Formula and processing method of first-grade river-crossing fish

Abstract

The invention relates to the field of food processing, in particular to a formula and a processing method of first-grade river-crossing fish. The processing method comprises the following steps: selecting main materials, preparing auxiliary materials, preparing seasonings and cooking, namely selecting an aquatic grass carp with the weight of about 800g, scaling the grass carp, removing gills, teeth and viscera, thoroughly cleaning a black film in the belly, cutting the cleaned grass carp, obliquely cutting the grass carp from the head to the tail with the width of about 1.5 cm, and cooking the grass carp with the width of about 1.5 cm; the method comprises the following steps: cutting grass carp into fish meat and fish maw, stopping at the main bone, uniformly smearing cornstarch in each piece of fish meat and fish maw of the cut grass carp, then lifting the fish tail, slightly shaking, removing excessive cornstarch, boiling water in a pot, putting 10g of ginger slices, then lifting the fish tail, putting the fish head into the water, cooking for 8-10 seconds, putting the whole grass carp into the pot, and cooking for 2-3 minutes with soft fire. According to the method, the aquatic grass carps with complete scales, full eyeballs, no whitening, no belly and high activity are selected, so that the freshness and quality of the raw materials are ensured, and a solid foundation is laid for making high-quality dishes.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to a formula and a processing method of a first-class cross-river fish. Background Art

[0002] Due to its unique growth environment and meticulous feeding management, the meat of hanging grass carp is extremely delicious, firm and elastic, and rich in various nutrients. However, the application of this ingredient in high-end dishes such as Yipin Guojiang Fish faces the following significant challenges and shortcomings:

[0003] First, the existing cooking methods fail to fully demonstrate the unique meat charm of hanging water grass carp. Although the traditional cooking methods can retain its basic flavor, they lack innovation and fail to bring out the deliciousness and firmness of hanging water grass carp to the extreme, which is different from the high-quality ingredients pursued by Yipin Guojiangyu.

[0004] Secondly, the combination of auxiliary ingredients lacks scientificity and precision. The flavor level and taste experience of the hanging grass carp dish cannot be further enhanced through clever selection and proportion adjustment of auxiliary ingredients, so that the overall flavor of the dish fails to achieve the expected harmony and richness.

[0005] Therefore, it is necessary to provide a new formula of a first-class cross-river fish and a processing method to solve the above-mentioned technical problems. Summary of the invention

[0006] In order to solve the above technical problems, the present invention provides a formula and a processing method of a first-class cross-river fish.

[0007] The formula and processing method of the first-class cross-river fish provided by the present invention comprise the following steps:

[0008] Ingredients: One hanging grass carp weighing about 800 grams is selected, wherein the hanging grass carp should have complete scales, full eyes without whitening, no belly and high activity;

[0009] Preparation of auxiliary materials: including 80g onion rice (0.3CM×0.3CM size), 20g ginger rice, 15g garlic rice, 10g coriander (1CM long), 8g red pepper rice (0.3CM×0.3CM), 40g wild pepper section (0.5CM length), 10g ginger slices, 5g chili powder;

[0010] Seasoning preparation: including 6 grams of MSG, 6 grams of chicken essence, 20 grams of oyster sauce, 2 grams of pepper, 95 grams of blended oil, 170 grams of steamed fish soy sauce, 30 grams of balsamic vinegar, and 200 grams of water;

[0011] Cooking step 1: Scale the grass carp, remove the gills, teeth and internal organs, and thoroughly clean the black film in the belly;

[0012] Cooking step 2: Cut the cleaned grass carp with a knife, making diagonal cuts from head to tail, with each cut about 1.5cm wide, stopping at the main bone;

[0013] Cooking step 3: Apply cornstarch evenly to each piece of fish and the fish belly, then lift the fish tail and shake it gently to remove excess cornstarch;

[0014] Cooking step four: Boil water in a pot, add 10 grams of ginger slices, then lift the fish tail, first put the fish head into the water and boil for 8-10 seconds, then put the whole grass carp into the pot and cook on low heat for 2-3 minutes until the ideal cooking effect is achieved.

