CN103431446A

CN103431446A - Method for cooking chive silver carp capable of warming middle warmer and tonifying qi

Info

Publication number: CN103431446A
Application number: CN201310345683XA
Authority: CN
Inventors: 高雷
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-08-09
Filing date: 2013-08-09
Publication date: 2013-12-11
Anticipated expiration: 2033-08-09
Also published as: CN103431446B

Abstract

The invention discloses a method for cooking a chive silver carp capable of warming the middle warmer and tonifying qi. The dish comprises the raw materials of silver carp, soybean paste, honey, dry red pepper, aralia elata seem, refined salt, gourmet powder, cooking wine, caraway, chive, ginger, astragali radix, pericarpium trichosanthis, kaki calyx, ventilago leiocarpa benth, rush-like bulrush herb, platycodon grandiflorum, the root of three-nerved spicebush, lily, pericarpium citri reticulatae viride, Chinese angelica and colleseed oil. According to the invention, the cooked silver carp is fresh, tender, fragrant and smooth, and can increase the appetite, the formula adopts traditional Chinese medicine liquor for cooking, so that the additional function of health care is achieved, the astragali radix has the effects of invigorating qi for strengthening superficies and warmly invigorating spleen and stomach, the ventilago leiocarpa benth has the efficacy of invigorating qi and blood and strengthening the muscles and bones, the root of three-nerved spicebush has the effects of relieving exterior syndrome and resolving the flesh, regulating qi by alleviation of mental depression and guiding qi downward, and resisting germs and reducing blood pressure, the homemade soybean paste is added with ingredients including flosmume, the root of radix fici simplicissimae, lysimachia sikokiana and the like, and has the effects of tonifying spleen and lung, promoting the circulation of qi and removing dampness, losing weight and beautifying skin, tonifying yin and engendering liquid and helping digestion, and the sesame and fructus amomi are increased for aroma enhancement and flavouring, so that the silver carp is delicious and rich in nutrition.

Description

The preparation method of tonifying Qi chive silver carp in a kind of temperature

Technical field

The present invention relates to field of food, particularly the preparation method of tonifying Qi chive silver carp in a kind of temperature.

Background technology

Silver carp can provide abundant colloid albumen, all effective in cure to pachylosis, furfur, the hair disease such as simply easily come off, and the effect of invigorating the spleen tonifying Qi, Wen Zhongnuan stomach, heat radiation is arranged, and can treat the symptoms such as weakness of the spleen and the stomach, anorexia, thin and weak weak, diarrhoea; Also there is the effects such as warm stomach, tonifying Qi, damp skin, crow send out, beauty treatment.Can body-building, can improve looks again.But the processing method of silver carp still adopts traditional handicraft now, makes composition single, limits its taste.

Summary of the invention

The object of the invention just is to provide the preparation method of a kind of fragrant peppery catfish of fermented soya bean of whetting the appetite.

The present invention is achieved by the following technical solutions:

The preparation method of tonifying Qi chive silver carp in a kind of temperature comprises the following steps:

(1), take following raw materials in part by weight: silver carp 1000-1200, soya sauce 25-35, honey 10-22, chilli 10-15, thorn tender bud 10-20, refined salt 8-15, monosodium glutamate 5-10, cooking wine 10-20, caraway 5-10, chive 10-20, ginger 15-20, Radix Astragali 2-3, PERICARPIUM TRICHOSANTHIS 1-2, calyx and receptacle of a persimmon 1-2, smoothfruit ventilago root and stem 1-3, rush-like bulrush herb 1-2, balloonflower root 2-3, root of three-nerved spicebush 1-2, lily 2-3, rascal 1-2, Radix Angelicae Sinensis 2-3, rapeseed oil 90-100;

