The invention discloses a quick roast fish formula and a roast fish process, which relates to the field of food processing. The specific steps of the roast fish are to heat the pot, add the ingredients of the old oil to the golden yellow, and make the refined oil, and add the spices at 70 degrees to get the refined oil after 2.5 hours, and add the garlic and ginger. After 25 minutes stir fry, add the pepper and millet pepper, heat up to 70 C, stir fry for 15 minutes, make it color, and finally add the remaining ingredients of the fish raw material in the formula. After the fish slaughter and wash, drain, apply a layer of oil on the outer surface of the fish, and put the gold Pomfret in the roast fish ingredients for 4 hours, and then put it in the special roast fish oven. The roasted fish with the roast fish ingredients formula has the taste of fragrant, spicy, spicy, and non greasy, and has the advantages of promoting digestion and enhancing appetite. The fish processed by this method is crisp and tender, and the ingredients are uniform and balanced.
【技术实现步骤摘要】
一种快捷的烤鱼配方及烤鱼工艺
:本专利技术涉及一种快捷的烤鱼配方及烤鱼工艺,属于食品加工领域。
技术介绍
:金鲳鱼的营养丰富,食之味美,故人们普遍爱吃。但金鲳鱼的产地繁多,不同地方的鱼,不同的做法具有不同的口感及保健功能,并不是人人清楚。主要有红烧,慢炖,做汤,清蒸这些烹饪方法。上述烹饪方法有的所需时间长,有的工艺比较复杂,有的烹饪过程中鱼的味道入味并非很均匀,不适合餐馆、酒店、大批量一次性食用。
技术实现思路
:针对上述问题,本专利技术要解决的技术问题是提供一种方便快捷,美味无穷的烤鱼配方及烤鱼工艺。本专利技术的一种快捷的烤鱼配方包括三大原料,老油原料、香料和烤鱼原料,所述的老油原料、香料和烤鱼原料分别由如下重量份的原料组成:老油原料:菜籽油35-40份,豆油18-20份,老姜1-2份,大蒜1-3份,大葱0.5-2份,红葱头1-4份,洋葱2-5份,豆瓣10-15份,料酒1-4份,米酒2-5份,小米椒1-3份;香料:香果0.1-2份,草果0.1-1份,白寇0.5-1.5份,红寇0.4-1.6份,香叶0.5-1.8份,香草0.1-1.5份,香毛草0.3-1.5份,紫苏0.2-1.5份,薄荷0.1-1.5份,三奈0.3-1.5份,丁香0.5-1.8份,砂仁0.1-3份,豆蘧0.5-2.5份,千里香0.5-4.5份,陈皮1.0-2.5份,大茴0.5-3.5份,小茴0.1-0.5份,八角0.5-2.5份,桂皮1.2-2.0份,毕卜0.3-1.5份,紫草0.5-2.5份;烤鱼原料:红油5-25份,辣椒3.0-5.5份,泡椒0.3-1.5份,小米椒0.5-2.5份,姜末0 ...
【技术保护点】
一种快捷的烤鱼配方,其特征在于:所述的烤鱼配方包括三大原料,老油原料、香料和烤鱼原料,所述的老油原料、香料和烤鱼原料分别由如下重量份的原料组成:老油原料:菜籽油35‑40份,豆油18‑20份,老姜1‑2份,大蒜1‑3份,大葱0.5‑2份,红葱头1‑4份,洋葱2‑5份,豆瓣10‑15份,料酒1‑4份,米酒2‑5份,小米椒1‑3份;香料:香果0.1‑2份,草果0.1‑1份,白寇0.5‑1.5份,红寇0.4‑1.6份,香叶0.5‑1.8份,香草0.1‑1.5份,香毛草0.3‑1.5份,紫苏0.2‑1.5份,薄荷0.1‑1.5份,三奈0.3‑1.5份,丁香0.5‑1.8份,砂仁0.1‑3份,豆蘧0.5‑2.5份,千里香0.5‑4.5份,陈皮1.0‑2.5份,大茴0.5‑3.5份,小茴0.1‑0.5份,八角0.5‑2.5份,桂皮1.2‑2.0份,毕卜0.3‑1.5份,紫草0.5‑2.5份;烤鱼原料:红油5‑25份,辣椒3.0‑5.5份,泡椒0.3‑1.5份,小米椒0.5‑2.5份,姜末0.1‑3.5份,蒜末0.1‑3.5份,香辣酱0.5‑2.5份,蚝油0.5‑2.5份,花椒2‑8份,豉油0.8‑ ...
【技术特征摘要】
1.一种快捷的烤鱼配方,其特征在于:所述的烤鱼配方包括三大原料,老油原料、香料和烤鱼原料,所述的老油原料、香料和烤鱼原料分别由如下重量份的原料组成:老油原料:菜籽油35-40份,豆油18-20份,老姜1-2份,大蒜1-3份,大葱0.5-2份,红葱头1-4份,洋葱2-5份,豆瓣10-15份,料酒1-4份,米酒2-5份,小米椒1-3份;香料:香果0.1-2份,草果0.1-1份,白寇0.5-1.5份,红寇0.4-1.6份,香叶0.5-1.8份,香草0.1-1.5份,香毛草0.3-1.5份,紫苏0.2-1.5份,薄荷0.1-1.5份,三奈0.3-1.5份,丁香0.5-1.8份,砂仁0.1-3份,豆蘧0.5-2.5份,千里香0.5-4.5份,陈皮1.0-2.5份,大茴0.5-3.5份,小茴0.1-0.5份,八角0.5-2.5份,桂皮1.2-2.0份,毕卜0.3-1.5份,紫草0.5-2.5份;烤鱼原料:红油5-25份,辣椒3.0-5.5份,泡椒0.3-1.5份,小米椒0.5-2.5份,姜末0.1-3.5份,蒜末0.1-3.5份,香辣酱0.5-2.5份,蚝油0.5-2.5份,花椒2-8份,豉油0.8-5.5份,孜然0.1-1.0份,香油2-8份,胡椒0.1-2.5份,味精0.1-1.5份,鸡精0....
【专利技术属性】
技术研发人员:许嘉兴,
申请(专利权)人:海南翔泰食品科技有限公司,
类型:发明
国别省市:海南,46
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