CN102150891B - Shrimp sauce infused food and preparation method thereof - Google Patents
Shrimp sauce infused food and preparation method thereof Download PDFInfo
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- CN102150891B CN102150891B CN2010106227400A CN201010622740A CN102150891B CN 102150891 B CN102150891 B CN 102150891B CN 2010106227400 A CN2010106227400 A CN 2010106227400A CN 201010622740 A CN201010622740 A CN 201010622740A CN 102150891 B CN102150891 B CN 102150891B
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Abstract
The invention relates to a method for preparing shrimp sauce sturgeon cartilage food. The method comprises the processes of preparation of sturgeon cartilages, treatment of shrimp sauce and final blending, wherein methods for removing fishy smell from the sturgeon cartilages and removing peculiar smell from the shrimp sauce are provided, preparation of shrimp sauce infused solution is provided, and the shrimp sauce sturgeon cartilage food with fresh taste is finally obtained. The invention also relates to the shrimp sauce sturgeon cartilage food prepared by the method.
Description
Technical field
The present invention relates to sturgeon cartilage food and preparation thereof, especially a kind of sturgeon cartilage food and preparation thereof of shrimp sauce dipping.
Background technology
The sturgeon whole body is precious, is the important source material of medicine and nutriment.The large greasiness of sturgeon body, its meat, ovum is fatty and protein is all very high.Contain 8 necessary seed amino acids of human body in the amino acid after protein decomposes.Sturgeon is classified as high tonic on Chinese pharmacology.Taste through the expert, the live body sturgeon of propagating artificially, meat is superior to eel, on globe fish.Its raw fish mouthfeel is tender, sliding, refreshing, is superior to lobster.The sturgeon entire body is a cartilage, wherein contains chondroitin sulfate, and chondroitin sulfate is a kind of acid mucopolysaccharide, and content reaches 30% in cartilage, and color and luster is pure white, and purity is high.Prove that through modern medicine it has functions such as reducing blood lipid, anti arteriosclerosis, anti-ageing, endurance.Recently, scientist finds, contains " preventing the tumor neogenetic blood vessels growth factor " in the cartilage, has anticancer and protective effect on cancer risk.In addition, cartilage and goods thereof also are widely used in various health products, cosmetics, food additives, field of beverage.
Though recognized the value of sturgeon cartilage in the prior art, be not enough greatly utilizing on the degree.For example when sturgeon was used as food consumption, it is discarded that sturgeon cartilage often is taken as rubbish; And in the application in fields such as cosmetics, additive; Often just utilized chondroitin sulfate wherein, and because the restriction of chondroitin sulfate cellulose content and existing extraction means, recovery rate is often not high; Therefore still can cause the discarded of a large amount of sturgeon cartilages, utilization rate is low all the time.
In addition, in the process of sturgeon and cartilage thereof, often run into following problem:
1, cuing open often can not be clean with the meat rejecting that sticks on the cartilage when sturgeon separates its kindred extremely, and the blood stains in the cartilage can not well ooze out simultaneously, cause occurring in the post-production peculiar smell.The method that has the meat that utilizes hot water to handle to make adhesion to separate in the prior art, but the shortcoming of this method is that the kindred separating effect is general, still needs the manual operations in later stage, can not well discharge blood stains in the bone.In addition; Also have reason in the prior art to soak for a long time, for example 2-3 days, leach the method for blood stains in the bone; But the shortcoming of this method is the operation cycle process; And well known to a person skilled in the art it is that the immersion of long-time fish-bone causes soak smelly rotten easily, very easily influences the later stage product quality.
2, sturgeon to compare some common fingerling fishy smell heavier, be unfavorable for removing raw meat.Materials such as for example utilizing HCl is arranged in the prior art, utilize the method for material immersion such as green onion etc. to remove the method for fishy smell, but the shortcoming of this method is the practice through the inventor, deodorization effect is not obvious, and possibly stay peculiar smell.
Leaching the thick gravy of coming when producing prawn product during shrimp sauce, after fermentation, process, is a kind of flavouring.Shrimp sauce is to use fresh shrimp to be raw material, the juice that a kind of taste that after pickling, ferment, tempering, obtains is very delicious.Shrimp sauce is pleasant to the palate, the treasure in the flavoring.And flood the local flavor that food not only can increase food with it, can also prolong the shelf-life of food simultaneously.But because shrimp sauce is to be prepared from shrimp, therefore have certain peculiar smell unavoidably, this peculiar smell perhaps can also be accepted for the people that the coastal area eats marine product for a long time, but is particular about difficult acceptance for the people who does not eat the hinterland of marine product for a long time.Therefore, be badly in need of a kind ofly removing peculiar smell in the shrimp sauce but simultaneously keeping the method for original bright fragrance, thereby prepare the shrimp sauce product that the more people of a kind of order are accepted.
