Convenient seasoning for tomato fish in sour soup and preparation method of seasoning

A tomato sour soup fish, convenient technology, applied in the field of convenient tomato sour soup fish seasoning and its preparation, can solve the problems such as complicated and complicated production process of sour soup fish, difficult to control the flavor, difficult to sour soup fish, etc., to achieve rich Dining table, easy operation, clear flavor effect

Active Publication Date: 2014-12-10
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process of traditional sour soup fish is cumbersome and complicated. It needs to use rice swill or tomato to ferment to make sour soup. In this process, harmful substances such as mold and nitrite are easy to be produced. At the same time, the color changes greatly and the flavor is difficult to control. It is difficult to cook fish in sour soup at home

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Prepare a kind of convenient tomato sour soup fish seasoning, this seasoning is made up of tomato seasoning bag, sauerkraut bag and salted fish material bag, wherein tomato seasoning bag counts by weight, and its composition is as follows: 80 parts of tomato sauce, soaked red pepper 80 parts, 15 parts of soaked red millet pepper, 15 parts of soaked ginger, 2 parts of wood ginger, 2 parts of salt, 30 parts of monosodium glutamate, 0.5 parts of I+G, 5 parts of white sugar, 0.5 parts of pepper, 1.5 parts of lactic acid , 0.75 parts of glacial acetic acid, 0.3 part of citric acid, and 0.3 part of malic acid; the sauerkraut bag is calculated in parts by weight, and its composition is composed of: 150 parts of dehydrated sauerkraut, 15 parts of pickled red pepper, 15 parts of pickled ginger, 10 parts of soaked garlic, 5 parts of soaked millet pepper, 1 part of cooking wine, 0.3 part of lactic acid, and 0.4 part of acetic acid; the composition of the salted fish material packag...

Embodiment 2

[0062] A kind of convenient tomato sour soup fish seasoning is prepared, which is composed of tomato seasoning bag, sauerkraut bag and pickled fish material bag, wherein the composition of tomato seasoning bag in parts by weight is: 120 parts of tomato sauce, 120 parts of pickled red pepper, 120 parts of soaked red pepper, 25 parts of red millet spicy, 15 parts of soaked ginger, 1 part of wood ginger, 5 parts of salt, 30 parts of monosodium glutamate, 1 part of I+G: 10 parts of white sugar, 1 part of pepper, 1 part of lactic acid, 0.75 parts of glacial acetic acid , 0.75 parts of citric acid, 0.3 parts of malic acid; the sauerkraut bag consists of 200 parts by weight of dehydrated sauerkraut, 20 parts of pickled red pepper, 15 parts of pickled ginger, 5 parts of soaked garlic, 8 parts of pickled millet pepper, cooking wine 1.5 parts, 0.4 parts of lactic acid, and 0.3 parts of acetic acid; the composition of the salted fish feed package in parts by weight is: 6 parts of starch, ...

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PUM

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Abstract

The invention belongs to the field of foods and particularly relates to a convenient seasoning for tomato fish in sour soup and a preparation method of the seasoning. The seasoning comprises a tomato seasoning bag, a pickled vegetable bag and a fish salting material bag, wherein the tomato seasoning bag comprises the following raw materials in parts by weight: tomato paste, pickled red chili, pickled capsicum frutescens, pickled ginger, pungent litse fruit, salt, monosodium glutamate, I+G, white granulated sugar, ground pepper, lactic acid, glacial acetic acid, citric acid and malic acid. According to the seasoning, the tomato seasoning bag and the pickled vegetable bag have been seasoned, so that when the fish is boiled, only a little plant oil is added into a pan, the tomato seasoning bag and the pickled vegetable bag are added into the pan and slightly fried, clear water (or soup-stock) is added for boiling up, and fish meat salted with the fish salting material bag provided by the invention is boiled in the pan. The seasoning can be used for cooking various fresh fishes; the tomato fish in the sour soup which is pleasant in color, sour and delicious in juice can be cooked by only simply frying the seasoning without addition of other any seasoning when the seasoning is used by consumers.

Description

technical field [0001] The invention belongs to the field of food, specifically relates to the technical field of condiments, in particular to a convenient tomato and sour soup fish seasoning and a preparation method thereof. [0002] Background technique [0003] Fish in sour soup is a traditional food of ethnic minorities in the Qiandongnan area of ​​Guizhou, my country. Generally, raw materials such as rice swill or tomatoes are fermented and turned sour, and then boiled with water. The fish is eaten because of its hot and sour taste, rich nutrition, bright color, soup Juicy delicious has been loved by more and more consumers. The production process of traditional sour soup fish is cumbersome and complicated. It needs to use rice swill or tomato to ferment to make sour soup. In this process, harmful substances such as mold and nitrite are easy to be produced. At the same time, the color changes greatly and the flavor is difficult to control. It is difficult to cook fish ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/224A23L27/00A23L27/16
CPCA23L19/20A23L27/00
Inventor 陈功李恒王志强张其圣吴奇谦张伟
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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