Formula and cooking process of boiled fish with termitomyces albuminosus and sweet bamboo shoots

Abstract

The invention relates to the technical field of food processing, in particular to a formula and a cooking process of boiled fish with termitomyces albuminosus and sweet bamboo shoots, and the raw material formula comprises the following components: fresh and alive grass carp, fresh termitomyces albuminosus, fresh sweet bamboo shoots, champignon root, carrot, white bean curd, green bamboo shoot tips, secret soup-stock, ginger, green Chinese onion, lard oil, edible salt, chicken essence and black pepper. Comprising the following steps: 1, pretreating raw materials; step 2, boiling soup-stock and stimulating a base material; step 3, cooking the fish blocks and staple food materials; step 4, adding termitomyces albuminosus and cleaning floating foam; and step five, finally seasoning and taking out of the pot. The invention aims to provide a formula and a cooking process for boiled fish with termitomyces albuminosus and sweet bamboo shoots, and solves the problems that in the processing process of the boiled fish with termitomyces albuminosus and sweet bamboo shoots, the raw material selection of the formula has no clear standard, fish, termitomyces albuminosus and the like have no freshness specifications, and soup-stock lacks the raw material ratio and freshness requirements, so that the finished product has great flavor and quality fluctuation, often has fishy smell or insufficient delicate flavor, and the taste is poor. Cooking depends on manual work, and high-quality taste is difficult to reproduce stably.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a recipe and cooking process for stewed fish with matsutake mushrooms and sweet bamboo shoots. Background Technology

[0002] Chicken mushroom and sweet bamboo shoot stewed fish is a specialty dish made with fresh fish, such as grass carp and black carp, as the main ingredients, paired with rare mushrooms, fresh chicken mushrooms, and seasonal fresh sweet bamboo shoots, supplemented with ingredients such as pumpkin root, carrots, and white tofu. Its core characteristics are the combination of the tenderness of the fish, the rich aroma of the chicken mushrooms, and the crispness and sweetness of the sweet bamboo shoots. The soup is mellow and clear, with a rich and layered taste. It is both nutritious and flavorful. It is commonly found in southwestern regions such as Yunnan and Sichuan. Because the ingredients are mostly sourced from local seasonal products, it has a distinct regional culinary character and is a classic dish that combines freshness, aroma, clarity, and mellowness on folk banquets or everyday tables. In the process of cooking fish with matsutake mushrooms and sweet bamboo shoots, there are no clear standards for the selection of ingredients, no freshness specifications for fish and matsutake mushrooms, and the broth lacks the required ratio and freshness of ingredients. This results in large fluctuations in the flavor and quality of the finished product, often with a fishy or insufficient umami taste. Furthermore, the cooking process relies on manual labor, with rudimentary equipment, no standards for controlling heat and time, and no quality testing. This easily leads to cloudy broth, uneven taste, and difficulty in consistently reproducing a high-quality flavor. Summary of the Invention

[0003] The purpose of this invention is to provide a recipe and cooking process for stewed fish with matsutake mushrooms and sweet bamboo shoots, in order to solve the problems mentioned in the background art, such as the lack of clear standards for the selection of raw materials, the lack of freshness specifications for fish and matsutake mushrooms, and the lack of requirements for the proportion and freshness of raw materials in the broth, which leads to large fluctuations in the flavor and quality of the finished product, often resulting in a fishy or insufficient umami taste. In addition, the cooking relies on manual labor, the equipment is rudimentary, there are no standards for heat and time control and quality testing, the soup is prone to being cloudy, the taste is uneven, and it is difficult to consistently reproduce the high-quality taste.

[0004] To achieve the above objectives, the present invention provides the following technical solution: a recipe and cooking process for stewing fish with matsutake mushrooms and sweet bamboo shoots, wherein the raw material recipe includes the following ingredients: fresh grass carp, fresh matsutake mushrooms, fresh sweet bamboo shoots, pumpkin root, carrot, white tofu, green bamboo shoot tips, secret broth, ginger, scallions, lard, edible salt, chicken essence, and black pepper. The ingredients and proportions are as follows: 32 parts fresh grass carp; 10 parts fresh chicken mushroom; 8 parts fresh sweet bamboo shoots; 10 parts pumpkin root; 6 parts carrot; 9 parts white tofu; 4 parts green bamboo shoot tips; 17 parts secret-recipe broth; 1.8 parts ginger; 1.2 parts scallions; 1.5 parts lard; 0.9 parts salt; 0.3 parts chicken bouillon; and 0.2 parts black pepper. It also includes the following cooking techniques: Step 1: Raw material pretreatment; Step Two: Simmering the broth and activating the base ingredients; Step 3: Cook the fish pieces with the main ingredients; Step 4: Add the termite mushrooms and skim off any foam; Step 5: Final seasoning and serving.

