CN1830320A - Deep sea butterfly fish tail and its cooking method - Google Patents
Deep sea butterfly fish tail and its cooking method Download PDFInfo
- Publication number
- CN1830320A CN1830320A CNA2006100385090A CN200610038509A CN1830320A CN 1830320 A CN1830320 A CN 1830320A CN A2006100385090 A CNA2006100385090 A CN A2006100385090A CN 200610038509 A CN200610038509 A CN 200610038509A CN 1830320 A CN1830320 A CN 1830320A
- Authority
- CN
- China
- Prior art keywords
- fish tail
- deep sea
- deep
- butterfly fish
- shallot
- 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.)
- Granted
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 8
- 241000269940 Pantodon buchholzi Species 0.000 title claims description 32
- 244000291564 Allium cepa Species 0.000 claims abstract description 20
- 240000002234 Allium sativum Species 0.000 claims abstract description 20
- 235000004611 garlic Nutrition 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 235000014101 wine Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 20
- 235000008397 ginger Nutrition 0.000 claims description 20
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 19
- 241000234314 Zingiber Species 0.000 claims description 18
- 235000020095 red wine Nutrition 0.000 claims description 15
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 11
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 11
- 241000287828 Gallus gallus Species 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 240000006677 Vicia faba Species 0.000 claims description 9
- 235000010749 Vicia faba Nutrition 0.000 claims description 9
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 9
- 235000013330 chicken meat Nutrition 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 9
- 235000021419 vinegar Nutrition 0.000 claims description 9
- 241000251468 Actinopterygii Species 0.000 claims description 7
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 241000722363 Piper Species 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 241000269907 Pleuronectes platessa Species 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 244000223014 Syzygium aromaticum Species 0.000 abstract 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 230000003143 atherosclerotic effect Effects 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A method for cooking the tail of deep-sea plaice includes such steps as carefully choosing the raw materials including said tail of plaice and the 11 flavourings (scallion, garlic cloves, chili, edible salt, soy sauce, flavouring wine, etc), pre-treating, and cooking. Said dish has rich nutrients and agreeable taste.
Description
Technical field
The present invention relates to a kind of dish, specifically deep sea butterfly fish tail and cooking method thereof.
Background technology
The deep-sea 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; Deep-sea butterfly fish is a cartilaginous fish again, thereby fish-bone is edible also, therefore but people not only can replenish the calcium but also prevention of osteoporosis vegetables pine after eating, it is a kind of dish of liking during people live, the light few tongue of deep-sea 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 deep sea 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 deep sea butterfly fish tail for the present invention, and its composition by weight is:
Deep sea 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:
Deep sea 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 deep-sea 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 deep-sea 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 deep sea butterfly fish tail at last and reburn and received juice in 30～40 minutes and play pot.
Effect of the present invention
1. because the deep-sea 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; Deep-sea 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 deep sea 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 deep-sea 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 deep-sea 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 deep sea 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 deep-sea 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 deep-sea 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 deep sea 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 deep-sea 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 deep-sea 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 deep sea 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. deep sea butterfly fish tail is characterized in that: it is to be that major ingredient is cooked with flavoring and formed with the deep sea butterfly fish tail, and its composition by weight is:
Deep sea 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. deep sea butterfly fish tail according to claim 1 is characterized in that: its composition by weight is:
Deep sea 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 deep sea butterfly fish tail according to claim 1 is characterized in that may further comprise the steps:
(1) selects materials: select fresh deep-sea 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 deep-sea 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 deep sea 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 true CN1830320A (en) | 2006-09-13 |
| CN100389682C CN100389682C (en) | 2008-05-28 |
Family
ID=36992942
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 |
|---|---|
| CN (1) | CN100389682C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793213A (en) * | 2012-09-03 | 2012-11-28 | 安徽富煌三珍食品集团有限公司 | Flavored fish tail snack food and processing method thereof |
| CN103783458A (en) * | 2012-10-31 | 2014-05-14 | 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 |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1134793A (en) * | 1995-05-01 | 1996-11-06 | 何贵生 | a food additive |
| CN1286401C (en) * | 2003-12-10 | 2006-11-29 | 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 |
| CN1299609C (en) * | 2004-12-16 | 2007-02-14 | 关伟雄 | Food containing vegetable juice and abalone and preparation method thereof |
-
2006
- 2006-02-22 CN CNB2006100385090A patent/CN100389682C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793213A (en) * | 2012-09-03 | 2012-11-28 | 安徽富煌三珍食品集团有限公司 | Flavored fish tail snack food and processing method thereof |
| 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 |
| CN103783458A (en) * | 2012-10-31 | 2014-05-14 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100389682C (en) | 2008-05-28 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20080528 Termination date: 20110222 |