CN105077135A - Seasoning for stewing freshwater fish - Google Patents
Seasoning for stewing freshwater fish Download PDFInfo
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- CN105077135A CN105077135A CN201510561991.5A CN201510561991A CN105077135A CN 105077135 A CN105077135 A CN 105077135A CN 201510561991 A CN201510561991 A CN 201510561991A CN 105077135 A CN105077135 A CN 105077135A
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- water fishes
- freshwater fish
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Abstract
The invention belongs to the field of seasoning, and particularly relates to seasoning for stewing freshwater fish. The seasoning for stewing the freshwater fish comprises raw materials in parts by weight as follows: 1-30 parts of galanga galangal seeds, 2-8 parts of perilla leaves, 0.5-5 parts of mint leaves, 1-50 parts of fresh ginger, 1-50 parts of garlic, 5-50 parts of tea tree oil, 5-20 parts of Chinese yam, 5-35 parts of netmeg, 2-30 parts of star anise, 5-40 parts of flos caryophyllata, 5-50 parts of dahurian angelica root powder, 1-10 parts of ground pepper, 20-150 parts of cooking wine, 5-50 parts of mature vinegar, 2-30 parts of oyster sauce, 1-5 parts of dried chili, 1-10 parts of lemon juice, 10-100 parts of peppers, 1-25 parts of bay leaves, 1-60 parts of amomum tsao-ko, 5-20 parts of tangerine peel and 1-20 parts of rhizoma Kaempferiae. The seasoning has the benefits as follows: the seasoning for stewing the freshwater fish can effectively remove a fishy smell of the freshwater fish and preserve internal freshness, meat tenderness and soft meat quality of the freshwater fish; the nutritional value of the freshwater fish is high, and the stewed freshwater fish is fit for the old, children and pregnant women to eat.
Description
Technical field
The invention belongs to field of flavors, be specifically related to the flavoring of a kind of stewed fresh-water fishes.
Background technology
Fresh-water fishes are nutritious, food have taste, have health care to human body.First, rich in protein in the flesh of fish, therefore the amount of essential amino acid wherein and the most applicable human body needs of ratio, are the good sources that the mankind take in protein.Secondly, in the flesh of fish, fat content is less, and how to be made up of unrighted acid, and human absorptivity can reach 95%, has the effect reducing cholesterol, prevention cardiovascular and cerebrovascular disease.3rd, containing abundant mineral matter in the flesh of fish, as iron, phosphorus, calcium etc.; Then containing a large amount of vitamin A and vitamin D in the liver of fish.In addition, flesh of fish muscle fibre is very short, and moisture is higher, therefore fine and tender taste, more easily absorbs than the meat of livestock and poultry.The very high but food not easily absorbed is compared with nutritive value, oppresses to the health of people advantageously.Different fishing gears has no health care: bighead, has warm stomach to nourish blood, effects of a wind of dispelling, beneficial brains, has certain curative effect to dizzy and postpartum headache, dizziness caused by irregular menstruation dysmenorrhoea and ailment said due to cold or exposure; Grass carp, having the functions such as the flat liver and dispelling wind of warm stomach, is warming middle-Jiao and tonifying deficiency health-preserving food; Dace, has the effect of muscle reinforcing and bone strengthening, bowl spares appetizing, bleed of invigorating blood circulation, dampness removing of relieving oedema or abdominal distension through diuresis or purgation; Silver carp, having the functions such as Wen Zhongyi gas, warm stomach, profit skin, is tonifying Qi health-preserving food in temperature.
Fresh-water fishes fishy smell is heavier, because their growths are in the water that humus is more.Such environment is applicable to actinomyces flourish, and bacterium is invaded in fish body blood by the fish gill, and secretes a kind of brown material with fishy smell, and this fishy smell is difficult to remove in gastronomical process.
Therefore, need the feature for above-mentioned fresh-water fishes, invention one can remove fresh-water fishes fishy smell, and retains the deliciousness of its inherence and flavoring Fresh & Tender in Texture.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides the flavoring of a kind of stewed fresh-water fishes, this flavoring can remove the fishy smell of fresh-water fishes, retains the deliciousness of fresh-water fishes inherence.
A flavoring for stewed fresh-water fishes, comprises the raw material of following portions by weight:
Cardamom 1-30 perilla leaf 2-8 dried peppermint leaf 0.5-5
Ginger 1-50 garlic 1-50 tea oil 5-50
Chinese yam 5-20 nutmeg 5-35 anise 2-30
Cloves 5-40 root of Dahurain angelica powder 5-50 pepper powder 1-10
Cooking wine 20-150 mature vinegar 5-50 oyster sauce 2-30
Chilli 1-5 lemon juice 1-10 Chinese prickly ash 10-100
Spiceleaf 1-25 tsaoko 1-60 dried orange peel 5-20
Three how 1-20.
