CN102657322A - Fishy smell removing seasoning powder and use method thereof - Google Patents
Fishy smell removing seasoning powder and use method thereof Download PDFInfo
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- CN102657322A CN102657322A CN2012101665662A CN201210166566A CN102657322A CN 102657322 A CN102657322 A CN 102657322A CN 2012101665662 A CN2012101665662 A CN 2012101665662A CN 201210166566 A CN201210166566 A CN 201210166566A CN 102657322 A CN102657322 A CN 102657322A
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Abstract
The invention provides fishy smell removing seasoning powder which comprises raw materials including, by weight, 5-10 parts of green tea powder, 2.5-5.5 parts of citric acid, 1.5-4.5 parts of malic acid, 15-25 parts of ginger powder, 0.8-1 part of pepper powder, 20-30 parts of scallion powder, 0.8-1 part of star aniseed powder, 8-12 parts of solid powder of wine and 8-10 parts of solid powder of vinegar. By the aid of the fishy smell removing seasoning powder, fishy smell of meat and aquatic products can be removed, and natural quality of food can be kept.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of raw meat condiment powder and method for using thereof removed.
Background technology
Because meat and aquatic products self contain nutriments such as amounts of protein, amino acid, lecithin, these materials can produce fishy smell under environment and self-acting.In the prior art, people are to add spices such as Chinese prickly ash, anise, the ginger raw meat of making a return journey when processing meat and aquatic products usually, still can not remove fishy smell fully.In order to remove smelling removal fully, in the prior art, in meat and aquatic products, add material such as essence and remove raw meat, but essence add the natural quality that affiliation destroys food, human body is difficult for Excessive Intake.
Summary of the invention
The purpose of this invention is to provide a kind of raw meat condiment powder and method for using thereof removed, can remove the fishy smell of meat and aquatic products and the natural quality of maintenance food.
In order to solve the problems of the technologies described above, provided by the inventionly remove raw meat condiment powder and method for using is achieved in that
A kind of raw meat condiment powder that removes comprises: the raw material of following weight ratio: green tea powder 5 ~ 10, citric acid 2.5 ~ 5.5, malic acid 1.5 ~ 4.5, ginger powder 15 ~ 25, zanthoxylum powder 0.8 ~ 1, green onion powder 20 ~ 30, star aniseed powder 0.8 ~ 1, pressed powder wine 8 ~ 12 and powder vinegar 8 ~ 10.
Optional, said meat product and aquatic products remove the raw material that raw meat condiment powder also comprises following weight ratio: starch 15 ~ 25.
Optional, the weight ratio of said green tea powder is: 6 ~ 8.
Optional, the weight ratio of said citric acid is: 3 ~ 5, and the weight ratio of said malic acid is: 2 ~ 4.
Remove the method for using of raw meat flavoring described in the claim 1; Comprise: meat product or aquatic products are put in the pot; Add clear water and boil taking-up after 3 ~ 5 minutes, cook, be heated to 80 ~ 100 temperature at said meat product or aquatic products; Add said meat product and aquatic products and remove the raw meat flavoring, continue culinary art.
Optional, meat product in the said adding pot or aquatic products and the said mass ratio that removes the raw meat flavoring are: 100:1 ~ 2.
Contain aromatic oil in the green tea powder, organic acid.Add the green tea powder in the food process and can remove peculiar smell, and can carry aquatic foods.
Citric acid, malic acid belong to organic acid.Because materials such as the protein that contains in meat and the aquatic products, amino acid, lecithin can produce ammonia, trimethylamine, methyl mercaptan, hydrogen sulfide, indoles and heterocycle ammonia nitrogen-containing compound etc.; More than stench material is alkali compounds; Its pH value is greater than 7.25; Citric acid, malic acid generate the acetic acid salt as organic acid with above-mentioned alkali compounds, reach neutralization and go the raw meat effect.
Ginger powder, zanthoxylum powder, star aniseed powder, green onion powder, the special aroma of these spices make the people on smell, ignore fishy smell, and ginger contains zingiberol, zingiberene, gingerol, contain the pericarpium zanthoxyli element in the Chinese prickly ash; Contain anise alcohol, anisole in the anise, green onion contains volatile oil and green onion allicin etc., and above-mentioned substance all can make the ignorant composition generation oxidation reaction peculiar smell of raw meats such as aldehyde, ketone weaken.
Pressed powder wine and powder vinegar wherein contain materials such as ethanol, acetaldehyde, have dissolubility and volatility.Wine and vinegar can be earlier with the aldehyde in aquatic products and the meat, ketone, sulfur-containing compound dissolvings, and stench flavor is removed in volatilization after heating again.Simultaneously wine can generate aroma substance---acetal with the reaction of the aldehydes in the raw material with vinegar, it can also with the citric acid of above-mentioned interpolation, malic acid combines to take place esterification generation ester class, both coefficient results can make meat and aquatic products remove flavor and enhancing flavor.
