Freshwater fish sauce and processing method thereof

Abstract

The invention relates to the technical fields of a food formula and processing, in particular to a freshwater fish sauce. The freshwater fish sauce comprises the main weight components of 800-1200 parts of dry red peppers, 80-120 parts of celery stems, 80-120 parts of onions, 40-60 parts of garlic, 40-60 parts of ginger, 40-60 parts of coriander, 10-20 parts of a thick broad-bean sauce, 30-50 parts of white vinegar, 40-60 parts of mature vinegar, 20-40 parts of cooking wine, 40-60 parts of corn starch, 160-220 parts of dried freshwater fish, 800-1200 parts of water, 200-220 parts of edible oiland 50-60 parts of table salt. The fish sauce has fragrance and chewiness of fish; through processing, fishbones are fried to be crisp and soft, so that the condition that the fishbones stab mouths of people is greatly reduced, the hot taste of the hot peppers is also reduced, and the freshwater fish sauce is suitable for people in different regions to eat. Having the fragrance of the garlic, theonions and the celery, the slight sour taste of the white vinegar and the mature vinegar, bright red in vision, rich fragrance, and light sourness capable of stimulating the appetite, the freshwaterfish sauce is good in color, fragrance and taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of fish sauce. Background technique [0002] Broadly speaking, it refers to fish that can live in fresh water with a salinity of three thousandths, which can be called freshwater fish. In a narrow sense, it refers to fish that have only "juvenile" or "adult" stages in their life history, or fish that must spend their entire life in fresh water. There are more than 26,000 known species of fish in the world, and more than 8,600 species of freshwater fish. There are nearly 3,000 species of fish in my country, including more than 1,000 species of freshwater fish. [0003] Common edible freshwater fish in daily life include the four big family carp, crucian carp, hairy hairy carp, etc. They are usually eaten steamed, boiled, fried or marinated and then processed and eaten directly. There is less deep processing of freshwater fish, and less of the fish is ...

AI Technical Summary

Problems solved by technology

[0003] The common edible freshwater fish in daily life include the four big family carp, crucian carp, hairy hairy carp, etc. They are usually eaten steamed, boiled, fried or marinated, processed and eaten directly. The deep processing of freshwater fish is less, and the fish is made into sauces. Some ingredients are less; most edible fish have more fish bones, and it is easy to eat fish bones stuck in the throat, stab the gums or stab the oral mucosa; under normal circumstances, it is difficult to preserve freshwater fish after being caught, and it is easy to rot