CN103783470A - Spice for fish product and preparation method thereof - Google Patents
Spice for fish product and preparation method thereof Download PDFInfo
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- CN103783470A CN103783470A CN201410048816.1A CN201410048816A CN103783470A CN 103783470 A CN103783470 A CN 103783470A CN 201410048816 A CN201410048816 A CN 201410048816A CN 103783470 A CN103783470 A CN 103783470A
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 29
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/115—Natural spices, flavouring agents or condiments; Extracts thereof obtained by distilling, stripping, or recovering of volatiles
-
- 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
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a spice for a fish product and a preparation method thereof. The spice for the fish product comprises the following components in parts by weight: 480-520 parts of anise, 35-45 parts of cloves, 45-55 parts of cinnamon, 240-260 parts of trigonella foenum-graecum, 18-22 parts of fructus amomi, 950-1050 parts of monosodium glutamate, 28-32 parts of nutmeg, 4900-5100 parts of sugar, 45-55 parts of liquorice, 9800-10200 parts of yellow rice wine, 45-55 parts of thyme and 45-55 parts of cardamom. The materials of the spice are selected and combined, and are processed by a distillation process to obtain a condiment which is delicious in taste, the spice is applied to the processes such as cooking of leisure foods such as fishes to obtain the leisure good which is good in freshness, appearance and color, the problems of original taste loss, and poor color and appearance of leisure foods such as fish at present are solved, and the flavors of persons with different tastes are met.
Description
Technical field
The present invention relates to flavoring technical field, in particular to a kind of spices for fish product and preparation method thereof.
Background technology
China is a culinary art world-famous big country, and the style taste of its food dish is peculiar various.Conventional spices mainly refers to that pepper, cloves, nutmeg, Chinese cassia tree etc. have the tropical plants of aromatic odor or anti-corrosion function, has pleasant aromatic odor, can be used for compound or the mixture of preparing essence.
At present conventional processing method is mainly as grinds such as ginger, green onion, garlic, Chinese prickly ash, pepper, cassia bark, fennel seeds, anise, cloves, cardamom, wrinkled giant hyssop, Chinese toon, mustard, then by them separately or cooperatively interact and form the flavouring with various local flavors by these fragrance formulations.Then be applied directly in cuisines, as spiced flour, pepper powder and thirteen spice etc.But along with the development in epoch, people, for the also more and more polynary change of pursuit of taste of diet, merely adopt the spices that abrasive dust obtains to be difficult to be applied to preferably in some leisure food.
The fish leisure food of fish leisure food, especially some inner wrappings in the market, because its easy to carry and unique local flavor is very popular.But the product taste of common sootiness, frying technological process gained is more single, lacked the original delicate flavour of fish products and fragrance, and the fried food shelf-life is short and nutrient loss is serious, affect the sale of product; And that the preparation technologies such as existing boiling are brought into impurity in soup stock liquid is more, makes the shelf-life shorter, and affected the color of final products.Current preparation technology, owing to having passed through high temperature sterilization, makes product colour and the taste of final preparation that larger variation occur, product freshness disappearance, and sense organ is poor and product colour is plain, has lost the original local flavor of fish leisure food and sense organ.
Therefore, how spices is optionally allocated to modulate the desirable flavouring that is applicable to fish leisure food, and existing technique is improved, thereby obtain more delicious flavouring to meet the people of different taste for the hobby of different tastes, become the problem that current spices developer faces.
Summary of the invention
The present invention aims to provide a kind of spices for fish product and preparation method thereof, and this spices delicious flavour is mellow, sense organ good, can meet different consumers' taste.
To achieve these goals, according to an aspect of the present invention, provide a kind of spices for fish product, meter, comprises following raw material components: 480～520 parts, fennel material by weight; 35～45 parts of cloves; 45～55 parts of Chinese cassia trees; 240～260 parts of Hu Luba; 18～22 parts of fructus amomis; 950～1050 parts of monosodium glutamates; 28～32 parts of Rou Dou guans; 4900～5100 parts of sugar; 45～55 parts, Radix Glycyrrhizae; 9800～10200 parts of yellow rice wine; 45～55 parts of thymes; 45～55 parts, white button.
