Method for grilling fish with tea soup

Abstract

The invention discloses a method for grilling fish with tea soup, and relates to the technical field of food processing, and the method comprises the following steps: A, fish treatment: selecting fresh and alive fish, removing scales, gills and viscera, cleaning, cutting a knife, and soaking with longjing tea soup; b, baking: baking by adopting an electric oven; c, stir-frying: stir-frying ginger, scallion and garlic, adding white tea soup, boiling, reducing the juice, and turning off fire; and D, fusing and shaping: putting the fully cooked grilled fish into a grilling tray, pouring the condiment, stewing with small fire to enable the grilled fish to absorb part of tea soup flavor, taking the grilled fish out of the pot, and embellishing side dishes. The invention relates to a method for grilling fish with tea soup, and provides a processing technology of grilled fish with tea soup, which is low in fat, healthy, fresh and lasting in tea soup flavor, fresh and tender in meat quality, efficient in preparation and controllable in parameters, and the health attribute and quality stability of products are improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a tea soup baked fish method. BACKGROUND

[0002] With the upgrading of catering consumption, consumers' demand for baked fish products is changing from traditional single flavor (such as spicy, garlic, etc. Heavy sauce baked flavor) to "health, flavor diversification, and taste hierarchy". Tea soup flavor gradually becomes the innovation direction of baked fish category because it has fresh taste, nutritional properties, and regional characteristics (such as herbal tea soup, mushroom soup, etc.). At the same time, the standardization, scale, and quality stability of food preparation in the chain catering industry continue to improve. The traditional baked fish process relying on manual experience has been difficult to adapt to the needs of industrial production, and it is urgent to solve the three core demands of "flavor fusion, quality controllability, and efficient mass production".

[0003] Currently, the mainstream technology of baked fish preparation is mainly "baking first and then mixing / stewing" and "baking while brushing sauce". The combination of tea soup and baked fish is mostly limited to "baked fish product with tea soup dipping" or "simple stewing fusion", and there is no mature and targeted processing technology system, which restricts the standardization and quality upgrading of tea soup baked fish category.

[0004] The deficiencies of existing tea soup baked fish preparation technology solve the following key problems: 1. Traditional baked fish mostly uses high-oil baking method, which has high oil content and does not meet the healthy dietary needs, and is prone to cause fish skin to be hard and dry and meat to be old and dry. 2. Tea soup preparation mostly relies on heavy salt and sauce to enhance flavor, which has thick and heavy flavor and easy loss of nutrition. At the same time, the adaptability of tea soup and baked fish is poor, and the soup is easy to become turbid and have flavor after heating. 3. The process steps are complicated, the heating time is long, the energy consumption is large, and there is no clear parameter control standard, so the quality fluctuates greatly. SUMMARY

[0005] The purpose of the present application is to provide a tea soup baked fish method to solve the problems raised in the background.

[0006] To achieve the above purpose, the present application provides the following technical solution: a tea soup baked fish method, comprising: A. Fish processing: select fresh fish, remove scales, gills, and internal organs, clean, draw a knife, and soak in Longjing tea soup; B. Baking: use an electric oven to bake; C. Frying: fry ginger, onion, and garlic, add white tea soup, boil, and then turn off the heat; D. Fusion and shaping: put the fully cooked baked fish into a baking tray, pour in the base material, and stew on low heat to allow the baked fish to absorb part of the tea soup flavor. After taking out of the pot, decorate with side dishes.

[0007] In a further embodiment, in step A, 60-degree Longjing tea soup is used. The Longjing tea soup is brewed according to a certain ratio and cooled to 60 degrees Celsius before being used to soak the processed fish for 15 minutes.

[0008] In a further embodiment, the brewing of Longjing tea in step A is as follows: First, pretreatment: Rinse 8-10 parts by weight of pre-Qingming Longjing tea leaves quickly once with 30℃ warm water for ≤10 seconds to remove surface dust without losing the tea aroma, and drain the water for later use. Secondly, brewing Longjing tea: Add 150-180 parts by weight of 80-degree purified water to a pot, add the pre-treated Longjing tea leaves, and keep the temperature constant for 12-15 minutes. The steeping time should be precise to ensure that the tea aroma is fully infused into the water and that the tea leaves are not overcooked. Finally, filter the Longjing tea base: After brewing, filter with a fine mesh to remove Longjing tea residue and obtain a clear Longjing tea base liquid.

