CN113854531A - Pickled Chinese cabbage fish flavor essential oil and preparation method thereof - Google Patents
Pickled Chinese cabbage fish flavor essential oil and preparation method thereof Download PDFInfo
- Publication number
- CN113854531A CN113854531A CN202111185613.3A CN202111185613A CN113854531A CN 113854531 A CN113854531 A CN 113854531A CN 202111185613 A CN202111185613 A CN 202111185613A CN 113854531 A CN113854531 A CN 113854531A
- Authority
- CN
- China
- Prior art keywords
- parts
- aqueous solution
- mass concentration
- oil
- mass
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 87
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 59
- 235000019634 flavors Nutrition 0.000 title claims abstract description 59
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 title claims abstract description 53
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 title claims abstract description 53
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 title claims abstract description 53
- 239000000341 volatile oil Substances 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title abstract description 19
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000003921 oil Substances 0.000 claims abstract description 30
- 235000019198 oils Nutrition 0.000 claims abstract description 30
- XMGQYMWWDOXHJM-JTQLQIEISA-N (+)-α-limonene Chemical compound CC(=C)[C@@H]1CCC(C)=CC1 XMGQYMWWDOXHJM-JTQLQIEISA-N 0.000 claims abstract description 28
- GSNUFIFRDBKVIE-UHFFFAOYSA-N 2,5-dimethylfuran Chemical compound CC1=CC=C(C)O1 GSNUFIFRDBKVIE-UHFFFAOYSA-N 0.000 claims abstract description 28
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 claims abstract description 28
- VKCYHJWLYTUGCC-UHFFFAOYSA-N nonan-2-one Chemical compound CCCCCCCC(C)=O VKCYHJWLYTUGCC-UHFFFAOYSA-N 0.000 claims abstract description 28
- RUVINXPYWBROJD-ONEGZZNKSA-N trans-anethole Chemical compound COC1=CC=C(\C=C\C)C=C1 RUVINXPYWBROJD-ONEGZZNKSA-N 0.000 claims abstract description 28
- UAHWPYUMFXYFJY-UHFFFAOYSA-N beta-myrcene Chemical compound CC(C)=CCCC(=C)C=C UAHWPYUMFXYFJY-UHFFFAOYSA-N 0.000 claims abstract description 26
- ZFMSMUAANRJZFM-UHFFFAOYSA-N Estragole Chemical compound COC1=CC=C(CC=C)C=C1 ZFMSMUAANRJZFM-UHFFFAOYSA-N 0.000 claims abstract description 24
- JYVLIDXNZAXMDK-UHFFFAOYSA-N pentan-2-ol Chemical compound CCCC(C)O JYVLIDXNZAXMDK-UHFFFAOYSA-N 0.000 claims abstract description 24
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 23
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 23
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 23
- 239000008158 vegetable oil Substances 0.000 claims abstract description 23
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 229940092258 rosemary extract Drugs 0.000 claims abstract description 16
- 235000020748 rosemary extract Nutrition 0.000 claims abstract description 16
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 claims abstract description 16
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000005770 Eugenol Substances 0.000 claims abstract description 15
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229960002217 eugenol Drugs 0.000 claims abstract description 15
- 235000021323 fish oil Nutrition 0.000 claims abstract description 15
- 229940011037 anethole Drugs 0.000 claims abstract description 14
- RUVINXPYWBROJD-UHFFFAOYSA-N para-methoxyphenyl Natural products COC1=CC=C(C=CC)C=C1 RUVINXPYWBROJD-UHFFFAOYSA-N 0.000 claims abstract description 14
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 13
- VYBREYKSZAROCT-UHFFFAOYSA-N alpha-myrcene Natural products CC(=C)CCCC(=C)C=C VYBREYKSZAROCT-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000001110 calcium chloride Substances 0.000 claims abstract description 13
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 13
- 239000001631 piper nigrum l. fruit oil black Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000001068 allium cepa oil Substances 0.000 claims abstract description 9
- 239000007864 aqueous solution Substances 0.000 claims description 130
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 30
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 28
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 22
- 239000000758 substrate Substances 0.000 claims description 22
- 238000010438 heat treatment Methods 0.000 claims description 15
- 239000011159 matrix material Substances 0.000 claims description 12
- 239000004310 lactic acid Substances 0.000 claims description 11
- 235000014655 lactic acid Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 8
- 235000021108 sauerkraut Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- MQWPJABBOVGPQV-UHFFFAOYSA-N pentan-2-ol;hydrate Chemical compound O.CCCC(C)O MQWPJABBOVGPQV-UHFFFAOYSA-N 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 235000021574 pickled cabbage Nutrition 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 235000019614 sour taste Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 description 2
- NUJGJRNETVAIRJ-UHFFFAOYSA-N octanal Chemical compound CCCCCCCC=O NUJGJRNETVAIRJ-UHFFFAOYSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 2
- VSMOENVRRABVKN-MRVPVSSYSA-N 1-Octen-3-ol Natural products CCCCC[C@H](O)C=C VSMOENVRRABVKN-MRVPVSSYSA-N 0.000 description 1
