CN107981253A - A kind of fishing salt and its preparation process - Google Patents
A kind of fishing salt and its preparation process Download PDFInfo
- Publication number
- CN107981253A CN107981253A CN201711313888.4A CN201711313888A CN107981253A CN 107981253 A CN107981253 A CN 107981253A CN 201711313888 A CN201711313888 A CN 201711313888A CN 107981253 A CN107981253 A CN 107981253A
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- salt
- fish
- powder
- fishing
- preparation
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- 150000003839 salts Chemical class 0.000 title claims abstract description 100
- 238000002360 preparation method Methods 0.000 title claims abstract description 44
- 241000251468 Actinopterygii Species 0.000 claims abstract description 82
- 102000004190 Enzymes Human genes 0.000 claims abstract description 41
- 108090000790 Enzymes Proteins 0.000 claims abstract description 41
- 229940088598 enzyme Drugs 0.000 claims abstract description 41
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 21
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 21
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 21
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 21
- 239000006210 lotion Substances 0.000 claims abstract description 19
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 17
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 17
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 102000008186 Collagen Human genes 0.000 claims abstract description 7
- 108010035532 Collagen Proteins 0.000 claims abstract description 7
- 229920001436 collagen Polymers 0.000 claims abstract description 7
- 102000057297 Pepsin A Human genes 0.000 claims abstract description 6
- 108090000284 Pepsin A Proteins 0.000 claims abstract description 6
- 229940111202 pepsin Drugs 0.000 claims abstract description 6
- 102000004157 Hydrolases Human genes 0.000 claims abstract description 5
- 108090000604 Hydrolases Proteins 0.000 claims abstract description 5
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 claims abstract 6
- 239000000843 powder Substances 0.000 claims description 56
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 34
- 240000008790 Musa x paradisiaca Species 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 18
- 240000001851 Artemisia dracunculus Species 0.000 claims description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 15
- 240000002853 Nelumbo nucifera Species 0.000 claims description 15
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 15
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 15
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims description 14
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 14
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims description 14
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 14
- 239000001138 artemisia absinthium Substances 0.000 claims description 14
- 239000011435 rock Substances 0.000 claims description 14
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 14
- 235000001405 Artemisia annua Nutrition 0.000 claims description 13
- 240000000011 Artemisia annua Species 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 13
- 240000006927 Foeniculum vulgare Species 0.000 claims description 12
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 11
- 238000012545 processing Methods 0.000 claims description 11
- 239000005720 sucrose Substances 0.000 claims description 11
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 10
- 240000004760 Pimpinella anisum Species 0.000 claims description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 8
- 241000949456 Zanthoxylum Species 0.000 claims description 8
- 239000008989 cinnamomi cortex Substances 0.000 claims description 8
- 239000002304 perfume Substances 0.000 claims description 8
- 235000019082 Osmanthus Nutrition 0.000 claims description 7
- 241000333181 Osmanthus Species 0.000 claims description 7
- 241000220317 Rosa Species 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 6
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 235000019441 ethanol Nutrition 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 235000015927 pasta Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims 2
- 208000005156 Dehydration Diseases 0.000 claims 1
- 229920001353 Dextrin Polymers 0.000 claims 1
- 239000004375 Dextrin Substances 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 235000019425 dextrin Nutrition 0.000 claims 1
- 210000002784 stomach Anatomy 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000013622 meat product Nutrition 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 229920000858 Cyclodextrin Polymers 0.000 abstract description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 229910052708 sodium Inorganic materials 0.000 abstract description 3
- 239000011734 sodium Substances 0.000 abstract description 3
- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- 240000005561 Musa balbisiana Species 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 229960004853 betadex Drugs 0.000 abstract 1
- 150000001299 aldehydes Chemical class 0.000 description 19
- 230000000694 effects Effects 0.000 description 16
- 238000000034 method Methods 0.000 description 14
- 240000008574 Capsicum frutescens Species 0.000 description 9
- 235000021110 pickles Nutrition 0.000 description 9
- 238000005554 pickling Methods 0.000 description 9
- 238000004321 preservation Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 235000013599 spices Nutrition 0.000 description 7
- 230000000844 anti-bacterial effect Effects 0.000 description 6
