CN104605400A - Processing method for fishes - Google Patents

Processing method for fishes Download PDF

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Publication number
CN104605400A
CN104605400A CN201510099877.5A CN201510099877A CN104605400A CN 104605400 A CN104605400 A CN 104605400A CN 201510099877 A CN201510099877 A CN 201510099877A CN 104605400 A CN104605400 A CN 104605400A
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China
Prior art keywords
fish
pot
oil
flesh
masking foil
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CN201510099877.5A
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Chinese (zh)
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CN104605400B (en
Inventor
魏立军
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重庆蛋二三餐饮管理有限公司
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Publication of CN104605400A publication Critical patent/CN104605400A/en
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Abstract

The invention provides a processing method for fishes. The processing method for the fishes comprises the following steps: A, putting a pan into an oven and heating to 250-450 DEG C for later use; B, salting fish meat with salting condiments to obtain salted fish meat; C, putting the salted fish meat into the heated pan and stewing. Through the step A of preheating the pan and storing the pan in the oven for later use, diners can use the pan after ordering dishes, so that the heating time needed to be waited by the diners is saved; then the fish meat is salted in advance, so that the condiments can fully soak the fish meat to improve the mouth feel; then the salted fish meat is put into the preheated high-temperature pan and all types of fishes can be stewed in 2-10 minutes at 250-450 DEG C, so that the fish heating time is greatly shortened and the fish meat is kept fresh, tender and non-overcooked.

Description

The preparation method of a kind of fish
Technical field
The present invention relates to field of food, in particular to the preparation method of a kind of fish.
Background technology
Fish are lower due to fat content, and containing rich in protein and vitamin, therefore become the food that the mankind are important.
The method making fish in correlation technique has a variety of, but all similar, and just condiment is variant.The method of traditional fabrication fish be all first by after fish section or whole piece fish put into the pot of oil or water, then be aided with seasoning matter and slowly cook.There is following problem in this preparation method: one is that person sponging on an aristocrat's stand-by period is long; Two is fishes after heating for a long time, and meat easily becomes " always ", causes mouthfeel not good.
In view of this, special proposition the present invention.
Summary of the invention
The object of the present invention is to provide the preparation method of a kind of fish, the preparation method of described fish adopts baking box heat in advance and simmer ripe mode, achieves and shortens person sponging on an aristocrat's stand-by period, the fresh and tender object of the maintenance flesh of fish.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
A preparation method for fish, comprises the following steps:
Steps A: pot is put into baking box, is heated to 250-450 DEG C, for subsequent use;
Step B: pickle the flesh of fish with salting seasoning, obtains the flesh of fish pickled;
Step C: the described flesh of fish pickled is put into the described pot after heating, simmers ripe.
The preparation method of above-mentioned fish by steps A heating kettle in advance, and saves backup in an oven, can use, therefore eliminate the heat time that a person sponging on an aristocrat will wait for after a person sponging on an aristocrat orders dishes; By step B, the flesh of fish is pickled in advance more afterwards, so that condiment fully floods the flesh of fish, improve good to eat degree; By step C, the flesh of fish pickled is put into pre-heated high temperature pot more afterwards, under the high temperature of 250-450 DEG C, all kinds fish all can be simmered ripe at 2-10min, substantially reduces fish by the time of heating, and makes the flesh of fish keep fresh and tender and not aging.As can be seen here, the present invention, by breaking traditions with the cooking methods of naked light, achieves the object shortening cooking time and promote mouthfeel, and the applicable all fish of the present invention.
In addition, if pickled by the flesh of fish in advance, the time that a person sponging on an aristocrat waits for can also be shortened further.Wherein, oppress the flesh of fish after can cutting into slices, can be also whole piece fish, mainly select according to the actual requirements; The heating-up temperature of pot can according to weather, seasonal adjustment.
Further, also comprise after described step B He before described step C:
One deck masking foil is sprawled in the described pot after heating.
Sprawl masking foil and can reach following object: one, avoid pot contaminated, be convenient to clean; Two, masking foil has certain thermal insulation, can play the effect alleviating heat propagation speed, make thermally equivalent inside and outside the flesh of fish.
Further, in described steps A, before described pot is put into baking box, also comprise: in described pot, put into medical stone.
