CN106562386A - A preparing method of spicy fish paste having different pungency degrees - Google Patents
A preparing method of spicy fish paste having different pungency degrees Download PDFInfo
- Publication number
- CN106562386A CN106562386A CN201610909971.7A CN201610909971A CN106562386A CN 106562386 A CN106562386 A CN 106562386A CN 201610909971 A CN201610909971 A CN 201610909971A CN 106562386 A CN106562386 A CN 106562386A
- Authority
- CN
- China
- Prior art keywords
- degree
- alec
- powder
- beans
- fish
- 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.)
- Pending
Links
Landscapes
- Seasonings (AREA)
Abstract
A preparing method of spicy fish paste having different pungency degrees is disclosed. The method includes a) weighing 10 jin of bighead carps, slicing the bighead carps, cleaning the slices and keeping the slices for later use, b) preparing plant pickling auxiliary materials, and pickling the bighead carps for 8 h or above, c) taking the fish out when the fish is drained to a degree that the water content of is 40%, and keeping the fish for subsequent stir-frying, d) mixing 4 jin of sesame oil, 4 jin of red oil and 4 jin of scallion oil to obtain mixed oil, heating the oil to 80 DGE C or above, adding the fish into a pan and stir-drying the fish, e) when the fish is light yellow, adding stir-frying auxiliary materials, and stir-frying the mixture continuously until the fish is golden yellow, f) performing low-temperature refrigeration and sterilization, g) performing deoxygenation and h) subpacking and sealing a product. The method is suitable for industrial, standardized and large-scale production.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of preparation method of the spicy alec with different peppery degree.
Background technology
Existing alec product on the market, dragons and fishes jumbled together, and poor quality, technical standard differs, and is mostly native formula, and soil does
Method, using industrial additive cannot not remove removing fishy odor in a large number.
A few years ago《China on the tip of the tongue》The Leishan alec for causing a sensation throughout the country, this is the fermentation beans class of minority area.Using
Brook live fish, with minority area acid soup, Fructus Capsici and other spice, pickled, ferment after make.Product is difficult to protect
Deposit, raw material is unsustainable, be not suitable for forming scale, industrialized production flow process.
Other alec products, are made of mostly that local medium-sized and small enterprises process remaining leftover pieces with various trash fishes or Fish,
Lack product standard, lack food safety guarantee.
As national consumption level is rapidly improved, the spicy flavor diet with Chongqing of Sichuan chaffy dish as representative is rapidly in whole nation propagation
With prevalence, increasing consumer's acceptance is with the peppery food as main taste experience.It is many in order to adapt to the taste of more people
Businessman starts to develop the food for selling different peppery degree, substantially with it is micro- it is peppery in peppery quick-fried peppery wait wording to distinguish different peppery degree.
Because without quantitative criteria, consumer is difficult to judge and select oneself suitable peppery degree according to these fuzzy wordings
Taste.In addition, prior art production cost is higher, testing cost is higher, the higher problem of the input cost of industrial production line.
The content of the invention
The technical problem to be solved is for above-mentioned the deficiencies in the prior art, there is provided one kind has different peppery
The preparation method of the spicy alec of degree, possesses the ability of industrialization, standardization and large-scale production.
The technical solution adopted in the present invention is：A kind of preparation method of the spicy alec with different peppery degree, including with
Lower step：
A, take 10 jin of Aristichthys nobiliss, section, clean it is standby；
B, take Pericarpium Zanthoxyli 80g, old ginger 80g, Herba Cymbopogonis Citrari 30g, Herba Apii graveolentis 20g, 1 jin of Bulbus Allii Cepae, Radix Dauci Sativae 100g, Chinese liquor 60g, Herba Menthae 15g,
Pericarpium Citri Reticulatae 20g, old dry Herba Alii fistulosi 30g, onion 40g, Oyster sauce beans 350g, Fructus Piperis powder 30g, Radix Rauvolfiae 100g and Fructus Capsici 100g are mixed into plant
Thing pickles dispensing, and Aristichthys nobiliss are pickled, salting period more than 8 hours；
C, wait to oppress interior moisture and drain to 40%, the flesh of fish takes out standby stir-fry；
D, 4 jin of 4 jin of Oleum sesami, 4 jin of chilli oil and scallion oil are mixed into miscella, heating oil temperature reaches more than 80 degree, and the flesh of fish is cooked
Stir-fry；
E, color to be oppressed are presented faint yellow, and the parch dispensing for adding peppery degree different continues to stir-fry, until flesh of fish color is in golden yellow
Color, the alec of the peppery degree in peppery degree -7 degree of 1 degree of formation；
F, deepfreeze sterilization；
G, deoxidation treatment；
H, sealed packaging.
Preferably, in step b, Pericarpium Zanthoxyli is levigate, old ginger is cut into slices, Herba Cymbopogonis Citrari is shredded, Herba Apii graveolentis cut off, Bulbus Allii Cepae is shredded, Radix Dauci Sativae
Chopping, Herba Menthae chopping, Pericarpium Citri Reticulatae chopping, old dry Herba Alii fistulosi chopping, onion chopping, Radix Rauvolfiae chopping and Fructus Capsici chopping are standby.
Preferably, in step b, Chinese liquor alcoholic strength is 60 degree.
Preferably, 1 degree of peppery degree alec parch dispensing is in step e：Fructus Capsici sauce 100g, SHISANXIANG 80g, garlic 50g, Herba Alii fistulosi
Broken 50g, Oyster sauce beans 20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder 10g, black sesame powder 15g and white sugar 10g.
Preferably, 2 degree of peppery degree alec parch dispensings are in step e：Fructus Capsici sauce 300g, SHISANXIANG 80g, garlic 50g, Herba Alii fistulosi
Broken 50g, Oyster sauce beans 20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder 10g, black sesame powder 15g, white sugar 10g.
Preferably, 3 degree of peppery degree alec parch dispensings are in step e：Fructus Capsici sauce 800g, SHISANXIANG 80g, garlic 50g, Herba Alii fistulosi
Broken 50g, Oyster sauce beans 20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder 10g, black sesame powder 15g, white sugar 10g.
Preferably, 4 degree of peppery degree alec parch dispensings are in step e：Fructus Capsici sauce 800g, Semen setariae that Guizhou beauty green pepper makes
Peppery particle 200g, SHISANXIANG 80g, garlic 50g, the broken 50g of onion, Oyster sauce beans 20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder
10g, black sesame powder 15g, white sugar 10g.
Preferably, 5 degree of peppery degree alec parch dispensings are in step e：The Fructus Capsici sauce 400g of Hainan Capsicum chinense making,
Capsicum frutescens Linn. particle 400g, SHISANXIANG 80g, garlic 50g, the broken 50g of onion, Oyster sauce beans 20g, scallion oil beans 20g, Fructus Piperis powder 10g, Pericarpium Zanthoxyli
Powder 10g, black sesame powder 15g, white sugar 10g.
Preferably, 6 degree of peppery degree alec parch dispensings are in step e：The Fructus Capsici sauce 600g that Hainan Capsicum chinense makes,
Capsicum frutescens Linn. particle 200g, three perfume 80g, garlic 50g, the broken 50g of onion, Oyster sauce beans 20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder
10g, black sesame powder 15g, white sugar 10g.
Preferably, 7 degree of peppery degree alec parch dispensings are in step e：The Fructus Capsici sauce 800g that Hainan Capsicum chinense makes,
Capsicum frutescens Linn. particle 200g, three perfume 80g, garlic 50g, the broken 50g of onion, Oyster sauce beans 20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder
10g, black sesame powder 15g, white sugar 10g.
The beneficial effects of the present invention is：
1st, the selected fresh-water fishes for possessing food safety, marine fish raw material, remove the by-products such as bony spur, with reference to traditional chilli sauce, spice
Proportioning again, by unique plant perfume formula, low-temperature salting seasoning, drying, parch, tasty, the operation such as sterilize, and allows product
Product had both kept the delicate flavour of fish, but also with it is spicy, tasty and refreshing the characteristics of.With " eating fish and lose fish, profusely stay with sweet and sour flavor；Eat it is peppery lose it is peppery,
Take advantage of mouth and do not take advantage of the heart " the characteristics of；
2nd, it is tasty, the technique such as sterilize in central kitchen by low-temperature salting seasoning, drying, parch, possess industrialization, standardization,
The ability of large-scale production, products characteristics are fresh, peppery, fragrant, refreshing, and style is projected, and are the good companions that seasoning is gone with rice or bread；
3rd, by from different parch dispensings, building different peppery degree, raw material is selected with precise formulations are selected with standard, by peppery degree
Taste carries out numeral 1 to 7 and carries out the strong and weak precise quantification of peppery degree earthquake intensity and definition, solves the peppery degree of spicy sauce based food not energy
The technical barrier of change, contributes to cognition and management.
