CN104824604A - Seasoning liquid for removing fishy odour - Google Patents
Seasoning liquid for removing fishy odour Download PDFInfo
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- CN104824604A CN104824604A CN201510198214.9A CN201510198214A CN104824604A CN 104824604 A CN104824604 A CN 104824604A CN 201510198214 A CN201510198214 A CN 201510198214A CN 104824604 A CN104824604 A CN 104824604A
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Abstract
A seasoning liquid for removing fishy odour is characterized by being prepared from the following raw materials in parts by weight: 15-25 parts of hairy grape stems, 2-4 parts of broad bean shells, 1-3 parts of funnels, 8-12 parts of Chinese actinidia roots, 15-25 parts of Chinese chestnuts, 25-35 parts of honeysuckles, 4-6 parts of cinnamon, 4-6 parts of cortex lycii radicis, 8-12 parts of bunge pricklyash leaves, 8-12 parts of folium syringae, 1-3 parts of chilli seeds, 8-12 parts of balsam pear leaves, 4-6 parts of sesame leaves, 4-6 parts of schizonepeta, 8-12 parts of lemongrass, 1-3 parts of corn stigma, 2-4 parts of peanut leaves, 4-6 parts of akebiaquinata, 4-6 parts of schisandra chinensis, 4-6 parts of betel nut leaves, 15-25 parts of radix angelicae, 4-6 parts of pteridium aquilinum, 4-6 parts of chrysanthemum, 4-6 parts of green tea, 4-6 parts of almond putamina and 400-600 parts of spring water. The seasoning liquid provided by the present invention is simple in component and low in preparation cost, can be used for removing fishy odour, smell of mutton and the like, and further has a freshness enhancing effect.
Description
Technical field
The present invention relates to the technical field of purpose compound flavour enhancer, particularly relating to a kind of baste for removing fishlike smell.
Background technology
At present, the processing of fresh-water fishes mainly contains original processing method and goes raw meat processing method.Original processing method is only confined to simple Feedstock treating, and does not focus on the improvement to its taste, mouthfeel, and this method seriously hinders the Sales Channel of fresh-water fishes.And general existing deodorization method complex process of going, cost is higher, does not reach the acceptance level of people to fresh-water fishes fishy smell.
Summary of the invention
Technical problem to be solved by this invention is that to be to provide a kind of raw material simple and easy to get, the nutritious baste for removing fishlike smell.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of baste for removing fishlike smell, it is characterized in that, be made up of the raw material of following portions by weight: hairy grape stem 15-25 part, broad been skin 2-4 part, fennel seeds 1-3 part, Chinese actinidia root 8-12 part, Chinese chestnut 15-25 part, honeysuckle 25-35 part, cassia bark 4-6 part, root bark of Chinese wolf-berry 4-6 part, bunge pricklyash leaf 8-12 part, clove leaf 8-12 part, chilli seed 1-3 part, balsampear leaf 8-12 part, gingili leaf 4-6 part, schizonepeta 4-6 part, lemon-grass 8-12 part, corn stigma 1-3 part, peanut leaf 2-4 part, akebi 4-6 part, fruit of Chinese magnoliavine 4-6 part, areca leaf 4-6 part, root of Dahurain angelica 15-25 part, fiddlehead 4-6 part, chrysanthemum 4-6 part, green tea 4-6 part, Pericarppium Armeniacae Amarum 4-6 part, mountain spring water 400-600 part.
The better parts by weight of each component are: hairy grape stem 20 parts, broad been skin 3 parts, fennel seeds 2 parts, Chinese actinidia root 10 parts, Chinese chestnut 20 parts, honeysuckle 30 parts, 5 parts, cassia bark, the root bark of Chinese wolf-berry 5 parts, bunge pricklyash leaf 10 parts, clove leaf 10 parts, chilli seed 2 parts, balsampear leaf 10 parts, gingili leaf 5 parts, schizonepeta 5 parts, lemon-grass 10 parts, corn stigma 2 parts, 3 parts, peanut leaf, akebi 5 parts, 5 parts, the fruit of Chinese magnoliavine, areca leaf 5 parts, the root of Dahurain angelica 20 parts, fiddlehead 5 parts, chrysanthemum 5 parts, green tea 5 parts, Pericarppium Armeniacae Amarum 5 parts, mountain spring water 500 parts.
