CN108142917A - A kind of processing method of fish head sauce - Google Patents
A kind of processing method of fish head sauce Download PDFInfo
- Publication number
- CN108142917A CN108142917A CN201810086876.0A CN201810086876A CN108142917A CN 108142917 A CN108142917 A CN 108142917A CN 201810086876 A CN201810086876 A CN 201810086876A CN 108142917 A CN108142917 A CN 108142917A
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- sauce
- fish head
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- spare
- processing method
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 47
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 32
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 22
- 235000019713 millet Nutrition 0.000 claims abstract description 22
- 241000234282 Allium Species 0.000 claims abstract description 19
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 19
- 239000003921 oil Substances 0.000 claims abstract description 19
- 235000019198 oils Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 239000003549 soybean oil Substances 0.000 claims abstract description 10
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 239000002304 perfume Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000012545 processing Methods 0.000 claims abstract description 6
- 230000029087 digestion Effects 0.000 claims abstract description 5
- 241000237502 Ostreidae Species 0.000 claims abstract description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 4
- 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 abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 235000020636 oyster Nutrition 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 4
- 230000008569 process Effects 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 210000003491 skin Anatomy 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 241000234314 Zingiber Species 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of processing method of fish head sauce, includes the following steps：Prepare onion, ginger, hot millet, garlic, fermented soya bean and pre-process spare：Dispensing weighs soybean oil, oyster sauce, white sugar, chicken powder, monosodium glutamate, Steamed fish soy sauce, chopped chilli, beans sauce, water according to list of ingredients；Processing is fired, frying pan heats addition soybean oil, treats that oil temperature heats and adds in the quick-fried perfume (or spice) of hot millet, take out spare, excess oil heat of reburning adds in that ginger, onion, garlic be broken, fermented soya bean stir-fry in pot, adds in water and burns to boiling, the big baked wheaten cake of the good hot millet of red chopped chilli, frying is added in after boiling, fire is closed and takes out；Cooling, sauce is cooled down；Packaging, is packed using digestion resistant bag；Fish head sauce sterilizes；Quick-frozen inventory.Using the Steamed Fish Head with Diced Hot Red Peppers sauce delicious and fragrant taste, spicy tasty and refreshing of present invention process production.
Description
Technical field
The present invention relates to cooking skill sauce manufacture fields, and in particular to a kind of processing method of fish head sauce.
Background technology
Steamed Fish Head with Diced Hot Red Peppers is traditional famous dish in Hunan cuisine, is integrated with " peppery " of " fresh " of fish head and chopped chilli.Burning is red
Chopped chilli, covers delicate fish head meat, and faint scent overflows.The fresh perfume (or spice) of fish head is retained within meat during steaming, chopped chilli
Taste is rightly penetrated into the flesh of fish again, and entrance delicacy is sparkling and crystal-clear, with one button-down pungent.
Invention content
A kind of processing method of fish head sauce proposed by the present invention replaces vinegar using by hot more stable citric acid,
The unstable technical barrier of tart flavour in taste sauce production process with sweet and sour flavor can effectively be solved.
To achieve the above object, present invention employs following technical schemes：
A kind of processing method of fish head sauce, includes the following steps：
Step 1：Prepare onion, ginger, hot millet, garlic, fermented soya bean and pre-process spare；
Step 2：Dispensing weighs soybean oil, oyster sauce, white sugar, chicken powder, monosodium glutamate, Steamed fish soy sauce, chopped chilli, beans according to list of ingredients
Sauce, water；
Step 3：Processing is fired, frying pan heats addition soybean oil, treats that oil temperature heats and adds in the quick-fried perfume (or spice) of hot millet, and taking-up is spare,
Excess oil heat of reburning adds in that ginger, onion, garlic be broken, fermented soya bean stir-fry in pot, adds in water and burns to boiling, and it is good to add in red chopped chilli, frying
The big baked wheaten cake of hot millet closes fire and takes out to after boiling；
Step 4：Cooling, sauce is cooled down；
Step 5：Packaging, is packed using digestion resistant bag；
Step 6：Sterilizing, fish head sauce sterilize；
Step 7：It is quick-frozen；
Step 8：Enter -18 DEG C of libraries to preserve.
Further, the step 1, which further includes, weighs onion, removes skim-coat dead skin, onion is cut into after being cleaned with clear water
It is broken；Ginger cleans draining after peeling, cuts into last shape；Hot millet drip does not have to except juice, and cutting growth section shape is spare；Semen Bulbus Allii is gone
It cleans, rubs spare after Pi Qugen；Fermented soya bean are spare after rubbing.
