CN107668639A - A kind of the Fish with Chinese Sauerkraut flavor pack and preparation method thereof - Google Patents
A kind of the Fish with Chinese Sauerkraut flavor pack and preparation method thereof Download PDFInfo
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- CN107668639A CN107668639A CN201711029964.9A CN201711029964A CN107668639A CN 107668639 A CN107668639 A CN 107668639A CN 201711029964 A CN201711029964 A CN 201711029964A CN 107668639 A CN107668639 A CN 107668639A
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- sauerkraut
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of the Fish with Chinese Sauerkraut flavor pack, is made up of sauerkraut bag, salted fish bag and seasoning bag, wherein the sauerkraut bag is made up of the raw material of following parts by weight：300 500 parts of pickled tuber mustard, 30 50 parts of rod chilli of bubble, 20 40 parts of bubble ginger rice；The salted fish bag is made up of the raw material of following parts by weight：40 60 parts of fecula, 10 20 parts of salt, 35 parts of pepper powder, 58 parts of zanthoxylum powder, 25 parts of spice；The seasoning bag is made up of the raw material of following parts by weight：5 10 parts of salt, 35 parts of pepper, anistree 25 parts, 58 parts of Chinese prickly ash, 58 parts of white granulated sugar, 5 10 parts of millet starch, 35 parts of fennel seeds, 35 parts of tsaoko, 25 parts of cassia bark.The preparation method of the present invention includes：The preparation of sauerkraut bag, the preparation of salted fish bag and the preparation of seasoning bag.The present invention is easy to make, and without any pigment and preservative is added during flavor pack, not only delicious and safe and healthy, consumer can trust edible.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of the Fish with Chinese Sauerkraut flavor pack and preparation method thereof.
Background technology
Fish is common aquatic food, and not only delicious flavour, and nutritive value is high, its protein content is pork
Twice, and belong to high-quality protein, human absorptivity is high.In fish rich in abundant thiamine, riboflavin, niacin, vitamin D and
The mineral matters such as quantitative calcium, phosphorus, iron.Though fat content is low in the flesh of fish, aliphatic acid therein has been proved hypoglycemic, shield heart and prevented
The effect of cancer.Vitamin D, calcium, phosphorus in the flesh of fish, can effectively pre- anti-osteoporosis.Therefore, the flesh of fish is that people often eat
Vegetable, so fish condiment is more welcomed by the people.
The Fish with Chinese Sauerkraut is authentic Sichuan cuisine, using fresh fish as major ingredient, is equipped with pickles and auxiliary material is cooked and formed, because its is vinegar-pepper refreshing
Mouthful, it is nutritious to obtain liking for more and more consumers.Sauerkraut making fish is particular about, and dispensing is more and technique is more complicated, operating cost
When, delicious food can not be made in a short time；And various flavorings on the market are single product mostly, consumer needs to purchase
A variety of condiment are bought to be allocated at random in culinary art, therefore in culinary art because raw material confeuses the parimary with secondary, condiment matches more or less
And the duration and degree of heating controls the factor such as not in place to cause gained the Fish with Chinese Sauerkraut color to differ greatly；The sauerkraut of purchase its taste is not necessarily just
It is ancestor, genuine, and everyone grasped on the addition of all kinds of spices and flavouring and on the time of stir-frying infusion it is improper,
Cause the dish flavor that cooks bad.
The content of the invention
It is an object of the invention to overcome above mentioned problem, there is provided a kind of simple, the easy to use the Fish with Chinese Sauerkraut of preparation method is adjusted
Material bag and preparation method thereof.
To achieve the above object, the technical solution adopted in the present invention is specific as follows：
A kind of the Fish with Chinese Sauerkraut flavor pack, it is made up of sauerkraut bag, salted fish bag and seasoning bag, wherein the sauerkraut bag is by following parts by weight
Raw material is made：Pickled tuber mustard 300-500 parts, bubble rod chilli 30-50 parts, bubble ginger rice 20-40 parts；The salted fish bag is by following parts by weight
Raw material be made：Fecula 40-60 parts, salt 10-20 parts, pepper powder 3-5 parts, zanthoxylum powder 5-8 parts, spice 2-5 parts；The tune
Taste bag is made up of the raw material of following parts by weight：Salt 5-10 parts, pepper 3-5 parts, anistree 2-5 parts, Chinese prickly ash 5-8 parts, white granulated sugar 5-8
Part, millet starch 5-10 parts, fennel seeds 3-5 parts, tsaoko 3-5 parts, cassia bark 2-5 parts.
