CN101124974B - Method for preparing flavoring juice - Google Patents
Method for preparing flavoring juice Download PDFInfo
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- CN101124974B CN101124974B CN2007100171556A CN200710017155A CN101124974B CN 101124974 B CN101124974 B CN 101124974B CN 2007100171556 A CN2007100171556 A CN 2007100171556A CN 200710017155 A CN200710017155 A CN 200710017155A CN 101124974 B CN101124974 B CN 101124974B
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Abstract
The present invention relates to a preparing method for the seasoning matter juice. First, the brewing sauce, the brewing rice wine, the salt, the aminaria extract and the sea fish extract are mixed, and then the white granulated sugar, the monosodium glutamate, the flavour development nucleotide two natrium, the potassium sorbate and the flavoring substance are respectively filled with proper purified water for dissolution to be added into the mixer for straining. The applicable scope for the finished product comprises the seasoning, cold mixing dish, seafood cooking, fish juice braising, stuffing material brewaging, green mustard preparing, Japanese dish and Korean dish, etc.
Description
Technical field
The present invention relates to a kind of preparation method of flavoring juice.
Background technology
Flavoring juice mainly is meant the flavouring that is used to help the various meats of food.Existing flavoring juice roughly can be divided into Chinese style local flavor or Western-style local flavor two big classes, and kind has reached tens of kinds, mainly contain sweet soy, chilli bean sauce, sauce flavor flavoring juice, ginger flavor flavoring juice, barbecue with flavoring juice, chafing dish with flavoring juice etc.The main effect of existing flavoring juice is to draw the delicate flavour of meat itself or cover the former flavoursome of the not so good meat of quality, does not possess sea food flavor, can not satisfy the dietary requirements that the consumer improves day by day.
Summary of the invention
The present invention aims to provide a kind of preparation method of flavoring juice, in order to overcome above-mentioned existing like product preparation method's deficiency.Technical problem to be solved is to improve the nutrition of prepared flavoring juice; Improve its mouthfeel, make it have outstanding sea food flavor especially.
In order to solve the problems of the technologies described above, the present invention has adopted following technical scheme:
A kind of preparation method of flavoring juice is characterized in that: it may further comprise the steps:
1), the preparation extract: its components by weight percent is: the 50-80% that makes soy sauce, brewed rice wine 10%～30%, pure water 5-20% mixes;
2), the preparation Thallus Laminariae (Thallus Eckloniae) extract: select the light dried kelp chopping of high-quality for use, add 10～20 times of weight the 1st) in the step gained extract, soaked 15-50 minute, be heated to 100 ℃ and boil and carry 30-60 minute, filtration, filtrate is Thallus Laminariae (Thallus Eckloniae) extract;
3), preparation ocean fish extract: with ocean fish flower sheet add 10～20 times of weight the 1st) in the step gained extract, soaked 15-50 minute, be heated to 100 ℃ and boil and carry 30-60 minute, filtration, filtrate is the ocean fish extract;
4), the preparation major constituent: according to the following weight ratio will make soy sauce, brewed rice wine, salt, Thallus Laminariae (Thallus Eckloniae) extract, ocean fish extract mix evenly, is major constituent,
Make soy sauce 50%～80%, brewed rice wine 10%～30%, salt 8%～15%, Thallus Laminariae (Thallus Eckloniae) extract 1%～3%, ocean fish extract 1%～3%;
5), prepare accessory constituent respectively:
White granulated sugar solution: the white granulated sugar of major constituent weight 2%-5% adds the pure water that just can make the white granulated sugar dissolving, makes dissolving;
Monosodium glutamate solution: the sodium glutamate of major constituent weight 1%-2% adds the pure water that just can make the sodium glutamate dissolving, makes dissolving;
Flavour nucleotide two sodium solutions: the flavour nucleotide disodium of major constituent weight 0.1%-0.2% adds the pure water that just can make the dissolving of flavour nucleotide disodium, makes dissolving;
Potassium sorbate solution: the potassium sorbate of major constituent weight 0.5%-1.0% adds the pure water that just can make the potassium sorbate dissolving, makes dissolving;
Flavorant solution: the flavorant of major constituent weight 0.05%-0.1% adds the pure water that just can make the flavorant dissolving, makes dissolving;
6), the preparation finished product: with the 5th) step gained accessory constituent joins the 4th respectively) in the step gained major constituent, smart filter, filtrate is finished product.
