CN103431459A - Method for processing fresh crucian carp soup porridge - Google Patents
Method for processing fresh crucian carp soup porridge Download PDFInfo
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- CN103431459A CN103431459A CN2013103896469A CN201310389646A CN103431459A CN 103431459 A CN103431459 A CN 103431459A CN 2013103896469 A CN2013103896469 A CN 2013103896469A CN 201310389646 A CN201310389646 A CN 201310389646A CN 103431459 A CN103431459 A CN 103431459A
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Abstract
The invention discloses a method for processing fresh fish soup porridge and relates to porridge. The method comprises the following steps: (1) killing a fresh crucian carp, frying at low temperature, adding natural mineral water and fresh ginger, and boiling with medium heat; (2) sealing an opening of a glass bottle with fine mesh gauze with the diameter of one millimeter, and tightening the peripheries of the gauze and the bottle opening by a string; (3) fishing out crucian carp and bones as well as the fresh ginger from the crucian carp soup prepared in the step (1), slowly pouring the crucian carp soup into a utensil with the glass bottle sealed with the fine mesh gauze in the step (2), and filtering; and (4) pouring the northeast green pearl rice into the filtered crucian carp soup in the step (3), adding dry gastric intraepidermal powder of internal organs of a local chicken or a local duck, boiling with medium heat for about 100 minutes, adding fresh cucumber juice, boiling for 2-3 minutes, and finally adding a small amount of edible fine salt to obtain the fresh crucian carp soup porridge which is fragrant, fresh and delicious, and just melts in the mouth. Compared with the prior art, the porridge processed by the method is fragrant, fresh and delicious, and just melts in the mouth.
Description
Technical field
The present invention relates to a kind of processing method of fresh fish soup congee.
Background technology
Although fish soup has a lot of ways, congee also has a lot of ways,, fish soup and rice are organically combined into to the soup congee of congee, and can meet the adult and infant's health-nutrition staple food does not also have.
Summary of the invention
Purpose of the present invention just is to provide a kind of processing method of fresh fish soup congee, the fresh delicious food of congee delicate fragrance that the processing method of this fresh fish soup congee is made, just melt in the mouth.
Technical scheme of the present invention is: a kind of processing method of fresh fish soup congee comprises the following steps:
1. producing of fresh fish soup: cut open fresh crucian, after having cleared up internal organ, put into low temperature in oil cauldron and fry a little meeting in 60 minutes, put into again 304 stainless-steel pans of cooking gruel and add natural mineral water and ginger, and snuggle up in moderate heat and boil to the flesh of fish and break away from fish bony spur fully, water also after surplus 1/2, closes fire;
2. get a gauze, the crocus cloth that the diameter of yarn sky is one millimeter micropore is placed on the glass bottle opening envelope completely and will is tight around the gauze bottleneck with cord;
3., after in the fish soup of step being produced in 1., fish and spur and ginger are all pulled out, slowly pour fish soup into step and 2. filter in the ware device with the crocus cloth vial;
4. producing of fish soup congee: get the green pearl rice in northeast, put into 304 stainless steel cauldrons, and pour the fish soup after the filtration after 3. step is produced into, after adding again the dry last powder of stomach endepidermis of bury chicken or native duck internal organ, with moderate heat, boil about 100 minutes, add the bright Fresh Cucumber Juice that presses, after proud 2-3 processed minute, finally add the practical salt of a small amount of exquisiteness to obtain the fresh delicious food of delicate fragrance, the fresh fish soup congee of just melt in the mouth.
As preferably, described step 1. in, fresh crucian weight portion is 10 parts; Oil in oil cauldron is bright oil expression dish rapeseed oil, weight portion 1-2 part; The natural mineral water weight portion is 30-40 part; The ginger weight portion is 0.2-0.3 part; Described step 4. in the green pearl rice in northeast or organic rice weight portion be 2-2.5 part; Fresh fish soup weight portion after filtration is 15-20 part; The dry last powder weight portion of the stomach endepidermis of soil chicken or native duck internal organ is 0.1-0.2 part; Bright press for extracting juice Fresh Cucumber Juice weight portion is 0.5-1 part.
Inventive principle and beneficial effect:
(1) seafood: now kill in 1 hour and process.
