CN106262606A - A kind of Mylopharyngodon piceus Seasoning gravy and preparation method thereof - Google Patents

A kind of Mylopharyngodon piceus Seasoning gravy and preparation method thereof Download PDF

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Publication number
CN106262606A
CN106262606A CN201610683680.0A CN201610683680A CN106262606A CN 106262606 A CN106262606 A CN 106262606A CN 201610683680 A CN201610683680 A CN 201610683680A CN 106262606 A CN106262606 A CN 106262606A
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parts
mylopharyngodon piceus
flavouring agent
piceus
seasoning gravy
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CN201610683680.0A
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姜敏
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姜敏
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of Mylopharyngodon piceus Seasoning gravy and preparation method thereof, be made up of following raw material: fresh Carnis Mylopharyngodon piceus, vegetable oil, Nan Jiang, Bulbus Allii core, Herba Coriandri, Capsicum annuum var. fasciculatum, fruit wine, clear soup, paste flavor soy sauce, refined salt, crystal sugar, monosodium glutamate, suitable quantity of water, flavouring agent;The manufacture method used comprises the following steps: it is stand-by that (1) makes Mylopharyngodon piceus meat pulp;(2) flavouring agent bag is made standby;(3) soup stock is prepared standby;(4) flavouring agent bag is put in soup stock and filter after heating, obtain baste standby;(5) Mylopharyngodon piceus meat pulp being put into baste, add monosodium glutamate, use little fire instead and endure slowly after boiling, natural cooling obtains Mylopharyngodon piceus Seasoning gravy.The Mylopharyngodon piceus Seasoning gravy that the present invention makes, with fragrance striking the nose, taste is aromatic, mouthfeel is unique, rich in nutritive value, has good health physical therapy effect, its technique is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to popularization and application.

