Crispy pulp formula of grilled fish with crispy skin and preparation method of grilled fish with crispy skin

Abstract

The invention relates to the technical field of food processing, and discloses a crispy pulp formula of crispy grilled fish and a preparation method of the crispy grilled fish, the crispy pulp formula of the crispy grilled fish is composed of the following raw materials: ultra-high gluten flour, potato starch, corn starch, potato starch, baking powder, custard powder, salt, monosodium glutamate, water and traditional Chinese medicinal material powder; wherein the content of the extra-high gluten flour is 1.0 to 2.5 kg, the content of the potato starch is 0.2 to 0.5 kg, the content of the corn starch is 0.1 to 0.3 kg, the content of the potato starch is 0.25 to 0.55 kg, the content of the baking powder is 55 to 75 g, the content of the custard powder is 100 to 130 g, the content of the salt is 2.5 to 6.0 g, the content of the monosodium glutamate is 3.0 to 5.5 g, the content of the water is 8 to 15 kg, and the content of the traditional Chinese medicinal materials is 100 to 350 g. According to the scheme, the Chinese wolfberry fruits, the radix angelicae sinensis, the Chinese yams, the red dates and the dried orange peel are added into the crispy pulp of the crispy grilled fish, so that the fragrance of the medicinal materials and the delicious taste of the grilled fish are mutually fused, a unique flavor is formed, and the grilled fish is more attractive due to the rich fragrance of the radix astragali and the radix codonopsis. The sweet taste of the Chinese wolfberry fruits adds a soft taste to the grilled fish; chinese angelica, Chinese yam, red dates and dried orange peel enable the grilled fish to be mellower.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a crispy skin paste formula for crispy skin roasted fish and a preparation method of the crispy skin roasted fish. Background Art

[0002] The prior art discloses a crispy paste for crispy grilled fish (application number 202310388315.7), which is made of raw materials with the following weight ratio: 1.5-3.5kg of high-gluten flour, 0.3-0.8kg of potato starch, 0.3-0.8kg of corn starch, 45-70g of baking powder, 110-130g of custard powder, and 3.5-5.0g of salt; in summary, the present invention adopts a crispy paste specially made for grilled fish, and the crispy paste is grilled in an oven and absorbed into the fish skin of the raw fish, and then fried in a frying pan to make the fish skin crispy.

[0003] The crispy skin paste of the crispy grilled fish is mainly made by mixing high-gluten flour, potato starch, corn starch, baking powder, custard powder, salt and water. The crispy skin paste of the prior art does not have the effect of dietary therapy. In the increasingly developed contemporary society, diners pay more and more attention to the value and role of medicinal food, which can not only meet the taste requirements, but also can take care of the health of the body to a certain extent, which can better cater to the diners' preferences.

[0004] In view of this, the present invention is proposed. Summary of the invention

[0005] In order to solve the above technical problems, the basic concept of the technical solution adopted by the present invention is:

[0006] A crispy skin paste formula for crispy grilled fish is composed of the following raw materials: extra-high-gluten flour, potato starch, corn starch, potato starch, baking powder, custard powder, salt, monosodium glutamate, water and Chinese medicinal material powder; wherein the extra-high-gluten flour is 1.0-2.5kg, the potato starch is 0.2-0.5kg, the corn starch is 0.1-0.3kg, the potato starch is 0.25-0.55kg, the baking powder is 55-75g, the custard powder is 100-130g, the salt is 2.5-6.0g, the monosodium glutamate is 3.0-5.5g, the water is 8-15kg and the Chinese medicinal material is 100-350g.

[0007] As a preferred embodiment of the present invention, it is made from the following raw materials in weight ratio: 1.1-2.2kg of extra high-gluten flour, 0.25-0.45kg of potato starch, 0.15-0.28kg of corn starch, 0.28-0.5kg of potato starch, 58-70g of baking powder, 105-128g of custard powder, 2.8-5.8g of salt, 3.2-5.1g of monosodium glutamate, 9.1-13kg of water, and 115-300g of Chinese medicinal materials.

[0008] As a preferred embodiment of the present invention, the Chinese medicinal materials are composed of astragalus concentrate, wolfberry powder, angelica slices, codonopsis concentrate, yam strips, red dates, and tangerine peel shreds.

[0009] As a preferred embodiment of the present invention, the astragalus concentrate and codonopsis concentrate are 40-100g, wolfberry powder is 5-20g, angelica slices are 10-25g, yam strips are 20-40g, red dates are 10-20g, and tangerine peel shreds are 10-25g.

[0010] As a preferred embodiment of the present invention, it is made from the following raw materials in weight ratio: 1.5 kg of extra high-gluten flour, 0.35 kg of potato starch, 0.2 kg of corn starch, 0.35 kg of potato starch, 60 g of baking powder, 115 g of custard powder, 5 g of salt, 4.5 g of monosodium glutamate, and 10 kg of water.

[0011] As a preferred embodiment of the present invention, it is made of the following raw materials in the following weight ratio: 50g of astragalus concentrate and codonopsis concentrate, 15g of wolfberry powder, 15g of angelica slices, 20g of yam strips, 10g of red dates, and 10g of tangerine peel shreds.

[0012] A method for preparing crispy grilled fish comprises the following steps:

[0013] Step 1: Remove the scales, gills and internal organs of the fish, wash it, and use a knife to make 6-7 cuts on both sides of the fish body, until the fish bones are cut. Marinate it with cooking wine and soy sauce for 5 minutes, then wipe it dry with a clean cloth;

[0014] Step 2: Weigh the following materials: 1.5kg of high-gluten flour, 0.35kg of potato starch, 0.2kg of corn starch, 0.35kg of potato starch, 60g of baking powder, 115g of custard powder, 5g of salt, and 4.5g of monosodium glutamate; then add the weighed high-gluten flour, potato starch, potato starch, corn starch, baking powder, custard powder, salt, and monosodium glutamate into 10kg of water, mix and stir evenly to form an initial crispy slurry;

[0015] Step 3: Take 30g of Astragalus, cut into long oblique slices, decoct in water to extract juice twice, combine the liquid, heat and concentrate to 50g for later use; take 15g of Codonopsis, wash and set aside, decoct the juice, heat and concentrate to 50g for later use;

[0016] Step 4: Mix the astragalus concentrate and codonopsis concentrate, wolfberry powder, angelica slices, yam strips, red dates and tangerine peel shreds, and shake well to prepare dietary medicinal materials;

[0017] Step 5: Stir and mix the initial crispy paste with the dietary medicinal materials until they are evenly mixed to obtain a crispy paste;

[0018] Step 6: Marinate the processed fish in the crispy paste for 30 minutes, making sure the fish body is evenly coated with the crispy paste;

[0019] Step 7: Put the raw fish into the oven and grill.

[0020] As a preferred embodiment of the present invention, the seventh step further specifically includes: the roasting temperature is 300-380° C., the roasting time is 3-8 minutes, and the crispy skin paste is absorbed into the fish skin of the raw fish during the roasting process.

[0021] As a preferred embodiment of the present invention, the frying grill is then heated to 200-300° C., oil is poured, and then the grilled and shaped raw fish is placed on the frying grill for high-temperature frying. Under the heat of the frying grill, the fish skin of the raw fish is burnt and crispy.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] 1. By adding a certain proportion of Chinese medicinal materials into the crispy paste of the crispy grilled fish of the present invention, not only the flavor of the grilled fish is improved, but also its nutritional value is increased. For example, astragalus and wolfberry have a nourishing effect. The dietary medicinal materials in the crispy paste of the present invention have the functions of harmonizing qi and blood in the body, enhancing immunity, and having a positive effect on physical health. Secondly, the present invention combines the crispy paste of the crispy grilled fish with Chinese medicinal materials to form a unique flavor that is endlessly memorable. In addition, in multiple embodiments of the present invention, the Chinese medicinal materials can be adjusted according to personal tastes and needs, providing a variety of choices.

[0024] 2. This solution adds wolfberry, angelica, yam, red dates and tangerine peel to the crispy skin paste of the crispy grilled fish, so that the aroma of the medicinal materials and the deliciousness of the grilled fish are integrated to form a unique flavor. The rich aroma of astragalus and codonopsis makes the grilled fish more attractive; the sweetness of wolfberry adds a soft taste to the grilled fish; angelica, yam, red dates and tangerine peel make the grilled fish more mellow. Finally, the crispy grilled fish can be made into a delicious delicacy and have certain health value. DETAILED DESCRIPTION

[0025] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments are clearly and completely described below. The following embodiments are used to illustrate the present invention.

[0026] Embodiment 1: A crispy skin paste formula for crispy grilled fish, consisting of the following raw materials: extra high-gluten flour, potato starch, corn starch, potato starch, baking powder, custard powder, salt, monosodium glutamate, water, and Chinese medicinal material powder; wherein the extra high-gluten flour is 1.0-2.5kg, the potato starch is 0.2-0.5kg, the corn starch is 0.1-0.3kg, the potato starch is 0.25-0.55kg, the baking powder is 55-75g, the custard powder is 100-130g, the salt is 2.5-6.0g, the monosodium glutamate is 3.0-5.5g, the water is 8-15kg, and the Chinese medicinal material is 100-350g.

[0027] Embodiment 2: Made from the following raw materials in weight proportion: 1.1-2.2kg of special high-gluten flour, 0.25-0.45kg of potato starch, 0.15-0.28kg of corn starch, 0.28-0.5kg of potato starch, 58-70g of baking powder, 105-128g of custard powder, 2.8-5.8g of salt, 3.2-5.1g of monosodium glutamate, 9.1-13kg of water, and 115-300g of Chinese medicinal materials. The Chinese medicinal materials are composed of astragalus concentrate, wolfberry powder, angelica slices, codonopsis concentrate, yam strips, red dates, and tangerine peel. The astragalus concentrate and codonopsis concentrate are 40-100g, wolfberry powder is 5-20g, angelica slices are 10-25g, yam strips are 20-40g, red dates are 10-20g, and tangerine peel strips are 10-25g.

[0028] Embodiment three:

[0029] The invention is prepared from the following raw materials in weight proportion: 1.5 kg of super high gluten flour, 0.35 kg of potato starch, 0.2 kg of corn starch, 0.35 kg of potato starch, 60 g of baking powder, 115 g of custard powder, 5 g of salt, 4.5 g of monosodium glutamate, and 10 kg of water. The invention is prepared from the following raw materials in weight proportion: 50 g of astragalus concentrate and codonopsis concentrate, 15 g of wolfberry powder, 15 g of angelica slices, 20 g of yam strips, 10 g of red dates, and 10 g of tangerine peel shreds.

[0030] A method for preparing crispy grilled fish comprises the following steps:

[0031] Step 1: Remove the scales, gills and internal organs of the fish, wash it, and use a knife to make 6-7 cuts on both sides of the fish body, until the fish bones are cut. Marinate it with cooking wine and soy sauce for 5 minutes, then wipe it dry with a clean cloth;

[0032] Step 2: Weigh the following materials: 1.5kg of high-gluten flour, 0.35kg of potato starch, 0.2kg of corn starch, 0.35kg of potato starch, 60g of baking powder, 115g of custard powder, 5g of salt, and 4.5g of monosodium glutamate; then add the weighed high-gluten flour, potato starch, potato starch, corn starch, baking powder, custard powder, salt, and monosodium glutamate into 10kg of water, mix and stir evenly to form an initial crispy slurry;

[0033] Step 3: Take 30g of Astragalus, cut into long oblique slices, decoct in water to extract juice twice, combine the liquid, heat and concentrate to 50g for later use; take 15g of Codonopsis, wash and set aside, decoct the juice, heat and concentrate to 50g for later use;

[0034] Step 4: Mix the astragalus concentrate and codonopsis concentrate, wolfberry powder, angelica slices, yam strips, red dates and tangerine peel shreds, and shake well to prepare dietary medicinal materials;

[0035] Step 5: Stir and mix the initial crispy paste with the dietary medicinal materials until they are evenly mixed to obtain a crispy paste;

[0036] Step 6: Marinate the processed fish in the crispy paste for 30 minutes, making sure the fish body is evenly coated with the crispy paste;

[0037] Step 7: Put the raw fish into the oven and grill.

[0038] The seventh step also specifically includes: the grilling temperature is 300-380℃, the grilling time is 3-8 minutes, and the crispy paste is absorbed into the fish skin of the raw fish during the grilling process. Then, the grilling oven is heated to 200-300℃, oil is poured, and then the grilled raw fish is placed on the grilling oven for high-temperature frying. Under the heat of the grilling oven, the fish skin of the raw fish is burnt and crispy.

[0039] Embodiment 4:

[0040] The invention is made from the following raw materials in the following weight proportion: 1.1 kg of extra high-gluten flour, 0.25 kg of potato starch, 0.15 kg of corn starch, 0.28 kg of potato starch, 58 g of baking powder, 105 g of custard powder, 2.8 g of salt, 3.2 g of monosodium glutamate, and 9.1 kg of water; 40 g of astragalus concentrate and codonopsis pilosula concentrate, 5 g of wolfberry powder, 10 g of angelica slices, 20 g of yam strips, 10 g of red dates, and 10 g of tangerine peel shreds.

[0041] A method for preparing crispy grilled fish comprises the following steps:

[0042] Step 1: Remove the scales, gills and internal organs of the fish, wash it, and use a knife to make 6-7 cuts on both sides of the fish body, until the fish bones are cut. Marinate it with cooking wine and soy sauce for 5 minutes, then wipe it dry with a clean cloth;

[0043] Step 2: Weigh the following materials: 1.1 kg of high-gluten flour, 0.25 kg of potato starch, 0.15 kg of corn starch, 0.28 kg of potato starch, 58 g of baking powder, 105 g of custard powder, 2.8 g of salt, and 3.2 g of monosodium glutamate; then add the weighed high-gluten flour, potato starch, potato starch, corn starch, baking powder, custard powder, salt, and monosodium glutamate into 9.1 kg of water, mix and stir evenly to form an initial crispy slurry;

[0044] Step 3: Take 30g of Astragalus, cut into long oblique slices, decoct in water to extract juice twice, combine the liquid, heat and concentrate to 40g for later use; take 15g of Codonopsis, wash and set aside, decoct the juice, heat and concentrate to 40g for later use;

[0045] Step 4: Mix the astragalus concentrate and codonopsis concentrate, wolfberry powder, angelica slices, yam strips, red dates and tangerine peel shreds, and shake well to prepare dietary medicinal materials;

[0046] Step 5: Stir and mix the initial crispy paste with the dietary medicinal materials until they are evenly mixed to obtain a crispy paste;

[0047] Step 6: Marinate the processed fish in the crispy paste for 30 minutes, making sure the fish body is evenly coated with the crispy paste;

[0048] Step 7: Put the raw fish into the oven and grill.

[0049] The seventh step also specifically includes: the grilling temperature is 300-380℃, the grilling time is 3-8 minutes, and the crispy paste is absorbed into the fish skin of the raw fish during the grilling process. Then, the grilling oven is heated to 200-300℃, oil is poured, and then the grilled raw fish is placed on the grilling oven for high-temperature frying. Under the heat of the grilling oven, the fish skin of the raw fish is burnt and crispy.

[0050] Embodiment five:

[0051] It is made from the following raw materials in the following weight ratio: 2.2kg of extra high-gluten flour, 0.45kg of potato starch, 0.28kg of corn starch, 0.5kg of potato starch, 70g of baking powder, 128g of custard powder, 5.8g of salt, 5.1g of monosodium glutamate, and 13kg of water; 100g of astragalus concentrate and codonopsis concentrate, 20g of wolfberry powder, 25g of angelica slices, 40g of yam strips, 20g of red dates, and 25g of tangerine peel shreds.

