CN101946919A - Preparation method of abalone fins - Google Patents
Preparation method of abalone fins Download PDFInfo
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- CN101946919A CN101946919A CN2010102813130A CN201010281313A CN101946919A CN 101946919 A CN101946919 A CN 101946919A CN 2010102813130 A CN2010102813130 A CN 2010102813130A CN 201010281313 A CN201010281313 A CN 201010281313A CN 101946919 A CN101946919 A CN 101946919A
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Abstract
The invention relates to a preparation method of abalone fins, which comprises the following steps: taking 2-4 parts of live abalones, 1-2 parts of fins and 6-10 parts of thick soup which is stewed by Jinhua ham, keels, a scattered old hen, chicken claws and pig trotters as raw materials; respectively treating the three raw materials; stewing the raw materials with soft fire together for 25-35 minutes; then, respectively filling the mixture into tanks in a sterile room; sealing the tanks; and pushing the tanks into a high-temperature steam sterilizing box for sterilizing for 120 minutes. The materials selected in the invention meet eating habits and nutritional requirements; by utilizing the comprehensive function of various materials, the cooked abalone fins have delicious taste and rich nutritional value and are beneficial and harmless to the human body; and the cooked abalone fins have the functions of regulating the blood pressure in two ways, calming the liver, nourishing and reinforcing the kidney and nourishing yin and yang, and have certain effects on treating nocturia, deficiency of vital energy, asthma, unstable blood pressure and distraction.
Description
Technical field
The present invention relates to a kind of preparation method of Bao wing.
Background technology
Abalone and shark's fin are one of eight delicacies.Wherein, abalone is a marine shellfish, is considered as " hat of seafood delights treasure " by people from ancient times, its meat is tender fine and smooth, and taste is extremely delicious, and nutrition is very abundant, contain protein 40%, glycogen 33.1%, fat 0.9%, and contain multivitamin and trace element, have enriching yin and take a tonic or nourishing food to build up one's health effect; And the abalone in the abalone have significant anticancer effect, can also promote the lymphocytes hyperplasia, belongs to low cholesterol food; Content of vitamin E is abundant, is the healthy food of angiocardiopathy preventing, and abalone is the aquatic products that strengthen the human immunity most pronounced effects at present according to statistics.Shark's fin is taken from the fin of shark, i.e. filament shape cartilage in the shark fins, and the likeness in form bean vermicelli is stung more crisply than bean vermicelli, and mouthfeel is good, and containing " shark chondroitin " in the shark's fin cartilage can cancer-resisting, nourishes skin, promotes longevity; Qing Dynasty's shark's fin is listed in the food for the emperor, and it is rich in the amino acid etc. of collagen, calcium, phosphorus, iron, 18 kinds of needed by human, can nourishing and strengthening vital, and beneficial air to open stomach has medicinal efficacies such as aging, the anti-spur of prevention bone again; But from the angle of modern nutriology, the contained protein of shark's fin is incomplete protein, and main component is to belong to fibrinous collagen, and human body is difficult to absorb, if do not take the measure of certain complementary colors propylhomoserin, is equal to waste.At present, abalone, shark's fin are high-grade cuisines, especially the Bao wing has almost become a kind of symbol of identity, but the making of Bao wing all is to adopt general cooking method, select and prepare burden to use do not have concrete requirement at raw material, gastronomical process does not have clear and definite event horizon regulation, the standard that material is also immeasurable yet, the Bao wing that is difficult to the cooking is made reaches more consistent color, and has influenced tasty sense of taste and the tonic medicinal efficacy of enriching yin.
Summary of the invention
The objective of the invention is to deficiency, a kind of preparation method with Bao wing of abundant nutrition value, delicious flavour, the tonic effect of enriching yin is provided at existing abalone, shark's fin existence in the cooking is made.