Provided by the invention except that raw meat condiment powder, can remove the fishy smell of meat, various aquatic products, the meat and the various aquatic products more delicious taste of boiling simultaneously; When culinary art meat and various aquatic products, add except that raw meat condiment powder according to the method for using of removing raw meat condiment powder provided by the invention, in cooking process and after the culinary art maturation, all do not smell the fishy smell of meat or aquatic products, and more delicious taste.
Description of drawings
Fig. 1 is the raw meat flavoring method for using flow chart that removes provided by the invention.
The specific embodiment
In order to make the object of the invention, technical scheme and advantage clearer,, the present invention is further elaborated below in conjunction with accompanying drawing and embodiment.Should be appreciated that specific embodiment described herein only in order to explanation the present invention, and be not used in qualification the present invention.
A kind of raw meat condiment powder that removes comprises: the raw material of following weight ratio: green tea powder 5 ~ 10, citric acid 2.5 ~ 5.5, malic acid 1.5 ~ 4.5, ginger powder 15 ~ 25, zanthoxylum powder 0.8 ~ 1, green onion powder 20 ~ 30, star aniseed powder 0.8 ~ 1, pressed powder wine 8 ~ 12 and powder vinegar 8 ~ 10.
Meat product and aquatic products remove the raw material that raw meat condiment powder also comprises following weight ratio: starch 15 ~ 25.Starch plays the effect of filling and carrying in removing raw meat condiment powder.
The present invention provides preferred embodiment, and the weight ratio of green tea powder is: 6 ~ 8.
The present invention provides preferred embodiment, and the weight ratio of citric acid is: 3 ~ 5, and the weight ratio of malic acid is: 2 ~ 4.
Above raw material by after the proportioning weighing, is put into material mixer and mixed 10 ~ 15 minutes, after mixing,, be distributed into the individual packets dress by specification requirement.
As shown in Figure 1, the present invention provides the method for using except that the raw meat flavoring, comprising:
Step 101, meat product or aquatic products are put in the pot, added clear water and boil after 3 ~ 5 minutes and take out;
Step 102, cook, be heated to 80 ~ 100 temperature, add said meat product and aquatic products and remove the raw meat flavoring, continue culinary art at said meat product or aquatic products.
Continue culinary art, need not change original cooking methods, just can make tasty dish.
Meat product in the adding pot or aquatic products and the said mass ratio that removes the raw meat flavoring are: 100:1 ~ 2.
The raw meat flavoring that removes provided by the invention is applicable to various livestock meats, various aquatic products, for example freshwater fish and various seafood, marine product.
In order to specify the raw meat flavoring that removes provided by the invention, provide detailed embodiment that the raw meat flavoring that removes provided by the invention is described as follows.
Embodiment one
Take by weighing green tea powder 5g, citric acid 5.5g, malic acid 1.5g, ginger powder 25g, zanthoxylum powder 0.8g, green onion powder 20g, star aniseed powder 0.8g, pressed powder wine 12g and powder vinegar 8g, starch 15g; Putting into material mixer mixed 10 ~ 15 minutes; After mixing; By specification requirement, be distributed into the individual packets dress.
Embodiment two
Take by weighing green tea powder 10g, citric acid 2.5g, malic acid 4.5g, ginger powder 15g, zanthoxylum powder 1g, green onion powder 30g, star aniseed powder 1g, pressed powder wine 8g and powder vinegar 10g, starch 25g; Put into material mixer and mixed 10 ~ 15 minutes, after mixing,, be distributed into the individual packets dress by specification requirement.
Embodiment three
Take by weighing green tea powder 6g, citric acid 3g, malic acid 2g, ginger powder 18g, zanthoxylum powder 0.9g, green onion powder 22g, star aniseed powder 0.9g, pressed powder wine 9g and powder vinegar 9g, starch 18g; Put into material mixer and mixed 10 ~ 15 minutes, after mixing,, be distributed into the individual packets dress by specification requirement.
Embodiment four
Take by weighing green tea powder 8g, citric acid 5g, malic acid 4g, ginger powder 22g, zanthoxylum powder 0.9g, green onion powder 28g, star aniseed powder 0.9g, pressed powder wine 11g and powder vinegar 9g, starch 23g; Put into material mixer and mixed 10 ~ 15 minutes, after mixing,, be distributed into the individual packets dress by specification requirement.
Need to prove, remove the raw meat flavoring among the embodiment one to embodiment four, also can not add starch, add starch after, starch plays the effect of filling and carrying, and makes that to remove the raw meat flavoring for mixture more even.
