CN110679908A - Formula and preparation method of chili pepper fish sauce - Google Patents
Formula and preparation method of chili pepper fish sauce Download PDFInfo
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- CN110679908A CN110679908A CN201911069667.6A CN201911069667A CN110679908A CN 110679908 A CN110679908 A CN 110679908A CN 201911069667 A CN201911069667 A CN 201911069667A CN 110679908 A CN110679908 A CN 110679908A
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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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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Abstract
The invention discloses a formula and a preparation method of a rattan pepper fish sauce, which comprises the following raw materials: pickled radishes, pickled gingers, pickled green capsicums and pickled wild capsicums; lard, soybean oil, soup stock; chicken essence, monosodium glutamate, pepper powder, rice vinegar and rattan pepper oil. The preparation method of the sauce comprises the following steps: cutting pickled radish, pickled ginger, pickled green capsicum frutescens and pickled rodchilli into particles for later use; heating oil in a pan, adding lard oil and soybean oil after grilling, adding sliced pickled radish, pickled ginger, pickled green capsicum frutescens and pickled wild pepper, and frying until the fragrance and the taste appear; adding the soup stock, and decocting for 1 minute with soft fire; adding fructus Zanthoxyli powder, taking out the residue, adding chicken essence, monosodium glutamate and rice vinegar, adding Zanthoxylum piperitum oil, and stirring. The sauce disclosed by the invention is spicy, strong and sour, and the fish cooked by the sauce is more natural in taste, can stimulate the appetite and relieve the greasy taste, and is suitable for people of all ages; the sauce has simple preparation method and low cost.
Description
Technical Field
The invention relates to the technical field of food sauces, in particular to a formula and a preparation method of a chili fish sauce.
Background
Aquatic products include various kinds of marine fishes, river fishes and other various aquatic animals and plants, such as shrimps, crabs, clams, sea cucumbers, jellyfish, kelp and the like. They are good sources of protein, inorganic salt and vitamins, and the taste is very delicious, so that they are good food and drink products which are well received by people. With the improvement of living standard, the demand of people on aquatic products can not only meet the demand of eating fresh aquatic product tissues, but also the diversification of the processing of aquatic product is more and more concerned by people.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the technical defects and provides a formula and a preparation method of a chili pepper fish sauce.
In order to achieve the purpose of the invention, the invention adopts the technical scheme that: the formula of the chili fish sauce comprises the following raw materials in parts by weight: 90-110 parts of pickled radishes, 90-110 parts of pickled gingers, 40-60 parts of pickled green capsicum frutescens and 30-50 parts of pickled wild capsicum; 25-35 parts of lard, 25-35 parts of soybean oil and 1500 parts of broth; 5-7 parts of chicken essence, 5-7 parts of monosodium glutamate, 1-3 parts of pepper powder, 8-12 parts of rice vinegar and 25-35 parts of zanthoxylum oil.
Further, the formula of the chili fish sauce comprises the following raw materials in parts by weight: 100 parts of pickled radishes, 100 parts of pickled gingers, 50 parts of pickled green capsicums and 40 parts of pickled wild peppers; 30 parts of lard oil, 30 parts of soybean oil and 1200 parts of soup stock; 6 parts of chicken essence, 6 parts of monosodium glutamate, 2 parts of pepper powder, 10 parts of rice vinegar and 30 parts of zanthoxylum oil.
The preparation method of the rattan pepper fish sauce comprises the following preparation steps:
(1) cutting pickled radish, pickled ginger, pickled green capsicum frutescens and pickled wild capsicum frutescens into granules for later use;
(2) heating oil in a pan, adding lard oil and soybean oil after grilling, adding sliced pickled radish, pickled ginger, pickled green capsicum frutescens and pickled wild pepper, and frying until the flavor and taste appear;
(3) adding the soup stock, and decocting with slow fire for 1-2 minutes;
(4) adding paste pepper powder, and fishing out the residue;
(5) adding chicken essence, monosodium glutamate and rice vinegar, stirring, adding Zanthoxylum piperitum oil, and stirring.
Further, the soup stock added in the step (3) is preferably boiled for 1 minute with soft fire.