[0005] Preferably, the raw material pretreatment includes: fish piece processing, pumpkin root and sweet bamboo shoot processing, and other ingredient processing. The fish piece processing includes: pre-cutting preparation, cutting operation, and deodorization and dehydration. The pumpkin root and sweet bamboo shoot processing includes: softening the pumpkin root and removing the astringency from the sweet bamboo shoot.

[0006] Preferably, the preparation process before cutting is as follows: the fresh grass carp is rinsed 3 times with an air bubble cleaner, with the following parameters: water temperature 20±2℃, bubble pressure 0.3MPa, and cleaning time 2 minutes, to remove surface mucus and blood; the preparation process for the cutting operation is as follows: the fish fillet is cut with a fish fillet cutter, with the following equipment parameters: blade material 304 stainless steel, cutting thickness 3cm±0.1cm, and feeding speed 10cm / s, to cut into 3cm thick fish pieces; the preparation process for deodorizing and dehydrating is as follows: the fish pieces are soaked in a 2% light salt solution for 10 minutes, then taken out and placed in a centrifugal dehydrator, with the following parameters: rotation speed 3000r / min and dehydration time 30 seconds.

[0007] Preferably, the softening process of the pumpkin root is as follows: 10 portions of pumpkin root pieces are placed in a pressure cooker, water is added to cover the ingredients, and the equipment parameters are: pressure 0.1MPa, temperature 121℃, and pressure holding time 10 minutes. After being taken out, they are rinsed with cold water until room temperature. The de-astringency process of the sweet bamboo shoots is as follows: 8 portions of sweet bamboo shoot segments are placed in a steam blanching machine, and the equipment parameters are: steam pressure 0.12MPa, temperature 105℃, and blanching time 8 minutes. After blanching, they are immediately rinsed with cold water.

[0008] Preferably, the preparation process of the other ingredients is as follows: Fresh chicken mushroom: Wipe the surface dirt with a soft cloth, and after visual inspection to ensure there are no visible impurities, cut into 2cm thick slices; Carrot: Cut into diamond-shaped pieces using a multi-functional vegetable cutter, with the following equipment parameters: diamond-shaped cutter mold and feeding speed of 8cm / s; White tofu: Soak in a warm water soaking tank at a water temperature of 40±2℃ for 5 minutes.

[0009] Preferably, the broth cooking and base ingredient activation include: broth preheating and base ingredient addition. The broth preheating process is as follows: pour 17 parts of the secret broth into a cast iron pot, turn on the gas stove, and heat to a boil over high heat (5kW). The base ingredient addition process includes: adding 1.8 parts of minced ginger, 1.2 parts of scallion segments, and 10 parts of pre-treated pumpkin root chunks, then reducing the heat to low (1.5kW) and simmering for 15 minutes, stirring gently once every 5 minutes with a stainless steel stirring spoon.

[0010] Preferably, the cooking of the fish pieces and main ingredients includes: putting the fish pieces into the pot and adding the main ingredients. The preparation process of putting the fish pieces into the pot includes: turning the heat to medium at 2kW, putting the fish pieces one by one into the soup pot, and cooking over medium heat for 8 minutes. During this time, gently pour the soup over the surface of the fish pieces with a spoon to ensure that the fish pieces are heated evenly. The preparation process of adding the main ingredients includes: adding 8 parts of sweet bamboo shoot segments, 6 parts of carrot diamond-shaped pieces, and 9 parts of white tofu pieces. Gently turn the bottom of the soup pot with a silicone spatula and cook over medium heat at 2kW for 12 minutes.

[0011] Preferably, the preparation process of adding the matsutake mushroom and removing the foam includes: evenly sprinkling 10 portions of fresh matsutake mushroom slices along the edge of the pot, turning the heat to 1 kW and cooking for 6 minutes, skimming off the fine foam on the surface of the soup with a fine mesh strainer, cleaning once every 2 minutes to prevent the foam from settling to the bottom and affecting the taste of the soup.

[0012] Preferably, the final seasoning and serving process includes basic seasoning, finishing seasoning, and simmering before serving. The basic seasoning is prepared by adding 1.5 parts lard and 0.6 parts salt, and gently stirring with a silicone spatula for 3 minutes to allow the lard to blend with the broth. The finishing seasoning is prepared by adding 4 parts bamboo shoot tips and 1.2 parts scallion greens, cooking for 2 minutes, then adding 0.3 parts chicken bouillon, 0.2 parts black peppercorns, and 0.3 parts salt, and gently stirring for 1 minute. The simmering before serving process involves turning off the heat, covering the pot, and simmering for 3 minutes. Finally, the fish is served with a stainless steel ladle, avoiding forceful collisions that could cause the fish pieces to break apart.

