CN107660780A - A Channel-catfish fish mushroom sauces - Google Patents
A Channel-catfish fish mushroom sauces Download PDFInfo
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- CN107660780A CN107660780A CN201610614222.1A CN201610614222A CN107660780A CN 107660780 A CN107660780 A CN 107660780A CN 201610614222 A CN201610614222 A CN 201610614222A CN 107660780 A CN107660780 A CN 107660780A
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Abstract
The invention belongs to food processing technology field, and in particular to be a Channel-catfish fish mushroom sauces.A Channel-catfish fish mushroom sauces, major ingredient bag include the Channel-catfish flesh of fish, fermented soya bean, dried thin mushroom；Auxiliary material includes the pungent material of main note, secondary spice, vegetable oil, flavoring, and auxiliary material also includes lemongrass grass meal, white bandit's powder, spiceleaf powder, fennel powder, Radix Angelicae Sinensis, Radix Codonopsis, American ginseng, the root of straight ladybell, white sesameseed, is made by special sauce technique of boiling.Mushroom is combined the mushroom sauce of preparation by the present invention Yu Channel-catfish fishes, make product that there is the dual flavor of mushroom Yu Channel-catfish fishes, the combination of the two had both added the delicate flavour of traditional mushroom sauce, improved its nutritive value again, body immunity can be improved simultaneously, reduces blood pressure, reduce cholesterol level.
Description
Technical field
The present invention relates to field, and in particular to a Channel-catfish fish mushroom sauces.
Background technology
Mushroom is a kind of macro fungi that can be edible, is the four seasons edible delicious food, enjoys the title of " meat in element ",
The protein content of edible mushroom first is very high, accounts for the crude protein 17.5% of dry weight, fat 8%, particularly general rice, face, vegetable ammonia
Base is sour, has in the protein contained by edible mushroom.In addition, it is also containing riboflavin, ascorbic acid, juice acid, pantothenic acid, nucleotides etc.
The borne materials such as multivitamin and calcium, iron, copper, it is that China and foreign countries' health care circle is generally acknowledged one of " healthy food ".Mushroom meat
Pure, clear plain refined, tender and crisp smooth, the aromatic strongly fragrant, long-term consumption of mushroom can strengthen body immunity, human body is produced a kind of suppression virus
Immune substance, reduce flu；Liver diseases and gastrointestinal ulceration can also be prevented and treated, and can be reduced blood pressure, removes blood
Poison, there is lipid-loweringing suppression cancer.With help digestion, degreasing, decompression and other effects.Cellulose contained therein can promote gastrointestinal peristalsis,
Constipation is prevented, reduces absorption of the enteron aisle to cholesterol.Mushroom also containing nucleic acid substances such as eritadenines, can promote cholesterol point
Solution.Often feeding mushroom can reduce T-CHOL and triglycerides.
Channel-catfish fishes are the rare fish products of China's special product, and its protein content is up to 13.7%, fat content 4.7%, every hundred
Gram edible part also 101 kilocalories of 39 milligrams of calcic, 143 milligrams of phosphorus and heat, not only nutrition is quite abundant, can also whet the appetite, bowl spares,
QI invigorating, there is certain food therapy function.
In sauce based food, what in the market was sold is mostly mushroom sauce, or the meat pulp with reference to made of beef, there is taste list
One, the shortcomings that delicate flavour deficiency.At present, the seafood that in the market is sold is less with the sauce products that mushroom is combined.
The content of the invention
The present invention provides a kind of sturgeon mushroom sauce, is accomplished by the following way：
A Channel-catfish fish mushroom sauces, major ingredient bag include the Channel-catfish flesh of fish, fermented soya bean, dried thin mushroom；Auxiliary material include the pungent material of main note, secondary spice,
Vegetable oil, flavoring.
Further, the main spice includes ginger, garlic, capsicum and Chinese prickly ash.
Further, the secondary spice includes anise, Chinese cassia tree, cloves, the root of Dahurain angelica and cassia bark.
Further, the flavoring includes thick chilli sauce, salt, white granulated sugar, monosodium glutamate, soy sauce and cooking wine.