- 239000008234 soft water Substances 0.000 description 6
- 235000013332 fish product Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 239000003292 glue Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 240000007232 Illicium verum Species 0.000 description 3
- 235000008227 Illicium verum Nutrition 0.000 description 3
- 244000062793 Sorghum vulgare Species 0.000 description 3
- 235000001667 Vitex agnus castus Nutrition 0.000 description 3
- 244000063464 Vitex agnus-castus Species 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000019713 millet Nutrition 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 2
- 241000252230 Ctenopharyngodon idella Species 0.000 description 2
- 244000089698 Zanthoxylum simulans Species 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- ZRSNZINYAWTAHE-UHFFFAOYSA-N p-methoxybenzaldehyde Chemical compound COC1=CC=C(C=O)C=C1 ZRSNZINYAWTAHE-UHFFFAOYSA-N 0.000 description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- HLLSOEKIMZEGFV-UHFFFAOYSA-N 4-(dibutylsulfamoyl)benzoic acid Chemical compound CCCCN(CCCC)S(=O)(=O)C1=CC=C(C(O)=O)C=C1 HLLSOEKIMZEGFV-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241001502129 Mullus Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000002141 anti-parasite Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 239000003096 antiparasitic agent Substances 0.000 description 1
- 239000003443 antiviral agent Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000009715 pressure infiltration Methods 0.000 description 1
- 238000010850 salt effect Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Wood Science & Technology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to cure foods manufacture field, and in particular to a kind of fishing salt and its preparation process.The fishing salt includes the raw material of following mass percentage：Complex enzyme 5 12%, salt inclusion enclave 45 65%, middle fragrant body 0 10%, banana aldehyde lotion 15 35%.Complex enzyme includes 30 50% fish scale collagen enzyme, 10 20% fat hydrolase, 10 20% pepsin, 20 30% more peptidohydrolases；Salt inclusion enclave includes following component：Edible salt, xanthans, Arabic gum, maltodextrin, beta-cyclodextrin and water.The marinated fish salt contains compound enzyme, relatively low containing sodium, finally obtains marinated processed fish meat products taste and enriches, greasy feeling is few, bright in color, edible safety.
Description
Technical field
The present invention relates to cure foods manufacture field, and in particular to a kind of natural fishing salt of low sodium and its preparation process.
Background technology
Salted fish is a traditional food of China, it is traditional processing of aquatic products product with peculiar flavour, it is deep by
The common people's likes.Salted fish method is with single salt or based on salt, and adds some marinated materials to handle the flesh of fish.It is existing
Product in, the fish product of most of long quality guarantee period is required for by pickling this procedure in the production process.Salt down
Technique processed may finally promote the flesh of fish ripe, and increase the flavor of fish product, stablize the sense organ state of fish product, extend fish
The shelf-life of meat products.
From the point of view of the processing technology of marinated fish, the quality of effect is pickled, the next step can be directly influenced.In salted fish
During traditional handicraft, solid pickle salt is contacted with the fresh flesh of fish to be treated, and salt can be penetrated into the flesh of fish at this time,
For equilibrium osmotic pressure, the Free water in the flesh of fish can penetrate into flesh of fish surface, and osmosis can decline the water activity of the flesh of fish, most
Play the role of increasing flesh of fish infiltration internal pressure eventually, reduce water activity and the growth inhibited bacteria, save the battalion that fish are enriched
Material is supported, and produces the popular unique oral sensations and flavor liked.
But currently on the market with conventional method be pickled out come fish product generally existing some defects：It is pickled out and
Processed fish meat products salinity it is higher, taste is excessively single, and mouthfeel is greasy, and color and luster is dim, and due to the micro- life in part in development process
The nitrite that thing activity produces, causes edible dangerous.For this reason, this patent carries out fish using timesharing static pressure infiltration antimicrobial technology
The defects of pickling, compensate for traditional pickling process processed fish meat products of meat.
The content of the invention
The present invention is based on above technical problem, there is provided a kind of fishing salt and its preparation process.The marinated fish salt contains compound
Enzyme, it is relatively low containing sodium, finally obtain marinated processed fish meat products taste and enrich, greasy feeling is few, bright in color, edible safety.
In order to realize above goal of the invention, concrete technical scheme of the invention is as follows：
A kind of fishing salt, it includes the raw material of following mass percentage：
Complex enzyme 5-12%, salt inclusion enclave 45-65%, middle fragrant body 0-10%, banana aldehyde lotion 15-35%, always
Mass percentage is 100%.
The complex enzyme includes the enzyme of following mass percentage：Fish scale collagen enzyme 30-50%, fatty water
Enzyme 10-20%, pepsin 10-20%, more peptidohydrolase 20-30% are solved, gross mass percentage composition is 100%.
