CN106942669B - Fish juice-flavored pickled Chinese cabbage, pickled Chinese cabbage fish-flavored seasoning and preparation method thereof - Google Patents

Fish juice-flavored pickled Chinese cabbage, pickled Chinese cabbage fish-flavored seasoning and preparation method thereof Download PDF

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CN106942669B
CN106942669B CN201710088792.6A CN201710088792A CN106942669B CN 106942669 B CN106942669 B CN 106942669B CN 201710088792 A CN201710088792 A CN 201710088792A CN 106942669 B CN106942669 B CN 106942669B
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fish
parts
pickled
seasoning
chinese cabbage
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CN106942669A (en
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刘敦华
魏超昆
赵宇慧
徐昊
卜宁霞
段月
李世瑶
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Ningxia University
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Ningxia University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/30Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a pickled Chinese cabbage fish flavor seasoning and a preparation method thereof. The pickled fish flavored seasoning is prepared from the following raw materials in parts by weight: fish juice flavor pickled Chinese cabbage: curing the seasoning: 1-6 of bottom materials: 1-4: 1-4. Wherein the fish juice-flavored pickled Chinese cabbage is prepared by cutting, drying and salting green vegetables; adding fish juice enzymolysis liquid and salt in proportion, sealing and pickling, and sterilizing by low temperature plasma. The fish juice enzymatic hydrolysate is prepared by selecting fish bones with a small amount of meat, mincing, adding enzymes with specific proportion and specific composition, and preparing by a secondary enzyme adding method. The base material is processed by combining traditional stir-frying and flash evaporation technology, and the pickling seasoning is prepared by respectively adding the components by ultrasonic assistance. Can be used for processing meat or meat substitute, snack food, vegetable, and flour food.

Description

Fish juice-flavored pickled Chinese cabbage, pickled Chinese cabbage fish-flavored seasoning and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a pickled Chinese cabbage fish flavor seasoning and a preparation method thereof.
Background
Sauerkraut fish belongs to the Sichuan cuisine, is known for its unique flavor and unique cooking technique, and is also called "sauerkraut fish" in various places. Is prepared from fresh fish as main material and Sichuan pickle. Although the dish is a Sichuan folk home dish, the dish is very popular. The meat of the finished vegetable is tender, the soup is sour, fragrant and delicious, and the fish slices which are slightly spicy but not greasy are tender, yellow and smooth.
105795428A, the invention relates to a preparation method of pickled Chinese cabbage fish seasoning, which comprises the steps of collecting fresh leaf mustard, spreading the leaf mustard, putting the leaf mustard into a fermentation tank, and spreading the leaf mustard in layers until the fermentation tank is filled. And then the edible salt is sprinkled on the topmost layer. The pickled Chinese cabbage after fermentation is added into pickle jar old salt water for secondary fermentation in a cleaning sequence, and finally, the pickled capsicum frutescens, pickled ginger slices and red pepper powder are added and mixed. According to the preparation method, the collected leaf mustard is spread and dried in the air, so that the prepared pickled Chinese cabbage has better taste. The aired leaf mustard is placed into a fermentation tank for fermentation, so that the method can be suitable for industrial production, and the PE film is laid on the topmost layer, so that the anaerobic effect in the fermentation tank is better, and the flavor of the pickled vegetable can be improved. After secondary fermentation, the taste of the pickled Chinese cabbage is further improved. And adding pickled capsicum frutescens, pickled ginger slices and red pepper powder after cutting into segments, so that the pickled fish seasoning has unique flavor.
103907885A discloses a preparation method of a pickled Chinese cabbage fish seasoning, each part of the seasoning comprises 55g-60g of dried pickled Chinese cabbage, fried pickled wild pepper, pickled red pimento, pickled ginger and dried red pepper; wherein the sum of the weight of the fried pickled wild pepper, the pickled red round pepper and the pickled ginger is 40g, the mixed oil is 55g to 65g, and the fried dry red pepper is 1 to 2. The pickled fish prepared by using the pickled fish seasoning has the characteristics of dry fragrance, sourness and strong taste, maintains the specific natural fragrance and taste of pickled fish, and overcomes the defect of poor palatability; the raw materials in the flavoring are fried at high temperature by salad oil, and the problems of rancidity, oxidation and color change are not easy to occur after long-time placement.
105685592A, the pickled fish seasoning is prepared by reasonably matching pickled vegetables, pickled peppers, citric acid and fresh-keeping powder and adding other food materials, and the pickled fish cooked by the invention has fresh and tender fish meat, is sour, spicy and delicious, can stimulate the appetite, refresh the spirit, sober up and remove the greasy, can also stimulate the appetite, help digestion and can also promote the absorption of a human body to iron elements; it is especially suitable for patients with asthenia, headache due to wind deficiency, hypertension due to hyperactivity of liver-yang, headache, chronic malaria, and cardiovascular diseases. The invention is convenient to use, and can cook delicious pickled Chinese cabbage fish at home. The preparation process is simple and suitable for large-scale production.
103110079A discloses an instant pickled fish seasoning, which consists of a pickled fish bag and a salted fish seasoning bag, wherein the pickled fish bag comprises the following components in parts by weight: 100-120 parts of pickled green vegetables, 8-10 parts of pickled ginger, 10-15 parts of pickled millet peppers, 5-7 parts of garlic, 20-40 parts of edible vegetable oil, 10-12 parts of salt, 4-6 parts of white sugar, 4-7 parts of monosodium glutamate, 2-3 parts of maltodextrin, 4-5 parts of boiled water, 1-3 parts of zanthoxylum oil, 1-2 parts of green pepper granules and 3-4 parts of spices; the ingredients of the salted fish seasoning bag comprise: 40-45 parts of starch, 42-46 parts of edible salt, 3-5 parts of pepper powder and 0.8-1.0 part of papain. The invention also discloses a preparation method of the pickled vegetable bag in the convenient pickled vegetable fish seasoning. The pickled fish seasoning can be used for cooking various fresh fishes without frying or adding any other seasoning, and can cook pickled fish with clear soup color, tender, smooth and delicious fish meat and sour, spicy and tasty flavor.
102028177A discloses a pickled fish seasoning, which comprises 90-110 parts by weight of pickled green vegetables, a pickled fish seasoning, a pot seasoning and a soup seasoning, wherein the pickled fish seasoning comprises a flour bag which is composed of starch, iodized salt, monosodium glutamate, pepper powder, paprika powder and white granulated sugar; the pot-frying material is formed by mixing 18-22 parts of dry shredded scallion, 18-22 parts of dry shredded ginger and 18-22 parts of dry minced garlic; the soup base comprises 20-25 parts of broad bean paste, 20-25 parts of dried red pepper, 20-25 parts of black fungus, 10-20 parts of pepper powder, 3-8 parts of iodized salt, 3-5 parts of citric acid, 28-32 parts of fermented glutinous rice and 8-10 parts of vinegar. The invention packs various seasonings required for making the pickled Chinese cabbage fish in groups, brings great convenience to cookers, and the pickled Chinese cabbage fish made by the seasonings is spicy, hot, fresh and fragrant in fish meat, fresh but not greasy, sour and refreshing in soup, and endless in aftertaste.
