CN113519812A - Color-changeable pickled Chinese cabbage fish seasoning and preparation method thereof - Google Patents
Color-changeable pickled Chinese cabbage fish seasoning and preparation method thereof Download PDFInfo
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- CN113519812A CN113519812A CN202110843818.XA CN202110843818A CN113519812A CN 113519812 A CN113519812 A CN 113519812A CN 202110843818 A CN202110843818 A CN 202110843818A CN 113519812 A CN113519812 A CN 113519812A
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Classifications
-
- 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
- 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
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a color-changeable pickled Chinese cabbage fish seasoning and a preparation method thereof. The paint comprises the following components in parts by weight: 5-15 parts of dried butterflybush flower petals, 0.5-3 parts of natural pigment, 0.5-3 parts of baking soda, 0.05-1 part of L-ascorbic acid, 0.05-1 part of isoascorbic acid, 1-5 parts of citric acid, 0.5-3 parts of lactic acid, 30-100 parts of vegetable oil, 50-150 parts of pickled Chinese cabbage and auxiliary materials. The Clitoria ternatea flower petals are selected as natural color-changing raw materials, are rich in anthocyanin, and the solution of the Clitoria ternatea flower petals presents different colors under different acid-base conditions; the color changes many times during the application process, which can increase the visual stimulation.
Description
Technical Field
The invention belongs to the technical field of food preparation, and particularly relates to a color-changeable pickled Chinese cabbage fish seasoning and a preparation method thereof.
Background
The pickled fish is also called as sour soup fish, is sour, hot and delicious in taste and rich in protein, is mainly prepared by cooking grass carp serving as a main material and food materials such as pepper, pickled vegetables and the like, and gradually becomes a new national food as a classic Sichuan vegetable home dish. Compared with other Chinese-style catering, the positioning of the Chinese sauerkraut fish is more grounded, the cost performance is higher, in recent years, the fast-developing Chinese sauerkraut fish restaurant rapidly rises in China, and from the age structure, the Chinese sauerkraut fish consumption force is mainly concentrated in 26-35 years. The soup color of the current pickled Chinese cabbage fish seasoning is milky white. With the improvement of income level and the transformation of consumption concept, the requirement of the delicious food is increasing, the taste and the fragrance are not limited, and the appearance shape and the color and the experience of the eating process are also more required.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the color-changeable pickled Chinese cabbage fish seasoning and the preparation method thereof, and the color-changeable pickled Chinese cabbage fish seasoning can be prepared to increase appetite and be interesting to eat.
In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows:
the color-changeable pickled Chinese cabbage fish seasoning comprises the following components in parts by weight:
5-15 parts of dried butterflybush flower petals, 0.5-3 parts of natural pigment, 0.5-3 parts of baking soda, 0.05-1 part of L-ascorbic acid, 0.05-1 part of isoascorbic acid, 1-5 parts of citric acid, 0.5-3 parts of lactic acid, 30-100 parts of vegetable oil, 50-150 parts of pickled Chinese cabbage and auxiliary materials.
Further, the auxiliary materials comprise the following components in parts by weight:
5-10 parts of garlic, 4-15 parts of pickled ginger, 20-40 parts of pickled radish, 5-35 parts of pickled yellow lantern, 2-15 parts of pickled capsicum frutescens, 0.5-3 parts of white pepper, 2-8 parts of edible salt, 3-15 parts of white granulated sugar, 3-15 parts of monosodium glutamate, 2-10 parts of chicken essence and 3-10 parts of salted fish meal.
Further, the paint comprises the following components in parts by weight: 7 parts of dried butterflybush flower petals, 0.8 part of natural pigment, 2 parts of baking soda, 0.2 part of L-ascorbic acid, 0.2 part of isoascorbic acid, 2 parts of citric acid, 0.8 part of lactic acid, 70 parts of vegetable oil, 8 parts of garlic, 7 parts of pickled ginger, 22 parts of pickled radish, 9 parts of pickled yellow lantern, 6 parts of pickled millet peppers, 0.5 part of white pepper, 7 parts of edible salt, 6 parts of white granulated sugar, 4 parts of monosodium glutamate, 4 parts of chicken essence, 130 parts of pickled vegetables and 7 parts of salted fish powder.
