CN106072437A - A kind of instant cuttlefish juice tartar sauce and preparation method thereof - Google Patents
A kind of instant cuttlefish juice tartar sauce and preparation method thereof Download PDFInfo
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- CN106072437A CN106072437A CN201610415961.8A CN201610415961A CN106072437A CN 106072437 A CN106072437 A CN 106072437A CN 201610415961 A CN201610415961 A CN 201610415961A CN 106072437 A CN106072437 A CN 106072437A
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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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of instant cuttlefish juice tartar sauce and preparation method thereof, cuttlefish juice tartar sauce includes: cuttlefish juice, olive oil, butter, Bulbus Allii Cepae, Bulbus Allii, Rhizoma Zingiberis Recens, Capsicum annuum L., Radix Dauci Sativae, brandy, black green pepper are broken, Oyster sauce, wet tapioca flour, water, obtain cuttlefish juice tartar sauce through techniques such as allotment, canned, sterilizings.The cuttlefish juice tartar sauce not only delicate mouthfeel of the present invention, lubricious, taste are easily accepted by compatriots, and containing nutrient substance necessary to multiple human body, it is often more important that the endemic element contained in cuttlefish juice has certain health-care effect.This cuttlefish juice beans produce easy, save time, safe and reliable, can be with relieved edible, the more important thing is, cuttlefish juice is turned waste into wealth by the present invention, develop for cuttlefish juice and provide a feasible way, achieve again health care hope outside meeting the organoleptic requirements of consumer, improve the added value of cuttlefish, create new social benefit and economic benefit.
Description
Technical field
The invention belongs to the processing technique field of cuttlefish juice beans, a kind of instant cuttlefish juice tartar sauce and making thereof
Method.
Background technology
At present, market occurs in that a lot of food using cuttlefish to process, such as cuttlefish volume, cuttlefish burning, cuttlefish ball, ink
Fish bean curds etc., these products use cuttlefish meat to process mostly, owing to the cuttlefish juice of black is applied to other food face
Color is difficult to be accepted, and therefore cuttlefish juice is considered as refuse in China much places and abandons, but defines the most already
Cuttlefish juice food heat.In Japan, in succession list with food such as bread, hand-pulled noodles, sausage and bean jellies that Ink sepiellae seu sepiae is made for material；?
Italy, cuttlefish juice Italian noodle enjoys people to like；In Spain, famous cuttlefish juice seafood meal the most coveted three
Chi.
Cuttlefish juice is the ink sac of cuttlefish, has the highest nutritive value.Research shows, cuttlefish juice contains abundant albumen
The organic compound such as matter, fat, sugar, can be that human body provides nutrition, help lend some impetus to the secretion of gastric juice.In addition, cuttlefish
Juice or a kind of valuable medical material, can be used for dietetic therapy, have the highest health care.Numerous studies show, cuttlefish juice contains black
Pigment and a kind of glycoconjugates being made up of sugar, protein, lipoid, have enhancing immunity, anti-aging, antacid analgesic therapy anticancer, pre-
Etc. effect；Clinically, cuttlefish juice is mainly made as hemorrhage, treats hemorrhage, such as: dysfunctional uterine hemorrhage, stomach go out
Blood etc..And containing the acid of cattle sulfophenyl in cuttlefish juice, cardiovascular can be protected with cholesterol reducing.
Bulbus Allii Cepae, Bulbus Allii, Rhizoma Zingiberis Recens, Capsicum annuum L., Radix Dauci Sativae do not contain only rich in protein and saccharide, but also raw containing dimension
The multiple elements such as element B2, B6, C, carotene, thiamine, nicotinic acid and calcium, phosphorus, ferrum, selenium, and multiple chemical substance, permissible
Nutrient substance necessary to human body is provided.Owing to cuttlefish juice itself has natural bitter taste, unsuitable for taste of Chinese people, by upper
Stating vegetable and be mixed and made into cuttlefish juice beans with cuttlefish juice, be possible not only to improve the local flavor of cuttlefish juice, pitch-black glossy product can be by more
Many consumers are accepted, and can provide again nutrient substance necessary to human body, thus promote the using value of cuttlefish juice.
