CN103070383B - Spicy minced fish sauce and preparation method thereof - Google Patents
Spicy minced fish sauce and preparation method thereof Download PDFInfo
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- CN103070383B CN103070383B CN201210584563.0A CN201210584563A CN103070383B CN 103070383 B CN103070383 B CN 103070383B CN 201210584563 A CN201210584563 A CN 201210584563A CN 103070383 B CN103070383 B CN 103070383B
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Abstract
The invention relates to the technical field of food, and discloses a spicy minced fish sauce and a preparation method thereof. The spicy minced fish sauce is prepared by Dong River freshwater fish meat, high mountain peppers, garlic, gingers, onions, monosodium glutamate, chicken powder, colza oil, sesames, salt, ground pepper, white sugar, dry chilli powder and deodorization pickling salt. A plurality of food raw materials are selected and reasonably mixed to prepare novel spicy minced fish sauce of Dong River freshwater fish; and the sauce has authentic color, aroma, taste and alcohol flavor; the product has the advantages of clear oil color, red color, mellow natural fragrance, salty and fresh flavor, obvious spicy taste and excellent oil layering; the flavor of the product is remarkably better than that of like products; and the product is well received by consumers.
Description
Technical field
The present invention relates to food technology field, relate to specifically fine and soft sauce of the peppery fish of a kind of perfume (or spice) and preparation method thereof.
Background technology
Dong Jiang fresh-water fishes are one of Chenzhou, Hunan Province four large special products, it lives in 8-12 degree Celsius of Dongjiang Lake throughout the year, take algae, phytoplankton is food, be rich in several amino acids and protein, fish grows under water quality supremacy clause, brought up fresh, tender, the sweet fine quality of Dong Jiang fresh-water fishes, so Dong Jiang fresh-water fishes have higher nutrition and edibility than general fishing gear.
With the quickening pace of modern life, increasing Dong Jiang fresh-water fishes be made into alec etc. conveniently fish product to meet people's consumption demand.Our present said Dong Jiang fish mainly refers to uses Dong Jiang fresh-water fishes, the fish product of the various tastes that particularly little anchovies processes, and mainly with smokelessly smoking as mainly adding formula mode, taste is famous with the peppery fresh perfume (or spice) of perfume (or spice), is one famous product of locality, Hunan.
At present, the domestic technique that has a variety of processing Dong Jiang fresh-water fishes, but these techniques select materials and concrete processing mode on and imperfection, prepared fish product out cannot highlight Dong Jiang fresh water seafood, the due local flavor of tender characteristic and fish product itself, such as alec, existing alec product is not considered in the preparation the impact of each stock yard and is not had for the feature Optimization Technology of the flesh of fish own, cause the product on market can not have " fresh simultaneously, fragrant, peppery, alcohol " characteristic local flavor, or or pungent is inadequate, meat is not fresh and tender, on local flavor, lack stereovision, mouthfeel is single.Meanwhile, existing alec product is also added with the anticorrisive agents such as potassium sorbate or Sodium Benzoate, and edible safety can not be protected.
Therefore, provide a kind of fine and soft sauce of Dong Jiang fresh water peppery fish with sweet and sour flavor of unique flavor, can meet the consumption demand that Modern human populations is pursued convenient purification, variation, health.
Summary of the invention
In view of this, the object of the invention is to provide fine and soft sauce of the peppery fish of a kind of perfume (or spice) and preparation method thereof, makes the fine and soft sauce of the peppery fish of described perfume (or spice) not add anticorrisive agent, and has authentic fresh, fragrant, peppery, alcohol local flavor.
