CN101406280A - Purple perilla flavouring used for cooking aquatic product and preparation method thereof - Google Patents
Purple perilla flavouring used for cooking aquatic product and preparation method thereof Download PDFInfo
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- CN101406280A CN101406280A CNA2008101223321A CN200810122332A CN101406280A CN 101406280 A CN101406280 A CN 101406280A CN A2008101223321 A CNA2008101223321 A CN A2008101223321A CN 200810122332 A CN200810122332 A CN 200810122332A CN 101406280 A CN101406280 A CN 101406280A
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- perilla leaf
- water
- perilla
- mulberry juice
- juice
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- 235000004347 Perilla Nutrition 0.000 title claims abstract description 48
- 238000010411 cooking Methods 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 244000124853 Perilla frutescens Species 0.000 title claims description 23
- 238000004519 manufacturing process Methods 0.000 title description 5
- 241000229722 Perilla <angiosperm> Species 0.000 claims abstract description 47
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 240000000249 Morus alba Species 0.000 claims abstract description 24
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 24
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000003381 stabilizer Substances 0.000 claims abstract description 10
- 235000013618 yogurt Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 10
- 238000001256 steam distillation Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 5
- 235000011803 sesame oil Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000000341 volatile oil Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000010257 thawing Methods 0.000 claims description 4
- 238000004821 distillation Methods 0.000 claims description 2
- 238000004945 emulsification Methods 0.000 abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 229940075507 glyceryl monostearate Drugs 0.000 abstract 2
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 abstract 2
- 229920001661 Chitosan Polymers 0.000 abstract 1
- WHGYBXFWUBPSRW-FEYSZYNQSA-N β-dextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)C(O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FEYSZYNQSA-N 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 9
- 239000000047 product Substances 0.000 description 7
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- 239000000796 flavoring agent Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- RUMOYJJNUMEFDD-UHFFFAOYSA-N perillyl aldehyde Chemical compound CC(=C)C1CCC(C=O)=CC1 RUMOYJJNUMEFDD-UHFFFAOYSA-N 0.000 description 4
- 235000020995 raw meat Nutrition 0.000 description 4
- 238000013019 agitation Methods 0.000 description 3
- 208000006673 asthma Diseases 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 2
- 235000013734 beta-carotene Nutrition 0.000 description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 2
- 239000011648 beta-carotene Substances 0.000 description 2
- 229960002747 betacarotene Drugs 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- -1 flavone compound Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 210000005036 nerve Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- LVHLZMUFIYAEQB-UHFFFAOYSA-N perilla ketone Chemical compound CC(C)CCC(=O)C=1C=COC=1 LVHLZMUFIYAEQB-UHFFFAOYSA-N 0.000 description 2
- NDTYTMIUWGWIMO-UHFFFAOYSA-N perillyl alcohol Chemical compound CC(=C)C1CCC(CO)=CC1 NDTYTMIUWGWIMO-UHFFFAOYSA-N 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 1
- XMGQYMWWDOXHJM-JTQLQIEISA-N (+)-α-limonene Chemical compound CC(=C)[C@@H]1CCC(C)=CC1 XMGQYMWWDOXHJM-JTQLQIEISA-N 0.000 description 1
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000005770 Eugenol Substances 0.000 description 1
- 241000201295 Euphrasia Species 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- 206010040007 Sense of oppression Diseases 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
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- 150000001336 alkenes Chemical class 0.000 description 1
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- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229960002217 eugenol Drugs 0.000 description 1
- 230000001605 fetal effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229940041616 menthol Drugs 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
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- 230000036280 sedation Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
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- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种用于水产品烹饪的紫苏调味料及其制备方法。下述原料按质量百分比调配而成：98.9％－96.5％的紫苏叶水，0.3％－0.7％的桑椹汁，0.2％－0.5％的蒸馏单硬脂酸甘油酯，0.3％－0.7％的酸奶稳定剂，0.2％－0.8％的β－糊精，0.1％－0.8％柠檬酸。在制备过程中，同等重量的紫苏叶蒸馏得到同等量的紫苏叶水；蒸馏单硬脂酸甘油酯和酸奶稳定剂在乳化之前先融化，可以更好地乳化紫苏叶水；桑葚汁在添加之前需先用壳聚糖澄清；另外，桑葚汁和柠檬酸在最后加。以保护桑葚汁中的色素。该紫苏调味料主要用于水产品烹饪中，可以达到去腥，还能使水产品具有紫苏叶的香味。The invention discloses a perilla seasoning used for cooking aquatic products and a preparation method thereof. The following raw materials are formulated according to mass percentage: 98.9%-96.5% perilla leaf water, 0.3%-0.7% mulberry juice, 0.2%-0.5% distilled glyceryl monostearate, 0.3%-0.7% Yogurt stabilizer, 0.2%-0.8% β-dextrin, 0.1%-0.8% citric acid. In the preparation process, the same weight of perilla leaf is distilled to obtain the same amount of perilla leaf water; distilled glyceryl monostearate and yogurt stabilizer are melted before emulsification, which can better emulsify perilla leaf water; mulberry juice It needs to be clarified with chitosan before adding; additionally, mulberry juice and citric acid are added last. To protect the pigment in the mulberry juice. The perilla seasoning is mainly used in the cooking of aquatic products, which can remove fishy smell and make the aquatic products have the fragrance of perilla leaves.
