Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Seasoning of fish filets in hot chili oil, and preparation method thereof

A seasoning and boiled fish technology, which is applied in the field of food seasoning, can solve problems such as poor taste, and achieve the effect of overcoming excessive loss of active ingredients, simple steps, and natural aftertaste

Inactive Publication Date: 2015-05-27
甘丘平
View PDF3 Cites 15 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the defects of poor taste of boiled fish seasoning in the prior art, and provide a boiled fish seasoning, which maintains the fresh and fragrant characteristics of boiled fish, has a mellow taste and a unique flavor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Seasoning of fish filets in hot chili oil, and preparation method thereof
  • Seasoning of fish filets in hot chili oil, and preparation method thereof
  • Seasoning of fish filets in hot chili oil, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Material selection: choose dried red pepper or dried red pepper. The dried red pepper is specifically chili powder. Among them, dried red pepper or dried red pepper requires strong spicy taste, no impurities, and no mildew. .

[0026] 2. Cooking: steaming 2000 grams of dried red pepper or dried red pepper at a temperature of 90° C. for 40 minutes.

[0027] Specifically, if it is dried red pepper, first screen the dried red pepper, remove the broken dried red pepper, then wash, and put 2000 grams of the cleaned dried red pepper into a cooking pot and cook at a temperature of 90°C for 40 minutes.

[0028] 3. Stir-frying: Add 1000 grams of vegetable oil into the frying pan, boil the oil with high heat, and cook at a temperature of 100°C to remove the smell of raw oil. Add 1200 grams of spices and 2000 grams of dry red wine cooked in step (1). Chili, 800 grams of watercress and 300 grams of salt, stir constantly, fry for 8 minutes, that is, the boiled fish seasoning.

...

Embodiment 2

[0036] 1. Material selection: choose dried red pepper or dried red pepper. The dried red pepper is specifically chili powder. Among them, dried red pepper or dried red pepper requires strong spicy taste, no impurities, and no mildew. .

[0037] 2. Cooking: steaming 2500 grams of dried red pepper or dried red pepper at a temperature of 110° C. for 20 minutes.

[0038] Specifically, if it is dried red pepper, first screen the dried red pepper, remove the broken dried red pepper, then wash, and put 2500 grams of the cleaned dried red pepper into a cooking pot and cook at 110° C. for 20 minutes.

[0039] 3. Stir-frying: Add 1400 grams of vegetable oil into the frying pan, boil the oil over high heat, and boil the temperature to 120°C to remove the smell of raw oil. Add 1500 grams of spices and 2500 grams of dry red wine cooked in step (1). Chili, 1200 grams of watercress and 500 grams of salt, stir constantly, and fry for 20 minutes to get the boiled fish seasoning.

[0040] Whe...

Embodiment 3

[0047] 1. Material selection: choose dried red pepper or dried red pepper. The dried red pepper is specifically chili powder. Among them, dried red pepper or dried red pepper requires strong spicy taste, no impurities, and no mildew. .

[0048] 2. Cooking: steaming 2250 grams of dried red pepper or dried red pepper at a temperature of 100° C. for 30 minutes.

[0049]Specifically, if it is dried red pepper, first screen the dried red pepper, remove the broken dried red pepper, then wash, and put 2250 grams of the cleaned dried red pepper into a cooking pot and cook at a temperature of 110°C for 30 minutes.

[0050] 3. Stir-frying: add 1200 grams of vegetable oil into the frying pan, boil the oil over a high heat and cook at a temperature of 120°C to remove the smell of raw oil, add 1350 grams of spices, and 2250 grams of dry red wine cooked through step (1). Chili, 1000 grams of watercress and 400 grams of salt, stirring constantly, fry for 10 minutes, that is, boiled fish sea...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention discloses a seasoning of fish filets in hot chili oil, and a preparation method thereof. The preparation method comprises: cooking, wherein 2000-2500 parts of hot pepper is cooked for 20-40 min at a temperature of 90-110 DEG C; and then frying, wherein 1000-1400 parts of vegetable oil is heated to a temperature of 100-120 DEG C, 1200-1500 parts of spice, 2000-2500 parts of the cooked hot pepper, 800-1200 parts of douban, and 300-500 parts of salt are added, and frying is performed for 8-20 min so as to obtain the seasoning of the fish filets in hot chili oil.

Description

technical field [0001] The invention relates to a food seasoning, in particular to a boiled fish seasoning and a preparation method thereof. Background technique [0002] Boiled fish belongs to Sichuan cuisine. It uses fresh fish as the main ingredient, boiled with pickled vegetables and auxiliary materials, and is loved by consumers because of its unique taste. The ingredients are generally prepared by the boiling method, that is, after boiling a certain amount of vegetable oil, and then adding the raw material formula, the process is complicated, the cost is high, the loss of active ingredients is large, and the unique aroma of the raw materials is easily lost. After that, there will be poor taste. Contents of the invention [0003] The purpose of the present invention is to overcome the defect of poor taste of the boiled fish seasoning in the prior art, and provide a boiled fish seasoning, which maintains the fresh and fragrant characteristics of the boiled fish, has a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/221A23L27/20A23L27/10
CPCA23V2002/00A23V2200/30
Inventor 甘丘平
Owner 甘丘平
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com