Technical scheme of the present invention is: a kind of preparation method of Bao wing, with live abalone, shark's fin, and adopt Jinhua ham, keel, raise the one's old mother chicken scattered, thick soup that chicken claw and pig's feet pot system form is raw material, its raw material is by weight: live abalone, 2-4 part; Shark's fin, 1-2 part; Thick soup, 6-10 part; Its making step is as follows:
(1) live abalone that chooses is scrubbed clean, quick-boils to falling shell with boiling water, pulled out cool, and with abalone tooth and internal organ remove rinse well after, went into bittern halogen 30 minutes, pulls abalone out and put into sterile barrel, and it is stand-by to put into desinfection chamber;
(2) water that chooses is sent out shark's fin and pulled out after 15-25 minute with the soup-stock of the going into flavor system of simmering and put into sterile barrel, and it is stand-by to put into desinfection chamber;
(3) thick soup adopts ham, and keel are raised the one's old mother chicken scattered, chicken claw, and pig's feet forms through 12-16 hour pot system, and after the seasoning of adding edible salt, it is stand-by to put into desinfection chamber;
(4) with above-mentioned three kinds of raw material, together little fire was simmered system after 25-35 minute, divided tank filling in desinfection chamber, and sealing pushes the sterilization of high-temperature steam sterilization case and gets final product after 120 minutes.
Preferably, the raw material of described thick soup also comprises ear of maize bone, oxtail, dried precious jade post, squab, DADIYU, the fruit of Chinese wolfberry and American ginseng, with all raw material of thick soup through after changing cutter, go into the Baoshang bucket, added the boiled little fire pot system of mineral water big fire 14-16 hour, to the 55%-60% of surplus soup for the adding mineral water, big fire was stirred 20-30 minute again, got final product with clean gauze elimination material slag.
Preferably, the raw material of described thick soup according to weight ratio is: ham 4-6 part, keel 4-6 part, raise one's old mother chicken 8-10 part, chicken claw 1-2 part, pig's feet 2-3 part, ear of maize bone 4-6 part, old duck 1-2 part, oxtail 2-3 part, dried precious jade post 0.5-1.5 part, squab 0.5-1.5 part, DADIYU 0.5-1.5 part, fruit of Chinese wolfberry 0.05-0.15 part, American ginseng 0.01-0.1 part scattered; Described mineral water is 50-70 part, and the surplus soup in pot system back is 30-40 part.
Preferably, described water is sent out sending out of shark's fin and is made as: shark's fin was through soaked 24 hours, remove interior root with scissors, quick-boil through 100 ℃ of hot water, the removal cartilage is rinsed well, strings bath again with the bamboo let typing pick up the shark's fin of tiling with the bamboo pad after, use the stereotyped excessively shark's fin of mineral spring water logging at last, adding yellow rice wine, green onion, ginger, Chinese prickly ash steam and got final product in 60-80 minute; Scrape sand, decontamination with steaming good shark's fin, again with the clear water flushing go into after 30-40 minute to add fried green onion in the bittern, ginger is simmered to 8-10 minute and gets final product.
Preferably, it is raw material that described bittern adopts one's old mother chicken, ham, keel, big tube bone, chicken frame, pig's feet, fish-bone, DADIYU, American ginseng, Radix Codonopsis, the fruit of Chinese wolfberry, after quick-boiling in the water through 100 ℃ of high temperature, go in the water purifying tank to rinse well, after go into the Baoshang bucket and add mineral water, at least 16 hours extremely surplus soup of the boiled little fire pot system of big fire adds the flavoring system of stewing and got final product in 60-80 minute for adding the 37%-38% of mineral water.
Preferably, the raw material of described bittern according to weight ratio are: one's old mother chicken 10-15 part, ham 4-6 part, keel 5-8 part, big tube bone 4-6 part, chicken frame 4-6 part, pig's feet 1-3 part, fish-bone 0.5-1.5 part, DADIYU 0.2-0.8 part, American ginseng 0.2-0.3 part, Radix Codonopsis 0.05-0.15 part, fruit of Chinese wolfberry 0.05-0.15 part; Flavoring is by weight: soy sauce 0.02-0.03 part, pure mellow wine 0.03-0.05 part, ham juice 0.01-0.03 part, salt 0.02-0.04 part, monosodium glutamate 0.005-0.007 part, the fragrant precious 0.015-0.025 part of meat, dark soy sauce 0.0015-0.0025 part; Flavoring also contains to be dried shellfish 0.4-0.6 part, dries dried shrimps 0.15-0.25 part; Described mineral water is 35-45 part, and the surplus soup in pot system back is 13-17 part.
