CN114391636A - Method for making Kaishan pine pollen fish - Google Patents
Method for making Kaishan pine pollen fish Download PDFInfo
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- CN114391636A CN114391636A CN202210062805.3A CN202210062805A CN114391636A CN 114391636 A CN114391636 A CN 114391636A CN 202210062805 A CN202210062805 A CN 202210062805A CN 114391636 A CN114391636 A CN 114391636A
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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Abstract
The invention discloses a method for preparing Kaishan pine flower fish, which comprises the following steps: the method comprises the following steps: firstly, respectively preparing main materials: live fish; auxiliary materials: pine jam, mugwort and water; seasoning: green Chinese onion, ginger, garlic, aniseed, sugar, cooking wine, hot pepper and salt; step two: pouring edible oil into a pot, frying live fish of the main material of the piny fish, then putting the fried live fish into the pot, and then putting water, piny sauce and artemisia barnacle into the pot; step three: then, green Chinese onion, ginger, garlic, aniseed, sugar, cooking wine, pepper and salt are sequentially added, then water is boiled with strong fire, and then the mixture is stewed with small fire for 30 minutes and decocted to obtain the Kaishan pine pollen fish.
Description
Technical Field
The invention relates to a method for making Kaishan pine pollen fish, belonging to the technical field of pine pollen fish cooking.
Background
Pine nuts and ginseng are collected in the mountains every autumn in northeast, the collection is called as mountain-opening, when people eat the food, the pine nuts and wormwood are cooked together after fishing, the flavor is special, but the market lacks of a unique method for making pine pollen fish, so that a method for making the mountain-opening pine pollen fish is urgently needed.
Disclosure of Invention
The invention aims to provide a manufacturing method of Kaishan pine pollen fish, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a method for preparing Kaishan Songhua fish comprises using live fish as main material and pine flower sauce, Artemisia bardah and water as auxiliary materials, wherein the pine flower sauce is prepared from dried sauce, semen Pini and auxiliary flavoring agent by parching and decocting, and the flavoring agent comprises herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, fructus Anisi Stellati, sugar, cooking wine, Capsici fructus and salt;
the main material, the auxiliary material and the seasoning are mixed according to the following mass portions:
the manufacturing method of the Kaishan pine pollen fish comprises the following steps:
the method comprises the following steps: firstly, respectively preparing main materials: live fish; auxiliary materials: pine jam, mugwort and water; seasoning: green Chinese onion, ginger, garlic, aniseed, sugar, cooking wine, hot pepper and salt;
step two: pouring edible oil into a pot, frying live fish of the main material of the piny fish, then putting the fried live fish into the pot, and then putting water, piny sauce and artemisia barnacle into the pot;
step three: then, green Chinese onion, ginger, garlic, aniseed, sugar, cooking wine, pepper and salt are sequentially added, and then the mixture is boiled with strong fire, and then stewed with slow fire for 30 minutes to prepare the garlic sauce.
As a preferred technical scheme of the invention, the main material, the auxiliary material and the seasoning are mixed according to the following mass portions:
as a preferred technical scheme of the invention, the main material, the auxiliary material and the seasoning are mixed according to the following mass portions:
as a preferred technical scheme of the invention, the main material, the auxiliary material and the seasoning are mixed according to the following mass portions:
in the first step, scales and internal organs of the live fish are scraped, the green Chinese onions, the ginger and the garlic are cut off, and half of the green Chinese onions, the ginger and the garlic are stuffed into the fish maw.
In the second step, when the oil temperature is not increased, 1% -2% of salt is scattered in the oil pan.
As a preferred technical scheme of the invention, in the third step, the temperature in the pot is 180-220 ℃ when the pot is boiled with big fire, and the domestic temperature is 120-160 ℃ when the pot is stewed with small fire.
As a preferred technical scheme of the invention, the pine flower sauce is prepared by boiling northeast broad bean paste and pine nuts in a ratio of 5:1 to form the pine flower sauce.
Compared with the prior art, the invention has the beneficial effects that: according to the manufacturing method of the Kaishan pine pollen fish, the Kaishan pine pollen fish with the special northeast flavor can be manufactured, the fish meat is fresh and tender, the fish soup is delicious, and the Kaishan pine pollen fish has the unique national food culture flavor of northeast China.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a method for making Kaishan pine flower fish, wherein the main material of the Kaishan pine flower fish is live fish, and the auxiliary materials are pine flower sauce, artemisia barnacle and water, wherein the pine flower sauce is prepared by frying and decocting dry sauce, pine nuts and auxiliary seasonings, and the seasonings comprise green Chinese onions, gingers, garlic, aniseed, sugar, cooking wine, hot pepper and salt;
the pine flower sauce is prepared by decocting northeast broad bean paste and pine nuts in a ratio of 5:1 to obtain the pine flower sauce.
