Seasoning for instant-flavored small fish larvae and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of small fish larvae and seasoning, which is applied in the field of preparing the seasoning, the ready-to-eat flavor of small larvae seasoning, to achieve the effects of reducing usage, simple and convenient method, and maintaining performance
Active Publication Date: 2018-02-06
湖南省东江清水食品有限公司
View PDF5 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0004] The technical problem to be solved by the present invention is to provide a seasoning of ready-to-eat small fish larvae that does not affect the existing taste and color and does not excessively stimulate the stomach
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
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0025] The seasoning of the instant flavor small fish of the present invention is made of the following raw materials in parts by weight: 50 parts of soybean oil, 2 parts of onion, 1.5 parts of ginger, 2 parts of revolutionary grass leaves, 0.6 part of star anise, 1 part of cinnamon bark, and dried red pepper 12 parts, 3 parts of cumin powder, 2 parts of red rice flour.
[0026] The method for preparing the seasoning comprises the steps:
[0027] a. Squeeze the juice from the revolutionary grass leaves and filter for later use;
[0028] b. Put the soybean oil into the oil pan and heat it to 130°C;
[0029] c. Put the sliced onions into the oil pan and cook for 5 minutes;
[0030] d. Put the sliced ginger into the oil pan and boil for 15 minutes;
[0031] e. Put the star anise, cinnamon bark, and dried red pepper into the oil pan and cook together. After the onion and ginger are boiled until they are dry, remove the star anise, cinnamon bark, dried red pepper, onion, and...
Embodiment 2
[0036] The seasoning of the instant flavor small fish of the present invention is made of the following raw materials in parts by weight: 50 parts of soybean oil, 1 part of onion, 1 part of ginger, 2 parts of revolutionary grass leaves, 0.5 part of star anise, 1 part of cinnamon bark, and dried red pepper 11 parts, 2 parts cumin powder, 1 part red rice flour.
[0037] The preparation method is the same as above.
Embodiment 3
[0039] The seasoning of the instant flavor small fish of the present invention is made of the following raw materials in parts by weight: 60 parts of soybean oil, 3 parts of onion, 2 parts of ginger, 3 parts of revolutionary grass leaves, 0.6 part of star anise, 2 parts of cinnamon bark, and dried red pepper 12 parts, 3 parts of cumin powder, 2 parts of red rice flour.
[0040] The preparation method is the same as above.
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
Login to view more
Abstract
The invention discloses a seasoning of instant flavor little fishes. The instant flavor little fishes are prepared from the following raw materials in parts by weight: 50-60 parts of soybean oil, 1-3 parts of onion, 1-2 parts of fresh ginger, 2-3 parts of revolution grass, 0.5-0.6 part of anise, 1-2 parts of cinnamon, 11-12 parts of dried chillies, 2-3 parts of cumin powder and 1-2 parts of red rice flour. The invention also discloses a method for preparing the seasoning. The method comprises the following steps: a. juicing the revolution grass, and filtering for later use; b. putting the soybean oil into a fry pan, and heating up to 130 DEG C; c. putting the sliced onion into the fry pan and stewing for 5 minutes; d. putting the sliced fresh ginger into the fry pan and stewing for 15 minutes together with the sliced onion; e. then, putting the anise, the cinnamon and the dried chillies into the fry pan and stewing together with the sliced onion and the sliced fresh ginger, and fishing out the raw materials until the onion and the fresh ginger are stewed to be dry; f. putting the cumin powder and the red rice flour into the fry pan, stopping heating and standing still for 10 minutes; g. putting the revolution grass juice into the fry pan, and evenly mixing.
Description
technical field [0001] The invention relates to a seasoning for instant food, in particular to a seasoning for instant flavor small fish larvae, and also relates to a method for preparing the seasoning. Background technique [0002] The southern part of my country is rich in aquatic products, and the instant-flavored small fish larvae is a popular instant-flavored food in the southern part of the country. But these ready-to-eat flavor foods sold in the market now have a common defect, are exactly too hot, in order to guarantee mouthfeel and color, all have added a large amount of red prickly ash seeds or red chili oil or capsanthin, capsicum essence in its seasoning, like this It is very irritating to the stomach, so it is not advisable to eat too much, especially for some people with poor stomach. This defect has reduced the suitable crowd of ready-to-eat flavor small fish larvae, has influenced market sales volume, is unfavorable for the development and utilization of thi...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more