CN110236174A - A kind of Corbicula fluminea thick chilli sauce and preparation method thereof - Google Patents
A kind of Corbicula fluminea thick chilli sauce and preparation method thereof Download PDFInfo
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- CN110236174A CN110236174A CN201910566966.4A CN201910566966A CN110236174A CN 110236174 A CN110236174 A CN 110236174A CN 201910566966 A CN201910566966 A CN 201910566966A CN 110236174 A CN110236174 A CN 110236174A
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- Prior art keywords
- corbicula fluminea
- chilli sauce
- meat
- corbicula
- pimiento
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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
Abstract
The invention discloses a kind of Corbicula fluminea thick chilli sauce and preparation method thereof, belong to food processing technology field.It is to pass through the pimiento of fresh Corbicula fluminea meat and destemming after cooking aging and enzyme deactivation, sterilization respectively first, is respectively placed in infrared drying oven and is dehydrated, is dried, wherein the pimiento after dry also needs to mince processing, chili paste is made.After the dry Corbicula fluminea meat completed and chili paste are mixed with suitable smashed garlic, Jiang Rong, grating peanut, sesame, pungent and fragrant flavorings, the fragrant operation of roasting is stirred using edible vegetable oil, arrives Corbicula fluminea flavor chilli sauce finally by packaging and cooling treatment.A kind of Corbicula fluminea flavor chilli sauce and preparation method thereof is simple for process, easy to operate not only to have expanded Corbicula fluminea meat further technological processing way, but also enriches the kind of sauce product.In addition, the Corbicula fluminea flavor chilli sauce obtained does not give only the unique Corbicula fluminea flavor of thick chilli sauce, and the nutritive value of thick chilli sauce is improved, there is the feature of safety, nutrition, health.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of Corbicula fluminea flavor chilli sauce and preparation method thereof.
Background technique
Protein content is high in Corbicula fluminea (Corbicula fluminea) meat, and fat content is low, and view rich in is yellow
Pure and mild various trace elements (sodium, magnesium, iron, selenium, phosphorus etc.) are a kind of very high shellfishes of nutritive value.Corbicula fluminea adaptability is very strong, non-
Often it is suitble to artificial breeding, is not only suitable for the large and medium-sized water surface Releasing and enhancing in lake, is also suitable for small-size water surface or pond is thrown
It raises, throw fertilizer cultivation.It is at low cost to cultivate river warship, yield is high, easily catches, and it can put in a suitable place to breed and harvest for the year for the year, remarkable in economical benefits.But
The processing technology content of China Corbicula fluminea meat is not high at present and product category is excessively single, to limit Corbicula fluminea industry development.
Therefore, Corbicula fluminea industry development can effectively be expanded by developing Corbicula fluminea meat Related product.
Thick chilli sauce liked by broad masses of the people as a kind of flavouring is deep, wide in cooking or during going with rice or bread
It is used.Because capsicum harvest has seasonal and fresh chilli not easy to maintain, people all over the world open to eat capsicum throughout the year
The series of products such as thick chilli sauce are sent out.However, as people are food-safe and the pursuit of nutrition, traditional chili sauce is difficult to meet
The expectation of current consumer.Currently, not only homogeneity is serious for capsicum jam products on the market, lack characteristic, and most of peppery
Green pepper sauce can all add some chemically synthesized food additives and not only hinder the developing in market, it is also possible to the health of consumer
Bring threat.Therefore, the development of thick chilli sauce industry can be effectively facilitated by developing safe and healthy, nutrition novel thick chilli sauce.
