CN107348400A - A kind of local flavor pickled vegetable fish meat paste and preparation method thereof - Google Patents
A kind of local flavor pickled vegetable fish meat paste and preparation method thereof Download PDFInfo
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- CN107348400A CN107348400A CN201710726142.XA CN201710726142A CN107348400A CN 107348400 A CN107348400 A CN 107348400A CN 201710726142 A CN201710726142 A CN 201710726142A CN 107348400 A CN107348400 A CN 107348400A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 71
- 235000013372 meat Nutrition 0.000 title claims abstract description 49
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 31
- 235000019634 flavors Nutrition 0.000 title claims abstract description 31
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 48
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 44
- 239000000843 powder Substances 0.000 claims abstract description 35
- 235000001667 Vitex agnus castus Nutrition 0.000 claims abstract description 28
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 23
- 240000002234 Allium sativum Species 0.000 claims abstract description 21
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 21
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 21
- 235000004611 garlic Nutrition 0.000 claims abstract description 21
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- 240000006677 Vicia faba Species 0.000 claims abstract description 18
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 18
- 244000062250 Kaempferia rotunda Species 0.000 claims abstract description 17
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims abstract description 17
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000021110 pickles Nutrition 0.000 claims abstract description 15
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 13
- 235000021108 sauerkraut Nutrition 0.000 claims abstract description 13
- 235000020095 red wine Nutrition 0.000 claims abstract description 11
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 244000063464 Vitex agnus-castus Species 0.000 claims abstract 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract 7
- 240000004760 Pimpinella anisum Species 0.000 claims description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 244000000231 Sesamum indicum Species 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 240000003889 Piper guineense Species 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 241000949456 Zanthoxylum Species 0.000 claims description 2
- 239000008989 cinnamomi cortex Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 2
- 241000255789 Bombyx mori Species 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 235000013599 spices Nutrition 0.000 claims 1
- 240000008574 Capsicum frutescens Species 0.000 abstract description 6
- 239000001390 capsicum minimum Substances 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000003755 preservative agent Substances 0.000 abstract description 4
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- 235000015067 sauces Nutrition 0.000 abstract description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
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- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
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- 241000532412 Vitex Species 0.000 description 17
- 241000234314 Zingiber Species 0.000 description 14
- 241000894006 Bacteria Species 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
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- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
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- 235000013622 meat product Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000021259 spicy food Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of local flavor pickled vegetable fish meat paste and preparation method thereof, it is related to food and food processing field, the local flavor pickled vegetable fish meat paste is raw materials used and the parts by weight of raw material are：50~60 parts of 300~350 parts of the flesh of fish, 250~300 parts of pickles, 1~5 part of salt, 600~650 parts of edible oil, anistree 10~15 parts, 10~15 parts of kaempferia galamga, 8~10 parts of extra dry red wine Chinese prickly ash, 5~8 parts of spiceleaf, 78~80 parts of ginger, 65~70 parts of garlic, 0 300 parts of two twigs of the chaste tree green pepper, 0~60 part of two twigs of the chaste tree hot red pepper, 20~30 parts of chilli, 3~5 parts of five-spice powder, 20~25 parts of white sesameseed, peanut and/or broad bean valve, in inventive formulation, increased sauerkraut and capsicum have improve a poor appetite, promote to digest, the function of Appetizing spleen-tonifying；Flavor substance in pickles and capsicum can eliminate the fishy smell of the flesh of fish；Contain substantial amounts of lactic acid, active antibacterial composition etc. in pickles and capsicum simultaneously, sauce body pH value can be reduced, effectively suppress growing for microorganism；The fish meat paste prepared using the present invention and preparation method need not add preservative, you can preserve for a long time, nutritional ingredient is high.
Description
Technical field
The present invention relates to food and food processing field, and in particular to a kind of local flavor pickled vegetable fish meat paste and preparation method thereof.
