CN105595230A - Making method for dried tangerine or orange peel and fermented blank bean daces - Google Patents

Making method for dried tangerine or orange peel and fermented blank bean daces Download PDF

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Publication number
CN105595230A
CN105595230A CN201610010739.XA CN201610010739A CN105595230A CN 105595230 A CN105595230 A CN 105595230A CN 201610010739 A CN201610010739 A CN 201610010739A CN 105595230 A CN105595230 A CN 105595230A
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CN
China
Prior art keywords
dace
orange peel
dried orange
preparation
black bean
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201610010739.XA
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Chinese (zh)
Inventor
钱菜英
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Foshan Hengnan Medicine Technology Co Ltd
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Foshan Hengnan Medicine Technology Co Ltd
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Filing date
Publication date
Application filed by Foshan Hengnan Medicine Technology Co Ltd filed Critical Foshan Hengnan Medicine Technology Co Ltd
Priority to CN201610010739.XA priority Critical patent/CN105595230A/en
Publication of CN105595230A publication Critical patent/CN105595230A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention provides a making method for dried tangerine or orange peel and fermented blank bean daces. The daces made through the method have the delicate flavor of daces and further have the effects of regulating qi-flowing for eliminating phlegm, strengthening tendons and bones, invigorating blood and qi circulation and expelling retained water and facilitating temperature. The making method includes the following steps that S10, raw material preparation, S11, dace pickling, S12, raw material treatment and S13, dried tangerine or orange peel and fermented blank bean dace cooking.

Description

A kind of preparation method of dried orange peel dace with black bean
Technical field
The present invention relates to culinary area, be specifically related to a kind of preparation method of dried orange peel dace with black bean.
Background technology
Dace is rich in the nutrients such as rich in protein, vitamin A, calcium, magnesium, dace selenium, fine and tender taste, delicious flavour.
Because of its meat delicacy, delicious, output is large, per unit area yield is high, moderate and have good quality, be the best-selling goods in market. It is all live fish quick-frozen that Guangdong Province's major part has been concentrated the cultivation dace of water, and the flake ball freezing still protrudes bright, just like live fish is general. Eating at home, except general food method, also can be cooked fish ball, and the dace with black bean can of plant produced is the same with frozen dace, various places on sale throughout the country. Dace also can be used as medicine, there is muscle reinforcing and bone strengthening, blood-activating and qi-promoting, relieve oedema or abdominal distension through diuresis or purgation profit temperature effect. Suitable having a delicate constitution, insufficiency of vital energy and blood, the people of malnutrition is edible.
Dried orange peel dace with black bean, dried orange peel fermented soya bean are added to boiling in dace, add a little dried orange peel to carry fresh, optimize the mouthfeel of dace, dace there is so good nutrition and there is muscle reinforcing and bone strengthening, blood-activating and qi-promoting, relieve oedema or abdominal distension through diuresis or purgation profit temperature effect, but a lot of people can not cook dace, or cook dace and there is no the delicious food of fish.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of dried orange peel dace with black bean, uses this method dace of making not only to have dace delicate flavour, also has regulating qi-flowing for eliminating phlegm, strong muscles and bones, blood-activating and qi-promoting, effect of the profit temperature of relieving oedema or abdominal distension through diuresis or purgation.
A preparation method for dried orange peel dace with black bean, comprises following step:
S10, raw material are prepared: dace, Chinese prickly ash, chive, dried orange peel, garlic, fermented soya bean, vinegar, cooking wine, soy sauce, salt;
S11, dace are pickled: dace is cleaned to appearance, scale, from back, place breaks, and take out internal organ, and clean it up at each stroke of fish body both sides 2-5 cutter, then adds vinegar, cooking wine, soy sauce, salt to mix thoroughly to pickle;
S12, raw material processing: Chinese prickly ash removes the base of a fruit, clean and cut, and chive, dried orange peel divide appraise and select wash clean to cut, garlic peeling;
S13, the boiling of ginger green onion dace with black bean: dace is put into dish, add fermented soya bean, dried orange peel end, garlic end and Chinese prickly ash end, put into steamer and cook, take out and sprinkle chopped spring onion.
Further, in step (S11), pickle 5-10 minute.
Further, in step (S12), Chinese prickly ash, chive, dried orange peel, garlic are all cut into end.
Further, in step (S13), fermented soya bean will be clapped broken.
Further, in step (S13), in steamer, cooking the time is 8-12 minute.
The invention has the beneficial effects as follows: the preparation method of a kind of dried orange peel dace with black bean provided by the invention, dried orange peel fermented soya bean are added to boiling in dace, add a little dried orange peel to carry fresh, optimize the mouthfeel of dace, also there is regulating qi-flowing for eliminating phlegm, strong muscles and bones, blood-activating and qi-promoting, relieve oedema or abdominal distension through diuresis or purgation profit temperature effect, and make simply, be applicable to family manufacture.
Detailed description of the invention
Below in conjunction with instantiation, principle of the present invention and feature are described, example is only for explaining this
Bright, be not intended to limit scope of the present invention.
Embodiment 1
A preparation method for dried orange peel dace with black bean, comprises following step:
S10, raw material are prepared: dace, Chinese prickly ash, chive, dried orange peel, garlic, fermented soya bean, vinegar, cooking wine, soy sauce, salt;
S11, dace are pickled: dace is cleaned to appearance, scale, from back, place breaks, and take out internal organ, and clean it up at each stroke of fish body both sides 2 cuttves, then adds vinegar, cooking wine, soy sauce, salt to mix thoroughly to pickle 5 minutes;
S12, raw material processing: Chinese prickly ash removes the base of a fruit, clean and cut, and chive, dried orange peel divide appraise and select wash clean to cut, and garlic peeling is all cut into end;
S13, the boiling of ginger green onion dace with black bean: dace is put into dish, add and clap broken fermented soya bean, dried orange peel end, garlic end and Chinese prickly ash end, put into steamer and steam 8 minutes, take out and sprinkle chopped spring onion.
Embodiment 2
A preparation method for dried orange peel dace with black bean, comprises following step:
S10, raw material are prepared: dace, Chinese prickly ash, chive, dried orange peel, garlic, fermented soya bean, vinegar, cooking wine, soy sauce, salt;
S11, dace are pickled: dace is cleaned to appearance, scale, from back, place breaks, and take out internal organ, and clean it up at each stroke of fish body both sides 3 cuttves, then adds vinegar, cooking wine, soy sauce, salt to mix thoroughly to pickle 8 minutes;
S12, raw material processing: Chinese prickly ash removes the base of a fruit, clean and cut, and chive, dried orange peel divide appraise and select wash clean to cut, and garlic peeling is all cut into end;
S13, the boiling of ginger green onion dace with black bean: dace is put into dish, add and clap broken fermented soya bean, dried orange peel end, garlic end and Chinese prickly ash end, put into steamer and steam 10 minutes, take out and sprinkle chopped spring onion.
Embodiment 3
A preparation method for dried orange peel dace with black bean, comprises following step:
S10, raw material are prepared: dace, Chinese prickly ash, chive, dried orange peel, garlic, fermented soya bean, vinegar, cooking wine, soy sauce, salt;
S11, dace are pickled: dace is cleaned to appearance, scale, from back, place breaks, and take out internal organ, and clean it up at each stroke of fish body both sides 4 cuttves, then adds vinegar, cooking wine, soy sauce, salt to mix thoroughly to pickle 10 minutes;
S12, raw material processing: Chinese prickly ash removes the base of a fruit, clean and cut, and chive, dried orange peel divide appraise and select wash clean to cut, and garlic peeling is all cut into end;
S13, the boiling of ginger green onion dace with black bean: dace is put into dish, add and clap broken fermented soya bean, dried orange peel end, garlic end and Chinese prickly ash end, put into steamer and steam 12 minutes, take out and sprinkle chopped spring onion.

