CN106262634A - A kind of spicy fish flavoring agent and preparation method thereof - Google Patents
A kind of spicy fish flavoring agent and preparation method thereof Download PDFInfo
- Publication number
- CN106262634A CN106262634A CN201610861562.4A CN201610861562A CN106262634A CN 106262634 A CN106262634 A CN 106262634A CN 201610861562 A CN201610861562 A CN 201610861562A CN 106262634 A CN106262634 A CN 106262634A
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- flavoring agent
- spicy fish
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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
Abstract
The invention belongs to field of food, be specifically related to a kind of spicy fish flavoring agent and preparation method thereof.Described spicy fish flavoring agent is made up of oil plant bag and siccative bag, described oil plant bag is made up of vegetable oil, broad bean paste, capsicum annum fasciculatum, Semen Sojae Preparatum, old ginger, Bulbus Allii, white sugar, Zanthoxylum schinifolium, Sal, acid Semen vignae sinensis, soya sauce, five spice powder, white pepper powder, capsanthin, xanthoxylum oleoresin, capsicum oleoresin, potassium sorbate, monosodium glutamate, I+G, dried scallop powder, citric acid, and described five spice powder is made up of anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Fructus Tsaoko, Oleum Linderae；Described siccative bag is made up of capsicum annum fasciculatum and Zanthoxylum schinifolium.The invention also discloses the manufacture method of this spicy fish flavoring agent.The spicy fish flavoring agent of the present invention, by the formula of its uniqueness, makes culinary art new hand also can make appetizing spicy fish；And flavouring agent various with parch need not be prepared during culinary art temporarily, it is directly added into, shortens cooking time.The spicy fish flesh of fish of gained is tender and delicious, is deeply liked by consumer.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of spicy fish flavoring agent and preparation method thereof.
Background technology
The present age, people's rhythm of life ratio was very fast, works and lives and is all particular about efficiency, and flash-cook is that current people like chasing after
One of method asked, utilizes the condiment configured to boil, and reaches fast rapid-result dish taste preferably purpose simultaneously.
Fish is common aquatic food, not only delicious flavour, and high nutritive value, its protein content is Carnis Sus domestica
Twice, and belong to high-quality protein, human absorptivity is high.In fish rich in abundant thiamine, riboflavin, nicotinic acid, vitamin D and
The mineral such as a certain amount of calcium, phosphorus, ferrum.Though fat content is low in the flesh of fish, but fatty acid therein be proved blood sugar lowering,
Protect the effect of the heart and anti-cancer.Vitamin D in the flesh of fish, calcium, phosphorus, can the most pre-anti-osteoporosis.Therefore, fish
Meat is the vegetable that people often eat, so fish flavoring agent is more welcomed by the people.
River taste is the most famous, it is simply that its enough fiber crops is enough peppery, and eat is heartily.For modern, fish is again one big
Staple food, not only nutrition but also delicious, and the various flavouring agents sold in the market are single product mostly, consumer needs to buy many
Kind of flavoring agent is allocated at random when culinary art, therefore when culinary art due to raw material confeuse the parimary with secondary, flavoring agent proportioning more or less and fire
The factors such as time control is not in place cause gained spicy fish color to differ greatly；And the parch of spice and flavoring agent needs big
The oil of amount, wastes raw material, and everyone slaps on the addition of all kinds of spices and flavoring agent and on the time of the infusion that stir-fries
It is improper to hold, and causes the dish flavor cooked the best.
Current fish flavoring agent mouthfeel is more single, needs the fish flavoring agent of various tastes to meet people and fast cook fish, mouthfeel is relaxed
Refreshing, nutritious requirement, so the invention provides a kind of spicy fish flavoring agent to cater to the crowd of different taste demand；Directly
The disposable and convenient flavouring agent added, unique formula, good to eat local flavor, people can be helped at short notice to cook delicious good
Meat and fish dishes, meanwhile, has saved raw material.Unique spicy tender fish seasoning and preparation method of seasoning, is the delicious food on the tip of the tongue, meets the mouth liking peppery crowd
Taste.Accelerate in rhythm of life and build today of conservation-minded society, enjoying the favor of people.
