CN103040022A - Hairtail kebab - Google Patents
Hairtail kebab Download PDFInfo
- Publication number
- CN103040022A CN103040022A CN2011103082211A CN201110308221A CN103040022A CN 103040022 A CN103040022 A CN 103040022A CN 2011103082211 A CN2011103082211 A CN 2011103082211A CN 201110308221 A CN201110308221 A CN 201110308221A CN 103040022 A CN103040022 A CN 103040022A
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- China
- Prior art keywords
- hairtail
- basin
- fish
- blocks
- cutting
- 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.)
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Abstract
A hairtail kebab belongs to the field of hairtail processing, and effectively solves the disadvantages of single eating method and incomplete kinds for common hairtail. The hairtail kebab is prepared by the following steps: completely scraping fish scale of the hairtail with a knife, cutting the head and the tail of the hairtail, digging out viscera of the hairtail; cutting fish flesh at the upper layer from the hairtail with the knife, then turning over the hairtail, cutting the fish flesh from the hairtail, removing bone in the middle, cutting the cut fish flesh into small blocks; pouring the hairtail blocks into a basin, adding various seasonings into the basin, salting the hairtail blocks in the basin for 3 hours; pouring rape oil into a pan, heating to boil, putting the salted hairtail into the oil pan, frying for 2 min to allow the surface of the hairtail to become golden yellow, taking the fried hairtail block out by a strainer, cooling in the basin; stringing the fried hairtail blocks with bamboo sticks with each bamboo stick strung with 5 pieces of hairtail blocks. The preparation method is mainly used for producing hairtail kebabs.
Description
Technical field the present invention relates to a kind of hairtail string.
The background technology hairtail is a kind of fish of large nautical mile product, hairtail health long, body contains abundant fat and unrighted acid, hairtail have tonify Qi of the kidney, the effect of the warm stomach of nourishing the liver, but general hairtail has such shortcoming, the eating method that is exactly general hairtail is more single, and kind is complete not.
Summary of the invention the objective of the invention is to provide a kind of hairtail string, and the eating method that it can effectively solve general hairtail is more single, the shortcoming that kind is complete not.
The object of the present invention is achieved like this: the hairtail string, and with cutter that the fish scale scraper of hairtail is clean, fish head and fish tail kill, and then the internal organ of hairtail are scratched; First top one deck meat of hairtail is cut off with cutter, then hairtail is turned over one side, will be with equally flesh of fish to cut off, the bone of centre is got rid of, the band flesh of fish that will cut off with cutter is cut into small pieces; The hairtail piece is poured in the basin, then various condiment are poured in the basin together, and be allowed to condition at and pickled in the basin 3 hours; It is boiled to heat after pouring into rape oil in the pot, and the hairtail of pickling is put in the oil cauldron frying 2 minutes, the surface of hairtail is exploded into golden yellow, will explode good hairtail piece with strainer and get and put into basin and dry in the air cold; To explode good hairtail piece with bamboo let puts on one by one.
That hairtail string, this product have is nutritious, the characteristics of the bright perfume (or spice) of taste, instant.
The specific embodiment
Composition of raw materials: 10 kilograms of 30 kilograms of hairtails, 2 kilograms in soy sauce, 5 kilograms of cooking wine, 0.3 kilogram of refined salt, pepper powder 10 grams, Chinese prickly ash 50 grams, Ground Cloves 5 grams, cassia bark 10 grams, monosodium glutamate 50 grams, licorice powder 2 grams, rape oil.
Preparation method
Arrangement: will fresh hairtail put into pond cleaning one time, with cutter that the fish scale scraper of hairtail is clean, fish head and the fish tail of hairtail killed, then the internal organ of hairtail are scratched, put into again clear water hairtail is cleaned up.
Stripping and slicing: first top one deck meat of hairtail is cut off with cutter, then hairtail is turned over one side, will be with equally flesh of fish to cut off, the bone of centre is got rid of, the band flesh of fish that will cut off with cutter is cut into small pieces.
Spice: the hairtail piece is poured in the basin, then pour into 2 kilograms in soy sauce, 5 kilograms of cooking wine, 0.3 kilogram of refined salt, pepper powder 10 grams, Chinese prickly ash 50 grams, Ground Cloves 5 grams, cassia bark 10 grams, monosodium glutamate 50 grams, licorice powder 2 grams together in the basin, stir with hand, and be allowed to condition at and pickled in the basin 3 hours.
Frying: 10 kilograms of rape oils are poured in the pot, and it is boiled then to heat, and the hairtail of pickling is put in the oil cauldron frying 2 minutes, the surface of hairtail is exploded into golden yellow, will explode good hairtail piece with strainer and get and put into basin and dry in the air cold.
The system string: will explode good hairtail piece with bamboo let and put on one by one, every bamboo let is worn 5 hairtails, and is then good with plastic bag packaging, each plastic bag packaging 10 string.
Claims (1)
1. hairtail string is characterized in that: with cutter that the fish scale scraper of hairtail is clean, fish head and the fish tail of hairtail killed, and then the internal organ of hairtail are scratched; First top one deck meat of hairtail is cut off with cutter, then hairtail is turned over one side, will be with equally flesh of fish to cut off, the bone of centre is got rid of, the band flesh of fish that will cut off with cutter is cut into small pieces; The hairtail piece is poured in the basin, then various condiment are poured in the basin together, and be allowed to condition at and pickled in the basin 3 hours; It is boiled to heat after pouring into rape oil in the pot, and the hairtail of pickling is put in the oil cauldron frying 2 minutes, the surface of hairtail is exploded into golden yellow, will explode good hairtail piece with strainer and get and put into basin and dry in the air cold; To explode good hairtail piece with bamboo let and put on one by one, every bamboo let is worn 5 hairtails.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103082211A CN103040022A (en) | 2011-10-12 | 2011-10-12 | Hairtail kebab |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103082211A CN103040022A (en) | 2011-10-12 | 2011-10-12 | Hairtail kebab |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103040022A true CN103040022A (en) | 2013-04-17 |
Family
ID=48053067
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103082211A Pending CN103040022A (en) | 2011-10-12 | 2011-10-12 | Hairtail kebab |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103040022A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041823A (en) * | 2014-03-11 | 2014-09-17 | 王永帮 | Appetizing characteristic spicy string and preparation method thereof |
-
2011
- 2011-10-12 CN CN2011103082211A patent/CN103040022A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041823A (en) * | 2014-03-11 | 2014-09-17 | 王永帮 | Appetizing characteristic spicy string and preparation 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: 20130417 |