CN101971967A - High-calcium fish-meat capsicum sauce with fragrance and preparation method thereof - Google Patents
High-calcium fish-meat capsicum sauce with fragrance and preparation method thereof Download PDFInfo
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Abstract
The invention discloses high-calcium fish-meat capsicum sauce with fragrance and a preparation method thereof. The high-calcium fish-meat capsicum sauce with fragrance comprises the raw materials of catfish fishbone paste, fragrance oil, chili glutinous rice cake, lobster sauce, salted and fermented soya paste, soy sauce, chili sauce, white sesameseeds, white granulated sugar, gourmet powder, ten ingredients, fishy essence and potassium sorbate. The preparation method comprises the following steps of: adding salt into the catfish fishbone paste to be preserved; then, putting the catfish fishbone paste into the fragrance oil to be fried until the color of the catfish fishbone paste is yellowish; fishing the catfish fishbone paste as a spare fish material; respectively adding the lobster sauce and the chili sauce to be deepfried; adding the soy sauce until boiling; next, adding other components of the fish material, the salted and fermented soya paste, and the like to be fried 30-50 minutes; mixing by continuously adding proper purified water until the components are changed into sauce; filling the hot sauce into a bottle; and sterilizing and cooling to obtain the finished high-calcium fish-meat capsicum sauce with fragrance. The high-calcium fish-meat capsicum sauce with fragrance not only increases palatability of fishbone paste products, but also promotes the efficient and synthetic utilization of fresh water fish.
Description
One, technical field
The present invention relates to a kind of food, rotten fragrant thick chilli sauce of specifically a kind of high calcium fish and preparation method thereof.
Two, background technology
As everyone knows, calcium has important function in human body, and calcium deficiency may cause symptoms such as women's premenstrual syndrome, children and youth grow slowly, intestinal cancer, osteoporosis.
Contain a large amount of calcium, protein, mineral matter and other components in the Fishbone, its calcium, phosphorus are the very high meat by-products of a kind of nutritive value than consistent with the optimal proportion of needed by human body.Wherein the calcium content of channel catfish fish-bone is that 4150mg/100g is higher than the pig bone that content is 3950mg/100g, is about 40 times of milk calcium content.
Channel catfishes produces the band meat fish-bone frame that accounts for fish body gross weight about 20% in adopting the process of meat.At present, these rich calcium fish-bone framves are made into feed usually, because of no deep process has been wasted in a large number.
Three, summary of the invention
The present invention is for avoiding above-mentioned existing in prior technology weak point, and a kind of rotten fragrant thick chilli sauce of high calcium fish that can improve added value of product and tasty mouthfeel, be of high nutritive value and preparation method thereof is provided.
Technical solution problem of the present invention adopts following technical scheme:
The characteristics of the rotten fragrant thick chilli sauce of high calcium fish of the present invention are by mass fraction, and its raw material constitutes: Channel-catfish fish-bone mud 12-18 part, flavor oil 10-20 part, capsicum glutinous rice cake 20-28 part, fermented soya bean 6-10 part, soya sauce 6-10 part, soy sauce 10-18 part, thick chilli sauce 6-10 part, white sesameseed 1-3 part, white granulated sugar 2-4 part, monosodium glutamate 1-3 part, the fragrant 0.2-0.5 part of ten flavors, fish flavour essence 0.1-0.2 part, potassium sorbate 0.02-0.05 part.
The preparation method's of the rotten fragrant thick chilli sauce of high calcium fish of the present invention characteristics are to operate according to the following steps:
The processing: Zhi Bei Channel-catfish fish-bone mud ， of a, raw material left standstill 30 minutes after the 2-3% of Channel-catfish fish-bone mud weight adding salt stirs, and refrigerated down to pickle at 1-4 ℃ then to get fish-bone mud crude product in 24 hours;
The preparation of b, the rotten fragrant thick chilli sauce of high calcium fish:
1. pick up as standby fish material after adding the fried extremely little yellow of described fish-bone mud crude product after flavor oil being heated to 130-160 ℃;
2. in flavor oil, add fermented soya bean, fried 2-3 minute; Add the fried 6-10 of thick chilli sauce and add soy sauce after second to boiling; Add described standby fish material, soya sauce, capsicum glutinous rice cake, white sesameseed, white granulated sugar, monosodium glutamate, ten flavor perfume, fish flavour essence and potassium sorbate subsequently, burn and fried 30-50 minute, and constantly add appropriate amount of purified water and be stirred to and cannedly while hot behind the sauce shape go into bottle, screw bottle cap and get canned products;
3. described canned products was placed in the water-bath of 100 ℃ of temperature sterilization 30 minutes, cooling promptly get the fragrant thick chilli sauce finished product of high calcium fish gruel.
The preparation method's of the rotten fragrant thick chilli sauce of high calcium fish of the present invention characteristics also are to be equipped with by weight following raw material:
100 parts of rapeseed oils, Chinese prickly ash 1-3 part, shredded ginger 3-7 part, onion 6-8 part;
The preparation process of described flavor oil is that rapeseed oil is heated to 180-200 ℃, is cooled to 150-160 ℃ then, adds wetting Chinese prickly ash, and slow fire is fried to picking up the Chinese prickly ash of removing after fried after Chinese prickly ash is pitchy; It is fried to crisp and do not stick with paste to add shredded ginger subsequently, adds at last that onion is fried to be yellowish-brown to onion, promptly gets flavor oil after removing slag;
The preparation method's of the rotten fragrant thick chilli sauce of high calcium fish of the present invention characteristics also are: described thick chilli sauce prepares by the following method: in weight portion, get 100 parts of new scarlet hot peppers and go base of a fruit handle, clean draining, pulverize the back with the sieve plate of Φ 7mm and add 22-24 part salt, be positioned over after stirring in pithos or the cement pit, the loam cake film, other gets salt and seals around film, also can adopt mudding, pickles at least 3 months; Sieve plate with Φ 1-2mm during taking-up is pulverized, and promptly gets thick chilli sauce.
The preparation method's of the rotten fragrant thick chilli sauce of high calcium fish of the present invention characteristics also are: described capsicum glutinous rice cake is to prepare by the following method: by weight being 4-7: 1 get the raw materials ready goat's horn chillies and capsicum annum fasciculatum does, place 100 ℃ of boiling water to boil 4-8 minute described goat's horn chillies, capsicum annum fasciculatum is dried to place 100 ℃ of boiling water to precook 6-8 minute, pick up behind the draining with the sieve plate of Φ 6-8mm pulverize jointly the capsicum glutinous rice cake.
The preparation method's of the rotten fragrant thick chilli sauce of high calcium fish of the present invention characteristics also are: described ten flavor perfume (or spice) are to make by the following method: by weight, Chinese prickly ash 2-5 part is fried perfume, kaempferia galamga 7-10 part oil system and anistree 25-30 part, white pepper 8-12 part, Chinese cassia tree 8-12 part, fennel seeds 12-15 part, nutmeg 8-12 part, cloves 3-6 part, root of Dahurain angelica 2-4 part, fragrant sand 6-8 part mixes, and uses Φ 4-5mm sieve plate to pulverize earlier, pulverizes with Φ 0.8-1mm sieve plate and promptly gets ten flavor perfume.
The preparation method's of the rotten fragrant thick chilli sauce of high calcium fish of the present invention characteristics also are: the oil system of described kaempferia galamga is that kaempferia galamga is joined the oil temperature in the 150-160 ℃ of rapeseed oil after wetting, and slow fire is fried to be faint yellow to kaempferia galamga, drop oil, picks up, cools off.
Compared with the prior art, beneficial effect of the present invention is embodied in:
1, the inventive method has promoted the high-efficiency comprehensive utilization of fresh-water fishes.
2, improve the palatability of fish-bone mud product;
3, the rotten fragrant thick chilli sauce calcium content height of high calcium fish that makes with the inventive method is fit to all kinds of crowds, is particularly suited for old man and children, and is long-term edible, can prevent multiple disease, has no side effect; Except satisfying needed by human body calcareous, trace elements such as iron wherein, zinc, copper also easily are absorbed by the body.
