CN100528003C - Processing method of black fish foodstuff - Google Patents
Processing method of black fish foodstuff Download PDFInfo
- Publication number
- CN100528003C CN100528003C CNB2006100482118A CN200610048211A CN100528003C CN 100528003 C CN100528003 C CN 100528003C CN B2006100482118 A CNB2006100482118 A CN B2006100482118A CN 200610048211 A CN200610048211 A CN 200610048211A CN 100528003 C CN100528003 C CN 100528003C
- Authority
- CN
- China
- Prior art keywords
- parts
- hours
- glutinous rice
- fish
- grams
- 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
- 238000003672 processing method Methods 0.000 title claims abstract description 6
- 241001303562 Centrolophus niger Species 0.000 title abstract description 10
- 241000251468 Actinopterygii Species 0.000 claims abstract description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 11
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 6
- 235000012045 salad Nutrition 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract 3
- 229930006000 Sucrose Natural products 0.000 claims abstract 3
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims 3
- 239000008158 vegetable oil Substances 0.000 claims 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims 2
- 240000004760 Pimpinella anisum Species 0.000 claims 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims 2
- 235000013312 flour Nutrition 0.000 claims 2
- 239000012467 final product Substances 0.000 claims 1
- 239000003921 oil Substances 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- 240000007232 Illicium verum Species 0.000 abstract description 5
- 235000008227 Illicium verum Nutrition 0.000 abstract description 5
- 235000012149 noodles Nutrition 0.000 abstract description 5
- 235000015067 sauces Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000004438 eyesight Effects 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 210000004185 liver Anatomy 0.000 abstract description 4
- 235000021167 banquet Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 10
- 238000000034 method Methods 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 241001597062 Channa argus Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000003393 splenic effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
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 processing method of snakeheaded fish food. The seasoning used in 300 parts by weight of snakeheaded fish comprises: 15-25 parts of noodle sauce, 10-20 parts of soy sauce, 10-15 parts of white sugar, and 4-6 parts of table salt. 4-6 parts of green onion, 4-6 parts of ginger, 2-3 parts of star anise, 25-35 parts of salad oil, and 25-35 parts of chrysanthemum. Based on the processing of 300 parts of black fish raw materials, first soak 100 parts of glutinous rice in water at 90-100 °C for 3 hours for later use; then cut the black fish into sections and mix with glutinous rice, then put in the above seasoning composition, stir well and steam for 3-4 hours. hours. The present invention is a delicacy developed on the basis of the special dish "glutinous rice steamed fish" in Zhili official banquet. The coordinating effect of chrysanthemum and chrysanthemum has the effects of nourishing the liver, improving eyesight, prolonging life, etc., and has significant social and economic benefits and promotion value.
Description
技术领域 technical field
本发明涉及黑鱼食品的制备方法。The invention relates to a preparation method of snakehead fish food.
背景技术 Background technique
黑鱼为淡水鱼品种，其营养价值很高，深受人们的喜爱，人们采用各种烹制方法来享受它的美味，形成了各自不同特色和风味的制品，丰富了人们的物质文化享受。但由于调配料较少，往往使加工出的成品味道单一，同时还缺少一定的食疗药用功效。Black fish is a freshwater fish species with high nutritional value and is deeply loved by people. People use various cooking methods to enjoy its deliciousness, forming products with different characteristics and flavors, which enrich people's material and cultural enjoyment. However, due to the lack of ingredients, the taste of the processed finished product is often single, and it also lacks certain therapeutic and medicinal effects.
发明内容 Contents of the invention
本发明提供一种以黑鱼为主要原料制备出的味道鲜美、并具有养肝明目、延年益寿等功效的食品烹制方法。The invention provides a food cooking method prepared from black fish as a main raw material, which is delicious and has the functions of nourishing the liver, improving eyesight, prolonging life and the like.
本发明目的是这样实现的：这种黑鱼食品的加工方法其特征是按300重量份的黑鱼主料计所用调味料组合物的重量组成为：The object of the present invention is achieved like this: the processing method of this snakeheaded fish food is characterized in that the weight of the used seasoning composition in terms of 300 parts by weight of snakeheaded fish consists of:
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；15-25 parts of noodle sauce, 10-20 parts of soy sauce, 10-15 parts of sugar, 4-6 parts of salt, 4-6 parts of green onion, 4-6 parts of ginger, 2-3 parts of star anise, 25-35 parts of salad oil , 25-35 parts of chrysanthemum;
以加工300重量份黑鱼主料计，先将100份糯米在90～100℃水中浸泡3小时备用；再将黑鱼切段后与浸泡后的糯米混合，然后放入上述调味料组合物，搅拌均匀后蒸3～4小时即可。Based on the processing of 300 parts by weight of snakeheaded fish main ingredients, first soak 100 parts of glutinous rice in water at 90-100°C for 3 hours for later use; then cut blackfish into sections and mix with soaked glutinous rice, then add the above seasoning composition and stir evenly Then steam for 3 to 4 hours.
