CN113768128A - Garlic-flavor grilled fish sauce and preparation method thereof - Google Patents
Garlic-flavor grilled fish sauce and preparation method thereof Download PDFInfo
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- CN113768128A CN113768128A CN202110863593.4A CN202110863593A CN113768128A CN 113768128 A CN113768128 A CN 113768128A CN 202110863593 A CN202110863593 A CN 202110863593A CN 113768128 A CN113768128 A CN 113768128A
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- 239000000843 powder Substances 0.000 claims abstract description 109
- 238000005554 pickling Methods 0.000 claims abstract description 46
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- 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 16
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- 239000004302 potassium sorbate Substances 0.000 claims abstract description 16
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention relates to garlic-flavored roasted fish sauce and a preparation method thereof, wherein the garlic-flavored roasted fish sauce comprises a pickling sauce bag and a roasting sauce bag, and the roasting sauce bag is prepared from the following raw materials in parts by weight: 60-80 parts of garlic powder, 20-30 parts of thick broad-bean sauce, 10-15 parts of soybean oil, 8-12 parts of cumin powder, 5-9 parts of chilli powder, 9-13 parts of pepper powder, 6-10 parts of salt, 2-6 parts of monosodium glutamate, 5-10 parts of white granulated sugar and 0.01-0.06 part of potassium sorbate; according to the garlic-flavored grilled fish sauce, the garlic-flavored grilled fish sauce is divided into the pickling sauce bag and the baking sauce bag, the fish meat is pickled by the pickling sauce bag when the grilled fish is made, and then the baking sauce bag is added in the baking process, so that the garlic-flavored grilled fish sauce is simple to operate and convenient to use, does not need to be automatically mixed by a user in the making process, and meets the requirements of the public.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to garlic-flavor grilled fish sauce and a preparation method thereof.
Background
The roasted fish, a special food originated in Chongqing Wuxi county and developed in Wanzhou, is a special snack with unique taste and rich nutrition by combining three cooking process technologies of pickling, roasting and stewing in the process of circulation and fully taking the reference of the characteristics of the traditional Yucai and Chongqing chafing dish materials.
At present, sauces for making grilled fish are various and have multiple tastes, but the existing grilled fish sauces are single grilled sauces, and when making grilled fish, pickling materials are required to be additionally configured to pickle the fish, so that the use is inconvenient.
Therefore, there is a need to provide a new technical solution to overcome the above-mentioned drawbacks.
Disclosure of Invention
The invention aims to provide garlic-flavored grilled fish sauce capable of effectively solving the technical problems and a preparation method thereof.
In order to achieve the purpose of the invention, the following technical scheme is adopted:
a garlic-flavored grilled fish sauce is characterized in that: including pickling sauce package and baking sauce package, the baking sauce package is made by the raw materials of following part by weight: 60-80 parts of garlic powder, 20-30 parts of thick broad-bean sauce, 10-15 parts of soybean oil, 8-12 parts of cumin powder, 5-9 parts of chilli powder, 9-13 parts of pepper powder, 6-10 parts of salt, 2-6 parts of monosodium glutamate, 5-10 parts of white granulated sugar and 0.01-0.06 part of potassium sorbate.
Preferably, the toasted sauce packet is prepared from the following raw materials in parts by weight: 70 parts of garlic powder, 25 parts of thick broad-bean sauce, 13 parts of soybean oil, 10 parts of cumin powder, 7 parts of chilli powder, 11 parts of pepper powder, 8 parts of salt, 4 parts of monosodium glutamate, 7 parts of white granulated sugar and 0.03 part of potassium sorbate.
Preferably, the preparation method of the toasted sauce packet comprises the following steps:
step 1: placing soybean oil in a pot, heating to 110-;
step 2: parching for 3-5min, adding Bulbus Allii powder, Capsici fructus powder, and fructus Zanthoxyli powder, and parching;
and step 3: turning off the fire after 2-5min, adding cumin powder, monosodium glutamate, salt and white granulated sugar for seasoning, then cooling to 40-50 ℃, adding potassium sorbate, and uniformly stirring to obtain the baked sauce;
and, step 4: and continuously cooling to room temperature and packaging to obtain the baking sauce packet.
Preferably, the pickling sauce packet is prepared from the following raw materials in parts by weight: 15-25 parts of garlic powder, 5-10 parts of green Chinese onion, 3-6 parts of ginger, 2-5 parts of pepper powder, 2-6 parts of dried orange peel, 1-5 parts of dark plum powder, 3-8 parts of salt, 2-5 parts of cooking wine, 1-6 parts of honey, 8-13 parts of soybean oil and 10-15 parts of purified water.