Summary of the invention
In view of this, it is an object of the invention to provide a kind of spicy fish flavoring agent.The spicy fish flavoring agent of the present invention is spicy fresh
Perfume (or spice), oppresses tender and delicious, by the formula of its uniqueness, makes culinary art new hand also can make appetizing spicy fish.It addition, this
Bright spicy fish flavoring agent need not prepare flavouring agent various with parch when cooking temporarily, is directly added into, shortens cooking time.
For achieving the above object, the technical scheme is that
A kind of spicy fish flavoring agent, is made up of oil plant bag and siccative bag, and described oil plant bag is by weight by following component group
Become: vegetable oil 250-380 part, broad bean paste 200-300 part, capsicum annum fasciculatum 15-50 part, Semen Sojae Preparatum 20-35 part, old ginger 50-120 part, big
Bulbus Allii 50-120 part, white sugar 10-20 part, Zanthoxylum schinifolium 5-15 part, Sal 15-25 part, acid Semen vignae sinensis 100-160 part, soya sauce 5-15
Part, five spice powder 5-15 part, white pepper powder 1-4 part, capsanthin 2-5 part, xanthoxylum oleoresin 0.2-1 part, capsicum oleoresin 3-8 part,
Potassium sorbate 0.2-0.8 part, monosodium glutamate 40-60 part, I+G 1-2 part, dried scallop powder 1.5-3 part, citric acid 0.8-2 part；Described spices
Powder consists of the following composition by weight: anistree 7-12 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 10-15 part, Fructus Foeniculi 5-8 part, Fructus Tsaoko 7-10 part, Oleum Linderae
3.5-7 part；Described siccative bag consists of the following composition by weight: capsicum annum fasciculatum 3-6 part, Zanthoxylum schinifolium 1-4 part.
Above-mentioned required each raw material can be bought by market, it is possible to the method grasped by those skilled in the art prepares.
The ratio of various compositions added in the spicy fish flavoring agent of the present invention is particularly important, the most just can produce orthodox school,
Genuine spicy fish flavoring agent, by the formula of its uniqueness, makes culinary art new hand also can make appetizing spicy fish.
Zanthoxylum schinifolium has fragrant stomach invigorating, warming spleen and stomach for dispelling cold, removing damp and stopping pain, parasite killing removing toxic substances, effect of antipruritic solution raw meat.Various meat can be removed
The stink smell of class；Promote salivation, increase appetite；Distend the blood vessels, thus play the effect reduced blood pressure.
Capsicum annum fasciculatum, Fructus Capsici mutation, belong to the perennial half woody cotton plant of Solanaceae Capsicum, often make annual cultivation, fruit bunch
It is born in an end, the same Capsicum annuum L. of local flavor.All herbal medicine, rhizome is warm in nature, sweet in the mouth, and energy expelling wind and cold, relaxing muscles and tendons and activating QI and blood in the collateral also has parasite killing, antipruritic merit
Effect.
Dried scallop powder is to be widely present in Sargassum and halobiontic acylate, gains the name because there being shellfish delicate flavour.Dried scallop powder
Also known as sodium succinate (sodium succinate), succinic acid (sodiumsuccinate) is the classical Chinese medicine amber of relieving convulsion endogenous wind stopping
The effective ingredient of amber, is also the intermediate metabolites of internal tricarboxylic acid cycle, its chemical constitution and neurotransmitter gamma-amino fourth in brain
Acid (GABA) is similar with taurine, has multiple pharmacodynamics effect, and its biological activity has been summarized.Chemical lights epilepsy animals mould
Type is proved lumbar injection dry scallop and have inhibitory action, has medical value.Dried scallop powder and main component sodium glutamate in monosodium glutamate
Share the most in certain proportion, produce the effect that delicate flavour is multiplied, make it more can play the effect of delicious food.
Xanthoxylum oleoresin be use extraction extract from Pericarpium Zanthoxyli containing the whole flavour characteristic oily goods of Pericarpium Zanthoxyli, often
Kilogram being equivalent to fragrance and the picotement that 20-30 kilogram of Pericarpium Zanthoxyli is had, and character is stable, be uniformly dispersed during use noresidue,
It is modulation Pericarpium Zanthoxyli fragrance, the desirable feedstock of fiber crops taste.