In beans based food, common on market is soya sauce, Fructus Capsici sauce, sesame paste, shrimp paste, meat pulp, caviar etc., as in
State's patent of invention 105192673A disclosed " manufacture method of a kind of fresh chilli sauce ", Chinese invention patent 103844242A are open
" a kind of Germinatus Phragmitis beans ", Chinese invention patent 102132862A disclosed " a kind of wheat beans ", Chinese invention patent 101473931A
Disclosed " vegetable sauce ", Chinese invention patent 104256523A disclosed " rice flour beans and the preparation method of rice flour beans ", middle promulgated by the State Council
Disclosed in bright patent 102835644A disclosed " chilli sauce and chilli sauce preparation method ", Chinese invention patent 102835645A
" beef paste and the preparation method of beef paste ", Chinese invention patent 104473137A disclosed " delicacy from mountain seafood sauce ", Chinese invention
Disclosed " a kind of fiber crops of patent 103766686A disclosed " manufacture method of a kind of fruit jam ", Chinese invention patent 103976416A
Peppery peanut butter ", Chinese invention patent 103621977A disclosed " a kind of fermentation pepper sauce ", Chinese invention patent 103932159A
Disclosed " preparation method of a kind of crab paste ", Chinese invention patent 104055059A disclosed " a kind of instant shrimp paste and preparation thereof
Method ", Chinese invention patent 102008089A disclosed " sea grape caviar and preparation method thereof ", Chinese invention patent
103892244A disclosed " a kind of cuttlefish beans ", and utilize beans that cuttlefish juice makes commercially few the fewest, and these beans
Owing to needing fermentation in producing, therefore there is certain health, safety problem in goods, nutritive value is the highest.Therefore it is badly in need of opening
The cuttlefish juice tartar sauce that can be accepted extensively by compatriots that to send out a kind of instant, fills up market while meeting consumer healthcare's hope
Blank, refreshes the existing kind of beans based article, increases economic benefit for society.
Summary of the invention
For making up the deficiencies in the prior art, the invention provides a kind of astringent taste without raw meat, mouthfeel easily by compatriots accept instant
Cuttlefish juice tartar sauce；Another purpose is the manufacture method proposing this instant cuttlefish juice tartar sauce.This cuttlefish juice tartar sauce
Not only delicate mouthfeel, lubricious, taste are easily accepted by compatriots, and containing nutrient substance necessary to multiple human body, prior
It is that the endemic element contained in cuttlefish juice has certain health-care effect.The present invention relates to be turned waste into wealth by cuttlefish juice, for society
Create new Social benefit and economic benefit.
The technical scheme is that cuttlefish juice tartar sauce uses the formula of raw material of following parts by weight: cuttlefish juice 1-
3.5 parts, olive oil 8-11 part, butter 8-11 part, Bulbus Allii Cepae 24-28 part, Bulbus Allii 4-7 part, Rhizoma Zingiberis Recens 3-7 part, Capsicum annuum L. 3-6 part, Radix Dauci Sativae
5-7 part, brandy 2-4.5 part, black green pepper broken 0.5-1.5 part, Oyster sauce 4.5-6 part, wet tapioca flour 0.1-6 part, water 17-25 part.
The present invention is claimed the manufacture method of above-mentioned instant cuttlefish juice tartar sauce simultaneously, comprises the following steps:
(1) cuttlefish juice pretreatment: extract from cuttlefish capsule carry out after cuttlefish juice filtering, boil standby；
(2) pretreatment of vegetable juice foam；By Bulbus Allii Cepae, Bulbus Allii, Rhizoma Zingiberis Recens, Capsicum annuum L., that Radix Dauci Sativae makes vegetable juice is standby；
The pretreatment of vegetable juice foam is the important step that cuttlefish juice tartar sauce makes, and directly affects the mouth of cuttlefish juice tartar sauce
Sense and outward appearance, for reaching the best effect obtaining juice, inventor gropes through substantial amounts of experiment, finds to use the following methods can
Obtain optimal vegetable juice, will Bulbus Allii Cepae 24-28 part, Bulbus Allii 4-7 part, Rhizoma Zingiberis Recens 3-7 part, Capsicum annuum L. 3-6 part, Radix Dauci Sativae 5-7 part,
Water 17-25 part is together put in juice extractor, is broken into, with juice extractor, the vegetable juice foam that granule is tiny；
(3) hot pot: olive oil 8-11 part, butter 8-11 part are poured in pot and is heated into seven or eight points of heat in 40-50 DEG C；
(4) stir-fry: add vegetable juice foam and constantly stir-fry, until vegetable moisture almost evaporates completely；
(5) boil: add that brandy, black green pepper be broken, Oyster sauce, cuttlefish juice boil；
Preferably, brandy 2-4.5 part, black green pepper broken 0.5-2.5 part, Oyster sauce 4.5-6 part, cuttlefish juice 1-3.5 part, constantly turn over
Dynamic, boil 20-40min in 40-50 DEG C；
(6) thickening: add wet tapioca flour thickening；
Thickening is the committed step that cuttlefish juice tartar sauce makes, and the addition of wet tapioca flour will be according to cuttlefish juice tartar sauce
Depending on viscosity, if viscosity is the highest after boiling, can be not added with, in 100 DEG C of heating after addition, stir the 3-8 second i.e.