First, medical stone is a kind of to biological nontoxic, harmless, and has certain bioactive complex mineral or medicinal rock, and its main chemical compositions is inorganic alumino-silicate.Comprising SiO 2, Al 2o 3, Fe 2o 3, FeO, MgO, CaO, K 2o, Na 2o, TiO 2, P 2o 5deng, also containing the whole macroelements needed for animal, as: the trace element such as K, Na, Ca, Mg, Cu, Mo and rare earth element, about 58 kinds more than.Therefore, the various trace elements that medical stone can also supplement needed by human body are added.
Secondly, heat medical stone in advance, except playing the effect of preheating and sterilization medical stone, medical stone can also store heat, to carry out benefits temperature to again heating the flesh of fish, compensation soup juice is because of fillet, adding of condiment and the heat taken away.
In addition, add the effect that medical stone can reach more novel, reach in fish and have stone, have fish in stone, fish stone azeotropic, enjoys vision grand banquet in the process of having dinner, and the enjoyment enjoyed life reaches the effect be in a cheerful frame of mind, stimulates appetite simultaneously.
Further, simmer in described step C ripe after also comprise: described masking foil is detached.The moment soup juice taking out masking foil contacts with pot, and the boil of the rumble, rumble sent instantaneously, brings hearing enjoying to a person sponging on an aristocrat, stimulates the appetite of people.
In addition, if spread masking foil before adding the flesh of fish, then can play insulation effect to medical stone, after detaching masking foil, the effect of fish stone azeotropic is more obvious, and the duration is longer.
Further, described salting seasoning comprises following composition:
By weight, ginger 48-58 part, garlic 40-50 part, sesame oil 9-11 part, chickens' extract 40-50 part, monosodium glutamate 13.5-16.5 part, shallot 45-55 part, 13 fragrant 4.5-5.5 parts, white sugar 4.5-5.5 part, beer 36-44 part, sesame 9-11 part, water 1350-1650 part, fresh balm 67.5-82.5 part, fragrant agent 4.5-5.5 part, pepper powder 4.5-5.5 part.
This condiment is a kind of basic taste, is substantially applicable to all taste crowds, and fully can removes fishlike smell.
In addition, fresh balm wherein can not only regulate taste of the present invention, can also strengthen the absorption of human body to ferro element.Because fish is rich in abundant ferro element, and also containing a large amount of ferro elements in medical stone, therefore from the angle of health, for promoting that human body is to the abundant absorption of ferro element, adding containing enriching ascorbic fresh balm, 3 valency Fe3+ reduction can be become divalent iron, promote that human body is to the absorption of iron.
Further, the weight ratio of described salting seasoning and the described flesh of fish is: 0.3-0.5:1.
Adopt the condiment of this ratio, agreeable to the taste degree is better.
Further, described fresh balm comprises following composition:
By weight, water 36-44 part, Chicken extract 27-33 part, natural flavor 4.45-5.45 part, edible salt 9-11 part, monosodium glutamate 13.5-16.5 part, potassium sorbate 0.04-0.06 part.
This fresh balm is more suitable for the culinary art of fish.
Further, also comprise in described salting seasoning following in one or more: soya bean, edible salt.Taste demand according to a person sponging on an aristocrat suitably adjusts with this bi-material.
Further, also comprise after described step B with before described step C: the first condiment frying become temperature to be the soup juice of 90-100 DEG C, more described soup juice is poured in the described pot after heating;
Described first condiment adopts any one taste type following:
Spice type: by weight, chilli oil 270-330 part, Chinese prickly ash 9-11 part, chilli 22-28 part, sweetbell redpepper 13.5-16.5 part, Zanthoxylum essential oil 27-33 part, spicy material 90-110 part;
Three palatable taste types: by weight, salad oil 75-125 part, chicken fat 15-25 part, lard 15-25 part, mushroom 38-62 part, mushroom 30-50 part, flat mushroom 38-62 part, asparagus 22.5-37.5 part, matrimony vine 1.5-2.5 part, capsicum 2.4-3.6 part, chicken cream 2.5-7.5 part, three delicacies cream 4-12 part;
Spicy type: by weight, chilli oil 240-360 part, Chinese prickly ash 16-24 part, chilli 36-44 part, sweetbell redpepper 12-18 part, Zanthoxylum essential oil 24-36 part, spicy material 60-90 part, sesame 8-12 part, Zanthoxylum essential oil 40-60 part, sesame oil 8-12 part;
Acid soup taste type: by weight, chicken fat 45-95 part, salad oil 120-240 part, sauerkraut 140-260 part, bubble ginger 20-40 part, circle bubble green pepper 14-26 part, light-coloured vinegar 18-52 part, sesame 3.5-6.5 part, pickled radish 20-40 part, rod chilli 20-40 part, spicebush oil 2-4 part, large-bone thick soup 14-26 part.
