CN108713729A - A kind of spicy grilled fish composite seasoning sauce - Google Patents
A kind of spicy grilled fish composite seasoning sauce Download PDFInfo
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- CN108713729A CN108713729A CN201810298832.4A CN201810298832A CN108713729A CN 108713729 A CN108713729 A CN 108713729A CN 201810298832 A CN201810298832 A CN 201810298832A CN 108713729 A CN108713729 A CN 108713729A
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- powder
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- grilled fish
- spicy
- seasoning
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 56
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 56
- 235000015067 sauces Nutrition 0.000 title claims abstract description 29
- 239000002131 composite material Substances 0.000 title claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 71
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 19
- 235000008397 ginger Nutrition 0.000 claims abstract description 19
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019713 millet Nutrition 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 11
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 11
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 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 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 9
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 9
- 239000003549 soybean oil Substances 0.000 claims abstract description 9
- 235000013409 condiments Nutrition 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract 4
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 4
- 239000000203 mixture Substances 0.000 claims description 18
- 241000234314 Zingiber Species 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 239000002994 raw material Substances 0.000 abstract description 11
- 238000012545 processing Methods 0.000 abstract description 6
- 244000273928 Zingiber officinale Species 0.000 abstract description 4
- 230000004044 response Effects 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 235000019688 fish Nutrition 0.000 description 52
- 241000234282 Allium Species 0.000 description 14
- 238000002360 preparation method Methods 0.000 description 14
- 150000001875 compounds Chemical class 0.000 description 12
- 235000013305 food Nutrition 0.000 description 11
- 241000510672 Cuminum Species 0.000 description 8
- 239000000463 material Substances 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 239000002253 acid Substances 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 238000009472 formulation Methods 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- 244000205754 Colocasia esculenta Species 0.000 description 3
- 235000006481 Colocasia esculenta Nutrition 0.000 description 3
- 241000266501 Ormosia ormondii Species 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 240000003889 Piper guineense Species 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 229910052785 arsenic Inorganic materials 0.000 description 3
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 3
- 244000052616 bacterial pathogen Species 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 3
- 239000000686 essence Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 150000002978 peroxides Chemical class 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 238000003307 slaughter Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 240000006509 Gynostemma pentaphyllum Species 0.000 description 1
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 206010070834 Sensitisation Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 210000004712 air sac Anatomy 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 241001233037 catfish Species 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000008313 sensitization Effects 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000012138 yeast extract 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
- 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
- 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
- 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)
Abstract
A kind of spicy grilled fish composite seasoning sauce, it is related to a kind of stationery, and in particular to a kind of writing implement.Specifically based on the traditional raw materials such as catsup, millet starch end, soybean oil, white granulated sugar and salt, it is aided with the auxiliary and condiments such as five-spice powder, cumin powder, onion powder, chilli powder, ginger powder, monosodium glutamate, potassium sorbate and preservative, is made by techniques such as frying, thermal response, complex flavors.All raw materials are cheap and easy to get, and processing cost is low, and product is easy to maintain, can be obviously improved spicy grilled fish flavor and its consistency, while reducing cost.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of compound seasoner, more particularly to it is a kind of spicy roasting
The formula and manufacture craft of fish tartar sauce reduce cost to promote grilled fish flavor and its consistency.
Background technology
Compound seasoner refers to the combination for being used to be added the food composition for being used for improving taste in other foods on a small quantity.One
A little compound seasoners also can be used as staple food or food main component in other cases.
Food processing industry and catering trade tend to Chain-orientation development, standardized production and drop expense synergy.Therefore, it standardizes compound
Seasoning development potentiality is huge.Modernization flavouring enterprise provides natural, convenient, standardized for catering industry and food service industry
The core of flavor solution is compound seasoner, accomplishes the standardization of compound seasoner and runs through industrial chain, could drive meal
Drink industry standardization.
