CN111602788A - Formula of edible fish for making sauce-board flavor and preparation method thereof - Google Patents

Formula of edible fish for making sauce-board flavor and preparation method thereof Download PDF

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Publication number
CN111602788A
CN111602788A CN202010583771.3A CN202010583771A CN111602788A CN 111602788 A CN111602788 A CN 111602788A CN 202010583771 A CN202010583771 A CN 202010583771A CN 111602788 A CN111602788 A CN 111602788A
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China
Prior art keywords
parts
fish
sauce
pepper
soy sauce
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CN202010583771.3A
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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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Priority to CN202010583771.3A priority Critical patent/CN111602788A/en
Publication of CN111602788A publication Critical patent/CN111602788A/en
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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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • A23L19/00—Products from fruits or vegetables; 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; 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
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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 and a preparation method of edible fish with sauce board flavor, wherein the formula comprises the following raw materials: fish, soy sauce, dark plum, coix seed, rice wine, lemon juice, stevia rebaudiana, oyster sauce, rock candy, peanut oil, salt, red wine, sesame oil, ginger, Pixian broad bean paste, ginkgo, pepper, pod pepper, ageratum leaves, shallot, thirteen spices and medlar. The preparation method comprises the following steps: pretreatment, baking, stewing, cooling, air drying, vacuum packaging and microwave sterilization. The edible fish product with the sauce flavor produced by the invention has the advantages of pleasant color, thick sauce flavor, almost no fishy smell, tight and fine meat quality and high nutritional value. The invention adopts microwave sterilization, is efficient and sanitary, and can well maintain the nutrient components and the flavor.

Description

Formula of edible fish for making sauce-board flavor and preparation method thereof
Technical Field
The invention relates to the field of food processing, in particular to a formula for making edible fish with sauce flavor and a preparation method thereof.
Background
Fishes are distributed all over the world and are various, mainly classified into freshwater fishes and seawater fishes, but have the characteristics of tender and delicious meat and rich nutrition, and are good sources of vitamins and minerals. Eating fish frequently can effectively prevent heart disease, and can strengthen the retina of eyes and brain and nerve tissues.
Scientists have shown that 5% of the us population suffer from more severe depression, while japanese suffers from only 0.1% of more severe depression, 1/50 in american. Research shows that the difference is related to the amount of fish eaten in different dietary habits of two countries. It has been found that fish have a specific fatty acid in their body which is associated with the "cardiotrophin" in the human brain. It has effects of relieving mental stress and balancing emotion. People who do not eat fish or eat fish less often have low levels of "happy hormones", and Americans do not eat fish frequently, so people suffering from melancholia are more.
The fish is of various types, the main edible freshwater fish comprises carp, grass carp, crucian carp, mandarin fish and the like, and the seawater fish comprises yellow croaker, hairtail, flat fish and the like. They all have the characteristics of tender and delicious meat quality and rich nutrition, and are good sources of vitamins and minerals.
With the improvement of living standard, fish processed foods with various tastes are available, wherein the fish processed foods comprise the edible fish with sauce flavor, however, the taste and the preparation process of the edible fish with sauce flavor in the existing market are all to be enhanced; different ingredients and different manufacturing processes are adopted, and the prepared sauce-plate-flavor fish has very different tastes.
Disclosure of Invention
In view of the above, it is necessary to provide a recipe for producing an edible fish having a sauce-board flavor and a method for producing the same.
The formula of the edible fish with the sauce plate flavor comprises the following raw materials in parts by weight:
700-800 parts of fish; 5-10 parts of soy sauce; 5-10 parts of dark soy sauce; 20-50 parts of dark plum; 20-30 parts of coix seeds; 30-40 parts of rice wine; 10-20 parts of lemon juice; 20-30 parts of stevia rebaudiana; 20-25 parts of oyster sauce; 10-15 parts of rock sugar; 30-50 parts of peanut oil; 20-30 parts of salt; 10-50 parts of red wine; 20-30 parts of sesame oil; 20-50 parts of ginger; 10-30 parts of Pi county broad bean paste; 20-30 parts of ginkgo seeds; 50-100 parts of pepper; 30-50 parts of pod pepper; 10-15 parts of agastache rugosus leaves.
