CN107041539A - A kind of flavoring bag, fish flavor pack and the cooking methods of fish - Google Patents

Abstract

The present invention relates to a kind of flavoring bag, fish flavor pack and the cooking methods of fish, belong to field of food.The flavoring bag adds edible oil frying after major ingredient and auxiliary material mixing, adds water and boils and obtain.Major ingredient includes infused foods, bean cotyledon, spicy substance, rock sugar, spicy components and chicken cream, and auxiliary material includes yeast extract, vanilla, zingiber kawagoii, cloves, cassia bark, tsaoko, anise, fennel, pepper powder, old ginger, monosodium glutamate, ethylmaltol, precious and potassium sorbate with sweet and sour flavor.This flavoring bag unique flavor, aromatic flavour.Fish flavor pack includes above-mentioned flavoring bag and salted fish bag and siccative bag, and salted fish bag includes salt, starch, flour, egg white, papain, trypsase, purple perilla polyphenol, the tongue of sparrow and dry ferment, and siccative bag includes meat foam, dried flower and dry fruit.This fish flavor pack is with low cost, looks good, smell good and taste good, especially preferable to the flavor effect of fish.With the fish flavor pack cooking fish, while cooking time is shortened the flesh of fish can be kept delicate, and make fish tasty uniform.

Description

A kind of cooking method of seasoning bag, fish seasoning bag and fish

technical field

The invention relates to the field of food, and in particular to a seasoning pack, a fish seasoning pack and a fish cooking method.

Background technique

Fish is not only nutritious, but also delicious. The ancients said that "the taste of fish is the taste of all kinds of flavors, and after eating fish, all kinds of flavors are tasteless". When the ancestors created characters, they assigned the word "xian" to the "fish" department instead of the "meat" department, and regarded fish as the best "fresh". Therefore, fish has always been a favorite food for people. Fish is not only delicious, but also has a variety of health functions for the human body.

With the development of the economy and the improvement of people's living standards, people pay more and more attention to their own health. Fish is favored as an important nutritional food. However, there are many ways to cook fish at present, and it takes a lot of process and time to make fish dishes at home. Moreover, in the process of making fish, the main link that causes the prolongation of the process and time is the preparation of seasonings. On the one hand, due to the many seasonings required to make fish, it is difficult for ordinary families to prepare all the seasonings, and it is difficult to make authentic delicacies without seasonings; Fish seasoning also requires many years of experience. For inexperienced people, it is more difficult to make delicious fish by themselves.

Contents of the invention

One of the objectives of the present invention is to provide a seasoning bag with a unique flavor and strong fragrance.

The second object of the present invention is to provide a fish seasoning package comprising the above-mentioned seasoning package. The fish seasoning package is low in cost, complete in color, fragrance and flavor, and has a better seasoning effect on fish.

The third object of the present invention is to provide a fish cooking method, which can shorten the cooking time while keeping the fish tender, and make the fish taste evenly, with simple operation and less time-consuming.

The present invention solves its technical problem and adopts the following technical solutions to realize:

The invention proposes a seasoning package, which is obtained by mixing main ingredients and auxiliary ingredients, adding edible oil and frying to obtain stir-fry ingredients, and then adding water to the stir-fry ingredients and boiling.

Among them, the main ingredients include 10.2-24.2 parts by weight of soaked food, 25-31 parts by weight of watercress, 13.5-17.5 parts by weight of salt, 9.25-13.65 parts by weight of spicy substances, 4-6 parts by weight of rock sugar, 3.8 parts by weight. - 8.6 parts by weight of numb substances, 2-3.4 parts by weight of garlic and 1-1.8 parts by weight of chicken paste.

The auxiliary materials include 0.8-1.2 parts by weight of yeast extract, 0.2-0.56 parts by weight of vanilla, 0.16-0.36 parts by weight of three Nye, 0.08-0.2 parts by weight of cloves, 0.08-0.2 parts by weight of cinnamon bark, 0.1-0.26 parts by weight of Cao Guo, 0.03-0.09 parts by weight of star anise, 0.03-0.09 parts by weight of fennel, 0.2-0.4 parts by weight of pepper, 0.7-1.3 parts by weight of ginger, 0.8-2 parts by weight of monosodium glutamate, 0.05-0.09 parts by weight of ethyl maltol, 0.12-0.32 parts by weight of Yuxiangbao and 0.03-0.05 parts by weight of potassium sorbate.

The present invention also proposes a fish seasoning package, which includes the above-mentioned seasoning package, and also includes a salted fish package and a dry material package.

Wherein, salted fish bag comprises the salt of 2.5-3.5 weight part, the starch of 5-8 weight part, the flour of 2-4 weight part, the egg white of 2-4 weight part, the papain of 3-5 weight part, 1-2 Parts by weight of trypsin, 1-2 parts by weight of perilla polyphenols, 1.5-2.5 parts by weight of finch and 1-2 parts by weight of dry yeast.