The invention discloses a pickled fish cooking material with a pickled fish seasoning of 104323199A, which mainly comprises a seasoning sauce, a pickled fish seasoning and a seasoning. The seasoning sauce comprises 15 parts of seasoning sauce, 250 parts of pickled vegetable material, 9 parts of salted fish material and 6 parts of seasoning according to weight; the seasoning sauce is prepared by frying 71 wt% of soybean oil, 4.26 wt% of mixed spice, 0.95 wt% of bay leaf, 23.7 wt% of chili powder and 0.09 wt% of capsanthin; the mixed spice comprises 22.2% of green pepper, 11.1% of cassia bark, 11.1% of pepper, 11.1% of tsaoko amomum fruit, 11.1% of clove, 16.7% of star anise and 16.7% of fennel by weight percentage; the pickled vegetable material is prepared by mixing 86.8% of pickled green vegetables, 6% of pickled ginger and garlic mixture, 5.2% of pickled red pepper and 2% of pickled wild pepper in percentage by weight; the pickled green vegetables are prepared according to the following steps: using salted green vegetables as raw materials, cleaning, peeling, selecting, cutting into blocks, desalting with water until the salt content is 6-8%, squeezing and removing water to obtain the finished product; the ginger and garlic pickled mixture is prepared according to the following steps: mixing rhizoma Zingiberis recens and Bulbus Allii at a ratio of 100:7, and crushing with a chopper mixer; the pickled red pepper is prepared according to the following steps: pouring the red peppers into a fermentation tank, adding 13-15% of iodized salt in the amount of the red peppers, uniformly mixing, covering a layer of iodized salt on the surface of the red peppers after the fermentation tank is filled, so that the red peppers are not exposed, sealing the fermentation tank, and after 3 months, fermenting until the red peppers are mature to obtain the red pepper sauce; the pickled wild pepper is prepared by the following steps: crushing the salted rod peppers by a chopper mixer to obtain the pickled rod peppers; the salted rod chilli is prepared by the following steps: adding salt which is not added with iodine into the wild pepper, wherein the adding amount of the salt is 13-15% of the amount of the wild pepper, and taking out the salt for at least 60 days; the fish pickling material comprises, by weight, 41.8% of edible salt, 54.7% of edible corn starch, 2% of pepper, 0.6% of rhizoma kaempferiae, 0.6% of pepper and 0.3% of papain; the seasoning comprises, by percentage, 52.8% of edible corn starch, 10.9% of pepper, 7% of rhizoma kaempferiae, 8.5% of red pepper, 20.3% of monosodium glutamate and 0.5% of I + G. The sauerkraut fish cooking material prepared by the invention has the characteristics of fresh and aromatic flavor, delicious taste, fragrant and smooth mouthfeel, long aftertaste, and capability of removing fishy smell of fish, and can meet the requirements of people on delicious food in smell and taste. The fish seasoning not only has the functions of appetizing and refreshing, sobering up and degreasing, helping digestion and promoting appetite, but also can effectively remove the fishy smell of fish, is a basic material with rich nutrition, and is deeply loved by consumers.
104336573A discloses a Hericium erinaceus old jar pickled Chinese cabbage fish complete feed which mainly comprises pickled Chinese cabbage feed, seasoning sauce, pickled fish feed, seasoning and spice seasoning. The prepared hericium erinaceus old jar pickled Chinese cabbage fish all-in-one material has the characteristics of being fresh, fragrant and rich, moderate in sour, hot, salty and fresh taste and pure in taste, can meet the requirements of people on delicious food in sense of smell and taste, adopts various raw materials which are homologous in medicine and food to be reasonably matched, has the effects of enhancing immune regulation, stimulating appetite, tonifying spleen, enhancing appetite and enhancing the medicine nourishing value of a gastric mucosa barrier, can effectively remove the fishy smell of fish, and is a basic material with rich nutrition.
The pickled Chinese cabbage is the soul of the pickled Chinese cabbage fish seasoning, the pickled Chinese cabbage fish seasoning and the pickled Chinese cabbage are fermented by adopting a traditional method, the fermentation process needs to be strictly managed, and meat and fishy smell are strictly prohibited, so that the pickled Chinese cabbage fish seasoning is single in taste compared with the traditional method, is not comprehensive in nutrition and cannot meet the requirements of consumers.
Disclosure of Invention
In order to solve the problems, the invention provides a fish juice flavored pickled Chinese cabbage.
The fish juice flavored pickled Chinese cabbage is remarkably different from a common pickled Chinese cabbage product in that: the pickled Chinese cabbage has the flavor of fish, and the fish juice enzymolysis liquid has more amino acids as fermentation liquid, so that the nutrition is richer, and the fermentation reaction is more favorably carried out, and the residual amino acid substances in the prepared fish juice flavor pickled Chinese cabbage can also be used as raw materials for Maillard reaction when the pickled Chinese cabbage is fried with bottom materials.
The invention also provides a preparation method of the fish juice flavor pickled Chinese cabbage, which comprises the following steps:
cutting green vegetables, ventilating and drying at normal temperature for 3-5 days, adding 3-8% of salt according to the mass of the green vegetables, and pickling for 8-16 h; and then according to the weight parts of each 1000 parts of green vegetables, adding 40-300 parts of salt into 700-4200 parts of fish juice enzymolysis liquid, stirring uniformly, adding the salted green vegetables, and sealing and salting for 10-60 days to obtain the fish juice flavor pickled Chinese cabbage.
Preferably, the preparation of the fish juice enzymolysis liquid comprises the following steps: selecting fish bone (fish meat weight is not more than 1/3 of fish bone weight) with small amount of meat, mincing, adding water 2-10 times of fish bone weight, and preparing fish juice enzymolysis solution by secondary enzyme adding method. The tool enzyme for preparing the fish juice enzymolysis liquid is alkaline protease, flavourzyme, neutral protease and papain; firstly, adding alkaline protease and flavourzyme according to the weight ratio of 2:3, wherein the adding amount of the enzyme is 4-6% of the mass of a mixture of fishbone and water, the temperature is 50-60 ℃, the pH value is 10-12, and the reaction time is 4-6 h; adding flavourzyme and papain according to the weight ratio of 1:2, wherein the adding amount of the enzyme is 3-5% of the mass of the mixture of the fishbone and the water, the temperature is 55-65 ℃, the pH value is 5-7, and the reaction time is 3-4 h; inactivating enzyme at 95 deg.C for 25s, filtering, and cooling to room temperature to obtain fish juice enzymolysis solution. The secondary enzyme method can effectively improve the hydrolysis degree of the mixed protein and improve the preparation efficiency of the enzymatic hydrolysate. The above% is mass percentage.
