CN105475962A - Making method for selenium-rich flavor fish sauce - Google Patents
Making method for selenium-rich flavor fish sauce Download PDFInfo
- Publication number
- CN105475962A CN105475962A CN201510820252.3A CN201510820252A CN105475962A CN 105475962 A CN105475962 A CN 105475962A CN 201510820252 A CN201510820252 A CN 201510820252A CN 105475962 A CN105475962 A CN 105475962A
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- normal temperature
- wavelength
- power
- microwave radiation
- minutes
- Prior art date
- Legal status (The legal status 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 status listed.)
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- 239000011669 selenium Substances 0.000 title claims abstract description 21
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 19
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 15
- 235000019634 flavors Nutrition 0.000 title claims abstract description 15
- 235000015067 sauces Nutrition 0.000 title claims abstract description 15
- 241000251468 Actinopterygii Species 0.000 title claims description 23
- 238000000034 method Methods 0.000 title abstract 3
- 230000005855 radiation Effects 0.000 claims abstract description 24
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 241000723353 Chrysanthemum Species 0.000 claims description 11
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 11
- 239000012266 salt solution Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 5
- 235000019688 fish Nutrition 0.000 claims description 5
- 238000005374 membrane filtration Methods 0.000 claims description 5
- 241000238557 Decapoda Species 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 5
- 241001460967 Coilia nasus Species 0.000 abstract 1
- 241000827798 Hemerocallis citrina Species 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000012528 membrane Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000014106 fortified food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 210000001685 thyroid gland Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 210000002700 urine Anatomy 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
- Seasonings (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention relates to the technical field of selenium-rich food, specifically to a making method for a selenium-rich flavor shrimp sauce. The making method comprises the following steps: cleaning Coilia ectenes taihuensis, mushroom, garlic and citron day-lily, mixing the cleaned materials with salt water and cooking the obtained mixture in a pot for 30 to 32; after cooling to normal temperature, carrying out radiation with infrared microwaves with a wavelength of 12 * 10<6> [mu]m to 12.4 * 10<6> [mu]m and a power of 320 to 360 W for 4 to 6 min; after cooling to normal temperature, carrying out radiation with infrared microwaves with a wavelength of 12 * 10<6> [mu]m to 12.4 * 10<6> [mu]m and a power of 420 to 450 W for 5 to 8 min; after cooling to normal temperature, carrying out radiation with infrared microwaves with a wavelength of 12 * 10<6> [mu]m to 12.4 * 10<6> [mu]m and a power of 550 to 580 W for 2 to 3 min; after cooling to normal temperature, carrying out radiation with infrared microwaves with a wavelength of 12 * 10<6> [mu]m to 12.4 * 10<6> [mu]m and a power of 850 to 900 W for 5 to 7 min; and successively carrying out cooling to normal temperature and filtration with a membrane with a molecular weight of 100, 000 to 300, 000.
Description
Technical field
The present invention relates to selenium-enriched food technical field, be specifically related to the preparation method of the rich selenium fish sauce of a kind of local flavor.
Background technology
Fish sauce, also known as petis, be a kind of Guangdong, the flavouring that the ground such as Fujian are common, can continue into the present, inseparable with the local flavor of its uniqueness, mainly comprises delicate flavour and saline taste; Being aquatic products flavouring conventional in Fujian cuisine, Teochew cuisine and Southeast Asia cooking, is be raw material with small fish and shrimp, through pickled, ferment, temper after the juice of a kind of taste of obtaining very deliciousness, color and luster is amber, and taste is with saline taste and delicate flavour.Fish sauce originates in from Fujian and Chaozhou-Shantou region, Guangdong and other places, Vietnam and other East Asian countries are passed to by early stage overseas Chinese, nowadays Europe also has popular gradually 21 century, selenium is one of trace element of needed by human, at people's in-vivo content denier, but very important physiological function is had, mainly contain: antioxidation, promote sugared part metabolism, reduce blood sugar and glucose in urine, improve the symptom of diabetic, retina can be protected, the fineness of reinforcing glass body, improve eyesight, prevent cataractous effect, to the effect that heart human body has protection and repairs, can to prevention cardiovascular and cerebrovascular disease, hypertension, artery sclerosis etc. have good effect, can also detoxify, toxin expelling, prevent and treat hepatopathy, protection liver, and can thyroid function be regulated, participate in the synthesis such as amino acid, because China 72% area lacks selenium, so most of crowd is in scarce selenium state, in human diet, flavouring is absolutely necessary, so adding selenium in flavouring is the best mode mending selenium.