Fire can be closed.
(7) canned, sterilization: cuttlefish juice tartar sauce is hot filling in glass jar after boiling, through 90 DEG C of heating in water bath, protects
Hold central temperature more than 85 DEG C, aerofluxus 8 minutes, screw rapidly bottle cap, by glass jar at 1.01MPa, under the conditions of 121 DEG C, sterilization
30 minutes；
(8) cooling: the cuttlefish juice tartar sauce after sterilization cools down, and is cooled to room temperature with cold water and is cuttlefish juice tartar sauce
Finished product.
Compared with prior art, the method have the advantages that
The product of the present invention takes full advantage of the edible resource of cuttlefish this preciousness of juice, by with Bulbus Allii Cepae, Bulbus Allii, Rhizoma Zingiberis Recens,
The mixing of the vegetable such as Capsicum annuum L., Radix Dauci Sativae is brewed into cuttlefish juice tartar sauce, and taste is prone to be accepted by compatriots, adds again the nutrition of product
It is worth and health-care effect；Add that black green pepper is broken, Oyster sauce, brandy can effectively remove raw meat, remove astringent taste, increase fresh；Add olive oil, butter
Product surface lubricity and glossy degree can be increased；Add wet tapioca flour and can increase product surface thickness sense.The ink of the present invention
Anchovy sauce tartar sauce is not only easily accepted by without raw meat astringent taste, delicate mouthfeel, lubricious, taste；This cuttlefish juice beans produce easy, save time, safety,
Reliably, can be with relieved edible, it is often more important that, cuttlefish juice is turned waste into wealth by the present invention, develops for cuttlefish juice and provides one
Bar feasible way, achieves again health care hope outside meeting the organoleptic requirements of consumer, improves the added value of cuttlefish, creates
New social benefit and economic benefit.
Detailed description of the invention
Below by specific embodiment, the invention will be further described.Following example are illustrative, are not limits
Qualitatively, it is impossible to limit protection scope of the present invention with this.Raw material that the present invention is applied and instrument are as without saying especially
Bright, all can buy from commercial channel.
Embodiment 1:
Extract from cuttlefish capsule carry out after cuttlefish juice filtering, boil standby；
Concrete production method:
(1) pretreatment of vegetable juice foam；Will Bulbus Allii Cepae 25.7 parts, 5.5 parts of Bulbus Allii, 5.5 parts of Rhizoma Zingiberis Recens, Capsicum annuum L. 5.5 parts, Hu Luo
Foretell 5.5 parts, 18.5 parts of water put in juice extractor, be broken into the vegetable juice foam that granule is tiny；
(2) hot pot: 9.2 parts of olive oil, 9.2 parts of butter are poured in pot, 40-50 DEG C is heated to seven or eight points of heat；
(3) stir-fry: add vegetable juice foam and constantly stir-fry, until vegetable moisture almost evaporates completely；
(4) boil: 3.7 parts of brandy, broken 0.7 part of black green pepper, 5.5 parts of Oyster sauce, 1.8 parts of cuttlefish juice, constantly stir, 40-50
DEG C boil 20-40min；
(5) thickening: add the 3.7 parts of thickenings of wet tapioca flour, 100 DEG C of heating, stirring the 3-8 second can close fire；
(6) canned, sterilization: cuttlefish juice tartar sauce is hot filling in glass jar after boiling, through 90 DEG C of heating in water bath, protects
Hold central temperature more than 85 DEG C, aerofluxus 8 minutes, screw rapidly bottle cap, by glass jar at 1.01MPa, under the conditions of 121 DEG C, sterilization
30 minutes；
(7) cooling: the cuttlefish juice tartar sauce after sterilization cools down, and is cooled to room temperature with cold water and is cuttlefish juice tartar sauce
Finished product.Embodiment 2:
Extract from cuttlefish capsule carry out after cuttlefish juice filtering, boil standby；
Concrete production method:
(1) pretreatment of vegetable juice foam；Will Bulbus Allii Cepae 24 parts, 6 parts of Bulbus Allii, 6.1 parts of Rhizoma Zingiberis Recens, Capsicum annuum L. 5 parts, 6 parts of Radix Dauci Sativae,
