CN101167544B - Puffer liver fish bone 'yusheng' porridge and its making method - Google Patents
Puffer liver fish bone 'yusheng' porridge and its making method Download PDFInfo
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- CN101167544B CN101167544B CN2006101507305A CN200610150730A CN101167544B CN 101167544 B CN101167544 B CN 101167544B CN 2006101507305 A CN2006101507305 A CN 2006101507305A CN 200610150730 A CN200610150730 A CN 200610150730A CN 101167544 B CN101167544 B CN 101167544B
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Abstract
The invention provides a globefish liver fishbone raw fish porridge relating to a dish made from globefishes, and the porridge is made from the following raw materials with the following weight and parts: detoxicated globefishes with bones 350-400 parts, chicken powder 5-20 parts, globefish livers 40-60 parts, round lettuce wire 50-100 parts, rice 200-300 parts, chopped onions 40-60 parts, water 2600-3400 parts, monosodium glutamate 5-20 parts, salt 5-20 parts, shredded ginger 40-60 parts, vegetable oil 40-60 parts, and sugar 5-20 parts. The product of the invention has the advantages of delicious taste, tender fish, young keeping, digestion promoting, heart nourishing, high nutritional value and the like.
Description
Technical field
The present invention relates to the field of a kind of dish and preparation method thereof, especially relate to the dish of a kind of globe fish.
Background technology
Globe fish is the fish that contain toxin, and people have the risk of poisoning when directly eating, eat so state's laws are prohibited directly.At present, there are many technology from globe fish, toxin to be extract (CN03133530.6, CN200410065385.6, CN031387807.1, CN01142658.6 etc.).Globe fish behind the refinement toxin then is edible, but does not make full use of at present, has wasted the globe fish resource.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of delicious flavour, delicate, the compatible beauty treatment of the flesh of fish, the ocellated puffer liver, fish-bone, the minced raw fish with rice gruel that are good for the stomach and nourish heart, be of high nutritive value.
Another technical problem that the present invention will solve provides a kind of preparation method of Puffer liver fish bone ' yusheng ' porridge.
For solving the problems of the technologies described above, the present invention is that the raw material by following parts by weight is made:
Carry 350～400 parts of poison back band bone globe fishes; 5～20 parts in chicken powder;
40～60 parts of ocellated puffer livers; 50～100 parts of circle romaine lettuce silks;
200～300 parts in rice; 40～60 parts of chopped spring onion;
2600～3400 parts in water; 5～20 parts of monosodium glutamates;
5～20 parts of salt; 40～60 parts of shredded gingers;
40～60 parts of vegetable oil; 5～20 parts of sugar.
For solving the problems of the technologies described above, the step of the preparation method of a kind of Puffer liver fish bone ' yusheng ' porridge of the present invention is as follows:
1, carry poison back globe fish with 350～400 parts and remove internal organ, skin, only stay liver in the internal organ, rinsing is clean, will oppress then with fish-bone and separate;
2, the clean back of 200～300 parts of rice rinsings was soaked 10～15 hours, add 800～1200 parts of entry, stewed 30～50 minutes behind the ebuillition of heated, it is stand-by to make living congee;
3, in pot, put into 40～60 parts of vegetable oil, the fish liver is cut into the fish liver fourth of 0.1～0.6 centimeter square, putting into pot stir-fried 20～30 seconds, put into respectively 40～60 parts of fish-bone, chopped spring onion, shredded ginger condiment, add 1800～2200 parts of entry then, be heated to the back of boiling and stewed 20～40 minutes, with filtering spoon elimination chopped spring onion and shredded ginger, add respectively 5～20 parts in salt, sugar, monosodium glutamate, chicken powder, make filefish fish-bone fish liver thick soup;
4, the filefish flesh of fish is cut into fillet, the living congee that above-mentioned steps is made adds in filefish fish-bone, the fish liver thick soup to be stewed 4～6 minutes; Add fillet then, circle romaine lettuce silk is mixed thoroughly and is got final product.
Product of the present invention has delicious flavour, delicate, tasty and refreshing, the compatible beauty treatment of shark's fin of the flesh of fish, and the advantage such as nutritive value height that nourishes heart is good for the stomach.
The specific embodiment
Implement 1
Present embodiment is that the raw material by following weight in grams number is made:
Carry poison back globe fish 350 grams; Chicken powder 5 grams;
Ocellated puffer liver 40 grams; Circle romaine lettuce silk 60 grams;
Rice 200 grams; Chopped spring onion 40 grams;
Water 2600 grams; Monosodium glutamate 5 grams;
Salt 5 grams; Shredded ginger 40 grams;
Vegetable oil 40 grams; Sugar 5 grams.
