CN111728187A - Whitebait sauce and preparation method thereof - Google Patents

Whitebait sauce and preparation method thereof Download PDF

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Publication number
CN111728187A
CN111728187A CN202010591177.9A CN202010591177A CN111728187A CN 111728187 A CN111728187 A CN 111728187A CN 202010591177 A CN202010591177 A CN 202010591177A CN 111728187 A CN111728187 A CN 111728187A
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whitebait
paste
boiling
ginger
millet
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王晓刚
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses whitebait sauce and a preparation method thereof. Has the advantages that: according to the invention, various spices with medicinal values are added into the whitebait paste, so that the whitebait paste can strengthen the spleen, stimulate the appetite, eliminate dampness and reduce phlegm while the flavor of the whitebait paste is improved, abdominal colic caused by overeating the whitebait paste can be avoided, the intake of chemical seasonings is reduced, and the whitebait paste is high in nutrient content in raw materials, convenient to absorb by a human body and suitable for wide popularization.

Description

Whitebait sauce and preparation method thereof
Technical Field
The invention relates to the technical field of food, in particular to whitebait paste and a preparation method thereof.
Background
The whitebait is fish which is rich in calcium, high in protein and low in fat, has fine meat quality, no bones, no intestines, no scales and no thorns, and can be used as supplementary food for babies.
According to modern nutriology analysis, the whitebait is rich in nutrition and has the characteristics of high protein and low fat.
The dried whitebait has higher nutritive value, wherein the highest calcium content is used for the crown of the colonized whitebait. According to research of American scientists, the food containing high calcium can effectively prevent colorectal cancer, so that the whitebait is rare food with anti-aging and anti-cancer functions.
Ming dynasty medical Taidouli-shizhen saying whitebait in Bencao gang mu: the food is delicious, sweet and nontoxic, can be used as thick soup food, has effects of strengthening the middle-jiao, invigorating stomach, tonifying lung, clearing away heat, nourishing yin, and relieving consumptive disease. "diet therapy materia Medica" also has the actions of inducing diuresis, moistening lung and relieving cough for whitebait.
However, in the production of the existing whitebait paste, a plurality of chemical seasonings are usually added into the paste, so that the whitebait paste has poor flavor, and the health of a human body is influenced by excessive intake of the chemical seasonings.
Disclosure of Invention
The present invention has been made to solve the above problems, and an object of the present invention is to provide a whitebait paste.
The invention realizes the purpose through the following technical scheme:
a whitebait sauce comprises Capsici fructus, whitebait, soybean oil, herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, spicery, flavoring and food additive.
Further, the spices comprise pericarpium zanthoxyli, cassia bark, bay leaves, liquorice, angelica dahurica, mint, sand ginger, tsaoko cardamom and lemongrass.
Further, the seasoning comprises common salt.
Further, the food additive comprises potassium sorbate and sodium deoxyacetate.
Further, the feed is composed of the following raw materials by weight: 180-220g of millet chili, 45-75g of whitebait, 40-60g of soybean oil, 5-14g of green onion, 2-8g of ginger, 7-16g of garlic, 0.1-0.4g of pericarpium zanthoxyli, 0.2-0.8g of cassia bark, 0.5-1g of bay leaf, 0.4-0.8g of liquorice, 0.1-0.4g of angelica dahurica, 0.2-0.6g of mint, 0.2-0.8g of sand ginger, 0.4-1g of tsaoko amomum fruit, 0.4-1g of lemongrass, 30g of salt, 0.0005g of potassium sorbate and 0.0005g of deoxidized sodium acetate.
Further, the feed is composed of the following raw materials by weight: 200g of millet chili, 50g of whitebait, 50g of soybean oil, 10g of green onion, 5g of ginger, 10g of garlic, 0.2g of pericarpium zanthoxyli, 0.5g of cassia bark, 0.7g of bay leaf, 0.6g of liquorice, 0.2g of angelica dahurica, 0.5g of mint, 0.5g of sand ginger, 0.7g of tsaoko amomum fruit, 0.7g of lemongrass, 30g of salt, 0.0005g of potassium sorbate and 0.0005g of deoxysodium acetate.
The invention also provides a preparation method for preparing the whitebait paste, which comprises the following steps:
s1, selecting materials, selecting high-quality products, and weighing the raw materials according to the weight;
