阅读说明：本技术 一种村姑鱼的制备方法 (Preparation method of village croaker ) 是由 龚创奇 于 2019-11-19 设计创作，主要内容包括：本发明涉及村姑烤鱼制备技术领域,尤其涉及一种村姑鱼的制备方法,包括以下步骤：S1预处理：将选定的鱼进行处理；S2调味：对鱼身进行处理；S3：将S2中得到的鱼身放入锡纸卡盘中,放入生姜,烘烤,添加五香粉及八角,再烘烤,生姜与鱼身的重量比例为0.05:1,五香粉与鱼身的重量比例为0.08:1,八角与鱼身的重量比例为0.1:1；S4后处理：在鱼身上均匀洒上香菜及饮用水,静置10～15min,香菜与鱼身的重量比例为0.05:1,饮用水与鱼身的重量比例为0.2:1；S5成品：在鱼身均匀洒上味剂,烘烤。本发明通过在制备过程中加入制好的味剂,可简单方便的进行添味瓜子,同时味剂为独立制作,分离式的做法使得整体卫生状况较佳,且使用方便简单,制备出的鱼味道鲜美,营养丰富。(The invention relates to the technical field of preparation of grilled fish with villages and girls, in particular to a preparation method of the grilled fish with villages and girls, which comprises the following steps: s1 pretreatment: treating the selected fish; s2 seasoning: processing the fish body; s3: putting the fish body obtained in the step S2 into a tin paper chuck, adding ginger, baking, adding five-spice powder and aniseed, and baking again, wherein the weight ratio of the ginger to the fish body is 0.05:1, the weight ratio of the five-spice powder to the fish body is 0.08:1, and the weight ratio of the aniseed to the fish body is 0.1: 1; and S4 post-processing: uniformly spraying caraway and drinking water on the fish body, and standing for 10-15 min, wherein the weight ratio of the caraway to the fish body is 0.05:1, and the weight ratio of the drinking water to the fish body is 0.2: 1; s5 finished product: spraying flavoring agent on fish body, and baking. The prepared flavoring agent is added in the preparation process, so that the melon seeds can be flavored simply and conveniently, meanwhile, the flavoring agent is prepared independently, the integral sanitary condition is better by a separated method, the use is convenient and simple, and the prepared fish is delicious in taste and rich in nutrition.)

1. A preparation method of village croissants is characterized by comprising the following steps:

s1 pretreatment: cutting the selected fish along the fishbone into two halves, cleaning the fish body, removing scales, viscera and fish head, cleaning and draining;

s2 seasoning: cutting a knife edge at every 3-5 cm of the fish body, uniformly coating the fish body with seasoning salt, wherein the weight ratio of the seasoning salt to the fish body is 0.2:1, then pouring a flavoring agent, uniformly soaking the fish body, wherein the weight ratio of the flavoring agent to the fish body is 2:1, stirring once every 40-60 min of soaking, and repeating for 3-5 times;

s3 baking: putting the fish body obtained in the S2 into a tin paper chuck, putting 3-5 pieces of ginger, then putting into an oven, baking for 15-25 min at 200-330 ℃, taking out, adding five-spice powder and an aniseed, baking for 15-25 min at 200-330 ℃, wherein the weight ratio of the ginger to the fish body is 0.05:1, the weight ratio of the five-spice powder to the fish body is 0.08:1, and the weight ratio of the aniseed to the fish body is 0.1: 1;

and S4 post-processing: taking out the fish body obtained in the step S3, uniformly spraying caraway and drinking water on the fish body, and standing for 10-15 min, wherein the weight ratio of the caraway to the fish body is 0.05:1, and the weight ratio of the drinking water to the fish body is 0.2: 1;

s5 finished product: and (4) uniformly spraying flavoring agents on the fish bodies obtained in the step (S4), wherein the weight ratio of the caraway to the fish bodies is 1.5:1, adding the mixture into a microwave oven for baking, and baking for 5-10 min to obtain the village croakers.

2. The method of claim 1, wherein in step S2, the fish body is cut every 4cm, and uniformly coated with flavoring salt at a weight ratio of 0.2:1, and then soaked with flavoring agent at a weight ratio of 2:1, and the soaking is repeated 4 times with stirring every 50 min.

3. The method for preparing village croissants according to claim 1, wherein in S3, the fish body obtained in S2 is placed in a tin paper chuck, 4 pieces of ginger are placed in the tin paper chuck, then the fish body is placed in an oven and baked for 20min at 250 ℃, then the fish body is taken out and added with five-spice powder and aniseed, the fish body is baked for 20min at 250 ℃, the weight ratio of the ginger to the fish body is 0.05:1, the weight ratio of the five-spice powder to the fish body is 0.08:1, and the weight ratio of the aniseed to the fish body is 0.1: 1.

4. The method of claim 1, wherein in S4, the fish body obtained in S3 is taken out, and the caraway and drinking water are uniformly sprinkled thereon, and left to stand for 13min, wherein the weight ratio of caraway to fish body is 0.05:1, and the weight ratio of drinking water to fish body is 0.2: 1.

5. The method of claim 1, wherein the flavoring agent is prepared by the steps of:

s1: mixing green Chinese prickly ash, tsaoko powder, ginger, garlic and scallion, shredding, and stirring and mixing the materials with wine to obtain a mixture A;

s2: adding salad oil to 50-60 ℃, and then adding monosodium glutamate, sesame oil, five spice powder and cinnamon into the mixture in S1 to obtain a mixture B;

s3: bottling the mixture B for use to obtain the flavoring agent.

