CN109645373A - Fresh perfume grilled fish - Google Patents
Fresh perfume grilled fish Download PDFInfo
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- CN109645373A CN109645373A CN201710937799.0A CN201710937799A CN109645373A CN 109645373 A CN109645373 A CN 109645373A CN 201710937799 A CN201710937799 A CN 201710937799A CN 109645373 A CN109645373 A CN 109645373A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to fresh fragrant grilled fish, 4 kinds of production method point stock, sauce production, coating, baking techniques, taken for material live in the common food materials that easily obtain, be made by special sauce and cooking technology.
Description
Technical field
The present invention relates to fresh fragrant grilled fish.
Background technique
Tilapia mossambica name African crucian, non-crucian carp etc., shape is similar to mandarin fish similar to crucian, the more spine of fin ray.Fu Shou fish category eurysalinity
Fish can survive in seawater, fresh water.There is stronger adaptability to low-oxygen environment, generally inhabit the bottom in water, lead to
Often water layer is inhabited with coolant-temperature gage variation or the change of fish body size.There are excellent adaptability and powerful reproductive capacity.In at present
State's cultivation mainly has bolti, Mozambique Tilapia mossambica and Oreochromis aureus.Tilapia mossambica feeding habits are extensive, are mostly to plant
Omnivorousness based on physical property, very voracious, food ration is big；Growth rapidly, is grown faster with young stage especially.Growth Op Tilapia and temperature
There is a substantial connection, 16 38 °C of growth temperature, 22 35 °C of thermophilic.With growth is fast, feeding habits are miscellaneous, lower oxygen concentration resistance, individual big, yield
The advantages that high and coefficient of condition is high, the meat flavour of Tilapia mossambica is delicious, fine and tender taste, either braises in soy sauce or cooks clearly, taste is all good.Buddhist nun sieve
Tilapia mossambica after measured, contains 20.5 grams of protein, 6.93 grams of fat, 148 kilocalories of heat, 70 milligrams of calcium, sodium 50 is in the least in every 100 grams of meat
Gram, 37 milligrams of phosphorus, 1 milligram of iron .1 milligrams of vitaminB10,0.12 milligram of vitamin B2.
Yellow croaker is divided into Larimichthys crocea and little yellow croaker, respectively one of big ocean industry kind in China four.All it is subordinate to net-rope, Shishou
Gyrinocheilidae.This kind of fish, the flat extension in side, in golden yellow.Larimichthys crocea caudal peduncle is elongated, and scale is smaller, and body is 40 50 centimetres long, vertebra
25 27 pieces；Little yellow croaker caudal peduncle is shorter, and scale is larger, and body is 20 centimetres or so, 28 30 pieces of vertebra long.Yellow croaker is rich in
Protein, microelement and vitamin have good benefiting action to human body, to have a delicate constitution and the middle-aged and the old for, eat
Yellow croaker will receive good food therapy effect.Yellow croaker trace elements of selenium rich in can remove body metabolism generation oneself
It by base, can delay senescence, and have prophylactic-therapeutic effect to various cancers.Chinese medicine thinks that yellow croaker has invigorating the spleen to rise stomach, tranquilizing the mind stop dysentery, benefit
, there is good efficacy in the effect of gas replenishing essence to anaemia, insomnia, dizziness, loss of appetite and women's postpartum weakness.
Barbecue is and food to be placed in hot dry air a relatively heat source with fuel heating and dry air
Food is heated in position.In general, barbecue is to cook food (mostly meat) to edible on fire, therefore Taiwan also has
It is referred to as barbecue；Modern society, due to also gradually diversified there are many mode with fiery mode, is roasted, develop various oven,
Barbecue rack, barbecue sauce etc..Different barbecue skill is smeared sauce mode, duration and degree of heating size and barbecue time and is matched for pork, beef, chicken
Mutton, the comprehensive food materials such as seafood and vegetables and fruits, requirement of the barbecue of characteristic to color are indispensable.
Such as how good efficient marinated and cooking skill, sufficiently in conjunction with the edibility characteristic of food materials and various plant perfumes
Characteristic mouthfeel, under the premise of not being lost respective nutritive effect, the table delicacies delicacy that unique flavor is made is that the present invention to be realized
Purpose.
Summary of the invention
The present invention provides a kind of tasty mouthfeel, the fresh fragrant manufacturing method of roast fish of unique flavor.