Preferably, the pickling sauce packet is prepared from the following raw materials in parts by weight: 20 parts of garlic powder, 8 parts of green Chinese onion, 5 parts of ginger, 3 parts of pepper powder, 3 parts of dried orange peel, 2 parts of dark plum powder, 5 parts of salt, 4 parts of cooking wine, 3 parts of honey, 10 parts of soybean oil and 13 parts of purified water.
Preferably, the preparation method of the pickling sauce bag comprises the following steps:
s1: cleaning scallion and ginger, wiping sweat to remove moisture, cutting into scallion powder and ginger powder, and uniformly mixing the chopped scallion and ginger powder with garlic powder and pepper powder to obtain mixed powder for later use;
s2: heating the soybean oil to the temperature of 120-;
s3: heating a proper amount of purified water to 100 ℃, adding dried orange peel, boiling for 5-10 minutes, filtering to obtain a dried orange peel water solution, adding dark plum powder, stirring until the dark plum powder is completely dissolved, and cooling to obtain a mixed solution for later use;
s4: mixing salt, cooking wine, honey and the rest purified water, stirring uniformly, adding the blended oil material and the mixed solution, stirring uniformly, and packaging to obtain a pickling sauce bag;
and, S5: mixing a bag of pickling sauce bag and a bag of baking sauce bag to obtain the garlic-flavored grilled fish sauce.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the garlic-flavored grilled fish sauce, the garlic-flavored grilled fish sauce is divided into the pickling sauce bag and the baking sauce bag, the fish meat is pickled by the pickling sauce bag when the grilled fish is made, and then the baking sauce bag is added in the baking process, so that the garlic-flavored grilled fish sauce is simple to operate and convenient to use, does not need to be automatically mixed by a user in the making process, and meets the requirements of the public.
2. According to the invention, the pickling sauce and the baking sauce are matched, the garlic fragrance can be carried through the inside of the fish, and the garlic fragrance can still be soaked into the inside of the fish under the condition of not using water for boiling, so that the inside and the skin of the fish have strong garlic fragrance, the garlic fragrance is lasting, and the requirements of people who like the garlic fragrance and the taste can be met.
3. According to the invention, the dried orange peel and the smoked plum powder are added into the pickling sauce for compounding, so that on one hand, the fishy smell of fish can be well removed, on the other hand, the sauce permeation can be accelerated, the pickling time can be shortened, the processing efficiency can be further improved, and the benefit can be increased.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the following will clearly and completely describe the technical solutions in the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments.
The invention provides garlic-flavor grilled fish sauce which comprises a pickling sauce bag and a grilling sauce bag, wherein the grilling sauce bag is prepared from the following raw materials in parts by weight: 60-80 parts of garlic powder, 20-30 parts of thick broad-bean sauce, 10-15 parts of soybean oil, 8-12 parts of cumin powder, 5-9 parts of chilli powder, 9-13 parts of pepper powder, 6-10 parts of salt, 2-6 parts of monosodium glutamate, 5-10 parts of white granulated sugar and 0.01-0.06 part of potassium sorbate.
The pickling sauce bag is prepared from the following raw materials in parts by weight: 15-25 parts of garlic powder, 5-10 parts of green Chinese onion, 3-6 parts of ginger, 2-5 parts of pepper powder, 2-6 parts of dried orange peel, 1-5 parts of dark plum powder, 3-8 parts of salt, 2-5 parts of cooking wine, 1-6 parts of honey, 8-13 parts of soybean oil and 10-15 parts of purified water.
Specifically, the baking sauce packet is prepared from the following raw materials in parts by weight: 70 parts of garlic powder, 25 parts of thick broad-bean sauce, 13 parts of soybean oil, 10 parts of cumin powder, 7 parts of chilli powder, 11 parts of pepper powder, 8 parts of salt, 4 parts of monosodium glutamate, 7 parts of white granulated sugar and 0.03 part of potassium sorbate.
The preparation method of the baking sauce packet comprises the following steps:
step 1: placing soybean oil in a pot, heating to 110-;
step 2: parching for 3-5min, adding Bulbus Allii powder, Capsici fructus powder, and fructus Zanthoxyli powder, and parching;
and step 3: turning off the fire after 2-5min, adding cumin powder, monosodium glutamate, salt and white granulated sugar for seasoning, then cooling to 40-50 ℃, adding potassium sorbate, and uniformly stirring to obtain the baked sauce;
and, step 4: and continuously cooling to room temperature and packaging to obtain the baking sauce packet.
