CN108142889A - A kind of the Fish with Chinese Sauerkraut condiment - Google Patents
A kind of the Fish with Chinese Sauerkraut condiment Download PDFInfo
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- CN108142889A CN108142889A CN201711316649.4A CN201711316649A CN108142889A CN 108142889 A CN108142889 A CN 108142889A CN 201711316649 A CN201711316649 A CN 201711316649A CN 108142889 A CN108142889 A CN 108142889A
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- 235000021108 sauerkraut Nutrition 0.000 title claims abstract description 75
- 235000013409 condiments Nutrition 0.000 title claims abstract description 40
- 235000014347 soups Nutrition 0.000 claims abstract description 41
- 241000251468 Actinopterygii Species 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 239000006002 Pepper Substances 0.000 claims abstract description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 10
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 9
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 235000010460 mustard Nutrition 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 8
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 8
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 7
- 108090000526 Papain Proteins 0.000 claims abstract description 6
- 229940055729 papain Drugs 0.000 claims abstract description 6
- 235000019834 papain Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 244000056139 Brassica cretica Species 0.000 claims abstract 2
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 241000220259 Raphanus Species 0.000 claims description 26
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 26
- 238000009835 boiling Methods 0.000 claims description 10
- 239000003205 fragrance Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 7
- 240000005385 Jasminum sambac Species 0.000 claims description 7
- 235000015277 pork Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 244000062250 Kaempferia rotunda Species 0.000 claims description 4
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 235000016709 nutrition Nutrition 0.000 abstract description 12
- 230000035764 nutrition Effects 0.000 abstract description 12
- 230000036541 health Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000021222 fish soup Nutrition 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000012976 tarts Nutrition 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 9
- 240000003889 Piper guineense Species 0.000 description 8
- 241000219198 Brassica Species 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 238000012163 sequencing technique Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000189799 Asimina triloba Species 0.000 description 1
- 235000006264 Asimina triloba Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
-
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of the Fish with Chinese Sauerkraut condiment, and including sauerkraut packet, salted fish material packet and concentrated soup base packet, the sauerkraut packet includes pickled tuber mustard, bubble pimiento, bubble ginger, pickled upturned chili, garlic, Chinese prickly ash, rapeseed oil；The dispensing of the salted fish material packet includes：Starch, edible salt, pepper powder, papain.The Fish with Chinese Sauerkraut condiment breaks the composition of traditional the Fish with Chinese Sauerkraut flavor pack, it adds concentrated soup base packet and causes the fragrant and sweet deliciousness of the Fish with Chinese Sauerkraut flesh of fish prepared, not only tart flavour is soft and nutritious for fish soup, and the Fish with Chinese Sauerkraut and its conveniently is prepared using the Fish with Chinese Sauerkraut condiment, the problem of the needs of nutrition, health care, three aspect easy to make cannot be met simultaneously by overcoming prior art the Fish with Chinese Sauerkraut condiment.
Description
Technical field
The present invention relates to condiment and its preparing technical field, more particularly to a kind of the Fish with Chinese Sauerkraut condiment.
Background technology
The Fish with Chinese Sauerkraut, which is popular in, to be gone out the nineties, is one of representative of Sichuan cuisine.Exist with the upgrading and Sichuan cuisine of people's diet consumption
The prevalence in the whole nation, the Fish with Chinese Sauerkraut condiment have also come into the dining table of ordinary common people.It realizes and allows the food enthusiasts of Sichuan cuisine, it also can be
The genuine the Fish with Chinese Sauerkraut of family's culinary art.The condiment of the Fish with Chinese Sauerkraut, way are different, and taste also differs widely, when oneself makes, that is, uses
The special flavor pack for making the Fish with Chinese Sauerkraut, taste is also very general, and current the Fish with Chinese Sauerkraut flavor pack nutrient content is extremely low, nutrition
It is single, it is basic that only there is seasoning.
One makes sauerkraut application No. is CN201010560212.7, a kind of entitled the Fish with Chinese Sauerkraut condiment and using the condiment
The method of fish discloses the Fish with Chinese Sauerkraut condiment, in parts by weight, including 90 ~ 110 parts of pickled tuber mustard, salted fish material, boils in water for a while, then dress with soy, vinegar, etc. pot material and soup processed
Material, the salted fish material include powder packet, which is made of starch, salt compounded of iodine, monosodium glutamate, pepper powder, zanthoxylum powder, white granulated sugar；It is described to boil in water for a while, then dress with soy, vinegar, etc.