The technical solution used in the present invention: fresh perfume grilled fish comprising following steps:
A stock:
A. fresh Tilapia mossambica or yellow croaker are taken, is cleaned with clear water, is scaled, removes internal organs, draws the oblique colored knife of 3-5cm on fish back two sides
It rinses good spare；
B. the production of cumin powder fragrance: extracting liquorice powder, fennel powder, curcuma powder, spiceleaf powder, garlic powder, illiciumverum, is done five-spice powder
Husky ginger and cumin powder are deployed into cumin powder fragrance；It is spare for taking the cumin powder fragrance for being 10:1 with fresh fish mass ratio；
B. the production of sauce:
A. meat treasured king, bovine bone marrow paste, millet starch, seafood powder, bruised ginger, onion, garlic rice are uniformly mixed and ingredient is made；
B. it takes edible oil 100g to pour into pot and is heated to 80 degrees Celsius, take and poured into edible oil quality for the ingredient of 1:1.8 ratio
It quick-fried 2 minutes in pot, then endures high fire in pot is poured into clear water that total mass ratio is 1:8 to after twenty minutes, then turns small fire and endure 5 points
Clock receives juice, until sauce is at light paste；
C. it toasts: the fresh fish cleaned and got ready being taken to put grill, toasted in 80-100 degrees Celsius of temperature, it is roasting every 30 seconds turn-overs
System is baked to 8 maturations until its water content is less than or equal to 30%；
D, coating:
A. monosodium glutamate, chickens' extract, black pepper sauce, light soy sauce, oyster sauce, scallion oil are hybridly prepared into oyster sauce seasoning；The grilled fish mass ratio is taken to be
The oyster sauce seasoning of 7.5:1 uniformly smears out the dope layer with a thickness of 1-1.5mm on grilled fish surface；Sprinkle cumin powder fragrance；
B. grilled fish two sides is uniformly coated with edible oil and is toasted makes seasoning and cumin fragrance powder are sufficiently heated to penetrate into the flesh of fish for 1-2 minutes
Inner part, it is existing that sauce is uniformly spread in taking-up grilled fish.
Further: cumin fragrance takes 1-2 parts of licorice powders, 1-2 parts of five-spice powders, 1-2 parts small in the step A b technical point
Fennel powder, 1-2 part curcuma powder, 1-2 parts of spiceleaf powder, 1-2 parts of garlic powders, 1-2 parts of octagonal, 1-2 parts of dry husky gingers and 2-4 parts of cumin powders
It mills powdering, mixing preparation obtains.
It is further: in the step B a technical point ingredient take 2 parts of meat treasured kings, 2-3 parts of bovine bone marrow pastes, 5-7 parts of millet starch,
10 parts of seafood powder, 10 parts of bruised gingers, 20 portions of onions, 20 parts of garlic rice proportion mixing obtain.
Further: oyster sauce seasoning takes 1-2 portions of monosodium glutamates in the D step a technical point, 1-2 portions of chickens' extracts, 3 parts of black pepper sauces,
3-4 portions of light soy sauce, 5-7 parts of oyster sauce, 2-4 parts of scallion oils, which are prepared, to be obtained.
It is further: the D step a technical point take grilled fish 80-100 degrees Celsius at a temperature of toast, to obtain grilled fish
Water content be less than 30%, it is ripe degree 8 at the effect tendered with a crispy crust.
The beneficial effects of the present invention are:
1. Tilapia mossambica and yellow croaker flesh of fish delicate mouthfeel, nutritive value is high, appeals to all ages edible with various constitution crowds.Sieve
Non- flesh of fish delicious, fine and tender taste, unsaturated fatty acid and protein abundant containing there are many, in Japan, this fish is referred to as " no
Need the protein sources of protein ".Yellow croaker has nourishment maintenance tonifying Qi and anti-aging function, it can remove the freedom of body metabolism generation
Base can delay senescence, and have prophylactic-therapeutic effect to various cancers.In addition there are spleen benefiting and stimulating the appetite, tranquilizing the mind stop dysentery, QI invigorating replenishing essence function
Effect, there is the curative effect of well-tuned to anaemia, insomnia, dizziness, loss of appetite.Take Tilapia mossambica and yellow croaker as baking food materials because
Short for its growth period, adaptable, yield is big, and various regions cultivation popularizes convenience.Two kinds of fish figures are moderate simultaneously, processing
The simple most appropriate food materials for cooking barbecue and baking of processing.
