CN104000235A - Method for manufacturing canned fish head - Google Patents

Abstract

The invention discloses a method for manufacturing a canned fish head. The canned fish head comprises, by weight, a bighead carp, 30-40g of peanut oil, 3-5g of green onion blocks, 6-10g of bruised ginger, 10-14g of yellow wine, 10-15g of milk, 5-7g of salt, 2-5g of aginomoto, 8-12g of vinegar, 3-6g of ground pepper, 10-15g of parsley, 60-80g of bean curd, 30-45g of bamboo shoots and 1500-1800g of water. According to the canned fish heads, the fish head and soup bases are placed in a separated mode. When people want to eat the canned fish head, it is only required that the fish head and the soup bases are placed into water and boiled at the same time, and then people can eat the canned fish head; the canned fish head is nutritious, healthy, delicious in taste and convenient to carry, and is a featured product which is necessary when people visit relatives and friends.

Description

A kind of preparation method of fish head can

Technical field

The present invention relates to a kind of preparation method of fish head can.

Background technology

A fish soup is unusual tasty food together, in some areas, be subject to very much liking of people, people can taste this road cuisines in a lot of restaurants in these areas, just more difficult but if people want with these road cuisines of trial test of relatives and friends when walking relative friend, when especially people are to unpopular fish soup regional, be just difficult to taste this road delicious, this has just left a lot of regretting to people.

If a fish soup can be designed to canned product, when people visit like this, just can hold as present, make the people of different geographical can taste this road delicious food.

In order to meet the variation in market, and provide a kind of preparation method of fish head can.

Summary of the invention

The object of the present invention is to provide a kind of preparation method of fish head can.

In order to realize the technical solution used in the present invention, be:

A kind of preparation method of fish head can, it is characterized in that, its soup stock is by following weight portion: green onion piece 3-5g, bruised ginger 6-10g, yellow rice wine 10-14g, milk 10-15g, salt 5-7g, monosodium glutamate 2-5g, vinegar 8-12g, pepper powder 3-6g, caraway 10-15g, bean curd 60-80g, bamboo shoots 30-45g and water 1500-1800g manufacture and form.

The preparation method of described a kind of fish head can, it is characterized in that, its soup stock is by following weight portion: green onion piece 4g, bruised ginger 8g, yellow rice wine 12g, milk 13g, salt 6g, monosodium glutamate 2g, vinegar 9g, pepper powder 4g, caraway 11g, bean curd 70g, bamboo shoots 36g and water 1600g manufacture and form.

The preparation method of described a kind of fish head can, is characterized in that, its making and eating method are:

The first step: select fresh big head to slaughter and clean up, dispel internal organ and the head fish gill, cut off from pectoral fin place, get the part use that pectoral fin contains fish head above;

Second step: by peanut oil heating, first step gains are put into peanut oil and take out and dry after fried 5-8 minute;

The 3rd step: water heating is boiled, second step gains and bean curd, bamboo shoots, milk and salt are put into water, burn 10-15 minute with very hot oven;

The 4th step: Xiang Shuizhong adds green onion piece, bruised ginger, vinegar and yellow rice wine, and 20-25 minute simmers in water;

The 5th step: Xiang Shuizhong adds monosodium glutamate and caraway, and slow fire boils after 2-4 minute and takes out fish head;

The 6th step: the fish head of taking-up is placed and thoroughly dried for 24 hours, sterilizing;

The 7th step: the solution of the 5th step gained is crossed to 100-150 order, obtain soup stock, soup stock high temperature evaporation is obtained to crystalline solid, will be sealed to after crystalline solid sterilizing in soup stock bag;

The 8th step: the soup stock bag of the fish head of the 6th step gained and the 7th step gained is put into canned container vacuum seal simultaneously.

When edible, open canned container, the crystalline solid in the fish head in canned container and soup stock bag is poured in pot simultaneously, add 1400-1600g water, after boiling.

The can that the present invention produces is that fish head and soup stock are separated, when edible, soup stock and fish head is added to the water simultaneously to boil just ediblely, nutrient health, tasty mouthfeel, is convenient for carrying, be visit must with distinguishing products.