Specific embodiment
The present invention is described in further detail below in conjunction with specific embodiment.
Embodiment 1：
A kind of 1 degree peppery preparation method for spending spicy alec, comprises the following steps：
Step one, take 10 jin of Aristichthys nobiliss, section, clean it is standby；
Step 2, take Pericarpium Zanthoxyli 80g, old ginger 80g, Herba Cymbopogonis Citrari 30g, Herba Apii graveolentis 20g, 1 jin of Bulbus Allii Cepae, Radix Dauci Sativae 100g, Chinese liquor 60g, Herba Menthae
15g, Pericarpium Citri Reticulatae 20g, old dry Herba Alii fistulosi 30g, onion 40g, Oyster sauce beans 350g, Fructus Piperis powder 30g, Radix Rauvolfiae 100g and Fructus Capsici 100g mixing
Dispensing is pickled into plant, Aristichthys nobiliss are pickled, salting period more than 8 hours, wherein Pericarpium Zanthoxyli are levigate, old ginger is cut into slices, Herba Cymbopogonis Citrari
Chopping, Herba Apii graveolentis cut-out, Bulbus Allii Cepae chopping, Radix Dauci Sativae chopping, Herba Menthae chopping, Pericarpium Citri Reticulatae chopping, old dry Herba Alii fistulosi chopping, onion chopping, Radix Rauvolfiae
Chopping, Fructus Capsici chopping, Chinese liquor alcoholic strength are 60 degree；
Step 3, wait to oppress interior moisture and drain to 40%, the flesh of fish takes out standby stir-fry；
Step 4,4 jin of 4 jin of Oleum sesami, 4 jin of chilli oil and scallion oil are mixed into miscella, heating oil temperature reaches more than 80 degree, the flesh of fish
Cook and stir-fry；
Step 5, color to be oppressed are presented faint yellow, add Fructus Capsici sauce 100g, SHISANXIANG 80g, garlic 50g, the broken 50g of onion, oyster
Oily beans 20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder 10g, black sesame powder 15g and white sugar 10g continue to stir-fry, until flesh of fish color
In golden yellow；
Step 6, deepfreeze sterilization；
Step 7, deoxidation treatment；
Step 8, sealed packaging.
Embodiment 2：
A kind of 2 degree peppery preparation methoies for spending spicy alec, comprise the following steps：
Step one, take 10 jin of Aristichthys nobiliss, section, clean it is standby；
Step 2, take Pericarpium Zanthoxyli 80g, old ginger 80g, Herba Cymbopogonis Citrari 30g, Herba Apii graveolentis 20g, 1 jin of Bulbus Allii Cepae, Radix Dauci Sativae 100g, Chinese liquor 60g, Herba Menthae
15g, Pericarpium Citri Reticulatae 20g, old dry Herba Alii fistulosi 30g, onion 40g, Oyster sauce beans 350g, Fructus Piperis powder 30g, Radix Rauvolfiae 100g and Fructus Capsici 100g mixing
Dispensing is pickled into plant, Aristichthys nobiliss are pickled, salting period more than 8 hours, wherein Pericarpium Zanthoxyli are levigate, old ginger is cut into slices, Herba Cymbopogonis Citrari
Chopping, Herba Apii graveolentis cut-out, Bulbus Allii Cepae chopping, Radix Dauci Sativae chopping, Herba Menthae chopping, Pericarpium Citri Reticulatae chopping, old dry Herba Alii fistulosi chopping, onion chopping, Radix Rauvolfiae
Chopping, Fructus Capsici chopping, Chinese liquor alcoholic strength are 60 degree；
Step 3, wait to oppress interior moisture and drain to 40%, the flesh of fish takes out standby stir-fry；
Step 4,4 jin of 4 jin of Oleum sesami, 4 jin of chilli oil and scallion oil are mixed into miscella, heating oil temperature reaches more than 80 degree, the flesh of fish
Cook and stir-fry；
Step 5, color to be oppressed are presented faint yellow, add Fructus Capsici sauce 300g, SHISANXIANG 80g, garlic 50g, the broken 50g of onion, oyster
Oily beans 20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder 10g, black sesame powder 15g and white sugar 10g continue to stir-fry, until flesh of fish color
In golden yellow；
Step 6, deepfreeze sterilization；
Step 7, deoxidation treatment；
Step 8, sealed packaging.
