Method for roasting and processing river fish cured using Chinese medicinal material

A processing method and technology of traditional Chinese medicinal materials, applied in the fields of application, food preparation, food science, etc., can solve problems such as hardening of dry products, hidden dangers to human health, changing delicious taste, etc., and achieve golden color, easy operation, and the effect of enhancing appetite

Inactive Publication Date: 2009-02-25
洪敬朴
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing methods of river fish are divided into dry and fresh, but these traditional processing methods have inevitable defects, such as the dried products are hard, the nutrition loss is large and the taste is poor,

Method used

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  • Method for roasting and processing river fish cured using Chinese medicinal material

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Embodiment Construction

[0024] A fire-roasting processing method for river fish pickled by using Chinese medicinal materials is carried out in the following steps:

[0025] (1) After brushing the scales of the fresh river fish to remove the viscera, remove the water and put the following Chinese herbal medicines in the basin:

[0026] Yam 10-15

[0027] Atractylodes 10-15

[0028] Codonopsis 10-15

[0029] Cao Guo 10-15

[0030] Hedyotis diffusa 10-15

[0031] Gable blue 10-15

[0032] Refined salt appropriate amount

[0033] Appropriate amount of cooking wine

[0034] Ginger slices in moderation

[0035] After mixing the Chinese medicinal materials and salt, apply them layer by layer on the surface of the river fish, marinate for 5-10 days, cover and press tightly with heavy objects;

[0036] (2), desalinate the river fish secretion and remove the Chinese medicinal materials adhered to its surface, put it in a cool, dry and ventilated place, and let its two sides dry naturally;

[0037] (3)...

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PUM

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Abstract

The invention discloses the fire-baking processing method of river fish salted by traditional Chinese medicinal materials. The method is as follows. Fish is drained after being scaled and gutted and salted with refined salt, wine sauce, ginger slice, Chinese yam, atractylodes rhizome, radix codonopsitis, tsaoko cardamon and other traditional Chinese medicinal materials, then the fish is aired naturally. After the surface of iron pan is brushed with oil and heated, the prepared river fish is put on the iron pan and both sides of river fish is fried alternately to turn yellowish. The fish is on the dish when being crispy. Finally, impurities on baked fish are picked out and the baked fish is packed in vacuum packing. The invention is easy to be operated. Fire-baked river fish can be braised in brown sauce, steamed with sauce, deep-fried, quick-fried, spiced, and fried with seasoned salt to have different flavors, that is, the fish has golden color, burnt flavor and has shape like beard and eyebrows, is crispy, delicious and rich in nutrients. The prepared fish is originally ecological, natural and pollution-free green food and is good for health.

Description

Technical field: [0001] The invention mainly relates to a food production technology, in particular to a fire-baked river fish pickled processing technology using traditional Chinese medicinal materials. Background technique: [0002] River fish meat is rich in protein, and the amount and ratio of essential amino acids contained in it are most suitable for the needs of the human body. It is a good source of human protein intake; the fat content in fish meat is less, and it is mostly composed of unsaturated fatty acids. The human body has a high absorption rate, and River fish is rich in calcium, phosphorus and iron, which are very beneficial to bone development and hematopoiesis. At present, the processing methods of river fish are divided into dry and fresh, but these traditional processing methods have inevitable defects, such as the dried products are hard, the nutrition loss is large and the taste is poor, and the processing of fresh products requires the addition of pre...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/01A23L1/29A23L1/30A23L33/10
Inventor 洪敬朴
Owner 洪敬朴
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