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Method for making pear-taste weever fillets

A production method and a technology for sea bass fillets, which are applied in the field of production of pear-flavored sea bass fillets, can solve problems such as a method for making pear-flavored sea bass fillets that have not been disclosed, and achieve better effects of reducing phlegm and relieving cough, better effect and better taste.

Inactive Publication Date: 2013-04-03
范守珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the method of making pear-flavored sea bass fillets has not yet been disclosed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for making pear-flavored perch fillets, comprising the following steps:

[0016] 1. Wash the sea bass, remove the viscera, bones, spines and skin, cut into thin slices, and sizing with a little salt, monosodium glutamate, egg white and starch;

[0017] 2. Wash and chop the yam, fungus, soybeans and pears;

[0018] 3. After the oil is heated to 50% heat, add the fish fillets and fry until cooked; remove;

[0019] 4. Add yam, fungus, soybeans, and raw pears, stir-fry them and take them out;

[0020] 5. Leave a little oil in the frying pan, add green onion and ginger juice, add a little salt, rice wine, and monosodium glutamate;

[0021] 6. Bring to a boil and add sea bass, yam, fungus, soybeans, and raw pears and stir fry evenly;

[0022] 7. Thicken with water starch.

[0023] As optimization, the mass ratio of perch and pear described in above-mentioned steps 1 and 2 is 2:1.

Embodiment 2

[0025] A method for making pear-flavored perch fillets, comprising the following steps:

[0026] 1. Wash the sea bass, remove the viscera, bones, spines and skin, cut into thin slices, and sizing with a little salt, monosodium glutamate, egg white and starch;

[0027] 2. Wash and chop the yam, fungus, soybeans and pears;

[0028] 3. After the oil is heated to 50% heat, add the fish fillets and fry until cooked; remove;

[0029] 4. Add yam, fungus, soybeans, and raw pears, stir-fry them and take them out;

[0030] 5. Leave a little oil in the frying pan, add green onion and ginger juice, add a little salt, rice wine, and monosodium glutamate;

[0031] 6. Bring to a boil and add sea bass, yam, fungus, soybeans, and raw pears and stir fry evenly;

[0032] 7. Thicken with water starch.

[0033] As optimization, the mass ratio of perch and pear described in above-mentioned steps 1 and 2 is 3:1.

Embodiment 3

[0035] A method for making pear-flavored perch fillets, comprising the following steps:

[0036] 1. Wash the sea bass, remove the viscera, bones, spines and skin, cut into thin slices, and sizing with a little salt, monosodium glutamate, egg white and starch;

[0037] 2. Wash and chop the yam, fungus, soybeans and pears;

[0038] 3. After the oil is heated to 50% heat, add the fish fillets and fry until cooked; remove;

[0039] 4. Add yam, fungus, soybeans, and raw pears, stir-fry them and take them out;

[0040] 5. Leave a little oil in the frying pan, add green onion and ginger juice, add a little salt, rice wine, and monosodium glutamate;

[0041] 6. Bring to a boil and add sea bass, yam, fungus, soybeans, and raw pears and stir fry evenly;

[0042] 7. Thicken with water starch.

[0043] As optimization, the mass ratio of perch and pear described in above-mentioned steps 1 and 2 is 4:1.

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PUM

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Abstract

The invention discloses a method for making pear-taste weever fillets. The method comprises the following steps of: cleaning weever, removing internal organs, bones, spines and skins of the weever, slicing the weever, and dressing the weever with little salt, monosodium glutamate, egg white and starch; cleaning and cutting Chinese yam, agaric, soybeans and pears for later use; boiling oil till half mature, frying the fillets in the oil and fishing the fillets; frying the Chinese yam, the agaric, the soybeans and the raw pears, and fishing out the materials; leaving little oil in a wok, putting onion and ginger juice into the wok, and adding little salt, yellow wine and monosodium glutamate into the wok; boiling, and stir-frying the weever, the Chinese yam, the agaric, the soybeans and the raw pears uniformly; and thickening the weever with a mixture of cornstarch and water, thus obtaining the pear-taste weever fillets. The pear-taste weever fillets made by the method have good effects of tonifying brain, promoting intelligence, tonifying spleen and stomach, eliminating phlegm and stopping cough, and have a good taste and comprehensive disease resistant effects of the pears and the weever fillets.

Description

technical field [0001] The invention relates to a method for preparing perch fillets, in particular to a method for preparing pear-flavored perch fillets. Background technique [0002] Sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; At present, there is a method for making orange-flavored perch fillets, which has the effect of appetizing, invigorating brain and preventing diseases. But the preparation method of the pear-flavored perch fillet has not been disclosed yet. Vitamin C in pears is the protector of the cardiovascular system and a healthy element for heart disease patients. People who eat more pears are far less likely to catch a cold than those who don't eat or eat less pears. Therefore, some scientists and physicians call pears "all-round healthy fruit" or "general practitioner". Now that the air pollution is serious, eating more pears can improve the respiratory system and lung function, and protect t...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 范守珍
Owner 范守珍
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