The preparation method of the pickling sauce bag comprises the following steps:
s1: cleaning scallion and ginger, wiping sweat to remove moisture, cutting into scallion powder and ginger powder, and uniformly mixing the chopped scallion and ginger powder with garlic powder and pepper powder to obtain mixed powder for later use;
s2: heating the soybean oil to the temperature of 120-;
s3: heating a proper amount of purified water to 100 ℃, adding dried orange peel, boiling for 5-10 minutes, filtering to obtain a dried orange peel water solution, adding dark plum powder, stirring until the dark plum powder is completely dissolved, and cooling to obtain a mixed solution for later use;
s4: mixing salt, cooking wine, honey and the rest purified water, stirring uniformly, adding the blended oil material and the mixed solution, stirring uniformly, and packaging to obtain a pickling sauce bag;
and, S5: mixing a bag of pickling sauce bag and a bag of baking sauce bag to obtain the garlic-flavored grilled fish sauce.
When in use, a proper amount of pickling sauce bags are added according to the amount of fish meat to pickle the fish meat, the fish meat is taken out after 10-15min and baked, and the baking sauce bags are added in the baking process to season.
According to the garlic-flavored grilled fish sauce, the garlic-flavored grilled fish sauce is divided into the pickling sauce bag and the baking sauce bag, so that the garlic-flavored grilled fish sauce is simple to operate and convenient to use, and a user does not need to prepare the ingredients again in the making process, so that the garlic-flavored grilled fish sauce meets the requirements of the public.
Example 1
The garlic-flavored fish roasting sauce comprises a pickling sauce bag and a roasting sauce bag, wherein the roasting sauce bag is prepared from the following raw materials in parts by weight: 60 parts of garlic powder, 20 parts of thick broad-bean sauce, 10 parts of soybean oil, 8 parts of cumin powder, 5 parts of chilli powder, 9 parts of pepper powder, 6 parts of salt, 2 parts of monosodium glutamate, 5 parts of white granulated sugar and 0.01 part of potassium sorbate.
The preparation method of the baking sauce packet comprises the following steps:
step 1: placing soybean oil in a pot, heating to 120 ℃, adding the thick broad-bean sauce, and continuously heating and stir-frying;
step 2: parching for 5min, adding Bulbus Allii powder, Capsici fructus powder, and fructus Zanthoxyli powder, and parching;
and step 3: turning off the fire after 3min, adding cumin powder, monosodium glutamate, salt and white granulated sugar for seasoning, cooling to 45 ℃, adding potassium sorbate, and stirring uniformly to obtain the baked sauce;
and, step 4: and continuously cooling to room temperature and packaging to obtain the baking sauce packet.
The pickling sauce bag is prepared from the following raw materials in parts by weight: 15 parts of garlic powder, 5 parts of green Chinese onion, 3-6 parts of ginger, 2 parts of pepper powder, 2 parts of dried orange peel, 1 part of dark plum powder, 3 parts of salt, 2 parts of cooking wine, 1 part of honey, 8 parts of soybean oil and 10 parts of purified water.
The preparation method of the pickling sauce bag comprises the following steps:
s1: cleaning scallion and ginger, wiping sweat to remove moisture, cutting into scallion powder and ginger powder, and uniformly mixing the chopped scallion and ginger powder with garlic powder and pepper powder to obtain mixed powder for later use;
s2: heating soybean oil to 130 ℃, adding the mixed powder, stir-frying for 8min, filtering out slag, and cooling to obtain a blended oil material for later use;
s3: heating 5 parts of purified water to 100 ℃, adding dried orange peel, boiling for 5 minutes, filtering to obtain a dried orange peel water solution, adding dark plum powder, stirring until the dark plum powder is completely dissolved, and cooling to obtain a mixed solution for later use;
and, S4: mixing salt, cooking wine, honey and the rest purified water, stirring uniformly, adding the blended oil material and the mixed solution, stirring uniformly, and packaging to obtain the pickling sauce bag.
