CN111789246A - Flavoring for fish with pickled cabbage and lemon and preparation process thereof - Google Patents
Flavoring for fish with pickled cabbage and lemon and preparation process 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
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a pickled fish lemon seasoning and a preparation process thereof, wherein the preparation method of the pickled fish lemon seasoning comprises the following steps: s1: weighing 80-84 parts of sauerkraut, 42-46 parts of lemon, 5-9 parts of Chinese yam, 1-5 parts of medlar, 5-9 parts of turmeric, 26-30 parts of clove, 15-19 parts of pepper, 12-16 parts of cinnamon, 20-24 parts of liquorice, 7-11 parts of ginger slices, 22-26 parts of sesame, 13-17 parts of hawthorn, 8-12 parts of mint, 31-35 parts of sweet osmanthus, 9-13 parts of angelica and 10-14 parts of edible oil for later use; s2: putting turmeric, pepper, edible oil, cassia bark and ginger slices into a pot, frying, taking out after frying and giving out fragrance. The preparation process is simple, the concentrated soup is aromatic in flavor, rich and comprehensive in nutrition, and has a good health-care function.
Description
Technical Field
The invention relates to the technical field of seasonings, in particular to a pickled Chinese cabbage and fish seasoning containing lemon and a preparation process thereof.
Background
The sauerkraut fish is popular in the 90 s and is one of the representatives of Sichuan cuisine. With the upgrading of the dietary consumption of people and the popularization of Sichuan cuisine in China, the pickled Chinese cabbage fish seasoning also enters the dining table of common people. The method realizes that the delicious food enthusiasts of the Sichuan vegetables can cook the Chinese sauerkraut fish at home. The flavoring for the pickled fish is different in preparation method and taste, the flavoring bag specially used for preparing the pickled fish is used when the pickled fish is prepared at home, the taste is common, and the conventional pickled fish flavoring bag has extremely low nutrient content and single nutrition and basically only has the function of flavoring.
At present, the preparation process of the pickled Chinese cabbage fish seasoning is complex, the concentrated soup is not rich enough in flavor, and the pickled Chinese cabbage fish seasoning is lack of nutrition and does not have a health care function.
Disclosure of Invention
Based on the technical problems of complex preparation process of the pickled Chinese cabbage fish seasoning, insufficient aroma of concentrated soup, lack of nutrition and no health care function in the background technology, the invention provides the pickled Chinese cabbage fish seasoning with the lemon and the preparation process thereof.
The invention provides a pickled fish lemon seasoning which comprises the following raw materials in parts by weight: 80-84 parts of sauerkraut, 42-46 parts of lemon, 5-9 parts of Chinese yam, 1-5 parts of medlar, 5-9 parts of turmeric, 26-30 parts of clove, 15-19 parts of pepper, 12-16 parts of cinnamon, 20-24 parts of liquorice, 7-11 parts of ginger slice, 22-26 parts of sesame, 13-17 parts of hawthorn, 8-12 parts of mint, 31-35 parts of sweet osmanthus, 9-13 parts of angelica and 10-14 parts of edible oil.
Preferably, the feed comprises the following raw materials in parts by weight: 81-83 parts of pickled vegetable, 43-45 parts of lemon, 6-8 parts of Chinese yam, 2-4 parts of medlar, 6-8 parts of turmeric, 27-29 parts of clove, 16-18 parts of pepper, 13-15 parts of cinnamon, 21-23 parts of liquorice, 8-10 parts of ginger slice, 23-25 parts of sesame, 14-16 parts of hawthorn, 9-11 parts of mint, 32-34 parts of sweet osmanthus, 10-12 parts of angelica and 11-13 parts of edible oil.
Preferably, the feed comprises the following raw materials in parts by weight: 81-83 parts of pickled vegetable, 43-45 parts of lemon, 6-8 parts of Chinese yam, 2-4 parts of medlar, 6-8 parts of turmeric, 27-29 parts of clove, 16-18 parts of pepper, 13-15 parts of cinnamon, 21-23 parts of liquorice, 8-10 parts of ginger slice, 23-25 parts of sesame, 14-16 parts of hawthorn, 9-11 parts of mint, 32-34 parts of sweet osmanthus, 10-12 parts of angelica and 11-13 parts of edible oil.
