CN109380706A - 一种鱼肉专用调味酱 - Google Patents
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Abstract
本发明主要涉及调味料加工技术领域,公开了一种鱼肉专用调味酱,由以下原料制成:柚子皮41~43、橘皮36~38、白砂糖12~14、香葱23~25、生姜23~25、花椒14~16、胡椒11~13、桂皮11~13、八角10~12、紫苏7~9、柠檬草6~8、乳酸菌1~2、安琪葡萄酒酵母1~2、食用油3~5、红薯淀粉4~6;本发明提供的鱼肉专用调味酱,口感细腻,香味浓郁,能够在烹饪过程中彻底去除鱼腥味,增加香味,烹饪过程简单,无需另外加入香辛料,避免烹饪鱼肉的繁琐过程。
Description
技术领域
本发明主要涉及调味料加工技术领域,尤其涉及一种鱼肉专用调味酱。
背景技术
鱼肉是大家喜欢的肉制品之一,肉质细嫩,营养丰富,低脂肪,高蛋白,含有丰富的矿质元素和维生素,深受人们的喜爱;但是鱼肉的腥味较重,在烹饪的过程中需要加入多种调味料(例如,生姜、生姜、料酒、醋、花椒、胡椒、八角等)以去除鱼肉中的腥味,过程繁琐,并且去鱼腥味效果不明显。
现有专利文件CN 108378273 A公开了一种鱼肉快速去腥调味汁的制备方法,将多种原料进行混合发酵,但是得到的调味汁只适用于鱼干的制备,并且需要在鱼清理内脏前先用稀释的调味汁进行浸泡,晾干的过程中需要再次加入,过程繁琐,调味汁的使用量大,并且对鱼腥味的去除并不彻底。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种鱼肉专用调味酱。
一种鱼肉专用调味酱,由以下重量份的原料制成:柚子皮41~43、橘皮36~38、白砂糖12~14、香葱23~25、生姜23~25、花椒14~16、胡椒11~13、桂皮11~13、八角10~12、紫苏7~9、柠檬草6~8、乳酸菌1~2、安琪葡萄酒酵母1~2、食用油3~5、红薯淀粉4~6。
所述的乳酸菌,经过活化,为德氏乳杆菌、双歧杆菌、保加利亚乳杆菌和干酪乳杆菌中的一种或几种的任意组合。
所述的食用油,为橄榄油、亚麻籽油和山茶籽油中的一种或几种的任意混合。
一种鱼肉专用调味酱的制备方法,包括以下步骤:
(1)将柚子皮和橘皮洗净,打浆,作为酱体的主要原料,香味浓郁,来源广泛,价格低廉,加入1/2白砂糖,混合均匀,接入乳酸菌,于27~29℃发酵3~4d,分解柚子皮和橘皮的组织结构,产生大量小分子的营养成分,抑制鱼肉中二十二碳六烯酸发生氧化,减少腥味的产生,得乳酸菌发酵料;
(2)将紫苏和柠檬草嫩叶洗净,粉碎后加入乳酸菌发酵料中,加入剩下的1/2白砂糖,搅拌均匀,接入安琪葡萄酒酵母,于32~34℃发酵4~5d,产生多种胞外代谢产物,抑制鱼肉中脱氨酶和脱羧酶的活性,减少“德尔塔”-氨基戊醛、“德尔塔”-氨基戊酸及和六氢吡啶的产生,明显淡化鱼肉腥味,得酵母菌发酵料;
(3)将香葱、生姜、花椒、胡椒、桂皮和八角洗净,粉碎至粒径为60~80目,加入酵母菌发酵料,搅拌均匀,于22~24℃继续发酵6~7d,充分浸出香葱、生姜、花椒、胡椒、桂皮和八角中的有效成分,对鱼肉中已经存在的腥味起到掩盖作用,彻底清除鱼肉中的腥味,得后发酵料;
(4)将红薯淀粉炒至生香,与食用油一起加入后发酵料中,置于均质机中进行均质,均质压力为27.7~28.3MPa,增加调味酱的香味,使调味酱的酱体稳定,避免出现沉淀和分层,得均质料;
(5)将均质料分装后于121℃高温蒸制10~15min,避免乳酸菌和安琪葡萄酒酵母继续进行发酵,使调味酱保持适宜的香味和口感,密封,检验,得鱼肉专用调味酱。
所述鱼肉专用调味酱的使用方法,将鱼肉清理干净后,向鱼肉中加入鱼肉专用调味酱4~10g,翻拌均匀,腌制10~15min,然后再进行烹饪,烹饪过程中无需加入香辛料。
本发明的优点是:本发明提供的鱼肉专用调味酱,口感细腻,香味浓郁,能够在烹饪过程中彻底去除鱼腥味,增加香味,烹饪过程简单,无需另外加入香辛料,避免烹饪鱼肉的繁琐过程;将柚子皮和橘皮混合后进行打浆,作为酱体的主要原料,香味浓郁,来源广泛,价格低廉,加入白砂糖和乳酸菌后进行发酵,分解柚子皮和橘皮的组织结构,产生大量小分子的营养成分,抑制鱼肉中二十二碳六烯酸发生氧化,减少腥味的产生;再加入粉碎的紫苏和柠檬草嫩叶,并接入安琪葡萄酒酵母进行高温发酵,产生多种胞外代谢产物,抑制鱼肉中脱氨酶和脱羧酶的活性,减少“德尔塔”-氨基戊醛、“德尔塔”-氨基戊酸及和六氢吡啶的产生,明显淡化鱼肉腥味;再加入粉碎的香葱、生姜、花椒、胡椒、桂皮和八角,进行低温长时发酵,充分浸出香葱、生姜、花椒、胡椒、桂皮和八角中的有效成分,对鱼肉中已经存在的腥味起到掩盖作用,彻底清除鱼肉中的腥味;再加入炒香的红薯淀粉和食用油,进行均质,增加调味酱的香味,使调味酱的酱体稳定,避免出现沉淀和分层;最后再进行高温杀菌,避免乳酸菌和安琪葡萄酒酵母继续进行发酵,使调味酱保持适宜的香味和口感,延长调味酱的货架期;使用时直接在鱼肉清理干净后加入调味酱进行短时腌制,调味酱食用量少,简单方便。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种鱼肉专用调味酱,由以下重量份的原料制成:柚子皮41、橘皮36、白砂糖12、香葱23、生姜23、花椒14、胡椒11、桂皮11、八角10、紫苏7、柠檬草6、乳酸菌1、安琪葡萄酒酵母1、食用油3、红薯淀粉4。
所述的乳酸菌,经过活化,为德氏乳杆菌、双歧杆菌、保加利亚乳杆菌和干酪乳杆菌中的一种或几种的任意组合。
所述的食用油,为橄榄油、亚麻籽油和山茶籽油中的一种或几种的任意混合。
一种鱼肉专用调味酱的制备方法,包括以下步骤:
(1)将柚子皮和橘皮洗净,打浆,作为酱体的主要原料,香味浓郁,来源广泛,价格低廉,加入1/2白砂糖,混合均匀,接入乳酸菌,于27℃发酵3d,分解柚子皮和橘皮的组织结构,产生大量小分子的营养成分,抑制鱼肉中二十二碳六烯酸发生氧化,减少腥味的产生,得乳酸菌发酵料;
(2)将紫苏和柠檬草嫩叶洗净,粉碎后加入乳酸菌发酵料中,加入剩下的1/2白砂糖,搅拌均匀,接入安琪葡萄酒酵母,于32℃发酵4d,产生多种胞外代谢产物,抑制鱼肉中脱氨酶和脱羧酶的活性,减少“德尔塔”-氨基戊醛、“德尔塔”-氨基戊酸及和六氢吡啶的产生,明显淡化鱼肉腥味,得酵母菌发酵料;
(3)将香葱、生姜、花椒、胡椒、桂皮和八角洗净,粉碎至粒径为60~80目,加入酵母菌发酵料,搅拌均匀,于22℃继续发酵6d,充分浸出香葱、生姜、花椒、胡椒、桂皮和八角中的有效成分,对鱼肉中已经存在的腥味起到掩盖作用,彻底清除鱼肉中的腥味,得后发酵料;
(4)将红薯淀粉炒至生香,与食用油一起加入后发酵料中,置于均质机中进行均质,均质压力为27.7MPa,增加调味酱的香味,使调味酱的酱体稳定,避免出现沉淀和分层,得均质料;
(5)将均质料分装后于121℃高温蒸制10min,避免乳酸菌和安琪葡萄酒酵母继续进行发酵,使调味酱保持适宜的香味和口感,密封,检验,得鱼肉专用调味酱。
所述鱼肉专用调味酱的使用方法,将鱼肉清理干净后,向鱼肉中加入鱼肉专用调味酱4~10g,翻拌均匀,腌制10~15min,然后再进行烹饪,烹饪过程中无需加入香辛料。
实施例2
一种鱼肉专用调味酱,由以下重量份的原料制成:柚子皮42、橘皮37、白砂糖13、香葱24、生姜24、花椒15、胡椒12、桂皮12、八角11、紫苏8、柠檬草7、乳酸菌1.5、安琪葡萄酒酵母1.5、食用油4、红薯淀粉5。
所述的乳酸菌,经过活化,为德氏乳杆菌、双歧杆菌、保加利亚乳杆菌和干酪乳杆菌中的一种或几种的任意组合。
所述的食用油,为橄榄油、亚麻籽油和山茶籽油中的一种或几种的任意混合。
一种鱼肉专用调味酱的制备方法,包括以下步骤:
(1)将柚子皮和橘皮洗净,打浆,作为酱体的主要原料,香味浓郁,来源广泛,价格低廉,加入1/2白砂糖,混合均匀,接入乳酸菌,于28℃发酵4d,分解柚子皮和橘皮的组织结构,产生大量小分子的营养成分,抑制鱼肉中二十二碳六烯酸发生氧化,减少腥味的产生,得乳酸菌发酵料;
(2)将紫苏和柠檬草嫩叶洗净,粉碎后加入乳酸菌发酵料中,加入剩下的1/2白砂糖,搅拌均匀,接入安琪葡萄酒酵母,于33℃发酵5d,产生多种胞外代谢产物,抑制鱼肉中脱氨酶和脱羧酶的活性,减少“德尔塔”-氨基戊醛、“德尔塔”-氨基戊酸及和六氢吡啶的产生,明显淡化鱼肉腥味,得酵母菌发酵料;
(3)将香葱、生姜、花椒、胡椒、桂皮和八角洗净,粉碎至粒径为60~80目,加入酵母菌发酵料,搅拌均匀,于23℃继续发酵6d,充分浸出香葱、生姜、花椒、胡椒、桂皮和八角中的有效成分,对鱼肉中已经存在的腥味起到掩盖作用,彻底清除鱼肉中的腥味,得后发酵料;
(4)将红薯淀粉炒至生香,与食用油一起加入后发酵料中,置于均质机中进行均质,均质压力为27.9MPa,增加调味酱的香味,使调味酱的酱体稳定,避免出现沉淀和分层,得均质料;
(5)将均质料分装后于121℃高温蒸制13min,避免乳酸菌和安琪葡萄酒酵母继续进行发酵,使调味酱保持适宜的香味和口感,密封,检验,得鱼肉专用调味酱。
所述鱼肉专用调味酱的使用方法,将鱼肉清理干净后,向鱼肉中加入鱼肉专用调味酱4~10g,翻拌均匀,腌制10~15min,然后再进行烹饪,烹饪过程中无需加入香辛料。
实施例3
一种鱼肉专用调味酱,由以下重量份的原料制成:柚子皮43、橘皮38、白砂糖14、香葱25、生姜25、花椒16、胡椒13、桂皮13、八角12、紫苏9、柠檬草8、乳酸菌2、安琪葡萄酒酵母2、食用油5、红薯淀粉6。
所述的乳酸菌,经过活化,为德氏乳杆菌、双歧杆菌、保加利亚乳杆菌和干酪乳杆菌中的一种或几种的任意组合。
所述的食用油,为橄榄油、亚麻籽油和山茶籽油中的一种或几种的任意混合。
一种鱼肉专用调味酱的制备方法,包括以下步骤:
(1)将柚子皮和橘皮洗净,打浆,作为酱体的主要原料,香味浓郁,来源广泛,价格低廉,加入1/2白砂糖,混合均匀,接入乳酸菌,于29℃发酵4d,分解柚子皮和橘皮的组织结构,产生大量小分子的营养成分,抑制鱼肉中二十二碳六烯酸发生氧化,减少腥味的产生,得乳酸菌发酵料;
(2)将紫苏和柠檬草嫩叶洗净,粉碎后加入乳酸菌发酵料中,加入剩下的1/2白砂糖,搅拌均匀,接入安琪葡萄酒酵母,于34℃发酵5d,产生多种胞外代谢产物,抑制鱼肉中脱氨酶和脱羧酶的活性,减少“德尔塔”-氨基戊醛、“德尔塔”-氨基戊酸及和六氢吡啶的产生,明显淡化鱼肉腥味,得酵母菌发酵料;
(3)将香葱、生姜、花椒、胡椒、桂皮和八角洗净,粉碎至粒径为80目,加入酵母菌发酵料,搅拌均匀,于24℃继续发酵7d,充分浸出香葱、生姜、花椒、胡椒、桂皮和八角中的有效成分,对鱼肉中已经存在的腥味起到掩盖作用,彻底清除鱼肉中的腥味,得后发酵料;
(4)将红薯淀粉炒至生香,与食用油一起加入后发酵料中,置于均质机中进行均质,均质压力为28.3MPa,增加调味酱的香味,使调味酱的酱体稳定,避免出现沉淀和分层,得均质料;
(5)将均质料分装后于121℃高温蒸制15min,避免乳酸菌和安琪葡萄酒酵母继续进行发酵,使调味酱保持适宜的香味和口感,密封,检验,得鱼肉专用调味酱。
所述鱼肉专用调味酱的使用方法,将鱼肉清理干净后,向鱼肉中加入鱼肉专用调味酱4~10g,翻拌均匀,腌制10~15min,然后再进行烹饪,烹饪过程中无需加入香辛料。
对比例1
去除柚子皮,其余制备和使用方法,同实施例1。
对比例2
去除橘皮,其余制备和使用方法,同实施例1。
对比例3
去除乳酸菌,其余制备和使用方法,同实施例1。
对比例4
去除安琪葡萄酒酵母,其余制备和使用方法,同实施例1。
对比例5
