CN105533645A - Fermented flos hibisci shii-take fish sauce and preparation method thereof - Google Patents
Fermented flos hibisci shii-take fish sauce and preparation method thereof Download PDFInfo
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Classifications
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- 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
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- Seasonings (AREA)
Abstract
The present invention discloses a fermented flos hibisci shii-take fish sauce and a preparation method thereof. The preparation method is as follows: minced fish, minced meat, shii-take paste slurry, etc. are mixed, the mixture is subjected to seasoning and fermentation, then the fermented materials are mixed with flos hibisci slurry paste and other ingredients, and the mixture is subjected to a specific boiling and blending process to be blended and boiled into the fermented flos hibisci shii-take fish sauce. The obtained product is free of fishy taste, fragrant and mellow in taste, rich in nutrition, oily but not greasy, etc. The fermented flos hibisci shii-take fish sauce makes full use of edible plant and flower resources, conducts a reasonable match of animal and vegetable raw materials, is scientific in brewing process and simple and convenient in operation, and can achieve a modern plant industrial production. The products can enrich the catering life of a majority of consumers, and can be eaten together with meals, and used to blend noodles and smear cakes.
Description
Technical field
The present invention relates to a kind of fermented type shrub althea flower champignon-fish paste and preparation method thereof, belong to agricultural product intensive processing technical field.
Background technology
Along with improving constantly of people's living standard, the nutrition and health care of people is realized also in continuous reinforcement, so the quality of people to food has had higher requirement.In recent years, be that the edible fungi of being rich in nutrition of representative has come into the visual field of people gradually with mushroom, moved towards the dining table of the numerous common people.Accordingly, on food industry is produced be that all kinds of deep-processed foods of primary raw material also emerge in an endless stream with mushroom.For pork paste with mushroom, there are mushroom pork sauce, beef paste with mushroom, mushroom fish meat paste, mushroom donkey meat paste etc. in commercially available prod now, but mostly the exploration of people in production technology innovation is to rest in the collocation of mushroom and all kinds of meat, the mouthfeel of food, local flavor, quality and nutritive value is made to have had significant limitation, so the present invention is on the basis of current product, through processing technology, add edible flower to make, formula is fastidious, the product oil colours formed is golden yellow, sauce body is delicate, and unique flavor, fresh perfume (or spice) is good to eat.
Compare through many-side, the present invention chooses meat, fish and mushroom and arranges in pairs or groups in the selection of main food materials.Because compared with livestock meat, oppress and there is high protein, low fat in nutritional labeling, be rich in the advantage of multivitamin and mineral matter.In the flesh of fish, essential amino acid composition needs close with human body, is easy to digested, and the aliphatic acid in the flesh of fish mostly is unrighted acid, and it has the effect of reducing blood lipid, angiocardiopathy preventing.In addition, oppress with its meat fine and smooth, the feature of good mouthfeel, favors by consumers in general deeply.
Through investigation, what meat pulp now adopted mostly is traditional processing method---meat gruel is directly put into deep fat and add various auxiliary material, frying forms.Distinctive feature of the present invention is, in conjunction with modern fermentation technique, ferments rotten for fish in the preparatory stage with meat gruel.By fermentation, the protein transduction in meat becomes amino acid, and human body is is more easily digested and assimilated, and makes the wine flavour infiltrating nature sweet-smelling in mixing fish meat emulsion, eliminates the fishlike smell of minced fish, greatly can improve the local flavor of goods.What particularly the present invention adopted is seldom is applied to the fermented mixture of the fish of production, meat gruel and mushroom slurry mud, so give sauce body natural fresh perfume (or spice) especially.
Through verification, shrub althea flower is colored with pumpkin, lily is the same, is a kind of edible flower with medical value.The mouthfeel of food is clear and melodious smooth, has clearing heat and cooling blood, effect of toxin-expelling and face nourishing.Edible shrub althea flower is just on the books in " Book of Songs ", and its medical value also can be inquired about in the pharmacopeia such as Compendium of Material Medica.Development about rose of Sharon jasmine tea in China and foreign countries' patent is also of common occurrence, so added in sauce edible, not only improves mouthfeel, and can play the effect of health care.
Summary of the invention
The object of this invention is to provide a kind of fermented type shrub althea flower champignon-fish paste and preparation method thereof.These goods not only have the characteristic of mushroom fish meat paste, and have the sweet-smelling of fermentation concurrently, the soapy feeling of petal, and solid content is many, and fresh perfume (or spice) is good to eat, nutritious, are instant seasoning sauce rare on numerous common people's dining table.
The inventive method realizes by following technical scheme:
A kind of fermented type shrub althea flower champignon-fish paste, comprises following material prescription:
Main components in percentage by weight by mass percentage, fish gruel 6.1% ~ 9.5%, minced pork 4.5% ~ 9.5%, mushroom 13.2% ~ 19.0%, shrub althea flower 12.4% ~ 18.5%, vegetable oil 4.4% ~ 5.6%, soy sauce 1.8% ~ 2.1%, mature vinegar 0.67% ~ 0.76%, cooking wine 0.3% ~ 0.5%, white sugar 0.6% ~ 0.8%, salt 1.3% ~ 1.6%, converted starch 2.2% ~ 2.8%, fermented soya bean 1.3% ~ 2.0%, spice mix 0.65% ~ 0.95%, rod chilli juice 0.67% ~ 0.78%, water 39.0% ~ 45.0%;
Spice mix composition proportion by mass percentage, star aniseed powder 21% ~ 27%, zanthoxylum powder 18% ~ 22%, ginger powder 16% ~ 20%, garlic powder 13% ~ 17%, chili oil 18% ~ 25%, meat essence 3.0% ~ 4.5%;
Mixed bacteria is saccharomycete and the lactic acid bacteria of 1: 2 ~ 2: 1 mixing in mass ratio, its gross weight account for fish, meat gruel and mushroom slurry mud mixture quality 0.3% ~ 0.5%.