Description

A kind of Mylopharyngodon piceus Seasoning gravy and preparation method thereof
Technical field
The present invention relates to a kind of edible thick gravy and preparation method thereof, particularly to a kind of Mylopharyngodon piceus Seasoning gravy and making side thereof Method.
Background technology
Rice flour is one of universal traditional food of south China, people often with this as breakfast, it is first to be risen by rice bubble, Grinding turns to slurry and is filtered dry, and carries into powder ball and boils heat, then squeezes out root root rice flour, then roll into a ball into one in water and obtain.Rice flour is originally Body is tasteless, it is critical only that the soup i.e. thick gravy for seasoning, and the taste of thick gravy is not only relevant with formula, and the method for making is also Being the weight factor determining thick gravy taste, the thick gravy of each hotel owner has respective formula and has all changed in traditional formula Entering, the thick gravy boiling gained there is also some differences, and its soup stock composition is single, is essentially all simply the lowest by concentration bone Head soup coordinates some flavouring agents and edible oil to make, and flavouring agent and the class such as edible oil that most of hotel owners add differ, mouthfeel The best, nutritional labeling is low, and nutritive value is short of.Some hotel owner for increase mouthfeel, increase spice simply, consumer eat up after meeting Sensation dry mouth and tougue, easily gets angry.Even some illegal businessman also uses waste oil to make the flavouring agent of rice flour, waste oil quality Extreme difference, the most unhygienic, it is peroxide value, acid value, the unedible oil of moisture severe overweight, edible this kind of oil, can destroy leukocyte And alimentary canal mucous membrane, cause alimentary toxicosis, have a strong impact on healthy.
Along with growth in the living standard, the requirement of daily bread is improved constantly by people, be particular about balanced in nutrition while Also pursuing the peculiar flavour of food, the Seasoning gravy for rice flour is of less types in the market, and nutritive value has certain office Sex-limited, also lack the local flavor of uniqueness, and manufacture method is complex, it is difficult to meet growing consumer market demand and people The concept of modern health that day by day updates.
Summary of the invention
It is an object of the invention to provide and a kind of make simple, mouthfeel is unique, the Mylopharyngodon piceus Seasoning gravy that is of high nutritive value and Its manufacture method.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of Mylopharyngodon piceus Seasoning gravy, is made up of the raw material of following weight portion: fresh Carnis Mylopharyngodon piceus 100~150 parts, vegetable oil 5~10 parts, south Rhizoma Zingiberis Recens 1~3 parts, Bulbus Allii core 1~3 parts, Herba Coriandri 1~3 parts, Capsicum annuum var. fasciculatum 2~5 parts, fruit wine 5~10 parts, clear soup 80~200 Part, paste flavor soy sauce 3~6 parts, refined salt 5~7 parts, crystal sugar 2~6 parts, monosodium glutamate 1~2 parts, suitable quantity of water, flavouring agent 8~15 parts;Described Flavouring agent include the raw material of following weight: anistree 0.1~0.3 part, Fructus Tsaoko 1~2 parts, Flos Caryophylli 1~2 parts, mustard 0.1 ~0.3 part, Herba Cymbopogonis Citrari 1~2 parts, Fructus Jujubae 0.2~0.4 part, Herba Salviae Plebeiae 0.2~0.4 part, Laurel 0.5~1 part, Radix Ginseng 0.2~ 0.4 part, Cortex Moutan 0.02~0.04 part;
The manufacture method of described Mylopharyngodon piceus Seasoning gravy, comprises the following steps:
(1) choose fresh Carnis Mylopharyngodon piceus, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out Size degradation, obtains Mylopharyngodon piceus meat pulp stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds anise, Fructus Tsaoko, Flos Caryophylli, mustard, Herba Cymbopogonis Citrari Grass, Fructus Jujubae, Herba Salviae Plebeiae, Laurel, Radix Ginseng and Cortex Moutan, slow fire is fried 20~30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby With;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds south Rhizoma Zingiberis Recens, Bulbus Allii core, Herba Coriandri, Capsicum annuum var. fasciculatum Stir-frying is fragrant, adds fruit wine, clear soup, refined salt, crystal sugar, suitable quantity of water and paste flavor soy sauce, and slow fire boils, and obtains soup stock standby;
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5~2 hours, Heat complete soup stock to filter, remove solid impurity, obtain baste standby;
(5) the Mylopharyngodon piceus meat pulp of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, Using little fire after boiling instead and endure 30~40 minutes at leisure, natural cooling obtains Mylopharyngodon piceus Seasoning gravy.
Preferably, the raw material south Rhizoma Zingiberis Recens used in described step (2), its making includes, with cutter, south Rhizoma Zingiberis Recens is clapped pine.
Preferably, in described step (2) and (3), the vegetable oil of employing is Camellia oil.
The invention has the beneficial effects as follows:
