CN113812597A - Sauce for stewing fish in iron pan and preparation method thereof - Google Patents

Sauce for stewing fish in iron pan and preparation method thereof Download PDF

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Publication number
CN113812597A
CN113812597A CN202111138605.3A CN202111138605A CN113812597A CN 113812597 A CN113812597 A CN 113812597A CN 202111138605 A CN202111138605 A CN 202111138605A CN 113812597 A CN113812597 A CN 113812597A
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parts
sauce
weight
mixed
heating
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刘维涛
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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
    • 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
    • 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
    • A23L27/14—Dried spices
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/35—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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biotechnology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention provides a sauce for stewing fish in an iron pan and a preparation method thereof, relating to the technical field of food. The sauce for stewing fish in an iron pan comprises the following raw materials in parts by weight: 80-100 parts of mixed sauce 1, 20-30 parts of mixed sauce 2, 20-30 parts of mixed sauce 3, 5-15 parts of mixed sauce 4, 2-8 parts of oil consumption, 5-15 parts of peanut butter, 10-20 parts of hotpot condiment, 12-15 parts of chicken essence, 12-15 parts of chicken powder, 8-12 parts of garlic powder, 5-8 parts of pork powder, 5-8 parts of beef powder, 20-25 parts of mixed material, 5-15 parts of dried chili, 1-3 parts of broad bean paste, 0.1-0.5 part of thirteen spices, 80-100 parts of vegetable oil, 2-4 parts of green onion, 2-4 parts of ginger and 2-4 parts of garlic. The sauce for stewing fish in iron pan has the advantages of delicious taste and good taste.

Description

Sauce for stewing fish in iron pan and preparation method thereof
Technical Field
The invention relates to the technical field of food, in particular to a sauce for stewing fish in an iron pan and a preparation method thereof.
Background
The sauce is a pasty seasoning prepared from beans, wheat flour, fruits, meat, fish and shrimp as main raw materials. It originates in China and has a long history. The common seasoning sauce of Chinese people is divided into sweet flour sauce which takes wheat flour as a main raw material and broad bean sauce which takes beans as a main raw material; seasonings such as meat paste, fish paste and jam have also been developed. With the progress of the sauce making process, the method of making sauce has been used later for cooking other non-seasoning dishes as well, and a method of cooking dishes, i.e., the sauce method, has been developed gradually.
The iron pot stew is a popular household dish. The requirement of the iron pot stewed fish on sauce is high, the fish has certain fishy smell and is low in taste, so that the sauce is essential to be made into delicious food and is added, and the sauce sold on the market at present is used for the iron pot stewed fish, so that the made dish is poor in taste and cannot be attractive to eat.
Disclosure of Invention
The invention aims to provide a sauce for stewing fish in an iron pan, which has the advantages that the prepared sauce for stewing fish in the iron pan has delicious taste and good taste.
The invention also aims to provide a preparation method of the sauce for stewing fish in the iron pan, so as to obtain the sauce for stewing fish in the iron pan.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
On the one hand, the embodiment of the application provides a sauce material for stewing fish in an iron pan, which comprises the following raw materials in parts by weight: 80-100 parts of mixed sauce 1, 20-30 parts of mixed sauce 2, 20-30 parts of mixed sauce 3, 5-15 parts of mixed sauce 4, 2-8 parts of oil consumption, 5-15 parts of peanut butter, 10-20 parts of hotpot condiment, 12-15 parts of chicken essence, 12-15 parts of chicken powder, 8-12 parts of garlic powder, 5-8 parts of pork powder, 5-8 parts of beef powder, 20-25 parts of mixed material, 5-15 parts of dried chili, 1-3 parts of broad bean paste, 0.1-0.5 part of thirteen spices, 80-100 parts of vegetable oil, 2-4 parts of green onion, 2-4 parts of ginger and 2-4 parts of garlic.
On the other hand, the embodiment of the application provides a preparation method of sauce for stewing fish in an iron pan, which comprises the following steps:
heating vegetable oil, adding shallot, ginger, dried chili and garlic, heating, taking out, and filtering to obtain cooked oil 3;
adding the mixed sauce 1, the mixed sauce 2, the mixed sauce 3, the mixed sauce 4, the hotpot condiment and the thick broad-bean sauce into the boiled oil 3, and boiling to obtain a boiled material;
adding the chicken powder, the garlic powder, the beef powder, the pork powder, the mixture and the thirteen spices into the decocted material, uniformly stirring, decocting, finally adding the peanut butter, the oil consumption and the chicken essence, taking out, filling, sterilizing and cooling to obtain the finished product of the sauce material for stewing the fish in the iron pan.
Compared with the prior art, the embodiment of the invention has at least the following advantages or beneficial effects:
the sauce disclosed by the invention is rich in raw materials, and through years of research of an inventor, in order to enable the stewed fish to be good in taste and to have unique flavor, the inventor uses the raw materials in a synergistic manner through years of research, so that the sauce can be guaranteed to be rich in taste, excellent in nutrition and good in color, aroma and taste during frying of vegetable oil, and the prepared stewed fish in an iron pan has no fishy smell, is delicious in meat, rich in taste and bright in color, and attracts great movement of an index finger.
The preparation method is simple and convenient, the materials are simple and easy to obtain, the cost is low, the taste is good, the fish stew is rich in protein and high in nutritive value, and the prepared fish stew has the advantages of delicious taste and good taste when being used for preparing iron pot fish stew. By adding the raw materials in batches, nutrient substances and flavor substances in the raw materials can be fully permeated, and the prepared sauce has rich taste levels, so that the stewed fish can have rich taste and is attractive to eat when being subsequently stewed in an iron pan.
When the sauce is used for cooking, the sauce can be used for cooking the fish in the iron pan with good taste only by adding the sauce into the stewed fish without adding other seasonings, and the sauce can also be used for cooking other dishes such as dishes, fried dishes, stockpots and the like.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.
The invention provides a sauce for stewing fish in an iron pan, which comprises the following raw materials in parts by weight: 80-100 parts of mixed sauce 1, 20-30 parts of mixed sauce 2, 20-30 parts of mixed sauce 3, 5-15 parts of mixed sauce 4, 2-8 parts of oil consumption, 5-15 parts of peanut butter, 10-20 parts of hotpot condiment, 12-15 parts of chicken essence, 12-15 parts of chicken powder, 8-12 parts of garlic powder, 5-8 parts of pork powder, 5-8 parts of beef powder, 20-25 parts of mixed material, 5-15 parts of dried chili, 1-3 parts of broad bean paste, 0.1-0.5 part of thirteen spices, 80-100 parts of vegetable oil, 2-4 parts of green onion, 2-4 parts of ginger and 2-4 parts of garlic. The sauce disclosed by the invention is rich in raw materials, and through years of research of the inventor, in order to enable the stewed fish to be good in taste and to have unique flavor, the inventor uses the raw materials in a synergistic manner through years of research, and can ensure that the sauce is rich in taste, excellent in nutrition and good in color, aroma and taste in frying of vegetable oil.
In some embodiments of the present invention, the above-described mixed paste 1 is prepared by the following method: heating 50-70 parts by weight of vegetable oil to 40-55 ℃, adding 20-40 parts by weight of chilli powder, 1-3 parts by weight of ginger and 3-5 parts by weight of onion, slowly heating to 90-110 ℃, adding 80-100 parts by weight of soybean paste, uniformly stirring, heating at constant temperature for 2-3min, adding 5-10 parts by weight of shiitake, continuously heating to 120-140 ℃, heating at constant temperature for 5-8min, sequentially adding 5-10 parts by weight of fructose-glucose syrup, 1-4 parts by weight of white granulated sugar, 1-3 parts by weight of salt, 1-3 parts by weight of black pepper, 1-3 parts by weight of nutmeg and 1-3 parts by weight of chicken essence, decocting for 3-5min, taking out, filling, sterilizing and cooling to obtain a mixed sauce 1 finished product. By heating the vegetable oil and adding the chili, the onion and the ginger, the flavor components and the spicy taste can be fully retained in the vegetable oil, so that the mixed sauce 1 is more unique in color, taste and flavor; the mushroom is added in the subsequent process, and the fragrance of the mushroom can be cooperated, so that the prepared mixed sauce 1 has unique flavor; the high fructose corn syrup and the white granulated sugar are added in the subsequent process, although the high fructose corn syrup and the white granulated sugar are sweeteners, the flavors of the high fructose corn syrup and the white granulated sugar are different, and the two mixed sauce 1 is rich in taste level by adding the high fructose corn syrup and the white granulated sugar; the addition of salt, black pepper, nutmeg and chicken essence can adjust the overall taste and flavor, so that the mixed sauce 1 has rich taste.
In some embodiments of the present invention, the above-mentioned mixed paste 2 is prepared by the following method: parching 15-20 weight parts of wheat flour at 80-95 deg.C for 1-2min to obtain parched wheat flour; adding soybean 30-40 weight parts into water 8-15 weight parts, soaking for 10-13h, decocting at 95-107 deg.C under 0.7-1.5MPa for 40-70min, cooling to 35-45 deg.C, adding parched wheat flour and soy sauce 0.2-0.4 weight part, stirring, fermenting at 29-33 deg.C for 35-40h, fermenting at 40-47 deg.C for 20-25 days, adding salt 1-3 weight parts and potassium sorbate 0.5-1 weight part, sterilizing, and bottling to obtain mixed soy sauce 2; wherein the effective viable count of the sauce aspergillus is more than 200 hundred million/g, and the sauce aspergillus is aspergillus oryzae. After the wheat flour is fried, the flavor of subsequent fermentation can be unique, microorganisms in the wheat flour can be killed, and the quality of the mixed sauce 2 is ensured; after the soybeans are soaked, soybean cells can be fully inflated with water to expand, the soybean structure is damaged, and further later-period fermentation is facilitated; after the soybean is boiled, the soybean can be ensured to be loose and fluffy; after the full fermentation under the condition, the prepared mixed sauce 2 has good taste and soft mouthfeel, can protect the soybean isoflavone, and has good mouthfeel.
