CN104336573A - Hericium erinaceus old jar fish with pickled Chinese cabbage and chili full spice - Google Patents
Hericium erinaceus old jar fish with pickled Chinese cabbage and chili full spice Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
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Abstract
The invention provides a hericium erinaceus old jar fish with pickled Chinese cabbage and chili full spice which is mainly prepared from a pickled Chinese cabbage material, bechamel, a fish salting material, seasoners and aromatic seasoning. The hericium erinaceus old jar fish with pickled Chinese cabbage and chili full spice prepared by the invention has the characteristics of being strong in fragrance, moderate in sour, hot, salty and fresh flavors and pure in taste and can satisfy the request of people on cate in smell and gestation. Various raw materials in homology of medicine and food are reasonably matched, so that the full spice not only has a health preserving value of enhancing immunoregulation, appetizing and tonifying spleen, enhancing the appetite and enhancing gastric mucosal barrier, but also can effectively remove fishlike smell of fish. The full spice is a backing material which is rich in nutrition.
Description
Technical field
The object of the invention is to provide a kind of Hericium erinaceus old altar the Fish with Chinese Sauerkraut complete feed, belongs to the field of food technology.
Background technology
Fish are the most ancient vertebrates, their aquatic environment ━ ━ that almost perch is all on the earth from the lake of fresh water, river is to the sea of salt water and ocean, fish live in water all the year round, with gill respiration, assists the alternating temperature vertebrate of balance and motion with fin.
The flesh of fish is containing vitamins such as folic acid, vitamin B2, vitamin B12s, nutritious, flavour is delicious, easily digested, to the development of mankind's muscle power and intelligence, there is significant role, have nourishing stomach invigorating, inducing diuresis for removing edema, logical newborn, clearing heat and detoxicating, only to cough effect of lower gas, all effective to various oedema, edema, abdominal distension, oliguresis, jaundice, alactation;
Edible flesh to the benefit of human body the more, and be not difficult by the cooking process of fish.But fish has fishy smell, if fishy smell is removed endless in cooking process, people can be allowed to be difficult to swallow.Especially cooking fresh aromatic strongly fragrant, the fish of delicious taste, is not more an easy thing.Therefore, invent and a kind ofly can cook fresh aromatic strongly fragrant, delicious taste and the bed material effectively removing fishlike smell is liked by consumer deeply.
Summary of the invention
The object of the present invention is to provide a kind of Hericium erinaceus old altar the Fish with Chinese Sauerkraut complete feed.The fish delicious flavour of described complete feed culinary art, fresh aromatic strongly fragrant, vinegar-pepper salty delicate flavour is moderate, can also remove the fishy smell of fish, deeply likes by consumer.
For solving above technical problem, the present invention realizes by the following technical solutions:
A kind of Hericium erinaceus old altar the Fish with Chinese Sauerkraut complete feed, calculates according to components by weight percent, comprises sauerkraut material 250-300 part, tartar sauce 25-35 part, salted fish material 10-15 part, flavoring 5-10 part and pungent and fragrant flavorings 3-8 part.
In aforementioned Hericium erinaceus old altar the Fish with Chinese Sauerkraut complete feed, calculate according to components by weight percent, comprise 264 parts, sauerkraut material, tartar sauce 30 parts, 12 parts, salted fish material, flavoring 8 parts and pungent and fragrant flavorings 6 parts.
Aforementioned tartar sauce calculates according to percentage by weight, is formed by soybean oil 9.2%, bean cotyledon 15.32%, bubble hot red pepper 7.15%, Salt black bean 2.55%, fresh ginger 3.47%, fresh garlic 2.86%, sesame 1.74%, white granulated sugar 0.72%, potpourri 1.43%, monosodium glutamate 1.01%, chickens' extract 0.04%, Hericium erinaceus 10.22%, potassium sorbate 44.28% and I+G 0.01% frying; Described potpourri calculates according to percentage by weight, is made up of kaempferia galamga 5.46%, anistree 17.49%, fennel 4.37%, pericarpium zanthoxyli schinifolii 16.4%, pepper 16.4%, mushroom 19.67%, dried orange peel 6.56%, cassia bark 7.65%, cloves 2.73%, in vain cool 1.09%, tsaoko 1.09% and basyleave 1.09%.
