CN100446684C - Five-spice crisp bone turtle processing method - Google Patents
Five-spice crisp bone turtle processing method Download PDFInfo
- Publication number
- CN100446684C CN100446684C CNB2006100482156A CN200610048215A CN100446684C CN 100446684 C CN100446684 C CN 100446684C CN B2006100482156 A CNB2006100482156 A CN B2006100482156A CN 200610048215 A CN200610048215 A CN 200610048215A CN 100446684 C CN100446684 C CN 100446684C
- Authority
- CN
- China
- Prior art keywords
- parts
- onion
- batching
- soft
- turtle
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The invention discloses a manufacturing method of spiced bone-permeating fish, which comprises the following steps: frying pine nut, adding chicken meat and bone in the container, adding water to immerse the materials, pickling for 20-26h, filtering solid material, boiling filtrate and fish to boil for 1-1.5 h, adding flavoring and fish to heat for 2-4 min.
Description
Technical field
The present invention relates to the processing method of five-spice crisp bone turtle.
Background technology
Soft-shelled turtle has another name called soft-shelled turtle, 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, not only formed taste and characteristic have very big-difference, also lack certain dietotherapy medicinal efficacy simultaneously.
Summary of the invention
The invention provides and a kind ofly be primary raw material delicious flavour, the lovely luster prepared with the soft-shelled turtle and have the processing method of the five-spice crisp bone turtle of effects such as improving the health.
The present invention seeks to realize like this: the processing method of this first fish product is characterized in that the used batching of soft-shelled turtle major ingredient by 1000 weight portions, the weight composition of flavouring composition comprise respectively:
Batching: 25～35 parts in cultivated land, 25～35 parts of lilies, 25～35 parts of sealworts, 25～35 parts of matrimony vines;
Condiment: 8～12 parts of cooking wine, 4～6 parts of salt, 45～55 parts of onion parts, 4～6 parts of chilli, 8～12 parts of white sugar, 45～55 parts of pine nut benevolence;
The 1000 weight portion soft-shelled turtle major ingredients that to clean earlier are cut into behind the piece standby; The fried ripe back of above-mentioned pine nut benevolence is standby; Put into 200～300 portions of chicken and 200～300 parts of chicken bones in container, add the batching of putting into the aforementioned proportion amount after water makes it to flood, the system of simmering is the elimination solids after 20～26 hours, will filter soup with the soft-shelled turtle piece boil pull out after 1～1.5 hour standby; Put into the good soft-shelled turtle piece of above-mentioned boiling in the pot, put into onion parts, cooking wine, salt, monosodium glutamate, chilli, white sugar and the fried ripe pine nut benevolence of above-mentioned condiment successively, the moderate heat heating was taken out and is got final product in 2～4 minutes then.
The weight of described batching, flavouring composition is formed and is comprised respectively:
Batching: 30 parts in cultivated land, 30 parts of lilies, 30 parts of sealworts, 30 parts of matrimony vines;
Condiment: 10 parts of cooking wine, 5 parts of salt, 50 parts of onion parts, 5 parts of chilli, 10 parts of white sugar, 50 parts of pine nut benevolence.
Described onion parts adopts shallot or chive.
The used soft-shelled turtle flavour of the present invention plumpness, nutritious, contain trace elements such as the amino acid of needed by human body, many titaniums and calcium, iron, vitamin A, citrin, vitamin E, be a kind of tonic of preciousness, energy tonifying middle-Jiao and Qi, qi-restoratives tonifying yin, can strengthen the resistance against diseases of health and the endocrine function of regulating human body, promote hemopoietic function of bone marrow, contain needed each seed amino acid of skin, the effect of beauty care, cosmetology and health is arranged.
Used cultivated land has in the temperature timid cold, the beneficial essence of yang-tonifying, the trophema qigong imitates, and is used for soreness and weakness of waist and knees, the cold pain of stomach abdomen, postpartum asthenia cold lumbago, sex dysfunction etc.
Asparagus fern sweet-bitter flavor cold in nature, nourishing Yin and clearing heat strength is stronger, is good at foster lung yin, also can tonifying kidney-yin, be applicable to Lung-Yin deficiency, diseases such as xeropulmonary cough.
Lily bitter cold in nature has the special merit that Yin nourishing and lung moistening, cough-relieving clear away heart-fire.
The sealwort sweet property of distinguishing the flavor of is flat, function such as have invigorating the spleen, kidney tonifying, moistening lung, promote the production of body fluid.
The matrimony vine sweet property of distinguishing the flavor of is flat, is a kind of plant with tough vitality and energy, in the medical deficiency of liver-yin and kidney-yin of controlling, soreness and weakness of waist and knees, giddy, dizzy, the many tears of blurred vision, cough due to consumptive disease, disease such as quench one's thirst.Especially very be fit to be used for eliminate fatigue and stimulate circulation.
