CN1943433A - Health producing method for abalone or shark's fin - Google Patents
Health producing method for abalone or shark's fin Download PDFInfo
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- CN1943433A CN1943433A CNA2006100484927A CN200610048492A CN1943433A CN 1943433 A CN1943433 A CN 1943433A CN A2006100484927 A CNA2006100484927 A CN A2006100484927A CN 200610048492 A CN200610048492 A CN 200610048492A CN 1943433 A CN1943433 A CN 1943433A
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Abstract
The invention discloses a healthy preparation method for abalone or shark's fin. After discarding impurity said materials to be washed, immersed and steamed, adding meat of chicken, goose and rabbit, spice and water to be stewed, auxiliaries to be discarded until muscles and bones of said materials becoming soft, then adding spice to be stewed; the original soup to be discarded and spread fresh flavored soup on the processed said materials to be served.
Description
One, technical field:
The present invention relates to a kind of diet product, particularly relate to the health producing method of a kind of abalone or shark's fin.
Two, background technology:
Shark's fin always is regarded as noble food in China, belongs to one of " seafood delights eight delicacies ".All rich banquets, non-shark's fin are not enough to expression seriously.It is nutritious, carries according to secretaries such as " property of medicine are examined ", can enrich blood, tonifying Qi, kidney tonifying, tonifying lung, appetizing feed.Per 100 grams contain 337 kilocalories of protein 83.5 grams, fat 0.3 gram, heat in the shark's fins, are famous and precious nourishing treasures; And as the abalone of one of seafood eight delicacies, also famous since ancient times, in various delicious foods a feast for the eyes today, abalone is still regarded as delicacy and is subjected to pursuing of people by people, is famous and precious precious marine product.Abalone meat is carefully delicious, nutritious, have nourishing liver and kidney, calm, reduce phlegm, menstruation regulating, moisturize, the effect of sharp intestines.The inner face bright in color of abalone shells is gorgeous, has the gloss of pearl, also is first-class shellfish material.Per 100 gram abalone meat contain protein 40 grams, fat 0.9 gram, and carbohydrate 33.7 grams also contain multivitamin.
But make us feeling regrettably in the manufacture technique of existing abalone or shark's fin a lot of unscientific places are arranged, can not keep the nutritional labeling of raw material to greatest extent, even some way is harmful.Such as, reduce cost for improving the shipment rate in the existing standard practice, rise with the strong alkaline substances such as sending out agent that rises and send out shark's fin, abalone; To select lard, cured ham, DADIYU (a kind of cured fish) etc. for use be the Baoshang raw material in order to improve fragrant degree, and raw materials used high temperature is fried into brown, long-time (more than seven hours) stew into abalone, shark's fin soup juice then, in soup juice, add compound essence, abalone element, shark's fin essence again, make it more cater to client's taste, and ignored harm health of people; In order to improve beautiful degree, add synthetic dyestuff, the adding of these pigments exists certain harm to people's health.
Being not difficult to find out rises sends out the adding of alkaline matters such as agent, has destroyed the nutrition of food, impairs health.A large amount of saturated grease in the lard can raise blood fat, cholesterol; Carbonizing matters such as many cyclophanes hydrogen that the contained fried Baoshang material of nitrosamine, nitrite and high temperature is generated in ham, the cured fish, acrylamide, triphen 4 third pyrroles have strong carcinogenesis; Used compound essence, shark's fin essence, the abalone element of flavouring also is harmful to health, and can bring out hepatic disease; Synthetic dyestuff infringement kidney is used in toning, reduces renal function.
China's cooking culture inside information is deep, and the viewpoint of integration of drinking and medicinal herbs, will play an important role to people's health if be good at using among the people wide-spread.Practice shows, have multiple food be food be again medicine, use proper, evident in efficacy and have no side effect.Research also shows, people's some diseases is because dietary structure is unreasonable now, unbalanced and the processing method of nutrition is improper to be caused, and as " rich man's disease " of puzzled urban human health such as hypertension, high fat of blood, hyperglycaemia, major part is that the reason owing to diet causes.So, change bad eating habit, advocate the dietary structure of reasonably healthy, will help the generation of prevention and minimizing " rich man's disease ", help promoting human beings'health.
Three, summary of the invention:
The object of the invention: be to provide the abalone of a kind of nutrition, science or the health producing method of shark's fin, another object of the present invention also is to provide the health producing method of a kind of abalone or shark's fin instant food.