Currently, the research of exploitation Corbicula fluminea meat product is few.Chinese patent CN201611005263.7 discloses a kind of Corbicula fluminea
The preparation method of seasoning, be made after hydrolyzate using Corbicula fluminea meat mixed enzymolysis technology obtained by freeze-drying have seafood and
The flavouring of meat fragrance taste；Chinese patent CN201610593750.3 discloses a kind of production method of instant Corbicula fluminea, by Corbicula fluminea
Meat is tasty by pickling, and is made after dehydration, high temperature baking sterilization, packaging, re-pasteurization；Chinese patent CN201610452125.7
A kind of Corbicula fluminea polypeptide chelate zinc preparation method is disclosed, by Corbicula fluminea by carrying out after neutral proteinase hydrolysis with Zinc vitriol
Chelatropic reaction collects precipitating and carries out the obtained Corbicula fluminea polypeptide chelate zinc product of vacuum freeze drying；Chinese patent
CN201511001923.X discloses a kind of Soboring-up liver-protecting functional product and preparation method thereof that Corbicula fluminea extract is compound, by Corbicula fluminea
Extract and taurine complex liquid, honey etc. are formulated product；Chinese patent CN201410331153.4 discloses a kind of river
Corbicula fluminea meat is added streaky pork paste, soy sauce, egg, green onion, bruised ginger, monosodium glutamate, cooking wine is added and stirs evenly by the preparation method of a species of small clam living in fresh water glutinous rice ball
Strength, by Corbicula fluminea meat paste, uniformly affixing glutinous rice is put into small cage, cooks acquisition；Chinese patent CN201410267887.0 discloses perfume (or spice)
Peppery Corbicula fluminea dried bean curd and preparation method thereof, by Corbicula fluminea meat, soya bean, Semen sesami Niger (parched), onion silk, raw pigeon egg etc. according to certain ratio
It is mixed to prepare；Chinese patent CN201010536707.6 discloses dry stir-frying Corbicula fluminea can and preparation method thereof, by Corbicula fluminea meat
It is mixed to prepare according to a certain percentage with bent wine, fennel powder etc.；It is solid to disclose a kind of Corbicula fluminea by Chinese patent CN200910115497.0
The preparation method of body beverage, composite auxiliary material is made after Corbicula fluminea is digested, is sterilized；Single health etc. has studied a species of small clam living in fresh water seasoning leisure food
Product, research shows that obtaining best processing technology by process optimization is salt adding amount 6%, salted time using Corbicula fluminea as primary raw material
6h, 70 DEG C of drying temperature, drying time 60 minutes.The product delicious flavour produced under this process condition, it is full of nutrition；It opens
It is big etc. to have studied Corbicula fluminea flavor sauce handling ease and fermentation condition optimization, studies have shown that when fermentation temperature is 35 DEG C, salt
When additive amount is 15%, the pH value variation of Corbicula fluminea flavor sauce is smaller, and Volatile Base Nitrogen production quantity amplification is smaller, and histamine contains
Amount changes greatly, and microbiological indicator is qualified, and Corbicula fluminea flavor sauce quality obtained is preferable；Woods is pretty et al. to have studied Corbicula fluminea
The technical study of soft package instant conditioning food, the results showed that best flavouring material formula: salt 0.5%, white granulated sugar 1.0%, water
8%, soy sauce 2.0%, chilli 0.2%, vinasse 0.9%, vinegar 0.7%；Best sterilization conditions are 100 DEG C of temperature, the time 9~
10 minutes, product sensory quality was good, reached commercially aseptic state.
There is not the Related product of Corbicula fluminea flavor chilli sauce also at present.It, not only can be more by the way that thick chilli sauce is added in Corbicula fluminea meat
The single of thick chilli sauce nutritional ingredient is mended, and the bioactivity of thick chilli sauce Corbicula fluminea can be assigned.Further, since capsicum and spice
Unique flavor can effectively cover the offending smell of Corbicula fluminea meat, increase the acceptance of the majority of consumers, enrich consumer
Dining table, expand Corbicula fluminea meat market scope.Corbicula fluminea secondary industry can also be improved by the exploitation of Corbicula fluminea flavor chilli sauce
Added value increases the profit of Corbicula fluminea cultivation and processing enterprise, improves the competitiveness of product in market.
Summary of the invention
A kind of Corbicula fluminea flavor chilli sauce of the present invention and preparation method thereof, committed step is first to Corbicula fluminea meat and pimiento
Boiling operation is carried out, which can not only be passivated some oxidases in Corbicula fluminea meat, and Corbicula fluminea meat is promoted to process and saving
Stability in journey, and promote the formation of flavor substance in Corbicula fluminea meat and the boiling of pimiento processing can not only kill it is peppery
The microorganism on green pepper surface, and be passivated oxidases and facilitate the stabilization of color in pimiento process；Secondly, being to steam
Infra-red drying process is carried out to Corbicula fluminea meat and pimiento after boiling, drying efficiency is not only increased by infra-red drying operation and can
To prevent the degradation and loss of nutritional ingredient in drying process, nutritional ingredient in Corbicula fluminea meat and pimiento is utmostly remained,
Such as the vitamin and polyphenols of especially oxidizable class；Third, be raw material and smashed garlic, Jiang Rong, grating peanut, sesame and
Pungent and fragrant flavorings etc. carry out certain proportion compounding, which can not only assign product peat-reek and cover the not pleasant gas of Corbicula fluminea
Taste, and there are the antibacterials such as certain ethereal oil, antioxidant content in pungent and fragrant flavorings, are conducive to product storage quality；Most
After be in vegetable oil to carry out stirring to product the roasting fragrant stage, which can assign the organoleptic features such as the final fragrance of product,
And has effects that sterilization, reduce the subsequent individual process for sterilizing of progress.The processing method is easy to operate, simple process,
And product has the unique fragrance of Corbicula fluminea, improves the nutrition balance of thick chilli sauce.
