CN109170788A - A kind of sauerkraut lemon fish condiment and its processing technology - Google Patents
A kind of sauerkraut lemon fish condiment and its processing technology Download PDFInfo
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- CN109170788A CN109170788A CN201811289672.3A CN201811289672A CN109170788A CN 109170788 A CN109170788 A CN 109170788A CN 201811289672 A CN201811289672 A CN 201811289672A CN 109170788 A CN109170788 A CN 109170788A
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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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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
- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to field of food, a kind of sauerkraut lemon fish condiment and its processing technology are specifically disclosed, the raw material including following mass parts: 13~15 parts of vegetable oil, 3~5 parts of lard, 40~45 parts of sauerkraut, bubble 6~7 parts of ginger, 4~5 parts of garlic, 6~7 parts of rod chilli, 0.5~0.7 part of drying lemon tablet, 0.3~0.45 part of white pepper, 0.8~1.2 part of fennel seeds, 1.5~2.5 parts of yellow rice wine, 3~4 parts of edible salt, 1~1.5 part of white granulated sugar.The condiment of this programme goes the effect of removing fishy odor more preferable.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of sauerkraut lemon fish condiment and its processing technology.
Background technique
The Fish with Chinese Sauerkraut belongs to the Sichuan style of cooking, famous, the main material of the Fish with Chinese Sauerkraut with its distinctive seasoning and unique cooking method
It is fish, abundant high-quality protein is contained in fish, human consumption's absorptivity can supplies human body essential amino acid, mine up to 96%
Substance, vitamin A and vitamin D；The fat of fish is mostly unsaturated fatty acid, can reduce cholesterol well, can be prevented and treated dynamic
Arteries and veins hardening, coronary heart disease, so it is good for health to eat fish.
Sauerkraut acid fragrance alcohol, it is light it is tasty and refreshing, using naturally antibacterial, rich in the nutriments such as amino acid, dietary fiber, sauerkraut
In lactic acid energy stimulating the appetite and refreshing, eliminating greasiness of sobering up, moreover it is possible to the absorption improve a poor appetite, help digest, promoting human body to ferro element.And acid
Dish also has the effect of appetizing, can promote human body appetite, therefore the Fish with Chinese Sauerkraut is liked by a large amount of consumers.But the fishy smell of fish
It is heavier, and fishlike smell can make the taste deterioration of the Fish with Chinese Sauerkraut, so needing a kind of the Fish with Chinese Sauerkraut condiment of fishy smell that can remove fish.
Summary of the invention
The purpose of the present invention is to provide sauerkraut lemon fish condiment and its processing technology that one kind can remove the fishy smell of fish.
In order to achieve the above objectives, the technical scheme is that a kind of sauerkraut lemon fish condiment, including following mass parts
Raw material: 13~15 parts of vegetable oil, 3~5 parts of lard, 40~45 parts of sauerkraut, bubble 6~7 parts of ginger, 4~5 parts of garlic, 6~7 parts of rod chilli,
0.5~0.7 part of drying lemon tablet, 0.3~0.45 part of white pepper, 0.8~1.2 part of fennel seeds, 1.5~2.5 parts of yellow rice wine, edible salt
3~4 parts, 1~1.5 part of white granulated sugar.
This programme has the beneficial effect that:
(1) condiment is contacted with water when boiling the Fish with Chinese Sauerkraut, and during boiling, the substance in drying lemon tablet gradually seeps condiment
Out, the substance of exudation can remove the fishy smell of the flesh of fish；And the substance exudation in drying lemon tablet can maintain the long period, in fish
It can act as the effect of removal fishy smell during the entire boiling of meat, the taste of last the Fish with Chinese Sauerkraut finished product is more preferable.
(2) sauerkraut and lemon have the effect of appetizing, can cause the appetite of consumer.
(3) lemon has the faint scent of fruit, after flesh of fish boiling, during consumer is edible, and the object in drying lemon tablet
Matter may continue to ooze out, and the greasy of the flesh of fish is effectively relieved in the fruity of lemon；Substance in drying lemon tablet is oozed out and is connect with the flesh of fish
The flesh of fish can also be made more soft after touch, further increase the taste and mouthfeel of the flesh of fish.
Preferred embodiment one, as the further improvement to base case, raw material further includes 3~5 parts of chicken essence seasoning.Chickens' extract
Play the role of seasoning, the taste using the flesh of fish of the condiment boiling of this programme is more preferable.