Pot material is mixed by 18 ~ 22 parts of dry green onion silk, 18 ~ 22 parts of Rhizoma Zingiberis sliver and dry 18 ~ 22 parts of garlic granule；The soup stock processed includes thick broad-bean sauce
20 ~ 25 parts, 20 ~ 25 parts of chilli, 20 ~ 25 parts of black fungus, 10 ~ 20 parts of pepper powder, 3 ~ 8 parts of salt compounded of iodine, 3 ~ 5 parts of citric acid, wine with dregs
Poor 28 ~ 32 parts, 8 ~ 10 parts of vinegar.The Fish with Chinese Sauerkraut condiment using invention makes the Fish with Chinese Sauerkraut production method trouble, increases making acid
The time of dish fish, condiment nutrient content is low and nutrition is single.
Invention content
With the development of society, also increasingly focus on nutrition, the health care of food while people focus on the nutrition of food again
Etc. functions, the Fish with Chinese Sauerkraut condiment of the prior art only focus on taste substantially, far from meeting the needs of people.Although people can
With make the Fish with Chinese Sauerkraut when voluntarily add in other materials that some are full of nutrition, have healthcare function, but but for life
Just seem for the working clan that rhythm is getting faster particularly troublesome, and voluntarily added material, nutrition arrangement is improper, nutrition intake
It is uneven.Therefore it is badly in need of a kind of to make the Fish with Chinese Sauerkraut delicious, diversification full of nutrition, the Fish with Chinese Sauerkraut condiment easy to make.
The purpose of the present invention is to provide a kind of the Fish with Chinese Sauerkraut condiment, which breaks traditional the Fish with Chinese Sauerkraut flavor pack
Composition adds the concentration meat soup using special process, special component, and combines the sauerkraut packet of the present invention, and salted fish packet to make
The standby fragrant and sweet deliciousness of the Fish with Chinese Sauerkraut flesh of fish, not only tart flavour is soft and nutritious for fish soup, and prepares the Fish with Chinese Sauerkraut using the Fish with Chinese Sauerkraut condiment
And its conveniently, flavor pack does not have sequencing, and delicious the Fish with Chinese Sauerkraut can be cooked the people that will not be boiled.Overcome the prior art
The Fish with Chinese Sauerkraut condiment cannot meet the problem of the needs of nutrition, health care, three aspect easy to make simultaneously.The Fish with Chinese Sauerkraut condiment has very
Good market prospects.
In order to solve the above technical problems, the invention is realized by the following technical scheme.
A kind of the Fish with Chinese Sauerkraut condiment：The condiment includes sauerkraut packet, salted fish material packet and concentrated soup base packet, and the sauerkraut packet includes
The following compositions of following weight parts：125-185 parts of pickled tuber mustard, 10-20 parts of pimiento of bubble, 10-20 parts of ginger of bubble, pickled upturned chili 5-
10 parts, 5-10 parts of garlic, 3-5 parts of Chinese prickly ash, 10-20 parts of rapeseed oil；The dispensing of the salted fish material packet includes：20~40 parts of starch,
30~40 parts of edible salt, 3~8 parts of pepper powder, 0.5~1.0 part of papain.
The weight ratio of the sauerkraut packet, salted fish material packet and concentrated soup base packet is 10：1:10.
The concentrated soup base packet is prepared by following methods：
（1）It takes pickled radish appropriate and it is fried into 2-4min with butter, it is spare；
（2）Pork is cut into small pieces, 6-8 times of water is then added in, after boiling 2.5-3h, pulls meat slag out, then add in 0.3-0.5%
Fragrance, 8-12% tomato continue after boiling 0.8-1.2h, add in 5-10% steps（1）The middle pickled radish fried continues to boil 0.2-
0.4h is spare to get to condensed soup；
（3）By step（2）The condensed soup prepared according to product requirement amount it is filling, sealing, sterilize to get concentrated soup base packet.
