CN103907971A - 一种木火炖甲鱼的方法 - Google Patents
一种木火炖甲鱼的方法 Download PDFInfo
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- CN103907971A CN103907971A CN201210598568.9A CN201210598568A CN103907971A CN 103907971 A CN103907971 A CN 103907971A CN 201210598568 A CN201210598568 A CN 201210598568A CN 103907971 A CN103907971 A CN 103907971A
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- 241001482311 Trionychidae Species 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 14
- 239000002023 wood Substances 0.000 title claims abstract description 9
- 235000014347 soups Nutrition 0.000 claims abstract description 11
- 244000291564 Allium cepa Species 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 239000003921 oil Substances 0.000 claims abstract description 8
- 235000019198 oils Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 239000008159 sesame oil Substances 0.000 claims abstract description 8
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 8
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000013311 vegetables Nutrition 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 4
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 4
- 238000003307 slaughter Methods 0.000 claims abstract description 4
- 210000001835 viscera Anatomy 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 3
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 241000238557 Decapoda Species 0.000 claims description 4
- 235000013547 stew Nutrition 0.000 claims description 4
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 2
- 235000019991 rice wine Nutrition 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 235000012015 potatoes Nutrition 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
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- 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
- A23L17/40—Shell-fish
-
- 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
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
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- 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)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
一种木火炖甲鱼的方法，其特征是：材料：活甲鱼1只，约1000克，清汤1000克，即墨老酒200毫升，香油、姜、冰糖、胡椒粉、辣椒油、醋、食盐、酱油、葱段、味精适量；方法：将甲鱼宰杀后把甲鱼放入80度水中烫10分钟，剥去甲鱼身上的一层砂皮，掏去内脏并清水清洗干净，切成块状，放入大锅中倒入清汤，锅底放木块，点燃后大火炖煮至熟透，改用温火放入即墨老酒、适量香油、姜、冰糖、胡椒粉、辣椒油、醋、食盐、酱油、葱段、味精，根据自己口味可放入粉丝、土豆、青菜等菜品。它解决了目前炖甲鱼出现的口味不具有肉滑嫩不腻、汤汁新鲜、香醇的特色，能够起到补益脾肾、益气养阴、补血滋阴、清心润肺、壮阳的功效。
Description
技术领域
本发明涉及食品制作领域，具体说是一种木火炖甲鱼的方法。
背景技术
传统炖制甲鱼的方法一般用小锅家常的炖制方法，不具有肉滑嫩不腻、汤汁新鲜、香醇的特色，改用木火和大锅加入特制的调味品，能够彻底改变传统方法的口味，并具有相当的滋补作用。
发明内容
本发明为解决现有传统甲鱼的炖制方法，发明一种木火炖甲鱼的方法，其技术方案特殊之处是：
材料：活甲鱼1只，约1000克，清汤1000克，即墨老酒200毫升，香油、姜、冰糖、胡椒粉、辣椒油、醋、食盐、酱油、葱段、味精适量；
方法：将甲鱼宰杀后把甲鱼放入80度水中烫10分钟，剥去甲鱼身上的一层砂皮，掏去内脏并清水清洗干净，切成块状，放入大锅中倒入清汤，锅底放木块，点燃后大火炖煮至熟透，改用温火放入即墨老酒、适量香油、姜、冰糖、胡椒粉、辣椒油、醋、食盐、酱油、葱段、味精，根据自己口味可放入粉丝、土豆、青菜等菜品。
技术效果
本发明具有肉滑嫩不腻、汤汁新鲜、香醇的特色，能够起到补益脾肾、益气养阴、补血滋阴、清心润肺、壮阳的功效。
具体实施方式
称取活甲鱼1只，约1000克，清汤1000克，即墨老酒200毫升，香油、姜、冰糖、胡椒粉、辣椒油、醋、食盐、酱油、葱段、味精适量；将甲鱼宰杀后把甲鱼放入80度水中烫10分钟，剥去甲鱼身上的一层砂皮，掏去内脏并清水清洗干净，切成块状，放入大锅中倒入清汤，锅底放木块，点燃后大火炖煮至熟透，改用温火放入即墨老酒、适量香油、姜、冰糖、胡椒粉、辣椒油、醋、食盐、酱油、葱段、味精，根据自己口味可放入粉丝、土豆、青菜等菜品。
按上述方法操作，即制成本发明。
Claims (1)
1.一种木火炖甲鱼的方法，其特征是：
材料：活甲鱼1只，约1000克，清汤1000克，即墨老酒200毫升，香油、姜、冰糖、胡椒粉、辣椒油、醋、食盐、酱油、葱段、味精适量；
方法：将甲鱼宰杀后把甲鱼放入80度水中烫10分钟，剥去甲鱼身上的一层砂皮，掏去内脏并清水清洗干净，切成块状，放入大锅中倒入清汤，锅底放木块，点燃后大火炖煮至熟透，改用温火放入即墨老酒、适量香油、姜、冰糖、胡椒粉、辣椒油、醋、食盐、酱油、葱段、味精，根据自己口味可放入粉丝、土豆、青菜等菜品。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210598568.9A CN103907971A (zh) | 2012-12-31 | 2012-12-31 | 一种木火炖甲鱼的方法 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210598568.9A CN103907971A (zh) | 2012-12-31 | 2012-12-31 | 一种木火炖甲鱼的方法 |
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| Publication Number | Publication Date |
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| CN103907971A true CN103907971A (zh) | 2014-07-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210598568.9A Pending CN103907971A (zh) | 2012-12-31 | 2012-12-31 | 一种木火炖甲鱼的方法 |
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| CN (1) | CN103907971A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522736A (zh) * | 2015-01-26 | 2015-04-22 | 安徽淮商商业管理集团股份有限公司 | 泡椒甲鱼的制作方法 |
| CN104938934A (zh) * | 2015-01-13 | 2015-09-30 | 来安县阿净环保科技产品贸易有限公司 | 一种甲鱼汤面的配方及其制作方法 |
-
2012
- 2012-12-31 CN CN201210598568.9A patent/CN103907971A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938934A (zh) * | 2015-01-13 | 2015-09-30 | 来安县阿净环保科技产品贸易有限公司 | 一种甲鱼汤面的配方及其制作方法 |
| CN104522736A (zh) * | 2015-01-26 | 2015-04-22 | 安徽淮商商业管理集团股份有限公司 | 泡椒甲鱼的制作方法 |
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Application publication date: 20140709 |