阅读说明：本技术 一种瓦缸鱼及其制作方法 (Crock fish and making method thereof ) 是由 黄佑财 于 2019-11-13 设计创作，主要内容包括：本发明公开了一种瓦缸鱼及其制作方法,主料为鱼；辅料是各类蔬菜,将各类蔬菜提前放入一个耐高温盘内,加入适量的烤鱼汁,把鱼杀好腌制好的鱼放在蔬菜上面一同放入民间瓦罐中进行烤制出来的一种美味烤鱼,只需在罐内底部加入少量天然竹炭燃料,罐底部进风口的地方放置一个小型的鼓风机助燃,罐内温度可达到380度左右的恒温,五分钟左右的时间可同时烤熟三条鱼,因为鱼菜是一同放入罐内烤制的,它们的味道可以相互融入与互补,这样烤出来的鱼不会焦糊,而且鱼肉是鲜嫩美味,烤鱼下面的蔬菜也是任何烹饪方法都很难做出来的美味,烤制过程中不会产生任何的油烟。瓦缸鱼是一个节能,环保,高效,健康的烤鱼制做方法。(The invention discloses a crock fish and a preparation method thereof, wherein fish is used as a main material; the auxiliary materials are various vegetables, the various vegetables are placed into a high-temperature-resistant plate in advance, a proper amount of roasted fish juice is added, the fish which is killed and pickled is placed on the vegetables and is put into a civil tile pot together for roasting, only a small amount of natural bamboo charcoal fuel needs to be added at the bottom of the pot, a small-sized blower is placed at an air inlet at the bottom of the pot for supporting combustion, the temperature in the pot can reach a constant temperature of about 380 ℃, three fishes can be roasted simultaneously within about five minutes, the fish and the vegetables are simultaneously put into the pot for roasting, the tastes of the fishes and the vegetables can be mutually blended and complemented, the roasted fishes cannot be burnt, the fish meat is fresh and tender, the vegetables below the roasted fishes are delicious which can not be easily cooked by any cooking method, and no oil smoke is generated in the roasting process. The crocus sativus is an energy-saving, environment-friendly, efficient and healthy method for making the grilled fish.)

1. A crocus fish comprises a main material and an auxiliary material, and is characterized in that the main material is fish; the adjuvants include Bulbus Allii Cepae, herba Apii Graveolentis, needle Mushroom, bean sprout, bean curd, semen Euphorbiae Fischerianae, rhizoma Solani Tuber osi, yellow wine, light soy sauce, dark soy sauce, white vinegar, Bulbus Allii and rhizoma Zingiberis recens.

2. A method for preparing the aquarium fish tile as claimed in claim 1, which comprises the following steps;

s1: firstly, selecting a purple sand crock with the height of 1.1 meter, the width of 0.92 meter and the caliber of 0.51 meter, adding aluminum skin into the crock to prevent dust generated during baking from blowing to the surface of fish, and arranging a 60-watt small fan at the air inlet of the crock to help charcoal in the crock to burn quickly;

s2: heating the tile cylinder, filling charcoal in a charcoal barrel at the bottom in the tile cylinder and igniting, and braking by using a fan to enable the charcoal to be rapidly combusted, wherein the temperature in the tile cylinder reaches 200-;

s3: preparing ingredients, namely bottoming with an iron plate with the length of 32 cm, the width of 27 cm and the depth of 4 cm, adding needle mushrooms, bean sprouts, bean curds, Chinese sprangles and wolfberries, and adding 1 jin of soup stock for later use;

s4: preparing a fish pickling material, namely cutting garlic and ginger, putting the cut garlic and ginger into a bowl filled with yellow wine, light soy sauce, dark soy sauce and white vinegar, fully stirring, adding chicken essence and salt, and standing for 20 minutes for later use;

s5: pretreating fish, namely breaking the killed fish from the middle of the back of the fish by using a knife, removing internal organs, cleaning, cutting flower knives on two sides of the fish to make the fish meat tasty, then uniformly coating a salted fish material on each part of the fish body, placing the salted fish on an iron plate with the fish belly downward and the back of the fish upwards rinsing clear oil;

s6: putting the basic material with the fish and the iron plate into a tile cylinder by a clamp, covering the opening of the cylinder with the iron plate, baking, brushing flat oil for about 2 minutes, closing a fan after brushing oil for the second time, covering the cover with the fan, braising for one minute, baking the fish and the vegetables uniformly, and taking the fish and the vegetables out of the cylinder;

s7: and (3) after taking out of the jar, putting 2 pieces of the burnt charcoal clamp into a fish roasting rack, putting the roasted fish on the fish roasting rack, adding fish juices with different tastes, scattering barbecue materials, shallots and onions, spraying high-temperature bright oil, and putting caraway on the mixture to obtain the dish.

