CN104323198B - The special flavouring of the little wild garlic culinary art flesh of fish - Google Patents

The special flavouring of the little wild garlic culinary art flesh of fish Download PDF

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Publication number
CN104323198B
CN104323198B CN201410197301.8A CN201410197301A CN104323198B CN 104323198 B CN104323198 B CN 104323198B CN 201410197301 A CN201410197301 A CN 201410197301A CN 104323198 B CN104323198 B CN 104323198B
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China
Prior art keywords
powder
wild garlic
flesh
fish
little wild
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Expired - Fee Related
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CN201410197301.8A
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Chinese (zh)
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CN104323198A (en
Inventor
阎华�
林淦
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Hubei University of Arts and Science
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Hubei University of Arts and Science
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

Abstract

Title of the present invention is the special flavouring of the little wild garlic culinary art flesh of fish, relates to a kind of flavouring, relates to a kind of special flavouring of the little wild garlic culinary art flesh of fish of seasoning when cooking the flesh of fish specifically.It mainly solves, and known little open country is garlicky strong, and delicate fragrance is good to eat, edibility advantages of higher, but because its edible phase is short, be only limitted to spring and summer can be searched for food, because not easily preserve, then eat the problem less than the flesh of fish of cooking for flavouring with little wild garlic in other seasons and area.The present invention adopts the special flavouring of the little wild garlic culinary art flesh of fish as follows by weight ratio: little wild garlic powder: 30-50 part, cornstarch: 5-10 part, salt: 5-10 part, monosodium glutamate: 5-10 part, Jiang Fen: 3-5 part, glutinous rice flour: 3-5 part, analysis for soybean powder: 3-5 part, delicate fragrance or spicy auxiliary material: 5-46 part.Form the flavouring of different taste type.Abundant raw materials of the present invention, the wild or cultigen of little wild garlic be distributed widely in the Changjiang river and on the south basin; The present invention has flesh of fish raw meat of dispelling, and increases delicate flavour, and short appetite, the effect of body-building body, the resting period reaches more than 12 months.

Description

The special flavouring of the little wild garlic culinary art flesh of fish
Technical field
The present invention relates to a kind of flavouring, relate to the little wild garlic culinary art flesh of fish special flavouring of a kind of little wild garlic as primary raw material specifically.
Background technology
Little wild garlic is the complete stool of the little wild garlic of liliaceous plant, has another name called mountain garlic, wild garlic.Can stir-fry and eat pickled.Bulb is used as medicine as " Longstamen Onion Bulb ".Little wild garlic every hectogram fresh goods moisture content 68 grams, 3.4 grams, protein, 0.4 gram, fat, 26 grams, carbohydrate, calcium 100 milligrams, 53 milligrams, phosphorus, iron 4.6 milligrams, carrotene 0.09 milligram, vitaminB10 .08 milligram, vitamin B2 0.14 milligram, niacin 1.0 milligrams, vitamin C 36 milligrams.
The arduous temperature of little wild garlic nature and flavor, have activate yang and remove abstruction, promoting the circulation of qi leads stagnant effect.Stagnant for stomach Qi, rush down the illnesss such as dysentery.Little wild garlic taste is strong, and delicate fragrance is good to eat, has very high edibility, cooks various flesh of fish group food among the people being used to widely.Because little wild garlic consumability period is short, being only limitted to spring and summer can be searched for food, because can not preserve, in other season or area, then eating the flesh of fish group food less than cooking for flavouring with little wild garlic, at present, also not having with little wild garlic for special flavouring is oppressed in the culinary art that raw material is made.
Summary of the invention
The object of the invention is for above-mentioned deficiency, and a kind of technique proposed is simple, not containing anticorrisive agent, the resting period is long, the special flavouring of the little wild garlic culinary art flesh of fish using little wild garlic as primary raw material.
Technical solution of the present invention is: the special flavouring of the little wild garlic culinary art flesh of fish is as follows by weight ratio: little wild garlic powder: 30-50 part, cornstarch: 5-10 part, salt: 5-10 part, monosodium glutamate: 5-10 part, Jiang Fen: 3-5 part, glutinous rice flour: 3-5 part, analysis for soybean powder: 3-5 part, delicate fragrance or spicy auxiliary material: 5-46 part.
Said as follows by weight ratio in technical solution of the present invention: little wild garlic powder: 30-50 part, cornstarch: 5-10 part, salt: 5-10 part, monosodium glutamate: 5-10 part, Jiang Fen: 3-5 part, glutinous rice flour: 3-5 part, analysis for soybean powder: 3-5 part, licorice powder 3-5 part, spiceleaf powder 3-5 part, mushroom powder 3-5 part, coconut powder 3-5 part, forms the special flavouring of the little wild garlic culinary art flesh of fish of delicate fragrance type.
Said as follows by weight ratio in technical solution of the present invention: little wild garlic powder: 30-50 part, cornstarch: 5-10 part, salt: 5-10 part, monosodium glutamate: 5-10 part, Jiang Fen: 3-5 part, glutinous rice flour: 3-5 part, analysis for soybean powder: 3-5 part, chilli powder 3-5 part, pepper powder 3-5 part, zanthoxylum powder 3-5 part, star aniseed powder 3-5 part, forms the special flavouring of the little wild garlic culinary art flesh of fish of spicy type.
Little wild garlic culinary art flesh of fish flavouring described in technical solution of the present invention, its production technology is: 1. cleaned by the little wild garlic rhizome of fresh harvesting, then the food-grade glacial acetic acid produced with Hubei Xin Runde Chemical Co., Ltd. and the water mixed solution cleaning and dipping made of 1:15 20 seconds by volume, then three times are cleaned with pure water prepared by laboratory, then every 200g loads the commercially available stainless steel box of clean 500ml, high-pressure sterilizing pot high pressure steam sterilization 1.05 atmospheric pressure of the model YX-B75L produced with Guangzhou Kang Mai Medical Devices Co., Ltd., 121 DEG C, 30 minutes, dry 36 hours with the 101A type electric drying oven with forced convection 100 DEG C that Henan Xin Tai heating equipment Co., Ltd produces after cool to room temperature, start KC-1000 miniature high-speed pulverizer that the is same and production of development in science and technology Co., Ltd again through Beijing and be ground into powdery, cross 100 eye mesh screens, namely screenings makes little wild garlic powder, 2. little wild garlic powder and other commercially available auxiliary materials are started KC-1000 miniature high-speed pulverizer that the is same and production of development in science and technology Co., Ltd with Beijing respectively and pulverize 100 eye mesh screens, by the model that screenings is produced in wheat Cologne, Xi'an Science and Technology Ltd. be by weight proportion 100L-W-C-SK-G mixer in mix and blend 15 minutes, mix, namely make flavouring of the present invention.
Production cost of the present invention is low, and equipment is simple, abundant raw material, wild or the cultigen of little wild garlic extensively distribute or plant in the Changjiang river and on the south basin, with the present invention as culinary art flesh of fish seasoning special, have and dispel flesh of fish raw meat, increase fresh rendering palatable, appetitive function, and environmental protection, not containing any anticorrisive agent, without any side effects, resting period is long, can reach more than 12 months.Through physicochemical and microbial index test, fineness of grinding (residues on 30 hole ∕ cm2 sieves)≤1.2%; Water content≤10%; Total ash≤8%; Acid insoluble ash≤3.5%; Total bacteria count≤0.8 × 104/g; Escherichia coli≤43MPN/100g, all meets national flavouring index request.
Detailed description of the invention
The little wild garlic rhizome of fresh harvesting is cleaned, then the food-grade glacial acetic acid produced with Hubei Xin Runde Chemical Co., Ltd. and the water mixed solution cleaning and dipping made of 1:15 20 seconds by volume, then three times are cleaned with pure water prepared by laboratory, then every 200g loads the commercially available stainless steel box of clean 500ml, high-pressure sterilizing pot high pressure steam sterilization 1.05 atmospheric pressure of the model YX-B75L produced with Guangzhou Kang Mai Medical Devices Co., Ltd., 121 DEG C, 30 minutes, dry 36 hours with the 101A type electric drying oven with forced convection 100 DEG C that Henan Xin Tai heating equipment Co., Ltd produces after cool to room temperature, start KC-1000 miniature high-speed pulverizer that the is same and production of development in science and technology Co., Ltd again through Beijing and be ground into powdery, cross 100 eye mesh screens, namely screenings makes little wild garlic powder,
The special flavouring of the little wild garlic culinary art flesh of fish of delicate fragrance type is made according to the following ratio:
Little wild garlic powder: 45 parts, cornstarch: 8 parts, salt: 10 parts, monosodium glutamate: 6 parts, Jiang Fen: 4 parts, glutinous rice flour: 4 parts, analysis for soybean powder: 4 parts, licorice powder 4 parts, 5 parts, spiceleaf powder, mushroom powder 5 parts, coconut powder 5 parts,
Little wild garlic powder and other commercially available auxiliary materials are started KC-1000 miniature high-speed pulverizer that the is same and production of development in science and technology Co., Ltd with Beijing respectively and pulverizes 100 eye mesh screens, by the model that screenings is produced in wheat Cologne, Xi'an Science and Technology Ltd. be by weight proportion 100L-W-C-SK-G mixer in mix and blend 15 minutes, mix, namely make flavouring of the present invention.
The special condiment of the little wild garlic culinary art flesh of fish of spicy type is made according to the following ratio:
Little wild garlic powder: 45 parts, cornstarch: 8 parts, salt: 10 parts, monosodium glutamate: 6 parts, Jiang Fen: 4 parts, glutinous rice flour: 4 parts, analysis for soybean powder: 4 parts, chilli powder 4 parts, pepper powder 5 parts, zanthoxylum powder 5 parts, star aniseed powder 5 parts
Little wild garlic powder and other commercially available auxiliary materials are started KC-1000 miniature high-speed pulverizer that the is same and production of development in science and technology Co., Ltd with Beijing respectively and pulverizes 100 eye mesh screens, by the model that screenings is produced in wheat Cologne, Xi'an Science and Technology Ltd. be by weight proportion 100L-W-C-SK-G mixer in mix and blend 15 minutes, mix, namely make flavouring of the present invention.

Claims (4)

1. one kind with little wild garlic for special flavouring is oppressed in the culinary art that raw material is made, it is characterized in that: as follows by weight ratio: little wild garlic powder: 30-50 part, cornstarch: 5-10 part, salt: 5-10 part, monosodium glutamate: 5-10 part, Jiang Fen: 3-5 part, glutinous rice flour: 3-5 part, analysis for soybean powder: 3-5 part, delicate fragrance or spicy auxiliary material: 5-46 part.
2. the special flavouring of the little wild garlic culinary art flesh of fish according to claim 1, it is characterized in that said as follows by weight ratio: little wild garlic powder: 30-50 part, cornstarch: 5-10 part, salt: 5-10 part, monosodium glutamate: 5-10 part, Jiang Fen: 3-5 part, glutinous rice flour: 3-5 part, analysis for soybean powder: 3-5 part, licorice powder 3-5 part, spiceleaf powder 3-5 part, mushroom powder 3-5 part, coconut powder 3-5 part, forms the special flavouring of the little wild garlic culinary art flesh of fish of delicate fragrance type.
3. the special flavouring of the little wild garlic culinary art flesh of fish according to claim 1, it is characterized in that said as follows by weight ratio: little wild garlic powder: 30-50 part, cornstarch: 5-10 part, salt: 5-10 part, monosodium glutamate: 5-10 part, Jiang Fen: 3-5 part, glutinous rice flour: 3-5 part, analysis for soybean powder: 3-5 part, chilli powder 3-5 part, pepper powder 3-5 part, zanthoxylum powder 3-5 part, star aniseed powder 3-5 part, forms the special flavouring of the little wild garlic culinary art flesh of fish of spicy type.
4. the special flavouring of the little wild garlic culinary art flesh of fish according to claim 1, its production technology is: 1. cleaned by the little wild garlic rhizome of fresh harvesting, then the food-grade glacial acetic acid produced with Hubei Xin Runde Chemical Co., Ltd. and the water mixed solution cleaning and dipping made of 1:15 20 seconds by volume, then three times are cleaned with pure water prepared by laboratory, then every 200g loads the commercially available stainless steel box of clean 500ml, high-pressure sterilizing pot high pressure steam sterilization 1.05 atmospheric pressure of the model YX-B75L produced with Guangzhou Kang Mai Medical Devices Co., Ltd., 121 DEG C, 30 minutes, dry 36 hours with the 101A type electric drying oven with forced convection 100 DEG C that Henan Xin Tai heating equipment Co., Ltd produces after cool to room temperature, start KC-1000 miniature high-speed pulverizer that the is same and production of development in science and technology Co., Ltd again through Beijing and be ground into powdery, cross 100 eye mesh screens, namely screenings makes little wild garlic powder, 2. little wild garlic powder and other commercially available auxiliary materials are started KC-1000 miniature high-speed pulverizer that the is same and production of development in science and technology Co., Ltd with Beijing respectively and pulverize 100 eye mesh screens, by the model that screenings is produced in wheat Cologne, Xi'an Science and Technology Ltd. be by weight proportion 100L-W-C-SK-G mixer in mix and blend 15 minutes, mix, namely make the special flavouring of the little wild garlic culinary art flesh of fish.
CN201410197301.8A 2014-05-12 2014-05-12 The special flavouring of the little wild garlic culinary art flesh of fish Expired - Fee Related CN104323198B (en)

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CN105410838A (en) * 2015-12-31 2016-03-23 安徽味仙食品有限公司 Seasoning employing allium chrysanthum as main raw material and special for cooking chicken and preparation method therefor
CN106072389A (en) * 2016-06-13 2016-11-09 湖北文理学院 The Herba Houttuyniae culinary art special flavoring agent of beef
CN106072361A (en) * 2016-06-13 2016-11-09 湖北文理学院 The common vetch dish culinary art special flavoring agent of Carnis Gallus domesticus
CN105982287A (en) * 2016-06-13 2016-10-05 湖北文理学院 Special gynura bicolor seasoning for cooking bean curd
CN106036758A (en) * 2016-06-13 2016-10-26 湖北文理学院 Special condiment for cooked mutton with plantain herb
CN106912879A (en) * 2017-03-27 2017-07-04 湖北文理学院 Water shield culinary art special flavouring of perch and preparation method thereof
CN108283298A (en) * 2017-05-25 2018-07-17 湖北文理学院 The special flavouring of gingerol derivative culinary art flower clam
CN108283299A (en) * 2017-05-25 2018-07-17 湖北文理学院 Dandelion cooks the special flavouring of hairtail

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CN1193486A (en) * 1998-04-17 1998-09-23 常飞鹏 Method for roasting living fish
US6024992A (en) * 1997-06-13 2000-02-15 Yoo; Byong W. Enhanced kimchi mix composition
CN1513362A (en) * 2003-02-27 2004-07-21 马小真 Seasoning bag contg. wild vegetables, and its prodn. method
CN101390601A (en) * 2008-11-05 2009-03-25 安徽省芬格欣食品有限公司 Soup block compound flavourings and preparation method thereof
CN101623080A (en) * 2009-08-07 2010-01-13 安徽詹氏食品有限公司 Wild garlic bamboo shoot silk and preparation method thereof
KR20120079943A (en) * 2011-01-06 2012-07-16 경상북도 영양군 Powder sauce and process thereof
CN103315258A (en) * 2013-07-12 2013-09-25 西南大学 Flavoring for preparing mulberry leaf convenient food, and mulberry leaf convenient food and preparation method thereof
CN103431324A (en) * 2013-08-16 2013-12-11 韩城市金太阳花椒油脂药料有限责任公司 Fat-reducing wild small garlic chilli sauce vegetable

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6024992A (en) * 1997-06-13 2000-02-15 Yoo; Byong W. Enhanced kimchi mix composition
CN1193486A (en) * 1998-04-17 1998-09-23 常飞鹏 Method for roasting living fish
CN1513362A (en) * 2003-02-27 2004-07-21 马小真 Seasoning bag contg. wild vegetables, and its prodn. method
CN101390601A (en) * 2008-11-05 2009-03-25 安徽省芬格欣食品有限公司 Soup block compound flavourings and preparation method thereof
CN101623080A (en) * 2009-08-07 2010-01-13 安徽詹氏食品有限公司 Wild garlic bamboo shoot silk and preparation method thereof
KR20120079943A (en) * 2011-01-06 2012-07-16 경상북도 영양군 Powder sauce and process thereof
CN103315258A (en) * 2013-07-12 2013-09-25 西南大学 Flavoring for preparing mulberry leaf convenient food, and mulberry leaf convenient food and preparation method thereof
CN103431324A (en) * 2013-08-16 2013-12-11 韩城市金太阳花椒油脂药料有限责任公司 Fat-reducing wild small garlic chilli sauce vegetable

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