Above scheme has carried out personalized designs, for different taste crowd provides different selections, more targetedly.In addition, capsicum preferably adopts sub warhead capsicum.
Further, in described step C, when the described flesh of fish pickled is put into described pot, also put into the second condiment; Described second condiment is Zanthoxylum essential oil, and/or chilli oil.
If the condiment added when pickling does not meet person sponging on an aristocrat's requirement, condiment, i.e. the second condiment can also be supplemented before stewing is ripe.Certainly, except Zanthoxylum essential oil, chilli oil, also have more selection, determine with a person sponging on an aristocrat.
Compared with prior art, beneficial effect of the present invention is:
(1) mode of the naked light that breaks traditions culinary art, shortens person sponging on an aristocrat's stand-by period.
(2) flesh of fish is fresher and tenderer, good to eat tasty.
(3) nutritious.
(4) taste is selected many.
(5) by increasing vision and acoustic stimuli, whet the appetite.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
The salting seasoning that following examples 1-7 uses is:
By weight, ginger 53 parts, garlic 46 parts, sesame oil 10 parts, chickens' extract 45 parts, monosodium glutamate 15 parts, 50 parts, shallot, 13 perfume 5 parts, white sugar 5 parts, beer 40 parts, sesame 10 parts, 1500 parts, water, fresh balm 75 parts, fragrant agent 5 parts, pepper powder 5 parts.Wherein the composition of fresh balm is: by weight, 40 parts, water, Chicken extract 30 parts, natural flavor 4.95 parts, edible salt 10 parts, monosodium glutamate 15 parts, potassium sorbate 0.05 part.
Note: hereinafter the flesh of fish all refers to weight ratio with the ratio of salting seasoning.
Embodiment 1
Perch is cut into slices, to add salting seasoning to pickle rear sabot for subsequent use with the ratio of 0.3:1; To put in baking box in pot, bake to about 250 DEG C, take out pot, pour soup juice into, put into the fillet pickled wherein; Treat that fish is simmered ripe by pot temperature.
Embodiment 2
Carp is cut into slices, to add salting seasoning to pickle rear sabot for subsequent use with the ratio of 0.3:1; Masking foil is for subsequent use according to the size cutting type of pot; To put in baking box in pot, bake to about 250 DEG C, take out pot, in pot, spread masking foil; In pot, pour soup juice into, put into the fillet pickled; Treat that fish is simmered ripe by pot temperature.
Embodiment 3
Carp is cut into slices, to add salting seasoning to pickle rear sabot for subsequent use with the ratio of 0.4:1; Masking foil is for subsequent use according to the size cutting type of pot; Medical stone is put into pot and puts baking box into together, bake to about 250 DEG C, take out pot, in pot, spread masking foil; End pot serves, and puts into the fillet pickled in pot; When fish is simmered ripe by pot temperature, extract masking foil out again heat, reach fish, stone azeotropic.
Embodiment 4
Catfish is cut into slices, to add salting seasoning to pickle rear sabot for subsequent use with the ratio of 0.4:1; Masking foil is for subsequent use according to the size cutting type of pot; Medical stone is put into pot and puts baking box into together, bake to about 250 DEG C, take out pot, in pot, spread masking foil; By spice type condiment (be 0.1:1 with the ratio of the flesh of fish), frying becomes soup juice (soup juice temperature is 90 DEG C); Being poured into by soup juice completes in the pot of masking foil; End pot serves, and puts into fillet; When fish is simmered ripe by pot temperature, extract masking foil out again heat, reach fish, stone azeotropic.
Fragrant pungent type condiment: chilli oil 300 grams, 10 grams, Chinese prickly ash, chilli 25 grams, sweetbell redpepper 15 grams, Zanthoxylum essential oil 30 grams, spicy material 100 grams.
