CN110269208A - 送福利秘制烤鱼 - Google Patents
送福利秘制烤鱼 Download PDFInfo
- Publication number
- CN110269208A CN110269208A CN201910603945.5A CN201910603945A CN110269208A CN 110269208 A CN110269208 A CN 110269208A CN 201910603945 A CN201910603945 A CN 201910603945A CN 110269208 A CN110269208 A CN 110269208A
- Authority
- CN
- China
- Prior art keywords
- fish
- tripping
- welfare
- secret
- grilled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 50
- 235000015067 sauces Nutrition 0.000 claims abstract description 17
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 238000002386 leaching Methods 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims description 17
- 240000008574 Capsicum frutescens Species 0.000 claims description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 13
- 235000008397 ginger Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 12
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 239000002199 base oil Substances 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 9
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 8
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 8
- 240000002853 Nelumbo nucifera Species 0.000 claims description 8
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 8
- 244000082204 Phyllostachys viridis Species 0.000 claims description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 8
- 244000061456 Solanum tuberosum Species 0.000 claims description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 239000011425 bamboo Substances 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 8
- 235000004611 garlic Nutrition 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 235000014101 wine Nutrition 0.000 claims description 8
- 239000003205 fragrance Substances 0.000 claims description 6
- 240000000467 Carum carvi Species 0.000 claims description 5
- 235000005747 Carum carvi Nutrition 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 244000170916 Paeonia officinalis Species 0.000 claims description 5
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 244000000231 Sesamum indicum Species 0.000 claims description 5
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 240000007124 Brassica oleracea Species 0.000 claims description 4
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 4
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 4
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 4
- 244000304337 Cuminum cyminum Species 0.000 claims description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000013527 bean curd Nutrition 0.000 claims description 4