The present invention uses scientific and reasonable manufacture method, the Mylopharyngodon piceus Seasoning gravy made, with fragrance striking the nose, taste is fragrant Dense, mouthfeel is unique, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, there is good health physical therapy effect, Meet the requirement of health diet now;Present invention process is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to push away Wide application.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not only limited to implement in detail below Example.
Embodiment 1:
A kind of Mylopharyngodon piceus Seasoning gravy, is made up of the raw material of following weight portion: fresh Carnis Mylopharyngodon piceus 100 parts, vegetable oil 5 parts, South Rhizoma Zingiberis Recens 1 part, Bulbus Allii core 1 part, 1 part of Herba Coriandri, Capsicum annuum var. fasciculatum 2 parts, 5 parts of fruit wine, clear soup 80 parts, 3 parts of paste flavor soy sauce, refined salt 5 parts, crystal sugar 2 Part, monosodium glutamate 1 part, suitable quantity of water, flavouring agent 8 parts;Described flavouring agent includes the raw material of following weight: anistree 0.1 part, grass Really 1 part, Flos Caryophylli 1 part, 0.1 part of mustard, Herba Cymbopogonis Citrari 1 part, Fructus Jujubae 0.2 part, Herba Salviae Plebeiae 0.2 part, Laurel 0.5 part, Radix Ginseng 0.2 part, Cortex Moutan 0.02 part;
The manufacture method of described Mylopharyngodon piceus Seasoning gravy, comprises the following steps:
(1) choose fresh Carnis Mylopharyngodon piceus, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out Size degradation, obtains Mylopharyngodon piceus meat pulp stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, add anise, Fructus Tsaoko, Flos Caryophylli, mustard, Herba Cymbopogonis Citrari, Fructus Jujubae, Herba Salviae Plebeiae, Laurel, Radix Ginseng and Cortex Moutan, slow fire is fried 20 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds south Rhizoma Zingiberis Recens, Bulbus Allii core, Herba Coriandri, Capsicum annuum var. fasciculatum stir-frying perfume, Adding fruit wine, clear soup, refined salt, crystal sugar, suitable quantity of water and paste flavor soy sauce, slow fire boils, and obtains soup stock standby;
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5 hours, heating Complete soup stock filters, and removes solid impurity, obtains baste standby;
(5) the Mylopharyngodon piceus meat pulp of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, Using little fire after boiling instead and endure 30 minutes at leisure, natural cooling obtains Mylopharyngodon piceus Seasoning gravy.
Embodiment 2:
A kind of Mylopharyngodon piceus Seasoning gravy, is made up of the raw material of following weight portion: fresh Carnis Mylopharyngodon piceus 150 parts, vegetable oil 10 parts, South Rhizoma Zingiberis Recens 3 parts, Bulbus Allii core 3 parts, 3 parts of Herba Coriandri, Capsicum annuum var. fasciculatum 5 parts, 10 parts of fruit wine, clear soup 200 parts, 6 parts of paste flavor soy sauce, refined salt 7 parts, crystal sugar 6 parts, monosodium glutamate 2 parts, suitable quantity of water, flavouring agent 15 parts;Described flavouring agent includes the raw material of following weight: anistree 0.3 part, Fructus Tsaoko 2 parts, Flos Caryophylli 2 parts, 0.3 part of mustard, Herba Cymbopogonis Citrari 2 parts, Fructus Jujubae 0.4 part, Herba Salviae Plebeiae 0.4 part, Laurel 1 part, Radix Ginseng 0.4 part, Cortex Moutan 0.04 part;
The manufacture method of described Mylopharyngodon piceus Seasoning gravy, comprises the following steps:
(1) choose fresh Carnis Mylopharyngodon piceus, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out Size degradation, obtains Mylopharyngodon piceus meat pulp stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, add anise, Fructus Tsaoko, Flos Caryophylli, mustard, Herba Cymbopogonis Citrari, Fructus Jujubae, Herba Salviae Plebeiae, Laurel, Radix Ginseng and Cortex Moutan, slow fire is fried 30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds south Rhizoma Zingiberis Recens, Bulbus Allii core, Herba Coriandri, Capsicum annuum var. fasciculatum stir-frying perfume, Adding fruit wine, clear soup, refined salt, crystal sugar, suitable quantity of water and paste flavor soy sauce, slow fire boils, and obtains soup stock standby;
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 2 hours, having heated The soup stock finished filters, and removes solid impurity, obtains baste standby;
(5) the Mylopharyngodon piceus meat pulp of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, Using little fire after boiling instead and endure 40 minutes at leisure, natural cooling obtains Mylopharyngodon piceus Seasoning gravy.
In the above embodiment of the present invention, the southern Rhizoma Zingiberis Recens used in described making step, its making includes, is clapped by south Rhizoma Zingiberis Recens with cutter Pine;The vegetable oil used in described making step is Camellia oil.
The embodiment of the present invention uses scientific and reasonable manufacture method, the Mylopharyngodon piceus Seasoning gravy made, with fragrance striking the nose, taste Road is aromatic, mouthfeel is unique, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, has good health-care physiotherapeutic Effect, meets the requirement of health diet now;Its technique is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to push away Wide application.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.