Preferably, the sauerkraut bag is made up of the raw material of following parts by weight：500 parts of pickled tuber mustard, 40 parts of rod chilli of bubble, bubble ginger
30 parts of rice；The salted fish bag is made up of the raw material of following parts by weight：50 parts of fecula, 15 parts of salt, 4 parts of pepper powder, zanthoxylum powder 6
Part, 3 parts of spice；The seasoning bag is made up of the raw material of following parts by weight：8 parts of salt, 4 parts of pepper, anistree 4 parts, Chinese prickly ash 6
Part, 6 parts of white granulated sugar, 8 parts of millet starch, 4 parts of fennel seeds, 4 parts of tsaoko, 3 parts of cassia bark.
Preferably, in the Fish with Chinese Sauerkraut flavor pack, sauerkraut bag, the weight ratio of salted fish bag and seasoning bag are（20-30）：（2-
4）：1.
The method for preparing above-mentioned the Fish with Chinese Sauerkraut flavor pack, comprises the following steps：
（1）The preparation method of sauerkraut bag：Fresh vegetable is chosen, removes Lao Pi, carries out salt marsh after cleaning, sealing and fermenting, desalination obtain
Pickled tuber mustard；Rod chilli is chosen, salting zymolysis is carried out after cleaning, obtains bubble rod chilli；Fresh ginger is chosen, cleans, carry out salt marsh after peeling,
Ginger rice must be steeped by being then cut into graininess；Pickled tuber mustard, bubble rod chilli and bubble ginger rice are vacuum-packed, sterilize to obtain sauerkraut bag；
（2）The preparation method of salted fish bag：Fecula, salt, pepper powder, zanthoxylum powder, spice are taken in proportion, are well mixed, encapsulation
Obtain salted fish bag；
（3）Season the preparation method of bag：Feeding salt, pepper, anise, Chinese prickly ash, white granulated sugar, millet starch, fennel seeds, grass in proportion
Fruit, cassia bark, it is well mixed, bag must be seasoned by encapsulating.
Preferably, step（1）The vacuum-packed condition is vacuum -0.1~-0.08MPa.
Preferably, step（1）The sterilization conditions are：10-30min is sterilized at 80-100 DEG C.
Preferably, in the Fish with Chinese Sauerkraut flavor pack, sauerkraut bag, the weight ratio of salted fish bag and seasoning bag are（20-30）：（2-
4）：1.
The beneficial effects of the invention are as follows：
The pickled tuber mustard in sauerkraut bag in the Fish with Chinese Sauerkraut flavor pack provided by the invention forms by salt marsh, and has mixed up taste,
Consumer is directly added into sauerkraut bag in Boiled fish, without carrying out any processing；Salted fish packages to fish and carries out code taste and go
The effect of raw meat, consumer when in use, directly can be pickled with salted fish bag to fish, during Boiled fish add sauerkraut bag and
Seasoning bag, it is easy to make without carrying out any processing again or adding other seasonings, and the present invention is in the process of seasoning
In without any pigment and preservative is added, not only delicious and safe and healthy, consumer can trust edible.
Embodiment
Below by specific embodiment, the invention will be further described.
Embodiment 1
A kind of the Fish with Chinese Sauerkraut flavor pack, it is made up of sauerkraut bag, salted fish bag and seasoning bag, wherein the sauerkraut bag is by following parts by weight
Raw material is made：300 parts of pickled tuber mustard, 30 parts of rod chilli of bubble, 20 parts of bubble ginger rice；The salted fish bag by following parts by weight raw material system
Into：40 parts of fecula, 10 parts of salt, 3 parts of pepper powder, 5 parts of zanthoxylum powder, 2 parts of spice；The original by following parts by weight is wrapped in the seasoning
Material is made：5 parts of salt, 3 parts of pepper, anistree 2 parts, 5 parts of Chinese prickly ash, 5 parts of white granulated sugar, 5 parts of millet starch, 3 parts of fennel seeds, 3 parts of tsaoko,
2 parts of cassia bark.