Further, the natural pigment is at least one of gardenia yellow, turmeric, safflower yellow and beta-carotene powder.
Further, the vegetable oil is rapeseed oil.
The preparation method of the color-changeable pickled Chinese cabbage fish seasoning comprises the following steps:
(1) putting dried petal of Clitoria ternifolia into a crusher to be crushed into 1-3 mm fragments for later use; and respectively making Bulbus Allii, rhizoma Zingiberis recens, radix Raphani, calyx Seu fructus Physalis, fructus Capsici, and fructus Piperis into sauce;
(2) mixing and stirring pickled Chinese cabbage, citric acid and lactic acid according to a formula, and then carrying out vacuum sealing to obtain a first mixture
(3) The dried petal of the spherule flower, the beta-carotene powder, the baking soda, the L-ascorbic acid and the isoascorbic acid are stirred, mixed evenly and sealed to prepare a second mixture.
(4) Heating vegetable oil to 140-160 ℃, adding pickled radish sauce, stirring and heating to 100-102 ℃, then adding pickled ginger sauce and garlic sauce, continuing stirring and heating to 98-101 ℃, then adding pickled millet chili sauce and pickled yellow lantern sauce, continuously stirring and heating to 98-101 ℃, turning off the fire, finally adding edible salt, white granulated sugar, monosodium glutamate, chicken essence and white pepper, stirring for 5-10 minutes, sealing and packaging to obtain the pickled cabbage fish seasoning base material matched with the first mixture and the second mixture.
The application color change principle is as follows:
the petal of Clitoria ternifolia is rich in anthocyanin which is a water-soluble pigment, and the anthocyanin shows blue color in alkaline solution and red color in acidic solution. In the cooking process, the second mixture is added with water for cooking, and the cooked soup bottom is alkaline and is green. Optionally adding natural pigment (beta-carotene powder, gardenia yellow, turmeric and safflower yellow) to change the color of the soup base. After the first mixture is added, the solution changes from alkaline to acidic and the color of the solution also changes from green to red because the first mixture contains more acidic substances including pickled Chinese cabbage, citric acid and lactic acid.
The invention has the beneficial effects that:
1. the Clitoria ternatea flower petals are selected as natural color-changing raw materials, are rich in anthocyanin, and the solution of the Clitoria ternatea flower petals presents different colors under different acid-base conditions; in the application process, the color is changed for many times, so that the visual stimulation is increased, and the requirements of the masses on the fantasy are met.
2. The pickled fish backing material prepared by the method has the characteristics of complete color, aroma and taste, strong acid and aroma and sour, spicy and tasty taste, and the appetite of people is greatly increased.
3. The application mode of the pickled Chinese cabbage fish base material breaks through the traditional mode of directly adding boiled water or soup stock, and the freshness of the operation process is improved.
Detailed Description
The following description of the embodiments of the present invention is provided to facilitate the understanding of the present invention by those skilled in the art, but it should be understood that the present invention is not limited to the scope of the embodiments, and it will be apparent to those skilled in the art that various changes may be made without departing from the spirit and scope of the invention as defined and defined in the appended claims, and all matters produced by the invention using the inventive concept are protected.
Example 1
A preparation method of a color-changeable pickled Chinese cabbage fish seasoning comprises the following steps:
(1) weighing raw materials: the ingredients comprise, by weight, 7 parts of dried butterflybush flower petals, 0.8 part of beta-carotene powder, 2 parts of baking soda, 0.2 part of L-ascorbic acid, 0.2 part of erythorbic acid, 2 parts of citric acid, 0.8 part of lactic acid, 70 parts of rapeseed oil, 8 parts of garlic, 7 parts of pickled ginger, 22 parts of pickled radish, 9 parts of pickled yellow lantern, 6 parts of pickled millet peppers, 0.5 part of white pepper, 7 parts of edible salt, 6 parts of white granulated sugar, 4 parts of monosodium glutamate, 4 parts of chicken essence, 130 parts of pickled vegetables and 7 parts of salted fish powder.