[0015] Preferably, the main ingredient selection step also includes a further quality inspection of the hanging grass carp to ensure that the selected grass carp meets the cooking requirements.

[0016] Preferably, in the cooking step four, the heat is controlled to be low to ensure that the fish is heated evenly and has a tender taste.

[0017] Preferably, the belly of the grass carp is not cut, and the fish head is lightly tapped with the back of the knife, but not too deep.

[0018] Preferably, the method further comprises the steps of plating and matching condiments after cooking, specifically, plating the cooked grass carp and pouring the prepared condiments on it according to taste requirements.

[0019] Preferably, the main ingredient selection step also includes tracing the source of the grass carp to ensure that the fish comes from pollution-free waters with good water quality and that no banned drugs or additives are used during the breeding process.

[0020] Preferably, in the auxiliary material preparation step, the onion rice, ginger rice, garlic rice, red pepper rice and wild pepper segments all need to be preliminarily cleaned and drained to ensure that the taste is not affected by excessive moisture during cooking.

[0021] Preferably, in the seasoning preparation step, the blending oil is a mixture of vegetable oil and animal oil in a ratio of 3:1 to provide better flavor and taste.

[0022] Preferably, after tapping the fish head lightly with the back of a knife, you also need to make a cut on both sides of the fish body to allow for better flavoring and keep the fish shape intact.

[0023] Preferably, in the plating and seasoning matching steps, the method of preparing the seasoning sauce includes mixing monosodium glutamate, chicken essence, oyster sauce, pepper, steamed fish soy sauce, balsamic vinegar and water in a certain proportion, heating to boiling, then adding appropriate amounts of chili powder and blending oil, stirring evenly and pouring it on the cooked grass carp.

[0024] Preferably, when serving, a proper amount of onion shreds and ginger slices can be placed on the bottom of the plate to increase the flavor and prevent the fish from sticking to the plate.

[0025] Preferably, the method further includes thoroughly cleaning and disinfecting the kitchen environment and tools before cooking to ensure food safety and hygiene.

[0026] Compared with the related art, the formula and processing method of the first-class cross-river fish provided by the present invention have the following advantages:

[0027] Beneficial effects:

[0028] Selected ingredients, quality guaranteed: We use grass carp with intact scales, plump eyes, no belly and high activity, to ensure the freshness and quality of the raw materials, laying a solid foundation for making high-quality dishes.

[0029] Reasonable combination of auxiliary ingredients enhances the flavor: the precise ratio of auxiliary ingredients such as onion rice, ginger rice, garlic rice, coriander and red pepper rice not only enriches the taste of the dishes, but also makes the taste of various ingredients blend with each other, forming a unique flavor that is endless aftertaste.

[0030] Standardized processing flow to ensure hygiene and safety: The processing method described in the present invention strictly follows food safety and hygiene standards from the selection of main ingredients to the preparation of auxiliary ingredients and then to the subsequent cooking steps, ensuring the hygiene and safety of the dishes and allowing consumers to eat with peace of mind.

[0031] The dishes are presented beautifully and enhance appetite: through reasonable cooking techniques and plating methods, the color, shape and presentation of the cross-river fish dishes reach a high level, giving people a visual enjoyment, thereby stimulating consumers' appetite.

[0032] Adapt to market demand and enhance competitiveness: As people's pursuit of delicious food continues to improve, the cross-river fish processing method provided by the present invention can meet the market demand for high-quality and high-flavor dishes, and provide strong support for catering companies to improve the quality of dishes and market competitiveness. DETAILED DESCRIPTION

[0033] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0034] The specific implementation of the present invention is described in detail below in conjunction with specific embodiments.