After getting all the ready, above-mentioned raw materials follows these steps to make:
1,350 grams are carried poison back globe fish and removed internal organ, skin, only stay liver in the internal organ, rinsing is clean, will oppress then with fish-bone and separate;
2, the clean back of 200 gram rice rinsings was soaked 10 hours, add entry 800 grams, stewed 30 minutes behind the ebuillition of heated, it is stand-by to make living congee;
3, in pot, put into vegetable oil 40 grams, the fish liver is cut into the fish liver fourth of 0.1 centimeter square, putting into pot stir-fried 20～30 seconds, put into fish-bone, chopped spring onion, each 40 gram of shredded ginger condiment, add entry 1800 grams then, be heated to the back of boiling and stewed 20 minutes, with filtering spoon elimination chopped spring onion and shredded ginger, add salt, sugar, monosodium glutamate, chicken powder, make filefish fish-bone fish liver thick soup;
4, the filefish flesh of fish is cut into fillet, the living congee that above-mentioned steps is made adds in the filefish fish-bone fish liver thick soup to be stewed 4 minutes; Add fillet then, circle romaine lettuce silk is mixed thoroughly and is got final product.
Implement 2
Present embodiment is that the raw material by following weight in grams number is made:
Carry poison back globe fish 400 grams; Chicken powder 20 grams;
Ocellated puffer liver 60 grams; Circle romaine lettuce silk 100 grams;
Rice 300 grams; Chopped spring onion 60 grams;
Water 3400 grams; Monosodium glutamate 20 grams;
Salt 20 grams; Shredded ginger 60 grams;
Vegetable oil 60 grams; Sugar 20 grams.
After getting all the ready, above-mentioned raw materials follows these steps to make:
1,400 grams are carried poison back globe fish and removed internal organ, skin, only stay liver in the internal organ, rinsing is clean, will oppress then with fish-bone and separate;
2, the clean back of 300 gram rice rinsings was soaked 15 hours, add entry 1200 grams, stewed 50 minutes behind the ebuillition of heated, it is stand-by to make living congee;
3, in pot, put into vegetable oil 60 grams, the fish liver is cut into the fish liver fourth of 0.6 centimeter square, putting into pot stir-fried 20～30 seconds, put into fish-bone, chopped spring onion, each 60 gram of shredded ginger condiment, add entry 1800～2200 grams then, be heated to the back of boiling and stewed 40 minutes, with filtering spoon elimination chopped spring onion and shredded ginger, add salt, sugar, monosodium glutamate, chicken powder, make filefish fish-bone fish liver thick soup;
4, the filefish flesh of fish is cut into fillet, the living congee that above-mentioned steps is made adds in filefish fish-bone, the fish liver thick soup to be stewed 6 minutes; Add fillet then, circle romaine lettuce silk is mixed thoroughly and is got final product.
Implement 3
Present embodiment is that the raw material by following weight in grams number is made:
Carry poison back globe fish 375 grams; Chicken powder 12 grams;
Ocellated puffer liver 50 grams; Circle romaine lettuce silk 75 grams;
Rice 250 grams; Chopped spring onion 50 grams;
Water 3000 grams; Monosodium glutamate 12 grams;
Salt 12 grams; Shredded ginger 50 grams;
Vegetable oil 50 grams; Sugar 12 grams.
After getting all the ready, above-mentioned raw materials follows these steps to make:
1,375 grams are carried poison back globe fish and removed internal organ, skin, only stay liver in the internal organ, rinsing is clean, will oppress then with fish-bone and separate;
2, the clean back of 250 gram rice rinsings was soaked 12 hours, add entry 1000 grams, stewed 40 minutes behind the ebuillition of heated, it is stand-by to make living congee;
3, in pot, put into vegetable oil 50 grams, the fish liver is cut into the fish liver fourth of 0.4 centimeter square, putting into pot stir-fried 20～30 seconds, put into fish-bone, chopped spring onion, each 50 gram of shredded ginger condiment, add entry 2000 grams then, be heated to the back of boiling and stewed 30 minutes, with filtering spoon elimination chopped spring onion and shredded ginger, add salt, sugar, monosodium glutamate, chicken powder, make filefish fish-bone fish liver thick soup;
4, the filefish flesh of fish is cut into fillet, the living congee that above-mentioned steps is made adds in the filefish fish-bone fish liver thick soup to be stewed 5 minutes; Add fillet then, circle romaine lettuce silk is mixed thoroughly and is got final product.
