Preparation method of convenient and instant flavory grilled fish
A flavorful and convenient technology, applied in food preparation, food science, application, etc., can solve the problems of inconvenient carrying and storage, single taste, easy to get stuck in the throat, etc., and achieve easy eating and carrying, full of luster and good taste Effect
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Embodiment 1
[0036] Embodiment 1 is the convenient instant flavor grilled fish prepared by crucian carp
[0037] 1) Raw material pretreatment:
[0038] Cut open the belly of the fish, remove the head, viscera and gills, wash the dirt and black film in the abdomen, cut off the fins and tail, drain and set aside;
[0039] 2) Pickling:
[0040] Based on the weight of the fish, put 20 parts of salt 8%, cooking wine 8%, Chinese prickly ash 0.3%, star anise 0.8%, pepper 0.18% and ginger 3% into 20 parts of pickled fish pond, then freshwater fish 100 parts Put a portion into the salted fish pond, marinate at a temperature of 0-5°C for 36 hours, turn over the fish every 12 hours during the marinating process;
[0041] 3) Desalting and cutting:
[0042] Rinse the marinated fish with clean water, desalinate the fish with flowing water for 2 hours, then cut the fish into pieces with a length of 4-8cm and a width of 2-5cm;
[0043] 4) Frying:
[0044] Drain the desalted fish pieces, set the oil t...
Embodiment 2
[0056] Embodiment 2 is the convenient instant flavor grilled fish prepared by grass carp
[0057] 1) Raw material pretreatment:
[0058] Cut open the belly of the fish, remove the head, viscera and gills, wash the dirt and black film in the abdomen, cut off the fins and tail, drain and set aside;
[0059] 2) Pickling:
[0060] Based on the weight of the fish, put 27 parts of the pickling liquid prepared by 10% of salt, 10% of cooking wine, 0.5% of pepper, 1% of star anise, 0.2% of pepper and 5% of old ginger into the fish pond, and then put 100 parts of freshwater fish Put a portion into the salted fish pond, marinate at a temperature of 0-5°C for 48 hours, and turn the fish every 12 hours during the marinating process;
[0061] 3) Desalting and cutting:
[0062] Rinse the marinated fish with clean water, desalinate the fish with flowing water for 4 hours, then cut the fish into pieces with a length of 4-8cm and a width of 2-5cm;
[0063] 4) Frying:
[0064] Drain the des...
Embodiment 3
[0076] Embodiment 3 is the convenient ready-to-eat flavor grilled fish prepared by silver carp
[0077] 1) Raw material pretreatment:
[0078] Cut open the belly of the fish, remove the head, viscera and gills, wash the dirt and black film in the abdomen, cut off the fins and tail, drain and set aside;
[0079] 2) Pickling:
[0080] Based on the weight of the fish, put 33 parts of the marinade prepared by salt 12%, cooking wine 12%, pepper 0.7%, star anise 1.2%, pepper 0.22% and old ginger 7% into the fish pond, and then freshwater fish 100 Put a portion into the salted fish pond, marinate at a temperature of 0-5°C for 72 hours, turn over the fish every 12 hours during the marinating process;
[0081] 3) Desalting and cutting:
[0082] Rinse the marinated fish with clean water, desalinate the fish with flowing water for 6 hours, then cut the fish into pieces with a length of 4-8cm and a width of 2-5cm;
[0083] 4) Frying:
[0084] Drain the desalted fish pieces, set the o...
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