CN110916118A - Method for making braised giant salamander fast food - Google Patents
Method for making braised giant salamander fast food Download PDFInfo
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- CN110916118A CN110916118A CN201911327178.6A CN201911327178A CN110916118A CN 110916118 A CN110916118 A CN 110916118A CN 201911327178 A CN201911327178 A CN 201911327178A CN 110916118 A CN110916118 A CN 110916118A
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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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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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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- 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
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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
- A23L31/00—Edible extracts or preparations of fungi; 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- Marine Sciences & Fisheries (AREA)
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Abstract
The invention discloses a method for making braised giant salamander fast food, which comprises the following steps of S1: food materials, giant salamander, green pepper, red pepper, black fungus, fresh mushroom, green Chinese onion, garlic, ginger, dried pepper and pepper; s2: proportioning, namely, 2 jin of giant salamander meat, 0.4 jin of green pepper, 0.1 jin of red pepper, 0.1 jin of black fungus, 0.2 jin of fresh mushroom, 0.3 jin of scallion, 3 jin of garlic, 0.2 jin of ginger, 0.1 jin of dried pepper and 0.06 jin of pepper; s3: raw material treatment, S31: firstly, washing giant salamander meat blocks with boiled water and draining for later use; s32: cutting green pepper into sections and loading the sections into a tray for later use; s33: cutting red pepper into blocks, cutting black fungus into blocks, cutting fresh mushroom into blocks, and dishing up for later use; s34: garlic is cut into segments, and ginger is cut into pieces and sliced, which relates to the technical field of fast food. The preparation method of the fast food of the giant salamander braised in soy sauce achieves the effect of increasing the edible taste of the giant salamander, the giant salamander is cooked in the braising mode, auxiliary materials such as green Chinese onions and garlic are adopted, the taste is improved, the fishy smell is removed, the taste is delicious, the eating enthusiasm of people is high, and the idea of eating the giant salamander by people is increased.
Description
Technical Field
The invention relates to the technical field of fast food, in particular to a method for making braised giant salamander fast food.
Background
Giant salamanders are the largest and most precious amphibians existing in the world. It sounds much like a baby's cry, so people also call it "giant salamander". The giant salamander is a national second-level protection amphibian wild animal, and is a major development in agricultural industrialization and special agriculture and a wild animal gene protection variety. Except that Tibetan, inner Mongolia and Taiwan have no report, the giant salamanders in China are distributed in other provinces and mainly produced in mountain stream of middle and upstream tributaries of Yangtze river, yellow river and Zhujiang river. Giant salamander is commonly called as large mountain pepper fish, and is originated from the fact that the giant salamander has the taste of the mountain pepper.
Although the existing giant salamander breeding cooking methods are more, the taste is flat, so that the idea of people for eating the giant salamander is gradually withdrawn, and the sales of the giant salamander breeding industry is limited.
Disclosure of Invention
The invention provides a method for making braised giant salamander fast food, which solves the problem that although the existing giant salamander cooking method is more, the taste is flat, so that the idea of eating the giant salamander is gradually lost, and the sales of the giant salamander culture industry is limited.
