Treatment liquid used before marinating of roasted fish

Abstract

The invention provides a treatment liquid used before marinating of roasted fishes. The treatment liquid used before marinating of the roasted fishes is prepared from the following raw materials in parts by weight: 8 parts of edible alkali, 1500 parts of water, 15 grams of green persimmon peels, 27 parts of fresh gingers and 9 parts of talcum powder. The treatment liquid is prepared by the following steps: adding the water into a container; carrying out heating until the temperature of the water is raised to 42-45 DEG C; adding the green persimmon peels and the fresh ginger into the heated water, and maintaining the temperature for 15 minutes; adding the edible alkali and the talcum powder into the mixture, and uniformly stirring the mixture, so that the treatment liquid is prepared. The treatment liquid used before marinating of roasted fishes provided by the invention is used when the fishes are being treated before marinating of the roasted fishes so as to remove lipid membranes on surfaces of the fishes; thus, marinating effects of the subsequent step of marinating can be improved, and the marinating time is shortened. Moreover, soaking of the fishes by the treatment liquid also has the effect of removing fishy smells.

Description

technical field [0001] The invention relates to the technical field of grilled fish processing, in particular to a treatment liquid for grilled fish before pickling. Background technique [0002] Grilled fish refers to a method in which fish is grilled and then cooked. This cooking method realizes "one roast and two stews". It is a new revolution in the grilled fish industry. Integrating three cooking techniques of marinating, roasting and stewing. Raw material processing of grilled fish→marinating→steaming→drying→seasoning→baking→packing→storage, and then stewing in a pot as needed, usually with other side dishes. The production process of grilled fish is complicated, and the taste changes greatly. There are changes in each link of pickling, cooking, drying, seasoning, baking, and stewing, which will have a great impact on the taste of the final grilled fish. Ingredients, cooking ingredients, baking seasonings, stewing sauces and soups are the key to determine the taste ...

AI Technical Summary

Problems solved by technology

At present, in the process of marinating grilled fish, the fish that has been cut and washed is directly added with marinade for marinating. Since there is oil on the surface of the fish body, it plays a role in isolating the marinade, which is not conducive to the rapid immersion of the marinade. In the fish, and different parts of the fish body have different oil content, and the speed of immersion in the marinade is also different; under the isolation effect of the oil film on the surface of the fish body, it is not conducive to eliminating the fishy smell