Preferably, the preparation method comprises the following steps:
s1: weighing 80-84 parts of sauerkraut, 42-46 parts of lemon, 5-9 parts of Chinese yam, 1-5 parts of medlar, 5-9 parts of turmeric, 26-30 parts of clove, 15-19 parts of pepper, 12-16 parts of cinnamon, 20-24 parts of liquorice, 7-11 parts of ginger slices, 22-26 parts of sesame, 13-17 parts of hawthorn, 8-12 parts of mint, 31-35 parts of sweet osmanthus, 9-13 parts of angelica and 10-14 parts of edible oil for later use;
s2: putting turmeric, pepper, edible oil, cassia bark and ginger slices into a pot, frying, taking out after frying to obtain fragrance;
s3: putting the pickled vegetable, the clove, the liquorice, the sesame and the angelica into a soup boiling pot, adding a proper amount of clear water into the soup boiling pot, and performing primary boiling;
s4: after primary decoction, adding the lemon, the Chinese yam, the medlar, the hawthorn, the mint and the sweet osmanthus into a decocting pot, and further decocting to obtain concentrated soup;
s5: adding the mixture fried and scented in the step S2 into a mixer, adding the concentrated soup into the mixer, and mixing the mixture fried and scented and the concentrated soup to obtain a seasoning;
s6: and (5) filling and sealing the mixed seasonings in the step (S5) to obtain a seasoning bag.
Preferably, in the step S2, the temperature during stir-frying is set to be 100-120 ℃, and the stir-frying time is set to be 6-10 min.
Preferably, in S3, the preliminary boiling time is set to 60-90 min.
Preferably, in S4, the time for further boiling is set to 30-50 min.
Preferably, in the S5, the rotation speed of the mixer is set to be 150-.
Preferably, in the S6, the seasoning bag has a capacity of 5-10 ml.
The invention has the beneficial effects that: chinese angelica: is one of the most commonly used Chinese herbs. Has effects in invigorating qi, regulating menstruation, relieving pain, moistening dryness, smoothing intestine, resisting cancer, resisting aging, and enhancing immunity;
the lemon is rich in vitamin C, and has effects of eliminating phlegm, relieving cough, promoting fluid production, and invigorating stomach. Can be used for treating bronchitis, pertussis, inappetence, vitamin deficiency, heatstroke and polydipsia, which are the gram of scurvy;
the Chinese yam can tonify spleen and stomach deficiency, and is used for treating qi deficiency, asthenia, dyspepsia, spermatorrhea, enuresis, innominate toxic swelling and the like;
the medlar has the effects of relieving fever and cough;
the cinnamon is hot in nature, sweet and pungent in flavor, fragrant in smell and non-toxic, and has the functions of warming stomach, dispelling cold, promoting blood circulation, relaxing muscles and tendons, dredging collaterals, relieving pain and stopping diarrhea;
the liquorice has the functions of clearing away heat and toxic materials, eliminating phlegm and stopping cough, and treating abdominal diseases;
the hawthorn has the functions of reducing blood fat, blood pressure, strengthening heart, resisting arrhythmia and the like, is also a good medicine for strengthening spleen, stimulating appetite, promoting digestion, removing stagnation, promoting blood circulation and reducing phlegm, and has good curative effects on symptoms such as chest, diaphragm, spleen fullness, hernia, blood stasis, amenorrhea and the like;
mint is one of the common Chinese traditional medicines. It is a pungent and cool sweating antipyretic, and can be used for treating influenza, headache, conjunctival congestion, fever, and swelling and pain of throat and gum. It can be used for treating neuralgia, skin pruritus, erythra, eczema, etc;
the sweet osmanthus can dispel cold, break knot, resolve phlegm and relieve cough. Can be used for treating toothache, cough, asthma, excessive phlegm, amenorrhea, and abdominal pain.
The pickled Chinese cabbage fish seasoning bag is prepared by decocting a plurality of Chinese herbal medicines, so that pickled Chinese cabbage fish prepared by using the pickled Chinese cabbage fish seasoning bag has an authentic taste, is sour and delicious, is rich and diversified in nutrition, has a good health care function, and has good effects of inducing diuresis to alleviate edema, detoxifying and expelling pus, and clearing heat and removing dampness; the seasoning has the functions of enhancing the kidney function, clearing heat and promoting urination, and has simple preparation process and simple, convenient and quick use.
