CN104939143A - Preparation method of fish fillets with milky aroma - Google Patents
Preparation method of fish fillets with milky aroma Download PDFInfo
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- CN104939143A CN104939143A CN201510013046.1A CN201510013046A CN104939143A CN 104939143 A CN104939143 A CN 104939143A CN 201510013046 A CN201510013046 A CN 201510013046A CN 104939143 A CN104939143 A CN 104939143A
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Abstract
The invention provides a preparation method of fish fillets with milky aroma, relating to a cooking method of fish. The preparation method is characterized by firstly cutting cleaned fish into fish fillets in a size of 4cm*4cm*2cm, then directly putting the fish fillets in a frying pan, frying for 2-3 minutes until the fish fillets are golden yellow, fishing up the fish fillets and soaking the fish fillets with a soup base made according to a secret recipe and prepared in advance for 1-3 minutes, thus obtaining the edible fish fillets. The fish fillets with milky aroma need less cooking time, taste crisp and soft, taste fragrant, sweet, spicy and hot and can be instantly eaten or stored.
Description
Technical field
The present invention relates to the cooking methods of a kind of fish, particularly a kind of preparation method of milk steck.
Background technology
In people's daily life, the way of Common Fish has stewed fish with brown sauce, steamed fish, fish in sweet and sour sauce, grilled fish etc., these cooking methods all need the longer time, have a strong impact on the cooking efficiency of cooks, and these are all that culinary art is edible in time at mealtime, preservation that can not be permanent, cannot carry, be very inconvenience.
Summary of the invention
The invention provides a kind of way simple and quick, the preparation method of the milk steck be convenient for carrying.In order to solve the technical problem in background technology, the technical solution used in the present invention is:
After first clean fish being cut into the fish block of 4cm*4cm*2cm size, lower oil cauldron explodes 2-3 minute, explode to golden yellow, picking up and putting into the secret juice soup stock immersion in advance modulated 1-3 minute is edible, described secret juice soup stock comprises blending edible oil 150 grams, cured oily 30 grams, 30 grams, fish oil, salt 80 grams, 50 grams, brown sugar, white sugar 20 grams, honey 30 grams, dark soy sauce 50 grams, light soy sauce 30 grams, 50 grams, oyster sauce, extremely fresh 20 grams of taste, cooking wine 50 grams, 30 grams, mature vinegar (other vinegar 50 grams), thick broad-bean sauce 30 grams, ginger juice 10 grams, pepper powder 20 grams, 20 grams, large calculation powder, chickens' extract 10 grams, analysis for soybean powder 20 grams (the fried rear pulverizing of soya bean), chilli seed 20 grams, 30 grams, Chinese prickly ash, apple 30 grams, hawthorn 30 grams, red date 30 grams, anistree, cassia bark, Radix Glycyrrhizae, each 20 grams.Each 20 grams of spice bag (cumin, Lemongrass, tsaoko, fragrant fruit, Hui Xiang, the root of Dahurain angelica, Sha Ren, white peas or beans Kou, green plum).2000 grams, soup-stock (pig rod bone).Separately 50 grams with cream, HUASHENGLU 250 grams.Cooking time of the present invention is short, and mouthfeel is crisp, continuous softly have perfume (or spice), the various tastes such as sweet, peppery, numb, and bright in color, can be instant or store.
Detailed description of the invention
The embodiment of the present invention is as follows:
Select the grass carp of about 3Kg for best.