The method for preparing above-mentioned the Fish with Chinese Sauerkraut flavor pack, comprises the following steps：
（1）The preparation method of sauerkraut bag：Fresh vegetable is chosen, removes Lao Pi, carries out salt marsh after cleaning, sealing and fermenting, desalination obtain
Pickled tuber mustard；Rod chilli is chosen, salting zymolysis is carried out after cleaning, obtains bubble rod chilli；Fresh ginger is chosen, cleans, carry out salt marsh after peeling,
Ginger rice must be steeped by being then cut into graininess；It is true to be carried out under -0.08MPa that pickled tuber mustard, bubble rod chilli and bubble ginger rice are placed in vacuum
Empty package, 30min then is sterilized at 80 DEG C, obtain sauerkraut bag；
（2）The preparation method of salted fish bag：Fecula, salt, pepper powder, zanthoxylum powder, spice are taken in proportion, are well mixed, encapsulation
Obtain salted fish bag；
（3）Season the preparation method of bag：Feeding salt, pepper, anise, Chinese prickly ash, white granulated sugar, millet starch, fennel seeds, grass in proportion
Fruit, cassia bark, it is well mixed, bag must be seasoned by encapsulating.
The sauerkraut bag of preparation, salted fish bag and seasoning bag are packed, wherein sauerkraut bag, the weight of salted fish bag and seasoning bag
Than for 20：2：1.
Embodiment 2
A kind of the Fish with Chinese Sauerkraut flavor pack, it is made up of sauerkraut bag, salted fish bag and seasoning bag, wherein the sauerkraut bag is by following parts by weight
Raw material is made：400 parts of pickled tuber mustard, 50 parts of rod chilli of bubble, 40 parts of bubble ginger rice；The salted fish bag by following parts by weight raw material system
Into：60 parts of fecula, 20 parts of salt, 5 parts of pepper powder, 8 parts of zanthoxylum powder, 5 parts of spice；The original by following parts by weight is wrapped in the seasoning
Material is made：10 parts of salt, 5 parts of pepper, anistree 5 parts, 8 parts of Chinese prickly ash, 8 parts of white granulated sugar, 10 parts of millet starch, 5 parts of fennel seeds, tsaoko 5
Part, 5 parts of cassia bark.
The method for preparing above-mentioned the Fish with Chinese Sauerkraut flavor pack, comprises the following steps：
（1）The preparation method of sauerkraut bag：Fresh vegetable is chosen, removes Lao Pi, carries out salt marsh after cleaning, sealing and fermenting, desalination obtain
Pickled tuber mustard；Rod chilli is chosen, salting zymolysis is carried out after cleaning, obtains bubble rod chilli；Fresh ginger is chosen, cleans, carry out salt marsh after peeling,
Ginger rice must be steeped by being then cut into graininess；It is true to be carried out under -0.09MPa that pickled tuber mustard, bubble rod chilli and bubble ginger rice are placed in vacuum
Empty package, 20min then is sterilized at 90 DEG C, obtain sauerkraut bag；
（2）The preparation method of salted fish bag：Fecula, salt, pepper powder, zanthoxylum powder, spice are taken in proportion, are well mixed, encapsulation
Obtain salted fish bag；
（3）Season the preparation method of bag：Feeding salt, pepper, anise, Chinese prickly ash, white granulated sugar, millet starch, fennel seeds, grass in proportion
Fruit, cassia bark, it is well mixed, bag must be seasoned by encapsulating.
The sauerkraut bag of preparation, salted fish bag and seasoning bag are packed, wherein sauerkraut bag, the weight of salted fish bag and seasoning bag
Than for 25：3：1.
