CN100444751C - Process for making vinous flavour fish jerky - Google Patents
Process for making vinous flavour fish jerky Download PDFInfo
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- CN100444751C CN100444751C CNB2006100482141A CN200610048214A CN100444751C CN 100444751 C CN100444751 C CN 100444751C CN B2006100482141 A CNB2006100482141 A CN B2006100482141A CN 200610048214 A CN200610048214 A CN 200610048214A CN 100444751 C CN100444751 C CN 100444751C
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Abstract
The invention discloses a preparing method of bouquet preserved fish, which comprises the following steps: mincing 250g silver carp meat, adding 15g mushroom, 15g magnolia piece and 15g watered sea cucumber, adding 20g egg, stirring to prepare round pie with diameter at 2cm, frying in the plant oil at 160 deg.c, adding water and flavoring composition, placing the fried pie in the dish, boiling for 5-8 min through middle flare.
Description
Technical field
The present invention relates to the preparation method of vinous flavour fish jerky.
Background technology
Fish is human protein's important source, and its nutritive value is very high, and is very popular, and people adopt various cooking methods to enjoy its delicious food, has formed the goods of different separately characteristics and local flavor, has enriched people's material and culture and has enjoyed.But because the difference of spice and processing method, formed taste and characteristic have very big-difference, also lack certain dietotherapy medicinal efficacy simultaneously.
Summary of the invention
The invention provides a kind of is that the aroma prepared of primary raw material is strong with the variegated carp fish, delicious flavour, and have the preparation method that tonifying kidney and benefiting sperm, establishing-Yang are treated the fish dried meat of impotence, moistening dryness for relaxing bowels effect.
The present invention seeks to realize like this: the preparation method of this vinous flavour fish jerky is characterized in that the weight composition of oppressing the used flavouring composition of major ingredient by the variegated carp of 250 weight portions comprises:
25～35 parts of shao-hsing rice wine, 5～7 parts of salt, 2～4 parts of monosodium glutamates, 8～12 parts of the reds sage root, 8～12 parts of RADIX POLYGONI MULTIFLORI PREPARATAs;
After 250 weight portion variegated carps flesh of fish major ingredient minced, add and be cut into 15 parts of mushrooms of fourth, 15 portions of water-soaked bamboo slices and 15 parts of waterishlogged Stichopus japonicus, it is clear to add 20 parts of eggs again, makes the cake of diameter 2cm after stirring, and explodes golden yellow taking-up standby it in 160 ℃ vegetable oil then; Put 30～40 parts of vegetable oil in the pot, oil temperature is put into each component of above-mentioned flavouring composition during to 130～150 ℃ successively, adds 40～60 parts in water, will explode good cake then and put into, and boils with moderate heat then to get final product in 5～8 minutes.
The weight of described flavouring composition is formed and is comprised: 30 parts of shao-hsing rice wine, 6 parts of salt, 3 parts of monosodium glutamates, 10 parts of the reds sage root, 10 parts of RADIX POLYGONI MULTIFLORI PREPARATAs.
Described vegetable oil adopts salad oil.
The variegated carp fish that the present invention adopts belongs to high protein, low fat, low cholesterol fish, the snow-white delicacy of meat, contain unrighted acid, amino acid, and the trace element that strengthens human mind, to cleaning and softening blood vessel, reduction blood fat and brain tonic, delaying senility all is highly profitable.
The flat flavor of mushroom is sweet, nontoxic, the effect of have beneficial gas qi-restoratives, strengthening the spleen and stomach, invigorating blood circulation.The sea cucumber flavor is sweet, salty, warm in nature, has the effect of tonifying kidney and benefiting sperm, establishing-Yang treatment impotence, moistening dryness for relaxing bowels.
Red sage root nature and flavor: gas is put down and is fallen bitter.Have broken place blood, give birth to new blood, peaceful tire, the menstruation regulating arteries and veins removes effects such as dysphoria with smothery sensation.
The effect that RADIX POLYGONI MULTIFLORI PREPARATA has benefiting essence-blood, filling liver kidney, detoxifcation, preventing malaria, relaxes bowel.Be used for that the deficiency of blood is sallow, under the soreness and weakness of waist and knees, seminal emission band, kidney deficiency and liver, vertigo, poliosis, chronic malaria, ulcer scrofula, the dry constipation of intestines etc.And can be used for treating illnesss such as hypertension, coronary sclerosis.
The technological progress that the present invention obtains: the present invention is at discovery and arrangement and uses for reference Qianrong Zhili in period governor and affix one's name to one cuisines developing on special vegetable " vinous flavour fish jerky " basis of local authorities' banquet, its color and luster is pale yellow, bright salty soft tender, aroma is strong, long times of aftertaste, and have nourshing blood and promoting blood circulation, invigorate the kidney and stop nocturnal emission, beneficial nourishing liver, softening blood vessel, reduction blood fat and brain tonic, Dietotherapy health effect such as delay senility, firmly get liking of consumers in general, have significant social economic benefit and promotional value.
The specific embodiment
The present invention will be further described below in conjunction with specific embodiment.