Embodiment 3：
A kind of 3 degree peppery preparation methoies for spending spicy alec, comprise the following steps：
Step one, take 10 jin of Aristichthys nobiliss, section, clean it is standby；
Step 2, take Pericarpium Zanthoxyli 80g, old ginger 80g, Herba Cymbopogonis Citrari 30g, Herba Apii graveolentis 20g, 1 jin of Bulbus Allii Cepae, Radix Dauci Sativae 100g, Chinese liquor 60g, Herba Menthae
15g, Pericarpium Citri Reticulatae 20g, old dry Herba Alii fistulosi 30g, onion 40g, Oyster sauce beans 350g, Fructus Piperis powder 30g, Radix Rauvolfiae 100g and Fructus Capsici 100g mixing
Dispensing is pickled into plant, Aristichthys nobiliss are pickled, salting period more than 8 hours, wherein Pericarpium Zanthoxyli are levigate, old ginger is cut into slices, Herba Cymbopogonis Citrari
Chopping, Herba Apii graveolentis cut-out, Bulbus Allii Cepae chopping, Radix Dauci Sativae chopping, Herba Menthae chopping, Pericarpium Citri Reticulatae chopping, old dry Herba Alii fistulosi chopping, onion chopping, Radix Rauvolfiae
Chopping, Fructus Capsici chopping, Chinese liquor alcoholic strength are 60 degree；
Step 3, wait to oppress interior moisture and drain to 40%, the flesh of fish takes out standby stir-fry；
Step 4,4 jin of 4 jin of Oleum sesami, 4 jin of chilli oil and scallion oil are mixed into miscella, heating oil temperature reaches more than 80 degree, the flesh of fish
Cook and stir-fry；
Step 5, color to be oppressed are presented faint yellow, add Fructus Capsici sauce 800g, SHISANXIANG 80g, garlic 50g, the broken 50g of onion, oyster
Oily beans 20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder 10g, black sesame powder 15g and white sugar 10g continue to stir-fry, until flesh of fish color
In golden yellow；
Step 6, deepfreeze sterilization；
Step 7, deoxidation treatment；
Step 8, sealed packaging.
Embodiment 4：
A kind of 4 degree peppery preparation methoies for spending spicy alec, comprise the following steps：
Step one, take 10 jin of Aristichthys nobiliss, section, clean it is standby；
Step 2, take Pericarpium Zanthoxyli 80g, old ginger 80g, Herba Cymbopogonis Citrari 30g, Herba Apii graveolentis 20g, 1 jin of Bulbus Allii Cepae, Radix Dauci Sativae 100g, Chinese liquor 60g, Herba Menthae
15g, Pericarpium Citri Reticulatae 20g, old dry Herba Alii fistulosi 30g, onion 40g, Oyster sauce beans 350g, Fructus Piperis powder 30g, Radix Rauvolfiae 100g and Fructus Capsici 100g mixing
Dispensing is pickled into plant, Aristichthys nobiliss are pickled, salting period more than 8 hours, wherein Pericarpium Zanthoxyli are levigate, old ginger is cut into slices, Herba Cymbopogonis Citrari
Chopping, Herba Apii graveolentis cut-out, Bulbus Allii Cepae chopping, Radix Dauci Sativae chopping, Herba Menthae chopping, Pericarpium Citri Reticulatae chopping, old dry Herba Alii fistulosi chopping, onion chopping, Radix Rauvolfiae
Chopping, Fructus Capsici chopping, Chinese liquor alcoholic strength are 60 degree；
Step 3, wait to oppress interior moisture and drain to 40%, the flesh of fish takes out standby stir-fry；
Step 4,4 jin of 4 jin of Oleum sesami, 4 jin of chilli oil and scallion oil are mixed into miscella, heating oil temperature reaches more than 80 degree, the flesh of fish
Cook and stir-fry；
Step 5, color to be oppressed are presented faint yellow, Fructus Capsici sauce 800g, the Capsicum frutescens Linn. particle for adding Guizhou beauty green pepper to make
200g, SHISANXIANG 80g, garlic 50g, the broken 50g of onion, Oyster sauce beans 20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder 10g, Semen Sesami
Powder 15g and white sugar 10g continue to stir-fry, until flesh of fish color is in golden yellow；
Step 6, deepfreeze sterilization；
Step 7, deoxidation treatment；
Step 8, sealed packaging.