In some embodiments of the present invention, the above-mentioned mixed paste 3 is prepared by the following method: adding 30-40 parts by weight of soybeans into 30-40 parts by weight of water, soaking for 2-3 hours, adding 15-20 parts by weight of wheat flour, boiling for 40-70 minutes at 95-107 ℃ under the pressure of 0.7-1.5MPa, cooling to 35-45 ℃, adding 0.2-0.4 part by weight of soy sauce yeast, uniformly stirring, fermenting at 29-33 ℃ for 35-40 hours, fermenting at 40-47 ℃ for 20-25 days, adding 5-8 parts by weight of white granulated sugar and 0.5-1 part by weight of potassium sorbate, sterilizing and filling to obtain a mixed soy sauce 3 finished product; wherein the effective viable count of the sauce aspergillus is more than 200 hundred million/g, and the sauce aspergillus is aspergillus oryzae. The wheat flour and the soybeans are boiled together and then fermented again, the obtained mixed sauce 3 is different from the mixed sauce 2 in taste and is softer, the two sauce materials are jointly used for preparing the sauce materials for stewing the fish in the iron pan, the taste and the layers of the sauce materials are richer, the whole sauce materials are unified, and the excellent and unique taste is guaranteed.
In some embodiments of the present invention, the above-mentioned mixed paste 4 is prepared by the following method: frying 5-10 parts by weight of beef to obtain cooked beef; heating 10-15 parts by weight of vegetable oil to 40-55 ℃, adding 0.5-1 part by weight of sesame, 0.1-0.3 part by weight of anise, 0.1-0.3 part by weight of fennel, 0.1-0.3 part by weight of bay leaves and 0.1-0.3 part by weight of cinnamon, heating to 80-90 ℃, taking out and filtering to obtain boiled oil 2; adding 20-30 parts by weight of chili sauce into the boiled oil 2, heating at constant temperature for 2-4min, adding cooked beef and 1-3 parts by weight of peanut, stir-frying for 1-3min, adding 0.5-1 part by weight of salt and 0.5-1 part by weight of cumin, stir-frying for 30-60s, taking out, filling, sterilizing and cooling to obtain a mixed sauce 4 finished product. After the vegetable oil is heated, the sesame, the star anise, the fennel, the bay leaves and the cinnamon are added, so that the flavor components can be fully retained in the vegetable oil, and the mixed sauce 1 is more unique in color, taste and flavor; the beef, the chilli sauce, the peanuts and the cumin are added into the vegetable oil to be fried, so that the mixed sauce 4 has the beef flavor, the peanut and sesame flavor, the aniseed flavor, the fennel flavor, the bay leaves and the cinnamon flavor, the chilli sauce can stimulate taste buds, and the prepared mixed sauce 4 is unique in taste.
In some embodiments of the present invention, the mixture comprises the following raw materials: 1-3 parts of salt, 2-5 parts of maltodextrin, 1-3 parts of white granulated sugar, 1-2 parts of pepper, 1-2 parts of acid hydrolyzed vegetable protein seasoning powder and 1-3 parts of cinnamon.
The invention also provides a preparation method of the sauce for stewing fish in the iron pan, which comprises the following steps: heating vegetable oil, adding shallot, ginger, dried chili and garlic, heating, taking out, and filtering to obtain cooked oil 3; adding the mixed sauce 1, the mixed sauce 2, the mixed sauce 3, the mixed sauce 4, the hotpot condiment and the thick broad-bean sauce into the boiled oil 3, and boiling to obtain a boiled material; adding the chicken powder, the garlic powder, the beef powder, the pork powder, the mixture and the thirteen spices into the decocted material, uniformly stirring, decocting, finally adding the peanut butter, the oil consumption and the chicken essence, taking out, filling, sterilizing and cooling to obtain the finished product of the sauce material for stewing the fish in the iron pan. The preparation method is simple and convenient, the materials are simple and easy to obtain, the cost is low, the taste is good, the fish stew is rich in protein and high in nutritive value, and the prepared fish stew has the advantages of delicious taste and good taste when being used for preparing iron pot fish stew. By adding the raw materials in batches, nutrient substances and flavor substances in the raw materials can be fully permeated, and the prepared sauce has rich taste levels, so that the stewed fish can have rich taste and is attractive to eat when being subsequently stewed in an iron pan.
In some embodiments of the invention, the cooked oil is obtained by heating vegetable oil to 40-55 ℃, adding shallot, ginger, dried chili and garlic, heating to 80-90 ℃, heating for 1-2min, taking out and filtering.
