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Fresh fish food and its making method

A fish and food technology, applied in the field of meat and its production, can solve the problems of loss of nutrients and difficulty in adapting to fish, and achieve the effect of rich nutrition, resource saving, and fresh color

Inactive Publication Date: 2008-02-20
卫明儒
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fish meat is rich in protein, phosphorus and other essential trace elements, so fish meat is not only a common delicacy on people's table, but also a very good nourishing food. In traditional Chinese cuisine, fish meat is usually steamed, boiled, fried , Braised in soy sauce, sweet and sour and other ways of cooked food, although the taste is full, but the nutritional content of the fish is lost during the heating process
Japanese cuisine is good at eating raw fish. Most of the fresh fish is eaten directly or dipped in seasonings. It is rich in nutrition, but it is difficult for many people who are used to strong tastes to adapt to its light taste. It is more suitable for heavy-tasting fish and meat food that can be eaten raw, taking into account both taste and nutrition, and will meet people's dietary needs to a greater extent

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0014] Example 1, take a live carp of about 600g, 300g of sand loach, prepare 25g of raw garlic, 25g of ginger, 5g of raw millet pepper, 25g of coriander, 25g of fresh fennel leaves, 80g of fresh lemon (about 1), 8g of salt, monosodium glutamate 5g, white sugar 6g, vinegar 80g. Make it as follows:

[0015] Step 1: Descale, peel, viscerate, cramp, wash, bled, deboned freshwater live fish, and mince the fresh fish meat for later use;

[0016] Step 2: Chop raw garlic and ginger into puree, mash raw millet pepper, coriander and fresh fennel leaves, squeeze lemon juice for later use;

[0017] Step 3: Mix the ingredients prepared in steps 1 and 2 together with salt, monosodium glutamate, white sugar, and vinegar to make raw fish meat sauce for later use;

[0018] Step 4: Wash the fish scales and fish bones left in step 1 and sprinkle a little salt and monosodium glutamate for later use; wash the loach and sprinkle a little salt and monosodium glutamate for later use;

[0019] Ste...

Embodiment 2

[0022] Example 2, take a live carp of about 750g, 500g of sand loach, prepare 30g of raw garlic, 30g of ginger, 6g of raw millet pepper, 30g of coriander, 30g of fresh fennel leaves, 80g of fresh lemon (about 1), 8g of salt, monosodium glutamate 5g, white sugar 8g, vinegar 100g. Make it as follows:

[0023] Step 1: Descale, peel, viscerate, cramp, wash, bled, deboned freshwater live fish, and mince the fresh fish meat for later use;

[0024] Step 2: Chop raw garlic and ginger into puree, mash raw millet pepper, coriander and fresh fennel leaves, squeeze lemon juice for later use;

[0025] Step 3: Mix the ingredients prepared in steps 1 and 2 together with salt, monosodium glutamate, white sugar, and vinegar to make raw fish meat sauce for later use;

[0026] Step 4: Wash the fish scales and fish bones left in step 1 and sprinkle a little salt and monosodium glutamate for later use; wash the loach and sprinkle a little salt and monosodium glutamate for later use;

[0027] St...

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PUM

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Abstract

The present invention relates to meat food and a making method, in particular to the fish food and the making method. The present invention discloses an omophagy fish food and the making method; the material of the omophagy fish food is fresh water live fish, loach, garlic, ginger, grain-type pepper, coriander, fresh fennel leaves, fresh lemon, salt, monosodium glutamate, white granulated sugar and vinegar, which are processed in a certain ration and making procedure; the omophagy fish food not only retains the nutrition ingredient of the live fish, but also has great favor, being a delicious and food good in color, smell, taste and rich in nutrition.

Description

technical field [0001] The invention relates to meat food and a preparation method thereof, in particular to a fish food and a preparation method thereof. Background technique [0002] Fish meat is rich in protein, phosphorus and other essential trace elements, so fish meat is not only a common delicacy on people's table, but also a very good nourishing food. In traditional Chinese cuisine, fish meat is usually steamed, boiled, fried , Braised in soy sauce, sweet and sour and other ways of cooked food, although the taste is full, but the nutritional content of the fish is lost during the heating process. Japanese cuisine is good at eating raw fish. Most of the fresh fish is eaten directly or dipped in seasonings. It is rich in nutrition, but it is difficult for many people who are used to strong tastes to adapt to its light taste. It is more suitable for heavy-tasting fish and meat food that can be eaten raw, taking into account both taste and nutrition, and will meet peopl...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 卫明儒罕信
Owner 卫明儒
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