CN107495277A - A kind of pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil and preparation method thereof - Google Patents
A kind of pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil and preparation method thereof Download PDFInfo
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- CN107495277A CN107495277A CN201710860725.1A CN201710860725A CN107495277A CN 107495277 A CN107495277 A CN 107495277A CN 201710860725 A CN201710860725 A CN 201710860725A CN 107495277 A CN107495277 A CN 107495277A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 75
- 235000013409 condiments Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 240000004160 Capsicum annuum Species 0.000 title 1
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 64
- 235000019198 oils Nutrition 0.000 claims abstract description 58
- 239000000796 flavoring agent Substances 0.000 claims abstract description 38
- 235000019634 flavors Nutrition 0.000 claims abstract description 37
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 21
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 19
- 240000002234 Allium sativum Species 0.000 claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 235000004611 garlic Nutrition 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 17
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 17
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 13
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 12
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 10
- 244000203593 Piper nigrum Species 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 235000013614 black pepper Nutrition 0.000 claims abstract description 10
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 claims abstract description 8
- 239000002773 nucleotide Substances 0.000 claims abstract description 8
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 235000019991 rice wine Nutrition 0.000 claims abstract description 3
- 244000088415 Raphanus sativus Species 0.000 claims abstract 4
- 239000002994 raw material Substances 0.000 claims description 20
- 239000003205 fragrance Substances 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 12
- 235000015067 sauces Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 241000234282 Allium Species 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 7
- 241000467686 Eschscholzia lobbii Species 0.000 claims description 6
- 125000003118 aryl group Chemical group 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
- 238000007670 refining Methods 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 50
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 235000013305 food Nutrition 0.000 description 10
- 241000220259 Raphanus Species 0.000 description 9
- 241000234314 Zingiber Species 0.000 description 9
- 239000002253 acid Substances 0.000 description 8
- 239000003755 preservative agent Substances 0.000 description 7
- 230000002335 preservative effect Effects 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 235000021393 food security Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 150000002978 peroxides Chemical class 0.000 description 4
- 238000011835 investigation Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008121 plant development Effects 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013311 vegetables 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L3/358—Inorganic compounds
-
- 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
Abstract
The invention discloses a kind of pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil, including the composition of mass percentage content to be：Flavor pack：Rapeseed oil 17~19；Bean paste 17.5~19；Capsicum 10~12.5；Pickled radish 9.5~11.2；Bubble green pepper 5.0~6.5；Edible salt 8.5~10；White granulated sugar 6~7.2；Monosodium glutamate 4.2~5.1；Garlic 3.5~4.2；Spring onion 3.3~4.1；Water 2.0~3.0；Ginger 3.0~5.0；Yellow rice wine 1.5~2.2；Chicken fat 0.5~0.9；Chinese prickly ash 0.4~0.6；5' the sapidity nucleotide disodiums 0.08~0.1；Siccative bag：Chinese prickly ash, capsicum；Salted fish bag：Pea starch, edible salt, monosodium glutamate, white pepper.Present invention also offers a kind of preparation method of pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil.Zanthoxylum water Boiled fish after present invention culinary art is numb, peppery, fresh, fragrant, and mouthfeel is soft, peppery without dry, enjoys endless aftertastes.
Description
Technical field
The present invention relates to a kind of food seasoning and preparation method thereof, and in particular to a kind of pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil and its system
Preparation Method, belong to food processing technology field.
Background technology
As the improvement of people's living standards, requirement of the people for food is more and more stricter.
Fish Filets in Hot Chili Oil are widely loved by the people, but general people are in when making Fish Filets in Hot Chili Oil, it is necessary to buy many raw material,
Technique very complicated.And when buying ready-made condiment for fish filets in hot chilli oil, if condiment for fish filets in hot chilli oil uses pericarpium zanthoxyli schinifolii as raw material, easily production
Give birth to the problem of flavor is thin, not only peppery but also dry.
The content of the invention
It is soft, peppery without zanthoxylum water Boiled fish dry, that taste is abundant that an object of the present invention is to provide a kind of mouthfeel
Condiment.