Preferably, described soup-stock adopts one's old mother chicken, live crucian, keel, ear of maize bone, chicken claw, pig's feet, rib row to be raw material, with live crucian slaughter go into after the flushing in 300 ℃ of deep fats fried to outer crisp, all the other fresh raw material are changed cutter become to go into to quick-boil in 100 ℃ of water after the bulk and rinse well, then all raw material is gone into half filtration that was the mineral spring water yield to surplus soup in 16-18 hour with mineral water big fire pot system in pot bucket and totally get final product.
Preferably, the raw material of described soup-stock according to weight ratio are: one's old mother chicken 8-10 part, live crucian 2-3 part, keel 1.5-2.5 part, ear of maize bone 4-6 part, chicken claw 1-2 part, pig's feet 2-3 part, rib row 4-6 part; Described mineral water is 50-70 part, and the surplus soup in pot system back is 25-35 part.
Preferably, described live abalone adopts does not have damaged, abundant, the build grossness of meat, and is of a size of the live abalone of 7cm.
Preferably, it is gold, yellow, bright that described shark's fin adopts color and luster, and no bone wing is abdicated in the import of the dried 10cm of being of a size of in vain.
Beneficial effect of the present invention is: of the present invention selecting materials meets eating habit and nutritional requirement, utilizes the comprehensive function of various batchings, and the Bao wing that the cooking is made is agreeable to taste, and nutritive value is abundant, and is harmless to the human body beneficial; And have the amphicheirality and regulate the effect that blood pressure, flat liver, kidney tonifying reinforce the kidney, enriching yin is taken a tonic or nourishing food to build up one's health, " enuresis nocturna frequency, deficiency of vital energy asthma, unstable blood pressure, spirit are difficult to the concentrator " had certain curative effect.
The specific embodiment
Specific embodiment one: a kind of preparation method of Bao wing, with live abalone, shark's fin, and adopt ham, keel, raise the one's old mother chicken scattered, thick soup that chicken claw and pig's feet pot system form is raw material, its raw material is by weight: live abalone, 3 parts; Shark's fin, 1.5 parts; Thick soup, 8 parts.Live abalone adopts does not have damaged, abundant, the build grossness of meat, and is of a size of the live abalone of 7cm.Shark's fin adopts outward appearance clean and tidy, and color and luster is a gold, yellow, bright, and no bone wing is abdicated in the import of the dried 10cm of being of a size of in vain.
Its making step is as follows:
(1) live abalone that chooses is scrubbed clean its all black films with the hairbrush of sterilizing, quick-boil to falling shell, pull out in the stainless steel pond of sterilizing coolly excessively, and abalone tooth and internal organ are removed totally wash with running water with boiling water.After go into bittern halogen and went into flavor in 30 minutes and pull abalone out, put into sterile barrel, and it is stand-by to put into desinfection chamber.
(2) shark's fin that chooses is sent out system, at first, shark's fin was through soaked 24 hours, remove interior root with scissors, quick-boil, remove cartilage and rinse well through 100 ℃ of hot water, string with the bamboo let typing pick up the shark's fin of tiling with the bamboo pad after, the stereotyped excessively shark's fin of mineral spring water logging is used in bath at last again, adds 0.005 part of 5 parts of yellow rice wine, 0.025 part of green onion, 0.02 part of ginger, Chinese prickly ash and steams and got final product in 60-80 minute with steaming car; Scrape sand, remove impurity steaming good shark's fin with toothpick, going into to add in the bittern fried green onion, ginger after 30-40 minute with clear water flushing again simmers and can obtain water to 8-10 minute and send out shark's fin, water is sent out shark's fin simmer system after 20 minutes, pull out and put into sterile barrel, and it is stand-by to put into desinfection chamber with the soup-stock of going into flavor.
(3) all raw material with thick soup according to weight ratio is: 5 parts of hams, 5 parts of keel, raise 9 parts of one's old mother chickens, 1.5 parts of chicken claw, 2.5 parts on pig's feet, 5 parts in ear of maize bone, 1.5 parts of old ducks, 2.5 parts of oxtails, 1 part on dried precious jade post, 1 part of squab, 1 part of DADIYU, 0.1 part of the fruit of Chinese wolfberry, 0.05 part of process of American ginseng scattered and change cutter after, go into the Baoshang bucket, added the boiled little fire pot system of 60 parts of big fire of mineral water 14-16 hour, to remaining soup 35 parts for the adding mineral water, big fire was stirred 20-30 minute again, with clean gauze elimination material slag, after adding the edible salt seasoning, it is stand-by to put into desinfection chamber.
