CN101711590B - Golden pepper fish pot formulation and processing method thereof - Google Patents
Golden pepper fish pot formulation and processing method thereof Download PDFInfo
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- CN101711590B CN101711590B CN200910157525A CN200910157525A CN101711590B CN 101711590 B CN101711590 B CN 101711590B CN 200910157525 A CN200910157525 A CN 200910157525A CN 200910157525 A CN200910157525 A CN 200910157525A CN 101711590 B CN101711590 B CN 101711590B
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Abstract
The invention relates to a golden pepper fish pot old oil boiling method and a processing method thereof. The processing method consists of processes of selecting spare and main materials, preparing an old oil raw material, boiling the old oil, boiling red soup, preparing konjak, cutting the spare and main materials, cooking and discharging. The golden pepper fish pot uses various fresh water fishes such as grass carp, snakehead mullet, catfish, mud eel, eel and the like as main materials, and uses cauliflower, asparagus lettuce, carrot, white radish and konjak as bottom materials. Oil materials and over twenty natural spices comprising rape seed oil, salad oil, bell pepper, red cluster pepper, pickled pepper, ginger, green Chinese onion, garlic bulb, lard, butter, red oil juice, lysimachia sikokiana, glossy ganoderma, white braised meat, braised meat, pipemidic acid, grosvener siraitia, lemon grass and the like are boiled in the hot old oil in a pot. The taste is spicy and fragrant, and the mouth feel is hot and spicy.
Description
Affiliated technical field
The invention belongs to the fish food processing technique field, relate in particular to a kind of processing method of golden pepper fish pot food.
Background technology
The protein content of fish is about 15～24%, so the flesh of fish is good protein source, and these protein adsorption rates are very high, have 87～98% all can be absorbed by the body approximately.The fat content ratios of fish poultry meat is a lot of less, and fish contain very special ω-3 series fatty acid, for example EPA (Ecosapenoic acid, eicosapentaenoic acid) and DHA (Decosahexanoidacid, DHA).In recent years, the Along with people's growth in the living standard, the edibility of the flesh of fish more and more receives people's favor, not only delicious flavour, can promote longevity, also help brain development, increase intelligence, many benefits, too numerous to enumerate.Oppressing common way is to fry in shallow oil, explode, steam, fry, boil, but mouthfeel is all soft unavoidably greasy.
Summary of the invention
The objective of the invention is to change fish way in the past, a kind of processing method of oppressing the mouthfeel delicious and crisp but not losing soft golden pepper fish pot that makes is provided.
For realizing above-mentioned purpose, the technical scheme that the present invention adopts is following:
It may further comprise the steps:
(1) choosing is equipped with major ingredient: weight is 180 of the fresh fish of 1250-1500 gram; 180 in egg; Asparagus lettuce 27000-28000 gram; Ternip 27000-28000 gram; Carrot 27000-28000 gram; Cauliflower 45000-47000 gram; Konjaku 27000-28000 gram; Shallot end 27000-28000 gram; Starch 1300-1405 gram; Salt 5200-5500 gram; Monosodium glutamate 5200-5400 gram; Chickens' extract 5200-5400 gram; Pepper powder 720-750 gram; Ripe white sesameseed 720-750 gram; Garlic end 1250-1350 gram; Bruised ginger 1250-1350 gram; Dried bell pepper 2700-3000 gram;
(2) be equipped with old oily raw material: rapeseed oil 25000-30000 gram; Salad oil 50000-60000 gram; Bell pepper 5000-6000 gram; Capsicum annum fasciculatum 5000-6000 gram; Pickling pepper 1000-1300 gram; Ginger 1500-1600 gram; Shallot 2500-2700 gram; Head of garlic 1500-1700 gram; Butter 5000-6000 gram; Lard 1500-1750 gram; Butter 1500-1750 gram; Fermented glutinour rice 2500-3000 gram; Chilli oil bean cotyledon 10000-10500 gram; Lysimachia sikokiana 150-200 gram; The careless 150-200 gram of spirit; Spiceleaf 150-200 gram; Murraya paniculataJack 150-200 gram; Cassia bark 150-300 gram; Cloves 150-200 gram; Cool ginger 150-200 gram; Fennel 150-200 gram; Anistree 150-200 gram; Tsaoko 150-200 gram; Grass button 150-200 gram; Root of Dahurain angelica 150-200 gram; Fragrant husky 150-200 gram; White button 150-200 gram; Meat button 150-200 gram; Than foretelling the 150-200 gram; Momordica grosvenori 150-200 gram; Lemon-grass 150-200 gram; Malt flour 50-75 gram; White sesameseed 250-300 gram; Pericarpium zanthoxyli schinifolii 1000-1250 gram; Pericarpium zanthoxyli bungeani 1000-1100 gram; Strong, colourless liquor distilled from sorghum 800-900 gram;
