CN102475260B - Special sauce for fish stewing, and processing method thereof - Google Patents
Special sauce for fish stewing, and processing method thereof Download PDFInfo
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- CN102475260B CN102475260B CN201010565551.4A CN201010565551A CN102475260B CN 102475260 B CN102475260 B CN 102475260B CN 201010565551 A CN201010565551 A CN 201010565551A CN 102475260 B CN102475260 B CN 102475260B
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Abstract
The present invention relates to a seasoning sauce, and specifically to a special sauce for fish stewing. The raw materials of the special sauce comprise, by weight, 65-75 parts of soybean sauce, 4-6 parts of bone extract oil, 4-6 parts of a meretrix meretrix extracting solution, 18-22 parts of fresh cayenne pepper, 0.15-0.35 parts of ginger, and 0.1-0.3 parts of garlic, wherein the bone extract oil is the water extract of the pig bone, the meretrix meretrix extracting solution is the papain enzymolysis liquid of the meretrix meretrix meat, and the fresh cayenne pepper is subjected to salting with salt water. The nutritive value of the sauce of the present invention is higher than the nutritive value of other traditional condiments. The special sauce of the present invention has delicious and pure taste, and can become the popular sauce of the people.
Description
Technical field
The present invention relates to tartar sauce, specifically a kind of Special sauce for fish stewing and processing method thereof.
Background technology
This product has broken through the simple technique of traditional properties sauce and formula in the past, and Hai Yu company adopts the abundant pig bone utilization of resources advanced person's in current the Northeast technology to be extracted on this basis.A very abundant nutritive issue according to interrelated data report pig bone and other the Animal Bone of NNFA.It is by bone growth promoting factor, and the tens of kinds of protein such as bone sprout cell, osteocyte and collagen, mucopolysaccharide and numerous mineral matters form.And mineral matter (calcium, phosphorus, magnesium) and numerous trace element in bone tissue is present in bone.
And the clam high a kind of shellfish that is a kind of nutrition shows according to NNFA's interrelated data, clam contains protein 10%, fat 1.2%, carbohydrate 2.5%.Also have human body to be easy to the necessary mineral matters of multiple human body such as the each seed amino acid, calcium, potassium, magnesium, phosphorus, iron that absorb.And clam also has very high dietotherapy medical value, ancient times, the Compendium of Material Medica of Li Shizhen (1518-1593 A.D.) was recorded, clam can disappear long-pending piece, can detoxify, and modern science data is reported: clam has clearing heat and promoting diuresis, loose clean, the invigorating the spleen of reducing phlegm etc. has obvious inhibitory action to liver cancer.
Therefore Hai Yu company adopts above two kinds of nutritious raw materials, utilizes advanced bioscience technology, in conjunction with Hai Yu company advanced production equipment, is extracted.The matelote sauce that gained bone extract oil and clam liquid are developed into, well imagines, the nutritive value of the matelote sauce of this product is much higher than other traditional flavouring, and it will become the most popular tartar sauce of the common people.
Summary of the invention
The object of the present invention is to provide a kind of Special sauce for fish stewing and processing method thereof.
For achieving the above object, the technical solution used in the present invention is:
A kind of Special sauce for fish stewing, by weight, raw material consists of: soya sauce 65-75 part, bone extract oil 4-6 part, clam extract 4-6 part, fresh capsicum 18-22 part, ginger 0.15-0.35 part, garlic 0.1-0.3 part;
Described bone extract oil is the water extraction liquid of pig bone, the papain enzymolysis liquid that described clam extract is Clam Meat, and described fresh capsicum is the fresh capsicum of saline solution salt marsh.
The processing method of described Special sauce for fish stewing is:
By weight, raw material consists of: soya sauce 65-75 part, bone extract oil 4-6 part, clam extract 4-6 part, fresh capsicum 18-22 part, ginger 0.15-0.35 part, garlic 0.1-0.3 part; Described bone extract oil is the water extraction liquid of pig bone, the papain enzymolysis liquid that described clam extract is Clam Meat, and described fresh capsicum is the fresh capsicum of saline solution salt marsh;
1) soya sauce fermenting is pulverized for subsequent use with 8 object pulverizers; By for subsequent use after pulverizing with 8 object pulverizers after garlic peeling and Jiang Qingxi; The fresh capsicum of salt marsh is pulverized for subsequent use with 8 object pulverizers;
2) by raw material by proportion scale claimed in claim 1, put into reactor, agitating heating is warming up to 100 DEG C-110 DEG C, stops heating, stewing within 15-20 minute, be cooled to 75 DEG C-80 DEG C filling, obtain finished product.
