CN1335098A - Production process of spiced rabbit, fish, duck, chicken, goose head, crab and river snail - Google Patents
Production process of spiced rabbit, fish, duck, chicken, goose head, crab and river snail Download PDFInfo
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- CN1335098A CN1335098A CN01108796A CN01108796A CN1335098A CN 1335098 A CN1335098 A CN 1335098A CN 01108796 A CN01108796 A CN 01108796A CN 01108796 A CN01108796 A CN 01108796A CN 1335098 A CN1335098 A CN 1335098A
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- head
- rabbit
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Abstract
The rabbit, fish, duck, chicken or goose head, crab or river snail with special taste is produced through washing, Chinese herbal medicine treatment, frying, soaking in gravy, packing in ceramic pot and cellaring at 6-8 deg.c for at least 20 days. It is delicious.
Description
Technical field:
What the present invention relates to is that a kind of rabbit fish chicken and duck gooseneck boom crab and river snail shortening is made method, particularly be a kind of preparation method that integrates numb, peppery, little sweet, bright, fragrant, strange taste fish, duck, chicken, goose head, crab and river snail that sauce is fragrant.
Background technology:
To the frying or the stew in soy sauce of rabbit, fish, duck, chicken, goose head, crab and river snail, the normal method that adopts of people is with its direct frying or puts into bittern and carry out stew in soy sauce that the parched medicinal material or the spiced and stewed food that obtain have fishy smell, and taste is not delicious.
Summary of the invention:
The objective of the invention is for but a kind of smelling removal is provided, and can obtain different tastes, taste is peculiar, delicious, the preparation method of the simple spiced rabbit, fish, duck, chicken, goose head, crab and river snail of manufacture craft.
The object of the present invention is achieved like this:
The preparation method of spiced rabbit, fish, duck, chicken, goose head, crab and river snail of the present invention comprises the steps:
1), fresh rabbit head that slaughter at selected scene or fish head or duck head or chicken head or gooseneck boom or crab or river snail are cleaned the back and do the peculiar smell processing with Chinese herbal medicine fluid, and the Chinese herbal medicine fluid that peculiar smell is handled calculates by every 10kg rabbit head, and its set of dispense is than being (kg).
Purple perilla 0.014～0.016
Wrinkled giant hyssop 0.016～0.018
Mountain mint 0.028～0.032
Dried orange peel 0.022～0.026
The root of Dahurain angelica 0.024～0.028
Ginger 0.16～0.18
Shallot 0.28～0.32
Water is an amount of.
2), 1) in the material that Chinese herbal medicine fluid is handled, add batching and carry out frying, promptly get strange taste stir-fry rabbit head or fish head or duck head or chicken head or gooseneck boom or crab or river snail,
3), 1) in the material that Chinese herbal medicine is handled, add the bittern stew in soy sauce and promptly got strange taste halogen rabbit head or fish head or duck head or chicken head or gooseneck boom or crab or river snail at least in 0.5 hour,
4), get 2) and 3) middle gained strange taste stir-fry or halogen rabbit head or fish head or duck head or chicken head or gooseneck boom or crab or river snail, add fried mixed liquor, packing into is encapsulated into the cellar for storing things in the ceramic pot, under 6 ℃～8 ℃ temperature the cellar for storing things deposit took out at least 20 days promptly get strange taste store always rabbit head or fish head or or a duck chicken head or gooseneck boom or crab or river snail to deposit 20～30 days with the cellar for storing things be the best.
It is fried material and is formulated as follows component (kg) by every 10kg rabbit, fish, duck, chicken, goose head, crab and river snail during above-mentioned frying;
Ginger 0.4～0.6
Cooking wine 0.4～0.5
Boil oil 1.0～2.0
Bean cotyledon 0.5～1
Curry powder 0.02～0.04
Pericarpium zanthoxyli 0.04～0.06
Garlic 0.1～0.3
Pepper 0.03～0.04
Rock sugar 0.5～1
Monosodium glutamate 0.5～0.8
Salt 0.04～0.06
Shallot 0.5～1
Contain following component (kg) in above-mentioned every 10kg bittern.
