CN103564414A - 水煮鱼调味酱 - Google Patents
水煮鱼调味酱 Download PDFInfo
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- CN103564414A CN103564414A CN201310515333.3A CN201310515333A CN103564414A CN 103564414 A CN103564414 A CN 103564414A CN 201310515333 A CN201310515333 A CN 201310515333A CN 103564414 A CN103564414 A CN 103564414A
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- boiled fish
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- pepper
- sauce
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 28
- 241000251468 Actinopterygii Species 0.000 title abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 5
- 239000003921 oil Substances 0.000 claims abstract description 24
- 235000019198 oils Nutrition 0.000 claims abstract description 24
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 7
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 6
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 235000020232 peanut Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 6
- 239000000341 volatile oil Substances 0.000 claims abstract description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 18
- 208000006558 Dental Calculus Diseases 0.000 claims description 16
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 5
- 239000008601 oleoresin Substances 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 238000005728 strengthening Methods 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims 1
- 241000722363 Piper Species 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000011347 resin Substances 0.000 abstract 1
- 229920005989 resin Polymers 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 241000287828 Gallus gallus Species 0.000 description 4
- 235000013330 chicken meat Nutrition 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 4
- 235000013923 monosodium glutamate Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
本发明涉及一种水煮鱼调味酱，其由以下重量百分比的原料制成：郫县豆酱53%、花生仁2%、生姜7%、菜籽油27%、青花椒3%、泡辣椒1.3%、野山椒5%、食盐1.3%、增香剂0.2%、清香型青花椒油树脂精油0.1%、椒香强化液体香精香料0.1%。该水煮鱼调味酱制作简单，可以满足人们制作水煮鱼时的调料需求，水煮鱼制作简便、且口感醇正，味道鲜美。
Description
技术领域
本发明涉及一种调味酱，具体地说是一种水煮鱼调味酱。
背景技术
水煮鱼是人们十分喜爱的一道川菜，但是在自家制作水煮鱼很难达到外面菜馆的口感，究其原因，关键在于水煮鱼的配料很难配制齐全。郫县豆酱是我国传统特色发酵食品的典型代表。全国著名的地理标志产品， 被誉为 “川菜之魂” 。因此，研制一种以郫县豆酱为主要原料的水煮鱼调味酱具有很好的市场前景，满足人们需求。
发明内容
为解决上述问题，本发明提供一种水煮鱼调味酱，可以满足人们制作水煮鱼时的调料需求，达到水煮鱼口感醇正，味道鲜美，制作简便的目的。
水煮鱼调味酱，它由以下重量百分比的原料制成：郫县豆酱53%、花生仁2%、生姜7%、菜籽油27%、青花椒3%、泡辣椒1.3%、野山椒5%、食盐1.3%、增香剂0.2%、清香型青花椒油树脂精油0.1%、椒香强化液体香精香料0.1%。
上述水煮肉片调味酱的制备方法，包括以下步骤：
（1）将菜籽油倒入炒锅，加热至100摄氏度；
（2）在加热的菜籽油中加入花生仁， 炒出色后降温；
（3）加入郫县豆酱，炒制10分钟，蒸干水分，备用；
（4）在备好的郫县豆酱中加入生姜、青花椒、泡辣椒、野山椒、食盐、增香剂、清香型青花椒油树脂精油、椒香强化液体香精香料，搅拌均匀即可。
本发明效果是：本发明制备的水煮鱼调味酱制作简单，可以满足人们制作水煮鱼时的调料需求，水煮鱼调味酱制作简便、且口感醇正，味道鲜美。
具体实施方式
下面结合实施例对本发明作进一步说明。
实施例1
水煮鱼调味酱原料有：郫县豆酱53kg、花生仁2kg、生姜7kg、菜籽油27kg、青花椒3kg、泡辣椒1.3kg、野山椒5kg、食盐1.3kg、增香剂0.2kg、清香型青花椒油树脂精油0.1kg、椒香强化液体香精香料0.1kg。
制备方法为：（1）将上述重量的菜籽油倒入炒锅，加热至100摄氏度；（2）在加热的菜籽油中加入上述重量的花生仁， 炒出色后降温；（3）加入上述重量的郫县豆酱，炒制10分钟，蒸干水分，备用；（4）在备好的郫县豆酱中加入上述重量的生姜、青花椒、泡辣椒、野山椒、食盐、增香剂、清香型青花椒油树脂精油、椒香强化液体香精香料，搅拌均匀即可。
实施例2
做水煮鱼片时，备料：鱼一条，豆芽1斤，豆皮半斤，黄瓜半斤，鸡精20克，味精20克，清水3斤，本发明水煮肉片调味酱半斤。
制作过程：将鱼洗净切片后放入清水中烧开，黄瓜削皮切成短条状、豆皮切丝后和豆芽一起放入锅内，煮沸后加入调味酱，炖制30分钟，加入鸡精、味精，搅拌均匀，关火即可烹制出美味可口的水煮鱼片。
实施例3
做水煮鱼时，备料：鱼一条，蔬菜若干，鸡精15克，味精15克，清水2千克，本发明水煮肉片调味酱200克。
制作过程：将鱼杀死洗净后将整条鱼放入清水中烧开，再将蔬菜倒入锅内，煮沸后加入调味酱，炖制20分钟，加入鸡精、味精，搅拌均匀，关火即可烹制出美味可口的水煮鱼。
实施例2与实施例3使用本发明的水煮鱼调味酱做出的鱼，味道鲜美，很受广大群众的喜欢，值得推广。
Claims (1)
1.一种水煮鱼调味酱，其特征是，它由以下重量百分比的原料制成：郫县豆酱53%、花生仁2%、生姜7%、菜籽油27%、青花椒3%、泡辣椒1.3%、野山椒5%、食盐1.3%、增香剂0.2%、清香型青花椒油树脂精油0.1%、椒香强化液体香精香料0.1%。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310515333.3A CN103564414A (zh) | 2013-10-28 | 2013-10-28 | 水煮鱼调味酱 |
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| CN201310515333.3A CN103564414A (zh) | 2013-10-28 | 2013-10-28 | 水煮鱼调味酱 |
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| CN103564414A true CN103564414A (zh) | 2014-02-12 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172057A (zh) * | 2014-08-19 | 2014-12-03 | 天津春发生物科技集团有限公司 | 一种青花椒鱼调料及其制备方法 |
| CN105231324A (zh) * | 2015-08-24 | 2016-01-13 | 河南科技大学 | 一种香水鱼的制作方法及香水鱼 |
-
2013
- 2013-10-28 CN CN201310515333.3A patent/CN103564414A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172057A (zh) * | 2014-08-19 | 2014-12-03 | 天津春发生物科技集团有限公司 | 一种青花椒鱼调料及其制备方法 |
| CN105231324A (zh) * | 2015-08-24 | 2016-01-13 | 河南科技大学 | 一种香水鱼的制作方法及香水鱼 |
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Application publication date: 20140212 |