Capsicum oleoresin is also known as Fructus Capsici extract, chilli oil, capsicum oil.It is the mixture containing many kinds of substance perhaps, main
Capsochrome class material to be contained and pungent class material are constituted.Its represent thing be capsorubin, capsorubin, capsanthin,
Cryptoxanthin, violaxanthin, capsorubin diacetate esters, capsorubin palmitate etc.；Spicy substance includes capsaicin, peppery
Green pepper alcohol, dihydro Capsaicin, fall dihydro Capsaicin etc..It can make seasoning, coloring, fumet and body-building adjuvant etc. in the food industry.
Also can be as the raw material making other complex or unitary agent.
I+G, is that two kinds of flavoring agents combine the abbreviation taking away an English alphabet, i.e. 5 ' sodium inosinate (IMP) and 5 ' bird nucleic acid
Sodium (GMP), is also called disodium 5 '-ribonucleotide.Disodium 5 '-ribonucleotide (I+G) is the ucleotides food freshener of a new generation, can directly add
Enter in food, play the fresh effect of increasing, be relatively inexpensive and the best flavour enhancer of effect, be instant noodle seasoning bag, seasoning
One of main flavor composition of product such as chicken essence, chicken powder and the fresh soy sauce of increasing etc.；It addition, this product also to animal migration hepatitis, chronic hepatitis,
Progressive muscular atrophy and various eye part disease have certain auxiliary therapeutic action.
Potassium sorbate can suppress the activity of mycete, yeast and aerobic bacteria effectively, moreover it is possible to prevents bacillus botulinus, Portugal
Harmful microbe growth and the breedings such as grape coccus, Salmonella, but useful micro-with bacillus acidophilus etc. to anaerobic sporeformer
Biological nearly unavailable, it is more higher than bactericidal action that it restrains the effect grown, thus reaches effectively to extend the holding time of food,
And keep the local flavor of original food.Its antiseptic effect is 5-10 times of like product sodium benzoate.
Further, described a kind of spicy fish flavoring agent, described oil plant bag consists of the following composition by weight: vegetable oil
300 parts, broad bean paste 230 parts, capsicum annum fasciculatum 20 parts, 25 parts of Semen Sojae Preparatum, old ginger 80 parts, 80 parts of Bulbus Allii, white sugar 15 parts, Zanthoxylum schinifolium 10
Part, Sal 22 parts, acid Semen vignae sinensis 130 parts, soya sauce 10 parts, five spice powder 10 parts, white pepper powder 2 parts, capsanthin 3 parts, Fructus Zanthoxyli oil tree
0.5 part of fat, capsicum oleoresin 4 parts, potassium sorbate 0.5 part, monosodium glutamate 50 parts, I+G 1.4 parts, dried scallop powder 2 parts, citric acid 1.2 parts；
Described siccative bag consists of the following composition by weight: capsicum annum fasciculatum 4 parts, Zanthoxylum schinifolium 2 parts.
Further, described a kind of spicy fish flavoring agent, described five spice powder consists of the following composition by weight: anistree 9
Part, 12 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi 7 parts, Fructus Tsaoko 8 parts, Oleum Linderae 5 parts.
Further, described a kind of spicy fish flavoring agent, described oil plant bag and siccative bag weight ratio are 150-200:4-10.
Preferably, described oil plant bag and siccative bag weight ratio are 160:6.
Further, described a kind of spicy fish flavoring agent, also include cure bag, described cure bag is by weight by following one-tenth
It is grouped into: starch 5-12 part, edible salt 3-10 part, papain 0.1-0.6 part.
Further, described a kind of spicy fish flavoring agent, described cure bag consists of the following composition by weight: starch 9
Part, edible salt 5 parts, papain 0.2 part.
Further, described a kind of spicy fish flavoring agent, described oil plant bag, siccative bag, cure bag three's weight ratio are 150-
200:4-10:10-20.
Preferably, described oil plant bag, siccative bag, cure bag three's weight ratio are 160:6:14.
