CN112401208A

CN112401208A - Fish water dipping seasoning and preparation method thereof

Info

Publication number: CN112401208A
Application number: CN202011300965.4A
Authority: CN
Inventors: 杨斌
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-11-19
Filing date: 2020-11-19
Publication date: 2021-02-26

Abstract

The invention relates to the technical field of food processing, in particular to a fish water dipping seasoning and a preparation method thereof. Comprises the following raw materials: 25-35 g of sesame, 0.2-1 g of tsaoko powder, 0.5-2 g of pepper powder, 35-45 g of chilli powder, 120-160 g of minced garlic, 100-160 g of edible oil, 15-22 g of salt, 8-15 g of monosodium glutamate and 20-60 g of minced ginger. The fish water dipping seasoning is delicious in taste, can remove fishy smell of fish when used as the water dipping seasoning of fish, can increase spicy taste of fish meat, particularly for the short-cut fish, increases the special taste of the thick short-cut fish, is prepared into a seasoning bag, and is time-saving, labor-saving, convenient and quick.

Description

Fish water dipping seasoning and preparation method thereof

Technical Field

The invention relates to the technical field of food processing, in particular to a fish water dipping seasoning and a preparation method thereof.

Background

The fish is common aquatic food, not only has delicious taste, but also has extremely high nutritive value, the protein content of the fish is twice of that of pork, and the fish belongs to high-quality protein and has high human body absorption rate. The fish is rich in thiamine, riboflavin, nicotinic acid, vitamin D and a certain amount of minerals such as calcium, phosphorus, iron and the like. Although the fish meat has low fat content, the fatty acid in the fish meat has the functions of reducing blood sugar, protecting heart and preventing cancer. The vitamin D, calcium and phosphorus in the fish can effectively prevent osteoporosis. Therefore, fish meat is a dish which is often eaten by people.

The rhythm of life of modern people is faster, and work and life are all explained efficiency, and speed cooking is more and more favored by people, utilizes the condiment of configuration to cook, can reach the purpose of quick dish-forming when guaranteeing the taste. However, compared with the existing seasoning, the seasoning bag prepared in the prior art has the advantages of common taste, extremely low nutrient content, single nutrition, great difference in color, fragrance and taste, and poor dish flavor.

Disclosure of Invention

The fish dipping water seasoning is delicious in taste, can be used as the fish dipping water seasoning, can remove fishy smell of fish, can increase spicy taste of fish meat, and particularly increases the special taste of thick sea-tip fish. The seasoning bag is made, so that the time and the labor are saved, and the convenience and the rapidness are realized.

In order to achieve the purpose, the invention provides the following technical scheme:

a fish water dipping seasoning comprises the following raw materials in parts by weight:

25-35 g of sesame, 0.2-1 g of tsaoko powder, 0.5-2 g of pepper powder, 35-45 g of chilli powder, 120-160 g of minced garlic, 100-160 g of edible oil, 15-22 g of salt and 8-15 g of monosodium glutamate;

according to a further scheme, the fish dipping seasoning also comprises 20-60 g of mashed ginger;

according to a further scheme, the fish water dipping seasoning comprises the following raw materials in parts by weight: 30g of sesame, 0.6g of tsaoko powder, 1g of pepper powder, 40g of chili powder, 145g of minced garlic, 45g of minced ginger, 130g of edible oil, 18g of salt and 12g of monosodium glutamate;

the ginger paste is prepared by chopping old ginger and beating into ginger paste;

the minced garlic is prepared by cutting and beating fresh single garlic into minced garlic;

the edible oil is edible vegetable oil, and can be one or more of corn oil, peanut oil, soybean oil, rapeseed oil, linseed oil, olive oil, coconut oil, cottonseed oil and sesame oil;

the pepper, sesame, garlic, ginger, pepper and tsaoko are not mildewed, peculiar smell or insect pest.

