CN110558501A - Special cooking method for sea cones - Google Patents
Special cooking method for sea cones Download PDFInfo
- Publication number
- CN110558501A CN110558501A CN201911029563.2A CN201911029563A CN110558501A CN 110558501 A CN110558501 A CN 110558501A CN 201911029563 A CN201911029563 A CN 201911029563A CN 110558501 A CN110558501 A CN 110558501A
- Authority
- CN
- China
- Prior art keywords
- sea
- cone
- cooking
- fire
- sea cone
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 230000008719 thickening Effects 0.000 claims abstract description 8
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 230000037208 balanced nutrition Effects 0.000 claims abstract description 5
- 235000019046 balanced nutrition Nutrition 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 235000019634 flavors Nutrition 0.000 claims abstract description 4
- 241001553178 Arachis glabrata Species 0.000 claims abstract 2
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 239000013535 sea water Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000013505 freshwater Substances 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 3
- 239000002199 base oil Substances 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000035764 nutrition Effects 0.000 abstract description 9
- 230000006872 improvement Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 238000000576 coating method Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000037213 diet Effects 0.000 abstract 1
- 230000008569 process Effects 0.000 description 16
- 235000021186 dishes Nutrition 0.000 description 9
- 244000105624 Arachis hypogaea Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 239000012535 impurity Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 244000045947 parasite Species 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 235000006487 Euryale ferox Nutrition 0.000 description 1
- 244000268590 Euryale ferox Species 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 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
- A23L17/50—Molluscs
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- 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)
- General Preparation And Processing Of Foods (AREA)
Abstract
a special cooking method of a sea cone is used for cooking a sea cone dish with unique taste, and the specific requirements of the sea cone cooking method are as follows: selecting a sea cone, pretreating the sea cone, cleaning the sea cone, cooking the sea cone and putting dishes into a dish. The invention adopts a cooking mode combining the quick frying with big fire, the slow stewing with medium fire and the thickening with small fire, which can ensure the well-done sea cone, the sanitary and safe diet, and simultaneously can prevent the disadvantages of nutrition loss and peculiar delicate flavor loss of the sea cone caused by overlong cooking time, and the invention can greatly keep the water content of the sea cone and has better taste when adopting short-time cooking. In addition, the method has the advantages that the fried peanuts and the chives without coatings are added after dishes are placed in a dish, so that the important effects of balanced nutrition matching, color enhancement, aroma improvement and appetite increase can be achieved.
Description
Technical Field
The invention relates to a cooking method of dishes, and particularly provides a special cooking method of a sea cone.
Background
The sea cone meat is fat, tender and delicious, and rich in nutrition, and the sea cone family organisms have the characteristics of rich resource types and considerable yield, so the sea cone becomes indispensable food on dining tables of people. However, while enjoying the delicious taste of the sea cone, the safety of eating is hidden and not ignored:
Firstly, if the sea cone is not thoroughly cleaned, pollutants such as silt, heavy metals and the like in the sea cone can enter a human body in the eating process; in addition, other factors which may affect the human body, such as parasites and bacteria parasitizing in the marine cone, caused by lack of the cooking duration, can not be completely eliminated in the cooking process, so that the damage to the eaters is also caused.
Meanwhile, the cooking method of the sea cone adopts a steaming or boiling mode, and is single. In the above method, the nutrition and the peculiar taste of the cone are lost during the cooking process, especially for killing parasites or bacteria, and the nutrition and the peculiar taste of the cone are lost more seriously and the mouthfeel is reduced by adopting a long-time heating mode in the process of cooking the cone. In addition, in the traditional cooking method and the traditional eating method, the side dish is single or not, so that the defects of unreasonable nutrition matching and the like are caused.
in summary, there is an urgent need for a unique way to cook cones that is hygienic and balanced in nutrition.
Disclosure of Invention
the invention provides a sea cone cooking method for cooking sea cone dishes with unique taste, which specifically requires that:
1. Selecting a sea cone: selecting a selected high-quality sea cone which is directly transported from a producing area, and ensuring that the sea cone is fresher; the fresh and alive cones with uniform sizes are manually selected, and the finished dish is more beautiful.
2. Pretreatment of sea cones: using water which is not too large to stand the sea cone for 2 to 15 hours; can effectively ensure the emptying of silt in the sea cone, is more sanitary to eat and has better taste.
3. Cleaning a sea cone: washing the outer surface and the inner part of the sea cone by water; the shell and the body of the sea awl are cleaned, impurities and internal organs in the body are removed, the sea awl is more sanitary to eat, and the food sanitation of eaters is guaranteed.
4. Cooking the sea cones: adding bottom oil into the pan, heating the bottom oil, adding the selected flavoring A and the special flavoring B, and adding the sea cone; cooking with strong fire for 1 to 6 minutes; cooking for 2 to 10 minutes with medium fire; cooking with soft fire for 0.5-5 min; thickening;
5. and putting dishes into a dish.
In particular, the sea cone is kept still for 5.5 to 6.5 hours in the sea cone pretreatment process.