The technological progress that the present invention obtains: the present invention is that the special vegetable that Zhili local authorities series banquet vegetable and Li Hung-chang appoint Zhili governor during the governor of Zhili to affix one's name to local authorities' banquet at discovery and arrangement and in the period of using for reference Kangxu " is done and fried soft-shelled turtle " one cuisines developing on the basis, its lovely luster, delicious flavour, the bright perfume that becomes to distinguish the flavor of, nutritious, and have in the temperature timid cold, Yin nourishing and lung moistening, the yang-tonifying benefit is smart, effects such as tonifying middle-Jiao and Qi, can strengthen the resistance against diseases of health and the endocrine function of regulating human body, promote hemopoietic function of bone marrow, and beauty care, cosmetology and health, nutritional health function such as promote longevity, firmly get liking of consumers in general, have significant social economic benefit and promotional value.
The specific embodiment
Embodiment 1: take by weighing batching respectively: respectively 30 parts of cultivated land, lily, sealwort, matrimony vines; Condiment: 10 parts of cooking wine, 5 parts of salt, 50 parts of chive sections, 5 parts of chilli, 10 parts of white sugar, 50 parts of pine nut benevolence;
The 1000 weight portion soft-shelled turtle major ingredients that to clean earlier are cut into behind the square piece of 2cm standby; The fried ripe back of above-mentioned 50 parts of pine nut benevolence is standby; Put into 250 portions of chicken and 250 parts of chicken bones in container, add the batching of putting into the aforementioned proportion amount after water makes it to flood, the system of simmering is the elimination solids after 24 hours, will filter soup with the soft-shelled turtle piece boil pull out after 1.2 hours standby; Put into the good soft-shelled turtle piece of above-mentioned boiling in the pot, put into chive section, cooking wine, salt, monosodium glutamate, chilli, white sugar and the fried ripe pine nut benevolence of above-mentioned condiment successively, the moderate heat heating was taken out and is got final product in 3 minutes then.
Embodiment 2: the present embodiment difference from Example 1 is a batching: respectively 25 parts of cultivated land, lily, sealwort, matrimony vines; Condiment: 8 parts of cooking wine, 4 parts of salt, 45 parts of chive sections, 4 parts of chilli, 8 parts of white sugar, 45 parts of pine nut benevolence;
The 1000 weight portion soft-shelled turtle major ingredients that to clean earlier are cut into behind the piece standby; The fried ripe back of above-mentioned 45 parts of pine nut benevolence is standby; Put into 200 portions of chicken and 200 parts of chicken bones in container, add the batching of putting into the aforementioned proportion amount after water makes it to flood, the system of simmering is the elimination solids after 20 hours, will filter soup with the soft-shelled turtle piece boil pull out after 1 hour standby; Put into the good soft-shelled turtle piece of above-mentioned boiling in the pot, put into chive section, cooking wine, salt, monosodium glutamate, chilli, white sugar and the fried ripe pine nut benevolence of above-mentioned condiment successively, the moderate heat heating was taken out and is got final product in 2 minutes then.
Embodiment 3:: the present embodiment difference from Example 1 is a batching: respectively 35 parts of cultivated land, lily, sealwort, matrimony vines;
Condiment: 12 parts of cooking wine, 6 parts of salt, 55 parts of chive sections, 6 parts of chilli, 12 parts of white sugar, 55 parts of pine nut benevolence;
The 1000 weight portion soft-shelled turtle major ingredients that to clean earlier are cut into behind the piece standby; The fried ripe back of above-mentioned pine nut benevolence is standby; Put into 300 portions of chicken and 300 parts of chicken bones in container, add the batching of putting into the aforementioned proportion amount after water makes it to flood, the system of simmering is the elimination solids after 26 hours, will filter soup with the soft-shelled turtle piece boil pull out after 1.5 hours standby; Put into the good soft-shelled turtle piece of above-mentioned boiling in the pot, put into onion parts, cooking wine, salt, monosodium glutamate, chilli, white sugar and the fried ripe pine nut benevolence of above-mentioned condiment successively, the moderate heat heating was taken out and is got final product in 4 minutes then.
Claims (3)
1. the processing method of a five-spice crisp bone turtle, the weight that it is characterized in that the used batching of soft-shelled turtle major ingredient, flavouring composition by 1000 weight portions is formed and is comprised respectively:
Batching: 25～35 parts in cultivated land, 25～35 parts of lilies, 25～35 parts of sealworts, 25～35 parts of matrimony vines;
Condiment: 8～12 parts of cooking wine, 4～6 parts of salt, 45～55 parts of onion parts, 4～6 parts of chilli, 8～12 parts of white sugar, 45～55 parts of pine nut benevolence;
The 1000 weight portion soft-shelled turtle major ingredients that to clean earlier are cut into behind the piece standby; The fried ripe back of above-mentioned pine nut benevolence is standby; Put into 200～300 portions of chicken and 200～300 parts of chicken bones in container, add the batching of putting into the aforementioned proportion amount after water makes it to flood, the system of simmering is the elimination solids after 20～26 hours, will filter soup with the soft-shelled turtle piece boil pull out after 1～1.5 hour standby; Put into the good soft-shelled turtle piece of above-mentioned boiling in the pot, put into onion parts, cooking wine, salt, chilli, white sugar and the fried ripe pine nut benevolence of above-mentioned condiment successively, the moderate heat heating was taken out and is got final product in 2～4 minutes then.
