Anhui style smelly fish cooking method

A stinky fish, Anhui-style technology, applied in the field of industrialized cooking of Anhui-style stinky fish, can solve the problems of large differences in Anhui cuisine and restrict the development of Anhui cuisine, and achieve the effect of easy digestion, tender meat and delicious taste

Inactive Publication Date: 2015-07-08
ANHUI PROVINCE JIXI COUNTY LAOMO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional Anhui cuisine is mainly produced by chefs, and it is market-oriented in the form of restaurants, which makes the production and raw material standards of Anhui cuisine very different, which restricts the development of Anhui cuisine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The embodiment of the present invention provides a method for cooking Hui-style stinky fish. The process is as follows: seasoning liquid preparation → firing preparation → cooking → thickening → packaging → sterilization → storage. Of course, the present invention can also be used to make fish with few spines such as stinky bass and yellow croaker, and the present invention is not limited to fish species.

[0022] Its specific process includes:

[0023] 1. Condiment preparation: Cut 35 grams of ginger, 45 grams of garlic, and 12 grams of dried red pepper into fine pieces, add 12 grams of salt, 33 milliliters of cooking wine, 25 milliliters of dark soy sauce, 10 milliliters of vinegar, and 85 milliliters of blended oil. milliliter, 25 milliliters of lard, and then add warm boiled water according to 6 times the amount of seasoning, and stir evenly to make seasoning liquid;

[0024] 2. Preparation for firing: Put the mandarin fish that has been fermented and soaked in the...

Embodiment 2

[0032] The embodiment of the present invention provides a method for cooking Hui-style stinky fish. The process is as follows: seasoning liquid preparation → firing preparation → cooking → thickening → packaging → sterilization → storage. Of course, the present invention can also be used to make fish with few spines such as stinky bass and yellow croaker, and the present invention is not limited to fish species. The following are the specific steps:

[0033] 1. Condiment preparation: Cut 40 grams of ginger, 50 grams of garlic, and 20 grams of dried red pepper into fine pieces, add 20 grams of salt, 40 ml of cooking wine, 30 ml of dark soy sauce, 20 ml of vinegar, and 100 ml of blended oil. ml, 30 ml of lard, and then add warm boiled water according to 8 times the amount of the seasoning, and stir evenly to make the seasoning liquid;

[0034] 2. Preparation for firing: Put the mandarin fish that has been fermented and soaked in the early stage into the firing container, put a ...

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PUM

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Abstract

The embodiment of the invention provides an Anhui style smelly fish cooking method. The technological process includes the steps of preparing seasoning liquid, making firing preparation, cooking, thickening with the mixture of cornstarch and water, packaging, sterilizing and warehousing. The Anhui style smelly fish cooking method can also be used for making smelly fishes such as weever and yellow croaker with the quantity of fish bones being small. Smelly fishes made according to the Anhui style smelly fish cooking method are delicious in flavor, the original delicate flavor of the fishes is reserved, meanwhile, the taste of seasoning is well fused into the flesh of the fishes and cooking liquor, and the flesh of the fishes is delicate in meat quality and can be digested easily.

Description

technical field [0001] The invention relates to the technical field of modern food processing, and relates to a traditional meat-like Anhui cuisine food, in particular to an industrialized cooking method of Anhui-style stinky fish. Background technique [0002] Anhui cuisine is one of the eight famous cuisines in China. It was originally the local flavor of Huizhou mountainous area. Due to the rise of Huizhou merchants, this local flavor has gradually entered the market and spread in Jiangsu, Zhejiang, Jiangxi, Fujian, Shanghai, Hubei and even the middle and lower reaches of the Yangtze River, with extensive influence. In the process of adapting to consumption needs for a long time, Anhui cuisine has gradually formed its own routines, including banquet dishes, popular dishes and home-cooked dishes. [0003] Huizhou cuisine is good at cooking and stewing, and it pays attention to fire skills. Many dishes are stewed and simmered over a charcoal fire for a long time, so the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 马劳模方香枝汪晓伟汪俊
Owner ANHUI PROVINCE JIXI COUNTY LAOMO IND
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