The leaching process of described bone extract oil is:
1) after fresh pig bone is cleaned up, put into stainless steel jacketed pan, add clear water submergence, then, by steam heated, after boiling, skim surperficial offscum; Process 5-30 minute;
2) processed good pig bone is broken into bulk and adds spice; Pack extraction equipment into, add thermophilic digestion, extracted; In extraction equipment, adding water is the doubly left and right of 3-3.5 of pig bone, and in temperature 138-150 DEG C, the time is 3-5 hour; And then cooked at constant, curing temperature is at 70-80 DEG C, and the time is 5-6 hour;
3) filter and Vacuum Concentration after above-mentioned the 2nd is completed, the liquid obtaining is exactly bone extract oil.
Spice by weight, Chinese prickly ash 0.1-0.15 part, Chinese cassia tree 0.1-0.15 part, cloves 0.1-0.05 part, dried orange peel 0.1-0.15 part.
The process of described clam extract is:
1) Clam Meat after pulverizing is put into enzymatic vessel, in enzymatic vessel, add water, amount of water be Clam Meat quality 1.8-2.2 doubly; The consumption of protease is the 1.5-1.6% of raw material Clam Meat quality, and the pH value of enzymolysis is 7.0, and temperature should be 50 DEG C-55 DEG C, and the time is 2 hours;
2) enzymolysis liquid obtained above is heated to 80-90 DEG C of time, keeps making its passivation in 10-20 minute, thereby obtain the clam liquid after enzymolysis.
The acquisition process of described Clam Meat is:
1) after fresh clam is cleaned up, in the seawater with salinity 2-3%, tell sand, telling the husky time is 24-25 hour, then gets meat;
2) Clam Meat is pulverized with pulverizer.
The raw material processing of fresh capsicum: fresh capsicum long 18-22 centimetre is gone to the base of a fruit, cleaning, and then salt marsh all floods with the saline solution of 16-24 Baume degrees, the salt marsh time is about 2-3 month, then pulverizes for subsequent use with 8 object pulverizers.
The nutritive value of the matelote sauce of this product is much higher than other traditional flavouring, and delicious pure, it will become the most popular tartar sauce of the common people.
Detailed description of the invention
This product is with soya sauce, clam extract, fresh capsicum, ossein wet goods plurality of raw materials composition.
Embodiment 1
One, its batching is as follows:
Soya sauce 70 weight portions, bone extract oil 5 weight portions, clam extract 5 weight portions, fresh capsicum 20 weight portions, ginger 0.25 weight portion, garlic 0.2 weight portion;
Two, the raw material processing of pig bone (extracting the main points of bone extract oil):
The leaching process of described bone extract oil is,
1, after fresh pig bone is cleaned up, put into stainless steel jacketed pan, add clear water submergence, then, by steam heated, after boiling, skim surperficial offscum; Process 10 minutes;
2, processed good pig bone is broken into the spice that bulk adds pig bone weight 0.5% (spice by weight, 0.1 part, Chinese prickly ash, 0.15 part of Chinese cassia tree, 0.1 part of cloves, 0.15 part of dried orange peel);
Pack extraction equipment (the TQ series multifunctional extractor of Wuxi Dong Guan Machinery Manufacturing Co., Ltd.) into, add thermophilic digestion, extracted; Add spice, especially increase the fragrance of pig bone, its objective is and allow the original fishy smell of pig bone remove;
In extraction equipment, adding water is 3 times of left and right of pig bone, and in temperature 138-150 DEG C, the time is 4 hours; Its objective is the abundant nutrition composition that makes pig bone resource contained, all purify, and then cooked at constant, curing temperature is at 70-80 DEG C, and the time is 6 hours;
3, filter after above-mentioned the 2nd is completed, filtration and Vacuum Concentration (concentration of its bone soup is strengthened, and solid content reaches 80% left and right), the liquid obtaining is exactly bone extract oil.(this bone extract oil is worth and is to contain the various trace elements such as abundant calcium, iron, phosphorus, magnesium, gelatine albumen, amino acid).
Three, the raw material of clam is processed and is extracted:
1, after fresh clam is cleaned up, tell sand (object is to allow the sea sand in clam pass through clam breath out) with the seawater of salinity 2%, telling the husky time is 24 hours, then gets meat.
