CN106387717A - Method for processing Polyodonspathala - Google Patents
Method for processing Polyodonspathala Download PDFInfo
- Publication number
- CN106387717A CN106387717A CN201610827663.XA CN201610827663A CN106387717A CN 106387717 A CN106387717 A CN 106387717A CN 201610827663 A CN201610827663 A CN 201610827663A CN 106387717 A CN106387717 A CN 106387717A
- Authority
- CN
- China
- Prior art keywords
- fish
- duckbilled
- gram
- sweetbell redpepper
- polyodonspathala
- Prior art date
- 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.)
- Withdrawn
Links
- 238000000034 method Methods 0.000 title abstract description 5
- 238000012545 processing Methods 0.000 title abstract description 4
- 241000251468 Actinopterygii Species 0.000 claims abstract description 137
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 64
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 62
- 235000015067 sauces Nutrition 0.000 claims abstract description 41
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 38
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 33
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 33
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 29
- 235000021222 fish soup Nutrition 0.000 claims abstract description 28
- 241000237502 Ostreidae Species 0.000 claims abstract description 27
- 235000020636 oyster Nutrition 0.000 claims abstract description 27
- 235000013305 food Nutrition 0.000 claims abstract description 24
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229960003080 taurine Drugs 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 241000287828 Gallus gallus Species 0.000 claims abstract description 14
- 238000003672 processing method Methods 0.000 claims abstract description 13
- 238000001467 acupuncture Methods 0.000 claims abstract description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 56
- 241000227172 Eubotrys racemosa Species 0.000 claims description 56
- 239000001728 capsicum frutescens Substances 0.000 claims description 56
- 241000221377 Auricularia Species 0.000 claims description 29
- 229930006000 Sucrose Natural products 0.000 claims description 21
- 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 description 21
- 239000000796 flavoring agent Substances 0.000 claims description 18
- 235000019634 flavors Nutrition 0.000 claims description 17
- 235000014347 soups Nutrition 0.000 claims description 13
- 239000003921 oil Substances 0.000 claims description 12
- 230000002159 abnormal effect Effects 0.000 claims description 10
- 239000008157 edible vegetable oil Substances 0.000 claims description 8
- 240000002834 Paulownia tomentosa Species 0.000 claims description 6
- 235000010678 Paulownia tomentosa Nutrition 0.000 claims description 6
- 210000003097 mucus Anatomy 0.000 claims description 6
- 210000001835 viscera Anatomy 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 239000003085 diluting agent Substances 0.000 claims description 3
- 210000001015 abdomen Anatomy 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims description 2
- 244000005700 microbiome Species 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000000711 cancerogenic effect Effects 0.000 abstract description 2
- 230000018044 dehydration Effects 0.000 abstract description 2
- 238000006297 dehydration reaction Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- -1 soup-stock Substances 0.000 abstract description 2
- 240000002234 Allium sativum Species 0.000 abstract 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract 1
- 241000233866 Fungi Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 229910052799 carbon Inorganic materials 0.000 abstract 1
- 231100000315 carcinogenic Toxicity 0.000 abstract 1
- 239000003517 fume Substances 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 230000000813 microbial effect Effects 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 13
- 239000000686 essence Substances 0.000 description 12
- 235000002566 Capsicum Nutrition 0.000 description 8
- 238000013461 design Methods 0.000 description 8
- 239000002304 perfume Substances 0.000 description 8
- 101100008046 Caenorhabditis elegans cut-2 gene Proteins 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 7
- 230000003187 abdominal effect Effects 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 239000012895 dilution Substances 0.000 description 5
- 238000010790 dilution Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 4
- 241000272525 Anas platyrhynchos Species 0.000 description 4
- 241000208293 Capsicum Species 0.000 description 4
- 235000002567 Capsicum annuum Nutrition 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 4
- 241000722363 Piper Species 0.000 description 4
- 235000016761 Piper aduncum Nutrition 0.000 description 4
- 235000017804 Piper guineense Nutrition 0.000 description 4
- 235000008184 Piper nigrum Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 239000001390 capsicum minimum Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000004744 fabric Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 240000000599 Lentinula edodes Species 0.000 description 3
- 235000001715 Lentinula edodes Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000003796 beauty Effects 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 235000019082 Osmanthus Nutrition 0.000 description 2
- 241000333181 Osmanthus Species 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 241001474791 Proboscis Species 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 230000004641 brain development Effects 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000033001 locomotion Effects 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 230000007830 nerve conduction Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000003867 tiredness Effects 0.000 description 2
