Pickling flavor type seasoning and preparation method thereof

A technology of seasoning and taste type, which is applied in the field of pickled seasoning and its preparation, can solve problems such as difficulty in causing consumption by special groups of people, lack of spicy and fresh flavor, discomfort in the intestines, etc., and achieve strong and rich taste and bright color moist, rich flavor

Inactive Publication Date: 2016-08-17
SICHUAN WUDOUMI FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the fish tastes delicious and has high nutritional value, for the people in Sichuan, Chongqing, Hunan and other places who like spicy food, they pay more attention to the taste; Vinegar, green onion, ginger, garlic and other seasonings remove the fishy smell. Although

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0029] Example 1

[0030] The bubble-flavored seasoning includes the following raw materials by weight: 25 parts of bubbled radish, 30 parts of bubbled wild pepper, 20 parts of bubbled green and red round bead peppers, 5 parts of bubbled red peppers, 8 parts of bubbled ginger, 8 parts of garlic, and vegetable oil 30 parts, vegetable oil 5 parts, shallot oil 5 parts, wood ginger oil 2 parts, chicken oil 46 parts, dried green peppercorns 2 parts, dried red peppercorns 2 parts, monosodium glutamate 4 parts, salt 3 parts, Yuweibao 2 parts, 2 parts of Shuangxian, 1 part of Baiweixian, 1 part of liquor, and 1 part of spices.

[0031] Wherein, the scallion oil includes the following raw materials by weight: 400 parts of vegetable oil, 58 parts of green onions, 30 parts of soaked ginger and 20 parts of garlic.

[0032] The preparation method of the bubble-flavored seasoning comprises the following steps:

[0033] Screen and wash the soaked green and red round bead peppers for late...

Example Embodiment

[0036] Example 2

[0037] The bubble-flavored seasoning includes the following raw materials by weight: 25 parts of bubbled radish, 25 parts of bubbled wild pepper, 20 parts of bubbled green and red round bead pepper, 1 part of bubbled red pepper, 5 parts of bubbled ginger, 5 parts of garlic, and vegetable oil 30 parts, 5 parts vegetable oil, 5 parts shallot oil, 2 parts wood ginger oil, 41 parts chicken oil, 1 part dried green peppercorns, 1 part dried red peppercorns, 2 parts monosodium glutamate, 2 parts salt, 1 part Yuweibao, 2 parts of Shuangxian, 1 part of Baiweixian, 1 part of liquor, 1 part of spices;

[0038] Wherein, the scallion oil includes the following raw materials by weight: 400 parts of vegetable oil, 50 parts of green onions, 20 parts of soaked ginger and 10 parts of garlic.

[0039] The preparation method of the bubble-flavored seasoning comprises the following steps:

[0040] Screen and wash the soaked green and red round bead peppers for later use; scree...

Example Embodiment

[0043] Example 3

[0044] The bubble-flavored seasoning includes the following raw materials by weight: 30 parts of bubbled radish, 30 parts of bubbled wild pepper, 25 parts of bubbled green and red round bead pepper, 5 parts of bubbled red pepper, 10 parts of bubbled ginger, 10 parts of garlic, and vegetable oil 35 parts, vegetable oil 10 parts, scallion oil 10 parts, wood ginger oil 3 parts, chicken oil 51 parts, dried green peppercorns 2 parts, dried red peppercorns 2 parts, monosodium glutamate 5 parts, salt 5 parts, Yuweibao 2 parts, 3 servings of Shuangxian, 2 servings of Baiwei Xian, 2 servings of liquor, 2 servings of spices;

[0045] Wherein, the shallot oil includes the following raw materials by weight: 600 and 100 parts of vegetable oil, 40 parts of soaked ginger and 40 parts of garlic.

[0046] The preparation method of the bubble-flavored seasoning comprises the following steps:

[0047] Screen and wash the soaked green and red round bead peppers for later us...

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PUM

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Abstract

The invention discloses pickling flavor type seasoning and a preparation method thereof. The pickling flavor type seasoning comprises the following raw materials in parts by weight: 25-30 parts of pickled radishes, 25-30 parts of pickled rod chilies, 20-25 parts of pickled green or red round bead-like chilies, 1-5 parts of pickled small red chilies, 5-10 parts of pickled gingers, 5-10 parts of garlics, 30-35 parts of salad oil, 5-10 parts of rapeseed oil, 5-10 parts of oil prepared from green Chinese onion, 2-3 parts of litsea cubeba oil, 41-51 parts of chicken oil, 1-2 parts of dried green Chinese prickly ash, 1-2 parts of dried red Chinese prickly ash, 2-5 parts of monosodium glutamate, 2-5 parts of edible salt, 1-2 parts of Yuweibao (a solid seasoning), 2-3 parts of Shuangxian (a seasoning), 1-2 parts of Baiweixian (a seasoning), 1-2 parts of Baijiu, and 1-2 parts of spices. The oil prepared from green Chinese onion comprises the following raw materials in parts by weight: 400-600 parts of vegetable oil, 50-100 parts of green Chinese onions, 20-40 parts of pickled fresh gingers and 10-40 parts of garlics.

Description

technical field [0001] The invention relates to a seasoning for boiled fish in the technical field of food, in particular to a flavor-soaked seasoning and a preparation method thereof. Background technique [0002] Fish is not only delicious, but also has a variety of nutritional and health functions for the human body. Fish meat contains vitamins such as folic acid, vitamin B2, and vitamin B12. It has the effects of nourishing and strengthening the stomach, diuresis and swelling, clearing the milk, clearing away heat and detoxification, and relieving cough and lowering qi. All valid. Fish meat is rich in magnesium, which has a good protective effect on the cardiovascular system and is beneficial to the prevention of cardiovascular diseases such as hypertension and myocardial infarction. Fish meat is rich in vitamin A, iron, calcium, phosphorus, etc. Eating fish often has the effect of nourishing liver and blood, moisturizing skin and hair. [0003] Although the fish tast...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L33/00
CPCA23V2002/00
Inventor 王顺海
Owner SICHUAN WUDOUMI FOOD DEV
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