Four, the specific embodiment
Embodiment 1:
1, preparation flavor oil: in weight portion, 100 portions of rapeseed oils are heated to 180-200 ℃, are cooled to 150-160 ℃ then, add 1 part in wetting Chinese prickly ash, slow fire is fried to pick up the removal Chinese prickly ash after Chinese prickly ash is pitchy; It is fried to crisp and do not stick with paste to add 3 parts of shredded gingers subsequently, adds at last that 6 portions of onions are fried to be yellowish-brown to onion, promptly gets flavor oil after removing slag.
2, preparation thick chilli sauce: in weight portion, get 100 parts of new scarlet hot peppers and go base of a fruit handle, clean draining, pulverize the back with the sieve plate of Φ 7mm and add 22 portions of salt, be positioned over after stirring in pithos or the cement pit, the loam cake film, other gets salt and seals around film, takes out when pickling 3 months; Sieve plate with Φ 1-2mm during taking-up is pulverized, and promptly gets thick chilli sauce.
3, preparation capsicum glutinous rice cake: by weight 4-7: 1 get the raw materials ready goat's horn chillies and capsicum annum fasciculatum does, place 100 ℃ of boiling water to boil 4-8 minute the goat's horn chillies, capsicum annum fasciculatum is dried to place 100 ℃ of boiling water to precook 6-8 minute, pick up behind the draining with the sieve plate of Φ 6-8mm pulverize jointly the capsicum glutinous rice cake.
4, preparation ten flavors are fragrant: in weight portion, 7 parts of kaempferia galamgas are joined the oil temperature in the 150-160 ℃ of rapeseed oil after wetting, slow fire is fried to be faint yellow to kaempferia galamga, drop oil, pick up, cool off, 2 parts in Chinese prickly ash fry fragrant back with anistree 25 parts, 9 parts of white peppers, 10 parts of Chinese cassia trees, 12 parts of fennel seeds, 8 parts of nutmegs, 4 parts of cloves, 2 parts of the roots of Dahurain angelica, fragrant sand mixes for 6 parts, uses Φ 4-5mm sieve plate to pulverize earlier, pulverizes with Φ 0.8-1mm sieve plate and promptly gets ten flavor perfume.
But during concrete enforcement also the parts by weight of according to the form below carry out proportioning:
| Group | Chinese prickly ash | Kaempferia galamga | Anistree | White pepper | Chinese cassia tree | Fennel seeds | Nutmeg | Cloves | The root of Dahurain angelica | Fragrant sand |
| 1 | 2 | 7 | 25 | 8 | 8 | 12 | 8 | 3 | 2 | 6 |
| 2 | 3 | 8 | 26 | 9 | 9 | 13 | 9 | 4 | 3 | 6 |
| 3 | 4 | 9 | 27 | 10 | 10 | 14 | 10 | 5 | 4 | 7 |
| 4 | 5 | 10 | 28 | 11 | 11 | 15 | 11 | 6 | 2 | 7 |
| 5 | 3 | 8 | 29 | 12 | 12 | 13 | 12 | 4 | 3 | 8 |
| 6 | 4 | 9 | 30 | 10 | 10 | 14 | 10 | 5 | 4 | 8 |
5, get the raw materials ready: Cheng Qu Channel-catfish fish-bone mud is 15 parts by weight, 15 parts of flavor oil, 25 parts in capsicum glutinous rice cake, 8 parts in fermented soya bean, 8 parts of thick chilli sauce, 16 parts in soy sauce, 2 parts of white sesameseeds, 3 parts of white granulated sugars, 6 parts of soya sauces, 3 parts of monosodium glutamates, fragrant 0.4 part of ten flavors, 0.2 part of fish flavour essence, 0.02 part of potassium sorbate.
But during concrete enforcement also the parts by weight of according to the form below carry out proportioning:
6, the Channel-catfish fish is handled: open day be 200910185953.9 for 2010.05.19, application number, denomination of invention is: utilize the channel catfish fish-bone to prepare in the application for a patent for invention specification of method of high-calcium soup-stock fish ball, the applicant discloses the preparation method of Yi Zhong Channel-catfish fish-bone mud in detail, present embodiment promptly be utilize this method at first Zhi Bei Channel-catfish fish-bone mud Zai add An the 2-3% of Channel-catfish fish-bone mud weight and left standstill 30 minutes after salt stirs, then 1-4 ℃ down refrigeration pickled 24 hours fish-bone mud crude product.
