CN102488182A - Method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers - Google Patents
Method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers Download PDFInfo
- Publication number
- CN102488182A CN102488182A CN2011103735148A CN201110373514A CN102488182A CN 102488182 A CN102488182 A CN 102488182A CN 2011103735148 A CN2011103735148 A CN 2011103735148A CN 201110373514 A CN201110373514 A CN 201110373514A CN 102488182 A CN102488182 A CN 102488182A
- Authority
- CN
- China
- Prior art keywords
- fish
- mushroom
- sauce
- paste
- add
- 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 125
- 239000013505 freshwater Substances 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000021190 leftovers Nutrition 0.000 title abstract 4
- 235000015067 sauces Nutrition 0.000 claims abstract description 69
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 65
- 239000000796 flavoring agent Substances 0.000 claims abstract description 43
- 235000019634 flavors Nutrition 0.000 claims abstract description 43
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 38
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 35
- 244000068988 Glycine max Species 0.000 claims abstract description 35
- 244000291564 Allium cepa Species 0.000 claims abstract description 34
- 240000002234 Allium sativum Species 0.000 claims abstract description 25
- 235000004611 garlic Nutrition 0.000 claims abstract description 25
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 24
- 235000008397 ginger Nutrition 0.000 claims abstract description 24
- 239000003205 fragrance Substances 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 235000019640 taste Nutrition 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 7
- 235000019688 fish Nutrition 0.000 claims description 119
- 235000013339 cereals Nutrition 0.000 claims description 32
- 235000012424 soybean oil Nutrition 0.000 claims description 30
- 239000003549 soybean oil Substances 0.000 claims description 30
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 235000013312 flour Nutrition 0.000 claims description 26
- 239000000047 product Substances 0.000 claims description 26
- 235000002566 Capsicum Nutrition 0.000 claims description 24
- 239000001390 capsicum minimum Substances 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 21
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 20
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 20
- 208000006558 Dental Calculus Diseases 0.000 claims description 14
- 241000287828 Gallus gallus Species 0.000 claims description 14
- 235000013330 chicken meat Nutrition 0.000 claims description 14
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 11
- 235000021419 vinegar Nutrition 0.000 claims description 11
- 239000000052 vinegar Substances 0.000 claims description 11
- 238000005303 weighing Methods 0.000 claims description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 10
- 241000209140 Triticum Species 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 239000011521 glass Substances 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 4
- 235000004347 Perilla Nutrition 0.000 claims description 4
- 244000124853 Perilla frutescens Species 0.000 claims description 4
- 240000003768 Solanum lycopersicum Species 0.000 claims description 4
- 238000010612 desalination reaction Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 claims description 4
- 235000008960 ketchup Nutrition 0.000 claims description 4
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 3
- 241001248531 Euchloe <genus> Species 0.000 claims description 3
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000011033 desalting Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000002803 maceration Methods 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 235000020995 raw meat Nutrition 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 239000008399 tap water Substances 0.000 claims description 3
- 235000020679 tap water Nutrition 0.000 claims description 3
- 239000001169 1-methyl-4-propan-2-ylcyclohexa-1,4-diene Substances 0.000 claims description 2
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 2
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims description 2
- 241001275898 Mylopharyngodon piceus Species 0.000 claims description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 150000001298 alcohols Chemical class 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- 239000000341 volatile oil Substances 0.000 claims description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- 239000006227 byproduct Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 240000006677 Vicia faba Species 0.000 abstract 1
- 235000010749 Vicia faba Nutrition 0.000 abstract 1
- 235000002098 Vicia faba var. major Nutrition 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 17
- 235000009508 confectionery Nutrition 0.000 description 4
- 241000972773 Aulopiformes Species 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001233037 catfish Species 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019515 salmon Nutrition 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 241000861914 Plecoglossus altivelis Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000021259 spicy food Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000013548 tempeh Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers, and belongs to the field of paste food processing and fish by-product processing. Because of mixing and stir-frying of frittered freshwater fish, soybeans and Pixian thick broad-bean sauce, the delicious mushroom-fish tidbit paste has a fish fragrance, contains rich and comprehensive nutrients and has an excellent taste. Because of utilization of mushrooms, the delicious mushroom-fish tidbit paste has a rich sauce fragrance. Through utilization of large amounts of effective seasoning components of scallions, ginger and garlic and other natural spices, the delicious mushroom-fish tidbit paste has a rich and attractive integral flavor and an obvious scallion and garlic fragrances. The delicious mushroom-fish tidbit paste does not contain a preservative and has a long shelf life of 12 months. The method for preparing the delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers fully utilizes frittered freshwater fish leftovers. The delicious mushroom-fish tidbit paste still has a heavy fragrance, contains rich nutrients and has a good taste after being subjected to high-temperature and high-pressure sterilization, has low salt and hot pepper content, and satisfies modern healthy-eating requirements.
