CN1098048C - Canned shiitake mushroom and fish sauce - Google Patents
Canned shiitake mushroom and fish sauce Download PDFInfo
- Publication number
- CN1098048C CN1098048C CN99108757A CN99108757A CN1098048C CN 1098048 C CN1098048 C CN 1098048C CN 99108757 A CN99108757 A CN 99108757A CN 99108757 A CN99108757 A CN 99108757A CN 1098048 C CN1098048 C CN 1098048C
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- CN
- China
- Prior art keywords
- fish
- mushroom
- champignon
- canned
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 26
- 235000015067 sauces Nutrition 0.000 title claims abstract description 17
- 240000000599 Lentinula edodes Species 0.000 title 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 16
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 12
- 235000019688 fish Nutrition 0.000 claims description 23
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000002639 sodium chloride Nutrition 0.000 claims description 10
- 239000008157 edible vegetable oil Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 241001622901 Scomberomorus commerson Species 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000020995 raw meat Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 5
- 241000252230 Ctenopharyngodon idella Species 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 244000028550 Auricularia auricula Species 0.000 description 1
- 235000000023 Auricularia auricula Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Abstract
The invention provides an instant mushroom fish sauce can, which is prepared by adding mushroom shreds, soybean paste and a plurality of edible seasonings into fresh diced fish and frying.
Description
The present invention relates to tinned food, particularly a kind of canned champignon-fish paste.
The alec product of Chu Xianing has two kinds of alec juice and house special fish in the market, the former is to be the raw material fermented juice that fermentation obtains with salt with the fish, the latter then is the thick broad-bean sauce that does not contain the flesh of fish, they all are to use in dish as flavouring, one third phase in 999 year " Food Science " reported a kind of seafood thick chilli sauce, this thick chilli sauce wherein is added with a small amount of dried shrimp furnishing seafood flavor, also is to use as flavouring.
The purpose of this invention is to provide a kind of instant canned champignon-fish paste, is primary raw material with the fresh fish, satisfies people's demand with its unique local flavor.
Canned champignon-fish paste of the present invention mainly contains fresh fish, mushroom, soya sauce, calculate by weight percentage, its composition proportion is: fresh fish 20-50%, mushroom silk 1.5-2.5%, soya sauce 6-12%, water 10-40%, salt 0.5-2%, edible oil 5-10%, spice 3-12% such as sugared 5-15% and fried green onion, garlic, ginger, peppery powder.Its method for production is: meat is got in the fresh fish deburring, and the flesh of fish is cut into fourth piece about about 1cm, goes raw meat standby; The mushroom chopping is standby; With after the edible oil heating, add fish fourth, mushroom silk, soya sauce, water, salt, sugar and spice by proportioning weight and carry out frying, evenly be in harmonious proportion the champignon-fish paste tinning that frying is good, sealed cans, through high temperature sterilization.For reducing cost, open the convenient soft packaging bag packing that also can adopt.
Canned champignon-fish paste of the present invention can adopt various fresh-water fishes or the processing of seawater fish to manufacture, and the few fish that should handle of meat thorniness is better, and is good with Spanish mackerel especially.
Canned champignon-fish paste of the present invention, solid content is many, has the characteristic of pork paste with mushroom concurrently, has strong flavor special with sweet and sour flavor, and is nutritious, improved utilization and the economic worth of fish, for new approach has been opened up in the deep processing of fishery-ies product.
With regard to specific embodiment the present invention is further elaborated below:
Embodiment one: manufacture " fragrant and sweet local flavor " canned champignon-fish paste, press following material mixture ratio: fresh fish 25%, mushroom silk 2.5%, soya sauce 12%, water 40%, salt 0.5%, edible oil 4.5%, sugar 12%, spice 3.5%.
Method for production: meat is got in the fresh fish deburring, and the flesh of fish is cut into fourth piece about about 1cm, goes raw meat standby; The mushroom chopping is standby; With after the edible oil heating, add fish fourth, mushroom silk, soya sauce, water, salt, sugar and spice by proportioning weight and carry out frying, evenly be in harmonious proportion the champignon-fish paste tinning that frying is good, sealed cans, through high temperature sterilization.
" fragrant and sweet local flavor " canned champignon-fish paste sauce body exquisiteness that this law makes is fragrant and sweet good to eat.
Embodiment two: manufacture " Spanish mackerel " canned champignon-fish paste, press following material mixture ratio: bright Spanish mackerel 32%, mushroom silk 1.7%, soya sauce 8.0%, water 30%, salt 2%, edible oil 7.2%, sugar 8.8%, spice 10.3%.
Method for production is with embodiment one.
" Spanish mackerel " canned champignon-fish paste degree of saltiness that this law makes is suitable, has strong flavor with sweet and sour flavor.
Embodiment three: manufacture " bright grass carp " canned champignon-fish paste, press following material mixture ratio: bright grass carp 50%, mood ear fungus silk 1.5%, soya sauce 8.0%, water 10%, salt 1.0%, edible oil 6.0%, sugar 15%, spice 8.5%.
Method for production is with embodiment one.
