Seasoning for boiled fish with pickled cabbage and chili and preparation method of seasoning for boiled fish with pickled cabbage and chili
A technology of pickled fish seasoning and seasoning wine, which is applied in food ingredients as taste improvers, functions of food ingredients, and food science. Effects of long shelf life, prevention of absorption, and enhancement of health benefits
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0031] Sauerkraut fish seasoning comprises the following components by weight:
[0032] 15 parts of pickled green vegetables, 10 parts of pickled radish, 4 parts of pickled quinta pepper, 10 parts of soybean oil, 20 parts of seasoning wine, 6 parts of marjoram, 2 parts of white sesame, 3 parts of green onion, 0.2 part of white pepper powder, monosodium glutamate 2 parts, 3 parts of honey, 0.4 parts of lactic acid, 0.1 part of scallops, 0.02 parts of potassium sorbate, 0.1 parts of sodium D isoascorbate, and 300 parts of water.
[0033] Wherein, seasoning wine is made up of following components by weight:
[0034] 50 parts of kelp, 10 parts of rice wine, 30 parts of soybeans, 5 parts of citrus peel, 10 parts of lemon balm, 20 parts of perilla, 20 parts of barley, 8 parts of red dates, 7 parts of tangerine peel, 10 parts of ginger, 3 parts of star anise, 6 parts of Zanthoxylum bungeanum, 20 parts of wolfberry, 8 parts of garlic and 3 parts of Houttuynia cordata.
[0035] The p...
Embodiment 2
[0044] Sauerkraut fish seasoning comprises the following components by weight:
[0045]10 parts of pickled green vegetables, 13 parts of pickled radish, 3 parts of pickled quinta pepper, 15 parts of soybean oil, 30 parts of seasoning wine, 8 parts of marjoram, 3 parts of white sesame, 3 parts of green onion, 0.4 part of white pepper powder, 3 parts of monosodium glutamate, 2 parts of honey, 0.5 parts of lactic acid, 0.2 parts of scallops, 0.03 parts of potassium sorbate, 0.2 parts of sodium D isoascorbate, and 200 parts of water;
[0046] Seasoning wine consists of the following components by weight:
[0047] 60 parts of kelp, 20 parts of rice wine, 20 parts of soybeans, 10 parts of citrus peel, 20 parts of lemon balm, 10 parts of perilla, 10 parts of barley, 13 parts of red dates, 5 parts of tangerine peel, 7 parts of ginger, 5 parts of star anise, 9 parts of Zanthoxylum bungeanum, 32 parts of wolfberry, 7 parts of garlic and 6 parts of Houttuynia cordata.
[0048] The prep...
Embodiment 3
[0057] Sauerkraut fish seasoning comprises the following components by weight:
[0058] 13 parts of pickled green vegetables, 15 parts of pickled radish, 5 parts of pickled quinta pepper, 13 parts of soybean oil, 28 parts of seasoning wine, 7 parts of marjoram, 2 parts of white sesame, 3 parts of green onion, 0.3 part of white pepper powder, 2 parts of monosodium glutamate, 2.5 parts of honey, 0.3 parts of lactic acid, 0.15 parts of scallops, 0.02 parts of potassium sorbate, 0.1 parts of sodium D isoascorbate, and 300 parts of water;
[0059] Seasoning wine consists of the following components by weight:
[0060] 55 parts of kelp, 15 parts of rice wine, 25 parts of soybeans, 8 parts of citrus peel, 16 parts of lemon balm, 15 parts of perilla, 15 parts of barley, 10 parts of red dates, 7 parts of tangerine peel, 13 parts of ginger, 4 parts of star anise, 8 parts of Zanthoxylum bungeanum, 27 parts of wolfberry, 9 parts of garlic and 5 parts of Houttuynia cordata.
[0061] The ...
PUM
![No PUM](https://static-eureka.patsnap.com/ssr/23.2.0/_nuxt/noPUMSmall.5c5f49c7.png)
Abstract
Description
Claims
Application Information
![application no application](https://static-eureka.patsnap.com/ssr/23.2.0/_nuxt/application.06fe782c.png)
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap