CN109198595B - Method for making smelly mandarin fish flavor sauce bag - Google Patents
Method for making smelly mandarin fish flavor sauce bag Download PDFInfo
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- CN109198595B CN109198595B CN201811340319.3A CN201811340319A CN109198595B CN 109198595 B CN109198595 B CN 109198595B CN 201811340319 A CN201811340319 A CN 201811340319A CN 109198595 B CN109198595 B CN 109198595B
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- 241000404975 Synchiropus splendidus Species 0.000 title claims abstract description 56
- 235000015067 sauces Nutrition 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 17
- 235000019634 flavors Nutrition 0.000 title claims abstract description 17
- 235000014347 soups Nutrition 0.000 claims abstract description 38
- 238000009835 boiling Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims description 43
- 210000000988 bone and bone Anatomy 0.000 claims description 41
- 235000013372 meat Nutrition 0.000 claims description 34
- 235000015277 pork Nutrition 0.000 claims description 33
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 28
- 241000234314 Zingiber Species 0.000 claims description 28
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 28
- 235000008397 ginger Nutrition 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 235000013555 soy sauce Nutrition 0.000 claims description 23
- 239000003921 oil Substances 0.000 claims description 19
- 235000019198 oils Nutrition 0.000 claims description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 13
- 235000019991 rice wine Nutrition 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 240000002234 Allium sativum Species 0.000 claims description 10
- 241000287828 Gallus gallus Species 0.000 claims description 10
- 239000008157 edible vegetable oil Substances 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims 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 description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 abstract description 13
- 230000035943 smell Effects 0.000 description 11
- 235000019640 taste Nutrition 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241001539077 Hyperoglyphe perciformis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- 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
Abstract
The invention discloses a method for preparing a smelly mandarin fish flavor sauce packet, which comprises the following steps: selecting raw materials in the step (1); removing fishy smell; frying in step (3); step (4), decocting soup; step (5), sauce boiling: step (6), filling; and (7) storing. The smelly mandarin fish flavor sauce bag can be applied to daily smelly mandarin fish cooking, simplifies the cooking difficulty of smelly mandarin fish, provides convenience for daily cooking of people, and can effectively improve the delicious degree of the cooked smelly mandarin fish.
Description
Technical Field
The invention relates to a method for preparing a smelly mandarin fish flavor sauce bag.
Background
The smelly mandarin fish is also called smelly mandarin fish, barrel fresh fish and barrel fish, and the pickled fresh fish is one of the traditional famous huizhou vegetables, and the so-called pickled fresh in Anhuizhou region (one of Huangshan city in Jinan Anhui province) has the meaning of smelly in local.
The flavor mandarin fish smells smelly and tastes fragrant, the meat quality is fresh and tender, and the mandarin fish is mellow, smooth and tasty, and the original flavor of the mandarin fish is maintained. Is commonly named as smelly mandarin fish. The preparation method is unique, and the product has special flavor after being eaten.
At present, smelly mandarin fish has entered the diet of people. In daily life of people, smelly mandarin fishes are often bought and cooked by themselves, so that the smelly mandarin fishes after cooking are not delicious due to poor control of seasonings in the cooking process. And at present, no sauce bag for cooking smelly mandarin fish is available on the market, so people cannot directly purchase the sauce bag for cooking.
Disclosure of Invention
The invention aims to provide a method for preparing an smelly mandarin fish flavor sauce bag, which solves the problems that the smelly mandarin fish flavor sauce bag prepared by the method can be applied to daily smelly mandarin fish cooking, simplifies the cooking difficulty of smelly mandarin fish, provides convenience for daily cooking of people, and can effectively improve the delicacy of the cooked smelly mandarin fish.
