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Pickled fish seasoning

A technology of pickled fish and seasoning, which is applied in the directions of oil-containing food ingredients, the function of food ingredients, and food ingredients as odor modifiers, etc., can solve the problems that the seasoning of pickled fish is not safe and healthy, carcinogenic, etc., to prevent tumors and cancer. Invasion, inhibition of human oxidative damage, and the effect of ensuring food safety

Pending Publication Date: 2020-12-18
江苏美鑫食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the increase of storage time of pickled fish seasoning, the nitrate in the seasoning can be converted into nitrite under the action of nitrate reductase produced by miscellaneous bacteria, and nitrite can be formed with protein decomposition products under appropriate conditions N-nitroso compound, this compound has been proved to be carcinogenic to animals, which makes the sauerkraut fish seasoning unsafe and healthy

Method used

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Examples

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Effect test

Embodiment 1

[0023] The invention provides a sauerkraut fish seasoning, which comprises the following components in parts by weight: 220 parts of sauerkraut, 80 parts of tomato, 30 parts of beer, 20 parts of soybean oil, 6 parts of pickled ginger, 4 parts of sunny millet pepper and 4 parts of garlic.

[0024] Wherein the preparation method of sauerkraut fish condiment is:

[0025] The first step: first add 20 parts of soybean oil into the pot, and fry in a wok for 4 minutes;

[0026] Step 2: Take 4 parts of sunny millet pepper and 4 parts of garlic and stir fry in a pot for 5 minutes at a temperature of 130 degrees;

[0027] Step 3: Take 6 parts of pickled ginger and stir fry in a pot. The frying time is 4 minutes, and the frying temperature is 100 degrees. After the frying is completed, it is cooled;

[0028] Step 4: Put the raw materials whose temperature has been lowered to 30 degrees, 220 parts of sauerkraut, 80 parts of tomatoes, and 30 parts of beer into the mixing bucket and stir e...

Embodiment 2

[0032] The invention provides a sauerkraut fish seasoning, which comprises the following components in parts by weight: 230 parts of sauerkraut, 85 parts of tomato, 33 parts of beer, 22 parts of soybean oil, 7 parts of pickled ginger, 4.5 parts of sunny millet and 4.5 parts of garlic.

[0033] Wherein the preparation method of sauerkraut fish condiment is:

[0034] The first step: first add 22 parts of soybean oil into the pot, and fry in a wok for 5 minutes;

[0035] Step 2: Take 4.5 parts of sunshine millet pepper and 4.5 parts of garlic and stir fry in a pan for 6 minutes at a temperature of 140 degrees;

[0036] The third step: take 7 parts of pickled ginger and stir fry in a pot. The frying time is 5 minutes, and the frying temperature is 105 degrees. After the frying is completed, it is cooled;

[0037] Step 4: Put the raw materials whose temperature has been lowered to 33 degrees, 230 parts of sauerkraut, 85 parts of tomatoes, and 33 parts of beer into the mixing bucke...

Embodiment 3

[0041] The invention provides a sauerkraut fish seasoning, which comprises the following components in parts by weight: 235 parts of sauerkraut, 90 parts of tomato, 35 parts of beer, 24 parts of soybean oil, 8 parts of pickled ginger, 5 parts of sunny millet pepper and 5 parts of garlic.

[0042] Wherein the preparation method of sauerkraut fish condiment is:

[0043] The first step: first add 24 parts of soybean oil into the pot, and fry in a wok for 6 minutes;

[0044] Step 2: Take 5 parts of sunny millet pepper and 5 parts of garlic and stir fry in a pot for 7 minutes at a temperature of 150 degrees;

[0045] Step 3: Take 8 parts of pickled ginger and fry them in a pot. The frying time is 6 minutes, and the frying temperature is 110 degrees. After the frying is completed, it is cooled;

[0046] Step 4: Put the raw materials whose temperature has been lowered to 35 degrees, 235 parts of sauerkraut, 90 parts of tomatoes, and 35 parts of beer into the mixing bucket and stir e...

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Abstract

The invention relates to a pickled fish seasoning which comprises the following components in parts by weight: 220 to 250 parts of pickled Chinese cabbages, 80 to 100 parts of tomatoes, 30 to 40 partsof beer, 20 to 30 parts of soybean oil, 6 to 10 parts of pickled ginger, 4 to 6 parts of sunshine capsicum frutescens and 4 to 6 parts of garlic. According to the invention, by adding the tomatoes and the beer into the pickled fish seasoning, in one aspect, in an acid environment, the beer can promote anthocyanin in the tomatoes to be leached out, the anthocyanin can reduce content of nitrite inthe seasoning in the preservation process of the pickled fish seasoning, and a nitrosation reaction is inhibited, so that the prepared pickled fish seasoning is healthier and safer.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a pickled fish condiment. 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 in the whole country, pickled vegetable fish seasoning has also entered the tables of ordinary people, realizing that Sichuan food lovers can also cook authentic pickled vegetable fish at home. [0003] With the increase of storage time of pickled fish seasoning, the nitrate in the seasoning can be converted into nitrite under the action of nitrate reductase produced by miscellaneous bacteria, and nitrite can be formed with protein decomposition products under appropriate conditions N-nitroso compounds, this compound has been confirmed to have carcinogenic effects on animals, which makes the sauerkraut fish seasoning not safe and healthy. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/24A23L19/20A23L33/10A23L5/10A23L5/20
CPCA23L27/00A23L27/10A23L27/24A23L19/20A23L33/10A23L5/12A23L5/27A23V2002/00A23V2250/18A23V2200/15A23V2200/308
Inventor 舒德昌
Owner 江苏美鑫食品科技有限公司
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