CN108112961A - A kind of Rosa roxburghii Tratt flavor alec - Google Patents
A kind of Rosa roxburghii Tratt flavor alec Download PDFInfo
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- CN108112961A CN108112961A CN201711236375.8A CN201711236375A CN108112961A CN 108112961 A CN108112961 A CN 108112961A CN 201711236375 A CN201711236375 A CN 201711236375A CN 108112961 A CN108112961 A CN 108112961A
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- roxburghii tratt
- rosa roxburghii
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- 240000002547 Rosa roxburghii Species 0.000 title claims abstract description 56
- 235000000640 Rosa roxburghii Nutrition 0.000 title claims abstract description 55
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 31
- 235000019634 flavors Nutrition 0.000 title claims abstract description 31
- 238000000855 fermentation Methods 0.000 claims abstract description 42
- 230000004151 fermentation Effects 0.000 claims abstract description 42
- 238000002156 mixing Methods 0.000 claims abstract description 41
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 39
- 241000251468 Actinopterygii Species 0.000 claims abstract description 38
- 239000000203 mixture Substances 0.000 claims abstract description 36
- 240000007594 Oryza sativa Species 0.000 claims abstract description 28
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 28
- 235000009566 rice Nutrition 0.000 claims abstract description 28
- 241000220324 Pyrus Species 0.000 claims abstract description 27
- 235000021017 pears Nutrition 0.000 claims abstract description 27
- 235000011449 Rosa Nutrition 0.000 claims abstract description 22
- 230000002269 spontaneous effect Effects 0.000 claims abstract description 22
- 241000220317 Rosa Species 0.000 claims abstract description 20
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 19
- 235000008397 ginger Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 18
- 240000002234 Allium sativum Species 0.000 claims abstract description 18
- 235000004611 garlic Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 18
- 240000004510 Agastache rugosa Species 0.000 claims abstract description 17
- 235000004347 Perilla Nutrition 0.000 claims abstract description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 241000252185 Cobitidae Species 0.000 claims abstract description 15
- 241000646357 Monopterus cuchia Species 0.000 claims abstract description 15
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 239000000706 filtrate Substances 0.000 claims abstract description 11
- 229910052573 porcelain Inorganic materials 0.000 claims abstract description 11
- 238000009423 ventilation Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000003307 slaughter Methods 0.000 claims abstract description 6
- 244000124853 Perilla frutescens Species 0.000 claims abstract 5
- 241000234282 Allium Species 0.000 claims description 17
- 239000000047 product Substances 0.000 claims description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 10
- 239000008158 vegetable oil Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 4
- 241000143437 Aciculosporium take Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 230000035764 nutrition Effects 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 4
- 244000291564 Allium cepa Species 0.000 abstract 1
- 241000229722 Perilla <angiosperm> Species 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 10
- 206010011224 Cough Diseases 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000013409 condiments Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 244000089698 Zanthoxylum simulans Species 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000781608 Scolopia zeyheri Species 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 208000020670 canker sore Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000004577 thatch Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of alec, belong to food processing technology field.A kind of Rosa roxburghii Tratt flavor alec of the present invention is prepared by the following method：A. fresh pears, Rosa roxburghii Tratt and roxburgh rose leaf is taken to squeeze the juice together after cleaning, takes filtrate, obtains mixing Rosa roxburghi Juice；B. glutinous rice is cleaned after draining, is steamed 10~15 minutes with water vapour；C. the steamed glutinous rice of b step is cooled to 25~30 degrees Celsius, adds in distiller's yeast yeast, wrinkled giant hyssop, perilla leaf, Folium eriobotryae, mixing Rosa roxburghi Juice and be uniformly mixed so as to obtain mixture, then mixture is put into porcelain container, be capped, be placed on shady and cool ventilation, spontaneous fermentation 2~4 days；D. slaughter fresh loach, swamp eel is toasted 10~20 minutes at 200~250 degrees Celsius, crush, obtain fish flesh paste, then by fish flesh paste；E. mixture that the fish flesh paste that Step d is obtained is fermented with step c, salt, ginger powder, green onion, garlic mixing, are put into spontaneous fermentation 3~6 days in jar.The alec of the present invention is full of nutrition.
Description
Technical field
The present invention relates to a kind of alec, more particularly to a kind of Rosa roxburghii Tratt flavor alec, belong to food processing technology field.
Background technology
Fish it is full of nutrition, be good source of nutrition rich in protein.In addition, the delicious flavour of fish, thus by joyous
It meets.However, fish has fishy smell, it is necessary to can just remove fishy smell, the delicate flavour of prominent fish, just convenient for food using certain technological means
With.
Existing fish condiment mainly adds the weight taste condiment such as a large amount of Chinese prickly ashes, sauerkraut, capsicum, ginger, to cover the raw meat of fish
Taste, however the food of long-term arduous taste, easily cause a series of disease, in addition, for cannot for the people of arduous taste,
Such as sick people, the people of long canker sore, peppery people cannot be innately eaten, some simple salt, cooking wine pair can only be added
Fish is handled, and fish has a poor flavour.Therefore the flavor fish condiment of plain taste is developed, enriches the selection of people and right
People's health all has great importance.
The alec of fish fermented generation can be used as flavouring, not only nutrition but also delicious, deep to be liked by everybody, convenient,
Long-term consumption improves human body constitution.
Rosa roxburghii Tratt is sub for fruit also known as thatch pears, the oblonga of rosaceous plant rosa roxburghii, Wen Xianguo, is the nutrition of healthcare
Precious fruit.Containing abundant vitamin C in fruit, 3000--4500 containing vitamin C milligrams of the edible portion of every 100 grams of fresh fruits,
Therefore it is referred to as " king of Victoria C "；500 to 1,000 milligrams of tannin；Containing one to two gram sour；Total general four grams or so of sugar amount.Rosa roxburghii Tratt
With enhancing body to the resistance of infection, cancer-resisting, treatment scurvy, lead-eliminating effect, anti-aging, treatment oral inflammation etc.
And other effects.
For pears commonly used to edible, not only delicious juice is more, sweet and sour, and full of nutrition, contains multivitamin and fibre
Dimension element, different types of pears taste and texture are all entirely different.Pears can both be eaten raw, can also be eaten after boiling.On medical functions,
Pears can be secret with defaecation, and profit digestion is also beneficial to angiocarpy.Among the people, pears also have a kind of curative effect, and pears are enucleated, and are put into rock sugar,
Being eaten after digested can be with cough-relieving.
The content of the invention
First technical problem to be solved by this invention is to provide a kind of Rosa roxburghii Tratt flavor alec, the Rosa roxburghii Tratt flavor alec mouth
Flat flavor, and fish delicious flavour can be made.
To solve above-mentioned first technical problem, a kind of Rosa roxburghii Tratt flavor alec of the invention is prepared by the following method：
A. fresh pears, Rosa roxburghii Tratt and roxburgh rose leaf is taken to squeeze the juice together after cleaning, takes filtrate, obtains mixing Rosa roxburghi Juice；B. glutinous rice is cleaned into drip
After dry, steamed 10~15 minutes with water vapour；C. the steamed glutinous rice of b step is cooled to 25~30 degrees Celsius, add in distiller's yeast yeast,
Wrinkled giant hyssop, perilla leaf, Folium eriobotryae, mixing Rosa roxburghi Juice are uniformly mixed so as to obtain mixture, then mixture are put into porcelain container, are capped, put
In shady and cool ventilation, spontaneous fermentation 2~4 days；D. fresh loach is slaughtered, swamp eel toasts 10~20 points at 200~250 degrees Celsius
Clock crushes, obtains fish flesh paste]；E. mixture, salt, ginger powder, green onion, the garlic that fish flesh paste Step d obtained is fermented with step c
Mixing is put into fermentation, spontaneous fermentation 3~6 days in jar；F. poured on the product after step e fermentation one layer of temperature for 120~
150 degrees Celsius of vegetable oil, is sealed.