Further, the auxiliary material also includes lemongrass grass meal, white bandit's powder, spiceleaf powder, fennel powder, Radix Angelicae Sinensis, Radix Codonopsis, star-spangled banner
Ginseng, the root of straight ladybell, white sesameseed.
Lemon-grass is to be grown in a kind of semi-tropical cogongrass spices, because it contains citral, there is sterilization, sterilization and treatment
Neuralgia, the effect of courbature, thus it is described as " pain that disappears swordsman ".Brewed up with it, digestive function can be improved, disappeared fat up to stomach invigorating
Work(, can slow down muscles and bones ache, cramp or spasm, and digestive problems can be handled；Diarrhoea can also be treated, catch a cold and have a fever,
The discomforts such as headache.It is that women skin maintenance can not in addition, also having diuresis for women, preventing anaemia and wet skin and other effects
Or scarce good vanilla.Lemon-grass gives out a kind of citrus scented of natural strong in itself, has and stomach ventilation, that restoring consciouness is promoted the sexual maturity is special
Lemon-grass is added in effect , Channel-catfish fishes, its fragrance perfectly merges with meat perfume so that flesh of fish taste is unique, has fragrant, crisp, fresh
Feature, pole can improve a poor appetite.
Spiceleaf has the effect of dispelling wind and eliminating dampness, helps body to exclude moisture, moreover it is possible to promoting qi circulation and relieving pain, it is stated that spiceleaf has slight
Paralysis acts on, therefore can be used for relieving pain.Spiceleaf also has the effect of desinsection, and hernia, eczema of scrotum, mange etc. can be transferred through perfume (or spice)
Leaf is treated.The effect of spiceleaf is also with middle benefit gas promoting the circulation of qi, analgesic cold dispelling, except cold stomach invigorating, weather is clammy, is easier to infect chill
When, some spiceleafs are added in cook food, both can guarantee that the fragrant atmosphere of food, and can plays the effect dispeled cold.
Fennel seeds contain abundant vitamin B1, B2, C, PP, carrotene and cellulose, cause it to have special perfume (or spice)
Pungent smell is fennel oil, can have the effect of stomach invigorating qi-regulating with the neural blood vessel of stimulating intestine and stomach, thus it be collocation it is carnivorous and
The excellent vegetables of grease, because the material that mushroom sauce uses all is mostly warm nature, and fat content is higher, add fennel seeds not
It is only capable of removing foul smell in meat, is allowed to add perfume (or spice) again, enriches the flavor of sauce, can also solve greasy.
Further, major ingredient includes following components and parts by weight：Channel-catfish flesh of fish 20-30 parts, fermented soya bean 8-12 parts, dried thin mushroom
15-25 parts；
Auxiliary material includes following components and parts by weight：Ginger 2-4 parts, garlic 3-8 parts, capsicum 5-10 parts, Chinese prickly ash 4-8 parts, anise
0.1-0.3 parts, Chinese cassia tree 0.1-0.3 parts, cloves 0.1-0.2 parts, root of Dahurain angelica 0.1-0.2 parts, cassia bark 0.1-0.3 parts, vegetable oil 35-45
Part, thick chilli sauce 2-4 parts, salt 0.3-0.8 parts, white granulated sugar 3-4 parts, monosodium glutamate 0.5-2 parts, soy sauce 3-6 parts, cooking wine 2-4 parts, lemon-grass
Powder 0.1-0.2 parts, white bandit's powder 0.1-0.2 parts, spiceleaf powder 0.1-0.2 parts, fennel powder 0.1-0.2 parts, Radix Angelicae Sinensis 0.2-0.4 parts,
Radix Codonopsis 0.5-1 parts, American ginseng 0.2-0.5 parts, the root of straight ladybell 0.1-0.2 parts and white sesameseed 0.5-1 parts.
Further, major ingredient includes following components and parts by weight：25 parts of the Channel-catfish flesh of fish, 10 parts of fermented soya bean, 20 parts of dried thin mushroom；
Auxiliary material includes following components and parts by weight：3 parts of ginger, 5 parts of garlic, 7 parts of capsicum, 6 parts of Chinese prickly ash, anistree 0.2 part, Chinese cassia tree
0.2 part, 0.1 part of cloves, 0.1 part of the root of Dahurain angelica, 0.2 part of cassia bark, 40 parts of vegetable oil, 3 parts of thick chilli sauce, 0.5 part of salt, 3.5 parts of white granulated sugar,
2 parts of 1 part of monosodium glutamate, 4 parts of soy sauce and cooking wine, 0.15 part of lemongrass grass meal, 0.15 part of white bandit's powder, 0.15 part of spiceleaf powder, fennel powder
1 part of 0.15 part, 0.3 part of Radix Angelicae Sinensis, 0.5 part of Radix Codonopsis, 0.5 part of American ginseng, 0.15 part of the root of straight ladybell and white sesameseed.
Further, the vegetable oil in auxiliary material is camellia oil.
The preparation method of Channel-catfish fish mushroom sauces, comprises the following steps：
1) pretreatment of raw material：
Weigh each raw material, clean by proportioning；
Wherein the , Channel-catfish flesh of fish removes fishbone, fish intestines, and the fritter of 2cm square is cut into after cleaning, and salt and sorghum are added after being filtered dry
Wine is pickled, and first normal temperature wet salting 30min, at least 24h is then refrigerated at 1-4 DEG C, standby；On the flesh of fish for smearing supersalt
Some liquor made from sorghums are smeared, the flesh of fish can be made to keep certain delicate flavour；
Dried thin mushroom cold water soak 40-60min, impurity is removed, cleaning, the fritter of 1cm square is cut into, is filtered dry standby；
Ginger, garlic are cut into 2mm sizes, and capsicum, Chinese prickly ash, anise, Chinese cassia tree, cloves, the root of Dahurain angelica, cassia bark are stir-fried with slow fire respectively, use
Pulverizer break into it is powdered, it is standby；
2) the Channel-catfish flesh of fish is fried：
Vegetable oil is heated to adding after 140-150 DEG C and pickles and refrigerated the Channel-catfish flesh of fish, is picked up after frying to golden yellow standby
With；
3) frying：
Vegetable oil is heated to 160 DEG C, the mushroom stir-frying 3min handled well is added, adds fermented soya bean stir-frying 2min；Add
Capsicum, Chinese prickly ash after processing, anise, Chinese cassia tree, cloves, the root of Dahurain angelica, cinnamomi cortex pulveratus, thick chilli sauce, soy sauce stir-fry 20s are added after stir-frying uniformly,
The Channel-catfish flesh of fish added after frying, stir-frying, is eventually adding ginger, garlic, white granulated sugar, monosodium glutamate, cooking wine, lemongrass grass meal, white bandit's powder, spiceleaf
Powder, fennel powder, Radix Angelicae Sinensis, Radix Codonopsis, American ginseng, the root of straight ladybell, white sesameseed, stir, and are cooked by slow fire sauce 20-30min；
3) filling, sterilization：
The good sauce of frying is bottled while hot, bottle cap is covered, screws bottle cap after heating exhaust 5min, be placed in retort boiling water and kill
Bacterium 15min, less than 40 DEG C are rapidly cooled to flowing running water after sterilization.
The beneficial effects of the invention are as follows：
1) mushroom is combined the mushroom sauce of preparation by the present invention Yu Channel-catfish fishes, product is had the dual wind of mushroom Yu Channel-catfish fishes
Taste, the combination of the two had both added the delicate flavour of traditional mushroom sauce, improved its nutritive value again, while can improve human immunity
Power, reduce blood pressure, reduce cholesterol level.
2) salt down the Channel-catfish flesh of fish processed during the standby Channel-catfish fish mushroom sauces of present invention system, and the preparation process for the Channel-catfish flesh of fish processed that salts down can both protect
While card guarantor stays Channel-catfish fishes peculiar delicate flavour, the retention time of the Channel-catfish flesh of fish processed in stated Channel-catfish fishes mushroom sauce that salt down is also extended.
