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Preparation method of special chopped chilli sauce for steaming fish

A technology for chopped pepper sauce and steamed fish, which is applied in the field of preparation of chopped pepper sauce for steamed fish, can solve the problems of inability to remove fishy smell, loss of nutrient components, increase fish fresh flavor and the like, achieve rich taste, improve appetite, and promote appetite Effect

Pending Publication Date: 2021-06-18
高泽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many changes in the raw material composition of chopped pepper sauce, and the production methods are also different, but the taste of the product is relatively simple, mainly spicy and salty, and the color of the sauce obtained is poor, and various raw materials are added after deep processing. Additives are used to cause serious loss of nutrients
[0004] Steamed fish with chopped pepper is a dish that most Chinese families will cook. In order to keep the fish fresh and tender, the fish is usually cleaned and then poured with a thick layer of chopped pepper and steamed in a pot. The chili sauce used for steaming fish usually only plays a good-looking role, and cannot remove the fishy smell and increase the fresh flavor of the fish
At present, there is no chopped pepper sauce specially used for steaming fish, which can remove the fishy smell and enhance the flavor

Method used

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  • Preparation method of special chopped chilli sauce for steaming fish
  • Preparation method of special chopped chilli sauce for steaming fish

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preparation example Construction

[0016] A kind of preparation method of special chopping pepper sauce for steaming fish, it comprises the following steps:

[0017] Making the chopped pepper material: chop the pepper, add the seasoning and mix and stir to obtain the semi-finished product of the chopped pepper, and refrigerate the semi-finished product of the chopped pepper at a low temperature to obtain the chopped pepper material;

[0018] Making special oil for stir-frying sauce: heat the vegetable oil, put in the ingredients and use the oil temperature to fry the ingredients, then cool and filter to obtain the special oil for stir-frying sauce;

[0019] Making chopped pepper sauce for steamed fish: heat the special oil for frying sauce prepared above, add chopped pepper and seasoning when the oil temperature is 60-80°C, stir-fry on low heat, and cool to obtain the special chopped pepper sauce for steamed fish .

[0020] In some embodiments of the present invention, the peppers in the step of making the cho...

Embodiment 1

[0031] A kind of preparation method of special chopping pepper sauce for steaming fish, it comprises the following steps:

[0032] Make chopped pepper ingredients: Prepare 700g of fresh Ervittia pepper, 200g of millet pepper, 70g of salt and 30g of monosodium glutamate, chop the Ervittia pepper and millet pepper, add salt and monosodium glutamate and mix for 10 minutes to get the semi-finished product of chopped pepper. The semi-finished product was moved into a low-temperature freezer at 5°C for low-temperature refrigeration. After 130 hours, sampling was observed. The pepper was fresh in appearance, strong in smell, spicy and crisp in taste, and the salinity value was 155%, and the chopped pepper material was obtained;

[0033] Special oil for making fried sauce: prepare onion 100g, shallot 50g, ginger 25g, garlic seed 7.5g, coriander 2.5g, parsley 12.5g, carrot 10g, green pepper 2.5g, star anise 2.5g, bay leaves 2.5g, cumin 1.25 g, 1.25g cinnamon bark, 1g Angelica dahurica,...

Embodiment 2

[0036] A kind of preparation method of special chopping pepper sauce for steaming fish, it comprises the following steps:

[0037] Make chopped pepper ingredients: prepare 500g of fresh Ervittia pepper, 400g of millet pepper, 90g of salt and 10g of monosodium glutamate, chop the Ervittia pepper and millet pepper, add salt and monosodium glutamate and mix for 15 minutes to get the semi-finished product of chopped pepper, chop the pepper The semi-finished product was moved into a low-temperature freezer at 8°C for low-temperature refrigeration. After 150 hours, sampling was observed. The pepper was fresh in appearance, strong in smell, spicy and crisp in taste, and the salinity value was 170%, and the chopped pepper material was obtained;

[0038] Special oil for making fried sauce: prepare onion 50g, shallot 68.75g, ginger 20g, garlic seed 25g, coriander 12.5g, parsley 8.75g, carrot 10g, green pepper 5g, star anise 5g, bay leaves 5g, cumin 2.5g, cinnamon 2.5g, 5g of Angelica da...

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Abstract

The invention provides a preparation method of special chopped chilli sauce for steaming fish, and relates to the technical field of chopped chilli sauce preparation processes. The preparation method comprises the following steps: preparing a chopped chilli material: chopping chilli, adding seasonings, mixing and stirring to obtain a chopped chilli semi-finished product, and refrigerating the chopped chilli semi-finished product at low temperature to obtain the chopped chilli material; preparing oil special for stir-frying sauce: heating vegetable oil, adding ingredients, frying the ingredients by using oil temperature, and then cooling and filtering to obtain the oil special for stir-frying sauce; and preparing the special chopped chilli sauce for steaming the fish: heating the prepared special oil for stir-frying sauce, adding the chopped chilli material and seasonings when the oil temperature is 60-80 DEG C, stir-frying with soft fire, and cooling to obtain the special chopped chilli sauce for steaming the fish. The chopped chilli sauce disclosed by the invention is mainly used for steaming various fishes and cooking aquatic food, can effectively remove fishy smell of the fishes and the aquatic food, and can improve fragrance and flavor, improve appetite and promote appetite.

Description

technical field [0001] The invention relates to the technical field of preparation technology of chopped pepper sauce, in particular to a preparation method of chopped pepper sauce specially used for steaming fish. Background technique [0002] Sichuan, Chongqing, Henan and other places are rich in pepper resources and have a long history of planting. Their complex ecological environment and climatic conditions have bred a variety of pepper products. Mostly be capsicum sauce on the market at present, it is indispensable seasoning sauce in people's daily life, is the food that people like. And chili sauce is rich in nutrients, has the effects of promoting appetite, invigorating the spleen and eliminating stomach, dispelling rheumatism, antipyretic and analgesic, reducing fat and losing weight, and preventing cancer. The chili sauce currently on the market is made of oil or water. It is bright red in color, pungent in taste, and also has an oily fragrance. The light sour tast...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L17/00
CPCA23L27/60A23L17/00A23V2002/00A23V2200/15A23V2200/16
Inventor 高泽
Owner 高泽