CN108783326A - A kind of gold soup the Fish with Chinese Sauerkraut condiment and preparation method thereof - Google Patents
A kind of gold soup the Fish with Chinese Sauerkraut condiment and preparation method thereof Download PDFInfo
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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
- 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
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
-
- 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
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- 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)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of golden soup the Fish with Chinese Sauerkraut condiment and preparation method thereof, are related to condiment technical field, the mouthfeel for increasing fish hot pot simultaneously improves health.Gold soup the Fish with Chinese Sauerkraut condiment includes the raw material of following parts by weight：10-15 part of sauerkraut is steeped, 5-10 part of pickled radish, 1-2 part of pericarpium zanthoxyli schinifolii, 1-2 parts of chilli section, 3-5 parts of garlic slice, 6-8 parts of green pepper of point is steeped, steeps 5-8 parts of ginger, 5-10 parts of pumpkin paste, 10-12 parts of scallion oil, 5-7 parts of red oil, 0.5-1 parts of pepper powder, 0.1-0.2 parts of chicken powder, double 0.1-0.2 parts fresh, hundred 0.1-0.2 parts delicious, 0.1-0.2 parts of fishiness treasured, 0.3-0.5 parts of monosodium glutamate.The fish hot pot taste prepared using seasoning of the present invention is mellow, the bright profit of color and luster, aromatic flavour, it is delicious extremely, and have the advantages that Appetizing spleen-tonifying, intelligence development beauty treatment, keep fit and healthy.
Description
Technical field
The present invention relates to edible-flavouring technical fields, more particularly to a kind of golden soup the Fish with Chinese Sauerkraut condiment and its preparation side
Method.
Background technology
Chafing dish has long history in China, Chongqing especially in south China, one band of Sichuan, is a kind of quite audient
One of more favorite catering modes of consumer.Fish hot pot also known as chafing dish fish are one of most common home cookings in Sichuan-chongqing Region, main
It is fish and chafing dish bottom flavorings to want raw material；There is sour soup, it is spicy, cold pot, the equal tastes of dry pot.Compared with traditional chafing dish, fish fire
Vegetable is more rich can more meet consumption demand for pot, while can also rinse the vegetable that all old fire pots can rinse, taste after eating special fish
More preferably.
As the improvement of people's living standards, requirement of the people to diet is higher and higher.While focusing on food taste,
More focus on the nutrition arrangement of food and the health to human body.In the preparation process of home cooking fish hot pot, tune need to be constantly added
Material and modulate chafing dish bottom flavorings using flavor pack, condiment is arranged in pairs or groups the bad taste for influencing whether fish hot pot.
Currently, the varied such as spicy, spicy flavor of fish hot pot flavor pack etc. in the market, but it is only from mouth
It is adjusted on taste, good tonic effect cannot be played to human body, a large amount of food additives are added in some the insides, after eating
Health can even be affected.For this purpose, the present invention provides a kind of mouthfeel that can increase fish hot pot and conditioning people
Golden soup the Fish with Chinese Sauerkraut condiment of body health.
Invention content
It is an object of the invention to：In view of the problems of the existing technology, a kind of golden soup the Fish with Chinese Sauerkraut condiment and its system are provided
Preparation Method, the seasoning taste is mellow, the bright profit of color and luster, aromatic flavour so that for fish hot pot perfume (or spice) without peppery, mouthfeel is more preferable, can whet the appetite
Invigorating the spleen.
The present invention specifically uses following technical scheme to achieve the goals above：
A kind of gold soup the Fish with Chinese Sauerkraut condiment, includes the raw material of following parts by weight：Steep 10-15 parts of sauerkraut, 5-10 parts of pickled radish, blueness
Sharp 6-8 parts of the green pepper of 1-2 parts of Chinese prickly ash, 1-2 parts of chilli section, 3-5 parts of garlic slice, bubble, 5-8 parts of ginger of bubble, 5-10 parts of pumpkin paste, scallion oil
10-12 parts, 5-7 parts of red oil, 0.5-1 parts of pepper powder, 0.1-0.2 parts of chicken powder, it is double it is 0.1-0.2 parts fresh, hundred 0.1-0.2 parts delicious,
0.1-0.2 parts of fishiness treasured, 0.3-0.5 parts of monosodium glutamate.