The salt inclusion enclave includes following component：Edible salt, xanthans, Arabic gum, maltodextrin, β-ring-type paste
Essence and water, wherein, to be counted using gross mass percentage composition as 100%, the content of edible salt is 50-70%, xanthans 5-10%, I
Primary glue 3-8%, maltodextrin 7-13%, cycloheptaamylose 5-10%；Edible salt, xanthans, Arabic gum, maltodextrin and β-
The gross mass of cyclodextrine and the mass ratio of pure water are 1:2.5.
The banana aldehyde lotion includes the component of following mass percentage：
Star aniseed powder 5-8%, zanthoxylum powder 5-12%, cinnamomi cortex pulveratus 5-12%, fennel powder 5-12%, lotus leaf juice 20-30% are peppery
Green pepper powder 5-12%, sweet wormwood juice 20-35%, wormwood juice 20-35%, sucrose and rock sugar powder 5-15%, xanthans 5-8%, I
Primary glue 1-5%, maltodextrin 4-8%, gross mass percentage composition are 100%.
The preparation method of fishing salt described above, comprises the following steps：
1) preparation of complex enzyme：Weigh each raw material in proportion, then by fish scale collagen enzyme, fat hydrolase,
Complex enzyme is obtained after pepsin and the mixing of more peptidohydrolases, is sealed against being positioned over spare in 4-6 DEG C of refrigerator；Complex enzyme can be to fresh
The fish-skin (removing fish scale and fillet) of fish is handled, and is combined easy to the spices and salt in later stage with the flesh of fish.
2) preparation of salt inclusion enclave：
2.1) by edible salt, xanthans, Arabic gum, maltodextrin and cycloheptaamylose carry out it is dry-mixed, mix after with
65-75 DEG C of pure water is mixed and dissolved；Xanthans and Arabic gum, maltodextrin play the role of increasing pickle salt viscosity,
Beneficial to last salt formation of lots.Maltodextrin can also play the role of emulsify fish tallow, soft textive, make processed fish meat products reach it is tender without
Tough, delicious fresh fragrant effect.Wrappage of the cycloheptaamylose as salt, in this application and with moisture-proof, covers the work of smell
With.
2.2) homogeneous is carried out after being uniformly dissolved immediately, is then spray-dried to obtain the final product；Processing condition is：Feed temperature
60-70 DEG C, homogenization pressure 15-35MPa.
3) preparation of fragrant body among：
3.1) by dry rose or dried sweet-scented osmanthus and absolute ethyl alcohol in mass ratio 1:10 mixing, is then sealed in room temperature and deposits
24h is put, during which every 4h rock uniformly；
3.2) edible oil is added into the material obtained in 3.1), and be sufficiently stirred；The additive amount of edible oil and dry rose
Flower or the gross mass of dried sweet-scented osmanthus and absolute ethyl alcohol are equal；
3.3) heating stepses 3.2) in carry the grease of mixture, ethanol evaporation, will obtain among fragrant body be cooled to room
Temperature sealing is stand-by.The addition of middle perfume body, makes marinated fishery -ies product in original traditional mouthfeel and adds light flowery odour,
Taste is unique and meets the mouthfeel demand of masses.
4) preparation of banana aldehyde lotion：By star aniseed powder, zanthoxylum powder, cinnamomi cortex pulveratus, fennel powder, lotus leaf juice, chilli powder, green grass or young crops
Wormwood artemisia juice, wormwood juice, sucrose and rock sugar powder, xanthans, Arabic gum and maltodextrin mixing, then by said mixture in
60-70 DEG C of heating in vacuum dehydration, is made paste；The banana aldehyde lotion needs to be detected after the completion of preparing：Moisture 40-
70wt%, viscosity are measured with Brookfiled viscosity apparatus, and viscosity is 63# rotors, and viscosity 5000-6000cp is soluble
70-80Br ° of x of solid content.
5) batch mixing：By complex enzyme, salt inclusion enclave, middle perfume body and banana aldehyde cream uniformly mix in proportion, obtain powder
Shape or pasta marinated fish salt.
Preferably, salt prepare when, the marinated crude salt of bulky grain need to be broken into it is powdered, diameier≤
0.5mm, and the moisture-proof closed preservation under conditions of room temperature by the powder of gained.Salt plays vital in marinated fish salt
Effect, it can increase the flavor taste of product and can also reduce the water activity (Aw) in the flesh of fish, can effectively prevent
The breeding of microorganism is so as to reach corrosion-resistant purpose, so as to extend the shelf-life of salted fish product；Next with the addition of salt, due to
The ionic effect of NaCl and increase the combination power and emulsifying capacity of the flesh of fish.
