CN107048313A - A kind of fish culinary art dispensing - Google Patents
A kind of fish culinary art dispensing Download PDFInfo
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- CN107048313A CN107048313A CN201710190646.4A CN201710190646A CN107048313A CN 107048313 A CN107048313 A CN 107048313A CN 201710190646 A CN201710190646 A CN 201710190646A CN 107048313 A CN107048313 A CN 107048313A
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Abstract
A kind of fish culinary art dispensing, including edible oil 40 50%, bubble green pepper 20 30%, old ginger 5 8%, garlic 5 8%, white wine 0.5 2%, steep ginger 5 15%, and various dried spices, the dried spice includes numb green pepper 1%, anise 0.2 0.3%, kaempferia galamga 0.1 0.3%, tsaoko 0.1 0.3%, fragrant fruit 0.1 0.3%, fructus amomi 0.2 0.4%, White Chloe 0.1 0.3%, galingal 0.05 0.1%, dried orange peel 0.1 0.2%, the % of fennel seeds 0.2 0.4, pepper 0.1 0.3%, spiceleaf 0.1 0.3%, clever grass 0.2 0.4%, murraya paniculataJack 0.2 0.4%, cassia bark 0.1 0.3%, nutmeg 0.1 0.3%, red cool 0.2 0.4%, cloves 0.2 0.4%, Yellow Fructus Gardeniae 0.1 0.3%, the root of Dahurain angelica 0.1 0.3%, Lemongrass 0.1 0.3%, wide perfume 0.1 0.3%.The suitable fast cooking of the present invention, and the fishy smell of fresh fish can be removed, present invention reduces sodium ion and grease intake, meet modern nutriology standard, and with certain dietotherapy effect.
Description
Technical field
The invention belongs to culinary area, it is related to a kind of cooking supplementary, and in particular to a kind of fish culinary art dispensing.
Background technology
Fish is one of most common food materials on dining table, and the cooking methods of fish have many kinds, and pan-fried, stir-fry, steaming, fried etc. can be used
In the culinary art of fish, fish is a basic demand in fish cooking process due to itself there is stink smell, the deodorization of fish, as the modern times are raw
The quickening that movable joint is played, wishes to reduce as far as possible for cooking time, and new want is proposed to the natural of dispensing, less salt low fat etc.
Ask.
The content of the invention
To develop a kind of less salt low fat, and the method for energy fast cooking fresh fish, used the invention discloses a kind of culinary art of fish
Dispensing.
Fish culinary art dispensing of the present invention, including edible oil 40-50%, bubble green pepper 20-30%, old ginger 5-8%, garlic 5-8%, in vain
Wine 0.5-2%, steeps ginger 5-15%, and various dried spices, and the dried spice includes numb green pepper 1%, anistree 0.2-0.3%, kaempferia galamga 0.1-
0.3%, tsaoko 0.1-0.3%, fragrant fruit 0.1-0.3%, fructus amomi 0.2-0.4%, White Chloe 0.1-0.3%, galingal 0.05-0.1%, dried orange peel
0.1-0.2%, fennel seeds 0.2-0.4 %, pepper 0.1-0.3%, spiceleaf 0.1-0.3%, clever grass 0.2-0.4%, murraya paniculataJack 0.2-
0.4%, cassia bark 0.1-0.3%, nutmeg 0.1-0.3%, red cool 0.2-0.4%, cloves 0.2-0.4%, Yellow Fructus Gardeniae 0.1-0.3%, in vain
Root of Dahurian angelica 0.1-0.3%, Lemongrass 0.1-0.3%, wide perfume 0.1-0.3%, above percentage are weight percentage.
It is preferred that, in addition to vanilla 0.1-0.3%, the vanilla be in peppermint, lavender or rosemary any one or
It is a variety of.
It is preferred that, the white wine is more than 55 degree of white wine.
Using fish culinary art dispensing of the present invention, possesses following superiority：
The suitable fast cooking of the one, present invention, more than ten minutes of heating in hot pot are put into by fresh fish or the flesh of fish being cooked in the lump with dispensing
That is edible, and can remove the fishy smell of fresh fish, cooks the obtained spicy fresh perfume (or spice) of the flesh of fish, fine and tender taste.
The high sodium product such as salt, soy sauce, monosodium glutamate is not used in two, dispensings of the present invention as condiment, and with various spices
Instead of reducing sodium ion intake, meeting modern nutriology standard.
The use ratio of edible oil is significantly reduced in three, dispensings, while guarantee fish is fully heated and becomes ripe, is obtained
Fat content is reduced more in the past in vegetable, cooking method more health-nutrition.
