Formula and preparation method of crispy-flavor edible fish

A flavor and crispy technology, applied in the field of edible fish formula and its preparation, can solve the problem that the taste needs to be enhanced

Pending Publication Date: 2020-09-01

湖南创奇食品有限公司

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AI-Extracted Technical Summary

Problems solved by technology

[0004] With the improvement of living standards, people have higher and higher requirements for the...

Abstract

The invention provides a formula and preparation method of crispy-flavor edible fish. The formula comprises the following raw materials: fish, monosodium glutamate, licorice root, chicken essence, anise, I+G, paprika powder, chili slices, pepper powder, ginger powder, white sugar, cumin powder, sesame, fragrant chicken paste, thick broad-bean sauce, oyster sauce, fish steaming soy sauce, sesame oil, rice wine, paprika oil, roast beef essence, chili essence, capsanthin, perilla oil, chopped chili, salad oil, soybean paste, cinnamon, dried orange peel and angelica roots. The preparation method comprises the following steps: carrying out pretreatment, pickling, smoking, frying, marinating, re-frying, sprinkling cumin powder and sesame, cooling, air-drying, and sterilizing, and the crispy-flavored edible fish is almost free of fishy smell, crispy and delicious, rich in fragrance and high in nutritional value.

Application Domain

Food ingredient as taste affecting agentLipidic food ingredients +1

Technology Topic

PAPRIKA OILSeeds sesame +13

Image

Examples

Experimental program(3)
Comparison scheme(1)
Effect test(1)

Example Embodiment

[0030] Example 1

[0031] A formula for making spicy fish jaws, in parts by weight, including the following raw materials: 500 parts of fish, 10 parts of MSG, 2 parts of licorice, 3 parts of chicken essence, 2 parts of star anise, 0.4 part of I+G, and pepper powder 2 portions, 5 portions of chili flakes, 1 portion of ground pepper, 3 portions of ginger powder, 5 portions of white sugar, 8 portions of cumin powder, 3 portions of sesame seeds, 1.5 portions of strong chicken paste, 3 portions of bean paste, 3 portions of oyster sauce, steamed fish 3 parts of soy sauce, 3 parts of sesame oil, 5 parts of rice wine, 5 parts of pepper oil, 1 part of roast beef flavor, 0.4 part of chili essence, 0.1 part of chili red, 0.1 part of perilla oil, 10 parts of chopped pepper, 75 parts of salad oil Servings, 10 servings of soybean paste, 8 servings of cinnamon, 4 servings of tangerine peel, 7 servings of Angelica dahurica.

[0032] A preparation method according to the above formula for making crispy flavored edible fish, including the following steps:

[0033] 1) Pre-treatment: Prepare 500 parts of fish, 10 parts of MSG, 2 parts of licorice, 3 parts of chicken essence, 2 parts of star anise, 0.4 parts of I+G, 2 parts of Chinese pepper powder, 5 parts of chili flakes, 1 part of pepper powder by weight , 3 parts ginger powder, 5 parts white sugar, 8 parts cumin powder, 3 parts sesame seeds, 1.5 parts strong chicken paste, 3 parts bean paste, 3 parts oyster sauce, 3 parts steamed fish soy sauce, 3 parts sesame oil, and rice wine 5 portions, 5 portions of pepper oil, 1 portion of roast beef flavor, 0.4 portion of capsicum extract, 0.1 portion of red pepper, 0.1 portion of perilla oil, 10 portions of chopped pepper, 75 portions of salad oil, 10 portions of soybean paste, 8 portions of cinnamon, tangerine peel 4 copies and 7 copies of Angelica dahurica.

[0034] 2) Marinating: Wash the fish, then drain the water.

[0035] After draining, apply monosodium glutamate, chicken essence, pepper and ginger powder to the fish for pickling. The pickling time is 2 hours, and then drain.

[0036] 3) Upper smoking: Smoke the fish that has been marinated and drained in step 2), and the smoking time is 25 minutes.

[0037] 4) Frying: Add half of the salad oil to the wok for frying. After the salad oil is hot, add the smoked fish in step 3) for frying. The frying time is 20 minutes. Drain the salad oil in the wok and remove it.

[0038] 5) Marinating: Add the remaining half of the salad oil to the saucepan. After the salad oil is hot, add the bean paste and soybean paste to the saucepan and fry until fragrant. Fry until it turns into red oil before adding water. Wait until the water is hot again. Add licorice, star anise, I+G, pepper powder, chili flakes, sugar, fragrant chicken paste, oyster sauce, steamed fish soy sauce, sesame oil, rice wine, pepper oil, roast beef essence, chili essence, chili red, perilla Oil, chopped chili, cinnamon, tangerine peel, and Angelica dahurica are cooked for the first time. The first time for cooking is 8 minutes, and the cooking temperature is 165℃.