Embodiment 5：
A kind of 5 degree peppery preparation methoies for spending spicy alec, comprise the following steps：
Step one, take 10 jin of Aristichthys nobiliss, section, clean it is standby；
Step 2, take Pericarpium Zanthoxyli 80g, old ginger 80g, Herba Cymbopogonis Citrari 30g, Herba Apii graveolentis 20g, 1 jin of Bulbus Allii Cepae, Radix Dauci Sativae 100g, Chinese liquor 60g, Herba Menthae
15g, Pericarpium Citri Reticulatae 20g, old dry Herba Alii fistulosi 30g, onion 40g, Oyster sauce beans 350g, Fructus Piperis powder 30g, Radix Rauvolfiae 100g and Fructus Capsici 100g mixing
Dispensing is pickled into plant, Aristichthys nobiliss are pickled, salting period more than 8 hours, wherein Pericarpium Zanthoxyli are levigate, old ginger is cut into slices, Herba Cymbopogonis Citrari
Chopping, Herba Apii graveolentis cut-out, Bulbus Allii Cepae chopping, Radix Dauci Sativae chopping, Herba Menthae chopping, Pericarpium Citri Reticulatae chopping, old dry Herba Alii fistulosi chopping, onion chopping, Radix Rauvolfiae
Chopping, Fructus Capsici chopping, Chinese liquor alcoholic strength are 60 degree；
Step 3, wait to oppress interior moisture and drain to 40%, the flesh of fish takes out standby stir-fry；
Step 4,4 jin of 4 jin of Oleum sesami, 4 jin of chilli oil and scallion oil are mixed into miscella, heating oil temperature reaches more than 80 degree, the flesh of fish
Cook and stir-fry；
Step 5, color to be oppressed are presented faint yellow, to add Hainan Capsicum chinense to make Fructus Capsici sauce 400g, Capsicum frutescens Linn. particle
400g, SHISANXIANG 80g, garlic 50g, the broken 50g of onion, Oyster sauce beans 20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder 10g, Semen Sesami
Powder 15g and white sugar 10g continue to stir-fry, until flesh of fish color is in golden yellow；
Step 6, deepfreeze sterilization；
Step 7, deoxidation treatment；
Step 8, sealed packaging.
Embodiment 6：
A kind of 6 degree peppery preparation methoies for spending spicy alec, comprise the following steps：
Step one, take 10 jin of Aristichthys nobiliss, section, clean it is standby；
Step 2, take Pericarpium Zanthoxyli 80g, old ginger 80g, Herba Cymbopogonis Citrari 30g, Herba Apii graveolentis 20g, 1 jin of Bulbus Allii Cepae, Radix Dauci Sativae 100g, Chinese liquor 60g, Herba Menthae
15g, Pericarpium Citri Reticulatae 20g, old dry Herba Alii fistulosi 30g, onion 40g, Oyster sauce beans 350g, Fructus Piperis powder 30g, Radix Rauvolfiae 100g and Fructus Capsici 100g mixing
Dispensing is pickled into plant, Aristichthys nobiliss are pickled, salting period more than 8 hours, wherein Pericarpium Zanthoxyli are levigate, old ginger is cut into slices, Herba Cymbopogonis Citrari
Chopping, Herba Apii graveolentis cut-out, Bulbus Allii Cepae chopping, Radix Dauci Sativae chopping, Herba Menthae chopping, Pericarpium Citri Reticulatae chopping, old dry Herba Alii fistulosi chopping, onion chopping, Radix Rauvolfiae
Chopping, Fructus Capsici chopping, Chinese liquor alcoholic strength are 60 degree；
Step 3, wait to oppress interior moisture and drain to 40%, the flesh of fish takes out standby stir-fry；
Step 4,4 jin of 4 jin of Oleum sesami, 4 jin of chilli oil and scallion oil are mixed into miscella, heating oil temperature reaches more than 80 degree, the flesh of fish
Cook and stir-fry；
Step 5, color to be oppressed are presented faint yellow, to add Hainan Capsicum chinense to make Fructus Capsici sauce 600g, Capsicum frutescens Linn. particle
200g, three perfume 80g, garlic 50g, the broken 50g of onion, Oyster sauce beans 20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder 10g, black sesame powder
15g and white sugar 10g continue to stir-fry, until flesh of fish color is in golden yellow；
Step 6, deepfreeze sterilization；
Step 7, deoxidation treatment；
Step 8, sealed packaging.