Further, meter, also comprises following raw material components: 95～105 parts of basyleaves by weight; 45～55 parts of tealeaves; 45～55 parts, Chinese prickly ash; 45～55 parts of kaempferia galamgas.
Further, meter, comprises following raw material components: 500～520 parts, fennel material by weight; 38～45 parts of cloves; 45～50 parts of Chinese cassia trees; 250～260 parts of Hu Luba; 20～22 parts of fructus amomis; 950～1000 parts of monosodium glutamates; 30～32 parts of Rou Dou guans; 4900～5000 parts of sugar; 50～55 parts, Radix Glycyrrhizae; 10000～10200 parts of yellow rice wine; 50～55 parts of thymes; 45～50 parts, white button; 95～100 parts of basyleaves; 50～52 parts of tealeaves; 45～50 parts, Chinese prickly ash; 50～55 parts of kaempferia galamgas.
Further, meter, comprises following raw material components: 510 parts, fennel material by weight; 40 parts of cloves; 48 parts of Chinese cassia trees; 250 parts of Hu Luba; 22 parts of fructus amomis; 1000 parts of monosodium glutamates; 30 parts of Rou Dou guans; 5000 parts of sugar; 50 parts, Radix Glycyrrhizae; 10000 parts of yellow rice wine; 50 parts of thymes; 48 parts, white button; 100 parts of basyleaves; 50 parts of tealeaves; 50 parts, Chinese prickly ash; 50 parts of kaempferia galamgas.
Further, fennel material is fennel grass and/or anise seed.
Further, sugar is white sugar.
According to a further aspect in the invention, above-mentioned any preparation method for the spices of fish product is provided, comprise the following steps: S1, take fennel material, Hu Luba, white button, tealeaves, Chinese prickly ash, kaempferia galamga, cloves, Chinese cassia tree, fructus amomi, nutmeg, Radix Glycyrrhizae, thyme, basyleave mixes, and obtains spice mixture; S2, to adding water in spice mixture and distillation for the first time, obtain first distillate; S3, sugar and monosodium glutamate are dissolved in yellow rice wine, obtain lysate; And S4, first distillate is mixed with lysate, second distillation, cooling, obtain spices.
Further, step S2 comprises: S21, spice mixture is placed in to the water of 30 ℃～32 ℃ soaks 10～20 minutes; And S22, spice mixture is taken out to draining 5～10 minutes, and be placed in afterwards under 110～150 ℃ and 3～5MPa and distill 8～10 minutes for the first time, obtain first distillate.
Further, step S3 comprises: S31, yellow rice wine is heated to 50 ℃～55 ℃, adds sugar and monosodium glutamate afterwards in yellow rice wine, obtain elementary mixed liquor; And S32, elementary mixed liquor being heated to 110 ℃～115 ℃, constant temperature 10～15 minutes, obtains lysate.
Further, in step S4, the pressure of second distillation is 4～6MPa, and temperature is 115 ℃～121 ℃.
Further, spices be spice liquid or pulverized by spice liquid drying after the spices powder that obtains.
Apply technical scheme of the present invention, by the formula of spices is selected and compatibility, and through distil process processing, obtain the flavouring of delicious flavour, this flavouring is applied in the manufacturing process such as boiling of the leisure food such as fish, obtain the good leisure food of product freshness, sense organ and color, solved the problem of existing original flavor forfeiture and color in the leisure food such as more current fish, sense organ variation, met the people of different taste for the hobby of different tastes.The present invention adopts distil process to replace conventional digesting technoloy not only simple to operate, reduced that nutrition intrinsic in products material runs off simultaneously and spice liquid in the generation of the residue such as spices, increased the multiple nutrients compositions such as magnesium, potassium, calcium, vitamin, the spice liquid fragrance concentration made from amount fragrance formulations promotes at double.
The specific embodiment
It should be noted that, in the situation that not conflicting, the feature in embodiment and embodiment in the application can combine mutually.Describe the present invention in detail below in conjunction with embodiment.