Aforementioned bean cotyledon makes according to following step: the mould bean cotyledon of A. ferment: mould bean cotyledon is inserted in ferment pond, add salt content be 14 ~ 15% salt solution mould bean cotyledon is flooded, closed fermenting tank, until mould bean cotyledon ferment soft to inside and outside quality after, fermentation completes, and obtains A product; B. broken capsicum makes: put into by pimiento after pulverizer smashes, the non-iodized salt adding pimiento amount 14 ~ 15% stirs evenly, and obtains B product, for subsequent use; C. the making of bean cotyledon: mixed with the ratio of 2:1 with A product by B product, pours the fermentation that bean cotyledon is carried out in ferment pond into, at least half a year, takes out and get final product after stirring.
Aforementioned tartar sauce carries out frying according to following step: soybean oil is put into the little fire of pot and boiled to boiling by A., puts into fresh ginger and fresh garlic, and rolling frying, adds bean cotyledon and continue to boil, obtain A product in time smelling obvious ginger, garlic taste; B. until A product boil color vivid time add white granulated sugar, bubble hot red pepper, potpourri, monosodium glutamate, I+G, chickens' extract and Hericium erinaceus continue to stir-fry, and obtains B product; C. until B product boil color ruddy vivid time, add sesame and potassium sorbate, stir-fry cooling naturally evenly, packs and get final product.
Aforementioned sauerkraut material calculates according to percentage by weight, is mixed by bubble green vegetables 86.8%, bubble ginger garlic compound 6%, bubble hot red pepper 5.2%, bubble rod chilli 2%.
Aforesaid bubble green vegetables make according to following step: be raw material with salt marsh green vegetables, clean, peel, selected, stripping and slicing, and be 6% ~ 8% with water desalination to salt content, squeezing is anhydrated, and to obtain final product.
Aforementioned salt marsh green vegetables make according to following step: A. first time fermentation: fresh green vegetables are inserted ferment pond, enter the salt adding iodine in the process in pond equably, salt addition is 2% of fresh green vegetables amount, first time fermentation is carried out in full rear enclosed ferment pond, pond, ferment at least 15 days, open ferment pond, the green vegetables after one time fermentation are dug out, obtains A product; B. second time fermentation: A product again lay are entered ferment pond, from at the bottom of pond, every lay one deck dish is just sprinkled into one deck turmeric salt, turmeric salt total addition level is 8 ~ 10% of A product, after ferment pond is filled, surface covers the non-iodized salt of one deck again, green vegetables is not exposed, closed fermenting tank, within at least six months, take out, to obtain final product.
Aforementioned turmeric salt is prepared like this: dry yellow ginger pulverizer is broken into powder, adds the non-iodized salt of 4%, stirs, to obtain final product.
Aforesaid bubble ginger garlic compound makes according to following step: mixed in the ratio of 100:7 with bubble garlic by bubble ginger, then smash through cutmixer, to obtain final product.
Aforementioned bubble rod chilli makes like this: smashed through cutmixer by salt marsh rod chilli, to obtain final product.
Aforementioned salt marsh rod chilli makes like this: salt rod chilli being added iodine, and salt addition is 13 ~ 15% of rod chilli amount, at least 60 days, to obtain final product.Described salt marsh rod chilli can also be bought in market.
Aforementioned bubble hot red pepper makes according to following step: pour pimiento into fermentation vat, add the non-iodized salt of pimiento amount 13 ~ 15% simultaneously, mix, after fermentation vat is filled, surface covers the non-iodized salt of one deck again, and hot red pepper is not exposed, closed fermenting tank, after 3 months, treat hot red pepper fermenting-ripening, to obtain final product.
