CN105146444A - Fish stewing seasoning and preparation method thereof - Google Patents

Fish stewing seasoning and preparation method thereof Download PDF

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Publication number
CN105146444A
CN105146444A CN201510464380.9A CN201510464380A CN105146444A CN 105146444 A CN105146444 A CN 105146444A CN 201510464380 A CN201510464380 A CN 201510464380A CN 105146444 A CN105146444 A CN 105146444A
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parts
weight
fish
powder
raw
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CN201510464380.9A
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Chinese (zh)
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何慧艳
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何慧艳
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Priority to CN201510464380.9A priority Critical patent/CN105146444A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a fish stewing seasoning. The fish stewing seasoning comprises a fish pickling material, a soup preparing material and a seasoning packet, wherein the fish pickling material is prepared from the following raw materials in parts by weight: 2-5 parts of starch, 2-3 parts of table salt, 1-2 parts of gourmet powder, 2-3 parts of white granulated sugar, 1.5-2 parts of minced garlic and 0.5-1 part of fennel; the soup preparing material is prepared from the following raw materials in parts by weight: 10-14 parts of thick broad-bean sauce, 4-8 parts of cinnamon, 3-6 parts of fermented soya beans, 1-3 parts of perilla leaves, 6-10 parts of Chinese wolfberries and 18-22 parts of pickled Chinese cabbages; the seasoning packet is prepared from the following raw materials in parts by weight: 2-6 parts of cumin powder, 1-4 parts of five spice powder, 5-10 parts of citric acid, 11-18 parts of shredded dried ginger, 4-8 parts of zanthoxylum armatum oil and 1-3 parts of seed powder of Chinese prickly ash. The invention further comprises a method for stewing fish by using the fish stewing seasoning. The fish stewing seasoning disclosed by the invention has the benefits that various seasonings for stewing the fish are combined, so that the purpose of quickly and conveniently making the fish is achieved, the operation is simple, the fish meat is tender, and the soup taste is delicious.

