CN101991142A - Making method of belt fish - Google Patents
Making method of belt fish Download PDFInfo
- Publication number
- CN101991142A CN101991142A CN2009100180747A CN200910018074A CN101991142A CN 101991142 A CN101991142 A CN 101991142A CN 2009100180747 A CN2009100180747 A CN 2009100180747A CN 200910018074 A CN200910018074 A CN 200910018074A CN 101991142 A CN101991142 A CN 101991142A
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- grams
- belt fish
- belt
- fish
- hairtail
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- 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.)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a making method of belt fish. The making method is characterized in that the belt fish is made by mixing a plurality of types of ingredients with the belt fish, and in the making method, (1) the formula of the ingredients is that each 800 grams of the belt fish comprises the following components in weight: 10 grams of shredded scallion, 10 grams of shredded ginger, 8 grams of salt, 5 grams of white sugar, 15 grams of garlic slice, 10 grams of caraway, 10 grams of cooking wine, 50 grams of vegetable oil, 10 grams of starch, 5 grams of chicken essence, 10 grams of sauce, 200 grams of egg, and 5 grams of water; and (2) a processing technique of the belt fish comprises the following steps of: after selecting the belt fish, processing the belt fish according to the following process: cutting the belt fish into pieces, curing the belt fish, mixing the sauce, wrapping egg liquid, frying the belt fish, reducing juice, and placing the belt fish in a dish. The making method aims to overcome the defects of the conventional method for making the belt fish, and the belt fish is made by adding a plurality of the ingredients and using a braising method to ensure that the finished food has moderately salty and sweet, has good mouthfeel and keeps complete nutritive materials.
Description
Technical field
The invention belongs to marine product processing and fabricating method and technology field, relate to the preparation method of a kind of hairtail.
Background technology
Hairtail belongs to the ocean fish class, the tender body fertilizer of meat, delicious flavour, and nutritive value is high.Stomach qi-restoratives and moist skin can be whetted the appetite, be warmed up to normal zone of eclipse fish, also diseases such as body void, hypogalactia in postpartum and traumatism and bleeding after being ill had benefiting action.The tradition hairtail is general makes of steamed or dried method of frying in shallow oil, and taste is uninteresting.
Purpose of the present invention is exactly to make the shortcoming of hairtail for overcoming conventional method, adds multiple batching and uses method braised in soy sauce to make, make into dish salty comfortable in, good mouthfeel, nutriment is kept perfectly.
Summary of the invention
The objective of the invention is to realize by following technical solution.
The present invention is that hairtail mixes multiple batching and is made.
(1) the batching prescription is: per 800 gram hairtails: green onion silk 10 grams, shredded ginger 10 grams, salt 8 grams, white sugar 5 grams, garlic sheet 15 grams, caraway 10 grams, cooking wine 10 grams, vegetable oil 50 grams, starch 10 grams, chickens' extract 5 grams, soy sauce 10 grams, egg 200 grams, water 5 grams.
(2) processing technology of hairtail:
Behind the select hairtail, process processing according to following technology:
Segment-pickle-transfer dip-wrap up in egg liquid-fry-receipts juice-placing.
Below in conjunction with example the present invention is elaborated:
1, segment.Hairtail is cleaned out, the tail of decaptitating, it is standby to be cut into about 6 centimetres section.
2, pickle.Put into cooking wine 5 grams, salt 5 grams, soy sauce 5 grams, green onion silk 5 grams, shredded ginger 5 grams are pickled the hairtail section 15 minutes.
3, transfer dip.With cooking wine 5 grams, white sugar 5 grams, salt 3 grams, starch 5 grams, soy sauce 5 grams, water 5 grams are put into bowl and are stirred well.
4, wrap up in egg liquid.Earlier egg 200 grams are broken into egg liquid, on the hairtail section, evenly wrap egg liquid again.
5, fry.Put into vegetable oil 30 gram in the pot and burn heat, with the hairtail section that wraps egg liquid put into wherein fried 3 minutes golden yellow to the two sides.
6, receive juice.Put into vegetable oil 20 gram in the pot and burn heat, put into green onion silk 5 grams, shredded ginger 5 grams, garlic sheet 5 grams, the dip that fried good hairtail section and step 3 mix up is poured in big fire quick-fried 15 seconds then into, changes after big fire is boiled that little fire is stewing to be boiled 5 minutes into.
7, placing.Sprinkle caraway 10 grams on burned hairtail section, the Sheng dish that all can take the dish out of the pot is edible.
Claims (2)
1. the preparation method of a hairtail is characterized in that hairtail mixes that multiple batching is braised in soy sauce to form.Its batching prescription is: per 800 gram hairtails: green onion silk 10 grams, shredded ginger 10 grams, salt 8 grams, white sugar 5 grams, garlic sheet 15 grams, caraway 10 grams, cooking wine 10 grams, vegetable oil 50 grams, starch 10 grams, chickens' extract 5 grams, soy sauce 10 grams, egg 200 grams, water 5 grams.
2. the preparation method of hairtail according to claim 1 behind the select hairtail, is processed processing according to following technology: segment-pickle-transfer dip-wrap up in egg liquid-fry-receipts juice-placing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100180747A CN101991142A (en) | 2009-08-25 | 2009-08-25 | Making method of belt fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100180747A CN101991142A (en) | 2009-08-25 | 2009-08-25 | Making method of belt fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101991142A true CN101991142A (en) | 2011-03-30 |
Family
ID=43782290
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100180747A Pending CN101991142A (en) | 2009-08-25 | 2009-08-25 | Making method of belt fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101991142A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036586A (en) * | 2016-06-24 | 2016-10-26 | 贵州梵净山农业高科技股份有限公司 | Industrial manufacturing method for braised ribbonfish in brown sauce |
| CN114831280A (en) * | 2022-05-30 | 2022-08-02 | 甘肃和泰央厨食品有限公司 | Sauce braised deep sea flatfish and making method thereof |
-
2009
- 2009-08-25 CN CN2009100180747A patent/CN101991142A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036586A (en) * | 2016-06-24 | 2016-10-26 | 贵州梵净山农业高科技股份有限公司 | Industrial manufacturing method for braised ribbonfish in brown sauce |
| CN114831280A (en) * | 2022-05-30 | 2022-08-02 | 甘肃和泰央厨食品有限公司 | Sauce braised deep sea flatfish and making method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110330 |