CN113854531B - Pickled Chinese cabbage and fish wind monosodium glutamate oil and preparation method thereof - Google Patents
Pickled Chinese cabbage and fish wind monosodium glutamate oil and preparation method thereof Download PDFInfo
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- CN113854531B CN113854531B CN202111185613.3A CN202111185613A CN113854531B CN 113854531 B CN113854531 B CN 113854531B CN 202111185613 A CN202111185613 A CN 202111185613A CN 113854531 B CN113854531 B CN 113854531B
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 84
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 title claims abstract description 27
- 235000013923 monosodium glutamate Nutrition 0.000 title claims abstract description 27
- 239000004223 monosodium glutamate Substances 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 title claims description 40
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 title claims description 40
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 title claims description 40
- 239000003921 oil Substances 0.000 claims abstract description 50
- 235000019198 oils Nutrition 0.000 claims abstract description 50
- 239000000796 flavoring agent Substances 0.000 claims abstract description 33
- 235000019634 flavors Nutrition 0.000 claims abstract description 33
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 claims abstract description 30
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-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
- XMGQYMWWDOXHJM-JTQLQIEISA-N (+)-α-limonene Chemical compound CC(=C)[C@@H]1CCC(C)=CC1 XMGQYMWWDOXHJM-JTQLQIEISA-N 0.000 claims abstract description 24
- GSNUFIFRDBKVIE-UHFFFAOYSA-N 2,5-dimethylfuran Chemical compound CC1=CC=C(C)O1 GSNUFIFRDBKVIE-UHFFFAOYSA-N 0.000 claims abstract description 24
- 241000949456 Zanthoxylum Species 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
- 239000000341 volatile oil Substances 0.000 claims abstract description 17
- 235000020748 rosemary extract Nutrition 0.000 claims abstract description 16
- 229940092258 rosemary extract Drugs 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
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 15
- ZFMSMUAANRJZFM-UHFFFAOYSA-N Estragole Chemical compound COC1=CC=C(CC=C)C=C1 ZFMSMUAANRJZFM-UHFFFAOYSA-N 0.000 claims abstract description 14
- 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
- 239000001068 allium cepa oil Substances 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 12
- 235000007650 Aralia spinosa Nutrition 0.000 claims abstract description 6
- 239000000243 solution Substances 0.000 claims description 76
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 75
- 239000007864 aqueous solution Substances 0.000 claims description 55
- 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
- 239000000758 substrate Substances 0.000 claims description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 22
- 238000010438 heat treatment Methods 0.000 claims description 11
- 239000004310 lactic acid Substances 0.000 claims description 11
- 235000014655 lactic acid Nutrition 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 239000011159 matrix material Substances 0.000 claims description 10
- JYVLIDXNZAXMDK-UHFFFAOYSA-N pentan-2-ol Chemical compound CCCC(C)O JYVLIDXNZAXMDK-UHFFFAOYSA-N 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 235000003826 Artemisia Nutrition 0.000 claims description 2
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 2
- 240000001851 Artemisia dracunculus Species 0.000 claims description 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 2
- 241001247197 Cephalocarida Species 0.000 claims description 2
- 244000030166 artemisia Species 0.000 claims description 2
- 235000009052 artemisia Nutrition 0.000 claims description 2
- 210000004556 brain Anatomy 0.000 claims description 2
- VKCYHJWLYTUGCC-UHFFFAOYSA-N nonan-2-one Chemical compound CCCCCCCC(C)=O VKCYHJWLYTUGCC-UHFFFAOYSA-N 0.000 claims 2
- MQWPJABBOVGPQV-UHFFFAOYSA-N pentan-2-ol;hydrate Chemical compound O.CCCC(C)O MQWPJABBOVGPQV-UHFFFAOYSA-N 0.000 claims 1
- 235000021108 sauerkraut Nutrition 0.000 abstract description 17
- 235000013372 meat Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- -1 acidulant Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000019614 sour taste Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- IICQZTQZQSBHBY-HWKANZROSA-N (e)-non-2-ene Chemical compound CCCCCC\C=C\C IICQZTQZQSBHBY-HWKANZROSA-N 0.000 description 3
- IICQZTQZQSBHBY-UHFFFAOYSA-N 2t-nonene Natural products CCCCCCC=CC IICQZTQZQSBHBY-UHFFFAOYSA-N 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000021574 pickled cabbage Nutrition 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 238000009835 boiling Methods 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
- 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