20 parts of water is put in juice extractor, is broken into the vegetable juice foam that granule is tiny；
(2) hot pot: 8.4 parts of olive oil, 9 parts of butter are poured in pot, 40-50 DEG C is heated to seven or eight points of heat；
(3) stir-fry: add vegetable juice foam and constantly stir-fry, until vegetable moisture almost evaporates completely；
(4) boiling: 4 parts of brandy, broken 1 part of black green pepper, 4.5 parts of Oyster sauce, 2 parts of cuttlefish juice, constantly stir, 40-50 DEG C boils
20-40min；
(5) thickening: add the 4 parts of thickenings of wet tapioca flour, 100 DEG C of heating, stirring the 3-8 second can close fire；
(6) canned, sterilization: cuttlefish juice tartar sauce is hot filling in glass jar after boiling, through 90 DEG C of heating in water bath, protects
Hold central temperature more than 85 DEG C, aerofluxus 8 minutes, screw rapidly bottle cap, by glass jar at 1.01MPa, under the conditions of 121 DEG C, sterilization
30 minutes；
(7) cooling: the cuttlefish juice tartar sauce after sterilization cools down, and is cooled to room temperature with cold water and is cuttlefish juice tartar sauce
Finished product.Embodiment 3:
Extract from cuttlefish capsule carry out after cuttlefish juice filtering, boil standby；
Concrete production method:
(1) pretreatment of vegetable juice foam；Will Bulbus Allii Cepae 23.5 parts, 4.5 parts of Bulbus Allii, 5 parts of Rhizoma Zingiberis Recens, Capsicum annuum L. 4 parts, Radix Dauci Sativae 5
Part, 23 parts of water are put in juice extractor, are broken into the vegetable juice foam that granule is tiny；
(2) hot pot: 10 parts of olive oil, 8 parts of butter are poured in pot, 40-50 DEG C is heated to seven or eight points of heat；
(3) stir-fry: add vegetable juice foam and constantly stir-fry, until vegetable moisture almost evaporates completely；
(4) boil: 3 parts of brandy, broken 1.5 parts of black green pepper, 4.5 parts of Oyster sauce, 3 parts of cuttlefish juice, constantly stir, endure for 40-50 DEG C
20-40min processed；
(5) thickening: add the 5 parts of thickenings of wet tapioca flour, 100 DEG C of heating, stirring the 3-8 second can close fire；
(6) canned, sterilization: cuttlefish juice tartar sauce is hot filling in glass jar after boiling, through 90 DEG C of heating in water bath, protects
Hold central temperature more than 85 DEG C, aerofluxus 8 minutes, screw rapidly bottle cap, by glass jar at 1.01MPa, under the conditions of 121 DEG C, sterilization
30 minutes；
(7) cooling: the cuttlefish juice tartar sauce after sterilization cools down, and is cooled to room temperature with cold water and is cuttlefish juice tartar sauce
Finished product.Embodiment 4:
Extract from cuttlefish capsule carry out after cuttlefish juice filtering, boil standby；
Concrete production method:
(1) pretreatment of vegetable juice foam；Will Bulbus Allii Cepae 26 parts, 6.5 parts of Bulbus Allii, 6 parts of Rhizoma Zingiberis Recens, Capsicum annuum L. 6 parts, 7 parts of Radix Dauci Sativae,
17 parts of water is put in juice extractor, is broken into the vegetable juice foam that granule is tiny；
(2) hot pot: 9 parts of olive oil, 9.4 parts of butter are poured in pot, 40-50 DEG C is heated to seven or eight points of heat；
(3) stir-fry: add vegetable juice foam and constantly stir-fry, until vegetable moisture almost evaporates completely；
(4) boil: 4.4 parts of brandy, broken 0.5 part of black green pepper, 5.7 parts of Oyster sauce, 2.5 parts of cuttlefish juice, constantly stir, 40-50
DEG C boil 20-40min；
(5) canned, sterilization: cuttlefish juice tartar sauce is hot filling in glass jar after boiling, through 90 DEG C of heating in water bath, protects
Hold central temperature more than 85 DEG C, aerofluxus 8 minutes, screw rapidly bottle cap, by glass jar at 1.01MPa, under the conditions of 121 DEG C, sterilization
30 minutes；
(6) cooling: the cuttlefish juice tartar sauce after sterilization cools down, and is cooled to room temperature with cold water and is cuttlefish juice tartar sauce
Finished product.Note: this case viscosity after (4) boil is higher, therefore need not add wet tapioca flour thickening.