Description
Technical field
The present invention relates to a kind of purple perilla flavouring that is used for cooking aquatic product and preparation method thereof.
Technical background
According to Compendium of Material Medica and interrelated data record, perilla leaf flavor warm in nature is hot, can control anemofrigid cold, cough, asthma, fullness and oppression of chest and abdomen, fetal irritability, energy solving toxin of fish and crab element, also freshness-retained food, releasing fish raw meat.Folium Perillae volatile oil is the volatility oily liquid of a class tool specificity fragrance, mainly contain perillaldehyde, perilla alcohol, perilla ketone, citrene, linalool, menthol, cloves alkene, chemical compositions such as eugenol, it has antibiotic, antitumor, antiallergy, treatment asthma, nerve is had sedation, the more important thing is that perilla leaf also has raw meat, anticorrosion, refrigeration function, can be used as natural perfume material and flavouring agent.Purple perilla application at home is less, but then in great demand in Japan and Korea S, and the Japanese thinks that it can make people's psychiatric system obtain having a rest, and people drink a cup of purple perilla tea before sleeping, and spirit can be steady.The Japanese likes eating raw fish, is wrapping up in perilla leaf and is eating.In Japanese fashionable restaurant, perilla leaf becomes " necessity " of edible raw fish, and the nutrient plant of dietotherapeutic becomes the fashion that Japanese cooking culture is in fashion.Function curative effect in view of above perilla leaf has is developed to a kind of flavoring that is used for cooking aquatic product with perilla leaf, can reach the effect of raw meat seasoning, and itself also has certain nutrient value.
Summary of the invention
The object of the present invention is to provide a kind of purple perilla flavouring that is used for cooking aquatic product and preparation method thereof, is that perilla leaf is processed into a kind of flavoring that is used for cooking aquatic product, to meet the need of market, for the user provides convenience.
The technical solution used in the present invention is as follows:
One, a kind of purple perilla flavouring that is used for cooking aquatic product, it is to be allocated by mass percentage by following raw material to form:
Common perilla leaf water 98.9%-96.5%
Mulberry juice 0.3%-0.7%
Distilled glycerin monostearate 0.2%-0.5%
Yoghourt stabilizer 0.3%-0.7%
Powder-beta-dextrin 0.2%-0.8%
Citric acid 0.1%-0.8%.
Two, a kind of preparation method who is used for the purple perilla flavouring of cooking aquatic product:
The first step: adding by mass ratio in the perilla leaf is perilla leaf 1-3 water doubly, add the sesame oil that mass percent is the 0.1%-1% of perilla leaf again, steam distillation 1-2h, collect the common perilla leaf water with the former material equivalent weight of perilla leaf at last, contain the Folium Perillae volatile oil of 0.05%-0.6% in the common perilla leaf water of distillation gained;
Second step: adding mass percent in the 0.3%-0.7% mulberry juice is the shitosan of 1%-2%, stirs, and leaves standstill 24h-48h at normal temperatures, gets the preparation that mulberry juice clear juice in upper strata is used for flavoring then;
The 3rd step: the Distilled glycerin monostearate of 0.2%-0.5% and the yoghourt stabilizer of 0.3%-0.7% are mixed, and heating mixes thawing in 50 ℃ of-70 ℃ of water-baths;
The 4th step: in 60-70 ℃ of water-bath, the powder-beta-dextrin that the mixing in the 3rd step is melted thing and 0.2%-0.8% joins in the common perilla leaf water, stirs.