- 244000257727 Allium fistulosum Species 0.000 description 1
- 235000008553 Allium fistulosum Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 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
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000004140 cleaning 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
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000697 sensory organ Anatomy 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
- 239000002352 surface water Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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 sauerkraut fish wind monosodium glutamate oil and a preparation method thereof, wherein the sauerkraut fish flavor essential oil comprises the following raw materials: vegetable oil, fish oil, pricklyash peel oil, onion oil, acidulant, black pepper oil, rosemary extract with the mass concentration of 0.04-0.07%, 2-amyl alcohol with the mass concentration of 0.05-0.15%, hexanal with the mass concentration of 0.5-0.15%, 2-nonone 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 pickled 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 seasoning, in particular to pickled vegetable fish wind monosodium glutamate oil and a preparation method thereof.
Background
The pickled Chinese cabbage fish is a classical dish derived from Chongqing, and is generally prepared by taking grass carp as a main material and food materials such as pickled Chinese cabbage and the like as auxiliary materials, wherein the finished product is bright in color, sour, fresh and delicious, the content of protein in the fish is rich, and lactic acid in the pickled Chinese cabbage can promote the absorption of iron element by human body, so that appetite is increased. However, the fish body contains substances such as trimethylamine and the like, so that the fish meat has fishy smell, and if the pretreatment of the fish meat is not in place during cooking of the pickled fish, the fishy smell in the pickled fish is heavy, so that the taste of the pickled fish is influenced. When the pickled fish seasoning is used by consumers to prepare pickled fish, the conventional pickled fish seasoning is used for removing fishy smell by using pickled fish bags which mainly comprise starch, pepper powder and the like, and the pickled fish bags are inconvenient to operate and are easy to smear unevenly.
The quality of the pickled Chinese cabbage fish seasoning sold in the market at present is unstable, and the quality difference of the pickled Chinese cabbage bags is large, and most of pickled Chinese cabbage raw materials in the pickled Chinese cabbage bags are naturally fermented, so that the natural fermentation environment is difficult to control, and the flavor of each batch of pickled Chinese cabbage is different. Meanwhile, the flavor of the pickled cabbage fish prepared by using the pickled cabbage fish seasoning at present is easy to lose in the cooking process, and the fishy smell removing effect on the fish meat is insufficient, so that the flavor of the final pickled cabbage fish dish is poor.
Disclosure of Invention
Aiming at the defects, the invention aims to provide the sauerkraut fish wind monosodium glutamate oil and the preparation method thereof, which solve the problems of unstable flavor of sauerkraut fish seasonings, poor fishy smell removal effect on fish meat and the like.
In order to achieve the above purpose, the invention adopts the following technical scheme:
the invention provides pickled Chinese cabbage and fish wind monosodium glutamate oil which comprises the following raw materials in parts by mass: 50 to 75 parts of vegetable oil, 10 to 15 parts of fish oil, 2 to 5 parts of zanthoxylum oil, 3 to 5 parts of onion oil, 3 to 5 parts of sour agent, 1 to 2 parts of black pepper oil, 1 to 2 parts of rosemary extract aqueous solution with the mass concentration of 0.04 to 0.07 percent, 1 to 2 parts of 2-amyl alcohol aqueous solution with the mass concentration of 0.05 to 0.15 percent, 0.5 to 1 part of hexanal aqueous solution with the mass concentration of 0.5 to 0.15 percent, 0.05 to 0.1 part of 2-nonone aqueous solution with the mass concentration of 0.5 to 1.5 percent, 0.01 to 0.05 part of 2, 5-dimethylfuran aqueous solution with the mass concentration of 0.5 to 1.5 percent, 0.5 to 1.25 percent of calcium chloride aqueous solution with the mass concentration of 0.5 to 1.5 percent, 3 to 5 parts of anethole aqueous solution with the mass concentration of 0.5 to 1.5 percent, 0.5 to 1.5 part of 2-5 percent of 2-amyl alcohol aqueous solution with the mass concentration of 0.5 to 1.5 percent, 0.5 to 1.5 part of eugenol aqueous solution with the mass concentration of 0.5 to 1.5 percent and 0.6 to 1 part of myrcene aqueous solution with the mass concentration of 0.5 to 1.5 percent.