The fragrance includes the following compositions of following weight parts：5-10 parts octagonal, 2-5 parts of tsaoko, cassia bark 0.05-0.08
Part, 5-10 parts of ginger, 0.03-0.05 parts of dried orange peel, 0.01-0.03 parts of kaempferia galamga, spiceleaf 0.05-0.08, Jasmine 0.03-0.05
Part.
The pickled radish is prepared by following methods：Radish is cleaned up, is thinly sliced, the salt of 0.5%-1% is added in, stirs
It mixes uniformly, after pickling 0.4-1h, radish piece is picked up, is transferred in clean pickle jar, seal, up to pickled radish after 3-5 days.
Advantageous effect
1st, the Fish with Chinese Sauerkraut flavor pack of the invention adds concentrated soup base packet so that adopt on the basis of traditional the Fish with Chinese Sauerkraut flavor pack
Not only acid is refreshing delicious, full of nutrition diversified and with good health care for the Fish with Chinese Sauerkraut prepared with the Fish with Chinese Sauerkraut flavor pack of the invention
Function；It is scalded when the present invention makes the Fish with Chinese Sauerkraut without now tanning height, greatly shortens the time for making the Fish with Chinese Sauerkraut, preparation process is more
It is convenient and simple, do not need to cook the Fish with Chinese Sauerkraut of delicious flavour according to the addition of specific sequencing, and concentrated soup base packet makes yet
The Fish with Chinese Sauerkraut soup is white, moderate concentration, fish is made to keep fresh and tender mouthfeel.Overcome prior art the Fish with Chinese Sauerkraut condiment nutriment
Less, be inconvenient to make the Fish with Chinese Sauerkraut, without healthcare function the problem of.
2nd, concentrated soup base packet of the invention by certain material in particular order and prepared by step so that be prepared
Concentrated soup base aromatic flavour, it is full of nutrition comprehensively.
Dried orange peel and Jasmine are added in the fragrance of fragrance of the present invention, not only can effectively dispel fishlike smell, is had light old
Skin fragrance and jasmine aroma, also with good healthcare function.
Specific embodiment
It is further illustrated the present invention with reference to specific embodiment.
Embodiment 1
A kind of the Fish with Chinese Sauerkraut condiment：The condiment includes sauerkraut packet, salted fish material packet and concentrated soup base packet, and the sauerkraut packet includes following
The following compositions of parts by weight：125 parts of pickled tuber mustard, 10 parts of pimiento of bubble, 10 parts of ginger of bubble, 5 parts of pickled upturned chili, 5 parts of garlic, Chinese prickly ash
3 parts, 10 parts of rapeseed oil；The dispensing of the salted fish material packet includes：20 parts of starch, 30 parts of edible salt, 3 parts of pepper powder, Papain
0.5 part of enzyme.
Embodiment 2
A kind of the Fish with Chinese Sauerkraut condiment：The condiment includes sauerkraut packet, salted fish material packet and pork concentrated soup base packet, and the sauerkraut packet includes
The following compositions of following weight parts：185 parts of pickled tuber mustard, 20 parts of pimiento of bubble, 20 parts of ginger of bubble, 10 parts of pickled upturned chili, garlic 10
Part, 5 parts of Chinese prickly ash, 20 parts of rapeseed oil；The dispensing of the salted fish material packet includes：40 parts of starch, 40 parts of edible salt, 8 parts of pepper powder, wood
1.0 parts of melon protease.
Embodiment 3
A kind of the Fish with Chinese Sauerkraut condiment：The condiment includes sauerkraut packet, salted fish material packet and concentrated soup base packet, and the sauerkraut packet includes following
The following compositions of parts by weight：155 parts of pickled tuber mustard, 18 parts of pimiento of bubble, 18 parts of ginger of bubble, 6 parts of pickled upturned chili, 7 parts of garlic, Chinese prickly ash
3 parts, 15 parts of rapeseed oil；The dispensing of the salted fish material packet includes：30 parts of starch, 35 parts of edible salt, 5 parts of pepper powder, Papain
1.0 parts of enzyme.
The weight ratio of the sauerkraut packet, salted fish material packet and concentrated soup base packet is 10：1:10.