- YDXQPTHHAPCTPP-UHFFFAOYSA-N 3-Octen-1-ol Natural products CCCCC=CCCO YDXQPTHHAPCTPP-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
-
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
-
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2026—Hydroxy compounds
-
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- 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
- A23L27/203—Alicyclic compounds
-
- 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
- A23L27/204—Aromatic compounds
-
- 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
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a pickled Chinese cabbage fish flavor essential oil and a preparation method thereof, wherein the pickled Chinese cabbage fish flavor essential oil comprises the following raw materials: vegetable oil, fish oil, zanthoxylum oil, onion oil, a sour agent, black pepper oil, a rosemary extract with the mass concentration of 0.04-0.07%, 2-pentanol with the mass concentration of 0.05-0.15%, hexanal with the mass concentration of 0.5-0.15%, 2-nonanone with the mass concentration of 0.5-1.5%, 2, 5-dimethylfuran with the mass concentration of 0.5-1.5%, calcium chloride with the mass concentration of 0.15-0.25%, estragole with the mass concentration of 0.5-1.5%, anethole with the mass concentration of 0.5-1.5%, eugenol with the mass concentration of 0.5-1.5%, myrcene with the mass concentration of 0.5-1.5%, and d-limonene with the mass concentration of 8-12%. The invention solves the problems of unstable flavor of the pickled Chinese cabbage fish seasoning, poor fishy smell removing effect on fish meat and the like.
Description
Technical Field
The invention relates to the technical field of fish seasonings, in particular to pickled Chinese cabbage fish flavor essential oil and a preparation method thereof.
Background
The pickled Chinese cabbage fish is a classical vegetable product derived from Chongqing, generally grass carp is used as a main material, food materials such as pickled Chinese cabbage and the like are used as auxiliary materials, the finished product is bright in color, sour, fresh and delicious, the protein content in fish meat is rich, and lactic acid in the pickled Chinese cabbage can promote a human body to absorb iron elements, so that appetite is increased. However, the fish body contains trimethylamine and other substances, which make the fish meat have fishy smell, and if the pretreatment of the fish meat is not in place during the cooking of the pickled Chinese cabbage fish, the fishy smell in the pickled Chinese cabbage fish is easy to be heavier, thereby affecting the taste of the pickled Chinese cabbage fish. When consumers use the pickled Chinese cabbage fish seasoning to make pickled Chinese cabbage fish, the conventional pickled Chinese cabbage fish seasoning achieves the fishy smell removing effect by using the pickled fish bag, the pickled fish bag mainly comprises starch, pepper powder and the like, and the operation is inconvenient and the smearing is not uniform easily.
The quality of the pickled Chinese cabbage fish seasoning sold in the market at present is unstable, which is mainly reflected in that the quality difference of pickled Chinese cabbage bags is large, the pickled Chinese cabbage raw materials in the pickled Chinese cabbage bags are mostly subjected to natural fermentation, and the flavor of each batch of pickled Chinese cabbage is different due to the fact that the natural fermentation environment is difficult to control. Meanwhile, the flavor of the pickled Chinese cabbage fish prepared by the conventional pickled Chinese cabbage fish seasoning is easy to lose in the boiling process, and the fishy smell removing effect on fish meat is insufficient, so that the final pickled Chinese cabbage fish product has poor flavor.
Disclosure of Invention
Aiming at the defects, the invention aims to provide the pickled Chinese cabbage fish flavor essential oil and the preparation method thereof, and solves the problems of unstable flavor of the pickled Chinese cabbage fish seasoning, poor fishy smell removing effect on fish meat and the like.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides pickled cabbage fish flavor essential oil which comprises the following raw materials in parts by mass: 50-75 parts of vegetable oil, 10-15 parts of fish oil, 2-5 parts of zanthoxylum oil, 3-5 parts of onion oil, 3-5 parts of sour agent, 1-2 parts of black pepper oil, 1-2 parts of rosemary extract water solution with mass concentration of 0.04-0.07%, 1-2 parts of 2-pentanol water solution with mass concentration of 0.05-0.15%, 0.5-1 part of hexanal aqueous solution with mass concentration of 0.5-0.15%, 0.05-0.1 part of 2-nonanone aqueous solution with mass concentration of 0.5-1.5%, 0.01-0.05 part of 2, 5-dimethylfuran aqueous solution with mass concentration of 0.5-1.5%, 0.5-1 part of calcium chloride aqueous solution with mass concentration of 0.15-0.25%, 2-4 parts of estragole aqueous solution with mass concentration of 0.5-1.5%, 3-5 parts of anethole aqueous solution with mass concentration of 0.5-1.5%, 0.1-0.5 part of eugenol aqueous solution with mass concentration of 0.5-1.5%, 5-6 parts of myrcene aqueous solution with mass concentration of 0.5-1.5% and 1-3 parts of d-limonene aqueous solution with mass concentration of 8-12%.
