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Making method of onion-flavor baked pomfret

A production method and technology of roasting pomfret, applied in the field of food processing, to achieve the effect of unique taste, easy realization and rich nutrition

Inactive Publication Date: 2017-05-10
申健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using lotus root and pomfret as main raw materials, and vinegar willow fruit and horned orchid as health raw materials, a kind of nutritious and health-care grilled fish has been produced, which has not yet been reported or launched.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, a kind of preparation method of lotus root flavor grilled pomfret adopts the following steps:

[0024] A. Lotus root pretreatment: take the fresh lotus root with plump shape and smooth skin, clean it with spray equipment, put it into a food beater to make a mud, add 2% salt of lotus root mud, stir evenly, and put it in the rice steamer Steam for 20 minutes to make cooked lotus root puree;

[0025] B. Pomfret pretreatment: remove the head and viscera of pomfret of equal size, clean them, cut them open along the belly of the fish, cut 3 times on the back, add cooking wine with 5% weight of pomfret meat, 3% ginger juice, 2 % of salt, 1% of pepper, seasoned in a seasoning machine and marinated for 60 minutes;

[0026] C. Pretreatment of Chinese herbal medicines: take 60% of Chinese herbal medicines Vinegar and 40% of Chinese herbal medicines in proportion by weight, crush them with a pulverizer equipped with a 60-mesh screen, add water 5 times the weight of ...

Embodiment 2

[0031] Embodiment 2, a kind of preparation method of lotus root flavor grilled pomfret adopts the following steps:

[0032] A. Lotus root pretreatment: take fresh lotus root with plump shape and smooth skin, clean it with spray equipment, put it into a food beater and grind it into a puree, add 1.5% salt of lotus root mud, stir well, and put it in a rice steamer Steam for 25 minutes to make cooked lotus root puree;

[0033] B. Pomfret pretreatment: remove the head and viscera of pomfret of equal size, clean them, cut them along the belly of the fish, cut 3 times on the back, add cooking wine with 6% weight of pomfret meat, 3% ginger juice, 3 % of salt, 1% of pepper, seasoned in a seasoning machine and marinated for 80 minutes;

[0034] C. Pretreatment of Chinese herbal medicines: take 25% of Chinese herbal medicines vinegar willow fruit, 17% of orchid orchid, 15% of Su Luozi, 23% of sour vine fruit and 20% of horn ginseng according to the weight ratio, and use a grinder equi...

Embodiment 3

[0044] Embodiment 3, a kind of preparation method of onion flavor grilled pomfret adopts the following steps:

[0045] A. Onion pretreatment: Take the onion head with purple skin, remove the skin, clean it, put it into a food beater and grind it into a puree, add salt with 2% weight of the onion puree, stir well, put it in a rice steamer and cook for 25 minutes , to prepare cooked onion puree;

[0046] B. Pomfret pretreatment: remove the head and viscera of pomfret of equal size, clean them, cut them open along the belly of the fish, cut 3 times on the back, add cooking wine with 5% weight of pomfret meat, 3% ginger juice, 23 % salt, 2% pepper, seasoned and marinated in a seasoning machine for 90 minutes;

[0047] C. Pretreatment of Chinese herbal medicines: take 15% of Chinese herbal medicines vinegar willow fruit, 13% of horned orchid, 16% of Su Luozi, 18% of sour vine fruit, 10% of ginseng, 13% of citrus aurantium, and 15% of red rafter. , pulverize with a pulverizer equ...

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Abstract

The invention discloses a making method of an onion-flavor baked pomfret. The onion-flavor baked pomfret is prepared by taking lotus root and a pomfret as raw materials and adding fructus hippophae and herminium monorchis into the raw materials. The nutritional values of onion and the pomfret are fully utilized, and the onion and the pomfret are combined with traditional Chinese medicines so as to realize a synergistic effect; the prepared onion-flavor baked pomfret has the effects of promoting digestion to eliminate stagnation as well as tonifying spleen and promoting appetite. The finished product is fresh and delicious, loose in meat texture, unique in flavor, marvelous in taste, rich in nutrition and perfect in health care function, and can obviously improve the discomfort of people with dyspepsia and inappetence after being eaten for a long time. The making method of the onion-flavor baked pomfret is simple in making technique and easy to implement, meets the needs of market development, and can realize large-scale production.

Description

[0001] This application is a divisional application with the application number 201610123301.2, the application date is March 6, 2016, and the invention title is "A Method for Making Roasted Pomfret with Lotus Root Flavor". technical field [0002] The invention relates to the field of food processing, in particular to a roasted pomfret with lotus root flavor prepared by using lotus root and pomfret as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0003] Lotus root belongs to lotus family. Slightly sweet and crisp, lotus root can be eaten raw or cooked, and is one of the commonly used dishes. Lotus root is also a plant with high medicinal value. Its roots, leaves, flower whiskers and fruits are all treasures, which can be nourished and used as medicine. Lotus root is rich in vitamin C and minerals, has medicinal effects, is beneficial to the heart, promotes metabolism, and prevents rough skin. Lotus root is cold in na...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L19/10A23L33/105
CPCA23V2002/00
Inventor 申健
Owner 申健
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