CN105876763A - Preparation method of seafood sauce - Google Patents
Preparation method of seafood sauce Download PDFInfo
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- CN105876763A CN105876763A CN201610229794.8A CN201610229794A CN105876763A CN 105876763 A CN105876763 A CN 105876763A CN 201610229794 A CN201610229794 A CN 201610229794A CN 105876763 A CN105876763 A CN 105876763A
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- fish
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- sauce
- fishbone
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 34
- 235000014102 seafood Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000019688 fish Nutrition 0.000 claims abstract description 88
- 241000251468 Actinopterygii Species 0.000 claims abstract description 86
- 238000000855 fermentation Methods 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 32
- 238000002156 mixing Methods 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 18
- 241001454694 Clupeiformes Species 0.000 claims abstract description 17
- 235000019513 anchovy Nutrition 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 235000013339 cereals Nutrition 0.000 claims abstract description 13
- 241000233866 Fungi Species 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 241000628997 Flos Species 0.000 claims description 35
- 210000000582 semen Anatomy 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000003756 stirring Methods 0.000 claims description 20
- 241000881853 Galaxias maculatus Species 0.000 claims description 15
- 235000013324 preserved food Nutrition 0.000 claims description 15
- 230000003203 everyday effect Effects 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 6
- 240000006439 Aspergillus oryzae Species 0.000 claims description 5
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 5
- 240000000467 Carum carvi Species 0.000 claims description 5
- 235000005747 Carum carvi Nutrition 0.000 claims description 5
- 101100381997 Danio rerio tbc1d32 gene Proteins 0.000 claims description 5
- 240000000599 Lentinula edodes Species 0.000 claims description 5
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 5
- 101100381999 Mus musculus Tbc1d32 gene Proteins 0.000 claims description 5
- 241001607869 Plantagineae Species 0.000 claims description 5
- 235000007685 Pleurotus columbinus Nutrition 0.000 claims description 5
- 240000001462 Pleurotus ostreatus Species 0.000 claims description 5
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 150000002333 glycines Chemical class 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 239000005457 ice water Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 230000011218 segmentation Effects 0.000 claims description 5
- 238000009923 sugaring Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 claims description 4
- 238000000643 oven drying Methods 0.000 claims description 2
- 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 1
- 229930006000 Sucrose Natural products 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000002131 composite material Substances 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 241000593476 Decapterus Species 0.000 abstract 1
- 241001504944 Percocypris Species 0.000 abstract 1
- 241000041303 Trigonostigma heteromorpha Species 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 241000045921 Arcos nudus Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 230000004308 accommodation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000004576 sand 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
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention provides a preparation method of seafood sauce. The preparation method of the seafood sauce comprises the following steps: mixing meat of anchovies, round-scads, percocypris grahami, long-tail anchovies and red rasboras, pulping the mixture, and mixing the pulp with fishbone powder, so that a fish mixture is prepared; preparing coarse cereal powder, a yeast material, flower sauce and edible fungus powder; mixing the fish mixture, the yeast material, the flower sauce and the edible fungus powder, and carrying out fermentation; and canning the fermented mixture, and carrying out sealing, sterilizing and cooling. Multiple small sea-fishes are utilized as the main raw materials of the seafood sauce; and mixed fermentation is performed on the small sea-fishes, the coarse cereal powder, the flower sauce and the edible fungus powder, so that the prepared seafood sauce has a composite taste, and is rich in nutrition, small in fishy smell and delicious in flavor.
Description
Technical field
The invention belongs to field of food, particularly relate to the preparation method of a kind of seafood sauce.
Background technology
China is a fishes fishing, cultivates and process big country, and the stock of fish enriches.Fish food is recognized
It is the health food of a kind of high-quality, its rich in proteins, and its protein is easily digested.Fish
The eating method of class has a variety of, and it is one therein that fish is made seafood sauce.The seafood sauce prepared not only has
Outside the local flavor that common fresh fish does not has, also there is the advantage that can preserve for a long time, very popular.So
And the fishlike smell of seafood sauce for preparing according to traditional manufacture method is overweight so that it is taste is not popular,
It addition, seafood sauce kind is single, nutrition is not enriched.
