CN102028177A - Condiment for boiled fish with pickled cabbage and chilli and method for preparing boiled fish with pickled cabbage and chilli using same - Google Patents
Condiment for boiled fish with pickled cabbage and chilli and method for preparing boiled fish with pickled cabbage and chilli using same Download PDFInfo
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- CN102028177A CN102028177A CN2010105602127A CN201010560212A CN102028177A CN 102028177 A CN102028177 A CN 102028177A CN 2010105602127 A CN2010105602127 A CN 2010105602127A CN 201010560212 A CN201010560212 A CN 201010560212A CN 102028177 A CN102028177 A CN 102028177A
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Abstract
The invention relates to a condiment for boiled fish with pickled cabbage and chilli. The condiment comprises the components as follows in parts by weight: 90-110 parts of pickled green vegetables, a fish salting material, a frying material and a soup producing material, wherein the fish salting material comprises a powder bag, the powder bag is composed of starch, iodized salt, aginomoto, ground pepper, paprika powder and white granulated sugar; the frying material is formed by mixing 18-22 parts of dried shredded green onion, 18-22 parts of dried shredded ginger and 18-22 parts of dried garlic powder; and the soup producing material comprises 20-25 parts of thick broad-bean sauce, 20-25 parts of dried chilli, 20-25 parts of black fungus, 10-20 parts of ground powder, 3-8 parts of iodized salt, 3-5 parts of citric acid, 28-32 parts of fermented glutinous rice and 8-10 parts of vinegar. In the invention, various condiments required by cooking boiled fish with pickled cabbage and chilli are packed in groups, thus being convenient for cooks, and the boiled fish with pickled cabbage and chilli cooked by utilizing the condiment has the advantages that fish is spicy, hot, fresh and fragrant and is not greasy, soup is scour and delicious and the fish is memorable.
Description
Technical field
The invention belongs to the cooked food field, be specifically related to a kind of the Fish with Chinese Sauerkraut condiment and utilize this condiment to make the method for the Fish with Chinese Sauerkraut.
Background technology
The Fish with Chinese Sauerkraut belongs to Sichuan cuisine system, and it is a major ingredient with the fresh fish, is equipped with bubble green vegetables and auxiliary material boiling and forms, because of its unique taste is subjected to liking of consumers in general.Yet, various flavorings, the spices of Xiao Shouing in the market, be single variety mostly, the user must buy multiple single variety condiment, allocates at random when culinary art, because raw material confeuses the parimary with secondary, the condiment proportioning more or less, cause the food color to differ very big, especially, be difficult to deployed suitable condiment for removing fishy smell, the peculiar smell of fish.
Summary of the invention
The object of the invention is to provide a kind of the Fish with Chinese Sauerkraut condiment and utilizes this condiment to make the method for the Fish with Chinese Sauerkraut, even if the layman utilizes this condiment also can easily cook out delicious the Fish with Chinese Sauerkraut.
For achieving the above object, the present invention adopts following technical scheme.
A kind of the Fish with Chinese Sauerkraut condiment, it comprises 90～110 parts in bubble green vegetables (being sauerkraut), salted fish material, boils in water for a while, then dress with soy, vinegar, etc. pot material and system soup stock in weight portion, and described salted fish material package is drawn together the powder bag, and this powder bag is made up of starch, salt compounded of iodine, monosodium glutamate, pepper powder, zanthoxylum powder, white granulated sugar; The described pot material of boiling in water for a while, then dress with soy, vinegar, etc. is mixed for 18～22 parts by 18～22 parts of dried green onion silks, 18～22 parts of Rhizoma Zingiberis slivers and dried garlic end; Described system soup stock comprises 20～25 parts of thick broad-bean sauce, 20～25 parts of chillis, 20～25 parts of black fungus, 10～20 parts of pepper powders, 3～8 parts of salt compounded of iodine, 3～5 parts of citric acids, 28～32 parts of fermented glutinour rices, 8～10 parts of vinegar.
Above-mentioned the Fish with Chinese Sauerkraut condiment, the independent packaging of bubble green vegetables; The system soup stock divides three parts packing: the thick broad-bean sauce independent packaging, and fermented glutinour rice and vinegar are hybrid packed, and chilli, black fungus, pepper powder, salt compounded of iodine and citric acid are hybrid packed.