The 5th step: the citric acid of 0.1%-0.8% and the clear juice of upper strata mulberry juice that obtains in second step are joined in the common perilla leaf water in the 4th step, make that the ratio of the common perilla leaf water in the purple perilla flavouring of last gained is 98.9%-96.5%, homogeneous is bottled sterilization again.
The beneficial effect that the present invention has is:
Contain rich nutrient substances and distinctive flavor substance in the perilla leaf, and protein content is very high.Can extract purple perilla pigment and flavone compound from perilla leaf, flavone compound has the blood fat of adjusting, anti-oxidant and antibacterial action.Also contain abundant beta carotene in the perilla leaf, beta carotene has important physical and pharmacological function, and its energy activate immunity function improves immunity of organisms, have the effect of removing free radical, can reduce the danger of diseases such as cancer stricken, cardiovascular disease, illness in eye.The Fructus Perillae quintessence oil that extracts from perilla leaf is natural perfume material and flavouring agent, and the perillaldehyde in the Fructus Perillae quintessence oil has multiple pharmacology and physiological function, the drug use of Chang Zuowei treatment asthma.Purple perilla water in this flavoring is to get through steam distillation by bright perilla leaf, wherein contains the water soluble ingredient in Folium Perillae volatile oil and the perilla leaf, has abundant nutritive value, and the effect of raw meat is arranged again.Pigment in the mulberry juice is more stable, has the effect of regulating the flavoring color and luster, and mulberry juice itself has high nutritive value, mulberry juice contains abundant vitamin, amino acid, mineral matter and polysaccharide, tool promotes the production of body fluid to quench thirst, liver-kidney tonifying, nourishing yin and supplementing blood, make eye bright calm the nerves, sharp joint, curing rheumatism, effect such as relieve the effect of alcohol.Added citric acid has the effect of protecting look in the flavoring, makes the color and luster of flavoring better.Added Distilled glycerin monostearate, yoghourt stabilizer, powder-beta-dextrin have the effect of emulsification and stable flavoring in the flavoring, prevent separating of purple perilla volatile oil and juice layer, can guarantee the long-time stable of flavoring.
The specific embodiment
Embodiment 1:
(1) the bright perilla leaf of 217.58g adds 500ml water, adds 2-3 and drips sesame oil, and steam distillation 1h collects the common perilla leaf water 217.58g that distills gained;
(2) get the 0.66g mulberry juice, add 1% shitosan, stir, leave standstill 24h at normal temperatures, isolate the clear juice of upper strata mulberry juice;
(3) Distilled glycerin monostearate 0.44g and yoghourt stabilizer 0.66g mix, heating and melting in 60 ℃ of water-baths;
(4) powder-beta-dextrin of thawing thing of the mixing in the adding (3) and 0.44g in common perilla leaf water adds thermal agitation in 60-70 ℃ of water-bath, gets the common perilla leaf water of emulsification;
(5) in the common perilla leaf water of the emulsification of (4), add the clear juice of upper strata mulberry juice in 0.22g citric acid and (2), stir and melt;
(6) 70 ℃ of temperature, homogeneous flavoring under the pressure 25MPa.
(7) be heated to bottling sealing after 75 ℃ of the central temperatures, 100 ℃ of following sterilization 15min-20min get final product.
Embodiment 2:
(1) the bright perilla leaf of 215.6g adds 500ml water, adds 3-4 and drips sesame oil, and steam distillation 2h collects the common perilla leaf water 215.6g that distills gained;
(2) get the 1.1g mulberry juice, add 2% shitosan, stir, leave standstill 24h at normal temperatures, isolate the clear juice of upper strata mulberry juice;
(3) Distilled glycerin monostearate 0.66g and yoghourt stabilizer 0.88g mix, heating and melting in 60 ℃ of water-baths;
(4) powder-beta-dextrin of thawing thing of the mixing in the adding (3) and 0.88g in purple perilla water adds thermal agitation in 60-70 ℃ of water-bath, gets the common perilla leaf water of emulsification;
(5) in the common perilla leaf water of the emulsification of (4), add the clear juice of upper strata mulberry juice in 0.88g citric acid and (2), stir and melt;
(6) 70 ℃ of temperature, homogeneous flavoring under the pressure 25MPa;
(7) be heated to bottling sealing after 75 ℃ of the central temperatures, 100 ℃ of following sterilization 15min-20min get final product.
Embodiment 3:
(1) the bright perilla leaf of 212.30g adds 500ml water, adds 3-4 and drips sesame oil, and steam distillation 1h collects the common perilla leaf water 212.30g that distills gained.
