CN105211815A - A kind of Fish Filets in Hot Chili Oil flavoring with nourishing function and preparation method thereof - Google Patents
A kind of Fish Filets in Hot Chili Oil flavoring with nourishing function and preparation method thereof Download PDFInfo
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- CN105211815A CN105211815A CN201510709546.9A CN201510709546A CN105211815A CN 105211815 A CN105211815 A CN 105211815A CN 201510709546 A CN201510709546 A CN 201510709546A CN 105211815 A CN105211815 A CN 105211815A
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Abstract
The invention discloses a kind of Fish Filets in Hot Chili Oil flavoring with nourishing function, it is characterized in that: comprise following weight component composition: ginger 10-20 part, sesame oil 20-30 part, dried radish 100-200 part, Radix Codonopsis 10-20 part, Radix Angelicae Sinensis 10-20 part, fruit of Chinese wolfberry 5-20 part, Radix Glycyrrhizae 5-10 part, Chinese yam 20-30 part, date 5-20 part, capsicum 50-100 part, bean cotyledon 30-50 part, salt 10-20 part, and preparation method of the present invention, this invention ensures that the original local flavor of flavoring, add Radix Codonopsis, Radix Angelicae Sinensis, and be aided with date, Chinese yam, the fruit of Chinese wolfberry, Radix Glycyrrhizae, by the preparation method of uniqueness, not only can keep original nutritional labeling, people eat for a long time simultaneously, there is effect of tonifying Qi.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of Fish Filets in Hot Chili Oil flavoring with nourishing function and preparation method thereof.
Background technology
Flavoring, also claims seasoning matter, refers to and is used to add the food composition being used for improving taste in other foods on a small quantity.Some flavorings are used to make staple food in other cases or main component eats.Due to the continuous quickening of Working Life rhythm, the family of working clan is fewer and feweri for the time of cooking, and after coming off duty, within the fastest time, how to make an appetizing food of nutrition, become a large hope of the family person of being the chief cook.
That 1, develops for different food material facilitates purpose compound flavour enhancer, and as fish, meat, seafood have specific local flavor, a lot of consumer does not understand the effect using spice to reach best how respectively
2, purpose compound flavour enhancer is facilitated for the exploitation of different cooking methods, as steamed dish condiment, salting seasoning, cold and dressed with sauce condiment, frying condiment, barbecue seasoning, flavouring for cooking soup, fast food soup stock etc.
3, change the physical form of product, because spice fresh goods storage uses inconvenience, be then made into the forms such as juice, powder, Rong, essential oil.Increasing fresh seasoning and compound seasoner then make the various ways such as cream, lake, juice, powder, block.
4, expand the scope of application of product, any class processed food all needs with the use of special flavoring.As condiment for instant noodles, chafing dish seasoning, quick-frozen food condiment, microwave food condiment, pot foods condiment, fast food condiment, portioned rice bowl condiment etc.
And existing flavoring mainly constantly changes for color, smell and taste, all relatively weak in health care, how to make people at food seasoning, tune can be carried out to qi and blood and negative and positive and mend.
Summary of the invention
In order to overcome the defect of above-mentioned prior art, the invention provides a kind of Fish Filets in Hot Chili Oil flavoring with nourishing function and preparation method thereof, its objective is and make people by eating flavoring, reaching the effect nourished the body.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is:
There is a Fish Filets in Hot Chili Oil flavoring for nourishing function, it is characterized in that: comprise following weight component composition:
Ginger 10-20 part, sesame oil 20-30 part, dried radish 100-200 part, Radix Codonopsis 10-20 part, Radix Angelicae Sinensis 10-20 part, fruit of Chinese wolfberry 5-20 part, Radix Glycyrrhizae 5-10 part, Chinese yam 20-30 part, date 5-20 part, capsicum 50-100 part, bean cotyledon 30-50 part, salt 10-20 part.
There is a Fish Filets in Hot Chili Oil flavoring for nourishing function, comprise following weight component composition:
Ginger 15 parts, sesame oil 20 parts, dried radish 200 parts, Radix Codonopsis 10 parts, Radix Angelicae Sinensis 10 parts, the fruit of Chinese wolfberry 15 parts, 5 parts, Radix Glycyrrhizae, Chinese yam 20 parts, 10 parts, date, 100 parts, capsicum, bean cotyledon 50 parts, salt 20 parts.
There is a preparation method for the Fish Filets in Hot Chili Oil flavoring of nourishing function, comprise the steps:
(1) mark takes raw material by weight, ginger is ground to 300 orders; Radix Codonopsis, Chinese angelica slicing; Chinese yam is diced;
(2) get 300 parts of water and be heated to 90 DEG C-100 DEG C, and add Radix Codonopsis, Radix Angelicae Sinensis and capsicum, continuous heating 10-30 minute, filter, get juice;
(3) sesame oil is heated to 60 DEG C-80 DEG C, puts into ginger, dried radish and bean cotyledon and to stir-fry 3-5 minute;
(4) sesame oil step (3) prepared, ginger, dried radish and bean cotyledon, put into the juice that step (2) obtains, and add date, Chinese yam, the fruit of Chinese wolfberry, Radix Glycyrrhizae and salt, be heated to 85 DEG C-90 DEG C, continue 10 minutes, be then cooled to 30 DEG C, encapsulation.
