Condiment special for cooking fish on basis of Mosla chinensis maxim

A technology for condiments and spiced vegetables, applied in the fields of application, food preparation, food science, etc., can solve the problems of short edible period of spiced vegetables, no fish food, no cooking fish, etc., and achieve rich raw materials and storage time Long, simple-to-equip effect

Active Publication Date: 2011-04-20
襄阳市大学科技园发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the short edible period of spiced spices, it can only be eaten in spring and summer, because it cannot be preserved, and in other seasons or regions, it is impossible to eat fish food cooked with spiced spices as a condiment. At present, there is no Special condiment for cooking fish made from spiced vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] Wash the pickled five-spice leaves and tender stems, dry them in the sun or in an oven, grind them into powder through a pulverizer, pass through an 80-mesh sieve, and the powder is five-spice powder.

[0010] Fen-flavored five-spice dish special condiment for cooking fish is made according to the following proportions:

[0011] Five-spice powder: 72.1g; Star anise powder: 2.4g; Ginger powder: 9.6g;

[0012] Cumin powder: 2.4g; Salt: 4.8g; Garlic powder: 8.7g.

[0013] Put the above-mentioned raw materials in a container, mix and stir evenly, and then make the special condiment for cooking fish with light-flavored spiced vegetables.

[0014] The special seasoning device for cooking fish with spicy spiced vegetables is made according to the following proportions:

[0015] Five-spice powder: 62.5g; Ginger powder: 9.6g; Salt: 4.8g;

[0016] Chili powder: 4.8g; Zanthoxylum bungeanum powder: 9.6g; Pepper powder: 8.7g.

[0017] Put the above-mentioned raw materials in a c...

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PUM

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Abstract

The name of the invention is a condiment special for cooking a fish on the basis of Mosla chinensis maxim. The invention relates to a condiment, in particular to the condiment special for cooking the fish on the basis of the Mosla chinensis maxim, which is used for seasoning in the cooking process of the fish. The condiment special for cooking the fish on the basis of the Mosla chinensis maxim mainly solves the problem that fishes cooked by the condiment Mosla chinensis maxim cannot be eaten in other seasons and regions due to that the Mosla chinensis maxim has a short edible period, can be collected and eaten only in spring and in autumn and is difficult to store, although the Mosla chinensis maxim has the advantages of strong taste, delicious fragrance, high edible value and the like. The condiment of different flavor types can be prepared from 60 to 75 parts of Mosla chinensis maxim powder, 8.5 to 10 parts of ginger powder, 3.5 to 5 parts of salt and 9.5 to 24 parts of faintly scented or spicy auxiliary materials. The condiment has abundant raw materials and wild or cultured Mosla chinensis maxim is widely distributed in the Yangtze River region and the southern Yangtze River region; and the condiment has the effects of removing fishlike smell, improving delicate flavor, promoting appetite and strengthening a human body, and can be stored for more than 18 months.

Description

technical field [0001] The invention relates to a condiment, in particular to a condiment for cooking various fishes made from spiced vegetables. Background technique [0002] Five-spice is produced in Northwest Hubei. According to the "Compendium of Materia Medica": "People in Zhongzhou plant it in March...to fill vegetables." , anti-virus, anti-inflammatory, antipyretic, analgesic, enhance immunity and other functions. It has a strong fragrance, delicious fragrance and high edible value. It is widely used in cooking various fish foods in Northwest Hubei. Due to the short edible period of spiced spices, it can only be eaten in spring and summer, because it cannot be preserved, and in other seasons or regions, it is impossible to eat fish food cooked with spiced spices as a condiment. At present, there is no A special condiment for cooking fish made from spiced herbs. Contents of the invention [0003] The purpose of the present invention is to address above-mentioned d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 余海忠陈绪娥刘慧宏
Owner 襄阳市大学科技园发展有限公司
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