Preferably, the red oil is boiled by the raw material of following parts by weight：50-100 parts of vegetable oil, thick chilli sauce 20-40
Part, 1-20 parts of Chinese prickly ash, 1-20 parts of illiciumverum, 1-20 parts of kaempferia galamga, 1-20 parts of shallot, 1-20 parts of garlic, 1-20 parts of ginger and sugar 1-20
Part.
Preferably, the red oil is boiled by the raw material of following parts by weight：80 parts of vegetable oil, 32 parts of thick chilli sauce, Chinese prickly ash
5 parts of 15 parts, 5 parts octagonal, 20 parts of kaempferia galamga, 13 parts of shallot, 9 parts of garlic, 11 parts of ginger and sugar.
Preferably, the scallion oil is boiled by the raw material of following parts by weight：50-100 parts of vegetable oil, 10-20 parts of shallot,
Steep 10-20 parts of 10-20 parts of ginger and garlic.
Preferably, the scallion oil is boiled by the raw material of following parts by weight：70 parts of vegetable oil, 10 parts of shallot, bubble ginger
13 parts and 20 parts of garlic.
Preferably, golden soup the Fish with Chinese Sauerkraut condiment includes the raw material of following parts by weight：Steep 10 parts of sauerkraut, 5 parts of pickled radish, blueness
1 part of Chinese prickly ash, 1 part of chilli section, 3 parts of garlic slice, sharp 8 parts of the green pepper of bubble, 5 parts of ginger of bubble, 6 parts of pumpkin paste, 12 parts of scallion oil, 6 parts of red oil,
1 part of pepper powder, 0.1 part of chicken powder, fresh 0.1 part double, hundred delicious 0.2 part, fishiness precious 0.2 part, 0.3 part of monosodium glutamates.
The preparation method of gold soup the Fish with Chinese Sauerkraut condiment, includes the following steps：
(1) will the sharp green pepper screening of bubble, cleaning, remove after impurity that break into small nodular with machine spare；
(2) will the screening of bubble ginger, cleaning, remove that with machine to be cut into sheet after impurity spare；
(3) by pickled radish screening, cleaning, remove that with machine to break into chopsticks strip after impurity spare；
(4) red oil, scallion oil are poured into pot and boils oil temperature up to after 140-150 DEG C, by the bubble ginger slice got ready and bubble sauerkraut
Frying 5 minutes in pot are added, then frying in the garlic slice got ready, chilli section, pericarpium zanthoxyli schinifolii tripping in pot is stir-fried for 5 minutes, then
The sharp green pepper of tripping in bubble, pickled radish item, pumpkin paste frying 5 minutes into pot, be finally added into pot monosodium glutamate, pepper powder, chicken powder, it is double it is fresh,
Hundred is delicious, fishiness is precious stirs evenly frying 2-3 minutes, boils rear loading rustless steel container feeding bottling department off the pot and is quantitatively divided
Dress is put in storage after packing is good by casing after high temperature microwave sterilizing, natural cooling.
Preferably, the preparation method of the red oil is：50-100 parts of vegetable oil are heated to 110-140 DEG C, capsicum is added
20-40 parts of sauce, 1-20 parts of Chinese prickly ash, 1-20 parts of illiciumverum, 1-20 parts of kaempferia galamga, 1-20 parts of shallot, 1-20 parts of garlic, 1-20 parts of ginger and
It is 1-20 parts sugared, it boils 2-4 hours, when no moisture in fluid, filters residue, collect filtrate and obtain red oil.
Preferably, the preparation method of the scallion oil is：10-20 parts of shallot, bubble ginger are added in 50-100 parts of vegetable oil
10-20 parts and 10-20 parts of garlic, heating tanning 1-4 hours, when no moisture in fluid, mistake after being gradually heating to 200-250 DEG C
Residue is filtered, filtrate is collected and obtains scallion oil.
The sharp green pepper of bubble of the present invention refines small sharp green pepper using five bucket rice, and the five buckets rice refines small sharp green pepper and selects aging red
The white small sharp green pepper of fruit and the complete Guizhou mound of fruit shape.The preparation method of the sharp green pepper of bubble is：The brine that salinity is 20-40 is boiled,
It is put into five bucket rice and refines small sharp green pepper and cross water, five bucket rice are picked up after 1-2min and refine small sharp green pepper, the five bucket rice that will cross water refine small point
Green pepper cleans and stalk seed；The cold water that parts by weight are 5-8 parts, the bucket rice essence of 4-5 parts five are sequentially added into clean pickle jar
Small sharp green pepper, 1-2 parts of garlic cloves, 1-2 parts of ginger slices, 1-2 parts of white wine and 1-2 parts of light-coloured vinegars are made, the marinated 1-2 of Pickles-jar cap is covered and makes
Sharp green pepper must be steeped.