Preferably, the mass ratio of pears, Rosa roxburghii Tratt and roxburgh rose leaf described in a steps is 3~9：8~15：2~5.
It is furthermore preferred that the mass ratio of pears, Rosa roxburghii Tratt and roxburgh rose leaf described in a steps is 3~5：8~12：4~5.
Preferably, glutinous rice, distiller's yeast yeast, wrinkled giant hyssop, perilla leaf, Folium eriobotryae, the mass ratio of mixing Rosa roxburghi Juice are described in step c
80~120：5~8：4~9：5~20：5~8：8~15.
Preferably, loach, the mass ratio of swamp eel are 2~5 described in Step d：4~9.
Preferably, fish flesh paste described in step e and the mixture, salt, ginger powder, green onion, the mass ratio of garlic that ferment are 45~50：
80~120：4~9：5~11：3~12：2~4.
The invention solves second technical problem be to provide the preparation method of above-mentioned Rosa roxburghii Tratt flavor alec a kind of, it is described
Method includes the following steps：A. fresh pears, Rosa roxburghii Tratt and roxburgh rose leaf is taken to squeeze the juice together after cleaning, takes filtrate, obtains mixing Rosa roxburghii Tratt
Juice；B. glutinous rice is cleaned after draining, is steamed 10~15 minutes with water vapour；C. the steamed glutinous rice of b step is cooled to 25~30 to take the photograph
Family name's degree adds in distiller's yeast yeast, wrinkled giant hyssop, perilla leaf, Folium eriobotryae, mixing Rosa roxburghi Juice and is uniformly mixed so as to obtain mixture, then mixture is put into
In porcelain container, capping is placed on shady and cool ventilation, spontaneous fermentation 2~4 days；D. fresh loach is slaughtered, swamp eel is taken the photograph 200~250
Family name's degree toasts 10~20 minutes, crushes, obtains fish flesh paste；E. the mixing that fish flesh paste Step d obtained is fermented with step c
Object, salt, ginger powder, green onion, garlic mixing are put into fermentation, spontaneous fermentation 3~6 days in jar；F. poured on the product after step e fermentation
The vegetable oil that one layer of temperature is 120~150 degrees Celsius, is sealed；The quality of pears, Rosa roxburghii Tratt and roxburgh rose leaf described in a steps
Than for 3~9：8~15：2~5；Glutinous rice, distiller's yeast yeast, wrinkled giant hyssop, perilla leaf, Folium eriobotryae, the matter for mixing Rosa roxburghi Juice described in step c
Amount is than being 80~120：5~8：4~9：5~20：5~8：8~15；Fish flesh paste described in step e and ferment mixture, salt,
Ginger powder, green onion, the mass ratio of garlic are 45~50：80~120：4~9：5~11：3~12：2~4.
Advantageous effect：Method using the present invention has the advantage that as follows：
1. a kind of Rosa roxburghii Tratt flavor alec light taste of the present invention, not adding Chinese prickly ash, capsicum etc. weight taste material with regard to energy
The fishy smell of fish, the delicate flavour of prominent fish can be removed.
2. a kind of Rosa roxburghii Tratt flavor alec of the present invention, unique flavor have the faint scent of Rosa roxburghii Tratt.
3. the present invention does not add preservative etc., natural health.
4. a kind of Rosa roxburghii Tratt flavor alec of the present invention is full of nutrition, cough-relieving is moistened, long-term consumption is conducive to health.
