Method for processing fresh crucian carp soup porridge

A processing method and technology of fresh fish soup, applied in the field of processing fresh fish soup porridge, to achieve the effect of avoiding damage and high absorption rate of nutritional value

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

AI Technical Summary

Problems solved by technology

[0002] Although there are many ways to make fish soup, there are also many ways to make porridge, but there is no soup porridge that

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Dissect a fresh crucian carp that is 10 parts by weight, after cleaning the internal organs, put into a stainless steel 304 food standard grade pot that is 1-2 parts by weight of Chengdu local green freshly squeezed rapeseed oil within 60 minutes. Fry for a while at a low temperature of about 120 degrees in the pot, then put it into a 304 stainless steel pot for cooking porridge and add 30-40 parts by weight of natural mineral water and 0.2-0.3 parts by weight of ginger (to get rid of fishy smell ), and simmer over medium heat until the fish meat is completely free from the fish bones, and after 1 / 2 of the water remains, turn off the heat.

[0023] Get a piece of gauze, the fine gauze with a diameter of 1 mm of micropores is placed on the glass bottle mouth to seal and the gauze bottle mouth is tightly around the mouth of the gauze bottle with a string.

[0024] After all the fish, bone spurs and ginger in the above fish soup are fished out, slowly pour the fish soup in...

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PUM

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Abstract

The invention discloses a method for processing fresh fish soup porridge and relates to porridge. The method comprises the following steps: (1) killing a fresh crucian carp, frying at low temperature, adding natural mineral water and fresh ginger, and boiling with medium heat; (2) sealing an opening of a glass bottle with fine mesh gauze with the diameter of one millimeter, and tightening the peripheries of the gauze and the bottle opening by a string; (3) fishing out crucian carp and bones as well as the fresh ginger from the crucian carp soup prepared in the step (1), slowly pouring the crucian carp soup into a utensil with the glass bottle sealed with the fine mesh gauze in the step (2), and filtering; and (4) pouring the northeast green pearl rice into the filtered crucian carp soup in the step (3), adding dry gastric intraepidermal powder of internal organs of a local chicken or a local duck, boiling with medium heat for about 100 minutes, adding fresh cucumber juice, boiling for 2-3 minutes, and finally adding a small amount of edible fine salt to obtain the fresh crucian carp soup porridge which is fragrant, fresh and delicious, and just melts in the mouth. Compared with the prior art, the porridge processed by the method is fragrant, fresh and delicious, and just melts in the mouth.

Description

technical field [0001] The invention relates to a processing method of fresh fish soup porridge. Background technique [0002] Although fish soup has many methods, porridge also has many methods, but there is no soup porridge that organically combines fish soup and rice into porridge, and can satisfy the healthy and nutritious staple food of adults and infants. Contents of the invention [0003] The object of the present invention is to provide a processing method of fresh fish soup porridge, the porridge made by the processing method of fresh fish soup porridge is fragrant, fresh and delicious, and melts in the mouth. [0004] The technical scheme of the present invention is: a kind of processing method of fresh fish soup porridge, comprises the following steps: [0005] ①Preparation of fresh fish soup: cut fresh crucian carp, clean the internal organs, put it in an oil pan and fry it for a while at low temperature within 60 minutes, then put it into a 304 stainless stee...

Claims

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Application Information

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IPC IPC(8): A23L1/39A23L1/326A23L1/10A23L1/30A23L33/10
Inventor 董军
Owner 董军
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