Description
Technical field
A kind of method of utilizing fresh-water fishes meat mincing leftover bits and pieces flavor mushroom fish grain sauce belongs to processing of sauce based food and fish byproduct manufacture field.
Background technology
Freshwater fish meat fertilizer is tender, and delicious U.S.A contains abundant unrighted acid, is the good food of cardiovascular patient.In freshwater fish leisure product process, can produce a large amount of meat mincing leftover bits and pieces.Utilize its leftover bits and pieces flavor fish grain sauce, not only promoted the comprehensive utilization of resource, and make sauce obtain the nutritive value of the distinctive fragrance of fish and flavour and Geng Gao.
Mushroom is second-biggest-in-the-world edible mushroom, and delicious flavour, the fragrance people that oozes is nutritious, is high protein, low-fat nutritional health food.The edible part of dried thin mushroom accounts for 72%, moisture 13 g, fatty 1.8 g, carbohydrate 54 g, crude fibre 7.8 g, ash content 4.9 g, calcium 124 mg, phosphorus 415 mg, iron 25.3 mg, Cobastab in the edible part of per 100 g mushrooms
10.07 mg, Cobastab
21.13 mg, niacin 18.9 mg.Often edible Xianggu-mushroom can improve body's immunity, brings high blood pressure down, blood fat, cholesterol, delays senility cancer-resisting.
Bean paste is one of Sichuan three big bean cotyledons.The bean paste delicate flavour heavy, scarlet glossy, aftertaste is fragrant and sweet.Bean paste has not only overcome the higher shortcoming of bean paste salt content in order to the exceptionally hyperchromic Titian of frying mushroom fish grain sauce, and makes the mushroom fish grain sauce of making scarlet glossy, and sauce is fragrant abundant, and fragrance is strong.
The objective of the invention is to confirm flavor mushroom fish grain sauce factory formula; Find out the best proportioning of fish fourth, soya bean, mushroom, bean paste, soybean oil, green onion, ginger, garlic, five-spice powder, vinegar, white sesameseed, chickens' extract etc. through research, reliable foundation is provided for instructing reality to produce.
With regard to domestic research and patent situation about mushroom fish grain sauce; Mainly contain two kinds of situation; A kind of is that the flesh of fish and fish-bone etc. are pulverized adult fish mud; Alec flavor with sweet and sour flavor and the flavour made like this are easy to covered by other tastes, like pungent, tart flavour, green onion fragrance, have also lost the distinctive fish grain of fish mouthfeel; Another kind is a spicy alec class, and this sauce taste crowd that is fit to like hot and spicy food is edible, and is unfavorable for that stomach is healthy, and, the higher phenomenon of most of sauce ubiquity salt contents.
Xu Zemin has invented salmon fishpaste and preparation method thereof (one Chinese patent application number: 200610117393.X); The percentage by weight that it is characterized in that the salmon fishpaste prescription is: the salmon fish mud of 45%-60%, the peanut butter of 4%-6%, the chilli powder of 10%-20%, the sweet fermented flour sauce of 4%-6%, the vegetable oil of 6%-8%, the Sodium Benzoate of the garlic powder of 4%-6%, the five-spice powder of 4%-6%, 3%-7% edible salt and 0.05%-0.1%.The finished product of its making is a sauce mud form food, does not have the distinctive mouthfeel of food fish meat cubelets; Do not add this nutrition of mushroom, all good raw materials of mouthfeel and green onion, ginger seasoning, sauce fragrance is abundant inadequately; Capsicum content >=10%, salt content >=3%.
