Spice formula of top-pouring grilled fish and processing technology of top-pouring grilled fish

Abstract

The invention discloses a spice formula and a processing technology of top-pouring grilled fish, and belongs to the technical field of grilled fish spices, the processing technology of the top-pouring grilled fish comprises the following steps: mixing animal oil and vegetable oil, heating to 120 DEG C, then adding aged thick broad-bean sauce, mixing, secondarily heating to 125 DEG C, then adding chili, old rice wine, rock sugar and Chinese prickly ash, and uniformly stirring; turning off the fire to reduce the temperature of the grilled fish sauce to 110 DEG C, adding special spice powder, uniformly stirring, and braising for 5 hours; and mixing the grilled fish sauce with water to form sauce water, adding various prepared foodstuffs into the sauce water, cooking thoroughly, and spraying the cooked foodstuffs on the grilled fish. When the grilled fish sauce is made, heating is conducted twice, multiple raw materials are matched, and particularly after special spice powder is added, braising is conducted for 5 hours, so that the sauce is rich in fragrance and rich in layer. Unique flavor is added for subsequent grilled fish, and taste experience is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of grilled fish spices, and particularly to a spice formula for grilled fish with toppings and its processing technology. Background Art

[0002] As a popular food among consumers, grilled fish with toppings occupies a certain share in the catering market. Currently, there are various forms of common processing technologies for grilled fish with toppings on the market, but there are some deficiencies in the production of sauces and the production process of grilled fish.

[0003] The production process of most traditional sauces for grilled fish with toppings is simple, only using common basic seasonings, such as ordinary broad bean paste, chili peppers, Chinese prickly ash, etc., simply mixed, without fully considering the combination and synergistic effect of spices. The lack of fine processing of spices and specific boiling processes results in a single sauce flavor and insufficient layering, unable to meet consumers' demands for rich taste experiences. Summary of the Invention

[0004] Embodiments of the present invention provide a spice formula for grilled fish with toppings and its processing technology to solve the problems in the prior art.

[0005] Embodiments of the present invention adopt the following technical solutions: A spice formula for grilled fish with toppings includes: a grilled fish sauce, which is composed of aged broad bean paste, animal oil, vegetable oil, chili peppers, aged rice wine, rock sugar, and Chinese prickly ash; a spice powder, which is made by grinding star anise, fennel, tsaoko fruit, cinnamon, lemongrass, dried tangerine peel, cinnamon leaves, angelica dahurica, and malt material; wherein, the spice powder is mixed into the grilled fish sauce and mixed with water to form the spice formula.

[0006] Preferably, the weight portion content ratio of the grilled fish sauce is: 4 parts of aged broad bean paste, 14 parts of animal oil, 26 parts of vegetable oil, 6 parts of chili peppers, 0.2 parts of aged rice wine, 0.1 parts of rock sugar, and 0.5 parts of Chinese prickly ash.

[0007] Preferably, the weight portion content ratio of the spice powder is: 8 parts of star anise, 10 parts of fennel, 6 parts of tsaoko fruit, 6 parts of cinnamon, 6 parts of lemongrass, 5 parts of dried tangerine peel, 4 parts of cinnamon leaves, 4 parts of angelica dahurica, and 10 parts of malt material.

[0008] A processing technology for grilled fish with toppings using the spice formula includes the following steps: S1: Preparation of the grilled fish sauce: Mix animal oil and vegetable oil and heat to 120 °C, then add aged broad bean paste and heat again to 125 °C for the second time, and then add chili peppers, aged rice wine, rock sugar, and Chinese prickly ash and stir evenly; S2: Turn off the heat to make the grilled fish sauce cool to 110 °C, add the special spice powder and stir evenly, and simmer for 5 hours; S3: Fish processing: Select fresh fish. After slaughtering, remove the scales, gills and internal organs, rinse thoroughly with clean water, and make several cuts on both sides of the fish body; S4: Put the processed fish into a basin, add Chinese prickly ash water to soak and remove the fishy smell; then soak it in beer in situ to tenderize the meat; S5: Prepare a 2% salt water solution, soak the processed fish in the salt water for 30 - 40 minutes. Then take out the soaked fish and squeeze it to make the fish meat gradually show a flaky shape; S6: Roast the fish; S7: Mix the roasted fish sauce with water to form a sauce water, add various prepared ingredients to the sauce water and cook them, then pour it over the roasted fish.

[0009] Preferably, when making the spice powder, first powder star anise, fennel, tsaoko fruit, cinnamon, lemongrass, dried tangerine peel, cinnamon leaves and dahurian angelica root, then mix them evenly, and then add malt material and powder them again.

[0010] Preferably, use a special bacterial material to carry out low-temperature fermentation on the roasted fish sauce.

[0011] Preferably, the ratio of the sauce water is 1000g of water for every 200g of roasted fish sauce.

