CN101647580A - Cooking method of braised fish in brown sauce - Google Patents
Cooking method of braised fish in brown sauce Download PDFInfo
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- CN101647580A CN101647580A CN200910074986A CN200910074986A CN101647580A CN 101647580 A CN101647580 A CN 101647580A CN 200910074986 A CN200910074986 A CN 200910074986A CN 200910074986 A CN200910074986 A CN 200910074986A CN 101647580 A CN101647580 A CN 101647580A
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Abstract
The invention relates to a cooking method of braised fish in brown sauce, comprising the following steps: removing gills and a belly of fresh fish; scaling; cleaning; draining; sousing; greasing at middle temperature; dehydrating by cold air; preparing special braised sauce; respectively packing the fish and the sauce in proportion by inflating nitrogen; sterilizing; and packing the fish and the sauce into a large packaging bag to obtain a finished product. The cooking method uses catering braised fish in brown sauce as a base and organically combines the traditional catering technology and the modern food engineering technology, and the braised fish in brown sauce does not contain any chemical additives and antiseptics, not only can retain the nutrition and the sweetness of the braised fish in brown sauce not to be lost and display certain advantages for food sanitation and edible convenience.
Description
Technical field
The present invention relates to the fast food production technical field, be meant a kind of preparation method especially with stewed fish with brown sauce of instant, fresh-keeping, delicious, nutrition, instant edible.
Background technology
The favor that fish is low with its protein content height, fat content, be of high nutritive value, delicious flavour is subjected to mass consumption person.But the processing of traditional fish can only be the instant method of now doing, and process time is longer, and it is edible at fixed-sites such as restaurant and families only to suit, and edible limitation is very big, brings very big inconvenience for some consumers.
Summary of the invention
That the preparation method that the purpose of this invention is to provide a kind of stewed fish with brown sauce, this method have is instant, fresh-keeping, delicious, the advantage of nutrition, instant edible.
Technical scheme of the present invention be earlier the fresh aquatic food fish removed the gill, remove tripe, cleaning such as scale, pickle subsequently, the dehydration of middle temperature lubricating oil and cold wind, make the distinctive baste braised in soy sauce of this product again, in proportion fish and baste are packed respectively then, sterilization, reinstall big packaging bag and be finished product.
The preparation method of stewed fish with brown sauce of the present invention may further comprise the steps:
(1) making fish removes the 500 gram left and right sides fresh aquatic food fishes gill, removes tripe, scales, cleans, drains, pickling liquid with cooking wine, pepper and vinegar preparation pickled 30 minutes, the heat oil pot that fish is put into about 120 ℃ exploded 2 minutes, cold wind dehydration then, cooling final vacuum packing, sterilization;
The parts by weight of raw materials of pickling liquid is: cooking wine 40-60 part, pepper 3-5 part, vinegar 35-55 part, 55 parts of preferred cooking wine, 5 parts in pepper, 40 parts of vinegar;
(2) make baste and in the heat pot, put into a small amount of edible oil, oil temperature is during to 120 ℃ of left and right sides, put into thick broad-bean sauce, white granulated sugar, dark soy sauce, aniseed, cassia bark, salt, ocean fish cream, cooking wine, sesame paste, green onion end, garlic end, ginger splices and water, cook and fry after two minutes, naturally cooling, nitrogen-filled packaging, sterilization;
The parts by weight of raw materials of making baste is: edible oil 3-4 part, thick broad-bean sauce 2.5-3 part, white granulated sugar 0.6-1 part, dark soy sauce 1-1.2 part, aniseed 0.1-0.2 part, cassia bark 0.1-0.2 part, salt 0.4-0.6 part, ocean fish cream 4-5 part, cooking wine 0.2-0.4 part, sesame paste 0.5-1 part, green onion end 0.4-0.6 part, garlic end 0.4-0.6 part, ginger splices 0.4-0.6 part and water 4.8-6 part;
Making the preferred parts by weight of raw materials of baste is: 4.8 parts in 3 parts of edible oils, 2.5 parts of thick broad-bean sauce, 0.6 part of white granulated sugar, 1.2 parts of dark soy sauces, 0.1 part of aniseed, 0.1 part on cassia bark, 0.4 part of salt, 5 parts of ocean fish cream, 0.2 part of cooking wine, 1 part in sesame paste, 0.6 part at green onion end, 0.4 part at garlic end, 0.4 part of ginger splices and water;
(3) packing is according to fish and baste 4-5: 1 weight portion ratio, the fish of making and baste packaging bag packed into seals preferred 4: 1 of the ratio of fish and baste in the big packaging bag.
