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Green Chinese prickly ash and sour bamboo shoot processed fish seasoning and production method of green Chinese prickly ash and sour bamboo shoot processed fish seasoning

A technology of sour bamboo shoots with green pepper and green pepper, applied in the direction of food science, etc., can solve the problems of the geographical and time limitation of green pepper, the inability of green pepper seasoning products to meet the market demand, etc. Flavorful effect

Inactive Publication Date: 2017-05-31
成都古味觉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above, in order to solve the problem that the selection of green pepper is restricted by region and time and the existing green pepper seasoning products cannot meet the market demand, the present invention provides a green pepper sour bamboo shoot fish seasoning and its preparation method

Method used

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  • Green Chinese prickly ash and sour bamboo shoot processed fish seasoning and production method of green Chinese prickly ash and sour bamboo shoot processed fish seasoning

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Embodiment 1

[0040] Such as figure 1 Shown is the production process flow of the present invention's blue pepper sour bamboo shoot fish seasoning, mainly including the making of each independent package and the bag-packing of each independent package, the specific production process is described in detail below, wherein the mode of encapsulation and sterilization can be according to Reasonable adjustments to the actual production situation, not limited to vacuum sealing and pasteurization:

[0041] A kind of preparation method of green prickly ash sour bamboo shoot fish seasoning, comprises the following steps:

[0042] Step 1: Make the oil package; crush or cut the raw materials that need to be crushed or cut and prepare for use, take 300 grams of vegetable oil and heat it to 140°C, add 98 grams of bean paste and stir-fry, then add 100 grams of ginger , 150 grams of fresh garlic, 50 grams of dried chaotian pepper powder and 60 grams of green prickly ash, stir fry, add water in the proces...

Embodiment 2

[0049] A seasoning for sour bamboo shoot fish with green prickly ash, including independent sour bamboo shoot package, oil package, dry material package and marinade package;

[0050] Wherein, the sour bamboo shoot package includes raw materials of the following quality: 158.8 gram sour bamboo shoot strips, 9 gram shredded fresh ginger, 15.8 gram soaked millet peppers, 15.8 gram sour bamboo shoot soaking water and 0.6 gram glacial acetic acid. Sterilization;

[0051] The quality of the raw materials of the oil package is as follows: the main ingredients include 35.96 grams of vegetable oil, 11.75 grams of bean paste, 5.99 grams of dried pepper powder, 7.19 grams of green pepper, 11.99 grams of ginger, 17.98 grams of fresh garlic, and 3.00 grams of white sugar , 19.68 grams of monosodium glutamate, 0.50 grams of I+G, 0.80 grams of scallops, 1.80 grams of citric acid and 2.40 grams of edible salt. The auxiliary materials include 0.12 grams of green pepper resin, 0.06 grams of ca...

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Abstract

The invention provides a green Chinese prickly ash and sour bamboo shoot processed fish seasoning and a production method of the green Chinese prickly ash and sour bamboo shoot processed fish seasoning and belongs to the field of foods. The green Chinese prickly ash and sour bamboo shoot processed fish seasoning is prepared from an independent sour bamboo shoot bag, an independent oil bag, an independent dry material bag and an independent salting bag. Authentic sour bamboo shoots and green Chinese prickly ash are adopted and dishes which are fragrant and delicious, have attractive tastes, are sour and have appetizing effect, and contain rich nutrients can be cooked by utilizing the seasoning; people, who like challenging tastes and pay more attention on body health, can enjoy sour and delicious experiences without loads; when the green Chinese prickly ash and sour bamboo shoot processed fish seasoning is adopted, cooks are not limited by food material selection and treatment, and time consumption and labor consumption of operation; the green Chinese prickly ash and sour bamboo shoot processed fish seasoning only needs to be directly added in a production process so that the cooking time is effectively shortened; the problems that the selection of the green Chinese prickly ash is limited by regions and time and existing green Chinese prickly ash seasoning products cannot meet market requirements are solved, the productization of Sichuan flavor food seasonings is promoted and outward development of Sichuan dish culture is propelled.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a seasoning of green prickly ash sour bamboo shoot fish and a preparation method thereof. Background technique [0002] Sichuan cuisine is a well-known flavor school with a long history and outstanding characteristics. It is famous for its taste. Among the many flavors of Sichuan cuisine, spicy and spicy are the most iconic. The spicy and spicy flavor of Sichuan cuisine is mainly due to the creative use of prickly ash and pepper in seasonings. Among them, Zanthoxylum bungeanum is the most representative seasoning in Sichuan cuisine. In recent years, Sichuan cuisine chefs have excavated and innovatively used a variety of Zanthoxylum bungeanum that was rarely used in the past - green Zanthoxylum bungeanum, which has brought a new look to the long-standing numbness in Sichuan cuisine, and strengthened and enriched the taste of Sichuan cuisine. It is foreseeable that green pepper wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
Inventor 张红宇王丹枫黄晓萍陈金花周继东
Owner 成都古味觉食品有限公司
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