Seasoning for boiled fish with pickled cabbages and chilies

A seasoning and seasoning technology for pickled fish, which is applied in the direction of food ingredients as odor improvers, functions of food ingredients, food science, etc., can solve problems such as troublesome production methods of pickled fish, low nutritional content of seasoning, and lengthen the time of pickled fish, etc., to achieve Eliminate fishy smell, good health function, rich and comprehensive effect of nutrition

Inactive Publication Date: 2018-06-12
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

[0021] A pickled fish seasoning: the seasoning includes pickled cabbage packs, salted fish packs and concentrated soup packs, and the pickled cabbage packs include the following ingredients in the following parts by weight: 125 parts of pickled green vegetables, 10 parts of pickled red peppers, pickled ginger 10 parts, 5 parts of soaked millet pepper, 5 parts of garlic, 3 parts of Chinese prickly ash, 10 parts of rapeseed oil; the ingredients of the salted fish package include: 20 parts of starch, 30 parts of edible salt, 3 parts of pepper, 0.5 parts of papain share.

Embodiment 2

[0023] A seasoning for pickled cabbage and fish: the seasoning includes pickled cabbage packs, salted fish feed packs and concentrated pork soup packs, and the pickled cabbage packs include the following ingredients in the following parts by weight: 185 parts of pickled green vegetables, 20 parts of pickled red peppers, 20 parts of pickled red peppers, 20 parts of ginger, 10 parts of soaked millet pepper, 10 parts of garlic, 5 parts of Chinese prickly ash, 20 parts of rapeseed oil; the ingredients of the salted fish package include: 40 parts of starch, 40 parts of edible salt, 8 parts of pepper, papain 1.0 servings.

Embodiment 3

[0025] A pickled fish seasoning: the seasoning includes pickled cabbage packs, salted fish packs and concentrated soup packs, and the pickled cabbage packs include the following ingredients in the following parts by weight: 155 parts of pickled green vegetables, 18 parts of pickled red peppers, pickled ginger 18 parts, 6 parts of soaked millet pepper, 7 parts of garlic, 3 parts of Chinese prickly ash, 15 parts of rapeseed oil; the ingredients of the salted fish package include: 30 parts of starch, 35 parts of edible salt, 5 parts of pepper, 1.0 parts of papain share.

[0026] The weight ratio of the sauerkraut pack, pickled fish pack and concentrated soup pack is 10:1:10.

[0027] The concentrated soup stock bag is prepared by the following method:

[0028] (1) Take an appropriate amount of pickled radish and fry it with butter for 2 minutes, set aside;

[0029] (2) Cut the pork into small pieces, then add 6 times the amount of water, cook for 2.5 hours, remove the meat resi...

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PUM

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Abstract

The invention provides a seasoning for boiled fish with pickled cabbages and chilies. The seasoning comprises a pickled Chinese cabbage package, a fish pickling condiment package and a concentrated soup base package, wherein the pickled Chinese cabbage soup base comprises preserved vegetables, preserved red chilies, preserved fresh ginger, preserved capsicum frutescens, garlic, Chinese prickly ashand rapeseed oil; and the fish pickling condiment package comprises ingredients of starch, edible salt, pepper powder and papain. According to the seasoning for boiled fish with pickled cabbages andchilies, the composition of a conventional seasoning for boiled fish with pickled cabbages and chilies is broken through, and the concentrated soup base package is added, so that the fish meat of madeboiled fish with pickled cabbages and chilies is fragrant, sweet and tasty, and fish soup is gentle in sourness and nutritious; besides, the boiled fish with pickled cabbages and chilies are extremely convenient to make through the seasoning for boiled fish with pickled cabbages and chilies; and the problems that the seasoning for boiled fish with pickled cabbages and chilies in the prior art cannot meet requirements in three aspects of nutrition, health care and convenience in making are solved.

Description

technical field [0001] The invention relates to the technical field of seasoning and its preparation, in particular to a pickled fish seasoning. Background technique [0002] 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 application number is CN201010560212.7, titled a pickled ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/20A23L23/10A23L27/00A23L27/10A23L33/10
CPCA23L27/00A23L5/20A23L19/20A23L23/10A23L27/10A23L27/105A23L33/10A23V2002/00A23V2200/30A23V2200/15
Inventor 王红丽
Owner CHENGDU TIAN HANG ZHI HONG IP MANAGEMENT CO LTD
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