The specific embodiment

Embodiment mono-

1 of big head, peanut oil 35g, green onion piece 4g, bruised ginger 8g, yellow rice wine 12g, milk 13g, salt 6g, monosodium glutamate 2g, vinegar 9g, pepper powder 4g, caraway 11g, bean curd 70g, bamboo shoots 36g and water 1600g:

The first step: select fresh big head to slaughter and clean up, dispel internal organ and the head fish gill, cut off from pectoral fin place, get the part use that pectoral fin contains fish head above;

Second step: by peanut oil heating, first step gains are put into peanut oil and take out and dry after fried 5-8 minute;

The 3rd step: water heating is boiled, second step gains and bean curd, bamboo shoots, milk and salt are put into water, burn 10-15 minute with very hot oven;

The 4th step: Xiang Shuizhong adds green onion piece, bruised ginger, vinegar and yellow rice wine, and 20-25 minute simmers in water;

The 5th step: Xiang Shuizhong adds monosodium glutamate and caraway, and slow fire boils after 2-4 minute and takes out fish head;

The 6th step: the fish head of taking-up is placed and thoroughly dried for 24 hours, sterilizing;

The 7th step: the solution of the 5th step gained is crossed to 100-150 order, obtain soup stock, soup stock high temperature evaporation is obtained to crystalline solid, will be sealed to after crystalline solid sterilizing in soup stock bag;

The 8th step: the soup stock bag of the fish head of the 6th step gained and the 7th step gained is put into canned container vacuum seal simultaneously.

When edible, open canned container, the crystalline solid in the fish head in canned container and soup stock bag is poured in pot simultaneously, add 1400-1600g water, after boiling.

Embodiment bis-

1 of big head, peanut oil 32g, green onion piece 3g, bruised ginger 7g, yellow rice wine 13g, milk 15g, salt 7g, monosodium glutamate 3g, vinegar 10g, pepper powder 3g, caraway 10g, bean curd 68g, bamboo shoots 40g and water 1700g: making and eating method are with embodiment mono-.

Embodiment tri-

1 of big head, peanut oil 37g, green onion piece 5g, bruised ginger 6g, yellow rice wine 14g, milk 10g, salt 5.5g, monosodium glutamate 4g, vinegar 8g, pepper powder 3.5g, caraway 12g, bean curd 65g, bamboo shoots 30g and water 1500g: making and eating method are with embodiment mono-.

The above specific embodiment is only the preferred embodiment of this creation, not in order to limit this creation, any modification of making, is equal to replacement, improvement etc., within all should being included in the protection domain of this creation within all spirit in this creation and principle.

Claims (4)

1. the preparation method of a fish head can, it is characterized in that, its soup stock is by following weight portion: green onion piece 3-5g, bruised ginger 6-10g, yellow rice wine 10-14g, milk 10-15g, salt 5-7g, monosodium glutamate 2-5g, vinegar 8-12g, pepper powder 3-6g, caraway 10-15g, bean curd 60-80g, bamboo shoots 30-45g and water 1500-1800g manufacture and form.

2. the making of a kind of fish head can as claimed in claim 1 and eating method, it is characterized in that, its soup stock is by following weight portion: green onion piece 4g, bruised ginger 8g, yellow rice wine 12g, milk 13g, salt 6g, monosodium glutamate 2g, vinegar 9g, pepper powder 4g, caraway 11g, bean curd 70g, bamboo shoots 36g and water 1600g manufacture and form.

3. the making of a kind of fish head can as claimed in claim 1 and eating method, is characterized in that, its making and eating method are:

The first step: select fresh big head to slaughter and clean up, dispel internal organ and the head fish gill, cut off from pectoral fin place, get the part use that pectoral fin contains fish head above;

Second step: by peanut oil heating, first step gains are put into peanut oil and take out and dry after fried 5-8 minute;

The 3rd step: water heating is boiled, second step gains and bean curd, bamboo shoots, milk and salt are put into water, burn 10-15 minute with very hot oven;

The 4th step: Xiang Shuizhong adds green onion piece, bruised ginger, vinegar and yellow rice wine, and 20-25 minute simmers in water;

The 5th step: Xiang Shuizhong adds monosodium glutamate and caraway, and slow fire boils after 2-4 minute and takes out fish head;

The 6th step: the fish head of taking-up is placed and thoroughly dried for 24 hours, sterilizing;

The 7th step: the solution of the 5th step gained is crossed to 100-150 order, obtain soup stock, soup stock high temperature evaporation is obtained to crystalline solid, will be sealed to after crystalline solid sterilizing in soup stock bag;

The 8th step: the soup stock bag of the fish head of the 6th step gained and the 7th step gained is put into canned container vacuum seal simultaneously.

4. while eating, open canned container, the crystalline solid in the fish head in canned container and soup stock bag is poured in pot simultaneously, add 1400-1600g water, after boiling.