(2) Preparing materials: putting the weighed dry petal of the sphenoidea flower into a crusher to be crushed into 2mm fragments for later use; mashing the weighed garlic into garlic sauce; beating the weighed pickled ginger into pickled ginger sauce; beating the weighed pickled radishes into pickled radish sauce; beating the weighed pickled yellow lantern into yellow lantern sauce; beating the weighed pickled capsicum frutescens into a millet chilli sauce; grinding the weighed white pepper into white pepper powder by a grinder; the weighed pickled Chinese cabbage is unpacked for later use, and the prepared components are separately placed for later use.
(3) Preparing a first mixture: and (3) adding the weighed pickled Chinese cabbage into citric acid and lactic acid, mixing and stirring, and carrying out vacuum sealing and packaging to obtain a first mixture.
(4) Preparing a second mixture: and putting the weighed dry butterflybush flower petals, beta-carotene powder, sodium bicarbonate, L-ascorbic acid and isoascorbic acid into a stirring barrel for fully mixing, and carrying out sealed packaging after the mixture is wrapped by a non-woven fabric material to obtain a second mixture.
(5) Frying: heating weighed vegetable oil in a pot to 140 ℃, then putting pickled radish sauce in the pot, stirring and heating to 100 ℃, then adding pickled ginger sauce and garlic sauce in the pot, continuously stirring and heating to 98 ℃, adding pickled capsicum frutescens sauce and pickled yellow lantern sauce in the pot, continuously stirring and heating to 98 ℃, turning off the fire, adding edible salt, white granulated sugar, monosodium glutamate, chicken essence and white pepper, stirring for 5 minutes, sealing and packaging to obtain the pickled fish seasoning base material.
The application method of the color-changeable pickled Chinese cabbage fish seasoning comprises the following steps:
s1, preparing the flavoring base material of the pickled Chinese cabbage fish by using the preparation method of the pickled Chinese cabbage fish flavoring.
S2, pickling 500 parts of fish fillets by using the pickled fish meal.
S3, heating 50 parts of rapeseed oil to 120 ℃, adding the prepared first mixture, stir-frying to obtain aroma, and transferring to other containers for later use.
S4, putting the second mixture into a pot, adding 1000 parts of water, boiling for 20 minutes with strong fire until the color of the water is not deepened, taking out the second mixture, adding the flavoring base material for the pickled fish prepared in the step S1, slowly stirring, adjusting the fire, keeping the pot slightly boiling, and preparing the soup with the pickled fish base. Slowly shaking the pickled fish fillets into the pickled fish base soup, slightly stirring the fish fillets for separation, boiling the fish fillets, turning off the fire, taking out the fish fillets from the pot, and transferring the fish fillets into a container for containing vegetables to obtain the semi-finished pickled fish.
S5, adding the pickled Chinese cabbage fried in the step S3 to the surface of the semi-finished pickled Chinese cabbage fish product prepared in the step S4 to obtain a finished pickled Chinese cabbage fish product. At the moment, the color of the soup base begins to spread from the periphery of the pickled Chinese cabbage to the periphery, the color of the soup base is changed from green to red, and the color changing speed can be accelerated by stirring the pickled Chinese cabbage.
Example 2
A preparation method of a color-changeable pickled Chinese cabbage fish seasoning comprises the following steps:
(1) weighing raw materials: weighing 9 parts of dried butterflybush flower petals, 0.7 part of beta-carotene powder, 2.5 parts of baking soda, 0.2 part of L-ascorbic acid, 0.2 part of erythorbic acid, 1.8 parts of citric acid, 0.7 part of lactic acid, 70 parts of rapeseed oil, 8 parts of garlic, 7 parts of pickled ginger, 22 parts of pickled radish, 9 parts of pickled yellow lantern, 6 parts of pickled millet peppers, 0.5 part of white pepper, 7 parts of edible salt, 6 parts of white granulated sugar, 4 parts of monosodium glutamate, 4 parts of chicken essence, 130 parts of pickled vegetables and 7 parts of salted fish powder according to a proportion; wherein the pickled Chinese cabbage is pickled Chinese cabbage used in the flavoring of the good domestic pickled Chinese cabbage fish; the pickled fish meal is pickled fish meal in a seasoning of a good family Chinese sauerkraut fish.