2. cumin be baked foods must condiment, rich in oiliness, fragrant odour is strong, mainly with cumin in seasoning, mention
Take fragrance etc., also there is cumin restoring consciouness to promote blood circulation, fall fire calming the liver and other effects, can dispelling cold and dehumidification, qi-regulating appetizing, wind-expelling pain-stopping.It offsets
Changing bad, stomach cold pain, kidney deficiency, just frequency, irregular menstruation are effective in cure.Extracting liquorice powder, five-spice powder, fennel powder, curcuma powder, perfume (or spice)
The cumin fragrance powder that Ye Fen, garlic powder, illiciumverum, the dry a variety of fragrance of husky ginger and cumin powder are mixed in corresponding ratio is fresh in grilled fish
The peppery mouthfeel of delicious and crisp, which is made, to play a crucial role.
3. the old ginger of ingredient part in the present invention, onion, garlic rice, millet starch are protected during keeping graininess to make sauce frying
Original plant delicate flavour and nutritional ingredient are held, and obtains the peppery mouthfeel of fresh delicious and crisp.Cumin powder fragrance is sprinkled in final step to apply
Material is not baked excessive volatilization to ensure that cumin powder fragrance can moderately be attached to the seasoning surface of grilled fish, remains initially a variety of
The mouthfeel of fragrance.
4. the present invention makes grilled fish, sauce material, seasoning, cumin fragrance powder respectively, successively toasted in fresh fish difference
Be incorporated in journey, be to ensure that major ingredient fresh fish on different cooking stages tasty performance and it is unlikely mashed up, cause mouthfeel to mix and nutrients
Mass flow is lost.Its nutritive value is saved and promoted to the greatest extent on baking process, promoted and has expanded food materials and has cooked
The innovation area prepared food.
Specific embodiment
The present invention will be further explained below with reference to examples:
The explanation in the raw materials used source of following instance:
Tilapia mossambica is born with current year with growth period at 5-7 months, and weight quality is that the Tilapia mossambica of 400g-500g is advisable, and size is suitable
In, meat is compact.
Yellow croaker takes Larimichthys crocea caudal peduncle elongated, and scale is smaller, and the long 40-50cm of body, weight quality is advisable for 400g-450g；
Take little yellow croaker caudal peduncle shorter, scale is larger, and the long 20-30cm of body, weight quality is advisable for 300g-400g.
Meat treasured king is flavouring, the fresh adding, improved product agent of a kind of broad-spectrum high efficacy.It is natural material and marrow extract
It refines, to pickle sliced meat, the meats such as chop can remove pig smell, peculiar smell, improve the fragrance of meat and the soft work of meat
With meat congee, stir-fry meat, grave meat, steamed meat have more preferably effect.What the present invention selected is that upper seafood delights river Biotechnology Co., Ltd produces
" U.S. meat treasured king ".
Seafood powder is a kind of functional flavoring agent.The product is using fresh meat, such as abalone, squid, octopus, shrimp
Crab, seafood and aquatic products etc. are raw material, and the nutrition essence of meat is extracted using enzyme engineering technology, breaks down proteins therein are become
Polypeptide and amino acid can promote it and whets the appetite and fortification effect.What the present invention selected is that the happy fragrant biotechnology in Shanghai has
" happy fragrant " board food-grade seafood powder of limit company production.
Embodiment 1:
The operating procedure for preparing fresh fragrant grilled fish is as follows:
A stock:
A. it takes new fresh and alive fish: taking fresh Tilapia mossambica of the quality at 400 grams or so.It is cleaned with clear water, scales, removes internal organs, rinsed
It is good spare；
B. the production of cumin powder fragrance: taking quality is 5 grams of licorice powder, five-spice powder, fennel powder, curcuma powder, spiceleaf powder, big
Garlic powder, illiciumverum, dry husky ginger and 10 grams of cumin powder are deployed into cumin powder fragrance；
B. the production of sauce:
First 100 grams of edible oil are poured into pot and is heated to 80 degrees Celsius, then by 50 grams of onion, 25 grams of old ginger, 50 grams of garlic rice, millet
15 grams of green pepper, 10 grams of bovine bone marrow paste, 5 grams of meat treasured king, 25 grams of seafood powder, quick-fried 2 minutes in pot is poured into, finally again fall 1 kg of water
Enter high fire in pot to endure to after twenty minutes, then turn small fire and endure 5 minutes receipts juice, until sauce is at light paste；
C. it toasts: the live fish just killed is put into grill, toasted in 80 100 degrees Celsius of temperature, is baked every 30 seconds turn-overs,
It is less than or equal to 30% to its water content;Live fish is placed on barbecue rack and is baked to 8 maturations；
D, coating:
A. it paints the oyster sauce seasoning that a layer thickness is 1-1.5mm: taking 25 grams of oyster sauce, 10 grams of scallion oil, 10 grams of black pepper sauce, monosodium glutamate 5
Gram, 5 grams of chickens' extract, 15 grams of light soy sauce are formulated；Sprinkle cumin powder fragrance；
B. it coats edible oil to toast 1 to 2 minute, smells and fish is put into middle dish to after spice flavor uniformly to spread sauce existing.