The present invention is based on the food and drink mandarin fish, prior restaurant technology and modern food engineering are organically combined, through suitability for industrialized production, the nutrition, the delicious food that had both guaranteed mandarin fish itself do not run off, instant again, fresh-keeping, health, product does not contain any chemical addition agent and anticorrisive agent, can guarantee the quality under the normal temperature 1 year.The characteristics of this product maximum are convenient, delicious, are edible after the heating.
The specific embodiment
Embodiment 1
Get 20 tails, 500 gram left and right sides fresh aquatic food fishes remove the gill, remove tripe, scale, clean, drain, pickled 30 minutes with 5.5 kilograms of cooking wine, 4 kilograms of vinegar and 0.5 kilogram of pepper preparation pickling liquid, exploded 2 minutes in the deep fat about 120 ℃ then, after dehydration under cold wind, the cooling, by every little packed tail vacuum packaging, sterilization.
In the heat pot, put into 300 gram edible oils, oil temperature is during to 120 ℃ of left and right sides, put into thick broad-bean sauce 250 grams, white granulated sugar 60 grams, dark soy sauce 120 grams, aniseed 10 grams, cassia bark 10 grams, salt 40 grams, ocean fish cream 500 grams, cooking wine 20 grams, sesame paste 100 grams, green onion end 60 grams, garlic end 40 grams, ginger splices 40 grams and water 480 grams, cook and fry after two minutes, naturally cooling is by every pouch 120 gram nitrogen-filled packagings, sterilization.
1 portion of fish packaging bag of making and 1 part of baste packaging bag packed into seal in 1 big packaging bag, make product.
Embodiment 2
Get 20 tails, 500 gram left and right sides fresh aquatic food fishes remove the gill, remove tripe, scale, clean, drain, pickled 30 minutes with 4 kilograms of cooking wine, 5.5 kilograms of vinegar and 0.5 kilogram of pepper preparation pickling liquid, exploded 2 minutes in the deep fat about 120 ℃ then, after dehydration under cold wind, the cooling, by every pouch one tail vacuum packaging, sterilization.
In the heat pot, put into 400 gram edible oils, oil temperature is during to 120 ℃ of left and right sides, put into thick broad-bean sauce 250 grams, white granulated sugar 100 grams, dark soy sauce 100 grams, aniseed 20 grams, cassia bark 20 grams, salt 60 grams, ocean fish cream 400 grams, cooking wine 40 grams, sesame paste 50 grams, green onion end 40 grams, garlic end 60 grams, ginger splices 60 grams and water 600 grams, cook and fry after two minutes, naturally cooling is by every pouch 100 gram nitrogen-filled packagings, sterilization.
1 portion of fish packaging bag of making and 1 part of baste packaging bag packed into seal in 1 big packaging bag, make product.
Embodiment 3
Get 20 tails, 500 gram left and right sides fresh aquatic food fishes remove the gill, remove tripe, scale, clean, drain, pickled 30 minutes with 5 kilograms of cooking wine, 4.7 kilograms of vinegar and 0.3 kilogram of pepper preparation pickling liquid, exploded 2 minutes in the deep fat about 120 ℃ then, after dehydration under cold wind, the cooling, fill vacuum packaging, sterilization by every pouch one tail.
In the heat pot, put into 300 gram edible oils, oil temperature is during to 120 ℃ of left and right sides, put into thick broad-bean sauce 300 grams, white granulated sugar 80 grams, dark soy sauce 120 grams, aniseed 15 grams, cassia bark 15 grams, salt 50 grams, ocean fish cream 500 grams, cooking wine 30 grams, sesame paste 80 grams, green onion end 50 grams, garlic end 50 grams, ginger splices 50 grams and water 500 grams, cook and fry after two minutes, naturally cooling is by every pouch 110 gram nitrogen-filled packagings, sterilization.
1 portion of fish packaging bag of making and 1 part of baste packaging bag packed into seal in 1 big packaging bag, make product.
Embodiment 4
Get 20 tails, 500 gram left and right sides fresh aquatic food fishes remove the gill, remove tripe, scale, clean, drain, pickled 30 minutes with 4.6 kilograms of cooking wine, 5 kilograms of vinegar and 0.4 kilogram of pepper preparation pickling liquid, exploded 2 minutes in the deep fat about 120 ℃ then, after dehydration under cold wind, the cooling, by every pouch one tail vacuum packaging, sterilization.