(3) boil old oil: the weight proportion in (2) is prepared old oily raw material set by step, boils as follows: elder generation is cooked with rapeseed oil, salad oil, changes middle big fire, puts into the ginger of clapping loose stripping and slicing, the shallot of segment, the head of garlic that takes, white sesameseed, fries and does; After the pickling pepper of pouring chilli oil bean cotyledon and chopping into fry to be done; Change that moderate heat adds pericarpium zanthoxyli schinifolii that water soaks, pericarpium zanthoxyli bungeani, Lysimachia sikokiana, spirit grass, spiceleaf, murraya paniculataJack, cassia bark, cool ginger, fennel, anise, tsaoko again, carelessly buckles, the root of Dahurain angelica, fragrant husky, buckle in vain, meat is buckled, than fore-telling, Momordica grosvenori, cloves, lemon-grass, stir-fry is dried; Change little fire add capsicum annum fasciculatum, pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani, strong, colourless liquor distilled from sorghum, fermented glutinour rice, malt flour, butter, lard, butter fry melt to butter after; Treating that moisture in the fermented glutinour rice evaporates fully stops heating, adds a cover and seals to pot, treats the raw material cooling; Oil plant is separated with bed material, old oil and old oily bed material.
(4) boil red soup: preparation pericarpium zanthoxyli bungeani, bell pepper, shallot, ginger piece, the head of garlic, old oily bed material, lard, butter expect that as red Tangyuan County with the shallot segment, the head of garlic takes; Ginger is clapped loose stripping and slicing and water, pericarpium zanthoxyli bungeani, bell pepper; Butter, lard, old oily bed material vigorous fire boils; Slowly endured 10 minutes with moderate heat, be brewed into red soup.
(5) preparation konjaku: with konjaku flour, dietary alkali, clear water is raw material, and it is complete, subsequent use that dietary alkali is increased water-solubleization; Clear water is burnt near boiling, and following konjaku flour stirs, and after directly stirring konjaku flour and being the paste shape, ready edible buck is poured in the konjaku flour paste, stirs, and treats that the hardening of konjaku flour paste is cooled off from fire at once promptly to process konjaku;
(6) cut and join major ingredient: the weight proportion in (1) is prepared major ingredient set by step, and cauliflower is cleaned then, and it is subsequent use to cut into flowerets; Carrot, ternip, asparagus lettuce peeling, clean, it is subsequent use to be cut into 7 centimeter length, 0.5 centimetre wide, strip 0.5 cm thick; It is subsequent use that konjaku is cut 7 centimeter length, 1 centimetre wide, sheet 0.5 cm thick; Shallot peeling is stayed very light bluely, cleans, and simple stage property is subsequent use; Fish is scaled, goes internal organ, goes the cheek to clean; Along the back with the fish dimidiation; Fish head, fish spine, fish rib bone, fish tail are taken off, cut fritter and clean subsequent use; The oblique blade of the clean flesh of fish thin slice about 10 centimetres, wide 5 centimetres, thick 0.2-0.4 centimetre of growing up is cleaned; Add flavor powder such as salt, delicate flavour treasured, spicy aquatic foods, 13 perfume (or spice), chicken powder, pepper powder and egg, dried starch and stir and pickled 2 minutes, subsequent use;
(7) cooking: get pot and clean, place in the big fire, go into red soup, boiled, put into salt, chickens' extract, monosodium glutamate, pepper powder and the fish-bone that cuts, cauliflower, asparagus lettuce, carrot, ternip, konjaku, to pull out after stewing ripe, Sheng is gone in the fish pot; The red Tonga water that stays in the pot is an amount of, and the fillet of pickling down stir out; Treat that the little volume of fillet pulls out; Be laid on the vegetables fish-bone the bottom of a pan in the fish pot; Sprinkle shallot end, garlic end, bruised ginger, dried bell pepper, ripe white sesameseed uniformly; Pot is cleaned, placed in the big fire, old oil is poured into, burn, be poured on the fillet that drag for, oil plant unnecessary in the fish pot is poured out, sprinkle white sesameseed to eighty per cant heat, sabot.
