CN104431918A - Seasoning for stewing fish and preparation method thereof - Google Patents
Seasoning for stewing fish and preparation method thereof Download PDFInfo
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- CN104431918A CN104431918A CN201410665386.8A CN201410665386A CN104431918A CN 104431918 A CN104431918 A CN 104431918A CN 201410665386 A CN201410665386 A CN 201410665386A CN 104431918 A CN104431918 A CN 104431918A
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Abstract
The invention discloses a seasoning for stewing fish and a preparation method thereof. The seasoning comprises the following raw materials in parts by weight: 20-30 parts of salad oil, 2-4 parts of garlic, 2-4 parts of ginger, 1-3 parts of anise, 1-3 parts of cinnamon, 1-3 parts of pricklyash peel, 1-3 parts of bay leaves, 1-3 parts of netmeg and 3-5 parts of tincture iodine. The seasoning has the functions of removing fishiness and improving freshness, is reasonable in ratio and is convenient to use.
Description
Technical field
The present invention relates to condiment and preparation method thereof field, in particular to a kind of Matelote flavouring material and preparation method thereof.
Background technology
Fish is a kind of food that people like very much, not only delicious flavour, and there is health-care efficacy, fish has multiple cooking methods, but China the most traditional surely belong to matelote, but matelote needs to prepare multiple batching, and various batching proportion is required strict, the fishy smell of fish should be removed, keep the deliciousness of fish again, at present, commercially available Matelote flavouring material often masks the delicate flavour of fish, or can not remove the fishy smell of fish, for above-mentioned drawback, the present invention selects the multiple aniseed going raw meat fresh-keeping as raw material, develops a kind of Matelote flavouring material.
Summary of the invention
The present invention proposes a kind of Matelote flavouring material and preparation method thereof, and this condiment not only can remove the fishy smell of fish, can also keep the deliciousness of fish, and the fish soup stewed out has certain tonic effect.
For achieving the above object, the invention provides following technical scheme:
A kind of Matelote flavouring material, calculates according to parts by weight, comprises following raw material: salad oil 20-30 part, garlic 2-4 part, ginger 2-4 part, anistree 1-3 part, cassia bark 1-3 part, Chinese prickly ash 1-3 part, spiceleaf 1-3 part, nutmeg 1-3 part, tincture of iodine 3-5 part.
Further, calculate according to parts by weight, comprise following raw material: salad oil 20 parts, 2 parts, garlic, ginger 2 parts, anise 1 part, 1 part, cassia bark, 1 part, Chinese prickly ash, spiceleaf 1 part, nutmeg 1 part, 3 parts, the tincture of iodine.
Further, calculate according to parts by weight, comprise following raw material: salad oil 25 parts, 3 parts, garlic, ginger 3 parts, anise 2 parts, 2 parts, cassia bark, 2 parts, Chinese prickly ash, spiceleaf 2 parts, nutmeg 2 parts, 4 parts, the tincture of iodine.
Further, calculate according to parts by weight, comprise following raw material: salad oil 30 parts, 4 parts, garlic, ginger 4 parts, anise 3 parts, 3 parts, cassia bark, 3 parts, Chinese prickly ash, spiceleaf 3 parts, nutmeg 3 parts, 5 parts, the tincture of iodine.
Separately, the present invention also provides a kind of preparation method of Matelote flavouring material described above, and this preparation method comprises the steps:
(1) salad oil is heated to 200 DEG C, adds anise, cassia bark, Chinese prickly ash, spiceleaf, nutmeg frying 2 minutes, cease fire, cooling;
(2) diced by garlic, ginger is cut into slices, and joins in the mixed material of step (1), mixes;
(3) in the mixed material of step (2), add the tincture of iodine, pack, obtains described a kind of Matelote flavouring material.
Beneficial effect of the present invention is as follows:
1, remove fishy smell, keep the deliciousness of the flesh of fish, give off a strong fragrance.
2, reasonable mixture ratio, easy to use.
Detailed description of the invention
Below in conjunction with embodiments of the invention, be clearly and completely described the technical scheme in embodiments of the invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, the every other embodiment that one of ordinary skilled in the art obtains under the prerequisite not making creative work, all belongs to the scope of protection of the invention.
Embodiment one:
Salad oil 20-30 part, garlic 2-4 part, ginger 2-4 part, anistree 1-3 part, cassia bark 1-3 part, Chinese prickly ash 1-3 part, spiceleaf 1-3 part, nutmeg 1-3 part, tincture of iodine 3-5 part.
