CN107252077A - Burn flavouring material formula in a kind of snapper Xijing - Google Patents

Abstract

Flavouring material formula is burnt the invention discloses a kind of snapper Xijing, the composition and its parts by weight that flavouring material formula is burnt in described Xijing are：25 30 parts of Maillard reaction liquid, 46 parts of cloves, 68 parts of nutmeg, 37 parts of the root of Dahurain angelica, 35 parts of Amomum globosum loureiro, 35 parts of dried orange peel, 24 parts of radix glycyrrhizae, 35 parts of hawthorn, 10 15 parts of radish mud, 25 parts of soy sauce, 35 parts of ginger mud, 13 parts of the pickled sauce of miso, 46 parts of granulated sugar, 13 parts of 23 parts of, Wei Sake of rice wine.Have the beneficial effect that：Each component is sufficiently mixed uniformly in the condiment that the present invention is announced, and matches scientific and reasonable, the inexpensive environmental protection of raw material, and condiment is easy to preserve transport；The taste composition that functional oligopeptide can limit the reaction of Mei Lade flavourings is oxidized decomposition, so as to add the stability of product, makes the fragrance of condiment more lasting, therefore with larger economic benefit, can apply to industrial production.

Description

Burn flavouring material formula in a kind of snapper Xijing

Technical field

The present invention relates to condiment manufacture field, flavouring material formula is burnt more particularly, to a kind of snapper Xijing.

Technical background

Snapper also known as red groove fish, red chicken, are lower floor fish in water warm.Fish individual is big, pierces small, meat is excellent, tool The features such as having dressed fish height, high protein and low fat, is free of contamination green aquatic product.Fish body is oval, slightly flat-sided, general body It is long 25 centimetres~more than 45 centimetres, 1.5 kilograms~2.8 kilograms or so of body weight.Snapper head is than larger, and body drapes over one's shoulders big ctenoid scale, side line Completely parallel with back edge, interorbital space is wide and projection, whole body cerise, thus snapper popular name.In the vast marine site of South China Sea Especially North Sea fishing ground, grows a kind of distinctive demersal fishes in South Sea --- snapper.Its individual is big, and meat is thick, delicious, It is one of South Sea Important Economic fish, whenever fishing season particularly spring flood and autumn flood, fisherman can catch more snapper supply market. It by people so favored, the mainly thick solid fine and tender taste of the flesh of fish, pierces succulence less, delicious flavour, and bright in colour, Outward appearance, mouthfeel fear good.According to surveying and determination, its protein content is higher than large yellow croaker, but fat content is low, and the health care seafood delights for belonging to first-class is precious Product.Snapper meat is splendid, the white taste sweet tea of color, and steam, smoke and roast is fried, and all closes its suitable.

Lipid content is low in the report of Chinese Scientists, snapper muscle, category high protein and low fat, low specific energy values fish.Flesh Meat amino acid content belongs to medium level compared with other economic fish.The content of essential amino acid is low and scarce sulfur-containing amino acid, is Non-fully albumen.Its delicious amino acid percentage composition is high compared with other fish.

A kind of Japanese barbecue mode by main flavoring of Japanese miso that refers to is burnt in Xijing, and foremost cuisine is silver Burn in cod Xijing.Making Xijing and burning needs to make cure in advance, and also referred to as salt down bed, it would be desirable to which the major ingredient of the cooking is put into cure Pickled at least 24 hours, baking box barbecue is placed into after then rinsing well, it is possible to burn in Xijing that unique flavor is made.

Process technology on snapper has many methods, and prior art is as authorized public number

The B of CN 103549497 Chinese invention patent, discloses a kind of preparation method of quick-frozen seasoning snapper slice foodstuffs, the party Method has the advantages that strong operability, producing efficiency are high, but it is only to be made of the simple seasoning such as soy sauce, monosodium glutamate, ginger juice, because And with mouthfeel is single, the unbalanced shortcoming of nutrition, and its is not perishable, easy to maintain.

The content of the invention

It is an object of the invention to provide a kind of scientific formulation rationally, condiment nutrition equilibrium, rich in taste, taste fresh alcohol Burn flavouring material formula and preparation method thereof in snapper Xijing.

