CN104757510A - Oxidation-resisting type yellow-head catfish meat sauce and making method thereof - Google Patents

Oxidation-resisting type yellow-head catfish meat sauce and making method thereof Download PDF

Info

Publication number
CN104757510A
CN104757510A CN201510165073.0A CN201510165073A CN104757510A CN 104757510 A CN104757510 A CN 104757510A CN 201510165073 A CN201510165073 A CN 201510165073A CN 104757510 A CN104757510 A CN 104757510A
Authority
CN
China
Prior art keywords
parts
sauce
pleurotus eryngii
mushroom
fish
Prior art date
Application number
CN201510165073.0A
Other languages
Chinese (zh)
Other versions
CN104757510B (en
Inventor
李超
王乃馨
商学兵
戴晓娟
耿中华
Original Assignee
徐州工程学院
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 徐州工程学院 filed Critical 徐州工程学院
Priority to CN201510165073.0A priority Critical patent/CN104757510B/en
Publication of CN104757510A publication Critical patent/CN104757510A/en
Application granted granted Critical
Publication of CN104757510B publication Critical patent/CN104757510B/en

Links

Abstract

The invention provides oxidation-resisting type yellow-head catfish meat sauce and a making method of the meat sauce, and belongs to the field of meat product machining. The oxidation-resisting type yellow-head catfish meat sauce is prepared from the following components in parts by mass: 35 parts to 50 parts of yellow-head catfish meat, 6 parts to 10 parts of diced shiitake mushroom, 6 parts to 8 parts of thick broad-bean sauce, 3 parts to 4 parts of a pleurotus eryngii Maillard reactant, 3 parts to 4 parts of minced garlic, 3 parts to 4 parts of minced green Chinese onion, 2 parts to 3 parts of white wine, 2 parts to 3 parts of vinegar, 2 parts to 3 parts of soybean sauce, 2 parts to 2.5 parts of red chilli powder, 1 part to 2 parts of salt, 1 part to 1.5 parts of white granulated sugar, 1 part to 1.5 parts of minced ginger, 0.4 part to 0.8 part of shisanxiang powder, 0.4 part to 0.6 part of chicken powder, 0.2 part to 0.4 part of beta-cyclodextrin, 0.2 part to 0.4 part of aginomoto, 0.2 part to 0.3 part of xanthan gum, a proper amount of first-level soybean salad oil and a proper amount of water. The oxidation-resisting type yellow-head catfish meat sauce is obtained through frying, sauce boiling, blending, bottling, exhausting, cover sealing, sterilizing and cooling. The yellow-head catfish meat serves as main raw material, and the made sauce is rich in nutrition, unique in taste, convenient to eat and high in oxidation resistance.

Description

A kind of resistance to oxidation Xing Ge alec and preparation method thereof

Technical field

The invention belongs to field of meat product processing, specifically a kind of resistance to oxidation Xing Ge alec and preparation method thereof.

Background technology

Ge fish, SILURIFORMES Chang section Pelteobagrus.Have another name called Pelteobagrus fulvidraco, yellow cheek fish etc., be widely distributed in each Pacific Ocean, Eastern China water system.It is reported every 100 Ke Ge containing 17.8 grams, protein in oppressing, 2.7 grams, fat, 7.1 grams, carbohydrate, the mineral matters such as calcium, phosphorus, potassium, sodium.It has diuresis, consumer edema, the effect such as to dispel the wind, sober up.Suitable cirrhotic ascites, nephritic dropsy, beriberi oedema and nutritional edema person eat; Suitable children's's acne rash initial stage eats.The research of domestic and international Dui Ge fish focuses mostly at Analysis of Nutritive Composition, nutritive value relatively or evaluate, and still rarely has report at present to its processing.

