CN110537682A - Preparation formula and preparation method of catfish made of tinfoil - Google Patents
Preparation formula and preparation method of catfish made of tinfoil Download PDFInfo
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- CN110537682A CN110537682A CN201910985839.8A CN201910985839A CN110537682A CN 110537682 A CN110537682 A CN 110537682A CN 201910985839 A CN201910985839 A CN 201910985839A CN 110537682 A CN110537682 A CN 110537682A
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- 241001233037 catfish Species 0.000 title claims abstract description 76
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 238000009472 formulation Methods 0.000 title description 2
- 239000000843 powder Substances 0.000 claims abstract description 58
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 46
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 44
- 239000006002 Pepper Substances 0.000 claims abstract description 44
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 44
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 44
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 44
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 35
- 238000010411 cooking Methods 0.000 claims abstract description 18
- 244000291564 Allium cepa Species 0.000 claims abstract description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 16
- 235000008397 ginger Nutrition 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 16
- 235000014101 wine Nutrition 0.000 claims abstract description 16
- 241000287828 Gallus gallus Species 0.000 claims abstract description 15
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 15
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 15
- 235000015278 beef Nutrition 0.000 claims abstract description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 15
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 239000003610 charcoal Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 241000722363 Piper Species 0.000 claims description 42
- 240000000467 Carum carvi Species 0.000 claims description 15
- 235000005747 Carum carvi Nutrition 0.000 claims description 15
- 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 15
- 229940029982 garlic powder Drugs 0.000 claims description 14
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 13
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 6
- 229910052799 carbon Inorganic materials 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 210000002816 gill Anatomy 0.000 claims description 6
- 210000001835 viscera Anatomy 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- XOLBLPGZBRYERU-UHFFFAOYSA-N tin dioxide Chemical compound O=[Sn]=O XOLBLPGZBRYERU-UHFFFAOYSA-N 0.000 claims 4
- 238000004519 manufacturing process Methods 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 14
- 235000013372 meat Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 244000018436 Coriandrum sativum Species 0.000 abstract 1
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 12
- 241000746809 Silurus meridionalis Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000002560 therapeutic procedure Methods 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241001417871 Silurus asotus Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000002449 bone cell Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000004936 stimulating effect 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
- 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
- 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
Abstract
The invention discloses a preparation formula and a preparation method of a tin-paper catfish, and solves the problems that the existing catfish is simple in preparation method and single in eating method, cannot meet taste requirements of people, is easy to cause nutrition loss of the catfish, destroys the original taste of the catfish, and is not fresh and tender enough in meat quality. The invention comprises the following raw materials by weight: 1.5-1.8 jin of whole catfish, 3-10 g of shredded scallion, 3-10 g of coriander section, 0.5-2 g of salt, 2-6 g of monosodium glutamate, 2-6 g of chicken essence, 15-60 g of light soy sauce, 5-20 g of dark soy sauce, 3-10 g of ginger, 0.5-2 g of pepper, 0.5-2 g of aniseed, 1.5-6 g of Thai pepper powder, 1.5-6 g of beef powder, 1.5-6 g of chicken powder, 5-20 g of cooking wine and 5-20 g of seasoning oil. The catfish is prepared by wrapping the catfish with the tinfoil and then baking the catfish with the charcoal, so that the catfish can be concentrated in taste and delicious in taste.
Description
Technical Field
The invention relates to the field of food, in particular to a making formula and a making method of a silurus asotus.