Bubble sauerkraut of the present invention, pickled radish, bubble ginger are selected into marinated 1 to 3 year of altar through the marinated maturation of spontaneous fermentation
Food materials.Pericarpium zanthoxyli schinifolii of the present invention, chilli section, garlic slice, pumpkin paste, pepper powder, chicken powder, it is double it is fresh, hundred delicious, fishiness is precious
It is market purchasing with monosodium glutamate.This is not limited by the present invention, but its implementation is all within protection scope of the present invention.
Beneficial effects of the present invention are as follows：
1. the bubble sauerkraut, pickled radish and bubble ginger used in condiment of the present invention are all to select into marinated 1 to 3 year warp of altar certainly
So ripe food materials are pickled in fermentation, these food materials are rich in a large amount of lactic acid bacteria after marinated, and lactic acid bacteria energy stimulating the appetite and refreshing is sobered up
It is greasy, improve a poor appetite, help digest and promote absorption of the human body to ferro element, while it is certain anti-that the food of preparation can also be made to have
Bacterium acts on；And the sharp green pepper of bubble refines small sharp green pepper using five bucket rice, the five buckets rice refines small sharp green pepper and selects aging red fruit and fruit shape
The complete white small point green pepper in Guizhou mound, the sharp green pepper hardness of bubble obtained is enough, fragrant without peppery after pickled fermented, and mouthfeel is more preferable.
2. the sugar added in red oil of the present invention can be to the pungent and pungent taste progress tune appropriate in thick chilli sauce and ginger
Reason, can make to keep the taste of seasoning more plentiful with some sweet teas, pungent in the seasoning of preparation, can more meet different crowd
Taste.Kaempferia galamga contains a large amount of Kaempferol in red oil, and the structure of Kaempferol has multiple phenolic hydroxyl groups, can prevent to season
Each ingredient of material is quickly aoxidized when being contacted with air；In addition kaempferia galamga nature and flavor and function are pungent, warm, have returns spleen, stomach, middle benefit gas
It is ailing can to prevent chest and abdomen crymodynia, cold-dampness vomiting and diarrhoea, bone sticking larynx, toothache and treating swelling and pain by traumatic injury etc. for dampness elimination, promoting qi circulation and relieving pain and other effects.
3. the certain smell of meat products generally existing, the scallion oil in seasoning of the present invention can remove the smelling of fish or mutton of meat products
Taste, Titian seasoning, ensures the delicious taste of food, while can also be effectively prevented from the penetrating odor of shallot.
4. fish hot pot taste prepared by seasoning using the present invention is mellow, the bright profit of color and luster, aromatic flavour, it is delicious extremely,
Men and women, old and young are suitable for four seasons, and have the advantages that Appetizing spleen-tonifying, intelligence development beauty treatment, keep fit and healthy.The seasoning of the present invention is also suitable
Culinary art for livestock and poultry meats such as chicken, duck, goose, rabbit, ox and mutton.
Specific implementation mode
In order to which those skilled in the art are better understood from the present invention, the present invention is made into one with reference to following embodiment
Step detailed description.
Embodiment 1
The present embodiment provides a kind of golden soup the Fish with Chinese Sauerkraut condiment, include the raw material of following parts by weight：Steep 10 parts of sauerkraut, pickled radish 5
It is part, 1 part of pericarpium zanthoxyli schinifolii, 1 part of chilli section, 3 parts of garlic slice, sharp 8 parts of the green pepper of bubble, 5 parts of ginger of bubble, 6 parts of pumpkin paste, 12 parts of scallion oil, red
6 parts of oil, 1 part of pepper powder, 0.1 part of chicken powder, fresh 0.1 part double, hundred delicious 0.2 part, fishiness precious 0.2 part, 0.3 part of monosodium glutamates.
Preferably, the preparation method of the red oil is：80 parts of vegetable oil are heated to 110-140 DEG C, thick chilli sauce 32 is added
5 parts of part, 15 parts of Chinese prickly ash, 5 parts octagonal, 20 parts of kaempferia galamga, 13 parts of shallot, 9 parts of garlic, 11 parts of ginger and sugar, boil 4 hours, wait for oil
In liquid when no moisture, residue is filtered, filtrate is collected and obtains red oil.
