CN101869319A - Method for making steamed alosa sapidissima - Google Patents
Method for making steamed alosa sapidissima Download PDFInfo
- Publication number
- CN101869319A CN101869319A CN201010196239A CN201010196239A CN101869319A CN 101869319 A CN101869319 A CN 101869319A CN 201010196239 A CN201010196239 A CN 201010196239A CN 201010196239 A CN201010196239 A CN 201010196239A CN 101869319 A CN101869319 A CN 101869319A
- Authority
- CN
- China
- Prior art keywords
- fish body
- steamed
- fish
- condiment
- along
- 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.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for making steamed alosa sapidissima, which belongs to the technical field of nutrition and cooking of aquatic products. The method comprises the following steps: taking chilled alosa sapidissima coated with a preservative film, removing the viscera, gills and bones, cleaning the fish body, draining water, and placing the fish body into a fish-shaped porcelain dish; mixing seasonings, uniformly pouring the mixture of seasonings along the fish body with the weight percent of the seasonings and the fish body being (1:10)-(1:8), and preserving; placing two ginger slices into the fish body, and then placing the fish body with the seasonings and the porcelain dish into a tubular steaming stove for steaming; removing the ginger, pouring the steamed sauce into a bowl, then pouring the hot steamed sauce along the fish body, and repeating the steps, thereby obtaining the steamed alosa sapidissima. The method of the invention has the advantages of reasonable formula, flexible adjustment and simple making process. The steamed alosa sapidissima has delicious taste and high nutritional value and also has a certain healthcare effect.
Description
Technical field
The present invention relates to a kind of making new method of steamed alosa sapidissima, belong to aquaculture nutritional, cooking skill field.
Background technology
The America hilsa herring, formal name used at school Alosa sapidissima, English name American shad has another name called U.S. hilsa herring, clupeidae, Alosa.The America hilsa herring is with its fine and tender taste, plump fertile and celebrated, favored by the consumer, and compare favourably with appearance similar, the meat of Chinese hilsa herring (Macrura reevesii), under the endangered situation of Chinese hilsa herring, America hilsa herring edible consumption in state-owned vast market prospect.
Red steaming is one of very distinctive cuisine in the Chinese Beijing cuisine style of cooking, because of the different sensory difference that the difference of raw material and condiment are handled very big.Owing to be subjected to the influence of steamed Chinese hilsa herring, at present, people's cooking methods comparatively commonly used be with broken tripe, remove the gill and internal organ and the American shad that cleaned in to mix batching steamed, treat that fish is ripe after, carry the upward juice of bruised ginger and vinegar mediation; Consequently tasty difficulty, mouthfeel are poor, be off one's feed, and be a kind of great waste to the America hilsa herring of preciousness; Adopt traditional red steaming method then may lose the plump fertile of America hilsa herring genuineness because of the blending of too much preparing burden.
Summary of the invention
The present invention is directed to the defective of tasty difficulty in above-mentioned existence steamed and the conventional red steaming method batching problem that a presumptuous guest usurps the role of the host when making the America hilsa herring, and according to thin tender, the plump big and fleshy characteristics of fish body of America hilsa herring scale, on the basis of cooking skill for many years, the condiment that preparation is unique, adopt the production method of the red steaming of band juice, improve processing step, a kind of preparation method of steamed alosa sapidissima is provided.
According to technical scheme provided by the invention, a kind of preparation method of steamed alosa sapidissima comprises following four making steps:
A, the delicious continent of the ice hilsa herring of getting 1000-1500g preservative film parcel are not scaled, and cut open along vertebrae one side from the kiss end with cutter, and the internal organ and the gill are removed together, along grain of meat some bones are rejected, and the fish body is cleaned to drain the water and is placed in the fish shape porcelain dish, and is stand-by;
B, condiment is fully mixed thoroughly, condiment and fish body evenly pour into along the fish body in 1: 10～1: 8 weight % ratio, and pickle 10～20 minutes;
C, place the fish body, the fish body of putting condiment well is connected porcelain dish put into the tubular type steaming stove together, steam 15-20min with two of 3-5g ginger slices;
D, get, to bowl, take advantage of heat again steamed juice to be poured into along the fish body steamed juice except that after the ginger, 2～3 times so repeatedly, i.e. edible.
Condiment raw material of the present invention is Steamed fish soy sauce 700-800mL, Fuquan roast juice 600-700mL, U.S. utmost point delicious sauce 10-20mL, delicate flavour light soy sauce 20-30mL, cotton granulated sugar 15-20g, chickens' extract 5-8g, monosodium glutamate 7-10g; Above-mentioned condiment raw material mixed to mix thoroughly at normal temperatures be condiment.
Advantage of the present invention: compare tasty good to eat, unique flavor with steamed fish; Compare with the conventional red Steamed fish, genuine, plump fertile; Compare fertile and oiliness, tender and raw meat not with the light water Boiled fish.Compatibility of the present invention is reasonable, regulates flexibly, and manufacture craft is simple, is of high nutritive value, and has certain health-care efficacy.