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 water solution with the mass concentration of 0.05%, 1-2 parts of 2-amyl alcohol water solution with the mass concentration of 0.1%, 0.5-1 parts of hexanal water solution with the mass concentration of 1%, 0.05-0.1 parts of 2-nonone water solution with the mass concentration of 1%, 0.01-0.05 parts of 2, 0.2% of calcium chloride water solution with the mass concentration of 0.5-1 parts of tarragon water solution with the mass concentration of 1%, 3-5 parts of anethole water solution with the mass concentration of 1%, 0.1-0.5 parts of eugenol water solution with the mass concentration of 1%, 5-6 parts of myrcene water solution with the mass concentration of 1%, and 1-3 parts of d-limonene water 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 onion oil, 4 parts of sour agent, 1-2 parts of black pepper oil, 1-2 parts of rosemary extract water solution with the mass concentration of 0.05%, 1-2 parts of 2-amyl alcohol water solution with the mass concentration of 0.1%, 0.5-1 parts of hexanal water solution with the mass concentration of 1%, 0.05-0.1 part of 2-nonone water solution with the mass concentration of 1%, 0.01-0.05 parts of 2, 5-dimethylfuran water solution with the mass concentration of 1%, 0.5-1 part of calcium chloride water solution with the mass concentration of 0.2%, 3 parts of artemisia seed brain water solution with the mass concentration of 1%, 4 parts of anethole water solution with the mass concentration of 1%, 0.3 parts of eugenol water solution with the mass concentration of 1%, 5-6 parts of myrcene water solution with the mass concentration of 1% and 2 parts of d-limonene water solution with the mass concentration of 10%.
Further, the sour agent is a mixture of lactic acid, citric acid and acetic acid with the mass ratio of 20-24:4-7:2-5; the mass ratio is preferably 22:5:4.
Further, the zanthoxylum oil is one or two of green zanthoxylum oil and safflower zanthoxylum oil.
Further, the pickled fish flavor essential oil also comprises 1-2 parts of 45-degree white spirit.
The raw materials in the pickled Chinese cabbage fish wind monosodium glutamate oil provided by the invention are not particularly limited, and can be directly commercially available, such as rosemary extract and the like.
The invention also provides a preparation method of the pickled Chinese cabbage and fish wind monosodium glutamate oil, which comprises the following steps:
step (1): adding vegetable oil and fish oil accounting for 3/4-5/6 of the total vegetable oil into a container, heating to 60-80 ℃, adding pricklyash peel oil and onion oil, uniformly stirring, and cooling to room temperature to obtain a matrix I;
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-amyl alcohol aqueous solution, and uniformly stirring to obtain a substrate II;
step (3): heating the rest vegetable oil to 50-60 ℃, adding hexanal water solution, 2-nonone water solution and 2, 5-dimethyl furan water solution, stirring uniformly, adding artemia water solution, anethole water solution, eugenol water solution, myrcene water solution and d-limonene water solution, stirring uniformly, and obtaining a matrix III;
step (4): and (3) uniformly mixing the second substrate obtained in the step (2) and the third substrate obtained in the step (3), adding an acidulant, and uniformly stirring to obtain the pickled fish seasoning essential oil.
Further, the heating temperature in step (1) is preferably 70 ℃.
