CN106307430A - Stewed fish seasoner - Google Patents
Stewed fish seasoner Download PDFInfo
- Publication number
- CN106307430A CN106307430A CN201610746477.3A CN201610746477A CN106307430A CN 106307430 A CN106307430 A CN 106307430A CN 201610746477 A CN201610746477 A CN 201610746477A CN 106307430 A CN106307430 A CN 106307430A
- Authority
- CN
- China
- Prior art keywords
- parts
- vegetable oil
- rice wine
- citri reticulatae
- seasoner
- 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 11
- 235000019991 rice wine Nutrition 0.000 claims abstract description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims description 13
- 235000013355 food flavoring agent Nutrition 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 8
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 240000002234 Allium sativum Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 1
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 1
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000021222 fish soup Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a stewed fish seasoner. Calculated according to the parts by weight, the seasoner is prepared from 20-40 parts of vegetable oil, 2-4 parts of fennel, 4-6 parts of garlic, 2-4 parts of Chinese yam, 2-4 parts of pepper, 4-6 parts of onion, 3-5 parts of pericarpium citri reticulatae, 2-4 parts of aniseed, and 4-6 parts of rice wine. The seasoner, which has a rational component ratio, is easy to use and can remove the fishy smell and make the fish more delicious.
Description
Technical field
The present invention relates to condiment field, in particular to a kind of matelote flavouring agent.
Background technology
Fish is a kind of food that people like very much, not only delicious flavour, and has health-care effect, and fish has multiple culinary art
Method, but China the most traditional surely belong to matelote, but matelote needs to prepare multiple dispensing, and to various dispensing proportions
Requiring strict, should remove the fishy smell of fish, keep the deliciousness of fish again, at present, commercially available matelote flavouring agent often masks fish
Delicate flavour, or the fishy smell of fish can not be removed, for above-mentioned drawback, the present invention selects multiple to go the fresh-keeping Fructus Anisi Stellati of raw meat as former
Material, develops a kind of matelote flavouring agent, selects materials conveniently, be suitable for oneself making, preferable practicality in the present invention；It is cooked
Cheng Zhong, moreover it is possible to effectively remove raw meat, there is spleen benefiting and stimulating the appetite, appetite stimulator simultaneously, the effect of facilitating digestion.
Summary of the invention
The present invention proposes a kind of matelote flavouring agent, and this flavoring agent is possible not only to remove the fishy smell of fish, it is also possible to keep the fresh of fish
U.S., the fish soup stewed out has certain tonic effect.
For achieving the above object, the present invention provides following technical scheme:
A kind of matelote flavouring agent, calculates, in parts by weight including following raw material: vegetable oil 20-40 part, Fructus Foeniculi 2-4 part, Bulbus Allii
4-6 part, Rhizoma Dioscoreae 2-4 part, Pericarpium Zanthoxyli 2-4 part, Herba Alii fistulosi 4-6 part, Pericarpium Citri Reticulatae 3-5 part, anistree 2-4 part, rice wine 4-6 part.
Further, calculate in parts by weight, including following raw material: vegetable oil 20 parts, 2 parts of Fructus Foeniculi, 4 parts of Bulbus Allii, Rhizoma Dioscoreae 2
Part, 2 parts of Pericarpium Zanthoxyli, Herba Alii fistulosi 4 parts, Pericarpium Citri Reticulatae 3 parts, anistree 2 parts, 4 parts of rice wine.
Further, calculate in parts by weight, including following raw material: vegetable oil 30 parts, 3 parts of Fructus Foeniculi, 5 parts of Bulbus Allii, Rhizoma Dioscoreae 3
Part, 3 parts of Pericarpium Zanthoxyli, Herba Alii fistulosi 5 parts, Pericarpium Citri Reticulatae 4 parts, anistree 3 parts, 5 parts of rice wine.
Further, calculate in parts by weight, including following raw material: vegetable oil 40 parts, 4 parts of Fructus Foeniculi, 6 parts of Bulbus Allii, Rhizoma Dioscoreae 4
Part, 4 parts of Pericarpium Zanthoxyli, Herba Alii fistulosi 6 parts, Pericarpium Citri Reticulatae 5 parts, anistree 4 parts, 6 parts of rice wine.
Beneficial effects of the present invention is as follows:
1, remove fishy smell, keep the deliciousness of the flesh of fish, give off a strong fragrance.
2, reasonable mixture ratio, easy to use.
Detailed description of the invention
Below in conjunction with embodiments of the invention, the technical scheme in embodiments of the invention is carried out clearly and completely
Describe, it is clear that described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based on this
Embodiment in invention, it is all that one of ordinary skilled in the art is obtained on the premise of not making creative work
Other embodiment, broadly falls into the scope of protection of the invention.
