CN104397657A - Marinade for dry braised stinky mandarin fish and method for cooking stinky mandarin fish by using the same - Google Patents
Marinade for dry braised stinky mandarin fish and method for cooking stinky mandarin fish by using the same Download PDFInfo
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- CN104397657A CN104397657A CN201410605242.3A CN201410605242A CN104397657A CN 104397657 A CN104397657 A CN 104397657A CN 201410605242 A CN201410605242 A CN 201410605242A CN 104397657 A CN104397657 A CN 104397657A
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- mandarin fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
A marinade for dry braised stinky mandarin fish is characterized by comprising the ingredients in parts by weight: mountain spring water 55-65, peanuts 2-4, Alpinia officinarum Hance 1.5-3, stinky bean curd 8-12, soy sauce 1.5-3, iodized salt 0.5-2, cinnamon 0.5-1, Cordyceps flowers 1.5-3, mulberry 1.5-3, wild chamomile 1.5-3, anthocyanin from purple sweet potato 1-2, highland barley wine 1.5-3, nutmeg 1.5-3, dried chilli 1-2, carrot seedling 1-2, Moringa seed 1.5-3, shells of pistachios 1.5-3, water extract of Asarum 1-2, water extract of Sedum sarmentosum 1-2, scallion stalk 2-4, grape wine 1.5-3, Lithops 1.5-3, ice cube 4-6, and Pu-erh tea 1.5-3. The stinky mandarin fish is delicious and long in aftertaste, does not have foreign flavour, and has good taste and good health-care functions.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of dry combustion method smelly mandarin fish preserved materials and fire the method for smelly mandarin fish by this preserved materials.
Background technology
Smelly mandarin fish is Han nationality's tradition famous dish, and one of representative of Huizhou City dish, comes from Huizhou Region, Anhui Province (Ji Xian Huangshan, Huizhou City one is with), is popular in Huizhou Area.Shexian County, Huizhou City and Jixi do one of best place of this course, and nowadays Jixi is proposed again the new approach of smelly mandarin fish as the multiple cooking method such as " the smelly mandarin fish of dry pot ", " the smelly mandarin fish in hamburger ", " the good and foul smells mandarin fish of sauce ", " storing fragrant mandarin fish ".Traditional preparation methods is: raw material: mandarin fish 1 tail, about 600 grams, bean curd with odor 2 pieces, ginger splices 10 grams, garlic pieces 20 grams, horse ear green onion 30 grams, rod chilli 30 grams, thick chilli sauce 15 grams, refined salt, pepper powder, cooking wine, white sugar, monosodium glutamate, soy sauce, green onion ginger juice, chilli oil, dry humidogene powder, each appropriate, the salad oil 10000 of fresh soup, caraway, about consume 100 grams;
Method for making:
1) mandarin fish is controlled after slaughtering only, cuts head, tail off, will use refined salt, pepper powder, cooking wine, green onion ginger juice pickled a moment end to end, and then enter cage very hot oven and cook rear heat preservation for standby use.
2) fish body removes spur, and fish meat sheet is become large stretch of, with refined salt, pepper powder, cooking wine, green onion ginger juice pickled a moment, then adds dry fecula and grabs even starching; Bean curd with odor is cut into a brief note; Rod chilli stalk chops carefully.
3) frying pan is put on fire, puts into salad rusting to two three one-tenth heat, gets the fillet of the first-class slurry of a slice, wrap into a bean curd with odor bar, smelly mandarin fish volume green compact, under enter leaching in pot explode to look be golden yellow and ripe time, pull out and drain.
4) pot is kept on file oil, dropping into ginger splices, garlic pieces, horse ear green onion, rod chilli and thick chilli sauce fries fragrant outstanding, mix fresh soup, beat after burning taste material slag need not, under the smelly mandarin fish that enters explode roll up, call in white sugar, soy sauce and monosodium glutamate, add thin starch with humidogene powder after burned taste, drench into chilli oil, off the pot fitly pendulum is coiling centre, again steamed fish head, fish tail are placed in the two ends of paupiette, finally intersperse a little with caraway.
Feature: color and luster glow, tender in outer shortcake, unique flavor.Weak point is that taste is single, and nutrition is also abundant not.
Summary of the invention
Technical problem to be solved by this invention is to provide one to be of high nutritive value, edible safety, the dry combustion method smelly mandarin fish preserved materials of delicious flavour and fire the method for smelly mandarin fish by this preserved materials.
Technical problem to be solved by this invention realizes by the following technical solutions:
The smelly mandarin fish preserved materials of a kind of dry combustion method, it is be made up of the component of following parts by weight: mountain spring water 55-65 part, shelled peanut 2-4 part, galingal 1.5-3 part, bean curd with odor 8-12 part, soy sauce 1.5-3 part, salt compounded of iodine 0.5-2 part, cassia bark 0.5-1 part, cordyceps flower 1.5-3 part, mulberries 1.5-3 part, feverfen 1.5-3 part, purple sweet potato cyanidin 1-2 part, barley wine 1.5-3 part, nutmeg 1.5-3 part, chilli 1-2 part, carrot seedling 1-2 part, Moringa seed 1.5-3 part, happy shell 1.5-3 part, root of Chinese wild ginger water extraction gets 1-2 part, stringy stonecrop water extract 1-2 part, Bulbus Allii Fistulosi 2-4 part, grape wine 1.5-3 part, Lithops pseudotruncatella 1.5-3 part, ice cube 4-6 part, Pu'er tea 1.5-3 part.
The better parts by weight of above-mentioned each component are: mountain spring water 60 parts, 3 parts, shelled peanut, galingal 2 parts, bean curd with odor 10 parts, 2 parts, soy sauce, salt compounded of iodine 1 part, 0.5 part, cassia bark, cordyceps flower 2 parts, mulberries 2 parts, feverfen 2 parts, purple sweet potato cyanidin 1.5 parts, barley wine 2 parts, nutmeg 2 parts, chilli 1.5 parts, carrot seedling 1.5 parts, Moringa seed 2 parts, happy shell 2 parts, root of Chinese wild ginger water extraction gets 1.5 parts, stringy stonecrop water extract 1.5 parts, Bulbus Allii Fistulosi 3 parts, grape wine 2 parts, Lithops pseudotruncatella 2 parts, ice cube 5 parts, Pu'er tea 2 parts.
Another object of the present invention is to provide a kind of method using above-mentioned preserved materials to fire smelly mandarin fish, and step is as follows:
1) get fresh mandarin fish to scale and internal organ, add preserved materials after cleaning and pickle, pickle 50-80 minute;
2) mandarin fish after pickling is entered pot to cook, traditionally method for cooking is fired.
The invention has the beneficial effects as follows: smelly mandarin fish local flavor prepared by the present invention is delicious, aftertaste is dense, free from extraneous odour, mouthfeel is good, there is good health care, selected pure natural plant is the integration of drinking and medicinal herbs food of raw material, its scientific formulation, is processed into through traditional handicraft, is rich in the benefit materials needed for multiple health.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
The smelly mandarin fish preserved materials of a kind of dry combustion method, it is be made up of the component of following parts by weight: mountain spring water 55-65 part, shelled peanut 2-4 part, galingal 1.5-3 part, bean curd with odor 8-12 part, soy sauce 1.5-3 part, salt compounded of iodine 0.5-2 part, cassia bark 0.5-1 part, cordyceps flower 1.5-3 part, mulberries 1.5-3 part, feverfen 1.5-3 part, purple sweet potato cyanidin 1-2 part, barley wine 1.5-3 part, nutmeg 1.5-3 part, chilli 1-2 part, carrot seedling 1-2 part, Moringa seed 1.5-3 part, happy shell 1.5-3 part, root of Chinese wild ginger water extraction gets 1-2 part, stringy stonecrop water extract 1-2 part, Bulbus Allii Fistulosi 2-4 part, grape wine 1.5-3 part, Lithops pseudotruncatella 1.5-3 part, ice cube 4-6 part, Pu'er tea 1.5-3 part.
The better parts by weight of above-mentioned each component are: mountain spring water 60 parts, 3 parts, shelled peanut, galingal 2 parts, bean curd with odor 10 parts, 2 parts, soy sauce, salt compounded of iodine 1 part, 0.5 part, cassia bark, cordyceps flower 2 parts, mulberries 2 parts, feverfen 2 parts, purple sweet potato cyanidin 1.5 parts, barley wine 2 parts, nutmeg 2 parts, chilli 1.5 parts, carrot seedling 1.5 parts, Moringa seed 2 parts, happy shell 2 parts, root of Chinese wild ginger water extraction gets 1.5 parts, stringy stonecrop water extract 1.5 parts, Bulbus Allii Fistulosi 3 parts, grape wine 2 parts, Lithops pseudotruncatella 2 parts, ice cube 5 parts, Pu'er tea 2 parts.
Another object of the present invention is to provide a kind of method using above-mentioned preserved materials to fire smelly mandarin fish, and step is as follows:
1) get fresh mandarin fish to scale and internal organ, add preserved materials after cleaning and pickle, pickle 50-80 minute;
2) mandarin fish after pickling is entered pot to cook, traditionally method for cooking is fired, and drips several ten sesame oil and edible after cooking;
The preparation method of above-mentioned ten sesame oil is: in 50 portions of (weight portion) rapeseed oils, adds tea seed 2 parts, clove leaf 3 parts, chilli seed 2 parts, gingko 5 parts, lemon-grass 3 parts, PERICARPIUM TRICHOSANTHIS 3 parts, murraya paniculataJack 3 parts, akebi 5 parts, 5 parts, the fruit of Chinese magnoliavine, the root of Dahurain angelica 2 parts; Tea seed, clove leaf, chilli seed, gingko, lemon-grass, PERICARPIUM TRICHOSANTHIS, murraya paniculataJack, akebi, the fruit of Chinese magnoliavine and the root of Dahurain angelica being put into pot fries fragrant, then rapeseed oil is heated to fluidized state, puts into and fry fragrant raw material, fried 1-2 minute, cooled and filtered, obtained ten sesame oil.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (3)
1. the smelly mandarin fish preserved materials of dry combustion method, it is characterized in that, it is be made up of the component of following parts by weight: mountain spring water 55-65 part, shelled peanut 2-4 part, galingal 1.5-3 part, bean curd with odor 8-12 part, soy sauce 1.5-3 part, salt compounded of iodine 0.5-2 part, cassia bark 0.5-1 part, cordyceps flower 1.5-3 part, mulberries 1.5-3 part, feverfen 1.5-3 part, purple sweet potato cyanidin 1-2 part, barley wine 1.5-3 part, nutmeg 1.5-3 part, chilli 1-2 part, carrot seedling 1-2 part, Moringa seed 1.5-3 part, happy shell 1.5-3 part, root of Chinese wild ginger water extraction gets 1-2 part, stringy stonecrop water extract 1-2 part, Bulbus Allii Fistulosi 2-4 part, grape wine 1.5-3 part, Lithops pseudotruncatella 1.5-3 part, ice cube 4-6 part, Pu'er tea 1.5-3 part.
2. the smelly mandarin fish preserved materials of a kind of dry combustion method according to claim 1, it is characterized in that, it is be made up of the component of following parts by weight: mountain spring water 60 parts, 3 parts, shelled peanut, galingal 2 parts, bean curd with odor 10 parts, 2 parts, soy sauce, salt compounded of iodine 1 part, 0.5 part, cassia bark, cordyceps flower 2 parts, mulberries 2 parts, feverfen 2 parts, purple sweet potato cyanidin 1.5 parts, barley wine 2 parts, nutmeg 2 parts, chilli 1.5 parts, carrot seedling 1.5 parts, Moringa seed 2 parts, happy shell 2 parts, root of Chinese wild ginger water extraction gets 1.5 parts, stringy stonecrop water extract 1.5 parts, Bulbus Allii Fistulosi 3 parts, grape wine 2 parts, Lithops pseudotruncatella 2 parts, ice cube 5 parts, Pu'er tea 2 parts.
3. use preserved materials described in claim 1 or 2 to carry out firing a method for smelly mandarin fish, it is characterized in that, step is as follows:
1) get fresh mandarin fish to scale and internal organ, add preserved materials after cleaning and pickle, pickle 50-80 minute;
2) mandarin fish after pickling is entered pot to cook, traditionally method for cooking is fired.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410605242.3A CN104397657A (en) | 2014-10-30 | 2014-10-30 | Marinade for dry braised stinky mandarin fish and method for cooking stinky mandarin fish by using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410605242.3A CN104397657A (en) | 2014-10-30 | 2014-10-30 | Marinade for dry braised stinky mandarin fish and method for cooking stinky mandarin fish by using the same |
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| Publication Number | Publication Date |
|---|---|
| CN104397657A true CN104397657A (en) | 2015-03-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410605242.3A Pending CN104397657A (en) | 2014-10-30 | 2014-10-30 | Marinade for dry braised stinky mandarin fish and method for cooking stinky mandarin fish by using the same |
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| Country | Link |
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| CN (1) | CN104397657A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852018A (en) * | 2016-04-06 | 2016-08-17 | 安徽新珠城鱼坊餐饮管理有限公司 | Fire lowering grilled fish marinating material |
| CN106072039A (en) * | 2016-06-28 | 2016-11-09 | 安徽徽滋坊食品贸易有限公司 | A kind of smelly Siniperca chuatsi manufacture method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB190525950A (en) * | 1905-12-13 | 1906-09-13 | Margaret Edwards | Improved Relish or Sauce Preparation. |
| CN1903046A (en) * | 2005-07-30 | 2007-01-31 | 孙义国 | Method for pickling mandarin fish |
| CN102871151A (en) * | 2012-10-17 | 2013-01-16 | 安徽省农业科学院农产品加工研究所 | Manufacturing method of mandarin fish product |
| CN104000151A (en) * | 2014-05-19 | 2014-08-27 | 安徽珍味奇调味食品有限公司 | Seasoning for meat and preparation method thereof |
| CN104000153A (en) * | 2014-05-19 | 2014-08-27 | 安徽珍味奇调味食品有限公司 | Porphyra and osmanthus fragrans nutritional seasoning |
-
2014
- 2014-10-30 CN CN201410605242.3A patent/CN104397657A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB190525950A (en) * | 1905-12-13 | 1906-09-13 | Margaret Edwards | Improved Relish or Sauce Preparation. |
| CN1903046A (en) * | 2005-07-30 | 2007-01-31 | 孙义国 | Method for pickling mandarin fish |
| CN102871151A (en) * | 2012-10-17 | 2013-01-16 | 安徽省农业科学院农产品加工研究所 | Manufacturing method of mandarin fish product |
| CN104000151A (en) * | 2014-05-19 | 2014-08-27 | 安徽珍味奇调味食品有限公司 | Seasoning for meat and preparation method thereof |
| CN104000153A (en) * | 2014-05-19 | 2014-08-27 | 安徽珍味奇调味食品有限公司 | Porphyra and osmanthus fragrans nutritional seasoning |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852018A (en) * | 2016-04-06 | 2016-08-17 | 安徽新珠城鱼坊餐饮管理有限公司 | Fire lowering grilled fish marinating material |
| CN106072039A (en) * | 2016-06-28 | 2016-11-09 | 安徽徽滋坊食品贸易有限公司 | A kind of smelly Siniperca chuatsi manufacture method |
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Application publication date: 20150311 |
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| RJ01 | Rejection of invention patent application after publication |