The dry material package comprises 2-4 parts by weight of minced meat, 0.5-1.5 parts by weight of dried flowers and 2-5 parts by weight of dried fruit.

The present invention also proposes a fish cooking method, which includes the following steps: take the fish to be cooked, marinate it with the pickled fish bag in the above-mentioned fish seasoning bag, boil the seasoning bag with water, and then add the marinated fish and oxymetholone Base cellulose, add the minced meat in the dry material bag after cooking until it is half-ripe, cook until fully cooked, then add the dried fruit and dried flowers in the dry material bag.

The beneficial effects of the seasoning bag, fish seasoning bag and fish cooking method provided by the preferred embodiment of the present invention are: after the main ingredients and auxiliary materials are fried, they are also boiled with water to obtain the seasoning bag, which can make each seasoning raw material Flavors are well soluble in water and fully integrated. Secondly, part of the water-soluble volatile oil in the seasoning material can be dissolved in water, so as to retain more of the fragrance of the seasoning material on the basis of only frying. The soaked food in the seasoning pack can not only increase the acidic taste of the preparation to be prepared, and increase the appetite of the eater, but also, because the soaked food is rich in lactic acid bacteria, it is helpful for the eater to digest the food. Combining it with chicken paste can just balance the greasy feeling produced by chicken paste. In addition, the main ingredients also contain a large amount of numb and spicy substances, which can stimulate the taste of the eater, improve the fragrance and taste of the seasoning, and increase the appetite of consumers.

The dry ingredients package is set separately in the fish seasoning package, which can not only increase the fragrance of the finished fish, but also make it have a certain fragrance of flowers and dried fruits. Secondly, because dried flowers include a variety of flowers, processors can choose fish seasoning packets containing different dried flowers to cook fish according to different eating objects and festivals, so that the cooked fish can further enhance the eating atmosphere and improve the appetite of the eaters. At the same time, it also has the effect of regulating the mood of the eater.

Adding hydroxymethyl cellulose during the cooking process can increase the viscosity of the seasoning mixture, making the substances in the seasoning package more likely to adhere to the surface of the pickled fish, increasing the amount of adhesion, and prolonging the attachment time, so that part of it can adhere to the surface of the pickled fish The seasoning juice penetrates into the inner structure of the pickled fish in a short time. Secondly, it is also beneficial to enable the molecules of the seasoning juice in the seasoning mixture to effectively diffuse to various parts of the fish, so that the taste of the fish is even and moderate.

detailed description

In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Those who do not indicate the specific conditions in the examples are carried out according to the conventional conditions or the conditions suggested by the manufacturer. The reagents or instruments used were not indicated by the manufacturer, and they were all conventional products that could be purchased from the market.

The cooking method of the seasoning bag, the fish seasoning bag and the fish of the embodiment of the present invention will be described in detail below.

The seasoning package provided by the embodiment of the present invention is mainly obtained by mixing main ingredients and auxiliary ingredients, adding edible oil and frying to obtain stir-fry ingredients, and then adding water to the stir-fry ingredients and cooking.

Among them, the main ingredients can include 10.2-24.2 parts by weight of brewed food, 25-31 parts by weight of watercress, 13.5-17.5 parts by weight of salt, 9.25-13.65 parts by weight of spicy substances, 4-6 parts by weight of rock sugar, 3.8-8.6 parts by weight of numb substances, 2-3.4 parts by weight of garlic and 1-1.8 parts by weight of chicken paste.

Specifically, the above pickled food may include 2.6-4.6 parts by weight of pickled peppers, 2.6-4.6 parts by weight of pickled ginger and 5-15 parts by weight of pickled vegetables. The spicy substance may include, for example, 9-13 parts by weight of chili powder, 0.12-0.32 parts by weight of capsicum red and 0.13-0.33 parts by weight of capsicum essence. Numbing substances include, for example, 0.8-1.6 parts by weight of red peppercorns, 2-4 parts by weight of green peppercorns, and 1-3 parts by weight of pepper powder.

Chicken paste is made from fresh chicken and meat and bone extracts through steaming extraction, enzymatic hydrolysis and Maillard reaction. The substance has a mellow meaty aroma, a strong sensuality, and a long-lasting fragrance. However, because chicken paste contains more fatty substances, it is easy to affect the appetite of the eater after eating and reduce the amount of food intake. Therefore, the main ingredient of the seasoning package is also mixed with brewed food, which can not only increase the acidic taste of the product to be prepared, but also improve the appetite of the eater. In addition, because the brewed food is obtained by fermentation of fermented microorganisms, its flavor is unique. It is also rich in lactic acid bacteria, which helps in digestion. Therefore, combining it with chicken paste can just balance the greasy feeling produced by chicken paste. In addition, the main ingredients also contain a large amount of numb and spicy substances, which can stimulate the taste of the eater, improve the fragrance and taste of the seasoning, and increase the appetite of consumers.