Subjective appreciation
Using trial test method to mark sample, standards of grading refer to following table.
The cuttlefish juice tartar sauce subjective appreciation standard scale prepared by the method described in application
Through test and appraisal, gained cuttlefish juice tartar sauce of the present invention has the fragrance of deliciousness, glossy gloss, pure mouthfeel, product
Mutually optimal.
The above, only the invention preferably detailed description of the invention, but the protection domain of the invention is not
Being confined to this, any those familiar with the art is in the technical scope that the invention discloses, according to the present invention
The technical scheme created and inventive concept thereof in addition equivalent or change, all should contain the invention protection domain it
In.
Claims (9)
1. an instant cuttlefish juice tartar sauce, it is characterised in that cuttlefish juice tartar sauce uses the raw material of following weight fraction
Formula: cuttlefish juice 1-3.5 part, olive oil 8-11 part, butter 8-11 part, Bulbus Allii Cepae 24-28 part, Bulbus Allii 4-7 part, Rhizoma Zingiberis Recens 3-7 part, green grass or young crops
Green pepper 3-6 part, Radix Dauci Sativae 5-7 part, brandy 2-4.5 part, black green pepper broken 0.5-1.5 part, Oyster sauce 4.5-6 part, water 17-25 part.
Instant cuttlefish juice tartar sauce the most according to claim 1, it is characterised in that also include wet tapioca flour 0.1-6 part.
Instant cuttlefish juice tartar sauce the most according to claim 1 and 2, it is characterised in that cuttlefish juice 1.5-3.5 part.
4. the manufacture method of an instant cuttlefish juice tartar sauce as claimed in claim 1 or 2, it is characterised in that include with
Lower step:
(1) cuttlefish juice pretreatment: extract from cuttlefish capsule carry out after cuttlefish juice filtering, boil standby；
(2) pretreatment of vegetable juice foam；By Bulbus Allii Cepae, Bulbus Allii, Rhizoma Zingiberis Recens, Capsicum annuum L., that Radix Dauci Sativae makes vegetable juice is standby；
(3) hot pot: olive oil 8-11 part, butter 8-11 part are poured in pot and is heated into seven or eight points of heat in 40-50 DEG C；
(4) stir-fry: add vegetable juice foam and constantly stir-fry, until vegetable moisture almost evaporates completely；
(5) boil: add that brandy, black green pepper be broken, Oyster sauce, cuttlefish juice boil；
(6) thickening: add wet tapioca flour thickening；
(7) canned, sterilization: the cuttlefish juice tartar sauce after boiling adds in glass jar, sterilization；
(8) cooling: the cuttlefish juice tartar sauce after sterilization cools down.
The manufacture method of the most instant cuttlefish juice tartar sauce, it is characterised in that step (2) particularly as follows:
Weigh Bulbus Allii Cepae 24-28 part, Bulbus Allii 4-7 part, Rhizoma Zingiberis Recens 3-7 part, Capsicum annuum L. 3-6 part, Radix Dauci Sativae 5-7 part, water 17-25 part, beat with juice extractor
It is broken into the vegetable juice foam that granule is tiny.
The manufacture method of the most instant cuttlefish juice tartar sauce, it is characterised in that step (5) particularly as follows:
It is sequentially added into brandy 2-4.5 part, black green pepper broken 0.5-1.5 part, Oyster sauce 4.5-6 part, cuttlefish juice 1-3.5 part, constantly stirs, in
40-50 DEG C boils 20-40min.
The manufacture method of the most instant cuttlefish juice tartar sauce, it is characterised in that step (6) adds territory
Wet tapioca flour, in 100 DEG C of heating after addition, stirring the 3-8 second can close fire.
The manufacture method of the most instant cuttlefish juice tartar sauce, it is characterised in that step (7) particularly as follows:
It is hot filling in glass jar after cuttlefish juice tartar sauce is boiled, through 90 DEG C of heating in water bath, keeps central temperature more than 85 DEG C,
Aerofluxus 8 minutes, screws rapidly bottle cap, by glass jar at 1.01MPa, under the conditions of 121 DEG C, sterilizes 30 minutes.
The manufacture method of the most instant cuttlefish juice tartar sauce, it is characterised in that the preparation of step (8)
Particularly as follows: the product after sterilizing cools down rapidly, it is cooled to room temperature with cold water and is cuttlefish juice tartar sauce finished product.
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| CN111938130A (en) * | 2020-08-24 | 2020-11-17 | 四川白家食品产业股份有限公司 | Cuttlefish juice compound seasoning sauce and preparation method thereof |
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