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Sauerkraut soup pot condiment

A sauerkraut material and soup pot technology, applied in the functions of food ingredients, food science, applications, etc., can solve problems such as difficulty in swallowing, fishy smell, etc., achieve long aftertaste, remove fishy smell, and mellow soup taste

Active Publication Date: 2016-03-30
贵州李记食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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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  • Sauerkraut soup pot condiment

Examples

Experimental program
Comparison scheme
Effect test

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 Ⅰ0 .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 ginge...

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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PUM

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Abstract

The invention provides sauerkraut soup pot seasoning, which mainly consists of main seasoning, sauerkraut ingredients, pickled fish ingredients and seasonings. The sauerkraut soup pot condiment prepared by the invention has the characteristics of rich and fresh fragrance, moderate spicy, salty and delicious taste, and pure taste, and can satisfy people's requirements for gourmet food in sense of smell and taste. The condiment of the present invention contains two kinds of sauerkraut buns, main seasoning and sauerkraut material. When eating, it can not only cook dishes with natural fragrance, flavor harmony and mellow soup, but also can be selected or freely prepared according to personal taste, and can effectively Removes the fishy smell of fish and is a nutritious base.

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 pl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00
CPCA23L27/00A23V2002/00A23V2200/08
Inventor 胡刚
Owner 贵州李记食品有限公司
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