CN106666624A - Seasoning package for steamed fish with chili and preparation method - Google Patents
Seasoning package for steamed fish with chili and preparation method Download PDFInfo
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- CN106666624A CN106666624A CN201710025148.4A CN201710025148A CN106666624A CN 106666624 A CN106666624 A CN 106666624A CN 201710025148 A CN201710025148 A CN 201710025148A CN 106666624 A CN106666624 A CN 106666624A
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- parts
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- chilli
- salt marsh
- seasoning
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 82
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 43
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000015067 sauces Nutrition 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 17
- 240000002234 Allium sativum Species 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000004611 garlic Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims description 58
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 49
- 240000008574 Capsicum frutescens Species 0.000 claims description 46
- 240000004160 Capsicum annuum Species 0.000 claims description 42
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 27
- 239000001728 capsicum frutescens Substances 0.000 claims description 27
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 244000068988 Glycine max Species 0.000 claims description 18
- 235000010469 Glycine max Nutrition 0.000 claims description 18
- 235000013555 soy sauce Nutrition 0.000 claims description 18
- 235000013399 edible fruits Nutrition 0.000 claims description 17
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 16
- 239000011734 sodium Substances 0.000 claims description 16
- 229910052708 sodium Inorganic materials 0.000 claims description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 13
- 239000004223 monosodium glutamate Substances 0.000 claims description 13
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 239000002773 nucleotide Substances 0.000 claims description 12
- 125000003729 nucleotide group Chemical group 0.000 claims description 12
- 239000001390 capsicum minimum Substances 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- 239000008158 vegetable oil Substances 0.000 claims description 8
- 241000237502 Ostreidae Species 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 235000020636 oyster Nutrition 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- 241000722363 Piper Species 0.000 claims description 5
- 244000062793 Sorghum vulgare Species 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000010350 erythorbic acid Nutrition 0.000 claims description 5
- 235000019713 millet Nutrition 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 230000000630 rising effect Effects 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 5
- 241000234282 Allium Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 108010064851 Plant Proteins Proteins 0.000 claims description 4
- 229960000583 acetic acid Drugs 0.000 claims description 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 239000012362 glacial acetic acid Substances 0.000 claims description 4
- 230000003301 hydrolyzing effect Effects 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 235000021118 plant-derived protein Nutrition 0.000 claims description 4
- 238000007670 refining Methods 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- 235000013622 meat product Nutrition 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 240000006439 Aspergillus oryzae Species 0.000 claims description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 2
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 2
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 2
- 238000004904 shortening Methods 0.000 claims 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 235000020995 raw meat Nutrition 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 14
- 239000002994 raw material Substances 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 239000004288 Sodium dehydroacetate Substances 0.000 abstract 1
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 abstract 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 230000000452 restraining effect Effects 0.000 abstract 1
- 229940079839 sodium dehydroacetate Drugs 0.000 abstract 1
- 235000019259 sodium dehydroacetate Nutrition 0.000 abstract 1
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 238000003303 reheating Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000012266 salt solution Substances 0.000 description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000004720 fertilization Effects 0.000 description 2
- 235000021222 fish soup Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- HLLSOEKIMZEGFV-UHFFFAOYSA-N 4-(dibutylsulfamoyl)benzoic acid Chemical compound CCCCN(CCCC)S(=O)(=O)C1=CC=C(C(O)=O)C=C1 HLLSOEKIMZEGFV-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000252234 Hypophthalmichthys nobilis Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 1
- 239000001639 calcium acetate Substances 0.000 description 1
- 235000011092 calcium acetate Nutrition 0.000 description 1
- 229960005147 calcium acetate Drugs 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- RBNPZEHAODHBPZ-UHFFFAOYSA-M dihydroxyaluminium Chemical compound O.O.NCC(=O)O[Al] RBNPZEHAODHBPZ-UHFFFAOYSA-M 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 210000004919 hair shaft Anatomy 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
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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
Landscapes
- Seasonings (AREA)
Abstract
The invention provides a seasoning package for steamed fish with chili and a preparation method, and relates to the field of food production and processing. The seasoning package for the steamed fish with the chili comprises a sauce package, a liquid package and a dry powder package. The preparation method comprises the following steps: chopping pickled pepper, ginger and garlic with a chopper mixer according to a proportion for later use; putting plant oil into a frying pan, heating to 140 to 220 DEG C, pouring fermented black beans for frying for 3 minutes, pouring the pickled pepper, the ginger and the garlic for frying for 5 to 15 minutes, turning off the fire, adding aginomoto, sodium dehydroacetate and disodium 5'-ribonucleotide for blending, cooling and packaging to obtain the seasoning package. By adopting the seasoning package, the problems that a product in the prior art is difficult to popularize and circulate, is difficult to store, tends to deteriorate and the mouthfeel becomes worse after secondary processing are solved, and the aims of restraining or eliminating harmful substances in the seasoning package and promoting the generation of flavoring substances in the raw materials and fish and the release and absorption of nutrients are fulfilled through selection and using amount control of the components.
