CN106213425A - A kind of sardine delicate flavour sauce and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of sardine delicate flavour sauce and preparation method thereof, be made up of the raw material of following weight portion: fruit wine yeast powder, Durio Zibethinus murr sarcocarp, Pericarpium Citri tangerinae, Mel, Flos Osmanthi Fragrantis pollen, brown sugar, papain, postfermented tea, sardine, potassium sorbate, mealy potato, Fructus Lycii, Cortex cinnamomi japonici powder, caviar, Folium Eriobotryae, Fructus Jujubae, Folium Perillae and appropriate water；The fishy smell of sardine is the heaviest, rich in rich in protein, invention utilizes the pulp and juice of half-fermented to carry out mixing decoction with sardine surimi, ethanol can dissolve sardine fishy smell and volatilize the most rapidly, retain the distinctive fragrance of sardine, the yeast of fermentation is to add papain to carry out enzymolysis, make its self-dissolving and discharge material in guarantor, it is a kind of well meat taste road accelerator, improve fragrance, critically important for flavoring agent, the enzyme added inactivates the most at once, can be used for the enzymolysis of protein in sardine decoction below, improve nutritive value, on the one hand last boiling part can make enzyme inactivate, evaporate unnecessary ethanol simultaneously.

Description

A kind of sardine delicate flavour sauce and preparation method thereof

Technical field

The invention belongs to the Technology field of food, be specifically related to a kind of sardine delicate flavour sauce and preparation side thereof Method.

Background technology

Along with the development of society, the technique of food and the mouthfeel of each side are increasingly subject to people's attention, and food is not only Only will be premised on health, mouthfeel is the most important, and bread is the staff of life, but the most nutritious fruit and vegerable, even Meat products, does not has good flavoring agent as taste conditioner, it is difficult to swallow, therefore the flavouring agent of food become modern society can not Or the part lacked, some meat-eating race flavoring agent can make some vegetarian diets more delicious, improves appetite；Flavoring agent typically belongs to instant food Product, directly with main food materials mixed edible, have the effect improving staple food local flavor, and conventional flavoring agent is primarily present in various degree Shortcoming has；The bonding component of the many employings of flavoring agent increases the viscosity of flavouring agent, these bonding components, although harmless, but often Adhesive speed is too fast, quickly solidifies, and makes staple food be bonded together, poor effect.

Making the flavoring agent of carnivorous fragrance, the interpolation of meat food materials own be can't do without, but in the flavoring agent of meat-eating race Containing multiple meat protein ingredient, exposing and be the most easily infected by bacterial, protein is broken down into Trimethylamine, hexahydro Pyridine, amino valeral and aminovaleric acid constituents, these materials can send fishy smell beastly, utilizes the medicated beer wine of trace The compositions such as essence can play good effect, and ethanol is good organic solvent, Trimethylamine can be dissolved by ethanol, after heating Together volatilizing with ethanol, the producing principle of beer duck is such.

Yeast extract is again yeast extraction, yeastex, yeast extract, is with yeast as raw material, utilizes modern biotechnology skill Endobacillary for yeast protein, nucleic acid material are degraded by art, the powdery obtained through some refining steps, paste or Liquid type product, has strong flavor performance, is a kind of senior flavoring agent, it contain peptides, the 18 of needed by human body Kind of aminoacid, multiple nucleotide, sugar, vitamin B group, ergosterol be sour and various trace element etc., without cholesterol and full And fatty acid, the most also there is the effect of nutrition, medical assistance.

Summary of the invention

The present invention is in order to improve the insulation of flavouring agent, moisturizing and antioxygenic property, and invention is a kind of by fruit wine yeast half-fermented The fragrance flavouring agent of preparation, has and reduces meat flavoring agent fishy smell, the delicious flavoring agent of extraction fragrance matter, particular by following Method realizes:

A kind of sardine delicate flavour sauce, it is characterised in that be made up of the raw material of following weight portion: fruit wine yeast powder 6 ~ 10, pomegranate Lotus sarcocarp 500 ~ 600, Pericarpium Citri tangerinae 100 ~ 120, Mel 50 ~ 60, Flos Osmanthi Fragrantis pollen 20 ~ 25, brown sugar 70 ~ 80, papain 2 ~ 3, black Tea, sardine 600 ~ 800, potassium sorbate 4 ~ 8, mealy potato 10 ~ 15, Fructus Lycii 15 ~ 20, Cortex cinnamomi japonici powder 8 ~ 14, caviar 25 ~ 30, Pi Rake leaf 12 ~ 18, Sal 30 ~ 40, Folium Perillae 20 ~ 30 and appropriate water；

The preparation method of a kind of sardine delicate flavour sauce, it is characterised in that include following step:

(1) Durio Zibethinus murr sarcocarp mixing Pericarpium Citri tangerinae is broken into homogenate, add Mel, Flos Osmanthi Fragrantis pollen, brown sugar, add the water stirring of raw material equivalent Dilution, pours in fermentation tank, inoculates fruit wine yeast powder, constant temperature 20 ~ 25 DEG C fermentation 20 ~ 25h after high temperature sterilize；

(2) (1) gained fermented product is carried out sucking filtration, obtain filtered juice, add Sal, papain, make under the conditions of water-bath 50 ~ 60 DEG C Yeast cells self-dissolving 15 ~ 20h, obtains filtrate after being centrifuged；

(3) fresh sardine meat grinder is rubbed, enter refiner and add water homogenate 3 ~ 5min than 1:4 ~ 7 by material water quality, add Enter Fructus Lycii, Cortex cinnamomi japonici powder and other residual components, decoct 30 ~ 40min, filter to obtain decoction；

(4) mix the filtrate described in (2) and (3) gained decoction, under the conditions of being incubated 50 ~ 60 DEG C, decoction is carried out enzymolysis 3 ~ 5h, mixed Again boiling under normal temperature and pressure after conjunction, little fire keeps boiling 10 ~ 15min volatilization fume also to inactivate residual protein enzyme, Flavouring agent is prepared after rear concentration.

The present invention is to be used for preparing flavouring agent by the fruit of half-fermented, specifically by the sarcocarp of fruit through fruit wine yeast Half-fermented effect, produces ethanol, then the half-fermented fruit juice containing ethanol mixes with meat material decoction, thickening, finally makes Obtain flavouring agent.

Inventing fragrant citrus as raw material, after fruit juice, sugar addition are squeezed to obtain in peeling, sterilizing also inoculates fruit wine yeast powder, stirs Mix after mixing fermentation culture under the conditions of 20 ~ 25 DEG C, every the alcoholic strength of 12h sampling Detection fruit wine, find the wine in fermented product Precision is changed to: after after 12h, alcoholic strength is about 2%, 24h, alcoholic strength is 4 ~ 5%, and the alcoholic strength after 36h is about 8%, After 48h, alcoholic strength is constantly in a state more smoothly, and alcoholic strength is constant 9 ~ 10%, and invention uses alcohol content 4 The fruit juice of about 24h of fermenting when ~ 5% carries out producing flavoring agent, detects fruit juice sugar content now simultaneously and is about the 1/ of primary quantity About 4, sugar content decrease speed is fast, and sugar consumes serious, meets the condition preparing flavouring agent, utilizes and ferments through after a while Fruit juice be prepared flavoring agent, on the one hand sweat can produce the flavor component of nearly 36 kinds, including aromatic alcohol, Esters, aldehydes, alkenes etc., main aroma substance has ethyl caprate, ethyl caprilate, moon ethyl caprate, ethyl cinnamate etc..Separately On the one hand micro ethanol belongs to a kind of organic solvent, the fragrance matter added is had extraction, dissolution, makes the spice of preparation Fragrance is denseer.

The fruit juice that fruit juice contains micro ethanol after fermentation after a while is remixed meat class additive decoct together Boiling, the process of decoction can vapor away alcohol component, takes away dissolving and cause fishy smell main cause while ethanol volatilization simultaneously The materials such as Trimethylamine, make meat flavouring agent without fishy smell, expose fresh keeping time in atmosphere longer, it is most important that evaporate After fume, flavoring agent does not have fume.During decocting, the yeast in half-fermented fruit juice can produce along with the raising of temperature Self-dissolving release yeast intracellular organic matter, not only idiotrophic enriches, or a kind of meat product improves the edible of meat product mouthfeel Essence, this point has had a lot of document and impurity to relate to.

Being different from the pure fermentation preparing fruit wine during the fruit juice fermentation of the present invention, the process of fermentation is without any fruit Glue enzyme carries out pretreatment, and the pre-treatment of pectase can decompose the pectin in fruit, reduces the viscosity of fruit juice, improved filtering velocity Degree, crushing juice rate etc., be to make in the fruit juice after fermentation containing a certain amount of pectin composition without pectase, is used for replacing adjusting Emplastic in taste substance, improves flavouring agent adhesive force on staple food material, forms natural protecting film, prevent staple food material moisture Evaporation, the humidity keeping certain can be more helpful for mouthfeel.

