Seasoning bag and steamed fish preparation method by using the seasoning bag

The technology of seasoning bag and bone-flavored seasoning is applied in the field of food materials, which can solve the problems of raw materials being primary and secondary, food experience discounts, inability to taste fresh and fragrant fish and meat, etc., and achieve the effect of delicious taste and moderate saltiness.

Inactive Publication Date: 2016-07-20
李宏宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the various seasonings sold on the market are single products, and consumers need to purchase multiple seasonings to prepare them. The color

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Choose 17g soy sauce, 30g millet pepper, 5g bone-flavored seasoning, 1g thirteen spices, 2g rock sugar, 3g monosodium glutamate, and 5g freshening seasoning; the soy sauce is preferably Zhengyanghe soy sauce, and the bone-flavored seasoning is preferably pork rib flavor king , the freshness-enhancing seasoning is preferably spicy fresh. The bone-flavored seasoning, the thirteen spices, the rock sugar, the monosodium glutamate, and the spicy fresh are configured in a ratio of 5:1:2:3:5, and are fully stirred to form a basic package 1;

[0022] The soy sauce is the basic package 2;

[0023] The millet pepper is the basic package 3;

[0024] The rock sugar is broken into powder. The seasoning package adopts this ratio, and has a reasonable formula, moderate saltiness, delicious taste, freshness and flavor, and meets the public's demand for food.

Embodiment 2

[0026] The proportion of the basic package 1 is 4g bone-flavored seasoning, 0.5g thirteen spices, 0.5g rock sugar, 1.5g monosodium glutamate, and 3g fresh seasoning; the basic package 2 includes soy sauce, and the soy sauce is 15g; the basic Package 3 includes millet pepper, and the millet pepper is 20g. After the seasoning package is properly proportioned, the steamed fish produced is moderately salty, delicious, fresh and flavorful, and meets the needs of the public for gourmet food.

Embodiment 3

[0028] The ratio of the basic package 1 is 8g bone-flavored seasoning, 2g thirteen spices, 2g rock sugar, 5g monosodium glutamate, and 8g fresh seasoning; the basic package 2 includes soy sauce, and the soy sauce is 20g; the basic package 3 includes Millet pepper, the millet pepper is chosen 50g. The seasoning package adopts this ratio, and has a reasonable formula, moderate saltiness, delicious taste, freshness and flavor, and meets the public's demand for food.

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PUM

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Abstract

The present invention discloses a seasoning bag and a steamed fish preparation method by using the seasoning bag. The seasoning bag consists of a seasoning bag 1, a seasoning 2, and a seasoning bag 3. The seasoning bag 1 comprises 4-8 g of bone flavored seasoning, 0.5-2 g of thirteen-spice, 0.5-2 g of crystal sugar, 1.5-5 g of monosodium glutamate, and 3-8 g of freshness improving seasoning. The seasoning big 2 comprises 15-20 g of soy sauce. The seasoning big 3 comprises 20-50 g of small red pepper. The steamed fish preparation method by using the seasoning bag simultaneously put the seasoning bag 1, the seasoning bag 2 and the seasoning bag 3 during the preparation of the steamed fish. The seasoning bag is reasonable in recipe, moderate in saltiness, and delicious in tastes, improves freshness and flavor, and is in line with the public demand for the delicious food. The seasoning big is used to prepare the steamed fish, so that the steamed fish which are fresher and more fragrant in meat quality, and more slippery and tender in meat sense are cooked compared to the prior art.

Description

technical field [0001] The invention relates to the field of food materials, in particular to a seasoning bag and a method for making steamed fish using the seasoning bag. Background technique [0002] Steaming is one of the commonly used cooking methods. Put pre-processed fresh ingredients, seasonings and accessories directly into the pot, cover the pot and steam until cooked. Dishes made with steaming method have original taste, fresh taste, and can retain the nutrients of ingredients to the greatest extent, so it is recognized as the healthiest cooking method. [0003] The main ingredients of steamed fish are all kinds of fish, which is a home-cooked dish. The method is mainly steamed, and the taste is salty and fresh. However, most of the various seasonings sold on the market are single products, and consumers need to purchase multiple seasonings to prepare them. The color, aroma, and taste of the steamed fish obtained vary greatly, and the fish meat is often unable t...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L17/00
Inventor 李宏宇
Owner 李宏宇
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