CN109511938A - A kind of fish material reason bottom material and preparation method thereof and fish material reason - Google Patents
A kind of fish material reason bottom material and preparation method thereof and fish material reason Download PDFInfo
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- CN109511938A CN109511938A CN201811521784.7A CN201811521784A CN109511938A CN 109511938 A CN109511938 A CN 109511938A CN 201811521784 A CN201811521784 A CN 201811521784A CN 109511938 A CN109511938 A CN 109511938A
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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
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Abstract
A kind of fish material reason bottom material and preparation method thereof and fish material reason, are related to field of food, which manages bottom material using rapeseed oil and lard as substrate, joined the seasoning of the auxiliary materials such as Chinese prickly ash, thick broad-bean sauce, old ginger, white sugar, rod chilli, white wine.Its selected material can effectively remove fishlike smell and mud fishy smell when collocation is rationally and fish is arranged together, and keep the perfume of the flesh of fish tender.And the manufacture craft of above-mentioned fish material reason bottom material is simple, it is low in cost, convenient for operation and promote.The present invention also provides a kind of fish material reasons, cook after managing bottom material and fish mixing by above-mentioned fish material, the flesh of fish is tasty and delicious, delicious flavour, and eliminates fishlike smell and mud fishy smell well.
Description
Technical field
The present invention relates to field of food, manage in particular to a kind of fish material reason bottom material and preparation method thereof and fish material.
Background technique
Rich in protein in the flesh of fish, the amount and ratio of essential amino acid contained therein are most suitable for human body and need, and are people
The good source of class intake protein.Meanwhile fat content is less in the flesh of fish, and is mostly made of unsaturated fatty acid, human body
Absorptivity has the function of reducing cholesterol, prevention cardiovascular and cerebrovascular disease up to 95%.In addition, mine rich in the flesh of fish
Substance, such as iron, phosphorus, calcium then contain a large amount of vitamin As and vitamin D in the liver of fish, and flesh of fish muscle fibre is very short, water
Divide content higher, therefore fine and tender taste, the meat than livestock and poultry are easier to absorb.Therefore, fish is a kind of common food materials in daily life,
One of and firmly get the favorite food materials of people.
Common fish material reason mode is many including braised in soy sauce, steamed, fried, boils in a covered pot over a slow fire system etc., but the fish material reason to make,
Fish raw meat is removed in cooking process, and keeping the flesh of fish fresh and tender is one of key element therein.
Summary of the invention
The first object of the present invention is to provide a kind of fish material reason bottom material, selected material, and collocation rationally, can effectively be gone
Removing fishy odor and mud fishy smell, and keep the perfume of the flesh of fish tender.
The second object of the present invention is to provide a kind of preparation method of above-mentioned fish material reason bottom material, manufacture craft is simple,
It is low in cost, convenient for operation and promote.
The first object of the present invention is to provide a kind of fish material reason, cooked after managing bottom material and fish mixing by above-mentioned fish material and
At the flesh of fish is tasty and delicious, delicious flavour, without fishlike smell and mud fishy smell.
The embodiment of the present invention is achieved in that
A kind of fish material reason bottom material, according to parts by weight, the raw material which manages bottom material includes: 500~1000 parts of rapeseed oil,
500~1000 parts of lard, 5~15 parts of Chinese prickly ash, 75~150 parts of thick broad-bean sauce, 500~1000 parts of old ginger, 15~30 parts of white sugar, wild mountain
10~15 parts of green pepper and 50~100 parts of white wine.
A kind of preparation method of above-mentioned fish material reason bottom material, after rapeseed oil and lard are decocted heat, with old ginger, Chinese prickly ash, Ye Shan
Green pepper, thick broad-bean sauce, white sugar and white spirit mixed.
Above-mentioned fish material reason bottom material is mixed cooking with fish and obtained by a kind of fish material reason.
The beneficial effect of the embodiment of the present invention is:
The embodiment of the invention provides a kind of fish material reason bottom materials joined Chinese prickly ash, beans using rapeseed oil and lard as substrate
The seasoning of the auxiliary materials such as valve sauce, old ginger, white sugar, rod chilli, white wine.Its selected material can when collocation is rationally and fish is arranged together
Fishlike smell and mud fishy smell are effectively removed, and keeps the perfume of the flesh of fish tender.
