CN114601129A - 一种红烧黄河大鲤鱼的制作工艺 - Google Patents
一种红烧黄河大鲤鱼的制作工艺 Download PDFInfo
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Abstract
一种红烧黄河大鲤鱼的制作工艺，由下列重量的原料制备，包括主料:黄河大鲤鱼750g‑1000g，去腥料包：酱油5g‑15g，盐3g‑6g，胡椒粉2g‑3g,料酒30g‑50g混合，调配料：生姜10g‑15g，葱5g‑10g，蒜瓣10g‑17g，食用油10ml‑20ml，八角2g‑10g，香叶4g‑7g,桂皮2g‑5g，老抽5g‑15g，盐5g‑7g，白糖2g‑5g，水淀粉30g‑50g，香葱3g‑8g，香菜3g‑8g，辣椒10‑15g。其制作步骤包括：主料处理、调配料处理、原料腌制、炒糖色、主料先炸后煮和出锅。本发明的有益效果为：减少制备的步骤，口感更美味。
Description
技术领域
本发明涉及食品烹饪技术领域，尤其涉及一种红烧黄河大鲤鱼的制作工艺。
背景技术
黄河大鲤鱼，是生长在黄河里的鲤鱼，以金鳞赤尾、体型梭长、肉质细嫩而鲜美驰名中外，黄河鲤同淞江鲈鱼、兴凯湖大白鱼翘嘴红鲌、松花江鲑鱼大麻哈鱼被共誉为中国四大名鱼，是中国的宝贵鱼类资源。与其他的鲤鱼相比，黄河大鲤鱼肌肉中具有较高的蛋白质含量和较低的脂肪含量，含有丰富的人体全部必须氨基酸和4中鲜味氨基酸，且含有3种人体必须的微量元素铁、铜、锌及常量元素钙、镁、磷等。
红烧黄河大鲤鱼是中华民族的传统名菜，调料的用材和用量一定程度上决定着菜品味道的好坏。作为中国传统饮食的重要组成部分，是很多重要场合必备菜肴，因此需要一种使黄河大鲤鱼的味道更正宗且制作方法更简易上手的红烧黄河大鲤鱼的制作工艺。
发明内容
针对现有技术中的上述不足，本发明提供了一种红烧黄河大鲤鱼的制作工艺，其制备简单，且味道正宗。
为了达到上述发明目的，本发明采用的具体方案为：
一种红烧黄河大鲤鱼的制作工艺，由下列重量的原料制备，包括主料:黄河大鲤鱼750g-1000g，去腥料包：酱油5g-15g，盐3g-6g，胡椒粉2g-3g,料酒30g-50g混合，调配料：生姜10g-15g，葱5g-10g，蒜瓣10g-17g，食用油10ml-20ml，八角2g-10g，香叶4g-7g,桂皮2g-5g，老抽5g-15g，盐5g-7g，白糖2g-5g，水淀粉30g-50g，香葱3g-8g，香菜3g-8g，辣椒10-15g。
一种红烧黄河大鲤鱼的制作工艺，包括以下制作步骤：
步骤一：主料处理：将健康的黄河大鲤鱼宰杀，去鱼腥线，去磷、去鳃、去鳍；剖腹去除内脏，冲洗干净，沥干水分，在鲤鱼上下两分别侧斜剞4-5刀。
步骤二：调配料处理：5g-9g生姜切片，其余生姜切丝，葱切小段，蒜瓣切片，香葱，香菜切成末。
步骤三：原料腌制：在处理好的黄河大鲤鱼腹内放入3-4个姜片，将其放入与鲤鱼长度一致的锅内，在鲤鱼腹内倒入一份去腥料包，先腌制10分钟，对鲤鱼进行翻面，再腌制10分钟。
步骤四：将鲤鱼从锅内取出，取出腹内的姜片，沥干鲤鱼内外的水分，在鲤鱼表面均匀涂抹2g-3g盐。
步骤五：使用姜片对锅内表面进行擦拭锅内，倒入食用油10ml-15ml，开小火，油温五成(锅内冒少量青烟，放入筷子有密集气泡产生)放入鲤鱼，将鲤鱼两面炸至焦黄后取出。
步骤六：炒糖色：将白糖倒入锅内，加入一勺水，不停搅拌，开小火慢烧，待颜色焦黄并冒小泡时加入三勺水，将炒好的糖水倒入碗内。
步骤七：倒入5ml-10ml食用油，开大火，油温烧至五成当时放入葱段、姜丝、蒜瓣、八角、香叶与桂皮，依次倒入老抽，生抽，开水和糖色，放入鲤鱼，加入2g-5g盐缓慢混合，转小火进行炖煮30-40分钟，倒入水淀粉进行收汁，水开出锅。
步骤八：在黄河鲤鱼上撒上均匀香葱末与香菜末。
优选的，步骤七中，与葱段、姜丝、蒜瓣、八角、香叶、桂皮一同加入辣椒。
本发明的有益效果为：红烧黄河大鲤鱼在制备过程中无需在鲤鱼表面裹淀粉，减少制备的步骤，且使鲤鱼表面的鱼皮薄酥，口感更美味。同时，制备过程中能够加入辣椒，使制备后的红烧黄河大鲤鱼更适合爱吃辣的人们的口味。
具体实施方式
以下通过具体实施例进一步描述本发明，但本发明不仅仅限于以下实施例。在本发明的范围内或者在不脱离本发明的内容、精神和范围内，对本发明进行的变更、组合或替换，对于本领域的技术人员来说是显而易见的，且包含在本发明的范围之内。
