CN113575873A - Preparation process of red oil grilled fish - Google Patents
Preparation process of red oil grilled fish Download PDFInfo
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- CN113575873A CN113575873A CN202110847082.3A CN202110847082A CN113575873A CN 113575873 A CN113575873 A CN 113575873A CN 202110847082 A CN202110847082 A CN 202110847082A CN 113575873 A CN113575873 A CN 113575873A
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Classifications
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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
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Abstract
The invention discloses a preparation process of red oil grilled fish, and relates to the technical field of grilled fish production. The preparation process of the red oil grilled fish comprises the following raw materials: ingredients are pickled in red oil, the ingredients are soaked to remove fishy smell, dishes are prepared, base powder and fresh fish, the preparation process of the red oil grilled fish enables the fishy smell of the fresh fish to be effectively relieved, the taste of the grilled fish is effectively improved, the medlar wine is used for replacing cooking wine in the raw materials soaked with the ingredients to remove the fishy smell, under the effect that the fishy smell is not removed, the grilled fish has certain yang-strengthening health-care effect, the operation is simple during baking, compared with baking by using a barbecue frame, on one hand, the convenience and uniformity of baking are effectively improved, the phenomenon that local fish is too hot due to uneven baking is avoided, on the other hand, the baking is carried out by brushing sauce for many times, the blending property and the pickling permeability of the taste of the red oil ingredients are effectively improved, and further the taste uniformity of the grilled fish is enhanced.
Description
Technical Field
The invention relates to the technical field of grilled fish production, in particular to a preparation process of a red oil grilled fish.
Background
The roasted fish is a special flavor snack with unique taste and rich nutrition, but the problem that the roasted fish cannot taste is often caused when part of the red oil roasted fish sold in the market at present is eaten, for example, a patent with the publication number of CN111329005A mainly takes the quick preparation as an innovation point, but the problem of no taste is still not solved, the fish meat is fishy when being eaten, the condition of troublesome preparation also exists, and the fish meat is generally placed on a grill to be continuously turned over, which brings certain inconvenience to operators, so the preparation process of the red oil roasted fish is provided at present.
Disclosure of Invention
The invention aims to provide a preparation process of red oil grilled fish, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation process of a red oil grilled fish comprises the following raw materials: the preparation process comprises the following steps: s1, fresh fish treatment: firstly, stunning prepared fresh fish, then using a disinfected cutter to cut a strip of opening from a tail top cutter, then cutting along the opening, cutting from the back to the head of the fresh fish, cleaning internal organs and gills of the fresh fish, scraping a black membrane in a abdominal cavity, then opening the fresh fish with the black membrane in a state that the fish is connected with the abdomen, cutting two ends of a fan with spines, inserting scissors along the lower edge of the spines, cutting the thickest meat shaft connected with main bones from bottom to top, naturally connecting the fish into sheets after being turned, and draining for later use after flushing blood;
s2, soaking the roasted fish: the fish dried and reserved in the S1 is placed in the fishy smell removing ingredient for soaking for 6 to 8 minutes, then fishing out the powder and draining, then uniformly coating the surface of the powder with the base powder, wherein the coating amount is required to be not excessive, then the red oil pickling ingredients are evenly coated on the surface of the fish, then the fish is placed on a frame in an oven, the oven is required to have the capability of heating up and down, the temperature is controlled at 160-, then taking out the pickled vegetable and coating the pickled vegetable on the surface of the pickled vegetable by using the red oil again, then controlling the temperature at 160-, then taking out and coating the surface of the pickled material with the red oil again, adding the pickled material into an oven, controlling the temperature at 160-180 ℃ again, and baking for 3-5 minutes to finish baking;
s3, dishing and packaging: and (4) placing the baked fish in the S2 into a plastic tray, placing a tray side dish in a dinner plate, pouring juice on the surface of the pickled fish with the red oil, packaging the fish with a vacuum packaging machine to obtain the finished product of the preparation process of the red oil baked fish, and packaging the finished product with equipment.
Preferably, the formula of the red oil pickling ingredient comprises the following raw materials; 150 portions of edible oil 130, 65-85 portions of dried pepper section, 20-30 portions of flavoring and 26-40 portions of flavoring.
