Condiment special for cooking fish on basis of Mosla chinensis maxim

Abstract

The name of the invention is a condiment special for cooking a fish on the basis of Mosla chinensis maxim. The invention relates to a condiment, in particular to the condiment special for cooking the fish on the basis of the Mosla chinensis maxim, which is used for seasoning in the cooking process of the fish. The condiment special for cooking the fish on the basis of the Mosla chinensis maxim mainly solves the problem that fishes cooked by the condiment Mosla chinensis maxim cannot be eaten in other seasons and regions due to that the Mosla chinensis maxim has a short edible period, can be collected and eaten only in spring and in autumn and is difficult to store, although the Mosla chinensis maxim has the advantages of strong taste, delicious fragrance, high edible value and the like. The condiment of different flavor types can be prepared from 60 to 75 parts of Mosla chinensis maxim powder, 8.5 to 10 parts of ginger powder, 3.5 to 5 parts of salt and 9.5 to 24 parts of faintly scented or spicy auxiliary materials. The condiment has abundant raw materials and wild or cultured Mosla chinensis maxim is widely distributed in the Yangtze River region and the southern Yangtze River region; and the condiment has the effects of removing fishlike smell, improving delicate flavor, promoting appetite and strengthening a human body, and can be stored for more than 18 months.

Description

technical field [0001] The invention relates to a condiment, in particular to a condiment for cooking various fishes made from spiced vegetables. Background technique [0002] Five-spice is produced in Northwest Hubei. According to the "Compendium of Materia Medica": "People in Zhongzhou plant it in March...to fill vegetables." , anti-virus, anti-inflammatory, antipyretic, analgesic, enhance immunity and other functions. It has a strong fragrance, delicious fragrance and high edible value. It is widely used in cooking various fish foods in Northwest Hubei. Due to the short edible period of spiced spices, it can only be eaten in spring and summer, because it cannot be preserved, and in other seasons or regions, it is impossible to eat fish food cooked with spiced spices as a condiment. At present, there is no A special condiment for cooking fish made from spiced herbs. Contents of the invention [0003] The purpose of the present invention is to address above-mentioned d...

AI Technical Summary

Problems solved by technology

Due to the short edible period of spiced spices, it can only be eaten in spring and summer, because it cannot be preserved, and in other seasons or regions, it is impossible to eat fish food cooked with spiced spices as a condiment. At present, there is no Special condiment for cooking fish made from spiced vegetables