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Fish stewing seasoning

A seasoning and stewed fish technology, applied in unknown raw materials, food science, food preparation, etc., can solve problems such as difficult to remove fishy smell, and achieve the effect of convenient and simple production, obvious effect, and less dosage

Inactive Publication Date: 2005-03-16
蓝子花
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to make up for the shortcomings of the existing technology, the present invention is because people are looking forward to a fish stew seasoning to solve the problem of removing fishy smell when stewing fish. After repeated practice and research, the present invention has finally found a It is an ideal seasoning for removing fishy smell. It has a unique formula, advanced and scientific selection of ingredients, which increases the deliciousness of the dishes. It also has the functions of invigorating the spleen and appetizing, increasing appetite, and promoting digestion. It solves the difficult problem of removing fishy smell

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0011] A stewed fish seasoning provided by the present invention is composed of the following raw materials, and the weight ratio of the components is: 0.3-0.6 parts of yam, 0.2-0.4 parts of nutmeg, 0.1-0.3 parts of fennel, and 0.3-0.6 parts of cloves , Angelica dahurica 0.2-0.8 parts, pepper 0.3-0.6 parts, cardamom 0.1-0.3 parts.

[0012] The seasoning preparation method of the present invention: select the above-mentioned raw materials that are pure and free of impurities, perform single treatment, single crushing, the particle size is between 40-60 mesh, and then mix them together in proportion, and place the mixture powder in a closed container , with steam for two hours, the temperature is between 85°C and 120°C, all the mixture powder is dried by low temperature vacuum drying method, and the treated mixture seasoning is measured and packed in a small filter bag, made of paper Or other outer bags can be obtained by vacuum sealing.

Embodiment 2

[0014] A stewed fish seasoning provided by the present invention is composed of the following raw materials, and the weight ratio of the components is: preferably: 0.5 part of yam, 0.3 part of nutmeg, 0.2 part of fennel, 0.5 part of clove, 0.6 part of Angelica dahurica, 0.5 parts of pepper, 0.2 parts of cardamom.

[0015] The seasoning preparation method of the present invention: select the above-mentioned raw materials that are pure and free of impurities, perform single treatment, single crushing, the particle size is between 40-60 mesh, and then mix them together in proportion, and place the mixture powder in a closed container , with steam for two hours, the temperature is between 85°C and 120°C, all the mixture powder is dried by low temperature vacuum drying method, and the treated mixture seasoning is measured and packed in a small filter bag, made of paper Or other outer bags can be obtained by vacuum sealing.

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Abstract

The invention relates to a condiment for stewing fish, which is prepared from the following materials, rhizoma dioscoreae, Cinnamomum cassia, aniseed, clove, dahurian angelica root, piper nigrum, and cardamon amomum through the steps of disintegrating, mixing and packaging.

Description

Technical field: [0001] The invention relates to a fish stew seasoning. Background technique: [0002] Most of the condiments sold on the market are single in variety. When buying, you need to buy a lot of seasonings. When cooking, you need to mix them in many ways. Getting rid of the fishy smell is even harder. Invention content: [0003] In order to make up for the shortcomings of the existing technology, the present invention is because people are looking forward to a fish stew seasoning to solve the problem of removing fishy smell when stewing fish. After repeated practice and research, the present invention has finally found a It is an ideal seasoning for removing fishy smell. It has a unique formula and advanced and scientific selection of ingredients, which increases the deliciousness of dishes, invigorates the spleen and appetizers, increases appetite, and promotes digestion. It solves the difficult problem of removing fishy smell. [0004] The purpose of the pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L27/10
Inventor 蓝子花
Owner 蓝子花
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