CN103610126A - Cooking method and device of hung fish - Google Patents
Cooking method and device of hung fish Download PDFInfo
- Publication number
- CN103610126A CN103610126A CN201310596817.5A CN201310596817A CN103610126A CN 103610126 A CN103610126 A CN 103610126A CN 201310596817 A CN201310596817 A CN 201310596817A CN 103610126 A CN103610126 A CN 103610126A
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- China
- Prior art keywords
- fish
- soup
- head
- grams
- hangs
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- 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.)
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 104
- 238000000034 method Methods 0.000 title claims abstract description 7
- 238000010411 cooking Methods 0.000 title abstract 3
- 235000014347 soups Nutrition 0.000 claims abstract description 38
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 11
- 240000002234 Allium sativum Species 0.000 claims description 9
- 235000004611 garlic Nutrition 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 235000013311 vegetables Nutrition 0.000 claims description 9
- 239000006002 Pepper Substances 0.000 claims description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims description 8
- 235000017804 Piper guineense Nutrition 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000013527 bean curd Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000011197 perejil Nutrition 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 244000036905 Benincasa cerifera Species 0.000 claims description 3
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 3
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 3
- 244000205754 Colocasia esculenta Species 0.000 claims description 3
- 241000758706 Piperaceae Species 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 238000012423 maintenance Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000013606 potato chips Nutrition 0.000 claims description 3
- 240000009164 Petroselinum crispum Species 0.000 claims 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 6
- 241000208317 Petroselinum Species 0.000 description 4
- 230000032683 aging Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a cooking n method and device of hung fish. The method comprises the following steps: A, cleanly washing and cleaning fish,removing bones and taking fish meat, splitting a fish head from the middle of the top and keeping a fishtail integral,and then expanding the fish from a cutting part in the middle to ensure that the fishtail, a fish body and the fish head are connected; B, producing soup stock and boiling the soup stock; C, turning to soft fire and connecting the fishtail part treated by the step A with a rope; and reversely hanging the fish and immersing the head into the soup stock; and D, after the fish head is cooked, putting down the rope one section by one section to sequentially immerse the fish body and the fishtail into the soup stock to be cooked. The fish is immersed into the soup stock by sections and all parts of the fish body are heated sequentially to keep the fish meat tender and smooth; the fish head which is commonly used for processing soup and is difficultly cooked is immersed into the soup stock so that the soup stock is aromatic; the invention provides the novel cooking method and device of fish foods; the method is unique and the manner is novel; the popularization value is very high.
Description
Technical field
The present invention relates to diet food field, particularly a kind of fish food processing and fabricating method and producing device thereof.
Background technology
Raising gradually along with life, people are also all the more strict to the requirement of food, the product of existing similar fish hot pot, major part is that fish piece or whole fish are directly poured in pot, or pours in pot in batches, when fish hot pot boils after a period of time, if failed, pull out in time, the flesh of fish will ageing, has affected mouthfeel, and fish to boil the required time not identical at each position with it.
Summary of the invention
In order to overcome the product of the fish hot pot class of prior art, easily boil to obtain flesh of fish ageing, affect the deficiency of mouthfeel, the invention provides a kind of preparation method and producing device thereof that hangs fish.
The technical solution adopted for the present invention to solve the technical problems is:
A preparation method of hanging fish, comprises the following steps:
A, fish is cleaned to cleaning, the meat that picked a bone, and fish head is cut open from crown center, keep fish tail complete, then fish is launched from middle incision, maintenance fish tail, fish body are connected with fish head;
At the bottom of B, making soup, will at the bottom of soup, boil;
C, turn little fire, the fish tail portion after processing of step A is connected to upper rope, fish is stood upside down and sling, its head immersed at the bottom of soup;
D, after fish head boils, toward transferring, fish body and fish tail are boiled in immersing successively at the bottom of soup in one section one section, rope.
Further, in steps A, picked a bone after meat, fish, made cruciate flower cutter with it.
Further, making in step B at the bottom of soup, first pot is put on moderate heat, added edible oil, burn to four one-tenth oil temperatures, put ginger splices, pickling pepper, bubble green vegetables stalk stir-fry perfume, mix fresh soup, add garlic, pepper powder, refined salt, rice wine juice, endure to garlic ripe when soft, lower onion parts, call in chickens' extract, monosodium glutamate, spread parsley cutting segment.
Further, described fresh soup is mutton soup.
Further, 50 grams of ginger splices, 20 grams of pickling peppers, 20 grams, green vegetables stalk, 20 grams, garlic, pepper powder, chickens' extract, monosodium glutamate are a small amount of, and refined salt is appropriate, 2 about 10ml of rice wine juice, 60 grams of onion parts, 60 grams of parsley cutting segments.
