CN104687125A - Preparation method of pickled cabbage and fillet soup - Google Patents
Preparation method of pickled cabbage and fillet soup Download PDFInfo
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- CN104687125A CN104687125A CN201310664296.2A CN201310664296A CN104687125A CN 104687125 A CN104687125 A CN 104687125A CN 201310664296 A CN201310664296 A CN 201310664296A CN 104687125 A CN104687125 A CN 104687125A
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- fish
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- sauerkraut
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Abstract
The present invention relates to a preparation method of fish soup, in particular to the preparation method of pickled cabbage and fillet soup. The present invention belongs to the technical field of food processing. The preparation method of the pickled cabbage and fillet soup is characterized in comprising the steps: 1: carrying out raw material pretreatment; 2: treating fish; 3: making the fish soup; 4: boiling fish slices. According to the preparation method of the pickled cabbage and fillet soup, the prepared pickled cabbage and fillet soup has characteristics of pure white fish meat, delicate meat quality and nutritious; the preparation method is simple to learn, is suitable for public to use, and the preparation method of the pickled cabbage and fillet soup is popularized.
Description
Technical field
The present invention relates to a kind of preparation method of fish soup, a kind of preparation method of the Fish with Chinese Sauerkraut flat pieces of dough served with soup, belongs to food processing technology field specifically.
Background technology
The Fish with Chinese Sauerkraut is major ingredient with fresh fish, is equipped with pickles and auxiliary material boiling forms, and because it is vinegar-pepper tasty and refreshing, nutritiously obtains liking of more and more consumer.The manufacture craft more complicated of sauerkraut fish soup, a lot of people does not understand its making step, is difficult to make their own good to eat the Fish with Chinese Sauerkraut.
Summary of the invention
The object of the invention is to the deficiency solving the existence of above-mentioned prior art, a kind of preparation method making simple, nutritious the Fish with Chinese Sauerkraut flat pieces of dough served with soup is provided.
A preparation method for the Fish with Chinese Sauerkraut flat pieces of dough served with soup, its special character is to comprise the following steps:
One: pretreatment of raw material: by the sour Chinese cabbage shave of 150g, add 30g starch furnishing egg white slurry in 50g egg white, 5g shredded ginger, 10g green onion silk, 10g cooking wine, 3g salt are made condiment;
Two: treatment of fish: scaled, remove the cheek by the grass carp of an about 500g, from afterbody, cutter cleans with a pointed instrument the flesh of fish, changes and is cut into fillet, and condiment fillet being put into the first step is pickled to tasty, pulls shredded ginger and green onion silk out not, fillet is wrapped up in the egg white slurry in the even first step;
Three: boil soup: in pot, add water, put into 5g ginger splices, 10g green onion, after boiled, green onion ginger is pulled out, put into sauerkraut, Fishbone, boil sauerkraut and go out taste;
Four: Boiled fish sheet: when sauerkraut goes out taste, the fillet starched are put into pot, puts into 20g salt, 5g monosodium glutamate when the disconnected life of fish.
In described 4th step, salt, monosodium glutamate can add according to the taste of oneself, also can according to personal like with chopped spring onion, caraway, sesame oil.
The preparation method of a kind of the Fish with Chinese Sauerkraut flat pieces of dough served with soup of the present invention, the Fish with Chinese Sauerkraut flat pieces of dough served with soup made, oppresses pure white, and meat is fine and smooth, delicious in taste, nutritious; Preparation method is easy to learn, is applicable to popular employing, has popularized the preparation method of the Fish with Chinese Sauerkraut flat pieces of dough served with soup.
Detailed description of the invention
Below provide the specific embodiment of the present invention, be used for being described further specific embodiment of the invention step.
