CN100389682C - Deep sea butterfly fish tail and its cooking method - Google Patents
Deep sea butterfly fish tail and its cooking method Download PDFInfo
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- CN100389682C CN100389682C CNB2006100385090A CN200610038509A CN100389682C CN 100389682 C CN100389682 C CN 100389682C CN B2006100385090 A CNB2006100385090 A CN B2006100385090A CN 200610038509 A CN200610038509 A CN 200610038509A CN 100389682 C CN100389682 C CN 100389682C
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- fish tail
- butterfly fish
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- shallot
- butterfly
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Abstract
The present invention relates to a deep-sea butterfly fish tail and a cooking method thereof. The method is characterized in that the deep-sea butterfly fish tail is taken as the main material, auxiliary materials of scallion, garlic, dry paprika, bean paste, table salt, soy sauce, cooking wine, white vinegar, white sugar, monosodium glutamate, chicken essence water seasoning and water are added to the raw materials, and the deep-sea butterfly fish tail with the auxiliary materials are cooked. The deep-sea butterfly fish tail is made by sorting, raw material cutting and proportioning, and cooking on fire. The deep-sea butterfly fish tail cooked by the method has the characteristics of reasonable proportioning and rich nutrition, and the deep-sea butterfly fish tail cooked by the method is economical and practical, and is suitable for people to eat frequently. The deep-sea butterfly fish tail cooked by the method has the advantages of moderately fresh and hot taste, good mouth feel and convenience for cooking.
Description
Technical field
The present invention relates to a kind of dish, specifically butterfly fish tail and cooking method thereof.
Background technology
Butterfly is oppressed pure white delicacy, and is delicious and plump, and unsaturated fatty acid content is abundant, very easily absorbed by human consumption, so normal the eating of people has certain curative effect to preventing and treating atherosclerotic and coronary heart disease; The butterfly fish is a cartilaginous fish again, thereby fish-bone is edible also, but so people not only can replenish the calcium but also prevention of osteoporosis vegetables pine after edible, be a kind of dish of liking during people live, the light few tongue of butterfly fish that traditional cooking method at present commonly used is made and costing an arm and a leg, people can't often eat.
Summary of the invention,
The objective of the invention is provides a kind of nutritious to people, cheap and have the butterfly fish tail and a cooking method thereof of bright peppery moderate, excellent taste.。
It is to be that major ingredient is cooked with flavoring and formed with the butterfly fish tail for the present invention, and its composition by weight is:
Butterfly fish tail 500～900 edible oils 50～90 gingers 30～50
Shallot 30～50 garlics 30～50 extra dry red wine greens pepper 15～35
Thick broad-bean sauce 20～40 salt 7～10 soy sauce 40～60
Cooking wine 30～50 light-coloured vinegars 30～50 white sugar 30～50
Monosodium glutamate 10～20 chickens' extracts 10～25 water 900～1200.
Its composition by weight of the present invention is:
Butterfly fish tail 700 edible oils 75 gingers 40
Shallot 40 garlics 40 extra dry red wine greens pepper 25
Thick broad-bean sauce 30 salt 9 soy sauce 50
Cooking wine 40 light-coloured vinegars 40 white sugar 40
Monosodium glutamate 15 chickens' extracts 16 water 1000.
Cooking method of the present invention may further comprise the steps:
(1) selects materials: select fresh butterfly fish, select fresh no silt again, do not have the garlic, ginger and the shallot that rot;
(2) cut and join raw material: scaling after the fish tail that will select fresh butterfly fish downcuts cleans up, and with garlic, ginger, shallot chopping, cleans up after the segment of extra dry red wine green pepper;
(3) get angry: pot is got angry adds edible rusting heat by above-mentioned composition by weight, when temperature is 70～90 ℃, add and add entry, salt, soy sauce, cooking wine, white sugar, light-coloured vinegar, monosodium glutamate and chickens' extract successively after shallot, ginger, thick broad-bean sauce, extra dry red wine green pepper and garlic are stir-fried system before stewing, add butterfly fish tail at last and reburn and received juice in 30～40 minutes and play pot.
Effect of the present invention
1. because butterfly is oppressed pure white delicacy, delicious and plump, unsaturated fatty acid content is abundant, very easily absorbed by human consumption, so normal the eating of people has certain curative effect to preventing and treating atherosclerotic and coronary heart disease; The butterfly fish is a cartilaginous fish again, thus also edible of fish-bone, but so people not only can replenish the calcium but also prevention of osteoporosis vegetables pine after edible.Ginger and extra dry red wine green pepper all have inducing sweat and dispelling exogenous evils, effect such as nourishing the stomach, eliminating cold to stop vomiting in the temperature, thus batching is rationally nutritious.
2, because the butterfly fish tail price is low, economical and practical, it is often edible to be beneficial to people.
3, bright peppery moderate, the excellent taste of the present invention is cooked conveniently.
The specific embodiment
Embodiment 1
At first select fresh butterfly fish, select fresh no silt again, do not have the garlic, ginger and the shallot that rot.Scaling after the fish tail of selecting fresh butterfly fish downcut cleans up, and with garlic, ginger, shallot chopping, cleans up standby after the segment of extra dry red wine green pepper.Pot got angry add edible oil 50 grams and burn heat, when temperature is 70～90 ℃, add and add entry 900 grams, salt 7 grams, soy sauce 40 grams, cooking wine 30 grams, white sugar 30 grams, light-coloured vinegar 30 grams, monosodium glutamate 10 grams and chickens' extract 10 grams successively after shallot 30 grams, ginger 30 grams, thick broad-bean sauce 30 grams, extra dry red wine green pepper 15 grams and garlic 30 grams are stir-fried system before stewing, add butterfly fish tail 500 gram at last and reburn and received juice in 30～40 minutes and play pot, be i.e. edible.
Embodiment 2
At first select fresh butterfly fish, select fresh no silt again, do not have the garlic, ginger and the shallot that rot.Scaling after the fish tail of selecting fresh butterfly fish downcut cleans up, and with garlic, ginger, shallot chopping, cleans up standby after the segment of extra dry red wine green pepper.Pot got angry add edible oil 90 grams and burn heat, when temperature is 70～90 ℃, add and add entry 1200 grams, salt 10 grams, soy sauce 60 grams, cooking wine 50 grams, white sugar 50 grams, light-coloured vinegar 50 grams, monosodium glutamate 20 grams and chickens' extract 25 grams successively after shallot 50 grams, ginger 50 grams, thick broad-bean sauce 40 grams, extra dry red wine green pepper 35 grams and garlic 50 grams are stir-fried system before stewing, add butterfly fish tail 900 gram at last and reburn and received juice in 30～40 minutes and play pot, be i.e. edible.
Embodiment 3
At first select fresh butterfly fish, select fresh no silt again, do not have the garlic, ginger and the shallot that rot.Scaling after the fish tail of selecting fresh butterfly fish downcut cleans up, and with garlic, ginger, shallot chopping, cleans up standby after the segment of extra dry red wine green pepper.Pot got angry add edible oil 75 grams and burn heat, when temperature is 70～90 ℃, add and add entry 1000 grams, salt 9 grams, soy sauce 50 grams, cooking wine 40 grams, white sugar 40 grams, light-coloured vinegar 40 grams, monosodium glutamate 15 grams and chickens' extract 16 grams successively after shallot 40 grams, ginger 40 grams, thick broad-bean sauce 20 grams, extra dry red wine green pepper 25 grams and garlic 40 grams are stir-fried system before stewing, add butterfly fish tail 700 gram at last and reburn and received juice in 30～40 minutes and play pot, be i.e. edible.
Claims (3)
1. butterfly fish tail is characterized in that: it is to be that major ingredient is cooked with flavoring and formed with the butterfly fish tail, and its composition by weight is:
Butterfly fish tail 500～900 edible oils 50～90 gingers 30～50
Shallot 30～50 garlics 30～50 extra dry red wine greens pepper 15～35
Thick broad-bean sauce 20～40 salt 7～10 soy sauce 40～60
Cooking wine 30～50 light-coloured vinegars 30～50 white sugar 30～50
Monosodium glutamate 10～20 chickens' extracts 10～25 water 900～1200.
2. butterfly fish tail according to claim 1 is characterized in that: its composition by weight is:
Butterfly fish tail 700 edible oils 75 gingers 40
Shallot 40 garlics 40 extra dry red wine greens pepper 25
Thick broad-bean sauce 30 salt 9 soy sauce 50
Cooking wine 40 light-coloured vinegars 40 white sugar 40
Monosodium glutamate 15 chickens' extracts 16 water 1000.
3. the cooking method of butterfly fish tail according to claim 1 is characterized in that may further comprise the steps:
(1) selects materials: select fresh butterfly fish, select fresh no silt again, do not have the garlic, ginger and the shallot that rot;
(2) cut and join raw material: scaling after the fish tail that will select fresh butterfly fish downcuts cleans up, and with garlic, ginger, shallot chopping, cleans up after the segment of extra dry red wine green pepper;
(3) get angry: pot is got angry adds edible rusting heat by above-mentioned composition by weight, when temperature is 70～90 ℃, add and add entry, salt, soy sauce, cooking wine, white sugar, light-coloured vinegar, monosodium glutamate and chickens' extract successively after shallot, ginger, thick broad-bean sauce, extra dry red wine green pepper and garlic are stir-fried system before stewing, add butterfly fish tail at last and reburn and received juice in 30～40 minutes and play pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100385090A CN100389682C (en) | 2006-02-22 | 2006-02-22 | Deep sea butterfly fish tail and its cooking method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100385090A CN100389682C (en) | 2006-02-22 | 2006-02-22 | Deep sea butterfly fish tail and its cooking method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1830320A CN1830320A (en) | 2006-09-13 |
| CN100389682C true CN100389682C (en) | 2008-05-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100385090A Expired - Fee Related CN100389682C (en) | 2006-02-22 | 2006-02-22 | Deep sea butterfly fish tail and its cooking method |
Country Status (1)
| Country | Link |
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| CN (1) | CN100389682C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793213B (en) * | 2012-09-03 | 2013-12-04 | 安徽富煌三珍食品集团有限公司 | Flavored fish tail snack food and processing method thereof |
| CN103783458B (en) * | 2012-10-31 | 2015-07-22 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN104757607A (en) * | 2015-05-05 | 2015-07-08 | 安徽省绩溪县劳模实业有限公司 | Anhui style smelly fish cooking method |
| CN114831280A (en) * | 2022-05-30 | 2022-08-02 | 甘肃和泰央厨食品有限公司 | Sauce braised deep sea flatfish and making method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1134793A (en) * | 1995-05-01 | 1996-11-06 | 何贵生 | a food additive |
| CN1593234A (en) * | 2003-12-10 | 2005-03-16 | 付宏建 | Fresh fish food and its preparation method |
| CN1631257A (en) * | 2004-12-16 | 2005-06-29 | 关伟雄 | Food containing vegetable juice and abalone and preparation method thereof |
| CN1640318A (en) * | 2004-01-12 | 2005-07-20 | 刘玉峰 | Intelligence-nourishing delicious fish and its preparing method |
-
2006
- 2006-02-22 CN CNB2006100385090A patent/CN100389682C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1134793A (en) * | 1995-05-01 | 1996-11-06 | 何贵生 | a food additive |
| CN1593234A (en) * | 2003-12-10 | 2005-03-16 | 付宏建 | Fresh fish food and its preparation method |
| CN1640318A (en) * | 2004-01-12 | 2005-07-20 | 刘玉峰 | Intelligence-nourishing delicious fish and its preparing method |
| CN1631257A (en) * | 2004-12-16 | 2005-06-29 | 关伟雄 | Food containing vegetable juice and abalone and preparation method thereof |
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| CN1830320A (en) | 2006-09-13 |
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Granted publication date: 20080528 Termination date: 20110222 |