Description

A kind of Matelote flavouring material and preparation method thereof
Technical field
The present invention relates generally to cooked food field, is specifically related to a kind of Matelote flavouring material and preparation method thereof.
Background technology
The present age, people's rhythm of life was than very fast, and efficiency is all particular about in work and life, and flash-cook is that current people like one of method pursued, and utilizes the seasoning matter configured to boil, and reached fast rapid-result dish taste preferably object simultaneously; Matelote flavouring material is more welcomed by the people, and current Matelote flavouring material mouthfeel is not good, and nutrition is not enriched; Can meet people and fast cook pleasant, the nutritious Matelote flavouring material of fish, mouthfeel, be the direction need studied at present.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of Matelote flavouring material and preparation method thereof, by the various flavoring combinations of matelote, reaches the object of quick fish processed, operates and simply, oppress tender, soup delicious.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of Matelote flavouring material, comprises salted fish material, soup stock processed and flavor pack,
Described salted fish material, with parts by weight, is made up of following raw material: starch 2 ~ 5 parts, salt 2 ~ 3 parts, monosodium glutamate 1 ~ 2 part, white granulated sugar 2 ~ 3 parts, garlic solvent 1.5 ~ 2 parts, 0.5 ~ 1 part, fennel;
Described soup stock processed, with parts by weight, is made up of following raw material: thick broad-bean sauce 10 ~ 14 parts, 4 ~ 8 parts, Guiping, 3 ~ 6 parts, fermented soya bean, perilla leaf 1 ~ 3 part, matrimony vine 6 ~ 10 parts and 18 ~ 22 parts, sauerkraut;
Described flavor pack, with parts by weight, is made up of following raw material: cumin powder 2 ~ 6 parts, five-spice powder 1 ~ 4 part, citric acid 5 ~ 10 parts, Rhizoma Zingiberis sliver 11 ~ 18 parts, Tengjiao oil 4 ~ 8 parts, zanthoxylum powder 1 ~ 3 part.
On the basis of such scheme, the present invention can also do following improvement.
Further, the percentage by weight of described salted fish material, soup stock processed and flavor pack is 12:50:38, wherein
Described salted fish material, with parts by weight, is made up of following raw material: starch 4 parts, salt 2 parts, monosodium glutamate 1 part, white granulated sugar 2 parts, garlic solvent 2 parts, 1 part, fennel;
Described soup stock processed, with parts by weight, is made up of following raw material: thick broad-bean sauce 13 parts, 2 parts, Guiping, 5 parts, fermented soya bean, perilla leaf 2 parts, matrimony vine 8 parts, 20 parts, sauerkraut;
Described flavor pack, with parts by weight, is made up of following raw material: cumin powder 5 parts, five-spice powder 3 parts, citric acid 8 parts, Rhizoma Zingiberis sliver 14 parts, Tengjiao oil 5 parts, zanthoxylum powder 3 parts.
The present invention also comprises the method using described condiment matelote:
Comprise the steps:
Step one: the flesh of fish is cut open the belly after cleaning up by 1000 parts by weight, put into container, uniform application salted fish material with it fish, described salted fish material is with parts by weight, comprise starch 2 ~ 5 parts, salt 2 ~ 3 parts, monosodium glutamate 1 ~ 2 part, white granulated sugar 2 ~ 3 parts, garlic solvent 1.5 ~ 2 parts, 0.5 ~ 1 part, fennel, pickle 30 ~ 50 minutes;
Step 2: the fish of pickling in step one is poured in pot, add water, add soup stock processed, described soup stock processed is with parts by weight, comprise thick broad-bean sauce 10 ~ 14 parts, 4 ~ 8 parts, Guiping, 3 ~ 6 parts, fermented soya bean, perilla leaf 1 ~ 3 part, matrimony vine 6 ~ 10 parts and 18 ~ 22 parts, sauerkraut, big fire stews 20 ~ 30 minutes;
Step 3: add flavor pack in pot, described flavor pack is with parts by weight, comprise cumin powder 2 ~ 6 parts, five-spice powder 1 ~ 4 part, citric acid 5 ~ 10 parts, Rhizoma Zingiberis sliver 11 ~ 18 parts, Tengjiao oil 4 ~ 8 parts, zanthoxylum powder 1 ~ 3 part, go to moderate heat and stew 15 ~ 20 minutes, off the pot.