(4) with above-mentioned three kinds of raw material, together little fire was simmered system after 25 minutes, divided tank filling in desinfection chamber, sealing.Pushing the sterilization of high-temperature steam sterilization case got final product after 120 minutes.
In the above-mentioned steps, bittern and soup-stock adopt following method pot system:
(1) pot system of bittern: it is raw material for 0.1 part that bittern adopts 12 parts of one's old mother chickens, 5 parts of hams, 6 parts of keel, big 5 parts in bone of tube, 5 parts on chicken frame, 2 parts on pig's feet, 1 part of fish-bone, 0.5 part of DADIYU, 0.25 part of American ginseng, 0.1 part of Radix Codonopsis, the fruit of Chinese wolfberry, after quick-boiling in the water through 100 ℃ of high temperature, go in the water purifying tank to rinse well, after go into the Baoshang bucket and add 40 parts of mineral waters, the boiled little fire pot system of big fire was 15 parts to remaining soup at least 16 hours, added flavoring pot system and got final product in 60-80 minute.Flavoring adopts and reaches 0.025 part in U.S. soy sauce, 0.02 part of one's own department or unit pure mellow wine, Japanese 0.02 part of pure mellow wine, 0.02 part in ham juice, 0.03 part of salt, 0.006 part of monosodium glutamate, fragrant precious 0.02 part of meat, 0.002 part of the chicken rice dark soy sauce contained; Flavoring also adopts and dries 0.5 part of shellfish, dries 0.2 part of dried shrimps;
(2) pot system of soup-stock: it is raw material for 5 parts that soup-stock adopts 9 parts of one's old mother chickens, 2.5 parts of live crucians, 2 parts of keel, 5 parts in ear of maize bone, 1.5 parts of chicken claw, 2.5 parts on pig's feet, rib row, with live crucian slaughter go into after the flushing in 300 ℃ of deep fats fried to outer crisp, all the other fresh raw material are changed cutter become to go into to quick-boil in 100 ℃ of water after the bulk and rinse well, then all raw material being gone in pot bucket with 60 parts of big fire pots of mineral water system 16-18 hour to surplus soup is that 30 parts of filtrations totally get final product.
Specific embodiment two: a kind of preparation method of Bao wing, with live abalone, shark's fin, and adopt ham, keel, raise the one's old mother chicken scattered, thick soup that chicken claw and pig's feet pot system form is raw material, its raw material is by weight: live abalone, 2 parts; Shark's fin, 1 part; Thick soup, 6 parts.Live abalone adopts does not have damaged, abundant, the build grossness of meat, and is of a size of the live abalone of 7cm.Shark's fin adopts outward appearance clean and tidy, and color and luster is a gold, yellow, bright, and no bone wing is abdicated in the import of the dried 10cm of being of a size of in vain.
Its making step is as follows:
(1) live abalone that chooses is scrubbed clean its all black films with the hairbrush of sterilizing, quick-boil to falling shell, pull out in the stainless steel pond of sterilizing coolly excessively, and abalone tooth and internal organ are removed totally wash with running water with boiling water.After go into bittern halogen and went into flavor in 30 minutes and pull abalone out, put into sterile barrel, and it is stand-by to put into desinfection chamber.
(2) shark's fin that chooses is sent out system, at first, shark's fin was through soaked 24 hours, remove interior root with scissors, quick-boil, remove cartilage and rinse well through 100 ℃ of hot water, string with the bamboo let typing pick up the shark's fin of tiling with the bamboo pad after, the stereotyped excessively shark's fin of mineral spring water logging is used in bath at last again, adds 0.004 part of 3 parts of yellow rice wine, 0.02 part of green onion, 0.02 part of ginger, Chinese prickly ash and steams and got final product in 60-80 minute with steaming car; Scrape sand, remove impurity steaming good shark's fin with toothpick, going into to add in the bittern fried green onion, ginger after 30-40 minute with clear water flushing again simmers and can obtain water to 8-10 minute and send out shark's fin, water is sent out shark's fin simmer system after 20 minutes, pull out and put into sterile barrel, and it is stand-by to put into desinfection chamber with the soup-stock of going into flavor.
