CN103783458B - Shunshui fish infused seasoning and preparation method thereof - Google Patents
Shunshui fish infused seasoning and preparation method thereof Download PDFInfo
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- CN103783458B CN103783458B CN201210429275.8A CN201210429275A CN103783458B CN 103783458 B CN103783458 B CN 103783458B CN 201210429275 A CN201210429275 A CN 201210429275A CN 103783458 B CN103783458 B CN 103783458B
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- 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
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to the technical field of food, and discloses a Shunshui fish infused seasoning and a preparation method thereof. The Shunshui fish infused seasoning adopts infused rod chilli, infused radishes, infused ginger, infused Chinese sauerkraut, infused green pepper, and fermented hot pepper which are infused in an infused aged brine jar as main raw materials, is added with garlic slices, dry green prickleyash, dry red prickleyash, salad oil, scallion oil, monosodium glutamate, table salt, chilli oil, fish meal, white spirit, and food additives, and has the characteristics of sour with spicy taste, light and heavy spicy and hot taste, spicy taste with sour, pure and mild mouthfeel, appetizing and refreshing effects, natural flavor, fresh color, spicy and fresh flavor, strong taste, and no liability to make people get inflamed. The Shunshui fish infused seasoning of the invention prevents the problem of acetification oxidation of current fish seasonings after long-term storage, and is greener and more healthy. Fresh fish cooked by the Shunshui fish infused seasoning of the invention is not over-cooked after long-term cooking, is pure in taste, bright in color, strong in flavor, and quite delicious, is suitable for people of all ages and both sexes at all seasons, and has the characteristics of appetizing and invigorating spleen, promoting intelligence development and maintaining beautiful face, building body and promoting body health.
Description
Technical field
The present invention relates to food technology field, relate to one fish bubble taste substance and preparation method thereof downstream specifically.
Background technology
Fish is not only nutritious, and tasty.What ancients had " taste of fish is the taste of hundred tastes, has eaten fish, and hundred tastes are tasteless " says.Ancestor's coinage, just " fresh " word is attributed to " fish " portion, and does not enter "flesh" (nonproductive construction) portion, fish is used as the superfine product of " fresh ", therefore, fish always becomes the food that people like.The flesh of fish is containing abundant complete protein, and the amount of essential amino acid contained by protein and the most applicable human body needs of ratio, easily digested.In the flesh of fish, fat content is general lower, great majority only have 1%--4%, as yellow croaker containing 0.8%, hairtail containing 3.8%, mackerel containing 4%, silver carp containing 4.3%, carp containing 5% crucian containing 1.1% bighead (big head) only containing 0.9%, cuttle fish is only containing 0.7%, and the fat of the flesh of fish mostly is unrighted acid, the carbochain of unrighted acid is longer, has the effect reducing cholesterol.In addition, the muscle fibre of the flesh of fish is shorter, and proteinaceous tissue is loosely organized, and moisture is many, and therefore meat is fresher and tenderer, compares with poultry meat, tastes and more feels soft tender, also more easily digest and assimilate.Can find out, fish have high protein, low fat, vitamin, content of mineral substances enrich, features good taste, be easy to the advantage digested and assimilated.
Fish is delicious flavour not only, also has multiple nutrients health care to human body.The flesh of fish containing the vitamin such as folic acid, vitamin B2, vitamin B12, have nourishing stomach invigorating, inducing diuresis for removing edema, logical newborn, clearing heat and detoxicating, only to cough effect of lower gas, all effective to various oedema, edema, abdominal distension, oliguresis, jaundice, alactation.The flesh of fish, containing abundant magnesium elements, has good protective effect to cardiovascular system, is conducive to the angiocardiopathy such as preventing hypertension, myocardial infarction.Be rich in vitamin A, iron, calcium, phosphorus etc. in the flesh of fish, often eat fish and also have nourishing the liver to enrich blood, effect of damp skin hair care.
But although fish delicious flavour is of high nutritive value very, but with fishy smell, and then the delicate flavour of the impact flesh of fish, therefore how easily and effectively removing fishlike smell is necessary research.People use the condiment such as salt, vinegar, green onion, ginger, garlic to remove the fishy smell of the flesh of fish usually, but the delicate flavour adding the often easily impact flesh of fish of these condiment.People add the spices such as nutmeg, fennel, cardamom in order to the fishy smell removing the flesh of fish in addition, but spices goes raw meat effect not to be fine, can not remove smelling removal, is only to remove to cover fishlike smell by fragrance, meanwhile also masks the delicate flavour of the flesh of fish itself.
