CN105685575A - Red oil and spicy water fish seasoning - Google Patents
Red oil and spicy water fish seasoning Download PDFInfo
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- CN105685575A CN105685575A CN201410678101.4A CN201410678101A CN105685575A CN 105685575 A CN105685575 A CN 105685575A CN 201410678101 A CN201410678101 A CN 201410678101A CN 105685575 A CN105685575 A CN 105685575A
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Abstract
The invention provides a red oil and spicy water fish seasoning. The seasoning is prepared through selecting reasonable matching of broad bean paste, Chinese prickly ash, capsicum and picked pepper and mixing with other food materials as auxiliary materials, is spicy, fresh and delicious, and has overflowing delicate smell. Red oil and spicy water fish boiled by using the seasoning has the characteristics of fine and tender meat, pungent taste, much oil, dense smell, light spicy and not greasy mouthfeel, and smooth, tender and yellow fillets. The seasoning is simple to use, allows the delicious red oil and spicy water fish to be cooked by cooks unable to cook the red oil and spicy water fish within a short time, and can realize large scale promotion.
Description
Technical field
The present invention relates to fish flavoring agent technical field, particularly relate to a kind of chilli oil perfume fish flavoring agent。
Background technology
The flesh of fish, rich in the multiple nutritional components such as unsaturated fatty acid, trace element, there are some researches show, frequent edible flesh has effect of defying age, skin care, and tumor also has certain preventive and therapeutic effect；The flesh of fish is the good food of cardiovascular patient；For the people of asthenic body, inappetence, the flesh of fish can also whet the appetite, nourish。
Along with the raising of people's living standard, the mouthfeel of fish is required more and more higher by a person sponging on an aristocrat。At present。It is all restaurant that a person sponging on an aristocrat tastes the perfume fish of orthodox school, but the dispensing in each restaurant is different, and sensory difference is also relatively larger。And it is sufficiently complex to make perfume fish process, preparatory process does, and the operating time is long, and the raw material needed is many and assorted, and general family is not easy to get all the ready。On the whole, current perfume fish technology is mainly reflected in individuation, it is difficult to realize spread。Therefore, develop a can the perfume fish flavoring agent of spread very necessary。
Summary of the invention
It is an object of the invention to provide a kind of chilli oil perfume fish flavoring agent。
The present invention is achieved through the following technical solutions:
When without specified otherwise, the present invention is all with parts by weight。
A kind of chilli oil perfume fish flavoring agent, is prepared by following raw material:
Vegetable oil 20-22 part；Semen Sojae Preparatum 25-27 part；Fructus Capsici 11-12 part；Bulbus Allii 7-9 part；Edible salt 4-6 part；Bubble green pepper 2-3 part；Old ginger 5-7 part；Chicken essence 2-3 part；Sodium glutamate 2.5-3.5 part；Pericarpium Zanthoxyli 0.6-0.85；White sugar 1-2 part；Spice 0.5-0.7 part。
Described spice is that anise, Fructus Foeniculi, Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi) are with 30-34:20-30:15-30:15-18(mass percent) pulverized 10 mesh sieves and formed after mixing。
The preparation method of a kind of chilli oil perfume fish flavoring agent, is undertaken by following operating procedure:
1) oil is heated into the deep fat of 120-130 DEG C, in described deep fat, adds Semen Sojae Preparatum, bubble green pepper, edible salt, old ginger, Bulbus Allii, white sugar, stir-fry；Make oil boiling 5-6 minute, add Fructus Capsici, Pericarpium Zanthoxyli, stir-fry one minute, Guan Huo, prepare first part of product；
2) in first part of product, add chicken essence, sodium glutamate, spice, stir, off the pot, the chilli oil perfume fish flavoring agent of the present invention of system。
The time that described oil temperature arrives is determined according to frying pan and practical situation。
Must add by uniform, the dispersion group of having avoided material in order when adding other raw materials after the boiling of described wet feed。
The little boiling ability blanking of panful must be had in pot before described quick stirring neutralization blanking。
