CN103976342B - A kind of fish-bone pigskin sauce and preparation method thereof - Google Patents
A kind of fish-bone pigskin sauce and preparation method thereof Download PDFInfo
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- CN103976342B CN103976342B CN201410147155.8A CN201410147155A CN103976342B CN 103976342 B CN103976342 B CN 103976342B CN 201410147155 A CN201410147155 A CN 201410147155A CN 103976342 B CN103976342 B CN 103976342B
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- 244000068988 Glycine max Species 0.000 claims abstract description 9
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- 235000013312 flour Nutrition 0.000 claims abstract description 4
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- 239000000203 mixture Substances 0.000 claims description 12
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
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- 241000405414 Rehmannia Species 0.000 description 1
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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
- 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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Cosmetics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of fish-bone pigskin sauce and preparation method thereof, is characterized in that being made up of the raw material of following weight portion: lotus nut 3-4, Radix Astragali 4-5, radix pseudostellariae 3-4, longspur epimedium 3.5-5, myrrh 2.5-4, rock shuttle flower 1-2, longseed willowseed herb 1.2-1.5, longan 15-16, persimmon 10-11, cowpea 5-7, lotus rhizome 8-9, honey 4-5, pigskin 20-22, fermented soya bean 8-9, fish-bone 35-37, sweet fermented flour sauce 200-220, light-coloured vinegar 7-8, soy sauce 6-7, soya bean 2-3, fennel seeds 1-2, nourishing additive agent 7-8.Unique flavor of the present invention, nutritious, the fish-bone wherein added can be human body supplement calcium, promote skeleton development, prevention of osteoporosis, and containing abundant collagen in pigskin, can Glycerin, delay senility, in addition, the present invention also containing multiple medicinal herb components, often edible can reach mend strengthening spleen and lung, strengthen muscles and bones, hypotensive effect.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of fish-bone pigskin sauce and preparation method thereof.
Background technology
People often use flavouring to increase the color of dish in daily life, promote appetite.At present, the flavouring that market is sold is of a great variety, but it only possesses seasoning function mostly, and nutrition is single, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of fish-bone pigskin sauce and preparation method thereof, the present invention has aromatic flavour, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of fish-bone pigskin sauce, is characterized in that being made up of the raw material of following weight portion:
Chrysanthemum 3-4, pumpkin spend 4-5, fructus alpiniae oxyphyllae 3-4, scaly holly root 4-5, adhesive rehmannia leaf 2-3, shrimp shell money 1-2, globose phaenosperma herb 2-3, banana 5-6, mango 6-8, wax gourd 4-5, tongue to do 3-4, garlic 3-4, pimento 30-33, white wine 20-22, Chinese prickly ash 60-65, wheat flour 24-26, peanut oil 2-3, lactic acid bacteria 0.2-0.3, nourishing additive agent 5-6;
Described nourishing additive agent is made up of following raw materials in part by weight: Poria cocos 1-1.2, American Ginseng 1.3-1.4, root of kudzu vine 1-1.1, pawpaw seeds 0.9-1.3, ternip 9-10, carambola 10-11, kidney bean 5-6, shelled melon seed 7-8;
Preparation method is: (1) gets ternip, carambola pulp, adds 2-3 water making beating doubly, and in gained slurries, add Poria cocos, American Ginseng, the root of kudzu vine, pawpaw seeds sealing immersion 8-10 hour, filter cleaner, collects filtrate;
(2) kidney bean, shelled melon seed are pulled out after adding the little fiery infusion 20-25 of filtrate minute, pulverize after drying, to obtain final product.
The preparation method of described fish-bone pigskin sauce, is characterized in that comprising the following steps:
(1) lotus nut, the Radix Astragali, radix pseudostellariae, longspur epimedium, myrrh, rock shuttle flower, longseed willowseed herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, cream endured by little fire, obtains ointment;
(2) get longan, flesh of persimmon, mix with cowpea, lotus rhizome, add the water making beating of 3-4, filter cleaner, gained filtrate accesses lactic acid bacteria at 35-37 DEG C, and fermentation 2-3 hour, obtains fermented fruits and vegetables juice;
(3) soya bean is carried out defibrination with soy sauce, gained slurries and fennel seeds are mixed into pot, stewing 30-35 minute processed at 60-70 DEG C, and filter cleaner, obtains baste;
(4) pull out after fish-bone being added fermented fruits and vegetables juice, the little fiery infusion 25-30 of light-coloured vinegar minute, dry, be cut into segment, enter oil cauldron big fire frying and pull out after 5-7 minute, mix with baste and mix thoroughly, dry;
(5) pig skin surfaces is brushed honey, be positioned on grill, diced after baking 20-25 minute;
(6) step (1), (4), (5) gained material are mixed with leftover materials mix thoroughly, to obtain final product.