(2) Preparing materials: putting the weighed dry petal of the sphenoidea flower into a crusher to be crushed into 2mm fragments for later use; mashing the weighed garlic into garlic sauce; beating the weighed pickled ginger into pickled ginger sauce; beating the weighed pickled radishes into pickled radish sauce; beating the weighed pickled yellow lantern into yellow lantern sauce; beating the weighed pickled capsicum frutescens into a millet chilli sauce; grinding the weighed white pepper into white pepper powder by a grinder; the weighed pickled Chinese cabbage is unpacked for later use, and the prepared components are separately placed for later use.
(3) Preparing a first mixture: and (3) adding the weighed pickled Chinese cabbage into citric acid and lactic acid, mixing and stirring, and carrying out vacuum sealing and packaging to obtain a first mixture.
(4) Preparing a second mixture: and putting the weighed dry butterflybush flower petals, beta-carotene powder, sodium bicarbonate, L-ascorbic acid and isoascorbic acid into a stirring barrel for fully mixing, and carrying out sealed packaging after the mixture is wrapped by a non-woven fabric material to obtain a second mixture.
(5) Frying: heating weighed vegetable oil in a pot to 140 ℃, then putting pickled radish sauce in the pot, stirring and heating to 100 ℃, then adding pickled ginger sauce and garlic sauce in the pot, continuously stirring and heating to 98 ℃, adding pickled capsicum frutescens sauce and pickled yellow lantern sauce in the pot, continuously stirring and heating to 98 ℃, turning off the fire, adding edible salt, white granulated sugar, monosodium glutamate, chicken essence and white pepper, stirring for 5 minutes, sealing and packaging to obtain the pickled fish seasoning base material.
The application method of the color-changeable pickled Chinese cabbage fish seasoning prepared by the invention comprises the following steps:
s1, preparing the flavoring base material of the pickled Chinese cabbage fish by using the preparation method of the pickled Chinese cabbage fish flavoring.
S2, pickling 500 parts of fish fillets by using the pickled fish meal.
S3, heating 50 parts of rapeseed oil to 120 ℃, adding the prepared first mixture, stir-frying to obtain aroma, and transferring to other containers for later use.
S4, putting the second mixture into a pot, adding 1000 parts of water, boiling for 20 minutes with strong fire until the color of the water is not deepened, taking out the second mixture, adding the flavoring base material for the pickled fish prepared in the step S1, slowly stirring, adjusting the fire, keeping the pot slightly boiling, and thus obtaining the pickled fish base soup. Slowly shaking the pickled fish fillets into the pickled fish base soup, slightly stirring the fish fillets for separation, boiling the fish fillets, turning off the fire, taking out the fish fillets from the pot, and transferring the fish fillets into a container for containing vegetables to obtain the semi-finished pickled fish.
S5, adding the sauerkraut fried in the step S3 to the surface of the semi-finished product of the sauerkraut fish prepared in the step S4. Obtaining the finished product of the pickled Chinese cabbage fish. At this time, the color of the soup base begins to spread from the periphery of the pickled Chinese cabbage to the periphery, and the color of the soup base changes from green to red. Stirring the pickled Chinese cabbage at this time can accelerate the color conversion speed.
Claims (6)
1. The color-changeable pickled Chinese cabbage fish seasoning is characterized by comprising the following components in parts by weight:
5-15 parts of dried butterflybush flower petals, 0.5-3 parts of natural pigment, 0.5-3 parts of baking soda, 0.05-1 part of L-ascorbic acid, 0.05-1 part of isoascorbic acid, 1-5 parts of citric acid, 0.5-3 parts of lactic acid, 30-100 parts of vegetable oil, 50-150 parts of pickled Chinese cabbage and auxiliary materials.