Described every pot fried after must remove rapidly the residue in clean pot, just can carry out next pot of parch, if the Ba Bixu water that occurs being burned uses after again cleaning。
Technique effect:
The present invention provides a kind of chilli oil perfume fish flavoring agent, selects Semen Sojae Preparatum, Pericarpium Zanthoxyli and Fructus Capsici, steeps the reasonably combined of green pepper, is aided with other food materials and prepares, and spicy fresh perfume (or spice), delicate fragrance overflows。The chilli oil perfume fish cooked by the present invention, fine and tender taste, its taste Oleum Sesami is many, and fragrance is strong, and micro-peppery oiliness, fillet are smooth light yellow。Using method of the present invention is simple, and the cooker that will not make chilli oil perfume fish also can cook the chilli oil perfume fish of delicious food at short notice, it is possible to achieve spread。Preparation technology of the present invention is simple, is suitable for large-scale production。
Detailed description of the invention
Embodiment 1
Dispensing:
Vegetable oil 20 parts；Semen Sojae Preparatum 25 parts；11 parts of Fructus Capsici；7 parts of Bulbus Allii；Edible salt 4 parts；Bubble green pepper 2 parts；Old ginger 5 parts；Chicken essence 2 parts；Sodium glutamate 2.5 parts；0.6 part of Pericarpium Zanthoxyli；White sugar 1 part；Spice 0.5 part。
Described spice is that anise, Fructus Foeniculi, Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi) are with 30:20:15:15(mass percent) pulverized 10 mesh sieves and formed after mixing。
Undertaken by following operating procedure:
1) oil is heated into the deep fat of 120 DEG C, in described deep fat, adds Semen Sojae Preparatum, bubble green pepper, edible salt, old ginger, Bulbus Allii, white sugar, stir-fry；Make oil boiling 5 minutes, add Fructus Capsici, Pericarpium Zanthoxyli, stir-fry one minute, Guan Huo, prepare first part of product；
2) in first part of product, add chicken essence, sodium glutamate, spice, stir, off the pot, the chilli oil perfume fish flavoring agent of the present invention of system。
Physical and chemical index: the chilli oil perfume fish flavoring agent that the present invention prepares, through detection, moisture, Sal, acid value, peroxide value, total arsenic, lead, aflatoxin B1Deng all meeting hygiology relevant criterion。
Embodiment 2
Dispensing:
Vegetable oil 22 parts；Semen Sojae Preparatum 27 parts；12 parts of Fructus Capsici；9 parts of Bulbus Allii；Edible salt 6 parts；Bubble green pepper 3 parts；Old ginger 7 parts；Chicken essence 3 parts；Sodium glutamate 3.5 parts；0.85 part of Pericarpium Zanthoxyli；White sugar 1 part；Spice 0.7 part。
Described spice is that anise, Fructus Foeniculi, Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi) are with 34:30:30:18(mass percent) pulverized 10 mesh sieves and formed after mixing。
Undertaken by following operating procedure:
1) oil is heated into the deep fat of 130 DEG C, in described deep fat, adds Semen Sojae Preparatum, bubble green pepper, edible salt, old ginger, Bulbus Allii, white sugar, stir-fry；Make oil boiling 6 minutes, add Fructus Capsici, Pericarpium Zanthoxyli, stir-fry one minute, Guan Huo, prepare first part of product；
2) in first part of product, add chicken essence, sodium glutamate, spice, stir, off the pot, the chilli oil perfume fish flavoring agent of the present invention of system。
Physical and chemical index: the chilli oil perfume fish flavoring agent that the present invention prepares, through detection, moisture, Sal, acid value, peroxide value, total arsenic, lead, aflatoxin B1Deng all meeting hygiology relevant criterion。
Embodiment 3
Dispensing:
Vegetable oil 21 parts；Semen Sojae Preparatum 26 parts；11 parts of Fructus Capsici；8 parts of Bulbus Allii；Edible salt 5 parts；Bubble green pepper 3 parts；Old ginger 6 parts；Chicken essence 3 parts；Sodium glutamate 3 parts；0.7 part of Pericarpium Zanthoxyli；White sugar 1 part；Spice 0.6 part。
Described spice is that anise, Fructus Foeniculi, Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi) are with 32:25:25:17(mass percent) pulverized 10 mesh sieves and formed after mixing。
Undertaken by following operating procedure:
1) oil is heated into the deep fat of 125 DEG C, in described deep fat, adds Semen Sojae Preparatum, bubble green pepper, edible salt, old ginger, Bulbus Allii, white sugar, stir-fry；Make oil boiling 5 minutes, add Fructus Capsici, Pericarpium Zanthoxyli, stir-fry one minute, Guan Huo, prepare first part of product；
2) in first part of product, add chicken essence, sodium glutamate, spice, stir, off the pot, the chilli oil perfume fish flavoring agent of the present invention of system。
