Formula and preparation method of boiled fish seasoning

• Main Authors: WAN PENG, GUAN GUORU
• Format: Patent
• Language: Chinese; English
• Published: 30.11.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a formula and preparation method of a boiled fish seasoning. The formula comprises an oil material package and a dry material package according to a weight ratio of 10: 1. Theoil material package comprises, by weight, 35-50 parts of vegetable oil, 3 to 5 parts of minced ginger, 3 to 5 parts of minced garlic, 3 to 6 parts of spices, 15 to 35 parts of thick broad-bean sauce,8 to 15 parts of chili powder, 10 to 18 parts of Chinese prickly ash, 1 to 3 parts of a fermented glutinous rice juice, 2 to 3 parts of cooking wine, 1.5 to 3 parts of table salt, 1.5 to 3 parts of monosodium glutamate, 1.5 to 3 parts of light soy sauce and 3 to 5 parts of rock sugar. The dry material package comprises green onion and Capsicum frutescens according to a weight ratio of 3: 2. Through use of special spices, the product has a pure and strong taste, has effects of warming spleen and stomach for dispelling cold, promoting appetite and helping digestion, and regulating qi and relieving pain. Through combinat