CN1146872A - Method for making fast fish product - Google Patents
Method for making fast fish product Download PDFInfo
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- CN1146872A CN1146872A CN96109503A CN96109503A CN1146872A CN 1146872 A CN1146872 A CN 1146872A CN 96109503 A CN96109503 A CN 96109503A CN 96109503 A CN96109503 A CN 96109503A CN 1146872 A CN1146872 A CN 1146872A
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- fish
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Abstract
A fish food as fast food is made up through preparing gravy by boiling yellow wine, sugar, gourmet powder and other flavourings in boiling water and cooling, preserving cleaned fish with table salt, soysauce and powdered spice, frying the preserved fish in oil until it becomes golden, and immersing the fried fish in said gravy, and features delicious taste, good lustre and soft fish.
Description
The present invention is a kind of preparation method of fast fish product.
Along with improving constantly of people's living standard, various cooked products are more and more welcome.Fast fish product has very high nutritive value, and its taste is also well received simultaneously, and existing fried fish tartar souce method technology is simple, is not suitable for suitability for industrialized production, and its taste is still undesirable simultaneously, and taste changes abundant inadequately.In existing cooked product various in style, still there is not the fast fish product launch at present.
The object of the present invention is to provide a kind of preparation method of fast fish product, can make the making of fast fish product be suitable for suitability for industrialized production, its product taste is full of variety and is easy to and grasp
The technical solution adopted in the present invention is: the preparation method of described fast fish product mainly comprises the following steps:
1, system halogen: add flavoring in the container that adds water, heat then and boil, boil the back and add yellow rice wine, continue to boil, sugaring with monosodium glutamate, is lowered the temperature naturally then and is pulled floating thing out after continuing to boil.Wherein various proportion of raw materials can be adjusted in right amount according to taste.
2, pickle: get 100 parts of clean fishes (weight), add salt 1.3-2 part, the back that stirs adds soy sauce 0.2-0.5 part, after stirring, adds an amount of spices powder, pickles after stirring 1.5-2 hour, in curing process, stirs once in per 30 minutes.Described spices powder comprises conventional condiment such as aniseed powder, cinnamomi cortex pulveratus.
3, fried system: above-mentioned fish people oil cauldron through pickling is fried to golden yellow.
4, soak halogen: will immerse in the halogen that is made by above-mentioned steps 1 through the fish of fried system, soaking the halogen time is 2-10 minute.
The invention has the advantages that its taste is dense, delicious, color and luster is good, and quality is soft, and is suitable for suitability for industrialized production.
Below in conjunction with drawings and Examples the present invention is further described.
Fig. 1: flow chart of the present invention.
Fig. 2: system halogen technology flow chart.
Embodiment one: the flow process of the preparation method of this routine described fast fish product as shown in Figure 1, it comprises the steps:
1, system halogen: in the container that adds water, add 1 kilogram of green onion, ginger 300 grams, aniseed 300 grams, heat then and boil, boil the back and add 100 kilograms of yellow rice wine, continue to boil, 60 kilograms of sugarings with 2 kilograms of monosodium glutamates, are lowered the temperature naturally then and are pulled floating thing out after continuing to boil.Referring to Fig. 2.
2, pickle: get 100 kilograms of clean fishes, add 1.4 kilograms of salt, the back that stirs adds 0.5 kilogram of part of soy sauce, after stirring, add spices powder such as an amount of aniseed powder, cinnamomi cortex pulveratus, pickled after stirring 2 hours, in curing process, stirred once in per 30 minutes.
3, fried system: above-mentioned fish through pickling is gone into the fried extremely golden yellow of oil cauldron.
4, soak halogen: will immerse in the halogen that is made by above-mentioned steps 1 through the fish of fried system, soaking the halogen time is 2 minutes.
Embodiment two: the flow process of the preparation method of this routine described fast fish product as shown in Figure 1, it comprises the steps:
1, system halogen: in the container that adds water, add 1 kilogram of green onion, aniseed 200 grams, ginger 200 grams, chilli powder 200 grams, heat then and boil, boil the back and add 100 kilograms of yellow rice wine, continue to boil, 40 kilograms of sugarings with 3 kilograms of monosodium glutamates, are lowered the temperature naturally then and are pulled floating thing out after continuing to boil.Its flow process is referring to Fig. 2.
2, pickle: get 100 kilograms of clean fishes, add 1.7 kilograms of salt, the back that stirs adds 0.3 kilogram in soy sauce, after stirring, add spices powder such as an amount of aniseed powder, cinnamomi cortex pulveratus, pickled after stirring 2 hours, in curing process, stirred once in per 30 minutes.
3, fried system: above-mentioned fish people oil cauldron through pickling is fried to golden yellow.
4, soak halogen: will immerse in the halogen that is made by above-mentioned steps 1 through the fish of fried system, soaking the halogen time is 8 minutes.
Claims (1)
1, a kind of preparation method of fast fish product is characterized in that it mainly comprises the following steps:
A, system halogen: add flavoring in the container that adds water, heat then and boil, boil the back and add yellow rice wine, continue to boil, sugaring with monosodium glutamate, is lowered the temperature naturally then and is pulled floating thing out after continuing to boil.
B, pickle: get 100 parts of clean fishes (weight), add salt 1.3-2 part, the back that stirs adds soy sauce 0.2-0.5 part, after stirring, adds an amount of spices powder, pickles after stirring 1.5-2 hour, in curing process, stirs once in per 30 minutes.
C, fried system: above-mentioned fish through pickling is gone into the fried extremely golden yellow of oil cauldron.
D, soak halogen: will immerse in the halogen that be made by above-mentioned steps a through the fish of fried system, soaking the halogen time is 2-10 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96109503A CN1146872A (en) | 1996-08-21 | 1996-08-21 | Method for making fast fish product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96109503A CN1146872A (en) | 1996-08-21 | 1996-08-21 | Method for making fast fish product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1146872A true CN1146872A (en) | 1997-04-09 |
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ID=5120386
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96109503A Pending CN1146872A (en) | 1996-08-21 | 1996-08-21 | Method for making fast fish product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1146872A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999438A (en) * | 2010-11-05 | 2011-04-06 | 中国人民解放军海军医学研究所 | Gas cooking processing method of freshwater fish fillets |
| CN104705614A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Pickling method for minnow mustard leaf |
-
1996
- 1996-08-21 CN CN96109503A patent/CN1146872A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999438A (en) * | 2010-11-05 | 2011-04-06 | 中国人民解放军海军医学研究所 | Gas cooking processing method of freshwater fish fillets |
| CN104705614A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Pickling method for minnow mustard leaf |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
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