CN107568646A - Preparation method of spicy yellow river carp - Google Patents
Preparation method of spicy yellow river carp Download PDFInfo
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- CN107568646A CN107568646A CN201711080321.7A CN201711080321A CN107568646A CN 107568646 A CN107568646 A CN 107568646A CN 201711080321 A CN201711080321 A CN 201711080321A CN 107568646 A CN107568646 A CN 107568646A
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Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention provides a preparation method of spicy yellow river carp. Main materials: 750-1000 parts of yellow river carp; the ingredients comprise 10 to 20 parts of caraway, 8 to 10 parts of chive, 30 to 35 parts of dried pepper, 18 to 20 parts of pepper, 15 to 20 parts of cassia seed powder and 40 to 50 parts of aniseed; the seasoning is hot and spicy sauce. The invention creates the dish by taking reference to the cooking techniques of vegetables such as the vinegar fish in the west lake, the spicy fish slices and the like, and provides a novel method for making the spicy yellow river carp with a certain health care function. The carp nutritional liquid has the advantages of convenient material acquisition, simple preparation and rich nutrition, has the effects of mild nature and sweet taste of carps, has the functions of tonifying spleen and nourishing stomach, inducing diuresis and relieving swelling, and is beneficial to maintaining brain nutrition and enhancing memory; the cassia seed has the functions of clearing liver and improving vision, reducing blood pressure and blood fat, has the functions of food and medicine health care and is suitable for popularization.
Description
Technical field
The invention belongs to food and drink field of cooking techniques, specifically a kind of preparation method of spicy the Yellow River carp.
Background technology
The Yellow River carp, with the red tail of golden squama, build shuttle is long, fine and tender taste and it is delicious have won fame both at home and abroad, the Yellow River carp with the Songjiang River perch,
The big whitefish erythroculter ilishaeformis in Xinkaihu Lake, Song Hua River salmon chum salmon are described as Chinese four big fishes altogether, are the valuable fish of China
Resource.Carp is mild-natured, sweet, has the effect such as strengthening spleen and nourishing stomach, inducing diuresis for removing edema.Not only content is high for the protein of carp, and quality
Also good, human consumption's absorptivity is up to 96%；Containing 17.6 parts of protein, 4.1 parts of fat, calcium 50m parts, phosphorus 204m in every 100 portions of meat
Part and multivitamin；The fat of carp is mostly unrighted acid, can reduce cholesterol well, and it is hard can to prevent and treat artery
Change, coronary heart disease；It is beneficial to improving eyesight containing the microgram of retinol 25, the microgram of dehydroretinol 5 in every hectogram carp；Containing rich in fish head
Rich lecithin, to safeguarding brain nutrition, enhancing memory is quite beneficial to.The present invention, which absorbs, has used for reference West Lake fish with vinegar, spicy fillet
Deng the cooking method of vegetable, this dish is formulated, there is provided a kind of spicy the Yellow River carp making side that is new, having certain health-care effect
Method.
The content of the invention
1. the present invention has designed and developed spicy its cooking method of the Yellow River carp.The invention provides a kind of spicy the Yellow River carp
Preparation method.Major ingredient：750~1000 parts of the Yellow River carp, dispensing:10~20 parts of caraway, 8~10 parts of chive, chilli 30-35
Part, 18~20 parts of Chinese prickly ash, 15~20 parts of cassia seed powder, big 40~50 parts of oil, condiment:Capsicum paste；
2. provide a kind of spicy sauce formulation：Green onion, ginger and garlic is each 100~110 parts, 500~600 parts of thick broad-bean sauce, purple perilla thick chilli sauce 150~
200 parts, 800~1000 parts of rapeseed oil, big 400~500 parts of oil, above raw material is stir-fried, rear to add 400~500 parts of soup-stock
；
3. leaching fish is prepared with soup：In 1000 parts of boiling water, 10 parts of white granulated sugar, 30~50 parts of salt, 50~100 parts of onion parts, ginger splices are put
50~100 parts boil again 2~3 minutes after put 50~70 parts of yellow rice wine, then tripping in fish, leaching is ripe；
4. the cooking manufacture craft of the present invention is as follows：
（1）Carp scales, the gill, internal organ, cleaning, take out fish body both sides raw meat muscle（Both sides are located end to end one knife of horizontal drawing, extract white out
Muscle）, carp is expanded（Repair fin）, the every 2 centimetres of solution rows of tiles on a roof shape flower knife in body both sides；
（2）It is ripe with being soaked in soup to be put into boiled leaching fish, picks up and contains in tableware, capsicum paste is fried out fragrance and poured with fish；
（3）Big oil is put into pot plus Chinese prickly ash, capsicum, chive section are fried out fragrance and be poured on fish, sprinkles parsley cutting segment；
The present invention has convenient material drawing, prepares simply, nutritious, has because carp is mild-natured, sweet, has strengthening spleen and nourishing stomach, profit
The effects such as water detumescence, to safeguarding brain nutrition, enhancing memory is quite beneficial to；Cassia seed clears liver and improve vision, and reducing blood pressure and blood fat is made
With, have food medicine health-care effect, suitable for promote.
