Method for cooking chive silver carp capable of warming middle warmer and tonifying qi

A technology of warming and nourishing qi, and a production method, which is applied in the field of food, can solve the problems of single ingredients and limited taste, etc., and achieve the effects of increasing appetite, increasing health care functions, and delicious nutrition

Inactive Publication Date: 2013-12-11
高雷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing method of silver carp still adopts traditiona

Method used

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Embodiment Construction

[0020] The present invention will be further described below in conjunction with specific embodiment:

[0021] A preparation method for warming and invigorating scallion silver carp, comprising the following steps:

[0022] (1) Weigh the following raw materials in parts by weight: 1000 silver carp, 30 soybean paste, 20 honey, 15 dried chili, 20 thorn buds, 10 refined salt, 6 monosodium glutamate, 15 cooking wine, 8 coriander, 18 chives, 18 ginger, Astragalus 2, Trichosanthes peel 1, Persimmon stalk 1, Cinnamon vine 2, Wild horseshoe grass 1, Campanulaceae 2, Black medicine 1, Lily 3, Green skin 2, Angelica 3, Rapeseed oil 100;

[0023] The soybean paste is composed of the following raw materials in parts by weight: soybeans 600, white lentils 100, ginger 25, yam powder 100, glutinous rice flour 80, rice wine 25, yellow mold 8, salt 20, sesame 15, green plum blossom 2, stevia 3. Five-finger hair peach root 2, papaya 2, licorice 3, panax notoginseng 2, pepper powder 6, amomum p...

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PUM

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Abstract

The invention discloses a method for cooking a chive silver carp capable of warming the middle warmer and tonifying qi. The dish comprises the raw materials of silver carp, soybean paste, honey, dry red pepper, aralia elata seem, refined salt, gourmet powder, cooking wine, caraway, chive, ginger, astragali radix, pericarpium trichosanthis, kaki calyx, ventilago leiocarpa benth, rush-like bulrush herb, platycodon grandiflorum, the root of three-nerved spicebush, lily, pericarpium citri reticulatae viride, Chinese angelica and colleseed oil. According to the invention, the cooked silver carp is fresh, tender, fragrant and smooth, and can increase the appetite, the formula adopts traditional Chinese medicine liquor for cooking, so that the additional function of health care is achieved, the astragali radix has the effects of invigorating qi for strengthening superficies and warmly invigorating spleen and stomach, the ventilago leiocarpa benth has the efficacy of invigorating qi and blood and strengthening the muscles and bones, the root of three-nerved spicebush has the effects of relieving exterior syndrome and resolving the flesh, regulating qi by alleviation of mental depression and guiding qi downward, and resisting germs and reducing blood pressure, the homemade soybean paste is added with ingredients including flosmume, the root of radix fici simplicissimae, lysimachia sikokiana and the like, and has the effects of tonifying spleen and lung, promoting the circulation of qi and removing dampness, losing weight and beautifying skin, tonifying yin and engendering liquid and helping digestion, and the sesame and fructus amomi are increased for aroma enhancement and flavouring, so that the silver carp is delicious and rich in nutrition.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing chive silver carp with warming and invigorating Qi. Background technique [0002] Silver carp can provide rich glial protein, which is effective for rough skin, desquamation, brittle and easy to fall off, etc. Symptoms such as emaciation, fatigue, and diarrhea; it also has the effects of warming the stomach, invigorating qi, moisturizing the skin, blackening hair, and beautifying the skin. Both fitness and beauty. But the processing method of silver carp still adopts traditional craft now, makes composition single, limits its taste. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing appetizing fermented soy sauce spicy catfish. [0004] The present invention is achieved through the following technical solutions: [0005] A preparation method for warming and invigorating scallion silver carp, comprising the ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/24A23L1/30A23L33/105
Inventor 高雷
Owner 高雷
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