Preferably, the edible oil is any three of vegetable oil, salad oil, lard oil and chicken fat, and the flavoring comprises the following raw materials in parts by weight: 2-3 parts of white sesame seeds, 1-2 parts of cassia bark, 2-3 parts of star anise, 1-2 parts of fructus amomi, 3-4 parts of bay leaves, 3-4 parts of green Chinese onions, 2-3 parts of ginger slices, 2-3 parts of garlic and 5-6 parts of green pepper, wherein the seasoning comprises the following raw materials in parts by weight: 4-7 parts of salt, 4-5.5 parts of chicken essence, 3-5.5 parts of soup-stock powder, 3-4 parts of monosodium glutamate, 3.5-5.5 parts of white sugar, 3.5-5.5 parts of spicy chicken fresh paste and 5-7 parts of Pixian bean paste.
Preferably, the preparation method of the red oil pickling ingredients comprises the following steps: s1, preprocessing: pouring salad oil into an iron pan, heating with slow fire, pouring the dry pepper sections with the corresponding parts into the iron pan, continuously turning over the dry pepper sections with a turner, cooling when the dry pepper sections are fried to be slightly burnt, and mashing the dry pepper sections for later use;
s2, decocting: adding the corresponding parts of edible oil into an iron bucket, heating the edible oil to be cooked for six times, simultaneously putting the corresponding parts of spices and seasonings into the iron bucket, maintaining the parts of spices and seasonings to be cooked for 10-14 minutes in the six times, immediately adding the ground chili powder for later use in S1 into the iron bucket, reducing the oil temperature to be cooked by four times of mature small fire, simultaneously slowly stirring the parts in the iron bucket by using an iron spoon, decocting for about 16-18 minutes to fish out the crushed materials of the spices and the seasonings, covering the iron bucket, and erecting on a small cooking bench to maintain constant temperature, thus obtaining the finished product of the seasoning for pickling the red oil.
Preferably, the soaking deodorization ingredients comprise the following raw materials in parts by weight: 74-94 parts of clear water, 8-10 parts of medlar wine, 5-6 parts of edible salt, 5-6 parts of dried chili, 3-4 parts of onion shreds, 3-4 parts of caraway stems, 3-4 parts of ginger slices, 3-4 parts of garlic slices, 3-4 parts of lemon slices, 1-2 parts of white vinegar and 5-6 parts of bay leaves.
Preferably, the preparation method of the soaked deodorization ingredients comprises the following steps: s1, mixing: preparing a plastic basin, adding the corresponding parts of clear water, medlar wine, edible salt, dried hot pepper, onion shreds, green Chinese onions, caraway stems, ginger slices, garlic slices, lemon slices, white vinegar and bay leaves into the plastic basin, simultaneously stirring the materials by holding an iron ladle by hand, and sealing the plastic basin for later use by using a cover after stirring for about 5-7 minutes;
s2, refrigerating: and (3) placing the sealed standby plastic basin in the S1 in a refrigerating chamber in a refrigerator, and then, keeping the temperature at 2-8 ℃ to obtain a finished product of the soaked fishy smell removing ingredient, wherein the operation is simple.
Preferably, the dish-loading side dish comprises the following raw materials in parts by weight: 6-8 parts of celery, 3-5 parts of fried peanuts, 4-6 parts of agaric, 8-10 parts of potato chips, 2-4 parts of lotus root slices and 3-6 parts of rice cake, and the potato chips, the lotus root slices and the rice cake need to be scalded for later use, so that the fullness feeling during the dish filling is improved.
Preferably, the base powder comprises the following raw materials in parts by weight: 2-3 parts of thirteen spices, 2-3 parts of cumin powder and 2-3 parts of salt-pepper powder, and the components are required to be uniformly stirred for later use to improve the taste of the roasted fish.
Preferably, the fresh fish is any one of grass carp, catfish and snakehead, so that the shop owner can conveniently make measures according to prices when purchasing the fresh fish.
Advantageous effects
Compared with the prior art, the invention provides a preparation process of the red oil grilled fish, which has the following beneficial effects:
1. according to the preparation process of the red oil grilled fish, the black film in the abdominal cavity is scraped off when the fresh fish is treated, the soaked fishy smell removing ingredients are used for soaking subsequently, the fishy smell of the fresh fish can be effectively lightened due to pairwise matching, the condition that the taste is not good due to too heavy fishy smell of the grilled fish is avoided, the taste of the grilled fish is effectively improved, the Chinese wolfberry wine is used for replacing cooking wine in the raw materials for soaking the fishy smell removing ingredients, and the grilled fish has a certain yang-tonifying health-care effect under the effect of not influencing fishy smell removal.
