CN104605400B - A kind of preparation method of fish - Google Patents

A kind of preparation method of fish Download PDF

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Publication number
CN104605400B
CN104605400B CN201510099877.5A CN201510099877A CN104605400B CN 104605400 B CN104605400 B CN 104605400B CN 201510099877 A CN201510099877 A CN 201510099877A CN 104605400 B CN104605400 B CN 104605400B
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parts
fish
pot
flesh
oil
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CN104605400A (en
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魏立军
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Chongqing 023 Restaurant Management Co Ltd
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Chongqing 023 Restaurant Management Co Ltd
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Abstract

The invention provides a kind of preparation method of fish.The preparation method of the fish comprises the following steps:Step A:Pot is put into baking box, is heated to 250 450 DEG C, it is standby;Step B:The flesh of fish is pickled with salting seasoning, the flesh of fish pickled;Step C:The flesh of fish pickled is put into the pot after heating, simmered ripe.The present invention is saved backup in an oven by the advance heating kettles of step A, can be used after a person sponging on an aristocrat orders dishes, therefore eliminate person sponging on an aristocrat's heat time to be waited;The flesh of fish is pickled in advance again afterwards, so that condiment is sufficiently impregnated the flesh of fish, improves tasty degree;The flesh of fish pickled is put into pre-heated high temperature pot again afterwards, at a high temperature of 250 450 DEG C, all kinds fish can simmer ripe after 2 10min, substantially reduce the fish heated time, the flesh of fish is kept fresh and tender without aging.

Description

A kind of preparation method of fish
Technical field
The present invention relates to field of food, in particular to a kind of preparation method of fish.
Background technology
Fish contain abundant protein and vitamin because fat content ratio is relatively low, therefore important as the mankind Food.
The method for making fish in correlation technique has many kinds, but all similar, and simply condiment is variant.Traditional fabrication fish Method be all after first fish is cut into slices or whole piece fish is put into the pot of oil or water, then be aided with seasoning and slowly cook.It is this Problems be present in preparation method:First, person sponging on an aristocrat's stand-by period is grown;Second, fish, after prolonged heating, meat easily becomes " old ", cause mouthfeel bad.
In view of this, it is special to propose the present invention.
The content of the invention
It is an object of the invention to provide a kind of preparation method of fish, the preparation method of described fish is added in advance using baking box The heat mode ripe with stewing, realize and shorten person sponging on an aristocrat's stand-by period, keep the fresh and tender purpose of the flesh of fish.
In order to realize the above-mentioned purpose of the present invention, spy uses following technical scheme:
A kind of preparation method of fish, comprises the following steps:
Step A:Pot is put into baking box, is heated to 250-450 DEG C, it is standby;
Step B:The flesh of fish is pickled with salting seasoning, the flesh of fish pickled;
Step C:The flesh of fish pickled is put into the pot after heating, simmered ripe.
The preparation method of above-mentioned fish is saved backup in an oven by the advance heating kettles of step A, after a person sponging on an aristocrat orders dishes It can be used, therefore eliminate person sponging on an aristocrat's heat time to be waited;The flesh of fish is pickled in advance by step B again afterwards, with Just condiment is sufficiently impregnated the flesh of fish, improves tasty degree;The flesh of fish pickled is put into by pre-heated high temperature by step C again afterwards Pot in, at a high temperature of 250-450 DEG C, all kinds fish can all be simmered in 2-10min it is ripe, substantially reduce fish be heated when Between, the flesh of fish is kept fresh and tender without aging.As can be seen here, the present invention uses the cooking methods of naked light by breaking traditions, and realizes Shorten cooking time and lift the purpose of mouthfeel, and the applicable all fish of the present invention.
If in addition, in advance pickling the flesh of fish, it can also further shorten the time of person sponging on an aristocrat's wait.Wherein, the flesh of fish can be with The flesh of fish or whole piece fish after section, are mainly selected according to the actual requirements;The heating-up temperature of pot can be according to weather, season Adjustment.
Further, also include after the step B and before the step C:
One layer of masking foil is sprawled into the pot after heating.