The concentrated soup base packet is prepared by following methods：
（1）It takes pickled radish appropriate and it is fried into 2min with butter, it is spare；
（2）Pork is cut into small pieces, 6 times of water is then added in, after boiling 2.5h, pulls meat slag out, then the fragrance of addition 0.3%, 8%
Tomato continue after boiling 0.8h, add in 5% step（1）The middle pickled radish fried continues to boil 0.2h to get to condensed soup, spare；
（3）By step（2）The condensed soup prepared according to product requirement amount it is filling, sealing, sterilize to get concentrated soup base packet.
Embodiment 4
A kind of the Fish with Chinese Sauerkraut condiment：The condiment includes sauerkraut packet, salted fish material packet and concentrated soup base packet, and the sauerkraut packet includes following
The following compositions of parts by weight：125 parts of pickled tuber mustard, 10 parts of pimiento of bubble, 10 parts of ginger of bubble, 5 parts of pickled upturned chili, 5 parts of garlic, Chinese prickly ash
3 parts, 10 parts of rapeseed oil；The dispensing of the salted fish material packet includes：20 parts of starch, 30 parts of edible salt, 3 parts of pepper powder, Papain
0.5 part of enzyme.
The concentrated soup base packet is prepared as follows：（1）It takes pickled radish appropriate and it is fried into 4min with butter, it is spare；
（2）Pork is cut into small pieces, 8 times of water is then added in, after boiling 3h, pulls meat slag out, then the fragrance of addition 0.5%, 12%
Tomato continue after boiling 1.2h, add in 10% step（1）The middle pickled radish fried continues to boil 0.4h to get to condensed soup, spare；
（3）By step（2）The condensed soup prepared according to product requirement amount it is filling, sealing, sterilize to get concentrated soup base packet.
Octagonal 10 parts, 5 parts of tsaoko, 0.08 part of cassia bark, 10 parts of ginger, 0.03 part of dried orange peel, 0.01 part of kaempferia galamga, spiceleaf 0.05,
0.03 part of Jasmine.
The pickled radish is prepared by following methods：Radish is cleaned up, is thinly sliced, adds in 0.5% salt, is stirred
Uniformly, after pickling 0.4h, radish piece is picked up, is transferred in clean pickle jar, sealed, up to pickled radish after 3 days.
Embodiment 5
A kind of the Fish with Chinese Sauerkraut condiment：The condiment includes sauerkraut packet, salted fish material packet and concentrated soup base packet, and the sauerkraut packet includes following
The following compositions of parts by weight：185 parts of pickled tuber mustard, 20 parts of pimiento of bubble, 20 parts of ginger of bubble, 10 parts of pickled upturned chili, 10 parts of garlic, flower
5 parts of green pepper, 20 parts of rapeseed oil；The dispensing of the salted fish material packet includes：40 parts of starch, 40 parts of edible salt, 8 parts of pepper powder, pawpaw egg
White 1.0 parts of enzyme.
The weight ratio of the sauerkraut packet, salted fish material packet and concentrated soup base packet is 10：1:10.
The concentrated soup base packet is prepared as follows：（1）It takes pickled radish appropriate and it is fried into 4min with butter, it is spare；
（2）Pork is cut into small pieces, 8 times of water is then added in, after boiling 3h, pulls meat slag out, then the fragrance of addition 0.5%, 12%
Tomato continue after boiling 1.2h, add in 10% step（1）The middle pickled radish fried continues to boil 0.4h to get to condensed soup, spare；
（3）By step（2）The condensed soup prepared according to product requirement amount it is filling, sealing, sterilize to get concentrated soup base packet.
8 parts octagonal, 4 parts of tsaoko, 0.054 part of cassia bark, 7 parts of ginger, 0.05 part of dried orange peel, 0.03 part of kaempferia galamga, spiceleaf 0.05, jasmine
0.05 part of jasmine.
The pickled radish is prepared by following methods：Radish is cleaned up, is thinly sliced, adds in 1% salt, stirring is equal
It is even, after pickling 1h, radish piece is picked up, is transferred in clean pickle jar, sealed, up to pickled radish after 5 days.
Claims (5)
1. a kind of the Fish with Chinese Sauerkraut condiment：It is characterized in that：The condiment includes sauerkraut packet, salted fish material packet and concentrated soup base packet, described
Sauerkraut packet includes the following compositions of following weight parts：125-185 parts of pickled tuber mustard, bubble 10-20 part of pimiento, steep 10-20 parts of ginger,
5-10 parts of pickled upturned chili, 5-10 parts of garlic, 3-5 parts of Chinese prickly ash, 10-20 parts of rapeseed oil；The dispensing of the salted fish material packet includes：Starch
20~40 parts, 30~40 parts of edible salt, 3~8 parts of pepper powder, 0.5~1.0 part of papain.