The preparation process is simple, the concentrated soup is aromatic in flavor, rich and comprehensive in nutrition, and has a good health-care function.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example one
The embodiment provides a pickled fish citrate seasoning which comprises the following raw materials in parts by weight: 80 parts of pickled vegetable, 42 parts of lemon, 5 parts of Chinese yam, 1 part of medlar, 5 parts of turmeric, 26 parts of clove, 15 parts of pepper, 12 parts of cassia bark, 20 parts of liquorice, 7 parts of ginger slice, 22 parts of sesame, 13 parts of hawthorn, 8 parts of mint, 31 parts of sweet osmanthus, 9 parts of angelica and 10 parts of edible oil;
the preparation method comprises the following steps:
s1: weighing 80 parts of pickled vegetable, 42 parts of lemon, 5 parts of Chinese yam, 1 part of medlar, 5 parts of turmeric, 26 parts of clove, 15 parts of pepper, 12 parts of cassia bark, 20 parts of liquorice, 7 parts of ginger slice, 22 parts of sesame, 13 parts of hawthorn, 8 parts of mint, 31 parts of sweet osmanthus, 9 parts of angelica and 10 parts of edible oil for later use;
s2: putting turmeric, pepper, edible oil, cassia bark and ginger slices into a pot, frying, taking out after frying to obtain fragrance;
s3: putting the pickled vegetable, the clove, the liquorice, the sesame and the angelica into a soup boiling pot, adding a proper amount of clear water into the soup boiling pot, and performing primary boiling;
s4: after primary decoction, adding the lemon, the Chinese yam, the medlar, the hawthorn, the mint and the sweet osmanthus into a decocting pot, and further decocting to obtain concentrated soup;
s5: adding the mixture fried and scented in the step S2 into a mixer, adding the concentrated soup into the mixer, and mixing the mixture fried and scented and the concentrated soup to obtain a seasoning;
s6: and (5) filling and sealing the mixed seasonings in the step (S5) to obtain a seasoning bag.
In this embodiment, in S2, the temperature during frying is set to 100 ℃, the frying time is set to 6min, in S3, the preliminary boiling time is set to 60min, in S4, the further boiling time is set to 30min, in S5, the rotation speed of the mixer is set to 150r/min, the mixing time is set to 5min, and in S6, the volume of the seasoning bag is 5 ml.
Example two
The embodiment provides a pickled fish citrate seasoning which comprises the following raw materials in parts by weight: 81 parts of pickled vegetable, 43 parts of lemon, 6 parts of Chinese yam, 2 parts of medlar, 6 parts of turmeric, 27 parts of clove, 16 parts of pepper, 13 parts of cassia bark, 21 parts of liquorice, 8 parts of ginger slice, 23 parts of sesame, 14 parts of hawthorn, 9 parts of mint, 32 parts of sweet osmanthus, 10 parts of angelica and 11 parts of edible oil;
the preparation method comprises the following steps:
s1: weighing 81 parts of pickled vegetable, 43 parts of lemon, 6 parts of Chinese yam, 2 parts of medlar, 6 parts of turmeric, 27 parts of clove, 16 parts of pepper, 13 parts of cassia bark, 21 parts of liquorice, 8 parts of ginger slice, 23 parts of sesame, 14 parts of hawthorn, 9 parts of mint, 32 parts of sweet osmanthus, 10 parts of angelica and 11 parts of edible oil for later use;
s2: putting turmeric, pepper, edible oil, cassia bark and ginger slices into a pot, frying, taking out after frying to obtain fragrance;
s3: putting the pickled vegetable, the clove, the liquorice, the sesame and the angelica into a soup boiling pot, adding a proper amount of clear water into the soup boiling pot, and performing primary boiling;
s4: after primary decoction, adding the lemon, the Chinese yam, the medlar, the hawthorn, the mint and the sweet osmanthus into a decocting pot, and further decocting to obtain concentrated soup;
s5: adding the mixture fried and scented in the step S2 into a mixer, adding the concentrated soup into the mixer, and mixing the mixture fried and scented and the concentrated soup to obtain a seasoning;
s6: and (5) filling and sealing the mixed seasonings in the step (S5) to obtain a seasoning bag.
