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Spicy fish ingredient and preparation method thereof

A production method and technology of spicy fish, applied in the field of condiment food, can solve the problems of freshness, lack of fragrance, narrow product range, single taste, etc., and achieve the effect of moderate spiciness, stable product quality and strong fragrance

Active Publication Date: 2018-10-16
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although there are many types of spicy fish ingredients available, the taste is relatively single, which only highlights the spicy taste of the product, and is insufficient in terms of freshness and fragrance. Most of them are accepted by young people who like spicy fish, and the product is applicable to a narrow range of groups.

Method used

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  • Spicy fish ingredient and preparation method thereof
  • Spicy fish ingredient and preparation method thereof
  • Spicy fish ingredient and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0055] Calculated according to the ingredients for frying 500 grams of spicy fish, including the following raw materials: 111 grams of soybean oil, 60 grams of rapeseed oil, 45 grams of monosodium glutamate, 37.5 grams of edible salt, 3.75 grams of white sugar, 2 grams of I+G, 90.75 grams of glutinous rice cake chili , 40 grams of garlic, 30 grams of ginger, 25 grams of watercress, 20 grams of tempeh, 3 grams of red pepper, 3 grams of green pepper, 15 grams of two vitex peppers, 7.5 grams of Chaotian pepper, 0.5 grams of white pepper noodles, 0.01 grams of citric acid, small 1.5 grams of fennel, 0.5 grams of pepper oil and 4 grams of pepper noodles.

[0056] (1) Material selection: select the above-mentioned raw materials, select raw materials without moths, mildew, peculiar smell, pollution, and impurities, and keep them with the proper color, natural aroma or spicy taste of the raw materials. Control the moisture content of the original dry raw material to not exceed 12wt% a...

example 2

[0073] Calculated according to the ingredients for frying 500 grams of spicy fish, including the following raw materials: 115 grams of soybean oil, 55 grams of rapeseed oil, 42 grams of monosodium glutamate, 35 grams of edible salt, 3 grams of white sugar, 2.5 grams of I+G, 93 grams of glutinous rice cake chili , 37 grams of garlic, 30 grams of ginger, 22 grams of watercress, 24 grams of tempeh, 4 grams of red pepper, 4 grams of green pepper, 18 grams of two vitex peppers, 6 grams of Chaotian pepper, 0.7 grams of white pepper noodles, 0.02 grams of citric acid, small 1.8 grams of fennel, 0.8 grams of pepper oil and 7 grams of pepper noodles.

[0074] The spicy fish ingredients in this example are prepared in the same way as Example 1.

[0075] The spicy fish ingredients prepared in this example can meet the requirements of each index in Table 1 to Table 3.

[0076] The spicy fish ingredient and the preparation method thereof of the present invention further improve the manufa...

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Abstract

The invention discloses a spicy fish ingredient and a making method thereof. The spicy fish ingredient is prepared from, by weight, 105-120 parts of soybean oil, 55-65 parts of rapeseed oil, 40-50 parts of monosidum glutanate, 35-40 parts of edible salt, 3-4 parts of white granulated sugar, 2-3 parts of I+G, 85-95 parts of chili shaped like a glutinous rice cake, 35-45 parts of garlic, 27-32 parts of ginger, 20-25 parts of thick broad-bean sauce, 20-25 parts of fermented soybeans, 2-4 parts of red pepper, 2-4 parts of green pepper, 15-20 parts of two-thorn chili, 5-10 parts of pod pepper, 0.3-1 part of white pepper powder, 0.01-0.03 part of citric acid, 1.5-2 parts of fennel, 0.3-1 part of pepper oil and 3-8 parts of pepper powder. The making method comprises the steps of material selecting, material preparing, material weighing, material stir-frying and after-processing.

Description

technical field [0001] The invention relates to the technical field of spiced food, more specifically, to a spicy fish ingredient and a preparation method thereof. Background technique [0002] With the improvement of living standards, people pay more and more attention to the health of the body, and fish is very popular as a high-protein, low-fat food. The common home-cooked dishes in Sichuan, such as boiled fish and spicy fish, are made with fish as the raw material and chili and pepper as the main seasoning. They are delicious and popular among the public. Usually, diners need to go to restaurants to eat authentic boiled fish and spicy fish. In order to meet the needs of diners for self-cooking, merchants have produced a lot of portable boiled fish and spicy fish ingredients, making home-made boiled fish , spicy fish becomes simple and fast. [0003] Although there are many kinds of ingredients for spicy fish, the taste is relatively single, which only highlights the sp...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L5/10
Inventor 左勇张晶
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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