CN105361013A - Fruit and vegetable flavored fish sauce and preparation method thereof - Google Patents

Fruit and vegetable flavored fish sauce and preparation method thereof Download PDF

Info

Publication number
CN105361013A
CN105361013A CN201510840638.0A CN201510840638A CN105361013A CN 105361013 A CN105361013 A CN 105361013A CN 201510840638 A CN201510840638 A CN 201510840638A CN 105361013 A CN105361013 A CN 105361013A
Authority
CN
China
Prior art keywords
fish
parts
flesh
fruit
water
Prior art date
Application number
CN201510840638.0A
Other languages
Chinese (zh)
Inventor
傅贵轩
Original Assignee
傅贵轩
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 傅贵轩 filed Critical 傅贵轩
Priority to CN201510840638.0A priority Critical patent/CN105361013A/en
Publication of CN105361013A publication Critical patent/CN105361013A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention discloses a fruit and vegetable flavored fish sauce 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, 34-35 parts of mulberries, 10-11 parts of freeze-dried spinacia oleracea powder, 20-22 parts of yellow peaches, 2-3 parts of cornua cervi pantotrichum, 1-2 parts of cistanche deserticola, 4-5 parts of fructus rosae laevigatae, 2-3 parts of radix morindae officinalis, 1-1.2 parts of chitosan, 8-9 parts of basil 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 fruit and vegetable flavored fish sauce uses 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 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 subjected to membrane wrapping using 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 supplement kidney.

Description

A kind of fruit-vegetable flavor alec and preparation method thereof
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of fruit-vegetable flavor 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 fruit-vegetable flavor alec and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of fruit-vegetable flavor 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, mulberries 34-35, spinach freeze-dried powder 10-11, Huang Tao 20-22, pilose antler 2-3, saline cistanche 1-2, fruit of Cherokee rose 4-5, Morinda officinalis 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 fruit-vegetable flavor alec, comprises the following steps:
(1) pilose antler, saline cistanche, the fruit of Cherokee rose, Morinda officinalis 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) yellow peach pulp is got, diced, feeding baking oven, discharging when water content is down to 30-35%, obtains yellow peach pulp fourth; Mulberries are squeezed the juice, obtains mulberry juice;
(7) soybean oil is entered pot, add mulberry juice and step (5) gained material when big fire is heated to medium well, use little fire instead, infusion, to dense thick rear discharging, adds step (1), (3) gained material and yellow peach pulp fourth, leftover materials, stirs, 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 kidney tonifying.
Detailed description of the invention
A kind of fruit-vegetable flavor 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, mulberries 34, spinach freeze-dried powder 10, Huang Tao 20, pilose antler 2, saline cistanche 1, the fruit of Cherokee rose 4, Morinda officinalis 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 fruit-vegetable flavor alec, comprises the following steps:
(1) pilose antler, saline cistanche, the fruit of Cherokee rose, Morinda officinalis 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) get yellow peach pulp, diced, send into baking oven, discharging when water content is down to 30%, obtains yellow peach pulp fourth; Mulberries are squeezed the juice, obtains mulberry juice;
(7) soybean oil is entered pot, add mulberry juice and step (5) gained material when big fire is heated to medium well, use little fire instead, infusion, to dense thick rear discharging, adds step (1), (3) gained material and yellow peach pulp fourth, leftover materials, stirs, filling, sterilization, to obtain final product.

Claims (2)