[0009] In a further embodiment, the cutting in step A is done with a shallow cut to avoid the meat falling apart.

[0010] In a further embodiment, the temperature in step B is controlled at 380°C, and the fish is baked for 8-12 minutes until the skin is slightly charred and the flesh is fully cooked.

[0011] In a further embodiment, the white tea soup in step C is prepared in advance according to a certain ratio.

[0012] In a further embodiment, the preparation of white tea in step C is as follows: First, white tea pretreatment: 12-15 parts by weight of white tea leaves are quickly rinsed once with 40℃ warm water within 10 seconds and then drained. Secondly, brewing the white tea base: Add 900-1000 parts by weight of purified water to a pot, heat it to 100°C over high heat, turn off the heat, add the pre-treated white tea leaves, cover the pot and steep for 18-20 minutes. Steeping rather than boiling avoids the white tea from becoming mushy and developing an off-flavor, and fully releases the fresh tea aroma and nutrients. Finally, the white tea base is filtered: after steeping, it is filtered through a fine mesh to remove the white tea leaves and residue, resulting in a clear white tea base liquid. The temperature is then allowed to drop naturally to 80-85℃ for later use, completely replacing traditional stock as the core base for the soup.

[0013] In a further embodiment, step D involves simmering over low heat for 3-5 minutes.

[0014] Compared with the prior art, the beneficial effects of the present invention are: This invention relates to a tea-infused grilled fish method. It utilizes a dual-tea process of "Longjing tea to awaken the fish + white tea broth base," completely replacing the traditional "cooking wine to remove fishy smell + high-quality broth to enhance freshness" approach. The method precisely removes fishy smell and locks in freshness through the refreshing aroma of Longjing tea, while the delicate freshness of white tea forms the base of the broth. This achieves a deep fusion of tea aroma with the fish and broth, while maintaining low salt and fat content, preserving the original flavor of the ingredients and the nutritional activity of the tea. Distinguishing itself from the traditional heavy use of sauces and high-quality broth in grilled fish seasoning, this invention provides a low-fat, healthy, refreshing, and long-lasting tea-infused grilled fish processing technology that produces tender fish with efficient preparation and controllable parameters, thus improving the product's health attributes and quality stability. Detailed Implementation

[0015] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0016] This embodiment provides a method for grilling fish with tea broth, including: A. Fish Preparation: Select fresh fish, remove scales, gills, and internal organs, clean thoroughly, and make shallow cuts to prevent the flesh from falling apart. Steep the fish in Longjing tea broth (60°C). Prepare the Longjing tea broth according to the specified ratio, let it cool to 60°C, and then steep the fish for 15 minutes. Simultaneously, prepare the Longjing tea: First, pre-treatment: Quickly rinse 8-10 parts by weight of pre-Qingming Longjing tea leaves once with 30°C warm water (≤10 seconds) to remove surface dust and preserve aroma. Drain and set aside. Second, brewing the Longjing fish-awakening liquid: Add 150-180 parts by weight of 80°C purified water to a pot, add the pre-treated Longjing tea leaves, and maintain this temperature for 12-15 minutes. Precise steeping time ensures the tea aroma is fully infused into the water without overcooking the tea leaves. Finally, filtering the Longjing tea base: After brewing, filter through a fine sieve to remove tea residue, obtaining a clear Longjing tea base liquid.

[0017] B. Baking: Use an electric oven to bake at 380℃ for 8-12 minutes until the fish skin is slightly charred and the flesh is fully cooked.

