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Fish flesh sauce

A technology for fish sauce and fish meat, applied in the field of fish sauce, can solve the problem of high content of inorganic salts and vitamins, and achieve the effects of rich mineral content, rich taste and easy digestion and absorption

Inactive Publication Date: 2016-06-22
CHENGDU SHENGERJIA SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] 7. High content of inorganic salts and vitamins
[0012] But also do not have a kind of fish meat sauce that synthesizes multiple fishes on the market at present, so this technical problem has become the direction that the technicians in this field make great efforts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of fish paste, comprising the following raw material components: 30-40 parts of carp meat, 10-15 parts of crucian carp meat, 10-15 parts of eel meat, 10-15 parts of salmon meat, 10-15 parts of fat head fish meat, 10 parts of soybean oil -20 parts, 3-5 parts of salt, 3-5 parts of minced ginger, 1-2 parts of monosodium glutamate, 0.2-0.4 parts of aniseed powder, 2-3 parts of tempeh, 3-5 parts of chicken essence.

[0026] When making the above-mentioned fish meat sauce, put it into a pot and stir-fry for 5-8 minutes according to the above-mentioned ratio, then put it into a container and leave it to cool before eating.

Embodiment 2

[0028] A kind of fish paste, comprising the following raw material components: 30-40 parts of carp meat, 10-15 parts of crucian carp meat, 10-15 parts of eel meat, 10-15 parts of salmon meat, 10-15 parts of fat head fish meat, 10 parts of soybean oil -20 parts, 3-5 parts of salt, 3-5 parts of minced ginger, 1-2 parts of monosodium glutamate, 0.2-0.4 parts of aniseed powder, 2-3 parts of tempeh, 3-5 parts of chicken essence, 10-15 parts of chili powder, 1-2 parts of rice wine, 0.2-0.5 parts of pepper oil, 0.5-1 part of wild salamander.

Embodiment 3

[0030] A kind of fish paste, comprising the following raw material components: 30-40 parts of carp meat, 10-15 parts of crucian carp meat, 10-15 parts of eel meat, 10-15 parts of salmon meat, 10-15 parts of fat head fish meat, 10 parts of soybean oil -20 parts, 3-5 parts of salt, 3-5 parts of minced ginger, 1-2 parts of monosodium glutamate, 0.2-0.4 parts of aniseed powder, 2-3 parts of tempeh, 3-5 parts of chicken essence, 10-15 parts of chili powder, 1-2 parts of rice wine, 0.2-0.5 parts of pepper oil, 0.5-1 part of wild pepper, 1-2 parts of peanuts and 0.5-1 part of sesame.

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PUM

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Abstract

The invention discloses a fish flesh sauce. The fish flesh sauce is characterized by comprising the following raw materials: 30 to 40 parts of carp flesh, 10 to 15 parts of crucian flesh, 10 to 15 parts of eel flesh, 10 to 15 parts of salmon flesh, 10 to 15 parts of bighead carp flesh, 10 to 20 parts of soybean oil, 3 to 5 parts of salt, 3 to 5 parts of minced ginger, 1 to 2 parts of gourmet powder, 0.2 to 0.4 part of minced aniseed, 2 to 3 parts of fermented soya bean and 3 to 5 parts of chickens' extract. The fish flesh sauce provided by the invention is tasty and delicious and has the advantages of rich taste, high protein content, low fat content, high content of vitamins and mineral matters and easiness in digestion and adsorption.

Description

technical field [0001] The invention relates to a meat sauce, in particular to a fish meat sauce. Background technique [0002] Meat paste is a traditional Chinese delicacy. Currently, beef paste, pork paste, shrimp paste, etc. are common in the market. Moreover, in order to meet the different tastes of people in different places, merchants have also produced meat sauces with different tastes and flavors. [0003] The fish meat is delicious, whether it is meat or soup, it is fresh and delicious, and it attracts appetite. It is a favorite food in people's daily diet. There are many kinds of fish, which can be roughly divided into two categories: sea fish and freshwater fish. But whether it is seawater fish or freshwater fish, the nutrients contained in it are roughly the same, and the only difference is the amount of various nutrients. The nutritional value of fish meat is extremely high. Studies have found that children who eat fish regularly will grow faster and develop ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/326
Inventor 臧成学
Owner CHENGDU SHENGERJIA SCI & TECH
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