CN105495415A - Making method of sturgeon with fermented soya beans - Google Patents
Making method of sturgeon with fermented soya beans Download PDFInfo
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- CN105495415A CN105495415A CN201610007897.XA CN201610007897A CN105495415A CN 105495415 A CN105495415 A CN 105495415A CN 201610007897 A CN201610007897 A CN 201610007897A CN 105495415 A CN105495415 A CN 105495415A
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- sturgeon
- fermented soya
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- 241000881711 Acipenser sturio Species 0.000 title claims abstract description 61
- 244000068988 Glycine max Species 0.000 title claims abstract description 30
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title abstract description 9
- 241000251468 Actinopterygii Species 0.000 claims abstract description 22
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- 235000015067 sauces Nutrition 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 238000005554 pickling Methods 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 241000446313 Lamella Species 0.000 claims abstract description 6
- 241000237502 Ostreidae Species 0.000 claims abstract description 6
- 235000020636 oyster Nutrition 0.000 claims abstract description 6
- 210000001835 viscera Anatomy 0.000 claims abstract description 6
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 17
- 235000015241 bacon Nutrition 0.000 claims description 13
- 244000291564 Allium cepa Species 0.000 claims description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 8
- 241000238565 lobster Species 0.000 claims description 7
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 6
- 244000062793 Sorghum vulgare Species 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 235000019713 millet Nutrition 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 238000003307 slaughter Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 239000003643 water by type Substances 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 244000062250 Kaempferia rotunda Species 0.000 claims description 3
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 3
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- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 8
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- 241000234282 Allium Species 0.000 abstract 1
- 244000295724 Allium chinense Species 0.000 abstract 1
- 235000016790 Allium chinense Nutrition 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 abstract 1
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- 230000004641 brain development Effects 0.000 description 3
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- 239000000796 flavoring agent Substances 0.000 description 3
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- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 206010039966 Senile dementia Diseases 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 210000004681 ovum Anatomy 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000252338 Acipenseridae Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000276446 Gadiformes Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 241000269799 Perca fluviatilis Species 0.000 description 1
- 241000269800 Percidae Species 0.000 description 1
- 206010039984 Senile osteoporosis Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 238000004519 manufacturing process Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a making method of a sturgeon with fermented soya beans. The method comprises the steps that one sturgeon is selected; after the body surface bone lamella of the live fish is removed, the sturgeon is killed and dissected, and gills and viscera are removed; the surface of the sturgeon is cut into tiny patterns; green onions, old ginger, cooking wine and oyster sauce are added for pickling; the ingredient is prepared from 25 g of Yangjiang fermented soya beans, 25 g of Sichuan fermented soya beans, 2 g of special spice, 50 g of seasoned smoked pork of mountain Qingcheng, 50 g of green Chinese onions, 2 g of pepper, 2 g of white sugar, 1 g of roasted sesame seeds and 100 g of rapeseed oil, and the sturgeon with the fermented soya beans is made through the materials according to a certain sequence. The making method of the sturgeon with the fermented soya beans has the advantages that the making method is simple, the taste is delicious, and the appetite of people can be stimulated; meanwhile, the nutritional value of the food can be kept, and nutrition intake and supplements of middle aged and elderly people, young women, children, pregnant women and puerperae are facilitated.
Description
Technical field
The present invention relates to the preparation method of sturgeon, be specifically related to the preparation method of a kind of fermented soya bean sturgeon.
Background technology
Sturgeon, belongs to Gadiformes, Acipenseridae, sturgeon genus.Mainly perch in the river flowing into the Caspian Sea, Black Sea, Azov, POLO sea, what also have perches in lake, belongs to freshwater fish.Sturgeon has migratory kind and dwelling property kind surely, is food, belongs to its ornamental value of freshwater fish very high, be regarded as first-class pet fish in areas such as Southeast Asia and China Hong Kong, Macao and Taiwan in river with benthon.Belong to sub-cold water fishes.
Sturgeon delicious, is of high nutritive value.The protein content of meat and ovum can up to 18% and 29%, and muscle contains more than ten kind of human body essential amino acid, and fat, containing DHA and EPA of 12.5%, to softening cardiovascular and cerebrovascular, promotes brain development, and prevention senile dementia has good effect.Because sturgeon whole body is all precious, utilization rate is high, except sturgeon, its fish maw, fish nose, fish muscle, fish-bone etc. can make the Chinese famous dish of unique style, be first-class delicacies, enjoy endless aftertastes after the meal, on the dining table often appearing at state banquet to preventing senile osteoporosis, strengthen body immunity, improve brain activity, promote health very favourable.
