CN111602786A - Formula for making fish bubbles with spicy flavor and preparation method thereof - Google Patents

Formula for making fish bubbles with spicy flavor and preparation method thereof Download PDF

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Publication number
CN111602786A
CN111602786A CN202010576739.2A CN202010576739A CN111602786A CN 111602786 A CN111602786 A CN 111602786A CN 202010576739 A CN202010576739 A CN 202010576739A CN 111602786 A CN111602786 A CN 111602786A
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China
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parts
fish
powder
spicy
pepper
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Chinese (zh)
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龚创奇
龚思瑞
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Hunan Chuangqi Food Co ltd
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Hunan Chuangqi Food Co ltd
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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
    • 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
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A23L5/44—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a formula for preparing spicy fish bubbles and a preparation method thereof, wherein the formula comprises the following raw materials: the seasoning comprises fish makings, cumin powder, monosodium glutamate, white sugar, I + G, pepper powder, scallop, malt powder, chicken powder, beef powder, streptococcus lactis, tea polyphenol, D-sodium erythorbate, potassium sorbate, Indian chili, ginger oil, broad bean paste, rice wine, white vinegar, oyster sauce, pepper oil, spicy essence, meat flavor essence, chilli extract, capsanthin, maltose and salad oil. The preparation method comprises the following steps: pre-treatment, pickling, stir-frying, coloring, frying, cooling, cooking, stirring, sterilizing and packaging. The fish bubble produced by the invention has pleasant color, rich fragrance, almost no fishy smell, elasticity, toughness and high nutritional value.

Description

Formula for making fish bubbles with spicy flavor and preparation method thereof
Technical Field
The invention relates to the field of food processing, in particular to a formula for making spicy fish bubbles and a preparation method thereof.
Background
The fish vacuole is a white bubble-shaped substance in the fish body, and the fish vacuole is also an organ for keeping the body balance of the fish in water. The fish bubble is a food material with excellent health care effect, and can absorb abundant nutrition, inhibit the generation of various carcinogenic substances in a human body, enhance the activity of human tissue cells and prevent the canceration of the cells after being eaten by people at ordinary times. In addition, the nutrient components contained in the fish bubble can promote the regeneration of immune cells, and the fish bubble has great benefit for enhancing the self disease resistance of human bodies. One of the important effects of fish bubbles is tonifying kidney and inducing diuresis, which can improve the kidney function of human and accelerate the metabolism of excess water in human body.
With the improvement of living standard, people have higher and higher requirements on the taste of the fish bubbles, however, the existing fish bubbles are often made by boiling the fish bubbles in water and frying, but the fish bubbles often have heavy fishy smell to influence the taste of people, and the making process needs to be enhanced. In addition, the fish bubbles are prepared by different formulas, and the taste of the prepared fish bubbles is greatly different.
Disclosure of Invention
In view of the above, it is necessary to provide a recipe for producing fish bubbles having a spicy flavor, in view of the problems of the background art.
The formula for preparing the spicy fish bubbles comprises the following raw materials in parts by weight:
480-520 parts of fish bubbles; 4-7 parts of cumin powder; 7-10 parts of monosodium glutamate; 3-5 parts of white sugar; 0.8-1.2 parts of I + G; 0.9-1.1 parts of pepper; 1.8-2.2 parts of scallop extract; 0.4-0.6 parts of malt flour; 4.5-5.5 parts of chicken powder; 5.5-6.5 parts of beef powder; 0.02-0.05 part of streptococcus lactis; 0.065-0.085 parts of tea polyphenol; 0.22-0.27 part of D-sodium erythorbate; 0.24-0.26 part of potassium sorbate; 25-35 parts of Indian pepper; 0.8-1.2 parts of ginger oil; 7.5-8.5 parts of broad bean paste; 1.5-2.0 parts of rice wine; 1.8-2.2 parts of white vinegar; 3.3-3.7 parts of oyster sauce; 7.0-8.0 parts of zanthoxylum oil; 0.4-0.6 part of spicy essence; 0.4-0.6 parts of meat flavor; 0.4-0.6 part of chilli extract; 0.4-0.6 parts of capsanthin; 9-11 parts of maltose; 70-80 parts of salad oil.
