CN1907129A - Method for preparing chafing dish fish - Google Patents
Method for preparing chafing dish fish Download PDFInfo
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- CN1907129A CN1907129A CNA2006100696329A CN200610069632A CN1907129A CN 1907129 A CN1907129 A CN 1907129A CN A2006100696329 A CNA2006100696329 A CN A2006100696329A CN 200610069632 A CN200610069632 A CN 200610069632A CN 1907129 A CN1907129 A CN 1907129A
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Abstract
The invention relates to a process for preparing chafing fish dishes, wherein the raw materials include salad oil, butter, bean cotyledon, dried pepper, fresh ginger, toasted garlic, onion, crystal sugar, fermented glutinous rice, star aniseed, rhizome of galange resurrectionlily, cassia bark, common fennel fruit, tsaoko cardamon, alkanna tinctoria, vanilla leaves, clove, water, pig's bones, cow-bones, chicken bones, cooking wine, chickens' extract, gourmet powder, fish meat, salt, gourmet powder, chickens' extract, cooking wine, starch, white sugar, piper nigrum, chicken extract, fish heads, and fish steck.
Description
Technical field
The present invention relates to a kind of preparation method of food, specifically is the preparation method of chafing dish fish.
Background technology
The chafing dish fish because be of high nutritive value, taste is abundant, more and more is subjected to liking of people.Finished product chafing dish fish batching and the chafing dish fish dish that sell in existing market and restaurant, its composition of raw materials and preparation method we can say of all shapes and colors, show as on the final mouthfeel, peppery, fragrant, sweet etc., can satisfy the edible demand that different taste is drunk the trencherman.But the cooking method of this single taste needs constantly to change prescription and preparation method, can not satisfy the diet needs of composite flavor, is difficult to form the requirement of industrialization processing and preparing.The veteran knows that the mouthfeel of chafing dish fish is mainly embodied by long-used soup, and the key of long-used soup is the frying of chafing dish bottom flavorings.During the frying chafing dish bottom flavorings, the not only consumption and the ratio of the good various raw materials of GPRS, and the well correct frying production method of GPRS.
Summary of the invention
Purpose of the present invention is exactly the defective that exists at prior art, and a kind of diet needs that can satisfy composite flavor are provided, and forms the preparation method of the chafing dish fish of industrialization processing and manufacturing.
Its technical scheme comprises:
(1), the frying of chafing dish bottom flavorings
Raw material is formed and weight portion: salad oil 1200-1600, butter 400-600, bean cotyledon 800-1200, chilli 200-300, ginger 80-120, garlic 150-300, shallot 200-400, rock sugar 100-200, fermented glutinour rice 200-400, anistree 40-60, three 10-30 how, cassia bark 20-40, fennel seeds 40-60, tsaoko 20-30, Asian puccoon 20-30, spiceleaf 6-15, vanilla 6-15, flos caryophylli 3-6
Preparation method: 1, salad oil is earlier cooked, and butter are cut into piece, and bean cotyledon is cut carefully, ginger is clapped broken, lobe, anise are shelled in the garlic peeling, three how, cassia bark is broken into fritter off with the fingers and thumb, and tsaoko is clapped broken, 2, frying pan is put on the moderate heat, after processing pot, pour salad rusting heat into, put into enduring of butter, drop into ginger, garlic clove, frying some shallot until its fragrance emerging, then be lowered to bean cotyledon and capsicum, slowly fried about 20-40 minute, fry to the bean cotyledon aqueous vapor and do with little fire, suffus an exquisite fragrance all around and capsicum when turning white slightly, sort out in the pot green onion knot need not, 3, be lowered to anise immediately, three how, cassia bark, fennel seeds, tsaoko, Asian puccoon, spiceleaf, vanilla, flos caryophylli continues to fry about 8-15 minute with little fire, when extremely the spices color and luster deepens in the pot, be lowered to rock sugar, treat that the moisture in the fermented glutinous wine evaporates fully, stop heating, add a cover and warm up raw material cooling to the pot, chafing dish bottom flavorings;
(2), the modulation of soup for chafing dish