In some embodiments of the invention, the decocted material is obtained by adding mixed sauce 1, mixed sauce 2, mixed sauce 3, mixed sauce 4, peanut butter, hotpot condiment and thick broad-bean sauce into cooked oil 3, and decocting at 70-80 deg.C for 40-80 min.
In some embodiments of the present invention, the boiling time is 1-2 min.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
A preparation method of sauce for stewing fish in an iron pan comprises the following steps:
raw materials: 8kg of mixed sauce 1, 2kg of mixed sauce 2, 2kg of mixed sauce 3, 0.55kg of mixed sauce 4, 0.2kg of oil consumption, 0.5kg of peanut butter, 1kg of hotpot condiment, 1.2kg of chicken essence, 1.2kg of chicken meal, 0.8kg of garlic essence powder, 0.5kg of pork meal, 0.5kg of beef meal, 2kg of mixed material, 0.5kg of dried chili, 0.1kg of broad bean paste, 0.01kg of thirteen spices, 8kg of vegetable oil, 0.2kg of green onion, 0.2kg of ginger and 0.2kg of garlic.
Heating vegetable oil to 40 deg.C, adding herba Alii Fistulosi, rhizoma Zingiberis recens, dried Capsici fructus and Bulbus Allii, heating to 80 deg.C, heating for 1min, taking out, and filtering to obtain cooked oil 3; adding mixed sauce 1, mixed sauce 2, mixed sauce 3, mixed sauce 4, hot pot base and soybean paste into cooked oil 3, and decocting at 70 deg.C for 40min to obtain decoction; adding chicken powder, garlic powder, beef powder, pork powder, mixture and thirteen spices into the decocted material, uniformly stirring, decocting for 1min, finally adding peanut butter, oil consumption and chicken essence, taking out, filling, sterilizing and cooling to obtain the sauce material finished product for stewing fish in the iron pan.
The mixed sauce 1 was prepared by the following method:
heating 5-7kg of vegetable oil to 40 ℃, adding 2kg of chilli powder, 0.1kg of ginger and 0.3kg of onion, slowly heating to 90 ℃, taking out and filtering to obtain cooked oil 1; adding 8kg of soybean paste into the boiled oil 1, uniformly stirring, heating at constant temperature for 2min, adding 0.5kg of mushroom, continuously heating to 120 ℃, heating at constant temperature for 5min, sequentially adding 0.5kg of high fructose corn syrup, 0.1kg of white granulated sugar, 0.1kg of salt, 0.1kg of black pepper, 0.1kg of nutmeg and 0.1kg of chicken essence, decocting for 3min, taking out, filling, sterilizing and cooling to obtain a mixed sauce 1 finished product.
The mixed sauce 2 is prepared by the following method:
parching 1.5kg wheat flour at 80 deg.C for 1min to obtain parched wheat flour; soaking 3kg of soybean in 0.8kg of water for 10-13h, then cooking at 95 ℃ and 0.7MPa for 40min, cooling to 35 ℃, adding parched wheat flour and 0.02kg of soy sauce yeast, uniformly stirring, fermenting at 29 ℃ for 35h, then fermenting at 40 ℃ for 20 days, adding 0.1kg of salt and 0.05kg of potassium sorbate, sterilizing and filling to obtain a mixed soy sauce 2 finished product; wherein the effective viable count of the sauce koji is more than 200 hundred million/g, and the sauce koji is aspergillus oryzae.
The mixed sauce 3 is prepared by the following method:
adding 3kg of soybeans into 3kg of water, soaking for 2h, adding 1.5kg of wheat flour, boiling for 40min at 95 ℃ and 0.7MPa, cooling to 35 ℃, adding 0.02kg of soy sauce yeast, uniformly stirring, fermenting at 29 ℃ for 35h, fermenting at 40 ℃ for 20 days, adding 0.5kg of white granulated sugar and 0.05kg of potassium sorbate, sterilizing and filling to obtain a mixed soy sauce 3 finished product; wherein the effective viable count of the sauce aspergillus is more than 200 hundred million/g, and the sauce aspergillus is aspergillus oryzae.
The mixed sauce 4 was prepared by the following method:
frying 0.5kg of beef to obtain cooked beef; heating 1-1.5kg of vegetable oil to 40-55 ℃, adding 0.05kg of sesame, 0.01kg of star anise, 0.01kg of fennel, 0.01kg of bay leaves and 0.01kg of cassia bark, heating to 80 ℃, fishing out and filtering to obtain cooked oil 2; adding 20kg of chili sauce into the boiled oil 2, heating at constant temperature for 2min, adding cooked beef and 1kg of peanut, stir-frying for 1min, adding 0.05kg of salt and 0.05kg of cumin, stir-frying for 30s, taking out, filling, sterilizing and cooling to obtain the mixed sauce 4 finished product.
The mixture is prepared by the following method:
mixing 0.1kg of salt, 0.2kg of maltodextrin, 0.1kg of white granulated sugar, 0.1kg of pepper, 0.1kg of acid hydrolyzed plant protein seasoning powder and 0.1kg of cinnamon.