In one embodiment, the formula further comprises the following raw materials in parts by weight: 30-50 parts of green onions; 10-15 parts of thirteen spices.
In one embodiment, the formula further comprises the following raw materials in parts by weight: 20-30 parts of medlar.
In one embodiment, the formula comprises the following raw materials in parts by weight:
750 parts of fish; 8 parts of soy sauce; 8 parts of dark soy sauce; 35 parts of dark plum fruit; 25 parts of coix seeds; 35 parts of rice wine; 15 parts of lemon juice; 25 parts of stevia rebaudiana; 23 parts of oyster sauce; 13 parts of rock candy; 40 parts of peanut oil; 25 parts of salt; 30 parts of red wine; 25 parts of sesame oil; 35 parts of ginger; 20 parts of Pi county broad bean paste; 25 parts of ginkgo seeds; 75 parts of pepper; 40 parts of pod pepper; 13 parts of agastache rugosus leaves; 40 parts of scallion; 13 parts of thirteen spices; 25 parts of medlar.
In one embodiment, the formula comprises the following raw materials in parts by weight:
700 parts of fish; 5 parts of soy sauce; 5 parts of dark soy sauce; 20 parts of dark plum; 20 parts of coix seeds; 30 parts of rice wine; 10 parts of lemon juice; 20 parts of stevia rebaudiana; 20 parts of oyster sauce; 10 parts of rock sugar; 30 parts of peanut oil; 20 parts of salt; 10 parts of red wine; 20 parts of sesame oil; 20 parts of ginger; 10 parts of Pi county broad bean paste; 20 parts of ginkgo seeds; 50 parts of pepper; 30 parts of pod pepper; 10 parts of agastache rugosus leaves; 30 parts of green onion; 10 parts of thirteen spices; 20 parts of medlar.
In one embodiment, the formula comprises the following raw materials in parts by weight:
800 parts of fish; 10 parts of soy sauce; 10 parts of dark soy sauce; 50 parts of dark plum; 30 parts of coix seeds; 40 parts of rice wine; 20 parts of lemon juice; 30 parts of stevia rebaudiana; 25 parts of oyster sauce; 15 parts of rock sugar; 50 parts of peanut oil; 30 parts of salt; 50 parts of red wine; 30 parts of sesame oil; 50 parts of ginger; 30 parts of Pi county broad bean paste; 30 parts of ginkgo seeds; 100 parts of pepper; 50 parts of pod pepper; 15 parts of agastache rugosus leaves; 50 parts of green onion; 15 parts of thirteen spices; 30 parts of medlar.
In addition, the invention also provides a preparation method of the edible fish with the flavor of the sauce board, which comprises the following steps:
1) pretreatment: preparing raw materials in parts by weight: 700-800 parts of fish, 5-10 parts of soy sauce, 5-10 parts of dark soy sauce, 20-50 parts of dark plum, 20-30 parts of coix seed, 30-40 parts of rice wine, 10-20 parts of lemon juice, 20-30 parts of stevia rebaudiana, 20-25 parts of oyster sauce, 10-15 parts of rock candy, 30-50 parts of peanut oil, 20-30 parts of salt, 10-50 parts of red wine, 20-30 parts of sesame oil, 20-50 parts of ginger, 10-30 parts of Pixian broad-bean paste, 20-30 parts of ginkgo, 50-100 parts of pepper, 30-50 parts of pod pepper, 10-15 parts of ageratum leaves, 30-50 parts of shallot, 10-15 parts of thirteen-spices and 20-30 parts of medlar.
2) Baking: after internal organs and bile of the fish are removed, the fish is cleaned, and then a plurality of openings are respectively cut on the front surface and the back surface of the fish by a knife.
Then adding peanut oil and ginger, and placing the mixture into an oven to bake for 4 to 5 hours at the temperature of between 60 and 80 ℃.
