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Cooking method of globefish

A technology for puffer fish and fish liver, which is applied in the field of cooking and processing of aquatic products, can solve the problems of inability to cook and process, threaten life, danger of poisoning, etc., and achieve the effects of good nourishing effect, enhancing immunity and delicious taste.

Inactive Publication Date: 2013-04-24
刘行
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Puffer fish is a highly toxic seafood. The meat is delicious, rich in gelatin, and has high edible and nutritional value. However, the internal organs, gills, eyes and blood of puffer fish are also highly toxic. When processing puffer fish, a little carelessness That is, it may lead to the danger of poisoning, and even life-threatening in severe cases, and ordinary families cannot cook it

Method used

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Embodiment Construction

[0011] The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0012] A kind of cooked method of puffer fish, it comprises the steps:

[0013] 1) Puffer fish processing process, select fresh puffer fish for slaughter, peel the skin, remove the internal organs, gills and eyes of the puffer fish, wash the blood stains, and divide the cleaned puffer fish into three parts after removing the head and tail part;

[0014] 2) Oil cooking process: put the soybean oil into the pot, slowly boil the soybean oil over low heat until the soybean oil turns yellow, black and translucent; when cooking ...

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PUM

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Abstract

The invention provides a cooking method of globefish. The cooking method comprises the steps of: globefish processing, oil decocting, liver frying, fish frying and fish boiling. The method provided by the invention has the beneficial effects that glutamic acid in a globefish body and sodium in salt are quickly blended to obtain sodium glutamate, the collagens and proteins are quickly released and the collagens in fish skins are quickly condensed, so that the toxic globefish can be eaten safely; the made soup is tasty and light, has a good nourishing effect and has the functions of nourishing yin and kidney, boosting the immunity beautifying faces, protecting skins and the like; and the braised globefish in brown sauce made according to the method is a tasty nourishing dish with bright color and gives full play to the natural tastes and nutrients of the food materials.

Description

technical field [0001] The invention relates to the technical field of cooking and processing of aquatic products, in particular to a puffer fish cooking method in which one fish is eaten twice. Background technique [0002] Puffer fish is a highly toxic seafood. The meat is delicious, rich in gelatin, and has high edible and nutritional value. However, the internal organs, gills, eyes and blood of puffer fish are also highly toxic. When processing puffer fish, a little carelessness That is, it may lead to the danger of poisoning, and in severe cases, it may even be life-threatening, and ordinary families cannot cook it. Contents of the invention [0003] The purpose of the present invention is to provide a kind of cooking method of puffer fish that is easy to learn and easy to operate. [0004] In order to achieve the above object, the present invention provides the following technical solutions: a method for cooking puffer fish, comprising the steps of: [0005] 1) Puf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/326A23L17/00A23L17/10
Inventor 刘行
Owner 刘行
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