CN109007737A - Fish-flavoured shredded pork condiment and preparation method thereof - Google Patents
Fish-flavoured shredded pork condiment and preparation method thereof Download PDFInfo
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- CN109007737A CN109007737A CN201810891892.7A CN201810891892A CN109007737A CN 109007737 A CN109007737 A CN 109007737A CN 201810891892 A CN201810891892 A CN 201810891892A CN 109007737 A CN109007737 A CN 109007737A
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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
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
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Abstract
The invention discloses a kind of fish-flavoured shredded pork condiment, by forming following weight percentage components: bubble green pepper sauce 30~34%, level-one rapeseed oil 19~23%, white granulated sugar 16~19%, edible salt 5~7%, garlic sauce 5~7%, making vinegar 5~6.5%, make soy sauce 3~4%, bubble ginger sauce 3~4%, lenticular monosodium glutamate 2~3.5%, yellow rice wine 1~2%, citric acid 0.3~0.6%, capsanthin solution 0.2~0.3%, 5'- the sapidity nucleotide disodium 0.07~0.09%, yeast extract 0.08~0.1%, potassium sorbate 0.015~0.02.The present invention also provides a kind of preparation methods of fish-flavoured shredded pork condiment.The selected 15 kinds of food materials raw materials of the present invention, rationally, color is ruddy, soft and smooth tender after culinary art, and salty sweet tea is vinegar-pepper to be had both for proportion, and rich taste with sweet and sour flavor, deep by consumer's favorable comment, preservative usage amount is extremely low.
Description
Technical field
The present invention relates to a kind of food seasonings, and in particular to a kind of fish-flavoured shredded pork condiment and preparation method thereof belongs to food
Processing technique field.
Background technique
Fish-flavoured shredded pork is one of characteristic tradition famous dish, is gained the name with taste with sweet and sour flavor seasoning, belongs to Sichuan cuisine.Fish-flavoured shredded pork sorting
Finely, sallow pool is ruddy, rich taste with sweet and sour flavor, and tasting, which has the characteristics that salty sweet tea is vinegar-pepper, has both, and shredded meat quality is soft and smooth tender.Under being
Food it is essential, liked by broad masses of the people.
With the continuous improvement of people's rhythm of life and living standard, people also have food, the food of high quality
It is more to require.The production of fish-flavoured shredded pork at present is largely to carry out according to personal experience, lacks unified standard, and is made
There are deviations for the fish-flavoured shredded pork mouthfeel of work.And existing fish-flavoured shredded pork condiment on the market, there are flavors thin, preservative additive amount
Big the problems such as waiting, the increasing material life needs of people have been not suitable with it.
Summary of the invention
It is an object of the invention to overcome the deficiencies of existing technologies, provide that a kind of color is ruddy, soft and smooth tender, and salty sweet tea is vinegar-pepper
Have both, rich taste with sweet and sour flavor, favorable anti-corrosion effect and few fish-flavoured shredded pork condiment of preservative additive amount and preparation method thereof.
The present invention is implemented as follows:
A kind of fish-flavoured shredded pork condiment, it is characterised in that by forming following weight percentage components:
Pickling pepper 30~34%, level-one rapeseed oil 19~23%, white granulated sugar 16~19%, edible salt 5~7%, garlic 5~
7%, making vinegar 5~6.5%, make soy sauce 3~4%, bubble ginger 3~4%, lenticular monosodium glutamate 2~3.5%, yellow rice wine 1~2%,
Citric acid 0.3~0.6%, capsanthin solution 0.2~0.3%, 5'- the sapidity nucleotide disodium 0.07~0.09%, extraction from yeast
Object 0.08~0.1%, potassium sorbate 0.015~0.02.
Wherein, capsanthin solution is weight ratio capsanthin: level-one rapeseed oil=1:20 ratio is prepared.
Fish-flavoured shredded pork condiment provided by the invention is with pickling pepper, and edible rapeseed oil makes soy sauce, making vinegar, garlic,
Ginger is steeped, edible salt, monosodium glutamate (crystal), (common) white granulated sugar is major ingredient, adds yellow rice wine, capsanthin solution, 5'- flavour nucleotide two
Sodium, yeast extract, citric acid, potassium sorbate etc. are auxiliary material, according to above-mentioned proportion and certain technique, carry out industrialization rule
Mould production.