In order to solve the problem of existing original flavor forfeiture and color in the leisure food such as current some fish, sense organ variation, meet the people of different taste for the hobby of different tastes, the invention provides a kind of spices for fish product, meter, comprises following component: 480～520 parts, fennel material by weight; 35～45 parts of cloves; 45～55 parts of Chinese cassia trees; 240～260 parts of Hu Luba; 18～22 parts of fructus amomis; 950～1050 parts of monosodium glutamates; 28～32 parts of Rou Dou guans; 4900～5100 parts of sugar; 45～55 parts, Radix Glycyrrhizae; 9800～10200 parts of wine; Thyme 45～55; 45～55 parts, white button.
By the formula of spices is selected and compatibility, and through distil process processing, obtain the flavouring of delicious flavour, this flavouring is applied in the manufacturing process such as boiling of the leisure food such as fish, obtain the good leisure food of product freshness, sense organ and color, the problem that has solved existing original flavor forfeiture and color in the leisure food such as more current fish, sense organ variation, has met the people of different taste for the hobby of different tastes.The present invention adopts distil process to replace conventional digesting technoloy not only simple to operate, reduced that nutrition intrinsic in products material runs off simultaneously and spice liquid in the generation of the residue such as spices, the multiple nutrients compositions such as magnesium, potassium, calcium, vitamin are increased, the spice liquid fragrance concentration made from amount fragrance formulations promotes at double, obtain the spices that the more fresh perfume (or spice) of taste is good to eat, local flavor is mellow, not only nutritious, and product is easy to use, quick.
Fennel material of the present invention is fennel grass and/or anise seed, in order to make the spices soup color of preparation limpid, preferably adopt white sugar, if adopt brown sugar or rock sugar, although also can play the effect that increases sweet taste, but adopt brown sugar can reduce the refrigerant degree of spices soup, color and luster is variation a little.If employing rock sugar, can be insufficient or long because of dissolution time because dissolving, the spices sweet taste that makes preparation not or occur sugar burnt (sugar dissolve there will be when insufficient coherent sugar burnt).The present invention preferably adopts above-mentioned additive but is not limited to this, and the present invention has abandoned the white wine or the beer that are usually used in flavouring, and adopts yellow rice wine for fish leisure food, is mainly to consider sense organ, color factors, and yellow rice wine has the look of protecting effect; If adopt white wine, there will be soup stock liquid color pale, cause the sense organ color and luster problem that product colour is not fresh, adopt beer can cause high cost and color not to reach desirable effect because concentration is too low.
Wherein, effect of each raw material components is as follows: effect of the multiple nutritional components such as fennel grass and fennel grain have flavouring, protect look, increase magnesium, potassium, vitamin; Hu Luba has another name called effect that vanilla, eel grass have flavouring, increase the multiple nutritional components such as protein, vitamin B1; Monosodium glutamate increases fresh, and white sugar increases sweet, and yellow rice wine can remove raw meat, painted, makes spice liquid have the distinctive sweet-smelling of yellow rice wine; White button can flavouring, protect look, increase multiple nutritional components, cloves flavouring, increases the multiple nutritional components such as protein, vitamin, Chinese cassia tree (cassia bark) flavouring, protects look, increases multiple nutritional components, fructus amomi flavouring, protects look and increases multiple nutritional components; Nutmeg (having another name called semen myristicae, flesh fruit) flavouring, protect look, increase the multiple nutritional components such as alcohol, acids; Radix Glycyrrhizae removes raw meat, protects look, flavouring; Thyme flavouring, increase multiple nutritional components.
Further preferably, spices of the present invention also comprises following raw material components: 95～105 parts of basyleaves; 45～55 parts of tealeaves; 45～55 parts, Chinese prickly ash; 45～55 parts of kaempferia galamgas.Wherein basyleave (having another name called Gui Ye, spiceleaf) can be further spices flavouring and multiple nutritional components, and tealeaves is painted, remove raw meat, Chinese prickly ash flavouring, increases multiple nutritional components, kaempferia galamga flavouring, protects look.By increasing basyleave, tealeaves, Chinese prickly ash and kaempferia galamga and each raw material components being limited in above-mentioned scope, further increase the mellow local flavor of spices, make the stronger nature of delicate flavour fragrance of spices.