去除步骤(3),将原料在步骤(2)加入,其余制备和使用方法,同实施例1。
对比例6
去除步骤(4)中的两段均质,其余制备和使用方法,同实施例1。
对比例7
现有专利文件CN 108378273 A公开了一种鱼肉快速去腥调味汁的制备方法。
实施例和对比例调味料的调味效果:
选择新鲜的草鱼,大小为500~600g,将草鱼清理干净后切块,再分别加入实施例和对比例的调味料腌制15min,处理完成后对草鱼进行红烧,烹饪方法为:加入适量调和油,油加热之后,加入葱蒜和姜片,翻炒后放入腌制的鱼块,加入适量食盐,翻炒2~3min,加水没过鱼块,待鱼块熟透,加入少量香菜,即可出锅;选择50位专业人员,对实施例和对比例的调味料烹饪得到的鱼肉进行感官评定,记录各组鱼肉的风味和腥味,对于风味,喜欢用“+”表示,不喜欢用“—”表示,对于腥味,有腥味用“+”表示,无腥味用“—”表示,实施例和对比例调味料的调味效果见表1。
表1:实施例和对比例调味料的调味效果
从表1的结果表明,实施例的鱼肉专用调味酱,请50位专业人员对实施例和对比例的调味酱的调味功能进行感官评定,结果几乎全部人员都喜欢本申请的酱体风味,闻不到鱼肉中残留鱼腥味,说明本发明提供的鱼肉专用调味酱具有很好的调味功能,能够彻底去除鱼腥味。
Claims (5)
1.一种鱼肉专用调味酱,其特征在于,由以下重量份的原料制成:柚子皮41~43、橘皮36~38、白砂糖12~14、香葱23~25、生姜23~25、花椒14~16、胡椒11~13、桂皮11~13、八角10~12、紫苏7~9、柠檬草6~8、乳酸菌1~2、安琪葡萄酒酵母1~2、食用油3~5、红薯淀粉4~6。
2.根据权利要求1所述鱼肉专用调味酱,其特征在于,所述的乳酸菌,经过活化,为德氏乳杆菌、双歧杆菌、保加利亚乳杆菌和干酪乳杆菌中的一种或几种的任意组合。
3.根据权利要求1所述鱼肉专用调味酱,其特征在于,所述的食用油,为橄榄油、亚麻籽油和山茶籽油中的一种或几种的任意混合。
4.一种权利要求1所述鱼肉专用调味酱的制备方法,其特征在于,包括以下步骤:
(1)将柚子皮和橘皮洗净,打浆,加入1/2白砂糖,混合均匀,接入乳酸菌,于27~29℃发酵3~4d,得乳酸菌发酵料;
(2)将紫苏和柠檬草嫩叶洗净,粉碎后加入乳酸菌发酵料中,加入剩下的1/2白砂糖,搅拌均匀,接入安琪葡萄酒酵母,于32~34℃发酵4~5d,得酵母菌发酵料;
(3)将香葱、生姜、花椒、胡椒、桂皮和八角洗净,粉碎至粒径为60~80目,加入酵母菌发酵料,搅拌均匀,于22~24℃继续发酵6~7d,得后发酵料;
(4)将红薯淀粉炒至生香,与食用油一起加入后发酵料中,置于均质机中进行均质,均质压力为27.7~28.3MPa,得均质料;
(5)将均质料分装后于121℃高温蒸制10~15min,密封,检验,得鱼肉专用调味酱。
5.一种权利要求1~4任一项所述鱼肉专用调味酱的使用方法,其特征在于,将鱼肉清理干净后,向鱼肉中加入鱼肉专用调味酱4~10g,翻拌均匀,腌制10~15min,然后再进行烹饪,烹饪过程中无需加入香辛料。
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CN113080422A (zh) * | 2021-05-06 | 2021-07-09 | 中华全国供销合作总社南京野生植物综合利用研究所 | 一种复合精油调味汁在脱除鱼腥味方面的应用 |
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CN113080422A (zh) * | 2021-05-06 | 2021-07-09 | 中华全国供销合作总社南京野生植物综合利用研究所 | 一种复合精油调味汁在脱除鱼腥味方面的应用 |
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