Contain a variety of spices with medical value in four, dried spices, eater is while cuisines are enjoyed, moreover it is possible to obtain
Certain drug therapy effect.
Embodiment
It is described in further detail with reference to the embodiment to the present invention.
Fish culinary art dispensing of the present invention, including edible oil 40-50%, bubble green pepper 20-30%, old ginger 5-8%, garlic 5-8%, in vain
Wine 0.5-2%, steeps ginger 5-15%, and various dried spices, and the dried spice includes numb green pepper 1%, anistree 0.2-0.3%, kaempferia galamga 0.1-
0.3%, tsaoko 0.1-0.3%, fragrant fruit 0.1-0.3%, fructus amomi 0.2-0.4%, White Chloe 0.1-0.3%, galingal 0.05-0.1%, dried orange peel
0.1-0.2%, fennel seeds 0.2-0.4 %, pepper 0.1-0.3%, spiceleaf 0.1-0.3%, clever grass 0.2-0.4%, murraya paniculataJack 0.2-
0.4%, cassia bark 0.1-0.3%, nutmeg 0.1-0.3%, red cool 0.2-0.4%, cloves 0.2-0.4%, Yellow Fructus Gardeniae 0.1-0.3%, in vain
Root of Dahurian angelica 0.1-0.3%, Lemongrass 0.1-0.3%, wide perfume 0.1-0.3%, above percentage are weight percentage.
Wherein, the effect of edible oil is used to provide the high temperature needed for fish culinary art, and bubble green pepper, bubble ginger, old ginger, garlic, white wine are used for
In culinary art to tasty and deodorization is oppressed, to ensure deodorization effect, the white wine number of degrees preferably should be higher than that 55 degree.The work of various dried spices
With being that processing is seasoned to fish.
Numb green pepper is Sichuan Province, a kind of Chinese prickly ash of the regional special product in Guizhou Province.Numb green pepper taste overweights Chinese prickly ash.Anise is famous tune
Savory material, savory sweet tea.Anistree dry mature fruit contains containing aromatic oil, fat oil, protein, resin etc., and extract is fennel
Outside oil, anistree decapacitation seasoning, also with stomach invigorating, wind dispelling, analgesia, regulating QI of the middle-JIAO, dispellieg cold and dampness, treatment indigestion and neurasthenia
Etc. function.Contain Kaempferol in kaempferia galamga, have suppression to staphylococcus aureus and typhoid bacillus, Pseudomonas aeruginosa, shigella dysenteriae etc.
Make and use, the harmful bacteria in fresh fish can be killed.Tsaoko is used as flavoring；Also there is drying damp and strengthening spleen, the work(of eliminating phlegm preventing malaria
Energy.Yellow Fructus Gardeniae is used for heat-clearing, purging intense heat, cool blood；Containing uranidin, flesh of fish colouring can be given.
Fragrant fruit also known as rhizome of chuanxiong, the ligustrazine energy coronary artery dilator contained increase coronary blood flow, improve cardiac muscle
Blood oxygen supply, and reduce the oxygen demand of cardiac muscle；The formation of pre- preventing thrombosis.Fructus amomi is used as spices, with pungent and cinnamomum camphora taste, together
When be also the conventional aromaticity medicinal material simply of the traditional Chinese medical science, cure mainly the taste stagnation of the circulation of vital energy, place food does not disappear, swollen ruffian of suffering from abdominal pain, dysphagic vomiting, it is cold rush down it is cold
Dysentery.White Chloe has inhibitory action to shigella dysenteriae, there is good fragrant digestion promoting function, can promote gastric secretion, excited intestinal motility,
Drive away enteral pneumatosis, and suppress enteral abnormal fermentation.Galingal cures mainly stomach cold crymodynia, and energy eliminating cold to stop pain is that treatment stomach cold gastral cavity abdomen is cold
The common medicine of pain.Contain abundant organic acid, vitamin C and derived essential oil in dried orange peel.Fennel seeds have an eliminating cold to stop pain, qi-regulating and
Effect of stomach, can be used for cold hernia stomachache, through cold stomachache.Murraya paniculataJack makees flavoring, can remove peculiar smell, and flavouring is pungent.Its is main for spiceleaf
Effect is stomach invigorating qi-regulating.Stomachache that main gastral cavity is swollen；Injury from falling down；Mange.Clever grass also known as Lysimachia foenum-graecum, there is enhanced aroma, property sweet taste.Osmanthus
Skin is one of composition of five-spice powder, is also a kind of conventional perfumes.