Summary of the invention
In view of this, the object of the invention is to provide and a kind ofly not only effectively can have removed fishlike smell, but also the taste of seafood U.S. can be kept to have the bubble of fish downstream taste substance having delicious food and nutrition concurrently and preparation method thereof of Appetizing spleen-tonifying, intelligence development beauty treatment, the effect of improving the health simultaneously.
For realizing object of the present invention, the present invention adopts following technical scheme:
One is fish bubble taste substance downstream, comprises the raw material of following weight portion: steep rod chilli 20-40 part, pickled radish 30-50 part, bubble ginger 10-20 part, garlic slice 5-15 part, bubble sauerkraut 5-15 part, steep blue or green ball green pepper 2-7 part, poor hot pepper 0.5-2 part, dry pericarpium zanthoxyli schinifolii 0.5-1 part, extra dry red wine Chinese prickly ash 0.5-1 part, salad oil 10-15 part, scallion oil 2-3 part, monosodium glutamate 0.5-1.5 part, salt 1-2 part, chilli oil 10-20 part, fish meal 0.5-1.5 part, white wine 0.5-1.5 part, food additives 1-2 part.
Fish downstream of the present invention bubble taste substance adopts the old salt solution of Chen Pao watt altar brewed bubble rod chilli, pickled radish, bubble ginger, steeps sauerkraut, steeps the sub-green pepper of blue or green ball, poor hot pepper is that primary raw material is made.Wherein, bubble rod chilli, pickled radish, bubble ginger, steep sauerkraut, steep the sub-green pepper of blue or green ball, poor hot pepper enters altar according to respective characteristic and instructions for use respectively to flood half a year to 3 year time processed, pickles ripe raw material through spontaneous fermentation, salty vinegar-pepper agreeable to the taste, grows smell special.Bubble rod chilli after pickling, pickled radish, bubble ginger, steep sauerkraut, steep the sub-green pepper of blue or green ball and poor hot pepper has been rich in a large amount of lactic acid, every gram containing the lactic acid bacteria of about 100,000,000.And lactic acid bacteria is not only beneficial to enteron aisle, fish bubble taste substance downstream is also made to have certain antibiotic property.Bubble rod chilli, pickled radish, bubble ginger after simultaneously brewed, steep sauerkraut, steep the sub-green pepper of blue or green ball and poor hot pepper is also rich in vitamin A, B1, B2, C, calcium, phosphorus, iron, capsicim, cellulose, protein etc., food and digestive ferment can be helped well to merge, promote absorption and digestion, be formed with the nutrient being beneficial to health.
Bubble rod chilli of the present invention, pickled radish, bubble ginger, steep sauerkraut, steep the sub-green pepper of blue or green ball and poor hot pepper, for market purchasing, also can prepare voluntarily.
Wherein, the preparation method of bubble rod chilli of the present invention is: loaded by fresh rod chilli in altar, another extracting container loads clear water, edible salt melts by the standard adding 25 kilograms of edible salts by 100 kilograms of rod chillis in clear water, add in the altar that fresh rod chilli is housed and flood fresh rod chilli, sealing altar mouth, pickles half a year more than under field conditions (factors), it is 12 ° that period controls salinity, and acidity is 4.8-5.0.
The preparation method of the sub-green pepper of the blue or green ball of bubble of the present invention is: loaded by sub-for fresh blue or green ball green pepper in altar, another extracting container loads clear water, edible salt melts by the standard adding 25 kilograms of edible salts by 100 kilograms of sub-greens pepper of blue or green ball in clear water, add in the altar that the sub-green pepper of fresh blue or green ball is housed and flood the sub-green pepper of fresh blue or green ball, sealing altar mouth, pickle as more than half a year under field conditions (factors), it is 12 ° that period controls salinity, and acidity is 4.8-5.0.