Further, at the bottom of described soup in, be also placed with one or more in wax gourd, green vegetables, fragrant taro, bean curd stick, potato chips, skin of beancurd.
A kind of producing device that hangs fish, comprise the dining table with heating furnace, and be fixed on one jiao, dining table or be fixed on the bracing frame on dining table side, described bracing frame is provided with the branch that extends dining table heating furnace top position, in described branch, be provided with pulley or through wires hole, also be provided with that one end is disassembled to be fixed on bracing frame, the other end hangs down and to heating furnace top band, hangs the lifting rope of fish fixed mechanism through described pulley or through wires hole.
Described hangs fish fixed mechanism for hooking the fish hook at fish tail place.
On described bracing frame, be provided with spaced hook, corresponding lifting rope one end is provided with clasp, and clasp can hook on corresponding hook, thereby makes to hang the fish fixed mechanism corresponding distance that hangs down.
The invention has the beneficial effects as follows: at the bottom of fish segmentation immersion soup, each position of fish health is heated successively, kept the soft of the flesh of fish; Difficulty is ripe, during the fish head that is usually used in stewing soup starts to immerse at the bottom of soup most, make at the bottom of soup more aromatic; Preparation method and the producing device thereof of new fish food are provided, and way is unique, and mode is novel, has the very high value that popularizes.
Accompanying drawing explanation
Below in conjunction with drawings and Examples, the present invention is further described.
Fig. 1 is the structural representation of producing device of the present invention.
The specific embodiment
A kind of preparation method of hanging fish of the present invention, comprises the following steps:
A, fish is cleaned to cleaning, the meat that picked a bone, makes cruciate flower cutter with it fish, and fish head is cut open from crown center, keeps fish tail complete, then fish is launched from middle incision, and maintenance fish tail, fish body are connected with fish head;
At the bottom of B, making soup, first pot is put on moderate heat, add edible oil, burn to four one-tenth oil temperatures, put ginger splices, pickling pepper, bubble green vegetables stalk stir-fry perfume, mix mutton soup, add garlic, pepper powder, refined salt, rice wine juice, endure to garlic ripely when soft, lower onion parts, call in chickens' extract, monosodium glutamate, spread parsley cutting segment, will at the bottom of soup, boil;
C, turn little fire, the fish tail portion after processing of step A is connected to upper rope, fish is stood upside down and sling, its head immersed at the bottom of soup;
D, after fish head boils, toward transferring, fish body and fish tail are boiled in immersing successively at the bottom of soup in one section one section, rope, the flesh of fish ripe at the bottom of soup can be pulled out edible.
Wherein: 50 grams of ginger splices, 20 grams of pickling peppers, 20 grams, green vegetables stalk, 20 grams, garlic, pepper powder, chickens' extract, monosodium glutamate are a small amount of, and refined salt is appropriate, 2 about 10ml of rice wine juice, 60 grams of onion parts, at the bottom of 60 grams of soup of making of parsley cutting segment, can be at least for boiling the fish of 5 kilograms.
As further improvement, at the bottom of described soup in, can also optionally put into one or more of wax gourd, green vegetables, fragrant taro, bean curd stick, potato chips, skin of beancurd, can enrich the mouthfeel of food, balance out the greasy taste of a part.
A kind of producing device that hangs fish, comprise the dining table 1 with heating furnace 11, and be fixed on 1 one jiaos, dining table or be fixed on the bracing frame 2 on dining table 1 side, described bracing frame 2 is provided with the branch 21 that extends dining table 1 heating furnace 11 top positions, in described branch 21, be provided with pulley or through wires hole 22, also be provided with that one end is disassembled to be fixed on bracing frame 2, the other end hangs down and to heating furnace 11 top bands, hangs the lifting rope 3 of fish fixed mechanism 31 through described pulley or through wires hole 22.
Preferably, the described fish fixed mechanism 31 that hangs is the fish hook hooking at fish tail place.Certainly, as other optional modes, also can tie for tying the activity of fish tail, or for to clamp the elastic clip of fish tail, as long as can reach the object that has hung upside down fish, and convenient and swift, easily clean, can be as implementing option.
On described bracing frame 2, be provided with spaced hook 23, corresponding lifting rope 3 one end are provided with clasp 32, and clasp can hook on corresponding hook 23, thereby make to hang the fish fixed mechanism 31 corresponding distance that hangs down.This convenience simple in structure, cost is lower.Certainly, can also select other to be fixedly connected with mode, such as at lifting rope 3 these sections, a clip that can be clipped on bracing frame 2 being set, or on bracing frame 2, be provided with similarly to the lockable bobbin winoler on fishing rod, these modes can be as implementing option.