Further, the heating temperature in step (3) is preferably 55 ℃.
In summary, the invention has the following advantages:
1. the invention provides a pickled Chinese cabbage fish flavor essential oil, which has outstanding flavor and can inhibit fishy smell, and the problems of unstable flavor of pickled Chinese cabbage fish seasoning, poor fishy smell removing effect on fish meat and the like are solved through the mutual synergistic effect of the 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 has softer sour taste and slightly bitter taste, citric acid and acetic acid have stronger sour taste and spike taste, the proportion of the sour agent is obtained through an electronic tongue and sense organs, and the best mass ratio is lactic acid: citric acid: when acetic acid=22:5:4, the addition of the proportion of the sour agent ensures that the whole sour taste of the pickled fish is coordinated, soft and optimal; (3) Hexanal, 2-nonone and 2, 5-dimethylfuran are key odor substances of the fishbone, so that the fishbone flavor of the invention can be improved; (4) The pickled Chinese cabbage fish flavor essential oil is uniform, so that the pickled Chinese cabbage fish flavor stability is improved, and meanwhile, the rosemary extract and the 2-amyl alcohol are compounded and added into the pickled Chinese cabbage fish according to a proportion, so that the concentration of the 1-octen-3-ol and the spicy aldehyde compound with fishy smell can be reduced, and the fishy smell is effectively inhibited.
2. The preparation method of the sauerkraut fish wind monosodium glutamate oil provided by the invention adopts a step-by-step treatment mixing mode, and each step is indispensable, so that the flavor of each raw material and the mutual synergistic effect are maximized, and the whole sour-taste coordinated soft and stable product is prepared, thereby effectively avoiding the problems that the sauerkraut fish flavor is easy to be lost in the boiling process and the sauerkraut fish flavor stability is poor in the existing preparation method.
Drawings
FIG. 1 is a graph showing the test results of test example 2 in the present invention.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the particular embodiments described herein are illustrative only and are not intended to limit the invention, i.e., the embodiments described are merely some, but not all, of the embodiments of the invention.
Thus, the following detailed description of the embodiments of the invention, as provided, 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 made by a person skilled in the art without making any inventive effort, are intended to be within the scope of the present invention.
Example 1
The preparation method of the pickled Chinese cabbage and fish wind monosodium glutamate 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 green zanthoxylum oil) and 5 parts by mass of onion oil, stirring for 5min, and cooling to room temperature to obtain a matrix 1;
(2) Adding 1 part by mass of black pepper oil, 0.5 part by mass of 0.2% calcium chloride aqueous solution, 1 part by mass of 0.05% rosemary extract aqueous solution and 1 part by mass of 0.1% 2-pentanol aqueous solution into the substrate 1 prepared in the step (1), and stirring for 15min to obtain a substrate 2;
(3) 15 parts by mass of vegetable oil is heated to 50 ℃, 0.6 part by mass of hexanal water solution with the mass concentration of 1%, 0.1 part by mass of 2-nonene water solution with the mass concentration of 1% and 0.05 part by mass of 2, 5-dimethylfuran water solution with the mass concentration of 1% are added, after stirring for 5min, 3 parts by mass of estragole water solution with the mass concentration of 1%, 3 parts by mass of anethole water solution with the mass concentration of 1%, 0.5 parts by mass of eugenol water solution with the mass concentration of 1%, 5 parts by mass of myrcene water solution with the mass concentration of 1% and 2 parts by mass of d-limonene water solution with the mass concentration of 10% are added, and after stirring for 7min, matrix 3 is obtained;
(4) Mixing the substrate 2 and the substrate 3, adding 4 parts by mass of an acidulant (wherein the acidulant is a mixture of lactic acid, citric acid and acetic acid with 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 Chinese cabbage and fish wind monosodium glutamate oil is different from that of the embodiment 1 in that: 1) The parts by mass of the rosemary extract aqueous solution with the mass concentration of 0.05% are 2 parts by mass, the parts by mass of the fish oil are 15 parts, the parts by mass of the vegetable oil in the step (1) are 55 parts, and the rest steps and parameters are the same.