[0035] A recipe and a processing method for a first-class cross-river fish, comprising the following steps:

[0036] Ingredients: One hanging grass carp weighing about 800 grams is selected, wherein the hanging grass carp should have complete scales, full eyes without whitening, no belly and high activity;

[0037] Preparation of auxiliary materials: including 80g onion rice (0.3CM×0.3CM size), 20g ginger rice, 15g garlic rice, 10g coriander (1CM long), 8g red pepper rice (0.3CM×0.3CM), 40g wild pepper section (0.5CM length), 10g ginger slices, 5g chili powder;

[0038] Seasoning preparation: including 6 grams of MSG, 6 grams of chicken essence, 20 grams of oyster sauce, 2 grams of pepper, 95 grams of blended oil, 170 grams of steamed fish soy sauce, 30 grams of balsamic vinegar, and 200 grams of water;

[0039] Cooking step 1: Scale the grass carp, remove the gills, teeth and internal organs, and thoroughly clean the black film in the belly;

[0040] Cooking step 2: Cut the cleaned grass carp with a knife, making diagonal cuts from head to tail, with each cut about 1.5cm wide, stopping at the main bone;

[0041] Cooking step 3: Apply cornstarch evenly to each piece of fish and the fish belly, then lift the fish tail and shake it gently to remove excess cornstarch;

[0042] Cooking step four: Boil water in a pot, add 10 grams of ginger slices, then lift the fish tail, first put the fish head into the water and boil for 8-10 seconds, then put the whole grass carp into the pot and cook on low heat for 2-3 minutes until the ideal cooking effect is achieved.

[0043] It should be noted that:

[0044] The main ingredient selection step also includes a further quality inspection of the hanging water grass carp to ensure that the selected grass carp meets the cooking requirements.

[0045] In the cooking step 4, the heat is controlled to be low to ensure that the fish is heated evenly and has a tender taste.

[0046] Do not make any cuts on the belly of the grass carp. Use the back of the knife to lightly tap the fish head, but do not cut too deep.

[0047] It also includes the steps of plating and matching seasonings after cooking. Specifically, the cooked grass carp is plated and poured with the prepared seasoning sauce according to taste requirements.

[0048] The main ingredient selection step also includes tracing the source of the grass carp to ensure that the fish comes from pollution-free waters with good water quality and that no banned drugs or additives are used during the breeding process.

[0049] In the auxiliary material preparation step, onion rice, ginger rice, garlic rice, red pepper rice and wild pepper segments all need to be preliminarily cleaned and drained to ensure that the taste is not affected by excessive moisture during cooking.

[0050] In the seasoning preparation step, the blended oil is a mixture of vegetable oil and animal oil in a ratio of 3:1 to provide better flavor and taste.

[0051] After tapping the fish head lightly with the back of a knife, you also need to make a cut on each side of the fish body to allow for better flavoring and to keep the fish shape intact.

[0052] In the steps of plating and seasoning, the method of preparing the seasoning sauce includes mixing monosodium glutamate, chicken essence, oyster sauce, pepper, steamed fish soy sauce, balsamic vinegar and water in a certain proportion, heating to boiling, then adding appropriate amount of chili powder and blending oil, stirring evenly and pouring it on the cooked grass carp.

[0053] When serving, you can also put an appropriate amount of onion shreds and ginger slices on the bottom of the plate to increase the aroma and prevent the fish from sticking to the plate.

[0054] It also includes steps to thoroughly clean and disinfect the kitchen environment and tools before cooking to ensure food safety and hygiene.

[0055] It should be noted that: the main ingredient selection step also includes a further quality inspection of the grass carp to ensure that the selected grass carp meets the cooking requirements. In the cooking step 4, the heat is controlled to be low to ensure that the fish meat is evenly heated and has a tender taste. The belly of the grass carp is not cut, and the fish head is lightly tapped with the back of a knife, but not too deep. It also includes the steps of plating and seasoning after cooking, specifically, plating the cooked grass carp and pouring the prepared seasoning sauce on it according to taste requirements;

[0056] It should be noted that: Main material selection and quality inspection:

[0057] Carefully select a grass carp weighing about 800 grams from a reputable supplier; the fish should have the following characteristics: tight and intact scales, full, bright eyes without whitening, no belly, firm and elastic muscles, high activity and strong swimming;

[0058] The selected grass carp are further inspected for quality; this includes carefully observing whether the fish scales fit tightly to the fish body, whether the gills are bright red and moist, and whether the fish body surface is smooth without scars or signs of lesions; at the same time, confirming that the fish body has no peculiar smell to ensure its freshness;