Above-mentioned the Fish with Chinese Sauerkraut condiment, the weight of its powder bag consists of: 1～3 part of starch, 1～3 part of salt compounded of iodine, 1～3 part of monosodium glutamate, 2～3 parts of pepper powders, 2～3 parts of zanthoxylum powders, 1～3 part of white granulated sugar.
Above-mentioned the Fish with Chinese Sauerkraut condiment, its salted fish material comprises that also cooking wine bag, cooking wine weight portion are 8～10 parts.
Use above-mentioned condiment to make the method for the Fish with Chinese Sauerkraut, it comprises the steps:
1. it is clean fish 500～1000g to be cut open the belly, and thinly slices or piece is put into container, adds the salted fish material, mixes thoroughly standby;
2. add water or soup-stock 800～1000g in the pot, add the bubble green vegetables then and boil with the system soup stock;
3. with fillet or the piece got ready and boil in water for a while, then dress with soy, vinegar, etc. the pot material and put into the pot that boils, boil 5～15min, playing pot is edible.
For increasing the nutrition and the delicious food of the Fish with Chinese Sauerkraut, can also in frying pan, add peanut rusting heat during making, the fresh vegetables of cleaning has been fried pot, mix with ready-made the Fish with Chinese Sauerkraut then, make nutrition abundanter like this.
Beneficial effect of the present invention:
That the condiment that the present invention is used to cook the Fish with Chinese Sauerkraut is selected materials is scientific and reasonable, prescription is unique.It will be used to make the required various flavoring packet packagings of the Fish with Chinese Sauerkraut according to cooking step, and cooker only need be provided fresh fish for oneself, add condiment then according to the method described above successively, just can easily cook out appetizing the Fish with Chinese Sauerkraut.This condiment brings great convenience to the consumer.The Fish with Chinese Sauerkraut that uses this condiment to make, not only the flesh of fish is delicate smooth, bright and oiliness, the taste of soup also spicy bright fragrant, acid is refreshing pleasant, allows the people enjoy endless aftertastes, but also has spleen benefiting and stimulating the appetite, improves a poor appetite, and promotes the effect of digestion.
The specific embodiment
The present invention is described further by the following examples, but protection scope of the present invention is not limited thereto.
Embodiment 1
A kind of the Fish with Chinese Sauerkraut condiment comprises bubble green vegetables 100g(independent packaging), the salted fish material, boil in water for a while, then dress with soy, vinegar, etc. pot material and system soup stock, described salted fish
Material package is drawn together powder bag and cooking wine bag (cooking wine 8g, independent packaging), and this powder bag is made up of starch 3g, salt compounded of iodine 3g, monosodium glutamate 2g, pepper powder 2g, zanthoxylum powder 3g, white granulated sugar 2g; The described pot material of boiling in water for a while, then dress with soy, vinegar, etc. is mixed by the green onion silk 20g, the shredded ginger 20g that do and garlic end 20g; Described system soup stock comprises thick broad-bean sauce 20g, chilli 20g, black fungus 20g, pepper powder 20g, salt compounded of iodine 3g, citric acid 3g, fermented glutinour rice 30g and vinegar 8g.The system soup stock divides three parts packing: the thick broad-bean sauce independent packaging, and fermented glutinour rice and vinegar are hybrid packed, and chilli, black fungus, pepper powder, salt compounded of iodine and citric acid are hybrid packed.
Use above-mentioned condiment to make the method for the Fish with Chinese Sauerkraut, it comprises the steps:
1. it is clean fish 800g to be cut open the belly, and thinly slices and puts into container, adds the salted fish material, mixes thoroughly standby;
2. add water 900g in the pot, add the bubble green vegetables then and boil with the system soup stock;
3. with the fillet got ready and boil in water for a while, then dress with soy, vinegar, etc. the pot material and put into the pot that boils, boil 8min, playing pot is edible.