Embodiment 7：
A kind of 7 degree peppery preparation methoies for spending spicy alec, comprise the following steps：
Step one, take 10 jin of Aristichthys nobiliss, section, clean it is standby；
Step 2, take Pericarpium Zanthoxyli 80g, old ginger 80g, Herba Cymbopogonis Citrari 30g, Herba Apii graveolentis 20g, 1 jin of Bulbus Allii Cepae, Radix Dauci Sativae 100g, Chinese liquor 60g, Herba Menthae
15g, Pericarpium Citri Reticulatae 20g, old dry Herba Alii fistulosi 30g, onion 40g, Oyster sauce beans 350g, Fructus Piperis powder 30g, Radix Rauvolfiae 100g and Fructus Capsici 100g mixing
Dispensing is pickled into plant, Aristichthys nobiliss are pickled, salting period more than 8 hours, wherein Pericarpium Zanthoxyli are levigate, old ginger is cut into slices, Herba Cymbopogonis Citrari
Chopping, Herba Apii graveolentis cut-out, Bulbus Allii Cepae chopping, Radix Dauci Sativae chopping, Herba Menthae chopping, Pericarpium Citri Reticulatae chopping, old dry Herba Alii fistulosi chopping, onion chopping, Radix Rauvolfiae
Chopping, Fructus Capsici chopping, Chinese liquor alcoholic strength are 60 degree；
Step 3, wait to oppress interior moisture and drain to 40%, the flesh of fish takes out standby stir-fry；
Step 4,4 jin of 4 jin of Oleum sesami, 4 jin of chilli oil and scallion oil are mixed into miscella, heating oil temperature reaches more than 80 degree, the flesh of fish
Cook and stir-fry；
Step 5, color to be oppressed are presented faint yellow, to add Hainan Capsicum chinense to make Fructus Capsici sauce 800g, Capsicum frutescens Linn. particle
200g, three perfume 80g, garlic 50g, the broken 50g of onion, Oyster sauce beans 20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder 10g, black sesame powder
15g and white sugar 10g continue to stir-fry, until flesh of fish color is in golden yellow；
Step 6, deepfreeze sterilization；
Step 7, deoxidation treatment；
Step 8, sealed packaging.
The present invention, the selected fresh-water fishes for possessing food safety, marine fish raw material remove the by-products such as bony spur, with reference to tradition
Again the proportioning of chilli sauce, spice, by unique plant perfume formula, low-temperature salting seasoning, drying, parch, tasty, sterilization etc.
Operation, allows product both to keep the delicate flavour of fish, but also with it is spicy, tasty and refreshing the characteristics of.With " eating fish and lose fish, profusely stay with sweet and sour flavor；Eat
It is peppery to lose peppery, take advantage of mouth and do not take advantage of the heart " the characteristics of；
In central kitchen by techniques such as low-temperature salting seasoning, drying, parch, tasty, sterilizations, possess industrialization, standardization, rule
The ability of modelling production, products characteristics are fresh, peppery, fragrant, refreshing, and style is projected, and are the good companions that seasoning is gone with rice or bread；
Raw material is selected with precise formulations are selected with standard, peppery degree taste is carried out into numeral 1 to 7 carries out the precise volume of peppery degree earthquake intensity power
Change and define, solve the not energetic technical barrier of the peppery degree of spicy sauce based food, contribute to cognition and management.
Claims (10)
1. a kind of preparation method of the spicy alec with different peppery degree, it is characterised in that：Comprise the following steps：
A, take 10 jin of Aristichthys nobiliss, section, clean it is standby；
B, take Pericarpium Zanthoxyli 80g, old ginger 80g, Herba Cymbopogonis Citrari 30g, Herba Apii graveolentis 20g, 1 jin of Bulbus Allii Cepae, Radix Dauci Sativae 100g, Chinese liquor 60g, Herba Menthae 15g,
Pericarpium Citri Reticulatae 20g, old dry Herba Alii fistulosi 30g, onion 40g, Oyster sauce beans 350g, Fructus Piperis powder 30g, Radix Rauvolfiae 100g and Fructus Capsici 100g are mixed into plant
Thing pickles dispensing, and Aristichthys nobiliss are pickled, salting period more than 8 hours；
C, wait to oppress interior moisture and drain to 40%, the flesh of fish takes out standby stir-fry；
D, 4 jin of 4 jin of Oleum sesami, 4 jin of chilli oil and scallion oil are mixed into miscella, heating oil temperature reaches more than 80 degree, and the flesh of fish is cooked
Stir-fry；
E, color to be oppressed are presented faint yellow, and the parch dispensing for adding peppery degree different continues to stir-fry, until flesh of fish color is in golden yellow
Color, the alec of the peppery degree in peppery degree -7 degree of 1 degree of formation；
F, deepfreeze sterilization；
G, deoxidation treatment；
H, sealed packaging.
2. the preparation method of a kind of spicy alec with different peppery degree according to claim 1, it is characterised in that：Step
In b, Pericarpium Zanthoxyli is levigate, old ginger is cut into slices, Herba Cymbopogonis Citrari is shredded, Herba Apii graveolentis cut off, Bulbus Allii Cepae is shredded, Radix Dauci Sativae is shredded, Herba Menthae is shredded, Pericarpium Citri Reticulatae is cut
Broken, old dry Herba Alii fistulosi chopping, onion chopping, Radix Rauvolfiae chopping and Fructus Capsici chopping are standby.
3. the preparation method of a kind of spicy alec with different peppery degree according to claim 1 and 2, it is characterised in that：
In step b, Chinese liquor alcoholic strength is 60 degree.
4. the preparation method of a kind of spicy alec with different peppery degree according to claim 1 and 2, it is characterised in that：
1 degree of peppery degree alec parch dispensing is in step e：Fructus Capsici sauce 100g, SHISANXIANG 80g, garlic 50g, the broken 50g of onion, Oyster sauce beans
20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder 10g, black sesame powder 15g and white sugar 10g.
5. the preparation method of a kind of spicy alec with different peppery degree according to claim 1 and 2, it is characterised in that：
2 degree of peppery degree alec parch dispensings are in step e：Fructus Capsici sauce 300g, SHISANXIANG 80g, garlic 50g, the broken 50g of onion, Oyster sauce beans
20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder 10g, black sesame powder 15g, white sugar 10g.
6. the preparation method of a kind of spicy alec with different peppery degree according to claim 1 and 2, it is characterised in that：
3 degree of peppery degree alec parch dispensings are in step e：Fructus Capsici sauce 800g, SHISANXIANG 80g, garlic 50g, the broken 50g of onion, Oyster sauce beans
20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder 10g, black sesame powder 15g, white sugar 10g.
7. the preparation method of a kind of spicy alec with different peppery degree according to claim 1 and 2, it is characterised in that：
4 degree of peppery degree alec parch dispensings are in step e：Fructus Capsici sauce 800g, Capsicum frutescens Linn. particle 200g that Guizhou beauty green pepper makes, SHISANXIANG
80g, garlic 50g, the broken 50g of onion, Oyster sauce beans 20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder 10g, black sesame powder 15g, white sugar
10g。
8. the preparation method of a kind of spicy alec with different peppery degree according to claim 1 and 2, it is characterised in that：
5 degree of peppery degree alec parch dispensings are in step e：Fructus Capsici sauce 400g, Capsicum frutescens Linn. particle 400g that Hainan Capsicum chinense makes, ten
Three perfume 80g, garlic 50g, the broken 50g of onion, Oyster sauce beans 20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder 10g, black sesame powder 15g,
White sugar 10g.
9. the preparation method of a kind of spicy alec with different peppery degree according to claim 1 and 2, it is characterised in that：
6 degree of peppery degree alec parch dispensings are in step e：Fructus Capsici sauce 600g, Capsicum frutescens Linn. particle 200g, three that Hainan Capsicum chinense makes
It is fragrant 80g, garlic 50g, the broken 50g of onion, Oyster sauce beans 20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder 10g, black sesame powder 15g, white
Sugared 10g.