- 238000002224 dissection Methods 0.000 claims description 4
- 239000008157 edible vegetable oil Substances 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 235000019991 rice wine Nutrition 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 235000013547 stew Nutrition 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 240000003889 Piper guineense Species 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 7
- 238000002360 preparation method Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 10
- 244000203593 Piper nigrum Species 0.000 description 4
- 241000237502 Ostreidae Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000020636 oyster Nutrition 0.000 description 2
- 241001517086 Iris laevigata Species 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- 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)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及到送福利秘制烤鱼，其制备方法涉及到切鱼、腌鱼、配料、备菜、制备酱汁、淋油等工艺，主要通过酱汁和烘烤技术达到想要的美味。
Description
技术领域
本发明涉及食品领域，尤其指一种送福利秘制烤鱼的做法，属于食品加工领域。
背景技术
近年来，烤鱼越来越受到大家的欢迎，但是烤鱼店的烤鱼一般会添加很多的香料，而且吃很多次都觉得不够鲜嫩，所以研究了一种不添加香料就能非常鲜香，而且又肉质鲜嫩的烤鱼。
发明内容
本发明就是要针对上述现状而提供一种既吃的安心舒心又味道鲜嫩烤鱼制做方法。
本发明所提供的既吃的安心舒心又味道鲜美的香辣烤鱼制做方法为：
（1）切鱼，用清水洗净、去掉鱼牙，去掉内脏，在有鱼骨的一侧花刀打深打密，另一侧无鱼骨处打浅花刀；
（2）腌鱼，将鱼刨开平铺在盘中依次放入食用油、料酒、盐、花椒、胡椒粉、洋葱、米酒腌制30分钟。
（3）配料，干辣椒花椒、老姜、大蒜、大葱、放入碗中加温水浸泡回软剁碎备用；
（4）备菜，土豆洗净切条，笋切条，藕切片，娃娃菜切条，腐竹泡发切段，大葱切断，姜切滚刀块，依次分开备用；
（5）制备酱汁，锅上火放入底油下入大蒜榨汁机黄色，下入姜、葱段，下入郫县辣椒酱、香叶煸炒出红油，下入剁好的辣椒酱、老干妈、孜然粉，煸炒出香味，烹入料酒下入清水烧开调味，盐、糖、鸡精大火烧开下入炸好的鱼改成小火炖制5分钟倒在放有土豆、笋、藕的烤炉盘中，点上酒精炉；
（6）淋油，锅上火留有底油下入辣椒段炸至深红色倒在鱼身上撒上果仁、芝麻、香菜上桌即可。
作为改进，在放入姜汁之前在鱼上刷上一层1-1.5mm厚度的蚝油调味料：取蚝油10克，葱油6克，黑椒酱4克，味精1克，鸡精1克，生抽2克配制而成。
本发明的有益效果：采用此烤鱼原料配方烤制的烤鱼具有香、爽、
辣等口感，不油腻，具有促进消化，增强食欲之感等优点。且采用该方法加工的鱼，肉质酥嫩，配料入味均匀，营养保持均衡，不流失。且此工艺加工过程简单，运输方便快捷，适合各个中、大型餐馆批量制作，且保质保量。人们食用采用此方法制成的烤鱼不仅能防止三高，还能增强免疫力及抵抗力，减少人体脂肪。
具体实施方式：
本具体实施方案采用以下技术方案：
实施例一：
（1）切鱼，取大小约2kg的黑鱼用清水洗净、去掉鱼牙，去掉内脏，在有鱼骨的一侧花刀打深打密，另一侧无鱼骨处打浅花刀；
（2）腌鱼，将鱼刨开平铺在盘中依次放入食用油、料酒、盐、花椒、胡椒粉、洋葱、米酒腌制30分钟。
（3）配料，干辣椒花椒、老姜、大蒜、大葱、放入碗中加温水浸泡回软剁碎备用；
（4）备菜，土豆洗净切条，笋切条，藕切片，娃娃菜切条，腐竹泡发切段，大葱切断，姜切滚刀块，依次分开备用；
（5）制备酱汁，锅上火放入底油下入大蒜榨汁机黄色，下入姜、葱段，下入郫县辣椒酱、香叶煸炒出红油，下入剁好的辣椒酱、老干妈、孜然粉，煸炒出香味，烹入料酒下入清水烧开调味，盐、糖、鸡精大火烧开下入炸好的鱼改成小火炖制5分钟倒在放有土豆、笋、藕的烤炉盘中，点上酒精炉；
（6）淋油，锅上火留有底油下入辣椒段炸至深红色倒在鱼身上撒上果仁、芝麻、香菜上桌即可。
实施例二：
（1）切鱼，取大小约2kg的草鱼用清水洗净、去掉鱼牙，去掉内脏，在有鱼骨的一侧花刀打深打密，另一侧无鱼骨处打浅花刀；
（2）腌鱼，将鱼刨开平铺在盘中依次放入食用油、料酒、盐、花椒、胡椒粉、洋葱、米酒腌制30分钟。
（3）配料，干辣椒花椒、老姜、大蒜、大葱、放入碗中加温水浸泡回软剁碎备用；
（4）备菜，土豆洗净切条，笋切条，藕切片，娃娃菜切条，腐竹泡发切段，大葱切断，姜切滚刀块，依次分开备用；
（5）制备酱汁，锅上火放入底油下入大蒜榨汁机黄色，下入姜、葱段，下入郫县辣椒酱、香叶煸炒出红油，下入剁好的辣椒酱、老干妈、孜然粉，煸炒出香味，烹入料酒下入清水烧开调味，盐、糖、鸡精大火烧开下入炸好的鱼改成小火炖制5分钟倒在放有土豆、笋、藕的烤炉盘中，点上酒精炉；
（6）淋油，锅上火留有底油下入辣椒段炸至深红色倒在鱼身上撒上果仁、芝麻、香菜上桌即可。
Claims (3)
1.送福利秘制烤鱼，其特征包括以下步骤，