The invention has the beneficial effects that: the sauce disclosed by the invention is spicy, strong and sour, and the fish cooked by the sauce is more natural in taste, can stimulate the appetite and relieve the greasy taste, and is suitable for people of all ages; the sauce has simple preparation method and low cost.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example one
The formula of the chili fish sauce comprises the following raw materials in parts by weight: 90 parts of pickled radishes, 90 parts of pickled gingers, 40 parts of pickled green capsicum frutescens and 30 parts of pickled wild capsicum; 25 parts of lard oil, 25 parts of soybean oil and 1000 parts of soup stock; 5 parts of chicken essence, 5 parts of monosodium glutamate, 1 part of pepper powder, 8 parts of rice vinegar and 25 parts of zanthoxylum oil.
The preparation method of the rattan pepper fish sauce comprises the following preparation steps:
(1) cutting pickled radish, pickled ginger, pickled green capsicum frutescens and pickled wild capsicum frutescens into granules for later use;
(2) heating oil in a pan, adding lard oil and soybean oil after grilling, adding sliced pickled radish, pickled ginger, pickled green capsicum frutescens and pickled wild pepper, and frying until the flavor and taste appear;
(3) adding the soup stock, and decocting for 1 minute with slow fire;
(4) adding paste pepper powder, and fishing out the residue;
(5) adding chicken essence, monosodium glutamate and rice vinegar, stirring, adding Zanthoxylum piperitum oil, and stirring.
Example two
The formula of the chili fish sauce comprises the following raw materials in parts by weight: 100 parts of pickled radishes, 100 parts of pickled gingers, 50 parts of pickled green capsicums and 40 parts of pickled wild peppers; 30 parts of lard oil, 30 parts of soybean oil and 1200 parts of soup stock; 6 parts of chicken essence, 6 parts of monosodium glutamate, 2 parts of pepper powder, 10 parts of rice vinegar and 30 parts of zanthoxylum oil.
The preparation method of the rattan pepper fish sauce comprises the following preparation steps:
(1) cutting pickled radish, pickled ginger, pickled green capsicum frutescens and pickled wild capsicum frutescens into granules for later use;
(2) heating oil in a pan, adding lard oil and soybean oil after grilling, adding sliced pickled radish, pickled ginger, pickled green capsicum frutescens and pickled wild pepper, and frying until the flavor and taste appear;
(3) adding the soup stock, and decocting for 1 minute with slow fire;
(4) adding paste pepper powder, and fishing out the residue;
(5) adding chicken essence, monosodium glutamate and rice vinegar, stirring, adding Zanthoxylum piperitum oil, and stirring.
EXAMPLE III
The formula of the chili fish sauce comprises the following raw materials in parts by weight: 110 parts of pickled radishes, 110 parts of pickled gingers, 60 parts of pickled green capsicums and 50 parts of pickled wild peppers; 35 parts of lard oil, 35 parts of soybean oil and 1500 parts of soup stock; 7 parts of chicken essence, 7 parts of monosodium glutamate, 3 parts of pepper powder, 12 parts of rice vinegar and 35 parts of zanthoxylum oil.
The preparation method of the rattan pepper fish sauce comprises the following preparation steps:
(1) cutting pickled radish, pickled ginger, pickled green capsicum frutescens and pickled wild capsicum frutescens into granules for later use;
(2) heating oil in a pan, adding lard oil and soybean oil after grilling, adding sliced pickled radish, pickled ginger, pickled green capsicum frutescens and pickled wild pepper, and frying until the flavor and taste appear;
(3) adding the soup stock, and decocting for 2 minutes with slow fire;
(4) adding paste pepper powder, and fishing out the residue;
(5) adding chicken essence, monosodium glutamate and rice vinegar, stirring, adding Zanthoxylum piperitum oil, and stirring.
The present invention and the embodiments thereof have been described above, but the description is not limited to the embodiments, but only one of the embodiments of the present invention, and the actual embodiments are not limited thereto. In conclusion, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
1. The formula of the chili fish sauce is characterized in that: the feed comprises the following raw materials in parts by weight: 90-110 parts of pickled radishes, 90-110 parts of pickled gingers, 40-60 parts of pickled green capsicum frutescens and 30-50 parts of pickled wild capsicum; 25-35 parts of lard, 25-35 parts of soybean oil and 1500 parts of broth; 5-7 parts of chicken essence, 5-7 parts of monosodium glutamate, 1-3 parts of pepper powder, 8-12 parts of rice vinegar and 25-35 parts of zanthoxylum oil.
