CN103829299B - Method for preparing silver salmon soup - Google Patents
Method for preparing silver salmon soup Download PDFInfo
- Publication number
- CN103829299B CN103829299B CN201410087619.0A CN201410087619A CN103829299B CN 103829299 B CN103829299 B CN 103829299B CN 201410087619 A CN201410087619 A CN 201410087619A CN 103829299 B CN103829299 B CN 103829299B
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- soup
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- 235000014347 soups Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 11
- 241000972773 Aulopiformes Species 0.000 title abstract description 9
- 235000019515 salmon Nutrition 0.000 title abstract description 9
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 title abstract 7
- 229910052709 silver Inorganic materials 0.000 title abstract 7
- 239000004332 silver Substances 0.000 title abstract 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 47
- 238000002360 preparation method Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 8
- 241000353345 Odontesthes regia Species 0.000 claims description 42
- 240000008042 Zea mays Species 0.000 claims description 40
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 40
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 40
- 235000009973 maize Nutrition 0.000 claims description 40
- 241000272525 Anas platyrhynchos Species 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000021222 fish soup Nutrition 0.000 claims description 13
- 241000251468 Actinopterygii Species 0.000 claims description 12
- 244000046146 Pueraria lobata Species 0.000 claims description 8
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 8
- 239000010775 animal oil Substances 0.000 claims description 8
- 244000131522 Citrus pyriformis Species 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- 238000003672 processing method Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 230000002980 postoperative effect Effects 0.000 abstract description 2
- 241000272517 Anseriformes Species 0.000 abstract 1
- 244000248349 Citrus limon Species 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- 208000001132 Osteoporosis Diseases 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000008186 Collagen Human genes 0.000 description 3
- 108010035532 Collagen Proteins 0.000 description 3
- 229920001436 collagen Polymers 0.000 description 3
- 230000003796 beauty Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000037394 skin elasticity Effects 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 241000009328 Perro Species 0.000 description 1
- 241000269436 Ranidae Species 0.000 description 1
- 208000037656 Respiratory Sounds Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000037182 bone density Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036433 growing body Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 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
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The invention discloses a method for preparing silver salmon soup. According to the method, the silver salmon soup is prepared from the following components by weight: 5 kg of silver salmon heads, 3 kg of silver salmon bones, 2 kg of silver salmon skin, 3 kg of mother ducks, 5 kg of big bones, 2 kg of crucian, 70 g of radix puerariae and 15 g of lemon by decocting the components according to a certain decoction sequence. The raw materials in the method are easily obtained, and all the raw materials are common food materials usually eaten by people in daily life; the preparation method is simple, and the silver salmon soup is prepared by using a conventional decocting method, can keep the nutrient value of food, and can provide nutrition intake and supplement for the undernourished, postoperative patients, lying-in women and old people.
Description
Technical field
The present invention relates to a kind of preparation method of fish soup, be specifically related to a kind of preparation method of the silverside fish soup adopting silverside fish head, fish-bone and fish-skin etc. to boil.
Background technology
Silverside fish has another name called coho, belongs to Clupeiformes, Ranidae, dog salmon genus, river property of tracing back straddling fish stocks.Silverside lays eggs in fresh water, grows, swims into sea until grow up to fingerling.After growing up to adult fish in the sea, then migration is carried out laying eggs to fresh water and completes its growth cycle.The original habitat of silverside is mainly in Pacific east, that is the West Coast of America & Canada.Belong to cold water fishes.
The silverside flesh of fish is in fresh salmon pink, and mouthfeel is good, is good at causing the appetite of people.Cold water fish contains abundant unrighted acid, contributes to the development of children's brain and effectively can prevent various cardiovascular and Other diseases.Due to its edibility and health value, and the mouthfeel of its uniqueness and abundant nutrition and very popular.The fish body of silverside fish is applicable to making sashimi, high nutritive value; In silverside fish head, fish-skin and fish-bone, also there is higher nutritional labeling, adopt the method boiled the nutritional labeling in silverside fish can be kept in soup stock, be suitable for various crowd and eat.