Example 2
A preparation method of sauce for stewing fish in an iron pan comprises the following steps:
raw materials: 9kg of mixed sauce 1, 2.5kg of mixed sauce 2, 2.5kg of mixed sauce 3, 1kg of mixed sauce 4, 0.5kg of oil consumption, 1kg of peanut butter, 1.5kg of hotpot condiment, 1.4kg of chicken essence, 1.4kg of chicken powder, 1kg of garlic powder, 0.7kg of pork powder, 0.7kg of beef powder, 2.3kg of mixed material, 1kg of dried chili, 0.2kg of broad bean paste, 0.03kg of thirteen spices, 9kg of vegetable oil, 0.3kg of green onion, 3kg of ginger and 0.3kg of garlic.
Heating vegetable oil to 48 deg.C, adding herba Alii Fistulosi, rhizoma Zingiberis recens, dried Capsici fructus and Bulbus Allii, heating to 85 deg.C, heating for 1.5min, taking out, and filtering to obtain cooked oil 3; adding mixed sauce 1, mixed sauce 2, mixed sauce 3, mixed sauce 4, hot pot base and soybean paste into cooked oil 3, and decocting at 75 deg.C for 60min to obtain decoction; adding chicken powder, garlic powder, beef powder, pork powder, a mixture and thirteen spices into the decocted material, uniformly stirring, decocting for 1.5min, finally adding peanut butter, oil consumption and chicken essence, taking out, filling, sterilizing and cooling to obtain the sauce material finished product for stewing fish in the iron pan.
The mixed sauce 1 was prepared by the following method:
heating 6kg of vegetable oil to 48 ℃, adding 3kg of chilli powder, 0.2kg of ginger and 0.4kg of onion, slowly heating to 100 ℃, taking out and filtering to obtain cooked oil 1; adding 9kg of soybean paste into the cooked oil 1, stirring uniformly, heating at constant temperature for 2.5min, adding 0.8kg of mushroom, continuously heating to 130 ℃, heating at constant temperature for 7min, sequentially adding 0.8kg of high fructose corn syrup, 0.3kg of white granulated sugar, 0.2kg of salt, 0.2kg of black pepper, 0.2kg of nutmeg and 0.2kg of chicken essence, decocting for 4min, taking out, filling, sterilizing and cooling to obtain a mixed sauce 1 finished product.
The mixed sauce 2 is prepared by the following method:
parching 1.8kg wheat flour at 88 deg.C for 1.5min to obtain parched wheat flour; soaking 3.5kg soybean in 1.2kg water for 11h, decocting at 101 deg.C under 1.1MPa for 55min, cooling to 40 deg.C, adding parched wheat flour and 0.03kg soy sauce yeast, stirring, fermenting at 32 deg.C for 38h, fermenting at 44 deg.C for 23 days, adding 0.2kg salt and 0.08kg potassium sorbate, sterilizing, and packaging to obtain mixed soy sauce 2; wherein the effective viable count of the sauce aspergillus is more than 200 hundred million/g, and the sauce aspergillus is aspergillus oryzae.
The mixed sauce 3 is prepared by the following method:
adding 3.5kg of soybeans into 3.5kg of water, soaking for 2.5h, adding 1.8kg of wheat flour, cooking for 55min at 101 ℃ and 1.2MPa, cooling to 40 ℃, adding 0.03kg of soy sauce yeast, uniformly stirring, fermenting at 32 ℃ for 38h, fermenting at 44 ℃ for 23 days, adding 0.7kg of white granulated sugar and 0.08kg of potassium sorbate, sterilizing and filling to obtain a mixed soy sauce 3 finished product; wherein the effective viable count of the sauce aspergillus is more than 200 hundred million/g, and the sauce aspergillus is aspergillus oryzae.
The mixed sauce 4 was prepared by the following method:
frying 0.8kg of beef to obtain cooked beef; heating 1.3kg of vegetable oil to 50 ℃, adding 0.08kg of sesame, 0.02kg of anise, 0.02kg of fennel, 0.02kg of bay leaves and 0.02kg of cassia bark, heating to 85 ℃, fishing out and filtering to obtain boiled oil 2; adding 25kg of chili sauce into the boiled oil 2, heating at constant temperature for 2.5min, adding cooked beef and 1.5kg of peanut, stir-frying for 2min, adding 0.08kg of salt and 0.08kg of cumin, stir-frying for 45s, taking out, filling, sterilizing and cooling to obtain the mixed sauce 4 finished product.
The mixture is prepared by the following method:
mixing 0.2kg of salt, 0.4kg of maltodextrin, 0.2kg of white granulated sugar, 0.15kg of pepper, 0.15kg of acid hydrolyzed plant protein seasoning powder and 0.2kg of cinnamon.
