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A pickled fish seasoning and convenient technology, which is applied in the field of condiments, can solve the problems of primary and secondary raw materials, inadequate heat control, and large differences, etc., and achieve the effect of tender and delicious fish meat and clear soup color
Active Publication Date: 2013-05-22
SICHUAN JINGONG CHUANPAI FLAVORING
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Abstract
Description
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Sauerkraut fish is exquisite in production, with many ingredients and complicated process. Most of the various seasonings sold in the market are single products, and consumers need to buy a variety of seasonings to prepare. More or less and insufficient heat control and other factors cause the resulting sauerkraut fish color, aroma and taste to vary greatly
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Embodiment 1
[0019] A convenient sauerkraut fish seasoning, which is composed of sauerkraut packs and salted fish feed packs. The sauerkraut packs are composed of 100 parts by weight of pickled green vegetables, 8 parts of pickled ginger, 10 parts of pickled millet pepper, and 5 parts of garlic , 20 parts of edible vegetable oil, 10 parts of salt, 4 parts of sugar, 4 parts of monosodium glutamate, 2 parts of maltodextrin, 4 parts of boiling water, 1 part of rattan pepper oil, 1 part of green peppercorns, 3 parts of spices; The ingredients include: 40 parts of starch, 42 parts of edible salt, 3 parts of pepper, and 0.8 parts of papain.
[0020] The rattan pepper oil is used as a flavor raw material and is produced in Hongya County, Ya'an City, Sichuan Province. It has a unique and strong fragrance, which endows the product with a unique aromatic flavor.
[0021] Further, the weight ratio of the sauerkraut bag to the salted fish bag is 200:10.
[0022] Further, the preparation method of the...
Embodiment 2
[0031] A convenient seasoning for sauerkraut fish, which consists of sauerkraut packs and salted fish feed packs. The sauerkraut packs consist of 120 parts by weight of pickled green vegetables, 10 parts of pickled ginger, 15 parts of pickled millet pepper, and 7 parts of garlic , 40 parts of edible vegetable oil, 12 parts of salt, 6 parts of white sugar, 7 parts of monosodium glutamate, 3 parts of maltodextrin, 5 parts of boiling water, 3 parts of rattan pepper oil, 2 parts of green peppercorns, 4 parts of spices; The ingredients include: starch 45, edible salt 46, pepper 5, papain 1.0.
[0032] The rattan pepper oil is used as a flavor raw material and is produced in Hongya County, Ya'an City, Sichuan Province. It has a unique and strong fragrance, which endows the product with a unique aromatic flavor.
[0033] Further, the weight ratio of the sauerkraut bag to the salted fish bag is 200:10.
[0034] Further, the preparation method of the pickled green vegetables, pickled ...
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Abstract
The invention discloses a convenient pickled fish spice. The convenient pickled fish spice consists of a pickle bag and a fish-pickling-spice bag, wherein the pickle bag comprises the following components in parts by weight: 100-120 parts of pickled vegetable, 8-12 parts of pickled ginger, 10-15 parts of pickled upturned chili, 5-7 parts of garlic, 20-40 parts of edible vegetable oil, 10-12 parts of edible salt, 4-6 parts of white sugar, 4-7 parts of monosodium glutamate, 2-3 parts of malto dextrin, 4-5 parts of boiled water, 1-3 parts of vine pepper oil, 1-2 parts of green prickleyash and 3-4 parts of spice; the fish-pickling-spice bag comprises the following components in parts by weight: 40-45 parts of starch, 42-46 parts of edible salt, 3-5 parts of ground pepper and 0.8-1.0 part of papain. The invention further discloses a manufacturing method of the pickle bag in the convenient pickled fish spice. The pickled fish spice disclosed by the invention can be used for cooking various fresh fishes; by adopting the pickled fish spice, the pickled fish which is bright in soup, is delicate and delicious in fish and is sour and hot can be cooked out without frying the spice or adding other spices; and meanwhile, the pickled fish spice further can be used for cooking various sour and hot appetizing foods based on Sichuan pickle, such as pickle vermicelli soup, pickle tofu pudding and sour and hot hoof.
Description
technical field [0001] The invention relates to the technical field of condiments, in particular to a convenient pickled fish seasoning. Background technique [0002] Sauerkraut fish is made of fresh fish as the main ingredient, cooked with kimchi and auxiliary ingredients. It is loved by more and more consumers because of its hot and sour taste and rich nutrition. Sauerkraut fish is exquisite in production, with many ingredients and complicated process. Most of the various seasonings sold in the market are single products, and consumers need to buy a variety of seasonings to prepare. More or less and insufficient heat control and other factors cause the resulting sauerkraut fish color, aroma and taste to vary greatly. Contents of the invention [0003] The invention overcomes the shortcomings of the prior art and provides a convenient pickled fish seasoning, which can cook authentic Sichuan dish pickled fish without frying or adding any other seasonings. [0004] In ord...
Claims
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Application Information
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