CN1250624A - Canned champignon-fish paste - Google Patents
Canned champignon-fish paste Download PDFInfo
- Publication number
- CN1250624A CN1250624A CN99108757A CN99108757A CN1250624A CN 1250624 A CN1250624 A CN 1250624A CN 99108757 A CN99108757 A CN 99108757A CN 99108757 A CN99108757 A CN 99108757A CN 1250624 A CN1250624 A CN 1250624A
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- fish
- champignon
- canned
- fish paste
- mushroom
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Abstract
This invention provides an instant lentinus edodes alec can. It is made up by use of fresh diced fish added with lentinus edodes shred, thick soybean sauce and several edible seasonings through stir-frying. The said product concurrently possesses the features of lentinus edodes alec, but has the smell of special fish fragrance, a lot of solid content, and is rich in nutrients.
Description
The present invention relates to tinned food, particularly a kind of canned champignon-fish paste.
The alec product of Chu Xianing has two kinds of alec juice and house special fish in the market, the former is to be the raw material fermented juice that fermentation obtains with salt with the fish, the latter then is the thick broad-bean sauce that does not contain the flesh of fish, they all are to use in dish as flavouring, one third phase in 999 year " Food Science " reported a kind of seafood thick chilli sauce, this thick chilli sauce wherein is added with a small amount of dried shrimp furnishing seafood flavor, also is to use as flavouring.
The purpose of this invention is to provide a kind of instant canned champignon-fish paste, is primary raw material with the fresh fish, satisfies people's demand with its unique local flavor.
Canned champignon-fish paste of the present invention mainly contains fresh fish, mushroom, soya sauce, calculate by weight percentage, its composition proportion is: fresh fish 20-50%, mushroom silk 1.5-2.5%, soya sauce 6-12%, water 10-40%, salt 0.5-2%, edible oil 5-10%, spice 3-12% such as sugared 5-15% and fried green onion, garlic, ginger, peppery powder.Its method for production is: meat is got in the fresh fish deburring, and the flesh of fish is cut into fourth piece about about 1cm, goes raw meat standby; The mushroom chopping is standby; With after the edible oil heating, add fish fourth, mushroom silk, soya sauce, water, salt, sugar and spice by proportioning weight and carry out frying, evenly be in harmonious proportion the champignon-fish paste tinning that frying is good, sealed cans, through high temperature sterilization.For reducing cost, open the convenient soft packaging bag packing that also can adopt.
Canned champignon-fish paste of the present invention can adopt various fresh-water fishes or the processing of seawater fish to manufacture, and the few fish that should handle of meat thorniness is better, and is good with Spanish mackerel especially.
Canned champignon-fish paste of the present invention, solid content is many, has the characteristic of pork paste with mushroom concurrently, has strong flavor special with sweet and sour flavor, and is nutritious, improved utilization and the economic worth of fish, for new approach has been opened up in the deep processing of fishery-ies product.
With regard to specific embodiment the present invention is further elaborated below:
Embodiment one: manufacture " fragrant and sweet local flavor " canned champignon-fish paste, press following material mixture ratio: fresh fish 25%, mushroom silk 2.5%, soya sauce 12%, water 40%, salt 0.5%, edible oil 4.5%, sugar 12%, spice 3.5%.
Method for production: meat is got in the fresh fish deburring, and the flesh of fish is cut into fourth piece about about 1cm, goes raw meat standby; The mushroom chopping is standby; With after the edible oil heating, add fish fourth, mushroom silk, soya sauce, water, salt, sugar and spice by proportioning weight and carry out frying, evenly be in harmonious proportion the champignon-fish paste tinning that frying is good, sealed cans, through high temperature sterilization.
" fragrant and sweet local flavor " canned champignon-fish paste sauce body exquisiteness that this law makes is fragrant and sweet good to eat.
Embodiment two: manufacture " Spanish mackerel " canned champignon-fish paste, press following material mixture ratio: bright Spanish mackerel 32%, mushroom silk 1.7%, soya sauce 8.0%, water 30%, salt 2%, edible oil 7.2%, sugar 8.8%, spice 10.3%.
