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Puffer liver fish bone 'yusheng' porridge and its making method

A technology of puffer fish and cod liver fish, which is applied in the field of puffer fish dishes, can solve the problems of wasting puffer fish resources and not fully utilizing them, and achieve the effect of delicious taste, high nutritional value and refreshing shark fin

Inactive Publication Date: 2010-09-29
朱秀娥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The puffer fish after refining the toxin is edible, but it is not fully utilized at present, wasting the resources of puffer fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] This embodiment is made of the following raw materials in grams by weight:

[0021] 350 grams of detoxified puffer fish; 5 grams of chicken powder;

[0022] 40 grams of puffer fish liver; 60 grams of shredded lettuce;

[0023] 200g rice; 40g chopped green onion;

[0024] 2600 grams of water; 5 grams of monosodium glutamate;

[0025] 5 grams of salt; 40 grams of shredded ginger;

[0026] 40 grams of vegetable oil; 5 grams of sugar.

[0027] After the above-mentioned raw materials are prepared, make it according to the following steps:

[0028] 1. Remove the viscera and skin of 350 grams of puffer fish after detoxification, leaving only the liver in the viscera, rinse it clean, and then separate the fish meat and fish bones;

[0029] 2. Rinse and soak 200 grams of rice for 10 hours, add 800 grams of water, heat to boil and simmer for 30 minutes to make porridge for later use;

[0030] 3. Put 40 grams of vegetable oil in the pot, cut the cod liver into 0.1 cm square ...

Embodiment 2

[0033] This embodiment is made of the following raw materials in grams by weight:

[0034] 400g puffer fish after detoxification; 20g chicken powder;

[0035] 60 grams of puffer fish liver; 100 grams of shredded lettuce;

[0036] 300g rice; 60g green onion;

[0037] 3400 grams of water; 20 grams of monosodium glutamate;

[0038] 20 grams of salt; 60 grams of shredded ginger;

[0039] 60 grams of vegetable oil; 20 grams of sugar.

[0040] After the above-mentioned raw materials are prepared, make it according to the following steps:

[0041] 1. Remove the viscera and skin of 400 grams of puffer fish after detoxification, leaving only the liver in the viscera, rinse it clean, and then separate the fish meat and fish bones;

[0042] 2. Rinse and soak 300 grams of rice for 15 hours, add 1200 grams of water, heat to boil and simmer for 50 minutes to make porridge for later use;

[0043] 3. Put 60 grams of vegetable oil in the pot, cut the cod liver into 0.6 cm square cod live...

Embodiment 3

[0046] This embodiment is made of the following raw materials in grams by weight:

[0047] 375 grams of detoxified puffer fish; 12 grams of chicken powder;

[0048] 50 grams of puffer fish liver; 75 grams of shredded lettuce;

[0049] 250g rice; 50g green onion;

[0050] 3000 grams of water; 12 grams of monosodium glutamate;

[0051] 12 grams of salt; 50 grams of shredded ginger;

[0052] 50 grams of vegetable oil; 12 grams of sugar.

[0053] After the above-mentioned raw materials are prepared, make it according to the following steps:

[0054] 1. Remove the viscera and skin of 375 grams of puffer fish after detoxification, leaving only the liver in the viscera, rinse it clean, and then separate the fish meat and fish bones;

[0055] 2. Rinse and soak 250 grams of rice for 12 hours, add 1000 grams of water, heat to boil and simmer for 40 minutes to make porridge for later use;

[0056] 3. Put 50 grams of vegetable oil in the pot, cut the cod liver into 0.4 cm square cod...

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PUM

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Abstract

The invention provides a globefish liver fishbone raw fish porridge relating to a dish made from globefishes, and the porridge is made from the following raw materials with the following weight and parts: detoxicated globefishes with bones 350-400 parts, chicken powder 5-20 parts, globefish livers 40-60 parts, round lettuce wire 50-100 parts, rice 200-300 parts, chopped onions 40-60 parts, water 2600-3400 parts, monosodium glutamate 5-20 parts, salt 5-20 parts, shredded ginger 40-60 parts, vegetable oil 40-60 parts, and sugar 5-20 parts. The product of the invention has the advantages of delicious taste, tender fish, young keeping, digestion promoting, heart nourishing, high nutritional value and the like.

Description

technical field [0001] The invention relates to the field of a dish and a preparation method thereof, in particular to a dish of puffer fish. Background technique [0002] Puffer fish is a toxin-containing fish, and people have the risk of poisoning when they eat it directly, so the national law expressly prohibits it from being eaten directly. At present, there are many technologies to extract the toxin from puffer fish (CN03133530.6, CN200410065385.6, CN031387807.1, CN01142658.6, etc.). The puffer fish after refining the toxin is edible, but it is not fully utilized at present, wasting the resources of puffer fish. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide puffer fish liver, fish bone and raw fish porridge with delicious taste, tender fish meat, compatibility with beauty, stomach and heart, and high nutritional value. [0004] Another technical problem to be solved by the present invention is to provide...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/182A23L1/325A23L7/196A23L17/00
Inventor 朱秀娥
Owner 朱秀娥