Good effect of the present invention is, (1), on the product mouthfeel has distinctive Japanese sea food flavor, and delicate flavour is lighter, unique.(2), product is rich in natural inosinicacid, amino acid, from product nutrition, is rich in the necessary nutritional labelings of human body such as 20 seed amino acids, vitamin D, natural iodine, zinc.(3), on product technology, production technology provided by the invention is fairly simple, production cost is lower, can protect nutrient composition in raw materials and active ingredient not to suffer a loss more fully.(4), the ocean fish extract prepares used ocean fish flower sheet and is the fillet through boiling, smoking, finished product does not have fishy smell.(5), the scope of application comprise seasoning matter, cold and dressed with sauce dish, cook seafood,, Japanese cuisine peppery, Korea S's cooking for Steamed fish juice, modulation filling material, the blue or green mustard of allotment.
The specific embodiment
Further specify the present invention below in conjunction with specific embodiment.
Ocean fish flower sheet prepares example one
1, living cutting: head, fish-skin and the internal organ of removing ocean fish (stripped tuna, cod etc.).Cut the back with kitchen knife, be cut into three.What the fish body was bigger cuts its belly and back again, is divided into into five.
2, in the display cage: with the tangent plane of the ocean fish that cuts down, be arranged in as in the goods cage that boils.
3, boil: put into the hot water about 80 ℃, temperature is increased to boiled about 95 ℃ 75 minutes, put cold after having boiled.
4, remove bone: the ocean fish of boiling is carefully removed bone.
5, dewater and dry: light wide leaf trees head (toothed oak tree, Serrata tree) with the smoke curing of its generation 30 minutes to 60 minutes.
6, dig into colored sheet.
Ocean fish flower sheet prepares example two
Wherein the 3rd step boiled: put into the hot water about 75 ℃, temperature is increased to boiled about 92 ℃ 90 minutes, put cold after having boiled.Other prepares example one with ocean fish flower sheet.
Ocean fish flower sheet prepares example three
Wherein the 3rd step boiled: put into the hot water about 85 ℃, temperature is increased to boiled about 97 ℃ 60 minutes, put cold after having boiled.Other prepares example one with ocean fish flower sheet.
Flavoring juice prepares example one
1), the preparation extract: its components by weight percent is: make soy sauce 70%, brewed rice wine 20%, pure water 10% mixes;
2), the preparation Thallus Laminariae (Thallus Eckloniae) extract: select the light dried kelp chopping of high-quality for use, add 15 times of weight the 1st) in the step gained extract, soaked 30 minutes, be heated to 100 ℃ and boil and carry 45 minutes, filtration, filtrate is Thallus Laminariae (Thallus Eckloniae) extract;
3), preparation ocean fish extract: with ocean fish flower sheet add 15 times of weight the 1st) in the step gained extract, soaked 30 minutes, be heated to 100 ℃ and boil and carry 45 minutes, filtration, filtrate is the ocean fish extract;
4), the preparation major constituent: according to the following weight ratio will make soy sauce, brewed rice wine, salt, Thallus Laminariae (Thallus Eckloniae) extract, ocean fish extract mix evenly, is major constituent,
Make soy sauce 70%, brewed rice wine 15%, salt 10%, Thallus Laminariae (Thallus Eckloniae) extract 2.5%, ocean fish extract 2.5%;
5), prepare accessory constituent respectively:
White granulated sugar solution: the white granulated sugar of major constituent weight 3.5% adds the pure water that just can make the white granulated sugar dissolving, makes dissolving;
Monosodium glutamate solution: the sodium glutamate of major constituent weight 1.5% adds the pure water that just can make the sodium glutamate dissolving, makes dissolving;
Flavour nucleotide two sodium solutions: the flavour nucleotide disodium of major constituent weight 0.15% adds the pure water that just can make the dissolving of flavour nucleotide disodium, makes dissolving;
Potassium sorbate solution: the potassium sorbate of major constituent weight 0.75% adds the pure water that just can make the potassium sorbate dissolving, makes dissolving;
Flavorant solution: the flavorant of major constituent weight 0.08% adds the pure water that just can make the flavorant dissolving, makes dissolving; Described flavorant is an ethyl maltol;
6), the preparation finished product: with the 5th) step gained accessory constituent joins the 4th respectively) in the step gained major constituent, smart filter, filtrate is finished product.
Wherein said brewed rice wine is a glutinous rice wine, and alcoholic strength is 12 °.