Background
Catfish is an aquatic product with rich nutrients, delicious taste, relatively low cost and rich nutrients including lecithin, protein, amino acids essential to human body, calcium, phosphorus, zinc, magnesium, iron, iodine, etc. Because the protein contained in the catfish is easy to be attracted and utilized by the human body, the abundant phospholipid can nourish the brain to benefit intelligence, and the microelements such as calcium, phosphorus, zinc and the like are also the main components of the bone cell metabolism of the human body, the catfish can relieve the fatigue of the human body and increase the activity by properly eating the catfish, and is cheap and delicious; the catfish is sweet in taste and warm in nature and has the effects of tonifying middle-jiao and yang, promoting urination, treating edema and the like; the catfish not only has rich nutrition like other fish, but also has tender meat quality and more protein and fat, and has better food therapy effect on weak, weak and malnutrition people. And the catfish is a good product for promoting lactation, has the functions of nourishing yin and blood, tonifying middle-jiao energy, stimulating appetite and inducing diuresis, and is a necessary food for postpartum diet therapy and nourishing. However, the existing method for cooking catfish is simple, steaming, stewing, soup boiling, braising, meat ball making and the like are generally adopted, the method for cooking the catfish leads to single eating method of the catfish and can not meet the taste requirement of people, the method for braising, stewing and soup boiling can easily cause nutrition loss of the catfish, the original taste of the catfish is damaged, the meat quality is not fresh and tender enough, and the requirement of people on the original taste and flavor of food can not be met.
Disclosure of Invention
The technical problems to be solved by the invention are that the existing catfish is simple in preparation method and single in eating method, cannot meet the taste requirements of people, cannot meet the requirements of people on various food tastes, is easy to cause the nutrition loss of the catfish, destroys the original taste of the catfish, and is not fresh and tender enough in meat quality, and the preparation formula and the preparation method of the tin-paper catfish are provided.
In order to solve the technical problems, the invention adopts the following technical scheme: a preparation formula of a silurus meridionalis comprises the following raw materials by weight: 1.5-1.8 jin of the whole catfish, and seasoning: 3-10 g of chopped scallion, 3-10 g of caraway, 0.5-2 g of salt, 2-6 g of monosodium glutamate, 2-6 g of chicken essence, 15-60 g of fresh soy sauce, 15-60 g of light soy sauce, 5-20 g of dark soy sauce, 3-10 g of ginger, 0.5-2 g of pepper, 0.5-2 g of aniseed, 1.5-6 g of Thai pepper powder, 1.5-6 g of beef powder, 1.5-6 g of chicken powder, 2-6 g of Xianweibao, 5-20 g of cooking wine, 5-20 g of seasoning oil, 3-10 g of garlic powder, 3-10 g of chive powder and 1.5-6 g of Thai pepper powder.
1.6 jin of the whole catfish, seasoning: 6 g of shredded scallion, 6 g of caraway, 1 g of salt, 4 g of monosodium glutamate, 4 g of chicken essence, 35 g of first-grade fresh soy sauce, 35 g of light soy sauce, 12 g of dark soy sauce, 6 g of ginger, 1 g of pepper, 1 g of aniseed, 4 g of Thai pepper powder, 4 g of beef powder, 4 g of chicken powder, 4 g of Xianweibao, 10 g of cooking wine, 10 g of seasoning oil, 6 g of garlic powder, 6 g of chive powder and 6 g of Thai pepper powder.
A method for making a catfish with tinfoil comprises the following steps: firstly, selecting a catfish with the weight of 1.5-1.8 jin, removing gills, removing internal organs, cutting a flower knife, and putting into a tin foil bag; secondly, seasoning is added into the tin paper bag in the step I: 3-10 g of shredded scallion, 3-10 g of caraway, 0.5-2 g of salt, 2-6 g of monosodium glutamate, 2-6 g of chicken essence, 15-60 g of fresh soy sauce, 15-60 g of light soy sauce, 5-20 g of dark soy sauce, 3-10 g of ginger, 0.5-2 g of pepper, 0.5-2 g of aniseed, 1.5-6 g of Thai pepper powder, 1.5-6 g of beef powder, 1.5-6 g of chicken powder, 2-6 g of delicate flavor treasure, 5-20 g of cooking wine and 5-20 g of seasoning oil, then stacking and sealing tin paper bags, and placing the tin paper bags into carbon and baking the tin paper bags for 15 minutes. The invention selects the catfish with the size of 1.5 jin to 1.8 jin when selecting the catfish, so that the meat quality of the catfish with the size is the most fresh and tender, because the meat of the small catfish is too tender, and the meat quality of the large catfish is too thick and is not tasty.
