CN1298665A

CN1298665A - Technology for cooking braised shark's fin

Info

Publication number: CN1298665A
Application number: CN99125402A
Authority: CN
Inventors: 刘为平; 仁玉同; 王万有
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-12-06
Filing date: 1999-12-06
Publication date: 2001-06-13

Abstract

The present invention relates to a preparation technology of braised shark's fin, it uses American or hilippine shark's fin as main raw material and uses home-raised hen, black chicken, ham, force-fed duck, dried scallop as auxiliary materials, and seasonings as edible salt, sodium glutamate. Its process is as follows: first prepare soup stock, put hen, black chicken, ham duck, dried scallop in stainless steel pot and boil, remove floating oil, filter out broken bone and dregs. the shark's fin is washed with warm water, heated and has sinew, soft bone, and meat residual removed, then poured in soup stock and boiled, added with sodium glutamate, ham is cut into small particles and spread on the surface of shark's fin. The invented method is already programmed and is high in efficiency, and good in quality.

Description

The manufacture craft of Braised Shark's Fin in Yellow Wine Sauce

The present invention relates to a kind of manufacture craft of shark's fin, particularly relate to the manufacture craft that " Jin Shangou " or Philippine's product " Luzon Huang " shark fin are produced in a kind of America.

Shark's fin belongs to one of extra large eight delicacies, and its delicious food flavor and its dietotherapy effectiveness are early known, just record once in the supplementary Amplifications of the Compendium of Materia Medica: " shark's fin energy tonifying five zang organs, long waist power, beneficial gas, clear phlegm appetizing " is exactly indispensable dish in emperor's food for the emperor from ancient times.

Shark's fin is shark fins and end section, operation such as floats and processes through taking off sand, bone, dashing, and be a kind of aquatic food with abundant nutrition.In aquatic food, it is the highest that the protein of shark's fin stops long-pending amount, and contain mineral matters such as a large amount of colloids and phosphorus, calcium, can add excitometabolic after edible, and the nourishing beauty treatment more has protective effect on cancer risk.The fin of shark contains the wing muscle of a kind of shape such as bean vermicelli shape, wherein contains the protein about 80%, also contains fat, carbohydrate etc., and the trace elements such as iodine very important to human body.

The ground adult is many in China, from just forming south, northern various different processing methods to shark's fin in history, forms different tradition and local flavor.

The object of the present invention is to provide a kind of like this manufacture craft to shark fin, this is the crystallization of Tan Jia number last century-old traditional dish meat and fish dishes of generation, has development to break through on the basis of this experience accumulation again, with its manufacture craft sequencing.Strict carry out processing and fabricating by this program, promptly with qualitative, quantitatively substituted and blured, substituted manual randomness, make efficiency height not only, and the peculiar flavour that the master of the local flavor of its making and pool man makes is just the same, also development to some extent, and taste more U.S. is more fragrant.

For achieving the above object, the present invention has taked following technical measures, and its batching composition and manufacture craft that is adopted in making is as follows:

Major ingredient: " Jin Shangou " produced in America or Philippine's product " Luzon Huang " removes 10 kilograms on husky dried shark's fin.

Auxiliary material: 10 of 2 years to 2 years half bavin hens are supported by farmers', and every heavy 2000 grams are to 2500 grams, 1 of the black-bone chicken of living, and heavy 600-800 gram, Jinhua ham 4000 grams, one of clean thorax Peking Stuffed Duck weighs 2000 grams to 2300 grams, one-level dried scallop 500 grams, boneless chicken brisket 1000 grams.

Condiment: refined salt 200 grams, rock sugar 100 grams, monosodium glutamate 50 grams, fecula 150 grams.Its manufacture craft is as follows:

One, soup-stock is made:

1. get the bavin hen, black-bone chicken is slaughtered clean thorax, cut decaptitate, pawl, gizzard clean, and is placed on fresh-keeping depositing 12 hours in the refrigerator Celsius 3 ℃ to 5 ℃.

2. with the warm water cleaning of ham with 20 ℃ to 30 ℃, peeling, hoof remove the fat meat fat, are put in the food steamer, burn to 100 ℃ of backs of boiling with very hot oven and steam two hours, and it is standby to 30 grams to take out 25 grams, and square of its cotangent 1cm is standby.

