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Method for cooking soup fish with hot pepper

A production method and a technology for spicy fish soup, which are applied in the food field, can solve the problems that the fragrance of red oil is not lasting, cannot well reflect the freshness, fragrance, tenderness of fish, and the fragrance of red oil is not enough, so as to achieve a light taste, not greasy, and a bright red color. , the effect of tempting appetite aroma

Inactive Publication Date: 2009-11-25
信会东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the traditional hot pot uses animal fat to fry the hot pot bottom material. Customers generally feel greasy when eating it. In the production of red oil, dried chili is usually used in water and then fried to extract the red oil. Sometimes comfrey is added. , the scent of red oil made in this way is often not enough, and the scent of red oil is not long-lasting
There are not many hot pot soups specially designed for shabu-shabu in traditional hot pot. Traditional hot pot is mostly used to shabu-shabu beef, mutton, etc. When it is used to shabu-shabu fish, it cannot reflect the freshness, fragrance and tenderness of fish.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. The production steps of spicy oil are as follows:

[0026] (1) Slowly heat 1500 grams of dried red peppers in a wok on a low heat (the temperature of the wok is controlled between 60℃-80℃) until the peppers become crispy and dark red, and air them for later use; the fried peppers Used to make red oil, the fragrance is stronger and lasting;

[0027] (2) Mash the fried peppers in the sun, the finer the better. Use a garlic mortar to mash the fried peppers to maintain the original flavor of the peppers, which is much better than using a grinder;

[0028] (3) Pour 5000 grams of oil into the wok and turn on high heat. Then add 250 grams of green onions, 250 grams of garlic, 250 grams of ginger, 150 grams of Sichuan pepper, 200 grams of star anise, 100 grams of grass fruit, 75 grams of bay leaves, 100 Grams of cumin, 50 grams of cinnamon, 50 grams of Baikou, 50 grams of Angelica dahurica and 50 grams of Xinyi, fry on high heat until the onion, ginger, and garlic become slightl...

Embodiment 2

[0044] 1. The preparation of spicy oil is the same as in Example 1.

[0045] 2. The preparation of cooked soybean oil is the same as the first embodiment.

[0046] 3. The preparation method of hot pot soup: use 110 grams of cooked soybean oil, 200 grams of spicy oil, 50 grams of salt, 10 grams of chicken essence, 3000 grams of broth, 20 grams of minced garlic, 15 grams of minced ginger, 10 grams of Sichuan peppercorns, 15 grams of sesame seeds , 10 grams of dried red pepper, 30 grams of chives, 5 grams of Sichuan pepper noodles.

[0047] (1) Put 10 grams of cooked soybean oil and 50 grams of salt in the wok. After frying the salt over high heat, it will change color and turn yellow, then add 3000 grams of broth and 10 grams of chicken essence. After boiling, pour it into the hot pot, put 30 grams of chives and Sichuan spicy noodles on top. 5 grams;

[0048] (2) After the wok is cleaned, put 100 grams of cooked soybean oil, 200 grams of spicy oil, 20 grams of minced garlic, and 15 gr...

Embodiment 3

[0053] Hot pot soup preparation method: use 210 grams of cooked soybean oil, 100 grams of spicy oil, 50 grams of salt, 10 grams of chicken essence, 3000 grams of broth, 20 grams of minced garlic, 15 grams of minced ginger, 10 grams of Sichuan peppercorns, 15 grams of sesame seeds, dry 10 grams of red pepper, 30 grams of chives, 5 grams of Sichuan pepper noodles.

[0054] (1) Put 10 grams of cooked soybean oil and 50 grams of salt in the wok. After frying the salt over high heat, it will change color and turn yellow, then add 3000 grams of broth and 10 grams of chicken essence. After boiling, pour it into the hot pot, put 30 grams of chives and Sichuan spicy noodles on top. 5 grams;

[0055] (2) After the wok is cleaned, put 200 grams of cooked soybean oil, 100 grams of spicy oil, 20 grams of minced garlic and 15 grams of minced ginger in the wok. Bring it to high heat until the minced garlic and the minced ginger become medium yellow. Stir the frying spoon counterclockwise quickly...

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PUM

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Abstract

A cayenne pepper fish in soup with rich nutrients, low fat content and high protein content is proportionally prepared from fish, soybean oil, hot oil, salt, chicken extract, soup, garlic clove bits, ginger bits, Sichuan tingle pepper and hot pepper, sesame, chili and shallot. Its cooking method is also disclosed.

Description

Technical field [0001] The invention belongs to the technical field of food, and specifically relates to a method for preparing fish in spicy soup. Background technique [0002] In traditional hot pot, animal fat is used to fry the hot pot base. Customers generally feel greasy when eating. In the preparation of red oil, dried chili is usually used to fly in water and then deep-fried to extract the red oil, sometimes adding comfrey The fragrance of red oil made in this way is often not enough, and the fragrance of red oil is not lasting. There are not many traditional hot pot soups specially designed for boiling fish. Traditional hot pots are mostly used to cook beef and mutton. When used to cook fish, the freshness, fragrance and tenderness of the fish cannot be well reflected. Summary of the invention [0003] The technical problem to be solved by the present invention is to overcome the above-mentioned shortcomings and provide a method for making spicy soup fish with light tas...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L1/221A23L17/00A23L27/10
Inventor 信会东
Owner 信会东
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