s2, sorting, namely, symmetrically taking out raw materials for sorting, and selecting products which do not meet the processing requirements;
s3, cleaning, namely, introducing the millet peppers and the whitebait into a high-temperature high-pressure cleaning machine for cleaning, and soaking and cleaning other cleanable raw materials in water;
s4, air-drying, namely introducing the cleaned raw material into a hot air main line for air-drying operation, and drying the moisture covered on the cleaned raw material and the moisture of the raw material;
s5, boiling, namely pouring the air-dried millet peppers and whitebait into a boiling machine, pouring soybean oil into the boiling machine for boiling, fully stirring in the boiling process, and boiling for 5-6 hours;
s6, seasoning, pouring the scallion, the ginger, the garlic, the spices, the seasonings and the food additives into a boiling machine after the boiling is finished in the step S5, uniformly stirring, and boiling for 1-2 hours again;
s7, sterilizing, namely introducing the decocted whitebait paste into a high-temperature sterilization machine for high-temperature sterilization;
s8, bottling, cooling the sterilized whitebait paste, bottling and sealing according to the known process.
Further, in each of the steps S5 and S8, the operation is performed in a clean room.
Further, in step S5, before decocting, the millet pepper is cut into segments.
Further, in the step S8, the specification of the bottle is 200-280 g.
The raw material analysis of the present invention is as follows:
millet pepper: the capsicum is rich in VC, carotene, protein, saccharide, mineral (calcium, phosphorus, iron, selenium, cobalt), pigment (cryptoxanthin, capsorubin, trace capsorubin), solanine, fatty oil, resin, volatile oil, and pungent component (capsaicin, dihydrocapsaicin, homocapsaicin, etc.). Hot pepper is hot and spicy in nature. Has effects of warming middle-jiao, invigorating stomach, and killing parasite, and can be used for treating cold in stomach, food and drink deficiency, dyspepsia, rheumatic lumbago, parotitis, and multiple furuncle. Capsaicin is also a potential anticancer agent, an antioxidant.
Whitebait: nature and taste: sweet in taste and neutral in nature; meridian tropism: spleen, stomach and lung meridians entered; the efficacy is as follows: tonifying deficiency, moistening lung, invigorating stomach; the main treatment is as follows: malnutrition, cough, spleen deficiency, diarrhea, infantile malnutrition.
Soybean oil: contains a large amount of linoleic acid. Linoleic acid is an essential fatty acid for human body and has important physiological functions. The children lack linoleic acid, the skin becomes dry, scales are thickened, and the development and growth are retarded; the lack of linoleic acid in the elderly can cause cataract and cardiovascular and cerebrovascular diseases.
Scallion: clear heat and dispel phlegm. The active ingredients such as the volatile oil of the scallion have the functions of stimulating sweat glands of the body and achieving the functions of sweating and heat dissipation; promoting digestion and absorption. The scallion also has the function of stimulating the secretion of digestive juice of an organism, and can invigorate the spleen, stimulate the appetite and promote the appetite; antibacterial and antiviral effects. Allicin contained in the scallion has obvious effects of resisting bacteria and viruses, and particularly has stronger inhibiting effect on dysentery bacillus and dermatophyte; preventing and resisting cancer. The pectin contained in the chives can obviously reduce the occurrence of colon cancer and has anticancer effect, and allicin in the chives can also inhibit the growth of cancer cells; the scallion also has the functions of reducing blood fat, blood pressure and blood sugar: if the mushroom is eaten together with the mushroom, the function of promoting blood circulation can be achieved.
Ginger: contains physiological active substances such as zingerone and gingerol, and also contains protein, polysaccharide, vitamins and multiple trace elements, integrates nutrition, seasoning and health care, is regarded as a health care product with homology of medicine and food by ancient medical scientists, and has multiple health care functions of dispelling cold, eliminating dampness, warming stomach, accelerating blood circulation and the like.