Background technology
The flesh of fish is nutritious, and its protein content is generally 15%-20%, and is adequate proteins.Relative to livestock meat
Speech, the species of essential amino acid contained by the flesh of fish and ratio, which are best suitable for human body, to be needed, and more easy to digest and absorption.The fat of the flesh of fish contains
Relatively low, mostly unrighted acid is measured, the carbochain of unrighted acid is longer, has the function that to reduce cholesterol.In addition, the flesh of fish
Also containing abundant vitamin and mineral etc., therefore it is a kind of very high meat products of edibility.
Meat jam product extensively liked, meat jam product in the market because it is convenient to use and carry by people, mainly
Based on pork, beef paste, with the improvement of people's living standards, the high jam product demand of unique flavor, nutritive value is got over
Come bigger, fish meat paste also occurs gradually over the visual field of people with its abundant nutrient protein.Due to the loose few connective of flesh of fish meat
Tissue, and a large amount of bacteriums are contained at the position such as its cheek, therefore it is easily corrupt, to realize long-term preservation, prior art passes through addition more
The mode of chemical preservative is preserved for a long time, and the use of chemical preservative destroys the nutritive value of flesh of fish script, also serious
Mouthfeel is influenceed, threatens health；In addition, fish smell is heavier, its process is generally required by special defishying,
Add process complexity and production cost.
The ground such as Sichuan, Hunan, Chongqing, people like meat pulp, liked hot and spicy food, a large amount of to be met to a certain extent using the fish meat paste of capsicum
The hobby of the ground common people such as river Hunan Chongqing is closed, while pickles and capsicum contain abundant flavor substance, add flesh of fish jam products
Flavor.
The content of the invention
It is an object of the invention to：Solve that prior art fish meat paste fishy smell elimination process is complicated, can not preserve for a long time and this mouth
The market of taste product lacks problem.The present invention provides a kind of local flavor pickled vegetable fish meat paste and preparation method thereof.
The technical solution adopted by the present invention is as follows：
A kind of local flavor pickled vegetable fish meat paste, the local flavor pickled vegetable fish meat paste is raw materials used and the parts by weight of raw material are：The flesh of fish 300~
350 parts, it is 250~300 parts of pickles, 1~5 part of salt, 600~650 parts of edible oil, anistree 10~15 parts, 10~15 parts of kaempferia galamga, dry
8~10 parts of pericarpium zanthoxyli bungeani, 5~8 parts of spiceleaf, 78~80 parts of ginger, 65~70 parts of garlic, two twigs of the chaste tree green pepper 0-300 parts, two twigs of the chaste tree are red
0~60 part of green pepper, 20~30 parts of chilli, 3~5 parts of five-spice powder, 20~25 parts of white sesameseed, peanut and/or broad bean valve 50~60
Part.
Preferably, the local flavor pickled vegetable fish meat paste is raw materials used and the parts by weight of raw material are：350 parts of the flesh of fish, bubble sauerkraut
250 parts, 3 parts of salt, 600 parts of edible oil, anistree 12 parts, 10 parts of kaempferia galamga, 8 parts of extra dry red wine Chinese prickly ash, 5 parts of spiceleaf, 78 parts of ginger, garlic
70 parts, 275 parts of two twigs of the chaste tree green pepper, 60 parts of two twigs of the chaste tree hot red pepper, 25 parts of chilli, 3 parts of five-spice powder, 24 parts of white sesameseed, peanut 55
Part.
Preferably, the local flavor pickled vegetable fish meat paste is raw materials used and the parts by weight of raw material are：350 parts of the flesh of fish, two twigs of the chaste tree
Steep 100 parts of hot red pepper, 100 parts of hot red pepper of bell pepper bubble, 50 parts of hot red pepper of sub warhead bubble, 3 parts of salt, 600 parts of edible oil, it is anistree 12 parts,
10 parts of kaempferia galamga, 8 parts of extra dry red wine Chinese prickly ash, 5 parts of spiceleaf, 78 parts of ginger, 70 parts of garlic, 20 parts of chilli, 3 parts of five-spice powder, white sesameseed
25 parts, 55 parts of broad bean valve.
Preferably, the flesh of fish is grass carp meat.
Preferably, the vegetable oil is refined rapeseed oil.
