CN103610025A - Spanish mackerel paste and preparation method thereof - Google Patents
Spanish mackerel paste and preparation method thereof Download PDFInfo
- Publication number
- CN103610025A CN103610025A CN201310565519.XA CN201310565519A CN103610025A CN 103610025 A CN103610025 A CN 103610025A CN 201310565519 A CN201310565519 A CN 201310565519A CN 103610025 A CN103610025 A CN 103610025A
- Authority
- CN
- China
- Prior art keywords
- spanish mackerel
- fish
- sauce
- add
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001622901 Scomberomorus commerson Species 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims description 5
- 235000015067 sauces Nutrition 0.000 claims abstract description 29
- 241000251468 Actinopterygii Species 0.000 claims abstract description 24
- 235000019688 fish Nutrition 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000014347 soups Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 238000002203 pretreatment Methods 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000014101 wine Nutrition 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 3
- 235000005911 diet Nutrition 0.000 claims description 3
- 230000000378 dietary effect Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical class O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 241000234314 Zingiber Species 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- 206010013774 Dry eye Diseases 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 230000035876 healing Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000020944 retinol Nutrition 0.000 description 2
- 239000011607 retinol Substances 0.000 description 2
- 229960003471 retinol Drugs 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to Spanish mackerel paste. The Spanish mackerel paste is prepared from the following raw materials in parts by weight: 55%-65% of Spanish mackerel pulp, 5%-10% of chili sauce, 10%-15% of flour sauce, 5%-10% of diced fish, 2%-8% of salt, 2%-8% of sugar and 1%-3% of soybean sauce.
Description
Technical field
The present invention relates to a kind of Spanish mackerel sauce and preparation method thereof.
Background technology
Spanish mackerel is nutritious, be rich in more than the 50 kind of natural active matters such as protein, mineral matter, vitamin, retinol is wherein a kind of fat-soluble antioxidant, in human body, can maintain eyesight and promote bone to grow up, it is a kind of fatty liposoluble vitamin that dissolves in, corneal has stronger affinity, can form the ventilative water-retaining film of one deck at anterior corneal surface, promotes the healing of corneal wound and improves eye dryness symptom; Above-mentioned nutrient benefits to health; Fresh Spanish mackerel is difficult to preserve, and the research of Spanish mackerel deep processed product is subject to people's attention day by day, and Spanish mackerel sauce is one of product of Spanish mackerel deep processing, because its unique flavor is subject to consumer deeply, likes.If but use merely this raw material of Spanish mackerel in Spanish mackerel sauce production process, can cause the mouthfeel of Spanish mackerel sauce not good because of the intrinsic fishy smell of Spanish mackerel, therefore the production majority of Spanish mackerel sauce be by Spanish mackerel slaking and in addition other auxiliary materials carry out seasoning and make, so most important to selecting of other auxiliary material in Spanish mackerel sauce manufacturing process, directly have influence on the mouthfeel of Spanish mackerel sauce.
Summary of the invention
The object of this invention is to provide a kind of is that use is convenient, mouthfeel is good, retains the Spanish mackerel sauce of Spanish mackerel nutritional labeling without fishy smell simultaneously.
The technical solution adopted for the present invention to solve the technical problems is: a kind of Spanish mackerel sauce, it is characterized in that: be to starch with Spanish mackerel, thick chilli sauce, flour paste, flesh of fish fourth, salt, sugar, soy sauce are that raw material is made, wherein the percentage by weight of each raw material is Spanish mackerel slurry 55-65%, thick chilli sauce 5-10%, flour paste 10-15%, flesh of fish fourth 5-10%, salt 2-8%, sugared 2-8%, soy sauce 1-3%, the pre-treatment step of Spanish mackerel is, smears suitable salt, cooking wine, ginger, pickles one hour; Pot is poured oil into, starts fried fish; When fish becomes golden yellow, add cold water to flood, put into onion parts, appropriate salt, start to boil; While finally becoming off-white color to soup, add a small amount of chickens' extract; After soup is cooling, fish is pulled out.
A preparation method for Spanish mackerel sauce, is characterized in that: after Spanish mackerel is cleaned, soaked, add saturated brine to be heated to 50 ℃, add dietary alkali, be heated to Spanish mackerel and become pasty state, be cooled to room temperature, grind into the Spanish mackerel paste of thickness; Add thick chilli sauce, flour paste, flesh of fish fourth, salt, sugar, soy sauce, through heating, make Spanish mackerel sauce, cooling rear bottling, through exhaust, sealing, sterilization, the pre-treatment step of Spanish mackerel is, smears suitable salt, cooking wine, ginger, pickles one hour; Pot is poured oil into, starts fried fish; When fish becomes golden yellow, add cold water to flood, put into onion parts, appropriate salt, start to boil; While finally becoming off-white color to soup, add a small amount of chickens' extract; After soup is cooling, fish is pulled out.
