CN109480264A - Matsutake coffee alec, preparation method and the canned pack using its preparation - Google Patents
Matsutake coffee alec, preparation method and the canned pack using its preparation Download PDFInfo
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- CN109480264A CN109480264A CN201811332828.1A CN201811332828A CN109480264A CN 109480264 A CN109480264 A CN 109480264A CN 201811332828 A CN201811332828 A CN 201811332828A CN 109480264 A CN109480264 A CN 109480264A
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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
- A23L27/60—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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
Abstract
The present invention relates to a kind of matsutake coffee alec and preparation method thereof and a kind of canned packs prepared using the matsutake coffee alec.Matsutake coffee alec thick taste of the invention not only has bacterium fragrance, also has flesh of fish fragrance；And matsutake, coffee are smoked into fish perfection collocation, compensate for the market vacancy.
Description
Technical field
The present invention relates to matsutake field of deep, and in particular to a kind of new matsutake sauce and preparation method thereof and uses it
The canned pack of preparation.
Background technique
Matsutake (Tricholoma matsutake (Ito et Imai) Sing.) also known as Trichotoma matsutake, pine mushroom, pine mushroom, chicken
Silk bacterium (Tibet), it is deep to be liked by domestic and international consumer as a kind of rare edible fungi.Recent domestic is to matsutake
Functional component and medical mechanism have carried out a large amount of research, and edible, nutrition and health care value increasingly obtains the affirmative of people
And concern, the application range of matsutake also further extensive.As the market demand increases, matsutake price goes up every year, and matsutake is fresh-keeping
Storage, deep processing are also liked the bees rising in swarms, matsutake dry product, salt soaking foodstuff, matsutake instant, can, mushroom soy sauce, vinegar etc. in China market
Product comes into being, and Fructificatio Tricholomatis Matsutakis extract is widely used among food and drink production.For matsutake sauce, existing market is on sale
Product category is abundant, in the majority with matsutake beef jam products, improves many to the added value of matsutake.Matsutake is not only as health care
Product, and the nutrition for promoting product in food, promote the delicate flavour of product.
Summary of the invention
The present invention is intended to provide a kind of matsutake coffee alec, preparation method and using the matsutake coffee alec prepare
Canned pack.According to the present invention, matsutake, coffee are smoked into fish perfection collocation, increases the deep processing mode of matsutake, improves pine
Fine and soft added value, and matsutake coffee alec of the invention, compared with the matsutake sauce products on sale of market, thick taste is fresh
Taste, bacterium taste are full.
According to an aspect of the present invention, a kind of matsutake coffee alec is provided, it includes:
(A) oily 35 parts by weight,
(B) matsutake 3-15 parts by weight, preferably 4-12 parts by weight,
(C) coffee fish 8-20 parts by weight, preferably 10-18 parts by weight,
(D) other additives 30-54 parts by weight, preferably 25-51 parts by weight,
Wherein, the parts by weight of component (B), (C) and (D) are based on the poidometer of component (A), and the parts by weight of each component
The sum of be 100 parts by weight,
Wherein, the coffee fish is using coffee bean or ground coffee bean powder at 150-220 DEG C, preferably 180-200 DEG C
Under fire-cure product made from fish 36-72 hours, preferably 40-55 hours, most preferably 45-48 hours.
According to another aspect of the present invention, a kind of method preparing above-mentioned matsutake coffee alec is provided, comprising:
1) coffee fish is prepared:
After fish is cleaned up, using coffee bean or ground coffee bean powder at 150-220 DEG C, preferably 180-200 DEG C
Fish, preferably fillet form 36-72 hours, preferably 40-55 hour, most preferably 45-48 hours are fire-cureed, is done until smoking fish to micro-,
Continue to fire-cure 10-20 minutes at the final temperature, the weight change of fish is maintained between 0g-10g；
2) frying:
I) oil is heated to 160 DEG C or more,
Ii matsutake) is added, roasts 4-10 minutes, preferably 5-7 minutes,
Iii the coffee fish prepared in step 1)) is added, roasts 10-25 minutes, preferably 15-20 minutes；And
Iv after) being cooled to 80 to 100 DEG C, other ingredients are added, fry to get required matsutake coffee alec is arrived,
The amount for each raw material being wherein added is above-mentioned for amount defined by product.
