Spicy flavored brain roast fish

A spicy and grilled fish technology, applied in the direction of food science, can solve the problems of inconvenient enjoyment, troublesome, complicated production, etc., to reduce the time of mixing and deployment, broad application prospects, and improve the effect of aroma and taste

Inactive Publication Date: 2018-12-14
曾胜强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when it needs to be prepared at home, ordinary families generally cannot enjoy these delicacies conveniently and easily due to the complicated and troublesome production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A grilled fish with a spicy taste, comprising the following raw materials in parts by weight: 5 parts of millet pepper, 2 parts of pesto garlic, 0.04 part of chicken powder, 0.3 part of monosodium glutamate, 0.4 part of salt, 0.4 part of pepper powder, 0.3 part of oyster sauce, Oil 3 parts, sesame oil 0.5 parts. Wherein, the oil is palm oil, rapeseed oil and coconut oil mixed according to the ratio of 2:10:1 by weight; Wash it with water, put it in a pot and dry it at 85°C, then smash it into powder, add 12 times the volume of red oil, send it to an ultrasonic cell pulverizer, perform ultrasonic treatment at room temperature for 15 minutes, and let it stand for 30 minutes. 100-mesh filtration, drying, and grinding to 140-mesh; the ultrasonic cell pulverizer is the KF-1800W ultrasonic cell pulverizer of Nanjing Kenfan Electronic Technology Co., Ltd.; the ultrasonic frequency of the ultrasonic treatment is 12kHz; The ultrasonic power of the ultrasonic treatment is 500W; ...

Embodiment 2

[0031] A spicy-flavored brain flower grilled fish, including the following raw materials by weight: 18 parts of millet pepper, 6 parts of pesto garlic, 0.15 parts of chicken powder, 0.8 parts of monosodium glutamate, 1.5 parts of salt, 1.5 parts of pepper powder, 0.8 parts of oyster sauce, 8 parts oil, 4 parts sesame oil. Wherein, the oil is palm oil, rapeseed oil and coconut oil mixed according to the ratio of 2:10:1 by weight; Wash it with water, put it in a pot and dry it at 85°C, then smash it into powder, add 12 times the volume of red oil, send it to an ultrasonic cell pulverizer, perform ultrasonic treatment at room temperature for 15 minutes, and let it stand for 30 minutes. 100-mesh filtration, drying, and grinding to 140-mesh; the ultrasonic cell pulverizer is the KF-1800W ultrasonic cell pulverizer of Nanjing Kenfan Electronic Technology Co., Ltd.; the ultrasonic frequency of the ultrasonic treatment is 12kHz; The ultrasonic power of the ultrasonic treatment is 500...

Embodiment 3

[0041] A spicy-flavored brain flower grilled fish, including the following raw materials by weight: 11.5 parts of millet pepper, 4 parts of pesto garlic, 0.095 parts of chicken powder, 0.55 parts of monosodium glutamate, 0.95 parts of salt, 0.95 parts of pepper powder, 0.55 parts of oyster sauce, Oil 5.5 parts, sesame oil 2.25 parts. Wherein, the oil is palm oil, rapeseed oil and coconut oil mixed according to the ratio of 2:10:1 by weight; Wash it with water, put it in a pot and dry it at 85°C, then smash it into powder, add 12 times the volume of red oil, send it to an ultrasonic cell pulverizer, perform ultrasonic treatment at room temperature for 15 minutes, and let it stand for 30 minutes. 100-mesh filtration, drying, and grinding to 140-mesh; the ultrasonic cell pulverizer is the KF-1800W ultrasonic cell pulverizer of Nanjing Kenfan Electronic Technology Co., Ltd.; the ultrasonic frequency of the ultrasonic treatment is 12kHz; The ultrasonic power of the ultrasonic trea...

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PUM

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Abstract

The invention discloses a spicy flavored brain roast fish which is prepared from the following raw materials in parts by weight: 5-18 parts of capsicum frutescens, 2-6 parts of fragrant garlic, 0.04-0.15 part of a chicken powder, 0.3-0.8 part of monosodium glutamate, 0.4-1.5 partsof salt, 0.4-1.5 parts of fragrant Chinese prickly ash, 0.3-0.8 part of oyster sauce, 3-8 parts of oil and 0.5-4 partsof sesame oil. The invention also discloses a preparation method of the spicy flavored brain roast fish. The spicy flavored brain roast fish is simple in component, not only has a spicy and hot flavor, but also improves the fragrance and the taste of food materials favorably, and has lingering aftertaste. In addition, seasonings can be directly added for brain roast fish, so that the mixing and blending time of the seasonings is shortened, the barbecuing labor intensity is reduced, and the spicy flavored brain roast fish is convenient and rapid and has a wide application prospect.

Description

technical field [0001] The invention relates to the technical field of food, in particular to grilled fish with spicy and spicy taste. Background technique [0002] With the acceleration of the socialization process, Sichuan cuisine, as one of the four traditional Chinese cuisines, is becoming more and more popular among people. Among them, spicy is one of the commonly used flavors in Sichuan cuisine. It is characterized by strong spicy taste, salty and fragrant. At the same time, studies have shown that capsaicin in peppers has the effect of lowering blood pressure and cholesterol, thus effectively protecting people from heart disease. Among them, the hot and spicy grilled fish with brain flower is loved by the masses because of its explosive spicy and fresh fragrance, which makes it difficult for many people to resist its temptation. But, when needing to prepare at home, because making is complicated, troublesome, cause common family generally can not enjoy these delicaci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L27/00
CPCA23L17/00A23L27/00
Inventor 曾胜强
Owner 曾胜强
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