[0012] The above at least one technical solution adopted in the embodiments of the present invention can achieve the following beneficial effects: When making the roasted fish sauce, two heatings and the combination of various raw materials, especially the 5-hour simmering after adding the special spice powder, make the sauce have a strong fragrance and rich layers. It adds a unique flavor to the subsequent roasted fish and enhances the taste experience. In addition, removing the fishy smell with Chinese prickly ash water and tenderizing with beer effectively improve the taste of the fish meat, making it more tender. Soaking in 2% salt water and squeezing make the fish meat flaky, which not only further removes the fishy smell but also increases the surface area of the fish meat, making it easier for the sauce and seasonings to penetrate into the fish meat. Specific embodiments

[0013] To further elaborate on the technical means and effects adopted by the present invention to achieve the predetermined invention purpose, the following preferred embodiments will describe in detail the specific embodiments, structures, features and their effects of the present invention as follows.

[0014] The embodiments of the present invention provide a spice formula for fish with toppings, which mainly consists of roasted fish sauce and spice powder.

[0015] The roasted fish sauce is composed of aged broad bean paste, animal oil, vegetable oil, chili peppers, old rice wine, rock sugar and Chinese prickly ash; in some practical applications, the weight part content ratio of the roasted fish sauce is: 4 parts of aged broad bean paste, 14 parts of animal oil, 26 parts of vegetable oil, 6 parts of chili peppers, 0.2 part of old rice wine, 0.1 part of rock sugar, and 0.5 part of Chinese prickly ash.

[0016] The spice powder is composed of ground star anise, fennel, tsaoko fruit, cinnamon, lemongrass, dried tangerine peel, bay leaves, dahurian angelica root and malt powder; in some practical applications, the weight part content ratio of the spice powder is: 8 parts of star anise, 10 parts of fennel, 6 parts of tsaoko fruit, 6 parts of cinnamon, 6 parts of lemongrass, 5 parts of dried tangerine peel, 4 parts of bay leaves, 4 parts of dahurian angelica root, 10 parts of malt powder.

[0017] Among them, the spice powder is mixed into the grilled fish sauce and mixed with clear water to form this spice formula.

[0018] A processing technology for grilled fish with toppings, using the above spice formula, includes the following steps: S1: Preparation of the grilled fish sauce: Mix animal oil and vegetable oil and heat to 120 °C, then add aged broad bean paste and heat again to 125 °C for the second time, stirring constantly during this period to stir out the sauce aroma and red oil of the broad bean paste. Then add chili peppers, old rice wine, rock sugar and Chinese prickly ash and stir evenly; S2: Turn off the heat to let the grilled fish sauce cool to 110 °C, add the special spice powder and stir evenly, then simmer for 5 hours; the long-term simmering promotes the full diffusion of spice molecules into the sauce, making the sauce aroma richer and more intense.

[0019] S3: Fish processing: Select fresh fish, after slaughtering, remove the scales, gills and internal organs, rinse clean with clear water, and make several cuts on both sides of the fish body; S4: Put the processed fish into a basin, soak it in Chinese prickly ash water for 15 - 20 minutes, and effectively remove the fishy smell with the special smell of Chinese prickly ash. Then pour out the Chinese prickly ash water and soak it in beer in situ. The enzymes and malt components in the beer can tenderize the meat, soak it for 10 - 15 minutes to make the fish meat taste smoother.

[0020] S5: Prepare brine with a concentration of 2%, put the processed fish into the brine and soak it for 30 - 40 minutes to make the fish meat absorb an appropriate amount of salt, season it preliminarily and enhance the water retention. Take out the soaked fish, wrap it with a clean gauze, and use an appropriate tool to squeeze it moderately to make the fish meat gradually show a flaky shape, which is not only more flavorful, but also can further squeeze out some blood water to enhance the fishy smell removal effect. Then take out the soaked fish and squeeze the fish to make the fish meat gradually show a flaky shape; S6: Grilled fish, this step is an existing technology, and different tools can be used according to personal style, such as ovens, baking pans, barbecue grills, etc.

[0021] S7: Mix the grilled fish sauce and water in a certain proportion (such as 200g sauce with 1000g water), heat to boiling and then turn to low heat and cook for 5 - 8 minutes to make sauce water. Prepare food materials such as enoki mushrooms, agaric, bean skin, luncheon meat, konjac noodles according to personal taste, wash and cut them, and put them into the sauce water to cook until done.

[0022] In this embodiment, when making grilled fish sauce, the two heatings and the combination of various raw materials, especially the 5-hour stewing after adding the special spice powder, make the sauce rich in flavor and layers. It adds a unique flavor to the subsequent grilled fish and enhances the taste experience. In addition, the fish taste is effectively improved by removing the fishy smell with pepper water and tenderizing with beer, making it more tender. The fish meat is soaked and squeezed in 2% salt water to make it garlic clove-shaped, which not only further removes the fishy smell, but also increases the surface area of ​​the fish meat, making it easier for sauces and seasonings to penetrate into the fish meat.