As an option, the above-mentioned main ingredients may include, for example, 17.2 parts by weight of soaked food, 28 parts by weight of watercress, 15.5 parts by weight of salt, 11.45 parts by weight of spicy substances, 5 parts by weight of rock sugar, 6.2 parts by weight of sesame seeds. Flavor substance, the garlic of 2.7 parts by weight and the chicken paste of 1.4 parts by weight. Wherein, the pickled food may include 3.6 parts by weight of pickled peppers, 3.6 parts by weight of pickled ginger and 10 parts by weight of pickles. The spicy substance may include 11 parts by weight of chili powder, 0.22 parts by weight of capsanthin and 0.23 parts by weight of capsicum essence. The numb substances may include 1.2 parts by weight of red peppercorns, 3 parts by weight of green peppercorns and 2 parts by weight of pepper powder. Under this proportion, each substance in the main ingredient can best produce different flavors and fragrances, and play their respective roles without covering each other.

Excipients can include, for example, 0.8-1.2 parts by weight of yeast extract, 0.2-0.56 parts by weight of vanilla, 0.16-0.36 parts by weight of three Nye, 0.08-0.2 parts by weight of cloves, 0.08-0.2 parts by weight of cinnamon bark, 0.1-0.26 parts by weight of Tsoko by weight, star anise in 0.03-0.09 parts by weight, fennel in 0.03-0.09 parts by weight, pepper powder in 0.2-0.4 parts by weight, old ginger in 0.7-1.3 parts by weight, monosodium glutamate in 0.8-2 parts by weight, 0.05- 0.09 parts by weight of ethyl maltol, 0.12-0.32 parts by weight of Yuxiangbao and 0.03-0.05 parts by weight of potassium sorbate.

Among them, the yeast extract is a nutritional multifunctional umami flavor agent and flavor enhancer prepared by autolysis using baker's yeast, brewer's yeast, torula yeast, etc. as raw materials. Among them, taste nucleotides and glutathione can increase the flavor of food. It is worth noting that the yeast extract in this example can also be replaced by dry edible yeast or dry autolyzed yeast.

As a spice plant, vanilla contains aromatic volatile oil. Adding it to the seasoning bag can not only make the seasoning bag have the unique green grass fragrance of plants, but also the aromatic components contained in it have certain antioxidant properties, which can prolong the life of the seasoning bag. shelf life.

Three Nye is usually used in marinade. In this embodiment, adding it to the seasoning package can cooperate with brewed food, spicy substances and numb substances to play an appetizing effect.

As a dual-purpose substance for medicine and food, Tsaoguo tastes pungent and slightly bitter, and has a specific fragrance. Adding it to the seasoning bag in this embodiment can reduce the fishy smell of the substance to be seasoned, and make the seasoned food have a certain flavor. Dry dampness and invigorate the spleen and eliminate phlegm and block malaria.

As a sweet and umami flavor enhancer, ethyl maltol has a special fruit burnt aroma. Adding it to the seasoning package can significantly improve the flavor and sweetness of the seasoning on the one hand, for example, it can interact with the amino acids contained in the substance to be tempered, thereby increasing the fragrance of the substance to be tempered; on the other hand, Ethyl maltol has certain antibacterial and antiseptic properties, and can play a role in prolonging the storage period of the seasoning package together with the vanilla in this embodiment. However, it is worth noting that the amount of ethyl maltol mentioned above should not be too much, and must meet the indicators in "GB12487-2004".

Potassium sorbate is a commonly used food antiseptic and preservative. It belongs to unsaturated fatty acid. After eating, it can be absorbed by the body's metabolic system and quickly decomposed into carbon dioxide and water. Therefore, there is no residue in the body, and it is safe and non-toxic. Adding it to the seasoning bag of this embodiment can effectively inhibit the activity of mold, yeast and aerobic bacteria that may occur in the seasoning bag on the one hand, and secondly prevent botulism, staphylococcus and salmonella The growth and reproduction of harmful microorganisms can effectively prolong the storage time of the seasoning bag and the seasoned food, and can better maintain the original flavor of the seasoning bag and the seasoning. In addition, the seasoning pack also contains vanilla and other substances with certain antibacterial effects. Under the joint action of the above-mentioned antibacterial and fresh-keeping substances, the shelf life of the seasoning pack of this embodiment is significantly longer than that of ordinary seasoning packs.

