CN106213436A - 一种烤鱼碳烧味调味料及其制备方法 - Google Patents
一种烤鱼碳烧味调味料及其制备方法 Download PDFInfo
- Publication number
- CN106213436A CN106213436A CN201610573295.0A CN201610573295A CN106213436A CN 106213436 A CN106213436 A CN 106213436A CN 201610573295 A CN201610573295 A CN 201610573295A CN 106213436 A CN106213436 A CN 106213436A
- Authority
- CN
- China
- Prior art keywords
- flavouring agent
- taste
- mixing
- decoction
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 48
- 235000013355 food flavoring agent Nutrition 0.000 title claims abstract description 41
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 13
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 title claims abstract description 10
- 229910052799 carbon Inorganic materials 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 12
- 239000003610 charcoal Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 7
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 7
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 7
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 7
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 7
- 235000015076 Shorea robusta Nutrition 0.000 claims abstract description 7
- 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 abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 241000616933 Trichiurus haumela Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 239000011425 bamboo Substances 0.000 claims abstract description 7
- 229940038481 bee pollen Drugs 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 108090000526 Papain Proteins 0.000 claims abstract description 6
- 239000004365 Protease Substances 0.000 claims abstract description 6
- 229940055729 papain Drugs 0.000 claims abstract description 6
- 235000019834 papain Nutrition 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 241001529821 Agastache Species 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 239000003517 fume Substances 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000013019 agitation Methods 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims description 3
- 239000012895 dilution Substances 0.000 claims description 3
- 210000005253 yeast cell Anatomy 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 abstract description 13
- 235000013399 edible fruits Nutrition 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000035943 smell Effects 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000008719 thickening Effects 0.000 abstract description 3
- 230000002159 abnormal effect Effects 0.000 abstract description 2
