CN103110079A - Convenient pickled fish spice - Google Patents
Convenient pickled fish spice Download PDFInfo
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- CN103110079A CN103110079A CN2013100639171A CN201310063917A CN103110079A CN 103110079 A CN103110079 A CN 103110079A CN 2013100639171 A CN2013100639171 A CN 2013100639171A CN 201310063917 A CN201310063917 A CN 201310063917A CN 103110079 A CN103110079 A CN 103110079A
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Abstract
The invention discloses a convenient pickled fish spice. The convenient pickled fish spice consists of a pickle bag and a fish-pickling-spice bag, wherein the pickle bag comprises the following components in parts by weight: 100-120 parts of pickled vegetable, 8-12 parts of pickled ginger, 10-15 parts of pickled upturned chili, 5-7 parts of garlic, 20-40 parts of edible vegetable oil, 10-12 parts of edible salt, 4-6 parts of white sugar, 4-7 parts of monosodium glutamate, 2-3 parts of malto dextrin, 4-5 parts of boiled water, 1-3 parts of vine pepper oil, 1-2 parts of green prickleyash and 3-4 parts of spice; the fish-pickling-spice bag comprises the following components in parts by weight: 40-45 parts of starch, 42-46 parts of edible salt, 3-5 parts of ground pepper and 0.8-1.0 part of papain. The invention further discloses a manufacturing method of the pickle bag in the convenient pickled fish spice. The pickled fish spice disclosed by the invention can be used for cooking various fresh fishes; by adopting the pickled fish spice, the pickled fish which is bright in soup, is delicate and delicious in fish and is sour and hot can be cooked out without frying the spice or adding other spices; and meanwhile, the pickled fish spice further can be used for cooking various sour and hot appetizing foods based on Sichuan pickle, such as pickle vermicelli soup, pickle tofu pudding and sour and hot hoof.
Description
Technical field
The present invention relates to the flavouring technical field, be specifically related to a kind of convenience type the Fish with Chinese Sauerkraut condiment.
Background technology
The Fish with Chinese Sauerkraut is take fresh fish as major ingredient, is equipped with pickles and the auxiliary material boiling forms, because it is vinegar-pepper tasty and refreshing, and nutritious the liking of more and more consumers that obtain.The Fish with Chinese Sauerkraut is made and is particular about, batching is many and technique is more complicated, and the various flavorings of selling on market are single product mostly, the consumer need to buy multiple condiment and be prepared, therefore when culinary art because raw material confeuses the parimary with secondary, the condiment proportioning more or less reaches the duration and degree of heating and controls the factor such as not in place and cause gained the Fish with Chinese Sauerkraut color to differ greatly.
Summary of the invention
The present invention has overcome the deficiencies in the prior art, and a kind of convenience type the Fish with Chinese Sauerkraut condiment is provided, and need not frying, does not also need to add other any condiment again, can cook out authentic Sichuan cuisine the Fish with Chinese Sauerkraut.
In order to solve above-mentioned technical problem, the technical solution used in the present invention is as follows:
A kind of convenience type the Fish with Chinese Sauerkraut condiment, be comprised of sauerkraut bag and salted fish material bag, the composition that described sauerkraut bag is counted by weight is: bubble green vegetables 100-120 part, bubble ginger 8-10 part, pickled upturned chili 10-15 part, garlic 5-7 part, edible vegetable oil 20-40 part, salt 10-12 part, white sugar 4-6 part, monosodium glutamate 4-7 part, maltodextrin 2-3 part, boiling water 4-5 part, Tengjiao oil 1-3 part, pericarpium zanthoxyli schinifolii grain 1-2 part, spices 3-4 part; The batching of described salted fish material bag comprises: starch 40-45 part, edible salt 42-46 part, pepper powder 3-5 part, papain 0.8-1.0 part.
Described Tengjiao oil originates from Hongya County, Ya'an, Sichuan Province as the local flavor raw material, and its fragrance is unique, and delicate fragrance is strong, gives the fragrant local flavor of product uniqueness.