As an option, the above auxiliary materials may include, for example, 1 part by weight of yeast extract, 0.38 parts by weight of vanilla, 0.26 parts by weight of three Nye, 0.14 parts by weight of cloves, 0.14 parts by weight of cinnamon, 0.18 parts by weight of grass fruit, The star anise of 0.06 weight portion, the fennel of 0.06 weight portion, the pepper powder of 0.3 weight portion, the old ginger of 1 weight portion, the monosodium glutamate of 1.4 weight portion, the ethyl maltol of 0.07 weight portion, the Yuxiangbao of 0.22 weight portion and 0.04 Potassium sorbate in parts by weight. Under this ratio, each substance in the auxiliary material can best produce different flavors and fragrances, and play their respective roles, and will not cover each other.

Because unprocessed meat products have a certain fishy smell, the commonly used methods for removing fishy smell are mostly carried out with alcohol-containing substances or vinegar. Although it can basically remove the fishy smell, it often affects the tissue structure of the meat because of its chemical components, making the meat old or stiff. In this embodiment, by adding 0.6-0.8 parts by weight of perilla flavonoids and 0.2-0.3 parts by weight of bay leaf essential oil in the auxiliary materials, on the one hand, the two substances in the above ratio can achieve a good smell removal effect; It can prevent the oxidation of the oil contained in the seasoning package; thirdly, the bay leaf essential oil therein also has a certain stomach-invigorating effect, which can relieve the stimulating effect of spicy substances on the stomach of the eater.

During the processing of the seasoning package, the edible oil may include, for example, 9-13 parts by weight of lard and 20-26 parts by weight of salad oil. Because most of the seasonings are meat, in order to reduce animal fat, the edible oil in this embodiment is preferably vegetable edible oil.

Existing seasoning packs usually only stir-fry the contained seasoning raw materials after mixing, and its purpose is in order to reduce the moisture in the seasoning pack, avoid breeding bacteria, make the seasoning pack go bad. But only frying, often in the frying process, the fragrance of the seasoning raw materials is released, and gradually volatilizes in the air, the remaining fragrance is not much, and the taste that each raw material has can not be well fused. Therefore, in this embodiment, after frying, water is added to the frying material and boiled to obtain the seasoning packet. After boiling with water, the taste of each seasoning raw material can be well dissolved in water and fully integrated. And because the fragrance that seasoning raw material has is usually provided by substances such as volatile oil, some volatile oil is soluble in water, so the boiling process can also retain the fragrance that part of seasoning raw material has on the basis of only frying. Considering that the storage period of the seasoning bag obtained cannot be too short, as an option, the weight ratio of the above-mentioned stir-frying material and water can be 1:1.2-1.5, and the water content in the seasoning bag after cooking is preferably lower than 5%. Under this condition, combined with some substances with antibacterial or bactericidal effects contained in the seasoning package itself, the seasoning package can effectively prevent the growth of bacteria and maintain a long shelf life.

Further, this embodiment also provides a fish seasoning package, which includes salted fish package and dry ingredients package in addition to the above-mentioned seasoning package.

Among them, the purpose of the salted fish bag is to remove the fishy smell before processing the fish, and to make the internal meat have a certain taste. As an option, the above salted fish package may include, for example, 2.5-3.5 parts by weight of salt, 5-8 parts by weight of starch, 2-4 parts by weight of flour, 2-4 parts by weight of egg white, 3-5 parts by weight of Papain, 1-2 parts by weight of trypsin, 1-2 parts by weight of perilla polyphenols, 1.5-2.5 parts by weight of quebra and 1-2 parts by weight of dry yeast.

Adding egg white can make the fish meat more tender. Adding papain and trypsin can fully decompose the protein contained in the fish, so as to facilitate the body's absorption. Perilla polyphenols and sparrow tongue both have a certain deodorizing effect, and the combination of the two can also have a good degreasing and degreasing effect.

In order to better meet the preferences of modern consumers, more dry ingredients are provided in this embodiment than in the current common fish seasoning packets. As an option, the dry package may include, for example, 2-4 parts by weight of minced meat, 0.5-1.5 parts by weight of dried flowers and 2-5 parts by weight of dried fruit. Wherein, the dried flowers can include at least one of dried osmanthus, dried roses, dried lavender, dried lilies, and dried carnations, and the dried fruits can include pecans, cashew nuts, pistachios, macadamia nuts, almonds, hazelnuts, sunflower seeds, peanuts, At least one type of pea.

By setting the dry material package, not only the aroma of the finished fish can be added, but also a certain flower aroma and dried fruit aroma can be added. Secondly, because dried flowers include a rich variety of flowers, processors can choose fish seasoning packets containing different dried flowers and dried fruits to cook fish according to different eating objects and festivals, so that the cooked fish can further enhance the eating atmosphere and improve the appetite of eaters. Appetite, but also play a role in regulating the mood of the eater.