Preferred embodiment two, as the further improvement to preferred embodiment one, raw material further includes 2.8~3.2 parts of monosodium glutamate.Monosodium glutamate
Play the role of seasoning, the taste using the flesh of fish of the condiment boiling of this programme is more preferable.
Preferred embodiment three, as the further improvement to preferred embodiment two, raw material further includes 2~2.2 parts of yeast extract.
In yeast extract rich in the soluble component in the yeast cells such as amino acid, peptide, polypeptide, using the condiment boiling of this programme
The taste of the flesh of fish is more preferable.
Preferred embodiment four, as the further improvement to preferred embodiment three, raw material further includes 5.8~6.2 parts of lactic acid.Due to
Raw material includes rod chilli, so the flesh of fish cooked using the condiment of this programme is with pungent, pungent has stimulation to stomach,
And the lactic acid in the condiment of this programme can play the role of protecting stomach.
Preferred embodiment five, as the further improvement to preferred embodiment four, raw material further includes lemon conditioning underflow 3.5~4
Part.Lemon juice concentration is dense as lemon conditioning underflow, and lemon conditioning underflow can further enhance the fragrance of lemon in condiment,
The greasy of the flesh of fish is effectively relieved.
Preferred embodiment six, as the further improvement to preferred embodiment five, raw material further includes lemon extract 0.09~0.11
Part.Lemon extract fragrance is pure and fresh, further alleviates the greasy of the flesh of fish.
Preferred embodiment seven, as the further improvement to preferred embodiment six, raw material further include Citric Acid Mono 0.13~
0.16 part.Citric Acid Mono can extend the shelf-life of condiment, avoid condiment rotten.
Preferred embodiment eight, as the further improvement to preferred embodiment seven, the specific mass parts of raw material are as follows: vegetable oil
14.81 parts, 4 parts of lard, 42 parts of sauerkraut, bubble 6.5 parts of ginger, 4.5 parts of garlic, 6.5 parts of rod chilli, 0.6 part of drying lemon tablet, white pepper
0.6 part, 0.1 part of fennel seeds, 2 parts of yellow rice wine, 3.5 parts of edible salt, 1.2 parts of white granulated sugar, 4 parts of chicken essence seasoning, 3 parts of monosodium glutamate, yeast
2 parts of extract, 0.6 part of lactic acid, lemon improve 4 parts of underflow, 0.1 part of lemon extract, 0.15 part of Citric Acid Mono.Using this programme
The condiment flesh of fish fragrance, taste and the mouthfeel that cook it is best.
Preferred embodiment nine, a kind of sauerkraut lemon fish condiment processing technology, procedure of processing are as follows: (one) prepares, by sauerkraut, bubble
Ginger, garlic, rod chilli are cut into fragment；(2) frying, by the bubble ginger, garlic and the rod chilli that are shredded through step (1), sauerkraut, vegetable oil and
Lard, which is put into the heating bucket of frying apparatus, carries out frying, and the frying time is 10~30min；(3) it examines, to through step (2)
The mouthfeel of the raw material of processing, fragrance are tested；(4) it packs, is examining qualified raw material to be reduced to room temperature through step (3)
Afterwards, raw material is packed.The fragrance in various raw materials is sufficiently mixed when the step of this programme (two) frying, formula
Improved flavour.
Detailed description of the invention
Fig. 1 is the part of a kind of sauerkraut lemon fish condiment of the present invention and its processing technology frying apparatus used in the examples
Cross-sectional view；
Fig. 2 is the enlarged drawing in Fig. 1 at A.
Specific embodiment
It is further described below by specific embodiment:
Appended drawing reference in Figure of description include: heating bucket 1, heating member 11, discharge port 12, frying bucket 2, through-hole 21,
Shaft 3, hydraulic top 32, upper limit plate 33, lower position block 34, planetary gear 4, opening 41, gear ring 5, sun gear 6, is driven stirring rod 31
Moving part 61, oil inlet passage 7, helical blade 71, oil discharge passage 72.
Embodiment 1 to embodiment 3 sauerkraut lemon fish condiment raw material components it is as shown in the table:
Lemon conditioning underflow in said components is the Taihu Lake Merrill Lynch cumquat of agricultural aquatic products Co., Ltd of Suzhou Merrill Lynch production
6 times of inspissated juices of lemon juice.
