Roasted fish stewing sauce capable of preventing pot sticking

Abstract

The invention provides a roasted fish stewing sauce capable of preventing pot sticking.The roasted fish stewing sauce is prepared from, by weight, 12 parts of soybeans, 4 parts of broad bean flowers, 2 parts of tulip petals, 4 parts of sweet potato leaves, 0.3 part of calcium citrate, 1.2 parts of coffee beans, 3.5 parts of celery leaves, 4 parts of Chinese Cherries, 23 parts of iodised salt, 2 parts of pork liver, 3 parts of corn gluten meal, 2.5 parts of corrective additives, 1.2 parts of a bentonite composite, 15 g of kaki calyxes, 4 g of all-grass of Chenopodium album, 18 g of dry chili, 7 g of garlic, 9 g of Laoganma chili sauce, 4 g of broad bean sauce, 3 g of white fermented bean curd, 5 g of silkworm chrysalis, 2 g of green prickleyash, 4 g of lemon juice, 6 g of ginger, 4 g of ground black pepper, 3 g of shallot, 6 g of jelly fish heads, 6 g of stevia rebaudiana, 8 g of white granulated sugar, 6 g of lime fruits and 5 g of sesame oil.By means of the roasted fish stewing sauce, the pot sticking situation of fish can be avoided in the continuous heating process, roasted fish unique in flavor can be stewed, and fish meat can be smooth, delicious and rich in aroma.

Description

Technical field [0001] The invention relates to the field of food seasonings, in particular to an anti-sticking pan for roasted fish stew. Background technique [0002] Grilled fish refers to a method in which fish is grilled and then cooked. This cooking method realizes "one roast and two stew". It is a new revolution in the world of grilled fish. Combining three cooking techniques: pickling, roasting and stewing. The raw material processing of grilled fish → salting → steaming → drying → seasoning → baking → packaging → storage, and then put it into a pot and stew as needed. The stewing process usually comes with other side dishes. The production process of grilled fish is complicated, and the taste changes greatly. The changes in each link of marinating, steaming, drying, seasoning, baking, and stewing will have a greater impact on the taste of the final grilled fish. Ingredients, cooking ingredients, baking seasonings, stewed sauces and soups are all key to determining the...

AI Technical Summary

Problems solved by technology

At present, after the grilled fish is grilled, when it is stewed again, the grilled fish is served on the dining table together with the stewing pot, and the bottom of the pot is continuously heated with charcoal fire. During the continuous heating process, the grilled fish is prone to sticking to the pot, resulting in fish burnt on the bottom of the pan