The present invention is directed to the problem of being mentioned in background technology, and the technical scheme taken is：Burn condiment and match somebody with somebody in a kind of snapper Xijing Side, the composition and its parts by weight of the condiment are：25-30 parts of Maillard reaction liquid, 4-6 parts of cloves, 6-8 parts of nutmeg, root of Dahurain angelica 3-7 Part, 3-5 parts of Amomum globosum loureiro, 3-5 parts of dried orange peel, 2-4 parts of radix glycyrrhizae, 3-5 parts of hawthorn, 10-15 parts of radish mud, 2-5 parts of soy sauce, 3-5 parts of ginger mud, Pickled sauce 1-3 parts of miso, 4-6 parts of granulated sugar, rice wine 1-3 parts of 2-3 parts of, Wei Sake, prepared condiment proportioning science, mouthfeel fragrance, Promote appetite, and the cheap environmental protection of raw material used, finished product safe without toxic side effect, it is easy to storage transport.

Preferably, flavouring material formula is burnt in a kind of snapper Xijing, its preparation method includes：Purification, enzymolysis, Mei Lade flavourings with Compound, process is simple, and product stability is good, the cheap environmental protection of raw material, with good economic benefit.

Purification：It is raw material to take snapper that is fresh or freezing and thaw, removes head, tail, scale, internal organ and vertebra and cleans dry Crush to oppress slurry after net, in the flesh of fish slurry injection container for weighing 100-120 parts by weight, add the flesh of fish and starch 25-30 times heavy Slurries are carried out microwave abstracting by distilled water after stirring, extraction power is 300-400W, and extraction frequency is 20-25kHz, extraction It is 2-3 minutes to take the time, and extract is centrifuged 15-20 minutes under the conditions of 4000-4500r/min, supernatant is taken, distilled water is used Rinse centrifuge tube and residue centrifuge extraction once again, and it is snapper protein extract to merge supernatant, make egg by vacuum drying It is stand-by that white matter concentration rises to 70-80%, and impurity is rejected in operation twice, further purification snapper protein, is that next step enzymolysis does standard It is standby；

Enzymolysis：Snapper protein extract is taken according to solid-to-liquid ratio 1:6-8 adds distilled water, and regulation pH is 7.2-7.4, controls the temperature to be 45-55 DEG C, extract solution weight 0.35-0.40% composite flavor enzyme is added, 0.40-0.45% animal proteolytic enzyme is being stirred Mix lower enzyme digestion reaction 4-4.5 hours, then allowing enzymolysis liquid to be warming up to 90-95 DEG C inactivates enzyme, the time is 10-15 minutes, after Centrifuged 15-20 minute under the conditions of 5000-5500r/min, take supernatant as enzymolysis liquid, amino acid that enzyme digestion reaction is generated and small Peptide is the important raw and processed materials of Maillard reaction；

U.S. rad flavouring：100-120 parts of snapper enzymolysis liquids, 3-3.5 parts of xyloses, 1-1.2 parts of cysteine salts are added into flask Hydrochlorate, 0.3-0.5 part yeast extract, 2-4 parts of functional oligopeptides, move in conical flask after stirring, height are placed in after sealing Press in steam sterilization pan, Mei Lade flavourings react 40-45 minutes at a temperature of 110-115 DEG C, and rear reacting liquid temperature is down to 23-25 Stand-by after DEG C, amino acid ultimately generates melanoidin, reductone and volatile heterocyclic compounds with reduced sugar by series reaction, And these products are all that, in fragrant composition, functional oligopeptide can limit its oxidation reaction, therefore for Mei Lade flavouring products Stability has vital effect, and the amino acid sequence of the functional oligopeptide is： SCASRCKSRCRGYYVSVFYRGRCYCRCLRC；

It is compound：Weigh 25-30 parts of Maillard reaction liquid, 4-6 parts of cloves, 6-8 parts of nutmeg, 3-7 parts of the root of Dahurain angelica, 3-5 parts of Amomum globosum loureiro, dried orange peel 3-5 parts, 2-4 parts of radix glycyrrhizae, 3-5 parts of hawthorn, 10-15 parts of radish mud, 2-5 parts of soy sauce, 3-5 parts of ginger mud, pickled sauce 1-3 parts of miso, sand Sugared 4-6 parts, 1-3 parts of 2-3 parts of, Wei Sake of rice wine, stirring produces snapper Xijing burning condiment for 20-25 minutes at 30-35 DEG C, in the temperature Spending under the time to stir can be well mixed condiment, be difficult adhesion, improve product quality, and its rich in taste, bright and lustrous, it is easy to Storage transport, can be used for industrial production.

