CN1582772A

CN1582772A - Method for producing Weiyang fish chest

Info

Publication number: CN1582772A
Application number: CNA2004100448298A
Authority: CN
Inventors: 张广铸; 傅庭治
Original assignee: 张广铸; 傅庭治
Priority date: 2004-05-28
Filing date: 2004-05-28
Publication date: 2005-02-23

Abstract

A preserved fish is prepared from grass carp or black carp through preprocessing, immersing in soup prepared from multiple spices, primary frying in oil, secondary frying in oil, and coating the stewed soup.

Description

The Weiyang fish chest manufacture craft

Technical field

A kind of manufacture craft of the fish system of the present invention relates to food technology field relates in particular to the Weiyang fish chest manufacture craft.

Background technology

Smoked fish is the course that often do in family and restaurant, it also is the traditional local delicacies of China, the making of smoked fish is also simpler, black carp is scaled, clean, drain well, earlier cut into the Carnis Mylopharyngodon piceus section open two along spine with cutter, with oblique cutter fish is cut into the fish piece of 1-2 cm thick again, use soy sauce, pickled 30 minutes of yellow rice wine is stand-by, and the fish section of pickled mistake is fried dark red to color and luster in pot, take out drop oil during the crust scleroma, then green onion, bruised ginger, yellow rice wine, soy sauce, white sugar, fine salt, monosodium glutamate, pour the fish piece in five-spice powder and the soup juice that bright soup colludes, sabot can take the dish out of the pot behind the tightly sticking thick gravy of fish piece, this smoked fish peony, meat hardens and perfume, is with salty during taste is sweet, but present smoked fish is because color and luster sauce is brown, black, no aesthetic feeling is along with the improve of people's living standard, people begin not too to have welcome, and some places with the hyperchromic perfume (or spice) that adds of fume smoking method, cause the contamination of products harmful substance in processing smoked fish process.

Summary of the invention

Purpose of the present invention because of its processing method and the relevant above-mentioned deficiency of preparing burden and being brought, provides a kind of discarded sootiness technology at existing smoked fish, makes the manufactured goods color and luster vivid gorgeous, the more sweet-smelling of distinguishing the flavor of, the Weiyang fish chest manufacture craft of suitable modern's taste.

The objective of the invention is to be achieved through the following technical solutions, a kind of Weiyang fish chest manufacture craft, with black carp, grass carp is a major ingredient, comprise the cleaning of fish body, clean material cleans, drain, hack, stripping and slicing and dipping, drain with fried, use an amount of yellow rice wine, the ginger green onion, refined salt, condiment such as white sugar and vinegar and clear water, use star aniseed powder before it is characterized in that flooding, cinnamomi cortex pulveratus, zanthoxylum powder, pepper powder, licorice powder, the fennel seeds powder, Ground Cloves, bay leaf powder spices and condiment and proper amount of clear water system halogen, the fish dried meat floods in the part thick gravy that is made into, fried is just fried and multiple fried, just fried fish tartar souce dried meat oil temperature is deep fat very likely, after just the fried fish tartar souce dried meat was cooled to normal temperature, fried to little red at 150 ℃ of oily Wen Zhongfu, the fish dried meat halogen in the thick gravy that modulates after multiple the exploding leaned on, and distinguish the flavor of surely after tested, the pack of cooling back is bled and is sealed, and presses the standard high temperature sterilization, the vanning of cooling back.

Technological process of the present invention is suitable for industrial production, broken away from the traditional-handwork making, but strict control of quality and hygienic requirements, abolished the Recipe that cigarette smokes soy sauce, the fish dried meat color and luster sauce glow of making is beautiful, aromatic flavour, mouthfeel aquatic foods, salty, fragrant, crisp, little sweet, and anti-preservation, be tourism, leisure, the fast food that suits the taste of both old and young.

The specific embodiment

It is major ingredient that the present invention adopts black carp or grass carp, carry out the cleaning of fish body, clean material cleans, drain and hack and common process such as stripping and slicing, meanwhile, preparation spices system halogen, with 100 kilograms of clean fish material is base unit, use star aniseed powder, cinnamomi cortex pulveratus, each about 0.2 kilogram in fennel seeds powder, zanthoxylum powder, licorice powder, about 0.1 kilogram of bay leaf powder, about 0.03 kilogram of pepper powder, about 0.05 kilogram of Ground Cloves, the fish dried meat after the stripping and slicing is at above-mentioned spices, condiment and clear water boil in the fragrant thick gravy of the cooled part of making and flood, and drain behind the dipping, fish dried meat after draining is fried and multiple fried through just, frying oil temperature control just is at deep fat very likely, and is fried to the clear-cut little Huang of epidermis, and first fried fish tartar souce dried meat is cooled to behind the normal temperature multiple fried to little red in 150 ℃ of deep fats, fish dried meat after multiple the exploding halogen in the fragrant thick gravy that modulates leaned on about 20 minutes, wherein distinguish the flavor of surely after tested, the pack of cooling back is bled and is sealed the standard high temperature sterilization, the vanning of cooling back, instant edible.

Claims

1, a kind of Weiyang fish chest manufacture craft, with black carp or grass carp is major ingredient, comprise that the cleaning of fish body, clean material drain with fried after cleaning, drain, hack and flood, flooding, use condiment and clear water such as an amount of yellow rice wine, ginger green onion, refined salt, white sugar and vinegar, make fragrant halogen with star aniseed powder, cinnamomi cortex pulveratus, zanthoxylum powder, pepper powder, licorice powder, fennel seeds powder, Ground Cloves, bay leaf powder spices and condiment and clear water before it is characterized in that flooding, the fish dried meat floods in the fragrant thick gravy of the part that is made into; Fried is just fried and multiple fried, just fried fish tartar souce dried meat oil temperature is deep fat very likely, fried to the clear-cut little Huang of epidermis, just the fried fish tartar souce dried meat explodes to little red at 150 ℃ of oily Wen Zhongfu after being cooled to normal temperature, fish dried meat halogen in the fragrant thick gravy that modulates after multiple the exploding leans on, and distinguishes the flavor of surely after tested, and the pack of cooling back is bled and sealed, press the standard high temperature sterilization, the vanning of cooling back.

2, Weiyang fish chest manufacture craft according to claim 1, the consumption that it is characterized in that spices is a base unit with the clean material of 100 kilograms of left and right sides major ingredients, with respectively about 0.2 kilogram in star aniseed powder, cinnamomi cortex pulveratus, fennel seeds powder, about 0.1 kilogram of zanthoxylum powder, licorice powder, bay leaf powder, about 0.03 kilogram of pepper powder, about 0.05 kilogram of Ground Cloves.

3, Weiyang fish chest manufacture craft according to claim 1 is characterized in that fish dried meat halogen in the fragrant thick gravy that modulates leaned on about 20 minutes.