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Seasoning for boiled fish with pickled cabbage and chili and preparation method of seasoning for boiled fish with pickled cabbage and chili

A technology of pickled fish seasoning and seasoning wine, which is applied in food ingredients as taste improvers, functions of food ingredients, and food science. Effects of long shelf life, prevention of absorption, and enhancement of health benefits

Inactive Publication Date: 2017-02-01
自贡盐味源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] An object of the present invention is to provide a pickled fish seasoning to solve the problems that the existing pickled fish seasoning cannot remove the fishy smell, cannot maintain the umami taste and does not have health care effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Sauerkraut fish seasoning comprises the following components by weight:

[0032] 15 parts of pickled green vegetables, 10 parts of pickled radish, 4 parts of pickled quinta pepper, 10 parts of soybean oil, 20 parts of seasoning wine, 6 parts of marjoram, 2 parts of white sesame, 3 parts of green onion, 0.2 part of white pepper powder, monosodium glutamate 2 parts, 3 parts of honey, 0.4 parts of lactic acid, 0.1 part of scallops, 0.02 parts of potassium sorbate, 0.1 parts of sodium D isoascorbate, and 300 parts of water.

[0033] Wherein, seasoning wine is made up of following components by weight:

[0034] 50 parts of kelp, 10 parts of rice wine, 30 parts of soybeans, 5 parts of citrus peel, 10 parts of lemon balm, 20 parts of perilla, 20 parts of barley, 8 parts of red dates, 7 parts of tangerine peel, 10 parts of ginger, 3 parts of star anise, 6 parts of Zanthoxylum bungeanum, 20 parts of wolfberry, 8 parts of garlic and 3 parts of Houttuynia cordata.

[0035] The p...

Embodiment 2

[0044] Sauerkraut fish seasoning comprises the following components by weight:

[0045]10 parts of pickled green vegetables, 13 parts of pickled radish, 3 parts of pickled quinta pepper, 15 parts of soybean oil, 30 parts of seasoning wine, 8 parts of marjoram, 3 parts of white sesame, 3 parts of green onion, 0.4 part of white pepper powder, 3 parts of monosodium glutamate, 2 parts of honey, 0.5 parts of lactic acid, 0.2 parts of scallops, 0.03 parts of potassium sorbate, 0.2 parts of sodium D isoascorbate, and 200 parts of water;

[0046] Seasoning wine consists of the following components by weight:

[0047] 60 parts of kelp, 20 parts of rice wine, 20 parts of soybeans, 10 parts of citrus peel, 20 parts of lemon balm, 10 parts of perilla, 10 parts of barley, 13 parts of red dates, 5 parts of tangerine peel, 7 parts of ginger, 5 parts of star anise, 9 parts of Zanthoxylum bungeanum, 32 parts of wolfberry, 7 parts of garlic and 6 parts of Houttuynia cordata.

[0048] The prep...

Embodiment 3

[0057] Sauerkraut fish seasoning comprises the following components by weight:

[0058] 13 parts of pickled green vegetables, 15 parts of pickled radish, 5 parts of pickled quinta pepper, 13 parts of soybean oil, 28 parts of seasoning wine, 7 parts of marjoram, 2 parts of white sesame, 3 parts of green onion, 0.3 part of white pepper powder, 2 parts of monosodium glutamate, 2.5 parts of honey, 0.3 parts of lactic acid, 0.15 parts of scallops, 0.02 parts of potassium sorbate, 0.1 parts of sodium D isoascorbate, and 300 parts of water;

[0059] Seasoning wine consists of the following components by weight:

[0060] 55 parts of kelp, 15 parts of rice wine, 25 parts of soybeans, 8 parts of citrus peel, 16 parts of lemon balm, 15 parts of perilla, 15 parts of barley, 10 parts of red dates, 7 parts of tangerine peel, 13 parts of ginger, 4 parts of star anise, 8 parts of Zanthoxylum bungeanum, 27 parts of wolfberry, 9 parts of garlic and 5 parts of Houttuynia cordata.

[0061] The ...

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PUM

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Abstract

The invention relates to seasoning for boiled fish with pickled cabbage and chili. The seasoning for boiled fish with pickled cabbage and chili comprises the following components in parts by weight: 10-15 parts of pickled green vegetables, 10-15 parts of pickled radishes, 3-5 parts of pickled Jinta chili, 10-15 parts of soybean oil, 20-30 parts of cooking wine, 6-8 parts of marjoram, 2-3 parts of white sesame seeds, 2-3 parts of green Chinese onions, 0.2-0.4 part of white pepper powder, 2-3 parts of gourmet powder, 2-3 parts of honey, 0.4-0.5 part of lactic acid, 0.1-0.2 part of disodium succinate, 0.02-0.03 part of potassium sorbate, 0.1-0.2 part of sodium D-erythorbate and 100-300 parts of water. The seasoning for boiled fish with pickled cabbage and chili disclosed by the invention is unique in formula, and the components are in synergistic effects, so that the mouth feel of conventional boiled fish with pickled cabbage and chili is maintained, besides, the boiled fish with pickled cabbage and chili made through the seasoning disclosed by the invention is delicious in taste, the unique flavor and the unique mouth feel of fish cannot be concealed, and besides, the seasoning can remove fishy taste and remove greasy feel, and has the nourishing and health-care effects.

Description

technical field [0001] The invention relates to the technical field of fish seasoning, in particular to a pickled fish seasoning and a preparation method thereof. Background technique [0002] Fish is a kind of food that people like very much. It is not only delicious, but also has health benefits. There are many cooking methods for fish. Among them, the pickled fish in Sichuan is made with fresh fish as the main ingredient, boiled with pickled cabbage and auxiliary materials. Yes, but in the process of cooking sauerkraut fish, a variety of ingredients need to be prepared, and the proportion of various ingredients is strictly required. It is necessary to remove the fishy smell of the fish and keep the deliciousness of the fish. At present, the commercially available sauerkraut Fish seasoning often conceals the umami taste of fish, and at the same time, when some fish, such as grass carp, are cooked as raw materials, there is often a very important fishy smell, which seriousl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/042A23V2200/16
Inventor 王永辉车玉兰吴永隆
Owner 自贡盐味源食品有限公司
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