Preparation method of compounded flavoring vinegar for boiled fish with pickled cabbage and chili

Abstract

The invention discloses a preparation method of compounded flavoring vinegar for boiled fish with pickled cabbage and chili. The method comprises the steps: preparing raw yellow wine from polished glutinous rice; mixing shiitake mushroom liquid, shiitake mushroom residues and the raw yellow wine, adding distilled spirit, putting the mixture in an acetic acid fermentation vat, and sealing the fermentation vat with gauze; cleaning fresh kelp, soaking the kelp, grinding the kelp to obtain kelp granules, cooking the kelp granules, then, cooling the kelp granules in cool water, and draining the kelp granules for later use; putting the kelp granules in the acetic acid fermentation vat, and adding an acetic acid strain, a fermentation enzyme and NaHCO3; subjecting the fermented material to fumigation and vinegar drenching so as to obtain new vinegar; chopping fresh ginger and garlic for later use; heating a pot, adding yellow wine in the pot, putting the prepared ginger and garlic in the pot,and carrying out frying; adding the new vinegar, ormer juice and fishbone dust, carrying out boiling, and adding crystal sugar into the pot; cooling the juice, and then, carrying out filtering, sterilizing and pouring, thereby obtaining the finished compounded flavoring vinegar for the boiled fish with pickled cabbage and chili. According to the method, the taste of the boiled fish with pickled cabbage and chili can be improved when the boiled fish with pickled cabbage and chili is cooked, and the nutritive value is high.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a preparation method of pickled fish compound seasoning vinegar. Background technique [0002] Sauerkraut fish belongs to Sichuan cuisine. The fish is fresh and tender, and the soup is hot and sour, which stimulates appetite and is rich in nutrition. It is loved by the masses. In the cooking process of pickled fish, vinegar is usually used to remove the fishy smell of fish, but the nutritional value of edible vinegar on the market cannot meet people's requirements, and it is easy to cover up the smell of pickled cabbage and the umami taste of fish. Contents of the invention [0003] The object of the present invention is to provide a kind of preparation method of pickled fish compound seasoning vinegar which is convenient to use and rich in nutrition. [0004] For realizing above-mentioned purpose of the invention, the technical scheme that the present invention adopts...

AI Technical Summary

Problems solved by technology

In the cooking process of pickled fish, vinegar is usually used to remove fishy smell, but the nutritional value of edible vinegar on the market cannot meet people's requirements, and it is easy to cover up the smell of pickled cabbage and the umami taste of fish