[0052] A method for preparing crispy grilled fish comprises the following steps:

[0053] Step 1: Remove the scales, gills and internal organs of the fish, wash it, and use a knife to make 6-7 cuts on both sides of the fish body, until the fish bones are cut. Marinate it with cooking wine and soy sauce for 5 minutes, then wipe it dry with a clean cloth;

[0054] Step 2: Weigh the following materials: 2.2 kg of high-gluten flour, 0.45 kg of potato starch, 0.28 kg of corn starch, 0.5 kg of potato starch, 70 g of baking powder, 128 g of custard powder, 5.8 g of salt, and 5.1 g of monosodium glutamate; then add the weighed high-gluten flour, potato starch, potato starch, corn starch, baking powder, custard powder, salt, and monosodium glutamate into 13 kg of water, mix and stir evenly to form an initial crispy slurry;

[0055] Step 3: Take 30g of Astragalus, cut into long oblique slices, decoct in water to extract juice twice, combine the liquid, heat and concentrate to 100g for later use; take 15g of Codonopsis, wash and set aside, decoct the juice, heat and concentrate to 100g for later use;

[0056] Step 4: Mix the astragalus concentrate and codonopsis concentrate, wolfberry powder, angelica slices, yam strips, red dates and tangerine peel shreds, and shake well to prepare dietary medicinal materials;

[0057] Step 5: Stir and mix the initial crispy paste with the dietary medicinal materials until they are evenly mixed to obtain a crispy paste;

[0058] Step 6: Marinate the processed fish in the crispy paste for 30 minutes, making sure the fish body is evenly coated with the crispy paste;

[0059] Step 7: Put the raw fish into the oven and grill.

[0060] The seventh step also specifically includes: the grilling temperature is 300-380℃, the grilling time is 3-8 minutes, and the crispy paste is absorbed into the fish skin of the raw fish during the grilling process. Then, the grilling oven is heated to 200-300℃, oil is poured, and then the grilled raw fish is placed on the grilling oven for high-temperature frying. Under the heat of the grilling oven, the fish skin of the raw fish is burnt and crispy.

[0061] Embodiment six:

[0062] It is made from the following raw materials in the following weight ratio: 1.5kg of extra high-gluten flour, 0.3kg of potato starch, 0.2kg of corn starch, 0.4kg of potato starch, 65g of baking powder, 110g of custard powder, 4g of salt, 5g of monosodium glutamate, and 11kg of water; 60g of astragalus concentrate and codonopsis concentrate, 10g of wolfberry powder, 15g of angelica slices, 35g of yam strips, 16g of red dates, and 11g of tangerine peel shreds.

[0063] A method for preparing crispy grilled fish comprises the following steps:

[0064] Step 1: Remove the scales, gills and internal organs of the fish, wash it, and use a knife to make 6-7 cuts on both sides of the fish body, until the fish bones are cut. Marinate it with cooking wine and soy sauce for 5 minutes, then wipe it dry with a clean cloth;

[0065] Step 2: Weigh the following materials: 1.5kg of high-gluten flour, 0.3kg of potato starch, 0.2kg of corn starch, 0.4kg of potato starch, 65g of baking powder, 110g of custard powder, 4g of salt, and 5g of monosodium glutamate; then add the weighed high-gluten flour, potato starch, potato starch, corn starch, baking powder, custard powder, salt, and monosodium glutamate into 11kg of water, mix and stir evenly to form an initial crispy paste;

[0066] Step 3: Take 30g of Astragalus, cut into long oblique slices, decoct in water to extract juice twice, combine the liquid, heat and concentrate to 60g for later use; take 15g of Codonopsis, wash and set aside, decoct the juice, heat and concentrate to 60g for later use;

[0067] Step 4: Mix the astragalus concentrate and codonopsis concentrate, wolfberry powder, angelica slices, yam strips, red dates and tangerine peel shreds, and shake well to prepare dietary medicinal materials;

[0068] Step 5: Stir and mix the initial crispy paste with the dietary medicinal materials until they are evenly mixed to obtain a crispy paste;

[0069] Step 6: Marinate the processed fish in the crispy paste for 30 minutes, making sure the fish body is evenly coated with the crispy paste;

[0070] Step 7: Put the raw fish into the oven and grill.