- 235000014102 seafood Nutrition 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 18
- 235000013305 food Nutrition 0.000 description 11
- 239000000463 material Substances 0.000 description 8
- 230000001476 alcoholic effect Effects 0.000 description 6
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 4
- RGXWDWUGBIJHDO-UHFFFAOYSA-N ethyl decanoate Chemical compound CCCCCCCCCC(=O)OCC RGXWDWUGBIJHDO-UHFFFAOYSA-N 0.000 description 4
- 238000000605 extraction Methods 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- NQRYJNQNLNOLGT-UHFFFAOYSA-N Piperidine Chemical compound C1CCNCC1 NQRYJNQNLNOLGT-UHFFFAOYSA-N 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- -1 amino valeral Chemical compound 0.000 description 2
- 235000013405 beer Nutrition 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- KBEBGUQPQBELIU-CMDGGOBGSA-N Ethyl cinnamate Chemical compound CCOC(=O)\C=C\C1=CC=CC=C1 KBEBGUQPQBELIU-CMDGGOBGSA-N 0.000 description 1
- 108010058643 Fungal Proteins Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 101710180316 Protease 2 Proteins 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000012298 atmosphere Substances 0.000 description 1
- RXQNHIDQIJXKTK-UHFFFAOYSA-N azane;pentanoic acid Chemical compound [NH4+].CCCCC([O-])=O RXQNHIDQIJXKTK-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- KBEBGUQPQBELIU-UHFFFAOYSA-N cinnamic acid ethyl ester Natural products CCOC(=O)C=CC1=CC=CC=C1 KBEBGUQPQBELIU-UHFFFAOYSA-N 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 239000002023 wood 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
Abstract
本发明公开了一种烤鱼碳烧味调味料及其制备方法,由以下重量份的原料制成:果酒酵母粉、无花果、桂圆肉、蜂花粉、柠檬酸、藿香叶、白糖、木瓜蛋白酶、泡椒、带鱼、花生米粉、竹炭、胡椒粉、生抽、食盐、生姜片和适量的水;发明将具有海鲜味的还与作为主料,先烘烤至表面焦黄,发出浓郁的炭烧香气,同时内部保留一定的鱼香味,在通过煎煮的方式将气味溶解到汤汁中,不同于普通鱼香调料,本发明的调料还具备一定的炭烧香气,加入的果汁属于半发酵产品,而且未添加任何的果胶酶成分,残留的一定量果酱正好起到稠化调味料的作用。
Description
技术领域
本发明属于食品的工艺技术领域,具体涉及到一种烤鱼碳烧味调味料及其制备方法。
背景技术
随着社会的发展,食品的工艺及各方面的口感越来越受到人们的重视,食品不仅仅要以健康为前提,口感也非常的重要,民以食为天,但是很多有营养价值的果蔬,甚至是肉制品,没有很好的调料作为口味调理剂,难以下咽,因此食品的调味料成为现代社会不可或缺的一部分,一些肉食类调料可以使一些素食更加美味,提高食欲;调料一般属于即食食品,直接与主要食材混合食用,具有改善主食风味的效果,以往的调料主要存在不同程度的缺点有;调料多采用的粘结成分来增添调味料的粘性,这些粘结成分,虽然无害,但是往往粘结速度过快,很快凝固,使主食粘结在一起,效果很差。
制作肉食香味的调料,本身肉类食材的添加就是少不了的,但是肉食类的调料中含有多种肉类蛋白成分,暴露在空气中容易被细菌感染,蛋白质被分解成三甲基胺、六氢化吡啶、氨基戊醛和氨基戊酸类成分,这些物质会发出令人不愉快的腥味,利用微量的啤酒酒精可以起到很好的效果,酒精是很好的有机溶剂,三甲基胺等成分可以被酒精溶解,加热后随酒精一同挥发,啤酒鸭的制作原理便是如此。
酵母抽提物又叫酵母味素、酵母精、酵母浸膏,是以酵母为原料,利用现代生物技术将酵母菌体内的蛋白质、核酸类物质进行降解,在经过一些精制工序得到的粉状、膏状或液体类产品,具有强烈的呈味性能,是一种高级调味品,它含有肽类化合物、人体所需的18种氨基酸、多种核苷酸、糖分、B族维生素、麦角甾醇酸及各种微量元素等,不含胆固醇及饱和脂肪酸,同时还具有营养、辅助医疗的作用。
发明内容
本发明为了提高调味料的保温、保湿及抗氧化性能,发明一种由果酒酵母半发酵制备的香味调味料,具有降低肉质调料腥味、萃取香味物质的美味调料,具体是通过以下的方法实现的:
一种烤鱼碳烧味调味料,其特征在于,由以下重量份的原料制成:果酒酵母粉6~10、无花果500~600、桂圆肉100~140、蜂花粉30~40、柠檬酸150~200、藿香叶10~15、白糖70~80、木瓜蛋白酶2~3、泡椒10~15、带鱼700~900、花生米粉30~40、竹炭400~500、胡椒粉20~30、生抽30~40、食盐30~40、生姜片10~15和适量的水;
一种烤鱼碳烧味调味料的制备方法,其特征在于,包括以下几个步骤:
(1)混合无花果和桂圆肉打成匀浆,然后加入蜂花粉、柠檬酸和白砂糖,同时加入原料重量份3~5倍的水搅拌稀释,倒入发酵罐中,高温灭菌后接种果酒酵母粉,恒温20~25℃发酵22~26h;
(2)对(1)所得发酵物进行抽滤,得滤汁,加入食盐、木瓜蛋白酶,水浴50~60℃条件下使酵母细胞自溶15~20h,离心后得滤液;
(3)将带鱼用竹炭烘烤,同时过程中不断撒胡椒粉和生抽,烤制鱼皮焦黄,捣碎,混合泡椒、生姜片及其它剩余成分一起放入煮锅中,按料水比1:4~6加水煎煮熬制60~85min,完成后过滤出汤汁;
(4)混合(2)所述的滤液及(3)所得汤汁,混合后再次煮沸,小火保持沸腾10~15min挥发酒气并杀灭酶,浓缩后制得调味料。
本发明是将半发酵的水果用于制备调味料,具体是将水果的果肉经过果酒酵母的半发酵作用,产生乙醇,然后将含有乙醇的半发酵果汁与肉类物质混合煎煮、稠化,最后制得调味料。
发明将香橙作为原料,去皮榨得果汁,调整糖度过后,灭菌并接种果酒酵母粉,搅拌混匀后于20~25℃条件下发酵培养,每隔12h抽样检测果酒的酒精度,发现发酵物中的酒精度变化为:12h过后酒精度为2%左右,24h过后酒精度为4~5%,36h后的酒精度为8%左右,在48h以后酒精度一直处于一个较为平稳的状态,酒精度恒定在9~10%,发明采用酒精含量在4~5%时即发酵24h左右的果汁进行制取调味剂,同时检测此时的果汁含糖量约为初始量的1/4左右,含糖量下降速度快,糖分消耗严重,符合制备调味料的条件,利用经过一段时间发酵的果汁进行制备调味剂,一方面发酵过程中可以产生出将近36种的香味成分,包括芳香醇、酯类、醛类、烯类等,主要的香气物质有癸酸乙酯、辛酸乙酯、月癸酸乙酯、肉桂酸乙酯等。另一方面微量乙醇属于一种有机溶剂,对加入的香味物质具有萃取,溶解作用,使制备的香料香味更加浓厚。
将果汁经过一段时间发酵过后含有微量乙醇的果汁再混合肉质类添加料一起煎煮,煎煮的过程可以挥发掉乙醇成分,同时乙醇挥发的同时带走溶解造成腥味主要原因的三甲基胺等物质,使肉类调味料不含腥味,暴露在空气中保鲜时间更长,最重要的是蒸发掉酒气之后调料不具有酒气。在煎煮的过程中,半发酵果汁中的酵母会随着温度的提高,产生自溶释放酵母胞内物质,不仅自身营养丰富,还是一种肉类食品提高肉类食品口感的食用香精,这一点已经有很多文献及杂质涉及。
本发明的果汁发酵过程中不同于纯制备果酒的发酵,发酵的过程不添加任何的果胶酶进行预处理,果胶酶的前处理可以分解水果中的果胶,降低果汁的粘度,提高过滤速度、出汁率等,不添加果胶酶在于使发酵过后的果汁中含有一定量的果胶成分,用于代替调味料中的黏性物质,提高调味料在主食材上的附着力,形成天然的防护膜,防止主食材水分蒸发,保持一定的湿度对于口感会更有帮助。
本发明的有益效果:发明将具有海鲜味的还与作为主料,先烘烤至表面焦黄,发出浓郁的炭烧香气,同时内部保留一定的鱼香味,在通过煎煮的方式将气味溶解到汤汁中,不同于普通鱼香调料,本发明的调料还具备一定的炭烧香气,加入的果汁属于半发酵产品,而且未添加任何的果胶酶成分,残留的一定量果酱正好起到稠化调味料的作用。
具体实施方式
实施例1:
一种烤鱼碳烧味调味料,其特征在于,由以下重量份(g)的原料制成:果酒酵母粉8、无花果550、桂圆肉120、蜂花粉35、柠檬酸180、藿香叶12、白糖75、木瓜蛋白酶2、泡椒12、带鱼800、花生米粉35、竹炭460、胡椒粉25、生抽36、食盐35、生姜片12和适量的水;
一种烤鱼碳烧味调味料的制备方法,其特征在于,包括以下几个步骤:
(1)混合无花果和桂圆肉打成匀浆,然后加入蜂花粉、柠檬酸和白砂糖,同时加入原料重量份3~5倍的水搅拌稀释,倒入发酵罐中,高温灭菌后接种果酒酵母粉,恒温20~25℃发酵22~26h;
(2)对(1)所得发酵物进行抽滤,得滤汁,加入食盐、木瓜蛋白酶,水浴50~60℃条件下使酵母细胞自溶15~20h,离心后得滤液;
(3)将带鱼用竹炭烘烤,同时过程中不断撒胡椒粉和生抽,烤制鱼皮焦黄,捣碎,混合泡椒、生姜片及其它剩余成分一起放入煮锅中,按料水比1:4~6加水煎煮熬制60~85min,完成后过滤出汤汁;
(4)混合(2)所述的滤液及(3)所得汤汁,混合后再次煮沸,小火保持沸腾10~15min挥发酒气并杀灭酶,浓缩后制得调味料。
Claims (2)
1.一种烤鱼碳烧味调味料,其特征在于,由以下重量份的原料制成:果酒酵母粉6~10、无花果500~600、桂圆肉100~140、蜂花粉30~40、柠檬酸150~200、藿香叶10~15、白糖70~80、木瓜蛋白酶2~3、泡椒10~15、带鱼700~900、花生米粉30~40、竹炭400~500、胡椒粉20~30、生抽30~40、食盐30~40、生姜片10~15和适量的水。
2.根据权利要求1所述一种烤鱼碳烧味调味料的制备方法,其特征在于,包括以下几个步骤:
(1)混合无花果和桂圆肉打成匀浆,然后加入蜂花粉、柠檬酸和白砂糖,同时加入原料重量份3~5倍的水搅拌稀释,倒入发酵罐中,高温灭菌后接种果酒酵母粉,恒温20~25℃发酵22~26h;
(2)对(1)所得发酵物进行抽滤,得滤汁,加入食盐、木瓜蛋白酶,水浴50~60℃条件下使酵母细胞自溶15~20h,离心后得滤液;
(3)将带鱼用竹炭烘烤,同时过程中不断撒胡椒粉和生抽,烤制鱼皮焦黄,捣碎,混合泡椒、生姜片及其它剩余成分一起放入煮锅中,按料水比1:4~6加水煎煮熬制60~85min,完成后过滤出汤汁;
