CN107319399A - A kind of sauce halogen flesh of fish preparation method in good taste - Google Patents
A kind of sauce halogen flesh of fish preparation method in good taste Download PDFInfo
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- CN107319399A CN107319399A CN201710611081.2A CN201710611081A CN107319399A CN 107319399 A CN107319399 A CN 107319399A CN 201710611081 A CN201710611081 A CN 201710611081A CN 107319399 A CN107319399 A CN 107319399A
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- gelatin
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- good taste
- rapeseed oil
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 55
- 235000015067 sauces Nutrition 0.000 title claims abstract description 29
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 28
- 150000002367 halogens Chemical class 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 108010010803 Gelatin Proteins 0.000 claims abstract description 50
- 239000008273 gelatin Substances 0.000 claims abstract description 50
- 229920000159 gelatin Polymers 0.000 claims abstract description 50
- 235000019322 gelatine Nutrition 0.000 claims abstract description 50
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 50
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000001035 drying Methods 0.000 claims abstract description 19
- 241000411851 herbal medicine Species 0.000 claims abstract description 17
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 16
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 15
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 240000004307 Citrus medica Species 0.000 claims abstract description 10
- 235000001938 Citrus medica Nutrition 0.000 claims abstract description 10
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 claims abstract description 10
- 241000287828 Gallus gallus Species 0.000 claims abstract description 10
- 230000001680 brushing effect Effects 0.000 claims abstract description 10
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 10
- 239000000284 extract Substances 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 235000019991 rice wine Nutrition 0.000 claims abstract description 9
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 9
- 241000522254 Cassia Species 0.000 claims abstract description 8
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 4
- 238000003756 stirring Methods 0.000 claims description 19
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 12
- 102000008186 Collagen Human genes 0.000 claims description 11
- 108010035532 Collagen Proteins 0.000 claims description 11
- 229920001436 collagen Polymers 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 11
- 244000303965 Cyamopsis psoralioides Species 0.000 claims description 10
- 229920001577 copolymer Polymers 0.000 claims description 10
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 10
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 9
- 241001346334 Amomum tsao-ko Species 0.000 claims description 6
- 241000756943 Codonopsis Species 0.000 claims description 6
- 240000002943 Elettaria cardamomum Species 0.000 claims description 6
- 241000202807 Glycyrrhiza Species 0.000 claims description 6
- 239000009636 Huang Qi Substances 0.000 claims description 6
- 235000004347 Perilla Nutrition 0.000 claims description 6
- 244000124853 Perilla frutescens Species 0.000 claims description 6
- 241000220317 Rosa Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000005300 cardamomo Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000036039 immunity Effects 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 210000000988 bone and bone Anatomy 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 241000510672 Cuminum Species 0.000 description 12
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 241000333181 Osmanthus Species 0.000 description 2
- 235000019082 Osmanthus Nutrition 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 241000254173 Coleoptera Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 description 1
- 240000002495 Cucumis melo var. inodorus Species 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229920000554 ionomer Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K61/00—Culture of aquatic animals
- A01K61/10—Culture of aquatic animals of fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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- Zoology (AREA)
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Abstract
Preparation method is oppressed the invention discloses a kind of sauce halogen in good taste, is comprised the following steps：Live fish is put into 48 days Chinese herbal medicines of feeding in pond, then cuts open and kills, decaptitating truncates, stripping and slicing is washed, drying；Dried orange peel, Buddha's hand, radix glycyrrhizae, cumin, Chinese cassia tree, Chinese prickly ash, tsaoko, white granulated sugar, yellow rice wine, soy sauce, salt, chickens' extract, water are well mixed, cook, add fish block after drying, cook, filtering, the uniform brushing rapeseed oil pretreatment gelatin in surface, vacuum packaging, autoclave sterilization obtains the sauce halogen flesh of fish in good taste.The present invention not only maintains the profile, color, smell and taste and nutrition of fish, makes fish body complete, meat is soft flexible, with delicate fragrance mouthfeel, bilgy odour is reduced, and top layer is golden yellow, aromatic flavour, can be with instant bagged, can also benefiting qi and nourishing blood, salubrity strong bone, strengthen immunity, long shelf-life.