The technical scheme adopted by the invention for solving the technical problems is as follows: a method for preparing a smelly mandarin fish flavor sauce bag comprises the following steps:
selecting raw materials in the step (1); selecting authentic Huizhou smelly mandarin fish and fresh high-quality pig bone meat, cutting the smelly mandarin fish into blocks, and then respectively cleaning the smelly mandarin fish blocks and the pig bone meat and draining;
removing fishy smell: selecting fresh ginger, fresh onion, fresh shallot and yellow rice wine, and then squeezing the ginger, onion and shallot into corresponding ginger juice, onion juice and shallot juice by a juicer; pouring the ginger juice, the onion juice and the yellow rice wine into water, and uniformly stirring to prepare fishy smell removing soup; finally, pouring the pork bone meat cleaned and drained in the step (1) into fishy smell removing soup to be soaked for 2-3 hours, fishing out the pork bone meat and draining after the pork bone meat spits bloody water completely;
frying: pouring the pork bone meat subjected to fishy smell removal in the step (2) into a hot oil pot for frying, fishing out the pork bone meat after the surface of the pork bone meat is golden, and draining oil to obtain fried pork bone meat;
step (4), soup boiling: pouring the fried pork bone and the smelly mandarin fish blocks cleaned and drained in the step (1) into a soup pot, pouring water, covering the pot cover, boiling, keeping the boiling state for 4-5 hours after boiling, decocting the fried pork bone and the smelly mandarin fish blocks into soup, cooling, taking out the soup in the soup pot, and filtering residues; in the boiling state, hot water is added once every one hour;
step (5), sauce boiling: after the pan is dried, adding edible vegetable oil, raising the oil temperature to 200-230 ℃ with strong fire, then adding fresh minced ginger, chopped garlic and chopped onion, quickly stir-frying for 30-60 s, then pouring the soup obtained after filtering the residues in the step (4), after the mixture is boiled with strong fire, turning to small fire, adding dark soy sauce, light soy sauce, chicken essence, monosodium glutamate and white granulated sugar, after the mixture is boiled for half an hour, stopping the fire and fishing out the residues, then, after the mixture is boiled with strong fire again, turning to small fire, then adding the raw powder and uniformly stirring, finally adding the spicy oil, turning off the fire, and naturally cooling to obtain the sauce;
step (6), filling: pouring the sauce obtained in the step (5) into a material barrel of an automatic filling machine, starting the machine for filling, and marking each bag with a clear production date;
and (7) storing: and (4) sterilizing the filled sauce bag, and putting the sauce bag into a refrigerator for storage after sterilization.
In order to improve the mouthfeel, the fishy smell removed ginger, onion, shallot, yellow rice wine and water in the step (2) are prepared from the following components in parts by weight: 10-12 parts of ginger, 5-6 parts of onion, 10-12 parts of shallot, 5-6 parts of yellow rice wine and 100-110 parts of water.
In order to improve the taste, the weight parts of the fried pork bone and meat, the smelly mandarin fish fillet and the water in the soup decocted in the step (4) are as follows: 5-6 parts of fried pork bone and meat, 3-4 parts of smelly mandarin fish fillet and 10-12 parts of water, wherein the weight part of the soup obtained after filtering the residues is 4-5 parts.
In order to improve the taste, the ginger powder, the chopped garlic, the chopped onion, the edible vegetable oil, the soup, the dark soy sauce, the light soy sauce, the chicken essence, the monosodium glutamate, the white granulated sugar, the light soy sauce and the hot and spicy oil in the step (5) are proportioned in parts by weight: 0.3-0.4 part of bruised ginger, 0.2-0.3 part of chopped garlic, 0.5-0.7 part of chopped onion, 0.3-0.4 part of edible vegetable oil, 4-5 parts of soup, 0.12-0.15 part of dark soy sauce, 0.08-0.1 part of light soy sauce, 0.02-0.03 part of chicken essence, 0.02-0.03 part of monosodium glutamate, 0.03-0.04 part of white granulated sugar, 0.5-0.6 part of starch and 0.3-0.4 part of spicy oil; the weight part of the obtained sauce is 2.8-3.2 parts.