Further, the flesh of fish is by 1000 parts by weight, and the percentage by weight of described salted fish material, soup stock processed and flavor pack is 12:50:38, wherein
Described salted fish material, with parts by weight, is made up of following raw material: starch 4 parts, salt 2 parts, monosodium glutamate 1 part, white granulated sugar 2 parts, garlic solvent 2 parts, 1 part, fennel;
Described soup stock processed, with parts by weight, is made up of following raw material: thick broad-bean sauce 13 parts, 2 parts, Guiping, 5 parts, fermented soya bean, perilla leaf 2 parts, matrimony vine 8 parts, 20 parts, sauerkraut;
Described flavor pack, with parts by weight, is made up of following raw material: cumin powder 5 parts, five-spice powder 3 parts, citric acid 8 parts, Rhizoma Zingiberis sliver 14 parts, Tengjiao oil 5 parts, zanthoxylum powder 3 parts.
The invention has the beneficial effects as follows: by the various flavoring combinations of matelote, reach the object of quick fish processed, operate and simply, oppress tender, soup delicious.
Detailed description of the invention
Be described principle of the present invention and feature below in conjunction with instantiation, example, only for explaining the present invention, is not intended to limit scope of the present invention.
A kind of Matelote flavouring material, comprises salted fish material, soup stock processed and flavor pack,
Described salted fish material, with parts by weight, is made up of following raw material: starch 2 ~ 5 parts, salt 2 ~ 3 parts, monosodium glutamate 1 ~ 2 part, white granulated sugar 2 ~ 3 parts, garlic solvent 1.5 ~ 2 parts, 0.5 ~ 1 part, fennel;
Described soup stock processed, with parts by weight, is made up of following raw material: thick broad-bean sauce 10 ~ 14 parts, 4 ~ 8 parts, Guiping, 3 ~ 6 parts, fermented soya bean, perilla leaf 1 ~ 3 part, matrimony vine 6 ~ 10 parts and 18 ~ 22 parts, sauerkraut;
Described flavor pack, with parts by weight, is made up of following raw material: cumin powder 2 ~ 6 parts, five-spice powder 1 ~ 4 part, citric acid 5 ~ 10 parts, Rhizoma Zingiberis sliver 11 ~ 18 parts, Tengjiao oil 4 ~ 8 parts, zanthoxylum powder 1 ~ 3 part.
Specific embodiment
A kind of Matelote flavouring material, the percentage by weight of described salted fish material, soup stock processed and flavor pack is 12:50:38, wherein
Described salted fish material, with parts by weight, is made up of following raw material: starch 4 parts, salt 2 parts, monosodium glutamate 1 part, white granulated sugar 2 parts, garlic solvent 2 parts, 1 part, fennel;
Described soup stock processed, with parts by weight, is made up of following raw material: thick broad-bean sauce 13 parts, 2 parts, Guiping, 5 parts, fermented soya bean, perilla leaf 2 parts, matrimony vine 8 parts, 20 parts, sauerkraut;
Described flavor pack, with parts by weight, is made up of following raw material: cumin powder 5 parts, five-spice powder 3 parts, citric acid 8 parts, Rhizoma Zingiberis sliver 14 parts, Tengjiao oil 5 parts, zanthoxylum powder 3 parts.
Utilize the method for this condiment matelote, comprise the steps:
Step one: the flesh of fish is cut open the belly after cleaning up by 1000 parts by weight, put into container, uniform application salted fish material with it fish, described salted fish material is with parts by weight, comprise starch 4 parts, salt 2 parts, monosodium glutamate 1 part, white granulated sugar 2 parts, garlic solvent 2 parts, 1 part, fennel, pickle 30 ~ 50 minutes;
Step 2: the fish of pickling in step one is poured in pot, add water, add soup stock processed, described soup stock processed is with parts by weight, and comprise thick broad-bean sauce 13 parts, 2 parts, Guiping, 5 parts, fermented soya bean, perilla leaf 2 parts, matrimony vine 8 parts, 20 parts, sauerkraut, big fire stews 20 ~ 30 minutes;
Step 3: add flavor pack in pot, described flavor pack, with parts by weight, comprises cumin powder 5 parts, five-spice powder 3 parts, citric acid 8 parts, Rhizoma Zingiberis sliver 14 parts, Tengjiao oil 5 parts, zanthoxylum powder 3 parts, goes to moderate heat and stew 15 ~ 20 minutes, off the pot.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.

