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Making method of seasoning for grilled fish

A production method and seasoning technology, applied in the field of food processing, can solve the problems of insufficient fragrance, low base flavor, and insufficient taste, and achieve the effect of rich nutrition and increasing appetite

Inactive Publication Date: 2018-06-22
重庆市长寿区可又可食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional compound spices only include commonly used materials for cooking such as pepper and ginger powder. The fragrance is not enough, the taste is not strong enough, and the base taste is small, so it cannot meet people's requirements for food.

Method used

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  • Making method of seasoning for grilled fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Prepare the following raw materials in parts by mass: 216 parts of rapeseed oil, 133 parts of watercress, 53 parts of garlic, 80 parts of ginger, 43 parts of salt, 21 parts of white sugar, 1.2 parts of I+G, 3 parts of chicken stock powder, 22.2 parts of spices, 17 parts of red pepper noodles, and 53 parts of pepper noodles; wherein the spices include the following materials in parts by mass: 17 parts of cumin, 1.3 parts of star anise, 1.3 parts of cinnamon, 1.3 parts of fennel, and 1.3 parts of bay leaves.

[0028] (2) Get 83 parts of rapeseed oil in step (1) and put it into the pot body and heat it to 170-180°C;

[0029] (3) Add the watercress into the pot and fry for 7-9 minutes;

[0030] (3) Chop the garlic and add it to the pot, fry for 2 minutes, cook until it boils and stir evenly, then stop heating;

[0031] (4) Put the ginger into the pot, fry for 2 minutes, cook until it boils and stir evenly, then stop heating;

[0032] (5) Add salt, white sugar, I+G, ch...

Embodiment 2

[0040] The difference between this example and Example 1 is that it contains the following raw materials in parts by mass: 205 parts of rapeseed oil, 102 parts of watercress, 45 parts of garlic, 75 parts of ginger, 40 parts of salt, 18 parts of white sugar, I+G0.8 2 parts, 2 parts of chicken stock powder, 19 parts of spices, 15-20 parts of red pepper noodles, 45-60 parts of chili noodles. The spices include the following materials in parts by mass: 15 parts of cumin, 1 part of star anise, 1 part of cinnamon, 1 part of fennel, and 1 part of bay leaves.

Embodiment 3

[0042] The difference between this example and Example 1 is that it contains the following raw materials in parts by mass: 230 parts of rapeseed oil, 140 parts of watercress, 50 parts of garlic, 85 parts of ginger, 45 parts of salt, 25 parts of white sugar, I+G1.5 4 parts, 4 parts of chicken stock powder, 26.4 parts of spices, 20 parts of red pepper noodles, 60 parts of chili noodles. The spices include the following materials in parts by mass: 20 parts of cumin, 1.6 parts of star anise, 6 parts of cinnamon, 1.6 parts of fennel, and 1.6 parts of bay leaves.

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a making method of seasoning for grilled fish. The making method comprises the following steps of (1) preparing raw materials: rapeseed oil, bean paste, garlic, ginger, salt, white sugar, I+G, chicken stock powder, spice, red peppercorn powder, and chili powder; (2) adding 80-90 parts of the rapeseed oil in the step(1) to a pot body, and performing heating; (3) adding the bean paste to the pot body, and performing stir-frying; (4) chopping the garlic, and adding the chopped garlic to the pot body; (5) putting the ginger to the pot body; (6) adding the salt, the white sugar, the I+G, the chicken stock powder and the spice to the pot body; (7) adding the red peppercorn powder and the chili powder to the pot body; (8) heating the remaining rapeseed oil to 170-180 DEG C, then sprinkling the heated rapeseed oil to the pot body and stopping stirring; and (9) adding the monosodium glutamate to the pot body, performing uniform stirring, performing heating for 3 minutes, and taking out the heated seasoning from the pot. The seasoning for grilled fish, made by the technical scheme, is refreshing, fragrant anddelicious, and people can have durable taste after eating the grilled fish using the seasoning.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing grilled fish seasoning. Background technique [0002] As the source of human food, fish contains a variety of nutrients necessary for human health, and has played an important role in the process of human evolution. Fish is rooted in the hearts of people who pursue a healthy and high-quality life, and has become an indispensable and important food for urbanites with high life pressure and a tense pace of life. [0003] There are many ways to cook fish, and grilling fish is one of them. Grilled fish refers to a method in which fish is grilled and then cooked. This cooking method realizes "one roast and two stews" and combines three cooking techniques of marinating, roasting and stewing. The production process of grilled fish is complicated, and the taste changes greatly. There are changes in each link of pickling, cooking, drying, seasoning, baking...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20
CPCA23L27/00A23L27/10A23L27/20
Inventor 杨含均
Owner 重庆市长寿区可又可食品有限公司