In the cooking process of the special sea cone, the cooking time is 2 to 5 minutes by using a big fire, 3 to 7 minutes by using a middle fire and 1 to 4 minutes by using a small fire.
In particular, in the cooking process of the sea cone, the cooking time is specifically 3 minutes by using a big fire, 5 minutes by using a medium fire and 2 minutes by using a small fire. Stir-frying with strong fire to make the sea cone well-done; the slow stewing with medium fire can make the cooked sea cone tasty better; thickening with slow fire to make the sauce uniformly hung on each sea cone.
Particularly, after the dishes are placed in a dish, a proper amount of coat-removed fried peanuts and chives are added, so that the purposes of balanced nutrition matching, fragrance improvement and color enhancement are achieved.
In particular, the bottom oil put into the pot is boiled in the cooking process of the sea cone.
In particular, the bottom oil put into the pot in the cooking process of the sea cone is vegetable oil.
in particular, the water used in the pretreatment process of the sea cone is specifically seawater. The seawater can better ensure that the sea cone spits out the silt in the body.
in particular, the sea cone is cleaned by fresh water.
The invention adopts a cooking mode combining the quick frying with big fire, the slow stewing with medium fire and the thickening with small fire, which can ensure the well-done sea cone, protect the food sanitation and safety, prevent the disadvantages of nutrition loss and peculiar delicate flavor loss of the sea cone caused by overlong cooking time, greatly retain the water content of the sea cone when short-time cooking is adopted, and has better taste. In addition, the method adds the coat-removed fried peanuts and the chives after dishes are placed in a dish, and can play an important role in balancing nutrition, enhancing color and fragrance and stimulating appetite.
Detailed Description
The embodiment provides a sea cone cooking method for cooking sea cone dishes with unique taste, which specifically requires that:
1. Selecting a sea cone: selecting a selected high-quality sea cone which is directly transported from a producing area, and ensuring that the sea cone is fresher; the fresh and alive cones with uniform sizes are manually selected, and the finished dish is more beautiful.
2. Pretreatment of sea cones: using water which is not too large to stand the sea cone for 2 to 15 hours; can effectively ensure the emptying of silt in the sea cone, is more sanitary to eat and has better taste.
3. Cleaning a sea cone: washing the outer surface and the inner part of the sea cone by water; the shell and the body of the sea awl are cleaned, impurities and internal organs in the body are removed, the sea awl is more sanitary to eat, and the food sanitation of eaters is guaranteed.
4. Cooking the sea cones: adding bottom oil into the pan, heating the bottom oil, adding the selected flavoring A and the special flavoring B, and adding the sea cone; cooking with strong fire for 1 to 6 minutes; cooking for 2 to 10 minutes with medium fire; cooking with soft fire for 0.5-5 min; thickening;
5. And putting dishes into a dish.
In particular, the sea cone is kept still for 5.5 to 6.5 hours in the sea cone pretreatment process.
In the cooking process of the special sea cone, the cooking time is 2 to 5 minutes by using a big fire, 3 to 7 minutes by using a middle fire and 1 to 4 minutes by using a small fire.
In particular, in the cooking process of the sea cone, the cooking time is specifically 3 minutes by using a big fire, 5 minutes by using a medium fire and 2 minutes by using a small fire. Stir-frying with strong fire to make the sea cone well-done; the slow stewing with medium fire can make the cooked sea cone tasty better; thickening with slow fire to make the sauce uniformly hung on each sea cone.
particularly, after the dishes are placed in a dish, a proper amount of coat-removed fried peanuts and chives are added, so that the purposes of balanced nutrition matching, fragrance improvement and color enhancement are achieved.
In particular, the bottom oil put into the pot is boiled in the cooking process of the sea cone.
in particular, the bottom oil put into the pot in the cooking process of the sea cone is vegetable oil.
In particular, the water used in the pretreatment process of the sea cone is specifically seawater. The seawater can better ensure that the sea cone spits out the silt in the body.
In particular, the sea cone is cleaned by fresh water.
Selecting a proper amount of uniform sea cones, and standing in seawater which is not on the upper surfaces of the sea cones for 6 hours. After the sea cone spits out the silt in the body, the impurities in the meter shell and the body are cleaned by fresh water, and the water is controlled to be dry. Heating pot, adding vegetable oil, boiling, adding selected flavoring agent A and secret flavoring agent B, stir-frying until fragrance appears, adding cleaned and dried Concha Meretricis Seu Cyclinae, stir-frying for 3 min to make it well-done, stewing with middle fire for 5 min to make it more tasty, and thickening with slow fire for 2 min. Taking out of the pan, putting into a pan, removing the coat, frying peanuts and a proper amount of chives.
this embodiment adopts big fire to explode the stir-fry, well fire stews slowly, the little fire catches on the gorgon and combines together's culinary art mode, can ensure the sea awl thoroughly cooked, ensures food sanitation safety, can prevent simultaneously because nutrition that the cooking time overlength caused and drawback such as the peculiar delicate flavor of sea awl run off, cooks in the adoption short time moreover, has kept the moisture content of sea awl to a great extent, and the taste is better. In addition, the method has the advantages that the fried peanuts and the chives without coatings are added after dishes are placed in a dish, so that the important effects of balanced nutrition matching, color enhancement, aroma improvement and appetite increase can be achieved.
Claims (9)
1. A special cooking method of sea cones is used for cooking sea cone dishes with unique taste, and is characterized in that: the specific requirements of the sea cone cooking method are as follows:
Selecting a sea cone;
pretreatment of sea cones: using water which is not too large to stand the sea cone for 2 to 15 hours;
Cleaning a sea cone: washing the outer surface and the inner part of the sea cone by water;
Cooking the sea cones: adding bottom oil into the pan, heating the bottom oil, adding the selected flavoring A and the special flavoring B, and adding the sea cone; cooking with strong fire for 1 to 6 minutes; cooking for 2 to 10 minutes with medium fire; cooking with soft fire for 0.5-5 min; thickening;
And putting dishes into a dish.
2. The method of claim 1 wherein the cone is allowed to sit for 5.5 to 6.5 hours during the pretreatment of the cone.
3. The method of claim 1, wherein the sea cone is cooked for a period of time selected from the group consisting of 2 to 5 minutes on a hard fire, 3 to 7 minutes on a medium fire, and 1 to 4 minutes on a soft fire.
4. The method of claim 3, wherein the cooking time of the sea cone is selected from the group consisting of 3 minutes with hard fire, 5 minutes with medium fire, and 2 minutes with soft fire.
5. The method of claim 1, wherein the dishes are placed in the plate and then the fried peanuts and the chives are added to achieve the purposes of balanced nutrition, flavor enhancement and color enhancement.
6. The method of claim 1 wherein the base oil is boiled while the cone is being cooked.
7. The method of claim 1 or 6, wherein the base oil is vegetable oil when the sea cone is cooked.
8. The method of claim 1 or 2, wherein the water used in the pretreatment of the cone is seawater.
9. The method of claim 1 wherein the cleaning of the sea cone is performed using fresh water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911029563.2A CN110558501A (en) | 2019-10-28 | 2019-10-28 | Special cooking method for sea cones |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911029563.2A CN110558501A (en) | 2019-10-28 | 2019-10-28 | Special cooking method for sea cones |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110558501A true CN110558501A (en) | 2019-12-13 |
Family
ID=68786146
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911029563.2A Withdrawn CN110558501A (en) | 2019-10-28 | 2019-10-28 | Special cooking method for sea cones |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110558501A (en) |
-
2019
- 2019-10-28 CN CN201911029563.2A patent/CN110558501A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101662303B1 (en) | A process for the preparation of spicy beef soup jjamppong and spicy beef soup jjamppong prepared therefrom | |
| US20180116262A1 (en) | Method for cooking a chicken with an overcooked rice crust | |
| CN108077876A (en) | A kind of spicy serious flavoring food and preparation method thereof | |
| KR101011146B1 (en) | Hard-boiled marine products and pig bone, and cooking method thereof | |
| KR101728295B1 (en) | Method for manufacturing the dogani-tang, and the dogani-tang manufactured by the method | |
| CN109527415A (en) | A kind of steam-boiler and the steaming method of steam-boiler soft-shelled turtle | |
| CN101554239B (en) | Preparation method of oil-flowout spicy tea boiled eggs | |
| CN105661353A (en) | Roast duck in flavor of cured meat and wine lees and processing method of roast duck | |
| CN104705672A (en) | Manufacturing method of sauce-braised trotter | |
| CN106107549A (en) | The preparation method of Manchu's soy sauce | |
| CN110558501A (en) | Special cooking method for sea cones | |
| Corson | Miss Corson's Practical American Cookery and Household Management | |
| CN108523094A (en) | A kind of preparation method of spiral shell pork sauce | |
| CN101427813A (en) | Process for preparing food | |
| CN108936248A (en) | A kind of production method of the fried rice of Yangzhou style of suitable microwave heating | |
| CN106879982A (en) | A kind of preparation method of Tea Flavored Boiled Eggs | |
| KR100357445B1 (en) | Cooking method of packaging instant chicken soup | |
| CN107019171A (en) | Sweet tea pungent Deep-fried boiled eggs | |
| KR20150139476A (en) | method For Boiled Rice Served in Soup in the market place | |
| CN104686872A (en) | Special cooking method for shellfish | |
| KR100393246B1 (en) | Method for preparation of instant roasted chicken containing cooked rice and the prepared same | |
| Chan | The Chinese Cook Book: Containing More Than One Hundred Recipes for Everyday Food Prepared in the Wholesome Chinese Way, and Many Recipes of Unique Dishes Peculiar to the Chinese, Including Chinese Pastry," stove Parties," and Chinese Candies | |
| Hooper | Little dinners, how to serve them with elegance and economy | |
| Choi | Study on Foods of 「Jusikbangmun」 from National Central Library Possession in the late Period of Joseon Dynasty | |
| CN110179048A (en) | A kind of production method of pork liver fried rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20191213 |