Description
Technical field
The present invention relates to food production manufacture field, and in particular to a kind of chopped chilli fish seasoning bag into being grouped into and make work
Skill.
Background technology
Chopped chilli fish is one dish cooked using Powder Made by Steamed Method, dish as raw material with fish head, the flesh of fish, fermented soya bean and chopped hot pepper etc.
Product color and luster is glossy, taste is dense, fine and tender taste.Fertilizer and oiliness, mouthfeel is soft glutinous, fresh peppery agreeable to the taste, it is deep by numerous persons sponging on an aristocrat welcome, thus spread
Relatively wide, its main making cooking methods and improved method are in many culinary art impurity, food industry publication and patent application
It is on the books in file, for example, a kind of preparation method of fish head, application number 200910017622.4；《" chopped chilli cuisine ",
Cook in Sichuan》, 1999 the 5th phases；《" Steamed Fish Head with Diced Hot Red Peppers ", Shanghai flavouring, 2006 the 6th phases》Deng basic method is all with bighead
Head, chopped chilli, salt etc. are base-material, are aided with other spices and flavoring, are prepared using technique is steamed, and this form is suitable only for wine
Shop, family manufacture, product can not be preserved in term, can only now be done and now be sold, and are unfavorable for promoting and circulated, and taste is because producer's
It is different and there is significant difference.
Therefore, occurred in that the prefabricated chopped chilli fish that sale is preserved after it is prepared according to the unified approach of optimization produced in recent years
Product, such as " a kind of preparation method of prefabricated conditioning Hunan cuisine-Steamed Fish Head with Diced Hot Red Peppers, 201210169510.2 ", a kind of " the double greens pepper of instant type
Fish head and its production method, 201310617992.8 " etc., employs previously prepared treatment, the side of sterilizing sealing preserve sale
Formula, but for the ease of preserving, this kind of product needs necessarily to improve dispensing, and it is unfavorable more to tend to use no or little
In the dispensing for preserving, the taste and nutritional ingredient of product are often led to not as now doing, particularly oppressed during preservation, pass through
Flavoring Long term immersion, easily becomes salty hair shaft, once Kaifeng is easy to go bad, oppresses ripe in process in addition,
Excessive fertilization can be caused to be lost in during reheating.
For solve the problems, such as the flesh of fish Long term immersion it is spoiled, " the preparation method of vacuum packed potted silver carp head
2004100646570 " there is provided a kind of new method, flavouring material mulling after fish head is cleaned is then true respectively by fish head and fish soup
, finally be made into after inner wrapping together with fish head, the vacuum packaging bag general assembly of fish soup two flavouring into one by high temperature sterilization again after empty package
Big packaging bag.But the flesh of fish is separately packed with seasoning soup, reheating is stilled need when edible, excessive fertilization can be caused to be lost in,
And meat taste is soft rotten, lacks flexibility.