Wherein red Tangyuan County's material proportioning by weight is in the step (4): clear water 35000-40000 gram, pericarpium zanthoxyli bungeani 500-550 gram, bell pepper 500-600 gram, shallot 1000-1200 gram, ginger piece 1000-1200 gram, head of garlic 1000-1200 gram, old oily bed material 500-550 gram, lard 300-450 gram, butter 300-400 gram.
Wherein the raw material of preparation konjaku is by weight ratio in the step (5): konjaku flour 500-600 gram, dietary alkali 50-60 gram, clear water 25000-26000 gram.
Wherein the flavor powder raw material is by weight ratio in the step (6): salt 2000-2050 gram, the precious 1000-1050 gram of delicate flavour, spicy bright 500-550 gram, 13 fragrant 500-550 grams, chicken powder 2500-2750 gram, pepper powder 1000-1200 gram.
Wherein the fresh fish in the step (1) is snakeheaded fish or grass carp or catfish or yellow eel or eel.
The invention has the beneficial effects as follows: the present invention changes fish way in the past, make flesh of fish mouthfeel delicious and crisp but do not lose soft, the taste perfume (or spice) of choking, the spicy and unique flavor of mouthfeel.
The specific embodiment
The present invention further specifies through following examples:
Embodiment:
(1) major ingredient:
(2) old oily raw material is formed and weight:
(3) red Tangyuan County's material composition and weight (gram):
Clear water 35000-40000 pericarpium zanthoxyli bungeani 500-550 bell pepper 500-600
Shallot 1000-1200 ginger piece 1000-1200 head of garlic 1000-1200
Old oily bed material 500-550 lard 300-450 butter 300-400
(4) the flavor powder raw material is formed and weight (gram):
The spicy bright 500-550 of the precious 1000-1050 of salt 2000-2050 delicate flavour
13 fragrant 500-550 chicken powder 2500-2750 pepper powder 1000-120
(5) rivieri raw material is formed and weight (gram):
Konjaku flour 500-600 dietary alkali 50-60 clear water 25000-26000
Old oily boiling method is earlier above-mentioned weight proportion to be boiled by following described method: earlier with rapeseed oil, salad oil is cooked.Change middle big fire into, put into the ginger of clapping loose stripping and slicing, the shallot of segment, the head of garlic that takes, white sesameseed and fry and do.After the pickling pepper of pouring chilli oil bean cotyledon and chopping into fry to be done, change that moderate heat adds pericarpium zanthoxyli schinifolii that water soaks, pericarpium zanthoxyli bungeani, Lysimachia sikokiana, spirit grass, spiceleaf, murraya paniculataJack, cassia bark, cool ginger, fennel, anise, tsaoko again, carelessly buckles, the root of Dahurain angelica, fragrant husky, buckle in vain, meat is buckled, more dried than fore-telling, Momordica grosvenori, cloves, lemon-grass, stir-fry.Change little fire add capsicum annum fasciculatum, pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani, strong, colourless liquor distilled from sorghum, fermented glutinour rice, malt flour, butter, lard, butter fry melt to butter after.Treating that moisture in the fermented glutinour rice evaporates fully stops heating, adds a cover and seals to pot, treats the raw material cooling, oil plant is separated with bed material, old oil and old oily bed material.