Further, described sauerkraut bag and salted fish material bag weight ratio are 200:10.
Further, the preparation method of described bubble green vegetables, bubble ginger, pickled upturned chili is: first with fresh vegetable, ginger and hot millet salting zymolysis 6 months, reenter pickle jar and carry out secondary fermentation, fermentation time is the 1-2 month for the second time, and fermenting twice is sealing and fermenting.
Further, the sweat of described bubble green vegetables, bubble ginger and pickled upturned chili all independently carries out.
Further, in described salting zymolysis step, the ratio of fresh vegetable, ginger or hot millet and salt is: 100:(10-15).
Further, in described convenience type the Fish with Chinese Sauerkraut condiment, the preparation method of sauerkraut bag comprises the following steps:
During step 1 will be filled a prescription, 1/3 of edible vegetable oil amount adds in frying pan heating 4-6 minute, add successively bubble ginger, pickled upturned chili, garlic to stir-fry when oil temperature is 110-120 ℃, 8-12 minute disconnected the giving birth to that stir-fry at the temperature of 105-115 ℃ perfume (or spice), off the pot, get the first product;
Step 2 adds frying pan heating 6-8 minute with the vegetable oil of remaining 2/3 amount, adds the bubble green vegetables to stir-fry when oil temperature is 120-130 ℃, and the temperature that stir-fries is 105-115 ℃, and the second product stir-fried 25-35 minute to get;
Step 3 adds the first product of step 1 gained in the second product of step 2 gained, mix frying 4-6 minute at 105-115 ℃ of temperature, then add successively Tengjiao oil, pericarpium zanthoxyli schinifolii grain, spices, salt, white sugar, monosodium glutamate, stir-fried 5-8 minute at 105-115 ℃ of temperature, enter pot after at last maltodextrin being dissolved boiling water, stirred 2-3 minute and get final product.
Further, described frying pan is full automatic frying pan.
Sauerkraut bag in the present invention is through frying, and modulated good flavor, directly add boiling to get final product in clear water (or soup) during Boiled fish, salted fish material bag in the present invention plays a part fillet code flavor, goes raw meat and tenderization, the consumer is when use is of the present invention, need not frying, also do not need to add again other any condiment, can cook out authentic Sichuan cuisine---the Fish with Chinese Sauerkraut one.The Fish with Chinese Sauerkraut condiment that the present invention makes various fresh fish that can be used for boiling, cooking the Fish with Chinese Sauerkraut vegetable soup look out is limpid, oppresses soft deliciousness, and is vinegar-pepper tasty and refreshing.
It is multiple take Sichuan bubble sauerkraut as main vinegar-pepper appetizing vegetable that the Fish with Chinese Sauerkraut condiment that the present invention makes also can be used for cooking Sautéed Pickled Cabbage and Vermicelli soup, sauerkraut Tofu pudding, vinegar-pepper hoof flower etc.It is simple, convenient, fast that this condiment uses, and uses by operating procedure, even the consumer that can not cook also can produce the vegetable of unique " vinegar-pepper tasty and refreshing, appetizing separate greasy " river flavor characteristic together in 30 minutes.
The specific embodiment
Embodiment 1
A kind of convenience type the Fish with Chinese Sauerkraut condiment, be comprised of sauerkraut bag and salted fish material bag, the composition that described sauerkraut bag is counted by weight is: 100 parts, green vegetables of bubble, 8 parts of ginger of bubble, 10 parts of pickled upturned chilis, 5 parts, garlic, 20 parts of edible vegetable oils, 10 parts of salt, 4 parts of white sugar, 4 parts of monosodium glutamates, 2 parts of maltodextrins, 4 parts, boiling water, 1 part of Tengjiao oil, 1 part of pericarpium zanthoxyli schinifolii grain, 3 parts of spices; The batching of described salted fish material bag comprises: 40 parts of starch, 42 parts of edible salts, 3 parts of pepper powders, 0.8 part of papain.
Described Tengjiao oil originates from Hongya County, Ya'an, Sichuan Province as the local flavor raw material, and its fragrance is unique, and delicate fragrance is strong, gives the fragrant local flavor of product uniqueness.