Rock shuttle flower in the present invention is the flower of sedge Eriophorum comosum Nees, and longseed willowseed herb is the complete stool of the long seed willowweed of onagraceae plant.
Beneficial effect of the present invention is:
Unique flavor of the present invention, nutritious, the fish-bone wherein added can be human body supplement calcium, promote skeleton development, prevention of osteoporosis, and containing abundant collagen in pigskin, can Glycerin, delay senility, in addition, the present invention also containing multiple medicinal herb components, often edible can reach mend strengthening spleen and lung, strengthen muscles and bones, hypotensive effect.
Detailed description of the invention
A kind of fish-bone pigskin sauce, is characterized in that being made up of the raw material of following weight portion (kilogram):
Lotus nut 3, the Radix Astragali 5, radix pseudostellariae 4, longspur epimedium 3.5, myrrh 2.5, rock shuttle spend 1, longseed willowseed herb 1.5, longan 16, persimmon 10, cowpea 5, lotus rhizome 9, honey 4, pigskin 22, fermented soya bean 9, fish-bone 37, sweet fermented flour sauce 200, light-coloured vinegar 8, soy sauce 6, soya bean 3, fennel seeds 2, nourishing additive agent 8;
Described nourishing additive agent is made up of following weight portion (kilogram) raw material: Poria cocos 1.2, American Ginseng 1.4, the root of kudzu vine 1.1, pawpaw seeds 1.3, ternip 10, carambola 11, kidney bean 5, shelled melon seed 8;
Preparation method is: (1) gets ternip, carambola pulp, adds 2-3 water making beating doubly, and in gained slurries, add Poria cocos, American Ginseng, the root of kudzu vine, pawpaw seeds sealing immersion 8-10 hour, filter cleaner, collects filtrate;
(2) kidney bean, shelled melon seed are pulled out after adding the little fiery infusion 20-25 of filtrate minute, pulverize after drying, to obtain final product.
The preparation method of described fish-bone pigskin sauce, comprises the following steps:
(1) lotus nut, the Radix Astragali, radix pseudostellariae, longspur epimedium, myrrh, rock shuttle flower, longseed willowseed herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, cream endured by little fire, obtains ointment;
(2) get longan, flesh of persimmon, mix with cowpea, lotus rhizome, add the water making beating of 3-4, filter cleaner, gained filtrate accesses lactic acid bacteria at 35-37 DEG C, and fermentation 2-3 hour, obtains fermented fruits and vegetables juice;
(3) soya bean is carried out defibrination with soy sauce, gained slurries and fennel seeds are mixed into pot, stewing 30-35 minute processed at 60-70 DEG C, and filter cleaner, obtains baste;
(4) pull out after fish-bone being added fermented fruits and vegetables juice, the little fiery infusion 25-30 of light-coloured vinegar minute, dry, be cut into segment, enter oil cauldron big fire frying and pull out after 5-7 minute, mix with baste and mix thoroughly, dry;
(5) pig skin surfaces is brushed honey, be positioned on grill, diced after baking 20-25 minute;
(6) step (1), (4), (5) gained material are mixed with leftover materials mix thoroughly, to obtain final product.
