CN102599459B - Making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili - Google Patents

Making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili Download PDF

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Publication number
CN102599459B
CN102599459B CN2012100605518A CN201210060551A CN102599459B CN 102599459 B CN102599459 B CN 102599459B CN 2012100605518 A CN2012100605518 A CN 2012100605518A CN 201210060551 A CN201210060551 A CN 201210060551A CN 102599459 B CN102599459 B CN 102599459B
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China
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parts
green vegetables
chili
pepper
fish
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CN2012100605518A
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Chinese (zh)
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CN102599459A (en
Inventor
刘平
车振明
岳鹏
张良
杨帆
邢亚阁
饶瑜
向文良
龚丽
曾亮
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西华大学
四川省丹丹调味品有限公司
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Publication of CN102599459A publication Critical patent/CN102599459A/en
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Abstract

The invention discloses a making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili. Raw materials include: by weight, 2-3 parts of meat tenderizer, 3-4 parts of monosodium glutamate, 1-1.5 parts of pepper, 0.5-1 part of white granulated sugar, 3-5 parts of Chinese red pepper, 1-2 parts of salt, 10-20 parts of rapeseed soil, 0.1-0.15 part of potassium sorbate, 20-25 parts of chopped red chili, 200-300 parts of pickled vegetable, 3-4 parts of ginger, 1-2 parts of garlic, and 2-15 parts of upturned chili. The making method includes: setting a pot, adding rapeseed oil into the pot, heating the oil to 40% maturity, adding Chinese red pepper, ginger slices and garlic and frying until fragrance occurs, pouring and stir-frying the picked vegetable till the picked vegetable is seasoned, adding 200 parts of water, boiling the water, sequentially adding the meat tenderizer, the monosodium glutamate, the pepper, the white granulated sugar, the salt, the potassium sorbate, the chopped red chili and the upturned chili, and mixing these well and packaging into a small pack. The convenience seasoning mix for boiled fish with Sichuan pickles and chili is featured, has complete ingredients, is convenient to use and can be used by adding boiling water and fresh fish. The boiled fish with Sichuan pickles and chili made with the convenience seasoning mix is sour, spicy, delicious, appetizing and spleen-invigorating, the fish is tender, and the soup is sour with fragrance, delicious and agreeably spicy.

