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Cooking method of stone-pot fish

A preparation method and technology of stone pot fish, which are applied in food preparation, food ingredients as odor improvers, food ingredients as taste improvers, etc., can solve the problems of difficult cooking time and heat of fish, and achieve delicious fish meat and high protein content. The effect of rich content and low fat content

Active Publication Date: 2014-02-05
王强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above deficiencies in the prior art, the present invention provides an easy-to-operate stone pot fish production method, which uses a constant temperature stone pot to cook fish, which solves the problem that the cooking time and heat of the fish are difficult to control , to the greatest extent to ensure the freshness and tenderness of the fish meat

Method used

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  • Cooking method of stone-pot fish

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Effect test

Embodiment 1

[0033] Embodiment 1 A kind of preparation method of stone pot fish

[0034] A kind of preparation method of stone pot fish is specifically prepared according to the following sequence of steps:

[0035] A. Stone pot heating: Heat the stone pot with a clay pot over medium heat until the internal temperature reaches 300°C, and keep it at a constant temperature; in addition,

[0036] B. Boil the water until it boils: boil 1500g of plateau spring water, keep it boiled, and set aside; then,

[0037] C. Bottom soup preparation: put 15g of dried sauerkraut made from naturally air-dried white radish leaves on the high mountains of the Qinghai-Tibet Plateau into hot water at 80°C for 10 minutes. Add 10g shredded ginger to the wok and stir-fry for 1 minute, add the boiled plateau spring water obtained in step B to the wok, add 5g salt, 3g chicken essence, and 3g light soy sauce, and cook for 5 minutes to get the bottom soup; at the same time,

[0038] D. Processed fish: 1000g he...

Embodiment 2-5

[0044] Embodiment 2-5 A kind of preparation method of stone pot fish

[0045] Embodiment 2-5 is a kind of preparation method of stone pot fish respectively, and their difference with embodiment 1 is only that the control parameter in its preparation process is different, specifically as shown in the following table:

[0046]

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Abstract

The invention discloses a cooking method of stone-pot fish. The cooking method comprises the steps of heating a stone pot, boiling water, cooking soup ingredients, processing fish, cooking the stone-pot fish and packaging. According to the cooking method, the stone pot contains essential microelements, such as iron, magnesium, zinc and calcium, of a human body, and after the soup ingredients are poured into the hot stone pot, the stone pot can naturally release the microelements, so that the cooked fish is fresh and tender; meanwhile, as the constant-temperature stone pot is utilized for cooking the fish, the problems that the cooking time and the cooking temperature are difficult to handle are solved. The cooking method is simple and convenient to operate and is used for cooking fish foods.

Description

technical field [0001] The invention belongs to the field of food, and relates to a method for preparing fish, in particular to a method for preparing stone pot fish. Background technique [0002] As we all know, the nutritional value of fish is extremely high, the protein content in the meat is rich, and it is rich in a variety of trace elements needed by the human body. At the same time, the fat content in fish meat is low, and it is mostly composed of unsaturated fatty acids. The rate can reach 95%. In addition, the fish meat is delicious, fresh and tender, with a delicate taste. [0003] In order to maintain the nutritional value and good taste of fish, its fishy smell needs to be removed during the production process. There are many ways to prepare fish, but the production steps are relatively complicated, and the cooking time and heat are difficult to control. If the cooking time is too long or the heat is too high, the meat will become stale and lose its delicious ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/00A23L19/20A23L27/00A23V2002/00A23V2300/24A23V2300/38A23V2200/16A23V2200/15A23V2250/156
Inventor 王强
Owner 王强
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