CN1282423C - Natural condiment for stewing fish and its preparing method - Google Patents
Natural condiment for stewing fish and its preparing method Download PDFInfo
- Publication number
- CN1282423C CN1282423C CNB2004101044060A CN200410104406A CN1282423C CN 1282423 C CN1282423 C CN 1282423C CN B2004101044060 A CNB2004101044060 A CN B2004101044060A CN 200410104406 A CN200410104406 A CN 200410104406A CN 1282423 C CN1282423 C CN 1282423C
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- fish
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- smell
- perilla
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Abstract
The present invention relates to a natural flavoring material for stewing fish and a preparing method thereof. The present invention has the technical scheme that agastache rugosa and perilla are aired, cut up, mixed and then bagged, and thus, the flavoring material for stewing fish is prepared; the agastache rugosa and the perilla are mixed by the proportion: 60 to 80 wt% of the agastache rugosa and 20 to 40 wt% of the perilla. Because the agastache rugosa and the perilla have the specific efficacy, and the flavoring material is natural, poisonless and harmless, and is a product with green environment protection and is prepared according to proper proportion, the present invention can thoroughly remove fishy smell and earthy smell, particularly the specific cultured smell and earthy smell of the artificial-culture fish and the fish in area with water quality pollution, the flavoring material manufactured by the present invention also has the health functions of preventing cold, diarrhea, and preventing fish and shrimp poisoning, etc. The present invention has the characteristics of earthy smell removing, cultured smell removing, health care, etc., and the flavoring material of the present invention is suitable for cultured fish, the taste of the stewed fish which is the same as that of the natural fish (such as natural fish in 1950s) can satisfy the taste of wide consumers, and can promote people's appetite and make people enjoy the delectable flavor.
Description
Affiliated technical field:
The present invention relates to a kind of natural condiment for stewing fish and preparation method thereof.
Background technology:
At present, the Matelote flavouring material that people use always generally is made up of fennel seeds, anise, spiceleaf, Chinese cassia tree, dried orange peel etc., the problem that this class condiment exists is can not thoroughly remove to culture flavor and smell of soil flavor, especially be subjected to the fish of IA for the fish of propagating artificially and water quality, be difficult to thoroughly remove the distinctive breed flavor and smell of soil flavor, the fish of adopting the Matelote flavouring material in the background technology to cook out, all have than big-difference on mouthfeel and the taste, have a strong impact on appetite of people and diet and enjoy with the fish in natural fish, zero water pollution area.In addition, the Matelote flavouring material in the background technology lacks health-care effect.
Summary of the invention:
The object of the invention provides a kind of natural condiment for stewing fish and preparation method thereof, thoroughly remove and propagate peculiar breed flavor of fish and the smell of soil flavor that fish and water quality are subjected to IA artificially, the fish that the cooking is come out is identical with the taste of natural fish, and with health role, solve the problems referred to above that background technology exists.
Technical scheme of the present invention is: the component of natural condiment for stewing fish is that percentage by weight is wormwood artemisia 60-80%, purple perilla 20-40% wormwood artemisia and purple perilla.
The preparation method of natural condiment for stewing fish is: will dry, shred, mix, adorn bag to wormwood artemisia and purple perilla, prepare matelote condiment, the proportioning that wormwood artemisia and purple perilla are mixed mutually for (percentage by weight) wormwood artemisia 60-80%, purple perilla 20-40%.
Adopt the present invention, the same with known matelote method, when matelote, condiment is put into.Because the peculiar effect of wormwood artemisia and purple perilla, pure natural, nontoxic, environmental protection, and according to the ratio compatibility that is fit to, can thoroughly remove and culture flavor and smell of soil flavor, especially be subjected to the fish of IA for the fish of propagating artificially and water quality, can thoroughly remove the distinctive breed flavor and smell of soil flavor, the fish that the cooking is come out is identical with the taste of natural fish; The condiment that the present invention makes also has preventing cold, suffer from diarrhoea, prevent health-care efficacy such as fish and shrimp poisoning.
The present invention has the smell of soil of removal flavor, cultures characteristics such as flavor, health care, condiment of the present invention is used in cultured fishes, the taste that the taste of stewing out fish and natural fish (for example the fifties in 19th century natural fish) are stewed out is identical, delicious flavour, the taste that meets consumers in general more can make people improve a poor appetite, enjoy to the full delicious food.
The specific embodiment:
Further specify invention by the following examples.
In an embodiment, will wash wormwood artemisia and purple perilla, dry, shred, mix, adorn bag, and prepare matelote condiment, the using method of Matelote flavouring material of the present invention be identical with common Matelote flavouring material using method.The proportioning (percentage by weight) of among each embodiment wormwood artemisia and purple perilla being mixed mutually is as follows:
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 | |
| Wormwood artemisia | 62 | 65 | 68 | 71 | 73 | 76 | 79 |
| Purple perilla | 38 | 35 | 32 | 29 | 27 | 24 | 21 |
Claims (1)
1, a kind of natural condiment for stewing fish is characterized in that percentage by weight is wormwood artemisia 60-80%, purple perilla 20-40% by wormwood artemisia and two kinds of components of purple perilla are formed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004101044060A CN1282423C (en) | 2004-12-20 | 2004-12-20 | Natural condiment for stewing fish and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004101044060A CN1282423C (en) | 2004-12-20 | 2004-12-20 | Natural condiment for stewing fish and its preparing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1640310A CN1640310A (en) | 2005-07-20 |
| CN1282423C true CN1282423C (en) | 2006-11-01 |
Family
ID=34869719
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004101044060A Expired - Fee Related CN1282423C (en) | 2004-12-20 | 2004-12-20 | Natural condiment for stewing fish and its preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1282423C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101406280B (en) * | 2008-11-20 | 2012-10-10 | 浙江大学 | Purple perilla flavouring used for cooking aquatic product and preparation method thereof |
| CN107440071A (en) * | 2017-07-27 | 2017-12-08 | 于勇 | Iron pan matelote sauce and preparation method thereof |
-
2004
- 2004-12-20 CN CNB2004101044060A patent/CN1282423C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1640310A (en) | 2005-07-20 |
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |