Preparation method of spicy tofu pudding roasted smelly mandarin fish

Abstract

The invention provides a preparation method of spicy tofu pudding roasted smelly mandarin fish, and relates to the technical field of roasted fish food processing. According to the preparation method of the spicy tofu pudding grilled odorless mandarin fish, the odorless mandarin fish is prepared by utilizing the odorless mandarin fish, and meanwhile, the handmade black bean pudding is matched, and the slight decay of the odorless mandarin fish meat is matched, so that rich protein is decomposed during fermentation, and delicious amino acid is generated; the foul smell is gradually volatilized along with the temperature rise in the baking and cooking process, the fish meat is like garlic cloves and white jade after being pushed open, and people can taste delicious and rich taste, so that the appetite is greatly improved, and the aftertaste is endless. The meat quality of the garlic is like that of garlic cloves, and one single thorn is less in pricking, so that the taste of the garlic is relatively richer. The spicy smelly mandarin fish is salty, fresh, sweet, smelly, numb, spicy, fresh, fragrant and endless in aftertaste.

Description

Technical Field

[0001] The invention relates to the technical field of grilled fish food processing, in particular to a method for preparing grilled stinky golden mandarin fish with spicy bean curd. Background Art

[0002] As we all know, fish has a very high nutritional value. The meat is rich in protein and contains a variety of trace elements needed by the human body. At the same time, the fat content in fish is low and mostly composed of unsaturated fatty acids. The absorption rate of the human body can reach 95%. In addition, fish is delicious, tender and delicate in taste. In order to maintain the nutritional value and good taste of fish, its fishy smell needs to be removed during the production process. There are many ways to prepare fish. Grilled fish, as one of them, has become popular nationwide and has become a popular dish.

[0003] Grilled fish is a specialty dish originated from Wuxi County, Chongqing and developed in Wanzhou. During its spread, it integrates three cooking techniques of marinating, roasting and stewing, and fully draws on the characteristics of traditional Chongqing cuisine and Chongqing hot pot ingredients. It is a delicious delicacy with unique taste and rich nutrition. However, its production steps are relatively complicated, and the cooking time and heat are difficult to grasp. If the cooking time is too long or the heat is too high, the meat will become old and lose its delicious taste; if the cooking time is too low or the heat is too low, the meat will be immature and have a fishy smell. In addition, any change in the amount of base material in the process of configuring the seasoning liquid will cause a change in the taste of the grilled fish. The ingredients of the marinade, the steaming process of the marinade and the degree of baking of the fish are all the keys to the success of grilled fish. With the improvement of people's living standards, the requirements for the taste of food are also constantly increasing, so it is still necessary to innovate and continuously launch grilled fish with different flavors.

[0004] Therefore, we have developed a new method for preparing spicy tofu pudding and grilled stinky golden mandarin fish. Summary of the invention

[0005] 1. Technical issues to be solved

[0006] In view of the deficiencies of the prior art, the present invention provides a method for preparing grilled stinky golden mandarin fish with spicy bean curd, which solves the problem that the production steps of grilled fish in the prior art are relatively complicated, and the cooking time and heat are difficult to control. If the cooking time is too long or the heat is too high, the meat will become old and lose its delicious taste; if the cooking time is too low or the heat is too low, the meat will be immature and have a fishy smell. In addition, any change in the amount of base material in the process of configuring the seasoning liquid will cause a change in the taste of the grilled fish. The ingredients of the marinade, the steaming process of the marinade, and the degree of baking of the fish are all the keys to the success of grilled fish. With the improvement of people's living standards, the requirements for food taste are also constantly increasing, so it is still necessary to innovate and continuously launch grilled fish with different flavors.

[0007] (II) Technical solution

[0008] To achieve the above purpose, the present invention is implemented by the following technical scheme: the method of roasting stinky golden mandarin fish with spicy tofu pudding comprises the following specific steps:

[0009] Step 1: Preliminary processing of fish: select golden osmanthus fish, remove the internal organs and gills from the fish, clean the fish, make a few shallow cuts on the fish, apply a layer of fine salt on the surface for marination, and when the fish meat is well-flavored and tender, you can take out the stinky golden osmanthus fish for use;

[0010] Step 2: Bake the stinky golden mandarin fish: Bake the stinky golden mandarin fish in a 380-degree oven until both sides are golden brown and the stinky and fragrant tastes change.