Preferably, star aniseed powder, zanthoxylum powder, cinnamomi cortex pulveratus, fennel powder be during preparation, need to be by illiciumverum, Chinese prickly ash, osmanthus
Skin, fennel seeds remove impurity respectively, are placed in 20-30 DEG C of pure water and soak 2-4h, remove peculiar smell；Above-mentioned spices is adopted respectively again
With 80-95 DEG C of hot-air seasoning；Liquid nitrogen finally is respectively adopted in the spices of above-mentioned drying and is cooled to less than -120 DEG C, then Ultramicro-powder
Ultra-micro powder is broken into, diameier≤0.1mm, distinguishes the closed preservation of deoxidation by obtained powder under conditions of room temperature.It is octagonal
Anisaldehyde itself can be volatilized so as to unique fragrance taste, so illiciumverum can remove smelling of fish or mutton taste in the flesh of fish, increase
Add aromatic odor.Cassia bark can be used for seasoning and the flavoring of the marinated flesh of fish, and increase salted fish meets fragrance taste.Fennel seeds can be waved
Special fennel gas is sent, there is flavouring seasoning, anti-corrosion prevents the effect of having a strong smell.
The preparation of sucrose and rock sugar powder：By sucrose and rock sugar according to mass ratio 1:1 is mixed, and is then clayed into power
Shape, diameier≤0.2mm, powder moisture-proof closed preservation under conditions of room temperature of gained.Sucrose and rock sugar powder can be fast
Instant solution, carry fresh, and harmonious mouthfeel, also has the function that and paint.
The preparation of lotus leaf juice：New new lotus leaf is cleaned up, new new lotus leaf and soft water are then carried out 1：1 mixing, carries out
Squeeze the juice processing, and it is stand-by after being filtered using the filter screen of 100 mesh.Auxiliary material of the lotus leaf as marinated fish material, can make fish rich
There is the delicate fragrance of lotus leaf, it is often more important that lotus leaf has reducing blood lipid effect of weight reducing, makes product solution greasy.
The preparation of sweet wormwood juice：Fresh sweet wormwood is cleaned；Then by fresh sweet wormwood and soft water in mass ratio 1：1 mixing, carries out
Squeeze the juice processing, and stay juice stand-by after being filtered using the filter screen of 100 mesh.Sweet wormwood can make sweet wormwood on fish tape for pickling the flesh of fish
Distinctive fragrance, solution are greasy.Contain many traditional Chinese medicine ingredients in sweet wormwood, have antibacterial, anti parasitic act on, can be used as naturally
Preservative.
The preparation of wormwood juice：Go fresh wormwood cleaning stand-by；Then by fresh wormwood and soft water in mass ratio 1：1 mixing,
Processing of squeezing the juice is carried out, and stays juice stand-by after being filtered using the filter screen of 100 mesh.Wormwood is by a kind of conscientious wide spectrum of medicine
Many bacteriums and virus are had killing and inhibitory action, it is possible to as natural antiseptic agent by antibacterial and antiviral drug.Secondly
The fragrance that wormwood has oneself unique can remove the fishy smell of the flesh of fish and release the greasy of the flesh of fish.
The preparation of chilli powder：Chilli (is pressed into capsicum variety, two twigs of the chaste tree：Hot millet：Sub warhead (quality)=1:1:1
Ratio mixes) break into after remove seed it is powdered, it is desirable to diameier≤0.3mm, the powder of gained are moisture-proof under conditions of room temperature, de-
The closed preservation of oxygen.Hot millet and sub warhead color and luster and fragrance are general, but acid is than stronger, is for lifting marinated fish production
The spicy taste of product；And the two spicy Hui Tian of twigs of the chaste tree aftertaste, color and luster are good-looking, color and luster and the brightness of mullet can be lifted, by multiple
The marinated effect that chilli powder after matching somebody with somebody is used for the flesh of fish can be more preferable.
Marinated method is carried out using above-mentioned fishing salt, can be followed the steps below：
The new fresh and alive fish of 500g is broken into abdomen, extracts internal organ, removes fish scale, removes blood stains, after cleaning, fish salt (powder is pickled with 50g
Shape or paste) surface and inner cavity uniformly are applied to, after pickling 1-7 days, take out and air-dry.
The positive effect of the present invention is embodied in：
(1), the present invention pickles flesh of fish progress antibacterial, and the rotten of the flesh of fish can be prevented during marinated, makes salt and perfume (or spice)
Material matter is more easily entered inside fish body, and the tenderization flesh of fish, emulsifies fish tallow so that the flesh of fish taste pickled through the method is more
It is delicious.