Radix Codonopsis in described step (2), Radix Angelicae Sinensis and capsicum are encapsulated in gauze bag, and after heating, Radix Codonopsis, Radix Angelicae Sinensis and capsicum are pulled out by gauze bag.
Also be included in step (4) and add anticorrisive agent, described anticorrisive agent is potassium sorbate.
The present invention has the following advantages:
1, in Fish Filets in Hot Chili Oil flavoring of the present invention with ginger, sesame oil, dried radish (or root-mustard, auricularia auriculajudae etc.) capsicum and bean cotyledon for primary raw material, ensure that original local flavor, taste is aromatic thick, add Radix Codonopsis, Radix Angelicae Sinensis, and be aided with date, Chinese yam, the fruit of Chinese wolfberry, Radix Glycyrrhizae, by the preparation method of uniqueness, not only original nutritional labeling can be kept, people eat for a long time simultaneously, have effect of tonifying Qi.
2, preparation method of the present invention is simple, utilizes gauze by Radix Codonopsis, Radix Angelicae Sinensis and capsicum encapsulation, is pulled out after poach, ensure that the mouthfeel of flavoring, date, Chinese yam, the fruit of Chinese wolfberry, Radix Glycyrrhizae are joined in flavoring simultaneously, not only there is health care, and add the fillings of flavoring.
Detailed description of the invention
Below by embodiment, the present invention is described further:
Embodiment 1
There is a Fish Filets in Hot Chili Oil flavoring for nourishing function, comprise following weight component composition:
Ginger 10-20 part, sesame oil 20-30 part, dried radish 100-200 part, Radix Codonopsis 10-20 part, Radix Angelicae Sinensis 10-20 part, fruit of Chinese wolfberry 5-20 part, Radix Glycyrrhizae 5-10 part, Chinese yam 20-30 part, date 5-20 part, capsicum 50-100 part, bean cotyledon 30-50 part, salt 10-20 part.
Its preparation method:
(1) mark takes raw material by weight, ginger is ground to 300 orders; Radix Codonopsis, Chinese angelica slicing; Chinese yam is diced;
(2) get 300 parts of water and be heated to 90 DEG C-100 DEG C, and add Radix Codonopsis, Radix Angelicae Sinensis and capsicum, continuous heating 10-30 minute, filter, get juice; Radix Codonopsis, Radix Angelicae Sinensis and capsicum are encapsulated in gauze bag, and after heating, Radix Codonopsis, Radix Angelicae Sinensis and capsicum are pulled out by gauze bag;
(3) sesame oil is heated to 60 DEG C-80 DEG C, puts into ginger, dried radish and bean cotyledon and to stir-fry 3-5 minute;
(4) sesame oil step (3) prepared, ginger, dried radish and bean cotyledon, put into the juice that step (2) obtains, and add date, Chinese yam, the fruit of Chinese wolfberry, Radix Glycyrrhizae and salt, be heated to 85 DEG C-90 DEG C, continue 10 minutes, be then cooled to 30 DEG C, encapsulation.
In step (4), add anticorrisive agent, described anticorrisive agent is potassium sorbate.
Embodiment 2
There is a Fish Filets in Hot Chili Oil flavoring for nourishing function, comprise following weight component composition:
Ginger 15 parts, sesame oil 20 parts, dried radish 200 parts, Radix Codonopsis 10 parts, Radix Angelicae Sinensis 10 parts, the fruit of Chinese wolfberry 15 parts, 5 parts, Radix Glycyrrhizae, Chinese yam 20 parts, 10 parts, date, 100 parts, capsicum, bean cotyledon 50 parts, salt 20 parts.
Its preparation method is with embodiment 1.
Embodiment 3
There is a Fish Filets in Hot Chili Oil flavoring for nourishing function, comprise following weight component composition:
Ginger 10 parts, sesame oil 30 parts, dried radish 100 parts, Radix Codonopsis 20 parts, Radix Angelicae Sinensis 15 parts, the fruit of Chinese wolfberry 20 parts, 8 parts, Radix Glycyrrhizae, Chinese yam 25 parts, 10 parts, date, 80 parts, capsicum, bean cotyledon 20 parts, salt 15 parts.
Its preparation method is with embodiment 1.
