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Sauce liquid for manufacture of wine soaked fish

A technology for sauce and drunken fish is applied in the directions of food ingredients as odor modifiers, food ingredients as taste modifiers, food science, etc. convenient effect

Inactive Publication Date: 2017-02-15
ANHUI XINZHUCHENG YUFANG RESTAURANT MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing drunken fish is made with Shaoxing rice wine and some auxiliary materials, but the production process is complicated, and the ingredients are simple, so the unique taste of the fish cannot be brought into full play.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A sauce liquid for making drunken fish, which is made from the following raw materials in parts by weight: 7 parts of green beans, 7 parts of glutinous rice, 7 parts of corn, 7 parts of wheat, 3 parts of Chinese prickly ash, 14 parts of coriander, 14 parts of milk cabbage, alfalfa 14 parts, 14 parts tomatoes, 14 parts salt, 14 parts soy sauce, 6 parts white vinegar, 18 parts spices, 320 parts rice wine;

[0017] The spices consist of 8 parts of tangerine leaves, 8 parts of mint leaves, 8 parts of Kaijinsuo, 8 parts of chestnut pollen, 14 parts of Folium Folium, 14 parts of geranium root, 14 parts of ginger peel, 14 parts of garlic, 14 parts of Baiyaozi, 14 parts of white aconite, 25 parts of caper nut, 25 parts of white bakelite stamens, 25 parts of paeonol, 25 parts of eggplant root, 25 parts of persimmon leaves, 20 parts of peanut shells, 20 parts of Digupi, 20 parts It is made from a portion of reed leaves; the preparation method is as follows: crush each raw materia...

Embodiment 2

[0024] A sauce liquid for making drunken fish, which is made from the following raw materials in parts by weight: 5 parts of green beans, 5 parts of glutinous rice, 5 parts of corn, 5 parts of wheat, 2 parts of Chinese prickly ash, 8 parts of coriander, 8 parts of milk cabbage, alfalfa 8 parts, 8 parts tomatoes, 12 parts salt, 12 parts soy sauce, 4 parts white vinegar, 10 parts spices, 300 parts rice wine;

[0025] The spices consist of 6 parts of tangerine leaves, 6 parts of mint leaves, 6 parts of Kaijinsuo, 6 parts of chestnut pollen, 13 parts of Folium Folium, 13 parts of geranium root, 13 parts of ginger peel, 13 parts of garlic, 13 parts of Baiyaozi, 13 parts of white aconite, 17 parts of caper nut, 17 parts of white bakelite stamens, 17 parts of paeonol, 17 parts of eggplant root, 17 parts of persimmon leaves, 15 parts of peanut shells, 15 parts of Digupi, 15 parts It is made from a portion of reed leaves; the preparation method is as follows: crush each raw material in...

Embodiment 3

[0032] A sauce liquid for making drunken fish, which is made from the following raw materials in parts by weight: 8.5 parts of green beans, 8.5 parts of glutinous rice, 8.5 parts of corn, 8.5 parts of wheat, 5 parts of Chinese prickly ash, 20 parts of coriander, 20 parts of milk cabbage, alfalfa 20 parts, 20 parts tomatoes, 16 parts salt, 16 parts soy sauce, 8 parts white vinegar, 25 parts spices, 350 parts rice wine;

[0033] The spices are composed of 10 parts of orange leaves, 10 parts of mint leaves, 10 parts of Kaijinsuo, 10 parts of chestnut pollen, 15.5 parts of Folium Folium, 15.5 parts of geranium root, 15.5 parts of ginger peel, 15.5 parts of garlic head, 15.5 parts of Baiyaozi, 15.5 parts of white aconite, 32 parts of caper nut, 32 parts of white bakelite stamens, 32 parts of paeonol, 32 parts of eggplant root, 32 parts of persimmon leaves, 25 parts of peanut shells, 25 parts of Digupi, 25 parts It is made from a portion of reed leaves; the preparation method is as ...

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Abstract

The present invention discloses sauce liquid for a manufacture of wine soaked fish. The sauce liquid is prepared from the following raw materials in parts by weight: 5-8.5 parts of kidney beans, 5-8.5 parts of glutinous rice, 5-8.5 parts of corn, 5-8.5 parts of wheat, 2-5 parts of Chinese prickly ash, 8-20 parts of coriandrum sativum, 8-20 parts of milk Chinese cabbages, 8-20 parts of medicago sativa, 8-20 parts of tomatoes, 12-16 parts of salt, 12-16 parts of soy sauce, 4-8 parts of white vinegar, 10-25 parts of spices, and 300-350 parts of yellow rice wine. The sauce liquid is simple in manufacture method and convenient in use, and can kill bacteria, parasites, etc. in the fish. The manufactured wine soaked fish by the sauce liquid is delicate in flesh, feels like threads in mouth, crisp, refreshing and full of toughness in skins, and has the fragrance of fish, rice and plants after being tasted, fish oil fully penetrates onto the surfaces, the sauced fish disperses the delicate fragrance, and even in the ventilation state, the fragrance can still maintain 7 days or more.

Description

technical field [0001] The invention relates to the technical field of food sauces, in particular to a sauce liquid for making drunken fish. Background technique [0002] Fish is deeply loved by consumers because of its high nutritional value. The current methods of fish are mainly steamed, braised, stewed, dried, pickled and so on. With the improvement of people's living standards, people's pursuit of food is becoming more and more demanding, and people hope to have better fish production methods to satisfy their own appetites. The existing drunken fish is made by using Shaoxing rice wine and some auxiliary materials, but the manufacturing process is complicated, and the ingredients are simple, so the unique taste of the fish cannot be brought into full play. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a sauce liquid for making drunken fish. [0004] The technical problem to be solved by the present inven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L5/20
CPCA23V2002/00A23V2200/15A23V2200/16
Inventor 高祝兴
Owner ANHUI XINZHUCHENG YUFANG RESTAURANT MANAGEMENT CO LTD
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