Appropriate fragrant straw or like vegetable can be added, such as rosemary, lavender, peppermint add according to personal taste in formula
Part by weight is 0.1-0.3%.
Nutmeg is the famous spices in the torrid zone, can also control void and rush down cold dysentery, coldness and pain in the epigastrium, vomiting etc..
Red cool main component is volatile oil and fat oil etc., with cold dispelling, eliminating dampness, the function of helping digestion, cure mainly coldness and pain in the epigastrium,
Vomiting and diarrhea, dysphagia and regurgitation, malaria and dysentery.Cloves contains caryophyllus oil, and its main component is Eugenol, cloves alkene, cloves
Ketone and eugenin；There are middle benefit gas, stomach invigorating, preventing or arresting vomiting and antibacterial.The root of Dahurain angelica has antibacterial and anti-inflammation functions, and the root of Dahurain angelica is to large intestine bar
Bacterium, shigella dysenteriae, proteus, typhoid bacillus, paratyphosum Bacterium, Pseudomonas aeruginosa, comma bacillus, Bacillus tuberculosis etc. have
Inhibitory action；Lemon-grass naturally contains citrus scented, has functions that to promote the sexual maturity with stomach ventilation, restoring consciouness, wide fragrance is pungent, hardship, cures mainly promoting the circulation of qi
Analgesic, reinforcing spleen to promote digestion can be used for the diseases such as treatment chest gastral cavity distending pain, weight after rush down dysentery, dyspepsia.
Specific embodiment 1
Fish culinary art dispensing, including edible oil 40-50%, bubble green pepper 20-30%, old ginger 5-8%, garlic 5-8%, white wine 0.5-2% steep ginger
5-15%, and various dried spices, the dried spice include numb green pepper 1%, anistree 0.2-0.3%, kaempferia galamga 0.1-0.3%, tsaoko 0.1-
0.3%, fragrant fruit 0.1-0.3%, fructus amomi 0.2-0.4%, White Chloe 0.1-0.3%, galingal 0.05-0.1%, dried orange peel 0.1-0.2%, fennel seeds
0.2-0.4 %, pepper 0.1-0.3%, spiceleaf 0.1-0.3%, clever grass 0.2-0.4%, murraya paniculataJack 0.2-0.4%, cassia bark 0.1-0.3%,
Nutmeg 0.1-0.3%, red cool 0.2-0.4%, cloves 0.2-0.4%, Yellow Fructus Gardeniae 0.1-0.3%, root of Dahurain angelica 0.1-0.3%, Lemongrass
0.1-0.3%, wide perfume 0.1-0.3%, above percentage is weight percentage.
The dispensing of proportioning, which is poured into pot, by more than is heated to oily boiling, and fresh fish is added according to 3-6 times of amount of dispensing gross weight,
Personal taste weight can be less plus the flesh of fish fond of food that is not salty, adds the flesh of fish, then adds water and flood fish body, and water can take the dish out of the pot food after boiling 15 minutes
With.
Specific embodiment 2
Fish culinary art dispensing, including edible oil 40-50%, bubble green pepper 20-30%, old ginger 5-8%, garlic 5-8%, white wine 0.5-2% steep ginger
5-15%, and various dried spices, the dried spice include numb green pepper 1%, anistree 0.2-0.3%, kaempferia galamga 0.1-0.3%, tsaoko 0.1-
0.3%, fragrant fruit 0.1-0.3%, fructus amomi 0.2-0.4%, White Chloe 0.1-0.3%, galingal 0.05-0.1%, dried orange peel 0.1-0.2%, fennel seeds
0.2-0.4 %, pepper 0.1-0.3%, spiceleaf 0.1-0.3%, clever grass 0.2-0.4%, murraya paniculataJack 0.2-0.4%, cassia bark 0.1-0.3%,
Nutmeg 0.1-0.3%, red cool 0.2-0.4%, cloves 0.2-0.4%, Yellow Fructus Gardeniae 0.1-0.3%, root of Dahurain angelica 0.1-0.3%, Lemongrass
0.1-0.3%, wide perfume 0.1-0.3%, peppermint grass 0.1-0.3%, above percentage is weight percentage.
The dispensing of proportioning, which is poured into pot, by more than is heated to oily boiling, and fresh fish is added according to 3-6 times of amount of dispensing gross weight,
Personal taste weight can be less plus the flesh of fish fond of food that is not salty, adds the flesh of fish, then adds water and flood fish body, and water can take the dish out of the pot food after boiling 25 minutes
With.
