CN113940414A - Convenient pickled fish seasoning and preparation method thereof - Google Patents

Convenient pickled fish seasoning and preparation method thereof Download PDF

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Publication number
CN113940414A
CN113940414A CN202111119883.4A CN202111119883A CN113940414A CN 113940414 A CN113940414 A CN 113940414A CN 202111119883 A CN202111119883 A CN 202111119883A CN 113940414 A CN113940414 A CN 113940414A
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Prior art keywords
parts
pickled
fish
seasoning
bag
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CN202111119883.4A
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Inventor
孔智美
朱士杰
金科
尹洪
朱婕
杨雨
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Chengdu Kongshifu Food Co ltd
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Chengdu Kongshifu Food Co ltd
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Priority to CN202111119883.4A priority Critical patent/CN113940414A/en
Publication of CN113940414A publication Critical patent/CN113940414A/en
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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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • 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
    • 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
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • 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
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
    • 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
    • A23L27/26—Meat flavours
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Seasonings (AREA)

Abstract

The invention belongs to the field of food, and particularly relates to an instant pickled fish seasoning and a preparation method thereof. The convenient pickled fish seasoning is composed of a pickled fish bag, a seasoning bag and a salted fish seasoning bag, wherein the weight ratio of the pickled fish bag to the seasoning bag to the salted fish seasoning bag is 300: 175: 20. the pickled vegetable bag contains pickled radish, pickled double-chaste tree twig pepper, pickled red millet pepper, iso-VC, EDTA, lactic acid, glacial acetic acid, salt and tap water; the seasoning bag contains soybean oil, lard oil, pickled double-chaste tree twig hot pepper, pickled red millet hot pepper, pickled ginger, garlic, chicken essence, monosodium glutamate, white sugar and I + G; the pickled fish comprises salt, monosodium glutamate, I + G, ginger powder, pepper powder, papain, pepper powder and starch. The pickled vegetable bag and the seasoning bag are both seasoned and fried, and when fish is cooked, only water needs to be added into a pot, the pickled vegetable bag and the seasoning bag are put into the pot and boiled, and then the fish meat pickled by the pickled fish bag is put into the pot and cooked.

Description

Convenient pickled fish seasoning and preparation method thereof
Technical Field
The invention belongs to the field of food, relates to the technical field of seasonings, and particularly relates to an instant seasoning for pickled fish and a preparation method thereof.
Background
The kimchi is named in ancient times, and is fermented vegetables for long-term storage. It is a lactic acid fermentation processed product of vegetables soaked in low-concentration salt solution. The commonly used raw materials include cucumber, cabbage, Chinese cabbage, onion, celery, radish, carrot, turnip, beet, spring lettuce, tender ginger, tender hyacinth bean, sword bean, green tomato, etc.
Sichuan pickles, also called pickled Chinese cabbage, are traditionally characteristic dishes belonging to the Sichuan vegetable series. The seasoning is salty and sour, crisp in taste, bright in color and luster, fragrant and pungent in flavor, appetizing and refreshing, sobering up and greasy removing, suitable for the old and the young, and can be prepared all the year round, but the preparation is very exquisite in climate environment, is a common dish in the house and throughout the day, and is a well-known dish for people familiar to all the world in China.
The Sichuan pickle has simple preparation, easy storage and convenient eating. The raw materials include radish leaves, Chinese cabbage sides, green vegetable stems, cucumbers, beans and the like. The pickled vegetable is obtained by soaking and fermenting the vegetable raw materials. Because of cold processing, the loss of beneficial components is less, so the product has rich nutrition and is a good low-calorie food. The pickled vegetables are also used as seasonings and medicines, and a plurality of vegetables such as pickled Chinese cabbage fish, pickled pepper crucian, preserved szechuan pickle shredded pork and the like are pickled vegetables; the medicinal functions include removing cold with pickled radish, clearing away summer-heat with pickled vegetable, treating parotitis with pickled eggplant, dispelling cold and resisting dampness with pickled ginger, etc.
