CN110771816A - Crock fish and making method thereof - Google Patents
Crock fish and making method thereof Download PDFInfo
- Publication number
- CN110771816A CN110771816A CN201911109213.7A CN201911109213A CN110771816A CN 110771816 A CN110771816 A CN 110771816A CN 201911109213 A CN201911109213 A CN 201911109213A CN 110771816 A CN110771816 A CN 110771816A
- Authority
- CN
- China
- Prior art keywords
- fish
- crock
- vegetables
- charcoal
- putting
- 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.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 121
- 238000000034 method Methods 0.000 title claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 31
- 235000013311 vegetables Nutrition 0.000 claims abstract description 21
- 239000003610 charcoal Substances 0.000 claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 235000019640 taste Nutrition 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 24
- 229910052742 iron Inorganic materials 0.000 claims description 12
- 235000013555 soy sauce Nutrition 0.000 claims description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 7
- 238000005554 pickling Methods 0.000 claims description 7
- 244000291564 Allium cepa Species 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000013527 bean curd Nutrition 0.000 claims description 6
- 230000001680 brushing effect Effects 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 239000002671 adjuvant Substances 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 240000000467 Carum carvi Species 0.000 claims description 3
- 235000005747 Carum carvi Nutrition 0.000 claims description 3
- 235000004237 Crocus Nutrition 0.000 claims description 3
- 241000596148 Crocus Species 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 244000241838 Lycium barbarum Species 0.000 claims description 3
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 3
- 235000015468 Lycium chinense Nutrition 0.000 claims description 3
- 210000001015 abdomen Anatomy 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 235000021168 barbecue Nutrition 0.000 claims description 3
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 3
- 238000007664 blowing Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 235000019688 fish Nutrition 0.000 abstract description 98
- 238000010411 cooking Methods 0.000 abstract description 7
- 244000124209 Crocus sativus Species 0.000 abstract description 6
- 235000015655 Crocus sativus Nutrition 0.000 abstract description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract description 4
- 235000017491 Bambusa tulda Nutrition 0.000 abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 abstract description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract description 4
- 239000011425 bamboo Substances 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 239000000779 smoke Substances 0.000 abstract description 4
- 239000000446 fuel Substances 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 238000002485 combustion reaction Methods 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000013589 supplement 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
- 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
- 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)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Baking, Grill, Roasting (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a crock fish and a preparation method thereof, wherein fish is used as a main material; the auxiliary materials are various vegetables, the various vegetables are placed into a high-temperature-resistant plate in advance, a proper amount of roasted fish juice is added, the fish which is killed and pickled is placed on the vegetables and is put into a civil tile pot together for roasting, only a small amount of natural bamboo charcoal fuel needs to be added at the bottom of the pot, a small-sized blower is placed at an air inlet at the bottom of the pot for supporting combustion, the temperature in the pot can reach a constant temperature of about 380 ℃, three fishes can be roasted simultaneously within about five minutes, the fish and the vegetables are simultaneously put into the pot for roasting, the tastes of the fishes and the vegetables can be mutually blended and complemented, the roasted fishes cannot be burnt, the fish meat is fresh and tender, the vegetables below the roasted fishes are delicious which can not be easily cooked by any cooking method, and no oil smoke is generated in the roasting process. The crocus sativus is an energy-saving, environment-friendly, efficient and healthy method for making the grilled fish.
Description
The technical field is as follows:
the invention relates to the field of grilled fish, in particular to crocus sativus and a making method thereof.
Background art:
grilled fish is a dish. The raw materials mainly comprise fish, mushroom, tomato and the like. The method is a method for cooking after roasting fish, and the cooking mode realizes 'one roasting and two stewing'. The existing grilled fish has single function, is often placed in a grilled fish plate after being cooked by an oil pan, cannot make the fish taste more delicious by the traditional mode, needs to pickle fish meat in advance, has oil smoke in the cooking process, can influence the taste of the fish meat, cannot be mixed with traditional Chinese medicinal materials, cannot increase the health performance of the fish meat, and has overlong time, low efficiency and slow speed for cooking one grilled fish.