In the present invention, in order to guarantee the food safety and quality of fish-flavoured shredded pork condiment, selected Sichuan pickling pepper, bubble ginger etc.
Supplementary material is the supplementary material of Sichuan characteristic.And to ensure there is raw material supply steady in a long-term, it is further ensured that raw material supply
Quality, can be set special raw material supply base, special messenger arranged to be managed, to its planting environment, seed selection, kind
Plant process, supplementary material harvesting, post-production have carried out whole guidance and supervision, have referred to according to the requirement of good agriculture job specification
Peasant household is led to be planted.Raw material supplier must carry out plant development in strict accordance with pollution-free food production processing request.
The present invention effectively overcomes that domestic existing fish-flavoured shredded pork condiment product special flavour is thin, flavor cannot persistently be kept, greatly
Amount uses flavors and fragrances, is not able to maintain fish-flavoured shredded pork script flavor, food safety cannot be protected.This fish-flavoured shredded pork condiment
Using the SAS statistical software by internal authority, formulation optimization is carried out.Fish-flavoured shredded pork color after culinary art is ruddy, soft and smooth tender,
Salty sweet tea is vinegar-pepper to be had both, rich taste with sweet and sour flavor.
The food additives that fish-flavoured shredded pork condiment of the invention uses are that GB2760 regulation uses type, and additive amount
The far smaller than peak demand of national standard.
Progress constituent analysis is sampled by market survey and to whole market, learns that fish-flavoured shredded pork condiment of the invention is being matched
The other similar products of Fang Shangyu have following different and advantage:
Selected squeezing level-one rapeseed oil: in order to reach good flavor and taste, the present invention in rapeseed oil raw material using upper,
Extremely rigorous, the especially selected level-one rapeseed oil produced through squeezing process is bright with oil colours Huang, distributes nature fragrant, mouth
The features such as having felt can make condiment color more ruddy, can make to cook the glow of vegetable color, improve a poor appetite.
Preservative usage amount is extremely low: having used a large amount of pickling peppers in the product ingredient, moisture content is higher, without using anti-
Rotten agent is unable to reach the needs of value preserving, but from the angle of health and safety, and for the present invention in component design, use is with high salt, high sugar
The mode anti-corrosion combined with low ph value, preservative usage amount is very low, only 20% or so of national standard limitation.
5'- the sapidity nucleotide disodium in the present invention plays a part of to increase delicate flavour, and yeast extract can effectively increase
Fresh savoury, potassium sorbate is as preservative.
As another object of the present invention, the present invention also provides a kind of preparation methods of fish-flavoured shredded pork condiment, specifically
Include the following steps:
Step 1: pretreatment of raw material
Raw material is pre-processed, specifically includes that pickling pepper, bubble ginger and garlic are passed through ￠ 4mm sieve respectively to be crushed, and is obtained
Bubble green pepper sauce, bubble ginger sauce and garlic sauce.Pickling pepper, bubble ginger and garlic are required to drain away the water before being processed into sauce.
Step 2: metering and ingredient
According to formula rate above-mentioned, the raw material of corresponding weight is weighed；
Step 3: frying
Level-one rapeseed oil is added into Automatic frying pan, high fire becomes clear as oil temperature increases oil colours, at 200 ± 5 DEG C, protects
High fire is held, bubble green pepper sauce, the stirring frequency frying 5-7min with 45RPM is added, until bubble green pepper sauce gives off a strong fragrance without conglomeration, oil colours is red
It is bright, it is in boiling-like；At 100 ± 5 DEG C, high fire is kept, bubble ginger sauce is added, with the stirring frequency frying 2-3min of 45RPM, stirring
Uniformly, no conglomeration, fragrance overflow, and are in boiling-like；At 90 ± 5 DEG C, high fire is kept, garlic sauce is added, with the stirring frequency of 45RPM
Frying 4-5min, stirs evenly, no conglomeration, and fragrance overflows；Small fire is added making vinegar and makes soy sauce at 80 ± 5 DEG C,
With the stirring frequency frying 3min of 45RPM, stir evenly；Edible salt, lenticular monosodium glutamate and white is added at 80 ± 5 DEG C in Guan Huo
Granulated sugar is stirred evenly, no conglomeration with the stirring frequency frying 2min of 25RPM；At 75 ± 5 DEG C, citric acid, capsanthin is added
Solution, 5'- the sapidity nucleotide disodium, yellow rice wine, yeast extract, potassium sorbate are stirred with the stirring frequency frying 1min of 45RPM
It mixes uniformly；
As optional subsequent step of the invention, the preparation method of fish-flavoured shredded pork condiment of the invention further includes walking as follows
It is rapid:
Step 4: metering and packaging
According to measurement criteria and requirement, fish-flavoured shredded pork condiment is measured and packed by constant weight.Obtain meat with sweet and sour flavor
Silk flavor pack.