Aforementioned salted fish material calculates according to weight percent hundred, is made up of edible salt 41.8%, edible corn starch 54.7%, pepper 2%, kaempferia galamga 0.6%, Chinese prickly ash 0.6% and papain 0.3%.
Aforementioned flavoring calculates according to percentage by weight, is made up of edible corn starch 52.8%, pepper 10.9%, kaempferia galamga 7%, pericarpium zanthoxyli bungeani 8.5%, monosodium glutamate 20.3% and I+G 0.5%.
Aforementioned pungent and fragrant flavorings calculates according to percentage by weight, is made up of chilli face 55.6%, roasted sesame 33.3% and pepper powder 11.1%.
Nowadays, flesh of fish bed material is on the market of a great variety, but really can cook fresh aromatic strongly fragrant, and vinegar-pepper salty delicate flavour is moderate, and the flesh of fish bed material of pure in mouth feel is few.Reason is: the bed material one, will producing delicious flavour, the selection of raw material collocation, proportioning and frying process all extremely important.If the proportioning of raw material and frying production method improper, can have a strong impact on the flesh of fish manufactured goods taste, fragrance not just, also has various strange taste.Two, concerning the flesh of fish, the flesh of fish itself has one tedious fishlike smell, therefore, concerning the flesh of fish bed material, also must have the function removing fishy smell.
In the present invention, Hericium erinaceus of the present invention old altar the Fish with Chinese Sauerkraut complete feed is based on raw materials such as Hericium erinaceus, garlic, bean cotyledon, capsicum, sauerkrauts.Wherein, Hericium erinaceus improves a poor appetite, and strengthens barrier of gastric mucosa function, improves lymphocyte transformation rate, promotes the effects such as leucocyte.Therefore the immunocompetence of human body raising to disease can be made.Sauerkraut is rich in the nutriments such as vitamin C, amino acid, organic acid, dietary fiber, and the process of infuse can produce natural plant enzyme, has the effect keeping intestines and stomach normal physiological function.Acid fragrance alcohol, light tasty and refreshing, adopt nature antibacterial, being rich in amino acid, not containing anticorrisive agent and pigment, is a kind of healthy food of green natural.The present invention selects Hericium erinaceus, sauerkraut as the primary raw material of complete feed, can not only increase sour fragrance, and its abundant nutritional labeling also has effect of health.
In addition, complete feed of the present invention, by sauerkraut material, tartar sauce, salted fish material, flavoring and pungent and fragrant flavorings separately packaging, successively adds according to cooking sequence time edible again, more makes the taste of the flesh of fish cooked fresh aromatic strongly fragrant, vinegar-pepper salty delicate flavour is moderate, pure in mouth feel.
inventor has carried out a large amount of experimental studies to manufacture craft of the present invention, as follows:
experimental example 1
One, raw material:
1, complete feed of the present invention: carry out making and eating according to the method for specific embodiment 1.
2, golden palace the Fish with Chinese Sauerkraut chafing dish bottom flavorings: Sichuan Jingong Chuanpai Flavoring Co., Ltd. produces.Eating method: by fresh fish 1 kilogram, broken abdomen cleans section engagement, and it is stand-by that green onion cuts joint, with code material bag and a little cooking wine fillet mix is even, code taste about 5 minutes.Add water in pot (or soup) 1000 grams, and lower sauerkraut material bag boils, and puts into the fillet that code is good, boils to medium well, puts green onion joint engagement and edible.
