CN104207206A - Making method of seafood in clay pot - Google Patents
Making method of seafood in clay pot Download PDFInfo
- Publication number
- CN104207206A CN104207206A CN201410303912.6A CN201410303912A CN104207206A CN 104207206 A CN104207206 A CN 104207206A CN 201410303912 A CN201410303912 A CN 201410303912A CN 104207206 A CN104207206 A CN 104207206A
- Authority
- CN
- China
- Prior art keywords
- seafood
- mangosteen peel
- clay pot
- pot
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014102 seafood Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims description 5
- 239000004927 clay Substances 0.000 title abstract 5
- 240000006053 Garcinia mangostana Species 0.000 claims abstract description 21
- 235000017048 Garcinia mangostana Nutrition 0.000 claims abstract description 21
- 241000251468 Actinopterygii Species 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims description 9
- 240000002234 Allium sativum Species 0.000 claims description 6
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 241000238557 Decapoda Species 0.000 claims description 2
- 241000276701 Oreochromis mossambicus Species 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract 2
- 210000004556 brain Anatomy 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 231100000957 no side effect Toxicity 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013305 food Nutrition 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a dish, and concretely discloses seafood in clay pot. The seafood in clay pot is obtained by strewing various kinds of seafood and preserved mangosteen peel. The seafood in clay pot has delicious, sour, sweet and tasty taste, is obtained by strewing various kinds of seafood and preserved mangosteen peel, has the characteristics of appetizing, fresh, tender and juicy seafood, and sour, sweet and tasty mangosteen peel, and is suitable for being eaten in four seasons; and fish meat can enhance the growth of brain, high proteins of the seafood have abundant nutrition values, and the mangosteen peel has a stomach protection efficacy. The seafood in clay pot can satisfy meal demands, has great nutrition values, and is a dish with the advantages of delicious taste, nutrition values, no side effects, and suitableness for people of all ages.
Description
Technical field
The present invention relates to food processing field.
Background technology
Seafood in Clay Pot has become a kind of cuisine of very main flow now, but it still has the shortcoming of himself, i.e. nutritive value deficiency.Persons sponging on an aristocrat can not obtain sufficient nutrition in the time tasting seafood soup.This preparation method provides a kind of new seafood soup preparation method, so that nutrition to be more fully provided to a person sponging on an aristocrat.
Summary of the invention
The object of this invention is to provide a kind of preparation method of seafood bag, for realizing this purpose, technical scheme of the present invention is: the parts by weight of raw material consist of, seafood 100-150 part, the mangosteen peel 5-20 part of pickling, edible oil 5-10 part, garlic 5-10 part, salt 2-5 part, also has amount for covering a little the water of seafood, and manufacturing process comprises the following steps:
Step 1: select fresh seafood and clean clean;
Step 2: the method for salting of mangosteen peel.After mangosteen peel is cleaned, be placed under the sun and dry, then put into clean tank with adding edible salt to pickle 30-90 days.The part by weight of mangosteen peel and salt is probably 10:1-2;
Step 3: pot is placed on to preheating on stove, pours 5-10 part edible oil into, add garlic and seafood, slightly stir-fry, the time is 1-2 minute.
Step 4: the amount of putting into is to cover a little the water of seafood and the mangosteen peel that 5-20 pickles, covers the stewing 10-20 minute of the little fire of pot cover.
Preferred described seafood is one or more in shrimp, crab, Tilapia mossambica, peeling fish.
The beneficial effect that the present invention brings shows: the present invention is without any side effects, and nutritive value is realized by the seafood in dish and mangosteen peel.The useful technique effect that the present invention brings also shows: the present invention utilizes the nutrition of being rich in seafood and mangosteen peel to improve the nutritive value of Liao Zheng road dish, has certain benefit to healthy.
Detailed description of the invention
Embodiment 1: the parts by weight of raw material consist of, seafood 1kg part, the mangosteen peel 50g pickling, edible oil 50g, garlic 30g part, salt 3g, also has amount for covering a little the water of seafood, and manufacturing process comprises the following steps:
Step 1: select fresh seafood and clean clean;
Step 2: the method for salting of mangosteen peel.After mangosteen peel is cleaned, be placed under the sun and dry, then put into clean tank with adding edible salt to pickle 60 days.The part by weight of mangosteen peel and salt is probably 10:1;
Step 3: pot is placed on to preheating on stove, pours 50g part edible oil into, add garlic and seafood, slightly stir-fry, the time is 1 minute.
Step 4: the amount of putting into is to cover a little the water of seafood and the mangosteen peel that 100g pickles, covers the little fire of pot cover stewing 10 minutes.
Claims (2)
- Seafood in Clay Pot a preparation method, it is characterized in that its raw materials by weight portion composition comprises: seafood 100-150 part, the mangosteen peel 5-20 part of pickling, edible oil 5-10 part, garlic 5-10 part, salt 2-5 part, also have amount for covering a little the water of seafood, manufacturing process comprises the following steps:Step 1: select fresh seafood and clean clean;Step 2: the method for salting of mangosteen peel;After mangosteen peel is cleaned, be placed under the sun and dry, then put into clean tank with adding edible salt to pickle 30-90 days;The part by weight of mangosteen peel and salt is probably 10:1-2;Step 3: pot is placed on to preheating on stove, pours 5-10 part edible oil into, add garlic and seafood, slightly stir-fry, the time is 1-2 minute;Step 4: the amount of putting into is to cover a little the water of seafood and the mangosteen peel that 5-20 pickles, covers the stewing 10-20 minute of the little fire of pot cover.
- 2. the preparation method of a kind of Seafood in Clay Pot as claimed in claim 1, is characterized in that: described seafood is one or more in shrimp, crab, Tilapia mossambica, peeling fish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410303912.6A CN104207206A (en) | 2014-06-30 | 2014-06-30 | Making method of seafood in clay pot |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410303912.6A CN104207206A (en) | 2014-06-30 | 2014-06-30 | Making method of seafood in clay pot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207206A true CN104207206A (en) | 2014-12-17 |
Family
ID=52089417
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410303912.6A Pending CN104207206A (en) | 2014-06-30 | 2014-06-30 | Making method of seafood in clay pot |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104207206A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107801967A (en) * | 2017-10-24 | 2018-03-16 | 兴化市华荣食品有限公司 | Stew material and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101219183A (en) * | 2006-01-05 | 2008-07-16 | 李平亚 | Application of mangosteen rind extract in preparing medicament for treating myocardial ischemia |
| CN103070279A (en) * | 2013-01-21 | 2013-05-01 | 仲恺农业工程学院 | Functional factor-reinforced crispy candy and processing method thereof |
-
2014
- 2014-06-30 CN CN201410303912.6A patent/CN104207206A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101219183A (en) * | 2006-01-05 | 2008-07-16 | 李平亚 | Application of mangosteen rind extract in preparing medicament for treating myocardial ischemia |
| CN103070279A (en) * | 2013-01-21 | 2013-05-01 | 仲恺农业工程学院 | Functional factor-reinforced crispy candy and processing method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 刘令仪: "《完全图解蔬果养生对症速查手册》", 31 October 2011, 天津科学技术出版社 * |
| 张铁元: "美滋美味海鲜煲", 《中国食品》 * |
| 王学点: "《把病吃回去 养生蔬果对症速查图典》", 31 May 2010, 吉林出版集团有限责任公司 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107801967A (en) * | 2017-10-24 | 2018-03-16 | 兴化市华荣食品有限公司 | Stew material and preparation method thereof |
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Legal Events
| 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: 20141217 |