Summary of the invention
Instant invention overcomes the deficiencies in the prior art, provide a kind of delicious in taste, nutritional labeling is high, preparation method is simple, the preparation method of easy fermented soya bean sturgeon of drawing materials.
For achieving the above object, the present invention is by the following technical solutions:
A preparation method for fermented soya bean sturgeon, it comprises the following steps:
Step 1, selects sturgeon one tail, slaughters after live fish being rejected body surface hone lamella, dissects and removes the gill and internal organ, by fish surface knife with shaped cutting edge, adds green onion, old ginger, cooking wine, oyster sauce pickles;
Step 2, batching, comprises the raw material of following weight: Yangjiang fermented soybean 25g, lobster sauce 25g, secret spices 2g, the old bacon 50g in Green City Mountain, shallot 50g, Chinese prickly ash 2g, white sugar 2g, roasted sesame 1g, rapeseed oil 100g;
Step 3, cook, rapeseed oil is cooked and burns heat to 260-300 DEG C, close fire and be cooled to 150-170 DEG C, old for Green City Mountain bacon is cut into particle and adds, after frying perfume (or spice), add Yangjiang fermented soybean, lobster sauce, secret spices, Chinese prickly ash, white sugar, little fire slowly stir-fries, and closes fire and sprinkle roasted sesame during the glossy slightly adhesion of, fermented soya bean glittering and translucent until bacon fat meat part, off the pot for subsequent use;
Step 4, by the sturgeon sabot of pickling, waters on sturgeon by the ingredients fried, and then puts into food steamer and steams 10 minutes;
Step 5, minces millet starch, chive chopping, is sprinkled upon on steamed sturgeon, then by superior rusting heat, waters on steamed sturgeon.
Further technical scheme is, described secret spices comprises the raw material of following weight: fennel 0.1g, Chinese prickly ash 0.1g, aniseed 0.1g, cassia bark 0.1g, cloves 0.1g, anistree 0.5g, spiceleaf 0.5g, kaempferia galamga 0.5g
Further technical scheme is, described step 1 is specially selects 600-700g sturgeon one tail, slaughters after live fish being rejected body surface hone lamella, dissects and removes the gill and internal organ, by fish surface at interval of 2cm knife with shaped cutting edge, add green onion 5g, old ginger 20g, cooking wine 20g, oyster sauce 5g carry out pickling 3-5 minute.
Further technical scheme is, described step 3 is specially cooks burning heat to 260 DEG C by rapeseed oil, closes fire and is cooled to 160 DEG C.
Further technical scheme is, described step 5 be specially 5g millet starch is minced, the chopping of 5g chive, be sprinkled upon on steamed sturgeon, then by superior for 300g rusting heat, water on steamed sturgeon.
Compared with prior art, the invention has the beneficial effects as follows:
1, by fermented soya bean sturgeon that the present invention makes, its preparation method has merged the salty Flavor of fermented soya bean, bacon and secret spices and the mouthfeel of the fresh and tender uniqueness of sturgeon, the mode of Steamed fish is adopted also farthest to remain the nutritional labeling be rich in sturgeon muscle, as amino acid, DHA, EPA etc., to softening cardiovascular and cerebrovascular, promote brain development, prevent senilely to be crazy about, reduce blood pressure, pre-anti-cancer etc. has good effect;
2, the raw material in the present invention easily obtains, all raw material all adopt food materials often edible in people's daily life, preparation method is simple, delicious flavour, people's appetite can be caused, the nutritive value of food can be kept simultaneously, be conducive to the elderly, young women, children, pregnant woman, puerpera nutrition intake and supplement.