China is the founding country of sauce, has the history of thousands of years in fact.In " passing in Emperor Wu Di of the Han dynasty " that Chinese class is solid, under note Hsi Wang Mu, Emperor Wu Di of the Han dynasty is seen in the human world, wherein remembers that Hsi Wang Mu tells military Supreme Being, says refreshing medicine has " like a chain of pearls or a string of beads cloud sauce ", " beautiful Tianjin gold sauce ", also has " sauce without spirit ".So just there is sauce method processed to be that Hsi Wang Mu passes the saying with the human world.Hsi Wang Mu's nature that descends to the mortal world is legend.Separately there is saying, say that sauce is that all public affairs created.Week, public affairs were exactly the tertiary dawn, and the younger brother of all military kings, once helped military king to go out business.But have saying of " hundred sauce " in " Zhou Li ", the making invention of sauce, should before week.Viewed from the record being recorded in " Book of Rites " " Zhou Li ", there is very large change in the effect of sauce, from the main flavouring of joining food and becoming very concrete.Time early, sauce is apart from seasoning function, also has except malicious function.Arrived Ming Dynasty's (13rd century), the production of sauce more develops.The technology of sauce processed also generally spreads between the working people of town and country.We have grasped the technology of a lot of sauce processed up to now, but in the making of current sauce, be primary raw material mainly with soya bean, pork or beef etc. greatly, and with Ge fish for primary raw material sauce has no report, be made into sauce and there is very high nutritive value, and special taste.

Summary of the invention

The invention provides a kind of resistance to oxidation Xing Ge alec and preparation method thereof.

For achieving the above object, the present invention adopts following technical scheme: each raw material and mass parts thereof are the Ge flesh of fish 35 ~ 50 parts, mushroom fourth 6 ~ 10 parts, thick broad-bean sauce 6 ~ 8 parts, pleurotus eryngii Maillard reaction thing 3 ~ 4 parts, garlic powder 3 ~ 4 parts, 3 ~ 4 parts, shallot end, white wine 2 ~ 3 parts, vinegar 2 ~ 3 parts, 2 ~ 3 parts, soy sauce, Paprika 2 ~ 2.5 parts, salt 1 ~ 2 part, white granulated sugar 1 ~ 1.5 part, 1 ~ 1.5 part, ginger end, thirteen spice 0.4 ~ 0.8 part, chickens' extract 0.4 ~ 0.6 part, beta-schardinger dextrin-0.2 ~ 0.4 part, monosodium glutamate 0.2 ~ 0.4 part, xanthans 0.2 ~ 0.3 part, one-level soybean salad oil is appropriate, water is appropriate, Jian Kang Ge fish first selected by the Suo Shu Ge flesh of fish, scales, head, internal organ, adopts to adopt meat mode by hand, rejects bone and thorn, cleaned up by meat, can not remain blood stains and black film with cold water, and be cut into the small fish block that length is about 0.5 ~ 0.8cm, then the saline solution of oppressing with 4% is soaked 10min, salt solution is 2:1 with the ratio of fish, adds white wine simultaneously, finally rinse 2min with clear water, drain, refrigerate for subsequent use, described mushroom fourth selects new fresh mushroom, cleans, mushroom is cut into the mushroom fourth of soya bean size, puts in people's boiling water, boil 5min, pull out and drain away the water, refrigerate for subsequent use with clear water, described pleurotus eryngii Maillard reaction thing: (1) extracts: the pleurotus eryngii powder of 1 part of mistake 40 mesh sieve, adopt sodium hydroxide solution 12 parts extraction time 25min under the condition of temperature 30 DEG C of pH value 10, supernatant is got after the centrifugal 15min of 4000r/min, adjusted to ph precipitates to isoelectric point 4.0, obtains pleurotus eryngii protein, (2) enzymolysis: enzymolysis 100 ~ 140min under the condition of pleurotus eryngii protein concentration 4% ~ 6%, neutral protein enzyme concentration 0.8% ~ 1.2%, pH value 7 ~ 8 and hydrolysis temperature 52 ~ 58 DEG C, again through 95 DEG C of enzyme 5min that go out, 120 orders filtrations, reduced pressure concentration, obtain enzymolysis concentrate, (3) Maillard reaction: reaction time 80 ~ 120min under the condition of fructose consumption 8% ~ 12%, zymolyte mass concentration 4% ~ 6%, fructose and zymolyte mass ratio 2:1, pH value 10 ~ 12 and reaction temperature 98 ~ 102 DEG C, after colloid mill and freeze drying, obtain pleurotus eryngii Maillard reaction thing, described garlic powder is that fresh garlic is peelled off crust, is cut into garlic powder after washing, and refrigerates for subsequent use, described shallot end is that fresh shallot is removed cured leaf, rotten leaf, crust and coring, is cut into shallot end, refrigerates for subsequent use after washing, described ginger end fresh ginger is eliminated rotten, disease part, is cut into ginger end, refrigerates for subsequent use after cleaning,