The main material, the auxiliary material and the seasoning are mixed according to the following mass portions:
the manufacturing method of the Kaishan pine pollen fish comprises the following steps:
the method comprises the following steps: firstly, respectively preparing main materials: live fish; auxiliary materials: pine jam, mugwort and water; seasoning: green Chinese onion, ginger, garlic, aniseed, sugar, cooking wine, hot pepper and salt;
step two: pouring edible oil into a pot, frying live fish of the main material of the piny fish, then putting the fried live fish into the pot, and then putting water, piny sauce and artemisia barnacle into the pot;
step three: then, green Chinese onion, ginger, garlic, aniseed, sugar, cooking wine, pepper and salt are sequentially added, and then the mixture is boiled with strong fire, and then stewed with slow fire for 30 minutes to prepare the garlic sauce.
The first embodiment is as follows: the main material, the auxiliary material and the seasoning are mixed according to the following mass portions:
the manufacturing method of the Kaishan pine pollen fish comprises the following steps:
the method comprises the following steps: firstly, respectively preparing main materials: live fish; auxiliary materials: pine jam, mugwort and water; seasoning: green Chinese onion, ginger, garlic, aniseed, sugar, cooking wine, hot pepper and salt;
step two: pouring edible oil into a pot, frying live fish of the main material of the piny fish, then putting the fried live fish into the pot, and then putting water, piny sauce and artemisia barnacle into the pot;
step three: then sequentially adding green Chinese onion, ginger, garlic, aniseed, sugar, cooking wine, pepper and salt, boiling water with strong fire, stewing with slow fire for 30 minutes, and decocting to obtain the final product
Example two: the main material, the auxiliary material and the seasoning are mixed according to the following mass portions:
the manufacturing method of the Kaishan pine pollen fish comprises the following steps:
the method comprises the following steps: firstly, respectively preparing main materials: live fish; auxiliary materials: pine jam, mugwort and water; seasoning: green Chinese onion, ginger, garlic, aniseed, sugar, cooking wine, hot pepper and salt;
step two: pouring edible oil into a pot, frying live fish of the main material of the piny fish, then putting the fried live fish into the pot, and then putting water, piny sauce and artemisia barnacle into the pot;
step three: then sequentially adding green Chinese onion, ginger, garlic, aniseed, sugar, cooking wine, pepper and salt, boiling water with strong fire, stewing with slow fire for 30 minutes, and decocting to obtain the final product
Example three: the main material, the auxiliary material and the seasoning are mixed according to the following mass portions:
the manufacturing method of the Kaishan pine pollen fish comprises the following steps:
the method comprises the following steps: firstly, respectively preparing main materials: live fish; auxiliary materials: pine jam, mugwort and water; seasoning: green Chinese onion, ginger, garlic, aniseed, sugar, cooking wine, hot pepper and salt;
step two: pouring edible oil into a pot, frying live fish of the main material of the piny fish, then putting the fried live fish into the pot, and then putting water, piny sauce and artemisia barnacle into the pot;
step three: then sequentially adding green Chinese onion, ginger, garlic, aniseed, sugar, cooking wine, pepper and salt, boiling water with strong fire, stewing with slow fire for 30 minutes, and decocting to obtain the final product
In the first step, scales and internal organs of the live fish need to be scraped, the green Chinese onions, the ginger and the garlic are cut off, and half of the green Chinese onions, the ginger and the garlic are stuffed into the fish maw.
Preferably, in the second step, when the oil temperature is not increased, 1% -2% of salt is scattered in the oil pan.
Further, in the third step, the temperature in the pot is 180-220 ℃ when the pot is boiled with big fire, and the domestic temperature is 120-160 ℃ when the pot is stewed with small fire.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
The standard parts used by the invention can be purchased from the market, and the special-shaped parts can be customized according to the description of the specification.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A method for preparing Kaishan pinus fish is characterized in that the main material of the Kaishan pinus fish is live fish, and the auxiliary materials are pinus sauce, artemisia barbiensis and water, wherein the pinus sauce is prepared by frying and decocting dry sauce, pine nuts and auxiliary seasonings, and the seasonings comprise green Chinese onions, gingers, garlic, aniseed, sugar, cooking wine, hot pepper and salt;
the main material, the auxiliary material and the seasoning are mixed according to the following mass portions:
the manufacturing method of the Kaishan pine pollen fish comprises the following steps:
the method comprises the following steps: firstly, respectively preparing main materials: live fish; auxiliary materials: pine jam, mugwort and water; seasoning: green Chinese onion, ginger, garlic, aniseed, sugar, cooking wine, hot pepper and salt;
step two: pouring edible oil into a pot, frying live fish of the main material of the piny fish, then putting the fried live fish into the pot, and then putting water, piny sauce and artemisia barnacle into the pot;
step three: then, green Chinese onion, ginger, garlic, aniseed, sugar, cooking wine, pepper and salt are sequentially added, and then the mixture is boiled with strong fire, and then stewed with slow fire for 30 minutes to prepare the garlic sauce.
2. The method for preparing Pinus koraiensis as claimed in claim 1, wherein the method comprises the following steps: the main material, the auxiliary material and the seasoning are mixed according to the following mass portions:
3. the method for preparing Pinus koraiensis as claimed in claim 1, wherein the method comprises the following steps: the main material, the auxiliary material and the seasoning are mixed according to the following mass portions:
4. the method for preparing Pinus koraiensis as claimed in claim 1, wherein the method comprises the following steps: the main material, the auxiliary material and the seasoning are mixed according to the following mass portions:
5. the method for preparing Pinus koraiensis as claimed in claim 1, wherein the method comprises the following steps: in the first step, the scales and internal organs of the live fish need to be scraped, the green Chinese onions, the gingers and the garlics are cut off, and half of the green Chinese onions, the gingers and the garlics are stuffed into the fish maw.
6. The method for preparing Pinus koraiensis as claimed in claim 1, wherein the method comprises the following steps: in the second step, when the oil temperature is not increased, 1-2% of salt is scattered in the oil pan.
7. The method for preparing Pinus koraiensis as claimed in claim 1, wherein the method comprises the following steps: in the third step, the temperature in the pot is 180-220 ℃ when the pot is boiled with big fire, and the domestic temperature is 120-160 ℃ when the pot is stewed with small fire.
8. The method for preparing Pinus koraiensis as claimed in claim 1, wherein the method comprises the following steps: the pine flower sauce is prepared by decocting northeast broad bean paste and pine nuts in a ratio of 5:1 to obtain the pine flower sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210062805.3A CN114391636A (en) | 2022-01-19 | 2022-01-19 | Method for making Kaishan pine pollen fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210062805.3A CN114391636A (en) | 2022-01-19 | 2022-01-19 | Method for making Kaishan pine pollen fish |
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| Publication Number | Publication Date |
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| CN114391636A true CN114391636A (en) | 2022-04-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202210062805.3A Pending CN114391636A (en) | 2022-01-19 | 2022-01-19 | Method for making Kaishan pine pollen fish |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1233408A (en) * | 1998-04-24 | 1999-11-03 | 王庆章 | Method for preparing fish food with good taste |
| CN1350804A (en) * | 2000-10-27 | 2002-05-29 | 张露 | Technology for preparing vacuum packed Bahao fish |
| CN107361314A (en) * | 2016-05-11 | 2017-11-21 | 李岩 | A kind of no fishy smell sauce burns the preparation method of carp |
| CN110074354A (en) * | 2018-01-25 | 2019-08-02 | 王新军 | A kind of production method of sauce yellow croaker |
| CN113331365A (en) * | 2021-06-15 | 2021-09-03 | 刘春喜 | Formula of beer fish and preparation method thereof |
-
2022
- 2022-01-19 CN CN202210062805.3A patent/CN114391636A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1233408A (en) * | 1998-04-24 | 1999-11-03 | 王庆章 | Method for preparing fish food with good taste |
| CN1350804A (en) * | 2000-10-27 | 2002-05-29 | 张露 | Technology for preparing vacuum packed Bahao fish |
| CN107361314A (en) * | 2016-05-11 | 2017-11-21 | 李岩 | A kind of no fishy smell sauce burns the preparation method of carp |
| CN110074354A (en) * | 2018-01-25 | 2019-08-02 | 王新军 | A kind of production method of sauce yellow croaker |
| CN113331365A (en) * | 2021-06-15 | 2021-09-03 | 刘春喜 | Formula of beer fish and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 崔建林: "《家庭美食宝典》", vol. 1, 中国戏剧出版社, pages: 227 - 228 * |
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