Summary of the invention
The present invention provides the preparation method of a kind of seafood sauce, and prepared seafood sauce is nutritious, and fishy smell is few,
Delicious flavour.
The present invention is achieved through the following technical solutions:
The preparation method of a kind of seafood sauce, comprises the following steps:
(1) take fish, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish, decaptitate, tail, fin, internal organs,
Clean up standby；
(2) being cleaned with a pointed instrument by the flesh of fish along vertebrae with cuing open sheet cutter respectively, the flesh of fish separates with fishbone；
(3) the fishbone mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish such as, will
Fishbone is placed in 60-70 DEG C of baking oven drying, and the fishbone pulverizer after drying is pulverized, grinding particle size
120-150 mesh, obtains fishbone powder；
(4) flesh of fish mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish such as,
To the mixing flesh of fish, take the 100 mass parts mixing flesh of fish, by crusher in crushing, then pull an oar with refiner, mixed
Close the flesh of fish: deionized water weight ratio is 1: 2, prepare flesh of fish slurry, take 5-10 mass parts fishbone powder and fish
Meat slurry mix homogeneously, obtains fish mixture；
(5) respectively by etc. the Semen setariae of quality, Semen Coicis, Herba bromi japonici, fructus zizaniae caduciflorae, Semen Glycines, Semen Phaseoli, Semen sojae atricolor, white
Semen Sesami, Semen Helianthi fry, and are ground into 100 mesh, are mixed to get coarse cereal powder；
(6) take 10-15 mass parts coarse cereal powder, add 0.04-0.06 mass parts aspergillus oryzae, 5-8 mass parts
Water mix homogeneously, obtains bent material；
(7) song material is put into constant incubator, keep 35-37 DEG C of heat insulating culture 24-30h；
(8) take etc. the fresh Flos Caryophylli of quality, Flos Gardeniae, Herba Dendrobii flower, Flos Rosae Rugosae, Flos Osmanthi Fragrantis, Flos puerariae lobatae,
Flos Cucurbitae, Flos Hostae Plantagineae, petal cleans and dries, adds the brown sugar of petal gross mass 5-7%, stir,
Rubbing 5-8min, sugaring 3-4 days, obtain flower sauce；
(9) the fresh agrocyb eaegerita of quality, Lentinus Edodes, the Pleurotus ostreatus such as taking, it is broken to put into agitated kettle stirring,
Obtain edible fungi end；
(10) bent material is mixed homogeneously with flesh of fish mixture, adds 10-15 mass parts flower sauce, 5-8 mass
The edible fungi end of part moves into fermentation tank, and fermentation tank is put into 40 DEG C of heat-preservation fermentations of constant incubator；Fermentation
Period, stirring every day 1 time, ferment 5-7d, is subsequently adding 4-6 mass parts salt, 2-3 mass parts white sand
Sugar, 0.5-0.8 mass parts caraway seeds powder, continuation fermentation 15-20d, during fermentation, every day stirs 2-3
Secondary；
(11) tinning, sealing
(12) sterilization
Canned food is placed in retorts, uses segmentation alternating temperature process for sterilizing, be warmed up in retorts 100s
90 DEG C, 100-300s maintains；300-400s is warmed up to 105 DEG C, and 400-800s maintains；800-1000s
It is warmed up to 120 DEG C, maintains 1300s；
(13) cooling
Preferably, in step (13), the canned food after being cooled to sterilization puts into ice water tank cooling, water temperature
Keeping 0-2 DEG C, the ice bath time is 50-60min, makes canned food central temperature reach less than 3 DEG C；In groove cold
But water contents of residual chlorine controls at 3-5ppm.
The beneficial effects are mainly as follows the following aspects:
The present invention with multiple clingfish as main material, and and coarse cereal powder, flower sauce and the mixed fermentation of edible fungi end,
The seafood sauce composite flavor prepared, nutritious, fishy smell is few, delicious flavour.
Detailed description of the invention
Below in conjunction with embodiment, further illustrate present disclosure.Should be appreciated that the reality of the present invention
Executing and be not limited to the following examples, any pro forma accommodation being made the present invention and/or change are all
Scope will be fallen into.
