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A kind of preparation method of stinky mandarin fish flavor sauce bag

A production method, the technology of stinky mandarin fish, is applied in food ingredients as taste improvers, food ingredients as taste improvers, food science, etc. It can solve the problems of buying sauce packs and stinky mandarin fish is not delicious enough, so as to improve the taste. Sensitivity, good taste and freshness, and the effect of simplifying cooking difficulty

Active Publication Date: 2022-02-01
黄山市休宁县徽三农产品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In people's daily life, they often buy stinky mandarin fish and cook them by themselves. During the cooking process, the cooked stinky mandarin fish will not be delicious enough due to the poor control of the seasoning.
And now there are no sauce packs for stinky mandarin fish cooking on the market, people can't directly buy sauce packs for cooking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1, a kind of preparation method of stinky mandarin fish flavor sauce package comprises the steps:

[0021] Step (1) Selection of raw materials; select authentic Huizhou stinky mandarin fish and fresh high-quality pork bones, cut the stinky mandarin fish into pieces, then wash and drain the stinky mandarin fish pieces and pork bones;

[0022] Step (2) to remove fishy smell: choose fresh ginger, fresh onion, fresh green onion, and Huadiao wine, and then squeeze the above-mentioned ginger, onion, and green onion into corresponding ginger juice, onion juice, and green onion juice through a juicer; Pour ginger juice, onion juice, green onion juice, and Huadiao wine into water and stir evenly to make fishy soup; finally, pour the pork bones and meat that have been washed and drained in step (1) into the fishy soup and soak for 2 to 3 hours. After spitting out the blood, remove the pork bones and drain the water;

[0023] Step (3) Frying: Pour the pork bone meat th...

Embodiment 2

[0032] Example 2, on the basis of Example 1, in the step (5) of stewing the sauce, if the soup obtained in the step (4) is 4 to 5 catties, then 3 taels of minced ginger, 2 taels of minced garlic, and chopped onion Half a catty, 3 taels of edible vegetable oil, 1.2 taels of dark soy sauce, 0.8 taels of soy sauce, 0.2 taels of chicken essence, 0.2 taels of monosodium glutamate, 0.3 taels of white sugar, half a catty of cornstarch, and 3 taels of spicy oil.

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PUM

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Abstract

The invention discloses a method for making stinky mandarin fish-flavored sauce package, which comprises the following steps: step (1) raw material selection; step (2) removing fishy smell; step (3) frying; step (4) boiling soup; (5) boil the sauce: step (6) filling; step (7) storage. The stinky mandarin fish flavor sauce package can be applied to daily stinky mandarin fish cooking, which simplifies the cooking difficulty of stinky mandarin fish, provides convenience for people's daily cooking, and can effectively improve the deliciousness of the stinky mandarin fish after cooking Spend.

Description

technical field [0001] The invention relates to a method for making a stinky mandarin fish flavor sauce packet. Background technique [0002] Smelly mandarin fish, also known as stinky mandarin fish, barrel fresh fish, barrel fish, pickled fresh fish, is a traditional Huizhou dish and one of the representatives of Huizhou cuisine. In the local dialect of Huizhou, it has the meaning of smelly. [0003] This "flavored mandarin fish" smells stinky and tastes delicious. The meat is tender, mellow and refreshing, maintaining the original flavor of mandarin fish. The common name is stinky mandarin fish. The method of preparation is unique, and it is delicious when eaten. [0004] Nowadays, stinky mandarin fish has entered people's daily diet. In people's daily life, they often buy stinky mandarin fish and cook it by themselves. Then in the cooking process, the cooked stinky mandarin fish will not be delicious enough due to poor control of seasoning. And there is no sauce bag ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L13/20A23L17/00
CPCA23L13/20A23L17/00A23L27/60A23V2002/00A23V2200/16A23V2200/14
Inventor 吴永学付国兵陈意朱琨吴永根张永宝
Owner 黄山市休宁县徽三农产品加工有限公司