7, the preparation of the rotten fragrant thick chilli sauce of high calcium fish:
1. pick up as standby fish material after adding the fried extremely little yellow of fish-bone mud crude product after flavor oil being heated to 130-160 ℃;
2. in flavor oil, add fermented soya bean, fried 2-3 minute; Add the fried 6-10 of thick chilli sauce and add soy sauce after second to boiling; Add standby fish material, soya sauce, capsicum glutinous rice cake, white sesameseed, white granulated sugar, monosodium glutamate, ten flavor perfume, fish flavour essence and potassium sorbate subsequently, burn and fried 30-50 minute, and constantly add appropriate amount of purified water and be stirred to and cannedly while hot behind the sauce shape go into bottle, vacuum or screw bottle cap and get canned products by hand;
3. canned products was placed in the water-bath of 100 ℃ of temperature sterilization 30 minutes, cooling promptly get the fragrant thick chilli sauce finished product of high calcium fish gruel.
Embodiment 2:
1, preparation flavor oil: in weight portion, 100 portions of rapeseed oils are heated to 180-200 ℃, are cooled to 150-160 ℃ then, add 3 parts in wetting Chinese prickly ash, slow fire is fried to pick up the removal Chinese prickly ash after Chinese prickly ash is pitchy; It is fried to crisp and do not stick with paste to add 7 parts of shredded gingers subsequently, adds at last that 8 portions of onions are fried to be yellowish-brown to onion, promptly gets flavor oil after removing slag.
2, preparation thick chilli sauce: in weight portion, get 100 parts of new scarlet hot peppers and go base of a fruit handle, clean draining, pulverize the back with the sieve plate of Φ 7mm and add 24 portions of salt, be positioned over after stirring in pithos or the cement pit, the loam cake film, other gets salt and seals around film, also can adopt mudding, takes out when pickling 3 months; Sieve plate with Φ 1-2mm during taking-up is pulverized, and promptly gets thick chilli sauce.
3, following steps specific implementation method such as embodiment 1.
Claims (7)
1. the rotten fragrant thick chilli sauce of high calcium fish is characterized in that by mass fraction its raw material constitutes: Channel-catfish fish-bone mud 12-18 part, flavor oil 10-20 part, capsicum glutinous rice cake 20-28 part, fermented soya bean 6-10 part, soya sauce 6-10 part, soy sauce 10-18 part, thick chilli sauce 6-10 part, white sesameseed 1-3 part, white granulated sugar 2-4 part, monosodium glutamate 1-3 part, the fragrant 0.2-0.5 part of ten flavors, fish flavour essence 0.1-0.2 part, potassium sorbate 0.02-0.05 part.
2. the preparation method of the rotten fragrant thick chilli sauce of a high calcium fish is characterized in that operating according to the following steps:
The processing: Zhi Bei Channel-catfish fish-bone mud ， of a, raw material left standstill 30 minutes after the 2-3% of Channel-catfish fish-bone mud weight adding salt stirs, and refrigerated down to pickle at 1-4 ℃ then to get fish-bone mud crude product in 24 hours;
The preparation of b, the rotten fragrant thick chilli sauce of high calcium fish:
1. pick up as standby fish material after adding the fried extremely little yellow of described fish-bone mud crude product after flavor oil being heated to 130-160 ℃;
2. in flavor oil, add fermented soya bean, fried 2-3 minute; Add the fried 6-10 of thick chilli sauce and add soy sauce after second to boiling; Add described standby fish material, soya sauce, capsicum glutinous rice cake, white sesameseed, white granulated sugar, monosodium glutamate, ten flavor perfume, fish flavour essence and potassium sorbate subsequently, burn and fried 30-50 minute, and constantly add appropriate amount of purified water and be stirred to and cannedly while hot behind the sauce shape go into bottle, screw bottle cap and get canned products;
3. described canned products was placed in the water-bath of 100 ℃ of temperature sterilization 30 minutes, cooling promptly get the fragrant thick chilli sauce finished product of high calcium fish gruel.