3. clean bar duck is cleaned with clear water, it is standby to cut duck's gizzard.

With dried scallop with warm water cleaning Celsius 20 ℃-30 ℃, control is done standby.

5. Fresh Grade Breast is cleaned, and it is standby to cut into mud.

6. get one of stainless-steel pan, place on the very hot oven, add the clear water of capacity 80%, with the clean bavin hen slaughtering and refrigerate, black-bone chicken, the ham piece that steams, clean force-fed duck, dried scallop are put into pot in the lump.Boiled 6 to-8 hours with little fire after boiling 100 ℃, during constantly skim floating foam, cast aside one time approximately oil slick half an hour, the oil slick that skims is contained in the clean bowl standby.Raw material is boiled broken being dissolved in the soup ceases fire.With 8 order steel wire sieve filter impurity removal bone and disintegrating slag.

7. slaughterhouse is placed on the very hot oven, is put into pigeon breast mud meat, boil 100 ℃ about 10 minutes, put into refined salt, monosodium glutamate, rock sugar and cease fire.With 8 order steel wire sieve elimination residues, it is standby to make soup-stock.

Two, Braised Shark's Fin in Yellow Wine Sauce is made:

With shark's fin with warm water cleaning Celsius 20 ℃ to 30 ℃.

2. get stainless-steel pan and be put on the very hot oven, add clear water and boil to 100 ℃, put into clean shark's fin, keep water temperature at 40 ℃ to 50 ℃ with little fire, shark's fin soaked 10 hours to 12 hours therein.Fishy smell is cleaned and removed to the taking-up cold of drying in the air with clear water rinsing 30 to 40 minutes.

3. tear the muscle of shark's fin epidermis off, the irregular cartilage of Ex-all wing head and residual meat.

4. get stainless-steel pan and place on the very hot oven, pour 30% soup-stock into, boil, the shark's fin selected is tied with clean husky cloth parcel, put into soup to 100 ℃ Celsius, with little fire Celsius 80 ℃ roasting to 90 ℃ in 6 hours to 7 hours, cease fire.

5. pull shark's fin out branch by every part 50 gram to the amount of 60 gram shark's fins and be placed in the porcelain jar, branch needs porcelain jar was steamed 5 minutes in the boiling water steamer before putting shark's fin, makes porcelain jar entire body heat penetration.

6. get iron pan and place on the very hot oven, pour 70% remaining soup-stock into, place refined salt, monosodium glutamate, rock sugar when boiling, fecula is added clear water furnishing magma, pour into slowly in the soup, make the soup-stock retrogradation and can hang spoon to 60 ℃ to 70 ℃ Celsius.Oil slick 25 grams that skim when getting system soup are put into soup to 30 grams, stir clockwise with spoon and all dissolve in the soup until oil slick, and the soup surface loses oil bloom.

7. with bamboo chopsticks the shark's fin in the porcelain jar is provoked gently, pour thick soup into, shark's fin is put into soup, soup is with porcelain jar capacity 90%.The ham of remainder is cut into the square granule of 0.5mm, is sprinkling upon the shark's fin surface and promptly is.

Major advantage of the present invention:

1. its soup is by thin and small hen, and black-bone chicken forms with chicken, duck, the dried scallop system of stewing together behind the toxin expelling, and soup is golden yellow, and taste is mellow, and is clear and rich smooth and delicious.

2. shark's fin once was one of meals spectrum of emperors and ministers, and the Braised Shark's Fin in Yellow Wine Sauce of Tan Jia once was the representative of local authorities' dish, former days the capital exclusively enjoy the name of a young woman, it is handsome in appearance, smooth deliciousness, vegetal pole horn of plenty.

3. with its manufacture craft sequencing, with qualitative, quantitatively substituted the randomness of operation by hand, any skilled worker, as long as make in strict accordance with this process, efficient height not only, and it is just the same to guarantee that its local flavor and head store tradition master make, and development to some extent.

Claims

A kind of manufacture craft of Braised Shark's Fin in Yellow Wine Sauce is characterized in that:

Major ingredient: " Jin Shangou " produced in America or Philippine's product " Luzon Huang " removes 10 kilograms on husky dried shark's fin.

