CN108354159A - A kind of brine and preparation method thereof of stew in soy sauce fish - Google Patents
A kind of brine and preparation method thereof of stew in soy sauce fish Download PDFInfo
- Publication number
- CN108354159A CN108354159A CN201810097185.0A CN201810097185A CN108354159A CN 108354159 A CN108354159 A CN 108354159A CN 201810097185 A CN201810097185 A CN 201810097185A CN 108354159 A CN108354159 A CN 108354159A
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- CN
- China
- Prior art keywords
- weight
- parts
- soy sauce
- brine
- stew
- 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
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 29
- 239000012267 brine Substances 0.000 title claims abstract description 25
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 title claims abstract description 25
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 14
- 235000013547 stew Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 15
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 15
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 15
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 15
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 15
- 244000268590 Euryale ferox Species 0.000 claims abstract description 15
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 15
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 15
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 15
- 235000004347 Perilla Nutrition 0.000 claims abstract description 15
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 15
- 239000011425 bamboo Substances 0.000 claims abstract description 15
- 238000010411 cooking Methods 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 13
- 235000021018 plums Nutrition 0.000 claims abstract description 6
- 244000291564 Allium cepa Species 0.000 claims abstract 5
- 244000124853 Perilla frutescens Species 0.000 claims abstract 5
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 5
- 241001346334 Amomum tsao-ko Species 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 2
- 238000001816 cooling Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 235000012041 food component Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000020995 raw meat Nutrition 0.000 abstract description 2
- 241000234282 Allium Species 0.000 description 10
- 241001330002 Bambuseae Species 0.000 description 10
- 241000229722 Perilla <angiosperm> Species 0.000 description 10
- 239000000463 material Substances 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 244000025254 Cannabis sativa Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229910052736 halogen Inorganic materials 0.000 description 3
- 150000002367 halogens Chemical class 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 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
- 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
- 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
Abstract
The invention discloses a kind of brine of stew in soy sauce fish, are made of following component：26 parts by weight cassia barks, 48 parts by weight Chinese prickly ashes, 26 parts by weight tsaokos, 25 parts by weight purple perillas, 25 parts by weight dark plums, 13 parts by weight matrimony vines, 13 parts by weight rhizoma zingiberis, 25 parts by weight onions, the dry bamboo shoot of 25 parts by weight, 14 parts by weight spiceleafs, 14 parts by weight Gorgon fruits, 6 10 parts by weight cooking wine, 8 12 parts by weight soy sauce, 36 parts by weight white granulated sugars, 20 30 parts by weight edible salts.The brine of the present invention is made by cassia bark, Chinese prickly ash, tsaoko, purple perilla, dark plum, matrimony vine, rhizoma zingiberis, onion, dry bamboo shoot, spiceleaf, Gorgon fruit, cooking wine, soy sauce, white granulated sugar, edible salt, contain multiple nutritional components, and except raw meat effect is good, with good mouthfeel, thus the fish of brine stew in soy sauce is full of nutrition, delicious flavour.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of brine and preparation method thereof of stew in soy sauce fish.
Background technology
Halogen material is the condiment for making pot-stewed meat or fowl, usually the fragrance of making brine, is usually combined by kinds of traditional Chinese medicines,
Tanning brine gives out strong fragranced, can be very good the smell of removal raw-food material, increases the fragrance of food.It is different
Halogen material formula can make the brine of different flavor, the raw material of halogen material mostly simply, it is few simply and the materials ratio of raw material all
Different flavor and the brine of mouthfeel can be mixed.
Invention content
For above-mentioned, the object of the present invention is to provide a kind of brine, dedicated for stew in soy sauce fish food.
The technical solution adopted by the present invention is that：
A kind of brine of stew in soy sauce fish, is made of following component：2-6 parts by weight cassia bark, 4-8 parts by weight Chinese prickly ash, 2-6 weight
Part tsaoko, 2-5 parts by weight purple perilla, 2-5 parts by weight dark plum, 1-3 parts by weight matrimony vine, 1-3 parts by weight rhizoma zingiberis, 2-5 parts by weight onion,
The dry bamboo shoot of 2-5 parts by weight, 1-4 parts by weight spiceleaf, 1-4 parts by weight Gorgon fruit, 6-10 parts by weight cooking wine, 8-12 parts by weight soy sauce, 3-6 weights
Measure part white granulated sugar, 20-30 parts by weight edible salts.
Preferably, the brine of the stew in soy sauce fish, is made of following component：4 parts by weight cassia barks, 6 parts by weight Chinese prickly ashes, 4
Parts by weight tsaoko, 3.5 parts by weight purple perillas, 3.5 parts by weight dark plums, 2 parts by weight matrimony vines, 2 parts by weight rhizoma zingiberis, 3.5 parts by weight onions,
The dry bamboo shoot of 3.5 parts by weight, 2.5 parts by weight spiceleafs, 2.5 parts by weight Gorgon fruits, 8 parts by weight cooking wine, 10 parts by weight soy sauce, 4.5 parts by weight
White granulated sugar, 25 parts by weight edible salts.
The present invention also provides the preparation methods of above-mentioned brine, include the following steps：By cassia bark, Chinese prickly ash, tsaoko, dark plum,
Matrimony vine, rhizoma zingiberis, spiceleaf, Gorgon fruit, which are placed in the cold water that 6-8 times is measured, to be impregnated 6-8 hours, is boiled, and it is small that purple perilla, onion, dry bamboo shoot etc. are added
Fire tanning 100-120mi n, cooking wine, soy sauce, white granulated sugar, edible salt is added after truce immediately and mixes thoroughly, cooled and filtered, packaging,
Sterilizing is to get product.
It is an advantage of the invention that：The present invention brine by cassia bark, Chinese prickly ash, tsaoko, purple perilla, dark plum, matrimony vine, rhizoma zingiberis, onion,
Dry bamboo shoot, spiceleaf, Gorgon fruit, cooking wine, soy sauce, white granulated sugar, edible salt are made, and containing multiple nutritional components, and except raw meat effect is good, have
Good mouthfeel, thus the fish of brine stew in soy sauce is full of nutrition, delicious flavour.
Specific implementation mode
For a further understanding of the present invention, the preferred embodiment of the invention is described with reference to embodiment, still
It should be appreciated that these descriptions are only the feature and advantage further illustrated the present invention, rather than to the claims in the present invention
Limitation.
Embodiment 1
A kind of brine of stew in soy sauce fish, is made of following component：2 parts by weight cassia barks, 4 parts by weight Chinese prickly ashes, 2 parts by weight grass
Fruit, 2 parts by weight purple perillas, 2 parts by weight dark plums, 1 parts by weight matrimony vine, 1 parts by weight rhizoma zingiberis, 2 parts by weight onions, the dry bamboo shoot of 2 parts by weight, 1
Parts by weight spiceleaf, 1 parts by weight Gorgon fruit, 6 parts by weight cooking wine, 8 parts by weight soy sauce, 3 parts by weight white granulated sugars, 20 parts by weight edible salts.
The preparation method of above-mentioned brine, includes the following steps：By cassia bark, Chinese prickly ash, tsaoko, dark plum, matrimony vine, rhizoma zingiberis, spiceleaf,
Gorgon fruit, which is placed in the cold water of 6 times of amounts, to be impregnated 6 hours, is boiled, and the small fires such as purple perilla, onion, dry bamboo shoot are added and boil 1000-120mi n,
Cooking wine, soy sauce, white granulated sugar, edible salt is added after truce immediately to mix thoroughly, cooled and filtered, packaging, sterilizing are to get product.
Embodiment 2
A kind of brine of stew in soy sauce fish, is made of following component：4 parts by weight cassia barks, 6 parts by weight Chinese prickly ashes, 4 parts by weight grass
Fruit, 3.5 parts by weight purple perillas, 3.5 parts by weight dark plums, 2 parts by weight matrimony vines, 2 parts by weight rhizoma zingiberis, 3.5 parts by weight onions, 3.5 weight
Part dry bamboo shoot, 2.5 parts by weight spiceleafs, 2.5 parts by weight Gorgon fruits, 8 parts by weight cooking wine, 10 parts by weight soy sauce, 4.5 parts by weight white granulated sugars,
25 parts by weight edible salts.
The preparation method of above-mentioned brine, includes the following steps：By cassia bark, Chinese prickly ash, tsaoko, dark plum, matrimony vine, rhizoma zingiberis, spiceleaf,
Gorgon fruit, which is placed in the cold water of 7 times of amounts, to be impregnated 7 hours, is boiled, and the small fires such as purple perilla, onion, dry bamboo shoot are added and boil 110mi n, cease fire
Cooking wine, soy sauce, white granulated sugar, edible salt is added immediately afterwards to mix thoroughly, cooled and filtered, packaging, sterilizing are to get product.
Embodiment 3
A kind of brine of stew in soy sauce fish, is made of following component：6 parts by weight cassia barks, 8 parts by weight Chinese prickly ashes, 6 parts by weight grass
Fruit, 5 parts by weight purple perillas, 5 parts by weight dark plums, 3 parts by weight matrimony vines, 3 parts by weight rhizoma zingiberis, 5 parts by weight onions, the dry bamboo shoot of 5 parts by weight, 4
Parts by weight spiceleaf, 4 parts by weight Gorgon fruits, 10 parts by weight cooking wine, 12 parts by weight soy sauce, 6 parts by weight white granulated sugars, 30 parts by weight are edible
Salt.
The preparation method of above-mentioned brine, includes the following steps：By cassia bark, Chinese prickly ash, tsaoko, dark plum, matrimony vine, rhizoma zingiberis, spiceleaf,
Gorgon fruit, which is placed in the cold water of 8 times of amounts, to be impregnated 8 hours, is boiled, and the small fires such as purple perilla, onion, dry bamboo shoot are added and boil 120mi n, cease fire
Cooking wine, soy sauce, white granulated sugar, edible salt is added immediately afterwards to mix thoroughly, cooled and filtered, packaging, sterilizing are to get product.