Cassia bark 0.020～0.024
Sulphur salt 1.6～1.8
Cooking wine 0.4～0.6
Tsaoko 0.01～0.02
Herba Polygalae megalophae 0.025～0.029
Spiceleaf 0.01～0.015
Rhizoma nardostachyos 0.014～0.018
White cool 0.014～0.015
Three how 0.014～0.016
Anistree 0.019～0.022
Fructus zanthoxyli 0.035～0.038
Garlic 0.065～0.072
Pepper 0.048～0.055
Capsicum 0.045～0.052
Monosodium glutamate 0.038～0.061
Small echo button 0.011～0.033
Water surplus.
Above-mentioned fried mixed liquor fries by every 10kg strange taste or the halogen rabbit, fish, duck, chicken, goose head, crab and river snail calculates its proportioning following (kg).
Halogen oil 0.5～1
Fermented glutinour rice 0.4～0.6
River bud dish 0.1～0.2
Bean cotyledon 0.4～0.5
Fragrant thick chilli sauce 0.1～0.2
Ginger 0.4～0.6
Pericarpium zanthoxyli 0.1～0.2
Pepper 0.05～0.1
Monosodium glutamate 0.05～0.1
Rock sugar 0.2～0.5
Salt is an amount of
Water is a small amount of.
The rabbit, fish, duck, chicken, goose head, crab and river snail that slaughter at the selected scene of preparation method of the present invention and with Chinese herbal medicine fluid it is made peculiar smell and handles peculiar smell such as removing its stink smell after, can obtain look, fragrance very distinctively integrate numb, peppery, sweet, bright, fragrant, sauce is fragrant strange taste stir-fry rabbit head, fish head, duck head, chicken head, gooseneck boom, crab, river snail or strange taste halogen rabbit head, fish head, duck head, chicken head, gooseneck boom, crab, river snail or strange taste and store rabbit head, fish head, duck head, chicken head, gooseneck boom, crab, river snail always through frying halogen, cellar for storing things envelope.Be of high nutritive value, rabbit head and other head, crab and river snail etc. all contain profuse cephalin, high protein, easy absorbed iron, zinc, calcium and multiple rare element, so have the particularly various heads of extremely strong tonic effect human brain there is fabulous nourishing function, the muscle of head of rabbit mouthfeel spy behind shortening is good in addition, and the flavor type is novel unique.Preparation method of the present invention adopts on the market head such as very common rabbit, fish, duck, chicken, goose or crab or river snail to make raw material, opened up the extensive use of these unmarketable animal heads, not only can do man, woman, old, few good as mend brain food, body-building food, also can be for people's leisure, fast food instant food of travelling, spend holidays, going out and the first-class delicacies on family's dining table.
Manufacture craft of the present invention is simple, can remove fishy smell, makes the peculiar spiced rabbit, fish, duck, chicken, goose head, crab of delicious flavour.The inventive method is novel unique.Adopt this method make food not only Chinese like eating, square all over the world ethnic group also is good at accepting, and will be a kind of market situation of selling well food.
Description of drawings:
Fig. 1 is processing process figure of the present invention.
The specific embodiment:
Embodiment 1:
Strange taste is fried the preparation method of rabbit head:
1), the fresh rabbit head that slaughter at selected scene cleans up it, and does with Chinese herbal medicine fluid Peculiar smell is processed. Chinese herbal medicine fluid calculates by every 10kg rabbit head, its proportioning following (kg).
Purple perilla 0.015
Wrinkled giant hyssop 0.017
Mountain mint 0.030
Dried orange peel 0.025
The root of Dahurain angelica 0.026
Ginger 0.17
Shallot 0.30
Water is an amount of.
Water gets final product to flood raw material.
2), with 1) in after treatment rabbit head add batching and make and fry material, namely get strange taste and fry rabbit Head. The frying batching is calculated by 10kg rabbit head and is comprised following component (kg).