Previously described each preferred embodiment for the present invention, if the preferred embodiment in each preferred embodiment
It is not substantially contradictory or premised on a certain preferred embodiment, each preferred embodiment can any stack combinations
Use, the design parameter in the embodiment and embodiment merely to clearly state inventor invention verification process, and
The scope of patent protection of the limitation present invention is not used to, scope of patent protection of the invention is still defined by its claims, all
It is the equivalent structure change made with the description of the present invention, similarly should be included within the scope of the present invention.
Claims (3)
1. a kind of fish culinary art dispensing, it is characterised in that：Including edible oil 40-50%, bubble green pepper 20-30%, old ginger 5-8%, garlic 5-
8%, white wine 0.5-2%, steep ginger 5-15%, and various dried spices, and the dried spice includes numb green pepper 1%, anistree 0.2-0.3%, kaempferia galamga
0.1-0.3%, tsaoko 0.1-0.3%, fragrant fruit 0.1-0.3%, fructus amomi 0.2-0.4%, White Chloe 0.1-0.3%, galingal 0.05-0.1% are old
Skin 0.1-0.2%, fennel seeds 0.2-0.4 %, pepper 0.1-0.3%, spiceleaf 0.1-0.3%, clever grass 0.2-0.4%, murraya paniculataJack 0.2-
0.4%, cassia bark 0.1-0.3%, nutmeg 0.1-0.3%, red cool 0.2-0.4%, cloves 0.2-0.4%, Yellow Fructus Gardeniae 0.1-0.3%, in vain
Root of Dahurian angelica 0.1-0.3%, Lemongrass 0.1-0.3%, wide perfume 0.1-0.3%, above percentage are weight percentage.
2. fish culinary art dispensing as claimed in claim 1, it is characterised in that also including vanilla 0.1-0.3%, the vanilla is
Any one or more in peppermint, lavender or rosemary.
3. fish culinary art dispensing as claimed in claim 1, it is characterised in that the white wine is more than 55 degree of white wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710190646.4A CN107048313A (en) | 2017-03-28 | 2017-03-28 | A kind of fish culinary art dispensing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710190646.4A CN107048313A (en) | 2017-03-28 | 2017-03-28 | A kind of fish culinary art dispensing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107048313A true CN107048313A (en) | 2017-08-18 |
Family
ID=59620284
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710190646.4A Pending CN107048313A (en) | 2017-03-28 | 2017-03-28 | A kind of fish culinary art dispensing |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109511938A (en) * | 2018-12-12 | 2019-03-26 | 胡开伦 | A kind of fish material reason bottom material and preparation method thereof and fish material reason |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS626774B2 (en) * | 1983-01-07 | 1987-02-13 | Tsuchida Makoto | |
| CN1539327A (en) * | 2003-11-03 | 2004-10-27 | 张晓冬 | Bottom stuff of midicinal meal for fire pot and preparation method |
| CN103156214A (en) * | 2011-12-15 | 2013-06-19 | 陈义 | Sliced fish in hot chili oil and preparation method thereof |
| CN103766842A (en) * | 2014-02-12 | 2014-05-07 | 四川省满江红食品科技有限公司 | Fish seasonings and preparation method thereof |
| CN104381952A (en) * | 2014-11-19 | 2015-03-04 | 青岛高哲思服饰有限公司 | Fish stewing seasoning and preparation method thereof |
| CN105614813A (en) * | 2015-12-17 | 2016-06-01 | 重庆咏熹餐饮文化有限公司 | Freshness preserved fish stewing seasoning |
-
2017
- 2017-03-28 CN CN201710190646.4A patent/CN107048313A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS626774B2 (en) * | 1983-01-07 | 1987-02-13 | Tsuchida Makoto | |
| CN1539327A (en) * | 2003-11-03 | 2004-10-27 | 张晓冬 | Bottom stuff of midicinal meal for fire pot and preparation method |
| CN103156214A (en) * | 2011-12-15 | 2013-06-19 | 陈义 | Sliced fish in hot chili oil and preparation method thereof |
| CN103766842A (en) * | 2014-02-12 | 2014-05-07 | 四川省满江红食品科技有限公司 | Fish seasonings and preparation method thereof |
| CN104381952A (en) * | 2014-11-19 | 2015-03-04 | 青岛高哲思服饰有限公司 | Fish stewing seasoning and preparation method thereof |
| CN105614813A (en) * | 2015-12-17 | 2016-06-01 | 重庆咏熹餐饮文化有限公司 | Freshness preserved fish stewing seasoning |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109511938A (en) * | 2018-12-12 | 2019-03-26 | 胡开伦 | A kind of fish material reason bottom material and preparation method thereof and fish material reason |
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Application publication date: 20170818 |
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