3, end of the bridge the Fish with Chinese Sauerkraut bed material: society of white crane village 8, Nan Quan town, Banan District, Chongqing City produces.Eating method: cleaned by fish about a kilogram, fish head, flesh of fish section, add salted fish material respectively and mix thoroughly, pickle 5 minutes.Add vegetable oil 100g in marmite to burn to 150 DEG C, put into the Fish with Chinese Sauerkraut to stir-fry, after frying perfume (or spice), this product liquid flavouring, powder seasonings and a kg water are mixed thoroughly, after boiling with crossing at present, put into fish head, fish-bone boils about 3 minutes, put into fillet again, after fillet boil, take the dish out of the pot dress basin, sprinkle chopped spring onion, i.e. edible.
Two, result:
Get above-mentioned three kinds of bed materials, cook by corresponding method respectively.And random selecting 62 people, evaluate the food mouthfeel of culinary art, * is more, and illustrate that mouthfeel is better, fishy smell is lighter.The results are shown in Table 1
experimental result shows, and the flesh of fish mouthfeel that bed material of the present invention is made is better, without fishy smell, more like by consumer.
Compared with prior art, the Hericium erinaceus that the present invention makes old altar the Fish with Chinese Sauerkraut complete feed has fresh aromatic strongly fragrant, vinegar-pepper salty delicate flavour is moderate, the feature of pure in mouth feel, can meet the requirement to cuisines in people's sense of smell, the sense of taste, adopts the plurality of raw materials of integration of drinking and medicinal herbs reasonably combined, not only there is enhancing immunological regulation, Appetizing spleen-tonifying, improve a poor appetite, value supported by the medicine strengthening barrier of gastric mucosa, and effectively can remove the fishlike smell of fish, is a kind of nutritious bed material.
Detailed description of the invention
Embodiment 1
Hericium erinaceus old altar the Fish with Chinese Sauerkraut complete feed is formed: 1 bag, 264g sauerkraut material, 30g tartar sauce 1 bag, 1 bag, 12g salted fish material, 8g flavoring 1 bag and 6g pungent and fragrant flavorings 1 bag.
1, the making of tartar sauce
Tartar sauce is filled a prescription: soybean oil 13.5kg, bean cotyledon 22.6kg, bubble hot red pepper 10.5kg, Salt black bean 3.75kg, fresh ginger 5.1kg, fresh garlic 4.2kg, sesame 2.55kg, white granulated sugar 1.05kg, potpourri 2.1kg, monosodium glutamate 1.48kg, chickens' extract 60g, Hericium erinaceus 15kg, potassium sorbate 65g and I+G 19.7g frying form.
Potpourri is filled a prescription: kaempferia galamga 5kg, anistree 16kg, fennel 4kg, pericarpium zanthoxyli schinifolii 15kg, pepper 15kg, mushroom 18kg, dried orange peel 6kg, cassia bark 7kg, cloves 2.5kg, white cool 1kg, tsaoko 1kg and basyleave 1kg.
Manufacture craft:
A. soybean oil is put into the little fire of pot and boil to boiling, put into fresh ginger and fresh garlic, rolling frying, adds bean cotyledon and continues to boil, obtain A product in time smelling obvious ginger, garlic taste.
B. until A product boil color vivid time add white granulated sugar, bubble hot red pepper, potpourri, monosodium glutamate, I+G, chickens' extract and Hericium erinaceus continue to stir-fry, and obtains B product.
C. until B product boil color ruddy vivid time, add into sesame and potassium sorbate, stir-fry cooling naturally evenly, packs and get final product.
2, sauerkraut material:
Formula: bubble green vegetables 130kg, bubble ginger garlic compound 9kg, bubble hot red pepper 7.8kg and bubble rod chilli 3kg.
3, flavoring
Formula: edible corn starch 4.22g, pepper 0.87g, kaempferia galamga 0.56g, pericarpium zanthoxyli bungeani 0.68g, monosodium glutamate 1.63g and I+G 0.04g.
4, pungent and fragrant flavorings
Formula: chilli face 3.33g, roasted sesame 2.0g and pepper powder 0.67g.