Following purpose can be reached by sprawling masking foil:First, avoid pot from being contaminated, be easy to clean;2nd, masking foil have necessarily every It is hot, it can play a part of alleviating heat propagation speed, make thermally equivalent inside and outside the flesh of fish.
Further, in the step A, before the pot is put into baking box, in addition to:Wheat meal is put into the pot Stone.
First, medical stone be it is a kind of to biological nontoxic, it is harmless, and with certain bioactivity complex mineral or medicinal rock Stone, its main chemical compositions are inorganic alumino-silicates.Including SiO2、Al2O3、Fe2O3、FeO、MgO、CaO、K2O、 Na2O、TiO2、P2O5Deng also containing whole macroelements needed for animal, such as:K, Na, Ca, Mg, Cu, Mo etc. trace element and Rare earth element, as many as about 58 kinds.Therefore, the various trace elements of needed by human body can also be supplemented by adding medical stone.
Secondly, medical stone is heated in advance, in addition to playing a part of preheating and sterilizing medical stone, medical stone can be with Store heat, mend temperature to heating the flesh of fish again, compensation soup because fillet, condiment addition the heat taken away.
In addition, adding medical stone can have the function that relatively new, reaching has stone in fish, there is fish in stone, fish stone azeotropic, Vision grand banquet is enjoyed during having dinner, the enjoyment to enjoy life, reaches the effect being in a cheerful frame of mind, stimulates appetite simultaneously.
Further, simmered in the step C it is ripe after also include:The masking foil is detached.Take out the moment of masking foil Soup contacts with pot, the boil for the rumble rumble that moment sends, brings hearing enjoying to a person sponging on an aristocrat, stimulates the appetite of people.
If in addition, spreading masking foil before the flesh of fish is added, then insulation effect can be played to medical stone, when detaching tinfoil paper The effect of fish stone azeotropic is more obvious after paper, and the duration is longer.
Further, the salting seasoning includes following component:
By weight, ginger 48-58 parts, garlic 40-50 parts, sesame oil 9-11 parts, chickens' extract 40-50 parts, monosodium glutamate 13.5-16.5 Part, shallot 45-55 parts, Thirteen Spice 4.5-5.5 parts, white sugar 4.5-5.5 parts, beer 36-44 parts, sesame 9-11 parts, water 1350- 1650 parts, fresh balm 67.5-82.5 parts, fragrant agent 4.5-5.5 parts, pepper powder 4.5-5.5 parts.
The condiment is a kind of basic taste, applies generally to all taste crowds, and can fully remove removing fishy odor.
In addition, fresh balm therein can not only adjust the taste of the present invention, moreover it is possible to strengthen absorption of the human body to ferro element. Because fish is rich in abundant ferro element, and also contain substantial amounts of ferro element in medical stone, therefore from the angle of health, to promote Enter human body to fully absorb ferro element, add containing ascorbic fresh balm is enriched, trivalent iron can be reduced into divalent iron, Promote absorption of the human body to iron.
Further, the weight ratio of the salting seasoning and the flesh of fish is:0.3-0.5:1.
It is more preferable using the condiment of the ratio, agreeable to the taste degree.
Further, the fresh balm includes following component:
By weight, water 36-44 parts, Chicken extract 27-33 parts, natural flavor 4.45-5.45 parts, edible salt 9-11 Part, monosodium glutamate 13.5-16.5 parts, potassium sorbate 0.04-0.06 parts.
The fresh balm is more suitable for the culinary art of fish.
Further, in the salting seasoning also include it is following in one or more:Soya bean, edible salt.According to a person sponging on an aristocrat Taste demand suitably with both materials adjust.