Preferably, the flavoring of above-mentioned stewed fresh-water fishes comprises the raw material of following portions by weight:
Cardamom 4-25 perilla leaf 3-6 dried peppermint leaf 1-5
Ginger 5-50 garlic 5-50 tea oil 10-50
Chinese yam 5-15 nutmeg 5-30 anise 2-25
Cloves 5-30 root of Dahurain angelica powder 5-40 pepper powder 1-5
Cooking wine 20-120 mature vinegar 5-40 oyster sauce 2-25
Chilli 1-4 lemon juice 1-8 Chinese prickly ash 10-90
Spiceleaf 1-20 tsaoko 1-50 dried orange peel 5-15
Three how 1-15.
Preferred, the flavoring of above-mentioned stewed fresh-water fishes comprises the raw material of following portions by weight:
Cardamom 15 perilla leaf 4.5 dried peppermint leaf 3
Ginger 20 garlic 20 tea oil 30
Chinese yam 12 nutmeg 20 anise 15
Cloves 16 root of Dahurain angelica powder 12 pepper powder 4
Cooking wine 80 mature vinegar 25 oyster sauce 15
Chilli 3 lemon juice 6 Chinese prickly ash 20
Spiceleaf 15 tsaoko 10 dried orange peel 10
Three how 8.
As a modification of the present invention, the flavoring of above-mentioned stewed fresh-water fishes also comprises the raw material of following parts by weight:
Flavour nucleotide disodium 2-20 cape jasmine 5-30 sodium glutamate 1-20.
Preferably, the flavoring of stewed fresh-water fishes also comprises the raw material of following portions by weight:
Flavour nucleotide disodium 10 cape jasmine 12 sodium glutamate 10.
The flavoring of above-mentioned stewed fresh-water fishes is also invention which is intended to be protected stewing the application in grass carp, silver carp, bighead, black carp.
Beneficial effect of the present invention is, adopts the flavoring of above-mentioned stewed fresh-water fishes, effectively can remove the fishy smell of fresh-water fishes, and retain the deliciousness of its inherence of fresh-water fishes and the fresh and tender of meat, keep meat soft, be of high nutritive value, be applicable to the elderly, children and pregnant woman.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described, so that those skilled in the art more understands the present invention, but does not therefore limit the present invention.
Embodiment 1
The weight proportion of the flavoring of stewed fresh-water fishes is as follows:
Cardamom 15 perilla leaf 4.5 dried peppermint leaf 3
Ginger 20 garlic 20 tea oil 30
Chinese yam 12 nutmeg 20 anise 15
Cloves 16 root of Dahurain angelica powder 12 pepper powder 4
Cooking wine 80 mature vinegar 25 oyster sauce 15
Chilli 3 lemon juice 6 Chinese prickly ash 20
Spiceleaf 15 tsaoko 10 dried orange peel 10
Three how 8.
Embodiment 2
Cardamom 1 perilla leaf 2 dried peppermint leaf 0.5
Ginger 1 garlic 1 tea oil 5
Chinese yam 5 nutmeg 5 anise 2
Cloves 5 root of Dahurain angelica powder 5 pepper powder 1
Cooking wine 20 mature vinegar 5 oyster sauce 2
Chilli 1 lemon juice 1 Chinese prickly ash 10
Spiceleaf 1 tsaoko 1 dried orange peel 5
Three how 1.
Embodiment 3
Cardamom 30 perilla leaf 8 dried peppermint leaf 5
Ginger 50 garlic 50 tea oil 50
Chinese yam 20 nutmeg 35 anise 30
Cloves 40 root of Dahurain angelica powder 50 pepper powder 10
Cooking wine 150 mature vinegar 50 oyster sauce 30
Chilli 5 lemon juice 10 Chinese prickly ash 100
Spiceleaf 25 tsaoko 60 dried orange peel 20
Three how 20.
Embodiment 4
Cardamom 18 perilla leaf 6 dried peppermint leaf 3
Ginger 22 garlic 25 tea oil 30
Chinese yam 12 nutmeg 20 anise 15
Cloves 16 root of Dahurain angelica powder 12 pepper powder 8
Cooking wine 80 mature vinegar 40 oyster sauce 15
Chilli 5 lemon juice 6 Chinese prickly ash 20
Spiceleaf 15 tsaoko 10 dried orange peel 10
Three how 8.
Embodiment 5
When stewing silver carp, first silver carp is cleaned up, and tiltedly draws two to three cuttves with cutter with it fish, then fish is placed in marmite, add water, then add the flavoring of following parts by weight:
Cardamom 18 perilla leaf 4.5 dried peppermint leaf 3
Ginger 20 garlic 20 tea oil 30
Chinese yam 12 nutmeg 20 anise 15
Cloves 16 root of Dahurain angelica powder 12 pepper powder 4
Cooking wine 80 mature vinegar 25 oyster sauce 15
Chilli 3 lemon juice 6 Chinese prickly ash 20
Spiceleaf 15 tsaoko 10 dried orange peel 10
Three how 8.
Above-mentioned flavoring is placed in gauze wrap, fastens with rope, be placed in marmite and boil 30 minutes, give off a strong fragrance, delicious meat, smooth, without fishlike smell.
Embodiment 6
When stewing grass carp, first grass carp is cleaned up, and tiltedly draws two to three cuttves with cutter with it fish, then fish is placed in marmite, add water, then add the flavoring of following parts by weight:
Cardamom 16 perilla leaf 5.5 dried peppermint leaf 3
Ginger 20 garlic 20 tea oil 30
Chinese yam 12 nutmeg 20 anise 15
Cloves 16 root of Dahurain angelica powder 12 pepper powder 4
Cooking wine 80 mature vinegar 25 oyster sauce 15
Chilli 4 lemon juice 6 Chinese prickly ash 20
Spiceleaf 12 tsaoko 10 dried orange peel 10
Three how 8.
Above-mentioned flavoring is placed in gauze wrap, fastens with rope, be placed in marmite and boil 30 minutes, give off a strong fragrance, delicious meat, smooth, without fishlike smell.
Embodiment 7
When stewing black carp, first black carp is cleaned up, and tiltedly draws two to three cuttves with cutter with it fish, then fish is placed in marmite, add water, then add the flavoring of following parts by weight:
Cardamom 12 perilla leaf 5.5 dried peppermint leaf 3
Ginger 20 garlic 20 tea oil 30
Chinese yam 15 nutmeg 20 anise 15
Cloves 16 root of Dahurain angelica powder 12 pepper powder 4
Cooking wine 90 mature vinegar 25 oyster sauce 15
Chilli 4 lemon juice 6 Chinese prickly ash 20
Spiceleaf 12 tsaoko 10 dried orange peel 10
Three how 8.
Above-mentioned flavoring is placed in gauze wrap, fastens with rope, be placed in marmite and boil 30 minutes, give off a strong fragrance, delicious meat, smooth, without fishlike smell.
Embodiment 7
When stewing bighead, first bighead is cleaned up, and tiltedly draws two to three cuttves with cutter with it fish, then fish is placed in marmite, add water, then add the flavoring of following parts by weight:
Cardamom 16 perilla leaf 4.5 dried peppermint leaf 3
Ginger 20 garlic 25 tea oil 30
Chinese yam 12 nutmeg 20 anise 15
Cloves 16 root of Dahurain angelica powder 12 pepper powder 4
Cooking wine 80 mature vinegar 25 oyster sauce 15
Chilli 4 lemon juice 4 Chinese prickly ash 15
Spiceleaf 12 tsaoko 10 dried orange peel 10
Three how 8.
Above-mentioned flavoring is placed in gauze wrap, fastens with rope, be placed in marmite and boil 30 minutes, give off a strong fragrance, delicious meat, smooth, without fishlike smell.
Claims (6)
1. a flavoring for stewed fresh-water fishes, comprises the raw material of following portions by weight:
Cardamom 1-30 perilla leaf 2-8 dried peppermint leaf 0.5-5
Ginger 1-50 garlic 1-50 tea oil 5-50
Chinese yam 5-20 nutmeg 5-35 anise 2-30
Cloves 5-40 root of Dahurain angelica powder 5-50 pepper powder 1-10
Cooking wine 20-150 mature vinegar 5-50 oyster sauce 2-30
Chilli 1-5 lemon juice 1-10 Chinese prickly ash 10-100
Spiceleaf 1-25 tsaoko 1-60 dried orange peel 5-20
Three how 1-20.
2. the flavoring of a kind of stewed fresh-water fishes as claimed in claim 1, is characterized in that, the flavoring of described stewed fresh-water fishes comprises the raw material of following portions by weight:
Cardamom 4-25 perilla leaf 3-6 dried peppermint leaf 1-5
Ginger 5-50 garlic 5-50 tea oil 10-50
Chinese yam 5-15 nutmeg 5-30 anise 2-25
Cloves 5-30 root of Dahurain angelica powder 5-40 pepper powder 1-5
Cooking wine 20-120 mature vinegar 5-40 oyster sauce 2-25
Chilli 1-4 lemon juice 1-8 Chinese prickly ash 10-90
Spiceleaf 1-20 tsaoko 1-50 dried orange peel 5-15
Three how 1-15.