According to another aspect of the invention, a kind of canned pack is provided, is prepared by following processes: by above-mentioned matsutake coffee
Coffee alec is packed into sterilized tank and carries out filling, and the product for closeing the lid, sealing after exhaust, and will be sealed is put into high temperature and goes out
It sterilizes, cools down later to get required canned pack is arrived in bacterium pot.
According to the present invention, matsutake, coffee are smoked into fish perfection collocation and prepares matsutake coffee alec, which increase the depths of matsutake
Processing method improves the added value of matsutake, and matsutake coffee alec of the invention and market matsutake sauce products phase on sale
Compare, thick taste, delicate flavour, bacterium taste are full.The method that the present invention prepares matsutake coffee alec is easy to operate, easy to make.Separately
Outside, the matsutake coffee alec is made as canned pack, it can be easy to carry with long-term preservation.
Specific embodiment
In the present invention, unless otherwise stated, all operations carry out at room temperature and normal pressure.
In the present invention, unless otherwise stated, all parts are parts by weight, all percentages are weight percent
Than.
According to an aspect of the present invention, a kind of matsutake coffee alec is provided, it includes:
(A) oily 35 parts by weight,
(B) matsutake 3-15 parts by weight, preferably 4-12 parts by weight,
(C) coffee fish 8-20 parts by weight, preferably 10-18 parts by weight,
(D) other additives 30-54 parts by weight, preferably 25-51 parts by weight,
Wherein, the parts by weight of component (B), (C) and (D) are based on the poidometer of component (A), and the parts by weight of each component
The sum of be 100 parts by weight,
Wherein, the coffee fish is using coffee bean or ground coffee bean powder at 150-220 DEG C, preferably 180-200
Product made from fish 36-72 hours, preferably 40-55 hours, most preferably 45-48 hours is fire-cureed at DEG C.
According to a preferred embodiment, the oil of component (A) can be vegetable oil or animal oil, the example of the vegetable oil
For corn oil, soybean oil, peanut oil and sunflower oil；The example of the animal oil is animal fat.Preferably, the oil is plant
Object oil, preferably soybean oil.
According to a preferred embodiment, the matsutake of component (B) is commercially available any matsutake product.Preferably,
Matsutake used is fresh matsutake, if shape umbrella, bright and lustrous, cap is brown, and stem is white, there is fibrous fine hair squama
Piece, the delicate plumpness of bacterial context, is of close texture, and has strong special aroma.The dry and wet state of matsutake is to place 45- under the conditions of 60 DEG C
60 minutes weightless no more than 2%, and the amount of matsutake of the present invention is amount under this state；In the present invention, other mushrooms
The dry and wet state and amount of (such as edible wild bacterium and eat artificial bacterium) are also according to identical standard.
According to a preferred embodiment, the coffee fish of component (C) is to use coffee bean or ground coffee bean powder
The fish product fire-cureed.According to the present invention in a specific embodiment, after fish is cleaned up, it is cut to fillet, length
For 8-15cm, preferably 9-12cm, width 1-5cm, preferably 2-3cm, with a thickness of 0.1-0.6cm, preferably 0.2-
Gained fillet are linked into roasting plant by 0.5cm, and coffee bean or ground coffee bean powder are lighted, used in coffee
The amount of beans or coffee bean powder controls the baking chamber in the every 1L device therefor of 8-40g, the every 1L device therefor of preferably 10-30g
Chamber is toasted, fillet are fire-cureed at 150-220 DEG C, preferably 180-200 DEG C 36-72 hours, preferably 40-55 hours, most preferably 45-
48 hours, (amount herein meant that fish is placed to 45-60 minutes weightlessness under the conditions of 60 DEG C is no more than 2% state to fish amount used
Under amount) control is in the every g coffee bean of 10-50g or coffee bean powder, the every g coffee bean of preferably 15-35g or coffee bean powder, until will
Fillet are smoked to micro- and are done, i.e., continue to fire-cure 10-20 minutes at the final temperature, the weight change of fish is maintained between 0g-10g i.e.
