CN116636604A - 一种酸辣鱼调料配方的工艺流程 - Google Patents
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 10
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Abstract
本发明提供一种酸辣鱼调料配方的工艺流程,涉及酸辣鱼技术领域。该辣鱼调料配方,包括调料包配料、酸菜包配料、小米辣包配料和干料包配料。本发明提供一种酸辣鱼调料配方的工艺流程,该酸辣鱼调料配方的工艺流程针对酸辣鱼能够提前制备出调料包,且其调料包能够在需要吃酸辣鱼时直接配合鱼片翻炒制作,其制作方式简单,口味鲜美,且本发明的调料配方具备调料包配料、酸菜包配料、小米辣包和干料包多做料包,制作者能够根据个人情况进行添加,使用起来更加便捷。
Description
技术领域
本发明涉及酸辣鱼技术领域,具体为一种酸辣鱼调料配方的工艺流程。
背景技术
酸辣鱼,是传统美食之一。由于特殊的气候、环境、地理以及民族习俗等诸多原因形成了口味独特的饮食习惯,喜食酸、辣,酸能生津解暑,辣能祛湿开胃。其特点:味美鲜香,酸辣可口,百尝不厌。
现有的酸辣鱼大多都是现场制作,而制作酸菜鱼的调料较多,制作的方法和步骤较为繁杂,如果工作较为劳累,就难以制作而出,从而更加影响心情,而现有的即热食物虽然能够自动热熟,但口感较差,容易影响食欲。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种酸辣鱼调料配方的工艺流程,解决了酸辣鱼现场制作较为繁杂的问题。
(二)技术方案
为实现以上目的,本发明通过以下技术方案予以实现:一种酸辣鱼调料配方,包括调料包配料、酸菜包配料、小米辣包配料和干料包配料,具体调料配比为:
调料包配料:大豆油22-26g、豆瓣酱35-43g、辣椒20-25g、食盐5-9g、味精8-10g、花椒25-32g、胡椒4-8g、苯甲酸钠0.1-0.8g、山梨酸钾0.1-0.7g;
酸菜包配料:酸菜100-150g、辣椒15-20g、姜1-2g、蒜1-3g、胡椒0.5-1g、白砂糖0.5-2g、味精0.2-0.8g、食用盐1-3g、香辛料0.2-0.6g、食品添加剂1.2-2.9g;
小米辣包配料:小米辣50g-60g;
干料包配料:辣椒40g-80g、花椒1-4g。
优选的,所述豆瓣酱包括蚕豆、面粉、辣椒、食盐、饮用水、食品添加剂、苯甲酸钠和焦糖色,其具体配比为:10:6:5:2:3:1:0.1:0.1。
优选的,所述食品添加剂是由山梨酸钾、苯甲酸钠、姜黄构成,其具体配比为:0.1:0.1:3。
一种酸辣鱼调料配方的工艺流程,具体包括以下步骤:
S1.料包制备
分别将调料包、酸菜包、干料包的调料加入锅中爆炒15min,然后分开存储;
S2.酸辣鱼制作
在锅中加入200g植物油,再加入调料包配料和酸菜包配料,再加入适量高汤或清水,将然后将切好的鱼片放入锅中,炖煮10min,再将小米辣包倒入锅中翻炒,再加入干料包均匀洒在鱼片表面,同时把植物油烧沸淋在鱼片上。
优选的,所述步骤S1中制备的料包如果不是立刻使用,需要在冰箱中冷藏保存,且保质期为90d。
优选的,所述步骤S2中鱼片优选鲫鱼、弓鱼、鲤鱼或草鱼的其中一种,且鱼片取腹部鱼肉,同时还需要去刺处理。
(三)有益效果
本发明提供了一种酸辣鱼调料配方的工艺流程。具备以下有益效果:
本发明提供了一种酸辣鱼调料配方的工艺流程,本发明针对酸辣鱼能够提前制备出调料包,且其调料包能够在需要吃酸辣鱼时直接配合鱼片翻炒制作,其制作方式简单,口味鲜美,且本发明的调料配方具备调料包配料、酸菜包配料、小米辣包和干料包多做料包,制作者能够根据个人情况进行添加,使用起来更加便捷。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:
本发明实施例提供一种酸辣鱼调料配方,其特征在于,包括调料包配料、酸菜包配料、小米辣包配料和干料包配料,具体调料配比为:
调料包配料:大豆油22g、豆瓣酱35g、辣椒20g、食盐5g、味精8g、花椒25g、胡椒4g、苯甲酸钠0.1g、山梨酸钾0.1g;
酸菜包配料:酸菜100g、辣椒15g、姜1g、蒜1g、胡椒0.5g、白砂糖0.5g、味精0.2g、食用盐1g、香辛料0.2g、食品添加剂1.2g;
小米辣包配料:小米辣50g;
干料包配料:辣椒40g、花椒1g。
所述豆瓣酱包括蚕豆、面粉、辣椒、食盐、饮用水、食品添加剂、苯甲酸钠和焦糖色,其具体配比为:10:6:5:2:3:1:0.1:0.1。
所述食品添加剂是由山梨酸钾、苯甲酸钠、姜黄构成,其具体配比为:0.1:0.1:3。
一种酸辣鱼调料配方的工艺流程,具体包括以下步骤:
S1.料包制备
分别将调料包、酸菜包、干料包的调料加入锅中爆炒15min,然后分开存储;
S2.酸辣鱼制作
在锅中加入200g植物油,再加入调料包配料和酸菜包配料,再加入适量高汤或清水,将然后将切好的鱼片放入锅中,炖煮10min,再将小米辣包倒入锅中翻炒,再加入干料包均匀洒在鱼片表面,同时把植物油烧沸淋在鱼片上。
所述步骤S1中制备的料包如果不是立刻使用,需要在冰箱中冷藏保存,且保质期为90d。
所述步骤S2中鱼片优选鲫鱼,且鱼片取腹部鱼肉,同时还需要去刺处理。
实施例2:
本发明实施例提供一种酸辣鱼调料配方,其特征在于,包括调料包配料、酸菜包配料、小米辣包配料和干料包配料,具体调料配比为:
调料包配料:大豆油24g、豆瓣酱39g、辣椒22g、食盐7g、味精9g、花椒29g、胡椒6g、苯甲酸钠0.6g、山梨酸钾0.5g;
酸菜包配料:酸菜125g、辣椒17g、姜1.5g、蒜2g、胡椒0.7g、白砂糖1g、味精0.6g、食用盐2g、香辛料0.4g、食品添加剂2g;
小米辣包配料:小米辣55g;
干料包配料:辣椒60g、花椒3g。
所述豆瓣酱包括蚕豆、面粉、辣椒、食盐、饮用水、食品添加剂、苯甲酸钠和焦糖色,其具体配比为:10:6:5:2:3:1:0.1:0.1。
所述食品添加剂是由山梨酸钾、苯甲酸钠、姜黄构成,其具体配比为:0.1:0.1:3。
一种酸辣鱼调料配方的工艺流程,具体包括以下步骤:
S1.料包制备
分别将调料包、酸菜包、干料包的调料加入锅中爆炒15min,然后分开存储;
S2.酸辣鱼制作
在锅中加入200g植物油,再加入调料包配料和酸菜包配料,再加入适量高汤或清水,将然后将切好的鱼片放入锅中,炖煮10min,再将小米辣包倒入锅中翻炒,再加入干料包均匀洒在鱼片表面,同时把植物油烧沸淋在鱼片上。
所述步骤S1中制备的料包如果不是立刻使用,需要在冰箱中冷藏保存,且保质期为90d。
所述步骤S2中鱼片优选弓鱼的其中一种,且鱼片取腹部鱼肉,同时还需要去刺处理。
实施例3:
本发明实施例提供一种酸辣鱼调料配方,其特征在于,包括调料包配料、酸菜包配料、小米辣包配料和干料包配料,具体调料配比为:
调料包配料:大豆油26g、豆瓣酱43g、辣椒25g、食盐9g、味精10g、花椒32g、胡椒8g、苯甲酸钠0.8g、山梨酸钾0.7g;
酸菜包配料:酸菜150g、辣椒20g、姜2g、蒜3g、胡椒1g、白砂糖2g、味精0.8g、食用盐3g、香辛料0.6g、食品添加剂2.9g;
小米辣包配料:小米辣60g;
干料包配料:辣椒80g、花椒4g。
所述豆瓣酱包括蚕豆、面粉、辣椒、食盐、饮用水、食品添加剂、苯甲酸钠和焦糖色,其具体配比为:10:6:5:2:3:1:0.1:0.1。
所述食品添加剂是由山梨酸钾、苯甲酸钠、姜黄构成,其具体配比为:0.1:0.1:3。
一种酸辣鱼调料配方的工艺流程,具体包括以下步骤:
S1.料包制备
分别将调料包、酸菜包、干料包的调料加入锅中爆炒15min,然后分开存储;
S2.酸辣鱼制作
在锅中加入200g植物油,再加入调料包配料和酸菜包配料,再加入适量高汤或清水,将然后将切好的鱼片放入锅中,炖煮10min,再将小米辣包倒入锅中翻炒,再加入干料包均匀洒在鱼片表面,同时把植物油烧沸淋在鱼片上。
所述步骤S1中制备的料包如果不是立刻使用,需要在冰箱中冷藏保存,且保质期为90d。
所述步骤S2中鱼片优选鲤鱼,且鱼片取腹部鱼肉,同时还需要去刺处理。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (6)
1.一种酸辣鱼调料配方,其特征在于,包括调料包配料、酸菜包配料、小米辣包配料和干料包配料,具体调料配比为:
调料包配料:大豆油22-26g、豆瓣酱35-43g、辣椒20-25g、食盐5-9g、味精8-10g、花椒25-32g、胡椒4-8g、苯甲酸钠0.1-0.8g、山梨酸钾0.1-0.7g;
酸菜包配料:酸菜100-150g、辣椒15-20g、姜1-2g、蒜1-3g、胡椒0.5-1g、白砂糖0.5-2g、味精0.2-0.8g、食用盐1-3g、香辛料0.2-0.6g、食品添加剂1.2-2.9g;
小米辣包配料:小米辣50g-60g;
干料包配料:辣椒40g-80g、花椒1-4g。
2.根据权利要求1所述的一种酸辣鱼调料配方,其特征在于:所述豆瓣酱包括蚕豆、面粉、辣椒、食盐、饮用水、食品添加剂、苯甲酸钠和焦糖色,其具体配比为:10:6:5:2:3:1:0.1:0.1。
3.根据权利要求2所述的一种酸辣鱼调料配方,其特征在于:所述食品添加剂是由山梨酸钾、苯甲酸钠、姜黄构成,其具体配比为:0.1:0.1:3。
4.根据权利要求1所述的一种酸辣鱼调料配方的工艺流程,其特征在于,具体包括以下步骤:
S1.料包制备
分别将调料包、酸菜包、干料包的调料加入锅中爆炒15min,然后分开存储;
S2.酸辣鱼制作
在锅中加入200g植物油,再加入调料包配料和酸菜包配料,再加入适量高汤或清水,将然后将切好的鱼片放入锅中,炖煮10min,再将小米辣包倒入锅中翻炒,再加入干料包均匀洒在鱼片表面,同时把植物油烧沸淋在鱼片上。
5.根据权利要求1所述的一种酸辣鱼调料配方的工艺流程,其特征在于:所述步骤S1中制备的料包如果不是立刻使用,需要在冰箱中冷藏保存,且保质期为90d。
6.根据权利要求1所述的一种酸辣鱼调料配方的工艺流程,其特征在于:所述步骤S2中鱼片优选鲫鱼、弓鱼、鲤鱼或草鱼的其中一种,且鱼片取腹部鱼肉,同时还需要去刺处理。
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