Preferably, the five-spice powder is made up of the component of following mass percent：Star aniseed powder 29%, zanthoxylum powder
29%, fennel powder 15%, cinnamomi cortex pulveratus 15%, pepper powder 12%.
A kind of preparation method of local flavor pickled vegetable fish meat paste, comprises the following steps：
(1) by the fresh flesh of fish, pickles, salt, edible oil, anise, kaempferia galamga, extra dry red wine Chinese prickly ash, spiceleaf, ginger, garlic, two chaste trees
Bar green pepper, two twigs of the chaste tree hot red peppers, chilli, five-spice powder, white sesameseed, broad bean valve and/or peanut weigh respectively, remain following step
It is rapid standby；
(2) by the fresh flesh of fish through go it is dirty, clean, to be chopped into 0.3-0.6cm particles after deburring of picking a bone standby；
(3) pickles are rinsed 2-3 times with clear water, extracts that to be cut into powder after moisture standby；
(4) by ginger, garlic, two twigs of the chaste tree green peppers, that two twigs of the chaste tree hot red peppers are cut into 0.2-0.4cm powders is standby；
(5) broad bean valve and/or peanut are fried, it is standby is chopped into 0.3-0.5cm particles；
(6) vegetable oil will be added into stainless-steel pan, oil temperature is heated to 120-160 DEG C, be put into chilli, anise, kaempferia galamga,
Spiceleaf, Chinese prickly ash stir-frying 2min, are then pulled out with strainer；
(7) garlic granule, bruised ginger, green capsicum, pimiento, small fire stir-frying 30s are put into above-mentioned deep fat；
(8) pickles, big fire frying 2-3min are added；
(9) be put into fish meat paste, big fire frying 8-10min, then small fire boil 15-18min and volatilize to moisture；
(10) five-spice powder, sesame, peanut and/or broad bean valve, salt, frying 3-5min are put into, prepared by sauerkraut fish meat paste
Into, and counted weight, tinning；
(11) product after tinning is placed in autoclave, 90 DEG C of sterilizing 20min, then quick cooling, that is, obtain this hair
Bright described local flavor pickled vegetable fish meat paste.
Compared to prior art, the beneficial effects of the invention are as follows：
1st, it is easy to carry, open instant, can be not only used for going with rice or bread, can also make flavouring and be cooked for dish, special taste, battalion
Support abundant；
2nd, wherein pickles are combined with capsicum, and increased sauerkraut can reduce sauce body pH value, and contain a large amount of antibacterial work in pickles
Property composition, without adding preservative, you can extend the holding time of product；
3rd, the fish meat paste prepared using the present invention and preparation method has the trophic functions of the flesh of fish and pickles concurrently, while by two
Person's flavor is organically combined, and its product has the characteristics that to improve a poor appetite, promotes digestion, Appetizing spleen-tonifying；
4th, product of the present invention has filled up the market vacancy of like product.
Brief description of the drawings
Fig. 1 is holding time and broken line graph of a relation caused by bacterium colony in product preserving process of the present invention.
Embodiment
All features disclosed in this specification, can be with any in addition to mutually exclusive feature and/or step
Mode combines.
The present invention is elaborated with reference to specific embodiment.
Embodiment 1
Sauerkraut fish meat paste and preparation method thereof, its mass fraction raw material are as follows：
350 parts of the flesh of fish, 250 parts of sauerkraut of bubble, salt 1-5 parts, 600 parts of edible oil, anistree 12 parts, 10 parts of kaempferia galamga, extra dry red wine flower
8 parts of green pepper, 5 parts of spiceleaf, 78 parts of ginger, 70 parts of garlic, 275 parts of two twigs of the chaste tree green pepper, 60 parts of two twigs of the chaste tree hot red pepper, 25 parts of chilli,
3 parts of five-spice powder, 24 parts of white sesameseed, 55 parts of peanut (or broad bean valve).