Preferably, meter by weight, spices comprises following component: 500～520 parts, fennel material; 38～45 parts of cloves; 45～50 parts of Chinese cassia trees; 250～260 parts of Hu Luba; 20～22 parts of fructus amomis; 950～1000 parts of monosodium glutamates; 30～32 parts of Rou Dou guans; 4900～5000 parts of sugar; 50～55 parts, Radix Glycyrrhizae; 10000～10200 parts of wine; 50～55 parts of thymes; 45～50 parts, white button; 95～100 parts of basyleaves; 50～52 parts of tealeaves; 45～50 parts, Chinese prickly ash; 50～55 parts of kaempferia galamgas.Further preferably, meter by weight, spices comprises following component: 510 parts, fennel material; 40 parts of cloves; 48 parts of Chinese cassia trees; 250 parts of Hu Luba; 22 parts of fructus amomis; 1000 parts of monosodium glutamates; 30 parts of Rou Dou guans; 5000 parts of sugar; 50 parts, Radix Glycyrrhizae; 10000 parts of wine; 50 parts of thymes; 48 parts, white button; 100 parts of basyleaves; 50 parts of tealeaves; 50 parts, Chinese prickly ash; 50 parts of kaempferia galamgas.
The present invention by adding fennel grass and/or anise seed, Hu Luba in the component of spices, make fennel grass and/or anise seed, Hu Luba and other component in the process of cooking, produce synergy, further increased intrinsic delicate flavour and the fragrance of spicing product of final preparation.
According to a further aspect in the invention, above-mentioned any preparation method for the spices of fish product is provided, comprise the following steps: S1, take fennel material, Hu Luba, white button, tealeaves, Chinese prickly ash, kaempferia galamga, cloves, Chinese cassia tree, fructus amomi, nutmeg, Radix Glycyrrhizae, thyme, basyleave, mix, obtain spice mixture; S2, to adding water in spice mixture and distillation for the first time, obtain first distillate; S3, sugar and monosodium glutamate are dissolved in yellow rice wine, obtain lysate; And S4, first distillate is mixed with lysate, second distillation, cooling, obtain spices.
In prior art, generally some fragrance formulations are carried out to digesting technoloy, digesting technoloy is because digestion time is longer, and in digestion process, poor sealing can cause excessively volatilization or because boiling does not thoroughly affect the fragrance of first distillate of fragrance.The present invention adopts distil process to replace conventional digesting technoloy, and the vapo(u)rizing temperature in distil process and pressure are adjusted, the problems referred to above are not only solved, reduce the loss of intrinsic nutrition in the generation of the residue such as spices in spice liquid and products material, increase the multiple nutrients compositions such as magnesium, potassium, calcium, vitamin simultaneously, the fragrance concentration of the spice liquid made from amount fragrance formulations is promoted at double.
Preferably, step S2 comprises: S21, spice mixture is placed in to 30 ℃～32 ℃ water soaks 10～20 minutes; And S22, spice mixture is taken out to draining 5～10 minutes, and be placed in afterwards under 110～150 ℃ and 3～5MPa and distill 8～10 minutes for the first time, obtain first distillate.Temperature, pressure and the time Comprehensive Control of distillation for the first time can be obtained to the first distillate that the more fresh perfume (or spice) of taste is good to eat, local flavor is mellow in above-mentioned scope, contribute to promote fragrance, color and luster and the sense organ of final spices.
Generally will after the pack of spice mixture, insert in warm water and soak, can carry out surface clean to the each component in spice mixture by soaking on the one hand, remove adulterated impurity, be conducive to improve the concentration of first distillate; By immersion, spice mixture bubble is risen on the other hand, be conducive to improve the concentration of stoste.
Obtain after first distillate, continue to add sugar and monosodium glutamate in first distillate, preferably, step S3 comprises: S31, yellow rice wine is heated to 50 ℃～55 ℃, adds sugar and monosodium glutamate afterwards in yellow rice wine, obtain elementary mixed liquor; And S32, elementary mixed liquor is sealed and be heated to 110～115 ℃, constant temperature 10～15 minutes, obtains lysate.
