CN103110079B - Convenient pickled fish spice - Google Patents

Convenient pickled fish spice Download PDF

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Publication number
CN103110079B
CN103110079B CN201310063917.1A CN201310063917A CN103110079B CN 103110079 B CN103110079 B CN 103110079B CN 201310063917 A CN201310063917 A CN 201310063917A CN 103110079 B CN103110079 B CN 103110079B
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China
Prior art keywords
parts
fish
spice
pickled
bag
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CN201310063917.1A
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Chinese (zh)
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CN103110079A (en
Inventor
尹宗德
邓志会
龚永泽
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四川金宫川派味业有限公司
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Priority to CN201310063917.1A priority Critical patent/CN103110079B/en
Publication of CN103110079A publication Critical patent/CN103110079A/en
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Publication of CN103110079B publication Critical patent/CN103110079B/en

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Abstract

The invention discloses a convenient pickled fish spice. The convenient pickled fish spice consists of a pickle bag and a fish-pickling-spice bag, wherein the pickle bag comprises the following components in parts by weight: 100-120 parts of pickled vegetable, 8-12 parts of pickled ginger, 10-15 parts of pickled upturned chili, 5-7 parts of garlic, 20-40 parts of edible vegetable oil, 10-12 parts of edible salt, 4-6 parts of white sugar, 4-7 parts of monosodium glutamate, 2-3 parts of malto dextrin, 4-5 parts of boiled water, 1-3 parts of vine pepper oil, 1-2 parts of green prickleyash and 3-4 parts of spice; the fish-pickling-spice bag comprises the following components in parts by weight: 40-45 parts of starch, 42-46 parts of edible salt, 3-5 parts of ground pepper and 0.8-1.0 part of papain. The invention further discloses a manufacturing method of the pickle bag in the convenient pickled fish spice. The pickled fish spice disclosed by the invention can be used for cooking various fresh fishes; by adopting the pickled fish spice, the pickled fish which is bright in soup, is delicate and delicious in fish and is sour and hot can be cooked out without frying the spice or adding other spices; and meanwhile, the pickled fish spice further can be used for cooking various sour and hot appetizing foods based on Sichuan pickle, such as pickle vermicelli soup, pickle tofu pudding and sour and hot hoof.

Description

A kind of convenience type the Fish with Chinese Sauerkraut condiment

Technical field

The present invention relates to flavouring technical field, be specifically related to a kind of convenience type the Fish with Chinese Sauerkraut condiment.

Background technology

The Fish with Chinese Sauerkraut be take fresh fish as major ingredient, is equipped with pickles and auxiliary material boiling forms, because it is vinegar-pepper tasty and refreshing, and nutritious the liking of more and more consumers that obtain.The Fish with Chinese Sauerkraut is made and is particular about, batching is many and technique is more complicated, and the various flavorings of selling on market are single product mostly, consumer need to buy multiple condiment and be prepared, therefore when culinary art because raw material confeuses the parimary with secondary, condiment proportioning more or less and the duration and degree of heating control the factor such as not in place and cause gained the Fish with Chinese Sauerkraut color to differ greatly.

Summary of the invention

The present invention has overcome the deficiencies in the prior art, and a kind of convenience type the Fish with Chinese Sauerkraut condiment is provided, and without frying, does not also need to add other any condiment again, can cook out authentic Sichuan cuisine the Fish with Chinese Sauerkraut.

In order to solve above-mentioned technical problem, the technical solution used in the present invention is as follows:

A kind of convenience type the Fish with Chinese Sauerkraut condiment, sauerkraut bag and salted fish material bag, consist of, the composition that described sauerkraut bag is counted is by weight: bubble green vegetables 100-120 part, bubble ginger 8-10 part, pickled upturned chili 10-15 part, garlic 5-7 part, edible vegetable oil 20-40 part, salt 10-12 part, white sugar 4-6 part, monosodium glutamate 4-7 part, maltodextrin 2-3 part, boiling water 4-5 part, Tengjiao oil 1-3 part, pericarpium zanthoxyli schinifolii grain 1-2 part, spices 3-4 part; The batching of described salted fish material bag comprises: starch 40-45 part, edible salt 42-46 part, pepper powder 3-5 part, papain 0.8-1.0 part.

