CN101971969A - Flavored leiocassis longirostris chili paste and preparation method thereof - Google Patents
Flavored leiocassis longirostris chili paste and preparation method thereof Download PDFInfo
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- CN101971969A CN101971969A CN2010102813944A CN201010281394A CN101971969A CN 101971969 A CN101971969 A CN 101971969A CN 2010102813944 A CN2010102813944 A CN 2010102813944A CN 201010281394 A CN201010281394 A CN 201010281394A CN 101971969 A CN101971969 A CN 101971969A
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Abstract
The invention discloses a flavored leiocassis longirostris chili paste and a preparation method thereof. The flavored leiocassis longirostris chili paste is prepared from the following raw materials: minced leiocassis longirostris, fragrance oil, chili powder, lobster sauce, chili paste, soy sauce, white sesame seed, monosodium glutamate, pickled garlic spread, ten-seasoning composition, fishy essence and potassium sorbate. The preparation method comprises the following steps: dicing the minced leiocassis longirostris, cleaning, draining, pickling by adding table salt, frying in fragrance oil until the leiocassis longirostris is crisp but not burnt, and taking out for later use; respectively frying lobster sauce, chili powder and chili paste in the fragrance oil, and adding soy sauce until the soy sauce is boiled; and adding the leiocassis longirostris and the rest components, evenly mixing, filling into bottles while the materials are hot, sterilizing and cooling to obtain the flavored leiocassis longirostris chili paste. The invention has abundant nutrition, is suitable for various people, can prevent multiple diseases without side effect, and promotes the high-efficiency comprehensive utilization of fresh water fish.
Description
One, technical field
The present invention relates to a kind of food, specifically a kind of Feng Wei Channel-catfish fish spicy sauce and preparation method thereof.
Two, background technology
The Channel-catfish fillet produce the fish flakes that accounts for fish body gross weight about 15% in adopting the process of meat.At present, these calcics Feng Fu Channel-catfish fish flakes is because of be made into cheap food or feed usually with a small amount of thorn, 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, Feng Wei Channel-catfish fish spicy sauce that provide a kind of tasty mouthfeel of can You imitating Li Yong Channel-catfish fish flakes, freshness perfume degree height, unique flavor, is of high nutritive value and preparation method thereof.
Technical solution problem of the present invention adopts following technical scheme:
The characteristics of Feng Wei Channel-catfish fish spicy sauce of the present invention are by mass fraction, and its raw material constitutes: Channel-catfish fish flakes 25-30 part, flavor oil 35-40 part, chilli powder 5-8 part, fermented soya bean 20-30 part, thick chilli sauce 2-5 part, soy sauce 4-6 part, white sesameseed 1-3 part, white granulated sugar 2-4 part, monosodium glutamate 1-3 part, mashed garlic 2-5 part salts down, the fragrant 0.2-0.5 part of ten flavors, fish flavour essence 0.1-0.3 part, potassium sorbate 0.02-0.05 part.
The preparation method's of Feng Wei Channel-catfish fish spicy sauce of the present invention characteristics are to operate as follows:
The processing: of a, raw material is cut into the fish piece of 0.5 * 0.5 * 0.5cm Jiang the Channel-catfish fish flakes, the back is cleaned, drained to the fish piece add salt by the 2-3% of fish piece weight and pickle, and first normal temperature was pickled 30 minutes, then at 1-4 ℃ of 48 hours ， De Channel-catfish fish crude products of refrigeration down;
The preparation of b, Feng Wei Channel-catfish fish spicy sauce:
1. adding fried the picking up after not sticking with paste as standby fish to shortcake of Suo Shu Channel-catfish fish crude product after flavor oil being heated to 130-160 ℃ expects;
2. in flavor oil, add fermented soya bean, fried 2-3 minute; Add chilli powder, added the fried 5-10 of thick chilli sauce second immediately when chilli powder is purplish red, and added soy sauce again in fried 1-2 minute to boiling; Add the standby fish material that 1. step obtain then, close fire and turn, then add white granulated sugar, monosodium glutamate, the mashed garlic that salts down, white sesameseed, ten flavors are fragrant, fish flavour essence and potassium sorbate, cannedly while hot after stirring go into bottle, vacuum or screw bottle cap and get canned products by hand;
3. described canned products is placed in the water-bath of 100 ℃ of temperature sterilization 30 minutes, and promptly got Feng Wei Channel-catfish fish spicy sauce finished product after the cooling.
The preparation method's of Feng Wei Channel-catfish fish spicy sauce 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 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 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 Feng Wei Channel-catfish fish spicy sauce 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, 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 Feng Wei Channel-catfish fish spicy sauce of the present invention characteristics also are: the described mashed garlic that salts down is to make by the following method: in weight portion, to put into container after 10 parts of garlic peelings, add and leave standstill after 1 portion of salt stirs, stir once every day, pickled at least 7 days, remove the hot flavor of garlic back and pulverize, promptly get the mashed garlic that salts down with Φ 1-2mm sieve plate.