本发明所用糯米富含B族维生素，能温暖脾胃，补益中气，对脾胃虚寒、食欲不佳、腹胀腹泻有一定缓解作用；黑鱼可祛瘀生新，可抗老防哀，延年益寿；菊花其味清凉甜美，有养肝、明目、健脑、延缓衰老等功效。The glutinous rice used in the present invention is rich in B vitamins, can warm the spleen and stomach, nourish the Qi in the middle, and has a certain relieving effect on spleen and stomach deficiency and cold, poor appetite, abdominal distension and diarrhea; black fish can dispel blood stasis and promote new life, can resist aging and prevent grief, and prolong life; chrysanthemum It tastes cool and sweet, and has the effects of nourishing the liver, improving eyesight, strengthening the brain, and delaying aging.
本发明取得的技术进步：本发明是在挖掘整理并借鉴李鸿章任直隶总督期间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，使本发明还具有养肝明目、延年益寿等营养保健功效，深得广大消费者的喜爱，具有显著的社会经济效益和推广价值。Technological progress achieved by the present invention: this invention is a delicacy developed on the basis of excavating and sorting out and referring to the special dish "steamed fish with glutinous rice" served at the Zhili official banquet during the period when Li Hongzhang was the governor of Zhili. Fresh and tender, the rice has the fragrance of fish, the fish has the fragrance of rice, and the aftertaste is long. At the same time, due to the coordination effect of glutinous rice and chrysanthemum, the present invention also has nutritional and health effects such as nourishing the liver, improving eyesight, and prolonging life. It is deeply loved by consumers and has a significant Socioeconomic benefits and extension value.
具体实施方式 Detailed ways
以下结合具体实施例对本发明作进一步说明。The present invention will be further described below in conjunction with specific examples.
实施例1：将去头的300克黑鱼切成长5cm、宽2cm、厚0.8cm的块后，与100克在90～100℃水中浸泡3小时后捞出的糯米混合，然后放入20克保定槐茂牌面酱、15克酱油、10克白糖、5克食盐、5克葱、5克姜、3克八角茴香、30克色拉油、30克菊花，搅拌均匀后入蒸箱蒸3.5小时即可。Example 1: After cutting 300 grams of headless black fish into pieces with a length of 5 cm, a width of 2 cm, and a thickness of 0.8 cm, mix it with 100 grams of glutinous rice soaked in water at 90-100°C for 3 hours, and then put it into 20 grams of Baoding Huaimao brand noodle sauce, 15 grams of soy sauce, 10 grams of sugar, 5 grams of salt, 5 grams of green onion, 5 grams of ginger, 3 grams of star anise, 30 grams of salad oil, 30 grams of chrysanthemum, stir well and steam in a steamer for 3.5 hours. Can.
实施例2：本实施例与实施例1不同之处是将去头的300克黑鱼切成长5cm、宽2cm、厚0.8cm的块后，与100克在90～100℃水中浸泡3小时后捞出的糯米混合，然后放入15克保定槐茂牌面酱、10克酱油、10克白糖、4克食盐、4克葱、4克姜、2克八角茴香、25克色拉油、25克菊花，搅拌均匀后入蒸箱蒸3小时即可。Example 2: The difference between this example and Example 1 is that 300 grams of black fish without the head are cut into pieces with a length of 5 cm, a width of 2 cm, and a thickness of 0.8 cm, and then soaked with 100 grams in 90-100°C water for 3 hours and then fished out. Mix the glutinous rice, then add 15 grams of Baoding Huaimao brand noodle sauce, 10 grams of soy sauce, 10 grams of sugar, 4 grams of salt, 4 grams of green onion, 4 grams of ginger, 2 grams of star anise, 25 grams of salad oil, and 25 grams of chrysanthemum , Stir well and steam in a steamer for 3 hours.