Description
Technical field
The present invention relates to sauce spiced and stewed food technical field, more particularly to a kind of sauce halogen flesh of fish preparation method in good taste.
Background technology
Stewed meat products are characterized in raw meat after precooking as China's traditional meat, then with spice and seasoning
Common cook of material forms.Sauce spiced and stewed food finished product is soft, with rich flavor, its representational flavour product have it is spiced, braised in soy sauce, spicy,
Dip, honeydew, sweet and sour, salty halogen etc., color from shallow to deep, stew in soy sauce, sauced, it is braised in soy sauce different.In recent years, dry fruit beetle
The production of product gradually moves towards that scale is intensive by workshop-based, due to oppressing with very strong peculiar smell, fishy smell weight after processing,
Poor taste, it would be highly desirable to solve.
The content of the invention
The technical problem existed based on background technology, the present invention proposes a kind of sauce halogen flesh of fish preparation method in good taste,
The profile, color, smell and taste and nutrition of fish are not only maintained, makes fish body complete, meat is soft flexible, with delicate fragrance mouthfeel, reduction soil
Fishy smell, and top layer is golden yellow, aromatic flavour, can with instant bagged, can also benefiting qi and nourishing blood, salubrity strong bone, strengthen immunity guarantees the quality
Phase is long.
A kind of sauce halogen flesh of fish preparation method in good taste proposed by the present invention, comprises the following steps：Live fish is put into pond
4-8 days Chinese herbal medicines of middle feeding, then cut open and kill, decaptitating truncates, stripping and slicing, wash, drying；By dried orange peel, Buddha's hand, radix glycyrrhizae, cumin, meat
Osmanthus, Chinese prickly ash, tsaoko, white granulated sugar, yellow rice wine, soy sauce, salt, chickens' extract, water are well mixed, and are cooked, and are added fish block after drying, are boiled
System, filtering, the uniform brushing rapeseed oil pretreatment gelatin in surface, vacuum packaging, autoclave sterilization obtains sauce halogen fish in good taste
Meat.
Preferably, live fish is put into 4-8 days Chinese herbal medicines of feeding in pond, then cuts open and kill, decaptitating truncates, stripping and slicing is washed, and is dried
It is 3-5wt% to do to water content；By weight by 2-6 parts of dried orange peels, 4-8 portions of Buddha's hands, 4-8 portions of radix glycyrrhizaes, 15-20 parts of cumins, 2-4 parts
Chinese cassia tree, 20-40 portion Chinese prickly ash, 4-10 parts of tsaokos, 3-6 portions of white granulated sugars, 8-12 parts of yellow rice wine, 15-20 portions of soy sauce, 50-60 portions of salt,
20-26 parts of chickens' extracts, 500-600 parts of water are well mixed, and are cooked 30-40min, are added fish block after 80-90 parts of drying, cook 1-
2h, filtering, the uniform brushing rapeseed oil pretreatment gelatin in surface, vacuum packaging, autoclave sterilization obtains sauce halogen fish in good taste
Meat.
Preferably, the raw material of Chinese herbal medicine includes by weight：10-12 parts of the radix paeoniae rubrathe, 18-22 parts of Chinese prickly ash, 15-18 parts of dried orange peel,
12-16 parts of radix glycyrrhizae, 3-5 parts of rose, 8-10 parts of Radix Codonopsis, 9-13 parts of the Radix Astragali, 5-9 parts of purple perilla, 1-3 parts of baked ginger, 5-9 parts of radix polygonati officinalis,
10-14 parts of cardamom, 7-9 parts of cumin.
Preferably, rapeseed oil pretreatment gelatin is prepared using following technique：Gelatin, calcium carbonate are well mixed, melon is added
That collagen powder, sodium hydroxide, water are mixed, heating stirring to gelatin all dissolvings, are added ethylene maleic acid anhydride copolymer, are adjusted
Temperature is saved, is stirred, room temperature is down in concentration, rapeseed oil is added and is uniformly mixing to obtain rapeseed oil pretreatment gelatin.