2, Clam Meat is pulverized with pulverizer.
3, select papain as enzymolysis catalyst, Clam Meat is put into enzymatic vessel, in enzymatic vessel, adding water, amount of water is 2 times of Clam Meat quality.The consumption of protease is 1.5% of raw material Clam Meat quality, and the pH value of enzymolysis is 7.0, and temperature should be 50 DEG C-52 DEG C (if the temperature of enzymolysis, lower than 50 DEG C or higher than 55 DEG C, will affect protein and transform amino acid whose effect), and the time is 2 hours.(object of enzymolysis is that the protein transduction of clam is turned to amino acid);
4, enzymolysis liquid obtained above is heated to 80 DEG C of times, keeps making its passivation in 10 minutes, thereby obtain the clam liquid after enzymolysis;
Four, the raw material processing of fresh capsicum
Adopt first-class fresh capsicum (18-22 centimetre) to remove the base of a fruit, cleaning, then salt marsh 20BX
°salt solution all flood, the salt marsh time is about 2-3 month, then pulverizes for subsequent use with 8 object pulverizers.
Five, the raw material processing of soya sauce
The soya sauce fermenting is pulverized for subsequent use with 8 object pulverizers.
Six, garlic, the processing of ginger raw material
By for subsequent use after pulverizing with 8 object pulverizers after garlic peeling and Jiang Qingxi.
Seven, by the various raw materials of getting ready by above-mentioned proportion scale, put into reactor, agitating heating is warming up to 110 DEG C, stop heating.Stewing 15 minutes, be cooled to 80 DEG C filling, obtain finished product.
Embodiment 2
Difference from Example 1 is:
A kind of Special sauce for fish stewing, by weight, raw material consists of: 75 parts of soya sauces, 6 parts of bone extract oils, 4 parts of clam extracts, 22 parts, fresh capsicum, 0.15 part of ginger, 0.2 part of garlic;
The various raw materials of getting ready, by above-mentioned proportion scale, are put into reactor, and agitating heating is warming up to 105 DEG C, stops heating, stewing 20 minutes, be cooled to 75 DEG C filling, obtain finished product.
Claims (7)
1. a processing method for Special sauce for fish stewing, is characterized in that:
By weight, raw material consists of: soya sauce 65-75 part, bone extract oil 4-6 part, clam extract 4-6 part, fresh capsicum 18-22 part, ginger 0.15-0.35 part, garlic 0.1-0.3 part; Described bone extract oil is the water extraction liquid of pig bone, the papain enzymolysis liquid that described clam extract is Clam Meat, and described fresh capsicum is the fresh capsicum of saline solution salt marsh;
1) soya sauce fermenting is pulverized for subsequent use with 8 object pulverizers; By for subsequent use after pulverizing with 8 object pulverizers after garlic peeling and Jiang Qingxi; The fresh capsicum of salt marsh is pulverized for subsequent use with 8 object pulverizers;
2) by raw material by proportion scale claimed in claim 1, put into reactor, agitating heating is warming up to 100 DEG C-110 DEG C, stops heating, stewing within 15-20 minute, be cooled to 75 DEG C-80 DEG C filling, obtain finished product.
2. according to processing method claimed in claim 1, it is characterized in that:
The leaching process of described bone extract oil is,
1) after fresh pig bone is cleaned up, put into stainless steel jacketed pan, add clear water submergence, then, by steam heated, after boiling, skim surperficial offscum; Process 5-30 minute;
2) processed good pig bone is broken into bulk and adds spice; Pack extraction equipment into, thermophilic digestion, is extracted; In extraction equipment, adding water is the doubly left and right of 3-3.5 of pig bone, and in temperature 138-150 DEG C, the time is 3-5 hour; And then cooked at constant, curing temperature is at 70-80 DEG C, and the time is 5-6 hour;
3) filter and Vacuum Concentration after above-mentioned the 2nd is completed, the liquid obtaining is exactly bone extract oil.
3. according to processing method claimed in claim 2, it is characterized in that:
Spice by weight, Chinese prickly ash 0.1-0.15 part, Chinese cassia tree 0.1-0.15 part, cloves 0.1-0.05 part, dried orange peel 0.1-0.15 part.