Described Tengjiao oil, as local flavor raw material, originates from Hongya County, Ya'an, Sichuan Province, and its fragrance is unique, and delicate fragrance is strong, gives the fragrant local flavor of product uniqueness.

Further, described sauerkraut bag and salted fish material bag weight ratio are 200:10.

Further, the preparation method of described bubble green vegetables, bubble ginger, pickled upturned chili is: first, by fresh vegetable, ginger and hot millet salting zymolysis 6 months, reenter pickle jar and carry out secondary fermentation, fermentation time is the 1-2 month for the second time, and fermenting twice is sealing and fermenting.

Further, the sweat of described bubble green vegetables, bubble ginger and pickled upturned chili all independently carries out.

Further, in described salting zymolysis step, the ratio of fresh vegetable, ginger or hot millet and salt is: 100:(10-15).

Further, in described convenience type the Fish with Chinese Sauerkraut condiment, the preparation method of sauerkraut bag comprises the following steps:

Step 1 adds 1/3 amount of edible vegetable oil in formula in frying pan, to heat 4-6 minute, when oil temperature is 110-120 ℃, add successively bubble ginger, pickled upturned chili, garlic to stir-fry, the disconnected life in 8-12 minute that stir-fries at the temperature of 105-115 ℃, goes out perfume (or spice), off the pot, obtain the first product;

Step 2 adds frying pan heating 6-8 minute by the vegetable oil of remaining 2/3 amount, adds bubble green vegetables to stir-fry when oil temperature is 120-130 ℃, and the temperature that stir-fries is 105-115 ℃, and the second product stir-fries 25-35 minute to obtain;

Step 3 adds the first product of step 1 gained in the second product of step 2 gained, at 105-115 ℃ of temperature, mix frying 4-6 minute, then add successively Tengjiao oil, pericarpium zanthoxyli schinifolii grain, spices, salt, white sugar, monosodium glutamate, 5-8 minute stir-fries at 105-115 ℃ of temperature, after finally maltodextrin being dissolved to boiling water, enter pot, stir 2-3 minute and get final product.

Further, described frying pan is full automatic frying pan.

Sauerkraut bag in the present invention is through frying, and modulated good taste, during Boiled fish, in clear water (or soup), directly add boiling, salted fish material bag in the present invention plays a part fillet code taste, goes raw meat and tenderization, consumer is when use is of the present invention, without frying, do not need to add again other any condiment yet, can cook out authentic Sichuan cuisine---the Fish with Chinese Sauerkraut one.The Fish with Chinese Sauerkraut condiment that the present invention makes various fresh fish that can be used for boiling, cooking the Fish with Chinese Sauerkraut vegetable soup look is out limpid, oppresses soft deliciousness, vinegar-pepper tasty and refreshing.

The Fish with Chinese Sauerkraut condiment that the present invention makes also can be used for cooking Sautéed Pickled Cabbage and Vermicelli soup, sauerkraut Tofu pudding, vinegar-pepper hoof flower etc., and multiple to take Sichuan bubble sauerkraut be main vinegar-pepper appetizing vegetable.It is simple, convenient, fast that this condiment uses, and uses, even if the consumer that can not cook also can produce the vegetable of unique " vinegar-pepper tasty and refreshing, appetizing separate greasy " river taste characteristic together in 30 minutes by operating procedure.

The specific embodiment

Embodiment 1

A kind of convenience type the Fish with Chinese Sauerkraut condiment, sauerkraut bag and salted fish material bag, consist of, the composition that described sauerkraut bag is counted is by weight: 100 parts, green vegetables of bubble, 8 parts of ginger of bubble, 10 parts of pickled upturned chilis, 5 parts, garlic, 20 parts of edible vegetable oils, 10 parts of salt, 4 parts of white sugar, 4 parts of monosodium glutamates, 2 parts of maltodextrins, 4 parts, boiling water, 1 part of Tengjiao oil, 1 part of pericarpium zanthoxyli schinifolii grain, 3 parts of spices; The batching of described salted fish material bag comprises: 40 parts of starch, 42 parts of edible salts, 3 parts of pepper powders, 0.8 part of papain.