(3) all raw material with thick soup according to weight ratio is: 4 parts of hams, 4 parts of keel, raise 8 parts of one's old mother chickens, 1 part of chicken claw, 2 parts on pig's feet, 4 parts in ear of maize bone, 1 part of old duck, 2 parts of oxtails, 0.5 part on dried precious jade post, 0.5 part of squab, 0.5 part of DADIYU, 0.05 part of the fruit of Chinese wolfberry, 0.01 part of process of American ginseng scattered and change cutter after, go into the Baoshang bucket, added the boiled little fire pot system of 50 parts of big fire of mineral water 14-16 hour, to remaining soup 30 parts for the adding mineral water, big fire was stirred 20-30 minute again, with clean gauze elimination material slag, after adding the edible salt seasoning, it is stand-by to put into desinfection chamber.
(4) with above-mentioned three kinds of raw material, together little fire was simmered system after 25 minutes, divided tank filling in desinfection chamber, sealing.Pushing the sterilization of high-temperature steam sterilization case got final product after 120 minutes.
In the above-mentioned steps, bittern and soup-stock adopt following method pot system:
(1) pot system of bittern: it is raw material for 0.05 part that bittern adopts 10 parts of one's old mother chickens, 4 parts of hams, 5 parts of keel, big 4 parts in bone of tube, 4 parts on chicken frame, 1 part on pig's feet, 0.5 part of fish-bone, 0.2 part of DADIYU, 0.2 part of American ginseng, 0.05 part of Radix Codonopsis, the fruit of Chinese wolfberry, after quick-boiling in the water through 100 ℃ of high temperature, go in the water purifying tank to rinse well, after go into the Baoshang bucket and add 35 parts of mineral waters, the boiled little fire pot system of big fire was 13 parts to remaining soup at least 16 hours, added flavoring pot system and got final product in 60-80 minute.Flavoring adopts and reaches 0.02 part in U.S. soy sauce, 0.015 part of one's own department or unit pure mellow wine, Japanese 0.015 part of pure mellow wine, 0.01 part in ham juice, 0.02 part of salt, 0.005 part of monosodium glutamate, fragrant precious 0.015 part of meat, 0.002 part of the chicken rice dark soy sauce contained; Flavoring also adopts and dries 0.4 part of shellfish, dries 0.15 part of dried shrimps;
(2) pot system of soup-stock: it is raw material for 4 parts that soup-stock adopts 8 parts of one's old mother chickens, 2 parts of live crucians, 1.5 parts of keel, 4 parts in ear of maize bone, 1 part of chicken claw, 2 parts on pig's feet, rib row, with live crucian slaughter go into after the flushing in 300 ℃ of deep fats fried to outer crisp, all the other fresh raw material are changed cutter become to go into to quick-boil in 100 ℃ of water after the bulk and rinse well, then all raw material being gone in pot bucket with 50 parts of big fire pots of mineral water system 16-18 hour to surplus soup is that 25 parts of filtrations totally get final product.
Specific embodiment three: a kind of preparation method of Bao wing, with live abalone, shark's fin, and adopt ham, keel, raise the one's old mother chicken scattered, thick soup that chicken claw and pig's feet pot system form is raw material, its raw material is by weight: live abalone, 4 parts; Shark's fin, 2 parts; Thick soup, 10 parts.Live abalone adopts does not have damaged, abundant, the build grossness of meat, and is of a size of the live abalone of 7cm.Shark's fin adopts outward appearance clean and tidy, and color and luster is a gold, yellow, bright, and no bone wing is abdicated in the import of the dried 10cm of being of a size of in vain.
Its making step is as follows:
(1) live abalone that chooses is scrubbed clean its all black films with the hairbrush of sterilizing, quick-boil to falling shell, pull out in the stainless steel pond of sterilizing coolly excessively, and abalone tooth and internal organ are removed totally wash with running water with boiling water.After go into bittern halogen and went into flavor in 30 minutes and pull abalone out, put into sterile barrel, and it is stand-by to put into desinfection chamber.