In addition, the pickled Chinese cabbage fish has special flavor, sour and refreshing taste and rich nutrition when being used for the Sichuan old jar pickled Chinese cabbage, is particularly suitable for cooking, wherein the pickled Chinese cabbage fish is a famous representative and is deeply loved by people in the world. However, at present, the common pickled fish seasonings in the market are as follows: the pickled fish seasoning is prepared from the pickled fish, the Chongqing Dezhuang pickled fish and the Chongqing Qiaotou pickled fish, but the pickled fish seasoning mainly prepared from Sichuan pickled fish does not appear in the market at present, and the fish seasoning has wide market prospect and is far from reaching saturation. And the products can not completely maintain the traditional flavor, so the pickle which is obtained by solid state fermentation of Sichuan pickle and has good flavor and taste and rich nutrition is developed into the pickle fish seasoning, thereby having wide market prospect. The method has important significance for the aspect of deep processing of vegetables.
Disclosure of Invention
The invention aims to solve the technical problems and provides a pickled fish seasoning and a preparation method thereof. The pickled fish seasoning can cook various fresh fishes, and when a consumer uses the pickled fish seasoning, the pickled fish with sourness, deliciousness and delicious taste can be cooked by only simply cooking without adding any other seasoning.
In order to achieve the purpose, the specific technical scheme of the invention is as follows:
the convenient pickled fish seasoning comprises a pickled fish bag, a seasoning bag and a pickled fish seasoning bag, wherein the pickled fish bag comprises the following components in parts by weight: 400 parts of pickled radish 100, 30-80 parts of pickled double-chaste tree twig pepper, 10-50 parts of pickled red millet pepper, 0.03-0.08 part of iso-VC, 0.03-0.04 part of EDTA, 1-5 parts of lactic acid, 1-5 parts of glacial acetic acid, 3-8 parts of salt and 10-50 parts of tap water;
the seasoning packet comprises the following components in parts by weight: 40-100 parts of soybean oil, 40-100 parts of lard oil, 30-80 parts of pickled double-chaste tree twig pepper, 10-50 parts of pickled red millet pepper, 10-50 parts of pickled ginger, 10-50 parts of garlic, 5-20 parts of chicken essence, 5-20 parts of monosodium glutamate, 5-20 parts of white sugar and 0.25-1 part of I + G;
the salted fish seasoning packet comprises the following components in parts by weight: 3-8 parts of salt, 2-5 parts of monosodium glutamate, 0.1-0.25 part of I + G, 0.1-0.5 part of ginger powder, 1-2 parts of pepper powder, 0.2-0.5 part of papain, 0.1-0.3 part of pepper powder and 3-8 parts of starch;
the pickled vegetable bag, the seasoning bag and the salted fish material bag are in the following weight ratio: 300: 175: 20.
as a preferred embodiment in the present application, the pickled vegetable packet comprises the following components in parts by weight: 300 parts of pickled radish, 60 parts of pickled double-chaste tree twig pepper, 30 parts of pickled red millet pepper, 0.05 part of iso-VC, 0.04 part of EDTA, 3 parts of lactic acid, 3 parts of glacial acetic acid, 5 parts of salt and 30 parts of tap water;
as a better implementation manner in this application, the seasoning packet comprises the following components in parts by weight: 40-100 parts of soybean oil, 40-100 parts of lard oil, 30-80 parts of pickled double-chaste tree twig pepper, 10-50 parts of pickled red millet pepper, 10-50 parts of pickled ginger, 10-50 parts of garlic, 5-20 parts of chicken essence, 5-20 parts of monosodium glutamate, 5-20 parts of white sugar and 0.25-1 part of I + G;
as a preferred embodiment in the present application, the marinated fish sauce packet comprises, in parts by weight: 3-8 parts of salt, 2-5 parts of monosodium glutamate, 0.1-0.25 part of I + G, 0.1-0.5 part of ginger powder, 1-2 parts of pepper powder, 0.2-0.5 part of papain, 0.1-0.3 part of pepper powder and 3-8 parts of starch.
As a preferred embodiment in the present application, the pickled vegetable packet comprises the following components in parts by weight: 250 parts of pickled radish, 50 parts of pickled double-chaste tree twig hot pepper, 10 parts of pickled red millet hot pepper, 0.03 part of iso-VC, 0.03 part of EDTA, 1 part of lactic acid, 1 part of glacial acetic acid, 3 parts of salt and 10 parts of tap water;
as a better implementation manner in this application, the seasoning packet comprises the following components in parts by weight: 50 parts of soybean oil, 50 parts of lard oil, 40 parts of pickled double-chaste tree twig hot pepper, 10 parts of pickled red millet hot pepper, 10 parts of pickled ginger, 10 parts of garlic, 5 parts of chicken essence, 5 parts of monosodium glutamate, 5 parts of white sugar and 0.25 part of I + G;
as a preferred embodiment in the present application, the marinated fish sauce packet comprises, in parts by weight: 5 parts of salt, 3 parts of monosodium glutamate, 0.1 part of I + G, 0.1 part of ginger powder, 2 parts of pepper powder, 0.5 part of papain, 0.3 part of pepper powder and 8 parts of starch.
The preparation method of the instant pickled fish seasoning comprises the following steps:
(1) making method of pickled vegetable bag
a. Pretreatment of raw materials:
preparing pickled radishes: selecting pickled radish with bright color and pure taste, cleaning, and cutting into strips of 5cm × 1cm × 1 cm.
Soaking two chaste tree twig peppers: selecting pickled fructus Viticis negundo with bright color and pure taste, cleaning, and cutting into 1cm segments.
Soaking red capsicum frutescens: selecting pickled red capsicum frutescens with bright color and pure taste, cleaning, and cutting into segments of 1 cm.
b. And (3) seasoning, pouring the prepared pickled radish, pickled double-chaste tree twig pepper, pickled red capsicum frutescens and iso-VC, EDTA, 1-5 parts of lactic acid, glacial acetic acid, salt and tap water into a stirrer, and stirring and mixing uniformly.
c. Sterilization of packaging
Quantitatively bagging the seasoned pickle seasoning according to the product requirements, sealing in vacuum, pasteurizing in a water bath at 92 ℃ for 25 minutes, and rapidly cooling.
(2) Method for making seasoning bag
a. Pretreatment of raw materials
Soaking two chaste tree twig peppers: selecting pickled fructus Viticis negundo with bright color and pure taste, cleaning, and pulverizing into small granules with a pulverizer.
Soaking red capsicum frutescens: selecting pickled red capsicum frutescens with bright color and pure taste, cleaning, and pulverizing into small granules by a pulverizer.
Soaking ginger: selecting high-quality pickled ginger, peeling, cleaning, and cutting into granules by using a cutting and mixing machine.
Garlic: selecting high-quality garlic, peeling, cleaning, and cutting into granules by using a cutting and mixing machine.
b frying
Adding soybean oil and lard into a pot, heating to 180 ℃, adding pickled fructus Viticis negundo, pickled red millet, pickled ginger and garlic, frying to remove fragrance, adding chicken essence, monosodium glutamate, white sugar and I + G, stirring uniformly, and taking out.
c. Sterilization of packaging
Quantitatively bagging the seasoned pickle seasoning according to the product requirements, sealing in vacuum, pasteurizing in a water bath at 92 ℃ for 25 minutes, and rapidly cooling.
(3) Method for making salted fish seasoning bag
According to the proportion of the ingredients of the salted fish bag, uniformly mixing the salt, the monosodium glutamate, the I + G, the ginger powder, the pepper powder, the papain, the pepper powder and the starch, and packaging.
The pickled radishes, the pickled gingers, the pickled double-chaste tree twig peppers, the pickled red millet peppers and other raw materials are all commercially available products and can be directly purchased from the market, in addition, the raw materials are processed into small particles, and the particle size of the particles is below 5 mm.
The use method of the instant pickled fish seasoning comprises the following steps: preparing 1-1.5kg of live fish, cleaning the fish, removing bones, slicing, pickling the fish head, the fish steak cooking wine, the ginger and the scallion for 10-15min, putting the fish slices into a pickled fish bag, uniformly mixing, and pickling for 10-15 min. 1000 g of clear water (soup stock) is added into the pot, and the pickle bag and the seasoning bag are added and boiled with big fire. The fish head and the fish steak are firstly added and boiled for 5 minutes, and then the fish slices are added and boiled for 1-2 minutes for eating.