In order to solve the technical problems, the invention provides a method for making braised giant salamander fast food, which comprises the following steps:
s1: food materials, giant salamander, green pepper, red pepper, black fungus, fresh mushroom, green Chinese onion, garlic, ginger, dried pepper and pepper;
s2: proportioning, namely, 2 jin of giant salamander meat, 0.4 jin of green pepper, 0.1 jin of red pepper, 0.1 jin of black fungus, 0.2 jin of fresh mushroom, 0.3 jin of scallion, 3 jin of garlic, 0.2 jin of ginger, 0.1 jin of dried pepper and 0.06 jin of pepper;
s3: raw material treatment, S31: firstly, washing giant salamander meat blocks with boiled water and draining for later use; s32: cutting green pepper into sections and loading the sections into a tray for later use; s33: cutting red pepper into blocks, cutting black fungus into blocks, cutting fresh mushroom into blocks, and dishing up for later use; s34: cutting garlic into segments, and cutting ginger into blocks and slices;
s4: the manufacturing process comprises the following steps: heating an iron pan, pouring vegetable oil into the pan, adding pepper and dried pepper after the oil is boiled, adding giant salamander meat blocks after the oil is fried for several times, adding salt in a proper amount, adding cooking wine in five minutes, adding ginger, adding 1 two pasty soybean pastes, adding mushrooms, black fungus and dark soy sauce, coloring, frying for two minutes, adding boiled water for one kilogram, adding the pepper and the green and sharp peppers, frying for 2 minutes, adding onion sections, extracting fresh, adding oil for extraction, adding fresh garlic cloves, taking out the garlic cloves after the garlic cloves are cooked for eight minutes, and finishing the cooking of the fresh, tender, spicy and red giant salamanders; and naturally cooling to normal temperature.
Preferably, the weight of the giant salamander meat blocks in the S31 is 0.05 jin to 0.1 jin.
Preferably, the length of the green pepper cut in S32 is 0.2 cm.
Preferably, the amount of the vegetable oil poured into the pot in the S4 is 0.2 jin.
Preferably, the cooking wine poured into the pot in the S4 is 0.2 jin.
Preferably, the cover is covered and braised for 3 minutes after the water is added in the S4 for one kilogram.
The invention has the following beneficial effects:
the preparation method of the braised giant salamander fast food comprises the following steps of S1: food materials, giant salamander, green pepper, red pepper, black fungus, fresh mushroom, green Chinese onion, garlic, ginger, dried pepper and pepper; s2: proportioning, namely, 2 jin of giant salamander meat, 0.4 jin of green pepper, 0.1 jin of red pepper, 0.1 jin of black fungus, 0.2 jin of fresh mushroom, 0.3 jin of scallion, 3 jin of garlic, 0.2 jin of ginger, 0.1 jin of dried pepper and 0.06 jin of pepper; s3: raw material treatment, S31: firstly, washing giant salamander meat blocks with boiled water and draining for later use; s32: cutting green pepper into sections and loading the sections into a tray for later use; s33: cutting red pepper into blocks, cutting black fungus into blocks, cutting fresh mushroom into blocks, and dishing up for later use; s34: cutting garlic into segments, and cutting ginger into blocks and slices; s4: the manufacturing process comprises the following steps: heating an iron pan, pouring vegetable oil into the pan, adding pepper and dried pepper after the oil is boiled, adding giant salamander meat blocks after the oil is fried for several times, adding salt in a proper amount, adding cooking wine in five minutes, adding ginger, adding 1 two pasty soybean pastes, adding mushrooms, black fungus and dark soy sauce, coloring, frying for two minutes, adding boiled water for one kilogram, adding the pepper and the green and sharp peppers, frying for 2 minutes, adding onion sections, extracting fresh, adding oil for extraction, adding fresh garlic cloves, taking out the garlic cloves after the garlic cloves are cooked for eight minutes, and finishing the cooking of the fresh, tender, spicy and red giant salamanders; the giant salamander is naturally cooled to normal temperature, the effect of increasing the edible taste of the giant salamander is achieved, the giant salamander is cooked in a braising mode, auxiliary materials such as scallion and garlic are adopted, the taste is improved, the fishy smell is removed, the taste is delicious, the edible enthusiasm of people is high, and the idea of eating the giant salamander by people is increased.
It is not necessary for any product that embodies the invention to achieve all of the above-described advantages simultaneously.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it is to be understood that the terms "opening," "upper," "lower," "thickness," "top," "middle," "length," "inner," "peripheral," and the like are used in an orientation or positional relationship that is merely for convenience in describing and simplifying the description, and do not indicate or imply that the referenced component or element must have a particular orientation, be constructed and operated in a particular orientation, and thus should not be considered as limiting the present invention.
The embodiment of the invention provides a technical scheme that: a method for making braised giant salamander fast food comprises the following steps:
s1: food materials, giant salamander, green pepper, red pepper, black fungus, fresh mushroom, green Chinese onion, garlic, ginger, dried pepper and pepper;
s2: proportioning, namely, 2 jin of giant salamander meat, 0.4 jin of green pepper, 0.1 jin of red pepper, 0.1 jin of black fungus, 0.2 jin of fresh mushroom, 0.3 jin of scallion, 3 jin of garlic, 0.2 jin of ginger, 0.1 jin of dried pepper and 0.06 jin of pepper;
s3: raw material treatment, S31: firstly, washing giant salamander meat blocks with boiled water and draining for later use; s32: cutting green pepper into sections and loading the sections into a tray for later use; s33: cutting red pepper into blocks, cutting black fungus into blocks, cutting fresh mushroom into blocks, and dishing up for later use; s34: cutting garlic into segments, and cutting ginger into blocks and slices.
S4: the manufacturing process comprises the following steps: heating an iron pan, pouring vegetable oil into the pan, adding pepper and dried pepper after the oil is boiled, adding giant salamander meat blocks after the oil is fried for several times, adding salt in a proper amount, adding cooking wine in five minutes, adding ginger, adding 1 two pasty soybean pastes, adding mushrooms, black fungus and dark soy sauce, coloring, frying for two minutes, adding boiled water for one kilogram, adding the pepper and the green and sharp peppers, frying for 2 minutes, adding onion sections, extracting fresh, adding oil for extraction, adding fresh garlic cloves, taking out the garlic cloves after the garlic cloves are cooked for eight minutes, and finishing the cooking of the fresh, tender, spicy and red giant salamanders; and naturally cooling to normal temperature.
The weight of the giant salamander meat blocks in the S31 is 0.05 jin to 0.1 jin.
The length of the green pepper cut in the S32 is 0.2 cm.
And 0.2 jin of rape oil is poured into the pot in the S4.
0.2 jin of cooking wine is poured into the pot in the S4.
And covering and stewing the water in the S4 for 3 minutes after one kilogram of water is added.
The preparation method of the fast food of the braised giant salamander provided by the invention has the following beneficial effects:
by S1: food materials, giant salamander, green pepper, red pepper, black fungus, fresh mushroom, green Chinese onion, garlic, ginger, dried pepper and pepper; s2: proportioning, namely, 2 jin of giant salamander meat, 0.4 jin of green pepper, 0.1 jin of red pepper, 0.1 jin of black fungus, 0.2 jin of fresh mushroom, 0.3 jin of scallion, 3 jin of garlic, 0.2 jin of ginger, 0.1 jin of dried pepper and 0.06 jin of pepper; s3: raw material treatment, S31: firstly, washing giant salamander meat blocks with boiled water and draining for later use; s32: cutting green pepper into sections and loading the sections into a tray for later use; s33: cutting red pepper into blocks, cutting black fungus into blocks, cutting fresh mushroom into blocks, and dishing up for later use; s34: cutting garlic into segments, and cutting ginger into blocks and slices; s4: the manufacturing process comprises the following steps: heating an iron pan, pouring vegetable oil into the pan, adding pepper and dried pepper after the oil is boiled, adding giant salamander meat blocks after the oil is fried for several times, adding salt in a proper amount, adding cooking wine in five minutes, adding ginger, adding 1 two pasty soybean pastes, adding mushrooms, black fungus and dark soy sauce, coloring, frying for two minutes, adding boiled water for one kilogram, adding the pepper and the green and sharp peppers, frying for 2 minutes, adding onion sections, extracting fresh, adding oil for extraction, adding fresh garlic cloves, taking out the garlic cloves after the garlic cloves are cooked for eight minutes, and finishing the cooking of the fresh, tender, spicy and red giant salamanders; the giant salamander is naturally cooled to normal temperature, the effect of increasing the edible taste of the giant salamander is achieved, the giant salamander is cooked in a braising mode, auxiliary materials such as scallion and garlic are adopted, the taste is improved, the fishy smell is removed, the taste is delicious, the edible enthusiasm of people is high, and the idea of eating the giant salamander by people is increased.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (6)