Embodiment one
A preparation method for the Fish with Chinese Sauerkraut flat pieces of dough served with soup, comprises the following steps:
One: pretreatment of raw material: by the sour Chinese cabbage shave of 150g, add 30g starch furnishing egg white slurry in 50g egg white, 5g shredded ginger, 10g green onion silk, 10g cooking wine, 3g salt are made condiment;
Two: treatment of fish: scaled, remove the cheek by the grass carp of an about 500g, from afterbody, cutter cleans with a pointed instrument the flesh of fish, changes and is cut into fillet, and condiment fillet being put into the first step is pickled to tasty, pulls shredded ginger and green onion silk out not, fillet is wrapped up in the egg white slurry in the even first step;
Three: boil soup: in pot, add water, put into 5g ginger splices, 10g green onion, after boiled, green onion ginger is pulled out, put into sauerkraut, Fishbone, boil sauerkraut and go out taste;
Four: Boiled fish sheet: when sauerkraut goes out taste, the fillet starched are put into pot, puts into 20g salt, 5g monosodium glutamate when the disconnected life of fish.
In described 4th step, salt, monosodium glutamate can add according to the taste of oneself, also can according to personal like with chopped spring onion, caraway, sesame oil.
The preparation method of a kind of the Fish with Chinese Sauerkraut flat pieces of dough served with soup of the present invention, the Fish with Chinese Sauerkraut flat pieces of dough served with soup made, oppresses pure white, and meat is fine and smooth, delicious in taste, nutritious; Preparation method is easy to learn, is applicable to popular employing, has popularized the preparation method of the Fish with Chinese Sauerkraut flat pieces of dough served with soup.
Claims (2)
1. a preparation method for the Fish with Chinese Sauerkraut flat pieces of dough served with soup, is characterized in that comprising the following steps:
One: pretreatment of raw material: by the sour Chinese cabbage shave of 150g, add 30g starch furnishing egg white slurry in 50g egg white, 5g shredded ginger, 10g green onion silk, 10g cooking wine, 3g salt are made condiment;
Two: treatment of fish: scaled, remove the cheek by the grass carp of an about 500g, from afterbody, cutter cleans with a pointed instrument the flesh of fish, changes and is cut into fillet, and condiment fillet being put into the first step is pickled to tasty, pulls shredded ginger and green onion silk out not, fillet is wrapped up in the egg white slurry in the even first step;
Three: boil soup: in pot, add water, put into 5g ginger splices, 10g green onion, after boiled, green onion ginger is pulled out, put into sauerkraut, Fishbone, boil sauerkraut and go out taste;
Four: Boiled fish sheet: when sauerkraut goes out taste, the fillet starched are put into pot, puts into 20g salt, 5g monosodium glutamate when the disconnected life of fish.
2. the preparation method of a kind of the Fish with Chinese Sauerkraut flat pieces of dough served with soup according to claim 1, is characterized in that salt in described 4th step, monosodium glutamate can add according to the taste of oneself, also can according to personal like with chopped spring onion, caraway, sesame oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310664296.2A CN104687125A (en) | 2013-12-07 | 2013-12-07 | Preparation method of pickled cabbage and fillet soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310664296.2A CN104687125A (en) | 2013-12-07 | 2013-12-07 | Preparation method of pickled cabbage and fillet soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104687125A true CN104687125A (en) | 2015-06-10 |
Family
ID=53335016
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310664296.2A Pending CN104687125A (en) | 2013-12-07 | 2013-12-07 | Preparation method of pickled cabbage and fillet soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104687125A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231324A (en) * | 2015-08-24 | 2016-01-13 | 河南科技大学 | Making method of perfume fish and perfume fish |
| CN106307172A (en) * | 2016-08-22 | 2017-01-11 | 潘湛 | Making method of steamed fish |
| CN106307173A (en) * | 2016-08-22 | 2017-01-11 | 潘湛 | Steamed fish |
| CN107411008A (en) * | 2017-05-17 | 2017-12-01 | 张维秀 | A kind of preparation method of flavor the Fish with Chinese Sauerkraut flat pieces of dough served with soup |
-
2013
- 2013-12-07 CN CN201310664296.2A patent/CN104687125A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231324A (en) * | 2015-08-24 | 2016-01-13 | 河南科技大学 | Making method of perfume fish and perfume fish |
| CN106307172A (en) * | 2016-08-22 | 2017-01-11 | 潘湛 | Making method of steamed fish |
| CN106307173A (en) * | 2016-08-22 | 2017-01-11 | 潘湛 | Steamed fish |
| CN107411008A (en) * | 2017-05-17 | 2017-12-01 | 张维秀 | A kind of preparation method of flavor the Fish with Chinese Sauerkraut flat pieces of dough served with soup |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150610 |