Method for making smoked crisp fish
A technology of smoked fish and crispy, which is applied in the field of production of fragrant crispy fish, and can solve the problems of high sugar content, high salt content, and inedibility
Inactive Publication Date: 2010-04-28
TIANJIN QISHUNJU FOOD TECH
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AI Technical Summary
Problems solved by technology
Although the fish made by these two traditional crafts have their own characteristics, their weakness is that they rarely involve the health-preserving effect of food. Among them, the southern smoked fish contains more sugar, and the northern crisp fish contains more salt, which is not suitable for the elderly. People with diabetes, coronary heart disease, and hypertension
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0007] Choose thin-fleshed fish (saury, silver carp, crucian carp, silver carp, horse mouth and other fish species) with non-polluted water quality as the main ingredient, after descaling, evisceration (gill removal), cleaning, and deodorization, put 100-120 Deep-fry crisps in warm oil at ℃, prepare marinade with red yeast rice, fennel, cumin, pepper, cinnamon, nutmeg, amomum, pepper, cloves, ginger, scallion, garlic, salt, cotton white sugar, etc. according to the ratio. It is concentrated into a semi-thick juice, and the fried fish is simmered in the semi-thick juice for 0.5-1 minute, then the surface of the fish is dried, and finally smoked with white sugar.
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The invention relates to a method for making smoked crisp fish, which comprises the following steps: cleaning the fish, removing the fishy smell, frying the fish in oil with slow fire at 100-120 DEG C until the fish becomes crisp, quickly (0.5-1 minute) simmering the crisp fish with condensed juice of flavoring, drying in the air, and smoking. The invention uses natural Chinese medicine to prepare the thick gravy, and the product does not contain any synthetic chemical additive, preservative, pigment, essence or other non-natural chemical substances; the fishy smell and the earthy taste are thoroughly removed; and the smoked crisp fish has the advantages of bright and natural color, crisp and thick taste, and no softness after long time storage, and has the function of health care.
Description
technical field [0001] The invention relates to a food processing method, in particular to a method for making fragrant crispy fish. Background technique [0002] The traditional smoked fish is mainly southern flavor, and its characteristic is to highlight "sweetness". The traditional crispy fish is mainly based on the taste of the north, and its characteristic is to highlight "crispy and salty", while its "crispy" is represented by braised soft fish bone spurs, emphasizing "soft, noodles, and complete". Although the fish made by these two traditional crafts have their own characteristics, their weakness is that they rarely involve the health-preserving effect of food. Among them, the southern smoked fish contains more sugar, and the northern crisp fish contains more salt, which is not suitable for the elderly. People with diabetes, coronary heart disease, and high blood pressure can eat it. Contents of the invention [0003] The object of the present invention is to pro...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23L1/325A23L1/01A23L17/00A23L5/10
Inventor 赵琪
Owner TIANJIN QISHUNJU FOOD TECH
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