Claims (3)

1. a Mylopharyngodon piceus Seasoning gravy, it is characterised in that be made up of the raw material of following weight portion: fresh Carnis Mylopharyngodon piceus 100~150 Part, vegetable oil 5~10 parts, south Rhizoma Zingiberis Recens 1~3 parts, Bulbus Allii core 1~3 parts, Herba Coriandri 1~3 parts, Capsicum annuum var. fasciculatum 2~5 parts, fruit wine 5~10 parts, clear Soup 80~200 parts, paste flavor soy sauce 3~6 parts, refined salt 5~7 parts, crystal sugar 2~6 parts, monosodium glutamate 1~2 parts, suitable quantity of water, flavouring agent 8~ 15 parts;Described flavouring agent includes the raw material of following weight: anistree 0.1~0.3 part, Fructus Tsaoko 1~2 parts, Flos Caryophylli 1~2 Part, mustard 0.1~0.3 part, Herba Cymbopogonis Citrari 1~2 parts, Fructus Jujubae 0.2~0.4 part, Herba Salviae Plebeiae 0.2~0.4 part, Laurel 0.5~1 part, Radix Ginseng 0.2~0.4 part, Cortex Moutan 0.02~0.04 part;
The manufacture method of described Mylopharyngodon piceus Seasoning gravy, comprises the following steps:
(1) choose fresh Carnis Mylopharyngodon piceus, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken Solve, obtain Mylopharyngodon piceus meat pulp stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, add anise, Fructus Tsaoko, Flos Caryophylli, mustard, Herba Cymbopogonis Citrari, Fructus Jujubae, Herba Salviae Plebeiae, Laurel, Radix Ginseng and Cortex Moutan, slow fire is fried 20~30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds south Rhizoma Zingiberis Recens, Bulbus Allii core, Herba Coriandri, Capsicum annuum var. fasciculatum stir-frying perfume, Adding fruit wine, clear soup, refined salt, crystal sugar, suitable quantity of water and paste flavor soy sauce, slow fire boils, and obtains soup stock standby;
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5~2 hours, heating Complete soup stock filters, and removes solid impurity, obtains baste standby;
(5) the Mylopharyngodon piceus meat pulp of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, boil After use little fire instead and endure 30~40 minutes at leisure, natural cooling obtains Mylopharyngodon piceus Seasoning gravy.
The manufacture method of a kind of Mylopharyngodon piceus Seasoning gravy the most according to claim 1, it is characterised in that described step (3) The raw material south Rhizoma Zingiberis Recens of middle use, its making includes, with cutter, south Rhizoma Zingiberis Recens is clapped pine.
The manufacture method of a kind of Mylopharyngodon piceus Seasoning gravy the most according to claim 1, it is characterised in that described step (2) (3), in, the vegetable oil of employing is Camellia oil.
CN201610683680.0A 2016-08-18 2016-08-18 A kind of Mylopharyngodon piceus Seasoning gravy and preparation method thereof Withdrawn CN106262606A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103815389A (en) * 2014-03-06 2014-05-28 湖北工业大学 Fish-taste pumpkin sauce and preparation method thereof
CN104664319A (en) * 2015-02-12 2015-06-03 刘良忠 Fish paste product and processing method thereof
CN105325931A (en) * 2015-09-25 2016-02-17 山东和利农业发展有限公司 Dried fish floss sauce and producing method thereof
CN105394622A (en) * 2015-10-22 2016-03-16 四川省汇泉罐头食品有限公司 Yellow croaker can and making method thereof
CN105831705A (en) * 2016-04-19 2016-08-10 冯美华 Preparation method of black carp sauce

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103815389A (en) * 2014-03-06 2014-05-28 湖北工业大学 Fish-taste pumpkin sauce and preparation method thereof
CN104664319A (en) * 2015-02-12 2015-06-03 刘良忠 Fish paste product and processing method thereof
CN105325931A (en) * 2015-09-25 2016-02-17 山东和利农业发展有限公司 Dried fish floss sauce and producing method thereof
CN105394622A (en) * 2015-10-22 2016-03-16 四川省汇泉罐头食品有限公司 Yellow croaker can and making method thereof
CN105831705A (en) * 2016-04-19 2016-08-10 冯美华 Preparation method of black carp sauce

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