CN105361094A - Spicy fish meat seasoning and preparation method thereof - Google Patents
Spicy fish meat seasoning and preparation method thereof Download PDFInfo
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- CN105361094A CN105361094A CN201510905263.1A CN201510905263A CN105361094A CN 105361094 A CN105361094 A CN 105361094A CN 201510905263 A CN201510905263 A CN 201510905263A CN 105361094 A CN105361094 A CN 105361094A
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Abstract
The invention discloses a spicy fish meat seasoning. The spicy fish meat seasoning is mainly prepared from pure fish meal, chives, onion powder, cinnamon, dried orange peel, pepper fruits, hot peppers, Chinese prickly ash, fresh ginger, garlic powder, GMP, disodium inosinate, yeast, hydrolyzed vegetable protein, edible refined salt, gourmet powder, puffing rice flour and white granulated sugar in a certain ratio by weight. The spicy fish meat seasoning disclosed by the invention is excellent in sorting, unique in formula and delicious in taste, and when being used as seasoning condiments for cooking foods, the spicy fish meat seasoning is convenient, quick and good in effect.
Description
Technical field
The present invention relates to a kind of cooking food flavoring, specifically a kind of flavoring containing spicy fish meat flavour and preparation method thereof.
Background technology
China is a country having long culinary art history, the use of flavouring has indispensable effect in the cooking process of food, but on current market, people select that flavouring is scrappy from supermarket or shop often to be selected, not only time-consuming, be also difficult to buy complete, and in the process of cooking at food, the processing of various flavoring is also comparatively required great effort with use, not too convenient.
Summary of the invention
The object of this invention is to provide a kind of material complete, the spicy fish meat flavor seasoning of instant, make user convenient in food cooking process.
Another object of the present invention just there is provided the preparation method of this flavoring.
Flavoring of the present invention selects pure fish powder, chive, onion powder, Chinese cassia tree, dried orange peel, pepper, capsicum, Chinese prickly ash, ginger, garlic powder, black thuja acid sodium, inosine acid disodium, yeast, hydrolyzed vegetable protein, edible refined salt, monosodium glutamate, puffed rice powder, white sugar to carry out Combined machining, by these material combination at one piece, make it mutually to produce synergy, thus reach numb, peppery, fresh, fragrant effect.Wherein pure fish powder uses the dry natural flavouring produced of the fresh high-quality flesh of fish, delicious flavour, can be used for during multiple food cooks.Chive, activates yang, removing toxic substances.Onion contains the number of chemical compositions such as sulfide, flavonoids, Phenylpropanoid Glycosides phenols, steroid oside, chlorine-containing compound and prostanoid, has that anti-inflammatory is antibacterial, cancer-resisting, diuresis antidiarrheal and hypoglycemic, reducing blood lipid, norcholesterol, hypotensive, antiplatelet doubt poly-, prevention cardiovascular and cerebrovascular diseases, the pharmacological action such as anti-oxidant, beauty treatment.Chinese cassia tree can complement sun, warming spleen and stomach, removing internal cold, promoting blood circulation.Dried orange peel can regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm.In pepper temperature, lower gas, can dissolving phlegm, removing toxic substances.Capsicum is loose cold, and appetizing, helps digestion.Chinese prickly ash warming spleen and stomach for dispelling cold, dehumidifying, pain relieving, desinsection, separates fish raw meat poison.Ginger can fall apart cold, and preventing or arresting vomiting opens phlegm.Garlic powder can fall apart cold, pain relieving, desinsection.Crow thuja acid sodium has another name called black glycosides disodium hydrogen phosphate, molecular formula C10H12O8N5PNa2, is white or clear crystal powder, and containing 4 ~ 7 molecular crystalline water, odorlessness, is water-solublely insoluble to ethanol, ether, acetone, makes flavouring several times fresher in Sodium Inosinate, has fragrant mushroom delicate flavour.Crow thuja acid sodium can occur " synergy " together with appropriate monosodium glutamate, and fresh more than 100 times of comparable common monosodium glutamate, in common monosodium glutamate, mix a small amount of black thuja acid sodium just becomes " specially fresh monosodium glutamate ".Inosine acid disodium (IMP), molecular formula C10H11N4Pna2.7.5H2O, inosine acid disodium (IMP) is ucleotides food freshener, has seafood flavour.Have and strengthen the feature of food flavours, use the flavoring (soy sauce, sauce, soup stock, meet flavoring etc.) that with the addition of inosine acid disodium (IMP) to carry out cooked food, the original local flavor of food can be improved and tart up; Have significant coordination function, used in combination with glutamic acid (monosodium glutamate), its flavor developing effect improves 8 times than alone monosodium glutamate, has the title of " powerful monosodium glutamate ".Organism that saccharomycete is lived with other equally needs similar nutriment, bacteria-like the same it have in a set of born of the same parents and ectoenzyme system, in order to macromolecular substances to be resolved into the small-molecule substance that cell metabolism easily utilizes.Hydrolyzed vegetable protein [English name] ProteinumHydrolysatum, [another name] Amigen, Aminonat, Lactamin, Protolysate.For body anabolism provides essential amino acid, to maintain nitrogen budgets in body.For malnutrition, because of protein digestibility malabsorption or the Protein intake etc. consuming caused potein deficiency, severe gastro-enteritis and scald or surgical site infections excessively.Edible refined salt is the indispensable material of human normal physiological activity, and has the function that sterilizing protects tooth beauty treatment.The effect of monosodium glutamate can increase the delicate flavour of food.Puffed rice powder, is ground into 60-80 object ground rice after rice is expanded, have rice expanded after fragrance, nutritious, nourishing the stomach is healthy and strong.White sugar nature and flavor are sweet flat, and moistening lung is promoted the production of body fluid, and control lung cough, the function that dry mouth is thirsty.