Example 2
The garlic-flavored fish roasting sauce comprises a pickling sauce bag and a roasting sauce bag, wherein the roasting sauce bag is prepared from the following raw materials in parts by weight: 70 parts of garlic powder, 25 parts of thick broad-bean sauce, 13 parts of soybean oil, 10 parts of cumin powder, 7 parts of chilli powder, 11 parts of pepper powder, 8 parts of salt, 4 parts of monosodium glutamate, 7 parts of white granulated sugar and 0.03 part of potassium sorbate.
The preparation method of the baking sauce packet comprises the following steps:
step 1: placing soybean oil in a pot, heating to 120 ℃, adding the thick broad-bean sauce, and continuously heating and stir-frying;
step 2: parching for 5min, adding Bulbus Allii powder, Capsici fructus powder, and fructus Zanthoxyli powder, and parching;
and step 3: turning off the fire after 3min, adding cumin powder, monosodium glutamate, salt and white granulated sugar for seasoning, cooling to 45 ℃, adding potassium sorbate, and stirring uniformly to obtain the baked sauce;
and, step 4: and continuously cooling to room temperature and packaging to obtain the baking sauce packet.
The pickling sauce bag is prepared from the following raw materials in parts by weight: the pickling sauce bag is prepared from the following raw materials in parts by weight: 20 parts of garlic powder, 8 parts of green Chinese onion, 5 parts of ginger, 3 parts of pepper powder, 3 parts of dried orange peel, 2 parts of dark plum powder, 5 parts of salt, 4 parts of cooking wine, 3 parts of honey, 10 parts of soybean oil and 13 parts of purified water.
The preparation method of the pickling sauce bag comprises the following steps:
s1: cleaning scallion and ginger, wiping sweat to remove moisture, cutting into scallion powder and ginger powder, and uniformly mixing the chopped scallion and ginger powder with garlic powder and pepper powder to obtain mixed powder for later use;
s2: heating soybean oil to 130 ℃, adding the mixed powder, stir-frying for 8min, filtering out slag, and cooling to obtain a blended oil material for later use;
s3: heating 6 parts of purified water to 100 ℃, adding dried orange peel, boiling for 5 minutes, filtering to obtain a dried orange peel water solution, adding dark plum powder, stirring until the dark plum powder is completely dissolved, and cooling to obtain a mixed solution for later use;
and, S4: mixing salt, cooking wine, honey and the rest purified water, stirring uniformly, adding the blended oil material and the mixed solution, stirring uniformly, and packaging to obtain the pickling sauce bag.
Example 3
The garlic-flavored fish roasting sauce comprises a pickling sauce bag and a roasting sauce bag, wherein the roasting sauce bag is prepared from the following raw materials in parts by weight: 80 parts of garlic powder, 30 parts of broad bean paste, 15 parts of soybean oil, 12 parts of cumin powder, 9 parts of chilli powder, 13 parts of pepper powder, 10 parts of salt, 6 parts of monosodium glutamate, 10 parts of white granulated sugar and 0.06 part of potassium sorbate.
The preparation method of the baking sauce packet comprises the following steps:
step 1: placing soybean oil in a pot, heating to 120 ℃, adding the thick broad-bean sauce, and continuously heating and stir-frying;
step 2: parching for 5min, adding Bulbus Allii powder, Capsici fructus powder, and fructus Zanthoxyli powder, and parching;
and step 3: turning off the fire after 3min, adding cumin powder, monosodium glutamate, salt and white granulated sugar for seasoning, cooling to 45 ℃, adding potassium sorbate, and stirring uniformly to obtain the baked sauce;
and, step 4: and continuously cooling to room temperature and packaging to obtain the baking sauce packet.
The pickling sauce bag is prepared from the following raw materials in parts by weight: the pickling sauce bag is prepared from the following raw materials in parts by weight: 25 parts of garlic powder, 0 part of green Chinese onion, 6 parts of ginger, 5 parts of pepper powder, 6 parts of dried orange peel, 5 parts of dark plum powder, 8 parts of salt, 5 parts of cooking wine, 6 parts of honey, 13 parts of soybean oil and 15 parts of purified water.
The preparation method of the pickling sauce bag comprises the following steps:
s1: cleaning scallion and ginger, wiping sweat to remove moisture, cutting into scallion powder and ginger powder, and uniformly mixing the chopped scallion and ginger powder with garlic powder and pepper powder to obtain mixed powder for later use;
s2: heating soybean oil to 130 ℃, adding the mixed powder, stir-frying for 8min, filtering out slag, and cooling to obtain a blended oil material for later use;
s3: heating 8 parts of purified water to 100 ℃, adding dried orange peel, boiling for 5 minutes, filtering to obtain a dried orange peel water solution, adding dark plum powder, stirring until the dark plum powder is completely dissolved, and cooling to obtain a mixed solution for later use;
and, S4: mixing salt, cooking wine, honey and the rest purified water, stirring uniformly, adding the blended oil material and the mixed solution, stirring uniformly, and packaging to obtain the pickling sauce bag.