Described soya sauce is comprised of the raw material of following weight portion: soya bean 500-600, Semen Lablab Album 50-100, ginger 20-25, yam flour 50-100, glutinous rice flour 50-100, rice wine 20-35, yellow mould 4-8, salt 10-25, sesame 10-20, flower bud of Japanese apricot 1-2, STEVIA REBAUDIANA 2-3, hispid fig root 1-3, Lysimachia sikokiana 1-3, Radix Glycyrrhizae 2-3, pseudo-ginseng 2-3, zanthoxylum powder 4-8, amomum powder 4-8;

(2), silver carp is removed to fish scale and cuts fish belly open and empty internal organ and clean, fish cuts wide willow leaf flower cutter with it, the clean bubble of the saline solution 1-2 hour that to put into concentration be 3-8%, take out rinse well stand-by;

(3), by boiling 1.5-3 hour after the Radix Astragali, PERICARPIUM TRICHOSANTHIS, the calyx and receptacle of a persimmon, smoothfruit ventilago root and stem, rush-like bulrush herb, balloonflower root, the root of three-nerved spicebush, lily, rascal, Radix Angelicae Sinensis fragmentation, filter and remove residue, the filtrate ultrafiltration obtains exquisite liquid;

(4), the thorn tender bud blanching 3-5 minute simple stage property that drains away the water, caraway is cleaned simple stage property, ginger peeling chopping, the chilli chopping, add refined liquid and 3-5 times of water boil in pot, add silver carp, soya sauce, refined salt, monosodium glutamate, cooking wine boiling 25-60 minute, pull the silver carp sabot out, sprinkle thorn tender bud end, chilli silk, shredded ginger;

(5), the chive segment added to honey mix thoroughly, remove soup in pot, put into sesame oil, burn to four to fifty percent when hot, drop into onion parts and stir-fry before stewing friedly, reach hundred per cent when hot until oil temperature, pull out onion parts need not, scallion oil in pot watered in dish with it fish equably, sprinkle the caraway end.

The preparation method of tonifying Qi chive silver carp in described temperature, described soya sauce is made by following steps:

(1), soya bean, Semen Lablab Album removal of impurities dedusting are merged, at 10-25 ℃, soak 12-18 hour, taking-up is rinsed well, drains away the water, stand-by;

(2), by flower bud of Japanese apricot, STEVIA REBAUDIANA, hispid fig root, Lysimachia sikokiana, Radix Glycyrrhizae, pseudo-ginseng boiling, filter and remove residue obtains filtrate;

(3), sesame is pulverized, with amomum powder, zanthoxylum powder, mix, put into frying pan and fry fragrant toppings;

(4), yam flour, glutinous rice flour are mixed, put into the frying pan slow fire 5-10 minute that stir-fries, mix thoroughly with soya bean, Semen Lablab Album, filtrate and water, boil dry in the air cool, admix yellow mould, under 25-36 ℃, control 60-80% relative humidity, carry out aerobic fermentation 4-9 days, the dissolving of salt water and rice wine, toppings are mixed thoroughly, then join in fermentate, then shone sauce 18-26 days, obtain soya sauce.

Advantage of the present invention is:

1, the present invention makes the fresh and tender delicate fragrance of silver carp, and entrance is smooth, increases appetite.

2, the present invention fills a prescription and adopts the herb liquid boiling, makes it increase health care, and the Radix Astragali has invigorating qi for strengthening superficies, the effect of warm spleen nourishing the stomach, and smoothfruit ventilago root and stem has tonifying Qi and blood, strong muscles and bones effect, and the root of three-nerved spicebush has the reason flesh that induces sweat, the effect of pleasant in wide, antibiotic step-down; The self-control soya sauce adds the compositions such as flower bud of Japanese apricot, hispid fig root, Lysimachia sikokiana, make have strengthening the spleen and tonifying the lung, the promoting the circulation of qi dampness removing, fat-reducing and beauty, nourishing Yin and promoting production of body fluid, help digest, increase sesame, the seasoning of fructus amomi flavouring, make the silver carp deliciousness nutritious.