Embodiment one:
Vegetable oil 20-40 part, Fructus Foeniculi 2-4 part, Bulbus Allii 4-6 part, Rhizoma Dioscoreae 2-4 part, Pericarpium Zanthoxyli 2-4 part, Herba Alii fistulosi 4-6 part, Pericarpium Citri Reticulatae 3-5 part,
Anistree 2-4 part, rice wine 4-6 part.
Embodiment two:
Vegetable oil 20 parts, 2 parts of Fructus Foeniculi, 4 parts of Bulbus Allii, Rhizoma Dioscoreae 2 parts, 2 parts of Pericarpium Zanthoxyli, Herba Alii fistulosi 4 parts, Pericarpium Citri Reticulatae 3 parts, anistree 2 parts, 4 parts of rice wine.
Embodiment three:
Vegetable oil 30 parts, 3 parts of Fructus Foeniculi, 5 parts of Bulbus Allii, Rhizoma Dioscoreae 3 parts, 3 parts of Pericarpium Zanthoxyli, Herba Alii fistulosi 5 parts, Pericarpium Citri Reticulatae 4 parts, anistree 3 parts, 5 parts of rice wine.
Embodiment four:
Vegetable oil 40 parts, 4 parts of Fructus Foeniculi, 6 parts of Bulbus Allii, Rhizoma Dioscoreae 4 parts, 4 parts of Pericarpium Zanthoxyli, Herba Alii fistulosi 6 parts, Pericarpium Citri Reticulatae 5 parts, anistree 4 parts, 6 parts of rice wine.
Although moreover, it will be appreciated that this specification is been described by according to embodiment, but the most each embodiment only wraps
Containing an independent technical scheme, this narrating mode of description is only that for clarity sake those skilled in the art should
Description can also be formed those skilled in the art through appropriately combined as an entirety, the technical scheme in each embodiment
May be appreciated other embodiments.
Claims (4)
1. a matelote flavouring agent, it is characterised in that calculate in parts by weight, including following raw material: vegetable oil 20-40 part,
Fructus Foeniculi 2-4 part, Bulbus Allii 4-6 part, Rhizoma Dioscoreae 2-4 part, Pericarpium Zanthoxyli 2-4 part, Herba Alii fistulosi 4-6 part, Pericarpium Citri Reticulatae 3-5 part, anistree 2-4 part, rice
Wine 4-6 part.
A kind of matelote flavouring agent the most according to claim 1, it is characterised in that calculate in parts by weight, including as follows
Raw material: vegetable oil 20 parts, 2 parts of Fructus Foeniculi, 4 parts of Bulbus Allii, Rhizoma Dioscoreae 2 parts, 2 parts of Pericarpium Zanthoxyli, Herba Alii fistulosi 4 parts, Pericarpium Citri Reticulatae 3 parts, anistree 2 parts, rice wine 4
Part.
A kind of matelote flavouring agent the most according to claim 1, it is characterised in that calculate in parts by weight, including as follows
Raw material: vegetable oil 30 parts, 3 parts of Fructus Foeniculi, 5 parts of Bulbus Allii, Rhizoma Dioscoreae 3 parts, 3 parts of Pericarpium Zanthoxyli, Herba Alii fistulosi 5 parts, Pericarpium Citri Reticulatae 4 parts, anistree 3 parts, rice wine 5
Part.
A kind of matelote flavouring agent the most according to claim 1, it is characterised in that calculate in parts by weight, including as follows
Raw material: vegetable oil 40 parts, 4 parts of Fructus Foeniculi, 6 parts of Bulbus Allii, Rhizoma Dioscoreae 4 parts, 4 parts of Pericarpium Zanthoxyli, Herba Alii fistulosi 6 parts, Pericarpium Citri Reticulatae 5 parts, anistree 4 parts, rice wine 6
Part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610746477.3A CN106307430A (en) | 2016-08-30 | 2016-08-30 | Stewed fish seasoner |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610746477.3A CN106307430A (en) | 2016-08-30 | 2016-08-30 | Stewed fish seasoner |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307430A true CN106307430A (en) | 2017-01-11 |
Family
ID=57791841
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610746477.3A Pending CN106307430A (en) | 2016-08-30 | 2016-08-30 | Stewed fish seasoner |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307430A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114749A (en) * | 2017-04-11 | 2017-09-01 | 任国亮 | A kind of seasoning stewed stocks |
-
2016
- 2016-08-30 CN CN201610746477.3A patent/CN106307430A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114749A (en) * | 2017-04-11 | 2017-09-01 | 任国亮 | A kind of seasoning stewed stocks |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170111 |