Step 5: outer bag and outer case packing
The packaging that fish-flavoured shredded pork flavor pack is carried out to outer bag and outer container, coding, labelling, then enter in outer bag and outer container
Library.
The fish-flavoured shredded pork condiment that preparation method of the invention is prepared carries out the measurement of product composition and physical and chemical index,
It is specific as follows:
1. moisture
Fish-flavoured shredded pork condiment moisture is measured according to by method as defined in GB/T 5009.3.
2. salt content
Fish-flavoured shredded pork condiment salt content is detected by method as defined in GB 5009.44.
3. total arsenic (in terms of As)
The total arsenic of fish-flavoured shredded pork condiment is detected by method as defined in GB 5009.11.
4. lead (in terms of Pb)
Fish-flavoured shredded pork condiment lead is by the measurement of method as defined in GB5009.12.
5. acid value
Fish-flavoured shredded pork condiment acid value is by the measurement of method as defined in GB 5009.229
6. peroxide value
Fish-flavoured shredded pork condiment peroxide value is by the measurement of method as defined in GB 5009.227.
7. total acid
Fish-flavoured shredded pork condiment total acid is by the measurement of method as defined in GB/T 12456.
8. aflatoxin B1
Fish-flavoured shredded pork condiment aflatoxin B1 is by the measurement of method as defined in GB 5009.33.
9. amino-acid nitrogen
Fish-flavoured shredded pork condiment amino-acid nitrogen is by the measurement of method as defined in GB 5009.235.
1 fish-flavoured shredded pork condiment index of table is determining and detection data counts
| Project | Index | Sample batch | Range of results |
| Moisture/(g/100g) | ≤75 | 100 | 29.0~39.0 |
| Edible salt (in terms of NaCl)/(g/100g) | ≤45 | 100 | 10.0~15.0 |
| Acid value/(mg/g) | ≤5.0 | 100 | 1.2~2.5 |
| Peroxide value/(g/100g) | ≤0.1 | 100 | 0.02~0.05 |
| Total acid/(g/100g) | ≤3.0 | 100 | 1.5~2.0 |
| Amino-acid nitrogen (in terms of nitrogen)/(g/100g) | ≥0.1 | 100 | 0.4~0.55 |
| Total arsenic (in terms of As)/(mg/g) | ≤0.5 | 100 | 0~0.025 |
| Lead (in terms of Pb)/(mg/g) | ≤0.95 | 100 | 0~0.025 |
| Aflatoxin B1/(μ g/kg) | ≤5.0 | 100 | It is not detected |
The selected 15 kinds of food materials raw materials of the present invention, prepare fish-flavoured shredded pork condiment by rational proportion, the meat with sweet and sour flavor after culinary art
Silk color is ruddy, soft and smooth tender, and salty sweet tea is vinegar-pepper to be had both, rich taste with sweet and sour flavor, deep by consumer's favorable comment.
The present invention uses with high salt, high sugar to be combined with low pH value to reach anti-corrosion effect, is guaranteeing shelf life flavor
In the case where stay in grade, preservative usage amount is extremely low.
Detailed description of the invention
Fig. 1 is fish-flavoured shredded pork condiment preparation method flow diagram of the present invention；
Fig. 2 is that the fish-flavoured shredded pork condiment of one embodiment of the invention cooks fish-flavoured shredded pork flavor comparison diagram.