Description

A kind of Pickles, Sichuan Style the Fish with Chinese Sauerkraut facilitates the preparation method of compound seasoner
Technical field
The present invention relates to the preparation method that a kind of Pickles, Sichuan Style the Fish with Chinese Sauerkraut facilitates compound seasoner.
Background technology
Along with developing rapidly and the continuous variation of people's consumption concept of social and economic activities, people require more and more higher to dish quick, convenient, delicious etc.But meanwhile, people also not free and energy are studied in depth and are put into practice seasoning and the compatibility of dish condiments, and this has just opened up huge market for convenience of compound seasoner.
The Fish with Chinese Sauerkraut starts from Jiang village, Jiangjin, Chongqing fishing boat, belongs to the Sichuan style of cooking, with its distinctive seasoning and unique cooking method and famous.Though this dish is Sichuan home cooking among the people, spread far and wide, it becomes the dish fine and tender taste, and soup acid is fragrant delicious, and micro-peppery oiliness, fillet are light yellow smooth.The Fish with Chinese Sauerkraut came into vogue from the beginning of the nineties in last century, and in motherland, large cafe on both sides of the Changjiang River has its one seat, was one of beginning pioneer of sweeping the country of Sichuan cuisine.
Although the Fish with Chinese Sauerkraut is national well-known, the patent that relates at present the Fish with Chinese Sauerkraut focuses mostly on aspect design patent, adds up to 92; It is patents of invention that 2 patent contents are only arranged, and is respectively that the Xin Baoshan, Zhumadian prefecture, Henan province city has been invented a kind of the Fish with Chinese Sauerkraut condiment and utilized this condiment to make the human hairs such as the method for the Fish with Chinese Sauerkraut and the Xin Qiu Yan of Daliang City, Liaoning Province and understands a kind of Yi nationality, distributed over Yunnan, Sichuan and Guizhou the Fish with Chinese Sauerkraut food and preparation method thereof.But at present not, about the founder of the Fish with Chinese Sauerkraut, Pickles, Sichuan Style the Fish with Chinese Sauerkraut facilitates the research of the preparation method aspect of compound seasoner, this just for the invention condition.
Summary of the invention
The present invention is directed to the deficiencies in the prior art provides a kind of Pickles, Sichuan Style the Fish with Chinese Sauerkraut to facilitate the preparation method of compound seasoner.
Adopt following technical scheme:
A kind of Pickles, Sichuan Style the Fish with Chinese Sauerkraut facilitates the preparation method of compound seasoner, and raw material forms weight portion and is: tenderizer 2-3 part; Monosodium glutamate 3-4 part; Pepper 1-1.5 part; White granulated sugar 0.5-1 part; Chinese prickly ash 3-5 part; Edible salt 1-2 part; Rapeseed oil 10-20 part; Potassium sorbate 0.1-0.15 part; Redly cut green pepper 20-25 part; Bubble green vegetables 200-300 part; Ginger 3-4 part; Garlic 1-2 part; Hot millet 2-15 part; Processing method is: pot is put on fire, put into vegetable seed rusting heat to 4 maturation, after being lowered to Chinese prickly ash, ginger splices, garlic clove and exploding fragrance, pour the stir-fry of former parison green vegetables into and go out flavor, add 200 parts, water and boil, then adding tenderizer successively, monosodium glutamate, pepper, white granulated sugar, edible salt, potassium sorbate, redly cut green pepper, hot millet and mix pack.
Described preparation method, the preparation method of described former parison green vegetables is: fresh vegetable first removes most yellow leaf, rotted leaf, foreign material and dish handle, then cleans up; Fresh green vegetables are laid in pickling pool from level to level, every paving one deck dish, spread one deck salt; When raw material is filled pond, a cellar for storing things, first spread clean food grade plastic sheeting, with bamboo fence, the food grade plastic sheeting is laid in to the pond face, with clean weight, be pressed on bamboo fence again, green vegetables are compressed, till the water that salt marsh is gone out floods green vegetables, seal the spontaneous fermentation of relief green vegetables up for safekeeping, in first 10 days of salt marsh, require to extract a recirculated water every day, the green vegetables of salt marsh maturation are pulled out in pond, again remove foreign matter and dish handle, large green vegetables are divided into to fritter simultaneously, with clear water, soaked desalination and cleaning; The green vegetables that desalination was washed are put into fermentation vat and are calculated by the amount of 250 parts, raw materials bubble green vegetables, add 0.1 part of alimentary acetic acid, 0.1 part of lactic acid, 0.1 part of citric acid, and appropriate spice is in the pond, cellar for storing things, after adding water logging and not having green vegetables, dish embryo and the allotment of aforementioned Seasoning Ingredients is even, carry out spontaneous fermentation, by deployed green vegetables 7~10 days spontaneous fermentation time in fermentation vat.