[0013] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention ensures stable and controllable finished product quality by clearly defining the specifications and proportions of raw materials. For example, it specifies that the fresh fish must be grass carp or black carp from the Yangtze River basin, and the fresh matsutake mushrooms must be free of insects and have a high water content to avoid residual fishy smell or loss of freshness. The broth is made by simmering pork and beef bones and has an amino acid nitrogen content of ≥0.3g / 100mL, so that the broth is savory and not bland. At the same time, the middle section of the sweet bamboo shoots and the hardness of the pumpkin root are determined to completely solve the problem of tough ingredients and astringent broth, so that the freshness of the fish, the aroma of the mushrooms, and the sweetness of the bamboo shoots are precisely integrated. 2. This invention improves cooking stability and efficiency through specialized equipment and standardized parameters. For example, a fish slicer ensures uniform fish slice thickness, preventing overcooking or undercooking; a pressure cooker and steam blanching machine thoroughly soften pumpkin roots and remove astringency from sweet bamboo shoots while minimizing nutrient loss; centrifugal dehydration and fine mesh strainers solve the problems of cloudy soup and residual impurities. Combined with precise heat and seasoning ratios, each batch of dishes maintains tender fish, clear soup, and mellow flavor, eliminating reliance on experience and achieving stable reproduction of high-quality taste. Attached Figure Description

[0014] Figure 1 This is a schematic diagram of the process of the present invention. Detailed Implementation

[0015] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Therefore, the following detailed description of the embodiments of the present invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

[0016] This invention provides a recipe and cooking process for stewing fish with matsutake mushrooms and sweet bamboo shoots. The ingredients include the following: fresh grass carp, fresh matsutake mushrooms, fresh sweet bamboo shoots, pumpkin root, carrot, white tofu, green bamboo shoot tips, secret broth, ginger, scallions, lard, edible salt, chicken essence, and black pepper. The ingredients and proportions are as follows: 32 parts fresh grass carp; 10 parts fresh matsutake mushrooms; 8 parts fresh sweet bamboo shoots; 10 parts pumpkin root; 6 parts carrots; 9 parts white tofu; 4 parts green bamboo shoot tips; 17 parts secret-recipe broth; 1.8 parts ginger; 1.2 parts scallions; 1.5 parts lard; 0.9 parts salt; 0.3 parts chicken bouillon; and 0.2 parts black pepper. It also includes the following cooking techniques: Step 1: Raw material pretreatment; Step Two: Simmering the broth and activating the base ingredients; Step 3: Cook the fish pieces with the main ingredients; Step 4: Add the termite mushrooms and skim off any foam; Step 5: Final seasoning and serving; Specifically, supplementary information on the raw material formula: 32 portions of fresh grass carp: Grass carp from the Yangtze River basin or Northeast black carp should be selected, with each fish weighing 700-900g. Weighed using an electronic scale, with an error of ≤5g. Freshness requirements: plump eyes, bright red gills, no off-odor, and the muscle should spring back within 3 seconds after being pressed. Fish with sunken eyes or blackened gills should be discarded. This ingredient provides firm, resistant protein to overcooking, preventing it from becoming mushy. 10 portions of fresh chicken-of-the-woods mushrooms: The cap diameter should be 3-5cm, the stem length 4-6cm, free from insect damage and mold, with a moisture content of 65%-70%. The surface soil residue should be ≤0.5g / 100g, calculated by weight loss after drying at 105℃ for 2 hours. This residue is crucial for enhancing the broth's flavor, and the mushroom aroma significantly improves the overall taste. 8 portions of fresh sweet bamboo shoots: Selected... The middle section of the bamboo shoot, 5-10cm from the tip, with a diameter of 2.5-3.5cm, has a crude fiber content of ≤1.2% and an oxalic acid content of ≤0.3%. It needs to be used after removing the astringency to avoid affecting the taste and to provide a crisp and tender texture. Ten portions of pumpkin root: Select fresh tubers with a diameter of 3-4cm and a length of 8-12cm. The skin should be smooth and free of black spots, with a hardness of 25-30HB and a reducing sugar content of ≥2.5%. After softening, it releases a sweetness to balance the savory taste of the soup. Other ingredients: Carrots must be red-fleshed varieties; white tofu must be firm tofu (water content 60%-65%, tested by drying method); the secret broth must be made by simmering pork bones and beef bones in a 2:1 ratio, with amino acid nitrogen ≥0.3g / 100mL, providing nutrition, resistance to overcooking, and basic umami flavor to the soup. The process proceeds in stages: raw material pretreatment, broth simmering and base ingredient activation, fish chunks and main ingredients cooking, addition of matsutake mushrooms and scum removal, final seasoning and serving. The core logic is to first remove the fishy smell, astringency, and soften the ingredients, then enhance their freshness, and finally achieve flavor fusion through step-by-step cooking and seasoning.

