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 PDFInfo
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- 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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- China
- Prior art keywords
- dace
- orange peel
- dried orange
- preparation
- black bean
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Links
- 241000594011 Leuciscus leuciscus Species 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title abstract description 6
- 241000675108 Citrus tangerina Species 0.000 title abstract 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title abstract 3
- 244000046052 Phaseolus vulgaris Species 0.000 title abstract 3
- 238000002360 preparation method Methods 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 241001107116 Castanospermum australe Species 0.000 claims description 20
- 235000021279 black bean Nutrition 0.000 claims description 20
- 240000002234 Allium sativum Species 0.000 claims description 17
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 17
- 235000004611 garlic Nutrition 0.000 claims description 17
- 235000010469 Glycine max Nutrition 0.000 claims description 14
- 244000068988 Glycine max Species 0.000 claims description 14
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 235000021419 vinegar Nutrition 0.000 claims description 10
- 239000000052 vinegar Substances 0.000 claims description 10
- 241000251468 Actinopterygii Species 0.000 claims description 9
- 241000234282 Allium Species 0.000 claims description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 7
- 241001280436 Allium schoenoprasum Species 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 abstract description 5
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 208000026435 phlegm Diseases 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 206010000060 Abdominal distension Diseases 0.000 description 4
- 206010030113 Oedema Diseases 0.000 description 4
- 208000004880 Polyuria Diseases 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 235000006886 Zingiber officinale Nutrition 0.000 description 4
- 230000035619 diuresis Effects 0.000 description 4
- 235000008397 ginger Nutrition 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 230000002277 temperature effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
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
- 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
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.
Priority Applications (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 |
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 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610010739.XA Pending CN105595230A (en) | 2016-01-08 | 2016-01-08 | Making method for dried tangerine or orange peel and fermented blank bean daces |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105595230A (en) |
Cited By (2)
| 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)
| 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 |
-
2016
- 2016-01-08 CN CN201610010739.XA patent/CN105595230A/en active Pending
Patent Citations (2)
| 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)
| Title |
|---|
| 高志敏: "《生活巧法2188》", 30 September 1996, 北京：光明日报出版社 * |
Cited By (2)
| 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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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160525 |