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Method and baking apparatus of roast fish

A technology for grilling fish and grilling utensils, which is applied in baking, food ovens, and special commodity baking. The control of temperature and time, the effect of improving the efficiency of grilling

Inactive Publication Date: 2008-12-31
刘志军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing barbecue shops grill fish on-site usually sprinkle the pre-baked fish with condiments and then grill it directly on charcoal fire, eat it directly after grilling, and can't save it
[0003] Because the fish meat is directly exposed to charcoal fire, it is prone to coking, which not only affects the taste, but also easily endangers human health, and even leads to cancer.
[0004] The taste of fish grilled by this method is ordinary, not distinctive, and has a strong burnt taste

Method used

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  • Method and baking apparatus of roast fish

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Embodiment Construction

[0025] Grilled fish method:

[0026] 1. Preparation of seasoning paste

[0027] 1. Take 5-10g of salt, 2-5g of Chinese prickly ash, 1-3g of aniseed, 5-10g of onion, 3-5g of ginger and 3-10g of garlic, put it into 1000ml of water, heat at 85-90℃, cook for 20 minutes, filter , discard the filter residue, take the dipping juice, concentrate it to 800ml, and use it as a seasoning dipping juice for use.

[0028] 2. Add 50g of dried abalone to 500ml of water, cook for 30 minutes, remove the abalone residue, and take the abalone juice. Add 10-20ml of cooking wine, 3-5ml of soy sauce, 2-5ml of vinegar and 100ml of seasoning dipping sauce to the abalone juice, concentrate to 500ml, become seasoning slurry and set aside.

[0029] 2. Negative pressure dipping of fish:

[0030] Remove the internal organs, gills and fins of the fish, and pour 500ml of slurry per kilogram of fresh fish, take the seasoning slurry, immerse the fish in the seasoning slurry, put it into a vacuum immersion co...

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Abstract

The invention relates to a method for grilling fish and a grilling instrument and the method is realized through step one of preparation of condiment pulp, step two of negative pressure impregnation of fish, step three of aluminum foil wrapping of fish, step four of grilling fish and step five of fish package and quality preservation. The invention is suitable for grilling freshwater catfish or snakehead. The grilling instrument is characterized in that an ash tray, a furnace grate, a lower furnace hearth, an upper furnace hearth and a furnace door are arranged at the lower part of the grilling instrument; a grilling cavity is arranged in a furnace and in and out vehicle platforms are positioned at two sides of a furnace body; a grilling vehicle is arranged in the grilling cavity; a discharge flue is arranged on the grilling instrument. The device and fish grilled by the grilling instrument of the invention have the effects of taste of grilled food, sanitation, no coking, safety, fast grilling speed and energy resource saving. The grilled fish can be instantly eaten after being grilled and can also be preserved for a long time for eating. The method for grilling fish and the grilling instrument can be applied to the field of food processing.

Description

technical field [0001] The invention relates to a method for grilling fish and a grilling utensil in the field of food processing. Background technique [0002] In the existing grilling restaurants, the on-site grilling of fish is usually done by sprinkling the pre-baked fish with seasonings and then grilling it directly on a charcoal fire. [0003] Because fish meat is in direct contact with charcoal fire, it is prone to coking, which not only affects the taste, but also easily harms human health and even causes cancer. [0004] The fish grilled by this method has a normal, uncharacteristic taste, and has a strong burnt flavor. SUMMARY OF THE INVENTION [0005] In order to provide a unique grilled fish and overcome the shortcomings of the existing fish grilling methods, the present invention provides a method and a grilling utensil for grilling fish. The method solves the technical problems of fish taste, anti-scorching and prolonging the shelf life through the preparat...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/01A23L1/221A23L1/22A21B5/00A21B1/00A23L17/00A23L5/10A23L27/00A23L27/10
Inventor 刘志军
Owner 刘志军
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