The technical field is as follows:

the invention relates to the field of grilled fish, in particular to crocus sativus and a making method thereof.

Background art:

grilled fish is a dish. The raw materials mainly comprise fish, mushroom, tomato and the like. The method is a method for cooking after roasting fish, and the cooking mode realizes 'one roasting and two stewing'. The existing grilled fish has single function, is often placed in a grilled fish plate after being cooked by an oil pan, cannot make the fish taste more delicious by the traditional mode, needs to pickle fish meat in advance, has oil smoke in the cooking process, can influence the taste of the fish meat, cannot be mixed with traditional Chinese medicinal materials, cannot increase the health performance of the fish meat, and has overlong time, low efficiency and slow speed for cooking one grilled fish.

The invention content is as follows:

the invention aims to overcome the defects of the prior art and provide a crock fish and a manufacturing method thereof so as to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a crocus fish comprises main material and adjuvant, wherein the main material is fish; the adjuvants include Bulbus Allii Cepae, herba Apii Graveolentis, needle Mushroom, bean sprout, bean curd, semen Euphorbiae Fischerianae, rhizoma Solani Tuber osi, yellow wine, light soy sauce, dark soy sauce, white vinegar, Bulbus Allii and rhizoma Zingiberis recens.

A preparation method of crocus sativus comprises the following specific steps;

s1: firstly, selecting a purple sand crock with the height of 1.1 meter, the width of 0.92 meter and the caliber of 0.51 meter, adding aluminum skin into the crock to prevent dust generated during baking from blowing to the surface of fish, and arranging a 60-watt small fan at the air inlet of the crock to help charcoal in the crock to burn quickly;

s2: heating the tile cylinder, filling charcoal in a charcoal barrel at the bottom in the tile cylinder and igniting, and braking by using a fan to enable the charcoal to be rapidly combusted, wherein the temperature in the tile cylinder reaches 200-;

s3: preparing ingredients, namely bottoming with an iron plate with the length of 32 cm, the width of 27 cm and the depth of 4 cm, adding needle mushrooms, bean sprouts, bean curds, Chinese sprangles and wolfberries, and adding 1 jin of soup stock for later use;

s4: preparing a fish pickling material, namely cutting garlic and ginger, putting the cut garlic and ginger into a bowl filled with yellow wine, light soy sauce, dark soy sauce and white vinegar, fully stirring, adding chicken essence and salt, and standing for 20 minutes for later use;

s5: pretreating fish, namely breaking the killed fish from the middle of the back of the fish by using a knife, removing internal organs, cleaning, cutting flower knives on two sides of the fish to make the fish meat tasty, then uniformly coating a salted fish material on each part of the fish body, placing the salted fish on an iron plate with the fish belly downward and the back of the fish upwards rinsing clear oil;

s6: putting the basic material with the fish and the iron plate into a tile cylinder by a clamp, covering the opening of the cylinder with the iron plate, baking, brushing flat oil for about 2 minutes, closing a fan after brushing oil for the second time, covering the cover with the fan, braising for one minute, baking the fish and the vegetables uniformly, and taking the fish and the vegetables out of the cylinder;

s7: and (3) after taking out of the jar, putting 2 pieces of the burnt charcoal clamp into a fish roasting rack, putting the roasted fish on the fish roasting rack, adding fish juices with different tastes, scattering barbecue materials, shallots and onions, spraying high-temperature bright oil, and putting caraway on the mixture to obtain the dish.

The invention has the beneficial effects that: the crock fish is a delicious grilled fish baked in a crock, the internal mechanism of the crock is improved, the improved crock only needs to add six-element natural bamboo charcoal fuel at the bottom of the crock, the temperature in the crock can reach the constant temperature of 380 ℃, three fish can be grilled at the same time within about five minutes, each grilled fish is provided with eight vegetable ingredients and is grilled together, because the fish and the vegetables are baked together in the crock, the taste of the fish and the vegetables can be mutually fused and complemented, the grilled fish can not be burnt, the fish meat is fresh, tender and delicious, the vegetables under the grilled fish are delicious which can not be easily made by any cooking method, no oil smoke is generated in the baking process, meanwhile, the pickling materials are prepared from more than ten traditional Chinese medicinal materials and natural spices, the hotpot seasoning for the grilled fish is also prepared from the spices and other healthy food materials, the crocus sativus is prepared by decocting for more than five hours, and by using the pickling material, the grilled fish can be quickly deodorized without being pickled in advance, so that the effect of medicine and food supplementation is achieved.

The specific implementation mode is as follows:

the following detailed description of the preferred embodiments of the present invention is provided to enable those skilled in the art to more readily understand the advantages and features of the present invention and to clearly define the scope of the invention.