The above is merely preferred embodiment of the present invention, not in order to restriction the present invention, all any modifications of within spirit of the present invention and principle, being done, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. one kind is removed raw meat condiment powder; It is characterized in that, comprising: the raw material of following weight ratio: green tea powder 5 ~ 10, citric acid 2.5 ~ 5.5, malic acid 1.5 ~ 4.5, ginger powder 15 ~ 25, zanthoxylum powder 0.8 ~ 1, green onion powder 20 ~ 30, star aniseed powder 0.8 ~ 1, pressed powder wine 8 ~ 12 and powder vinegar 8 ~ 10.
2. the raw meat condiment powder that removes according to claim 1 is characterized in that said meat product and aquatic products remove the raw material that raw meat condiment powder also comprises following weight ratio: starch 15 ~ 25.
3. the raw meat toppings that remove according to claim 1 is characterized in that the weight ratio of said green tea powder is: 6 ~ 8.
4. the raw meat condiment powder that removes according to claim 1 is characterized in that the weight ratio of said citric acid is: 3 ~ 5, and the weight ratio of said malic acid is: 2 ~ 4.
5. remove the method for using of raw meat flavoring described in the claim 1; It is characterized in that, comprising: meat product or aquatic products are put in the pot, added clear water and boil taking-up after 3 ~ 5 minutes; Cook; Be heated to 80 ~ 100 temperature at said meat product or aquatic products, add said meat product and aquatic products and remove the raw meat flavoring, continue culinary art.
6. the method for using of removing the raw meat flavoring according to claim 5, meat product in the said adding pot or aquatic products and the said mass ratio that removes the raw meat flavoring are: 100:1 ~ 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101665662A CN102657322A (en) | 2012-05-25 | 2012-05-25 | Fishy smell removing seasoning powder and use method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101665662A CN102657322A (en) | 2012-05-25 | 2012-05-25 | Fishy smell removing seasoning powder and use method thereof |
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| Publication Number | Publication Date |
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| CN102657322A true CN102657322A (en) | 2012-09-12 |
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| CN2012101665662A Pending CN102657322A (en) | 2012-05-25 | 2012-05-25 | Fishy smell removing seasoning powder and use method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393061A (en) * | 2013-08-13 | 2013-11-20 | 张瑞菊 | Fishy smell removing process for conditioned duck meat |
| CN103719793A (en) * | 2014-01-12 | 2014-04-16 | 严斯文 | Preparation method of black tea seasoner |
| CN104824604A (en) * | 2015-04-24 | 2015-08-12 | 陆开云 | Seasoning liquid for removing fishy odour |
| CN106857996A (en) * | 2017-04-24 | 2017-06-20 | 福建新华东食品有限公司 | A kind of preparation method of seaweed tea |
| CN108523072A (en) * | 2018-03-22 | 2018-09-14 | 孙昊 | A kind of barbecue sauce |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101810292A (en) * | 2009-02-24 | 2010-08-25 | 四川大学 | Preparation method of special cooking wine for removing river fishy smell and enhancing the flavor |
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2012
- 2012-05-25 CN CN2012101665662A patent/CN102657322A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810292A (en) * | 2009-02-24 | 2010-08-25 | 四川大学 | Preparation method of special cooking wine for removing river fishy smell and enhancing the flavor |
Non-Patent Citations (2)
| Title |
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| 李清秀等: "中菜常用香辛调料性质及调味作用研究", 《中国调味品》 * |
| 钟威等: "液熏斑点叉尾鮰加工工艺研究", 《食品与发酵工业》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393061A (en) * | 2013-08-13 | 2013-11-20 | 张瑞菊 | Fishy smell removing process for conditioned duck meat |
| CN103393061B (en) * | 2013-08-13 | 2015-07-22 | 张瑞菊 | Fishy smell removing process for conditioned duck meat |
| CN103719793A (en) * | 2014-01-12 | 2014-04-16 | 严斯文 | Preparation method of black tea seasoner |
| CN104824604A (en) * | 2015-04-24 | 2015-08-12 | 陆开云 | Seasoning liquid for removing fishy odour |
| CN106857996A (en) * | 2017-04-24 | 2017-06-20 | 福建新华东食品有限公司 | A kind of preparation method of seaweed tea |
| CN108523072A (en) * | 2018-03-22 | 2018-09-14 | 孙昊 | A kind of barbecue sauce |
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| C06 | Publication | ||
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| CB02 | Change of applicant information |
Address after: The middle section of Changxin Huiji District comprehensive investment zone of Zhengzhou City Road 450000 in Henan Province Applicant after: Sanquan Food Co., Ltd. Address before: The middle section of Changxin Huiji District comprehensive investment zone of Zhengzhou City Road 450000 in Henan Province Applicant before: Zhengzhou Sanquan Food Co., Ltd. |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120912 |