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Spicy baked carp convenient to eat and preparation method of spicy baked carp

An easy-to-eat, crucian carp technology, which is applied in the field of food processing, can solve the problems of no layering, no taste, hard crucian carp, etc., and achieve the effect of easy portability, long shelf life, and good effect of removing fishy smell and improving freshness

Inactive Publication Date: 2015-02-25
唐加宜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A production method of spicy grilled crucian carp was announced in Tiantian Cuisine. Its disadvantages are: in the pickling process, the deodorization link is not good enough, and in the pickling process and roasting process, chili powder is used and cumin powder. As a result, the crucian carp produced has only a spicy taste and no layering; it is not suitable for industrial production. With this production method, if the production volume is large and the packaging is not sealed, the crucian carp will lose water and aroma. Scattered and will harden and have no smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The production of spicy roasted crucian carp is prepared from the following raw materials according to the following weight: choose 1000 grams of crucian carp with a length of 10-15 cm and uniform size, 80 grams of peanut oil, 20 grams of sesame oil, 40 grams of red pepper noodles, 10 grams of white sugar, 7 grams of refined salt, 20 grams of ginger, 30 grams of scallion, 20 grams of cooking wine, 5 grams of aniseed, 1 grass fruit, 6 grams of cumin, 7 grams of bay leaves, 3 grams of pepper powder, 10 grams of peppercorns, pepper noodles 4 grams, 8 grams of cumin powder, 30 grams of crushed fried peanuts, 3 grams of chicken essence.

[0020] The production method of the above spicy grilled crucian carp is completed according to the following steps:

[0021] A. Cleaning: Select 1000 grams of crucian carp with a length of 10-15 cm and uniform size, remove the scales and internal organs, cut off the head and tail, clean, cut into two pieces along the back of the crucian car...

Embodiment 2

[0027] Spicy roasted crucian carp is prepared from the following raw materials according to the following weight: choose 1500 grams of crucian carp with a length of 10-15 cm and uniform size, 120 grams of peanut oil, 30 grams of sesame oil, 60 grams of red pepper noodles, 15 grams of white sugar, and 10 grams of refined salt. gram, 30 grams of ginger, 50 grams of scallion, 30 grams of cooking wine, 8 grams of aniseed, 2 pieces of grass fruit, 10 grams of fennel, 9 grams of fragrant leaves, 6 grams of pepper powder, 15 grams of peppercorns, 8 grams of pepper noodles , 12 grams of cumin powder, 50 grams of crushed fried peanuts, and 5 grams of chicken essence.

[0028] The production method of the above spicy grilled crucian carp is completed according to the following steps:

[0029] A. Cleaning: Select 1500 grams of crucian carp with a length of 10-15 cm and uniform size, remove the scales and internal organs, cut off the head and tail, clean it, cut it into two pieces along t...

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Abstract

The invention relates to a spicy baked carp convenient to eat and a preparation method of the spicy baked carp, and belongs to the field of food processing. The spicy baked carp is prepared from the following raw materials: 1000-1500 parts of carp, 80-120 parts of peanut oil, 20-30 parts of sesame oil, 40-60 parts of chili powder, 10-15 parts of white granulated sugar, 7-10 parts of refined salt, 20-30 parts of ginger slices, 30-50 parts of shallot fragments, 20-30 parts of cooking wine, 5-8 parts of aniseed, 1-2 tsaoko amomum fruits, 6-10 parts of fennel, 7-9 parts of myrcia, 3-6 parts of ground black pepper, 10-15 parts of pepper granules, 4-8 parts of Chinese prickly ash powder, 8-12 parts of cumin powder, 30-50 parts of crushed fried peanut kernels and 3-5 parts of chicken powder; all the raw materials are cleaned, pickled, stewed, baked and packaged to obtain the spicy baked carp convenient to eat. The spicy baked carp convenient to eat is free from fishy smell, good in layered taste, delicious and chewy, long in preservation time, and convenient to carry.

Description

technical field [0001] The invention relates to a convenient edible spicy grilled crucian carp and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Crucian carp is rich in protein, and its meat is tender and delicious. It not only has high nutritional value, but also has high medicinal value. In the processing and production methods of crucian carp, techniques such as frying, steaming, and stewing are usually used. The meat of crucian carp produced is soft, rotten and greasy, and has no chewiness. A production method of spicy grilled crucian carp was announced in Tiantian Cuisine. Its disadvantages are: in the pickling process, the deodorization link is not good enough, and in the pickling process and roasting process, chili powder is used and cumin powder. As a result, the crucian carp produced has only a spicy taste and no layering; it is not suitable for industrial production. With this production method, if the produ...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
CPCA23L3/00A23L17/00A23L27/84
Inventor 唐加宜代国莹
Owner 唐加宜
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