The specific embodiment
Embodiment one: the preparation method of a kind of steamed alosa sapidissima of the present invention comprises following making step:
Get the delicious continent of the ice hilsa herring of 1000g preservative film parcel, do not scale, cut open along vertebrae one side from the kiss end with cutter, the internal organ and the gill are removed together, along grain of meat some bones are rejected, cleaning drains the water is placed in the fish shape porcelain dish, stand-by; (Steamed fish soy sauce 700mL, Fuquan (barbecue) juice 600mL, U.S. utmost point delicious sauce 10mL, delicate flavour light soy sauce 20mL, cotton granulated sugar 15g, chickens' extract 5g, monosodium glutamate 7g) mixes at normal temperatures and mixes thoroughly with the condiment raw material, pours into and pickles along the fish body and placed 10 minutes; The American shad of putting condiment well is connected porcelain dish put into tubular type steaming stove (moisten at the summer port eastern kitchen tools equipment Co., Ltd and produces the Jiangyin City) together, steam 15min; Treat that the cold slightly back of venting takes out, remove after the ginger steamed juice, take advantage of heat again steamed juice to be poured into along the fish body to little bowl, 2 times so repeatedly, i.e. edible.
Embodiment two: the preparation method of a kind of steamed alosa sapidissima of the present invention comprises following making step:
Get 1200g and ice delicious continent hilsa herring, do not scale, cut open along vertebrae one side from the kiss end with cutter, the internal organ and the gill are removed together, along grain of meat some bones are rejected, cleaning drains the water is placed in the fish shape porcelain dish, stand-by; Condiment raw material (lard 5 grams, soy sauce 5 grams, monosodium glutamate 0.8 gram, ginger 8 grams) is mixed thoroughly, poured into along the fish body; (Steamed fish soy sauce 750mL, Fuquan (barbecue) juice 650mL, U.S. utmost point delicious sauce 15mL, delicate flavour light soy sauce 25mL, cotton granulated sugar 18g, chickens' extract 6g, monosodium glutamate 9g) mixes thoroughly with the condiment raw material, pours into and pickles along the fish body and placed 15 minutes; The American shad of putting condiment well is connected porcelain dish put into tubular type steaming stove (moisten at the summer port eastern kitchen tools equipment Co., Ltd and produces the Jiangyin City) together, steam 18min; Treat that the cold slightly back of venting takes out, remove after the ginger steamed juice, take advantage of heat again steamed juice to be poured into along the fish body to little bowl, 2 times so repeatedly, i.e. edible.
Embodiment three: the preparation method of a kind of steamed alosa sapidissima of the present invention comprises following making step:
Get the delicious continent of the ice hilsa herring of 1500g preservative film parcel, do not scale, cut open along vertebrae one side from the kiss end with cutter, the internal organ and the gill are removed together, along grain of meat some bones are rejected, cleaning drains the water is placed in the fish shape porcelain dish, stand-by; (Steamed fish soy sauce 800mL, Fuquan (barbecue) juice 700mL, U.S. utmost point delicious sauce 20mL, delicate flavour light soy sauce 30mL, cotton granulated sugar 20g, chickens' extract 8g, monosodium glutamate 10g) mixes thoroughly with the condiment raw material, pours into and pickles along the fish body and placed 20 minutes; The American shad of putting condiment well is connected porcelain dish put into tubular type steaming stove (moisten at the summer port eastern kitchen tools equipment Co., Ltd and produces the Jiangyin City) together, steam 20min; Treat that the cold slightly back of venting takes out, remove after the ginger steamed juice, take advantage of heat again steamed juice to be poured into along the fish body to little bowl, 3 times so repeatedly, i.e. edible.
Claims (2)
1. the preparation method of a steamed alosa sapidissima is characterized in that may further comprise the steps:
A, the delicious continent of the ice hilsa herring of getting the preservative film parcel are not scaled, and cut open along vertebrae one side from the kiss end with cutter, and the internal organ and the gill are removed together, along grain of meat some bones are rejected, and the fish body is cleaned to drain the water and is placed in the fish shape porcelain dish, and is stand-by;
B, condiment is fully mixed thoroughly, condiment and fish body evenly pour into along the fish body in 1: 10～1: 8 weight % ratio, and pickle 10～20 minutes;
C, place the fish body, the fish body of putting condiment well is connected porcelain dish put into the tubular type steaming stove together, steam 15-20min with two of 3-5g ginger slices;
D, get, to bowl, take advantage of heat again steamed juice to be poured into along the fish body steamed juice except that after the ginger, 2～3 times so repeatedly, i.e. edible.