" bright grass carp " canned champignon-fish paste solid content that this law makes is many, and is fragrant peppery good to eat.
Canned champignon-fish paste of the present invention its condiment kind and proportioning obviously can be made multiple choices according to different region people's taste demand, therefore, the various selections of fish or condiment proportioning are changed all belong within the present invention program.
Claims (2)
1, a kind of canned champignon-fish paste, mainly contain fresh fish, mushroom, soya sauce, it is characterized in that composition proportion (calculating by weight percentage) is: fresh fish 20-50%, mushroom silk 1.5-2.5%, soya sauce 6-12%, water 10-40%, salt 0.5-2%, edible oil 5-10%, sugar 5-15% and spice 3-12%, its method for production is: meat is got in the fresh fish deburring, and the flesh of fish is cut into fourth piece about about 1cm, goes raw meat standby; The mushroom chopping is standby; With after the edible oil heating, add fish fourth, mushroom silk, soya sauce, water, salt, sugar and spice by proportioning weight and carry out frying, evenly be in harmonious proportion the champignon-fish paste tinning that frying is good, sealed cans, through high temperature sterilization.
2, a kind of canned champignon-fish paste according to claim 1 is characterized in that adopting following material mixture ratio (calculating by weight percentage) to be: bright Spanish mackerel 32%, mushroom silk 1.7%, soya sauce 8.0%, water 30%, salt 2.0%, edible oil 7.2%, sugar 8.8%, other spice 10.3%.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN99108757A CN1098048C (en) | 1999-07-17 | 1999-07-17 | Canned shiitake mushroom and fish sauce |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN99108757A CN1098048C (en) | 1999-07-17 | 1999-07-17 | Canned shiitake mushroom and fish sauce |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1250624A CN1250624A (en) | 2000-04-19 |
CN1098048C true CN1098048C (en) | 2003-01-08 |
Family
ID=5273489
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN99108757A Expired - Fee Related CN1098048C (en) | 1999-07-17 | 1999-07-17 | Canned shiitake mushroom and fish sauce |
Country Status (1)
Country | Link |
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CN (1) | CN1098048C (en) |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101283812B (en) * | 2008-05-26 | 2011-09-28 | 北京市科威华食品工程技术有限公司 | Hot flavour mushroom diced meat can |
CN102058089B (en) * | 2010-12-04 | 2012-11-07 | 江南大学 | Method for improving flavor of seasoning edible mushroom paste |
CN102488182B (en) * | 2011-11-22 | 2013-08-07 | 浙江山水郎食品有限公司 | Method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers |
CN103380896A (en) * | 2012-05-02 | 2013-11-06 | 巢湖市永昌食用菌开发有限公司 | Whitebait-mushroom sauce and preparation method thereof |
CN102885286B (en) * | 2012-10-18 | 2014-06-25 | 山西沐风农林开发有限公司 | Mushroom sauce and preparation method thereof |
CN103070383B (en) * | 2012-12-28 | 2014-09-17 | 湖南省金万嘉食品有限公司 | Spicy minced fish sauce and preparation method thereof |
CN103349303A (en) * | 2013-02-06 | 2013-10-16 | 柴华 | Processing method of fish flesh sauce |
CN103141814B (en) * | 2013-03-29 | 2014-10-29 | 郭子斌 | Little fish chili sauce and preparation method thereof |
CN103478770A (en) * | 2013-09-10 | 2014-01-01 | 周伟成 | Deep fried mackerel food and production method thereof |
CN103704668B (en) * | 2013-12-04 | 2016-03-09 | 丁于萍 | A kind of fragrant peppery hair grass carp sauce and preparation method thereof |
CN104757510B (en) * | 2015-04-09 | 2017-10-03 | 徐州工程学院 | A kind of preparation method of resistance to oxidation Xing Ge alec |
CN105433367A (en) * | 2015-11-13 | 2016-03-30 | 西华大学 | Instant mushroom-flavored drunken-fish can and preparation method thereof |
CN108719951A (en) * | 2018-05-30 | 2018-11-02 | 辅创科技(宜昌)有限公司 | A kind of preparation method of squid mushroom sauce |
CN108936564A (en) * | 2018-07-05 | 2018-12-07 | 贵州芳香园民族特色食品股份有限公司 | A kind of fish thick chilli sauce and preparation method thereof |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1142918A (en) * | 1996-08-23 | 1997-02-19 | 王恩杰 | Working method for tomato sauce fish |
CN1185903A (en) * | 1998-01-13 | 1998-07-01 | 北京克迷特技贸公司 | Production of soft canned freshwater fish |
-
1999
- 1999-07-17 CN CN99108757A patent/CN1098048C/en not_active Expired - Fee Related
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1142918A (en) * | 1996-08-23 | 1997-02-19 | 王恩杰 | Working method for tomato sauce fish |
CN1185903A (en) * | 1998-01-13 | 1998-07-01 | 北京克迷特技贸公司 | Production of soft canned freshwater fish |
Also Published As
Publication number | Publication date |
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CN1250624A (en) | 2000-04-19 |
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