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Healthy type seasoning of boiled fish with pickled vegetable

A technology of sauerkraut fish and seasoning, which is applied in food ingredients as odor improvers, food science, food preservation, etc. It can solve the problems of single taste, condiments that cannot meet cooking needs, lack of layering, etc., and achieve good effect and suitable Long-term consumption, fresh and good effect

Inactive Publication Date: 2017-04-26
湖州吴兴道场城乡建设发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous development of modern society, people have higher and higher requirements for food. Traditional condiments can no longer meet the needs of cooking. Compound seasonings are becoming more and more popular

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A healthy seasoning for sauerkraut fish, comprising the following ingredients in percentage by weight: 12% vegetable oil, 6% salt, 7% cinnamon, 4% perilla leaf, 3% star anise, 3% amomum, 4% licorice, and 5% kale %, fennel 7%, cardamom husk 7%, okara root 3% and pepper balance.

[0017] The chili peppers are sun-dried dried chili peppers with a water content lower than 15%.

Embodiment 2

[0019] A healthy sauerkraut fish seasoning, comprising the following components in weight percentage: 15% vegetable oil, 4% salt, 8% cinnamon, 3% perilla leaf, 5% star anise, 1% amomum, 5% licorice, and 3% kale %, 8% fennel, 5% cardamom shell, 5% okara root and the balance of chilli.

[0020] The chili peppers are sun-dried dried chili peppers with a water content lower than 15%.

Embodiment 3

[0022] A healthy seasoning for sauerkraut fish, comprising the following ingredients in percentage by weight: 8% vegetable oil, 10% salt, 5% cinnamon, 5% perilla leaf, 2% star anise, 4% amomum, 2% licorice, 6 kale %, fennel 4%, cardamom husk 8%, okara root 2% and chilli the balance.

[0023] The chili peppers are sun-dried dried chili peppers with a water content lower than 15%.

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PUM

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Abstract

The invention discloses a healthy type seasoning of boiled fish with pickled vegetable which includes vegetable oil, salt, cinnamon, folia perillae acutae, star anise, fructus amomi, licorice roots, kaempferia galanga, fennel, amomum kravanh shell, radix aniphyllum fortunei, and chili. By adding the amomum kravanh shell and radix aniphyllum fortune, the seasoning can maintain fish to be fresh and tender well. The seasoning is produced in a stir-frying manner and is easy to store with shelf life being more than 3 years. The seasoning is free of any chemical preservatives, is safe and healthy and is suitable for being applied for a long time.

Description

technical field [0001] The invention relates to a seasoning, which belongs to the field of food processing, in particular to a healthy pickled fish seasoning. Background technique [0002] With the continuous development of modern society, people have higher and higher requirements for food. Traditional condiments can no longer meet the needs of cooking. Compound seasonings are becoming more and more popular. [0003] The invention provides a healthy seasoning for sauerkraut and fish, which not only has a unique flavor, but also has fresh and tender fish taste, good mouthfeel and good effect of removing fishy smell, and does not contain any chemical additives, and is a new type of healthy seasoning. Contents of the invention [0004] Based on the technical problems existing in the background technology, the invention proposes a healthy pickled fish seasoning and a preparation method thereof. [0005] Technical scheme of the present invention is as follows: [0006] A he...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L33/00A23L3/16
CPCA23L3/165A23V2002/00A23V2200/14A23V2200/15A23V2200/30A23V2300/24
Inventor 范沈杰
Owner 湖州吴兴道场城乡建设发展有限公司
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