Further, the pickled Chinese cabbage fish flavor essential oil comprises the following raw materials in parts by mass: 55-75 parts of vegetable oil, 10-15 parts of fish oil, 2-5 parts of zanthoxylum oil, 3-5 parts of onion oil, 3-5 parts of sour agent, 1-2 parts of black pepper oil, 1-2 parts of rosemary extract aqueous solution with the mass concentration of 0.05 percent, 1-2 parts of 2-pentanol aqueous solution with the mass concentration of 0.1 percent, 0.5-1 part of hexanal aqueous solution with the mass concentration of 1%, 0.05-0.1 part of 2-nonanone aqueous solution with the mass concentration of 1%, 0.01-0.05 part of 2, 5-dimethylfuran aqueous solution with the mass concentration of 1%, 0.5-1 part of calcium chloride aqueous solution with the mass concentration of 0.2%, 2-4 parts of estragole aqueous solution with the mass concentration of 1%, 3-5 parts of anethole aqueous solution with the mass concentration of 1%, 0.1-0.5 part of eugenol aqueous solution with the mass concentration of 1%, 5-6 parts of myrcene aqueous solution with the mass concentration of 1% and 1-3 parts of d-limonene aqueous solution with the mass concentration of 10%.
Further, the pickled Chinese cabbage fish flavor essential oil comprises the following raw materials in parts by mass: 60 parts of vegetable oil, 12 parts of fish oil, 4 parts of zanthoxylum oil, 4 parts of scallion oil, 4 parts of sour agent, 1-2 parts of black pepper oil, 1-2 parts of rosemary extract aqueous solution with the mass concentration of 0.05%, 1-2 parts of 2-pentanol aqueous solution with the mass concentration of 0.1%, 0.5-1 part of hexanal aqueous solution with the mass concentration of 1%, 0.05-0.1 part of 2-nonanone aqueous solution with the mass concentration of 1%, 0.01-0.05 part of 2, 5-dimethylfuran aqueous solution with the mass concentration of 1%, 0.5-1 part of calcium chloride aqueous solution with the mass concentration of 0.2%, 3 parts of estragondin aqueous solution with the mass concentration of 1%, 4 parts of anethole aqueous solution with the mass concentration of 1%, 0.3 part of eugenol aqueous solution with the mass concentration of 1%, 5-6 parts of myrcene aqueous solution with the mass concentration of 1% and 2 parts of d-limonene aqueous solution with the mass concentration of 10%.
Further, the sour agent is a mixture of lactic acid, citric acid and acetic acid in a mass ratio of 20-24: 4-7: 2-5; the mass ratio is preferably 22:5: 4.
Furthermore, the zanthoxylum oil is one or two of zanthoxylum oil and zanthoxylum oil.
Further, the pickled cabbage fish flavor essential oil also comprises 1-2 parts of 45-degree white spirit.
The raw materials of the boiled fish-flavored essential oil provided by the present invention may be any of those commercially available as long as they are not particularly limited, such as rosemary extract.
The invention also provides a preparation method of the pickled cabbage fish flavor essential oil, which comprises the following steps:
step (1): adding 3/4-5/6 parts of vegetable oil and fish oil in parts by weight of the total vegetable oil into a container, heating to 60-80 ℃, adding zanthoxylum oil and onion oil, uniformly stirring, and cooling to room temperature to obtain a first matrix;
step (2): taking the substrate I obtained in the step (1), adding black pepper oil, a calcium chloride aqueous solution, a rosemary extract aqueous solution and a 2-pentanol aqueous solution, and uniformly stirring to obtain a substrate II;
and (3): heating the rest vegetable oil to 50-60 ℃, adding a hexanal aqueous solution, a 2-nonanone aqueous solution and a 2, 5-dimethylfuran aqueous solution, uniformly stirring, adding a estragole aqueous solution, an anethole aqueous solution, a eugenol aqueous solution, a myrcene aqueous solution and a d-limonene aqueous solution, and uniformly stirring to obtain a substrate III;
and (4): and (3) uniformly mixing the second substrate obtained in the step (2) and the third substrate obtained in the step (3), adding a sour agent, and uniformly stirring to obtain the pickled Chinese cabbage fish seasoning essential oil.