Further, also include after the step B and before the step C:It is into temperature by the first condiment frying 90-100 DEG C of soup, then the soup is poured into the pot after heating;
First condiment uses any one following taste type:
Spice type:By weight, chilli oil 270-330 parts, Chinese prickly ash 9-11 parts, chilli 22-28 parts, sweetbell redpepper 13.5- 16.5 parts, Zanthoxylum essential oil 27-33 parts, spicy material 90-110 parts;
Three palatable taste types:By weight, salad oil 75-125 parts, chicken fat 15-25 parts, lard 15-25 parts, mushroom 38-62 parts, Mushroom 30-50 parts, flat mushroom 38-62 parts, asparagus 22.5-37.5 parts, matrimony vine 1.5-2.5 parts, capsicum 2.4-3.6 parts, chicken cream 2.5-7.5 parts, three delicacies cream 4-12 parts;
Spicy type:By weight, chilli oil 240-360 parts, Chinese prickly ash 16-24 parts, chilli 36-44 parts, sweetbell redpepper 12- 18 parts, Zanthoxylum essential oil 24-36 parts, spicy material 60-90 parts, sesame 8-12 parts, Zanthoxylum essential oil 40-60 parts, sesame oil 8-12 parts;
Sour soup taste type:By weight, chicken fat 45-95 parts, salad oil 120-240 parts, sauerkraut 140-260 parts, bubble ginger 20-40 Part, circle bubble green pepper 14-26 parts, light-coloured vinegar 18-52 parts, sesame 3.5-6.5 parts, pickled radish 20-40 parts, rod chilli 20-40 parts, lindera glauca Oily 2-4 parts, large-bone thick soup 14-26 parts.
Above scheme has carried out personalized designs, different selections is provided for different taste crowd, more targetedly.Separately Outside, capsicum preferably uses sub warhead capsicum.
Further, in the step C, the second condiment is also put into when the flesh of fish pickled is put into the pot; Second condiment is Zanthoxylum essential oil, and/or chilli oil.
If the condiment added when pickling is unsatisfactory for the requirement of a person sponging on an aristocrat, condiment, i.e., second can also be supplemented before stewing is ripe Condiment.Certainly, in addition to Zanthoxylum essential oil, chilli oil, there are more selections, depending on a person sponging on an aristocrat.
Compared with prior art, beneficial effects of the present invention are:
(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, tasty tasty.
(3) it is nutritious.
(4) taste selection is more.
(5) by increasing vision and acoustic stimuli, whet the appetite.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.It is unreceipted specific in embodiment Condition person, the condition suggested according to normal condition or manufacturer are carried out.Agents useful for same or the unreceipted production firm person of instrument, it is The conventional products that can be obtained by commercially available purchase.
The salting seasoning that example 1 below -7 uses is:
By weight, 53 parts of ginger, 46 parts of garlic, 10 parts of sesame oil, 45 parts of chickens' extract, 15 parts of monosodium glutamate, 50 parts of shallot, 5 parts of Thirteen Spice, 5 parts of white sugar, 40 parts of beer, 10 parts of sesame, 1500 parts of water, 75 parts of fresh balm, 5 parts of fragrant agent, 5 parts of pepper powder.Wherein fresh balm Composition be:By weight, 40 parts of water, 30 parts of Chicken extract, 4.95 parts of natural flavor, 10 parts of edible salt, 15 parts of monosodium glutamate, 0.05 part of potassium sorbate.
Note:Hereinafter the ratio of the flesh of fish and salting seasoning refers both to weight ratio.
Embodiment 1
Perch is cut into slices, with 0.3:It is standby that 1 ratio addition salting seasoning pickles rear sabot;It will be put into pot in baking box, Bake to about 250 DEG C, take out pot, pour into soup, be put into the fillet pickled thereto;It is ripe to treat that pot temperature simmers fish.
Embodiment 2
Carp is cut into slices, with 0.3:It is standby that 1 ratio addition salting seasoning pickles rear sabot;By masking foil according to the big of pot Small cutting type processed is standby;It will put into baking box, baked to about 250 DEG C in pot, take out pot, the masking foil on pot middle berth;Fallen into pot Enter soup, be put into the fillet pickled;It is ripe to treat that pot temperature simmers fish.
Embodiment 3
Carp is cut into slices, with 0.4:It is standby that 1 ratio addition salting seasoning pickles rear sabot;By masking foil according to the big of pot Small cutting type processed is standby;Medical stone is put into pot and put into together in baking box, is baked to about 250 DEG C, takes out pot, the tin on pot middle berth Foil paper;End pot is served, and the fillet pickled are put into pot;Masking foil is extracted out when fish is simmered ripe by pot temperature to be heated again, Reach fish, stone azeotropic.