Compound seasoner standardization relates generally to flavor standardization, food materials standardization and production standardization etc..Food materials standard
Change is the standardized premise and basis of compound seasoner, and production standardization is the standardized guarantee of compound seasoner, flavor standard
Change is the standardized key of compound seasoner.There are fresh, powdered beef, essence suitable for the rare delicacies of basic soup class to stew bone soup at present
Powder；Fast thick gravy, precious halogen suitable for sauce halogen class is bright；Precious bacterium suitable for chafing dish class converges and the compound tune such as the crab ovary sauce of fillings class
Taste substance, bright characteristic are very popular.
Complex flavor technology also receives the focus of attention of food service industry and catering industry.
Currently, the research in relation to grilled fish composite seasoning sauce is for example following：
Research in terms of grilled fish compound seasoner focuses primarily upon the formula and manufacture craft of seasoning.In 201110460250.X
In disclose a kind of seasoning and preparation method thereof for grilled fish, its advantage is that pass through be added yeast extract, the flesh of fish
Raw materials such as enzymolysis liquid, and Maillard reaction occurs with spice and promotes flavor effect, disadvantage be to increase seasoning cost and
Sensitization risk.A kind of novel abalone seasoning packet processing method is disclosed in 201710365675.X, its advantage is that with
Abalone leftover bits and pieces is raw material, by cleaning, stripping and slicing, seasoning, marinated, boiling and drying and vacuum packaging and etc. seasoning is made
Packet.Disadvantage is that the invention is not directed to the seasoning packet formula and preparation method that fresh fish is raw material, is also not directed to the seasoning of grilled fish
Formula and preparation method thereof.Disclosed in 201710247327.2 a kind of seasoning packet, fish flavor pack and fish cooking methods,
Its advantage is that providing seasoning packet, salted fish packet and siccative packet simultaneously, and include the tenderizations such as papain in salted fish packet
Working substance.Disadvantage is that the invention is not directed to the seasoning packet formula and preparation method that fresh fish is raw material, is also not directed to grilled fish
Season material formula and preparation method thereof.Similar also has a kind of processing side of seasoning hairtail disclosed in 201510162520.7
Seasoning of method, the small anchovies of the instant flavour disclosed in 201510238633.0 and preparation method thereof,
A kind of catfish duck neck seasoning disclosed in 201410399084.0 and preparation method thereof, disclosed in 201410581797.9
A kind of preparation method of air bladder seafood condiment.Disclosed in 201510188732.2 a kind of special seasoning powder material of grilled fish and its
Preparation method.Its advantage is that improving tune by the way that the raw materials such as green tea dry powder, lily, gynostemma pentaphylla, gingili leaf, American Ginseng are added
The functional character of taste powder packet.Disadvantage is to improve the cost of manufacture of product, while being not directed to application process high temperature for work(
The influence of energy property, is also not directed to seasoning sauce formulation of grilled fish and preparation method thereof.
In conclusion presently disclosed patent document concentrates on the formula and system of functional seasoning and instant seasoning material
In terms of Preparation Method, the patent document of rarely seen grilled fish composite seasoning sauce discloses.It is suitable for roasted fish raw material annual output and consumption city
Huge therefore safe, cheap, the standardized grilled fish composite seasoning sauce market potential in field is huge.
Based on the raw materials such as catsup, millet starch end, soybean oil, by techniques such as frying, thermal response, complex flavors,
Grilled fish composite seasoning sauce is prepared, grilled fish flavor and its consistency is promoted, while reducing cost, needs to be set according to food processing principle
Count out a set of new formula and manufacture craft.
Invention content
The present invention in view of the deficiencies of the prior art, provides a kind of spicy grilled fish composite seasoning sauce.
The object of the present invention is to provide a kind of spicy grilled fish composite seasoning sauces.Specifically with catsup, millet starch end,
Based on the traditional raw materials such as soybean oil, white granulated sugar and salt, it is aided with five-spice powder, cumin powder, onion powder, chilli powder, ginger powder, taste
The auxiliary and condiments such as essence, potassium sorbate and preservative are made by techniques such as frying, thermal response, complex flavors.All raw materials are cheap
It is easy to get, processing cost is low, and product is easy to maintain, can be obviously improved spicy grilled fish flavor and its consistency, while reducing cost.