(2) get the 1.54g mulberry juice, add 2% shitosan, fully stir, leave standstill 24h at normal temperatures, isolate the clear juice of upper strata mulberry juice.
(3) Distilled glycerin monostearate 1.1g and yoghourt stabilizer 1.54g mix, heating and melting in 70 ℃ of water-baths.
(4) in purple perilla water, add the powder-beta-dextrin that (3) melt thing and 1.76g, in 60-70 ℃ of water-bath, add thermal agitation, get the common perilla leaf water of emulsification.
(5) in the common perilla leaf water of the emulsification of (4), add the clear juice of upper strata mulberry juice in 1.76g citric acid and (2), stir and melt.
(6) 70 ℃ of temperature, homogeneous flavoring under the pressure 25MPa.
(7) be heated to bottling sealing after 75 ℃ of the central temperatures, 100 ℃ of following sterilization 15min-20min get final product.
Claims (2)
1, a kind of purple perilla flavouring that is used for cooking aquatic product is characterized in that, it is to be allocated by mass percentage by following raw material to form:
Common perilla leaf water 98.9%-96.5%
Mulberry juice 0.3%-0.7%
Distilled glycerin monostearate 0.2%-0.5%
Yoghourt stabilizer 0.3%-0.7%
Powder-beta-dextrin 0.2%-0.8%
Citric acid 0.1%-0.8%.
2, a kind of preparation method who is used for the purple perilla flavouring of cooking aquatic product is characterized in that:
The first step: adding by mass ratio in the perilla leaf is perilla leaf 1-3 water doubly, add the sesame oil that mass percent is the 0.1%-1% of perilla leaf again, steam distillation 1-2h, collect the common perilla leaf water with the former material equivalent weight of perilla leaf at last, contain the Folium Perillae volatile oil of 0.05%-0.6% in the common perilla leaf water of distillation gained;
Second step: adding mass percent in the 0.3%-0.7% mulberry juice is the shitosan of 1%-2%, stirs, and leaves standstill 24h-48h at normal temperatures.Get the clear juice of upper strata mulberry juice then and be used for the preparation of flavoring;
The 3rd step: the Distilled glycerin monostearate of 0.2%-0.5% and the yoghourt stabilizer of 0.3%-0.7% are mixed, and heating mixes thawing in 50 ℃ of-70 ℃ of water-baths;
The 4th step: in 60-70 ℃ of water-bath, the powder-beta-dextrin that the mixing in the 3rd step is melted thing and 0.2%-0.8% joins in the common perilla leaf water, stirs;
The 5th step: the citric acid of 0.1%-0.8% and the clear juice of upper strata mulberry juice that obtains in second step are joined in the common perilla leaf water in the 4th step, make that the ratio of the common perilla leaf water in the purple perilla flavouring of last gained is 98.9%-96.5%, homogeneous is bottled sterilization again.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810122332A CN101406280B (en) | 2008-11-20 | 2008-11-20 | Purple perilla flavouring used for cooking aquatic product and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810122332A CN101406280B (en) | 2008-11-20 | 2008-11-20 | Purple perilla flavouring used for cooking aquatic product and preparation method thereof |
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| CN101406280A true CN101406280A (en) | 2009-04-15 |
| CN101406280B CN101406280B (en) | 2012-10-10 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132900A (en) * | 2011-03-18 | 2011-07-27 | 浙江山水郎食品有限公司 | Method for processing instant roasted flavor fish |
| CN106418130A (en) * | 2016-10-12 | 2017-02-22 | 重庆医科大学 | Pure natural perilla red colorant and application of colorant in dish preparation |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1103555A (en) * | 1994-08-08 | 1995-06-14 | 李云生 | Natural condiments for removing smelling of fish or mutton |
| CN1282423C (en) * | 2004-12-20 | 2006-11-01 | 李军儒 | Natural condiment for stewing fish and its preparing method |
| CN100512676C (en) * | 2007-04-09 | 2009-07-15 | 牟子伟 | Quelite with health-care function |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132900A (en) * | 2011-03-18 | 2011-07-27 | 浙江山水郎食品有限公司 | Method for processing instant roasted flavor fish |
| CN106418130A (en) * | 2016-10-12 | 2017-02-22 | 重庆医科大学 | Pure natural perilla red colorant and application of colorant in dish preparation |
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| CN101406280B (en) | 2012-10-10 |
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