5, the making of bean cotyledon: A. mould bean cotyledon fermentation: mould bean cotyledon is inserted in ferment pond, add salt content be 14 ~ 15% salt solution mould bean cotyledon is flooded, closed fermenting tank, until mould bean cotyledon ferment soft to inside and outside quality after, fermentation completes, and obtains A product; B. broken capsicum makes: put into by pimiento after pulverizer smashes, the non-iodized salt adding pimiento amount 14 ~ 15% stirs evenly, and obtains B product, for subsequent use; C. the making of bean cotyledon: mixed with the ratio of 2:1 with A product by B product, pours the fermentation that bean cotyledon is carried out in ferment pond into, at least half a year, takes out and get final product after stirring.
6, steep the making of green vegetables: be raw material with salt marsh green vegetables, clean, peel, selected, stripping and slicing, be 6% ~ 8% with water desalination to salt content, squeezing is anhydrated, and to obtain final product.
7, the making of ginger garlic compound is steeped: mixed in the ratio of 100:7 with bubble garlic by bubble ginger, then smash through cutmixer, to obtain final product.
8, the making of hot red pepper is steeped: pour pimiento into fermentation vat, add the non-iodized salt of pimiento amount 13 ~ 15% simultaneously, mix, after fermentation vat is filled, surface covers the non-iodized salt of one deck again, hot red pepper is not exposed, closed fermenting tank, after 3 months, treat hot red pepper fermenting-ripening, to obtain final product.
9, the making of rod chilli is steeped: smashed through cutmixer by salt marsh rod chilli, to obtain final product;
10, the making of salt marsh rod chilli: salt rod chilli being added iodine, salt addition is 13 ~ 15% of rod chilli amount, at least 60 days, to obtain final product; Cutmixer be utilize die High Rotation Speed cut effect, meat and auxiliary material are cut into meat stuffing or muddy flesh, auxiliary material, borneol, water can also be stirred together with meat stuffing or cube meat.
11, the making of salt marsh green vegetables:
A. first time fermentation: fresh green vegetables are inserted ferment pond, enters the salt adding iodine in the process in pond equably, salt addition is 2% of fresh green vegetables amount, first time fermentation is carried out in full rear enclosed ferment pond, pond, ferments at least 15 days, opens ferment pond, green vegetables after one time fermentation are dug out, obtains A product.
B. second time fermentation: A product again lay are entered ferment pond, from at the bottom of pond, every lay one deck dish is just sprinkled into one deck turmeric salt, turmeric salt total addition level is 8 ~ 10% of A product, after ferment pond is filled, surface covers the non-iodized salt of one deck again, green vegetables is not exposed, closed fermenting tank, within at least six months, take out, to obtain final product.。
12, the preparation of turmeric salt: dry yellow ginger pulverizer is broken into powder, adds the non-iodized salt of 4%, stirs, to obtain final product.
Eating method:
A. by remaining sum 1.5-2kg fresh fish scaling, remove internal organ, cut into slices or chop block and put into dish.
B. add salted fish material, cooking wine, egg white mixes thoroughly.
C. by boiled for appropriate vegetable oil, put into this product sauerkraut and stir-fry about 3 minutes, then put into tartar sauce (Hericium erinaceus) and stir-fry about 2 minutes.
D. add certain amount of boiling water (or bone soup), put into flavoring, boil about 3 minutes, put into fillet and boil.
E. off the potly contained in bowl, pungent and fragrant flavorings is sprinkling upon on fish face, waters on fish boiled for about 100g vegetable oil, add chive.
Embodiment 2
Hericium erinaceus old altar the Fish with Chinese Sauerkraut complete feed is formed: 1 bag, 270g sauerkraut material, 32g tartar sauce 1 bag, 1 bag, 13g salted fish material, 7 flavoring 1 bag and 5g pungent and fragrant flavorings 1 bag.