2. This preparation technology of roast fish of red oil, the operation is comparatively simple when the baking, compares in using the barbecue to carry out the baking, effectual convenience and the homogeneity that has improved the baking on the one hand, avoided the inhomogeneous phenomenon that leads to local flesh of fish to be too firewood of baking, on the other hand baking divide into and brushes the sauce many times and goes on, the effectual melting nature and the permeability that has improved the red oil and pickled ingredient taste, and then strengthened the taste homogeneity of roast fish, secondly, this specific operation of roast fish is fairly simple, facilitate promotion and use.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows: a preparation process of a red oil grilled fish comprises the following raw materials: the preparation process comprises the following steps of pickling ingredients with red oil, soaking and removing fishy smell ingredients, serving ingredients, base powder and fresh fish, wherein the fresh fish is any one of grass carp, catfish and snakehead, and the preparation process comprises the following steps: s1, fresh fish treatment: firstly, stunning prepared fresh fish, then using a disinfected cutter to cut a strip of opening from a tail top cutter, then cutting along the opening, cutting from the back to the head of the fresh fish, cleaning internal organs and gills of the fresh fish, scraping a black membrane in a abdominal cavity, then opening the fresh fish with the black membrane in a state that the fish is connected with the abdomen, cutting two ends of a fan with spines, inserting scissors along the lower edge of the spines, cutting the thickest meat shaft connected with main bones from bottom to top, naturally connecting the fish into sheets after being turned, and draining for later use after flushing blood; s2, soaking the roasted fish: placing the dried fish for standby in the S1 into a soaking and fishy smell removing ingredient for soaking for 6 minutes, then fishing out the fish for drying, immediately and uniformly coating the surface of the fish with base powder, wherein the coating amount is required to be not excessive, then uniformly coating the surface of the fish with a red oil pickling ingredient, then placing the fish on a shelf in an oven, wherein the oven is required to have the capability of heating up and down, the temperature is controlled to be 160 ℃, the baking time is 7 minutes, then taking out the fish, and reusing the red oil pickling ingredient for uniform coating, immediately and controlling the temperature to be 160 ℃, the baking time is 7 minutes, then taking out the fish, and reusing the red oil pickling ingredient for uniform coating, then adding the fish into the oven, controlling the temperature to be 160 ℃ again, and baking for 3 minutes to finish the baking; s3, dishing and packaging: and (4) placing the baked fish in the S2 into a plastic tray, placing a tray side dish in a dinner plate, pouring juice on the surface of the pickled fish with the red oil, packaging the fish with a vacuum packaging machine to obtain the finished product of the preparation process of the red oil baked fish, and packaging the finished product with equipment.
The formula of the chilli oil pickling ingredient comprises the following raw materials; 130 parts of edible oil, 65 parts of dried pepper segments, 20 parts of spices and 26 parts of seasonings.
The edible oil is any three combinations of vegetable oil, salad oil, lard oil and chicken fat, and the flavoring comprises the following raw materials in parts by weight: 2 parts of white sesame, 1 part of cassia bark, 2 parts of star anise, 1 part of fructus amomi, 3 parts of bay leaves, 3 parts of green Chinese onions, 2 parts of ginger slices, 2 parts of garlic and 5 parts of green Chinese prickly ash, wherein the seasoning comprises the following raw materials in parts by weight: 4 parts of salt, 4 parts of chicken essence, 3 parts of soup powder, 3 parts of monosodium glutamate, 3.5 parts of white sugar, 3.5 parts of spicy chicken fresh paste and 5 parts of Pixian bean paste.
