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Shark's fin with scrambled eggs

A technology of shark fin and osmanthus, which is applied in the field of innovative preparation of traditional food, can solve the problems of discomfort, the complicated cooking process of fried shark fin with osmanthus, and achieve the effect of nourishing the appearance, nourishing the lungs and nourishing yin.

Inactive Publication Date: 2012-10-10
行秀斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The traditional cooking method of fried shark fin with sweet-scented osmanthus is complicated and not suitable for today's office workers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1: Choose 150-250 grams of shark fin, 1-2 lambs and crabs, 3-4 egg yolks, 200-250 grams of broth, 20-30 grams of coriander stems, 150-250 grams of silver buds, a little Fenjiu, ginger and spring onions 5-15 grams, 6-10 grams of refined salt, 2-5 grams of monosodium glutamate, 1-3 grams of chicken essence, 3-8 grams of ham juice, 30-50 grams of peanut oil, and 15-18 grams of aquatic powder. When making shark fin, use high broth, Fenjiu, ginger, green onion and simmer to taste and remove the fishy smell for later use. Shell the cake crab, wash the crab roe and crab meat, put coriander stems, and silver buds in hot water for a while and set aside. Fry the egg yolk until it is golden brown and smash it into pieces, then put the shark's fin, etc., adjust the taste, fry it back and forth and put it on a plate.

Embodiment 2

[0014] Example 2: Choose 180 grams of wings, 1 lamb and crab, 3 egg yolks, 230 grams of broth, 22 grams of coriander stalks, 180 grams of silver buds, a little Fenjiu, 8 grams of ginger and spring onions, 7 grams of refined salt, 2 grams of monosodium glutamate, chicken essence 1 gram, 4 grams of ham juice, 35 grams of peanut oil, 15 grams of water starch. When making shark fin, use high broth, Fenjiu, ginger, green onion and simmer to taste and remove the fishy smell for later use. Shell the cake crab, wash the crab roe and crab meat, put coriander stems, and silver buds in hot water for a while and set aside. Fry the egg yolk until it is golden brown and smash it into pieces, then put the shark's fin, etc., adjust the taste, fry it back and forth and put it on a plate.

Embodiment 3

[0015] Example 3: Choose 200 grams of wings, 1 lamb and crab, 4 egg yolks, 250 grams of broth, 25 grams of coriander stalks, 200 grams of silver buds, a little Fenjiu, 10 grams of ginger and spring onions, 8 grams of refined salt, 3 grams of monosodium glutamate, chicken essence 2 grams, 5 grams of ham juice, 40 grams of peanut oil, 16 grams of water starch. When making shark fin, use high broth, Fenjiu, ginger, green onion and simmer to taste and remove the fishy smell for later use. Shell the cake crab, wash the crab roe and crab meat, put coriander stems, and silver buds in hot water for a while and set aside. Fry the egg yolk until it is golden brown and smash it into pieces, then put the shark's fin, etc., adjust the taste, fry it back and forth and put it on a plate.

[0016] In addition, the ham juice is preferably Jinhua ham juice or the like.

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PUM

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Abstract

The invention discloses a shark's fin with scrambled eggs, and the method comprises selecting 150-250 grams of shark's fin, 1-2 crabs, 3-4 egg yolks, 200-250 grams of soup stock, 20-30grams of coriander stems, 150-250 grams of bean sprouts, a little Fenjiu liquor, 5-15 grams of each of ginger and spring onion respectively, 6-10 grams of refined salt, 2-5 grams of monosodium glutamate, 1-3 grams of chicken essence, 3-8 grams of ham juice, 30-50 grams of peanut oil, and 15-18 grams of aquatic powder, preparing soup stock, Fanjiu liquor, ginger, and spring onion with the shark's fin to remove fishy smell for standing by, shelling to obtain Crab cream and crab meat, washing the cream and meat clean, blanching the coriander stems and bean sprouts with hot water to standby, frying the egg yolks until becoming golden, then smashing the eggs yolks, adding shark's fin and the like, adjusting the taste, and frying back and forth until the dish is ready for tray loading.

Description

【Technical field】 [0001] The present invention relates to the innovative preparation method of traditional food, more specifically, relates to a kind of sweet-scented osmanthus fried shark's fin. 【Background technique】 [0002] Shark fins are dried shark fins. The reason why shark fins can be eaten is because shark fins contain a kind of fin-like tendons, which contain about 80% protein, fat, sugar and other minerals. substance. Shark's fin is a relatively precious cooking material, but its nutritional value is not very high, because the protein contained in shark's fin lacks an essential amino acid (tryptophan), which is an incomplete protein. Needless to say the efficacy of bird's nest, Li Shizhen said in "Compendium of Materia Medica Supplements" that it is "the holy medicine for recuperating deficiency and fatigue". Modern medicine believes that it is a tonic with high protein and low fat, which can promote immune function and delay human aging. [0003] Shark fins ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/29A23L17/00A23L33/00
Inventor 行秀斌
Owner 行秀斌
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