CN116235943A - Preparation method of grilled fish sauce - Google Patents
Preparation method of grilled fish sauce Download PDFInfo
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- CN116235943A CN116235943A CN202310298923.9A CN202310298923A CN116235943A CN 116235943 A CN116235943 A CN 116235943A CN 202310298923 A CN202310298923 A CN 202310298923A CN 116235943 A CN116235943 A CN 116235943A
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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
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a method for preparing grilled fish sauce, which comprises the steps of S1, treating a frying material, S2, preparing frying oil, S3, filtering the frying oil, S4, treating a stirring material, S5, preparing grilled fish sauce and S6, and stirring and cooling the grilled fish sauce. The preparation method of the invention comprises six basic steps, namely, firstly, carrying out the treatment of raw materials, crushing all the raw materials in the form of particles and blocks into powder, then, carrying out the boiling and mixing of base oil, and carrying out the mixing and stirring in the boiling process, so that all the raw materials are fully mixed with the taste in the high-temperature boiling process, the taste of the raw materials in the whole sauce is fully mixed, the base oil is informed to boil out the frying oil through the mixing and boiling of the frying oil, and after the essence of the frying material is boiled into the base oil, the frying slag is filtered, so that the frying oil removes the influence of the slag, and the whole sauce can have better flavor.
Description
Technical Field
The invention relates to the field of sauce production, in particular to a method for producing grilled fish sauce.
Background
The grilled fish is a delicacy which is popular with people, the taste of the grilled fish manufactured according to different ingredients is different, the preparation of the grilled fish is not only dependent on the baking method, but also the real core of the taste is in the preparation process of the grilled fish sauce.
The traditional preparation of the grilled fish sauce is simply carried out by mixing some basic sauce, the grilled fish is singly coated on the surface of the grilled fish in a layering manner, the mixing of a small amount of raw materials is carried out between the preparation processes of the sauce, the tastes of the raw materials are not well mixed, the prepared sauce is only attached to the surface of the grilled fish when the grilled fish is carried out, the grilled fish is not tasty enough, the fish meat part of the prepared grilled fish is lack of taste, and the sauce which is simply mixed and not boiled is difficult to exert the flavor of the raw materials.
Disclosure of Invention
The invention aims to provide a method for manufacturing grilled fish sauce, which aims to solve the problems in the prior art.
In order to achieve the above purpose, the present invention provides the following technical solutions: a method for preparing a grilled fish sauce, the method comprising the following steps;
s1, treating a frying material, wherein the frying material is cleaned, dried and smashed;
s2, preparing frying oil, namely firstly melting and boiling base oil, then adding the frying oil treated in the step S1 into the boiled base oil, boiling for 30-45 min, and stirring at a speed of 15-20r/min in the boiling process to prepare frying crude oil;
s3, filtering the frying oil, namely filtering and taking out the frying material in the frying crude oil prepared in the step S2 through a strainer to prepare frying clear oil;
s4, treating the stirred materials, wherein the stirred materials are put into a pulverizer to be smashed;
s5, preparing a grilled fish sauce, wherein the grilled fish sauce is prepared by pouring the stirred materials processed in the step S4 into a mixing kettle, boiling the frying clear oil prepared in the step S3, and pouring into the mixing kettle;
and S6, stirring and cooling the grilled fish sauce, stirring the grilled fish sauce prepared in the step S5 at a speed of 10-12r/min for 8-10 min, and then standing at room temperature until the sauce is cooled.
Preferably, the formula of the frying material is formed by combining the following materials in parts by mass:
45-50 g of white button, 25-35 g of tsaoko cardamon, 20-30 g of kaempferia galanga, 15-22 g of clove, 8-15 g of fructus amomi, 45-55 g of fructus amomi, 30-40 g of red button, 130-160 g of green pepper particles, 130-160 g of red pepper particles, 15-25 g of herb of common sage, 35-45 g of Laotus, 15-20 g of long pepper, 15-20 g of citronella, 20-30 g of galangal, 45-50 g of climbing groundsel, 130-160 g of star anise, 15-20 g of dried orange peel, 30-60 g of fructus momordicae, 45-55 g of particle cumin, 25-35 g of fennel particles and 1500-1800 g of green onion.
Preferably, the formula of the base oil is formed by combining the following materials in parts by mass:
1-2 kg of beef tallow, 1.5-2.5 kg of lard and 3-5 kg of peanut oil.