What the present invention was realized in：
A kind of pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil, including three flavor pack, siccative bag and salted fish bag material bags；Three material wrap specific
Composition and usage ratio are as follows：
Flavor pack is made up of following composition：
Siccative bag is made up of following composition：
| Raw material | Mass percent (%) |
| Chinese prickly ash | 55~60 |
| Capsicum | 40~45 |
Salted fish bag is made up of following composition：
| Raw material | Mass percent (%) |
| Pea starch | 73~78 |
| Edible salt | 12~15 |
| Monosodium glutamate | 5~8 |
| White pepper | 3~4 |
Pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil disclosed by the invention, be with edible rapeseed oil, Pixian bean sauce, capsicum, ginger, garlic, it is small
Green onion, water, pickled radish, yellow rice wine, Chinese prickly ash are major ingredient, and it is auxiliary material to add edible salt, white granulated sugar, monosodium glutamate, white pepper etc., according to certain
Proportioning and technique, carry out the condiment for being used to make zanthoxylum water Boiled fish of industrial-scale production.
Present invention also offers a kind of preparation method of pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil.
A kind of preparation method of pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil, includes the preparation of flavor pack, siccative bag and salted fish bag, wherein：
The preparation method of flavor pack is：
Chicken fat and rapeseed oil are added into frying pan, when refining oily bright, temperature is 180 ± 5 DEG C, now adds bean paste
Stir-frying is uniform, and this process temperature is 95 ± 5 DEG C, frying 6 to 7min, to without conglomeration, dissipate seed, give off a strong fragrance, oil reservoir is clear when add
Enter pickled radish and bubble green pepper, stir-fry to brewage fragrance and overflow, green pepper skin glow, during this, temperature is 90 DEG C ± 5 DEG C, the time 14 to
16min；Ginger grain and garlic tablet are then added, is stir-fried to ginger, garlic medium well, aromatic flavour, during this, temperature is about 85 ± 5 DEG C, when
Between be 5 to 6min；Then spring onion sauce is added, is stir-fried to uniform, no conglomeration, during this, temperature is about 80 ± 5 DEG C, and the time is
2min；Chilli powder is added, is stirred, during this, temperature is 80 ± 5 DEG C, time 1.0min；Add zanthoxylum powder and white sand
Sugar, stir, during this, temperature is 80 ± 5 DEG C, time 1min；Edible salt and monosodium glutamate are added, is stirred, no knot
Group, during this, temperature is 75 ± 5 DEG C, time 1.0min；Water and 5'- the sapidity nucleotide disodiums are added, is stirred, this
During, temperature be 75 ± 5 DEG C, time 1.0min, fully dissolving, without conglomeration when can be off the pot, it is filling i.e. can obtain it is blue and white
The flavor pack of green pepper condiment for fish filets in hot chilli oil；
The preparation method of siccative bag is：
By Chinese prickly ash and raw material of hot pepper after microwave disinfection, after cooling, metering packing；
The preparation method of salted fish bag is：
By pea starch, edible salt, monosodium glutamate, white pepper after weighing, crush, be well mixed, that is, obtain salted fish bag.
Further scheme is：
The frying pan is TFSP-50 Automatic frying pans.
Further scheme is：
Capsicum：2~3mm of ￠ screen clothes crush；
Chinese prickly ash：1~2mm of ￠ screen clothes crush；
White pepper：￠ 1mm screen clothes crush；
Pickled radish, bubble green pepper：￠ 2mm screen clothes crush；
Ginger, garlic：￠ 2-5mm screen clothes crush.
Capsicum that the present invention uses, Chinese prickly ash are chilli, dry pericarpium zanthoxyli schinifolii.
The present invention has the following technical effect that：
(1) the selected 18 kinds of food materials raw materials of the present invention, prepare pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil, after culinary art by rational proportion
Zanthoxylum water Boiled fish is numb, peppery, fresh, fragrant, and mouthfeel is soft, peppery without dry, enjoys endless aftertastes, and with flesh of fish delicate fragrance, it is deep by consumer
Favorable comment.
(2) present invention uses high salt to be combined with low moisture activity to reach antiseptic effect, without adding any preservative,
Green and healthy, food security is ensured.
Brief description of the drawings
Fig. 1 is preparation method schematic flow sheet of the present invention.
Fig. 2 is product special flavour investigation result figure of the present invention.
Embodiment
The present invention is further illustrated with specific embodiment below in conjunction with the accompanying drawings.
Pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil provided by the invention, just there are many specific requirements on raw material sources and proportioning.Tool
Body is described as follows：
1. raw material selection is rigorous
In order to ensure the original such as the food security of pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil and quality, selected bean paste, pickled radish, bubble green pepper
Auxiliary material is the supplementary material of Sichuan characteristic.And to ensure raw material supply steady in a long-term, it is further ensured that the product of raw material supply
Matter, for raw material supply base, special messenger is scheduled and is managed, to its planting environment, seed selection, planting process, supplementary material
Harvesting, post-production have carried out whole guidance and supervision, have instructed peasant household to be planted according to the requirement of good agriculture job specification
Kind.It is required that supplier must carry out plant development in strict accordance with pollution-free food production processing request.
2. difference on flavor
Domestic existing zanthoxylum water Boiled fish seasoner products flavor is thin, preservative is abused, largely uses essence and flavoring agent,
Flavor is not authentic, and food security can not be protected.The pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil of the present invention uses the SAS by internal authority
Statistical software, carry out formulation optimization.Zanthoxylum water Boiled fish after culinary art is numb, peppery, fresh, fragrant, and mouthfeel is soft, peppery without dry, aftertaste
It is infinite, and with flesh of fish delicate fragrance；Pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil does not add any preservative, green and healthy.
3. green and healthy condiment
Supplementary material used in pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil signs the food security letter of commitment with all supplementary material suppliers,
Definite undertaking does not produce and process fake and forged food；Do not use inferior materials and turn out substandard goods, adulteration, pass a fake product off as a genuine one；Not with non-food raw material, hair
Matter of going mouldy Raw material processing food；Do not abuse food additives；Food packing and storage is not forged, does not falsely use QS marks, not false mark life
Produce date etc..So as to ensure supplementary material safety in all its bearings, food security is grabbed from the source of food production.It is meanwhile blue or green
Chinese prickly ash condiment for fish filets in hot chilli oil is not added with any preservative, green and healthy.
4. formula variation
The specific dispensing such as table 1 below of three of the pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil material bags of the present invention is to 3.
The flavor pack list of ingredients of table 1
The siccative bag list of ingredients of table 2
| Sequence number | Raw material | Mass percent (%) |
| 1 | Chinese prickly ash | 55~60 |
| 2 | Capsicum | 40~45 |
The salted fish bag list of ingredients of table 3
| Sequence number | Raw material | Mass percent (%) |
| 1 | Pea starch | 73~78 |
| 2 | Edible salt | 12~15 |
| 3 | Monosodium glutamate | 5~8 |
| 4 | White pepper | 3~3.5 |
The pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil of the present invention has following different and advantage on formula from other like products：
1. selected squeezing one-level rapeseed oil：In order to reach good flavor and taste, my company uses in rapeseed oil raw material
On, extremely rigorous, the especially selected one-level rapeseed oil produced through squeezing process, it has oil colours Huang bright, distributes nature fragrant,
The features such as in good taste, but condiment color and luster is more ruddy, but vegetable color and luster glow is cooked, improve a poor appetite.
2. without using preservative：It is green and healthy never using preservative using high salt and low moisture activity combination anti-corrosion.
And often using there is the preservatives such as potassium sorbate or sodium benzoate in other company's like products, edible safety can not be protected
Barrier.
As shown in Figure 1, the preparation method of a kind of pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil disclosed by the invention, including it is flavor pack, dry
The preparation of material bag and salted fish bag, wherein：
The preparation method of flavor pack is：
Chicken fat and rapeseed oil are added into frying pan, when refining oily bright, temperature is 180 ± 5 DEG C, now adds bean paste
Stir-frying is uniform, and this process temperature is 95 ± 5 DEG C, frying 6 to 7min, to without conglomeration, dissipate seed, give off a strong fragrance, oil reservoir is clear when add
Enter pickled radish and bubble green pepper, stir-fry to brewage fragrance and overflow, green pepper skin glow, during this, temperature is 90 DEG C ± 5 DEG C, the time 14 to
16min；Ginger grain and garlic tablet are then added, is stir-fried to ginger, garlic medium well, aromatic flavour, during this, temperature is about 85 ± 5 DEG C, when
Between be 5 to 6min；Then spring onion sauce is added, is stir-fried to uniform, no conglomeration, during this, temperature is about 80 ± 5 DEG C, and the time is
2min；Chilli powder is added, is stirred, during this, temperature is 80 ± 5 DEG C, time 1.0min；Add zanthoxylum powder and white sand
Sugar, stir, during this, temperature is 80 ± 5 DEG C, time 1min；Edible salt and monosodium glutamate are added, is stirred, no knot
Group, during this, temperature is 75 ± 5 DEG C, time 1.0min；Water and 5'- the sapidity nucleotide disodiums are added, is stirred, this
During, temperature be 75 ± 5 DEG C, time 1.0min, fully dissolving, without conglomeration when can be off the pot, it is filling i.e. can obtain it is blue and white
The flavor pack of green pepper condiment for fish filets in hot chilli oil；
The preparation method of siccative bag is：
By Chinese prickly ash and raw material of hot pepper after microwave disinfection, after cooling, metering packing；
The preparation method of salted fish bag is：
By pea starch, edible salt, monosodium glutamate, white pepper after weighing, crush, be well mixed, that is, obtain salted fish bag.
