Tea flavored roasted Carassius auratus and preparation method thereof

Abstract

The present invention discloses a tea flavored roasted Carassius auratus which is made of the following raw materials in parts by weight: 1250-1750 parts of fresh Carassius auratus, 3-6 parts of Lu'an Guapian (a green tea) tea leaves, 7-9 parts of shredded ginger, 5-8 parts of shredded scallion, 5-7 parts of ginger flakes, 10-13 parts scallion sections, 7-10 parts of chili powder, 8-12 parts of cooking wine, 10-13 parts of salt, 6-9 parts of chicken essence, 2-5 parts of honey, 1-3 parts of rosmarinus officinalis powder, 6-9 parts of maltose, 6-9 parts of sauce, 5-8 parts of soy sauce and 8-12 parts of colleseed oil. The prepared tea flavored roasted Carassius auratus is crisp outside and tender inside, and fresh and delicious, and has light tea aroma. The preparation method has simple processes and is easy to operate. Vacuum packaging enables a longer food preservation period; backpressure sterilization can conduct sterilization thoroughly; shredded ginger, shredded scallion, cooking wine, salt, chicken essence and tea leaf juice are used to pickle Carassius auratus, which can not only enable tasty flavor of Carassius auratus, but also achieve the role of freshness keeping and corruption preventing; the addition of an appropriate amount of honey can make the tissue of Carassius auratus meat soft and improve the flavor of Carassius auratus. The tea flavored roasted Carassius auratus of the present invention has green and healthy characteristics, and thorough sterilization, high nutritional value, unique taste, fresh and tender mouth feel and other characteristics.

Description

technical field [0001] The invention relates to the technical field of food and its preparation method, in particular to tea-flavored roasted crucian carp and its preparation method. Background technique [0002] Crucian carp, with tender meat and sweet taste, contains a lot of minerals such as iron, calcium, phosphorus, etc. It is also rich in nutrients, including protein, fat, vitamin A, and B vitamins. In addition, per 100 grams of black crucian carp, the protein content is as high as 20 grams, second only to prawns, and it is easy to digest and absorb. Regular consumption can enhance resistance. Secondly, crucian carp has the medicinal value of invigorating the spleen and removing dampness, promoting blood circulation and dredging collaterals, harmonizing the appetite, warming the middle and lowering the qi, and has a good nourishing and therapeutic effect on patients with kidney and spleen weakness, edema, ulcers, tracheitis, asthma, and diabetes; For postpartum women,...

AI Technical Summary

Problems solved by technology

[0003] At present, there are many flavors of crucian carp, which are mainly used for making soup and braised in brown sauce. Generally, they are eaten first and cooked first, and cannot be stored for a long time, which greatly affects the development of crucian carp industry. This invention uses the advantages of local tea to develop a new taste of tea-flavored roasted crucian carp.