3) Stewing: and taking out the baked fish, putting the fish into a marinating pot filled with boiling water, and then sequentially adding dark soy sauce, pepper, pod pepper, dark plum fruit, soy sauce, coix seeds, rice wine, stevia rebaudiana, oyster sauce, rock candy, peanut oil, salt, red wine, sesame oil, Pixian broad-bean paste, thirteen spices, medlar, ginkgo and ageratum leaves into the marinating pot to perform primary marinating. Adding lemon juice after the first stewing for the second stewing. And (5) after the second stewing, turning off the fire for soaking, and fishing out the fish after soaking.
4) Cooling: cooling the fish fished out in the step 3).
5) Air drying: and (4) air-drying the cooled fish in the step 4).
6) And (3) vacuum packaging: and (5) carrying out vacuum packaging and bagging treatment on the fish dried in the step 5).
7) Microwave sterilization: and (4) performing microwave sterilization on the fish subjected to vacuum packaging in the step 6) to obtain the sauce plate flavored edible fish finished product.
In one embodiment, in the step 3), the temperature of the first marinating is 90-140 ℃ and the time duration is 60-80 min.
In one embodiment, in the step 3), the temperature of the second stewing is 50-75 ℃ and the time duration is 5-8 min.
In one embodiment, in the step 3), the soaking time after the second stewing is 1.5-2.5 h.
Advantages and advantageous effects of the invention
The formula of the edible fish with the sauce flavor comprises dark plum, has the effects of stimulating appetite, refreshing mouth feel and removing greasiness, and has the effects of astringing lung, astringing intestine, promoting fluid production and calming roundworms.
The coix seed has the functions of facilitating water penetration and moisture permeation, strengthening spleen and stopping diarrhea, removing arthralgia, expelling pus, detoxifying and dissipating stagnation.
The rice wine can remove fishy smell, the fish is stewed by the rice wine, the fragrance is strong, the rice wine contains more than 10 amino acids, 8 amino acids are necessary and cannot be synthesized by a human body, the content of lysine in each liter of the rice wine is several times higher than that of the wine, the rice wine is rare in other nutritional wines in the world, and the rice wine has the functions of tonifying qi and blood, helping digestion, strengthening the spleen, nourishing the stomach, relaxing muscles and stimulating the blood circulation, dispelling wind and removing dampness and the like.
Stevia rebaudiana is a common traditional Chinese medicine; it hardly generates excessive calories after eating; the stewed fish can increase the sweet taste of the fish by adding stevia rebaudiana which contains stevioside, can effectively improve the immunity of the organism, enhance the disease resistance, reduce the blood pressure and control the blood sugar, has good curative effect on diabetes and hypertension, can also relieve fatigue, nourish yin and supplement fluid and eliminate thirst caused by stomach yin deficiency.
Gingko has the functions of nourishing lung, relieving asthma, stopping leukorrhagia and reducing urination, contains rich protein and trace elements, has the functions of improving brain function, strengthening brain memory, delaying senility and beautifying.
The scallion can remove fishy smell; the oyster sauce can also remove fishy smell.
The crystal sugar is different from white sugar, can nourish yin, promote the production of body fluid, moisten lung and relieve cough, and has good adjuvant treatment effect on lung dryness cough, dry cough without phlegm, expectoration with blood.
Fructus Lycii can protect eyes.
The red wine can reduce cholesterol, prevent cardiovascular diseases, and increase the fragrance of fish to make fish more beautiful.
Pi county broad bean paste is called Chuancai soul, and is fragrant, spicy and not dry.
The pod pepper is extremely spicy and tasty, can expel wind and clear away cold, relax tendons and activate collaterals, has the efficacies of killing insects and relieving itching, and can also remove fishy smell.
The pepper can warm up to dispel cold, can improve the digestive ability of the body and can promote the increase of appetite, and the peculiar smell of the pepper can stimulate taste buds, so that digestive juice such as saliva, gastric juice, intestinal juice and the like can be well secreted, and the health of the body can be further promoted.