A kind of spicy grilled fish composite seasoning sauce of the present invention is realized by following technical proposals and step：
A kind of spicy grilled fish composite seasoning sauce includes following components by weight part：
20~40 parts of catsup, 1~4 part of five-spice powder, 1~4 part of cumin powder, 4~8 parts of white granulated sugar, 1~4 part of salt, onion powder
0.1~1.0 part, 0.1~1.0 part of ginger powder, 1~4 part of monosodium glutamate, 12~24 parts of millet starch end, 0.1~1.0 part of chilli powder, sorbic acid
0.05~0.25 part of potassium, 12~24 parts of water, 15~30 parts of soybean oil.
Preferably, include by weight part following components：25~30 parts of catsup, 1.5~2.5 parts of five-spice powder, cumin
1.2~2.0 parts of powder, 6~8 parts of white granulated sugar, 1.2~2.0 parts of salt, 0.4~0.8 part of onion powder, 0.15~0.50 part of ginger powder, taste
1.2~2.0 parts of essence, 15~20 parts of millet starch end, 0.3~0.7 part of chilli powder, 0.10~0.15 part of potassium sorbate, water 15~20
Part, 18~25 parts of soybean oil.
A kind of spicy grilled fish composite seasoning sauce in the present invention is realized by following steps：
Season oil making technology：Soybean is heated to 110 DEG C, and catsup, millet starch end frying 3min is added；
Seasoning mixture preparation process：By five-spice powder, cumin powder, ginger powder, salt, white granulated sugar, onion powder, ginger powder, monosodium glutamate, peppery
The condiment such as green pepper powder mix, and seasoning mixture is formed after blunging uniformly；
When flavored oils are cooled to 60 DEG C~70 DEG C, seasoning mixture is added, stirs, heating boils postcooling to 40
DEG C, potassium sorbate is added, stirs evenly, carries out packing according to 250g/bag after being cooled to 25 DEG C~30 DEG C, obtains spicy grilled fish
Composite seasoning sauce.
In spicy grilled fish composite seasoning sauce：120~170 g/kg of moisture, 40~50 g/kg of salt content, total acid
（In terms of lactic acid）14 ± 16 g/kg of content, acid value 1.0~2.0 mg KOH/g, 0.04~0.06 g of peroxide value/kg, lead contain
Measure≤3.0 mg/kg, the mg/kg of total arsenic content≤0.5, the cfu/g of total plate count≤30000, coliform≤3MPN/g, nothing
Other pathogenic bacteria detect.
The application method of spicy grilled fish in the present invention is：The fish of 1kg or so through slaughter clean after, be added appropriate salt, green onion,
Ginger, pepper powder, cooking wine pickle 3 min；Fish frying to golden yellow excessively is pulled out；Onion sheet, yellow bean sprout, dried bean curd, evil spirit are put in pot
The dispensings such as taro item are rebasing, igniting, add 500 grams of water, be put into the fish fry, place into spicy grilled fish material, with low baking temperature it is boiled it is tasty be
Edible.
Specific implementation mode
Embodiment 1：
A kind of spicy grilled fish composite seasoning sauce includes following components by weight part：
28 parts of catsup, 2.5 parts of five-spice powder, 1.8 parts of cumin powder, 7 parts of white granulated sugar, 1.8 parts of salt, 0.5 part of onion powder, ginger powder
0.4 part, 1.8 parts of monosodium glutamate, 17.5 parts of millet starch end, 0.6 part of chilli powder, 0.10 part of potassium sorbate, 18 parts of water, 20 parts of soybean oil.
A kind of spicy grilled fish composite seasoning sauce in the present invention is realized by following steps：
Season oil making technology：Soybean is heated to 110 DEG C, and catsup, millet starch end frying 3min is added；
Seasoning mixture preparation process：By five-spice powder, cumin powder, ginger powder, salt, white granulated sugar, onion powder, ginger powder, monosodium glutamate, peppery
The condiment such as green pepper powder mix, and seasoning mixture is formed after blunging uniformly；
When flavored oils are cooled to 60 DEG C~70 DEG C, seasoning mixture is added, stirs, heating boils postcooling to 40
DEG C, potassium sorbate is added, stirs evenly, carries out packing according to 250g/bag after being cooled to 25 DEG C~30 DEG C, obtains spicy grilled fish
Composite seasoning sauce.
In spicy grilled fish composite seasoning sauce：120~170 g/kg of moisture, 40~50 g/kg of salt content, total acid
（In terms of lactic acid）14 ± 16 g/kg of content, acid value 1.0~2.0 mg KOH/g, 0.04~0.06 g of peroxide value/kg, lead contain
Measure≤3.0 mg/kg, the mg/kg of total arsenic content≤0.5, the cfu/g of total plate count≤30000, coliform≤3MPN/g, nothing
Other pathogenic bacteria detect.
The application method of spicy grilled fish in the present invention is：The fish of 1kg or so through slaughter clean after, be added appropriate salt, green onion,
Ginger, pepper powder, cooking wine pickle 3 min；Fish frying to golden yellow excessively is pulled out；Onion sheet, yellow bean sprout, dried bean curd, evil spirit are put in pot
The dispensings such as taro item are rebasing, igniting, add 500 grams of water, be put into the fish fry, place into spicy grilled fish material, with low baking temperature it is boiled it is tasty be
Edible.
Embodiment 2：
26 parts of catsup, 2.5 parts of five-spice powder, 1.8 parts of cumin powder, 7 parts of white granulated sugar, 1.8 parts of salt, 0.5 part of onion powder, ginger powder
0.4 part, 1.8 parts of monosodium glutamate, 15.5 parts of millet starch end, 0.6 part of chilli powder, 0.10 part of potassium sorbate, 18 parts of water, 20 parts of soybean oil.
A kind of spicy grilled fish composite seasoning sauce in the present invention is realized by following steps：
Season oil making technology：Soybean is heated to 110 DEG C, and catsup, millet starch end frying 3min is added；
Seasoning mixture preparation process：By five-spice powder, cumin powder, ginger powder, salt, white granulated sugar, onion powder, ginger powder, monosodium glutamate, peppery
The condiment such as green pepper powder mix, and seasoning mixture is formed after blunging uniformly；
When flavored oils are cooled to 60 DEG C~70 DEG C, seasoning mixture is added, stirs, heating boils postcooling to 40
DEG C, potassium sorbate is added, stirs evenly, carries out packing according to 250g/bag after being cooled to 25 DEG C~30 DEG C, obtains spicy grilled fish
Composite seasoning sauce.
In spicy grilled fish composite seasoning sauce：120~170 g/kg of moisture, 40~50 g/kg of salt content, total acid
（In terms of lactic acid）14 ± 16 g/kg of content, acid value 1.0~2.0 mg KOH/g, 0.04~0.06 g of peroxide value/kg, lead contain
Measure≤3.0 mg/kg, the mg/kg of total arsenic content≤0.5, the cfu/g of total plate count≤30000, coliform≤3MPN/g, nothing
Other pathogenic bacteria detect.
The application method of spicy grilled fish in the present invention is：The fish of 1kg or so through slaughter clean after, be added appropriate salt, green onion,
Ginger, pepper powder, cooking wine pickle 3 min；Fish frying to golden yellow excessively is pulled out；Onion sheet, yellow bean sprout, dried bean curd, evil spirit are put in pot
The dispensings such as taro item are rebasing, igniting, add 500 grams of water, be put into the fish fry, place into spicy grilled fish material, with low baking temperature it is boiled it is tasty be
Edible.