Further, the heating temperature in the step (1) is preferably 70 ℃.
Further, the heating temperature in the step (3) is preferably 55 ℃.
In summary, the invention has the following advantages:
1. the invention provides pickled Chinese cabbage fish flavor essential oil which is outstanding in flavor and capable of inhibiting fishy smell, and solves the problems of unstable flavor of pickled Chinese cabbage fish seasonings, poor fishy smell removing effect on fish meat and the like through mutual synergistic effect of raw materials; the specific process is as follows: (1) the estragole, the anethole, the eugenol, the d-limonene and the like are characteristic flavor substances of the pickled Chinese cabbage fish, so that the flavor of the pickled Chinese cabbage fish is more prominent; (2) lactic acid is softer in sour taste and slightly bitter in taste, citric acid and acetic acid are stronger in sour taste and have sharp flavor, the proportion of the sour agents is obtained through electronic tongue and sense, and the lactic acid is as follows in the optimal mass ratio: citric acid: when the acetic acid is 22:5:4, the addition of the sour agent in the proportion ensures that the whole sour taste of the pickled Chinese cabbage fish is harmonious, soft and optimal; (3) hexanal, 2-nonanone and 2, 5-dimethylfuran are key odor substances of the fishbone, so that the flavor of the fishbone can be improved; (4) the pickled cabbage fish flavor essential oil has uniform texture, improves the flavor stability of pickled cabbage fish, and simultaneously reduces the concentration of compounds with fishy smell of 1-octen-3-ol and caprylic aldehyde by compounding the rosemary extract and the 2-pentanol in proportion and adding the compounds into the pickled cabbage fish, thereby effectively inhibiting the fishy smell.
2. The preparation method of the pickled Chinese cabbage fish flavor essential oil provided by the invention adopts a mode of step-by-step treatment and mixing, and each step is absent, so that the flavor of each raw material and the mutual synergistic effect are maximized, a product with harmonious, soft and stable overall acidity is prepared, and the problems that the pickled Chinese cabbage fish flavor is easy to lose in the boiling process and the pickled Chinese cabbage fish flavor is poor in stability in the existing preparation method are effectively solved.
Drawings
FIG. 1 is a graph showing the test results of test example 2 of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.
Thus, the following 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 of the present invention without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The preparation method of the pickled Chinese cabbage fish flavor essential oil comprises the following steps:
(1) heating 50 parts by weight of vegetable oil and 10 parts by weight of fish oil to 65 ℃, adding 3 parts by weight of zanthoxylum oil (specifically zanthoxylum oil) and 5 parts by weight of scallion oil, stirring for 5min, and cooling to room temperature to obtain a matrix 1;
(2) taking the substrate 1 prepared in the step (1), adding 1 part by mass of black pepper oil, 0.5 part by mass of a calcium chloride aqueous solution with the mass concentration of 0.2%, 1 part by mass of a rosemary extract aqueous solution with the mass concentration of 0.05% and 1 part by mass of a 2-pentanol aqueous solution with the mass concentration of 0.1%, and stirring for 15min to obtain a substrate 2;
(3) taking 15 parts by mass of vegetable oil, heating to 50 ℃, adding 0.6 part by mass of a hexanal aqueous solution with the mass concentration of 1%, 0.1 part by mass of a 2-nonanone aqueous solution with the mass concentration of 1% and 0.05 part by mass of a 2, 5-dimethylfuran aqueous solution with the mass concentration of 1%, stirring for 5min, then adding 3 parts by mass of a estragole aqueous solution with the mass concentration of 1%, 3 parts by mass of an anethole aqueous solution with the mass concentration of 1%, 0.5 part by mass of a eugenol aqueous solution with the mass concentration of 1%, 5 parts by mass of a myrcene aqueous solution with the mass concentration of 1% and 2 parts by mass of a d-limonene aqueous solution with the mass concentration of 10%, stirring for 7min, and obtaining a matrix 3;
(4) mixing the substrate 2 and the substrate 3, adding 4 parts by weight of sour agent (wherein the sour agent is a mixture of lactic acid, citric acid and acetic acid in a mass ratio of 22:5: 4), and stirring for 5min to obtain the pickled fish seasoning essential oil.
Example 2
The preparation method of the pickled cabbage fish flavor essential oil is different from the preparation method of the pickled cabbage fish flavor essential oil in example 1 in that: 1) 2 parts of rosemary extract aqueous solution with the mass concentration of 0.05 percent, 15 parts of fish oil, 55 parts of vegetable oil in the step (1), and the rest steps and parameters are the same.
