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Spicy tender fish seasoning and preparation method of seasoning

A technology of spicy tender fish and seasoning, which is applied in the field of condiments, and can solve problems such as difficulty in preparing seasonings, difficulty in spicy tender fish, protracted procedures and time

Active Publication Date: 2013-06-26
SICHUAN JINGONG CHUANPAI FLAVORING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of making spicy and tender fish, the main link that causes the prolongation of the process and time is the preparation of seasonings.
On the one hand, there are many seasonings needed to make spicy and tender fish, and it is difficult for ordinary families to prepare all the seasonings. Without seasonings, it is difficult to prepare authentic delicious food; The spicy and tender fish seasoning also needs many years of experience. For people without experience, it is very difficult to make homemade spicy and tender fish

Method used

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  • Spicy tender fish seasoning and preparation method of seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The making of embodiment 1 spicy tender fish seasoning

[0039] Prepare the main ingredient package: heat 100g edible vegetable oil for 5 minutes to 7 minutes to obtain hot oil with a temperature of 120°C to 130°C; add 40g pepper, 35g watercress, 20g tempeh, 4g spices, 10g ginger, 7g Garlic, 20g of Sichuan pickles, 10g of Chinese prickly ash, stir-fry at 105°C-125°C for 45 minutes to obtain the first product; add 30g of salt, 6g of sugar, and 7g of monosodium glutamate to the first product, stir-fry at 110°C for 8 minutes, Instantly.

[0040] Preparation of salted fish material package: Take 45g of starch, 46g of edible salt, 5g of pepper and 1.0g of papain, mix them together, and get ready.

[0041] Preparation of dry ingredients package: Take 65g of fried chili powder, 8g of prickly ash granules, 18g of prickly ash powder, and 12g of fried sesame seeds, mix them together, and get ready.

[0042] The prepared main ingredient package, salted fish ingredient packet and...

Embodiment 2

[0043] The making of embodiment 2 spicy tender fish seasoning

[0044] Prepare the main ingredient package: heat 80g of edible vegetable oil for 5 minutes to obtain hot oil at a temperature of 120°C to 130°C; add 35g of pepper, 30g of watercress, 15g of tempeh, 3g of spices, 8g of ginger, 5g of garlic, Sichuan 15g of kimchi, 6g of Chinese prickly ash, stir-fry at 105°C-125°C for 35 minutes to obtain the first product; add 25g of salt, 4g of sugar, and 4g of monosodium glutamate to the first product, stir-fry at 105°C-110°C for 5 minutes, Instantly.

[0045] Preparation of pickled fish material package: Take 40g of starch, 42g of edible salt, 3g of pepper and 0.8g of papain, mix them together, and get ready.

[0046] Prepare the dry material package: take 60g of fried chili powder, 5g of pepper granules, 15g of pepper powder, and 10g of fried sesame seeds, mix them together, and get ready.

[0047] The prepared main ingredient package, salted fish ingredient packet and dry in...

Embodiment 3

[0048] The making of embodiment 3 spicy tender fish seasoning

[0049]Prepare the main ingredient package: heat 90g of edible vegetable oil for 5 to 7 minutes to obtain hot oil with a temperature of 120°C to 130°C; add 37.5g of pepper, 32.5g of watercress, 17.5g of tempeh, 3.5g of spices, 9g ginger, 6g garlic, 17.5g Sichuan pickle, 8g Chinese prickly ash, stir-fry for 37.5 minutes at 105°C-125°C to get the first product; Stir-fry for 6.5 minutes at 110°C, and it’s ready.

[0050] Preparation of salted fish feed package: take 42.5g of starch, 44g of edible salt, 4g of pepper and 0.9g of papain, mix them together, and get ready.

[0051] Preparation of dry ingredients package: Take 62.5g fried chili powder, 6.5g prickly ash granules, 16.5g prickly ash powder, 11g fried sesame seeds, mix them, and you get it.

[0052] The prepared main ingredient package, marinated fish ingredient packet and dry ingredient packet are packaged separately, so that the mass ratio of the main ingre...

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Abstract

The invention relates to the technical field of a seasoning and particularly relates to a spicy tender fish seasoning and a preparation method of the seasoning. The seasoning comprises a main ingredient bag, a salted fish ingredient bag and a dry ingredient bag, which are separate from one another, wherein the main ingredient bag comprises the following raw materials in parts by weight: 80-100 parts of edible vegetable oil, 30-35 parts of PIxian thick broad-bean sauce, 35-40 parts of chilies, 15-20 parts of fermented soya beans, 25-30 parts of edible salt, 8-10 parts of fresh ginger, 5-7 parts of garlic cloves, 15-20 parts of Sichuan preserved vegetables, 6-10 parts of Chinese red pepper, 4-6 parts of white sugar, 3-4 parts of spices and 4-7 parts of monosodium glutamate; the salted fish ingredient bag comprises the following raw material 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 part of papain; and the dry ingredient bag comprises the following raw material in parts by weight: 60-65 parts of fried chili powder, 5-8 parts of Chinese red pepper particles, 15-18 parts of Chinese red pepper powder and 10-12 parts of fried sesame seeds. The seasoning is easy to use, and the fish cooked by the seasoning is delicious in taste.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a spicy and tender fish seasoning and a preparation method thereof. Background technique [0002] With the development of the economy and the improvement of people's living standards, people pay more and more attention to their own health. Fish is favored as an important nutritional food. Spicy and tender fish is a Sichuan folk home-cooked dish, which is made with fish meat as the raw material and chili and pepper as the main seasoning. The spicy and tender fish has tender meat, the soup is sour and delicious, slightly spicy but not greasy, and the fish fillets are tender and smooth. It is widely spread all over the country. Its taste is spicy, delicious and refreshing, and it has multiple effects such as treating high blood pressure and malnutrition. [0003] Because it takes a lot of processes and time to make spicy tender fish at home, the general consumers generally cho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/326A23L27/20A23L17/10
Inventor 龚永泽邓志会尹宗德
Owner SICHUAN JINGONG CHUANPAI FLAVORING
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