(2) shark's fin that chooses is sent out system, at first, shark's fin was through soaked 24 hours, remove interior root with scissors, quick-boil, remove cartilage and rinse well through 100 ℃ of hot water, string with the bamboo let typing pick up the shark's fin of tiling with the bamboo pad after, the stereotyped excessively shark's fin of mineral spring water logging is used in bath at last again, adds 0.015 part of 7 parts of yellow rice wine, 0.03 part of green onion, 0.03 part of ginger, Chinese prickly ash and steams and got final product in 60-80 minute with steaming car; Scrape sand, remove impurity steaming good shark's fin with toothpick, going into to add in the bittern fried green onion, ginger after 30-40 minute with clear water flushing again simmers and can obtain water to 8-10 minute and send out shark's fin, water is sent out shark's fin simmer system after 20 minutes, pull out and put into sterile barrel, and it is stand-by to put into desinfection chamber with the soup-stock of going into flavor.
(3) all raw material with thick soup according to weight ratio is: 6 parts of hams, 6 parts of keel, raise 10 parts of one's old mother chickens, 2 parts of chicken claw, 3 parts on pig's feet, 6 parts in ear of maize bone, 2 parts of old ducks, 3 parts of oxtails, 1.5 parts on dried precious jade post, 1.5 parts of squabs, 1.5 parts of DADIYUs, 0.15 part of the fruit of Chinese wolfberry, 0.1 part of process of American ginseng scattered and change cutter after, go into the Baoshang bucket, added the boiled little fire pot system of 70 parts of big fire of mineral water 14-16 hour, to remaining soup 40 parts for the adding mineral water, big fire was stirred 20-30 minute again, with clean gauze elimination material slag, after adding the edible salt seasoning, it is stand-by to put into desinfection chamber.
(4) with above-mentioned three kinds of raw material, together little fire was simmered system after 25 minutes, divided tank filling in desinfection chamber, sealing.Pushing the sterilization of high-temperature steam sterilization case got final product after 120 minutes.
In the above-mentioned steps, bittern and soup-stock adopt following method pot system:
(1) pot system of bittern: it is raw material for 0.15 part that bittern adopts 15 parts of one's old mother chickens, 6 parts of hams, 8 parts of keel, big 6 parts in bone of tube, 6 parts on chicken frame, 3 parts on pig's feet, 1.5 parts of fish-bones, 0.8 part of DADIYU, 0.3 part of American ginseng, 0.15 part of Radix Codonopsis, the fruit of Chinese wolfberry, after quick-boiling in the water through 100 ℃ of high temperature, go in the water purifying tank to rinse well, after go into the Baoshang bucket and add 45 parts of mineral waters, the boiled little fire pot system of big fire was 17 parts to remaining soup at least 16 hours, added flavoring pot system and got final product in 60-80 minute.Flavoring adopts and reaches 0.03 part in U.S. soy sauce, 0.025 part of one's own department or unit pure mellow wine, Japanese 0.025 part of pure mellow wine, 0.03 part in ham juice, 0.04 part of salt, 0.007 part of monosodium glutamate, fragrant precious 0.0025 part of meat, 0.0025 part of the chicken rice dark soy sauce contained; Flavoring also adopts and dries 0.6 part of shellfish, dries 0.25 part of dried shrimps;
(2) pot system of soup-stock: it is raw material for 6 parts that soup-stock adopts 10 parts of one's old mother chickens, 3 parts of live crucians, 2.5 parts of keel, 6 parts in ear of maize bone, 2 parts of chicken claw, 3 parts on pig's feet, rib row, with live crucian slaughter go into after the flushing in 300 ℃ of deep fats fried to outer crisp, all the other fresh raw material are changed cutter become to go into to quick-boil in 100 ℃ of water after the bulk and rinse well, then all raw material being gone in pot bucket with 70 parts of big fire pots of mineral water system 16-18 hour to surplus soup is that 35 parts of filtrations totally get final product.