Example 3
The preparation method of the pickled Chinese cabbage and fish wind monosodium glutamate oil is different from that of the embodiment 1 in that: 1.5 parts by mass of eugenol aqueous solution with the mass concentration of 1.5%, 60 parts by mass of vegetable oil in the step (1), 5 parts by mass of acidulant (wherein the acidulant 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 and fish wind monosodium glutamate 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 green zanthoxylum oil), 5 parts by mass of onion oil, 1 part by mass of black pepper oil, 0.5 part by mass of 0.2% calcium chloride aqueous solution, 1 part by mass of 0.05% rosemary extract aqueous solution and 1 part by mass of 0.1% 2-pentanol aqueous solution, stirring for 20min, and cooling to room temperature to obtain a matrix 1;
(2) 15 parts by mass of vegetable oil is heated to 50 ℃, 0.6 part by mass of hexanal water solution with the mass concentration of 1%, 0.1 part by mass of 2-nonene water solution with the mass concentration of 1% and 0.05 part by mass of 2, 5-dimethylfuran water solution with the mass concentration of 1% are added, after stirring for 5min, 3 parts by mass of estragole water solution with the mass concentration of 1%, 3 parts by mass of anethole water solution with the mass concentration of 1%, 0.5 parts by mass of eugenol water solution with the mass concentration of 1%, 5 parts by mass of myrcene water solution with the mass concentration of 1% and 2 parts by mass of d-limonene water solution with the mass concentration of 10% are added, and after stirring for 7min, matrix 2 is obtained;
(3) Mixing the substrate 1 and the substrate 2, adding 4 parts by mass of an acidulant (wherein the acidulant is a mixture of lactic acid, citric acid and acetic acid with 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 and fish wind monosodium glutamate 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 green zanthoxylum oil) and 5 parts by mass of onion oil, stirring for 5min, and cooling to room temperature to obtain a matrix 1;
(2) Adding 1 part by mass of black pepper oil, 0.5 part by mass of 0.2% calcium chloride aqueous solution, 1 part by mass of 0.05% rosemary extract aqueous solution and 1 part by mass of 0.1% 2-pentanol aqueous solution into the substrate 1 prepared in the step (1), and stirring for 15min to obtain a substrate 2;
(3) 15 parts by mass of vegetable oil is heated to 50 ℃, 0.6 part by mass of hexanal water solution with the mass concentration of 1%, 0.1 part by mass of 2-nonene water solution with the mass concentration of 1%, 0.05 part by mass of 2, 5-dimethylfuran water solution with the mass concentration of 1%, 3 parts by mass of estragole water solution with the mass concentration of 1%, 3 parts by mass of anethole water solution with the mass concentration of 1%, 0.5 parts by mass of eugenol water solution with the mass concentration of 1%, 5 parts by mass of myrcene water solution with the mass concentration of 1% and 2 parts by mass of d-limonene water solution with the mass concentration of 10% are added, and after stirring for 12min, a matrix 3 is obtained;
(4) Mixing the substrate 2 and the substrate 3, adding 4 parts of sour agent (the mixture of lactic acid, citric acid and acetic acid with the mass ratio of 22:5:4), and stirring for 5min to obtain the pickled fish flavoring essential oil.