The agastache leaf is fragrant, and the fishy smell of the fish can be removed by placing a plurality of leaves.
The preparation process of the invention comprises the steps of pretreatment, baking, stewing, cooling, air drying, vacuum packaging and microwave sterilization, and the order of the preparation process ensures that the finally prepared edible fish with the flavor of the sauce plate has good color, aroma, taste and mouthfeel, and the produced finished fish meat is compact. The invention adopts microwave sterilization, is efficient and sanitary, and can well maintain the nutrient components and the flavor.
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 of the edible fish with the sauce plate flavor comprises the following raw materials in parts by weight: 750 parts of fish, 8 parts of soy sauce, 8 parts of dark soy sauce, 35 parts of dark plum, 25 parts of coix seed, 35 parts of rice wine, 15 parts of lemon juice, 25 parts of stevia rebaudiana, 23 parts of oyster sauce, 13 parts of rock candy, 40 parts of peanut oil, 25 parts of salt, 30 parts of red wine, 25 parts of sesame oil, 35 parts of ginger, 20 parts of Pixian broad-bean paste, 25 parts of ginkgo, 75 parts of pepper, 40 parts of pod pepper, 13 parts of ageratum leaves, 40 parts of shallot, 13 parts of thirteen-spices and 25 parts of medlar.
A preparation method of the formula of the edible fish for making the sauce-board flavor comprises the following steps:
1) pretreatment: preparing raw materials in parts by weight: 750 parts of fish, 8 parts of soy sauce, 8 parts of dark soy sauce, 35 parts of dark plum, 25 parts of coix seed, 35 parts of rice wine, 15 parts of lemon juice, 25 parts of stevia rebaudiana, 23 parts of oyster sauce, 13 parts of rock candy, 40 parts of peanut oil, 25 parts of salt, 30 parts of red wine, 25 parts of sesame oil, 35 parts of ginger, 20 parts of Pixian broad-bean paste, 25 parts of ginkgo, 75 parts of pepper, 40 parts of pod pepper, 13 parts of ageratum leaves, 40 parts of shallot, 13 parts of thirteen-spices and 25 parts of medlar.
2) Baking: after internal organs and bile of the fish are removed, the fish is cleaned, and then a plurality of openings are respectively cut on the front surface and the back surface of the fish by a knife.
Adding peanut oil and ginger, and baking at 70 deg.C for 4.5 hr.
3) Stewing: putting the baked fish into a marinating pot filled with boiling water, and then sequentially adding dark soy sauce, pepper, pod pepper, dark plum fruit, soy sauce, coix seed, rice wine, stevia rebaudiana, oyster sauce, rock candy, peanut oil, salt, red wine, sesame oil, Pixian bean paste, thirteen spices, medlar, ginkgo and ageratum leaves into the marinating pot to perform primary marinating, wherein the primary marinating temperature is 115 ℃, and the primary marinating time is 70 min. Adding lemon juice after the first stewing, and carrying out second stewing at 60 ℃ for 6 min. After the second stewing, the fire is turned off, the fish is soaked for 2 hours, and then the fish is fished out.
4) Cooling: cooling the fish fished out in the step 3).
5) Air drying: and (4) air-drying the cooled fish in the step 4).
6) And (3) vacuum packaging: and (5) carrying out vacuum packaging and bagging treatment on the fish dried in the step 5).
7) Microwave sterilization: and (4) performing microwave sterilization on the fish subjected to vacuum packaging in the step 6) to obtain the sauce plate flavored edible fish finished product.
Example 2
The formula of the edible fish with the sauce plate flavor comprises the following raw materials in parts by weight: 700 parts of fish, 5 parts of soy sauce, 5 parts of dark soy sauce, 20 parts of dark plum, 20 parts of coix seed, 30 parts of rice wine, 10 parts of lemon juice, 20 parts of stevia rebaudiana, 20 parts of oyster sauce, 10 parts of rock candy, 30 parts of peanut oil, 20 parts of salt, 10 parts of red wine, 20 parts of sesame oil, 20 parts of ginger, 10 parts of Pixian broad-bean paste, 20 parts of ginkgo, 50 parts of pepper, 30 parts of pod pepper, 10 parts of ageratum leaves, 30 parts of shallot, 10 parts of thirteen-spices and 20 parts of medlar.