(2), in the application, first stage of marinated effect is the compound enzyme by composite pickling agent to the fish-skin of fresh fish
(removing fish scale and fillet) is handled, and fish-skin surface is opened numerous " aperture " that can't see, so as to small-molecule substance, electricity
Solve the free entry and exit of matter and Free water.Wall material lacking by flesh of fish surface of second stage, that is, salt inclusion enclave of marinated effect
Water dissolving is measured, salt is released, and after salt enters the flesh of fish by osmosis, the part Free water of the flesh of fish is penetrated
Come；Phase III, that is, banana aldehyde lotion of marinated effect is dissolved again by the above-mentioned Free water infiltrated, and formation is oozed
Pressure thoroughly, the spices of banana aldehyde lotion and middle fragrant body endosmosis, make dissolved small molecule fragrance material be combined with the flesh of fish；
Fourth stage, that is, remaining xanthans of salt inclusion enclave of marinated effect, Arabic gum, maltodextrin and cycloheptaamylose
Be attached to flesh of fish surface Deng parcel wall material, form unidirectional osmosis film, hydrone can infiltrate, bacterium be shielded in the flesh of fish it
Outside, effective bacteriostasis antibiosis is played the role of.
Aforementioned four step, acts on according to the step timesharing of design, all linked with one another, each step is next as one
Act on occur premise, do not interfere with each other, mutually promote, be finally completed it is marinated, ooze perfume, tenderization, the repertoire of antibacterial.
(3), the marinated fish salt is due to slow releasing function, complex enzyme, salt inclusion enclave contained by the marinated fish salt, centre
Fragrant body, banana aldehyde lotion are acted according to design principle in each period timesharing respectively, are promoted mutually, are not interfere with each other, most
Reach the effect that antibacterial is pickled afterwards, this formula extremely meets the industry characteristics that the flesh of fish is pickled, avoid after fish death 4 it is small when
Start rotten harm.
Brief description of the drawings
Fig. 1 pickles the elastic comparative graph after the flesh of fish for embodiment 1 and traditional fishing salt
Fig. 2 pickles the chewiness comparative graph after the flesh of fish for embodiment 1 and traditional fishing salt
Fig. 3 pickles the hardness comparative graph after the flesh of fish for embodiment 1 and traditional fishing salt.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiment pair
The present invention is described in further detail, but the scope that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to following implementations
Example.Without departing from the idea case in the present invention described above, according to ordinary skill knowledge and customary means, make various
Replace and change, should all be included within the scope of the invention.
In present specification, % unless otherwise specified, represents wt%.All materials, are commercial product.
A kind of fishing salt, it includes the raw material of following mass percentage：
Complex enzyme 5-12%, salt inclusion enclave 45-65%, middle fragrant body 0-10%, banana aldehyde lotion 15-35%, always
Mass percentage is 100%.
The complex enzyme includes the enzyme of following mass percentage：Fish scale collagen enzyme 30-50%, fatty water
Enzyme 10-20%, pepsin 10-20%, more peptidohydrolase 20-30% are solved, gross mass percentage composition is 100%.
The salt inclusion enclave includes following component：Edible salt, xanthans, Arabic gum, maltodextrin, β-ring-type paste
Essence and water, wherein, to be counted using gross mass percentage composition as 100%, the content of edible salt is 50-70%, xanthans 5-10%, I
Primary glue 3-8%, maltodextrin 7-13%, cycloheptaamylose 5-10%；Edible salt, xanthans, Arabic gum, maltodextrin and β-
The gross mass of cyclodextrine and the mass ratio of pure water are 1:2.5.
The banana aldehyde lotion includes the component of following mass percentage：
Star aniseed powder 5-8%, zanthoxylum powder 5-12%, cinnamomi cortex pulveratus 5-12%, fennel powder 5-12%, lotus leaf juice 20-30% are peppery
Green pepper powder 5-12%, sweet wormwood juice 20-35%, wormwood juice 20-35%, sucrose and rock sugar powder 5-15%, xanthans 5-8%, I
Primary glue 1-5%, maltodextrin 4-8%, gross mass percentage composition are 100%.
The preparation method of fishing salt described above, comprises the following steps：
1) preparation of complex enzyme：Weigh each raw material in proportion, then by fish scale collagen enzyme, fat hydrolase,
Complex enzyme is obtained after pepsin and the mixing of more peptidohydrolases, is sealed against being positioned over spare in 4-6 DEG C of refrigerator；
2) preparation of salt inclusion enclave：
2.1) by edible salt, xanthans, Arabic gum, maltodextrin and cycloheptaamylose carry out it is dry-mixed, mix after with
65-75 DEG C of pure water is mixed and dissolved；
2.2) homogeneous is carried out after being uniformly dissolved immediately, is then spray-dried to obtain the final product；Processing condition is：Feed temperature
60-70 DEG C, homogenization pressure 15-35MPa.