The preparation method of the fish dipping seasoning comprises the following steps:

pouring the weight parts of edible oil into a stir-frying device, heating for 10-20 minutes, when the oil temperature is 150-200 ℃, adding the weight parts of sesame, frying to yellow, adding the weight parts of minced garlic and minced ginger, frying for 5-8 minutes, wherein the garlic skin is slightly yellow, sequentially adding the weight parts of salt, monosodium glutamate, chilli powder, pepper powder and tsaoko powder, and stir-frying, wherein the temperature is controlled to be 100-120 ℃, and the stir-frying is finished for 3-5 minutes; inspecting taste and flavor, cooling to room temperature, subpackaging, and sterilizing with YW-s24 sterilizing box to obtain the final product.

The stir-frying device comprises a cooking bench, a bracket, a pan body, a stir-frying plate, a motor, a connecting rod and a pan nozzle; the bracket is connected with the cooking bench through bolts; the pot body is connected with the bracket through a connecting rod, and the pot body rotates around the connecting rod or is fixed on the bracket by the connecting rod to keep vertical; the frying plate is formed by a plurality of fan blades on the same side, the lower ends of the fan blades are arc-shaped and are matched with the arc degree in the pot body, the frying plate is connected with the motor through a rotating shaft and is driven by the motor to rotate, and the frying of materials in the pot body is realized; the pan nozzle is triangular and arranged at the edge of the upper end of the pan body, and after the pan is turned and fried, the pan body rotates around the connecting rod to pour out the materials from the pan nozzle, so that the next step of the process is performed.

The invention can be suitable for fish dipping seasonings, and can also be suitable for chicken, mutton, beef, pork, vegetables and the like; it can also be used as flavoring for cold dish, noodle, rice noodle, etc.

Sesame (Sesamum indicum L.) is an oil crop belonging to the family of benaceae, and the squeezed oil is called sesame oil, linseed oil and sesame oil, and is characterized by mellow smell and hot use when unprocessed. Sesame can be used as a cooking raw material, and the skin can be kept tender, fine and smooth when the sesame is eaten frequently. Linoleic acid in sesame has the function of regulating cholesterol, and sesame contains abundant vitamin E, so that the damage of lipid peroxide to skin can be prevented, the accumulation of harmful substance free radicals in cells can be counteracted or neutralized, the skin can be white and moist, and various skin inflammations can be prevented. Sesame also has the effect of nourishing blood, and can treat dry and rough skin, and make skin fine, smooth, and ruddy.

Amomum tsaoko Crevost et Lemarie is one of bulk varieties of medicinal and edible Chinese medicinal materials in Zingiberaceae, and is used as flavoring essence; the whole plant can be extracted to obtain aromatic oil. The fruits are used as medicines and have the functions of eliminating dampness, strengthening spleen, eliminating phlegm and checking malaria. It can be used for treating abdominal distention, regurgitation, emesis, food stagnation, and malaria.

The pricklyash peel (Zanthoxylum bungeanum Maxim) has the effects of warming the middle-jiao, relieving pain, killing parasites and relieving itching. It can be used for treating middle-cold abdominal pain, vomiting and diarrhea due to cold-dampness, abdominal pain due to parasitic infestation, eczema, pruritus vulvae, etc. The pepper is spicy and hot, and the fragrance overflows after being fried. The seasoning can be used independently in cooking, can also be prepared with other raw materials, and has extremely wide application and good effect.

Capsici fructus (Capsicum annuum L.) of Solanaceae and Capsici fructus has effects of warming spleen and stomach, dispelling cold, descending qi and resolving food stagnation. It can be used for treating stomach cold, qi stagnation, abdominal distention, pain, emesis, dysentery, rheumatalgia, and chilblain. The chili powder has the inherent spicy flavor of chili, and can sneeze when smelling pungent smell.

Mashed garlic (minced garlic) has strong garlic pungent smell and pungent taste. It has pungent smell, and can be used for eating or flavoring. The mashed garlic is a good seasoning, has no smell like raw garlic, and keeps the original nutrition.

Ginger (ginger of fisinale Rosc) has many health functions of dispelling cold, eliminating dampness, warming stomach, accelerating blood circulation, etc., and can be used as cooking ingredient for removing fishy smell and deodorizing, and improving dish flavor.