Preferably, the formula of the stirring material is formed by combining the following materials in parts by mass:
500-800 g of red oil thick broad-bean sauce, 1000-1200 g of glutinous rice cake chilli, 1000-1300 g of chilli powder, 500-800 g of fennel powder, 1000-1100 g of cumin powder, 300-500 g of rapeseed, 1800-2200 g of red chilli powder, 300-500 g of white pepper powder, 200-230 g of cooked white sesame seed, 2000-2500 g of two-vitex, 150-200 g of chicken juice, 150-220 g of monosodium glutamate, 500-800 g of white sugar, 300-350 g of perilla leaf, 80-120 g of 3A essence, 800-100 g of diatom balsam, 80-120 g of red chilli oil, 500-700 g of flavoring agent, 800-1000 g of Chinese chive sauce, 180-250 g of chive powder, 1000-1200 g of spicy strip essence, 500-800 g of vine pepper oil, 300-350 g of green pepper powder, 300-450 g of red pepper powder, 1000-1300 g of cooking wine, 1800-2500 g of lobster sauce, 700-1000 g of green onion, 700-1000 g of garlic meat and 300-500 g of ginger.
Preferably, the preparation of the prepared fryer oil comprises the following steps;
s201, decocting base oil, namely pouring lard, beef tallow and peanut oil into a pot according to mass ratio in sequence, and boiling after the lard and the beef tallow are melted;
s202, boiling the first-step frying material, taking out the green Chinese onion in the frying material, and then adding the rest crushed frying material into boiling oil for the first-step boiling, wherein the boiling time is 20-35 min;
s203, boiling the second-step frying material, and adding the green Chinese onion into the boiled oil obtained after the first-step boiling for continuous boiling for 10-15 min;
s204, filtering the fried materials, and filtering all the fried materials after boiling through a strainer.
Preferably, the stirring material is prepared by putting the green Chinese onion, ginger, garlic and perilla leaves in the stirring material into a pulverizer, then adding cooking wine, and crushing at the speed of 250-300r/min for 3-5 min.
Preferably, the preparation of the grilled fish sauce comprises the following steps;
s501, mixing stirring materials, namely adding stirring materials which do not need to be crushed into the stirring materials which are crushed and treated, and stirring and mixing;
s502, pouring boiling oil, pouring the boiled frying oil into the mixed stirring material, and stirring at the speed of 5-8 r/min.
The invention has the technical effects and advantages that:
the preparation method comprises six basic steps, namely, firstly carrying out raw material treatment, crushing all the granular and massive raw materials into powder, then carrying out decoction by base oil, carrying out decoction mixing, and carrying out mixing and stirring in the decoction process, so that all the raw materials are fully mixed with the taste in high-temperature decoction, the taste of the raw materials in the whole sauce is fully mixed, the base oil is notified to be boiled by frying the mixture of the raw materials, after the essence of the fried materials is decocted into the base oil, the frying residues are filtered, so that the effect of the residues is removed by the frying oil, the whole sauce can have better flavor, and the flavor of the sauce can be fully mixed with the fish meat by brushing in the preparation process of the roasted fish, so that the fish meat of the roasted fish is more tasty.
Drawings
FIG. 1 is a flow chart of the overall manufacturing method of the present invention.
FIG. 2 is a flow chart of the operation of the preparation of the frying oil of the present invention.
FIG. 3 is a flowchart for preparing the grilled fish sauce of the present invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The invention provides a preparation method of grilled fish sauce shown in figures 1-3, which comprises the following steps of;
s1, treating a frying material, wherein the frying material is cleaned, dried and smashed;
the formula of the frying material is formed by combining the following materials in parts by mass:
45-50 g of white button, 25-35 g of tsaoko cardamon, 20-30 g of kaempferia galanga, 15-22 g of clove, 8-15 g of fructus amomi, 45-55 g of fructus amomi, 30-40 g of red button, 130-160 g of green pepper particles, 130-160 g of red pepper particles, 15-25 g of herb of common sage, 35-45 g of Laotus, 15-20 g of long pepper, 15-20 g of citronella, 20-30 g of galangal, 45-50 g of climbing groundsel, 130-160 g of star anise, 15-20 g of dried orange peel, 30-60 g of fructus momordicae, 45-55 g of particle cumin, 25-35 g of fennel particles and 1500-1800 g of green onion.
S2, preparing frying oil, namely firstly melting and boiling base oil, then adding the frying oil treated in the step S1 into the boiled base oil, boiling for 30-45 min, and stirring at a speed of 15-20r/min in the boiling process to prepare frying crude oil;
the formula of the base oil is formed by combining the following materials in parts by mass:
1-2 kg of beef tallow, 1.5-2.5 kg of lard and 3-5 kg of peanut oil.