Claims (4)

1. a Matelote flavouring material, is characterized in that, comprises salted fish material, soup stock processed and flavor pack,
Described salted fish material, with parts by weight, is made up of following raw material: starch 2 ~ 5 parts, salt 2 ~ 3 parts, monosodium glutamate 1 ~ 2 part, white granulated sugar 2 ~ 3 parts, garlic solvent 1.5 ~ 2 parts, 0.5 ~ 1 part, fennel;
Described soup stock processed, with parts by weight, is made up of following raw material: thick broad-bean sauce 10 ~ 14 parts, 4 ~ 8 parts, Guiping, 3 ~ 6 parts, fermented soya bean, perilla leaf 1 ~ 3 part, matrimony vine 6 ~ 10 parts and 18 ~ 22 parts, sauerkraut;
Described flavor pack, with parts by weight, is made up of following raw material: cumin powder 2 ~ 6 parts, five-spice powder 1 ~ 4 part, citric acid 5 ~ 10 parts, Rhizoma Zingiberis sliver 11 ~ 18 parts, Tengjiao oil 4 ~ 8 parts, zanthoxylum powder 1 ~ 3 part.
2. a kind of Matelote flavouring material according to claim 1, is characterized in that, the percentage by weight of described salted fish material, soup stock processed and flavor pack is 12:50:38, wherein
Described salted fish material, with parts by weight, is made up of following raw material: starch 4 parts, salt 2 parts, monosodium glutamate 1 part, white granulated sugar 2 parts, garlic solvent 2 parts, 1 part, fennel;
Described soup stock processed, with parts by weight, is made up of following raw material: thick broad-bean sauce 13 parts, 2 parts, Guiping, 5 parts, fermented soya bean, perilla leaf 2 parts, matrimony vine 8 parts, 20 parts, sauerkraut;
Described flavor pack, with parts by weight, is made up of following raw material: cumin powder 5 parts, five-spice powder 3 parts, citric acid 8 parts, Rhizoma Zingiberis sliver 14 parts, Tengjiao oil 5 parts, zanthoxylum powder 3 parts.
3. use a method for condiment matelote described in claim 1 or 2, it is characterized in that, comprise the steps:
Step one: the flesh of fish is cut open the belly after cleaning up by 1000 parts by weight, put into container, uniform application salted fish material with it fish, described salted fish material is with parts by weight, comprise starch 2 ~ 5 parts, salt 2 ~ 3 parts, monosodium glutamate 1 ~ 2 part, white granulated sugar 2 ~ 3 parts, garlic solvent 1.5 ~ 2 parts, 0.5 ~ 1 part, fennel, pickle 30 ~ 50 minutes;
Step 2: the fish of pickling in step one is poured in pot, add water, add soup stock processed, described soup stock processed is with parts by weight, comprise thick broad-bean sauce 10 ~ 14 parts, 4 ~ 8 parts, Guiping, 3 ~ 6 parts, fermented soya bean, perilla leaf 1 ~ 3 part, matrimony vine 6 ~ 10 parts and 18 ~ 22 parts, sauerkraut, big fire stews 20 ~ 30 minutes;
Step 3: add flavor pack in pot, described flavor pack is with parts by weight, comprise cumin powder 2 ~ 6 parts, five-spice powder 1 ~ 4 part, citric acid 5 ~ 10 parts, Rhizoma Zingiberis sliver 11 ~ 18 parts, Tengjiao oil 4 ~ 8 parts, zanthoxylum powder 1 ~ 3 part, go to moderate heat and stew 15 ~ 20 minutes, off the pot.
4. the method for matelote according to claim 3, is characterized in that, the flesh of fish is by 1000 parts by weight, and the percentage by weight of described salted fish material, soup stock processed and flavor pack is 12:50:38, wherein
Described salted fish material, with parts by weight, is made up of following raw material: starch 4 parts, salt 2 parts, monosodium glutamate 1 part, white granulated sugar 2 parts, garlic solvent 2 parts, 1 part, fennel;
Described soup stock processed, with parts by weight, is made up of following raw material: thick broad-bean sauce 13 parts, 2 parts, Guiping, 5 parts, fermented soya bean, perilla leaf 2 parts, matrimony vine 8 parts, 20 parts, sauerkraut;
Described flavor pack, with parts by weight, is made up of following raw material: cumin powder 5 parts, five-spice powder 3 parts, citric acid 8 parts, Rhizoma Zingiberis sliver 14 parts, Tengjiao oil 5 parts, zanthoxylum powder 3 parts.
CN201510464380.9A 2015-07-31 2015-07-31 Fish stewing seasoning and preparation method thereof Pending CN105146444A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105707708A (en) * 2016-01-29 2016-06-29 湖北襄阳孔明菜食品有限公司 Pickled Chinese cabbage black fermented soybean paste and production method thereof
CN105725157A (en) * 2016-04-06 2016-07-06 安徽新珠城鱼坊餐饮管理有限公司 Roasted fish stewing sauce capable of preventing pot sticking
CN106418415A (en) * 2016-09-29 2017-02-22 成都新繁食品有限公司 Whole materials of boiled fish with pickled cabbages and chilies and preparation method thereof
CN107440071A (en) * 2017-07-27 2017-12-08 于勇 Iron pan matelote sauce and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101999705A (en) * 2010-01-07 2011-04-06 大连工业大学 Fish food and making method thereof
CN102028177A (en) * 2010-11-26 2011-04-27 辛保山 Condiment for boiled fish with pickled cabbage and chilli and method for preparing boiled fish with pickled cabbage and chilli using same
CN102599461A (en) * 2012-03-28 2012-07-25 常熟市汇康食品厂 Fish stewing condiment and preparation method thereof
CN103355627A (en) * 2012-03-28 2013-10-23 常熟市汇康食品厂 Special seasoning for boiled fish
CN104543917A (en) * 2013-10-16 2015-04-29 刁俊 Fish stewing condiment

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101999705A (en) * 2010-01-07 2011-04-06 大连工业大学 Fish food and making method thereof
CN102028177A (en) * 2010-11-26 2011-04-27 辛保山 Condiment for boiled fish with pickled cabbage and chilli and method for preparing boiled fish with pickled cabbage and chilli using same
CN102599461A (en) * 2012-03-28 2012-07-25 常熟市汇康食品厂 Fish stewing condiment and preparation method thereof
CN103355627A (en) * 2012-03-28 2013-10-23 常熟市汇康食品厂 Special seasoning for boiled fish
CN104543917A (en) * 2013-10-16 2015-04-29 刁俊 Fish stewing condiment

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105707708A (en) * 2016-01-29 2016-06-29 湖北襄阳孔明菜食品有限公司 Pickled Chinese cabbage black fermented soybean paste and production method thereof
CN105725157A (en) * 2016-04-06 2016-07-06 安徽新珠城鱼坊餐饮管理有限公司 Roasted fish stewing sauce capable of preventing pot sticking
CN106418415A (en) * 2016-09-29 2017-02-22 成都新繁食品有限公司 Whole materials of boiled fish with pickled cabbages and chilies and preparation method thereof
CN107440071A (en) * 2017-07-27 2017-12-08 于勇 Iron pan matelote sauce and preparation method thereof

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Application publication date: 20151216