CN103156211A

CN103156211A - Fish cooked by using fresh figs

Info

Publication number: CN103156211A
Application number: CN201310112532XA
Authority: CN
Inventors: 朱海文
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-04-02
Filing date: 2013-04-02
Publication date: 2013-06-19

Abstract

The invention discloses fish cooked by using fresh figs. The fish comprises main raw materials of a fresh and alive fish with the weight of 0.5-1.0kg, 50-100g of fresh figs, 5-10g of ginger, 3-5 spring onions, 20-50ml of light soy sauce or fish steaming soy sauce, 20-30g of vegetable oil, 3-5 caraways, and/or 1-2 small chilies, and/or 10-20 pieces of perilla leaves. According to the fish disclosed by the invention, natural properties of the figs are utilized; the figs contain abundant proteolytic enzymes to have the effect of decomposing proteins so as to accelerate the digestion to the proteins and the absorption to nutrition by a human body; and meanwhile, the freshness of meat food materials can be improved at the same time. According to the fish disclosed by the invention, the faint scent and sweetness of the figs are remained, the fish can be delicious and smooth and the mouth feel is good; the figs contain a plurality of amino acids and high-content vitamins so that the nutritional value of the dish is very high; a manufacturing method of the dish is simple and the natural freshness of the food materials can be kept as much as possible; and the fish can enhance the appetite, is good for digesting, invigorating stomach and purging gut, and has health-care and life-preserving effects.

Description

The fish that the fresh fig of a kind of use is cooked

Technical field

The present invention relates to the cooking methods of a kind of fish, particularly a kind ofly use the fish that fresh fig is cooked, belong to the cooking skill field.

Background technology

Fig has another name called born son, Wen Xianguo, close fruit, diverseleaf fig fruit etc., is a kind of food that is rich in nutritive value.Contain abundant amino acid in fig, have been found that at present 18 kinds, not only show higher value because 8 necessary seed amino acids of human body all have, and especially the highest with aspartic acid content, to anti-leukocythemia and regaining one's strength, eliminating fatigue has good effect; Fig contains arabinose and galactolipin, to anti-ageing certain effect is arranged; Fig contains multivitamin, particularly contains more carrotene, and containing simultaneously in a large number has an inorganic elemental composition to human body is useful, to strengthening body health and anti-cancer ability, good action is arranged; Contain abundant enzyme in fig, aid digestion, appetitive good result is arranged, fat enzyme wherein, hydrolase etc. have the function that reduces blood fat and reduce blood lipid, and can reduce fat in endovascular deposition, and then play effect hypotensive, prevention coronary heart disease; Fig is rich in food fiber, can adsorb the number of chemical material after pectin wherein and hemicellulose imbibition, make the interior various harmful substances of enteron aisle be adsorbed discharge, purify enteron aisle, promote useful mushroom in the breeding of enteron aisle, can play and suppress the blood sugar rising, keep normal cholesterol content, get rid of the effect of carcinogen; Contain psoralen, Buddhist mandarin orange lactone isoreactivity composition in the serum of fig immature fruit, can extract a kind of aromatic substance benzaldehyde in the fruit juice of its ripening fruits, the effect that both all has cancer-resisting, enhancing body resistance against diseases, can prevent the generation of kinds cancer, delay the development of transplantability gland cancer, lymphosarcoma, impel its degeneration, and can not produce murder by poisoning to normal cell.

At present, the comparatively common eating method of fig mainly contains directly as food materials and is used for auxiliary Baoshang, cooks congee, makes tea, herbal cuisine, makes the various casual health drinks such as fig dry fruit, fruit juice or as one of primary raw material of pharmaceutical preparation, other health-care preparations.A kind of Fig moon cake is disclosed as patent ZL201010570112.2, its cake skin is comprised of fig powder, flour, syrup, edible oil, buck, fig wine, contain fig meat, wheat flour, yolk and edible oil in fillings, this Fig moon cake combines fig and traditional moon cake, other tool local flavor and can bring into play unique medicinal effects of fig is conducive to healthy; Patent ZL201010100630.8 disclose a kind of do not contain spices, pigment and anticorrisive agent etc. any various to the disadvantageous material of human body, compatibility, human body is had fig wine and a preparation technology thereof of many-sided health care's effect; Patent ZL200710053886.6 discloses a kind of take fig as main, takes full advantage of malic acid abundant in fig, citric acid, lipase, protease, hydrolase etc., helps human body to the digestion of food, appetitive health fig oral liquid; Patent ZL03131670.0 discloses pharmaceutical composition of a kind for the treatment of sphagitis that mainly is comprised of fig, achyranthes aspera, wheat, adenophora tetraphylla and preparation method thereof; Patent ZL201010100742.3 discloses a kind of fig Chinese medicinal skin care milk and preparation method thereof.As aspect food materials, be usually to carry out fricassee, Baoshang, cook gruel etc. as raw material with fig, rarely have the report that utilizes fresh fig to steam fish.

