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Instant compounded-taste Schizothorax fish soup and preparation method thereof

A kind of Yayu and convenient technology, applied in the direction of food science, etc., can solve the problem that the unique flavor of Yayu is difficult to be preserved, and achieve the effect of simple preparation method and easy portability

Inactive Publication Date: 2017-03-22
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the inventor found that when many vegetables are prepared with Yayu for convenient fish soup, the unique flavor of Yayu is difficult to be preserved

Method used

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  • Instant compounded-taste Schizothorax fish soup and preparation method thereof
  • Instant compounded-taste Schizothorax fish soup and preparation method thereof
  • Instant compounded-taste Schizothorax fish soup and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0027] Firstly, after the fresh fish is slaughtered, the scales, fins, viscera, and black film are removed, and then the fish body is cleaned. After cleaning, the fish body is cut (by weight, the fish is 100 parts) ), then soak the fish pieces with 1% yeast solution for 1.5 hours, rinse the treated fish pieces with clean water, drain the water, and then put the fish pieces into a frying pan with an oil temperature of 170°C-190°C Fry for 25-30s, then drain off the residual oil, and cook according to the ratio of fish to water mass ratio of 1:5. When starting to boil, use high fire, and after the water boils, switch to slow fire. After 1 hour, add 10 parts of shiitake mushrooms and boil. After cooking for 2.5 hours, add 2-3 parts of salt and 0.5-1.5 parts of monosodium glutamate for seasoning, then filter with 200-mesh silk cloth to get the soup, then remove the bone spurs from the filtered fish dregs, add water according to the same mass ratio of fish and water, and use a colloi...

Embodiment 2

[0029] Except that the weight portion of fish body is 90 parts, all the other are consistent with embodiment 1.

Embodiment 3

[0031] Except that the weight portion of fish body is 110 parts, all the other are consistent with embodiment 1.

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Abstract

The invention provides an instant compounded-taste Schizothorax fish soup and a preparation method thereof. The method comprises the following steps of: (1) soaking fresh Schizothorax fish with 1wt% yeast powder solution for 1-3 hours, then pan-frying the soaked fresh Schizothorax fish in hot oil until the Schizothorax fish becomes light yellow; (2) boiling the substance obtained in the step (1) in water until the water is boiled, further boiling with low fire for 0.5-1.5 hours, then adding vegetable granules at a vegetable granule and Schizothorax fish mass ratio of 1 to (9-11), further boiling out with low fire for 2-3 hours, and adding a proper amount of salt and monosodium glutamate, wherein the vegetable granules are lentinus edodes granules or endive sprout granules; and (3) filtering the substance obtained in the step (2), reserving cooking liquor for later use, removing bony spurs in filter residues, then grinding the filter residues, boiling out the ground filter residues in water, and filtering the boiled filter residues to obtain cooking liquor; and (4) mixing the obtained cooking liquors, and performing vacuum concentration on the obtained cooking liquor, thereby obtaining the instant compounded-taste Schizothorax fish soup. The preparation method is simple; the instant compounded-taste Schizothorax fish soup is easy to carry, not only reserves the unique flavor of Schizothorax, but also has the fragrance of endive sprout and lentinus edodes.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to an instant fish soup with complex taste and a preparation method thereof. Background technique [0002] Yayuyuan is produced in the Zhougong River Basin of Ya'an City, Sichuan Province, China. Its special growth environment and water quality requirements make it rich in nutrition, delicious and unique in meat, and rich in muscle extracts such as mineral elements and taste free amino acids. Belonging to one of the "Sanya" cultures, it was certified as a "National Geographical Indication Protected Product" in 2009. It is a unique natural and cultural resource in the Ya'an area, and has formed a certain brand effect. [0003] With the improvement of people's living standards and the development of Ya'an's tourism industry, the market demand for Ya'an has increased sharply. How to develop Ya'u food with different flavors, especially convenience food, is one of the directions...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10
Inventor 李美良曾丽嘉唐德密李树红刘耀文柯勤勤胡强饶承冬叶浪苏赵蒋丹欧昱杉
Owner SICHUAN AGRI UNIV
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