Method for preparing giant salamander soup
A production method and technology of giant salamander, which is applied in the field of dish production, can solve the problems that the fishy smell of salamander and fish skin cannot be removed, and achieve the effect of preventing cardiovascular disease and improving intelligence
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Embodiment 1
[0043] A method for making salamander soup, which is made from the above main ingredients and auxiliary materials: main ingredients: 900-1000g salamander, 300-400g crucian carp, 200-300g chicken; seasoning: 15-20g lemon, 10-15g minced green onion, 10-15g minced ginger, 1-5g pepper, 1-5g spices, 1-4g salt, 0.3-1g chicken essence, wherein the spices are composed of aniseed, nutmeg and cardamom; the production method is as follows:
[0044] a. Baby fish treatment
[0045] Slaughtering, the traditional slaughtering of salamanders is to directly kill or drop them to death, which is not conducive to the release of its blood. After repeated tests and analysis by the applicant, it is found that blood is an important factor that causes the strong smell of salamanders. Therefore, in the slaughtering steps or components of the present invention, first cut a knife at the chin of the giant salamander instead of directly killing it, and then put it into a clear water pool. The struggle of t...
Embodiment 2
[0057] A method for making salamander soup, which is made from the above main ingredients and auxiliary materials: main ingredients: 900-1000g salamander, 300-400g crucian carp, 200-300g chicken; seasoning: 15-20g lemon, 10-15g minced green onion, 10-15g minced ginger, 1-5g pepper, 1-5g spices, 1-4g salt, 0.3-1g chicken essence, the spices are composed of aniseed, nutmeg and cardamom; the production method is as follows:
[0058] a. Baby fish treatment
[0059] To slaughter, first cut a knife on the chin of the salamander, put it into a clear water pool until the blood is exhausted, remove it and clean it, put it in a container with a water temperature of 90°C for 5 minutes, wait until the fish body hardens and the mucus on the skin turns white, remove it, and use The scraper scrapes off the mucus, removes the internal organs, and cleans it for later use;
[0060] Cutting, cut the salamander with meat and bones into 15-20g size fish pieces for later use;
[0061] To marinate...
Embodiment 3
[0070] A method for making salamander soup, which is made from the above main ingredients and auxiliary materials: main ingredients: 900-1000g salamander, 300-400g crucian carp, 200-300g chicken; seasoning: 15-20g lemon, 10-15g minced green onion, 10-15g minced ginger, 1-5g pepper, 1-5g spices, 1-4g salt, 0.3-1g chicken stock, the spices are composed of aniseed, nutmeg, and cardamom. The preparation method is as follows:
[0071] a. Baby fish treatment
[0072] To slaughter, first cut a knife on the chin of the salamander, put it into a clear water pool, wait for the blood to flow out, remove it and clean it, put it in a container with a water temperature of 80°C for 8 minutes, wait until the fish body hardens and the skin mucus turns white, remove it, and use The scraper scrapes off the mucus, removes the internal organs, and cleans it for later use;
[0073] Cutting, cut the salamander with meat and bones into 15-20g size fish pieces for later use;
[0074] To marinate, ma...
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