Technical scheme of the present invention:
The health producing method of a kind of abalone or shark's fin, step is as follows:
(1) dried abalone or dried shark's fin is gently roasting with alcolhol burner flame, water cleans up, and extremely immersion was saturating in three～five days with cold water soak again, and water boil is used low baking temperature instead and steamed soft;
(2) will slaughter the clean chicken of post processing, goose, rabbit and be cut into piece, the ratio of three's weight is 4～6: 3～4: 1～2, and its gross weight is 2: 1 with the ratio of abalone or shark's fin; Chicken, goose, rabbit are used on the equivalent bubble with respect to chicken, goose, rabbit, stir 3～5min, drag in another water gaging such as grade, stir evenly, open fire and boil, boil to going out blood foam to the greatest extent, pull chicken, goose, rabbit out, the water of bubble chicken, goose, rabbit is poured in the water of boiled chicken, goose, rabbit, open fire and boil, drag for floating foam, filter out impurity, obtain standby soup juice;
(3) will steam abalone after soft or shark's fin and be placed on the double-edged fine-toothed comb in the pressure cooker, and encase chicken, goose, rabbit and the spice that boiled with rare cotton, and be placed on abalone or the shark's fin, the spice consumption is 0.35～0.85% of a raw material gross weight; Add above-mentioned soup juice in pot, add a cover, very hot oven is boiled, and little fire is stewed and boiled 90～150 minutes, and air pressure is opened pressure cooker after descending, and mentions rare cotton and takes out chicken, goose, rabbit and spice;
(4) add condiment, low baking temperature is stewed and was boiled 10～30 minutes again, simmers to tasty;
(5) comb out the former soup of pot Bao or pot wing former soup add the pure natural foodstuff and are deployed into health soup juice among the Xiang Yuantang, health soup juice is drenched to get final product on abalone or shark's fin again.
The method of slaughtering post processing chicken, goose, rabbit in the step (2) is that the chicken after slaughtering, goose are removed hair, and rabbit is removed the peel; Remove internal organ, head, tail, pawl or hoof, anus intestines, blood stains, the lymph gland of chicken, goose, rabbit then, fully clean again.
The condiment that condiment in the step (3) adds when making abalone is oyster sauce, red wine, light soy sauce and xylitol, and addition is respectively 0.9～2.9%, 0.3～0.9%, 0.3～0.9%, 0.3～0.9% of soup juice weight in the pot; The condiment that adds when making shark's fin is salt, rice wine, bechamel and xylitol, and addition is respectively 0.9～1.5%, 0.6～1.0%, 0.6～1.2%, 0.8～1.2% of soup juice weight in the pot.
Described health soup juice is wing soup juice braised in soy sauce, or is golden soup wing soup juice, or is silver-colored soup wing soup juice, or is green tea wing soup juice, or is rose wing soup juice, or is coal wing soup juice, or is coal Abalone soup juice, or is flue Abalone soup juice.
The modulator approach of various soup juice is as follows:
The modulator approach of silver soup wing soup juice is to add kernel slurry, fresh milk in the former soup of pot wing, gets final product after the thicken soup; The ratio of former soup, kernel slurry, fresh milk is 5: 1: 1, and the kernel slurry is to give birth to the kernel defibrination with white to make;
The modulator approach of green tea wing soup juice is to add slip, green tea powder, green vegetables juice in the former soup of pot wing, be modulated into green, after the thicken soup green tea wing soup juice, the ratio of former soup, slip, green vegetables juice, green tea powder is 10: 1～2: 1: 0.1～0.5, and wherein slip is to grind after being mixed by a certain percentage by happy kernel, pumpkin benevolence, mung bean, fresh and tender seed of Semen Pisi sativi to form.
The modulator approach of coal wing soup juice or coal Abalone soup juice is to add in pot former soup of Bao or the former soup of pot wing to fry black soya bean powder, Semen sesami Niger (parched) powder, spirulina, collude the black rice flour, the red glutinous rice flour that mix into by a certain percentage, modulation back coal wing soup juice or coal Abalone soup juice, the ratio of former soup, stir-fry black soya bean powder, Semen sesami Niger (parched) powder, spirulina is 8～12: 0.3～0.8: 0.3～0.8: 0.001～0.002.
The modulator approach of rose wing soup juice is to add olive oil in the former soup of pot wing, add the juice modulation purple that breaks into after the purplish red skin and flesh mixing by rose, orchid, dragon fruit again, after the thicken soup rose wing soup juice, wherein the ratio of the purplish red skin and flesh of rose, orchid, dragon fruit is 0.8～1.8: 0.6～0.9: 0.8～1.8, and the ratio of former soup, olive oil, juice is 7～15: 0.8～1.2: 0.8～1.5.
Wing soup juice modulator approach braised in soy sauce is to add nut butter, HONGCAIJIAO juice, safranine pollen in the former soup of pot wing, promptly obtains wing soup juice braised in soy sauce after the thicken soup; The ratio of former soup, nut butter, HONGCAIJIAO juice, safranine pollen is 10: 0.5～1.6: 1～2.5: 0.001～0.002.
The modulator approach of gold soup wing soup juice is to add nut butter, HUANGCAIJIAO juice, cape jasmine powder in the former soup of pot wing, promptly obtain golden soup wing soup juice after colluding yellow broomcorn millet powder, the ratio of former soup, nut butter, HUANGCAIJIAO juice, cape jasmine powder is 10～15: 0.5～1.5: 1～2.5: 0.002～0.009.
The modulator approach of flue Abalone soup juice is to add nut butter in the former soup of pot abalone, add the juice that breaks into after mixing with China rose, roseleaf, the scarlet fruit meat of cactus, the purplish red skin and flesh of dragon fruit again, collude behind the red glutinous rice flour flue Abalone soup juice, the ratio of former soup, nut butter, juice is 7～12: 0.5～1.5: 1～2.5, and the ratio of China rose, roseleaf, the scarlet fruit meat of cactus, the purplish red skin and flesh of dragon fruit is 0.6～1.2: 0.6～1.2 in the juice: 1.2～2: 1.8～3.
