CN101167584B - Globefish concentrated soup wing and making method thereof - Google Patents
Globefish concentrated soup wing and making method thereof Download PDFInfo
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- CN101167584B CN101167584B CN2006101507292A CN200610150729A CN101167584B CN 101167584 B CN101167584 B CN 101167584B CN 2006101507292 A CN2006101507292 A CN 2006101507292A CN 200610150729 A CN200610150729 A CN 200610150729A CN 101167584 B CN101167584 B CN 101167584B
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Abstract
The invention relates to the globefish thick soup fin and process for preparation, in particular to a cooked food of the globefish. The product is produced by the raw materials in following parts by weight: detoxicated globefish 350-400 parts, sugar 0.04-0.06 parts, shark fin 40-50 parts, salt 0.04-0.06 parts, cooking wine 20-40 parts, monosodium glutamate 0.05-0.15 parts, shallot 30-70 parts, chicken powder 0.05-0.15 parts, ginger 30-70 parts, yellow rice wine 0.05-0.15 parts, vegetable oil 40-60 parts, soy sauce 0.1-0.3 parts, water 1500-2500 parts, and lard oil 40-60 parts. The invention has the advantages of delicious taste, tender fish, tasty shark fin, maintaining beauty, strengthening the stomach, nourishing the heart, and high nutritive value and the like.
Description
Technical field
The present invention relates to a kind of dish and preparation method thereof, especially relate to the dish that globe fish is made.
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, tasty and refreshing, the compatible beauty treatment of shark's fin of the flesh of fish, the globefish concentrated soup wing that is good for the stomach and nourishes heart, be of high nutritive value.
Another technical problem that the present invention will solve provides a kind of preparation method of globefish concentrated soup wing.
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 globe fishes; 0.04～0.06 part of sugar;
40～50 parts on shark's fin; 0.04～0.06 part of salt;
20～40 parts of cooking wine; 0.05～0.15 part of monosodium glutamate;
30～70 parts; 0.05～0.15 part in chicken powder;
30～70 parts of ginger; 0.05～0.15 part of yellow rice wine;
40～60 parts of vegetable oil; 0.1～0.3 part in soy sauce;
1500～2500 parts in water; 40～60 parts of lards.
The step of the preparation method of globefish concentrated soup wing is as follows:
1, carries poison back globe fish with 350～400 parts and remove skin, eyes, internal organ, stay the fish liver; It is clean with water rinse to carry poison back globe fish meat and fish liver;
2, earlier the fish liver slice, 40～60 parts of vegetable oil are poured in the pot, be heated to 140～160 degrees centigrade; Put into the fish liver, stir-fried 20～30 seconds, add green onion, each 30～70 parts of ginger, 20～40 parts of cooking wine then, stir-fried 1.5～2.5 minutes; Add 1500～2500 parts of water then, be heated to 1～2 minute and boil back lasting 4～6 minutes;
3, in pot, put into the filefish flesh of fish, be heated to the back of boiling with 1～2 minute and continue 8～12 minutes, add 40～60 parts of lards and continue heating 10-15 minute again, and then add 0.04～0.06 portion of salt, 0.04～0.06 portion of sugar, 0.05～0.15 part of monosodium glutamate, 0.05～0.15 part of chicken powder, heated the vessel of packing into 5 minutes;
4, put into 40～50 parts of shark's fins and 0.05～0.15 part of yellow rice wine, 0.1～0.3 portion of soy sauce in the above-mentioned vessel, being heated in 5～6 minutes boils continues 3～7 minutes, makes globefish concentrated soup wing.
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
A kind of globefish concentrated soup wing of present embodiment is that the raw material by following parts by weight is made:
Carry 350 parts of poison back globe fishes; 0.04 part of sugar;
40 parts on shark's fin; 0.04 part of salt;
20 parts of cooking wine; 0.05 part of monosodium glutamate;
30 parts of green onions; 0.05 part in chicken powder;
30 parts of ginger; 0.05 part of yellow rice wine;
40 parts of vegetable oil; 0.1 part in soy sauce;
1500 parts in water; 40～60 parts of lards.