Preferably, the preparation method of the scallion oil is：10 parts of shallot, 13 parts of ginger of bubble and big are added in 70 parts of vegetable oil
20 parts of garlic, heating tanning 2 hours filter residue when no moisture in fluid, collect filtrate after being gradually heating to 200-250 DEG C
Obtain scallion oil.
The preparation method of gold soup the Fish with Chinese Sauerkraut condiment, includes the following steps：
(1) will the sharp green pepper screening of bubble, cleaning, remove after impurity that break into small nodular with machine spare；
(2) will the screening of bubble ginger, cleaning, remove that with machine to be cut into sheet after impurity spare；
(3) by pickled radish screening, cleaning, remove that with machine to break into chopsticks strip after impurity spare；
(4) red oil, scallion oil are poured into pot and boils oil temperature up to after 140-150 DEG C, by the bubble ginger slice got ready and bubble sauerkraut
Frying 5 minutes in pot are added, then frying in the garlic slice got ready, chilli section, pericarpium zanthoxyli schinifolii tripping in pot is stir-fried for 5 minutes, then
The sharp green pepper of tripping in bubble, pickled radish item, pumpkin paste frying 5 minutes into pot, be finally added into pot monosodium glutamate, pepper powder, chicken powder, it is double it is fresh,
Hundred is delicious, fishiness is precious stirs evenly frying 2-3 minutes, boils rear loading rustless steel container feeding bottling department off the pot and is quantitatively divided
Dress is put in storage after packing is good by casing after high temperature microwave sterilizing, natural cooling.
The sharp green pepper of bubble of the present invention refines small sharp green pepper using five bucket rice, and the five buckets rice refines small sharp green pepper and selects aging red
The white small sharp green pepper of fruit and the complete Guizhou mound of fruit shape.The preparation method of the sharp green pepper of bubble is：The brine that salinity is 30 is boiled, is put into
Five bucket rice refine small sharp green pepper and cross water, and five bucket rice are picked up after 2min and refine small sharp green pepper, and the five bucket rice for crossing water, which are refined small sharp green pepper, to be cleaned
And stalk seed；Sequentially added into clean pickle jar the cold water, 4 part of five bucket rice that parts by weight are 6 parts refine small sharp green pepper,
1.5 parts of garlic cloves, 1.5 parts of ginger slices, 1.5 parts of 50 ° of white wine and 2 parts of light-coloured vinegars cover Pickles-jar cap and obtain within marinated 2 years the sharp green pepper of bubble.
Bubble sauerkraut of the present invention, pickled radish, bubble ginger are selected into marinated 1 to 3 year of altar through the marinated maturation of spontaneous fermentation
Food materials.
Pericarpium zanthoxyli schinifolii of the present invention, chilli section, garlic slice, pumpkin paste, pepper powder, chicken powder, double fresh, hundred delicious, fishiness
Precious and monosodium glutamate is market purchasing.
Embodiment 2
The present embodiment provides a kind of golden soup the Fish with Chinese Sauerkraut condiment, include the raw material of following parts by weight：Steep 15 parts of sauerkraut, pickled radish
10 parts, 2 parts of pericarpium zanthoxyli schinifolii, 2 parts of chilli section, 5 parts of garlic slice, sharp 7 parts of the green pepper of bubble, 8 parts of ginger of bubble, 10 parts of pumpkin paste, 11 parts of scallion oil,
7 parts of red oil, 0.8 part of pepper powder, 0.2 part of chicken powder, fresh 0.2 part double, hundred delicious 0.16 part, fishiness precious 0.18 part, 0.5 part of monosodium glutamates.
Preferably, the preparation method of the red oil is：100 parts of vegetable oil are heated to 110-140 DEG C, thick chilli sauce 40 is added
10 parts of part, 20 parts of Chinese prickly ash, 20 parts octagonal, 15 parts of kaempferia galamga, 20 parts of shallot, 20 parts of garlic, 18 parts of ginger and sugar, boil 4 hours, wait for
In fluid when no moisture, residue is filtered, filtrate is collected and obtains red oil.
Preferably, the preparation method of the scallion oil is：In 100 parts of vegetable oil be added 20 parts of shallot, bubble 20 parts of ginger and
20 parts of garlic, heating tanning 2 hours filter residue when no moisture in fluid, collect filter after being gradually heating to 200-250 DEG C
Liquid obtains scallion oil.