Garlic: it is rich in proteins, oligosaccharides, polysaccharides, fat, minerals, etc. 100g of fresh garlic contains 4.4g of protein, 0.2g of fat, 23g of carbohydrate, 0.7g of crude fiber and 1.3g of ash. The garlic also contains abundant sulfur-containing compounds, wherein the allicin has the medical care functions of sterilization, bacteriostasis, cancer resistance, aging resistance and the like. The precursor of allicin is alliin. Alliin in garlic exists in a stable odorless form, and forms colorless oily allicin under the catalysis of alliinase. Has broad-spectrum antibacterial, anti-inflammatory and antiviral effects, and contains allicin as active ingredient in clinical application; improving immunity, and resisting tumor. The functional components such as sulfur-containing organic matters in the garlic can not only inhibit the synthesis of carcinogen nitrosamines in vivo, but also have direct killing effect on tumor cells; protecting the cardiovascular system: resisting hyperlipemia and arteriosclerosis, resisting platelet aggregation, enhancing fibrinolytic activity and dilating blood vessel to reduce blood pressure; activating cells, promoting energy generation, accelerating metabolism, dilating blood vessels, improving blood circulation, relieving fatigue, etc.; protecting liver, regulating blood bran level, reducing blood viscosity, and preventing thrombosis. The garlic has unique pharmacological activity, no anaphylactic reaction, no side effect and no toxicity, is one of important health-care foods, and has great development potential in the field of biological medicine.
Pericarpium zanthoxyli: nature and taste: pungent, numb and warm; meridian tropism: spleen, stomach and kidney meridians entered; the efficacy is as follows: pepper red: warming middle energizer to relieve pain, killing parasites to relieve itching; the main treatment is as follows: can be used for treating abdominal psychroalgia, emesis, diarrhea, and abdominal pain due to parasitic infestation; it can be used for treating eczema and pruritus vulvae.
Cassia bark: the cinnamon contains the volatile oil, so that the fragrance is strong, the fishy smell of meat dishes can be removed, the meat dishes are fragrant and delicious, and the appetite of people is greatly increased. A proper amount of cassia bark is added into daily diet, which is possibly helpful for preventing or delaying type II diabetes caused by old people. The cortex Cinnamomi Japonici contains phenylacrylic acid compounds, and has effects in treating prostatic hyperplasia, increasing blood flow of prostate tissue, and promoting local tissue blood circulation. The cinnamon has the advantages of heat, sweet and pungent taste, fragrant smell and no toxicity, and has the functions of warming stomach, dispelling cold, promoting blood circulation, relaxing muscles and tendons, dredging collaterals, relieving pain and stopping diarrhea. It can be used for treating abdominal cold, chest distress, emesis, dysphagia, rheumatalgia, traumatic injury, blood stasis, dysentery, and intestinal wind.
And (3) bay leaf: has effects of warming middle-jiao, activating qi-flowing, relieving pain, dispelling cold, removing cold, invigorating stomach, dispelling cold, relieving pain, killing parasite, and treating scabies, tinea, hernia, etc.
Licorice root: sweet taste, mild nature, and can be used for tonifying spleen, qi, clearing away heat and toxic materials, eliminating phlegm, relieving cough, relieving spasm and pain, and harmonizing the medicines, and can be used for treating weakness of spleen and stomach, listlessness, debilitation, cardiopalmus, short breath, cough with excessive phlegm, abdominal and limbs spasm pain, carbuncle, swelling, sore, and toxic materials, and relieving drug toxicity and strong nature.
Radix angelicae: pungent taste and warm nature; entering lung, spleen and stomach meridians; relieving exterior syndrome, dispelling cold, dispelling pathogenic wind, relieving pain, dredging nasal orifice, eliminating dampness, relieving leukorrhagia, relieving swelling, expelling pus, dispelling pathogenic wind, and relieving itching; the main treatment is as follows: wind-cold type common cold, headache, toothache, rheumatic arthralgia, nasosinusitis, leukorrhagia, sore, carbuncle and pyogenic infections.
Sand ginger: move qi and warm middle energizer, promote digestion and alleviate pain. Can be used for treating fullness and distention of chest and diaphragm, abdominal psychroalgia, and indigestion.
Mint: pungent taste and cool nature; entering lung and liver meridians, they have the following actions: has the functions of dispelling wind heat, clearing head and eyes, relieving sore throat and promoting eruption; it can be used for treating wind-heat type common cold, headache, conjunctival congestion, swelling and pain of throat, skin pruritus, measles, aphtha of mouth and tongue, toothache, and urticaria.
And (4) tsaoko: has the functions of eliminating dampness, strengthening spleen, eliminating phlegm and preventing malaria. It can be used for treating abdominal distention, regurgitation, emesis, food stagnation, and malaria.