Embodiment 4
Catfish is cut into slices, with 0.4:It is standby that 1 ratio addition salting seasoning pickles rear sabot;By masking foil according to the big of pot Small cutting type processed is standby;Medical stone is put into pot and put into together in baking box, is baked to about 250 DEG C, takes out pot, the tin on pot middle berth Foil paper;By spice type condiment, (ratio with the flesh of fish is 0.1:1) frying is into soup (soup temperature be 90 DEG C);Soup is poured into paving In the pot of good masking foil;End pot serves, and is put into fillet;Extract masking foil out when fish is simmered ripe by pot temperature to be heated again, reach Fish, stone azeotropic.
Fragrant spicy type condiment:300 grams of chilli oil, 10 grams of Chinese prickly ash, 25 grams of chilli, 15 grams of sweetbell redpepper, 30 grams of Zanthoxylum essential oil are fragrant Peppery 100 grams of material.
Embodiment 5
Catfish is cut into slices, with 0.5:It is standby that 1 ratio addition salting seasoning pickles rear sabot;By masking foil according to the big of pot Small cutting type processed is standby;Medical stone is put into pot and put into together in baking box, is baked to about 250 DEG C, takes out pot, the tin on pot middle berth Foil paper;By three palatable taste type condiment, (ratio with the flesh of fish is 0.1:1) frying is into soup (soup temperature be 90 DEG C);Soup is poured into In the pot for completing masking foil;End pot serves, and is put into fillet;Extract masking foil out when fish is simmered ripe by pot temperature to be heated again, reach To fish, stone azeotropic.
Three palatable taste type condiment:100 grams of salad oil, 20 grams of chicken fat, 20 grams of lard, 50 grams of mushroom, 40 grams of mushroom, flat mushroom 50 Gram, 30 grams of asparagus, 5 grams of chicken cream of the sub warhead 3 of matrimony vine 10,8 grams of three delicacies cream.
The composition of three delicacies cream is:
Embodiment 6
Catfish is cut into slices, with 0.4:It is standby that 1 ratio addition salting seasoning pickles rear sabot;By masking foil according to the big of pot Small cutting type processed is standby;Medical stone is put into pot and put into together in baking box, is baked to about 250 DEG C, takes out pot, the tin on pot middle berth Foil paper;By spicy type condiment, (ratio with the flesh of fish is 0.1:1) frying is into soup (soup temperature be 90 DEG C);Soup is poured into In the pot for completing masking foil;End pot serves, and is put into fillet;Extract masking foil out when fish is simmered ripe by pot temperature to be heated again, reach To fish, stone azeotropic.
Spicy type condiment:300 grams of chilli oil, 20 grams of Chinese prickly ash, 40 grams of chilli, 15 grams of sweetbell redpepper, 30 grams of Zanthoxylum essential oil, perfume Peppery 75 grams of material, 10 grams of sesame, 50 grams of Zanthoxylum essential oil, 10 grams of sesame oil.
Embodiment 7
Catfish is cut into slices, with 0.3:It is standby that 1 ratio addition salting seasoning pickles rear sabot;By masking foil according to the big of pot Small cutting type processed is standby;Medical stone is put into pot and put into together in baking box, is baked to about 250 DEG C, takes out pot, the tin on pot middle berth Foil paper;By sour soup taste type condiment, (ratio with the flesh of fish is 0.1:1) frying is into soup (soup temperature be 90 DEG C);Soup is poured into In the pot for completing masking foil;End pot serves, and is put into fillet;Extract masking foil out when fish is simmered ripe by pot temperature to be heated again, reach To fish, stone azeotropic.
Sour soup taste type condiment:70 grams of chicken fat, 180 grams of salad oil, 200 grams of sauerkraut, 30 grams of ginger of bubble, 20 grams of bubble green pepper of circle, bubble ginger 30 grams, 35 grams of light-coloured vinegar, 5 grams of sesame, 30 grams of pickled radish, 30 grams of rod chilli, 3 grams of spicebush oil, 20 grams of large-bone thick soup.
Fragrant spicy type condiment used in example 8 below -13 is as follows:
300 grams of chilli oil, 10 grams of Chinese prickly ash, 25 grams of chilli, 15 grams of sweetbell redpepper, 30 grams of Zanthoxylum essential oil, 100 grams of spicy material.
