CN104397767A

CN104397767A - Method for making boiled fish fillets

Info

Publication number: CN104397767A
Application number: CN201410757527.9A
Authority: CN
Inventors: 纪永锋
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-12-10
Filing date: 2014-12-10
Publication date: 2015-03-11

Abstract

The invention discloses a fish processing method and particularly relates to a method for making boiled fish fillets. The method comprises the following steps: cleaning fish, cutting the fish into fillets, separating fish flesh from the fish-bone, uniformly mixing starch, salt, a trace of cooking wine and pepper or pepper powder, spraying the mixture into the fillets, and pickling for 20-40 min; then preparing chili, Chinese prickly ash seeds, pickled Chinese cabbage, caraway, chive, ginger and garlic; pouring cooking oil into a pot, heating, then pouring soup-stock or clear water, placing the fish-bone into the pot, heating quickly for 10-15 min and then fishing out the fish-bone; finally, putting some salt and chicken essence into the soup, placing the fillets into the soup, heating quickly for 15-25 min, and taking off the flame to finish the whole process. According to the invention, the fish flesh is kept in fresh and tender taste, the delicate taste of the food material per se is highlighted since clear soup cooking is adopted, and the boiled fish fillets are healthier.

Description

A kind of preparation method of poach fillet

Technical field

The present invention relates to the processing method of fish, particularly relate to a kind of preparation method of poach fillet.

Background technology

Fish is common aquatic products, not containing saturated fat, Fresh & Tender in Texture, is the delicious delicacies of people's dining table, but flesh of fish stink smell weight, that does if want is delicious, and braising in soy sauce with soy sauce is common preparation method, but fires with soy sauce, and the taste of its flesh of fish food materials itself is prominent not to be shown.

Summary of the invention

For the deficiency of existing scheme, the present invention proposes a kind of processing method of poach fillet, highlights the deliciousness of the flesh of fish itself.

The present invention is achieved in that a kind of processing method of poach fillet:

1) first, fish is cleaned, flake a fish and the flesh of fish and fish-bone are separated, by starch, salt, cooking wine is a little, and be spilled into fillet after pepper powder or zanthoxylum powder stir, salt down 20-40 minute;

2) then, chilli, pepper grain, sauerkraut is prepared, caraway, chive, ginger, garlic;

3) then, fall oily in pot, put soup-stock or clear water, lower fish-bone after burning heat, 10-15 minute is boiled in big fire, then fish-bone is picked up;

4) last, put a little salt again in soup, chickens' extract, more lower fillet, 15-25 minute is boiled in big fire, closes fiery cooked.

As further preferred version, these poach fillet are spilled into a small amount of sesame.

The invention has the beneficial effects as follows clear soup poach, avoid fry to explode, keep the deliciousness of the flesh of fish itself.

Detailed description of the invention

In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.

First, fish is cleaned, flake a fish and the flesh of fish and fish-bone are separated, by starch, salt, cooking wine is a little, is spilled into fillet, salts down about 30 minutes, no longer than 40 minutes after pepper powder or zanthoxylum powder stir; Prepare chilli, pepper grain, sauerkraut, caraway, chive, ginger, garlic; Fall oily in pot, put soup-stock or clear water, lower fish-bone after burning heat, big fire boils 15 minutes, then fish-bone is picked up; Finally, put a little salt again in soup, chickens' extract, more lower fillet, 15-25 minute is boiled in big fire, closes fiery cooked, is spilled into a small amount of sesame, makes poach fillet taste more delicious.

The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.

Claims

1. a preparation method for poach fillet, is characterized in that:

1) fish is cleaned, and flakes a fish and the flesh of fish and fish-bone is separated, by starch, and salt, cooking wine is a little, and be spilled into fillet after pepper powder or zanthoxylum powder stir, salt down 20-40 minute;

2) chilli, pepper grain, sauerkraut is prepared, caraway, chive, ginger, garlic;

3) oily in pot, put soup-stock or clear water, lower fish-bone after burning heat, 10-15 minute is boiled in big fire, then fish-bone is picked up;

4) a little salt is put again in soup, chickens' extract, more lower fillet, 15-25 minute is boiled in big fire, closes fiery cooked.

2. the preparation method of poach fillet as claimed in claim 1, is characterized in that: these poach fillet are spilled into a small amount of sesame.