CN103431446B - Method for cooking chive silver carp capable of warming middle warmer and tonifying qi - Google Patents
Method for cooking chive silver carp capable of warming middle warmer and tonifying qi Download PDFInfo
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- CN103431446B CN103431446B CN201310345683.XA CN201310345683A CN103431446B CN 103431446 B CN103431446 B CN 103431446B CN 201310345683 A CN201310345683 A CN 201310345683A CN 103431446 B CN103431446 B CN 103431446B
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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
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 to come off, and has effect of invigorating the spleen tonifying Qi, Wen Zhongnuan stomach, heat radiation, 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, Wu Fa, 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 is just to provide the preparation method of the fragrant peppery catfish of a kind of fermented soya bean that whet the appetite.
The present invention is achieved by the following technical solutions:
A preparation method for tonifying Qi chive silver carp in temperature, comprises the following steps:
(1), following raw materials in part by weight is taken: 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 made up 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), by silver carp remove fish scale and cut fish belly open and empty internal organ and clean, fish cuts wide willow leaf flower cutter with it, puts into the saline solution bubble 1-2 hour only that concentration is 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, filtrate ultrafiltration obtains exquisite liquid;
(4), thorn tender bud blanching 3-5 minute drains away the water simple stage property, caraway cleans simple stage property, ginger peeling chopping, chilli chopping, refined liquid and 3-5 times of water boil is added in pot, add silver carp, soya sauce, refined salt, monosodium glutamate, cooking wine boiling 25-60 minute, pull silver carp sabot out, sprinkle thorn tender bud end, chilli silk, shredded ginger;
(5), chive segment added honey mix thoroughly, remove soup in pot, put into sesame oil, when burning to four to fifty percent heat, drop into onion parts and stir-fry before stewing fried, when oil temperature reaches hundred per cent heat, pull out onion parts need not, scallion oil in pot to be watered equably in dish with it fish, sprinkles caraway last.
The preparation method of tonifying Qi chive silver carp in described temperature, described soya sauce is obtained by following steps:
(1), by soya bean, Semen Lablab Album removal of impurities dedusting merge, soak 12-18 hour at 10-25 DEG C, 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), by sesame pulverize, mix with amomum powder, zanthoxylum powder, put into frying pan and fry fragrant toppings;
(4), by yam flour, glutinous rice flour mixing, put into frying pan slow fire to stir-fry 5-10 minute, mix thoroughly with soya bean, Semen Lablab Album, filtrate and water, boil dry in the air cool, admix yellow mould, at 25-36 DEG C, control 60-80% relative humidity, carry out aerobic fermentation 4-9 days, salt water-soluble solution and rice wine, toppings are mixed thoroughly, then join in fermentate, then carry out solarization sauce 18-26 days, obtain soya sauce.
Advantage of the present invention is:
1, the present invention obtains the fresh and tender delicate fragrance of silver carp, and entrance is smooth, increases appetite.
2, the present invention fills a prescription and adopts herb liquid boiling, make it increase health care, the Radix Astragali has invigorating qi for strengthening superficies, the effect of warm spleen nourishing the stomach, smoothfruit ventilago root and stem has tonifying Qi and blood, strong muscles and bones effect, the root of three-nerved spicebush has the reason flesh that induces sweat, wide in the effect of pleasant, antibacterial step-down; Self-control soya sauce adds the composition such as flower bud of Japanese apricot, hispid fig root, Lysimachia sikokiana, make to have strengthening the spleen and tonifying the lung, promoting the circulation of qi dampness removing, fat-reducing and beauty, nourishing Yin and promoting production of body fluid, to help digest, increase sesame, the seasoning of fructus amomi flavouring, make silver carp deliciousness nutritious.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated:
A preparation method for tonifying Qi chive silver carp in temperature, comprises the following steps:
(1), following raw materials in part by weight is taken: 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 made up 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), by silver carp remove fish scale and cut fish belly open and empty internal organ and clean, fish cuts wide willow leaf flower cutter with it, puts into the saline solution bubble 2 hours only that concentration is 5%, 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, filtrate ultrafiltration obtains exquisite liquid;
(4), thorn tender bud blanching 4 minutes simple stage propertys that drain away the water, caraway cleans simple stage property, ginger peeling chopping, chilli chopping, refined liquid and 5 times of water boils are added in pot, add silver carp, soya sauce, refined salt, monosodium glutamate, cooking wine boiling 60 minutes, pull silver carp sabot out, sprinkle thorn tender bud end, chilli silk, shredded ginger;
(5), chive segment added honey mix thoroughly, remove soup in pot, put into sesame oil, when burning to four to fifty percent heat, drop into onion parts and stir-fry before stewing fried, when oil temperature reaches hundred per cent heat, pull out onion parts need not, scallion oil in pot to be watered equably in dish with it fish, sprinkles caraway last.
The preparation method of tonifying Qi chive silver carp in described temperature, described soya sauce is obtained by following steps:
(1), by soya bean, Semen Lablab Album removal of impurities dedusting merge, soak 15 hours at 25 DEG C, 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), by sesame pulverize, mix with amomum powder, zanthoxylum powder, put into frying pan and fry fragrant toppings;
(4), by yam flour, glutinous rice flour mixing, put into frying pan slow fire to stir-fry 8 minutes, mix thoroughly with soya bean, Semen Lablab Album, filtrate and water, boil dry in the air cool, admix yellow mould, at 30 DEG C, control 80% relative humidity, carry out aerobic fermentation 8 days, salt water-soluble solution and rice wine, toppings are mixed thoroughly, then join in fermentate, then carry out solarization sauce 25 days, obtain soya sauce.
Claims (2)
1. the preparation method of tonifying Qi chive silver carp in temperature, is characterized in that comprising the following steps:
(1), following raw materials in part by weight is taken: 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 made up 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), by silver carp remove fish scale and cut fish belly open and empty internal organ and clean, fish cuts wide willow leaf flower cutter with it, puts into the saline solution bubble 1-2 hour only that concentration is 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, filtrate ultrafiltration obtains refined liquid;
(4), thorn tender bud blanching 3-5 minute drains away the water simple stage property, caraway cleans simple stage property, ginger peeling chopping, chilli chopping, refined liquid and 3-5 times of water boil is added in pot, add silver carp, soya sauce, refined salt, monosodium glutamate, cooking wine boiling 25-60 minute, pull silver carp sabot out, sprinkle thorn tender bud end, chilli silk, shredded ginger;
(5), chive segment added honey mix thoroughly, remove soup in pot, put into sesame oil, when burning to four to fifty percent heat, drop into onion parts and stir-fry before stewing fried, when oil temperature reaches hundred per cent heat, pull out onion parts need not, scallion oil in pot to be watered equably in dish with it fish, sprinkles caraway last.
2. the preparation method of tonifying Qi chive silver carp in temperature according to claim 1, is characterized in that: described soya sauce is obtained by following steps:
(1), by soya bean, Semen Lablab Album removal of impurities dedusting merge, soak 12-18 hour at 10-25 DEG C, 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), by sesame pulverize, mix with amomum powder, zanthoxylum powder, put into frying pan and fry fragrant toppings;
(4), by yam flour, glutinous rice flour mixing, put into frying pan slow fire to stir-fry 5-10 minute, mix thoroughly with soya bean, Semen Lablab Album, filtrate and water, boil dry in the air cool, admix yellow mould, at 25-36 DEG C, control 60-80% relative humidity, carry out aerobic fermentation 4-9 days, salt water-soluble solution and rice wine, toppings are mixed thoroughly, then join in fermentate, then carry out solarization sauce 18-26 days, namely sterilization obtains soya sauce.
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| CN103932228A (en) * | 2014-03-12 | 2014-07-23 | 安徽金鹰农业科技有限公司 | Sour silver carp and preparation method thereof |
| CN104366607A (en) * | 2014-11-28 | 2015-02-25 | 于华华 | Catfish soup with lactation promotion function and preparation method |
| CN105725157A (en) * | 2016-04-06 | 2016-07-06 | 安徽新珠城鱼坊餐饮管理有限公司 | Roasted fish stewing sauce capable of preventing pot sticking |
| CN106307404A (en) * | 2016-08-18 | 2017-01-11 | 姜敏 | Eel seasoning marinade and manufacture method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1340313A (en) * | 2000-08-30 | 2002-03-20 | 周建洪 | Formular of Renshen-Baibao chicken and its cooking technology |
| CN101444308A (en) * | 2007-11-27 | 2009-06-03 | 天津市中英保健食品有限公司 | Method for preparing silver carp food |
| CN102396735A (en) * | 2010-09-19 | 2012-04-04 | 王清 | Novel preparation method of scallion oil topmouth culter |
| CN102450696A (en) * | 2010-10-21 | 2012-05-16 | 江苏嘉安食品有限公司 | Processing method of canned chub |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1340313A (en) * | 2000-08-30 | 2002-03-20 | 周建洪 | Formular of Renshen-Baibao chicken and its cooking technology |
| CN101444308A (en) * | 2007-11-27 | 2009-06-03 | 天津市中英保健食品有限公司 | Method for preparing silver carp food |
| CN102396735A (en) * | 2010-09-19 | 2012-04-04 | 王清 | Novel preparation method of scallion oil topmouth culter |
| CN102450696A (en) * | 2010-10-21 | 2012-05-16 | 江苏嘉安食品有限公司 | Processing method of canned chub |
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