For realizing object of the present invention, the present invention adopts following technical scheme:
The fine and soft sauce of the peppery fish of perfume (or spice), by following raw material, made:
Dong Jiang freshwater fish meat, high taberpsychine, garlic, ginger, onion, monosodium glutamate, chicken powder, rapeseed oil, sesame, salt, pepper powder, white sugar, chilli pepper and de-raw meat pickle salt;
Described de-raw meat pickle salt is formed by salt, garlic, ginger, anise and cassia bark frying.As preferably, by the raw material of following weight portion, made:
118.52 parts of Dong Jiang freshwater fish meats, 32.66 portions of high taberpsychines, 35.56 portions of garlics, 14.22 portions of gingers, 35.56 portions of onions, 5.93 portions of monosodium glutamates, 7.11 parts of chicken powder, 118.52 portions of rapeseed oils, 7.11 portions of sesames, 2.6128 portions of salt, 7.71 portions of pepper powders, 4.74 parts of white sugar, 12.37 parts of chilli peppers and 2.3704 parts of de-raw meat pickle salts.
Wherein, described chilli pepper can be prepared by conventional high-quality capsicum, and the present invention is preferably prepared by high taberpsychine; Fresh-water fishes are preferably Dong Jiang grass carp in Dong Jiang of the present invention.
For existing Dong Jiang fresh-water fishes alec, do not possess fresh, fragrant, peppery, the multiple local flavor of alcohol, the present patent application people is on to the basis of Dong Jiang fresh-water fishes meat and multiple condiment further investigation, consider the factors such as tissue morphology, color and luster, fragrance and flavour of alec, collocation and preparation process condition to the main supplementary material of the fine and soft sauce of the peppery fish of perfume (or spice) are optimized, and prepare and have the fine and soft sauce of the peppery fish of typical case's perfume (or spice) fresh, fragrant, peppery, alcohol.
In order to reach good local flavor and mouthfeel, the high taberpsychine of Zixing Xingning that the selected height above sea level of the present invention is 1500 meters, with its distinctive bright red, meat is thick, juice is dense, in peppery feature coordinate preparation technology of the present invention to make the perfume (or spice) of high taberpsychine, the peppery flesh of fish that immerses better, in conjunction with the present invention is directed to the special de-raw meat pickle salt of Dong Jiang fresh-water fishes, go raw meat fresh-keeping simultaneously, the fresh perfume (or spice) of the flesh of fish and the peppery perfume (or spice) of capsicum are interpenetrated, increased the peculiar fragrance of the fine and soft sauce of fragrant peppery fish, fragrant peppery good to eat, compound flavour is fuller.Wherein, de-raw meat pickle salt of the present invention is preferably made by following methods:
50 weight portion salt fryings 8 minutes, then add the mashed garlic being ground by 2.5 weight portion garlics, the ginger being ground by 2.5 weight portion gingers young pilose antler, 0.5 weight portion star aniseed powder and 0.5 weight portion cinnamomi cortex pulveratus, continue frying and within 10 minutes, obtain de-raw meat pickle salt.
On the basis of the above, the present invention has added garlic, ginger, onion, monosodium glutamate, chicken powder, sesame, pepper powder, white sugar multi-condiment material, and various condiment is interpenetrated, and taste is strong lasting, and greasy except different solution, god is happy in appetizing, bright characteristic.Meanwhile, to add garlic, ginger, onion be natural flavor in institute, not only, for seasoning but also can be anticorrosion, avoids using anticorrisive agent, green health.
The chilli pepper that the present invention adds, can balance salinity, makes the whole visual color of alec change simultaneously, accomplishes that " color, alcohol " is various; Through verification experimental verification, the fine and soft sauce of the peppery fish of perfume (or spice) that does not add chilli pepper in the end occurs when high-temp steam sterilizing partially white, and color and luster is poor.
In addition, the present invention also provides the preparation method of the fine and soft sauce of the peppery fish of a kind of perfume (or spice), in weight portion, comprises the following steps:
Step 1,50 parts of salt fryings 8 minutes, then add that the mashed garlic being ground by 2.5 portions of garlics, the ginger being ground by 2.5 portions of gingers are fine and soft, 0.5 part of star aniseed powder and 0.5 part of cinnamomi cortex pulveratus, and continuing frying, within 10 minutes, to obtain de-raw meat pickle salt standby;
35.56 portions of onions, 14.22 portions of gingers mix with 35.56 portions of garlics and to grind into spices young pilose antler standby;
32.66 portions of high taberpsychines be cut into granular and 2.6128 parts mix, seal 3 days, then grind into capsicum young pilose antler standby;
Step 2, by 118.52 parts of Dong Jiang freshwater fish meats and the de-raw meat pickle salt that makes of 2.3704 parts of steps 1 mix and pickle 1 minute, then grind into flesh of fish young pilose antler standby;
Step 3,118.52 portions of rapeseed oils are boiled to 120 ℃, add the spices young pilose antler of step 1 preparation to boil 20 minutes, then add the capsicum young pilose antler of step 1 preparation not stop to stir 2 minutes, then the flesh of fish young pilose antler of step 2 preparation is added and do not stop stirring 20 minutes, then add 7.71 portions of pepper powders, 4.74 portions of white sugar, 12.37 portions of chilli peppers, 5.93 portions of monosodium glutamates, 7.11 portions of chicken powder and 7.11 portions of sesames and regulate temperature to be 80 ℃ and stir 20 minutes, obtain.
Wherein, described chilli pepper can be prepared by conventional high-quality capsicum, and the present invention is preferably prepared by high taberpsychine; Fresh-water fishes are preferably Dong Jiang grass carp in Dong Jiang of the present invention.
According to preparation method of the present invention, sequentially adding proportioning stock and adjunct, is the combination of food principle, can effectively remove the moisture of the fine and soft and spices young pilose antler of capsicum wherein, and various spices is interpenetrated, and reaches " color, alcohol " various.Through verification experimental verification of the present invention, adjust all peppery fish young pilose antler of perfume (or spice) sauce not as preparing according to preparation method of the present invention of fine and soft its local flavor of sauce of the peppery fish of perfume (or spice) prepared after charging sequence and mouthfeel.
The fine and soft sauce of the peppery fish of perfume (or spice) and commercially available certain brand alec prepared by preparation method of the present invention carry out market survey, ask at random 500 masses to carry out taste test and appraisal to its color and luster, fragrance, pungent, delicate flavour, 5 index of quality of whole local flavor, result demonstration, the fine and soft sauce of the peppery fish of perfume (or spice) of the present invention is subject to the degree of recognition higher than commercially available prod.
In addition, the fine and soft sauce of the peppery fish of perfume (or spice) that the present invention is also prepared described preparation method has carried out shelf-life test, result demonstration, and the shelf-life can reach more than 12 months, with the shelf-life no significant difference that adds chemical preservative.
From above technical scheme, the selected multiple kind of food materials raw material of the present invention, by rational proportion, prepare there is authentic color, the fine and soft sauce of the novel Dong Jiang fresh water of alcohol local flavor peppery fish with sweet and sour flavor, product oil colours of the present invention is limpid, color and luster is red gorgeous, there is strong natural fragrance, taste is salty fresh, and pungent is outstanding, and oil plant layering is good, its local flavor is obviously better than existing like product, is deeply subject to consumer's favorable comment.
The specific embodiment
The embodiment of the invention discloses fine and soft sauce of the peppery fish of a kind of perfume (or spice) and preparation method thereof.Those skilled in the art can use for reference content herein, suitably improve technological parameter and realize.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the artly, they are all deemed to be included in the present invention.Product of the present invention and method are described by preferred embodiment, and related personnel obviously can change product as herein described or suitably change and combination within not departing from content of the present invention, spirit and scope, realizes and apply the technology of the present invention.
On preparation method basis disclosed in this invention, those skilled in the art can pass through the frying of TFSP-50 self-action frying pan, also can adopt other conventional frying instruments to be prepared, and concrete operations flow process is referring to table 1
The frying pan technological process of table 1 self-action and main points
As shown in Table 1, those skilled in the art, except preparing according to temperature parameter, can also prepare by should there be state to present or require in preparation process to raw material, and this point can realize to those skilled in the art easily.
In addition, the Dong Jiang freshwater fish meat that preparation method of the present invention adopts can direct commercially available acquisition, also can buy fresh whole fish processing and process, and specific practice is as follows:
Fresh and alive Dong Jiang fresh-water fishes are removed fish face (can separately be used as him) and fish head, hold and kill fish special cutter bone top from fish back of the body afterbody and scratch fish and carry on the back to head, do not scratch fish bubble for standard, take off Yu Pao, fish gall bladder (must not break), fish guts, with cutter, scrape black film in fish maw, from fish maw, be divided into two and cut into two, take off bone in fish, be divided into bone in two of the soft limit flesh of fish and fish, then cold water fountain cleans, thoroughly remove the residual fish gill, fish oil, fish black film, fish extravasated blood, clear water is cleaned to glossy, and in fish, bone can separately be done its use after cleaning; Get one, flesh of fish machine, the cleaned flesh of fish is put into the flesh of fish machine of getting, and fish-bone, the flesh of fish are automatically separated.Then clear water is boiled, oppresses well-done in boiling water and skims dirty film, and the cooling flesh of fish that obtains takes the dish out of the pot.
The flesh of fish in preparation method of the present invention is fine and soft, spices is fine and soft, capsicum is fine and soft, large mashed garlic, ginger young pilose antler etc. all can be ground and be formed by refiner.
In order further to understand the present invention, below in conjunction with embodiment, a kind of poach sliced meat condiment provided by the invention and preparation method thereof is elaborated.
Embodiment 1, prepare the fine and soft sauce of the peppery fish of perfume (or spice) of the present invention
50 parts of salt fryings 8 minutes, then add that the mashed garlic being ground by 2.5 portions of garlics, the ginger being ground by 2.5 portions of gingers are fine and soft, 0.5 part of star aniseed powder and 0.5 part of cinnamomi cortex pulveratus, and continuing frying, within 10 minutes, to obtain de-raw meat pickle salt standby;
35.56 portions of onions, 14.22 portions of gingers mix with 35.56 portions of garlics and to grind into spices young pilose antler standby;
32.66 portions of high taberpsychines be cut into granular and 2.6128 parts mix, seal 3 days, then grind into capsicum young pilose antler standby;
The de-raw meat pickle salt making with 2.3704 parts of steps 1 in 118.52 parts of Dong Jiang freshwater fish meats is mixed and pickles 1 minute, then grind into flesh of fish young pilose antler standby;
118.52 portions of rapeseed oils are boiled to 120 ℃, add the spices young pilose antler of aforementioned preparation to boil 20 minutes, then add the capsicum young pilose antler of step 1 preparation not stop to stir 2 minutes, then the flesh of fish young pilose antler of aforementioned preparation is added and do not stop stirring 20 minutes, then add 7.71 portions of pepper powders, 4.74 portions of white sugar, 12.37 portions of chilli peppers, 5.93 portions of monosodium glutamates, 7.11 portions of chicken powder and 7.11 portions of sesames and regulate temperature to be 80 ℃ and stir 20 minutes, obtain.
Embodiment 2, prepare the fine and soft sauce of the peppery fish of perfume (or spice) of the present invention
50 parts of salt fryings 8 minutes, then add that the mashed garlic being ground by 2.5 portions of garlics, the ginger being ground by 2.5 portions of gingers are fine and soft, 0.5 part of star aniseed powder and 0.5 part of cinnamomi cortex pulveratus, and continuing frying, within 10 minutes, to obtain de-raw meat pickle salt standby;
35.56 portions of onions, 14.22 portions of gingers mix with 35.56 portions of garlics and to grind into spices young pilose antler standby;
32.66 portions of high taberpsychines be cut into granular and 2.6128 parts mix, seal 3 days, then grind into capsicum young pilose antler standby;
The de-raw meat pickle salt making with 2.3704 parts of steps 1 in 118.52 parts of Dong Jiang freshwater fish meats is mixed and pickles 1 minute, then grind into flesh of fish young pilose antler standby;
118.52 portions of rapeseed oils are boiled to 120 ℃, add the spices young pilose antler of aforementioned preparation to boil 20 minutes, then add the capsicum young pilose antler of step 1 preparation not stop to stir 2 minutes, then the flesh of fish young pilose antler of aforementioned preparation is added and do not stop stirring 20 minutes, then add 7.71 portions of pepper powders, 4.74 portions of white sugar, 12.37 portions of chilli peppers, 5.93 portions of monosodium glutamates, 7.11 portions of chicken powder and 7.11 portions of sesames and regulate temperature to be 80 ℃ and stir 20 minutes, obtain.
Embodiment 3: the fine and soft sauce local flavor of fragrant peppery fish Comparative Survey
Get the fine and soft sauce of the peppery fish of perfume (or spice) and commercially available certain alec prepared by embodiment of the present invention 1-2 and carry out market survey, ask at random 500 masses to carry out taste test and appraisal to six index of quality such as its color and luster, fragrance, pungent, delicate flavour, whole local flavors, investigation evaluating result is in Table 2.
Table 2 local flavor finding
As shown in Table 2, the fine and soft sauce of the peppery fish of perfume (or spice) of the present invention is all better than existing alec product on the market in approval rate and evaluation.In addition, product of the present invention and commercially available alec are placed under equivalent environment, and the shelf-life is more than 12 months, no significant difference.
Embodiment 4: adjust charging sequence and prepare fragrant peppery alec
According to the method for embodiment 1, adjust charging sequence,, to oppress the sequential system standby (being designated hereinafter simply as reference product) of young pilose antler-each flavoring-spices young pilose antler-capsicum young pilose antler, other operations, with embodiment 1, are then carried out market survey according to embodiment 3 methods, the results are shown in Table 3.
The fragrant peppery alec local flavor finding of table 3
As shown in Table 3, according to invention charging sequence, be not prepared, the whole local flavor of the fine and soft sauce of the peppery fish of prepared perfume (or spice) is poor, fragrant not peppery, and color and luster is also red not gorgeous, and mouthfeel is thin, and product special flavour of the present invention fresh aromatic peppery, mouthfeel is continuous, color and luster is scarlet.In addition, the preparation method of the present invention and reference example 1 is prepared in the situation that removing chilli pepper, then carry out steam sterilizing, result shows, the scarlet nothing of the embodiment 1 product color sign that turns white, and the fine and soft sauce of the peppery fish of the perfume (or spice) that the removes chilli pepper sign that occurs turning white, color and luster is poor.
The explanation of above embodiment is just for helping to understand method of the present invention and core concept thereof.It should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention, can also carry out some improvement and modification to the present invention, these improvement and modification also fall in the protection domain of the claims in the present invention.
Claims (8)
1. the fine and soft sauce of the peppery fish of perfume (or spice), is characterized in that, by following raw material, is made:
Dong Jiang freshwater fish meat, high taberpsychine, garlic, ginger, onion, monosodium glutamate, chicken powder, rapeseed oil, sesame, salt, pepper powder, white sugar, chilli pepper and de-raw meat pickle salt;
Described de-raw meat pickle salt is made by following methods:
50 weight portion salt fryings 8 minutes, then add the mashed garlic being ground by 2.5 weight portion garlics, the ginger being ground by 2.5 weight portion gingers young pilose antler, 0.5 weight portion star aniseed powder and 0.5 weight portion cinnamomi cortex pulveratus, continue frying and within 10 minutes, obtain de-raw meat pickle salt.
2. the fine and soft sauce of fragrant peppery fish according to claim 1, is characterized in that, by the raw material of following weight portion, is made:
118.52 parts of Dong Jiang freshwater fish meats, 32.66 portions of high taberpsychines, 35.56 portions of garlics, 14.22 portions of gingers, 35.56 portions of onions, 5.93 portions of monosodium glutamates, 7.11 parts of chicken powder, 118.52 portions of rapeseed oils, 7.11 portions of sesames, 2.6128 portions of salt, 7.71 portions of pepper powders, 4.74 parts of white sugar, 12.37 parts of chilli peppers and 2.3704 parts of de-raw meat pickle salts.
