CN100546500C

CN100546500C - Method for processing pot-stewed fish

Info

Publication number: CN100546500C
Application number: CNB2006101626516A
Authority: CN
Inventors: 王秋华
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-11-28
Filing date: 2006-11-28
Publication date: 2009-10-07
Anticipated expiration: 2026-11-28
Also published as: CN1994137A

Abstract

A kind of long shelf-life, the method for processing pot-stewed fish that color is good, its batching has fish piece, yellow rice wine, soy sauce, rape oil, sesame oil, green onion, ginger, white sugar and fennel, after lid compresses in cage of fish piece arrangement threading, put into pot, pour yellow rice wine and other condiment into, stew to boil and form through moderate heat, little fire, low baking temperature three phases.This halogen Boiled fish is stewed with fresh and alive river crucian, river carp, river bream and is boiled, the natural delicate flavour uniqueness of fish, oppress solid, fishbone is soft, do not add anticorrisive agent and need not be vacuum-packed, can guarantee the quality half a year, be the method for making can instant food the best.

Description

Method for processing pot-stewed fish

Affiliated technical field

The present invention relates to a kind of fresh-water fishes processing method, long shelf-life, method for processing pot-stewed fish that color is good are especially arranged.

Background technology

Present known fish processing method, its boiling operation of Chinese patent " 92109049.8 " is fairly simple, and the time of hotting plate is shorter, water is a boiling liquid, water content height in the fish food that this method processes, long easily enzyme bacterium, it is rotten easily to turn sour, and also can dilute the delicate flavour of fish.

Summary of the invention

Exist and easily turn sour rottenly in order to overcome existing fish processing method, the deficiency that delicate flavour is relatively poor, purpose of the present invention provide a kind of long shelf-life, method for processing pot-stewed fish that color is good.

The present invention's technical scheme that is adopted of dealing with problems is: its batching has fish piece, yellow rice wine, sesame oil, green onion, ginger, soy sauce, rape oil, sugar and fennel, pour yellow rice wine and other condiment into putting into pot after lid compresses in cage of fish piece arrangement threading earlier, stew to boil and form through moderate heat, little fire, low baking temperature three phases.This halogen Boiled fish is to stew for a long time with yellow rice wine to boil, a spot of soup all is the soup that yellow rice wine boils for a long time in the flesh of fish, this soup is difficult for turning sour and enzyme becomes, so this fish piece is not perishable, aroma and green onion perfume (or spice) are dense, and color is aubergine, and the natural delicate flavour of fish is solely special, very delicious, thereby reach the present invention long shelf-life, purpose that color is good are arranged.

Beneficial effect of the present invention is, long shelf-life is arranged, oppress in addition when color is good solid, tasty, fishbone is soft, do not add anticorrisive agent, need not vacuum packaging can guarantee the quality half a year.

Description of drawings

The present invention is further described below in conjunction with accompanying drawing.

Fig. 1, be processing process figure of the present invention.

Below processing process is described in detail

1, get the raw materials ready: 1. the fish piece is selected river crucian alive, river carp, river black carp, river bream for use, and cleanings → airing → stripping and slicing 3 * 5cm → arrangement is earlier packed into and is fixed → pot to be gone into covering in the cage; 2. green onion is selected thin green onion cleaning → segment 5cm → wait to cook for use; 3. cleaning → the section of Jiang Xuanyong rhizoma zingiberis is waited to cook; 4. yellow rice wine is selected Shaoxing Rice Wine for use; 5. soy sauce is selected too oil for use; 6. rape oil is selected salad oil for use; 7. white sugar is selected cotton white sugar for use; 8. fennel cleans and to scrape out little and wait to cook; 9. sesame oil is selected Xinchang sesame oil for use.

2, apparatus: 1. pot is selected earth pot or cast iron pan for use; 2. stove is selected the electric furnace of temperature control and time control for use; 3. cage is worked out with stainless steel wire, and shape is similar to pot, has lid to fix.

3, go into pot: the cage that will adorn the fish piece earlier goes into that even the spreading of the even shop → ginger of pot → green onion → fennel is even to be spread → pour into yellow rice wine → pour into soy sauce → pour into rape oil → even and spread white sugar → loam cake → treat low baking temperature heated after 30 minutes and add sesame oil.

4, stew boiling procedure: earlier with moderate heat heating 20 minutes boiled → with put back to behind little fire heating 40 minutes → the take out fish piece cage turn-over → heating 40 fens kinds → use instead low baking temperature with little fire again heats 30 minutes soups and dryouies → evenly add sesame oil → cooling → pack → store.

Claims

1, a kind of method for processing pot-stewed fish, its batching has fish piece, yellow rice wine, sesame oil, soy sauce, rape oil, green onion, ginger, white sugar and fennel, it is characterized in that: the fish piece is arranged to put into put into pot after lid compresses in the cage, pour yellow rice wine and other batchings into, stew to boil and form through moderate heat, little fire, low baking temperature three phases.

2, method for processing pot-stewed fish according to claim 1 is characterized in that: with earth pot or cast iron pan, with the electric furnace that temperature control and time control are arranged, cage has lid to fix with stainless steel wire establishment shape to pot is similar.

3, method for processing pot-stewed fish according to claim 1, it is characterized in that: earlier with moderate heat heating 20 minutes, boiledly use little fire heating 40 minutes instead, put back to after taking out fish piece cage turn-over, use low baking temperature heating 30 minutes after 40 minutes instead with little fire heating again, soup dryouies the back and evenly adds sesame oil, packing and storing after cooling.