A kind of Corbicula fluminea thick chilli sauce of the present invention and preparation method thereof, step are by the pimiento of fresh Corbicula fluminea meat and destemming head
First it is respectively placed in infrared drying oven after cooking aging and enzyme deactivation, sterilization respectively and is dehydrated, is dried,
Pimiento after middle drying also needs to mince processing, and chili paste is made.By the dry Corbicula fluminea meat completed and chili paste and fit
After smashed garlic, Jiang Rong, fermented soya bean, grating peanut, sesame and the pungent and fragrant flavorings of amount are mixed, the fragrant behaviour of roasting is stirred using edible oil
Make, arrives Corbicula fluminea flavor chilli sauce finally by packaging and cooling treatment.
A kind of preparation method of Corbicula fluminea thick chilli sauce carries out as steps described below:
1) fresh Corbicula fluminea meat and destemming pimiento carry out boiling operation respectively: fresh Corbicula fluminea meat conditions of cooking are as follows: water temperature 80
It~100 DEG C, handles the time 5~10 minutes；Destemming pimiento conditions of cooking are as follows: 60~80 DEG C of water temperature, the processing time is 15~45
Second；
2) the Corbicula fluminea meat after boiling and the infrared dehydration of pimiento, drying process.Infra-red drying operating condition are as follows: infrared waves
Source selects mid and far infrared line (3~15 μm), and power is 1.2~2.0kW, and radiation length is 10~16cm, and temperature is 60~80 DEG C,
Wind speed is 2.0~3.5m/s, and dry density is 1.8~2.5kg/m2, drying time is 2~4 hours；
3) proportion of Corbicula fluminea meat, thick chilli sauce and smashed garlic, Jiang Rong, fermented soya bean, grating peanut, sesame and pungent and fragrant flavorings, according to matter
Amount than be Corbicula fluminea meat and thick chilli sauce is 1:0.8~1.2, smashed garlic, Jiang Rong and zanthoxylum powder additive amount account for Corbicula fluminea meat quality 0.1%~
0.3%, fermented soya bean additive amount accounts for the 1%~3% of Corbicula fluminea meat quality, and grating peanut accounts for the 0.4%~0.8% of Corbicula fluminea meat quality, salt
Corbicula fluminea meat quality 0.02%~0.04% is accounted for white granulated sugar additive amount, sesame oil and cooking wine additive amount account for Corbicula fluminea meat quality 0.5%
~1.5% (v/w)；
4) the roasting perfume that stirs of raw material operates.The usage amount of edible vegetable oil accounts for 0.5~1.0 times (v/w) of Corbicula fluminea quality, temperature
At 140~160 DEG C, stirring the time is 5~10 minutes for degree control.
The present invention has the advantages that compared with existing technology
1) boiling operation is carried out to Corbicula fluminea meat and pimiento, can not only stablizes the quality of Corbicula fluminea meat and pimiento, but also
Promote the formation of flavor substance in Corbicula fluminea meat；
2) drying efficiency not only can be improved using infra-red drying technique but also effectively inhibits nutritional ingredient in drying process
Degradation and loss, utmostly remain nutritional ingredient in Corbicula fluminea meat and pimiento；
2) processing method does not need the independent process for sterilizing of product, simplifies process flow and operation is simple；
3) product made of this method not only has the unique fragrance of Corbicula fluminea and improves the nutritive value of sauce product.
Detailed description of the invention
Fig. 1 is a kind of process flow chart of Corbicula fluminea flavor chilli sauce of the present invention and preparation method thereof.
Specific implementation method
Embodiment 1: fresh Corbicula fluminea meat 1kg and destemming pimiento 0.8kg are weighed.Fresh Corbicula fluminea meat is placed in 80 DEG C of water
It cooks 5 minutes；Destemming pimiento is cooked 45 seconds as in 60 DEG C.By after cooking Corbicula fluminea meat and pimiento be respectively placed in far
It being dried in infrared air dry oven, drying condition is that wavelength is 3 μm, power 1.2kW, radiation length 10cm,
Temperature is 60 DEG C, wind speed 2.0m/s, dry density 1.8kg/m2, drying time 2h.Pimiento after drying is chopped
After broken processing, by it with dry Corbicula fluminea meat and 1g smashed garlic, 1g Jiang Rong, 1g zanthoxylum powder, 10g fermented soya bean, 4g grating peanut, 0.2g salt,
0.2g white granulated sugar, 5mL sesame oil, 5mL cooking wine are mixed.The raw material compounded is added to the 0.5L's that temperature is 140 DEG C
It is 5 minutes fragrant to carry out stirring roasting in edible vegetable oil, after will be cooled to room temperature after its tinning to get to Corbicula fluminea flavor chilli sauce at
Product.The finished product sensory evaluation criteria is shown in Table 1, and sensory evaluation scores, Hygienic Index are shown in Table 2.