The preparation method of pickled radish of the present invention is: not old for fresh spring radish is cleaned, go must, after stalk, by the standard of 100 kilograms of radish with edible salt 2.5 kilograms, while put into radish limit salting in container, pickle 7 days in container after, take out radish, again radish is put into altar, simultaneously when radish loads the middle part of altar, put into green onion 0.5 kilogram by 100 kilograms of radish, 0.1 kilogram, ginger, peeling garlic lobe 0.2 kilogram, anistree 0.05 kilogram, fennel seeds 0.05 kilogram, pericarpium zanthoxyli bungeani 0.05 kilogram; Another extracting container loads clear water, edible salt melts by the standard adding 15 kilograms of edible salts by 100 kilograms of radish in clear water, add and install in the altar of radish, altar mouth is sealed after all being flooded by radish, salting period more than 1 year under natural conditions, it is 8 °-10 ° that period controls salinity, and acidity is 3.5-4.0.
The preparation method of bubble sauerkraut of the present invention is: fresh green vegetables are cleaned removal Huang Yehou and enter altar, another extracting container loads clear water, edible salt melts by the standard adding 12 kilograms of edible salts by 100 kilograms of green vegetables in clear water, add in the altar that green vegetables are housed and the green vegetables in altar are all flooded, sealing altar mouth, pickle as more than half a year under field conditions (factors), it is 12 °-14 ° that period controls salinity, and acidity is 5.0-6.0.
The preparation method of poor hot pepper of the present invention is: after scarlet hot pepper stalk being cleaned, by the little bulk of making green pepper machine and to be cut into by scarlet hot pepper about 0.5cm × 0.5cm, with beating the little bulk that green pepper machine is cut into about 0.5cm × 0.5cm after the garlic bulblet of peeling and fresh ginger are cleaned, mix with fresh hot pepper block, with the standard of edible salt 12 kilograms, edible salt is mixed thoroughly wherein by 100 kilograms of compounds, put into altar, sealing altar mouth, pickle half a year more than under field conditions (factors), it is 10 °-12 ° that period controls salinity, and acidity is 1.5-4.5.
Garlic slice, dry pericarpium zanthoxyli schinifolii, extra dry red wine Chinese prickly ash, salad oil, scallion oil, monosodium glutamate, salt, chilli oil, fish meal and white wine is also comprised in the bubble of fish downstream taste substance of the present invention.
Wherein, garlic can effectively go raw meat to press the smell of urine, Titian seasoning.Monosodium glutamate is from soybean, wheat, sea-tangle and other is containing extracting protein material, delicious flavour, has and proposes the fresh effect helping perfume (or spice), increase taste.Salt is the main material determining taste, seasoning, has to carry that fresh solution is greasy goes raw meat effect.
The nine leaf green peppers that pericarpium zanthoxyli schinifolii is is major production areas with the Jinyang in Sichuan and Jiangjin, Chongqing, pericarpium zanthoxyli bungeani is then take Hancheng Region, Shaanxi as the clovershrub kind of major production areas.Pericarpium zanthoxyli schinifolii band delicate fragrant taste, can remove the fishy smell of various meat, but numb taste is little.Pericarpium zanthoxyli bungeani fiber crops taste is obvious, is applicable to seasoning.
Salad oil is commonly called as salad oil, is the purified diet oil processed through refining by crude oil, can be used for eating something rare, gaining the name because being specially adapted to western-style food " salad " cold vegetable dish in sauce.Salad oil is faint yellow, and clarification, transparent, odorlessness, mouthfeel are good, does not foam, cigarette is few during for cooking.
Scallion oil is the oil of fried fragrant gained after green onion end enters oil, namely has the effect of dispelling the smelling of fish or mutton, turn avoid the penetrating odor of green onion.Wherein, the preparation method of scallion oil of the present invention is: after 500 weight portion salad oils are put into pot, by fresh shallot 75 weight portion, bubble ginger slice 30 weight portion, fresh garlic sheet 25 weight portion, progressively enters in pot down and boils 4 hours together, water content in oil is boiled dry, the color of oil becomes micro-yellow, off the pot when oil temperature reaches 230 DEG C, after being filtered by the slag in oil and get final product.