The preparation method of above-mentioned fermented mushroom shrub althea flower alec, comprises the steps:
(1) formula materials prepares:
Main components in percentage by weight by mass percentage, fish gruel 6.1% ~ 9.5%, minced pork 4.5% ~ 9.5%, mushroom 13.2% ~ 19.0%, shrub althea flower 12.4% ~ 18.5%, vegetable oil 4.4% ~ 5.6%, soy sauce 1.8% ~ 2.1%, mature vinegar 0.67% ~ 0.76%, cooking wine 0.3% ~ 0.5%, white sugar 0.6% ~ 0.8%, salt 1.3% ~ 1.6%, converted starch 2.2% ~ 2.8%, fermented soya bean 1.3% ~ 2.0%, spice mix 0.65% ~ 0.95%, green pepper juice 0.67% ~ 0.78%, water 39.0% ~ 45.0%;
Spice mix composition proportion by mass percentage, star aniseed powder 21% ~ 27%, zanthoxylum powder 18% ~ 22%, ginger powder 16% ~ 20%, garlic powder 13% ~ 17%, chili oil 18% ~ 25%, meat essence 3.0% ~ 4.5%, wherein all spices are handled well through operations such as cleaning, oven dry, grindings;
It is 1: 3 saccharomycete mixed and lactic acid bacteria in mass ratio that bacterial classification is selected with proportioning mixed bacteria, its gross weight account for that fish, meat gruel and mushroom starch mud mixture quality 0.3% ~ 0.5%;
(2) rotten, the pork process of fish: get fish gruel and be placed in salt solution (mass fraction preferably 5%) or circulating water thaws in airtight package; Select pork that is fertile, thin ratio 3: 7, suitably drain after cleaning, rub into meat gruel with meat grinder;
(3) mushroom process: select fresh and without the mushroom of disease and pest, remove root foreign material, clean, drop to micro-dry after, smash to one-tenth sauce shape with tissue mashing machine, obtain mushroom mud;
(4) shrub althea flower process: select the fresh shrub althea flower without disease and pest (the flowers are in blossom, and a large colour purity is better), remove the flower base of a fruit, clean, the shrub althea flower of 1/2 ~ 3/4 is broken into sauce shape with tissue mashing machine, remaining 1/4 ~ 1/2 shrub althea flower cutter is chopped into fragment (being advisable slightly there to be the fragment shape of tiny blades), mixes and obtains shrub althea flower mud;
(5) auxiliary material process: add 1/6 ~ 1/4 water (in above-mentioned formula, the gross mass of water is Calculation Basis) in step (1) described formula and 1/2 cooking wine (in above-mentioned formula, the gross mass of cooking wine is Calculation Basis) in star aniseed powder, zanthoxylum powder, Jiang Fen, garlic powder, chili oil, after stirring, obtained spice liquid;
Fermented soya bean are milled to pureed, after stirring with 1/3 ~ 4/5 white sugar (with the gross mass of white sugar in above-mentioned formula for Calculation Basis) in converted starch, step (1) described formula and 1/2 ~ 2/3 salt (with the gross mass of salt in above-mentioned formula for Calculation Basis), 1/4 ~ 1/2 water (with the gross mass of water in above-mentioned formula for Calculation Basis), obtained mixed liquor;
(6) mix, inoculation fermentation: get fish gruel, minced pork and mushroom slurry mud mix, step (1) described formula 1/2 cooking wine (with the gross mass of above-mentioned formula cooking wine for Calculation Basis) is added successively after putting into enamel pot, 1/10 ~ 1/3 white sugar (with the gross mass of white sugar in above-mentioned formula for Calculation Basis) and 1/6 ~ 1/4 salt (with the gross mass of salt in above-mentioned formula for Calculation Basis), mix thoroughly, then, add mixed bacteria to mix thoroughly, container is covered with gauze, after 32 ~ 36 DEG C of bottom fermentation 3 ~ 4h, add 1/3 ~ 1/2 water in step (1) described formula (with the gross mass of water in above-mentioned formula for Calculation Basis) to dilute, mix thoroughly, meat gruel can be selected again to rub according to the structural state of meat, fine grinding, the mushroom fish meat emulsion that must ferment,
(7) the stir-frying of sauce, infusion: add vegetable oil in hot pot, burn heat to 160 ~ 180 DEG C, then add the above-mentioned mushroom fish meat emulsion fermented, stir-fry 1 ~ 2min fast, adds spice liquid, and 95 ~ 100 DEG C of infusion 50 ~ 70min are used in big fire instead after boiling;
Then add step (5) gained mixed liquor, after stirring evenly, boil 10min; Add the shrub althea flower mud in step (4), can take the dish out of the pot after boiling;
In infusion process, however time turn over and boil, avoid sticky end, be burned;
(8) filling: container filling is through high-temp steam sterilizing process, and the sauce taken the dish out of the pot in gnotobasis carries out filling while hot;
(9) exhaust sealing: seal after filling good meat pulp being vacuumized process, its central temperature need control more than 80 DEG C, and vacuum 0.04 ~ 0.053Mpa(is as the criterion not extract oil out);
(10) sterilization cooling: by the jam product sterilization 30min at the temperature of 115 DEG C after sealing, then back-pressure is cooled to 38 ~ 40 DEG C, cool to room temperature is continued after going out retort, then, stored at 0 ~ 4 DEG C of storeroom by cooled jam product, leave standstill more than heat treatment 12h, storage period will be moved as far as possible less, object prevents sauce body from causing product stability to decline because of mechanical oscillation, just can move after sauce body is shaped.
Further, in step (7), also comprise adding of monoglyceride or sucrose ester, described monoglyceride or sucrose ester add after step (5) gained mixed liquor adds, and the addition of described monoglyceride or sucrose ester is 0.1 ~ 0.2% of mushroom fish meat emulsion gross mass.
Further, in step (8), described fillingly also comprise oil immersion, be cooled to the deep fat of 80 ~ 90 DEG C after being namely heated to 200 DEG C, the consumption of described deep fat is 7 ~ 9g/100g.
Beneficial effect of the present invention is:
The present invention takes full advantage of food materials resource, carries out reasonably combined, can realize modern factories industrialization and produce.Products obtained therefrom not only has the characteristic of mushroom fish meat paste, and has the sweet-smelling of fermentation concurrently, and the soapy feeling of petal, does not have fishlike smell, has the features such as aromatic taste is dense, mouthfeel is smooth, nutritious, oily but not greasy.The present invention takes full advantage of edible plants flower resource, has carried out the reasonably combined of animal-plant material, boils process not only science but also simple to operation, can realize modern factories industrialization and produce.Product of the present invention can enrich the food and drink life of consumers in general, go with rice or bread, noodles served with soy sauce, sesame butter, etc., smear after cake steamed bun edible.
