CN108850892A - A kind of production method of Steamed Fish Head with Diced Hot Red Peppers - Google Patents
A kind of production method of Steamed Fish Head with Diced Hot Red Peppers Download PDFInfo
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- CN108850892A CN108850892A CN201810748869.2A CN201810748869A CN108850892A CN 108850892 A CN108850892 A CN 108850892A CN 201810748869 A CN201810748869 A CN 201810748869A CN 108850892 A CN108850892 A CN 108850892A
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- fish head
- fish
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- hot red
- boiling
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- 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
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production methods of Steamed Fish Head with Diced Hot Red Peppers, include the following steps：(1) fish head pre-processes；(2) it pickles；(3) auxiliary material prepares；(4) boiling；(5) finished product.Present invention process is simple, nutrition is balanced, absorbs the essence of a variety of ingredients, with splendid taste, the features such as can be realized industrialization, standardized production solves the problems, such as that general prefabricated conditioning dish freshness date is too short, provides completely new approach for the further development of Hunan cuisine.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of production method of Steamed Fish Head with Diced Hot Red Peppers.
Background technique
Fish head has nutrition height, features good taste, rich in lecithin and unsaturated fatty acid needed by human；It is to reduction blood
Rouge, brain tonic and anti-aging are beneficial, help to enhance male's sexual, are beneficial to reducing blood lipid, brain tonic and delaying senescence
Etc.；There are many ways, such as husky nest fish head, husky nest green pepper juice fish head stew, pot fish head cloud stews, Steamed Fish Head with Diced Hot Red Peppers, wherein most influence
The still Steamed Fish Head with Diced Hot Red Peppers of power, Steamed Fish Head with Diced Hot Red Peppers are Hunan cuisine new varieties well received in recent years, and unique flavor enjoys great prestige China and foreign countries.But Hunan
Dish industry still faces problems in development process, and bottleneck problem most more outstanding is, Hunan cuisine process be not implemented scale,
Standardization and industrialized production.As traditional dish, Hunan cuisine is given birth to as other Chinese food and beverages only with the mode now sold now is done
Production and marketing is sold, and production method and product special flavour vary with each individual, and ununified standard not can guarantee flavor quality, meanwhile, processing
The sanitary condition of environment is poor, and edible safety can not also make us trusting, this problem seriously constrains Hunan cuisine and spreads to commonly
Consumer home, industry size further grow also very difficult.For this purpose, it is proposed that a kind of production method of Steamed Fish Head with Diced Hot Red Peppers.
Summary of the invention
The main purpose of the present invention is to provide a kind of production methods of Steamed Fish Head with Diced Hot Red Peppers, can effectively solve in background technique
The problem of.
To achieve the above object, the technical scheme adopted by the invention is as follows：
A kind of production method of Steamed Fish Head with Diced Hot Red Peppers, includes the following steps：
(1) fish head pre-processes：The variegated carp fish for choosing fresh and alive 6-8 jin, takes fish head, and fish head is removed the cheek, is torn off inside fish thorax
Black film and residue, and remove the fish scale of the lower section of flesh of fish of fish head, clean up, and cut from centre, it is spare；
(2) it pickles：It is put into cooking wine 20-25ml, salt 3-5g into fish head, mixes uniformly 20-30 minutes marinated；
(3) auxiliary material prepares：Ginger 10-20g is thinly sliced, garlic 15-20g is cut into garlic powder add hot red pepper 10-15g,
Meat or fish perfume (or spice) 5-10g, lemon 8-10g, rock sugar 10-13g, soy sauce 5-7g, light-coloured vinegar 15-25g and leaf fat 30-40g are mixed equal
It is even, it is uniformly sprinkling upon in the fish head of marinated completion；
(4) boiling：The fish head that step (3) is ready to complete is placed in serving dish and is put into the interior progress high fire boiling of steamer to flake
It is i.e. ripe to heave protrusion, digestion time is 15-20 minutes, is boiled in a covered pot over a slow fire 3-5 minutes again after then closing fire；
(5) finished product：The fish head that step (4) boiling is completed is added sesame oil 8-10g and both obtains finished product.
Compared with prior art, the present invention has the advantages that：Present invention process is simple, nutrition is balanced, absorption is more
The essence of kind ingredient the features such as having splendid taste, can be realized industrialization, standardized production, solves general prefabricated tune
The too short problem of dish freshness date is managed, provides completely new approach for the further development of Hunan cuisine.
Specific embodiment
To be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, below with reference to
Specific embodiment, the present invention is further explained.
Embodiment 1：
A kind of production method of Steamed Fish Head with Diced Hot Red Peppers, includes the following steps：
(1) fish head pre-processes：6 jin fresh and alive of variegated carp fish is chosen, fish head is taken, fish head is removed into the cheek, is torn off inside fish thorax
Black film and residue, and remove the fish scale of the lower section of flesh of fish of fish head, it cleans up, and cut from centre, it is spare；
(2) it pickles：It is put into cooking wine 20ml, salt 3g into fish head, mixes uniformly 20 minutes marinated；
(3) auxiliary material prepares：Ginger 10g is thinly sliced, garlic 15g is cut into garlic powder adds hot red pepper 10g, meat or fish perfume (or spice) 5g, lemon
Lemon 8g, rock sugar 10g, soy sauce 5g, light-coloured vinegar 15g and leaf fat 30g are mixed evenly, and are uniformly sprinkling upon the fish head of marinated completion
On；
(4) boiling：The fish head that step (3) is ready to complete is placed in serving dish and is put into the interior progress high fire boiling of steamer to flake
It is i.e. ripe to heave protrusion, digestion time is 15 minutes, is boiled in a covered pot over a slow fire 3 minutes again after then closing fire；
(5) finished product：The fish head that step (4) boiling is completed is added sesame oil 8g and both obtains finished product.