[0017] Raw material pretreatment includes: fish piece processing, pumpkin root and sweet bamboo shoot processing, and other ingredient processing. Fish piece processing includes: pre-cutting preparation, cutting operation, and dehydration to remove fishy smell. Pumpkin root and sweet bamboo shoot processing includes: softening pumpkin root and removing bitterness from sweet bamboo shoot. Specifically, the fish piece processing includes pre-cutting preparation, cutting operation, deodorization and dehydration. The core solution is to address the problems of fish pieces having a strong fishy smell, being easy to overcook, and causing the soup to become cloudy. Through washing to remove the mucus, cutting to the correct thickness, removing the fishy smell with salt water, and dehydration, the fish pieces are ensured to be free of fishy smell, have an intact shape, and do not cloud the soup after being cooked. Processing of pumpkin root and sweet bamboo shoots: This includes softening pumpkin root and removing the astringency from sweet bamboo shoots. To address the issues of hard core and chewy pumpkin root and high oxalic acid content and strong astringency in sweet bamboo shoots, high-pressure softening and steaming are used to remove the astringency, improving the texture of the ingredients and avoiding affecting the flavor of the soup. Other ingredient processing: In view of the characteristics that fresh chicken mushrooms are easy to lose their freshness, carrots are easy to overcook if cut unevenly, and white tofu has a strong beany smell and is easy to break apart when cooked, dry wiping to remove impurities and slicing, shaping and cutting, and warm water to remove the fishy smell are used respectively to ensure that the ingredients retain their flavor, are resistant to cooking, and are suitable for cooking. The preparation process before cutting is as follows: Fresh grass carp is rinsed 3 times with an air bubble cleaner. The parameters are set as follows: water temperature 20±2℃, bubble pressure 0.3MPa, and cleaning time 2 minutes to remove surface mucus and blood. The cutting process is as follows: Fish fillet is cut with a fish fillet cutter. The equipment parameters are as follows: blade material 304 stainless steel, cutting thickness 3cm±0.1cm, and feeding speed 10cm / s to cut into 3cm thick fish pieces. The deodorization and dehydration process is as follows: The fish pieces are soaked in a 2% salt solution for 10 minutes, then taken out and placed in a centrifugal dehydrator. The parameters are set as follows: rotation speed 3000r / min and dehydration time 30 seconds. Specifically, preparation before cutting: Equipment requirements: Use a QX-500 bubble cleaning machine, with parameters set as follows: water temperature 20±2℃, bubble pressure 0.3MPa, and cleaning time 2 minutes; Equipment function: By impacting the fish surface with high-pressure bubbles, the efficiency is 3 times higher than manual cleaning, which can thoroughly remove surface mucus and blood, reducing the source of fishy smell in the subsequent soup; Process purpose: Clean the surface of the fish to prepare for precise cutting and avoid mucus residue causing slippage and uneven thickness during cutting; Cutting Operation: Equipment Requirements: Use a QY-200 fish fillet cutter with 304 stainless steel blades. The cutting thickness is set to 3cm ± 0.1cm, and the feeding speed is 10cm / s. Equipment Function: Solves the problems of large thickness errors and low efficiency in manual cutting, ensuring that the thickness error of fish pieces is ≤0.1cm, avoiding overcooking of thin pieces and undercooking of thick pieces, and ensuring even heating during subsequent cooking. Process Purpose: To standardize the size of fish pieces, laying the foundation for simultaneous cooking and uniform flavor absorption. Dehydration and deodorization: Key parameters and equipment: The salt water concentration should be 2%, soak for 10 minutes; use a TS-50 centrifugal dehydrator for dehydration, with parameters set as follows: speed 3000r / min, dehydration time 30 seconds; Equipment function: The centrifugal dehydrator has a dehydration rate of ≥80%, which can reduce the surface moisture content of fish pieces from 30%-40% to ≤15%, avoiding the fish pieces from carrying too much water when cooking, which would cause the soup to become cloudy; Process purpose: Remove the fishy smell of fish pieces by soaking in salt water, while dehydrating to prevent the soup from becoming cloudy, and the salt water can also cause the fish protein to coagulate slightly, making the meat firmer.

[0018] The process for softening pumpkin root is as follows: Place 10 portions of pumpkin root pieces into a pressure cooker, add water to cover the ingredients, and set the equipment parameters as follows: pressure 0.1MPa, temperature 121℃, and pressure holding time 10 minutes. After removing the root pieces, rinse them with cold water until they reach room temperature. The process for removing the astringency from sweet bamboo shoots is as follows: Place 8 portions of sweet bamboo shoot segments into a steam blanching machine, and set the equipment parameters as follows: steam pressure 0.12MPa, temperature 105℃, and blanching time 8 minutes. After blanching, immediately rinse the bamboo shoots with cold water. Specifically, softening the pumpkin root: Equipment requirements: Use a YG-60 pressure cooker with parameters set as follows: pressure 0.1MPa, temperature 121℃, pressure holding time 10 minutes. Water must completely cover the pumpkin root pieces, visually confirming the water level is 5cm above the ingredients. Equipment function: Utilizes a high-temperature, high-pressure environment to quickly soften the hard core of the pumpkin root, reducing its hardness from 25-30HB to 15-20HB. Compared to ordinary cooking which requires over 30 minutes, this reduces the time by 60%, and ensures uniform softening for each piece of pumpkin root, avoiding uneven softening. Process objective: To solve the problem of the hard, chewy core of the pumpkin root, making it easier to release its sweet flavor after softening, thus facilitating subsequent cooking. Removing the bitterness from sweet bamboo shoots: Equipment requirements: Use a ZC-100 steam blanching machine with parameters set as follows: steam pressure 0.12MPa, temperature 105℃, blanching time 8 minutes; Equipment function: Steam can evenly coat the sweet bamboo shoots, avoiding the problems of incomplete removal of bitterness and loss of water-soluble nutrients caused by traditional boiling. The bitterness removal rate reaches over 95%, reducing the oxalic acid content from ≤0.3% to ≤0.1%, and the loss rate of nutrients such as vitamin C to ≤5%, which is far lower than the 15%-20% of traditional boiling; Process objective: Remove the bitterness of sweet bamboo shoots, retain their crisp and tender texture, and ensure that the soup is free of bitterness.