Further scheme is：
The frying pan is TFSP-50 Automatic frying pans.
Further scheme is：
Chilli：2~3mm of ￠ screen clothes crush
Chinese prickly ash：1~2mm of ￠ screen clothes crush
White pepper：￠ 1mm screen clothes crush
Pickled radish, bubble green pepper：￠ 2mm screen clothes crush
Ginger, garlic：￠ 2-5mm screen clothes crush.
As the specific embodiment of the present invention, preparation method of the invention also includes：
By obtained flavor pack, siccative bag, salted fish bag outer bag packaging, vanning, storage.
Preparation method provided by the invention, wherein most important is exactly the preparation method of flavor pack, wherein main technique
Flow and main points such as table 4.
The zanthoxylum water Boiled fish flavor pack technological process of table 4 and main points
With three specific preparation methods, the present invention is described in further detail below.
Embodiment 1
0.9 parts by weight edible chicken oil and 19 parts by weight one-level rapeseed oils are added into TFSP-50 Automatic frying pans, refining oil is bright
When bright, during this, temperature is about 180 DEG C, and it is uniform to add the stir-frying of 18.5 parts by weight Pixian bean sauces, and during this, temperature is about
For 95 DEG C, the time is about 7min, to without conglomeration, dissipate seed, give off a strong fragrance, oil reservoir is clear when add 11 parts by weight pickled radishes and 6 weight
Part bubble green pepper, stir-fry to brewage fragrance and overflow, green pepper skin glow, during this, temperature is about 90 DEG C, and the time is about 16min, is added
5.0 parts by weight ginger grains and 4.2 parts by weight garlic tablets, stir-frying to ginger, garlic medium well, aromatic flavour, during this, temperature is about 85 DEG C,
Time is about 6min；Then 4 parts by weight spring onion sauce are added, are stir-fried to uniform, no conglomeration, during this, temperature is about 80 DEG C, when
Between about 2min；12 parts by weight chilli powders are added, are stirred, during this, temperature is about 80 DEG C, and the time is about 1.0min；
0.5 parts by weight zanthoxylum powder and 7 parts by weight white granulated sugars are added, is stirred, during this, temperature is about 80 DEG C, and the time is about
1min；10 parts by weight edible salts and 4.0 parts by weight monosodium glutamates are added, are stirred, no conglomeration, during this, temperature is about 75 DEG C,
Time is about 1.0min；3.0 parts by weight water and 0.1 parts by weight 5'- the sapidity nucleotide disodiums are added, are stirred, during this,
Temperature is about 75 DEG C, and the time is about 1.0min, fully dissolving, without conglomeration when can be off the pot, it is filling to can obtain zanthoxylum water and boil
Fish condiment flavor pack.Then siccative bag and salted fish bag are mixed, you can obtain pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil.