[0018] C. Sautéing the Ingredients: Sauté ginger, scallions, and garlic until fragrant. Add white tea broth, bring to a boil, then reduce the liquid and turn off the heat. Prepare the white tea broth in advance according to the following proportions: First, pre-treat the white tea: Quickly rinse 12-15 parts by weight of white tea leaves once with 40℃ warm water (within 10 seconds), then drain. Second, brew the white tea base: Add 900-1000 parts by weight of purified water to a pot and heat over high heat to 100℃. After turning off the heat, add the pre-treated white tea leaves, cover the pot, and steep for 18-20 minutes. Steeping, not boiling, avoids overcooking the white tea and developing unpleasant flavors, allowing the fresh aroma and nutrients to fully release. Finally, filter the white tea base: After steeping, filter through a fine-mesh sieve to remove any tea leaf residue, obtaining a clear white tea base liquid. Allow the temperature to naturally drop to 80-85℃ and set aside. This base will completely replace traditional stock as the core base for the broth.

[0019] D. Integration and shaping: Place the fully cooked grilled fish in a baking pan, pour in the base sauce, and simmer over low heat for 3-5 minutes to allow the grilled fish to absorb some of the tea soup flavor. Garnish with side dishes after serving.

[0020] It is important to emphasize that the essential ingredient, the core carrier of the dual-tea process, is indispensable for ensuring the core effects of removing fishy smells, enhancing freshness, and blending flavors.

[0021] 1. Longjing Tea for Removing Fishy Odor: Fresh fish (preferably boneless, tender-fleshed varieties such as catfish): 1000 parts by weight, net weight after scaling, gills, and viscera removal, with a fish body thickness controlled at 2-3cm to ensure even penetration of the two tea components. The Longjing tea broth is used to invigorate the fish marinade, effectively removing fishy odor and locking in freshness, replacing traditional cooking wine and highlighting the aroma of Longjing tea. Longjing tea leaves: Pre-Qingming grade 1, free of impurities: selected tender buds, with a fresh and mellow aroma, free of bitterness. Furthermore, the two teas enhance freshness; white tea replaces traditional stock, creating a clean and refreshing base flavor, with the flavors of the two teas blending layer by layer.

[0022] White tea base, used as a substitute for stock, enhances freshness and aroma, with a delicate and lasting fragrance. White tea leaves: High mountain Shoumei, Grade 1 quality: intact buds and leaves, high freshness, no stale taste.

[0023] The seasonings are lightly blended to enhance the flavor of the two teas without overpowering them: low-sodium light soy sauce, brewed grade, no additives; 20-25 parts by weight, to enhance freshness and flavor without being too salty, thus avoiding cloudiness in the broth. Light spices: used in small amounts to enhance aroma without any spiciness or off-flavors, perfectly complementing the refreshing base of the two teas.

[0024] The core principle of the dual-tea process: The principle of Longjing tea for removing fishy odor and locking in freshness: A. Longjing tea contains natural tea polyphenols and theanine. Tea polyphenols have extremely strong deodorizing activity, quickly decomposing fishy substances (such as trimethylamine) in fish, replacing the alcohol used in traditional cooking wine for deodorization, while leaving no alcohol residue or off-flavors. B. Precisely controlling the brewing temperature of Longjing tea at 55-60℃ maximizes the release of tea polyphenols and fresh tea aroma, avoiding the extraction of bitterness at high temperatures; achieving a triple effect of "removing fishy odor + locking in freshness + infusing tea aroma".

[0025] In addition, the principle of white tea replacing broth for enhancing freshness is as follows: A. White tea is rich in natural amino acids (such as theanine), which are the core flavor-enhancing components. The content of white tea far exceeds that of ordinary tea. It is heat-resistant and can fully release amino acids, replacing the logic of traditional broth that relies on animal protein and fat for flavor enhancement, achieving "low-fat freshness" without the heavy and greasy feeling of broth; B. White tea adopts a "heat-resistant" process to avoid damaging the activity of amino acids, while retaining the elegant aroma of white tea, which is highly compatible with the tender taste of fish and meat, forming a dual fusion of "tea freshness + meat freshness".