Further, the step 3 further includes frying pan and heats addition soybean oil, with hand-held temperature measurer thermometric, burns to oil temperature
Hot millet quick-fried perfume (or spice) is added at 180 DEG C, it is spare to fry to hot millet epidermis the taking-up that slightly wrinkles；When excess oil is burnt to 150 DEG C of oil temperature in pot
It adds in that ginger is broken, onion is broken, garlic is broken, fermented soya bean stir-fry, adds in water and burn to boiling, it is big to add the good hot millet of red chopped chilli, frying
Small fire simmers after burning to boiling closes fiery take out after five minutes.
Further, the step 5 is further included is packed using digestion resistant bag, ensures every part of oil juice sauce
It is even to bring into, it is sealed after filling.
Further, the step 6 sterilization steps include entering fish head sauce in pasteurisation line, and water temperature is set as 90 DEG C,
Sterilizing 40 minutes.
Further, the step 7 fast freezing step includes fish head sauce entering -48 DEG C of freezers quick-frozen 5 hours, until center temperature
Degree is down to less than -18 DEG C.
As shown from the above technical solution, the processing method of fish head sauce of the invention has the advantages that：
1. by the Steamed Fish Head with Diced Hot Red Peppers sauce delicious and fragrant taste, spicy tasty and refreshing of this technique productions.
2. stable quality, all dispensings are weighed using electronic scale in production process, and oil temperature is using surveying in production process
Warm instrument measures, and the product quality of each batch production is identical.
3. easy to use, the Steamed Fish Head with Diced Hot Red Peppers sauce after finished product processing thaws sauce when shops goes out and eats completely, adds and washes
It is steamed in net fish head.Go out and a little sesame oil is spooned when eating, intersperse chopped spring onion.Fish head delicious flavour after steaming, garlic
Fragrant chopped chilli taste is strong, easy to operate.
4. long shelf-life, the laggard scanning frequency of Steamed Fish Head with Diced Hot Red Peppers sauce sterilizing is frozen, and is entered -18 DEG C of freezers and is preserved, the shelf-life is up to 10~12
A month.
Specific embodiment
With reference to embodiment, the present invention will be further described：
The processing method of fish head sauce described in the present embodiment, including：
1. onion, the pretreatment of ginger, hot millet, garlic, fermented soya bean.Onion 60g is weighed, skim-coat dead skin is removed, uses clear water
It is broken that onion is cut into after cleaning；Ginger 120g cleans draining after peeling, cuts into last shape；Hot millet 900g, drip remove juice not
With it is spare to cut into 1cm long section shapes；Semen Bulbus Allii 600g is cleaned after removing root, is rubbed spare；Fermented soya bean 72g is spare after rubbing.
2. dispensing weighs soybean oil 1100g, oyster sauce 90g, white sugar 20g, chicken powder 26g, monosodium glutamate 50g, Steamed fish according to list of ingredients
Soy sauce 420g, chopped chilli 900g (dripping except juice does not have to), Puning beans sauce 260g, water 12000g.
3. firing processing, frying pan heats addition soybean oil, and with hand-held temperature measurer thermometric, it is that addition is small to burn to oil temperature 180 DEG C
It is spare to fry to hot millet epidermis the taking-up that slightly wrinkles for the peppery quick-fried perfume (or spice) of rice.Excess oil burns broken, foreign to ginger is added in during 150 DEG C of oil temperature in pot
Green onion is broken, garlic is broken, fermented soya bean stir-fry, and adds in water and burns to boiling, adds in the big baked wheaten cake of the good hot millet of red chopped chilli, frying small fire to after boiling
It simmers and closes fire taking-up after five minutes.
4. cooling, sauce is cooled down.
5. packaging, is packed, every part of 500g using digestion resistant bag, ensure that every part of oil juice sauce is uniformly brought into, fill
It is sealed after dress.
6. sterilizing, fish head sauce enter in pasteurisation line, water temperature is set as 90 DEG C, sterilizes 40 minutes.
7. it is quick-frozen, fish head sauce is entered into -48 DEG C of freezers quick-frozen 5 hours, until central temperature is down to less than -18 DEG C.
8. fish head sauce is preserved using -18 DEG C of libraries are entered after packed in cases.
The present embodiment is started with from the pre-treatments of the spices such as onion, ginger, garlic, capsicum, dispensing, and according to fish head, shops adds
Work technique and market taste characteristics of demand, development ＆ production go out unique flavor, quality safety Steamed Fish Head with Diced Hot Red Peppers jam products.Processed
The processing of Steamed Fish Head with Diced Hot Red Peppers pickled onion, ginger, capsicum etc. is considered in journey emphatically, is discharged completely, while simultaneous using the fragrance of spice
The color and luster collocation of fish head sauce red chopped chilli, hot millet is cared for, vegetable is made to look good, smell good and taste good.Going out to eat, it is simple to operate to use, can be effective
Shorten and the meal time, stable prod quality.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
It encloses and is defined, under the premise of design spirit of the present invention is not departed from, those of ordinary skill in the art are to the technical side of the present invention
The various modifications and improvement that case is made, should all fall within the scope of protection of the present invention.