Preferably, the fish for preparing the fish juice enzymatic hydrolysate is any one of grass carp, crucian carp, silver carp, hairtail, black carp and loach.
The invention also provides a pickled cabbage fish flavor seasoning which is prepared from the following raw materials in parts by weight:
the pickled Chinese cabbage and fish flavored seasoning consists of three parts, namely fish juice flavored pickled Chinese cabbage, a bottom material and a pickling seasoning, and is remarkably different from similar products in that the fish flavor of a common product is from the pickling seasoning or the bottom material, while the fish flavor of the invention is from the pickled Chinese cabbage; the traditional product is added with pigment essence directly, the invention selects specific raw materials without adding additives such as pigment essence and the like and combines the raw materials according to a certain proportion, and corresponding color-increasing aroma-increasing reaction naturally occurs when a user uses the product to generate unique color, aroma and taste.
The pickled fish flavored seasoning is prepared from the following raw materials in parts by weight: fish juice flavor pickled Chinese cabbage: curing the seasoning: 1-6 of bottom materials: 1-4: 1-4.
The invention also provides a preparation method of the pickled fish flavor seasoning, which comprises the steps of preparing fish juice flavor pickled fish, preparing base material, preparing pickling seasoning, sterilizing and packaging;
the preparation of the base material comprises the following steps:
the bottom material is prepared from the following raw materials in parts by weight: 400 parts of blend oil 200-containing materials, 3-10 parts of salt, 10-30 parts of pickled ginger, 10-30 parts of pickled pepper, 5-15 parts of pepper, 1-6 parts of glucose, 1-6 parts of fructose and 1-6 parts of sucrose. Adding blend oil into the pot at the temperature of 120-. Cooling the fried backing material at room temperature, and removing excessive water by flash evaporation at 0-45 deg.C under 20000-1000Pa for 300-5 s. Adding glucose, fructose and sucrose to obtain the base material of the flavoring of the pickled Chinese cabbage fish. Reducing sugar is added as a raw material of Maillard reaction, wherein Maillard reaction is condensation reaction of free amino group in protein, amino acid and the like and carboxyl group in reducing sugar under heating condition, and has coloring and flavoring effects on food.
The preparation of the curing seasoning comprises the following steps:
the pickling seasoning is prepared from the following raw materials in parts by weight: 10-50 parts of cooking wine, 5-15 parts of pepper, 5-10 parts of salt, 10-30 parts of egg white powder and 10-30 parts of starch. Firstly adding cooking wine, carrying out ultrasonic treatment at 15-25Hz for 1-5min, then adding pepper, salt, egg white powder and starch, and after all the raw materials are added, carrying out ultrasonic treatment at 15-25Hz for 10-30min until all the components are completely mixed, thus obtaining the curing seasoning.
The sterilization and packaging method comprises the following steps:
the obtained fish juice-flavored pickled Chinese cabbages, the base material and the pickled seasonings are packaged after being sterilized respectively, the sterilization mode adopts low-temperature plasma sterilization, and discharge gas is air, argon and nitrogen in a ratio of 1-5:2: 1; the peak voltage is 5-15 kV; the working frequency is 10-100 kHz; the peak power is 50-200W; the gas flow rate is 1-5L/min; normal temperature and normal pressure. When sterilizing, introducing low-temperature plasma gas into a sterilizing chamber with a stirring function, and after the sterilizing chamber is full of the low-temperature plasma gas, putting materials to be sterilized, wherein the sterilizing time is as follows: fish juice flavor pickled Chinese cabbage for 0.5-5min, base material for 1-10min, and pickling flavoring agent for 1-15 min; the stirring speed is 20-120 r/min. And respectively carrying out vacuum packaging on the sterilized materials to remove redundant low-temperature plasma gas, thus obtaining the fish sauce flavor pickled vegetable, the bottom material and the pickling seasoning.
And mixing the fish sauce flavor pickled Chinese cabbage, the base material and the pickling seasoning in proportion to obtain the pickled Chinese cabbage and fish flavor seasoning.
The flavoring with the flavor of the pickled Chinese cabbage fish provided by the invention can enable the processed food to obtain the flavor of the pickled Chinese cabbage fish, can be generally used for processing meat or meat substitutes, idle snack food and vegetables, can also be used for processing wheaten food, and can meet the requirements of different crowds, particularly vegetarian crowds, on pickled Chinese cabbage fish products.
The flavoring for the pickled Chinese cabbage fish is suggested to be applied according to the following method:
the food is processed according to the following dosage of 1000 parts by weight: 600 portions of fish juice flavor pickled Chinese cabbage, 400 portions of bottom materials and 400 portions of marinade.
As an embodiment of the present invention, the method for processing meat or a meat substitute using the sauerkraut fish flavor seasoning of the present invention may comprise the steps of:
(1) raw materials: meat or meat substitute, onion sections, garlic, mushrooms, and sauerkraut fish flavor seasoning.
(2) Slicing meat or meat substitute, adding pickling flavoring agent, mixing, and pickling for 5-20 min.
(3) Adding a small amount of water (not more than 1/2 of the volume of the base material) into the pot if necessary, heating, adding fish sauce flavor sauerkraut, parching for 5-15min, adding 2-4 times of water of the base material, and boiling.
(4) Adding Agaricus campestris and other adjuvants, decocting for 10-15min, taking out sauerkraut, Agaricus campestris and other adjuvants, and placing in a basin.
(5) Adding sliced meat or meat substitute, and pouring the soup and sliced meat or meat substitute together into the auxiliary materials in the basin after the soup is slightly boiled, thereby completing the preparation of the dish with the flavor of the pickled Chinese cabbage fish.
In the meat or meat substitute, the meat is livestock meat, poultry meat or aquatic product meat; the meat substitute is protein with meat-like taste obtained by destructuring vegetable protein.
As an embodiment of the present invention, the method for using the processed noodles using the sauerkraut fish flavor seasoning of the present invention may comprise the steps of:
(1) raw materials: noodles, chopped green onion, garlic, mushroom and sauerkraut fish flavor seasoning.
(2) The pickled Chinese cabbage fish flavored seasoning is prepared by boiling fish juice flavored Chinese cabbage fish, a base material, a pickling seasoning, water with the volume 2-4 times that of the pickled Chinese cabbage fish flavored seasoning and other auxiliary materials in a pot.
(3) Adding noodles, decocting for 10-15min, and boiling soup.