[0026] With the core of the "Longjing tea to awaken fish + white tea soup base" dual tea process, it completely replaces the traditional "cooking wine to remove fishy smell + high broth to enhance freshness" solution. The fresh aroma of Longjing tea precisely removes fishy smell and locks in freshness, while the delicate freshness of white tea creates the soup base, achieving "deep integration of tea aroma with fish and soup base". At the same time, it is low in salt and fat, preserving the original flavor of the ingredients and the nutritional activity of tea, which is different from the traditional seasoning logic of grilled fish that emphasizes sauce and high broth.

[0027] For example, A, core process 1 - Longjing tea to awaken fish, replaces cooking wine to remove fishy smell, infuses the fish with tea aroma, and locks in freshness and tenderness.

[0028] 1. Preparation of Longjing Awakening Liquid: Precise temperature and time control to enhance the aroma of Longjing tea and avoid bitterness.

[0029] 1. Pre-treatment of Longjing tea: Quickly rinse 8-10 parts by weight of pre-Qingming Longjing tea leaves once with 30℃ warm water for ≤10 seconds to remove surface dust without losing the tea aroma, then drain and set aside. 2. Brewing Longjing Tea: Add 150-180 parts by weight of 80-degree purified water to a pot, add the pre-treated Longjing tea leaves, and keep the temperature constant for 12-15 minutes (the steeping time is precise to ensure that the tea aroma is fully infused into the water and the tea leaves are not overcooked).

[0030] 3. Filtration of Longjing Tea Base: After brewing, filter with a fine mesh to remove Longjing tea residue and obtain a clear Longjing tea base liquid.

[0031] B. Core Process 2 - White Tea Soup Base Preparation: Replaces traditional high-quality tea soup base, offering a fresh and invigorating tea aroma and flavor, with temperature control to lock in the fragrance.

[0032] White tea base brewing, focusing on enhancing freshness and preserving the activity and crispness of white tea, serves as a substitute for stock. White tea pretreatment: Quickly rinse 12-15 parts by weight of white tea leaves once with 40℃ warm water (within 10 seconds), then drain. White tea base brewing: Add 900-1000 parts by weight of purified water to a pot and heat over high heat to 100℃. After turning off the heat, add the pretreated white tea leaves, cover, and steep for 18-20 minutes. Steeping, not boiling, avoids overcooking the white tea and developing off-flavors, fully releasing its fresh aroma and nutrients. Finally, white tea base filtration: After steeping, filter through a fine-mesh sieve to remove tea residue, obtaining a clear white tea base liquid. Allow the temperature to naturally drop to 80-85℃ and set aside. This completely replaces traditional stock as the core base for the soup.

[0033] C. More importantly, pre-treatment of the fish is necessary: 1. Remove the scales, gills, and internal organs from a 1500g portion of fresh live fish (thoroughly remove the black membrane and bloodline to avoid any fishy smell). After cleaning, pat the surface dry with kitchen paper. Make 45° diagonal cuts on both sides of the fish (cut to the middle layer of the fish meat, with a spacing of 2.5cm to open up the muscle channels and facilitate the penetration of Longjing ingredients). 2. Filtering and setting the fish soaking solution: After soaking, remove the fish and set aside.

[0034] D. Grilled Fish: 1. Preheat oven: Turn on the hot air circulation oven and preheat to 175-180℃ for 8 minutes (to ensure stable oven temperature); 2. Place the fish in the grilling tongs and bake in the oven for 8 minutes until golden brown on both sides.

[0035] In summary, this method effectively removes fishy odors and enhances freshness: Replacing cooking wine with Longjing tea achieves "tea aroma to remove fishy odors + no alcohol residue," thoroughly eliminating the fishy smell while incorporating the refreshing aroma of Longjing tea, without the off-flavors of traditional cooking wine; replacing stock with white tea uses the natural amino acids of white tea to enhance freshness, resulting in a light and refreshing broth without the heaviness and greasiness of stock. The synergy of the two teas allows the fish and broth to blend together, resulting in a purer flavor. Secondly, the flavor fusion effect is excellent: the dual-tea process achieves a layered fusion of "Longjing tea infused into the fish, white tea infused into the broth." The fish itself carries the refreshing aroma of Longjing tea, which, combined with the fresh and refreshing white tea broth, deeply penetrates the original flavor of the fish, without any flavor separation. The taste is clearly layered (Longjing aroma + white tea freshness + tender fish), refreshing and not greasy, without bitterness, showing significant differentiation.