The preparation method of gold soup the Fish with Chinese Sauerkraut condiment, includes the following steps：
(1) will the sharp green pepper screening of bubble, cleaning, remove after impurity that break into small nodular with machine spare；
(2) will the screening of bubble ginger, cleaning, remove that with machine to be cut into sheet after impurity spare；
(3) by pickled radish screening, cleaning, remove that with machine to break into chopsticks strip after impurity spare；
(4) red oil, scallion oil are poured into pot and boils oil temperature up to after 140-150 DEG C, by the bubble ginger slice got ready and bubble sauerkraut
Frying 5 minutes in pot are added, then frying in the garlic slice got ready, chilli section, pericarpium zanthoxyli schinifolii tripping in pot is stir-fried for 5 minutes, then
The sharp green pepper of tripping in bubble, pickled radish item, pumpkin paste frying 5 minutes into pot, be finally added into pot monosodium glutamate, pepper powder, chicken powder, it is double it is fresh,
Hundred is delicious, fishiness is precious stirs evenly frying 2-3 minutes, boils rear loading rustless steel container feeding bottling department off the pot and is quantitatively divided
Dress is put in storage after packing is good by casing after high temperature microwave sterilizing, natural cooling.
The sharp green pepper of bubble of the present invention refines small sharp green pepper using five bucket rice, and the five buckets rice refines small sharp green pepper and selects aging red
The white small sharp green pepper of fruit and the complete Guizhou mound of fruit shape.The preparation method of the sharp green pepper of bubble is：The brine that salinity is 40 is boiled, is put into
Five bucket rice refine small sharp green pepper and cross water, and five bucket rice are picked up after 1min and refine small sharp green pepper, and the five bucket rice for crossing water, which are refined small sharp green pepper, to be cleaned
And stalk seed；Cold water, 5 part of five bucket rice that parts by weight are 8 parts are sequentially added into clean pickle jar refines small sharp green pepper, 2
Part garlic clove, 2 parts of ginger slices, 2 parts of 52 ° of white wine and 2 parts of light-coloured vinegars cover Pickles-jar cap and obtain within marinated 2 years the sharp green pepper of bubble.
Bubble sauerkraut of the present invention, pickled radish, bubble ginger are selected into marinated 1 to 3 year of altar through the marinated maturation of spontaneous fermentation
Food materials.
Pericarpium zanthoxyli schinifolii of the present invention, chilli section, garlic slice, pumpkin paste, pepper powder, chicken powder, double fresh, hundred delicious, fishiness
Precious and monosodium glutamate is market purchasing.
Embodiment 3
The present embodiment provides a kind of golden soup the Fish with Chinese Sauerkraut condiment, include the raw material of following parts by weight：Steep 12 parts of sauerkraut, pickled radish 8
Part, 1.6 parts of pericarpium zanthoxyli schinifolii, 1.5 parts of chilli section, 4 parts of garlic slice, sharp 6 parts of the green pepper of bubble, 7 parts of ginger of bubble, 8 parts of pumpkin paste, scallion oil 10
Part, 5 parts of red oil, 0.5 part of pepper powder, 0.14 part of chicken powder, fresh 0.15 part double, hundred delicious 0.1 part, fishiness precious 0.1 part, monosodium glutamates 0.4
Part.
Preferably, the preparation method of the red oil is：50 parts of vegetable oil are heated to 110-140 DEG C, thick chilli sauce 20 is added
2 parts of part, 8 parts of Chinese prickly ash, 3 parts octagonal, 10 parts of kaempferia galamga, 5 parts of shallot, 5 parts of garlic, 7 parts of ginger and sugar, boil 4 hours, wait in fluid
When no moisture, residue is filtered, filtrate is collected and obtains red oil.
Preferably, the preparation method of the scallion oil is：12 parts of shallot, 10 parts of ginger of bubble and big are added in 50 parts of vegetable oil
10 parts of garlic, heating tanning 2 hours filter residue when no moisture in fluid, collect filtrate after being gradually heating to 200-250 DEG C
Obtain scallion oil.