（1）切鱼，选择草鱼、清江鱼、黑鱼、江团或者江里，用清水洗净、去掉鱼牙，去掉内脏，在有鱼骨的一侧花刀打深打密，另一侧无鱼骨处打浅花刀；
（2）腌鱼，将鱼刨开平铺在盘中依次放入食用油、料酒、盐、花椒、胡椒粉、洋葱、米酒腌制30分钟；
（3)配料，干辣椒花椒、老姜、大蒜、大葱、放入碗中加温水浸泡回软剁碎备用；
(4)备菜，土豆洗净切条，笋切条，藕切片，娃娃菜切条，腐竹泡发切段，大葱切断，姜切滚刀块，依次分开备用；
(5)制备酱汁，锅上火放入底油下入大蒜榨汁机黄色，下入姜、葱段，下入郫县辣椒酱、香叶煸炒出红油，下入剁好的辣椒酱、老干妈、孜然粉，煸炒出香味，烹入料酒下入清水烧开调味，盐、糖、鸡精大火烧开下入炸好的鱼改成小火炖制5分钟倒在放有土豆、笋、藕的烤炉盘中，点上酒精炉；
(6)淋油，锅上火留有底油下入辣椒段炸至深红色倒在鱼身上撒上果仁、芝麻、香菜上桌即可。
2.根据权利要求1所述的送福利秘制烤鱼，其特征是锅上火留有底油下入辣椒段炸至深红色倒在鱼身上撒上果仁、芝麻、香菜上桌。
3.根据权利要求2所述的送福利秘制烤鱼，其特征是取烤鱼在80-100摄氏度的温度下烘烤，以获得烤鱼在含水量少于30%，熟度8成的外焦里嫩的效果。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910603945.5A CN110269208A (zh) | 2019-07-05 | 2019-07-05 | 送福利秘制烤鱼 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910603945.5A CN110269208A (zh) | 2019-07-05 | 2019-07-05 | 送福利秘制烤鱼 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110269208A true CN110269208A (zh) | 2019-09-24 |
Family
ID=67962990
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910603945.5A Pending CN110269208A (zh) | 2019-07-05 | 2019-07-05 | 送福利秘制烤鱼 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110269208A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114831280A (zh) * | 2022-05-30 | 2022-08-02 | 甘肃和泰央厨食品有限公司 | 一款酱焖深海鲽鱼及其制作方法 |
-
2019
- 2019-07-05 CN CN201910603945.5A patent/CN110269208A/zh active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114831280A (zh) * | 2022-05-30 | 2022-08-02 | 甘肃和泰央厨食品有限公司 | 一款酱焖深海鲽鱼及其制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578612A (zh) | 一种辣子鸡制品的加工方法 | |
| US20180116262A1 (en) | Method for cooking a chicken with an overcooked rice crust | |
| CN103300344B (zh) | 一种南瓜排骨酱及其制备方法 | |
| CN101785540A (zh) | 一种拌饭及其制备方法 | |
| CN103734784A (zh) | 合川肉片加工方法 | |
| CN104473140A (zh) | 八宝辣酱及其制备方法 | |
| CN107348386A (zh) | 一种补气健脾鸡的制作方法 | |
| CN110269208A (zh) | 送福利秘制烤鱼 | |
| CN102475235A (zh) | 一种五香口味的茄子罐头生产工艺 | |
| Fernandez | Chinese food in the Philippines: Indigenization and transformation | |
| CN101946931B (zh) | 火锅及其制作方法 | |
| Oommen et al. | Further processing of duck meat and egg | |
| CN109938299A (zh) | 一种胡萝卜木耳饺子的制作方法 | |
| CN1994139A (zh) | 一种风味酥锅菜肴及制作方法 | |
| CN110122844A (zh) | 一种复合川椒酱汁及其制备方法 | |
| CN107647299A (zh) | 用于煮食的清水牛排 | |
| CN104336657A (zh) | 一种特色肉类食品烹饪方法 | |
| KR102378655B1 (ko) | 냉짬뽕의 제조방법 | |
| KR102516510B1 (ko) | 파스타 제조방법 | |
| KR100525277B1 (ko) | 가금류의 숯불 훈제 전골의 조리방법 | |
| KR20170012624A (ko) | 굴크로켓 및 그 제조방법 | |
| KR101782798B1 (ko) | 빠네치킨의 제조방법 | |
| KR20160133203A (ko) | 닭 전골의 제조방법 및 그 닭 전골 | |
| CN108618003A (zh) | 一种香辣烤鱼的做法 | |
| White | Anglo-Indian Delicacies: Vintage and Contempory Cuisine from Colonial India |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190924 |