[0011] Step 3. Preparation of ingredients: Add one spoonful of Huizhou rapeseed oil, 3 kinds of chili peppers and 3 kinds of Sichuan peppercorns and stir-fry, then add the secret sauce and handmade black tofu pudding and simmer. Cook over high heat until the sauce is reduced and pour the prepared sauce on the stinky golden fish to get the final product: spicy tofu pudding and grilled stinky golden fish.

[0012] Preferably, in the step 1, the golden mandarin fish is selected from fresh fish with a plump body, intact scales, and no obvious scratches or cracks.

[0013] Preferably, the three kinds of peppers in step three include Guizhou Starry Sky, Henan New Generation and Henan Small Eagle Pepper, and the three kinds of Sichuan peppers in step three include Hanyuan red Sichuan pepper, Yunnan dry green Sichuan pepper and Jiangjin green fresh Sichuan pepper.

[0014] The preliminary treatment of golden mandarin fish in the step 1 comprises the following specific steps:

[0015] Step 1: First select the type of fish, clean the fish, and then remove the scales. Scrape the scales cleanly, being careful not to damage the skin and fins, and scrape the belly and base of the fins where scales are likely to remain;

[0016] Step 2: Remove the internal organs of the fish from the cut fish belly, make sure there is no internal organs left in the fish belly, cut both sides with a knife, and use a knife to cut along the fish bone on the inside of the fish belly. Do not cut through the knife edge, and clean the cut fish;

[0017] Step 3: Spread the fish flat and apply a fine layer of salt on the surface for marinating, applying it evenly on the inside and outside of the fish.

[0018] (III) Beneficial effects

[0019] The present invention provides a method for preparing spicy bean curd roasted stinky golden mandarin fish, which has the following beneficial effects:

[0020] The preparation method of the spicy roasted stinky golden mandarin fish with tofu pudding uses stinky golden mandarin fish to make spicy roasted stinky golden mandarin fish, and is matched with handmade black tofu pudding. The mild corruption of the stinky golden mandarin fish allows the rich protein to be decomposed during fermentation, producing delicious amino acids, and the odor gradually evaporates as the temperature rises during the roasting and cooking process. The fish meat is shaped like garlic cloves and is white jade in color. A mouthful of delicious and rich taste is appetizing and has an endless aftertaste. Its meat texture is a bit like garlic cloves, and a single thorn has few thorns, so its taste is relatively richer. The spicy stinky golden mandarin fish is particularly rich in salty, sweet, smelly, numb, spicy, and fresh fragrance with an endless aftertaste. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 is a flow chart of the preparation method of the present invention;

[0022] Figure 2 The flowchart of the preliminary treatment of fish of the present invention. DETAILED DESCRIPTION

[0023] like Figure 1 - Figure 2 As shown, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0024] Example:

[0025] The embodiment of the present invention provides a method for preparing spicy tofu pudding and roasted stinky golden mandarin fish, comprising the following specific steps:

[0026] Step 1: Preliminary processing of fish: select golden osmanthus fish, remove the internal organs and gills from the fish, clean the fish, make a few shallow cuts on the fish, apply a layer of fine salt on the surface for marination, and when the fish meat is well-flavored and tender, you can take out the stinky golden osmanthus fish for use;

[0027] Wherein, in the step 1, the golden mandarin fish is selected with a full body, complete scales, and no obvious scratches and cracks. In addition, fresh fish should be selected as much as possible to ensure its taste and nutritional value;

[0028] At the same time, the prepared stinky golden mandarin fish is rich in nutrients such as protein, unsaturated fatty acids, vitamins and minerals. Among them, unsaturated fatty acids are essential for cardiovascular health, can lower cholesterol and prevent cardiovascular and cerebrovascular diseases. In addition, stinky golden mandarin fish is also rich in minerals such as calcium, phosphorus and zinc, which can enhance the health of bones and teeth.

[0029] Step 2: Bake the stinky golden mandarin fish: Bake the stinky golden mandarin fish in a 380-degree oven until both sides are golden brown and the stinky and fragrant tastes change.

[0030] Step 3: Ingredients: stir-fry one fish with one spoon of Huizhou rapeseed oil, add three kinds of chili peppers and three kinds of Sichuan peppercorns, add secret sauce and handmade black tofu pudding, simmer, cook over high heat until the sauce is reduced, pour the seasoning on the stinky golden osmanthus fish, and you will get the final product of spicy tofu pudding roasted stinky golden osmanthus fish;

[0031] Among them, the three kinds of peppers in step three include Guizhou Starry Sky, Henan New Generation and Henan Small Eagle Pepper, and the three kinds of peppers in step three include Hanyuan Red Pepper, Yunnan Dry Green Pepper and Jiangjin Green Fresh Pepper. The three spicy flavors of Guizhou Starry Sky, Henan New Generation and Henan Small Eagle Pepper are blended to enhance the taste; the three spicy flavors of Hanyuan Red Pepper, Yunnan Dry Green Pepper and Jiangjin Green Fresh Pepper are blended alternately to produce a rich and three-dimensional compound taste in a golden ratio.