Compared with the prior art, the invention has the advantages that:

according to the invention, sesame is mellow in smell, the tsaoko amomum fruits have special thick spicy fragrance and can remove fishy smell and mutton smell, the paprika powder and the chili powder have spicy taste, and the minced garlic and the minced ginger are used for extracting fragrance and are a seafood-specific dip water, so that the taste of dishes is enhanced, and the appetite is enhanced. The seasoning bag is made, so that the time and the labor are saved, and the convenience and the rapidness are realized.

The stir-frying device provided by the invention has high degree of mechanization, uniform stir-frying heat, and a pan nozzle for pouring out materials, so that the manpower is reduced, and the danger is avoided.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.

FIG. 1 is a schematic view of the stir-frying apparatus according to the present invention;

1. the cooking bench comprises a cooking bench body, 2, a support, 3, a pot body, 4, a frying plate, 5, a motor, 6, a connecting rod, 7 and a pot nozzle.

Detailed Description

The present invention is further described with reference to the following embodiments, which are only preferred embodiments of the present invention and not intended to limit the present invention in other forms, and any person skilled in the art may change or modify the technical content disclosed above into equivalent embodiments with equivalent changes. Any simple modification, equivalent change and modification of the above embodiments according to the technical essence of the present invention are within the scope of the present invention, unless they depart from the technical spirit of the present invention.

Example 1:

the fish dipping seasoning comprises the following raw materials in parts by weight:

25g of sesame, 0.2g of tsaoko powder, 0.5g of pepper powder, 35g of chili powder, 120g of minced garlic, 100g of edible oil, 15g of salt and 8g of monosodium glutamate.

pouring the weight parts of edible oil into a stir-frying device, heating for 10 minutes, adding the weight parts of sesame, frying to brown when the oil temperature is 150 ℃, adding the weight parts of minced garlic, frying for 5 minutes, shrinking and slightly yellowing the garlic skin, sequentially adding the salt, the monosodium glutamate, the chilli powder, the pepper powder and the tsaoko powder according to the weight parts, stir-frying, controlling the temperature at 100 ℃, and stir-frying for 3 minutes; inspecting taste and flavor, cooling to room temperature, subpackaging, and sterilizing with YW-s24 sterilizing box to obtain the final product.

As shown in fig. 1, the stir-frying device comprises a cooking bench 1, a bracket 2, a pan body 3, a frying plate 4, a motor 5, a connecting rod 6 and a pan nozzle 7; the bracket 2 is connected with the cooking bench 1 through bolts; the pot body 3 is connected with the bracket 2 through the connecting rod 6, and the pot body 3 rotates around the connecting rod 6 or is fixed on the bracket 2 by the connecting rod 6 to keep vertical; the frying plate 4 is composed of a plurality of fan blades on the same side, the lower ends of the fan blades are arc-shaped and are matched with the arc degree in the pot body 3, the frying plate 4 is connected with the motor 5 through a rotating shaft and rotates under the driving of the motor 5, and the frying of materials in the pot body 3 is realized; the pan nozzle 7 is triangular, is arranged at the edge of the upper end of the pan body 3, and after the stir-frying is finished, the pan body 3 rotates around the connecting rod 7 to pour out the materials from the pan nozzle 7, so that the next step of the process is carried out.

Example 2:

35g of sesame, 1g of tsaoko powder, 2g of paprika powder, 45g of chili powder, 160g of minced garlic, 160g of edible oil, 22g of salt and 15g of monosodium glutamate.

The preparation method of the fish dipping water seasoning is the same as that of example 1.

Example 3:

30g of sesame, 0.6g of tsaoko powder, 1g of paprika powder, 40g of chili powder, 145g of minced garlic, 130g of edible oil, 18g of salt and 12g of monosodium glutamate.

Example 4:

25g of sesame, 0.2g of tsaoko powder, 0.5g of pepper powder, 35g of chili powder, 120g of minced garlic, 100g of edible oil, 15g of salt and 8g of monosodium glutamate; 20g of mashed ginger;

pouring the weight parts of edible oil into a stir-frying device, heating for 20 minutes, adding the weight parts of sesame, frying to brown, adding the weight parts of minced garlic and minced ginger, frying for 8 minutes, shrinking and slightly yellow garlic skin, sequentially adding the weight parts of salt, monosodium glutamate, chili powder, pepper powder and tsaoko powder, and stir-frying, wherein the temperature is controlled at 120 ℃ and the stir-frying is finished for 5 minutes; inspecting taste and flavor, cooling to room temperature, subpackaging, and sterilizing with YW-s24 sterilizing box to obtain the final product.