Comparative example 1
On the basis of example 2, the dried orange peel of the raw material used for making the pickling sauce packet was removed, and the rest was unchanged.
Comparative example 2
On the basis of the example 2, the dark plum powder in the raw materials for making the pickling sauce bag is removed, and the rest is unchanged.
Test section
Sample preparation: taking 6 parts of the same type of fish meat, wherein the weight of each part of fish meat is 500g, and numbering the 6 parts of fish meat, namely No. 1 fish meat, No. 2 fish meat, No. 3 fish meat, No. 4 fish meat, No. 5 fish meat and No. 6 fish meat.
The No. 1 fish meat is salted by using the salting bag in the grilled fish paste of the embodiment 1, and is taken out after 10 minutes and is baked, and the baking sauce bag is coated in the baking process, and the baking method can adopt an oven or charcoal.
The No. 2 fish meat is salted by using the salting bag in the grilled fish paste of the embodiment 2, and after 10 minutes, the fish meat is taken out and baked, and the baking sauce bag is coated in the baking process, and the baking method can adopt an oven or charcoal.
The No. 3 fish meat is salted by using the salting bag in the grilled fish paste of the embodiment 3, and after 10 minutes, the fish meat is taken out and baked, and the baking sauce bag is coated in the baking process, wherein the baking method can adopt an oven or charcoal.
The No. 4 fish meat is salted by using the salting bag in the grilled fish paste of the comparative example 1, and after 10 minutes, the fish meat is taken out and baked, and the grilling paste bag is coated in the baking process, wherein the baking method can adopt an oven or charcoal.
The No. 5 fish meat is salted by using the salting bag in the grilled fish paste of the comparative example 2, and after 10 minutes, the fish meat is taken out and baked, and the grilling paste bag is coated in the baking process, wherein the baking method can adopt an oven or charcoal.
The No. 6 fish meat is salted by a traditional salting method, is taken out after 10 minutes and is baked, and the baking sauce packet in the embodiment 2 is coated in the baking process, and the baking method can adopt an oven or charcoal. The traditional pickling method is to pickle the garlic with the green onion, the ginger and the garlic cooking wine.
The amount of the curing material and the baking time used in each group of samples are the same, and 500g of fish meat corresponds to 200g of curing sauce and 100g of baking sauce.
1. Sensory evaluation
Sensory evaluation number: 10 persons
Sensory evaluation method: the taste of the roasted fish was evaluated by 10 panelists who tasted the 6 pieces of roasted fish, and the specific results are shown in table 1.
TABLE 1
As is clear from the results of Table 1 above, the mouth feel of the grilled fish prepared by the formulation ratio and the preparation method of example 2 of the present invention was the best; can know through the taste evaluation of contrast No. 2 flesh of fish, No. 4 flesh of fish and No. 5 flesh of fish simultaneously, carry out the complex with the dark plum powder through the tangerine peel, can accelerate to pickle the material infiltration flesh of fish, remove fishy effect for inside the direct flesh of fish of garlic fragrance, effectively solved current garlic fragrance roast fish sauce material only reach the epidermis, do not reach inside the flesh of fish, thereby lead to the relatively poor technical problem of flesh of fish taste.
Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention.
Claims (6)
1. A garlic-flavored grilled fish sauce is characterized in that: including pickling sauce package and baking sauce package, the baking sauce package is made by the raw materials of following part by weight: 60-80 parts of garlic powder, 20-30 parts of thick broad-bean sauce, 10-15 parts of soybean oil, 8-12 parts of cumin powder, 5-9 parts of chilli powder, 9-13 parts of pepper powder, 6-10 parts of salt, 2-6 parts of monosodium glutamate, 5-10 parts of white granulated sugar and 0.01-0.06 part of potassium sorbate.
2. The garlic-flavored grilled fish paste according to claim 1, which is characterized in that: the baking sauce packet is prepared from the following raw materials in parts by weight: 70 parts of garlic powder, 25 parts of thick broad-bean sauce, 13 parts of soybean oil, 10 parts of cumin powder, 7 parts of chilli powder, 11 parts of pepper powder, 8 parts of salt, 4 parts of monosodium glutamate, 7 parts of white granulated sugar and 0.03 part of potassium sorbate.
3. The garlic-flavored grilled fish paste according to claim 2, wherein: the preparation method of the baking sauce packet comprises the following steps:
step 1: placing soybean oil in a pot, heating to 110-;
step 2: parching for 3-5min, adding Bulbus Allii powder, Capsici fructus powder, and fructus Zanthoxyli powder, and parching;
and step 3: turning off the fire after 2-5min, adding cumin powder, monosodium glutamate, salt and white granulated sugar for seasoning, then cooling to 40-50 ℃, adding potassium sorbate, and uniformly stirring to obtain the baked sauce;
and, step 4: and continuously cooling to room temperature and packaging to obtain the baking sauce packet.
4. The garlic-flavored grilled fish paste according to claim 1 or 3, wherein: the pickling sauce bag is prepared from the following raw materials in parts by weight: 15-25 parts of garlic powder, 5-10 parts of green Chinese onion, 3-6 parts of ginger, 2-5 parts of pepper powder, 2-6 parts of dried orange peel, 1-5 parts of dark plum powder, 3-8 parts of salt, 2-5 parts of cooking wine, 1-6 parts of honey, 8-13 parts of soybean oil and 10-15 parts of purified water.
5. The garlic-flavored grilled fish paste according to claim 4, wherein: the pickling sauce bag is prepared from the following raw materials in parts by weight: 20 parts of garlic powder, 8 parts of green Chinese onion, 5 parts of ginger, 3 parts of pepper powder, 3 parts of dried orange peel, 2 parts of dark plum powder, 5 parts of salt, 4 parts of cooking wine, 3 parts of honey, 10 parts of soybean oil and 13 parts of purified water.
6. The garlic-flavored grilled fish paste according to claim 5, wherein: the preparation method of the pickling sauce bag comprises the following steps:
s1: cleaning scallion and ginger, wiping sweat to remove moisture, cutting into scallion powder and ginger powder, and uniformly mixing the chopped scallion and ginger powder with garlic powder and pepper powder to obtain mixed powder for later use;
s2: heating the soybean oil to the temperature of 120-;
s3: heating a proper amount of purified water to 100 ℃, adding dried orange peel, boiling for 5-10 minutes, filtering to obtain a dried orange peel water solution, adding dark plum powder, stirring until the dark plum powder is completely dissolved, and cooling to obtain a mixed solution for later use;
s4: mixing salt, cooking wine, honey and the rest purified water, stirring uniformly, adding the blended oil material and the mixed solution, stirring uniformly, and packaging to obtain a pickling sauce bag;
and, S5: mixing a bag of pickling sauce bag and a bag of baking sauce bag to obtain the garlic-flavored grilled fish sauce.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115944071A (en) * | 2022-09-07 | 2023-04-11 | 临沂园源食品有限公司 | Garlic sauce and processing method thereof |
| CN116268314A (en) * | 2023-02-14 | 2023-06-23 | 台州宏臣食品有限公司 | Prefabricated fragrant roasted large yellow croaker and preparation method thereof |
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| CN106616781A (en) * | 2016-08-30 | 2017-05-10 | 四川自贡百味斋食品股份有限公司 | Flavoring for roasting fish and production technology thereof |
| CN108713729A (en) * | 2018-04-04 | 2018-10-30 | 江苏食品药品职业技术学院 | A kind of spicy grilled fish composite seasoning sauce |
| CN109567068A (en) * | 2018-12-03 | 2019-04-05 | 姚崇贤 | A kind of preparation method of bubble green pepper grilled fish |
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| CN106616781A (en) * | 2016-08-30 | 2017-05-10 | 四川自贡百味斋食品股份有限公司 | Flavoring for roasting fish and production technology thereof |
| CN108713729A (en) * | 2018-04-04 | 2018-10-30 | 江苏食品药品职业技术学院 | A kind of spicy grilled fish composite seasoning sauce |
| CN109567068A (en) * | 2018-12-03 | 2019-04-05 | 姚崇贤 | A kind of preparation method of bubble green pepper grilled fish |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115944071A (en) * | 2022-09-07 | 2023-04-11 | 临沂园源食品有限公司 | Garlic sauce and processing method thereof |
| CN116268314A (en) * | 2023-02-14 | 2023-06-23 | 台州宏臣食品有限公司 | Prefabricated fragrant roasted large yellow croaker and preparation method thereof |
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