CN1146872A - Method for making fast food fish - Google Patents
Method for making fast food fish Download PDFInfo
- Publication number
- CN1146872A CN1146872A CN96109503A CN96109503A CN1146872A CN 1146872 A CN1146872 A CN 1146872A CN 96109503 A CN96109503 A CN 96109503A CN 96109503 A CN96109503 A CN 96109503A CN 1146872 A CN1146872 A CN 1146872A
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- CN
- China
- Prior art keywords
- fish
- halogen
- boil
- fried
- add
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 10
- 235000013410 fast food Nutrition 0.000 title abstract 3
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 18
- 150000002367 halogens Chemical class 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000005554 pickling Methods 0.000 claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 3
- 235000013332 fish product Nutrition 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 235000019991 rice wine Nutrition 0.000 claims description 4
- 238000009923 sugaring Methods 0.000 claims description 4
- 239000002932 luster Substances 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 2
- 239000012267 brine Substances 0.000 abstract 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 description 5
- 239000008989 cinnamomi cortex Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a method for preparing fast food fish, which comprises the following steps: 1. preparing brine: adding yellow wine, sugar, monosodium glutamate, etc. into boiling water, boiling, and naturally cooling. 2. Pickling: adding salt, soy sauce and appropriate amount of spice powder into cleaned fish, stirring, and pickling. 3. Frying: frying the pickled fish in a frying pan to golden color. 4. Soaking in brine: the fried fish is immersed in the halogen prepared by the above step 1. The invention has the advantages that the fast food fish has strong taste, delicious taste, good color and luster and soft texture, and is suitable for industrial production.
Description
The present invention is a kind of preparation method of fast fish product.
Along with improving constantly of people's living standard, various cooked products are more and more welcome.Fast fish product has very high nutritive value, and its taste is also well received simultaneously, and existing fried fish tartar souce method technology is simple, is not suitable for suitability for industrialized production, and its taste is still undesirable simultaneously, and taste changes abundant inadequately.In existing cooked product various in style, still there is not the fast fish product launch at present.
The object of the present invention is to provide a kind of preparation method of fast fish product, can make the making of fast fish product be suitable for suitability for industrialized production, its product taste is full of variety and is easy to and grasp
The technical solution adopted in the present invention is: the preparation method of described fast fish product mainly comprises the following steps:
1, system halogen: add flavoring in the container that adds water, heat then and boil, boil the back and add yellow rice wine, continue to boil, sugaring with monosodium glutamate, is lowered the temperature naturally then and is pulled floating thing out after continuing to boil.Wherein various proportion of raw materials can be adjusted in right amount according to taste.
2, pickle: get 100 parts of clean fishes (weight), add salt 1.3-2 part, the back that stirs adds soy sauce 0.2-0.5 part, after stirring, adds an amount of spices powder, pickles after stirring 1.5-2 hour, in curing process, stirs once in per 30 minutes.Described spices powder comprises conventional condiment such as aniseed powder, cinnamomi cortex pulveratus.
3, fried system: above-mentioned fish people oil cauldron through pickling is fried to golden yellow.
4, soak halogen: will immerse in the halogen that is made by above-mentioned steps 1 through the fish of fried system, soaking the halogen time is 2-10 minute.
The invention has the advantages that its taste is dense, delicious, color and luster is good, and quality is soft, and is suitable for suitability for industrialized production.
Below in conjunction with drawings and Examples the present invention is further described.
Fig. 1: flow chart of the present invention.
Fig. 2: system halogen technology flow chart.
Embodiment one: the flow process of the preparation method of this routine described fast fish product as shown in Figure 1, it comprises the steps:
1, system halogen: in the container that adds water, add 1 kilogram of green onion, ginger 300 grams, aniseed 300 grams, heat then and boil, boil the back and add 100 kilograms of yellow rice wine, continue to boil, 60 kilograms of sugarings with 2 kilograms of monosodium glutamates, are lowered the temperature naturally then and are pulled floating thing out after continuing to boil.Referring to Fig. 2.
2, pickle: get 100 kilograms of clean fishes, add 1.4 kilograms of salt, the back that stirs adds 0.5 kilogram of part of soy sauce, after stirring, add spices powder such as an amount of aniseed powder, cinnamomi cortex pulveratus, pickled after stirring 2 hours, in curing process, stirred once in per 30 minutes.
3, fried system: above-mentioned fish through pickling is gone into the fried extremely golden yellow of oil cauldron.
4, soak halogen: will immerse in the halogen that is made by above-mentioned steps 1 through the fish of fried system, soaking the halogen time is 2 minutes.
Embodiment two: the flow process of the preparation method of this routine described fast fish product as shown in Figure 1, it comprises the steps:
1, system halogen: in the container that adds water, add 1 kilogram of green onion, aniseed 200 grams, ginger 200 grams, chilli powder 200 grams, heat then and boil, boil the back and add 100 kilograms of yellow rice wine, continue to boil, 40 kilograms of sugarings with 3 kilograms of monosodium glutamates, are lowered the temperature naturally then and are pulled floating thing out after continuing to boil.Its flow process is referring to Fig. 2.
2, pickle: get 100 kilograms of clean fishes, add 1.7 kilograms of salt, the back that stirs adds 0.3 kilogram in soy sauce, after stirring, add spices powder such as an amount of aniseed powder, cinnamomi cortex pulveratus, pickled after stirring 2 hours, in curing process, stirred once in per 30 minutes.
3, fried system: above-mentioned fish people oil cauldron through pickling is fried to golden yellow.
4, soak halogen: will immerse in the halogen that is made by above-mentioned steps 1 through the fish of fried system, soaking the halogen time is 8 minutes.
Claims (1)
1, a kind of preparation method of fast fish product is characterized in that it mainly comprises the following steps:
A, system halogen: add flavoring in the container that adds water, heat then and boil, boil the back and add yellow rice wine, continue to boil, sugaring with monosodium glutamate, is lowered the temperature naturally then and is pulled floating thing out after continuing to boil.
B, pickle: get 100 parts of clean fishes (weight), add salt 1.3-2 part, the back that stirs adds soy sauce 0.2-0.5 part, after stirring, adds an amount of spices powder, pickles after stirring 1.5-2 hour, in curing process, stirs once in per 30 minutes.
C, fried system: above-mentioned fish through pickling is gone into the fried extremely golden yellow of oil cauldron.
D, soak halogen: will immerse in the halogen that be made by above-mentioned steps a through the fish of fried system, soaking the halogen time is 2-10 minute.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN96109503A CN1146872A (en) | 1996-08-21 | 1996-08-21 | Method for making fast food fish |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN96109503A CN1146872A (en) | 1996-08-21 | 1996-08-21 | Method for making fast food fish |
Publications (1)
Publication Number | Publication Date |
---|---|
CN1146872A true CN1146872A (en) | 1997-04-09 |
Family
ID=5120386
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN96109503A Pending CN1146872A (en) | 1996-08-21 | 1996-08-21 | Method for making fast food fish |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN1146872A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN100546500C (en) * | 2006-11-28 | 2009-10-07 | 郭静 | Method for processing stewed fish |
CN101999438A (en) * | 2010-11-05 | 2011-04-06 | 中国人民解放军海军医学研究所 | Gas cooking processing method of freshwater fish fillets |
CN104705614A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Pickling method for minnow mustard leaf |
-
1996
- 1996-08-21 CN CN96109503A patent/CN1146872A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN100546500C (en) * | 2006-11-28 | 2009-10-07 | 郭静 | Method for processing stewed fish |
CN101999438A (en) * | 2010-11-05 | 2011-04-06 | 中国人民解放军海军医学研究所 | Gas cooking processing method of freshwater fish fillets |
CN104705614A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Pickling method for minnow mustard leaf |
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PB01 | Publication | ||
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C01 | Deemed withdrawal of patent application (patent law 1993) | ||
WD01 | Invention patent application deemed withdrawn after publication |