[0039] After the first braising is finished, the fish taken out in step 4) is added to the braising pot for a second braising. The second braising time is 50 minutes and the second braising temperature is 165°C. Soak after the second braising, and the soaking time is 1.2h.

[0040] 6) Re-frying: remove the fish that has been soaked in step 5), remove the drained water, and re-add it to the wok with salad oil left during frying in step 4) for re-frying, and the re-frying time is 6 min.

[0041] 7) Sprinkle sesame and cumin powder: remove the fish after re-fried in step 6), and sprinkle with sesame and cumin powder.

[0042] 8) Cooling and air-drying: The fish sprinkled with sesame and cumin powder in step 7) are cooled and air-dried.

[0043] 9) Sterilization: perform ultra-high temperature instantaneous sterilization on the fish after cooling and air drying in step 8) to obtain a crispy flavored edible fish finished product, and then vacuum packaging and bagging the crispy flavored edible fish finished product.

Example Embodiment

[0044] Example 2

[0045] A formula for making spicy fish jaws, in parts by weight, including the following raw materials: 400 parts of fish, 8 parts of MSG, 1 part of licorice, 2 parts of chicken essence, 1 part of star anise, 0.3 part of I+G, and pepper powder 1 portion, 4 portions of chili flakes, 0.8 portions of pepper, 2 portions of ginger powder, 4 portions of white sugar, 7 portions of cumin powder, 2 portions of sesame seeds, 1.3 portions of strong chicken paste, 2 portions of bean paste, 2 portions of oyster sauce, steamed fish 2 parts of soy sauce, 2 parts of sesame oil, 4 parts of rice wine, 4 parts of pepper oil, 0.8 parts of roast beef flavor, 0.35 parts of chili extract, 0.08 parts of chili red, 0.08 parts of perilla oil, 9 parts of chopped chili pepper, 70 parts of salad oil Servings, 9 servings of soybean paste, 7 servings of cinnamon, 3 servings of tangerine peel, 5 servings of Angelica dahurica.

[0046] A preparation method according to the above formula for making crispy flavored edible fish, including the following steps:

[0047] 1) Pre-treatment: Prepare 400 parts of fish, 8 parts of MSG, 1 part of licorice, 2 parts of chicken essence, 1 part of star anise, 0.3 part of I+G, 1 part of Chinese pepper powder, 4 parts of chili flakes, 0.8 parts of pepper powder by weight , 2 parts ginger powder, 4 parts white sugar, 7 parts cumin powder, 2 parts sesame seeds, 1.3 parts strong chicken paste, 2 parts bean paste, 2 parts oyster sauce, 2 parts steamed fish soy sauce, 2 parts sesame oil, and rice wine 4 portions, 4 portions of pepper oil, 0.8 portions of roast beef flavor, 0.35 portions of capsicum extract, 0.08 portions of chili red, 0.08 portions of perilla oil, 9 portions of chopped chili, 70 portions of salad oil, 9 portions of soybean paste, 7 portions of cinnamon, tangerine peel 3 copies, 5 copies of Angelica dahurica.

[0048] 2) Marinating: Wash the fish, then drain the water.

[0049] After draining, apply monosodium glutamate, chicken essence, pepper and ginger powder to the fish for pickling. The pickling time is 1.5h, and then drain.

[0050] 3) Upper smoking: Smoke the fish that has been marinated and drained in step 2), and the smoking time is 20 minutes.

[0051] 4) Frying: Add half of the salad oil to the wok for frying. After the salad oil is hot, add the smoked fish in step 3) for frying. The frying time is 15 minutes. Drain the salad oil in the wok and remove it.

[0052] 5) Marinating: Add the remaining half of the salad oil to the saucepan. After the salad oil is hot, add the bean paste and soybean paste to the saucepan and fry until fragrant. Fry until it turns into red oil before adding water. Wait until the water is hot again. Add licorice, star anise, I+G, pepper powder, chili flakes, sugar, fragrant chicken paste, oyster sauce, steamed fish soy sauce, sesame oil, rice wine, pepper oil, roast beef essence, chili essence, chili red, perilla Oil, chopped chili, cinnamon, tangerine peel, and Angelica dahurica are cooked for the first time. The first time for cooking is 7 minutes, and the cooking temperature is 150℃.

[0053] After the first braising is finished, the fish taken out in step 4) is added to the braising pot for a second braising. The second braising time is 30 minutes and the second braising temperature is 160°C. Soak after the second braised boil, soaking time is 1h.

[0054] 6) Re-frying: remove the fish that has been soaked in step 5), remove the drained water, and re-add it to the wok with salad oil left during frying in step 4) for re-frying. The re-frying time is 5 minutes.