In order to prolong the shelf life, the storage of the step (7) is carried out in a full-automatic sterilization device, the sterilization temperature is controlled at 120 ℃, and the time is controlled at 25-30 minutes.
The invention has the beneficial effects that: the sauce bag for cooking smelly mandarin fish provided by the invention simplifies the cooking difficulty of smelly mandarin fish, provides convenience for daily cooking of people, and can effectively improve the delicacy of the cooked smelly mandarin fish. Meanwhile, the fish cake is mainly prepared from pig bones and smelly mandarin fish, and has excellent taste and delicious degree. The pig bones are fishy and fried, and then are decocted with the smelly mandarin fish fillets to prepare the sauce, so that the taste of the sauce is further improved.
The present invention will be described in more detail below by way of examples.
Detailed Description
Embodiment 1, a method for preparing smelly mandarin fish flavor sauce bag, includes the following steps:
selecting raw materials in the step (1); selecting authentic Huizhou smelly mandarin fish and fresh high-quality pig bone meat, cutting the smelly mandarin fish into blocks, and then respectively cleaning the smelly mandarin fish blocks and the pig bone meat and draining;
removing fishy smell: selecting fresh ginger, fresh onion, fresh shallot and yellow rice wine, and then squeezing the ginger, onion and shallot into corresponding ginger juice, onion juice and shallot juice by a juicer; pouring the ginger juice, the onion juice and the yellow rice wine into water, and uniformly stirring to prepare fishy smell removing soup; finally, pouring the pork bone meat cleaned and drained in the step (1) into fishy smell removing soup to be soaked for 2-3 hours, fishing out the pork bone meat and draining after the pork bone meat spits bloody water completely;
frying: pouring the pork bone meat subjected to fishy smell removal in the step (2) into a hot oil pot for frying, fishing out the pork bone meat after the surface of the pork bone meat is golden, and draining oil to obtain fried pork bone meat;
step (4), soup boiling: pouring the fried pork bone and the smelly mandarin fish blocks cleaned and drained in the step (1) into a soup pot, pouring water, covering the pot cover, boiling, keeping the boiling state for 4-5 hours after boiling, decocting the fried pork bone and the smelly mandarin fish blocks into soup, cooling, taking out the soup in the soup pot, and filtering residues; in the boiling state, hot water is added once every one hour;
step (5), sauce boiling: after the pan is dried, adding edible vegetable oil, raising the oil temperature to 200-230 ℃ with strong fire, then adding fresh minced ginger, chopped garlic and chopped onion, quickly stir-frying for 30-60 s, then pouring the soup obtained after filtering the residues in the step (4), after the mixture is boiled with strong fire, turning to small fire, adding dark soy sauce, light soy sauce, chicken essence, monosodium glutamate and white granulated sugar, after the mixture is boiled for half an hour, stopping the fire and fishing out the residues, then, after the mixture is boiled with strong fire again, turning to small fire, then adding the raw powder and uniformly stirring, finally adding the spicy oil, turning off the fire, and naturally cooling to obtain the sauce;
step (6), filling: pouring the sauce obtained in the step (5) into a material barrel of an automatic filling machine, starting the machine for filling, and marking each bag with a clear production date;
and (7) storing: and (4) sterilizing the filled sauce bag, and putting the sauce bag into a refrigerator for storage after sterilization.
The fishy smell removing step (2) comprises the following steps of removing the ginger, the onion, the scallion, the yellow rice wine and the water in parts by weight: 10-12 parts of ginger, 5-6 parts of onion, 10-12 parts of shallot, 5-6 parts of yellow rice wine and 100-110 parts of water.
The weight parts of the fried pork bone and meat, the smelly mandarin fish fillet and the water in the soup decocted in the step (4) are as follows: 5-6 parts of fried pork bone and meat, 3-4 parts of smelly mandarin fish fillet and 10-12 parts of water, wherein the weight part of the soup obtained after filtering the residues is 4-5 parts.
