CN108094933A - 一种奶香米鱼的制作方法 - Google Patents
一种奶香米鱼的制作方法 Download PDFInfo
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- 241000276569 Oryzias latipes Species 0.000 title claims abstract description 20
- 235000013336 milk Nutrition 0.000 title claims abstract description 20
- 239000008267 milk Substances 0.000 title claims abstract description 20
- 210000004080 milk Anatomy 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 8
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 8
- 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 abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 210000001015 abdomen Anatomy 0.000 claims abstract description 4
- 235000013409 condiments Nutrition 0.000 claims abstract description 4
- 238000007654 immersion Methods 0.000 claims abstract description 4
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 238000009938 salting Methods 0.000 claims abstract description 4
- 210000001835 viscera Anatomy 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 4
- 230000008901 benefit Effects 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明一种奶香米鱼的制作方法,包括主料米鱼和鲜奶;配料生姜片、大蒜瓣、鲜柠檬;调料盐、料酒、白糖、味精;具体制作步骤:(1)将所述的米鱼10份去鳞、剖腹去内脏洗净;(2)放入盆中撒盐2份腌15-20分钟,清水冲洗干净;(3)放入盆中浇料酒1份、撒生姜片1份、大蒜瓣1份、味精1份、白糖1份、铺鲜柠檬片2份;(4)放进蒸箱蒸10分钟;(5)倒入所述的鲜奶10份浸泡,食用,通过科学配制,将米鱼高温蒸熟,再配合鲜奶,达到营养丰富、清淡鲜香、美味可口、低脂健康的有益效果,必将受到人们的喜爱。
Description
技术领域
本发明涉及食品加工烹饪领域,具体是涉及一种奶香米鱼的制作方法。
背景技术
中国是美食大国,市场上有诸多美食,大多各有各的历史和风味。中国美食大多以炒为制作过程,具有营养损失殆尽,重味高脂等不利于人体健康的弊端。只有在东南沿海地区才有清蒸海鲜的制作方法,清蒸菜肴以最能保持原来营养成份、清淡鲜嫩、少油多质而逐渐被人们所追捧。
发明内容
本发明的目的是根据多次海鲜实践烹饪经验,发明一种程序科学,营养丰富,清淡鲜香的首创健康美食。
本发明解决上述技术问题所采用的技术方案为:一种奶香米鱼的制作方法,包括主料米鱼和鲜奶;配料生姜片、大蒜瓣、鲜柠檬;调料盐、料酒、白糖、味精;
具体制作步骤:
(1)将所述的米鱼10份去鳞、剖腹去内脏洗净;
(2)放入盆中撒盐2份腌15-20分钟,清水冲洗干净;
(3)放入盆中浇料酒1份、撒生姜片1份、大蒜瓣1份、味精1份、白糖1份、铺鲜柠檬片2份;
(4)放进蒸箱蒸10分钟;
(5)倒入所述的鲜奶10份浸泡,食用。
与现有技术相比,本发明的优点在于:
本发明一种奶香米鱼的制作方法,通过科学配制,将米鱼高温蒸熟,再配合鲜奶,达到营养丰富、清淡鲜香、美味可口、低脂健康的有益效果,必将受到人们的喜爱。
具体实施方式
下面结合具体实施例对本发明作进一步详细的说明。
具体实施例:
在此具体实施例中,一种奶香米鱼的制作方法,包括主料米鱼和鲜奶;配料生姜片、大蒜瓣、鲜柠檬;调料盐、料酒、白糖、味精;
具体制作步骤:
(1)将所述的米鱼10份去鳞、剖腹去内脏洗净;
(2)放入盆中撒盐2份腌15-20分钟,清水冲洗干净;
(3)放入盆中浇料酒1份、撒生姜片1份、大蒜瓣1份、味精1份、白糖1份、铺鲜柠檬片2份;
(4)放进蒸箱蒸10分钟;
(5)倒入所述的鲜奶10份浸泡,食用。
与现有技术相比,本发明的优点在于:
本发明一种奶香米鱼的制作方法,通过科学配制,将米鱼高温蒸熟,再配合鲜奶,达到营养丰富、清淡鲜香、美味可口、低脂健康的有益效果,必将受到人们的喜爱。
最后应说明的是:本文中所描述的具体实施例仅仅是对本发明精神作举例说明,而并非对本发明的实施方式的限定。本发明所属技术领域的技术人员可以对所描述的具有实施例做各种各样的修改或补充或采用类似的方式替代,这里无需也无法对所有的实施方式予以全例。而这些属于本发明的实质精神所引申出的显而易见的变化或变动仍属于本发明的保护范围,把它们解释成任何一种附加的限制都是与本发明精神相违背的。
Claims (1)
1.一种奶香米鱼的制作方法,其特征在于:包括主料米鱼和鲜奶;配料生姜片、大蒜瓣、鲜柠檬;调料盐、料酒、白糖、味精;
具体制作步骤:
(1)将所述的米鱼10份去鳞、剖腹去内脏洗净;
(2)放入盆中撒盐2份腌15-20分钟,清水冲洗干净;
(3)放入盆中浇料酒1份、撒生姜片1份、大蒜瓣1份、味精1份、白糖1份、铺鲜柠檬片2份;
(4)放进蒸箱蒸10分钟;
(5)倒入所述的鲜奶10份浸泡,食用。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5871838A (ja) * | 1981-10-27 | 1983-04-28 | Asahimatsu Shokuhin Kk | 動物性多脂肪原料の乾燥方法 |
CN105394616A (zh) * | 2015-11-18 | 2016-03-16 | 明光市永言水产(集团)有限公司 | 一种清肠奶油鱼片及其制备方法 |
CN107173715A (zh) * | 2017-04-28 | 2017-09-19 | 兰溪百晟食品科技有限公司 | 一种米鱼鱼糕的加工技术 |
-
2017
- 2017-12-27 CN CN201711449508.XA patent/CN108094933A/zh not_active Withdrawn
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5871838A (ja) * | 1981-10-27 | 1983-04-28 | Asahimatsu Shokuhin Kk | 動物性多脂肪原料の乾燥方法 |
CN105394616A (zh) * | 2015-11-18 | 2016-03-16 | 明光市永言水产(集团)有限公司 | 一种清肠奶油鱼片及其制备方法 |
CN107173715A (zh) * | 2017-04-28 | 2017-09-19 | 兰溪百晟食品科技有限公司 | 一种米鱼鱼糕的加工技术 |
Non-Patent Citations (1)
Title |
---|
ZOE10003: "清蒸米鱼", 《百度百科》 * |
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