Embodiment 2
A kind of the Fish with Chinese Sauerkraut condiment comprises bubble green vegetables 110g(independent packaging), the salted fish material, boil in water for a while, then dress with soy, vinegar, etc. pot material and system soup stock, described salted fish
Material package is drawn together powder bag and cooking wine bag (cooking wine 10g, independent packaging), and this powder bag is made up of starch 2g, salt compounded of iodine 2g, monosodium glutamate 1g, pepper powder 3g, zanthoxylum powder 2g, white granulated sugar 3g; The described pot material of boiling in water for a while, then dress with soy, vinegar, etc. is mixed by the green onion silk 18g, the shredded ginger 22g that do and garlic end 20g; Described system soup stock comprises thick broad-bean sauce 25g, chilli 25g, black fungus 25g, pepper powder 18g, salt compounded of iodine 6g, citric acid 5g, fermented glutinour rice 28g and vinegar 10g.The system soup stock divides three parts packing: the thick broad-bean sauce independent packaging, and fermented glutinour rice and vinegar are hybrid packed, and chilli, black fungus, pepper powder, salt compounded of iodine and citric acid are hybrid packed.
Use above-mentioned condiment to make the method for the Fish with Chinese Sauerkraut, it comprises the steps:
1. it is clean fish 1000g to be cut open the belly, and is cut into thin piece and puts into container, adds the salted fish material, mixes thoroughly standby;
2. in the pot with soup-stock 1000g, add the bubble green vegetables then and the system soup stock boils;
3. with the fish piece got ready and boil in water for a while, then dress with soy, vinegar, etc. the pot material and put into the pot that boils, boil 13min, playing pot is edible.
The Fish with Chinese Sauerkraut that adopts above-mentioned condiment and method to make is oppressed spicy bright perfume, and bright soup acid is refreshing pleasant and oiliness, allows the people enjoy endless aftertastes.
Claims (5)
1. the Fish with Chinese Sauerkraut condiment is characterized in that, in weight portion, comprises 90～110 parts in green vegetables of bubble, salted fish material, boils in water for a while, then dress with soy, vinegar, etc. pot material and system soup stock, and described salted fish material package is drawn together the powder bag, and this powder bag is made up of starch, salt compounded of iodine, monosodium glutamate, pepper powder, zanthoxylum powder, white granulated sugar; The described pot material of boiling in water for a while, then dress with soy, vinegar, etc. is mixed for 18～22 parts by 18～22 parts of dried green onion silks, 18～22 parts of Rhizoma Zingiberis slivers and dried garlic end; Described system soup stock comprises 20～25 parts of thick broad-bean sauce, 20～25 parts of chillis, 20～25 parts of black fungus, 10～20 parts of pepper powders, 3～8 parts of salt compounded of iodine, 3～5 parts of citric acids, 28～32 parts of fermented glutinour rices, 8～10 parts of vinegar.
2. the Fish with Chinese Sauerkraut condiment as claimed in claim 1 is characterized in that, the independent packaging of described bubble green vegetables; Described system soup stock divides three parts packing: the thick broad-bean sauce independent packaging, and fermented glutinour rice and vinegar are hybrid packed, and chilli, black fungus, pepper powder, salt compounded of iodine and citric acid are hybrid packed.
3. the Fish with Chinese Sauerkraut condiment as claimed in claim 1 is characterized in that, the weight of described powder bag consists of: 1～3 part of starch, 1～3 part of salt compounded of iodine, 1～3 part of monosodium glutamate, 2～3 parts of pepper powders, 2～3 parts of zanthoxylum powders, 1～3 part of white granulated sugar.
4. the Fish with Chinese Sauerkraut condiment as claimed in claim 3 is characterized in that, described salted fish material comprises that also cooking wine bag, cooking wine weight portion are 8～10 parts.