Beneficial effects of the present invention: the fishy smell of sardine is the heaviest, rich in rich in protein, invention utilizes the fruit of half-fermented Flesh fruit juice carries out mixing decoction with sardine surimi, and ethanol can dissolve sardine fishy smell and volatilize the most rapidly, Retaining the distinctive fragrance of sardine, the yeast of fermentation is to add papain to carry out enzymolysis so that it is self-dissolving also discharges in guarantor Material, is a kind of well meat taste road accelerator, improves fragrance, and critically important for flavoring agent, the enzyme of addition is the most at once Inactivation, can be used for the enzymolysis of protein in sardine decoction below, improves nutritive value, and on the one hand last boiling part can make Enzyme inactivates, and evaporates unnecessary ethanol simultaneously.

Detailed description of the invention

Embodiment 1:

A kind of sardine delicate flavour sauce, it is characterised in that be made up of the raw material of following weight portion (g): fruit wine yeast powder 8, pomegranate Lotus sarcocarp 550, Pericarpium Citri tangerinae 110, Mel 55, Flos Osmanthi Fragrantis pollen 24, brown sugar 75, papain 2, postfermented tea, sardine 700, sorbic acid Potassium 6, mealy potato 12, Fructus Lycii 18, Cortex cinnamomi japonici powder 10, caviar 26, Folium Eriobotryae 16, Sal 36, Folium Perillae 25 and appropriate water；

The preparation method of a kind of sardine delicate flavour sauce, it is characterised in that include following step:

(1) Durio Zibethinus murr sarcocarp mixing Pericarpium Citri tangerinae is broken into homogenate, add Mel, Flos Osmanthi Fragrantis pollen, brown sugar, add the water stirring of raw material equivalent Dilution, pours in fermentation tank, inoculates fruit wine yeast powder, constant temperature 20 ~ 25 DEG C fermentation 20 ~ 25h after high temperature sterilize；

(2) (1) gained fermented product is carried out sucking filtration, obtain filtered juice, add Sal, papain, make under the conditions of water-bath 50 ~ 60 DEG C Yeast cells self-dissolving 15 ~ 20h, obtains filtrate after being centrifuged；

(3) fresh sardine meat grinder is rubbed, enter refiner and add water homogenate 3 ~ 5min than 1:4 ~ 7 by material water quality, add Enter Fructus Lycii, Cortex cinnamomi japonici powder and other residual components, decoct 30 ~ 40min, filter to obtain decoction；

(4) mix the filtrate described in (2) and (3) gained decoction, under the conditions of being incubated 50 ~ 60 DEG C, decoction is carried out enzymolysis 3 ~ 5h, mixed Again boiling under normal temperature and pressure after conjunction, little fire keeps boiling 10 ~ 15min volatilization fume also to inactivate residual protein enzyme, Flavouring agent is prepared after rear concentration.

Claims (2)

1. a sardine delicate flavour sauce, it is characterised in that be made up of the raw material of following weight portion: fruit wine yeast powder 6 ~ 10, Durio Zibethinus murr sarcocarp 500 ~ 600, Pericarpium Citri tangerinae 100 ~ 120, Mel 50 ~ 60, Flos Osmanthi Fragrantis pollen 20 ~ 25, brown sugar 70 ~ 80, papain 2 ~ 3, Postfermented tea, sardine 600 ~ 800, potassium sorbate 4 ~ 8, mealy potato 10 ~ 15, Fructus Lycii 15 ~ 20, Cortex cinnamomi japonici powder 8 ~ 14, caviar 25 ~ 30, Folium Eriobotryae 12 ~ 18, Sal 30 ~ 40, Folium Perillae 20 ~ 30 and appropriate water.

The preparation method of a kind of sardine delicate flavour sauce, it is characterised in that include following Step:

(1) Durio Zibethinus murr sarcocarp mixing Pericarpium Citri tangerinae is broken into homogenate, add Mel, Flos Osmanthi Fragrantis pollen, brown sugar, add the water stirring of raw material equivalent Dilution, pours in fermentation tank, inoculates fruit wine yeast powder, constant temperature 20 ~ 25 DEG C fermentation 20 ~ 25h after high temperature sterilize；

(2) (1) gained fermented product is carried out sucking filtration, obtain filtered juice, add Sal, papain, make under the conditions of water-bath 50 ~ 60 DEG C Yeast cells self-dissolving 15 ~ 20h, obtains filtrate after being centrifuged；

(3) fresh sardine meat grinder is rubbed, enter refiner and add water homogenate 3 ~ 5min than 1:4 ~ 7 by material water quality, add Enter Fructus Lycii, Cortex cinnamomi japonici powder and other residual components, decoct 30 ~ 40min, filter to obtain decoction；

(4) mix the filtrate described in (2) and (3) gained decoction, under the conditions of being incubated 50 ~ 60 DEG C, decoction is carried out enzymolysis 3 ~ 5h, mixed Again boiling under normal temperature and pressure after conjunction, little fire keeps boiling 10 ~ 15min volatilization fume also to inactivate residual protein enzyme, Flavouring agent is prepared after rear concentration.