Summary of the invention
The object of the present invention is to provide a kind of sturgeon cartilage food and preparation method thereof; Wherein in the preparation method in earlier stage of cartilage handle, fishy-removing-method; The seasoning in later stage etc. has provided new creative idea, thereby has obtained a kind of sturgeon cartilage food of delicious food.
The method that the present invention prepares sturgeon cartilage food may further comprise the steps:
One, the processing of sturgeon cartilage
1, get fresh sturgeon, the back of the body is opened to cut open and is killed, and gets the vertebrae that adhesion has meat that can't the place to go; At 121-125 ℃, the high temperature and high pressure steam of 0.3-0.45MPa is handled vertebrae down, and the processing time is 10-15 minute; Water washes vertebrae then, thereby removes the residual meat that adheres to;
2, remove raw meat liquid with the ratio preparation of putting into 15-20g orange skin in every 1L water; Wherein the orange skin is put into water after wrapping up with gauze; Water temperature is heated to 75-80 ℃, puts into the vertebrae that step 1 obtains then, amount of liquid gets final product for the submergence vertebrae; Constant temperature is handled after 20-25 minute and is pulled drainage out under said temperature, is cut into the long vertebrae of 4-5cm;
3, with the vertebrae of gained at 121-125 ℃, the high temperature and high pressure steam of 0.3-0.45MPa was handled 20-25 minute down, made it reach certain softening, promptly obtained the sturgeon cartilage of handling well;
Two, the processing of shrimp sauce
1, with the ratio of putting into 8-10g orange skin in every 1L shrimp sauce shrimp sauce and orange peel are mixed, be heated to 50-55 ℃ then, handled 15-20 minute, filter and remove orange peel, obtain the shrimp sauce of handling;
Three, the preparation of shrimp sauce sturgeon cartilage
1, by following weight ratio mixed configuration shrimp sauce maceration extract, shrimp sauce: yellow rice wine: green onion: white sugar: Chinese prickly ash=100: 50-80: 15-20: 2-3: 5-10;
2, in the shrimp sauce maceration extract: the ratio of sturgeon cartilage=1: 2-3 is its hybrid infusion, sealed packaging then, and the shrimp sauce maceration extract after the packing: sturgeon cartilage still is 1: 2-3; Sterilization; Sterilising conditions is pressure 0.2-0.25MPa, temperature 125-130 ℃, and time 5-8 second.
Innovative point of the present invention and advantage are:
1, utilizes the cartilage of the residual meat of high temperature high pressure process band; Behind certain hour, make the adhesive force of residual meat obviously descend; Handle the back with flowing water place to go easily just, HTHP makes cartilage obtain to a certain degree softening simultaneously, and this helps the stripping of removing fishy smell in the raw meat step afterwards; Help the entering of taste in the most delicious process simultaneously, and help cutting off.Certainly, the time of processing also is under control, thereby it is undue soft and be unfavorable for the processing in later stage to make that cartilage does not have
2, the method for removing fishy smell in prior art has under the background of all drawbacks; The pleasantly surprised discovery of inventor removes the fishy smell that raw meat liquid can effectively removal sturgeon cartilage with what a certain amount of orange skin dropped into that heating obtains in the water; And then the inventor has further studied the usage ratio and the processing time of orange skin and water; Finally confirmed highly preferred parameter, made the bitter off-flavors of sturgeon cartilage obtain place to go significantly, and kept the local flavor of certain aquatic products goods simultaneously.
3, the inventor finds that also the orange skin can also remove the peculiar smell in the shrimp sauce; But its consumption; Treatment temperature, processing time and removal cartilage fishy smell have a great difference, and the relevant parameter that the present invention sets promptly can be removed the peculiar smell in the shrimp sauce effectively; Can also well keep simultaneously the delicate flavour and the sea food flavor of shrimp sauce, simultaneously treated temperature and time can well prevent the volatilization of fragrance delicate flavour material in the shrimp sauce.
4, the inventor also mixes a kind of shrimp sauce maceration extract of suitable dipping sturgeon cartilage, obtains the sturgeon cartilage delicious flavour by this maceration extract dipping, rich in taste, and it is edible to be particularly suitable for going with rice or to go with wine, and also is the good selection of cold dish in daily family and the restaurant.
The specific embodiment
Embodiment 1
One, the processing of sturgeon cartilage
1, get fresh sturgeon, the back of the body is opened to cut open and is killed, and gets the vertebrae that adhesion has meat that can't the place to go, and at 121 ℃, the high temperature and high pressure steam of 0.3MPa is handled vertebrae down, and the processing time is 15 minutes, water flushing vertebrae then, thus remove the residual meat that adheres to;
2, remove raw meat liquid with the ratio preparation of putting into 15g orange skin in every 1L water; Wherein the orange skin is put into water after wrapping up with gauze; Water temperature is heated to 75 ℃, puts into the vertebrae that step 1 obtains then, amount of liquid gets final product for the submergence vertebrae; Constant temperature is handled after 25 minutes and is pulled drainage out under said temperature, is cut into the long vertebrae of 4-5cm;
3, with the vertebrae of gained at 121 ℃, the high temperature and high pressure steam of 0.3MPa was handled 25 minutes down, made it reach certain softening, promptly obtained the sturgeon cartilage of handling well;
Two, the processing of shrimp sauce
1, with the ratio of putting into 8g orange skin in every 1L shrimp sauce shrimp sauce and orange peel are mixed, be heated to 50 ℃ then, handled 20 minutes, filter and remove orange peel, obtain the shrimp sauce of handling;
Three, the preparation of shrimp sauce sturgeon cartilage
1, by following weight ratio mixed configuration shrimp sauce maceration extract, shrimp sauce: yellow rice wine: green onion: white sugar: Chinese prickly ash=100: 50: 15: 2: 5;
2, in the shrimp sauce maceration extract: the ratio of sturgeon cartilage=1: 2 is its hybrid infusion, sealed packaging then, and the shrimp sauce maceration extract after the packing: sturgeon cartilage still is 1: 2, sterilization, sterilising conditions is pressure 0.2MPa, 125 ℃ of temperature, 8 seconds time.
Embodiment 2
One, the processing of sturgeon cartilage
1, get fresh sturgeon, the back of the body is opened to cut open and is killed, and gets the vertebrae that adhesion has meat that can't the place to go, and at 125 ℃, the high temperature and high pressure steam of 0.45MPa is handled vertebrae down, and the processing time is 10 minutes, water flushing vertebrae then, thus remove the residual meat that adheres to;
2, remove raw meat liquid with the ratio preparation of putting into 20g orange skin in every 1L water; Wherein the orange skin is put into water after wrapping up with gauze; Water temperature is heated to 80 ℃, puts into the vertebrae that step 1 obtains then, amount of liquid gets final product for the submergence vertebrae; Constant temperature is handled after 20 minutes and is pulled drainage out under said temperature, is cut into the long vertebrae of 4-5cm;
3, with the vertebrae of gained at 125 ℃, the high temperature and high pressure steam of 0.45MPa was handled 20 minutes down, made it reach certain softening, promptly obtained the sturgeon cartilage of handling well;
Two, the processing of shrimp sauce
1, with the ratio of putting into 10g orange skin in every 1L shrimp sauce shrimp sauce and orange peel are mixed, be heated to 55 ℃ then, handled 15 minutes, filter and remove orange peel, obtain the shrimp sauce of handling;
Three, the preparation of shrimp sauce sturgeon cartilage
1, by following weight ratio mixed configuration shrimp sauce maceration extract, shrimp sauce: yellow rice wine: green onion: white sugar: Chinese prickly ash=100: 80: 20: 3: 10;
2, in the shrimp sauce maceration extract: the ratio of sturgeon cartilage=1: 3 is its hybrid infusion, sealed packaging then, and the shrimp sauce maceration extract after the packing: sturgeon cartilage still is 1: 3, sterilization, sterilising conditions is pressure 0.25MPa, 130 ℃ of temperature, 5 seconds time.
Claims (3)
1. the preparation method of a shrimp sauce sturgeon cartilage food is characterized in that comprising:
One, the processing of sturgeon cartilage
(1) get fresh sturgeon, the back of the body is opened to cut open and is killed, and gets the vertebrae that adhesion has the meat that can't remove; At 121-125 ℃, the high temperature and high pressure steam of 0.3-0.45MPa is handled vertebrae down, and the processing time is 10-15 minute; Water washes vertebrae then, thereby removes the residual meat that adheres to;
(2) remove raw meat liquid with the ratio preparation of putting into 15-20g orange skin in every 1L water; Wherein the orange skin is put into water after wrapping up with gauze; Water temperature is heated to 75-80 ℃, puts into the vertebrae that step (1) obtains then, amount of liquid gets final product for the submergence vertebrae; Constant temperature is handled after 20-25 minute and is pulled drainage out under said temperature, is cut into the long vertebrae of 4-5cm;
(3) with the vertebrae of gained at 121-125 ℃, the high temperature and high pressure steam of 0.3-0.45MPa was handled 20-25 minute down, made it reach certain softening, promptly obtained the sturgeon cartilage of handling well;
Two, the processing of shrimp sauce
(1) with the ratio of putting into 8-10g orange skin in every 1L shrimp sauce shrimp sauce and orange peel are mixed, be heated to 50-55 ℃ then, handled 15-20 minute, filter and remove orange peel, obtain the shrimp sauce of handling;
Three, the preparation of shrimp sauce sturgeon cartilage
(1) by following weight ratio mixed configuration shrimp sauce maceration extract, shrimp sauce: yellow rice wine: green onion: white sugar: Chinese prickly ash=100: 50-80: 15-20: 2-3: 5-10;
(2) in the shrimp sauce maceration extract: the ratio of sturgeon cartilage=1: 2-3 is its hybrid infusion, sealed packaging then, and the shrimp sauce maceration extract after the packing: sturgeon cartilage still is 1: 2-3, sterilization.
2. according to the preparation method of claim 1, it is characterized in that sterilising conditions is pressure 0.2-0.25MPa, temperature 125-130 ℃, time 5-8 second.
3. the shrimp sauce sturgeon cartilage food that makes according to the preparation method of claim 1 or 2.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010106227400A CN102150891B (en) | 2010-12-29 | 2010-12-29 | Shrimp sauce infused food and preparation method thereof |
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| CN2010106227400A CN102150891B (en) | 2010-12-29 | 2010-12-29 | Shrimp sauce infused food and preparation method thereof |
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| CN102150891A CN102150891A (en) | 2011-08-17 |
| CN102150891B true CN102150891B (en) | 2012-03-28 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103053985A (en) * | 2011-10-19 | 2013-04-24 | 龙海盛记食品工业有限公司 | Oyster powder, oyster fine powder and preparation method |
| CN113383914B (en) * | 2021-05-26 | 2022-08-23 | 衢州鲟龙水产食品科技开发有限公司 | Sturgeon bone and tendon product and preparation method thereof |
| CN113439832B (en) * | 2021-06-16 | 2022-06-17 | 衢州鲟龙水产食品科技开发有限公司 | Method for preparing sturgeon soup by using sturgeon heads and sturgeon soup |
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| CN1198629C (en) * | 2002-03-21 | 2005-04-27 | 蒋杰士 | Biology calcium health foods made from sierra fish bone and its preparation method |
| CN1259860C (en) * | 2002-11-19 | 2006-06-21 | 蓝泽桥 | Cartilage food and productive method |
| CN101044908B (en) * | 2007-01-04 | 2010-08-25 | 福州中桥网络科技有限公司 | High nutrition product developed from vertebra bone of freshwater eel |
| CN101530201A (en) * | 2008-03-14 | 2009-09-16 | 北京汉潮联创中药科技有限公司 | Extraction, application and preparation method of sturgeon chondroitin |
| CN101711591B (en) * | 2008-10-08 | 2013-09-11 | 上海市新文达生物科技有限公司 | Preparation method of fish cartilage extracts and obtained product |
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Effective date of registration: 20120130 Address after: Yinzhou District Zhonggongmiao street in Zhejiang city in Ningbo Province, Zhejiang province 315100 Ningbo Tiantong North Road No. 1388, room 3624 Applicant after: Ningbo Yinzhou Furuida Biotechnology Co., Ltd. Address before: 100070, No. 11, No. six, No. 188, South Fourth Ring Road, Fengtai District, Beijing Applicant before: Su Yang |
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Owner name: JIANGSU HAIAN SOFTWARE TECHNOLOGY PARK INVESTMENT Effective date: 20130703 Owner name: NANTONG JINWANG AGRICULTURAL DEVELOPMENT CO., LTD. Free format text: FORMER OWNER: NINGBO YINZHOU FURUIDA BIOTECHNOLOGY CO., LTD. Effective date: 20130703 |
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Effective date of registration: 20130703 Address after: 226601 Tongyu Road, Chengdong Town, Haian County, Nantong, Jiangsu Patentee after: Nantong Jinwang Agricultural Development Co., Ltd. Patentee after: Haian Jiangsu software science and Technology Park Investment Co., Ltd. Address before: 315100 Zhejiang city of Ningbo province Yinzhou District Zhonggongmiao Street Tiantong Road No. 1388 room 3624 Patentee before: Ningbo Yinzhou Furuida Biotechnology Co., Ltd. |
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