In the present invention, if not refering in particular to, all of part, percentage ratio are unit of weight, all of equipment
All it is commercially available with raw material etc. or the industry is conventional.Method in following embodiment, as without special
Do not mentionlet alone bright, be the conventional method of this area.
Embodiment 1
A kind of preparation method of seafood sauce, it is characterised in that: comprise the following steps:
(1) take fish, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish, decaptitate, tail, fin, internal organs,
Clean up standby；
(2) being cleaned with a pointed instrument by the flesh of fish along vertebrae with cuing open sheet cutter respectively, the flesh of fish separates with fishbone；
(3) the fishbone mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish such as, will
Fishbone is placed in 65 DEG C of baking ovens drying, and the fishbone pulverizer after drying is pulverized, grinding particle size 120 mesh,
Obtain fishbone powder；
(4) flesh of fish mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish such as,
To the mixing flesh of fish, take the 100 mass parts mixing flesh of fish, by crusher in crushing, then pull an oar with refiner, mixed
Close the flesh of fish: deionized water weight ratio is 1: 2, prepare flesh of fish slurry, take 8 mass parts fishbone powder and flesh of fish slurry
Mix homogeneously, obtains fish mixture；
(5) respectively by etc. the Semen setariae of quality, Semen Coicis, Herba bromi japonici, fructus zizaniae caduciflorae, Semen Glycines, Semen Phaseoli, Semen sojae atricolor, white
Semen Sesami, Semen Helianthi fry, and are ground into 100 mesh, are mixed to get coarse cereal powder；
(6) take 12 mass parts coarse cereal powders, add 0.05 mass parts aspergillus oryzae, 7 mass parts water mix homogeneously,
Obtain bent material；
(7) song material is put into constant incubator, keep 36 DEG C of heat insulating culture 24h；
(8) take etc. the fresh Flos Caryophylli of quality, Flos Gardeniae, Herba Dendrobii flower, Flos Rosae Rugosae, Flos Osmanthi Fragrantis, Flos puerariae lobatae,
Flos Cucurbitae, Flos Hostae Plantagineae, petal cleans and dries, add the brown sugar of petal gross mass 5%, stir, rubs with the hands
Rub 5min, sugaring 3 days, obtain flower sauce；
(9) the fresh agrocyb eaegerita of quality, Lentinus Edodes, the Pleurotus ostreatus such as taking, it is broken to put into agitated kettle stirring,
Obtain edible fungi end；
(10) bent material is mixed homogeneously with flesh of fish mixture, adds 12 mass parts flower sauces, the food of 6 mass parts
Move into fermentation tank with bacterium end, fermentation tank is put into 40 DEG C of heat-preservation fermentations of constant incubator；During fermentation,
Stirring every day 1 time, ferment 5d, is subsequently adding 5 mass parts salt, 2 mass parts white sugars, 0.7 mass
Part caraway seeds powder, continuation fermentation 18d, during fermentation, stir 2 every day；
(11) tinning, sealing
(12) sterilization
Canned food is placed in retorts, uses segmentation alternating temperature process for sterilizing, be warmed up in retorts 100s
90 DEG C, 100-300s maintains；300-400s is warmed up to 105 DEG C, and 400-800s maintains；800-1000s
It is warmed up to 120 DEG C, maintains 1300s；
(13) cooling
Canned food after sterilization is put into ice water tank cooling, and water temperature keeps 0 DEG C, and the ice bath time is 55min, makes
Canned food central temperature reaches less than 3 DEG C；Groove cools down water contents of residual chlorine control at 3ppm.
