Processing formula and processing method for freshwater fish
A freshwater fish and recipe technology, applied in the field of freshwater fish processing, can solve the problems of single taste, poor taste and nutrition, etc., and achieve the effects of unique flavor, improved taste and increased appetite
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[0013] A processing formula for freshwater fish, which is composed of freshwater fish, Chinese herbal medicine seasoning and basic seasoning. , galangal, cumin, fruit, sweet incense, smoked cinnamon, cinnamon, cinnamon, citronella grass, grass, branches, pepper, star anise, fragrant leaves, cumin, angelica, codonopsis, dried chili and tangerine peel, each of which The mass ratio of the components used is: 15-20 parts of Caoguo, 2-5 parts of Muxiang, 4-8 parts of Xiangsha, 4-8 parts of Amomum, 10-15 parts of Caokou, 6-10 parts of Piperia , 10-15 parts of cloves, 15-20 parts of white cardamom, 2-5 parts of Angelica dahurica, 2-5 parts of kaempferia, 4-8 parts of fragrant fruit, 4-8 parts of ginger, 10-15 parts of fennel, 10 ~15 parts, 2~5 parts of Ganxiang, 5~10 parts of cinnamon, 4~8 parts of cinnamon, 2~5 parts of cinnamon, 6~10 parts of lemongrass, 6~10 parts of papaya, 6~10 parts of branches , 2 to 5 parts of pepper, 15 to 20 parts of star anise, 10 to 15 parts of fragrant ...
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