The embodiment of the present invention also provides a kind of method of above-mentioned fish material reason bottom material, after rapeseed oil and lard are decocted heat, with
Old ginger, Chinese prickly ash, rod chilli, thick broad-bean sauce, white sugar and white spirit mixed.Its manufacture craft is simple, it is low in cost, convenient for operating and push away
Extensively.
The embodiment of the present invention also provides a kind of fish material reason, cooks after managing bottom material and fish mixing by above-mentioned fish material,
The flesh of fish is tasty and delicious, delicious flavour, and eliminates fishlike smell and mud fishy smell well.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
A kind of fish material reason bottom material of the embodiment of the present invention and preparation method thereof and fish material reason are specifically described below.
A kind of fish material reason bottom material, according to parts by weight, the raw material which manages bottom material includes: 500~1000 parts of rapeseed oil,
500~1000 parts of lard, 5~15 parts of Chinese prickly ash, 75~150 parts of thick broad-bean sauce, 500~1000 parts of old ginger, 15~30 parts of white sugar, wild mountain
10~15 parts of green pepper and 50~100 parts of white wine.
Preferably, according to parts by weight, the raw material of fish material reason bottom material includes: 500~800 parts of rapeseed oil, and lard 500~
800 parts, 8~13 parts of Chinese prickly ash, 90~120 parts of thick broad-bean sauce, 500~800 parts of old ginger, 15~20 parts of white sugar, 10~15 parts of rod chilli,
And 50~80 parts of white wine.
It is further preferable that the raw material of fish material reason bottom material includes: 700~800 parts of rapeseed oil, 700~800 parts of lard, spend
10~12 parts of green pepper, 100~120 parts of thick broad-bean sauce, 700~800 parts of old ginger, 18~20 parts of white sugar, 13~15 parts of rod chilli, Yi Jibai
70~80 parts of wine.
Wherein, rapeseed oil be with rapeseed squeeze out come a kind of edible oil, be one of China's main edible oil, main component
There are oleic acid, linoleic acid, linolenic acid, tocopherol and brassicasterol etc..Human body is very high to the absorptivity of rapeseed oil, and reachable 99%, because
The nutritional ingredients such as unsaturated fatty acids and vitamin E such as the linoleic acid contained by this it can be absorbed by organisms well, be had certain
Softening blood vessel, anti-aging the effect of.Since the raw material of oil expression is the kind reality of plant, it can generally contain certain seed phosphorus
Rouge, it is particularly significant to the development of blood vessel, nerve, brain.The cholesterol of rapeseed oil is with little or no containing, so being afraid of cholesterol
People can trust edible.
Lard is extracted from pork, and original state is the edible oil of slightly yellow translucent liquid, be under room temperature white or
Light yellow solid.The grease of animal oil has irreplaceable peat-reek compared with general vegetable oil, can promote the food of people
It is intended to.The content of fatty acid there are many containing in animal oil, saturated fatty acid and unsaturated fatty acid is suitable, almost has half share, and has
There is certain nutrition, and high heat can be provided.
Nutritional ingredient contained by vegetable oil and animal oil is not quite similar, and can complement one another, and in the present invention, uses
Animal oil and vegetable oil mixing are used as substrate, and nutritive value is higher, and taste good.
Ginger, warm-natured acrid flavour have effects that relieving exterior syndrome and dispelling cold, warming middle energizer to arrest vomiting, warm lung cough-relieving, preventing phlegm from forming and stopping coughing, removing toxic substances.Jiang Hanyou
The physiological activators such as zingerone, gingerol can be very good the fishy smell for covering fish, and ginger also contains protein, polysaccharide, dimension life
Element and various trace elements, integrate nutrition, seasoning, health care.And old ginger is compared with new ginger, skin depth meat is hard, taste is pungent
It is peppery, for the cover better effect of fishlike smell.
Rod chilli is commonly called as conical redpepper fruit, capsicum annum fasciculatum, has the characteristics that green pepper fruit is small, peppery degree is high.As one kind of capsicum,
Body vitamin C rich in, the nutriments such as carrotene, folic acid, magnesium, potassium, capsaicine.Capsicum property is hot, pungent, has middle benefit gas
Stomach invigorating, the effect of cold dispelling eliminating dampness.In fish material reason bottom material, rod chilli can play the role of seasoning, increase pungent sense.
