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Pickled fish seasoning with pickled rod chilli and preparation method thereof

A technology of sansho pickled cabbage and pickled sansho, which is applied to bacteria used in food preparation, food ingredients containing yeast, food science, etc., can solve the problems of single taste and single variety, achieve pleasant color, improve health, and simple process operation Effect

Pending Publication Date: 2021-03-16
四川清香园调味品股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the sauerkraut fish seasoning is developing toward diversification, high-grade, convenience, compounding, and nutrition, but most of the various sauerkraut fish seasonings sold on the market have a single taste and a single variety. The present invention intends to propose a Soaked sansan pepper sauerkraut fish seasoning and preparation method thereof, meeting the taste needs of different consumers

Method used

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  • Pickled fish seasoning with pickled rod chilli and preparation method thereof

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Embodiment Construction

[0038] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described in detail below. Apparently, the described embodiments are only some of the embodiments of the present invention, but not all of them. Based on the embodiments of the present invention, all other implementations obtained by persons of ordinary skill in the art without making creative efforts fall within the protection scope of the present invention.

[0039] In a specific embodiment, the present invention provides a seasoning for pickled cabbage fish with pickled peppers, including vegetable packs, sauce packs and salted fish packs;

[0040] The vegetable package includes, in parts by weight: 100-120 parts of sauerkraut, 20-30 parts of salad oil, 6-8 parts of salted ginger, 4-6 parts of salted garlic, 3-6 parts of pickled sansho, 10-30 parts of edible salt 12 parts, 2-4 parts of soy sauce, 0.4-0.5 parts of c...

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Abstract

The invention discloses a pickled fish seasoning with pickled rod chilli, which comprises a vegetable bag, a sauce bag and a fish pickling material bag. The seasoning of the invention is free of sugarand chemical synthetic preservatives, and the seasoning has rich nutrition, rich various amino acids, various vitamins and various mineral elements, and also has rich beneficial components such as oleic acid, monounsaturated fatty acid and nucleic acid, the nutrition is rich, in addition, the invention also provides a preparation method of the seasoning.

Description

technical field [0001] The invention relates to the technical field of fish meat processing products, in particular to a seasoning for sauerkraut fish with sansho pepper and a preparation method thereof. Background technique [0002] Salted vegetables, commonly known as sauerkraut, refer to a traditional fermented food with northern characteristics formed through natural fermentation or lactic acid bacteria fermentation under low-concentration salt conditions. [0003] Pickled pepper, commonly known as "fish pepper", is a unique seasoning in Sichuan cuisine. Pickled pepper has the characteristics of red and bright color, spicy but not dry, spicy and slightly sour. Spicy millet can maintain the original color, aroma, taste and shape after brewing. It has the characteristics of fresh and tender color, crisp taste, spicy but not dry, and spicy but sour. It can increase appetite and help digestion and absorption. It can be used as condiment for cooking dishes, side dishes, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/60A23L27/00
CPCA23L19/20A23L27/60A23L27/00A23V2002/00A23V2400/11A23V2250/76
Inventor 杨莉甘学锋陈娜谭檑徐欢缑千林
Owner 四川清香园调味品股份有限公司
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