Embodiment 5
Catfish is cut into slices, to add salting seasoning to pickle rear sabot for subsequent use with the ratio of 0.5:1; Masking foil is for subsequent use according to the size cutting type of pot; Medical stone is put into pot and puts baking box into together, bake to about 250 DEG C, take out pot, in pot, spread masking foil; By three palatable taste type condiment (be 0.1:1 with the ratio of the flesh of fish), frying becomes soup juice (soup juice temperature is 90 DEG C); Being poured into by soup juice completes in the pot of masking foil; End pot serves, and puts into fillet; When fish is simmered ripe by pot temperature, extract masking foil out again heat, reach fish, stone azeotropic.
Three palatable taste type condiment: salad oil 100 grams, chicken fat 20 grams, lard 20 grams, 50 grams, mushroom, mushroom 40 grams, flat mushroom 50 grams, asparagus 30 grams, matrimony vine 10 sub warheads 3 chicken cream 5 grams, three delicacies cream 8 grams.
The composition of three delicacies cream is:
Embodiment 6
Catfish is cut into slices, to add salting seasoning to pickle rear sabot for subsequent use with the ratio of 0.4:1; Masking foil is for subsequent use according to the size cutting type of pot; Medical stone is put into pot and puts baking box into together, bake to about 250 DEG C, take out pot, in pot, spread masking foil; By spicy type condiment (be 0.1:1 with the ratio of the flesh of fish), frying becomes soup juice (soup juice temperature is 90 DEG C); Being poured into by soup juice completes in the pot of masking foil; End pot serves, and puts into fillet; When fish is simmered ripe by pot temperature, extract masking foil out again heat, reach fish, stone azeotropic.
Spicy type condiment: chilli oil 300 grams, 20 grams, Chinese prickly ash, chilli 40 grams, sweetbell redpepper 15 grams, Zanthoxylum essential oil 30 grams, spicy material 75 grams, sesame 10 grams, Zanthoxylum essential oil 50 grams, sesame oil 10 grams.
Embodiment 7
Catfish is cut into slices, to add salting seasoning to pickle rear sabot for subsequent use with the ratio of 0.3:1; Masking foil is for subsequent use according to the size cutting type of pot; Medical stone is put into pot and puts baking box into together, bake to about 250 DEG C, take out pot, in pot, spread masking foil; By sour soup taste type condiment (be 0.1:1 with the ratio of the flesh of fish), frying becomes soup juice (soup juice temperature is 90 DEG C); Being poured into by soup juice completes in the pot of masking foil; End pot serves, and puts into fillet; When fish is simmered ripe by pot temperature, extract masking foil out again heat, reach fish, stone azeotropic.
Acid soup taste type condiment: chicken fat 70 grams, salad oil 180 grams, 200 grams, sauerkraut, bubble ginger 30 grams, circle bubble green pepper 20 grams, bubble ginger 30 grams, light-coloured vinegar 35 grams, sesame 5 grams, pickled radish 30 grams, rod chilli 30 grams, spicebush oil 3 grams, large-bone thick soup 20 grams.
Following examples 8-13 fragrant pungent type condiment used is as follows:
Chilli oil 300 grams, 10 grams, Chinese prickly ash, chilli 25 grams, sweetbell redpepper 15 grams, Zanthoxylum essential oil 30 grams, spicy material 100 grams.
Embodiment 8
Catfish is cut into slices, to add salting seasoning to pickle rear sabot for subsequent use with the ratio of 0.3:1; Masking foil is for subsequent use according to the size cutting type of pot; Medical stone is put into pot and puts baking box into together, bake to about 300 DEG C, take out pot, in pot, spread masking foil; By spice type condiment (be 0.1:1 with the ratio of the flesh of fish), frying becomes soup juice (soup juice temperature is 90 DEG C); Being poured into by soup juice completes in the pot of masking foil; End pot serves, and puts into fillet; When fish is simmered ripe by pot temperature, extract masking foil out again heat, reach fish, stone azeotropic.