Compared with the prior art, the positive effects of the invention are as follows:
the pickled vegetable bag and the seasoning bag are both seasoned and fried, and when fish is cooked, only water needs to be added into a pot, the pickled vegetable bag and the seasoning bag are placed into the pot and boiled, and then the fish meat pickled by the pickled fish bag is placed into the pot and cooked.
The invention can be used for cooking various fresh fishes, and can also be used for cooking various pickled chicken, pickled rabbits and the like, and consumers can cook pickled fishes with pleasant color, sourness and deliciousness and delicious soup by themselves only by simply adding water without adding any other seasonings when using the invention.
Due to the adoption of the pickled fish seasoning, the pickled fish seasoning is fresh and bright in flavor and color, safe to eat, especially simple and convenient to operate during cooking, beneficial to household use, fast and convenient for household cooking, and enriches dining tables of people. The pickled fish cooked by the seasoning has the sour and refreshing effect of pickled fish, red and bright soup color, distinct flavor level and strong appetite.
Detailed Description
The invention is further illustrated by the following examples without limiting the scope of the invention.
In the present document,% represents the mass% thereof unless otherwise specified. The raw materials are all commercial products or products recorded in the prior art.
Example 1:
an instant pickled fish seasoning, which consists of a pickled fish bag, a seasoning bag and a pickled fish bag, wherein the pickled fish bag comprises the following components in parts by weight: 300 parts of pickled radish, 60 parts of pickled double-chaste tree twig pepper, 30 parts of pickled red millet pepper, 0.05 part of iso-VC, 0.04 part of EDTA, 3 parts of lactic acid, 3 parts of glacial acetic acid, 5 parts of salt and 30 parts of tap water; the seasoning bag comprises the following components in parts by weight: 80 parts of soybean oil, 80 parts of lard oil, 50 parts of pickled double-chaste tree twig hot pepper, 30 parts of pickled red millet hot pepper, 30 parts of pickled ginger, 30 parts of garlic, 10 parts of chicken essence, 10 parts of monosodium glutamate, 10 parts of white sugar and 0.5 part of I + G; the salted fish seasoning packet comprises the following components in parts by weight: 7 parts of salt, 4 parts of monosodium glutamate, 0.2 part of I + G, 0.3 part of ginger powder, 2 parts of pepper powder, 0.5 part of papain, 0.2 part of pepper powder and 7 parts of starch; the weight ratio of the pickle bag to the seasoning bag to the salted fish bag is as follows: 300: 175: 20.
the preparation method of the instant pickled fish seasoning comprises the following steps:
(1) making method of pickled vegetable bag
Selecting pickled radish with bright color and pure taste, cleaning, and cutting into strips of 5cm × 1cm × 1 cm.
Soaking two chaste tree twig peppers: selecting pickled fructus Viticis negundo with bright color and pure taste, cleaning, and cutting into 1cm segments. The pickled red capsicum frutescens with bright color and pure taste is cut into segments of 1cm after being cleaned. Pouring the prepared pickled radish, pickled double-chaste tree twig pepper, pickled red capsicum frutescens and iso-VC, EDTA, 1-5 parts of lactic acid, glacial acetic acid, salt and tap water into a stirrer, and stirring and mixing uniformly.
Quantitatively bagging the seasoned pickle seasoning according to the product requirements, sealing in vacuum, pasteurizing in a water bath at 92 ℃ for 25 minutes, and rapidly cooling.
(2) Method for making seasoning bag
Selecting pickled fructus Viticis negundo with bright color and pure taste, cleaning, and pulverizing into small granules with a pulverizer. Selecting pickled red capsicum frutescens with bright color and pure taste, cleaning, and pulverizing into small granules by a pulverizer. Selecting high-quality pickled ginger, peeling, cleaning, and cutting into granules by using a cutting and mixing machine. Selecting high-quality garlic, peeling, cleaning, and cutting into granules by using a cutting and mixing machine. Adding soybean oil and lard into a pot, heating to 180 ℃, adding pickled fructus Viticis negundo, pickled red millet, pickled ginger and garlic, frying to remove fragrance, adding chicken essence, monosodium glutamate, white sugar and I + G, stirring uniformly, and taking out. Quantitatively bagging the seasoned pickle seasoning according to the product requirements, sealing in vacuum, pasteurizing in a water bath at 92 ℃ for 25 minutes, and rapidly cooling.