In one embodiment, the formula comprises the following raw materials in parts by weight:
500 parts of fish soup; 5 parts of cumin powder; 8 parts of monosodium glutamate; 4 parts of white sugar; 1 parts of I + G; 1 part of pepper; 2 parts of scallop extract; 0.5 part of malt flour; 5 parts of chicken powder; 6 parts of beef powder; 0.03 part of streptococcus lactis; 0.075 part of tea polyphenol; 0.25 part of D-sodium erythorbate; 0.25 part of potassium sorbate; 30 parts of Indian pepper; 1 part of ginger oil; 8 parts of broad bean paste; 1.7 parts of rice wine; 2 parts of white vinegar; 3.5 parts of oyster sauce; 7.5 parts of zanthoxylum oil; 0.5 part of spicy essence; 0.5 part of meat flavor essence; 0.5 part of chilli extract; 0.5 part of capsanthin; 10 parts of maltose; and 75 parts of salad oil.
In one embodiment, the formula comprises the following raw materials in parts by weight:
480 parts of fish soup; 4 parts of cumin powder; 7 parts of monosodium glutamate; 3 parts of white sugar; 0.8 part of I + G; 0.9 part of pepper; 1.8 parts of scallop extract; 0.4 part of malt flour; 4.5 parts of chicken powder; 5.5 parts of beef powder; 0.02 part of streptococcus lactis; 0.065 part of tea polyphenol; 0.22 part of D-sodium erythorbate; 0.24 part of potassium sorbate; 25 parts of Indian pepper; 0.8 part of ginger oil; 7.5 parts of broad bean paste; 1.5 parts of rice wine; 1.8 parts of white vinegar; 3.3 parts of oyster sauce; 7.0 parts of zanthoxylum oil; 0.4 part of spicy essence; 0.4 part of meat flavor essence; 0.4 part of chilli extract; 0.4 part of capsanthin; 9 parts of maltose; and 70 parts of salad oil.
In one embodiment, the formula comprises the following raw materials in parts by weight:
520 parts of fish soup; 7 parts of cumin powder; 10 parts of monosodium glutamate; 5 parts of white sugar; 1.2 parts of I + G; 1.1 parts of pepper; 2.2 parts of scallop extract; 0.6 part of malt flour; 5.5 parts of chicken powder; 6.5 parts of beef powder; 0.05 part of streptococcus lactis; 0.085 part of tea polyphenol; 0.27 part of D-sodium erythorbate; 0.26 part of potassium sorbate; 35 parts of Indian pepper; 1.2 parts of ginger oil; 8.5 parts of broad bean paste; 2.0 parts of rice wine; 2.2 parts of white vinegar; 3.7 parts of oyster sauce; 8.0 parts of zanthoxylum oil; 0.6 part of spicy essence; 0.6 part of meat flavor essence; 0.6 part of chilli extract; 0.6 part of capsanthin; 11 parts of maltose; 80 parts of salad oil.
In addition, the invention also provides a preparation method for preparing the spicy fish bubble, which comprises the following steps:
1) pretreatment: preparing 480-520 parts of raw materials of fish makeups, 4-7 parts of cumin powder, 7-10 parts of monosodium glutamate, 3-5 parts of white sugar, 0.8-1.2 parts of I + G and 0.9-1.1 parts of pepper in parts by weight; 1.8-2.2 parts of scallop extract; 0.4-0.6 part of malt flour, 4.5-5.5 parts of chicken powder, 5.5-6.5 parts of beef powder, 0.02-0.05 part of streptococcus lactis, 0.065-0.085 part of tea polyphenol, 0.22-0.27 part of D-sodium erythorbate, 0.24-0.26 part of potassium sorbate, 25-35 parts of Indian hot pepper, 0.8-1.2 parts of ginger oil, 7.5-8.5 parts of broad bean paste, 1.5-2.0 parts of rice wine, 1.8-2.2 parts of white vinegar, 3.3-3.7 parts of oyster oil, 7.0-8.0 parts of pepper oil, 0.4-0.6 part of spicy essence, 0.4-0.6 part of meat flavor essence, 0.4-0.6 part of chilli extract, 0.4-0.6 part of red pepper, 9-11 parts of maltose and 80-80 parts of salad oil.