The preparation method of gold soup the Fish with Chinese Sauerkraut condiment, includes the following steps：
(1) will the sharp green pepper screening of bubble, cleaning, remove after impurity that break into small nodular with machine spare；
(2) will the screening of bubble ginger, cleaning, remove that with machine to be cut into sheet after impurity spare；
(3) by pickled radish screening, cleaning, remove that with machine to break into chopsticks strip after impurity spare；
(4) red oil, scallion oil are poured into pot and boils oil temperature up to after 140-150 DEG C, by the bubble ginger slice got ready and bubble sauerkraut
Frying 5 minutes in pot are added, then frying in the garlic slice got ready, chilli section, pericarpium zanthoxyli schinifolii tripping in pot is stir-fried for 5 minutes, then
The sharp green pepper of tripping in bubble, pickled radish item, pumpkin paste frying 5 minutes into pot, be finally added into pot monosodium glutamate, pepper powder, chicken powder, it is double it is fresh,
Hundred is delicious, fishiness is precious stirs evenly frying 2-3 minutes, boils rear loading rustless steel container feeding bottling department off the pot and is quantitatively divided
Dress is put in storage after packing is good by casing after high temperature microwave sterilizing, natural cooling.
The sharp green pepper of bubble of the present invention refines small sharp green pepper using five bucket rice, and the five buckets rice refines small sharp green pepper and selects aging red
The white small sharp green pepper of fruit and the complete Guizhou mound of fruit shape.The preparation method of the sharp green pepper of bubble is：The brine that salinity is 20 is boiled, is put into
Five bucket rice refine small sharp green pepper and cross water, and five bucket rice are picked up after 2min and refine small sharp green pepper, and the five bucket rice for crossing water, which are refined small sharp green pepper, to be cleaned
And stalk seed；Cold water, 4 part of five bucket rice that parts by weight are 5 parts are sequentially added into clean pickle jar refines small sharp green pepper, 1
Part garlic clove, 1 part of ginger slice, 1 part of 52 ° of white wine and 1 part of light-coloured vinegar cover Pickles-jar cap and obtain within marinated 1 year the sharp green pepper of bubble.
Bubble sauerkraut of the present invention, pickled radish, bubble ginger are selected into marinated 1 to 3 year of altar through the marinated maturation of spontaneous fermentation
Food materials.
Pericarpium zanthoxyli schinifolii of the present invention, chilli section, garlic slice, pumpkin paste, pepper powder, chicken powder, double fresh, hundred delicious, fishiness
Precious and monosodium glutamate is market purchasing.
Golden soup the Fish with Chinese Sauerkraut condiment prepared by 1- of embodiment of the present invention embodiments 3 is taken to carry out physical and chemical index detection, according to Sichuan
Health and Family Planning Committee are saved in the Sichuan Province provincial standard DBS 51/002 of publication on 07 15th, 2016《Food security
Provincial standard-sauerkraut class condiment》It is measured, the results are shown in Table 1.
1 1- of embodiment of the present invention embodiments of table, 3 physical and chemical index testing result table
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Standard value | The method of inspection |
| Acid value (with buttermeter) (KOH)/(mg/g) | 0.6 | 1.0 | 0.8 | ≤3.5 | GB/T20293 |
| Peroxide value (with buttermeter)/(g/100g) | 0.05 | 0.09 | 0.08 | ≤0.25 | GB/T5009.37 |
| Nitrite is (with NaNO2Meter)/(mg/kg) | 3 | 5 | 2 | ≤20 | GB5009.33 |
| Total arsenic (in terms of As)/(mg/kg) | 0 | 0 | 0 | ≤0.5 | GB5009.11 |
| Lead (in terms of Pb)/(mg/kg) | 0 | 0 | 0 | ≤1.0 | GB5009.12 |
| Aflatoxin B1/(μg/kg) | 0.2 | 0.3 | 0.2 | ≤5.0 | GB/T18979 |
As shown in Table 1, golden soup the Fish with Chinese Sauerkraut condiment that prepared by 1- of embodiment of the present invention embodiments 3 meets Sichuan Province place mark
Quasi- DBS51/002《Food security provincial standard-sauerkraut class condiment》.
Comparative example 1
By the bubble point green pepper removal in the embodiment of the present invention 1, remaining raw material type, parts by weight and preparation method are constant, system
Obtain the Fish with Chinese Sauerkraut condiment.
Comparative example 2
By the kaempferia galamga removal in the red oil in the embodiment of the present invention 1, remaining raw material type, parts by weight and preparation method are not
Become, the Fish with Chinese Sauerkraut condiment is made.