[0019] Other ingredients are processed as follows: Fresh chicken mushrooms: Wipe the surface dirt with a soft cloth, visually inspect for any visible impurities, and then cut into 2cm thick slices; Carrots: Cut into diamond-shaped pieces using a multi-functional vegetable cutter. Equipment parameters: diamond-shaped cutting die, feeding speed 8cm / s; White tofu: Soak in a warm water soaking tank at 40±2℃ for 5 minutes. Specifically, the processing of fresh chicken mushrooms: Operation details: Gently wipe the surface dirt with a soft cloth. Do not wash with water to avoid loss of freshness with water. After visually inspecting for any visible impurities, manually cut into 2cm thick slices. Purpose of the process: To preserve the original freshness of the chicken mushrooms. Slicing increases the contact area with the soup, making it easier to release the mushroom aroma during cooking. At the same time, it avoids cutting the pieces too small, which would cause them to overcook. Carrot Processing: Equipment Requirements: Use a QC-800 multi-functional vegetable cutter, equipped with a diamond-shaped cutting mold, and set the feeding speed to 8cm / s; Equipment Function: Cutting efficiency is 8 times higher than manual cutting, and the edge length error of the diamond-shaped pieces can be precisely controlled to ≤0.1cm, ensuring that the carrot pieces are heated evenly and have a uniform appearance, avoiding the problems of inconsistent size and easy overcooking caused by manual cutting; Process Purpose: After shaping, it is suitable for subsequent cooking, which not only prevents the carrots from overcooking and losing nutrients, but also allows them to release β-carotene and natural sweetness, enriching the flavor of the soup; White tofu processing: Equipment requirements: Use a JP-50 type warm water soaking tank, with parameters set as water temperature 40±2℃ and soaking time 5 minutes; Equipment function: Warm water can slowly remove the beany smell of tofu, while making the tofu texture firmer, preventing it from breaking during subsequent cooking, and improving the tofu's ability to absorb the flavor of the soup; Process objective: To make the tofu free of beany smell, resistant to cooking, and able to fully absorb the umami flavor of the broth, becoming a flavor carrier in the soup.

[0020] The process of simmering the stock and activating the base ingredients includes: preheating the stock and adding the base ingredients. The process of preheating the stock is as follows: pour 17 parts of the secret stock into a cast iron pot, turn on the gas stove, and heat it to a boil over high heat (5kW). The process of adding the base ingredients includes: adding 1.8 parts of minced ginger, 1.2 parts of scallion segments, and 10 parts of pre-treated pumpkin root chunks, then reducing the heat to low (1.5kW) and simmering for 15 minutes, stirring gently once every 5 minutes with a stainless steel stirring spoon. Specifically, preheating the stock: Equipment requirements: Use a ZT-120 cast iron stockpot, paired with a Sakura JZT-Y-T09 gas stove; Operation details: Pour 17 portions of the secret-recipe stock into the cast iron stockpot, turn on the stove to 5kW high heat, and heat until the stock is continuously bubbling and the temperature reaches 100℃; Equipment and process benefits: The cast iron stockpot retains heat evenly, avoiding excessive temperature difference between the bottom and the sides of the pot, which would cause uneven heating of the stock; rapid boiling over high heat can activate the amino acid nitrogen in the stock, releasing the basic umami flavor and laying the foundation for the umami flavor of the subsequent addition of base ingredients; Adding the base ingredients: Operation details: Add 1.8 parts minced ginger, 1.2 parts scallion segments, and 10 parts pre-treated pumpkin root chunks. Adjust the stove heat to 1.5kW low and cook for 15 minutes, stirring gently once every 5 minutes with an SS-304 stainless steel stirring spoon. Purpose of the process: Slow cooking over low heat allows the minced ginger to fully release its deodorizing components, the scallion segments to release their aroma, and the pumpkin root to release its sweetness, avoiding the rapid evaporation of aroma and overcooking of the pumpkin root due to high heat. Stirring prevents the base ingredients from sticking to the bottom of the pot and burning, ensuring that the flavors are evenly integrated into the broth, forming a complex base flavor that removes fishy smells, enhances aroma, and blends sweetness.

