CN105361013A - Fruit and vegetable flavored fish sauce and preparation method thereof - Google Patents
Fruit and vegetable flavored fish sauce and preparation method thereof Download PDFInfo
- 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
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- fish
- parts
- flesh
- fruit
- water
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 47
- 235000015067 sauces Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000012055 fruits and vegetables Nutrition 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 10
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 10
- 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
- 241000218231 Moraceae Species 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
- 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
- 244000300264 Spinacia oleracea Species 0.000 claims abstract description 4
- 235000009337 Spinacia oleracea Nutrition 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 235000004347 Perilla Nutrition 0.000 claims description 12
- 238000007599 discharging Methods 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 241000005787 Cistanche Species 0.000 claims description 6
- 241000096284 Gynochthodes officinalis Species 0.000 claims description 6
- 240000000249 Morus alba Species 0.000 claims description 6
- 241001278833 Rosa laevigata Species 0.000 claims description 6
- 235000000661 Rosa laevigata Nutrition 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 210000003056 antler Anatomy 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 210000003625 skull Anatomy 0.000 claims description 6
- 239000011780 sodium chloride Substances 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
- 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
- 244000124853 Perilla frutescens Species 0.000 claims 4
- 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
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 241000336291 Cistanche deserticola Species 0.000 abstract 1
- 235000010676 Ocimum basilicum Nutrition 0.000 abstract 1
- 240000007926 Ocimum gratissimum Species 0.000 abstract 1
- 230000002301 combined effect Effects 0.000 abstract 1
- 239000012528 membrane Substances 0.000 abstract 1
- 239000013589 supplement Substances 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
- 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
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Non-Alcoholic Beverages (AREA)
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
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.
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 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510840638.0A Pending CN105361013A (en) | 2015-11-27 | 2015-11-27 | Fruit and vegetable flavored fish sauce and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105361013A (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 CN201510840638.0A patent/CN105361013A/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 |
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Application publication date: 20160302 |
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