The preparation method's of Feng Wei Channel-catfish fish spicy sauce of the present invention characteristics also are: described ten flavor perfume (or spice) are to make by the following method: in weight portion, Chinese prickly ash 2-5 part is fried perfume, kaempferia galamga 7-10 part oil system back 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 pulverizes with Φ 4-5mm sieve plate earlier, pulverize with Φ 0.8-1mm sieve plate, it is fragrant to make its granularity 〉=80 orders promptly get ten flavors again.
The preparation method's of Feng Wei Channel-catfish fish spicy sauce of the present invention characteristics also are: described kaempferia galamga 7-10 part oil system 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, the Feng Wei Channel-catfish fish spicy sauce that makes with the inventive method is nutritious, is fit to all kinds of crowds, and is long-term edible in being particularly suited for, old man and teenager, 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, 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, prepare the mashed garlic that salts down: in weight portion, with putting into container after 10 parts of garlics peelings, add and leave standstill after 1 portion of salt stirs, stir once every day, pickled 7 days, removes and pulverize with Φ 1-2mm sieve plate after the garlic suffering is distinguished the flavor of, and promptly gets the mashed garlic that salts down.
4, preparation ten flavors are fragrant: in weight portion, Chinese prickly ash is fried perfume for 2 parts, 7 parts of oil systems of kaempferia galamga back and 25 parts of anises, 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, pulverizes with Φ 4～5mm sieve plate earlier, pulverize with Φ 0.8～1mm sieve plate, it is fragrant to make its granularity 〉=80 orders promptly get ten flavors again.
The oil system of kaempferia galamga is kaempferia galamga to be joined the oil temperature after wetting in the 150-160 ℃ of rapeseed oil, slow fire is fried to be faint yellow to kaempferia galamga, drop oil, picks up, cools off; Oil system kaempferia galamga also can be directly commercial.
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 flakes is 25 parts by weight, 35 parts of flavor oil, 5 parts of chilli powders, 22 parts in fermented soya bean, 3 parts of thick chilli sauce, 5 parts in soy sauce, 3 parts of white sesameseeds, 3 parts of white granulated sugars, 2 parts of monosodium glutamates, salt down 3 parts in mashed garlic, 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: the Channel-catfish fish flakes is cut into the fish piece of 0.5 * 0.5 * 0.5cm, the back is cleaned, drained to the fish piece add salt by the 2-3% of fish piece weight and pickle, and first normal temperature was pickled 30 minutes, then at 1-4 ℃ of 48 hours ， De Channel-catfish fish crude products of refrigeration down.
7, Feng Wei Channel-catfish fish spicy sauce preparation:
1. flavor oil is heated to 130-160 ℃, Jia Ru Channel-catfish fish crude product is fried to pick up after not sticking with paste as standby fish material to shortcake;
2. in flavor oil, add fermented soya bean, fried 2-3 minute; Add chilli powder, added the fried 5-10 of thick chilli sauce second immediately when chilli powder is purplish red, and added soy sauce again in fried 1-2 minute to boiling; Add the standby fish material that 1. step obtain then, close fire and turn, then add white granulated sugar, monosodium glutamate, the mashed garlic that salts down, white sesameseed, ten flavors are fragrant, fish flavour essence and potassium sorbate, cannedly while hot after stirring go into bottle, vacuum or screw bottle cap and get canned products by hand;
3. canned products is placed in the water-bath of 100 ℃ of temperature sterilization 30 minutes, and promptly got Feng Wei Channel-catfish fish spicy sauce finished product after the cooling.
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. a wind flavor Channel-catfish fish spicy sauce is characterized in that by mass fraction its raw material constitutes: Channel-catfish fish flakes 25-30 part, flavor oil 35-40 part, chilli powder 5-8 part, fermented soya bean 20-30 part, thick chilli sauce 2-5 part, soy sauce 4-6 part, white sesameseed 1-3 part, white granulated sugar 2-4 part, monosodium glutamate 1-3 part, the mashed garlic 2-5 part that salts down, the fragrant 0.2-0.5 part of ten flavors, fish flavour essence 0.1-0.3 part, potassium sorbate 0.02-0.05 part.