And step two, after the catfish and seasoning tin-coated paper bag is baked by charcoal fire, opening the tin-coated paper bag for serving, and after serving, spreading 3-10 g of garlic powder, 3-10 g of chive powder and 1.5-6 g of Thai pepper powder on the catfish for eating.
The method for making the catfish by baking the catfish with the charcoal after wrapping the catfish with the tin foil can enable the taste of the catfish to be more concentrated and the taste to be more delicious, removes fishy smell of the catfish with cooking wine, caraway, ginger and the like in the baking process, retains the original delicate flavor of fish, and enables the fish to be fresh, tender and fragrant after the tin foil is opened.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without inventive effort based on the embodiments of the present invention, are within the scope of the present invention.
Example 1
A preparation formula of a silurus meridionalis comprises the following raw materials by weight: 1.6 jin of the whole catfish, seasoning: 6 g of shredded scallion, 6 g of caraway, 1 g of salt, 4 g of monosodium glutamate, 4 g of chicken essence, 35 g of first-grade fresh soy sauce, 35 g of light soy sauce, 12 g of dark soy sauce, 6 g of ginger, 1 g of pepper, 1 g of aniseed, 4 g of Thai pepper powder, 4 g of beef powder, 4 g of chicken powder, 4 g of Xianweibao, 10 g of cooking wine, 10 g of seasoning oil, 6 g of garlic powder, 6 g of chive powder and 6 g of Thai pepper powder. The one-grade fresh soy sauce is one-grade fresh soy sauce of Haitian seasoning food Co., Ltd, and the delicate flavor treasure is Taitai le delicate flavor treasure.
A method for making a catfish with tinfoil comprises the following steps: firstly, selecting a catfish with the weight of 1.6 jin, removing gills, removing internal organs, cutting a flower knife, and putting into a tin foil bag; secondly, 6 g of shredded scallion, 6 g of caraway, 1 g of salt, 4 g of monosodium glutamate, 4 g of chicken essence, 35 g of first-grade fresh soy sauce, 35 g of light soy sauce, 12 g of dark soy sauce, 6 g of ginger, 1 g of pepper, 1 g of aniseed, 4 g of Thai pepper powder, 4 g of beef powder, 4 g of chicken powder, 4 g of delicate flavor treasure, 10 g of cooking wine and 10 g of seasoning oil are added into the tin paper bag obtained in the first step, then the tin paper bag is stacked and sealed, and the mixture is roasted for 15 minutes by putting carbon fire. And secondly, baking the catfish and the tin paper bag wrapped with the seasoning by using charcoal fire, opening the tin paper bag to remove the dish, and scattering 6 g of garlic powder, 6 g of chive powder and 6 g of Thai pepper powder on the catfish after the dish is removed, so that the catfish can be eaten.
Example 2
A preparation formula of a silurus meridionalis comprises the following raw materials by weight: 1.5 jin of the whole catfish, seasoning: 3 g of shredded scallion, 3 g of caraway, 0.5 g of salt, 2 g of monosodium glutamate, 2 g of chicken essence, 15 g of fresh soy sauce, 15 g of light soy sauce, 5 g of dark soy sauce, 3 g of ginger, 0.5 g of pepper, 0.5 g of aniseed, 1.5 g of Thai pepper powder, 1.5 g of beef powder, 1.5 g of chicken powder, 2 g of Xianweibao, 5 g of cooking wine, 5 g of seasoning oil, 3 g of garlic powder, 3 g of chive powder and 1.5 g of Thai pepper powder.
