CN107981257A - A kind of production method and technique of alec acid - Google Patents

A kind of production method and technique of alec acid Download PDF

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Publication number
CN107981257A
CN107981257A CN201711241687.8A CN201711241687A CN107981257A CN 107981257 A CN107981257 A CN 107981257A CN 201711241687 A CN201711241687 A CN 201711241687A CN 107981257 A CN107981257 A CN 107981257A
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CN
China
Prior art keywords
carp
capsicum
glutinous rice
technique
production
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201711241687.8A
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Chinese (zh)
Inventor
田其明
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guizhou Mingyang Food Co Ltd
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Guizhou Mingyang Food Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Guizhou Mingyang Food Co Ltd filed Critical Guizhou Mingyang Food Co Ltd
Priority to CN201711241687.8A priority Critical patent/CN107981257A/en
Publication of CN107981257A publication Critical patent/CN107981257A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10Fish meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65Addition of, or treatment with, microorganisms or enzymes

Abstract

The invention discloses the production method and technique of a kind of alec acid, including capsicum, carp, glutinous rice, water, edible salt, spice and white wine, it is characterised in that:A kind of production method of alec acid and the procedure of processing of technique include following:S1:Choose capsicum, chop frustillatum with chopped hot pepper machine, add edible salt be mixed evenly be put into it is spare in jar;S2:The carp of growth in terraced fields is taken, carp is cut into two centimetres of wide strips, is pickled with edible salt, adds spice and high spirit to be mixed evenly to be put into capsicum jar and mix again the carp bar pickled;S3:Glutinous rice is cooked plus distiller's yeast is fermented into sweet wine;S4:Capsicum, carp and sweet wine are added according to a certain percentage and stirred evenly, altar continues to use water-stop, and alec acid is made.The present invention replaces wild small fish by using rice field carp, solves insufficient raw material, and stable variety, allows the industry development of alec acid to grow, and drives expanding economy, allows more consumers to taste the national characters food in place.