For 3Kg grass carp, after first clean grass carp being cut into the fish block of 4cm*4cm*2cm size, lower oil cauldron explodes 2-3 minute, explode to golden yellow, picking up and putting into the secret juice soup stock immersion in advance modulated 1-3 minute is edible, described secret juice comprises blending edible oil 150 grams, cured oily 30 grams, 30 grams, fish oil, salt 80 grams, 50 grams, brown sugar, white sugar 20 grams, honey 30 grams, dark soy sauce 50 grams, light soy sauce 30 grams, 50 grams, oyster sauce, extremely fresh 20 grams of taste, cooking wine 50 grams, 30 grams, mature vinegar (other vinegar 50 grams), thick broad-bean sauce 30 grams, ginger juice 10 grams, pepper powder 20 grams, 20 grams, large calculation powder, chickens' extract 10 grams, analysis for soybean powder 20 grams (the fried rear pulverizing of soya bean), chilli seed 20 grams, 30 grams, Chinese prickly ash, apple 30 grams, hawthorn 30 grams, red date 30 grams, anistree, cassia bark, Radix Glycyrrhizae, each 20 grams.Each 20 grams of spice bag (cumin, Lemongrass, tsaoko, fragrant fruit, Hui Xiang, the root of Dahurain angelica, Sha Ren, white peas or beans Kou, green plum).2000 grams, soup-stock (pig rod bone).Separately 50 grams with cream, HUASHENGLU 250 grams.Therefore this cooking methods substantially reduces cooking time, and the lymphogranuloma inguinale sense made is crisp, continuous soft, the sense of taste has the taste of milk, has perfume (or spice), a sensation that the multi-flavor such as sweet, peppery, numb combines together, and can instant, store, be that other cooking methods cannot meet.
Claims (1)
1. the preparation method of a milk steck, it is characterized in that, after first clean fish being cut into the fish block of 4cm*4cm*2cm size, lower oil cauldron explodes 2-3 minute, explode to golden yellow, picking up and putting into the secret juice soup stock immersion in advance modulated 1-3 minute is edible, described secret juice soup stock comprises blending edible oil 150 grams, cured oily 30 grams, 30 grams, fish oil, salt 80 grams, 50 grams, brown sugar, white sugar 20 grams, honey 30 grams, dark soy sauce 50 grams, light soy sauce 30 grams, 50 grams, oyster sauce, extremely fresh 20 grams of taste, cooking wine 50 grams, 30 grams, mature vinegar (other vinegar 50 grams), thick broad-bean sauce 30 grams, ginger juice 10 grams, pepper powder 20 grams, 20 grams, large calculation powder, chickens' extract 10 grams, analysis for soybean powder 20 grams (the fried rear pulverizing of soya bean), chilli seed 20 grams, 30 grams, Chinese prickly ash, apple 30 grams, hawthorn 30 grams, red date 30 grams, anistree, cassia bark, Radix Glycyrrhizae, each 20 grams, each 20 grams of spice bag (cumin, Lemongrass, tsaoko, fragrant fruit, Hui Xiang, the root of Dahurain angelica, Sha Ren, white peas or beans Kou, green plum), 2000 grams, soup-stock (pig rod bone), separately 50 grams with cream, HUASHENGLU 250 grams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510013046.1A CN104939143A (en) | 2015-01-12 | 2015-01-12 | Preparation method of fish fillets with milky aroma |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510013046.1A CN104939143A (en) | 2015-01-12 | 2015-01-12 | Preparation method of fish fillets with milky aroma |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104939143A true CN104939143A (en) | 2015-09-30 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510013046.1A Pending CN104939143A (en) | 2015-01-12 | 2015-01-12 | Preparation method of fish fillets with milky aroma |
Country Status (1)
| Country | Link |
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| CN (1) | CN104939143A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293424A (en) * | 2010-06-24 | 2011-12-28 | 胡林 | Making method of fish steak |
| CN102524837A (en) * | 2012-02-16 | 2012-07-04 | 淮安市淮阴大地绿色食品发展有限公司 | Fish steak can capable of being preserved at normal temperature |
| CN102987452A (en) * | 2011-09-09 | 2013-03-27 | 童友忠 | Smoked fish steak processing technology |
| CN103719933A (en) * | 2013-12-10 | 2014-04-16 | 来安县阿净环保科技产品贸易有限公司 | Weird-taste fish steak preparation method |
-
2015
- 2015-01-12 CN CN201510013046.1A patent/CN104939143A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293424A (en) * | 2010-06-24 | 2011-12-28 | 胡林 | Making method of fish steak |
| CN102987452A (en) * | 2011-09-09 | 2013-03-27 | 童友忠 | Smoked fish steak processing technology |
| CN102524837A (en) * | 2012-02-16 | 2012-07-04 | 淮安市淮阴大地绿色食品发展有限公司 | Fish steak can capable of being preserved at normal temperature |
| CN103719933A (en) * | 2013-12-10 | 2014-04-16 | 来安县阿净环保科技产品贸易有限公司 | Weird-taste fish steak preparation method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150930 |