The step of the preparation method of a kind of globefish concentrated soup wing of the present invention is as follows:
1, carries poison back globe fish with 350 parts and remove skin, eyes, internal organ, stay the fish liver; It is clean with water rinse to carry poison back globe fish meat and fish liver;
2, earlier the fish liver slice, 40 parts of vegetable oil are poured in the pot, be heated to 140 degrees centigrade; Put into the fish liver, stir-fried 20～30 seconds, add green onion, each 30 parts of ginger, 20 parts of cooking wine then, stir-fried 1.5 minutes; Add 1500 parts of water then, be heated to 1 minute and boil back lasting 4 minutes;
3, in pot, put into the filefish flesh of fish, be heated to the back of boiling with 1 minute and continue 8 minutes, add 40 parts of lards and continue heating 10-15 minute again, and then add 0.04 portion of salt, 0.04 portion of sugar, 0.05 part of monosodium glutamate, 0.05 part of chicken powder, continue heating 5 minutes, the vessel of packing into;
4, put into 40 parts of shark's fins and 0.05 part of yellow rice wine, 0.1 portion of soy sauce in the above-mentioned vessel, being heated in 5 minutes boils continues 3 minutes, makes globefish concentrated soup wing.
Implement 2
Present embodiment is that the raw material by following parts by weight is made:
Carry 400 parts of poison back globe fishes; 0.06 part of sugar;
50 parts on shark's fin; 0.06 part of salt;
40 parts of cooking wine; 0.15 part of monosodium glutamate:
70 parts of green onions; 0.15 part in chicken powder;
70 parts of ginger; 0.15 part of yellow rice wine;
60 parts of vegetable oil; 0.3 part in soy sauce;
2500 parts in water; 60 parts of lards.
The step of the preparation method of globefish concentrated soup wing is as follows:
1, carries poison back globe fish with 400 parts and remove skin, eyes, internal organ, stay the fish liver; It is clean to propose poison back globe fish meat and the rinsing of fish liver;
2, earlier the fish liver slice, 60 parts of vegetable oil are poured in the pot, be heated to 160 degrees centigrade; Put into the fish liver, stir-fried 20～30 seconds, add green onion, each 70 parts of ginger, 40 parts of cooking wine then, stir-fried 2.5 minutes; Add 2500 parts of water then, be heated to 2 minutes and boil back lasting 6 minutes;
3, in pot, put into the filefish flesh of fish, be heated to the back of boiling with 2 minutes and continue 12 minutes, add 60 parts of lards and continue heating 10-15 minute again, and then add 0.06 portion of salt, 0.06 portion of sugar, 0.15 part of monosodium glutamate, 0.15 part of chicken powder, heated the vessel of packing into 5 minutes;
4, put into 50 parts of shark's fins and 0.15 part of yellow rice wine, 0.3 portion of soy sauce in the above-mentioned vessel, being heated in 6 minutes boils continues 7 minutes, makes globefish concentrated soup wing.
Implement 3
Present embodiment is that the raw material by following parts by weight is made:
Carry 375 parts of poison back globe fishes; 0.05 part of sugar;
45 parts on shark's fin; 0.05 part of salt;
30 parts of cooking wine; 0.1 part of monosodium glutamate;
50 parts of green onions; 0.1 part in chicken powder;
50 parts of ginger; 0.1 part of yellow rice wine;
50 parts of vegetable oil; 0.2 part in soy sauce;
2000 parts in water; 50 parts of lards.
The step of the preparation method of globefish concentrated soup wing is as follows:
1, carries poison back globe fish with 375 parts and remove skin, eyes, internal organ, stay the fish liver; It is clean to propose poison back globe fish meat and the rinsing of fish liver;
2, earlier the fish liver slice, 50 parts of vegetable oil are poured in the pot, be heated to 150 degrees centigrade; Put into the fish liver, stir-fried 20～30 seconds, add green onion, each 50 parts of ginger, 30 parts of cooking wine then, stir-fried 2 minutes; Add 2000 parts of water then, be heated to 1.5 minutes and boil back lasting 5 minutes;
3, in pot, put into the filefish flesh of fish, be heated to the back of boiling with 1.5 minutes and continue 10 minutes, add 50 parts of lards and continue heating 10-15 minute again, and then add 0.05 portion of salt, 0.05 portion of sugar, 0.1 part of monosodium glutamate, 0.1 part of chicken powder, heated the vessel of packing into 5 minutes;
4, put into 45 parts of shark's fins and 0.1 part of yellow rice wine, 0.2 portion of soy sauce in the above-mentioned vessel, being heated in 5.5 minutes boils continues 5 minutes, makes globefish concentrated soup wing.