Preparation method is：
(1) by the fresh flesh of fish, bubble sauerkraut, salt, edible oil, anise, kaempferia galamga, extra dry red wine Chinese prickly ash, spiceleaf, ginger, garlic, two
Twigs of the chaste tree green pepper, two twigs of the chaste tree hot red peppers, chilli, five-spice powder, white sesameseed, broad bean valve and/or peanut weigh respectively, remain following
Step is standby；
(2) by the fresh flesh of fish through go it is dirty, clean, to be chopped into 0.3-0.6cm particles after deburring of picking a bone standby；
(3) bubble sauerkraut is rinsed 2-3 times with clear water, extracts that to be cut into powder after moisture standby；
(4) by ginger, garlic, two twigs of the chaste tree green peppers, that two twigs of the chaste tree hot red peppers are cut into 0.2-0.4cm powders is standby；
(5) broad bean valve and/or peanut are fried, it is standby is chopped into 0.3-0.5cm particles；
(6) vegetable oil will be added into stainless-steel pan, oil temperature is heated to 120-160 DEG C, be put into chilli, anise, kaempferia galamga,
Spiceleaf, Chinese prickly ash stir-frying 2min, are then pulled out with strainer；
(7) garlic granule, bruised ginger, green capsicum, pimiento, small fire stir-frying 30s are put into above-mentioned deep fat；
(8) bubble sauerkraut, big fire frying 2-3min are added；
(9) be put into fish meat paste, big fire frying 8-10min, then small fire boil 15-18min and volatilize to moisture；
(10) five-spice powder, sesame, peanut and/or broad bean valve, salt, frying 3-5min are put into, prepared by sauerkraut fish meat paste
Into, and counted weight, tinning.
(11) product after tinning is placed in autoclave, sterilize 20min at 90 DEG C, and then quick cooling, that is, obtain this
The described local flavor pickled vegetable fish meat paste of invention.
Embodiment 2
Local flavor pickled vegetable fish meat paste and preparation method thereof, its mass fraction raw material are as follows：
Bubble green pepper fish meat paste：350 parts of the flesh of fish, two twigs of the chaste tree bubble, 100 parts of hot red pepper, 100 parts of hot red pepper of bell pepper bubble, sub warhead bubble hot red pepper
50 parts, salt 1-5 parts, 600 parts of edible oil, anistree 12 parts, 10 parts of kaempferia galamga, 5 parts of spiceleaf, 78 parts of ginger, 70 parts of garlic, chilli 20
Part, 3 parts of five-spice powder, 25 parts of white sesameseed, 55 parts of peanut (or broad bean valve).
The preparation method of the bubble green pepper fish meat paste is：
(1) the fresh flesh of fish, two twigs of the chaste tree are steeped into hot red pepper, bell pepper steeps hot red pepper, sub warhead steeps hot red pepper, salt, edible oil, eight
Angle, kaempferia galamga, extra dry red wine Chinese prickly ash, spiceleaf, ginger, garlic, chilli, five-spice powder, white sesameseed, broad bean valve and/or peanut claim respectively
Measure, it is standby to remain following steps；
(2) by the fresh flesh of fish through go it is dirty, clean, to be chopped into 0.3-0.6cm particles after deburring of picking a bone standby；
(3) bubble green pepper is rinsed 2-3 times with clear water, extracts that to be cut into powder after moisture standby；
(4) that ginger, garlic are cut into 0.2-0.4cm powders is standby；
(5) broad bean valve and/or peanut are fried, it is standby is chopped into 0.3-0.5cm particles；
(6) vegetable oil will be added into stainless-steel pan, oil temperature is heated to 120-160 DEG C, be put into chilli, anise, kaempferia galamga,
Spiceleaf, Chinese prickly ash stir-frying 2min, are then pulled out with strainer；
(7) garlic granule, bruised ginger are put into above-mentioned deep fat, small fire stir-frying 30s, is then placed in bubble green pepper, big fire frying 1-2min；
(8) be put into fish meat paste, big fire frying 8-10min, then small fire boil 15-18min and volatilize to moisture；
(9) five-spice powder, sesame, peanut and/or broad bean valve, salt, frying 3-5min are put into, prepared by sauerkraut fish meat paste
Into, and counted weight, tinning.
