CN103355694A - Method for making fish heads - Google Patents

Method for making fish heads Download PDF

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Publication number
CN103355694A
CN103355694A CN2012100832456A CN201210083245A CN103355694A CN 103355694 A CN103355694 A CN 103355694A CN 2012100832456 A CN2012100832456 A CN 2012100832456A CN 201210083245 A CN201210083245 A CN 201210083245A CN 103355694 A CN103355694 A CN 103355694A
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CN
China
Prior art keywords
fish
green
heads
sauce
placing
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.)
Pending
Application number
CN2012100832456A
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Chinese (zh)
Inventor
宋成军
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Handan Fuxing Songji Cottage Head Restaurant Co Ltd
Original Assignee
Handan Fuxing Songji Cottage Head Restaurant Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Handan Fuxing Songji Cottage Head Restaurant Co Ltd filed Critical Handan Fuxing Songji Cottage Head Restaurant Co Ltd
Priority to CN2012100832456A priority Critical patent/CN103355694A/en
Publication of CN103355694A publication Critical patent/CN103355694A/en
Pending legal-status Critical Current

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Abstract

The invention relates to a method for making fish heads. The method comprises the following steps of: a, selecting 2.0-2.5kg of spotted silver carp heads; b, preparing fish head chilli sauce; and c, preparing the fish heads, namely, cleaning the fish heads, cutting from the backs of the spotted silver carps on the premise of enabling the fish maws to be connected, then placing the fish heads in a basin, sequentially putting cooking wine, green onion and ginger according to the proportion, placing clear water of a half basin, pouring equivalent white vinegar, immersing the fish heads in the water, soaking for 30min to remove the fishy smell, finally taking the soaked fish heads out and then placing in a large disc, adding Lee Kum Kee seasoned soy sauce for seafood and light soy sauce, pouring the fish head chilli sauce cooked in the step b, placing in a steaming steam cabinet for steaming for 10-12min, and discharging out from a pot and placing coriander to made the fish heads.