Nut butter in wing soup juice, golden soup wing soup juice or the flue Abalone soup juice braised in soy sauce is after olive kernel, walnut kernel, pinenut are mixed by a certain percentage, and low baking temperature is fried fragrant, grinds to form again.
The health producing method of a kind of abalone or shark's fin instant food, step is as follows:
Abalone or shark's fin with said method makes carry out the high-temperature steam sterilization immediately, and cooling cools completely, then can or become instant food with the aluminium foil vacuum sealed package.
Positive beneficial effect of the present invention:
1, preparation method of the present invention is according to dietary therapy of Chinese medicine health and modern nourishing healthy theory, guidance is selected materials, make processing and wait each link, choose multiple pure natural food targetedly and make raw material, the cooking method of selecting for use the World Health Organization to advocate, steam as using, method processing abalone or shark's fin such as boil, and it is fried without high temperature, therefore abalone or the shark's fin that makes is the pure natural healthy food, bright alcohol is delicious, thick but not greasy, makes us aftertaste, Normal juice not only, original flavor, pure natural, and balanced in nutrition reasonable, be good for one's health, and people's rich man's disease is had prevention and improvement effect.
2, preparation method of the present invention is not destroyed raw material nutrition, and abalone or shark's fin water clean the back and soak, and adopts nature to rise and sends out, do not use industrial chemicals, lack though the shipment rate rises to send out than alkaline matter, guaranteed that the beneficiating ingredient of abalone or shark's fin self is not destroyed, human body safety, health.
3, selecting chicken, goose, the rabbit that fat content is few, saturated fatty acid ratio is low for use is the Baoshang material, both nutritious, and tasty has effectively reduced the absorption of human body to saturated fatty acid again.In the manufacturing process, chicken, goose, rabbit are joined abalone or the shark's fin system of directly stewing, and pot system time was controlled in three hours, and this method has kept the useful nutrition of abalone or shark's fin and Baoshang raw material to greatest extent; Changed the many ways with lard, lard, ham, cured fish, synthetic dyestuff and compound essence of batching in the making of existing conventional abalone or shark's fin, the adding of these batchings easily causes liver, renal lesions, the rising blood fat and blood pressure; Add and use methods such as high temperature fried, long-time heating man-hour more, thereby easily produce carcinogens such as nitrite, many cyclophanes hydrogen, acrylamide, triphen 4 third pyrroles, nitrogen heterocyclic ring amine.
When 4, modulating soup juice,, select materials rationally from nourishing healthy angle Selection auxiliary material, science, good for health.Select the rare Chinese medicine safflower of function promoting blood circulation and removing blood stasis for use, the abundant HONGCAIJIAO juice of vitaminize is modulated into red soup juice; Select cold tea mast of clearing heat-fire function for use, add HUANGCAIJIAO juice and be modulated into yellow soup juice; Select mung bean, green tea powder with effects for removing toxic heat for use, the abundant green vegetables juice of vitaminize is modulated into green soup juice; Select for use have fat eliminating, the spirulina of hypoglycemic buck functionality, add calcic, iron, abundant stir-fry black soya bean, the Semen sesami Niger (parched) powder of vitamin and be modulated into black soup juice; Select rose, China rose for use, the purple soup juice of the scarlet fruit meat of the cactus of effects for removing toxic heat, the purplish red skin and flesh modulation of dragon fruit with function promoting blood circulation and removing blood stasis; Select for use olive kernel, walnut kernel, pinenut, fresh milk to modulate white soup juice with good health care, cholesterol in the unrighted acid energy lysed blood that contains in these kernels, but the cellulose coordinating intestines and stomach in the kernel reduces toxin and piles up, and reduces the intestinal cancer incidence of disease.Lecithin in the kernel, vitamin, mineral matter, essential fatty acid etc. also are a significant benefit to health in addition.
5, the inventive method can be made instant food with abalone or shark's fin, and people can enjoy abalone or shark's fin whenever and wherever possible, needn't fear conventional way healthhazard again, has satisfied the demand of people to abalone or shark's fin; This method is suitable for large-scale industrial production simultaneously, has better economic and social benefit.
