CN100502697C - Technique for preparing Chongqing chaffing dish of sliced fish - Google Patents
Technique for preparing Chongqing chaffing dish of sliced fish Download PDFInfo
- Publication number
- CN100502697C CN100502697C CNB200310109291XA CN200310109291A CN100502697C CN 100502697 C CN100502697 C CN 100502697C CN B200310109291X A CNB200310109291X A CN B200310109291XA CN 200310109291 A CN200310109291 A CN 200310109291A CN 100502697 C CN100502697 C CN 100502697C
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- soup
- chafing dish
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- consumption
- make
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- Seeds, Soups, And Other Foods (AREA)
Abstract
A sliced fish chafing dish is prepared through mixing bone soup with chicken soup, frying the flavouring (gingko seed, fennel, cloves, anise, cinammon bark, hot pepper, scallion, ginger, etc) in rapeseed oilat 100-120 deg.C, adding them to said soup, heating to 80-100 deg.C, and adding sliced fish.
Description
Technical field: the present invention relates to a kind of food processing technology, relate in particular to a kind of technology of making Chongqing sheet sheet fish hot pot.
Background technology: chafing dish is a kind of traditional food.Owing to economic, material benefit, good to eatly be subjected to liking of common people deeply, but traditional chafing dish technology needs of incompatibility modern mouthfeel more and more, and nutrition is also abundant.
Summary of the invention: purpose of the present invention just provides a kind of manufacture craft of nutritious, fish hot pot that mouthfeel is good.
Manufacture craft of the present invention is as follows:
1, makes soup stock: femur soup and native chicken soup are mixed;
2, make flavoring: with gingko, tsaoko, little fennel, cloves, condiment such as cool, cassia bark, anise, Chinese prickly ash, red chilli, chive, ginger are mixed in vain, will be heated to 100-120 ℃ high temperature rape oil then and pour into and wherein carry out fried getting final product;
3, make bed material: described bed material is flavoring to be put into soup stock get final product;
4, selected major ingredient: described major ingredient is fresh grass carp, is cut into fillet then through decaptitating, truncating.
5, make chafing dish: the bed material that makes is put into chafing dish, with charcoal or gas-cooker chafing dish is heated, temperature is controlled at 80-100 ℃, and then fillet being put into chafing dish 3-5 minutes was edible.
The fish hot pot that the present invention makes, not only nutritious, and also mouthfeel is good.
Embodiment 1,2000 gram femurs (femur of pig) are put into the water of 10 times of its weight, after boiling 30-45 minutes under 80-110 ℃ of temperature, take out femur and promptly make femur soup; The water that the native chicken of 2000 grams is put into 10 times of its weight takes out native chicken after boiling 30-45 minutes under 80-110 ℃ of temperature again, promptly makes native chicken soup.With femur soup with promptly make soup stock after native chicken soup mixes; With gingko, tsaoko, cool in vain, cloves, each 50 gram of red chilli, little fennel, cassia bark, anistree, Chinese prickly ash, each 40 gram of ginger, condiment such as chive 30 grams mix, after rape oils are heated to 100-120 ℃ with 500 grams, pour into carry out in the above-mentioned condiment fried, fried while stirring in the frying course, promptly make flavoring, the flavoring that makes is put into soup stock promptly make bed material, bed material is put into chafing dish to be heated with charcoal or gas-cooker, keep 80-100 ℃ temperature, with fresh grass carp through decaptitating, truncate, be cut into again that to put into chafing dish behind the fillet be edible after 3-5 minutes.
Claims (1)
1, the manufacture craft of a kind of Chongqing sheet sheet fish hot pot is characterized in that this technology comprises the steps:
(1) makes soup stock: femur soup and native chicken soup are mixed;
Described femur soup is the water of 2000 gram femurs being put into 10 times of its weight, after boiling 30-45 minutes under 80-110 ℃ of temperature, takes out femur and makes; Described native chicken soup be with 2000 the gram native chicken put into 10 times of its weight water after boiling 30-45 minutes under 80-110 ℃ of temperature, take out native chicken and make;
(2) make flavoring: with gingko, tsaoko, little fennel, cloves, cool, cassia bark, anise, Chinese prickly ash, red chilli, chive, ginger are mixed in vain, will be heated to 100-120 ℃ high temperature rape oil then and pour into and wherein enter fried getting final product;
Described gingko, tsaoko, each 50 gram of consumption of cool, cloves, red chilli in vain; Each 40 gram of the consumption of described little fennel, cassia bark, anise, Chinese prickly ash, ginger; The consumption of described chive is 30 grams; The consumption of described rape oil is 500 grams;
(3) make bed material: described bed material is flavoring to be put into soup stock get final product;
(4) selected major ingredient: described major ingredient is fresh grass carp, through decaptitating, truncating, is cut into fillet then;
(5) make chafing dish: the bed material that makes is put into chafing dish, with charcoal or gas-cooker chafing dish is heated, temperature is controlled at 80-100 ℃, and then fillet being put into chafing dish 3-5 minutes was edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200310109291XA CN100502697C (en) | 2003-12-08 | 2003-12-08 | Technique for preparing Chongqing chaffing dish of sliced fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200310109291XA CN100502697C (en) | 2003-12-08 | 2003-12-08 | Technique for preparing Chongqing chaffing dish of sliced fish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1625981A CN1625981A (en) | 2005-06-15 |
| CN100502697C true CN100502697C (en) | 2009-06-24 |
Family
ID=34758924
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB200310109291XA Expired - Fee Related CN100502697C (en) | 2003-12-08 | 2003-12-08 | Technique for preparing Chongqing chaffing dish of sliced fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100502697C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138410B (en) * | 2007-10-26 | 2010-10-06 | 刘丰平 | Lobster flavourings and preparation method thereof |
| CN104664450A (en) * | 2013-11-29 | 2015-06-03 | 黄朵 | Process for making wooden bucket fish |
| CN103844284B (en) * | 2014-03-20 | 2015-05-13 | 李林 | Fish cooking method |
-
2003
- 2003-12-08 CN CNB200310109291XA patent/CN100502697C/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
|---|
| 老汤鱼火锅. 随新国.《四川烹饪》，第2003年卷第4期. 2003 |
| 老汤鱼火锅. 随新国.《四川烹饪》，第2003年卷第4期. 2003 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1625981A (en) | 2005-06-15 |
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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: 20090624 Termination date: 20111208 |