Concrete steps are (1) frying: pour oil cauldron heating after the metering of one-level soybean salad oil into, add mushroom fourth, ginger end, garlic powder, shallot end and Paprika, blast micro-perfume (or spice); Again the Ge flesh of fish is added in pot frying a moment, and add suitable quantity of water, boil and continuous stir about 10min; (2) sauce is boiled: add thick broad-bean sauce, white granulated sugar, salt, vinegar, thirteen spice, monosodium glutamate, soy sauce, beta-schardinger dextrin-, xanthans and appropriate one-level soybean salad oil and carry out boiling, constantly stir in boiling process, various raw material is fully mixed, prevent the end of being burned, after boiling, with little fiery boiling 10min; (3) allocate: (1) and (2) is added in material-compound tank, after being uniformly mixed, adds pleurotus eryngii Maillard reaction thing and chickens' extract; (4) bottle, be vented and capping: after being taken the dish out of the pot by the sauce allocated through step (3), keep material temperature more than 85 DEG C to load in the vial of sterilizing, note not allowing sauce be bonded at bottleneck, preventing pollution, and reserved 8 ~ 10cm gap, subsequently capping at once after immigration fumer atmospheric exhaust 10 ~ 15min; (5) sterilization and cooling: 121 DEG C of sterilization 30min, are quickly cooled to room temperature after terminating, obtains resistance to oxidation Xing Ge alec product.

Owing to have employed above process program, the present invention has the following advantages:

1, this invention Yi Ge flesh of fish is primary raw material, and the sauce made is nutritious, special taste, instant;

2, add pleurotus eryngii Maillard reaction thing in process of the present invention, serve the effect of Zeng Qiang Ge alec sludge proof.

Detailed description of the invention

embodiment 1:

Each raw material and mass parts thereof Wei that Ge oppresses 350g, mushroom fourth 100g, thick broad-bean sauce 60g, pleurotus eryngii Maillard reaction thing 40g, garlic powder 35g, shallot end 40g, white wine 20g, vinegar 30g, soy sauce 30g, Paprika 25g, salt 15g, white granulated sugar 15g, ginger end 12g, thirteen spice 8g, chickens' extract 5g, beta-schardinger dextrin-4g, monosodium glutamate 4g, xanthans 2g, one-level soybean salad oil is appropriate, water is appropriate; Jian Kang Ge fish first selected by the Suo Shu Ge flesh of fish, scales, head, internal organ, adopts to adopt meat mode by hand, rejects bone and thorn, cleaned up by meat, can not remain blood stains and black film with cold water, and be cut into the small fish block that length is about 0.5 ~ 0.8cm; Then the saline solution of oppressing with 4% is soaked 10min, salt solution is 2:1 with the ratio of fish, adds white wine simultaneously; Finally rinse 2min with clear water, drain, refrigerate for subsequent use; Described mushroom fourth selects new fresh mushroom, cleans, mushroom is cut into the mushroom fourth of soya bean size, puts in people's boiling water, boil 5min, pull out and drain away the water, refrigerate for subsequent use with clear water; Described pleurotus eryngii Maillard reaction thing: (1) extracts: 200g crosses the pleurotus eryngii powder of 40 mesh sieves, adopt sodium hydroxide solution 2400g extraction time 25min under the condition of temperature 30 DEG C of pH value 10, supernatant is got after the centrifugal 15min of 4000r/min, adjusted to ph precipitates to isoelectric point 4.0, obtains pleurotus eryngii protein; (2) enzymolysis: enzymolysis 100min under the condition of pleurotus eryngii protein concentration 6%, neutral protein enzyme concentration 0.8%, pH value 7 and hydrolysis temperature 52 DEG C, then through 95 DEG C of enzyme 5min that go out, 120 orders filtrations, reduced pressure concentration, obtain enzymolysis concentrate; (3) Maillard reaction: reaction time 80min under the condition of fructose consumption 12%, zymolyte mass concentration 5%, fructose and zymolyte mass ratio 2:1, pH value 10 and reaction temperature 102 DEG C, after colloid mill and freeze drying, obtains pleurotus eryngii Maillard reaction thing; Described garlic powder is that fresh garlic is peelled off crust, is cut into garlic powder after washing, and refrigerates for subsequent use; Described shallot end is that fresh shallot is removed cured leaf, rotten leaf, crust and coring, is cut into shallot end, refrigerates for subsequent use after washing; Described ginger end fresh ginger is eliminated rotten, disease part, is cut into ginger end, refrigerates for subsequent use after cleaning;