Claims (1)
1. globefish concentrated soup wing, the raw material that it is characterized by by following parts by weight is made:
Carry 350～400 parts of poison back globe fishes; 0.04～0.06 part of sugar;
40～50 parts on shark's fin; 0.04～0.06 part of salt;
20～40 parts of cooking wine; 0.05～0.15 part of monosodium glutamate;
30～70 parts of green onions; 0.05～0.15 part in chicken powder;
30～70 parts of ginger; 0.05～0.15 part of yellow rice wine;
40～60 parts of vegetable oil; 0.1～0.3 part in soy sauce;
1500～2500 parts in water; 40～60 parts of lards;
Its making step is:
A, carry poison back globe fish with 350～400 parts and remove skin, eyes, internal organ, stay the fish liver; It is clean with water rinse to carry poison back globe fish meat and fish liver;
B, earlier the fish liver slice, 40～60 parts of vegetable oil are poured in the pot, be heated to 140～160 degrees centigrade; Put into the fish liver, stir-fried 20～30 seconds, add green onion, each 30～70 parts of ginger, 20～40 parts of cooking wine then, stir-fried 1.5～2.5 minutes; Add 1500～2500 parts of water then, be heated to 1～2 minute and boil back lasting 4～6 minutes;
C, in pot, put into the filefish flesh of fish, be heated to the back of boiling with 1～2 minute and continue 8～12 minutes, add 40～60 parts of lards and continue heating 10-15 minute again, and then add 0.04～0.06 portion of salt, 0.04～0.06 portion of sugar, 0.05～0.15 part of monosodium glutamate, 0.05～0.15 part of chicken powder, heated the vessel of packing into 5 minutes;
D, put into 40～50 parts of shark's fins and 0.05～0.15 part of yellow rice wine, 0.1～0.3 portion of soy sauce in the above-mentioned vessel, being heated in 5～6 minutes boils continues 3～7 minutes, makes globefish concentrated soup wing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101507292A CN101167584B (en) | 2006-10-25 | 2006-10-25 | Globefish concentrated soup wing and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101507292A CN101167584B (en) | 2006-10-25 | 2006-10-25 | Globefish concentrated soup wing and making method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101167584A CN101167584A (en) | 2008-04-30 |
| CN101167584B true CN101167584B (en) | 2010-09-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2006101507292A Expired - Fee Related CN101167584B (en) | 2006-10-25 | 2006-10-25 | Globefish concentrated soup wing and making method thereof |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202502A (en) * | 2012-01-11 | 2013-07-17 | 李志顺 | Yipinxiang preparation method |
| CN103054075A (en) * | 2013-01-14 | 2013-04-24 | 刘行 | Cooking method of globefish |
| CN110122821A (en) * | 2019-05-28 | 2019-08-16 | 江苏豚岛食品有限公司 | A kind of formula and its processing method of globe fish condensed soup |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1141140A (en) * | 1996-06-28 | 1997-01-29 | 北京首都宾馆潮州海鲜酒家有限公司 | Health-care food stewed pigeon and shark's fin and method for preparing same |
| 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 |
| CN1676039A (en) * | 2005-05-14 | 2005-10-05 | 章建庆 | Method for making edible shark's fin |
-
2006
- 2006-10-25 CN CN2006101507292A patent/CN101167584B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1141140A (en) * | 1996-06-28 | 1997-01-29 | 北京首都宾馆潮州海鲜酒家有限公司 | Health-care food stewed pigeon and shark's fin and method for preparing same |
| 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 |
| CN1676039A (en) * | 2005-05-14 | 2005-10-05 | 章建庆 | Method for making edible shark's fin |
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 4.1986,(4),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 4.1986,(4),33-35. * |
| 宫庆礼、崔建洲、黄海龙、王茂起、包大跃、 张理.河豚鱼的安全食用研究.卫生研究32 4.2003,32(4),346-348. |
| 宫庆礼、崔建洲、黄海龙、王茂起、包大跃、 张理.河豚鱼的安全食用研究.卫生研究32 4.2003,32(4),346-348. * |
| 陈献文、谭永兴.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32 5.1998,32(5),380-381. |
| 陈献文、谭永兴.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32 5.1998,32(5),380-381. * |
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| CN101167584A (en) | 2008-04-30 |
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