And (5) decocting the minced ginger, the chopped garlic, the chopped onion, the edible vegetable oil, the soup, the dark soy sauce, the light soy sauce, the chicken essence, the monosodium glutamate, the white granulated sugar, the light soy sauce and the hot and spicy oil in the sauce in parts by weight: 0.3-0.4 part of bruised ginger, 0.2-0.3 part of chopped garlic, 0.5-0.7 part of chopped onion, 0.3-0.4 part of edible vegetable oil, 4-5 parts of soup, 0.12-0.15 part of dark soy sauce, 0.08-0.1 part of light soy sauce, 0.02-0.03 part of chicken essence, 0.02-0.03 part of monosodium glutamate, 0.03-0.04 part of white granulated sugar, 0.5-0.6 part of starch and 0.3-0.4 part of spicy oil; the weight part of the obtained sauce is 2.8-3.2 parts.
And (4) during the storage in the step (7), the storage is carried out in full-automatic sterilization equipment, the sterilization temperature is controlled to be 120 ℃, and the time is controlled to be 25-30 minutes.
Example 2, in the sauce boiled in the step (5) based on the example 1, if the soup obtained in the step (4) is 4 to 5 jin, 3 two bruised gingers, 2 two broken garlic pieces, half jin of broken onion pieces, 3 two edible vegetable oils, 1.2 two dark soy sauce, 0.8 two light soy sauce, 0.2 two chicken essence, 0.2 two monosodium glutamate, 0.3 two white granulated sugar, half jin of raw powder and 3 two spicy oil.
The foregoing is merely an illustrative description of the invention. It is to be understood that the specific implementations of the invention are not limited in this respect. Various insubstantial improvements are made by adopting the method conception and the technical scheme of the invention; the present invention is not limited to the above embodiments, and can be modified in various ways.
Claims (5)
1. A method for preparing a smelly mandarin fish flavor sauce bag is characterized by comprising the following steps: the method comprises the following steps:
selecting raw materials in the step (1); selecting authentic Huizhou smelly mandarin fish and fresh high-quality pig bone meat, cutting the smelly mandarin fish into blocks, and then respectively cleaning the smelly mandarin fish blocks and the pig bone meat and draining;
removing fishy smell: selecting fresh ginger, fresh onion, fresh shallot and yellow rice wine, and then squeezing the ginger, onion and shallot into corresponding ginger juice, onion juice and shallot juice by a juicer; pouring the ginger juice, the onion juice and the yellow rice wine into water, and uniformly stirring to prepare fishy smell removing soup; finally, pouring the pork bone meat cleaned and drained in the step (1) into fishy smell removing soup to be soaked for 2-3 hours, fishing out the pork bone meat and draining after the pork bone meat spits bloody water completely;
frying: pouring the pork bone meat subjected to fishy smell removal in the step (2) into a hot oil pot for frying, fishing out the pork bone meat after the surface of the pork bone meat is golden, and draining oil to obtain fried pork bone meat;
step (4), soup boiling: pouring the fried pork bone and the smelly mandarin fish blocks cleaned and drained in the step (1) into a soup pot, pouring water, covering the pot cover, boiling, keeping the boiling state for 4-5 hours after boiling, decocting the fried pork bone and the smelly mandarin fish blocks into soup, cooling, taking out the soup in the soup pot, and filtering residues; in the boiling state, hot water is added once every one hour;
step (5), sauce boiling: after the pan is dried, adding edible vegetable oil, raising the oil temperature to 200-230 ℃ with strong fire, then adding fresh minced ginger, chopped garlic and chopped onion, quickly stir-frying for 30-60 s, then pouring the soup obtained after filtering the residues in the step (4), after the mixture is boiled with strong fire, turning to small fire, adding dark soy sauce, light soy sauce, chicken essence, monosodium glutamate and white granulated sugar, after the mixture is boiled for half an hour, stopping the fire and fishing out the residues, then, after the mixture is boiled with strong fire again, turning to small fire, then adding the raw powder and uniformly stirring, finally adding the spicy oil, turning off the fire, and naturally cooling to obtain the sauce;
step (6), filling: pouring the sauce obtained in the step (5) into a material barrel of an automatic filling machine, starting the machine for filling, and marking each bag with a clear production date;
and (7) storing: and (4) sterilizing the filled sauce bag, and putting the sauce bag into a refrigerator for storage after sterilization.