summary of the invention
The object of the present invention is to provide the preparation method of the rich selenium fish sauce of a kind of local flavor.
The technical solution used in the present invention is, the preparation method of the rich selenium fish sauce of a kind of local flavor, get a mao fish 80-100 part, mushroom 13-15 part, garlic 8-10 part, chrysanthemum 12-15 part, concentration is 4-6% salt solution 3000-4000 part, after hair fish, mushroom, garlic, chrysanthemum are cleaned, mix with salt solution and put into the medium and small fiery boiling 30-32 minute of pot, after being down to normal temperature, be 12x10 with wavelength
6μm-12.4x10
6μm, power is 320-360W infrared microwave radiation 4-6 minute, after being down to normal temperature, is 12x10 with wavelength
6μm-12.4x10
6μm, power is 420-450W infrared microwave radiation 5-8 minute, after being down to normal temperature, is 12x10 with wavelength
6μm-12.4x10
6μm, power is 550-580W infrared microwave radiation 2-3 minute, after being down to normal temperature, is 12x10 with wavelength
6μm-12.4x10
6μm, power is 850-900W infrared microwave radiation 5-7 minute, crosses 10-30 ten thousand molecular weight membrane filtration after being cooled to normal temperature.
By adding mushroom, garlic, this several rich selenium food of chrysanthemum in sweat of the present invention, Se content in fish sauce can not only be improved, effectively can also improve Flavor of Fish Sauce, can significantly improve the delicate flavour of fish sauce, containing selenium 3.8-4ug in obtained every 10ml fish sauce, content is reasonable, selenosis can not be caused, absorptivity is high, can reach 94.8%, can improve the daily Se content of ingesting of the mankind.
Detailed description of the invention
The preparation method of the rich selenium fish sauce of a kind of local flavor, get mao fish 90 parts, 14 parts, mushroom, 9 parts, garlic, 13 parts, chrysanthemum, concentration is 5% salt solution 3500 parts, after hair fish, mushroom, garlic, chrysanthemum are cleaned, mix with salt solution and put into the medium and small fiery boiling of pot 31 minutes, after being down to normal temperature, be 12.2x10 with wavelength
6μm, power is 340W infrared microwave radiation 5 minutes, after being down to normal temperature, is 12.3x10 with wavelength
6μm, power is 430W infrared microwave radiation 7 minutes, after being down to normal temperature, is 12.3x10 with wavelength
6μm, power is 560W infrared microwave radiation 2.5 minutes, after being down to normal temperature, is 12.3x10 with wavelength
6μm, power is 880W infrared microwave radiation 6 minutes, crosses 200,000 molecular weight membrane filtrations after being cooled to normal temperature.
Claims (3)
1. the preparation method of the rich selenium fish sauce of local flavor, it is characterized in that, get a mao fish 80-100 part by weight, mushroom 13-15 part, garlic 8-10 part, chrysanthemum 12-15 part, concentration is 4-6% salt solution 3000-4000 part, after hair fish, mushroom, garlic, chrysanthemum are cleaned, mix with salt solution and put into the medium and small fiery boiling 30-32 minute of pot, after being down to normal temperature, be 12x10 with wavelength
6μm-12.4x10
6μm, power is 320-360W infrared microwave radiation 4-6 minute, after being down to normal temperature, is 12x10 with wavelength
6μm-12.4x10
6μm, power is 420-450W infrared microwave radiation 5-8 minute, after being down to normal temperature, is 12x10 with wavelength
6μm-12.4x10
6μm, power is 550-580W infrared microwave radiation 2-3 minute, after being down to normal temperature, is 12x10 with wavelength
6μm-12.4x10
6μm, power is 850-900W infrared microwave radiation 5-7 minute, crosses 10-30 ten thousand molecular weight membrane filtration after being cooled to normal temperature.