Claims (1)
1. a fish-bone pigskin sauce, is characterized in that being made up of the raw material of following weight portion: lotus nut 3-4, Radix Astragali 4-5, radix pseudostellariae 3-4, longspur epimedium 3.5-5, myrrh 2.5-4, rock shuttle flower 1-2, longseed willowseed herb 1.2-1.5, longan 15-16, persimmon 10-11, cowpea 5-7, lotus rhizome 8-9, honey 4-5, pigskin 20-22, fermented soya bean 8-9, fish-bone 35-37, sweet fermented flour sauce 200-220, light-coloured vinegar 7-8, soy sauce 6-7, soya bean 2-3, fennel seeds 1-2, nourishing additive agent 7-8; Described nourishing additive agent is made up of following raw materials in part by weight: Poria cocos 1-1.2, American Ginseng 1.3-1.4, root of kudzu vine 1-1.1, pawpaw seeds 0.9-1.3, ternip 9-10, carambola 10-11, kidney bean 5-6, shelled melon seed 7-8;
Preparation method is:
A () gets ternip, carambola pulp, add 2-3 water making beating doubly, and in gained slurries, add Poria cocos, American Ginseng, the root of kudzu vine, pawpaw seeds sealing immersion 8-10 hour, filter cleaner, collects filtrate;
B kidney bean, shelled melon seed are pulled out after adding the little fiery infusion 20-25 of filtrate minute by (), pulverize after drying, to obtain final product;
The preparation method of described fish-bone pigskin sauce comprises the following steps:
(1) lotus nut, the Radix Astragali, radix pseudostellariae, longspur epimedium, myrrh, rock shuttle flower, longseed willowseed herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, cream endured by little fire, obtains ointment;
(2) get longan, flesh of persimmon, mix with cowpea, lotus rhizome, add the water making beating of 3-4, filter cleaner, gained filtrate accesses lactic acid bacteria at 35-37 DEG C, and fermentation 2-3 hour, obtains fermented fruits and vegetables juice;
(3) soya bean is carried out defibrination with soy sauce, gained slurries and fennel seeds are mixed into pot, stewing 30-35 minute processed at 60-70 DEG C, and filter cleaner, obtains baste;
(4) pull out after fish-bone being added fermented fruits and vegetables juice, the little fiery infusion 25-30 of light-coloured vinegar minute, dry, be cut into segment, enter oil cauldron big fire frying and pull out after 5-7 minute, mix with baste and mix thoroughly, dry;
(5) pig skin surfaces is brushed honey, be positioned on grill, diced after baking 20-25 minute;
(6) step (1), (4), (5) gained material are mixed with leftover materials mix thoroughly, to obtain final product.
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| CN201410147155.8A CN103976342B (en) | 2014-04-14 | 2014-04-14 | A kind of fish-bone pigskin sauce and preparation method thereof |
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| CN201410147155.8A CN103976342B (en) | 2014-04-14 | 2014-04-14 | A kind of fish-bone pigskin sauce and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103976342A CN103976342A (en) | 2014-08-13 |
| CN103976342B true CN103976342B (en) | 2015-09-09 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104585719A (en) * | 2015-01-08 | 2015-05-06 | 陆开云 | Golden sauce and preparation method thereof |
| CN104585718A (en) * | 2015-01-08 | 2015-05-06 | 陆开云 | Anti-aging sauce and preparation method thereof |
| CN104543956A (en) * | 2015-01-08 | 2015-04-29 | 陆开云 | Sauce capable of strengthening muscles and bones, and preparation method of sauce |
| CN104543957A (en) * | 2015-01-08 | 2015-04-29 | 陆开云 | Black hair-blacking sauce and preparation method thereof |
| CN104687004A (en) * | 2015-02-06 | 2015-06-10 | 泰祥集团孵化器有限公司 | Fishbone hot sauce and production method thereof |
| CN105011100A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Roasted fragrant ginger sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894385A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Rabbit sausage with oyster mushroom and pigskin |
| CN103222617A (en) * | 2013-03-29 | 2013-07-31 | 李月素 | Method for producing fish head sauce improving sleeping |
| CN103229987A (en) * | 2013-03-29 | 2013-08-07 | 李月素 | Making method of blood sugar reducing fish head sauce |
| CN103610078A (en) * | 2013-10-25 | 2014-03-05 | 周良 | Holothurian flavor pickles and preparation method thereof |
| CN103704813A (en) * | 2013-12-19 | 2014-04-09 | 芜湖佳诚电子科技有限公司 | Duck blood agaric beverage and preparation method thereof |
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2014
- 2014-04-14 CN CN201410147155.8A patent/CN103976342B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894385A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Rabbit sausage with oyster mushroom and pigskin |
| CN103222617A (en) * | 2013-03-29 | 2013-07-31 | 李月素 | Method for producing fish head sauce improving sleeping |
| CN103229987A (en) * | 2013-03-29 | 2013-08-07 | 李月素 | Making method of blood sugar reducing fish head sauce |
| CN103610078A (en) * | 2013-10-25 | 2014-03-05 | 周良 | Holothurian flavor pickles and preparation method thereof |
| CN103704813A (en) * | 2013-12-19 | 2014-04-09 | 芜湖佳诚电子科技有限公司 | Duck blood agaric beverage and preparation method thereof |
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