2. the preparation method of the described wind flavor of a claim 1 Channel-catfish fish spicy sauce is characterized in that operating as follows:
The processing: of a, raw material is cut into the fish piece of 0.5 * 0.5 * 0.5cm Jiang the Channel-catfish fish flakes, the back is cleaned, drained to the fish piece add salt by the 2-3% of fish piece weight and pickle, and first normal temperature was pickled 30 minutes, then at 1-4 ℃ of 48 hours ， De Channel-catfish fish crude products of refrigeration down;
The preparation of b, Feng Wei Channel-catfish fish spicy sauce:
1. adding fried the picking up after not sticking with paste as standby fish to shortcake of Suo Shu Channel-catfish fish crude product after flavor oil being heated to 130-160 ℃ expects;
2. in flavor oil, add fermented soya bean, fried 2-3 minute; Add chilli powder, added the fried 5-10 of thick chilli sauce second immediately when chilli powder is purplish red, and added soy sauce again in fried 1-2 minute to boiling; Add the standby fish material that 1. step obtain then, close fire and turn, then add white granulated sugar, monosodium glutamate, the mashed garlic that salts down, white sesameseed, ten flavors are fragrant, fish flavour essence and potassium sorbate, cannedly while hot after stirring go into bottle, vacuum or screw bottle cap and get canned products by hand;
3. described canned products is placed in the water-bath of 100 ℃ of temperature sterilization 30 minutes, and promptly got Feng Wei Channel-catfish fish spicy sauce finished product after the cooling.
3. the preparation method of Feng Wei Channel-catfish fish spicy sauce according to claim 2 is characterized in that the preparation of described flavor oil is:
Be equipped with following raw material by weight:
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 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 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 Feng Wei Channel-catfish fish spicy sauce 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, pickles 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 Feng Wei Channel-catfish fish spicy sauce according to claim 2, it is characterized in that the described mashed garlic that salts down is to make by the following method: in weight portion, to put into container after 10 parts of garlic peelings, add and leave standstill after 1 portion of salt stirs, stir once every day, pickled at least 7 days, and removed the hot flavor of garlic back and pulverize, promptly get the mashed garlic that salts down with Φ 1-2mm sieve plate.
6. the preparation method of Feng Wei Channel-catfish fish spicy sauce according to claim 2, it is characterized in that described ten flavor perfume (or spice) are to make by the following method: in weight portion, Chinese prickly ash 2-5 part is fried fragrant, kaempferia galamga 7-10 part oil system back 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, pulverize with Φ 0.8-1mm sieve plate, it is fragrant to make its granularity 〉=80 orders promptly get ten flavors.
7. the preparation method of Feng Wei Channel-catfish fish spicy sauce according to claim 6, it is characterized in that described kaempferia galamga 7-10 part oil system is that kaempferia galamga is joined the oil temperature in the 150-160 ℃ of rapeseed oil after wetting, slow fire is fried is faint yellow to kaempferia galamga, drop oil, picks up, cools off.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103262895A (en) * | 2013-03-04 | 2013-08-28 | 浙江老爸食品有限公司 | Spicy dried bean curd sauce and preparation method thereof |
| CN103380893A (en) * | 2012-05-02 | 2013-11-06 | 巢湖市永昌食用菌开发有限公司 | Preparation method of spicy mushroom diced meat |
| CN103380894A (en) * | 2012-05-02 | 2013-11-06 | 巢湖市永昌食用菌开发有限公司 | Preparation method of pleurotus eryngii-pork paste |
| CN104643028A (en) * | 2015-03-16 | 2015-05-27 | 辽宁省味中鲜食品科技有限公司 | Fermented fish flesh black bean sauce and preparation method thereof |
| CN106579316A (en) * | 2016-12-09 | 2017-04-26 | 昭平县科学技术指导站 | Improved pepper sauce |
| 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 |
| CN107660780A (en) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | A Channel-catfish fish mushroom sauces |
| CN109770329A (en) * | 2017-11-13 | 2019-05-21 | 广东新顺福食品有限公司 | A kind of Cantonese flavor is drained the pasta sauce and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103380893A (en) * | 2012-05-02 | 2013-11-06 | 巢湖市永昌食用菌开发有限公司 | Preparation method of spicy mushroom diced meat |
| CN103380894A (en) * | 2012-05-02 | 2013-11-06 | 巢湖市永昌食用菌开发有限公司 | Preparation method of pleurotus eryngii-pork paste |
| CN103380894B (en) * | 2012-05-02 | 2016-06-22 | 储新新 | A kind of preparation method of Pleurotus eryngii meat pulp |
| CN103262895A (en) * | 2013-03-04 | 2013-08-28 | 浙江老爸食品有限公司 | Spicy dried bean curd sauce and preparation method thereof |
| CN104643028A (en) * | 2015-03-16 | 2015-05-27 | 辽宁省味中鲜食品科技有限公司 | Fermented fish flesh black bean sauce and preparation method thereof |
| CN107660780A (en) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | A Channel-catfish fish mushroom sauces |
| 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 |
| CN106579316A (en) * | 2016-12-09 | 2017-04-26 | 昭平县科学技术指导站 | Improved pepper sauce |
| CN109770329A (en) * | 2017-11-13 | 2019-05-21 | 广东新顺福食品有限公司 | A kind of Cantonese flavor is drained the pasta sauce and preparation method thereof |
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| CN101971969B (en) | 2012-07-04 |
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