CN103932228A - Sour silver carp and preparation method thereof - Google Patents
Sour silver carp and preparation method thereof Download PDFInfo
- Publication number
- CN103932228A CN103932228A CN201410089320.9A CN201410089320A CN103932228A CN 103932228 A CN103932228 A CN 103932228A CN 201410089320 A CN201410089320 A CN 201410089320A CN 103932228 A CN103932228 A CN 103932228A
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- Prior art keywords
- silver carp
- parts
- leaf
- carp
- silver
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- 241000252234 Hypophthalmichthys nobilis Species 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 235000015097 nutrients Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 235000019634 flavors Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 235000021419 vinegar Nutrition 0.000 claims abstract description 10
- 239000000052 vinegar Substances 0.000 claims abstract description 10
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 9
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 9
- 235000014347 soups Nutrition 0.000 claims abstract description 8
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 7
- 241000405414 Rehmannia Species 0.000 claims abstract description 7
- 244000235659 Rubus idaeus Species 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 240000006054 Agastache cana Species 0.000 claims abstract description 4
- 235000010650 Hyssopus officinalis Nutrition 0.000 claims abstract description 4
- 235000011034 Rubus glaucus Nutrition 0.000 claims abstract description 4
- 235000009122 Rubus idaeus Nutrition 0.000 claims abstract description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 4
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 4
- 235000018905 epimedium Nutrition 0.000 claims abstract description 4
- 239000004006 olive oil Substances 0.000 claims abstract description 4
- 235000008390 olive oil Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 12
- 244000025254 Cannabis sativa Species 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 235000012976 tarts Nutrition 0.000 claims description 9
- 235000019082 Osmanthus Nutrition 0.000 claims description 7
- 241000333181 Osmanthus Species 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 239000001771 mentha piperita Substances 0.000 claims description 7
- 241000251511 Holothuroidea Species 0.000 claims description 6
- 244000241872 Lycium chinense Species 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 6
- 241001261505 Undaria Species 0.000 claims description 6
- 235000020415 coconut juice Nutrition 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 6
- 238000003379 elimination reaction Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 241001016310 Epimedium grandiflorum Species 0.000 claims description 3
- 240000007817 Olea europaea Species 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 235000021013 raspberries Nutrition 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 241000755540 Indocalamus Species 0.000 abstract 2
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 2
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 2
- 244000242564 Osmanthus fragrans Species 0.000 abstract 2
- 235000019083 Osmanthus fragrans Nutrition 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 241000893536 Epimedium Species 0.000 abstract 1
- 244000241838 Lycium barbarum Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 210000001015 abdomen Anatomy 0.000 abstract 1
- 235000020197 coconut milk Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000008361 herbal raw material Substances 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 abstract 1
- 235000021574 pickled cabbage Nutrition 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 9
- 235000021108 sauerkraut Nutrition 0.000 description 3
- 241000336315 Cistanche salsa Species 0.000 description 2
- 241001508464 Orobanche Species 0.000 description 1
- 241000263340 Orobanche coerulescens Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000243 solution 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a sour silver carp. The sour silver carp is prepared from the following raw materials by weight: 200 to 250 parts of silver carp, 60 to 80 parts of rice vinegar, 20 to 30 parts of sweet osmanthus honey, 40 to 50 parts of indocalamus leaf, 20 to 30 parts of mint leaf, 20 to 30 parts of peach blossom, 6 to 7 parts of wolfberry, 3 to 4 parts of prepared rehmannia root, 4 to 5 parts of raspberry, 1 to 2 parts of grape leaf, 3 to 4 parts of burdok root, 2 to 3 parts of hyssop, 1 to 2 parts of epimedium, 2 to 3 parts of elm fruit, 8 to 10 parts of nutrition powder and a proper amount of olive oil and coconut milk. According to the invention, the silver carp is fried with oil so as to allow nutrients in the silver carp not to easily lose; the belly of the silver carp is filled with the mint leaf and the peach blossom, the indocalamus leaf wraps the silver carp, then the silver carp is soaked in a soup stock containing Chinese herbal raw materials, so the interior and the exterior of the silver carp are rich in fragrance and the silver carp has unique flavor and higher nutrition and health values; addition of the rice vinegar and the sweet osmanthus honey enables the flesh of the silver carp to be sour-sweet and tasty; after soaking for 30 to 40 h, the flesh is totally flavored; and the processed silver carp can be used to prepare boiled silver carp with pickled cabbage and chili or be directly used as a dish.
Description
Technical field
The present invention relates to a kind of health care fish, relate in particular to a kind of tart flavour silver carp and preparation method thereof.
Background technology
The Fish with Chinese Sauerkraut is one classical cuisines, it is cooked out together with sauerkraut by the flesh of fish, fragrant peppery good to eat, but cutting the thick flesh of fish is difficult to tasty, the thin flesh of fish is easily stewed rotten, the present invention, by brewed together with the raw materials such as the flesh of fish and rice vinegar, Chinese medicine, makes the flesh of fish not only completely tasty for this reason, has more good health-care efficacy.