Preserve that difficulty is big, the deficiency such as taste bad easily after spoiled, secondary operation relative to the flesh of fish, the condiment of chopped chilli fish then phase
To being easily processed, either preserve means, the local flavor holding relatively good control of aspect, as it is edible when after-treatment, directly adopt
With the mode of " prefabricated flavor pack+fresh fish head ", " Prefabricated+reheating " is present substantially in several data compared to more than
Advantage, first, after fresh fish head culinary art, the advantage in terms of the holding of its nutritional ingredient and edible mouthfeel, taste is all
" Prefabricated+reheating " cannot be reached；Secondly, the complexity processed when edible, due to the dish of chopped chilli fish series
It is main to take and be used primarily in the preparation of flavoring using steaming, therefore, by the way of " prefabricated flavor pack+fresh fish head "
Relative to the mode of " Prefabricated+reheating ", basically identical on taking, the operation for spending more is only that cleaning fish head
On, the nutritional ingredient for considering dish keeps and mouthfeel, the quality of taste, and the time of these many telephone expenses can almost neglect
Slightly.
2 points of summary, in terms of the preparation of chopped chilli fish, by the way of " prefabricated flavor pack+fresh fish head " have compared with
It is obvious advantage, both can guarantee that the maintenance for preserving safety and taste, consumer can enjoys fresh dish, in convenience degree
On the also not defeated mode in Prefabricated, be easy to promote and circulate, be that a kind of making to traditional Steamed Fish Head with Diced Hot Red Peppers carries out technological innovation
And modernization method." a kind of chopped chilli fish seasoning bag 201610550569.4 " just employs this mode, chops it discloses one kind
Green pepper fish seasoning bag, including chopped chilli bag, soy sauce bag and seasoning bag, the chopped chilli bag include 60~70 parts of millet starch, pickled red pepper 5~10
Part, 3~10 parts of crown prince green pepper, yellow 10~15 parts of tribute green pepper, 1~5 part of fermented soya bean, 110~120 parts of salad oil .3~0 .8 parts of bruised ginger 0
With .5~1 part of mashed garlic 0；The soy sauce bag includes 50~60 parts of Steamed fish soy sauce, 20~30 parts of fresh soy sauce and three well oyster sauce 1~3
Part；The seasoning bag includes 3~5 parts of 10~15 parts of chicken powder, 10~15 parts of monosodium glutamate, 1~3 part of tender fish crystalline substance and fecula.
Foregoing applications disclose the main component and respective specific consumption in chopped chilli fish seasoning bag, not one it is complete
Technical scheme, and be only merely to use to assert that formula, generality sentence are briefly described for beneficial effect, i.e., " will be various
The local flavor of capsicum is merged, and with the micro- sweet capsicum fragrance of aftertaste, taste is unique ", do not have by experimental data explanation
Beneficial effect, the index that the sense organ for having to rely on people even for taste, smell etc. judges, it is also not according to the phase of Patent Law
Close regulation to be compared using statistical method, also, this application is unclear to the bearing direction of background technology, it is impossible to judge that it will be solved
Where technical problem certainly.
The content of the invention
It is an object of the invention to provide a kind of chopped chilli fish seasoning bag and preparation method, in the product for solving prior art not
On the premise of after popularization and circulation, big, the easy spoiled, secondary operation of preservation difficulty the problems such as taste bad, by each component
Selection and consumption control reach suppression or eliminate seasoning bag in harmful substance, promote raw material and the flesh of fish in fragrance matter produce
Release with nutritional ingredient absorbs.
To achieve the above object, present invention employs following technical scheme：
A kind of chopped chilli fish seasoning bag, including sauce packet, liquid bag and dry powder bag, it is characterised in that the component of the sauce packet is pressed
According to parts by weight calculate, including 10-60 parts of bubble green pepper material, fermented soya bean 1-20 parts, 10-50 parts of refining vegetable oil, fermented soya bean 1-20 parts, ginger
1-20 parts, garlic 1-20 parts, monosodium glutamate 1-8 parts, 0.08 part, the sapidity nucleotide disodium 0.1-1 parts of dehydroactic acid sodium；The liquid bag
Component in parts by weight, including mixture 1-80 parts, oyster sauce 1-20 parts, soy sauce 1-20 parts of 2-3 kind light soy sauces；Institute
State the component of dry powder bag in parts by weight, including chickens' extract 0.1-10 parts, monosodium glutamate 0.1-10 parts, food starch 1-50 parts,
Tender milt 1-50 parts, yeast extract 0.1-1 parts, the sapidity nucleotide disodium 0.1-1 parts, hydrolytic plant protein powder 0.1-1 parts；Its
In bubble green pepper material include：Pickled upturned chili 1-50 parts, 1-20 parts of salt marsh conical redpepper fruit, 1-20 parts of salt marsh lantern chilli；Or pickled upturned chili
1-50 parts, 1-20 parts of salt marsh conical redpepper fruit, 1-20 parts of salt marsh lantern chilli, 1-20 parts of salt marsh crown prince green pepper；Or pickled upturned chili 1-50 parts,
1-20 parts of salt marsh conical redpepper fruit, 1-20 parts of salt marsh lantern chilli, 1-20 parts of hot red pepper of bubble.