2) Pickling: washing the fish soaking with clear water, puncturing with a syringe, and draining.
After draining, adding malt flour, chicken powder, beef powder, white vinegar, ginger oil, pepper powder, D-sodium erythorbate and potassium sorbate for pickling, and draining.
3) Stir-frying: mixing salad oil and white sugar with strong fire, and parching to brown.
4) Coloring: mixing the drained fish bubbles in the step 2) with the salad oil and the white sugar which are stir-fried to be caramel color in the step 3) to color the fish bubbles, and fishing out the fish bubbles after coloring.
5) Frying: adding bean paste and pricklyash peel oil into the fish soaking fished out after coloring and frying.
6) And (3) cooling: standing and cooling the fish bubbles fried in the step 5).
7) Stewing: putting the fish bubble cooled in the step 6) into a pot filled with cold boiled water, and adding tea polyphenol, Indian pepper, chilli extract, capsanthin, maltose, rice wine, meat flavor essence, scallop meat essence, monosodium glutamate, oyster sauce, I + G and streptococcus lactis in sequence for stewing.
8) Stirring: fishing out the fish marinated in the step 7), and adding the cumin powder to the fished fish marinated in the step 7) and stirring uniformly.
9) And (3) sterilization: and 5) carrying out ultrahigh-temperature instantaneous sterilization on the uniformly stirred fish bubbles in the step 8) to obtain the fish bubble finished product with spicy flavor.
10) Packaging: and (4) carrying out vacuum packaging and bagging treatment on the spicy fish bubble finished product in the step 9).
In one embodiment, in the step 2), the pickling time is 50min to 70 min.
In one embodiment, in the step 5), the frying time is 8-10 min.
In one embodiment, in the step 6), the standing and cooling time is 30-40 min.
In one embodiment, in the step 7), the stewing time is 90-120 min, and the temperature is 80-110 ℃.
In one embodiment, in the step 9), the sterilization temperature is 130-140 ℃, and the sterilization time is 5-15 s.
Advantages and advantageous effects of the invention
The formula for preparing the spicy fish bubble comprises Indian chili, has spicy taste and no taste, and can treat gastrointestinal discomfort and resist cold; the I + G has the function of increasing freshness and has certain adjuvant therapy effect on migratory hepatitis, chronic hepatitis, progressive muscular atrophy and various eye diseases; the rice wine has aromatic fragrance, and can promote appetite and relieve fatigue; ginger oil has effects of promoting appetite, resisting cold, and sterilizing; the tea polyphenols have antioxidant, blood lipid reducing, and blood glucose reducing effects; the meat flavor can enhance flavor and improve taste, is a fishy smell expelling agent, can improve taste and prolong the storage period of food; the capsanthin has strong tinting strength and good color retention effect; the oyster sauce has delicious taste, thick oyster fragrance, moderate viscosity and high nutritive value; the pepper oil and pepper is thick in fragrance and mellow, numb and tasty; the addition of potassium sorbate can extend the shelf life of the present invention. The preparation process of the invention comprises the steps of pickling, stir-frying, coloring, frying, cooling, stewing, stirring, sterilizing and packaging, and the order of the preparation process ensures that the finally prepared fish bubble finished product with spicy flavor has good color, aroma, taste and elasticity and toughness.
Detailed Description
The present invention will be described in detail with reference to the following embodiments in order to make the aforementioned objects, features and advantages of the invention more comprehensible. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein, but rather should be construed as broadly as the present invention is capable of modification in various respects, all without departing from the spirit and scope of the present invention.
Example 1
The formula for preparing the spicy fish bubbles comprises the following raw materials in parts by weight: 500 parts of fish mazzo, 5 parts of cumin powder, 8 parts of monosodium glutamate, 4 parts of white sugar, 1 part of I + G (1), 1 part of pepper powder, 2 parts of scallop powder, 0.5 part of malt powder, 5 parts of chicken powder, 6 parts of beef powder, 0.03 part of streptococcus lactis, 0.075 part of tea polyphenol, 0.25 part of D-sodium erythorbate, 0.25 part of potassium sorbate, 30 parts of Indian pepper, 1 part of ginger oil, 8 parts of broad bean paste, 1.7 parts of rice wine, 2 parts of white vinegar, 3.5 parts of oyster sauce, 7.5 parts of pepper oil, 0.5 part of spicy essence, 0.5 part of meat flavor, 0.5 part of chilli extract, 0.5 part of chilli red, 10 parts of maltose and 75 parts of salad oil.