2. a kind of the Fish with Chinese Sauerkraut condiment according to claim 1：It is characterized in that：The sauerkraut packet, salted fish material packet and pork
The weight ratio of concentrated soup base packet is 10：1:10.
A kind of facilitate the Fish with Chinese Sauerkraut condiment 3. according to claim 1：It is characterized in that：The concentrated soup base packet passes through following
It is prepared by method：
（1）It takes pickled radish appropriate and it is fried into 2-4min with butter, it is spare；
（2）Pork is cut into small pieces, 6-8 times of water is then added in, after boiling 2.5-3h, pulls meat slag out, then add in 0.3-0.5%
Fragrance, 8-12% tomato continue after boiling 0.8-1.2h, add in 5-10% steps（1）The middle pickled radish fried continues to boil 0.2-
0.4h is spare to get to condensed soup；
（3）By step（2）The condensed soup prepared according to product requirement amount it is filling, sealing, sterilize to get concentrated soup base packet.
4. a kind of the Fish with Chinese Sauerkraut condiment according to claim 3, it is characterised in that：The fragrance is included under following weight parts
State ingredient：5-10 parts octagonal, 2-5 parts of tsaoko, 0.05-0.08 parts of cassia bark, 5-10 parts of ginger, 0.03-0.05 parts of Radix Glycyrrhizae, kaempferia galamga
0.01-0.03 parts, spiceleaf 0.05-0.08,0.03-0.05 parts of Jasmine.
5. a kind of the Fish with Chinese Sauerkraut condiment according to claim 3, it is characterised in that：The pickled radish passes through following methods system
It is standby：Radish is cleaned up, is thinly sliced, the salt of 0.5%-1% is added in, stirs evenly, after pickling 0.4-1h, radish piece is picked up,
It is transferred in clean pickle jar, seals, up to pickled radish after 3-5 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711316649.4A CN108142889A (en) | 2017-12-12 | 2017-12-12 | A kind of the Fish with Chinese Sauerkraut condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711316649.4A CN108142889A (en) | 2017-12-12 | 2017-12-12 | A kind of the Fish with Chinese Sauerkraut condiment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108142889A true CN108142889A (en) | 2018-06-12 |
Family
ID=62466989
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711316649.4A Withdrawn CN108142889A (en) | 2017-12-12 | 2017-12-12 | A kind of the Fish with Chinese Sauerkraut condiment |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170704A (en) * | 2018-08-23 | 2019-01-11 | 太仓怡泰霖智能科技有限公司 | A kind of the Fish with Chinese Sauerkraut condiment |
| CN111165752A (en) * | 2020-02-20 | 2020-05-19 | 北京云创智讯信息技术有限公司 | Sliced boiled fish and preparation method thereof |
| CN112089041A (en) * | 2020-05-29 | 2020-12-18 | 江苏美鑫食品科技有限公司 | Pickled Chinese cabbage fish seasoning |
| 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 |
| CN113940414A (en) * | 2021-09-24 | 2022-01-18 | 成都孔师傅食品有限公司 | Convenient pickled fish seasoning and preparation method thereof |
-
2017
- 2017-12-12 CN CN201711316649.4A patent/CN108142889A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170704A (en) * | 2018-08-23 | 2019-01-11 | 太仓怡泰霖智能科技有限公司 | A kind of the Fish with Chinese Sauerkraut condiment |
| CN111165752A (en) * | 2020-02-20 | 2020-05-19 | 北京云创智讯信息技术有限公司 | Sliced boiled fish and preparation method thereof |
| CN112089041A (en) * | 2020-05-29 | 2020-12-18 | 江苏美鑫食品科技有限公司 | Pickled Chinese cabbage fish seasoning |
| 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 |
| CN113940414A (en) * | 2021-09-24 | 2022-01-18 | 成都孔师傅食品有限公司 | Convenient pickled fish seasoning and preparation method thereof |
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Application publication date: 20180612 |