[0036] Furthermore, its health benefits include: no cooking wine, no traditional stock (reducing animal fat intake), low salt and low fat (salt usage is significantly lower than traditional processing methods), preserving the polyphenols, amino acids, and other nutrients in Longjing and white tea, and containing no artificial additives, meeting the needs of a healthy diet and suitable for those on a weight-loss or light-meal diet. It also offers standardized benefits: precise quantification of parameters for the entire process of brewing the two teas; marinating temperature and weight; and soup base preparation, replacing the experience-based operations of traditional cooking wine usage and stock preparation.

[0037] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for grilling fish with tea broth, characterized in that, include: A. Fish preparation: Select fresh fish, remove scales, gills, and internal organs, clean them thoroughly, make incisions, and brew with Longjing tea broth; B. Baking: Using an electric oven; C. Sautéing the ingredients: Sauté ginger, scallions, and garlic until fragrant, add white tea broth, bring to a boil, reduce the sauce until thickened, then turn off the heat. D. Integration and shaping: Place the fully cooked grilled fish in a baking pan, pour in the base sauce, and simmer over low heat to allow the grilled fish to absorb some of the flavor of the tea soup. Garnish with side dishes after serving.

2. The method for grilling fish with tea broth according to claim 1, characterized in that, In step A, 60-degree Longjing tea soup is used. The Longjing tea soup is brewed according to the ratio and cooled to 60 degrees before being used to soak the processed fish for 15 minutes.

3. The method for roasting fish with tea broth according to claim 2, characterized in that, In step A, the preparation of Longjing tea leaves is as follows: First, pretreatment: Rinse 8-10 parts by weight of pre-Qingming Longjing tea leaves quickly once with 30℃ warm water for ≤10 seconds to remove surface dust without losing the aroma of the tea. Drain the water and set aside. Secondly, brewing Longjing tea: Add 150-180 parts by weight of 80-degree purified water to a pot, add the pre-treated Longjing tea leaves, and keep the temperature constant for 12-15 minutes. The steeping time should be precise to ensure that the tea aroma is fully infused into the water and that the tea leaves are not overcooked. Finally, filter the Longjing tea base: After brewing, filter with a fine mesh to remove Longjing tea residue and obtain a clear Longjing tea base liquid.

4. The method for grilling fish with tea broth according to claim 1, characterized in that, In step A, shallow cuts are used to make the incisions to prevent the meat from falling apart.

5. The method for grilling fish with tea broth according to claim 1, characterized in that, In step B, the temperature is controlled at 380℃, and the fish is baked for 8-12 minutes until the skin is slightly charred and the flesh is fully cooked.

6. The method for grilling fish with tea broth according to claim 1, characterized in that, In step C, the white tea soup is prepared in advance according to the specified proportions.

7. The method for grilling fish with tea broth according to claim 6, characterized in that, In step C, the preparation of white tea soup is as follows: First, white tea pretreatment: 12-15 parts by weight of white tea leaves are quickly rinsed once with 40℃ warm water within 10 seconds and then drained. Secondly, brewing the white tea base: Add 900-1000 parts by weight of purified water to a pot, heat it to 100°C over high heat, turn off the heat, add the pre-treated white tea leaves, cover the pot and steep for 18-20 minutes. Steeping rather than boiling avoids the white tea from becoming mushy and developing an off-flavor, and fully releases the fresh tea aroma and nutrients. Finally, the white tea base is filtered: after steeping, it is filtered through a fine sieve to remove the white tea leaves and residue, resulting in a clear white tea base liquid. The temperature is then allowed to drop naturally to 80-85℃ for later use, completely replacing traditional stock as the core base for the soup.

8. The method for grilling fish with tea broth according to claim 1, characterized in that, In step D, simmer over low heat for 3-5 minutes.