(10) product after tinning is placed in autoclave, sterilize 20min at 90 DEG C, and then quick cooling, that is, obtain this
The described local flavor pickled vegetable fish meat paste of invention.
Embodiment 3
Product preservation is tested：
Product obtained by embodiment 1 and embodiment 2 is distinguished to preservation 180 days under natural conditions at room temperature, every 30
The total plate count of its detection product, finally gives broken line graph of a relation caused by holding time as shown in Figure 1 and bacterium colony.
It is embodiments of the invention as described above.The present invention is not limited to the above-described embodiments, anyone should learn that
The structure change made under the enlightenment of the present invention, the technical schemes that are same or similar to the present invention, each fall within this
Within the protection domain of invention.
Claims (7)
1. a kind of local flavor pickled vegetable fish meat paste, it is characterised in that the local flavor pickled vegetable fish meat paste is raw materials used and the parts by weight of raw material are：
300~350 parts of the flesh of fish, 250~300 parts of pickles, 1~5 part of salt, 600~650 parts of edible oil, anistree 10~15 parts, kaempferia galamga 10
~15 parts, 8~10 parts of extra dry red wine Chinese prickly ash, 5~8 parts of spiceleaf, 78~80 parts of ginger, 65~70 parts of garlic, two twigs of the chaste tree green pepper 0-300
Part, 0~60 part of two twigs of the chaste tree hot red pepper, 20~30 parts of chilli, 3~5 parts of five-spice powder, 20~25 parts of white sesameseed, peanut and/or silkworm
50~60 parts of bean cotyledon.
2. local flavor pickled vegetable fish meat paste as claimed in claim 1, it is characterised in that the local flavor pickled vegetable fish meat paste is raw materials used and former
The parts by weight of material are：350 parts of the flesh of fish, 250 parts of sauerkraut of bubble, 3 parts of salt, 600 parts of edible oil, anistree 12 parts, 10 parts of kaempferia galamga, extra dry red wine
8 parts of Chinese prickly ash, 5 parts of spiceleaf, 78 parts of ginger, 70 parts of garlic, 275 parts of two twigs of the chaste tree green pepper, 60 parts of two twigs of the chaste tree hot red pepper, chilli 25
Part, 3 parts of five-spice powder, 24 parts of white sesameseed, 55 parts of peanut.
3. local flavor pickled vegetable fish meat paste as claimed in claim 1, it is characterised in that the local flavor pickled vegetable fish meat paste is raw materials used and former
The parts by weight of material are：350 parts of the flesh of fish, two twigs of the chaste tree steep 100 parts of hot red pepper, bell pepper steeps 100 parts of hot red pepper, sub warhead steeps 50 parts of hot red pepper,
3 parts of salt, 600 parts of edible oil, anistree 12 parts, 10 parts of kaempferia galamga, 8 parts of extra dry red wine Chinese prickly ash, 5 parts of spiceleaf, 78 parts of ginger, 70 parts of garlic,
20 parts of chilli, 3 parts of five-spice powder, 25 parts of white sesameseed, 55 parts of broad bean valve.
4. local flavor pickled vegetable fish meat paste as claimed in claim 1, it is characterised in that the flesh of fish is grass carp meat.
5. local flavor pickled vegetable fish meat paste as claimed in claim 1, it is characterised in that the vegetable oil is refined rapeseed oil.
6. local flavor pickled vegetable fish meat paste as claimed in claim 1, it is characterised in that the five-spice powder is by following mass percent
Component forms：Star aniseed powder 29%, zanthoxylum powder 29%, fennel powder 15%, cinnamomi cortex pulveratus 15%, pepper powder 12%.