(3) Method for making salted fish seasoning bag
According to the proportion of the ingredients of the salted fish bag, uniformly mixing the salt, the monosodium glutamate, the I + G, the ginger powder, the pepper powder, the papain, the pepper powder and the starch, and packaging.
Example 2:
an instant pickled fish seasoning, which consists of a pickled fish bag, a seasoning bag and a pickled fish bag, wherein the pickled fish bag comprises the following components in parts by weight: 250 parts of pickled radish, 50 parts of pickled double-chaste tree twig hot pepper, 10 parts of pickled red millet hot pepper, 0.03 part of iso-VC, 0.03 part of EDTA, 1 part of lactic acid, 1 part of glacial acetic acid, 3 parts of salt and 10 parts of tap water; the seasoning bag comprises the following components in parts by weight: 50 parts of soybean oil, 50 parts of lard oil, 40 parts of pickled double-chaste tree twig hot pepper, 10 parts of pickled red millet hot pepper, 10 parts of pickled ginger, 10 parts of garlic, 5 parts of chicken essence, 5 parts of monosodium glutamate, 5 parts of white sugar and 0.25 part of I + G; the salted fish seasoning packet comprises the following components in parts by weight: 5 parts of salt, 3 parts of monosodium glutamate, 0.1 part of I + G, 0.1 part of ginger powder, 2 parts of pepper powder, 0.5 part of papain, 0.3 part of pepper powder and 8 parts of starch; the weight ratio of the pickle bag to the seasoning bag to the salted fish bag is as follows: 300: 175: 20.
the preparation method of the instant pickled fish seasoning comprises the following steps:
(1) making method of pickled vegetable bag
Selecting pickled radish with bright color and pure taste, cleaning, and cutting into strips of 5cm × 1cm × 1 cm.
Soaking two chaste tree twig peppers: selecting pickled fructus Viticis negundo with bright color and pure taste, cleaning, and cutting into 1cm segments. The pickled red capsicum frutescens with bright color and pure taste is cut into segments of 1cm after being cleaned. Pouring the prepared pickled radish, pickled double-chaste tree twig pepper, pickled red capsicum frutescens and iso-VC, EDTA, 1-5 parts of lactic acid, glacial acetic acid, salt and tap water into a stirrer, and stirring and mixing uniformly.
Quantitatively bagging the seasoned pickle seasoning according to the product requirements, sealing in vacuum, pasteurizing in a water bath at 92 ℃ for 25 minutes, and rapidly cooling.
(2) Method for making seasoning bag
Selecting pickled fructus Viticis negundo with bright color and pure taste, cleaning, and pulverizing into small granules with a pulverizer. Selecting pickled red capsicum frutescens with bright color and pure taste, cleaning, and pulverizing into small granules by a pulverizer. Selecting high-quality pickled ginger, peeling, cleaning, and cutting into granules by using a cutting and mixing machine. Selecting high-quality garlic, peeling, cleaning, and cutting into granules by using a cutting and mixing machine. Adding soybean oil and lard into a pot, heating to 180 ℃, adding pickled fructus Viticis negundo, pickled red millet, pickled ginger and garlic, frying to remove fragrance, adding chicken essence, monosodium glutamate, white sugar and I + G, stirring uniformly, and taking out. Quantitatively bagging the seasoned pickle seasoning according to the product requirements, sealing in vacuum, pasteurizing in a water bath at 92 ℃ for 25 minutes, and rapidly cooling.
(3) Method for making salted fish seasoning bag
According to the proportion of the ingredients of the salted fish bag, uniformly mixing the salt, the monosodium glutamate, the I + G, the ginger powder, the pepper powder, the papain, the pepper powder and the starch, and packaging.
