CN106616523A

CN106616523A - Preparation method of steamed fish head with diced hot red peppers

Info

Publication number: CN106616523A
Application number: CN201610873700.0A
Authority: CN
Inventors: 徐永兰
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-10-08
Filing date: 2016-10-08
Publication date: 2017-05-10

Abstract

The invention discloses a preparation method of a steamed fish head with diced hot red peppers. The preparation method comprises the following steps of step I, taking a spotted silver carp of 5-7 jin, 20g of spring onions, 20g of chopped garlic, 15g of hot red peppers, 20g of fresh ginger, 20ml of cooking wine, 10g of foeniculum vulgare, 5g of lemons, 15g of crystal sugar, 50ml of a soy sauce, 20ml of white vinegar and 40g of pork; step II, removing the carp tail of the taken spotted silver carp, using the fish head of the taken spotted silver carp, removing gills from the fish head, removing fish scales from the carp flesh segment next to the fish head, and removing residues in the carp chest; step III, thoroughly cleaning the fish head, splitting the cleaned fish head to form two connected parts, putting the connected parts in a pot, pouring the cooking wine to the pot, and uniformly applying the inner parts and the outer parts of the connected parts with 15g of salt for preserving; step IV, cutting the fresh ginger into slices, putting the ginger slices into a platter, and putting the fish head on the fresh ginger; step V, uniformly mixing and stirring the hot red peppers, the foeniculum vulgare, the lemons, the crystal sugar, the soy sauce, the white vinegar and the pork to obtain a mixture, and sprinkling the mixture to the fish head; step VI, sprinkling chopped green onions to the fish head, and putting the fish head into a steaming pot for cooking; and step VII, adding 20g of oleum sesami so as to obtain finished products. The steamed fish head with diced hot red peppers is simple in technology and balanced in nutrients, and has the characteristics that the tast is good, and industrial and standardized production can be realized.

Description

A kind of preparation method of Steamed Fish Head with Diced Hot Red Peppers

Technical field

The present invention relates to a kind of preparation method of Steamed Fish Head with Diced Hot Red Peppers, belongs to field of cooking techniques.

Background technology

Fish head has nutrition height, features good taste, rich in lecithin and unsaturated fatty acid needed by human；It is to reducing blood Fat, brain-strengthening and slow down aging are beneficial to, and contribute to strengthening male's sexual, beneficial to reduction blood fat, brain-strengthening and slow down aging Etc.；There are various ways, such as husky nest fish head, husky nest green pepper juice fish head pot, pot fish head cloud pot, Steamed Fish Head with Diced Hot Red Peppers, wherein, most affect Still the Steamed Fish Head with Diced Hot Red Peppers of power.The source of Steamed Fish Head with Diced Hot Red Peppers, it is stated that can trace back between Qing Dynasty Yongzheng year, anti-clear scholar Huang Zongxian is because of text Avoid " literary inquisition " and run away.By way of a little rural area in Hunan on road, the man of peasant household in a poverty is lodged, farmer is from pond A big head is caught back, peasant woman is just used for cooking hospitality Huang Zongxian, and after fish is cleaned, the flesh of fish puts salt and boils soup, then with from the peppery of family property Green pepper mince after with fish head with steaming, be not desired to Huang Zongxian and eaten feel very delicious, it is impossible to forget；Thing is put down after going home, and just allows a kitchen to be incited somebody to action This course is improved, and then be there has been " Steamed Fish Head with Diced Hot Red Peppers " of today, and becomes the representative that Hunan cuisine steams dish.

Hunan dish abbreviation Hunan cuisine, it is with a long history, of long standing and well established, progressively develop into it is quite well-known where the style of cooking, be One of Chinese eight big (Zhejiang dish, Jiangsu cuisine, Hunan cuisine, Sichuan cuisine, Fujian cuisine, Guangdong dishes, Anhui cuisine, Shandong cuisine) styles of cooking.Wherein, " Steamed Fish Head with Diced Hot Red Peppers " is near Well received Hunan cuisine new varieties, unique flavor over year, enjoy great prestige China and foreign countries.But Hunan cuisine industry still faces many asking in evolution Topic, most prominent some bottleneck problems are that Hunan cuisine processing is not implemented scale, standardization and industrialized production.As traditional dish Meat and fish dishes, Hunan cuisine as other Chinese food and beverages, only with now doing the mode production and sales now sold, manufacture method and product special flavour it is equal because People and it is different, without unified standard, it is impossible to ensure flavor quality, meanwhile, the sanitary condition of processing environment is poor, edible safety Also cannot make us trusting, this problem seriously constrains Hunan cuisine and spreads to ordinary consumer family, and industry size further grows Also it is very difficult.For this reason, it may be necessary to a kind of new technical scheme is invented, the problem that prior art comprehensive can be overcome to exist.

The content of the invention

The present invention is exactly in view of the shortcomings of the prior art, there is provided a kind of preparation method of Steamed Fish Head with Diced Hot Red Peppers, to improve this The purpose of the local flavor, fresh-keeping quality and standardized production of one typical Hunan cuisine, is easy to spread to ordinary consumer family, meets Actual demand.

To solve the above problems, the technical solution used in the present invention is as follows：

A kind of preparation method of Steamed Fish Head with Diced Hot Red Peppers, comprises the following steps：

Step one, by each raw material taken as below：Take flower company, Herba Alii fistulosi 20g, garlic powder 20g, Capsicum tetragonum 15g, the life of 5-7 jin Rhizoma Zingiberis Recens 20g, cooking wine 20ml, meat or fish perfume 10g, Fructus Citri Limoniae 5g, crystal sugar 15g, soy sauce 50ml, white vinegar 20ml and leaf fat 40g；

Step 2, flower in step one is even removed into fish tail use fish head, and fish head is removed into the cheek, remove next section of flesh of fish of fish head Fish scale, the residue in fish thorax is removed；

Step 3, the fish head obtained in step 2 is cleaned up after rive to form connected two halves, be put in basin and pour material into Wine and inside and outside applied pickling is carried out with salt 15g；

Step 4, Rhizoma Zingiberis Recenss are thinly sliced it is placed in serving dish, then the fish head processed through step 3 is placed on into life Jiang Shang；

Step 5, the Capsicum tetragonum in step one, meat or fish perfume, Fructus Citri Limoniae, crystal sugar, soy sauce, white vinegar and leaf fat are mixed it is equal Drench on the fish head processed through step 4 after even；

Step 6, Flos Allii Fistulosi is sprinkled on the fish head processed through step 5, then the serving dish for holding fish head is put into into steamer Inside carry out steaming and decocting；

Step 7, toward on the fish head after step 6 steaming and decocting add 20g Oleum Sesami, you can obtain finished product Steamed Fish Head with Diced Hot Red Peppers.

Used as the improvement of above-mentioned technical proposal, fish head will rive from centre in step 3, and salting period is 1 hour.

Used as the improvement of above-mentioned technical proposal, the Flos Allii Fistulosi in step 6 includes that the Herba Alii fistulosi of chopping is first stirred with garlic powder, Capsicum tetragonum Mix uniform, add other adjuvant stirrings.

Used as the improvement of above-mentioned technical proposal, digestion time is 20 minutes in step 6.

Used as the improvement of above-mentioned technical proposal, the mode of the Oleum Sesami added in step 7 is spiral sprinkling.

Compared with prior art, the implementation result of the present invention is as follows for the present invention：

A kind of preparation method of Steamed Fish Head with Diced Hot Red Peppers of the present invention, process is simple, nutrition are balanced and with splendid mouth Taste, the features such as can realize industrialization, standardized production, solves the problems, such as that general prefabricated conditioning dish freshness date is too short, is Hunan The further development of dish provides brand-new approach.

Specific embodiment

Below in conjunction with specific embodiments illustrating present disclosure.

Specific embodiment 1：

A kind of preparation method of Steamed Fish Head with Diced Hot Red Peppers, comprises the following steps described in the present embodiment：

Step one, by each raw material taken as below：

Take flower company, Herba Alii fistulosi 20g, garlic powder 20g, Capsicum tetragonum 15g, Rhizoma Zingiberis Recenss 20g, cooking wine 20ml, meat or fish perfume 10g, the lemon of 5-7 jin Lemon 5g, crystal sugar 15g, soy sauce 50ml, white vinegar 20ml and leaf fat 40g；

Step 2,

By flower in step one, even removing fish tail uses fish head, and fish head is gone into the cheek, removes the fish scale of the next section of flesh of fish of fish head, Residue in fish thorax is removed；

Step 3,

Rive to form connected two halves after the fish head obtained in step 2 is cleaned up, be put in basin pour into cooking wine and Inside and outside applied pickling is carried out with salt 15g；

Step 4,

Rhizoma Zingiberis Recenss are thinly sliced and is placed in serving dish, then the fish head processed through step 3 is placed on Rhizoma Zingiberis Recenss；

Step 5,

To drench after Capsicum tetragonum in step one, meat or fish perfume, Fructus Citri Limoniae, crystal sugar, soy sauce, white vinegar and leaf fat mixing and stirring On the fish head of step 4 process；

Step 6,

Flos Allii Fistulosi is sprinkled on the fish head processed through step 5, then the serving dish for holding fish head is put in steamer is steamed Boil；

Step 7,

20g Oleum Sesami is added toward on the fish head after step 6 steaming and decocting, you can obtain finished product Steamed Fish Head with Diced Hot Red Peppers.

Specifically, fish head will rive from centre in one, step 3, and salting period is 1 hour；

Two, the Flos Allii Fistulosi in step 6 includes that the Herba Alii fistulosi of chopping first stirs with garlic powder, Capsicum tetragonum, adds other auxiliary Material stirring；

Three, digestion time is 20 minutes in step 6.

Further, the mode of the Oleum Sesami for adding in step 7 is spiral sprinkling.

Specific embodiment 2：

Step one, by each raw material taken as below：

Take flower company, Herba Alii fistulosi 20g, Capsicum tetragonum 15g, Rhizoma Zingiberis Recenss 20g, meat or fish perfume 10g, Fructus Citri Limoniae 5g, crystal sugar 15g, the soy sauce of 5-7 jin 50ml, white vinegar 20ml and leaf fat 40g；

Step 2,

Step 3,

Rive to form connected two halves after the fish head obtained in step 2 is cleaned up, be put in basin and entered with salt 15g Row is inside and outside applied to be pickled；

Step 4,

Step 5,

Step 6,

Step 7,

Two, the Flos Allii Fistulosi in step 6 is first stirred with Capsicum tetragonum with the Herba Alii fistulosi of chopping, adds other adjuvant stirrings；

Three, digestion time is 20 minutes in step 6.

Further, the mode of the Oleum Sesami for adding in step 7 is spiral sprinkling

Note：Garlic powder, cooking wine raw material add and are not added without not affecting in actual fabrication technical process in step one The quality of finished product Steamed Fish Head with Diced Hot Red Peppers, simply there is different local flavors.

Above content is detailed description made for the present invention in conjunction with specific embodiments, it is impossible to assert that the present invention is concrete real Apply and be only limitted to these explanations.For those skilled in the art, before without departing from present inventive concept Put, some simple deduction or replace can also be made, should all be considered as belonging to the scope of protection of the invention.

Claims

1. a kind of preparation method of Steamed Fish Head with Diced Hot Red Peppers, it is characterised in that：Comprise the following steps：

Step one, by each raw material taken as below：Take flower company, Herba Alii fistulosi 20g, garlic powder 20g, Capsicum tetragonum 15g, the Rhizoma Zingiberis Recenss of 5-7 jin 20g, cooking wine 20ml, meat or fish perfume 10g, Fructus Citri Limoniae 5g, crystal sugar 15g, soy sauce 50ml, white vinegar 20ml and leaf fat 40g；

Step 2, flower in step one is even removed into fish tail use fish head, and fish head is removed into the cheek, remove the fish of the next section of flesh of fish of fish head Squama, the residue in fish thorax is removed；

Step 3, the fish head obtained in step 2 is cleaned up after rive to form connected two halves, be put in basin pour into cooking wine, And carry out inside and outside applied pickling with salt 15g；

Step 4, Rhizoma Zingiberis Recenss are thinly sliced it is placed in serving dish, then the fish head processed through step 3 is placed on Rhizoma Zingiberis Recenss；

Step 5, by after the Capsicum tetragonum in step one, meat or fish perfume, Fructus Citri Limoniae, crystal sugar, soy sauce, white vinegar and leaf fat mixing and stirring Drench on the fish head processed through step 4；

Step 6, Flos Allii Fistulosi is sprinkled on the fish head processed through step 5, then the serving dish for holding fish head is put in steamer Row steaming and decocting；

2. a kind of preparation method of Steamed Fish Head with Diced Hot Red Peppers according to claim 1, it is characterised in that：Fish head will be from centre in step 3 Rive, salting period is 1 hour.

3. a kind of preparation method of Steamed Fish Head with Diced Hot Red Peppers according to claim 1, it is characterised in that：Flos Allii Fistulosi in step 6 includes cutting Broken Herba Alii fistulosi first stirs with garlic powder, Capsicum tetragonum, adds other adjuvant stirrings.

4. a kind of preparation method of Steamed Fish Head with Diced Hot Red Peppers according to claim 1, it is characterised in that：Digestion time is 20 in step 6 Minute.

5. a kind of preparation method of Steamed Fish Head with Diced Hot Red Peppers according to claim 1, it is characterised in that：The Oleum Sesami added in step 7 Mode is spiral sprinkling.