Four. the specific embodiment:
Embodiment one: the health producing method of abalone
(1) dried abalone is light roasting one time with alcolhol burner flame, water cleans up, and with cold water soak three～five days saturating to soaking (changing the water cleaning every day once), the water big fire is boiled again, uses low baking temperature instead and steams soft;
(2) chicken after will slaughtering, goose are removed filoplume, remove trickle floating hair with the alcolhol burner combustion then, and scrape wash clean, and rabbit is removed the peel; Remove internal organ, head, tail, pawl or hoof, blood stains, anus intestines, the lymph gland of chicken, goose, rabbit then, fully clean; Be cut into the square fritter of 1cm with handling clean chicken, goose, rabbit, the ratio of chicken, goose, rabbit three weight is 4: 3: 1, and its gross weight is 2: 1 with the ratio of abalone;
Chicken, goose, the rabbit of being cut into piece are put into pot, use on the equivalent bubble with respect to chicken, goose, rabbit, stir 3～5min, drag in another pot that fills the equivalent boiling water, stirred 5 minutes, pull out,, drag for floating foam water boil, close fire, again the chicken of pulling out, goose, rabbit are poured into and stir 5 minutes (this link repeats, and can make soup juice limpid, and raw material is refreshing only) in the pot.Open fire and boil, pull chicken, goose, rabbit out, the water of bubble chicken, goose, rabbit is poured in the water that boils bubble chicken, goose, rabbit to going out blood foam to the greatest extent, an amount of with chopped spring onion, bruised ginger, open fire and boil, drag for and float foam, filter out impurity, obtain standby soup juice;
(3) will steam abalone after soft and be placed on the double-edged fine-toothed comb in the pressure cooker, and encase chicken, goose, rabbit and the spice that boiled with rare cotton, and be placed on the abalone; The spice consumption is 0.35% of a raw material gross weight.Add above-mentioned standby soup juice in pot, add a cover, very hot oven is boiled, and little fire is stewed and boiled 120min, and air pressure is opened pressure cooker after descending, and mentions rare cotton and takes out chicken, goose, rabbit and spice;
(4) add oyster sauce, red wine, light soy sauce and xylitol, addition is respectively 0.9%, 0.3%, 0.3%, 0.9% of soup juice weight in the pot; Low baking temperature is stewed and was boiled 10 minutes again, simmers to tasty;
(5) the former soup of pot abalone of combing out adds flue Abalone soup juice that the pure natural foodstuff is deployed into and drenches and get final product on abalone.
The modulator approach of described flue Abalone soup juice is to add nut butter in the former soup of pot abalone, add the juice that breaks into after mixing with China rose, roseleaf, the scarlet fruit meat of cactus, the purplish red skin and flesh of dragon fruit again, collude behind the red glutinous rice flour flue Abalone soup juice, the ratio of former soup, nut butter, juice is 7: 0.5: 1, the ratio 1.2: 0.6: 2 of China rose, roseleaf, the scarlet fruit meat of cactus, the purplish red skin and flesh of dragon fruit in the juice: 3.
Wherein nut butter is that low baking temperature was fried fragrant, grinds to form again after the olive kernel of equivalent, walnut kernel, pinenut were mixed.
Embodiment two: the health producing method of abalone
Basic identical with embodiment one, something in common is no longer narrated, and difference is:
(1) ratio of chicken, goose, rabbit three weight is 6: 4: 1 in the raw material, and its gross weight is 2: 1 with the ratio of abalone; Chicken, goose, rabbit are put into pot, on the equivalent bubble, stir 3～5min, drag in another pot that water gaging such as fills, stir evenly, open fire and boil, boil to going out blood foam to the greatest extent, pull chicken, goose, rabbit out, the water of bubble chicken, goose, rabbit is poured in the water of boiled chicken, goose, rabbit, opened fire and boil, drag for floating foam, filter out impurity, obtain standby soup juice;
(2) the spice consumption is 0.50% of a raw material gross weight.Add above-mentioned standby soup juice in pot, add a cover, very hot oven is boiled, and little fire is stewed and boiled 120min;
(3) add oyster sauce, red wine, light soy sauce and xylitol, addition is respectively 2.9%, 0.3%, 0.9%, 0.3% of soup juice weight in the pot; Low baking temperature is stewed and was boiled 20 minutes again, simmers to tasty;
(4) the former soup of pot abalone of combing out adds the coal Abalone soup juice that is deployed into and drenches and get final product on abalone.
The modulator approach of coal Abalone soup juice is to add in the former soup of pot Bao to fry black soya bean powder, Semen sesami Niger (parched) powder, spirulina, collude into the black rice flour that mixed by 1: 1, red glutinous rice flour (black rice flour, red glutinous rice flour can arbitrarily than mixing), modulation back coal Abalone soup juice, the ratio of former soup, stir-fry black soya bean powder, Semen sesami Niger (parched) powder, spirulina is 10: 0.5: 0.6: 0.001.
(5) join broccoli, little pawpaw, coarse cereals face, the assistant red wine is edible.
Embodiment three: the preparation method of abalone
Basic identical with embodiment one, something in common is no longer narrated, and difference is:
(1) ratio of chicken, goose, rabbit three weight is 5: 3: 2 in the raw material.
(2) the spice consumption is 0.85% of a raw material gross weight.Add above-mentioned standby soup juice in pot, add a cover, very hot oven is boiled, and little fire is stewed and boiled 150min;
(3) add oyster sauce, red wine, light soy sauce and xylitol, addition is respectively 1.5%, 0.5%, 0.9%, 0.7% of soup juice weight in the pot; Low baking temperature is stewed and was boiled 30 minutes again, simmers to tasty;
When (4) flue Abalone soup juice was modulated, the ratio of former soup, nut butter, juice was 12: 1.5: 1, and the ratio of China rose, roseleaf, the scarlet fruit meat of cactus, the purplish red skin and flesh of dragon fruit is 1.2: 0.6: 1.2 in the juice: 1.8.
Embodiment four: the health producing method of shark's fin
(1) dried shark's fin is gently baked one time with alcolhol burner flame, water cleans up, 0 ℃ of water logging bubble three days saturating to soaking (changing the water cleaning every day once), and water boil is used low baking temperature again instead and is steamed soft;
(2) chicken after will slaughtering, goose are removed filoplume, remove trickle floating hair with the alcolhol burner combustion then, and scrape wash clean, and rabbit is removed the peel; Remove internal organ, head, tail, pawl or hoof, blood stains, anus intestines, the lymph gland of chicken, goose, rabbit then, fully clean; Be cut into the square fritter of 1cm with handling clean chicken, goose, rabbit, the ratio of chicken, goose, rabbit three weight is 4: 4: 1, and its gross weight is 2: 1 with the ratio of shark's fin;
Chicken, goose, rabbit are put into pot, on the equivalent bubble, stir 3～5min, drag in another pot that fills the equivalent boiling water, stirred 5 minutes, pull out,, drag for floating foam water boil, close fire, again the chicken of pulling out, goose, rabbit are poured into and stir 5 minutes (this link repeats, and can make soup juice limpid, and raw material is refreshing only) in the pot.
Open fire and boil, boil, pull chicken, goose, rabbit out, again the water of bubble chicken, goose, rabbit is poured in the water of boiled chicken, goose, rabbit, open fire and boil, drag for floating foam, filter out impurity, obtain standby soup juice to going out blood foam to the greatest extent;
(3) will steam shark's fin after soft and be placed on the double-edged fine-toothed comb in the pressure cooker, and encase chicken, goose, rabbit of boiling and the spice of frying perfume with rare cotton, and be placed on the shark's fin; The spice consumption is 0.35% of a raw material gross weight.Add above-mentioned standby soup juice in pot, add a cover, very hot oven is boiled, and little fire is stewed and boiled 140min, and air pressure is opened pressure cooker after descending, and mentions rare cotton and takes out chicken, goose, rabbit and spice;
(4) add salt, rice wine, bechamel and xylitol, addition is respectively 1.2%, 0.8%, 0.8%, 0.8% of soup juice weight in the pot, and low baking temperature is stewed and boiled 25 minutes again, simmers to tasty;
(5) the former soup of combing out adds wing soup juice braised in soy sauce that the pure natural foodstuff is deployed into and drenches and get final product on shark's fin.
The modulator approach of wing soup juice braised in soy sauce in above-mentioned (5): in the former soup of pot wing, add nut butter, HONGCAIJIAO juice, safranine pollen, promptly obtain wing soup juice braised in soy sauce after the thicken soup; The ratio of former soup, nut butter, HONGCAIJIAO juice, safranine pollen is 10: 1.0: 1: 0.001.Wherein nut butter is that low baking temperature was fried fragrant, grinds to form again after 1: 2: 3 olive kernel of weight ratio, walnut kernel, pinenut were mixed.
Embodiment five: the health producing method of shark's fin
Basic identical with embodiment four, something in common is no longer narrated, and difference is:
(1) dried shark's fin is gently baked one time with alcolhol burner flame, water cleans up, 2 ℃ of water loggings bubbles three days extremely saturating (changing water every day cleans once), and it is soft that water boil is used the low baking temperature steaming again instead;
(2) will handle clean chicken, goose, rabbit and be cut into small pieces, the ratio of chicken, goose, rabbit weight is 5: 3.5: 1.5.
(3) used spice is for frying the fragrant root of Dahurain angelica, anise, cardamom, Chinese prickly ash, and the consumption of the root of Dahurain angelica, anise, cardamom, Chinese prickly ash is 0.15% of raw material gross weight;
(4) add standby soup juice in pot, add a cover, very hot oven is boiled, and it is 150min that little fire is stewed the time of boiling;
(5) add salt, rice wine, bechamel and xylitol, addition is respectively 1.5%, 1.0%, 0.8%, 1.0% of soup juice weight in the pot, and low baking temperature is stewed and boiled 30 minutes again, simmers to tasty;
(6) the former soup of combing out adds the wing soup juice braised in soy sauce that is deployed into and drenches and get final product on shark's fin.
The ratio of wing soup juice Central Plains braised in soy sauce soup, nut butter, HONGCAIJIAO juice, safranine pollen is 10: 0.5: 2.0: 0.0015.Wherein nut butter is that low baking temperature is fried fragrant, grinds to form again after mixing in olive kernel, walnut kernel, 1: 2: 1 ratio of pinenut.
Can mix cucumber son, small tomatoe, Coarse cereals rice, apple vinegar when edible.
Embodiment six: the health producing method of shark's fin
Basic identical with embodiment four, something in common is no longer narrated, and difference is:
(1) used spice is for frying fragrant anise, Chinese prickly ash, and consumption anistree, Chinese prickly ash is respectively 0.2%, 0.3% of raw material gross weight;
(2) add salt, rice wine, bechamel and xylitol, addition is respectively 1.5%, 1.0%, 0.6%, 0.8% of soup juice weight in the pot, and low baking temperature is stewed and boiled 25 minutes again, simmers to tasty;
(3) the former soup of combing out adds the golden soup wing soup juice that is deployed into and drenches on shark's fin.
Gold soup wing soup juice modulator approach is: add nut butter, HUANGCAIJIAO juice, cape jasmine powder in the former soup of pot wing, promptly obtain golden soup wing soup juice after colluding yellow broomcorn millet powder, the ratio of former soup, nut butter, HUANGCAIJIAO juice, cape jasmine powder is 10: 0.5: 1: 0.002.Wherein nut butter is that low baking temperature is fried fragrant, grinds to form again after mixing in olive kernel, walnut kernel, 2: 1: 2 ratio of pinenut.
Embodiment seven: the health producing method of shark's fin
Basic identical with embodiment four, something in common is no longer narrated, and difference is:
The former soup of combing out adds the golden soup wing soup juice that is deployed into and drenches on shark's fin.This soup juice modulator approach is: add nut butter, HUANGCAIJIAO juice, cape jasmine powder in pot wing former soup, promptly obtain golden soup wing soup juice after colluding yellow broomcorn millet powder, the ratio of former soup, nut butter, HUANGCAIJIAO juice, cape jasmine powder is 15: 1.2: 2: 0.005.
Embodiment eight: the health producing method of shark's fin
Basic identical with embodiment four, something in common is no longer narrated, and difference is:
The former soup of combing out adds the coal wing soup juice that is deployed into and drenches and get final product on shark's fin.
The modulator approach of described coal wing soup juice is to add in the former soup of pot wing to fry black soya bean powder, Semen sesami Niger (parched) powder, collude the black rice flour, the red glutinous rice flour that mixed into 2: 1, add again 0.01% spirulina modulation back coal wing soup juice, the ratio of former soup, stir-fry black soya bean powder, Semen sesami Niger (parched) powder is 8: 0.3: 0.3.
Embodiment nine: the health producing method of shark's fin
Basic identical with embodiment four, something in common is no longer narrated, and difference is:
The former soup of combing out adds useful material and is deployed into rose wing soup juice and drenches and get final product on shark's fin.
The modulator approach of described rose wing soup juice is to add olive oil in the former soup of pot wing, add the juice modulation purple that breaks into after the purplish red skin and flesh mixing by rose, orchid, dragon fruit again, after the thicken soup rose wing soup juice, wherein the ratio of the purplish red skin and flesh of rose, orchid, dragon fruit is 0.8～1.8: 0.6～0.9: 0.8～1.8, and the ratio of former soup, olive oil, juice is 7～15: 0.8～1.2: 0.8～1.5.
Embodiment ten: the health producing method of shark's fin
Basic identical with embodiment four, something in common is no longer narrated, and difference is:
The former soup of combing out adds the green tea wing soup juice that is deployed into and drenches and get final product on shark's fin.
The modulator approach of described green tea wing soup juice is to add slip, green tea powder, green vegetables juice in the former soup of pot wing, be modulated into green, after the thicken soup green tea wing soup juice, the ratio of former soup, slip, green vegetables juice, green tea powder is 10: 1: 1: 0.5, wherein slip be by happy kernel, pumpkin benevolence, mung bean, fresh and tender seed of Semen Pisi sativi with 1: 2: 3: grind after 1 ratio is mixed and form.
Embodiment 11: the health producing method of shark's fin
Basic identical with embodiment four, something in common is no longer narrated, and difference is:
The former soup of combing out adds silver-colored soup wing soup juice and drenches and get final product on shark's fin.The modulator approach of this soup juice is to add kernel slurry, fresh milk in the former soup of pot wing, promptly obtains silver-colored soup wing soup juice after the thicken soup; The ratio of former soup, kernel slurry, fresh milk is 5: 1: 1, and the kernel slurry is to give birth to the kernel defibrination with white to make; The living kernel of white can be used one or more in olive kernel, walnut kernel or the pinenut.
Embodiment 12:
The health producing method of abalone instant food
The abalone of making among the embodiment one～three is carried out the steam high temperature sterilization immediately, and cooling cools completely, can or become instant food with the aluminium foil vacuum sealed package.
Embodiment 13:
The health producing method of shark's fin instant food
The shark's fin of making in embodiment four～11 is carried out the steam high temperature sterilization immediately, and cooling cools completely, can or become instant food with the aluminium foil vacuum sealed package.
Claims (10)
1, the health producing method of a kind of abalone or shark's fin is characterized in that:
(1) dried abalone or dried shark's fin is gently roasting with alcolhol burner flame, water cleans up, and extremely immersion was saturating in three～five days with cold water soak again, and water boil is used low baking temperature instead and steamed soft;
(2) will slaughter the clean chicken of post processing, goose, rabbit and be cut into piece, the ratio of three's weight is 4～6: 3～4: 1～2, and its gross weight is 2: 1 with the ratio of abalone or shark's fin; Chicken, goose, rabbit are used on the equivalent bubble with respect to chicken, goose, rabbit, stir 3～5min, drag in another water gaging such as grade, stir evenly, open fire and boil, boil to going out blood foam to the greatest extent, pull chicken, goose, rabbit out, the water of bubble chicken, goose, rabbit is poured in the water of boiled chicken, goose, rabbit, open fire and boil, drag for floating foam, filter out impurity, obtain standby soup juice;
(3) will steam abalone after soft or shark's fin and be placed on the double-edged fine-toothed comb in the pressure cooker, and encase chicken, goose, rabbit and the spice that boiled with rare cotton, and be placed on abalone or the shark's fin, the spice consumption is 0.35～0.85% of a raw material gross weight; Add above-mentioned soup juice in pot, add a cover, very hot oven is boiled, and little fire is stewed and boiled 90～150 minutes, and air pressure is opened pressure cooker after descending, and mentions rare cotton and takes out chicken, goose, rabbit and spice;
(4) add condiment, low baking temperature is stewed and was boiled 10～30 minutes again, simmers to tasty;
(5) comb out the former soup of pot Bao or pot wing former soup add the pure natural foodstuff and are deployed into health soup juice among the Xiang Yuantang, health soup juice is drenched to get final product on abalone or shark's fin again.
2, the health producing method of a kind of abalone or shark's fin instant food is characterized in that:
(1) dried abalone or dried shark's fin is gently roasting with alcolhol burner flame, water cleans up, and extremely immersion was saturating in three～five days with cold water soak again, and water boil is used low baking temperature instead and steamed soft;
(2) will slaughter the clean chicken of post processing, goose, rabbit and be cut into piece, the ratio of three's weight is 4～6: 3～4: 1～2, and its gross weight is 2: 1 with the ratio of abalone or shark's fin; Chicken, goose, rabbit are used on the equivalent bubble with respect to chicken, goose, rabbit, stir 3～5min, drag in another water gaging such as grade, stir evenly, open fire and boil, boil to going out blood foam to the greatest extent, pull chicken, goose, rabbit out, the water of bubble chicken, goose, rabbit is poured in the water of boiled chicken, goose, rabbit, open fire and boil, drag for floating foam, filter out impurity, obtain standby soup juice;
(3) will steam abalone after soft or shark's fin and be placed on the double-edged fine-toothed comb in the pressure cooker, and encase chicken, goose, rabbit and the spice that boiled with rare cotton, and be placed on abalone or the shark's fin, the spice consumption is 0.35～0.85% of a raw material gross weight; Add above-mentioned soup juice in pot, add a cover, very hot oven is boiled, and little fire is stewed and boiled 90～150 minutes, and air pressure is opened pressure cooker after descending, and mentions rare cotton and takes out chicken, goose, rabbit and spice;
(4) add condiment, low baking temperature is stewed and was boiled 10～30 minutes again, simmers to tasty;
(5) comb out the former soup of pot Bao or pot wing former soup add the pure natural foodstuff and are deployed into health soup juice among the Xiang Yuantang, health soup juice is drenched on abalone or shark's fin again;
(6) carry out the high-temperature steam sterilization immediately, cooling cools completely, can or become instant food with the aluminium foil vacuum sealed package.
3, the preparation method of abalone according to claim 1 and 2 or shark's fin is characterized in that: the method for slaughtering post processing chicken, goose, rabbit in the described step (2) is that the chicken after slaughtering, goose are removed hair, and rabbit is removed the peel; Remove internal organ, head, tail, pawl or hoof, anus intestines, blood stains, the lymph gland of chicken, goose, rabbit then, fully clean again.
4, the preparation method of abalone according to claim 1 and 2 or shark's fin, it is characterized in that: the condiment that the condiment in the described step (3) adds when making abalone is oyster sauce, red wine, light soy sauce and xylitol, and addition is respectively 0.9～2.9%, 0.3～0.9%, 0.3～0.9%, 0.3～0.9% of soup juice weight in the pot; The condiment that adds when making shark's fin is salt, rice wine, bechamel and xylitol, and addition is respectively 0.9～1.5%, 0.6～1.0%, 0.6～1.2%, 0.8～1.2% of soup juice weight in the pot.
5, the preparation method of abalone according to claim 1 and 2 or shark's fin, it is characterized in that: described health soup juice is wing soup juice braised in soy sauce, or be golden soup wing soup juice, or be silver-colored soup wing soup juice, or be green tea wing soup juice, or be rose wing soup juice, or be coal wing soup juice, or be coal Abalone soup juice, or be flue Abalone soup juice.
6, the preparation method of abalone according to claim 5 or shark's fin is characterized in that: the modulator approach of described silver-colored soup wing soup juice is to add kernel slurry, fresh milk in the former soup of pot wing, gets final product after the thicken soup; The ratio of former soup, kernel slurry, fresh milk is 5: 1: 1, and the kernel slurry is to give birth to the kernel defibrination with white to make;
The modulator approach of described green tea wing soup juice is to add slip, green tea powder, green vegetables juice in the former soup of pot wing, be modulated into green, after the thicken soup green tea wing soup juice, the ratio of former soup, slip, green vegetables juice, green tea powder is 10: 1～2: 1: 0.1～0.5, and wherein slip is to grind after being mixed by a certain percentage by happy kernel, pumpkin benevolence, mung bean, fresh and tender seed of Semen Pisi sativi to form.
7, the preparation method of abalone according to claim 5 or shark's fin, it is characterized in that: the modulator approach of described coal wing soup juice or coal Abalone soup juice is to add in pot former soup of Bao or the former soup of pot wing to fry black soya bean powder, Semen sesami Niger (parched) powder, spirulina, collude the black rice flour, the red glutinous rice flour that mix into by a certain percentage, modulation back coal wing soup juice or coal Abalone soup juice, the ratio of former soup, stir-fry black soya bean powder, Semen sesami Niger (parched) powder, spirulina is 8～12: 0.3～0.8: 0.3～0.8: 0.001～0.002.
8, the preparation method of abalone according to claim 5 or shark's fin, it is characterized in that: the modulator approach of described rose wing soup juice is to add olive oil in the former soup of pot wing, add the juice modulation purple that breaks into after the purplish red skin and flesh mixing by rose, orchid, dragon fruit again, after the thicken soup rose wing soup juice, wherein the ratio of the purplish red skin and flesh of rose, orchid, dragon fruit is 0.8～1.8: 0.6～0.9: 0.8～1.8, and the ratio of former soup, olive oil, juice is 7～15: 0.8～1.2: 0.8～1.5.
9, the preparation method of abalone according to claim 5 or shark's fin is characterized in that: described wing soup juice modulator approach braised in soy sauce is to add nut butter, HONGCAIJIAO juice, safranine pollen in the former soup of pot wing, promptly obtains wing soup juice braised in soy sauce after the thicken soup; The ratio of former soup, nut butter, HONGCAIJIAO juice, safranine pollen is 10: 0.5～1.6: 1～2.5: 0.001～0.002,
The modulator approach of described golden soup wing soup juice is to add nut butter, HUANGCAIJIAO juice, cape jasmine powder in the former soup of pot wing, promptly obtain golden soup wing soup juice after colluding yellow broomcorn millet powder, the ratio of former soup, nut butter, HUANGCAIJIAO juice, cape jasmine powder is 10～15: 0.5～1.5: 1～2.5: 0.002～0.009
The modulator approach of described flue Abalone soup juice is to add nut butter in the former soup of pot abalone, add the juice that breaks into after mixing with China rose, roseleaf, the scarlet fruit meat of cactus, the purplish red skin and flesh of dragon fruit again, collude behind the red glutinous rice flour flue Abalone soup juice, the ratio of former soup, nut butter, juice is 7～12: 0.5～1.5: 1～2.5, and the ratio of China rose, roseleaf, the scarlet fruit meat of cactus, the purplish red skin and flesh of dragon fruit is 0.6～1.2: 0.6～1.2 in the juice: 1.2～2: 1.8～3.
10, the preparation method of abalone according to claim 9 or shark's fin, it is characterized in that: the nut butter in described wing soup juice braised in soy sauce, golden soup wing soup juice or the flue Abalone soup juice is after olive kernel, walnut kernel, pinenut are mixed by a certain percentage, low baking temperature is fried fragrant, grinds to form again.
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| CNA2006100484927A CN1943433A (en) | 2006-07-31 | 2006-07-31 | Health producing method for abalone or shark's fin |
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| CNA2006100484927A CN1943433A (en) | 2006-07-31 | 2006-07-31 | Health producing method for abalone or shark's fin |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946919A (en) * | 2010-09-15 | 2011-01-19 | 青岛磐海工贸有限公司 | Preparation method of abalone fins |
| CN101965985A (en) * | 2010-09-29 | 2011-02-09 | 大连海晏堂生物有限公司 | Prepared seafood and preparation method thereof |
| CN103202496A (en) * | 2012-01-11 | 2013-07-17 | 李志顺 | Baked abalone preparation method |
| CN105053150A (en) * | 2015-09-17 | 2015-11-18 | 大连壮元海生态苗业股份有限公司 | Method for long-stem storage of instant abalones at normal temperature |
| CN105124653A (en) * | 2015-08-09 | 2015-12-09 | 莆田市汇龙海产有限公司 | Canned braised abalone with brown sauce and preparation method thereof |
| CN105982065A (en) * | 2015-02-27 | 2016-10-05 | 徐小芹 | Health-care manufacture method of abalones or shark fins |
-
2006
- 2006-07-31 CN CNA2006100484927A patent/CN1943433A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946919A (en) * | 2010-09-15 | 2011-01-19 | 青岛磐海工贸有限公司 | Preparation method of abalone fins |
| CN101965985A (en) * | 2010-09-29 | 2011-02-09 | 大连海晏堂生物有限公司 | Prepared seafood and preparation method thereof |
| CN101965985B (en) * | 2010-09-29 | 2012-08-29 | 大连海晏堂生物有限公司 | Prepared seafood and preparation method thereof |
| CN103202496A (en) * | 2012-01-11 | 2013-07-17 | 李志顺 | Baked abalone preparation method |
| CN105982065A (en) * | 2015-02-27 | 2016-10-05 | 徐小芹 | Health-care manufacture method of abalones or shark fins |
| CN105124653A (en) * | 2015-08-09 | 2015-12-09 | 莆田市汇龙海产有限公司 | Canned braised abalone with brown sauce and preparation method thereof |
| CN105053150A (en) * | 2015-09-17 | 2015-11-18 | 大连壮元海生态苗业股份有限公司 | Method for long-stem storage of instant abalones at normal temperature |
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