Physical and chemical index: the chilli oil perfume fish flavoring agent that the present invention prepares, through detection, moisture, Sal, acid value, peroxide value, total arsenic, lead, aflatoxin B1Deng all meeting hygiology relevant criterion。
Respectively in Wuhan, Xi'an, Chongqing, Changsha and each random investigation 100 people in city, 5, Chengdu, chilli oil perfume fish flavoring agent fragrance, color and luster and mouthfeel prepared by embodiment 3 carry out scoring respectively evaluate: extremely enjoy a lot to be 5 points, like being 4 points, it is generally 3 points, not liking is 2 points, and extremely not liking is 1 point。
Average mark statistics is as follows:
| Fragrance | Color and luster | Mouthfeel | |
| Wuhan | 4.5 | 4.6 | 4.7 |
| Changsha | 4.5 | 4.8 | 4.6 |
| Xi'an | 4.8 | 4.6 | 4.7 |
| Chengdu | 4.5 | 4.8 | 4.7 |
| Chongqing | 4.7 | 4.5 | 4.9 |
Statistical result showed, the chilli oil perfume fish flavoring agent provided by the invention chilli oil perfume fish for cooking, in Wuhan, Changsha, Xi'an, Chengdu and Chongqing all obtain good evaluation, its fragrance, color and luster and mouthfeel are obtained for the accreditation of a most of person sponging on an aristocrat, it is possible to achieve spread。
The explanation of above example is only intended to help to understand method and the core concept thereof of the present invention。It should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention, it is also possible to the present invention carries out some improvement and modification, these improve and modify in the protection domain also falling into the claims in the present invention。Raw material used in the present invention is all commercially available prod。
Claims (5)
1. a chilli oil perfume fish flavoring agent, is prepared by following raw material:
Vegetable oil 20-22 part；Semen Sojae Preparatum 25-27 part；Fructus Capsici 11-12 part；Bulbus Allii 7-9 part；Edible salt 4-6 part；Bubble green pepper 2-3 part；Old ginger 5-7 part；Chicken essence 2-3 part；Sodium glutamate 2.5-3.5 part；Pericarpium Zanthoxyli 0.6-0.85 part；White sugar 1-2 part；Spice 0.5-0.7 part。
2. perfume fish flavoring agent as claimed in claim 1, it is characterised in that prepared by following raw material: vegetable oil 21 parts；Semen Sojae Preparatum 26 parts；11 parts of Fructus Capsici；8 parts of Bulbus Allii；Edible salt 5 parts；Bubble green pepper 3 parts；Old ginger 6 parts；Chicken essence 3 parts；Sodium glutamate 3 parts；0.7 part of Pericarpium Zanthoxyli；White sugar 1 part；Spice 0.6 part。
3. perfume fish flavoring agent as claimed in claim 1, it is characterised in that: described spice be that anise, Fructus Foeniculi, Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi) form pulverizing 10 mesh sieves after 30-34:20-30:15-30:15-18 mixing, by percentage to the quality。
4. perfume fish flavoring agent as claimed in claim 2, it is characterised in that: described spice be that anise, Fructus Foeniculi, Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi) form pulverizing 10 mesh sieves after 30-34:20-30:15-30:15-18 mixing, by percentage to the quality。
5. perfume fish flavoring agent as claimed in claim 4, it is characterised in that: described spice be that anise, Fructus Foeniculi, Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi) form pulverizing 10 mesh sieves after 32:25:25:17 mixing, by percentage to the quality。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410678101.4A CN105685575A (en) | 2014-11-24 | 2014-11-24 | Red oil and spicy water fish seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410678101.4A CN105685575A (en) | 2014-11-24 | 2014-11-24 | Red oil and spicy water fish seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105685575A true CN105685575A (en) | 2016-06-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410678101.4A Pending CN105685575A (en) | 2014-11-24 | 2014-11-24 | Red oil and spicy water fish seasoning |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072445A (en) * | 2016-06-23 | 2016-11-09 | 苏亮亮 | A kind of spicy chilli oil perfume (or spice) sauce |
-
2014
- 2014-11-24 CN CN201410678101.4A patent/CN105685575A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 龚伟824: "杂酱面佐料", 《百度文库》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072445A (en) * | 2016-06-23 | 2016-11-09 | 苏亮亮 | A kind of spicy chilli oil perfume (or spice) sauce |
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Application publication date: 20160622 |
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