In this embodiment, in S2, the temperature during stir-frying is set to 105 ℃, the stir-frying time is set to 7min, in S3, the preliminary boiling time is set to 65min, in S4, the further boiling time is set to 35min, in S5, the rotation speed of the mixer is set to 160r/min, the mixing time is set to 6min, and in S6, the volume of the seasoning packet is 6 ml.
EXAMPLE III
The embodiment provides a pickled fish citrate seasoning which comprises the following raw materials in parts by weight: 82 parts of pickled vegetable, 44 parts of lemon, 7 parts of Chinese yam, 3 parts of medlar, 7 parts of turmeric, 28 parts of clove, 17 parts of pepper, 14 parts of cassia bark, 22 parts of liquorice, 9 parts of ginger slice, 24 parts of sesame, 15 parts of hawthorn, 10 parts of mint, 33 parts of sweet osmanthus, 11 parts of angelica and 12 parts of edible oil;
the preparation method comprises the following steps:
s1: weighing 82 parts of pickled vegetable, 44 parts of lemon, 7 parts of Chinese yam, 3 parts of medlar, 7 parts of turmeric, 28 parts of clove, 17 parts of pepper, 14 parts of cassia bark, 22 parts of liquorice, 9 parts of ginger slices, 24 parts of sesame, 15 parts of hawthorn, 10 parts of mint, 33 parts of sweet osmanthus, 11 parts of angelica and 12 parts of edible oil for later use;
s2: putting turmeric, pepper, edible oil, cassia bark and ginger slices into a pot, frying, taking out after frying to obtain fragrance;
s3: putting the pickled vegetable, the clove, the liquorice, the sesame and the angelica into a soup boiling pot, adding a proper amount of clear water into the soup boiling pot, and performing primary boiling;
s4: after primary decoction, adding the lemon, the Chinese yam, the medlar, the hawthorn, the mint and the sweet osmanthus into a decocting pot, and further decocting to obtain concentrated soup;
s5: adding the mixture fried and scented in the step S2 into a mixer, adding the concentrated soup into the mixer, and mixing the mixture fried and scented and the concentrated soup to obtain a seasoning;
s6: and (5) filling and sealing the mixed seasonings in the step (S5) to obtain a seasoning bag.
In this embodiment, in S2, the temperature during stir-frying is set to 100-.
Example four
The embodiment provides a pickled fish citrate seasoning which comprises the following raw materials in parts by weight: 83 parts of pickled vegetable, 45 parts of lemon, 8 parts of Chinese yam, 4 parts of medlar, 8 parts of turmeric, 29 parts of clove, 18 parts of pepper, 15 parts of cassia bark, 23 parts of liquorice, 10 parts of ginger slice, 25 parts of sesame, 16 parts of hawthorn, 11 parts of mint, 34 parts of sweet osmanthus, 12 parts of angelica and 13 parts of edible oil;
the preparation method comprises the following steps:
s1: weighing 83 parts of pickled vegetable, 45 parts of lemon, 8 parts of Chinese yam, 4 parts of medlar, 8 parts of turmeric, 29 parts of clove, 18 parts of pepper, 15 parts of cassia bark, 23 parts of liquorice, 10 parts of ginger slices, 25 parts of sesame, 16 parts of hawthorn, 11 parts of mint, 34 parts of sweet osmanthus, 12 parts of angelica and 13 parts of edible oil for later use;
s2: putting turmeric, pepper, edible oil, cassia bark and ginger slices into a pot, frying, taking out after frying to obtain fragrance;
s3: putting the pickled vegetable, the clove, the liquorice, the sesame and the angelica into a soup boiling pot, adding a proper amount of clear water into the soup boiling pot, and performing primary boiling;
s4: after primary decoction, adding the lemon, the Chinese yam, the medlar, the hawthorn, the mint and the sweet osmanthus into a decocting pot, and further decocting to obtain concentrated soup;
s5: adding the mixture fried and scented in the step S2 into a mixer, adding the concentrated soup into the mixer, and mixing the mixture fried and scented and the concentrated soup to obtain a seasoning;
s6: and (5) filling and sealing the mixed seasonings in the step (S5) to obtain a seasoning bag.
In this embodiment, in S2, the temperature during frying is set to 115 ℃, the frying time is set to 9min, in S3, the preliminary boiling time is set to 85min, in S4, the further boiling time is set to 45min, in S5, the rotation speed of the mixer is set to 190r/min, the mixing time is set to 9min, and in S6, the volume of the seasoning bag is 9 ml.
EXAMPLE five
The embodiment provides a pickled fish citrate seasoning which comprises the following raw materials in parts by weight: 84 parts of pickled vegetable, 46 parts of lemon, 9 parts of Chinese yam, 5 parts of medlar, 9 parts of turmeric, 30 parts of clove, 19 parts of pepper, 16 parts of cassia bark, 24 parts of liquorice, 11 parts of ginger slice, 26 parts of sesame, 17 parts of hawthorn, 12 parts of mint, 35 parts of sweet osmanthus, 13 parts of angelica and 14 parts of edible oil;
the preparation method comprises the following steps:
s1: weighing 84 parts of pickled vegetable, 46 parts of lemon, 9 parts of Chinese yam, 5 parts of medlar, 9 parts of turmeric, 30 parts of clove, 19 parts of pepper, 16 parts of cassia bark, 24 parts of liquorice, 11 parts of ginger slices, 26 parts of sesame, 17 parts of hawthorn, 12 parts of mint, 35 parts of sweet osmanthus, 13 parts of angelica and 14 parts of edible oil for later use;
s2: putting turmeric, pepper, edible oil, cassia bark and ginger slices into a pot, frying, taking out after frying to obtain fragrance;
s3: putting the pickled vegetable, the clove, the liquorice, the sesame and the angelica into a soup boiling pot, adding a proper amount of clear water into the soup boiling pot, and performing primary boiling;
s4: after primary decoction, adding the lemon, the Chinese yam, the medlar, the hawthorn, the mint and the sweet osmanthus into a decocting pot, and further decocting to obtain concentrated soup;
s5: adding the mixture fried and scented in the step S2 into a mixer, adding the concentrated soup into the mixer, and mixing the mixture fried and scented and the concentrated soup to obtain a seasoning;
s6: and (5) filling and sealing the mixed seasonings in the step (S5) to obtain a seasoning bag.
In this embodiment, in S2, the temperature during stir-frying is set to 120 ℃, the stir-frying time is set to 10min, in S3, the preliminary boiling time is set to 90min, in S4, the further boiling time is set to 50min, in S5, the rotation speed of the mixer is set to 200r/min, the mixing time is set to 10min, and in S6, the volume of the seasoning bag is 10 ml.
Study of refrigerant composition:
the seasonings prepared in the first to fifth embodiments are selected,
| examples | Color and luster of soup base | Concentration of | Fragrance |
| Example one | Pale and white | Is moderate | Rich in flavor |
| Example two | Pale and white | Is moderate | Slightly rich |
| EXAMPLE III | Dense white | Is moderate | Rich in flavor |
| Example four | Pale and white | Slightly concentrated | Rich in flavor |
| EXAMPLE five | Dense white | Slightly thin | Slightly rich |
The results show that the seasoning soup prepared by the invention has moderate concentration and strong fragrance, and the third embodiment is the best embodiment.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (9)
1. The pickled fish lemon seasoning is characterized by comprising the following raw materials in parts by weight: 80-84 parts of sauerkraut, 42-46 parts of lemon, 5-9 parts of Chinese yam, 1-5 parts of medlar, 5-9 parts of turmeric, 26-30 parts of clove, 15-19 parts of pepper, 12-16 parts of cinnamon, 20-24 parts of liquorice, 7-11 parts of ginger slice, 22-26 parts of sesame, 13-17 parts of hawthorn, 8-12 parts of mint, 31-35 parts of sweet osmanthus, 9-13 parts of angelica and 10-14 parts of edible oil.
2. The boiled fish sauce with pickled cabbage and lemon as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: 81-83 parts of pickled vegetable, 43-45 parts of lemon, 6-8 parts of Chinese yam, 2-4 parts of medlar, 6-8 parts of turmeric, 27-29 parts of clove, 16-18 parts of pepper, 13-15 parts of cinnamon, 21-23 parts of liquorice, 8-10 parts of ginger slice, 23-25 parts of sesame, 14-16 parts of hawthorn, 9-11 parts of mint, 32-34 parts of sweet osmanthus, 10-12 parts of angelica and 11-13 parts of edible oil.
