CN103284214A - Method for preparing double-taste tenualosa reevesii - Google Patents
Method for preparing double-taste tenualosa reevesii Download PDFInfo
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- CN103284214A CN103284214A CN2013102262131A CN201310226213A CN103284214A CN 103284214 A CN103284214 A CN 103284214A CN 2013102262131 A CN2013102262131 A CN 2013102262131A CN 201310226213 A CN201310226213 A CN 201310226213A CN 103284214 A CN103284214 A CN 103284214A
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Abstract
The invention discloses a method for preparing double-taste tenualosa reevesii. The method comprises the following steps of: 1) killing and washing the tenualosa reevesii; 2) preparing the fish steaming juice; 3) steaming the tenualosa reevesii in clear soup; 4) braising in soy sauce. The tastes of steaming in clear soup and braising in the soy source are reflected in one same dish, so that the tenualosa reevesii is unique and delicious.
Description
Technical field
The present invention relates to the cooking technology of a kind of hilsa herring, be specifically related to the preparation method of a kind of two flavor hilsa herrings.
Background technology
Existing hilsa herring cooking methods is more single, and under the situation of vegetable specification diversification, a kind of special hilsa herring preparation method seems particularly important.
Summary of the invention
Goal of the invention: the present invention provides the preparation method of a kind of two flavor hilsa herrings in order to solve the deficiencies in the prior art.
Technical scheme: the preparation method of a kind of two flavor hilsa herrings may further comprise the steps:
1) slaughter and rinsing: get live one of hilsa herring of 1000-1200 gram, from mouth to afterbody hilsa herring one being opened is two, removes internal organ and the gill, two hilsa herring flesh of fish are placed up, floated 30 minutes with the water logging from the beginning of flowing, to reach the purpose of raw meat, a slice is as usefulness braised in soy sauce, and a slice is used as steamed;
2) modulation of Steamed fish juice: with chicken powder 45-50 gram, salt 28-30 gram, poor mud 180-200 gram, concentrated chicken-juice 140-150 gram, one's old mother's chicken nugget 180-200 gram, the extremely bright 28-30 gram of U.S.A, poor halogen 180-200 gram, cooking wine 180-200 gram, sugared 300-350 gram, green onion 150-160 gram, ginger 95-100 gram, ham 95-100 gram, adding 2000 grams cage waterborne steamed 100-120 minute, the elimination solid matter, Steamed fish juice completes, and is standby;
3) steamed:
With major ingredient: hilsa herring a slice, fish scale up, spread ginger splices 45-50 gram, green onion 45-50 gram, fermented glutinous rice 95-100 gram, add that cooking wine and U.S.A are extremely bright, sabot after last food steamer steams 22-25 minute with 120 ℃ temperature, sprinkle green onion silk 5-8 gram, shredded ginger 5-8 gram, hot red pepper silk 1-2 gram, spoon the fish body, drench Steamed fish juice 100 again and restrain with 200-250 ℃ chicken fat;
4) braised in soy sauce:
Pot is burnt heat, put into salad oil 10 grams and be heated to 140-150 ℃, add green onion 90-100 gram, ginger 45-50 gram, garlic 45-50 and restrain quick-fried perfume (or spice), get another sheet hilsa herring, with the hilsa herring scale down, scale was fried in shallow oil behind the shortcake with cooking wine 15-18 gram fried 20-30 second again, add boiling water 300-320 gram, big fire is fired and was added oyster sauce 12-15 gram, light soy sauce 12-15 gram, dark soy sauce 5-6 gram, hoisin sauce 5-6 gram, chu-hou paste 5-6 gram, salt 2-3 gram, sugared 3-4 gram, chicken powder 3-4 gram in 4-5 minute, change little fire and took the dish out of the pot in stewing 10-12 processed minute, piece together to go into interior the getting final product of dish of Steamed hilsa herring.
Beneficial effect: the present invention compares with existing technology, and the steamed and all embodiments to some extent in a course of taste braised in soy sauce of hilsa herring are unique more more delicious.
The specific embodiment
The present invention will be described in detail below in conjunction with specific embodiment.
