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Freshness preserved fish stewing seasoning

A seasoning and stewed fish technology, applied in the direction of food science, etc., can solve the problems of overly strong taste, covering the freshness of fish, taste not reaching the expected effect, light taste, etc., and achieve the effect of easy absorption

Inactive Publication Date: 2016-06-01
CHONGQING YONGXI FOOD & BEVERAGE CULTURE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the seasonings sold in the market are light in taste or taste, or the taste is too heavy to cover the freshness of fish, and the taste does not meet the expected effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A fresh-keeping stewed fish seasoning, comprising the following raw materials in parts by weight: 2 parts of Chinese prickly ash, 1 part of wolfberry, 2 parts of fragrant leaves, 0.3 parts of cloves, 0.2 parts of grass buckle, 0.3 parts of star anise, 1 part of dried ginger, 0.2 parts of fragrant fruit 0.1 part of pepper, 0.3 part of tangerine peel, 0.2 part of three Nye, 0.2 part of Angelica dahurica, 0.1 part of nutmeg, 0.3 part of amomum, 2.5 parts of cumin, 0.6 part of pepper, 0.4 part of cinnamon, 0.3 part of ginger, 0.4 part of licorice , 0.2 parts of cumin, and 0.6 parts of grass fruit.

Embodiment 2

[0018] A fresh-keeping stewed fish seasoning, comprising the following raw materials in parts by weight: 5 parts of Chinese prickly ash, 3 parts of wolfberry, 4 parts of fragrant leaves, 1.5 parts of cloves, 1 part of grass buckle, 0.6 parts of star anise, 4 parts of dried ginger, and 0.6 parts of fragrant fruit 0.4 parts of pepper, 0.6 parts of tangerine peel, 0.6 parts of three Nye, 0.6 parts of Angelica dahurica, 0.3 parts of nutmeg, 0.5 parts of amomum, 4 parts of cumin, 1.2 parts of peppercorns, 1.2 parts of cinnamon, 1 part of ginger, and 1 part of licorice , 0.5 parts of cumin, and 0.9 parts of grass fruit.

Embodiment 3

[0020] A fresh-keeping stewed fish seasoning, comprising the following raw materials in parts by weight: 3 parts of Chinese prickly ash, 2 parts of medlar, 3 parts of fragrant leaves, 1 part of clove, 0.5 part of grass buckle, 0.5 part of star anise, 2 parts of dried ginger, 0.4 part of fragrant fruit 0.2 parts of pepper, 0.4 parts of tangerine peel, 0.3 parts of three Nye, 0.4 parts of Angelica dahurica, 0.2 parts of nutmeg, 0.4 parts of amomum, 3 parts of cumin, 1 part of peppercorns, 1 part of cinnamon, 0.5 parts of ginger, 0.5 parts of licorice , 0.4 parts of cumin, and 0.8 parts of grass fruit.

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PUM

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Abstract

The present invention relates to a freshness preserved fish stewing seasoning which includes the following raw materials in parts by weight: 2-5 parts of Chinese prickly ash, 1-3 parts of Chinese wolfberry fruits, 2-4 parts of bay leaves, 0.3-1.5 parts of cloves, 0.2-1 part of alpinia hainanensis, 0.3-0.6 part of star anises, 1-4 parts of dried gingers, 0.2-0.6 part of ligusticum chuanxiong, 0.2-0.5 part of hoodshaped alocasia rhizome, 0.1-0.4 part of pepper, 0.3-0.6 part of dried tangerine peels, 0.2-0.6 part of rhizoma kaempferiae, 0.2-0.6 part of radix angelicae dahuricae, 0.1-0.3 part of nutmeg, 0.3-0.5 part of fructus amomi, 2.5-4 parts of fennel, 0.6-1.2 parts of pungent pepper (a kind of Chinese prickly ash), 0.4-1.2 parts of cassia barks, 0.3-1 part of hedychium spicatum rhizome, 0.4-1 part of liquorice, 0.2-0.5 part of cumin and 0.6-0.9 part of fructus tsaoko. The freshness preserved fish stewing seasoning is long in fresh fragrance and delicious taste, and removes fishy smell and inhibits impurity, so that the stewed fish flesh is fresh, tender and tasty, the nutrients are easier to be absorbed by human body and the fish stewing seasoning is beneficial to human body health.

Description

technical field [0001] The invention relates to a fresh-keeping stewed fish seasoning. Background technique [0002] At present, the seasonings sold in the market have a light taste or taste, or the taste is too heavy to cover the fresh fragrance of the fish, and the taste cannot reach the expected effect. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a stewed fish seasoning that can effectively blend with the umami taste of fish. [0004] The technical scheme of the present invention to solve the above-mentioned technical problems is as follows: a fresh-keeping stewed fish seasoning, comprising the following raw materials in parts by weight: 2-5 parts of Chinese prickly ash, 1-3 parts of Chinese wolfberry, 2-4 parts of fragrant leaves, 0.3-1.5 parts of cloves 0.2-1 part of grass buckle, 0.3-0.6 part of star anise, 1-4 part of dried ginger, 0.2-0.6 part of fragrant fruit, 0.1-0.4 part of pepper, 0.3-0.6 part of tanger...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
Inventor 刘崇友
Owner CHONGQING YONGXI FOOD & BEVERAGE CULTURE CO LTD
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