Concrete steps are (1) frying: pour oil cauldron heating after the metering of one-level soybean salad oil into, add mushroom fourth, ginger end, garlic powder, shallot end and Paprika, blast micro-perfume (or spice); Again the Ge flesh of fish is added in pot frying a moment, and add suitable quantity of water, boil and continuous stir about 10min; (2) sauce is boiled: add thick broad-bean sauce, white granulated sugar, salt, vinegar, thirteen spice, monosodium glutamate, soy sauce, beta-schardinger dextrin-, xanthans and appropriate one-level soybean salad oil and carry out boiling, constantly stir in boiling process, various raw material is fully mixed, prevent the end of being burned, after boiling, with little fiery boiling 10min; (3) allocate: (1) and (2) is added in material-compound tank, after being uniformly mixed, adds pleurotus eryngii Maillard reaction thing and chickens' extract; (4) bottle, be vented and capping: after being taken the dish out of the pot by the sauce allocated through step (3), keep material temperature more than 85 DEG C to load in the vial of sterilizing, note not allowing sauce be bonded at bottleneck, preventing pollution, and reserved 8cm gap, subsequently capping at once after immigration fumer atmospheric exhaust 12min; (5) sterilization and cooling: 121 DEG C of sterilization 30min, are quickly cooled to room temperature after terminating, obtains resistance to oxidation Xing Ge alec product.

embodiment 2:

Each raw material and mass parts thereof Wei that Ge oppresses 400g, mushroom fourth 80g, thick broad-bean sauce 70g, pleurotus eryngii Maillard reaction thing 30g, garlic powder 40g, shallot end 35g, white wine 25g, vinegar 20g, soy sauce 20g, Paprika 20g, salt 10g, white granulated sugar 10g, ginger end 15g, thirteen spice 4g, chickens' extract 4g, beta-schardinger dextrin-3g, monosodium glutamate 3g, xanthans 3g, one-level soybean salad oil is appropriate, water is appropriate; Jian Kang Ge fish first selected by the Suo Shu Ge flesh of fish, scales, head, internal organ, adopts to adopt meat mode by hand, rejects bone and thorn, cleaned up by meat, can not remain blood stains and black film with cold water, and be cut into the small fish block that length is about 0.5 ~ 0.8cm; Then the saline solution of oppressing with 4% is soaked 10min, salt solution is 2:1 with the ratio of fish, adds white wine simultaneously; Finally rinse 2min with clear water, drain, refrigerate for subsequent use; Described mushroom fourth selects new fresh mushroom, cleans, mushroom is cut into the mushroom fourth of soya bean size, puts in people's boiling water, boil 5min, pull out and drain away the water, refrigerate for subsequent use with clear water; Described pleurotus eryngii Maillard reaction thing: (1) extracts: 200g crosses the pleurotus eryngii powder of 40 mesh sieves, adopt sodium hydroxide solution 2400g extraction time 25min under the condition of temperature 30 DEG C of pH value 10, supernatant is got after the centrifugal 15min of 4000r/min, adjusted to ph precipitates to isoelectric point 4.0, obtains pleurotus eryngii protein; (2) enzymolysis: enzymolysis 120min under the condition of pleurotus eryngii protein concentration 4%, neutral protein enzyme concentration 1.0%, pH value 8 and hydrolysis temperature 55 DEG C, then through 95 DEG C of enzyme 5min that go out, 120 orders filtrations, reduced pressure concentration, obtain enzymolysis concentrate; (3) Maillard reaction: reaction time 100min under the condition of fructose consumption 10%, zymolyte mass concentration 6%, fructose and zymolyte mass ratio 2:1, pH value 12 and reaction temperature 100 DEG C, after colloid mill and freeze drying, obtain pleurotus eryngii Maillard reaction thing; Described garlic powder is that fresh garlic is peelled off crust, is cut into garlic powder after washing, and refrigerates for subsequent use; Described shallot end is that fresh shallot is removed cured leaf, rotten leaf, crust and coring, is cut into shallot end, refrigerates for subsequent use after washing; Described ginger end fresh ginger is eliminated rotten, disease part, is cut into ginger end, refrigerates for subsequent use after cleaning;

Concrete steps are (1) frying: pour oil cauldron heating after the metering of one-level soybean salad oil into, add mushroom fourth, ginger end, garlic powder, shallot end and Paprika, blast micro-perfume (or spice); Again the Ge flesh of fish is added in pot frying a moment, and add suitable quantity of water, boil and continuous stir about 10min; (2) sauce is boiled: add thick broad-bean sauce, white granulated sugar, salt, vinegar, thirteen spice, monosodium glutamate, soy sauce, beta-schardinger dextrin-, xanthans and appropriate one-level soybean salad oil and carry out boiling, constantly stir in boiling process, various raw material is fully mixed, prevent the end of being burned, after boiling, with little fiery boiling 10min; (3) allocate: (1) and (2) is added in material-compound tank, after being uniformly mixed, adds pleurotus eryngii Maillard reaction thing and chickens' extract; (4) bottle, be vented and capping: after being taken the dish out of the pot by the sauce allocated through step (3), keep material temperature more than 85 DEG C to load in the vial of sterilizing, note not allowing sauce be bonded at bottleneck, preventing pollution, and reserved 10cm gap, subsequently capping at once after immigration fumer atmospheric exhaust 15min; (5) sterilization and cooling: 121 DEG C of sterilization 30min, are quickly cooled to room temperature after terminating, obtains resistance to oxidation Xing Ge alec product.

embodiment 3:

Each raw material and mass parts thereof Wei that Ge oppresses 500g, mushroom fourth 60g, thick broad-bean sauce 80g, pleurotus eryngii Maillard reaction thing 35g, garlic powder 30g, shallot end 30g, white wine 30g, vinegar 25g, soy sauce 25g, Paprika 22g, salt 20g, white granulated sugar 13g, ginger end 10g, thirteen spice 6g, chickens' extract 6g, beta-schardinger dextrin-2g, monosodium glutamate 2g, xanthans 2.5g, one-level soybean salad oil is appropriate, water is appropriate; Jian Kang Ge fish first selected by the Suo Shu Ge flesh of fish, scales, head, internal organ, adopts to adopt meat mode by hand, rejects bone and thorn, cleaned up by meat, can not remain blood stains and black film with cold water, and be cut into the small fish block that length is about 0.5 ~ 0.8cm; Then the saline solution of oppressing with 4% is soaked 10min, salt solution is 2:1 with the ratio of fish, adds white wine simultaneously; Finally rinse 2min with clear water, drain, refrigerate for subsequent use; Described mushroom fourth selects new fresh mushroom, cleans, mushroom is cut into the mushroom fourth of soya bean size, puts in people's boiling water, boil 5min, pull out and drain away the water, refrigerate for subsequent use with clear water; Described pleurotus eryngii Maillard reaction thing: (1) extracts: 200g crosses the pleurotus eryngii powder of 40 mesh sieves, adopt sodium hydroxide solution 2400g extraction time 25min under the condition of temperature 30 DEG C of pH value 10, supernatant is got after the centrifugal 15min of 4000r/min, adjusted to ph precipitates to isoelectric point 4.0, obtains pleurotus eryngii protein; (2) enzymolysis: enzymolysis 140min under the condition of pleurotus eryngii protein concentration 5%, neutral protein enzyme concentration 0.8%, pH value 7.6 and hydrolysis temperature 58 DEG C, then through 95 DEG C of enzyme 5min that go out, 120 orders filtrations, reduced pressure concentration, obtain enzymolysis concentrate; (3) Maillard reaction: reaction time 120min under the condition of fructose consumption 8%, zymolyte mass concentration 4%, fructose and zymolyte mass ratio 2:1, pH value 11 and reaction temperature 98 DEG C, after colloid mill and freeze drying, obtains pleurotus eryngii Maillard reaction thing; Described garlic powder is that fresh garlic is peelled off crust, is cut into garlic powder after washing, and refrigerates for subsequent use; Described shallot end is that fresh shallot is removed cured leaf, rotten leaf, crust and coring, is cut into shallot end, refrigerates for subsequent use after washing; Described ginger end fresh ginger is eliminated rotten, disease part, is cut into ginger end, refrigerates for subsequent use after cleaning;