Specific embodiment
The present invention is described further With reference to embodiment.
Embodiment 1
Present embodiment discloses complete preparation methods.As shown in Fig. 1, a kind of preparation method of fish-flavoured shredded pork condiment,
Specifically comprise the following steps:
Step 1: pretreatment of raw material
Raw material is pre-processed, specifically includes that the pickling pepper that will be drained away the water, bubble ginger and garlic pass through ￠ 4mm sieve respectively
Net crushes, and obtains bubble green pepper sauce, bubble ginger sauce and garlic sauce.
Step 2: metering and ingredient
According to formula rate above-mentioned, the raw material of corresponding weight is weighed；
Step 3: tanning
Level-one rapeseed oil is added into Automatic frying pan, high fire becomes clear as oil temperature increases oil colours, at 200 ± 5 DEG C, protects
High fire is held, bubble green pepper sauce, the stirring frequency frying 5-7min with 45RPM is added, until bubble green pepper sauce gives off a strong fragrance without conglomeration, oil colours is red
It is bright, it is in boiling-like；At 100 ± 5 DEG C, high fire is kept, bubble ginger sauce is added, with the stirring frequency frying 2-3min of 45RPM, stirring
Uniformly, no conglomeration, fragrance overflow, and are in boiling-like；At 90 ± 5 DEG C, high fire is kept, garlic sauce is added, with the stirring frequency of 45RPM
Frying 4-5min, stirs evenly, no conglomeration, and fragrance overflows；Small fire is added making vinegar and makes soy sauce at 80 ± 5 DEG C,
With the stirring frequency frying 3min of 45RPM, stir evenly；Edible salt, lenticular monosodium glutamate and white is added at 80 ± 5 DEG C in Guan Huo
Granulated sugar is stirred evenly, no conglomeration with the stirring frequency frying 2min of 25RPM；At 75 ± 5 DEG C, citric acid, capsanthin is added
Solution, 5'- the sapidity nucleotide disodium, yellow rice wine, yeast extract, potassium sorbate are stirred with the stirring frequency frying 1min of 45RPM
It mixes uniformly.
As a preferred embodiment, the preparation method of fish-flavoured shredded pork condiment of the invention, further includes following steps:
Step 4: metering and packaging
According to measurement criteria and requirement, fish-flavoured shredded pork condiment is measured and packed by constant weight.Obtain meat with sweet and sour flavor
Silk flavor pack.
Step 5: outer bag and outer case packing
The packaging that fish-flavoured shredded pork flavor pack is carried out to outer bag and outer container, coding, labelling, then enter in outer bag and outer container
Library.
Wherein, the core process index of step 3 is as follows:
Embodiment 2
A kind of preparation method of fish-flavoured shredded pork condiment, comprising:
Be added 19 parts by weight level-one rapeseed oils into TFSP-50 Automatic frying pan, refine oil it is bright when, during this, temperature
About 200 DEG C；The stir-frying of 34 parts by weight pickling pepper sauce is added uniformly, fries to giving off a strong fragrance, oil colours glow, during this, temperature is about
It is 100 DEG C, the time is about 6 minutes；To no conglomeration, in boiling-like when 4 parts by weight bubble ginger sauce be added fry to no conglomeration, fragrance overflows
Out, during this, temperature is about 100 DEG C, and the time is about 3 minutes；7 parts by weight garlic sauce are added to fry to uniformly without conglomeration, fragrance overflows
Out, during this, temperature is about 90 DEG C, and the time is about 5min；5 parts by weight making vinegars are added, 4 parts by weight make soy sauce, stir
It mixes uniformly, during this, temperature is about 80 DEG C, and the time is about 3min；Then 7 parts by weight edible salts, 3 parts by weight monosodium glutamates are added
(crystal), 19 parts by weight white granulated sugars (common) stir evenly, and no conglomeration, this process, temperature is about 80 DEG C, and the time is about 2min,
It is eventually adding 0.6 parts by weight of lemon acid, 0.2 parts by weight capsanthin solution, 0.08 parts by weight 5'- the sapidity nucleotide disodium, 1.0 weights
Part yellow rice wine is measured, 0.08 parts by weight yeast extract, 0.02 parts by weight potassium sorbate stirs evenly can be off the pot, filling to can be obtained
Fish-flavoured shredded pork condiment.