[0021] The cooking process for fish pieces and main ingredients includes: adding fish pieces to the pot and adding main ingredients. The preparation process for adding fish pieces to the pot includes: turning the heat to medium at 2kW, adding the fish pieces one by one to the soup pot, and cooking over medium heat for 8 minutes. During this time, gently pour the soup over the surface of the fish pieces with a spoon to ensure that the fish pieces are heated evenly. The preparation process for adding main ingredients includes: adding 8 portions of sweet bamboo shoot segments, 6 portions of carrot diamond-shaped pieces, and 9 portions of white tofu pieces. Gently stir the bottom of the soup pot with a silicone spatula and cook over medium heat at 2kW for 12 minutes. Specifically, when cooking the fish pieces: Adjust the stove to 2kW medium heat. Place the fish pieces one by one into the soup pot, ensuring a spacing of 2cm ± 0.5cm. Visually inspect to prevent sticking. Maintain medium heat for 8 minutes, gently basting the fish pieces with broth every 2 minutes. Purpose: Medium heat prevents the fish pieces from overcooking due to excessive heat, and also prevents them from being undercooked due to insufficient heat. Basking with broth ensures even heating of the fish pieces, guaranteeing a white surface and 80% internal cooking, while also preventing the fish from breaking apart due to handling. Adding main ingredients: Operation details: Add 8 parts sweet bamboo shoot segments, 6 parts carrot diamond-shaped pieces, and 9 parts white tofu cubes. Gently stir the bottom of the soup pot with a silicone spatula, with a movement range of ≤5cm, and cook over medium heat at 2kW for 12 minutes; Use of tools and techniques: The silicone spatula is soft and can avoid damaging the fish skin with a metal spatula; cooking over medium heat for 12 minutes allows the sweet bamboo shoots to release their crispness, the carrots to release their sweetness, and the tofu to absorb the flavor of the soup, without causing the ingredients to become mushy, achieving the effect of the ingredients being flavored at the same time and having a layered taste.

[0022] The preparation process of adding chicken mushroom and skimming off the foam includes: evenly sprinkling 10 portions of fresh chicken mushroom slices along the edge of the pot, turning to low heat (1kW) and cooking for 6 minutes, skimming off the fine foam on the surface of the soup with a fine mesh strainer, cleaning once every 2 minutes to prevent the foam from sinking to the bottom and affecting the taste of the soup. Specifically, the addition of matsutake mushrooms: Operation details: Evenly sprinkle 10 portions of fresh matsutake mushroom slices along the edge of the soup pot, adjust the stove heat to 1kW low heat, and cook for 6 minutes; Purpose of the process: Slow cooking over low heat allows the matsutake mushroom slices to be fully cooked, and the test standard is that they should not break when picked up with chopsticks. At the same time, avoid excessive heat that would cause the matsutake mushrooms to become mushy and lose their freshness, ensuring that the matsutake mushrooms retain their crisp and tender texture and rich mushroom aroma, which will enhance the flavor of the soup; Scum Removal: Equipment Requirements: Use a WMF0702006040 fine mesh strainer; Equipment Function: Compared to ordinary strainers (1-2mm aperture), the 0.5mm fine mesh can accurately remove fine scum ≥0.5mm, such as fish blood foam and food scraps, preventing scum from settling to the bottom and affecting the soup flavor, thus improving the clarity of the soup by 30%; Operation Details: Remove scum every 2 minutes to ensure that there are no visible impurities in the soup. The purpose of this process is to remove impurities from the soup, ensuring a pure soup with a refreshing flavor.

[0023] The final seasoning and serving process includes basic seasoning, finishing seasoning, and simmering before serving. The basic seasoning preparation process involves adding 1.5 parts lard and 0.6 parts salt, gently stirring with a silicone spatula for 3 minutes to allow the lard to blend with the broth. The finishing seasoning preparation process involves adding 4 parts bamboo shoot tips and 1.2 parts scallion greens, cooking for 2 minutes, then adding 0.3 parts chicken bouillon, 0.2 parts black peppercorns, and 0.3 parts salt, gently stirring for 1 minute. The simmering before serving process involves turning off the heat, covering the pot, and letting it simmer for 3 minutes. Finally, use a stainless steel ladle to remove the fish pieces, avoiding forceful contact that could cause them to break apart. Specifically, basic seasoning: Operation details: Add 1.5 parts lard and 0.6 parts salt, and gently stir with a silicone spatula at a speed of ≤10cm / s for 3 minutes; Purpose of the process: The lard needs to be completely melted and integrated with the soup; Inspection standard: There should be no visible oil clumps, which enhances the richness of the soup; Adding 0.6 parts salt in advance allows the ingredients to slowly absorb the saltiness, avoiding the situation where adding salt all at once later results in a salty exterior and a bland interior; Finishing Seasoning: Operation Details: Add 4 parts of bamboo shoot tips and 1.2 parts of scallion greens, cook for 2 minutes. Test standard: the bamboo shoot tips can be easily pierced with chopsticks to confirm they are cooked through. Then add 0.3 parts of chicken bouillon, 0.2 parts of black peppercorns, and 0.3 parts of salt, and gently stir for 1 minute. Purpose of the process: Adding the bamboo shoot tips late helps retain their crisp and tender texture and prevents them from becoming soft due to prolonged cooking; the scallion greens release a fresh scallion aroma, balancing the richness of the lard; the chicken bouillon enhances the umami of the soup, the black peppercorns add layers of flavor, and the addition of 0.3 parts of salt precisely adjusts the overall saltiness, ensuring a fresh but not salty, and balanced flavor. Simmering and serving: Operation details: After turning off the heat, cover the pot and simmer for 3 minutes. Testing standard: The soup temperature should be maintained at 85±5℃ and tested with a thermometer. Finally, slowly scoop it out with a stainless steel ladle. Purpose of the process: Simmering for 3 minutes allows the ingredients and seasonings to fully blend, resulting in a richer flavor. Slowly scooping out the soup avoids forceful collisions that could cause the fish pieces to break apart, ensuring that the finished product has an intact appearance and good taste.

