Instant seasoning for boiled fish with pickled cabbage and chili

A technology for convenient sauerkraut and seasoning, applied in the direction of food science, etc., can solve the problems of troublesome production methods of pickled fish, prolonging the time of pickled fish, and low nutritional content of seasoning, so as to eliminate fishy smell, enhance kidney function, and improve health care functions Effect

Inactive Publication Date: 2018-12-21
甘丘平
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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

[0022] A convenient pickled fish seasoning: the seasoning includes pickled cabbage packs, salted fish packs and concentrated soup packs, and the concentrated soup packs are prepared by the following method:

[0023] (1) Take an appropriate amount of pickled radish and fry it with butter 2, set aside;

[0024] (2) Shave the pork ribs, chop them into suitable sizes, add 8 times the water, boil for 1.5 hours, add 0.5% white vinegar, 2% coix seed, 1% red beans, After 5% of the spices were boiled for 1 hour, the coix seed, red beans, and spices were taken out to obtain the soup, and then 10% of the pickled radish fried in step (1) was added and boiled for 0.4 hours to obtain the concentrated soup, which was set aside;

[0025] (3) Filling, sealing, and sterilizing the concentrated soup prepared in step (2) according to the product requirements, to obtain the concentrated soup package.

Embodiment 2

[0027] A convenient pickled fish seasoning: the seasoning includes pickled cabbage packs, salted fish packs and concentrated soup packs, and the concentrated soup packs are prepared by the following method:

[0028] (1) Take an appropriate amount of pickled radish and fry it with butter for 4 minutes, set aside;

[0029] (2) Shave the pork ribs, chop them into suitable sizes, then add 10 times the water, boil for 2 hours, add 1% white vinegar, 5% coix seed, 3% red beans, and 3% spices that are heavy on the ribs After continuing to boil for 1.5 hours, remove coix seed, red beans and spices to obtain soup, then add 5% pickled radish fried in step (1) and continue to cook for 0.2-0.4 hours to obtain concentrated soup. spare;

[0030] (3) Filling, sealing, and sterilizing the concentrated soup prepared in step (2) according to the product requirements, to obtain the concentrated soup package.

Embodiment 3

[0032] A convenient pickled fish seasoning: the seasoning includes pickled cabbage packs, salted fish packs and concentrated soup packs, and the concentrated soup packs are prepared by the following method:

[0033] (1) Take an appropriate amount of pickled radish and fry it with butter for 3 minutes, set aside;

[0034] (2) Shave the pork ribs, chop them into suitable sizes, then add 9 times the amount of water, boil for 2 hours, add 0.5% white vinegar, 5% coix seed, 3% red beans, 3% After boiling the spices for 1.5 hours, remove the coix seed, red beans and spices to obtain the soup, then add 8% pickled radish fried in step (1) and continue to cook for 0.3 hours to obtain the concentrated soup for later use;

[0035] (3) Filling, sealing, and sterilizing the concentrated soup prepared in step (2) according to the product requirements, to obtain the concentrated soup package.

[0036] In the present embodiment, the sauerkraut bag includes the following ingredients in the fol...

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PUM

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Abstract

The invention provides an instant seasoning for boiled fish with pickled cabbage and chili. The instant seasoning comprises a pickled Chinese cabbage bag, a fish salting material bag and a concentrated soup base bag, wherein a preparation method of the concentrated soup base comprises steps as follows: 1, an appropriate quantity of pickled radishes are taken and fried with butter for 2-4 min; 2, pork ribs are taken, meat on the pork ribs are shaved off, the pork ribs are cut into small pieces, water is added to stew for 1.5-2 h, then an appropriate quantity of white vinegar, semen coicis, redbeans and spices are added, stewing is continued for 1-1.5 h, the semen coicis, the red beans and the spices are fished out, the soap base is obtained, the fried pickled radishes are added to the soupbase and stewed continuously for 0.2-0.4 h, and the concentrated soup base is obtained; 3, the concentrated soup base is subjected to filling, sealing and sterilization, and the concentrated soup base bag is obtained. According to the instant seasoning for boiled fish with pickled cabbage and chili, composition of a traditional seasoning for boiled fish with pickled cabbage and chili is changed,the concentrated soup base bag prepared from specific ingredients with a specific technology is added and combined with the pickled Chinese cabbage bag and the fish salting material bag, so that withthe adoption of the instant seasoning for boiled fish with pickled cabbage and chili, the prepared boiled fish with pickled cabbage and chili tastes fragrant, sweet, delicious, sour and palatable, isnutrient-rich and has good healthcare function, and the instant seasoning is easy to prepare.

Description

technical field [0001] The invention relates to the technical field of seasoning and its preparation, in particular to a convenient 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...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L33/00A23L19/20
CPCA23L27/00A23L19/20A23L27/10A23L33/00
Inventor 甘丘平
Owner 甘丘平
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