CN110800964A - Portable instant enzyme fish soup and preparation method thereof - Google Patents
Portable instant enzyme fish soup and preparation method thereof Download PDFInfo
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- CN110800964A CN110800964A CN201911145713.6A CN201911145713A CN110800964A CN 110800964 A CN110800964 A CN 110800964A CN 201911145713 A CN201911145713 A CN 201911145713A CN 110800964 A CN110800964 A CN 110800964A
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
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Abstract
The invention relates to a portable instant enzyme fish soup and a preparation method thereof, wherein the raw material components of the portable instant enzyme fish soup comprise fish, starch, ginger, scallion, fish bone soup, edible salt, chicken essence, white pepper powder and mushroom enzyme, wherein the fish bone soup is prepared by decocting fish bone, large bone, ginger and chive, and the mushroom enzyme is prepared from black fungus, pine mushroom, tricholoma matsutake, hericium erinaceus, brown sugar and probiotics under specific conditions. The fish meat treated by the method disclosed by the invention is more delicate in taste and more delicious in taste; the added ferment can not only effectively remove the fishy smell of fish, improve the quality and taste of fish and improve the taste of soup, but also better release the nutrient substances in fish, fishbone and large bone into the soup, and is easier to be absorbed by human body; the portable instant enzyme fish soup is convenient, quick and convenient to eat and carry, is safe and healthy without adding any additive, and can effectively prolong the freshness date of fish meat.
Description
Technical Field
The invention relates to the technical field of food production, and particularly relates to portable instant enzyme fish soup and a preparation method thereof.
Background
The ferment is a mixed fermentation broth which is prepared by taking fresh vegetables, fruits, brown rice, medicinal and edible traditional Chinese medicines and other plants as raw materials, juicing or extracting a series of processes, and then adding yeast, lactobacillus and other fermentation strains for fermentation, and contains abundant nutrient components such as saccharides, organic acids, minerals, vitamins, phenols, terpenes and other biological active substances such as important enzymes. Through fermentation, the raw material tissue is disintegrated by the action of microbial enzymes, and functional components in raw material cells are fully released and are subjected to micromolecule formation, so that the raw material tissue is easily absorbed by a human body.
The fish meat has the characteristics of tender and delicious meat quality and rich nutrition, and is a good source of vitamins and minerals. The fish meat belongs to lean type, 100 g of fish meat contains less than 2 g of fat and is an important source of protein, 100 g of fish meat ensures half of the protein required by a human body every day, and the fish meat also provides vitamin A, D, E and the like required by the human body. The fish meat also contains various fatty acids, which can prevent blood viscosity from increasing, can effectively prevent heart disease, and can strengthen brain and nervous tissues and retina of eyes, and the fatty acids are indispensable to pregnant women and infants, and the various fatty acids also have the function of treating chronic inflammation, diabetes and certain malignant tumors. However, the fish meat has heavy fishy smell, and the existing instant fish meat products are often added with additives such as preservatives, which affect the nutrition of the fish meat and have safety problems.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a portable instant enzyme fish soup and a preparation method thereof, and fish meat treated by the method has finer and smoother taste and more delicious taste; the added ferment can effectively remove the fishy smell of fish, improve the quality and the taste of fish, improve the taste of soup, better release the nutrient substances in fish, fishbone and large bone into the soup and be easier to be absorbed by human body.
The technical scheme adopted by the invention is as follows:
a portable instant enzyme fish soup comprises the following raw materials:
30-50 parts of fish meat, 15-25 parts of starch, 3-5 parts of ginger, 3-4 parts of green Chinese onion, 213 parts of fish bone soup 193-containing materials, 2-4 parts of edible salt, 2-4 parts of chicken essence, 1-3 parts of white pepper powder and 1-2 parts of mushroom ferment.
Further preferably, the portable instant enzyme fish soup comprises the following raw material components:
40 parts of fish meat, 20 parts of starch, 4 parts of ginger, 3.5 parts of green Chinese onion, 203 parts of fish bone soup, 3 parts of edible salt, 3 parts of chicken essence, 2 parts of white pepper powder and 1.5 parts of mushroom ferment.
The preparation method of the mushroom ferment comprises the following steps:
(S1) cleaning Auricularia, Tricholoma matsutake and Hericium erinaceus, removing impurities, soaking in water, removing impurities and soaking water, adding water, and pulping to obtain raw material thick pulp;
(S2) dissolving brown sugar and probiotics in water, adding the brown sugar and the probiotics into the raw material thick pulp, uniformly mixing, and fermenting to obtain the mushroom ferment.
Further, in the step (S1), the soaking time is 50-70min, and the mass of the water added for beating into thick paste is 4-6 times of the total mass of the black fungus, the pine mushroom, the tricholoma matsutake and the hericium erinaceus.
Further, in the step (S1) and the step (S2), the mass ratio of the black fungus, the pine mushroom, the matsutake, the hericium erinaceus, the brown sugar and the probiotics is 1:1:1:1 (3-5: 1).
Further, the probiotics comprise bifidobacterium adolescentis, lactobacillus bulgaricus, bifidobacterium bifidum, lactobacillus acidophilus and yeast, wherein the mass ratio of the bifidobacterium adolescentis to the lactobacillus bulgaricus to the bifidobacterium bifidum to the lactobacillus acidophilus to the yeast is (4-6): (2-4): (4-6): (3-5): (2-4).
Further, in the step (S2), the mass of the water for dissolving the brown sugar and the probiotics is 2-3 times of that of the brown sugar; the fermentation temperature is 35-40 ℃, and the fermentation time is 24-48 h.
The preparation method of the fish bone soup comprises the following steps:
cleaning fishbone and big bone, adding mushroom enzyme, ginger and chive which account for 1/2 of the total amount of the mushroom enzyme to pickle, adding the rest mushroom enzyme and drinking water to decoct with strong fire, and filtering to obtain filtrate, namely the fishbone soup.
Further, the mass ratio of the total amount of the fishbone, the large bone, the ginger, the chive, the mushroom ferment and the drinking water is 20: 20: 2: 1.5: 2: 200, the big bone is any one of big pig bone, big sheep bone or big cow bone, the pickling time is 5-10min, and the big fire decocting time is 1-2 h.
A method for preparing the portable instant enzyme fish soup comprises the following steps:
(SS1) grinding and juicing the ginger and the green Chinese onion to obtain ginger juice and green Chinese onion juice;
(SS2) cleaning the fish, adding 20-30% of mushroom enzyme, 20-30% of ginger juice and 20-30% of scallion juice in parts by weight, kneading, pickling, cleaning with clear water, and chopping into minced fish to obtain minced fish;
(SS3) adding starch, 20-30% of mushroom enzyme, the rest ginger juice, the rest onion juice and water into the minced fish, uniformly mixing, extruding and boiling to obtain fish balls;
(SS4) uniformly mixing the fish balls, the fish bone soup, the edible salt, the chicken essence, the white pepper powder and the rest mushroom ferment, sealing, sterilizing and standing to obtain the portable instant ferment fish soup.
Further, in the step (SS2), the kneading time is 2-4min, and the salting time is 5-10 min.
Further, in the step (SS3), the mass of the added water is 2-4 times of the mass of the fish meat.
Further, in the step (SS4), the sterilization temperature is 110-120 ℃, the sterilization time is 20-30min, and the standing time is 5-7 days.
The invention has the beneficial effects that:
the raw material components of the portable instant enzyme fish soup comprise fish, starch, ginger, green Chinese onion, fish bone soup, edible salt, chicken essence, white pepper powder and mushroom enzyme, wherein the fish bone soup is prepared by decocting fish bones, large bones, ginger and shallots, and the mushroom enzyme is prepared from black fungus, pine mushroom, tricholoma matsutake, hericium erinaceus, brown sugar and probiotics under specific conditions. The fish meat treated by the method disclosed by the invention is more delicate in taste and more delicious in taste; the added ferment can not only effectively remove the fishy smell of fish, improve the quality and taste of fish and improve the taste of soup, but also better release the nutrient substances in fish, fishbone and large bone into the soup, and is easier to be absorbed by human body; the portable instant enzyme fish soup is convenient, quick and convenient to eat and carry, is safe and healthy without adding any additive, and can effectively prolong the freshness date of fish meat.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
In the following examples 1g is represented by 1 part by weight.
Example 1
This embodiment provides a fungus mushroom ferment, and raw material composition includes:
100 parts of black fungus, 100 parts of pine mushroom, 100 parts of matsutake, 100 parts of hericium erinaceus, 300 parts of brown sugar, 27 parts of bifidobacterium adolescentis, 13 parts of lactobacillus bulgaricus, 27 parts of bifidobacterium bifidum, 20 parts of lactobacillus acidophilus and 13 parts of saccharomycetes;
the preparation method of the mushroom ferment comprises the following steps:
(S1) cleaning Auricularia, Tricholoma matsutake and Hericium erinaceus, removing impurities, soaking in water for 50min, removing impurities and soaking water, adding 1600 weight parts of water, and pulping to obtain raw material thick pulp;
(S2) dissolving brown sugar and probiotics with 600 parts by weight of water, adding the dissolved brown sugar and probiotics into the raw material thick pulp, uniformly mixing, and fermenting at 35 ℃ for 24 hours to obtain the mushroom ferment.
The embodiment provides a preparation method of fish bone soup, which comprises the following steps: cleaning 200 parts by weight of fishbone and 200 parts by weight of pork chop, adding 7.5 parts by weight of mushroom enzyme, 20 parts by weight of ginger and 15 parts by weight of chive, pickling for 5min, adding 7.5 parts by weight of mushroom enzyme and 2000 parts by weight of drinking water, decocting for 1h with strong fire, and filtering to obtain the fishbone soup.
The embodiment provides a portable instant ferment fish soup, and the raw materials components include:
30 parts of fish meat, 15 parts of starch, 3 parts of ginger, 3 parts of green Chinese onion, 193 parts of fish bone soup, 2 parts of edible salt, 2 parts of chicken essence, 1 part of white pepper powder and 1 part of mushroom ferment;
the preparation method of the portable instant enzyme fish soup comprises the following steps:
(SS1) grinding and juicing the ginger and the green Chinese onion to obtain ginger juice and green Chinese onion juice;
(SS2) cleaning the fish, adding 0.2 part by weight of mushroom enzyme, 0.6 part by weight of ginger juice and 0.6 part by weight of scallion juice, kneading for 2min, pickling for 5min, cleaning with clear water, and chopping into minced fish to obtain minced fish;
(SS3) adding starch, the 0.2 weight part of mushroom enzyme, the rest ginger juice, the rest scallion juice and 60 weight parts of water into the minced fish, uniformly mixing, extruding and boiling to obtain fish balls;
(SS4) uniformly mixing the fish balls, the fish bone soup, the edible salt, the chicken essence, the white pepper powder and the rest mushroom ferment, sealing, sterilizing at 110 ℃ for 20min, and standing for 5 days to obtain the portable instant ferment fish soup.
Example 2
This embodiment provides a fungus mushroom ferment, and raw material composition includes:
100 parts of black fungus, 100 parts of pine mushroom, 100 parts of matsutake, 100 parts of hericium erinaceus, 500 parts of brown sugar, 27 parts of bifidobacterium adolescentis, 13 parts of lactobacillus bulgaricus, 27 parts of bifidobacterium bifidum, 20 parts of lactobacillus acidophilus and 13 parts of saccharomycetes;
the preparation method of the mushroom ferment comprises the following steps:
(S1) cleaning Auricularia, Tricholoma matsutake and Hericium erinaceus, removing impurities, soaking in water for 70min, removing impurities and soaking water, adding 2400 weight parts of water, and pulping to obtain raw material thick pulp;
(S2) dissolving brown sugar and probiotics with 1500 parts by weight of water, adding the dissolved brown sugar and probiotics into the raw material thick pulp, uniformly mixing, and fermenting at 40 ℃ for 48 hours to obtain the mushroom ferment.
The embodiment provides a preparation method of fish bone soup, which comprises the following steps: cleaning 200 parts by weight of fishbone and 200 parts by weight of sheep large bone, adding 12.5 parts by weight of mushroom enzyme, 20 parts by weight of ginger and 15 parts by weight of chive, pickling for 10min, adding 12.5 parts by weight of mushroom enzyme and 2000 parts by weight of drinking water, decocting for 2h with strong fire, and filtering to obtain the fishbone soup.
The embodiment provides a portable instant ferment fish soup, and the raw materials components include:
50 parts of fish meat, 25 parts of starch, 5 parts of ginger, 4 parts of green Chinese onion, 213 parts of fish bone soup, 4 parts of edible salt, 4 parts of chicken essence, 3 parts of white pepper powder and 2 parts of mushroom ferment;
the preparation method of the portable instant enzyme fish soup comprises the following steps:
(SS1) grinding and juicing the ginger and the green Chinese onion to obtain ginger juice and green Chinese onion juice;
(SS2) cleaning the fish, adding 0.6 weight part of mushroom enzyme, 1.5 weight parts of ginger juice and 1.2 weight parts of scallion juice, kneading for 4min, pickling for 10min, cleaning with clear water, and chopping into minced fish to obtain minced fish;
(SS3) adding starch, 0.6 part by weight of mushroom enzyme, the rest ginger juice, the rest onion juice and 200 parts by weight of water into the minced fish, uniformly mixing, extruding and boiling to obtain fish balls;
(SS4) uniformly mixing the fish balls, the fish bone soup, the edible salt, the chicken essence, the white pepper powder and the rest mushroom ferment, sealing, sterilizing at 120 ℃ for 30min, and standing for 7 days to obtain the portable instant ferment fish soup.
Example 3
This embodiment provides a fungus mushroom ferment, and raw material composition includes:
100 parts of black fungus, 100 parts of pine mushroom, 100 parts of matsutake, 100 parts of hericium erinaceus, 400 parts of brown sugar, 27 parts of bifidobacterium adolescentis, 13 parts of lactobacillus bulgaricus, 27 parts of bifidobacterium bifidum, 20 parts of lactobacillus acidophilus and 13 parts of saccharomycetes;
the preparation method of the mushroom ferment comprises the following steps:
(S1) cleaning Auricularia, Tricholoma matsutake and Hericium erinaceus, removing impurities, soaking in water for 60min, removing impurities and soaking water, adding 2000 parts by weight of water, and pulping to obtain raw material thick pulp;
(S2) dissolving brown sugar and probiotics with 1000 parts by weight of water, adding the dissolved brown sugar and probiotics into the raw material thick pulp, uniformly mixing, and fermenting at 38 ℃ for 36 hours to obtain the mushroom ferment.
The embodiment provides a preparation method of fish bone soup, which comprises the following steps: cleaning 200 parts by weight of fishbone and 200 parts by weight of big ox bone, adding 10 parts by weight of mushroom enzyme, 20 parts by weight of ginger and 15 parts by weight of chive, pickling for 8min, adding 10 parts by weight of mushroom enzyme and 2000 parts by weight of drinking water, decocting for 1.5h with strong fire, and filtering to obtain the fishbone soup.
The embodiment provides a portable instant ferment fish soup, and the raw materials components include:
40 parts of fish meat, 20 parts of starch, 4 parts of ginger, 3.5 parts of green Chinese onion, 203 parts of fish bone soup, 3 parts of edible salt, 3 parts of chicken essence, 2 parts of white pepper powder and 1.5 parts of mushroom ferment;
the preparation method of the portable instant enzyme fish soup comprises the following steps:
(SS1) grinding and juicing the ginger and the green Chinese onion to obtain ginger juice and green Chinese onion juice;
(SS2) cleaning the fish, adding 0.375 parts by weight of mushroom enzyme, 1 part by weight of ginger juice and 0.875 part by weight of scallion juice, kneading for 3min, pickling for 8min, cleaning with clear water, and chopping into minced fish to obtain minced fish;
(SS3) adding starch, the 0.375 parts by weight of mushroom enzyme, the rest ginger juice, the rest onion juice and 120 parts by weight of water into the minced fish, uniformly mixing, extruding into pills and boiling to obtain fish balls;
(SS4) uniformly mixing the fish balls, the fish bone soup, the edible salt, the chicken essence, the white pepper powder and the rest mushroom ferment, sealing, sterilizing at 115 ℃ for 25min, and standing for 6 days to obtain the portable instant ferment fish soup.
Comparative example 1
The difference between the comparative example and the example 3 is only the difference between the raw material components of the portable instant enzyme fish soup, mushroom enzyme is not added in the preparation of the fish soup in the comparative example, and the other operations are the same as the example 3.
Examples of the experiments
The taste of the fish soup obtained in example 3 and comparative example 1 was scored
And (3) recalling 60 volunteers, equally dividing the volunteers into two groups according to different ages and sexes, respectively testing the fish soup obtained in the example 3 and the fish soup obtained in the comparative example 1, grading, and dividing the fish soup into 10 groups, respectively adding the grades of the volunteers in each group, and averaging to obtain the grade of the fish soup of the group tested by the personnel, wherein the results are shown in the table 1.
TABLE 1 scoring results
As can be seen from table 1, the average score of the ferment fish soup obtained in example 3 of the present invention is much higher than that of the comparative example 1, and the taste and flavor of the fish soup and fish ball are superior to those of the comparative example; the fish soup has special fragrance, no fishy smell, bright color, fresh flavor and delicious taste, and the fish balls are chewy and delicious without fishy smell, and are deeply loved by volunteers.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. A portable instant enzyme fish soup is characterized by comprising the following raw materials:
30-50 parts of fish meat, 15-25 parts of starch, 3-5 parts of ginger, 3-4 parts of green Chinese onion, 213 parts of fish bone soup 193-containing materials, 2-4 parts of edible salt, 2-4 parts of chicken essence, 1-3 parts of white pepper powder and 1-2 parts of mushroom ferment.
2. The portable instant enzyme fish soup of claim 1, wherein the raw material components comprise:
40 parts of fish meat, 20 parts of starch, 4 parts of ginger, 3.5 parts of green Chinese onion, 203 parts of fish bone soup, 3 parts of edible salt, 3 parts of chicken essence, 2 parts of white pepper powder and 1.5 parts of mushroom ferment.
3. The portable instant enzyme fish soup of any one of claims 1-2, wherein the mushroom enzyme is prepared by the following steps:
(S1) cleaning Auricularia, Tricholoma matsutake and Hericium erinaceus, removing impurities, soaking in water, removing impurities and soaking water, adding water, and pulping to obtain raw material thick pulp;
(S2) dissolving brown sugar and probiotics in water, adding the brown sugar and the probiotics into the raw material thick pulp, uniformly mixing, and fermenting to obtain the mushroom ferment.
4. The portable instant enzyme fish soup of claim 3, wherein in the step (S1), the soaking time is 50-70min, and the mass of the water added for beating into thick paste is 4-6 times of the total mass of Auricularia, Tricholoma matsutake and Hericium erinaceus; in the step (S1) and the step (S2), the mass ratio of the black fungus, the pine mushroom, the matsutake mushroom, the hericium erinaceus, the brown sugar to the probiotics is 1:1:1:1 (3-5: 1).
5. The portable instant ferment fish soup of claim 3, wherein in the step (S2), the probiotics comprise Bifidobacterium adolescentis, Lactobacillus bulgaricus, Bifidobacterium bifidum, Lactobacillus acidophilus and yeast, and the mass ratio of Bifidobacterium adolescentis, Lactobacillus bulgaricus, Bifidobacterium bifidum, Lactobacillus acidophilus and yeast is (4-6): (2-4): (4-6): (3-5): (2-4).
6. The portable instant enzyme fish soup of claim 3, wherein in the step (S2), the water used for dissolving the brown sugar and the probiotics is 2-3 times of the brown sugar; the fermentation temperature is 35-40 ℃, and the fermentation time is 24-48 h.
7. The portable instant enzyme fish soup according to any one of claims 1-2, wherein the fish bone soup is prepared by the following steps: cleaning fishbone and big bone, adding mushroom enzyme, ginger and chive which account for 1/2 of the total amount of the mushroom enzyme to pickle, adding the rest mushroom enzyme and drinking water to decoct with strong fire, and filtering to obtain filtrate, namely the fishbone soup.
8. The portable instant enzyme fish soup of claim 7, wherein the mass ratio of the total amount of the fishbone, the large bone, the ginger, the chive, the mushroom enzyme and the drinking water is 20: 20: 2: 1.5: (1.5-2.5): 200 of a carrier; the big bone is any one of big pig bone, big sheep bone or big cow bone; the pickling time is 5-10min, and the boiling time with big fire is 1-2 h.
9. A method for preparing the portable instant enzyme fish soup of any one of claims 1-8, comprising the steps of:
(SS1) grinding and juicing the ginger and the green Chinese onion to obtain ginger juice and green Chinese onion juice;
(SS2) cleaning the fish, adding 20-30% of mushroom enzyme, 20-30% of ginger juice and 20-30% of scallion juice in parts by weight, kneading, pickling, cleaning with clear water, and chopping into minced fish to obtain minced fish;
(SS3) adding starch, 20-30% of mushroom enzyme, the rest ginger juice, the rest onion juice and water into the minced fish, uniformly mixing, extruding and boiling to obtain fish balls;
(SS4) uniformly mixing the fish balls, the fish bone soup, the edible salt, the chicken essence, the white pepper powder and the rest mushroom ferment, sealing, sterilizing and standing to obtain the portable instant ferment fish soup.
10. The method for preparing said portable instant enzyme fish soup as claimed in claim 9, wherein in step (SS2), said kneading time is 2-4min, and said pickling time is 5-10 min;
in the step (SS3), the mass of the added water is 2-4 times of the mass of the fish meat;
in the step (SS4), the sterilization temperature is 110-120 ℃, the sterilization time is 20-30min, and the standing time is 5-7 days.
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Application publication date: 20200218 |