[0055] 7) Sprinkle sesame and cumin powder: remove the fish after re-fried in step 6), and sprinkle with sesame and cumin powder.

[0056] 8) Cooling and air-drying: The fish sprinkled with sesame and cumin powder in step 7) are cooled and air-dried.

[0057] 9) Sterilization: perform ultra-high temperature instantaneous sterilization on the fish after cooling and air drying in step 8) to obtain a crispy flavored edible fish finished product, and then vacuum packaging and bagging the crispy flavored edible fish finished product.

Example Embodiment

[0058] Example 3

[0059] A formula for making spicy fish jaws, in parts by weight, including the following raw materials: 600 parts of fish, 12 parts of MSG, 3 parts of licorice, 4 parts of chicken essence, 3 parts of star anise, 0.5 part of I+G, and pepper powder 3 parts, 6 parts of chili flakes, 1.2 parts of pepper powder, 4 parts of ginger powder, 6 parts of white sugar, 9 parts of cumin powder, 4 parts of sesame seeds, 1.7 parts of strong chicken paste, 4 parts of bean paste, 4 parts of oyster sauce, steamed fish 4 parts of soy sauce, 4 parts of sesame oil, 6 parts of rice wine, 6 parts of pepper oil, 1.2 parts of roast beef flavor, 0.45 parts of chili essence, 0.12 parts of chili red, 0.12 parts of perilla oil, 11 parts of chopped chili pepper, 80 parts of salad oil Servings, 11 servings of soybean paste, 9 servings of cinnamon, 5 servings of tangerine peel, 9 servings of Angelica dahurica.

[0060] A preparation method according to the above formula for making crispy flavored edible fish, including the following steps:

[0061] 1) Pre-treatment: Prepare 600 parts of fish, 12 parts of MSG, 3 parts of licorice, 4 parts of chicken essence, 3 parts of star anise, 0.5 part of I+G, 3 parts of Chinese pepper powder, 6 parts of chili flakes, 1.2 parts of pepper powder by weight , 4 parts ginger powder, 6 parts white sugar, 9 parts cumin powder, 4 parts sesame seeds, 1.7 parts strong chicken paste, 4 parts bean paste, 4 parts oyster sauce, 4 parts steamed fish soy sauce, 4 parts sesame oil, and rice wine 6 portions, 6 portions of pepper oil, 1.2 portions of roast beef flavor, 0.45 portions of capsicum extract, 0.12 portions of chili red, 0.12 portions of perilla oil, 11 portions of chopped pepper, 80 portions of salad oil, 11 portions of soybean paste, 9 portions of cinnamon, tangerine peel 5 copies, 9 copies of Angelica dahurica

[0062] 2) Marinating: Wash the fish, then drain the water.

[0063] After draining, apply monosodium glutamate, chicken essence, pepper and ginger powder to the fish for pickling. The pickling time is 2.5 hours, and then drain.

[0064] 3) Upper smoking: Smoke the fish that has been marinated and drained in step 2), and the smoking time is 30 minutes.

[0065] 4) Frying: Add half of the salad oil to the wok for frying. After the salad oil is hot, add the smoked fish in step 3) for frying. The frying time is 25 minutes. Drain the salad oil in the wok and remove it.

[0066] 5) Marinating: Add the remaining half of the salad oil to the saucepan. After the salad oil is hot, add the bean paste and soybean paste to the saucepan and fry until fragrant. Fry until it turns into red oil before adding water. Wait until the water is hot again. Add licorice, star anise, I+G, pepper powder, chili flakes, sugar, fragrant chicken paste, oyster sauce, steamed fish soy sauce, sesame oil, rice wine, pepper oil, roast beef essence, chili essence, chili red, perilla Oil, chopped chili, cinnamon, dried tangerine peel, and Angelica dahurica are cooked for the first time. The first time for cooking is 10 minutes, and the cooking temperature is 180℃.

[0067] After the first braising is finished, the fish taken out in step 4) is added to the braising pot for a second braising. The second braising time is 70 minutes and the second braising temperature is 170°C. Soak after the second braised boil, the soaking time is 1.5h.

[0068] 6) Re-frying: remove the fish after soaking in step 5), remove the drained water, and re-add it to the wok with salad oil left during frying in step 4) for re-frying, and the re-frying time is 7 minutes.

[0069] 7) Sprinkle sesame and cumin powder: remove the fish after re-fried in step 6), and sprinkle with sesame and cumin powder.

[0070] 8) Cooling and air-drying: The fish sprinkled with sesame and cumin powder in step 7) are cooled and air-dried.

[0071] 9) Sterilization: perform ultra-high temperature instantaneous sterilization on the fish after cooling and air drying in step 8) to obtain a crispy flavored edible fish finished product, and then vacuum packaging and bagging the crispy flavored edible fish finished product.

PUM

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