Claims (10)
1. the preparation method of a Bao wing is characterized in that: with live abalone, shark's fin, and adopt ham, keel, raise the one's old mother chicken scattered, thick soup that chicken claw and pig's feet pot system form is raw material, its raw material is by weight: live abalone, 2-4 part; Shark's fin, 1-2 part; Thick soup, 6-10 part; Its making step is as follows:
(1) live abalone that chooses is scrubbed clean, quick-boils to falling shell with boiling water, pulled out cool, and with abalone tooth and internal organ remove rinse well after, went into bittern halogen 30 minutes, pulls abalone out and put into sterile barrel, and it is stand-by to put into desinfection chamber;
(2) water that chooses is sent out shark's fin and pulled out after 15-25 minute with the soup-stock of the going into flavor system of simmering and put into sterile barrel, and it is stand-by to put into desinfection chamber;
(3) thick soup adopts ham, keel, raises the one's old mother chicken scattered, chicken claw, pig's feet form through 12-16 hour pot system, add the edible salt seasoning after, it is stand-by to put into desinfection chamber;
(4) with above-mentioned three kinds of raw material, together little fire was simmered system after 25-35 minute, divided tank filling in desinfection chamber, and sealing pushes the sterilization of high-temperature steam sterilization case and gets final product after 120 minutes.
2. the preparation method of Bao wing as claimed in claim 1, it is characterized in that: the raw material of described thick soup also comprises ear of maize bone, oxtail, dried precious jade post, squab, DADIYU, the fruit of Chinese wolfberry and American ginseng, with all raw material of thick soup through after changing cutter, go into the Baoshang bucket, added the boiled little fire pot system of mineral water big fire 14-16 hour, to the 55%-60% of surplus soup for the adding mineral water, big fire was stirred 20-30 minute again, got final product with clean gauze elimination material slag.
3. the preparation method of Bao wing as claimed in claim 2 is characterized in that: the raw material of described thick soup according to weight ratio is: ham 4-6 part, keel 4-6 part, raise one's old mother chicken 8-10 part, chicken claw 1-2 part, pig's feet 2-3 part, ear of maize bone 4-6 part, old duck 1-2 part, oxtail 2-3 part, dried precious jade post 0.5-1.5 part, squab 0.5-1.5 part, DADIYU 0.5-1.5 part, fruit of Chinese wolfberry 0.05-0.15 part, American ginseng 0.01-0.1 part scattered; Described mineral water is 50-70 part, and the surplus soup in pot system back is 30-40 part.
4. the preparation method of Bao wing as claimed in claim 1, it is characterized in that: described water is sent out sending out of shark's fin and is made as: shark's fin was through soaked 24 hours, remove interior root with scissors, quick-boil through 100 ℃ of hot water, the removal cartilage is rinsed well, strings bath again with the bamboo let typing pick up the shark's fin of tiling with the bamboo pad after, use the stereotyped excessively shark's fin of mineral spring water logging at last, adding yellow rice wine, green onion, ginger, Chinese prickly ash steam and got final product in 60-80 minute; Scrape sand, decontamination with steaming good shark's fin, again with the clear water flushing go into after 30-40 minute to add fried green onion in the bittern, ginger is simmered to 8-10 minute and gets final product.
5. as the preparation method of claim 1 or 4 any described Bao wings, it is characterized in that: it is raw material that described bittern adopts one's old mother chicken, ham, keel, big tube bone, chicken frame, pig's feet, fish-bone, DADIYU, American ginseng, Radix Codonopsis, the fruit of Chinese wolfberry, after quick-boiling in the water through 100 ℃ of high temperature, go in the water purifying tank to rinse well, after go into the Baoshang bucket and add mineral water, at least 16 hours extremely surplus soup of the boiled little fire pot system of big fire adds the flavoring system of stewing and got final product in 60-80 minute for adding the 37%-38% of mineral water.
6. the preparation method of Bao wing as claimed in claim 5 is characterized in that: the raw material of described bittern according to weight ratio are: one's old mother chicken 10-15 part, ham 4-6 part, keel 5-8 part, big tube bone 4-6 part, chicken frame 4-6 part, pig's feet 1-3 part, fish-bone 0.5-1.5 part, DADIYU 0.2-0.8 part, American ginseng 0.2-0.3 part, Radix Codonopsis 0.05-0.15 part, fruit of Chinese wolfberry 0.05-0.15 part;
Flavoring is by weight: soy sauce 0.02-0.03 part, pure mellow wine 0.03-0.05 part, ham juice 0.01-0.03 part, salt 0.02-0.04 part, monosodium glutamate 0.005-0.007 part, the fragrant precious 0.015-0.025 part of meat, dark soy sauce 0.0015-0.0025 part; Flavoring also contains to be dried shellfish 0.4-0.6 part, dries dried shrimps 0.15-0.25 part; Described mineral water is 35-45 part, and the surplus soup in pot system back is 13-17 part.