The two of the purpose of the present invention are to provide the manufacture method of a kind of spicy fish flavoring agent, specifically include following steps:
(1) preparation of oil plant bag: pulverize or cut join on deck by needing to pulverize or cut the raw material joined, take above-mentioned
The edible vegetable oil heating of weight portion, adds the broad bean paste parch of above-mentioned weight portion, adds above-mentioned in the broad bean paste that parch is good
The capsicum annum fasciculatum of weight portion, Semen Sojae Preparatum, old ginger, Bulbus Allii, Zanthoxylum schinifolium infusion stir-fry to obtain compound I；Above-mentioned weight is added in compound I
Remaining flavoring agent of part, infusion stir-fries, and is sufficiently mixed post package and obtains oil plant bag；
(2) making of siccative bag: capsicum annum fasciculatum and Zanthoxylum schinifolium are pulverized respectively, carries out proportioning according to above-mentioned weight portion, fully
Mixing, encapsulates to obtain siccative bag.
Further, described preparation method, also include the preparation of cure bag: described cure bag is by weight by following one-tenth
It is grouped into: starch 5-12 part, edible salt 3-10 part, papain 0.1-0.6 part；Weigh successively by above-mentioned weight portion, fully
Mixing, encapsulates to obtain cure bag.
Further, described preparation method, by the described oil plant bag individually encapsulated, siccative bag, cure bag be by weight
150-200:4-10:10-20 carries out closing bag encapsulation, obtains spicy fish flavoring agent.
Further, described preparation method, described oil plant bag, siccative bag, cure bag are by weight for 160:6:14.
Further, the most described edible vegetable oil is heated to 130-150 DEG C, is preferably heated to 140 DEG C.
Vegetable oil is heated to 130-150 DEG C, under this oil temperature condition, can guarantee that broad bean paste produces joyful fragrance.By bean
Lobe beans explodes to going out perfume (or spice), adds other various spices and flavoring agent stirs uniformly, various local flavor so can be made preferably to merge
Together, mellow fragrance is produced.
Further, the process that described infusion stir-fries requires supplementation with a certain amount of water to ensure that parch harvest reaches 98%.
The beneficial effects of the present invention is:
1) the spicy fish flavoring agent that the present invention provides has mellow fragrance, by the formula of its uniqueness, obtains from color, smell and taste
Improve, spicy fresh perfume (or spice), overbearing strong enough, make us enjoying endless aftertastes, deeply liked by Xi La consumer.
2) the spicy fish flavoring agent that the present invention provides need not prepare flavouring agent various with parch when culinary art temporarily, saves former
Material, this flavoring agent is the flavouring agent of a kind of direct interpolation, can reach required culinary art effect, shorten and cook within the shorter time
Prepare food the time, even if culinary art new hand also can make appetizing spicy fish.Oppress tender and delicious, deeply liked by consumer, solve
The present situation that products taste is bad, meets the demand in market.
Accompanying drawing explanation
Fig. 1 is present invention process flow chart.
Detailed description of the invention
Hereinafter detailed description of a preferred embodiment of the present invention will be given.The reality of unreceipted actual conditions in preferred embodiment
Proved recipe method, generally according to normal condition, illustrated embodiment is to preferably illustrate present disclosure, but is not
Present disclosure is only limitted to illustrated embodiment.So those of ordinary skill in the art according to foregoing invention content to embodiment party
Case carries out nonessential improvement and adjustment, still falls within protection scope of the present invention.
Embodiment 1 spicy fish flavouring material formula
A kind of spicy fish flavoring agent, is made up of oil plant bag and siccative bag.
Oil plant bag consists of the following composition by weight: vegetable oil 350g, broad bean paste 250g, capsicum annum fasciculatum 20g, Semen Sojae Preparatum
25g, old ginger 60g, Bulbus Allii 70g, white sugar 15g, Zanthoxylum schinifolium 10g, Sal 20g, acid Semen vignae sinensis 120g, soya sauce 10g, five spice powder
12g, white pepper powder 3g, capsanthin 2g, xanthoxylum oleoresin 0.7g, capsicum oleoresin 4g, potassium sorbate 0.3g, monosodium glutamate 45g, I+G
1.5g, dried scallop powder 2.2g, citric acid 1g；Described five spice powder consists of the following composition by weight: anistree 10g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 12g,
Fructus Foeniculi 6g, Fructus Tsaoko 8g, Oleum Linderae 5g.