The preparation method of the chilli oil pickling ingredients comprises the following steps: s1, preprocessing: pouring salad oil into an iron pan, heating with slow fire, pouring the dry pepper sections with the corresponding parts into the iron pan, continuously turning over the dry pepper sections with a turner, cooling when the dry pepper sections are fried to be slightly burnt, and mashing the dry pepper sections for later use; s2, decocting: adding the corresponding parts of edible oil into an iron bucket, heating the edible oil to be cooked for six times, simultaneously adding the corresponding parts of spices and seasonings into the iron bucket, maintaining the parts of spices and seasonings to be cooked for 10 minutes in the six times, immediately adding the chili powder smashed for later use in S1 into the iron bucket, cooling the oil temperature to be cooked by four times of mature small fire, slowly stirring the inside of the iron bucket by using an iron ladle, decocting for about 16 minutes to fish out the crushed materials of the spices and the seasonings, covering the upper part of the iron bucket, and erecting the iron bucket on a small cooking bench to maintain constant temperature, thus obtaining the finished product of the seasoning for pickling in the red oil.
The soaking deodorization ingredients comprise the following raw materials in parts by weight: 74 parts of clear water, 8 parts of medlar wine, 5 parts of edible salt, 5 parts of dried hot pepper, 3 parts of onion shreds, 3 parts of caraway stems, 3 parts of ginger slices, 3 parts of garlic slices, 3 parts of lemon slices, 1 part of white vinegar and 5 parts of fragrant leaves.
The preparation method of the soaked deodorization ingredients comprises the following steps: s1, mixing: preparing a plastic basin, adding the corresponding parts of clear water, medlar wine, edible salt, dried hot pepper, onion shreds, green Chinese onions, caraway stems, ginger slices, garlic slices, lemon slices, white vinegar and bay leaves into the plastic basin, simultaneously stirring the materials by holding an iron ladle, and sealing the plastic basin for later use by using a cover after stirring for about 5 minutes; s2, refrigerating: and (4) placing the sealed standby plastic basin in the S1 in a refrigerating chamber in a refrigerator, and then keeping the temperature at 2 ℃ to obtain a finished product of the soaked deodorization ingredients.
The dish-containing side dish comprises the following raw materials in parts by weight: 6 parts of celery, 3 parts of fried peanuts, 4 parts of agaric, 8 parts of potato chips, 2 parts of lotus root slices and 3 parts of rice cake, and blanching the mixture for later use.
The base powder comprises the following raw materials in parts by weight: 2 parts of thirteen spices, 2 parts of cumin powder and 2 parts of spiced salt powder, and the components are required to be uniformly stirred for later use.
Example two: a preparation process of a red oil grilled fish comprises the following raw materials: the preparation process comprises the following steps of pickling ingredients with red oil, soaking and removing fishy smell ingredients, serving ingredients, base powder and fresh fish, wherein the fresh fish is any one of grass carp, catfish and snakehead, and the preparation process comprises the following steps: s1, fresh fish treatment: firstly, stunning prepared fresh fish, then using a disinfected cutter to cut a strip of opening from a tail top cutter, then cutting along the opening, cutting from the back to the head of the fresh fish, cleaning internal organs and gills of the fresh fish, scraping a black membrane in a abdominal cavity, then opening the fresh fish with the black membrane in a state that the fish is connected with the abdomen, cutting two ends of a fan with spines, inserting scissors along the lower edge of the spines, cutting the thickest meat shaft connected with main bones from bottom to top, naturally connecting the fish into sheets after being turned, and draining for later use after flushing blood; s2, soaking the roasted fish: placing the dried fish for standby in the S1 into a soaking and fishy smell removing ingredient for soaking for 7 minutes, then fishing out the fish for drying, immediately and uniformly coating the surface of the fish with base powder, wherein the coating amount is required to be not excessive, then uniformly coating the surface of the fish with a red oil pickling ingredient, then placing the fish on a shelf in an oven, requiring the oven to have the capability of heating up and down, controlling the temperature at 170 ℃, baking for 7.5 minutes, then taking out the fish, reusing the red oil pickling ingredient for uniform coating, immediately and controlling the temperature at 170 ℃, baking for 7.5 minutes, then taking out the fish, reusing the red oil pickling ingredient for uniform coating the surface of the fish, adding the fish into the oven, controlling the temperature at 170 ℃ again, baking for 4 minutes, and then baking; s3, dishing and packaging: and (4) placing the baked fish in the S2 into a plastic tray, placing a tray side dish in a dinner plate, pouring juice on the surface of the pickled fish with the red oil, packaging the fish with a vacuum packaging machine to obtain the finished product of the preparation process of the red oil baked fish, and packaging the finished product with equipment.