Detailed description of the invention
A preparation method for fermented soya bean sturgeon, it comprises the following steps:
Select 600-700g sturgeon one tail, slaughter after live fish being rejected body surface hone lamella, dissect and remove the gill and internal organ, by fish surface at interval of 2cm knife with shaped cutting edge, add green onion 5g, old ginger 20g, cooking wine 20g, oyster sauce 5g carry out pickling 3-5 minute;
Batching, comprise the raw material of following weight: Yangjiang fermented soybean 25g, lobster sauce 25g, secret spices 2g, the old bacon 50g in Green City Mountain, shallot 50g, Chinese prickly ash 2g, white sugar 2g, roasted sesame 1g, rapeseed oil 100g, secret spices comprises the raw material of following weight: fennel 0.1g, Chinese prickly ash 0.1g, aniseed 0.1g, cassia bark 0.1g, cloves 0.1g, anistree 0.5g, spiceleaf 0.5g, kaempferia galamga 0.5g, to increase the fragrance of vegetable, increase people's appetite, in addition also there is effect of stomach invigorating, promoting the circulation of qi;
Cook, rapeseed oil is cooked and burns heat to 260 DEG C, close fire and be cooled to 160 DEG C, vegetable seed rusting heat can remove raw taste to 260 DEG C, fragrance is more mellow, is cooled to 160 DEG C and the little fire of batching then can be made to fry slowly, avoids high oil temperature to cause batching overdone even destruction batching fragrance and nutritional labeling.Old for Green City Mountain bacon is cut into particle add, fry after perfume (or spice), add Yangjiang fermented soybean, lobster sauce, secret spices, Chinese prickly ash, little fire slowly stir-fries, and closes fire and sprinkle roasted sesame during the glossy slightly adhesion of, fermented soya bean glittering and translucent until bacon fat meat part, off the pot for subsequent use;
By the sturgeon sabot of pickling, the ingredients fried is watered on sturgeon, then put into food steamer and steam 10 minutes;
5g millet starch is minced, the chopping of 5g chive, be sprinkled upon on steamed sturgeon, then by superior for 300g rusting heat, water on steamed sturgeon.
In the technical program, first sturgeon one tail of 600-700g is selected, the sturgeon delicious meat of this weight, sturgeon is of high nutritive value simultaneously, the protein content of meat and ovum can up to 18% and 29%, muscle contains more than ten kind of human body essential amino acid, fat contains DHA and EPA of 12.5%, to softening cardiovascular and cerebrovascular, promote brain development, prevention senile dementia has good effect, then by fish surface at interval of 2cm knife with shaped cutting edge, add green onion 5g, old ginger 20g, cooking wine 20g, oil consumption 5g carries out pickling 3-5 minute, effectively can remove the fishy smell of sturgeon like this, make green onion simultaneously, old ginger, cooking wine, the materials such as oil consumption incorporate in the flesh of fish more fully, enable the flesh of fish more tasty, meat is fresher and tenderer,
In the technical program, next selects Yangjiang fermented soybean 25g, lobster sauce 25g, secret spices 2g, the old bacon 50g in Green City Mountain, shallot 50g, Chinese prickly ash 2g, white sugar 2g, roasted sesame 1g, rapeseed oil 100g etc. are as batching, first above-mentioned batching all adopts batching often practical in people's daily life, obtain easily, cost of manufacture is low, then cooking, cook in process and adopt little fire slowly to stir-fry, treat that bacon fat meat part is glittering and translucent, during the glossy slightly adhesion of fermented soya bean, just prepare off the pot, so just can ensure that the local flavor of bacon and fermented soya bean is melted into a whole, strong salty perfume (or spice),
In the technical program, food steamer is finally adopted to steam sturgeon, first the mode steamed is adopted to process sturgeon, this cooking methods is simple to operation, just make this preparation method simple and practical, secondly the mode steamed is adopted can to ensure the delicious meat of sturgeon to sturgeon processing, the loss of the nutritional labeling of sturgeon can be reduced simultaneously, steam in process and can ensure that the batching of having fried fully mixes with sturgeon simultaneously, make taste of food delicious, people's appetite can be caused, the nutritive value of food can be kept simultaneously.
In the technical program, can also according to individual taste, the sturgeon in the end steamed is handled as follows, millet starch is minced, chive chopping, be sprinkled upon on steamed sturgeon, then by superior rusting heat, water on steamed sturgeon,, the taste requirements of different people to this food can be met like this.
In sum, preparation method's tasty mouthfeel of the technical program, nutritional labeling is high, and preparation method is simple, draws materials easily.
Above detailed description of the invention is described in detail to essence of the present invention; but can not limit protection scope of the present invention; apparently; under enlightenment of the present invention; the art those of ordinary skill can also carry out many improvement and modification; it should be noted that these improve and modify all to drop within claims of the present invention.