Embodiment 2
A kind of preparation method of seafood sauce, it is characterised in that: comprise the following steps:
(1) take fish, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish, decaptitate, tail, fin, internal organs,
Clean up standby；
(2) being cleaned with a pointed instrument by the flesh of fish along vertebrae with cuing open sheet cutter respectively, the flesh of fish separates with fishbone；
(3) the fishbone mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish such as, will
Fishbone is placed in 70 DEG C of baking ovens drying, and the fishbone pulverizer after drying is pulverized, grinding particle size 130 mesh,
Obtain fishbone powder；
(4) flesh of fish mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish such as,
To the mixing flesh of fish, take the 100 mass parts mixing flesh of fish, by crusher in crushing, then pull an oar with refiner, mixed
Close the flesh of fish: deionized water weight ratio is 1: 2, prepare flesh of fish slurry, take 10 mass parts fishbone powder and the flesh of fish
Slurry mix homogeneously, obtains fish mixture；
(5) respectively by etc. the Semen setariae of quality, Semen Coicis, Herba bromi japonici, fructus zizaniae caduciflorae, Semen Glycines, Semen Phaseoli, Semen sojae atricolor, white
Semen Sesami, Semen Helianthi fry, and are ground into 100 mesh, are mixed to get coarse cereal powder；
(6) take 15 mass parts coarse cereal powders, add 0.06 mass parts aspergillus oryzae, 8 mass parts water mix homogeneously,
Obtain bent material；
(7) song material is put into constant incubator, keep 37 DEG C of heat insulating culture 30h；
(8) take etc. the fresh Flos Caryophylli of quality, Flos Gardeniae, Herba Dendrobii flower, Flos Rosae Rugosae, Flos Osmanthi Fragrantis, Flos puerariae lobatae,
Flos Cucurbitae, Flos Hostae Plantagineae, petal cleans and dries, add the brown sugar of petal gross mass 6%, stir, rubs with the hands
Rub 7min, sugaring 4 days, obtain flower sauce；
(9) the fresh agrocyb eaegerita of quality, Lentinus Edodes, the Pleurotus ostreatus such as taking, it is broken to put into agitated kettle stirring,
Obtain edible fungi end；
(10) bent material is mixed homogeneously with flesh of fish mixture, adds 10 mass parts flower sauces, the food of 5 mass parts
Move into fermentation tank with bacterium end, fermentation tank is put into 40 DEG C of heat-preservation fermentations of constant incubator；During fermentation,
Stirring every day 1 time, ferment 7d, is subsequently adding 4 mass parts salt, 2 mass parts white sugars, 0.5 mass
Part caraway seeds powder, continuation fermentation 15d, during fermentation, stir 2 every day；
(11) tinning, sealing
(12) sterilization
Canned food is placed in retorts, uses segmentation alternating temperature process for sterilizing, be warmed up in retorts 100s
90 DEG C, 100-300s maintains；300-400s is warmed up to 105 DEG C, and 400-800s maintains；800-1000s
It is warmed up to 120 DEG C, maintains 1300s；
(13) cooling
Canned food after sterilization is put into ice water tank cooling, and water temperature keeps 1 DEG C, and the ice bath time is 50min, makes
Canned food central temperature reaches less than 3 DEG C；Groove cools down water contents of residual chlorine control at 4ppm.
Embodiment 3
A kind of preparation method of seafood sauce, it is characterised in that: comprise the following steps:
(1) take fish, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish, decaptitate, tail, fin, internal organs,
Clean up standby；
(2) being cleaned with a pointed instrument by the flesh of fish along vertebrae with cuing open sheet cutter respectively, the flesh of fish separates with fishbone；
(3) the fishbone mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish such as, will
Fishbone is placed in 60 DEG C of baking ovens drying, and the fishbone pulverizer after drying is pulverized, grinding particle size 150 mesh,
Obtain fishbone powder；
(4) flesh of fish mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish such as,
To the mixing flesh of fish, take the 100 mass parts mixing flesh of fish, by crusher in crushing, then pull an oar with refiner, mixed
Close the flesh of fish: deionized water weight ratio is 1: 2, prepare flesh of fish slurry, take 5 mass parts fishbone powder and flesh of fish slurry
Mix homogeneously, obtains fish mixture；
(5) respectively by etc. the Semen setariae of quality, Semen Coicis, Herba bromi japonici, fructus zizaniae caduciflorae, Semen Glycines, Semen Phaseoli, Semen sojae atricolor, white
Semen Sesami, Semen Helianthi fry, and are ground into 100 mesh, are mixed to get coarse cereal powder；
(6) take 10 mass parts coarse cereal powders, add 0.04 mass parts aspergillus oryzae, 5 mass parts water mix homogeneously,
Obtain bent material；
(7) song material is put into constant incubator, keep 35 DEG C of heat insulating culture 28h；
(8) take etc. the fresh Flos Caryophylli of quality, Flos Gardeniae, Herba Dendrobii flower, Flos Rosae Rugosae, Flos Osmanthi Fragrantis, Flos puerariae lobatae,