The invention content is as follows:
the invention aims to overcome the defects of the prior art and provide a crock fish and a manufacturing method thereof so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a crocus fish comprises main material and adjuvant, wherein the main material is fish; the adjuvants include Bulbus Allii Cepae, herba Apii Graveolentis, needle Mushroom, bean sprout, bean curd, semen Euphorbiae Fischerianae, rhizoma Solani Tuber osi, yellow wine, light soy sauce, dark soy sauce, white vinegar, Bulbus Allii and rhizoma Zingiberis recens.
A preparation method of crocus sativus comprises the following specific steps;
s1: firstly, selecting a purple sand crock with the height of 1.1 meter, the width of 0.92 meter and the caliber of 0.51 meter, adding aluminum skin into the crock to prevent dust generated during baking from blowing to the surface of fish, and arranging a 60-watt small fan at the air inlet of the crock to help charcoal in the crock to burn quickly;
s2: heating the tile cylinder, filling charcoal in a charcoal barrel at the bottom in the tile cylinder and igniting, and braking by using a fan to enable the charcoal to be rapidly combusted, wherein the temperature in the tile cylinder reaches 200-;
s3: preparing ingredients, namely bottoming with an iron plate with the length of 32 cm, the width of 27 cm and the depth of 4 cm, adding needle mushrooms, bean sprouts, bean curds, Chinese sprangles and wolfberries, and adding 1 jin of soup stock for later use;
s4: preparing a fish pickling material, namely cutting garlic and ginger, putting the cut garlic and ginger into a bowl filled with yellow wine, light soy sauce, dark soy sauce and white vinegar, fully stirring, adding chicken essence and salt, and standing for 20 minutes for later use;
s5: pretreating fish, namely breaking the killed fish from the middle of the back of the fish by using a knife, removing internal organs, cleaning, cutting flower knives on two sides of the fish to make the fish meat tasty, then uniformly coating a salted fish material on each part of the fish body, placing the salted fish on an iron plate with the fish belly downward and the back of the fish upwards rinsing clear oil;
s6: putting the basic material with the fish and the iron plate into a tile cylinder by a clamp, covering the opening of the cylinder with the iron plate, baking, brushing flat oil for about 2 minutes, closing a fan after brushing oil for the second time, covering the cover with the fan, braising for one minute, baking the fish and the vegetables uniformly, and taking the fish and the vegetables out of the cylinder;
s7: and (3) after taking out of the jar, putting 2 pieces of the burnt charcoal clamp into a fish roasting rack, putting the roasted fish on the fish roasting rack, adding fish juices with different tastes, scattering barbecue materials, shallots and onions, spraying high-temperature bright oil, and putting caraway on the mixture to obtain the dish.
The invention has the beneficial effects that: the crock fish is a delicious grilled fish baked in a crock, the internal mechanism of the crock is improved, the improved crock only needs to add six-element natural bamboo charcoal fuel at the bottom of the crock, the temperature in the crock can reach the constant temperature of 380 ℃, three fish can be grilled at the same time within about five minutes, each grilled fish is provided with eight vegetable ingredients and is grilled together, because the fish and the vegetables are baked together in the crock, the taste of the fish and the vegetables can be mutually fused and complemented, the grilled fish can not be burnt, the fish meat is fresh, tender and delicious, the vegetables under the grilled fish are delicious which can not be easily made by any cooking method, no oil smoke is generated in the baking process, meanwhile, the pickling materials are prepared from more than ten traditional Chinese medicinal materials and natural spices, the hotpot seasoning for the grilled fish is also prepared from the spices and other healthy food materials, the crocus sativus is prepared by decocting for more than five hours, and by using the pickling material, the grilled fish can be quickly deodorized without being pickled in advance, so that the effect of medicine and food supplementation is achieved.
The specific implementation mode is as follows:
the following detailed description of the preferred embodiments of the present invention is provided to enable those skilled in the art to more readily understand the advantages and features of the present invention and to clearly define the scope of the invention.