Specific embodiment
To solve above-mentioned first technical problem, a kind of preparation method of Rosa roxburghii Tratt flavor alec of the invention includes following step
Suddenly：A. fresh pears, Rosa roxburghii Tratt and roxburgh rose leaf is taken to squeeze the juice together after cleaning, takes filtrate, obtains mixing Rosa roxburghi Juice；B. glutinous rice is cleaned
After draining, steamed 10~15 minutes with water vapour；C. the steamed glutinous rice of b step is cooled to 25~30 degrees Celsius, adds in distiller's yeast ferment
Mother, wrinkled giant hyssop, perilla leaf, Folium eriobotryae, mixing Rosa roxburghi Juice are uniformly mixed so as to obtain mixture, then mixture are put into porcelain container, are capped,
It is placed on shady and cool ventilation, spontaneous fermentation 2~4 days；D. fresh loach is slaughtered, swamp eel toasts 10~20 points at 200~250 degrees Celsius
Clock crushes, obtains fish flesh paste；E. mixture, salt, ginger powder, green onion, the garlic fish flesh paste that Step d obtains fermented with step c mixes
It is even, it is put into fermentation, spontaneous fermentation 3~6 days in jar；F. one layer of temperature is poured as 120~150 on the product after step e fermentation
Degree Celsius vegetable oil, be sealed.
Preferably, the mass ratio of pears, Rosa roxburghii Tratt and roxburgh rose leaf described in a steps is 3~9：8~15：2~5.
It is furthermore preferred that the mass ratio of pears, Rosa roxburghii Tratt and roxburgh rose leaf described in a steps is 3~5：8~12：4~5.
Preferably, glutinous rice, distiller's yeast yeast, wrinkled giant hyssop, perilla leaf, Folium eriobotryae, the mass ratio of mixing Rosa roxburghi Juice are described in step c
80~120：5~8：4~9：5~20：5~8：8~15.
Preferably, loach, the mass ratio of swamp eel are 2~5 described in Step d：4~9.
Preferably, fish flesh paste described in step e and the mixture, salt, ginger powder, green onion, the mass ratio of garlic that ferment are 45~50：
80~120：4~9：5~11：3~12：2~4.
The invention solves second technical problem be to provide the preparation method of above-mentioned Rosa roxburghii Tratt flavor alec a kind of, it is described
Method includes the following steps：A. fresh pears, Rosa roxburghii Tratt and roxburgh rose leaf is taken to squeeze the juice together after cleaning, takes filtrate, obtains mixing Rosa roxburghii Tratt
Juice；B. glutinous rice is cleaned after draining, is steamed 10~15 minutes with water vapour；C. the steamed glutinous rice of b step is cooled to 25~30 to take the photograph
Family name's degree adds in distiller's yeast yeast, wrinkled giant hyssop, perilla leaf, Folium eriobotryae, mixing Rosa roxburghi Juice and is uniformly mixed so as to obtain mixture, then mixture is put into
In porcelain container, capping is placed on shady and cool ventilation, spontaneous fermentation 2~4 days；D. fresh loach is slaughtered, swamp eel is taken the photograph 200~250
Family name's degree toasts 10~20 minutes, crushes, obtains fish flesh paste；E. the mixing that fish flesh paste Step d obtained is fermented with step c
Object, salt, ginger powder, green onion, garlic mixing are put into fermentation, spontaneous fermentation 3~6 days in jar；F. poured on the product after step e fermentation
The vegetable oil that one layer of temperature is 120~150 degrees Celsius, is sealed；The quality of pears, Rosa roxburghii Tratt and roxburgh rose leaf described in a steps
Than for 3~9：8~15：2~5；Glutinous rice, distiller's yeast yeast, wrinkled giant hyssop, perilla leaf, Folium eriobotryae, the matter for mixing Rosa roxburghi Juice described in step c
Amount is than being 80~120：5~8：4~9：5~20：5~8：8~15；Fish flesh paste described in step e and ferment mixture, salt,
Ginger powder, green onion, the mass ratio of garlic are 45~50：80~120：4~9：5~11：3~12：2~4.
The specific embodiment of the present invention is further described with reference to embodiment, is not therefore limited the present invention
System is among the embodiment described scope.
