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Preparation method of sticky stir-fried fish

A production method and a sticky technology, applied in the production field of sticky fried fish, can solve problems such as easy to get angry, no essential changes, etc., and achieve high water content, less loss of nutrients, and good stickiness and taste. Effect

Inactive Publication Date: 2016-08-31
安徽省泰贡食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the change of the taste of small fried fish is realized by changing the marinade or sticking other ingredients on the surface, but the taste is fried until it is crispy, and there is no essential change. If you eat too much, it is easy to get angry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further elaborated below in conjunction with specific embodiments, but the following embodiments are only preferred embodiments of the present invention, not all. Based on the examples in the implementation manners, other examples obtained by those skilled in the art without making creative efforts all belong to the protection scope of the present invention.

[0017] A method for making sticky fried fish, the steps are as follows:

[0018] (1) Clean up the small fish, put it in the oil pan and fry until the surface is golden, remove and drain the oil, and then fry the small fish for later use. The length of the small fish used is between 3-12cm;

[0019] (2) Weigh the raw materials that have been ground or pulverized into powder in advance, including: 45kg of broad bean powder, 22 parts of cowpea powder, 3 parts o...

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PUM

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Abstract

The invention provides a preparation method of sticky stir-fried fish. The preparation method includes the steps of: (A) cleaning small fish, stir-frying the small fish in an oil pan until the surface is golden-yellow in color, taking the stir-fried small oil and draining oil to prepare the stir-fried small fish for later use; (B) weighing a raw material which has been ground or crushed into powder before, adding 85 kg of water, stirring the mixture continuously for 15 min to obtain a slurry material, adding an auxiliary material, placing the mixture in a drying box with continuous stirring to prepare a sticky slurry material; (C) soaking the stir-fried small fish in the sticky slurry material until the stir-fried small fish is completely coated with the sticky slurry material; (D) steam-cooking the stir-fried small fish completely coated with the sticky slurry material, and baking the stir-fried small fish in a baking oven; (E) when the stir-fried small fish is baked well, cooling the stir-fried small fish to obtain the sticky stir-fried fish; and (F) coating the sticky stir-fried fish with seasonings completely. The preparation method completely changes a crisply mouth feel of the stir-fried fish into a sticky mouth feel, so that the stir-fried fish has a multilayer different mouth feel. The sticky material is prepared with broad bean powder as a main raw material with cowpea powder, gelatine powder, potato powder and grape seed powder, and as well as auxiliary materials comprising L-glutamine, lecithin, cheese and the like, thereby preparing the sticky material which has a sticky mouth feel.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for making sticky fried fish. Background technique [0002] Fried fish refers to cleaning small fish and frying them in an oil pan until the surface is golden. After the oil is drained and cooled, the small fried fish is crispy and delicious. It is a favorite food of many people. At present, the change of the taste of small fried fish is achieved by changing the marinade or sticking other ingredients on the surface, but the taste is fried until it is crispy, and there is no essential change. If you eat too much, it is easy to get angry. Contents of the invention [0003] The object of the present invention is to provide a method for making sticky fried fish to solve the above technical problems. [0004] The technical problem to be solved by the present invention adopts the following technical solutions to realize: [0005] A method for making sticky fried fish, characterized in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L19/00A23L17/20A23L19/15A23L33/10A23L5/10
Inventor 刘保森胡静胡奥迪李曼
Owner 安徽省泰贡食品有限公司