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Sauce dish special for grilled fish and preparation method thereof

A sauce-flavored and grilled fish technology, which is applied in food science and other fields, can solve the problems of removing fishy smell and improving flavor, and achieve the effect of rich sauce, delicious taste, thick and delicious taste

Inactive Publication Date: 2018-04-17
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The above-mentioned ingredients all start from removing fishy smell and improving flavor, and there is no report on how to effectively remove fishy smell and improve flavor while effectively preserving nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A special sauce dish for grilled fish, including: 80-100 parts of garlic chili sauce, 10-15 parts of Yongchuan soybean paste, 40-50 parts of red fermented bean curd juice, 10-20 parts of sweet noodle sauce, 8-10 parts of seafood sauce, 4 parts of chicken essence -8 parts, 3-6 parts of yeast extract, 5-8 parts of perilla juice, 4-6 parts of lemon juice, 25-35 parts of chili powder, 15-20 parts of pepper powder, 25-30 parts of cumin, 20 parts of sesame -30 parts, 40-60 parts of salad oil, 2-4 parts of green onion, 2-4 parts of ginger, 2-4 parts of garlic, 50-80 parts of clear water.

[0032] In this example, the recipe of the sauce dish is set as follows: 90 parts of minced garlic chili sauce, 10 parts of Yongchuan tempeh, 44 parts of red fermented bean curd, 15 parts of sweet noodle sauce, 9 parts of seafood sauce, 6 parts of chicken essence, and 5 parts of yeast extract , 7 parts of perilla juice, 5 parts of lemon juice, 28 parts of chili noodles, 16 parts of pepper noo...

Embodiment 2

[0043] The difference between this embodiment and Embodiment 1 is that the proportioning ratio of the sauce-flavored dish is different in this embodiment, and the specific settings in this embodiment are as follows:

[0044] In this example, the recipe of the sauce dish is set as follows: 85 parts of minced garlic chili sauce, 12 parts of Yongchuan fermented bean curd, 40 parts of red fermented bean curd, 20 parts of sweet noodle sauce, 8 parts of seafood sauce, 6 parts of chicken bouillon, 3 parts of yeast extract, 8 parts of perilla juice, 4 parts of lemon juice, 28 parts of chili noodles, 16 parts of pepper noodles, 28 parts of cumin, 25 parts of cooked sesame seeds, 52 parts of salad oil, 2 parts of green onion, 3 parts of ginger, 3 parts of garlic, 63 parts of water share.

[0045] The protein content of this embodiment is 6% higher than that of conventional grilled fish, and the vitamin content of this embodiment is 18% higher than that of conventional grilled fish.

Embodiment 3

[0047] The difference between this embodiment and Embodiment 1 is that the proportioning ratio of the sauce-flavored dish is different in this embodiment, and the specific settings in this embodiment are as follows:

[0048] In this example, the recipe of the sauce dish is set as follows: 95 parts of minced garlic chili sauce, 12 parts of Yongchuan fermented bean curd, 50 parts of red fermented bean curd, 10 parts of sweet noodle sauce, 8 parts of seafood sauce, 6 parts of chicken bouillon, 6 parts of yeast extract, 5 parts of perilla juice, 6 parts of lemon juice, 28 parts of chili noodles, 16 parts of pepper noodles, 28 parts of cumin, 25 parts of cooked sesame, 59 parts of salad oil, 2 parts of green onion, 3 parts of ginger, 3 parts of garlic, 80 parts of water share.

[0049] The protein content of this embodiment is 5% higher than that of conventional grilled fish, and the vitamin content of this embodiment is 19% higher than that of conventional grilled fish.

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Abstract

The invention discloses a sauce dish special for grilled fish and a preparation method thereof and solves the problem that no report on how to effectively remove fishy flavor, improve taste and effectively preserve nutritional ingredients. The sauce dish comprises, 80-100 parts of mashed garlic chili sauce, 10-15 parts of fermented soybean, 40-50 parts of red preserved bean curd juice, 10-20 partsof sweet flour sauce, 8-10 parts of hoisin sauce, 4-8 parts of chicken essence, 3-6 parts of yeast extract, 5-8 parts of perilla juice, 4-6 parts of lemon juice, 25-35 parts of chili powder, 15-20 parts of pepper powder, 25-30 parts of cumin, 20-30 parts of sesame, 40-60 parts of salad oil, 2-4 parts of onion, 2-4 parts of ginger, 2-4 parts of garlic and 50-80 parts of clear water. The sauce dishcan effectively remove smell of fish, thereby better enhancing flavor of grilled fish, and can effectively lower loss of nutritional ingredients in fish.

Description

technical field [0001] The invention relates to the field of food, in particular to a sauce dish special for grilled fish and a preparation method thereof. Background technique [0002] There are many kinds of grilled fish seasoning formulas in the prior art, most of which start with removing fishy smell and improving flavor. For example, the conventional grilled fish seasoning formula includes: 1 kg of cooking wine, 5 grams of peppercorns, 50 grams of salt, 10 grams of chicken powder, 5 grams of pepper, 200 grams of onion and ginger juice, mix well, and mix about 1500 grams of slaughtered fish with A good marinade marinates for 5 minutes. The method of grilling fish includes: spread the marinated fish on the tongs, put it on the oven and bake it on high heat for one minute, turn the fish over once, brush it with sesame oil evenly, turn it over every one minute, and bake it for about 8 minutes. When the fish is baked until golden brown, sprinkle with chili powder and cumin...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 杨立付兆琦
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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