Method for production is with embodiment one.
It is light suitable that " Spanish mackerel " canned champignon-fish paste that this law makes becomes, and has strong flavor with sweet and sour flavor.
Embodiment three: manufacture " bright grass carp " canned champignon-fish paste, press following material mixture ratio: bright grass carp 50%, mood ear fungus silk 1.5%, soya sauce 8.0%, water 10%, salt 1.0%, edible oil 6.0%, sugar 15%, spice 8.5%.
Method for production is with embodiment one.
" bright grass carp " canned champignon-fish paste solid content that this law makes is many, and is fragrant peppery good to eat.
Canned champignon-fish paste of the present invention its condiment kind and proportioning obviously can be made multiple choices according to different region people's taste demand, therefore, the various selections of fish or condiment proportioning are changed all belong within the present invention program.
Claims (2)
1, a kind of canned champignon-fish paste, mainly contain fresh fish, mushroom, soya sauce, it is characterized in that composition proportion (calculating by weight percentage) is: fresh fish 20-50%, mushroom silk 1.5-2.5%, soya sauce 6-12%, water 10-40%, salt 0.5-2%, edible oil 5-10%, spice 3-12% such as sugared 5-15% and fried green onion, garlic, ginger, peppery powder.
2, a kind of canned champignon-fish paste according to claim 1 is characterized in that adopting following material mixture ratio (calculating by weight percentage): bright Spanish mackerel 32%, mushroom silk 1.7%, soya sauce 8.0%, water 30%, salt 2.0%, edible oil 7.2%, sugar 8.8%, other spice 10.3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99108757A CN1098048C (en) | 1999-07-17 | 1999-07-17 | Canned champignon-fish paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99108757A CN1098048C (en) | 1999-07-17 | 1999-07-17 | Canned champignon-fish paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1250624A true CN1250624A (en) | 2000-04-19 |
| CN1098048C CN1098048C (en) | 2003-01-08 |
Family
ID=5273489
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99108757A Expired - Fee Related CN1098048C (en) | 1999-07-17 | 1999-07-17 | Canned champignon-fish paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1098048C (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102058089A (en) * | 2010-12-04 | 2011-05-18 | 江南大学 | Method for improving flavor of seasoning edible mushroom paste |
| CN101283812B (en) * | 2008-05-26 | 2011-09-28 | 北京市科威华食品工程技术有限公司 | Hot flavour mushroom diced meat can |
| CN102488182A (en) * | 2011-11-22 | 2012-06-13 | 浙江山水郎食品有限公司 | Method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers |
| CN102885286A (en) * | 2012-10-18 | 2013-01-23 | 山西沐风农林开发有限公司 | Mushroom sauce and preparation method thereof |
| CN103070383A (en) * | 2012-12-28 | 2013-05-01 | 湖南省金万嘉食品有限公司 | Spicy minced fish sauce and preparation method thereof |
| CN103141814A (en) * | 2013-03-29 | 2013-06-12 | 郭子斌 | Little fish chili sauce and preparation method thereof |
| CN103349303A (en) * | 2013-02-06 | 2013-10-16 | 柴华 | Processing method of fish flesh sauce |
| CN103380896A (en) * | 2012-05-02 | 2013-11-06 | 巢湖市永昌食用菌开发有限公司 | Whitebait-mushroom sauce and preparation method thereof |
| CN103478770A (en) * | 2013-09-10 | 2014-01-01 | 周伟成 | Deep fried mackerel food and production method thereof |
| CN103704668A (en) * | 2013-12-04 | 2014-04-09 | 丁于萍 | Spicy coilia ectenes sauce and preparation method thereof |
