Preparation method of seasoner for fish with Chinese sauerkraut
A seasoning and sauerkraut fish technology, which is applied in the field of food seasoning, can solve the problems of poor selectivity, few varieties, and poor taste, and achieve the effects of improving poor palatability, special taste and smell, and improving digestion and absorption
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Embodiment 1
[0023] Take 70g of salad oil, add 15g of onion oil to the salad oil and mix well, heat to 120°C, put 20g of soaked wild sansan pepper, 30g of soaked red ball pepper, and 30g of soaked ginger into the hot oil and stir-fry for 10 minutes, then add Chinese prickly ash 1 part, 3 parts of monosodium glutamate, 1 part of edible salt, 0.03 parts of food additives; mix well and filter to obtain fried pickled wild pepper, pickled red ball pepper and pickled ginger, and add 80 parts to the filtered hot oil Salad oil is heated to 120°C to obtain mixed oil. Take another salad oil and heat it to 120°C, add dried red chili and stir-fry for 3 minutes, take it out and set aside;
[0024] Each seasoning includes: dried pickled cabbage 55g, fried pickled wild sansho, pickled red ball pepper, pickled ginger and dried red pepper; The sum of the weight of soaked ginger is 40g, the mixed oil is 55g, and 1 dried red pepper after frying;
[0025] The pickled sauerkraut, fried pickled wild sansho, d...
Embodiment 2
[0027] Take 70g of salad oil, add 15g of onion oil to the salad oil, mix well, heat to 130°C, put 20g of soaked wild sansan pepper, 30g of soaked red ball pepper, and 30g of soaked ginger into the hot oil and fry for 15 minutes, then add pepper 1 part, 3 parts of monosodium glutamate, 1 part of edible salt, 0.08 parts of food additives; mix well and filter to obtain fried pickled wild pepper, pickled red ball pepper and pickled ginger, and add 80 parts to the filtered hot oil Salad oil is heated to 130°C to obtain mixed oil. Take another salad oil and heat it to 130°C, add dried red pepper and stir-fry for 5 minutes, take it out and set aside;
[0028] Each seasoning includes: 60g of dried pickled cabbage, fried pickled wild sansan pepper, pickled red ball pepper, pickled ginger and dried red pepper; among them, fried pickled wild sansan pepper, pickled red ball pepper and The sum of the weight of soaked ginger is 40g, the mixed oil is 60g, and 2 dried red peppers after fryin...
Embodiment 3
[0031] Take 70 parts of salad oil, add 15 parts of scallion oil to the salad oil, mix well, heat to 125°C, fry 20 parts of wild Sansho pepper, 30 parts of pickled red ball pepper, and 30 parts of pickled ginger in hot oil for 20 minutes Minutes, then add 1 part of Chinese prickly ash, 3 parts of monosodium glutamate, 1 part of edible salt, and 0.03 parts of food additives; mix evenly and filter to obtain fried pickled wild pepper, pickled red ball pepper and pickled ginger, and heat it after filtering Add 80 parts of salad oil to the oil and heat it to 125°C to make a mixed oil. Take another salad oil and heat it to 125°C, add dried red chili and stir-fry for 5 minutes, take it out and set aside.
[0032] Each seasoning includes: 60g of dried pickled cabbage, fried pickled wild pepper, pickled red ball pepper, pickled ginger and dried red pepper. Among them, the sum of the fried pickled wild sansho, pickled red ball pepper and pickled ginger is 40g, 65g of mixed oil, and 2 fr...
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