Preferably, rapeseed oil pretreatment gelatin is prepared using following technique：By weight by 30-40 parts of gelatin, 5-8 parts of carbon
Sour calcium is well mixed, and is added 15-25 parts of Guar collagen powder, 2-4 parts of sodium hydroxides, 400-500 parts of water and is mixed, heating stirring
All dissolved to gelatin, add 2-4 parts of ethylene maleic acid anhydride copolymers, adjust temperature, stir, concentration is down to room temperature, added
30-40 portions of rapeseed oils are uniformly mixing to obtain rapeseed oil pretreatment gelatin.
Preferably, rapeseed oil pretreatment gelatin is prepared using following technique：By weight by 30-40 parts of gelatin, 5-8 parts of carbon
Sour calcium is well mixed, and is added 15-25 parts of Guar collagen powder, 2-4 parts of sodium hydroxides, 400-500 parts of water and is mixed 80-
120min, is warming up to 66-70 DEG C of stirring and is all dissolved to gelatin, mixing speed is 1300-1500r/min, adds 2-4 parts of ethene
Copolymer-maleic anhydride, adjusts the temperature to 45-55 DEG C, stirs 90-120min, and concentration is down to room temperature, adds 30-40 portions of dishes
Seed oil is uniformly mixing to obtain rapeseed oil pretreatment gelatin.
The present invention is discharged by live fish feeding Chinese herbal medicine, can not only effectively facilitate fish bodily waste, is built up one's health by taking tonic and tonic phase
With reference to, remain the color, smell and taste and various nutritional ingredients of fish, and can benefiting qi and nourishing blood, salubrity strong bone, strengthen immunity, and can dropping
Low bilgy odour, plays a role to improving flesh of fish local flavor；In S1 Chinese herbal medicine, cumin, Chinese prickly ash, dried orange peel, radix glycyrrhizae coordinate, can
Tasty to fish in advance, making fish, not only meat is good, it is easy to digests, and the present invention is preserved for a long time, mouthfeel and taste
Keep constant；Rose, Radix Codonopsis, the Radix Astragali, purple perilla coordinate, and can not only improve fish enteron aisle, improve fish endocrine, improve immunity,
Promote palatability of the present invention fabulous, long shelf-life；Baked ginger, radix polygonati officinalis, cardamom, the radix paeoniae rubrathe coordinate, enriching the blood and tonifying qi, salubrity strong bone, make this
Invention can improve body immunity；In the rapeseed oil pretreatment gelatin of the present invention, the calcium in the carboxyl and part calcium carbonate of gelatin
Ionomer, can not only accelerate dissolving in stomach acid solution, shorten disintegration time limited, and with the work suppressed growth of microorganism
With, acted on after the suitably esterification of Guar collagen powder with ethylene maleic acid anhydride copolymer, not only solubization is good, and viscosity height, can have
Effect pins fish body surface condiment, can be effectively tasty, not only maintains profile and the nutrition of fish, makes fish body complete, meat is soft to be had
Elasticity, with delicate fragrance mouthfeel, and top layer is golden yellow, aromatic flavour, can be with instant bagged, and the shelf-life is up to 1 year at normal temperatures, just
In storage, transport and sale.
Embodiment
Below, technical scheme is described in detail by specific embodiment.
Embodiment 1
A kind of sauce halogen flesh of fish preparation method in good taste proposed by the present invention, comprises the following steps：Live fish is put into pond
4-8 days Chinese herbal medicines of middle feeding, then cut open and kill, decaptitating truncates, stripping and slicing, wash, drying；By dried orange peel, Buddha's hand, radix glycyrrhizae, cumin, meat
Osmanthus, Chinese prickly ash, tsaoko, white granulated sugar, yellow rice wine, soy sauce, salt, chickens' extract, water are well mixed, and are cooked, and are added fish block after drying, are boiled
System, filtering, the uniform brushing rapeseed oil pretreatment gelatin in surface, vacuum packaging, autoclave sterilization obtains sauce halogen fish in good taste
Meat.
Embodiment 2
A kind of sauce halogen flesh of fish preparation method in good taste proposed by the present invention, comprises the following steps：Live fish is put into pond
4 days Chinese herbal medicines of middle feeding, then cut open and kill, decaptitating truncates, stripping and slicing, washing, and drying to water content is 5wt%；By weight by 2 parts
Dried orange peel, 8 portions of Buddha's hands, 4 portions of radix glycyrrhizaes, 20 parts of cumins, 2 portions of Chinese cassia trees, 40 portions of Chinese prickly ashes, 4 parts of tsaokos, 6 portions of white granulated sugars, 8 parts of yellow rice wine, 20 parts
Soy sauce, 50 parts of salt, 26 parts of chickens' extracts, 500 parts of water are well mixed, and are cooked 40min, are added fish block after 80 parts of drying, cook 2h,
Filtering, the uniform brushing rapeseed oil pretreatment gelatin in surface, vacuum packaging, autoclave sterilization obtains the sauce halogen flesh of fish in good taste.