- 208000016255 tiredness Diseases 0.000 description 2
- 230000004382 visual function Effects 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 241000222065 Lycoperdon Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000768494 Polymorphum Species 0.000 description 1
- 241000252143 Polyodon spathula Species 0.000 description 1
- 210000001744 T-lymphocyte Anatomy 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 208000005946 Xerostomia Diseases 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000285940 beete Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000011222 chang cao shi Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- VPWFPZBFBFHIIL-UHFFFAOYSA-L disodium 4-[(4-methyl-2-sulfophenyl)diazenyl]-3-oxidonaphthalene-2-carboxylate Chemical compound [Na+].[Na+].[O-]S(=O)(=O)C1=CC(C)=CC=C1N=NC1=C(O)C(C([O-])=O)=CC2=CC=CC=C12 VPWFPZBFBFHIIL-UHFFFAOYSA-L 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000004833 fish glue Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000008303 genetic mechanism Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000013022 venting Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 210000002268 wool Anatomy 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
Abstract
The invention discloses a method for processing Polyodonspathala and belongs to the technical field of food processing. The Polyodonspathala food is prepared from Polyodonspathala, pleurotus eryngii, fresh mushrooms, red pimento, yellow pimento, green pimento, black fungus, ginger bud, garlic, chilli sauce, oyster sauce, table salt, sugar, taurine, fish soup powder, chicken extract, soup-stock, water starch, Guilin Sanhua liquor, EM original dew and tinfoil. The microbial EM original dew can remove a fishlike smell and odor of Polyodonspathala, eliminate harmful micro-organisms, resists decay and retains freshness. The use of acupuncture, salting and mechanical dehydration, excess water of the Polyodonspathala can be removed at the highest degree. The method does not damage skin, makes fish firm and delicious and improves quality. Compared with the traditional high oil consumption processing methods such as frying and baking, the method using tinfoil and an oven does not produce oil fume, reduces pollution, utilizes less oil, is free of carbon fire so that carcinogenic substances are avoided, does not damage Polyodonspathala nutrients, improves food quality, is good for health and realizes a unique and vivid food shape.
Description
Technical field
The invention belongs to the technical field of food processing, more particularly, to a kind of processing method of duckbilled fish.
Background technology
The duckbilled fish of local cultivation is the genetic mechanism for crop of ancient times paddlefish fish, very rare.Upper jaw mouth because of its fish
Not only flat but also long, grow about 26 cm than lower jaw, thus gain the name.Medium duckbilled fish weighs about 1500 grams, about 70 centimetres of total length,
Flat, eye is little, and whole body is without phosphorus, back Lycoperdon polymorphum Vitt, abdominal part white, fish tail fin jag, and fish body only has a gristle to reach in back
Afterbody is internal no sharp.Because this flesh of fish is many, bone is few and crisp, proboscis part is gristle, osseocolla source very abundant, rich in Fish
Various nutritional labelings it is easy to human consumption absorb.But duckbilled fish has a fatal weakness；Meat water content is larger, mouthfeel is continuous
Continuous, dilute soft, and lack the delicate flavour of fish.For overcoming this weakness, the application, through test of many times, is made for mouthfeel knot finally
Real, nutty, the full duckbilled fish delicacies of perfect colourm smell and taste.
Content of the invention
A kind of processing method of duckbilled fish, using duckbilled fish, Pleurotus eryngii, fresh mushroom, sweetbell redpepper, yellow sweetbell redpepper, green lamp
Cage green pepper, Auricularia, Rhizoma Zingiberis Recens bud, Bulbus Allii, Fructus Capsici sauce, Oyster sauce, Sal, white sugar, fish soup powder, chicken essence, soup, taurine, water-starch, osmanthus
Woods three-flower wine, EM original solution and tinfoil etc. are prepared from.
A kind of processing method of duckbilled fish, including step：
（1）Take the duckbilled fish 1 of at least more than 1300 grams of quality, appropriate EM original solution, duckbilled fish hara kiri, take out internal organs and fish
The gill, shaves abdomen black film, cleans leaching 10-20 minute in the EM original solution water of dilution and picks up dewatering, except fishy smell, abnormal flavour and mucus.
（2）Take appropriate Sal, hole depth of having an acupuncture treatment on duckbilled fish tissue to the position of spine, embrocate on duckbilled fish by Sal,
Rinsed with water after standing 1-3 hour, put into dewaterer processed 5-10 minute.
（3）Take appropriate Oyster sauce, fish soup powder, tinfoil, duckbilled fish is smeared uniformly by Oyster sauce and fish soup powder, the upper jaw of duckbilled fish,
Fish tail and fish body wrap tinfoil respectively, are respectively put into baking box baking.
（4）Take 200-400 gram of Pleurotus eryngii, 50-150 gram of fresh mushroom, 100-300 gram of sweetbell redpepper, yellow sweetbell redpepper 100-300
Gram, blue or green 100-300 gram of sweetbell redpepper, 30-90 gram of Auricularia, 60-180 gram of Rhizoma Zingiberis Recens bud, appropriate Bulbus Allii, red, yellow, blue or green sweetbell redpepper is distinguished
Cut 2 green pepper circles stand-by, it is stand-by that remaining sweetbell redpepper and Rhizoma Zingiberis Recens bud are cut into strand shape, Pleurotus eryngii, fresh mushroom and Auricularia section, greatly
Bulbus Allii section is divided into 2 parts.