3) preparation of fragrant body among：
3.1) by dry rose or dried sweet-scented osmanthus and absolute ethyl alcohol in mass ratio 1:10 mixing, is then sealed in room temperature and deposits
24h is put, during which every 4h rock uniformly；
3.2) edible oil is added into the material obtained in 3.1), and be sufficiently stirred；The additive amount of edible oil and dry rose
Flower or the gross mass of dried sweet-scented osmanthus and absolute ethyl alcohol are equal；
3.3) heating stepses 3.2) in carry the grease of mixture, ethanol evaporation, will obtain among fragrant body be cooled to room
Temperature sealing is stand-by.
4) preparation of banana aldehyde lotion：By star aniseed powder, zanthoxylum powder, cinnamomi cortex pulveratus, fennel powder, lotus leaf juice, chilli powder, green grass or young crops
Wormwood artemisia juice, wormwood juice, sucrose and rock sugar powder, xanthans, Arabic gum and maltodextrin mixing, then by said mixture in
60-70 DEG C of heating in vacuum dehydration, is made paste；The banana aldehyde lotion needs to be detected after the completion of preparing：Moisture 40-
70wt%, viscosity are measured with Brookfiled viscosity apparatus, and viscosity is 63# rotors, and viscosity 5000-6000cp is soluble
70-80Br ° of x of solid content.
5) batch mixing：By complex enzyme, salt inclusion enclave, middle perfume body and banana aldehyde cream uniformly mix in proportion, obtain powder
Shape or pasta marinated fish salt.
The marinated crude salt of bulky grain need to be broken into powdered, diameier≤0.5mm by salt when preparing, and will
The moisture-proof closed preservation under conditions of room temperature of the powder of gained.
Star aniseed powder, zanthoxylum powder, cinnamomi cortex pulveratus, fennel powder, need to be by illiciumverum, Chinese prickly ash, cassia bark, fennel seeds during preparation
Impurity is removed respectively, is placed in 20-30 DEG C of pure water and soaks 2-4h, removes peculiar smell；Above-mentioned spices is respectively adopted 80-95 DEG C again
Hot-air seasoning；Liquid nitrogen finally is respectively adopted in the spices of above-mentioned drying and is cooled to less than -120 DEG C, then ultramicro grinding is into ultra micro
Powder, diameier≤0.1mm, distinguishes the closed preservation of deoxidation by obtained powder under conditions of room temperature.
The preparation of sucrose and rock sugar powder：By sucrose and rock sugar according to mass ratio 1:1 is mixed, and is then clayed into power
Shape, diameier≤0.2mm, powder moisture-proof closed preservation under conditions of room temperature of gained.
The preparation of lotus leaf juice：New new lotus leaf is cleaned up, new new lotus leaf and soft water are then carried out 1：1 mixing, carries out
Squeeze the juice processing, and it is stand-by after being filtered using the filter screen of 100 mesh.
The preparation of sweet wormwood juice：Fresh sweet wormwood is cleaned；Then by fresh sweet wormwood and soft water in mass ratio 1：1 mixing, carries out
Squeeze the juice processing, and stay juice stand-by after being filtered using the filter screen of 100 mesh.
The preparation of wormwood juice：Go fresh wormwood cleaning stand-by；Then by fresh wormwood and soft water in mass ratio 1：1 mixing,
Processing of squeezing the juice is carried out, and stays juice stand-by after being filtered using the filter screen of 100 mesh.
The preparation of chilli powder：Chilli (is pressed into capsicum variety, two twigs of the chaste tree：Hot millet：Sub warhead (quality)=1:1:1
Ratio mixes) break into after remove seed it is powdered, it is desirable to diameier≤0.3mm, the powder of gained are moisture-proof under conditions of room temperature, de-
The closed preservation of oxygen.
Marinated method is carried out using fishing salt：
The new fresh and alive fish of 500g is broken into abdomen, extracts internal organ, removes fish scale, removes blood stains, after cleaning, described in 50g this patents
Marinated fish salt (powdery or paste) is uniformly applied to surface and inner cavity, after pickling 1-7 days, takes out and air-dries.
Embodiment 1：
A kind of fishing salt, it includes the raw material of following parts by weight：
10 parts of complex enzyme, 55 parts of salt inclusion enclave, middle fragrant 8 parts of body, 27 parts of banana aldehyde lotion.