Rapeseed oil is pre-processed gelatin and prepared using following technique：Gelatin, calcium carbonate are well mixed, Guar collagen is added
Powder, sodium hydroxide, water are mixed, and heating stirring to gelatin is all dissolved, and add ethylene maleic acid anhydride copolymer, regulation temperature
Degree, is stirred, and room temperature is down in concentration, is added rapeseed oil and is uniformly mixing to obtain rapeseed oil pretreatment gelatin.
Embodiment 3
A kind of sauce halogen flesh of fish preparation method in good taste proposed by the present invention, comprises the following steps：Live fish is put into pond
8 days Chinese herbal medicines of middle feeding, then cut open and kill, decaptitating truncates, stripping and slicing, washing, and drying to water content is 3wt%；By weight by 6 parts
Dried orange peel, 4 parts of Buddha's hands, 8 parts of radix glycyrrhizaes, 15 parts of cumins, 4 parts of Chinese cassia trees, 20 parts of Chinese prickly ashes, 10 parts of tsaokos, 3 parts of white granulated sugars, 12 parts of yellow rice wine, 15
Part soy sauce, 60 parts of salt, 20 parts of chickens' extracts, 600 parts of water are well mixed, and are cooked 30min, are added fish block after 90 parts of drying, cook
1h, filtering, the uniform brushing rapeseed oil pretreatment gelatin in surface, vacuum packaging, autoclave sterilization obtains sauce halogen fish in good taste
Meat.
Rapeseed oil is pre-processed gelatin and prepared using following technique：35 parts of gelatin, 6 parts of calcium carbonate are mixed equal by weight
It is even, add 20 parts of Guar collagen powder, 3 parts of sodium hydroxides, 450 parts of water and mix, heating stirring to gelatin is all dissolved, and is added
3 parts of ethylene maleic acid anhydride copolymers, adjust temperature, stir, and concentration is down to room temperature, adds 35 portions of rapeseed oils and stir
Gelatin is pre-processed to rapeseed oil.
The raw material of Chinese herbal medicine includes by weight：11 parts of the radix paeoniae rubrathe, 20 parts of Chinese prickly ash, 16 parts of dried orange peel, 14 parts of radix glycyrrhizae, rose 4
Part, 9 parts of Radix Codonopsis, 11 parts of the Radix Astragali, 7 parts of purple perilla, 2 parts of baked ginger, 7 parts of radix polygonati officinalis, 12 parts of cardamom, 8 parts of cumin.
Embodiment 4
A kind of sauce halogen flesh of fish preparation method in good taste proposed by the present invention, comprises the following steps：Live fish is put into pond
5 days Chinese herbal medicines of middle feeding, then cut open and kill, decaptitating truncates, stripping and slicing, washing, and drying to water content is 4.5wt%；By weight by 3
Part dried orange peel, 7 portions of Buddha's hands, 5 portions of radix glycyrrhizaes, 18 parts of cumins, 2.5 portions of Chinese cassia trees, 35 portions of Chinese prickly ashes, 6 parts of tsaokos, 5 portions of white granulated sugars, 9 parts of yellow rice wine,
18 parts of soy sauce, 52 parts of salt, 24 parts of chickens' extracts, 520 parts of water are well mixed, and are cooked 37min, are added fish block after 82 parts of drying, boil
1.8h processed, filtering, the uniform brushing rapeseed oil pretreatment gelatin in surface, vacuum packaging, autoclave sterilization obtains sauce in good taste
Halogen is oppressed.