Specific embodiment 1:
The preparation method of a kind of two flavor hilsa herrings may further comprise the steps:
1) slaughter and rinsing: get live one of hilsa herring of 1000 grams, from mouth to afterbody hilsa herring one being opened is two, removes internal organ and the gill, two hilsa herring flesh of fish are placed up, floated 30 minutes with the water logging from the beginning of flowing, to reach the purpose of raw meat, a slice is as usefulness braised in soy sauce, and a slice is used as steamed;
2) modulation of Steamed fish juice: with chicken powder 45 grams, salt 28 grams, poor mud 180 grams, concentrated chicken-juice 140 grams, one's old mother's chicken nugget 180 grams, extremely bright 28 grams of U.S.A, poor halogen 180 grams, cooking wine 180 grams, sugar 300 grams, green onion 150 grams, ginger 95 grams, ham 95 grams, adding 2000 grams cage waterborne steamed 100 minutes, the elimination solid matter, Steamed fish juice completes, and is standby;
3) steamed:
With major ingredient: hilsa herring a slice, fish scale up, spread ginger splices 45 grams, green onion 45 grams, fermented glutinous rice 95 grams, add that cooking wine and U.S.A are extremely bright, sabot after last food steamer steams 22 minutes with 120 ℃ temperature, sprinkle green onion silk 5 gram, shredded ginger 5 grams, hot red pepper silk 1 gram, spoon the fish body, drench Steamed fish juice 100 again and restrain with 200 ℃ chicken fat;
4) braised in soy sauce:
Pot is burnt heat, put into salad oil 10 grams and be heated to 140 ℃, add green onion 90 grams, ginger 45 grams, the quick-fried perfume (or spice) of garlic 45 grams, get another sheet hilsa herring, with the hilsa herring scale down, scale is fried in shallow oil behind the shortcake with cooking wine 15 grams fried 20 seconds again, add boiling water 300 grams, big fire is fired and was added oyster sauce 12 gram, light soy sauce 12 grams, dark soy sauce 5 grams, hoisin sauce 5 grams, chu-hou paste 5 grams, salt 2 grams, sugar 3 grams, chicken powder 3 grams in 4 minutes, changes the stewing system of little fire and takes the dish out of the pot in 10 minutes, pieces together to go in the dish of Steamed hilsa herring to get final product.
Specific embodiment 2:
The preparation method of a kind of two flavor hilsa herrings may further comprise the steps:
1) slaughter and rinsing: get live one of hilsa herring of 1200 grams, from mouth to afterbody hilsa herring one being opened is two, removes internal organ and the gill, two hilsa herring flesh of fish are placed up, floated 30 minutes with the water logging from the beginning of flowing, to reach the purpose of raw meat, a slice is as usefulness braised in soy sauce, and a slice is used as steamed;
2) modulation of Steamed fish juice: with chicken powder 50 grams, salt 30 grams, poor mud 200 grams, concentrated chicken-juice 150 grams, one's old mother's chicken nugget 200 grams, extremely bright 30 grams of U.S.A, poor halogen 200 grams, cooking wine 200 grams, sugar 350 grams, green onion 160 grams, ginger 100 grams, ham 100 grams, adding 2000 grams cage waterborne steamed 120 minutes, the elimination solid matter, Steamed fish juice completes, and is standby;
3) steamed:
With major ingredient: hilsa herring a slice, fish scale up, spread ginger splices 50 grams, green onion 50 grams, fermented glutinous rice 100 grams, add that cooking wine and U.S.A are extremely bright, sabot after last food steamer steams 25 minutes with 120 ℃ temperature, sprinkle green onion silk 8 gram, shredded ginger 8 grams, hot red pepper silk 2 grams, spoon the fish body, drench Steamed fish juice 100 again and restrain with 250 ℃ chicken fat;
4) braised in soy sauce:
Pot is burnt heat, put into salad oil 10 grams and be heated to 150 ℃, add green onion 100 grams, ginger 50 grams, the quick-fried perfume (or spice) of garlic 50 grams, get another sheet hilsa herring, with the hilsa herring scale down, scale is fried in shallow oil behind the shortcake with cooking wine 18 grams fried 30 seconds again, add boiling water 320 grams, big fire is fired and was added oyster sauce 15 gram, light soy sauce 15 grams, dark soy sauce 6 grams, hoisin sauce 6 grams, chu-hou paste 6 grams, salt 3 grams, sugar 4 grams, chicken powder 4 grams in 5 minutes, changes the stewing system of little fire and takes the dish out of the pot in 12 minutes, pieces together to go in the dish of Steamed hilsa herring to get final product.
