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Braised fish with scallions and production method thereof

A production method and technology for crucian carp, which are applied in the directions of food preparation, function of food ingredients, food science, etc., can solve the problems of difficulty in meeting the taste requirements of different consumers, the fish is not beautiful enough, and the taste is single, so as to achieve good conditioning and nourishment, and meat quality. Fresh, easy-to-make results

Inactive Publication Date: 2014-03-05
丁建华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the fish cooking methods in the prior art are boiled or stewed in brown sauce, which has a single taste and is difficult to meet the taste requirements of different consumers. Moreover, the fish is easy to stick to the pan during the cooking process, resulting in unsightly appearance of the fish after it is out of the pan.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: a kind of fried fish with green onion, is characterized in that: its raw material and parts by weight are:

[0014] Main ingredients: crucian carp: 400 servings;

[0015] Accessories: 300 parts of chives; 5 parts of ginger; 0.1 parts of dried chili; 0.1 parts of peppercorns; 0.1 parts of star anise; 1000 parts; 15 parts salt; 0.3 parts white sugar; 1 part chicken essence.

[0016] A method for preparing scallion-flavored fish: it is characterized in that: the preparation steps are:

[0017] Wash the crucian carp and dry it, scratch 4-5 knives on both sides of the fish body, put it into the vegetable oil that has been heated to 70% heat, fry it until golden brown, remove it, and pour out the oil in the pot;

[0018] Take 200-300 parts of chives and spread them on the bottom of the pot, then spread the proportionally weighed ginger on top of the shallots, put the fried crucian carp into the pot, and put the proportionally weighed dried chili, pepper, star ...

Embodiment 2

[0020] Embodiment 2: a kind of fried fish with green onion, is characterized in that: its raw material and parts by weight are:

[0021] Main ingredients: crucian carp: 800 servings;

[0022] Accessories: 400 parts of chives; 10 parts of ginger; 0.3 parts of dried chili; 0.3 parts of peppercorns; 0.3 parts of star anise; 0.3 parts of cumin; 30 parts of salt; 0.5 parts of white sugar; 3 parts of chicken essence.

[0023] A method for preparing scallion-flavored fish: it is characterized in that: the preparation steps are:

[0024] Wash the crucian carp and dry it, scratch 4-5 knives on both sides of the fish body, put it into the vegetable oil that has been heated to 70% heat, fry it until golden brown, remove it, and pour out the oil in the pot;

[0025] Take 200-300 parts of chives and spread them on the bottom of the pot, then spread the proportionally weighed ginger on top of the shallots, put the fried crucian carp into the pot, and put the proportionally weighed dried c...

Embodiment 3

[0027] Embodiment 3: a kind of fried fish with green onion, is characterized in that: its raw material and parts by weight are:

[0028] Main ingredients: crucian carp: 600 servings;

[0029] Accessories: 350 parts of chives; 7 parts of ginger; 0.2 parts of dried chili; 0.2 parts of peppercorns; 0.2 parts of star anise; 1200 parts; 20 parts of salt; 0.4 parts of white sugar; 2 parts of chicken essence.

[0030] A method for preparing scallion-flavored fish: it is characterized in that: the preparation steps are:

[0031] Wash the crucian carp and dry it, scratch 4-5 knives on both sides of the fish body, put it into the vegetable oil that has been heated to 70% heat, fry it until golden brown, remove it, and pour out the oil in the pot;

[0032] Take 200-300 parts of chives and spread them on the bottom of the pot, then spread the proportionally weighed ginger on top of the shallots, put the fried crucian carp into the pot, and put the proportionally weighed dried chili, pep...

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PUM

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Abstract

The invention relates to the technical field of food production and particularly relates to braised fish with scallions and a production method thereof. The production method comprises the following steps: washing crucian and airing; cutting 4-5 lines on two sides of a fish body; frying the fish body with plant oil till the fish body is golden yellow and then fishing out the fish body; laying the scallions on a pan bottom and laying ginger on the scallions; putting the fried crucian into a pan; spreading dried chilies, peppers, anises, fennels and angelica dahurica on the crucian; adding water and boiling by big fire; adding dark soy sauce, yellow rice or millet wine, mature vinegar, salt, white granulated sugar and chicken powder; and cooking by gentle fire for 20 minutes to prepare the braised fish with the scallions. The cooked fish is aromatic and delicious and has fresh and tender meat; in the cooking process, the angelica dahurica with the effects of dispelling the wind, relieving exterior syndromes, eliminating cold to stop pain and removing swelling and empyema is added, so that a human body can be conditioned and nourished well while the taste of the fish is not influenced; the production method is simple, the cooked fish is not stuck onto the pan and the cooked fish really has good color, flavor and taste.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a fried fish with green onions and a production method thereof. Background technique [0002] Fish is not only delicious, but also has high nutritional value. Its protein content is twice that of pork, and it is a high-quality protein with a high absorption rate in the human body. Fish is rich in thiamine, riboflavin, niacin, vitamin D, etc. and a certain amount of calcium, phosphorus, iron and other minerals. Although the fat content in fish is low, the fatty acids in it have been proven to have the effects of lowering blood sugar, protecting the heart and preventing cancer. Vitamin D, calcium and phosphorus in fish meat can effectively prevent osteoporosis. [0003] Most of the cooking methods of fish in the prior art are boiled or stewed in brown sauce, which has a single taste and is difficult to meet the taste requirements of different consumers. Mor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/30A23L33/105
CPCA23L5/12A23L17/10A23L33/10A23V2002/00A23V2200/30
Inventor 丁建华
Owner 丁建华