CN105454894A - Chashao corbicula fluminea preparation method - Google Patents
Chashao corbicula fluminea preparation method Download PDFInfo
- Publication number
- CN105454894A CN105454894A CN201410331450.9A CN201410331450A CN105454894A CN 105454894 A CN105454894 A CN 105454894A CN 201410331450 A CN201410331450 A CN 201410331450A CN 105454894 A CN105454894 A CN 105454894A
- Authority
- CN
- China
- Prior art keywords
- parts
- species
- fresh water
- small clam
- clam living
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a Chashao corbicula fluminea preparation method, which comprises: (1) washing corbicula fluminea meat, squeezing out water, adding spices, and sousing for spare; (2) placing pig mesentery on the bottom, coating allium fistulosum-capsicum annuum oil, spreading a chicken-shrimp paste by using egg white, sprinkling ham particles, uniformly sprinkling the soused corbicula fluminea meat, and packing into a cuboid; (3) wrapping soybean milk skin coated with egg white outside the cuboid, placing into an iron wire net, placing into an oven, and baking until both surfaces are golden; (4) taking out, removing the iron wire net, cutting, loading into a dish, adding sesame oil, stirring with a sweet fermented flour paste, zanthoxylum bungeanum-salt and huagucong so as to eat, or placing the cuboid wrapped by the soybean milk skin coated with egg white in the step (3) into a steamer, steaming to achieve a cooked state, taking out, cooling to a room temperature, carrying out sealing packaging by using a plastic bag, placing into a rapid-freezing chamber, and carrying out rapid freezing, wherein the raw materials comprise, by weight, 50-100 parts of corbicula fluminea meat, 400-500 parts of chicken-shrimp paste, 1-3 parts of pig mesentery, 10-20 parts of cooked ham particles, 3-6 parts of soybean milk skin, 3-6 parts of egg white, 6-10 parts of huagucong, 7-12 parts of salt, 7-12 parts of monosodium glutamate, 5-20 parts of allium fistulosum-capsicum annuum oil, 5-20 parts of sesame oil, 5-20 parts of cooking wine, 5-20 parts of dark soysauce, 10-20 parts of sweet fermented flour paste, and 10-20 parts of starch.
Description
Technical field
The present invention relates to field of food, be specifically related to the preparation method of a kind of roast pork a species of small clam living in fresh water side.
Background technology
Corbicula fluminea, has another name called flat spiral shell.Originate in freshwater lake river.It is cold in nature, sweet-salty, nontoxic, not only nutritious, and delicious flavour, containing several amino acids, nourishes the very high a herb of medical value: protect liver improving eyesight, preventing phlegm from forming and stopping coughing, appetizing is relieved the effect of alcohol, reducing fever and causing diuresis dries poison especially.
Because Corbicula fluminea has above-mentioned excellent health properties, through the ages, be subject to heat to hold in both hands always.According to the record such as Song dynasty " smooth hard will ", " record of Chen's row ", at that time " visitor traveller thinks meal day ".Local common people are especially as the delicacies of dietotherapy of going with rice or bread.Over nearly 30 years, Corbicula fluminea heat has been risen in Japan, Korea S, except directly doing except food materials, also for extracting medicinal a species of small clam living in fresh water juice, processing and seasoning product a species of small clam living in fresh water essence etc.Directly do food materials with Corbicula fluminea, be all generally stew to eat, this eating method is comparatively dull, and can only eat in the Corbicula fluminea place of production (because the Corbicula fluminea taste after freezing is bad).And Corbicula fluminea is added other batchings and make main dishes and pastries, then by its quick-frozen, the local flavor of Corbicula fluminea can not only be kept, again easy storage and transport, also not see such main dishes and pastries so far.Hongchehu Lake, with its good ecology and water quality, has become the major production base of Corbicula fluminea, allows this delicious food with nutrition and health care effect can enter the dining table of the common people, enriches the material life of people, and this is the one pursuit of food service industry technological staff.
Summary of the invention
The technical problem to be solved in the present invention is to provide the preparation method of a kind of roast pork a species of small clam living in fresh water side, and making take Corbicula fluminea as the dish of primary raw material, can come into huge numbers of families, for people provide delicious while, send to nutrition and health care.
The present invention is achieved through the following technical solutions:
A preparation method for roast pork a species of small clam living in fresh water side, comprises the steps:
(1) cleaned by a species of small clam living in fresh water meat, after extracting moisture, flavouring material is pickled stand-by;
(2) spread green onion green pepper oil at the bottom of pig net lubricating pad, egg is made upper chicken shrimp and is stuck with paste, and sprinkles ham end, then sprinkles a species of small clam living in fresh water meat pickled uniformly, be bundled into rectangle;
(3) outside wraps the skin of soya-bean milk smearing egg again, puts it in iron wire network, then puts into baking oven and bake to two sides golden yellow;
(4) take out, fork de-iron silk network, changes cutter sabot and drenches sesame oil, mix sweet fermented flour sauce, the spiced salt, flower-drum green onion and edible, or step (3) outside is wrapped the material of the skin of soya-bean milk smearing egg, put into food steamer to cook, take out after being cooled to room temperature, pack with plastic bag sealing, put into the quick-frozen of quick-frozen room, when needing edible, take out behind quick-frozen room and thaw putting into food steamer, again by step (3) and step (4) operation and edible after thawing;
By weight, described a species of small clam living in fresh water meat is 50-100 part, and chicken shrimp sticks with paste 400-500 part, pig net oil 1-3 part, cooked ham end 10-20 part, skin of soya-bean milk 3-6 part, egg 3-6 part, flower-drum green onion 6-10 part, salt, monosodium glutamate 7-12 part, green onion green pepper oil, sesame oil, cooking wine, red soup soy sauce 5-20 part, sweet fermented flour sauce 10-20 part, starch 10-20 part.
Further preferred version is, by weight, described a species of small clam living in fresh water meat is 100 parts, and chicken shrimp sticks with paste 500 parts, pig net oil 1 part, 20 parts, cooked ham end, 4 parts, the skin of soya-bean milk, egg 4 parts, flower-drum green onion 10 parts, salt, monosodium glutamate 10 parts, green onion green pepper oil, sesame oil, cooking wine, 10 parts, red soup soy sauce, sweet fermented flour sauce 20 parts, starch 20 parts.
Described step (1) condiment is salt 8-10 part, soy sauce 10-20 part, monosodium glutamate 8-10 part, cooking wine 10-15 part.
The roasting in-furnace temperature of described step (3) is 150-200 DEG C.
The present invention compared with prior art, has following obviously advantage:
One, roast pork a species of small clam living in fresh water side of the present invention is after step (4) sizing, both on-the-spot sabot directly can eat, and also can be carried out quick-frozen packaging, and took out when needs are edible, by the operation of step (4) method, obtains manufactured goods.The quick-frozen package that the present invention obtains, facilitates transport and preserves, and facilitates people simultaneously and can taste delicious food equally when not carrying out so much making step and standby a lot of raw material, enjoying life.
Two, a species of small clam living in fresh water meat, chicken shrimp is stuck with paste, ham is last etc. is made fillings as primary raw material by the present invention, with salt, soy sauce, monosodium glutamate as flavoring, after being steamed into type, sprinkle sweet fermented flour sauce again, flower-drum green onion is tasty, from pulp furnish, sesame a species of small clam living in fresh water steak nutrient that the present invention makes enriches, and has good health-care effect.
Detailed description of the invention
embodiment 1
By weight, getting a species of small clam living in fresh water meat is 50 parts, and chicken shrimp sticks with paste 400 parts, pig net oil 1 part, 20 parts, cooked ham end, 4 parts, the skin of soya-bean milk, egg 4 parts, flower-drum green onion 10 parts, salt, monosodium glutamate 10 parts, green onion green pepper oil, sesame oil, cooking wine, 10 parts, red soup soy sauce, sweet fermented flour sauce 20 parts, starch 20 parts.
(1) cleaned by a species of small clam living in fresh water meat, after extracting moisture, flavouring material is pickled stand-by;
(2) spread green onion green pepper oil at the bottom of pig net lubricating pad, egg is made upper chicken shrimp and is stuck with paste, and sprinkles ham end, then sprinkles a species of small clam living in fresh water meat pickled uniformly, be bundled into rectangle;
(3) outside wraps the skin of soya-bean milk smearing egg again, puts it in iron wire network, then puts into baking oven and bake to two sides golden yellow;
(4) take out, fork de-iron silk network, changes cutter sabot and drenches sesame oil, mix sweet fermented flour sauce, the spiced salt, flower-drum green onion and edible, or the material of the skin of soya-bean milk smearing egg is wrapped in step (3) outside, put into food steamer and cook, after taking-up is cooled to room temperature, pack with plastic bag sealing, put into the quick-frozen of quick-frozen room.
embodiment 2
By weight, getting a species of small clam living in fresh water meat is 70 parts, and chicken shrimp sticks with paste 450 parts, pig net oil 1 part, 20 parts, cooked ham end, 4 parts, the skin of soya-bean milk, egg 4 parts, flower-drum green onion 10 parts, salt, monosodium glutamate 10 parts, green onion green pepper oil, sesame oil, cooking wine, 10 parts, red soup soy sauce, sweet fermented flour sauce 20 parts, starch 20 parts.
(1) cleaned by a species of small clam living in fresh water meat, after extracting moisture, flavouring material is pickled stand-by;
(2) spread green onion green pepper oil at the bottom of pig net lubricating pad, egg is made upper chicken shrimp and is stuck with paste, and sprinkles ham end, then sprinkles a species of small clam living in fresh water meat pickled uniformly, be bundled into rectangle;
(3) outside wraps the skin of soya-bean milk smearing egg again, puts it in iron wire network, then puts into baking oven and bake to two sides golden yellow;
(4) take out, fork de-iron silk network, changes cutter sabot and drenches sesame oil, mix sweet fermented flour sauce, the spiced salt, flower-drum green onion and edible, or the material of the skin of soya-bean milk smearing egg is wrapped in step (3) outside, put into food steamer and cook, after taking-up is cooled to room temperature, pack with plastic bag sealing, put into the quick-frozen of quick-frozen room.
Embodiment 3
By weight, getting a species of small clam living in fresh water meat is 100 parts, and chicken shrimp sticks with paste 500 parts, pig net oil 1 part, 20 parts, cooked ham end, 4 parts, the skin of soya-bean milk, egg 4 parts, flower-drum green onion 10 parts, salt, monosodium glutamate 10 parts, green onion green pepper oil, sesame oil, cooking wine, 10 parts, red soup soy sauce, sweet fermented flour sauce 20 parts, starch 20 parts.
(1) cleaned by a species of small clam living in fresh water meat, after extracting moisture, flavouring material is pickled stand-by;
(2) spread green onion green pepper oil at the bottom of pig net lubricating pad, egg is made upper chicken shrimp and is stuck with paste, and sprinkles ham end, then sprinkles a species of small clam living in fresh water meat pickled uniformly, be bundled into rectangle;
(3) outside wraps the skin of soya-bean milk smearing egg again, puts it in iron wire network, then puts into baking oven and bake to two sides golden yellow;
(4) take out, fork de-iron silk network, changes cutter sabot and drenches sesame oil, mix sweet fermented flour sauce, the spiced salt, flower-drum green onion and edible, or the material of the skin of soya-bean milk smearing egg is wrapped in step (3) outside, put into food steamer and cook, after taking-up is cooled to room temperature, pack with plastic bag sealing, put into the quick-frozen of quick-frozen room.
Claims (5)
1. a preparation method for roast pork a species of small clam living in fresh water side, is characterized in that comprising the steps:
(1) cleaned by a species of small clam living in fresh water meat, after extracting moisture, flavouring material is pickled stand-by;
(2) spread green onion green pepper oil at the bottom of pig net lubricating pad, egg is made upper chicken shrimp and is stuck with paste, and sprinkles ham end, then sprinkles a species of small clam living in fresh water meat pickled uniformly, be bundled into rectangle;
(3) outside wraps the skin of soya-bean milk smearing egg again, puts it in iron wire network, then puts into baking oven and bake to two sides golden yellow;
(4) take out, fork de-iron silk network, changes cutter sabot and drenches sesame oil, mixes sweet fermented flour sauce, the spiced salt, flower-drum green onion eat, or the material of the skin of soya-bean milk smearing egg is wrapped in step (3) outside, put into food steamer and cook, pack with plastic bag sealing, put into the quick-frozen of quick-frozen room.
2. the preparation method of a kind of roast pork a species of small clam living in fresh water side as claimed in claim 1, it is characterized in that: by weight, described a species of small clam living in fresh water meat is 50-100 part, chicken shrimp sticks with paste 400-500 part, pig net oil 1-3 part, cooked ham end 10-20 part, skin of soya-bean milk 3-6 part, egg 3-6 part, flower-drum green onion 6-10 part, salt, monosodium glutamate 7-12 part, green onion green pepper oil, sesame oil, cooking wine, red soup soy sauce 5-20 part, sweet fermented flour sauce 10-20 part, starch 10-20 part.
3. the preparation method of a kind of roast pork a species of small clam living in fresh water side as claimed in claim 1 or 2, it is characterized in that: by weight, described a species of small clam living in fresh water meat is 100 parts, chicken shrimp sticks with paste 500 parts, pig net oil 1 part, 20 parts, cooked ham end, 4 parts, the skin of soya-bean milk, egg 4 parts, flower-drum green onion 10 parts, salt, monosodium glutamate 10 parts, green onion green pepper oil, sesame oil, cooking wine, 10 parts, red soup soy sauce, sweet fermented flour sauce 20 parts, starch 20 parts.
4. the preparation method of a kind of roast pork a species of small clam living in fresh water side as claimed in claim 1, is characterized in that: described step (1) condiment is salt 8-10 part, soy sauce 10-20 part, monosodium glutamate 8-10 part, cooking wine 10-15 part.
5. the preparation method of a kind of roast pork a species of small clam living in fresh water side as claimed in claim 1, is characterized in that: the roasting in-furnace temperature of described step (3) is 150-200 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410331450.9A CN105454894A (en) | 2014-07-14 | 2014-07-14 | Chashao corbicula fluminea preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410331450.9A CN105454894A (en) | 2014-07-14 | 2014-07-14 | Chashao corbicula fluminea preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105454894A true CN105454894A (en) | 2016-04-06 |
Family
ID=55593457
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410331450.9A Pending CN105454894A (en) | 2014-07-14 | 2014-07-14 | Chashao corbicula fluminea preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105454894A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262028A (en) * | 2016-08-08 | 2017-01-04 | 梁晓 | A kind of acid meat Folium Musae burns the sub-formula of Corbicula aurea Heude |
-
2014
- 2014-07-14 CN CN201410331450.9A patent/CN105454894A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262028A (en) * | 2016-08-08 | 2017-01-04 | 梁晓 | A kind of acid meat Folium Musae burns the sub-formula of Corbicula aurea Heude |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101999705B (en) | Fish food and making method thereof | |
| CN102008084B (en) | Ultrahigh-pressure low-temperature sterilization method for processed meat product and application thereof | |
| CN104757596B (en) | A kind of processing method of roasted egg | |
| CN102068002A (en) | Meat dish food and manufacture method thereof | |
| JP2003038105A (en) | Ready-to-serve food set | |
| CN102028248B (en) | Stewed sirloin and preparation method thereof | |
| CN104323218A (en) | Production of special flavor chili sauce | |
| CN101869239B (en) | Production method of instant sea cucumber rice | |
| CN102511831A (en) | Production method for flavoured beef jerky | |
| CN107594477A (en) | A kind of processing method of Steamed Fish Head with Diced Hot Red Peppers sauce | |
| CN105167007A (en) | Processing technology of ready-to-eat fragrant marinated crayfish canned foods capable of being preserved at normal atmospheric temperature | |
| CN102669759A (en) | Production method of frozen conditioning dish | |
| CN111567742A (en) | Making method of Sichuan-style rice dumplings with steamed pork with rice flour | |
| CN114343133A (en) | Making process of roast duck with crisp bone | |
| CN105767921A (en) | Making method for cured roast duck neck | |
| CN107125642A (en) | One kind can the fragrant halogen cray instant leisure food processing technology of normal temperature preservation | |
| CN111264629A (en) | Instant pork blood ball food | |
| KR101791630B1 (en) | green onion flavor sauce and its manufacturing method | |
| CN111264628A (en) | Conveniently processed pork blood ball and preparation method thereof | |
| CN104905294A (en) | Pickled chilli chicken giblets with Tujia flavor | |
| CN104082756A (en) | Hetian roast whole lamb and making method thereof | |
| KR101846435B1 (en) | Manufacturing method of ready to heat steamed galbi, ready to heat steamed galbi using the same and ready to cook steamed galbi | |
| CN105454894A (en) | Chashao corbicula fluminea preparation method | |
| KR101695178B1 (en) | Instant frozen starch noodle mixed with meat and vegetables | |
| CN112136851A (en) | Preserved juice meat and golden silk crispy pie and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160406 |