(4)混合(2)所述的滤液及(3)所得汤汁,混合后再次煮沸,小火保持沸腾10~15min挥发酒气并杀灭酶,浓缩后制得调味料。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610573295.0A CN106213436A (zh) | 2016-07-21 | 2016-07-21 | 一种烤鱼碳烧味调味料及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610573295.0A CN106213436A (zh) | 2016-07-21 | 2016-07-21 | 一种烤鱼碳烧味调味料及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106213436A true CN106213436A (zh) | 2016-12-14 |
Family
ID=57531696
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610573295.0A Withdrawn CN106213436A (zh) | 2016-07-21 | 2016-07-21 | 一种烤鱼碳烧味调味料及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106213436A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107684039A (zh) * | 2017-10-30 | 2018-02-13 | 桐梓县贵荣梅花鹿养殖场 | 一种鹿皮冻的制作方法 |
CN110771816A (zh) * | 2019-11-13 | 2020-02-11 | 黄佑财 | 一种瓦缸鱼及其制作方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105285881A (zh) * | 2015-11-13 | 2016-02-03 | 合肥杠岗香食品有限公司 | 一种抗氧化鲍鱼调味拌料及其制备方法 |
CN105495545A (zh) * | 2015-12-25 | 2016-04-20 | 安徽省芬格欣普蓝生物药业有限公司 | 一种香菇酱及其制备方法 |
-
2016
- 2016-07-21 CN CN201610573295.0A patent/CN106213436A/zh not_active Withdrawn
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105285881A (zh) * | 2015-11-13 | 2016-02-03 | 合肥杠岗香食品有限公司 | 一种抗氧化鲍鱼调味拌料及其制备方法 |
CN105495545A (zh) * | 2015-12-25 | 2016-04-20 | 安徽省芬格欣普蓝生物药业有限公司 | 一种香菇酱及其制备方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107684039A (zh) * | 2017-10-30 | 2018-02-13 | 桐梓县贵荣梅花鹿养殖场 | 一种鹿皮冻的制作方法 |
CN110771816A (zh) * | 2019-11-13 | 2020-02-11 | 黄佑财 | 一种瓦缸鱼及其制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103431484B (zh) | 芦笋咖啡混合饮料及其制备方法 | |
KR20180022238A (ko) | 양념 갈비 소스의 제조방법 | |
CN102894322B (zh) | 一种烹调迷迭香料酒 | |
CN105685316A (zh) | 一种藤茶菊花复合饮料及其制备方法 | |
KR20120021621A (ko) | 비타민c를 이용한 나훔 인삼주 제조법 | |
CN106565838A (zh) | 一种稳定性好的藻蓝蛋白及其制备方法、组合物和应用 | |
CN106107869A (zh) | 一种红烧烹饪料酒及其制作方法 | |
CN106174394A (zh) | 一种去腥海鲜虾味调味料及其制备方法 | |
JP2004008167A (ja) | タマネギ発酵物の製造方法 | |
CN106213436A (zh) | 一种烤鱼碳烧味调味料及其制备方法 | |
CN104366441A (zh) | 一种牛肉西瓜酱的制备方法 | |
CN106213438A (zh) | 一种去腥海鲜贝类调味料及其制备方法 | |
CN106174395A (zh) | 一种清淡清香味调味料及其制备方法 | |
KR20000030280A (ko) | 허브류를 이용한 전통 조미식품 및 그 제조방법 | |
KR100999436B1 (ko) | 기호성이 높은 마늘 음료의 제조방법 | |
CN106213439A (zh) | 一种去腥膻味调味料及其制备方法 | |
CN106213425A (zh) | 一种沙丁鱼鲜味调味料及其制备方法 | |
CN106213441A (zh) | 一种浓郁鸡肉香调味料及其制备方法 | |
CN106213437A (zh) | 一种酵母提取物肉质香精调味料及其制备方法 | |
KR102124472B1 (ko) | 고추맛 기름 | |
CN107212357A (zh) | 一种调味增香料酒的制备方法 | |
CN105918956A (zh) | 一种柑肉陈皮干及其制作方法 | |
CN105124545A (zh) | 一种野菜酱及其制备方法 | |
CN106213453A (zh) | 一种煎炸土豆香味的鲜味酱及其制备方法 | |
CN110024928A (zh) | 一种枣饮料及其制备工艺 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161214 |