Seasoning for stewing fish and preparation method thereof
A technology for seasoning and stewing fish, which is applied in the field of stewed fish seasoning and its preparation, can solve the problems of inability to remove fishy smell, mask and the like, and achieve the effects of reasonable proportioning and convenient use.
Inactive Publication Date: 2015-03-25
QINGDAO GAOZHESI CLOTHING
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AI Technical Summary
Problems solved by technology
[0002] Fish is a kind of food that people like very much. It is not only delicious, but also has health benefits. There are many cooking methods for fish, but the most traditional one in China is stewed fish. The ratio of the ingredients is strictly required. It is necessary to remove the fishy smell and maintain the freshness of the fish. At present, the fish stew seasonings available in the market often cover up the freshness of the fish, or cannot remove the fishy smell. In view of the above disadvantages, The present invention selects a variety of aniseed ingredients that remove fishy smell and keep fresh as raw materials, and develops a seasoning for stewed fish
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0018] 20-30 parts of salad oil, 2-4 parts of garlic, 2-4 parts of ginger, 1-3 parts of star anise, 1-3 parts of cinnamon, 1-3 parts of pepper, 1-3 parts of bay leaves, 1-3 parts of nutmeg , 3-5 parts of iodine.
Embodiment 2
[0020] 20 parts of salad oil, 2 parts of garlic, 2 parts of ginger, 1 part of star anise, 1 part of cinnamon, 1 part of pepper, 1 part of fragrant leaves, 1 part of nutmeg, 3 parts of iodine wine.
Embodiment 3
[0022] 25 parts of salad oil, 3 parts of garlic, 3 parts of ginger, 2 parts of star anise, 2 parts of cinnamon, 2 parts of pepper, 2 parts of fragrant leaves, 2 parts of nutmeg, 4 parts of iodine wine.
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The invention discloses a seasoning for stewing fish and a preparation method thereof. The seasoning comprises the following raw materials in parts by weight: 20-30 parts of salad oil, 2-4 parts of garlic, 2-4 parts of ginger, 1-3 parts of anise, 1-3 parts of cinnamon, 1-3 parts of pricklyash peel, 1-3 parts of bay leaves, 1-3 parts of netmeg and 3-5 parts of tincture iodine. The seasoning has the functions of removing fishiness and improving freshness, is reasonable in ratio and is convenient to use.
Description
technical field [0001] The invention relates to the field of seasoning and its preparation method, in particular to a seasoning for stewed fish and its preparation method. Background technique [0002] Fish is a kind of food that people like very much. It is not only delicious, but also has health benefits. There are many cooking methods for fish, but the most traditional one in China is stewed fish. The ratio of the ingredients is strictly required. It is necessary to remove the fishy smell and maintain the freshness of the fish. At present, the fish stew seasonings available in the market often cover up the freshness of the fish, or cannot remove the fishy smell. In view of the above disadvantages, The invention selects a variety of aniseed ingredients that remove fishy smell and keep fresh as raw materials, and develops a seasoning for stewed fish. Contents of the invention [0003] The invention provides a seasoning for stewed fish and a preparation method thereof. Th...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23L1/22A23L27/00
Inventor 张旭东
Owner QINGDAO GAOZHESI CLOTHING
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