Accompanying drawing explanation
Fig. 1 is the work flow schematic diagram of fermented mushroom shrub althea flower alec of the present invention.
Detailed description of the invention
In the process of carrying out formulating, research staff has carried out experimental exploring to raw material by different ratio, and existing with specific embodiment, the present invention is further elaborated, but the present invention is not limited to this.
Embodiment 1
As shown in Figure 1, concrete steps are as follows for a kind of flow process chart of fermented mushroom shrub althea flower alec:
(1) formula materials prepares:
Main components in percentage by weight by mass percentage, fish gruel 6.98%, minced pork 6.98%, mushroom 14.96%, shrub althea flower 14.96%, vegetable oil 5.49%, soy sauce 2.00%, mature vinegar 0.75%, cooking wine 0.35%, white sugar 0.65%, salt 1.50%, converted starch 2.49%, fermented soya bean 1.5%, spice mix 0.75%, green pepper juice 0.75%, water 39.89%;
Spice mix composition proportion by mass percentage, star aniseed powder 26.67%, zanthoxylum powder 20.00%, ginger powder 16.67%, garlic powder 13.33%, chili oil 20.00%, essence 3.33%;
Bacterial classification is selected to be the saccharomycete that mixes by the mass ratio of 1:2 and lactic acid bacteria with proportioning mixed bacteria, its gross weight account for that fish, meat gruel and mushroom starch mud mixture quality 0.34%;
(2) rotten, the pork process of fish: get fish gruel be placed in airtight package 5% salt solution or circulating water thaw.Select pork that is fertile, thin ratio 3: 7, suitably drain after cleaning, rub into meat gruel with meat grinder.
(3) mushroom process: select fresh and without the mushroom of disease and pest, remove root foreign material, clean, drop to micro-dry after, smash to one-tenth sauce shape with tissue mashing machine, obtain mushroom mud;
(4) shrub althea flower process: choose fresh without disease and pest and the flowers are in blossom that a shrub althea flower for large colour purity is good, remove the flower base of a fruit, clean, after drop to micro-doing, the shrub althea flower tissue mashing machine of getting 2/3 is broken into sauce shape, remaining 1/3 shrub althea flower cutter chops to slightly having tiny blades, mixes and obtains shrub althea flower mud;
(5) auxiliary material process: add after 1/5 water and 1/2 cooking wine mix in step (1) described formula in star aniseed powder, zanthoxylum powder, Jiang Fen, garlic powder, chili oil, obtained spice liquid;
Fermented soya bean are milled to pureed, after mixing with 7/13 white sugar in converted starch, step (1) described formula and 2/3 salt and 2/5 water, and obtained mixed liquor;
(6) mixing, inoculation fermentation: get fish gruel, minced pork and mushroom slurry mud and mix, add step (1) described formula 1/2 cooking wine, 3/13 white sugar and 1/6 salt after putting into enamel pot successively to mix thoroughly, inoculation, filling mouth is covered with gauze, after 36 DEG C of fermentation 3.5h, add 2/5 water in step (1) described formula and dilute, mix thoroughly, meat gruel can be selected again to carry out rubbing, refining according to the structural state of meat, the mushroom fish meat emulsion that must ferment;
(7) the stir-frying of sauce, infusion: add vegetable oil in hot pot, burn heat to 160 DEG C, then add the above-mentioned mushroom fish meat emulsion fermented, stir-fry 2min fast, adds spice liquid, and 97 DEG C of infusion 60min are used in big fire instead after boiling;
Then add the mixed liquor of the white sugar in step (5), fermented soya bean mud, converted starch etc. successively, add the monoglyceride of mushroom fish meat emulsion gross mass 0.1%, after stirring evenly, boil 10min; Add the shrub althea flower mud in step (4), boil after mixing thoroughly and can take the dish out of the pot;
In infusion process, however time turn over and boil, avoid sticky end, be burned;
(8) filling: container filling is through high-temp steam sterilizing process, and the sauce taken the dish out of the pot in gnotobasis carries out filling while hot; This jam product adopts oil immersed type, so be cooled to the deep fat (7g/100g) of 80 DEG C after taking finally to be heated to 200 DEG C;
(9) exhaust sealing: seal after filling good meat pulp being vacuumized process, its central temperature need control more than 80 DEG C, and vacuum 0.045Mpa(is as the criterion not extract oil out);
(10) sterilization cooling: by the jam product sterilization 30min at the temperature of 115 DEG C after sealing, then back-pressure is cooled to 38 ~ 40 DEG C, cool to room temperature is continued after going out retort, then, stored at 0 ~ 4 DEG C of storeroom by cooled jam product, leave standstill after heat treatment 14h, storage period will be moved as far as possible less, object prevents sauce body from causing product stability to decline because of mechanical oscillation, just can move after sauce body is shaped.
Embodiment 2
As shown in Figure 1, concrete steps are as follows for a kind of flow process chart of fermented type shrub althea flower champignon-fish paste:
(1) formula materials prepares:
Main components in percentage by weight by mass percentage, fish gruel 6.34%, minced pork 6.34%, mushroom 13.59%, shrub althea flower 18.12%, vegetable oil 4.98%, soy sauce 1.81%, mature vinegar 0.68%, cooking wine 0.32%, white sugar 0.63%, salt 1.36%, converted starch 2.27%, fermented soya bean 1.36%, spice mix 0.68%, green pepper juice 0.72%, water 40.80%;
Spice mix composition proportion by mass percentage, star aniseed powder 26.67%, zanthoxylum powder 20.00%, ginger powder 16.67%, garlic powder 13.33%, chili oil 20.00%, essence 3.33%;
Bacterial classification is selected to be the saccharomycete that mixes by the mass ratio of 2:3 and lactic acid bacteria with proportioning mixed bacteria, its gross weight account for that fish, meat gruel and mushroom starch mud mixture quality 0.40%.
(2) rotten, the pork process of fish: get fish gruel be placed in airtight package 5% salt solution or circulating water thaw.Select pork that is fertile, thin ratio 3: 7, suitably drain after cleaning, rub into meat gruel with meat grinder.
