CN1994137A - Method for processing stewed fish - Google Patents
Method for processing stewed fish Download PDFInfo
- Publication number
- CN1994137A CN1994137A CNA2006101626516A CN200610162651A CN1994137A CN 1994137 A CN1994137 A CN 1994137A CN A2006101626516 A CNA2006101626516 A CN A2006101626516A CN 200610162651 A CN200610162651 A CN 200610162651A CN 1994137 A CN1994137 A CN 1994137A
- Authority
- CN
- China
- Prior art keywords
- fish
- pot
- stewed
- cage
- minutes
- 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
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000008159 sesame oil Substances 0.000 claims abstract description 8
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 239000010499 rapseed oil Substances 0.000 claims abstract description 5
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- 235000013547 stew Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 229910001018 Cast iron Inorganic materials 0.000 claims description 2
- 235000013409 condiments Nutrition 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 229910001220 stainless steel Inorganic materials 0.000 claims description 2
- 230000007306 turnover Effects 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 241001519451 Abramis brama Species 0.000 abstract description 2
- 241000316729 Tor douronensis Species 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 241001131796 Botaurus stellaris Species 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 description 6
- 241000234282 Allium Species 0.000 description 5
- 238000004140 cleaning Methods 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241001275898 Mylopharyngodon piceus Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Cookers (AREA)
Abstract
A method for cooking fish in bittern features that fish blocks, yellow wine, soy sauce, rape oil, sesame oil, scallion, ginger, white sugar and fennel are arranged in a cage, the fish blocks are tightly pressed by the cage, and then the yellow wine and other flavouring are poured in it and stewed with medium or low fire. The stewed fish is stewed with fresh river crucian, river carp and river bream, has unique natural delicate flavor, firm fish meat, soft fish bones, no preservative, no vacuum package, and half year shelf life, and is the best method for preparing canned instant food.
Description
Affiliated technical field
The present invention relates to a kind of fresh-water fishes processing method, long shelf-life, method for processing pot-stewed fish that color is good are especially arranged.
Background technology
Present known fish processing method, its boiling operation of Chinese patent " 92109049.8 " is fairly simple, and the time of hotting plate is shorter, water is a boiling liquid, water content height in the fish food that this method processes, long easily enzyme bacterium, it is rotten easily to turn sour, and also can dilute the delicate flavour of fish.
Summary of the invention
Exist and easily turn sour rottenly in order to overcome existing fish processing method, the deficiency that delicate flavour is relatively poor, purpose of the present invention provide a kind of long shelf-life, method for processing pot-stewed fish that color is good.
The present invention's technical scheme that is adopted of dealing with problems is: its batching has fish piece, yellow rice wine, sesame oil, green onion, ginger, soy sauce, rape oil, sugar and fennel, pour yellow rice wine and other condiment into putting into pot after lid compresses in cage of fish piece arrangement threading earlier, stew to boil and form through moderate heat, little fire, low baking temperature three phases.This halogen Boiled fish is to stew for a long time with yellow rice wine to boil, a spot of soup all is the soup that yellow rice wine boils for a long time in the flesh of fish, this soup is difficult for turning sour and enzyme becomes, so this fish piece is not perishable, aroma and green onion perfume (or spice) are dense, and color is aubergine, and the natural delicate flavour of fish is solely special, very delicious, thereby reach the present invention long shelf-life, purpose that color is good are arranged.
Beneficial effect of the present invention is, long shelf-life is arranged, oppress in addition when color is good solid, tasty, fishbone is soft, do not add anticorrisive agent, need not vacuum packaging can guarantee the quality half a year.
Description of drawings
The present invention is further described below in conjunction with accompanying drawing.
Fig. 1, be processing process figure of the present invention.
Below processing process is described in detail
1, get the raw materials ready: 1. the fish piece is selected river crucian alive, river carp, river black carp, river bream for use, and cleanings → airing → stripping and slicing 3 * 5cm → arrangement is earlier packed into and is fixed → pot to be gone into covering in the cage; 2. green onion is selected thin green onion cleaning → segment 5cm → wait to cook for use; 3. cleaning → the section of Jiang Xuanyong rhizoma zingiberis is waited to cook; 4. yellow rice wine is selected Shaoxing Rice Wine for use; 5. soy sauce is selected too oil for use; 6. rape oil is selected salad oil for use; 7. white sugar is selected cotton white sugar for use; 8. fennel cleans and to scrape out little and wait to cook; 9. sesame oil is selected Xinchang sesame oil for use.
2, apparatus: 1. pot is selected earth pot or cast iron pan for use; 2. stove is selected the electric furnace of temperature control and time control for use; 3. cage is worked out with stainless steel wire, and shape is similar to pot, has lid to fix.
3, go into pot: the cage that will adorn the fish piece earlier goes into that even the spreading of the even shop → ginger of pot → green onion → fennel is even to be spread → pour into yellow rice wine → pour into soy sauce → pour into rape oil → even and spread white sugar → loam cake → treat low baking temperature heated after 30 minutes and add sesame oil.
4, stew boiling procedure: earlier with moderate heat heating 20 minutes boiled → with put back to behind little fire heating 40 minutes → the take out fish piece cage turn-over → heating 40 fens kinds → use instead low baking temperature with little fire again heats 30 minutes soups and dryouies → evenly add sesame oil → cooling → pack → store.
Claims (3)
1, a kind of method for processing pot-stewed fish, its batching has fish piece, soy sauce, rape oil, sesame oil, green onion, ginger, white sugar and fennel, it is characterized in that: the fish piece is arranged to put into put into pot after lid compresses in the cage, pour Huang into and spill and other condiment, stew and form through moderate heat, little fire, low baking temperature three phases.
2, method for processing pot-stewed fish according to claim 1 is characterized in that with earth pot or cast iron pan, with have temperature dig with the time electric furnace, cage that dig have lid not fix with stainless steel wire establishment shape is similar with pot.
3, method for processing pot-stewed fish according to claim 1 is characterized in that: stew boiling procedure: earlier with moderate heat heating 20 minutes boiled → with put back to behind little fire heating 40 minutes → the take out fish piece cage turn-over → again with little fire heat 40 minutes → using low baking temperature instead heats 30 minutes boiled even adding sesame oil cooling packing letter persons of soup and deposits.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101626516A CN100546500C (en) | 2006-11-28 | 2006-11-28 | Method for processing stewed fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101626516A CN100546500C (en) | 2006-11-28 | 2006-11-28 | Method for processing stewed fish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1994137A true CN1994137A (en) | 2007-07-11 |
| CN100546500C CN100546500C (en) | 2009-10-07 |
Family
ID=38249415
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006101626516A Expired - Fee Related CN100546500C (en) | 2006-11-28 | 2006-11-28 | Method for processing stewed fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100546500C (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146872A (en) * | 1996-08-21 | 1997-04-09 | 王林 | Method for making fast food fish |
| CN1111017C (en) * | 1999-07-30 | 2003-06-11 | 孙立印 | Technology for preparing fish bittern |
| CN1301071C (en) * | 2004-09-14 | 2007-02-21 | 臧小荣 | Method for producing vacuum packed potted silver carp head |
-
2006
- 2006-11-28 CN CNB2006101626516A patent/CN100546500C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN100546500C (en) | 2009-10-07 |
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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: 20091007 Termination date: 20111128 |