Except salt marsh rod chilli, remaining is with embodiment 1; Salt marsh rod chilli is commercially available, Yanshan County with and capsicum Co., Ltd production.
Claims (10)
1. Hericium erinaceus old altar the Fish with Chinese Sauerkraut complete feed, is characterized in that: calculate according to components by weight percent, comprise sauerkraut material 250-300 part, tartar sauce 25-35 part, salted fish material 10-15 part, flavoring 5-10 part and pungent and fragrant flavorings 3-8 part.
2. Hericium erinaceus old altar the Fish with Chinese Sauerkraut complete feed as claimed in claim 1, is characterized in that: calculate according to components by weight percent, comprise 264 parts, sauerkraut material, tartar sauce 30 parts, 12 parts, salted fish material, flavoring 8 parts and pungent and fragrant flavorings 6 parts.
3. Hericium erinaceus old altar the Fish with Chinese Sauerkraut complete feed as claimed in claim 1 or 2, it is characterized in that: described tartar sauce calculates according to percentage by weight, formed by soybean oil 9.2%, bean cotyledon 15.32%, bubble hot red pepper 7.15%, Salt black bean 2.55%, fresh ginger 3.47%, fresh garlic 2.86%, sesame 1.74%, white granulated sugar 0.72%, potpourri 1.43%, monosodium glutamate 1.01%, chickens' extract 0.04%, Hericium erinaceus 10.22%, potassium sorbate 44.28% and I+G 0.01% frying; Described potpourri calculates according to percentage by weight, is made up of kaempferia galamga 5.46%, anistree 17.49%, fennel 4.37%, pericarpium zanthoxyli schinifolii 16.4%, pepper 16.4%, mushroom 19.67%, dried orange peel 6.56%, cassia bark 7.65%, cloves 2.73%, in vain cool 1.09%, tsaoko 1.09% and basyleave 1.09%.
4. Hericium erinaceus old altar the Fish with Chinese Sauerkraut complete feed as claimed in claim 3, it is characterized in that: described bean cotyledon makes according to following step: the mould bean cotyledon of A. ferments: inserted by mould bean cotyledon in ferment pond, add salt content be 14 ~ 15% salt solution mould bean cotyledon is flooded, closed fermenting tank, until mould bean cotyledon ferment soft to inside and outside quality after, fermentation completes, and obtains A product; B. broken capsicum makes: put into by pimiento after pulverizer smashes, the non-iodized salt adding pimiento amount 14 ~ 15% stirs evenly, and obtains B product, for subsequent use; C. the making of bean cotyledon: mixed with the ratio of 2:1 with A product by B product, pours the fermentation that bean cotyledon is carried out in ferment pond into, at least half a year, takes out and get final product after stirring.
5. Hericium erinaceus old altar the Fish with Chinese Sauerkraut complete feed as claimed in claim 3, it is characterized in that: described tartar sauce carries out frying according to following step: soybean oil is put into the little fire of pot and boiled to boiling by A., put into fresh ginger and fresh garlic, rolling frying, in time smelling obvious ginger, garlic taste, add bean cotyledon continue to boil, obtain A product; B. until A product boil color vivid time add white granulated sugar, bubble hot red pepper, potpourri, monosodium glutamate, I+G, chickens' extract and Hericium erinaceus continue to stir-fry, and obtains B product; C. until B product boil color ruddy vivid time, add sesame and potassium sorbate, stir-fry cooling naturally evenly, packs and get final product.
6. Hericium erinaceus old altar the Fish with Chinese Sauerkraut complete feed as claimed in claim 1 or 2, is characterized in that: described sauerkraut material calculates according to percentage by weight, is mixed by bubble green vegetables 86.8%, bubble ginger garlic compound 6%, bubble hot red pepper 5.2%, bubble rod chilli 2%; Wherein, described bubble green vegetables make according to following step: be raw material with salt marsh green vegetables, clean, peel, selected, stripping and slicing, and be 6% ~ 8% with water desalination to salt content, squeezing is anhydrated, and to obtain final product; Described salt marsh green vegetables make according to following step: A. first time fermentation: fresh green vegetables are inserted ferment pond, enter the salt adding iodine in the process in pond equably, salt addition is 2% of fresh green vegetables amount, first time fermentation is carried out in full rear enclosed ferment pond, pond, ferment at least 15 days, open ferment pond, the green vegetables after one time fermentation are dug out, obtains A product; B. second time fermentation: A product again lay are entered ferment pond, from at the bottom of pond, every lay one deck dish is just sprinkled into one deck turmeric salt, turmeric salt total addition level is 8 ~ 10% of A product, after ferment pond is filled, surface covers the non-iodized salt of one deck again, green vegetables is not exposed, closed fermenting tank, within at least six months, take out, to obtain final product; Described turmeric salt is prepared like this: dry yellow ginger pulverizer is broken into powder, adds the non-iodized salt of 4%, stirs, to obtain final product; Described bubble ginger garlic compound makes according to following step: mixed in the ratio of 100:7 with bubble garlic by bubble ginger, then smash through cutmixer, to obtain final product; Described bubble rod chilli makes like this: smashed through cutmixer by salt marsh rod chilli, to obtain final product; Described salt marsh rod chilli makes like this: rod chilli is added non-iodized salt, and salt addition is 13 ~ 15% of rod chilli amount, at least 60 days, to obtain final product.
7. Hericium erinaceus old altar the Fish with Chinese Sauerkraut complete feed as described in claim 3 or 6, it is characterized in that: described bubble hot red pepper makes according to following step: pour pimiento into fermentation vat, add the non-iodized salt of pimiento amount 13 ~ 15% simultaneously, mix, after fermentation vat is filled, surface covers the non-iodized salt of one deck again, hot red pepper is not exposed, closed fermenting tank, after 3 months, treat hot red pepper fermenting-ripening, to obtain final product.
8. Hericium erinaceus old altar the Fish with Chinese Sauerkraut complete feed as claimed in claim 1 or 2, it is characterized in that: described salted fish material calculates according to weight percent hundred, be made up of edible salt 41.8%, edible corn starch 54.7%, pepper 2%, kaempferia galamga 0.6%, Chinese prickly ash 0.6% and papain 0.3%.
9. Hericium erinaceus old altar the Fish with Chinese Sauerkraut complete feed as claimed in claim 1 or 2, is characterized in that: described flavoring calculates according to percentage by weight, is made up of edible corn starch 52.8%, pepper 10.9%, kaempferia galamga 7%, pericarpium zanthoxyli bungeani 8.5%, monosodium glutamate 20.3% and I+G 0.5%.
10. Hericium erinaceus old altar the Fish with Chinese Sauerkraut complete feed as claimed in claim 1 or 2, is characterized in that: described pungent and fragrant flavorings calculates according to percentage by weight, is made up of chilli face 55.6%, roasted sesame 33.3% and pepper powder 11.1%.
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| CN104855911A (en) * | 2015-06-24 | 2015-08-26 | 天津春宇食品配料有限公司 | Condiment of spicy-and-sour fish and preparation method of condiment |
| 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 |
| CN106923304A (en) * | 2017-04-28 | 2017-07-07 | 松桃苗族自治县山地生态畜牧业发展中心 | A kind of preparation method of duck egg sauce |
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| CN104855911A (en) * | 2015-06-24 | 2015-08-26 | 天津春宇食品配料有限公司 | Condiment of spicy-and-sour fish and preparation method of condiment |
| 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 |
| CN106923304A (en) * | 2017-04-28 | 2017-07-07 | 松桃苗族自治县山地生态畜牧业发展中心 | A kind of preparation method of duck egg sauce |
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|---|---|
| CN104336573B (en) | 2017-03-08 |
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