(3) mushroom process: select fresh and without the mushroom of disease and pest, remove root foreign material, clean, drop to micro-dry after, get mushroom tissue mashing machine and smash to one-tenth sauce shape, obtain mushroom mud;
(4) shrub althea flower process: choose fresh without disease and pest and the flowers are in blossom that a shrub althea flower for large colour purity is good, remove the flower base of a fruit, clean, after drop to micro-doing, the shrub althea flower tissue mashing machine of getting 1/2 is broken into sauce shape, remaining 1/2 shrub althea flower cutter chops to slightly having tiny blades, mixes and obtains shrub althea flower mud;
(5) auxiliary material process: add 1/3 water and 1/2 cooking wine in step (1) described formula in star aniseed powder, zanthoxylum powder, Jiang Fen, garlic powder, chili oil, after mixing, obtained spice liquid;
Fermented soya bean are milled to pureed, with 3/7 white sugar in converted starch, step (1) described formula and 3/5 salt and 1/3 water, after mixing, and obtained mixed liquor;
(6) mixing, inoculation fermentation: get fish gruel, minced pork and mushroom slurry mud and mix, step (1) described formula 1/2 cooking wine, 2/7 white sugar and 1/5 salt is added successively after putting into enamel pot, inoculation, mix thoroughly, cover filling mouth with gauze, after 32 DEG C of bottom fermentation 4h, add 1/3 water in step (1) described formula and dilute, meat gruel can be selected again to carry out rubbing, refining according to the structural state of meat, the mushroom fish meat emulsion that must ferment;
(7) the stir-frying of sauce, infusion: add vegetable oil in hot pot, burn heat to 170 DEG C, then add the above-mentioned mushroom fish meat emulsion fermented, stir-fry 1.5min fast, adds spice liquid, and 98 DEG C of infusion 55min are used in big fire instead after boiling;
Add the mixed liquor of the white sugar, soy meal, converted starch etc. in step (5) successively, add the sucrose ester of mushroom fish meat emulsion gross mass 0.1%; After stirring evenly, boil 10min; Add the shrub althea flower mud in step (4), boil after mixing thoroughly and can take the dish out of the pot;
(8) filling: container filling is through high-temp steam sterilizing process, and the sauce taken the dish out of the pot in gnotobasis carries out filling while hot; This jam product adopts oil immersed type, so be cooled to the deep fat (8g/100g) of 80 DEG C after taking finally to be heated to 200 DEG C;
(9) exhaust sealing: seal after filling good meat pulp being vacuumized process, its central temperature need control more than 80 DEG C, and vacuum 0.043Mpa(is as the criterion not extract oil out);
(10) sterilization cooling: by the jam product sterilization 30min at the temperature of 115 DEG C after sealing, then back-pressure is cooled to 38 ~ 40 DEG C, cool to room temperature is continued after going out retort, then, stored at 0 ~ 4 DEG C of storeroom by cooled jam product, leave standstill after heat treatment 13h, storage period will be moved as far as possible less, object prevents sauce body from causing product stability to decline because of mechanical oscillation, just can move after sauce body is shaped.
Embodiment 3
As shown in Figure 1, concrete steps are as follows for a kind of flow process chart of fermented type shrub althea flower champignon-fish paste:
(1) formula materials prepares:
Main components in percentage by weight by mass percentage, fish gruel 6.49%, minced pork 6.49%, mushroom 18.54%, shrub althea flower 13.90%, vegetable oil 5.10%, soy sauce 1.85%, mature vinegar 0.70%, cooking wine 0.37%, white sugar 0.70%, salt 1.39%, fermented soya bean 2.32%, soy meal 1.39%, spice mix 0.70%, green pepper juice 0.70%, water 39.36%;
Spice mix composition proportion by mass percentage, star aniseed powder 21.33%, zanthoxylum powder 18.67%, ginger powder 20%, garlic powder 16.67%, chili oil 20%, essence 3.33%;
Bacterial classification is selected to be the saccharomycete that mixes by the mass ratio of 1:1 and lactic acid bacteria with proportioning mixed bacteria, its gross weight account for that fish, meat gruel and mushroom starch mud mixture quality 0.50%;
(2) rotten, the pork process of fish: get fish gruel be placed in airtight package 5% salt solution or circulating water thaw.Select pork that is fertile, thin ratio 3: 7, suitably drain after cleaning, rub into meat gruel with meat grinder.
(3) mushroom process: select fresh and without the mushroom of disease and pest, remove root foreign material, clean, drop to micro-dry after, get mushroom tissue mashing machine and smash to one-tenth sauce shape, obtain mushroom mud;
(4) shrub althea flower process: choose fresh without disease and pest and the flowers are in blossom that a shrub althea flower for large colour purity is good, remove the flower base of a fruit, clean, after drop to micro-doing, the shrub althea flower tissue mashing machine of getting 1/2 is broken into sauce shape, remaining 1/2 shrub althea flower cutter chops to slightly having tiny blades, mixes and obtains shrub althea flower mud;
(5) auxiliary material process: add 1/5 water and 1/2 cooking wine in step (1) described formula in star aniseed powder, zanthoxylum powder, Jiang Fen, garlic powder, chili oil, after mixing, obtained spice liquid;
Fermented soya bean are milled to pureed, with 3/5 white sugar in converted starch, step (1) described formula and 2/3 salt and 2/5 water, after mixing, and obtained mixed liquor;
(6) mixing, inoculation fermentation: get fish gruel, minced pork and mushroom slurry mud and mix, step (1) described formula 1/2 cooking wine, 1/5 white sugar and 1/6 salt is added successively after putting into enamel pot, inoculation, mix thoroughly, cover filling mouth with gauze, after 35 DEG C of bottom fermentation 3.2h, add 2/5 water in step (1) described formula and dilute, meat gruel can be selected again to carry out rubbing, refining according to the structural state of meat, the mushroom fish meat emulsion that must ferment;
(7) the stir-frying of sauce, infusion: add vegetable oil in hot pot, burn heat to 180 DEG C, then add the above-mentioned mushroom fish meat emulsion fermented, stir-fry 1min fast, adds spice liquid, and 100 DEG C of infusion 50min are used in big fire instead after boiling;
Add the mixed liquor of the white sugar, soy meal, converted starch etc. in step (5) successively, add the monoglyceride of mushroom fish meat emulsion gross mass 0.05% and the sucrose ester of 0.05%, after stirring evenly, boil 10min; Add the shrub althea flower mud in step (4), boil after mixing thoroughly and can take the dish out of the pot;
In cooking process, however time turn over and boil, avoid sticky end, be burned;
(8) filling: container filling is through high-temp steam sterilizing process, and the sauce taken the dish out of the pot in gnotobasis carries out filling while hot; This jam product adopts oil immersed type, so be cooled to the deep fat (9g/100g) of 80 DEG C after taking finally to be heated to 200 DEG C;
(9) exhaust sealing: seal after filling good meat pulp being vacuumized process, its central temperature need control more than 80 DEG C, and vacuum 0.053Mpa(is as the criterion not extract oil out);
(10) sterilization cooling: by the jam product sterilization 30min at the temperature of 115 DEG C after sealing, then back-pressure is cooled to 38 ~ 40 DEG C, cool to room temperature is continued after going out retort, then, stored at 0 ~ 4 DEG C of storeroom by cooled jam product, leave standstill after heat treatment 12h, storage period will be moved as far as possible less, object prevents sauce body from causing product stability to decline because of mechanical oscillation, just can move after sauce body is shaped.