（5）Take Bulbus Allii, micro taurine, appropriate edible oil, Oyster sauce, Sal, white sugar, chicken essence, water-starch and Guilin three-flower wine,
Put into Bulbus Allii in heat oil pot, Pleurotus eryngii, fresh mushroom are fried together with Auricularia, add Oyster sauce, Sal, white sugar, taurine, chicken essence,
Water-starch and Guilin three-flower wine fry and go up video disc, and the good duckbilled fish of baking is amplified in dish, and the duckbilled fish upper jaw erects to be used by fish head
Fixation piled up by Pleurotus eryngii in dish, fresh mushroom and Auricularia, and fish tail is put the padded one-tenth of rear portion Pleurotus eryngii and lifted up shape.
（6）Take Bulbus Allii, appropriate edible oil, Sal, Fructus Capsici sauce, soup, fish soup powder, white sugar, water-starch and Guilin three-flower wine,
Put into Bulbus Allii in heat oil pot and perfume fried by Fructus Capsici sauce, put into red, yellow, blue or green sweetbell redpepper silk and fry together with Rhizoma Zingiberis Recens bud silk, add Sal, fish soup
Powder, white sugar, soup, water-starch and Guilin three-flower wine shovel out bedding with duckbilled fish after frying, in order cyan, yellow, red
6 sweetbell redpepper snares of color are in the upper jaw that duckbilled fish is holded up, relative with the fish tail lifted up, integrated original in style food beautiful scenery.
The technical measures of the present invention
A kind of processing method of duckbilled fish, using raw material be：At least more than 1300 grams of 1 weight of duckbilled fish, Pleurotus eryngii 200-400
Gram, 50-150 gram of fresh mushroom, 100-300 gram of sweetbell redpepper, yellow 100-300 gram of sweetbell redpepper, blue or green 100-300 gram of sweetbell redpepper, black wood
30-90 gram of ear, 60-180 gram of Rhizoma Zingiberis Recens bud, appropriate Bulbus Allii, appropriate Fructus Capsici sauce, Oyster sauce are on demand using, edible oil on demand using, Sal on demand
Using, white sugar on demand using, fish soup powder on demand using, appropriate chicken essence, taurine be micro, appropriate water-starch, appropriate soup, Guilin
Three-flower wine on demand using, EM original solution on demand using, tinfoil connects needs to use.
By duckbilled fish hara kiri, take out internal organs and the fish gill, shave abdominal part black film, the EM putting into dilution after clean blood stains is former
Soak 10-20 minute in dew and pick up dewatering, remove fishy smell, abnormal flavour and mucus.
Prick pin hole on duckbilled fish body muscle, be deep to the position of spine, appropriate Sal is embrocated in fish body, stands 1-3
Hour, allow the moisture of fish body after oozing out, sling fish to be rinsed with water, put in cloth bag and tie, then divided with dewaterer dewatered and washed.
Cut the upper jaw of duckbilled fish length length and the appropriate Oyster sauce of fish tail part smeared uniformly with fish soup powder, wrapped with tinfoil,
Put into baking box by food size design temperature and time baking.Duckbilled fish fish body is smeared uniform use with appropriate Oyster sauce and fish soup powder
Tinfoil is wrapped, and designs the temperature and time baking of baking box by meat thickness, becomes golden yellow color, goluptious roast duck mouth fish.
Sweetbell redpepper is cut 2 Capsicum tetragonum circles stand-by, yellow sweetbell redpepper is cut 2 yellow pepper circles stand-by, blue or green sweetbell redpepper is cut
Lower 2 Capsicum annuum L. circles are stand-by, remaining red, yellow, blue or green sweetbell redpepper and Rhizoma Zingiberis Recens bud are cut into strand shape stand-by.By Pleurotus eryngii, fresh mushroom and
Soaked Auricularia section, 2 parts of Bulbus Allii section point.Put into 1 portion of Bulbus Allii and fry perfume in intense fire oil cauldron, put into the Fructus Pruni Bao cutting
Mushroom, fresh mushroom are fried together with Auricularia, and add micro taurine, appropriate chicken essence, Oyster sauce, Sal, white sugar, water-starch and osmanthus
Woods three-flower wine fries goes up video disc, and good duckbilled fish is amplified in dish for baking, and the duckbilled fish upper jaw is holded up in the dish of fish head side
Fixation piled up by Pleurotus eryngii, fresh mushroom, Auricularia, and fish tail is put the rear portion padded one-tenth of a little Pleurotus eryngii and lifted up shape.Oil cauldron in intense fire
In put into Bulbus Allii and Fructus Capsici sauce and fry fragrant, place into red, yellow, the blue or green sweetbell redpepper silk cutting and fry together with Rhizoma Zingiberis Recens bud silk, and add appropriate
Fish soup powder, white sugar, soup and Guilin three-flower wine, quick fry after shovel out bedding with duckbilled fish.Finally, in order by green grass or young crops
Color, yellow, red sweetbell redpepper snare are in the high upper jaw holded up of duckbilled fish, relative with the fish tail lifted up, fragrant gorgeous
Brilliant roasting full fish, is integrated with the food beautiful scenery of unique lattice, makes one love and does not apply one's chopsticks to the food.
EM original solution diluent is EM original solution with water by 1：The mixed liquor of 180 times of ratios.
Beneficial effects of the present invention
1. adopt microorganism EM original solution to release the fishy smell of duckbilled fish and other abnormal flavour, harmful microorganism, anti-corrosion guarantor can be eliminated
Fresh, extend shelf lives.This product has tart flavour, with vinegar, also need not can obtain the flavour of harmony in the cooking.Taurine is beneficial to baby children
Youngster's brain development, nerve conduction, perfect, calcium the absorption of visual function and the absorption of lipid material.To brain overwork, motion and
Work overwork person can allaying tiredness.Add taurine can also increase nutritional health function, and improve food palatant.
2. adopt acupuncture, salted and mechanical dehydration method can be with excessive water in top ground venting duckbilled fish body
Point, and not injured skin, make meat solid good to eat, significantly improve quality.Add fish soup powder and Oyster sauce to pickle, change further
Seafood taste that is kind and improve duckbilled fish, adds Guilin three-flower wine can eliminate abnormal flavour, so that food aroma is assailed the nostrils, attract appetite.
3. compared with the processing methods such as pan-fried, the fried, baking of traditional heavy wool, using the preparation method of tinfoil and baking box, oil-free
Cigarette, reduces pollution, less with oil, carbon-free fire, it is to avoid the generation of carcinogen.Do not damage the nutrient substance of duckbilled fish, improve food
Quality, is made that unique lively beautiful scenery moulding.
4. Pleurotus eryngii, fresh mushroom, sweetbell redpepper, blue or green sweetbell redpepper, Auricularia, Rhizoma Zingiberis Recens bud etc. are nutritious, and collocation is gorgeous with ornaments
Beautiful ingenious, to healthy and helpful, color tool is complete, has enjoying value.Using cleverly environmental protection processing method, will be continuous dilute soft
It is solid that duckbilled fish makes mouthfeel, not easy fracture, chews, fresh perfume flavour food, and preserves the abundant nutrition of duckbilled fish.
Specific embodiment
Embodiment 1
A kind of processing method of duckbilled fish, using raw material be：At least more than 1300 grams of 1 weight of duckbilled fish, 200 grams of Pleurotus eryngii,
50 grams of fresh mushroom, 100 grams of sweetbell redpepper, yellow 100 grams of sweetbell redpepper, blue or green 100 grams of sweetbell redpepper, 30 grams of Auricularia, 60 grams of Rhizoma Zingiberis Recens bud, Bulbus Allii
In right amount, appropriate Fructus Capsici sauce, Oyster sauce are pressed using, fish soup powder using, white sugar using, Sal on demand on demand on demand using, edible oil on demand
Need to use, taurine is micro, appropriate chicken essence, appropriate water-starch, appropriate soup, Guilin three-flower wine on demand using, EM original solution on demand
Used on demand using, tinfoil.
By duckbilled fish hara kiri, take out internal organs and the fish gill, shave abdominal part black film, the EM putting into dilution after clean blood stains is former
Soak 10-20 minute in dew and pick up dewatering, remove fishy smell, other abnormal flavour and mucus.
On duckbilled fish body muscle, acupuncture treatment hole depth, to the position of spine, appropriate Sal is embrocated in fish body, and 1-3 is little for standing
When, allow the moisture of fish body after oozing out, sling fish to be rinsed with water, put in cloth bag and tie, then divided with dewaterer dewatered and washed.
Cut the upper jaw of duckbilled fish length length and the appropriate Oyster sauce of fish tail part smeared uniformly with fish soup powder, wrapped with tinfoil,
Put into baking box by food size design temperature and time baking.Duckbilled fish fish body is smeared uniform use with appropriate Oyster sauce and fish soup powder
Tinfoil is wrapped, and designs the temperature and time baking of baking box by meat thickness, becomes golden yellow color, goluptious roast duck mouth fish.
Sweetbell redpepper is cut 2 Capsicum tetragonum circles stand-by, yellow sweetbell redpepper is cut that 2 yellow pepper circles are stand-by, cuts blue or green sweetbell redpepper
Lower 2 Capsicum annuum L. circles are stand-by, remaining red, yellow, blue or green sweetbell redpepper and Rhizoma Zingiberis Recens bud are cut into strand shape stand-by.By Pleurotus eryngii, fresh mushroom and
Soaked Auricularia section, 2 parts of Bulbus Allii section point.Put into Bulbus Allii and fry perfume in intense fire oil cauldron, put into the Pleurotus eryngii cutting fresh
Lentinus Edodess are fried together with Auricularia, and add micro taurine, appropriate chicken essence, Oyster sauce, Sal, white sugar, water-starch and Guilin three
Dinner party with singsong girls in attendance fries goes up video disc, and good duckbilled fish is amplified in dish for baking, and the duckbilled fish upper jaw is holded up the Fructus Pruni Bao in the dish of fish head side
Fixation piled up by mushroom fresh mushroom Auricularia, and fish tail is put the rear portion padded one-tenth of a little Pleurotus eryngii and lifted up shape.The oil cauldron of intense fire is put into
Perfume fried by Bulbus Allii and Fructus Capsici sauce, places into red, yellow, the blue or green sweetbell redpepper silk cutting and fries together with Rhizoma Zingiberis Recens bud silk, and adds appropriate fish soup
Powder, white sugar, soup and Guilin three-flower wine, shovel out bedding with duckbilled fish after quick stir-fry.Finally, in order cyan, yellow,
6 red sweetbell redpepper snares are in the high upper jaw holded up of duckbilled fish, relative with the fish tail lifted up, fragrant of dazzling beauty
Bake full fish, be integrated with the food beautiful scenery of unique lattice, make one love and do not apply one's chopsticks to the food.
Embodiment 2
A kind of processing method of duckbilled fish, using raw material be：At least more than 1400 grams of 1 weight of duckbilled fish, 300 grams of Pleurotus eryngii,
100 grams of fresh mushroom, 200 grams of sweetbell redpepper, yellow 200 grams of sweetbell redpepper, blue or green 200 grams of sweetbell redpepper, 60 grams of Auricularia, 120 grams of Rhizoma Zingiberis Recens bud, big
Appropriate Bulbus Allii, appropriate Fructus Capsici sauce, Oyster sauce on demand using, edible oil on demand using, Sal on demand using, white sugar on demand using, fish soup powder
On demand using, taurine is micro, appropriate chicken essence, appropriate water-starch, appropriate soup, Guilin three-flower wine pressed using, EM original solution on demand
Use, tinfoil is needed to use on demand.
By duckbilled fish hara kiri, take out internal organs and the fish gill, shave abdominal part black film, the EM putting into dilution after clean blood stains is former
Soak 10-20 minute in dew and pick up dewatering, remove fishy smell, abnormal flavour and mucus.
On duckbilled fish body muscle, acupuncture treatment hole depth, to the position of spine, appropriate Sal is embrocated in fish body, and 1-3 is little for standing
When, allow the moisture of fish body after oozing out, sling fish to be rinsed with water, put in cloth bag and tie, then divided with dewaterer dewatered and washed.
Cut the upper jaw of duckbilled fish length length and the appropriate Oyster sauce of fish tail part smeared uniformly with fish soup powder, wrapped with tinfoil,
Put into baking box by food size design temperature and time baking.Duckbilled fish fish body is smeared uniform use with appropriate Oyster sauce and fish soup powder
Tinfoil is wrapped, and designs the temperature and time baking of baking box by meat thickness, becomes golden yellow color, goluptious roast duck mouth fish.
Sweetbell redpepper is cut 2 Capsicum tetragonum circles stand-by, yellow sweetbell redpepper is cut 2 yellow pepper circles stand-by, blue or green sweetbell redpepper is cut
Lower 2 Capsicum annuum L. circles are stand-by, remaining red, yellow, blue or green sweetbell redpepper and Rhizoma Zingiberis Recens bud are cut into strand shape stand-by.By Pleurotus eryngii, fresh mushroom and
Soaked Auricularia section, 2 parts of Bulbus Allii section point.Put into Bulbus Allii and fry fragrant in intense fire oil cauldron, put into the Pleurotus eryngii cutting, fresh
Lentinus Edodess are fried together with Auricularia, and add micro taurine, appropriate chicken essence, Oyster sauce, Sal, white sugar, water-starch and Guilin three
Dinner party with singsong girls in attendance fries goes up video disc, and good duckbilled fish is amplified in dish for baking, and the duckbilled fish upper jaw is holded up the Fructus Pruni Bao in the dish of fish head side
Fixation piled up by mushroom, fresh mushroom Auricularia, and fish tail is put the rear portion padded one-tenth of a little Pleurotus eryngii and lifted up shape.The oil cauldron of intense fire is put into
Perfume fried by Bulbus Allii and Fructus Capsici sauce, places into red, yellow, the blue or green sweetbell redpepper silk cutting and fries together with Rhizoma Zingiberis Recens bud silk, and adds appropriate fish soup
Powder, white sugar, soup and Guilin three-flower wine, shovel out bedding with duckbilled fish after quick stir-fry.Finally, in order cyan, yellow,
6 red sweetbell redpepper snares are in the high upper jaw holded up of duckbilled fish, relative with the fish tail lifted up, fragrant of dazzling beauty
Bake full fish, be integrated with the food beautiful scenery of unique lattice, make one love and do not apply one's chopsticks to the food.
