CN105341881A - Walnut fish sauce and preparation method thereof - Google Patents
Walnut fish sauce and preparation method thereof Download PDFInfo
- Publication number
- CN105341881A CN105341881A CN201510840504.9A CN201510840504A CN105341881A CN 105341881 A CN105341881 A CN 105341881A CN 201510840504 A CN201510840504 A CN 201510840504A CN 105341881 A CN105341881 A CN 105341881A
- Authority
- CN
- China
- Prior art keywords
- fish
- parts
- walnut
- water
- flesh
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 47
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 22
- 235000020234 walnut Nutrition 0.000 title claims abstract description 22
- 235000015067 sauces Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000007049 Juglans regia Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 241000758789 Juglans Species 0.000 claims abstract description 21
- 235000004347 Perilla Nutrition 0.000 claims abstract description 13
- 229920001661 Chitosan Polymers 0.000 claims abstract description 8
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 8
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 8
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 7
- 239000003549 soybean oil Substances 0.000 claims abstract description 7
- 108010039918 Polylysine Proteins 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000021419 vinegar Nutrition 0.000 claims abstract description 6
- 239000000052 vinegar Substances 0.000 claims abstract description 6
- 240000006677 Vicia faba Species 0.000 claims abstract description 4
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 4
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims abstract description 4
- 235000019198 oils Nutrition 0.000 claims abstract description 4
- 244000124853 Perilla frutescens Species 0.000 claims abstract 5
- 238000007599 discharging Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 241000208966 Polygala Species 0.000 claims description 6
- 240000001341 Reynoutria japonica Species 0.000 claims description 6
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 210000003625 skull Anatomy 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 210000004872 soft tissue Anatomy 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 210000004556 brain Anatomy 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract 4
- 241001289529 Fallopia multiflora Species 0.000 abstract 1
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 abstract 1
- 230000002301 combined effect Effects 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 241000229722 Perilla <angiosperm> Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 5
- 238000012545 processing Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 241000228245 Aspergillus niger Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
Abstract
The invention discloses a walnut fish sauce. The walnut fish sauce is prepared from the following raw materials in parts by weight: 70-75 parts of fish heads, 40-45 parts of fish meat, 300-320 parts of a thick broad-bean sauce, 5-6 parts of milk, 30-31 parts of walnut kernels, 4-5 parts of brown sugar, 2-3 parts of fructus alpiniae oxyphyllae, 1-2 parts of radix polygalae, 3-4 parts of polygonum multiflorum, 4-5 parts of Chinese jujubes, 1-1.2 parts of chitosan, 8-9 parts of perilla leaves, 10-12 parts of soybean oil, 6-7 parts of cane sugar, 3-4 parts of lactobacillus acidophilus, 0.15-0.2 part of epsilon-polylysine and 15-17 parts of vinegar. According to the walnut fish sauce disclosed by the invention, the fish heads are used as main raw materials, so that fully utilization of resources is realized; high-pressure airflow type ultramicro crushing is performed on the fish heads, so that the oil retention and the water retention are good; through fermentation, the content of free calcium can be increased; the fish meat is coated with the chitosan before being deep-fried, so that the condition that water in the fish meat is lost in the process of deep-frying the fish meat can be avoided; besides, the epsilon-polylysine and the vinegar are added to have combined effects, so that the storage period of the walnut fish sauce disclosed by the invention can be prolonged; in addition, the walnut fish sauce disclosed by the invention can invigorate the brain.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of walnut alec and preparation method thereof.
Background technology
Various flavouring-soy-sauce, due to its distinctive color, has become indispensable instant food and seasoning good merchantable brand in our people's modern life.What require the nutritional requirement of food and health along with food variation and people improves constantly, China's traditional sauce class for many years, as the products such as soya sauce, sweet fermented flour sauce, bean paste can not meet the needs of modern food development, many enterprises and research department all carry out reprocessing or fine finishining on the basis of existing product, and flavouring-soy-sauce veriety gets more and more.And China waters is vast, the stock of fish is very abundant, but the processing of aquatic products rate of China is low, and often can produce the first-class leftover bits and pieces of some fishes in fish processing, is dropped more or is simply processed into feed, causing the wasting of resources.Therefore, leftover bits and pieces fish being processed generation is applied in the processing of flavouring-soy-sauce and has broad application prospects.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of walnut alec and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of walnut alec, be made up of the raw material of following weight portion:
Fish head 70-75, the flesh of fish 40-45, thick broad-bean sauce 300-320, milk 5-6, walnut kernel 30-31, brown sugar 4-5, fructus alpiniae oxyphyllae 2-3, polygala root 1-2, fleece-flower root 3-4, date 4-5, shitosan 1-1.2, perilla leaf 8-9, soybean oil 10-12, sucrose 6-7, lactobacillus acidophilus 3-4, epsilon-polylysine 0.15-0.2, vinegar 15-17.