Embodiment 2：
A kind of fishing salt, it includes the raw material of following parts by weight：
8 parts of complex enzyme, 60 parts of salt inclusion enclave, middle fragrant 10 parts of body, 22 parts of banana aldehyde lotion.
Embodiment 3：
A kind of fishing salt, it includes the raw material of following parts by weight：
12 parts of complex enzyme, 65 parts of salt inclusion enclave, middle fragrant 5 parts of body, 18 parts of banana aldehyde cream.
Embodiment 1 to the formula in claim 3 is subjected to fishing salt according to the preparation method in embodiment
Preparing, and pickled according to the salted fish method in embodiment, the fish oil soapy feeling being finally pickled out is few, bright in color,
Edible safety.
The fishing salt being prepared in common pickle salt and the application is subjected to marinated processed fish meat products contrast experiment：
By two kinds of salt respectively pickle 5 same qualities, the grass carp of formed objects, then to elasticity, hardness and chewiness into
Data analysis, analysis table See Figure 1, Fig. 2 and Fig. 3 are gone：
It can be seen that from Fig. 1, Fig. 2 and Fig. 3 using the flesh of fish that the fishing salt in the application is pickled from elasticity, hardness and nozzle
The flesh of fish pickled in terms of chewing property with traditional pickling process technology is compared with the obvious advantage.
Comparative example 1：
The formula of fishing salt and the preparation method of fishing salt are consistent with embodiment 1, only remove complex enzyme in formula,
Also the preparation process of complex enzyme is removed in preparation method.
Comparative example 2：
The formula of fishing salt and the preparation method of fishing salt are consistent with embodiment 1, salt inclusion enclave in being only formulated
Remove, pickled with the NaCl equal with embodiment 1, also remove the preparation process of salt inclusion enclave in preparation method.
Comparative example 3：
The formula of fishing salt and the preparation method of fishing salt are consistent with embodiment 1, banana aldehyde cream in being only formulated
Body removes, and also removes the preparation process of banana aldehyde lotion in preparation method.
Case study on implementation 1 and comparative example 1,2,3 are subjected to marinated processed fish meat products contrast experiment and pickle 4 same qualities respectively,
The grass carp of formed objects, and take 20 food mouthfeel specialties to judge personnel, to color and luster, flavor, shape and structural state, fishy smell and
Overall acceptance carries out overall merit marking (weight ratio is respectively 10%, 20%, 20%, 10% and 40%), each marking is most
High score is 10 points, and Analyses Methods for Sensory Evaluation Results is shown in Table -1.Comprehensive value model is shown in Table -2.
Table 1- Analyses Methods for Sensory Evaluation Results
Table 2- sensory evaluation standards
From sensory results as can be seen that the Analyses Methods for Sensory Evaluation Results of case study on implementation 1 is significantly better than contrast case 1,2,3.Thus
It is the important part of this marinated fish salt to illustrate complex enzyme, salt inclusion enclave, banana aldehyde cream.In curing process it is every kind of into
Divide timesharing effect, it is all linked with one another, and pickling, oozing perfume, tenderization, antibacterial for the flesh of fish is finally completed, it is indispensable.
Example described above is only the preferred embodiment of this patent, but the protection domain of this patent is not limited thereto.
It should be pointed out that for those skilled in the art, on the premise of this patent principle is not departed from, according to this specially
The technical solution and its inventional idea of profit, can also make some improvements and modifications, these improvements and modifications also should be regarded as this specially
The protection domain of profit.
Claims (7)
1. a kind of fishing salt, it is characterised in that include the raw material of following mass percentage：
Complex enzyme 5-12%, salt inclusion enclave 45-65%, middle fragrant body 0-10%, banana aldehyde lotion 15-35%, gross mass percentage
Content is 100%.
2. fishing salt according to claim 1, it is characterised in that the complex enzyme includes following mass percentage
Enzyme：Fish scale collagen enzyme 30-50%, fat hydrolase 10-20%, pepsin 10-20%, more peptidohydrolase 20-30%,
Gross mass percentage composition is 100%.
3. fishing salt according to claim 1, it is characterised in that the salt inclusion enclave includes following component：It is edible
Salt, xanthans, Arabic gum, maltodextrin, cycloheptaamylose and water, wherein, counted, eaten using gross mass percentage composition as 100%
The content of salt is 50-70%, xanthans 5-10%, Arabic gum 3-8%, maltodextrin 7-13%, cycloheptaamylose 5-10%；It is edible
Salt, xanthans, Arabic gum, maltodextrin and the gross mass of cycloheptaamylose and the mass ratio of pure water are 1:2.5.