Certainly, the present invention, except above-mentioned embodiment, can also have other structural distortion, and these equivalent technical solutions also should be within its protection domain.
Claims (9)
1. a preparation method of hanging fish, is characterized in that, comprises the following steps:
A, fish is cleaned to cleaning, the meat that picked a bone, and fish head is cut open from crown center, keep fish tail complete, then fish is launched from middle incision, maintenance fish tail, fish body are connected with fish head;
At the bottom of B, making soup, will at the bottom of soup, boil;
C, turn little fire, the fish tail portion after processing of step A is connected to upper rope, fish is stood upside down and sling, its head immersed at the bottom of soup;
D, after fish head boils, toward transferring, fish body and fish tail are boiled in immersing successively at the bottom of soup in one section one section, rope.
2. a kind of preparation method of hanging fish according to claim 1, is characterized in that: in steps A, picked a bone after meat, fish, made cruciate flower cutter with it.
3. a kind of preparation method of hanging fish according to claim 1, it is characterized in that: the making in step B at the bottom of soup, first pot is put on moderate heat, added edible oil, burn to four one-tenth oil temperatures, put ginger splices, pickling pepper, bubble green vegetables stalk stir-fry perfume, mix fresh soup, add garlic, pepper powder, refined salt, rice wine juice, endure to garlic ripe when soft, lower onion parts, call in chickens' extract, monosodium glutamate, spread parsley cutting segment.
4. a kind of preparation method of hanging fish according to claim 3, is characterized in that: described fresh soup is mutton soup.
5. a kind of preparation method of hanging fish according to claim 3, is characterized in that: 50 grams of ginger splices, 20 grams of pickling peppers, 20 grams, green vegetables stalk, 20 grams, garlic, 2 about 10ml of rice wine juice, 60 grams of onion parts, 60 grams of parsley cutting segments.
6. a kind of preparation method of hanging fish according to claim 3, is characterized in that: at the bottom of described soup, be also placed with one or more in wax gourd, green vegetables, fragrant taro, bean curd stick, potato chips, skin of beancurd.
7. be applied to a kind of producing device that hangs fish of method described in above claim, it is characterized in that: comprise the dining table with heating furnace, and be fixed on one jiao, dining table or be fixed on the bracing frame on dining table side, described bracing frame is provided with the branch that extends dining table heating furnace top position, in described branch, be provided with pulley or through wires hole, also be provided with that one end is disassembled to be fixed on bracing frame, the other end hangs down and to heating furnace top band, hangs the lifting rope of fish fixed mechanism through described pulley or through wires hole.
8. a kind of producing device that hangs fish according to claim 7, is characterized in that: described hangs fish fixed mechanism for hooking the fish hook at fish tail place.
9. a kind of producing device that hangs fish according to claim 7, it is characterized in that: on described bracing frame, be provided with spaced hook, corresponding lifting rope one end is provided with clasp, and clasp can hook on corresponding hook, thereby makes to hang the fish fixed mechanism corresponding distance that hangs down.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310596817.5A CN103610126A (en) | 2013-11-21 | 2013-11-21 | Cooking method and device of hung fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310596817.5A CN103610126A (en) | 2013-11-21 | 2013-11-21 | Cooking method and device of hung fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103610126A true CN103610126A (en) | 2014-03-05 |
Family
ID=50160862
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310596817.5A Pending CN103610126A (en) | 2013-11-21 | 2013-11-21 | Cooking method and device of hung fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103610126A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86201510U (en) * | 1986-03-27 | 1987-06-24 | 马一先 | Domestic multifunctional rack for cooking utensils and dinner service |
| CN1082820A (en) * | 1992-06-23 | 1994-03-02 | 株式会社村田 | Continous roaster add the flavoring juice device |
| CN1907120A (en) * | 2006-07-26 | 2007-02-07 | 刘玉祥 | Sauting method for producing chafing dish fish soup stock |
-
2013
- 2013-11-21 CN CN201310596817.5A patent/CN103610126A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86201510U (en) * | 1986-03-27 | 1987-06-24 | 马一先 | Domestic multifunctional rack for cooking utensils and dinner service |
| CN1082820A (en) * | 1992-06-23 | 1994-03-02 | 株式会社村田 | Continous roaster add the flavoring juice device |
| CN1907120A (en) * | 2006-07-26 | 2007-02-07 | 刘玉祥 | Sauting method for producing chafing dish fish soup stock |
Non-Patent Citations (1)
| Title |
|---|
| 无: "吊鱼火锅新鲜又营养", 《珠江时报》 * |
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| PB01 | Publication | ||
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| C12 | Rejection of a patent application after its publication | ||
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Application publication date: 20140305 |