Embodiment 4
As shown in Figure 1, concrete steps are as follows for a kind of flow process chart of fermented type shrub althea flower champignon-fish paste:
(1) formula materials prepares:
Main components in percentage by weight by mass percentage, fish gruel 9.32%, minced pork 4.66%, mushroom 13.99%, shrub althea flower 13.99%, vegetable oil 5.13%, soy sauce 1.86%, mature vinegar 0.75%, cooking wine 0.47%, white sugar 0.70%, salt 1.59%, converted starch 2.33%, fermented soya bean 1.63%, spice mix 0.93%, green pepper juice 0.70%, water 41.95%;
Spice mix composition proportion by mass percentage, star aniseed powder 25%, zanthoxylum powder 20%, ginger powder 16%, garlic powder 15%, chili oil 20%, essence 4%;
Bacterial classification is selected to be the saccharomycete that mixes by the mass ratio of 3:2 and lactic acid bacteria with proportioning mixed bacteria, its gross weight account for that fish, meat gruel and mushroom starch mud mixture quality 0.45%.
(2) rotten, the pork process of fish: get fish gruel be placed in airtight package 5% salt solution or circulating water thaw.Select pork that is fertile, thin ratio 3: 7, suitably drain after cleaning, rub into meat gruel with meat grinder.
(3) mushroom process: select fresh and without the mushroom of disease and pest, remove root foreign material, clean, drop to micro-dry after, get mushroom tissue mashing machine and smash to one-tenth sauce shape, obtain mushroom mud;
(4) shrub althea flower process: choose fresh without disease and pest and the flowers are in blossom that a shrub althea flower for large colour purity is good, remove the flower base of a fruit, clean, after drop to micro-doing, the shrub althea flower tissue mashing machine of getting 1/2 is broken into sauce shape, remaining 1/2 shrub althea flower cutter chops to slightly having tiny blades, mixes and obtains shrub althea flower mud;
(5) auxiliary material process: add 1/3 water and 1/2 cooking wine in step (1) described formula in star aniseed powder, zanthoxylum powder, Jiang Fen, garlic powder, chili oil, after mixing, obtained spice liquid;
Fermented soya bean are milled to pureed, with 7/15 white sugar in converted starch, step (1) described formula and 11/16 salt and 1/3 water, after mixing, and obtained mixed liquor;
(6) mixing, inoculation fermentation: get fish gruel, minced pork and mushroom slurry mud and mix, step (1) described formula 1/2 cooking wine, 4/15 white sugar and 3/17 salt is added successively after putting into enamel pot, mix thoroughly, filling mouth is covered with gauze, after 36 DEG C of bottom fermentation 3h, add 1/3 water in step (1) described formula to dilute, meat gruel can be selected again to carry out rubbing, refining according to the structural state of meat, the mushroom fish meat emulsion that must ferment;
(7) the stir-frying of sauce, infusion: add vegetable oil in hot pot, burn heat to 175 DEG C, then add the mushroom fish meat emulsion fermented, stir-fry 1min fast, adds spice liquid, and 97 DEG C of infusion 55min are used in big fire instead after boiling;
Add the mixed liquor of the white sugar, soy meal, converted starch etc. in step (5) successively, add the monoglyceride of mushroom fish meat emulsion gross mass 0.02% and the sucrose ester of 0.08%, after stirring evenly, boil about 10min; Add the shrub althea flower mud in step (4), boil after mixing thoroughly and can take the dish out of the pot;
In cooking process, however time turn over and boil, avoid sticky end, be burned;
(8) filling: container filling is through high-temp steam sterilizing process, and the sauce taken the dish out of the pot in gnotobasis carries out filling while hot; This jam product adopts oil immersed type, so be cooled to the deep fat (8.5g/100g) of 85 DEG C after taking finally to be heated to 200 DEG C;
(9) exhaust sealing: seal after filling good meat pulp being vacuumized process, its central temperature need control more than 80 DEG C, and vacuum 0.040Mpa(is as the criterion not extract oil out);
(10) sterilization cooling: by the jam product sterilization 30min at the temperature of 115 DEG C after sealing, then back-pressure is cooled to 38 ~ 40 DEG C, cool to room temperature is continued after going out retort, then, stored at 0 ~ 4 DEG C of storeroom by cooled jam product, leave standstill after heat treatment 13h, storage period will be moved as far as possible less, object prevents sauce body from causing product stability to decline because of mechanical oscillation, just can move after sauce body is shaped.
Embodiment 5
As shown in Figure 1, concrete steps are as follows for a kind of flow process chart of fermented type shrub althea flower champignon-fish paste:
(1) formula materials prepares:
Main components in percentage by weight by mass percentage, fish gruel 6.84%, minced pork 9.13%, mushroom 13.69%, shrub althea flower 13.69%, vegetable oil 4.56%, soy sauce 2.05%, mature vinegar 0.68%, cooking wine 0.37%, white sugar 0.68%, salt 1.60%, converted starch 2.74%, fermented soya bean 1.37%, spice mix 0.85%, green pepper juice 0.68%, water 41.07%;
Spice mix composition proportion by mass percentage, star aniseed powder 21.51%, zanthoxylum powder 21.51%, ginger powder 16.13%, garlic powder 16.13%, chili oil 21.51%, essence 3.21%;
Bacterial classification is selected to be the saccharomycete that mixes by the mass ratio of 2:1 and lactic acid bacteria with proportioning mixed bacteria, its gross weight account for that fish, meat gruel and mushroom starch mud gross mass 0.30%.
(2) rotten, the pork process of fish: get fish gruel be placed in airtight package 5% salt solution or circulating water thaw.Select pork that is fertile, thin ratio 3: 7, suitably drain after cleaning, rub into meat gruel with meat grinder.