[0071] The seventh step also specifically includes: the grilling temperature is 300-380℃, the grilling time is 3-8 minutes, and the crispy paste is absorbed into the fish skin of the raw fish during the grilling process. Then, the grilling oven is heated to 200-300℃, oil is poured, and then the grilled raw fish is placed on the grilling oven for high-temperature frying. Under the heat of the grilling oven, the fish skin of the raw fish is burnt and crispy.

[0072] Embodiment seven:

[0073] The invention is made of the following raw materials in the following weight proportion: 2kg of extra high-gluten flour, 0.4kg of potato starch, 0.22kg of corn starch, 0.35kg of potato starch, 65g of baking powder, 120g of custard powder, 4.5g of salt, 5g of monosodium glutamate, and 12kg of water; 65g of astragalus concentrate and codonopsis concentrate, 8g of wolfberry powder, 16g of angelica slices, 24g of yam strips, 17g of red dates, and 19g of tangerine peel shreds.

[0074] A method for preparing crispy grilled fish comprises the following steps:

[0075] Step 1: Remove the scales, gills and internal organs of the fish, wash it, and use a knife to make 6-7 cuts on both sides of the fish body, until the fish bones are cut. Marinate it with cooking wine and soy sauce for 5 minutes, then wipe it dry with a clean cloth;

[0076] Step 2: Weigh the following materials: 2kg of high-gluten flour, 0.4kg of potato starch, 0.22kg of corn starch, 0.35kg of potato starch, 65g of baking powder, 120g of custard powder, 4.5g of salt, and 5g of monosodium glutamate; then add the weighed high-gluten flour, potato starch, potato starch, corn starch, baking powder, custard powder, salt, and monosodium glutamate into 12kg of water, mix and stir evenly to form an initial crispy slurry;

[0077] Step 3: Take 30g of Astragalus, cut into long oblique slices, decoct in water to extract juice twice, combine the liquid, heat and concentrate to 65g for later use; take 15g of Codonopsis, wash and set aside, decoct the juice, heat and concentrate to 65g for later use;

[0078] Step 4: Mix the astragalus concentrate and codonopsis concentrate, wolfberry powder, angelica slices, yam strips, red dates and tangerine peel shreds, and shake well to prepare dietary medicinal materials;

[0079] Step 5: Stir and mix the initial crispy paste with the dietary medicinal materials until they are evenly mixed to obtain a crispy paste;

[0080] Step 6: Marinate the processed fish in the crispy paste for 30 minutes, making sure the fish body is evenly coated with the crispy paste;

[0081] Step 7: Put the raw fish into the oven and grill.

[0082] The seventh step also specifically includes: the grilling temperature is 300-380℃, the grilling time is 3-8 minutes, and the crispy paste is absorbed into the fish skin of the raw fish during the grilling process. Then, the grilling oven is heated to 200-300℃, oil is poured, and then the grilled raw fish is placed on the grilling oven for high-temperature frying. Under the heat of the grilling oven, the fish skin of the raw fish is burnt and crispy.

[0083] Embodiment eight:

[0084] The invention is made of the following raw materials in the following weight proportion: 2.1 kg of extra high-gluten flour, 0.42 kg of potato starch, 0.27 kg of corn starch, 0.45 kg of potato starch, 66 g of baking powder, 117 g of custard powder, 4.9 g of salt, 3.8 g of monosodium glutamate, and 10.5 kg of water; 75 g of astragalus concentrate and codonopsis concentrate, 19 g of wolfberry powder, 17 g of angelica slices, 32 g of yam strips, 18 g of red dates, and 12 g of tangerine peel shreds.

