Manufacture method of Sichuan style red liquor boiled fish complex seasoning

A compound seasoning and production method technology, which is applied in food preparation, application, food science, etc., can solve the problems that the convenience of boiled fish meets the lack of reports on seasoning, and achieve the effect of enriching the dining table, being convenient to use, and having complete ingredients

Inactive Publication Date: 2012-07-25
XIHUA UNIV +1
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Problems solved by technology

[0004] At present, there are about 250 kinds of convenience dishes in the national market. Convenience foods are const

Method used

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Embodiment Construction

[0011] The present invention will be described in detail below in conjunction with specific embodiments.

[0012] The weight parts of the raw material formula are: 20 parts of dried chili; 5 parts of Chinese prickly ash; 3 parts of ginger; 5 parts of garlic; 3 parts of green onion; 30 parts of rapeseed oil; 8 parts of Pixian Douban; 0.5 part of pepper; 2 parts of spice; 1 part of chicken essence; 1 part of white sugar; 0.1 part of potassium sorbate.

[0013] 1. Raw material processing and preparation: Grind Pixian watercress with a meat grinder for later use. Chop the ginger into granules separately with a mixer; wash the ginger and drain the remaining water and chop it into granules with a chopping machine; grind the spices with a grinder and set aside.

[0014] 2. Frying method: accurately weigh the rapeseed oil and put it in a frying pan for refining. After the oil bubbles on the oil surface are dispersed, continue to heat until cooked. Add Pixian watercress, ginger, garl...

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Abstract

The invention discloses a manufacture method of Sichuan style red liquor boiled fish complex seasoning. The Sichuan style red liquor boiled fish complex seasoning consists of the following ingredients in part by weight: 20 to 30 parts of dry red pepper, 5 to 10 parts of pepper, 3 to 5 parts of ginger, 3 to 5 parts of garlic, 3 to 5 parts of onion, 20 to 30 parts of colleseed oil, 1 to 2 parts of common salts, 1 to 2 parts of monosodium glutamate, 0.5 to 2 parts of dry starch, 1 to 2 parts of cooking wine, 5 to 10 parts of Pixian bean paste, 0.5 to 1 parts of ground pepper, 1 to 2 parts of spice, 1 to 2 parts of chicken powder, a proper amount of potassium sorbate according to GB13736-2008 standard, and 1 to 2 parts of white sugar. The Sichuan style red liquor boiled fish complex seasoning has the advantages that the characteristics are obvious, the ingredients are complete, the use is convenient, and the complex seasoning, boiling water (preferably Double-boiled soup) and major ingredients only need to be added in one step in the use process. Dishes on dining tables of people are greatly enriched, so general people can make the boiled fish with the chef level in restaurants, and the invention blank of the Sichuan style red liquor boiled fish convenient complex seasoning is filled.

Description

technical field [0001] The invention relates to a preparation method of a convenient compound seasoning for boiled fish in Sichuan-flavored hot and sour red soup. Background technique [0002] In order to further liberate urban and rural residents from the tedious work of cooking, convenience will be a major trend in the development of China's food industry in the 21st century. The development of convenience food has become an important measure to optimize the industrial structure and product structure of China's food industry and improve the food consumption level of residents. From January to November 2010, China's convenience food manufacturing industry achieved a cumulative industrial sales output value of 1,689,749,900 yuan, a year-on-year increase of 26.08%; a total cumulative profit of 110,203,600,000 yuan, a year-on-year increase of 23.83%. From January to September 2011, the total sales revenue of the convenience food manufacturing industry reached 183.2713 billion...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/326A23L27/20A23L17/10
Inventor 车振明岳鹏张良杨帆饶瑜邢亚阁李明元向文良林洪斌
Owner XIHUA UNIV
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