[0059] The source of grass carp is traced to ensure that the fish comes from pollution-free waters with good water quality, and the breeding process follows the principles of environmental protection and sustainability without the use of any banned drugs or additives;

[0060] Preparation and cleaning of auxiliary materials:

[0061] Prepare 80g riced onion (cut the onion into 0.3CM x 0.3CM sized particles), 20g riced ginger (cut the ginger into fine particles), 15g riced garlic (cut the garlic into fine particles), 10g coriander (cut into 1CM long segments), 8g riced red pepper (cut the red pepper into 0.3CM x 0.3CM sized particles), 40g wild pepper segments (cut the wild pepper into 0.5CM long segments), and 10g sliced ​​ginger for later use;

[0062] All ingredients must be carefully cleaned before use to remove dirt and pesticide residues on the surface; after cleaning, drain the water with a clean kitchen cloth or paper towel to avoid excessive moisture during cooking that affects the taste and flavor;

[0063] Seasoning preparation and mixing:

[0064] Prepare 6g MSG, 6g chicken stock, 20g oyster sauce, 2g pepper, 95g blended oil (mixed with vegetable oil and animal oil in a ratio of 3:1 to provide better flavor and taste), 170g steamed fish soy sauce, 30g balsamic vinegar, and 200g water;

[0065] Mix all the seasonings in a certain proportion, stir evenly and set aside; pay attention to the use of moderate amount of blending oil to ensure that the fish can be evenly covered during cooking and it will not be too greasy;

[0066] Cooking steps:

[0067] Step 1: Perform preliminary processing on the grass carp; place the fish on a chopping board, gently scrape off the scales with a scaler, and then use scissors to cut off the gills and fins; then use a knife to cut open the fish along the belly, remove the internal organs and black film, and rinse with clean water;

[0068] Step 2: Cut the cleaned grass carp with a knife; start from the fish head, and make a slanting cut along the fish body at a certain distance (about 1.5cm), stopping at the main bone; be careful not to cut the belly of the grass carp to keep the fish meat intact; tap the fish head lightly with the back of the knife, and make a cut on both sides of the fish body to make it better flavored and keep the fish shape intact;

[0069] Step 3: Apply a layer of cornstarch evenly on each piece of fish and the fish belly. The purpose of applying cornstarch is to lock in the moisture and freshness of the fish, and make the fish more tender during the cooking process. After applying, lift the fish tail and shake it gently to remove excess cornstarch.

[0070] Step 4: Add enough water to the pot, add 10 grams of ginger slices to remove the fishy smell and enhance the flavor; then boil over high heat, then turn to low heat and keep it at a slight boil; at this time, lift the fish tail, first put the fish head into the water and boil for 8-10 seconds (adjust the time according to the size and doneness of the fish), then gently put the whole grass carp into the pot, and boil over low heat for 2-3 minutes (also adjust the time according to the size and doneness of the fish); keep the water temperature stable during the cooking process to avoid the water temperature being too high, which will cause the fish meat to become old and dry;

[0071] Serving and condiments:

[0072] Take out the cooked grass carp, drain the water, and gently place it on a plate; put some onion shreds and ginger slices on the bottom of the plate to increase the flavor and prevent the fish from sticking to the plate;

[0073] Prepare the sauce according to your taste; pour the prepared seasoning mixture into the pot and heat it until it boils, then add appropriate amount of chili powder and blending oil and mix well; the amount of chili powder can be adjusted according to personal taste; finally, pour the prepared sauce evenly on the cooked grass carp;

[0074] Preparation and hygiene requirements before cooking:

[0075] Thoroughly clean and disinfect the kitchen environment and tools before cooking; this includes washing cooking tools such as cutting boards, knives, pots and pans, and wiping kitchen countertops, walls and other areas; use professional kitchen cleaners or disinfectants for cleaning and disinfection to ensure food safety and hygiene.