Amounts of components of the present invention is also that inventor draws through a large amount of tests, and the raw material dosage of each component can reach good seasoning effect within the scope of following weight.
| Pure fish powder | 2-6 gram | Chive powder | 2-4 gram |
| Onion powder | 1-2 gram | Chinese cassia tree | 2-4 gram |
| Dried orange peel | 2-3 gram | Pepper | 2.5-3.5 gram |
| Capsicum | 6-12 gram | Chinese prickly ash | 1-3 gram |
| Ginger | 1.5-3 gram | Garlic powder | 2-4 gram |
| Wu Gansuanna | 0.15-0.25 gram | Inosine acid disodium | 0.2-0.3 gram |
| Yeast | 1.5-3.5 gram | Hydrolyzed vegetable protein | 2-4 gram |
| Edible refined salt | 15-25 gram | Monosodium glutamate | 2-5 gram |
| Puffed rice powder | 5-15 gram | White sugar | 8-18 gram |
The preferred weight of described consumption is: pure fish powder 5 grams, 3 grams, chive powder, onion powder 1.5 grams, Chinese cassia tree 3 grams, dried orange peel 2.5 grams, 3 grams, pepper, 9 grams, capsicum, 2 grams, Chinese prickly ash, 2 grams, ginger, 3 grams, garlic powder, 0.2 gram, black thuja acid sodium, inosine acid disodium 0.25 gram, 2 grams, yeast, hydrolyzed vegetable protein 3 grams, edible refined salt 18 grams, monosodium glutamate 3 grams, 10 grams, puffed rice powder, white sugar 12 grams.
The present invention selects materials superior, and formula is unique, and not only delicious flavour, uses also very convenient.
Detailed description of the invention
Preparation method of the present invention is as follows, and it comprises the following steps:
1, fry salt: put into by edible refined salt and fry salt pan, to stir-fry 1-1.5 hour with moderate heat.
2, puffed rice powder: clean rice is put into bulking machine expanded after enter pulverizer again and be ground into ground rice.
3, Chinese cassia tree, dried orange peel, pepper, capsicum, Chinese prickly ash, ginger powder are broken into fine powder.
4, the edible refined salt after taking fully stir-fry according to quantity and pure fish powder, chive, onion powder, Chinese cassia tree, dried orange peel, pepper, capsicum, Chinese prickly ash, ginger, garlic powder, black thuja acid sodium, inosine acid disodium, yeast, hydrolyzed vegetable protein, monosodium glutamate, puffed rice powder, white sugar put into agitator tank, mixing and stirring.
5, the spicy flesh of fish flavoring packing will be uniformly mixed, weighs, and detects, envelope.
Claims (3)
1. a spicy flesh of fish flavoring, is characterized in that: it is by the former system within the scope of following weight
Become:
。
2. spicy flesh of fish flavoring as claimed in claim 1, wherein the consumption of each raw material is: pure fish powder 5 grams, 3 grams, chive powder, onion powder 1.5 grams, Chinese cassia tree 3 grams, dried orange peel 2.5 grams, 3 grams, pepper, 9 grams, capsicum, 2 grams, Chinese prickly ash, 2 grams, ginger, 3 grams, garlic powder, 0.2 gram, black thuja acid sodium, inosine acid disodium 0.25 gram, 2 grams, yeast, hydrolyzed vegetable protein 3 grams, edible refined salt 18 grams, monosodium glutamate 3 grams, 10 grams, puffed rice powder, white sugar 12 grams.
3. the preparation method of flavoring as claimed in claim 1 or 2, it comprises the following steps:
(1) fry salt: put into by edible refined salt and fry salt pan, to stir-fry 1-1.5 hour with moderate heat;
(2) puffed rice powder: clean rice is put into bulking machine expanded after enter pulverizer again and be ground into ground rice;
(3) Chinese cassia tree, dried orange peel, pepper, capsicum, Chinese prickly ash, ginger powder are broken into fine powder;
(4) edible refined salt after taking fully stir-fry according to quantity and pure fish powder, chive, onion powder, Chinese cassia tree, dried orange peel, pepper, capsicum, Chinese prickly ash, ginger, garlic powder, black thuja acid sodium, inosine acid disodium, yeast, hydrolyzed vegetable protein, monosodium glutamate, puffed rice powder, white sugar put into agitator tank, mixing and stirring;
(5) the spicy flesh of fish flavoring packing will be uniformly mixed, weighs, and detects, envelope.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510905263.1A CN105361094A (en) | 2015-12-10 | 2015-12-10 | Spicy fish meat seasoning and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510905263.1A CN105361094A (en) | 2015-12-10 | 2015-12-10 | Spicy fish meat seasoning and preparation method thereof |
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| CN105361094A true CN105361094A (en) | 2016-03-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510905263.1A Pending CN105361094A (en) | 2015-12-10 | 2015-12-10 | Spicy fish meat seasoning and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418442A (en) * | 2016-08-05 | 2017-02-22 | 宁波裕天海洋生物科技有限公司 | Preparation method of fish meat sauce for mixing with rice |
-
2015
- 2015-12-10 CN CN201510905263.1A patent/CN105361094A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418442A (en) * | 2016-08-05 | 2017-02-22 | 宁波裕天海洋生物科技有限公司 | Preparation method of fish meat sauce for mixing with rice |
| CN106418442B (en) * | 2016-08-05 | 2020-04-14 | 宁波裕天海洋生物科技有限公司 | Preparation method of fish mixed rice sauce |
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Application publication date: 20160302 |