CN105455093A - Flavoring for stewing fish - Google Patents
Flavoring for stewing fish Download PDFInfo
- Publication number
- CN105455093A CN105455093A CN201510791497.8A CN201510791497A CN105455093A CN 105455093 A CN105455093 A CN 105455093A CN 201510791497 A CN201510791497 A CN 201510791497A CN 105455093 A CN105455093 A CN 105455093A
- Authority
- CN
- China
- Prior art keywords
- flavoring
- fish
- matelote
- pot
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title abstract description 36
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 3
- 235000008397 ginger Nutrition 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 244000246386 Mentha pulegium Species 0.000 claims description 2
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 2
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 229910052736 halogen Inorganic materials 0.000 claims description 2
- 150000002367 halogens Chemical class 0.000 claims description 2
- 235000001050 hortel pimenta Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 13
- 239000000463 material Substances 0.000 abstract description 8
- 235000013555 soy sauce Nutrition 0.000 abstract 2
- KMZHZAAOEWVPSE-UHFFFAOYSA-N 2,3-dihydroxypropyl acetate Chemical compound CC(=O)OCC(O)CO KMZHZAAOEWVPSE-UHFFFAOYSA-N 0.000 abstract 1
- 240000002234 Allium sativum Species 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 abstract 1
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 abstract 1
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 241000287828 Gallus gallus Species 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 239000000571 coke Substances 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract 1
- 235000013923 monosodium glutamate Nutrition 0.000 abstract 1
- 239000004223 monosodium glutamate Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000012424 soybean oil Nutrition 0.000 abstract 1
- 239000003549 soybean oil Substances 0.000 abstract 1
- 235000021419 vinegar Nutrition 0.000 abstract 1
- 239000000052 vinegar Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 208000006673 asthma Diseases 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 206010012289 Dementia Diseases 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical group [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000005556 hormone Substances 0.000 description 2
- 229940088597 hormone Drugs 0.000 description 2
- 230000001631 hypertensive effect Effects 0.000 description 2
- 230000002757 inflammatory effect Effects 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- 241000252233 Cyprinus carpio Species 0.000 description 1
- 208000020401 Depressive disease Diseases 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241001596950 Larimichthys crocea Species 0.000 description 1
- 241001274979 Selenotoca multifasciata Species 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 241000607056 Stenodus leucichthys Species 0.000 description 1
- 241000404975 Synchiropus splendidus Species 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001088 anti-asthma Effects 0.000 description 1
- 230000000320 anti-stroke effect Effects 0.000 description 1
- 239000000924 antiasthmatic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 241001233037 catfish Species 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000001508 eye Anatomy 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 208000024714 major depressive disease Diseases 0.000 description 1
- 201000003995 melancholia Diseases 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000008844 regulatory mechanism Effects 0.000 description 1
- 230000015330 renal sodium excretion Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a flavoring for stewing fish, and belongs to the field of food. The flavoring is made from 45.5g of soybean oil, 14.5g of sugar coke, 0.2g of Chinese prickly ash, 12.5g of salt, 3.5g of monosodium glutamate, 2.8g chicken extract, 12g of mature vinegar, 2.2g of acetin, 3g of dark soy sauce, 24.3g of soy sauce, 1g of liquor, 12g of garlic, 7g of fresh ginger, 3.5g of cayenne pepper, and 1g of aniseed. The flavoring for stewing fish contains a variety of components in proper content, so that the stewed fish is delicious; and the flavoring employs simple materials and is easy to use.
Description
Technical field
The invention belongs to field of food, relate to a kind of flavoring, especially a kind of matelote flavoring.
Background technology
Fish is not only nutritious, and tasty.What ancients had " taste of fish is the taste of hundred tastes, has eaten fish, and hundred tastes are tasteless " says.Ancestor's coinage, just " fresh " word is attributed to " fish " portion, and does not enter "flesh" (nonproductive construction) portion, fish is used as the superfine product of " fresh ", therefore, fish always becomes the food that people like.Fish is delicious flavour not only, also has plurality of health care functions to human body.Concrete function has:
1, the anti-melancholy of fish is eaten
Scientist points out, the U.S. has the crowd of 5% to suffer from more serious melancholia, and Japanese suffers from and hypochondriacally compared with severe psychiatric is only 0.1%, is American 1/50.Research shows, in the eating habit that above-mentioned difference follows two countries different, how much relevant ichthyophagy is.Research finds, have a kind of special aliphatic acid in fish body, it is relevant with " the happy hormone " in human brain.It has alleviates the effect such as stress, balance mood.Do not eat fish or eat the people of fish less, " happy hormone " level is often lower, and American seldom eats fish, and thus melancholiac people is just many.