After the lysate obtaining is mixed with first distillate, second distillation, preferably, in step S4, the pressure of second distillation is 4～6Mpa, temperature is 115 ℃～121 ℃.Cooling after second distillation, obtain spice liquid, seal afterwards cooling preservation.Preferably, the preferred spice liquid of spices that the present invention is prepared or pulverized by spice liquid drying after the spices powder that obtains, but be not limited to this, can also carry out deep processing to spices powder and prepare spices sheet or other products.While being wherein dried, preferably adopt spray-dired mode to prepare spices powder.Because the effective seasoning composition in most Seasoning Ingredients is water insoluble or is slightly soluble in water, therefore, powdery flavouring needs the boiling of long period can be flavoursome in use, but still have most active ingredient to remain in face slag, so the effect of employing spice liquid can be more better.
The spicing product that the present invention modulates are not only applicable to fish food, also applicable to the stew in soy sauce of other sea food delicacies, as seafood software class, shell, as Fresh squid, mantis shrimp, base enclose shrimp, conch, Neptunea cumingi, extra large melon seeds, cream crab etc., can meet people pursues for the diversification of taste of diet, leisure food or the dish made of spices of the present invention, fresh perfume (or spice) is good to eat, crisp tender suitable, eats for a long time oiliness.Therefore, spices for fish product provided by the present invention is culinary art flavoring, it is again the flavoring on dining table, due in this spices, contain that some accept with people can absorpting form mineral matter, trace element and vitamin, so the spices for fish product provided by the present invention can also supplement the trace element of daily meals effectively.
Further illustrate beneficial effect of the present invention below in conjunction with embodiment.
Embodiment 1
1) take 510 parts of fennel grass, Hu Luba 250,40 parts of cloves, 48 parts of Chinese cassia trees, 22 parts of fructus amomis, 30 parts of nutmegs, 50 parts, Radix Glycyrrhizae, 50 parts of thymes, detain 48 parts, 100 parts of basyleaves, 50 parts of tealeaves, 50 parts, Chinese prickly ash, 50 parts of kaempferia galamgas in vain, mix, obtain spice mixture.
2) above-mentioned spice mixture is packed into and in bag, be placed in the water of 30 ℃ and soak 10 minutes, take out afterwards draining 5 minutes, first distillation 9 minutes under 130 ℃ and 4MPa afterwards, obtains first distillate.
3) 10000 parts of yellow rice wine are heated to 53 ℃, in yellow rice wine, add 1000 portions of monosodium glutamates and 5000 parts of white sugar afterwards, stir, obtain elementary mixed liquor.Elementary mixed liquor is sealed and be heated to 113 ℃, constant temperature 13 minutes, dissolves monosodium glutamate and white sugar completely, obtains lysate.
4) the first distillate of preparing in step 3) is mixed with the lysate of preparing in step 4), second distillation 10min at 6MPa and 121 ℃, is cooled to room temperature, obtains spice liquid.
Embodiment 2
1) take 500 parts of fennel grass, Hu Luba 250,38 parts of cloves, 45 parts of Chinese cassia trees, 20 parts of fructus amomis, 30 parts of nutmegs, 50 parts, Radix Glycyrrhizae, 50 parts of thymes, detain 45 parts, 95 parts of basyleaves, 50 parts of tealeaves, 45 parts, Chinese prickly ash, 50 parts of kaempferia galamgas in vain, mix, obtain spice mixture.
2) above-mentioned spice mixture is packed into and in bag, be placed in the water of 32 ℃ and soak 20 minutes, take out afterwards draining 8 minutes, first distillation 8 minutes under 110 ℃ and 3MPa afterwards, obtains first distillate.
3) 10100 parts of yellow rice wine are heated to 50 ℃, in yellow rice wine, add 950 portions of monosodium glutamates and 4900 parts of white sugar afterwards, stir, obtain elementary mixed liquor.Elementary mixed liquor is sealed and be heated to 110 ℃, constant temperature 10 minutes, dissolves monosodium glutamate and white sugar completely, obtains lysate.
4) the first distillate of preparing in step 3) is mixed with the lysate of preparing in step 4), at 5MPa and 118 ℃, second distillation 10 minutes, is cooled to room temperature, obtains spice liquid.Also spice liquid can be sprayed dry, obtain spices powder.