Claims (1)
1. Puffer liver fish bone ' yusheng ' porridge, it is characterized by is that raw material by following parts by weight is made:
Carry 350～400 parts of poison back band bone globe fishes; 5～20 parts in chicken powder;
40～60 parts of ocellated puffer livers; 50～100 parts of circle romaine lettuce silks;
200～300 parts in rice; 40～60 parts of chopped spring onion;
2600～3400 parts in water; 5～20 parts of monosodium glutamates;
5～20 parts of salt; 40～60 parts of shredded gingers;
40～60 parts of vegetable oil; 5～20 parts of sugar;
Making step is:
A, carry poison back globe fish with 350～400 parts and remove internal organ, skin, only stay liver in the internal organ, rinsing is clean, will oppress then with fish-bone and separate;
B, the clean back of 200～300 parts of rice rinsings was soaked 10～15 hours, add 800～1200 parts of entry, stewed 30～50 minutes behind the ebuillition of heated, it is stand-by to make living congee;
C, in pot, put into 40～60 parts of vegetable oil, the fish liver is cut into the fish liver fourth of 0.1～0.6 centimeter square, putting into pot stir-fried 20～30 seconds, put into respectively 40～60 parts of fish-bone, chopped spring onion, shredded ginger condiment, add 1800～2200 parts of entry then, be heated to the back of boiling and stewed 20～40 minutes, with filtering spoon elimination chopped spring onion and shredded ginger, add respectively 5～20 parts in salt, sugar, monosodium glutamate, chicken powder, make filefish fish-bone fish liver thick soup;
D, the filefish flesh of fish is cut into fillet, the living congee that above-mentioned steps is made adds in filefish fish-bone, the fish liver thick soup to be stewed 4～6 minutes; Add fillet then, circle romaine lettuce silk is mixed thoroughly and is got final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101507305A CN101167544B (en) | 2006-10-25 | 2006-10-25 | Puffer liver fish bone 'yusheng' porridge and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101507305A CN101167544B (en) | 2006-10-25 | 2006-10-25 | Puffer liver fish bone 'yusheng' porridge and its making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101167544A CN101167544A (en) | 2008-04-30 |
| CN101167544B true CN101167544B (en) | 2010-09-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2006101507305A Expired - Fee Related CN101167544B (en) | 2006-10-25 | 2006-10-25 | Puffer liver fish bone 'yusheng' porridge and its making method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103263042A (en) * | 2013-06-04 | 2013-08-28 | 江苏中洋集团股份有限公司 | Preparation method of white sauce globefish |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300414A (en) * | 2013-06-04 | 2013-09-18 | 江苏中洋集团股份有限公司 | Preparing method of quick-freezing globefish porridge |
| CN104413438A (en) * | 2013-08-23 | 2015-03-18 | 南通瑞鑫电子电器有限公司 | A processing method for puffer fish porridge |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1244357A (en) * | 1999-05-11 | 2000-02-16 | 王和平 | Cooking process for whole globefish |
| CN1276989A (en) * | 1999-06-10 | 2000-12-20 | 孙竹林 | Globefish treating method before eating |
| KR20040053072A (en) * | 2004-06-02 | 2004-06-23 | 정교원 | A method of swellfish canned goods |
-
2006
- 2006-10-25 CN CN2006101507305A patent/CN101167544B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1244357A (en) * | 1999-05-11 | 2000-02-16 | 王和平 | Cooking process for whole globefish |
| CN1276989A (en) * | 1999-06-10 | 2000-12-20 | 孙竹林 | Globefish treating method before eating |
| KR20040053072A (en) * | 2004-06-02 | 2004-06-23 | 정교원 | A method of swellfish canned goods |
Non-Patent Citations (6)
| Title |
|---|
| 何家璋.安全食用河豚方法的探讨(二) Ⅱ.河豚鱼去毒方法研究.食品科学 1986年04期.1986,(1986年04期),33-35. |
| 何家璋.安全食用河豚方法的探讨(二) Ⅱ.河豚鱼去毒方法研究.食品科学 1986年04期.1986,(1986年04期),33-35. * |
| 宫庆礼等.河豚鱼的安全食用研究.卫生研究第32卷 2003年04期.2003,第32卷(2003年04期),346-348. |
| 宫庆礼等.河豚鱼的安全食用研究.卫生研究第32卷 2003年04期.2003,第32卷(2003年04期),346-348. * |
| 陈献文等.河豚的安全烹调和人体自愿食用报告.哈尔滨医科大学学报第32卷 1998年05期.1998,第32卷(1998年05期),380-381. |
| 陈献文等.河豚的安全烹调和人体自愿食用报告.哈尔滨医科大学学报第32卷 1998年05期.1998,第32卷(1998年05期),380-381. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103263042A (en) * | 2013-06-04 | 2013-08-28 | 江苏中洋集团股份有限公司 | Preparation method of white sauce globefish |
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| CN101167544A (en) | 2008-04-30 |
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Granted publication date: 20100929 Termination date: 20191025 |
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