CN103082344A - Method for cooking big head fish by adopting fumigation - Google Patents
Method for cooking big head fish by adopting fumigation Download PDFInfo
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- CN103082344A CN103082344A CN2013100190586A CN201310019058A CN103082344A CN 103082344 A CN103082344 A CN 103082344A CN 2013100190586 A CN2013100190586 A CN 2013100190586A CN 201310019058 A CN201310019058 A CN 201310019058A CN 103082344 A CN103082344 A CN 103082344A
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Abstract
The invention discloses a method for cooking big head fish by adopting fumigation. The method specifically comprises the following steps of: firstly weighing the heads of the big head fish, washing and dicing the heads; mixing and stirring light soy sauce, Chuhou sauce and the like uniformly and spreading the mixture on the surfaces of the heads of the big head fish; weighing peanut shells, kelp and the like, mixing the materials, soaking the mixture in clean water for 20-30 minutes and then fishing out and draining off the mixture; fetching a steamer, firstly spreading a layer of fresh lotus leaves at the bottom of the steamer and spreading the treated health-care raw materials on the lotus leaves flatwise, secondly covering the health-care raw materials with another layer of fresh lotus leaves and finally spreading sliced gingers and garlic on the top lotus leaves and then putting the heads of the big head fish, fumigating the heads of the big head fish for 40-60 minutes and then taking out the heads of the big head fish; pouring piping hot salad oil on the fumigated heads of the big head fish; and taking the heads of the big head fish out of the steamer and strewing coriander on the heads, thus obtaining the heath-care big head fish. The method has the advantages that in the fumigation process, some medicinal and edible health-care raw materials are spread on the lower parts of clearing away heat and toxic materials, promoting the circulation of qi and the like; besides, various sauces are spread on the heads of the big head fish, so that the heads of the big head fish are tastier.
Description
Technical field:
The present invention relates generally to a kind of method that adopts fumigating system to cook big head.
Background technology:
The fish head also has abundant lecithin except containing rich in protein, fat, calcium, phosphorus, iron and vitamin B1 etc.Lecithin can strengthen memory, thinking and analysis ability, and the fish head contains abundant unrighted acid, is important to the polus animalium of brain.So often eating the fish head is very useful to brain tonic, and the elderly often eats the fish head and also can delay aneuria, the prevention senile dementia.
A kind of cooking method of bighead is provided now, and the fish head that this method makes not only can delay aneuria, can also have more health-care efficacy.
Summary of the invention:
The object of the invention is exactly in order to make up the defective of prior art, a kind of method that adopts fumigating system to cook big head to be provided, and the fish head that it makes can also have more health-care efficacy when can delaying aneuria.。
The present invention is achieved by the following technical solutions:
A kind of method that adopts fumigating system to cook big head is characterized in that: carry out according to following steps successively:
One, take 2-3 jin bighead, clean up, with 60 ° of wine of 180-220 gram, bighead is cleaned 4-8 time, then be placed in clear water and soaked 8-12 minute, then take out the drop water purification, stripping and slicing.
Two, mix some batchings according to following proportioning: light soy sauce 1-1.5 jin, dark soy sauce 1-1.5 jin, Steamed fish soy sauce 1-1.5 jin, oyster sauce 1-1.5 jin, post are waited sauce 190-210g, rib paste 190-210g, fragrant its sauce 190-210g, hoisin sauce 190-210g, haw pulp 190-210g, XO sauce 190-210g, thick broad-bean sauce 190-210g, watermelon jam 190-210g; Above-mentioned batching mixing and stirring is obtained mixing sauce.
Three, will mix sauce and evenly spread upon the bighead surface, standing 30-50 minute.
Four, take following health material according to following proportioning: peanut shell 6-10g, mother chrysanthemum 8-12g, adhesive rehmannia flower 8-12g, sterculia seed 13-17g, dried orange peel 6-10g, Jasmine 8-12g, lichee 8-12g, fructus cannabis 4-8g, brush-cherry seed 1-5g, kelp 3-5g; With above-mentioned health material mix be placed on soak 20-30 minute in clear water after, pull out and drain, stand-by.
Five, get steamer, at first, at the fresh lotus leaf of the first layer overlay in the bottom of a pan of steamer, the health material after processing is tiled on lotus leaf; Then, cover again the fresh lotus leaf of one deck on health material; At last, put again bighead after first spreading ginger slice and garlic on the lotus leaf of the superiors, bighead after at the temperature of 100-120 ℃ stifling 40-60 minute, is taken out.
Six, the bighead after fumigating is watered the boiling hot salad oil of 1-1.5 jin.
Seven, take the dish out of the pot, sprinkle caraway on the fish head, get final product.
A kind of described method that adopts fumigating system to cook big head is characterized in that: carry out according to following steps successively:
One, take 2.5 jin of bigheads, clean up, with 60 ° of wine of 200 gram, bighead is cleaned 6 times, then be placed in clear water and soaked 10 minutes, then take out the drop water purification, stripping and slicing.
Two, mix some batchings according to following proportioning: 1.2 jin of light soy sauces, 1.2 jin of dark soy sauces, 1.2 jin of Steamed fish soy sauces, 1.2 jin, oyster sauce, post are waited sauce 200g, rib paste 200g, fragrant its sauce 200g, hoisin sauce 200g, haw pulp 200g, XO sauce 200g, thick broad-bean sauce 200g, watermelon jam 200g; Above-mentioned batching mixing and stirring is obtained mixing sauce.
Three, will mix sauce and evenly spread upon the bighead surface, standing 30-50 minute.
Four, take following health material according to following proportioning: peanut shell 8g, mother chrysanthemum 10g, adhesive rehmannia flower 10g, sterculia seed 15g, dried orange peel 8g, Jasmine 10g, lichee 10g, fructus cannabis 6g, brush-cherry seed 3g, kelp 4g; With above-mentioned health material mix be placed on soak 25 minutes in clear water after, pull out and drain, stand-by.
Five, get steamer, at first, at the fresh lotus leaf of the first layer overlay in the bottom of a pan of steamer, the health material after processing is tiled on lotus leaf; Then, cover again the fresh lotus leaf of one deck on health material; At last, put again bighead after first spreading ginger slice and garlic on the lotus leaf of the superiors, bighead after at the temperature of 110 ℃ stifling 50 minutes, is taken out.
Six, the bighead after fumigating is watered 1.2 jin of boiling hot salad oils.
Seven, take the dish out of the pot, sprinkle caraway on the fish head, get final product.
The present invention adopts 60 ° of wine that bighead is cleaned, and guarantees the bacterium on bighead is removed thoroughly.
In the inventive method, adopt lotus leaf effectively health material and bighead to be separated, prevent health material sticks in affects bighead on bighead form and aspect.
Advantage of the present invention is:
In technique of the present invention, in fumigation process, spread the health material of some integration of drinking and medicinal herbs in the bighead bottom, make the bighead that makes outside the health-care efficacy that possesses fish head itself, also have the health-care efficacies such as clearing heat and detoxicating, promoting the circulation of qi; In addition, adopt multiple sauce to smear, make the bighead taste more delicious.
The specific embodiment:
A kind of method that adopts fumigating system to cook big head is characterized in that: carry out according to following steps successively:
One, take 2.5 jin of bigheads, clean up, with 60 ° of wine of 200 gram, bighead is cleaned 6 times, then be placed in clear water and soaked 10 minutes, then take out the drop water purification, stripping and slicing.
Two, mix some batchings according to following proportioning: 1.2 jin of light soy sauces, 1.2 jin of dark soy sauces, 1.2 jin of Steamed fish soy sauces, 1.2 jin, oyster sauce, post are waited sauce 200g, rib paste 200g, fragrant its sauce 200g, hoisin sauce 200g, haw pulp 200g, XO sauce 200g, thick broad-bean sauce 200g, watermelon jam 200g; Above-mentioned batching mixing and stirring is obtained mixing sauce.
Three, will mix sauce and evenly spread upon the bighead surface, standing 30-50 minute.
Four, take following health material according to following proportioning: peanut shell 8g, mother chrysanthemum 10g, adhesive rehmannia flower 10g, sterculia seed 15g, dried orange peel 8g, Jasmine 10g, lichee 10g, fructus cannabis 6g, brush-cherry seed 3g, kelp 4g; With above-mentioned health material mix be placed on soak 25 minutes in clear water after, pull out and drain, stand-by.
Five, get steamer, at first, at the fresh lotus leaf of the first layer overlay in the bottom of a pan of steamer, the health material after processing is tiled on lotus leaf; Then, cover again the fresh lotus leaf of one deck on health material; At last, put again bighead after first spreading ginger slice and garlic on the lotus leaf of the superiors, bighead after at the temperature of 110 ℃ stifling 50 minutes, is taken out.
Six, the bighead after fumigating is watered 1.2 jin of boiling hot salad oils.
Seven,Take the dish out of the pot, sprinkle caraway on the fish head, get final product.
Claims (2)
1. method that adopts fumigating system to cook big head is characterized in that: carry out according to following steps successively:
One, take 2-3 jin bighead, clean up, with 60 ° of wine of 180-220 gram, bighead is cleaned 4-8 time, then be placed in clear water and soaked 8-12 minute, then take out the drop water purification, stripping and slicing;
Two, mix some batchings according to following proportioning: light soy sauce 1-1.5 jin, dark soy sauce 1-1.5 jin, Steamed fish soy sauce 1-1.5 jin, oyster sauce 1-1.5 jin, post are waited sauce 190-210g, rib paste 190-210g, fragrant its sauce 190-210g, hoisin sauce 190-210g, haw pulp 190-210g, XO sauce 190-210g, thick broad-bean sauce 190-210g, watermelon jam 190-210g; Above-mentioned batching mixing and stirring is obtained mixing sauce;
Three, will mix sauce and evenly spread upon the bighead surface, standing 30-50 minute;
Four, take following health material according to following proportioning: peanut shell 6-10g, mother chrysanthemum 8-12g, adhesive rehmannia flower 8-12g, sterculia seed 13-17g, dried orange peel 6-10g, Jasmine 8-12g, lichee 8-12g, fructus cannabis 4-8g, brush-cherry seed 1-5g, kelp 3-5g; With above-mentioned health material mix be placed on soak 20-30 minute in clear water after, pull out and drain, stand-by;
Five, get steamer, at first, at the fresh lotus leaf of the first layer overlay in the bottom of a pan of steamer, the health material after processing is tiled on lotus leaf; Then, cover again the fresh lotus leaf of one deck on health material; At last, put again bighead after first spreading ginger slice and garlic on the lotus leaf of the superiors, bighead after at the temperature of 100-120 ℃ stifling 40-60 minute, is taken out;
Six, the bighead after fumigating is watered the boiling hot salad oil of 1-1.5 jin;
Seven, take the dish out of the pot, sprinkle caraway on the fish head, get final product.
2. a kind of method that adopts fumigating system to cook big head according to claim 1 is characterized in that: carry out according to following steps successively:
One, take 2.5 jin of bigheads, clean up, with 60 ° of wine of 200 gram, bighead is cleaned 6 times, then be placed in clear water and soaked 10 minutes, then take out the drop water purification, stripping and slicing;
Two, mix some batchings according to following proportioning: 1.2 jin of light soy sauces, 1.2 jin of dark soy sauces, 1.2 jin of Steamed fish soy sauces, 1.2 jin, oyster sauce, post are waited sauce 200g, rib paste 200g, fragrant its sauce 200g, hoisin sauce 200g, haw pulp 200g, XO sauce 200g, thick broad-bean sauce 200g, watermelon jam 200g; Above-mentioned batching mixing and stirring is obtained mixing sauce;
Three, will mix sauce and evenly spread upon the bighead surface, standing 30-50 minute;
Four, take following health material according to following proportioning: peanut shell 8g, mother chrysanthemum 10g, adhesive rehmannia flower 10g, sterculia seed 15g, dried orange peel 8g, Jasmine 10g, lichee 10g, fructus cannabis 6g, brush-cherry seed 3g, kelp 4g; With above-mentioned health material mix be placed on soak 25 minutes in clear water after, pull out and drain, stand-by;
Five, get steamer, at first, at the fresh lotus leaf of the first layer overlay in the bottom of a pan of steamer, the health material after processing is tiled on lotus leaf; Then, cover again the fresh lotus leaf of one deck on health material; At last, put again bighead after first spreading ginger slice and garlic on the lotus leaf of the superiors, bighead after at the temperature of 110 ℃ stifling 50 minutes, is taken out;
Six, the bighead after fumigating is watered 1.2 jin of boiling hot salad oils;
Seven, take the dish out of the pot, sprinkle caraway on the fish head, get final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310019058.6A CN103082344B (en) | 2013-01-19 | 2013-01-19 | Method for cooking big head fish by adopting fumigation |
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| CN201310019058.6A CN103082344B (en) | 2013-01-19 | 2013-01-19 | Method for cooking big head fish by adopting fumigation |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112493427A (en) * | 2020-12-27 | 2021-03-16 | 福建碧山食品有限公司 | Preparation and process of fish bean curd rich in vitamins |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101422254A (en) * | 2007-10-31 | 2009-05-06 | 天津市中英保健食品有限公司 | Canned fish preparation method |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101422254A (en) * | 2007-10-31 | 2009-05-06 | 天津市中英保健食品有限公司 | Canned fish preparation method |
Non-Patent Citations (3)
| Title |
|---|
| 彭铭泉: "《妇女病药膳与食疗》", 31 January 2004, article "荷叶蒸生鱼", pages: 100-101 * |
| 洪玉: "荷叶粉蒸鱼", 《老友》, 30 June 2011 (2011-06-30), pages 67 * |
| 陈绪荣: "《大师教做麻辣川菜》", 31 August 2011, article "剁椒蒸鳙鱼头", pages: 119 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112493427A (en) * | 2020-12-27 | 2021-03-16 | 福建碧山食品有限公司 | Preparation and process of fish bean curd rich in vitamins |
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