(2) congee aquatic foods: congee and the mixing of fresh fish soup boil, and guarantee to eat in 24 hours, after 24 hours, will no longer allow the people edible;
(3) mouthfeel is obvious: just melt in the mouth, the practical especially and infant more than 6 months; Delicious flavour, enjoy endless aftertastes;
(4) material exquisiteness: natural mineral water+aquatic foods oil expression dish rapeseed oil+exquisite pearl rice;
(5) the nutritive value absorptivity is high: the fine and smooth decomposition easy to digest of finished product; The practical especially and infant's pipe intestinal digesting absorption function more than 6 months can help effective absorption of child's desired nutritional value in growing especially.
(6) every 100 gram crucian meat contain protein 13 grams, fatty 11 grams, sugar 0,1 gram, 6,6 milligrams of thiamines, 0,07 milligram, riboflavin, 2,4 milligrams of niacins, 54 milligrams of calcium, 203 milligrams, phosphorus, 2,5 milligrams of iron.In every hectogram pearl rice, containing protein (protein food) 6.7 grams, fat 0.9 gram, carbohydrate 77.6 grams, crude fibre 0.3 gram, 7 milligrams of calcium (calcium food), 136 milligrams, phosphorus, 2.3 milligrams of iron (iron food), vitaminB10 .16 milligram, vitamin (vitamin food) B20.05 milligram, 125 milligrams of 1 milligram, nicotinic acid and methionine, 394 milligrams of valines, 610 milligrams of leucines, 251 milligrams of isoleucines, 280 milligrams of threonines, 94 milligrams of phenylalanine-3,4-quinones, 122 milligrams of tryptophans, the multiple nutrients material such as 255 milligrams of lysines.Pearl rice rice matter is large, round, full and itself for relative in the situation of cooking gruel, want more sticky, and its mouthfeel Hue degree is better. and easy to digest for baby especially.The saying in land of plenty is just arranged from ancient times, and fish after water boils 80% nutrition all in soup.Natural mineral water is rich in magnanimity and the trace element of needed by human, reaches mineral matter or the carbon dioxide useful to human body, and physiological function is strong; Its chemical composition, flow, water temperature etc. are dynamically relatively stable in natural fluctuation range.Do not contain harmful or diminish healthy material, adopting mineral water to boil soup congee by more favourable people's healthy quality demand.Chicken or duck stomach powder are rich in protein, have the effect that maintains potassium-sodium balance, eliminates oedema, improves immunity, turns down blood pressure, cushions anaemia, is conducive to grow.
(7) health care: crucian contains comprehensively and the protein of high-quality, and the elastic fibers of skin is formed and can play good invigoration effect.Especially early stage wrinkle pressure, the mental element such as do not have enough sleep caused, have peculiar alleviation effect.Crucian property is sweet flat, enters spleen, stomach, large intestine, has the effect of invigorating the spleen profit cough-relieving.Full prescription has the merit of strengthening vital QI to eliminate pathogenic factors, expelling wind and cold pathogens, invigorating the spleen cough-relieving, in order to treat the weak long-term chronic cough of baby.
(8) by mouthfeel pearl rice, mellow and full, large, full to boil the sticky degree of congee high, easy to digest in the present invention.And, for adding a small amount of chicken stomach powder a little less than baby's abilities of digestive and absorption, diet, nutrition, health care are organically combined.In order to guarantee in deliciousness delicate fragrance to some extent, added a bit bright Fresh Cucumber Juice that presses in addition, made the more delicious delicate fragrance of this congee lubricated good to eat.And stopped fishbone and enter soup congee, avoid causing potential injury to a person sponging on an aristocrat.
(9) in the whole technical process of the present invention, and, for adding any food additives or flavor enhancement, therefore green, safety, environmental protection, health, be particularly suitable for the infant and use.
The specific embodiment
The present invention is further illustrated for following structure specific embodiment.
Embodiment 1
Cut open and kill the fresh crucian that a weight portion is 10 parts, after having cleared up internal organ, put into weight portion and be low temperature 120 degree left and right frying one little meetings in pot in the food standard rank pot of stainless steel 304 of the bright oil expression of this terre verte of 1-2 part Chengdu dish rapeseed oil in 60 minutes, put into again 304 stainless-steel pans of cooking gruel and add natural mineral water that weight portion is 30-40 part and ginger (expeling fishlike smell) that weight portion is 0.2-0.3 part, and snuggle up in moderate heat and boil to the flesh of fish and break away from fish bony spur fully, water closes fire after also remaining 1/2.
Get a gauze, the crocus cloth that the diameter of yarn sky is one millimeter micropore is placed on the glass bottle opening envelope completely and will is tight around the gauze bottleneck with cord.
After the fish of above-mentioned fish soup and spur and ginger are all pulled out, fish soup is slowly poured in the ware device with the crocus cloth vial, to guarantee that shark's fin can not remain in soup, guaranteed child's healthy and safe absorption.