Example 3
The preparation method of the pickled cabbage fish flavor essential oil is different from the preparation method of the pickled cabbage fish flavor essential oil in example 1 in that: 1.5 parts by mass of eugenol aqueous solution with the mass concentration of 1.5 percent, 60 parts by mass of vegetable oil in the step (1), 5 parts by mass of sour agent (wherein the sour agent is a mixture of lactic acid, citric acid and acetic acid with the mass ratio of 20:7: 5), and the rest steps and parameters are the same.
Comparative example 1
The preparation method of the pickled Chinese cabbage fish flavor essential oil comprises the following steps:
(1) taking 50 parts by mass of vegetable oil and 10 parts by mass of fish oil, heating to 65 ℃, adding 3 parts by mass of zanthoxylum oil (specifically zanthoxylum oil), 5 parts by mass of onion oil, 1 part by mass of black pepper oil, 0.5 part by mass of a calcium chloride aqueous solution with the mass concentration of 0.2%, 1 part by mass of a rosemary extract aqueous solution with the mass concentration of 0.05% and 1 part by mass of a 2-pentanol aqueous solution with the mass concentration of 0.1%, stirring for 20min, and cooling to room temperature to obtain a matrix 1;
(2) taking 15 parts by mass of vegetable oil, heating to 50 ℃, adding 0.6 part by mass of a hexanal aqueous solution with the mass concentration of 1%, 0.1 part by mass of a 2-nonanone aqueous solution with the mass concentration of 1% and 0.05 part by mass of a 2, 5-dimethylfuran aqueous solution with the mass concentration of 1%, stirring for 5min, then adding 3 parts by mass of a estragole aqueous solution with the mass concentration of 1%, 3 parts by mass of an anethole aqueous solution with the mass concentration of 1%, 0.5 part by mass of a eugenol aqueous solution with the mass concentration of 1%, 5 parts by mass of a myrcene aqueous solution with the mass concentration of 1% and 2 parts by mass of a d-limonene aqueous solution with the mass concentration of 10%, stirring for 7min to obtain a matrix 2;
(3) mixing the substrate 1 and the substrate 2, adding 4 parts by weight of sour agent (wherein the sour agent is a mixture of lactic acid, citric acid and acetic acid in a mass ratio of 22:5: 4), and stirring for 5min to obtain the pickled fish seasoning essential oil.
Comparative example 2
The preparation method of the pickled Chinese cabbage fish flavor essential oil comprises the following steps:
(1) heating 50 parts by mass of vegetable oil and 10 parts by mass of fish oil to 65 ℃, adding 3 parts by mass of zanthoxylum oil (specifically zanthoxylum oil) and 5 parts by mass of scallion oil, stirring for 5min, and cooling to room temperature to obtain a matrix 1;
(2) taking the substrate 1 prepared in the step (1), adding 1 part by mass of black pepper oil, 0.5 part by mass of a calcium chloride aqueous solution with the mass concentration of 0.2%, 1 part by mass of a rosemary extract aqueous solution with the mass concentration of 0.05% and 1 part by mass of a 2-pentanol aqueous solution with the mass concentration of 0.1%, and stirring for 15min to obtain a substrate 2;
(3) taking 15 parts by mass of vegetable oil, heating to 50 ℃, adding 0.6 part by mass of a hexanal aqueous solution with the mass concentration of 1%, 0.1 part by mass of a 2-nonanone aqueous solution with the mass concentration of 1%, 0.05 part by mass of a 2, 5-dimethylfuran aqueous solution with the mass concentration of 1%, 3 parts by mass of a estragole aqueous solution with the mass concentration of 1%, 3 parts by mass of an anethole aqueous solution with the mass concentration of 1%, 0.5 part by mass of a eugenol aqueous solution with the mass concentration of 1%, 5 parts by mass of a myrcene aqueous solution with the mass concentration of 1%, and 2 parts by mass of a d-limonene aqueous solution with the mass concentration of 10%, stirring for 12min, and obtaining a matrix 3;
(4) mixing the matrix 2 and the matrix 3, adding 4 parts of sour agent (wherein the sour agent is a mixture of lactic acid, citric acid and acetic acid in a mass ratio of 22:5: 4), and stirring for 5min to obtain the pickled fish seasoning essential oil.
