Zanthoxylum schinifolium tender fish seasoning and preparation method thereof

Abstract

The invention belongs to the field of food, and particularly relates to a Zanthoxylum schinifolium tender fish seasoning and a preparation method thereof. The Zanthoxylum schinifolium tender fish seasoning is composed of an oil bag and a dry matter bag. The oil bag is composed of vegetable oil, soybean paste, cluster redpepper, fermented black beans, old ginger, garlic, white granulated sugar, Zanthoxylum schinifolium, table salt sesame oil, sour cowpea, soybean sauce, white pepper powder, capsanthin, capsicum oleoresin, white wine, yellow wine, potassium sorbate, monosodium glutamate, I+G, disodium succinate, citric acid, 3-8 parts of fennel, soybeans, peanut kernels and black sesame seeds. The dry matter bag is composed of cluster redpepper, Zanthoxylum schinifolium, spices and peeled sesame seeds. The invention also relates to a manufacturing method of the Zanthoxylum schinifolium tender fish seasoning. By depending on the unique formula, the new cooks can make appetizing Zanthoxylum schinifolium tender fish by using the Zanthoxylum schinifolium tender fish seasoning. The user does not need to improvise or fry various seasonings in the cooking process, and the Zanthoxylum schinifolium tender fish seasoning can be directly added, thereby shortening the cooking time. The obtained Zanthoxylum schinifolium tender fish is tender and delicious, and is welcomed by the consumer.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a seasoning for tender fish with green prickly ash 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 is low, the fatty acids in it have been proven to have the effects of lowering blood sugar, protecting the heart and preventin...

AI Technical Summary

Problems solved by technology

[0004] Because of the unique fishy smell of fish, some special seasonings need to be added for seasoning during the preparation process. Spicy taste is a popular taste, but most of the various seasonings sold on the market are single products, and consumers need to buy more. A variety of seasonings are randomly allocated during cooking, so the color, fragrance and taste of the tender fish with green peppercorns are greatly different during cooking due to factors such as the primary and secondary raw materials, more or less seasoning ratios, and inadequate fire control; and Stir-frying of spices and condiments requires a lot of oil, which wastes raw materials, and everyone does not properly grasp the amount of spices and condiments added and the time of frying and boiling, resulting in poor flavor of cooked dishes

[0005] The current fish seasoning has a relatively single taste, and fish seasonings of various flavors are needed to meet people's requirements for quick fish cooking, refreshing taste, and rich nutrition. Therefore, the present invention provides a green pepper tender fish seasoning to cater to people with different taste needs , as the name suggests, the seasoning for tender fish with green peppercorns must be numb enough, and at the same time, it must have a certain amount of spiciness.

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