Summary of the invention

The object of the present invention is to provide a kind of fish that fresh fig cooks and preparation method thereof of using.

The technical solution adopted in the present invention is: the fish that the fresh fig of a kind of use is cooked, primary raw material is: one of the fresh and alive fish of body weight 0.5-1.0kg, fresh fig 50-100g, the batching that adopts is: ginger 5-10g, spring onion 3-5 root, light soy sauce or Steamed fish soy sauce 20-50m, vegetable oil 20-30g, caraway 3-5 root and/or little pimiento 1-2 and/or perilla leaf 10-20 sheet.

Its preparation method of fish that the fresh fig of described use is cooked is as follows:

(1) fish scale is cleaned, gone to fresh and alive fish, cut from fish belly section, remove the fish gill and internal organ, and then the fish body is cleaned, along each stroke of fish back 1 cutter, stand-by in fish body both sides;

(2) with fresh fig 50-100g section, major part in the fig chip that cuts is tiled in the plate of Steamed fish, the ready fish of step (1) is placed in fig chip top, the area that fig chip is laid in dish should be able to make the one side that the fish body is placed contact with fig chip fully down, and remaining part fig chip is placed in above the fish body; Get ginger 5-10g, be cut into shredded ginger, be placed in above the fish body, 8-12min is ripe to fish with the heating of big fire water proof;

(3) vegetable oil 20-30g is placed in pot, burns heat, heat oil;

(4) after fish cooks, take out, after spring onion 3-5 undercut is become the green onion silk, be placed on the fish body that cooks with caraway 3-5 root;

(5) deep fat that step (3) is made water green onion silk, caraway and the fish that cooks on, simultaneously, then along fish body periphery, pour light soy sauce in coil or Steamed fish soy sauce 20-50ml gets final product, light soy sauce or Steamed fish soy sauce can not be poured the fish body when pouring light soy sauce or Steamed fish soy sauce into.

Described step (4) can add little pimiento 1-2, and preparation method is: with a little pimiento 1-2 chopping, be placed on the fish body that cooks together with green onion silk, caraway.

Described step (4) can add perilla leaf 10-20 sheet, and preparation method is: with the chopping of perilla leaf 10-20 sheet, be placed in the fish body top that cooks together with green onion silk, caraway.

Compared with prior art, the present invention has following beneficial effect:

(1) the present invention has utilized the natural characteristic of fig, contain the enzymes such as rich in protein catabolic enzyme, lipase, amylase and oxidizing ferment in fig, wherein protein decomposition enzyme particularly, when being used for the culinary art of meat protein, the effect of assist digestion decomposing protein is arranged, promote human body to the digestion of protein and to the absorption of nutrition, can also the bright effect of carrying be arranged to the meat food materials simultaneously;

(2) the present invention cooks fish with fresh fig, the delicate fragrance that both can keep fig is sweet, also can make flesh of fish delicious meat soft, mouthfeel is good, and the several amino acids that contains in fig, the vitamin of high-load give this cuisine very high nutritive value especially;

(3) this cuisine preparation method is simple, and material requested is few, need not salt adding, but has kept as far as possible the natural delicate flavour of food materials, can improve a poor appetite, and aid digestion, invigorating stomach and promoting bower movements has health care's effect.

The specific embodiment

Further explain the present invention below in conjunction with embodiment, but embodiment does not do any type of restriction to the present invention.