Embodiment
With reference to embodiment, the present invention is described in detail：
Example 1, a kind of spicy the Yellow River carp
Major ingredient：1000 parts of the Yellow River carp
Spice:15 parts of caraway, 10 parts of chive, 35 parts of chilli, 19 parts of Chinese prickly ash, 20 parts of cassia seed powder, big 50 parts of oil, secret are fragrant
Thick chilli sauce
Manufacture craft：
1. carp scales, the gill, internal organ, cleaning, take out fish body both sides raw meat muscle（Both sides are located end to end one knife of horizontal drawing, extract white out
Muscle）, carp is expanded（Repair fin）, the every 2 centimetres of solution rows of tiles on a roof shape flower knife in body both sides；
2. it is ripe with being soaked in soup to be put into boiled leaching fish, picks up and contain in tableware, capsicum paste is fried out fragrance and poured with fish；
3. being put into big oil in pot plus Chinese prickly ash, capsicum, chive section being fried out fragrance and be poured on fish, sprinkling parsley cutting segment can
Example 2, a kind of spicy the Yellow River carp
Major ingredient：750 parts of the Yellow River carp
Spice:10 parts of caraway, 8 parts of chive, 30 parts of chilli, 18 parts of Chinese prickly ash, 15 parts of cassia seed powder, big 40 parts of oil
, capsicum paste
Manufacture craft：
（1）Carp scales, the gill, internal organ, cleaning, take out fish body both sides raw meat muscle（Both sides are located end to end one knife of horizontal drawing, extract white out
Muscle）, carp is expanded（Repair fin）, the every 2 centimetres of solution rows of tiles on a roof shape flower knife in body both sides；
（2）It is ripe with being soaked in soup to be put into boiled leaching fish, picks up and contains in tableware, capsicum paste is fried out fragrance and poured with fish；
（3）Big oil is put into pot plus Chinese prickly ash, capsicum, chive section are fried out fragrance and be poured on fish, sprinkles parsley cutting segment；
Leaching fish is prepared with soup：1000 parts of boiling water, put 10 parts of white granulated sugar, 30 parts of salt, 50 parts of onion parts, 50 parts of ginger splices and boil 2~3 points again
50 parts of yellow rice wine, then tripping in fish are put after clock, soaks ripe
Spicy sauce formulation：Green onion, ginger and garlic is each 110 parts, 600 parts of thick broad-bean sauce, 200 parts of purple perilla thick chilli sauce, 1000 parts of rapeseed oil, big oil
500 parts, above raw material is stir-fried, rear 500 parts of soup-stock of addition can
It is above-mentioned that one embodiment of the present invention is explained in detail, but the invention is not limited in above-mentioned embodiment,
In one of ordinary skill in the art's possessed knowledge, it can also be made on the premise of present inventive concept is not departed from various
Change, but still fall within the scope of the claims in the present invention protection.
Claims (4)
1. a kind of spicy the Yellow River carp and preparation method, it is characterised in that include：
Major ingredient：750~1000 parts of the Yellow River carp；Spice:10~20 parts of caraway, 8~10 parts of chive, chilli 30-35 parts, flower
18~20 parts of green pepper, 15~20 parts of cassia seed powder, big oily 40~50 parts, capsicum paste.