Comparative example 3
The preparation method of the pickled Chinese cabbage and fish wind monosodium glutamate 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 green zanthoxylum oil), 5 parts by mass of allium fistulosum oil, 0.6 part by mass of hexanal water solution with the mass concentration of 1%, 0.1 part by mass of 2-nonone water solution with the mass concentration of 1%, and 0.05 part by mass of 2, 5-dimethylfuran water solution with the mass concentration of 1%, stirring for 10min, and cooling to room temperature to obtain a substrate 1;
(2) Adding 1 part by mass of black pepper oil, 0.5 part by mass of 0.2% calcium chloride aqueous solution, 1 part by mass of 0.05% rosemary extract aqueous solution and 1 part by mass of 0.1% 2-pentanol aqueous solution into the substrate 1 prepared in the step (1), and stirring for 15min to obtain a substrate 2;
(3) Heating 15 parts by mass of vegetable oil to 50 ℃, adding 3 parts by mass of estragole aqueous solution with the mass concentration of 1%, 3 parts by mass of anethole aqueous solution with the mass concentration of 1%, 0.5 part by mass of eugenol aqueous solution with the mass concentration of 1%, 5 parts by mass of myrcene aqueous solution with the mass concentration of 1% and 2 parts by mass of d-limonene aqueous solution with the mass concentration of 10%, and stirring for 7min to obtain a matrix 3;
(4) Mixing the substrate 2 and the substrate 3, adding 4 parts by mass of an acidulant (wherein the acidulant is a mixture of lactic acid, citric acid and acetic acid with 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 and fish wind monosodium glutamate oil is different from the preparation method of the example 1 in that: 25 parts by mass of fish oil and 1 part by mass of onion oil, and the rest steps and parameters are the same.
Test example 1
In the example, the sauerkraut fish wind monosodium glutamate oil prepared in examples 1-3 and comparative examples 1-4 is applied to sauerkraut fish, and simultaneously, a sauerkraut fish reference without the sauerkraut fish wind monosodium glutamate oil is used for sensory evaluation. The specific process is as follows:
(1) Pickling: respectively cleaning 500g of fish slices, draining surface water, adding 10g of salted fish meal, uniformly stirring 5g of cooking wine, and standing for 5min;
(2) Adding 50g of edible oil into a pot, adding 100g of pickled Chinese cabbage, stir-frying for 2min after the pot is burned to 150 ℃ with strong fire, and adding 40g of seasoning packet and 600g of drinking water;
(3) After water is boiled for 5min, fish slices are completely cut within 2min, 10g of sauerkraut fish wind monosodium glutamate oil is added, and after cooking for 1min with low fire, the sauerkraut fish sample is obtained.
(4) 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 organoleptic criteria
Table 2 sensory evaluation results
As can be seen from Table 2, the sample of the sauerkraut fish wind monosodium glutamate oil has better fishy smell removing effect, and the sauerkraut fish wind monosodium glutamate oil has coordinated sour taste and better overall flavor and stability. The test results of comparative examples 1-3 show that the method adopts a step-by-step treatment mixing mode, and each step is indispensable, so that the flavor of each raw material and the mutual synergistic effect are maximized, the whole sour-taste coordinated soft and stable product 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 stability of the pickled Chinese cabbage fish is poor in the existing preparation method are effectively avoided.
Test example 2
The test example 1, the obtained sample 2 without adding the sauerkraut wind monosodium glutamate oil and the common and commercially available 3 sauerkraut 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 sum of the peak areas of volatile flavor substances of the samples is compared, wherein the result is shown in figure 1.
As can be seen from fig. 1, according to the comparison of the peak area sum of the volatile flavor substances, the peak area sum of the samples added with the pickled Chinese cabbage fish wind monosodium glutamate oil is 2.3 times that of the samples without the pickled Chinese cabbage fish flavor essential oil, and the peak area sum is obviously higher than that of the samples prepared by three pickled Chinese cabbage fish seasonings on the market, which shows that the pickled Chinese cabbage fish flavor is full after the pickled Chinese cabbage fish wind monosodium glutamate oil is added, and the characteristic flavor of the pickled Chinese cabbage fish can be effectively improved by the added pickled Chinese cabbage fish wind monosodium glutamate oil.
The foregoing is merely illustrative and explanatory of the invention, as modifications and additions may be made to the particular embodiments described, or in a similar manner, by those skilled in the art without the exercise of inventive faculty, and remain within the scope of this patent.
