Preparation method of pickled fish

A production method and technology of sauerkraut fish, applied in the direction of food science, etc., can solve the problems of fish meat being easily broken, easy to cause cancer, inconvenient to eat, etc., and achieve the effect of simple cooking method, delicious taste and rich nutrition

Inactive Publication Date: 2017-07-04
江世妹
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  • Application Information

AI Technical Summary

Problems solved by technology

However, the pickled fish in Sichuan is not suitable for the people in Guangdong who have a relatively light diet. The main reason is that the fish in the pickled fish has more bones, and the fish is easily broken during the cooking process, which makes it inconvenient to eat, and the pickled vegetables used in the ingredients are usually Contains a lot of nitrite, if eaten too much, it is easy to cause cancer, and it does not meet the healthy eating habits of modern people

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0013] Embodiment 1: a kind of preparation method of pickled fish is made by following steps:

[0014] (1) Remove the head of the fish, remove the fish bone with the knife tilted, leave the fish meat, slice it, and put the cut fish fillet

[0015] Wash with a tablespoon of salt, rinse with water to form crystal clear fish fillets, add white pepper powder, starch, ginger juice and mix well, marinate for 20 minutes;

[0016] (2) Take a piece of fresh mustard, clean it, cut it into a suitable size, blanch it in boiling water for 5-15 minutes, take it out and place it;

[0017] (3) Heat the oil in the pan, pour the blanched mustard greens in step (2) into the pan, stir-fry for a while, add glutinous rice vinegar, borneol sugar, pepper, pepper, refined salt, soy sauce, oil, boil on high heat, and Turn to medium heat and cook for 5-15 minutes;

[0018] (4) Add the marinated fish fillets into the pot, bring to a boil over high heat, and cook for 3-10 minutes to start the pot. Furt...

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PUM

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Abstract

The invention discloses a preparation method of a pickled fish; according to the preparation method of the pickled fish, the pickled fish is prepared through four steps; high-quality crisp-flesh grass carp flesh is used as a main material, fish fillets cannot generate a scattering phenomenon during cooking, and the flesh is crisp in texture, fresh, sweet and delicious. In addition, the preparation method of the pickled fish does not adopt conventional pickled Chinese cabbage, but chooses fresh mustard; a proper amount of glutinous rice vinegar, rock sugar and other seasonings are added to adjust a sweet and sour taste, the used pickled Chinese cabbage in a traditional pickled fish is broken through, too much nitrate are prevented from being eaten, health hazard is prevented, and modern life health and green dietary habits are met. The pickled fish of the preparation method has the advantages of simple cooking method, delicious taste, rich nutrition and health.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing pickled fish. Background technique [0002] Sauerkraut fish belongs to Sichuan cuisine. Sichuan cuisine enjoys the reputation of "one dish, one style, one hundred dishes and one hundred flavors". It is famous for its unique seasoning and unique cooking techniques. It is also called "sour soup fish" in various places. It is made with fresh fish as the main ingredient and boiled with Sichuan pickles. Although this dish is a Sichuan folk dish, it is widely spread. However, the pickled fish in Sichuan is not suitable for the people in Guangdong who have a relatively light diet. The main reason is that the fish in pickled fish has more bone shreds. During the cooking process, the fish is easily broken, which makes it inconvenient to eat, and the pickled vegetables used in the ingredients are usually Containing more nitrite, eating too much, is easy to cause cancer, and doe...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L19/00
Inventor 江世妹
Owner 江世妹
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