Rapeseed oil is pre-processed gelatin and prepared using following technique：30 parts of gelatin, 8 parts of calcium carbonate are mixed equal by weight
It is even, add 15 parts of Guar collagen powder, 4 parts of sodium hydroxides, 400 parts of water and mix 120min, be warming up to 70 DEG C of stirrings to gelatin
All dissolvings, mixing speed is 1300r/min, adds 4 parts of ethylene maleic acid anhydride copolymers, adjusts the temperature to 45 DEG C, stirring
120min, concentration, is down to room temperature, adds 30 portions of rapeseed oils and is uniformly mixing to obtain rapeseed oil pretreatment gelatin.
The raw material of Chinese herbal medicine includes by weight：10 parts of the radix paeoniae rubrathe, 22 parts of Chinese prickly ash, 15 parts of dried orange peel, 16 parts of radix glycyrrhizae, rose 3
Part, 10 parts of Radix Codonopsis, 9 parts of the Radix Astragali, 9 parts of purple perilla, 1 part of baked ginger, 9 parts of radix polygonati officinalis, 10 parts of cardamom, 9 parts of cumin.
Embodiment 5
A kind of sauce halogen flesh of fish preparation method in good taste proposed by the present invention, comprises the following steps：Live fish is put into pond
7 days Chinese herbal medicines of middle feeding, then cut open and kill, decaptitating truncates, stripping and slicing, washing, and drying to water content is 3.5wt%；By weight by 5
Part dried orange peel, 5 parts of Buddha's hands, 7 parts of radix glycyrrhizaes, 16 parts of cumins, 3.5 parts of Chinese cassia trees, 25 parts of Chinese prickly ashes, 8 parts of tsaokos, 4 parts of white granulated sugars, 11 parts of Huangs
Wine, 16 parts of soy sauce, 58 parts of salt, 22 parts of chickens' extracts, 580 parts of water are well mixed, and are cooked 35min, are added fish block after 88 parts of drying,
1.4h is cooked, filtering, the uniform brushing rapeseed oil pretreatment gelatin in surface is vacuum-packed, autoclave sterilization obtains in good taste
Sauce halogen is oppressed.
Rapeseed oil is pre-processed gelatin and prepared using following technique：40 parts of gelatin, 5 parts of calcium carbonate are mixed equal by weight
It is even, add 25 parts of Guar collagen powder, 2 parts of sodium hydroxides, 500 parts of water and mix 80min, be warming up to 66 DEG C of stirrings complete to gelatin
Portion dissolves, and mixing speed is 1500r/min, adds 2 parts of ethylene maleic acid anhydride copolymers, adjusts the temperature to 55 DEG C, stirring
90min, concentration, is down to room temperature, adds 30-40 portions of rapeseed oils and is uniformly mixing to obtain rapeseed oil pretreatment gelatin.
The raw material of Chinese herbal medicine includes by weight：12 parts of the radix paeoniae rubrathe, 18 parts of Chinese prickly ash, 18 parts of dried orange peel, 12 parts of radix glycyrrhizae, rose 5
Part, 8 parts of Radix Codonopsis, 13 parts of the Radix Astragali, 5 parts of purple perilla, 3 parts of baked ginger, 5 parts of radix polygonati officinalis, 14 parts of cardamom, 7 parts of cumin.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (6)
1. a kind of sauce halogen flesh of fish preparation method in good taste, it is characterised in that comprise the following steps：Live fish is put into pond and fed
4-8 days Chinese herbal medicines are eaten, then cuts open and kills, decaptitating truncates, stripping and slicing is washed, drying；By dried orange peel, Buddha's hand, radix glycyrrhizae, cumin, Chinese cassia tree, flower
Green pepper, tsaoko, white granulated sugar, yellow rice wine, soy sauce, salt, chickens' extract, water are well mixed, and are cooked, and add fish block after drying, are cooked, mistake
Filter, the uniform brushing rapeseed oil pretreatment gelatin in surface, vacuum packaging, autoclave sterilization obtains the sauce halogen flesh of fish in good taste.