2. the preparation method of a kind of steamed alosa sapidissima as claimed in claim 1 is characterized in that: described condiment raw material is Steamed fish soy sauce 700-800mL, Fuquan barbecue meter 600-700mL, U.S. utmost point delicious sauce 10-20mL, delicate flavour light soy sauce 20-30mL, cotton granulated sugar 15-20g, chickens' extract 5-8g, monosodium glutamate 7-10g; Above-mentioned condiment raw material mixed to mix thoroughly at normal temperatures be condiment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010196239A CN101869319A (en) | 2010-05-31 | 2010-05-31 | Method for making steamed alosa sapidissima |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010196239A CN101869319A (en) | 2010-05-31 | 2010-05-31 | Method for making steamed alosa sapidissima |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101869319A true CN101869319A (en) | 2010-10-27 |
Family
ID=42994548
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010196239A Pending CN101869319A (en) | 2010-05-31 | 2010-05-31 | Method for making steamed alosa sapidissima |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101869319A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284214A (en) * | 2013-06-08 | 2013-09-11 | 江苏中洋集团股份有限公司 | Method for preparing double-taste tenualosa reevesii |
| CN104041853A (en) * | 2014-06-25 | 2014-09-17 | 叶亚林 | Cooking method for braised fish in brown sauce |
| CN104886652A (en) * | 2015-06-08 | 2015-09-09 | 扬州大学 | Process for steaming fresh living fish |
| CN107549756A (en) * | 2017-09-28 | 2018-01-09 | 马鞍山市十月丰食品有限公司 | A kind of steamed fish flavor seasoning and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1943436A (en) * | 2006-08-30 | 2007-04-11 | 河北玉兰香保定会馆饮食有限公司 | Method for processing potherb mustard sauce steamed fish |
-
2010
- 2010-05-31 CN CN201010196239A patent/CN101869319A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1943436A (en) * | 2006-08-30 | 2007-04-11 | 河北玉兰香保定会馆饮食有限公司 | Method for processing potherb mustard sauce steamed fish |
Non-Patent Citations (4)
| Title |
|---|
| 《四川烹饪》 19991231 陈忠兵 家常美味蒸鱼 第46页 1-2 , 第9期 2 * |
| 《海鲜肉类食谱500款》 20091231 安缘 清蒸鲥鱼 广东旅游出版社 第25页 1-2 , 第1版 1 * |
| 《霞客宴舞》 20081031 杨治明 鲥鱼美味胜做官 上海科学普及出版社 第74页 1-2 , 第1版 1 * |
| 《鱼类菜制作500例》 19891231 苏明等 清蒸鲥鱼 中国卓越出版公司 第40页 1-2 , 第1版 1 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284214A (en) * | 2013-06-08 | 2013-09-11 | 江苏中洋集团股份有限公司 | Method for preparing double-taste tenualosa reevesii |
| CN104041853A (en) * | 2014-06-25 | 2014-09-17 | 叶亚林 | Cooking method for braised fish in brown sauce |
| CN104886652A (en) * | 2015-06-08 | 2015-09-09 | 扬州大学 | Process for steaming fresh living fish |
| CN107549756A (en) * | 2017-09-28 | 2018-01-09 | 马鞍山市十月丰食品有限公司 | A kind of steamed fish flavor seasoning and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103284228A (en) | Spicy snails and preparation method thereof | |
| CN104431966A (en) | Spicy seafood soybean sauce and preparation method thereof | |
| CN103284173B (en) | A kind of preparation method of spicy rabbit meat product | |
| CN105682477A (en) | Plantain food product and method for producing plantain food product | |
| CN101869319A (en) | Method for making steamed alosa sapidissima | |
| CN106417539A (en) | Five-kernel seafood stuffing dendrobium officinale pastry mooncake and preparation method thereof | |
| CN103689426A (en) | Rice-flavor wheat germ crispy chips and preparation method thereof | |
| CN104171548A (en) | Chicken feed formula for improving laying rate and preparation method thereof | |
| CN103271381A (en) | Spiced andrias davidianus meat and production method thereof | |
| CN103251063B (en) | A kind of preparation method of soy sauce flavor type rabbit meat product | |
| CN103238862B (en) | A kind of preparation method of violent peppery type rabbit meat product | |
| CN104431967A (en) | Sea cucumber and shredded chicken soybean paste and preparation method thereof | |
| KR101276211B1 (en) | noodle manufacturing method comprising pear and water-based radish kimchi | |
| KR20160109319A (en) | Method of manufacturing crepe and dumplings included fish fillets | |
| CN104286644A (en) | Ginseng and chicken nourishing porridge and preparation method thereof | |
| CN103519228A (en) | Preparation method for blood fat reduction sausages | |
| KR101607838B1 (en) | A process for the preparation of pork boiled in red ginseng sauce and the pork boiled in red ginseng sauce prepared therefrom | |
| CN107114706A (en) | A kind of preparation method of dried orange peel jerky | |
| CN106993761A (en) | A kind of preparation method of low salt preserved ham | |
| CN106262533A (en) | A kind of chocolate flavoured sour-sweet Semen Benincasae and preparation method thereof | |
| CN106386963A (en) | Pastry puff mooncake containing purple sweet potato, abelmoschus moschatus, seafood filling and dendrobium officinale and preparation method of pastry puff mooncake | |
| CN104543959A (en) | Peanut-orange-lean meat paste and preparation method thereof | |
| CN103238856B (en) | A kind of preparation method of peanut type rabbit meat product | |
| KR102319620B1 (en) | Manufacturing method of korean hwangbong chicken porridge | |
| KR102279035B1 (en) | Method of seasoned and grilled pollack on the spot |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20101027 |