(3) mushroom process: select fresh and without the mushroom of disease and pest, remove root foreign material, clean, drop to micro-dry after, get mushroom tissue mashing machine and smash to one-tenth sauce shape, obtain mushroom mud;
(4) shrub althea flower process: choose fresh without disease and pest and the flowers are in blossom that a shrub althea flower for large colour purity is good, remove the flower base of a fruit, clean, after drop to micro-doing, the shrub althea flower tissue mashing machine of getting 1/2 is broken into sauce shape, remaining 1/2 shrub althea flower cutter chops to slightly having tiny blades, mixes and obtains shrub althea flower mud;
(5) auxiliary material process: add 2/9 water and 1/2 cooking wine in step (1) described formula in star aniseed powder, zanthoxylum powder, Jiang Fen, garlic powder, chili oil, after mixing, obtained spice liquid;
Fermented soya bean are milled to pureed, with 1/3 white sugar in converted starch, step (1) described formula and 4/7 salt and 7/18 water, after mixing, and obtained mixed liquor;
(6) mixing, inoculation fermentation: get fish gruel, minced pork and mushroom slurry mud and mix, step (1) described formula 1/2 cooking wine, 1/3 white sugar and 3/14 salt is added successively after putting into enamel pot, mix thoroughly, filling mouth is covered with gauze, after 36 DEG C of bottom fermentation 4h, add 7/18 water in step (1) described formula to dilute, meat gruel can be selected again to carry out rubbing, refining according to the structural state of meat, the mushroom fish meat emulsion that must ferment;
(7) the stir-frying of sauce, infusion: add vegetable oil in hot pot, burn heat to 165 DEG C, then add the above-mentioned mushroom fish meat emulsion fermented, stir-fry 1min fast, adds spice liquid, and 95 DEG C of infusion 70min are used in big fire instead after boiling;
Add the mixed liquor of the white sugar, soy meal, converted starch etc. in step (5) successively, add the monoglyceride of mushroom fish meat emulsion gross mass 0.03% and the sucrose ester of 0.07%, after stirring evenly, boil about 10min; Add the shrub althea flower mud in step (4), boil after mixing thoroughly and can take the dish out of the pot;
In cooking process, however time turn over and boil, avoid sticky end, be burned;
(8) filling: container filling is through high-temp steam sterilizing process, and the sauce taken the dish out of the pot in gnotobasis carries out filling while hot; This jam product adopts oil immersed type, so be cooled to 87 DEG C of deep fats (about 7.5g/ net weight 100g) after taking finally to be heated to 200 DEG C;
(9) exhaust sealing: seal after filling good meat pulp being vacuumized process, its central temperature need control more than 80 DEG C, and vacuum 0.048Mpa(is as the criterion not extract oil out);
(10) sterilization cooling: by the jam product sterilization 30min at the temperature of 115 DEG C after sealing, then back-pressure is cooled to 38 ~ 40 DEG C, cool to room temperature is continued after going out retort, then, stored at 0 ~ 4 DEG C of storeroom by cooled jam product, leave standstill after heat treatment 18h, storage period will be moved as far as possible less, object prevents sauce body from causing product stability to decline because of mechanical oscillation, just can move after sauce body is shaped.
Embodiment 6
As shown in Figure 1, concrete steps are as follows for a kind of flow process chart of fermented type shrub althea flower champignon-fish paste:
(1) formula materials prepares:
Main components in percentage by weight by mass percentage, fish gruel 7.12%, minced pork 5.48%, mushroom 13.69%, shrub althea flower 13.69%, vegetable oil 5.48%, soy sauce 1.92%, mature vinegar 0.71%, cooking wine 0.38%, white sugar 0.66%, salt 1.37%, converted starch 2.46%, fermented soya bean 1.64%, spice mix 0.80%, green pepper juice 0.77%, water 43.83%;
Spice mix composition proportion by mass percentage, star aniseed powder 23.97%, zanthoxylum powder 20.55%, ginger powder 17.12%, garlic powder 13.70%, chili oil 20.55%, essence 4.11%;
Bacterial classification is selected to be the saccharomycete that mixes by the mass ratio of 3:2 and lactic acid bacteria with proportioning mixed bacteria, its gross weight account for that fish, meat gruel and mushroom starch mud mixture quality 0.46%.
(2) rotten, the pork process of fish: get fish gruel be placed in airtight package 5% salt solution or circulating water thaw.Select pork that is fertile, thin ratio 3: 7, suitably drain after cleaning, rub into meat gruel with meat grinder.
(3) mushroom process: select fresh and without the mushroom of disease and pest, remove root foreign material, clean, drop to micro-dry after, get mushroom tissue mashing machine and smash to one-tenth sauce shape, obtain mushroom mud;
(4) shrub althea flower process: choose fresh without disease and pest and the flowers are in blossom that a shrub althea flower for large colour purity is good, remove the flower base of a fruit, clean, after drop to micro-doing, the shrub althea flower tissue mashing machine of getting 1/2 is broken into sauce shape, remaining 1/2 shrub althea flower cutter chops to slightly having tiny blades, mixes and obtains shrub althea flower mud;
(5) auxiliary material process: add 3/8 water and 1/2 cooking wine in step (1) described formula in star aniseed powder, zanthoxylum powder, Jiang Fen, garlic powder, chili oil, after mixing, obtained spice liquid;
Fermented soya bean are milled to pureed, with 1/2 white sugar in converted starch, step (1) described formula and 3/5 salt and 5/16 water, after mixing, and obtained mixed liquor;
(6) mixing, inoculation fermentation: get fish gruel, minced pork and mushroom slurry mud and mix, step (1) described formula 1/2 cooking wine, 1/4 white sugar and 1/5 salt is added successively after putting into enamel pot, mix thoroughly, filling mouth is covered with gauze, after 36 DEG C of fermentation 3.8h, add 5/16 water in step (1) described formula to dilute, meat gruel can be selected again to carry out rubbing, refining according to the structural state of meat, the mushroom fish meat emulsion that must ferment;
(7) the stir-frying of sauce, infusion: add vegetable oil in hot pot, burn heat to 178 DEG C, then add the above-mentioned mushroom fish meat emulsion fermented, stir-fry 1min fast, adds spice liquid, and 99 DEG C of infusion 50min are used in big fire instead after boiling;
The mixed liquor of white sugar, soy meal, converted starch etc. successively in (5), adds the monoglyceride of mushroom fish meat emulsion gross mass 0.04% and the sucrose ester of 0.06, after stirring evenly, boils about 10min; Add the shrub althea flower mud in step (4), boil after mixing thoroughly and can take the dish out of the pot;
In cooking process, however time turn over and boil, avoid sticky end, be burned;
(8) filling: container filling is through high-temp steam sterilizing process, and the sauce taken the dish out of the pot in gnotobasis carries out filling while hot; This jam product adopts oil immersed type, so be cooled to 86 DEG C of deep fats (about 8g/ net weight 100g) after taking finally to be heated to 200 DEG C;
(9) exhaust sealing: seal after filling good meat pulp being vacuumized process, its central temperature need control more than 80 DEG C, and vacuum 0.051Mpa(is as the criterion not extract oil out);
(10) sterilization cooling: by the jam product sterilization 30min at the temperature of 115 DEG C after sealing, then back-pressure is cooled to 38 ~ 40 DEG C, cool to room temperature is continued after going out retort, then, stored at 0 ~ 4 DEG C of storeroom by cooled jam product, leave standstill after heat treatment 16h, storage period will be moved as far as possible less, object prevents sauce body from causing product stability to decline because of mechanical oscillation, just can move after sauce body is shaped.
