Fish roasting paste and making method thereof

Abstract

The invention discloses fish roasting paste. The fish roasting paste consists of a green material, a white material and a red material, wherein the green material is made from common sowthistle herbs,bitter gourds, brassica alboglabra bailey, dishcloth gourds, honey, malt sugar, lemon grass water, a soybean sauce, mature vinegar, a soy sauce, sesame seed paste, garlic water, ginger juice and fivespice powder; the red material is made from blend oil, cooked beef tallow, chicken oil, red fermented bean curd juice, a chili sauce, crystal sugar and a thick broad-bean sauce; and the white material consists of cumin, sesame seeds and pricklyash peel powder. According to the fish roasting paste disclosed by the invention, along with the rise of temperature, the food to be roasted has the stability of an oil-water paste material along with the cooperation of the components of the green material and the components of the red material and has good oil-control and water-retention capacity, thetenderness of meat can be well maintained, and meat quality obtained through barbecue cannot be too hard; and due to separation of a layer of the green material, during barbecue, the oil temperature of the food cannot be too high when being transmitted to the meat, and the possibility that carcinogens are generated is reduced.

Description

technical field [0001] The invention relates to the technical field of sauces, in particular to a grilled fish sauce and a preparation method thereof. Background technique [0002] Sauces play very different roles in cooking. Whether added to food or dripped onto dishes, sauces make dry ingredients look and taste great. Most of the unique flavors of existing barbecue foods come from their base materials. At present, the existing barbecue base materials on the market are basically made of bean paste, pepper, salt, monosodium glutamate, sugar and other common auxiliary materials, mainly in pursuit of aroma and taste. , Heavy salt and heavy oil, often ignore the pursuit of fresh and tender meat of grilled food or the food that is grilled cannot maintain a good freshness at all, and cannot satisfy consumers who are paying more and more attention to quality. Contents of the invention [0003] For the problems referred to above, the object of the present invention is to provid...

AI Technical Summary

Problems solved by technology

Most of the unique flavors of existing barbecue foods come from their base materials. At present, the existing barbecue base materials on the market are basically made of bean paste, pepper, salt, monosodium glutamate, sugar and other common auxiliary materials, mainly in pursuit of aroma and taste. , heavy salt and heavy oil, often ignore the pursuit of fresh and tender grilled food or the grilled food cannot maintain good freshness at all, and cannot satisfy consumers who are paying more and more attention to quality