Described Tengjiao oil, as local flavor raw material, originates from Hongya County, Ya'an, Sichuan Province, and its fragrance is unique, and delicate fragrance is strong, gives the fragrant local flavor of product uniqueness.

Further, described sauerkraut bag and salted fish material bag weight ratio are 200:10.

Further, the preparation method of described bubble green vegetables, bubble ginger, pickled upturned chili is: first, by fresh vegetable, ginger and hot millet salting zymolysis 6 months, reenter pickle jar and carry out secondary fermentation, fermentation time is January for the second time, and fermenting twice is sealing and fermenting.

Further, the sweat of described bubble green vegetables, bubble ginger and pickled upturned chili all independently carries out.

Further, in described salting zymolysis step, the ratio of fresh vegetable, ginger or hot millet and salt is: 100:10.

Further, in described convenience type the Fish with Chinese Sauerkraut condiment, the preparation method of sauerkraut bag comprises the following steps:

Step 1 adds 1/3 amount of edible vegetable oil in formula in frying pan, to heat 4-6 minute, when oil temperature is 110-120 ℃, add successively bubble ginger, pickled upturned chili, garlic to stir-fry, the disconnected life in 8-12 minute that stir-fries at the temperature of 105-115 ℃, goes out perfume (or spice), off the pot, obtain the first product;

Step 2 adds frying pan heating 6-8 minute by the vegetable oil of remaining 2/3 amount, adds bubble green vegetables to stir-fry when oil temperature is 120-130 ℃, and the temperature that stir-fries is 105-115 ℃, and the second product stir-fries 25-35 minute to obtain;

Step 3 adds the first product of step 1 gained in the second product of step 2 gained, at 105-115 ℃ of temperature, mix frying 4-6 minute, then add successively Tengjiao oil, pericarpium zanthoxyli schinifolii grain, spices, salt, white sugar, monosodium glutamate, 5-8 minute stir-fries at 105-115 ℃ of temperature, after finally maltodextrin being dissolved to boiling water, enter pot, stir 2-3 minute and get final product.

Further, described frying pan is full automatic frying pan.

Embodiment 2

A kind of convenience type the Fish with Chinese Sauerkraut condiment, sauerkraut bag and salted fish material bag, consist of, the composition that described sauerkraut bag is counted is by weight: 120 parts, green vegetables of bubble, 10 parts of ginger of bubble, 15 parts of pickled upturned chilis, 7 parts, garlic, 40 parts of edible vegetable oils, 12 parts of salt, 6 parts of white sugar, 7 parts of monosodium glutamates, 3 parts of maltodextrins, 5 parts, boiling water, 3 parts of Tengjiao oils, 2 parts of pericarpium zanthoxyli schinifolii grains, 4 parts of spices; The batching of described salted fish material bag comprises: starch 45, edible salt 46, pepper powder 5, papain 1.0.

Described Tengjiao oil, as local flavor raw material, originates from Hongya County, Ya'an, Sichuan Province, and its fragrance is unique, and delicate fragrance is strong, gives the fragrant local flavor of product uniqueness.

Further, described sauerkraut bag and salted fish material bag weight ratio are 200:10.

Further, the preparation method of described bubble green vegetables, bubble ginger, pickled upturned chili is: first, by fresh vegetable, ginger and hot millet salting zymolysis 6 months, reenter pickle jar and carry out secondary fermentation, fermentation time is February for the second time, and fermenting twice is sealing and fermenting.

Further, the sweat of described bubble green vegetables, bubble ginger and pickled upturned chili all independently carries out.

Further, in described salting zymolysis step, the ratio of fresh vegetable, ginger or hot millet and salt is: 100:15.

In described convenience type the Fish with Chinese Sauerkraut condiment, the preparation method of sauerkraut bag is with embodiment 1.

Although with reference to a plurality of explanatory embodiment of the present invention, invention has been described here, but, should be appreciated that, those skilled in the art can design a lot of other modification and embodiments, and these are revised and within embodiment will drop on the disclosed principle scope and spirit of the application.