Flavoring juice prepares example two
1), the preparation extract: its components by weight percent is: make soy sauce (high-salt dilute, amino acid nitrogen content 〉=0.8g/100ml) 50%, brewed rice wine 30%, pure water 20% mixes;
2), the preparation Thallus Laminariae (Thallus Eckloniae) extract: select the light dried kelp chopping of high-quality for use, add 10 times of weight the 1st) in the step gained extract, soaked 50 minutes, be heated to 100 ℃ and boil and carry 30 minutes, filtration, filtrate is Thallus Laminariae (Thallus Eckloniae) extract;
3), preparation ocean fish extract: with ocean fish flower sheet add 10 times of weight the 1st) in the step gained extract, soaked 50 minutes, be heated to 100 ℃ and boil and carry 30 minutes, filtration, filtrate is the ocean fish extract;
4), the preparation major constituent: according to the following weight ratio will make soy sauce, brewed rice wine, salt, Thallus Laminariae (Thallus Eckloniae) extract, ocean fish extract mix evenly, is major constituent,
(high-salt dilute, amino acid nitrogen content 〉=0.8g/100ml) 51%, brewed rice wine 30%, salt 15%, Thallus Laminariae (Thallus Eckloniae) extract 3%, ocean fish extract 1% make soy sauce;
5), prepare accessory constituent respectively:
White granulated sugar solution: the white granulated sugar of major constituent weight 2% adds the pure water that just can make the white granulated sugar dissolving, makes dissolving;
Monosodium glutamate solution: the sodium glutamate of major constituent weight 2% adds the pure water that just can make the sodium glutamate dissolving, makes dissolving;
Flavour nucleotide two sodium solutions: the flavour nucleotide disodium of major constituent weight 0.1% adds the pure water that just can make the dissolving of flavour nucleotide disodium, makes dissolving;
Potassium sorbate solution: the potassium sorbate of major constituent weight 1.0% adds the pure water that just can make the potassium sorbate dissolving, makes dissolving;
Flavorant solution: the flavorant of major constituent weight 0.05% adds the pure water that just can make the flavorant dissolving, makes dissolving; Described flavorant is a mushroom spices;
6), the preparation finished product: with the 5th) step gained accessory constituent joins the 4th respectively) in the step gained major constituent, smart filter, filtrate is finished product.
Wherein said brewed rice wine is the flavor quinoline, and alcoholic strength is 10 °.
Flavoring juice prepares example three
1), the preparation extract: its components by weight percent is: make soy sauce 80%, brewed rice wine 10%, pure water 10% mixes;
2), the preparation Thallus Laminariae (Thallus Eckloniae) extract: select the light dried kelp chopping of high-quality for use, add 20 times of weight the 1st) in the step gained extract, soaked 15 minutes, be heated to 100 ℃ and boil and carry 60 minutes, filtration, filtrate is Thallus Laminariae (Thallus Eckloniae) extract;
3), preparation ocean fish extract: with ocean fish flower sheet add 20 times of weight the 1st) in the step gained extract, soaked 15 minutes, be heated to 100 ℃ and boil and carry 60 minutes, filtration, filtrate is the ocean fish extract;
4), the preparation major constituent: according to the following weight ratio will make soy sauce, brewed rice wine, salt, Thallus Laminariae (Thallus Eckloniae) extract, ocean fish extract mix evenly, is major constituent,
Make soy sauce 78%, brewed rice wine 10%, salt 8%, Thallus Laminariae (Thallus Eckloniae) extract 1%, ocean fish extract 3%;
5), prepare accessory constituent respectively:
White granulated sugar solution: the white granulated sugar of major constituent weight 5% adds the pure water that just can make the white granulated sugar dissolving, makes dissolving;
Monosodium glutamate solution: the sodium glutamate of major constituent weight 1% adds the pure water that just can make the sodium glutamate dissolving, makes dissolving;
Flavour nucleotide two sodium solutions: the flavour nucleotide disodium of major constituent weight 0.2% adds the pure water that just can make the dissolving of flavour nucleotide disodium, makes dissolving;
Potassium sorbate solution: the potassium sorbate of major constituent weight 0.5% adds the pure water that just can make the potassium sorbate dissolving, makes dissolving;
Flavorant solution: the flavorant of major constituent weight 0.1% adds the pure water that just can make the flavorant dissolving, makes dissolving; Described flavorant is wooden fish spices or kelp spices;
6), the preparation finished product: with the 5th) step gained accessory constituent joins the 4th respectively) in the step gained major constituent, smart filter, filtrate is finished product.
Wherein said brewed rice wine is pure mellow wine or yellow rice wine, and alcoholic strength is 14 °.
