Sticky fried fishes

Abstract

The invention provides sticky fried fishes. The sticky fried fishes comprise oil-fried small fishes and sticky pulp filled in the bodies of the small fishes. Lengths of the small fishes used for preparing the oil-fried small fishes are in a range of 3-12 centimeters; and the oil-fried small fishes are prepared by the following steps: clearly cleaning the small fishes, frying the cleaned small fishes with oil in a pan until surfaces of the small fishes are golden, fishing the fried small fishes out and draining the oil, so that the oil-fried small fishes are prepared. The sticky pulp is prepared from the following raw materials which are proportioned by weight: 45 kilograms of broad bean powder, 22 parts of cowpea powder, 3 parts of fish gelatin powder, 0.6 kilogram of table salt, 10 kilograms of white granulated sugar, 6 kilograms of green tea powder, 0.2 kilogram of yeast powder, 15 kilograms of potato powder, 2.6 kilograms of grape seed powder, 0.02 kilogram of L-glutamine, 0.03 kilogram of lecithin, 0.3 kilogram of cheese and an appropriate amount of water. Total content of the water, except for the process water, of the sticky fried fishes is 16-17.5%. The sticky fried fishes disclosed by the invention completely change taste of small fried fishes, i.e., the traditional crispy taste of the small fried fishes are changed into sticky taste, so that the small fried fishes have multi-layer different tastes. The broad bean powder is utilized as a main raw material of the sticky pulp; the cowpea powder, the fish gelatin powder, the potato powder and the grape seed powder are cooperated; and accessory ingredients, including the L-glutamine, the lecithin, the cheese and the like, are matched, so that the sticky pulp with sticky taste is blended.

Description

technical field [0001] The invention relates to the field of food, in particular to a 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 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 sticky fried fish is characterized in that it includes fried small fried fish and a viscou...

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