Further, described sauerkraut bag and salted fish material bag weight ratio are 200:10.
Further, the preparation method of described bubble green vegetables, bubble ginger, pickled upturned chili is: first with fresh vegetable, ginger and hot millet salting zymolysis 6 months, reenter pickle jar and carry out secondary fermentation, fermentation time is January for the second time, and fermenting twice is sealing and fermenting.
Further, the sweat of described bubble green vegetables, bubble ginger and pickled upturned chili all independently carries out.
Further, in described salting zymolysis step, the ratio of fresh vegetable, ginger or hot millet and salt is: 100:10.
Further, in described convenience type the Fish with Chinese Sauerkraut condiment, the preparation method of sauerkraut bag comprises the following steps:
During step 1 will be filled a prescription, 1/3 of edible vegetable oil amount adds in frying pan heating 4-6 minute, add successively bubble ginger, pickled upturned chili, garlic to stir-fry when oil temperature is 110-120 ℃, 8-12 minute disconnected the giving birth to that stir-fry at the temperature of 105-115 ℃ perfume (or spice), off the pot, get the first product;
Step 2 adds frying pan heating 6-8 minute with the vegetable oil of remaining 2/3 amount, adds the bubble green vegetables to stir-fry when oil temperature is 120-130 ℃, and the temperature that stir-fries is 105-115 ℃, and the second product stir-fried 25-35 minute to get;
Step 3 adds the first product of step 1 gained in the second product of step 2 gained, mix frying 4-6 minute at 105-115 ℃ of temperature, then add successively Tengjiao oil, pericarpium zanthoxyli schinifolii grain, spices, salt, white sugar, monosodium glutamate, stir-fried 5-8 minute at 105-115 ℃ of temperature, enter pot after at last maltodextrin being dissolved boiling water, stirred 2-3 minute and get final product.
Further, described frying pan is full automatic frying pan.
Embodiment 2
A kind of convenience type the Fish with Chinese Sauerkraut condiment, be comprised of sauerkraut bag and salted fish material bag, the composition that described sauerkraut bag is counted by weight is: 120 parts, green vegetables of bubble, 10 parts of ginger of bubble, 15 parts of pickled upturned chilis, 7 parts, garlic, 40 parts of edible vegetable oils, 12 parts of salt, 6 parts of white sugar, 7 parts of monosodium glutamates, 3 parts of maltodextrins, 5 parts, boiling water, 3 parts of Tengjiao oils, 2 parts of pericarpium zanthoxyli schinifolii grains, 4 parts of spices; The batching of described salted fish material bag comprises: starch 45, edible salt 46, pepper powder 5, papain 1.0.
Described Tengjiao oil originates from Hongya County, Ya'an, Sichuan Province as the local flavor raw material, and its fragrance is unique, and delicate fragrance is strong, gives the fragrant local flavor of product uniqueness.
Further, described sauerkraut bag and salted fish material bag weight ratio are 200:10.
Further, the preparation method of described bubble green vegetables, bubble ginger, pickled upturned chili is: first with fresh vegetable, ginger and hot millet salting zymolysis 6 months, reenter pickle jar and carry out secondary fermentation, fermentation time is February for the second time, and fermenting twice is sealing and fermenting.
Further, the sweat of described bubble green vegetables, bubble ginger and pickled upturned chili all independently carries out.
Further, in described salting zymolysis step, the ratio of fresh vegetable, ginger or hot millet and salt is: 100:15.
In described convenience type the Fish with Chinese Sauerkraut condiment, the preparation method of sauerkraut bag is with embodiment 1.
Although invention has been described with reference to a plurality of explanatory embodiment of the present invention here, but, should be appreciated that, those skilled in the art can design a lot of other modification and embodiments, and these are revised and within embodiment will drop on the disclosed principle scope and spirit of the application.