2. The formula of the rattan pepper fish sauce as claimed in claim 1, wherein: the feed comprises the following raw materials in parts by weight: 100 parts of pickled radishes, 100 parts of pickled gingers, 50 parts of pickled green capsicums and 40 parts of pickled wild peppers; 30 parts of lard oil, 30 parts of soybean oil and 1200 parts of soup stock; 6 parts of chicken essence, 6 parts of monosodium glutamate, 2 parts of pepper powder, 10 parts of rice vinegar and 30 parts of zanthoxylum oil.
3. A method for preparing chili pepper fish sauce is characterized by comprising the following steps: the preparation method comprises the following preparation steps:
(1) cutting pickled radish, pickled ginger, pickled green capsicum frutescens and pickled wild capsicum frutescens into granules for later use;
(2) heating oil in a pan, adding lard oil and soybean oil after grilling, adding sliced pickled radish, pickled ginger, pickled green capsicum frutescens and pickled wild pepper, and frying until the flavor and taste appear;
(3) adding the soup stock, and decocting with slow fire for 1-2 minutes;
(4) adding paste pepper powder, and fishing out the residue;
(5) adding chicken essence, monosodium glutamate and rice vinegar, stirring, adding Zanthoxylum piperitum oil, and stirring.
4. The method for preparing the chili fish sauce as claimed in claim 3, wherein the method comprises the following steps: adding the soup stock in the step (3), and preferably decocting for 1 minute with slow fire.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911069667.6A CN110679908A (en) | 2019-11-05 | 2019-11-05 | Formula and preparation method of chili pepper fish sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911069667.6A CN110679908A (en) | 2019-11-05 | 2019-11-05 | Formula and preparation method of chili pepper fish sauce |
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| CN110679908A true CN110679908A (en) | 2020-01-14 |
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| CN201911069667.6A Pending CN110679908A (en) | 2019-11-05 | 2019-11-05 | Formula and preparation method of chili pepper fish sauce |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112293711A (en) * | 2020-09-24 | 2021-02-02 | 遂宁市全红生物科技有限公司 | Convenient composite rattan pepper sour soup seasoning product and preparation method thereof |
| CN113057308A (en) * | 2021-04-19 | 2021-07-02 | 赫银玲 | Seasoning for pepper-fried mullet and preparation method and application thereof |
Citations (5)
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| JPS58220663A (en) * | 1982-06-15 | 1983-12-22 | Hideo Hayashi | Preparation of parched nutrient miso |
| CN103110079A (en) * | 2013-02-28 | 2013-05-22 | 四川金宫川派味业有限公司 | Convenient pickled fish spice |
| CN106722762A (en) * | 2016-12-07 | 2017-05-31 | 四川五斗米食品开发有限公司 | One kind bubble taste type Chinese meal frying flavoring and preparation method thereof |
| CN109717410A (en) * | 2017-10-27 | 2019-05-07 | 李金城 | A kind of production method of big head head |
| CN110037285A (en) * | 2019-05-16 | 2019-07-23 | 广州天惠食品股份有限公司 | A kind of rattan green pepper fish sauce and preparation method thereof |
-
2019
- 2019-11-05 CN CN201911069667.6A patent/CN110679908A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58220663A (en) * | 1982-06-15 | 1983-12-22 | Hideo Hayashi | Preparation of parched nutrient miso |
| CN103110079A (en) * | 2013-02-28 | 2013-05-22 | 四川金宫川派味业有限公司 | Convenient pickled fish spice |
| CN106722762A (en) * | 2016-12-07 | 2017-05-31 | 四川五斗米食品开发有限公司 | One kind bubble taste type Chinese meal frying flavoring and preparation method thereof |
| CN109717410A (en) * | 2017-10-27 | 2019-05-07 | 李金城 | A kind of production method of big head head |
| CN110037285A (en) * | 2019-05-16 | 2019-07-23 | 广州天惠食品股份有限公司 | A kind of rattan green pepper fish sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 杨军CIUM: "藤椒鱼的制作", 《HTTP://WWW.360DOC.COM/CONTENT/18/0418/20/53508440_746724281.SHTML》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112293711A (en) * | 2020-09-24 | 2021-02-02 | 遂宁市全红生物科技有限公司 | Convenient composite rattan pepper sour soup seasoning product and preparation method thereof |
| CN113057308A (en) * | 2021-04-19 | 2021-07-02 | 赫银玲 | Seasoning for pepper-fried mullet and preparation method and application thereof |
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Application publication date: 20200114 |