Summary of the invention
It is not enough that the present invention has overcome prior art, and a kind of tart flavour silver carp and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A tart flavour silver carp is to be made by the raw material of following weight parts:
Silver carp 200-250, rice vinegar 60-80, osmanthus honey 20-30, indicalamus leaf 40-50, dried peppermint leaf 20-30, peach blossom 20-30, fruit of Chinese wolfberry 6-7, prepared rhizome of rehmannia 3-4, raspberry 4-5, grape leaf 1-2, radix bardanae 3-4, hyssop 2-3, barrenwort 1-2, elm money 2-3, nutrient powder 8-10, olive oil and Coconut Juice are appropriate;
Described nutrient powder is to be made by the raw material of following weight ratio: sea cucumber: not old grass: undaria pinnitafida=1:1:6-8, honey and yellow rice wine are appropriate.
A tart flavour silver carp preparation method, comprises the following steps:
(1) sea cucumber, old grass, undaria pinnitafida are used to boiling water blanching 40-60 second, use immediately again frozen water cold soaking, taking-up impurity elimination is cleaned, after drying, honey is evenly put on to raw material surface, send into steamer, with yellow rice wine, replace water to steam, moderate heat takes out cooling after steaming 40-50 minute, freeze drying, obtains nutrient powder;
(2) fresh silver carp being cutd open to tripe impurity elimination cleans, with boiling water boiling 10-15 minute removal watery blood, pull out and drain, fried cooling to pulling out after golden yellow with burning hot olive, dried peppermint leaf, peach blossom are cleaned, used boiling water blanching 20-30 second, then use brine ice cold soaking, taking-up is filled in silver carp tripe, and clean indicalamus leaf is evenly rolled in to silver carp surface;
(3) by Chinese medicine material co-grindings such as the fruit of Chinese wolfberry, prepared rhizome of rehmannia, raspberries, add 6-7 times of Coconut Juice, little fire decocts 50-60 minute, adds rice vinegar and osmanthus honey after cooling, stirs, and obtains soup stock;
(4) the above-mentioned silver carp that wraps indicalamus leaf is immersed in soup stock, after 30-40 hour, can takes out silver carp, remove the inside and outside foreign material of silver carp, segment after cleaning, adds above-mentioned nutrient powder during culinary art silver carp.
Not old grass: formal name used at school broomrape, another name broomrape.Latin literary fame Orobanche coerulescens Orobanchaceae, Orobanche.People are regarded as " god's grass " alive for evermore, so be referred to as " not old grass ".
Compared with prior art, advantage of the present invention is:
The present invention makes its nutrition be difficult for running off by fried mistake silver carp, dried peppermint leaf, peach blossom are filled in to fish maw, indicalamus leaf is rolled in outside fish, be immersed in the soup stock that contains Chinese medicine material, make the inside and outside aromatic flavour of silver carp, unique flavor, healthy nutritive value is higher, adding rice vinegar and osmanthus honey makes to oppress sour-sweet tasty and refreshing, soak and within 30-40 hour, make the flesh of fish completely tasty, can make delicious the Fish with Chinese Sauerkraut, can cook separately again.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A tart flavour silver carp is to be made by the raw material of following weight (jin):
Silver carp 200, rice vinegar 60, osmanthus honey 20, indicalamus leaf 40, dried peppermint leaf 20, peach blossom 20, the fruit of Chinese wolfberry 6, prepared rhizome of rehmannia 3, raspberry 4, grape leaf 1, radix bardanae 3, hyssop 2, barrenwort 1, elm money 2, nutrient powder 8, olive oil and Coconut Juice are appropriate;
Described nutrient powder is to be made by the raw material of following weight ratio: sea cucumber: not old grass: undaria pinnitafida=1:1:6, honey and yellow rice wine are appropriate.
A tart flavour silver carp preparation method, comprises the following steps:
(1) by sea cucumber, not old grass, boiling water blanching 60 seconds for undaria pinnitafida, then use immediately frozen water cold soaking, take out impurity elimination and clean, after drying, honey is evenly put on to raw material surface, sends into steamer, with yellow rice wine, replace water to steam, moderate heat takes out cooling after steaming 50 minutes, freeze drying, obtains nutrient powder;
(2) fresh silver carp being cutd open to tripe impurity elimination cleans, with boiling water boiling, within 15 minutes, remove watery blood, pull out and drain, fried cooling to pulling out after golden yellow with burning hot olive, dried peppermint leaf, peach blossom are cleaned, with boiling water blanching 30 seconds, then used brine ice cold soaking, taking-up is filled in silver carp tripe, and clean indicalamus leaf is evenly rolled in to silver carp surface;
(3) by Chinese medicine material co-grindings such as the fruit of Chinese wolfberry, prepared rhizome of rehmannia, raspberries, add 7 times of Coconut Juices, little fire decocts 60 minutes, adds rice vinegar and osmanthus honey after cooling, stirs, and obtains soup stock;
(4) the above-mentioned silver carp that wraps indicalamus leaf is immersed in soup stock, after 30 hours, can takes out silver carp, remove the inside and outside foreign material of silver carp, segment after cleaning, adds above-mentioned nutrient powder during culinary art silver carp.
