Tea flavored roasted Carassius auratus and preparation method thereof
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A crucian carp, tea aroma technology, applied in food preparation, heating preservation of meat/fish, dry preservation of meat/fish, etc., can solve the problems of long-term preservation, affecting the development of the crucian carp industry, etc. Bacteria thorough effect
Inactive Publication Date: 2015-08-05
ANHUI YOUYUAN FOOD
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Abstract
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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 sto
Method used
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Effect test
Embodiment 1
[0025] A tea-flavored roasted crucian carp of the present invention is made of the following raw materials in parts by weight:
[0026] 1250 parts of fresh crucian carp, 3 parts of Lu'an Guapian tea leaves, 8 parts of shredded ginger, 7 parts of shredded green onion, 5 parts of sliced ginger, 12 parts of green onion, 7 parts of chili powder, 10 parts of cooking wine, 10 parts of salt, 6 parts of chicken essence, 3 parts of honey 2 parts of rosemary powder, 6 parts of maltose, 7 parts of sauce, 6 parts of soy sauce, 9 parts of rapeseed oil.
[0027] The sauce is made of the following raw materials in parts by weight: 3 parts of sweet noodle sauce, 2 parts of peanut butter, 4 parts of black bean sauce, 0.6 part of minced green onion, 0.4 part of red dried chili, and 3 parts of olive oil, mix well and serve
[0028] The preparation method of the sauce: wash the pot, add olive oil to heat, add diced green onion and dried red chili to sauté, turn to medium heat, then add sweet no...
Embodiment 2
[0039] The only difference between this embodiment and Embodiment 1 is that a tea-flavored roasted crucian carp of the present invention is made of the following raw materials in parts by weight:
[0040] 1500 parts of fresh crucian carp, 5 parts of Lu'an Guapian tea leaves, 7 parts of shredded ginger, 5 parts of shredded green onion, 6 parts of sliced ginger, 10 parts of green onion, 9 parts of chili powder, 11 parts of cooking wine, 11 parts of salt, 7 parts of chicken essence, and 4 parts of honey 1 part of rosemary powder, 7 parts of malt, 8 parts of sauce, 7 parts of soy sauce, 11 parts of rapeseed oil.
Embodiment 3
[0042] The only difference between this embodiment and Embodiment 1 is that a tea-flavored roasted crucian carp of the present invention is made of the following raw materials in parts by weight:
[0043] 1750 parts of fresh crucian carp, 6 parts of Lu'an Guapian tea leaves, 9 parts of shredded ginger, 8 parts of shredded green onion, 7 parts of sliced ginger, 13 parts of green onion, 10 parts of chili powder, 12 parts of cooking wine, 13 parts of salt, 9 parts of chicken essence, 5 parts of honey 3 parts of rosemary powder, 9 parts of malt, 9 parts of sauce, 8 parts of soy sauce, 12 parts of rapeseed oil.
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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,...
Claims
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Application Information
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