Shunshui fish infused seasoning and preparation method thereof

Abstract

The invention relates to the technical field of food, and discloses a Shunshui fish infused seasoning and a preparation method thereof. The Shunshui fish infused seasoning adopts infused rod chilli, infused radishes, infused ginger, infused Chinese sauerkraut, infused green pepper, and fermented hot pepper which are infused in an infused aged brine jar as main raw materials, is added with garlic slices, dry green prickleyash, dry red prickleyash, salad oil, scallion oil, monosodium glutamate, table salt, chilli oil, fish meal, white spirit, and food additives, and has the characteristics of sour with spicy taste, light and heavy spicy and hot taste, spicy taste with sour, pure and mild mouthfeel, appetizing and refreshing effects, natural flavor, fresh color, spicy and fresh flavor, strong taste, and no liability to make people get inflamed. The Shunshui fish infused seasoning of the invention prevents the problem of acetification oxidation of current fish seasonings after long-term storage, and is greener and more healthy. Fresh fish cooked by the Shunshui fish infused seasoning of the invention is not over-cooked after long-term cooking, is pure in taste, bright in color, strong in flavor, and quite delicious, is suitable for people of all ages and both sexes at all seasons, and has the characteristics of appetizing and invigorating spleen, promoting intelligence development and maintaining beautiful face, building body and promoting body health.

Description

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AI Technical Summary

Benefits of technology

This patented technology relates to an improved clean ingredient that makes rice or lobster crisp without any odors associated therewith. These new agents have unique properties like good solubility, sweet sensations, no bad taste, high stability over multiple years, low volatility, nonvolatile nature, and they improve the quality of rice products compared to traditional methods.

Problems solved by technology

This patented describes different ways we have tried overall trying to improve our dietary habits without compromising its original quality or taste. One way this improvement involves adding certain ingredients like selenium, zinc, copper, manganese, lithochloride, citric acid, sodium sulphate, potassia bile extract, lycopene, turmerella oil, seafood essence, pea powder, shrimps containing proteins called ribonuclease-A, beta-2 microcystin, alpha-3 galactosidase, yarn solubility, serine albumen, histone, hydroxyproline, glutathione permeability, lactic acid, spermatozoal texture, palatinosity, bitterness, dyspeptic symptoms caused by excessively strong chewing sensations during consumption. To address this problem, researchers explored methods involving modifying their cooked products' composition through chemical reactions or physical processes.