It can.Roasting plant used is Fumigator, preferably sawdust Fumigator.Preferably, the fish is any edible fishery -ies product, excellent
Select fresh-water fishes, especially for example carp, crucian, silver carp, bighead, Tilapia mossambica, snakeheaded fish, grass carp, butterfish, mandarin fish, bream, Channel-catfish fish,
Perch, black carp, blunt snout bream and catfish, preferably Tilapia mossambica.
According to a preferred embodiment, other additives of component (D) include: edible wild bacterium, eat manually
Bacterium, flavoring agent, preservative and other condiments, wherein
The edible wild bacterium can be selected from collybia albuminosa (Collybia albuminosa), white green onion bacterium (Boletus
Albidus) and bolete (Boletus edulis), preferably bolete, dosage are 7-18 parts by weight, preferably 9-15 weight
Part is measured,
It is described to eat artificial bacterium and can be selected from oyster mushroom (Pleurotus ostreatus (Jacq.Ex Fr.) Qu é l. also known as side
Ear, Fungus Pleurotus ostreatus, elegant precious mushroom etc.), mushroom (Lentinus edodes (Berk.) sing. also known as dried mushroom, thin mushroom, thick mushroom, flower mushroom,
Mushroom, fragrant letter etc.) and Pleurotus eryngii (Pleurotus eryngii also known as pleurotus eryngii, eryngo mushroom), preferably Pleurotus eryngii, use
Amount is 8-20 parts by weight, preferably 9-15 parts by weight,
The flavoring agent includes: edible salt, and dosage is 3-10 parts by weight, preferably 5-9 parts by weight；Spice, at
Dividing includes spiceleaf, white pepper, wherein the poidometer based on matsutake coffee alec, the amount of spiceleaf is 1.5 weight %, the amount of white pepper
For 1.8 weight %, the dosage of the spice is 0.5-7 parts by weight, preferably 1-5 parts by weight；White granulated sugar, dosage 0.3-
1.2 parts by weight, preferably 0.5-1.0 parts by weight；And monosodium glutamate such as sodium glutamate, dosage are 3-7 parts by weight, preferably 4-6
Parts by weight,
The preservative can be disodium succinate or potassium sorbate, and dosage is 0.01-0.3 parts by weight, preferably 0.01-
0.1 parts by weight, and
Other described condiments include cooking wine, and preferably alcohol content is the yellow rice wine of 5-8%, and dosage is 1-5 parts by weight, excellent
It is selected as 2-3 parts by weight；Ginger, also known as ginger, dosage are 1-4 parts by weight, preferably 1.5-3 parts by weight；With garlic, preferably garlic,
Its dosage is 0.5-4 parts by weight, preferably 1-3 parts by weight,
The parts by weight are each based on the poidometer of component (A).
According to another aspect of the present invention, a kind of method preparing above-mentioned matsutake coffee alec is provided, comprising:
1) coffee fish is prepared:
After fish is cleaned up, using coffee bean or ground coffee bean powder at 150-220 DEG C, preferably 180-200 DEG C
Under fire-cure fish, preferably fillet form 36-72 hours, preferably 40-55 hour, most preferably 45-48 hours, until smoking fish to micro-
It is dry, i.e., continue to fire-cure 10-20 minutes at the final temperature, the weight change of fish is maintained between 0g-10g；
2) frying:
I) oil is heated to 160 DEG C or more,
Ii matsutake) is added, roasts 4-10 minutes, preferably 5-7 minutes,
Iii the coffee fish prepared in step 1)) is added, roasts 10-25 minutes, preferably 15-20 minutes；And
Iv after) being cooled to 80 to 100 DEG C, other ingredients are added, fry to get required matsutake coffee alec is arrived,
The amount for each raw material being wherein added is amount defined by above-mentioned matsutake coffee alec part.