Embodiment 3
A kind of the Fish with Chinese Sauerkraut flavor pack, it is made up of sauerkraut bag, salted fish bag and seasoning bag, wherein the sauerkraut bag is by following parts by weight
Raw material is made：500 parts of pickled tuber mustard, 40 parts of rod chilli of bubble, 30 parts of bubble ginger rice；The salted fish bag by following parts by weight raw material system
Into：50 parts of fecula, 15 parts of salt, 4 parts of pepper powder, 6 parts of zanthoxylum powder, 3 parts of spice；The original by following parts by weight is wrapped in the seasoning
Material is made：8 parts of salt, 4 parts of pepper, anistree 4 parts, 6 parts of Chinese prickly ash, 6 parts of white granulated sugar, 8 parts of millet starch, 4 parts of fennel seeds, 4 parts of tsaoko,
3 parts of cassia bark.
The method for preparing above-mentioned the Fish with Chinese Sauerkraut flavor pack, comprises the following steps：
（1）The preparation method of sauerkraut bag：Fresh vegetable is chosen, removes Lao Pi, carries out salt marsh after cleaning, sealing and fermenting, desalination obtain
Pickled tuber mustard；Rod chilli is chosen, salting zymolysis is carried out after cleaning, obtains bubble rod chilli；Fresh ginger is chosen, cleans, carry out salt marsh after peeling,
Ginger rice must be steeped by being then cut into graininess；Pickled tuber mustard, bubble rod chilli and bubble ginger rice are placed in vacuum to carry out vacuum under -0.1MPa
Packaging, 10 min are then sterilized at 100 DEG C, obtain sauerkraut bag；
（2）The preparation method of salted fish bag：Fecula, salt, pepper powder, zanthoxylum powder, spice are taken in proportion, are well mixed, encapsulation
Obtain salted fish bag；
（3）Season the preparation method of bag：Feeding salt, pepper, anise, Chinese prickly ash, white granulated sugar, millet starch, fennel seeds, grass in proportion
Fruit, cassia bark, it is well mixed, bag must be seasoned by encapsulating.
The sauerkraut bag of preparation, salted fish bag and seasoning bag are packed, wherein sauerkraut bag, the weight of salted fish bag and seasoning bag
Than for 30：4：1.
Claims (7)
1. a kind of the Fish with Chinese Sauerkraut flavor pack, it is characterised in that be made up of sauerkraut bag, salted fish bag and seasoning bag, wherein the sauerkraut bag
It is made up of the raw material of following parts by weight：Pickled tuber mustard 300-500 parts, bubble rod chilli 30-50 parts, bubble ginger rice 20-40 parts；The salted fish
Bag is made up of the raw material of following parts by weight：Fecula 40-60 parts, salt 10-20 parts, pepper powder 3-5 parts, zanthoxylum powder 5-8 parts, perfume are pungent
Expect 2-5 parts；The seasoning bag is made up of the raw material of following parts by weight：Salt 5-10 parts, pepper 3-5 parts, anistree 2-5 parts, Chinese prickly ash
5-8 parts, white granulated sugar 5-8 parts, millet starch 5-10 parts, fennel seeds 3-5 parts, tsaoko 3-5 parts, cassia bark 2-5 parts.
A kind of 2. the Fish with Chinese Sauerkraut flavor pack according to claim 1, it is characterised in that the sauerkraut bag by following parts by weight original
Material is made：500 parts of pickled tuber mustard, 40 parts of rod chilli of bubble, 30 parts of bubble ginger rice；The salted fish bag is made up of the raw material of following parts by weight：
50 parts of fecula, 15 parts of salt, 4 parts of pepper powder, 6 parts of zanthoxylum powder, 3 parts of spice；The raw material by following parts by weight is wrapped in the seasoning
It is made：8 parts of salt, 4 parts of pepper, anistree 4 parts, 6 parts of Chinese prickly ash, 6 parts of white granulated sugar, 8 parts of millet starch, 4 parts of fennel seeds, 4 parts of tsaoko, osmanthus
3 parts of skin.
3. a kind of the Fish with Chinese Sauerkraut flavor pack according to claim 1 or claim 2, it is characterised in that the sauerkraut bag, salted fish bag and seasoning
The weight ratio of bag is（20-30）：（2-4）：1.