[0024] Work Process: First, raw material pretreatment is carried out. Fresh grass carp is washed three times with a bubble cleaning machine to remove mucus and blood. Then, it is cut into 3cm±0.1cm thick pieces using a fish slicer. After soaking in 2% light salt water for 10 minutes to remove the fishy smell, it is dehydrated in a centrifugal dehydrator until the surface moisture content is ≤15%. 10 portions of pumpkin root chunks are softened in a pressure cooker and then rinsed with cold water. 8 portions of sweet bamboo shoot segments are blanched in a steam machine to remove bitterness. Fresh chicken mushrooms are cleaned of dirt and cut into 2cm thick slices. Carrots are cut into 2cm diamond-shaped pieces using a multi-functional vegetable cutter. White tofu is soaked in a warm water tank to remove the beany smell. Next, the broth is simmered and the base ingredients are activated. 17 portions of secret-recipe broth are poured into a cast iron soup pot and brought to a boil over a 5kW gas stove. Then, 1.8 portions of minced ginger, 1.2 portions of scallion segments, and the pretreated pumpkin root chunks are added. Simmer over low heat (1.5kW) for 15 minutes, stirring gently every 5 minutes. Then, cook the fish pieces and main ingredients over medium heat (2kW). Place the fish pieces 2cm apart in the soup pot and cook for 8 minutes, basting with broth every 2 minutes. Add the bamboo shoots, carrots, and tofu, and gently stir with a silicone spatula. Simmer over medium heat for 12 minutes. Next, add 10 portions of fresh chicken mushroom slices and simmer over low heat (1kW) for 6 minutes, skimming off any foam that rises to the surface every 2 minutes using a fine-mesh strainer. Finally, season and serve. Add 1.5 portions of lard and 0.6 portions of salt and stir for 3 minutes. Then add 4 portions of green bamboo shoot tips and 1.2 portions of scallion greens and cook for 2 minutes. Add 0.3 portions of chicken bouillon, 0.2 portions of black pepper, and 0.3 portions of salt and stir for 1 minute. Turn off the heat and let it sit for 3 minutes before slowly ladling it out with a stainless steel ladle. This completes the cooking process.

[0025] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A recipe and cooking process for stewing fish with matsutake mushrooms and sweet bamboo shoots, wherein the raw material recipe includes the following ingredients: fresh grass carp, fresh matsutake mushrooms, fresh sweet bamboo shoots, pumpkin root, carrot, white tofu, green bamboo shoot tips, secret broth, ginger, scallions, lard, edible salt, chicken essence, and black pepper. The ingredients and proportions are as follows: 32 parts fresh grass carp; 10 parts fresh chicken mushroom; 8 parts fresh sweet bamboo shoots; 10 parts pumpkin root; 6 parts carrot; 9 parts white tofu; 4 parts green bamboo shoot tips; 17 parts secret-recipe broth; 1.8 parts ginger; 1.2 parts scallions; 1.5 parts lard; 0.9 parts salt; 0.3 parts chicken bouillon; and 0.2 parts black pepper. It also includes the following cooking techniques: Step 1: Raw material pretreatment; Step Two: Simmering the broth and activating the base ingredients; Step 3: Cook the fish pieces with the main ingredients; Step 4: Add the termite mushrooms and skim off any foam; Step 5: Final seasoning and serving.

2. The recipe and cooking process for stewed fish with matsutake mushrooms and sweet bamboo shoots according to claim 1, characterized in that, The raw material pretreatment includes: fish piece processing, pumpkin root and sweet bamboo shoot processing, and other ingredient processing. The fish piece processing includes: pre-cutting preparation, cutting operation, and dehydration to remove fishy smell. The pumpkin root and sweet bamboo shoot processing includes: softening pumpkin root and removing astringency from sweet bamboo shoot.