Embodiment
The sauce of the present invention is described further by the following examples：
Embodiment 1
A Channel-catfish fish mushroom sauces, major ingredient include following components and parts by weight：20 parts of the Channel-catfish flesh of fish, 8 parts of fermented soya bean, dried thin mushroom 25
Part；
Auxiliary material includes following components and parts by weight：4 parts of ginger, 3 parts of garlic, 10 parts of capsicum, 4 parts of Chinese prickly ash, anistree 0.1 part, meat
0.3 part of osmanthus, 0.1 part of cloves, 0.2 part of the root of Dahurain angelica, cassia bark 0.1- parts, 45 parts of vegetable oil, 2 parts of thick chilli sauce, 0.8 part of salt, white granulated sugar 3
Part, 2 parts of monosodium glutamate, 3 parts of soy sauce, 4 parts of cooking wine, 0.1 part of lemongrass grass meal, 0.2 part of white bandit's powder, 0.1 part of spiceleaf powder, fennel powder 0.2
Part, 0.2 part of Radix Angelicae Sinensis, 1 part of Radix Codonopsis, 0.2 part of American ginseng, 0.2 part of the root of straight ladybell and 0.5 part of white sesameseed.
The preparation method of Channel-catfish fish mushroom sauces, comprises the following steps：
1) pretreatment of raw material：
Weigh each raw material, clean by proportioning；
Wherein the , Channel-catfish flesh of fish removes fishbone, fish intestines, and the fritter of 2cm square is cut into after cleaning, and salt and sorghum are added after being filtered dry
Wine is pickled, and first normal temperature wet salting 30min, at least 24h is then refrigerated at 1 DEG C, standby；Applied on the flesh of fish for smearing supersalt
Some liquor made from sorghums are smeared, the flesh of fish can be made to keep certain delicate flavour；
Dried thin mushroom cold water soak 60min, impurity is removed, cleaning, the fritter of 1cm square is cut into, is filtered dry standby；
Ginger, garlic are cut into 2mm sizes, and capsicum, Chinese prickly ash, anise, Chinese cassia tree, cloves, the root of Dahurain angelica, cassia bark are stir-fried with slow fire respectively, use
Pulverizer break into it is powdered, it is standby；
2) the Channel-catfish flesh of fish is fried：
Added after vegetable oil is heated into 150 DEG C and pickle and refrigerated the Channel-catfish flesh of fish, picked up after frying to golden yellow standby；
3) frying：
Vegetable oil is heated to 160 DEG C, the mushroom stir-frying 3min handled well is added, adds fermented soya bean stir-frying 2min；Add
Capsicum, Chinese prickly ash after processing, anise, Chinese cassia tree, cloves, the root of Dahurain angelica, cinnamomi cortex pulveratus, thick chilli sauce, soy sauce stir-fry 20s are added after stir-frying uniformly,
The Channel-catfish flesh of fish added after frying, stir-frying, is eventually adding ginger, garlic, white granulated sugar, monosodium glutamate, cooking wine, lemongrass grass meal, white bandit's powder, spiceleaf
Powder, fennel powder, Radix Angelicae Sinensis, Radix Codonopsis, American ginseng, the root of straight ladybell, white sesameseed, stir, and are cooked by slow fire sauce 20min；
3) filling, sterilization：
The good sauce of frying is bottled while hot, bottle cap is covered, screws bottle cap after heating exhaust 5min, be placed in retort boiling water and kill
Bacterium 15min, less than 40 DEG C are rapidly cooled to flowing running water after sterilization.
Embodiment 2
A Channel-catfish fish mushroom sauces, major ingredient include following components and parts by weight：30 parts of the Channel-catfish flesh of fish, 8 parts of fermented soya bean, dried thin mushroom 15
Part；
Auxiliary material includes following components and parts by weight：2 parts of ginger, 8 parts of garlic, 5 parts of capsicum, 8 parts of Chinese prickly ash, anistree 0.1 part, Chinese cassia tree
0.3 part, 0.1 part of cloves, 0.2 part of the root of Dahurain angelica, 0.1 part of cassia bark, 35 parts of vegetable oil, 2 parts of thick chilli sauce, 0.3 part of salt, 4 parts of white granulated sugar, taste
Essence 2 parts, 3 parts of soy sauce, 4 parts of cooking wine, 0.2 part of lemongrass grass meal, 0.1 part of white bandit's powder, 0.1 part of spiceleaf powder, 0.2 part of fennel powder, when
Return 0.2 part, 0.5 part of Radix Codonopsis, 0.5 part of American ginseng, 1 part of 0.1 part of the root of straight ladybell and white sesameseed.
The preparation method of Channel-catfish fish mushroom sauces, comprises the following steps：
1) pretreatment of raw material：
Weigh each raw material, clean by proportioning；
Wherein the , Channel-catfish flesh of fish removes fishbone, fish intestines, and the fritter of 2cm square is cut into after cleaning, and salt and sorghum are added after being filtered dry
Wine is pickled, and first normal temperature wet salting 30min, at least 24h is then refrigerated at 4 DEG C, standby；Applied on the flesh of fish for smearing supersalt
Some liquor made from sorghums are smeared, the flesh of fish can be made to keep certain delicate flavour；
Dried thin mushroom cold water soak 40min, impurity is removed, cleaning, the fritter of 1cm square is cut into, is filtered dry standby；
Ginger, garlic are cut into 2mm sizes, and capsicum, Chinese prickly ash, anise, Chinese cassia tree, cloves, the root of Dahurain angelica, cassia bark are stir-fried with slow fire respectively, use
Pulverizer break into it is powdered, it is standby；
2) the Channel-catfish flesh of fish is fried：
Added after vegetable oil is heated into 140 DEG C and pickle and refrigerated the Channel-catfish flesh of fish, picked up after frying to golden yellow standby；
3) frying：
Vegetable oil is heated to 160 DEG C, the mushroom stir-frying 3min handled well is added, adds fermented soya bean stir-frying 2min；Add
Capsicum, Chinese prickly ash after processing, anise, Chinese cassia tree, cloves, the root of Dahurain angelica, cinnamomi cortex pulveratus, thick chilli sauce, soy sauce stir-fry 20s are added after stir-frying uniformly,
The Channel-catfish flesh of fish added after frying, stir-frying, is eventually adding ginger, garlic, white granulated sugar, monosodium glutamate, cooking wine, lemongrass grass meal, white bandit's powder, spiceleaf
Powder, fennel powder, Radix Angelicae Sinensis, Radix Codonopsis, American ginseng, the root of straight ladybell, white sesameseed, stir, and are cooked by slow fire sauce 30min；
3) filling, sterilization：
The good sauce of frying is bottled while hot, bottle cap is covered, screws bottle cap after heating exhaust 5min, be placed in retort boiling water and kill
Bacterium 15min, less than 40 DEG C are rapidly cooled to flowing running water after sterilization.
Embodiment 3
Major ingredient includes following components and parts by weight：25 parts of the Channel-catfish flesh of fish, 10 parts of fermented soya bean, 20 parts of dried thin mushroom；
Auxiliary material includes following components and parts by weight：3 parts of ginger, 5 parts of garlic, 7 parts of capsicum, 6 parts of Chinese prickly ash, anistree 0.2 part, Chinese cassia tree
0.2 part, 0.1 part of cloves, 0.1 part of the root of Dahurain angelica, 0.2 part of cassia bark, 40 parts of vegetable oil, 3 parts of thick chilli sauce, 0.5 part of salt, 3.5 parts of white granulated sugar,
2 parts of 1 part of monosodium glutamate, 4 parts of soy sauce and cooking wine, 0.15 part of lemongrass grass meal, 0.15 part of white bandit's powder, 0.15 part of spiceleaf powder, fennel powder
1 part of 0.15 part, 0.3 part of Radix Angelicae Sinensis, 0.5 part of Radix Codonopsis, 0.5 part of American ginseng, 0.15 part of the root of straight ladybell and white sesameseed.
The preparation method of Channel-catfish fish mushroom sauces, comprises the following steps：
1) pretreatment of raw material：
Weigh each raw material, clean by proportioning；
Wherein the , Channel-catfish flesh of fish removes fishbone, fish intestines, and the fritter of 2cm square is cut into after cleaning, and salt and sorghum are added after being filtered dry
Wine is pickled, and first normal temperature wet salting 30min, at least 24h is then refrigerated at 2 DEG C, standby；Applied on the flesh of fish for smearing supersalt
Some liquor made from sorghums are smeared, the flesh of fish can be made to keep certain delicate flavour；
Dried thin mushroom cold water soak 50min, impurity is removed, cleaning, the fritter of 1cm square is cut into, is filtered dry standby；
Ginger, garlic are cut into 2mm sizes, and capsicum, Chinese prickly ash, anise, Chinese cassia tree, cloves, the root of Dahurain angelica, cassia bark are stir-fried with slow fire respectively, use
Pulverizer break into it is powdered, it is standby；
2) the Channel-catfish flesh of fish is fried：
Added after vegetable oil is heated into 140 DEG C and pickle and refrigerated the Channel-catfish flesh of fish, picked up after frying to golden yellow standby；
3) frying：
Vegetable oil is heated to 160 DEG C, the mushroom stir-frying 3min handled well is added, adds fermented soya bean stir-frying 2min；Add
Capsicum, Chinese prickly ash after processing, anise, Chinese cassia tree, cloves, the root of Dahurain angelica, cinnamomi cortex pulveratus, thick chilli sauce, soy sauce stir-fry 20s are added after stir-frying uniformly,
The Channel-catfish flesh of fish added after frying, stir-frying, is eventually adding ginger, garlic, white granulated sugar, monosodium glutamate, cooking wine, lemongrass grass meal, white bandit's powder, spiceleaf
Powder, fennel powder, Radix Angelicae Sinensis, Radix Codonopsis, American ginseng, the root of straight ladybell, white sesameseed, stir, and are cooked by slow fire sauce 25min；
3) filling, sterilization：
The good sauce of frying is bottled while hot, bottle cap is covered, screws bottle cap after heating exhaust 5min, be placed in retort boiling water and kill
Bacterium 15min, less than 40 DEG C are rapidly cooled to flowing running water after sterilization.
Claims (8)
- A 1. Channel-catfish fish mushroom sauces, it is characterised in that major ingredient bag includes the Channel-catfish flesh of fish, fermented soya bean, dried thin mushroom；Auxiliary material include the pungent material of main note, Secondary spice, vegetable oil, flavoring.
- 2. the Channel-catfish fish mushroom sauces stated such as claim 1, it is characterised in that the main spice includes ginger, garlic, capsicum and flower Green pepper.
- 3. the Channel-catfish fish mushroom sauces stated such as claim 1, it is characterised in that the secondary spice include anise, Chinese cassia tree, cloves, The root of Dahurain angelica and cassia bark.
- 4. the Channel-catfish fish mushroom sauces stated such as claim 1, it is characterised in that the flavoring include thick chilli sauce, salt, white granulated sugar, Monosodium glutamate, soy sauce and cooking wine.
- 5. the Channel-catfish fish mushroom sauces stated such as claim 1, it is characterised in that the auxiliary material also includes lemongrass grass meal, white bandit's powder, perfume (or spice) Ye Fen, fennel powder, Radix Angelicae Sinensis, Radix Codonopsis, American ginseng, the root of straight ladybell, white sesameseed.
- 6. the Channel-catfish fish mushroom sauces stated such as claim 5, it is characterised in that major ingredient includes following components and parts by weight：Channel-catfish fishes Meat 20-30 parts, fermented soya bean 8-12 parts, dried thin mushroom 15-25 parts；Auxiliary material includes following components and parts by weight：Ginger 2-4 parts, garlic 3-8 parts, capsicum 5-10 parts, Chinese prickly ash 4-8 parts, anistree 0.1- 0.3 part, Chinese cassia tree 0.1-0.3 parts, cloves 0.1-0.2 parts, root of Dahurain angelica 0.1-0.2 parts, cassia bark 0.1-0.3 parts, vegetable oil 35-45 parts, Thick chilli sauce 2-4 parts, salt 0.3-0.8 parts, white granulated sugar 3-4 parts, monosodium glutamate 0.5-2 parts, soy sauce 3-6 parts, cooking wine 2-4 parts, lemongrass grass meal 0.1-0.2 parts, white bandit's powder 0.1-0.2 parts, spiceleaf powder 0.1-0.2 parts, fennel powder 0.1-0.2 parts, Radix Angelicae Sinensis 0.2-0.4 parts, party Join 0.5-1 parts, American ginseng 0.2-0.5 parts, the root of straight ladybell 0.1-0.2 parts and white sesameseed 0.5-1 parts.