Embodiment 1: after 250 weight portion variegated carps flesh of fish major ingredient is minced, add and be cut into 15 parts of mushrooms of the square fourth of 0.1cm, 15 portions of water-soaked bamboo slices and 15 parts of waterishlogged Stichopus japonicus, it is clear to add 20 parts of eggs again, make the cake of diameter 2～3cm after stirring, in 160 ℃ vegetable oil, explode golden yellow taking-up standby it then; Put vegetable oil 30 gram in the pot, the oil temperature is put into shao-hsing rice wine 30 grams during to 140 ℃, salt 6 grams, and monosodium glutamate 3 grams, the red sage root 10 grams, RADIX POLYGONI MULTIFLORI PREPARATA 10 grams, and add water 50 grams are put into fried good cake, boil with moderate heat then to get final product in 6 minutes.
Embodiment 2: the present embodiment difference from Example 1 is to put vegetable oil 35 gram in the pot, and the oil temperature is put into shao-hsing rice wine 25 grams, salt 5 grams during to 130 ℃, monosodium glutamate 2 grams, the red sage root 8 grams, RADIX POLYGONI MULTIFLORI PREPARATA 8 grams, and add water 40 gram, and fried good cake is put into, boil with moderate heat then and got final product in 5 minutes.
Embodiment 3: the present embodiment difference from Example 1 is to put vegetable oil 40 gram in the pot, and the oil temperature is put into shao-hsing rice wine 35 grams, salt 7 grams during to 150 ℃, monosodium glutamate 4 grams, the red sage root 12 grams, RADIX POLYGONI MULTIFLORI PREPARATA 12 grams, and add water 60 gram, and fried good cake is put into, boil with moderate heat then and got final product in 8 minutes.
Claims (3)
1. the preparation method of a vinous flavour fish jerky is characterized in that forming by the weight of the used flavouring composition of variegated carp flesh of fish major ingredient of 250 weight portions and comprises:
25～35 parts of shao-hsing rice wine, 5～7 parts of salt, 2～4 parts of monosodium glutamates, 8～12 parts of the reds sage root, 8～12 parts of RADIX POLYGONI MULTIFLORI PREPARATAs;
After 250 weight portion variegated carps flesh of fish major ingredient minced, add and be cut into 15 parts of mushrooms of fourth, 15 portions of water-soaked bamboo slices and 15 parts of waterishlogged Stichopus japonicus, it is clear to add 20 parts of eggs again, makes the cake of diameter 2cm after stirring, and explodes golden yellow taking-up standby it in 160 ℃ vegetable oil then; Put 30～40 parts of vegetable oil in the pot, oil temperature is put into each component of above-mentioned flavouring composition during to 130～150 ℃ successively, adds 40～60 parts in water, will explode good cake then and put into, and boils with moderate heat then to get final product in 5～8 minutes.
2. the processing method of vinous flavour fish jerky according to claim 1 is characterized in that the weight composition of described flavouring composition comprises: 30 parts of shao-hsing rice wine, 6 parts of salt, 3 parts of monosodium glutamates, 10 parts of the reds sage root, 10 parts of RADIX POLYGONI MULTIFLORI PREPARATAs.
3. the processing method of vinous flavour fish jerky according to claim 1 is characterized in that described vegetable oil adopts salad oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100482141A CN100444751C (en) | 2006-08-30 | 2006-08-30 | Process for making vinous flavour fish jerky |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100482141A CN100444751C (en) | 2006-08-30 | 2006-08-30 | Process for making vinous flavour fish jerky |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1919071A CN1919071A (en) | 2007-02-28 |
| CN100444751C true CN100444751C (en) | 2008-12-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100482141A Expired - Fee Related CN100444751C (en) | 2006-08-30 | 2006-08-30 | Process for making vinous flavour fish jerky |
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| Country | Link |
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| CN (1) | CN100444751C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027315B (en) * | 2011-09-30 | 2014-09-17 | 福建安井食品股份有限公司 | Fish food containing sea cucumber and preparation method thereof |
| CN103535775B (en) * | 2013-10-24 | 2015-05-20 | 湖北省农业科学院农产品加工与核农技术研究所 | Processing method for preserved fish |
| CN103892345B (en) * | 2014-03-12 | 2016-01-20 | 安徽金鹰农业科技有限公司 | Drunk silver carp of a kind of establishing-Yang and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102310A (en) * | 1993-11-05 | 1995-05-10 | 靖江县四美食品厂 | Dried fresh fish and its manufacturing method |
| CN1171888A (en) * | 1996-07-30 | 1998-02-04 | 鲁毅 | Method for preservation of crisp and pepery dried fish |
| CN1298667A (en) * | 2000-12-11 | 2001-06-13 | 许朝阳 | Dried squid, inkfish and abalone |
| CN1582772A (en) * | 2004-05-28 | 2005-02-23 | 张广铸 | Method for producing Weiyang fish chest |
-
2006
- 2006-08-30 CN CNB2006100482141A patent/CN100444751C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102310A (en) * | 1993-11-05 | 1995-05-10 | 靖江县四美食品厂 | Dried fresh fish and its manufacturing method |
| CN1171888A (en) * | 1996-07-30 | 1998-02-04 | 鲁毅 | Method for preservation of crisp and pepery dried fish |
| CN1298667A (en) * | 2000-12-11 | 2001-06-13 | 许朝阳 | Dried squid, inkfish and abalone |
| CN1582772A (en) * | 2004-05-28 | 2005-02-23 | 张广铸 | Method for producing Weiyang fish chest |
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| Publication number | Publication date |
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| CN1919071A (en) | 2007-02-28 |
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Granted publication date: 20081224 Termination date: 20090930 |