Specific embodiment 3:
The preparation method of a kind of two flavor hilsa herrings may further comprise the steps:
1) slaughter and rinsing: get live one of hilsa herring of 1100 grams, from mouth to afterbody hilsa herring one being opened is two, removes internal organ and the gill, two hilsa herring flesh of fish are placed up, floated 30 minutes with the water logging from the beginning of flowing, to reach the purpose of raw meat, a slice is as usefulness braised in soy sauce, and a slice is used as steamed;
2) modulation of Steamed fish juice: with chicken powder 46 grams, salt 29 grams, poor mud 190 grams, concentrated chicken-juice 145 grams, one's old mother's chicken nugget 190 grams, extremely bright 29 grams of U.S.A, poor halogen 190 grams, cooking wine 190 grams, sugar 310 grams, green onion 155 grams, ginger 96 grams, ham 96 grams, adding 2000 grams cage waterborne steamed 110 minutes, the elimination solid matter, Steamed fish juice completes, and is standby;
3) steamed:
With major ingredient: hilsa herring a slice, fish scale up, spread ginger splices 48 grams, green onion 48 grams, fermented glutinous rice 96 grams, add that cooking wine and U.S.A are extremely bright, sabot after last food steamer steams 24 minutes with 120 ℃ temperature, sprinkle green onion silk 6 gram, shredded ginger 6 grams, hot red pepper silk 1.5 grams, spoon the fish body, drench Steamed fish juice 100 again and restrain with 240 ℃ chicken fat;
4) braised in soy sauce:
Pot is burnt heat, put into salad oil 10 grams and be heated to 144 ℃, add green onion 80 grams, ginger 48 grams, the quick-fried perfume (or spice) of garlic 49 grams, get another sheet hilsa herring, with the hilsa herring scale down, scale is fried in shallow oil behind the shortcake with cooking wine 17 grams fried 28 seconds again, add boiling water 310 grams, big fire is fired and was added oyster sauce 13 gram, light soy sauce 13 grams, dark soy sauce 5.5 grams, hoisin sauce 5.5 grams, chu-hou paste 5.5 grams, salt 2.6 grams, sugar 3.6 grams, chicken powder 3.6 grams in 4.5 minutes, changes the stewing system of little fire and takes the dish out of the pot in 10.5 minutes, pieces together to go in the dish of Steamed hilsa herring to get final product.
Specific embodiment 4:
The preparation method of a kind of two flavor hilsa herrings may further comprise the steps:
1) slaughter and rinsing: get live one of hilsa herring of 1050 grams, from mouth to afterbody hilsa herring one being opened is two, removes internal organ and the gill, two hilsa herring flesh of fish are placed up, floated 30 minutes with the water logging from the beginning of flowing, to reach the purpose of raw meat, a slice is as usefulness braised in soy sauce, and a slice is used as steamed;
2) modulation of Steamed fish juice: with chicken powder 46 grams, salt 29 grams, poor mud 190 grams, concentrated chicken-juice 145 grams, one's old mother's chicken nugget 190 grams, extremely bright 29 grams of U.S.A, poor halogen 190 grams, cooking wine 190 grams, sugar 320 grams, green onion 155 grams, ginger 98 grams, ham 96 grams, adding 2000 grams cage waterborne steamed 105 minutes, the elimination solid matter, Steamed fish juice completes, and is standby;
3) steamed:
With major ingredient: hilsa herring a slice, fish scale up, spread ginger splices 45.5 grams, green onion 46 grams, fermented glutinous rice 96.5 grams, add that cooking wine and U.S.A are extremely bright, sabot after last food steamer steams 24 minutes with 120 ℃ temperature, sprinkle green onion silk 6.5 gram, shredded ginger 6.5 grams, hot red pepper silk 1.9 grams, spoon the fish body, drench Steamed fish juice 100 again and restrain with 220 ℃ chicken fat;
4) braised in soy sauce:
Pot is burnt heat, put into salad oil 10 grams and be heated to 146.5 ℃, add green onion 92 grams, ginger 46 grams, the quick-fried perfume (or spice) of garlic 49 grams, get another sheet hilsa herring, with the hilsa herring scale down, scale is fried in shallow oil behind the shortcake with cooking wine 17 grams fried 23 seconds again, add boiling water 300.5 grams, big fire is fired and was added oyster sauce 13 gram, light soy sauce 13 grams, dark soy sauce 5.5 grams, hoisin sauce 5.5 grams, chu-hou paste 5.8 grams, salt 2.6 grams, sugar 3.6 grams, chicken powder 3.6 grams in 4.5 minutes, changes the stewing system of little fire and takes the dish out of the pot in 11.2 minutes, pieces together to go in the dish of Steamed hilsa herring to get final product.
