Health producing method for abalone or shark's fin

A production method and technology of shark fin, applied in the field of food and drink, can solve the problems of raising blood fat, cholesterol, inducing liver disease, reducing kidney function, etc., and achieve the effect of reducing absorption, less fat content and rich nutrition

Inactive Publication Date: 2007-04-11
张红亮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A large amount of saturated fat in fatty pork can increase blood lipids and cholesterol; nitrosamines, nitrites contained in ham and salted fish, and polycyclic aromatic hydrogen, acrylamide, triphenyltetrapropane, etc. Pyridine and other coking su

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: the health-care preparation method of abalone

[0035] (1) Roast the dried abalone lightly with the flame of an alcohol lamp, wash it with water, then soak it in cold water for three to five days until it is thoroughly soaked (change the water and wash it once a day), boil the water on high heat, and steam it with low heat;

[0036] (2) Remove the feathers from the slaughtered chickens and geese, then burn off the fine floating hairs with an alcohol lamp, scrape and wash them, and peel the rabbits; then remove the internal organs, heads, tails, claws or hooves of the chickens, geese, and rabbits , blood, anorectum, and lymph glands, fully washed; cut the cleaned chicken, goose, and rabbit into small pieces of 1 cm square, the weight ratio of the chicken, goose, and rabbit is 4:3:1, and the total weight is equal to The ratio of abalone is 2:1;

[0037] Put the cut chicken, goose, and rabbit into the pot, soak it with the same amount of water as the chicken...

Embodiment 2

[0043] Embodiment two: the health-care preparation method of abalone

[0044] It is basically the same as Embodiment 1, and the similarity is not described again, and the difference is:

[0045] (1) The weight ratio of chicken, goose, and rabbit in the raw materials is 6:4:1, and the ratio of the total weight to abalone is 2:1; put the chicken, goose, and rabbit into the pot, and soak them in the same amount of water , stir for 3 to 5 minutes, put it into another pot filled with the same amount of water, stir well, turn on the heat and boil until all the blood froth comes out, take out the chicken, goose, and rabbit, and pour the water for soaking the chicken, goose, and rabbit Put it into the water for cooking chicken, goose, and rabbit, boil it on high heat, remove the foam, filter out impurities, and get the spare soup;

[0046] (2) Spice consumption is 0.50% of raw material gross weight. Add the above spare soup to the pot, cover it, bring to a boil on high heat, and sim...

Embodiment 3

[0051] Embodiment three: the preparation method of abalone

[0052] It is basically the same as Embodiment 1, and the similarity is not described again, and the difference is:

[0053] (1) The weight ratio of chicken, goose and rabbit in the raw material is 5:3:2.

[0054] (2) Spice consumption is 0.85% of raw material gross weight. Add the above spare soup to the pot, cover it, bring to a boil on high heat, and simmer for 150 minutes on low heat;

[0055] (3) Add oyster sauce, red wine, light soy sauce and xylitol in the amount of 1.5%, 0.5%, 0.9%, and 0.7% of the weight of the soup in the pot respectively; then simmer for 30 minutes on low heat, and simmer until tasty;

[0056] (4) When making dragon and abalone soup, the ratio of original soup, nut paste, and juice is 12:1.5:1, and the ratio of rose flower, rose petals, cactus bright red fruit flesh, and pitaya purple skin to flesh in the juice is 1.2:0.6: 1.2:1.8.

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PUM

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Abstract

The invention discloses a healthy preparation method for abalone or shark's fin. After discarding impurity said materials to be washed, immersed and steamed, adding meat of chicken, goose and rabbit, spice and water to be stewed, auxiliaries to be discarded until muscles and bones of said materials becoming soft, then adding spice to be stewed; the original soup to be discarded and spread fresh flavored soup on the processed said materials to be served.

Description

1. Technical field: [0001] The invention relates to a food and drink, in particular to a health-care preparation method of abalone or shark's fin. 2. Background technology: [0002] Shark's fin has always been regarded as a noble food in my country and belongs to one of the "eight delicacies of seafood". Shark's fin is not enough to express solemnity in any sumptuous feast. It is rich in nutrients. According to the records of "Medicine Properties Test" and other books, it can nourish blood, nourish qi, nourish kidney, nourish lung, and appetize and eat. Every 100 grams of shark fin contains 83.5 grams of protein, 0.3 grams of fat, and 337 kcal of calories. It is a precious nourishing treasure; and as one of the eight delicacies of seafood, abalone has been well-known since ancient times. Today, abalone is still regarded as a delicacy and sought after by people. It is a rare marine treasure. Abalone meat is delicious and nutritious, and has the effects of nourishing liver ...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 张红亮
Owner 张红亮
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