Summary of the invention
The object of the present invention is to provide a kind of delicious in taste, nutritional labeling is high, preparation method is simple, the preparation method of easy silverside fish soup of drawing materials.
In order to reach above-mentioned technique effect, the present invention takes following technical scheme:
A preparation method for silverside fish soup, comprises the following steps:
Step one: batching, comprises the raw material of following weight: silverside fish head 5kg, silverside fish-bone 3kg, silverside fish-skin 2kg, one's old mother duck 3kg, ear of maize bone 5kg, crucian 2kg, root of kudzu vine 70g, lemon 15g;
Step 2: by ear of maize bone boiling water 5 minutes, remove watery blood;
Step 3: the ear of maize bone baking box 180 DEG C removed after watery blood is baked 30 minutes; The baking of ear of maize bone not only can be increased burnt odor local flavor, and can also allow marrow, animal oil through the crackle of bone by outside interior penetrating into by baking, ossein, osseomucoid are more easily discharged in soup; Drop in the animal oil in baking tray simultaneously, may be used for stir-fry crucian.
Step 4: one's old mother duck is put into boiled water pot copy water after stand-by;
Step 5: the ear of maize bone of baking in step 3 is put into water, boils 3 hours;
Step 6: the ear of maize bone soup boiled is divided into two parts, the ratio of two portions of soup is 3:1, adds one's old mother duck in more soup, continues to boil 1 hour, obtains old duck ear of maize bone soup; Add silverside fish-skin in less soup, continue to boil 3 hours, obtain fish-skin ear of maize bone soup, this step can by enduring of fish-skin, allows the collagen in fish-skin incorporate in ear of maize bone soup completely;
Step 7: after crucian animal oil and ginger green onion stir-fry 3min, with gauze parcel, puts into old duck ear of maize bone soup, and puts into the root of kudzu vine, boil 1 hour;
Step 8: add silverside fish-bone in the soup of step 7, boils 1 hour, then adds silverside fish head and lemon, boils 30 minutes; Fish-skin ear of maize bone soup in step 6 is evenly added, boils 10 minutes.
According to embodiments of the invention, in above-mentioned preparation method, the consumption of the green onion of ginger described in step 7 is 20g.
According to embodiments of the invention, in above-mentioned preparation method, the processing method of described silverside fish head is: the cheek in fish head is removed afterwash, is then partly cutd open from bottom by fish head.
According to embodiments of the invention, in above-mentioned preparation method, described animal oil is the oil dropped in ear of maize bone cooking process in step 3 in baking tray.
According to embodiments of the invention, in above-mentioned preparation method, in step 5, the amount of water is for exceeding ear of maize bone 8 ~ 10cm.
Calcareous and micro-containing what enrich in fish-bone, often eat and can prevent osteoporosis, for the elderly that the teenager and bone that are in growth period senesce, be all highly profitable place.Fish-skin has effect of nourishing; In dietotherapy, fish-skin contains rich in protein and various trace elements, and the composition of its protein mainly macromolecular collagen and mucopolysaccharide is Ms's beauty care beauty and health care good merchantable brand, medical research finds, the leucocyte-leucine in fish-skin has antitumaous effect.
The root of kudzu vine has effects such as growing body is healthy and strong, anti-ageing, step-down, hypoglycemic, lipopenicillinase, increase skin elasticity, moisturizing.In the root of kudzu vine, institute's isoflavone-containing has skin care, recovers the effect of skin elasticity, can also slow down the aging of skeletal tissue's cell, contribute to calcareous absorption, reduces bone calcium and loses, and increases bone density and to stop the hollow of bone to disappear molten, thus away from osteoporosis.
Lemon can promote that the calcium phosphate of bone is released in soup, can also remove smelling removal, aobvious fishiness.
