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Formula of grilled fish on paper, and preparation technology of formula

A technology of processing technology and recipe, applied in the field of paper grilled fish formula and paper grilled fish technology, can solve the problems of complex technology and long time, and achieve the effect of simple processing, prevention of three high blood pressure, and balanced nutrition

Inactive Publication Date: 2015-02-18
毕军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Some of the above cooking methods take a long time, some of them are more complicated, and the taste of the fish is not very uniform during the cooking process, so they are not suitable for restaurants, hotels, and large quantities of one-time consumption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Grilled grass carp on paper

[0027] 1) Heat the pot, add rapeseed oil, heat to 270°C, keep warm for 50 minutes, turn off the heat and wait for the rapeseed oil to cool to room temperature, then add soybean oil, ginger, garlic, green onion, shallot, onion in sequence, Stir-fry at 60°C until golden yellow, remove the waste, and cool to room temperature to obtain refined oil;

[0028] 2) Take another pot, add the oil and watercress extracted in the above steps, fry at 38°C for 35 minutes, add spices, boil at 60°C for 2 hours, and cool to room temperature to obtain the refined old oil;

[0029] 3) Take another pot and add the old oil extracted in the above steps, heat it up to 45°C and keep it warm for 22 minutes, then add minced garlic and ginger, fry for 22 minutes, add pickled pepper and millet pepper, heat up to 60°C, and fry for 10 minutes to make it Color it, then add sauerkraut, fry for 10 minutes, and finally add other raw materials of grilled fish on paper, and c...

Embodiment 2

[0035] Grilled Choi Fish on Paper

[0036]1) Heat the pot, add rapeseed oil, heat to 280°C, keep warm for 60 minutes, turn off the heat and wait for the rapeseed oil to cool to room temperature, then add soybean oil, ginger, garlic, green onions, shallots, and onions in sequence. Stir-fry at 50°C until golden yellow, remove the waste, and cool to room temperature to obtain refined oil;

[0037] 2) Take another pot, add the oil and watercress extracted in the above steps, fry at 33°C for 36 minutes, add spices, boil at 67°C for 2.5 hours, cool to room temperature, and you can get the refined old oil;

[0038] 3) Take another pot and add the old oil extracted in the above steps, heat it up to 52°C and keep it warm for 18 minutes, then add minced garlic and ginger, fry for 22 minutes, add pickled pepper and millet pepper, heat up to 69°C, and fry for 12 minutes to make it Color it, then add sauerkraut, fry for 13 minutes, and finally add other raw materials of grilled fish on pa...

Embodiment 3

[0044] Grilled carp on paper

[0045] 1) Heat the pot, add rapeseed oil, heat to 280°C, keep warm for 50 minutes, turn off the heat and wait for the rapeseed oil to cool to room temperature, then add soybean oil, ginger, garlic, green onions, shallots, and onions in sequence. Stir-fry at 55°C until golden yellow, remove the waste, and cool to room temperature to obtain refined oil;

[0046] 2) Take another pot, add the oil and watercress extracted in the above steps, fry at 35°C for 40 minutes, add spices, boil at 70°C for 1.5 hours, cool to room temperature, and you can get the refined old oil;

[0047] 3) Take another pot and add the old oil extracted in the above steps, heat it up to 50°C and keep it warm for 12 minutes, then add minced garlic and ginger, fry for 12 minutes, add pickled pepper and millet pepper, heat up to 65°C, and fry for 12 minutes to make it Color it, then add sauerkraut, fry for 14 minutes, and finally add other raw materials of grilled fish on paper,...

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PUM

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Abstract

The invention provides a formula of a grilled fish on paper. The formula is prepared from the following raw materials: rapeseed oil, soybean oil, old gingers, garlic, green Chinese onion, shallots, onions, watercress, cooking wine, rice wine, capsicum frutescens, passion fruits, amomum tsao-ko, amomum cardamomnm, zingiberaceae alpinia galangal, myrcia, vanilla, valeriana tangutica batal, purple perilla, peppermint, kaempferiae, clove, fructus amomi, cardamun, murraya paniculata, pericarpium citri reticulatae, anise, foeniculum vulgare, aniseed, cinnamon, salvia farinacea, radix lithospermi, red camphor oil, chillies, pickled chillies, capsicum frutescens, pickled mustard-green, bruised ginger, minced garlic, hot and spicy sauce, oyster sauce, peppers, bean oil, cumin, sesame oil, black pepper, monosodium glutamate, chicken powder, white sugar, folium mori, peach kernel, eucalyptus leaves, burdock and chaenomeles speciosa. The invention also provides a preparation technology of the grilled fish on paper. The preparation technology concretely comprises the processes of refining old oil, firing ingredients of the grilled fish, covering the fish by tinfoil, and baking. The grilled fish prepared by the technology can be used for preventing hypertension, hyperglycemia and hyperlipidemia as well as improving immunity, thus being suitable for mass production in restaurants, and the like.

Description

technical field [0001] The invention relates to a formula for roasting fish on paper and a technology for roasting fish on paper, belonging to the field of food processing. Background technique [0002] Fish is rich in nutrition and delicious to eat, so people generally like to eat fish. However, there are many types of fish, and different fish and different methods have different tastes and health functions, which is not clear to everyone. [0003] barbecue. Fatty fish are suitable for grilling, such as eel, saury, etc., which can produce a unique aroma and flavor. Before grilling, you can put the skin of the fish in a ventilated place to dry, so that it will be easier to grill. Pay attention to the heat when grilling fish, try not to burn it. This method has a lot of oil and is not easy for the body. [0004] Braised. Most fish can be braised in brown sauce, which is suitable for both fish with a relatively strong fishy smell and light fish. The former is braised to ...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
CPCA23L27/105A23L17/00A23L19/00A23L19/09A23L19/20A23L27/10A23L27/60A23V2002/00
Inventor 毕军
Owner 毕军
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