Fish cooking method

A production method and fish meat technology, which are applied in food preparation, function of food ingredients, food science and other directions, can solve problems such as easy to get angry and loss of nutrients in fish, and achieve the effect of no loss of nutrients, delicious taste and good taste.

Inactive Publication Date: 2015-05-13
李林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making fish, which solves the problems of the loss of nutritional components of fish cooked in the prior art and the problem of easy getting angry after eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Slaughter the pike with no scales and few bones, wash, remove the fish bones, and slice the fish meat;

[0028] Mix salt, cooking wine, soybean powder and fermented glutinous rice according to the mass ratio of 1:1:1:1 to make a sauce, then mix the sauce and fish according to the mass ratio of 1:40, marinate for 5 minutes;

[0029] Put the old hen, pig cob bones and water into the pot according to the mass ratio of 1:2:30, boil it for 4 hours on low heat to make a broth; then take fish bones, 1500 grams of broth, 2 grams of turmeric, green onions 2 grams, 2 grams of garlic, 3 grams of chicken oil, 3 grams of Ophiopogon japonicus, 3 grams of three nai, 1 gram of white buckle, 1 gram of codonopsis, 1 gram of sand ginseng, 3 grams of malt and 1 gram of hawthorn, add water, cook for 5 minutes on low heat , then add 2 grams of chicken bouillon, 3 grams of monosodium glutamate, 2 grams of salt and 3 grams of pepper to taste to prepare the soup;

[0030] Take the black pebble...

Embodiment 2

[0032] Slaughter red sandfish without scales and few bones, wash, remove fish bones, and slice fish meat;

[0033] Mix salt, cooking wine, soybean powder and glutinous rice according to the mass ratio of 1:1:1:1 to make a sauce, then mix the sauce and fish according to the mass ratio of 1:30, and marinate for 10 minutes;

[0034] Put the old hen, pork bones and water into the pot according to the mass ratio of 1:2:30, boil it for 3 hours on low heat to make a broth; then take fish bones, 2000 grams of broth, 3 grams of turmeric, and 3 scallions. gram, 3 grams of garlic, 2 grams of chicken oil, 2 grams of Ophiopogon japonicus, 3 grams of three nai, 3 grams of white buckle, 2 grams of Codonopsis ginseng, 2 grams of Radix ginseng, 5 grams of malt and 3 grams of hawthorn, add water, cook on low heat for 6 minutes, Then add 3 grams of chicken essence, 5 grams of monosodium glutamate, 4 grams of salt and 2 grams of pepper for seasoning to make a soup;

[0035] Take the black pebble...

Embodiment 3

[0037] Select largemouth catfish without scales and few fish bones to slaughter, wash, remove fish bones, and slice fish meat;

[0038] Mix salt, cooking wine, soybean powder and fermented glutinous rice according to the mass ratio of 1:1:1:1 to make a sauce, then mix the sauce and fish according to the mass ratio of 1:35, and marinate for 8 minutes;

[0039] Add old hen, pig cob bones and water into the pot according to the mass ratio of 1:2:30, simmer for 5 hours on low heat to make broth; then take fish bones, 2500 grams of broth, 2 grams of turmeric, green onions 2 grams, 2 grams of garlic, 2 grams of chicken oil, 3 grams of Ophiopogon japonicus, 5 grams of three nai, 2 grams of white buckle, 1 gram of Codonopsis ginseng, 1 gram of Radix ginseng, 3 grams of malt and 2 grams of hawthorn, add water, simmer for 5 -6 minutes, then add 2.5 grams of chicken essence, 4 grams of monosodium glutamate, 3 grams of salt and 2.5 grams of pepper to taste to make a soup;

[0040] Take t...

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PUM

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Abstract

The invention discloses a fish cooking method which comprises the steps of (1) killing live fish; (2) preparing sauce and pickling fish meat; (3) preparing a soup base; (4) heating a stone, then putting the stone into a cask, putting the pickled fish meat into the cask, pouring the soup base, and braising. According to the method, the cask made by adopting scented spruce is taken as an apparatus for the fish, is heat-preservative and light, and has a certain health care function to the human body, and the fish cooked by the method is tender and good in taste; the soup base is prepared in a way that a soup stock stewed by adopting hens and swine bones is added with multiple Chinese herbal medicines and other green foods, no additive is added, and the soup base is delicious in taste, high in nutrient content and beneficial to the spleen and the stomach and avoids internal heat.

Description

technical field [0001] The invention relates to a method for making fish. Background technique [0002] As we all know, the nutritional value of fish is extremely high, the protein content in the meat is rich, and it is rich in a variety of trace elements needed by the human body. At the same time, the fat content in fish meat is low, and it is mostly composed of unsaturated fatty acids. The rate can reach 95%. In addition, the fish meat is delicious, fresh and tender, with a delicate taste. [0003] In order to maintain the nutritional value and good taste of fish, fishy smell needs to be removed during the production process. At present, there are many ways to make fish, but the operation is complicated, the cooking time and heat are difficult to control, the meat quality becomes stale, and in order to remove the fishy smell, the seasoning added makes the nutrient content of the fish lose, and it is easy to get angry after eating. Contents of the invention [0004] The...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L1/39A23L1/30A23L33/10
CPCA23L5/12A23L17/10A23L23/00A23L27/00A23L33/10A23V2002/00A23V2200/32
Inventor 龚贵红李德君李林
Owner 李林
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