Description

A kind of production method and technique of alec acid
Technical field
The present invention is a kind of production method and technique of alec acid, belongs to food processing technology field.
Background technology
Alec acid is the eternally happy town local national characteristics in Kerry Leishan County, has long history, local geographical advantage, has used and worked as The wild small fish in river on ground, local pimiento, glutinous rice brewing sweet wine mixed fermentation form, unique flavor, delicious flavour, nutrition It is abundant.
The content of the invention
In view of the deficienciess of the prior art, the production method and technique of a kind of alec acid of the present invention, including capsicum, carp Fish, glutinous rice, water, edible salt, spice and white wine, it is characterised in that:A kind of production method of alec acid and adding for technique Work step includes following suddenly:
S1:Capsicum is chosen, its peppery degree is moderate, and water content 70% or so, color is scarlet, and acid does not weigh, and determines capsicum Afterwards, capsicum falls folding, capsicum lid is taken off, and cleans up, and dries droplet, chops frustillatum with chopped hot pepper machine, adds edible salt Be mixed evenly be put into it is spare in jar;
S2:The carp of growth in terraced fields is taken, carp is slaughtered, removes head, fish scale, internal organ, clean up, and carp is changed Knife is pickled with edible salt into two centimetres of wide strips, adds spice and high spirit to be mixed again the carp bar pickled Uniformly it is put into capsicum jar and mixes;
S3:Glutinous rice is cooked plus distiller's yeast is fermented into sweet wine;
S4:Capsicum, carp and sweet wine are added according to a certain percentage and stirred evenly, while is put into a small amount of conduct of high spirit The adjuvant of fermentation, is placed in jar and is sealed by fermentation 80 days, and once, altar continues to use water-stop for stirring in 20 days in fermentation process, it is necessary to Ensure it is air tight, be made alec acid;
S5:The alec acid fermented is taken out, quantitative package after bottle cleaning and sterilizing.
Further, the ratio of capsicum and edible salt is 100 in the S1:7.
Further, the marinated ratio of edible salt and carp is 20 in the S2:100.
Further, the ratio of capsicum, carp and sweet wine is 100 in the S4:15:10.
Further, sweet wine processing method is as follows in the S3:
A, material is prepared:Glutinous rice and koji are according to 1000:15 prepare material;
B, glutinous rice is washed down, it is soaked 12 it is small when;
C, glutinous rice is cooked, is spread out, is dried in the air to 38 DEG C -40 DEG C;
D, koji is uniformly admixed, loads seal box;
E, glutinous rice is compacted, adds cold boiling water, did not had glutinous rice 2cm;
F, good seal, is placed on warm place (27 DEG C -30 DEG C);
G, 24 it is small when after, glutinous rice gradually floats, and one layer of rice wine occurs in bottom.
The production method and technique of a kind of alec acid of the present invention, have the beneficial effect that:
Replace wild small fish to use the principle of animality and vegetalitas co-fermentation by using rice field carp, solve raw material Deficiency, throughout the year because of excessive amount of fishing, causes natural resources to lack, and gets the source of conservation of nature, and can be with industrialized production, kind Stablize, allow the industry development of alec acid to grow, drive the development of local economy, make the nationality that more consumers taste place special Color food.
Brief description of the drawings
Upon reading the detailed description of non-limiting embodiments with reference to the following drawings, further feature of the invention, Objects and advantages will become more apparent upon:
Fig. 1 is the flow chart of the production method and technique of a kind of alec acid of the present invention.
Embodiment
To make the technical means, the creative features, the aims and the efficiencies achieved by the present invention easy to understand, with reference to Embodiment, the present invention is further explained.
Referring to Fig. 1, the present invention provides a kind of production method and technique of alec acid, including capsicum, carp, glutinous rice, water, Edible salt, spice and white wine, it is characterised in that:A kind of production method of alec acid and the procedure of processing of technique include with Under:
S1:Capsicum is chosen, its peppery degree is moderate, and water content 70% or so, color is scarlet, and acid does not weigh, and determines capsicum Afterwards, capsicum falls folding, capsicum lid is taken off, and cleans up, and dries droplet, chops frustillatum with chopped hot pepper machine, adds edible salt Be mixed evenly be put into it is spare in jar;
S2:The carp of growth in terraced fields is taken, carp is slaughtered, removes head, fish scale, internal organ, clean up, and carp is changed Knife is pickled with edible salt into two centimetres of wide strips, adds spice and high spirit to be mixed again the carp bar pickled Uniformly it is put into capsicum jar and mixes;
S3:Glutinous rice is cooked plus distiller's yeast is fermented into sweet wine;
S4:Capsicum, carp and sweet wine are added according to a certain percentage and stirred evenly, while is put into a small amount of conduct of high spirit The adjuvant of fermentation, is placed in jar and is sealed by fermentation 80 days, and once, altar continues to use water-stop for stirring in 20 days in fermentation process, it is necessary to Ensure it is air tight, be made alec acid;
S5:The alec acid fermented is taken out, quantitative package after bottle cleaning and sterilizing.
The ratio of capsicum and edible salt is 100 in the S1:7.
The marinated ratio of edible salt and carp is 20 in the S2:100.
The ratio of capsicum, carp and sweet wine is 100 in the S4:15:10.
Sweet wine processing method is as follows in the S3:
A, material is prepared:Glutinous rice and koji are according to 1000:15 prepare material;
B, glutinous rice is washed down, it is soaked 12 it is small when;
C, glutinous rice is cooked, is spread out, is dried in the air to 38 DEG C -40 DEG C;
D, koji is uniformly admixed, loads seal box;
E, glutinous rice is compacted, adds cold boiling water, did not had glutinous rice 2cm;
F, good seal, is placed on warm place (27 DEG C -30 DEG C);
G, 24 it is small when after, glutinous rice gradually floats, and one layer of rice wine occurs in bottom.
Capsicum in capsicum of the present invention is known as the effect of promoting circulation of blood, cold dispelling, Xie Yu, stomach invigorating, and pimiento contains one The kind different material of thing, can accelerate metabolism, promote hormone secretion, skin care;Rich in vitamin C, heart disease can be controlled And coronary sclerosis, reduce cholesterol;, can pre- anti-cancer and other chronic diseases rich in more antioxidant.Pimiento The parasite in suppression stomach abdomen can also be killed, adjusts intestinal environment, pimiento is added, makes sour soup that not only there is preferable acidity, also have There is certain pungent, make the taste of soup more delicious, while appetite can also be increased, improve the digestion power of enteron aisle.
The production method and technique of a kind of alec acid of the present invention, are used by using rice field carp instead of wild small fish The principle of animality and vegetalitas co-fermentation, solves insufficient raw material, throughout the year because of excessive amount of fishing, causes natural resources to lack, The source of conservation of nature is got again, and with industrialized production, stable variety the industry development of alec acid can be allowed to grow, and drives place warp The development of Ji, allows more consumers to taste the national characters food in place.
The basic principles, main features and the advantages of the invention have been shown and described above, for this area skill For art personnel, it is clear that the invention is not restricted to the details of above-mentioned one exemplary embodiment, and without departing substantially from the present invention spirit or In the case of essential characteristic, the present invention can be realized in other specific forms.Therefore, in all respects, should all incite somebody to action Embodiment regards exemplary as, and is non-limiting, the scope of the present invention by appended claims rather than on state Bright restriction, it is intended that including all changes fallen in the implication and scope of the equivalency of claim in the present invention It is interior.Any reference numeral in claim should not be considered as to the involved claim of limitation.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped Containing an independent technical solution, this narrating mode of specification is only that those skilled in the art should for clarity Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art It is appreciated that other embodiment.