Embodiment 8
Catfish is cut into slices, with 0.3:It is standby that 1 ratio addition salting seasoning pickles rear sabot;By masking foil according to the big of pot Small cutting type processed is standby;Medical stone is put into pot and put into together in baking box, is baked to about 300 DEG C, takes out pot, the tin on pot middle berth Foil paper;By spice type condiment, (ratio with the flesh of fish is 0.1:1) frying is into soup (soup temperature be 90 DEG C);Soup is poured into paving In the pot of good masking foil;End pot serves, and is put into fillet;Extract masking foil out when fish is simmered ripe by pot temperature to be heated again, reach Fish, stone azeotropic.
Embodiment 9
Catfish is cut into slices, with 0.3:It is standby that 1 ratio addition salting seasoning pickles rear sabot;By masking foil according to the big of pot Small cutting type processed is standby;Medical stone is put into pot and put into together in baking box, is baked to about 400 DEG C, takes out pot, the tin on pot middle berth Foil paper;By spice type condiment, (ratio with the flesh of fish is 0.1:1) frying is into soup (soup temperature be 90 DEG C);Soup is poured into paving In the pot of good masking foil;End pot serves, and is put into fillet;Extract masking foil out when fish is simmered ripe by pot temperature to be heated again, reach Fish, stone azeotropic.
Embodiment 10
Catfish is cut into slices, with 0.3:It is standby that 1 ratio addition salting seasoning pickles rear sabot;By masking foil according to the big of pot Small cutting type processed is standby;Medical stone is put into pot and put into together in baking box, is baked to about 450 DEG C, takes out pot, the tin on pot middle berth Foil paper;By spice type condiment, (ratio with the flesh of fish is 0.1:1) frying is into soup (soup temperature be 90 DEG C);Soup is poured into paving In the pot of good masking foil;End pot serves, and is put into fillet;Extract masking foil out when fish is simmered ripe by pot temperature to be heated again, reach Fish, stone azeotropic.
Embodiment 11
Blunt snout bream is cut into slices, with 0.3:It is standby that 1 ratio addition salting seasoning pickles rear sabot;By masking foil according to pot It is standby that size cuts type processed;Medical stone is put into pot and put into together in baking box, is baked to about 300 DEG C, pot is taken out, on pot middle berth Masking foil;By spice type condiment, (ratio with the flesh of fish is 0.1:1) frying is into soup (soup temperature be 100 DEG C);Soup is fallen In the pot for entering to complete masking foil;End pot serves, and is put into fillet;Masking foil is extracted out when fish is simmered ripe by pot temperature to be heated again, Reach fish, stone azeotropic.
Embodiment 12
Grass carp is cut into slices, with 0.3:It is standby that 1 ratio addition salting seasoning pickles rear sabot;By masking foil according to the big of pot Small cutting type processed is standby;Medical stone is put into pot and put into together in baking box, is baked to about 300 DEG C, takes out pot, the tin on pot middle berth Foil paper;By spice type condiment, (ratio with the flesh of fish is 0.1:1) frying is into soup (soup temperature be 100 DEG C);Soup is poured into In the pot for completing masking foil;End pot serves, and is put into fillet;Extract masking foil out when fish is simmered ripe by pot temperature to be heated again, reach To fish, stone azeotropic.
Embodiment 13
Grass carp is cut into slices, with 0.3:It is standby that 1 ratio addition salting seasoning pickles rear sabot;By masking foil according to the big of pot Small cutting type processed is standby;Medical stone is put into pot and put into together in baking box, is baked to about 300 DEG C, takes out pot, the tin on pot middle berth Foil paper;By spice type condiment, (ratio with the flesh of fish is 0.1:1) frying is into soup (soup temperature be 95 DEG C);Soup is poured into paving In the pot of good masking foil;End pot serves, and is put into fillet;Extract masking foil out when fish is simmered ripe by pot temperature to be heated again, reach Fish, stone azeotropic.
Experiment
First, cooking time
The cooking time of above example such as table 1,2 (disregarding the preheating time of pot and the salting period of the flesh of fish).
The embodiment 1-6 of table 1 cooking time
The embodiment 7-13 of table 2 cooking time
2nd, taste is investigated
100 tasters are investigated to embodiment 4, the evaluation of the fresh and tender degree of 8-10 fish, as a result such as table 3-6.