2. the preparation method of the rich selenium fish sauce of a kind of local flavor according to claim 1, it is characterized in that, get mao fish 80 parts by weight, 13 parts, mushroom, 8 parts, garlic, 12 parts, chrysanthemum, concentration is 4% salt solution 3000 parts, after hair fish, mushroom, garlic, chrysanthemum are cleaned, mix with salt solution and put into the medium and small fiery boiling of pot 30 minutes, after being down to normal temperature, be 12x10 with wavelength
6μm, power is 320W infrared microwave radiation 4 minutes, after being down to normal temperature, is 12x10 with wavelength
6μm, power is 420W infrared microwave radiation 5 minutes, after being down to normal temperature, is 12x10 with wavelength
6μm, power is 550W infrared microwave radiation 2 minutes, after being down to normal temperature, is 12x10 with wavelength
6μm, power is 850W infrared microwave radiation 5 minutes, crosses 100,000 molecular weight membrane filtrations after being cooled to normal temperature.
3. the preparation method of the rich selenium fish sauce of a kind of local flavor according to claim 1, it is characterized in that, get mao fish 100 parts by weight, 15 parts, mushroom, 10 parts, garlic, 15 parts, chrysanthemum, concentration is 6% salt solution 4000 parts, after hair fish, mushroom, garlic, chrysanthemum are cleaned, mix with salt solution and put into the medium and small fiery boiling of pot 32 minutes, after being down to normal temperature, be 12.4x10 with wavelength
6μm, power is 360W infrared microwave radiation 6 minutes, after being down to normal temperature, is 12.4x10 with wavelength
6μm, power is 450W infrared microwave radiation 8 minutes, after being down to normal temperature, uses wavelength 12.4x10
6μm, power is 580W infrared microwave radiation 3 minutes, after being down to normal temperature, is 12.4x10 with wavelength
6μm, power is 900W infrared microwave radiation 7 minutes, crosses 300,000 molecular weight membrane filtrations after being cooled to normal temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510820252.3A CN105475962A (en) | 2015-11-24 | 2015-11-24 | Making method for selenium-rich flavor fish sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510820252.3A CN105475962A (en) | 2015-11-24 | 2015-11-24 | Making method for selenium-rich flavor fish sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105475962A true CN105475962A (en) | 2016-04-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510820252.3A Pending CN105475962A (en) | 2015-11-24 | 2015-11-24 | Making method for selenium-rich flavor fish sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105475962A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262661A (en) * | 2016-08-24 | 2017-01-04 | 杨炳煌 | A kind of fish juice flavouring agent and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318811A (en) * | 2011-06-03 | 2012-01-18 | 中国海洋大学 | Production method of low-salt fish gravy being quickly brewed by utilizing tilapia leftovers |
-
2015
- 2015-11-24 CN CN201510820252.3A patent/CN105475962A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318811A (en) * | 2011-06-03 | 2012-01-18 | 中国海洋大学 | Production method of low-salt fish gravy being quickly brewed by utilizing tilapia leftovers |
Non-Patent Citations (2)
| Title |
|---|
| 潘小梅 主编: "《坐月子这样吃最好》", 31 May 2013, 中国中医药出版社 * |
| 邹礼根 等编著: "《农产品加工副产物综合利用技术》", 31 March 2013, 浙江大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262661A (en) * | 2016-08-24 | 2017-01-04 | 杨炳煌 | A kind of fish juice flavouring agent and preparation method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160413 |
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| RJ01 | Rejection of invention patent application after publication |