Example 3
The prepared convenient pickled fish seasoning comprises a pickled fish bag, a seasoning bag and a pickled fish bag, wherein the pickled fish bag comprises the following components in parts by weight: 400 parts of pickled radish, 80 parts of pickled double-chaste tree twig pepper, 50 parts of pickled red millet pepper, 0.08 part of iso-VC, 0.04 part of EDTA, 3 parts of lactic acid, 3 parts of glacial acetic acid, 3 parts of salt and 50 parts of tap water; the seasoning bag comprises the following components in parts by weight: 100 parts of soybean oil, 100 parts of lard oil, 80 parts of pickled double-chaste tree twig hot pepper, 50 parts of pickled red millet hot pepper, 50 parts of pickled ginger, 50 parts of garlic, 20 parts of chicken essence, 20 parts of monosodium glutamate, 18 parts of white sugar and I + G1 parts; the salted fish seasoning packet comprises the following components in parts by weight: 8 parts of salt, 5 parts of monosodium glutamate, 0.25 part of I + G, 0.2 part of ginger powder, 2 parts of pepper powder, 0.4 part of papain, 0.2 part of pepper powder and 8 parts of starch; the weight ratio of the pickle bag to the seasoning bag to the salted fish bag is as follows: 300: 175: 20.
the preparation method of the instant pickled fish seasoning comprises the following steps:
(1) making method of pickled vegetable bag
Selecting pickled radish with bright color and pure taste, cleaning, and cutting into strips of 5cm × 1cm × 1 cm.
Soaking two chaste tree twig peppers: selecting pickled fructus Viticis negundo with bright color and pure taste, cleaning, and cutting into 1cm segments. The pickled red capsicum frutescens with bright color and pure taste is cut into segments of 1cm after being cleaned. Pouring the prepared pickled radish, pickled double-chaste tree twig pepper, pickled red capsicum frutescens and iso-VC, EDTA, 1-5 parts of lactic acid, glacial acetic acid, salt and tap water into a stirrer, and stirring and mixing uniformly.
Quantitatively bagging the seasoned pickle seasoning according to the product requirements, sealing in vacuum, pasteurizing in a water bath at 92 ℃ for 25 minutes, and rapidly cooling.
(2) Method for making seasoning bag
Selecting pickled fructus Viticis negundo with bright color and pure taste, cleaning, and pulverizing into small granules with a pulverizer. Selecting pickled red capsicum frutescens with bright color and pure taste, cleaning, and pulverizing into small granules by a pulverizer. Selecting high-quality pickled ginger, peeling, cleaning, and cutting into granules by using a cutting and mixing machine. Selecting high-quality garlic, peeling, cleaning, and cutting into granules by using a cutting and mixing machine. Adding soybean oil and lard into a pot, heating to 180 ℃, adding pickled fructus Viticis negundo, pickled red millet, pickled ginger and garlic, frying to remove fragrance, adding chicken essence, monosodium glutamate, white sugar and I + G, stirring uniformly, and taking out. Quantitatively bagging the seasoned pickle seasoning according to the product requirements, sealing in vacuum, pasteurizing in a water bath at 92 ℃ for 25 minutes, and rapidly cooling.
(3) Method for making salted fish seasoning bag
According to the proportion of the ingredients of the salted fish bag, uniformly mixing the salt, the monosodium glutamate, the I + G, the ginger powder, the pepper powder, the papain, the pepper powder and the starch, and packaging.
The pickled fish seasonings prepared in the embodiment 1, the embodiment 2 and the embodiment 3 are used for cooking pickled fish, and the use method comprises the following steps: preparing 1-1.5kg of live fish, cleaning the fish, removing bones, slicing, pickling the fish head, the fish steak cooking wine, the ginger and the scallion for 10-15min, putting the fish slices into a pickled fish bag, uniformly mixing, and pickling for 10-15 min. 1000 g of clear water (soup stock) is added into the pot, and the pickle bag and the seasoning bag are added and boiled with big fire. The fish head and the fish steak are firstly added and boiled for 5 minutes, and then the fish slices are added and boiled for 1-2 minutes for eating. The boiled pickled fish has fresh flavor, bright color, faint scent of fresh pickled fish, sourness of pickled fish, red and bright soup color, distinct flavor and appetizing effect.