Example 5:

35g of sesame, 1g of tsaoko powder, 2g of paprika powder, 45g of chili powder, 160g of minced garlic, 160g of edible oil, 22g of salt and 15g of monosodium glutamate; 60g of mashed ginger;

the preparation method of the fish dipping water seasoning is the same as that of example 4.

Example 6:

30g of sesame, 0.6g of tsaoko powder, 1g of pepper powder, 40g of chili powder, 145g of minced garlic, 45g of minced ginger, 130g of edible oil, 18g of salt and 12g of monosodium glutamate.

The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.

Claims

1. The fish water dipping seasoning is characterized by comprising the following raw materials in parts by weight:

25-35 g of sesame, 0.2-1 g of tsaoko powder, 0.5-2 g of pepper powder, 35-45 g of chilli powder, 120-160 g of minced garlic, 100-160 g of edible oil, 15-22 g of salt and 8-15 g of monosodium glutamate.

2. The fish water dipping seasoning according to claim 1, further comprising 20-60 g of mashed ginger.

3. The fish water-dipping seasoning of claim 1 comprising the following raw materials in parts by weight: 30g of sesame, 0.6g of tsaoko powder, 1g of pepper powder, 40g of chili powder, 145g of minced garlic, 45g of minced ginger, 130g of edible oil, 18g of salt and 12g of monosodium glutamate.

4. The fish dip seasoning of any one of claims 1 to 3 wherein the minced ginger is prepared by chopping old ginger and beating the chopped ginger into minced ginger.

5. The water-dipping sauce for fish according to claim 1 or 3, wherein the minced garlic is prepared by mincing fresh single garlic into minced garlic.

6. The fish water-dipping sauce according to claim 1 or 3, wherein the edible oil is an edible vegetable oil, and is one or more of corn oil, peanut oil, soybean oil, rapeseed oil, linseed oil, olive oil, coconut oil, cottonseed oil, and sesame oil.

7. The fish dip seasoning of any one of claims 1-6 wherein the method of preparing the fish dip seasoning comprises the steps of:

pouring edible oil in parts by weight into a pot, heating for 10-20 minutes, adding sesame in parts by weight and frying to brown when the oil temperature is 150-200 ℃, adding minced garlic in parts by weight, frying for 5-8 minutes, wherein the garlic skin is slightly yellow in shrinkage, sequentially adding salt, monosodium glutamate, chilli powder, paprika powder and tsaoko powder in parts by weight, frying, controlling the temperature to be 100-120 ℃, and frying for 3-5 minutes; inspecting taste and flavor, cooling to room temperature, subpackaging, and sterilizing with YW-s24 sterilizing box to obtain the final product.

8. The method of claim 7, wherein the minced garlic is added and the minced ginger is added and fried for 5-8 minutes.

9. A stir-frying device is used for the preparation method of the fish dipping seasoning according to the claims 7 to 8, and is characterized in that the stir-frying device comprises a cooking bench (1), a bracket (2), a pot body (3), a frying plate (4), a motor (5), a connecting rod (6) and a pot nozzle (7); the bracket (2) is connected with the cooking bench (1) through bolts; the pot body (3) is connected with the bracket (2) through a connecting rod (6), and the pot body (3) rotates around the connecting rod (6) or is fixed on the bracket (2) by the connecting rod (6) to keep vertical; the frying plate (4) is composed of a plurality of fan blades on the same side, the lower ends of the fan blades are arc-shaped and are matched with the inner arc degree of the pot body (3), the frying plate (4) is connected with the motor (5) through a rotating shaft and is driven by the motor (5) to rotate, and the frying of materials in the pot body (3) is realized; the pan nozzle (7) is in a triangular shape and is arranged at the edge of the upper end of the pan body (3), after the pan is fried, the pan body (3) rotates around the connecting rod (7), the materials are poured out from the pan nozzle (7), and the next step of the process is carried out.