Claims (7)
1. convenience type the Fish with Chinese Sauerkraut condiment, be comprised of sauerkraut bag and salted fish material bag, it is characterized in that: the composition that described sauerkraut bag is counted by weight is: bubble green vegetables 100-120 part, bubble ginger 8-10 part, pickled upturned chili 10-15 part, garlic 5-7 part, edible vegetable oil 20-40 part, salt 10-12 part, white sugar 4-6 part, monosodium glutamate 4-7 part, maltodextrin 2-3 part, boiling water 4-5 part, Tengjiao oil 1-3 part, pericarpium zanthoxyli schinifolii grain 1-2 part, spices 3-4 part; The batching of described salted fish material bag comprises: starch 40-45 part, edible salt 42-46 part, pepper powder 3-5 part, papain 0.8-1.0 part.
2. convenience type the Fish with Chinese Sauerkraut condiment according to claim 1, it is characterized in that: described sauerkraut bag and salted fish material bag weight ratio are 200:10.
3. convenience type the Fish with Chinese Sauerkraut condiment according to claim 1, it is characterized in that: the preparation method of described bubble green vegetables, bubble ginger, pickled upturned chili is: first with fresh vegetable, ginger and hot millet salting zymolysis 6 months, reenter pickle jar and carry out secondary fermentation, fermentation time is the 1-2 month for the second time, and fermenting twice is sealing and fermenting.
4. convenience type the Fish with Chinese Sauerkraut condiment according to claim 3 is characterized in that: the sweat of described bubble green vegetables, bubble ginger and pickled upturned chili all independently carries out.
5. convenience type the Fish with Chinese Sauerkraut condiment according to claim 3, it is characterized in that: in described salting zymolysis step, the ratio of fresh vegetable, ginger or hot millet and salt is: 100:(10-15).
6. the preparation method of sauerkraut bag in the described convenience type the Fish with Chinese Sauerkraut of the arbitrary claim of claim 1-5 condiment is characterized in that: comprise the following steps:
During step 1 will be filled a prescription, 1/3 of edible vegetable oil amount adds in frying pan heating 4-6 minute, add successively bubble ginger, pickled upturned chili, garlic to stir-fry when oil temperature is 110-120 ℃, 8-12 minute disconnected the giving birth to that stir-fry at the temperature of 105-115 ℃ perfume (or spice), off the pot, get the first product;
Step 2 adds frying pan heating 6-8 minute with the vegetable oil of remaining 2/3 amount, adds the bubble green vegetables to stir-fry when oil temperature is 120-130 ℃, and the temperature that stir-fries is 105-115 ℃, and the second product stir-fried 25-35 minute to get;
Step 3 adds the first product of step 1 gained in the second product of step 2 gained, mix frying 4-6 minute at 105-115 ℃ of temperature, then add successively Tengjiao oil, pericarpium zanthoxyli schinifolii grain, spices, salt, white sugar, monosodium glutamate, stir-fried 5-8 minute at 105-115 ℃ of temperature, enter pot after at last maltodextrin being dissolved boiling water, stirred 2-3 minute and get final product.
7. the preparation method of sauerkraut bag in convenience type the Fish with Chinese Sauerkraut condiment according to claim 6, it is characterized in that: described frying pan is full automatic frying pan.