Yangjun Bin invented a spicy sauce flavor catfish and its preparation method (Chinese patent number: 201010281394.4), its preparation method is first marinated catfish fillets with salt, then add flavor fried crisp spare; then added to the fragrance oil tempeh, soy sauce, chili powder and chili fried; finally joined the rest of raw materials and spare fish, stir and serve hot cans, 100 ℃ under sterilization for 30 minutes, cooled after finished.This invention makes that finished product capsicum content is higher, and salt content is high slightly, is unfavorable for that stomach is healthy; In addition, sterilization conditions is 100 ℃ of following sterilizations 30 minutes, has more security, more is prone to store not as sterilization under the high-temperature and high-pressure conditions still keeps the fragrant product of sauce.
An a kind of tea sweetfish sauce and preparation method (patent publication No.: CN 102178208 A) have been invented in (2011) such as Liu Tieling, Huang Zonghai, Liang Peng; It mainly is to soak the fish head with salt tea; Heating and pressurizing is pulverized an adult fish mud, mixes frying with flour paste fresh pork fourth, mushroom fourth, sesame, capsicum, green onion, ginger etc. again and forms.This invention pays attention to obtain tea perfume (or spice), and many people possibly prefer garlic perfume (or spice), green onion is fragrant, mushroom is fragrant or enrich special fragrance more; And only be directed to the comprehensive utilization of a fish resource, and processing a fish mud, possibly be not suitable for for other positions of fish, finished product does not have the distinctive mouthfeel of food fish meat cubelets; In addition, sterilization, Packing Condition are not done explanation yet.
Luo Lichun (2006) studies the manufacture craft of canned champignon-fish paste, and its prescription is: the flesh of fish 25%, mushroom 12%, beans sauce 8%, syrup 12%, salt 1%, monosodium glutamate 0.25%, chili oil 3.8%, liquor made from sorghum 0.2%, green onion 1.2%, garlic 1.2%, ginger juice 1.5%.Be primarily aimed at complete fish body and produce the manufacture craft of fish piece can, sauce, green onion, ginger, garlic etc. only play the seasoning effect, can produce many fish scraps.And beans sauce, green onion, ginger, garlic equal proportion are less relatively, make finished product and can not sell as flavouring, and the shelf-life is also shorter relatively.
Deng Peng, Duan Youchen, wish the processing method (patent publication No.: CN 102178213 A) of having invented a kind of saucing mushroom such as cute; It mainly is the fermentation saucing sliced mushroom made from analysis for soybean powder and wheat flour; It is typical fermented seasonings; Production cycle is long, and emphasis obtains mushroom perfume, sauce is fragrant, the mouthfeel of no meat grain and local flavor.
The preparation method (patent publication No.: CN 101069552 A) who shines and invented a kind of wrinkled giant hyssop and the compound alec of purple perilla recklessly; Be fresh fish piece flavouring material to be simmered the system back concentrate making beating and process alec, add the compound alec that wrinkled giant hyssop and purple perilla mixed concentrated liquid, beans sauce are brewed into then.Can produce many fish piece leftover pieces in its preparation process, cause the wasting of resources; And whether requirement, the anticorrisive agent of can sterilization added etc. all do not do explanation, maybe be unfavorable to a large amount of commercial production; The finished product of making is a sauce mud form food, does not have the distinctive mouthfeel of food fish meat cubelets.
The processing method (patent publication No.: CN 101167566 A) of the clear a kind of smell-eliminated calcium-enriched fish sauce of Yang Huafa, the finished product of making also is a sauce mud form food, does not have flesh of fish grain mouthfeel; The flesh of fish and two kinds of primary raw materials of beans sauce are only arranged, and main body fragrance maybe be more single; High temperature high pressure sterilizing 121 ℃, 30 minutes, product special flavour material and loss of nutritional ingredients maybe be more serious.
Xiao Feng etc. (2006) study beef mushroom thick chilli sauce processing technology; With mushroom, beef, capsicum etc. is that primary raw material prepares flavouring-soy-sauce; This sauce is given prominence to pungent, may cut down the distinctive fragrance of mushroom and meat, also maybe be unfavorable for people's stomach health.
Li De equal, Li Yan, take off and build prosperous etc. (2002) processing technology of silver carp series alec is studied; Its process mainly is earlier the silver carp leftover bits and pieces to be carried out that poach removes the gred then, rinsing; Through again steaming and made bone, thorn shortcakeization; Pull an oar at last, stir to add and prepare burden, promptly get silver carp sauce after the tinning sterilization.Some dullness of the silver carp sauce of processing and fabricating possibility local flavor does not have mushroom fragrance like this; And the flesh of fish stirs into through making beating and is pasty state, does not have the distinctive mouthfeel of food fish meat cubelets.
Yao Shuguang, Liu Junru, Liu Ping have invented tomato roe sauce and preparation method thereof (application publication number: CN 101999707 A); Its preparation method is that roe is carried out preliminary treatment with salt; Break into the sauce shape after tomato is cleaned, again through spices liquid extract, mix boil, the tinning sterilization promptly gets tomato roe sauce.It is thus clear that, its objective is the roe sauce of making unique taste of tomato, local flavor is more single, and the local flavor of sauce is abundant inadequately; And if have the fish grain mouthfeel maybe be better.
Summary of the invention
The purpose of this invention is to provide a kind of freshwater fish meat mincing that can effectively utilize and make tasty mouthfeel, unique flavor, flavor mushroom fish grain sauce that is of high nutritive value and preparation method thereof.Fish flakes after the desalination, fish-skin etc. are cut into fourth, add purple perilla juice and stir, make the fish fourth wrap up in a little flour outward with a little flour.After soybean oil was boiled, it is fried to faint yellow that the fish fourth of wrapping up in flour is put into pot, pulls the fish fourth then rapidly out.After sending out, mushroom water dices.Add Jia Jiangding after the vegetable oil preheating earlier, after add the green onion fourth, fry to savory; Add soya bean, mushroom, add beans sauce again and fry out sauce fragrance, add garlic, five-spice powder, spicy paste, little fiery frying 2 min of white sugar then; Add vinegar, chickens' extract, fried back fish fourth at last successively, white sesameseed; Close fire after the frying evenly immediately, tinning while hot, and, promptly get flavor mushroom fish grain sauce finished product after the normal pressure cooling at 121 ℃ of following high temperature high pressure sterilizing 15 min.So not only made full use of fresh-water fishes leftover pieces meat mincing, and made sauce increase flavor with sweet and sour flavor, mushroom fragrance, nutritive value improves.
Technical solution: a kind of method of utilizing fresh-water fishes meat mincing leftover bits and pieces flavor mushroom fish grain sauce, step is:
(1) fish fourth desalination, making fried fish tartar souce fourth: the leftover pieces fish piece of cold storage is thawed in air; Mobile desalting tap water 5 h, it is soft that structure of fish muscle becomes, and then the stripping of fish-bone fishbone rejected; Remaining fish flakes, fish-skin are cut into the small fish fourth of regular 6 mm * 6 mm * 6 mm size; Add an amount of purple perilla juice and take off raw meat, add a little flour then and stir, make the small fish fourth wrap up in a little flour outward; After soybean oil is boiled, the small fish fourth of wrapping up in flour is put into fried 30 s of pot, pull the fish fourth then rapidly out, dry oil content as for the place of cleaning.
