CN106490491A - A kind of crisp-fried fish and preparation method thereof - Google Patents
A kind of crisp-fried fish and preparation method thereof Download PDFInfo
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- CN106490491A CN106490491A CN201610967932.2A CN201610967932A CN106490491A CN 106490491 A CN106490491 A CN 106490491A CN 201610967932 A CN201610967932 A CN 201610967932A CN 106490491 A CN106490491 A CN 106490491A
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- 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
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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
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of crisp-fried fish, the weight portion including following raw materials according are constituted, major ingredient：750 1250 grams of fig powder, 400 600 grams of chop, 600 1000 grams of Spanish mackerel；Dispensing：600 1000 grams of lotus root, 10 15 grams of dry sea-tangle, 1,000 1750 grams of Chinese cabbage；Condiment：10 15 grams of green onion, 40 60 grams of ginger, 100 150 grams of salt, 200 304 grams of soy sauce, 125 180 grams of vinegar, 100 150 grams of cooking wine, Chinese prickly ash, chilli is each 20 100 grams, it is characteristic of the invention that crisp rotten taste is fragrant, unique flavor, fig is adopted for base-material, containing a large amount of amino acid, vitamin D, calcium, phosphorus, iron, zinc, selenium, superoxide dismutase, anthocyanidin, anti-aging material diastase, esterase, lipase, the natural nutrient substances such as protease, can be in order to 8 kinds of amino acid of supplementary needed by human body, eliminate human body " free radical ", Constipation, skin senescence, failure of memory, cardiovascular and cerebrovascular disease.
Description
Technical field
The present invention relates to the formula of food and preparation method, particularly a kind of crisp-fried fish and preparation method.
Background technology
Fig is moraceae plants, is both to eat fruit raw and a kind of Chinese medicine, contains brass, often in young fruit and leafiness
Eat and can reduce blood pressure, the protein content of fig fresh fruit is 0.6%-1%, and fat content is 0.1%-0.4%, its enzyme
Content is also compared with horn of plenty, containing enzymes such as anti-aging material diastase, SOD, esterase, lipase, protease, contained therein
A large amount of protease, SOD etc. can eliminate the illness such as the freckle, the senile plaque expelling that are caused by human body " free radical ", contained big in fruit
Measure food fiber to help digest, promote gastrointestinal peristalsis, have the effect of defaecation, dry fruit, crude fruit, the milk of mellow fruit
All there is clearing heat and detoxicating, defaecation diuresis, toxin-expelling and face nourishing, blood lipid-reducing blood sugar-decreasing and antitumor action, be a kind of optimal beauty food and medicament dual-purpose
Plant；And with the improvement of people's living standards, traditional decoct, stir-fry, salt, the edible way of matelote are difficult to meet people's counterpart
Sense, local flavor, nutrition and quick edible requirement, urgent need is a kind of can both to have met the various taste of people and requirement, can pass through again
The quick fish food that tonic promotes health.
Content of the invention
The purpose of the present invention:
The purpose of the present invention is aiming at the drawbacks described above that the mode of traditional food fish is present, there is provided a kind of special taste,
Instant edible, the crisp fish of beneficial health and preparation method.
The technical scheme is that：
A kind of crisp-fried fish, is characterized in that the weight portion composition for including following raw materials according, major ingredient：750-1250 gram of fig powder,
400-600 gram of chop, 600-1000 gram of Spanish mackerel；Dispensing：600-1000 gram of lotus root, 10-15 gram of dry sea-tangle, 1000-1750 gram of Chinese cabbage；
Condiment：10-15 gram of green onion, 40-60 gram of ginger, 100-150 gram of salt, 200-304 gram of soy sauce, 125-180 gram of vinegar, 100-15O gram of cooking wine,
Chinese prickly ash, chilli are each 20-100 gram.
A kind of crisp-fried fish, its preferred feedstock recipe ratio is:1000 grams of fig powder, 500 grams of chop, 750 grams of Spanish mackerel；Match somebody with somebody
Material:750 grams of lotus root, 12.5 grams of dry sea-tangle, 1500 grams of Chinese cabbage；Condiment：12.5 grams of green onion, 50 grams of ginger, 125 grams of salt, 250 grams of soy sauce, vinegar
150 grams, 125 grams of cooking wine, Chinese prickly ash 30g, chilli 30g.
A kind of preparation method of crisp-fried fish, is characterized in that:(1) by chop, Spanish mackerel, Chinese cabbage, lotus root, the dry sea-tangle side of being cut into section,
Spanish mackerel is cleaned and removes the five internal organs, enters oil cauldron and fries to medium rare, green onion, ginger segment, and mixes with lotus root, dry sea-tangle, Chinese cabbage even；(2) by fig
Powder, chop are emitted on the bottom of a pan, then put after lotus root, fish, Chinese cabbage, dry sea-tangle by layer, pour the soup stock that is modulated by condiment into, are put on fire
Boiling, stewes to 8-12 hours, removes cold；Cutting packaging is edible into disk
The present invention has the advantages and positive effects of：
It is characteristic of the invention that crisp rotten taste perfume, unique flavor, adopt fig for base-material, containing a large amount of amino acid, dimension life
Plain D, calcium, phosphorus, iron, zinc, selenium, superoxide dismutase, anthocyanidin, anti-aging material diastase, esterase, lipase, egg
The natural nutrient substances such as white enzyme, can be in order to 8 kinds of amino acid of supplementary needed by human body, elimination human body " free radical ", Constipation, skin
Skin aging, failure of memory, cardiovascular and cerebrovascular disease；Spanish mackerel contains abundant nutriment, its meat exquisiteness, delicious flavour, battalion
Support and enrich, containing nutrients such as abundant protein, vitamin A, mineral matters, while Spanish mackerel has tonifying Qi, puts down and cough effect, cough to weak
Breathing heavily has certain curative effect, also has and refreshes oneself and health care is waited for a long time food therapy function, and often to eat is empty to treating anaemia, early ageing, malnutrition, postpartum
The diseases such as weak and neurasthenia have certain auxiliary curative effect；The present invention can not only be used for restaurant's dish, can be processed into packaged food food again
With.
Specific embodiment
For making present disclosure be easier to be clearly understood, the present invention is done into one below according to specific embodiment
Step detailed description.
Embodiment 1：
Major ingredient is weighed by following weight portion:1000 grams of fig powder, 500 grams of chop, 750 grams of Spanish mackerel；Dispensing：750 grams of lotus root,
12.5 grams of dry sea-tangle, 1500 grams of Chinese cabbage；Condiment:12.5 grams of green onion, 50 grams of ginger, 125 grams of salt, 250 grams of soy sauce, 150 grams of vinegar, cooking wine
125 grams, 85 grams of white sugar, Chinese prickly ash 30g, chilli 30g.
First by chop, Spanish mackerel, Chinese cabbage, lotus root, the dry sea-tangle side of being cut into section, Spanish mackerel is cleaned and removes the five internal organs, enters oil cauldron and fries to fifty percent
Ripe, green onion, ginger segment, and mix with lotus root, dry sea-tangle, Chinese cabbage even；Then fig powder, chop are emitted on the bottom of a pan, then are put by layer
After lotus root, Spanish mackerel, Chinese cabbage, dry sea-tangle, the soup stock that is modulated by condiment being poured into, being put into boiling on fire, stewed to after 10 hours, warm fire stewes 40
Minute, remove cold.Cutting packaging is edible into disk.
Embodiment 2：
After increasing by 20 grams of Chinese prickly ash, 60 grams of chilli in the condiment of embodiment 1 respectively, other are filled a prescription with embodiment identical
And preparation method, spicy flavor can be formed.
Above one embodiment of the present of invention is described in detail, but the content has been only the preferable enforcement of the present invention
Example, it is impossible to be considered as limit the present invention practical range.All impartial changes that is made according to the present patent application scope and improvement
Deng, still all should belong to the present invention patent covering scope within.
Claims (3)
1. a kind of crisp-fried fish, is characterized in that the weight portion composition for including following raw materials according, major ingredient：750-1250 gram of fig powder, row
400-600 gram of bone, 600-1000 gram of Spanish mackerel；Dispensing：600-1000 gram of lotus root, 10-15 gram of dry sea-tangle, 1000-1750 gram of Chinese cabbage；Adjust
Material：10-15 gram of green onion, 40-60 gram of ginger, 100-150 gram of salt, 200-304 gram of soy sauce, 125-180 gram of vinegar, 100-150 gram of cooking wine, flower
Green pepper, chilli are each 20-100 gram.
2. a kind of crisp-fried fish according to claim 1, is characterized in that composition of raw materials ratio is:1000 grams of fig powder, chop
500 grams, 750 grams of Spanish mackerel；Dispensing:750 grams of lotus root, 12.5 grams of dry sea-tangle, 1500 grams of Chinese cabbage；Condiment：12.5 grams of green onion, 50 grams of ginger, salt
125 grams, 250 grams of soy sauce, 150 grams of vinegar, 125 grams of cooking wine, Chinese prickly ash 30g, chilli 30g.
3. a kind of preparation method of crisp-fried fish according to claim 1 and 2, is characterized in that:(1) by chop, Spanish mackerel, white
Dish, lotus root, the dry sea-tangle side of being cut into section, Spanish mackerel clean removes the five internal organs, enter oil cauldron and fry to medium rare, green onion, ginger segment, and with lotus root, dry sea-tangle,
Chinese cabbage is mixed even；(2) fig powder, chop are emitted on the bottom of a pan, then are put after lotus root, Spanish mackerel, Chinese cabbage, dry sea-tangle by layer, pour into by
The soup stock of condiment modulation, is put into boiling on fire, stewes to 8-12 hours, remove cold.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610967932.2A CN106490491A (en) | 2016-11-05 | 2016-11-05 | A kind of crisp-fried fish and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610967932.2A CN106490491A (en) | 2016-11-05 | 2016-11-05 | A kind of crisp-fried fish and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106490491A true CN106490491A (en) | 2017-03-15 |
Family
ID=58322742
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610967932.2A Pending CN106490491A (en) | 2016-11-05 | 2016-11-05 | A kind of crisp-fried fish and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106490491A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111165748A (en) * | 2018-11-12 | 2020-05-19 | 徐雷 | Preparation method of crisp fish |
-
2016
- 2016-11-05 CN CN201610967932.2A patent/CN106490491A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111165748A (en) * | 2018-11-12 | 2020-05-19 | 徐雷 | Preparation method of crisp fish |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170315 |
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| WD01 | Invention patent application deemed withdrawn after publication |