During specific cooking, the following steps may be included: taking the fish to be cooked, and marinating it with the above-mentioned salted fish package to obtain the salted fish. Boil the seasoning bag with water to obtain a seasoning mixture, then add marinated salted fish and hydroxymethyl cellulose to the seasoning mixture, cook until it is half-cooked, add the minced meat in the dry material bag, and then cook until fully cooked, Then add the dried flowers and fruits from the dry ingredients packet.

Adding hydroxymethyl cellulose can increase the viscosity of the seasoning mixture, making it easier for the substances in the seasoning package to adhere to the surface of the pickled fish, increasing the amount of adhesion and prolonging the attachment time, so that part of the seasoning juice attached to the surface of the pickled fish Penetrates into the inner structure of pickled fish in a short time. In addition, cooking is carried out under heating conditions, so by adding hydroxymethyl cellulose to the seasoning mixture, the seasoning juice molecules in the seasoning mixture can be further effectively diffused to various parts of the fish, so that the fish tastes uniform and moderate, and more The normal method of cooking fish shortens the cooking time.

In order to make the effect of hydroxymethyl cellulose better, in this embodiment, it is preferred to add the marinated salted fish into the seasoning mixture and cook for 0.5-1 min before adding hydroxymethyl cellulose. As an option, the weight ratio of hydroxymethyl cellulose to the seasoning package may be 0.02-0.04:100, for example.

It is worth noting that in this cooking method, all the substances in the dry material package can also be added to the cooking product during the cooking process. Moreover, the substances and proportions contained in the seasoning packs and fish seasoning packs in the embodiments of the present invention are not limited to the above-mentioned ranges, and processors can also add other substances according to different requirements. In addition, the above cooking process can also be properly adjusted according to actual conditions.

The characteristics and performance of the present invention will be described in further detail below in conjunction with the examples.

Example 1

With the pickled pepper of 2.6 parts by weight, the pickled ginger of 2.6 parts by weight, the pickle of 5 parts by weight, the watercress of 25 parts by weight, the salt of 13.5 parts by weight, the chili powder of 9 parts by weight, the capsicum red of 0.12 parts by weight, the capsicum red of 0.13 parts by weight The capsicum essence of 4 parts by weight, the rock sugar of 4 parts by weight, the red prickly ash grain of 0.8 part by weight, the prickly ash powder of 1 part by weight of the green peppercorn of 2 parts by weight, the garlic of 2 parts by weight and the chicken paste of 1 part by weight are used as main ingredients. 0.8 parts by weight of yeast extract, 0.2 parts by weight of vanilla, 0.16 parts by weight of three Nye, 0.08 parts by weight of cloves, 0.08 parts by weight of cinnamon, 0.1 parts by weight of grass fruit, 0.03 parts by weight of star anise, 0.03 parts by weight of Anise, 0.2 parts by weight of pepper powder, 0.7 parts by weight of old ginger, 0.8 parts by weight of monosodium glutamate, 0.05 parts by weight of ethyl maltol, 0.12 parts by weight of Yuxiangbao and 0.03 parts by weight of potassium sorbate as auxiliary materials.

Mix the above-mentioned main ingredients and auxiliary ingredients, then add 9 parts by weight of lard and 20 parts by weight of salad oil for frying to obtain stir-fried ingredients. Then add water to the stir-fried material according to the weight ratio of 1:1.2, boil until the water content is 4.5%, and obtain the seasoning packet.

Example 2

With the pickled pepper of 4.6 parts by weight, the pickled ginger of 4.6 parts by weight, the pickle of 15 parts by weight, the watercress of 31 parts by weight, the salt of 17.5 parts by weight, the chili powder of 13 parts by weight, the capsicum red of 0.32 parts by weight, the capsicum red of 0.33 parts by weight The capsicum extract of 6 parts by weight, the rock sugar of 6 parts by weight, the red pepper grain of 1.6 parts by weight, the peppercorn of green peppercorn of 4 parts by weight and the pepper powder of 3 parts by weight, the garlic of 3.4 parts by weight and the chicken paste of 1.8 parts by weight are used as main ingredients. 1.2 parts by weight of dry edible yeast, 0.56 parts by weight of vanilla, 0.36 parts by weight of three Nye, 0.2 parts by weight of cloves, 0.2 parts by weight of cinnamon, 0.26 parts by weight of grass fruit, 0.09 parts by weight of star anise, 0.09 parts by weight of Fennel, 0.4 parts by weight of pepper powder, 1.3 parts by weight of old ginger, 2 parts by weight of monosodium glutamate, 0.09 parts by weight of ethyl maltol, 0.32 parts by weight of Yuxiangbao, 0.05 parts by weight of potassium sorbate, 0.6 parts by weight of Perilla flavonoids and 0.2 parts by weight of bay leaf essential oil are used as auxiliary materials.