Embodiment 1
Fresh pears 300g, Rosa roxburghii Tratt 800g and roxburgh rose leaf 200g is taken to squeeze the juice together after cleaning, takes filtrate, obtains mixing Rosa roxburghii Tratt
Juice；Glutinous rice 8Kg is cleaned after draining, steamed 10 minutes with water vapour；Steamed glutinous rice is cooled to 25 degrees Celsius, adds in distiller's yeast ferment
Female 500g, wrinkled giant hyssop 400g, perilla leaf 500g, Folium eriobotryae 500g, mixing Rosa roxburghi Juice 800g are uniformly mixed so as to obtain mixture, then by mixture
It is put into porcelain container, is capped, is placed on shady and cool ventilation, spontaneous fermentation 2 days；Slaughter fresh loach 2Kg, swamp eel 4Kg takes the photograph 200
Family name's degree toasts 15 minutes, crushes, obtains fish flesh paste；By obtained fish flesh paste 5Kg and the mixture 8Kg fermented, salt 400g, ginger
Powder 500g, green onion 300g, garlic 200g mixings are put into fermentation, spontaneous fermentation 4 days in jar；One layer of temperature is poured on product after fermentation
The vegetable oil for 125 degrees Celsius is spent, is sealed.
The alec being prepared can be used as the flavouring of cooking, can also individually eat, and have the faint scent of Rosa roxburghii Tratt, and taste is clear
It is light, it is full of nutrition, moisten cough-relieving.
Embodiment 2
Fresh pears 400g, Rosa roxburghii Tratt 900g and roxburgh rose leaf 300g is taken to squeeze the juice together after cleaning, takes filtrate, obtains mixing Rosa roxburghii Tratt
Juice；Glutinous rice 9Kg is cleaned after draining, steamed 15 minutes with water vapour；Steamed glutinous rice is cooled to 26 degrees Celsius, adds in distiller's yeast ferment
Female 500g, wrinkled giant hyssop 400g, perilla leaf 600g, Folium eriobotryae 600g, mixing Rosa roxburghi Juice 900g are uniformly mixed so as to obtain mixture, then by mixture
It is put into porcelain container, is capped, is placed on shady and cool ventilation, spontaneous fermentation 4 days；Slaughter fresh loach 3Kg, swamp eel 5Kg takes the photograph 250
Family name's degree toasts 20 minutes, crushes, obtains fish flesh paste；By obtained fish flesh paste 5Kg and ferment mixture 10Kg, salt 400g,
Ginger powder 500g, green onion 300g, garlic 200g mixings are put into fermentation, spontaneous fermentation 6 days in jar；One layer is poured on product after fermentation
Temperature is 150 degrees Celsius of vegetable oil, is sealed.
The alec being prepared can be used as the flavouring of cooking, can also individually eat, and have the faint scent of Rosa roxburghii Tratt, and taste is clear
It is light, it is full of nutrition, moisten cough-relieving.
Embodiment 3
Fresh pears 500g, Rosa roxburghii Tratt 800g and roxburgh rose leaf 200g is taken to squeeze the juice together after cleaning, takes filtrate, obtains mixing Rosa roxburghii Tratt
Juice；Glutinous rice 10Kg is cleaned after draining, steamed 15 minutes with water vapour；Steamed glutinous rice is cooled to 30 degrees Celsius, adds in distiller's yeast
Yeast 500g, wrinkled giant hyssop 400g, perilla leaf 600g, Folium eriobotryae 600g, mixing Rosa roxburghi Juice 900g are uniformly mixed so as to obtain mixture, then will mixing
Object is put into porcelain container, and capping is placed on shady and cool ventilation, spontaneous fermentation 3 days；Fresh loach 3Kg, swamp eel 5Kg are slaughtered 250
Degree Celsius baking 15 minutes, crush, obtain fish flesh paste；By obtained fish flesh paste 5.5Kg and the mixture 10Kg, the salt that ferment
500g, ginger powder 500g, green onion 300g, garlic 200g mixings are put into fermentation, spontaneous fermentation 5 days in jar；It is poured on product after fermentation
The vegetable oil that one layer of temperature is 130 degrees Celsius, is sealed.