Embodiment 3
1) take 520 parts of anise seeds, 45 parts of cloves, 50 parts of Chinese cassia trees, Hu Luba 260,22 parts of fructus amomis, 32 parts of nutmegs, 55 parts, Radix Glycyrrhizae, 55 parts of thymes, detain 50 parts, 100 parts of basyleaves, 52 parts of tealeaves, 50 parts, Chinese prickly ash, 55 parts of kaempferia galamgas in vain, mix, obtain spice mixture.
2) above-mentioned spice mixture is packed into and in bag, be placed in the water of 32 ℃ and soak 20 minutes, take out afterwards draining and after 10 minutes, put under 110 ℃ and 4MPa first distillation 30 minutes, obtain first distillate.
3) 10200 parts of yellow rice wine are heated to 55 ℃, get afterwards 1000 portions of monosodium glutamates and 5000 parts of white sugar join in yellow rice wine, stir, obtain elementary mixed liquor.Elementary mixed liquor sealed and be heated to 115 ℃, being forced into 4MPa, constant temperature 15 minutes, dissolves monosodium glutamate and white sugar completely, obtains lysate.
4) the first distillate of preparing in step 3) is mixed with the lysate of preparing in step 4), at 4MPa and 115 ℃, second distillation 8 minutes, cooling, obtains spice liquid.Also spice liquid can be sprayed at 80 ℃ dry, obtain spices powder.
Embodiment 4
Its operating procedure is identical with embodiment 1, in difference, be the component umber of spices, specific as follows: to take 480 parts of fennel grass, 35 parts of cloves, 45 parts of Chinese cassia trees, Hu Luba 240,18 parts of fructus amomis, 28 parts of nutmegs, 45 parts, Radix Glycyrrhizae, 45 parts of thymes, detain 45 parts, 95 parts of basyleaves, 45 parts of tealeaves, 45 parts, Chinese prickly ash, 45 parts of kaempferia galamgas in vain, 9800 parts of yellow rice wine, 950 parts of monosodium glutamates, 4900 parts of white sugar.
Embodiment 5
Its operating procedure is identical with embodiment 1, in difference, be the component umber of spices, specific as follows: to take 520 parts of fennel grass, 45 parts of cloves, 55 parts of Chinese cassia trees, Hu Luba 260,22 parts of fructus amomis, 32 parts of nutmegs, 55 parts, Radix Glycyrrhizae, 55 parts of thymes, detain 55 parts, 105 parts of basyleaves, 55 parts of tealeaves, 55 parts, Chinese prickly ash, 55 parts of kaempferia galamgas in vain, 10200 parts of yellow rice wine, 1050 parts of monosodium glutamates, 5100 parts of white sugar.
Embodiment 6
The umber of its operating procedure and raw material is all identical with embodiment 1, is not adopt in raw material yellow rice wine and white sugar in difference, but adopts white wine and brown sugar.
Embodiment 7
1) take 510 parts of fennel grass, Hu Luba 250,40 parts of cloves, 48 parts of Chinese cassia trees, 22 parts of fructus amomis, 30 parts of nutmegs, 50 parts, Radix Glycyrrhizae, 50 parts of thymes, detain 48 parts, 100 parts of basyleaves, 50 parts of tealeaves, 50 parts, Chinese prickly ash, 50 parts of kaempferia galamgas in vain, mix, obtain spice mixture.
2) above-mentioned spice mixture is packed into and in bag, be placed in the cold water of 8 ℃ and soak 10 minutes, take out afterwards draining 5 minutes, first distillation 9 minutes under 130 ℃ and 4MPa afterwards, obtains first distillate.
3) 10000 parts of yellow rice wine are heated to 53 ℃, in yellow rice wine, add 1000 portions of monosodium glutamates and 5000 parts of white sugar afterwards, stir, obtain elementary mixed liquor.Elementary mixed liquor is sealed and be heated to 113 ℃, constant temperature 13 minutes, dissolves monosodium glutamate and white sugar completely, obtains lysate.
4) the first distillate of preparing in step 3) is mixed with the lysate of preparing in step 4), second distillation 10min at 5MPa and 115 ℃, is cooled to room temperature, obtains spice liquid.Also spice liquid can be sprayed dry, obtain spices powder.