In a preferred embodiment of the invention, wherein in step 1), after fish is cleaned up, fillet are cut to,
The length is 8-15cm, preferably 9-12cm, width 1-5cm, preferably 2-3cm, with a thickness of 0.1-0.6cm, preferably
Gained fillet are linked into roasting plant by 0.2-0.5cm, and coffee bean or ground coffee bean powder are lighted, used in
The amount of coffee bean or coffee bean powder controls the baking chamber in the every 1L device therefor of 8-40g, sets used in the every 1L of preferably 10-30g
Standby baking chamber fire-cures fillet 36-72 hours, preferably 40-55 hours at 150-220 DEG C, preferably 180-200 DEG C, is optimal
Select 45-48 hours, fish amount control used in the every g coffee bean of 10-50g or coffee bean powder, the every g coffee bean of preferably 15-35g or
Coffee bean powder is done until smoking fillet to micro-, i.e., continues to fire-cure 10-20 minutes at the final temperature, and the weight change of fish is kept
Between 0g-10g.Roasting plant used is Fumigator, preferably sawdust Fumigator.Preferably, the fish be it is any can
Edible fishery -ies product, preferably fresh-water fishes, especially for example carp, crucian, silver carp, bighead, Tilapia mossambica, snakeheaded fish, grass carp, butterfish,
Mandarin fish, bream, Channel-catfish fish, perch, black carp, blunt snout bream, catfish, preferably Tilapia mossambica.
In a preferred embodiment of the invention, wherein in step 2), oil is heated in step i) first
160 DEG C or more, preferably 200 DEG C or more.The oil is vegetable oil or animal oil, and the example of the vegetable oil is corn oil, soybean
Oil, peanut oil and sunflower oil；The example of the animal oil is animal fat.Preferably, the oil is vegetable oil, preferably greatly
Soya-bean oil.
In a preferred embodiment of the invention, wherein in step 2), after step i), other can be first added
Additive ginger (i.e. ginger) and garlic (preferably in the form of garlic granule), roast 3-5 minutes；Then, it is added and eats artificial bacterium Pleurotus eryngii,
It is the Pleurotus eryngii fourth form for being cut into 0.5cm*0.5cm*0.5cm-0.8cm*0.8cm*0.8cm size, is roasted 10-30 minutes,
It is preferred that 10-20 minutes, until Pleurotus eryngii surface turns yellow；Later, edible wild bacterium bolete is added, roasts 15-30 minutes, preferably
18-25 minutes, until bolete surface turns yellow；Then, it is further continued for step ii as described above) and iii), later in step iv)
In, after temperature is down to 80-100 DEG C, other ingredients i.e. cooking wine, edible salt, spice, white granulated sugar, monosodium glutamate and preservative is added
Afterwards, it stirs evenly, then roasts 4-7 minutes, fry and obtain required product, wherein the amount for each raw material being added is in matsutake
Amount defined in coffee alec part.
According to another aspect of the invention, a kind of canned pack is provided, is prepared by following processes: will appropriate above-mentioned pine
Fine and soft coffee alec, which is fitted into sterilized tank, to carry out filling, closes the lid, seals after exhaust, and the product after sealing is sterilized,
It is cooled down later to get required canned pack is arrived.
In a preferred embodiment of the invention, the tank for containing matsutake coffee alec can be selected from metal can, glass
Glass tank, preferably metal can, the tank can be round can, rush bottom round can, square tank, rush bottom side's tank, oval can, rush bottom oval can, is trapezoidal
Tank or pear-shaped can preferably rush bottom round can.
In a preferred embodiment of the invention, the filling temperature is not less than 70 DEG C, preferably 80-100 DEG C.It is excellent
Selection of land, when tinning, should keep certain bottom clearance, and the bottom clearance influences the size of vacuum degree in tank, and bottom clearance cannot be excessive or too small,
Bottom clearance is usually 6-8mm when general tinning, is 3.2-4.7mm after sealed cans.
Exhaust after charging is a highly important process in tinned food production.The quality of exhaust will directly affect food
The quality of product, storage and tank shape it is normal.Currently used method for exhausting has heating power degassing method, vacuum seaming, steam injection
Degassing method.Present invention preferably uses heating power degassing methods and steam method.Heating power degassing method be using food and gas by
The principle of thermal expansion makes food and gas expansion in tank, the vaporization of tank inner part moisture, water by the heating to can after tinning
Partial vapour pressure improves to drive gas in tank.Steam method is to spray steam to head space, drives the sky in bottom clearance away
Sealed cans immediately after gas, a kind of method for exhausting of the vacuum degree of can is obtained by the condensation of steam in bottom clearance.