- 7. the Channel-catfish fish mushroom sauces stated such as claim 5, it is characterised in that the vegetable oil in auxiliary material is camellia oil.
- 8. the preparation method for the Channel-catfish fish mushroom sauces that any one in a kind of 1-7 according to claim is stated, it is characterised in that bag Include following steps：1) pretreatment of raw material：Weigh each raw material, clean by proportioning；Wherein the , Channel-catfish flesh of fish removes fishbone, fish intestines, and the fritter of 2cm square is cut into after cleaning, and liquor made from sorghum is added after being filtered dry and is salted down System, first normal temperature wet salting 30min, then refrigerates at least 24h at 1-4 DEG C, standby；Dried thin mushroom cold water soak 40-60min, impurity is removed, cleaning, the fritter of 1cm square is cut into, is filtered dry standby；Ginger, garlic are cut into 2mm sizes, and capsicum, Chinese prickly ash, anise, Chinese cassia tree, cloves, the root of Dahurain angelica, cassia bark are stir-fried with slow fire respectively, with crushing Machine break into it is powdered, it is standby；2) the Channel-catfish flesh of fish is fried：Vegetable oil is heated to adding after 140-150 DEG C and pickles and refrigerated the Channel-catfish flesh of fish, is picked up after frying to golden yellow standby；3) frying：Vegetable oil is heated to 160 DEG C, the mushroom stir-frying 3min handled well is added, adds fermented soya bean stir-frying 2min；Addition is handled Capsicum afterwards, Chinese prickly ash, anise, Chinese cassia tree, cloves, the root of Dahurain angelica, cinnamomi cortex pulveratus, thick chilli sauce, soy sauce stir-fry 20s are added after stir-frying uniformly, is added The Channel-catfish flesh of fish after frying, stir-frying, it is eventually adding ginger, garlic, white granulated sugar, monosodium glutamate, cooking wine, lemongrass grass meal, white bandit's powder, spiceleaf powder, small Fennel powder, Radix Angelicae Sinensis, Radix Codonopsis, American ginseng, the root of straight ladybell, white sesameseed, stir, and are cooked by slow fire sauce 20-30min；3) filling, sterilization：The good sauce of frying is bottled while hot, bottle cap is covered, screws bottle cap after heating exhaust 5min, be placed in the sterilization of retort boiling water 15min, less than 40 DEG C are rapidly cooled to flowing running water after sterilization.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108719951A (en) * | 2018-05-30 | 2018-11-02 | 辅创科技（宜昌）有限公司 | A kind of preparation method of squid mushroom sauce |
| CN109043358A (en) * | 2018-04-16 | 2018-12-21 | 上海老盛昌配送有限公司 | A kind of shrimp fillings and preparation method thereof |
| CN109619464A (en) * | 2019-01-18 | 2019-04-16 | 四川省内江市农业科学院 | A kind of white snakeheaded fish product and preparation method thereof |
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| CN101971969A (en) * | 2010-09-08 | 2011-02-16 | 安徽富煌三珍食品集团有限公司 | Flavored leiocassis longirostris chili paste and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043358A (en) * | 2018-04-16 | 2018-12-21 | 上海老盛昌配送有限公司 | A kind of shrimp fillings and preparation method thereof |
| CN108719951A (en) * | 2018-05-30 | 2018-11-02 | 辅创科技（宜昌）有限公司 | A kind of preparation method of squid mushroom sauce |
| CN109619464A (en) * | 2019-01-18 | 2019-04-16 | 四川省内江市农业科学院 | A kind of white snakeheaded fish product and preparation method thereof |
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