A preparation method for preparing the fish bubbles with spicy flavor by using the formula for preparing the fish bubbles with spicy flavor comprises the following steps:
1) pretreatment: preparing raw materials including 500 parts of fish makeups, 5 parts of cumin powder, 8 parts of monosodium glutamate, 4 parts of white sugar, 1 part of I + G and 1 part of pepper in parts by weight; 2 parts of scallop extract; 0.5 part of malt flour, 5 parts of chicken powder, 6 parts of beef powder, 0.03 part of streptococcus lactis, 0.075 part of tea polyphenol, 0.25 part of D-sodium erythorbate, 0.25 part of potassium sorbate, 30 parts of Indian chili, 1 part of ginger oil, 8 parts of thick broad-bean sauce, 1.7 parts of rice wine, 2 parts of white vinegar, 3.5 parts of oyster sauce, 7.5 parts of pepper oil, 0.5 part of spicy essence, 0.5 part of meat flavor essence, 0.5 part of chilli extract, 0.5 part of capsanthin, 10 parts of maltose and 75 parts of salad oil.
2) Pickling: washing the fish soaking with clear water, puncturing with a syringe, and draining.
Draining water, adding fructus Hordei Germinatus powder, chicken powder, beef powder, white vinegar, ginger oil, fructus Piperis powder, D-sodium erythorbate and potassium sorbate, pickling for 60min, and draining.
3) Stir-frying: mixing salad oil and white sugar with strong fire, and parching to brown.
4) Coloring: mixing the drained fish bubbles in the step 2) with the salad oil and the white sugar which are stir-fried to be caramel color in the step 3) to color the fish bubbles, and fishing out the fish bubbles after coloring.
5) Frying: adding bean paste and oleum Zanthoxyli Bungeani into the fish soaking fish after coloring, and frying for 9 min.
6) And (3) cooling: standing and cooling the fish bubbles fried in the step 5), wherein the standing and cooling time is 35 min.
7) Stewing: putting the fish bubble cooled in the step 6) into a pot filled with cold boiled water, and adding tea polyphenol, Indian pepper, chilli extract, capsanthin, maltose, rice wine, meat flavor, scallop meat essence, monosodium glutamate, oyster sauce, I + G and streptococcus lactis in sequence for stewing for 100min at the temperature of 95 ℃.
8) Stirring: fishing out the fish marinated in the step 7), and adding the cumin powder to the fished fish marinated in the step 7) and stirring uniformly.
9) And (3) sterilization: and 5) carrying out ultrahigh-temperature instantaneous sterilization on the uniformly stirred fish bubbles in the step 8), wherein the sterilization temperature is 135 ℃, and the sterilization time is 10s, so as to obtain the spicy fish bubble finished product.
10) Packaging: and (4) carrying out vacuum packaging and bagging treatment on the spicy fish bubble finished product in the step 9).
Example 2
The formula for preparing the spicy fish bubbles comprises the following raw materials in parts by weight: 480 parts of fish maw, 4 parts of cumin powder, 7 parts of monosodium glutamate, 3 parts of white sugar, I + G (0.8 part), 0.8 part of pepper powder, 1.8 parts of scallop powder, 0.4 part of malt powder, 4.5 parts of chicken powder, 5.5 parts of beef powder, 0.02 part of streptococcus lactis, 0.065 part of tea polyphenol, 0.22 part of D-sodium erythorbate, 0.24 part of potassium sorbate, 25 parts of Indian pepper, 0.8 part of ginger oil, 7.5 parts of broad bean paste, 1.5 parts of rice wine, 1.8 parts of white vinegar, 3.3 parts of oyster oil, 7 parts of zanthoxylum oil, 0.4 part of spicy essence, 0.4 part of meat flavor essence, 0.4 part of chilli essence, 0.4 part of capsanthin, 9 parts of maltose and 70 parts of salad oil.
A preparation method for preparing the fish bubbles with spicy flavor by using the formula for preparing the fish bubbles with spicy flavor comprises the following steps:
1) pretreatment: preparing 480 parts of raw materials of fish maw, 4 parts of cumin powder, 7 parts of monosodium glutamate, 3 parts of white sugar, 0.8 part of I + G and 0.8 part of pepper in parts by weight; 1.8 parts of scallop extract; 0.4 part of malt flour, 4.5 parts of chicken powder, 5.5 parts of beef powder, 0.02 part of streptococcus lactis, 0.065 part of tea polyphenol, 0.22 part of D-sodium erythorbate, 0.24 part of potassium sorbate, 25 parts of Indian pepper, 0.8 part of ginger oil, 7.5 parts of broad bean paste, 1.5 parts of rice wine, 1.8 parts of white vinegar, 3.3 parts of oyster sauce, 7 parts of pepper oil, 0.4 part of spicy essence, 0.4 part of meat flavor, 0.4 part of chilli essence, 0.4 part of chilli red, 9 parts of maltose and 70 parts of salad oil.
2) Pickling: washing the fish soaking with clear water, puncturing with a syringe, and draining.
Draining water, adding fructus Hordei Germinatus powder, chicken powder, beef powder, white vinegar, ginger oil, fructus Piperis powder, D-sodium erythorbate and potassium sorbate, pickling for 50min, and draining.
3) Stir-frying: mixing salad oil and white sugar with strong fire, and parching to brown.
4) Coloring: mixing the drained fish bubbles in the step 2) with the salad oil and the white sugar which are stir-fried to be caramel color in the step 3) to color the fish bubbles, and fishing out the fish bubbles after coloring.
5) Frying: adding bean paste and oleum Zanthoxyli Bungeani into the fish soaking fish after coloring, and frying for 8 min.
6) And (3) cooling: standing and cooling the fish bubbles fried in the step 5), wherein the standing and cooling time is 30 min.
7) Stewing: putting the fish bubble cooled in the step 6) into a pot filled with cold boiled water, and adding tea polyphenol, Indian pepper, chilli extract, capsanthin, maltose, rice wine, meat flavor, scallop meat essence, monosodium glutamate, oyster sauce, I + G and streptococcus lactis in sequence for stewing for 90min at the temperature of 80 ℃.
8) Stirring: fishing out the fish marinated in the step 7), and adding the cumin powder to the fished fish marinated in the step 7) and stirring uniformly.
9) And (3) sterilization: and 5) carrying out ultrahigh-temperature instantaneous sterilization on the uniformly stirred fish bubbles in the step 8), wherein the sterilization temperature is 130 ℃, and the sterilization time is 5s, so as to obtain the fish bubble finished product with spicy flavor.
10) Packaging: and (4) carrying out vacuum packaging and bagging treatment on the spicy fish bubble finished product in the step 9).
Example 3
The formula for preparing the spicy fish bubbles comprises the following raw materials in parts by weight: 520 parts of fish mazzo, 7 parts of cumin powder, 10 parts of monosodium glutamate, 5 parts of white sugar, 1.2 parts of I + G (I + G), 1.1 parts of pepper powder, 2.2 parts of scallop powder, 0.6 part of malt powder, 5.5 parts of chicken powder, 6.5 parts of beef powder, 0.05 part of streptococcus lactis, 0.085 part of tea polyphenol, 0.27 part of D-sodium erythorbate, 0.26 part of potassium sorbate, 35 parts of Indian pepper, 1.2 parts of ginger oil, 8.5 parts of broad bean paste, 2.0 parts of rice wine, 2.2 parts of white vinegar, 3.7 parts of oyster oil, 8.0 parts of zanthoxylum oil, 0.6 part of spicy essence, 0.6 part of meat flavor essence, 0.6 part of chilli red, 11 parts of maltose and 80 parts of salad oil.
A preparation method for preparing the fish bubbles with spicy flavor by using the formula for preparing the fish bubbles with spicy flavor comprises the following steps:
1) pretreatment: preparing 480 parts of raw materials of fish maw, 4 parts of cumin powder, 7 parts of monosodium glutamate, 3 parts of white sugar, 0.8 part of I + G and 0.8 part of pepper in parts by weight; 1.8 parts of scallop extract; 0.4 part of malt flour, 4.5 parts of chicken powder, 5.5 parts of beef powder, 0.02 part of streptococcus lactis, 0.065 part of tea polyphenol, 0.22 part of D-sodium erythorbate, 0.24 part of potassium sorbate, 25 parts of Indian pepper, 0.8 part of ginger oil, 7.5 parts of broad bean paste, 1.5 parts of rice wine, 1.8 parts of white vinegar, 3.3 parts of oyster sauce, 7 parts of pepper oil, 0.4 part of spicy essence, 0.4 part of meat flavor, 0.4 part of chilli essence, 0.4 part of chilli red, 9 parts of maltose and 70 parts of salad oil.
2) Pickling: washing the fish soaking with clear water, puncturing with a syringe, and draining.
Draining water, adding fructus Hordei Germinatus powder, chicken powder, beef powder, white vinegar, ginger oil, fructus Piperis powder, D-sodium erythorbate and potassium sorbate, pickling for 70min, and draining.
3) Stir-frying: mixing salad oil and white sugar with strong fire, and parching to brown.
4) Coloring: mixing the drained fish bubbles in the step 2) with the salad oil and the white sugar which are stir-fried to be caramel color in the step 3) to color the fish bubbles, and fishing out the fish bubbles after coloring.
5) Frying: adding bean paste and pricklyash peel oil into the fish soaking fished out after coloring, and frying for 10 min.
6) And (3) cooling: standing and cooling the fish bubbles fried in the step 5), wherein the standing and cooling time is 40 min.
7) Stewing: putting the fish bubble cooled in the step 6) into a pot filled with cold boiled water, and adding tea polyphenol, Indian pepper, chilli extract, capsanthin, maltose, rice wine, meat flavor, scallop meat essence, monosodium glutamate, oyster sauce, I + G and streptococcus lactis in sequence for stewing for 120min at the temperature of 110 ℃.
8) Stirring: fishing out the fish marinated in the step 7), and adding the cumin powder to the fished fish marinated in the step 7) and stirring uniformly.
9) And (3) sterilization: and 5) carrying out ultrahigh-temperature instantaneous sterilization on the uniformly stirred fish bubbles in the step 8), wherein the sterilization temperature is 140 ℃, and the sterilization time is 15s, so as to obtain the fish bubble finished product with spicy flavor.
10) Packaging: and (4) carrying out vacuum packaging and bagging treatment on the spicy fish bubble finished product in the step 9).
Comparative example 1
The formula for preparing the spicy fish bubbles comprises the following raw materials in parts by weight: 50-60 parts of chilli powder, 12-14 parts of black pepper powder, 8-16 parts of mustard powder, 4-10 parts of ginger powder, 10-16 parts of white sugar, 5-10 parts of thyme and 5-10 parts of vanilla powder.
The manufacturing process comprises the following steps: permeating with vacuum penetrating fluid at first, then adding the raw materials for pickling for 1-2 hours; then steaming and boiling for 1-2 minutes in steam at 200-250 ℃; then freezing; and finally, sterilizing.
The fish bubble products prepared in the examples 1 to 3 and the comparative example 1 are tested, and the table 1 is a sensory evaluation standard table of the spicy fish bubble finished product.
TABLE 1 Standard Table of sensory evaluation of spicy fish bubbles
Figure BDA0002550202180000081
Sensory scoring criteria: the spicy-flavor fish bubble products obtained in examples 1 to 3 and comparative example 1 were used as samples by an evaluation group of 30 persons, and all the panelists were evaluated individually without any interference. The full is 100 points.
Table 2 shows a comparison table of the results of sensory evaluation of examples 1 to 3 and comparative example 1.