A method for making a catfish with tinfoil comprises the following steps: firstly, selecting a catfish with the weight of 1.5 jin, removing gills, removing internal organs, cutting a flower knife, and putting into a tin foil bag; secondly, seasoning is added into the tin paper bag in the step I: 3 g of shredded scallion, 3 g of caraway, 0.5 g of salt, 2 g of monosodium glutamate, 2 g of chicken essence, 15 g of fresh soy sauce, 15 g of light soy sauce, 5 g of dark soy sauce, 3 g of ginger, 0.5 g of pepper, 0.5 g of aniseed, 1.5 g of Thai pepper powder, 1.5 g of beef powder, 1.5 g of chicken powder, 2 g of delicate flavor treasure, 5 g of cooking wine and 5 g of seasoning oil, then overlapping tin paper bags, sealing and roasting for 15 minutes by putting carbon fire. And secondly, baking the catfish and the tin paper bag wrapped with the seasoning by using charcoal fire, opening the tin paper bag, and spreading 3 g of garlic powder, 3 g of chive powder and 1.5 g of Thai pepper powder on the catfish after the dish is released, so that the catfish can be eaten.
Example 3
A preparation formula of a silurus meridionalis comprises the following raw materials by weight: 1.8 jin of the whole catfish, seasoning: 10 g of shredded scallion, 10 g of caraway, 2 g of salt, 6 g of monosodium glutamate, 6 g of chicken essence, 60 g of first-grade fresh soy sauce, 60 g of light soy sauce, 20 g of dark soy sauce, 10 g of ginger, 2 g of pepper, 2 g of aniseed, 6 g of Thai pepper powder, 6 g of beef powder, 6 g of chicken powder, 6 g of Xianweibao, 20 g of cooking wine, 20 g of seasoning oil, 10 g of garlic powder, 10 g of chive powder and 6 g of Thai pepper powder.
A method for making a catfish with tinfoil comprises the following steps: firstly, selecting a catfish with the weight of 1.8 jin, removing gills, removing internal organs, cutting a flower knife, and putting into a tin foil bag; secondly, seasoning is added into the tin paper bag in the step I: 10 g of shredded scallion, 10 g of caraway, 2 g of salt, 6 g of monosodium glutamate, 6 g of chicken essence, 60 g of fresh soy sauce, 60 g of light soy sauce, 20 g of dark soy sauce, 10 g of ginger, 2 g of pepper, 2 g of aniseed, 6 g of Thai pepper powder, 6 g of beef powder, 6 g of chicken powder, 6 g of delicate flavor, 20 g of cooking wine and 20 g of seasoning oil, then overlapping and sealing tin paper bags, and putting the tin paper bags into carbon for roasting for 15 minutes. And secondly, baking the catfish and the tin paper bag wrapped with the seasoning by using charcoal fire, opening the tin paper bag to remove the dish, and scattering 10 g of garlic powder, 10 g of chive powder and 6 g of Thai pepper powder on the catfish after the dish is removed.
Example 4
A preparation formula of a silurus meridionalis comprises the following raw materials by weight: 1.7 jin of the whole catfish, seasoning: the seasoning comprises 8 g of shredded scallion, 8 g of caraway, 1.5 g of salt, 5 g of monosodium glutamate, 3 g of chicken essence, 50 g of first-grade fresh soy sauce, 30 g of light soy sauce, 15 g of dark soy sauce, 8 g of ginger, 1.5 g of pepper, 1.5 g of aniseed, 4 g of Thai pepper powder, 4 g of beef powder, 6 g of chicken powder, 5 g of delicate flavor, 15 g of cooking wine, 15 g of seasoning oil, 8 g of garlic powder, 8 g of shallot powder and 5 g of Thai pepper powder.
A method for making a catfish with tinfoil comprises the following steps: firstly, selecting a catfish with the weight of 1.7 jin, removing gills, removing internal organs, cutting a flower knife, and putting into a tin foil bag; and secondly, adding 8 g of shredded scallion, 8 g of caraway section, 1.5 g of salt, 5 g of monosodium glutamate, 3 g of chicken essence, 50 g of first-grade fresh soy sauce, 30 g of light soy sauce, 15 g of dark soy sauce, 8 g of ginger, 1.5 g of pepper, 1.5 g of aniseed, 4 g of Thai pepper powder, 4 g of beef powder, 6 g of chicken powder, 5 g of Xianweibao, 15 g of cooking wine and 15 g of seasoning oil into the tin paper bag obtained in the step I, stacking the tin paper bag, sealing, and roasting for 15 minutes by putting carbon fire. And secondly, baking the catfish and the tin paper bag wrapped with the seasoning by using charcoal fire, opening the tin paper bag to remove the dish, and scattering 8 g of garlic powder, 8 g of chive powder and 5 g of Thai pepper powder on the catfish after the dish is removed, so that the catfish can be eaten.