And (3) lemongrass: the product contains citral, and has effects of sterilizing, killing bacteria, and treating neuralgia and myalgia, so it is known as "pain relieving swordman". The tea is used for making tea and drinking, can improve the digestive function, achieve the effects of invigorating stomach and reducing fat, relieve the aching pain of muscles and bones, the colic or the spasm of the abdomen and treat the digestive problem; it can also be used for treating diarrhea, common cold, fever, headache, etc. In addition, the vanilla has the effects of promoting urination, preventing anemia, moistening skin and the like for women, and is an indispensable good vanilla for beautifying and maintaining beauty for women. Has antiasthmatic, antitussive, and antibacterial effects.
The invention has the beneficial effects that: according to the invention, various spices with medicinal values are added into the whitebait paste, so that the whitebait paste can strengthen the spleen, stimulate the appetite, eliminate dampness and reduce phlegm while the flavor of the whitebait paste is improved, abdominal colic caused by overeating the whitebait paste can be avoided, the intake of chemical seasonings is reduced, and the whitebait paste is high in nutrient content in raw materials, convenient to absorb by a human body and suitable for wide popularization.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
a whitebait paste is composed of the following raw materials by weight: 200g of millet chili, 50g of whitebait, 50g of soybean oil, 10g of green onion, 5g of ginger, 10g of garlic, 0.2g of pericarpium zanthoxyli, 0.5g of cassia bark, 0.7g of bay leaf, 0.6g of liquorice, 0.2g of angelica dahurica, 0.5g of mint, 0.5g of sand ginger, 0.7g of tsaoko amomum fruit, 0.7g of lemongrass, 30g of salt, 0.0005g of potassium sorbate and 0.0005g of deoxysodium acetate.
Example two:
a whitebait paste is composed of the following raw materials by weight: 180g of millet chili, 45g of whitebait, 40g of soybean oil, 7g of scallion, 3g of ginger, 8g of garlic, 0.1g of pericarpium zanthoxyli, 0.2g of cassia bark, 0.5g of bay leaf, 0.4g of liquorice, 0.1g of angelica dahurica, 0.2g of mint, 0.2g of sand ginger, 0.4g of tsaoko amomum fruit, 0.4g of lemongrass, 30g of salt, 0.0005g of potassium sorbate and 0.0005g of deoxysodium acetate.
Example three:
a whitebait paste is composed of the following raw materials by weight: 220g of millet chili, 75g of whitebait, 60g of soybean oil, 14g of scallion, 8g of ginger, 16g of garlic, 0.4g of pericarpium zanthoxyli, 0.8g of cassia bark, 01g of bay leaf, 0.8g of liquorice, 0.4g of angelica dahurica, 0.6g of mint, 0.8g of sand ginger, 1g of tsaoko amomum fruit, 1g of lemongrass, 30g of salt, 0.0005g of potassium sorbate and 0.0005g of sodium deoxyacetate.
The invention also provides a preparation method for preparing the whitebait paste, which comprises the following steps:
s1, selecting materials, selecting high-quality products, and weighing the raw materials according to the weight;
s2, sorting, namely, symmetrically taking out raw materials for sorting, and selecting products which do not meet the processing requirements;
s3, cleaning, namely, introducing the millet peppers and the whitebait into a high-temperature high-pressure cleaning machine for cleaning, and soaking and cleaning other cleanable raw materials in water;
s4, air-drying, namely introducing the cleaned raw material into a hot air main line for air-drying operation, and drying the moisture covered on the cleaned raw material and the moisture of the raw material;
s5, boiling, namely pouring the air-dried millet peppers and whitebait into a boiling machine, pouring soybean oil into the boiling machine for boiling, fully stirring in the boiling process, and boiling for 5 hours;
s6, seasoning, pouring the scallion, the ginger, the garlic, the spices, the seasonings and the food additives into a decocting machine to be uniformly stirred after the decocting in the step S5 is finished, and decocting for 1 hour again;
s7, sterilizing, namely introducing the decocted whitebait paste into a high-temperature sterilization machine for high-temperature sterilization;
s8, bottling, cooling the sterilized whitebait paste, bottling and sealing according to the known process.
In this embodiment, both of the steps S5 and S8 are performed in a clean room.
In this embodiment, in step S5, before decocting, the millet pepper is cut into segments.
In this embodiment, in the step S8, the specification of the bottle is 240 g.
Note: women during pregnancy eat less food.
The foregoing illustrates and describes the principles, general features, and advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed.