TABLE 2 comparison table of sensory evaluation results of examples 1 to 3 and comparative example 1
Color and luster Spicy taste Fishy smell Elastic and tough force Nutritive value Sensory scoring
Example 1 18 19 19.5 19 18 93.5
Example 2 15 19 19 19 18 90
Example 3 19 18 19 20 18 94
Comparative example 1 13 11 17.5 13 15.5 70
As can be seen from Table 2, the spicy fish bubbles produced by the invention have more pleasant color, stronger aroma, better fishy smell removing effect (almost no fishy smell), more elasticity and toughness and higher nutritional value compared with the spicy fish bubbles produced by the comparative example 1.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims (10)

1. The formula for preparing the spicy fish bubbles is characterized by comprising the following raw materials in parts by weight:
480-520 parts of fish bubbles; 4-7 parts of cumin powder; 7-10 parts of monosodium glutamate; 3-5 parts of white sugar; 0.8-1.2 parts of I + G; 0.9-1.1 parts of pepper; 1.8-2.2 parts of scallop extract; 0.4-0.6 parts of malt flour; 4.5-5.5 parts of chicken powder; 5.5-6.5 parts of beef powder; 0.02-0.05 part of streptococcus lactis; 0.065-0.085 parts of tea polyphenol; 0.22-0.27 part of D-sodium erythorbate; 0.24-0.26 part of potassium sorbate; 25-35 parts of Indian pepper; 0.8-1.2 parts of ginger oil; 7.5-8.5 parts of broad bean paste; 1.5-2.0 parts of rice wine; 1.8-2.2 parts of white vinegar; 3.3-3.7 parts of oyster sauce; 7.0-8.0 parts of zanthoxylum oil; 0.4-0.6 part of spicy essence; 0.4-0.6 parts of meat flavor; 0.4-0.6 part of chilli extract; 0.4-0.6 parts of capsanthin; 9-11 parts of maltose; 70-80 parts of salad oil.
2. The formula for making fish bubbles with spicy flavor according to claim 1, which comprises the following raw materials in parts by weight:
500 parts of fish soup; 5 parts of cumin powder; 8 parts of monosodium glutamate; 4 parts of white sugar; 1 parts of I + G; 1 part of pepper; 2 parts of scallop extract; 0.5 part of malt flour; 5 parts of chicken powder; 6 parts of beef powder; 0.03 part of streptococcus lactis; 0.075 part of tea polyphenol; 0.25 part of D-sodium erythorbate; 0.25 part of potassium sorbate; 30 parts of Indian pepper; 1 part of ginger oil; 8 parts of broad bean paste; 1.7 parts of rice wine; 2 parts of white vinegar; 3.5 parts of oyster sauce; 7.5 parts of zanthoxylum oil; 0.5 part of spicy essence; 0.5 part of meat flavor essence; 0.5 part of chilli extract; 0.5 part of capsanthin; 10 parts of maltose; and 75 parts of salad oil.
3. The formula for making fish bubbles with spicy flavor according to claim 1, which comprises the following raw materials in parts by weight:
480 parts of fish soup; 4 parts of cumin powder; 7 parts of monosodium glutamate; 3 parts of white sugar; 0.8 part of I + G; 0.9 part of pepper; 1.8 parts of scallop extract; 0.4 part of malt flour; 4.5 parts of chicken powder; 5.5 parts of beef powder; 0.02 part of streptococcus lactis; 0.065 part of tea polyphenol; 0.22 part of D-sodium erythorbate; 0.24 part of potassium sorbate; 25 parts of Indian pepper; 0.8 part of ginger oil; 7.5 parts of broad bean paste; 1.5 parts of rice wine; 1.8 parts of white vinegar; 3.3 parts of oyster sauce; 7.0 parts of zanthoxylum oil; 0.4 part of spicy essence; 0.4 part of meat flavor essence; 0.4 part of chilli extract; 0.4 part of capsanthin; 9 parts of maltose; and 70 parts of salad oil.
4. The formula for making fish bubbles with spicy flavor according to claim 1, which comprises the following raw materials in parts by weight:
520 parts of fish soup; 7 parts of cumin powder; 10 parts of monosodium glutamate; 5 parts of white sugar; 1.2 parts of I + G; 1.1 parts of pepper; 2.2 parts of scallop extract; 0.6 part of malt flour; 5.5 parts of chicken powder; 6.5 parts of beef powder; 0.05 part of streptococcus lactis; 0.085 part of tea polyphenol; 0.27 part of D-sodium erythorbate; 0.26 part of potassium sorbate; 35 parts of Indian pepper; 1.2 parts of ginger oil; 8.5 parts of broad bean paste; 2.0 parts of rice wine; 2.2 parts of white vinegar; 3.7 parts of oyster sauce; 8.0 parts of zanthoxylum oil; 0.6 part of spicy essence; 0.6 part of meat flavor essence; 0.6 part of chilli extract; 0.6 part of capsanthin; 11 parts of maltose; 80 parts of salad oil.
5. A method for preparing the spicy fish bubble of claim 1, comprising the steps of:
1) pretreatment: preparing 480-520 parts of raw materials of fish makeups, 4-7 parts of cumin powder, 7-10 parts of monosodium glutamate, 3-5 parts of white sugar, 0.8-1.2 parts of I + G and 0.9-1.1 parts of pepper in parts by weight; 1.8-2.2 parts of scallop extract; 0.4-0.6 part of malt flour, 4.5-5.5 parts of chicken powder, 5.5-6.5 parts of beef powder, 0.02-0.05 part of streptococcus lactis, 0.065-0.085 part of tea polyphenol, 0.22-0.27 part of D-sodium erythorbate, 0.24-0.26 part of potassium sorbate, 25-35 parts of Indian hot pepper, 0.8-1.2 parts of ginger oil, 7.5-8.5 parts of broad bean paste, 1.5-2.0 parts of rice wine, 1.8-2.2 parts of white vinegar, 3.3-3.7 parts of oyster sauce, 7.0-8.0 parts of pepper oil, 0.4-0.6 part of spicy essence, 0.4-0.6 part of meat flavor essence, 0.4-0.6 part of chilli extract, 0.4-0.6 part of red pepper, 9-11 parts of maltose and 80-80 parts of salad oil;
2) pickling: washing the fish bubbles with clear water, puncturing the fish bubbles with a needle cylinder, and draining;
after draining, adding malt flour, chicken powder, beef powder, white vinegar, ginger oil, pepper powder, D-sodium erythorbate and potassium sorbate for pickling, and draining;
3) stir-frying: mixing salad oil and white sugar with strong fire, and parching to brown;
4) coloring: mixing the drained fish bubbles in the step 2) with the salad oil and the white sugar which are stir-fried to be caramel color in the step 3) to color the fish bubbles, and fishing out the fish bubbles after coloring;
5) frying: adding bean paste and pepper oil into the fish bubble fished out after coloring and frying;
6) and (3) cooling: standing and cooling the fish bubbles fried in the step 5);
7) stewing: putting the fish bubble cooled in the step 6) into a pot filled with cold boiled water, and adding tea polyphenol, Indian pepper, chilli extract, capsanthin, maltose, rice wine, meat flavor essence, scallop meat essence, monosodium glutamate, oyster sauce, I + G and streptococcus lactis in sequence for stewing;
8) stirring: fishing out the marinated fish in the step 7), and adding cumin powder to the fished fish to stir uniformly;
9) and (3) sterilization: carrying out ultrahigh-temperature instantaneous sterilization on the uniformly stirred fish bubbles in the step 8) to obtain a fish bubble finished product with spicy flavor;
10) packaging: and (4) carrying out vacuum packaging and bagging treatment on the spicy fish bubble finished product in the step 9).
6. The method for preparing fish bubbles with spicy flavor according to claim 5, wherein the pickling time in the step 2) is 50-70 min.
7. The method for preparing fish bubbles with spicy flavor according to claim 5, wherein the frying time in step 5) is 8-10 min.
8. The method for preparing fish bubbles with spicy flavor according to claim 5, wherein the standing and cooling time in step 6) is 30 to 40 min.
9. The method for preparing fish bubbles with spicy flavor according to claim 5, wherein the stewing time in step 7) is 90-120 min, and the temperature is 80-110 ℃.
10. The method for preparing fish bubbles with spicy flavor according to claim 5, wherein in the step 9), the sterilization temperature is 130 ℃ to 140 ℃ and the sterilization time is 5 to 15 s.
CN202010576739.2A 2020-06-22 2020-06-22 Formula for making fish bubbles with spicy flavor and preparation method thereof Pending CN111602786A (en)

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