This Pickles, Sichuan Style the Fish with Chinese Sauerkraut facilitates the compound seasoner bright characteristic, it is complete, easy to use to prepare burden, and the used time only need add boiling water and fresh fish to get final product.The Fish with Chinese Sauerkraut food of making has vinegar-pepper good to eat, Appetizing spleen-tonifying, fine and tender taste, and soup acid is fragrant delicious, micro-peppery oiliness; Light yellow smooth, continuous thick, the long times of aftertaste of taste of fillet, peppery and not dry, for a long time be unable to eat the fire etc. advantage.Particularly bubble green vegetables in the Sichuan in materials can whet the appetite and refresh oneself, sober up greasy, can also improve a poor appetite, help digest, and can also promote the absorption of human body to ferro element.Filled up in background information, Pickles, Sichuan Style the Fish with Chinese Sauerkraut facilitates the blank of compound seasoner invention.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in detail.
Composition of raw materials is:
According to 250 parts, the ready former parison green vegetables of the inventive method, 3 parts of tenderizers, 3 parts of monosodium glutamates, 1 part, pepper, 0.75 part of white granulated sugar, 4 parts, Chinese prickly ash, 1 part of edible salt, 20 parts of rapeseed oils, 0.1 part of potassium sorbate, red 20 parts of greens pepper, 4 parts of ginger splices, 2 parts of garlic cloves, 14 parts of the hot millets cut.
1, the preparation of former parison green vegetables
Fresh vegetable first removes most yellow leaf, rotted leaf, foreign material and dish handle, then cleans up.Fresh green vegetables are laid in pickling pool from level to level, every paving one deck dish, spread one deck salt.Salt will sprinkle even, makes green vegetables energy adequate brining.When raw material is filled pond, a cellar for storing things, first spread clean food grade plastic sheeting, with bamboo fence, the food grade plastic sheeting is laid in to the pond face, with clean weight, be pressed on bamboo fence again, green vegetables are compressed, till the water that salt marsh is gone out floods green vegetables (in fermentation vat, may contain with primary fermentation, complete after remaining salt solution, can first take out the salt solution in most pond, after first compressing in fact by green vegetables, then by till in salt solution suction pond, green vegetables being flooded).Seal the spontaneous fermentation of relief green vegetables up for safekeeping, note in first 10 days of salt marsh requiring to extract a recirculated water every day, consistent to keep in pond in green vegetables the concentration of salt, to prevent green vegetables, rot.The green vegetables of salt marsh maturation are pulled out in pond, again removed foreign matter and dish handle, large green vegetables are divided into to fritter simultaneously, with clear water, soaked desalination and cleaning.
The green vegetables that desalination was washed are put into fermentation vat and are added in proportion 0.1 part of 0.1 part of alimentary acetic acid, 0.1 part of lactic acid, citric acid (this alimentary acetic acid, lactic acid, Citric Acid Dosage are with 250 parts of calculating of raw materials bubble green vegetables) and appropriate spice in the pond, cellar for storing things, after adding water logging and not having green vegetables, dish embryo and the allotment of aforementioned Seasoning Ingredients is even, carry out spontaneous fermentation.Can in salt solution, add in right amount in addition 3 parts of 1 part, garlic and ginger to increase pickle flavor.By deployed green vegetables 7~10 days spontaneous fermentation time (temperature can extend when low) in fermentation vat.Note extracting recirculated water once every day, each approximately 10 minutes, allow green vegetables fully ferment.Finally the pickles of fermenting-ripening are pulled out and drained away the water, cut carefully standby.
2, preparation method:
Pot is put on fire, put into vegetable seed rusting heat to 4 maturation, after being lowered to Chinese prickly ash, ginger splices, garlic clove and exploding fragrance, pour the stir-fry of former parison green vegetables into and go out flavor, add 200 parts, water and boil, then adding tenderizer successively, monosodium glutamate, pepper, white granulated sugar, edible salt, potassium sorbate, redly cut green pepper, hot millet and mix pack.
This Pickles, Sichuan Style the Fish with Chinese Sauerkraut facilitates the compound seasoner bright characteristic, it is complete, easy to use to prepare burden, and the used time only need add boiling water and fresh fish to get final product.The Fish with Chinese Sauerkraut food of making has vinegar-pepper good to eat, Appetizing spleen-tonifying, fine and tender taste, and soup acid is fragrant delicious, micro-peppery oiliness; Light yellow smooth, continuous thick, the long times of aftertaste of taste of fillet, peppery and not dry, for a long time be unable to eat the fire etc. advantage.Particularly bubble green vegetables in the Sichuan in materials can whet the appetite and refresh oneself, sober up greasy, can also improve a poor appetite, help digest, and can also promote the absorption of human body to ferro element.Filled up in background information, Pickles, Sichuan Style the Fish with Chinese Sauerkraut facilitates the blank of compound seasoner invention.
Should be understood that, for those of ordinary skills, can be improved according to the above description or convert, and all these improvement and conversion all should belong to the protection domain of claims of the present invention.