A preparation method of the formula of the edible fish for making the sauce-board flavor comprises the following steps:
1) pretreatment: preparing raw materials in parts by weight: 700 parts of fish, 5 parts of soy sauce, 5 parts of dark soy sauce, 20 parts of dark plum, 20 parts of coix seed, 30 parts of rice wine, 10 parts of lemon juice, 20 parts of stevia rebaudiana, 20 parts of oyster sauce, 10 parts of rock candy, 30 parts of peanut oil, 20 parts of salt, 10 parts of red wine, 20 parts of sesame oil, 20 parts of ginger, 10 parts of Pixian broad-bean paste, 20 parts of ginkgo, 50 parts of pepper, 30 parts of pod pepper, 10 parts of ageratum leaves, 30 parts of shallot, 10 parts of thirteen-spices and 20 parts of medlar.
2) Baking: after internal organs and bile of the fish are removed, the fish is cleaned, and then a plurality of openings are respectively cut on the front surface and the back surface of the fish by a knife.
Then adding peanut oil and ginger, and putting into an oven to bake for 4 hours at the temperature of 60 ℃.
3) Stewing: putting the baked fish into a marinating pot filled with boiling water, and then sequentially adding dark soy sauce, pepper, pod pepper, dark plum fruit, soy sauce, coix seed, rice wine, stevia rebaudiana, oyster sauce, rock candy, peanut oil, salt, red wine, sesame oil, Pixian bean paste, thirteen spices, medlar, ginkgo and ageratum leaves into the marinating pot to perform primary marinating, wherein the primary marinating temperature is 100 ℃, and the primary marinating time is 60 min. Adding lemon juice after the first stewing, and carrying out second stewing at 50 ℃ for 5 min. After the second stewing, the fire is cut off, the fish is soaked for 1.5h, and then the fish is fished out.
4) Cooling: cooling the fish fished out in the step 3).
5) Air drying: and (4) air-drying the cooled fish in the step 4).
6) And (3) vacuum packaging: and (5) carrying out vacuum packaging and bagging treatment on the fish dried in the step 5).
7) Microwave sterilization: and (4) performing microwave sterilization on the fish subjected to vacuum packaging in the step 6) to obtain the sauce plate flavored edible fish finished product.
Example 3
The formula of the edible fish with the sauce plate flavor comprises the following raw materials in parts by weight: 800 parts of fish, 10 parts of soy sauce, 10 parts of dark soy sauce, 50 parts of dark plum, 30 parts of coix seed, 40 parts of rice wine, 20 parts of lemon juice, 30 parts of stevia rebaudiana, 25 parts of oyster sauce, 15 parts of rock candy, 50 parts of peanut oil, 30 parts of salt, 50 parts of red wine, 30 parts of sesame oil, 50 parts of ginger, 30 parts of Pixian broad-bean paste, 30 parts of ginkgo, 100 parts of pepper, 50 parts of pod pepper, 15 parts of ageratum leaves, 50 parts of shallot, 15 parts of thirteen-spices and 30 parts of medlar.
A preparation method of the formula of the edible fish for making the sauce-board flavor comprises the following steps:
1) pretreatment: preparing raw materials in parts by weight: 800 parts of fish, 10 parts of soy sauce, 10 parts of dark soy sauce, 50 parts of dark plum, 30 parts of coix seed, 40 parts of rice wine, 20 parts of lemon juice, 30 parts of stevia rebaudiana, 25 parts of oyster sauce, 15 parts of rock candy, 50 parts of peanut oil, 30 parts of salt, 50 parts of red wine, 30 parts of sesame oil, 50 parts of ginger, 30 parts of Pixian broad-bean paste, 30 parts of ginkgo, 100 parts of pepper, 50 parts of pod pepper, 15 parts of ageratum leaves, 50 parts of shallot, 15 parts of thirteen-spices and 30 parts of medlar.