Example (b): the invention provides a technical scheme that: a crocus fish comprises main material and adjuvant, wherein the main material is fish; the adjuvants include Bulbus Allii Cepae, herba Apii Graveolentis, needle Mushroom, bean sprout, bean curd, semen Euphorbiae Fischerianae, rhizoma Solani Tuber osi, yellow wine, light soy sauce, dark soy sauce, white vinegar, Bulbus Allii and rhizoma Zingiberis recens.
A preparation method of crocus sativus comprises the following specific steps;
s1: firstly, selecting a purple sand crock with the height of 1.1 meter, the width of 0.92 meter and the caliber of 0.51 meter, adding aluminum skin into the crock to prevent dust generated during baking from blowing to the surface of fish, and arranging a 60-watt small fan at the air inlet of the crock to help charcoal in the crock to burn quickly;
s2: heating the tile cylinder, filling charcoal in a charcoal barrel at the bottom in the tile cylinder and igniting, and braking by using a fan to enable the charcoal to be rapidly combusted, wherein the temperature in the tile cylinder reaches 200-;
s3: preparing ingredients, namely bottoming with an iron plate with the length of 32 cm, the width of 27 cm and the depth of 4 cm, adding needle mushrooms, bean sprouts, bean curds, Chinese sprangles and wolfberries, and adding 1 jin of soup stock for later use;
s4: preparing a fish pickling material, namely cutting garlic and ginger, putting the cut garlic and ginger into a bowl filled with yellow wine, light soy sauce, dark soy sauce and white vinegar, fully stirring, adding chicken essence and salt, and standing for 20 minutes for later use;
s5: pretreating fish, namely breaking the killed fish from the middle of the back of the fish by using a knife, removing internal organs, cleaning, cutting flower knives on two sides of the fish to make the fish meat tasty, then uniformly coating a salted fish material on each part of the fish body, placing the salted fish on an iron plate with the fish belly downward and the back of the fish upwards rinsing clear oil;
s6: putting the basic material with the fish and the iron plate into a tile cylinder by a clamp, covering the opening of the cylinder with the iron plate, baking, brushing flat oil for about 2 minutes, closing a fan after brushing oil for the second time, covering the cover with the fan, braising for one minute, baking the fish and the vegetables uniformly, and taking the fish and the vegetables out of the cylinder;
s7: and (3) after taking out of the jar, putting 2 pieces of the burnt charcoal clamp into a fish roasting rack, putting the roasted fish on the fish roasting rack, adding fish juices with different tastes, scattering barbecue materials, shallots and onions, spraying high-temperature bright oil, and putting caraway on the mixture to obtain the dish.
The tile jar can be used for simultaneously placing three same fishes, and can be used for simultaneously taking three fish dishes within 5 minutes, the fish adopts high-protein, low-fat and high-quality reservoir fish, fresh vegetable seasoning and dense sauce with the supplement of medicine and food, and is simultaneously placed into the tile jar for baking, so that the original taste and flavor of the food materials are retained, and the collection of nutrition is facilitated. The crock grilled fish is made by stewing smokeless natural bamboo charcoal in a crock made by firing pure natural purple clay red mud, so that the crock grilled fish does not get hot, the speed of grilling fish at the temperature of 300 ℃ in the crock is 3 times of that of the common grilled fish, the freshness and tenderness of the fish are ensured, and the real purpose of grilling live fish by using charcoal is achieved.