3. according to the fine and soft sauce of fragrant peppery fish described in claim 1-2 any one, it is characterized in that, described chilli pepper is prepared by high taberpsychine.
4. according to the fine and soft sauce of fragrant peppery fish described in claim 1-2 any one, it is characterized in that, described Dong Jiang fresh-water fishes are Dong Jiang grass carp.
5. a preparation method for the fine and soft sauce of the peppery fish of perfume (or spice), is characterized in that, in weight portion, comprises the following steps:
Step 1,50 parts of salt fryings 8 minutes, then add that the mashed garlic being ground by 2.5 portions of garlics, the ginger being ground by 2.5 portions of gingers are fine and soft, 0.5 part of star aniseed powder and 0.5 part of cinnamomi cortex pulveratus, and continuing frying, within 10 minutes, to obtain de-raw meat pickle salt standby;
35.56 portions of onions, 14.22 portions of gingers mix with 35.56 portions of garlics and to grind into spices young pilose antler standby;
32.66 portions of high taberpsychines be cut into granular and 2.6128 parts mix, seal 3 days, then grind into capsicum young pilose antler standby;
Step 2, by 118.52 parts of Dong Jiang freshwater fish meats and the de-raw meat pickle salt that makes of 2.3704 parts of steps 1 mix and pickle 1 minute, then grind into flesh of fish young pilose antler standby;
Step 3,118.52 portions of rapeseed oils are boiled to 120 ℃, add the spices young pilose antler of step 1 preparation to boil 20 minutes, then add the capsicum young pilose antler of step 1 preparation not stop to stir 2 minutes, then the flesh of fish young pilose antler of step 2 preparation is added and do not stop stirring 20 minutes, then add 7.71 portions of pepper powders, 4.74 portions of white sugar, 12.37 portions of chilli peppers, 5.93 portions of monosodium glutamates, 7.11 portions of chicken powder and 7.11 portions of sesames and regulate temperature to be 80 ℃ and stir 20 minutes, obtain.
6. preparation method according to claim 5, is characterized in that, described chilli pepper is prepared by high taberpsychine.
7. preparation method according to claim 5, is characterized in that, described Dong Jiang fresh-water fishes are Dong Jiang grass carp.
8. the fine and soft sauce of the peppery fish of perfume (or spice) that described in claim 5-7 any one prepared by preparation method.
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| CN103622076A (en) * | 2013-12-09 | 2014-03-12 | 湖南省金万嘉食品有限公司 | Fish meat ham sausage and preparation method thereof |
| CN103719820B (en) * | 2014-01-14 | 2015-02-04 | 广西南宁桂景大酒店有限责任公司 | Fennel purple chili sauce and manufacturing method thereof |
| CN107334092A (en) * | 2017-08-03 | 2017-11-10 | 宿松县玖索科技信息有限公司 | A kind of long tail anchovy young pilose antler and its product |
| CN108835542A (en) * | 2018-07-09 | 2018-11-20 | 杭州千岛湖千发旺顺阁食品有限公司 | A kind of organic minced fish sauce and preparation method thereof |
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| JPH01231869A (en) * | 1988-03-11 | 1989-09-18 | Tadao Tamesada | Heat generation-preventive unit for rotary disc in fish flesh strainer |
| CN1098048C (en) * | 1999-07-17 | 2003-01-08 | 福建省漳州罐头食品总厂 | Canned champignon-fish paste |
| CN101011167A (en) * | 2007-01-26 | 2007-08-08 | 黄杏娴 | Production method for can made of garlic, salted black beans and fish |
| CN101411463A (en) * | 2008-11-20 | 2009-04-22 | 高小兵 | Thick chillic sauce with seafood and preparing technique thereof |
| CN102379431B (en) * | 2010-09-02 | 2014-03-12 | 澧县张公特色食品厂 | Processing method for instant seasoned fish |
| CN101971970B (en) * | 2010-09-20 | 2012-10-03 | 蓬莱京鲁渔业有限公司 | Fishbone sauce and processing method thereof |
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