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Preparation method of sauce fish

A technology for sauce fish and live fish, which is applied in the field of food processing, can solve the problem that the taste of fish sauce is very different, and achieve the effects of enhancing appetite, easy digestion and absorption, and mellow flavor.

Inactive Publication Date: 2020-01-17
湖南创奇食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, due to the different recipes of fish sauce, the taste of the fish sauce produced is also very different.

Method used

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  • Preparation method of sauce fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of soy sauce fish, comprises the following steps:

[0027] S1. Selection of main ingredients: select fresh live fish, wash, peel and remove the internal organs, and process to separate the fish bones, then cut the fish into pieces and set aside; select the following accessories by weight: 20 parts of edible salt, 10 parts of starch , 8 parts of ginger, 15 parts of minced garlic, 13 parts of cooking wine, 5 parts of sesame, 12.5 parts of Chinese pepper, 6 parts of star anise, 6 parts of fennel, 5 parts of sucrose, 11 parts of orange sauce, 3 parts of wolfberry, 5 parts of cumin, chicken essence 6 parts, 10 parts of tofu, 6 parts of soy sauce, 10 parts of corn oil;

[0028] S2, raw material processing: the main ingredient fish selected in S1 is crushed in a crusher, and the selected auxiliary materials, for the solids in the auxiliary materials, are crushed in a crusher, and crushed to 90 meshes, and set aside; Wherein, the preparation method...

Embodiment 2

[0034] A kind of preparation method of soy sauce fish, comprises the following steps:

[0035] S1. Selection of main ingredients: select fresh live fish, wash, peel and remove the internal organs, and process to separate the fish bones, then cut the fish into pieces and set aside; select the following accessories by weight: 22 parts of edible salt, 12 parts of starch , 9 parts of ginger, 18 parts of minced garlic, 15 parts of cooking wine, 6 parts of sesame, 14 parts of Chinese pepper, 9 parts of star anise, 82 parts of fennel, 6 parts of sucrose, 15 parts of orange sauce, 4 parts of wolfberry, 8 parts of cumin, chicken essence 8 parts, 12 parts of tofu, 7 parts of soy sauce, 13 parts of corn oil;

[0036] S2, raw material processing: the main ingredient fish selected in S1 is crushed in a crusher, and the selected auxiliary materials, for the solids in the auxiliary materials, are crushed in a crusher, and crushed to 90 meshes, and set aside; Wherein, the preparation method ...

Embodiment 3

[0042] A kind of preparation method of soy sauce fish, comprises the following steps:

[0043] S1. Selection of main ingredients: select fresh live fish, wash, peel and remove the viscera, and process to separate the fish bones, then cut the fish into pieces for later use; select the following accessories by weight: 25 parts of edible salt, 13 parts of starch , 10 parts of ginger, 20 parts of minced garlic, 20 parts of cooking wine, 6 parts of sesame, 15 parts of Chinese pepper, 10 parts of star anise, 8 parts of fennel, 6 parts of sucrose, 18 parts of orange sauce, 4 parts of wolfberry, 5 parts of cumin, chicken essence 8 parts, 12 parts of tofu, 8 parts of soy sauce, 20 parts of corn oil;

[0044] S2. Raw material processing: the main ingredient fish selected in S1 is crushed in a crusher, and the selected auxiliary materials, for the solids in the auxiliary materials, are crushed in a crusher, and crushed to 100 mesh, and set aside; Wherein, the preparation method of orang...

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Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of sauce fish. The preparation method includes the following steps: S1, main materials are selected, specifically, fresh live fish is selected, washed, peeled and gutted, and treated to enable fish bones to be separated, then the fish is cut into pieces for standby application, and the followingauxiliary materials in parts by weight: 20-30 parts of table salt, 10-15 parts of starch, 8-12 parts of rhizoma zingiberis recens, 15-25 parts of minced garlic, 13-22 parts of cooking wine, 5-8 partsof sesame, 12.5-18 parts of pericarpium zanthoxyli, 6-12 parts of fructus anisi stellati, 6-12 parts of fennel fruits, 5-8 parts of sucrose, 11-21 parts of orange sauce, 3-5 parts of fructus lycii, 5-10 parts of Chinese cumin seed, 6-12 parts of chicken essence, 10-15 parts of tofu, 6-12 parts of soy, and 10-25 parts of corn oil are selected; S2, raw material treatment is conducted, specifically,the main material fish selected in the step S1 is minced in a mincer, solids in the selected auxiliary materials are crushed in a crusher to 90-100 meshes; S3, steaming is conducted; S4, frying is conducted; S5, fermentation is conducted; and S6, canning and sterilization are conducted. The sauce fish prepared through the preparation method is good and delicious in taste, and because of the addition of the orange sauce in sauce, the fishy smell of the fish is reduced, so that the sauce fish is mellow in flavor, delicious and fragrant and rich; and added citric acid can improve the sensory properties of food, appetite is enhanced, digestion and absorption of calcium and phosphorus matter in the body are promoted, and it is ensured that the sauce fish is easy to digest and absorb after eaten.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of pickled fish. Background technique [0002] Fish is not only delicious, but also has high nutritional value. Its protein content is twice that of pork, and it is a high-quality protein with a high absorption rate in the human body. Fish is rich in thiamine, riboflavin, niacin, vitamin D and a certain amount of calcium, phosphorus, iron and other minerals. Although the fat content in fish is low, the fatty acids in it have been proven to have the effects of lowering blood sugar, protecting the heart and preventing cancer. Vitamin D, calcium and phosphorus in fish meat can effectively prevent osteoporosis. Fish fat contains unsaturated fatty acids, which have anti-atherosclerotic effects, so it is beneficial to prevent and treat cardiovascular and cerebrovascular diseases, enhance memory, protect eyesight, and eliminate inflammation. [0003] Wit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/00
CPCA23L17/70A23L17/65A23L33/00
Inventor 龚创奇
Owner 湖南创奇食品有限公司
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