Mix the above-mentioned main ingredients and auxiliary ingredients, then add 13 parts by weight of lard and 26 parts by weight of salad oil for frying to obtain stir-fried ingredients. Water is then added to the stir-fried material according to the weight ratio of 1:1.5, and boiled until the water content is 3%, so as to obtain the seasoning packet.

Example 3

The pickled pepper of 3.6 parts by weight, the pickled ginger of 3.6 parts by weight, the pickle of 10 parts by weight, the watercress of 28 parts by weight, the salt of 15.5 parts by weight, the chili powder of 11 parts by weight, the capsicum red of 0.22 parts by weight, the capsicum red of 0.23 parts by weight The capsicum extract of 5 parts by weight, the rock sugar of 5 parts by weight, the red pepper grain of 1.2 parts by weight, the peppercorn of green peppercorn of 3 parts by weight and the pepper powder of 2 parts by weight, the garlic of 2.7 parts by weight and the chicken paste of 1.4 parts by weight are used as main ingredients. 1 weight part of dry autolyzed yeast, 0.38 weight part of vanilla, 0.26 weight part of three Nye, 0.14 weight part of clove, 0.14 weight part of cinnamon, 0.18 weight part of grass fruit, 0.06 weight part of star anise, 0.06 weight part fennel, 0.3 parts by weight of pepper powder, 1 part by weight of ginger, 1.4 parts by weight of monosodium glutamate, 0.07 parts by weight of ethyl maltol, 0.22 parts by weight of Yuxiangbao, 0.04 parts by weight of potassium sorbate, 0.8 parts by weight of Part of perilla flavonoids and 0.3 parts by weight of bay leaf essential oil are used as auxiliary materials.

Mix the above-mentioned main ingredients and auxiliary ingredients, then add 11 parts by weight of lard and 23 parts by weight of salad oil for frying to obtain stir-fried ingredients. Water is then added to the stir-fried material according to the weight ratio of 1:1.35, and boiled until the water content is 2%, so as to obtain the seasoning packet.

Example 4

The pickled pepper of 3.6 parts by weight, the pickled ginger of 3.6 parts by weight, the pickle of 10 parts by weight, the watercress of 28 parts by weight, the salt of 15.5 parts by weight, the chili powder of 11 parts by weight, the capsicum red of 0.22 parts by weight, the capsicum red of 0.23 parts by weight The capsicum extract of 5 parts by weight, the rock sugar of 5 parts by weight, the red pepper grain of 1.2 parts by weight, the peppercorn of green peppercorn of 3 parts by weight and the pepper powder of 2 parts by weight, the garlic of 2.7 parts by weight and the chicken paste of 1.4 parts by weight are used as main ingredients. The yeast extract of 1 weight part, the vanilla of 0.38 weight part, the three Nye of 0.26 weight part, the clove of 0.14 weight part, the cassia bark of 0.14 weight part, the grass fruit of 0.18 weight part, the star anise of 0.06 weight part, 0.06 weight part fennel, 0.3 parts by weight of pepper powder, 1 part by weight of ginger, 1.4 parts by weight of monosodium glutamate, 0.07 parts by weight of ethyl maltol, 0.22 parts by weight of Yuxiangbao, 0.04 parts by weight of potassium sorbate, 0.7 parts by weight of Part of perilla flavonoids and 0.25 parts by weight of bay leaf essential oil are used as auxiliary materials.

Mix the above-mentioned main ingredients and auxiliary ingredients, then add 11 parts by weight of lard and 23 parts by weight of salad oil for frying to obtain stir-fried ingredients. Water is then added to the stir-fried material according to the weight ratio of 1:1.35, and boiled until the water content is 1%, so as to obtain the seasoning packet.

Example 5

The fish seasoning package provided in this embodiment includes a salted fish package, a dry material package and any one of the seasoning packages in Examples 1-4. Wherein, salted fish package comprises the salt of 2.5 parts by weight, the starch of 5 parts by weight, the flour of 2 parts by weight, the egg white of 2 parts by weight, the papain of 3 parts by weight, the trypsin of 1 part by weight, the perilla of 1 part by weight polyphenols, 1.5 parts by weight of fennel and 1 part by weight of dry yeast. The dry material package comprises 2 parts by weight of minced meat, 0.5 parts by weight of dried sweet-scented osmanthus and 2 parts by weight of pecans.