The present invention compared to existing technology, has following beneficial effect:
(1) add the fishy smell can removing silverside fish in old hen, one's old mother duck in the raw material of silverside fish soup, and combine the nutrition of chicken and duck, delicious in taste; Add crucian in raw material, make soup more delicious; Calcareous and micro-containing what enrich in fish-bone, can osteoporosis be prevented; Containing rich in protein and trace element in fish-skin, protein is mainly collagen.
(2) add ear of maize bone in raw material, and ear of maize bone toasts in an oven, both can remove the fishy smell in ear of maize bone, fragrance after the baking of ear of maize bone can be increased again, putting into that soup boils can the nutritional labeling of comprehensive ear of maize bone, and can make the delicious in taste of soup again, ear of maize bone can prevent osteoporosis simultaneously.
(3) raw material in the present invention easily obtains, and all raw materials all adopt food materials often edible in people's daily life; Preparation method is simple, adopts conventional boiling method to obtain silverside fish soup; The silverside fish soup that the present invention makes can keep the nutritive value of food, can be the nutrition intake of malnutritive, postoperative, postpartum and the elderly and supplementary.
Detailed description of the invention
Below in conjunction with embodiments of the invention, the invention will be further elaborated:
Embodiment:
A preparation method for silverside fish soup, comprises the following steps:
Step one: batching, comprises the raw material of following weight: silverside fish head 5kg, silverside fish-bone 3kg, silverside fish-skin 2kg, one's old mother duck 3kg, ear of maize bone 5kg, crucian 2kg, root of kudzu vine 70g, lemon 15g;
Step 2: by ear of maize bone boiling water 5 minutes, remove watery blood;
Step 3: the ear of maize bone baking box 180 DEG C removed after watery blood is baked 30 minutes; Collect in cooking process the animal oil dropped in baking tray, may be used for stir-fry crucian.
Step 4: one's old mother duck is put into boiled water pot copy water after stand-by;
Step 5: the ear of maize bone of baking in step 3 is put into clear water, boils 3 hours; The amount of clear water is for exceeding ear of maize bone 8 ~ 10cm.
Step 6: the ear of maize bone soup boiled is divided into two parts, the ratio of two portions of soup is 3:1, adds one's old mother duck in more soup, continues to boil 1 hour, obtains old duck ear of maize bone soup; Add silverside fish-skin in less soup, continue to boil 3 hours, obtain fish-skin ear of maize bone soup;
Step 7: after crucian animal oil and ginger green onion stir-fry 3min, with gauze parcel, puts into old duck ear of maize bone soup, and puts into the root of kudzu vine, boil 1 hour; The consumption of green onion ginger is 20g.
Step 8: add silverside fish-bone in the soup of step 7, boils 1 hour, then adds silverside fish head and lemon, boils 30 minutes; Fish-skin ear of maize bone soup in step 6 is evenly added, boils 10 minutes.
The processing method of silverside fish head is: the cheek in fish head is removed afterwash, is then partly cutd open from bottom by fish head.
Boil when completing soon and can add a small amount of salt or vinegar according to individual taste.
Although with reference to explanatory embodiment of the present invention, invention has been described here, above-described embodiment is only the present invention's preferably embodiment, embodiments of the present invention are not restricted to the described embodiments, should be appreciated that, those skilled in the art can design a lot of other amendment and embodiment, these amendments and embodiment will drop within spirit disclosed in the present application and spirit.