The golden soup the Fish with Chinese Sauerkraut condiment and comparative example 1- comparative examples 2 prepared respectively with 1- of embodiment of the present invention embodiments 3 is made
Fish hot pot condiment prepare fish hot pot, other than the Fish with Chinese Sauerkraut condiment is different, the sorting of remaining the Fish with Chinese Sauerkraut and method all same.Respectively
In Chengdu, Chongqing, Wuhan, 100 people of each random investigation in four, Zhengzhou city, respectively to being made with 1- of embodiment of the present invention embodiments 3
Fish hot pot prepared by the Fish with Chinese Sauerkraut condiment made from standby golden soup the Fish with Chinese Sauerkraut condiment and comparative example 1- comparative examples 2 is tasted and is commented
Point, scoring comments mode to carry out using blind, scores respectively fragrance, smell and mouthfeel, obatained score average value such as 2 institute of table
Show.
Fish hot pot grade form prepared by 2 1-3 of the embodiment of the present invention of table and comparative example 1-2
| Index | Fragrance/point | Smell/point | Mouthfeel/point |
| Embodiment 1 | 100 | 100 | 100 |
| Embodiment 2 | 100 | 100 | 98 |
| Embodiment 3 | 100 | 100 | 99 |
| Comparative example 1 | 95 | 90 | 86 |
| Comparative example 2 | 92 | 93 | 70 |
As shown in Table 2, fish hot pot scoring prepared by golden soup the Fish with Chinese Sauerkraut condiment that prepared by 1- of embodiment of the present invention embodiments 3 is high
The fish hot pot that the Fish with Chinese Sauerkraut condiment made from comparative example 1-2 is fired reflects prepared by seasoning using the present invention by Research Analyst
Fish hot pot taste it is mellow, the bright profit of color and luster, aromatic flavour, it is delicious extremely.It is fired compared to the Fish with Chinese Sauerkraut condiment made from comparative example 1-2
Fish hot pot, feel good after fish hot pot prepared by golden soup the Fish with Chinese Sauerkraut condiment prepared by edible 1- of embodiment of the present invention embodiments 3,
And appetite increased, and people is allowed to have not given full expression to the views, illustrate 1- of embodiment of the present invention embodiments 3 prepare golden soup the Fish with Chinese Sauerkraut condiment more by
It welcomes in market.
The above, only presently preferred embodiments of the present invention, are not intended to limit the invention, patent protection model of the invention
It encloses and is subject to claims, equivalent structure variation made by every description with the present invention should all include similarly
Within the scope of the present invention.
Claims (9)
1. a kind of gold soup the Fish with Chinese Sauerkraut condiment, it is characterised in that：Gold soup the Fish with Chinese Sauerkraut condiment includes the raw material of following parts by weight：Bubble
10-15 parts of sauerkraut, 5-10 parts of pickled radish, 1-2 parts of pericarpium zanthoxyli schinifolii, 1-2 parts of chilli section, 3-5 parts of garlic slice, sharp 6-8 parts of the green pepper of bubble, bubble
It is 5-8 parts of ginger, 5-10 parts of pumpkin paste, 10-12 parts of scallion oil, 5-7 parts of red oil, 0.5-1 parts of pepper powder, 0.1-0.2 parts of chicken powder, double fresh
0.1-0.2 parts, hundred 0.1-0.2 parts delicious, 0.1-0.2 parts of fishiness treasured, 0.3-0.5 parts of monosodium glutamate.
2. gold soup the Fish with Chinese Sauerkraut condiment according to claim 1, it is characterised in that：The red oil by following parts by weight raw material
It boils：50-100 parts of vegetable oil, 20-40 parts of thick chilli sauce, 1-20 parts of Chinese prickly ash, 1-20 parts of illiciumverum, 1-20 parts of kaempferia galamga, shallot 1-
1-20 parts of 20 parts, 1-20 parts of garlic, 1-20 parts of ginger and sugar.
3. gold soup the Fish with Chinese Sauerkraut condiment according to claim 2, it is characterised in that：The red oil by following parts by weight raw material
It boils：80 parts of vegetable oil, 32 parts of thick chilli sauce, 15 parts of Chinese prickly ash, 5 parts octagonal, 20 parts of kaempferia galamga, 13 parts of shallot, 9 parts of garlic, life
5 parts of 11 parts of ginger and sugar.
