Method for making full-bodied Qiandao lake fish head

A production method and fish head technology, applied in the field of food processing, can solve problems such as easy to get angry, heavy taste, impact, etc., and achieve the effect of small muddy smell, unique selection of materials, and rich nutrition

Inactive Publication Date: 2015-05-06
HANGZHOU QIANDAOHU FISHING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing fish head production methods are chopped peppers and steamed peppers, which have a strong taste and are easy to get angry. However, food safety incidents that have become increasingly exposed have all impacted the stability of the food consumption market. Various peppers have also been exposed to the addition of Sudan Red and other harmful substances

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Main ingredients: 2.2kg of original organic Chun brand "Qiandaohu bighead carp head";

[0020] Accessories: white fungus 15 grams, pear mushroom 25 grams, Chinese cabbage 10 grams, medlar 5 grams;

[0021] Seasoning: 5 grams of salt, 2 grams of monosodium glutamate, 1 gram of pepper, 20 grams of white wine, 50 grams of salad oil, and 5 grams of ginger.

[0022] Production process:

[0023] (1) Treatment of fish heads: Select 4.0kg of organic live bighead carp of Chun brand Qiandao Lake, and divide it into 2.2kg of "Qiandao Lake Chun fish head" according to 55:45.

[0024] (2) The auxiliary materials are washed and set aside;

[0025] (3) Cooking: Boil water in the pot, put the washed fish head in, add ginger, white wine, salad oil, cook on high heat for 20 minutes, change to medium heat until the soup is thick and white, add salt, monosodium glutamate, and pepper Powder, add auxiliary materials (white fungus, mushrooms, cabbage, wolfberry) before cooking, place the i...

Embodiment 2

[0027] Main ingredients: 2.2kg of original organic Chun brand "Qiandaohu bighead carp head";

[0028] Accessories: 14 grams white fungus, 23 grams Xiuzhen mushroom, 11 grams Chinese cabbage, 6 grams medlar;

[0029] Seasoning: 5 grams of salt, 2 grams of monosodium glutamate, 1 gram of pepper, 25 grams of white wine, 55 grams of salad oil, and 4 grams of ginger.

[0030] Production process:

[0031] (1) Treatment of fish heads: Select 4.0kg of organic live bighead carp of Chun brand Qiandao Lake, and divide it into 2.2kg of "Qiandao Lake Chun fish head" according to 55:45.

[0032] (2) The auxiliary materials are washed and set aside;

[0033] (3) Cooking: Boil water in the pot, put the washed fish head in, add ginger, white wine, salad oil, cook on high heat for 20 minutes, change to medium heat until the soup is thick and white, add salt, monosodium glutamate, and pepper Powder, add auxiliary materials (white fungus, mushrooms, cabbage, wolfberry) before cooking, place th...

Embodiment 3

[0035] Main ingredients: 2.2kg of original organic Chun brand "Qiandaohu bighead carp head";

[0036] Accessories: white fungus 15 grams, pear mushroom 25 grams, Chinese cabbage 10 grams, medlar 5 grams;

[0037] Seasoning: 5 grams of salt, 2 grams of monosodium glutamate, 1 gram of pepper, 20 grams of white wine, 50 grams of salad oil, and 5 grams of ginger.

[0038] Production process:

[0039] (1) Treatment of fish heads: Select 4.0kg of organic live bighead carp of Chun brand Qiandao Lake, and divide it into 2.2kg of "Qiandao Lake Chun fish head" according to 55:45.

[0040] (2) The auxiliary materials are washed and set aside;

[0041] (3) Cooking: Boil water in the pot, put the washed fish head in, add ginger, white wine, salad oil, cook on high heat for 20 minutes, change to medium heat until the soup is thick and white, add salt, monosodium glutamate, and pepper powder, add auxiliary materials before cooking (white fungus, mushrooms, cabbage, and medlar, among which...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a method for making a full-bodied Qiandao lake fish head. The method comprises the following steps:(1) processing the fish head: wherein an organic live bighead carp in the Qiandao lake is selected, and the fish head is cut into two parts;(2) preparing materials and compounding the materials in parts by weight: wherein main materials comprise 2200 parts of fish heads, auxiliary materials comprise 14-15 parts of tremella, 23-25 parts of pleurotus geesteranus, 10-11 parts of Chinese flowering cabbages and 5-6 parts of Chinese wolfberry, and seasonings comprise 5 parts of salt, 2 parts of gourmet powder, 1 part of pepper, 20-25 parts of white wine, 50-55 parts of salad oil and 4-5 parts of ginger; and cleaning the auxiliary materials for standby application; and (3) cooking the fish head, wherein water is added to a pot, the water is boiled, the cleaned fish head is put, the ginger, the white wine and the salad oil are added, the fish head is cooked with the ginger, the white wine and the salad oil for 20-25 minutes with an intense fire, the fish heads is cooked with the ginger, the white wine and the salad oil with a medium fire until cooking liquor is rich and white, the salt, the gourmet powder and the pepper are added, the auxiliary materials are added before the dish is taken out, the auxiliary materials are put between fish heads before the dish is put in a casserole, and the dish is stewed with a small fire of a portable gas stove so as to obtain a fish head casserole.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing Qiandao Lake pure fish head. Background technique [0002] Fish head has high nutrition, good taste, rich in essential lecithin and unsaturated fatty acid. It is good for lowering blood fat, strengthening the brain and delaying aging, helps to enhance male sexual function, and is good for lowering blood fat, strengthening the brain and delaying aging, etc. There are many ways, such as Shawo fish head, Shawo fish head stew with pepper sauce, pot fish head cloud stew, etc. Most of the existing fish head production methods are chopped peppers and steamed peppers, which have a strong taste and are easy to get angry. However, food safety incidents that have become increasingly exposed have all impacted the stability of the food consumption market. Various peppers have also been exposed to the addition of Sudan Red and other harmful substanc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 吴建平王林强吴志心
Owner HANGZHOU QIANDAOHU FISHING
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