In one embodiment, the preparation of the frying oil comprises the following steps;
s201, decocting base oil, namely pouring lard, beef tallow and peanut oil into a pot according to mass ratio in sequence, and boiling after the lard and the beef tallow are melted;
s202, boiling the first-step frying material, taking out the green Chinese onion in the frying material, and then adding the rest crushed frying material into boiling oil for the first-step boiling, wherein the boiling time is 20-35 min;
s203, boiling the second-step frying material, and adding the green Chinese onion into the boiled oil obtained after the first-step boiling for continuous boiling for 10-15 min;
s204, filtering the fried materials, and filtering all the fried materials after boiling through a strainer.
S3, filtering the frying oil, namely filtering and taking out the frying material in the frying crude oil prepared in the step S2 through a strainer to prepare frying clear oil;
s4, treating the stirred materials, wherein the stirred materials are put into a pulverizer to be smashed;
the formula of the stirring material is formed by combining the following materials in parts by mass:
500-800 g of red oil thick broad-bean sauce, 1000-1200 g of glutinous rice cake chilli, 1000-1300 g of chilli powder, 500-800 g of fennel powder, 1000-1100 g of cumin powder, 300-500 g of rapeseed, 1800-2200 g of red chilli powder, 300-500 g of white pepper powder, 200-230 g of cooked white sesame seed, 2000-2500 g of two-vitex, 150-200 g of chicken juice, 150-220 g of monosodium glutamate, 500-800 g of white sugar, 300-350 g of perilla leaf, 80-120 g of 3A essence, 800-100 g of diatom balsam, 80-120 g of red chilli oil, 500-700 g of flavoring agent, 800-1000 g of Chinese chive sauce, 180-250 g of chive powder, 1000-1200 g of spicy strip essence, 500-800 g of rattan pepper oil, 300-350 g of green pepper powder, 300-450 g of red pepper powder, 1000-1300 g of cooking wine, 1800-2500 g of lobster sauce, 700-1000 g of green onion, 700-1000 g of garlic meat and 300-500 g of ginger;
the glutinous rice cake chilli is a seasoning, the chilli product is prepared by selecting spicy but not strong and aromatic chilli, removing the pedicel, washing cleanly, soaking in clear water (for example, hot water can be used for emergency), adding a proper amount of cleaned tender ginger and garlic cloves into the chilli product, and putting the mixture into a mashing pot for mashing, thus obtaining the name of the glutinous rice cake, and the spicy chilli product is a seasoning necessary for making delicious foods such as spicy chicken.
The effect of adding white sugar into the stirring material is to enhance the taste and improve the freshness, and the taste among the raw materials can be neutralized by adding the white sugar, so that the taste of the whole stirring material is richer.
The preparation raw materials for the preparation with the reduced collar comprise 100 g of dried chilli segments, 50 g of ginger slices, 50 g of green Chinese onion, 80 g of onion shreds, 200 g of thick broad-bean sauce, 15 g of chilli segments, 15 g of chilli powder, 50 g of hot pot seasoning, 50 g of crayfish seasonings, 500 g of water and 150 g of rapeseed oil.
The treatment of the stirred materials is to put the green Chinese onion, ginger, garlic and perilla leaves in the stirred materials into a pulverizer, then add cooking wine into the pulverizer to carry out crushing treatment at the speed of 250-300r/min, and the crushing time is 3-5 min.
S5, preparing a grilled fish sauce, wherein the grilled fish sauce is prepared by pouring the stirred materials processed in the step S4 into a mixing kettle, boiling the frying clear oil prepared in the step S3, and pouring into the mixing kettle;
in a second embodiment, the preparation of the grilled fish sauce includes the following steps;
s501, mixing stirring materials, namely adding stirring materials which do not need to be crushed into the stirring materials which are crushed and treated, and stirring and mixing;
s502, pouring boiling oil, pouring the boiled frying oil into the mixed stirring material, pouring the oil at the speed of 5-8r/min, and stirring, wherein when the frying oil is added into the mixed stirring material, the frying oil is always ensured to be in a boiling state, so that after the boiled frying oil is added into the stirring material, the taste of the raw materials in the stirring material can be excited by utilizing high temperature, and the fusion between the whole stirring material and the frying oil is more sufficient.
And S6, stirring and cooling the grilled fish sauce, stirring the grilled fish sauce prepared in the step S5 at a speed of 10-12r/min for 8-10 min, and then standing at room temperature until the sauce is cooled.
Finally, it should be noted that: the foregoing description is only illustrative of the preferred embodiments of the present invention, and although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described, or equivalents may be substituted for elements thereof, and any modifications, equivalents, improvements or changes may be made without departing from the spirit and principles of the present invention.