Further, the present invention uses old ginger and rod chilli are bubble ginger and bubble green pepper after salt water is brewed, Ke Yi
Increase the tart flavour in bottom material on the basis of peppery, promote appetite, increases flavor.
And the hot acrid flavour of Chinese prickly ash, returns spleen, stomach meridian；There are fragrant stomach invigorating, warming spleen and stomach for dispelling cold, damp dispelling and pain relieving, desinsection removing toxic substances, antipruritic solution
The effect of raw meat.The mouthfeel of fiber crops can be increased on the basis of peppery in fish material reason bottom material, making entirety, taste is better.
Thick broad-bean sauce is a kind of seasoning being brewed by various microbial actions in bean product.Containing capsicum, semen viciae fabae,
Edible salt, wheat flour etc., taste is spicy, strong, increases the flavor of fish material reason bottom material.
In addition, the fish material manages bottom material also added with suitable white sugar and white wine to adjust mouthfeel.Meanwhile white wine can dissolve
The substance that fishy smell is generated in the flesh of fish removes it along with the volatilization of white wine.
Further, according to parts by weight, the raw material of fish material reason bottom material further includes 1~5 part of spice.Preferably, fragrant
Pungent material includes at least one of cassia bark, cloves, nutmeg and fennel.Cassia bark conventional Chinese medicine, and be food flavor or culinary art
Condiment.The fragrant aroma containing volatile oil.Property heat, acrid-sweet flavor, gas fragrance, it is nontoxic, have dim stomach dispelling cold activate blood and relax tendons, promote blood circulation only
The function of pain and antidiarrheal.Cloves taste aromatic stomachic can be relieved abdominal bloating, increase gastric secretion, enhance digestion power, mitigate
Nausea and vomiting.Nutmeg also has effects that the puckery intestines of middle benefit gas, promoting the circulation of qi helps digestion as condiment.Main component contained by fennel is all fennel
Sesame oil, energy stimulating gastrointestinal neural blood vessel, promotes digestive juice secretion, increases gastrointestinal peristalsis, the gas accumulated is excluded, so having strong
The effect of stomach, promoting the circulation of qi.The addition of spice can increase the fragrance of fish material reason bottom material, increase unique flavor.
The embodiment of the invention also provides a kind of preparation methods of above-mentioned fish material reason bottom material, comprising: by rapeseed oil and lard
After decocting heat, with old ginger, Chinese prickly ash, rod chilli, thick broad-bean sauce, white sugar and white spirit mixed.
Further, first rapeseed oil being poured into and decocts heat in pot, the lard after adding fusing is heated to 300~350 DEG C,
5~10min is fried, old ginger, Chinese prickly ash, rod chilli, thick broad-bean sauce, white sugar and white wine are sequentially added.
Preferably, after rapeseed oil and lard are decocted heat, old ginger and Chinese prickly ash is first added, fries 2~5min；Wild mountain is added
Green pepper fries 2~5min；After going pouring part, thick broad-bean sauce is added, white sugar is added after quick-fried perfume；After stir-fry is sufficiently melted to white sugar, it is added white
Wine, it is off the pot after slightly stir-frying.
The embodiment of the invention also provides a kind of fish material reasons comprising: above-mentioned fish material reason bottom material is mixed with fish and is cooked
It arrives.Further, in cooking process, it is 1:1~5 that fish material, which manages bottom material and the mass ratio of fish,.By inventor's creative work
It was found that taste is better for the fish material reason cooked under the ratio.
Feature and performance of the invention are described in further detail with reference to embodiments.
Embodiment 1
Present embodiments provide a kind of fish material reason bottom material comprising:
Rapeseed oil 500g, lard 500g, Chinese prickly ash 15g, thick broad-bean sauce 150g, old ginger 500g, white sugar 30g, rod chilli 15g, with
And white wine 50g.
Preparation method includes:
S1. rapeseed oil is poured into pot, decocts heat, then pour into the lard after fusing.
S2. 300~350 DEG C are heated to, old ginger and Chinese prickly ash is added, stir-fry 2min.
S3. rod chilli is added, stir-fry 2min.
S4. pouring part is gone, thick broad-bean sauce is added, white sugar is added after quick-fried perfume.
S5. it fries to white sugar after sufficiently melting, white wine is added, it is off the pot.
Embodiment 2
Present embodiments provide a kind of fish material reason bottom material comprising:
Rapeseed oil 1000g, lard 1000g, Chinese prickly ash 5g, thick broad-bean sauce 75g, old ginger 1000g, white sugar 15g, rod chilli 10g, with
And white wine 100g.
