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Fish seasonings and preparation method thereof

A seasoning and tender fish technology, applied in the field of fish seasoning and its production, can solve the problems of not being delicious, difficult, and unauthentic fish dishes, etc., achieve excellent product processing quality, ensure stability, and reduce after-sales service The effect of probability

Inactive Publication Date: 2014-05-07
SICHUAN MANJIANGHONG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Consumers usually choose to go to restaurants if they want to taste the above-mentioned fish dishes, but the preparation of the above-mentioned fish dishes requires more materials, takes a long time to prepare, and involves many processes, which cannot meet the needs of the fast-paced life in modern society
Moreover, there are many seasonings needed to make spicy and tender fish, and it is difficult for ordinary families to prepare all the seasonings. When making the above fish dishes at home, the corresponding deliciousness is often not produced due to limited materials.
On the other hand, even if all the materials are prepared, many years of experience are needed to prepare authentic fish seasoning. For inexperienced people, it is very difficult to make the above-mentioned fish dishes by themselves, and the taste of homemade fish dishes is generally not good. authentic

Method used

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Examples

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Effect test

Embodiment approach

[0037] As an embodiment of the present invention, a seasoning for boiled fish and green pepper tender fish, calculated according to 240kg of seasoning produced, raw materials include: 150kg of salad oil, 45kg of bean paste for thick fish seasoning, 5kg of tempeh, 12kg of ginger, garlic 15 kg, pickled ginger 12 kg, pickled red Erjingtiao pepper 10 kg, pickled millet hot pepper 10 kg, new generation dried pepper 15 kg, fresh-keeping green pepper 10 kg, red pepper 8 kg, pepper 3 kg, star anise 0.5 kg, fennel 0.5 kg, 0.5 kg of cinnamon.

[0038] Preferably, the special bean paste for thick fish seasoning is made by mixing mature chili mash and sweet fenzi at a weight ratio of 4 to 1 and fermenting for 6 months. The chili mash is made of bright red ditex, and only sweet fenzi is used. Yin valve. Preferably, soaked ginger, soaked red Erjingtiao pepper and soaked millet are prepared by soaking in low-salt and high-salt.

[0039] A preparation method of boiled fish and green pepper tende...

Embodiment 2

[0052] Example 2 of the present invention, a spicy perfume fish, green pepper perfume fish seasoning, calculated according to the manufacturing of 210kg seasoning, raw materials include: salad oil 150kg, thick fish seasoning special bean paste 45kg, tempeh 5kg, ginger 6kg, garlic 15kg , Pickled ginger 10 kg, pickled red Erjingtiao pepper 8 kg, pickled millet hot 6 kg, new generation dried pepper 10 kg, peanut 2 kg, red pepper 5 kg, pepper 3 kg, star anise 0.5 kg, fennel 0.5 kg, cinnamon 0.5 kg kg.

[0053] Preferably, the special bean paste for thick fish seasoning is made by mixing mature chili mash and sweet fenzi at a weight ratio of 4 to 1 and fermenting for 6 months. The chili mash is made of bright red ditex, and only sweet fenzi is used. Yin valve. Preferably, soaked ginger, soaked red Erjingtiao pepper and soaked millet are prepared by soaking in low-salt and high-salt.

[0054] A preparation method of spicy perfume fish and green pepper perfume fish seasoning, the specif...

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PUM

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Abstract

The invention discloses fish seasonings and a preparation method thereof, and relates to a boiled fish seasoning, a green peppercorn tender fish seasoning, a spicy fragrant water fish seasoning and a green peppercorn fragrant water fish seasoning and preparation methods thereof. The fish seasonings comprise the following raw materials: salad oil, broad bean paste special for raw fish seasonings, fermented blank beans, old gingers, garlics, pickled gingers, pickled Szechuan chilies, pickled capsicum frutescens, a new generation of dry chilies, fresh green prickleyash, peanuts, Chinese red peppers, black peppers, anises, foeniculum vulgare and cinnamons. The preparation method comprises the following steps of raw material pretreatment; burdening; frying; filling packaging; cooking; external packaging; and binning. The fish seasonings are convenient to use; authentic Szechuan fish food can be cooked through the utilization of the fish seasonings by consumers without cooking skills. Thus, the fish seasonings meet the needs of people and have the good practicability.

Description

Technical field [0001] The invention relates to a fish seasoning and a preparation method thereof, in particular to a boiled fish seasoning, a green pepper tender fish seasoning, a spicy perfume fish seasoning and a green pepper fragrance fish seasoning and a preparation method thereof. Background technique [0002] With the development of economy and the improvement of people's living standards, people pay more and more attention to their own health. Fish is very popular as an important nutritious food. Boiled fish, tender fish with green pepper, spicy perfume fish and green pepper perfume fish are common home-cooked dishes in Sichuan. They are made with fish meat as raw materials and chili and Chinese pepper as main seasonings. They are delicious and popular among diners. favorite. [0003] Consumers who want to taste the above-mentioned fish dishes generally choose to go to restaurants, and the preparation of the above-mentioned fish dishes requires more materials, longer prep...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/10
Inventor 罗遵荣
Owner SICHUAN MANJIANGHONG FOOD TECH
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