Claims (6)
1. a kind of processing method of fish head sauce, it is characterised in that：Include the following steps：
Step 1：Prepare onion, ginger, hot millet, garlic, fermented soya bean and pre-process spare；
Step 2：Dispensing, according to list of ingredients weigh soybean oil, oyster sauce, white sugar, chicken powder, monosodium glutamate, Steamed fish soy sauce, chopped chilli, beans sauce,
Water；
Step 3：Processing is fired, frying pan heats addition soybean oil, treats that oil temperature heats and adds in the quick-fried perfume (or spice) of hot millet, taking-up is spare, in pot
Excess oil heat of reburning adds in that ginger, onion, garlic be broken, fermented soya bean stir-fry, and adds in water and burns to boiling, adds in the good millet of red chopped chilli, frying
Peppery big baked wheaten cake closes fire and takes out to after boiling；
Step 4：Cooling, sauce is cooled down；
Step 5：Packaging, is packed using digestion resistant bag；
Step 6：Sterilizing, fish head sauce sterilize；
Step 7：It is quick-frozen；
Step 8：Enter -18 DEG C of libraries to preserve.
2. the processing method of fish head sauce according to claim 1, it is characterised in that：The step 1, which further includes, weighs ocean
Green onion removes skim-coat dead skin, and it is broken to cut into onion after being cleaned with clear water；Ginger cleans draining after peeling, cuts into last shape；Hot millet
Drip does not have to except juice, and cutting growth section shape is spare；Semen Bulbus Allii is cleaned after removing root, is rubbed spare；Fermented soya bean are spare after rubbing.
3. the processing method of fish head sauce according to claim 2, it is characterised in that：The step 3 further includes frying pan burning
Heat adds in soybean oil, with hand-held temperature measurer thermometric, adds in the quick-fried perfume (or spice) of hot millet when burning to 180 DEG C of oil temperature, fries to hot millet epidermis and omit
Micro-creping takes out spare；Excess oil burns to being added in during 150 DEG C of oil temperature that ginger is broken, onion is broken, garlic is broken, fermented soya bean stir-fry in pot, adds in water
It burns to boiling, adds the big baked wheaten cake of the good hot millet of red chopped chilli, frying small fire to after boiling and simmer and close fire after five minutes and take out.
4. the processing method of fish head sauce according to claim 3, it is characterised in that：The step 5 is further included using resistance to
High-temperature retort bag is packed, and ensures that every part of oil juice sauce is uniformly brought into, is sealed after filling.
5. the processing method of fish head sauce according to claim 4, it is characterised in that：The step 6 sterilization steps include
Fish head sauce is entered in pasteurisation line, water temperature is set as 90 DEG C, sterilizes 40 minutes.
6. the processing method of fish head sauce according to claim 5, it is characterised in that：The step 7 fast freezing step includes
Fish head sauce is entered into -48 DEG C of freezers quick-frozen 5 hours, until central temperature is down to less than -18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810086876.0A CN108142917A (en) | 2018-01-30 | 2018-01-30 | A kind of processing method of fish head sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810086876.0A CN108142917A (en) | 2018-01-30 | 2018-01-30 | A kind of processing method of fish head sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108142917A true CN108142917A (en) | 2018-06-12 |
Family
ID=62459178
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810086876.0A Pending CN108142917A (en) | 2018-01-30 | 2018-01-30 | A kind of processing method of fish head sauce |
Country Status (1)
| Country | Link |
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| CN (1) | CN108142917A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113558221A (en) * | 2021-07-23 | 2021-10-29 | 福州蛮将食品有限责任公司 | Fish head sauce |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594477A (en) * | 2017-09-11 | 2018-01-19 | 安徽杠岗香食品科技有限公司 | A kind of processing method of Steamed Fish Head with Diced Hot Red Peppers sauce |
-
2018
- 2018-01-30 CN CN201810086876.0A patent/CN108142917A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594477A (en) * | 2017-09-11 | 2018-01-19 | 安徽杠岗香食品科技有限公司 | A kind of processing method of Steamed Fish Head with Diced Hot Red Peppers sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113558221A (en) * | 2021-07-23 | 2021-10-29 | 福州蛮将食品有限责任公司 | Fish head sauce |
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Application publication date: 20180612 |