of potato, 2 parts of carrot, 3 parts of green pepper, 4 parts of celery, 5 parts of grape, 6 parts of watermelon, 7 parts of lemon, dragon fruit 8
Part, 12 parts of pure water；
Material four, 1 part of the leaf of bamboo, 2 parts of ginseng, 3 parts of green peel, 4 parts of rhizoma curcumae longae concisa, 5 parts of rice sprout, 7 parts of the sterculia seed, 6 parts of hawthorn, fructus lycii
8 parts, 34 parts of pure water.
2. a kind of barbecue material of grass carp according to claim 1, it is characterised in that: the barbecue material of the grass carp
Preparation method includes,
The material 10-12 hour of sunning of material one is then ground to powdered and crosses 200 meshes by I；
II cleans up the material in material two, then minces into end；
Material in material three is put into juice extractor and squeezes the juice by III；
Material in material four is put into casserole 3-3.5 hour of infusion with high heat by IV, and filter residue stays decoction；
The material of material one, material two is divided to respectively and is divided into two parts of identical weight part by V, therein one in material one, material two
Part is stirred into mixture one with the material in III, IV, and remaining material, which is put into frying pan, in material one, material two is added parts by weight
3 parts of rapeseed oil quick-fried and stir-fry is stand-by to mixture two is done into.
3. a kind of barbecue material of grass carp according to claim 1, it is characterised in that: the barbecue material of the grass carp makes
Include with method,
1. by grass carp slaughter, then the position that removal scale, internal organ, blood etc. can not be eaten is rinsed well with clear water；
2. sunning is naturally dry to surface moisture after cleaning, then grass carp surface uniformly applies and spreads crude salt, pickling 10-13 small
When；
3. being rinsed grass carp with clear water after pickling, then dry；
4. barbecue processing then being carried out, roasting golden yellow to surface grilled fish in a kind of immersion of mixture 20-25 minutes before barbecue
Shi Jixu uniformly smears layer 2-3 mixture one on grass carp surface, and then 4-5 minutes before barbecue terminates, surface is uniformly applied
Smear layer 2-3 mixture two；Barbecue after the completion of again uniformly smear 1 layer of mixture two, or roasted no longer smear it is any
Material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811243422.6A CN109349590A (en) | 2018-10-24 | 2018-10-24 | A kind of barbecue material of grass carp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811243422.6A CN109349590A (en) | 2018-10-24 | 2018-10-24 | A kind of barbecue material of grass carp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109349590A true CN109349590A (en) | 2019-02-19 |
Family
ID=65346562
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811243422.6A Withdrawn CN109349590A (en) | 2018-10-24 | 2018-10-24 | A kind of barbecue material of grass carp |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109349590A (en) |
-
2018
- 2018-10-24 CN CN201811243422.6A patent/CN109349590A/en not_active Withdrawn
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Application publication date: 20190219 |