Making method of zanthoxylum piperitum and lemon fish jelly

A technology of sansho pepper lemon fish and lemon fish, which is applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, and fat-containing food ingredients, etc., can solve the problems of taste and nutrition that need to be further improved, and achieve a simple preparation method Effect

Inactive Publication Date: 2018-05-04
新津兴义镇鱼儿香中餐馆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of living standards, people have higher requirements for the taste and nutrition of fish. Most of the existing traditional fish cooking methods are fried, fried or steamed, and its taste and nutrition need to be further improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0019] The preparation method of sansho pepper lemon fish jelly of the present invention comprises the following steps:

[0020] a. Preparation: Wash the fish, remove the viscera, cut into pieces to obtain fish pieces;

[0021] b. Cooking fish: Heat the salad oil to 90-95°C, add ginger slices and garlic slices, heat up to 100-105°C, add sansho pepper and salt, then add water to boil, put in fish pieces, keep boiling, stir , so that the fishbone, fish bone and fish meat are completely separated, the fish meat becomes flocculent, and fish soup is obtained;

[0022] c, filter: filter to obtain clarified fish soup;

[0023] d. Freezing: Add lemon oil, olive oil and lemon juice to the clarified fish soup, stir well and place it at 5-10°C to obtain a jelly-like substance, namely sansho lemon fish jelly;

[0024] Among them, by weight, 10-30 parts of salad oil, 10-30 parts of lemon juice, 5-15 parts of sansho pepper, 4-10 parts of table salt, 3-8 parts of ginger slices, 3-8 parts o...

Embodiment 1

[0039] The following method is used to prepare Sansho pepper lemon fish jelly:

[0040] a. Preparation: Wash the crucian carp, remove the viscera, and cut into pieces to obtain fish pieces;

[0041] b. Boiling fish: Slice ginger and garlic to get ginger slices and garlic slices, and set aside; take fresh lemon, remove seeds, squeeze the juice, filter to get lemon juice, set aside;

[0042] Heat the salad oil to 92°C, add sliced ​​ginger and garlic, heat up to 103°C, add sansho pepper and salt, then add water to boil, add fish pieces, keep boiling, stir to separate the fish bones, fish bones and fish meat , the fish meat becomes flocculent, and fish soup is obtained;

[0043] c, filter: filter to obtain clarified fish soup;

[0044] d. Freezing: add lemon oil, olive oil and lemon juice to the clarified fish soup, stir well and place it at 8°C to obtain a jelly-like substance, namely sansho lemon fish jelly;

[0045] Among them, by weight, 21 parts of salad oil, 18 parts of l...

Embodiment 2

[0048] The following method is used to prepare Sansho pepper lemon fish jelly:

[0049] a. Preparation: Wash the crucian carp, remove the viscera, and cut into pieces to obtain fish pieces;

[0050] b. Boiling fish: Slice ginger and garlic to get ginger slices and garlic slices, and set aside; take fresh lemon, remove seeds, squeeze the juice, filter to get lemon juice, set aside;

[0051] Heat the salad oil to 90°C, add sliced ​​ginger and garlic, heat up to 100°C, add sansho pepper and salt, then add water to boil, add fish pieces, keep boiling, stir to separate fish bones, fish bones and fish meat , the fish meat becomes flocculent, and fish soup is obtained;

[0052] c, filter: filter to obtain clarified fish soup;

[0053] d. Freezing: add lemon oil, olive oil and lemon juice to the clarified fish soup, stir well and place at 10°C to obtain a jelly-like substance, namely sansho lemon fish jelly;

[0054] Among them, by weight, 10 parts of salad oil, 30 parts of lemon jui...

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PUM

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Abstract

The invention relates to a making method of zanthoxylum piperitum and lemon fish jelly, belongs to the technical field of foods, and aims to solve the technical problem of providing the making methodof the zanthoxylum piperitum and lemon fish jelly. The method comprises the following steps of a, thoroughly cleaning fish, removing internal organs, and cutting the fish without the internal organs into fish blocks; b, adding salad oil to a pot, performing heating, adding ginger slices and garlic slices, raising the temperature, adding zanthoxylum piperitum and table salt, then adding water to the pot, performing boiling over, putting the fish blocks, maintaining the boiling state, and performing stirring so as to separate fish intermascular bones from fish bones and fish meat; c, performingfiltering to obtain clear fish soup; and d, adding lemon oil, olive oil and lemon juice, performing uniform stirring to obtain a mixture, and placing the mixture in a space of 5-10 DEG C so as to obtain cream-shaped substances namely the zanthoxylum piperitum and lemon fish jelly. The zanthoxylum piperitum and lemon fish jelly made by the method disclosed by the invention has strong zanthoxylum piperitum taste and has pale lemon fragrance, the fragrance of the fish is maintained, the zanthoxylum piperitum and lemon fish jelly is free from greasy feeling, and cool and refreshing in mouth feel when being eaten, people do not suffer from excessive internal heat after eating the zanthoxylum piperitum and lemon fish jelly, the making method is simple, the zanthoxylum piperitum and lemon fish jelly is free from any food additives, hygienic and safe, and is a convenient and leisure food suitable for old people and young people.

Description

technical field [0001] The invention relates to a preparation method of sansho pepper and lemon fish jelly, belonging to the technical field of food. Background technique [0002] Fish is not only nutritious, but also delicious. The ancients said that "the taste of fish is the taste of all kinds of flavors, and after eating fish, all kinds of flavors are tasteless". When the ancestors created characters, they assigned the word "xian" to the "fish" department instead of the "meat" department, and regarded fish as the best "fresh". Therefore, fish has always been a favorite food for people. Fish is not only delicious, but also has high nutritional value. Its protein content is twice that of pork, and it is a high-quality protein with a high absorption rate in the human body. Fish is rich in thiamine, riboflavin, niacin, vitamin D and a certain amount of calcium, phosphorus, iron and other minerals. Although the fat content in fish is low, the fatty acids in it have been pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/00A23L19/00A23L19/20
CPCA23L13/00A23L19/09A23L19/20A23V2002/00A23V2200/16A23V2200/15A23V2250/18A23V2250/21
Inventor 赵灵会
Owner 新津兴义镇鱼儿香中餐馆
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