5. the method for using the arbitrary described condiment of claim 1 to 4 to make the Fish with Chinese Sauerkraut is characterized in that, comprises the steps:
1. it is clean fish 500～1000g to be cut open the belly, and thinly slices or piece is put into container, adds the salted fish material, mixes thoroughly standby;
2. add water or soup-stock 800～1000g in the pot, add the bubble green vegetables then and boil with the system soup stock;
3. with fillet or the piece got ready and boil in water for a while, then dress with soy, vinegar, etc. the pot material and put into the pot that boils, boil 5～15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105602127A CN102028177A (en) | 2010-11-26 | 2010-11-26 | Condiment for boiled fish with pickled cabbage and chilli and method for preparing boiled fish with pickled cabbage and chilli using same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105602127A CN102028177A (en) | 2010-11-26 | 2010-11-26 | Condiment for boiled fish with pickled cabbage and chilli and method for preparing boiled fish with pickled cabbage and chilli using same |
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| CN102028177A true CN102028177A (en) | 2011-04-27 |
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| CN2010105602127A Pending CN102028177A (en) | 2010-11-26 | 2010-11-26 | Condiment for boiled fish with pickled cabbage and chilli and method for preparing boiled fish with pickled cabbage and chilli using same |
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Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599459A (en) * | 2012-03-09 | 2012-07-25 | 西华大学 | Making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili |
| CN102669757A (en) * | 2012-05-24 | 2012-09-19 | 马胜清 | Diced pickle soup jelly |
| CN102972807A (en) * | 2012-12-12 | 2013-03-20 | 江南大学 | Processing method of dish-type instant food pickled cabbage fish packed to be shaped like a bowl and preserved at normal temperature |
| CN103110079A (en) * | 2013-02-28 | 2013-05-22 | 四川金宫川派味业有限公司 | Convenient pickled fish spice |
| CN103598562A (en) * | 2013-10-31 | 2014-02-26 | 赵明 | Pickled fish seasoning |
| CN103783458A (en) * | 2012-10-31 | 2014-05-14 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN103907885A (en) * | 2014-03-19 | 2014-07-09 | 四川五斗米食品开发有限公司 | Preparation method of seasoner for fish with Chinese sauerkraut |
| CN104187529A (en) * | 2014-09-24 | 2014-12-10 | 四川东坡中国泡菜产业技术研究院 | Convenient seasoning for tomato fish in sour soup and preparation method of seasoning |
| CN104323199A (en) * | 2014-10-15 | 2015-02-04 | 贵州李记食品有限公司 | Cooking material of boiled fish with pickled cabbage and chili |
| CN104336573A (en) * | 2014-10-15 | 2015-02-11 | 贵州李记食品有限公司 | Hericium erinaceus old jar fish with pickled Chinese cabbage and chili full spice |
| CN104366405A (en) * | 2014-10-28 | 2015-02-25 | 贵州李记食品有限公司 | Pickled Chinese cabbage stockpot seasoning |
| CN104996964A (en) * | 2014-04-15 | 2015-10-28 | 长沙玉和园实业有限公司 | Chopped hot pepper for producing steamed fish head with chopped hot pepper, and preparation method thereof |
| RU2568691C1 (en) * | 2014-10-28 | 2015-11-20 | Олег Иванович Квасенков | Method for production of preserves "borsch with sea scallop balls" |
| RU2568741C1 (en) * | 2014-11-05 | 2015-11-20 | Олег Иванович Квасенков | Method for production of preserves "stewed fish in tomato filling with vegetables" |
| CN105146444A (en) * | 2015-07-31 | 2015-12-16 | 何慧艳 | Fish stewing seasoning and preparation method thereof |
| CN105768019A (en) * | 2016-03-14 | 2016-07-20 | 李宏宇 | Seasoning bag and steamed fish preparation method by using the seasoning bag |
| CN106418415A (en) * | 2016-09-29 | 2017-02-22 | 成都新繁食品有限公司 | Whole materials of boiled fish with pickled cabbages and chilies and preparation method thereof |
| CN107927627A (en) * | 2017-11-29 | 2018-04-20 | 新津兴义镇鱼儿香中餐馆 | The preparation method of Chinese pepper lemon fish |
| CN108185384A (en) * | 2018-01-17 | 2018-06-22 | 四川李记乐宝食品有限公司 | A kind of the Fish with Chinese Sauerkraut condiment and preparation method thereof |
| CN108208721A (en) * | 2017-12-19 | 2018-06-29 | 苏州美之素食品有限公司 | A kind of the Fish with Chinese Sauerkraut condiment and the method that the Fish with Chinese Sauerkraut is made using the condiment |
| CN109573155A (en) * | 2019-01-29 | 2019-04-05 | 鲁洪明 | A kind of dish cooking packet and preprocess method |
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| CN1098866A (en) * | 1994-03-04 | 1995-02-22 | 汪光荣 | Total seasoning for pickles fish |
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Cited By (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599459A (en) * | 2012-03-09 | 2012-07-25 | 西华大学 | Making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili |
| CN102669757A (en) * | 2012-05-24 | 2012-09-19 | 马胜清 | Diced pickle soup jelly |
| CN103783458B (en) * | 2012-10-31 | 2015-07-22 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN103783458A (en) * | 2012-10-31 | 2014-05-14 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN102972807A (en) * | 2012-12-12 | 2013-03-20 | 江南大学 | Processing method of dish-type instant food pickled cabbage fish packed to be shaped like a bowl and preserved at normal temperature |
| CN103110079A (en) * | 2013-02-28 | 2013-05-22 | 四川金宫川派味业有限公司 | Convenient pickled fish spice |
| CN103598562A (en) * | 2013-10-31 | 2014-02-26 | 赵明 | Pickled fish seasoning |
| CN103907885A (en) * | 2014-03-19 | 2014-07-09 | 四川五斗米食品开发有限公司 | Preparation method of seasoner for fish with Chinese sauerkraut |
| CN103907885B (en) * | 2014-03-19 | 2015-05-06 | 四川五斗米食品开发有限公司 | Preparation method of seasoner for fish with Chinese sauerkraut |
| CN104996964A (en) * | 2014-04-15 | 2015-10-28 | 长沙玉和园实业有限公司 | Chopped hot pepper for producing steamed fish head with chopped hot pepper, and preparation method thereof |
| CN104187529A (en) * | 2014-09-24 | 2014-12-10 | 四川东坡中国泡菜产业技术研究院 | Convenient seasoning for tomato fish in sour soup and preparation method of seasoning |
| CN104187529B (en) * | 2014-09-24 | 2015-11-18 | 四川东坡中国泡菜产业技术研究院 | A kind of convenience type tomato Fish in Sour Soup condiment and preparation method thereof |
| CN104323199B (en) * | 2014-10-15 | 2016-09-21 | 贵州李记食品有限公司 | A kind of the Fish with Chinese Sauerkraut bed material |
| CN104323199A (en) * | 2014-10-15 | 2015-02-04 | 贵州李记食品有限公司 | Cooking material of boiled fish with pickled cabbage and chili |
| CN104336573A (en) * | 2014-10-15 | 2015-02-11 | 贵州李记食品有限公司 | Hericium erinaceus old jar fish with pickled Chinese cabbage and chili full spice |
| RU2568691C1 (en) * | 2014-10-28 | 2015-11-20 | Олег Иванович Квасенков | Method for production of preserves "borsch with sea scallop balls" |
| CN104366405B (en) * | 2014-10-28 | 2016-03-30 | 贵州李记食品有限公司 | A kind of sauerkraut slaughterhouse seasoning matter |
| CN104366405A (en) * | 2014-10-28 | 2015-02-25 | 贵州李记食品有限公司 | Pickled Chinese cabbage stockpot seasoning |
| RU2568741C1 (en) * | 2014-11-05 | 2015-11-20 | Олег Иванович Квасенков | Method for production of preserves "stewed fish in tomato filling with vegetables" |
| CN105146444A (en) * | 2015-07-31 | 2015-12-16 | 何慧艳 | Fish stewing seasoning and preparation method thereof |
| CN105768019A (en) * | 2016-03-14 | 2016-07-20 | 李宏宇 | Seasoning bag and steamed fish preparation method by using the seasoning bag |
| CN106418415A (en) * | 2016-09-29 | 2017-02-22 | 成都新繁食品有限公司 | Whole materials of boiled fish with pickled cabbages and chilies and preparation method thereof |
| CN107927627A (en) * | 2017-11-29 | 2018-04-20 | 新津兴义镇鱼儿香中餐馆 | The preparation method of Chinese pepper lemon fish |
| CN108208721A (en) * | 2017-12-19 | 2018-06-29 | 苏州美之素食品有限公司 | A kind of the Fish with Chinese Sauerkraut condiment and the method that the Fish with Chinese Sauerkraut is made using the condiment |
| CN108185384A (en) * | 2018-01-17 | 2018-06-22 | 四川李记乐宝食品有限公司 | A kind of the Fish with Chinese Sauerkraut condiment and preparation method thereof |
| CN108185384B (en) * | 2018-01-17 | 2021-06-29 | 四川李记乐宝食品有限公司 | Pickled Chinese cabbage fish seasoning and preparation method thereof |
| CN109573155A (en) * | 2019-01-29 | 2019-04-05 | 鲁洪明 | A kind of dish cooking packet and preprocess method |
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