Embodiment 9
Catfish is cut into slices, to add salting seasoning to pickle rear sabot for subsequent use with the ratio of 0.3:1; Masking foil is for subsequent use according to the size cutting type of pot; Medical stone is put into pot and puts baking box into together, bake to about 400 DEG C, take out pot, in pot, spread masking foil; By spice type condiment (be 0.1:1 with the ratio of the flesh of fish), frying becomes soup juice (soup juice temperature is 90 DEG C); Being poured into by soup juice completes in the pot of masking foil; End pot serves, and puts into fillet; When fish is simmered ripe by pot temperature, extract masking foil out again heat, reach fish, stone azeotropic.
Embodiment 10
Catfish is cut into slices, to add salting seasoning to pickle rear sabot for subsequent use with the ratio of 0.3:1; Masking foil is for subsequent use according to the size cutting type of pot; Medical stone is put into pot and puts baking box into together, bake to about 450 DEG C, take out pot, in pot, spread masking foil; By spice type condiment (be 0.1:1 with the ratio of the flesh of fish), frying becomes soup juice (soup juice temperature is 90 DEG C); Being poured into by soup juice completes in the pot of masking foil; End pot serves, and puts into fillet; When fish is simmered ripe by pot temperature, extract masking foil out again heat, reach fish, stone azeotropic.
Embodiment 11
Blunt snout bream is cut into slices, to add salting seasoning to pickle rear sabot for subsequent use with the ratio of 0.3:1; Masking foil is for subsequent use according to the size cutting type of pot; Medical stone is put into pot and puts baking box into together, bake to about 300 DEG C, take out pot, in pot, spread masking foil; By spice type condiment (be 0.1:1 with the ratio of the flesh of fish), frying becomes soup juice (soup juice temperature is 100 DEG C); Being poured into by soup juice completes in the pot of masking foil; End pot serves, and puts into fillet; When fish is simmered ripe by pot temperature, extract masking foil out again heat, reach fish, stone azeotropic.
Embodiment 12
Grass carp is cut into slices, to add salting seasoning to pickle rear sabot for subsequent use with the ratio of 0.3:1; Masking foil is for subsequent use according to the size cutting type of pot; Medical stone is put into pot and puts baking box into together, bake to about 300 DEG C, take out pot, in pot, spread masking foil; By spice type condiment (be 0.1:1 with the ratio of the flesh of fish), frying becomes soup juice (soup juice temperature is 100 DEG C); Being poured into by soup juice completes in the pot of masking foil; End pot serves, and puts into fillet; When fish is simmered ripe by pot temperature, extract masking foil out again heat, reach fish, stone azeotropic.
Embodiment 13
Grass carp is cut into slices, to add salting seasoning to pickle rear sabot for subsequent use with the ratio of 0.3:1; Masking foil is for subsequent use according to the size cutting type of pot; Medical stone is put into pot and puts baking box into together, bake to about 300 DEG C, take out pot, in pot, spread masking foil; By spice type condiment (be 0.1:1 with the ratio of the flesh of fish), frying becomes soup juice (soup juice temperature is 95 DEG C); Being poured into by soup juice completes in the pot of masking foil; End pot serves, and puts into fillet; When fish is simmered ripe by pot temperature, extract masking foil out again heat, reach fish, stone azeotropic.
Test
One, cooking time
The cooking time of above embodiment is as table 1,2 (disregarding the preheating time of pot and the salting period of the flesh of fish).
The cooking time of table 1 embodiment 1-6
The cooking time of table 2 embodiment 7-13
Two, taste investigation
Investigate 100 tasters to the evaluation of the fresh and tender degree of the fish of embodiment 4,8-10, result is as table 3-6.
The fresh and tender degree statistics of table 3 example 4
The fresh and tender degree statistics of table 4 example 8
The fresh and tender degree statistics of table 5 example 9
The fresh and tender degree statistics of table 6 example 10
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.

Claims (10)

1. a preparation method for fish, is characterized in that, comprises the following steps:
Steps A: pot is put into baking box, is heated to 250-450 DEG C, for subsequent use;
Step B: pickle the flesh of fish with salting seasoning, obtains the flesh of fish pickled;
Step C: the described flesh of fish pickled is put into the described pot after heating, simmers ripe.
2. the preparation method of fish according to claim 1, is characterized in that, also comprises after described step B He before described step C:
One deck masking foil is sprawled in the described pot after heating.