Raw material is formed and weight portion: water 2000-3000, and pig bone 1000-2000, Os Bovis seu Bubali 400-600, chicken frame 200-400, ginger 80-200, shallot 80-200, cooking wine 80-200, chickens' extract 80-200, monosodium glutamate 40-60,
Preparation method: 1, with pig bone, ox bone, chicken frame, ginger fragmentation, 2, earlier pig bone, ox bone, chicken frame are put into the boiling water pot water of scalding, pull out and put into the clear water pot, add ginger, shallot, cooking wine, after the usefulness big fire was boiled, the little fire of migrating was endured to the milky white of soup look, beat and go to expect that slag need not, promptly get bright soup, 3, the chafing dish bottom flavorings that frying is good pours in the bright soup, promptly finish long-used soup and make;
(3), finished product making fish
1, with the broken tripe of fish, rinse well, divide incision along steck with meat, the flesh of fish is cut into uniform thin slice, the fish head removes its cheek, blood is cut into piece, steck is cut into section, 2, press row weight portion preparation raw material: flesh of fish 1000-2000, salt 20-30, monosodium glutamate 5-10, chickens' extract 5-10, cooking wine 10-30, starch 40-60, white sugar 40-60, pepper 10-15, egg juice 200-300, mixing and stirring, salting period 10 minutes, 3, with the fish head, steck 800-1200 weight portion is put into the long-used soup of boiling, boiled about one minute, after the flesh of fish that will pickle put into long-used soup, when boiling to flesh of fish clot till, pull out standby, 4, frying pan is put on the fire, poured into salad oil 80-120 weight portion, treat oily when medium well, put into a small amount of green onion, ginger, Chinese prickly ash, the fiber crops green pepper, capsicum is fried to fragrance and blows out, mix with the flesh of fish of clot in 3, mix the long-used soup that the back adds weight ratio 1: 0.5-1.5, make half-finished chafing dish fish.
Make half-finished chafing dish fish and pour into again in the heating kettle, sprinkle sesame, caraway the chafing dish fish, the eating method slow fire boils and can directly eat routinely.
Such scheme also comprises and will carry out packing after the cooling of the chafing dish fish of semifinished or finished goods.
Chafing dish fishing gear according to method of the present invention preparation has color pure, delicate mouthfeel and non-greasy, and dish is nutritious, increases the packing back and is fit to processing and becomes semifinished or finished goods, also can be at home, the restaurant uses.
The specific embodiment
(1), the frying of chafing dish bottom flavorings
Raw material is formed: salad oil 1500 grams, butter 500 grams, bean paste 1000 grams, chilli 250 grams, ginger 100 grams, garlic 200 grams, shallot 300 grams, rock sugar 150 grams, fermented glutinour rice 300 grams, anistree 50 grams, three 20 grams how, cassia bark 30 grams, fennel seeds 50 grams, tsaoko 25 grams, Asian puccoon 25 grams, spiceleaf 10 grams, vanilla 10 grams, flos caryophylli 5 grams.
The preparation method: 1, salad oil is earlier cooked, and butter are cut into small pieces, and bean paste is cut carefully, and ginger is clapped broken, and lobe is shelled in the garlic peeling, anistree, three how, cassia bark breaks into fritter off with the fingers and thumb, tsaoko is clapped and is broken.2, frying pan is put on the moderate heat, process pot after, pour salad rusting heat into, put into enduring of butter, drop into ginger, garlic clove, frying some shallot until its fragrance emerging, then be lowered to bean paste and the capsicum little fire of migrating and slowly fried about 30 minutes, fry to do to the bean cotyledon aqueous vapor, suffus an exquisite fragrance all around and capsicum when turning white slightly, sort out that the green onion knot need not in the pot.3, be lowered to immediately anise, three how, cassia bark, fennel seeds, tsaoko, Asian puccoon, spiceleaf, vanilla, flos caryophylli etc., continue to fry about 10 minutes with little fire, when extremely the spices color and luster deepens in the pot, be lowered to rock sugar, treat that the moisture in the fermented glutinous wine evaporates fully, at this moment pot is broken away from burner, adds a cover and warm up raw material cooling to the pot, chafing dish bottom flavorings.