Siccative bag consists of the following composition by weight: capsicum annum fasciculatum 5g, Zanthoxylum schinifolium 2g.
Described oil plant bag and siccative bag weight ratio are 150:6.
Embodiment 2 spicy fish flavouring material formula
A kind of spicy fish flavoring agent, is made up of oil plant bag and siccative bag.
Oil plant bag consists of the following composition by weight: vegetable oil 300g, broad bean paste 220g, capsicum annum fasciculatum 30g, Semen Sojae Preparatum
30g, old ginger 90g, Bulbus Allii 70g, white sugar 17g, Zanthoxylum schinifolium 12g, Sal 18g, acid Semen vignae sinensis 150g, soya sauce 8g, five spice powder
12g, white pepper powder 2g, capsanthin 4g, xanthoxylum oleoresin 0.8g, capsicum oleoresin 6g, potassium sorbate 0.6g, monosodium glutamate 50g, I+G
1.5g, dried scallop powder 2.5g, citric acid 1.5g；Described five spice powder consists of the following composition by weight: anistree 10g, Cortex cinnamomi japonici (Ramulus Cinnamomi)
12g, Fructus Foeniculi 6g, Fructus Tsaoko 8g, Oleum Linderae 5g.
Siccative bag consists of the following composition by weight: capsicum annum fasciculatum 5g, Zanthoxylum schinifolium 3g.
Described oil plant bag and siccative bag weight ratio are 180:8.
Embodiment 3 spicy fish flavouring material formula
A kind of the Fish with Chinese Sauerkraut complete feed, is made up of oil plant bag, siccative bag and cure bag.
Oil plant bag consists of the following composition by weight: vegetable oil 300g, broad bean paste 230g, capsicum annum fasciculatum 20g, Semen Sojae Preparatum
25g, old ginger 80g, Bulbus Allii 80g, white sugar 15g, Zanthoxylum schinifolium 10g, Sal 22g, acid Semen vignae sinensis 130g, soya sauce 10g, five spice powder
10g, white pepper powder 2g, capsanthin 3g, xanthoxylum oleoresin 0.5g, capsicum oleoresin 4g, potassium sorbate 0.5g, monosodium glutamate 55g, I+G
1.4g, dried scallop powder 2g, citric acid 1.2g；Described five spice powder consists of the following composition by weight: anistree 9g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 13g, little
Fennel 7g, Fructus Tsaoko 8g, Oleum Linderae 5g.
Siccative bag consists of the following composition by weight: capsicum annum fasciculatum 4g, Zanthoxylum schinifolium 2g.
Cure bag consists of the following composition by weight: starch 9g, edible salt 5g, papain 0.2g.
Described oil plant bag, siccative bag and cure bag weight ratio are 160:6:15.
The preparation of embodiment 4 spicy fish flavoring agent
The method preparing spicy fish flavoring agent according to embodiment 1 formula, specifically includes following steps:
(1) preparation of oil plant bag:
Pulverize or cut join on deck by needing to pulverize or cut the raw material joined, take the food plant of above-mentioned weight portion
Oil is heated to 140 DEG C, adds the broad bean paste parch of above-mentioned weight portion, adds the court of above-mentioned weight portion in the broad bean paste that parch is good
It green pepper, Semen Sojae Preparatum, old ginger, Bulbus Allii, Zanthoxylum schinifolium infusion stir-fry to obtain compound I；The process that described infusion stir-fries requires supplementation with a certain amount of
Water ensure that parch harvest reaches 98%；Adding remaining flavoring agent of above-mentioned weight portion in compound I, infusion stir-fries, fully
Mixing post package obtains oil plant bag.
(2) making of siccative bag: capsicum annum fasciculatum and Zanthoxylum schinifolium are pulverized respectively, carries out proportioning according to above-mentioned weight portion, fully
Mixing, encapsulates to obtain siccative bag.
Carry out the described oil plant bag individually encapsulated, siccative bag by weight closing bag encapsulation, obtain spicy fish flavoring agent finished product.