The crock fish is a delicious grilled fish baked in a crock, the internal mechanism of the crock is improved, the improved crock only needs to add six-element natural bamboo charcoal fuel at the bottom of the crock, the temperature in the crock can reach the constant temperature of 380 ℃, three fish can be grilled at the same time within about five minutes, each grilled fish is provided with eight vegetable ingredients and is grilled together, because the fish and the vegetables are baked together in the crock, the taste of the fish and the vegetables can be mutually fused and complemented, the grilled fish can not be burnt, the fish meat is fresh, tender and delicious, the vegetables under the grilled fish are delicious which can not be easily made by any cooking method, no oil smoke is generated in the baking process, meanwhile, the pickling materials are prepared from more than ten traditional Chinese medicinal materials and natural spices, the hotpot seasoning for the grilled fish is also prepared from the spices and other healthy food materials, the crocus sativus is prepared by decocting for more than five hours, and by using the pickling material, the grilled fish can be quickly deodorized without being pickled in advance, so that the effect of medicine and food supplementation is achieved.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which shall all fall within the protection of the present invention.
Claims (2)
1. A crocus fish comprises a main material and an auxiliary material, and is characterized in that the main material is fish; the adjuvants include Bulbus Allii Cepae, herba Apii Graveolentis, needle Mushroom, bean sprout, bean curd, semen Euphorbiae Fischerianae, rhizoma Solani Tuber osi, yellow wine, light soy sauce, dark soy sauce, white vinegar, Bulbus Allii and rhizoma Zingiberis recens.
2. A method for preparing the aquarium fish tile as claimed in claim 1, which comprises the following steps;
s1: firstly, selecting a purple sand crock with the height of 1.1 meter, the width of 0.92 meter and the caliber of 0.51 meter, adding aluminum skin into the crock to prevent dust generated during baking from blowing to the surface of fish, and arranging a 60-watt small fan at the air inlet of the crock to help charcoal in the crock to burn quickly;
s2: heating the tile cylinder, filling charcoal in a charcoal barrel at the bottom in the tile cylinder and igniting, and braking by using a fan to enable the charcoal to be rapidly combusted, wherein the temperature in the tile cylinder reaches 200-;
s3: preparing ingredients, namely bottoming with an iron plate with the length of 32 cm, the width of 27 cm and the depth of 4 cm, adding needle mushrooms, bean sprouts, bean curds, Chinese sprangles and wolfberries, and adding 1 jin of soup stock for later use;
s4: preparing a fish pickling material, namely cutting garlic and ginger, putting the cut garlic and ginger into a bowl filled with yellow wine, light soy sauce, dark soy sauce and white vinegar, fully stirring, adding chicken essence and salt, and standing for 20 minutes for later use;
s5: pretreating fish, namely breaking the killed fish from the middle of the back of the fish by using a knife, removing internal organs, cleaning, cutting flower knives on two sides of the fish to make the fish meat tasty, then uniformly coating a salted fish material on each part of the fish body, placing the salted fish on an iron plate with the fish belly downward and the back of the fish upwards rinsing clear oil;
s6: putting the basic material with the fish and the iron plate into a tile cylinder by a clamp, covering the opening of the cylinder with the iron plate, baking, brushing flat oil for about 2 minutes, closing a fan after brushing oil for the second time, covering the cover with the fan, braising for one minute, baking the fish and the vegetables uniformly, and taking the fish and the vegetables out of the cylinder;
s7: and (3) after taking out of the jar, putting 2 pieces of the burnt charcoal clamp into a fish roasting rack, putting the roasted fish on the fish roasting rack, adding fish juices with different tastes, scattering barbecue materials, shallots and onions, spraying high-temperature bright oil, and putting caraway on the mixture to obtain the dish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911109213.7A CN110771816A (en) | 2019-11-13 | 2019-11-13 | Crock fish and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911109213.7A CN110771816A (en) | 2019-11-13 | 2019-11-13 | Crock fish and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110771816A true CN110771816A (en) | 2020-02-11 |
Family
ID=69390970
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911109213.7A Pending CN110771816A (en) | 2019-11-13 | 2019-11-13 | Crock fish and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110771816A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040183914A1 (en) * | 1997-07-15 | 2004-09-23 | Kia Silverbrook | Portable hand held camera |
| TWM288165U (en) * | 2005-11-08 | 2006-03-01 | Chuan-Shang Guo | Soup simmering device used in ceramic vat |
| FR2906550A1 (en) * | 2006-09-28 | 2008-04-04 | Michel Delattre | Tile for covering e.g. floor of building, has intermediate surfaces placed at height less than that of adherence surfaces for covering specific percentages of upper surface and forming channels between adherence surfaces |
| US20100294138A1 (en) * | 2009-05-21 | 2010-11-25 | Jordan Kahn Company | Versatile cooking device |
| CN106213436A (en) * | 2016-07-21 | 2016-12-14 | 安徽杠岗香食品科技有限公司 | A kind of grilled fish carbon burns taste flavouring agent and preparation method thereof |
| CN106912836A (en) * | 2015-12-28 | 2017-07-04 | 陈妮 | Crock grilled fish |
-
2019
- 2019-11-13 CN CN201911109213.7A patent/CN110771816A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040183914A1 (en) * | 1997-07-15 | 2004-09-23 | Kia Silverbrook | Portable hand held camera |
| TWM288165U (en) * | 2005-11-08 | 2006-03-01 | Chuan-Shang Guo | Soup simmering device used in ceramic vat |
| FR2906550A1 (en) * | 2006-09-28 | 2008-04-04 | Michel Delattre | Tile for covering e.g. floor of building, has intermediate surfaces placed at height less than that of adherence surfaces for covering specific percentages of upper surface and forming channels between adherence surfaces |
| US20100294138A1 (en) * | 2009-05-21 | 2010-11-25 | Jordan Kahn Company | Versatile cooking device |
| CN106912836A (en) * | 2015-12-28 | 2017-07-04 | 陈妮 | Crock grilled fish |
| CN106213436A (en) * | 2016-07-21 | 2016-12-14 | 安徽杠岗香食品科技有限公司 | A kind of grilled fish carbon burns taste flavouring agent and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 《美丽宜昌》编审委员会编: "《宜昌风物》", 31 October 2015 * |
| 戴永利: "四种特色鱼的加工技术", 《江苏调味副食品》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101579242B1 (en) | Method for cooking a chicken with a overcooked rice | |
| CN1086921C (en) | Instant dishes and processing method thereof | |
| CN103519216A (en) | Spicy chicken processing method | |
| CN105475856A (en) | Making method for mutton in carbon pot | |
| CN104187761A (en) | Manufacturing technology of diced pork in pot | |
| CN101438728A (en) | Salted fish food and production method | |
| CN1836551A (en) | Freezed quickly-freezed cooked Chinese dish | |
| CN103549471A (en) | Preparation method of pot-stewed whole chicken | |
| CN106261981A (en) | The processing method of instant grilled fish | |
| CN105661353A (en) | Roast duck in flavor of cured meat and wine lees and processing method of roast duck | |
| KR101702575B1 (en) | Method of manufacturing slices of boiled and seasoning Boneless Chicken Feet in the way of direct roasting | |
| CN102018236A (en) | Formula and preparation method of instant fresh and hot fried dace with dried tofu | |
| KR101873029B1 (en) | Manufacturing Method of Roasted Pork and Roasted Pork by the method | |
| CN1836550A (en) | Freezed quickly-freezed cooked Chinese steamed dish and rice or dough food | |
| CN103504345A (en) | Preparation method for flos lonicerae chicken | |
| CN103535755A (en) | Method for preparing spicy and hot chicken slices | |
| CN103535757A (en) | Preparation method of shredded chicken | |
| CN110771816A (en) | Crock fish and making method thereof | |
| KR101418803B1 (en) | Method for Processing Catfish and Method for Cooking using the Processed Catfish | |
| CN105394599A (en) | Baking method of pan-fried mutton dumplings | |
| KR101466871B1 (en) | Method for ramie gravy | |
| CN105192741A (en) | Braising method for pot chicken | |
| KR101640745B1 (en) | Method for manufacturing poultry jeongol using caldron lid and poultry jeongol using caldron lid manufactured therefrom | |
| CN1994139A (en) | A pot-stewed dish and preparation method thereof | |
| CN101427827A (en) | Process for preparing fish head soybean curd soup |
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 |