阅读说明：本技术 一种锡纸鲶鱼的制作配方及制作方法 (Preparation formula and preparation method of catfish made of tinfoil ) 是由 李百林 于 2019-10-16 设计创作，主要内容包括：本发明公开了一种锡纸鲶鱼的制作配方及制作方法,解决的问题是目前鲶鱼的做法简单,吃法单一,不能满足人们的味觉需求,容易造成鲶鱼的营养流失,破坏鲶鱼的原有味道,肉质不够鲜嫩。本发明包括以下重量的原料：整条鲶鱼1.5~1.8斤,葱丝3~10克、香菜段3~10克、盐0.5~2克、味精2~6克、鸡精2~6克、生抽15~60克、老抽5~20克、姜3~10克、花椒0.5~2克、大料0.5~2、泰椒沫1.5~6克、牛肉粉1.5~6克、鸡肉粉1.5~6克、料酒5~20克、调料油5~20克。本发明采用锡纸包裹鲶鱼后进行炭烤的方式制作鲶鱼,能够让鱼的味道更加的集中,味道也会更加鲜美。(The invention discloses a preparation formula and a preparation method of a tin-paper catfish, and solves the problems that the existing catfish is simple in preparation method and single in eating method, cannot meet taste requirements of people, is easy to cause nutrition loss of the catfish, destroys the original taste of the catfish, and is not fresh and tender enough in meat quality. The invention comprises the following raw materials by weight: 1.5-1.8 jin of whole catfish, 3-10 g of shredded scallion, 3-10 g of coriander section, 0.5-2 g of salt, 2-6 g of monosodium glutamate, 2-6 g of chicken essence, 15-60 g of light soy sauce, 5-20 g of dark soy sauce, 3-10 g of ginger, 0.5-2 g of pepper, 0.5-2 g of aniseed, 1.5-6 g of Thai pepper powder, 1.5-6 g of beef powder, 1.5-6 g of chicken powder, 5-20 g of cooking wine and 5-20 g of seasoning oil. The catfish is prepared by wrapping the catfish with the tinfoil and then baking the catfish with the charcoal, so that the catfish can be concentrated in taste and delicious in taste.)

1. The preparation formula of the tin-paper catfish is characterized by comprising the following raw materials by weight: 1.5-1.8 jin of the whole catfish, and seasoning: 3-10 g of chopped scallion, 3-10 g of caraway, 0.5-2 g of salt, 2-6 g of monosodium glutamate, 2-6 g of chicken essence, 15-60 g of fresh soy sauce, 15-60 g of light soy sauce, 5-20 g of dark soy sauce, 3-10 g of ginger, 0.5-2 g of pepper, 0.5-2 g of aniseed, 1.5-6 g of Thai pepper powder, 1.5-6 g of beef powder, 1.5-6 g of chicken powder, 2-6 g of Xianweibao, 5-20 g of cooking wine, 5-20 g of seasoning oil, 3-10 g of garlic powder, 3-10 g of chive powder and 1.5-6 g of Thai pepper powder.

2. The catfish cassiterite production formula according to claim 1, wherein the catfish cassiterite production formula comprises the following components: 1.6 jin of the whole catfish, and seasoning: 6 g of shredded scallion, 6 g of caraway, 1 g of salt, 4 g of monosodium glutamate, 4 g of chicken essence, 35 g of first-grade fresh soy sauce, 35 g of light soy sauce, 12 g of dark soy sauce, 6 g of ginger, 1 g of pepper, 1 g of aniseed, 4 g of Thai pepper powder, 4 g of beef powder, 4 g of chicken powder, 4 g of Xianweibao, 10 g of cooking wine, 10 g of seasoning oil, 6 g of garlic powder, 6 g of chive powder and 6 g of Thai pepper powder.

3. The method for making catfish according to any of claims 1-2, characterized in that it comprises the following steps: firstly, selecting a catfish with the weight of 1.5-1.8 jin, removing gills, removing internal organs, cutting a flower knife, and putting into a tin foil bag; secondly, seasoning is added into the tin paper bag in the step I: 3-10 g of shredded scallion, 3-10 g of caraway, 0.5-2 g of salt, 2-6 g of monosodium glutamate, 2-6 g of chicken essence, 15-60 g of fresh soy sauce, 15-60 g of light soy sauce, 5-20 g of dark soy sauce, 3-10 g of ginger, 0.5-2 g of pepper, 0.5-2 g of aniseed, 1.5-6 g of Thai pepper powder, 1.5-6 g of beef powder, 1.5-6 g of chicken powder, 2-6 g of delicate flavor treasure, 5-20 g of cooking wine and 5-20 g of seasoning oil, then stacking and sealing tin paper bags, and placing the tin paper bags into carbon and baking the tin paper bags for 15 minutes.

4. The method for making catfish according to claim 3, wherein: and step two, after the catfish and seasoning tin-coated paper bag is baked by charcoal fire, opening the tin-coated paper bag for serving, and after serving, spreading 3-10 g of garlic powder, 3-10 g of chive powder and 1.5-6 g of Thai pepper powder on the catfish for eating.

Technical Field

The invention relates to the field of food, in particular to a making formula and a making method of a silurus asotus.

