Cooking method of carp

A cooking method and carp technology, applied in the field of cooking, can solve the problems of poor taste and masking of umami taste, and achieve the effect of rich taste, easy chewing and rich taste

Inactive Publication Date: 2014-09-24
霍山源味园农林科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fat of carp is mostly unsaturated fatty acids, which can reduce cholesterol to the greatest extent, and can prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to health and longevity. At present, most fish are cooked by steaming or braised in brown sauce, and the taste of steaming is not good. Braised in soy sauce covers up the umami taste of the fish itself, and the nutritional elements of carp itself will be covered if the cooking method is not appropriate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] When concretely implementing the present invention, can choose 200 parts of fresh carp, after washing, take out fish head and fish backbone, fish meat is cut into the slice that thickness is 0.5-1cm;

[0011] Take 5 parts of garlic and cut into granules; take 5 parts of ginger and cut into granules; take 2 parts of dried chili, 2 parts of pepper, 2 parts of cumin, 2 parts of star anise, 1 part of cinnamon, 2 parts of cardamom, and 2 parts of grass fruit 1 part of Codonopsis pilosula, 1 part of clove, ground into powder, sprinkled on the sliced ​​carp, and fully mixed, so that the mixture powder can be mixed evenly with the carp slices, without causing differences in taste;

[0012] Sprinkle 5 parts of salt, 2 parts of sugar, 2 parts of vinegar, and 2 parts of soy sauce on the mixed carp slices, mix well, put them in a sealed container, and marinate at 5-10 ° C for 12 hours;

[0013] Put the carp fillets on the gauze net, place them outside to dry, and air-dry for 10 day...

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Abstract

The invention relates to a cooking method and in particular relates to a cooking method of a carp. The cooking method comprises the following steps: selecting a fresh carp, cutting carp meat into slices, mixing and salting the slices with garlic, ginger, dry chili, piper nigrum, fennel, anise, cinnamon, amomum kravanh, amomum tsao-ko, codonopsis pilosula and cloves, airing, and steaming in a steaming pot together with seasonings. The carp cooked by adopting the method has mouth feel which can not be generated by adopting an existing cooking method, leads an eater to endless aftertastes, is rich in mouth feel, and has a certain nourishing effect.

Description

technical field [0001] The invention relates to a cooking method, in particular to a carp cooking method. Background technique [0002] Carp is named carp because of the cross texture on its scales. A temperate freshwater fish native to Asia, it likes to live in warm lakes or slow-flowing rivers on the plains. The root of the dorsal fin of carp is long, and there are usually whiskers around the mouth, but some have no whiskers. Deep in the mouth are throat teeth, which are used to grind food. Carp meat is very tender and delicious, easy to digest and absorb. Carp protein is not only high in content, but also high in quality. The human body's digestion and absorption rate can reach 96%, and it contains essential amino acids, minerals, vitamin A and vitamin D and other elements needed by the human body. The fat of carp is mostly unsaturated fatty acids, which can reduce cholesterol to the greatest extent, and can prevent arteriosclerosis and coronary heart disease. Therefo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L5/13A23L17/10
Inventor 余学勇
Owner 霍山源味园农林科技有限公司
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