Embodiment 3
A kind of processing method of duckbilled fish, using raw material be：At least more than 1500 grams of 1 weight of duckbilled fish, 400 grams of Pleurotus eryngii,
150 grams of fresh mushroom, 300 grams of sweetbell redpepper, yellow 300 grams of sweetbell redpepper, blue or green 300 grams of sweetbell redpepper, 90 grams of Auricularia, 180 grams of Rhizoma Zingiberis Recens bud, big
Appropriate Bulbus Allii, appropriate Fructus Capsici sauce, Oyster sauce on demand using, edible oil on demand using, Sal on demand using, white sugar on demand using, fish soup powder
On demand using, taurine is micro, appropriate chicken essence, appropriate water-starch, appropriate soup, Guilin three-flower wine pressed using, EM original solution on demand
Use, tinfoil is needed to use on demand.
By duckbilled fish hara kiri, take out internal organs and the fish gill, shave abdominal part black film, the EM putting into dilution after clean blood stains is former
Soak 10-20 minute in dew and pick up dewatering, remove fishy smell, abnormal flavour and mucus.
On duckbilled fish body muscle, acupuncture treatment hole depth, to the position of spine, appropriate Sal is embrocated in fish body, and 1-3 is little for standing
When, allow the moisture of fish body after oozing out, sling fish to be rinsed with water, put in cloth bag and tie, then divided with dewaterer dewatered and washed.
Cut the upper jaw of duckbilled fish length length and the appropriate Oyster sauce of fish tail part smeared uniformly with fish soup powder, wrapped with tinfoil,
Put into baking box by food size design temperature and time baking.Duckbilled fish fish body is smeared uniform use with appropriate Oyster sauce and fish soup powder
Tinfoil is wrapped, and designs the temperature and time baking of baking box by meat thickness, becomes golden yellow color, goluptious roast duck mouth fish.
Sweetbell redpepper is cut 2 Capsicum tetragonum circles stand-by, yellow sweetbell redpepper is cut that 2 yellow pepper circles are stand-by, cuts blue or green sweetbell redpepper
Lower 2 Capsicum annuum L. circles are stand-by, remaining red, yellow, blue or green sweetbell redpepper and Rhizoma Zingiberis Recens bud are cut into strand shape stand-by.By Pleurotus eryngii, fresh mushroom and
Soaked Auricularia section, 2 parts of Bulbus Allii section point.Put into Bulbus Allii and fry perfume in intense fire oil cauldron, put into the Pleurotus eryngii cutting, fresh
Lentinus Edodess are fried together with Auricularia, and add micro taurine, appropriate chicken essence, Oyster sauce, Sal, white sugar, water-starch and Guilin three
Dinner party with singsong girls in attendance fries goes up video disc, and good duckbilled fish is amplified in dish for baking, and the duckbilled fish upper jaw is holded up the Fructus Pruni Bao in the dish of fish head side
Fixation piled up by mushroom fresh mushroom Auricularia, and fish tail is put the rear portion padded one-tenth of a little Pleurotus eryngii and lifted up shape.The oil cauldron of intense fire is put into
Perfume fried by Bulbus Allii and Fructus Capsici sauce, places into red, yellow, the blue or green sweetbell redpepper silk cutting and fries together with Rhizoma Zingiberis Recens bud silk, and adds appropriate fish soup
Powder, white sugar, soup and Guilin three-flower wine, quick fry after shovel out bedding with duckbilled fish, finally, in order cyan, yellow,
6 red sweetbell redpepper snares are in the high upper jaw holded up of duckbilled fish, relative with the fish tail lifted up, fragrant of dazzling beauty
Bake full fish, be integrated with the food beautiful scenery of unique lattice, make one love and do not apply one's chopsticks to the food.
Wherein, the Main Ingredients and Appearance effect of part raw material is as follows：
Duckbilled fishiness is sweet, light.Rich in proteins, all kinds of trace element, calcic, magnesium, ferrum, phosphorus, fat, ash, multivitamin
Deng.It is gristle in its proboscis, containing abundant calcium and osseocolla source material.Meat boniness is few, is suitable for old man, child and tooth defective
Personage eat, or make fish glue, fish pill eat.
