Flavoring for fish braised in soy sauce
A technology for condiments and raw materials, applied in food preparation, application, food science and other directions, can solve problems such as general effects, and achieve the effects of excellent raw materials, convenient use and many varieties
Inactive Publication Date: 2012-02-29
邱湘津
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- Abstract
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AI Technical Summary
Problems solved by technology
This seasoning also belongs to the condiment of braised fish, but at present, although there are some finished seasoning products of braised pork on the market, the ingredients are different, and the flavors of braised fish cooked have their own strengths and weaknesses. generally
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0019] A condiment for braised fish, which is composed of the following raw materials: 100 grams of mixed oil; 5 grams of salt; 5 grams of chicken essence; 10 grams of watercress; 20 grams of pickled ginger; 2 grams; five-spice powder 1 gram; amomum 1 gram.
Embodiment 2
[0021] A condiment for braised fish, which is composed of the following raw materials: 150 grams of mixed oil; 10 grams of salt; 20 grams of chicken essence; 30 grams of watercress; 40 grams of pickled ginger; 50 grams of soaked sea pepper; 5 grams; five-spice powder 2 grams; amomum 2 grams; sugar 5 grams.
Embodiment 3
[0023] A condiment for braised fish, which is composed of the following raw materials: 125 grams of mixed oil; 6 grams of salt; 15 grams; 25 grams of watercress; 25 grams of pickled ginger; gram; five-spice powder 1 gram; amomum 2 grams; sugar 4 grams.
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The invention discloses a flavoring for fish braised in soy sauce. The flavoring comprises the following raw materials, by weight, 100-150 parts of mixed oil, 5-10 parts of salt, 5-20 parts of a chicken essence, 10-30 parts of bean, 20-40 parts of pickled ginger, 25-50 parts of pickled pepper, 15-30 parts of garlic, 1-5 parts of soy, 2-5 parts of Chinese prickly ash, 1-2 parts of five spice powder, 1-2 parts of Fructus Amomi and 0-5 parts of white sugar. The flavoring for the fish braised in soy sauce has the advantages of excellent raw material, and appropriate collocation of a saline taste, a pungent taste, a sour taste, a sweet taste and a fresh taste, and the fish braised in soy sauce which is braised with the flavoring of the invention is a good food in Sichuan cuisine in color, fragrance, taste and appearance, so the flavoring of the invention, which can be applied to various fishes, is convenient to use
Description
technical field [0001] The invention relates to condiments, more specifically to a condiment for braised fish. Background technique [0002] Seasoning is a general term for seasoning and oil, soy sauce, oil consumption, monosodium glutamate, chicken essence, etc. Seasoning usually refers to natural plant spices, which is a general term for plant spices such as star anise, pepper, cinnamon bark, and tangerine peel. There are several types of seasonings: salty seasonings, sweet seasonings, sour seasonings, spicy seasonings, umami seasonings, etc. Fish is a favorite food of the general public, and there are many raw materials for cooking fish, and the tastes of the cooked fish are also many. In Sichuan cuisine, fish is mainly cooked with spicy flavor, and there are many kinds of seasonings for cooking fish on the market. This seasoning also belongs to the condiment of braised fish, but at present, although there are some finished seasoning products of braised pork on the mar...
Claims
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IPC IPC(8): A23L1/226A23L27/20
Inventor 邱湘津
Owner 邱湘津