Embodiment 7
As shown in Figure 1, concrete steps are as follows for a kind of flow process chart of fermented mushroom shrub althea flower alec:
(1) formula materials prepares:
Main components in percentage by weight by mass percentage, fish gruel 8.97%, minced pork 4.98%, mushroom 14.94%, shrub althea flower 12.45%, vegetable oil 4.98%, soy sauce 1.99%, mature vinegar 0.75%, cooking wine 0.40%, white sugar 0.80%, salt 1.49%, converted starch 2.24%, fermented soya bean 1.99%, spice mix 0.92%, green pepper juice 0.75%, water 42.35%;
Spice mix composition proportion by mass percentage, star aniseed powder 21.62%, zanthoxylum powder 18.92%, ginger powder 17.30%, garlic powder 16.22%, chili oil 21.62%, essence 4.32%;
Bacterial classification is selected to be the saccharomycete that mixes by the mass ratio of 3:2 and lactic acid bacteria with proportioning mixed bacteria, and its gross weight accounts for fish meat emulsion and mushroom starches 0.83% of mud mixture quality.
(2) rotten, the pork process of fish: get fish gruel be placed in airtight package 5% salt solution or circulating water thaw.Select pork that is fertile, thin ratio 3: 7, suitably drain after cleaning, rub into meat gruel with meat grinder.
(3) mushroom process: select fresh and without the mushroom of disease and pest, remove root foreign material, clean, drop to micro-dry after, get mushroom tissue mashing machine and smash to one-tenth sauce shape, obtain mushroom mud;
(4) shrub althea flower process: choose fresh without disease and pest and the flowers are in blossom that a shrub althea flower for large colour purity is good, remove the flower base of a fruit, clean, after drop to micro-doing, the shrub althea flower tissue mashing machine of getting 1/2 is broken into sauce shape, remaining 1/2 shrub althea flower cutter chops to slightly having tiny blades, mixes and obtains shrub althea flower mud;
(5) auxiliary material process: add 5/17 water and 1/2 cooking wine in step (1) described formula in star aniseed powder, zanthoxylum powder, Jiang Fen, garlic powder, chili oil, after mixing, obtained spice liquid;
Fermented soya bean are milled to pureed, with 1/2 white sugar in converted starch, step (1) described formula and 3/5 salt and 6/17 water, after mixing, and obtained mixed liquor;
(6) mixing, inoculation fermentation: get fish gruel, minced pork and mushroom slurry mud and mix, step (1) described formula 1/2 cooking wine, 1/4 white sugar and 1/5 salt is added successively after putting into enamel pot, mix thoroughly, filling mouth is covered with gauze, after 35 DEG C of bottom fermentation 4h, add 6/17 water in step (1) described formula to dilute, meat gruel can be selected again to carry out rubbing, refining according to the structural state of meat, the mushroom fish meat emulsion that must ferment;
(7) the stir-frying of sauce, infusion: add vegetable oil in hot pot, burn heat to 168 DEG C, then add the above-mentioned mushroom fish meat emulsion fermented, stir-fry 1min fast, adds spice liquid, and 96 DEG C of infusion 65min are used in big fire instead after boiling;
Add the mixed liquor of the white sugar, soy meal, converted starch etc. in step (5) successively, add the sucrose ester of mushroom fish meat emulsion gross mass 0.1%, after stirring evenly, boil about 10min; Add the shrub althea flower mud in step (4), boil after mixing thoroughly and can take the dish out of the pot;
In cooking process, however time turn over and boil, avoid sticky end, be burned;
(8) filling: container filling is through high-temp steam sterilizing process, and the sauce taken the dish out of the pot in gnotobasis carries out filling while hot; This jam product adopts oil immersed type, so be cooled to 86 DEG C of deep fats (about 9g/ net weight 100g) after taking finally to be heated to 200 DEG C;
(9) exhaust sealing: seal after filling good meat pulp being vacuumized process, its central temperature need control more than 80 DEG C, and vacuum 0.046Mpa(is as the criterion not extract oil out);
(10) sterilization cooling: by the jam product sterilization 30min at the temperature of 115 DEG C after sealing, then back-pressure is cooled to 38 ~ 40 DEG C, cool to room temperature is continued after going out retort, then, stored at 0 ~ 4 DEG C of storeroom by cooled jam product, leave standstill after heat treatment 15h, storage period will be moved as far as possible less, object prevents sauce body from causing product stability to decline because of mechanical oscillation, just can move after sauce body is shaped.
It should be noted that above-described embodiment is only preferred embodiment of the present invention; be not used for limiting protection scope of the present invention; therefore; to various selections change and the done equivalent replacement of supplementary material proportioning or substitute; kind in fermentation army and fermentation temperature and time, boil the adjustment of the temperature and time etc. of sauce; and even whether add kind and the proportioning of edible oil and added edible oil, etc., all belong to essence of the present invention.
