Seasoning material for fish cooked with fermented chili and manufacturing process thereof

Abstract

The invention discloses a seasoning material for fish cooked with fermented chili in the technical field of food seasoning products. The seasoning material is prepared from the following raw materialsin parts by weight: 17 to 19 parts of fresh red pepper, 5 to 7 parts of purple perilla, 3 to 5 parts of stauntonvine, 3 to 5 parts of ginger, 3 to 5 parts of garlic and 3 to 5 parts of table salt. Compared with the existing seasoning material for fish cooked with fermented chili, the seasoning material has the advantages that chemical ingredients such as glacial acetic acid are not added; after the stauntonvine and the purple perilla are added, the natural fermentation can be realized; the edible safety of the seasoning material is ensured; in addition, the original color of the fresh red pepper is retained, so that the obtained seasoning material for fish cooked with fermented chili has the red and bright color and luster; the sour taste is natural; no irritation exists.

Description

technical field [0001] The invention relates to the technical field of food condiments, in particular to a spicy fish seasoning and a production process thereof. Background technique [0002] Spicy fish is a characteristic famous dish in Guizhou cuisine, with a golden red color, fresh and tender meat, and a hot and sour taste. [0003] The practice of bad spicy fish is: first step, first remove the scales of the fresh fish, dig out the gills, clean the laparotomy, and draw a diagonal flower knife on both sides of the fish body; second step, eat vegetable oil after heating the pot, generally choose Rapeseed oil, heat the oil, dilute the chili, stir-fry the water, add ginger and minced garlic and stir-fry the fragrance, then soak in the fresh soup, add sugar, vinegar, refined salt and a little soy sauce, then put the fresh fish into the pot and fry it to taste, thicken it Plate, sprinkle with scallions. The main ingredient that can be seasoned is bad pepper. The bad pepper i...

AI Technical Summary

Problems solved by technology

[0005] But the bad spicy fish seasoning of batch production has following deficiency: in order to accelerate the speed that the bad spicy fish seasoning produces sour taste, generally can add glacial acetic acid in the production process, yet, the bad spicy fish seasoning color that adds this composition can change Change, because it is not naturally fermented, the color of the red pepper in it becomes slightly dark red, and the color of the produced spicy fish is black, and the taste is sour. Only by adding other fresh-keeping ingredients can it be relieved to a certain extent

[0006] Therefore, although using glacial acetic acid fermentation can make the spicy fish seasoning produce sour taste in a short period of time, because glacial acetic acid is a chemical additive component, even if the addition amount is small, it will also inhibit the effect of natural lactic acid bacteria from being brought into play, and the obtained spicy fish The sour taste is not pure, and it will produce a pungent smell when used in large quantities, and the content of nitrite will increase, which is harmful to human health