3. The boiled fish sauce with pickled cabbage and lemon as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: 81-83 parts of pickled vegetable, 43-45 parts of lemon, 6-8 parts of Chinese yam, 2-4 parts of medlar, 6-8 parts of turmeric, 27-29 parts of clove, 16-18 parts of pepper, 13-15 parts of cinnamon, 21-23 parts of liquorice, 8-10 parts of ginger slice, 23-25 parts of sesame, 14-16 parts of hawthorn, 9-11 parts of mint, 32-34 parts of sweet osmanthus, 10-12 parts of angelica and 11-13 parts of edible oil.
4. The boiled fish sauce with pickled cabbage and lemon as claimed in claim 1, which is prepared by the following steps:
s1: weighing 80-84 parts of sauerkraut, 42-46 parts of lemon, 5-9 parts of Chinese yam, 1-5 parts of medlar, 5-9 parts of turmeric, 26-30 parts of clove, 15-19 parts of pepper, 12-16 parts of cinnamon, 20-24 parts of liquorice, 7-11 parts of ginger slices, 22-26 parts of sesame, 13-17 parts of hawthorn, 8-12 parts of mint, 31-35 parts of sweet osmanthus, 9-13 parts of angelica and 10-14 parts of edible oil for later use;
s2: putting turmeric, pepper, edible oil, cassia bark and ginger slices into a pot, frying, taking out after frying to obtain fragrance;
s3: putting the pickled vegetable, the clove, the liquorice, the sesame and the angelica into a soup boiling pot, adding a proper amount of clear water into the soup boiling pot, and performing primary boiling;
s4: after primary decoction, adding the lemon, the Chinese yam, the medlar, the hawthorn, the mint and the sweet osmanthus into a decocting pot, and further decocting to obtain concentrated soup;
s5: adding the mixture fried and scented in the step S2 into a mixer, adding the concentrated soup into the mixer, and mixing the mixture fried and scented and the concentrated soup to obtain a seasoning;
s6: and (5) filling and sealing the mixed seasonings in the step (S5) to obtain a seasoning bag.
5. The flavoring for fish with pickled cabbage and citric acid as claimed in claim 4, wherein in S2, the temperature during frying is set at 100-120 ℃ and the frying time is set at 6-10 min.
6. The boiled fish sauce with pickled cabbage and lemon as claimed in claim 4, wherein the preliminary boiling time is set to 60-90min in S3.
7. The boiled fish sauce with pickled cabbage and lemon as claimed in claim 4, wherein the further boiling time is set to 30-50min in S4.
8. The flavoring for fish with pickled cabbage and citric acid as claimed in claim 4, wherein in S5, the rotation speed of the mixer is set at 150-200r/min, and the mixing time is set at 5-10 min.
9. The fish seasoning containing pickled cabbage with citric acid as claimed in claim 4, wherein the seasoning bag has a volume of 5-10ml in S6.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431928A (en) * | 2013-09-12 | 2015-03-25 | 耿文杰 | Preparation method for seasoning |
| CN108077779A (en) * | 2017-11-30 | 2018-05-29 | 仙桃精武食品工业园有限公司 | The vacuum curing material of duck product and the duck product with its preparation |
| CN109170788A (en) * | 2018-10-31 | 2019-01-11 | 重庆飞亚实业有限公司 | A kind of sauerkraut lemon fish condiment and its processing technology |
| 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 |
-
2020
- 2020-06-15 CN CN202010542573.2A patent/CN111789246A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431928A (en) * | 2013-09-12 | 2015-03-25 | 耿文杰 | Preparation method for seasoning |
| CN108077779A (en) * | 2017-11-30 | 2018-05-29 | 仙桃精武食品工业园有限公司 | The vacuum curing material of duck product and the duck product with its preparation |
| CN109170788A (en) * | 2018-10-31 | 2019-01-11 | 重庆飞亚实业有限公司 | A kind of sauerkraut lemon fish condiment and its processing technology |
| 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 |
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Application publication date: 20201020 |