After the green pearl rice in the northeast that to select weight portion be 2-2.5 part rinses, put into 304 stainless steel cauldrons, and pour the fresh fish soup that the weight portion after above-mentioned filtration is 15-20 part into, the dry last powder (Appetizing spleen-tonifying of stomach endepidermis that adds again native chicken that weight portion is 0.1-0.2 part or native duck internal organ, promote stomach to absorb effect) after, with moderate heat, boil about 100 minutes, add the aquatic foods that weight portion is 0.5-1 part to press Fresh Cucumber Juice, after proud 2-3 processed minute, finally add the practical salt of a small amount of exquisiteness to obtain the fresh delicious food of delicate fragrance, the fresh fish soup congee of just melt in the mouth.
Claims (2)
1. the processing method of a fresh fish soup congee comprises the following steps:
1. producing of fresh fish soup: cut open fresh crucian, after having cleared up internal organ, put into low temperature in oil cauldron and fry a little meeting in 60 minutes, put into again 304 stainless-steel pans of cooking gruel and add natural mineral water and ginger, and snuggle up in moderate heat and boil to the flesh of fish and break away from fish bony spur fully, water also after surplus 1/2, closes fire;
2. get a gauze, the crocus cloth that the diameter of yarn sky is one millimeter micropore is placed on the glass bottle opening envelope completely and will is tight around the gauze bottleneck with cord;
3., after in the fish soup of step being produced in 1., fish and spur and ginger are all pulled out, slowly pour fish soup into step and 2. filter in the ware device with the crocus cloth vial;
4. producing of fish soup congee: get the green pearl rice in northeast, put into 304 stainless steel cauldrons, and pour the fish soup after the filtration after 3. step is produced into, after adding again the dry last powder of stomach endepidermis of bury chicken or native duck internal organ, with moderate heat, boil about 100 minutes, add the bright Fresh Cucumber Juice that presses, after proud 2-3 processed minute, finally add the practical salt of a small amount of exquisiteness to obtain the fresh delicious food of delicate fragrance, the fresh fish soup congee of just melt in the mouth.
2. the processing method of fresh fish soup congee according to claim 1 is characterized in that: described step 1. in, fresh crucian weight portion is 10 parts; Oil in oil cauldron is bright oil expression dish rapeseed oil, weight portion 1-2 part; The natural mineral water weight portion is 30-40 part; The ginger weight portion is 0.2-0.3 part; Described step 4. middle northeast green pearl rice weight portion is 2-2.5 part; Fresh fish soup weight portion after filtration is 15-20 part; The dry last powder weight portion of the stomach endepidermis of soil chicken or native duck internal organ is 0.1-0.2 part; Bright press for extracting juice Fresh Cucumber Juice weight portion is 0.5-1 part.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013103896469A CN103431459A (en) | 2013-09-02 | 2013-09-02 | Method for processing fresh crucian carp soup porridge |
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| CN2013103896469A CN103431459A (en) | 2013-09-02 | 2013-09-02 | Method for processing fresh crucian carp soup porridge |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976229A (en) * | 2014-04-15 | 2014-08-13 | 柳培健 | Fish fragrant rice porridge and preparation method thereof |
| CN104720021A (en) * | 2015-03-24 | 2015-06-24 | 卿小艳 | Making method of pressed salted duck and grass carp casserole |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246977A (en) * | 2011-05-23 | 2011-11-23 | 王宝泰 | Making method of crucian carp caudle |
-
2013
- 2013-09-02 CN CN2013103896469A patent/CN103431459A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246977A (en) * | 2011-05-23 | 2011-11-23 | 王宝泰 | Making method of crucian carp caudle |
Non-Patent Citations (2)
| Title |
|---|
| 一屋阳光: "胡萝卜香菇鱼汤粥", 《好豆菜谱》, 6 June 2013 (2013-06-06) * |
| 冯丽丽: "小儿厌食的粥疗与调护", 《中医儿科杂志》, vol. 4, no. 6, 30 November 2008 (2008-11-30) * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976229A (en) * | 2014-04-15 | 2014-08-13 | 柳培健 | Fish fragrant rice porridge and preparation method thereof |
| CN103976229B (en) * | 2014-04-15 | 2015-12-09 | 柳培健 | A kind of congee with sweet and sour flavor and preparation method thereof |
| CN104720021A (en) * | 2015-03-24 | 2015-06-24 | 卿小艳 | Making method of pressed salted duck and grass carp casserole |
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Application publication date: 20131211 |