[0085] A method for preparing crispy grilled fish comprises the following steps:

[0086] Step 1: Remove the scales, gills and internal organs of the fish, wash it, and use a knife to make 6-7 cuts on both sides of the fish body, until the fish bones are cut. Marinate it with cooking wine and soy sauce for 5 minutes, then wipe it dry with a clean cloth;

[0087] Step 2: Weigh the following materials: 2.1 kg of high-gluten flour, 0.42 kg of potato starch, 0.27 kg of corn starch, 0.45 kg of potato starch, 66 g of baking powder, 117 g of custard powder, 4.9 g of salt, and 3.8 g of monosodium glutamate; then add the weighed high-gluten flour, potato starch, potato starch, corn starch, baking powder, custard powder, salt, and monosodium glutamate into 10.5 kg of water, mix and stir evenly to form an initial crispy slurry;

[0088] Step 3: Take 30g of Astragalus, cut into long oblique slices, decoct in water to extract juice twice, combine the liquid, heat and concentrate to 75g for later use; take 15g of Codonopsis, wash and set aside, decoct the juice, heat and concentrate to 75g for later use;

[0089] Step 4: Mix the astragalus concentrate and codonopsis concentrate, wolfberry powder, angelica slices, yam strips, red dates and tangerine peel shreds, and shake well to prepare dietary medicinal materials;

[0090] Step 5: Stir and mix the initial crispy paste with the dietary medicinal materials until they are evenly mixed to obtain a crispy paste;

[0091] Step 6: Marinate the processed fish in the crispy paste for 30 minutes, making sure the fish body is evenly coated with the crispy paste;

[0092] Step 7: Put the raw fish into the oven and grill.

[0093] The seventh step also specifically includes: the grilling temperature is 300-380℃, the grilling time is 3-8 minutes, and the crispy paste is absorbed into the fish skin of the raw fish during the grilling process. Then, the grilling oven is heated to 200-300℃, oil is poured, and then the grilled raw fish is placed on the grilling oven for high-temperature frying. Under the heat of the grilling oven, the fish skin of the raw fish is burnt and crispy.

[0094] By adding a certain proportion of Chinese medicinal materials into the crispy paste of the crispy grilled fish of the present invention, not only the flavor of the grilled fish is improved, but also its nutritional value is increased. For example, astragalus and wolfberry have a nourishing effect. The dietary medicinal materials in the crispy paste of the present invention have the functions of harmonizing qi and blood in the body, enhancing immunity, and having a positive effect on physical health. Secondly, the present invention combines the crispy paste of the crispy grilled fish with Chinese medicinal materials to form a unique flavor that is endlessly memorable. In addition, in multiple embodiments of the present invention, the Chinese medicinal materials can be adjusted according to personal tastes and needs, providing a variety of choices.

[0095] This solution adds wolfberry, angelica, yam, red dates and tangerine peel to the crispy skin paste of the crispy grilled fish, so that the aroma of the medicinal materials and the deliciousness of the grilled fish are integrated to form a unique flavor. The rich aroma of astragalus and codonopsis makes the grilled fish more attractive; the sweetness of wolfberry adds a soft taste to the grilled fish; angelica, yam, red dates and tangerine peel make the grilled fish more mellow. Finally, the crispy grilled fish can be made into a delicious delicacy and have certain health value.

[0096] It is to be understood that the present invention is described by some embodiments, and it is known to those skilled in the art that various changes or equivalent substitutions may be made to these features and embodiments without departing from the spirit and scope of the present invention. In addition, under the teachings of the present invention, these features and embodiments may be modified to adapt to specific circumstances and materials without departing from the spirit and scope of the present invention. Therefore, the present invention is not limited by the specific embodiments disclosed herein, and all embodiments falling within the scope of the claims of this application are within the scope of protection of the present invention.

Claims

1. A crispy skin paste formula for crispy grilled fish, characterized in that: The invention is composed of the following raw materials: extra high-gluten flour, potato starch, corn starch, potato starch, baking powder, custard powder, salt, monosodium glutamate, water and Chinese medicinal material powder; wherein the extra high-gluten flour is 1.0-2.5kg, the potato starch is 0.2-0.5kg, the corn starch is 0.1-0.3kg, the potato starch is 0.25-0.55kg, the baking powder is 55-75g, the custard powder is 100-130g, the salt is 2.5-6.0g, the monosodium glutamate is 3.0-5.5g, the water is 8-15kg and the Chinese medicinal material is 100-350g.

