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Sauce for fish stewed with iron pan and preparation method of sauce

A production method and fish stewing technology, which are applied in the direction of fat-containing food ingredients, food ingredients as odor improvers, food ingredients as taste improvers, etc., can solve the fishy smell that is difficult to remove, easy to cover up the deliciousness of fish, and does not meet the requirements. Food tonic needs and other issues, to achieve the effect of getting rid of fishy smell, lingering aftertaste, and increasing fragrance

Inactive Publication Date: 2017-12-08
于勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, fish meat is rich in nutrition and delicious in taste, and is a favorite table dish of people, but it is difficult to remove the fishy smell of fish meat, and it is easy to cover up the deliciousness of fish meat in the removal process. It can meet the requirements of deliciousness to the greatest extent, and has no other functions, so it does not meet the needs of modern food supplements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The stewed fish sauce in an iron pot consists of main ingredients, auxiliary ingredients and seasoning ingredients. Wherein, the main ingredients include 2900 g of red oil bean paste, 900 g of black dragon sauce, 1900 g of soybean paste, 578 g of Guilin chili sauce, 578 g of minced garlic chili sauce, 1900 g of Xiangqi sauce, 900 g of farmhouse soybean paste, Chili sauce 396 g. The auxiliary materials include 7000 g of soybean oil, 900 g of minced pork, 900 g of minced cooked peanuts, 150 g of cooked sesame and 100 g of rock sugar in parts by weight. The seasoning ingredients include 10 g bay leaves, 15 g star anise, 10 g cinnamon bark, 10 g white buckle, 5 g tangerine peel, 5 g licorice, 5 g nutmeg, 10 g galangal, 5 g fennel, and 5 g cloves by weight. 5 g, Cao Guo 5 g, dried ginger 10 g, Angelica dahurica slices 5 g.

[0016] In this example, the red oil bean paste was selected from Meishan City Star Food Co., Ltd. of Sichuan Province, the black dragon sauce was sele...

Embodiment 2

[0021] The stewed fish sauce in an iron pot, the main ingredients include 3000g of red oil bean paste, 1000g of black dragon sauce, 2000g of soy sauce, 678g of Guilin chili sauce, 678g of minced garlic chili sauce, 2000g of Xiangqi sauce, and 1000g of farmhouse sauce by weight. , Chili sauce 496 g. The auxiliary materials include 8000 g of soybean oil, 1000 g of minced pork, 1000 g of minced cooked peanuts, 250 g of cooked sesame and 100 g of rock sugar in parts by weight. The seasoning ingredients include 20g bay leaves, 20g star anise, 15g cinnamon bark, 15g white buckle, 10g tangerine peel, 10g licorice, 10g nutmeg, 15g galangal, 10g fennel, 10g clove, 10 parts of grass fruit, dried ginger 15g, Angelica dahurica slices 10g.

[0022] Production method: 1. First put soybean oil into the pot, when it is heated to 120°C, add minced pork and fry until cooked.

[0023] 2. Add several main ingredients: red oil bean paste, black dragon sauce, soybean paste, Guilin chili sauce, ga...

Embodiment 3

[0027] The stewed fish sauce in an iron pot, the main ingredients include 3100 g of red oil bean paste, 1100 g of black dragon sauce, 2100 g of soybean paste, 778 g of Guilin chili sauce, 778 g of minced garlic chili sauce, 2100 g of Xiangqi sauce, and 2100 g of farmhouse sauce by weight. 1100g of miso, 596g of hot girl sauce. The auxiliary materials include 9000g of soybean oil, 1100g of minced pork, 1100g of minced cooked peanuts, 350g of cooked sesame and 200g of rock sugar in parts by weight. The seasoning ingredients include 30g bay leaf, 25g star anise, 20g cinnamon bark, 20g white buckle, 15g tangerine peel, 15g licorice, 15g nutmeg, 20g ginger, 15g fennel, 15g clove, 15 parts of grass fruit, dried Ginger 20g, Angelica dahurica slices 15g.

[0028] Production method: 1. First put soybean oil into the pot, when it is heated to 120°C, add minced pork and fry until cooked.

[0029] 2. Add several main ingredients: red oil bean paste, black dragon sauce, soybean paste, Gu...

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Abstract

The invention provides sauce for fish stewed with an iron pan and a preparation method of the sauce. The sauce is composed of multiple main materials, auxiliary materials and flavoring components. The sauce provided by the invention is rich in aroma, capable of removing fishy smell and increasing aroma, capable of enabling various stewed side dishes to have uniform flavoring and lasting aftertaste, has the effects of invigorating the stomach and dispelling cold, is suitable for people of all ages, and is favorable for the human body to fully absorb various nutrients and timely supplement the calcium element required by the human body. The flavoring components have the effects of removing fishy smell, increasing aroma, regulating the flow of qi and invigorating the stomach as well as warming the middle-jiao and dispelling cold. The preparation method of the sauce is very simple and easy to learn and is convenient for market popularization.

Description

technical field [0001] The invention relates to a condiment, in particular to an iron pot stewed fish sauce and a preparation method thereof. Background technique [0002] At present, fish meat is rich in nutrition and delicious in taste, and is a favorite table dish of people, but it is difficult to remove the fishy smell of fish meat, and it is easy to cover up the deliciousness of fish meat in the removal process. It can meet the requirements of deliciousness to the greatest extent, has no other functions, and does not meet the needs of modern food supplements. Contents of the invention [0003] The object of the present invention is to provide an iron pot stewed fish sauce that effectively removes the fishy smell and has a uniform taste and its preparation method, which not only maintains the deliciousness of the fish, but also regulates qi and strengthens the stomach, warms the middle and dispels cold. [0004] Technical scheme of the present invention is: [0005] ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L11/00A23L33/10A23L11/50
CPCA23L27/60A23L33/10A23V2002/00A23L11/50A23V2200/30A23V2200/32A23V2200/16A23V2200/15A23V2250/18
Inventor 于勇
Owner 于勇
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