Auxiliary material: 10 of 2 years to 2 years half bavin hens are supported by farmers', and every heavy 2000 grams are to 2500 grams, 1 of the black-bone chicken of living, and heavy 600-800 gram, Jinhua ham 4000 grams, one of clean thorax Peking Stuffed Duck weighs 2000 grams to 2300 grams, one-level dried scallop 500 grams, boneless chicken brisket 1000 grams.

Condiment: refined salt 200 grams, rock sugar 100 grams, monosodium glutamate 50 grams, fecula 150 grams.

Its manufacture craft is as follows:

One, soup-stock is made:

1. get the bavin hen, black-bone chicken is slaughtered clean thorax, cut decaptitate, pawl, gizzard clean, and is placed on fresh-keeping depositing 12 hours in the refrigerator Celsius 3 ℃ to 5 ℃.

2. with the warm water cleaning of ham with 20 ℃ to 30 ℃, peeling, hoof remove the fat meat fat, are put in the food steamer, burn to 100 ℃ of backs of boiling with very hot oven and steam two hours, and it is standby to 30 grams to take out 25 grams, and it is standby that all the other are cut into square of 1cm.

3. clean bar duck is cleaned with clear water, it is standby to cut duck's gizzard.

With dried scallop with warm water cleaning Celsius 20 ℃-30 ℃, control is done standby.

5. Fresh Grade Breast is cleaned, and it is standby to cut into mud.

6. get one of stainless-steel pan, place on the very hot oven, add the clear water of capacity 80%, with the clean bavin hen slaughtering and refrigerate, black-bone chicken, the ham piece that steams, clean force-fed duck, dried scallop are put into pot in the lump.Boiled 6 to-8 hours with little fire after boiling 100 ℃, during constantly skim floating foam, cast aside one time approximately oil slick half an hour, the oil slick that skims is contained in the clean bowl standby.Raw material is boiled broken being dissolved in the soup ceases fire.With 8 order steel wire sieve filter impurity removal bone and disintegrating slag.

7. slaughterhouse is placed on the very hot oven, is put into pigeon breast mud meat, boil 100 ℃ about 10 minutes, put into refined salt, monosodium glutamate, rock sugar and cease fire.With 8 order steel wire sieve elimination residues, it is standby to make soup-stock.
Two, Braised Shark's Fin in Yellow Wine Sauce is made:

With shark's fin with warm water cleaning Celsius 20 ℃ to 30 ℃.

2. get stainless-steel pan and be put on the very hot oven, add clear water and boil to 100 ℃, put into clean shark's fin, keep water temperature at 40 ℃ to 50 ℃ with little fire, shark's fin soaked 10 hours to 12 hours therein.Fishy smell is cleaned and removed to the taking-up cold of drying in the air with clear water rinsing 30 to 40 minutes.

3. tear the muscle of shark's fin epidermis off, the irregular cartilage of Ex-all wing head and residual meat.

4. get stainless-steel pan and place on the very hot oven, pour 30% soup-stock into, boil, the shark's fin of selecting is tied with clean husky cloth parcel, put into soup, bake to 90 ℃ at 80 ℃ Celsius with little fire to 100 ℃ Celsius.In 6 hours to 7 hours, cease fire.

5. pull shark's fin out branch by every part 50 gram to the amount of 60 gram shark's fins and be placed in the porcelain jar, branch needs porcelain jar was steamed 5 minutes in the boiling water steamer before putting shark's fin, makes porcelain jar entire body heat penetration.

6. get iron pan and place on the very hot oven, pour 70% remaining soup-stock into, place refined salt, monosodium glutamate, rock sugar when boiling, fecula is added clear water furnishing magma, pour into slowly in the soup, make the soup-stock retrogradation and can hang spoon to 60 ℃ to 70 ℃ Celsius.Oil slick 25 grams that skim when getting system soup are put into soup to 30 grams, stir clockwise with spoon and all dissolve in the soup until oil slick, and the soup surface loses oil bloom.

7. with bamboo chopsticks the shark's fin in the porcelain jar is provoked gently, pour thick soup into, shark's fin is put into soup, soup is with porcelain jar capacity 90%.The ham of remainder is cut into the square granule of 0.5mm, is sprinkling upon the shark's fin surface and promptly is.