(2) boil soya bean: little soya bean is soaked 3-4 h with the room temperature clear water, and with the soya bean boiling of maceration, amount of water gets final product with the submergence soya bean then, till water is about to boil dry;
(3) mushroom is diced: add after an amount of room temperature clear water soaks dried thin mushroom 2h, pull out cleanly, on chopping block, be cut into the mushroom fourth of 6 mm * 6 mm * 6 mm size;
(4) green onion, ginger, garlic: shallot is peelled off coat, and it is subsequent use to be cut into onion parts after cleaning; Selecting does not have the disease-free ginger of rotting, and it is subsequent use to clean back Qie Jiangding; Select free from insect pests, do not have the garlic that goes rotten, the base of a fruit is removed in peeling, and the clean garlic end of cutting is subsequent use;
(5) batching by the mass fraction proportioning is:
Original flavor fish grain mushroom sauce: soybean oil 18%-19%, bean paste sauce 9%-10%, fried fish tartar souce fourth 14%-17%, soft soya bean 22%-24%, mushroom fourth 8%-10%, green onion, ginger, garlic, vinegar, white sesameseed, white sugar, wheat flour, chickens' extract, five-spice powder be in right amount, add water supplies 100%;
Spicy flavor fish grain mushroom sauce: soybean oil 18%-19%, bean paste sauce 9%-10%, fried fish tartar souce fourth 14%-17%, soft soya bean 22%-24%, mushroom fourth 8%-10%, green onion, ginger, garlic, vinegar, white sesameseed, white sugar, wheat flour, chickens' extract, five-spice powder are in right amount, and spicy paste 4%-5%, Jia Shui supply 100%;
Spicy paste configuration: press soybean oil: chilli pepper: zanthoxylum powder: the mass ratio raw materials weighing of white sesameseed=100:10:1:1 is subsequent use; Chilli pepper, zanthoxylum powder and white sesameseed are mixed, and place heat-resisting open-top receptacle, add boiled smolder and an amount of soybean oil behind 1 min is cooled off in truce naturally then; Do not stop simultaneously to stir; In order to avoid capsicum is burnt, add little water then rapidly and do not stop to stir, no longer include hot gas until the capsicum paste and emerge;
Bright pungent fish grain mushroom sauce: soybean oil 12%-13%, sea day soya sauce 17%-18%, fried fish tartar souce fourth 14%-17%, soft soya bean 15%-16%, mushroom fourth 8%-10%, tomato ketchup 2%-3%, green onion, ginger, white sesameseed, soy sauce, wheat flour, chickens' extract, five-spice powder are in right amount, and capsicum is stuck with paste 4%-5%, Jia Shui supplies 100%;
Capsicum is stuck with paste configuration: press soybean oil: chilli pepper: the mass ratio raw materials weighing of white sesameseed=100:10:1 is subsequent use; Chilli pepper and white sesameseed are mixed, and place heat-resisting open-top receptacle, add boiled smolder and an amount of soybean oil behind 1 min is cooled off in truce naturally then; Do not stop simultaneously to stir; In order to avoid capsicum is burnt, add little water then rapidly and do not stop to stir, no longer include hot gas until the capsicum paste and emerge;
Said five-spice powder: constitute by anise, cassia bark, ginger, Chinese prickly ash, fennel seeds, but the Titian smelling removal.
(6) frying: after processing pot, earlier with Jia Jiangding after the soybean oil preheating, after add the green onion fourth; Fry when the ginger green onion is produced fragrance, add soya bean, mushroom is fried a moment, add bean paste sauce again or a sea day soya sauce is fried out sauce fragrance; Add garlic end, five-spice powder then or add spicy paste or capsicum paste, white sugar or soy sauce and tomato ketchup frying 2 min; Add vinegar, chickens' extract, fried fish tartar souce fourth at last successively, close fire after stirring immediately;
(7) tinning: can while hot, and spill a little white sesameseed on the surface, then immediately with bottle cap screwing, adopt the 250mL glass jar;
(8) sterilization: at 121 ℃ of following high temperature high pressure sterilizing 15 min;
(9) cooling: the cooling naturally in 30 minutes of the vial behind high temperature high pressure sterilizing, with cold water cooled naturally glass bottle product is cooled off again, reduce to room temperature to the vial temperature and promptly get flavor mushroom fish grain sauce finished product.
Products obtained therefrom has unique flavour of the flesh of fish, mushroom, soya bean, and the fish fourth has bite, and fragrant odour is strong, and sauce body bronzing is the semisolid shape, and protein content is high, and salt content≤3% is a kind of very promising instant food and seasoning good merchantable brand.
The small fish fourth has bite in the products obtained therefrom, does not stick: its chewiness 1500-2500, hardness 4500-5500 g, adhesion 0.5-1.2, elasticity 0.6-0.9.
The speciality flavor substance has hexanal, short-chain alcohols, amphene, australene, L-phellandrene and galic essential oil composition in the products obtained therefrom flavor mushroom fish grain sauce.
Flavor mushroom fish grain sauce prepares and does not add salt in the process, and the product saline taste derives from bean paste sauce and cured fish piece, and salt content is lower than 3%.
Said fresh-water fishes are grass carp, silver carp or black carp, and raw material fish piece is a fish processing back residue leftover pieces fish flakes.
The shelf life of said flavor mushroom fish grain jam products reaches 12 months.
Beneficial effect of the present invention:
1, the present invention has promoted the comprehensive utilization of resources of fresh-water fishes.