2. sauce halogen in good taste oppresses preparation method according to claim 1, it is characterised in that live fish is put into pond and fed
4-8 days Chinese herbal medicines are eaten, then cuts open and kills, decaptitating truncates, stripping and slicing, washing, drying to water content is 3-5wt%；By weight by 2-6
Part dried orange peel, 4-8 portions of Buddha's hands, 4-8 portions of radix glycyrrhizaes, 15-20 parts of cumins, 2-4 portions of Chinese cassia trees, 20-40 portions of Chinese prickly ashes, 4-10 parts of tsaokos, 3-6 parts
White granulated sugar, 8-12 part yellow rice wine, 15-20 parts of soy sauce, 50-60 parts of salt, 20-26 parts of chickens' extracts, 500-600 parts of water are well mixed, and are boiled
30-40min processed, adds fish block after 80-90 parts of drying, cooks 1-2h, and filtering, the uniform brushing rapeseed oil pretreatment in surface is bright
Glue, vacuum packaging, autoclave sterilization obtains the sauce halogen flesh of fish in good taste.
3. sauce halogen flesh of fish preparation method in good taste according to claim 1 or claim 2, it is characterised in that the raw material of Chinese herbal medicine is pressed
Parts by weight include：10-12 parts of the radix paeoniae rubrathe, 18-22 parts of Chinese prickly ash, 15-18 parts of dried orange peel, 12-16 parts of radix glycyrrhizae, 3-5 parts of rose, Radix Codonopsis 8-
10 parts, 9-13 parts of the Radix Astragali, 5-9 parts of purple perilla, 1-3 parts of baked ginger, 5-9 parts of radix polygonati officinalis, 10-14 parts of cardamom, 7-9 parts of cumin.
4. preparation method is oppressed according to any one of the claim 1-3 sauce halogen in good taste, it is characterised in that rapeseed oil is located in advance
Gelatin is managed to prepare using following technique：Gelatin, calcium carbonate are well mixed, addition Guar collagen powder, sodium hydroxide, water mixing are stirred
Mix, heating stirring to gelatin is all dissolved, and adds ethylene maleic acid anhydride copolymer, adjusts temperature, is stirred, room temperature is down in concentration,
Add rapeseed oil and be uniformly mixing to obtain rapeseed oil pretreatment gelatin.
5. preparation method is oppressed according to any one of the claim 1-4 sauce halogen in good taste, it is characterised in that rapeseed oil is located in advance
Gelatin is managed to prepare using following technique：30-40 parts of gelatin, 5-8 parts of calcium carbonate are well mixed by weight, 15-25 parts are added
Guar collagen powder, 2-4 parts of sodium hydroxides, 400-500 parts of water are mixed, and heating stirring to gelatin is all dissolved, and adds 2-4 parts
Ethylene maleic acid anhydride copolymer, adjusts temperature, stirs, and concentration is down to room temperature, adds 30-40 portions of rapeseed oils and stir
Gelatin is pre-processed to rapeseed oil.
6. preparation method is oppressed according to any one of the claim 1-5 sauce halogen in good taste, it is characterised in that rapeseed oil is located in advance
Gelatin is managed to prepare using following technique：30-40 parts of gelatin, 5-8 parts of calcium carbonate are well mixed by weight, 15-25 parts are added
Guar collagen powder, 2-4 parts of sodium hydroxides, 400-500 parts of water mix 80-120min, are warming up to 66-70 DEG C of stirring to gelatin
All dissolvings, mixing speed is 1300-1500r/min, adds 2-4 parts of ethylene maleic acid anhydride copolymers, adjusts the temperature to 45-55
DEG C, stir 90-120min, concentration, be down to room temperature, add 30-40 portion rapeseed oils be uniformly mixing to obtain rapeseed oil pre-process it is bright
Glue.
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| CN104910290A (en) * | 2015-06-19 | 2015-09-16 | 上海东升新材料有限公司 | Maleic-anhydride-modified polyethylene modified guar gum and preparation method thereof |
| CN105851927A (en) * | 2016-04-19 | 2016-08-17 | 凤阳县中都食品有限公司 | Manufacture technology of instant crispy culter with long shelf life |
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| CN104910290A (en) * | 2015-06-19 | 2015-09-16 | 上海东升新材料有限公司 | Maleic-anhydride-modified polyethylene modified guar gum and preparation method thereof |
| CN105851927A (en) * | 2016-04-19 | 2016-08-17 | 凤阳县中都食品有限公司 | Manufacture technology of instant crispy culter with long shelf life |
| CN105918930A (en) * | 2016-04-19 | 2016-09-07 | 凤阳县中都食品有限公司 | Production process of instant delicious croaker |
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