Embodiment 4
There is a Fish Filets in Hot Chili Oil flavoring for nourishing function, comprise following weight component composition:
Ginger 20 parts, sesame oil 25 parts, dried radish 150 parts, Radix Codonopsis 15 parts, Radix Angelicae Sinensis 20 parts, the fruit of Chinese wolfberry 5 parts, 5 parts, Radix Glycyrrhizae, Chinese yam 20 parts, 10 parts, date, 100 parts, capsicum, bean cotyledon 30 parts, salt 10 parts.
Its preparation method is with embodiment 1.
Embodiment 5
There is a Fish Filets in Hot Chili Oil flavoring for nourishing function, comprise following weight component composition:
Ginger 15 parts, sesame oil 30 parts, dried radish 100 parts, Radix Codonopsis 20 parts, Radix Angelicae Sinensis 8 parts, the fruit of Chinese wolfberry 10 parts, 10 parts, Radix Glycyrrhizae, Chinese yam 30 parts, 20 parts, date, 100 parts, capsicum, bean cotyledon 40 parts, salt 15 parts.
Its preparation method is with embodiment 1.
Claims (5)
1. there is a Fish Filets in Hot Chili Oil flavoring for nourishing function, it is characterized in that: comprise following weight component composition:
Ginger 10-20 part, sesame oil 20-30 part, dried radish 100-200 part, Radix Codonopsis 10-20 part, Radix Angelicae Sinensis 10-20 part, fruit of Chinese wolfberry 5-20 part, Radix Glycyrrhizae 5-10 part, Chinese yam 20-30 part, date 5-20 part, capsicum 50-100 part, bean cotyledon 30-50 part, salt 10-20 part.
2. a kind of Fish Filets in Hot Chili Oil flavoring with nourishing function according to claim 1, is characterized in that: comprise following weight component composition:
Ginger 15 parts, sesame oil 20 parts, dried radish 200 parts, Radix Codonopsis 10 parts, Radix Angelicae Sinensis 10 parts, the fruit of Chinese wolfberry 15 parts, 5 parts, Radix Glycyrrhizae, Chinese yam 20 parts, 10 parts, date, 100 parts, capsicum, bean cotyledon 50 parts, salt 20 parts.
3. a kind of preparation method with the Fish Filets in Hot Chili Oil flavoring of nourishing function according to claim 1, is characterized in that: comprise the steps:
(1) mark takes raw material by weight, ginger is ground to 300 orders; Radix Codonopsis, Chinese angelica slicing; Chinese yam is diced;
(2) get 300 parts of water and be heated to 90 DEG C-100 DEG C, and add Radix Codonopsis, Radix Angelicae Sinensis and capsicum, continuous heating 10-30 minute, filter, get juice;
(3) sesame oil is heated to 60 DEG C-80 DEG C, puts into ginger, dried radish and bean cotyledon and to stir-fry 3-5 minute;
(4) sesame oil step (3) prepared, ginger, dried radish and bean cotyledon, put into the juice that step (2) obtains, and add date, Chinese yam, the fruit of Chinese wolfberry, Radix Glycyrrhizae and salt, be heated to 85 DEG C-90 DEG C, continue 10 minutes, be then cooled to 30 DEG C, encapsulation.
4. a kind of preparation method with the Fish Filets in Hot Chili Oil flavoring of nourishing function according to claim 3, it is characterized in that: the Radix Codonopsis in described step (2), Radix Angelicae Sinensis and capsicum are encapsulated in gauze bag, after heating, Radix Codonopsis, Radix Angelicae Sinensis and capsicum are pulled out by gauze bag.
5. a kind of preparation method with the Fish Filets in Hot Chili Oil flavoring of nourishing function according to claim 3, it is characterized in that: be also included in step (4) and add anticorrisive agent, described anticorrisive agent is potassium sorbate.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510709546.9A CN105211815A (en) | 2015-10-28 | 2015-10-28 | A kind of Fish Filets in Hot Chili Oil flavoring with nourishing function and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510709546.9A CN105211815A (en) | 2015-10-28 | 2015-10-28 | A kind of Fish Filets in Hot Chili Oil flavoring with nourishing function and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1640318A (en) * | 2004-01-12 | 2005-07-20 | 刘玉峰 | Intelligence-nourishing delicious fish and its preparing method |
| CN102058077A (en) * | 2010-11-26 | 2011-05-18 | 辛保山 | Condiment for fish filets in hot chilli oil |
| CN103355627A (en) * | 2012-03-28 | 2013-10-23 | 常熟市汇康食品厂 | Special seasoning for boiled fish |
-
2015
- 2015-10-28 CN CN201510709546.9A patent/CN105211815A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1640318A (en) * | 2004-01-12 | 2005-07-20 | 刘玉峰 | Intelligence-nourishing delicious fish and its preparing method |
| CN102058077A (en) * | 2010-11-26 | 2011-05-18 | 辛保山 | Condiment for fish filets in hot chilli oil |
| CN103355627A (en) * | 2012-03-28 | 2013-10-23 | 常熟市汇康食品厂 | Special seasoning for boiled fish |
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Application publication date: 20160106 |