The fresh and tender degree statistics of the example 4 of table 3
The fresh and tender degree statistics of the example 8 of table 4
The fresh and tender degree statistics of the example 9 of table 5
The fresh and tender degree statistics of the example 10 of table 6
Although illustrate and describing the present invention with specific embodiment, but will be appreciated that without departing substantially from the present invention's Many other change and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims Including belonging to all such changes and modifications in the scope of the invention.

Claims (6)

1. a kind of preparation method of fish, it is characterised in that comprise the following steps:
Step A:It is put into pot after medical stone and pot is put into baking box, is heated to 250-450 DEG C, it is standby;
Step B:The flesh of fish is pickled with salting seasoning, the flesh of fish pickled;
Step C:The flesh of fish pickled is put into the pot after heating, simmered ripe;
The salting seasoning includes following component:By weight, ginger 48-58 parts, garlic 40-50 parts, sesame oil 9-11 parts, chicken Smart 40-50 parts, monosodium glutamate 13.5-16.5 parts, shallot 45-55 parts, Thirteen Spice 4.5-5.5 parts, white sugar 4.5-5.5 parts, beer 36-44 parts, sesame 9-11 parts, water 1350-1650 parts, fresh balm 67.5-82.5 parts, fragrant agent 4.5-5.5 parts, pepper Powder 4.5-5.5 parts;
The fresh balm includes following component:By weight, water 36-44 parts, Chicken extract 27-33 parts, natural flavor 4.45-5.45 parts, edible salt 9-11 parts, monosodium glutamate 13.5-16.5 parts, potassium sorbate 0.04-0.06 parts;In the fresh balm Rich in vitamin C;
Also include after the step B and before the step C:By the first condiment frying into temperature be 90-100 DEG C of soup Juice, then the soup is poured into the pot after heating;
First condiment uses any one following taste type:
Spice type:By weight, chilli oil 270-330 parts, Chinese prickly ash 9-11 parts, chilli 22-28 parts, sweetbell redpepper 13.5- 16.5 parts, Zanthoxylum essential oil 27-33 parts, spicy material 90-110 parts;
Three palatable taste types:By weight, salad oil 75-125 parts, chicken fat 15-25 parts, lard 15-25 parts, mushroom 38-62 parts, Mushroom 30-50 parts, flat mushroom 38-62 parts, asparagus 22.5-37.5 parts, matrimony vine 1.5-2.5 parts, capsicum 2.4-3.6 parts, chicken Cream 2.5-7.5 parts, three delicacies cream 4-12 parts;
Spicy type:By weight, chilli oil 240-360 parts, Chinese prickly ash 16-24 parts, chilli 36-44 parts, sweetbell redpepper 12- 18 parts, Zanthoxylum essential oil 24-36 parts, spicy material 60-90 parts, sesame 8-12 parts, Zanthoxylum essential oil 40-60 parts, sesame oil 8-12 parts;
Sour soup taste type:By weight, chicken fat 45-95 parts, salad oil 120-240 parts, sauerkraut 140-260 parts, bubble ginger 20-40 Part, circle bubble green pepper 14-26 parts, light-coloured vinegar 18-52 parts, sesame 3.5-6.5 parts, pickled radish 20-40 parts, rod chilli 20-40 parts, mountain Papper oil 2-4 parts, large-bone thick soup 14-26 parts.
2. the preparation method of fish according to claim 1, it is characterised in that after the step B and the step C it It is preceding also to include:One layer of masking foil is sprawled into the pot after heating.
3. the preparation method of fish according to claim 2, it is characterised in that simmered in the step C it is ripe after also include: The masking foil is detached.
4. the preparation method of the fish according to claim any one of 1-3, it is characterised in that the salting seasoning with it is described The weight ratio of the flesh of fish is:0.3-0.5:1.
5. the preparation method of fish according to claim 4, it is characterised in that in the salting seasoning also include it is following in It is one or more:Soya bean, edible salt.
6. the preparation method of fish according to claim 1, it is characterised in that in the step C, by the fish pickled The second condiment is also put into when meat is put into the pot;Second condiment is Zanthoxylum essential oil, and/or chilli oil.
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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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