Making method of fish-pepper sauce

A technology for fish pepper sauce and pepper sauce, which is applied in the field of catering seasonings, can solve the problems of difficulty in completely unifying the taste, waste time, increase work intensity, etc., and achieve the effects of unique taste, convenient use and improved taste.

Inactive Publication Date: 2015-07-22
蔡平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, in the existing food processing methods, the chef needs to cook a river fresh dish and often needs to add a lot of soaked delicacies and a lot of complicated seasonings. These food preparation methods are a waste of time and increase the work intensity. At the same time, the taste Difficult to fully unify

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A fish pepper sauce, which is composed of the following components: 50kg of Ervitex pepper; 7.5kg of soaked ginger; 7.5kg of soaked cowpea; 7.5kg of soaked radish; 1.6kg of monosodium glutamate; Soy sauce 1kg; Hanyuan pepper 2kg; millet pepper 7kg; sugar 2kg; garlic 7.5kg; bulk liquor 7.5kg.

Embodiment 2

[0019] The above-mentioned fish pepper sauce production process is as follows:

[0020] (1) Select Sichuan Ervittia pepper as the main raw material;

[0021] (2) Wash and dry the two vitex peppers, and cut them into 1cm-long sections with a pepper cutter;

[0022] (3) Calculated on the basis of 500 catties, 350 g / bag x 60 bags of refined salt, 200 g / bag x 50 bags of monosodium glutamate, 454 g / bag x 20 bags of chicken essence, 500 g / bag x 20 bottles of Shaoxing cooking wine, 20 catties sugar, and bulk liquor 75 catties, 12 bottles of Lee Kum Kee light soy sauce 500m / x, 12 bottles of fish sauce 750m / x, 30 catties of soaked ginger, 75 kg of soaked round root radish, or 75 kg of soaked radish, 75 catties of soaked cowpea, 75 catties of millet pepper, 20 catties of dried red peppercorns , Maggi Fresh Juice 800g / bag x 6 bottles.

[0023] (4) Mince the processed cowpea with a cutting machine for later use, soak radish, millet pepper, and pickled ginger and cut them into 0.5cm mince ...

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PUM

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Abstract

The invention relates to fish-pepper sauce which is composed of the following ingredients: 50 kg of pod pepper, 7.5 kg of pickled ginger, 7.5 kg of pickled cowpea, 7.5 kg of pickled radishes, 1.6 kg of monosodium glutamate, 5 kg of Haitian soybean sauce, 5 kg of Fengqiu grilled fish sauce, 1 kg of Maggi liquid seasoning, 2 kg of Hanyuan Zanthoxylum schinifolium et Zucc, 7 kg of Capsicum frutescens, 2 kg of white sugar, 7.5 kg of garlic and 7.5 kg of bulk wine. The fish-pepper sauce is widely applied, is convenient and fast for use, has a unique taste, has excellent naturally fermented fragrance, can be used to greatly reduce complex processes for professional chefs and non-professionals and raise accuracy and consistency of taste and is convenient to use. The seasoning provided by the invention integrates seasonings and necessary ingredients which are usually required for fish-boiling and cooking at a time. The compound oil-free naturally fermented seasoning obtained after repeated experiments can bring convenience to those who can't or don't quite cook or boil fish and is convenient and quick to use only by adding a small amount of the seasoning and adding water after oil is heated to a certain temperature and cooled. Use trouble and accuracy problems can be solved for chefs, and taste stability and consistency of dishes can be enhanced.

Description

technical field [0001] The invention relates to a fish pepper sauce, which belongs to the technical field of catering seasonings. Background technique [0002] At present, in the existing food processing methods, the chef needs to cook a river fresh dish and often needs to add a lot of soaked delicacies and a lot of complicated seasonings. These food preparation methods are a waste of time and increase the work intensity. At the same time, the taste It is difficult to fully unify. Therefore, it is necessary to improve the condiments so as to improve the feeding process of food, improve the simplicity of food processing and improve the uniformity of food taste. Contents of the invention [0003] The purpose of the present invention is to overcome the defects of the above-mentioned technologies, and provide a fish pepper sauce, which can improve the accuracy and stability of the taste of dishes, reduce complicated cooking procedures, reduce the complexity of ingredients, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 蔡平
Owner 蔡平
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