Example 3
A preparation method of sauce for stewing fish in an iron pan comprises the following steps:
raw materials: 10kg of mixed sauce 1, 3kg of mixed sauce 2, 3kg of mixed sauce 3, 1.5kg of mixed sauce 4, 0.8kg of oil consumption, 1.5kg of peanut butter, 2kg of hotpot condiment, 1.5kg of chicken essence, 1.5kg of chicken powder, 1.2kg of garlic essence powder, 0.8kg of pork powder, 0.8kg of beef powder, 2.5kg of mixed material, 1.5kg of dried chili, 0.3kg of broad bean paste, 0.05kg of thirteen spices, 10kg of vegetable oil, 0.4kg of green onion, 0.4kg of ginger and 0.4kg of garlic.
Heating vegetable oil to 55 deg.C, adding herba Alii Fistulosi, rhizoma Zingiberis recens, dried Capsici fructus and Bulbus Allii, heating to 90 deg.C, heating for 2min, taking out, and filtering to obtain cooked oil 3; adding mixed sauce 1, mixed sauce 2, mixed sauce 3, mixed sauce 4, hot pot base and soybean paste into cooked oil 3, and decocting at 80 deg.C for 80min to obtain decoction; adding chicken powder, garlic powder, beef powder, pork powder, mixture and thirteen spices into the decocted material, uniformly stirring, decocting for 2min, finally adding peanut butter, oil consumption and chicken essence, taking out, filling, sterilizing and cooling to obtain the sauce material finished product for stewing fish in the iron pan.
The mixed sauce 1 was prepared by the following method:
heating 7kg of vegetable oil to 55 ℃, adding 4kg of chilli powder, 0.3kg of ginger and 0.5kg of onion, slowly heating to 110 ℃, taking out and filtering to obtain cooked oil 1; adding 10kg of soybean paste into the cooked oil 1, stirring uniformly, heating at constant temperature for 3min, adding 1kg of mushroom, continuously heating to 140 ℃, heating at constant temperature for 8min, sequentially adding 1kg of fructose-glucose syrup, 0.4kg of white granulated sugar, 0.3kg of salt, 0.3kg of black pepper, 0.3kg of nutmeg and 0.3kg of chicken essence, decocting for 5min, taking out, filling, sterilizing and cooling to obtain a mixed sauce 1 finished product.
The mixed sauce 2 is prepared by the following method:
parching 2kg wheat flour at 95 deg.C for 2min to obtain parched wheat flour; soaking 4kg of soybean in 1.5kg of water for 13h, then cooking at 107 ℃ and 1.5MPa for 70min, cooling to 45 ℃, adding parched wheat flour and 0.04kg of soy sauce yeast, uniformly stirring, fermenting at 33 ℃ for 40h, then fermenting at 47 ℃ for 25 days, adding 0.3kg of salt and 0.1kg of potassium sorbate, sterilizing and filling to obtain a mixed soy sauce 2 finished product; wherein the effective viable count of the sauce aspergillus is more than 200 hundred million/g, and the sauce aspergillus is aspergillus oryzae.
The mixed sauce 3 is prepared by the following method:
soaking 4kg of soybean in 4kg of water for 3h, adding 2kg of wheat flour, cooking at 107 ℃ and 1.5MPa for 70min, cooling to 45 ℃, adding 0.04kg of soy sauce yeast, uniformly stirring, fermenting at 33 ℃ for 40h, fermenting at 47 ℃ for 25 days, adding 0.8kg of white granulated sugar and 0.1kg of potassium sorbate, sterilizing and filling to obtain a mixed soy sauce 3 finished product; wherein the effective viable count of the sauce aspergillus is more than 200 hundred million/g, and the sauce aspergillus is aspergillus oryzae.
The mixed sauce 4 was prepared by the following method:
frying 1kg of beef to obtain cooked beef; heating 1.5kg of vegetable oil to 55 ℃, adding 0.1kg of sesame, 0.03kg of anise, 0.03kg of fennel, 0.03kg of bay leaf and 0.03kg of cassia bark, heating to 90 ℃, fishing out and filtering to obtain cooked oil 2; adding 30kg of chili sauce into the boiled oil 2, heating at constant temperature for 4min, adding cooked beef and 3kg of peanut, stir-frying for 3min, adding 0.1kg of salt and 0.1kg of cumin, stir-frying for 60s, taking out, filling, sterilizing and cooling to obtain a mixed sauce 4 finished product.
The mixture is prepared by the following method:
mixing 0.3kg of salt, 0.5kg of maltodextrin, 0.3kg of white granulated sugar, 0.2kg of pepper, 0.2kg of acid hydrolyzed plant protein seasoning powder and 0.3kg of cinnamon.
Experimental example 1
The sauces prepared in examples 1 to 3 were used for preparing iron pot stew fish, the preparation method of 3 iron pot stew fish prepared in experimental example was completely the same, the fish was selected from the abdomen of carp, 10 evaluators were invited to evaluate the color, aroma and taste of the prepared iron pot stew fish, and the average score was obtained, and the results are shown in table 1.
