Instant compounded-taste Schizothorax fish soup and preparation method thereof

Abstract

The invention provides an instant compounded-taste Schizothorax fish soup and a preparation method thereof. The method comprises the following steps of: (1) soaking fresh Schizothorax fish with 1wt% yeast powder solution for 1-3 hours, then pan-frying the soaked fresh Schizothorax fish in hot oil until the Schizothorax fish becomes light yellow; (2) boiling the substance obtained in the step (1) in water until the water is boiled, further boiling with low fire for 0.5-1.5 hours, then adding vegetable granules at a vegetable granule and Schizothorax fish mass ratio of 1 to (9-11), further boiling out with low fire for 2-3 hours, and adding a proper amount of salt and monosodium glutamate, wherein the vegetable granules are lentinus edodes granules or endive sprout granules; and (3) filtering the substance obtained in the step (2), reserving cooking liquor for later use, removing bony spurs in filter residues, then grinding the filter residues, boiling out the ground filter residues in water, and filtering the boiled filter residues to obtain cooking liquor; and (4) mixing the obtained cooking liquors, and performing vacuum concentration on the obtained cooking liquor, thereby obtaining the instant compounded-taste Schizothorax fish soup. The preparation method is simple; the instant compounded-taste Schizothorax fish soup is easy to carry, not only reserves the unique flavor of Schizothorax, but also has the fragrance of endive sprout and lentinus edodes.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to an instant fish soup with complex taste and a preparation method thereof. Background technique [0002] Yayuyuan is produced in the Zhougong River Basin of Ya'an City, Sichuan Province, China. Its special growth environment and water quality requirements make it rich in nutrition, delicious and unique in meat, and rich in muscle extracts such as mineral elements and taste free amino acids. Belonging to one of the "Sanya" cultures, it was certified as a "National Geographical Indication Protected Product" in 2009. It is a unique natural and cultural resource in the Ya'an area, and has formed a certain brand effect. [0003] With the improvement of people's living standards and the development of Ya'an's tourism industry, the market demand for Ya'an has increased sharply. How to develop Ya'u food with different flavors, especially convenience food, is one of the directions...

AI Technical Summary

Problems solved by technology

However, the inventor found that when many vegetables are prepared with Yayu for convenient fish soup, the unique flavor of Yayu is difficult to be preserved

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