Ginger 0.5
Cooking wine 0.5
Boil oil 1.5
Bean cotyledon 0.8
Curry powder 0.3
Pericarpium zanthoxyli 0.05
Garlic 0.2
Pepper 0.35
Rock sugar 0.80
Monosodium glutamate 0.5
Salt 0.05
Shallot 0.80
Boiling oil refers to oil generation is removed oil bubble gained through heating.
Embodiment 2:
The preparation method of strange taste halogen rabbit head:
1) the selected scene fresh rabbit head of slaughtering is made peculiar smell with it with Chinese herbal medicine fluid and is processed, and medium-height grass is that liquid calculates by every 10kg rabbit head, its proportioning following (kg)
Purple perilla 0.016
Wrinkled giant hyssop 0.018
Mountain mint 0.032
Dried orange peel 0.026
The root of Dahurain angelica 0.028
Ginger 0.018
Shallot 0.32
Water is an amount of.
Water gets final product to flood raw material.
2), with 1) in treated rabbit head put into bittern, stew in soy sauce 1 hour namely gets strange taste Halogen rabbit head. Contain following component (kg) in every 10kg bittern.
Cassia bark 0.022
Sulphur salt 1.7
Cooking wine 0.5
Tsaoko 0.015
Herba Polygalae megalophae 0.025
Spiceleaf 0.012
Sweet powder 0.015
White cool 0.015
Three how 0.015
Anistree 0.020
Fructus zanthoxyli 0.036
Garlic 0.070
Pepper 0.050
Capsicum 0.050
Monosodium glutamate 0.050
Little ripple button 0.030
Water surplus.
Embodiment 3:
Strange taste is stored the preparation method of rabbit head always:
Strange taste halogen rabbit head with (or the strange taste among the embodiment 1 is fried the rabbit head) among the embodiment 2 adds Fried mixed liquor is encapsulated into the cellar for storing things in the ceramic pot of packing into, stores under 6 ℃～8 ℃ temperature Deposit to take out in 20 days and namely get strange taste and always store the rabbit head. Fried mixed liquor is by every 10kg strange taste halogen rabbit Head is calculated, and prepares (kg) in following ratio:
Halogen oil 0.8
Fermented glutinour rice 0.5
River bud dish 0.15
Bean cotyledon 0.5
Fragrant thick chilli sauce 0.15
Ginger 0.5
Pericarpium zanthoxyli 0.15
Pepper 0.1
Monosodium glutamate 0.08
Rock sugar 0.4
Salt is an amount of
Water is a small amount of.
Water gets final product to flood raw material.
More than each embodiment preparation method also be applicable to cure fish head or duck head or chicken head or gooseneck boom or Crab or river snail and other meat product.
Claims (4)
1, the preparation method of spiced rabbit, fish, duck, chicken, goose head, crab and river snail comprises the steps:
1), fresh rabbit head that slaughter at selected scene or fish head or duck head or chicken head or gooseneck boom or crab or river snail are cleaned the back and do the peculiar smell processing with Chinese herbal medicine fluid, and the Chinese herbal medicine fluid that peculiar smell is handled calculates by every 10kg rabbit head, and its set of dispense is than being (kg).
Purple perilla 0.014～0.016
Wrinkled giant hyssop 0.016～0.018
Mountain mint 0.028～0.032
Dried orange peel 0.022～0.026
The root of Dahurain angelica 0.024～0.028
Ginger 0.16～0.18
Shallot 0.28～0.32
Water is an amount of.