The preparation method of described walnut alec, comprises the following steps:
(1) fructus alpiniae oxyphyllae, polygala root, the fleece-flower root, date are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) perilla leaf is added 2-3 water making beating doubly, filter cleaner, obtains purple perilla juice; The flesh of fish is diced, adds the pickled 3-4 hour of purple perilla juice, obtain flesh of fish fourth;
(3) shitosan is added water be mixed with the chitosan solution that concentration is 2%, then flesh of fish fourth is placed in chitosan solution and soaks, send into oil cauldron after flesh of fish fourth being taken out the heated-air drying of employing 50 DEG C after 30 minutes and explode ripe;
(4) cleaned by fish head, as many again water big fire is boiled, and is then drained by water, is rejected by the soft tissue of gained fish head, dry in 60 DEG C of baking ovens, discharging when water content is down to 8-9%, pulverizes, cross 80 mesh sieves, then carry out high-pressure pneumatic ultramicro grinding, obtain fish skull powder;
(5) fish skull powder is added water be mixed with the solution of concentration 10%, add sucrose and stir, access lactobacillus acidophilus, 35-37 DEG C of bottom fermentation 72 hours;
(6) milk, walnut kernel are mixed into pot, little fire is fried to dry rear discharging, pulverizes;
(7) soybean oil is entered pot, add step (5), (6) gained material, use little fire instead when big fire is heated to medium well, infusion is to dense thick rear discharging, and add step (1), (3) gained material and leftover materials, stir, filling, sterilization, to obtain final product.
Advantage of the present invention is: the leftover bits and pieces fish head that the present invention adopts fish to process is as primary raw material, achieve making full use of of resource, and carried out high-pressure pneumatic ultramicro grinding, its holding oiliness can be made, retentiveness is good, ferment through lactobacillus acidophilus again, free calcium levels can be improved, it is made more easily to be absorbed by the body, the flesh of fish added is adopting shitosan to carry out coating before fried, can avoid oppress in frying course moisture scatter and disappear, simultaneously, the epsilon-polylysine that the present invention adds and vinegar synergy have obvious inhibitory action to aspergillus niger and bacillus subtilis, storage period of the present invention can be extended, in addition, the present invention is also containing multiple medicinal herb components, there is effect of brain tonic.
Detailed description of the invention
A kind of walnut alec, be made up of the raw material of following weight portion (kilogram):
Fish 70, the flesh of fish 40, thick broad-bean sauce 300, milk 5, walnut kernel 30, brown sugar 4, fructus alpiniae oxyphyllae 2, polygala root 1, the fleece-flower root 3, date 4, shitosan 1, perilla leaf 8, soybean oil 10, sucrose 6, lactobacillus acidophilus 3, epsilon-polylysine 0.15, vinegar 15.
The preparation method of described walnut alec, comprises the following steps:
(1) fructus alpiniae oxyphyllae, polygala root, the fleece-flower root, date are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder;
(2) perilla leaf is added the water making beating of 2 times, filter cleaner, obtains purple perilla juice; The flesh of fish is diced, adds purple perilla juice pickled 3 hours, obtain flesh of fish fourth;
(3) shitosan is added water be mixed with the chitosan solution that concentration is 2%, then flesh of fish fourth is placed in chitosan solution and soaks, send into oil cauldron after flesh of fish fourth being taken out the heated-air drying of employing 50 DEG C after 30 minutes and explode ripe;
(4) cleaned by fish head, as many again water big fire is boiled, and is then drained by water, is rejected by the soft tissue of gained fish head, dry in 60 DEG C of baking ovens, discharging when water content is down to 8%, pulverizes, cross 80 mesh sieves, then carry out high-pressure pneumatic ultramicro grinding, obtain fish skull powder;
(5) fish skull powder is added water be mixed with the solution of concentration 10%, add sucrose and stir, access lactobacillus acidophilus, 35 DEG C of bottom fermentations 72 hours;
(6) milk, walnut kernel are mixed into pot, little fire is fried to dry rear discharging, pulverizes;
(7) soybean oil is entered pot, add step (5), (6) gained material, use little fire instead when big fire is heated to medium well, infusion is to dense thick rear discharging, and add step (1), (3) gained material and leftover materials, stir, filling, sterilization, to obtain final product.
Claims (2)
1. a walnut alec, is characterized in that being made up of the raw material of following weight portion:
Fish head 70-75, the flesh of fish 40-45, thick broad-bean sauce 300-320, milk 5-6, walnut kernel 30-31, brown sugar 4-5, fructus alpiniae oxyphyllae 2-3, polygala root 1-2, fleece-flower root 3-4, date 4-5, shitosan 1-1.2, perilla leaf 8-9, soybean oil 10-12, sucrose 6-7, lactobacillus acidophilus 3-4, epsilon-polylysine 0.15-0.2, vinegar 15-17.