Preparation method includes:
S1. rapeseed oil is poured into pot, decocts heat, then pour into the lard after fusing.
S2. 300~350 DEG C are heated to, old ginger and Chinese prickly ash is added, stir-fry 3min.
S3. rod chilli is added, stir-fry 5min.
S4. pouring part is gone, thick broad-bean sauce is added, white sugar is added after quick-fried perfume.
S5. it fries to white sugar after sufficiently melting, white wine is added, it is off the pot.
Embodiment 3
Present embodiments provide a kind of fish material reason bottom material comprising:
Rapeseed oil 700g, lard 800g, Chinese prickly ash 12g, thick broad-bean sauce 120g, old ginger 700g, white sugar 20g, rod chilli 13g, with
And white wine 70g.
Preparation method includes:
S1. rapeseed oil is poured into pot, decocts heat, then pour into the lard after fusing.
S2. 300~350 DEG C are heated to, old ginger and Chinese prickly ash is added, stir-fry 2min.
S3. rod chilli is added, stir-fry 2min.
S4. pouring part is gone, thick broad-bean sauce is added, white sugar is added after quick-fried perfume.
S5. it fries to white sugar after sufficiently melting, white wine is added, it is off the pot.
Embodiment 4
Present embodiments provide a kind of fish material reason bottom material comprising:
Rapeseed oil 800g, lard 700g, Chinese prickly ash 8g, thick broad-bean sauce 90g, old ginger 800g, white sugar 15g, rod chilli 15g, and
White wine 80g.
Preparation method includes:
S1. rapeseed oil is poured into pot, decocts heat, then pour into the lard after fusing.
S2. 300~350 DEG C are heated to, old ginger and Chinese prickly ash is added, stir-fry 2min.
S3. rod chilli is added, stir-fry 2min.
S4. pouring part is gone, thick broad-bean sauce is added, white sugar is added after quick-fried perfume.
S5. it fries to white sugar after sufficiently melting, white wine is added, it is off the pot.
Embodiment 5
Present embodiments provide a kind of fish material reason comprising fish material provided by embodiment 1 manages bottom material and 2.5kg
The flesh of fish.
Preparation method includes:
S1. fish material reason bottom material is poured into pot, is stir-fried.
S2. the flesh of fish is added, and adds water to and does not cross the flesh of fish, boils off the pot after 10~20min.
Embodiment 6
Present embodiments provide a kind of fish material reason comprising fish material provided by embodiment 2 manages bottom material and the fish of 3kg
Meat.
Preparation method includes:
S1. fish material reason bottom material is poured into pot, is stir-fried.
S2. the flesh of fish is added, and adds water to and does not cross the flesh of fish, boils off the pot after 10~20min.
Embodiment 7
Present embodiments provide a kind of fish material reason comprising fish material provided by embodiment 1 manages bottom material and the fish of 5kg
Meat.
Preparation method includes:
S1. fish material reason bottom material is poured into pot, is stir-fried.
S2. the flesh of fish is added, and adds water to and does not cross the flesh of fish, boils off the pot after 10~20min.
Test example
100 people of random investigation, wherein 18~25 years old age bracket accounts for 30%, 26~40 years old age bracket accounts for 40%, 41~
60 years old age brackets account for 30%, the fish material reason and two parts of (comparative examples 1 of commercially available Fish Filets in Hot Chili Oil finished product prepared respectively to embodiment 5~7
With comparative example 2) mouthfeel, fragrance and fishy smell evaluated, and scored mouthfeel and fragrance respectively with 10 points for full marks,
And average mark is calculated, test result is as shown in table 1.
1 fish material of table manages evaluation result
| Fragrance | Mouthfeel | Whether there is or not fishy smell | |
| Embodiment 5 | 8.6 | 9.2 | Without fishy smell |
| Embodiment 6 | 8.8 | 8.9 | Without fishy smell |
| Embodiment 7 | 9.0 | 8.6 | Without fishy smell |
| Comparative example 1 | 7.4 | 5.3 | There is obvious fishy smell |
| Comparative example 2 | 7.8 | 7.1 | Slightly fishy smell |
As can be seen from Table 1, the traction of the reason of fish material provided by the embodiment of the present invention 5~7 is higher, fragrance and mouth
The scoring of sense eliminates fishlike smell and mud fishy smell 8.6 or more well.And compare from the point of view of, commercially available Fish Filets in Hot Chili Oil at
Product then fail the fishy smell for eliminating the flesh of fish completely, and what fragrance and mouth feel score were subject to is affected, and fail to reach 8 points or more.