Evaluation criteria
Color: the fish meat is white, tender, glossy and has the luster of 8 to 10 minutes; the color is white and tender, and certain luster is 5 to 7 minutes; the color is stiff white and the lusterless color is 0 to 4 minutes.
Fragrance: the food has outstanding food fragrance, mellow fragrance and no fishy smell of 8-10 minutes; has certain food fragrance, light mellow fragrance, no fishy smell or slightly fishy smell of 5-7 minutes; the food has light fragrance, mellow fragrance and fishy smell of 0-4 min.
And (3) taste: the meat quality is delicious, the spicy taste is moderate, the salty and sweet taste is moderate, and the taste is soft and is 8-10 minutes; the meat quality is delicious, the peppery taste is more spicy or lighter, the salty and sweet taste is more appropriate, and the taste is soft and is 5 to 7 minutes; coarse meat quality, excessive spicy or slight spicy taste, prominent salty and sweet taste, and discordant taste of 0-4 points.
TABLE 1
Test specimen Color/minute Fragrance/score Taste/score
Example 1 9.6 9.8 9.6
Example 2 9.7 9.6 10
Example 3 9.8 9.7 9.8
From table 1, it can be seen that the sauce prepared in example 3 is optimal in terms of colour; the sauce prepared in example 1 is optimal in terms of aroma; the sauce prepared in example 2 is optimal in taste.
In conclusion, the sauce material is rich in raw materials, and through years of research of the inventor, in order to enable the stewed fish to be good in taste and unique in flavor, the inventor uses the raw materials in a synergistic manner through years of research, so that the sauce material can be guaranteed to be rich in flavor, excellent in nutrition and good in color, aroma and taste during frying of vegetable oil, and the prepared stewed fish in an iron pan has no fishy smell, is delicious in meat, rich in taste and bright in color and luster, and attracts great movement of index fingers.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. 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.

Claims (10)

1. The sauce for stewing fish in an iron pan is characterized by comprising the following raw materials in parts by weight: 80-100 parts of mixed sauce 1, 20-30 parts of mixed sauce 2, 20-30 parts of mixed sauce 3, 5-15 parts of mixed sauce 4, 2-8 parts of oil consumption, 5-15 parts of peanut butter, 10-20 parts of hotpot condiment, 12-15 parts of chicken essence, 12-15 parts of chicken powder, 8-12 parts of garlic powder, 5-8 parts of pork powder, 5-8 parts of beef powder, 20-25 parts of mixed material, 5-15 parts of dried chili, 1-3 parts of broad bean paste, 0.1-0.5 part of thirteen spices, 80-100 parts of vegetable oil, 2-4 parts of green onion, 2-4 parts of ginger and 2-4 parts of garlic.
2. The sauce for stewing fish in an iron pan as claimed in claim 1, wherein the mixed sauce 1 is prepared by the following method:
heating 50-70 parts by weight of vegetable oil to 40-55 ℃, adding 20-40 parts by weight of chilli powder, 1-3 parts by weight of ginger and 3-5 parts by weight of onion, slowly heating to 90-110 ℃, taking out and filtering to obtain cooked oil 1;
adding 80-100 parts by weight of soybean paste into the cooked oil 1, uniformly stirring, heating at constant temperature for 2-3min, adding 5-10 parts by weight of shiitake, continuously heating to 140 ℃ for 140 ℃, heating at constant temperature for 5-8min, sequentially adding 5-10 parts by weight of fructose-glucose syrup, 1-4 parts by weight of white granulated sugar, 1-3 parts by weight of salt, 1-3 parts by weight of black pepper, 1-3 parts by weight of nutmeg and 1-3 parts by weight of chicken essence, decocting for 3-5min, taking out, filling, sterilizing and cooling to obtain a finished product of the mixed sauce 1.
3. The sauce for stewing fish in an iron pan as claimed in claim 1, wherein the mixed sauce 2 is prepared by the following method: parching 15-20 weight parts of wheat flour at 80-95 deg.C for 1-2min to obtain parched wheat flour;
adding soybean 30-40 weight parts into water 8-15 weight parts, soaking for 10-13h, decocting at 95-107 deg.C under 0.7-1.5MPa for 40-70min, cooling to 35-45 deg.C, adding parched wheat flour and soy sauce 0.2-0.4 weight part, stirring, fermenting at 29-33 deg.C for 35-40h, fermenting at 40-47 deg.C for 20-25 days, adding salt 1-3 weight parts and potassium sorbate 0.5-1 weight part, sterilizing, and bottling to obtain mixed soy sauce 2;
wherein the effective viable count of the sauce aspergillus is more than 200 hundred million/g, and the sauce aspergillus is aspergillus oryzae.