[0032] At the same time, the black bean curd is made of selected black beans and is handmade by staff to ensure its authentic and fresh taste.

[0033] The preliminary treatment of golden mandarin fish in the step 1 comprises the following specific steps:

[0034] Step 1: First select the type of fish, clean the fish, and then remove the scales. Scrape the scales cleanly, being careful not to damage the skin and fins, and scrape the belly and base of the fins where scales are likely to remain;

[0035] Step 2: Remove the internal organs of the fish from the cut fish belly, make sure there is no internal organs left in the fish belly, cut both sides with a knife, and use a knife to cut along the fish bone on the inside of the fish belly. Do not cut through the knife edge, and clean the cut fish;

[0036] Step 3: Spread the fish flat and apply a fine layer of salt on the surface for marinating, applying it evenly on the inside and outside of the fish.

[0037] In summary, the present invention utilizes the spicy and hot roasting method, and the spicy roasted fish is a classic flavor in the roasted fish, and is also the original taste of the origin of the roasted fish. The mild corruption of the stinky golden mandarin fish meat allows the rich protein to decompose during fermentation, producing delicious amino acids, and the odor gradually evaporates as the temperature rises during the cooking process. The fish meat is shaped like garlic cloves and is as white as jade. Tasting a mouthful of delicious and rich taste is appetizing and has endless aftertaste. Its meat is a bit like garlic cloves, and there are not many thorns on a single thorn, so its taste will be relatively richer. The spicy stinky golden mandarin fish is salty, sweet, smelly, numb, spicy, and has an endless aftertaste of fresh fragrance. The layers are particularly rich, very Q-elastic, and delicious. The design provides a preparation method for the spicy tofu roasted stinky golden mandarin fish.

[0038] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing spicy bean curd and roasted stinky golden mandarin fish, characterized in that: The specific steps include: Step 1: Preliminary processing of fish: select golden osmanthus fish, remove the internal organs and gills from the fish, clean the fish, make a few shallow cuts on the fish, apply a layer of fine salt on the surface for marination, and when the fish meat is well-flavored and tender, you can take out the stinky golden osmanthus fish for use; Step 2: Bake the stinky golden mandarin fish: Bake the stinky golden mandarin fish in a 380-degree oven until both sides are golden brown and the stinky and fragrant tastes change. Step 3. Preparation of ingredients: Add one spoonful of Huizhou rapeseed oil, 3 kinds of chili peppers and 3 kinds of Sichuan peppercorns and stir-fry, then add the secret sauce and handmade black tofu pudding and simmer. Cook over high heat until the sauce is reduced and pour the prepared sauce on the stinky golden fish to get the final product: spicy tofu pudding and grilled stinky golden fish.

2. The method for preparing the spicy tofu pudding and roasted stinky golden mandarin fish according to claim 1, characterized in that: In the step 1, the golden mandarin fish is selected to be fresh fish with a full body, complete scales, and no obvious scratches or cracks.

3. The method for preparing the spicy tofu pudding and roasted stinky golden mandarin fish according to claim 2, characterized in that: The three kinds of peppers in step three include Guizhou Starry Sky, Henan New Generation and Henan Small Eagle Pepper, and the three kinds of Sichuan peppers in step three include Hanyuan red Sichuan pepper, Yunnan dry green Sichuan pepper and Jiangjin green fresh Sichuan pepper.

4. The method for preparing the spicy bean curd roasted stinky golden mandarin fish according to claim 3, characterized in that: The preliminary treatment of golden mandarin fish in the step 1 comprises the following specific steps: Step 1: First select the type of fish, clean the fish, and then remove the scales. Scrape the scales cleanly, being careful not to damage the skin and fins, and scrape the belly and base of the fins where scales are likely to remain; Step 2: Remove the internal organs of the fish from the cut fish belly, make sure there is no internal organs left in the fish belly, cut both sides with a knife, and use a knife to cut along the fish bone on the inside of the fish belly. Do not cut through the knife edge, and clean the cut fish; Step 3: Spread the fish flat and apply a fine layer of salt on the surface for marinating, applying it evenly on the inside and outside of the fish.

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