2. The crispy skin paste formula for crispy grilled fish according to claim 1, characterized in that: The invention is prepared from the following raw materials in the following weight proportions: 1.1-2.2 kg of extra high-gluten flour, 0.25-0.45 kg of potato starch, 0.15-0.28 kg of corn starch, 0.28-0.5 kg of potato starch, 58-70 g of baking powder, 105-128 g of custard powder, 2.8-5.8 g of salt, 3.2-5.1 g of monosodium glutamate, 9.1-13 kg of water and 115-300 g of Chinese medicinal materials.

3. The crispy skin paste formula for crispy grilled fish according to claim 2, characterized in that: The Chinese medicinal materials are composed of astragalus concentrate, wolfberry powder, angelica slices, codonopsis concentrate, yam strips, red dates, and tangerine peel shreds.

4. The crispy skin paste formula for crispy grilled fish according to claim 3, characterized in that: The astragalus concentrate and codonopsis concentrate are 40-100g, wolfberry powder is 5-20g, angelica slices are 10-25g, yam strips are 20-40g, red dates are 10-20g, and tangerine peel shreds are 10-25g.

5. The crispy skin paste formula for crispy grilled fish according to claim 4, characterized in that: It is made from the following raw materials in the following weight ratio: 1.5 kg of extra high-gluten flour, 0.35 kg of potato starch, 0.2 kg of corn starch, 0.35 kg of potato starch, 60 g of baking powder, 115 g of custard powder, 5 g of salt, 4.5 g of monosodium glutamate, and 10 kg of water.

6. The crispy skin paste formula for crispy grilled fish according to claim 5, characterized in that: The invention is prepared from the following raw materials in the following weight proportions: 50 g of astragalus concentrate and codonopsis pilosula concentrate, 15 g of wolfberry powder, 15 g of angelica slices, 20 g of yam strips, 10 g of red dates and 10 g of tangerine peel shreds.

7. A method for preparing crispy grilled fish, characterized in that: The following steps are included: Step 1: Remove the scales, gills and internal organs of the fish, wash it, and use a knife to make 6-7 cuts on both sides of the fish body, until the fish bones are cut. Marinate it with cooking wine and soy sauce for 5 minutes, then wipe it dry with a clean cloth; Step 2: Weigh the following materials: 1.5kg of high-gluten flour, 0.35kg of potato starch, 0.2kg of corn starch, 0.35kg of potato starch, 60g of baking powder, 115g of custard powder, 5g of salt, and 4.5g of monosodium glutamate; then add the weighed high-gluten flour, potato starch, potato starch, corn starch, baking powder, custard powder, salt, and monosodium glutamate into 10kg of water, mix and stir evenly to form an initial crispy slurry; Step 3: Take 30g of Astragalus, cut into long oblique slices, decoct in water to extract juice twice, combine the liquid, heat and concentrate to 50g for later use; take 15g of Codonopsis, wash and set aside, decoct the juice, heat and concentrate to 50g for later use; Step 4: Mix the astragalus concentrate and codonopsis concentrate, wolfberry powder, angelica slices, yam strips, red dates and tangerine peel shreds, and shake well to prepare dietary medicinal materials; Step 5: Stir and mix the initial crispy paste with the dietary medicinal materials until they are evenly mixed to obtain a crispy paste; Step 6: Marinate the processed fish in the crispy paste for 30 minutes, making sure the fish body is evenly coated with the crispy paste; Step 7: Put the raw fish into the oven and grill.

8. The method for preparing crispy grilled fish according to claim 8, characterized in that: The seventh step also specifically includes: the grilling temperature is 300-380° C., the grilling time is 3-8 minutes, and the crispy paste is absorbed into the fish skin of the raw fish during the grilling process.

9. The method for preparing crispy grilled fish according to claim 8, characterized in that: Then heat the frying pan to 200-300℃, pour oil, and then put the baked and shaped raw fish on the frying pan for high-temperature frying. Under the heat of the frying pan, the fish skin of the raw fish becomes burnt and crispy.