Pickled Chinese cabbage stockpot seasoning
A sauerkraut material and soup pot technology, which is applied to the functions of food ingredients, food preparation, food science, etc., can solve problems such as difficulty in swallowing, fishy smell, etc., and achieve long aftertaste, remove fishy smell, and pure taste.
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Embodiment 1
[0040] Sauerkraut soup pot seasoning consists of 1 bag of 150 grams of main seasoning, 1 bag of 130 grams of sauerkraut material, 1 bag of 12 grams of pickled fish material, and 1 bag of 8 grams of seasoning.
[0041] 1. Main seasoning
[0042] Main seasoning formula: 8kg rapeseed oil, 2.25kg soaked ginger, 0.9kg soaked garlic, 2kg watercress, 1.5kg soaked red pepper, 1kg wild pepper, 3.5kg boiled pepper, 1.9kg green pepper, 0.14kg pepper powder, mixed spices Ⅰ 0.1kg, white granulated sugar 0.4kg, monosodium glutamate 0.6kg, I+G 7.8g, capsicum red 0.04kg and green vegetable pieces 50kg.
[0043] Mixed spices I formula: Kaempfer 8kg, star anise 8kg, fennel 8kg, green pepper 4kg, cinnamon 4kg, fragrant leaves 4kg, cloves 2kg, pepper 19kg and nutmeg 2kg.
[0044] Craftsmanship:
[0045] A. Put rapeseed oil in a pot and boil over low heat until it boils, then add soaked ginger and garlic, stir fry, add watercress and continue to boil when you can smell the obvious aroma of g...
Embodiment 2
[0070] Sauerkraut soup pot seasoning consists of 1 bag of 140 grams of main seasoning, 1 bag of 120 grams of sauerkraut material, 1 bag of 9 grams of pickled fish material, and 1 bag of 10 grams of seasoning.
[0071] All the other are with embodiment 1.
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