Claims (3)
1. a kind of brine of stew in soy sauce fish, it is characterised in that be made of following component：2-6 parts by weight cassia bark, 4-8 parts by weight flower
Green pepper, 2-6 parts by weight tsaoko, 2-5 parts by weight purple perilla, 2-5 parts by weight dark plum, 1-3 parts by weight matrimony vine, 1-3 parts by weight rhizoma zingiberis, 2-5
Parts by weight onion, the dry bamboo shoot of 2-5 parts by weight, 1-4 parts by weight spiceleaf, 1-4 parts by weight Gorgon fruit, 6-10 parts by weight cooking wine, 8-12 weight
Part soy sauce, 3-6 parts by weight white granulated sugar, 20-30 parts by weight edible salts.
2. the brine of stew in soy sauce fish according to claim 1, it is characterised in that be made of following component：4 parts by weight cassia barks,
6 parts by weight Chinese prickly ashes, 4 parts by weight tsaokos, 3.5 parts by weight purple perillas, 3.5 parts by weight dark plums, 2 parts by weight matrimony vines, 2 parts by weight rhizoma zingiberis,
3.5 parts by weight onions, the dry bamboo shoot of 3.5 parts by weight, 2.5 parts by weight spiceleafs, 2.5 parts by weight Gorgon fruits, 8 parts by weight cooking wine, 10 parts by weight
Soy sauce, 4.5 parts by weight white granulated sugars, 25 parts by weight edible salts.
3. the preparation method of brine according to claim 1 or 2, it is characterised in that include the following steps：By cassia bark, flower
Green pepper, tsaoko, dark plum, matrimony vine, rhizoma zingiberis, spiceleaf, Gorgon fruit, which are placed in the cold water that 6-8 times is measured, to be impregnated 6-8 hours, is boiled, addition purple perilla,
The small fires such as onion, dry bamboo shoot boil 100-120mi n, and cooking wine, soy sauce, white granulated sugar, edible salt is added after truce immediately and mixes thoroughly, cooling
It filters, pack, sterilized to get product afterwards.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810097185.0A CN108354159A (en) | 2018-01-31 | 2018-01-31 | A kind of brine and preparation method thereof of stew in soy sauce fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810097185.0A CN108354159A (en) | 2018-01-31 | 2018-01-31 | A kind of brine and preparation method thereof of stew in soy sauce fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108354159A true CN108354159A (en) | 2018-08-03 |
Family
ID=63007699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810097185.0A Pending CN108354159A (en) | 2018-01-31 | 2018-01-31 | A kind of brine and preparation method thereof of stew in soy sauce fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108354159A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028059A (en) * | 2007-04-09 | 2007-09-05 | 田宝柱 | Filler quelite |
| CN102228270A (en) * | 2011-07-30 | 2011-11-02 | 福建师范大学 | Method for removing earthy taste of fresh water fish |
| CN102258182A (en) * | 2011-08-12 | 2011-11-30 | 四川南溪徽记食品有限公司 | Bean product bittern and marinating method thereof |
| CN105614813A (en) * | 2015-12-17 | 2016-06-01 | 重庆咏熹餐饮文化有限公司 | Freshness preserved fish stewing seasoning |
| CN105901529A (en) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | Preparation method of sauce-flavor spiced beef cube |
| CN106333280A (en) * | 2016-08-29 | 2017-01-18 | 田慧彬 | Fish smell removing and preserving method for instant stolephorus commersonnii |
| CN106974213A (en) * | 2017-04-07 | 2017-07-25 | 湖南双晟科技信息咨询有限公司 | A kind of preparation method of instant silver carp piece |
-
2018
- 2018-01-31 CN CN201810097185.0A patent/CN108354159A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028059A (en) * | 2007-04-09 | 2007-09-05 | 田宝柱 | Filler quelite |
| CN102228270A (en) * | 2011-07-30 | 2011-11-02 | 福建师范大学 | Method for removing earthy taste of fresh water fish |
| CN102258182A (en) * | 2011-08-12 | 2011-11-30 | 四川南溪徽记食品有限公司 | Bean product bittern and marinating method thereof |
| CN105614813A (en) * | 2015-12-17 | 2016-06-01 | 重庆咏熹餐饮文化有限公司 | Freshness preserved fish stewing seasoning |
| CN105901529A (en) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | Preparation method of sauce-flavor spiced beef cube |
| CN106333280A (en) * | 2016-08-29 | 2017-01-18 | 田慧彬 | Fish smell removing and preserving method for instant stolephorus commersonnii |
| CN106974213A (en) * | 2017-04-07 | 2017-07-25 | 湖南双晟科技信息咨询有限公司 | A kind of preparation method of instant silver carp piece |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180803 |