After exhaust, it is sealed.The sealing of can is carried out by means of tin seamer.There are many type of tin seamer, commonly
Tin seamer is that hand pulls tin seamer, Semi-automatic Can Seamer, automatic closing machine, double rollers tin seamer, normal pressure tin seamer, vacuum seamer
Deng.According to the present invention it is preferred to use automatic closing machine.Vacuum degree is 0.02-0.04MPa when sealed cans.
Sterilization is the microorganism killed in tank in food by means such as heating, reaches commercial sterilization.Common sterilization skill
Art be static intermittent sterilization, continuous sterilizing, rotary high pressure sterilization method, flame bactericidal assay, microwave pasteurization (flexible package),
Pre-sterilizing and aseptic canning technology and high (quiet) pressure sterilization technology.Preferably, in the present invention rotary high pressure is used to kill
Bacterium method.There are many type of sterilizer, are generally divided into sterilization in open kettle device and pressure sterilization device, preferably pressure sterilization device.
In a preferred embodiment of the invention, sterilization temperature is 110-150 DEG C, preferably 120-140 DEG C；Sterilization
Time is 30-60 minutes, preferably 40-60 minutes, reaches rear timing with cold-point temperature.
The temperature of the point is minimum when the term " cold-point temperature " used in the context of the present invention refers to heating (is also known as at this time
Minimum heating temperature point), the temperature highest of point when cooling.
Quality decline, heating should be cooled down rapidly food after sterilizing at high temperature in order to prevent.Cooling means includes
Normal pressure is cooling and back-pressure is cooling.During normal pressure is cooling, can production at present generallys use normal pressure spraying cooling and normal pressure immersion cooling,
Wherein the effect of spraying cooling is preferable, can be made to cool down quickly.Back-pressure cooling is that the can after sterilization must protected
It is cooling in the case that card pressure is constant.After usually sterilization terminates steam off valve, while being passed through cooling water, it is passed through certain
Compressed air, to maintain the pressure balance inside and outside tank, until pressure inside the tank and external atmospheric pressure be close can remove it is anti-
Pressure.Hereafter can continue cooling in sterilization kettle, can also further cool down in cooling bay from taking out in kettle.The present invention is preferred
Back-pressure is cooling.It usually requires that and is cooled to 40 DEG C or so, until non-scald on hand.
Below with reference to embodiment, the present invention is further illustrated.
Embodiment
It prepares coffee fish: Tilapia mossambica is cleaned up, placed 50 minutes at 60 DEG C, after weightlessness is no more than 2%, take 1kg,
The fillet of 10cm*2cm*0.3cm (long * wide * thickness) size are then cut into, fillet are linked into 30 type Fumigators (purchased from ancient cooking vessel later
Fast Machinery Co., Ltd., furnace chamber volume are 3.5L) in, then 50g ground coffee bean powder is uniformly sprinkling upon in furnace chamber, it lights,
Start to fire-cure fillet, starts timing when to 190 DEG C ± 5 DEG C, continue 48 hours, then continue to fire-cure 15 points at such a temperature again
Clock, the weight change of fillet are less than 3g to get required smoked fish piece is arrived.
Embodiment 1
Firstly, weighing the ingredient measured as follows:
350 grams of soybean oil,
100 grams of bolete,
50 grams of matsutake,
120 grams of Pleurotus eryngii,
100 grams of coffee fish,
20 grams of yellow rice wine,
20 grams of ginger,
10 grams of garlic
80 grams of edible salt,
20 grams of spice,
8 grams of white granulated sugar,
60 grams of sodium glutamate,
0.2 gram of disodium succinate.
Frying: first in the jacketed pan that can incline (model GTJC is purchased from Shanghai Rui Dan light industry and machinery Co., Ltd), by soybean
Heat aging to 210 DEG C of oil, is then added ginger splices, the garlic that is made mashed garlic stir-fries, and roasts 5 minutes；It is subsequently added into Pleurotus eryngii fourth
Frying surface slightly turns yellow, and roasts 15 minutes；It then proceedes to that bolete is added and fries to surface slightly to turn yellow, roast 20 minutes；Pine is added
Young pilose antler stir-fries, and roasts 5 minutes；It adds coffee fish to fry, roast 15 minutes；Then 90 DEG C are cooled to, other ingredients are added, is stirred
Uniformly, it roasts 5 minutes, obtains matsutake coffee alec.