Embodiment 8
1) take 510 parts of fennel grass, Hu Luba 250,40 parts of cloves, 48 parts of Chinese cassia trees, 22 parts of fructus amomis, 30 parts of nutmegs, 50 parts, Radix Glycyrrhizae, 50 parts of thymes, detain 48 parts, 100 parts of basyleaves, 50 parts of tealeaves, 50 parts, Chinese prickly ash, 50 parts of kaempferia galamgas in vain, mix, obtain spice mixture.
2) above-mentioned spice mixture is packed into and in bag, be placed in the water of 30 ℃ and soak 10 minutes, take out afterwards draining 5 minutes, first distillation 7 minutes under 95 ℃ and 2MPa afterwards, obtains first distillate.
3) 10000 parts of yellow rice wine are heated to 53 ℃, in yellow rice wine, add 1000 portions of monosodium glutamates and 5000 parts of white sugar afterwards, stir, obtain elementary mixed liquor.Elementary mixed liquor is sealed and be heated to 113 ℃, constant temperature 13 minutes, dissolves monosodium glutamate and white sugar completely, obtains lysate.
4) the first distillate of preparing in step 3) is mixed with the lysate of preparing in step 4), at 6MPa and 121 ℃, second distillation 10 minutes, is cooled to room temperature, obtains spice liquid.Also spice liquid can be sprayed dry, obtain spices powder.
Comparative example 1
1) take 450 parts of fennel grass, Hu Luba 220,30 parts of cloves, 60 parts of Chinese cassia trees, 15 parts of fructus amomis, 36 parts of nutmegs, 40 parts, Radix Glycyrrhizae, 40 parts of thymes, detain 60 parts, 115 parts of basyleaves, 40 parts of tealeaves, 65 parts, Chinese prickly ash, 65 parts of kaempferia galamgas in vain, mix, obtain spice mixture.
2) above-mentioned spice mixture is packed into and in bag, be placed in the water of 30 ℃ and soak 10 minutes, take out afterwards draining 5 minutes, first distillation 9 minutes under 130 ℃ and 4MPa afterwards, obtains first distillate.
3) 9500 parts of yellow rice wine are heated to 53 ℃, in yellow rice wine, add 900 portions of monosodium glutamates and 1300 parts of white sugar afterwards, stir, obtain elementary mixed liquor.Elementary mixed liquor is sealed and be heated to 113 ℃, constant temperature 13 minutes, dissolves monosodium glutamate and white sugar completely, obtains lysate.
4) the first distillate of preparing in step 3) is mixed with the lysate of preparing in step 4), second distillation 8min at 2.5MPa and 98 ℃, is cooled to room temperature, obtains spice liquid.
Comparative example 2
The commercially available similar spices for fish product.
Product sensory is evaluated:
Take 2 grams of the spice liquids of above embodiment and comparative example or the spices powder that dry after obtain corresponding to 2 grams of spice liquids, in the process of cooking fish leisure food, add spice liquid or spices powder, invite 10 sensory evaluation persons to carry out organoleptic analysis and marking (product freshness, mouthfeel, color hobby property marking standard: >=8.5 points to the fish leisure food of preparation, delicate flavour is obvious, the mellow deliciousness of mouthfeel, the nature that gives off a strong fragrance, free from extraneous odour, sense organ is good, color and luster is vivid; 8.5 points of <, delicate flavour is naturally abundant, the strong not nature of mouthfeel, sense organ is poor and color and luster is dim), sensory evaluation 1 result is as table 1:
Table 1
As can be seen from Table 1, adopt technical scheme of the present invention, by to fennel grass and/or anise seed, Hu Luba and other components are selected and compatibility, and control distil process, thereby obtain limpid spice liquid or the spices powder of color, this spices flavouring is applied in the manufacturing process such as boiling of the leisure food such as fish, obtain product freshness, the good leisure food of sense organ and color, having solved existing original flavor in the leisure food such as more current fish loses and color, the problem of sense organ variation, meet the people of different taste for the hobby of different tastes.And above-mentioned spicing product at room temperature can be deposited 2 years color taste and not change, ready access upon use is convenient to use.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (11)
1. for a spices for fish product, it is characterized in that, meter by weight, comprises following raw material components:
2. spices according to claim 1, is characterized in that, meter by weight, also comprises following raw material components:
95～105 parts of basyleaves; 45～55 parts of tealeaves;
45～55 parts, Chinese prickly ash; 45～55 parts of kaempferia galamgas.