The formula of the chilli oil pickling ingredient comprises the following raw materials; 140 parts of edible oil, 75 parts of dried chili segments, 25 parts of spices and 33 parts of seasonings.
The edible oil is any three combinations of vegetable oil, salad oil, lard oil and chicken fat, and the flavoring comprises the following raw materials in parts by weight: 2.5 parts of white sesame seeds, 1.5 parts of cassia bark, 2.5 parts of star anise, 1.5 parts of fructus amomi, 3.5 parts of bay leaves, 3.5 parts of green Chinese onions, 2.5 parts of ginger slices, 2.5 parts of garlic and 5.5 parts of green Chinese prickly ash, wherein the seasoning comprises the following raw materials in parts by weight: 5.5 parts of salt, 4.25 parts of chicken essence, 4.25 parts of soup-stock powder, 3.5 parts of monosodium glutamate, 4.5 parts of white sugar, 4.5 parts of spicy chicken fresh paste and 6 parts of Pixian bean paste.
The preparation method of the chilli oil pickling ingredients comprises the following steps: s1, preprocessing: pouring salad oil into an iron pan, heating with slow fire, pouring the dry pepper sections with the corresponding parts into the iron pan, continuously turning over the dry pepper sections with a turner, cooling when the dry pepper sections are fried to be slightly burnt, and mashing the dry pepper sections for later use; s2, decocting: adding the corresponding parts of edible oil into an iron bucket, heating the edible oil to be cooked for six times, simultaneously adding the corresponding parts of spices and seasonings into the iron bucket, maintaining the parts of spices and seasonings to be cooked for 12 minutes in the six times, immediately adding the chili powder smashed for later use in S1 into the iron bucket, cooling the oil temperature to be cooked by four times of mature small fire, slowly stirring the inside of the iron bucket by using an iron ladle, decocting for about 17 minutes to fish out the crushed materials of the spices and the seasonings, covering the upper part of the iron bucket, and erecting the iron bucket on a small cooking bench to maintain constant temperature, thus obtaining the finished product of the seasoning for pickling in the red oil.
The soaking deodorization ingredients comprise the following raw materials in parts by weight: 84 parts of clear water, 9 parts of medlar wine, 5.5 parts of edible salt, 5.5 parts of dried pepper, 3.5 parts of onion shreds, 3.5 parts of caraway stems, 3.5 parts of ginger slices, 3.5 parts of garlic slices, 3.5 parts of lemon slices, 1.5 parts of white vinegar and 5.5 parts of fragrant leaves.
The preparation method of the soaked deodorization ingredients comprises the following steps: s1, mixing: preparing a plastic basin, adding the corresponding parts of clear water, medlar wine, edible salt, dried hot pepper, onion shreds, green Chinese onions, caraway stems, ginger slices, garlic slices, lemon slices, white vinegar and bay leaves into the plastic basin, simultaneously stirring the materials by holding an iron ladle, and sealing the plastic basin for later use by using a cover after stirring for about 6 minutes; s2, refrigerating: and (4) placing the sealed standby plastic basin in the S1 in a refrigerating chamber in a refrigerator, and then keeping the temperature at 5 ℃ to obtain a finished product of the soaked deodorization ingredients.
The dish-containing side dish comprises the following raw materials in parts by weight: 7 parts of celery, 4 parts of fried peanuts, 5 parts of agaric, 9 parts of potato chips, 3 parts of lotus root slices and 4.5 parts of rice cake, and blanching the celery, the fried peanuts, the agaric, the potato chips and the rice cake for later use.
The base powder comprises the following raw materials in parts by weight: 2.5 parts of thirteen-spices, 2.5 parts of cumin powder and 2.5 parts of spiced salt powder, and the components are required to be uniformly stirred for later use.
