Making method of fish-pepper sauce

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...

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