Claims (5)

1. a kind of production method and technique of alec acid, including capsicum, carp, glutinous rice, water, edible salt, spice and white wine, its It is characterized in that:A kind of production method of alec acid and the procedure of processing of technique include following:
S1:Capsicum is chosen, its peppery degree is moderate, and water content 70% or so, color is scarlet, and acid does not weigh, after determining capsicum, Capsicum falls folding, and capsicum lid is taken off, and cleans up, and dries droplet, chops frustillatum with chopped hot pepper machine, adds edible salt mixing and stirs Mix uniformly be put into it is spare in jar;
S2:The carp of growth in terraced fields is taken, carp is slaughtered, removes head, fish scale, internal organ, clean up, and carp is cut into Two centimetres of wide strips, are pickled with edible salt, add spice and high spirit to be mixed evenly again the carp bar pickled It is put into capsicum jar and mixes;
S3:Glutinous rice is cooked plus distiller's yeast is fermented into sweet wine;
S4:Capsicum, carp and sweet wine are added according to a certain percentage and stirred evenly, while is put into high spirit on a small quantity as fermentation Adjuvant, be placed in jar be sealed by fermentation 80 days, in fermentation process 20 days stirring once, altar continues to use water-stop, it is necessary to assure It is air tight, alec acid is made;
S5:The alec acid fermented is taken out, quantitative package after bottle cleaning and sterilizing.
2. the production method and technique of a kind of alec acid according to claim 1, it is characterised in that:In the S1 capsicum and The ratio of edible salt is 100:7.
3. the production method and technique of a kind of alec acid according to claim 1, it is characterised in that:Edible salt in the S2 Marinated ratio with carp is 20:100.
4. the production method and technique of a kind of alec acid according to claim 1, it is characterised in that:Capsicum in the S4, The ratio of carp and sweet wine is 100:15:10.
5. the production method and technique of a kind of alec acid according to claim 1, it is characterised in that:Sweet wine adds in the S3 Work method is as follows:
A, material is prepared:Glutinous rice and koji are according to 1000:15 prepare material;
B, glutinous rice is washed down, it is soaked 12 it is small when;
C, glutinous rice is cooked, is spread out, is dried in the air to 38 DEG C -40 DEG C;
D, koji is uniformly admixed, loads seal box;
E, glutinous rice is compacted, adds cold boiling water, did not had glutinous rice 2cm;
F, good seal, is placed on warm place (27 DEG C -30 DEG C);
G, 24 it is small when after, glutinous rice gradually floats, and one layer of rice wine occurs in bottom.
CN201711241687.8A 2017-11-30 2017-11-30 A kind of production method and technique of alec acid Pending CN107981257A (en)

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Application Number Priority Date Filing Date Title
CN201711241687.8A CN107981257A (en) 2017-11-30 2017-11-30 A kind of production method and technique of alec acid

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CN107981257A true CN107981257A (en) 2018-05-04

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109363136A (en) * 2018-11-22 2019-02-22 四川王家渡食品有限公司 One kind having fish flavor chilli sauce and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1419856A (en) * 2002-12-20 2003-05-28 郑建熙 Method for producing fish pickled chili
CN102406189A (en) * 2011-10-24 2012-04-11 张文华 Preparing method of whitebait fishpaste acid
CN104489604A (en) * 2014-12-30 2015-04-08 罗安桂 Fish sauce acid
CN105266129A (en) * 2015-10-15 2016-01-27 雷山县桥港舌头鱼香酱酸专业合作社 Acid fish sauce and preparation method thereof
CN105455045A (en) * 2015-11-11 2016-04-06 贵州佳人食品贸易有限公司 Preparation process of pickled fish
CN106722383A (en) * 2016-11-22 2017-05-31 贵州甜达科技发展有限公司 A kind of secret salted fish and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1419856A (en) * 2002-12-20 2003-05-28 郑建熙 Method for producing fish pickled chili
CN102406189A (en) * 2011-10-24 2012-04-11 张文华 Preparing method of whitebait fishpaste acid
CN104489604A (en) * 2014-12-30 2015-04-08 罗安桂 Fish sauce acid
CN105266129A (en) * 2015-10-15 2016-01-27 雷山县桥港舌头鱼香酱酸专业合作社 Acid fish sauce and preparation method thereof
CN105455045A (en) * 2015-11-11 2016-04-06 贵州佳人食品贸易有限公司 Preparation process of pickled fish
CN106722383A (en) * 2016-11-22 2017-05-31 贵州甜达科技发展有限公司 A kind of secret salted fish and preparation method thereof

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
张文华等: "苗族传统食品鱼酱酸制作工艺分析 ", 《中国酿造》 *
张文华等: "苗族原生态传统发酵食品鱼酱酸制作工艺 ", 《中国调味品》 *
张文华等: "银鱼鱼酱酸制作及品质分析 ", 《安徽农业科学》 *
袁玮等: "民族食品鱼酱酸工艺及成分分析 ", 《安徽农业科学》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109363136A (en) * 2018-11-22 2019-02-22 四川王家渡食品有限公司 One kind having fish flavor chilli sauce and preparation method thereof

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