CN1919072A - Five-spice crisp bone turtle processing method - Google Patents
Five-spice crisp bone turtle processing method Download PDFInfo
- Publication number
- CN1919072A CN1919072A CNA2006100482156A CN200610048215A CN1919072A CN 1919072 A CN1919072 A CN 1919072A CN A2006100482156 A CNA2006100482156 A CN A2006100482156A CN 200610048215 A CN200610048215 A CN 200610048215A CN 1919072 A CN1919072 A CN 1919072A
- Authority
- CN
- China
- Prior art keywords
- parts
- batching
- soft
- turtle
- pine nut
- 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.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a manufacturing method of spiced bone-permeating fish, which comprises the following steps: frying pine nut, adding chicken meat and bone in the container, adding water to immerse the materials, pickling for 20-26h, filtering solid material, boiling filtrate and fish to boil for 1-1.5 h, adding flavoring and fish to heat for 2-4 min.
Description
Technical field
The present invention relates to the processing method of five-spice crisp bone turtle.
Background technology
Soft-shelled turtle has another name called soft-shelled turtle, and its nutritive value is very high, and is very popular, and people adopt various cooking methods to enjoy its delicious food, has formed the goods of different separately characteristics and local flavor, has enriched people's material and culture and has enjoyed.But because the difference of spice and processing method, not only formed taste and characteristic have very big-difference, also lack certain dietotherapy medicinal efficacy simultaneously.
Summary of the invention
The invention provides and a kind ofly be primary raw material delicious flavour, the lovely luster prepared with the soft-shelled turtle and have the processing method of the five-spice crisp bone turtle of effects such as improving the health.
The present invention seeks to realize like this: the processing method of this first fish product is characterized in that the used batching of soft-shelled turtle major ingredient by 1000 weight portions, the weight composition of flavouring composition comprise respectively:
Batching: 25～35 parts in cultivated land, 25～35 parts of lilies, 25～35 parts of sealworts, 25～35 parts of matrimony vines;
Condiment: 8～12 parts of cooking wine, 4～6 parts of salt, 45～55 parts of onion parts, 4～6 parts of chilli, 8～12 parts of white sugar, 45～55 parts of pine nut benevolence;
The 1000 weight portion soft-shelled turtle major ingredients that to clean earlier are cut into behind the piece standby; The fried ripe back of above-mentioned pine nut benevolence is standby; Put into 200～300 portions of chicken and 200～300 parts of chicken bones in container, add the batching of putting into the aforementioned proportion amount after water makes it to flood, the system of simmering is the elimination solids after 20～26 hours, will filter soup with the soft-shelled turtle piece boil pull out after 1～1.5 hour standby; Put into the good soft-shelled turtle piece of above-mentioned boiling in the pot, put into onion parts, cooking wine, salt, monosodium glutamate, chilli, white sugar and the fried ripe pine nut benevolence of above-mentioned condiment successively, the moderate heat heating was taken out and is got final product in 2～4 minutes then.
The weight of described batching, flavouring composition is formed and is comprised respectively:
Batching: 30 parts in cultivated land, 30 parts of lilies, 30 parts of sealworts, 30 parts of matrimony vines;
Condiment: 10 parts of cooking wine, 5 parts of salt, 50 parts of onion parts, 5 parts of chilli, 10 parts of white sugar, 50 parts of pine nut benevolence.
The used soft-shelled turtle flavour of the present invention plumpness, nutritious, contain trace elements such as the amino acid of needed by human body, many titaniums and calcium, iron, vitamin A, citrin, vitamin E, be a kind of tonic of preciousness, energy tonifying middle-Jiao and Qi, qi-restoratives tonifying yin, can strengthen the resistance against diseases of health and the endocrine function of regulating human body, promote hemopoietic function of bone marrow, contain needed each seed amino acid of skin, the effect of beauty care, cosmetology and health is arranged.
Used cultivated land has in the temperature timid cold, the beneficial essence of yang-tonifying, the trophema qigong imitates, and is used for soreness and weakness of waist and knees, the cold pain of stomach abdomen, postpartum asthenia cold lumbago, sex dysfunction etc.
Asparagus fern sweet-bitter flavor cold in nature, nourishing Yin and clearing heat strength is stronger, is good at foster lung yin, also can tonifying kidney-yin, be applicable to Lung-Yin deficiency, diseases such as xeropulmonary cough.
Lily bitter cold in nature has the special merit that Yin nourishing and lung moistening, cough-relieving clear away heart-fire.
The sealwort sweet property of distinguishing the flavor of is flat, function such as have invigorating the spleen, kidney tonifying, moistening lung, promote the production of body fluid.
The matrimony vine sweet property of distinguishing the flavor of is flat, is a kind of plant with tough vitality and energy, in the medical deficiency of liver-yin and kidney-yin of controlling, soreness and weakness of waist and knees, giddy, dizzy, the many tears of blurred vision, cough due to consumptive disease, disease such as quench one's thirst.Especially very be fit to be used for eliminate fatigue and stimulate circulation.