Flos Cucurbitae, Flos Hostae Plantagineae, petal cleans and dries, add the brown sugar of petal gross mass 7%, stir, rubs with the hands
Rub 8min, sugaring 4 days, obtain flower sauce；
(9) the fresh agrocyb eaegerita of quality, Lentinus Edodes, the Pleurotus ostreatus such as taking, it is broken to put into agitated kettle stirring,
Obtain edible fungi end；
(10) bent material is mixed homogeneously with flesh of fish mixture, adds 15 mass parts flower sauces, the food of 8 mass parts
Move into fermentation tank with bacterium end, fermentation tank is put into 40 DEG C of heat-preservation fermentations of constant incubator；During fermentation,
Stirring every day 1 time, ferment 6d, is subsequently adding 6 mass parts salt, 3 mass parts white sugars, 0.8 mass
Part caraway seeds powder, continuation fermentation 20d, during fermentation, stir 3 every day；
(11) tinning, sealing
(12) sterilization
Canned food is placed in retorts, uses segmentation alternating temperature process for sterilizing, be warmed up in retorts 100s
90 DEG C, 100-300s maintains；300-400s is warmed up to 105 DEG C, and 400-800s maintains；800-1000s
It is warmed up to 120 DEG C, maintains 1300s；
(13) cooling
Canned food after sterilization is put into ice water tank cooling, and water temperature keeps 2 DEG C, and the ice bath time is 60min, makes
Canned food central temperature reaches less than 3 DEG C；Groove cools down water contents of residual chlorine control at 5ppm.
Although technical scheme has been done the most detailed elaboration and has enumerated by inventor, it should
Understand, for the those skilled in the art of one, this area, above-described embodiment is made amendment or adopts
By the replacement scheme of equivalent, this is it is clear that without departing from this to those skilled in the art
These modifications or improvements on the basis of bright spirit, belong to the scope of protection of present invention.
Claims (2)
1. the preparation method of a seafood sauce, it is characterised in that: comprise the following steps:
(1) take fish, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish, decaptitate, tail, fin, internal organs, clean up standby；
(2) being cleaned with a pointed instrument by the flesh of fish along vertebrae with cuing open sheet cutter respectively, the flesh of fish separates with fishbone；
Etc. (3) the fishbone mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish, is placed in 60-70 DEG C of baking oven dryings by fishbone, the fishbone pulverizer pulverizing after drying, and grinding particle size 120-150 mesh obtains fishbone powder；
(4) flesh of fish mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish such as, obtain the mixing flesh of fish, take the 100 mass parts mixing flesh of fish, by crusher in crushing, pull an oar with refiner again, the mixing flesh of fish: deionized water weight ratio is 1: 2, prepare flesh of fish slurry, take 5-10 mass parts fishbone powder to mix homogeneously with flesh of fish slurry, obtain fish mixture；
(5) respectively by etc. the Semen setariae of quality, Semen Coicis, Herba bromi japonici, fructus zizaniae caduciflorae, Semen Glycines, Semen Phaseoli, Semen sojae atricolor, Semen sesami Albae, Semen Helianthi fry, be ground into 100 mesh, be mixed to get coarse cereal powder；
(6) take 10-15 mass parts coarse cereal powder, add 0.04-0.06 mass parts aspergillus oryzae, 5-8 mass parts water mix homogeneously, obtain bent material；
(7) song material is put into constant incubator, keep 35-37 DEG C of heat insulating culture 24-30h；
(8) the fresh Flos Caryophylli of quality, Flos Gardeniae, Herba Dendrobii flower, Flos Rosae Rugosae, Flos Osmanthi Fragrantis, Flos puerariae lobatae, Flos Cucurbitae, the Flos Hostae Plantagineae such as taking, petal cleans and dries, and adds the brown sugar of petal gross mass 5-7%, stirs, and crumples 5-8min, sugaring 3-4 days, obtains flower sauce；
(9) the fresh agrocyb eaegerita of quality, Lentinus Edodes, the Pleurotus ostreatus such as taking, it is broken to put into agitated kettle stirring, obtains edible fungi end；
(10) bent material is mixed homogeneously with flesh of fish mixture, adds 10-15 mass parts flower sauce, and the edible fungi end of 5-8 mass parts moves into fermentation tank, and fermentation tank is put into 40 DEG C of heat-preservation fermentations of constant incubator；During fermentation, stirring every day 1 time, ferment 5-7d, is subsequently adding 4-6 mass parts salt, and 2-3 mass parts white sugar, 0.5-0.8 mass parts caraway seeds powder, continuation fermentation 15-20d, during fermentation, every day stirs 2-3 time；
(11) tinning, sealing
(12) sterilization
Being placed in retorts by canned food, use segmentation alternating temperature process for sterilizing, be warmed up to 90 DEG C in retorts 100s, 100-300s maintains；300-400s is warmed up to 105 DEG C, and 400-800s maintains；800-1000s is warmed up to 120 DEG C, maintains 1300s；
(13) cooling.