Pleurotus eryngii：Also known as pleurotus eryngii, because there being the almond flavor of happiness, it is referred to as Pleurotus eryngii, bacterial context is plump, quality is crisp
Tender, delicious flavour, mouthfeel are fabulous.Pleurotus eryngii nutrition very abundant, in dry mushroom, vegetable protein content is up to 25.4%, contains 18
Plant aminoacid, containing multivitamin, also contain the polysaccharide that can improve body immunity, anti-cancer and antitumaous effect.During it is with gastrointestinal
Bacillus bifiduss one work, there is good facilitating digestion, absorption function, be excellent cosmetic health product.There are fresh goods in market
Supply.
Auricularia：Also known as Auricularia.Main Ingredients and Appearance has 3 kinds of Auricularia polysaccharides, and one is acid heteroglycan, and one is low molecule branch knot
The beta glucan of structure, another no physiologically active of the beta glucan for multiple-limb.Physiological function, 1. antioxidation, there is removing free radical
Ability.2. there is regulation blood glucose, dropping hypoglycemic effect .3. has function of tumor inhibition, and water solublity Auricularia polycose is to solid tumor
The suppression ratio of S-180 reaches 89% (200mg/kg).
Fructus Capsici, sweetbell redpepper, blue or green sweetbell redpepper：Containing abundant vitamin C, Vitamin E, vitamin K, vitamin B1, dimension life
Plain B2, carotene, capsaicin, several mineral materials etc.
Guilin three-flower wine is the flourishing long time genuine best brand of product in hazard prevention, and sorting is pure, and mouthfeel is pleasant, strong fragrance,
Abnormal flavour can be eliminated, exorcise evil spirits gas, add fragrant increasing delicious.
Taurine：For white crystals or crystalline powder, the micro- acid of odorless, taste, water solublity.Beneficial to infant brain development,
Nerve conduction, perfect, calcium the absorption of visual function and the absorption of lipid material.To brain overwork, motion and work overwork person
Can allaying tiredness.Maintain and normally regard function, keep vision to need enough taurines.Enhance immunity, can improve T cell and
Lymphopoiesis etc. act on.Taurine participates in Endocrine Activity a series of uniquenesses to cardiovascular system.Taurine
Also there is good function of gallbladder promoting, liver protection and Detoxication.
Fish soup powder is the concentration fishiness flavouring agent being processed into through science with fresh fish, not xerostomia after food, with sweet and sour flavor containing fresh fish
Delicious.
EM original solution：Belong to acid, EM original solution is microorganism beneficial bacteria agent, has widely excellent effect, can be eliminated with anti-inflammation and sterilization
Stench abnormal flavour, anti-corrosive fresh-keeping, decompose poisonous and harmful substance, also help animals and plants eliminate disease healthy growth, people can within
Take external, advantage of preventing and curing diseases is numerous.EM original solution is optimum function bacterium colony, is had special work(in various fields
Necessary service can be provided for it.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Any modification, equivalent and improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (2)
1. a kind of processing method of duckbilled fish is it is characterised in that include step：
（1）Take the duckbilled fish 1 of at least more than 1300 grams of quality, duckbilled fish hara kiri takes out internal organs and the fish gill, shaves abdomen
Black film, cleans and puts in EM original solution diluent leaching 10-20 minute and pick up dewatering, except fishy smell, abnormal flavour and mucus,
（2）Take appropriate Sal, hole depth of having an acupuncture treatment on duckbilled fish tissue to the position of spine, embrocate on duckbilled fish by Sal, standing
Rinsed with water after 1-3 hour, put into dewaterer processed 5-10 minute,
（3）Take appropriate Oyster sauce, fish soup powder, tinfoil, duckbilled fish is smeared uniformly by Oyster sauce and fish soup powder, the upper jaw of duckbilled fish, fish tail
And fish body wraps tinfoil respectively, it is respectively put into baking box baking,
（4）Take 200-400 gram of Pleurotus eryngii, 50-150 gram of fresh mushroom, 100-300 gram of sweetbell redpepper, yellow 100-300 gram of sweetbell redpepper,
Red, yellow, blue or green sweetbell redpepper, is cut appropriate Bulbus Allii by 100-300 gram of blue or green sweetbell redpepper, 30-90 gram of Auricularia, 60-180 gram of Rhizoma Zingiberis Recens bud respectively
Lower 2 green pepper circles are stand-by, and it is stand-by that remaining sweetbell redpepper and Rhizoma Zingiberis Recens bud are cut into strand shape, Pleurotus eryngii, fresh mushroom and Auricularia section, Bulbus Allii
Section is divided into 2 parts,
（5）Take appropriate Bulbus Allii, micro taurine, appropriate edible oil, Oyster sauce, Sal, white sugar, chicken essence, water-starch and Guilin three-flower wine,
Put into Bulbus Allii in heat oil pot, Pleurotus eryngii, fresh mushroom are fried together with Auricularia, add Oyster sauce, Sal, white sugar, taurine, chicken essence,
Water-starch and Guilin three-flower wine fry and go up video disc, and the good duckbilled fish of baking is amplified in dish, and the duckbilled fish upper jaw erects to be used by fish head
In dish, fixation piled up by Pleurotus eryngii, fresh mushroom and Auricularia, and fish tail is put the padded one-tenth of rear portion Pleurotus eryngii and lifted up shape,
（6）Take appropriate Bulbus Allii, edible oil, Sal, Fructus Capsici sauce, soup, fish soup powder, white sugar, water-starch and Guilin three-flower wine, deep fat
Put into Bulbus Allii and Fructus Capsici sauce in pot and fry fragrant, put into red, yellow, blue or green sweetbell redpepper silk and fry together with Rhizoma Zingiberis Recens bud silk, add Sal, fish soup powder,
White sugar, soup, water-starch and Guilin three-flower wine shovel out bedding with duckbilled fish after frying, in order respectively by cyan, yellow,
Red sweetbell redpepper snare in the upper jaw that duckbilled fish is holded up, integrated original in style food beautiful scenery relative with the fish tail lifted up.