2. The color-changeable sauerkraut fish flavoring according to claim 1, wherein the adjuvant comprises the following components by weight:
5-10 parts of garlic, 4-15 parts of pickled ginger, 20-40 parts of pickled radish, 5-35 parts of pickled yellow lantern, 2-15 parts of pickled capsicum frutescens, 0.5-3 parts of white pepper, 2-8 parts of edible salt, 3-15 parts of white granulated sugar, 3-15 parts of monosodium glutamate, 2-10 parts of chicken essence and 3-10 parts of salted fish meal.
3. The color-changeable sauerkraut fish flavoring according to claim 2, comprising the following components in parts by weight: 7 parts of dried butterflybush flower petals, 0.8 part of natural pigment, 2 parts of baking soda, 0.2 part of L-ascorbic acid, 0.2 part of isoascorbic acid, 2 parts of citric acid, 0.8 part of lactic acid, 70 parts of vegetable oil, 8 parts of garlic, 7 parts of pickled ginger, 22 parts of pickled radish, 9 parts of pickled yellow lantern, 6 parts of pickled millet peppers, 0.5 part of white pepper, 7 parts of edible salt, 6 parts of white granulated sugar, 4 parts of monosodium glutamate, 4 parts of chicken essence, 130 parts of pickled vegetables and 7 parts of salted fish powder.
4. The color-changeable sauerkraut fish seasoning according to any one of claims 1 to 3, wherein the natural pigment is at least one of gardenia yellow, turmeric, safflower yellow and β -carotene powder.
5. The variable color boiled fish seasoning according to any one of claims 1 to 3, wherein the vegetable oil is rapeseed oil.
6. The method for preparing a color-changeable sauerkraut fish flavoring according to any one of claims 1-5, comprising the steps of:
(1) putting dried petal of Clitoria ternifolia into a crusher to be crushed into 1-3 mm fragments for later use; and respectively making Bulbus Allii, rhizoma Zingiberis recens, radix Raphani, calyx Seu fructus Physalis, fructus Capsici, and fructus Piperis into sauce;
(2) mixing and stirring pickled Chinese cabbage, citric acid and lactic acid according to a formula, and then carrying out vacuum sealing to obtain a first mixture
(3) The dried petal of the spherule flower, the beta-carotene powder, the baking soda, the L-ascorbic acid and the isoascorbic acid are stirred, mixed evenly and sealed to prepare a second mixture.
(4) Heating vegetable oil to 140-160 ℃, adding pickled radish sauce, stirring and heating to 100-102 ℃, then adding pickled ginger sauce and garlic sauce, continuing stirring and heating to 98-101 ℃, then adding pickled millet chili sauce and pickled yellow lantern sauce, continuously stirring and heating to 98-101 ℃, turning off the fire, finally adding edible salt, white granulated sugar, monosodium glutamate, chicken essence and white pepper, stirring for 5-10 minutes, sealing and packaging to obtain the pickled cabbage fish seasoning base material matched with the first mixture and the second mixture.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026457A (en) * | 2014-06-19 | 2014-09-10 | 南京麦思德餐饮管理有限公司 | Purely-natural color-changing food |
| CN108902420A (en) * | 2018-06-01 | 2018-11-30 | 麦隆企业管理有限公司 | A kind of leisure beverage of clean taste and preparation method thereof |
| CN110477341A (en) * | 2019-09-24 | 2019-11-22 | 成都市味百度食品有限公司 | A kind of lemon the Fish with Chinese Sauerkraut condiment and its preparation process |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026457A (en) * | 2014-06-19 | 2014-09-10 | 南京麦思德餐饮管理有限公司 | Purely-natural color-changing food |
| CN108902420A (en) * | 2018-06-01 | 2018-11-30 | 麦隆企业管理有限公司 | A kind of leisure beverage of clean taste and preparation method thereof |
| CN110477341A (en) * | 2019-09-24 | 2019-11-22 | 成都市味百度食品有限公司 | A kind of lemon the Fish with Chinese Sauerkraut condiment and its preparation process |
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