Concrete steps are (1) frying: pour oil cauldron heating after the metering of one-level soybean salad oil into, add mushroom fourth, ginger end, garlic powder, shallot end and Paprika, blast micro-perfume (or spice); Again the Ge flesh of fish is added in pot frying a moment, and add suitable quantity of water, boil and continuous stir about 10min; (2) sauce is boiled: add thick broad-bean sauce, white granulated sugar, salt, vinegar, thirteen spice, monosodium glutamate, soy sauce, beta-schardinger dextrin-, xanthans and appropriate one-level soybean salad oil and carry out boiling, constantly stir in boiling process, various raw material is fully mixed, prevent the end of being burned, after boiling, with little fiery boiling 10min; (3) allocate: (1) and (2) is added in material-compound tank, after being uniformly mixed, adds pleurotus eryngii Maillard reaction thing and chickens' extract; (4) bottle, be vented and capping: after being taken the dish out of the pot by the sauce allocated through step (3), keep material temperature more than 85 DEG C to load in the vial of sterilizing, note not allowing sauce be bonded at bottleneck, preventing pollution, and reserved 9cm gap, subsequently capping at once after immigration fumer atmospheric exhaust 10min; (5) sterilization and cooling: 121 DEG C of sterilization 30min, are quickly cooled to room temperature after terminating, obtains resistance to oxidation Xing Ge alec product.

Claims (1)

1. resistance to oxidation type Ge alec and preparation method thereof, it is characterized in that: each raw material and mass parts thereof are the Ge flesh of fish 35 ~ 50 parts, mushroom fourth 6 ~ 10 parts, thick broad-bean sauce 6 ~ 8 parts, pleurotus eryngii Maillard reaction thing 3 ~ 4 parts, garlic powder 3 ~ 4 parts, 3 ~ 4 parts, shallot end, white wine 2 ~ 3 parts, vinegar 2 ~ 3 parts, 2 ~ 3 parts, soy sauce, Paprika 2 ~ 2.5 parts, salt 1 ~ 2 part, white granulated sugar 1 ~ 1.5 part, 1 ~ 1.5 part, ginger end, thirteen spice 0.4 ~ 0.8 part, chickens' extract 0.4 ~ 0.6 part, beta-schardinger dextrin-0.2 ~ 0.4 part, monosodium glutamate 0.2 ~ 0.4 part, xanthans 0.2 ~ 0.3 part, one-level soybean salad oil is appropriate, water is appropriate, Jian Kang Ge fish first selected by the Suo Shu Ge flesh of fish, scales, head, internal organ, adopts to adopt meat mode by hand, rejects bone and thorn, cleaned up by meat, can not remain blood stains and black film with cold water, and be cut into the small fish block that length is about 0.5 ~ 0.8cm, then the saline solution of oppressing with 4% is soaked 10min, salt solution is 2:1 with the ratio of fish, adds white wine simultaneously, finally rinse 2min with clear water, drain, refrigerate for subsequent use, described mushroom fourth selects new fresh mushroom, cleans, mushroom is cut into the mushroom fourth of soya bean size, puts in people's boiling water, boil 5min, pull out and drain away the water, refrigerate for subsequent use with clear water, described pleurotus eryngii Maillard reaction thing: (1) extracts: the pleurotus eryngii powder of 1 part of mistake 40 mesh sieve, adopt sodium hydroxide solution 12 parts extraction time 25min under the condition of temperature 30 DEG C of pH value 10, supernatant is got after the centrifugal 15min of 4000r/min, adjusted to ph precipitates to isoelectric point 4.0, obtains pleurotus eryngii protein, (2) enzymolysis: enzymolysis 100 ~ 140min under the condition of pleurotus eryngii protein concentration 4% ~ 6%, neutral protein enzyme concentration 0.8% ~ 1.2%, pH value 7 ~ 8 and hydrolysis temperature 52 ~ 58 DEG C, again through 95 DEG C of enzyme 5min that go out, 120 orders filtrations, reduced pressure concentration, obtain enzymolysis concentrate, (3) Maillard reaction: reaction time 80 ~ 120min under the condition of fructose consumption 8% ~ 12%, zymolyte mass concentration 4% ~ 6%, fructose and zymolyte mass ratio 2:1, pH value 10 ~ 12 and reaction temperature 98 ~ 102 DEG C, after colloid mill and freeze drying, obtain pleurotus eryngii Maillard reaction thing, described garlic powder is that fresh garlic is peelled off crust, is cut into garlic powder after washing, and refrigerates for subsequent use, described shallot end is that fresh shallot is removed cured leaf, rotten leaf, crust and coring, is cut into shallot end, refrigerates for subsequent use after washing, described ginger end fresh ginger is eliminated rotten, disease part, is cut into ginger end, refrigerates for subsequent use after cleaning,
Concrete steps are (1) frying: pour oil cauldron heating after the metering of one-level soybean salad oil into, add mushroom fourth, ginger end, garlic powder, shallot end and Paprika, blast micro-perfume (or spice); Again the Ge flesh of fish is added in pot frying a moment, and add suitable quantity of water, boil and continuous stir about 10min; (2) sauce is boiled: add thick broad-bean sauce, white granulated sugar, salt, vinegar, thirteen spice, monosodium glutamate, soy sauce, beta-schardinger dextrin-, xanthans and appropriate one-level soybean salad oil and carry out boiling, constantly stir in boiling process, various raw material is fully mixed, prevent the end of being burned, after boiling, with little fiery boiling 10min; (3) allocate: (1) and (2) is added in material-compound tank, after being uniformly mixed, adds pleurotus eryngii Maillard reaction thing and chickens' extract; (4) bottle, be vented and capping: after being taken the dish out of the pot by the sauce allocated through step (3), keep material temperature more than 85 DEG C to load in the vial of sterilizing, note not allowing sauce be bonded at bottleneck, preventing pollution, and reserved 8 ~ 10cm gap, subsequently capping at once after immigration fumer atmospheric exhaust 10 ~ 15min; (5) sterilization and cooling: 121 DEG C of sterilization 30min, are quickly cooled to room temperature after terminating, obtains resistance to oxidation Xing Ge alec product.
CN201510165073.0A 2015-04-09 2015-04-09 A kind of preparation method of resistance to oxidation Xing Ge alec CN104757510B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510165073.0A CN104757510B (en) 2015-04-09 2015-04-09 A kind of preparation method of resistance to oxidation Xing Ge alec

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510165073.0A CN104757510B (en) 2015-04-09 2015-04-09 A kind of preparation method of resistance to oxidation Xing Ge alec

Publications (2)

Publication Number Publication Date
CN104757510A true CN104757510A (en) 2015-07-08
CN104757510B CN104757510B (en) 2017-10-03

Family

ID=53639887

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510165073.0A CN104757510B (en) 2015-04-09 2015-04-09 A kind of preparation method of resistance to oxidation Xing Ge alec

Country Status (1)

Country Link
CN (1) CN104757510B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107960640A (en) * 2017-10-18 2018-04-27 泰州鼎煊食品有限公司 A kind of crab taste fish meat paste and preparation method thereof

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1250624A (en) * 1999-07-17 2000-04-19 福建省漳州罐头食品总厂 Canned champignon-fish paste
CN1454519A (en) * 2002-05-01 2003-11-12 熊伟革 Food processing method
CN101933598A (en) * 2010-07-26 2011-01-05 中华全国供销合作总社南京野生植物综合利用研究院 Meaty seasoning with edible fungi flavor and preparation method and application thereof
CN102488182A (en) * 2011-11-22 2012-06-13 浙江山水郎食品有限公司 Method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers
CN102871149A (en) * 2011-07-12 2013-01-16 重庆市黔江区黔双科技有限公司 Manufacturing method of yellow cartfish can
CN103099189A (en) * 2013-01-29 2013-05-15 承德曼曼食品有限公司 Mushroom flavor sauce and manufacturing process thereof
CN103519143A (en) * 2013-10-19 2014-01-22 福州市食品工业研究所 Pleurotus eryngii flavor sauce and preparation method thereof
CN104305349A (en) * 2014-11-03 2015-01-28 徐州工程学院 Flavor enhanced type fermented yellow-head catfish sausage and preparation method thereof
CN104305093A (en) * 2014-11-03 2015-01-28 徐州工程学院 Pelteobagrus fulvidraco flavoring and making method thereof
CN104432246A (en) * 2014-12-25 2015-03-25 徐州工程学院 Fermented crocodile fish ball with mushroom and preparation method of fermented crocodile fish ball with mushroom