3. the preparation method of the rotten fragrant thick chilli sauce of high calcium fish according to claim 2 is characterized in that being equipped with by weight following raw material:
100 parts of rapeseed oils, Chinese prickly ash 1-3 part, shredded ginger 3-7 part, onion 6-8 part;
The preparation process of described flavor oil is that rapeseed oil is heated to 180-200 ℃, is cooled to 150-160 ℃ then, adds wetting Chinese prickly ash, and slow fire is fried to picking up the Chinese prickly ash of removing after fried after Chinese prickly ash is pitchy; It is fried to crisp and do not stick with paste to add shredded ginger subsequently, adds at last that onion is fried to be yellowish-brown to onion, promptly gets flavor oil after removing slag.
4. the preparation method of the rotten fragrant thick chilli sauce of high calcium fish according to claim 2, it is characterized in that described thick chilli sauce prepares by the following method: in weight portion, get 100 parts of new scarlet hot peppers and go base of a fruit handle, clean draining, pulverize the back with the sieve plate of Φ 7mm and add 22-24 part salt, be positioned over after stirring in pithos or the cement pit, the loam cake film, other gets salt and seals around film, also can adopt mudding, pickle at least 3 months; Sieve plate with Φ 1-2mm during taking-up is pulverized, and promptly gets thick chilli sauce.
5. the preparation method of the rotten fragrant thick chilli sauce of high calcium fish according to claim 2, it is characterized in that described capsicum glutinous rice cake is to prepare by the following method: by weight for 4-7: 1 get the raw materials ready goat's horn chillies and capsicum annum fasciculatum does, place 100 ℃ of boiling water to boil 4-8 minute described goat's horn chillies, capsicum annum fasciculatum is dried to place 100 ℃ of boiling water to precook 6-8 minute, pick up behind the draining with the sieve plate of Φ 6-8mm pulverize jointly the capsicum glutinous rice cake.
6. the preparation method of the rotten fragrant thick chilli sauce of high calcium fish according to claim 2 is characterized in that described ten flavor perfume (or spice) are to make by the following method: by weight, Chinese prickly ash 2-5 part is fried fragrant, kaempferia galamga 7-10 part oil system and anistree 25-30 part, white pepper 8-12 part, Chinese cassia tree 8-12 part, fennel seeds 12-15 part, nutmeg 8-12 part, cloves 3-6 part, root of Dahurain angelica 2-4 part, fragrant sand 6-8 part mixes, pulverize with Φ 4-5mm sieve plate earlier, it is fragrant promptly to get ten flavors with the pulverizing of Φ 0.8-1mm sieve plate again.
7. the preparation method of the rotten fragrant thick chilli sauce of high calcium fish according to claim 6, the oil system that it is characterized in that described kaempferia galamga join the oil temperature in the 150-160 ℃ of rapeseed oil with kaempferia galamga after wetting, slow fire is fried to be faint yellow to kaempferia galamga, drop oil, pick up, cool off.