Example 6

The fish seasoning package provided in this embodiment includes a salted fish package, a dry material package and any one of the seasoning packages in Examples 1-4. Wherein, salted fish bag comprises the salt of 3.5 parts by weight, the starch of 8 parts by weight, the flour of 4 parts by weight, the egg white of 4 parts by weight, the papain of 5 parts by weight, the trypsin of 2 parts by weight, the perilla of 2 parts by weight polyphenols, 2.5 parts by weight of fennel and 2 parts by weight of dry yeast. The dry material package includes 4 parts by weight of minced meat, 1.5 parts by weight of a mixture of dried roses and dried lavender, and 5 parts by weight of a mixture of cashew nuts, pistachios and macadamia nuts.

Example 7

The fish seasoning package provided in this embodiment includes a salted fish package, a dry material package and any one of the seasoning packages in Examples 1-4. Wherein, salted fish bag comprises the salt of 3 parts by weight, the starch of 6.5 parts by weight, the flour of 3 parts by weight, the egg white of 3 parts by weight, the papain of 4 parts by weight, the trypsin of 1.5 parts by weight, the perilla of 1.5 parts by weight polyphenols, 2 parts by weight of fennel and 1.5 parts by weight of dry yeast. The dry package includes 3 parts by weight of minced meat, 1 part by weight of a mixture of dried lilies and dried carnations, and 3.5 parts by weight of a mixture of almonds, hazelnuts, sunflower seeds, peanuts and peas.

Example 8

Get the fish to be cooked, marinate with the package of salted fish in any one of fish seasoning package in embodiment 5-7, obtain salted fish. Boil the seasoning bag in the above-mentioned fish seasoning bag with water to obtain a seasoning mixture, then add marinated salted fish to the seasoning mixture, cook for 0.5min, then add hydroxymethylcellulose, and cook until the fish is eight mature Add the minced meat from the dry ingredients packet and cook until fully cooked, then add the dried fruit and flowers. Wherein, the weight ratio of hydroxymethyl cellulose and seasoning bag is 0.02:100.

Example 9

Get the fish to be cooked, marinate with the package of salted fish in any one of fish seasoning package in embodiment 5-7, obtain salted fish. Boil the seasoning bag in the above-mentioned fish seasoning bag with water to obtain a seasoning mixture, then add marinated salted fish to the seasoning mixture, cook for 1 minute, then add hydroxymethyl cellulose, cook until the fish is eight mature, then add Dried ingredients package, then cook until fully cooked. Wherein, the weight ratio of hydroxymethyl cellulose and seasoning bag is 0.04:100.

Example 10

Get the fish to be cooked, marinate with the package of salted fish in any one of fish seasoning package in embodiment 5-7, obtain salted fish. Boil the seasoning bag in the above-mentioned fish seasoning bag with water to obtain a seasoning mixture, then add marinated salted fish to the seasoning mixture, cook for 7.5 minutes, then add hydroxymethyl cellulose, and cook until the fish is fully cooked Add the dry packet to the surface of the finished fish. Wherein, the weight ratio of hydroxymethyl cellulose and seasoning bag is 0.03:100.

Comparative example 1

Implement above-mentioned embodiment 8-10 repeatedly, obtain enough cooked fish finished products. The cooked fish finished products obtained in Examples 8-10 are used as Test Examples 1-3. The finished fish cooked according to the common commercially available fish seasoning package was used as the control group. 100 people were randomly surveyed in each of the five cities of Xi'an, Zhengzhou, Shenyang, Jinan and Chengdu, among which 30% were aged 18-25, 40% were aged 26-40, and 40% were aged 41-60. Accounted for 20%, 61-80 years old accounted for 10%, the evaluators conducted sensory evaluation on the fish products of test examples 1-3 and the control group, the scoring criteria are as described in Table 1, and the evaluation results are shown in Table 2.

Table 1 Sensory evaluation form

Table 2 Sensory evaluation results of cooking fish

Test example 1 Test example 2 Test example 3 control group fragrance 33 33 32 25 taste 33 33 32 26 fleshy structure 28 28 28 25 total score 94 94 92 76

As can be seen from Table 2, test examples 1-3 are all more popular with the public than the fragrance, taste and meat structure of the finished fish products obtained by test examples 1-3 respectively, illustrating that the seasoning package in the embodiment of the invention cooperates with pickled fish package and dried fish. The material bag does have better fragrance and flavor, and it is easier to attach to the surface of the fish to be cooked during the cooking process, which not only is more convenient and evenly flavored, but also makes the meat of the finished fish even and tender. Comparing Test Example 1-3, it can be found that Test Example 1-2 has a slightly better fragrance and taste than the finished fish product of Test Example 3. The reason is that the dry material bag in Test Example 1-2 is added during cooking instead of cooking. Then it is all added to the surface of the finished fish, so that the fragrance and taste of flowers and dried fruits can penetrate into the inside of the fish during the cooking process, further improving the fragrance and taste of the finished fish.