Nutritional labeling testing result of the present invention is: crude protein (bright sample) 14.75, detect according to being GB/T5009.5-2010, and instrument is the kjeldahl determination device; Coarse ash (bright sample) 1.99 detects according to being GB/T5009.4-2010, and instrument is muffle furnace; Crude fat (bright sample) 8.81, detecting foundation is GB/T5009.6-2003; Instrument is the Soxhlet extraction element; Moisture (bright sample) 71.28 detects according to being GB/T5009.3-2010, and the J detecting instrument is drying box.
Claims (1)
1. the preparation method of two flavor hilsa herrings is characterized in that: may further comprise the steps:
1) slaughter and rinsing: get live one of hilsa herring of 1000-1200 gram, from mouth to afterbody hilsa herring one being opened is two, removes internal organ and the gill, two hilsa herring flesh of fish are placed up, floated 30 minutes with the water logging from the beginning of flowing, to reach the purpose of raw meat, a slice is as usefulness braised in soy sauce, and a slice is used as steamed;
2) modulation of Steamed fish juice: with chicken powder 45-50 gram, salt 28-30 gram, poor mud 180-200 gram, concentrated chicken-juice 140-150 gram, one's old mother's chicken nugget 180-200 gram, the extremely bright 28-30 gram of U.S.A, poor halogen 180-200 gram, cooking wine 180-200 gram, sugared 300-350 gram, green onion 150-160 gram, ginger 95-100 gram, ham 95-100 gram, adding 2000 grams cage waterborne steamed 100-120 minute, the elimination solid matter, Steamed fish juice completes, and is standby;
3) steamed:
With major ingredient: hilsa herring a slice, fish scale up, spread ginger splices 45-50 gram, green onion 45-50 gram, fermented glutinous rice 95-100 gram, add that cooking wine and U.S.A are extremely bright, sabot after last food steamer steams 22-25 minute with 120 ℃ temperature, sprinkle green onion silk 5-8 gram, shredded ginger 5-8 gram, hot red pepper silk 1-2 gram, spoon the fish body, drench Steamed fish juice 100 again and restrain with 200-250 ℃ chicken fat;
4) braised in soy sauce:
Pot is burnt heat, put into salad oil 10 grams and be heated to 140-150 ℃, add green onion 90-100 gram, ginger 45-50 gram, garlic 45-50 and restrain quick-fried perfume (or spice), get another sheet hilsa herring, with the hilsa herring scale down, scale was fried in shallow oil behind the shortcake with cooking wine 15-18 gram fried 20-30 second again, add boiling water 300-320 gram, big fire is fired and was added oyster sauce 12-15 gram, light soy sauce 12-15 gram, dark soy sauce 5-6 gram, hoisin sauce 5-6 gram, chu-hou paste 5-6 gram, salt 2-3 gram, sugared 3-4 gram, chicken powder 3-4 gram in 4-5 minute, change little fire and took the dish out of the pot in stewing 10-12 processed minute, piece together to go into interior the getting final product of dish of Steamed hilsa herring.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041853A (en) * | 2014-06-25 | 2014-09-17 | 叶亚林 | Cooking method for braised fish in brown sauce |
| CN104757611A (en) * | 2015-03-24 | 2015-07-08 | 蒋丁贵 | A preparing method of a homemade braised yellow croaker |
| CN105962157A (en) * | 2016-04-26 | 2016-09-28 | 郑思慧 | Camellia flavored fish and manufacture method thereof |
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Patent Citations (4)
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| CN101869319A (en) * | 2010-05-31 | 2010-10-27 | 中国水产科学研究院淡水渔业研究中心 | Method for making steamed alosa sapidissima |
| CN102396737A (en) * | 2010-09-19 | 2012-04-04 | 崔先贵 | Novel stewed spotted silver carp |
| CN102578627A (en) * | 2012-02-16 | 2012-07-18 | 张卫东 | Method for making flavor fish |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041853A (en) * | 2014-06-25 | 2014-09-17 | 叶亚林 | Cooking method for braised fish in brown sauce |
| CN104757611A (en) * | 2015-03-24 | 2015-07-08 | 蒋丁贵 | A preparing method of a homemade braised yellow croaker |
| CN105962157A (en) * | 2016-04-26 | 2016-09-28 | 郑思慧 | Camellia flavored fish and manufacture method thereof |
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Application publication date: 20130911 |