Example three: a preparation process of a red oil grilled fish comprises the following raw materials: the preparation process comprises the following steps of pickling ingredients with red oil, soaking and removing fishy smell ingredients, serving ingredients, base powder and fresh fish, wherein the fresh fish is any one of grass carp, catfish and snakehead, and the preparation process comprises the following steps: s1, fresh fish treatment: firstly, stunning prepared fresh fish, then using a disinfected cutter to cut a strip of opening from a tail top cutter, then cutting along the opening, cutting from the back to the head of the fresh fish, cleaning internal organs and gills of the fresh fish, scraping a black membrane in a abdominal cavity, then opening the fresh fish with the black membrane in a state that the fish is connected with the abdomen, cutting two ends of a fan with spines, inserting scissors along the lower edge of the spines, cutting the thickest meat shaft connected with main bones from bottom to top, naturally connecting the fish into sheets after being turned, and draining for later use after flushing blood; s2, soaking the roasted fish: placing the dried fish for standby in the S1 into a soaking and fishy smell removing ingredient for soaking for 8 minutes, then fishing out the fish for drying, immediately and uniformly coating the surface of the fish with base powder, wherein the coating amount is required to be not excessive, then uniformly coating the surface of the fish with a red oil pickling ingredient, then placing the fish on a shelf in an oven, requiring the oven to have the capability of heating up and down, controlling the temperature at 180 ℃, baking for 8 minutes, then taking out the fish, reusing the red oil pickling ingredient for uniform coating, immediately and controlling the temperature at 180 ℃, baking for 8 minutes, then taking out the fish, reusing the red oil pickling ingredient for uniform coating, adding the fish into the oven, controlling the temperature at 180 ℃ again, baking for 5 minutes, and then completing baking; s3, dishing and packaging: and (4) placing the baked fish in the S2 into a plastic tray, placing a tray side dish in a dinner plate, pouring juice on the surface of the pickled fish with the red oil, packaging the fish with a vacuum packaging machine to obtain the finished product of the preparation process of the red oil baked fish, and packaging the finished product with equipment.
The formula of the chilli oil pickling ingredient comprises the following raw materials; 150 parts of edible oil, 85 parts of dried chili segments, 30 parts of flavoring and 40 parts of seasonings.
The edible oil is any three combinations of vegetable oil, salad oil, lard oil and chicken fat, and the flavoring comprises the following raw materials in parts by weight: the seasoning comprises 3 parts of white sesame seeds, 2 parts of cassia bark, 3 parts of star anise, 2 parts of fructus amomi, 4 parts of myrcia, 4 parts of green Chinese onion, 3 parts of ginger slices, 3 parts of garlic and 6 parts of green pepper, and the seasoning comprises the following raw materials in parts by weight: 7 parts of salt, 5.5 parts of chicken essence, 5.5 parts of soup powder, 4 parts of monosodium glutamate, 5.5 parts of white sugar, 5.5 parts of spicy chicken fresh paste and 7 parts of Pixian bean paste.
The preparation method of the chilli oil pickling ingredients comprises the following steps: s1, preprocessing: pouring salad oil into an iron pan, heating with slow fire, pouring the dry pepper sections with the corresponding parts into the iron pan, continuously turning over the dry pepper sections with a turner, cooling when the dry pepper sections are fried to be slightly burnt, and mashing the dry pepper sections for later use; s2, decocting: adding the corresponding parts of edible oil into an iron bucket, heating the edible oil to be cooked for six times, simultaneously adding the corresponding parts of spices and seasonings into the iron bucket, maintaining the parts of spices and seasonings to be cooked for 14 minutes in the six times, immediately adding the chili powder smashed for later use in S1 into the iron bucket, cooling the oil temperature to be cooked by four times of mature small fire, slowly stirring the inside of the iron bucket by using an iron ladle, decocting for about 18 minutes to fish out the crushed materials of the spices and the seasonings, covering the upper part of the iron bucket, and erecting the iron bucket on a small cooking bench to maintain the constant temperature, thus obtaining the finished product of the seasoning for pickling of the red oil.
The soaking deodorization ingredients comprise the following raw materials in parts by weight: 94 parts of clear water, 10 parts of medlar wine, 6 parts of edible salt, 6 parts of dried hot pepper, 4 parts of onion shreds, 4 parts of green Chinese onion shreds, 4 parts of caraway stems, 4 parts of ginger slices, 4 parts of garlic slices, 4 parts of lemon slices, 2 parts of white vinegar and 6 parts of fragrant leaves.