Red soup boiling method is earlier above-mentioned weight proportion to be boiled by following described method: with the shallot segment, the head of garlic takes, and ginger is clapped loose stripping and slicing and water, pericarpium zanthoxyli bungeani, and bell pepper, butter, lard, old oily bed material vigorous fire boils, and endures slowly 10 minutes with moderate heat.Be brewed into red soup.
Flavor powder compound method is earlier above-mentioned weight proportion all to be placed in the basin according to quantity, and accent stirs well even.
The konjaku compound method is earlier above-mentioned weight proportion to be cooked by following described method: it is complete, subsequent use that dietary alkali is increased water-solubleization.Clear water is burnt near boiling, and following konjaku flour stirs, and after directly stirring konjaku flour and being the paste shape, ready edible buck is poured in the konjaku flour paste, stirs, and treats that the hardening of konjaku flour paste cools off from fire at once.
After each proportioning raw materials of above-mentioned weight proportion processed, the cooking of beginning golden pepper fish pot of the present invention:
(1) preparation of raw material:
1, cauliflower is cleaned, and it is subsequent use to cut into flowerets; Carrot, ternip, asparagus lettuce peeling, clean, it is subsequent use to be cut into 7 centimeter length, 0.5 centimetre wide, strip 0.5 cm thick; Konjaku is cut 7 centimeter length, 1 centimetre wide.0.5 the sheet of cm thick, it is subsequent use to get 200 grams; Shallot peeling is stayed very light bluely, cleans, and simple stage property is subsequent use.
2, snakeheaded fish is scaled, goes internal organ, goes the cheek to clean; Along the back with the fish dimidiation; Fish head, fish spine, fish rib bone, fish tail are taken off, cut fritter and clean subsequent use.
3, oppress the oblique blade thin slice about 10 centimetres, wide 5 centimetres, thick 0.2-0.4 centimetre of growing up only, clean, add tasty powder, egg, dried starch and stir and pickle 2 minutes, subsequent use.
(2) making of finished product fish:
1, gets pot and clean, place in the big fire; Add 750-800 and restrain red soup, boiled, put into salt, chickens' extract, monosodium glutamate, pepper powder and the fish-bone that cuts, cauliflower, asparagus lettuce, carrot, ternip, konjaku, to pull out after stewing ripe, Sheng is gone in the fish pot.
2, red Tonga clear water 500 grams that stay in the pot, the snakeheaded fish sheet of pickling down stirs out; Treat that the little volume of fillet pulls out; Be laid on the vegetables fish-bone the bottom of a pan in the fish pot.
3, sprinkle shallot end, garlic end, bruised ginger, dried bell pepper, ripe white sesameseed uniformly.
4, pot is cleaned, placed in the big fire, get old oily 500-550 gram, salad oil 500-550 gram is poured into, burns to eighty per cant heat, is poured on the fillet that drag for; Oil plant unnecessary in the fish pot is poured out.Sprinkle white sesameseed.Sabot 1 pot of golden green pepper snakeheaded fish pot of the present invention.
When 7, eating, should get the bell pepper in the pot earlier; Edible while hot.Be stained with and be not stained with assistant sauce with the personal like.
Golden pepper fish pot of the present invention is main with various fresh-water fishes such as crisp fish grass carp, grass carp, snakeheaded fish, catfish, yellow eel, eels; Various seafood such as also available squid, extra large shrimp; And bullfrog, chicken wings.Being aided with cauliflower, asparagus lettuce, carrot, ternip, konjaku is the end.In order to rapeseed oil, salad oil, bell pepper, capsicum annum fasciculatum, pickling pepper, ginger, shallot, the head of garlic, lard, butter, chilli oil bean cotyledon, Lysimachia sikokiana, spirit grass, buckle in vain, meat is buckled, incorporate pot old oil that is brewed into into than oil plant such as fore-telling, Momordica grosvenori, lemon-grass and more than 20 kind of natural perfume material one chokes it.The taste perfume (or spice) of choking, mouthfeel is spicy.
Claims (3)
1. the boiling method of the old oil of a golden pepper fish pot is characterized in that: at first prepare old oily raw material according to following proportioning: rapeseed oil 25000-30000 gram, salad oil 50000-60000 gram, bell pepper 5000-6000 gram, capsicum annum fasciculatum 5000-6000 gram, pickling pepper 1000-1300 gram, ginger 1500-1600 gram, shallot 2500-2700 gram, head of garlic 1500-1700 gram, butter 5000-6000 gram, lard 1500-1750 gram, butter 1500-1750 gram, fermented glutinour rice 2500-3000 gram, chilli oil bean cotyledon 10000-10500 gram, Lysimachia sikokiana 150-200 gram, clever careless 150-200 gram, spiceleaf 150-200 gram, murraya paniculataJack 150-200 gram, cassia bark 150-300 gram, cloves 150-200 gram, cool ginger 150-200 gram, fennel 150-200 gram, anistree 150-200 gram, tsaoko 150-200 gram, grass buckle 150-200 gram, root of Dahurain angelica 150-200 gram, fragrant husky 150-200 gram, in vain buckle 150-200 gram, meat buckle the 150-200 gram, than foretelling 150-200 gram, Momordica grosvenori 150-200 gram, lemon-grass 150-200 gram, malt flour 50-75 gram, white sesameseed 250-300 gram, pericarpium zanthoxyli schinifolii 1000-1250 gram, pericarpium zanthoxyli bungeani 1000-1100 gram, strong, colourless liquor distilled from sorghum 800-900 gram;
Boil by following step then:
(1) elder generation is cooked with rapeseed oil, salad oil;
(2) change middle big fire, put into the ginger of clapping loose stripping and slicing, the shallot of segment, the head of garlic that takes, white sesameseed, fry and do;
(3) after the pickling pepper of pouring chilli oil bean cotyledon and chopping into fry to be done; Change that moderate heat adds pericarpium zanthoxyli schinifolii that water soaks, pericarpium zanthoxyli bungeani, Lysimachia sikokiana, spirit grass, spiceleaf, murraya paniculataJack, cassia bark, cool ginger, fennel, anise, tsaoko again, carelessly buckles, the root of Dahurain angelica, fragrant husky, buckle in vain, meat is buckled, than fore-telling, Momordica grosvenori, cloves, lemon-grass, stir-fry is dried;
(4) change little fire add capsicum annum fasciculatum, pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani, strong, colourless liquor distilled from sorghum, fermented glutinour rice, malt flour, butter, lard, butter fry melt to butter after, treat that moisture in the fermented glutinour rice evaporates fully and stop heating, add a cover and seal to pot;
(5) treat raw material cooling, oil plant separated with bed material, old oil and old oily bed material.
2. the processing method of a golden pepper fish pot is characterized in that may further comprise the steps:
(1) boils old oil by the described method of claim 1;
(2) boil red soup: preparation pericarpium zanthoxyli bungeani, bell pepper, shallot, ginger piece, the head of garlic, old oily bed material, lard, butter expect that as red Tangyuan County proportioning by weight is: clear water 35000-40000 restrains, pericarpium zanthoxyli bungeani 500-550 restrains, bell pepper 500-600 restrains, shallot 1000-1200 restrains, ginger piece 1000-1200 restrains, head of garlic 1000-1200 restrains, old oily bed material 500-550 restrains, lard 300-450 restrains, butter 300-400 restrains; With the shallot segment, the head of garlic takes, and ginger is clapped loose stripping and slicing and water, pericarpium zanthoxyli bungeani, and bell pepper, butter, lard, old oily bed material, vigorous fire boils, and endures slowly 10 minutes with moderate heat, is brewed into red soup;
(3) preparation konjaku: with konjaku flour, dietary alkali, clear water is raw material, is by weight ratio: konjaku flour 500-600 gram, dietary alkali 50-60 gram, clear water 25000-26000 gram; It is complete, subsequent use that dietary alkali is increased water-solubleization; Clear water is burnt near boiling, and following konjaku flour stirs, and after directly stirring konjaku flour and being the paste shape, ready edible buck is poured in the konjaku flour paste, stirs, and treats that the hardening of konjaku flour paste is cooled off from fire at once promptly to process konjaku;