Description

A kind of preparation method of fish head
Technical field
The present invention relates to a kind of preparation method of fish head.
Background technology
This course of mountain vallage all round victory also is known as " lucky strike ", " good beginning ".From ancient times among the peoplely just spreading, food meat is not as ichthyophagy, the saying of the expensive ichthyophagy head of ichthyophagy.The value one of fish head is delicious, the 2nd, and nutrition.The fish head is the elite of fish, and fish brain flake shark's lip contains abundant lecithin, and is very useful to the brain tonic beautifying and anti-aging.According to scientific research, a people adheres to eating weekly 2-3 fish head for a long time, can reach to mend the effect that brain is healthy and strong and is delayed senility.More there are some researches show, eat fish and can eat good mood, relevant with the happy hormone in the human brain because the flesh of fish contains special aliphatic acid, ichthyophagous people, happy hormone-content is higher, thereby melancholiac chance is seldom.
Summary of the invention
The invention provides a kind of comprehensive nutrition balance, mouthfeel is good, deeply is subjected to the preparation method of the fish head that the consumer favors.
The preparation method of fish head of the present invention may further comprise the steps:
A. choose the colored silver carp head of 2.0-2.5 jin;
B. prepare a fish thick chilli sauce: get 60g seedling mountain range rod chilli, 30g seedling mountain range blue or green bubble green pepper, the yellow bell pepper in 30g Hainan, 15g Li Jin note steam oil drum oil, 15g salad oil, 5g garlic, 5g ginger, 5g Yangjiang Salt black bean, 5g monosodium glutamate, 3g chickens' extract, 10g light soy sauce, 8g white sugar, 30g cooking wine, 8g oyster sauce, seedling mountain range rod chilli and the blue or green bubble of Miao Ling green pepper are cut carefully with cutter, then moisture is pressed dry, stand-by; The yellow bell pepper in Hainan, ginger are cleaned, and then cut into the end, and be stand-by;
Pot is put on the very hot oven, put into salad rusting to seventy percent heat in the pot, put into ginger end, garlic end, yellow bell pepper end, Hainan by above-mentioned weight successively, fried to golden yellow, and then put into the blue or green bubble of seedling mountain range rod chilli and Miao Ling green pepper, and make little fire into and slowly endure to rod chilli and blue or green bubble green pepper golden yellowly, and then put into chickens' extract, monosodium glutamate, oyster sauce, white sugar and Salt black bean, stir, taking the dish out of the pot gets final product.
C. prepare the fish head: after the fish head is cleaned, cut from the back, fish maw must be ined succession, then the fish head is put in the basin, put successively cooking wine, green onion ginger, put into half basin clear water again by proportioning, pour the equivalent light-coloured vinegar into, the fish head is immersed in the water, steeped 30 minutes, to remove fishy smell, at last the fish head that soaks is taken out and put into big disk, add Li Jin note Steamed fish drum oil, light soy sauce, again the fish that boils among a step b thick chilli sauce is watered up, put in the steamer of vapour, steamed 10-12 minute, and took the dish out of the pot and put caraway and get final product.
Compared with prior art, beneficial effect of the present invention is: comprehensive nutrition balance of the present invention, fresh and alive variegated carp from the expensive bluish waves clear stream in Guizhou Province, be equipped with the Chinese pepper that picks up from high and cold seedling mountain range, simultaneously healthy in reduction, showed the true qualities of natural ecosystem fully, more it has added infinite fragrance and unique cooking is with top-secret seasoning prescription, favored by the consumer.
The specific embodiment
The below is described in further detail the specific embodiment of the present invention.
The preparation method of the fish head of the present embodiment is to carry out according to following steps:
A. choose the colored silver carp head of 2.0-2.5 jin;
B. prepare a fish thick chilli sauce: get 60g seedling mountain range rod chilli, 30g seedling mountain range blue or green bubble green pepper, the yellow bell pepper in 30g Hainan, 15g Li Jin note steam oil drum oil, 15g salad oil, 5g garlic, 5g ginger, 5g Yangjiang Salt black bean, 5g monosodium glutamate, 3g chickens' extract, 10g light soy sauce, 8g white sugar, 30g cooking wine, 8g oyster sauce, seedling mountain range rod chilli and the blue or green bubble of Miao Ling green pepper are cut carefully with cutter, then moisture is pressed dry, stand-by; The yellow bell pepper in Hainan, ginger are cleaned, and then cut into the end, and be stand-by;
Pot is put on the very hot oven, put into salad rusting to seventy percent heat in the pot, put into ginger end, garlic end, yellow bell pepper end, Hainan by above-mentioned weight successively, fried to golden yellow, and then put into the blue or green bubble of seedling mountain range rod chilli and Miao Ling green pepper, and make little fire into and slowly endure to rod chilli and blue or green bubble green pepper golden yellowly, and then put into chickens' extract, monosodium glutamate, oyster sauce, white sugar and Salt black bean, stir, taking the dish out of the pot gets final product.
C. prepare the fish head: after the fish head is cleaned, cut from the back, fish maw must be ined succession, then the fish head is put in the basin, put successively cooking wine, green onion ginger, put into half basin clear water again by proportioning, pour the equivalent light-coloured vinegar into, the fish head is immersed in the water, steeped 30 minutes, to remove fishy smell, at last the fish head that soaks is taken out and put into big disk, add Li Jin note Steamed fish drum oil, light soy sauce, again the fish that boils among a step b thick chilli sauce is watered up, put in the steamer of vapour, steamed 10-12 minute, and took the dish out of the pot and put caraway and get final product.
The above only is preferred embodiment of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the technology of the present invention principle; can also make some improvement and modification, these improve and modification also should be considered as protection scope of the present invention.

Claims (1)