The preparation method of a kind of seafood sauce the most according to claim 1, it is characterized in that: in step (13), ice water tank cooling put into by the canned food after being cooled to sterilization, and water temperature keeps 0-2 DEG C, the ice bath time is 50-60min, makes canned food central temperature reach less than 3 DEG C；Groove cools down water contents of residual chlorine control at 3-5ppm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490482A (en) * | 2016-10-19 | 2017-03-15 | 王婷 | A kind of method that employing chickpea produces seafood sauce |
| CN106490581A (en) * | 2016-10-31 | 2017-03-15 | 王永妍 | A kind of nourishing and health preserving seafood sauce and preparation method thereof |
| CN107691983A (en) * | 2017-09-11 | 2018-02-16 | 浙江海洋大学 | A kind of preparation method of hoisin sauce |
| CN109924458A (en) * | 2019-04-15 | 2019-06-25 | 天津世纪红金宝科技有限公司 | A kind of formula and its manufacturing method of the domestic initiation flavouring resistant to high temperatures containing quasi-SOD |
| CN110692958A (en) * | 2019-11-19 | 2020-01-17 | 湖南创奇食品有限公司 | Preparation method of sauced fish |
| CN110916190A (en) * | 2018-09-19 | 2020-03-27 | 陈栩徽 | Fatty acid balanced compositions and series |
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| CN1493218A (en) * | 2003-09-05 | 2004-05-05 | 国家海洋局第二海洋研究所 | Method of producing nutritive aguatic seasoning using biotechnology |
| CN103932159A (en) * | 2014-04-10 | 2014-07-23 | 福建新华东食品有限公司 | Preparation method of crab sauce |
| CN103976349A (en) * | 2014-06-11 | 2014-08-13 | 邓成凯 | Garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce |
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| CN1493218A (en) * | 2003-09-05 | 2004-05-05 | 国家海洋局第二海洋研究所 | Method of producing nutritive aguatic seasoning using biotechnology |
| CN103932159A (en) * | 2014-04-10 | 2014-07-23 | 福建新华东食品有限公司 | Preparation method of crab sauce |
| CN103976349A (en) * | 2014-06-11 | 2014-08-13 | 邓成凯 | Garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490482A (en) * | 2016-10-19 | 2017-03-15 | 王婷 | A kind of method that employing chickpea produces seafood sauce |
| CN106490581A (en) * | 2016-10-31 | 2017-03-15 | 王永妍 | A kind of nourishing and health preserving seafood sauce and preparation method thereof |
| CN107691983A (en) * | 2017-09-11 | 2018-02-16 | 浙江海洋大学 | A kind of preparation method of hoisin sauce |
| CN110916190A (en) * | 2018-09-19 | 2020-03-27 | 陈栩徽 | Fatty acid balanced compositions and series |
| CN109924458A (en) * | 2019-04-15 | 2019-06-25 | 天津世纪红金宝科技有限公司 | A kind of formula and its manufacturing method of the domestic initiation flavouring resistant to high temperatures containing quasi-SOD |
| CN110692958A (en) * | 2019-11-19 | 2020-01-17 | 湖南创奇食品有限公司 | Preparation method of sauced fish |
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