Food of Thai fried fish and producing method thereof

A food and fish technology, applied in food preparation, food science, application, etc., can solve problems affecting repeated purchases

Inactive Publication Date: 2011-05-04
辛丘岩 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with any kind of ingredients, if consumers...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] ①Main ingredient package: descale and viscera the tilapia, cut fish fillets on both sides, weigh 50g, vacuum pack, and make the main ingredient package;

[0026] ②Ingredient package: Take 10ml of edible oil, add citronella grass in a proportion of 10%, heat it to make the citronella grass into a burnt paste, make citronella oil, cool down to room temperature, seal and pack, and make an ingredient package;

[0027] ③Seasoning package: Take 5ml of lime juice, add 2% white pepper and 5% salt, mix well, seal the package, and make a seasoning package;

[0028] ④ Dipping package: Take 10ml of lime juice, add 2% tomato paste, 2% onion powder, 2% citronella oil, 5% garlic, 5% green pepper, 5% red pepper, sealed package, 70-121 Sterilize at ℃ to make a dipping bag;

[0029] ⑤ Put the main ingredient package, ingredient package, seasoning package, and dipping package into the outer packaging together.

Embodiment 2

[0031] ①Main ingredient package: remove the scales and viscera of the black fish, cut the fish fillets on both sides, weigh 800g, vacuum pack, and make the main ingredient package;

[0032] ②Ingredient package: take 200ml of cooking oil, add citronella at a ratio of 30%, heat to make the citronella into a burnt paste, make citronella oil, cool down to room temperature, seal and pack, and make an ingredient package;

[0033] ③Seasoning package: Take 200ml of lime juice, add 2% white pepper and 5% salt, mix well, seal the package, and make a seasoning package;

[0034] ④ Dipping package: Take 200ml of lime juice, add 2% tomato paste, 2% onion powder, 2% lemongrass oil, 5% garlic, 5% green pepper, 5% red pepper, boil in the pot, and boil After simmering for 5-10 minutes, after cooling down to room temperature, seal the package, sterilize at 70-121°C, and make dipping packets;

[0035] ⑤ Put the main ingredient package, ingredient package, seasoning package, and dipping package i...

Embodiment 3

[0037] ①Main ingredient package: remove the scales and viscera of the grass carp, cut the fish fillets on both sides, weigh 400g, vacuum pack, and make the main ingredient package;

[0038] ②Ingredient package: Take 100ml of cooking oil, add citronella at a ratio of 20%, heat to make the citronella into a burnt paste, make citronella oil, cool down to room temperature, seal and pack, and make an ingredient package;

[0039] ③Seasoning package: Take 100ml of lime juice, add 2% white pepper and 5% salt, mix well, seal the package, and make a seasoning package;

[0040] ④ Dipping package: Take 100ml of lime juice, add 3% tomato paste, 5% onion powder, 4% lemongrass oil, 5% garlic, 5% green pepper, 5% red pepper, boil in the pot, and boil After simmering for 5-10 minutes, after cooling down to room temperature, seal the package, sterilize at 70-121°C, and make dipping packets;

[0041] ⑤ Put the main ingredient package, ingredient package, seasoning package, and dipping package i...

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PUM

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Abstract

The invention discloses a food of Thai fried fish and a producing method thereof. The main ingredient, the auxiliary ingredient or the condiments are independently packaged and then the packages are put in the outer package, wherein the main ingredient is 50-800g of fish flesh; the auxiliary ingredient is 10-200ml of lemongrass oil; the condiments include lemon juice, white peppers and salt, totally 5-200ml; and the outer package also comprises a dip package containing tomato sauce, onion powder, lemongrass oil, garlic granules, green pepper granules, red pepper granules and lemon juice, totally 10-200ml. The invention has the following beneficial effects: by adopting the cooking technology which is complicated and not easy to grasp, of the traditional dish-Thai fried fish, the semi-finished products are produced through processing the main ingredient, the auxiliary ingredients and the condiments in the factories, and after the semi-finished products are purchased, a dish integrating color, aroma, taste, shape, originality and nutrition can be obtained by only simply cooking the semi-finished products; and the dish is more convenient and simpler to produce without special technique, thus realizing standard, industrial and mass production of partial Chinese food.

Description

technical field [0001] The invention relates to an aquatic product and a processing technology thereof, in particular to a Thai-style fried fish food and a preparation method thereof. Background technique [0002] With the development of society and the improvement of people's living standards, especially for consumers living in large and medium-sized cities, the consumption patterns of food are also changing. "Nutrition, safety, delicacy, and convenience" will be the mainstream of market demand. [0003] The main varieties and characteristics of common fish products in the market. [0004] One is live fish products. Live fish products are limited by transportation, breeding conditions and costs, so the penetration rate is not high. [0005] The second is chilled fish products. The shelf life of chilled fish is generally within 5 days, so the scope of sales is limited. [0006] The third is frozen fish (whole fish, rough processed whole fish, skinned fish fillets, skinle...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 辛丘岩朱蓓薇
Owner 辛丘岩
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