4. prepare the method for the Fish with Chinese Sauerkraut flavor pack of claim 1 or 2, it is characterised in that comprise the following steps：
（1）The preparation method of sauerkraut bag：Fresh vegetable is chosen, removes Lao Pi, carries out salt marsh after cleaning, sealing and fermenting, desalination obtain
Pickled tuber mustard；Rod chilli is chosen, salting zymolysis is carried out after cleaning, obtains bubble rod chilli；Fresh ginger is chosen, cleans, carry out salt marsh after peeling,
Ginger rice must be steeped by being then cut into graininess；Pickled tuber mustard, bubble rod chilli and bubble ginger rice are vacuum-packed in proportion, sterilize to obtain sauerkraut
Bag；
（2）The preparation method of salted fish bag：Fecula, salt, pepper powder, zanthoxylum powder, spice are taken in proportion, are well mixed, encapsulation
Obtain salted fish bag；
（3）Season the preparation method of bag：Feeding salt, pepper, anise, Chinese prickly ash, white granulated sugar, millet starch, fennel seeds, grass in proportion
Fruit, cassia bark, it is well mixed, bag must be seasoned by encapsulating.
A kind of 5. preparation method of the Fish with Chinese Sauerkraut flavor pack according to claim 3, it is characterised in that step（1）The vacuum
The condition of packaging is vacuum -0.1~-0.08MPa.
A kind of 6. preparation method of the Fish with Chinese Sauerkraut flavor pack according to claim 3, it is characterised in that step（1）The sterilization
Condition is：10-30min is sterilized at 80-100 DEG C.
7. a kind of preparation method of the Fish with Chinese Sauerkraut flavor pack according to claim 3, it is characterised in that the sauerkraut bag, salted fish
Wrap and be with the weight ratio of seasoning bag（20-30）：（2-4）：1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711029964.9A CN107668639A (en) | 2017-10-30 | 2017-10-30 | A kind of the Fish with Chinese Sauerkraut flavor pack and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711029964.9A CN107668639A (en) | 2017-10-30 | 2017-10-30 | A kind of the Fish with Chinese Sauerkraut flavor pack and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107668639A true CN107668639A (en) | 2018-02-09 |
Family
ID=61142391
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711029964.9A Withdrawn CN107668639A (en) | 2017-10-30 | 2017-10-30 | A kind of the Fish with Chinese Sauerkraut flavor pack and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107668639A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506918A (en) * | 2019-09-20 | 2019-11-29 | 成都市味百度食品有限公司 | A kind of the Fish with Chinese Sauerkraut seasoning and preparation method thereof |
| CN112493441A (en) * | 2020-11-30 | 2021-03-16 | 四川清香园调味品股份有限公司 | Pickled pepper and pickled fish seasoning and preparation method thereof |
| CN112493440A (en) * | 2020-11-30 | 2021-03-16 | 四川清香园调味品股份有限公司 | Green pepper and Chinese sauerkraut fish seasoning and preparation method thereof |
| CN115777900A (en) * | 2022-12-26 | 2023-03-14 | 四川天味食品集团股份有限公司 | Seasoning bag for salted fish and using method thereof |
-
2017
- 2017-10-30 CN CN201711029964.9A patent/CN107668639A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506918A (en) * | 2019-09-20 | 2019-11-29 | 成都市味百度食品有限公司 | A kind of the Fish with Chinese Sauerkraut seasoning and preparation method thereof |
| CN112493441A (en) * | 2020-11-30 | 2021-03-16 | 四川清香园调味品股份有限公司 | Pickled pepper and pickled fish seasoning and preparation method thereof |
| CN112493440A (en) * | 2020-11-30 | 2021-03-16 | 四川清香园调味品股份有限公司 | Green pepper and Chinese sauerkraut fish seasoning and preparation method thereof |
| CN115777900A (en) * | 2022-12-26 | 2023-03-14 | 四川天味食品集团股份有限公司 | Seasoning bag for salted fish and using method thereof |
| CN115777900B (en) * | 2022-12-26 | 2024-04-19 | 四川天味食品集团股份有限公司 | Salted fish seasoning bag and using method thereof |
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Application publication date: 20180209 |
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| WW01 | Invention patent application withdrawn after publication |