2. provide a kind of spicy sauce formulation：Green onion, ginger and garlic is each 100~110 parts, 500~600 parts of thick broad-bean sauce, purple perilla thick chilli sauce 150~
200 parts, 800~1000 parts of rapeseed oil, big 400~500 parts of oil, above raw material is stir-fried, rear to add 400~500 parts of soup-stock
.
3. leaching fish is prepared with soup：In 1000 parts of boiling water, 10 parts of white granulated sugar, 30~50 parts of salt, 50~100 parts of onion parts, ginger splices are put
50~100 parts boil again 2~3 minutes after put 50~70 parts of yellow rice wine, then tripping in fish, leaching is ripe.
It is 4. as follows according to the requirement of right 1,2,3, manufacture craft of the invention：
（1）Carp scales, the gill, internal organ, cleaning, take out fish body both sides raw meat muscle（Both sides are located end to end one knife of horizontal drawing, extract white out
Muscle）, carp is expanded（Repair fin）, the every 2 centimetres of solution rows of tiles on a roof shape flower knife in body both sides；
（2）It is ripe with being soaked in soup to be put into boiled leaching fish, picks up and contains in tableware, capsicum paste is fried out fragrance and poured with fish；
（3）Big oil is put into pot plus Chinese prickly ash, capsicum, chive section are fried out fragrance and be poured on fish, sprinkles parsley cutting segment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711080321.7A CN107568646A (en) | 2017-11-06 | 2017-11-06 | Preparation method of spicy yellow river carp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711080321.7A CN107568646A (en) | 2017-11-06 | 2017-11-06 | Preparation method of spicy yellow river carp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107568646A true CN107568646A (en) | 2018-01-12 |
Family
ID=61040794
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711080321.7A Pending CN107568646A (en) | 2017-11-06 | 2017-11-06 | Preparation method of spicy yellow river carp |
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| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689667A (en) * | 2013-12-04 | 2014-04-02 | 怀远县大禹食品科技发展有限公司 | Anhui carbon pot fish and preparation method thereof |
| RU2514815C1 (en) * | 2013-01-09 | 2014-05-10 | Олег Иванович Квасенков | Method for production of preserves "fried wild carp in tomato sauce" |
| CN104544288A (en) * | 2013-10-24 | 2015-04-29 | 李勇力 | Making process of hotpot spicy fish |
| CN106889500A (en) * | 2017-04-17 | 2017-06-27 | 安徽省雷氏农业科技有限公司 | A kind of method of salmon piece processing and fabricating |
-
2017
- 2017-11-06 CN CN201711080321.7A patent/CN107568646A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2514815C1 (en) * | 2013-01-09 | 2014-05-10 | Олег Иванович Квасенков | Method for production of preserves "fried wild carp in tomato sauce" |
| CN104544288A (en) * | 2013-10-24 | 2015-04-29 | 李勇力 | Making process of hotpot spicy fish |
| CN103689667A (en) * | 2013-12-04 | 2014-04-02 | 怀远县大禹食品科技发展有限公司 | Anhui carbon pot fish and preparation method thereof |
| CN106889500A (en) * | 2017-04-17 | 2017-06-27 | 安徽省雷氏农业科技有限公司 | A kind of method of salmon piece processing and fabricating |
Non-Patent Citations (2)
| Title |
|---|
| REKYAOT: "好吃好看的油泼鲤鱼", 《百度经验，HTTPS://JINGYAN.BAIDU.COM/ARTICLE/9113F81B060CE42B3214C79B.HTML》 * |
| 施春艳主编: "《保肝护肝食谱》", 30 April 2011, 延边大学出版社 * |
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| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhao Yinhong Inventor after: Li Hongying Inventor after: Dong Xianying Inventor after: Zhang Xiunan Inventor after: Liu Dawen Inventor after: Xin Yusen Inventor after: Kuo Ji Bao Inventor after: Fu Guoli Inventor before: Zhao Yinhong Inventor before: Li Hongying Inventor before: Dong Xianying Inventor before: Zhang Xiunan Inventor before: Liu Dawen Inventor before: Xin Yusen Inventor before: Kuo Ji Bao Inventor before: Fu Guoli |
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Application publication date: 20180112 |