2. The method for making the smelly mandarin fish flavor sauce packet according to claim 1, wherein the method comprises the following steps: the fishy smell removing step (2) comprises the following steps of removing the ginger, the onion, the scallion, the yellow rice wine and the water in parts by weight: 10-12 parts of ginger, 5-6 parts of onion, 10-12 parts of shallot, 5-6 parts of yellow rice wine and 100-110 parts of water.
3. The method for making the smelly mandarin fish flavor sauce packet according to claim 1 or 2, wherein the method comprises the following steps: the weight parts of the fried pork bone and meat, the smelly mandarin fish fillet and the water in the soup decocted in the step (4) are as follows: 5-6 parts of fried pork bone and meat, 3-4 parts of smelly mandarin fish fillet and 10-12 parts of water, wherein the weight part of the soup obtained after filtering the residues is 4-5 parts.
4. The method for preparing smelly mandarin fish flavor sauce packet according to claim 3, wherein the method comprises the following steps: and (5) decocting the minced ginger, the chopped garlic, the chopped onion, the edible vegetable oil, the soup, the dark soy sauce, the light soy sauce, the chicken essence, the monosodium glutamate, the white granulated sugar, the light soy sauce and the hot and spicy oil in the sauce in parts by weight: 0.3-0.4 part of bruised ginger, 0.2-0.3 part of chopped garlic, 0.5-0.7 part of chopped onion, 0.3-0.4 part of edible vegetable oil, 4-5 parts of soup, 0.12-0.15 part of dark soy sauce, 0.08-0.1 part of light soy sauce, 0.02-0.03 part of chicken essence, 0.02-0.03 part of monosodium glutamate, 0.03-0.04 part of white granulated sugar, 0.5-0.6 part of starch and 0.3-0.4 part of spicy oil; the weight part of the obtained sauce is 2.8-3.2 parts.
5. The method for making the smelly mandarin fish flavor sauce packet according to claim 4, wherein the method comprises the following steps: and (4) during the storage in the step (7), the storage is carried out in full-automatic sterilization equipment, the sterilization temperature is controlled to be 120 ℃, and the time is controlled to be 25-30 minutes.
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| CN201811340319.3A CN109198595B (en) | 2018-11-12 | 2018-11-12 | Method for making smelly mandarin fish flavor sauce bag |
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| CN201811340319.3A CN109198595B (en) | 2018-11-12 | 2018-11-12 | Method for making smelly mandarin fish flavor sauce bag |
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| CN109198595B true CN109198595B (en) | 2022-02-01 |
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| CN107156758A (en) * | 2017-05-17 | 2017-09-15 | 张维秀 | A kind of local flavor the Fish with Chinese Sauerkraut soup stock bag |
| CN107890076A (en) * | 2017-10-18 | 2018-04-10 | 泰州鼎煊食品有限公司 | A kind of fish meat paste and preparation method thereof |
| CN108125210A (en) * | 2017-12-26 | 2018-06-08 | 湖南三五二环保科技有限公司 | A kind of fresh water alec and its processing method |
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Denomination of invention: A Method for Making a Stinky Mandarin Fish Flavored Sauce Package Effective date of registration: 20231212 Granted publication date: 20220201 Pledgee: China Postal Savings Bank Co.,Ltd. Xiuning County Branch Pledgor: HUANGSHAN XIUNING COUNTY HUISAN AGRICULTURAL PRODUCTS PROCESSING Co.,Ltd. Registration number: Y2023980070908 |
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