3. the preparation method of fish according to claim 1, is characterized in that, in described steps A, before described pot is put into baking box, also comprises: in described pot, put into medical stone.
4. the preparation method of the fish according to Claims 2 or 3, is characterized in that, simmer in described step C ripe after also comprise: described masking foil is detached.
5. the preparation method of fish according to claim 1, is characterized in that, described salting seasoning comprises following composition:
By weight, ginger 48-58 part, garlic 40-50 part, sesame oil 9-11 part, chickens' extract 40-50 part, monosodium glutamate 13.5-16.5 part, shallot 45-55 part, 13 fragrant 4.5-5.5 parts, white sugar 4.5-5.5 part, beer 36-44 part, sesame 9-11 part, water 1350-1650 part, fresh balm 67.5-82.5 part, fragrant agent 4.5-5.5 part, pepper powder 4.5-5.5 part.
6. the preparation method of fish according to claim 5, is characterized in that, the weight ratio of described salting seasoning and the described flesh of fish is: 0.3-0.5:1.
7. the preparation method of fish according to claim 5, it is characterized in that, described fresh balm comprises following composition: by weight, water 36-44 part, Chicken extract 27-33 part, natural flavor 4.45-5.45 part, edible salt 9-11 part, monosodium glutamate 13.5-16.5 part, potassium sorbate 0.04-0.06 part.
8. the preparation method of fish according to claim 5, is characterized in that, also comprise in described salting seasoning following in one or more: soya bean, edible salt.
9. the preparation method of fish according to claim 1, is characterized in that, also comprises after described step B with before described step C: the first condiment frying become temperature to be the soup juice of 90-100 DEG C, then pour in the described pot after heating by described soup juice;
Described first condiment adopts any one taste type following:
Spice type: by weight, chilli oil 270-330 part, Chinese prickly ash 9-11 part, chilli 22-28 part, sweetbell redpepper 13.5-16.5 part, Zanthoxylum essential oil 27-33 part, spicy material 90-110 part;
Three palatable taste types: by weight, salad oil 75-125 part, chicken fat 15-25 part, lard 15-25 part, mushroom 38-62 part, mushroom 30-50 part, flat mushroom 38-62 part, asparagus 22.5-37.5 part, matrimony vine 1.5-2.5 part, capsicum 2.4-3.6 part, chicken cream 2.5-7.5 part, three delicacies cream 4-12 part;
Spicy type: by weight, chilli oil 240-360 part, Chinese prickly ash 16-24 part, chilli 36-44 part, sweetbell redpepper 12-18 part, Zanthoxylum essential oil 24-36 part, spicy material 60-90 part, sesame 8-12 part, Zanthoxylum essential oil 40-60 part, sesame oil 8-12 part;
Acid soup taste type: by weight, chicken fat 45-95 part, salad oil 120-240 part, sauerkraut 140-260 part, bubble ginger 20-40 part, circle bubble green pepper 14-26 part, light-coloured vinegar 18-52 part, sesame 3.5-6.5 part, pickled radish 20-40 part, rod chilli 20-40 part, spicebush oil 2-4 part, large-bone thick soup 14-26 part.
10. the preparation method of fish according to claim 1, is characterized in that, in described step C, also puts into the second condiment when the described flesh of fish pickled is put into described pot; Described second condiment is Zanthoxylum essential oil, and/or chilli oil.
CN201510099877.5A 2015-03-06 2015-03-06 A kind of preparation method of fish CN104605400B (en)

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CN105661455A (en) * 2016-03-30 2016-06-15 四川五斗米食品开发有限公司 Spicy fish seasoning and preparation method thereof
CN106174154A (en) * 2016-08-10 2016-12-07 汪恒森 A kind of processing method of fresh water perch
CN108157532A (en) * 2018-02-08 2018-06-15 伊鹏 A kind of spicy red oil and preparation method thereof

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CN105661455A (en) * 2016-03-30 2016-06-15 四川五斗米食品开发有限公司 Spicy fish seasoning and preparation method thereof
CN106174154A (en) * 2016-08-10 2016-12-07 汪恒森 A kind of processing method of fresh water perch
CN108157532A (en) * 2018-02-08 2018-06-15 伊鹏 A kind of spicy red oil and preparation method thereof

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