4. The sauce for stewing fish in an iron pan as claimed in claim 1, wherein the mixed sauce 3 is prepared by the following method:
adding 30-40 parts by weight of soybeans into 30-40 parts by weight of water, soaking for 2-3 hours, adding 15-20 parts by weight of wheat flour, boiling for 40-70 minutes at 95-107 ℃ under the pressure of 0.7-1.5MPa, cooling to 35-45 ℃, adding 0.2-0.4 part by weight of soy sauce yeast, uniformly stirring, fermenting at 29-33 ℃ for 35-40 hours, fermenting at 40-47 ℃ for 20-25 days, adding 5-8 parts by weight of white granulated sugar and 0.5-1 part by weight of potassium sorbate, sterilizing and filling to obtain a mixed soy sauce 3 finished product;
wherein the effective viable count of the sauce aspergillus is more than 200 hundred million/g, and the sauce aspergillus is aspergillus oryzae.
5. The sauce for stewing fish in an iron pan as claimed in claim 1, wherein the mixed sauce 4 is prepared by the following method:
frying 5-10 parts by weight of beef to obtain cooked beef;
heating 10-15 parts by weight of vegetable oil to 40-55 ℃, adding 0.5-1 part by weight of sesame, 0.1-0.3 part by weight of anise, 0.1-0.3 part by weight of fennel, 0.1-0.3 part by weight of bay leaves and 0.1-0.3 part by weight of cinnamon, heating to 80-90 ℃, taking out and filtering to obtain boiled oil 2;
adding 20-30 parts by weight of chili sauce into the boiled oil 2, heating at constant temperature for 2-4min, adding cooked beef and 1-3 parts by weight of peanut, stir-frying for 1-3min, adding 0.5-1 part by weight of salt and 0.5-1 part by weight of cumin, stir-frying for 30-60s, taking out, filling, sterilizing and cooling to obtain a mixed sauce 4 finished product.
6. The sauce for stewing fish in an iron pan as claimed in claim 1, wherein the mixture comprises the following raw materials: 1-3 parts of salt, 2-5 parts of maltodextrin, 1-3 parts of white granulated sugar, 1-2 parts of pepper, 1-2 parts of acid hydrolyzed vegetable protein seasoning powder and 1-3 parts of cinnamon.
7. The method for preparing sauce for stewing fish in iron pan according to claim 1, comprising the steps of:
heating vegetable oil, adding shallot, ginger, dried chili and garlic, heating, taking out, and filtering to obtain cooked oil 3;
adding the mixed sauce 1, the mixed sauce 2, the mixed sauce 3, the mixed sauce 4, the hotpot condiment and the thick broad-bean sauce into the boiled oil 3, and boiling to obtain a boiled material;
adding the chicken powder, the garlic powder, the beef powder, the pork powder, the mixture and the thirteen spices into the decocted material, uniformly stirring, decocting, finally adding the peanut butter, the oil consumption and the chicken essence, taking out, filling, sterilizing and cooling to obtain the finished product of the sauce material for stewing the fish in the iron pan.
8. The method for preparing the sauce for stewing fish in iron pan according to claim 7, wherein the cooked oil is obtained by heating vegetable oil to 40-55 ℃, adding shallot, ginger, dried chili and garlic, heating to 80-90 ℃, heating for 1-2min, taking out and filtering.
9. The method for preparing sauce for stewing fish in iron pan according to claim 7, wherein the cooked sauce is obtained by adding mixed sauce 1, mixed sauce 2, mixed sauce 3, mixed sauce 4, peanut butter, hotpot condiment and thick broad-bean sauce into cooked oil 3, and cooking at 70-80 ℃ for 40-80 min.
10. The method for preparing sauce for stewing fish in iron pan according to claim 7, wherein the boiling time is 1-2 min.
CN202111138605.3A 2021-09-27 2021-09-27 Sauce for stewing fish in iron pan and preparation method thereof Pending CN113812597A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116210859A (en) * 2023-03-17 2023-06-06 东北农业大学 Saucepan stewed sauce bag and preparation method thereof

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CN105661455A (en) * 2016-03-30 2016-06-15 四川五斗米食品开发有限公司 Spicy fish seasoning and preparation method thereof
CN107440071A (en) * 2017-07-27 2017-12-08 于勇 Iron pan matelote sauce and preparation method thereof
CN111700262A (en) * 2020-07-06 2020-09-25 张丽丽 Fish stewing hot pot sauce and processing method thereof
CN111938087A (en) * 2020-08-31 2020-11-17 杨金锁 Sour soybean paste and production process thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101176547A (en) * 2007-11-29 2008-05-14 包启安 Technique for preparing sauce, bean paste by salt free zymolysis
CN105661455A (en) * 2016-03-30 2016-06-15 四川五斗米食品开发有限公司 Spicy fish seasoning and preparation method thereof
CN107440071A (en) * 2017-07-27 2017-12-08 于勇 Iron pan matelote sauce and preparation method thereof
CN111700262A (en) * 2020-07-06 2020-09-25 张丽丽 Fish stewing hot pot sauce and processing method thereof
CN111938087A (en) * 2020-08-31 2020-11-17 杨金锁 Sour soybean paste and production process thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116210859A (en) * 2023-03-17 2023-06-06 东北农业大学 Saucepan stewed sauce bag and preparation method thereof

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