A kind of 7. preparation method of local flavor pickled vegetable fish meat paste as claimed in any one of claims 1 to 6, it is characterised in that including
Following steps：
(1) it is the fresh flesh of fish, pickles, salt, edible oil, anise, kaempferia galamga, extra dry red wine Chinese prickly ash, spiceleaf, ginger, garlic, two twigs of the chaste tree are blue or green
Green pepper, two twigs of the chaste tree hot red peppers, chilli, five-spice powder, white sesameseed, broad bean valve and/or peanut weigh respectively, and it is standby to remain following steps
With；
(2) by the fresh flesh of fish through go it is dirty, clean, to be chopped into 0.3-0.6cm particles after deburring of picking a bone standby；
(3) pickles are rinsed 2-3 times with clear water, extracts that to be cut into powder after moisture standby；
(4) by ginger, garlic, two twigs of the chaste tree green peppers, that two twigs of the chaste tree hot red peppers are cut into 0.2-0.4cm powders is standby；
(5) broad bean valve and/or peanut are fried, it is standby is chopped into 0.3-0.5cm particles；
(6) vegetable oil will be added into stainless-steel pan, oil temperature is heated to 120-160 DEG C, is put into chilli, anise, kaempferia galamga, perfume (or spice)
Leaf, Chinese prickly ash stir-frying 2min, are then pulled out with strainer；
(7) garlic granule, bruised ginger, green capsicum, pimiento, small fire stir-frying 30s are put into above-mentioned deep fat；
(8) pickles, big fire frying 2-3min are added；
(9) be put into fish meat paste, big fire frying 8-10min, then small fire boil 15-18min and volatilize to moisture；
(10) five-spice powder, sesame, peanut and/or broad bean valve, salt, frying 3-5min are put into, prepared by sauerkraut fish meat paste completes, and
Counted weight, tinning；
(11) product after tinning is placed in autoclave, sterilize 20min at 90 DEG C, and then quick cooling, that is, obtain the present invention
Described flavor fish meat paste.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710726142.XA CN107348400A (en) | 2017-08-22 | 2017-08-22 | A kind of local flavor pickled vegetable fish meat paste and preparation method thereof |
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| CN201710726142.XA CN107348400A (en) | 2017-08-22 | 2017-08-22 | A kind of local flavor pickled vegetable fish meat paste and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576771A (en) * | 2018-04-03 | 2018-09-28 | 洛阳泮甡园科技有限公司 | A kind of meat pulp and preparation method thereof |
| CN112956678A (en) * | 2021-03-12 | 2021-06-15 | 上海交通大学 | Method for preparing low-salt-logging vegetable hoisin sauce |
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| CN102511779A (en) * | 2012-01-13 | 2012-06-27 | 百洋水产集团股份有限公司 | Fish paste ready-to-eat product and preparation method thereof |
| CN103689661A (en) * | 2013-11-28 | 2014-04-02 | 华中农业大学 | Instant double-pepper fish head and production method thereof |
| CN106262742A (en) * | 2016-08-29 | 2017-01-04 | 桐城市雨润生物科技有限公司 | A kind of Sanguis sus domestica Folium Nelumbinis fish meat paste and preparation method thereof |
| CN106690263A (en) * | 2016-12-29 | 2017-05-24 | 成都鲜誉海洋科技有限公司 | Method for making different special flavors of fish paste |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102511779A (en) * | 2012-01-13 | 2012-06-27 | 百洋水产集团股份有限公司 | Fish paste ready-to-eat product and preparation method thereof |
| CN103689661A (en) * | 2013-11-28 | 2014-04-02 | 华中农业大学 | Instant double-pepper fish head and production method thereof |
| CN106262742A (en) * | 2016-08-29 | 2017-01-04 | 桐城市雨润生物科技有限公司 | A kind of Sanguis sus domestica Folium Nelumbinis fish meat paste and preparation method thereof |
| CN106690263A (en) * | 2016-12-29 | 2017-05-24 | 成都鲜誉海洋科技有限公司 | Method for making different special flavors of fish paste |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108576771A (en) * | 2018-04-03 | 2018-09-28 | 洛阳泮甡园科技有限公司 | A kind of meat pulp and preparation method thereof |
| CN112956678A (en) * | 2021-03-12 | 2021-06-15 | 上海交通大学 | Method for preparing low-salt-logging vegetable hoisin sauce |
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Application publication date: 20171117 |