CN105361012A - Aging preventing fish paste and preparation method thereof - Google Patents
Aging preventing fish paste and preparation method thereof Download PDFInfo
- Publication number
- CN105361012A CN105361012A CN201510840505.3A CN201510840505A CN105361012A CN 105361012 A CN105361012 A CN 105361012A CN 201510840505 A CN201510840505 A CN 201510840505A CN 105361012 A CN105361012 A CN 105361012A
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- Prior art keywords
- fish
- parts
- flesh
- water
- oil
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims description 7
- 230000032683 aging Effects 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000004347 Perilla Nutrition 0.000 claims abstract description 13
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 13
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- 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
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 7
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 7
- 235000011684 Sorghum saccharatum 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
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 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
- 239000005720 sucrose 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
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 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
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 4
- 235000014787 Vitis vinifera 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
- 230000003712 anti-aging effect Effects 0.000 claims description 9
- 238000007599 discharging Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 241000208340 Araliaceae Species 0.000 claims description 6
- 241001165494 Rhodiola Species 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
- 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
- 238000001035 drying 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
- 235000020097 white wine Nutrition 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
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 244000042430 Rhodiola rosea Species 0.000 abstract 1
- 235000003713 Rhodiola rosea Nutrition 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 230000002301 combined effect Effects 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
- 230000002605 anti-dotal effect Effects 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
- 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
- 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 present invention discloses an aging preventing fish paste which is made from the following raw materials in parts by weight: 70-75 parts of fish heads, 40-45 parts of fish flesh, 300-320 parts of thick broad-bean sauce, 20-22 parts of sorghum rice, 10-11 parts of raisins, 21-23 parts of baijiu, 2-3 parts of rhodiola rosea, 1-2 parts of ginsengs, 3-4 parts of radix rehmanniae preparata, 2-3 parts of radix et caulis acanthopanacis senticosi, 1-1.2 parts of chitosan, 8-9 parts of perilla leaves, 10-12 parts of soybean oil, 6-7 parts of sucrose, 3-4 parts of lactobacillus acidophilus, 0.15-0.2 part of epsilon-polylysine and 15-17 parts of edible vinegar. The aging preventing fish paste is prepared by using the fish heads as a main raw material to realize the full utilization of resources. The fish heads are subjected to a high pressure air-flowing type ultrafine grinding, which can enable the grinded fish heads to be good in oil and water holding capacities. After fermentation, the content of free calcium can be increased. The fish flesh is coated with chitosan before the fish flesh is oil-fried, which can avoid the water content loss of the fish flesh during the oil-frying process. At the same time, the combined effects of the added epsilon-polylysine and the edible vinegar can extend the storage period of the fish sauce. In addition, the fish sauce can prevent aging.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of anti-ageing 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 anti-ageing alec and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of anti-ageing 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, sorghum rice 20-22, raisins 10-11, white wine 21-23, rhodiola root 2-3, ginseng 1-2, cultivated land 3-4, wilsonii 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 described anti-ageing alec, comprises the following steps:
(1) rhodiola root, ginseng, cultivated land, wilsonii 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) sorghum rice, white spirit mixed are entered pot, little fire simmers to dry rear discharging, breaks into mud, pulverizes after drying;
(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 antidotal effect.
Detailed description of the invention
A kind of anti-ageing 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, sorghum rice 20, raisins 10, white wine 21, rhodiola root 2, ginseng 1, cultivated land 3, wilsonii 2, shitosan 1, perilla leaf 8, soybean oil 10, sucrose 6, lactobacillus acidophilus 3, epsilon-polylysine 0.15, vinegar 15.
The preparation method of described anti-ageing alec, comprises the following steps:
(1) rhodiola root, ginseng, cultivated land, wilsonii 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) sorghum rice, white spirit mixed are entered pot, little fire simmers to dry rear discharging, breaks into mud, pulverizes after drying;
(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. an anti-ageing 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, sorghum rice 20-22, raisins 10-11, white wine 21-23, rhodiola root 2-3, ginseng 1-2, cultivated land 3-4, wilsonii 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 anti-ageing alec according to claim 1, is characterized in that comprising the following steps:
(1) rhodiola root, ginseng, cultivated land, wilsonii 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) sorghum rice, white spirit mixed are entered pot, little fire simmers to dry rear discharging, breaks into mud, pulverizes after drying;
(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 |
|---|---|---|---|
| CN201510840505.3A CN105361012A (en) | 2015-11-27 | 2015-11-27 | Aging preventing fish paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510840505.3A CN105361012A (en) | 2015-11-27 | 2015-11-27 | Aging preventing fish paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105361012A true CN105361012A (en) | 2016-03-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510840505.3A Pending CN105361012A (en) | 2015-11-27 | 2015-11-27 | Aging preventing fish paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105361012A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101220383A (en) * | 2008-01-18 | 2008-07-16 | 中国水产科学研究院南海水产研究所 | Method for producing calcium amino acid |
| CN103222614A (en) * | 2013-03-29 | 2013-07-31 | 李月素 | Manufacturing method of fish head sauce with summer-heat relieving effect |
| CN103229985A (en) * | 2013-03-29 | 2013-08-07 | 李月素 | Preparation method of anti-ageing fish head sauce |
| CN103229987A (en) * | 2013-03-29 | 2013-08-07 | 李月素 | Making method of blood sugar reducing fish head sauce |
| CN104305158A (en) * | 2014-11-05 | 2015-01-28 | 重庆市双桥区危思科技有限公司 | Manufacture method of fish paste |
| CN104585718A (en) * | 2015-01-08 | 2015-05-06 | 陆开云 | Anti-aging sauce and preparation method thereof |
| CN104664319A (en) * | 2015-02-12 | 2015-06-03 | 刘良忠 | Fish paste product and processing method thereof |
| CN104770464A (en) * | 2015-04-24 | 2015-07-15 | 北京农学院 | Low-temperature storage method for egg liquid |
| CN104921072A (en) * | 2015-05-26 | 2015-09-23 | 合肥市金乡味工贸有限责任公司 | Calcium supplementing sweet noodle sauce and preparation method thereof |
-
2015
- 2015-11-27 CN CN201510840505.3A patent/CN105361012A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101220383A (en) * | 2008-01-18 | 2008-07-16 | 中国水产科学研究院南海水产研究所 | Method for producing calcium amino acid |
| CN103222614A (en) * | 2013-03-29 | 2013-07-31 | 李月素 | Manufacturing method of fish head sauce with summer-heat relieving effect |
| CN103229985A (en) * | 2013-03-29 | 2013-08-07 | 李月素 | Preparation method of anti-ageing fish head sauce |
| CN103229987A (en) * | 2013-03-29 | 2013-08-07 | 李月素 | Making method of blood sugar reducing fish head sauce |
| CN104305158A (en) * | 2014-11-05 | 2015-01-28 | 重庆市双桥区危思科技有限公司 | Manufacture method of fish paste |
| CN104585718A (en) * | 2015-01-08 | 2015-05-06 | 陆开云 | Anti-aging sauce and preparation method thereof |
| CN104664319A (en) * | 2015-02-12 | 2015-06-03 | 刘良忠 | Fish paste product and processing method thereof |
| CN104770464A (en) * | 2015-04-24 | 2015-07-15 | 北京农学院 | Low-temperature storage method for egg liquid |
| CN104921072A (en) * | 2015-05-26 | 2015-09-23 | 合肥市金乡味工贸有限责任公司 | Calcium supplementing sweet noodle sauce and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 许文苡: "用壳聚糖滚粉煎鱼", 《现代渔业信息》 * |
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Application publication date: 20160302 |
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