CN105341882A - Spicy fish sauce and preparation method thereof - Google Patents
Spicy fish sauce and preparation method thereof Download PDFInfo
- Publication number
- CN105341882A CN105341882A CN201510840507.2A CN201510840507A CN105341882A CN 105341882 A CN105341882 A CN 105341882A CN 201510840507 A CN201510840507 A CN 201510840507A CN 105341882 A CN105341882 A CN 105341882A
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- parts
- fish
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- flesh
- sauce
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 47
- 235000015067 sauces Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000004347 Perilla Nutrition 0.000 claims abstract description 13
- 244000124853 Perilla frutescens Species 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
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 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
- 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
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 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
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 239000002304 perfume Substances 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 241000208688 Eucommia Species 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 240000007164 Salvia officinalis Species 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000005412 red sage 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
- 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
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 230000002301 combined effect Effects 0.000 abstract 1
- 244000237330 gutta percha tree Species 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 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
- 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 spicy fish sauce. The spicy 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, 20-21 parts of sweet potatoes, 30-33 parts of hot peppers, 10-11 parts of lotus root starch, 2-3 parts of eucommia ulmoides, 1-2 parts of radix puerariae, 4-5 parts of radix salviae miltiorrhizae, 2-3 parts of semen cassiae, 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 spicy 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 spicy fish sauce disclosed by the invention can be prolonged; in addition, the spicy fish sauce disclosed by the invention can reduce blood pressure.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of fragrant peppery 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 fragrant peppery alec and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of fragrant peppery 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, Ipomoea batatas 20-21, capsicum 30-33, lotus root starch 10-11, bark of eucommia 2-3, root of kudzu vine 1-2, red sage root 4-5, cassia seed 2-3, 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 the peppery alec of described perfume (or spice), comprises the following steps:
(1) bark of eucommia, the root of kudzu vine, the red sage root, cassia seed 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) Ipomoea batatas is sent into steamer, big fire cooks rear taking-up, and peeling, breaks into mud;
(7) soybean oil is entered pot, when big fire is heated to medium well, add capsicum, after frying perfume (or spice), add step (5), (6) gained material again, use little fire instead, infusion, to dense thick rear discharging, adds 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 step-down.
Detailed description of the invention
A kind of fragrant peppery 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, Ipomoea batatas 20, capsicum 30, lotus root starch 10, the bark of eucommia 2, the root of kudzu vine 1, the red sage root 4, cassia seed 2, shitosan 1, perilla leaf 8, soybean oil 10, sucrose 6, lactobacillus acidophilus 3, epsilon-polylysine 0.15, vinegar 15.
The preparation method of the peppery alec of described perfume (or spice), comprises the following steps:
(1) bark of eucommia, the root of kudzu vine, the red sage root, cassia seed 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) Ipomoea batatas is sent into steamer, big fire cooks rear taking-up, and peeling, breaks into mud;
(7) soybean oil is entered pot, when big fire is heated to medium well, add capsicum, after frying perfume (or spice), add step (5), (6) gained material again, use little fire instead, infusion, to dense thick rear discharging, adds step (1), (3) gained material and leftover materials, stir, filling, sterilization, to obtain final product.
Claims (2)
1. the peppery alec of perfume (or spice), 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, Ipomoea batatas 20-21, capsicum 30-33, lotus root starch 10-11, bark of eucommia 2-3, root of kudzu vine 1-2, red sage root 4-5, cassia seed 2-3, 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 the peppery alec of perfume (or spice) according to claim 1, is characterized in that comprising the following steps:
(1) bark of eucommia, the root of kudzu vine, the red sage root, cassia seed 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) Ipomoea batatas is sent into steamer, big fire cooks rear taking-up, and peeling, breaks into mud;
(7) soybean oil is entered pot, when big fire is heated to medium well, add capsicum, after frying perfume (or spice), add step (5), (6) gained material again, use little fire instead, infusion, to dense thick rear discharging, adds 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 |
---|---|---|---|
CN201510840507.2A CN105341882A (en) | 2015-11-27 | 2015-11-27 | Spicy fish sauce and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510840507.2A CN105341882A (en) | 2015-11-27 | 2015-11-27 | Spicy fish sauce and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
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CN105341882A true CN105341882A (en) | 2016-02-24 |
Family
ID=55318160
Family Applications (1)
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CN201510840507.2A Pending CN105341882A (en) | 2015-11-27 | 2015-11-27 | Spicy fish sauce and preparation method thereof |
Country Status (1)
Country | Link |
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CN (1) | CN105341882A (en) |
Citations (2)
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 |
CN104664319A (en) * | 2015-02-12 | 2015-06-03 | 刘良忠 | Fish paste product and processing method thereof |
-
2015
- 2015-11-27 CN CN201510840507.2A patent/CN105341882A/en active Pending
Patent Citations (2)
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 |
CN104664319A (en) * | 2015-02-12 | 2015-06-03 | 刘良忠 | Fish paste product and processing method thereof |
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Application publication date: 20160224 |
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