To sum up, the seasoning package of the embodiment of the present invention has unique flavor and strong fragrance. The fish seasoning package comprising the above-mentioned seasoning package is low in cost, complete in color, fragrance and taste, and has a better seasoning effect on fish especially. Moreover, the cooking method of this embodiment can shorten the cooking time while keeping the fish tender, and make the fish taste evenly, with simple operation and less time-consuming.

The embodiments described above are some, not all, embodiments of the present invention. The detailed description of the embodiments of the invention is not intended to limit the scope of the claimed invention but to represent only selected embodiments of the invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

Claims (10)

1. a kind of flavoring bag, it is characterised in that add edible oil frying after major ingredient and auxiliary material mixing, cooked, then Added water again into described cook and boil and obtain；

The major ingredient includes the infused foods, the bean cotyledon of 25-31 parts by weight, 13.5-17.5 parts by weight of 10.2-24.2 parts by weight Salt, the spicy substance of 9.25-13.65 parts by weight, the rock sugar of 4-6 parts by weight, the spicy components of 3.8-8.6 parts by weight, 2-3.4 weights Measure the garlic of part and the chicken cream of 1-1.8 parts by weight；

Yeast extract of the auxiliary material including 0.8-1.2 parts by weight, the vanilla of 0.2-0.56 parts by weight, 0.16-0.36 weight The zingiber kawagoii of part, the cloves of 0.08-0.2 parts by weight, the cassia bark of 0.08-0.2 parts by weight, the tsaoko of 0.1-0.26 parts by weight, 0.03- The anises of 0.09 parts by weight, the fennel of 0.03-0.09 parts by weight, the pepper powder of 0.2-0.4 parts by weight, 0.7-1.3 parts by weight Old ginger, the monosodium glutamate of 0.8-2 parts by weight, the ethylmaltol of 0.05-0.09 parts by weight, 0.12-0.32 parts by weight with sweet and sour flavor precious and The potassium sorbate of 0.03-0.05 parts by weight.

2. flavoring bag according to claim 1, it is characterised in that the auxiliary material also includes the purple of 0.6-0.8 parts by weight The bay leaf essential oil of Soviet Union's flavones and 0.2-0.3 parts by weight.

3. flavoring bag according to claim 1, it is characterised in that the infused foods include 2.6-4.6 parts by weight Bubble green pepper, the bubble ginger of 2.6-4.6 parts by weight and the pickles of 5-15 parts by weight；

The spicy substance includes chilli powder, the capsanthin of 0.12-0.32 parts by weight and the 0.13-0.33 weight of 9-13 parts by weight The chilli extract of part；

The spicy components include the pericarpium zanthoxyli bungeani grain of 0.8-1.6 parts by weight, the pericarpium zanthoxyli schinifolii grain of 2-4 parts by weight and 1-3 parts by weight Zanthoxylum powder.

4. flavoring bag according to claim 1, it is characterised in that described cook with the weight ratio of water is 1:1.2-1.5.

5. a kind of fish flavor pack, it is characterised in that including flavoring bag as claimed in claim 1, in addition to salted fish bag and dry Material bag；

Salt of the salted fish bag including 2.5-3.5 parts by weight, the starch of 5-8 parts by weight, the flour of 2-4 parts by weight, 2-4 parts by weight Egg white, the papain of 3-5 parts by weight, the trypsase of 1-2 parts by weight, purple perilla polyphenol, the 1.5-2.5 of 1-2 parts by weight The tongue of sparrow and 1-2 parts by weight dry ferments of parts by weight；

The siccative bag includes the dry fruit of the meat foam, the dried flower of 0.5-1.5 parts by weight and 2-5 parts by weight of 2-4 parts by weight.

6. fish flavor pack according to claim 5, it is characterised in that the dried flower includes dried sweet-scented osmanthus, dry rose, dry smoked At least one of clothing grass, dried lily, dry carnation.

7. fish flavor pack according to claim 5, it is characterised in that the dry fruit include green fruit, cashew nut, American pistachios, At least one of macadamia, almond, fibert, sunflower seeds, peanut, pea.

8. a kind of cooking methods of fish, it is characterised in that comprise the following steps：Fish to be cooked is taken, with as claimed in claim 5 Fish flavor pack in the salted fish bag pickle, the flavoring bag is added water and boiled, then add pickle after the fish and Hydroxymethyl cellulose, is cooked to the medium well rear meat foam added in the siccative bag, culinary art is added described dry to well done The dry fruit and the dried flower in material bag.

9. the cooking methods of fish according to claim 8, it is characterised in that after the flavoring bag and water boil, are added The hydroxymethyl cellulose is added after the fish 0.5-1min after pickling.

10. the cooking methods of fish according to claim 8, it is characterised in that the hydroxymethyl cellulose and the seasoning The weight ratio of material bag is 0.02-0.04:100.