Spanish mackerel sauce of the present invention, its manufacture craft is reasonable, and processing technology is simple, and the pre-treatment step of fish can extend the pot-life of raw material, enriches mouthfeel and the level of goods simultaneously; Its look delicacy incense of gained Spanish mackerel sauce, instant, be of high nutritive value, be rich in more than the 50 kind of natural active matters such as protein, mineral matter, vitamin, retinol wherein can maintain eyesight and promote bone to grow up in human body, is a kind of fatty liposoluble vitamin that dissolves in, corneal has stronger affinity, can form the ventilative water-retaining film of one deck at anterior corneal surface, promote the healing of corneal wound and improve eye dryness symptom, be suitable for the edible of all kinds of crowds.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
A Spanish mackerel sauce, after Spanish mackerel is cleaned, soaked, adds saturated brine to be heated to 50 ℃, add dietary alkali, be heated to Spanish mackerel and become pasty state, take Spanish mackerel slurry 55kg, add thick chilli sauce 10kg, flour paste 12kg, flesh of fish fourth 8kg, salt 4kg, sugared 8kg, soy sauce 3kg, Spanish mackerel sauce is made in heating, cooling rear bottling, through exhaust, sealing, sterilization, the pre-treatment step of Spanish mackerel is, smear suitable salt, cooking wine, ginger, pickle one hour; Pot is poured oil into, starts fried fish; When fish becomes golden yellow, add cold water to flood, put into onion parts, appropriate salt, start to boil; While finally becoming off-white color to soup, add a small amount of chickens' extract; After soup is cooling, fish is pulled out.
Claims (2)
1. a Spanish mackerel sauce, it is characterized in that: be to starch with Spanish mackerel, thick chilli sauce, flour paste, flesh of fish fourth, salt, sugar, soy sauce are that raw material is made, wherein the percentage by weight of each raw material is Spanish mackerel slurry 55-65%, thick chilli sauce 5-10%, flour paste 10-15%, flesh of fish fourth 5-10%, salt 2-8%, sugared 2-8%, soy sauce 1-3%, the pre-treatment step of Spanish mackerel is, smears suitable salt, cooking wine, ginger, pickles one hour; Pot is poured oil into, starts fried fish; When fish becomes golden yellow, add cold water to flood, put into onion parts, appropriate salt, start to boil; While finally becoming off-white color to soup, add a small amount of chickens' extract; After soup is cooling, fish is pulled out.
2. the preparation method of a kind of Spanish mackerel sauce according to claim 1, is characterized in that: after Spanish mackerel is cleaned, soaked, add saturated brine to be heated to 50 ℃, add dietary alkali, be heated to Spanish mackerel and become pasty state, be cooled to room temperature, grind into the Spanish mackerel paste of thickness; Add thick chilli sauce, flour paste, flesh of fish fourth, salt, sugar, soy sauce, through heating, make Spanish mackerel sauce, cooling rear bottling, through exhaust, sealing, sterilization, the pre-treatment step of Spanish mackerel is, smears suitable salt, cooking wine, ginger, pickles one hour; Pot is poured oil into, starts fried fish; When fish becomes golden yellow, add cold water to flood, put into onion parts, appropriate salt, start to boil; While finally becoming off-white color to soup, add a small amount of chickens' extract; After soup is cooling, fish is pulled out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310565519.XA CN103610025A (en) | 2013-11-15 | 2013-11-15 | Spanish mackerel paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310565519.XA CN103610025A (en) | 2013-11-15 | 2013-11-15 | Spanish mackerel paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103610025A true CN103610025A (en) | 2014-03-05 |
Family
ID=50160761
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310565519.XA Pending CN103610025A (en) | 2013-11-15 | 2013-11-15 | Spanish mackerel paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103610025A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286959A (en) * | 2014-09-22 | 2015-01-21 | 江苏中洋集团股份有限公司 | Preparation method of leisure grain-marinated sturgeons |
-
2013
- 2013-11-15 CN CN201310565519.XA patent/CN103610025A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286959A (en) * | 2014-09-22 | 2015-01-21 | 江苏中洋集团股份有限公司 | Preparation method of leisure grain-marinated sturgeons |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140305 |
|
| WD01 | Invention patent application deemed withdrawn after publication |