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Fish-flavored seasoning sauce and preparation method thereof
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A seasoning sauce and fish-flavored technology, applied in the field of seasoning sauce, can solve the problems of insufficient fragrance, low base flavor, and not strong enough taste, etc., and achieve the effect of strong taste
Pending Publication Date: 2021-07-23
安徽省青创食品有限公司
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Summary
Abstract
Description
Claims
Application Information
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Problems solved by technology
However, traditional compound spices only include commonly used materials for cooking such as pepper and ginger powder. The fragrance is not enough, the taste is not strong enough, and the base taste is small, so it cannot meet people's requirements for food.
Method used
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Examples
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Comparison scheme
Effect test
Embodiment 1
[0015] The invention discloses a fish-flavored seasoning sauce and a preparation method thereof, and the adopted technical scheme is as follows:
[0017] As a preferred technical solution of the present invention, the parts by weight of the raw materials are 1400 parts of salad oil, 1900 parts of purified water, 700 parts of soaked Vitex twigs, 700 parts of red oilwatercress, 90 parts of soaked ginger, 90 parts of garlic, scallions 180 parts, 1400 parts of white sugar, 50 parts of salt, 490 parts of black vinegar, 95 parts of monosodium glutamate, 48 parts of chicke...
Embodiment 2
[0027] The difference between this embodiment and Example 1 lies in the weight fraction of a fish-flavored seasoning sauce raw material and the pot temperature in a preparation method of a fish-flavored seasoning sauce.
[0028] The weight fractions of raw materials in Example 2 are 1600 parts of salad oil, 2100 parts of purified water, 800 parts of soaked vitex, 800 parts of red oil watercress, 110 parts of soaked ginger, 110 parts of garlic, 220 parts of green onion, 1440 parts of white granulated sugar, salt 70 parts, 510 parts of black vinegar, 105 parts of monosodium glutamate, 52 parts of chicken essence, 410 parts of strawmushroom dark soy sauce, 11 parts of 5'-flavored nucleotide disodium, 16 parts of hydroxypropyl distarch phosphate, sodium D isoascorbate 7 servings, 95 servings of ginger slices, and 150 servings of scallions.
[0029] Step 3: Add the salad oil into the pot and heat up to 160°C, add the ginger slices and scallion knots, fry until fragrant, remove the...
Embodiment 3
[0032] The difference between this embodiment and Example 1 lies in the weight fraction of a fish-flavored seasoning sauce raw material and the pot temperature in a preparation method of a fish-flavored seasoning sauce.
[0033] The weight fractions of raw materials in Example 2 are 1500 parts of salad oil, 2000 parts of purified water, 750 parts of soaked Vitex twigs, 750 parts of red oil watercress, 100 parts of soaked ginger, 100 parts of garlic, 200 parts of green onions, 1420 parts of white sugar, salt 60 parts, 500 parts of black vinegar, 100 parts of monosodium glutamate, 50 parts of chicken essence, 405 parts of straw mushroom dark soy sauce, 10 parts of 5'-flavored nucleotide disodium, 15 parts of hydroxypropyl distarch phosphate, sodium D isoascorbate 6 servings, 90 servings of ginger slices, and 140 servings of scallions.
[0034] Step 3, add the salad oil into the pot and heat up to 150°C, add the ginger slices and scallion knots, fry until fragrant, remove the gin...
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PUM
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Abstract
The invention provides a fish-flavored seasoning sauce and a preparation method thereof. The fish-flavored seasoning sauce is prepared from the following raw materials of salad oil, purified water, pickled Erjingtiao (a Sichuan pepper), red oil bean halves, pickled ginger, garlic, green Chinese onion, white granulated sugar, salt, black vinegar, monosodium glutamate, chicken essence, strawmushroom dark soy sauce, disodium 5 '-ribonucleotide, hydroxypropyl distarch phosphate, D sodium erythorbate, fresh ginger slices and green Chinese onion sections. The preparation method comprises the following steps of adding oil into a pot, frying the green Chinese onion sections and the fresh ginger slices until the green Chinese onion sections and the fresh ginger slices are fragrant, taking out, adding part of the raw materials, stir-frying until the fragrance of the raw materials is generated, adding water, decocting, adding part of the raw materials, seasoning, and finally adding the black vinegar and D sodium erythorbate to obtain the fish-flavored seasoning sauce. Brewed 5-degree black vinegar with softer acidity and white granulated sugar essence are matched according to a golden proportion and are moderately sweet and sour and tasty, high-quality peasant-family-made pickled ginger and pickled Erjingtiao which are naturally fermented for more than 1800 days are combined and matched with Pixian thick broad-bean sauce which is fermented for more than one year, the taste is rich, and the aftertaste is full of fish flavor.
Description
technical field [0001] The invention relates to the technical field of seasoning sauce, in particular to a fish-flavored seasoning sauce and a preparation method thereof. Background technique [0002] At present, people mostly use compound spices to cook food. The advantage is that the required materials are fully equipped, the ratio is fixed, the fragrance is complete and the flavor is unique, which brings great convenience to people's cooking. However, traditional compound spices only include commonly used cooking materials such as pepper and ginger powder, and the fragrance is not enough, the taste is not strong enough, and the base taste is small, which cannot meet people's requirements for food. Contents of the invention [0003] In view of the problems existing in the prior art, the invention discloses a fish-flavored seasoning sauce and a preparation method thereof, and the adopted technical scheme is: [0004] A fish-flavored seasoning sauce prepared from the foll...
Claims
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Application Information
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