1. A method for making braised giant salamander fast food is characterized by comprising the following steps: the method comprises the following steps:
s1: food materials, giant salamander, green pepper, red pepper, black fungus, fresh mushroom, green Chinese onion, garlic, ginger, dried pepper and pepper;
s2: proportioning, namely, 2 jin of giant salamander meat, 0.4 jin of green pepper, 0.1 jin of red pepper, 0.1 jin of black fungus, 0.2 jin of fresh mushroom, 0.3 jin of scallion, 3 jin of garlic, 0.2 jin of ginger, 0.1 jin of dried pepper and 0.06 jin of pepper;
s3: raw material treatment, S31: firstly, washing giant salamander meat blocks with boiled water and draining for later use; s32: cutting green pepper into sections and loading the sections into a tray for later use; s33: cutting red pepper into blocks, cutting black fungus into blocks, cutting fresh mushroom into blocks, and dishing up for later use; s34: cutting garlic into segments, and cutting ginger into blocks and slices;
s4: the manufacturing process comprises the following steps: heating an iron pan, pouring vegetable oil into the pan, adding pepper and dried pepper after the oil is boiled, adding giant salamander meat blocks after the oil is fried for several times, adding salt in a proper amount, adding cooking wine in five minutes, adding ginger, adding 1 two pasty soybean pastes, adding mushrooms, black fungus and dark soy sauce, coloring, frying for two minutes, adding boiled water for one kilogram, adding the pepper and the green and sharp peppers, frying for 2 minutes, adding onion sections, extracting fresh, adding oil for extraction, adding fresh garlic cloves, taking out the garlic cloves after the garlic cloves are cooked for eight minutes, and finishing the cooking of the fresh, tender, spicy and red giant salamanders; and naturally cooling to normal temperature.
2. The method for making the fast food of the giant salamander braised in soy sauce according to claim 1, which is characterized in that: the weight of the giant salamander meat blocks in the S31 is 0.05 jin to 0.1 jin.
3. The method for making the fast food of the giant salamander braised in soy sauce according to claim 1, which is characterized in that: the length of the green pepper cut in the S32 is 0.2 cm.
4. The method for making the fast food of the giant salamander braised in soy sauce according to claim 1, which is characterized in that: and 0.2 jin of rape oil is poured into the pot in the S4.
5. The method for making the fast food of the giant salamander braised in soy sauce according to claim 1, which is characterized in that: 0.2 jin of cooking wine is poured into the pot in the S4.
6. The method for making the fast food of the giant salamander braised in soy sauce according to claim 1, which is characterized in that: and covering and stewing the water in the S4 for 3 minutes after one kilogram of water is added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911327178.6A CN110916118A (en) | 2019-12-20 | 2019-12-20 | Method for making braised giant salamander fast food |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911327178.6A CN110916118A (en) | 2019-12-20 | 2019-12-20 | Method for making braised giant salamander fast food |
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| CN110916118A true CN110916118A (en) | 2020-03-27 |
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| CN201911327178.6A Withdrawn CN110916118A (en) | 2019-12-20 | 2019-12-20 | Method for making braised giant salamander fast food |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779800A (en) * | 2010-03-19 | 2010-07-21 | 贵定锦江娃娃鱼开发有限公司 | Cooking method of giant salamander in brown sauce |
| CN101803753A (en) * | 2010-03-19 | 2010-08-18 | 兰洪明 | Method for cooking fish waste of giant salamander |
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2019
- 2019-12-20 CN CN201911327178.6A patent/CN110916118A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779800A (en) * | 2010-03-19 | 2010-07-21 | 贵定锦江娃娃鱼开发有限公司 | Cooking method of giant salamander in brown sauce |
| CN101803753A (en) * | 2010-03-19 | 2010-08-18 | 兰洪明 | Method for cooking fish waste of giant salamander |
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Application publication date: 20200327 |