1. the preparation method of a fish head is characterized in that, is to carry out according to following steps:
A. choose the colored silver carp head of 2.0-2.5 jin;
B. prepare a fish thick chilli sauce: get 60g seedling mountain range rod chilli, 30g seedling mountain range blue or green bubble green pepper, the yellow bell pepper in 30g Hainan, 15g Li Jin note steam oil drum oil, 15g salad oil, 5g garlic, 5g ginger, 5g Yangjiang Salt black bean, 5g monosodium glutamate, 3g chickens' extract, 10g light soy sauce, 8g white sugar, 30g cooking wine, 8g oyster sauce, seedling mountain range rod chilli and the blue or green bubble of Miao Ling green pepper are cut carefully with cutter, then moisture is pressed dry, stand-by; The yellow bell pepper in Hainan, ginger are cleaned, and then cut into the end, and be stand-by;
Pot is put on the very hot oven, put into salad rusting to seventy percent heat in the pot, put into ginger end, garlic end, yellow bell pepper end, Hainan by above-mentioned weight successively, fried to golden yellow, and then put into the blue or green bubble of seedling mountain range rod chilli and Miao Ling green pepper, and make little fire into and slowly endure to rod chilli and blue or green bubble green pepper golden yellowly, and then put into chickens' extract, monosodium glutamate, oyster sauce, white sugar and Salt black bean, stir, taking the dish out of the pot gets final product.
C. prepare the fish head: after the fish head is cleaned, cut from the back, fish maw must be ined succession, then the fish head is put in the basin, put successively cooking wine, green onion ginger, put into half basin clear water again by proportioning, pour the equivalent light-coloured vinegar into, the fish head is immersed in the water, steeped 30 minutes, to remove fishy smell, at last the fish head that soaks is taken out and put into big disk, add Li Jin note Steamed fish drum oil, light soy sauce, again the fish that boils among a step b thick chilli sauce is watered up, put in the steamer of vapour, steamed 10-12 minute, and took the dish out of the pot and put caraway and get final product.
CN2012100832456A 2012-03-27 2012-03-27 Method for making fish heads Pending CN103355694A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012100832456A CN103355694A (en) 2012-03-27 2012-03-27 Method for making fish heads

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Application Number Priority Date Filing Date Title
CN2012100832456A CN103355694A (en) 2012-03-27 2012-03-27 Method for making fish heads

Publications (1)

Publication Number Publication Date
CN103355694A true CN103355694A (en) 2013-10-23

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CN2012100832456A Pending CN103355694A (en) 2012-03-27 2012-03-27 Method for making fish heads

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CN (1) CN103355694A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103719826A (en) * 2013-12-19 2014-04-16 芜湖佳诚电子科技有限公司 Fermented flavor mushroom powder and preparation method thereof
CN104996964A (en) * 2014-04-15 2015-10-28 长沙玉和园实业有限公司 Chopped hot pepper for producing steamed fish head with chopped hot pepper, and preparation method thereof
CN105495415A (en) * 2016-01-07 2016-04-20 通威(成都)三文鱼有限公司 Making method of sturgeon with fermented soya beans
CN105533615A (en) * 2015-12-18 2016-05-04 梅照付 Method for preparing en casserole juice for making fish head
CN105942473A (en) * 2016-06-20 2016-09-21 重庆飞亚实业有限公司 Golden Chinese wingleaf pricklyash fruit sauce
CN107373619A (en) * 2017-08-30 2017-11-24 无为县老兵坛子食品有限公司 A kind of preparation technology of Steamed Fish Head with Diced Hot Red Peppers thick chilli sauce
CN107495302A (en) * 2017-08-30 2017-12-22 无为县老兵坛子食品有限公司 A kind of preparation technology of nutritious Steamed Fish Head with Diced Hot Red Peppers sauce

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103719826A (en) * 2013-12-19 2014-04-16 芜湖佳诚电子科技有限公司 Fermented flavor mushroom powder and preparation method thereof
CN104996964A (en) * 2014-04-15 2015-10-28 长沙玉和园实业有限公司 Chopped hot pepper for producing steamed fish head with chopped hot pepper, and preparation method thereof
CN105533615A (en) * 2015-12-18 2016-05-04 梅照付 Method for preparing en casserole juice for making fish head
CN105495415A (en) * 2016-01-07 2016-04-20 通威(成都)三文鱼有限公司 Making method of sturgeon with fermented soya beans
CN105942473A (en) * 2016-06-20 2016-09-21 重庆飞亚实业有限公司 Golden Chinese wingleaf pricklyash fruit sauce
CN107373619A (en) * 2017-08-30 2017-11-24 无为县老兵坛子食品有限公司 A kind of preparation technology of Steamed Fish Head with Diced Hot Red Peppers thick chilli sauce
CN107495302A (en) * 2017-08-30 2017-12-22 无为县老兵坛子食品有限公司 A kind of preparation technology of nutritious Steamed Fish Head with Diced Hot Red Peppers sauce

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Application publication date: 20131023