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Mandarin fish foodstuff processing method

A processing method and technology of mandarin fish, which are applied in food preparation, food science, pharmaceutical formulations, etc., can solve the problems of lack of dietary and medicinal efficacy, differences in taste and characteristics, etc., achieve significant social and economic benefits and promotion value, and improve Qi and blood. Weak constitution and fat deposition prevention effect

Inactive Publication Date: 2008-11-19
河北玉兰香保定会馆饮食有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the different ingredients and processing methods, not only the taste and characteristics formed are very different, but also lack certain therapeutic and medicinal effects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: Weighing ingredients: 10 parts of yam, 20 parts of licorice, 10 parts of jujube, 5 parts of astragalus, 10 parts of lily, 5 parts of Anemarrhena; seasoning: 30 parts of cooking wine, 40 parts of soy sauce, 15 parts of table salt, white sugar 5 parts, star anise 9 parts, pepper 5 parts, cinnamon 10 parts, fennel seeds 10 parts;

[0020] First cut the main ingredient of 1000 parts by weight of cleaned mandarin fish with head removed into pieces of 8cm in length, 1.5cm in width and 1cm in thickness, and fry them into golden yellow in 200°C salad oil for later use; 100 parts by weight of dried white radish slices Cut into 6cm long and 3cm wide rectangular slices, heat them in boiling water for 3 minutes and take them out for later use; put 90 parts of salad oil in the pot, and when the oil temperature reaches 160°C, add 30 parts of ginger and 30 parts of scallion in turn, stir and stir fry for 40 seconds Add 450 parts of water, then put in the above seasonings an...

Embodiment 2

[0021] Example 2: The difference between this example and Example 1 is the ingredients: 8 parts of yam, 15 parts of licorice, 8 parts of jujube, 4 parts of astragalus, 8 parts of lily, 4 parts of Anemarrhena; seasoning: 25 parts of cooking wine, soy sauce 35 parts, 13 parts of salt, 4 parts of sugar, 8 parts of star anise, 4 parts of Chinese pepper, 8 parts of cinnamon, 8 parts of fennel seeds;

[0022] Cut the main ingredient of 1000 parts by weight of mandarin fish with the head removed into pieces, and fry it into golden yellow at 220°C for later use; heat 100 parts by weight of dried white radish slices in boiling water for 2 minutes and take them out for later use; put salad in the pot 80 parts of oil, when the oil temperature reaches 180°C, add 25 parts of ginger and 25 parts of scallion in turn, stir and stir-fry for 30 seconds, then add 400 parts of water, then add the above seasonings and ingredients in turn, heat to boiling, and then add the above For the reserved fi...

Embodiment 3

[0023] Example 3: The difference between this example and Example 1 is the ingredients: 12 parts of yam, 25 parts of licorice, 12 parts of jujube, 6 parts of astragalus, 12 parts of lily, 6 parts of Anemarrhena; seasoning: 35 parts of cooking wine, soy sauce 45 parts, 17 parts of salt, 6 parts of sugar, 10 parts of star anise, 6 parts of Chinese pepper, 12 parts of cinnamon, 12 parts of fennel seeds;

[0024] First, cut the main ingredient of 1000 parts by weight of mandarin fish into pieces, and fry it into golden yellow at 180°C for later use; heat 100 parts by weight of dried white radish in boiling water for 4 minutes and take it out for later use; put 100 parts of salad oil in the pot When the oil temperature reaches 150°C, add 35 parts of ginger and 35 parts of scallion in turn, stir and stir-fry for 1 minute, then add 500 parts of water, then add the above seasonings and ingredients in turn, heat to boiling, and then add the above spare Dried fish and radish, boiled ove...

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PUM

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Abstract

The invention discloses a manufacturing method of mandarin fish food, which comprises the following steps: washing mandarin fish, cutting the mandarin fish into block, frying into gold color, heating dried white turnip in the boiling water, heating oil temperature at 150-180 deg.c, putting ginger and Chinese green onion stalk sequently, stirring, cooking, adding water, putting condiment and proportioning, heating to boil, adding fish block and dried turnip, boiling through big flare for 5-8 min and middle flare for 20-30 min.

Description

technical field [0001] The invention relates to a processing method of mandarin fish food. Background technique [0002] Mandarin fish is a famous and precious fish species. Its meat is rich and firm, delicious and rich in protein. It is deeply loved by people. People use various cooking methods to enjoy its deliciousness, forming many products with different characteristics and flavors, which enrich the people's taste. People's material and cultural enjoyment. However, due to the difference in ingredients and processing methods, not only the formed taste and characteristics are very different, but also lack certain therapeutic and medicinal effects. Contents of the invention [0003] The invention provides a processing method of mandarin fish food prepared from mandarin fish as a main raw material, which is light red in color, rich in aroma, delicious in taste, has health care and disease prevention functions, prolongs life and the like. [0004] The object of the prese...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L1/01A61K36/00A23L17/10A23L5/10
Inventor 梁连起
Owner 河北玉兰香保定会馆饮食有限公司
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