2. the preparation method of walnut alec according to claim 1, is characterized in that comprising the following steps:
(1) fructus alpiniae oxyphyllae, polygala root, the fleece-flower root, date are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) perilla leaf is added 2-3 water making beating doubly, filter cleaner, obtains purple perilla juice; The flesh of fish is diced, adds the pickled 3-4 hour of purple perilla juice, obtain flesh of fish fourth;
(3) shitosan is added water be mixed with the chitosan solution that concentration is 2%, then flesh of fish fourth is placed in chitosan solution and soaks, send into oil cauldron after flesh of fish fourth being taken out the heated-air drying of employing 50 DEG C after 30 minutes and explode ripe;
(4) cleaned by fish head, as many again water big fire is boiled, and is then drained by water, is rejected by the soft tissue of gained fish head, dry in 60 DEG C of baking ovens, discharging when water content is down to 8-9%, pulverizes, cross 80 mesh sieves, then carry out high-pressure pneumatic ultramicro grinding, obtain fish skull powder;
(5) fish skull powder is added water be mixed with the solution of concentration 10%, add sucrose and stir, access lactobacillus acidophilus, 35-37 DEG C of bottom fermentation 72 hours;
(6) milk, walnut kernel are mixed into pot, little fire is fried to dry rear discharging, pulverizes;
(7) soybean oil is entered pot, add step (5), (6) gained material, use little fire instead when big fire is heated to medium well, infusion is to dense thick rear discharging, and add step (1), (3) gained material and leftover materials, stir, filling, sterilization, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510840504.9A CN105341881A (en) | 2015-11-27 | 2015-11-27 | Walnut fish sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510840504.9A CN105341881A (en) | 2015-11-27 | 2015-11-27 | Walnut fish sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341881A true CN105341881A (en) | 2016-02-24 |
Family
ID=55318159
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510840504.9A Pending CN105341881A (en) | 2015-11-27 | 2015-11-27 | Walnut fish sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105341881A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347174A (en) * | 2008-07-16 | 2009-01-21 | 广东海洋大学 | Method for preparing fish protein powder without bitter and fishy smells |
| KR20100041001A (en) * | 2008-10-13 | 2010-04-22 | 양민우 | Raw fish soybean paste making a way |
| CN104664319A (en) * | 2015-02-12 | 2015-06-03 | 刘良忠 | Fish paste product and processing method thereof |
-
2015
- 2015-11-27 CN CN201510840504.9A patent/CN105341881A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347174A (en) * | 2008-07-16 | 2009-01-21 | 广东海洋大学 | Method for preparing fish protein powder without bitter and fishy smells |
| KR20100041001A (en) * | 2008-10-13 | 2010-04-22 | 양민우 | Raw fish soybean paste making a way |
| CN104664319A (en) * | 2015-02-12 | 2015-06-03 | 刘良忠 | Fish paste product and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103211178B (en) | Stomach-invigorating cake containing diversileaf artocarpus seed and pumpkin | |
| CN104106755B (en) | A kind of chicken juice sea sedge bean curd bag | |
| CN104187533A (en) | Healthcare beef soup flavoring and processing method thereof | |
| CN103689515A (en) | Application of ginseng as well as ginseng sauce condiment and preparation method thereof | |
| CN103211157A (en) | Production method of buckwheat flavor steamed sponge cake with walnut kernel | |
| CN103932288B (en) | High-calcium sesame paste and preparation method thereof | |
| CN103976228A (en) | Pork trotter beautifying porridge and preparation method thereof | |
| CN103891835B (en) | Cookie made of canna edulis ker and bananas and making method thereof | |
| CN105310053A (en) | Fish paste capable of maintaining beauty and making method thereof | |
| CN105146626A (en) | Production method of fresh lotus root juice beverage | |
| CN104106758A (en) | Flavor corn crab roe bread and preparation method thereof | |
| CN104585695A (en) | High-dietary fibre nutritional seasoning and preparation method thereof | |
| CN103564398A (en) | Cinnamon chicken flavor seasoning powder and preparation method thereof | |
| CN104026322A (en) | Haw flake containing sweet potato and preparation method thereof | |
| CN103734415A (en) | Grapefruit tea with health-care function and preparation method thereof | |
| CN103583967B (en) | A kind of stomach invigorating lengthens one's life vermicelli and preparation method thereof | |
| CN105455054A (en) | Preparation method of Chinese date powder | |
| CN104286766A (en) | Black chocolate contained purple sweet potato chips and preparation method thereof | |
| CN104256516A (en) | Spicy pickled marinated beef paste and processing method thereof | |
| CN105326018A (en) | Fish paste with function of reducing blood glucose, and preparation method of fish paste | |
| CN105341881A (en) | Walnut fish sauce and preparation method thereof | |
| CN105054026A (en) | Nutrient composite sandwich pastry fillings | |
| CN104381381A (en) | Purple sweet potato cake capable of nourishing Yin and protecting liver and preparation method thereof | |
| CN104256288A (en) | Pigskin compound nutrition health rice and preparation method thereof | |
| CN105212180A (en) | A kind of sweet osmanthus mutton sauce and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160224 |
|
| WD01 | Invention patent application deemed withdrawn after publication |