Embodiment 2
Firstly, weighing the ingredient measured as follows:
350 grams of soybean oil,
90 grams of bolete,
60 grams of matsutake,
120 grams of Pleurotus eryngii,
110 grams of coffee fish,
20 grams of yellow rice wine,
18 grams of ginger,
12 grams of garlic
85 grams of edible salt,
18 grams of spice,
6 grams of white granulated sugar,
55 grams of sodium glutamate,
0.1 gram of disodium succinate.
The frying process for repeating embodiment 1, obtains required matsutake coffee alec.
Embodiment 3
350 grams of soybean oil,
90 grams of bolete,
60 grams of matsutake,
100 grams of Pleurotus eryngii,
120 grams of coffee fish,
20 grams of yellow rice wine,
20 grams of ginger,
10 grams of garlic
85 grams of edible salt,
18 grams of spice,
6 grams of white granulated sugar,
55 grams of sodium glutamate,
0.1 gram of disodium succinate.
The frying process for repeating embodiment 1, obtains required matsutake coffee alec.
Prepare matsutake coffee alec can:
It is filling: after metal can used and lid disinfection, the matsutake of the filling preparation of above-described embodiment 1 to 3 at 75 DEG C
Coffee alec, and there are the bottom clearances of 7mm；After heating exhaust and the exhaust of steam method, immediately using capping machine (purchase
From the strongly fragrant mechanical equipment Co., Ltd in upper Haifeng county) sealing, vacuum degree is 0.03MPa when sealed cans；
Sterilization: after filling and sealing, pressure sterilization pot (model R20-17-199 is purchased from Zhucheng tripartite confrontation Machinery Co., Ltd.)
In 40 minutes (rear timing is reached with cold-point temperature) is sterilized at 125 DEG C；Then cooled down using back-pressure cooling method, be down to 40 DEG C of left sides
Right (non-scald on hand) obtains finished product can.
The survey of each resulting finished product can of embodiment the results are shown in Table 1.Wherein " smell and flavour " one, to product details
In the case where secrecy, 20 tasters are invited at random, each 10 people of men and women, age distribution is in 10-20,20-30,30-40,40-50
And 50-60 years old, each each 2 people of age bracket of gender makes an appraisal to " whether flavor taste, has peculiar smell ", with everyone trial test
Unified evaluation is made afterwards as a result.
Wherein the physical and chemical index of gained finished product can is detailed in Q/YZY 0005S-2017.
Table 1: the testing result of each embodiment resulting product
Semisolid means such a state, i.e., liquid and solid matter is existed simultaneously in content, and based on all
The poidometer of content, wherein the ratio of solid matter is greater than 60 weight %, preferably 70-90 weight %.
As it can be seen from table 1 matsutake coffee alec thick taste of the invention, rich in taste；Matsutake and coffee smoke fish
Perfection collocation, every physical and chemical index is qualified, and nutritive value is high.
Claims (10)
1. a kind of matsutake coffee alec, it includes:
(A) oily 35 parts by weight,
(B) matsutake (Tricholoma matsutake (Ito et Imai) Sing.) 3-15 parts by weight, preferably 4-12 weight
Part,
(C) coffee fish 8-20 parts by weight, preferably 10-18 parts by weight,
(D) other additives 30-54 parts by weight, preferably 25-51 parts by weight,
Wherein, the parts by weight of component (B), (C) and (D) are based on the poidometer of component (A), and the sum of the parts by weight of each component
For 100 parts by weight,
Wherein, the coffee fish is to be smoked at 150-220 DEG C, preferably 180-200 DEG C using coffee bean or ground coffee bean powder
Product made from grilled fish 36-72 hours, preferably 40-55 hours, most preferably 45-48 hours.
2. matsutake coffee alec according to claim 1, wherein component (A) oil is vegetable oil or animal oil, preferably plant
Object oil, more preferably soybean oil.
3. matsutake coffee alec according to claim 1 or 2, wherein component (C) coffee fish is to fire-cure fillet using coffee
Product made from the fish of form；The fish be fresh-water fishes, especially carp, crucian, silver carp, bighead, Tilapia mossambica, snakeheaded fish, grass carp,
Butterfish, mandarin fish, bream, Channel-catfish fish, perch, black carp, blunt snout bream and catfish, preferably Tilapia mossambica.