2) Baking: after internal organs and bile of the fish are removed, the fish is cleaned, and then a plurality of openings are respectively cut on the front surface and the back surface of the fish by a knife.
Then adding peanut oil and ginger, and baking for 5 hours at the temperature of 80 ℃.
3) Stewing: and taking out the baked fish, putting the fish into a marinating pot filled with boiling water, and then sequentially adding dark soy sauce, pepper, pod pepper, dark plum fruit, soy sauce, coix seeds, rice wine, stevia rebaudiana, oyster sauce, rock candy, peanut oil, salt, red wine, sesame oil, Pixian broad-bean paste, thirteen-spices, medlar, ginkgo and ageratum leaves into the marinating pot to perform primary marinating, wherein the primary marinating temperature is 140 ℃, and the primary marinating time is 80 min. Adding lemon juice after the first stewing, and carrying out second stewing at 75 ℃ for 8 min. After the second stewing, the fire is cut off, the fish is soaked for 2.5 hours, and then the fish is fished out.
4) Cooling: cooling the fish fished out in the step 3).
5) Air drying: and (4) air-drying the cooled fish in the step 4).
6) And (3) vacuum packaging: and (5) carrying out vacuum packaging and bagging treatment on the fish dried in the step 5).
7) Microwave sterilization: and (4) performing microwave sterilization on the fish subjected to vacuum packaging in the step 6) to obtain the sauce plate flavored edible fish finished product.
Comparative example 1
A method for making sauced salted fish (Chinese invention patent, application publication No. CN110663899) comprises the following raw materials in parts by weight: 80-150kg of water, 5-10kg of okra powder, 2-4kg of salt, 1-3kg of sugar, 2-4kg of dark soy sauce, 1-3kg of cooking wine, 1-3kg of ginger, 0.2-0.4kg of chicken essence, 0.1-0.3kg of monosodium glutamate, 0.1-0.3kg of cassia bark, 0.1-0.3kg of star anise, 0.1-0.3kg of dried pepper, 0.1-0.3kg of amomum tsao-ko and 0.01-0.03kg of nisin.
The manufacturing process comprises the following steps: firstly cleaning fish, pickling the fish with salt for 18-24 hours, baking the fish at the temperature of 30-60 ℃ for 6-8 hours at low temperature, preparing sauce from the raw materials, boiling the fish, cooling the fish to the temperature below 10 ℃, marinating the fish again for crispness preservation, baking the fish at low temperature again, weighing the fish, and feeding the fish into a sterilization workshop for sterilization.
The edible fish products with sauce plate flavor prepared in examples 1 to 3 and comparative example 1 were tested, and table 1 is a sensory evaluation standard table of the finished edible fish products with sauce plate flavor.
TABLE 1 Standard table of sensory evaluation of edible fish with sauce flavor
Figure BDA0002552225780000081
Sensory scoring criteria: the sauce-flavored edible fish products obtained in examples 1 to 3 and comparative example 1 were sampled by a panel of 30 persons, and all panelists were evaluated individually without any intervention. 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 Sauce flavor Fishy smell Firmness of meat Nutritive value Sensory scoring
Example 1 17.5 18.5 19 17.5 19.5 92
Example 2 17.5 19.5 19.5 17.5 19 93
Example 3 18.5 17.5 19.5 18 18 91.5
Comparative example 1 17 15.5 13.5 16 15.5 77.5
As can be seen from Table 2, the edible fish with the sauce flavor produced by the invention has more beautiful color, stronger sauce flavor, better fishy smell removing effect (almost no fishy smell), tighter meat quality, finer texture and higher nutritional value compared with the sauce fish 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 of the edible fish with the sauce plate flavor is characterized by comprising the following raw materials in parts by weight:
700-800 parts of fish; 5-10 parts of soy sauce; 5-10 parts of dark soy sauce; 20-50 parts of dark plum; 20-30 parts of coix seeds; 30-40 parts of rice wine; 10-20 parts of lemon juice; 20-30 parts of stevia rebaudiana; 20-25 parts of oyster sauce; 10-15 parts of rock sugar; 30-50 parts of peanut oil; 20-30 parts of salt; 10-50 parts of red wine; 20-30 parts of sesame oil; 20-50 parts of ginger; 10-30 parts of Pi county broad bean paste; 20-30 parts of ginkgo seeds; 50-100 parts of pepper; 30-50 parts of pod pepper; 10-15 parts of agastache rugosus leaves.