3. The recipe and cooking process for stewed fish with matsutake mushrooms and sweet bamboo shoots according to claim 2, characterized in that, The preparation process before cutting is as follows: Fresh grass carp is rinsed 3 times with an air bubble cleaner, with the following parameters: water temperature 20±2℃, bubble pressure 0.3MPa, and cleaning time 2 minutes, to remove surface mucus and blood. The preparation process for the cutting operation is as follows: Fish filleting is performed using a fish filleting machine, with the following equipment parameters: blade material 304 stainless steel, cutting thickness 3cm±0.1cm, and feeding speed 10cm / s, to cut into 3cm thick fish pieces. The preparation process for deodorizing and dehydrating is as follows: Fish pieces are soaked in a 2% salt solution for 10 minutes, then removed and placed in a centrifugal dehydrator, with the following parameters: rotation speed 3000r / min and dehydration time 30 seconds.

4. The recipe and cooking process for stewed fish with matsutake mushrooms and sweet bamboo shoots according to claim 2, characterized in that, The softening process of the gourd root is as follows: 10 portions of gourd root pieces are placed in a pressure cooker, water is added to cover the ingredients, and the equipment parameters are: pressure 0.1MPa, temperature 121℃, and pressure holding time 10 minutes. After removing the root pieces, they are rinsed with cold water until room temperature. The de-astringency process of the sweet bamboo shoots is as follows: 8 portions of sweet bamboo shoot segments are placed in a steam blanching machine, and the equipment parameters are: steam pressure 0.12MPa, temperature 105℃, and blanching time 8 minutes. After blanching, they are immediately rinsed with cold water.

5. The recipe and cooking process for stewed fish with matsutake mushrooms and sweet bamboo shoots according to claim 2, characterized in that, The other ingredients are processed as follows: Fresh chicken mushrooms: Wipe the surface dirt with a soft cloth, and after visually inspecting for any visible impurities, cut into 2cm thick slices; Carrots: Cut into diamond-shaped pieces using a multi-functional vegetable cutter. Equipment parameters: diamond-shaped cutting die, feeding speed 8cm / s; White tofu: Soak in warm water in a soaking tank at 40±2℃ for 5 minutes.

6. The recipe and cooking process for stewed fish with matsutake mushrooms and sweet bamboo shoots according to claim 1, characterized in that, The broth preparation and base ingredient activation process includes: broth preheating and base ingredient addition. The broth preheating process involves: pouring 17 parts of the secret broth into a cast iron pot, turning on the gas stove, and heating it to a boil over high heat (5kW). The base ingredient addition process involves: adding 1.8 parts of minced ginger, 1.2 parts of scallion segments, and 10 parts of pre-treated pumpkin root chunks, then reducing the heat to low (1.5kW) and simmering for 15 minutes, stirring gently once every 5 minutes with a stainless steel stirring spoon.

7. The recipe and cooking process for stewed fish with matsutake mushrooms and sweet bamboo shoots according to claim 1, characterized in that, The cooking of the fish pieces and main ingredients includes: putting the fish pieces into the pot and adding the main ingredients. The preparation process of putting the fish pieces into the pot includes: turning the heat to medium at 2kW, putting the fish pieces one by one into the soup pot, and cooking over medium heat for 8 minutes. During this time, gently pour the soup over the surface of the fish pieces with a spoon to ensure that the fish pieces are heated evenly. The preparation process of adding the main ingredients includes: adding 8 parts of sweet bamboo shoot segments, 6 parts of carrot diamond-shaped pieces, and 9 parts of white tofu pieces. Gently turn the bottom of the soup pot with a silicone spatula and cook over medium heat at 2kW for 12 minutes.

8. The recipe and cooking process for stewed fish with matsutake mushrooms and sweet bamboo shoots according to claim 1, characterized in that, The preparation process of adding chicken mushroom and skimming off the foam includes: evenly sprinkling 10 portions of fresh chicken mushroom slices along the edge of the pot, turning the heat to 1 kW and cooking for 6 minutes, skimming off the fine foam on the surface of the soup with a fine mesh strainer, cleaning once every 2 minutes to prevent the foam from settling to the bottom and affecting the taste of the soup.

9. The recipe and cooking process for stewed fish with matsutake mushrooms and sweet bamboo shoots according to claim 1, characterized in that, The final seasoning and serving process includes basic seasoning, finishing seasoning, and simmering before serving. The basic seasoning is prepared by adding 1.5 parts lard and 0.6 parts salt, and gently stirring with a silicone spatula for 3 minutes to allow the lard to blend with the broth. The finishing seasoning is prepared by adding 4 parts bamboo shoot tips and 1.2 parts scallion greens, cooking for 2 minutes, then adding 0.3 parts chicken bouillon, 0.2 parts black peppercorns, and 0.3 parts salt, and gently stirring for 1 minute. The simmering before serving process involves turning off the heat, covering the pot, and simmering for 3 minutes. Finally, the fish is served with a stainless steel ladle, avoiding forceful collisions that could cause the fish pieces to break apart.

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