4. according to processing method claimed in claim 1, it is characterized in that:
The process of described clam extract is,
1) Clam Meat after pulverizing is put into enzymatic vessel, in enzymatic vessel, add water, amount of water be Clam Meat quality 1.8-2.2 doubly; The consumption of protease is the 1.5-1.6% of raw material Clam Meat quality, and the pH value of enzymolysis is 7.0, and temperature should be 50 DEG C-55 DEG C, and the time is 2 hours;
2) enzymolysis liquid obtained above is heated to 80-90 DEG C of time, keeps making its passivation in 10-20 minute, thereby obtain the clam liquid after enzymolysis.
5. according to processing method claimed in claim 1, it is characterized in that:
The acquisition process of described Clam Meat is:
1) after fresh clam is cleaned up, in the seawater with salinity 2-3%, tell sand, telling the husky time is 24-25 hour, then gets meat;
2) Clam Meat is pulverized with pulverizer.
6. according to processing method claimed in claim 1, it is characterized in that:
The raw material processing of fresh capsicum: fresh capsicum long 18-22 centimetre is gone to the base of a fruit, cleaning, and then salt marsh all floods with the saline solution of 16-24 Baume degrees, the salt marsh time is 2-3 month, then pulverizes for subsequent use with 8 object pulverizers.
7. by the prepared Special sauce for fish stewing of any claim processing method of claim 1-6, it is characterized in that:
By weight, raw material consists of: soya sauce 65-75 part, bone extract oil 4-6 part, clam extract 4-6 part, fresh capsicum 18-22 part, ginger 0.15-0.35 part, garlic 0.1-0.3 part;
Described bone extract oil is the water extraction liquid of pig bone, the papain enzymolysis liquid that described clam extract is Clam Meat, and described fresh capsicum is the fresh capsicum of saline solution salt marsh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010565551.4A CN102475260B (en) | 2010-11-30 | 2010-11-30 | Special sauce for fish stewing, and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201010565551.4A CN102475260B (en) | 2010-11-30 | 2010-11-30 | Special sauce for fish stewing, and processing method thereof |
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| Publication Number | Publication Date |
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| CN102475260A CN102475260A (en) | 2012-05-30 |
| CN102475260B true CN102475260B (en) | 2014-07-23 |
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| CN201010565551.4A Expired - Fee Related CN102475260B (en) | 2010-11-30 | 2010-11-30 | Special sauce for fish stewing, and processing method thereof |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307465A (en) * | 2016-08-19 | 2017-01-11 | 广西正五海洋产业股份有限公司 | Clam sauce |
| CN108618109A (en) * | 2017-03-22 | 2018-10-09 | 周永东 | A kind of secret northeast salty sauce and preparation method thereof |
| CN107440071A (en) * | 2017-07-27 | 2017-12-08 | 于勇 | Iron pan matelote sauce and preparation method thereof |
Citations (4)
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|---|---|---|---|---|
| CN1813587A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Conceutrated pig cream |
| CN1919061A (en) * | 2006-08-18 | 2007-02-28 | 沈永华 | Production technique for bone component |
| CN101455324A (en) * | 2009-01-07 | 2009-06-17 | 南京农业大学 | Preparation method of hard clam seafood flavoring peptides and products thereof |
| CN101816411A (en) * | 2010-05-14 | 2010-09-01 | 洮南市北方金塔实业有限责任公司 | Method for preparing bioactive chilli sauce |
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2010
- 2010-11-30 CN CN201010565551.4A patent/CN102475260B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813587A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Conceutrated pig cream |
| CN1919061A (en) * | 2006-08-18 | 2007-02-28 | 沈永华 | Production technique for bone component |
| CN101455324A (en) * | 2009-01-07 | 2009-06-17 | 南京农业大学 | Preparation method of hard clam seafood flavoring peptides and products thereof |
| CN101816411A (en) * | 2010-05-14 | 2010-09-01 | 洮南市北方金塔实业有限责任公司 | Method for preparing bioactive chilli sauce |
Non-Patent Citations (4)
| Title |
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| 张留安等.骨素及其在肉制品中的应用技术.《肉类工业》.2004,(第2期),34-35. |
| 王兵.酶法海鲜调味酱的工艺研究.《福建轻纺》.1997,(第5期),4-7. |
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| 骨素及其在肉制品中的应用技术;张留安等;《肉类工业》;20041231(第2期);34-35 * |
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Granted publication date: 20140723 Termination date: 20201130 |