Claims (2)

1. the preparation method of sauerkraut bag in convenience type the Fish with Chinese Sauerkraut condiment, the composition that described sauerkraut bag is counted is by weight: bubble green vegetables 100-120 part, bubble ginger 8-10 part, pickled upturned chili 10-15 part, garlic 5-7 part, edible vegetable oil 20-40 part, salt 10-12 part, white sugar 4-6 part, monosodium glutamate 4-7 part, maltodextrin 2-3 part, boiling water 4-5 part, Tengjiao oil 1-3 part, pericarpium zanthoxyli schinifolii grain 1-2 part, spices 3-4 part; It is characterized in that: comprise the following steps:
Step 1 adds 1/3 amount of edible vegetable oil in formula in frying pan, to heat 4-6 minute, when oil temperature is 110-120 ℃, add successively bubble ginger, pickled upturned chili, garlic to stir-fry, the disconnected life in 8-12 minute that stir-fries at the temperature of 105-115 ℃, goes out perfume (or spice), off the pot, obtain the first product;
Step 2 adds frying pan heating 6-8 minute by the vegetable oil of remaining 2/3 amount, adds bubble green vegetables to stir-fry when oil temperature is 120-130 ℃, and the temperature that stir-fries is 105-115 ℃, and the second product stir-fries 25-35 minute to obtain;
Step 3 adds the first product of step 1 gained in the second product of step 2 gained, at 105-115 ℃ of temperature, mix frying 4-6 minute, then add successively Tengjiao oil, pericarpium zanthoxyli schinifolii grain, spices, salt, white sugar, monosodium glutamate, 5-8 minute stir-fries at 105-115 ℃ of temperature, after finally maltodextrin being dissolved to boiling water, enter pot, stir 2-3 minute and get final product.
2. the preparation method of sauerkraut bag in convenience type the Fish with Chinese Sauerkraut condiment according to claim 1, is characterized in that: described frying pan is full automatic frying pan.
CN201310063917.1A 2013-02-28 2013-02-28 Convenient pickled fish spice CN103110079B (en)

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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
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CN104323190B (en) * 2014-10-15 2016-06-15 贵州李记食品有限公司 A kind of Tricholoma matsutake (lto et lmai) Singer spicy complete feed of sauerkraut beef and mutton
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
CN104336573B (en) * 2014-10-15 2017-03-08 贵州李记食品有限公司 A kind of old altar the Fish with Chinese Sauerkraut complete feed of Hericium erinaceus
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
CN105166815A (en) * 2015-07-22 2015-12-23 成都百味坊贸易有限公司 Pickle pork chop soup seasoning and production technology thereof
CN105166817A (en) * 2015-07-22 2015-12-23 成都百味坊贸易有限公司 Chinese sauerkraut bone soup seasoning and production process thereof
CN105747178B (en) * 2016-03-14 2019-01-25 四川道泉老坛酸菜股份有限公司 A kind of sauerkraut flavor seasoning packet production method
CN106036759A (en) * 2016-06-16 2016-10-26 长沙市望城区姚记农业科技发展有限公司 Formula for environment-friendly flavor enhancing and taste improving condiments for fish hot pots
CN106360599A (en) * 2016-08-29 2017-02-01 自贡盐味源食品有限公司 Seasoning for boiled fish with pickled cabbage and chili and preparation method of seasoning for boiled fish with pickled cabbage and chili
CN106307434A (en) * 2016-08-30 2017-01-11 四川省川南酿造有限公司 Seasoning for boiled fish with pickled cabbages and chilies
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
CN106722708A (en) * 2016-12-08 2017-05-31 成都古味觉食品有限公司 A kind of bubble green pepper acid bamboo shoot fish condiment and preparation method thereof
CN107041540A (en) * 2017-04-28 2017-08-15 成都汇馨贸易有限责任公司 A kind of crisp bamboo shoot fish condiment of Chinese pepper and preparation method
CN107594430A (en) * 2017-10-18 2018-01-19 芜湖市风蝉电竞文化传媒有限公司 Sauerkraut bag secondary fermentation technology
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

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CN102461938A (en) * 2010-11-10 2012-05-23 熊延超 Pickled cabbage and fillet soup
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
CN102038221A (en) * 2010-12-24 2011-05-04 辛丘岩 Food of boiled fish with Yi nationality pickled cabbage and chili and producing method thereof
CN102599459B (en) * 2012-03-09 2013-12-18 西华大学 Making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili

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