1. a fruit-vegetable flavor 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, mulberries 34-35, spinach freeze-dried powder 10-11, Huang Tao 20-22, pilose antler 2-3, saline cistanche 1-2, fruit of Cherokee rose 4-5, Morinda officinalis 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 fruit-vegetable flavor alec according to claim 1, is characterized in that comprising the following steps:
(1) pilose antler, saline cistanche, the fruit of Cherokee rose, Morinda officinalis 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) yellow peach pulp is got, diced, feeding baking oven, discharging when water content is down to 30-35%, obtains yellow peach pulp fourth; Mulberries are squeezed the juice, obtains mulberry juice;
(7) soybean oil is entered pot, add mulberry juice and step (5) gained material when big fire is heated to medium well, use little fire instead, infusion, to dense thick rear discharging, adds step (1), (3) gained material and yellow peach pulp fourth, leftover materials, stirs, filling, sterilization, to obtain final product.
CN201510840638.0A 2015-11-27 2015-11-27 Fruit and vegetable flavored fish sauce and preparation method thereof CN105361013A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510840638.0A CN105361013A (en) 2015-11-27 2015-11-27 Fruit and vegetable flavored fish sauce and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510840638.0A CN105361013A (en) 2015-11-27 2015-11-27 Fruit and vegetable flavored fish sauce and preparation method thereof

Publications (1)

Publication Number Publication Date
CN105361013A true CN105361013A (en) 2016-03-02

Family

ID=55364100

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510840638.0A CN105361013A (en) 2015-11-27 2015-11-27 Fruit and vegetable flavored fish sauce and preparation method thereof

Country Status (1)

Country Link
CN (1) CN105361013A (en)

Citations (9)

* Cited by examiner, † Cited by third party
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
CN103229987A (en) * 2013-03-29 2013-08-07 李月素 Making method of blood sugar reducing fish head sauce
CN103229985A (en) * 2013-03-29 2013-08-07 李月素 Preparation method of anti-ageing 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

Patent Citations (9)

* Cited by examiner, † Cited by third party
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
CN103229987A (en) * 2013-03-29 2013-08-07 李月素 Making method of blood sugar reducing fish head sauce
CN103229985A (en) * 2013-03-29 2013-08-07 李月素 Preparation method of anti-ageing 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)

* Cited by examiner, † Cited by third party
Title
许文苡: "用壳聚糖滚粉煎鱼", 《现代渔业信息》 *
贾士儒主编: "《生物防腐剂》", 30 September 2009, 中国轻工业出版社 *

Similar Documents

Publication Publication Date Title
CN103445121B (en) Purple French fries of a kind of sea sedge and preparation method thereof
CN101715974B (en) Method for making stewed duck with bean sauce
CN103948006B (en) Fragrant beef paste of a kind of rice and preparation method thereof
CN104664319A (en) Fish paste product and processing method thereof
KR20130001557A (en) Maturing method of chicken using native grass enzyme and matured chicken thereof
CN103976035A (en) Honey eel dried bean curd and preparation method thereof
CN103960641B (en) A kind of nut beef paste and preparation method thereof
CN102273597B (en) Processing technique of concentrated fragrant fermented black bean
KR101455252B1 (en) Containing extract of medicinal crops and manufacturing thereof
CN103891896B (en) A kind of tribute chrysanthemum Chinese wolfberry tea
CN103948120B (en) A kind of guava fruit vinegar beverage and processing method thereof
CN103211178B (en) Stomach-invigorating cake containing diversileaf artocarpus seed and pumpkin
CN102742873B (en) Preparation method of instant oyster food
CN103892174B (en) Fried yam and water chestnut flour and preparation method thereof
CN103798699A (en) Sesame potato chips and preparation method thereof
CN103989140B (en) Beef flavor chilli sauce and preparation method thereof
CN103932294B (en) A kind of truffle peanut butter and preparation method thereof
CN103932274A (en) Sesame paste with beef bone flavor and preparation method thereof
CN103330239A (en) Spiced corned egg processing technology
CN101664162B (en) Pickled pepper and mushroom sauce and preparation method thereof
CN103689444A (en) Sophora flower-fragrance rice and preparation method thereof
CN105054211A (en) Health-preserving brown rice lily cereal beverage and preparation method thereof
CN101133815B (en) Magenta pickled vegetable brine and spice and magenta pickled vegetable produced by the same
CN103190503B (en) Preparation method of fermented buckwheat tea
CN102090668A (en) Nutritional dried squids and processing method thereof

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20160302

WD01 Invention patent application deemed withdrawn after publication