The technological progress that the present invention obtains: the present invention is that the special vegetable that Zhili local authorities series banquet vegetable and Li Hung-chang appoint Zhili governor during the governor of Zhili to affix one's name to local authorities' banquet at discovery and arrangement and in the period of using for reference Kangxu " is done and fried soft-shelled turtle " one cuisines developing on the basis, its lovely luster, delicious flavour, the bright perfume that becomes to distinguish the flavor of, nutritious, and have in the temperature timid cold, Yin nourishing and lung moistening, the yang-tonifying benefit is smart, effects such as tonifying middle-Jiao and Qi, can strengthen the resistance against diseases of health and the endocrine function of regulating human body, promote hemopoietic function of bone marrow, and beauty care, cosmetology and health, nutritional health function such as promote longevity, firmly get liking of consumers in general, have significant social economic benefit and promotional value.
The specific embodiment
Embodiment 1: take by weighing batching respectively: respectively 30 parts of cultivated land, lily, sealwort, matrimony vines; Condiment: 10 parts of cooking wine, 5 parts of salt, 50 parts of chive sections, 5 parts of chilli, 10 parts of white sugar, 50 parts of pine nut benevolence;
The 1000 weight portion soft-shelled turtle major ingredients that to clean earlier are cut into behind the square piece of 2cm standby; The fried ripe back of above-mentioned 50 parts of pine nut benevolence is standby; Put into 250 portions of chicken and 250 parts of chicken bones in container, add the batching of putting into the aforementioned proportion amount after water makes it to flood, the system of simmering is the elimination solids after 24 hours, will filter soup with the soft-shelled turtle piece boil pull out after 1.2 hours standby; Put into the good soft-shelled turtle piece of above-mentioned boiling in the pot, put into chive section, cooking wine, salt, monosodium glutamate, chilli, white sugar and the fried ripe pine nut benevolence of above-mentioned condiment successively, the moderate heat heating was taken out and is got final product in 3 minutes then.
Embodiment 2: the present embodiment difference from Example 1 is a batching: respectively 25 parts of cultivated land, lily, sealwort, matrimony vines; Condiment: 8 parts of cooking wine, 4 parts of salt, 45 parts of chive sections, 4 parts of chilli, 8 parts of white sugar, 45 parts of pine nut benevolence;
The 1000 weight portion soft-shelled turtle major ingredients that to clean earlier are cut into behind the piece standby; The fried ripe back of above-mentioned 45 parts of pine nut benevolence is standby; Put into 200 portions of chicken and 200 parts of chicken bones in container, add the batching of putting into the aforementioned proportion amount after water makes it to flood, the system of simmering is the elimination solids after 20 hours, will filter soup with the soft-shelled turtle piece boil pull out after 1 hour standby; Put into the good soft-shelled turtle piece of above-mentioned boiling in the pot, put into chive section, cooking wine, salt, monosodium glutamate, chilli, white sugar and the fried ripe pine nut benevolence of above-mentioned condiment successively, the moderate heat heating was taken out and is got final product in 2 minutes then.
Embodiment 3:: the present embodiment difference from Example 1 is a batching: respectively 35 parts of cultivated land, lily, sealwort, matrimony vines;
Condiment: 12 parts of cooking wine, 6 parts of salt, 55 parts of chive sections, 6 parts of chilli, 12 parts of white sugar, 55 parts of pine nut benevolence;
The 1000 weight portion soft-shelled turtle major ingredients that to clean earlier are cut into behind the piece standby; The fried ripe back of above-mentioned pine nut benevolence is standby; Put into 300 portions of chicken and 300 parts of chicken bones in container, add the batching of putting into the aforementioned proportion amount after water makes it to flood, the system of simmering is the elimination solids after 26 hours, will filter soup with the soft-shelled turtle piece boil pull out after 1.5 hours standby; Put into the good soft-shelled turtle piece of above-mentioned boiling in the pot, put into onion parts, cooking wine, salt, monosodium glutamate, chilli, white sugar and the fried ripe pine nut benevolence of above-mentioned condiment successively, the moderate heat heating was taken out and is got final product in 4 minutes then.
Claims (3)
1. the processing method of a five-spice crisp bone turtle, the weight that it is characterized in that the used batching of soft-shelled turtle major ingredient, flavouring composition by 1000 weight portions is formed and is comprised respectively:
Batching: 25～35 parts in cultivated land, 25～35 parts of lilies, 25～35 parts of sealworts, 25～35 parts of matrimony vines;
Condiment: 8～12 parts of cooking wine, 4～6 parts of salt, 45～55 parts of onion parts, 4～6 parts of chilli, 8～12 parts of white sugar, 45～55 parts of pine nut benevolence;
The 1000 weight portion soft-shelled turtle major ingredients that to clean earlier are cut into behind the piece standby; The fried ripe back of above-mentioned pine nut benevolence is standby; Put into 200～300 portions of chicken and 200～300 parts of chicken bones in container, add the batching of putting into the aforementioned proportion amount after water makes it to flood, the system of simmering is the elimination solids after 20～26 hours, will filter soup with the soft-shelled turtle piece boil pull out after 1～1.5 hour standby; Put into the good soft-shelled turtle piece of above-mentioned boiling in the pot, put into onion parts, cooking wine, salt, monosodium glutamate, chilli, white sugar and the fried ripe pine nut benevolence of above-mentioned condiment successively, the moderate heat heating was taken out and is got final product in 2～4 minutes then.