Claims (4)
1. a fermented type shrub althea flower champignon-fish paste, is characterized in that, comprises following material prescription:
Main components in percentage by weight by mass percentage, fish gruel 6.1% ~ 9.5%, minced pork 4.5% ~ 9.5%, mushroom 13.2% ~ 19.0%, shrub althea flower 12.4% ~ 18.5%, vegetable oil 4.4% ~ 5.6%, soy sauce 1.8% ~ 2.1%, mature vinegar 0.67% ~ 0.76%, cooking wine 0.3% ~ 0.5%, white sugar 0.6% ~ 0.8%, salt 1.3% ~ 1.6%, converted starch 2.2% ~ 2.8%, fermented soya bean 1.3% ~ 2.0%, spice mix 0.65% ~ 0.95%, rod chilli juice 0.67% ~ 0.78%, water 39.0% ~ 45.0%;
Spice mix composition proportion by mass percentage, star aniseed powder 21% ~ 27%, zanthoxylum powder 18% ~ 22%, ginger powder 16% ~ 20%, garlic powder 13% ~ 17%, chili oil 18% ~ 25%, meat essence 3.0% ~ 4.5%;
Mixed bacteria is saccharomycete and the lactic acid bacteria of 1: 2 ~ 2: 1 mixing in mass ratio, its gross weight account for fish, meat gruel and mushroom slurry mud mixture quality 0.3% ~ 0.5%.
2. the preparation method of fermented type shrub althea flower champignon-fish paste according to claim 1, is characterized in that, comprise the steps:
(1) formula materials prepares:
Main components in percentage by weight by mass percentage, fish gruel 6.1% ~ 9.5%, minced pork 4.5% ~ 9.5%, mushroom 13.2% ~ 19.0%, shrub althea flower 12.4% ~ 18.5%, vegetable oil 4.4% ~ 5.6%, soy sauce 1.8% ~ 2.1%, mature vinegar 0.67% ~ 0.76%, cooking wine 0.3% ~ 0.5%, white sugar 0.6% ~ 0.8%, salt 1.3% ~ 1.6%, converted starch 2.2% ~ 2.8%, fermented soya bean 1.3% ~ 2.0%, spice mix 0.65% ~ 0.95%, green pepper juice 0.67% ~ 0.78%, water 39.0% ~ 45.0%;
Spice mix composition proportion by mass percentage, star aniseed powder 21% ~ 27%, zanthoxylum powder 18% ~ 22%, ginger powder 16% ~ 20%, garlic powder 13% ~ 17%, chili oil 18% ~ 25%, meat essence 3.0% ~ 4.5%;
It is 1: 2 ~ 2: 1 saccharomycete mixed and lactic acid bacteria in mass ratio that bacterial classification is selected with proportioning mixed bacteria, its gross weight account for that fish, meat gruel and mushroom starch mud mixture quality 0.3% ~ 0.5%;
(2) rotten, the pork process of fish: get fish gruel and be placed in salt solution or circulating water thaws in airtight package; Select pork that is fertile, thin ratio 3: 7, drain after cleaning, rub into meat gruel with meat grinder;
(3) mushroom process: select fresh and without the mushroom of disease and pest, remove root foreign material, clean, drop to micro-dry after, smash to one-tenth sauce shape with tissue mashing machine, obtain mushroom mud;
(4) shrub althea flower process: select the fresh shrub althea flower without disease and pest, remove the flower base of a fruit, clean, the shrub althea flower of 1/2 ~ 3/4 is broken into sauce shape with tissue mashing machine, and remaining 1/4 ~ 1/2 shrub althea flower cutter is chopped into fragment, mixes and obtains shrub althea flower mud;
(5) auxiliary material process: add 1/6 ~ 1/4 water in step (1) described formula and 1/2 cooking wine in star aniseed powder, zanthoxylum powder, Jiang Fen, garlic powder, chili oil, after stirring, obtained spice liquid;
Fermented soya bean are milled to pureed, after stirring with 1/3 ~ 4/5 white sugar in converted starch, step (1) described formula and 1/2 ~ 2/3 salt, 1/4 ~ 1/2 water, and obtained mixed liquor;
(6) mixing, inoculation fermentation: get fish gruel, minced pork and mushroom slurry mud and mix, step (1) described formula 1/2 cooking wine, 1/10 ~ 1/3 white sugar and 1/6 ~ 1/4 salt is added successively after putting into enamel pot, mix thoroughly, then, add mixed bacteria and mix thoroughly, container is covered with gauze, after 32 ~ 36 DEG C of bottom fermentation 3 ~ 4h, add 1/3 ~ 1/2 water in step (1) described formula and dilute, mix thoroughly, meat gruel does not process or again carries out rubbing, refining, the mushroom fish meat emulsion that must ferment;
(7) the stir-frying of sauce, infusion: add vegetable oil in hot pot, burn heat to 160 ~ 180 DEG C, then add the above-mentioned mushroom fish meat emulsion fermented, stir-fry 1 ~ 2min fast, adds spice liquid, and 95 ~ 100 DEG C of infusion 50 ~ 70min are used in big fire instead after boiling;
Then add step (5) gained mixed liquor, after stirring evenly, boil 10min; Add the shrub althea flower mud in step (4), can take the dish out of the pot after boiling;
(8) filling: container filling through high-temp steam sterilizing process, and is carried out filling while hot to the sauce taken the dish out of the pot in gnotobasis;
(9) exhaust sealing: seal after filling good meat pulp being vacuumized process, its central temperature need control more than 80 DEG C, vacuum 0.04 ~ 0.053Mpa;
(10) sterilization cooling: by the jam product sterilization 30min at the temperature of 115 DEG C after sealing, then back-pressure is cooled to 38 ~ 40 DEG C, continues cool to room temperature, then after going out retort, cooled jam product is stored at 0 ~ 4 DEG C of storeroom, leaves standstill more than heat treatment 12h.
3. the preparation method of fermented type shrub althea flower champignon-fish paste according to claim 2, it is characterized in that, in step (7), also comprise adding of monoglyceride or sucrose ester, described monoglyceride or sucrose ester add after step (5) gained mixed liquor adds, and the addition of described monoglyceride or sucrose ester is 0.1 ~ 0.2% of mushroom fish meat emulsion gross mass.
4. the preparation method of fermented type shrub althea flower champignon-fish paste according to claim 2, it is characterized in that, in step (8), described fillingly also comprise oil immersion, namely be cooled to the deep fat of 80 ~ 90 DEG C after being heated to 200 DEG C, the consumption of described deep fat is 7 ~ 9g/100g.
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