Claims (7)
1. The preparation method of the grilled fish sauce is characterized by comprising the following steps of;
s1, treating a frying material, wherein the frying material is cleaned, dried and smashed;
s2, preparing frying oil, namely firstly melting and boiling base oil, then adding the frying oil treated in the step S1 into the boiled base oil, boiling for 30-45 min, and stirring at a speed of 15-20r/min in the boiling process to prepare frying crude oil;
s3, filtering the frying oil, namely filtering and taking out the frying material in the frying crude oil prepared in the step S2 through a strainer to prepare frying clear oil;
s4, treating the stirred materials, wherein the stirred materials are put into a pulverizer to be smashed;
s5, preparing a grilled fish sauce, wherein the grilled fish sauce is prepared by pouring the stirred materials processed in the step S4 into a mixing kettle, boiling the frying clear oil prepared in the step S3, and pouring into the mixing kettle;
and S6, stirring and cooling the grilled fish sauce, stirring the grilled fish sauce prepared in the step S5 at a speed of 10-12r/min for 8-10 min, and then standing at room temperature until the sauce is cooled.
2. The method for preparing the grilled fish sauce according to claim 1, wherein the formula of the sauce is formed by combining the following materials in parts by mass:
45-50 g of white button, 25-35 g of tsaoko cardamon, 20-30 g of kaempferia galanga, 15-22 g of clove, 8-15 g of fructus amomi, 45-55 g of fructus amomi, 30-40 g of red button, 130-160 g of green pepper particles, 130-160 g of red pepper particles, 15-25 g of herb of common sage, 35-45 g of Laotus, 15-20 g of long pepper, 15-20 g of citronella, 20-30 g of galangal, 45-50 g of climbing groundsel, 130-160 g of star anise, 15-20 g of dried orange peel, 30-60 g of fructus momordicae, 45-55 g of particle cumin, 25-35 g of fennel particles and 1500-1800 g of green onion.
3. The method for preparing the grilled fish sauce according to claim 1, wherein the formula of the base oil is formed by combining the following materials in parts by mass:
1-2 kg of beef tallow, 1.5-2.5 kg of lard and 3-5 kg of peanut oil.
4. The method for preparing the grilled fish sauce according to claim 1, wherein the formula of the stirring material is formed by combining the following materials in parts by mass:
500-800 g of red oil thick broad-bean sauce, 1000-1200 g of glutinous rice cake chilli, 1000-1300 g of chilli powder, 500-800 g of fennel powder, 1000-1100 g of cumin powder, 300-500 g of rapeseed, 1800-2200 g of red chilli powder, 300-500 g of white pepper powder, 200-230 g of cooked white sesame seed, 2000-2500 g of two-vitex, 150-200 g of chicken juice, 150-220 g of monosodium glutamate, 500-800 g of white sugar, 300-350 g of perilla leaf, 80-120 g of 3A essence, 800-100 g of diatom balsam, 80-120 g of red chilli oil, 500-700 g of flavoring agent, 800-1000 g of Chinese chive sauce, 180-250 g of chive powder, 1000-1200 g of spicy strip essence, 500-800 g of vine pepper oil, 300-350 g of green pepper powder, 300-450 g of red pepper powder, 1000-1300 g of cooking wine, 1800-2500 g of lobster sauce, 700-1000 g of green onion, 700-1000 g of garlic meat and 300-500 g of ginger.
5. The method for preparing a grilled fish sauce according to claim 1, wherein the preparation of the frying oil comprises the steps of;
s201, decocting base oil, namely pouring lard, beef tallow and peanut oil into a pot according to mass ratio in sequence, and boiling after the lard and the beef tallow are melted;
s202, boiling the first-step frying material, taking out the green Chinese onion in the frying material, and then adding the rest crushed frying material into boiling oil for the first-step boiling, wherein the boiling time is 20-35 min;
s203, boiling the second-step frying material, and adding the green Chinese onion into the boiled oil obtained after the first-step boiling for continuous boiling for 10-15 min;
s204, filtering the fried materials, and filtering all the fried materials after boiling through a strainer.
6. The method for preparing grilled fish sauce according to claim 1, wherein the processing of the stirring material is to put the green Chinese onion, ginger, garlic meat and perilla leaf in the stirring material into a pulverizer, and then add cooking wine to break at a speed of 250-300r/min for 3-5 min.
7. The method for preparing a grilled fish sauce according to claim 1, characterized in that the preparation of the grilled fish sauce comprises the following steps;
s501, mixing stirring materials, namely adding stirring materials which do not need to be crushed into the stirring materials which are crushed and treated, and stirring and mixing;
s502, pouring boiling oil, pouring the boiled frying oil into the mixed stirring material, and stirring at the speed of 5-8 r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310298923.9A CN116235943A (en) | 2023-03-23 | 2023-03-23 | Preparation method of grilled fish sauce |
Applications Claiming Priority (1)
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