2. according to claim 1 a kind of processing method of duckbilled fish it is characterised in that EM original solution diluent be EM original solution with
Water presses 1：The mixed liquor of 180 times of ratios.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610827663.XA CN106387717A (en) | 2016-09-18 | 2016-09-18 | Method for processing Polyodonspathala |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610827663.XA CN106387717A (en) | 2016-09-18 | 2016-09-18 | Method for processing Polyodonspathala |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387717A true CN106387717A (en) | 2017-02-15 |
Family
ID=57997657
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610827663.XA Withdrawn CN106387717A (en) | 2016-09-18 | 2016-09-18 | Method for processing Polyodonspathala |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106387717A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874161A (en) * | 2017-11-24 | 2018-04-06 | 上海海洋大学 | A kind of preparation method of spicy flesh of fish dish product |
-
2016
- 2016-09-18 CN CN201610827663.XA patent/CN106387717A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874161A (en) * | 2017-11-24 | 2018-04-06 | 上海海洋大学 | A kind of preparation method of spicy flesh of fish dish product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100666335B1 (en) | Sulfur duck nutritional porridge meal using perilla oil and a glutinous rice and process for preparation thereof | |
| KR101736011B1 (en) | cooking method of whole chicken | |
| KR102132334B1 (en) | A sauce composition for removing off-flavor of meats or fishes and a method for removing off-flavor of meats or fishes by using the same | |
| KR101730794B1 (en) | Method for producing heachentang and the heachentang | |
| KR102051091B1 (en) | Chopped noodle and the manufacturing method for the same | |
| KR101016319B1 (en) | Manufacturing method of fried seasoning ribs using pine-needle | |
| CN102370155A (en) | Wild vegetable sauce | |
| CN108041146A (en) | A kind of peacock meat sootiness cured meat and fish and preparation method thereof | |
| KR20140053069A (en) | The making method globefish and herb cine and mushroom soup | |
| KR101499066B1 (en) | Freeze-Thaw Dried Walleye Pollack with Sweet and Sour Sauce, and Method for Manufacturing The Same | |
| KR20130056577A (en) | Source for smoke food | |
| CN106387717A (en) | Method for processing Polyodonspathala | |
| KR20160008257A (en) | Method for manufacturing crab preserved in soy sauce with lotus leaf and mushroom (pine mushroom & imbricated hydnum) | |
| KR20100041001A (en) | Raw fish soybean paste making a way | |
| KR100219300B1 (en) | Processing method of fermented bamboo shoot food | |
| KR102042514B1 (en) | Ell ripening sauce and thereof ripening method | |
| KR101695303B1 (en) | Spicy cream sauce using fermented shrimp and oyster, and manufacturing method thereof | |
| KR20080102122A (en) | The method for making aging meat using phellinus linteus and product thereof | |
| KR100994440B1 (en) | METHOD FOR PRODUCING FUNCTIONAL READY-TO-EAT SMOKED GULBI CONTAINING γ-LINOLENIC ACID AND OCTACOSANOL | |
| CN101675785A (en) | Dried lily flower pickles | |
| KR100473344B1 (en) | Method of processing sulfur duck for roasting using yellow-mud | |
| KR100936720B1 (en) | Cuttlefish similar with roast meat and process for preparing the same | |
| KR102486327B1 (en) | Chitosan seasoning method | |
| KR102596821B1 (en) | Method for manufacturing sausage using chicken leg meat and sausage produced thereby | |
| KR101977907B1 (en) | Manufacturing method of grilled miichthys miiuy using miichthys miiuy marinade |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170215 |
|
| WW01 | Invention patent application withdrawn after publication |