一种黑鱼食品的加工方法

Processing method of black fish foodstuff

Abstract

本发明公开了一种黑鱼食品的加工方法,它是按300重量份的黑鱼计所用调味料组成包括:面酱15~25份,酱油10~20份,白糖10~15份,食盐4~6份,葱4~6份,姜4~6份,八角茴香2~3份,色拉油25~35份,菊花25~35份。以加工300份黑鱼原料计,先将100份糯米在90~100℃水中浸泡3小时备用;再将黑鱼切段后与糯米混合,然后放入上述调味料组合物,搅拌均匀后蒸3~4小时即可。本发明是在直隶官府筵席的特别菜品“糯米蒸鱼”基础上研发出的一道美食,其色泽红亮,香气浓郁,肉质鲜嫩,米有鱼香,鱼有米香,回味悠长,同时由于糯米、菊花的协调作用,具有养肝明目、延年益寿等功效,具有显著的社会经济效益和推广价值。
The invention discloses a process for making black fish food product, wherein each 300 weight parts of the product comprises flour paste 15-25 parts, soy sauce 10-20 parts, white sugar 10-15 parts, table salt 4-6 parts, green onion 4-6 parts, ginger 4-6 parts, Chinese anise 2-3 parts, salad oil 25-35 parts and chrysanthemum flower 25-35 parts. The preparing process comprises the steps of immersing 100 parts of glutinous rice into 90-100 deg C water, cutting black fish it into chunks and mixing with glutinous rice, charging quelite composition, stirring homogeneously and steaming 3-4 hours.

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    CN-102871031-AJanuary 16, 2013邵卫星Snakehead Chinese yam porridge and processing technology thereof