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Boiled fish condiment as well as preparation method and application thereof

A technology for boiling fish and seasoning, applied in the fields of application, food preparation, food science, etc., can solve the problems of no delicious taste, long preparation time, and many materials, etc.

Active Publication Date: 2014-06-18
四川白家阿宽食品产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Generally, consumers need to go to a restaurant to taste boiled fish dishes. The preparation of "boiling fish" dishes requires more materials and takes a long time to prepare, which cannot meet the needs of the fast-paced life in modern society; Limited can not make the corresponding delicious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Boiled fish seasoning of the present invention: salted fish bag 18g, dry material bag 20g, seasoning bag 162g bag,

[0030] Wherein the seasoning package comprises the following components in weight percent: vegetable oil 41, capsicum 17, edible salt 8, bean paste 8, ginger 2, garlic 2, monosodium glutamate 1, onion 0.5, spice 0.5, yeast extract 0.5, food additive (lactic acid 0.2, chili red 0.1, 5 / - Flavor disodium nucleotide 0.1, food flavor 0.1).

[0031] Edible starch 4.2, edible salt 3.3, monosodium glutamate 1, pepper 0.5.

[0032] Dried chili 8, peppercorns 2.

[0033] The spices are star anise, three Nye, grass fruit, fragrant leaves or cumin, which can increase the aroma.

[0034] The above-mentioned boiled fish salted fish package and dry material package are produced by conventional technology, and the seasoning package is produced by the following steps:

[0035] (1) Wash, peel and chop ginger, garlic and green onion;

[0036] (2) Crush chili, Chine...

Embodiment 2

[0041] Boiled fish seasoning of the present invention: salted fish bag 18g, dry material bag 20g, seasoning bag 170g bag,

[0042] Wherein the seasoning package includes the following components in weight percent: vegetable oil 41, capsicum 18, edible salt 8, bean paste 8, ginger 2, garlic 2, monosodium glutamate 1, green onion 0.5, spice 0.5, yeast extract 0.5, food additive (lactic acid 0.2, chili red 0.1, 5 / - Flavor disodium nucleotide 0.1, food flavor 0.1).

[0043] Edible starch 4, edible salt 3, monosodium glutamate 0.8, pepper 0.2.

[0044] Dried chili 7, peppercorns 2.

[0045] The spices are star anise, three Nye, grass fruit, fragrant leaves or cumin, which can increase the aroma.

[0046] Its seasoning bag of above-mentioned boiled fish adopts following manufacturing steps with embodiment 1. The cooking method of the boiled fish seasoning of the present invention is the same as in Example 1.

Embodiment 3

[0048] Boiled fish seasoning of the present invention: salted fish bag 15g, dry material bag 18g, seasoning bag 154g,

[0049] Wherein the seasoning package comprises the following components by weight percentage: vegetable oil 41, capsicum 17, edible salt 8, bean paste 8, ginger 2, garlic 2, monosodium glutamate 1, green onion 0.7, spice 0.8, yeast extract 0.7, food additive food additive (Lactic acid 0.3, capsanthin 0.2, 5 / - taste disodium nucleotide 0.2, food flavor 0.1).

[0050] Edible starch 4.2, edible salt 3.3, monosodium glutamate 1, pepper 0.5;

[0051] Dried chili 7, peppercorns 2.

[0052] The spices are star anise, three Nye, grass fruit, fragrant leaves or cumin, which can increase the aroma.

[0053] Its seasoning bag of above-mentioned boiled fish adopts following manufacturing steps with embodiment 1. The cooking method of the boiled fish seasoning of the present invention is the same as in Example 1.

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Abstract

The invention belongs to the fields of food condiment and processing, and particularly relates to a boiled fish condiment as well as a preparation method of the boiled fish condiment and the application of the boiled fish condiment. The boiled fish condiment provided by the invention comprises a kipper bag, a dry condiment bag and a condiment bag with the weight ratio of (6-10): (8-12): (78-86). A preparation method of the kipper bag and the dry condiment bag comprises the following steps of: drying the dry materials and quantitatively subpackaging; and a preparation method of the condiment bag comprises the following steps of: cleaning, cutting up, soaking to be inflated by water, heating, cooling, etc. The boiled fish condiment provided by the invention is small in size, convenient to carry and store, time-saving and labor-saving when in use and delicious, the ingredients of the condiment bag are changed, so that the requirement of wide customers on the taste and nutrition of fish condiment can be met, and the satisfaction degree of the residential food can be improved.

Description

technical field [0001] The invention belongs to the field of food seasoning and processing, and in particular relates to a boiling fish seasoning and its preparation method and application. Background technique [0002] Fish is not only nutritious, but also delicious. The ancients said that "the taste of fish is the taste of all kinds of flavors, and after eating fish, all kinds of flavors are tasteless". When the ancestors created characters, they assigned the word "xian" to the "fish" department instead of the "meat" department, and regarded fish as the best "fresh". Therefore, fish has always been a favorite food for people. Fish is not only delicious, but also has a variety of health functions for the human body. [0003] "Boiling fish" is a kind of boiled fish. In most parts of the north, especially in the northeast, it is used to call it "boiled live fish". This dish originated from Sichuan and Jiangbei area of ​​Chongqing. The chefs in Sichuan gave it a very vivid ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/326A23L27/00A23L17/10
Inventor 吴志建涂彩虹徐华孝秦天福陈勇辉
Owner 四川白家阿宽食品产业股份有限公司
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