Comparative example 3
The preparation method of the pickled Chinese cabbage fish flavor essential oil comprises the following steps:
(1) taking 50 parts by mass of vegetable oil and 10 parts by mass of fish oil, heating to 65 ℃, adding 3 parts by mass of zanthoxylum oil (specifically zanthoxylum oil), 5 parts by mass of onion oil, 0.6 part by mass of a hexanal aqueous solution with the mass concentration of 1%, 0.1 part by mass of a 2-nonanone aqueous solution with the mass concentration of 1% and 0.05 part by mass of a 2, 5-dimethylfuran aqueous solution with the mass concentration of 1%, stirring for 10min, and cooling to room temperature to obtain a matrix 1;
(2) taking the substrate 1 prepared in the step (1), adding 1 part by mass of black pepper oil, 0.5 part by mass of a calcium chloride aqueous solution with the mass concentration of 0.2%, 1 part by mass of a rosemary extract aqueous solution with the mass concentration of 0.05% and 1 part by mass of a 2-pentanol aqueous solution with the mass concentration of 0.1%, and stirring for 15min to obtain a substrate 2;
(3) taking 15 parts by mass of vegetable oil, heating to 50 ℃, adding 3 parts by mass of a 1% by mass estragole aqueous solution, 3 parts by mass of a 1% by mass anethole aqueous solution, 0.5 part by mass of a 1% by mass eugenol aqueous solution, 5 parts by mass of a 1% by mass myrcene aqueous solution and 2 parts by mass of a 10% by mass d-limonene aqueous solution, and stirring for 7min to obtain a matrix 3;
(4) mixing the substrate 2 and the substrate 3, adding 4 parts by weight of sour agent (wherein the sour agent is a mixture of lactic acid, citric acid and acetic acid in a mass ratio of 22:5: 4), and stirring for 5min to obtain the pickled fish seasoning essential oil.
Comparative example 4
The preparation method of the pickled Chinese cabbage fish flavor essential oil is different from the preparation method of the example 1 in that: 25 parts of fish oil and 1 part of scallion oil, and the rest steps and parameters are the same.
Test example 1
In this example, the boiled fish flavor essential oil obtained in examples 1 to 3 and comparative examples 1 to 4 was applied to boiled fish, and the boiled fish control without the boiled fish flavor essential oil was evaluated for sensory evaluation. The specific process is as follows:
(1) pickling: respectively cleaning 500g of fish fillets, draining off surface water, adding 10g of salted fish powder and 5g of cooking wine, stirring uniformly, and standing for 5 min;
(2) adding 50g of edible oil into a pot, heating to 150 ℃ with strong fire, adding 100g of pickled Chinese cabbage, stir-frying for 2min, and adding 40g of seasoning packet and 600g of drinking water;
(3) after the water is boiled for 5min, the fish fillets are dropped within 2min, 10g of boiled oil with the flavor of the pickled Chinese cabbage fish is added, and the boiled oil is boiled with soft fire for 1min to obtain a pickled Chinese cabbage fish sample.
(4) And (6) sensory evaluation.
The sensory evaluation criteria of this example are shown in Table 1, and the sensory evaluation results are shown in Table 2.
TABLE 1 sensory standards
TABLE 2 sensory evaluation results
As can be seen from Table 2, the sample of the boiled fish flavor essential oil has better fishy smell removing effect, coordinated sour taste and better overall flavor and stability. The test results of comparative examples 1 to 3 show that the method adopts a step-by-step treatment mixing mode, each step is omitted, so that the flavor of each raw material and the synergistic effect of each raw material are maximized, the product with harmonious, soft and stable overall sourness is prepared, and the problems that the flavor of the pickled Chinese cabbage fish is easy to lose in the boiling process and the flavor of the pickled Chinese cabbage fish is poor in stability in the existing preparation method are effectively solved.
Test example 2
The sauerkraut fish sample in test example 1, the obtained sample 2 without the sauerkraut fish flavor essential oil and 3 common commercially available sauerkraut fish samples (sample A, sample B and sample C) are subjected to qualitative and quantitative detection by a solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and the peak area sum of volatile flavor substances of each sample is compared, and the result is shown in figure 1.
As can be seen from the graph 1, according to the comparison of the peak area sum of the volatile flavor substances, the peak area sum of the sample added with the pickled Chinese cabbage fish flavor essential oil is 2.3 times that of the sample without the pickled Chinese cabbage fish flavor essential oil, and meanwhile, the peak area sum is obviously higher than that of the sample prepared by three commercially available pickled Chinese cabbage fish seasonings, so that the pickled Chinese cabbage fish flavor essential oil is full, and the characteristic flavor of the pickled Chinese cabbage fish can be effectively improved by adding the pickled Chinese cabbage fish flavor essential oil.
The foregoing is illustrative and explanatory only and is not intended to be exhaustive or to supplement or replace the specific embodiments described by those skilled in the art without inventive faculty.
Claims (8)
1. The pickled fish flavored essential oil is characterized by comprising the following raw materials in parts by mass: 50-75 parts of vegetable oil, 10-15 parts of fish oil, 2-5 parts of zanthoxylum oil, 3-5 parts of onion oil, 3-5 parts of sour agent, 1-2 parts of black pepper oil, 1-2 parts of rosemary extract water solution with mass concentration of 0.04-0.07%, 1-2 parts of 2-pentanol water solution with mass concentration of 0.05-0.15%, 0.5-1 part of hexanal aqueous solution with mass concentration of 0.5-0.15%, 0.05-0.1 part of 2-nonanone aqueous solution with mass concentration of 0.5-1.5%, 0.01-0.05 part of 2, 5-dimethylfuran aqueous solution with mass concentration of 0.5-1.5%, 0.5-1 part of calcium chloride aqueous solution with mass concentration of 0.15-0.25%, 2-4 parts of estragole aqueous solution with mass concentration of 0.5-1.5%, 3-5 parts of anethole aqueous solution with mass concentration of 0.5-1.5%, 0.1-0.5 part of eugenol aqueous solution with mass concentration of 0.5-1.5%, 5-6 parts of myrcene aqueous solution with mass concentration of 0.5-1.5% and 1-3 parts of d-limonene aqueous solution with mass concentration of 8-12%.
2. The sauerkraut fish flavor essential oil of claim 1, comprising the following raw materials in parts by mass: 55-75 parts of vegetable oil, 10-15 parts of fish oil, 2-5 parts of zanthoxylum oil, 3-5 parts of onion oil, 3-5 parts of sour agent, 1-2 parts of black pepper oil, 1-2 parts of rosemary extract aqueous solution with the mass concentration of 0.05 percent, 1-2 parts of 2-pentanol aqueous solution with the mass concentration of 0.1 percent, 0.5-1 part of hexanal aqueous solution with the mass concentration of 1%, 0.05-0.1 part of 2-nonanone aqueous solution with the mass concentration of 1%, 0.01-0.05 part of 2, 5-dimethylfuran aqueous solution with the mass concentration of 1%, 0.5-1 part of calcium chloride aqueous solution with the mass concentration of 0.2%, 2-4 parts of estragole aqueous solution with the mass concentration of 1%, 3-5 parts of anethole aqueous solution with the mass concentration of 1%, 0.1-0.5 part of eugenol aqueous solution with the mass concentration of 1%, 5-6 parts of myrcene aqueous solution with the mass concentration of 1% and 1-3 parts of d-limonene aqueous solution with the mass concentration of 10%.
3. The sauerkraut fish flavor essential oil of claim 1 or 2, comprising the following raw materials in parts by mass: 60 parts of vegetable oil, 12 parts of fish oil, 4 parts of zanthoxylum oil, 4 parts of scallion oil, 4 parts of sour agent, 1-2 parts of black pepper oil, 1-2 parts of rosemary extract aqueous solution with the mass concentration of 0.05%, 1-2 parts of 2-pentanol aqueous solution with the mass concentration of 0.1%, 0.5-1 part of hexanal aqueous solution with the mass concentration of 1%, 0.05-0.1 part of 2-nonanone aqueous solution with the mass concentration of 1%, 0.01-0.05 part of 2, 5-dimethylfuran aqueous solution with the mass concentration of 1%, 0.5-1 part of calcium chloride aqueous solution with the mass concentration of 0.2%, 3 parts of estragondin aqueous solution with the mass concentration of 1%, 4 parts of anethole aqueous solution with the mass concentration of 1%, 0.3 part of eugenol aqueous solution with the mass concentration of 1%, 5-6 parts of myrcene aqueous solution with the mass concentration of 1% and 2 parts of d-limonene aqueous solution with the mass concentration of 10%.
4. The boiled fish-flavored essential oil of claim 3, wherein the sour agent is a mixture of lactic acid, citric acid and acetic acid in a mass ratio of 20-24: 4-7: 2-5.
5. The sauerkraut fish flavor essential oil of claim 4, wherein the mass ratio of lactic acid, citric acid and acetic acid is 22:5: 4.
6. The sauerkraut fish flavor essential oil of claim 3, wherein the Zanthoxylum oil is one or both of Zanthoxylum oil and Zanthoxylum oil.