In the heat pot, put into 0400 gram edible oil, oil temperature is during to 120 ℃ of left and right sides, put into thick broad-bean sauce 250 grams, white granulated sugar 60 grams, dark soy sauce 110 grams, aniseed 15 grams, cassia bark 10 grams, salt 60 grams, ocean fish cream 450 grams, cooking wine 40 grams, sesame paste 100 grams, green onion end 40 grams, garlic end 50 grams, ginger splices 60 grams and water 550 grams, cook and fry after two minutes, naturally cooling is by every pouch 120 gram nitrogen-filled packagings, sterilization.
1 portion of fish packaging bag of making and 1 part of baste packaging bag packed into seal in 1 big packaging bag, make product.
Claims (4)
1, a kind of preparation method of stewed fish with brown sauce is that fish and baste braised in soy sauce are packed respectively, sterilize, and reinstalls big packaging bag, it is characterized in that:
(1) making fish removes the 500 gram left and right sides fresh aquatic food fishes gill, removes tripe, scales, cleans, drains, pickling liquid with cooking wine 40-60 part, pepper 3-5 part, the preparation of vinegar 35-55 part was pickled 30 minutes, exploded 2 minutes cold wind dehydration then, cooling final vacuum packing, sterilization again in the edible oil about 120 ℃;
(2) make baste and in the heat pot, put into 3-4 part edible oil, oil temperature is during to 120 ℃ of left and right sides, put into thick broad-bean sauce 2.5-3 part, white granulated sugar 0.6-1 part, dark soy sauce 1-1.2 part, aniseed 0.1-0.2 part, cassia bark 0.1-0.2 part, salt 0.4-0.6 part, ocean fish cream 4-5 part, cooking wine 0.2-0.4 part, sesame paste 0.5-1 part, green onion end 0.4-0.6 part, garlic end 0.4-0.6 part, ginger splices 0.4-0.6 part and water 4.8-6 part, cook and fry after two minutes, naturally cooling, nitrogen-filled packaging, sterilization;
(3) packing is according to fish and baste 4-5: 1 weight portion ratio, the fish of making and baste packaging bag packed into to be sealed in the big packaging bag.
2, the preparation method of stewed fish with brown sauce according to claim 1 is characterized in that: the parts by weight of raw materials of pickling liquid is: 55 parts of cooking wine, 5 parts in pepper, 40 parts of vinegar.
3, the preparation method of stewed fish with brown sauce according to claim 1 is characterized in that: the parts by weight of raw materials of baste is: 4.8 parts in 3 parts of edible oils, 2.5 parts of thick broad-bean sauce, 0.6 part of white granulated sugar, 1.2 parts of dark soy sauces, 0.1 part of aniseed, 0.1 part on cassia bark, 0.4 part of salt, 5 parts of ocean fish cream, 0.2 part of cooking wine, 1 part in sesame paste, 0.6 part at green onion end, 0.4 part at garlic end, 0.4 part of ginger splices and water.
4, the preparation method of stewed fish with brown sauce according to claim 1 is characterized in that: join the weight portion ratio of 1 portion of baste according to 4 portions of fishes, the fish of making and baste packaging bag are packed into to be sealed in the big packaging bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910074986A CN101647580A (en) | 2009-07-21 | 2009-07-21 | Cooking method of braised fish in brown sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910074986A CN101647580A (en) | 2009-07-21 | 2009-07-21 | Cooking method of braised fish in brown sauce |
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| Publication Number | Publication Date |
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| CN101647580A true CN101647580A (en) | 2010-02-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910074986A Pending CN101647580A (en) | 2009-07-21 | 2009-07-21 | Cooking method of braised fish in brown sauce |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068419A (en) * | 2014-06-27 | 2014-10-01 | 陕西东东包餐饮食品有限公司 | Production process of garlic-cooked fish |
| CN105639249A (en) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | Method for manufacturing flavoring sauce |
-
2009
- 2009-07-21 CN CN200910074986A patent/CN101647580A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068419A (en) * | 2014-06-27 | 2014-10-01 | 陕西东东包餐饮食品有限公司 | Production process of garlic-cooked fish |
| CN105639249A (en) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | Method for manufacturing flavoring sauce |
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Open date: 20100217 |