The preparation of embodiment 5 spicy fish flavoring agent
The method preparing spicy fish flavoring agent according to embodiment 3 formula, specifically includes following steps:
(1) preparation of oil plant bag:
Pulverize or cut join on deck by needing to pulverize or cut the raw material joined, take the food plant of above-mentioned weight portion
Oil is heated to 145 DEG C, adds the broad bean paste parch of above-mentioned weight portion, adds the court of above-mentioned weight portion in the broad bean paste that parch is good
It green pepper, Semen Sojae Preparatum, old ginger, Bulbus Allii, Zanthoxylum schinifolium infusion stir-fry to obtain compound I；The process that described infusion stir-fries requires supplementation with a certain amount of
Water ensure that parch harvest reaches 98%；Adding remaining flavoring agent of above-mentioned weight portion in compound I, infusion stir-fries, fully
Mixing post package obtains oil plant bag.
(2) making of siccative bag: capsicum annum fasciculatum and Zanthoxylum schinifolium are pulverized respectively, carries out proportioning according to above-mentioned weight portion, fully
Mixing, encapsulates to obtain siccative bag.
(3) preparation of cure bag
Weigh starch successively by above-mentioned weight portion, edible salt, papain are sufficiently mixed, and encapsulate to obtain cure bag.
Carry out the described oil plant bag individually encapsulated, siccative bag, cure bag by weight closing bag encapsulation, obtain spicy fish flavoring agent
Finished product.
Refer to the technological process shown in accompanying drawing 1 in more detail be prepared.
Finally illustrating, above example is only in order to illustrate technical scheme and unrestricted, although with reference to relatively
The present invention has been described in detail by good embodiment, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent, and without deviating from objective and the scope of technical solution of the present invention, it all should be contained at this
In the middle of the right of invention.
Claims (10)
1. a spicy fish flavoring agent, it is characterised in that be made up of oil plant bag and siccative bag, described oil plant bag by weight by with
Lower one-tenth is grouped into: vegetable oil 250-380 part, broad bean paste 200-300 part, capsicum annum fasciculatum 15-50 part, Semen Sojae Preparatum 20-35 part, old ginger 50-
120 parts, Bulbus Allii 50-120 part, white sugar 10-20 part, Zanthoxylum schinifolium 5-15 part, Sal 15-25 part, acid Semen vignae sinensis 100-160 part, Huang
Bean sauce 5-15 part, five spice powder 5-15 part, white pepper powder 1-4 part, capsanthin 2-5 part, xanthoxylum oleoresin 0.2-1 part, chilli oil tree
Fat 3-8 part, potassium sorbate 0.2-0.8 part, monosodium glutamate 40-60 part, I+G 1-2 part, dried scallop powder 1.5-3 part, citric acid 0.8-2 part；
Described five spice powder consists of the following composition by weight: anistree 7-12 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 10-15 part, Fructus Foeniculi 5-8 part, Fructus Tsaoko 7-10
Part, Oleum Linderae 3.5-7 part；Described siccative bag consists of the following composition by weight: capsicum annum fasciculatum 3-6 part, Zanthoxylum schinifolium 1-4 part.
A kind of spicy fish flavoring agent the most according to claim 1, it is characterised in that described oil plant bag is by weight by following
One-tenth is grouped into: vegetable oil 300 parts, broad bean paste 230 parts, capsicum annum fasciculatum 20 parts, 25 parts of Semen Sojae Preparatum, old ginger 80 parts, 80 parts of Bulbus Allii, white sugar
15 parts, Zanthoxylum schinifolium 10 parts, Sal 22 parts, acid Semen vignae sinensis 130 parts, soya sauce 10 parts, five spice powder 10 parts, white pepper powder 2 parts, capsanthin
3 parts, xanthoxylum oleoresin 0.5 part, capsicum oleoresin 4 parts, potassium sorbate 0.5 part, monosodium glutamate 50 parts, I+G 1.4 parts, dried scallop powder 2 parts,
Citric acid 1.2 parts；Described siccative bag consists of the following composition by weight: capsicum annum fasciculatum 4 parts, Zanthoxylum schinifolium 2 parts.
A kind of spicy fish flavoring agent the most according to claim 1, it is characterised in that described five spice powder is by weight by following
One-tenth is grouped into: anise 9 parts, 12 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi 7 parts, Fructus Tsaoko 8 parts, Oleum Linderae 5 parts.