Advantageous effects
The pickled fish flavor seasoning provided by the invention consists of fish juice flavor pickled vegetables, a bottom material and a pickling seasoning. Compared with the similar products, the fish juice flavor pickled Chinese cabbage is characterized in that a small amount of fish is firstly adopted, the complex enzyme is added for enzymolysis of protein for the second time to prepare fish juice enzymolysis liquid, and then the fish juice enzymolysis liquid is used for fermentation of pickled Chinese cabbage to increase the fish flavor, the amino acid content and the short peptide content in the pickled Chinese cabbage. The base material is processed by adopting the traditional frying and flash evaporation technology, the storage stability of the base material is prolonged, reducing sugar is additionally added, and certain Maillard reaction is carried out on the base material and amino acid and short peptide in the fish juice flavor pickled Chinese cabbage when the pickled Chinese cabbage fish flavor food is prepared, so that the flavor of the pickled Chinese cabbage fish flavor food is enhanced and the color of the pickled Chinese cabbage fish flavor food is increased. The method of adding the components into the curing seasoning respectively by adopting ultrasonic assistance makes the curing seasoning more uniform and more stable during storage. And sterilizing the fish sauce-flavored pickled Chinese cabbages, the bottom materials and the pickling seasonings respectively by using low-temperature plasma gas, and then carrying out vacuum packaging. Basically no nutrient loss, no bad flavor such as cooking flavor, little browning, better color and the like.
1. The preparation of the fish juice flavor pickled Chinese cabbage firstly adopts a small amount of fish meat, and the complex enzyme is added for enzymolysis of protein for the second time to prepare the fish juice enzymolysis liquid, and then the fish juice enzymolysis liquid is used for fermentation of pickled Chinese cabbage, so that the fish flavor, the content of amino acid and short peptide in the pickled Chinese cabbage are increased, and the flavor of the subsequently processed pickled Chinese cabbage fish is stronger.
2. When the pickled Chinese cabbage fish base material is prepared, the traditional frying and flash evaporation technology is combined for processing, the storage stability of the base material is prolonged, a certain amount of reducing sugar is added, and when the pickled Chinese cabbage with fish juice flavor is fried, the reducing sugar and amino acid and short peptide substances in the pickled Chinese cabbage fish base material undergo a certain Maillard reaction, so that the fragrance of pickled Chinese cabbage fish products is improved, and a certain color is formed.
3. The method of adding the components into the curing seasoning respectively by adopting ultrasonic assistance makes the curing seasoning more uniform and more stable during storage.
4. The low-temperature plasma sterilization mode can avoid the change of specific flavor and sensory quality of each food material processed by thermal sterilization on the premise of achieving the sterilization purpose, and high-quality products are obtained.
5. The invention has the advantages of easily obtained raw materials, simple preparation and low cost, and is suitable for household daily manufacture and batch production and popularization in factories.
Detailed Description
Example 1
(1) Preparation of fish juice flavored pickled Chinese cabbage
Taking grass carp bones with a small amount of meat after being cut, mincing the grass carp bones and adding 6 times of water. Firstly, adding alkaline protease and flavourzyme according to the weight ratio of 2:3, wherein the addition amount of the enzyme is 4% of the mass of a mixture of fishbone and water, the temperature is 50 ℃, the pH value is 10, and the reaction time is 6 h; adding flavourzyme and papain according to the weight ratio of 1:2, wherein the adding amount of the enzyme is 4% of the mass of the mixture of the fishbone and the water, the temperature is 55 ℃, the pH value is 7, and the reaction time is 4 hours; inactivating enzyme at 95 deg.C for 25s, filtering, and cooling to room temperature to obtain fish juice enzymolysis solution.
Cutting green vegetables, ventilating and drying at normal temperature for 5 days, adding 7% of salt according to the mass of the green vegetables, and pickling for 16 h; according to the weight parts, each 1000 parts of green vegetables are counted, 3800 parts of fish juice enzymolysis liquid is added with 200 parts of salt and stirred evenly, the salted green vegetables are added, and the pickled vegetables are sealed and pickled for 10 days to obtain the fish juice flavor pickled vegetables.
(2) Preparation of the base Material
The bottom material is prepared from the following raw materials in parts by weight: 250 parts of blend oil, 5 parts of salt, 15 parts of pickled ginger, 20 parts of pickled pepper, 8 parts of pepper, 6 parts of glucose, 2 parts of fructose and 2 parts of sucrose. Adding blending oil as base oil in a pan, heating at 170 deg.C, adding salt, pickled fructus Capsici, pickled rhizoma Zingiberis recens and fructus Zanthoxyli, parching at 170 deg.C for 3min to give out fragrance, and boiling for 10 min. Cooling the fried base material at room temperature, and removing excessive water by flash evaporation at 20 deg.C under vacuum degree of 2000Pa for 30 s. Adding glucose, fructose and sucrose to obtain the base material of the flavoring of the pickled Chinese cabbage fish.
(3) Preparation of pickled seasoning
The pickling seasoning is prepared from the following raw materials in parts by weight: 45 parts of cooking wine, 10 parts of pepper powder, 8 parts of salt, 10 parts of egg white powder and 15 parts of starch. Firstly adding cooking wine, carrying out ultrasonic treatment at 15Hz for 1min, then adding pepper powder, salt, egg white powder and starch, and carrying out ultrasonic treatment at 20Hz for 15min after all the raw materials are added until all the components are completely mixed to obtain the pickling seasoning.
(4) Sterilization and packaging
Sterilizing by adopting low-temperature plasma, wherein discharge gas is air, argon and nitrogen in a ratio of 5:2: 1; peak voltage 7 kV; the working frequency is 60 kHz; peak power 90W; the gas flow rate is 3.5L/min; normal temperature and normal pressure. When sterilizing, introducing low-temperature plasma gas into a sterilizing chamber with a stirring function, and after the sterilizing chamber is full of the low-temperature plasma gas, putting materials to be sterilized, wherein the sterilizing time is as follows: 3min for fish sauce flavor pickled Chinese cabbage, 2min for bottom materials, and 2min for pickling seasonings; the stirring speed is 40 r/min. And respectively carrying out vacuum packaging on the sterilized materials.
The pickled fish flavor seasoning comprises three seasoning bags of fish juice flavor pickled fish, a bottom material bag and a pickling seasoning, and the proportion is as follows: 1: 1: 1.
the flavoring for the pickled Chinese cabbage fish is suggested to be applied according to the following method:
the food is processed according to the following dosage of 1000 parts by weight: 600 portions of fish juice flavor pickled Chinese cabbage, 400 portions of bottom materials and 400 portions of marinade.
The use method of the pickled fish flavored seasoning processed meat or the meat substitute comprises the following steps:
(1) raw materials: 1000 parts of beef and 300 parts of pickled Chinese cabbage and fish flavor seasoning, wherein the fish juice flavor pickled Chinese cabbage, the bottom material and the pickling seasoning comprise three seasoning bags in proportion: 1: 1: 1, adding the onion sections, the garlic and the mushrooms according to the taste without limitation.