Claims (5)
1. a preparation method for fermented soya bean sturgeon, is characterized in that, it comprises the following steps:
Step 1, selects sturgeon one tail, slaughters after live fish being rejected body surface hone lamella, dissects and removes the gill and internal organ, by fish surface knife with shaped cutting edge, adds green onion, old ginger, cooking wine, oyster sauce pickles;
Step 2, batching, comprises the raw material of following weight: Yangjiang fermented soybean 25g, lobster sauce 25g, secret spices 2g, the old bacon 50g in Green City Mountain, shallot 50g, Chinese prickly ash 2g, white sugar 2g, roasted sesame 1g, rapeseed oil 100g;
Step 3, cook, rapeseed oil is cooked and burns heat to 260-300 DEG C, close fire and be cooled to 150-170 DEG C, old for Green City Mountain bacon is cut into particle and adds, after frying perfume (or spice), add Yangjiang fermented soybean, lobster sauce, secret spices, Chinese prickly ash, white sugar, little fire slowly stir-fries, close fire during the glossy slightly adhesion of, fermented soya bean glittering and translucent until bacon fat meat part and sprinkle roasted sesame, off the pot for subsequent use;
Step 4, by the sturgeon sabot of pickling, waters on sturgeon by the ingredients fried, and then puts into food steamer and steams 10 minutes;
Step 5, minces millet starch, chive chopping, is sprinkled upon on steamed sturgeon, then by superior rusting heat, waters on steamed sturgeon.
2. the preparation method of fermented soya bean sturgeon according to claim 1, it is characterized in that, described secret spices comprises the raw material of following weight: fennel 0.1g, Chinese prickly ash 0.1g, aniseed 0.1g, cassia bark 0.1g, cloves 0.1g, anistree 0.5g, spiceleaf 0.5g, kaempferia galamga 0.5g.
3. the preparation method of fermented soya bean sturgeon according to claim 1 and 2, it is characterized in that, described step 1 is specially selects 600-700g sturgeon one tail, slaughter after live fish being rejected body surface hone lamella, dissect and remove the gill and internal organ, by fish surface at interval of 2cm knife with shaped cutting edge, add green onion 5g, old ginger 20g, cooking wine 20g, oyster sauce 5g carry out pickling 3-5 minute.
4. the preparation method of fermented soya bean sturgeon according to claim 1 and 2, is characterized in that, described step 3 is specially cooks burning heat to 260 DEG C by rapeseed oil, closes fire and is cooled to 160 DEG C.
5. the preparation method of fermented soya bean sturgeon according to claim 1 and 2, is characterized in that, described step 5 be specially 5g millet starch is minced, the chopping of 5g chive, be sprinkled upon on steamed sturgeon, then by superior for 300g rusting heat, water on steamed sturgeon.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610007897.XA CN105495415A (en) | 2016-01-07 | 2016-01-07 | Making method of sturgeon with fermented soya beans |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610007897.XA CN105495415A (en) | 2016-01-07 | 2016-01-07 | Making method of sturgeon with fermented soya beans |
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| CN105495415A true CN105495415A (en) | 2016-04-20 |
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| CN201610007897.XA Pending CN105495415A (en) | 2016-01-07 | 2016-01-07 | Making method of sturgeon with fermented soya beans |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509700A (en) * | 2016-11-17 | 2017-03-22 | 龙文学 | Manufacturing method of spicy cold fish and spicy cold fish |
| CN110122846A (en) * | 2019-06-18 | 2019-08-16 | 湖北宜都天江渔业有限公司 | A kind of sturgeon sauce and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355694A (en) * | 2012-03-27 | 2013-10-23 | 邯郸市复兴宋记山寨鱼头餐饮有限公司 | Method for making fish heads |
-
2016
- 2016-01-07 CN CN201610007897.XA patent/CN105495415A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355694A (en) * | 2012-03-27 | 2013-10-23 | 邯郸市复兴宋记山寨鱼头餐饮有限公司 | Method for making fish heads |
Non-Patent Citations (3)
| Title |
|---|
| 代洪宝编: "《河鲜海鲜128道》", 31 January 2008, 中国轻工业出版社 * |
| 任华等: "鲟鱼罐头食品的五种生产工艺", 《江西水产科技》 * |
| 杜欣等: "风味鲟鱼酱的研制", 《食品工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509700A (en) * | 2016-11-17 | 2017-03-22 | 龙文学 | Manufacturing method of spicy cold fish and spicy cold fish |
| CN110122846A (en) * | 2019-06-18 | 2019-08-16 | 湖北宜都天江渔业有限公司 | A kind of sturgeon sauce and preparation method thereof |
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Application publication date: 20160420 |
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