CN104413473A - 一种蜜汁三文鱼 - Google Patents

一种蜜汁三文鱼 Download PDF

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Publication number
CN104413473A
CN104413473A CN201310400184.6A CN201310400184A CN104413473A CN 104413473 A CN104413473 A CN 104413473A CN 201310400184 A CN201310400184 A CN 201310400184A CN 104413473 A CN104413473 A CN 104413473A
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CN
China
Prior art keywords
salmon
honey
honeydew
stewed
starch
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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
Application number
CN201310400184.6A
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English (en)
Inventor
吴宏兵
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Rugao Binjiang Urban Construction Investment Co Ltd
Original Assignee
Rugao Binjiang Urban Construction Investment Co Ltd
Priority date (The priority date 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 date listed.)
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Publication date
Application filed by Rugao Binjiang Urban Construction Investment Co Ltd filed Critical Rugao Binjiang Urban Construction Investment Co Ltd
Priority to CN201310400184.6A priority Critical patent/CN104413473A/zh
Publication of CN104413473A publication Critical patent/CN104413473A/zh
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10Fish meal or powder; Granules, agglomerates or flakes

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  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

本发明的一种蜜汁三文鱼,其原料组分为:三文鱼,柠檬,蜂蜜,盐,料酒,葱姜丝,水淀粉。该菜肴鲜香嫩滑,咸甜适口,味道可口美味,适应大多数现代人的需求。

Description

一种蜜汁三文鱼
技术领域
本发明涉及一种食品,具体涉及一种蜜汁三文鱼。
背景技术
随着人们生活水平的提高,人们逐渐意识到身体健康的重要性,普通的三文鱼烧制方法不够精确,不能让三文鱼的营养价值全部体现出来,同时口感也不太好,不能得到现在大多数人的喜欢。
发明内容
为解决上述技术问题,本发明的一种蜜汁三文鱼,其原料组分为:三文鱼,柠檬,蜂蜜,盐,料酒,葱姜丝,水淀粉。
三文鱼切厚片放碗中,加葱姜丝、盐、料酒、柠檬汁。水淀粉拌匀,腌10分钟。
平底锅倒油烧至温热,放入腌好的三文鱼,用中火,煎至表面变色。
煎好后,摆盘,淋蜂蜜,将黄瓜切成连刀片,摆在盘边装饰。
本发明的优点在于:鲜香嫩滑,咸甜适口,味道可口美味,适应大多数现在人的需求。

Claims (4)

1.一种蜜汁三文鱼,其材料组分为:三文鱼,柠檬,蜂蜜,盐,料酒,葱姜丝,水淀粉。
2.根据权利要求1所述的一种蜜汁三文鱼,其特征在于:三文鱼切厚片放碗中,加葱姜丝、盐、料酒、柠檬汁。水淀粉拌匀,腌10分钟。
3.根据权利要求1所述的一种蜜汁三文鱼,其特征在于:平底锅倒油烧至温热,放入腌好的三文鱼,用中火,煎至表面变色。
4.根据权利要求1所述的一种蜜汁三文鱼,其特征在于:煎好后,摆盘,淋蜂蜜,将黄瓜切成连刀片,摆在盘边装饰。
CN201310400184.6A 2013-09-06 2013-09-06 一种蜜汁三文鱼 Pending CN104413473A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310400184.6A CN104413473A (zh) 2013-09-06 2013-09-06 一种蜜汁三文鱼

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310400184.6A CN104413473A (zh) 2013-09-06 2013-09-06 一种蜜汁三文鱼

Publications (1)

Publication Number Publication Date
CN104413473A true CN104413473A (zh) 2015-03-18

Family

ID=52964404

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310400184.6A Pending CN104413473A (zh) 2013-09-06 2013-09-06 一种蜜汁三文鱼

Country Status (1)

Country Link
CN (1) CN104413473A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112568389A (zh) * 2020-12-03 2021-03-30 北京通泰餐饮有限责任公司 一种黑芝麻香煎三文鱼及其制备方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112568389A (zh) * 2020-12-03 2021-03-30 北京通泰餐饮有限责任公司 一种黑芝麻香煎三文鱼及其制备方法

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Application publication date: 20150318

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