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Canned spicy silver anchovy

A clove fish and canned technology, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of single taste, uneven taste, and slightly poor taste of finished products, and achieve unique spicy taste, crunchy taste, and uniform taste Effect

Inactive Publication Date: 2015-08-26
DONGXING YICHENG FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fresh fish is not easy to preserve, and generally needs to be processed into dry products. Recently, canned clove fish has appeared as a raw material. Due to processing technology constraints, the finished product has a slightly poor taste, uneven taste, and relatively single taste. Crispy, evenly flavored, spicy canned clove fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of spicy clove fish can of this embodiment is made of 150 parts of dried clove fish, 15 parts of vegetable oil, 5 parts of cooked sesame, 3 parts of white sugar, 6 parts of red chili powder, 3 parts of soy sauce, and 2 parts of spices; Proceed as follows:

[0018] a. Cleaning and rinsing: Soak 150 parts of dried clove fish in warm water at 30°C for 15 minutes, rinse to remove impurities and drain;

[0019] b. Taste conditioning: according to the weight ratio of 1:60, add refined salt to the water in the pot, put the rinsed clove fish into the water after boiling, continue to cook for 10 minutes, remove and drain;

[0020] c. Deep-frying at medium temperature: add an appropriate amount of vegetable oil to the pot, heat it to 150°C and keep the oil temperature, put in the tasty clove fish and deep-fry for 8 minutes, drain and put on a plate for later use;

[0021] d. Making seasoning: according to the weight ratio, add vegetable oil to the pot and heat it to 220°C...

Embodiment 2

[0025] A kind of spicy clove fish can of this embodiment is made from 200 parts of dried clove fish, 18 parts of vegetable oil, 6 parts of cooked sesame, 5 parts of white sugar, 8 parts of red chili powder, 4 parts of soy sauce and 3 parts of spices; Proceed as follows:

[0026] a. Cleaning and rinsing: Soak dried clove fish in warm water at 35°C for 20 minutes, rinse to remove impurities and drain;

[0027] b. Taste conditioning: according to the weight ratio of 1:60, add refined salt to the water in the pot, put the rinsed clove fish in after the water boils, continue to cook for 12 minutes, remove and drain the water;

[0028] c. Deep-frying at medium temperature: Add an appropriate amount of vegetable oil into the pot, heat it to 180°C and keep the oil temperature, put in the tasty clove fish and fry for 10 minutes, drain and put on a plate for later use;

[0029] d. Make seasoning: according to the weight ratio, add vegetable oil to the pot and heat it to 240°C, put in s...

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PUM

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Abstract

The invention discloses canned spicy silver anchovy. The canned spicy silver anchovy is prepared from the following raw materials in parts by weight: 150-200 parts of dried silver anchovy, 15-18 parts of vegetable oil, 5-6 parts of processed sesame, 3-5 parts of white sugar, 6-8 parts of red chili powder, 3-4 parts of soy sauce and 2-3 parts of spice. The canned spicy silver anchovy comprises the specific preparation steps of cleaning, rinsing, conditioning to be tasty, deep frying at the intermediate temperature, seasoning preparation, mixing and stirring. The canned spicy silver anchovy tastes crisp, is uniformly tasty, and has a unique spicy flavor.

Description

technical field [0001] The invention relates to a seafood food, in particular to a canned spicy clove fish. Background technique [0002] Dingxiang fish, round body, flat sides, blue-purple back, silver-white belly. Although the individual is small, it smells like lilac, and its body shape resembles the golden lilac in the earlobe of a fisherman's daughter, so it is elegantly named lilac fish. Its meat is delicious and rich in unsaturated fatty acids that have special curative effects on the prevention and treatment of diseases of the cardiovascular and circulatory systems, so it is deeply loved by people. Fresh fish is not easy to preserve, and generally needs to be processed into dry products. Recently, canned clove fish has appeared as a raw material. Due to processing technology constraints, the finished product has a slightly poor taste, uneven taste, and relatively single taste. Crispy, evenly flavored, spicy canned clove fish. Contents of the invention [0003] T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 柯志雄
Owner DONGXING YICHENG FOOD DEV
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