Convenient pickled fish spice

Abstract

The invention discloses a convenient pickled fish spice. The convenient pickled fish spice consists of a pickle bag and a fish-pickling-spice bag, wherein the pickle bag comprises the following components in parts by weight: 100-120 parts of pickled vegetable, 8-12 parts of pickled ginger, 10-15 parts of pickled upturned chili, 5-7 parts of garlic, 20-40 parts of edible vegetable oil, 10-12 parts of edible salt, 4-6 parts of white sugar, 4-7 parts of monosodium glutamate, 2-3 parts of malto dextrin, 4-5 parts of boiled water, 1-3 parts of vine pepper oil, 1-2 parts of green prickleyash and 3-4 parts of spice; the fish-pickling-spice bag comprises the following components in parts by weight: 40-45 parts of starch, 42-46 parts of edible salt, 3-5 parts of ground pepper and 0.8-1.0 part of papain. The invention further discloses a manufacturing method of the pickle bag in the convenient pickled fish spice. The pickled fish spice disclosed by the invention can be used for cooking various fresh fishes; by adopting the pickled fish spice, the pickled fish which is bright in soup, is delicate and delicious in fish and is sour and hot can be cooked out without frying the spice or adding other spices; and meanwhile, the pickled fish spice further can be used for cooking various sour and hot appetizing foods based on Sichuan pickle, such as pickle vermicelli soup, pickle tofu pudding and sour and hot hoof.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a convenient pickled fish seasoning. Background technique [0002] Sauerkraut fish is made of fresh fish as the main ingredient, cooked with kimchi and auxiliary ingredients. It is loved by more and more consumers because of its hot and sour taste and rich nutrition. Sauerkraut fish is exquisite in production, with many ingredients and complicated process. Most of the various seasonings sold in the market are single products, and consumers need to buy a variety of seasonings to prepare. More or less and insufficient heat control and other factors cause the resulting sauerkraut fish color, aroma and taste to vary greatly. Contents of the invention [0003] The invention overcomes the shortcomings of the prior art and provides a convenient pickled fish seasoning, which can cook authentic Sichuan dish pickled fish without frying or adding any other seasonings. [0004] In ord...

AI Technical Summary

Problems solved by technology

Sauerkraut fish is exquisite in production, with many ingredients and complicated process. Most of the various seasonings sold in the market are single products, and consumers need to buy a variety of seasonings to prepare. More or less and insufficient heat control and other factors cause the resulting sauerkraut fish color, aroma and taste to vary greatly