Claims (3)
1. the preparation method of a flavoring juice, it is characterized in that: it may further comprise the steps:
1), the preparation extract: its components by weight percent is: the 50-80% that makes soy sauce, brewed rice wine 10%～30%, pure water 5-20% mixes;
2), the preparation Thallus Laminariae (Thallus Eckloniae) extract: select the light dried kelp chopping of high-quality for use, add 10～20 times of weight the 1st) in the step gained extract, soaked 15-50 minute, be heated to 100 ℃ and boil and carry 30-60 minute, filtration, filtrate is Thallus Laminariae (Thallus Eckloniae) extract;
3), preparation ocean fish extract: with ocean fish flower sheet add 10～20 times of weight the 1st) in the step gained extract, soaked 15-50 minute, be heated to 100 ℃ and boil and carry 30-60 minute, filtration, filtrate is the ocean fish extract;
4), the preparation major constituent: according to the following weight ratio will make soy sauce, brewed rice wine, salt, Thallus Laminariae (Thallus Eckloniae) extract, ocean fish extract mix evenly, is major constituent,
Make soy sauce 50%～80%, brewed rice wine 10%～30%, salt 8%～15%, Thallus Laminariae (Thallus Eckloniae) extract 1%～3%, ocean fish extract 1%～3%;
5), prepare accessory constituent respectively:
White granulated sugar solution: the white granulated sugar of major constituent weight 2%-5% adds the pure water that just can make the white granulated sugar dissolving, makes dissolving;
Monosodium glutamate solution: the sodium glutamate of major constituent weight 1%-2% adds the pure water that just can make the sodium glutamate dissolving, makes dissolving;
Flavour nucleotide two sodium solutions: the flavour nucleotide disodium of major constituent weight 0.1%-0.2% adds the pure water that just can make the dissolving of flavour nucleotide disodium, makes dissolving;
Potassium sorbate solution: the potassium sorbate of major constituent weight 0.5%-1.0% adds the pure water that just can make the potassium sorbate dissolving, makes dissolving;
Flavorant solution: the flavorant of major constituent weight 0.05%-0.1% adds the pure water that just can make the flavorant dissolving, makes dissolving;
6), the preparation finished product: with the 5th) step gained accessory constituent joins the 4th respectively) in the step gained major constituent, smart filter, filtrate is finished product.
2. the preparation method of flavoring juice as claimed in claim 1 is characterized in that:
The preparation technology of described ocean fish flower sheet comprises the following step of carrying out successively:
1), living cutting: remove head, fish-skin and the internal organ of ocean fish, cut the back, be cut into some with cutter;
2), in cage, boil: the ocean fish piece is put into 75--85 ℃ hot water, temperature is increased to 92--97 ℃, boiled 60--90 minute, put cold after having boiled;
3), remove bone;
4), dewater and dry: smoke curing 30--60 minute;
5), dig into colored sheet.
3. the preparation method of flavoring juice as claimed in claim 1 or 2 is characterized in that:
Described making soy sauce is the soy sauce of high-salt dilute method brew, amino acid nitrogen content 〉=0.8g/100ml;
Described brewed rice wine is glutinous rice wine or flavor quinoline or pure mellow wine or yellow rice wine, and alcoholic strength is 10-14 °;
Ocean fish in the described ocean fish extract is stripped tuna or cod;
Described flavorant is ethyl maltol or mushroom spices or wooden fish spices or kelp spices.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2007100171556A CN101124974B (en) | 2007-09-12 | 2007-09-12 | Method for preparing flavoring juice |
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| CN2007100171556A CN101124974B (en) | 2007-09-12 | 2007-09-12 | Method for preparing flavoring juice |
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| CN101124974B true CN101124974B (en) | 2010-08-11 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101366488B (en) * | 2008-09-27 | 2012-02-29 | 哈尔滨毛毛食品有限公司 | Concentrated seafood juice flavourings and preparation method |
| CN102210443A (en) * | 2011-01-18 | 2011-10-12 | 何怀功 | Method for brewing tangerine health-care soy sauce |
| CN103766967B (en) * | 2014-02-11 | 2015-04-22 | 通威（成都）三文鱼有限公司 | Making method of coho salmon sashimi dish |
| CN104286808B (en) * | 2014-10-28 | 2016-08-10 | 威海市桢昊生物技术有限公司 | The preparation method of one main laminaria local flavor seafood condiment |
| CN105852081A (en) * | 2016-05-06 | 2016-08-17 | 马丽 | Cold wild mushroom dressed with sauce and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1976597A (en) * | 2004-06-11 | 2007-06-06 | 贝斯特阿梅尼帝株式会社 | Liquid seasoning and process for producing the same |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1976597A (en) * | 2004-06-11 | 2007-06-06 | 贝斯特阿梅尼帝株式会社 | Liquid seasoning and process for producing the same |
Non-Patent Citations (2)
| Title |
|---|
| 傅鸿运.浅谈日本的佐料汁.中国酿造 5.1998,(5),27-29. |
| 傅鸿运.浅谈日本的佐料汁.中国酿造 5.1998,(5),27-29. * |
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Effective date of registration: 20180502 Address after: No. 1158, Kai Ming Road, Laizhou Development Zone, Yantai, Shandong Patentee after: Shandong Food Co., Ltd. Address before: 261400 Shandong city Laizhou City Road Street Qu Jia Laizhou Shan and Food Co., Ltd. Patentee before: Li Guozhong |