2), 1) in the material that Chinese herbal medicine fluid is handled, add batching and carry out frying, promptly get strange taste stir-fry rabbit head or fish head or duck head or chicken head or gooseneck boom or crab or river snail,
3), 1) in the material that Chinese herbal medicine is handled, add the bittern stew in soy sauce and promptly got strange taste halogen rabbit head or fish head or duck head or chicken head or gooseneck boom or crab or river snail at least in 0.5 hour,
4), get 2) and 3) middle gained strange taste stir-fry or halogen rabbit head or fish head or duck head or chicken head or gooseneck boom or crab or river snail, add fried mixed liquor, pack into and be encapsulated into the cellar for storing things in the ceramic pot, the cellar for storing things is deposited to take out at least 20 days and is promptly got strange taste and store rabbit head or fish head or or a duck chicken head or gooseneck boom or crab and river snail always under 6 ℃～8 ℃ temperature
2, the preparation method of strange taste rabbit duck chicken gooseneck boom crab and river snail according to claim 1, it is fried material and is formulated as follows component (kg) by every 10kg rabbit, fish, duck, chicken, goose head, crab and river snail when it is characterized in that frying
Ginger 0.4～0.6
Cooking wine 0.4～0.5
Boil oil 1.0～2.0
Bean cotyledon 0.5～1
Curry powder 0.02～0.04
Pericarpium zanthoxyli 0.04～0.06
Garlic 0.1～0.3
Pepper 0.03～0.04
Rock sugar 0.5～1
Monosodium glutamate 0.5～0.8
Salt 0.04～0.06
Shallot 0.5～1
3, the preparation method of spiced rabbit, fish, duck, chicken, goose head, crab and river snail according to claim 1 contains following component (kg) in every 10kg bittern when it is characterized in that stew in soy sauce.
Cassia bark 0.020～0.024
Sulphur salt 1.6～1.8
Cooking wine 0.4～0.6
Tsaoko 0.01～0.02
Herba Polygalae megalophae 0.025～0.029
Spiceleaf 0.01～0.015
Rhizoma nardostachyos 0.014～0.018
White cool 0.014～0.015
Three how 0.014～0.016
Anistree 0.019～0.022
Fructus zanthoxyli 0.035～0.038
Garlic 0.065～0.072
Pepper 0.048～0.055
Capsicum 0.045～0.052
Monosodium glutamate 0.038～0.061
Small echo button 0.011～0.033
Water surplus.
4, the preparation method of spiced rabbit, fish, duck, chicken, goose head, crab and river snail according to claim 1 is characterized in that fried mixed liquor is fried by every 10kg strange taste or the halogen rabbit, fish, duck, chicken, goose head, crab and river snail calculates its proportioning following (kg).
Halogen oil 0.5～1
Fermented glutinour rice 0.4～0.6 river bud dish 0.1～0.2 bean cotyledon 0.4～0.5 fragrant thick chilli sauce 0.1～0.2 ginger 0.4～0.6 pericarpium zanthoxyli 0.1～0.2 pepper 0.05～0.1 monosodium glutamate 0.05～0.1 rock sugar 0.2～0.5 salt suitable quantity of water is a small amount of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB01108796XA CN1194635C (en) | 2001-08-30 | 2001-08-30 | Production process of spiced rabbit, fish, duck, chicken, goose head, crab and river snail |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB01108796XA CN1194635C (en) | 2001-08-30 | 2001-08-30 | Production process of spiced rabbit, fish, duck, chicken, goose head, crab and river snail |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1335098A true CN1335098A (en) | 2002-02-13 |
| CN1194635C CN1194635C (en) | 2005-03-30 |
Family
ID=4657584
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB01108796XA Expired - Fee Related CN1194635C (en) | 2001-08-30 | 2001-08-30 | Production process of spiced rabbit, fish, duck, chicken, goose head, crab and river snail |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1194635C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132887A (en) * | 2011-03-12 | 2011-07-27 | 马绍爱 | Rabbit head food processing method |
| CN103932239A (en) * | 2014-03-24 | 2014-07-23 | 莫荣 | River snail boiled fish with Sichuan pickles and production method thereof |
-
2001
- 2001-08-30 CN CNB01108796XA patent/CN1194635C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132887A (en) * | 2011-03-12 | 2011-07-27 | 马绍爱 | Rabbit head food processing method |
| CN103932239A (en) * | 2014-03-24 | 2014-07-23 | 莫荣 | River snail boiled fish with Sichuan pickles and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1194635C (en) | 2005-03-30 |
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