(2), the modulation of soup for chafing dish
Raw material is formed: 50 jin in water, pig bone 1500 grams, Os Bovis seu Bubali 500 grams, 2 on chicken frame, ginger 100 grams, shallot 100 grams, cooking wine 100 grams, chickens' extract 100 grams, monosodium glutamate 50 grams.
The preparation method: 1, pig bone, ox bone, chicken frame are knocked open or cracked, ginger is clapped broken.2, earlier pig bone, ox bone, chicken frame are put into the boiling water pot water of scalding, are pulled out and put into the clear water pot, add ginger, shallot, cooking wine, with big fire boiled after, the little fire of migrating is endured to the milky white of soup look, beat expect slag need not, promptly get bright soup.3, frying is the good the bottom of a pan is poured in the bright soup, promptly finishes long-used soup and makes.
(3), finished product making fish
1, with catfish or the broken tripe of grass carp, rinses well, along steck meat is divided and cut, the flesh of fish is cut sth. askew into the uniform thin slice of thick about 0.5cm.The fish head removes its cheek, blood, and the fish head is cut into four, and the steck of rejecting is cut into the long segment of 5-6cm with cutter.2, the flesh of fish 1500 grams, salt 25 gram, monosodium glutamate 5 grams, chickens' extract 5 grams, cooking wine 20 grams, starch 50 grams, white sugar 50 grams, pepper 10 grams, egg are 1.Put into basin, stir, salting period 10 minutes.3, fish head, steck 1000 grams are put into the long-used soup of boiling, boiled about one minute, put into chafing dish.After the flesh of fish that will pickle put into long-used soup, when boiling approximately half a minute or seeing flesh of fish clot till, pull out and put into chafing dish.4, frying pan is put on the fire, poured into salad oil 100 gram, treat oilyly when medium well, put into an amount of green onion, ginger, Chinese prickly ash, numb green pepper, capsicum and fry to fragrance and blow out, pour in the stand-by chafing dish.5, pour suitable long-used soup in the chafing dish again into, sprinkle above sesame, caraway the chafing dish fish, the eating method slow fire boils and can eat routinely.
Top combination technology scheme provides a kind of typical embodiment, with reference to raw material proportioning and technological process in the technical scheme, can be used in fully and industrially produce semi-finished product and finished product.
Claims (3)
1, the preparation method of a kind of chafing dish fish is characterized in that:
(1), the frying of chafing dish bottom flavorings
Raw material is formed and weight portion: salad oil 1200-1600, butter 400-600, bean cotyledon 800-1200, chilli 200-300, ginger 80-120, garlic 150-300, shallot 200-400, rock sugar 100-200, fermented glutinour rice 200-400, anistree 40-60, three 10-30 how, cassia bark 20-40, fennel seeds 40-60, tsaoko 20-30, Asian puccoon 20-30, spiceleaf 6-15, vanilla 6-15, flos caryophylli 3-6
The preparation method: (1) salad oil is earlier cooked, and butter are cut into piece, and bean cotyledon is cut carefully, ginger is clapped broken, lobe, anise are shelled in the garlic peeling, three how, cassia bark is broken into fritter off with the fingers and thumb, and tsaoko is clapped broken, (2) frying pan is put on the moderate heat, after processing pot, pour salad rusting heat into, put into enduring of butter, drop into ginger, garlic clove, frying some shallot until its fragrance emerging, then be lowered to bean cotyledon and capsicum, slowly fried about 20-40 minute, fry to the bean cotyledon aqueous vapor and do with little fire, suffus an exquisite fragrance all around and capsicum when turning white slightly, sort out in the pot green onion knot need not, (3) are lowered to anise immediately, three how, cassia bark, fennel seeds, tsaoko, Asian puccoon, spiceleaf, vanilla, flos caryophylli continues to fry about 8-15 minute with little fire, when extremely the spices color and luster deepens in the pot, be lowered to rock sugar, treat that the moisture in the fermented glutinous wine evaporates fully, stop heating, add a cover and warm up raw material cooling to the pot, chafing dish bottom flavorings;