7. The boiled fish-flavored essential oil of claim 3, further comprising 1-2 parts of 45-degree white spirit.
8. The method for preparing the sauerkraut fish flavor essential oil of any one of claims 1-7, comprising the steps of:
step (1): adding 3/4-5/6 parts of vegetable oil and fish oil in parts by weight of the total vegetable oil into a container, heating to 60-80 ℃, adding zanthoxylum oil and onion oil, uniformly stirring, and cooling to room temperature to obtain a first matrix;
step (2): adding the black pepper oil, the calcium chloride aqueous solution, the rosemary extract aqueous solution and the 2-pentanol aqueous solution into the substrate I obtained in the step (1), and uniformly stirring to obtain a substrate II;
and (3): heating the rest vegetable oil to 50-60 ℃, adding a hexanal aqueous solution, a 2-nonanone aqueous solution and a 2, 5-dimethylfuran aqueous solution, uniformly stirring, adding a estragole aqueous solution, an anethole aqueous solution, a eugenol aqueous solution, a myrcene aqueous solution and a d-limonene aqueous solution, and uniformly stirring to obtain a substrate III;
and (4): and (3) uniformly mixing the second substrate obtained in the step (2) and the third substrate obtained in the step (3), adding a sour agent, and uniformly stirring to obtain the pickled Chinese cabbage fish seasoning essential oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111185613.3A CN113854531B (en) | 2021-10-12 | 2021-10-12 | Pickled Chinese cabbage and fish wind monosodium glutamate oil and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111185613.3A CN113854531B (en) | 2021-10-12 | 2021-10-12 | Pickled Chinese cabbage and fish wind monosodium glutamate oil and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113854531A true CN113854531A (en) | 2021-12-31 |
| CN113854531B CN113854531B (en) | 2023-09-29 |
Family
ID=78998643
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111185613.3A Active CN113854531B (en) | 2021-10-12 | 2021-10-12 | Pickled Chinese cabbage and fish wind monosodium glutamate oil and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113854531B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506918A (en) * | 2019-09-20 | 2019-11-29 | 成都市味百度食品有限公司 | A kind of the Fish with Chinese Sauerkraut seasoning and preparation method thereof |
| CN113243513A (en) * | 2021-05-31 | 2021-08-13 | 四川天味食品集团股份有限公司 | Oil bag with fried fragrance and preparation method thereof |
-
2021
- 2021-10-12 CN CN202111185613.3A patent/CN113854531B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506918A (en) * | 2019-09-20 | 2019-11-29 | 成都市味百度食品有限公司 | A kind of the Fish with Chinese Sauerkraut seasoning and preparation method thereof |
| CN113243513A (en) * | 2021-05-31 | 2021-08-13 | 四川天味食品集团股份有限公司 | Oil bag with fried fragrance and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张国栋: "咸味食用香精安全风险论述" * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113854531B (en) | 2023-09-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104187529B (en) | A kind of convenience type tomato Fish in Sour Soup condiment and preparation method thereof | |
| CN102224941B (en) | Sauced split duck leisure food and production method thereof | |
| KR100959255B1 (en) | Cooking method of gamjatang and gamjatang | |
| KR101343322B1 (en) | Preparation method of crab preserved in soy sauce | |
| KR20160114006A (en) | Manufacturing method for black cattle grilled short rib patties with abalone, cheese and black cattle grilled short rib patties with abalone, cheese manufactured by the same | |
| CN108740810A (en) | A kind of flavour enhancer and its low salt preserved ham improving low salt preserved ham flavor | |
| KR100685450B1 (en) | A pig bone and potato soup being used a fermented soybean and its manufacturing method | |
| CN108850899A (en) | Braise shrimp and preparation method thereof | |
| KR101049164B1 (en) | Kimchi composition for Spanish | |
| CN113854531B (en) | Pickled Chinese cabbage and fish wind monosodium glutamate oil and preparation method thereof | |
| CN107343645A (en) | A kind of chicken flavor edible salt condiment and preparation method thereof | |
| KR101638506B1 (en) | Stir sauce manufacturing method | |
| CN103461959B (en) | Formula and preparing method of instant dried small shrimp sauce | |
| CN107183576A (en) | A kind of vacuum frying technology of instant steck | |
| KR100554670B1 (en) | method for production of zangachi | |
| CN113712187A (en) | Pepper-sesame green pepper sauce and preparation method thereof | |
| KR20030071255A (en) | Pork jerky added spicies and a method for preparation thereof | |
| KR20200043121A (en) | A Hard-boiled Food Containing Seafood and A Method For Preparing Thereof | |
| CN104222951A (en) | Semisolid dried small shrimp sauce seasoning and production method thereof | |
| KR102654252B1 (en) | Seasoning sauce for a fermented fish sauce containing fermentment of green tea extraction liquid, A fermented fish sauce containing fermentment of green tea extraction liquid and manufacturing method thereof | |
| EP3738444A1 (en) | Solid ingredient-containing liquid seasoning in sealed container | |
| Nakayama et al. | Umami (xian‐wei) in Chinese food | |
| KR102392877B1 (en) | How to make seafood chicken | |
| CN108201074A (en) | A kind of production method of daily life of a family cold eaten rabbit | |
| KR0157508B1 (en) | Process of preparation for kimchi containing pickle flavor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |