Natural flavouring material for removing fishy smell and its production method

A production method and natural technology, applied in the field of natural seasonings, can solve the problems of waste, perishable seasoning raw materials, and seldom used, etc., and achieve the effect of good effect and convenient use

Inactive Publication Date: 2008-11-19
曾朝阳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In daily life, the method of making animal dishes at home is generally to use rice wine or white wine to remove the fishy smell, and use onion, ginger, and garlic to remove the fishy smell and increase the aroma. If the user wants to get a satisfactory cooking effect, he must buy a variety of seasoning raw materials. Do a lot of preparatory work before cooking, mix properly when cooking, and clean up after cooking, and the seasoning ingredients are easy to deteriorate after cleaning, so they are rarely used next time, resulting in waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1. The natural seasoning for removing fishy smell of the present invention, take 12kg of ginger, 12kg of garlic, 0.5kg of star anise, 0.3kg of orange peel, 0.8kg of pepper, 0.8kg of Chinese prickly ash, 4kg of grass fruit, 4kg of fragrant fruit, 25kg of glutinous rice wine, appropriate amount of starch .

[0017] First put ginger and garlic into the fruit and vegetable juicer to extract the liquid for later use, then mix the star anise, orange peel, pepper, pepper, grass fruit, and spiced fruit into the grinder and grind them to 150 mesh, then put the ginger and garlic juice, Mix the pulverized matter and glutinous rice wine evenly, stir and add starch at the right time until it becomes a paste, send it to pasteurization, and pack it in the form of a toothpaste bag, 50 grams each, which is the product.

Embodiment 2

[0018] Embodiment 2. the present invention removes fishy smell natural seasoning, gets ginger 14kg, garlic 13kg, star anise 0.6kg, orange peel 0.4kg, pepper 0.9kg, Chinese prickly ash 0.9kg, grass fruit 3kg, fragrant fruit 3kg, rice wine 15kg, starch in right amount.

[0019] First put the ginger and garlic into the fruit and vegetable juicer to extract the liquid for later use, then put the star anise, orange peel, pepper, pepper, grass fruit, and fragrant fruit into the grinder and grind them to 200 mesh, then put the ginger and garlic juice, Mix the pulverized matter and rice wine evenly, stir and add starch at the right time until it becomes a paste, send it to pasteurization, and pack it in the form of toothpaste bag, 150 grams each, which is the product.

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PUM

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Abstract

The invention relates to a natural flavoring agent for removing fishy smell and mutton smell, and the production method thereof. The flavoring agent is prepared from garlic, ginger, anise, tangerine pericarp, pepper, prickly ash, Ipomoea Aquatica Forsk, Rhizoma Ligustici Chuanxiong, rice wine, and starch. The flavoring agent removes the fishy smell and the button smell of various meat products, and is directly placed into a pan for flavoring. Thus, complicated preparation working of flavoring the raw material before cooking can be avoided. The flavoring agent is convenient and practical. The cooked dish by adopting the flavoring agent has good taste and delicate fragrance.

Description

technical field [0001] The invention relates to a seasoning used for cooking food and the field of food processing thereof, in particular to a natural seasoning used for removing fishy smell, mutton smell and peculiar smell of meat. Background technique [0002] In daily life, the method of making animal dishes at home is generally to use rice wine or white wine to remove the fishy smell, and use onion, ginger, and garlic to remove the fishy smell and increase the aroma. If the user wants to get a satisfactory cooking effect, he must buy a variety of seasoning raw materials. Do a lot of preparatory work before cooking, properly mix when cooking, and clean up after cooking, and the seasoning raw materials are very easy to deteriorate after cleaning, and they are rarely used next time, resulting in waste. Contents of the invention [0003] The purpose of the present invention is to overcome the shortcomings of the above-mentioned existing conditions, to provide a general-pur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 曾朝阳
Owner 曾朝阳
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