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Sturgeon cartilage gold soup seasoning and preparation method thereof

A technology of gold cartilage and cartilage of sturgeon fish, which is applied to the bottom of gold soup pot of sturgeon fish cartilage and its preparation, can solve the problems of difficult removal of fishy smell and affect the taste of hot pot, and achieve a good sensory experience

Pending Publication Date: 2022-01-04
吉开平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the related technologies mentioned above, the inventor believes that although the fish soup base tastes delicious, the fishy smell of fish is not easy to remove, thus affecting the taste of hot pot

Method used

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  • Sturgeon cartilage gold soup seasoning and preparation method thereof
  • Sturgeon cartilage gold soup seasoning and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0031] In the preparation method of the gold soup pot bottom of sturgeon fish cartilage of the present application, when each substance is prepared according to the following addition ranges and following steps, there is no obvious difference in its sense of smell, mouthfeel and trimethylamine content, as follows:

[0032] 1) Slice 150-200g of sturgeon belly meat, then add 10-15g of scallions, 5-10g of shredded ginger, 30g of grapefruit peel and 3-5g of cooking wine to the sliced ​​fish fillets, marinate for 10-15min ;

[0033] 2) Add 0.5-1g of salt, 8-12g of cooking wine, 30-50g of egg whites and 35-45g of starch to the marinated fish fillets in step 1), mix well, marinate for 20-30min, crush to obtain fish flesh Minced;

[0034] 3) Clean 100-200g of sturgeon cartilage, then add 10-20g green onions, 10-20g sliced ​​ginger, 10-20g grapefruit peel and 20-30g cooking wine to marinate for 15-20min;

[0035] 4) Add 30-40g of edible oil, then add the minced fish meat and sturgeon...

Embodiment 1

[0039] A preparation method for the bottom of a sturgeon cartilage golden soup pot, comprising the steps of:

[0040] 1) Slice 170g of sturgeon belly meat, then add 12g of green onion, 8g of shredded ginger, 20g of pomelo peel and 4g of cooking wine to the sliced ​​fish, marinate for 12min, among which, cut the pomelo peel into pieces, cut The area of ​​the block is 1-2cm 2 In the range;

[0041] 2) Add 0.7g of salt, 10g of cooking wine, 40g of egg white and 40g of starch to the marinated fish fillets in step 1), mix well, marinate for 25 minutes, and crush to obtain minced fish;

[0042] 3) Clean 150g of sturgeon cartilage, then add 15g of green onions, 15g of ginger slices, 15g of grapefruit peel and 25g of cooking wine to marinate for 18 minutes;

[0043] 4) Add 35g of edible oil to the pot, then add the minced fish meat obtained in step 2) and the sturgeon cartilage obtained in step 3), stir fry for 15 minutes, then add 1150g of water, 1.0g of salt, and 15g of ginger sli...

Embodiment 2

[0045] A method for preparing the bottom of a sturgeon cartilage golden soup is different from Example 1 in that in step 2), after the pickling is completed, the pomelo peel is taken out and then pulverized.

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PUM

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Abstract

The invention relates to the field of hotpot seasonings, and particularly discloses a preparation method of a sturgeon cartilage gold soup seasoning. The method comprises the following steps: 1) slicing sturgeon belly meat, adding scallion sections, shredded ginger, shaddock peel and cooking wine, and performing pickling for 10-15 minutes; 2) adding table salt, cooking wine, egg white and starch into the fillets pickled in the step (1), performing uniform mixing, performing pickling for 20-30 minutes, and performing crushing to obtain minced fish meat; 3) thoroughly cleaning sturgeon cartilage, then putting the green Chinese onion, the shredded ginger, the shaddock peel and the cooking wine, and performing pickling for 15-20 minutes; and 4) adding edible oil, then adding the minced fish meat and the sturgeon cartilage, performing stir-frying for 10-20 minutes, then adding water, table salt, the shredded ginger, star anise, Chinese prickly ash, monosodium glutamate and radix angelicae, performing boiling the water, then adding mashed pumpkins, and performing decocting for 2-3 hours to obtain the sturgeon cartilage gold soup seasoning which has the advantage of being capable of reducing the fishy smell of the fish soup seasoning.

Description

technical field [0001] The present application relates to the field of hot pot bottom, more specifically, it relates to a gold soup pot bottom of sturgeon cartilage and a preparation method thereof. Background technique [0002] When making hot pot, the pot is used as a utensil, water and hot pot bottom material are added to the pot, and after rolling for a period of time, various meat and vegetables are boiled in the soup for consumption. Its characteristic is that it can be eaten while cooking. When eating, the food is still steaming, and the soup and food are combined into one. It is one of the hot choices for family dinners or friends gatherings. [0003] Among them, the hot pot bottom material plays a key role in the taste of the hot pot. The types of hot pot base materials generally include bone soup, fish soup base and chicken soup base, etc. Among them, the fish soup base is delicious and has a nourishing effect, so it is very popular among people. [0004] In view...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/12A23L27/24A23L29/269A23L5/20A23L17/00
CPCA23L27/00A23L27/10A23L27/13A23L27/105A23L27/24A23L29/269A23L5/27A23L17/70A23L17/00
Inventor 吉开平
Owner 吉开平