Embodiment 2:
The operating procedure for preparing fresh fragrant grilled fish is as follows:
A stock:
A. it takes new fresh and alive fish: generally using fresh Tilapia mossambica of the quality at 600 grams or so.With clear water clean, scale, remove in
It is dirty, it rinses good spare；
B. the production of cumin powder fragrance: take quality be 4 grams licorice powder, 8 grams of five-spice powders, 5 grams of fennel powders, 3 grams of curcuma powders,
5 grams of spiceleaf powder, 6 grams of garlic powders, 8 grams of illiciumverums, 5 grams of dry husky gingers, 10 grams of pepper powders and 15 grams of cumin powder are deployed into cumin powder perfume
Material；
The production of B sauce:
First 200 grams of edible oil are poured into pot and is heated to 80 degrees Celsius, then by 50 grams of onion, 25 grams of old ginger, 50 grams of garlic rice, millet
15 grams of green pepper, 10 grams of bovine bone marrow paste, 5 grams of meat treasured king, 25 grams of seafood powder, quick-fried 3 minutes in pot are poured into, finally again by 1.5 kg of water
It pours into high fire in pot to endure to after 30 minutes, then turns small fire and endure 8 minutes receipts juice, until sauce is at light paste；
C. it toasts: the live fish just killed is put into grill, toasted in 80 100 degrees Celsius of temperature, is baked every 30 seconds turn-overs,
It is less than or equal to 25% to its water content;Live fish is placed on barbecue rack and is baked to 7 maturations；
D, coating:
A. it paints one layer thin of oyster sauce seasoning: taking 10 grams of oyster sauce, 6 grams of scallion oil, 4 grams of black pepper sauce, 1 gram of monosodium glutamate, 1 gram of chickens' extract, give birth to
2 grams are taken out to be formulated；Sprinkle cumin powder fragrance；
B. it coats edible oil to toast 1 to 2 minute, smells and fish is put into middle dish to after spice flavor uniformly to spread sauce existing.
Embodiment 3:
The operating procedure for preparing fresh fragrant grilled fish is as follows:
A stock:
A. it takes new fresh and alive fish: generally using fresh yellow croaker of the quality at 450 grams or so.With clear water clean, scale, remove in
It is dirty, it rinses good spare；
B. the production of cumin powder fragrance: take quality be 5 grams licorice powder, 5 grams of five-spice powders, 5 grams of fennel powders, 5 grams of curcuma powders,
5 grams of spiceleaf powder, 5 grams of illiciumverums, 5 grams of spiced salt and 10 grams of cumin powder are deployed into cumin powder fragrance；
B. the production of sauce:
First 150 grams of edible oil are poured into pot and is heated to 80 degrees Celsius, then by 80 grams of onion, 25 grams of old ginger, 50 grams of garlic rice, millet
25 grams of green pepper, 10 grams of bovine bone marrow paste, 10 grams of meat treasured king, 30 grams of seafood powder, quick-fried 3 minutes in pot is poured into, finally again fall 1 kg of water
Enter high fire in pot to endure to after twenty minutes, then turn small fire and endure 10 minutes receipts juice, until sauce is at light paste；
C. it toasts: the live fish just killed is put into grill, toasted in 80 100 degrees Celsius of temperature, is baked every 30 seconds turn-overs,
It is less than or equal to 30% to its water content, is baked to 7 maturations；
D, coating:
A. it paints the oyster sauce seasoning of one layer of 1-1.5mm thickness: taking 10 grams of oyster sauce, 6 grams of scallion oil, 4 grams of black pepper sauce, 1 gram of monosodium glutamate, chicken
1 gram of essence, 2 grams of light soy sauce are formulated；
B sprinkles cumin powder fragrance；
C. it coats edible oil to toast 1 to 2 minute, smells and fish is put into middle dish to after spice flavor uniformly to spread sauce existing.