3. spices according to claim 2, is characterized in that, meter by weight, comprises following raw material components:
4. spices according to claim 3, is characterized in that, meter by weight, comprises following raw material components:
5. according to the spices described in any one in claim 1 to 4, it is characterized in that, described fennel material is fennel grass and/or anise seed.
6. according to the spices described in any one in claim 1 to 4, it is characterized in that, described sugar is white sugar.
7. a preparation method for the spices for fish product described in any one in claim 1 to 6, is characterized in that, comprises the following steps:
S1, take fennel material, Hu Luba, white button, tealeaves, Chinese prickly ash, kaempferia galamga, cloves, Chinese cassia tree, fructus amomi, nutmeg, Radix Glycyrrhizae, thyme, basyleave mixes, and obtains spice mixture;
S2, to adding water in described spice mixture and distillation for the first time, obtain first distillate;
S3, sugar and monosodium glutamate are dissolved in yellow rice wine, obtain lysate; And
S4, described first distillate is mixed with described lysate, second distillation, cooling, obtain described spices.
8. method according to claim 7, is characterized in that, described step S2 comprises:
S21, described spice mixture is placed in to the water of 30 ℃～32 ℃ soaks 10～20 minutes; And
S22, described spice mixture is taken out to draining 5～10 minutes, be placed in afterwards under 110～150 ℃ and 3～5MPa and distill 8～10 minutes for the first time, obtain described first distillate.
9. method according to claim 7, is characterized in that, described step S3 comprises:
S31, yellow rice wine is heated to 50 ℃～55 ℃, in described yellow rice wine, adds sugar and monosodium glutamate afterwards, obtain elementary mixed liquor; And
S32, described elementary mixed liquor is heated to 110 ℃～115 ℃, constant temperature 10～15 minutes, obtains described lysate.
10. method according to claim 7, is characterized in that, in described step S4, the pressure of second distillation is 4～6MPa, and temperature is 115 ℃～121 ℃.
11. methods according to claim 7, is characterized in that, described spices be spice liquid or pulverized by described spice liquid drying after the spices powder that obtains.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112641059A (en) * | 2020-12-21 | 2021-04-13 | 浙江大学舟山海洋研究中心 | Production process of liquid nitrogen injection locked fresh canned seasoning instant mantis shrimps |
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| CN1031315A (en) * | 1988-09-13 | 1989-03-01 | 孙守连 | Preparation for flavouring juice |
| CN1174495A (en) * | 1995-03-06 | 1998-02-25 | 株式会社片山 | Processed fish meat, fish meat material prepared by using the same, and process for producing processed fish meat |
| CN102273605A (en) * | 2011-08-30 | 2011-12-14 | 湖南顺祥水产食品有限公司 | Spice liquid for preparing flavored fish fillets and method for preparing flavored fish fillets |
| RU2464815C1 (en) * | 2011-09-22 | 2012-10-27 | Ольга Владимировна Карпова | Vegetal seasoning |
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2014
- 2014-02-12 CN CN201410048816.1A patent/CN103783470A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1031315A (en) * | 1988-09-13 | 1989-03-01 | 孙守连 | Preparation for flavouring juice |
| CN1174495A (en) * | 1995-03-06 | 1998-02-25 | 株式会社片山 | Processed fish meat, fish meat material prepared by using the same, and process for producing processed fish meat |
| CN102273605A (en) * | 2011-08-30 | 2011-12-14 | 湖南顺祥水产食品有限公司 | Spice liquid for preparing flavored fish fillets and method for preparing flavored fish fillets |
| RU2464815C1 (en) * | 2011-09-22 | 2012-10-27 | Ольга Владимировна Карпова | Vegetal seasoning |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112641059A (en) * | 2020-12-21 | 2021-04-13 | 浙江大学舟山海洋研究中心 | Production process of liquid nitrogen injection locked fresh canned seasoning instant mantis shrimps |
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