(2), the modulation of soup for chafing dish
Raw material is formed and weight portion: water 2000-3000, and pig bone 1000-2000, Os Bovis seu Bubali 400-600, chicken frame 200-400, ginger 80-200, shallot 80-200, cooking wine 80-200, chickens' extract 80-200, monosodium glutamate 40-60,
The preparation method: (1) is with pig bone, ox bone, chicken frame, ginger fragmentation, (2) earlier pig bone, ox bone, chicken frame are put into the boiling water pot water of scalding, pull out and put into the clear water pot, add ginger, shallot, cooking wine, after the usefulness big fire was boiled, the little fire of migrating was endured to the milky white of soup look, beat and remove to expect slag, promptly get bright soup, the chafing dish bottom flavorings that (3) are good with frying is poured in the bright soup, promptly finishes long-used soup and makes;
(3), finished product making fish
(1) with the broken tripe of fish, rinse well, divide incision along steck with meat, the flesh of fish is cut into uniform thin slice, the fish head removes its cheek, blood is cut into piece, steck is cut into section, (2) press row weight portion preparation raw material: flesh of fish 1000-2000, salt 20-30, monosodium glutamate 5-10, chickens' extract 5-10, cooking wine 10-30, starch 40-60, white sugar 40-60, pepper 10-15, egg juice 200-300, mixing and stirring, salting period 10 minutes, (3) with the fish head, steck 800-1200 weight portion is put into the long-used soup of boiling, boiled about one minute, after the flesh of fish that will pickle put into long-used soup, when boiling to flesh of fish clot till, pull out standby, 4, frying pan is put on the fire, poured into salad oil 80-120 weight portion, treat oily when medium well, put into a small amount of green onion, ginger, Chinese prickly ash, the fiber crops green pepper, capsicum is fried to fragrance and blows out, mix with the flesh of fish of clot in (3), mix the long-used soup that the back adds weight ratio 1: 0.5-1.5, make half-finished chafing dish fish.
2, the preparation method of chafing dish fish according to claim 1 is characterized in that: make half-finished chafing dish fish and pour into again in the heating kettle, sprinkle sesame, caraway the chafing dish fish, the eating method slow fire boils and gets final product routinely.
3, the preparation method of chafing dish fish according to claim 1 and 2 is characterized in that: carry out packing after also comprising the chafing dish fish cooling with semifinished or finished goods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100696329A CN1907129A (en) | 2006-07-26 | 2006-07-26 | Method for preparing chafing dish fish |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100696329A CN1907129A (en) | 2006-07-26 | 2006-07-26 | Method for preparing chafing dish fish |
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| CN1907129A true CN1907129A (en) | 2007-02-07 |
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| CNA2006100696329A Pending CN1907129A (en) | 2006-07-26 | 2006-07-26 | Method for preparing chafing dish fish |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816438A (en) * | 2010-03-02 | 2010-09-01 | 于池 | Method for preparing fish stock |
