Spicy fish seasoning and making method thereof

A spicy fish and seasoning technology, which is applied in the direction of food ingredients as taste improvers, food science, etc., can solve the problems of waste of raw materials, improper control, single taste of fish seasoning, etc., to solve the problem of bad taste, tender and delicious fish, shortening Effect of cooking time

Inactive Publication Date: 2017-01-04
CHENGDU XINFAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For modern people, fish is also a staple food, which is both nutritious and delicious, and most of the various seasonings sold on the market are single products, and consumers need to buy multiple seasonings for random deployment during cooking, so when cooking The color, aroma, and taste of the spicy fish are very different due to factors such as the primary and secondary raw materials, more or less seasoning ratios, and inadequate fire control; and the frying of spices and condiments requires a lot of oil, which wastes raw materials. In addition, everyone has mishandled the addition amount of vario

Method used

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  • Spicy fish seasoning and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1 spicy fish seasoning formula

[0042] A spicy fish seasoning is composed of an oil package and a dry package.

[0043] The oil package is composed of the following ingredients by weight: 350g vegetable oil, 250g bean paste, 20g Chaotian pepper, 25g tempeh, 60g ginger, 70g garlic, 15g white sugar, 10g green pepper, 20g table salt, 120g sour cowpea, 10g soybean paste , allspice powder 12g, white pepper powder 3g, capsicum red 2g, pepper oleoresin 0.7g, capsicum oleoresin 4g, potassium sorbate 0.3g, monosodium glutamate 45g, I+G1.5g, scallops 2.2g, citric acid 1g; The five-spice powder is composed of the following components by weight: 10g star anise, 12g cassia bark, 6g cumin, 8g grass fruit and 5g fragrant fruit.

[0044] The dry material package consists of the following components in parts by weight: 5g of Chaotian pepper and 2g of green Zanthoxylum bungeanum.

[0045] The weight ratio of the oil package to the dry package is 150:6.

Embodiment 2

[0046] Embodiment 2 spicy fish seasoning formula

[0047] A spicy fish seasoning is composed of an oil package and a dry package.

[0048] The oil package is composed of the following ingredients in parts by weight: 300g vegetable oil, 220g bean paste, 30g Chaotian pepper, 30g tempeh, 90g ginger, 70g garlic, 17g white sugar, 12g green pepper, 18g salt, 150g sour cowpea, 8g soybean paste , allspice powder 12g, white pepper powder 2g, capsicum red 4g, pepper oleoresin 0.8g, capsicum oleoresin 6g, potassium sorbate 0.6g, monosodium glutamate 50g, I+G 1.5g, scallop 2.5g, citric acid 1.5g; The five-spice powder is composed of the following components in parts by weight: 10g of star anise, 12g of cinnamon, 6g of fennel, 8g of grass fruit and 5g of fragrant fruit.

[0049] The dry material package consists of the following ingredients by weight: Chaotian pepper 5g, green pepper 3g.

[0050] The weight ratio of the oil package to the dry package is 180:8.

Embodiment 3

[0051] Embodiment 3 spicy fish seasoning formula

[0052] Disclosed is a whole pickled vegetable fish ingredient, which consists of an oil seed packet, a dry ingredient packet and a marinade packet.

[0053] The oil package is composed of the following ingredients by weight: 300g vegetable oil, 230g bean paste, 20g Chaotian pepper, 25g tempeh, 80g ginger, 80g garlic, 15g white sugar, 10g green pepper, 22g table salt, 130g sour cowpea, 10g soybean paste , allspice powder 10g, white pepper powder 2g, capsicum red 3g, pepper oleoresin 0.5g, capsicum oleoresin 4g, potassium sorbate 0.5g, monosodium glutamate 55g, I+G1.4g, scallop 2g, citric acid 1.2g; The five-spice powder is composed of the following components by weight: 9g star anise, 13g cassia bark, 7g cumin, 8g grass fruit and 5g fragrant fruit.

[0054] The dry material package consists of the following ingredients by weight: Chaotian pepper 4g, green pepper 2g.

[0055] The marinade package is composed of the following c...

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PUM

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Abstract

The invention belongs to the field of food, and particularly relates to spicy fish seasoning and a making method thereof. The spicy fish seasoning is composed of an oil package and a dry package. The oil package is made from plant oil, soybean paste, pod pepper, fermented soya beans, old ginger, garlic, white granulated sugar, green prickleyash, salt, sour cowpeas, soybean paste, five-spice powder, white pepper powder, capsanthin, zanthoxylum oleoresin, capsicum oleoresin, potassium sorbate, monosodium glutamate, I+G, disodium succinate and citric acid. The five-spice powder includes anise, cinnamon, fennel, amomum tsao-ko and jambolan. The dry package is made from pod pepper and green prickleyash. The invention further discloses the making method of the spicy fish seasoning. Due to the unique formula of the spicy fish seasoning, a cooking beginner can also make delicious spicy fish; during cooking, various seasonings do not need to be temporarily prepared or fried, the seasoning can be directly added, and the cooking time is shortened. The obtained spicy fish is tender in meat, delicious and well popular with consumers.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a spicy fish seasoning and a preparation method thereof. Background technique [0002] Contemporary people have a fast pace of life and pay attention to efficiency in both work and life. Quick cooking is one of the methods that people like to pursue at present. Cooking with prepared condiments can achieve the purpose of fast cooking and better taste. [0003] Fish is a common aquatic food. It is not only delicious, but also has high nutritional value. Its protein content is twice that of pork, and it is a high-quality protein with a high absorption rate by the human body. Fish is rich in thiamine, riboflavin, niacin, vitamin D and a certain amount of calcium, phosphorus, iron and other minerals. Although the fat content in fish meat is low, the fatty acids in it have been proved to have the effect of lowering blood sugar, [0004] Protect the heart and prevent cancer. Vitamin D...

Claims

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Application Information

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IPC IPC(8): A23L27/00
CPCA23V2002/00A23V2200/16
Inventor 王丹枫黄晓萍陈金花
Owner CHENGDU XINFAN FOOD
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