The alec being prepared can be used as the flavouring of cooking, can also individually eat, and have the faint scent of Rosa roxburghii Tratt, and taste is clear
It is light, it is full of nutrition, moisten cough-relieving.
Embodiment 4
Fresh pears 400g, Rosa roxburghii Tratt 1000g and roxburgh rose leaf 400g is taken to squeeze the juice together after cleaning, takes filtrate, obtains mixing thorn
Pear juice；Glutinous rice 10Kg is cleaned after draining, steamed 15 minutes with water vapour；Steamed glutinous rice is cooled to 28 degrees Celsius, adds in wine
Bent yeast 600g, wrinkled giant hyssop 400g, perilla leaf 600g, Folium eriobotryae 600g, mixing Rosa roxburghi Juice 900g are uniformly mixed so as to obtain mixture, then will be mixed
It closes object to be put into porcelain container, is capped, is placed on shady and cool ventilation, spontaneous fermentation 3 days；Slaughter fresh loach 3Kg, swamp eel 5Kg exists
250 degrees Celsius are toasted 20 minutes, are crushed, are obtained fish flesh paste；By obtained fish flesh paste 5.5Kg and ferment mixture 10Kg,
Salt 500g, ginger powder 500g, green onion 300g, garlic 200g mixings are put into fermentation, spontaneous fermentation 6 days in jar；On product after fermentation
The vegetable oil that one layer of temperature is 150 degrees Celsius is poured, is sealed.
The alec being prepared can be used as the flavouring of cooking, can also individually eat, and have the faint scent of Rosa roxburghii Tratt, and taste is clear
It is light, it is full of nutrition, moisten cough-relieving.
Claims (9)
1. a kind of Rosa roxburghii Tratt flavor alec, which is characterized in that a kind of Rosa roxburghii Tratt flavor alec is prepared by the following method：A. take
Fresh pears, Rosa roxburghii Tratt and roxburgh rose leaf is squeezed the juice together after cleaning, and takes filtrate, obtains mixing Rosa roxburghi Juice；B. glutinous rice is cleaned after draining,
It is steamed 10~15 minutes with water vapour；C. the steamed glutinous rice of b step is cooled to 25~30 degrees Celsius, add in distiller's yeast yeast, wrinkled giant hyssop,
Perilla leaf, Folium eriobotryae, mixing Rosa roxburghi Juice are uniformly mixed so as to obtain mixture, then mixture are put into porcelain container, are capped, are placed on cool place
Ventilation, spontaneous fermentation 2~4 days；D. slaughter fresh loach, swamp eel 200~250 degrees Celsius toast 10~20 minutes, crush,
Obtain fish flesh paste；E. mixture that the fish flesh paste that Step d is obtained is fermented with step c, salt, ginger powder, green onion, garlic mixing, are put into
Fermentation, spontaneous fermentation 3~6 days in jar；F. it is 120~150 degrees Celsius that one layer of temperature is poured on the product after step e fermentation
Vegetable oil is sealed.
2. a kind of Rosa roxburghii Tratt flavor alec according to claim 1, which is characterized in that pears, Rosa roxburghii Tratt and roxburgh rose leaf described in a steps
Mass ratio be 3~9：8~15：2~5.
3. a kind of Rosa roxburghii Tratt flavor alec according to claim 2, which is characterized in that pears, Rosa roxburghii Tratt and roxburgh rose leaf described in a steps
Mass ratio be 3~5：8~12：4~5.