实施例3：本实施例与实施例1不同之处是将去头的300克黑鱼切成长5cm、宽2cm、厚0.8cm的块后，与100克在90～100℃水中浸泡3小时后捞出的糯米混合，然后放入25克保定槐茂牌面酱、20克酱油、15克白糖、6克食盐、6克葱、6克姜、2克八角茴香、35克色拉油、35克菊花，搅拌均匀后入蒸箱蒸4小时即可。Example 3: The difference between this example and Example 1 is that 300 grams of black fish with the head removed are cut into pieces with a length of 5 cm, a width of 2 cm, and a thickness of 0.8 cm, and then soaked in 90-100° C. water for 3 hours with 100 grams. Mix the glutinous rice, then add 25 grams of Baoding Huaimao brand noodle sauce, 20 grams of soy sauce, 15 grams of sugar, 6 grams of salt, 6 grams of green onion, 6 grams of ginger, 2 grams of star anise, 35 grams of salad oil, and 35 grams of chrysanthemum , Stir well and steam in a steamer for 4 hours.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100482118A CN100528003C (en) | 2006-08-30 | 2006-08-30 | Processing method of black fish foodstuff |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100482118A CN100528003C (en) | 2006-08-30 | 2006-08-30 | Processing method of black fish foodstuff |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1923048A CN1923048A (en) | 2007-03-07 |
| CN100528003C true CN100528003C (en) | 2009-08-19 |
Family
ID=37816008
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100482118A Expired - Fee Related CN100528003C (en) | 2006-08-30 | 2006-08-30 | Processing method of black fish foodstuff |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100528003C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871031A (en) * | 2012-10-31 | 2013-01-16 | 邵卫星 | Snakehead Chinese yam porridge and processing technology thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6170954A (en) | 1984-09-14 | 1986-04-11 | Taiyo Fishery Co Ltd | Preparation of raw material of edible container |
| CN1233408A (en) * | 1998-04-24 | 1999-11-03 | 王庆章 | Method for preparing fish food with good taste |
| CN1319352A (en) * | 2001-01-01 | 2001-10-31 | 王其然 | Fish products and production method thereof |
-
2006
- 2006-08-30 CN CNB2006100482118A patent/CN100528003C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6170954A (en) | 1984-09-14 | 1986-04-11 | Taiyo Fishery Co Ltd | Preparation of raw material of edible container |
| CN1233408A (en) * | 1998-04-24 | 1999-11-03 | 王庆章 | Method for preparing fish food with good taste |
| CN1319352A (en) * | 2001-01-01 | 2001-10-31 | 王其然 | Fish products and production method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 八宝鱿鱼加工工艺. 毕士川，冯卫平.水产科技情报，第28卷第4期. 2001 * |
| 水产品营养、食疗与烹调 (二)黑鱼. 王辑.内陆水产，第2期. 1999 * |
| 美味黑鱼菜. 顾齐斌.烹调知识，第6期. 2001 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1923048A (en) | 2007-03-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106418250A (en) | Ready-to-eat leisure spicy chicken and making method thereof | |
| CN104323199A (en) | Cooking material of boiled fish with pickled cabbage and chili | |
| CN105077131A (en) | Sichuan flavor braised seasoning and preparation method and application thereof | |
| CN103859336A (en) | Spicy-fried fish seasoning and cooking method for spicy-fried fish | |
| CN1868334A (en) | Method for preparing pork balls food | |
| KR101919694B1 (en) | Composition for teriyaki source with incense of live coals and process of preparation thereof | |
| CN100528004C (en) | Turtle foodstuff processing method | |
| KR100927945B1 (en) | Mugwort Tteokteok Rib (Method) Production Method | |
| CN100528003C (en) | Processing method of black fish foodstuff | |
| CN100534331C (en) | Processing method of aristichthysnobilis head foodstuff | |
| CN105581230A (en) | Fast and nutritive sticky rice pork tripe and preparation method thereof | |
| CN105475929A (en) | Sweet and sour radish and preparation method thereof | |
| CN105231330A (en) | Processing method of sweet osmanthus-flavored instant fish fillets | |
| KR101798767B1 (en) | Cold noodles with pan-fried blowfish fillet flavored using trehalose and beef boiled in soy sauce and method for manufacturing the same | |
| CN104055158A (en) | Cooking method of carp | |
| CN104621553A (en) | Fish noodle and processing method thereof | |
| CN106722283A (en) | The preparation method that ecosystem hand grabs mutton chop | |
| KR20180066639A (en) | Soondae champon and manufacturing method thereof | |
| CN106879662A (en) | A kind of preparation method of halogen pig the meat clip Mo | |
| CN104886626B (en) | A kind of beans crushed grain chicken simmered in brown sauce product and its processing method | |
| CN104000136B (en) | Peppery three fourths of a kind of grain and preparation method thereof | |
| KR102388432B1 (en) | Tteokbokki with stuffing and manufacturing method for the same | |
| WO2003088752A1 (en) | Novel pickle and sesoning liquor and process for producing the same | |
| CN117243326A (en) | A formula of red oil soup spicy rice noodles and its preparation method | |
| KR101613615B1 (en) | A process for the preparation of hard-boiled soy sauce containing hawthorn |
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: 20090819 Termination date: 20100830 |