The fermented soya bean use soya bean, by clear water it is brewed, cook, be inoculated with aspergillus oryzae, koji-making, the edible salt of 5-15 parts of addition
30-50 DEG C of heat-preservation fermentation is obtained.
The pickled upturned chili is to use the brewed fermentation of edible salt water 3 months derived above green hot millet, described edible
Salt solution according to 100 points of water, 20 parts of edible salt, citric acid 0.1-1.2 parts, 0.1-0.6 parts of D-araboascorbic acid sodium, glacial acetic acid 0.1-
1.2 parts, the component preparation of 0.01 part of sodium pyrosulfite.
The salt marsh conical redpepper fruit, salt marsh lantern chilli, salt marsh crown prince green pepper and the equal concentration of bubble hot red pepper are the food of 10-23%
Brewed more than 3 months with salt solution.
The pickled upturned chili, salt marsh conical redpepper fruit, salt marsh lantern chilli, salt marsh crown prince green pepper and bubble hot red pepper finished product should meet with
Lower requirement：, 7-9%, lactic acid content is 0.8-1.0% for sodium chloride content.
The preparation method of the sauce packet, it is characterised in that following steps are carried out：In proportion by pickling pepper, ginger, garlic with cutting
Mix machine chopped standby；Vegetable oil is entered into frying pan, 140 DEG C -200 DEG C are heated to, fermented soya bean frying is poured into 3 minutes, then pour into bubble green pepper material,
Ginger, garlic frying 5-15 minutes, Guan Huo add monosodium glutamate, dehydroactic acid sodium, the sapidity nucleotide disodium to mix thoroughly, cooling packing.
It is a kind of that the method for making chopped chilli fish is packed using above-mentioned seasoning, it is characterised in that, comprise the following steps:Fresh fish is slaughtered
2-3h is stood in 5-10 DEG C of environment afterwards, fish head is cut in taking-up knife the past fin position afterwards, and fish head is cut open from top, under it
Portion connects together；The fish head that will be handled well is lain in disk, and liquid bag, dry powder bag in the seasoning bag are uniformly watered successively
And sauce packet；Water in steamer is boiled, after the plate equipped with fish head is put into after steam rising, pot cover steaming 5-7 minutes is covered, so
Pot cover is opened afterwards, fish head is integrally exposed in atmosphere, continue to steam 10 minutes, taking the dish out of the pot sprinkles chopped spring onion and intersperse.
Can be used for other meat product seasoning for food it is another object of the present invention to described chopped chilli fish seasoning bag.
Principle of the invention and beneficial effect are：
Various and larger proportion capsicum product is with the addition of in herein described sauce packet, its principle is that the fruit of capsicum contains
Having capsicim can improve a poor appetite, and ascorbic content is higher in capsicum, for suppressing sauce packet nitrous acid during preservation
Salt has an obvious action；Likewise, the D-araboascorbic acid sodium added in capsicum brew process also can be reduced effectively
The generation of capsicum brew process nitrite.
Secondly, the lactic acid content in the application for raw material of hot pepper is defined, and this main principle is, it is brewed after
Capsicum in lactic acid the moisture in the flesh of fish can be made to arrange faster when fish head is steamed, it is more delicious, the flesh of fish fiber it is appropriate
There is certain degree of hardness and elasticity after draining, soft will not paste rotten；The lactic acid in capsicum can also will cause stink smell simultaneously in fish oil
Material be transformed into solubility salt, reduce stink smell, the protein in the flesh of fish can also be made to hydrolyze under the action of an acid, it is raw
Into the amino acid with delicate flavour feature, the bone and thorn of fish are converted into calcium acetate, are easy to absorption of human body, improve the utilization of calcium
Rate, but acid content not the higher the better, hyper acid, first can strong influence dish mouthfeel, most importantly oppress in
Protein postbacks raw coagulative precipitation under acidity environment higher, is unfavorable for absorbing.
Further, in the application, in the program for making chopped chilli fish is packed using above-mentioned seasoning, Xian Gaigai is employed, afterwards will
Lid removes the mode steamed again, its principle be nitrite 70 DEG C ~ 100 DEG C are heated under sour environment can be with partial hydrolysis, it
Lid is removed afterwards, makes the part in remaining nitrite be dissolved in water to form the aqueous solution, be oxidized to by the oxygen in air
Harmless nitrate.
Specific embodiment
Embodiment 1
Chopped chilli fish seasoning bag in the present embodiment, including sauce packet, liquid bag and dry powder bag, the component of the sauce packet is according to weight
Amount number is calculated, including 60 parts of bubble green pepper material, 20 parts of fermented soya bean, 50 parts of refining vegetable oil, 20 parts of fermented soya bean, 20 parts of ginger, garlic 20
Part, 8 parts of monosodium glutamate, 0.08 part of dehydroactic acid sodium, 1 part of the sapidity nucleotide disodium.
The component of the liquid bag in parts by weight, including " Qianhe Additives Food Co., Ltd. production
Superfine light soy sauce 2L fills light soy sauce " and " Li Jin of Li Jin notes Food Co., Ltd production remembers thin salt light soy sauce 1750ml dresses light soy sauce sauce
80 parts of the mixture of oil ", fresh 20 parts of the oyster sauce 6k parts/bucket oil consumption of Li Jin note taste oysters, 20 parts of Li Jin note Steamed fish soy sauce.
The component of the dry powder bag in parts by weight, including 10 parts of chickens' extract, 10 parts of monosodium glutamate, food starch 50
Part, 1 part of the yeast extract of " Angel Yeast Co., Ltd " production, " Qingdao Xiang Baer food ingredients Co., Ltd " production
1 part of the sapidity nucleotide disodium, " Aipu Food Industry Co., Ltd., Shanghai " production 1 part of hydrolytic plant protein powder；It is therein
Bubble green pepper raw material includes：30 parts of pickled upturned chili, 10 parts of salt marsh conical redpepper fruit, 10 parts of salt marsh lantern chilli.
The pickled upturned chili is to use the brewed fermentation of edible salt water 3 months derived above green hot millet, described edible
Salt solution is according to 100 points of water, 20 parts of edible salt, 0.5 part of citric acid, 0.5 part of D-araboascorbic acid sodium, 0.6 part of glacial acetic acid, burnt sulfurous
The component that 0.01 part of sour sodium is prepared.
The salt marsh conical redpepper fruit, the edible salt water that the equal concentration of salt marsh lantern chilli is 23% are brewed more than 3 months.
The pickled upturned chili, salt marsh conical redpepper fruit, salt marsh lantern chilli, salt marsh crown prince green pepper and bubble hot red pepper finished product should meet with
Lower requirement：, 9%, lactic acid content is 0.8% for sodium chloride content.
The preparation method of the sauce packet, it is characterised in that following steps are carried out：In proportion by pickling pepper, ginger, garlic with cutting
Mix machine chopped standby；Vegetable oil is entered into frying pan, 140 DEG C -200 DEG C are heated to, fermented soya bean frying is poured into 3 minutes, then pour into bubble green pepper material,
Ginger, garlic frying 5-15 minutes, Guan Huo add monosodium glutamate, dehydroactic acid sodium, the sapidity nucleotide disodium to mix thoroughly, cooling packing.
It is a kind of that the method for making chopped chilli fish is packed using above-mentioned seasoning, it is characterised in that, comprise the following steps:Fresh fish is slaughtered
2-3h is stood in 5-10 DEG C of environment afterwards, fish head is cut in taking-up knife the past fin position afterwards, and fish head is cut open from top, under it
Portion connects together；The fish head that will be handled well is lain in disk, and liquid bag, dry powder bag in the seasoning bag are uniformly watered successively
And sauce packet；Water in steamer is boiled, after the plate equipped with fish head is put into after steam rising, pot cover steaming 5-7 minutes is covered, so
Pot cover is opened afterwards, fish head is integrally exposed in atmosphere, continue to steam 10 minutes, taking the dish out of the pot sprinkles chopped spring onion and intersperse.
Fish head finished product to embodiment 1 carries out comprehensive grading, as a result such as following table：
Embodiment 2
Chopped chilli fish seasoning bag in the present embodiment, including sauce packet, liquid bag and dry powder bag, the component of the sauce packet is according to weight
Amount number is calculated, including 30 parts of bubble green pepper material, 10 parts of fermented soya bean, 20 parts of refining vegetable oil, 10 parts of fermented soya bean, 5 parts of ginger, 5 parts of garlic, monosodium glutamate 5
Part, 0.08 part of dehydroactic acid sodium, 0.5 part of the sapidity nucleotide disodium.
The component of the liquid bag in parts by weight, including " Qianhe Additives Food Co., Ltd. production
Superfine light soy sauce 2L fills light soy sauce " and " Li Jin of Li Jin notes Food Co., Ltd production remembers thin salt light soy sauce 1750ml dresses light soy sauce sauce
50 parts of the mixture of oil ", fresh 10 parts of the oyster sauce 6k parts/bucket oil consumption of Li Jin note taste oysters, 10 parts of Li Jin note Steamed fish soy sauce.
The component of the dry powder bag in parts by weight, including 10 parts of chickens' extract, 10 parts of monosodium glutamate, food starch 50
Part, 0.5 part of the yeast extract of " Angel Yeast Co., Ltd " production, " Qingdao Xiang Baer food ingredients Co., Ltd " are raw
0.5 part of the sapidity nucleotide disodium of product, 0.5 part of the hydrolytic plant protein powder of " Aipu Food Industry Co., Ltd., Shanghai " production.
Wherein bubble green pepper raw material includes 50 parts of pickled upturned chili, 10 parts of salt marsh conical redpepper fruit, 10 parts of salt marsh lantern chilli, bubble hot red pepper 10
Part.
The pickled upturned chili is to use the brewed fermentation of edible salt water 3 months derived above green hot millet, described edible
Salt solution is according to 100 points of water, 20 parts of edible salt, 1.0 parts of citric acid, 0.6 part of D-araboascorbic acid sodium, 1.0 parts of glacial acetic acid, burnt sulfurous
The component that 0.01 part of sour sodium is prepared.
The salt marsh conical redpepper fruit, salt marsh lantern chilli and the equal concentration of bubble hot red pepper are the edible salt water brewed 3 of 10-23%
More than individual month.
The finished product of the pickled upturned chili, salt marsh conical redpepper fruit, salt marsh lantern chilli and bubble hot red pepper should meet claimed below：Chlorination
, 7%, lactic acid content is 1.0% for sodium content.
The preparation method of the sauce packet, it is characterised in that following steps are carried out：In proportion by pickling pepper, ginger, garlic with cutting
Mix machine chopped standby；Vegetable oil is entered into frying pan, 140 DEG C -200 DEG C are heated to, fermented soya bean frying is poured into 3 minutes, then pour into bubble green pepper material,
Ginger, garlic frying 5-15 minutes, Guan Huo add monosodium glutamate, dehydroactic acid sodium, the sapidity nucleotide disodium to mix thoroughly, cooling packing.
It is a kind of that the method for making chopped chilli fish is packed using above-mentioned seasoning, it is characterised in that, comprise the following steps:Fresh fish is slaughtered
2-3h is stood in 5-10 DEG C of environment afterwards, the flesh of fish that will be handled well is lain in disk, the seasoning bag is uniformly watered successively
In liquid bag, dry powder bag and sauce packet；Water in steamer is boiled, after the plate equipped with the flesh of fish is put into after steam rising, cover
Upper pot cover steams 5-7 minutes, then opens pot cover, the flesh of fish is integrally exposed in atmosphere, continues to steam 10 minutes, takes the dish out of the pot and sprinkles green onion
Flower is interspersed.
Flesh of fish finished product to embodiment 2 carries out comprehensive grading, as a result such as following table：
Embodiment 3
The chopped chilli fish seasoning bag is eaten in the present embodiment carries out the cooking of beef or mutton, and the beef or mutton that will be handled well lies in disk
In son, liquid bag in the seasoning bag, dry powder bag and sauce packet are uniformly watered successively；Water in steamer is boiled, wait to steam
Vapour is put into plate after rising, and covers pot cover and steams 5-7 minutes, then opens pot cover, beef or mutton is integrally exposed in atmosphere,
Continue to steam, to edible after take out.
Claims (8)
1. a kind of chopped chilli fish seasoning bag, including sauce packet, liquid bag and dry powder bag, it is characterised in that the component of the sauce packet
In parts by weight, including 10-60 parts of bubble green pepper material, fermented soya bean 1-20 parts, 10-50 parts of refining vegetable oil, fermented soya bean 1-20 parts,
Ginger 1-20 parts, garlic 1-20 parts, monosodium glutamate 1-8 parts, 0.08 part, the sapidity nucleotide disodium 0.1-1 parts of dehydroactic acid sodium；The liquid bag
Component in parts by weight, including mixture 1-80 parts, oyster sauce 1-20 parts, soy sauce 1-20 parts of 2-3 kind light soy sauces；
The component of the dry powder bag in parts by weight, including chickens' extract 0.1-10 parts, monosodium glutamate 0.1-10 parts, food starch 1-50
Part, tender milt 1-50 parts, yeast extract 0.1-1 parts, the sapidity nucleotide disodium 0.1-1 parts, hydrolytic plant protein powder 0.1-1
Part；Bubble green pepper material therein includes：Pickled upturned chili 1-50 parts, 1-20 parts of salt marsh conical redpepper fruit, 1-20 parts of salt marsh lantern chilli；Or steep small
Peppery 1-50 parts, 1-20 parts of the salt marsh conical redpepper fruit of rice, 1-20 parts of salt marsh lantern chilli, 1-20 parts of salt marsh crown prince green pepper；Or pickled upturned chili 1-
50 parts, 1-20 parts of salt marsh conical redpepper fruit, 1-20 parts of salt marsh lantern chilli, bubble 1-20 parts of hot red pepper.
2. a kind of chopped chilli fish seasoning bag according to claim 1, it is characterised in that the fermented soya bean use soya bean, by clear
Bubble system, cook, be inoculated with aspergillus oryzae, koji-making, 30-50 DEG C of heat-preservation fermentation of edible salt of 5-15 parts of addition is obtained.
3. a kind of chopped chilli fish seasoning bag according to claim 1, it is characterised in that the pickled upturned chili is by green millet
The brewed fermentation of peppery use edible salt water 3 months is derived above, and the edible salt water is according to 100 points of water, 20 parts of edible salt, citric acid
0.1-1.2 parts, 0.1-0.6 parts of D-araboascorbic acid sodium, glacial acetic acid 0.1-1.2 parts, the component of 0.01 part of sodium pyrosulfite prepares.
4. a kind of chopped chilli fish seasoning bag according to claim 1, it is characterised in that the salt marsh conical redpepper fruit, salt marsh lantern
Capsicum, salt marsh crown prince green pepper and bubble hot red pepper equal concentration are brewed more than 3 months of the edible salt water of 10-23%.
5. a kind of chopped chilli fish seasoning bag according to claim 1, it is characterised in that the pickled upturned chili, salt marsh conical redpepper fruit,
The finished product of salt marsh lantern chilli, salt marsh crown prince green pepper and bubble hot red pepper should meet claimed below：7-9%, lactic acid contains sodium chloride content
Amount is 0.8-1.0%.
6. a kind of chopped chilli fish seasoning bag according to claim 1, it is characterised in that the preparation method of the sauce packet, presses
Following steps are carried out：It is in proportion that pickling pepper, ginger, garlic is standby with cutmixer chopped；Vegetable oil is entered into frying pan, be heated to 140 DEG C-
200 DEG C, pour into fermented soya bean frying 3 minutes, then pour into bubble green pepper material, ginger, garlic frying 5-15 minutes, Guan Huo adds monosodium glutamate, dehydroactic acid
Sodium, the sapidity nucleotide disodium are mixed thoroughly, cooling packing.
7. chopped chilli fish seasoning described in a kind of usage right requirement 1-6 packs the method for making chopped chilli fish, it is characterised in that, including it is following
Step:2-3h is stood after fresh fish is slaughtered in 5-10 DEG C of environment, fish head, fish head are cut in taking-up knife the past fin position afterwards
Cut open from top, its underpart connects together；The fish head that will be handled well is lain in disk, in uniformly watering the seasoning bag successively
Liquid bag, dry powder bag and sauce packet；Water in steamer is boiled, after the plate equipped with fish head is put into after steam rising, cover
Pot cover steams 5-7 minutes, then opens pot cover, fish head is integrally exposed in atmosphere, continues to steam 10 minutes, takes the dish out of the pot and sprinkles chopped spring onion
Intersperse.
8. the application of chopped chilli fish seasoning bag described in a kind of claim 1-6, it is characterised in that use it for other meat products
Seasoning for food, the chopped chilli fish seasoning bag seasoning will be added after meat product shortening, or added on raw meat product
The chopped chilli fish seasoning bag, carries out shortening treatment again afterwards.
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Cited By (6)
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| CN108651967A (en) * | 2018-04-24 | 2018-10-16 | 四川省丹丹郫县豆瓣集团股份有限公司 | A kind of blueness pepper pat and preparation method thereof |
| CN110115362A (en) * | 2019-05-17 | 2019-08-13 | 文彦然 | Steamed Fish Head with Diced Hot Red Peppers material packet and preparation method thereof |
| CN110558539A (en) * | 2019-09-17 | 2019-12-13 | 深圳市千味生物科技有限公司 | Tea oil hot and spicy sauce, preparation method thereof and cooking product containing tea oil hot and spicy sauce |
| CN110584067A (en) * | 2019-10-23 | 2019-12-20 | 四川天味食品集团股份有限公司 | Chopped chili fish steaming seasoning and preparation method thereof |
| CN112021526A (en) * | 2019-06-04 | 2020-12-04 | 军事科学院系统工程研究院军需工程技术研究所 | Large-package chopped chili fish and preparation method thereof |
| CN114847448A (en) * | 2022-05-24 | 2022-08-05 | 广州味湘来洞庭鱼头王餐饮企业管理有限公司 | Chili-chopped fish head raw material composition for device for manufacturing fish heads with chopped peppers and manufacturing method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108651967A (en) * | 2018-04-24 | 2018-10-16 | 四川省丹丹郫县豆瓣集团股份有限公司 | A kind of blueness pepper pat and preparation method thereof |
| CN110115362A (en) * | 2019-05-17 | 2019-08-13 | 文彦然 | Steamed Fish Head with Diced Hot Red Peppers material packet and preparation method thereof |
| CN112021526A (en) * | 2019-06-04 | 2020-12-04 | 军事科学院系统工程研究院军需工程技术研究所 | Large-package chopped chili fish and preparation method thereof |
| CN110558539A (en) * | 2019-09-17 | 2019-12-13 | 深圳市千味生物科技有限公司 | Tea oil hot and spicy sauce, preparation method thereof and cooking product containing tea oil hot and spicy sauce |
| CN110584067A (en) * | 2019-10-23 | 2019-12-20 | 四川天味食品集团股份有限公司 | Chopped chili fish steaming seasoning and preparation method thereof |
| CN114847448A (en) * | 2022-05-24 | 2022-08-05 | 广州味湘来洞庭鱼头王餐饮企业管理有限公司 | Chili-chopped fish head raw material composition for device for manufacturing fish heads with chopped peppers and manufacturing method |
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