Embodiment 2
0.7 parts by weight edible chicken oil and 18.5 parts by weight one-level rapeseed oils, refining oil are added into TFSP-50 Automatic frying pans
When bright, during this, temperature is about 180 DEG C, and it is uniform to add the stir-frying of 17.5 parts by weight Pixian bean sauces, during this, temperature
About 95 DEG C, the time is about 7min, to without conglomeration, dissipate seed, give off a strong fragrance, oil reservoir is clear when add 10 parts by weight pickled radishes and 5.5
Parts by weight bubble green pepper, stir-frying to brewage fragrance and overflow, green pepper skin glow, during this, temperature is about 90 DEG C, and the time is about 16min,
4.8 parts by weight ginger grains and 4.0 parts by weight garlic tablets are added, are stir-fried to ginger, garlic medium well, aromatic flavour, during this, temperature is about 85
DEG C, the time is about 6min；Then 3.5 parts by weight spring onion sauce are added, are stir-fried to uniform, no conglomeration, during this, temperature is about 80
DEG C, the time is about 2min；11.5 parts by weight chilli powders are added, are stirred, during this, temperature is about 80 DEG C, and the time is about
1.0min；0.6 parts by weight zanthoxylum powder and 6.5 parts by weight white granulated sugars are added, is stirred, during this, temperature is about 80 DEG C, when
Between about 1min；9.0 parts by weight edible salts and 4.6 parts by weight monosodium glutamates are added, are stirred, no conglomeration, during this, temperature is about
For 75 DEG C, the time is about 1.0min；2.5 parts by weight water and 0.08 parts by weight 5'- the sapidity nucleotide disodiums are added, are stirred,
During this, temperature is about 75 DEG C, and the time is about 1.0min, fully dissolving, without conglomeration when can be off the pot, it is filling i.e. can obtain green grass or young crops
Chinese prickly ash condiment for fish filets in hot chilli oil flavor pack.Then siccative bag and salted fish bag are mixed, you can obtain pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil.
Embodiment 3
0.5 parts by weight edible chicken oil and 17 parts by weight one-level rapeseed oils are added into TFSP-50 Automatic frying pans, refining oil is bright
When bright, during this, temperature is about 180 DEG C, and it is uniform to add the stir-frying of 18 parts by weight Pixian bean sauces, and during this, temperature is about
95 DEG C, the time is about 7min, to without conglomeration, dissipate seed, give off a strong fragrance, oil reservoir is clear when add 10.5 parts by weight pickled radishes and 6.0 weights
Part bubble green pepper is measured, stir-fries to brewage fragrance and overflows, green pepper skin glow, during this, temperature is about 90 DEG C, and the time is about 16min, is added
Enter 3.5 parts by weight ginger grains and 4.2 parts by weight garlic tablets, stir-fry to ginger, garlic medium well, aromatic flavour, during this, temperature is about 85
DEG C, the time is about 6min；Then 3.9 parts by weight spring onion sauce are added, are stir-fried to uniform, no conglomeration, during this, temperature is about 80
DEG C, the time is about 2min；11.5 parts by weight chilli powders are added, are stirred, during this, temperature is about 80 DEG C, and the time is about
1.0min；0.5 parts by weight zanthoxylum powder and 7.0 parts by weight white granulated sugars are added, is stirred, during this, temperature is about 80 DEG C, when
Between about 1min；8.9 parts by weight edible salts and 5.0 parts by weight monosodium glutamates are added, are stirred, no conglomeration, during this, temperature is about
For 75 DEG C, the time is about 1.0min；2.0 parts by weight water and 0.09 parts by weight 5'- the sapidity nucleotide disodiums are added, are stirred,
During this, temperature is about 75 DEG C, and the time is about 1.0min, fully dissolving, without conglomeration when can be off the pot, it is filling i.e. can obtain green grass or young crops
Chinese prickly ash condiment for fish filets in hot chilli oil flavor pack.Then siccative bag and salted fish bag are mixed, you can obtain pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil.
In order to verify the specific effect of the present invention, moisture to pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil provided in an embodiment of the present invention,
The physical and chemical indexs such as edible salt content, total acid, amino-acid nitrogen, acid value, peroxide value are detected, it is determined that its physical and chemical index
Scope.Testing result situation is shown in Table 5, wherein：
1. moisture
Pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil moisture determines according to the method as defined in GB/T 5009.3.
2. salt content
Pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil salt content method as defined in GB/T 12457 is detected.
3. total acid (in terms of lactic acid)
Pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil total acid method as defined in GB 12456 is detected.
4. amino-acid nitrogen
Pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil amino-acid nitrogen method as defined in GB/T5009.40 determines.
5. acid value, peroxide value
Pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil acid value, the peroxide value method as defined in GB/T5009.37 determine.
The pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil index of table 5 determines and detection data statistics
| Project | Index | Sample batch | Range of results |
| Moisture/(g/100g) | ≤43.0 | 100 | 12.85~19.35 |
| Edible salt (in terms of NaCl)/(g/100g) | ≤22.0 | 100 | 17.58~20.35 |
| Amino-acid nitrogen (in terms of nitrogen)/(g/100g) | ≥0.25 | 100 | 0.45~0.55 |
| Total acid/(g/100g) | ≤1.0 | 100 | 0.45~0.67 |
| Acid value/(mg/g) | ≤1.5 | 100 | 0.55~1.0 |
| Peroxide value/(g/100g) | ≤0.1 | 100 | 0~0.025 |
Market survey
The pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil that the embodiment of the present invention one to three is prepared is taken, in Sichuan, Zhengzhou, Xi'an, Chongqing
Market survey test and appraisal are carried out to the pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil of development etc. multiple provinces and cities.500 masses are asked to use pericarpium zanthoxyli schinifolii at random
Condiment for fish filets in hot chilli oil cooks zanthoxylum water Boiled fish according to eating method, observation color and luster, fragrance, tastes its pungent, overall flavor.Finally
The masses taste four index of quality such as its pungent, overall flavor and carry out taste test and appraisal, investigate evaluating result to its color and luster, fragrance
See Fig. 2.
As shown in Figure 2, participate in the investigation masses for 500, zanthoxylum water Boiled fish entirety flavor evaluating result is shown,
In 500 masses for participating in investigation, opinion certainly is held to zanthoxylum water Boiled fish entirety flavor, likes rate to reach 92.4%, explanation
Pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil is launched, and can be received and like by consumers in general.
Although reference be made herein to invention has been described for explanatory embodiment of the invention, and above-described embodiment is only this hair
Bright preferable embodiment, embodiments of the present invention are simultaneously not restricted to the described embodiments, it should be appreciated that people in the art
Member can be designed that a lot of other modifications and embodiment, and these modifications and embodiment will fall in principle disclosed in the present application
Within scope and spirit.
Claims (4)
1. a kind of pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil, including three flavor pack, siccative bag and salted fish bag material bags, it is characterised in that：Three
Expect that specific composition and the usage ratio of bag are as follows：
Flavor pack is made up of following composition：
Siccative bag is made up of following composition：
Salted fish bag is made up of following composition：
2. the preparation method of pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil described in claim 1, include the system of flavor pack, siccative bag and salted fish bag
It is standby, it is characterised in that：
The preparation method of flavor pack is：
Chicken fat and rapeseed oil are added into frying pan, when refining oily bright, temperature is 180 ± 5 DEG C, now adds bean paste stir-frying
Uniformly, this process temperature be 95 ± 5 DEG C, frying 6 to 7min, to without conglomeration, dissipate seed, give off a strong fragrance, oil reservoir is clear when add bubble
Radish and bubble green pepper, stir-fry to brewage fragrance and overflow, green pepper skin glow, during this, temperature is 90 DEG C ± 5 DEG C, the time 14 to
16min；Ginger grain and garlic tablet are then added, is stir-fried to ginger, garlic medium well, aromatic flavour, during this, temperature is about 85 ± 5 DEG C, when
Between be 5 to 6min；Then spring onion sauce is added, is stir-fried to uniform, no conglomeration, during this, temperature is about 80 ± 5 DEG C, and the time is
2min；Chilli powder is added, is stirred, during this, temperature is 80 ± 5 DEG C, time 1.0min；Add zanthoxylum powder and white sand
Sugar, stir, during this, temperature is 80 ± 5 DEG C, time 1min；Edible salt and monosodium glutamate are added, is stirred, no knot
Group, during this, temperature is 75 ± 5 DEG C, time 1.0min；Water and 5'- the sapidity nucleotide disodiums are added, is stirred, this
During, temperature be 75 ± 5 DEG C, time 1.0min, fully dissolving, without conglomeration when can be off the pot, it is filling i.e. can obtain it is blue and white
The flavor pack of green pepper condiment for fish filets in hot chilli oil；
The preparation method of siccative bag is：
By Chinese prickly ash and raw material of hot pepper after microwave disinfection, after cooling, metering packing；
The preparation method of salted fish bag is：
By pea starch, edible salt, monosodium glutamate, white pepper after weighing, crush, be well mixed, that is, obtain salted fish bag.
3. the preparation method of pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil according to claim 2, it is characterised in that：
The frying pan is TFSP-50 Automatic frying pans.
4. the preparation method of pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil according to Claims 2 or 3, it is characterised in that：
Capsicum：2~3mm of ￠ screen clothes crush；
Chinese prickly ash：1~2mm of ￠ screen clothes crush；
White pepper：￠ 1mm screen clothes crush；
Pickled radish, bubble green pepper：￠ 2mm screen clothes crush；
Ginger, garlic：￠ 2-5mm screen clothes crush.
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Application publication date: 20171222 |