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| CN102907657A (en) * | 2012-10-08 | 2013-02-06 | 泰祥集团技术开发有限公司 | Processing method for preparing high-calcium chili sauce by utilizing fish leftovers |
| CN103355638A (en) * | 2013-07-30 | 2013-10-23 | 安徽富煌三珍食品集团有限公司 | Hot and spicy sauce containing Ictalurus Punctatus fishbone, and preparation method thereof |
| CN104585694A (en) * | 2015-01-08 | 2015-05-06 | 柳培健 | Spicy seasoning and preparation method thereof |
| CN104687004A (en) * | 2015-02-06 | 2015-06-10 | 泰祥集团孵化器有限公司 | Fishbone hot sauce and production method thereof |
| CN104886534A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | A preparation method of a spicy and hot small river fish sauce |
| CN105249247A (en) * | 2015-10-26 | 2016-01-20 | 合肥刘老四调味品厂 | High-calcium fishbone chilli sauce |
| CN106213463A (en) * | 2016-08-04 | 2016-12-14 | 遂宁市三丰食品有限公司 | A kind of savoury thick chilli meat sauce and production technology thereof |
| CN106562386A (en) * | 2016-10-19 | 2017-04-19 | 成都鲜誉海洋科技有限公司 | A preparing method of spicy fish paste having different pungency degrees |
| CN106616896A (en) * | 2017-02-28 | 2017-05-10 | 钱灿星 | Chilli sauce for nourishing Yin and moistening dryness and preparation method thereof |
| CN106722804A (en) * | 2016-11-29 | 2017-05-31 | 安徽富煌三珍食品集团有限公司 | A kind of preparation method of Xiang Gu Channel-catfish alec |
| CN106722816A (en) * | 2016-12-16 | 2017-05-31 | 刘少英 | A kind of original flavor sauce and its processing method |
| CN107712685A (en) * | 2017-10-23 | 2018-02-23 | 佛山科学技术学院 | A kind of silver carp gruel batch mixing, silver carp gruel soya sauce and preparation method thereof |
| CN108077892A (en) * | 2017-12-22 | 2018-05-29 | 安徽王仁和米线食品有限公司 | A kind of dried shrimp sauce production technology |
| CN108902363A (en) * | 2018-07-08 | 2018-11-30 | 汉寿县益百姓食品有限公司 | A kind of pungent sesame oil and its processing technology |
| CN109588692A (en) * | 2018-12-29 | 2019-04-09 | 安徽富煌三珍食品集团有限公司 | A kind of preparation method of natural flavouring nutrient and flavour sauce |
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| CN102907657A (en) * | 2012-10-08 | 2013-02-06 | 泰祥集团技术开发有限公司 | Processing method for preparing high-calcium chili sauce by utilizing fish leftovers |
| CN103355638A (en) * | 2013-07-30 | 2013-10-23 | 安徽富煌三珍食品集团有限公司 | Hot and spicy sauce containing Ictalurus Punctatus fishbone, and preparation method thereof |
| CN104886534A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | A preparation method of a spicy and hot small river fish sauce |
| CN104585694A (en) * | 2015-01-08 | 2015-05-06 | 柳培健 | Spicy seasoning and preparation method thereof |
| CN104687004A (en) * | 2015-02-06 | 2015-06-10 | 泰祥集团孵化器有限公司 | Fishbone hot sauce and production method thereof |
| CN105249247A (en) * | 2015-10-26 | 2016-01-20 | 合肥刘老四调味品厂 | High-calcium fishbone chilli sauce |
| CN106213463A (en) * | 2016-08-04 | 2016-12-14 | 遂宁市三丰食品有限公司 | A kind of savoury thick chilli meat sauce and production technology thereof |
| CN106562386A (en) * | 2016-10-19 | 2017-04-19 | 成都鲜誉海洋科技有限公司 | A preparing method of spicy fish paste having different pungency degrees |
| CN106722804A (en) * | 2016-11-29 | 2017-05-31 | 安徽富煌三珍食品集团有限公司 | A kind of preparation method of Xiang Gu Channel-catfish alec |
| CN106722816A (en) * | 2016-12-16 | 2017-05-31 | 刘少英 | A kind of original flavor sauce and its processing method |
| CN106616896A (en) * | 2017-02-28 | 2017-05-10 | 钱灿星 | Chilli sauce for nourishing Yin and moistening dryness and preparation method thereof |
| CN107712685A (en) * | 2017-10-23 | 2018-02-23 | 佛山科学技术学院 | A kind of silver carp gruel batch mixing, silver carp gruel soya sauce and preparation method thereof |
| CN108077892A (en) * | 2017-12-22 | 2018-05-29 | 安徽王仁和米线食品有限公司 | A kind of dried shrimp sauce production technology |
| CN108902363A (en) * | 2018-07-08 | 2018-11-30 | 汉寿县益百姓食品有限公司 | A kind of pungent sesame oil and its processing technology |
| CN109588692A (en) * | 2018-12-29 | 2019-04-09 | 安徽富煌三珍食品集团有限公司 | A kind of preparation method of natural flavouring nutrient and flavour sauce |
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