A kind of spicy fish flavoring agent the most according to claim 1, it is characterised in that described oil plant bag and siccative bag weight ratio are
150-200:4-10.
A kind of spicy fish flavoring agent the most according to claim 1, it is characterised in that also include that cure bag, described cure bag are pressed
Weight portion meter consists of the following composition: starch 5-12 part, edible salt 3-10 part, papain 0.1-0.6 part.
A kind of spicy fish flavoring agent the most according to claim 5, it is characterised in that described cure bag is by weight by following
One-tenth is grouped into: starch 9 parts, edible salt 5 parts, papain 0.2 part.
A kind of spicy fish flavoring agent the most according to claim 5, it is characterised in that described oil plant bag, siccative bag, cure bag three
Person's weight ratio is 150-200:4-10:10-20.
8. the preparation method of the spicy fish flavoring agent described in any one of claim 1-7, it is characterised in that specifically include following step
Rapid:
(1) preparation of oil plant bag: pulverize or cut join on deck by needing to pulverize or cut the raw material joined, take above-mentioned weight
The edible vegetable oil heating of part, adds the broad bean paste parch of above-mentioned weight portion, adds above-mentioned weight in the broad bean paste that parch is good
Part capsicum annum fasciculatum, Semen Sojae Preparatum, old ginger, Bulbus Allii, Zanthoxylum schinifolium infusion stir-fry to obtain compound I；Above-mentioned weight portion is added in compound I
Remaining flavoring agent, infusion stir-fries, and is sufficiently mixed post package and obtains oil plant bag；
(2) making of siccative bag: capsicum annum fasciculatum and Zanthoxylum schinifolium are pulverized respectively, carries out proportioning according to above-mentioned weight portion, is sufficiently mixed,
Encapsulate to obtain siccative bag.
Preparation method the most according to claim 8, it is characterised in that also include the preparation of cure bag: described cure bag is pressed
Weight portion meter consists of the following composition: starch 5-12 part, edible salt 3-10 part, papain 0.1-0.6 part；By above-mentioned weight
Part weighs successively, is sufficiently mixed, encapsulates to obtain cure bag.
Preparation method the most according to claim 9, it is characterised in that by the described oil plant bag individually encapsulated, siccative bag,
Cure bag carries out closing bag encapsulation by weight for 150-200:4-10:10-20, obtains spicy fish flavoring agent.
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| CN110506918A (en) * | 2019-09-20 | 2019-11-29 | 成都市味百度食品有限公司 | A kind of the Fish with Chinese Sauerkraut seasoning and preparation method thereof |
| CN111602786A (en) * | 2020-06-22 | 2020-09-01 | 湖南创奇食品有限公司 | Formula for making fish bubbles with spicy flavor and preparation method thereof |
| CN112273627A (en) * | 2020-10-28 | 2021-01-29 | 重庆秦妈食品有限公司 | Preparation method of fish seasoning |
| CN112401209A (en) * | 2020-11-19 | 2021-02-26 | 杨斌 | Fish cooking material and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107495274A (en) * | 2017-08-24 | 2017-12-22 | 宁夏红山河食品股份有限公司 | A kind of spicy culinary art dip and preparation method thereof |
| CN108902877A (en) * | 2018-06-08 | 2018-11-30 | 四川省川南酿造有限公司 | A kind of formula of condiment for fish filets in hot chilli oil and preparation method thereof |
| CN110506918A (en) * | 2019-09-20 | 2019-11-29 | 成都市味百度食品有限公司 | A kind of the Fish with Chinese Sauerkraut seasoning and preparation method thereof |
| CN111602786A (en) * | 2020-06-22 | 2020-09-01 | 湖南创奇食品有限公司 | Formula for making fish bubbles with spicy flavor and preparation method thereof |
| CN112273627A (en) * | 2020-10-28 | 2021-01-29 | 重庆秦妈食品有限公司 | Preparation method of fish seasoning |
| CN112401209A (en) * | 2020-11-19 | 2021-02-26 | 杨斌 | Fish cooking material and preparation method thereof |
| CN112401208A (en) * | 2020-11-19 | 2021-02-26 | 杨斌 | Fish water dipping seasoning and preparation method thereof |
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