7. the preparation method of Bao wing as claimed in claim 1, it is characterized in that: described soup-stock adopts one's old mother chicken, live crucian, keel, ear of maize bone, chicken claw, pig's feet, rib row to be raw material, with live crucian slaughter go into after the flushing in 300 ℃ of deep fats fried to outer crisp, all the other fresh raw material are changed cutter become to go into to quick-boil in 100 ℃ of water after the bulk and rinse well, then all raw material is gone into half filtration that was the mineral spring water yield to surplus soup in 16-18 hour with mineral water big fire pot system in pot bucket and totally get final product.
8. the preparation method of Bao wing as claimed in claim 7 is characterized in that: the raw material of described soup-stock according to weight ratio are: one's old mother chicken 8-10 part, live crucian 2-3 part, keel 1.5-2.5 part, ear of maize bone 4-6 part, chicken claw 1-2 part, pig's feet 2-3 part, rib row 4-6 part; Described mineral water is 50-70 part, and the surplus soup in pot system back is 25-35 part.
9. the preparation method of Bao wing as claimed in claim 1 is characterized in that: described live abalone adopts does not have damaged, abundant, the build grossness of meat, and is of a size of the live abalone of 7cm.
10. the preparation method of Bao wing as claimed in claim 1 is characterized in that: described shark's fin adopts color and luster to be gold, yellow, bright, and no bone wing is abdicated in the import of the dried 10cm of being of a size of in vain.
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| CN2010102813130A CN101946919A (en) | 2010-09-15 | 2010-09-15 | Preparation method of abalone fins |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010102813130A CN101946919A (en) | 2010-09-15 | 2010-09-15 | Preparation method of abalone fins |
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| CN101946919A true CN101946919A (en) | 2011-01-19 |
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| CN2010102813130A Pending CN101946919A (en) | 2010-09-15 | 2010-09-15 | Preparation method of abalone fins |
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| CN103783575A (en) * | 2013-10-28 | 2014-05-14 | 景德镇市隆政食品有限公司 | Whole-process low-temperature freshness-keeping and reduction processing technology taking dried abalones as raw materials |
| CN103859500A (en) * | 2014-03-10 | 2014-06-18 | 福建佰翔天厨食品有限公司 | Fotiaoqiang soup and preparation method thereof |
| CN105011082A (en) * | 2015-06-29 | 2015-11-04 | 重庆普恒食品科技有限公司 | Fragrant, spicy and sweet flavored seasoning and fragrant, spicy and sweet food and preparation method thereof |
| CN107410852A (en) * | 2017-05-25 | 2017-12-01 | 李克非 | A kind of narcotic incense burned to paralyze victims meal and narcotic incense burned to paralyze victims dish and preparation method thereof |
| CN109907251A (en) * | 2019-03-14 | 2019-06-21 | 王正洪 | A kind of Novel fish chafing dish cooking |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783575A (en) * | 2013-10-28 | 2014-05-14 | 景德镇市隆政食品有限公司 | Whole-process low-temperature freshness-keeping and reduction processing technology taking dried abalones as raw materials |
| CN103859500A (en) * | 2014-03-10 | 2014-06-18 | 福建佰翔天厨食品有限公司 | Fotiaoqiang soup and preparation method thereof |
| CN103859500B (en) * | 2014-03-10 | 2016-03-23 | 福建佰翔天厨食品有限公司 | A kind of Buddha jumping over the wall soup juice and preparation method thereof |
| CN105011082A (en) * | 2015-06-29 | 2015-11-04 | 重庆普恒食品科技有限公司 | Fragrant, spicy and sweet flavored seasoning and fragrant, spicy and sweet food and preparation method thereof |
| CN107410852A (en) * | 2017-05-25 | 2017-12-01 | 李克非 | A kind of narcotic incense burned to paralyze victims meal and narcotic incense burned to paralyze victims dish and preparation method thereof |
| CN109907251A (en) * | 2019-03-14 | 2019-06-21 | 王正洪 | A kind of Novel fish chafing dish cooking |
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