Embodiment 2: fresh Corbicula fluminea meat 1kg and destemming pimiento 1.2kg are weighed.Fresh Corbicula fluminea meat is placed in 100 DEG C of water
It is middle to cook 10 minutes；Destemming pimiento is cooked 45 seconds as in 80 DEG C.By after cooking Corbicula fluminea meat and pimiento place respectively
It is dried in far infrared air-blowing drying box, drying condition is that wavelength is 15 μm, power 2.0kW, and radiation length is
16cm, temperature are 80 DEG C, wind speed 3.5m/s, dry density 2.5kg/m2, drying time 4h.Will it is dry after pimiento into
After row minces processing, it is eaten with dry Corbicula fluminea meat and 3g smashed garlic, 3g Jiang Rong, 3g zanthoxylum powder, 30g fermented soya bean, 8g grating peanut, 0.4g
Salt, 0.4g white granulated sugar, 15mL sesame oil and 15mL cooking wine carry out mixing compounding.The raw material of compounding carefully, which is added to temperature, is
It is 10 minutes fragrant to carry out stirring roasting in the edible vegetable oil of 160 DEG C of 1.0L, after will be cooled to room temperature after its tinning to get to Corbicula fluminea
Flavor chilli sauce finished product.The finished product sensory evaluation criteria is shown in Table 1, and sensory evaluation scores, Hygienic Index are shown in Table 2.
1 Corbicula fluminea flavor chilli sauce product sensory standards of grading of table
2 Corbicula fluminea flavor chilli sauce sensory evaluation scores of table and Hygienic Index
Note :-indicate to be not detected.
Claims (2)
1. a kind of preparation method of Corbicula fluminea thick chilli sauce, it is characterised in that carry out as steps described below:
1) fresh Corbicula fluminea meat and destemming pimiento carry out boiling operation respectively: fresh Corbicula fluminea meat conditions of cooking are as follows: water temperature 80~100
DEG C, it handles the time 5~10 minutes；Destemming pimiento conditions of cooking are as follows: 60~80 DEG C of water temperature, the processing time is 15~45 seconds；
2) the Corbicula fluminea meat after boiling and pimiento carry out infrared dehydration, drying process；
3) proportion of Corbicula fluminea meat, thick chilli sauce and smashed garlic, Jiang Rong, fermented soya bean, grating peanut, sesame and pungent and fragrant flavorings, according to weight ratio
It is 1:0.8~1.2 for Corbicula fluminea meat and thick chilli sauce mass ratio, smashed garlic, Jiang Rong and zanthoxylum powder additive amount account for the 0.1% of Corbicula fluminea meat quality
~0.3%, fermented soya bean additive amount accounts for the 1%~3% of Corbicula fluminea meat quality, and grating peanut accounts for the 0.4%~0.8% of Corbicula fluminea meat quality, food
Salt and white granulated sugar additive amount account for Corbicula fluminea meat quality 0.02%~0.04%, and sesame oil and cooking wine additive amount account for Corbicula fluminea meat quality
0.5%~1.5% (v/w)；
4) the roasting perfume that stirs of raw material operates: the usage amount of edible vegetable oil accounts for 0.5~1.0 times (v/w) of Corbicula fluminea quality, temperature control
For system at 140~160 DEG C, stirring the time is 5~10 minutes.
2. a kind of preparation method of Corbicula fluminea thick chilli sauce according to claim 1, it is characterised in that step 2) infra-red drying behaviour
Make condition are as follows: infrared wave source selects mid and far infrared line (3~15 μm), and power is 1.2~2.0kW, and radiation spacing is 10~16cm,
Temperature is 60~80 DEG C, and wind speed is 2.0~3.5m/s, and dry density is 1.8~2.5kg/m2, drying time is 2~4 hours.
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Cited By (2)
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| CN112471451A (en) * | 2020-11-13 | 2021-03-12 | 宿迁市永生食品有限公司 | Tea-flavored instant corbicula fluminea and preparation method thereof |
| CN113826859A (en) * | 2021-09-24 | 2021-12-24 | 四川天味食品集团股份有限公司 | Hotpot condiment and preparation method thereof |
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