4. gold soup the Fish with Chinese Sauerkraut condiment according to claim 1, it is characterised in that：The scallion oil by following parts by weight raw material
It boils：10-20 parts of 50-100 parts of vegetable oil, 10-20 parts of shallot, 10-20 parts of ginger of bubble and garlic.
5. gold soup the Fish with Chinese Sauerkraut condiment according to claim 4, it is characterised in that：The scallion oil by following parts by weight raw material
It boils：20 parts of 70 parts of vegetable oil, 10 parts of shallot, 13 parts of ginger of bubble and garlic.
6. gold soup the Fish with Chinese Sauerkraut condiment according to claim 1, it is characterised in that：Gold soup the Fish with Chinese Sauerkraut condiment includes following
The raw material of parts by weight：Steep 10 parts of sauerkraut, 5 parts of pickled radish, 1 part of pericarpium zanthoxyli schinifolii, 1 part of chilli section, 3 parts of garlic slice, sharp 8 parts of the green pepper of bubble, bubble
5 parts of ginger, 6 parts of pumpkin paste, 12 parts of scallion oil, 6 parts of red oil, 1 part of pepper powder, 0.1 part of chicken powder, it is fresh 0.1 part double, hundred delicious 0.2 part,
Fishiness treasured 0.2 part, 0.3 part of monosodium glutamate.
7. the preparation method of golden soup the Fish with Chinese Sauerkraut condiment according to claim 1 to 6 any one, it is characterised in that：Including
Following steps：
(1) will the sharp green pepper screening of bubble, cleaning, remove after impurity that break into small nodular with machine spare；
(2) will the screening of bubble ginger, cleaning, remove that with machine to be cut into sheet after impurity spare；
(3) by pickled radish screening, cleaning, remove that with machine to break into chopsticks strip after impurity spare；
(4) red oil, scallion oil are poured into pot and boils oil temperature up to after 140-150 DEG C, the bubble ginger slice got ready and bubble sauerkraut are added
Frying 5 minutes in pot, then frying in the garlic slice got ready, chilli section, pericarpium zanthoxyli schinifolii tripping in pot is stir-fried for 5 minutes, then to pot
The sharp green pepper of middle tripping in bubble, pickled radish item, pumpkin paste frying 5 minutes, are finally added monosodium glutamate, pepper powder, chicken powder, double fresh, hundred tastes into pot
It is fresh, fishiness is precious stirs evenly frying 2-3 minutes, boil rear loading rustless steel container off the pot and be sent into bottling department and carry out quantitative separating,
It is put in storage after packing is good by casing after high temperature microwave sterilizing, natural cooling.
8. the preparation method of gold soup the Fish with Chinese Sauerkraut condiment according to claim 7, it is characterised in that：The preparation side of the red oil
Method is：50-100 parts of vegetable oil are heated to 110-140 DEG C, be added 20-40 parts of thick chilli sauce, 1-20 parts of Chinese prickly ash, 1-20 parts of illiciumverum,
1-20 parts of 1-20 parts of kaempferia galamga, 1-20 parts of shallot, 1-20 parts of garlic, 1-20 parts of ginger and sugar boil 2-4 hours, wait for nothing in fluid
When moisture, residue is filtered, filtrate is collected and obtains red oil.
9. the preparation method of gold soup the Fish with Chinese Sauerkraut condiment according to claim 7, it is characterised in that：The preparation side of the scallion oil
Method is：10-20 parts of 10-20 parts of shallot, 10-20 parts of ginger of bubble and garlic, heating tanning 1-4 are added in 50-100 parts of vegetable oil
Hour, when no moisture in fluid, residue is filtered after being gradually heating to 200-250 DEG C, is collected filtrate and is obtained scallion oil.
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| CN110179090A (en) * | 2019-07-11 | 2019-08-30 | 成都珪一食品开发股份有限公司 | A kind of gold soup sauerkraut flavoring and preparation method thereof |
| CN111700260A (en) * | 2020-07-16 | 2020-09-25 | 四川五斗米食品开发有限公司 | Lactobacillus-flavored soup material and preparation method thereof |
| CN112167587A (en) * | 2020-09-09 | 2021-01-05 | 襄阳职业技术学院 | Golden soup hotpot condiment and preparation method thereof |
| CN114287599A (en) * | 2021-12-22 | 2022-04-08 | 朱万成 | Multipurpose gold soup sauce and hot pot seasoning added with gold soup sauce |
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Application publication date: 20181113 |