Embodiment 1 to embodiment 3 the Fish with Chinese Sauerkraut condiment procedure of processing it is as follows:
(1) prepare, sauerkraut, bubble ginger, garlic, rod chilli are cut into fragment；
(2) frying, bubble ginger, garlic and rod chilli, sauerkraut, vegetable oil and lard through step (1) chopping are put into frying dress
Frying is carried out in the heating bucket set, the frying time is 10~30min；
(3) it examines, tests to the mouthfeel of the raw material handled through step (2), fragrance；
(4) it packs, after step (3) examines qualified raw material to be reduced to room temperature, raw material is packed.
The frying apparatus that step (2) uses is as shown in Figure 1, include rack, heating bucket 1, Liang Ge frying mechanism and actuator
61, on the rack, heating 1 lower part of bucket is equipped with discharge port 12 and closes the discharge port cover of discharge port 12 welding of heating bucket 1, heats bucket
1 bottom is fixed with heating member 11, and heating member 11 is adding thermal resistance.If frying mechanism include hydraulic top 32, shaft 3, frying bucket 2 and
Dry stirring rod 31, hydraulic top 32 are located at 1 top of heating bucket and are bolted in rack, and shaft 3 is arranged along the vertical direction,
And shaft 3 is connect with the push rod of hydraulic top 32 by shaft coupling.Frying bucket 2 is located in heating bucket 1 and can be relative on heating bucket 1
Lower slider, 2 side wall of frying bucket are equipped with several through-holes 21.
As shown in connection with fig. 2,2 bottom of frying bucket is equipped with oil inlet passage 7, and 3 lower end of shaft is protruded into oil inlet passage 7, and frying
Bucket 2, oil inlet passage 7 and shaft 3 are coaxial, are welded with upper limit plate 33 and lower position block 34 in shaft 3,33 bottom wall of upper limit plate and
Inner and outer wall of 34 roof of lower position block respectively with 2 bottom wall of frying bucket is affixed.Helical blade 71 is fixed in oil inlet passage 7,
Shaft 3 is through helical blade 71 and can rotate relative to helical blade 71；2 bottom of frying bucket is equipped with several oil discharge passages 72, out
Oily channel 72 is connected to close to 7 one end of oil inlet passage with 7 upper end of oil inlet passage, far from the inclined court upward in 7 one end of oil inlet passage
To 2 side wall of frying bucket.
Stirring rod 31 is located in frying bucket 2 and is welded in shaft 3, and planetary gear 4, planetary gear 4 are welded at the top of frying bucket 2
It is equipped with opening 41；It heats 1 inner wall of bucket and is equipped with annular groove, rotation is equipped with gear ring 5 in annular groove.The actuator 61 of the present embodiment is
Motor, actuator 61 are bolted in rack, and the output shaft of actuator 61 is connected with sun gear 6, and sun gear 6, which is located at, to be added
In hot bucket 1, planetary gear 4, gear ring 5 and sun gear 6 constitute planetary gear train.
Detailed process is as follows for step (2) frying:
First manually vegetable oil and lard are put into heating bucket, the vegetable oil used in the present embodiment is soybean oil, lard
For full palace perfume (or spice) lard, then heating member 11 is opened, after lard fusing, vegetable oil heat, hydraulic top 32 is opened manually, and control liquid
32 push rod of bearing down on one moves upwards, and so that 2 upper end of frying bucket is moved to 1 top of heating bucket, sauerkraut is then put into it from opening 41
In in a frying bucket 2, garlic, bubble ginger and rod chilli are put into another frying bucket 2 simultaneously, then control the push rod of hydraulic top 32
It extends downwardly, frying bucket 2 is downwardly into heating bucket 1, and planetary gear 4 is engaged with sun gear 6 and gear ring 5 simultaneously, and frying bucket 2 immerses
In oil, oil carries out first time frying to sauerkraut, garlic, bubble ginger and rod chilli, and the fragrance in sauerkraut, garlic, bubble ginger and rod chilli enters
It is artificial to close hydraulic top 32 in oil in frying bucket 2.
At the same time, actuator 61 is opened manually, actuator 61 drives sun gear 6 to rotate, the planet engaged with sun gear 6
4 rotation of wheel, drives frying bucket 2 to rotate, and the sauerkraut, garlic, bubble ginger, rod chilli and oil in frying bucket 2 are to close to 2 side of frying bucket
Wall side moves, and the oil in frying bucket 2 passes through through-hole 21 and enters in heating bucket 1.
When frying bucket 2 rotates, since stirring rod 31 and shaft 3 are fixed, and shaft 3 not can rotate, so shaft 3 and stirring
Bar 31 is rotated relative to frying bucket 2, and stirring rod 31 is stirred the sauerkraut, garlic, bubble ginger and the rod chilli that are located in frying bucket 2,
Sauerkraut, garlic, bubble ginger and rod chilli is promoted to contact with oil, so that the fragrance of sauerkraut, garlic, bubble ginger and rod chilli be promoted to dissolve in oil.
Since helical blade 71 and frying bucket 2 are fixed, therefore when frying bucket 2 rotates, helical blade 71 is rotated with frying bucket 2, heating
Oil in bucket 1 enters in oil inlet passage 7 from 7 lower end of oil inlet passage, and the height of oil inlet passage 7 is smaller, into the oil of oil inlet passage 7
7 upper end of oil inlet passage is moved to along 7 side wall of oil inlet passage, is then entered in frying bucket 2 from oil inlet passage 7, in frying bucket 2
Sauerkraut, garlic, bubble ginger and rod chilli contact, and the fragrance in sauerkraut, garlic, bubble ginger and rod chilli dissolves in the oil entered from oil inlet passage 7
In, oil then flows into heating bucket 1 from through-hole 21.
Hydraulic top 32 is opened manually after the completion of frying, and moves upwards the push rod of hydraulic top 32, until 2 upper end of frying bucket
Hydraulic top 32 is closed after moving to 1 top of heating bucket, takes out, puts from opening 41 by the good sauerkraut of frying, garlic, bubble ginger and rod chilli
Sauerkraut, garlic, bubble ginger and the rod chilli for entering non-frying, repeat the above steps, until all sauerkrauts, garlic, bubble ginger and rod chilli are equal
Complete first time frying.
After so that frying bucket 2 is moved to 1 top of heating bucket again, manually all raw materials are put into heating bucket 1, and artificial right
Raw material is stirred, and the condiment for finally completing second of frying from discharge port 12 takes out.
Using having the beneficial effect that for above-mentioned frying apparatus:
In condiment batch production process, sauerkraut, garlic, bubble ginger and rod chilli amount it is big, if simultaneously by all sauerkrauts, garlic, bubble
Ginger and rod chilli, which are put into oil, carries out frying, then is difficult to be stirred sauerkraut, garlic, bubble ginger and rod chilli, the perfume (or spice) of various condiment
Taste is difficult to be sufficiently mixed, and the sauerkraut, garlic, bubble ginger and the rod chilli that first contact with hot oil are easy to happen and are charred, to make condiment taste
Road is deteriorated；And if be put into hot oil in batches and carry out frying, after the completion of a collection of frying, the good sauerkraut of frying, garlic, bubble Jiang Heye
Chinese pepper is difficult to all take out from hot oil, and sauerkraut, garlic, bubble ginger and the rod chilli remained in hot oil is equally easy to be charred, and makes to adjust
The taste deterioration of material.
Frying can be carried out to sauerkraut, garlic, bubble ginger and rod chilli in batches in this programme, also facilitated sauerkraut, garlic, bubble ginger
It is taken out from hot oil with rod chilli, and during first time frying, dulcet hot oil is mixed in frying bucket 2 and is added from the entrance of through-hole 21
In hot bucket 1, the hot oil heated in bucket 1 enters in heating bucket 1 through oil inlet passage 7 and oil discharge passage 72, and hot oil is in frying bucket 2 and adds
Circulation in hot bucket 1, facilitates fragrance to dissolve in oil, so that the fragrance of various condiment be promoted to merge, keeps the taste of condiment more preferable.
Comparative experiments:
The grass carp that 10 weight are 2.5Kg is chosen, is divided into 10 groups, and uses identical method to grass carp progress slaughter, clearly
It washes, and is sliced into the fillet of same size.Wherein 3 groups of condiment that embodiment 1, embodiment 2 and embodiment 3 is respectively adopted carry out water
It boils, in addition 7 groups of the Fish with Chinese Sauerkraut condiment using Hengshun Vinegar Industry Co., Ltd., Jingsu's production carries out boiling, and selects 5 people, successively compiles
Number be 1~No. 5,5 people then made successively to taste 10 groups of flesh of fish, and it is every tasted first to brush teeth after one group of flesh of fish gargled again using plain chocolate
Mouthful, the next group of flesh of fish is then tasted again.Every to have tasted one group of flesh of fish and give a mark to fishlike smell, wherein fishlike smell is most dense is
10 points, the most light meter 0 of fishlike smell divides, and records to last score, and record data are as shown in the table:
As can be seen from the above table, using embodiment 1, embodiment 2 and embodiment 3 condiment boiling the flesh of fish fishlike smell most
Light, comparative example 1 to 7 is denseer than the fishlike smell of the flesh of fish of embodiment 1 to 3, and the condiment of embodiment 1 to 3 goes the effect of removing fishy odor
More preferably.