2. the processing method of five-spice crisp bone turtle according to claim 1, the weight that it is characterized in that described batching, flavouring composition is formed and is comprised respectively:
Batching: 30 parts in cultivated land, 30 parts of lilies, 30 parts of sealworts, 30 parts of structure Qis;
Condiment: 10 parts of cooking wine, 5 parts of salt, 50 parts of onion parts, 5 parts of chilli, 10 parts of white sugar, 50 parts of pine nut benevolence.
3. the processing method of five-spice crisp bone turtle according to claim 1 and 2 is characterized in that described onion parts adopts shallot onion parts or spring onion onion parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100482156A CN100446684C (en) | 2006-08-30 | 2006-08-30 | Five-spice crisp bone turtle processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100482156A CN100446684C (en) | 2006-08-30 | 2006-08-30 | Five-spice crisp bone turtle processing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1919072A CN1919072A (en) | 2007-02-28 |
| CN100446684C true CN100446684C (en) | 2008-12-31 |
Family
ID=37777023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100482156A Expired - Fee Related CN100446684C (en) | 2006-08-30 | 2006-08-30 | Five-spice crisp bone turtle processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100446684C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283400B (en) * | 2011-07-29 | 2012-11-28 | 四川大学 | Fish bone leisure food and production method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087485A (en) * | 1992-12-04 | 1994-06-08 | 山东煤矿烹饪技术培训中心 | Canned clear intestines soft-shelled turtle soup and preparation method |
| CN1161808A (en) * | 1997-05-09 | 1997-10-15 | 北京克迷特技贸公司 | Packaged whole soft-shelled-turtle food and making method thereof |
| CN1246295A (en) * | 1999-09-07 | 2000-03-08 | 张�杰 | Method for cooking four-component chafing dish |
| CN1502270A (en) * | 2002-11-20 | 2004-06-09 | 熊玉华 | Method for making pot coddled turtle soup |
| CN1640318A (en) * | 2004-01-12 | 2005-07-20 | 刘玉峰 | Intelligence-nourishing delicious fish and its preparing method |
-
2006
- 2006-08-30 CN CNB2006100482156A patent/CN100446684C/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087485A (en) * | 1992-12-04 | 1994-06-08 | 山东煤矿烹饪技术培训中心 | Canned clear intestines soft-shelled turtle soup and preparation method |
| CN1161808A (en) * | 1997-05-09 | 1997-10-15 | 北京克迷特技贸公司 | Packaged whole soft-shelled-turtle food and making method thereof |
| CN1246295A (en) * | 1999-09-07 | 2000-03-08 | 张�杰 | Method for cooking four-component chafing dish |
| CN1502270A (en) * | 2002-11-20 | 2004-06-09 | 熊玉华 | Method for making pot coddled turtle soup |
| CN1640318A (en) * | 2004-01-12 | 2005-07-20 | 刘玉峰 | Intelligence-nourishing delicious fish and its preparing method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1919072A (en) | 2007-02-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101331352B1 (en) | Ginseng chicken broth inculding scorched part of mung beans and method of making the same | |
| CN107692172A (en) | A kind of meat pulp and preparation method and purposes | |
| CN101579075A (en) | Five-color viscera-nourishing herbal cuisine meat flour and a preparation method thereof | |
| CN103750276A (en) | Chilli sauce condiment, chilli sauce and manufacturing method thereof | |
| CN105029330A (en) | Seasoner containing edible mushrooms and preparation method thereof | |
| CN105942409A (en) | Red chili oil for dipping dumplings and preparation method thereof | |
| KR101647125B1 (en) | Manufacturing method for black goat soup and black goat soup manufactured by the same | |
| KR101606784B1 (en) | Method for producing hot pot and the hot pot | |
| CN1826939A (en) | Preserved aromatic mushroom stem and preparation method thereof | |
| CN1748565A (en) | Vegetable dried mushroom and its making method | |
| CN104172111A (en) | Spicy mushroom sauce and preparation method thereof | |
| CN104323301A (en) | Preparation method of duck necks | |
| KR101518412B1 (en) | The manufacturing method of steamed walleye pollack and steamed walleye pollack thereof | |
| CN100446684C (en) | Five-spice crisp bone turtle processing method | |
| CN106465860A (en) | The manufacture method that Pericarpium Citri Reticulatae tilapia baked by a kind of tinfoil | |
| CN100444751C (en) | Process for making vinous flavour fish jerky | |
| KR101048519B1 (en) | Manufacturing method of abalone Honggyetang | |
| CN103798858A (en) | Rock candy and vinegar pickled peanut and preparation method thereof | |
| CN107712636A (en) | A kind of processing method of soya sauce | |
| CN105166803A (en) | Preparation method of Tibetan tea hotpot seasoning | |
| CN105166200A (en) | Tibetan tea hotpot seasoning | |
| CN100387155C (en) | A health food preparation method | |
| CN111938128A (en) | Bitter bamboo shoot beef paste and preparation process thereof | |
| CN105166964A (en) | Cooking method of rabbit meat for lady beauty | |
| CN105982219A (en) | Sausage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20081231 Termination date: 20090930 |