Claims (1)

1. Pickles, Sichuan Style the Fish with Chinese Sauerkraut facilitates the preparation method of compound seasoner, it is characterized in that, raw material forms weight portion and is: tenderizer 2-3 part; Monosodium glutamate 3-4 part; Pepper 1-1.5 part; White granulated sugar 0.5-1 part; Chinese prickly ash 3-5 part; Edible salt 1-2 part; Rapeseed oil 10-20 part; Potassium sorbate 0.1-0.15 part; Redly cut green pepper 20-25 part; Bubble green vegetables 200-300 part; Ginger 3-4 part; Garlic 1-2 part; Hot millet 2-15 part; Processing method is: pot is put on fire, put into vegetable seed rusting heat to 4 maturation, after being lowered to Chinese prickly ash, ginger splices, garlic clove and exploding fragrance, pour the stir-fry of former parison green vegetables into and go out flavor, add 200 parts, water and boil, then adding tenderizer successively, monosodium glutamate, pepper, white granulated sugar, edible salt, potassium sorbate, redly cut green pepper, hot millet and mix pack; The preparation method of described former parison green vegetables is: fresh vegetable first removes most yellow leaf, rotted leaf, foreign material and dish handle, then cleans up; Fresh green vegetables are laid in pickling pool from level to level, every paving one deck dish, spread one deck salt; When raw material is filled pond, a cellar for storing things, first spread clean food grade plastic sheeting, with bamboo fence, the food grade plastic sheeting is laid in to the pond face, with clean weight, be pressed on bamboo fence again, green vegetables are compressed, till the water that salt marsh is gone out floods green vegetables, seal the spontaneous fermentation of relief green vegetables up for safekeeping, in first 10 days of salt marsh, require to extract a recirculated water every day, the green vegetables of salt marsh maturation are pulled out in pond, again remove foreign matter and dish handle, large green vegetables are divided into to fritter simultaneously, with clear water, soaked desalination and cleaning; The green vegetables that desalination was washed are put into fermentation vat and are calculated by the amount of 250 parts, raw materials bubble green vegetables, add 0.1 part of alimentary acetic acid, 0.1 part of lactic acid, 0.1 part of citric acid, and appropriate spice is in the pond, cellar for storing things, after adding water logging and not having green vegetables, dish embryo and the allotment of aforementioned Seasoning Ingredients is even, carry out spontaneous fermentation, by deployed green vegetables 7~10 days spontaneous fermentation time in fermentation vat.
CN2012100605518A 2012-03-09 2012-03-09 Making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili CN102599459B (en)

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* Cited by examiner, † Cited by third party
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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
CN102972807B (en) * 2012-12-12 2014-01-08 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
CN103110079B (en) * 2013-02-28 2014-03-05 四川金宫川派味业有限公司 Convenient pickled fish spice
CN104055054A (en) * 2013-09-05 2014-09-24 四川自贡百味斋食品有限公司 Pickled fish condiment and preparation method thereof
CN103598562A (en) * 2013-10-31 2014-02-26 赵明 Pickled fish seasoning
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
CN103932239A (en) * 2014-03-24 2014-07-23 莫荣 River snail boiled fish with Sichuan pickles and production 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
CN104921117A (en) * 2015-05-28 2015-09-23 大连工业大学 Fruit and vegetable fermented compound seasoning preparation method
CN104855904B (en) * 2015-06-11 2018-03-13 四川东坡中国泡菜产业技术研究院 A kind of convenience type snow bean sauerkraut and preparation method thereof
CN105053970B (en) * 2015-08-03 2017-05-03 四川东坡中国泡菜产业技术研究院 Cordate houttuynia green pepper sauce and preparation method thereof
CN105533624A (en) * 2016-01-08 2016-05-04 四川省宏腾佳味食品有限公司 Formula of fish pickled Chinese cabbage soup and processing technology of soup
CN106858514A (en) * 2017-01-17 2017-06-20 江苏兴野食品有限公司 A kind of auxotype flavoring and preparation method thereof
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

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CN101946885B (en) * 2010-09-20 2012-08-29 湖南省十三村食品有限公司 Hydraulic cellar sealed vegetable fermentation process
CN102028177A (en) * 2010-11-26 2011-04-27 辛保山 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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Inventor after: Liu Ping

Inventor after: Zeng Liang

Inventor after: Che Zhenming

Inventor after: Yue Peng

Inventor after: Zhang Liang

Inventor after: Yang Fan

Inventor after: Xing Yage

Inventor after: Rao Yu

Inventor after: Xiang Wenliang

Inventor after: Gong Li

Inventor before: Che Zhenming

Inventor before: Yue Peng

Inventor before: Zhang Liang

Inventor before: Yang Fan

Inventor before: Xing Yage

Inventor before: Rao Yu

Inventor before: Xiang Wenliang

Inventor before: Gong Li

Inventor before: Zeng Liang

COR Change of bibliographic data

Free format text: CORRECT: INVENTOR; FROM: CHE ZHENMING YUE PENG ZHANG LIANG YANG FAN XING YAGE RAO YU XIANG WENLIANGGONG LI CENG LIANG TO: LIU PING CHE ZHENMING YUE PENG ZHANG LIANG YANG FAN XING YAGE RAO YU XIANG WENLIANG GONG LI CENG LIANG

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Granted publication date: 20131218

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