The present invention is not limited to above-described specific embodiment, the foregoing is merely presently preferred embodiments of the present invention and
, it is not intended to limit the invention, any modifications, equivalent replacements and improvementsmade within the spirit and principles of the invention,
Deng should all be included in the protection scope of the present invention.
Claims (5)
1. it is fresh perfume grilled fish, feature the following steps are included:
A. it stocks up:
A. fresh Tilapia mossambica or yellow croaker are taken, is cleaned with clear water, is scaled, removes internal organs, draws the oblique colored knife of 3-5cm on fish back two sides
It rinses good spare；
B. the production of cumin powder fragrance: extracting liquorice powder, fennel powder, curcuma powder, spiceleaf powder, garlic powder, illiciumverum, is done five-spice powder
Husky ginger and cumin powder are deployed into cumin powder fragrance；It is spare for taking the cumin powder fragrance for being 10:1 with fresh fish mass ratio；
B. the production of sauce:
A. meat treasured king, bovine bone marrow paste, millet starch, seafood powder, bruised ginger, onion, garlic rice are mixed to hook and ingredient is made；
B. it takes edible oil 100g to pour into pot and is heated to 80 degrees Celsius, take and poured into edible oil quality for the ingredient of 1:1.8 ratio
It quick-fried 2 minutes in pot, then endures high fire in pot is poured into clear water that total mass ratio is 1:8 to after twenty minutes, then turns small fire and endure 5 points
Clock receives juice, until sauce is at light paste；
C. it toasts: the fresh fish cleaned and got ready being taken to put grill, toasted in 80-100 degrees Celsius of temperature, it is roasting every 30 seconds turn-overs
System is baked to 8 maturations until its water content is less than or equal to 30%；
D. coating:
A. monosodium glutamate, chickens' extract, black pepper sauce, light soy sauce, oyster sauce, scallion oil are hybridly prepared into oyster sauce seasoning；The grilled fish mass ratio is taken to be
The oyster sauce seasoning of 7.5:1 uniformly smears out the dope layer with a thickness of 1-1.5mm on grilled fish surface；Sprinkle cumin powder fragrance；
B. grilled fish two sides is uniformly coated with edible oil and is toasted makes seasoning and cumin fragrance powder are sufficiently heated to penetrate into the flesh of fish for 1-2 minutes
Inner part, it is existing that sauce is uniformly spread in taking-up grilled fish.
2. fresh fragrant grilled fish according to claim 1, it is characterised in that: cumin fragrance takes 1_2 in the step A b technical point
Part licorice powder, 1-2 parts of five-spice powders, 1-2 parts of fennel powders, 1-2 parts of curcuma powders, 1-2 parts of spiceleaf powder, 1-2 parts of garlic powders, 1-2 parts
Octagonal, 1-2 part dry husky gingers and 2-4 parts of cumin powders are milled powdering, mixing preparation acquisition.
3. fresh fragrant grilled fish according to claim 1, it is characterised in that: ingredient takes 2 parts of meat treasured in the step B a technical point
King, 2-3 parts of bovine bone marrow pastes, 5-7 parts of millet starch, 10 parts of seafood powder, 10 parts of bruised gingers, 20 portions of onions, 20 parts of garlic rice proportion mixing obtain
?.
4. fresh fragrant grilled fish according to claim 1, it is characterised in that: oyster sauce seasoning takes 1- in the D step a technical point
2 portions of monosodium glutamates, 1-2 portions of chickens' extracts, 3 parts of black pepper sauces, 3-4 portions of light soy sauce, 5-7 parts of oyster sauce, 2-4 parts of scallion oils, which are prepared, to be obtained.
5. fresh fragrant grilled fish according to claim 1, it is characterised in that: the D step a technical point takes grilled fish to take the photograph in 80-100
Toasted at a temperature of family name's degree, to obtain grilled fish in water content less than 30%, ripe degree 8 at the effect tendered with a crispy crust.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710937799.0A CN109645373A (en) | 2017-10-11 | 2017-10-11 | Fresh perfume grilled fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710937799.0A CN109645373A (en) | 2017-10-11 | 2017-10-11 | Fresh perfume grilled fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109645373A true CN109645373A (en) | 2019-04-19 |
Family
ID=66108798
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710937799.0A Withdrawn CN109645373A (en) | 2017-10-11 | 2017-10-11 | Fresh perfume grilled fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109645373A (en) |
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2017
- 2017-10-11 CN CN201710937799.0A patent/CN109645373A/en not_active Withdrawn
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190419 |