2. The recipe for making the sauced edible fish according to claim 1, characterized in that the recipe further comprises the following raw materials in parts by weight: 30-50 parts of green onions; 10-15 parts of thirteen spices.
3. The recipe for making the sauced edible fish according to claim 2, characterized in that the recipe further comprises the following raw materials in parts by weight: 20-30 parts of medlar.
4. The recipe for making the sauced edible fish according to claim 3, characterized in that the recipe comprises the following raw materials in parts by weight:
750 parts of fish; 8 parts of soy sauce; 8 parts of dark soy sauce; 35 parts of dark plum fruit; 25 parts of coix seeds; 35 parts of rice wine; 15 parts of lemon juice; 25 parts of stevia rebaudiana; 23 parts of oyster sauce; 13 parts of rock candy; 40 parts of peanut oil; 25 parts of salt; 30 parts of red wine; 25 parts of sesame oil; 35 parts of ginger; 20 parts of Pi county broad bean paste; 25 parts of ginkgo seeds; 75 parts of pepper; 40 parts of pod pepper; 13 parts of agastache rugosus leaves; 40 parts of scallion; 13 parts of thirteen spices; 25 parts of medlar.
5. The recipe for making the sauced edible fish according to claim 3, characterized in that the recipe comprises the following raw materials in parts by weight:
700 parts of fish; 5 parts of soy sauce; 5 parts of dark soy sauce; 20 parts of dark plum; 20 parts of coix seeds; 30 parts of rice wine; 10 parts of lemon juice; 20 parts of stevia rebaudiana; 20 parts of oyster sauce; 10 parts of rock sugar; 30 parts of peanut oil; 20 parts of salt; 10 parts of red wine; 20 parts of sesame oil; 20 parts of ginger; 10 parts of Pi county broad bean paste; 20 parts of ginkgo seeds; 50 parts of pepper; 30 parts of pod pepper; 10 parts of agastache rugosus leaves; 30 parts of green onion; 10 parts of thirteen spices; 20 parts of medlar.
6. The recipe for making the sauced edible fish according to claim 3, characterized in that the recipe comprises the following raw materials in parts by weight:
800 parts of fish; 10 parts of soy sauce; 10 parts of dark soy sauce; 50 parts of dark plum; 30 parts of coix seeds; 40 parts of rice wine; 20 parts of lemon juice; 30 parts of stevia rebaudiana; 25 parts of oyster sauce; 15 parts of rock sugar; 50 parts of peanut oil; 30 parts of salt; 50 parts of red wine; 30 parts of sesame oil; 50 parts of ginger; 30 parts of Pi county broad bean paste; 30 parts of ginkgo seeds; 100 parts of pepper; 50 parts of pod pepper; 15 parts of agastache rugosus leaves; 50 parts of green onion; 15 parts of thirteen spices; 30 parts of medlar.
7. A method of preparing the sauce-plate-flavored edible fish according to claim 3, comprising the steps of:
1) pretreatment: preparing raw materials in parts by weight: 700-800 parts of fish, 5-10 parts of soy sauce, 5-10 parts of dark soy sauce, 20-50 parts of dark plum, 20-30 parts of coix seed, 30-40 parts of rice wine, 10-20 parts of lemon juice, 20-30 parts of stevia rebaudiana, 20-25 parts of oyster sauce, 10-15 parts of rock candy, 30-50 parts of peanut oil, 20-30 parts of salt, 10-50 parts of red wine, 20-30 parts of sesame oil, 20-50 parts of ginger, 10-30 parts of Pixian broad-bean paste, 20-30 parts of ginkgo, 50-100 parts of pepper, 30-50 parts of pod pepper, 10-15 parts of ageratum leaves, 30-50 parts of shallot, 10-15 parts of thirteen-spices and 20-30 parts of medlar;
2) baking: removing viscera and bile from fish, cleaning, and cutting the front and back surfaces of fish with a knife;
then adding peanut oil and ginger, putting into an oven, and baking for 4-5 h at the temperature of 60-80 ℃;
3) stewing: putting the baked fish into a marinating pot filled with boiling water, sequentially adding dark soy sauce, pepper, pod pepper, dark plum fruit, soy sauce, coix seed, rice wine, stevia rebaudiana, oyster sauce, crystal sugar, peanut oil, salt, red wine, sesame oil, Pixian bean paste, thirteen-spice, medlar, ginkgo and ageratum leaves into the marinating pot for primary marinating, adding lemon juice after primary marinating for secondary marinating, turning off the fire after secondary marinating for soaking, and fishing out the fish after soaking;
4) cooling: cooling the fish fished out in the step 3);
5) air drying: air-drying the cooled fish in the step 4);
6) and (3) vacuum packaging: carrying out vacuum packaging and bagging treatment on the fish dried in the step 5);
7) microwave sterilization: and (4) performing microwave sterilization on the fish subjected to vacuum packaging in the step 6) to obtain the sauce plate flavored edible fish finished product.
8. The method for preparing the sauce-plate-flavor edible fish according to claim 7, wherein in the step 3), the temperature of the first marinating is 90 to 140 ℃ and the time duration is 60 to 80 min.
9. The method for preparing the sauce-plate-flavor edible fish according to claim 7, wherein the temperature of the second marinating in the step 3) is 50 to 75 ℃ for 5 to 8 min.
10. The method for preparing the edible fish with the sauce flavor according to claim 7, wherein the soaking time after the second marinating in the step 3) is 1.5 to 2.5 hours.
CN202010583771.3A 2020-06-23 2020-06-23 Formula of edible fish for making sauce-board flavor and preparation method thereof Pending CN111602788A (en)

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CN103393154A (en) * 2013-08-09 2013-11-20 湖南大湘西魔芋有限公司 Spicy salted giant salamander product and making method thereof
CN104643155A (en) * 2015-02-06 2015-05-27 福建翠屏湖食品有限公司 Liquor preserved dried fish and production method thereof
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CN107432437A (en) * 2016-05-25 2017-12-05 桂林市粮铭农业科技开发有限公司 Dark plum boils in a covered pot over a slow fire crucian and preparation method thereof
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CN109998040A (en) * 2019-04-11 2019-07-12 茂名元天水产冷冻有限公司 A kind of instant flavour sauce sole
CN109998041A (en) * 2019-04-11 2019-07-12 茂名元天水产冷冻有限公司 A kind of preparation method of instant flavour sauce sole
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3005058U (en) * 1994-06-08 1994-12-06 有限会社浜浦水産 Pickled fish with vinegar miso
CN103393154A (en) * 2013-08-09 2013-11-20 湖南大湘西魔芋有限公司 Spicy salted giant salamander product and making method thereof
CN104643155A (en) * 2015-02-06 2015-05-27 福建翠屏湖食品有限公司 Liquor preserved dried fish and production method thereof
CN105852025A (en) * 2016-04-06 2016-08-17 安徽新珠城鱼坊餐饮管理有限公司 Grilled fish pot bottom material
CN107432437A (en) * 2016-05-25 2017-12-05 桂林市粮铭农业科技开发有限公司 Dark plum boils in a covered pot over a slow fire crucian and preparation method thereof
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CN109998040A (en) * 2019-04-11 2019-07-12 茂名元天水产冷冻有限公司 A kind of instant flavour sauce sole
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CN110663899A (en) * 2019-11-28 2020-01-10 湖南王饺儿食品股份有限公司 Preparation method of crisp sauced fish

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