In conclusion the embodiment of the invention provides a kind of fish materials to manage bottom material, using rapeseed oil and lard as substrate, it is added
The seasoning of the auxiliary materials such as Chinese prickly ash, thick broad-bean sauce, old ginger, white sugar, rod chilli, white wine.Its selected material, collocation are rationally expected with fish together
When reason, fishlike smell and mud fishy smell can be effectively removed, and keeps the perfume of the flesh of fish tender.
The embodiment of the present invention also provides a kind of method of above-mentioned fish material reason bottom material, after rapeseed oil and lard are decocted heat, with
Old ginger, Chinese prickly ash, rod chilli, thick broad-bean sauce, white sugar and white spirit mixed.Its manufacture craft is simple, it is low in cost, convenient for operating and push away
Extensively.
The embodiment of the present invention also provides a kind of fish material reason, cooks after managing bottom material and fish mixing by above-mentioned fish material,
The flesh of fish is tasty and delicious, delicious flavour, and eliminates fishlike smell and mud fishy smell well.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of fish material manages bottom material, which is characterized in that according to parts by weight, the raw material of the fish material reason bottom material includes: rapeseed oil
500~1000 parts, 500~1000 parts of lard, 5~15 parts of Chinese prickly ash, 75~150 parts of thick broad-bean sauce, 500~1000 parts of old ginger, white sugar
15~30 parts, 10~15 parts of rod chilli and 50~100 parts of white wine.
2. fish material according to claim 1 manages bottom material, which is characterized in that according to parts by weight, the fish material reason bottom material
Raw material includes: 500~800 parts of the rapeseed oil, 500~800 parts of the lard, 8~13 parts of the Chinese prickly ash, the thick broad-bean sauce 90
~120 parts, 500~800 parts of the old ginger, 15~20 parts of the white sugar, 10~15 parts of the rod chilli and the white wine 50
~80 parts.
3. fish material according to claim 2 manages bottom material, which is characterized in that according to parts by weight, the fish material reason bottom material
Raw material includes: 700~800 parts of the rapeseed oil, 700~800 parts of the lard, 10~12 parts of the Chinese prickly ash, the thick broad-bean sauce
100~120 parts, 700~800 parts of the old ginger, 18~20 parts of the white sugar, 13~15 parts of the rod chilli and described white
70~80 parts of wine.
4. described in any item fish materials manage bottom material according to claim 1~3, which is characterized in that the old ginger and the rod chilli
It is after salt water is brewed.
5. fish material according to claim 4 manages bottom material, which is characterized in that according to parts by weight, the fish material reason bottom material
Raw material further includes 1~5 part of spice.
6. fish material according to claim 5 manages bottom material, which is characterized in that the spice includes cassia bark, cloves, nutmeg
And at least one of fennel.
7. a kind of preparation method of fish material reason bottom material as described in any one of claims 1 to 6, which is characterized in that by the dish
After seed oil and the lard decoct heat, with the old ginger, the Chinese prickly ash, the rod chilli, the thick broad-bean sauce, the white sugar and described
White spirit mixed.
8. preparation method according to claim 7, which is characterized in that the institute by the vegetable seed fry heat, after fusing is added
Lard is stated, is heated to 300~350 DEG C, 5~10min is fried, sequentially adds the old ginger, the Chinese prickly ash, the rod chilli, institute
State thick broad-bean sauce, the white sugar and the white wine.
9. a kind of fish material reason, which is characterized in that the described in any item fish material reason bottom materials of claim 1~6 are mixed cooking with fish
It obtains.
10. fish material reason according to claim 9, which is characterized in that the fish material reason bottom material and the mass ratio of the fish are
1:1~5.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811521784.7A CN109511938A (en) | 2018-12-12 | 2018-12-12 | A kind of fish material reason bottom material and preparation method thereof and fish material reason |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811521784.7A CN109511938A (en) | 2018-12-12 | 2018-12-12 | A kind of fish material reason bottom material and preparation method thereof and fish material reason |
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Application publication date: 20190326 |
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