The instant pickled fish seasonings prepared in the embodiment 1, the embodiment 2 and the embodiment 3 have a long shelf life of 18 months, are convenient to use and are beneficial to storage.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (10)

1. The utility model provides a convenient type pickles fish condiment comprises pickle package, seasoning package and salted fish material package which characterized in that: the pickle bag comprises the following components in parts by weight: 400 parts of pickled radish 100, 30-80 parts of pickled double-chaste tree twig pepper, 10-50 parts of pickled red millet pepper, 0.03-0.08 part of iso-VC, 0.03-0.04 part of EDTA, 1-5 parts of lactic acid, 1-5 parts of glacial acetic acid, 3-8 parts of salt and 10-50 parts of tap water;
the seasoning packet comprises the following components in parts by weight: 80 parts of soybean oil, 80 parts of lard oil, 50 parts of pickled double-chaste tree twig hot pepper, 30 parts of pickled red millet hot pepper, 30 parts of pickled ginger, 30 parts of garlic, 10 parts of chicken essence, 10 parts of monosodium glutamate, 10 parts of white sugar and 0.5 part of I + G;
the salted fish seasoning packet comprises the following components in parts by weight: 3-8 parts of salt, 2-5 parts of monosodium glutamate, 0.1-0.25 part of I + G, 0.1-0.5 part of ginger powder, 1-2 parts of pepper powder, 0.2-0.5 part of papain, 0.1-0.3 part of pepper powder and 3-8 parts of starch;
the weight ratio of the pickle bag to the seasoning bag to the salted fish bag is 300: 175: 20.
2. the instant kimchi fish seasoning of claim 1, wherein: the pickle bag comprises the following components in parts by weight: 300 parts of pickled radish, 60 parts of pickled double-chaste tree twig hot pepper, 30 parts of pickled red millet hot pepper, 0.05 part of iso-VC, 0.04 part of EDTA, 3 parts of lactic acid, 3 parts of glacial acetic acid, 5 parts of salt and 30 parts of tap water.
3. The instant kimchi fish seasoning of claim 1, wherein: the seasoning packet comprises the following components in parts by weight: 40-100 parts of soybean oil, 40-100 parts of lard oil, 30-80 parts of pickled double-chaste tree twig pepper, 10-50 parts of pickled red millet pepper, 10-50 parts of pickled ginger, 10-50 parts of garlic, 5-20 parts of chicken essence, 5-20 parts of monosodium glutamate, 5-20 parts of white sugar and 0.25-1 part of I + G.
4. The instant kimchi fish seasoning of claim 1, wherein: the salted fish seasoning packet comprises the following components in parts by weight: 3-8 parts of salt, 2-5 parts of monosodium glutamate, 0.1-0.25 part of I + G, 0.1-0.5 part of ginger powder, 1-2 parts of pepper powder, 0.2-0.5 part of papain, 0.1-0.3 part of pepper powder and 3-8 parts of starch.
5. The instant kimchi fish seasoning of claim 1, wherein: the pickle bag comprises the following components in parts by weight: 250 parts of pickled radish, 50 parts of pickled double-chaste tree twig hot pepper, 10 parts of pickled red millet hot pepper, 0.03 part of iso-VC, 0.03 part of EDTA, 1 part of lactic acid, 1 part of glacial acetic acid, 3 parts of salt and 10 parts of tap water.
6. The instant kimchi fish seasoning of claim 1, wherein: the seasoning packet comprises the following components in parts by weight: 50 parts of soybean oil, 50 parts of lard oil, 40 parts of pickled double-chaste tree twig hot pepper, 10 parts of pickled red millet hot pepper, 10 parts of pickled ginger, 10 parts of garlic, 5 parts of chicken essence, 5 parts of monosodium glutamate, 5 parts of white sugar and 0.25 part of I + G.
7. The instant kimchi fish seasoning of claim 1, wherein: the salted fish seasoning packet comprises the following components in parts by weight: 5 parts of salt, 3 parts of monosodium glutamate, 0.1 part of I + G, 0.1 part of ginger powder, 2 parts of pepper powder, 0.5 part of papain, 0.3 part of pepper powder and 8 parts of starch.
8. The preparation method of the instant kimchi fish seasoning of any one of claims 1 to 7, comprising the steps of,
(1) making method of pickled vegetable bag
a. Pretreatment of raw materials:
preparing pickled radishes: selecting pickled radishes with bright colors and pure taste, cleaning and cutting the pickled radishes into strips of 5cm multiplied by 1 cm;
soaking two chaste tree twig peppers: selecting pickled second-vitex chili with bright color and pure taste, cleaning and cutting into 1cm sections;
soaking red capsicum frutescens: selecting pickled red capsicum frutescens with bright color and pure taste, cleaning, and cutting into segments of 1 cm;
b. seasoning
Pouring the prepared pickled radish, pickled double-chaste tree twig pepper, pickled red capsicum frutescens and iso-VC, EDTA, 1-5 parts of lactic acid, glacial acetic acid, salt and tap water into a stirrer, and stirring and mixing uniformly;
c. sterilization of packaging
Quantitatively bagging the seasoned pickle seasoning according to the product requirements, sealing in vacuum, pasteurizing in a water bath at 92 ℃ for 25 minutes, and rapidly cooling;
(2) method for making seasoning bag
a. Pretreatment of raw materials
Soaking two chaste tree twig peppers: selecting pickled second-chaste tree pepper with bright color and pure taste, cleaning, and crushing into small particles by a crusher;
soaking red capsicum frutescens: selecting pickled red capsicum frutescens with bright color and pure taste, cleaning, and crushing into small particles by a crusher;
soaking ginger: selecting high-quality pickled ginger, peeling, cleaning, and cutting into granules by using a cutting and mixing machine;
garlic: selecting high-quality garlic, peeling, cleaning, and cutting into granules by using a cutting and mixing machine;
b frying
Adding soybean oil and lard into a pot, heating to 180 ℃, adding pickled second vitex strip chili, pickled red millet chili, pickled ginger and garlic, frying to generate fragrance, adding chicken essence, monosodium glutamate, white sugar and I + G, stirring uniformly, and taking out of the pot;
c. sterilization of packaging
Quantitatively bagging the seasoned pickle seasoning according to the product requirements, sealing in vacuum, pasteurizing in a water bath at 92 ℃ for 25 minutes, and rapidly cooling;
(3) method for making salted fish seasoning bag
According to the proportion of the ingredients of the salted fish bag, uniformly mixing the salt, the monosodium glutamate, the I + G, the ginger powder, the pepper powder, the papain, the pepper powder and the starch, and packaging.
(4) Placing the pickle bag, the seasoning bag and the salted fish bag in proportion.
9. The preparation method of the instant kimchi fish seasoning of claim 8, comprising: the pickled radishes, the pickled gingers, the pickled double-chaste tree twig peppers, the pickled red millet peppers and other raw materials are all commercially available products and can be directly purchased from the market, in addition, the raw materials are processed into small particles, and the particle size of the particles is below 5 mm.
10. The method for applying instant kimchi fish seasoning as set forth in any one of claims 1 to 7, comprising the steps of:
preparing 1-1.5kg of live fish, cleaning the fish, removing bones, slicing, pickling the fish head, the fish steak cooking wine, the ginger and the scallion for 10-15min, putting the fish slices into a pickled fish bag, uniformly mixing, and pickling for 10-15 min; adding 1000 g of clear water or soup stock into a pot, adding a pickle bag and a seasoning bag, and boiling with big fire; the fish head and the fish steak are firstly added and boiled for 5 minutes, and then the fish slices are added and boiled for 1-2 minutes for eating.
CN202111119883.4A 2021-09-24 2021-09-24 Convenient pickled fish seasoning and preparation method thereof Pending CN113940414A (en)

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CN108142889A (en) * 2017-12-12 2018-06-12 成都天航智虹知识产权运营管理有限公司 A kind of the Fish with Chinese Sauerkraut condiment
CN108185384A (en) * 2018-01-17 2018-06-22 四川李记乐宝食品有限公司 A kind of the Fish with Chinese Sauerkraut condiment and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187529A (en) * 2014-09-24 2014-12-10 四川东坡中国泡菜产业技术研究院 Convenient seasoning for tomato fish in sour soup and preparation method of seasoning
CN106722708A (en) * 2016-12-08 2017-05-31 成都古味觉食品有限公司 A kind of bubble green pepper acid bamboo shoot fish condiment and preparation method thereof
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