一种红烧黄河大鲤鱼的制作工艺，由下列重量的原料制备，包括主料:黄河大鲤鱼750g，去腥料包：酱油5g，盐3g，胡椒粉2g,料酒30g混合，调配料：生姜10g，葱5g-，蒜瓣10g，食用油10ml，八角2g，香叶4g,桂皮2g，老抽5g，盐5g，白糖2g，水淀粉30g，香葱3g，香菜3g，辣椒10g。
包括以下制作步骤：
步骤一：主料处理：将健康的黄河大鲤鱼宰杀，去鱼腥线，去磷、去鳃、去鳍；剖腹去除内脏，冲洗干净，沥干水分，在鲤鱼上下两分别侧斜剞4刀。
步骤二：调配料处理：5g生姜切成5片，其余生姜切丝，葱切小段，蒜瓣切片，香葱，香菜切成末。
步骤三：原料腌制：在处理好的黄河大鲤鱼腹内放入4个姜片，将其放入与鲤鱼长度一致的锅内，在鲤鱼腹内倒入一份去腥料包，先腌制10分钟，对鲤鱼进行翻面，再腌制10分钟。
步骤四：将鲤鱼从锅内取出，取出腹内的姜片，沥干鲤鱼内外的水分，在鲤鱼表面均匀涂抹2g盐。
步骤五：使用姜片对锅内表面进行擦拭锅内，倒入食用油10ml，开小火，油温五成(锅内冒少量青烟，放入筷子有密集气泡产生)放入鲤鱼，将鲤鱼两面炸至焦黄后取出。
步骤六：炒糖色：将白糖倒入锅内，加入一勺水，不停搅拌，开小火慢烧，待颜色焦黄并冒小泡时加入三勺水，将炒好的糖水倒入碗内。
步骤七：倒入8ml食用油，开大火，油温烧至五成当时放入葱段、姜丝、蒜瓣、八角、香叶与桂皮，依次倒入老抽，生抽，开水和糖色，放入鲤鱼，加入2g盐缓慢混合，转小火进行炖煮30-40分钟，倒入水淀粉进行收汁，水开出锅。
步骤八：在黄河鲤鱼上撒上均匀香葱末与香菜末。
优选的，步骤七中，与葱段、姜丝、蒜瓣、八角、香叶、桂皮一同加入辣椒，为红烧黄河大鲤鱼增添辣味，满足爱吃辣的人们的需求。
以上所述仅为本发明专利的较佳实施例而已，并不用以限制本发明专利，凡在本发明专利的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明专利的保护范围之内。
Claims (3)
1.一种红烧黄河大鲤鱼的制作工艺，其特征在于，由下列重量的原料制备，包括主料:黄河大鲤鱼750g-1000g，去腥料包：酱油5g-15g，盐3g-6g，胡椒粉2g-3g,料酒30g-50g混合，调配料：生姜10g-15g，葱5g-10g，蒜瓣10g-17g，食用油10ml-20ml，八角2g-10g，香叶4g-7g,桂皮2g-5g，老抽5g-15g，盐5g-7g，白糖2g-5g，水淀粉30g-50g，香葱3g-8g，香菜3g-8g，辣椒10g-15g。
2.一种红烧黄河大鲤鱼的制作工艺，其特征在于，包括以下制作步骤：
步骤一：主料处理：将健康的黄河大鲤鱼宰杀，去鱼腥线，去磷、去鳃、去鳍；剖腹去除内脏，冲洗干净，沥干水分，在鲤鱼上下两分别侧斜剞4-5刀。
步骤二：调配料处理：5g-9g生姜切片，其余生姜切丝，葱切小段，蒜瓣切片，香葱，香菜切成末。
步骤三：原料腌制：在处理好的黄河大鲤鱼腹内放入3-4个姜片，将其放入与鲤鱼长度一致的锅内，在鲤鱼腹内倒入一份去腥料包，先腌制10分钟，对鲤鱼进行翻面，再腌制10分钟。
步骤四：将鲤鱼从锅内取出，取出腹内的姜片，沥干鲤鱼内外的水分，在鲤鱼表面均匀涂抹2g-3g盐。
步骤五：使用姜片对锅内表面进行擦拭锅内，倒入食用油10ml-15ml，开小火，油温五成(锅内冒少量青烟，放入筷子有密集气泡产生)放入鲤鱼，将鲤鱼两面炸至焦黄后取出。
步骤六：炒糖色：将白糖倒入锅内，加入一勺水，不停搅拌，开小火慢烧，待颜色焦黄并冒小泡时加入三勺水，将炒好的糖水倒入碗内。
步骤七：倒入5ml-10ml食用油，开大火，油温烧至五成当时放入葱段、姜丝、蒜瓣、八角、香叶与桂皮，依次倒入老抽，生抽，开水和糖色，放入鲤鱼，加入2g-5g盐缓慢混合，转小火进行炖煮30-40分钟，倒入水淀粉进行收汁，水开出锅。
步骤八：在黄河鲤鱼上撒上均匀香葱末与香菜末。
3.根据权利要求2所述的一种红烧黄河大鲤鱼的制作工艺，其特征在于，步骤七中，与葱段、姜丝、蒜瓣、八角、香叶、桂皮一同加入辣椒。
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| KR20150025678A (ko) * | 2013-08-30 | 2015-03-11 | 배성국 | 향어 매운탕의 제조방법 |
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| CN113100625A (zh) * | 2021-05-25 | 2021-07-13 | 河南阿五餐饮管理有限公司 | 红烧黄河鲤鱼 |
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