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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.
Active Publication Date: 2015-02-25
贵州李记食品有限公司
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Problems solved by technology
However, the fish has a fishy smell. If the fishy smell is not removed during cooking, it will be difficult to swallow.
Method used
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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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Abstract
The invention provides a pickled Chinese cabbage stockpot seasoning mainly comprising a main seasoning, a pickled Chinese cabbage seasoning, a fish pickling seasoning and a flavoring. The prepared pickled Chinese cabbage stockpot seasoning provided by the invention has the characteristics of freshness, fragrance, heavy flavor, moderate peppery, spicy, salty and delicious taste and pure taste, and can be used for meeting the requirements of smell and taste of people for foods. The seasoning provided by the invention contains two pickled Chinese cabbage bags, namely the main seasoning and the pickled Chinese cabbage seasoning; and when eaten, dishes with natural aroma, blending flavor and mellow soup flavor can be cooked, the seasoning also can be selected or freely blended according to personal taste, and the fishy taste of fish also can be effectively removed, so that the seasoning is a condiment with rich nutrients.
Description
technical field [0001] The purpose of the invention is to provide a sauerkraut soup pot condiment, which belongs to the field of food technology. Background technique [0002] Hot pot and soup pot have a long history in China, especially in Chongqing and Sichuan in the south of our country. They are one of the dining methods that are popular with many consumers. According to the taste of consumers in northern my country, hot pots and soup pots with different flavors have also appeared on the market. [0003] Fish are the oldest vertebrates. They inhabit almost all aquatic environments on the earth—from freshwater lakes and rivers to saltwater seas and oceans. Fish live in water all year round, breathe with gills, and assist with fins. Body balance and locomotion in ectothermic vertebrates. [0004] Fish meat contains folic acid, vitamin B2, vitamin B12 and other vitamins. It is rich in nutrition, delicious in taste, easy to be digested and absorbed by the human body, and p...
Claims
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Application Information
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