CN104116088A - Special alive fish boiled in living water of Anhui and preparation method thereof - Google Patents
Special alive fish boiled in living water of Anhui and preparation method thereof Download PDFInfo
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- CN104116088A CN104116088A CN201410296124.9A CN201410296124A CN104116088A CN 104116088 A CN104116088 A CN 104116088A CN 201410296124 A CN201410296124 A CN 201410296124A CN 104116088 A CN104116088 A CN 104116088A
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- fish
- powder
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- water
- anhui
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 25
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 10
- 240000000467 Carum carvi Species 0.000 claims abstract description 10
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 10
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims abstract description 10
- 244000203593 Piper nigrum Species 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 10
- 241000252230 Ctenopharyngodon idella Species 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000013614 black pepper Nutrition 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 0.000 claims abstract 2
- 240000004784 Cymbopogon citratus Species 0.000 claims description 12
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 8
- 230000000996 additive effect Effects 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 244000099147 Ananas comosus Species 0.000 claims description 6
- 235000007119 Ananas comosus Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 240000002924 Platycladus orientalis Species 0.000 claims description 6
- 239000009759 San-Chi Substances 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 241000411851 herbal medicine Species 0.000 claims description 6
- 240000005528 Arctium lappa Species 0.000 claims description 3
- 235000003130 Arctium lappa Nutrition 0.000 claims description 3
- 235000008078 Arctium minus Nutrition 0.000 claims description 3
- 244000268590 Euryale ferox Species 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- ZINJLDJMHCUBIP-UHFFFAOYSA-N ethametsulfuron-methyl Chemical compound CCOC1=NC(NC)=NC(NC(=O)NS(=O)(=O)C=2C(=CC=CC=2)C(=O)OC)=N1 ZINJLDJMHCUBIP-UHFFFAOYSA-N 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition 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
-
- 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)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses special alive fish boiled in living water of Anhui and a preparation method thereof. The special alive fish boiled in living water comprises raw materials of grass carp, minced garlic, old ginger, dried chilli sections, lard stearin, caraway, salsa soya, salt, white pepper powder and yellow rice or millet wine. The special alive fish boiled in living water has the beneficial effects that the special alive fish boiled in living water is delicious and tasty, tender in meat and special in flavor, and also has functions of promoting metabolism, tonifying middle-Jiao and Qi, and tonifying spleen and promoting dieresis when being eaten usually.
Description
Invention field
The present invention relates to food processing field, relate to or rather a kind of fish and preparation method thereof that floats.
Background technology
" floating fish ", claim again " running water boils live fish ", is the south of the River, Anhui local characteristic cuisines, seems original way, actual exquisite in workmanship.Select fresh vigorous live fish, give full play to again the resisting cold of water capsicum, nourishing qi and blood effect, cooking meat out can not become tough ageing at all, and mouthfeel is sliding tender, oily but not greasy.Both remove the fishy smell of fish, and kept again the nutrition of fish fresh and tender.
Summary of the invention
The object of the invention is to be to provide a kind of Anhui characteristic to float fish and preparation method thereof, enrich people's life.
For addressing this problem, the technical solution used in the present invention is: Anhui characteristic is floated fish and is comprised of the raw material of following weight portion: grass carp 1450-1550, garlic solvent 30-32, old ginger 52-54, chilli section 45-46, lard stearin 20-22, caraway 3-4, dark soy sauce 12-13, salt 8-9, white pepper powder 1-2, yellow rice wine 10-11, health-care additive 4-5, water are appropriate.
Wherein health-care additive is comprised of the raw material of following weight portion: corn plumule powder 52-54, gorgon euryale seed powder 20-21, lotus powder 8-9, freeze-drying apple powder 14-15, burdock leaf powder 11-12, pineapple leaves 2-3, sanchi flower 1-2, Fructus Aurantii 4-5, rhizoma zingiberis 2-3, folium panacis japonici cum caule 4-5, lemon grass (Cymbopogon citratus) 2-3, seed of Oriental arborvitae 1-2, water are appropriate.
Anhui of the present invention characteristic is floated fish preparation process and is carried out according to the following steps:
(1) by gilling after the broken tripe of fresh grass carp, the fish gill, fish scale, clean up;
(2) fish head is cut off, and from compartition two halves, fish body sheet becomes the fish meat sheet of 0.5-0.6 centimetre;
(3) fillet, fish are put in front to other residual components except pepper powder, lard stearin, caraway, fully mix, mix thoroughly, pickle 15-20 minute;
(4) in pot, pour appropriate water into, after big fire is boiled, fish head is first put into pot and boil, put into and within the boiled rear 1-2 of fillet big fire minute, close fire, contain in engagement, water lard stearin, spill a little pepper powder, finally caraway is placed on above.
In addition, the preparation method of health-care additive is: pineapple leaves, sanchi flower, Fructus Aurantii, rhizoma zingiberis, folium panacis japonici cum caule, lemon grass (Cymbopogon citratus), the seed of Oriental arborvitae are added to suitable quantity of water and decoct 1-2 hour, after elimination residue, obtain Chinese herbal medicine fluid, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume; Mix with other residual components rear use little fire stir-fry to bone dry both.
Beneficial effect of the present invention: it is tasty and refreshing that Anhui of the present invention characteristic is floated fishiness U.S., oppresses fresh and tender, special taste, normal food floats the effect that fish promotes metabolism, tonifying middle-Jiao and Qi, invigorating spleen to remove dampness in addition.
The specific embodiment
Anhui characteristic is floated fish, by following weight portion (gram) raw material form:
Grass carp 1500, garlic solvent 30, old ginger 54, chilli section 45, lard stearin 20, caraway 4, dark soy sauce 12, salt 9, white pepper powder 1, yellow rice wine 10, health-care additive 5, water are appropriate.
Wherein health-care additive by following weight portion (gram) raw material form: corn plumule powder 54, gorgon euryale seed powder 20, lotus powder 9, freeze-drying apple powder 15, burdock leaf powder 12, pineapple leaves 3, sanchi flower 1, Fructus Aurantii 5, rhizoma zingiberis 2, folium panacis japonici cum caule 5, lemon grass (Cymbopogon citratus) 3, the seed of Oriental arborvitae 1, water are appropriate.
Preparation method, comprises the steps:
(1) by gilling after the broken tripe of fresh grass carp, the fish gill, fish scale, clean up;
(2) fish head is cut off, and from compartition two halves, fish body sheet becomes the fish meat sheet of 0.6 centimetre;
(3) fillet, fish are put in front to other residual components except pepper powder, lard stearin, caraway, fully mix, mix thoroughly, pickle 15 minutes;
(4) in pot, pour appropriate water into, after big fire is boiled, fish head is first put into pot and boil, put into fillet big fire and within boiled latter 2 minutes, close fire, contain in engagement, water lard stearin, spill a little pepper powder, finally caraway is placed on above.
In addition, the preparation method of health-care additive is: pineapple leaves, sanchi flower, Fructus Aurantii, rhizoma zingiberis, folium panacis japonici cum caule, lemon grass (Cymbopogon citratus), the seed of Oriental arborvitae are added to suitable quantity of water and decoct 1 hour, after elimination residue, obtain Chinese herbal medicine fluid, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume; Mix with other residual components rear use little fire stir-fry to bone dry both.
Claims (2)
1. an Anhui characteristic is floated fish, it is characterized in that, by the raw material of following weight portion, formed: grass carp 1450-1550, garlic solvent 30-32, old ginger 52-54, chilli section 45-46, lard stearin 20-22, caraway 3-4, dark soy sauce 12-13, salt 8-9, white pepper powder 1-2, yellow rice wine 10-11, health-care additive 4-5, water are appropriate; Wherein health-care additive is comprised of the raw material of following weight portion: corn plumule powder 52-54, gorgon euryale seed powder 20-21, lotus powder 8-9, freeze-drying apple powder 14-15, burdock leaf powder 11-12, pineapple leaves 2-3, sanchi flower 1-2, Fructus Aurantii 4-5, rhizoma zingiberis 2-3, folium panacis japonici cum caule 4-5, lemon grass (Cymbopogon citratus) 2-3, seed of Oriental arborvitae 1-2, water are appropriate; Preparation method is: pineapple leaves, sanchi flower, Fructus Aurantii, rhizoma zingiberis, folium panacis japonici cum caule, lemon grass (Cymbopogon citratus), the seed of Oriental arborvitae are added to suitable quantity of water and decoct 1-2 hour, obtain Chinese herbal medicine fluid after elimination residue, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume; Mix with other residual components rear use little fire stir-fry to bone dry both.
2. Anhui according to claim 1 characteristic is floated the preparation method of fish, it is characterized in that: comprise the steps:
(1) by gilling after the broken tripe of fresh grass carp, the fish gill, fish scale, clean up;
(2) fish head is cut off, and from compartition two halves, fish body sheet becomes the fish meat sheet of 0.5-0.6 centimetre;
(3) fillet, fish are put in front to other residual components except pepper powder, lard stearin, caraway, fully mix, mix thoroughly, pickle 15-20 minute;
(4) in pot, pour appropriate water into, after big fire is boiled, fish head is first put into pot and boil, put into and within the boiled rear 1-2 of fillet big fire minute, close fire, contain in engagement, water lard stearin, spill a little pepper powder, finally caraway is placed on above.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410296124.9A CN104116088A (en) | 2014-06-27 | 2014-06-27 | Special alive fish boiled in living water of Anhui and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410296124.9A CN104116088A (en) | 2014-06-27 | 2014-06-27 | Special alive fish boiled in living water of Anhui and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104116088A true CN104116088A (en) | 2014-10-29 |
Family
ID=51761894
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410296124.9A Pending CN104116088A (en) | 2014-06-27 | 2014-06-27 | Special alive fish boiled in living water of Anhui and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104116088A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1647696A (en) * | 2004-09-08 | 2005-08-03 | 孙天福 | Dietetic nutritive powder |
| CN101019660A (en) * | 2007-03-06 | 2007-08-22 | 穆知恩 | Fish cooking process |
| CN101396148A (en) * | 2007-09-29 | 2009-04-01 | 田野 | Production method of lotus fish cake |
| CN103082343A (en) * | 2013-01-19 | 2013-05-08 | 周比玥 | Method for cooking heath-care big head fish |
| CN103494254A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Matcha-flavor dried fish flesh floss |
-
2014
- 2014-06-27 CN CN201410296124.9A patent/CN104116088A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1647696A (en) * | 2004-09-08 | 2005-08-03 | 孙天福 | Dietetic nutritive powder |
| CN101019660A (en) * | 2007-03-06 | 2007-08-22 | 穆知恩 | Fish cooking process |
| CN101396148A (en) * | 2007-09-29 | 2009-04-01 | 田野 | Production method of lotus fish cake |
| CN103082343A (en) * | 2013-01-19 | 2013-05-08 | 周比玥 | Method for cooking heath-care big head fish |
| CN103494254A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Matcha-flavor dried fish flesh floss |
Non-Patent Citations (1)
| Title |
|---|
| 作家协会: "奎湖漂鱼", 《HTTP://WWW.NLX.GOV.CN/CONTENT/446_68150.HTML》 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141029 |