10. the preparation method of a kind of spicy alec with different peppery degree according to claim 1 and 2, it is characterised in that：
7 degree of peppery degree alec parch dispensings are in step e：Fructus Capsici sauce 800g, Capsicum frutescens Linn. particle 200g, three that Hainan Capsicum chinense makes
It is fragrant 80g, garlic 50g, the broken 50g of onion, Oyster sauce beans 20g, scallion oil beans 20g, Fructus Piperis powder 10g, Zanthoxyli Bungeani powder 10g, black sesame powder 15g, white
Sugared 10g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610909971.7A CN106562386A (en) | 2016-10-19 | 2016-10-19 | A preparing method of spicy fish paste having different pungency degrees |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610909971.7A CN106562386A (en) | 2016-10-19 | 2016-10-19 | A preparing method of spicy fish paste having different pungency degrees |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106562386A true CN106562386A (en) | 2017-04-19 |
Family
ID=58533790
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610909971.7A Pending CN106562386A (en) | 2016-10-19 | 2016-10-19 | A preparing method of spicy fish paste having different pungency degrees |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106562386A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835542A (en) * | 2018-07-09 | 2018-11-20 | 杭州千岛湖千发旺顺阁食品有限公司 | A kind of organic minced fish sauce and preparation method thereof |
| CN109965226A (en) * | 2018-02-08 | 2019-07-05 | 湖北小胡鸭食品有限责任公司 | A kind of determination and its application of the peppery degree of sauced duck meat standard of articlesization |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971967A (en) * | 2010-09-08 | 2011-02-16 | 安徽富煌三珍食品集团有限公司 | High-calcium fish-meat capsicum sauce with fragrance and preparation method thereof |
| CN102511779A (en) * | 2012-01-13 | 2012-06-27 | 百洋水产集团股份有限公司 | Fish paste ready-to-eat product and preparation method thereof |
| CN104664319A (en) * | 2015-02-12 | 2015-06-03 | 刘良忠 | Fish paste product and processing method thereof |
| CN105231425A (en) * | 2015-11-16 | 2016-01-13 | 杨风英 | Mud eel spicy sauce and preparation method thereof |
-
2016
- 2016-10-19 CN CN201610909971.7A patent/CN106562386A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971967A (en) * | 2010-09-08 | 2011-02-16 | 安徽富煌三珍食品集团有限公司 | High-calcium fish-meat capsicum sauce with fragrance and preparation method thereof |
| CN102511779A (en) * | 2012-01-13 | 2012-06-27 | 百洋水产集团股份有限公司 | Fish paste ready-to-eat product and preparation method thereof |
| CN104664319A (en) * | 2015-02-12 | 2015-06-03 | 刘良忠 | Fish paste product and processing method thereof |
| CN105231425A (en) * | 2015-11-16 | 2016-01-13 | 杨风英 | Mud eel spicy sauce and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965226A (en) * | 2018-02-08 | 2019-07-05 | 湖北小胡鸭食品有限责任公司 | A kind of determination and its application of the peppery degree of sauced duck meat standard of articlesization |
| CN108835542A (en) * | 2018-07-09 | 2018-11-20 | 杭州千岛湖千发旺顺阁食品有限公司 | A kind of organic minced fish sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104172276B (en) | One i.e. Sal grilled fish spine processing method | |
| CN103989140B (en) | Beef flavor chilli sauce and preparation method thereof | |
| CN102871151A (en) | Manufacturing method of mandarin fish product | |
| CN109463722A (en) | A kind of mushroom flavor is gone with rice sauce and preparation method thereof | |
| CN104605327A (en) | Secretly made chilli sauce and preparation method thereof | |
| CN104106755A (en) | Chicken sauce seaweed bean curd stuffed steamed bun | |
| CN104304995A (en) | Mutton steamed stuffed bun capable of clearing heat and soothing nerve and preparation method thereof | |
| CN106562386A (en) | A preparing method of spicy fish paste having different pungency degrees | |
| CN104381745A (en) | Steamed beef stuffed bun for invigorating stomach and strengthening heart and preparation method thereof | |
| CN103932023A (en) | Maca senior nutritional supplement food product | |
| CN106261944A (en) | The processing technique of saury | |
| CN106690263A (en) | Method for making different special flavors of fish paste | |
| CN106605854A (en) | Production technology of liquor-soaked crabs | |
| CN104323322A (en) | Fruity preserved meat and pickling method | |
| CN103329981A (en) | Processing method of high-calcium dried meat floss stuffing moon cake | |
| CN103798607A (en) | Health preserving glutinous rice flour and preparation method thereof | |
| CN103329980A (en) | Processing method of high-calcium minced pork moon cake | |
| CN103989083B (en) | A kind of buckwheat mushroom crispy rice and processing method thereof | |
| CN106036513A (en) | Roasting method of lamb kidneys capable of nourishing bodies and free from fishy taste | |
| CN106213246A (en) | The method for baking of chicken wing | |
| CN106235012A (en) | A kind of chicken flavor rice crust and preparation method thereof | |
| CN105249387A (en) | Cashew nut jam with heavy fragrance | |
| CN104585689A (en) | Throat-moistening seasoning and preparation method thereof | |
| CN103932094B (en) | A kind of nourishing the liver French fries and preparation method thereof | |
| CN104286097A (en) | Soup purple sweet potato cake capable of preventing hypertension and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170419 |
|
| WD01 | Invention patent application deemed withdrawn after publication |