CN102871149A

CN102871149A - Manufacturing method of yellow cartfish can

Info

Publication number: CN102871149A
Application number: CN201110194490XA
Authority: CN
Inventors: 宋其祥
Original assignee: Chongqing Qianjiang District Qianshuang Technology Co Ltd
Current assignee: Chongqing Qianjiang District Qianshuang Technology Co Ltd
Priority date: 2011-07-12
Filing date: 2011-07-12
Publication date: 2013-01-16

Abstract

The invention relates to a manufacturing method of yellow cartfish can, belongs to the field of food processing, and can effectively solve the disadvantages of inconvenience for long-term preservation and transportation of common yellow cartfish. The manufacturing method comprises the steps of removing head and viscera of the yellow cartfish; washing the yellow cartfish for 3 times with clear water; pouring rapeseed oil in a pot; heating the rapeseed oil to boil; putting the yellow cartfish into the oil pot one by one for frying; taking the yellow cartfish out from the pot when the surface of the yellow cartfish becomes golden yellow; putting 30 g of garlic and 20 g of ginger slices into boiling water; boiling the water for 20 minutes; fishing the garlic and the ginger slices out from the water with a strainer and putting the garlic and the ginger slices into a basin; adding 1 kilogram of salt, 0.1 kilogram of white granulated sugar, 0.1 kilogram of cooking wine, 100 g of chicken essence, 50 g of light soy sauce, 100 g of five spice powder, 1 kilogram of chicken soup; stirring the above mixture uniformly with a spoon; putting the fried yellow cartfish in a vat, pouring the manufactured soup bases in the vat, covering the vat well, and keeping for 30 days in a jar hermetically. The manufacturing method is mainly used for producing the yellow cartfish can.

Description

The preparation method of yellow peppery fourth can

Technical field the present invention relates to the preparation method of the peppery fourth can of a kind of Huang.

The yellow peppery fourth of background technology is fish nutritious in, contain rich in protein and amino acid in the yellow peppery fourth, although the nutritional labeling of yellow peppery fourth is more, general yellow peppery fourth has such short of electricity, is exactly the general inconvenient long preservation of yellow peppery fourth and transportation.

Summary of the invention the objective of the invention is to provide the preparation method of the peppery fourth can of a kind of Huang, and it can effectively solve the shortcoming of the inconvenient long preservation of general yellow peppery fourth and transportation.

The object of the present invention is achieved like this: the preparation method of yellow peppery fourth can, get rid of head and the internal organ of yellow peppery fourth, and with clear water the peppery fourth of Huang is cleaned 3 times, then be poured in the sieve and drain away the water; Rape oil poured into heat boiledly in the pot, the peppery fourth of Huang put in the oil cauldron one by one fry, the surface of waiting until yellow peppery fourth becomes can play pot flavous the time, rise will fry behind the pot good yellow peppery fourth put into drop sieve drain more than moisture; Garlic 30 grams, ginger splices 20 grams are put into boiling water and boiled 20 minutes, then get with strainer and put in the basin, add again 1 kilogram of 1 kilogram of salt, 0.1 kilogram of white granulated sugar, 0.1 kilogram of cooking wine, chickens' extract 100 gram, light soy sauce 50 grams, five-spice powder 100 grams, chicken soup, then with spoonful stirring; Fried good yellow peppery fourth is put in the mug, and it is good with the cylinder lid then to pour into after the soup stock of making, and sealing was preserved 30 days in jar.

The preparation method of yellow peppery fourth can, characteristics nutritious, delicious flavour that this product has.

Specific embodiment composition of raw materials: 20 kilograms of yellow peppery fourths, 5 kilograms of rape oils, garlic 30 grams, ginger splices 20 grams, 5 kilograms of chicken soups, 1 kilogram of salt, 0.1 kilogram of white granulated sugar, 0.1 kilogram of cooking wine, chickens' extract 100 grams, light soy sauce 50 grams, five-spice powder 100 grams.

Preparation method: get rid of head and the internal organ of yellow peppery fourth, with clear water the peppery fourth of Huang cleaned 3 times, get rid of in the yellow peppery fourth body more than impurity and dirt, then be poured in the sieve and drain away the water.

Rape oil poured into heat boiledly in the pot, the peppery fourth of Huang put in the oil cauldron one by one fry, the surface of waiting until yellow peppery fourth becomes can play pot flavous the time, rise will fry behind the pot good yellow peppery fourth put into drop sieve drain more than moisture.

Garlic 30 grams, ginger splices 20 grams are put into boiling water and boiled 20 minutes, then get with strainer and put in the basin, add again 1 kilogram of 1 kilogram of salt, 0.1 kilogram of white granulated sugar, 0.1 kilogram of cooking wine, chickens' extract 100 gram, light soy sauce 50 grams, five-spice powder 100 grams, chicken soup, then with spoonful stirring.

Fried good yellow peppery fourth is put in the mug, and it is good with the cylinder lid then to pour into after the soup stock of making, and sealing was preserved 30 days in jar.

The yellow peppery fourth of making is taken out in jar, then adopt vacuum plastic bag to pack, every bag of packing 150 grams.

Claims

1. the preparation method of yellow peppery fourth can is characterized in that: get rid of head and the internal organ of yellow peppery fourth, with clear water the peppery fourth of Huang is cleaned 3 times, then be poured in the sieve and drain away the water; Rape oil poured into heat boiledly in the pot, the peppery fourth of Huang put in the oil cauldron one by one fry, the surface of waiting until yellow peppery fourth becomes can play pot flavous the time, rise will fry behind the pot good yellow peppery fourth put into drop sieve drain more than moisture; Garlic 30 grams, ginger splices 20 grams are put into boiling water and boiled 20 minutes, then get with strainer and put in the basin, add again 1 kilogram of 1 kilogram of salt, 0.1 kilogram of white granulated sugar, 0.1 kilogram of cooking wine, chickens' extract 100 gram, light soy sauce 50 grams, five-spice powder 100 grams, chicken soup, then with spoonful stirring; Fried good yellow peppery fourth is put in the mug, and it is good with the cylinder lid then to pour into after the soup stock of making, and sealing was preserved 30 days in jar.