The preparation method of the soaked deodorization ingredients comprises the following steps: s1, mixing: preparing a plastic basin, adding the corresponding parts of clear water, medlar wine, edible salt, dried hot pepper, onion shreds, green Chinese onions, caraway stems, ginger slices, garlic slices, lemon slices, white vinegar and bay leaves into the plastic basin, stirring the materials by holding an iron spoon with a hand, and sealing the plastic basin for later use after stirring for about 7 minutes by using a cover; s2, refrigerating: and (4) placing the sealed standby plastic basin in the S1 in a refrigerating chamber in a refrigerator, and then, keeping the temperature at 8 ℃ to obtain a finished product of the soaked deodorization ingredients.
The dish-containing side dish comprises the following raw materials in parts by weight: 8 parts of celery, 5 parts of fried peanuts, 6 parts of agaric, 10 parts of potato chips, 4 parts of lotus root slices and 6 parts of rice cake, and blanching the celery, the fried peanuts, the agaric, the dried potato chips and the rice cake for later use.
The base powder comprises the following raw materials in parts by weight: thirteen-spice 3 parts, cumin powder 3 parts and salt of pepper powder 3 parts, and the components are required to be uniformly stirred for later use.
It can be seen from this that: the preparation process of the red oil grilled fish is simple to operate during grilling, compared with the step of grilling by using a barbecue grill, on one hand, the preparation process effectively improves the convenience and uniformity of grilling, avoids the phenomenon that local fish is too hot due to uneven grilling, on the other hand, the grilling is performed by brushing sauce for many times, effectively improves the blending property and permeability of the flavor of ingredients for pickling red oil, further enhances the flavor uniformity of grilled fish, on the other hand, the specific operation of the grilled fish is simple, the grilled fish is convenient to popularize and use, and has the problem of fishy smell during fish eating, the black film in the abdominal cavity is scraped off during fresh fish treatment, and the soaking is subsequently performed by using soaking ingredients for fishy smell removal, and the fishy smell of fresh fish can be effectively reduced by matching two by two, the situation that the taste is poor due to too heavy fishy smell of the baked fish is avoided, the taste of the baked fish is effectively improved, and the medlar wine is used for replacing cooking wine in the raw materials for soaking the fishy smell removing ingredients, so that the baked fish has certain yang-tonifying health-care effect under the effect of not influencing the fishy smell removal.
Claims (9)
1. A preparation process of the red oil grilled fish is characterized by comprising the following raw materials: the preparation process comprises the following steps: s1, fresh fish treatment: firstly, stunning prepared fresh fish, then using a disinfected cutter to cut a strip of opening from a tail top cutter, then cutting along the opening, cutting from the back to the head of the fresh fish, cleaning internal organs and gills of the fresh fish, scraping a black membrane in a abdominal cavity, then opening the fresh fish with the black membrane in a state that the fish is connected with the abdomen, cutting two ends of a fan with spines, inserting scissors along the lower edge of the spines, cutting the thickest meat shaft connected with main bones from bottom to top, naturally connecting the fish into sheets after being turned, and draining for later use after flushing blood;
s2, soaking the roasted fish: the fish dried and reserved in the S1 is placed in the fishy smell removing ingredient for soaking for 6 to 8 minutes, then fishing out the powder and draining, then uniformly coating the surface of the powder with the base powder, wherein the coating amount is required to be not excessive, then the surface of the fish is evenly coated with the pickling ingredients of the red oil, then the fish is placed on a frame in an oven, the oven is required to have the capability of heating up and down, the temperature is controlled at 160-, then taking out the pickled vegetable and coating the pickled vegetable on the surface of the pickled vegetable by using the red oil again, then controlling the temperature at 160-, then taking out and uniformly coating the surface of the pickled material with the red oil again, adding the pickled material into an oven, controlling the temperature to be 160-180 ℃ again, and baking for 3-5 minutes to finish baking;
s3, dishing and packaging: and (4) placing the baked fish in the S2 into a plastic tray, placing a tray side dish in a dinner plate, pouring juice on the surface of the pickled fish by using the red oil pickling ingredients, and packaging the fish by using a vacuum packaging machine to obtain the finished product of the preparation process of the red oil baked fish.
2. The process for preparing the red oil grilled fish according to claim 1, wherein the process comprises the following steps: the formula of the red oil pickling ingredients comprises the following raw materials; 150 portions of edible oil 130, 65-85 portions of dried pepper section, 20-30 portions of flavoring and 26-40 portions of flavoring.