Claims (10)

1. A whitebait paste, which is characterized in that: comprises millet chili, whitebait, soybean oil, scallion, ginger, garlic, spices, seasonings and food additives.
2. The whitebait paste of claim 1, wherein: the spice comprises fructus Zanthoxyli, cortex Cinnamomi Japonici, herba Pelargonii Graveolentis, Glycyrrhrizae radix, radix Angelicae Dahuricae, herba Menthae, rhizoma Kaempferiae, fructus Tsaoko, and herba Cymbopogonis Citrari.
3. The whitebait paste of claim 1, wherein: the flavoring agent comprises common salt.
4. The whitebait paste of claim 1, wherein: the food additive comprises potassium sorbate and sodium deoxyacetate.
5. The whitebait paste of claim 1, wherein: the composition is prepared from the following raw materials in parts by weight: 180-220g of millet chili, 45-75g of whitebait, 40-60g of soybean oil, 5-14g of green onion, 2-8g of ginger, 7-16g of garlic, 0.1-0.4g of pericarpium zanthoxyli, 0.2-0.8g of cassia bark, 0.5-1g of bay leaf, 0.4-0.8g of liquorice, 0.1-0.4g of angelica dahurica, 0.2-0.6g of mint, 0.2-0.8g of sand ginger, 0.4-1g of tsaoko amomum fruit, 0.4-1g of lemongrass, 30g of salt, 0.0005g of potassium sorbate and 0.0005g of deoxidized sodium acetate.
6. A whitebait paste according to claim 5, wherein: the composition is prepared from the following raw materials in parts by weight: 200g of millet chili, 50g of whitebait, 50g of soybean oil, 10g of green onion, 5g of ginger, 10g of garlic, 0.2g of pericarpium zanthoxyli, 0.5g of cassia bark, 0.7g of bay leaf, 0.6g of liquorice, 0.2g of angelica dahurica, 0.5g of mint, 0.5g of sand ginger, 0.7g of tsaoko amomum fruit, 0.7g of lemongrass, 30g of salt, 0.0005g of potassium sorbate and 0.0005g of deoxysodium acetate.
7. A method for preparing the whitebait paste of any one of claims 5 or 6, characterized in that: the method comprises the following steps:
s1, selecting materials, selecting high-quality products, and weighing the raw materials according to the weight;
s2, sorting, namely, symmetrically taking out raw materials for sorting, and selecting products which do not meet the processing requirements;
s3, cleaning, namely, introducing the millet peppers and the whitebait into a high-temperature high-pressure cleaning machine for cleaning, and soaking and cleaning other cleanable raw materials in water;
s4, air-drying, namely introducing the cleaned raw material into a hot air main line for air-drying operation, and drying the moisture covered on the cleaned raw material and the moisture of the raw material;
s5, boiling, namely pouring the air-dried millet peppers and whitebait into a boiling machine, pouring soybean oil into the boiling machine for boiling, fully stirring in the boiling process, and boiling for 5-6 hours;
s6, seasoning, pouring the scallion, the ginger, the garlic, the spices, the seasonings and the food additives into a boiling machine after the boiling is finished in the step S5, uniformly stirring, and boiling for 1-2 hours again;
s7, sterilizing, namely introducing the decocted whitebait paste into a high-temperature sterilization machine for high-temperature sterilization;
s8, bottling, cooling the sterilized whitebait paste, bottling and sealing according to the known process.
8. The whitebait paste of claim 7, wherein: in both of the steps S5 and S8, the operation is performed in a clean room.
9. The whitebait paste of claim 7, wherein: in the step S5, before decocting, the millet capsicum is cut into segments.
10. The whitebait paste of claim 7, wherein: in the step S8, the specification of the bottle is 200-280 g.
CN202010591177.9A 2020-06-24 2020-06-24 Whitebait sauce and preparation method thereof Pending CN111728187A (en)

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Citations (4)

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CN103070385A (en) * 2013-01-24 2013-05-01 安徽真心食品有限公司 Pickled pepper and whitebait sauce and processing method thereof
CN103284122A (en) * 2012-02-27 2013-09-11 熊新安 Whitebait sauce and preparation method thereof
CN103300345A (en) * 2013-05-17 2013-09-18 马鞍山市十月丰食品有限公司 Mint fermented bean curd silverfish sauce and preparation method thereof
CN104839625A (en) * 2015-04-16 2015-08-19 巢湖市江涛水产食品有限公司 Fresh salangid chili sauce preparation method

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Publication number Priority date Publication date Assignee Title
CN103284122A (en) * 2012-02-27 2013-09-11 熊新安 Whitebait sauce and preparation method thereof
CN103070385A (en) * 2013-01-24 2013-05-01 安徽真心食品有限公司 Pickled pepper and whitebait sauce and processing method thereof
CN103300345A (en) * 2013-05-17 2013-09-18 马鞍山市十月丰食品有限公司 Mint fermented bean curd silverfish sauce and preparation method thereof
CN104839625A (en) * 2015-04-16 2015-08-19 巢湖市江涛水产食品有限公司 Fresh salangid chili sauce preparation method

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Application publication date: 20201002