Embodiment 1 gets one of 500g live perch, cooks as follows:

(2) with fresh fig 50g section, major part in the fig chip that cuts is tiled in the plate of Steamed fish, the ready fish of step (1) is placed in fig chip top, the area that fig chip is laid in dish should be able to make the one side that the fish body is placed contact with fig chip fully down, and remaining part fig chip is placed in above the fish body; Get ginger 5g, be cut into shredded ginger, be placed in above the fish body, 8min is ripe to fish with the heating of big fire water proof;

(3) vegetable oil 20g is placed in pot, burns heat, heat oil;

(4) after fish cooks, take out, after spring onion 3 undercuts are become the green onion silk, be placed on the fish body that cooks with 3, caraway;

(5) deep fat that step (3) is made water green onion silk, caraway and the fish that cooks on, simultaneously, then along fish body periphery, pour Steamed fish soy sauce 20ml in coil and get final product, the Steamed fish soy sauce can not be poured the fish body when pouring the Steamed fish soy sauce into.

Embodiment 2 gets one of 1.0kg live grass carp, cooks as follows:

(2) with fresh fig 100g section, major part in the fig chip that cuts is tiled in the plate of Steamed fish, the ready fish of step (1) is placed in fig chip top, the area that fig chip is laid in dish should be able to make the one side that the fish body is placed contact with fig chip fully down, and remaining part fig chip is placed in above the fish body; Get ginger 10g, be cut into shredded ginger, be placed in above the fish body, 12min is ripe to fish with the heating of big fire water proof;

(3) vegetable oil 30g is placed in pot, burns heat, heat oil;

(4) after fish cooks, take out, with 2 choppings of little pimiento, after spring onion 5 undercuts are become the green onion silk, be placed on the fish body that cooks with 5, caraway;

(5) deep fat that step (3) is made water shredded chili, green onion silk, caraway and the fish that cooks on, simultaneously, then along fish body periphery, pour Steamed fish soy sauce 50ml in coil and get final product, the Steamed fish soy sauce can not be poured the fish body when pouring the Steamed fish soy sauce into.

Embodiment 3 gets one of 750g live perch, cooks as follows:

(2) with fresh fig 80g section, major part in the fig chip that cuts is tiled in the plate of Steamed fish, the ready fish of step (1) is placed in fig chip top, the area that fig chip is laid in dish should be able to make the one side that the fish body is placed contact with fig chip fully down, and remaining part fig chip is placed in above the fish body; Get ginger 8g, be cut into shredded ginger, be placed in above the fish body, 10min is ripe to fish with the heating of big fire water proof;

(3) vegetable oil 25g is placed in pot, burns heat, heat oil;

(4) after fish cooks, take out, with 20 choppings of perilla leaf, after spring onion 4 undercuts are become the green onion silk, be placed on the fish body that cooks with 5, caraway;

(5) deep fat that step (3) is made water purple perilla cut tobacco, green onion silk, caraway and the fish that cooks on, simultaneously, again along fish body periphery, pour light soy sauce in coil or Steamed fish soy sauce 35ml gets final product, light soy sauce or Steamed fish soy sauce can not be poured the fish body when pouring light soy sauce or Steamed fish soy sauce into.

Claims

1. fish of cooking with fresh fig, it is characterized in that: primary raw material is: one of the fresh and alive fish of body weight 0.5-1.0kg, fresh fig 50-100g, the batching that adopts is: ginger 5-10g, spring onion 3-5 root, light soy sauce or Steamed fish soy sauce 20-50ml, vegetable oil 20-30g, caraway 3-5 root and/or little pimiento 1-2 and/or perilla leaf 10-20 sheet.

2. the fresh fig of the use according to claim 1 fish of cooking, it is characterized in that: its preparation method is as follows:

(3) vegetable oil 20-30g is placed in pot, burns heat, heat oil;

3. the fresh fig of the use according to claim 2 fish of cooking, it is characterized in that: described step (4) can add little pimiento 1-2, and preparation method is: with a little pimiento 1-2 chopping, be placed on the fish body that cooks together with green onion silk, caraway.

4. the fresh fig of the use according to claim 2 fish of cooking, it is characterized in that: described step (4) can add perilla leaf 10-20 sheet, and preparation method is: with the chopping of perilla leaf 10-20 sheet, be placed in the fish body top that cooks together with green onion silk, caraway.