Claims (4)
1. a preparation method for silverside fish soup, is characterized in that comprising the following steps:
Step one: batching, comprises the raw material of following weight: silverside fish head 5kg, silverside fish-bone 3kg, silverside fish-skin 2kg, one's old mother duck 3kg, ear of maize bone 5kg, crucian 2kg, root of kudzu vine 70g, lemon 15g;
Step 2: by ear of maize bone boiling water 5 minutes, remove watery blood;
Step 3: the ear of maize bone baking box 180 DEG C removed after watery blood is baked 30 minutes;
Step 4: one's old mother duck is put into boiled water pot copy water after stand-by;
Step 5: the ear of maize bone of baking in step 3 is put into water, boils 3 hours;
Step 6: the ear of maize bone soup boiled is divided into two parts, the ratio of two portions of soup is 3:1, adds one's old mother duck in more soup, continues to boil 1 hour, obtains old duck ear of maize bone soup; Add silverside fish-skin in less soup, continue to boil 3 hours, obtain fish-skin ear of maize bone soup;
Step 7: after crucian animal oil and ginger green onion stir-fry 3min, with gauze parcel, puts into old duck ear of maize bone soup, and puts into the root of kudzu vine, boil 1 hour; Described animal oil is the oil dropped in ear of maize bone cooking process in step 3 in baking tray;
Step 8: add silverside fish-bone in the soup of step 7, boils 1 hour, then adds silverside fish head and lemon, boils 30 minutes; Fish-skin ear of maize bone soup in step 6 is evenly added, boils 10 minutes.
2. the preparation method of silverside fish soup according to claim 1, is characterized in that the consumption of the green onion of ginger described in step 7 is 20g.
3. the preparation method of silverside fish soup according to claim 1, is characterized in that the processing method of described silverside fish head is: the cheek in fish head is removed afterwash, is then partly cutd open from bottom by fish head.
4. the preparation method of silverside fish soup according to claim 1, is characterized in that the amount of water in step 5 is for exceeding ear of maize bone 8 ~ 10cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410087619.0A CN103829299B (en) | 2014-03-11 | 2014-03-11 | Method for preparing silver salmon soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410087619.0A CN103829299B (en) | 2014-03-11 | 2014-03-11 | Method for preparing silver salmon soup |
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| Publication Number | Publication Date |
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| CN103829299A CN103829299A (en) | 2014-06-04 |
| CN103829299B true CN103829299B (en) | 2015-05-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410087619.0A Expired - Fee Related CN103829299B (en) | 2014-03-11 | 2014-03-11 | Method for preparing silver salmon soup |
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| Country | Link |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103829299B (en) * | 2014-03-11 | 2015-05-13 | 通威（成都）三文鱼有限公司 | Method for preparing silver salmon soup |
| CN105054144A (en) * | 2015-07-09 | 2015-11-18 | 钟慧玲 | Making method of acid bamboo shoot fish soup |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1568816A (en) * | 2003-11-26 | 2005-01-26 | 张缚鹏 | Seasoning milk soup for cooking and preparation method thereof |
| CN101816438A (en) * | 2010-03-02 | 2010-09-01 | 于池 | Method for preparing fish stock |
| CN103238863A (en) * | 2013-05-31 | 2013-08-14 | 重庆市蓬江食品有限公司 | Preparing technology of cantonese dried beef |
| CN103829299A (en) * | 2014-03-11 | 2014-06-04 | 通威（成都）三文鱼有限公司 | Method for preparing silver salmon soup |
-
2014
- 2014-03-11 CN CN201410087619.0A patent/CN103829299B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1568816A (en) * | 2003-11-26 | 2005-01-26 | 张缚鹏 | Seasoning milk soup for cooking and preparation method thereof |
| CN101816438A (en) * | 2010-03-02 | 2010-09-01 | 于池 | Method for preparing fish stock |
| CN103238863A (en) * | 2013-05-31 | 2013-08-14 | 重庆市蓬江食品有限公司 | Preparing technology of cantonese dried beef |
| CN103829299A (en) * | 2014-03-11 | 2014-06-04 | 通威（成都）三文鱼有限公司 | Method for preparing silver salmon soup |
Non-Patent Citations (1)
| Title |
|---|
| 衡湖老鱼汤烹佳肴;随新国;《四川烹饪》;20090615(第6期);43 * |
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