Claims (5)
1. The pickled Chinese cabbage and fish wind monosodium glutamate 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 acidulant, 1-2 parts of black pepper oil, 1-2 parts of rosemary extract aqueous solution with the mass concentration of 0.04-0.07%, 1-2 parts of 2-pentanol aqueous solution with the mass concentration of 0.05-0.15%, 0.5-1 parts of hexanal aqueous solution with the mass concentration of 0.5-0.15%, 0.05-0.1 parts of 2-nonone aqueous solution with the mass concentration of 0.5-1.5%, 0.01-0.05 parts of 2, 5-dimethylfuran aqueous solution with the mass concentration of 0.5-1.5%, 0.5-1.25% of calcium chloride aqueous solution with the mass concentration of 0.5-1.5%, 2-4 parts of estragole aqueous solution with the mass concentration of 0.5-1.5%, 3-5 parts of anethole aqueous solution with the mass concentration of 0.5-1.5%, 0.5-1.5 parts of eugenol aqueous solution with the mass concentration of 0.5-1.5%, and 0.5-1.5 d of myrcene aqueous solution with the mass concentration of 0.5-1.5% of 2-1.5;
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 preparation method of the pickled Chinese cabbage-fish wind monosodium glutamate oil comprises the following steps:
step (1): adding vegetable oil and fish oil accounting for 3/4-5/6 of the total vegetable oil into a container, heating to 60-80 ℃, adding pricklyash peel oil and onion oil, uniformly stirring, and cooling to room temperature to obtain a substrate I;
step (2): adding black pepper oil, a calcium chloride aqueous solution, a rosemary extract aqueous solution and a 2-amyl alcohol aqueous solution into the substrate I obtained in the step (1), and uniformly stirring to obtain a substrate II;
step (3): heating the rest vegetable oil to 50-60 ℃, adding hexanal water solution, 2-nonone water solution and 2, 5-dimethyl furan water solution, stirring uniformly, adding artemia water solution, anethole water solution, eugenol water solution, myrcene water solution and d-limonene water solution, stirring uniformly, and obtaining a matrix III;
step (4): and (3) uniformly mixing the second substrate obtained in the step (2) and the third substrate obtained in the step (3), adding an acidulant, and uniformly stirring to obtain the pickled fish seasoning essential oil.
2. The pickled fish flavor essential oil according to claim 1, which 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%, 1-2 parts of 2-amyl alcohol aqueous solution with the mass concentration of 0.1%, 0.5-1 parts of hexanal aqueous solution with the mass concentration of 1%, 0.05-0.1 parts of 2-nonone aqueous solution with the mass concentration of 1%, 0.01-0.05 parts of 2, 0.2% of calcium chloride aqueous solution with the mass concentration of 0.5-1 parts of tarragon 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 parts 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 pickled fish flavor essential oil according to claim 1 or 2, which 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 onion oil, 4 parts of sour agent, 1-2 parts of black pepper oil, 1-2 parts of rosemary extract water solution with the mass concentration of 0.05%, 1-2 parts of 2-pentanol water solution with the mass concentration of 0.1%, 0.5-1 parts of hexanal water solution with the mass concentration of 1%, 0.05-0.1 parts of 2-nonanone water solution with the mass concentration of 1%, 0.01-0.05 parts of 2, 5-dimethylfuran water solution with the mass concentration of 1%, 0.5-1 parts of calcium chloride water solution with the mass concentration of 0.2%, 3 parts of artemisia seed brain water solution with the mass concentration of 1%, 4 parts of anethole water solution with the mass concentration of 1%, 0.3 parts of eugenol water solution with the mass concentration of 1%, 5-6 parts of myrcene water solution with the mass concentration of 1% and 2 parts of d-limonene water solution with the mass concentration of 10%.
4. A pickled fish flavor essential oil as claimed in claim 3, wherein the mass ratio of lactic acid, citric acid and acetic acid is 22:5:4.
5. The pickled fish flavor essential oil of claim 3, wherein the pricklyash peel oil is one or both of green pricklyash peel oil and red pricklyash peel oil.
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| 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 |
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| 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 |
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