Embodiment 3
A kind of preparation method of fish-flavoured shredded pork condiment, comprising:
Be added 23 parts by weight level-one rapeseed oils into TFSP-50 Automatic frying pan, refine oil it is bright when, during this, temperature
About 200 DEG C；The stir-frying of 30 parts by weight pickling pepper sauce is added uniformly, fries to giving off a strong fragrance, oil colours glow, during this, temperature is about
It is 100 DEG C, the time is about 6 minutes；To no conglomeration, in boiling-like when 3 parts by weight bubble ginger sauce be added fry to no conglomeration, fragrance overflows
Out, during this, temperature is about 100 DEG C, and the time is about 3 minutes；5 parts by weight garlic sauce are added to fry to uniformly without conglomeration, fragrance overflows
Out, during this, temperature is about 90 DEG C, and the time is about 5min；4 parts by weight making vinegars are added, 4 parts by weight make soy sauce, stir
It mixes uniformly, during this, temperature is about 80 DEG C, and the time is about 3min；Then 5 parts by weight edible salts, 3.5 parts by weight monosodium glutamates are added
(crystal), 18 parts by weight white granulated sugars (common) stir evenly, and no conglomeration, this process, temperature is about 80 DEG C, and the time is about 2min,
It is eventually adding 0.5 parts by weight of lemon acid, 0.3 parts by weight capsanthin solution, 0.09 parts by weight 5'- the sapidity nucleotide disodium, 2.0 weights
Part yellow rice wine is measured, 0.1 parts by weight yeast extract, 0.015 parts by weight potassium sorbate stirs evenly can be off the pot, filling to can be obtained
Fish-flavoured shredded pork condiment.
Embodiment 4
A kind of preparation method of fish-flavoured shredded pork condiment, comprising:
Be added 21 parts by weight level-one rapeseed oils into TFSP-50 Automatic frying pan, refine oil it is bright when, during this, temperature
About 200 DEG C；The stir-frying of 32 parts by weight pickling pepper sauce is added uniformly, fries to giving off a strong fragrance, oil colours glow, during this, temperature is about
It is 100 DEG C, the time is about 6 minutes；To no conglomeration, in boiling-like when 3.5 parts by weight bubble ginger sauce be added fry to no conglomeration, fragrance overflows
Out, during this, temperature is about 100 DEG C, and the time is about 3 minutes；6 parts by weight garlic sauce are added to fry to uniformly without conglomeration, fragrance overflows
Out, during this, temperature is about 90 DEG C, and the time is about 5min；4.5 parts by weight making vinegars, 3.5 parts by weight equipment for making sauce are added
Oil stirs evenly, and during this, temperature is about 80 DEG C, and the time is about 3min；Then 6 parts by weight edible salts, 3 parts by weight are added
Monosodium glutamate (crystal), 17 parts by weight white granulated sugars (common) stir evenly, and no conglomeration, this process, temperature is about 80 DEG C, and the time is about
2min is eventually adding 0.5 parts by weight of lemon acid, 0.25 parts by weight capsanthin solution, 0.07 parts by weight 5'- flavour nucleotide two
Sodium, 1.5 parts by weight yellow rice wine, 0.09 parts by weight yeast extract, 0.018 parts by weight potassium sorbate stirs evenly can be off the pot, fills
Fish-flavoured shredded pork condiment can be obtained in dress.
The fish-flavoured shredded pork condiment for taking the embodiment of the present invention 2 to 4 to be prepared, in Shenyang, Zhengzhou, Shanghai, Taiyuan to development
Fish-flavoured shredded pork condiment carry out market survey assessment.500 masses are asked to cook using fish-flavoured shredded pork condiment according to eating method at random
Fish-flavoured shredded pork processed observes color, fragrance, tastes its pungent, whole flavor.It is peppery to taste its to its color, fragrance by the last masses
Four index of quality such as taste, whole flavor carry out taste assessment, and investigation evaluating result is shown in Fig. 2.