Claims (5)

1. a preparation method for dried orange peel dace with black bean, is characterized in that, comprises following step:
S10, raw material are prepared: dace, Chinese prickly ash, chive, dried orange peel, garlic, fermented soya bean, vinegar, cooking wine, soy sauce, salt;
S11, dace are pickled: dace is cleaned to appearance, scale, from back, place breaks, and take out internal organ, and clean it up at each stroke of fish body both sides 2-5 cutter, then adds vinegar, cooking wine, soy sauce, salt to mix thoroughly to pickle;
S12, raw material processing: Chinese prickly ash removes the base of a fruit, clean and cut, and chive, dried orange peel divide appraise and select wash clean to cut, garlic peeling;
S13, the boiling of dried orange peel dace with black bean: dace is put into dish, add fermented soya bean, dried orange peel end, garlic end and Chinese prickly ash end, put into steamer and cook, take out and sprinkle chopped spring onion.
2. the preparation method of a kind of dried orange peel dace with black bean according to claim 1, is characterized in that, in step (S11), pickles 5-10 minute.
3. the preparation method of a kind of dried orange peel dace with black bean according to claim 1, is characterized in that, in step (S12), Chinese prickly ash, chive, dried orange peel, garlic are all cut into end.
4. the preparation method of a kind of dried orange peel dace with black bean according to claim 1, is characterized in that, in step (S13), fermented soya bean will be clapped broken.
5. the preparation method of a kind of dried orange peel dace with black bean according to claim 1, is characterized in that, in step (S13), in steamer, cooking the time is 8-12 minute.
CN201610010739.XA 2016-01-08 2016-01-08 Making method for dried tangerine or orange peel and fermented blank bean daces Pending CN105595230A (en)

Priority Applications (1)

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CN201610010739.XA CN105595230A (en) 2016-01-08 2016-01-08 Making method for dried tangerine or orange peel and fermented blank bean daces

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610010739.XA CN105595230A (en) 2016-01-08 2016-01-08 Making method for dried tangerine or orange peel and fermented blank bean daces

Publications (1)

Publication Number Publication Date
CN105595230A true CN105595230A (en) 2016-05-25

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106107632A (en) * 2016-08-10 2016-11-16 谢镜国 A kind of Cirrhina molitorella canned food
CN106261952A (en) * 2016-08-10 2017-01-04 谢镜国 A kind of preparation method of Cirrhina molitorella canned food

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103766962A (en) * 2014-01-14 2014-05-07 广东美味鲜调味食品有限公司 Preparation method for novel dace can with black beans
CN104664448A (en) * 2015-03-24 2015-06-03 蒋丁贵 Cooking method for butterfish with fermented soybean

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103766962A (en) * 2014-01-14 2014-05-07 广东美味鲜调味食品有限公司 Preparation method for novel dace can with black beans
CN104664448A (en) * 2015-03-24 2015-06-03 蒋丁贵 Cooking method for butterfish with fermented soybean

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
高志敏: "《生活巧法2188》", 30 September 1996, 北京:光明日报出版社 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106107632A (en) * 2016-08-10 2016-11-16 谢镜国 A kind of Cirrhina molitorella canned food
CN106261952A (en) * 2016-08-10 2017-01-04 谢镜国 A kind of preparation method of Cirrhina molitorella canned food

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Application publication date: 20160525