CN100362943C - Preparation of big fish head - Google Patents

Abstract

The present invention discloses a manufacture method for big fish heads. The present invention has the steps that first, a fresh fish head is pretreated; the treated fish head is arranged in a big flat pot to be steamed for 8 to 10 min, then the fish head is taken out, and the temperature is maintained between 97 DEG C and 100 DEG C; next, prefabricated broth is poured on the fish head, and 22 to 25 g of fish steaming soy is dripped on the fish head; afterwards, 8 to 10 red pickled peppers from Sichuan province circle the fish head, and 10 to 30 g of parsley and 5 to 8 g of pepper are spread on the fish head; finally, a pan provided with the fish head is heated on a stove, the fish head is eaten when the temperature is maintained between 80 DEG C and 100 DEG C. The present invention combines the characteristics of Hunan dishes with the advantages of the dishes in Hunan, Yunnan, Guangxi, Guangdong and Sichuan to form a manufacture method of the big fish head with unique taste. The present invention is a kind of fire-new dish food, and is popular in markets after application.

Description

The preparation method of big fish head

Technical field

The present invention relates to the preparation method of food, relate in particular to a kind of preparation method of big fish head.

Background technology

The fish head is the food that a kind of people use always, its meat exquisiteness, and mouthfeel is bright sliding, and is calcareous abundant, is subjected to people's favor deeply.The preparation method of tradition fish head has: stewed fish head with brown sauce, Steamed Fish Head with Diced Hot Red Peppers and fish head boil soup etc., and the fish head that these methods are made has their own characteristics each, and are subjected to the liking of crowd of different taste.But, the fish head of the conventional method cooking, comparatively speaking, taste is comparatively single, just is subjected to some areas people's welcome.Along with Chinese economic development, movement of population is constantly accelerated, the people from all corners of the country have all been compiled in most of economically developed area, diet also is diversity, many taste development, thereby require industry to comply with the situation variation synchronously, produce and can take into account different regions, the needed food of different taste people.

Summary of the invention

The objective of the invention is in order to solve the fish draught animals flavor of making by conventional method single, can not satisfy different regions, the problem of different taste people food custom with a kind of fusion Hunan, Yunnan, osmanthus, Guangdong, the five kinds of different flavor types in river, and forms the preparation method of the big fish head of unique flavor type.

For solving the problems of the technologies described above, the preparation method of big fish head of the present invention is:

A, fresh big fish head 1000-2500 gram is carried out preliminary treatment;

B, the pan that the fish head of handling well is placed steam: earlier with Youxian County's bean curd leather packing in the bottom of a pan, again a fish bedding on it, is watered 200-400 gram thick chilli sauce, after pot is sent into the steam cabinet, temperature remains on 97 ℃-100 ℃, steams taking-up in 8-10 minute;

C, prefabricated soup-stock is watered on the fish head, spoon 22-25 gram Steamed fish soy sauce and again 8-10 Sichuan Hong Pao green pepper surrounded the fish head, sprinkle 10-30 gram caraway and 5-8 and restrain pepper powder;

D, the pan that the fish head will be housed are put on the stove and heat, and be edible when temperature remains on 80 ℃-100 ℃.

Wherein, described pretreated method is:

A, fresh big fish head is removed the gill, cut out, scrape most black film, respectively cut several cuttves on a fish two sides from the crown;

B, the fish head is put into cure soaked 0.5-1 hour.

The preparation of described cure:

Beer 1000-2000 gram, salt 5-10 gram, monosodium glutamate 3-5 gram, chickens' extract 10-15 gram;

Ginger 80-120 gram, chive 100-200 gram, light-coloured vinegar 3-5 gram;

The preparation of described thick chilli sauce:

After Hunan sauce cayenne 100-200 gram, Yunnan millet green pepper 400-600 gram, Guangxi White bubble green pepper 50-100 gram minced, add the edible oil 100-200 gram that burns heat and mix thoroughly together.To be cooled, adding Steamed fish soy sauce 20-30 restrains, oyster sauce 30-50 restrains, chickens' extract 30-50 restrains, the Liuyang fermented soya bean 10-15 of stir-fry perfume restrains, ginger rice 10-15 restrains, stirring gets final product.

Described soup-stock is made:

With one's old mother chicken and each 1000-1500 gram blanching of pig bone, remove most blood stains, add ginger, each 10-20 gram of green onion, clear water 10000-15000 gram again, slow fire heating 8-12 hour.

The big fish head that the present invention makes adopts to steam the cooking method that combines with chafing dish.The peppery perfume (or spice) of finished product assails the nostrils, peppery and not dry, fragrant and not ice-cold, flesh of fish delicacy, the bright cunning of mouthfeel, aftertaste sweetness.Hunan, Yunnan, osmanthus, Guangdong, the five kinds of different flavor types in river are merged in the present invention, and the characteristics of Hunan cuisine are combined with the advantage of other styles of cooking, form the big fish head preparation method of unique flavor type, are one brand-new dish.

The specific embodiment

Below in conjunction with preferred embodiments the present invention is elaborated:

Preferred embodiments---the making of rural reservoir big fish head

The first step:

One produced in the fresh bighead in yueyang, hunan iron scenery with hills and waters storehouse 2250 gram (4.5 jin, a traditional unit of weight) carry out preliminary treatment; The fish head is removed the gill, cut, wash to the greatest extent after scraping most black film, respectively cut several cuttves, again the fish head is put into cure and soak half an hour on a fish two sides from the crown.

The configuration of described cure:

Beer 1000 grams, salt 5 grams, monosodium glutamate 5 grams, chickens' extract 15 grams; Ginger 80 grams, chive 100 grams, light-coloured vinegar 5 grams.

Second step:

Place the big pan in the dark end to steam on the fish head of handling well: earlier with Youxian County's bean curd leather packing in the bottom of a pan, again with a fish bedding on it, and water and drench 400 gram thick chilli sauces, advance the steam cabinet and steam with 100 degree steams and took out in 10 minutes.

The preparation of described thick chilli sauce:

After Hunan sauce cayenne 100 gram, Yunnan millet green pepper 400 grams, Guangxi White bubble green pepper 50 grams are minced, add edible oil 200 grams that burn heat and mixes thoroughly together.To be cooled, adding Steamed fish soy sauce 25 grams, oyster sauce 50 grams, chickens' extract 30 grams, Liuyang fermented soya bean 10 grams of frying perfume, ginger rice 10 grams stir and get final product.

The 3rd step:

Prefabricated soup-stock is watered on the fish head, spoon 25 gram Steamed fish soy sauces, again 8 Sichuan Hong Pao greens pepper are surrounded the fish head, sprinkle 20 gram caraways and 5 gram pepper parts.

Described soup-stock is made:

With one's old mother chicken and each 1500 gram blanching of pig bone, remove most blood stains, add ginger, each 15 gram of green onion, clear water 15000 grams again, slow fire heating 8 hours.

The 4th step:

The pan that the fish head is housed is put on the stove heats, it is 90 edible when spending that temperature remains on.

The big fish head that the present invention makes adopts to steam the cooking method that combines with chafing dish.Can be placed on the stove fire heating edge and boil the limit and eat steaming big fish head after tasty, can be when boiling with vegetables, noodles down.

Hunan, Yunnan, osmanthus, Guangdong, the five kinds of different flavor types in river are merged in the present invention, and the characteristics of Hunan cuisine are combined with the advantage of other styles of cooking, form the big fish head preparation method of unique flavor type, are one brand-new dish, have been subjected to consumer's favorable comment since appearing on the market deeply always.

Claims (1)

1. the preparation method of a big fish head is characterized in that, its preparation method is:

A, the fresh fish head is carried out preliminary treatment:

The fresh fish head is removed the gill, cut, scrape most black film, respectively cut several cuttves on the two sides of fish head from the crown;

The fish head is put into cure to be soaked 0.5-4 hour;

Wherein the configuration of cure is:

Beer 1000-2000 gram, salt 5-10 gram, monosodium glutamate 3-5 gram, chickens' extract 10-15 gram, ginger 80-120 gram, chive 100-200 gram, light-coloured vinegar 3-5 gram;

B, place big pan to steam on the fish head of handling well: earlier with the bean curd leather packing in the bottom of a pan, again with a fish bedding on it, and water and drench 200-400 gram thick chilli sauce, after pot is sent into steam box, temperature remains on 97 ℃-100 ℃, steams taking-up in 8-10 minute;

Wherein the configuration of thick chilli sauce is:

After Hunan sauce cayenne 100-200 gram, Yunnan millet green pepper 400-600 gram, Guangxi White bubble green pepper 50-100 gram minced, add the edible oil 100-200 gram that burns heat and mix thoroughly together; After the cooling, adding Steamed fish soy sauce 20-30 gram, oyster sauce 30-50 gram, chickens' extract 30-50 gram, the liuyang hunan fermented soya bean 10-15 gram of frying perfume, ginger rice 10-15 gram stir;

C, prefabricated soup-stock is watered on the fish head, spoon 22 grams-25 gram Steamed fish soy sauces, again 8-10 Sichuan Hong Pao green pepper surrounded the fish head, sprinkle 10-30 gram caraway and 5-8 and restrain pepper powder;

Wherein the making of soup-stock is:

With one's old mother chicken and each 1000-1500 gram blanching of pig bone, remove most blood stains, add ginger, each 10-20 gram of green onion, clear water 10000-15000 gram again, heating was boiled 8-12 hour;

D, the pan that the fish head will be housed are put on the stove and heat, and be edible when temperature remains on 80 ℃-100 ℃.