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Marinade for dry braised stinky mandarin fish and method for cooking stinky mandarin fish by using the same

A technology for marinating and stinky mandarin fish, which is applied in the field of dry-roasting stinky mandarin fish, can solve the problems of single taste and insufficient nutrition, and achieve the effects of good taste, good health care function and scientific formula.

Inactive Publication Date: 2015-03-11
界首市东城金玉满堂大酒店
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the taste is single and the nutrition is not rich enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A dry-roasted stinky mandarin fish marinade is composed of the following components in parts by weight: 55-65 parts of mountain spring water, 2-4 parts of peanuts, 1.5-3 parts of galangal, 8-12 parts of stinky tofu, 1.5-3 parts of soy sauce, 0.5-2 parts of iodized salt, 0.5-1 part of cinnamon bark, 1.5-3 parts of Cordyceps flower, 1.5-3 parts of mulberry, 1.5-3 parts of wild chamomile, 1-2 parts of purple sweet potato anthocyanin, 1.5-3 parts of highland barley wine, 1.5-3 parts of nutmeg, 1-2 parts of dried chili, 1-2 parts of carrot seedlings, 1.5-3 parts of Moringa seeds, 1.5-3 parts of pistachio shells, 1-2 parts of asarum water extract 2 parts, 1-2 parts of weeping grass water extract, 2-4 parts of scallion, 1.5-3 parts of wine, 1.5-3 parts of Lithops, 4-6 parts of ice cubes, 1.5-3 parts of Puer tea.

[0020] The preferred parts by weight of the above components are: 60 parts of mountain spring water, 3 parts of peanuts, 2 parts of ginger, 10 parts of stinky tofu, ...

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PUM

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Abstract

A marinade for dry braised stinky mandarin fish is characterized by comprising the ingredients in parts by weight: mountain spring water 55-65, peanuts 2-4, Alpinia officinarum Hance 1.5-3, stinky bean curd 8-12, soy sauce 1.5-3, iodized salt 0.5-2, cinnamon 0.5-1, Cordyceps flowers 1.5-3, mulberry 1.5-3, wild chamomile 1.5-3, anthocyanin from purple sweet potato 1-2, highland barley wine 1.5-3, nutmeg 1.5-3, dried chilli 1-2, carrot seedling 1-2, Moringa seed 1.5-3, shells of pistachios 1.5-3, water extract of Asarum 1-2, water extract of Sedum sarmentosum 1-2, scallion stalk 2-4, grape wine 1.5-3, Lithops 1.5-3, ice cube 4-6, and Pu-erh tea 1.5-3. The stinky mandarin fish is delicious and long in aftertaste, does not have foreign flavour, and has good taste and good health-care functions.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a marinade for dry-roasted stinky mandarin fish and a method for cooking stinky mandarin fish with the marinade. Background technique [0002] Stinky mandarin fish is a traditional famous dish of the Han nationality and one of the representatives of Huizhou cuisine. It originated in Huizhou area of ​​Anhui Province (Huizhou is now the area around Huangshan City) and is popular in Huizhou area. She County and Jixi in Huizhou are one of the best places to make this dish. Now Jixi has introduced new ways of stinky mandarin fish, such as "dry pot stinky mandarin fish", "hamburger stinky mandarin fish" and "smelling stinky mandarin fish with sauce". Fish", "Spicy mandarin fish" and other cooking methods. The traditional preparation method is as follows: raw materials: 1 mandarin fish, about 600 grams, 2 pieces of stinky tofu, 10 grams of ginger slices, 20 grams of garlic slices, 30 gram...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/326A23L1/29A23L27/10A23L17/10A23L33/00
CPCA23L33/00A23L17/00A23L27/10A23L27/88
Inventor 刘红伟
Owner 界首市东城金玉满堂大酒店
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