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1250624A (en) * 1999-07-17 2000-04-19 福建省漳州罐头食品总厂 Canned champignon-fish paste
CN1454519A (en) * 2002-05-01 2003-11-12 熊伟革 Food processing method
CN101933598A (en) * 2010-07-26 2011-01-05 中华全国供销合作总社南京野生植物综合利用研究院 Meaty seasoning with edible fungi flavor and preparation method and application thereof
CN102871149A (en) * 2011-07-12 2013-01-16 重庆市黔江区黔双科技有限公司 Manufacturing method of yellow cartfish can
CN102488182A (en) * 2011-11-22 2012-06-13 浙江山水郎食品有限公司 Method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers
CN103099189A (en) * 2013-01-29 2013-05-15 承德曼曼食品有限公司 Mushroom flavor sauce and manufacturing process thereof
CN103519143A (en) * 2013-10-19 2014-01-22 福州市食品工业研究所 Pleurotus eryngii flavor sauce and preparation method thereof
CN104305349A (en) * 2014-11-03 2015-01-28 徐州工程学院 Flavor enhanced type fermented yellow-head catfish sausage and preparation method thereof
CN104305093A (en) * 2014-11-03 2015-01-28 徐州工程学院 Pelteobagrus fulvidraco flavoring and making method thereof
CN104432246A (en) * 2014-12-25 2015-03-25 徐州工程学院 Fermented crocodile fish ball with mushroom and preparation method of fermented crocodile fish ball with mushroom

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
刘庆 等: "杏鲍菇蛋白的中性蛋白酶酶解工艺优化", 《农业机械》 *
席甜 等: "杏鲍菇多肽的制备", 《山西农业大学学报(自然科学版)》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107960640A (en) * 2017-10-18 2018-04-27 泰州鼎煊食品有限公司 A kind of crab taste fish meat paste and preparation method thereof

Also Published As

Publication number Publication date
CN104757510B (en) 2017-10-03

Similar Documents

Publication Publication Date Title
CN103876119B (en) One has cancer-resisting broad bean paste and preparation method thereof
KR101150710B1 (en) Manufacturing method for canned goods of alaska pollack
CN103005485B (en) Method for processing bepig trotter and bepig trotter
CN102349667B (en) Processing method of dried fish leisure food
CN104664319A (en) Fish paste product and processing method thereof
CN102058089B (en) Method for improving flavor of seasoning edible mushroom paste
CN103404890A (en) Marinated duck giblet and preparation method thereof
CN102524835B (en) Kelp cuttlefish ball and preparation method thereof
CN102919894B (en) Processing method of instant sweet and sour fish capable of being preserved at normal temperature
CN103263044B (en) Processing method of convenient ready-to-eat spicy crabs
CN103689521B (en) Biological enzymolysis and Maillard reaction-based preparation method for clam essences
CN103494232B (en) A kind of lily canned beef
CN103202495A (en) Purslane fish balls and preparation method thereof
CN102132857B (en) Production process for preparing hot reaction shrimp-taste essence with macrobrachium shells
CN104814472A (en) A cress and traditional Chinese medicine fish cake and a preparation method thereof
CN104000156A (en) Low-salt marinade for duck necks, and preparation method and application thereof
CN103549384B (en) Hot and spicy mushroom sauce and preparation method thereof
CN104855918A (en) Beef-flavored essence preparation method
CN105077140A (en) Stomach-nourishing seasoning and preparation method thereof
US20120021119A1 (en) Curry seasoning and its preparation process
CN104432142A (en) Preparation method of spicy beef jerky
CN103892247A (en) Appetizing and brain-tonifying broad bean sauce and preparation method thereof
CN103300345A (en) Mint fermented bean curd silverfish sauce and preparation method thereof
CN102894406B (en) Dried clam capable of maintaining beauty and processing method thereof
CN103284173B (en) A kind of preparation method of spicy rabbit meat product

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant
CF01 Termination of patent right due to non-payment of annual fee
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20171003

Termination date: 20180409