Formula and preparation method of boiled fish seasoning

Abstract

The invention discloses a formula and preparation method of a boiled fish seasoning. The formula comprises an oil material package and a dry material package according to a weight ratio of 10: 1. Theoil material package comprises, by weight, 35-50 parts of vegetable oil, 3 to 5 parts of minced ginger, 3 to 5 parts of minced garlic, 3 to 6 parts of spices, 15 to 35 parts of thick broad-bean sauce,8 to 15 parts of chili powder, 10 to 18 parts of Chinese prickly ash, 1 to 3 parts of a fermented glutinous rice juice, 2 to 3 parts of cooking wine, 1.5 to 3 parts of table salt, 1.5 to 3 parts of monosodium glutamate, 1.5 to 3 parts of light soy sauce and 3 to 5 parts of rock sugar. The dry material package comprises green onion and Capsicum frutescens according to a weight ratio of 3: 2. Through use of special spices, the product has a pure and strong taste, has effects of warming spleen and stomach for dispelling cold, promoting appetite and helping digestion, and regulating qi and relieving pain. Through combination of high salt content and low water activity, antiseptic effects are obtained. The boiled fish seasoning has no any preservative, is healthy and environmentally friendly and guarantees the food safety.

Description

technical field [0001] The invention relates to a food seasoning and a preparation method thereof, in particular to a recipe of a boiled fish seasoning and a preparation method thereof, belonging to the technical field of seasonings. Background technique [0002] "Boiled fish" originated in the Yubei area of ​​Chongqing. According to legend, a certain chef won an award for "boiled pork slices", but a friend who came to congratulate him was forbidden to eat big meat. When he was in a dilemma, the chef was inspired and created this dish. The famous "boiled fish". "Boiled fish" not only removes the fishy smell of fish, but also keeps the fish fresh and tender. The red pepper is bright and eye-catching, spicy but not dry, numb but not bitter. "Spicy on the head, spicy and addictive", making boiled fish popular all over the country. Yet boiled fish is because the method complicated batching is various, so people eat in restaurant mostly, and people's homemade boiled fish has in...

AI Technical Summary

Problems solved by technology

However, due to the complex method and many ingredients of boiled fish, people mostly eat them in restaurants. People make homemade boiled fish at home because there are no authentic and suitable ingredients, which affects the taste of boiled fish.

[0003] The quality of boiled fish depends on the seasoning. There are also some special seasonings for boiled fish on the market, but they blindly pursue numb and spicy, and even dry and spicy. And it is very irritating to the stomach and intestines. It is easy to cause poor bowel movements or sore throat the next day after eating, getting angry, producing phlegm and generating heat

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