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Cooking method and preservative method of leisure snack-beer fish

A production method and technology of beer fish, applied in food preparation, food science, application, etc., can solve the problems of intolerance to storage, inconvenient to carry, etc., and achieve the effect of pure taste, good balance of flavor, and good shielding of bad odors

Inactive Publication Date: 2014-12-10
永福县金海岸大酒店
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The beer fish is fresh and tender, and has a beer aroma, but it can only be cooked and eaten immediately, which is inconvenient to carry and not resistant to storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0029] A manufacturing method of leisure snack beer fish, comprising the steps of:

[0030] (1) Weighing: Weigh 50kg of live fish from the Lijiang River after removing the head, tail and viscera, and cut into pieces;

[0031] (2) Frying: fry the fish pieces in vegetable oil of no less than 500kg for 10-30 minutes until the fish pieces are golden in color and weigh 0.5-0.6 times the initial fish pieces (ie 25-30kg) and then come out of the oil pan , and dry for later use;

[0032] (3) Make the sauce:

[0033] Weigh raw materials for beer fish sauce: shallot 1500g, glucose powder 800g, edible blending oil 8000g, rock sugar 1500g, white vinegar 400g, sucrose syrup 500g, caramel pigment 100g, black tempeh 8000g, Guilin Sitang fermented bean curd 12000g, traditional rice malt 7500g of caramel, 1300g of Haitian dark soy sauce, 700g of salted green lemon, 2000g of non-iodized salt, 5000g of beer, 8000g of Luo Han Guo water, 2000g of ginger paste, 300g of dried figs (soaked and cr...

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PUM

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Abstract

The invention discloses a cooking method and a preservative method of a leisure snack-beer fish. The cooking method comprises the steps as follows: cleaning a live fish, cutting away a fish head, a fishtail and internal organs, and cutting the fish into fish blocks; putting the fish blocks into a frying pan, frying until the fish blocks become golden yellow, fishing the finish blocks out of the frying pan, and carrying out air-drying; and immersing the fried fish blocks into sauces for salting, fishing out, sub-packaging, sealing and sterilizing. The preservative method comprises the steps as follows: adding 20-1000mg / 600g of composite phosphate prepared by sodium polyphosphate and sodium hexametaphosphate into the sauces of the beer fish. The beer fish is pure in taste and odor-free, is not added with a preservative, can continuously and slowly release energy, and is convenient to carry and long in storage time.

Description

technical field [0001] The invention relates to food, in particular to a method for making leisure snack beer fish. Background technique [0002] Beer fish is a food with local characteristics. The traditional beer fish is a kind of dish. It is cooked and eaten now. The main ingredients are Lijiang fresh fish, grass carp, carp, etc., served with green, red pepper, tomato, seasoning, salt, Oil, beer, light soy sauce, dark soy sauce, onion, ginger, monosodium glutamate and other auxiliary materials, the production methods are similar, mostly: [0003] 1. Remove the internal organs of the fish, wash them, and cut them whole or into pieces; [0004] 2. Fry the whole fish or fish pieces in a frying pan until golden brown; [0005] 3. Sit in the pot and turn on the fire, put in the fried fish, add the auxiliary ingredients, simmer for 5 minutes on high heat and serve. [0006] The beer fish meat is fresh and tender, and also has a beer fragrance, but it can only be cooked and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L1/222A23L1/226A23L17/10A23L27/12A23L27/20
Inventor 朱文胜
Owner 永福县金海岸大酒店
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