4. fishing salt according to claim 1, it is characterised in that the banana aldehyde lotion contains including following quality percentage
The component of amount：
Star aniseed powder 5-8%, zanthoxylum powder 5-12%, cinnamomi cortex pulveratus 5-12%, fennel powder 5-12%, lotus leaf juice 20-30%, chilli powder 5-
12%, sweet wormwood juice 20-35%, wormwood juice 20-35%, sucrose and rock sugar powder 5-15%, xanthans 5-8%, Arabic gum 1-5%, wheat
Bud dextrin 4-8%, gross mass percentage composition are 100%.
5. the preparation method of fishing salt as described in any one claim in Claims 1-4, it is characterised in that including following
Step：
1）The preparation of complex enzyme：Each raw material is weighed in proportion, then by fish scale collagen enzyme, fat hydrolase, stomach egg
Complex enzyme is obtained after white enzyme and the mixing of more peptidohydrolases, is sealed against being positioned over spare in 4-6 DEG C of refrigerator；
2）The preparation of salt inclusion enclave：
2.1）The progress of edible salt, xanthans, Arabic gum, maltodextrin and cycloheptaamylose is dry-mixed, mix rear and 65-75
DEG C pure water mix and dissolve；
2.2）Homogeneous is carried out after being uniformly dissolved immediately, is then spray-dried to obtain the final product；
3）The preparation of middle perfume body：
3.1）By dry rose or dried sweet-scented osmanthus and absolute ethyl alcohol in mass ratio 1:10 mixing, is then sealed in room temperature storage
24h, during which every 4h rock uniformly；
3.2）To 3.1）In add edible oil in obtained material, and be sufficiently stirred；The additive amount of edible oil and dry rose or
The gross mass of person's dried sweet-scented osmanthus and absolute ethyl alcohol is equal；
3.3）Heating stepses 3.2）In carry the grease of mixture, ethanol evaporation, will obtain among fragrant body be cooled to room temperature it is close
Seal stand-by；
4）The preparation of banana aldehyde lotion：By star aniseed powder, zanthoxylum powder, cinnamomi cortex pulveratus, fennel powder, lotus leaf juice, chilli powder, sweet wormwood
Juice, wormwood juice, sucrose and rock sugar powder, xanthans, Arabic gum and maltodextrin mixing, then by said mixture in 60-
70 DEG C of heating in vacuum dehydrations, are made paste；
5）Batch mixing：
By complex enzyme, salt inclusion enclave, middle perfume body and banana aldehyde cream uniformly mix in proportion, obtain powdery or pasta
Marinated fish salt.
6. the preparation method of fishing salt as claimed in claim 5, it is characterised in that the step 2.2）In processing condition be：Material
60-70 DEG C of liquid temperature degree, homogenization pressure 15-35MPa.
7. the preparation method of fishing salt as claimed in claim 5, it is characterised in that the step 4）It is prepared by middle banana aldehyde lotion
After the completion of need to be detected：Moisture 40-70wt%, viscosity are measured with Brookfiled viscosity apparatus, and viscosity turns for 63#
Son, viscosity 5000-6000cp, 70-80Br ° of x of soluble solid.
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| CN114947102A (en) * | 2022-03-11 | 2022-08-30 | 雪天盐业集团股份有限公司 | Roasted lotus leaf salt and preparation method thereof |
| CN115777900A (en) * | 2022-12-26 | 2023-03-14 | 四川天味食品集团股份有限公司 | Seasoning bag for salted fish and using method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938127A (en) * | 2020-08-03 | 2020-11-17 | 中盐金坛盐化有限责任公司 | Pickled vegetable salt and production method thereof |
| CN111938127B (en) * | 2020-08-03 | 2022-05-24 | 中盐金坛盐化有限责任公司 | Pickled vegetable salt and production method thereof |
| CN114947102A (en) * | 2022-03-11 | 2022-08-30 | 雪天盐业集团股份有限公司 | Roasted lotus leaf salt and preparation method thereof |
| CN114947102B (en) * | 2022-03-11 | 2023-11-17 | 雪天盐业集团股份有限公司 | Baked lotus leaf salt and preparation method thereof |
| CN115777900A (en) * | 2022-12-26 | 2023-03-14 | 四川天味食品集团股份有限公司 | Seasoning bag for salted fish and using method thereof |
| CN115777900B (en) * | 2022-12-26 | 2024-04-19 | 四川天味食品集团股份有限公司 | Salted fish seasoning bag and using method thereof |
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