The preparation method of above-mentioned baste is: each component cleaned, and dries to moisture within 20%, joins in mountain spring water, and first soak 2-3 hour, then big fire ebuillition of heated, warm fiery infusion 30 minutes, removes slag and get final product.Cure fish goods time or family's carbonado time, get appropriate seasoning drop and spill on the flesh of fish, then carry out firing, or be directly used as cooking wine use; Have and remove the effect such as fishy smell, smell of mutton.
Beneficial effect of the present invention is: present component is simple, and cost of manufacture is low, can remove fishy smell, smell of mutton etc., has simultaneously and increases fresh effect.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reach object and effect is easy to understand, the example below in conjunction with detailed description of the invention is described in further details the present invention.
Embodiment 1
For removing a baste for fishlike smell, be made up of the raw material of following portions by weight: hairy grape stem 20 parts, broad been skin 3 parts, fennel seeds 2 parts, Chinese actinidia root 10 parts, Chinese chestnut 20 parts, honeysuckle 30 parts, 5 parts, cassia bark, the root bark of Chinese wolf-berry 5 parts, bunge pricklyash leaf 10 parts, clove leaf 10 parts, chilli seed 2 parts, balsampear leaf 10 parts, gingili leaf 5 parts, schizonepeta 5 parts, lemon-grass 10 parts, corn stigma 2 parts, 3 parts, peanut leaf, akebi 5 parts, 5 parts, the fruit of Chinese magnoliavine, areca leaf 5 parts, the root of Dahurain angelica 20 parts, fiddlehead 5 parts, chrysanthemum 5 parts, green tea 5 parts, Pericarppium Armeniacae Amarum 5 parts, mountain spring water 500 parts.
The preparation method of above-mentioned baste is: each component cleaned, and dries to moisture within 20%, joins in mountain spring water, and first soak 2-3 hour, then big fire ebuillition of heated, warm fiery infusion 30 minutes, removes slag and get final product.Cure fish goods time or family's carbonado time, get appropriate seasoning drop and spill on the flesh of fish, then carry out firing, or be directly used as cooking wine use; Have and remove the effect such as fishy smell, smell of mutton.
Embodiment 2
For removing a baste for fishlike smell, be made up of the raw material of following portions by weight: hairy grape stem 25 parts, broad been skin 2 parts, fennel seeds 3 parts, Chinese actinidia root 8 parts, Chinese chestnut 25 parts, honeysuckle 25 parts, 6 parts, cassia bark, the root bark of Chinese wolf-berry 4 parts, bunge pricklyash leaf 12 parts, clove leaf 8 parts, chilli seed 3 parts, balsampear leaf 8 parts, gingili leaf 6 parts, schizonepeta 4 parts, lemon-grass 12 parts, corn stigma 1 part, 4 parts, peanut leaf, akebi 4 parts, 6 parts, the fruit of Chinese magnoliavine, areca leaf 4 parts, the root of Dahurain angelica 25 parts, fiddlehead 4 parts, chrysanthemum 6 parts, green tea 4 parts, Pericarppium Armeniacae Amarum 6 parts, mountain spring water 400 parts.