[0076] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention specification, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A recipe and processing method of a first-class cross-river fish, characterized in that: The following steps are involved: Ingredients: One hanging grass carp weighing about 800 grams is selected, wherein the hanging grass carp should have complete scales, full eyes without whitening, no belly and high activity; Preparation of auxiliary materials: including 80g onion rice (0.3CM×0.3CM), 20g ginger rice, 15g garlic rice, 10g coriander (1CM), 8g red pepper rice (0.3CM×0.3CM), 40g wild pepper section (length 0.5CM), 10g ginger slices, 5g chili powder; Seasoning preparation: including 6 grams of MSG, 6 grams of chicken essence, 20 grams of oyster sauce, 2 grams of pepper, 95 grams of blended oil, 170 grams of steamed fish soy sauce, 30 grams of balsamic vinegar, and 200 grams of water; Cooking step 1: Scale the grass carp, remove the gills, teeth and internal organs, and thoroughly clean the black film in the belly; Cooking step 2: Cut the cleaned grass carp with a knife, making diagonal cuts from head to tail, with each cut about 1.5cm wide, stopping at the main bone; Cooking step 3: Apply cornstarch evenly to each piece of fish and the fish belly, then lift the fish tail and shake it gently to remove excess cornstarch; Cooking step four: Boil water in a pot, add 10 grams of ginger slices, then lift the fish tail, first put the fish head into the water and boil for 8-10 seconds, then put the whole grass carp into the pot and cook on low heat for 2-3 minutes until the ideal cooking effect is achieved.

2. The recipe and processing method of the first-class cross-river fish according to claim 1, characterized in that: The main ingredient selection step also includes further quality inspection of the hanging grass carp.

3. The recipe and processing method of the first-class cross-river fish according to claim 1, characterized in that: In the cooking step 4, the heat is controlled to be low.

4. The recipe and processing method of the first-class cross-river fish according to claim 3 is characterized in that: Do not make any cuts on the belly of the grass carp, and lightly tap the fish head with the back of the knife.

5. The recipe and processing method of the first-class cross-river fish according to claim 1, characterized in that: It also includes the steps of plating and matching seasonings after cooking. Specifically, the cooked grass carp is plated and poured with the prepared seasoning sauce according to taste requirements.

6. The recipe and processing method of the first-class cross-river fish according to claim 1, characterized in that: The main ingredient selection step also includes tracing the source of the grass carp to ensure that the fish comes from pollution-free waters with good water quality and that no banned drugs or additives are used during the breeding process.

7. The recipe and processing method of the first-class cross-river fish according to claim 1, characterized in that: In the auxiliary material preparation step, onion rice, ginger rice, garlic rice, red pepper rice and wild pepper segments all need to be preliminarily cleaned and drained to ensure that the taste is not affected by excessive moisture during cooking.

8. The recipe and processing method of the first-class cross-river fish according to claim 1, characterized in that: In the seasoning preparation step, the blended oil is a mixture of vegetable oil and animal oil in a ratio of 3:1 to provide better flavor and taste.

9. The recipe and processing method of the first-class cross-river fish according to claim 4, characterized in that: After tapping the fish head lightly with the back of a knife, you also need to make a cut on each side of the fish body to allow for better flavoring and to keep the fish shape intact.

10. The recipe and processing method of the first-class cross-river fish according to claim 5, characterized in that: In the steps of plating and seasoning, the method of preparing the seasoning sauce includes mixing monosodium glutamate, chicken essence, oyster sauce, pepper, steamed fish soy sauce, balsamic vinegar and water in a certain proportion, heating to boiling, then adding appropriate amount of chili powder and blending oil, stirring evenly and pouring it on the cooked grass carp.

11. The recipe and processing method of the first-class cross-river fish according to claim 10, characterized in that: When serving, you can also put an appropriate amount of onion shreds and ginger slices on the bottom of the plate to increase the aroma and prevent the fish from sticking to the plate.

12. The recipe and processing method of the first-class cross-river fish according to any one of claims 1 to 11, characterized in that: It also includes steps to thoroughly clean and disinfect the kitchen environment and tools before cooking to ensure food safety and hygiene.