The specific embodiment

Below in conjunction with specific embodiment, the present invention is further illustrated:

(1), take following raw materials in part by weight: silver carp 1000, soya sauce 30, honey 20, chilli 15, thorn tender bud 20, refined salt 10, monosodium glutamate 6, cooking wine 15, caraway 8, chive 18, ginger 18, the Radix Astragali 2, PERICARPIUM TRICHOSANTHIS 1, the calyx and receptacle of a persimmon 1, smoothfruit ventilago root and stem 2, rush-like bulrush herb 1, balloonflower root 2, the root of three-nerved spicebush 1, lily 3, rascal 2, Radix Angelicae Sinensis 3, rapeseed oil 100;

Described soya sauce is comprised of the raw material of following weight portion: soya bean 600, Semen Lablab Album 100, ginger 25, yam flour 100, glutinous rice flour 80, rice wine 25, yellow mould 8, salt 20, sesame 15, flower bud of Japanese apricot 2, STEVIA REBAUDIANA 3, hispid fig root 2, Lysimachia sikokiana 2, Radix Glycyrrhizae 3, pseudo-ginseng 2, zanthoxylum powder 6, amomum powder 8;

(2), silver carp is removed to fish scale and cuts fish belly open and empty internal organ and clean, fish cuts wide willow leaf flower cutter with it, the clean bubble of saline solution that to put into concentration be 5% 2 hours, take out rinse well stand-by;

(3), by boiling after the Radix Astragali, PERICARPIUM TRICHOSANTHIS, the calyx and receptacle of a persimmon, smoothfruit ventilago root and stem, rush-like bulrush herb, balloonflower root, the root of three-nerved spicebush, lily, rascal, Radix Angelicae Sinensis fragmentation 2.5 hours, filter and remove residue, the filtrate ultrafiltration obtains exquisite liquid;

(4), 4 minutes simple stage propertys that drain away the water of thorn tender bud blanching, caraway is cleaned simple stage property, ginger peeling chopping, the chilli chopping, add refined liquid and 5 times of water boils in pot, add silver carp, soya sauce, refined salt, monosodium glutamate, cooking wine boiling 60 minutes, pull the silver carp sabot out, sprinkle thorn tender bud end, chilli silk, shredded ginger;

(1), soya bean, Semen Lablab Album removal of impurities dedusting are merged, at 25 ℃, soak 15 hours, taking-up is rinsed well, drains away the water, stand-by;

(4), yam flour, glutinous rice flour are mixed, put into frying pan slow fire and stir-fry 8 minutes, mix thoroughly with soya bean, Semen Lablab Album, filtrate and water, boil dry in the air cool, admix yellow mould, under 30 ℃, control 80% relative humidity, carry out aerobic fermentation 8 days, the dissolving of salt water and rice wine, toppings are mixed thoroughly, then join in fermentate, then shone sauce 25 days, obtain soya sauce.

Claims

1. the preparation method of tonifying Qi chive silver carp in a temperature is characterized in that comprising the following steps:

(3), by boiling 1.5-3 hour after the Radix Astragali, PERICARPIUM TRICHOSANTHIS, the calyx and receptacle of a persimmon, smoothfruit ventilago root and stem, rush-like bulrush herb, balloonflower root, the root of three-nerved spicebush, lily, rascal, Radix Angelicae Sinensis fragmentation, filter and remove residue, the filtrate ultrafiltration obtains refined liquid;

2. the preparation method of tonifying Qi chive silver carp in temperature according to claim 1, it is characterized in that: described soya sauce is made by following steps:

(4), yam flour, glutinous rice flour are mixed, put into the frying pan slow fire 5-10 minute that stir-fries, mix thoroughly with soya bean, Semen Lablab Album, filtrate and water, boil dry in the air cool, admix yellow mould, under 25-36 ℃, control 60-80% relative humidity, carry out aerobic fermentation 4-9 days, the dissolving of salt water and rice wine, toppings are mixed thoroughly, then join in fermentate, then shone sauce 18-26 days, sterilization obtains soya sauce.