Chilli oil mainly with the capsicum annum fasciculatum in Sichuan add other spices of vegetable oil (as Chinese prickly ash, anise, three how, green onion, garlic, ginger, sugar) to endure by slow fire essence and form, having pungent, is the technique of a kind of uniqueness in Sichuan cuisine.Wherein, the preparation method of chilli oil of the present invention is: poured in pot by 500 weight portion salad oils and burn to 120 DEG C, oil cauldron is entered by under 130 weight portion hot pepper sauce, oil temperature remains on about 110 DEG C, boil 3 hours, until after capsicum moisture boils dry, when oil temperature reaches 160 DEG C, after oil colours glow oil and capsicum together off the pot, by hot chili residue filtration after and get final product.
Food additives are for improving the qualities such as food color, and are the needs of anticorrosion and processing technology and the chemical combination material that adds in food or natural materials.In order to improve outward appearance, local flavor, institutional framework and Storage property, the bubble of fish downstream taste substance of the present invention also comprises food additives.
Further, in certain embodiments, the bubble of fish downstream taste substance of the present invention comprises the raw material of following weight portion: steep rod chilli 30 parts, pickled radish 40 parts, bubble 15 parts, ginger, garlic slice 10 parts, bubble 10 parts, sauerkraut, steep the sub-green pepper of blue or green ball 5 parts, poor hot pepper 1 part, dry pericarpium zanthoxyli schinifolii 0.75 part, 0.75 part, extra dry red wine Chinese prickly ash, salad oil 12.5 parts, scallion oil 2.5 parts, monosodium glutamate 1 part, salt 1.5 parts, chilli oil 15 parts, fish meal 1 part, white wine 1 part, food additives 1.475 parts.
As preferably, described in the bubble of fish downstream taste substance of the present invention, food additives are made up of following raw material: flavour nucleotide disodium 100 parts, citric acid 800 parts, natrium citricum 300 parts, ethyl malt powder 20 parts, sodium ascorbate 20 parts, dehydro sodium acetate 20 parts, acesulfame potassium 15 parts, lactic acid 200 parts.
The present invention also provides a kind of fish downstream to steep the preparation method of taste substance, comprising:
Step 1, respectively by the pickled radish of 30-50 weight portion, 5-15 weight portion bubble sauerkraut and 10-20 weight portion bubble ginger section, 20-40 weight portion bubble rod chilli and 2-7 weight portion steep the sub-green pepper segment of blue or green ball, cut into serving pieces after 5-15 weight portion garlic peeling;
Step 2, in pot, add 10-15 weight portion salad oil, 2-3 weight portion scallion oil and 10-20 weight portion chilli oil, heating makes temperature reach about 150 DEG C, 5-15 weight portion garlic slice to be poured in pot into frying 8 minutes, pulls out for subsequent use, in oil cauldron, pour 10-20 weight portion bubble ginger slice frying 10 minutes again into, pull out for subsequent use, in oil cauldron, pour 5-15 weight portion bubble sauerkraut sheet frying 6 minutes again into, pull out for subsequent use, then successively by 20-40 weight portion bubble rod chilli sheet, 2-7 weight portion steeps the sub-green pepper section of blue or green ball and 0.5-2 weight portion grain hot pepper pours frying into 6 minutes, add 30-50 weight portion pickled radish sheet to stir, stir-fry about about 5 minutes, put into the dry pericarpium zanthoxyli schinifolii of 0.5-1 weight portion again, 0.5-1 weight portion extra dry red wine Chinese prickly ash, 1-2 weight portion salt, 1-2 weight portion food additives, 0.5-1.5 weight portion fish meal, 0.5-1.5 weight portion monosodium glutamate, 0.5-1.5 weight portion white wine, stir, then by garlic slice that frying is good, bubble ginger slice, bubble sauerkraut sheet is poured in pot, stir and get final product.
Wherein, the sheet of pickled radish described in step 1 is the silver of long 5-6cm, thick 0.5cm, wide 1.5cm, and described bubble sauerkraut sheet is long 3-4cm sheet, and described bubble rod chilli and the sub-green pepper of the blue or green ball of bubble are 1-2cm segment.
Further, described in preparation method's step 2 of the bubble of fish downstream taste substance of the present invention, the oil of frying bubble ginger slice is remaining oil after pulling garlic slice out after frying garlic slice, oil temperature about about 150 DEG C; The oil of described frying bubble sauerkraut sheet is pull remaining oil after bubble ginger slice after frying bubble ginger slice out, oil temperature about about 150 DEG C; Described frying bubble rod chilli sheet, the oil steeping blue or green ball green pepper section and poor hot pepper is, pulls remaining oil after bubble sauerkraut sheet out, oil temperature about about 150 DEG C after frying bubble sauerkraut sheet.
As preferably, described in preparation method's step 2 of the bubble of fish downstream taste substance of the present invention, frying temperature is 155 DEG C ~ 165 DEG C.
As preferably, the temperature that stir-fries described in preparation method's step 2 of the bubble of fish downstream taste substance of the present invention is 110 DEG C ~ 130 DEG C, is more preferably 120 DEG C.
Physical and chemical index detection is carried out, total acid≤2.0g/100g to the bubble of fish downstream taste substance provided by the invention; Salt (in Nacl)≤25.0g/100g, the leading indicators such as moisture, amino-acid nitrogen, acid value and peroxide value also all meet national standard requirement.Market survey shows, most people likes or extremely like fish downstream provided by the invention to steep taste substance.
The invention provides one fish bubble taste substance and preparation method thereof downstream.Fish downstream of the present invention bubble taste substance with brewed bubble rod chilli, pickled radish, the bubble ginger of the old salt solution of Chen Pao watt altar, steep sauerkraut, steep the sub-green pepper of blue or green ball, poor hot pepper for primary raw material, add garlic slice, dry pericarpium zanthoxyli schinifolii, extra dry red wine Chinese prickly ash, salad oil, scallion oil, monosodium glutamate, salt, chilli oil, fish meal, white wine and food additives, have in acid with peppery, spicy tart flavour have gently have heavily, peppery in containing acid, mouthfeel alcohol and, the refreshing heart of appetizing, fragrance nature, salubrious, the spicy fresh perfume (or spice) of color and luster, flavour be strong, the feature of not easily getting angry.The old salt solution of the Chen Pao watt tart flavour that altar infusion material is produced by spontaneous fermentation in the bubble of fish downstream taste substance of the present invention, saline taste are natural anticorrisive agents, the effect of nature anticorrosion sterilizing can be played, again by the microwave sterilization of physics mode, product can be made to guarantee the quality again longer, avoid the long-time anti-postpone of existing fish flavoring become sour oxidation problem, more green health.And fish downstream of the present invention bubble taste substance in product storage process the old salt solution of Chen Pao watt altar infusion material together with auxiliary material in and after fermentation, more natural, the strong fresh perfume (or spice) of taste.Boil old for a long time with the fresh fish that fish downstream of the present invention bubble taste substance is cooked, taste is mellow, the bright profit of color and luster, aromatic flavour, and extremely, men and women, old and young are suitable for four seasons for deliciousness, and there is Appetizing spleen-tonifying, intelligence development beauty treatment, the feature such as improve the health.In addition, because fish downstream of the present invention steeps the lactic acid and garlic slice contained in the old salt solution of Chen Pao watt altar infusion material in taste substance, dry pericarpium zanthoxyli schinifolii, extra dry red wine Chinese prickly ash, monosodium glutamate, the multiple increasing such as salt is fresh, adding of flavoring substances, the bubble of fish downstream taste substance of the present invention is for various off-flavors, as fishlike smell, hair fishy smell, sheep smell of mutton, hill taste all has and very strongly goes raw meat effect, so the condiment of the fresh fish of cooking not only can be made, also can be used as and make chicken, duck, goose, rabbit, ox, mutton and burning, stewing, fry the condiment of all kinds of vegetable dish, the people with different eating habit being applicable to each place eats.
Detailed description of the invention
The embodiment of the invention discloses one fish bubble taste substance and preparation method thereof downstream.Those skilled in the art can use for reference present disclosure, and suitable improving technique parameter realizes.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the art, they are all deemed to be included in the present invention.Product of the present invention and method are described by preferred embodiment, related personnel obviously can not depart from content of the present invention, spirit and scope product as herein described and method are changed or suitably change with combination, realize and apply the technology of the present invention.
In order to understand the present invention further, below in conjunction with embodiment, the present invention is described in detail.
Embodiment 1:
30 kilograms of pickled radishes are cut into long 5-6cm, thick 0.5cm, the silver of wide 1.5cm, 15 kilograms of bubble sauerkrauts are cut into 3-4cm sheet, 10 kilograms of bubble gingers are cut into sheet, 40 kilograms of bubble rod chillis and 2 kilograms of bubble blue or green ball greens pepper and are cut into 1-2cm segment, cut into serving pieces after 15 kilograms of garlic peelings.
In pot, add 10 kilograms of salad oils, 3 kilograms of scallion oils and 10 kilograms of chilli oil, heating makes temperature reach about 150 DEG C, 15 kilograms of garlic slices to be poured in pot into 155 DEG C ~ 165 DEG C fryings 8 minutes, pulls out for subsequent use; In oil cauldron, pour 10 kilograms of bubble ginger slices, 155 DEG C ~ 165 DEG C fryings 10 minutes again into, pull out for subsequent use; In oil cauldron, pour 15 kilograms of bubble sauerkraut sheets, 155 DEG C ~ 165 DEG C fryings 6 minutes again into, pull out for subsequent use; Then successively 40 kilograms of bubble rod chilli sheets, 2 kilograms of bubble blue or green ball green pepper sections and 0.5 kilogram of poor hot pepper to be poured in oil cauldron into 155 DEG C ~ 165 DEG C fryings 6 minutes, add 30 kilograms of pickled radish sheets to stir, 110 DEG C ~ 130 DEG C stir-fry about about 5 minutes, put into 1 kilogram of dry pericarpium zanthoxyli schinifolii, 1 kilogram of extra dry red wine Chinese prickly ash, 2 kilograms of salt, 1 kilogram of food additives, 0.5 kilogram of fish meal, 0.5 kilogram of monosodium glutamate, 0.5 kilogram of white wine again, stir, then garlic slice good for frying, bubble ginger slice, bubble sauerkraut sheet are poured in pot, stir and obtain fish bubble taste substance downstream.Then obtained fish downstream bubble taste substance is distributed in digestion resistant bag and seals, after microwave sterilization sterilization, send into chilling room and cool more than 10 hours.After product cooling thoroughly, be placed in high-intensity carton by neat specification, product inspection joint sealing, two circle packaging and warehousing.
Embodiment 2:
40 kilograms of pickled radishes are cut into long 5-6cm, thick 0.5cm, the silver of wide 1.5cm, 10 kilograms of bubble sauerkrauts are cut into 3-4cm sheet, 15 kilograms of bubble gingers are cut into sheet, 30 kilograms of bubble rod chillis and 5 kilograms of bubble blue or green ball greens pepper and are cut into 1-2cm segment, cut into serving pieces after 10 kilograms of garlic peelings.
In pot, add 12.5 kilograms of salad oils, 2.5 kilograms of scallion oils and 15 kilograms of chilli oil, heating makes temperature reach about 150 DEG C, 10 kilograms of garlic slices to be poured in pot into 155 DEG C ~ 165 DEG C fryings 8 minutes, pulls out for subsequent use; In oil cauldron, pour 15 kilograms of bubble ginger slices, 155 DEG C ~ 165 DEG C fryings 10 minutes again into, pull out for subsequent use; In oil cauldron, pour 10 kilograms of bubble sauerkraut sheets, 155 DEG C ~ 165 DEG C fryings 6 minutes again into, pull out for subsequent use; Then successively 30 kilograms of bubble rod chilli sheets, 5 kilograms of bubble blue or green ball green pepper sections and 1 kilogram of poor hot pepper to be poured in oil cauldron into 155 DEG C ~ 165 DEG C fryings 6 minutes, add 40 kilograms of pickled radish sheets to stir, 110 DEG C ~ 130 DEG C stir-fry about about 5 minutes, put into 0.75 kilogram of dry pericarpium zanthoxyli schinifolii, 0.75 kilogram of extra dry red wine Chinese prickly ash, 1.5 kilograms of salt, 1.475 kilograms of food additives, 1 kilogram of fish meal, 1 kilogram of monosodium glutamate, 1 kilogram of white wine again, stir, then garlic slice good for frying, bubble ginger slice, bubble sauerkraut sheet are poured in pot, stir and obtain fish bubble taste substance downstream.Wherein, described food additives are made up of 100g flavour nucleotide disodium, 800g citric acid, 300g natrium citricum, 20g ethyl malt powder, 20g sodium ascorbate, 20g dehydro sodium acetate, 15g acesulfame potassium and 200g lactic acid.Then obtained fish downstream bubble taste substance is distributed in digestion resistant bag and seals, after microwave sterilization sterilization, send into chilling room and cool more than 10 hours.After product cooling thoroughly, be placed in high-intensity carton by neat specification, product inspection joint sealing, two circle packaging and warehousing.
Embodiment 3:
50 kilograms of pickled radishes are cut into long 5-6cm, thick 0.5cm, the silver of wide 1.5cm, 5 kilograms of bubble sauerkrauts are cut into 3-4cm sheet, 20 kilograms of bubble gingers are cut into sheet, 20 kilograms of bubble rod chillis and 7 kilograms of bubble blue or green ball greens pepper and are cut into 1-2cm segment, cut into serving pieces after 5 kilograms of garlic peelings.
In pot, add 15 kilograms of salad oils, 2 kilograms of scallion oils and 20 kilograms of chilli oil, heating makes temperature reach about 150 DEG C, 5 kilograms of garlic slices to be poured in pot into 155 DEG C ~ 165 DEG C fryings 8 minutes, pulls out for subsequent use; In oil cauldron, pour 20 kilograms of bubble ginger slices, 155 DEG C ~ 165 DEG C fryings 10 minutes again into, pull out for subsequent use; In oil cauldron, pour 5 kilograms of bubble sauerkraut sheets, 155 DEG C ~ 165 DEG C fryings 6 minutes again into, pull out for subsequent use; Then successively 20 kilograms of bubble rod chilli sheets, 7 kilograms of bubble blue or green ball green pepper sections and 2 kilograms of poor hot peppers to be poured in oil cauldron into 155 DEG C ~ 165 DEG C fryings 6 minutes, add 50 kilograms of pickled radish sheets to stir, 110 DEG C ~ 130 DEG C stir-fry about about 5 minutes, put into 0.5 kilogram of dry pericarpium zanthoxyli schinifolii, 0.5 kilogram of extra dry red wine Chinese prickly ash, 1 kilogram of salt, 2 kilograms of food additives, 1.5 kilograms of fish meal, 1.5 kilograms of monosodium glutamates, 1.5 kilograms of white wine again, stir, then garlic slice good for frying, bubble ginger slice, bubble sauerkraut sheet are poured in pot, stir and obtain fish bubble taste substance downstream.Then obtained fish downstream bubble taste substance is distributed in digestion resistant bag and seals, after microwave sterilization sterilization, send into chilling room and cool more than 10 hours.After product cooling thoroughly, be placed in high-intensity carton by neat specification, product inspection joint sealing, two circle packaging and warehousing.
Embodiment 4:
Respectively in Xi'an, Zhengzhou, Chengdu, Changchun, Nanjing and each random investigation 100 people in city, 5, Kunming, respectively scoring evaluation is carried out to the bubble of fish downstream taste substance fragrance, numb taste, pungent, delicate flavour and mouthfeel prepared by embodiment 2: extremely enjoy a lot to be 5 points, like being 4 points, be generally 3 points, do not like being 2 points, very do not like being 1 point.Described in the people that statistics is 97% likes or extremely likes, fish steeps the fragrance of taste substance downstream; Described in the people of 80% likes or extremely likes, fish steeps the numb taste of taste substance downstream; Described in the people of 87% likes or extremely likes, fish steeps the pungent of taste substance downstream; Described in the people of 95% likes or extremely likes, fish steeps the delicate flavour of taste substance downstream; Described in the people of 93% likes or extremely likes, fish steeps the mouthfeel of taste substance downstream.
In addition, in 100 people in Xi'an, 93% like or extremely like described in downstream fish bubble taste substance overall local flavor; In 100 people in Zhengzhou, 90% like or extremely like described in downstream fish bubble taste substance overall local flavor; In 100 people in Chengdu, 98% like or extremely like described in downstream fish bubble taste substance overall local flavor; In 100 people in Changchun, 92% like or extremely like described in downstream fish bubble taste substance overall local flavor; In 100 people in Nanjing, 88% like or extremely like described in downstream fish bubble taste substance overall local flavor; In 100 people in Kunming, 97% like or extremely like described in downstream fish bubble taste substance overall local flavor.As can be seen here, west area, middle part, northern territory, eastern region and southern areas all obtain good evaluation to the bubble of the fish downstream taste substance utilizing method provided by the invention to prepare at home.
The explanation of above embodiment just understands method of the present invention and core concept thereof for helping.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 improve and modify and also fall in the protection domain of the claims in the present invention.
Claims (6)
1. one kind downstream fish bubble taste substance, it is characterized in that, be made up of the raw material of following weight portion: steep rod chilli 20-40 part, pickled radish 30-50 part, bubble ginger 10-20 part, garlic slice 5-15 part, bubble sauerkraut 5-15 part, steep blue or green ball green pepper 2-7 part, poor hot pepper 0.5-2 part, dry pericarpium zanthoxyli schinifolii 0.5-1 part, extra dry red wine Chinese prickly ash 0.5-1 part, salad oil 10-15 part, scallion oil 2-3 part, monosodium glutamate 0.5-1.5 part, salt 1-2 part, chilli oil 10-20 part, fish meal 0.5-1.5 part, white wine 0.5-1.5 part, food additives 1-2 part;
Described food additives are made up of following raw material: flavour nucleotide disodium 100 parts, citric acid 800 parts, natrium citricum 300 parts, ethyl maltol 20 parts, sodium ascorbate 20 parts, dehydro sodium acetate 20 parts, acesulfame potassium 15 parts, lactic acid 200 parts.
2. fish steeps taste substance downstream according to claim 1, it is characterized in that, be made up of the raw material of following weight portion: steep rod chilli 30 parts, pickled radish 40 parts, bubble 15 parts, ginger, garlic slice 10 parts, bubble 10 parts, sauerkraut, steep the sub-green pepper of blue or green ball 5 parts, poor hot pepper 1 part, dry pericarpium zanthoxyli schinifolii 0.75 part, 0.75 part, extra dry red wine Chinese prickly ash, salad oil 12.5 parts, scallion oil 2.5 parts, monosodium glutamate 1 part, salt 1.5 parts, chilli oil 15 parts, fish meal 1 part, white wine 1 part, food additives 1.475 parts.
3. fish steeps a preparation method for taste substance downstream, it is characterized in that, comprising:
Step 1, respectively by the pickled radish of 30-50 weight portion, 5-15 weight portion bubble sauerkraut and 10-20 weight portion bubble ginger cut into slices respectively, 20-40 weight portion bubble rod chilli and 2-7 weight portion steep the sub-green pepper segment of blue or green ball, cut into serving pieces after 5-15 weight portion garlic peeling;
Step 2, in pot, add 10-15 weight portion salad oil, 2-3 weight portion scallion oil and 10-20 weight portion chilli oil, heating makes temperature reach 150 DEG C, 5-15 weight portion garlic slice to be poured in pot into frying 8 minutes, pulls out for subsequent use; In oil cauldron, pour 10-20 weight portion bubble ginger slice frying 10 minutes again into, pull out for subsequent use; In oil cauldron, pour 5-15 weight portion bubble sauerkraut sheet frying 6 minutes again into, pull out for subsequent use; Then successively 20-40 weight portion is steeped rod chilli sheet, 2-7 weight portion steeps the sub-green pepper section of blue or green ball and 0.5-2 weight portion grain hot pepper pours frying into 6 minutes, add 30-50 weight portion pickled radish sheet to stir, stir-fry 5 minutes, put into the dry pericarpium zanthoxyli schinifolii of 0.5-1 weight portion, 0.5-1 weight portion extra dry red wine Chinese prickly ash, 1-2 weight portion salt, 1-2 weight portion food additives, 0.5-1.5 weight portion fish meal, 0.5-1.5 weight portion monosodium glutamate, 0.5-1.5 weight portion white wine again, stir, then garlic slice good for frying, bubble ginger slice, bubble sauerkraut sheet are poured in pot, stir and get final product;
Described food additives are made up of following raw material: flavour nucleotide disodium 100 parts, citric acid 800 parts, natrium citricum 300 parts, ethyl maltol 20 parts, sodium ascorbate 20 parts, dehydro sodium acetate 20 parts, acesulfame potassium 15 parts, lactic acid 200 parts.
4. preparation method according to claim 3, it is characterized in that, frying temperature described in step 2 is 155 DEG C ~ 165 DEG C.
5. preparation method according to claim 3, it is characterized in that, the temperature that stir-fries described in step 2 is 110 DEG C ~ 130 DEG C.
6. the bubble of the fish downstream taste substance that according to claim 3 ~ 5 any one prepared by preparation method.
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