(2) Slicing beef, adding pickling flavoring agent, mixing, and pickling for 10 min.
(3) Adding base material into a pan, adding a small amount of water (not more than 1/2 of the volume of the base material), heating, adding fish sauce flavor sauerkraut, parching for 10min, adding 3 times of water of the base material, and boiling.
(4) Adding Agaricus campestris and other adjuvants, decocting for 12min, taking out sauerkraut, Agaricus campestris and other adjuvants, and placing in a basin.
(5) Adding sliced beef, turning white, and carefully pouring the soup and the sliced beef into auxiliary materials in a basin after the soup is slightly boiled, thereby finishing the preparation of the sauerkraut fish flavor beef.
Example 2
(1) Preparation of fish juice flavored pickled Chinese cabbage
Taking crucian bones with a small amount of meat after being cut, mincing the crucian bones and adding 8 times of water. Firstly, adding alkaline protease and flavourzyme according to the weight ratio of 2:3, wherein the adding amount is 6% of the mass of a mixture of fishbone and water, the temperature is 55 ℃, the pH value is 11, and the reaction time is 5 h; adding flavourzyme and papain according to the weight ratio of 1:2, wherein the addition amount of the flavourzyme and the papain is 5% of the mass of the mixture of the fishbone and the water, the temperature is 55 ℃, the pH value is 7, and the reaction time is 3 h; inactivating enzyme at 95 deg.C for 25s, filtering, and cooling to room temperature to obtain fish juice enzymolysis solution.
Cutting a plurality of green vegetables, ventilating and drying at normal temperature for 3 days, adding 3% of salt according to the mass of the green vegetables, and pickling for 8 hours; adding 300 parts of salt into 4000 parts of fish juice enzymolysis liquid according to 1000 parts of vegetables by weight, uniformly stirring, adding the salted vegetables, and sealing and salting for 30 days to obtain the fish juice flavor pickled vegetables.
(2) Preparation of the base Material
The bottom material is prepared from the following raw materials in parts by weight: 300 parts of blend oil, 10 parts of salt, 10 parts of pickled peppers, 30 parts of pickled peppers, 10 parts of pepper, 5 parts of glucose, 2 parts of fructose and 3 parts of sucrose. Adding blending oil as base oil in a pan, heating at 190 deg.C, adding salt, pickled fructus Capsici, pickled rhizoma Zingiberis recens and fructus Zanthoxyli, parching at 170 deg.C for 2min to give out fragrance, and boiling for 15 min. Cooling the fried base material at room temperature, and removing excessive water by flash evaporation at 15 deg.C under vacuum degree of 5000Pa for 90 s. Adding glucose, fructose and sucrose to obtain the base material of the flavoring of the pickled Chinese cabbage fish.
(3) Preparation of pickled seasoning
The pickling seasoning is prepared from the following raw materials in parts by weight: 35 parts of cooking wine, 8 parts of pepper powder, 7 parts of salt, 15 parts of egg white powder and 25 parts of starch. Firstly adding cooking wine, carrying out ultrasonic treatment at 20Hz for 1min, then adding pepper powder, salt, egg white powder and starch, and carrying out ultrasonic treatment at 25Hz for 10min after all the raw materials are added until all the components are completely mixed to obtain the pickling seasoning.
(4) Sterilization and packaging
Sterilizing by adopting low-temperature plasma, wherein discharge gas is air, argon and nitrogen in a ratio of 5:2: 1; the peak voltage is 5 kV; the working frequency is 70 kHz; peak power 60W; the gas flow rate is 2L/min; normal temperature and normal pressure. When sterilizing, introducing low-temperature plasma gas into a sterilizing chamber with a stirring function, and after the sterilizing chamber is full of the low-temperature plasma gas, putting materials to be sterilized, wherein the sterilizing time is as follows: fish sauce flavor pickled Chinese cabbage for 0.5min, base material for 1min, and pickling flavoring agent for 4 min; the stirring speed is 50 r/min. And respectively carrying out vacuum packaging on the sterilized materials.
The pickled fish flavor seasoning comprises three seasoning bags of fish juice flavor pickled fish, a bottom material bag and a pickling seasoning, and the ratio is 4:2: 3.
The use method of the pickled fish flavored seasoning processed meat or the meat substitute comprises the following steps:
(1) raw materials: 1000 parts of chicken and 900 parts of pickled Chinese cabbage and fish flavor seasoning, wherein the three seasoning bags of the fish juice flavor pickled Chinese cabbage, the bottom material and the pickling seasoning are as follows: 4:2:3, adding the onion sections, the garlic and the mushrooms according to the taste without limitation.
(2) Slicing chicken, adding flavoring agent, mixing, and pickling for 5 min.
(3) Adding base material into a pan, adding a small amount of water (not more than 1/2 of the volume of the base material), heating, adding fish sauce flavor sauerkraut, parching for 5min, adding 4 times of water of the base material, and boiling.
(4) Adding Agaricus campestris and other adjuvants, decocting for 10min, taking out sauerkraut, Agaricus campestris and other adjuvants, and placing in a basin.
(5) Adding sliced chicken, turning white, and carefully pouring the soup and the sliced chicken onto auxiliary materials in the basin after the soup is slightly boiled, thereby finishing the preparation of the chicken with the flavor of the pickled fish.
Example 3
(1) Preparation of fish juice flavored pickled Chinese cabbage
Taking the black carp bone with a small amount of meat after being cut, mincing the black carp bone, and adding 10 times of water. Firstly, adding alkaline protease and flavourzyme according to the weight ratio of 2:3, wherein the adding amount is 4% of the mass of a mixture of fishbone and water, the temperature is 60 ℃, the pH value is 12, and the reaction time is 4 h; adding flavourzyme and papain according to the weight ratio of 1:2, wherein the adding amount of the enzyme is 3% of the mass of the mixture of the fishbone and the water, the temperature is 65 ℃, the pH value is 6, and the reaction time is 3 hours; inactivating enzyme at 95 deg.C for 25s, filtering, and cooling to room temperature to obtain fish juice enzymolysis solution.
Cutting a plurality of green vegetables, ventilating and drying at normal temperature for 5 days, adding 8% of salt according to the mass of the green vegetables, and pickling for 12 hours; adding 200 parts of salt into 2500 parts of fish juice enzymatic hydrolysate according to 1000 parts of vegetables by weight, stirring uniformly, adding the salted vegetables, and sealing and salting for 25 days to obtain the fish juice flavor pickled vegetables.
(2) Preparation of the base Material
The bottom material is prepared from the following raw materials in parts by weight: 200 parts of blend oil, 5 parts of salt, 10 parts of pickled peppers, 15 parts of pickled peppers, 10 parts of pepper, 4 parts of glucose, 1 part of fructose and 4 parts of sucrose. Adding blending oil as base oil in pan, heating at 180 deg.C, adding salt, pickled fructus Capsici, pickled rhizoma Zingiberis recens and fructus Zanthoxyli, parching at 160 deg.C for 5min to give out fragrance, and boiling for 20 min. Cooling the fried base material at room temperature, and removing excessive water by flash evaporation at 25 deg.C under 1000Pa for 20 s. Adding glucose, fructose and sucrose to obtain the base material of the flavoring of the pickled Chinese cabbage fish.
(3) Preparation of pickled seasoning
The pickling seasoning is prepared from the following raw materials in parts by weight: 50 parts of cooking wine, 15 parts of pepper powder, 6 parts of salt, 10 parts of egg white powder and 10 parts of starch. Firstly adding cooking wine, carrying out ultrasonic treatment at 15Hz for 3min, then adding pepper powder, salt, egg white powder and starch, and carrying out ultrasonic treatment at 20Hz for 10min after all the raw materials are added until all the components are completely mixed to obtain the pickling seasoning.
(4) Sterilization and packaging
Sterilizing by adopting low-temperature plasma, wherein discharge gas is air, argon and nitrogen in a ratio of 4:2: 1; peak voltage 10 kV; the working frequency is 50 kHz; peak power 100W; the gas flow rate is 3L/min; normal temperature and normal pressure. When sterilizing, introducing low-temperature plasma gas into a sterilizing chamber with a stirring function, and after the sterilizing chamber is full of the low-temperature plasma gas, putting materials to be sterilized, wherein the sterilizing time is as follows: 3min for fish sauce flavor pickled Chinese cabbage, 1min for bottom material, and 15min for pickling seasoning; the stirring speed is 120 r/min. And respectively carrying out vacuum packaging on the sterilized materials.
The pickled fish flavor seasoning comprises three seasoning bags of fish juice flavor pickled fish, a bottom material bag and a pickling seasoning, and the ratio is 5:2: 2.
The use method of the pickled fish flavored seasoning processed meat substitute comprises the following steps:
(1) raw materials: 1000 parts of meat substitute and 900 parts of pickled Chinese cabbage and fish flavor seasoning, wherein the fish juice flavor pickled Chinese cabbage, the bottom material and the pickling seasoning comprise three seasoning bags in proportion: 5:2:2, adding the onion sections, the garlic and the mushrooms according to the taste without limitation.
(2) Slicing the meat substitute, adding pickling flavoring agent, mixing, and pickling for 20 min.
(3) Adding base material into a pan, adding a small amount of water (not more than 1/2 of the volume of the base material), heating, adding fish sauce flavor sauerkraut, parching for 15min, adding 2 times of water of the base material, and boiling.
(4) Adding Agaricus campestris and other adjuvants, decocting for 15min, taking out sauerkraut, Agaricus campestris and other adjuvants, and placing in a basin.
(5) Adding sliced meat substitute, and pouring the soup and sliced meat substitute together into the auxiliary materials in the basin after the soup is slightly boiled, thus completing the preparation of the pickled fish flavor meat.
Example 4
(1) Preparation of fish juice flavored pickled Chinese cabbage
Taking loach fishbone with a small amount of meat after being cut, mincing the loach fishbone and adding 2 times of water. Firstly, adding alkaline protease and flavourzyme according to the weight ratio of 2:3, wherein the addition amount of the enzyme is 5% of the mass of a mixture of fishbone and water, the temperature is 50 ℃, the pH value is 10, and the reaction time is 6 h; adding flavourzyme and papain according to the weight ratio of 1:2, wherein the addition amount of the flavourzyme and the papain is 5% of the mass of the mixture of the fishbone and the water, the temperature is 65 ℃, the pH value is 5, and the reaction time is 3 h; inactivating enzyme at 95 deg.C for 25s, filtering, and cooling to room temperature to obtain fish juice enzymolysis solution.
Cutting a plurality of green vegetables, ventilating and drying at normal temperature for 4 days, adding 5% of salt according to the mass of the green vegetables, and pickling for 16 hours; adding 150 parts of salt into 3000 parts of fish juice enzymolysis liquid according to 1000 parts of vegetables by weight, stirring uniformly, adding the salted vegetables, and sealing and salting for 15 days to obtain the fish juice flavor pickled vegetables.
(2) Preparation of the base Material
The bottom material is prepared from the following raw materials in parts by weight: 400 parts of blend oil, 10 parts of salt, 10 parts of pickled peppers, 15 parts of pickled peppers, 20 parts of pepper, 6 parts of glucose, 3 parts of fructose and 1 part of sucrose. Adding blending oil as base oil in pan, heating at 160 deg.C, adding salt, pickled fructus Capsici, pickled rhizoma Zingiberis recens and fructus Zanthoxyli, parching at 170 deg.C for 1min to give out fragrance, and boiling for 15 min. Cooling the fried base material at room temperature, and removing excessive water by flash evaporation at 10 deg.C under 1500Pa for 50 s. Adding glucose, fructose and sucrose to obtain the base material of the flavoring of the pickled Chinese cabbage fish.
(3) Preparation of pickled seasoning
The pickling seasoning is prepared from the following raw materials in parts by weight: 10 parts of cooking wine, 5 parts of pepper powder, 5 parts of salt, 30 parts of egg white powder and 30 parts of starch. Firstly adding cooking wine, carrying out ultrasonic treatment at 25Hz for 5min, then adding pepper powder, salt, egg white powder and starch, and carrying out ultrasonic treatment at 15Hz for 30min after all the raw materials are added until all the components are completely mixed to obtain the pickling seasoning.
(4) Sterilization and packaging
Sterilizing by adopting low-temperature plasma, wherein discharge gas is air, argon and nitrogen in a ratio of 1:2: 1; peak voltage 15 kV; the working frequency is 100 kHz; peak power 50W; the gas flow rate is 1L/min; normal temperature and normal pressure. When sterilizing, introducing low-temperature plasma gas into a sterilizing chamber with a stirring function, and after the sterilizing chamber is full of the low-temperature plasma gas, putting materials to be sterilized, wherein the sterilizing time is as follows: 5min for fish sauce flavor pickled Chinese cabbage, 10min for bottom material, and 1min for pickling flavoring; the stirring speed is 20 r/min. And respectively carrying out vacuum packaging on the sterilized materials.
The pickled fish flavor seasoning comprises three seasoning bags of fish juice flavor pickled fish, a bottom material bag and a pickling seasoning, and the ratio is 3:2: 2.
The use method of the pickled Chinese cabbage fish flavored seasoning for processing the noodles comprises the following steps:
(1) raw materials: noodles, chopped green onion, garlic, mushroom and sauerkraut fish flavor seasoning.
(2) The pickled Chinese cabbage fish flavored seasoning is prepared by boiling fish juice flavored Chinese cabbage fish, a base material and a pickling seasoning in a pot, wherein water in an amount which is 2 times the volume of the pickled Chinese cabbage fish flavored seasoning is added with other auxiliary materials.
(3) Adding noodles, decocting for 10min, and boiling soup.
Example 5
(1) Preparation of fish juice flavored pickled Chinese cabbage
Cutting a plurality of green vegetables, ventilating and drying at normal temperature for 4 days, adding 5% of salt according to the mass of the green vegetables, and pickling for 16 hours; adding 150 parts of salt into 3000 parts of fish juice enzymolysis liquid according to 1000 parts of vegetables by weight, stirring uniformly, adding salted vegetables, and sealing and salting for 15 days to obtain fish juice flavor pickled vegetables; the fish juice enzymolysis liquid is prepared by the conventional method in the field.
(2) Preparation of the base Material
The bottom material is prepared from the following raw materials in parts by weight: 400 parts of blend oil, 10 parts of salt, 10 parts of pickled peppers, 15 parts of pickled peppers, 20 parts of pepper, 6 parts of glucose, 3 parts of fructose and 1 part of sucrose. Adding blending oil as base oil in pan, heating at 160 deg.C, adding salt, pickled fructus Capsici, pickled rhizoma Zingiberis recens and fructus Zanthoxyli, parching at 170 deg.C for 1min to give out fragrance, and boiling for 15 min. Cooling the fried base material at room temperature, and removing excessive water by flash evaporation at 10 deg.C under 1500Pa for 50 s. Adding glucose, fructose and sucrose to obtain the base material of the flavoring of the pickled Chinese cabbage fish.
(3) Preparation of pickled seasoning
The pickling seasoning is prepared from the following raw materials in parts by weight: 10 parts of cooking wine, 5 parts of pepper powder, 5 parts of salt, 30 parts of egg white powder and 30 parts of starch. Firstly adding cooking wine, carrying out ultrasonic treatment at 25Hz for 5min, then adding pepper powder, salt, egg white powder and starch, and carrying out ultrasonic treatment at 15Hz for 30min after all the raw materials are added until all the components are completely mixed to obtain the pickling seasoning.
(4) Sterilization and packaging
Sterilizing by adopting low-temperature plasma, wherein discharge gas is air, argon and nitrogen in a ratio of 1:2: 1; peak voltage 15 kV; the working frequency is 100 kHz; peak power 50W; the gas flow rate is 1L/min; normal temperature and normal pressure. When sterilizing, introducing low-temperature plasma gas into a sterilizing chamber with a stirring function, and after the sterilizing chamber is full of the low-temperature plasma gas, putting materials to be sterilized, wherein the sterilizing time is as follows: 5min for fish sauce flavor pickled Chinese cabbage, 10min for bottom material, and 1min for pickling flavoring; the stirring speed is 20 r/min. And respectively carrying out vacuum packaging on the sterilized materials.
The pickled fish flavor seasoning comprises three seasoning bags of fish juice flavor pickled fish, a bottom material bag and a pickling seasoning, and the ratio is 3:2: 2.
The use method of the pickled Chinese cabbage fish flavored seasoning for processing the noodles comprises the following steps:
(1) raw materials: noodles, chopped green onion, garlic, mushroom and sauerkraut fish flavor seasoning.
(2) The pickled Chinese cabbage fish flavored seasoning is prepared by boiling fish juice flavored Chinese cabbage fish, a base material and a pickling seasoning in a pot, wherein water and other auxiliary materials are in an amount which is 4 times the volume of the pickled Chinese cabbage fish flavored seasoning.
(3) Adding noodles, decocting for 15min, and boiling soup.
According to DB 312002-2012 "food safety local standard pickles" and other relevant standards, the indexes of fish sauce flavor pickled vegetable are determined, and the results are as follows:
(1) sensory index
Color: yellow brown of vegetable head and green brown of vegetable leaf, normal color
Smell and taste: the product has special flavor and smell of pickled Chinese cabbage with fish juice flavor, and sour, salty and fresh taste without unpleasant odor such as bitter taste and rancidness.
Appearance form: the vegetable head has fleshy meat, no insect pest, no soft rot, clear accumulated water, no bubble turning, bag expansion, no foreign impurities and the like.
(2) Physical and chemical indexes:
serial number Inspection item Unit of Standard value Measured value (detection limit) Singleton decision
1 Moisture content ≤85.0 51.6 Qualified
2 Salt (in terms of sodium chloride) 2-6 5.8 Qualified
3 Total acid (in terms of lactic acid) g/100g ≥0.3 5.8 Qualified
4 Lead (in Pb) mg/kg ≤1.0 Not detected (<0.005mg/kg) Qualified
5 Total arsenic (in As) mg/kg ≤0.5 0.03 Qualified
(3) Microorganism indexes are as follows:
serial number Inspection item Unit of Standard value Measured value (detection limit) Singleton decision
1 Coliform group bacteria MPN/100g ≤30 <30 Qualified
2 Pathogenic bacteria / Cannot be detected Not detected out Qualified
Test examples
The pickled fish flavor seasonings of examples 1-5 were used for sensory evaluation of processed chicken, soy protein meat substitute, hand-made noodles and instant noodle cakes, respectively, and were as follows:
sensory scoring results were as follows:
the results show that the flavoring with the pickled Chinese cabbage fish flavor is suitable for processing related food, has good acceptability, has relatively strong flavor of pickled Chinese cabbage fish, has no fishy smell and other peculiar smell, has relatively good taste of pickled Chinese cabbage fish, and has relatively strong flavor and delicate flavor of pickled Chinese cabbage fish.

Claims (5)

1. A flavoring with pickled Chinese cabbage and fish flavor is composed of the following raw materials in parts by weight: fish juice flavor pickled Chinese cabbage: curing the seasoning: bottom material = 1-6: 1-4: 1-4;
the preparation method of the fish juice flavored pickled Chinese cabbage comprises the following steps:
cutting green vegetables, ventilating and drying at normal temperature for 3-5 days, adding 3-8% of salt according to the mass of the green vegetables, and pickling for 8-16 h; then according to the parts by weight of each 1000 parts of green vegetables, adding 40-300 parts of salt into 700-4200 parts of fish juice enzymolysis liquid, stirring uniformly, adding the salted green vegetables, and sealing and salting for 10-60 days to obtain fish juice flavor pickled Chinese cabbages;
the preparation method of the fish juice enzymolysis liquid comprises the following steps:
selecting fish bones with a small amount of meat after being cut, wherein the weight of the fish meat is not more than 1/3 of the weight of the fish bones, mincing the fish bones and adding water with the weight 2-10 times of the weight of the fish bones; firstly, adding alkaline protease and flavourzyme according to the weight ratio of 2:3, wherein the adding amount of the enzyme is 4-6% of the mass of the mixture of the fishbone and the water, the temperature is 50-60 ℃, the pH =10-12, and the reaction time is 4-6 h; adding flavourzyme and papain according to the weight ratio of 1:2, wherein the adding amount of the enzyme is 3-5% of the mass of the mixture of the fishbone and the water, the temperature is 55-65 ℃, the pH =5-7, and the reaction time is 3-4 h; inactivating enzyme at 95 deg.C for 25s, filtering, and cooling to room temperature to obtain fish juice enzymatic hydrolysate;
the base material is prepared by a method comprising the following steps:
the bottom material is prepared from the following raw materials in parts by weight: 400 parts of blend oil 200-containing materials, 3-10 parts of salt, 10-30 parts of pickled ginger, 10-30 parts of pickled pepper, 5-15 parts of pepper, 1-6 parts of glucose, 1-6 parts of fructose and 1-6 parts of sucrose; adding blend oil into a pot, heating at 190 ℃ under 120-; cooling the fried backing material at room temperature, and removing excessive water by flash evaporation at 0-45 deg.C under vacuum degree of 1000-; adding glucose, fructose and sucrose to obtain the base material of the flavoring of the pickled Chinese cabbage fish.
2. The sauerkraut fish flavor seasoning of claim 1 wherein the marinade seasoning is prepared by a process comprising the steps of:
the pickling seasoning is prepared from the following raw materials in parts by weight: 10-50 parts of cooking wine, 5-15 parts of pepper, 5-10 parts of salt, 10-30 parts of egg white powder and 10-30 parts of starch; firstly adding cooking wine, carrying out ultrasonic treatment at 15-25Hz for 1-5min, then adding pepper, salt, egg white powder and starch, and after all the raw materials are added, carrying out ultrasonic treatment at 15-25Hz for 10-30min until all the components are completely mixed, thus obtaining the curing seasoning.
3. The fish sauerkraut flavor seasoning of claim 2, wherein the preparation method of the marinade seasoning further comprises the step of sterilizing:
sterilizing by adopting low-temperature plasma, wherein discharge gas is air, argon and nitrogen in a ratio of 1-5:2: 1; the peak voltage is 5-15 kV; the working frequency is 10-100 kHz; the peak power is 50-200W; the gas flow rate is 1-5L/min; normal temperature and pressure, the sterilization time is as follows: 1-15 min.
4. The sauerkraut fish flavor seasoning of claim 1, wherein the base preparation method further comprises a sterilization step:
the sterilization mode adopts low-temperature plasma sterilization, and the discharge gas is air, argon and nitrogen in a ratio of 1-5:2: 1; the peak voltage is 5-15 kV; the working frequency is 10-100 kHz; the peak power is 50-200W; the gas flow rate is 1-5L/min; normal temperature and pressure, sterilization time: 1-10 min.
5. A preparation method of flavoring agent with pickled Chinese cabbage and fish flavor comprises preparing pickled Chinese cabbage with fish juice flavor, preparing base material, preparing pickling flavoring agent, sterilizing and packaging;
the preparation method of the fish juice flavored pickled Chinese cabbage comprises the following steps:
cutting green vegetables, ventilating and drying at normal temperature for 3-5 days, adding 3-8% of salt according to the mass of the green vegetables, and pickling for 8-12 h; then according to the parts by weight of each 1000 parts of green vegetables, adding 40-300 parts of salt into 700-4200 parts of fish juice enzymolysis liquid, stirring uniformly, adding the salted green vegetables, and sealing and salting for 15-60 days to obtain fish juice flavor pickled Chinese cabbages;
the preparation method of the fish juice enzymolysis liquid comprises the following steps:
selecting fish bones with a small amount of meat after being cut, wherein the weight of the fish meat is not more than 1/3 of the weight of the fish bones, mincing the fish bones and adding water with the weight 2-10 times of the weight of the fish bones; firstly, adding alkaline protease and flavourzyme according to the weight ratio of 2:3, wherein the adding amount of the enzyme is 4-6% of the mass of the mixture of the fishbone and the water, the temperature is 50-60 ℃, the pH =10-12, and the reaction time is 4-6 h; adding flavourzyme and papain according to the weight ratio of 1:2, wherein the adding amount of the enzyme is 3-5% of the mass of the mixture of the fishbone and the water, the temperature is 55-65 ℃, the pH =5-7, and the reaction time is 3-4 h; inactivating enzyme at 95 deg.C for 25s, filtering, and cooling to room temperature to obtain fish juice enzymatic hydrolysate;
the preparation of the base material comprises the following steps:
the bottom material is prepared from the following raw materials in parts by weight: 400 parts of blend oil 200-containing materials, 3-10 parts of salt, 10-30 parts of pickled ginger, 10-30 parts of pickled pepper, 5-15 parts of pepper, 1-6 parts of glucose, 1-6 parts of fructose and 1-6 parts of sucrose; adding blend oil into a pot, heating at 190 ℃ under 120-; cooling the fried backing material at room temperature, and removing excessive water by flash evaporation at 0-45 deg.C under vacuum degree of 1000-; adding glucose, fructose and sucrose to obtain a base material of the pickled Chinese cabbage fish flavor seasoning;
the preparation of the curing seasoning comprises the following steps:
the pickling seasoning is prepared from the following raw materials in parts by weight: 10-50 parts of cooking wine, 5-15 parts of pepper, 5-10 parts of salt, 10-30 parts of egg white powder and 10-30 parts of starch; firstly adding cooking wine, carrying out ultrasonic treatment at 15-25Hz for 1-5min, then adding pepper, salt, egg white powder and starch, and after all the raw materials are added, carrying out ultrasonic treatment at 15-25Hz for 10-30min until all the components are completely mixed to obtain a pickling seasoning;
the sterilization and packaging method comprises the following steps:
the obtained fish juice-flavored pickled Chinese cabbages, the base material and the pickled seasonings are packaged after being sterilized respectively, the sterilization mode adopts low-temperature plasma sterilization, and discharge gas is air, argon and nitrogen in a ratio of 1-5:2: 1; the peak voltage is 5-15 kV; the working frequency is 10-100 kHz; the peak power is 50-200W; the gas flow rate is 1-5L/min; normal temperature and normal pressure; when sterilizing, introducing low-temperature plasma gas into a sterilizing chamber with a stirring function, and after the sterilizing chamber is full of the low-temperature plasma gas, putting materials to be sterilized, wherein the sterilizing time is as follows: fish juice flavor pickled Chinese cabbage for 0.5-5min, base material for 1-10min, and pickling flavoring agent for 1-15 min; stirring at 20-120 r/min; vacuum packaging the sterilized materials to obtain fish sauce flavor pickled vegetable, base material and pickling flavoring;
and mixing the fish sauce flavor pickled Chinese cabbage, the base material and the pickling seasoning in proportion to obtain the pickled Chinese cabbage and fish flavor seasoning.
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