2. the processing method of five-spice crisp bone turtle according to claim 1, the weight that it is characterized in that described batching, flavouring composition is formed and is comprised respectively:
Batching: 30 parts in cultivated land, 30 parts of lilies, 30 parts of sealworts, 30 parts of matrimony vines;
Condiment: 10 parts of cooking wine, 5 parts of salt, 50 parts of onion parts, 5 parts of chilli, 10 parts of white sugar, 50 parts of pine nut benevolence.
3. the processing method of five-spice crisp bone turtle according to claim 1 and 2 is characterized in that described onion parts adopts shallot, chive or little onion parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100482156A CN100446684C (en) | 2006-08-30 | 2006-08-30 | Five-spice crisp bone turtle processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100482156A CN100446684C (en) | 2006-08-30 | 2006-08-30 | Five-spice crisp bone turtle processing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1919072A true CN1919072A (en) | 2007-02-28 |
| CN100446684C CN100446684C (en) | 2008-12-31 |
Family
ID=37777023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100482156A Expired - Fee Related CN100446684C (en) | 2006-08-30 | 2006-08-30 | Five-spice crisp bone turtle processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100446684C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283400A (en) * | 2011-07-29 | 2011-12-21 | 四川大学 | Fish bone leisure food and production method thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087485A (en) * | 1992-12-04 | 1994-06-08 | 山东煤矿烹饪技术培训中心 | Canned clear intestines soft-shelled turtle soup and preparation method |
| CN1161808A (en) * | 1997-05-09 | 1997-10-15 | 北京克迷特技贸公司 | Packaged whole soft-shelled-turtle food and making method thereof |
| CN1101154C (en) * | 1999-09-07 | 2003-02-12 | 张�杰 | Method for cooking four-component chafing dish |
| CN1502270A (en) * | 2002-11-20 | 2004-06-09 | 熊玉华 | Method for making pot coddled turtle soup |
| CN1640318A (en) * | 2004-01-12 | 2005-07-20 | 刘玉峰 | Intelligence-nourishing delicious fish and its preparing method |
-
2006
- 2006-08-30 CN CNB2006100482156A patent/CN100446684C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283400A (en) * | 2011-07-29 | 2011-12-21 | 四川大学 | Fish bone leisure food and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100446684C (en) | 2008-12-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1220114A (en) | Special flavour roasted fish and its preparing method | |
| CN107692172A (en) | A kind of meat pulp and preparation method and purposes | |
| CN101579075A (en) | Five-color viscera-nourishing herbal cuisine meat flour and a preparation method thereof | |
| CN104366432A (en) | Eutrophic spicy yak meat paste and processing method thereof | |
| CN105029330A (en) | Seasoner containing edible mushrooms and preparation method thereof | |
| KR100854582B1 (en) | Method for cooking chicken | |
| KR101561169B1 (en) | Manufacturing method of sweet persimmon pickle using loess water | |
| CN105942409A (en) | Red chili oil for dipping dumplings and preparation method thereof | |
| KR101156353B1 (en) | Method for manufacturing abalone boiled in soy | |
| KR101606784B1 (en) | Method for producing hot pot and the hot pot | |
| CN1826939A (en) | Preserved aromatic mushroom stem and preparation method thereof | |
| CN1748565A (en) | Vegetable dried mushroom and its making method | |
| CN101019641A (en) | Process of producing black food containing plant melanin | |
| KR101518412B1 (en) | The manufacturing method of steamed walleye pollack and steamed walleye pollack thereof | |
| CN100446684C (en) | Five-spice crisp bone turtle processing method | |
| CN100444751C (en) | Process for making vinous flavour fish jerky | |
| KR101048519B1 (en) | Manufacturing method of abalone Honggyetang | |
| CN103798858A (en) | Rock candy and vinegar pickled peanut and preparation method thereof | |
| CN107125591A (en) | A kind of soya bean Auricularia auricula sauce and preparation method thereof | |
| CN106880021A (en) | A kind of edible mushroom seasoning material | |
| CN105166803A (en) | Preparation method of Tibetan tea hotpot seasoning | |
| CN111938128A (en) | Bitter bamboo shoot beef paste and preparation process thereof | |
| CN100998425A (en) | Method for cooking catfish food | |
| CN100387155C (en) | A health food preparation method | |
| CN105166200A (en) | Tibetan tea hotpot seasoning |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20081231 Termination date: 20090930 |