| CN103549509A (en) * | 2013-11-15 | 2014-02-05 | 湖南省金万嘉食品有限公司 | Fish product and preparation method thereof |
| CN103610127A (en) * | 2013-11-30 | 2014-03-05 | 丁建华 | Braised fish with scallions and production method thereof |
| RU2514619C1 (en) * | 2013-08-26 | 2014-04-27 | Олег Иванович Квасенков | Method for production of preserves "sander and carrots salad" |
| CN104286793A (en) * | 2014-10-14 | 2015-01-21 | 秀山县一步饮食文化开发有限公司 | Sour and hot live fish hot-pot seasoning |
| CN104323199A (en) * | 2014-10-15 | 2015-02-04 | 贵州李记食品有限公司 | Cooking material of boiled fish with pickled cabbage and chili |
| CN104585792A (en) * | 2013-10-30 | 2015-05-06 | 王正洪 | Preparation method of fish product |
| CN104957688A (en) * | 2015-07-14 | 2015-10-07 | 陈建平 | Xinhua triple soup and manufacturing process of Xinhua triple soup |
| CN104970404A (en) * | 2015-07-14 | 2015-10-14 | 陈建平 | Three-combination soup chafing dish and processing technology thereof |
| CN105166824A (en) * | 2015-09-02 | 2015-12-23 | 宁夏宁杨清真食品有限公司 | Instant-boiling seasoning capable of relieving greasy feeling |
| CN106107880A (en) * | 2016-08-04 | 2016-11-16 | 杨阳 | A kind of fish hot pot bed material and preparation method thereof |
| CN108208606A (en) * | 2018-01-09 | 2018-06-29 | 重庆菲利克思农业发展有限公司 | A kind of peacock meat characteristic chafing dish and preparation method thereof |
| CN110150591A (en) * | 2019-06-28 | 2019-08-23 | 周子超 | A kind of production method of health spot fish |
| CN113951454A (en) * | 2021-10-08 | 2022-01-21 | 江苏善予食品有限公司 | Preparation process of cold fragrant meat and soup base |
-
2006
- 2006-07-26 CN CNA2006100696329A patent/CN1907129A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816438B (en) * | 2010-03-02 | 2013-01-16 | 于池 | Method for preparing stock soup fish |
| CN101816438A (en) * | 2010-03-02 | 2010-09-01 | 于池 | Method for preparing fish stock |
| RU2514619C1 (en) * | 2013-08-26 | 2014-04-27 | Олег Иванович Квасенков | Method for production of preserves "sander and carrots salad" |
| CN104585792A (en) * | 2013-10-30 | 2015-05-06 | 王正洪 | Preparation method of fish product |
| CN103549509A (en) * | 2013-11-15 | 2014-02-05 | 湖南省金万嘉食品有限公司 | Fish product and preparation method thereof |
| CN103610127A (en) * | 2013-11-30 | 2014-03-05 | 丁建华 | Braised fish with scallions and production method thereof |
| CN104286793B (en) * | 2014-10-14 | 2016-03-16 | 秀山县一步饮食文化开发有限公司 | The vinegar-pepper live fish chafing dish seasoning of one step |
| CN104286793A (en) * | 2014-10-14 | 2015-01-21 | 秀山县一步饮食文化开发有限公司 | Sour and hot live fish hot-pot seasoning |
| CN104323199B (en) * | 2014-10-15 | 2016-09-21 | 贵州李记食品有限公司 | A kind of the Fish with Chinese Sauerkraut bed material |
| CN104323199A (en) * | 2014-10-15 | 2015-02-04 | 贵州李记食品有限公司 | Cooking material of boiled fish with pickled cabbage and chili |
| CN104970404A (en) * | 2015-07-14 | 2015-10-14 | 陈建平 | Three-combination soup chafing dish and processing technology thereof |
| CN104957688A (en) * | 2015-07-14 | 2015-10-07 | 陈建平 | Xinhua triple soup and manufacturing process of Xinhua triple soup |
| CN105166824A (en) * | 2015-09-02 | 2015-12-23 | 宁夏宁杨清真食品有限公司 | Instant-boiling seasoning capable of relieving greasy feeling |
| CN106107880A (en) * | 2016-08-04 | 2016-11-16 | 杨阳 | A kind of fish hot pot bed material and preparation method thereof |
| CN108208606A (en) * | 2018-01-09 | 2018-06-29 | 重庆菲利克思农业发展有限公司 | A kind of peacock meat characteristic chafing dish and preparation method thereof |
| CN110150591A (en) * | 2019-06-28 | 2019-08-23 | 周子超 | A kind of production method of health spot fish |
| CN113951454A (en) * | 2021-10-08 | 2022-01-21 | 江苏善予食品有限公司 | Preparation process of cold fragrant meat and soup base |
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Open date: 20070207 |