What has been described above is only a preferred embodiment of the present invention, it is noted that for those skilled in the art,
Without departing from the inventive concept of the premise, several modifications and improvements can also be made, these also should be considered as guarantor of the invention
Range is protected, these all will not influence the effect and patent practicability that the present invention is implemented.The present invention omits the technology of description, shape
Shape, construction portion are well-known technique.
Claims (10)
1. a kind of sauerkraut lemon fish condiment, it is characterised in that: the raw material including following mass parts: 13~15 parts of vegetable oil, lard 3
~5 parts, 40~45 parts of sauerkraut, bubble 6~7 parts of ginger, 4~5 parts of garlic, 6~7 parts of rod chilli, 0.5~0.7 part of drying lemon tablet, white Hu
0.3~0.45 part of green pepper, 0.8~1.2 part of fennel seeds, 1.5~2.5 parts of yellow rice wine, 3~4 parts of edible salt, 1~1.5 part of white granulated sugar.
2. a kind of sauerkraut lemon fish condiment according to claim 1, it is characterised in that: the raw material further includes chickens' extract seasoning
3~5 parts of material.
3. a kind of sauerkraut lemon fish condiment according to claim 2, it is characterised in that: the raw material further includes monosodium glutamate 2.8
~3.2 parts.
4. a kind of sauerkraut lemon fish condiment according to claim 3, it is characterised in that: the raw material further includes extraction from yeast
2~2.2 parts of object.
5. a kind of sauerkraut lemon fish condiment according to claim 4, it is characterised in that: the raw material further includes lactic acid 5.8
~6.2 parts.
6. a kind of sauerkraut lemon fish condiment according to any one of claim 5, it is characterised in that: the raw material also wraps
It includes lemon and improves 3.5~4 parts of underflow.
7. a kind of sauerkraut lemon fish condiment according to claim 6, it is characterised in that: the raw material further includes lemon extract
0.09~0.11 part.
8. a kind of sauerkraut lemon fish condiment according to claim 7, it is characterised in that: the raw material further includes a water lemon
0.13~0.16 part of acid.
9. a kind of sauerkraut lemon fish condiment according to claim 8, it is characterised in that: the specific mass parts of the raw material are such as
Under: 14.81 parts of vegetable oil, 4 parts of lard, 42 parts of sauerkraut, bubble 6.5 parts of ginger, 4.5 parts of garlic, 6.5 parts of rod chilli, drying lemon tablet 0.6
Part, 0.6 part of white pepper, 0.1 part of fennel seeds, 2 parts of yellow rice wine, 3.5 parts of edible salt, 1.2 parts of white granulated sugar, 4 parts of chicken essence seasoning, monosodium glutamate
3 parts, 2 parts of yeast extract, 0.6 part of lactic acid, lemon conditioning 4 parts of underflow, 0.1 part of lemon extract, 0.15 part of Citric Acid Mono.
10. a kind of processing technology of sauerkraut lemon fish condiment according to claim 1, it is characterised in that: procedure of processing is such as
Under:
(1) prepare, sauerkraut, bubble ginger, garlic, rod chilli are cut into fragment；
(2) bubble ginger, garlic and the rod chilli, sauerkraut, vegetable oil and the lard that shred through step (1) are put into frying apparatus by frying
Heating bucket in carry out frying, the frying time be 10~30min；
(3) it examines, tests to the mouthfeel of the raw material handled through step (2), fragrance；
(4) it packs, after step (3) examines qualified raw material to be reduced to room temperature, raw material is packed.
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| CN110477341A (en) * | 2019-09-24 | 2019-11-22 | 成都市味百度食品有限公司 | A kind of lemon the Fish with Chinese Sauerkraut condiment and its preparation process |
| 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 |
| CN111789246A (en) * | 2020-06-15 | 2020-10-20 | 泸定烹坝十里香餐饮有限公司 | Flavoring for fish with pickled cabbage and lemon and preparation process thereof |
| CN111838626A (en) * | 2020-08-21 | 2020-10-30 | 四川省丹丹郫县豆瓣集团股份有限公司 | Preparation method of lemon fish seasoning with pickled peppers |
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