| CN104757510A (en) * | 2015-04-09 | 2015-07-08 | 徐州工程学院 | Oxidation-resisting type yellow-head catfish meat sauce and making method thereof |
| CN105433367A (en) * | 2015-11-13 | 2016-03-30 | 西华大学 | Instant mushroom-flavored drunken-fish can and preparation method thereof |
| CN108719951A (en) * | 2018-05-30 | 2018-11-02 | 辅创科技（宜昌）有限公司 | A kind of preparation method of squid mushroom sauce |
| CN108936564A (en) * | 2018-07-05 | 2018-12-07 | 贵州芳香园民族特色食品股份有限公司 | A kind of fish thick chilli sauce and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1142918A (en) * | 1996-08-23 | 1997-02-19 | 王恩杰 | Working method for tomato sauce fish |
| CN1185903A (en) * | 1998-01-13 | 1998-07-01 | 北京克迷特技贸公司 | Production of soft canned freshwater fish |
-
1999
- 1999-07-17 CN CN99108757A patent/CN1098048C/en not_active Expired - Fee Related
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283812B (en) * | 2008-05-26 | 2011-09-28 | 北京市科威华食品工程技术有限公司 | Hot flavour mushroom diced meat can |
| CN102058089B (en) * | 2010-12-04 | 2012-11-07 | 江南大学 | Method for improving flavor of seasoning edible mushroom paste |
| CN102058089A (en) * | 2010-12-04 | 2011-05-18 | 江南大学 | Method for improving flavor of seasoning edible mushroom paste |
| CN102488182B (en) * | 2011-11-22 | 2013-08-07 | 浙江山水郎食品有限公司 | Method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers |
| CN102488182A (en) * | 2011-11-22 | 2012-06-13 | 浙江山水郎食品有限公司 | Method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers |
| CN103380896A (en) * | 2012-05-02 | 2013-11-06 | 巢湖市永昌食用菌开发有限公司 | Whitebait-mushroom sauce and preparation method thereof |
| CN102885286B (en) * | 2012-10-18 | 2014-06-25 | 山西沐风农林开发有限公司 | Mushroom sauce and preparation method thereof |
| CN102885286A (en) * | 2012-10-18 | 2013-01-23 | 山西沐风农林开发有限公司 | Mushroom sauce and preparation method thereof |
| CN103070383A (en) * | 2012-12-28 | 2013-05-01 | 湖南省金万嘉食品有限公司 | Spicy minced fish sauce and preparation method thereof |
| CN103349303A (en) * | 2013-02-06 | 2013-10-16 | 柴华 | Processing method of fish flesh sauce |
| CN103141814A (en) * | 2013-03-29 | 2013-06-12 | 郭子斌 | Little fish chili sauce and preparation method thereof |
| CN103141814B (en) * | 2013-03-29 | 2014-10-29 | 郭子斌 | Little fish chili sauce and preparation method thereof |
| CN103478770A (en) * | 2013-09-10 | 2014-01-01 | 周伟成 | Deep fried mackerel food and production method thereof |
| CN103704668A (en) * | 2013-12-04 | 2014-04-09 | 丁于萍 | Spicy coilia ectenes sauce and preparation method thereof |
| CN103704668B (en) * | 2013-12-04 | 2016-03-09 | 丁于萍 | A kind of fragrant peppery hair grass carp sauce and preparation method thereof |
| CN104757510A (en) * | 2015-04-09 | 2015-07-08 | 徐州工程学院 | Oxidation-resisting type yellow-head catfish meat sauce and making method thereof |
| CN105433367A (en) * | 2015-11-13 | 2016-03-30 | 西华大学 | Instant mushroom-flavored drunken-fish can and preparation method thereof |
| CN108719951A (en) * | 2018-05-30 | 2018-11-02 | 辅创科技（宜昌）有限公司 | A kind of preparation method of squid mushroom sauce |
| CN108936564A (en) * | 2018-07-05 | 2018-12-07 | 贵州芳香园民族特色食品股份有限公司 | A kind of fish thick chilli sauce and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1098048C (en) | 2003-01-08 |
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| CF01 | Termination of patent right due to non-payment of annual fee |