Claims (4)
1. The preparation formula of the tin-paper catfish is characterized by comprising the following raw materials by weight: 1.5-1.8 jin of the whole catfish, and seasoning: 3-10 g of chopped scallion, 3-10 g of caraway, 0.5-2 g of salt, 2-6 g of monosodium glutamate, 2-6 g of chicken essence, 15-60 g of fresh soy sauce, 15-60 g of light soy sauce, 5-20 g of dark soy sauce, 3-10 g of ginger, 0.5-2 g of pepper, 0.5-2 g of aniseed, 1.5-6 g of Thai pepper powder, 1.5-6 g of beef powder, 1.5-6 g of chicken powder, 2-6 g of Xianweibao, 5-20 g of cooking wine, 5-20 g of seasoning oil, 3-10 g of garlic powder, 3-10 g of chive powder and 1.5-6 g of Thai pepper powder.
2. The catfish cassiterite production formula according to claim 1, wherein the catfish cassiterite production formula comprises the following components: 1.6 jin of the whole catfish, and seasoning: 6 g of shredded scallion, 6 g of caraway, 1 g of salt, 4 g of monosodium glutamate, 4 g of chicken essence, 35 g of first-grade fresh soy sauce, 35 g of light soy sauce, 12 g of dark soy sauce, 6 g of ginger, 1 g of pepper, 1 g of aniseed, 4 g of Thai pepper powder, 4 g of beef powder, 4 g of chicken powder, 4 g of Xianweibao, 10 g of cooking wine, 10 g of seasoning oil, 6 g of garlic powder, 6 g of chive powder and 6 g of Thai pepper powder.
3. The method for making catfish according to any of claims 1-2, characterized in that it comprises the following steps: firstly, selecting a catfish with the weight of 1.5-1.8 jin, removing gills, removing internal organs, cutting a flower knife, and putting into a tin foil bag; secondly, seasoning is added into the tin paper bag in the step I: 3-10 g of shredded scallion, 3-10 g of caraway, 0.5-2 g of salt, 2-6 g of monosodium glutamate, 2-6 g of chicken essence, 15-60 g of fresh soy sauce, 15-60 g of light soy sauce, 5-20 g of dark soy sauce, 3-10 g of ginger, 0.5-2 g of pepper, 0.5-2 g of aniseed, 1.5-6 g of Thai pepper powder, 1.5-6 g of beef powder, 1.5-6 g of chicken powder, 2-6 g of delicate flavor treasure, 5-20 g of cooking wine and 5-20 g of seasoning oil, then stacking and sealing tin paper bags, and placing the tin paper bags into carbon and baking the tin paper bags for 15 minutes.
4. The method for making catfish according to claim 3, wherein: and step two, after the catfish and seasoning tin-coated paper bag is baked by charcoal fire, opening the tin-coated paper bag for serving, and after serving, spreading 3-10 g of garlic powder, 3-10 g of chive powder and 1.5-6 g of Thai pepper powder on the catfish for eating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910985839.8A CN110537682A (en) | 2019-10-16 | 2019-10-16 | Preparation formula and preparation method of catfish made of tinfoil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910985839.8A CN110537682A (en) | 2019-10-16 | 2019-10-16 | Preparation formula and preparation method of catfish made of tinfoil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110537682A true CN110537682A (en) | 2019-12-06 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112655936A (en) * | 2020-12-10 | 2021-04-16 | 三亚市海粉记食品科技有限公司 | Dry fishing powder special sauce |
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Application publication date: 20191206 |