Compared with prior art, the advantage of the invention is that：1）Manufacture craft is simple, and proportioning is scientific and reasonable, and materials are natural Environmental protection, it is cheap；2）Add a variety of auxiliary and condiments, make snapper Xijing burn condiment fresh and tender tasty and refreshing, rich in taste, fragrance it is pleasant, Unique flavor；3）The taste composition of U.S. rad flavouring reaction is easily oxidized, so as to lose fragrance, functional oligopeptide can limit oxygen Change reaction, increase the stability of product, make the fragrance of condiment more lasting.

Embodiment

The present invention program is described further below by embodiment：

Embodiment 1：

Flavouring material formula is burnt in a kind of snapper Xijing, and the composition and its parts by weight of the condiment are：25 parts of Maillard reaction liquid, 4 parts of cloves, 6 parts of nutmeg, 3 parts of the root of Dahurain angelica, 3 parts of Amomum globosum loureiro, 3 parts of dried orange peel, 2 parts of radix glycyrrhizae, 3 parts of hawthorn, 10 parts of radish mud, 2 parts of soy sauce, 3 parts of ginger mud, taste Pickled 1 part of sauce, 4 parts of granulated sugar, 1-3 parts of 2 parts of, Wei Sake of rice wine are scolded, its preparation process includes：

1）Purification：It is raw material to take snapper that is fresh or freezing and thaw, removes head, tail, scale, internal organ and vertebra and cleans up Crush afterwards as flesh of fish slurry, in the flesh of fish slurry injection container for weighing 100 parts by weight, add the flesh of fish 25 times of heavy distilled water of slurry, stir After mixing uniformly slurries are carried out with microwave abstracting, extraction power is 300W, and extraction frequency is 20kHz, and extraction time is 2 minutes, by Extract is centrifuged 15 minutes under the conditions of 4000r/min, takes supernatant, and extraction is centrifuged again with distilled water rinse centrifuge tube and residue Once, it is snapper protein extract to merge supernatant, rises to protein concentration by vacuum drying 70% stand-by, grasps twice Make further purification snapper protein, be that next step enzymolysis is prepared；

2）Enzymolysis：Snapper protein extract is taken according to solid-to-liquid ratio 1:6 add distilled water, and regulation pH is 7.2, and it is 45 to control temperature DEG C, the composite flavor enzyme of addition extract solution weight 0.35%, 0.40% animal proteolytic enzyme, enzyme digestion reaction 4 is small under agitation When, then allowing enzymolysis liquid to be warming up to 90 DEG C inactivates enzyme, and the time is 10 minutes, is centrifuged 15 minutes under the conditions of 5000r/min, Supernatant as enzymolysis liquid is taken, the amino acid and small peptide of enzyme digestion reaction generation are the important raw and processed materials of Maillard reaction；

3）U.S. rad flavouring：Added into flask 100 parts of snapper enzymolysis liquids, 3 parts of xyloses, 1 part of cysteine hydrochloride, 0.3 part Yeast extract, 2 parts of functional oligopeptides, moves in conical flask after stirring, is placed in after sealing in high-pressure steam sterilizing pan, Mei Lade flavourings react 40 minutes at a temperature of 110 DEG C, and rear reacting liquid temperature is down to stand-by after 23 DEG C, amino acid and reduced sugar process Series reaction ultimately generates melanoidin, reductone and volatile heterocyclic compounds, and these products are all in fragrant composition, function Property oligopeptides can limit its oxidation reaction, therefore have vital effect for the stability of Mei Lade flavouring products；

4）It is compound：Weigh 25 parts of Maillard reaction liquid, 4 parts of cloves, 6 parts of nutmeg, 3 parts of the root of Dahurain angelica, 3 parts of Amomum globosum loureiro, 3 parts of dried orange peel, radix glycyrrhizae 2 Part, 3 parts of hawthorn, 10 parts of radish mud, 2 parts of soy sauce, 3 parts of ginger mud, 1 part of the pickled sauce of miso, 4 parts of granulated sugar, 1 part of 2 parts of, Wei Sake of rice wine, Stirring produces snapper Xijing burning condiment for 20 minutes at 30 DEG C, and being stirred under the temperature-time can be well mixed condiment, not easy to stick Even, product quality is improved, and it is its rich in taste, bright and lustrous, it is easy to storage transport, it can be used for industrial production.

Embodiment 2：

Flavouring material formula is burnt in a kind of snapper Xijing, and the composition and its parts by weight of the condiment are：30 parts of Maillard reaction liquid, 6 parts of cloves, 8 parts of nutmeg, 7 parts of the root of Dahurain angelica, 5 parts of Amomum globosum loureiro, 5 parts of dried orange peel, 4 parts of radix glycyrrhizae, 5 parts of hawthorn, 15 parts of radish mud, 5 parts of soy sauce, 5 parts of ginger mud, taste Pickled 3 parts of sauce, 6 parts of granulated sugar, 3 parts of 3 parts of, Wei Sake of rice wine are scolded, its preparation process includes：

1）Purification：It is raw material to take snapper that is fresh or freezing and thaw, removes head, tail, scale, internal organ and vertebra and cleans up Crush afterwards as flesh of fish slurry, in the flesh of fish slurry injection container for weighing 120 parts by weight, add the flesh of fish 30 times of heavy distilled water of slurry, stir After mixing uniformly slurries are carried out with microwave abstracting, extraction power is 400W, and extraction frequency is 25kHz, and extraction time is 3 minutes, by Extract is centrifuged 20 minutes under the conditions of 4500r/min, takes supernatant, and extraction is centrifuged again with distilled water rinse centrifuge tube and residue Once, it is snapper protein extract to merge supernatant, rises to protein concentration by vacuum drying 80% stand-by, grasps twice Make further purification snapper protein, be that next step enzymolysis is prepared；

2）Enzymolysis：Snapper protein extract is taken according to solid-to-liquid ratio 1:8 add distilled water, and regulation pH is 7.4, and it is 55 to control temperature DEG C, add the composite flavor enzyme of extract solution weight 0.40%, 0.45% animal proteolytic enzyme, under agitation enzyme digestion reaction 4.5 Hour, then allowing enzymolysis liquid to be warming up to 95 DEG C inactivates enzyme, and the time is 15 minutes, and 20 points are centrifuged under the conditions of 5500r/min Clock, takes supernatant as enzymolysis liquid, and the amino acid and small peptide of enzyme digestion reaction generation are the important raw and processed materials of Maillard reaction；

3）U.S. rad flavouring：Added into flask 120 parts of snapper enzymolysis liquids, 3.5 parts of xyloses, 1.2 parts of cysteine hydrochlorides, 0.5 part of yeast extract, 4 parts of functional oligopeptides, moves in conical flask after stirring, high-pressure steam sterilizing pan is placed in after sealing In, Mei Lade flavourings react 45 minutes at a temperature of 115 DEG C, and rear reacting liquid temperature is down to stand-by after 25 DEG C, amino acid and reduction Sugar ultimately generates melanoidin, reductone and volatile heterocyclic compounds by series reaction, and these products be all in it is fragrant into Point, functional oligopeptide can limit its oxidation reaction, therefore have vital work for the stability of Mei Lade flavouring products With；

4）It is compound：Weigh 25 parts of Maillard reaction liquid, 4 parts of cloves, 6 parts of nutmeg, 3 parts of the root of Dahurain angelica, 3 parts of Amomum globosum loureiro, 3 parts of dried orange peel, radix glycyrrhizae 2 Part, 3 parts of hawthorn, 10 parts of radish mud, 2 parts of soy sauce, 3 parts of ginger mud, 1 part of the pickled sauce of miso, 4 parts of granulated sugar, 1 part of 2 parts of, Wei Sake of rice wine, Stirring produces snapper Xijing burning condiment for 25 minutes at 35 DEG C, and being stirred under the temperature-time can be well mixed condiment, not easy to stick Even, product quality is improved, and it is its rich in taste, bright and lustrous, it is easy to storage transport, it can be used for industrial production.

Embodiment 3：

Flavouring material formula is burnt in a kind of snapper Xijing, and the composition and its parts by weight of the condiment are：25 parts of Maillard reaction liquid, 6 parts of cloves, 8 parts of nutmeg, 3 parts of the root of Dahurain angelica, 4 parts of Amomum globosum loureiro, 4 parts of dried orange peel, 3 parts of radix glycyrrhizae, 3 parts of hawthorn, 12 parts of radish mud, 4 parts of soy sauce, 4 parts of ginger mud, taste Pickled 2 parts of sauce, 5 parts of granulated sugar, 2 parts of 2 parts of, Wei Sake of rice wine are scolded, its preparation process includes：

1）Purification：It is raw material to take snapper that is fresh or freezing and thaw, removes head, tail, scale, internal organ and vertebra and cleans up Crush afterwards as flesh of fish slurry, in the flesh of fish slurry injection container for weighing 120 parts by weight, add the flesh of fish 25 times of heavy distilled water of slurry, stir After mixing uniformly slurries are carried out with microwave abstracting, extraction power is 300W, and extraction frequency is 23kHz, and extraction time is 2 minutes, by Extract is centrifuged 15 minutes under the conditions of 4000r/min, takes supernatant, and extraction is centrifuged again with distilled water rinse centrifuge tube and residue Once, it is snapper protein extract to merge supernatant, rises to protein concentration by vacuum drying 70% stand-by, grasps twice Make further purification snapper protein, be that next step enzymolysis is prepared；

2）Enzymolysis：Snapper protein extract is taken according to solid-to-liquid ratio 1:6 add distilled water, and regulation pH is 7.3, and it is 45 to control temperature DEG C, add the composite flavor enzyme of extract solution weight 0.35%, 0.40% animal proteolytic enzyme, under agitation enzyme digestion reaction 4.5 Hour, then allowing enzymolysis liquid to be warming up to 95 DEG C inactivates enzyme, and the time is 15 minutes, and 20 points are centrifuged under the conditions of 5500r/min Clock, takes supernatant as enzymolysis liquid, and the amino acid and small peptide of enzyme digestion reaction generation are the important raw and processed materials of Maillard reaction；

3）U.S. rad flavouring：120 parts of snapper enzymolysis liquids, 3.5 parts of xyloses, 1 part of cysteine hydrochloride, 0.3 are added into flask Part yeast extract, 2 parts of functional oligopeptides are moved in conical flask after stirring, are placed in after sealing in high-pressure steam sterilizing pan, Mei Lade flavourings react 45 minutes at a temperature of 115 DEG C, and rear reacting liquid temperature is down to stand-by after 25 DEG C, amino acid and reduced sugar warp Cross series reaction and ultimately generate melanoidin, reductone and volatile heterocyclic compounds, and these products are all in fragrant composition, work( Energy property oligopeptides can limit its oxidation reaction, therefore have vital effect for the stability of Mei Lade flavouring products；

4）It is compound：Weigh 25 parts of Maillard reaction liquid, 6 parts of cloves, 8 parts of nutmeg, 3 parts of the root of Dahurain angelica, 4 parts of Amomum globosum loureiro, 4 parts of dried orange peel, radix glycyrrhizae 3 Part, 3 parts of hawthorn, 12 parts of radish mud, 4 parts of soy sauce, 4 parts of ginger mud, 2 parts of the pickled sauce of miso, 5 parts of granulated sugar, 2 parts of 2 parts of, Wei Sake of rice wine, Stirring produces snapper Xijing burning condiment for 20 minutes at 35 DEG C, and being stirred under the temperature-time can be well mixed condiment, not easy to stick Even, product quality is improved, and it is its rich in taste, bright and lustrous, it is easy to storage transport, it can be used for industrial production.

Routine operation in the operating procedure of the present invention is well known to those skilled in the art, herein without repeating.

Technical scheme is described in detail embodiment described above, it should be understood that it is described above only For the specific embodiment of the present invention, it is not intended to limit the invention, all any modifications made in the spirit of the present invention, Supplement or similar fashion replacement etc., should be included in the scope of the protection.

SEQUENCE LISTING

<110>Zhoushan Qi Sheng aquatic products Co., Ltd

<120>Burn flavouring material formula in a kind of snapper Xijing

<130> 1

<160> 1

<170> PatentIn version 3.5

<210> 1

<211> 30

<212> PRT

<213>It is artificial synthesized

<400> 1

Ser Cys Ala Ser Arg Cys Lys Ser Arg Cys Arg Gly Tyr Tyr Val Ser

1 5 10 15

Val Phe Tyr Arg Gly Arg Cys Tyr Cys Arg Cys Leu Arg Cys

20 25 30

Claims (7)

1. flavouring material formula is burnt in a kind of snapper Xijing, the composition and its parts by weight that flavouring material formula is burnt in described Xijing are：U.S. rad is anti- Answer 25-30 parts of liquid, 4-6 parts of cloves, 6-8 parts of nutmeg, 3-7 parts of the root of Dahurain angelica, 3-5 parts of Amomum globosum loureiro, 3-5 parts of dried orange peel, 2-4 parts of radix glycyrrhizae, hawthorn 3-5 parts, 10-15 parts of radish mud, 2-5 parts of soy sauce, 3-5 parts of ginger mud, pickled sauce 1-3 parts of miso, 4-6 parts of granulated sugar, 1-3 parts of rice wine, taste 2-3 parts of Sake.

2. flavouring material formula is burnt in a kind of snapper Xijing according to claim 1, its preparation method includes：Purification, enzymolysis, Mei La Moral flavouring is with being combined, it is characterised in that add a kind of functional oligopeptide in the reaction of Mei Lade flavourings.

3. flavouring material formula is burnt in a kind of snapper Xijing according to claim 1, it is characterised in that：Described Mei Lade flavourings step The amino acid sequence of addition is in rapid：SCASRCKSRCRGYYVSVFYRGRCYCRCLRC.

4. flavouring material formula is burnt in a kind of snapper Xijing according to claim 1, it is characterised in that：Described purification step is： It is raw material to take snapper that is fresh or freezing and thaw, and it is fish to remove head, tail, scale, internal organ and vertebra and crushed after cleaning up Meat is starched, and in the flesh of fish slurry injection container for weighing 100-120 parts by weight, adds the distilled water that 25-30 times of flesh of fish slurry is weighed, stirring is equal After even slurries are carried out with microwave abstracting, extraction power is 300-400W, and extraction frequency is 20-25kHz, and extraction time is 2-3 points Clock, extract is centrifuged 15-20 minutes under the conditions of 4000-4500r/min, supernatant is taken, with distilled water rinse centrifuge tube and Residue centrifuges extraction once again, and it is snapper protein extract to merge supernatant, and protein concentration is risen to by vacuum drying 70-80%。

5. flavouring material formula is burnt in a kind of snapper Xijing according to claim 1, it is characterised in that：Described enzymolysis step is： Snapper protein extract is taken according to solid-to-liquid ratio 1:6-8 adds distilled water, and regulation pH is 7.2-7.4, and it is 45-55 DEG C to control temperature, Extract solution weight 0.35-0.40% composite flavor enzyme is added, 0.40-0.45% animal proteolytic enzyme is digested under agitation Reaction 4-4.5 hours, then allows enzymolysis liquid to be warming up to 90-95 DEG C, the mould time is 10-15 minutes, after 5000-5500r/ Centrifuged 15-20 minutes under the conditions of min, take supernatant as enzymolysis liquid.

6. flavouring material formula is burnt in a kind of snapper Xijing according to claim 1, it is characterised in that：Described Mei Lade flavourings For：100-120 parts of snapper enzymolysis liquids, 3-3.5 parts of xyloses, 1-1.2 parts of cysteine hydrochlorides, 0.3-0.5 are added into flask Part yeast extract, 2-4 parts of functional oligopeptides move in conical flask after stirring, high-pressure steam sterilizing pan are placed in after sealing In, Mei Lade flavourings react 40-45 minutes at a temperature of 110-115 DEG C, and it is Mei Lade that rear reacting liquid temperature, which is down to 23-25 DEG C, Reaction solution.

7. flavouring material formula is burnt in a kind of snapper Xijing according to claim 1, it is characterised in that：Described composite steps are： Weigh 25-30 parts of Maillard reaction liquid, it is 4-6 parts of cloves, 6-8 parts of nutmeg, 3-7 parts of the root of Dahurain angelica, 3-5 parts of Amomum globosum loureiro, 3-5 parts of dried orange peel, sweet Careless 2-4 parts, 3-5 parts of hawthorn, 10-15 parts of radish mud, 2-5 parts of soy sauce, 3-5 parts of ginger mud, pickled sauce 1-3 parts of miso, 4-6 parts of granulated sugar, 1-3 parts of 2-3 parts of, Wei Sake of rice wine, stirring produces snapper Xijing burning condiment for 20-25 minutes at 30-35 DEG C.