(4) cut and join major ingredient: prepare major ingredient according to following proportioning: weight is 180 of the fresh fish of 1250-1500 gram; 180 in egg; Asparagus lettuce 27000-28000 gram; Ternip 27000-28000 gram; Carrot 27000-28000 gram; Cauliflower 45000-47000 gram; Konjaku 27000-28000 gram; Shallot end 27000-28000 gram; Starch 1300-1405 gram; Salt 5200-5500 gram; Monosodium glutamate 5200-5400 gram; Chickens' extract 5200-5400 gram; Pepper powder 720-750 gram; Ripe white sesameseed 720-750 gram; Garlic end 1250-1350 gram; Bruised ginger 1250-1350 gram; Dried bell pepper 2700-3000 gram;
Press following proportioning and prepare the powder of distinguishing the flavor of: salt 2000-2050 restrains, the precious 1000-1050 of delicate flavour restrains, spicy bright 500-550 restrains, 13 fragrant 500-550 restrain, chicken powder 2500-2750 restrains, pepper powder 1000-1200 gram;
Cauliflower is cleaned then, and it is subsequent use to cut into flowerets; Carrot, ternip, asparagus lettuce peeling, clean, it is subsequent use to be cut into 7 centimeter length, 0.5 centimetre wide, strip 0.5 cm thick; It is subsequent use that konjaku is cut 7 centimeter length, 1 centimetre wide, sheet 0.5 cm thick; Shallot peeling is stayed very light bluely, cleans, and simple stage property is subsequent use; Fish is scaled, goes internal organ, goes the cheek to clean; Along the back with the fish dimidiation; Fish head, fish spine, fish rib bone, fish tail are taken off, cut fritter and clean subsequent use; The oblique blade of the clean flesh of fish thin slice about 10 centimetres, wide 5 centimetres, thick 0.2-0.4 centimetre of growing up is cleaned; Add tasty powder, egg and dried starch and stir and pickle 2 minutes, subsequent use;
(5) cooking: get pot and clean, place in the big fire, put into red soup, boiled, put into salt, chickens' extract, monosodium glutamate, pepper powder and the fish-bone that cuts, cauliflower, asparagus lettuce, carrot, ternip, konjaku, to pull out after stewing ripe, Sheng is gone in the fish pot; The red Tonga water that stays in the pot is an amount of, and the fillet of pickling down stir out; Treat that the little volume of fillet pulls out; Be laid on the vegetables fish-bone the bottom of a pan in the fish pot; Sprinkle shallot end, garlic end, bruised ginger, dried bell pepper, ripe white sesameseed uniformly; Pot is cleaned, placed in the big fire, old oil is poured into, burn, be poured on the fillet that drag for, oil plant unnecessary in the fish pot is poured out, sprinkle white sesameseed to eighty per cant heat, sabot.
3. golden pepper fish pot processing method according to claim 2 is characterized in that: the fish in the step (4) is snakeheaded fish or grass carp or catfish or yellow eel or eel.
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| CN102205035B (en) * | 2011-05-26 | 2012-05-02 | 王延玲 | Traditional Chinese medicine for treating gastric cancer |
| CN102987450B (en) * | 2012-12-18 | 2014-09-24 | 厦门黄鹤天厨餐饮管理有限公司 | Cooking method for triple-low frog |
| CN106307404A (en) * | 2016-08-18 | 2017-01-11 | 姜敏 | Eel seasoning marinade and manufacture method thereof |
| CN108157532A (en) * | 2018-02-08 | 2018-06-15 | 伊鹏 | A kind of spicy red oil and preparation method thereof |
| CN108294286A (en) * | 2018-02-13 | 2018-07-20 | 双鸭山咖滋餐饮服务有限公司 | A kind of coffee taste food and drink sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR930003577B1 (en) * | 1990-10-16 | 1993-05-08 | 미원 주식회사 | Process for making seasonings of fish |
| CN101011166A (en) * | 2007-01-26 | 2007-08-08 | 黄杏娴 | Production method for fish and red pepper can |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR930003577B1 (en) * | 1990-10-16 | 1993-05-08 | 미원 주식회사 | Process for making seasonings of fish |
| CN101011166A (en) * | 2007-01-26 | 2007-08-08 | 黄杏娴 | Production method for fish and red pepper can |
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