3. The process for preparing a red oil grilled fish according to claim 2, wherein the process comprises the following steps: the edible oil is any three combinations of vegetable oil, salad oil, lard oil and chicken fat, and the flavoring comprises the following raw materials in parts by weight: 2-3 parts of white sesame seeds, 1-2 parts of cassia bark, 2-3 parts of star anise, 1-2 parts of fructus amomi, 3-4 parts of bay leaves, 3-4 parts of green Chinese onions, 2-3 parts of ginger slices, 2-3 parts of garlic and 5-6 parts of green pepper, wherein the seasoning comprises the following raw materials in parts by weight: 4-7 parts of salt, 4-5.5 parts of chicken essence, 3-5.5 parts of soup-stock powder, 3-4 parts of monosodium glutamate, 3.5-5.5 parts of white sugar, 3.5-5.5 parts of spicy chicken fresh paste and 5-7 parts of Pixian bean paste.
4. The process for preparing a fish grilled in red oil according to claim 3, wherein the process comprises the following steps: the preparation method of the red oil pickling ingredients comprises the following steps: s1, preprocessing: pouring salad oil into an iron pan, heating with slow fire, pouring the dry pepper sections with the corresponding parts into the iron pan, continuously turning over the dry pepper sections with a turner, cooling when the dry pepper sections are fried to be slightly burnt, and mashing the dry pepper sections for later use;
s2, decocting: adding the corresponding parts of edible oil into an iron bucket, heating the edible oil to be cooked for six times, simultaneously putting the corresponding parts of spices and seasonings into the iron bucket, maintaining the parts of spices and seasonings to be cooked for 10-14 minutes, immediately adding the ground chili powder for later use in S1 into the iron bucket, reducing the oil temperature to be cooked by four times of mature small fire, slowly stirring the inside of the iron bucket by using an iron spoon, decocting for about 16-18 minutes, taking out the crushed materials of the spices and the seasonings, covering the iron bucket, erecting the iron bucket on a small cooking bench, maintaining the constant temperature, obtaining the finished product of the red oil pickling ingredients, and packaging the finished product by equipment.
5. The process for preparing the red oil grilled fish according to claim 1, wherein the process comprises the following steps: the soaking deodorization ingredients comprise the following raw materials in parts by weight: 74-94 parts of clear water, 8-10 parts of medlar wine, 5-6 parts of edible salt, 5-6 parts of dried chili, 3-4 parts of onion shreds, 3-4 parts of caraway stems, 3-4 parts of ginger slices, 3-4 parts of garlic slices, 3-4 parts of lemon slices, 1-2 parts of white vinegar and 5-6 parts of bay leaves.
6. The process for preparing the red oil grilled fish according to claim 1, wherein the process comprises the following steps: the preparation method of the soaked deodorization ingredients comprises the following steps: s1, mixing: preparing a plastic basin, adding the corresponding parts of clear water, medlar wine, edible salt, dried hot pepper, onion shreds, green Chinese onions, caraway stems, ginger slices, garlic slices, lemon slices, white vinegar and bay leaves into the plastic basin, simultaneously stirring the materials by holding an iron ladle by hand, and sealing the plastic basin for later use by using a cover after stirring for about 5-7 minutes;
s2, refrigerating: and (4) placing the sealed standby plastic basin in the S1 in a refrigerating chamber in a refrigerator, and then keeping the temperature at 2-8 ℃ to obtain a finished product of the soaked deodorization ingredients.
7. The process for preparing the red oil grilled fish according to claim 1, wherein the process comprises the following steps: the dish-loading side dish comprises the following raw materials in parts by weight: 6-8 parts of celery, 3-5 parts of fried peanuts, 4-6 parts of agaric, 8-10 parts of potato chips, 2-4 parts of lotus root slices and 3-6 parts of rice cake, and the raw materials are required to be scalded for later use.
8. The process for preparing the red oil grilled fish according to claim 1, wherein the process comprises the following steps: the base powder comprises the following raw materials in parts by weight: 2-3 parts of thirteen-spices, 2-3 parts of cumin powder and 2-3 parts of pepper salt powder, and the components are required to be uniformly stirred for later use.
9. The process for preparing the red oil grilled fish according to claim 1, wherein the process comprises the following steps: the fresh fish is any one of grass carp, catfish and snakehead.
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