The preparation method of above-mentioned baste is: each component cleaned, and dries to moisture within 20%, joins in mountain spring water, and first soak 2-3 hour, then big fire ebuillition of heated, warm fiery infusion 30 minutes, removes slag and get final product.Cure fish goods time or family's carbonado time, get appropriate seasoning drop and spill on the flesh of fish, then carry out firing, or be directly used as cooking wine use; Have and remove the effect such as fishy smell, smell of mutton.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. one kind for removing the baste of fishlike smell, it is characterized in that, be made up of the raw material of following portions by weight: hairy grape stem 15-25 part, broad been skin 2-4 part, fennel seeds 1-3 part, Chinese actinidia root 8-12 part, Chinese chestnut 15-25 part, honeysuckle 25-35 part, cassia bark 4-6 part, root bark of Chinese wolf-berry 4-6 part, bunge pricklyash leaf 8-12 part, clove leaf 8-12 part, chilli seed 1-3 part, balsampear leaf 8-12 part, gingili leaf 4-6 part, schizonepeta 4-6 part, lemon-grass 8-12 part, corn stigma 1-3 part, peanut leaf 2-4 part, akebi 4-6 part, fruit of Chinese magnoliavine 4-6 part, areca leaf 4-6 part, root of Dahurain angelica 15-25 part, fiddlehead 4-6 part, chrysanthemum 4-6 part, green tea 4-6 part, Pericarppium Armeniacae Amarum 4-6 part, mountain spring water 400-600 part.
2. a kind of baste for removing fishlike smell according to claim 1, it is characterized in that, be made up of the raw material of following portions by weight: hairy grape stem 20 parts, broad been skin 3 parts, fennel seeds 2 parts, Chinese actinidia root 10 parts, Chinese chestnut 20 parts, honeysuckle 30 parts, 5 parts, cassia bark, the root bark of Chinese wolf-berry 5 parts, bunge pricklyash leaf 10 parts, clove leaf 10 parts, chilli seed 2 parts, balsampear leaf 10 parts, gingili leaf 5 parts, schizonepeta 5 parts, lemon-grass 10 parts, corn stigma 2 parts, 3 parts, peanut leaf, akebi 5 parts, 5 parts, the fruit of Chinese magnoliavine, areca leaf 5 parts, the root of Dahurain angelica 20 parts, fiddlehead 5 parts, chrysanthemum 5 parts, green tea 5 parts, Pericarppium Armeniacae Amarum 5 parts, mountain spring water 500 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510198214.9A CN104824604A (en) | 2015-04-24 | 2015-04-24 | Seasoning liquid for removing fishy odour |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510198214.9A CN104824604A (en) | 2015-04-24 | 2015-04-24 | Seasoning liquid for removing fishy odour |
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| Publication Number | Publication Date |
|---|---|
| CN104824604A true CN104824604A (en) | 2015-08-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510198214.9A Pending CN104824604A (en) | 2015-04-24 | 2015-04-24 | Seasoning liquid for removing fishy odour |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1103555A (en) * | 1994-08-08 | 1995-06-14 | 李云生 | Natural condiments for removing smelling of fish or mutton |
| KR20090070998A (en) * | 2007-12-27 | 2009-07-01 | (주) 제주 쇼코아르 | Extraction method of essential oil from torreya nucifera and method of manufacturing chocolate spread containing the essential oil from torreya nucifera |
| CN102657322A (en) * | 2012-05-25 | 2012-09-12 | 郑州三全食品股份有限公司 | Fishy smell removing seasoning powder and use method thereof |
-
2015
- 2015-04-24 CN CN201510198214.9A patent/CN104824604A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1103555A (en) * | 1994-08-08 | 1995-06-14 | 李云生 | Natural condiments for removing smelling of fish or mutton |
| KR20090070998A (en) * | 2007-12-27 | 2009-07-01 | (주) 제주 쇼코아르 | Extraction method of essential oil from torreya nucifera and method of manufacturing chocolate spread containing the essential oil from torreya nucifera |
| CN102657322A (en) * | 2012-05-25 | 2012-09-12 | 郑州三全食品股份有限公司 | Fishy smell removing seasoning powder and use method thereof |
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| C06 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150812 |
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| RJ01 | Rejection of invention patent application after publication |