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Condiments for boiled fish with pickled cabbages and chili and making method of condiments

A kind of sauerkraut fish and the technology of the production method, which are applied in the direction of food science, etc., can solve the problems of not reaching saturation and maintaining the traditional flavor, etc., and achieve the effect of good texture crispness, enriching the dining table, and being convenient for home use

Active Publication Date: 2018-06-22
四川李记乐宝食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although pickled fish seasonings are not uncommon in the market at present, such as Haorenjia pickled fish, Chongqing Dezhuang pickled fish, and Chongqing Qiaotou pickled fish, the market has broad prospects and is far from being saturated.
And these products fail to keep traditional local flavor fully, therefore, will through solid-state fermentation, flavor mouthfeel is all good, the sauerkraut rich in nutrition is developed into a kind of sauerkraut fish condiment, has broad market prospect

Method used

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  • Condiments for boiled fish with pickled cabbages and chili and making method of condiments
  • Condiments for boiled fish with pickled cabbages and chili and making method of condiments
  • Condiments for boiled fish with pickled cabbages and chili and making method of condiments

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] The invention discloses a pickled fish condiment, which comprises 200 parts of sauerkraut bag I, 100 parts of flavor-enhancing bag, 10 parts of pickled fish spice bag and 10 parts of soy sauce bag in parts by weight.

[0072] 1. Sauerkraut Bun I

[0073] The sauerkraut bag I includes the following components in parts by weight: 100 parts of sauerkraut, 50 parts of vegetable oil, 30 parts of edible salt, 10 parts of pickled pepper, 10 parts of bean paste, 6 parts of pickled ginger, 4 parts of soaked garlic, and yeast extract 3 parts, 2 parts of sodium glutamate, 0.1 part of disodium 5'-flavored nucleotide, 0.1 part of capsanthin, 0.1 part of turmeric, 0.05 part of pepper, 0.08 part of star anise, 0.06 part of cinnamon, 0.05 part of kaempferen, cumin 0.05 parts.

[0074] The preparation process of sauerkraut bag Ⅰ is as follows:

[0075] 1) Raw material pretreatment:

[0076] Sauerkraut: Take out the fermented and mature green vegetables, make sure there is no corrupti...

Embodiment 2

[0101] The invention discloses a pickled fish condiment, which comprises 150 parts of sauerkraut pack II, 100 parts of flavor-enhancing packs, 20 parts of salted fish spice packs and 20 parts of seasoning packs according to weight components.

[0102] 1. Sauerkraut Bun II

[0103] The sauerkraut bag II includes the following components in parts by weight: 100 parts of sauerkraut, 20 parts of edible salt, 10 parts of pickled pepper, 7 parts of pickled ginger, 5 parts of soaked garlic, 0.1 part of turmeric, 0.08 part of Chinese prickly ash, 0.05 part of star anise, cinnamon 0.05 parts, 0.05 parts of kaempferum, 0.05 parts of cumin, 0.03 parts of lactic acid, 0.02 parts of citric acid, 0.01 parts of sodium D-ascorbate.

[0104] The preparation process of sauerkraut bag II is as follows:

[0105] 1) Raw material pretreatment:

[0106] Sauerkraut: Take out the fermented and mature green vegetables, make sure there is no corruption and no peculiar smell, and select them for later ...

Embodiment 3

[0130] (1) Comparative analysis of the advantages and disadvantages of fermented sauerkraut with different processes

[0131] The sauerkraut prepared in the specific embodiment is compared and analyzed with the sauerkraut obtained by the enterprise using traditional fermentation and fermentation. The traditional fermented sauerkraut process is: fresh green vegetables→first low-salt saline fermentation→secondary high-salt saline storage fermentation→cleaning→cutting Separation → desalination → pressing dehydration → sauerkraut; specific analysis is shown in Table 1 below.

[0132] Table 1 Comparative analysis of the advantages and disadvantages of fermented sauerkraut with different processes

[0133]

[0134] (2) Analysis of sauerkraut flavor components

[0135] (1) Experimental content: The inventor used GC-MS to comparatively study the volatile flavor components of sauerkraut prepared by fermenting green vegetables with different processes.

[0136] (2) Experimental met...

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Abstract

The invention belongs to the field of foods, particularly relates to the technical field of preparation of seasoning in food service industry, and more particularly provides condiments for boiled fishwith pickled cabbages and chili and a making method of the condiments. The condiments for boiled fish with pickled cabbages and chili comprise the following seasoning bags: 100-300 parts of pickled Chinese cabbage bags, 50-150 parts of aroma-increasing bags, 10-50 parts of spice bags for pickling fish and 10-50 parts of bags for quick boiling. The condiments for the boiled fish with pickled cabbages and chili can be used for cooking various fresh fish, when the condiments are used by consumers, only simple cooking is needed, other seasoning does not need to be added, and boiled fish with pickled cabbages and chili, being sour, refreshing, tasteful and delicious in taste can be cooked.

Description

technical field [0001] The invention belongs to the field of food, especially the technical field of seasoning preparation in the food industry, and specifically relates to a pickled fish seasoning and a preparation method thereof. Background technique [0002] Sauerkraut, known as "菹" in ancient times, is a small-scale, low-salt (4-6%) long-term deep fermentation of seasonal vegetable raw materials. It has the characteristics of high acidity, low salt, and no residual sugar. Crisp and tender, appetizing and greasy, it can not only be eaten directly as an appetizer or side dish, but also delicious sauerkraut fish, sauerkraut vermicelli soup, sauerkraut noodles, etc., which are very popular among people. Chinese sauerkraut has a long history, which was recorded as early as in "Zhou Li". In the "Book of Songs", there is also a poem "There is a hut in the middle field, and there are melons in the battlefield. They are peeled and scalloped, and they are presented to the emperor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L19/20A23L17/00
CPCA23L17/00A23L19/20A23L27/00
Inventor 李国斌李恒万胡徐飞朱翔伍亚龙
Owner 四川李记乐宝食品有限公司
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