4. matsutake coffee alec according to any one of claim 1 to 3, wherein component (D) other additives include:
Edible wild bacterium eats artificial bacterium, flavoring agent, preservative and other condiments, wherein
The edible wild bacterium can be selected from collybia albuminosa (Collybia albuminosa), white green onion bacterium (Boletus albidus) and
Bolete (Boletus edulis), preferably bolete, dosage are 7-18 parts by weight,
It is described to eat artificial bacterium and can be selected from oyster mushroom (Pleurotus ostreatus (Jacq.Ex Fr.) Qu é l.), mushroom
(Lentinus edodes (Berk.) sing.) and Pleurotus eryngii (Pleurotus eryngii), preferably Pleurotus eryngii, dosage
For 8-20 parts by weight,
The flavoring agent includes: edible salt, and dosage is 3-10 parts by weight；Spice, dosage are 0.5-7 parts by weight；White sand
Sugar, dosage are 0.3-1.2 parts by weight；And monosodium glutamate such as sodium glutamate, dosage are 3-7 parts by weight,
The preservative is disodium succinate or potassium sorbate, and dosage is 0.01-0.3 parts by weight, and
Other described condiments include cooking wine, and dosage is 1-5 parts by weight；Ginger, also known as ginger, dosage are 1-4 parts by weight；With
Garlic, dosage are 0.5-4 parts by weight,
The parts by weight are each based on the poidometer of component (A).
5. a kind of method for the matsutake coffee alec for preparing any one of claims 1 to 4, comprising:
1) coffee fish is prepared:
After fish is cleaned up, fire-cureed at 150-220 DEG C, preferably 180-200 DEG C using coffee bean or ground coffee bean powder
Fish, preferably fillet form 36-72 hours, preferably 40-55 hour, most preferably 45-48 hours do until smoking fish to micro-, that is, exist
Continue to fire-cure 10-20 minutes under final temperature, the weight change of fish is maintained between 0g-10g；
2) frying:
I) oil is heated to 160 DEG C or more,
Ii matsutake) is added, roasts 4-10 minutes, preferably 5-7 minutes,
Iii the coffee fish prepared in step 1)) is added, roasts 10-25 minutes, preferably 15-20 minutes；And
Iv after) being cooled to 80 to 100 DEG C, other ingredients are added, fry to get required matsutake coffee alec is arrived,
The amount for each raw material being wherein added is as described in the appended claim 1.
6. according to the method described in claim 5, after step i), other additives are first added wherein in step 2)
Ginger and garlic roast 3-5 minutes, are then added and eat artificial bacterium Pleurotus eryngii, roast 10-30 minutes, until Pleurotus eryngii surface turns yellow, it
After add edible wild bacterium bolete, roast 15-30 minutes, until bolete surface turns yellow, be then further continued for as described above
Step ii) and iii), later in step iv), after temperature is down to 80-100 DEG C, be added other raw materials i.e. cooking wine, edible salt,
It after spice, white granulated sugar, monosodium glutamate and preservative, stirs evenly, then roasts 4-7 minutes to get required product is arrived, wherein added
The amount of each raw material entered is as claimed in claim 4.
7. a kind of canned pack is prepared by following processes: by matsutake coffee fish described in any one of Claims 1-4
Sauce is packed into sterilized tank and carries out filling, closes the lid, seals after exhaust, and the product after sealing is sterilized, cools down later, i.e.,
Obtain required canned pack.
8. canned pack according to claim 7, wherein the tank is selected from metal can, glass jar, preferably metal can, it is described
Tank is round can, rushes bottom round can, square tank, rush bottom side's tank, oval can, rush bottom oval can, trapezoidal Can or pear-shaped can, preferably rushes bottom
Round can.
9. canned pack according to claim 7 or 8, wherein filling temperature is not less than 70 DEG C, preferably 80-100 DEG C.
10. canned pack according to any one of claims 7 to 9, wherein sterilization temperature is 110-150 DEG C；When sterilization
Between be 30-60 minutes, rear timing is reached with cold-point temperature.
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