[0023] In some practical applications, based on the production process of the above spice powder, it is further optimized. Specifically, the star anise, fennel, grass fruit, cinnamon, lemongrass, tangerine peel, bay leaf and angelica are ground into powder and mixed evenly, and then 10 parts of the malt are added and ground into powder. Firstly, the main spices are ground into powder separately and then mixed, which can ensure that the flavor of each spice is retained independently and completely, making the flavor of the final spice powder more stable and avoiding the malt material from affecting the overall flavor too much; In addition, the texture, density and particle characteristics of malt are different from those of spices such as star anise and cardamom. Spices such as star anise are relatively hard in texture and may have coarse particles after powdering; while malt may be relatively soft and looser in texture. If they are mixed and powdered at the beginning, it is difficult to ensure the uniformity of the final mixture due to the different forces and degree of crushing during the grinding process. After the main spices are mixed evenly, and then the malt is added to the powder separately, the malt can be evenly distributed in the mixed spice powder system, avoiding the situation of too much or too little malt in some parts, and ensuring that the flavor of each part of the spice powder is consistent.

[0024] In other practical applications, special bacteria are used to ferment grilled fish sauce at low temperature.

[0025] During the fermentation process, microbial metabolism produces a variety of flavor substances, such as esters, alcohols, organic acids, etc., which make the aroma of grilled fish sauce more intense, complex and mellow. In addition, microorganisms decompose macromolecules such as protein and fat in the sauce, turning them into small molecules such as amino acids and fatty acids. Amino acids increase the umami flavor of the sauce, making it more delicious and mellow; fatty acids make the sauce taste smoother and more moisturizing.

[0026] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Although the present invention has been disclosed as a preferred embodiment as above, it is not used to limit the present invention. Any technical personnel in this field can make some changes or modify the technical contents disclosed above into equivalent embodiments without departing from the scope of the technical solution of the present invention. However, any brief modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A spice formula for fish with toppings, characterized in that, Comprising: A grilled fish sauce, which is composed of aged broad bean paste, animal oil, vegetable oil, chili peppers, aged rice wine, rock sugar, and Chinese prickly ash. A spice powder, which is composed of ground star anise, fennel seeds, tsaoko fruit, Chinese cinnamon, lemongrass, dried tangerine peel, cinnamon leaves, dahurian angelica root, and malt material. Wherein, the spice powder is mixed into the grilled fish sauce and mixed with water to form this spice formula.

2. The spice formula of a fish with toppings according to claim 1, characterized in that, The weight portion content ratio of the grilled fish sauce is: 4 parts of aged broad bean paste, 14 parts of animal oil, 26 parts of vegetable oil, 6 parts of chili peppers, 0.2 part of aged rice wine, 0.1 part of rock sugar, and 0.5 part of Chinese prickly ash.

3. The spice formula for a fish with toppings according to claim 1, characterized in that, The weight portion content ratio of the spice powder is: 8 parts of star anise, 10 parts of fennel seeds, 6 parts of tsaoko fruit, 6 parts of Chinese cinnamon, 6 parts of lemongrass, 5 parts of dried tangerine peel, 4 parts of cinnamon leaves, 4 parts of dahurian angelica root, and 10 parts of malt material.

4. A processing technology for grilled fish with toppings, adopting the spice formula described in any one of claims 1-3, characterized in that, Including the following steps: S1: Preparation of the grilled fish sauce: Mix the animal oil and vegetable oil and heat to 120°C, then add the aged broad bean paste and mix and reheat to 125°C, and then add chili peppers, aged rice wine, rock sugar, and Chinese prickly ash and stir evenly. S2: Turn off the heat to let the grilled fish sauce cool to 110°C, add the special spice powder and stir evenly and simmer for 5 hours. S3: Fish processing: Select fresh fish, after slaughter, remove the fish scales, gills, and internal organs, rinse clean with water, and make several cuts on both sides of the fish body. S4: Put the processed fish into a basin, add Chinese prickly ash water to soak and remove the fishy smell; then soak in situ with beer to tenderize the fish meat. S5: Prepare a 2% brine, put the processed fish into the brine and soak for 30 - 40 minutes. Then take out the soaked fish and squeeze the fish to make the fish meat gradually show a flaky shape. S6: Grill the fish. S7: Mix the grilled fish sauce with water to form a sauce water, add various prepared ingredients to the sauce water and cook until done, and pour it on the grilled fish.

5. The processing technology of a fish with toppings according to claim 4, characterized in that, When making the spice powder, first grind star anise, fennel seeds, tsaoko fruit, Chinese cinnamon, lemongrass, dried tangerine peel, cinnamon leaves, and dahurian angelica root into powder and mix evenly, and then add the malt material and grind again.

6. The processing technology of a fish with toppings according to claim 4, characterized in that Use a special bacterial material to ferment the grilled fish sauce at a low temperature.

7. The processing technology of a fish with toppings according to claim 4, characterized in that, The ratio of the sauce water is 1000g of water per 200g of grilled fish sauce.