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Cited By (32)
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| CN103598562A (en) * | 2013-10-31 | 2014-02-26 | 赵明 | Pickled fish seasoning |
| CN103783458A (en) * | 2012-10-31 | 2014-05-14 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN104055054A (en) * | 2013-09-05 | 2014-09-24 | 四川自贡百味斋食品有限公司 | Pickled fish condiment and preparation method thereof |
| 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 |
| CN104323199A (en) * | 2014-10-15 | 2015-02-04 | 贵州李记食品有限公司 | Cooking material of boiled fish with pickled cabbage and chili |
| CN104323190A (en) * | 2014-10-15 | 2015-02-04 | 贵州李记食品有限公司 | Matsutake pickled sauerkraut beef and mutton spicy complete material |
| CN104336573A (en) * | 2014-10-15 | 2015-02-11 | 贵州李记食品有限公司 | Hericium erinaceus old jar fish with pickled Chinese cabbage and chili full spice |
| CN104366405A (en) * | 2014-10-28 | 2015-02-25 | 贵州李记食品有限公司 | Pickled Chinese cabbage stockpot seasoning |
| CN105166815A (en) * | 2015-07-22 | 2015-12-23 | 成都百味坊贸易有限公司 | Pickle pork chop soup seasoning and production technology thereof |
| CN105166817A (en) * | 2015-07-22 | 2015-12-23 | 成都百味坊贸易有限公司 | Chinese sauerkraut bone soup seasoning and production process thereof |
| CN105747178A (en) * | 2016-03-14 | 2016-07-13 | 四川道泉老坛酸菜股份有限公司 | Production method of pickled-vegetable-flavored seasoning packet |
| CN106036759A (en) * | 2016-06-16 | 2016-10-26 | 长沙市望城区姚记农业科技发展有限公司 | Formula for environment-friendly flavor enhancing and taste improving condiments for fish hot pots |
| CN106307434A (en) * | 2016-08-30 | 2017-01-11 | 四川省川南酿造有限公司 | Seasoning for boiled fish with pickled cabbages and chilies |
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| CN106418415A (en) * | 2016-09-29 | 2017-02-22 | 成都新繁食品有限公司 | Whole materials of boiled fish with pickled cabbages and chilies and preparation method thereof |
| 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 |
| CN107041540A (en) * | 2017-04-28 | 2017-08-15 | 成都汇馨贸易有限责任公司 | A kind of crisp bamboo shoot fish condiment of Chinese pepper and preparation method |
| CN107594430A (en) * | 2017-10-18 | 2018-01-19 | 芜湖市风蝉电竞文化传媒有限公司 | Sauerkraut bag secondary fermentation technology |
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| CN109123480A (en) * | 2018-09-13 | 2019-01-04 | 苏州市好得睐食品科技有限责任公司 | The Fish with Chinese Sauerkraut packet and preparation method thereof |
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| CN103783458A (en) * | 2012-10-31 | 2014-05-14 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN104055054A (en) * | 2013-09-05 | 2014-09-24 | 四川自贡百味斋食品有限公司 | Pickled fish condiment and preparation method thereof |
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| 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 |
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| CN104323199A (en) * | 2014-10-15 | 2015-02-04 | 贵州李记食品有限公司 | Cooking material of boiled fish with pickled cabbage and chili |
| CN104336573A (en) * | 2014-10-15 | 2015-02-11 | 贵州李记食品有限公司 | Hericium erinaceus old jar fish with pickled Chinese cabbage and chili full spice |
| CN104323190A (en) * | 2014-10-15 | 2015-02-04 | 贵州李记食品有限公司 | Matsutake pickled sauerkraut beef and mutton spicy complete material |
| CN104323190B (en) * | 2014-10-15 | 2016-06-15 | 贵州李记食品有限公司 | A kind of Tricholoma matsutake (lto et lmai) Singer spicy complete feed of sauerkraut beef and mutton |
| CN104323199B (en) * | 2014-10-15 | 2016-09-21 | 贵州李记食品有限公司 | A kind of the Fish with Chinese Sauerkraut bed material |
| CN104366405A (en) * | 2014-10-28 | 2015-02-25 | 贵州李记食品有限公司 | Pickled Chinese cabbage stockpot seasoning |
| CN104366405B (en) * | 2014-10-28 | 2016-03-30 | 贵州李记食品有限公司 | A kind of sauerkraut slaughterhouse seasoning matter |
| CN105166815A (en) * | 2015-07-22 | 2015-12-23 | 成都百味坊贸易有限公司 | Pickle pork chop soup seasoning and production technology thereof |
| CN105166817A (en) * | 2015-07-22 | 2015-12-23 | 成都百味坊贸易有限公司 | Chinese sauerkraut bone soup seasoning and production process thereof |
| CN105747178A (en) * | 2016-03-14 | 2016-07-13 | 四川道泉老坛酸菜股份有限公司 | Production method of pickled-vegetable-flavored seasoning packet |
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