Embodiment two:
Salad oil 20 parts, 2 parts, garlic, ginger 2 parts, anise 1 part, 1 part, cassia bark, 1 part, Chinese prickly ash, spiceleaf 1 part, nutmeg 1 part, 3 parts, the tincture of iodine.
Embodiment three:
Salad oil 25 parts, 3 parts, garlic, ginger 3 parts, anise 2 parts, 2 parts, cassia bark, 2 parts, Chinese prickly ash, spiceleaf 2 parts, nutmeg 2 parts, 4 parts, the tincture of iodine.
Embodiment four:
Salad oil 30 parts, 4 parts, garlic, ginger 4 parts, anise 3 parts, 3 parts, cassia bark, 3 parts, Chinese prickly ash, spiceleaf 3 parts, nutmeg 3 parts, 5 parts, the tincture of iodine.
Embodiment five:
The preparation method that above-described embodiment one to four adopts comprises the steps:
(1) salad oil is heated to 200 DEG C, adds anise, cassia bark, Chinese prickly ash, spiceleaf, nutmeg frying 2 minutes, cease fire, cooling;
(2) diced by garlic, ginger is cut into slices, and joins in the mixed material of step (1), mixes;
(3) in the mixed material of step (2), add the tincture of iodine, pack, obtains described a kind of Matelote flavouring material.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. a Matelote flavouring material, is characterized in that, calculates, comprise following raw material: salad oil 20-30 part, garlic 2-4 part, ginger 2-4 part, anistree 1-3 part, cassia bark 1-3 part, Chinese prickly ash 1-3 part, spiceleaf 1-3 part, nutmeg 1-3 part, tincture of iodine 3-5 part according to parts by weight.
2. a kind of Matelote flavouring material according to claim 1, is characterized in that, calculates, comprise following raw material according to parts by weight: salad oil 20 parts, 2 parts, garlic, ginger 2 parts, anise 1 part, 1 part, cassia bark, 1 part, Chinese prickly ash, spiceleaf 1 part, nutmeg 1 part, 3 parts, the tincture of iodine.
3. a kind of Matelote flavouring material according to claim 1, is characterized in that, calculates, comprise following raw material according to parts by weight: salad oil 25 parts, 3 parts, garlic, ginger 3 parts, anise 2 parts, 2 parts, cassia bark, 2 parts, Chinese prickly ash, spiceleaf 2 parts, nutmeg 2 parts, 4 parts, the tincture of iodine.
4. a kind of Matelote flavouring material according to claim 1, is characterized in that, calculates, comprise following raw material according to parts by weight: salad oil 30 parts, 4 parts, garlic, ginger 4 parts, anise 3 parts, 3 parts, cassia bark, 3 parts, Chinese prickly ash, spiceleaf 3 parts, nutmeg 3 parts, 5 parts, the tincture of iodine.
5. a preparation method for Matelote flavouring material as described in as arbitrary in claim 1-4, it is characterized in that, described preparation method comprises the steps:
(1) salad oil is heated to 200 DEG C, adds anise, cassia bark, Chinese prickly ash, spiceleaf, nutmeg frying 2 minutes, cease fire, cooling;
(2) diced by garlic, ginger is cut into slices, and joins in the mixed material of step (1), mixes;
(3) in the mixed material of step (2), add the tincture of iodine, pack, obtains described a kind of Matelote flavouring material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410665386.8A CN104431918A (en) | 2014-11-19 | 2014-11-19 | Seasoning for stewing fish and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410665386.8A CN104431918A (en) | 2014-11-19 | 2014-11-19 | Seasoning for stewing fish and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431918A true CN104431918A (en) | 2015-03-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410665386.8A Pending CN104431918A (en) | 2014-11-19 | 2014-11-19 | Seasoning for stewing fish and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104431918A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077135A (en) * | 2015-09-07 | 2015-11-25 | 济南舜昊生物科技有限公司 | Seasoning for stewing freshwater fish |
| CN106901308A (en) * | 2017-01-23 | 2017-06-30 | 岱山县通衢水产食品有限公司 | A kind of swimming crab flavouring material formula |
-
2014
- 2014-11-19 CN CN201410665386.8A patent/CN104431918A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077135A (en) * | 2015-09-07 | 2015-11-25 | 济南舜昊生物科技有限公司 | Seasoning for stewing freshwater fish |
| CN106901308A (en) * | 2017-01-23 | 2017-06-30 | 岱山县通衢水产食品有限公司 | A kind of swimming crab flavouring material formula |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150325 |