2, the anti-asthma of fish is eaten
As the saying goes: " sashimi (raw fish) fire, the raw phlegm of meat ", thus for a long time, many people are considered as a major reason of initiation asthma eating fish, so abstain to eat fish always.But relevant expert studies discovery recently, often eat fish fresh a bit, not only harmless to asthma patient, and be of value to the outbreak of prevention of asthma disease.Why eat the outbreak that fresh fish can reduce asthma? because unrighted acid contained in the fresh flesh of fish can stop or reduce the generation of inflammatory mediator in human body, and the outbreak of asthma is closely-related with the release of inflammatory mediator just.In addition, unrighted acid also has certain effect alleviating bronchitis, thus contributes to the generation of prevention of asthma disease, recurs or alleviate the symptom degree of asthma.
3, fish is eaten few dull-witted
Canada scientist is by finding the research suffering from patients of senile dementia and healthy old men, in healthy old men blood, the composition of DHA aliphatic acid is far above the old man of dementia, the few 30%-40% of content average specific healthy old men of DHA in the blood of performance has dementia symptom person.Scientist thinks, DHA is brain cell activity and the required nutriment that maintains vigour, and it contributes to improving neural information transmission, strengthening thinking and memory capability.Therefore, the elderly eats fish more, can reduce the generation of dementia.
4, fish is eaten anti-stroke
Scientist, by comparing discovery, is both developed country, and the people that Japan suffers stroke is significantly less than some countries of European and American areas, and reason is that Japanese food fish is more.Eat fish more and have protective effect to cardiovascular and cerebrovascular.Research shows, the protein in diet, the composition of sulfur-containing amino acid are higher, then the hypertensive incidence of disease is lower.Fish protein contains abundant egg amino acid and taurine, is all sulfur-containing amino acid, and it can affect the regulation mechanism of blood pressure, and renal sodium excretion amount is increased, thus suppresses sodium salt on the impact of blood pressure, reduces the hypertensive incidence of disease.Expert advice, one of effective ways of the elderly's prevention cardiovascular and cerebrovascular diseases are exactly take three or four grams of fish oil every day.
5, fish is eaten anti-aging
Germany has the very famous chancellor in position to be Bismarck in history, and he eats and drinks immoderately all the year round, again excessive smoking, he 68 years old time, health is weak unbearably, and the wrinkle of whole face, eyeball muddiness is unglazed, is waving to him as Death.He had listened doctor afterwards, and every day eats catfish, and soon, miracle has occurred: his skin is ruddy, eyes bright, energetic, lived by 83 years old healthily always.
The kind of fish is a lot, and main inconnu comprises carp, grass carp, crucian, mandarin fish etc., and fish comprises yellow croaker, hairtail, butterfish etc.They all have fine and tender taste deliciousness, nutritious feature, are the good sources of some vitamins, mineral matter.
Flesh of fish delicious flavour, no matter be eat meat or make soup, all clear fresh good to eat, induce one appetite, is than preferable food in people's diet.Usually can add during people's matelote meat and adjust leaf material to carry out seasoning, but the more difficult assurance of the addition of various flavoring, and the flesh of fish taste stewed is not delicious, have impact on the appetite of people, is unfavorable for that people's is healthy.Meanwhile, due to the quickening of people's rhythm of life, people do not have time enough to go constantly to study the suitableeest addition of various flavoring yet.
By retrieval, do not find patent publication us related with the present patent application.
Summary of the invention
For the deficiency that prior art exists, the present invention seeks to be to provide a kind of matelote flavoring, flavoring is selected materials simply, easy to use, delicious flavour and nutritious.
To achieve these goals, the present invention realizes by the following technical solutions: a kind of matelote flavoring, and this flavoring is prepared from by following raw material:
Further, described soya-bean oil is ripe soya-bean oil.
Further, described aniseed is any one or several mixture in Chinese anise, halogen cassia bark, peppermint, ginger peel and basyleave.
By food materials about the 1500g of ready food fish, clean and put into pot; In pot, put into the water of about 500ml, then pour in pot by ready matelote flavoring, lid pot is lighted a fire, and after big fire is boiled by water, then slow fire burning is edible after 17-25 minute.
Beneficial effect of the present invention:
1, contain various ingredients in matelote meat flavoring of the present invention, made the delicious flavour of the flesh of fish stewed out by the content of each component;
2, matelote meat flavoring of the present invention is selected materials simply, easy to use.
Detailed description of the invention
The technological means realized for making the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with detailed description of the invention, setting forth the present invention further.
Embodiment 1
A kind of matelote flavoring, this flavoring is prepared from by following raw material:
By food materials about the 1500g of ready food fish, clean and put into pot; In pot, put into the water of about 500ml, then pour in pot by ready matelote flavoring, lid pot is lighted a fire, and after big fire is boiled by water, then slow fire to burn after 17 minutes i.e. edible.
Embodiment 2
A kind of matelote flavoring, this flavoring is prepared from by following raw material:
By food materials about the 1500g of ready food fish, clean and put into pot; In pot, put into the water of about 500ml, then pour in pot by ready matelote flavoring, lid pot is lighted a fire, and after big fire is boiled by water, then slow fire to burn after 25 minutes i.e. edible.
Embodiment 3
A kind of matelote flavoring, this flavoring is prepared from by following raw material:
By food materials about the 1500g of ready food fish, clean and put into pot; In pot, put into the water of about 500ml, then pour in pot by ready matelote flavoring, lid pot is lighted a fire, and after big fire is boiled by water, then slow fire to burn after 20 minutes i.e. edible.
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 (3)
1. a matelote flavoring, is characterized in that, this flavoring is prepared from by following raw material:
2. a kind of matelote flavoring as claimed in claim 1, it is characterized in that, described soya-bean oil is ripe soya-bean oil.
3. a kind of matelote flavoring as claimed in claim 1, is characterized in that, described aniseed is any one or several mixture in Chinese anise, halogen cassia bark, peppermint, ginger peel and basyleave.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510791497.8A CN105455093A (en) | 2015-11-18 | 2015-11-18 | Flavoring for stewing fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510791497.8A CN105455093A (en) | 2015-11-18 | 2015-11-18 | Flavoring for stewing fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105455093A true CN105455093A (en) | 2016-04-06 |
Family
ID=55593651
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510791497.8A Pending CN105455093A (en) | 2015-11-18 | 2015-11-18 | Flavoring for stewing fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105455093A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174372A (en) * | 2016-07-27 | 2016-12-07 | 梁建 | Flavouring agent |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103876089A (en) * | 2012-12-19 | 2014-06-25 | 天津市兰氏调味品有限公司 | Composite seasoning for stewing fish meat |
-
2015
- 2015-11-18 CN CN201510791497.8A patent/CN105455093A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876089A (en) * | 2012-12-19 | 2014-06-25 | 天津市兰氏调味品有限公司 | Composite seasoning for stewing fish meat |
| 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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174372A (en) * | 2016-07-27 | 2016-12-07 | 梁建 | Flavouring agent |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20100121035A (en) | The way to make yaksun food, the food good for health | |
| KR101274254B1 (en) | Method for Preparing of Meat Stock and Samgyetang Using Loess Water | |
| KR101319101B1 (en) | Oddless soup for rice noodle using oriental medicinal herbs and manufacturing method thereof | |
| KR101304609B1 (en) | Pig rice soup manufacture method | |
| CN104286272A (en) | Application of dendrobium candidum flowers and tea leaf product thereof | |
| CN105325916A (en) | Residue spicy grilled fish and processing technology thereof | |
| KR102206681B1 (en) | Preparing method of pork and rice soup | |
| KR102420110B1 (en) | Eel soup and manufacturing for therof | |
| KR101443113B1 (en) | The making method globefish and herb cine and mushroom soup | |
| KR101280873B1 (en) | Manufacturing method of jujube soybean paste | |
| CN105249294A (en) | Chinese pepper flavored grilled fish and processing technology thereof | |
| KR20220011766A (en) | Method for cooking kimchi sundae soup | |
| KR100666342B1 (en) | Health Supplement Seasoning and Manufacturing Method | |
| CN105455093A (en) | Flavoring for stewing fish | |
| KR101122427B1 (en) | The frog soup | |
| KR102103222B1 (en) | Tteokgalbi using beef and eel | |
| CN105595344A (en) | Making method of health-care burdock food | |
| CN111387419A (en) | Raw cabbage shred soup noodles and making method thereof | |
| KR101472871B1 (en) | Heuk dakgalbi | |
| KR102022777B1 (en) | Manufacturing method of source composition for rice cake | |
| KR101288626B1 (en) | The chogye-noodle and manufacturing method thereof | |
| CN106722711A (en) | A kind of convenience type acid bamboo shoot duck soup seasoning and preparation method thereof | |
| KR100555218B1 (en) | Roasted sulfur duck hot pot | |
| CN102599461A (en) | Fish stewing condiment and preparation method thereof | |
| CN105029325A (en) | Potato flour seasoning base material and preparation process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Pei Changhe Document name: Notification of Passing Examination on Formalities |
|
| DD01 | Delivery of document by public notice | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160406 |
|
| RJ01 | Rejection of invention patent application after publication |