6. The method for preparing village croaker according to claim 5, wherein the ratio of green zanthoxylum bungeanum, tsaoko powder, ginger, garlic, scallion, salad oil, monosodium glutamate, sesame oil, five spice powder and cinnamon is 2: 1: 3: 1: 1: 3: 1: 1: 2: 1.

Technical Field

The invention relates to the technical field of village croissants, and particularly relates to a preparation method of the village croissants.

Background

The village croaker, namely the roasted fish, is a method for making special fish from Lishui city in Zhejiang province, is delicious in taste, combines three cooking technologies of pickling, roasting and stewing, is a special snack with unique taste and rich nutrition, has rich protein, carbohydrate and fat, and is rich in a large amount of dietary fibers, calcium, sodium and iron elements.

However, the existing farmer croissants are complicated to prepare, and the sanitary state of the farmer croissants is poor in the odorizing process, so that the quality of the final finished product is poor.

Therefore, we propose a preparation method of the village croaker to solve the above problems.

Disclosure of Invention

The invention aims to solve the defects in the prior art and provides a preparation method of the spotted maigre.

In order to achieve the purpose, the invention adopts the following technical scheme:

the invention provides a preparation method of a village croaker, which comprises the following steps:

s1 pretreatment: cutting the selected fish along the fishbone into two halves, cleaning the fish body, removing scales, viscera and fish head, cleaning and draining;

s2 seasoning: cutting a knife edge at every 3-5 cm of the fish body, uniformly coating the fish body with seasoning salt, wherein the weight ratio of the seasoning salt to the fish body is 0.2:1, then pouring a flavoring agent, uniformly soaking the fish body, wherein the weight ratio of the flavoring agent to the fish body is 2:1, stirring once every 40-60 min of soaking, and repeating for 3-5 times;

s3 baking: putting the fish body obtained in the S2 into a tin paper chuck, putting 3-5 pieces of ginger, then putting into an oven, baking for 15-25 min at 200-330 ℃, taking out, adding five-spice powder and an aniseed, baking for 15-25 min at 200-330 ℃, wherein the weight ratio of the ginger to the fish body is 0.05:1, the weight ratio of the five-spice powder to the fish body is 0.08:1, and the weight ratio of the aniseed to the fish body is 0.1: 1;

and S4 post-processing: taking out the fish body obtained in the step S3, uniformly spraying caraway and drinking water on the fish body, and standing for 10-15 min, wherein the weight ratio of the caraway to the fish body is 0.05:1, and the weight ratio of the drinking water to the fish body is 0.2: 1;

s5 finished product: and (4) uniformly spraying flavoring agents on the fish bodies obtained in the step (S4), wherein the weight ratio of the caraway to the fish bodies is 1.5:1, adding the mixture into a microwave oven for baking, and baking for 5-10 min to obtain the village croakers.

Preferably, cutting every 4cm of the fish body, uniformly coating the fish body with flavoring salt at a weight ratio of 0.2:1, pouring flavoring agent, uniformly soaking the fish body at a weight ratio of 2:1, stirring every 50min, and repeating for 4 times.

Preferably, the fish body obtained in the step S2 is placed in a tin paper chuck, 4 pieces of ginger are placed in the tin paper chuck, then the fish body is placed in an oven and baked for 20min at the temperature of 250 ℃, then the fish body is taken out and added with five-spice powder and aniseed, and the fish body is baked for 20min at the temperature of 250 ℃, wherein the weight ratio of the ginger to the fish body is 0.05:1, the weight ratio of the five-spice powder to the fish body is 0.08:1, and the weight ratio of the aniseed to the fish body is 0.1: 1.

Preferably, the fish body obtained in S3 is taken out, caraway and drinking water are uniformly sprinkled on the fish body, and the fish body is kept still for 13min, wherein the weight ratio of the caraway to the fish body is 0.05:1, and the weight ratio of the drinking water to the fish body is 0.2: 1.

Preferably, the preparation method of the flavoring agent comprises the following steps:

s1: mixing green Chinese prickly ash, tsaoko powder, ginger, garlic and scallion, shredding, and stirring and mixing the materials with wine to obtain a mixture A;

s2: adding salad oil to 50-60 ℃, and then adding monosodium glutamate, sesame oil, five spice powder and cinnamon into the mixture in S1 to obtain a mixture B;

s3: bottling the mixture B for use to obtain the flavoring agent.

Preferably, the proportion of the green pepper, the tsaoko powder, the ginger, the garlic, the scallion, the salad oil, the monosodium glutamate, the sesame oil, the five spice powder and the cassia bark is 2: 1: 3: 1: 1: 3: 1: 1: 2: 1.

compared with the prior art, the prepared flavoring agent is added in the preparation process, so that the melon seeds can be flavored simply and conveniently, meanwhile, the flavoring agent is prepared independently, the separated method ensures that the whole sanitary condition is better, the use is convenient and simple, and the prepared fish is delicious in taste and rich in nutrition.

Detailed Description

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In case of conflict, the present specification, including definitions, will control. When "mass, concentration, temperature, time, or other value or parameter is expressed as a range, preferred range, or as a range defined by a list of upper preferable values and lower preferable values, this is to be understood as specifically disclosing all ranges formed from any pair of any upper range limit or preferred value and any lower range limit or preferred value, regardless of whether ranges are separately disclosed. For example, a range of 1 to 50 should be understood to include any number, combination of numbers, or subrange selected from 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, or 50, and all fractional values between the above integers, e.g., 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, and 1.9. With respect to sub-ranges, specifically consider "nested sub-ranges" that extend from any endpoint within the range. For example, nested sub-ranges of exemplary ranges 1-50 may include 1-10, 1-20, 1-30, and 1-40 in one direction, or 50-40, 50-30, 50-20, and 50-10 in another direction. "

The present invention will be further illustrated with reference to the following specific examples.