Background

Catfish is an aquatic product with rich nutrients, delicious taste, relatively low cost and rich nutrients including lecithin, protein, amino acids essential to human body, calcium, phosphorus, zinc, magnesium, iron, iodine, etc. Because the protein contained in the catfish is easy to be attracted and utilized by the human body, the abundant phospholipid can nourish the brain to benefit intelligence, and the microelements such as calcium, phosphorus, zinc and the like are also the main components of the bone cell metabolism of the human body, the catfish can relieve the fatigue of the human body and increase the activity by properly eating the catfish, and is cheap and delicious; the catfish is sweet in taste and warm in nature and has the effects of tonifying middle-jiao and yang, promoting urination, treating edema and the like; the catfish not only has rich nutrition like other fish, but also has tender meat quality and more protein and fat, and has better food therapy effect on weak, weak and malnutrition people. And the catfish is a good product for promoting lactation, has the functions of nourishing yin and blood, tonifying middle-jiao energy, stimulating appetite and inducing diuresis, and is a necessary food for postpartum diet therapy and nourishing. However, the existing method for cooking catfish is simple, steaming, stewing, soup boiling, braising, meat ball making and the like are generally adopted, the method for cooking the catfish leads to single eating method of the catfish and can not meet the taste requirement of people, the method for braising, stewing and soup boiling can easily cause nutrition loss of the catfish, the original taste of the catfish is damaged, the meat quality is not fresh and tender enough, and the requirement of people on the original taste and flavor of food can not be met.

Disclosure of Invention

The technical problems to be solved by the invention are that the existing catfish is simple in preparation method and single in eating method, cannot meet the taste requirements of people, cannot meet the requirements of people on various food tastes, is easy to cause the nutrition loss of the catfish, destroys the original taste of the catfish, and is not fresh and tender enough in meat quality, and the preparation formula and the preparation method of the tin-paper catfish are provided.

In order to solve the technical problems, the invention adopts the following technical scheme: a preparation formula of a silurus meridionalis comprises the following raw materials by weight: 1.5-1.8 jin of the whole catfish, and seasoning: 3-10 g of chopped scallion, 3-10 g of caraway, 0.5-2 g of salt, 2-6 g of monosodium glutamate, 2-6 g of chicken essence, 15-60 g of fresh soy sauce, 15-60 g of light soy sauce, 5-20 g of dark soy sauce, 3-10 g of ginger, 0.5-2 g of pepper, 0.5-2 g of aniseed, 1.5-6 g of Thai pepper powder, 1.5-6 g of beef powder, 1.5-6 g of chicken powder, 2-6 g of Xianweibao, 5-20 g of cooking wine, 5-20 g of seasoning oil, 3-10 g of garlic powder, 3-10 g of chive powder and 1.5-6 g of Thai pepper powder.

1.6 jin of the whole catfish, seasoning: 6 g of shredded scallion, 6 g of caraway, 1 g of salt, 4 g of monosodium glutamate, 4 g of chicken essence, 35 g of first-grade fresh soy sauce, 35 g of light soy sauce, 12 g of dark soy sauce, 6 g of ginger, 1 g of pepper, 1 g of aniseed, 4 g of Thai pepper powder, 4 g of beef powder, 4 g of chicken powder, 4 g of Xianweibao, 10 g of cooking wine, 10 g of seasoning oil, 6 g of garlic powder, 6 g of chive powder and 6 g of Thai pepper powder.

A method for making a catfish with tinfoil comprises the following steps: firstly, selecting a catfish with the weight of 1.5-1.8 jin, removing gills, removing internal organs, cutting a flower knife, and putting into a tin foil bag; secondly, seasoning is added into the tin paper bag in the step I: 3-10 g of shredded scallion, 3-10 g of caraway, 0.5-2 g of salt, 2-6 g of monosodium glutamate, 2-6 g of chicken essence, 15-60 g of fresh soy sauce, 15-60 g of light soy sauce, 5-20 g of dark soy sauce, 3-10 g of ginger, 0.5-2 g of pepper, 0.5-2 g of aniseed, 1.5-6 g of Thai pepper powder, 1.5-6 g of beef powder, 1.5-6 g of chicken powder, 2-6 g of delicate flavor treasure, 5-20 g of cooking wine and 5-20 g of seasoning oil, then stacking and sealing tin paper bags, and placing the tin paper bags into carbon and baking the tin paper bags for 15 minutes. The invention selects the catfish with the size of 1.5 jin to 1.8 jin when selecting the catfish, so that the meat quality of the catfish with the size is the most fresh and tender, because the meat of the small catfish is too tender, and the meat quality of the large catfish is too thick and is not tasty.

And step two, after the catfish and seasoning tin-coated paper bag is baked by charcoal fire, opening the tin-coated paper bag for serving, and after serving, spreading 3-10 g of garlic powder, 3-10 g of chive powder and 1.5-6 g of Thai pepper powder on the catfish for eating.

The method for making the catfish by baking the catfish with the charcoal after wrapping the catfish with the tin foil can enable the taste of the catfish to be more concentrated and the taste to be more delicious, removes fishy smell of the catfish with cooking wine, caraway, ginger and the like in the baking process, retains the original delicate flavor of fish, and enables the fish to be fresh, tender and fragrant after the tin foil is opened.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without inventive effort based on the embodiments of the present invention, are within the scope of the present invention.