4. according to a kind of Rosa roxburghii Tratt flavor alec of claims 1 to 3 any one of them, which is characterized in that glutinous rice described in step c,
Distiller's yeast yeast, wrinkled giant hyssop, perilla leaf, Folium eriobotryae, the mass ratio of mixing Rosa roxburghi Juice are 80~120：5~8：4~9：5~20：5~8：
8~15.
5. according to a kind of Rosa roxburghii Tratt flavor alec of claims 1 to 3 any one of them, which is characterized in that loach described in Step d,
The mass ratio of swamp eel is 2~5：4~9.
A kind of 6. Rosa roxburghii Tratt flavor alec according to claim 4, which is characterized in that the quality of loach, swamp eel described in Step d
Than for 2~5：4~9.
7. according to a kind of Rosa roxburghii Tratt flavor alec of claims 1 to 3 any one of them, which is characterized in that fish flesh paste described in step e
With ferment mixture, salt, ginger powder, green onion, garlic mass ratio be 45~50：80~120：4~9：5~11：3~12：2~4.
8. a kind of Rosa roxburghii Tratt flavor alec according to claim 4, which is characterized in that fish flesh paste is with fermenting described in step e
Mixture, salt, ginger powder, green onion, garlic mass ratio be 45~50：80~120：4~9：5~11：3~12：2~4.
9. a kind of preparation method of Rosa roxburghii Tratt flavor alec as described in claim 1, which is characterized in that the described method includes as follows
Step：A. fresh pears, Rosa roxburghii Tratt and roxburgh rose leaf is taken to squeeze the juice together after cleaning, takes filtrate, obtains mixing Rosa roxburghi Juice；B. glutinous rice is washed
Only after draining, steamed 10~15 minutes with water vapour；C. the steamed glutinous rice of b step is cooled to 25~30 degrees Celsius, adds in distiller's yeast
Yeast, wrinkled giant hyssop, perilla leaf, Folium eriobotryae, mixing Rosa roxburghi Juice are uniformly mixed so as to obtain mixture, then mixture are put into porcelain container, add
Lid, is placed on shady and cool ventilation, spontaneous fermentation 2~4 days；D. slaughter fresh loach, swamp eel 200~250 degrees Celsius toast 10~
It 20 minutes, crushes, obtains fish flesh paste；E. mixture that the fish flesh paste that Step d is obtained is fermented with step c, salt, ginger powder, green onion,
Garlic mixing is put into fermentation, spontaneous fermentation 3~6 days in jar；F. poured on the product after step e fermentation one layer of temperature for 120~
150 degrees Celsius of vegetable oil, is sealed；The mass ratio of pears, Rosa roxburghii Tratt and roxburgh rose leaf described in a steps is 3~9：8~15：2
~5；Glutinous rice, distiller's yeast yeast, wrinkled giant hyssop, perilla leaf, Folium eriobotryae, the mass ratio of mixing Rosa roxburghi Juice are 80~120 described in step c：5~
8：4~9：5~20：5~8：8~15；Fish flesh paste described in step e and mixture, salt, ginger powder, green onion, the mass ratio of garlic fermented
For 45~50：80~120：4~9：5~11：3~12：2~4.
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| CN1976597A (en) * | 2004-06-11 | 2007-06-06 | 贝斯特阿梅尼帝株式会社 | Liquid seasoning and process for producing the same |
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| CN104489604A (en) * | 2014-12-30 | 2015-04-08 | 罗安桂 | Fish sauce acid |
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- 2017-11-30 CN CN201711236375.8A patent/CN108112961A/en not_active Withdrawn
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| CN1976597A (en) * | 2004-06-11 | 2007-06-06 | 贝斯特阿梅尼帝株式会社 | Liquid seasoning and process for producing the same |
| CN102266035A (en) * | 2010-06-03 | 2011-12-07 | 张晓丹 | Fishy seasoning, manufacturing method thereof and application thereof |
| CN104489604A (en) * | 2014-12-30 | 2015-04-08 | 罗安桂 | Fish sauce acid |
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| 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》 * |
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