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Steamed fish

A technology for steaming fish and fish meat, which is applied to steaming fish. It can solve the problems that users do not like to eat, heavy fishy smell, and affect appetite, etc., and achieve the effect of delicious and tender fish, delicate taste, and convenient preparation

Inactive Publication Date: 2017-01-11
潘湛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to meet the different needs of different tastes, there are many ways to cook fish, such as pickled fish, stewed fish, braised, boiled, etc., but the steamed fish that people often use at present has a light taste and can only eat the tenderness of the fish, but If it is not done well, it will cause a strong fishy smell and affect appetite. Most users do not like to eat it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1: A kind of steamed fish of the present invention, according to weight parts, its batching is: 500 parts of fish meat, 5 parts of ginger, 0.5 part of red pepper, 2 parts of tempeh, 2 parts of green onion, 100 parts of oil.

Embodiment 2

[0009] Embodiment 2: A kind of fried rice with cabbage of the present invention, according to weight parts, its batching is: 1000 parts of fish, 10 parts of ginger, 1 part of red pepper, 3 parts of tempeh, 3 parts of green onion, 150 parts of oil. Provide a kind of preparation method of above-mentioned fried rice with cabbage below; Comprise following several steps:

[0010] Step 1: Prepare the following ingredients: 500 parts of fish, 5 parts of ginger, 0.5 parts of red pepper, 2 parts of tempeh, 2 parts of green onion, 100 parts of oil;

[0011] Step 2: Select live fish to slaughter, remove fish scales, and clean;

[0012] Step 3: Cut the fish meat into pieces, dry the water and marinate the fish meat with edible salt for 5 minutes;

[0013] Step 4: Put the fish meat into the oil for frying;

[0014] Step 5: Mix the fried fish with ginger, red chili, tempeh and green onions, continue to steam for 8 minutes, and you can eat fresh and tender fish.

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PUM

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Abstract

The invention discloses steamed fish, made with, by weight, 500-1000 parts of fish, 5-10 parts of ginger, 0.5-1 part of red small chili, 2-3 parts of fermented soybeans, 2-3 parts of shallot, and 100-150 parts of oil. The steamed fish is convenient to prepare, the making method is simple, the steamed fish is suitable for domestic cooking, is delicious and fresh and tender with fine taste, and has proteins therein never lost.

Description

technical field [0001] The invention relates to a steamed fish. Background technique [0002] The nutritional value of fish is extremely high, the protein content in the meat is rich, the fat content in the fish meat is low, the fish meat is delicious and tender, and the taste is delicate, etc., and it is loved by people, and the consumption is large. In order to meet the different needs of different tastes, there are many ways to cook fish, such as pickled fish, stewed fish, braised, boiled, etc. However, the steamed fish that people often use at present has a light taste and can only eat the tenderness of the fish. When it is not done well, it will cause a strong fishy smell and affect appetite. Most users do not like to eat it. Contents of the invention [0003] The purpose of the invention is to provide a nutritious, delicious and fresh steamed fish. [0004] In order to achieve the above object, the technical solution adopted in the present invention is: a steamed f...

Claims

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Application Information

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IPC IPC(8): A23L17/00
Inventor 潘湛
Owner 潘湛