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Wild fungi-containing seasoning for fish with Chinese sauerkraut

The technology of seasoning and wild mushrooms for sauerkraut fish is applied in the directions of food ingredients as odor modifiers, food ingredients as taste modifiers, functions of food ingredients, etc. Time and other problems, to achieve the effect of shortening the time of making pickled fish, rich in nutrients, and overcoming the low content of nutrients

Inactive Publication Date: 2018-04-20
CHENGDU TIAN HANG ZHI HONG IP MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method of making pickled fish using the invented pickled fish seasoning is cumbersome, prolongs the time for making pickled fish, and the nutritional content of the seasoning is low and the nutrition is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A seasoning for wild fungus sauerkraut fish: the seasoning includes sauerkraut packs, salted fish packs and concentrated bacteria soup packs, and the concentrated bacteria soup packs are prepared by the following method:

[0024] (1) Wash at least two kinds of wild bacteria, including Dried Bacteria, then add Dried Bacteria to 1.5 times of water, cook for 40 hours, cool down the precipitation, take out the supernatant to obtain Dried Bacteria Soup, Standby; other wild mushrooms except dried mushrooms are made into pulp for standby;

[0025] (2) Add 0.5 times the amount of dried mushroom soup prepared in step (1) to the wild bacteria slurry prepared in step (1), 0.2% garlic, cook for 20 minutes, add 1% green pepper, and cook for 2 minutes. Concentrated broth;

[0026] (3) Fill, seal, and sterilize the concentrated bacterial soup prepared in step (2) according to the product requirements, and obtain the concentrated bacterial soup package.

Embodiment 2

[0028] A seasoning for wild fungus sauerkraut fish: the seasoning includes sauerkraut packs, salted fish packs and concentrated bacteria soup packs, and the concentrated bacteria soup packs are prepared by the following method:

[0029] (1) Wash at least two kinds of wild bacteria, including Dried Bacteria, then add Dried Bacteria to 2 times the amount of water, cook for 1 hour, and after the precipitation cools down, take out the supernatant to obtain Dried Bacteria Soup, Standby; other wild mushrooms except dried mushrooms are made into pulp for standby;

[0030] (2) Add the wild bacteria paste prepared in step (1), add 1 times the dried bacteria soup prepared in step (1), 0.5% garlic, cook for 30 minutes, add 3% green pepper, and cook for 5 minutes. Concentrated broth;

[0031] (3) Fill, seal, and sterilize the concentrated bacterial soup prepared in step (2) according to the product requirements, and obtain the concentrated bacterial soup package.

Embodiment 3

[0033] A seasoning for wild fungus sauerkraut fish: the seasoning includes sauerkraut packs, salted fish packs and concentrated bacteria soup packs, and the concentrated bacteria soup packs are prepared by the following method:

[0034] (1) Wash at least two kinds of wild bacteria, including Dried Bacteria, then add Dried Bacteria to 1.5 times of water, cook for 40 hours, cool down the precipitation, take out the supernatant to obtain Dried Bacteria Soup, Standby; other wild mushrooms except dried mushrooms are made into pulp for standby;

[0035] (2) Add 0.5 times the amount of dried mushroom soup prepared in step (1) to the wild bacteria slurry prepared in step (1), 0.2% garlic, cook for 20 minutes, add 1% green pepper, and cook for 2 minutes. Concentrated broth;

[0036] (3) Fill, seal, and sterilize the concentrated bacterial soup prepared in step (2) according to the product requirements, and obtain the concentrated bacterial soup package.

[0037] The sauerkraut bag in...

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Abstract

The invention provides a seasoning for wild fungus sauerkraut fish, which includes sauerkraut packs, pickled fish packs and concentrated bacteria soup packs. The concentrated bacteria soup packs are made by washing at least two or more kinds of wild fungi including dry bacteria. Then add the dried mushrooms into water and boil for 40-1h, precipitate and cool down, take out the supernatant to obtain the dried mushroom soup, then make a slurry of other wild bacteria except dried mushrooms and add them to the dried mushroom soup and cook for 20-30min Add green peppers and cook for 2-5 minutes to obtain concentrated bacterial soup; finally, fill, seal, and sterilize the concentrated bacterial soup according to the product requirements to obtain concentrated bacterial soup packets. The sauerkraut fish seasoning is added to the concentrated bacteria soup bag, so that the sauerkraut fish seasoning prepared by the present invention is not only fresh and delicious, sour and refreshing, but also rich in nutrition and has good health care functions. It is convenient to prepare pickled fish and overcomes the The seasoning for pickled fish in the prior art cannot meet the needs of nutrition, health care, and convenience in making at the same time.

Description

technical field [0001] The invention relates to the technical field of seasoning and its preparation, in particular to a seasoning of wild fungus sauerkraut fish. Background technique [0002] Sauerkraut fish seasoning is. Sauerkraut fish became popular in the 1990s and is one of the representatives of Sichuan cuisine. With the upgrading of people's dietary consumption and the popularity of Sichuan cuisine across the country, pickled fish seasoning has also entered the tables of ordinary people. Realized that gourmet lovers of Sichuan cuisine can also cook authentic pickled fish at home. The seasoning and method of pickled fish are different, and the taste is quite different. When making it at home, even if the seasoning package specially made for pickled fish is used, the taste is very general, and the current seasoning package of pickled fish has extremely low nutritional content and single nutrition. , basically only has the function of seasoning. [0003] An applicat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L19/20A23L23/10A23L31/00A23L33/10
CPCA23L27/00A23L19/20A23L23/10A23L27/10A23L31/00A23L33/10A23V2002/00A23V2200/16A23V2200/15A23V2200/30A23V2200/324A23V2250/208
Inventor 王红丽
Owner CHENGDU TIAN HANG ZHI HONG IP MANAGEMENT CO LTD
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