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Sautéed fish seasoning and cooking method thereof

A technology for seasoning and frying, which is applied in the field of seasoning for fried fish and using the seasoning for cooking fish, can solve the problems of easy to get angry, lack, difference in taste and aroma, etc. fire effect

Active Publication Date: 2015-09-16
重庆天厨天雁食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the fish seasonings sold on the market are mainly concentrated in three series of products: boiled fish seasoning, spicy fish seasoning, and pickled fish seasoning. Among them, boiled fish embodies the characteristics of tenderness, freshness, and spicyness, and spicy fish embodies the characteristics of spicy and spicy. The characteristics of sauerkraut fish embody the characteristics of hot and sour fragrance, and these three series of products all have a spicy taste, easy to get angry, and the difference in taste and aroma is not big, but there is still a lack of other characteristic fish seasonings on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1A Sautéed fish seasoning, including grass feed package and basic seasoning package.

[0032] Raw materials (parts by weight): 400 parts of salad oil, 10 parts of cumin, 11 parts of star anise, 8 parts of cinnamon, 9 parts of bay leaf, 5 parts of three Nye, 6 parts of grass fruit, 4 parts of clove, 8 parts of Luo Han Guo, licorice 6 parts, 15 parts Amomum, 13 parts old Kou, 75 parts dried chili, 60 parts dried peppercorns, 55 parts green onion (length is based on 2 cm), 25 parts ginger (size is based on 3 cm), garlic cloves 30 servings.

[0033] Raw materials (parts by weight) of the basic seasoning package: 300 parts of salad oil, 50 parts of Tianchu bean paste, 5 parts of table salt, 25 parts of monosodium glutamate, 25 parts of chicken essence, 4 parts of light soy sauce, 5 parts of oyster sauce, 5 parts of pepper powder, sugar 4 servings, 30 servings of cooking wine.

[0034] Preparation Process:

[0035] 1) Add 400 copies of salad oil to the pot. When the oil is...

Embodiment 2

[0045]2A Sautéed Fish Seasoning, including Forage Packet and Basic Seasoning Packet

[0046] Raw materials (parts by weight): 400 parts of salad oil, 8 parts of cumin, 9 parts of star anise, 7 parts of cinnamon, 7 parts of bay leaf, 3 parts of three Nye, 4 parts of grass fruit, 3 parts of clove, 6 parts of Luo Han Guo, licorice 5 parts, 10 parts Amomum, 10 parts old Kou, 60 parts dried chili, 50 parts dried peppercorns, 45 parts green onion (length is subject to 2 cm), ginger slices 20 parts (size is subject to 3 cm), garlic cloves 25 servings.

[0047] Raw materials (parts by weight) of the basic seasoning package: 400 parts of salad oil, 40 parts of Tianchu bean paste, 4 parts of salt, 18 parts of monosodium glutamate, 18 parts of chicken essence, 3 parts of light soy sauce, 4 parts of oyster sauce, 4 parts of pepper powder, sugar 3 servings, 30 servings of cooking wine.

[0048] Sautéed fish seasoning production process:

[0049] 1) Preparation of stir-fried fish grass f...

Embodiment 3

[0059] 3A Sautéed Fish Seasoning, including Forage Packet and Basic Seasoning Packet

[0060] Raw material (parts by weight): 250 parts of salad oil, 7 parts of cumin, 8 parts of star anise, 6 parts of cinnamon, 6 parts of bay leaves, 3 parts of three Nye, 4 parts of grass fruit, 2 parts of clove, 6 parts of Luo Han Guo, licorice 3 parts, 10 parts of amomum, 8 parts of old Kou, 50 parts of dried chili, 40 parts of dried peppercorns, 35 parts of green onion (the length is based on 2 cm), 18 parts of ginger slices (the size is based on 3 cm), garlic cloves 20 servings.

[0061] Raw materials (parts by weight) of the basic seasoning package: 200 parts of salad oil, 40 parts of Tianchu bean paste, 4 parts of salt, 18 parts of monosodium glutamate, 18 parts of chicken essence, 3 parts of light soy sauce, 4 parts of oyster sauce, 3 parts of pepper powder, sugar 3 servings, 30 servings of cooking wine.

[0062] Sautéed fish seasoning production process:

[0063] 1) Preparation of ...

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Abstract

The invention relates to a spicy-fried fish seasoning and a cooking method for spicy-fried fish. The spicy-fried fish seasoning comprises a forage bag and a base material bag, wherein the forage bag consists of salad oil, fennel, anise, cinnamon, myrcia, kaempferiae, amomum tsao-ko, cloves, siraitia grosvenorii, liquorice, fructus amomi, tsaoko amomum fruit, dried chili, dried pepper, shallots, gingers and garlic; the base material bag consists of salad oil, tianchu bean paste, edible salt, aginomoto, chicken powder, light soy sauce, oyster sauce, pepper powder, white sugar and cooking wine. Fish cooked by the spicy-fried fish seasoning has the advantages of freshness, tastiness, mellow fragrance and the like; furthermore, dryness-heat caused by the chili and the pepper can be avoided; meanwhile, the spicy-fried fish seasoning has the effects of tonifying spleen, stimulating stomach, helping produce saliva, slaking thirst and the like.

Description

technical field [0001] The invention belongs to the field of cooking food, and specifically relates to a seasoning for fried fish and a method for cooking fried fish with the seasoning. Background technique [0002] Stir frying generally refers to a method in which raw materials are first ripened and then quickly fried in hot oil. The method of stir-frying in soy sauce is generally applied to vegetables, but is rarely used in fish cooking. At present, the fish seasonings sold on the market are mainly concentrated in three series of products: boiled fish seasoning, spicy fish seasoning, and pickled fish seasoning. Among them, boiled fish embodies the characteristics of tenderness, freshness, and spicyness, and spicy fish embodies the characteristics of spicy and spicy. The characteristics of pickled fish and pickled fish embody the characteristics of hot and sour and fragrant. These three series of products all have a spicy taste, are easy to get angry, and have little diffe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/325A23L1/29A23L27/00A23L17/00A23L33/00
CPCA23L17/00A23L27/00A23L27/10A23L33/00A23V2002/00A23V2200/30
Inventor 徐乙文谢刚中李红张志明郑泽春
Owner 重庆天厨天雁食品有限责任公司
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