As shown in Figure 2, in 500 participation investigation masses, fish-flavoured shredded pork entirety flavor evaluating result is shown 500
Name is participated in the masses of investigation, is held opinion certainly to fish-flavoured shredded pork flavor, is liked rate and reach 92.4%, illustrate fish-flavoured shredded pork condiment
It launches, can be received and like by the majority of consumers.
Although reference be made herein to invention has been described for explanatory embodiment of the invention, and above-described embodiment is only this hair
Bright preferable embodiment, embodiment of the present invention are not limited by the above embodiments, it should be appreciated that those skilled in the art
Member can be designed that a lot of other modification and implementations, these modifications and implementations will fall in principle disclosed in the present application
Within scope and spirit.
Claims (4)
1. a kind of fish-flavoured shredded pork condiment, it is characterised in that by forming following weight percentage components:
Bubble green pepper sauce 30~34%, level-one rapeseed oil 19~23%, white granulated sugar 16~19%, edible salt 5~7%, garlic sauce 5~7%,
Making vinegar 5~6.5%, make soy sauce 3~4%, bubble ginger sauce 3~4%, lenticular monosodium glutamate 2~3.5%, yellow rice wine 1~2%, lemon
Lemon acid 0.3~0.6%, capsanthin solution 0.2~0.3%, 5'- the sapidity nucleotide disodium 0.07~0.09%, yeast extract
0.08~0.1%, potassium sorbate 0.015~0.02.
2. fish-flavoured shredded pork condiment according to claim 1, it is characterised in that:
The capsanthin solution is weight ratio capsanthin: level-one rapeseed oil=1:20 ratio is prepared.
3. the preparation method of fish-flavoured shredded pork condiment as claimed in claim 1 or 2, it is characterised in that include the following steps:
Step 1: pretreatment of raw material
Raw material is pre-processed, specifically includes that bubble green pepper sauce, bubble ginger sauce and garlic sauce are passed through ￠ 4mm sieve respectively to be crushed；
Step 2: metering and ingredient
According to formula rate above-mentioned, the raw material of corresponding weight is weighed；
Step 3: tanning
Level-one rapeseed oil is added into Automatic frying pan, high fire, oil colours is bright, and at 200 ± 5 DEG C, holding is big as oil temperature increases
Bubble green pepper sauce, the stirring frequency frying 5-7min with 45RPM is added in fire, until bubble green pepper sauce gives off a strong fragrance without conglomeration, oil colours glow is in
Boiling-like；At 100 ± 5 DEG C, high fire is kept, bubble ginger sauce is added and is stirred evenly with the stirring frequency frying 2-3min of 45RPM,
Without conglomeration, fragrance overflows, and is in boiling-like；At 90 ± 5 DEG C, high fire is kept, garlic sauce is added, with the stirring frequency frying of 45RPM
4-5min is stirred evenly, no conglomeration, and fragrance overflows；Small fire is added making vinegar and makes soy sauce at 80 ± 5 DEG C, with
The stirring frequency frying 3min of 45RPM, stirs evenly；Edible salt, lenticular monosodium glutamate and white sand is added at 80 ± 5 DEG C in Guan Huo
Sugar is stirred evenly, no conglomeration with the stirring frequency frying 2min of 25RPM；At 75 ± 5 DEG C, it is molten that citric acid, capsanthin is added
Liquid, 5'- the sapidity nucleotide disodium, yellow rice wine, yeast extract, potassium sorbate, with the stirring frequency frying 1min of 45RPM, stirring
Uniformly.
4. the preparation method of fish-flavoured shredded pork condiment according to claim 3, it is characterised in that further include following steps:
Step 4: metering and packaging
According to measurement criteria and requirement, fish-flavoured shredded pork condiment is measured and packed by constant weight, fish-flavoured shredded pork tune is obtained
Material packet；
Step 5: outer bag and outer case packing
The packaging that fish-flavoured shredded pork flavor pack is carried out to outer bag and outer container, coding, labelling, are then put in storage in outer bag and outer container.
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