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Manufacturing method for smoked fish

A production method and technology of smoked fish, which are applied in the field of food processing, can solve the problems of complex processing methods, heavy weight, and inability to be popularized on a large scale.

Inactive Publication Date: 2019-03-05
国世青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards and the acceleration of the pace of life, catering and fast food are favored by people because of their convenience and benefits, especially office workers, who often have no time to cook because of their busy work. Choice", the current takeaway in the market can be roughly divided into "foreign fast food" and "Chinese style food", "foreign fast food" is mostly fried and fried, so it contains too much fat and other foods that are harmful to health. ingredients, and the taste is different from Chinese people's traditional eating habits, so more Chinese prefer to choose "Chinese food" that tastes more in line with Chinese traditional eating habits. However, many Chinese food tastes rough at present. People leave a bad impression of only focusing on "quantity" rather than "quality". There are also a few restaurants that taste good, but often because the seasoning formula is kept secret or the processing method is too complicated, resulting in the result of "only this one, no other branch". Large-scale promotion cannot meet the needs of most people to choose high-quality fast food

Method used

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Examples

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Embodiment Construction

[0011] Example: Prepare 6 small fishes, 5 grams of dried chilies, 20 grams of scallions, 20 grams of sliced ​​ginger, 10 grams of soy sauce, 20 grams of Veda, 20 grams of sugar, 10 grams of cooking wine, 10 grams of Weidan, and 5 grams of salt , 1 star anise, coriander section production process is as follows:

[0012] (1) Remove the five viscera, head and tail of the Bayu, and cut it into slices of about 1 cm with an oblique knife;

[0013] (2) Heat the oil pan, put in the fish fillets twice when it is half-baked, and fry until the outside of the fish is hard and yellow; remove it;

[0014] (3) Heat the frying pan, add base oil, add dried chili, stir-fry star anise until fragrant, add scallion and ginger slices, stir-fry until fragrant, add 400 grams of broth, add fried fish fillets, add cooking wine, Sugar, salt, soy sauce, Veda, Vedan, bring to a boil over high heat, switch to low heat, and when the soup is dry, sprinkle coriander on the plate.

[0015] As long as you fol...

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Abstract

The invention relates to a food processing method, specifically to a manufacturing method for fishes. The invention discloses a manufacturing method for smoked fish. The smoked fish is manufactured from Fugn rubripes, dried chili, onion, ginger, soy sauce, Weidamei soy sauce, white sugar, cooking wine, Vedan, anise, salt and caraway in a certain ratio through the procedures of deep-frying, stir-frying and the like. The manufacturing method provided by the invention is simple and easy to master, and is a good option during operation of restaurants.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for making smoked fish. Background technique [0002] With the improvement of people's living standards and the acceleration of the pace of life, catering and fast food are favored by people because of their convenience and benefits, especially office workers, who often have no time to cook because of their busy work. Choice", the current takeaway in the market can be roughly divided into "foreign fast food" and "Chinese style food", "foreign fast food" is mostly fried and fried, so it contains too much fat and other foods that are harmful to health. ingredients, and the taste is different from Chinese people's traditional eating habits, so more Chinese prefer to choose "Chinese food" that tastes more in line with Chinese traditional eating habits. However, many Chinese food tastes rough at present. People leave a bad impression of only focusing on "quantity" rather than "qua...

Claims

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Application Information

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IPC IPC(8): A23L17/10
CPCA23L17/10
Inventor 国世青
Owner 国世青
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