Embodiment 2：
A kind of production method of Steamed Fish Head with Diced Hot Red Peppers, includes the following steps：
(1) fish head pre-processes：7 jin fresh and alive of variegated carp fish is chosen, fish head is taken, fish head is removed into the cheek, is torn off inside fish thorax
Black film and residue, and remove the fish scale of the lower section of flesh of fish of fish head, it cleans up, and cut from centre, it is spare；
(2) it pickles：It is put into cooking wine 23ml, salt 4g into fish head, mixes uniformly 25 minutes marinated；
(3) auxiliary material prepares：Ginger 15g is thinly sliced, garlic 18g is cut into garlic powder adds hot red pepper 13g, meat or fish perfume (or spice) 8g, lemon
Lemon 9g, rock sugar 12g, soy sauce 6g, light-coloured vinegar 20g and leaf fat 35g are mixed evenly, and are uniformly sprinkling upon the fish head of marinated completion
On；
(4) boiling：The fish head that step (3) is ready to complete is placed in serving dish and is put into the interior progress high fire boiling of steamer to flake
It is i.e. ripe to heave protrusion, digestion time is 18 minutes, is boiled in a covered pot over a slow fire 4 minutes again after then closing fire；
(5) finished product：The fish head that step (4) boiling is completed is added sesame oil 9g and both obtains finished product.
Embodiment 3：
A kind of production method of Steamed Fish Head with Diced Hot Red Peppers, includes the following steps：
(1) fish head pre-processes：8 jin fresh and alive of variegated carp fish is chosen, fish head is taken, fish head is removed into the cheek, is torn off inside fish thorax
Black film and residue, and remove the fish scale of the lower section of flesh of fish of fish head, it cleans up, and cut from centre, it is spare；
(2) it pickles：It is put into cooking wine 25ml, salt 5g into fish head, mixes uniformly 30 minutes marinated；
(3) auxiliary material prepares：Ginger 20g is thinly sliced, garlic 20g is cut into garlic powder adds hot red pepper 15g, meat or fish perfume (or spice) 10g, lemon
Lemon 10g, rock sugar 13g, soy sauce 7g, light-coloured vinegar 25g and leaf fat 40g are mixed evenly, and are uniformly sprinkling upon the fish head of marinated completion
On；
(4) boiling：The fish head that step (3) is ready to complete is placed in serving dish and is put into the interior progress high fire boiling of steamer to flake
It is i.e. ripe to heave protrusion, digestion time is 20 minutes, is boiled in a covered pot over a slow fire 5 minutes again after then closing fire；
(5) finished product：The fish head that step (4) boiling is completed is added sesame oil 10g and both obtains finished product.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (1)
1. a kind of production method of Steamed Fish Head with Diced Hot Red Peppers, which is characterized in that include the following steps：
(1) fish head pre-processes：The variegated carp fish for choosing fresh and alive 6-8 jin, takes fish head, by fish head go the cheek, tear off fish thorax inside it is black
Film and residue, and remove the fish scale of the lower section of flesh of fish of fish head, it cleans up, and cut from centre, it is spare；
(2) it pickles：It is put into cooking wine 20-25ml, salt 3-5g into fish head, mixes uniformly 20-30 minutes marinated；
(3) auxiliary material prepares：Ginger 10-20g is thinly sliced, garlic 15-20g is cut into garlic powder adds hot red pepper 10-15g, meat or fish fragrant
5-10g, lemon 8-10g, rock sugar 10-13g, soy sauce 5-7g, light-coloured vinegar 15-25g and leaf fat 30-40g are mixed evenly,
In the even fish head for being sprinkling upon marinated completion；
(4) boiling：It the fish head that step (3) is ready to complete is placed in serving dish is put into steamer and carry out high fire boiling to flake and heave
Protrusion is i.e. ripe, and digestion time is 15-20 minutes, boils in a covered pot over a slow fire 3-5 minutes again after then closing fire；
(5) finished product：The fish head that step (4) boiling is completed is added sesame oil 8-10g and both obtains finished product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810748869.2A CN108850892A (en) | 2018-07-10 | 2018-07-10 | A kind of production method of Steamed Fish Head with Diced Hot Red Peppers |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810748869.2A CN108850892A (en) | 2018-07-10 | 2018-07-10 | A kind of production method of Steamed Fish Head with Diced Hot Red Peppers |
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| CN108850892A true CN108850892A (en) | 2018-11-23 |
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| CN201810748869.2A Pending CN108850892A (en) | 2018-07-10 | 2018-07-10 | A kind of production method of Steamed Fish Head with Diced Hot Red Peppers |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156696A (en) * | 2017-05-16 | 2017-09-15 | 张阳康 | A kind of preparation method of Steamed Fish Head with Diced Hot Red Peppers |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156696A (en) * | 2017-05-16 | 2017-09-15 | 张阳康 | A kind of preparation method of Steamed Fish Head with Diced Hot Red Peppers |
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Application publication date: 20181123 |