Claims (2)
1. a tart flavour silver carp, it is characterized in that being made by the raw material of following weight parts:
Silver carp 200-250, rice vinegar 60-80, osmanthus honey 20-30, indicalamus leaf 40-50, dried peppermint leaf 20-30, peach blossom 20-30, fruit of Chinese wolfberry 6-7, prepared rhizome of rehmannia 3-4, raspberry 4-5, grape leaf 1-2, radix bardanae 3-4, hyssop 2-3, barrenwort 1-2, elm money 2-3, nutrient powder 8-10, olive oil and Coconut Juice are appropriate;
Described nutrient powder is to be made by the raw material of following weight ratio: sea cucumber: not old grass: undaria pinnitafida=1:1:6-8, honey and yellow rice wine are appropriate.
2. a tart flavour silver carp preparation method as claimed in claim 1, is characterized in that comprising the following steps:
(1) sea cucumber, old grass, undaria pinnitafida are used to boiling water blanching 40-60 second, use immediately again frozen water cold soaking, taking-up impurity elimination is cleaned, after drying, honey is evenly put on to raw material surface, send into steamer, with yellow rice wine, replace water to steam, moderate heat takes out cooling after steaming 40-50 minute, freeze drying, obtains nutrient powder;
(2) fresh silver carp being cutd open to tripe impurity elimination cleans, with boiling water boiling 10-15 minute removal watery blood, pull out and drain, fried cooling to pulling out after golden yellow with burning hot olive, dried peppermint leaf, peach blossom are cleaned, used boiling water blanching 20-30 second, then use brine ice cold soaking, taking-up is filled in silver carp tripe, and clean indicalamus leaf is evenly rolled in to silver carp surface;
(3) by Chinese medicine material co-grindings such as the fruit of Chinese wolfberry, prepared rhizome of rehmannia, raspberries, add 6-7 times of Coconut Juice, little fire decocts 50-60 minute, adds rice vinegar and osmanthus honey after cooling, stirs, and obtains soup stock;
(4) the above-mentioned silver carp that wraps indicalamus leaf is immersed in soup stock, after 30-40 hour, can takes out silver carp, remove the inside and outside foreign material of silver carp, segment after cleaning, adds above-mentioned nutrient powder during culinary art silver carp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410089320.9A CN103932228A (en) | 2014-03-12 | 2014-03-12 | Sour silver carp and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410089320.9A CN103932228A (en) | 2014-03-12 | 2014-03-12 | Sour silver carp and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103932228A true CN103932228A (en) | 2014-07-23 |
Family
ID=51180314
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410089320.9A Pending CN103932228A (en) | 2014-03-12 | 2014-03-12 | Sour silver carp and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103932228A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56137870A (en) * | 1980-03-31 | 1981-10-28 | Yoshikazu Oota | Oil frying and seasoning method of fish |
| CN1304693A (en) * | 2000-12-12 | 2001-07-25 | 李江 | Se-enriched cordyceps militaris fish and its preparing process |
| JP2004329069A (en) * | 2003-05-02 | 2004-11-25 | Shigeyuki Mukumoto | Method for deep-frying without coating and cooking liquid |
| CN1951233A (en) * | 2006-09-25 | 2007-04-25 | 林长知 | Red tailed silver carp processing method |
| CN103431446A (en) * | 2013-08-09 | 2013-12-11 | 高雷 | Method for cooking chive silver carp capable of warming middle warmer and tonifying qi |
-
2014
- 2014-03-12 CN CN201410089320.9A patent/CN103932228A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56137870A (en) * | 1980-03-31 | 1981-10-28 | Yoshikazu Oota | Oil frying and seasoning method of fish |
| CN1304693A (en) * | 2000-12-12 | 2001-07-25 | 李江 | Se-enriched cordyceps militaris fish and its preparing process |
| JP2004329069A (en) * | 2003-05-02 | 2004-11-25 | Shigeyuki Mukumoto | Method for deep-frying without coating and cooking liquid |
| CN1951233A (en) * | 2006-09-25 | 2007-04-25 | 林长知 | Red tailed silver carp processing method |
| CN103431446A (en) * | 2013-08-09 | 2013-12-11 | 高雷 | Method for cooking chive silver carp capable of warming middle warmer and tonifying qi |
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Application publication date: 20140723 |