For those skilled in the art, the technical solution recorded in foregoing embodiments can still be carried out
Modification or equivalent replacement of some of the technical features, all within the spirits and principles of the present invention, made by it is any
Modification, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (3)
1. a kind of spicy grilled fish composite seasoning sauce, it is characterised in that：It includes following components by weight part：Catsup 20~
40 parts, 1~4 part of five-spice powder, 1~4 part of cumin powder, 4~8 parts of white granulated sugar, 1~4 part of salt, 0.1~1.0 part of onion powder, ginger powder
0.1~1.0 part, 1~4 part of monosodium glutamate, 12~24 parts of millet starch end, 0.1~1.0 part of chilli powder, 0.05~0.25 part of potassium sorbate,
12~24 parts of water, 15~30 parts of soybean oil.
2. a kind of spicy grilled fish composite seasoning sauce according to claim 1, it is characterised in that：It includes by weight part
Following components：25~30 parts of catsup, 1.5~2.5 parts of five-spice powder, 1.2~2.0 parts of cumin powder, 6~8 parts of white granulated sugar, salt
1.2~2.0 parts, 0.4~0.8 part of onion powder, 0.15~0.50 part of ginger powder, 1.2~2.0 parts of monosodium glutamate, 15~20 parts of millet starch end,
0.3~0.7 part of chilli powder, 0.10~0.15 part of potassium sorbate, 15~20 parts of water, 18~25 parts of soybean oil.
3. a kind of spicy grilled fish composite seasoning sauce according to claim 1, it is characterised in that：It passes through following steps reality
It is existing：Season oil making technology：Soybean is heated to 110 DEG C, and catsup, millet starch end frying 3min is added；Seasoning mixture system
Standby technique：The condiment such as five-spice powder, cumin powder, ginger powder, salt, white granulated sugar, onion powder, ginger powder, monosodium glutamate, chilli powder are mixed, are used
Water is mixing uniformly to form seasoning mixture；When flavored oils are cooled to 60 DEG C~70 DEG C, seasoning mixture is added, fully stirs
Mix uniformly, heating boils postcooling to 40 DEG C, and potassium sorbate is added, stirs evenly, carried out after being cooled to 25 DEG C~30 DEG C according to
250g/bag packaging, obtains spicy grilled fish composite seasoning sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810298832.4A CN108713729A (en) | 2018-04-04 | 2018-04-04 | A kind of spicy grilled fish composite seasoning sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810298832.4A CN108713729A (en) | 2018-04-04 | 2018-04-04 | A kind of spicy grilled fish composite seasoning sauce |
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| Publication Number | Publication Date |
|---|---|
| CN108713729A true CN108713729A (en) | 2018-10-30 |
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|---|---|---|---|
| CN201810298832.4A Pending CN108713729A (en) | 2018-04-04 | 2018-04-04 | A kind of spicy grilled fish composite seasoning sauce |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109998077A (en) * | 2018-12-28 | 2019-07-12 | 鱼酷控股(香港)有限公司 | A kind of lichee mouth compound seasoner packet and preparation method thereof |
| CN113768128A (en) * | 2021-07-29 | 2021-12-10 | 江苏美鑫食品科技有限公司 | Garlic-flavor grilled fish sauce and preparation method thereof |
| CN113907277A (en) * | 2021-10-12 | 2022-01-11 | 江苏食品药品职业技术学院 | Production method of quantitative marinated spicy duck necks |
-
2018
- 2018-04-04 CN CN201810298832.4A patent/CN108713729A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109998077A (en) * | 2018-12-28 | 2019-07-12 | 鱼酷控股(香港)有限公司 | A kind of lichee mouth compound seasoner packet and preparation method thereof |
| CN113768128A (en) * | 2021-07-29 | 2021-12-10 | 江苏美鑫食品科技有限公司 | Garlic-flavor grilled fish sauce and preparation method thereof |
| CN113907277A (en) * | 2021-10-12 | 2022-01-11 | 江苏食品药品职业技术学院 | Production method of quantitative marinated spicy duck necks |
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