3. the flavoring of a kind of stewed fresh-water fishes as claimed in claim 1, is characterized in that, the flavoring of described stewed fresh-water fishes comprises the raw material of following portions by weight:
Cardamom 15 perilla leaf 4.5 dried peppermint leaf 3
Ginger 20 garlic 20 tea oil 30
Chinese yam 12 nutmeg 20 anise 15
Cloves 16 root of Dahurain angelica powder 12 pepper powder 4
Cooking wine 80 mature vinegar 25 oyster sauce 15
Chilli 3 lemon juice 6 Chinese prickly ash 20
Spiceleaf 15 tsaoko 10 dried orange peel 10
Three how 8.
4. the flavoring of a kind of stewed fresh-water fishes as claimed in claim 1, is characterized in that, the flavoring of described stewed fresh-water fishes also comprises the raw material of following parts by weight:
Flavour nucleotide disodium 2-20 cape jasmine 5-30 sodium glutamate 1-20.
5. the flavoring of a kind of stewed fresh-water fishes as claimed in claim 4, is characterized in that, the flavoring of described stewed fresh-water fishes also comprises the raw material of following portions by weight:
Flavour nucleotide disodium 10 cape jasmine 12 sodium glutamate 10.
6. the flavoring of a kind of stewed fresh-water fishes as claimed in claim 1 is stewing the application in grass carp, silver carp, bighead, black carp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510561991.5A CN105077135A (en) | 2015-09-07 | 2015-09-07 | Seasoning for stewing freshwater fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510561991.5A CN105077135A (en) | 2015-09-07 | 2015-09-07 | Seasoning for stewing freshwater fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105077135A true CN105077135A (en) | 2015-11-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510561991.5A Pending CN105077135A (en) | 2015-09-07 | 2015-09-07 | Seasoning for stewing freshwater fish |
Country Status (1)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348406A (en) * | 2017-07-17 | 2017-11-17 | 明光市永言水产食品有限公司 | A kind of production method of pungent crab meat |
| CN107897843A (en) * | 2017-11-27 | 2018-04-13 | 杨丽 | A kind of special flavouring of fresh-water fishes and preparation method thereof |
| CN107897641A (en) * | 2017-11-22 | 2018-04-13 | 成都市新津活活饭店 | A kind of fish condiment and its manufacture method |
| CN107950976A (en) * | 2017-11-27 | 2018-04-24 | 杨丽 | A kind of special flavouring of deep-sea fish and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130107401A (en) * | 2012-03-22 | 2013-10-02 | 이윤옥 | Pork sauce including vegetable worms and method for cooking meat with the sauce |
| CN103798709A (en) * | 2012-11-15 | 2014-05-21 | 万玉洁 | Fish stewing condiment |
| CN103859336A (en) * | 2014-04-09 | 2014-06-18 | 重庆天厨天雁食品有限责任公司 | Spicy-fried fish seasoning and cooking method for spicy-fried fish |
| CN104431917A (en) * | 2014-11-19 | 2015-03-25 | 青岛高哲思服饰有限公司 | Seasoning for stewing fish and preparation method thereof |
| CN104431918A (en) * | 2014-11-19 | 2015-03-25 | 青岛高哲思服饰有限公司 | Seasoning for stewing fish and preparation method thereof |
-
2015
- 2015-09-07 CN CN201510561991.5A patent/CN105077135A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130107401A (en) * | 2012-03-22 | 2013-10-02 | 이윤옥 | Pork sauce including vegetable worms and method for cooking meat with the sauce |
| CN103798709A (en) * | 2012-11-15 | 2014-05-21 | 万玉洁 | Fish stewing condiment |
| CN103859336A (en) * | 2014-04-09 | 2014-06-18 | 重庆天厨天雁食品有限责任公司 | Spicy-fried fish seasoning and cooking method for spicy-fried fish |
| CN104431917A (en) * | 2014-11-19 | 2015-03-25 | 青岛高哲思服饰有限公司 | Seasoning for stewing fish and preparation method thereof |
| CN104431918A (en) * | 2014-11-19 | 2015-03-25 | 青岛高哲思服饰有限公司 | Seasoning for stewing fish and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348406A (en) * | 2017-07-17 | 2017-11-17 | 明光市永言水产食品有限公司 | A kind of production method of pungent crab meat |
| CN107897641A (en) * | 2017-11-22 | 2018-04-13 | 成都市新津活活饭店 | A kind of fish condiment and its manufacture method |
| CN107897843A (en) * | 2017-11-27 | 2018-04-13 | 杨丽 | A kind of special flavouring of fresh-water fishes and preparation method thereof |
| CN107950976A (en) * | 2017-11-27 | 2018-04-24 | 杨丽 | A kind of special flavouring of deep-sea fish and preparation method thereof |
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Application publication date: 20151125 |
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