2, a small amount of Sodium Benzoate of the present invention except existing in the raw material bean paste sauce do not add other any anticorrisive agents.
3, production process of the present invention is not added salt, and salinity only derives from bean paste sauce, salt content≤3%; Capsicum content can be with requiring and change, and when adding a small amount of capsicum, product meets modern concept of health more, helps protecting stomach, and is very meaningful in today that gastrointestinal disease highlights day by day.
4, the flavor mushroom fish grain sauce of the inventive method making still keeps strong sauce fragrance behind high temperature high pressure sterilizing, and has mushroom, the distinctive flavour of fish fourth and mouthfeel.
5, the fish grain has bite, does not stick tooth in the product of the present invention's making.
6, other like products are more relatively for the addition of green onion, ginger, garlic, make the fragrance of product sauce and flavour abundanter, and the fragrant and green onion fragrance of tangible garlic is arranged.
7, manufacture craft is simple, instant, and it is also direct-edible to can be used as daily flavoring.
The specific embodiment
Embodiment 1: original flavor mushroom fish grain sauce
1, fish fourth desalination: the leftover pieces fish piece of cold storage is thawed in air; Mobile desalting tap water 5 h, it is soft that structure of fish muscle becomes, and then the stripping of fish-bone fishbone rejected; Remaining fish flakes, fish-skin etc. are cut into the small fish fourth of the about 6 mm * 6 mm * 6 mm size of rule; Add an amount of purple perilla juice and take off raw meat, add a little flour then and stir, make the small fish fourth wrap up in a little flour outward.After soybean oil is boiled, the small fish fourth of wrapping up in flour is put into fried 30 s of pot, pull the fish fourth then rapidly out, dry oil content as for the place of cleaning.
2, boil soya bean: little soya bean is soaked 3-4 h with the room temperature clear water, and with the soya bean boiling of maceration, amount of water is not too many then, and just the submergence soya bean get final product not, and till water was about to boil dry, it was soft good to eat to cook the soya bean perfume that comes.
3, mushroom is diced: add an amount of room temperature clear water and soak dried thin mushroom after 2 hours, pull out cleanly, on chopping block, be cut into the mushroom fourth of about 6 mm * 6 mm * 6 mm size.
4, shallot is peelled off coat, and it is subsequent use to be cut into onion parts after cleaning; Selecting does not have the disease-free ginger of rotting, and it is subsequent use to clean the back; Select free from insect pests, do not have the garlic that goes rotten, the base of a fruit is removed in peeling, cleans subsequent use.
5, weighing: proportioning (by mass fraction) is: soybean oil 18.87%, bean paste sauce 9.43%, fried fish tartar souce fourth 16.51%, soft soya bean 23.58%, mushroom fourth 9.43%,, green onion 4.72%, ginger 1.42%, garlic 2.36%, vinegar 2.36%, white sesameseed 0.472%, white sugar 2.36%, wheat flour 2.36%, chickens' extract 0.943%, five-spice powder 0.472%, add water and supply 100%.
6, the green onion ginger of weighing is cut into the little little fourth of trying one's best on chopping block; Garlic is cut into broken end on chopping block.
7, the step 1 small fish fourth of the making flour that adds weighing stirs, and makes the small fish fourth wrap flour outward.After soybean oil is boiled, the small fish fourth of wrapping up in flour is put into fried 30 s of pot, pull the fish fourth then rapidly out, place clean place to dry oil content.
8, frying: after processing pot, earlier with Jia Jiangding after the soybean oil preheating, after add the green onion fourth; Fry when the ginger green onion is produced fragrance, add soya bean, mushroom is fried a moment, add bean paste sauce again and fry out sauce fragrance; Add garlic end, five-spice powder, spicy paste, white sugar frying 2 min then; Add vinegar, chickens' extract, fried fish tartar souce fourth at last successively, close fire after stirring immediately;
9, tinning: can while hot, and spill a little white sesameseed on the surface, then immediately with bottle cap screwing.Adopt the 250mL glass jar.
10, sterilization: at 121 ℃ of following high temperature high pressure sterilizing 15 min.
11, cooling: the vial temperature behind high temperature high pressure sterilizing is higher, and this moment, unavailable cold water cooling was in order to avoid vial takes place cold quick-fried; The glass bottle product of just available cold water after to sterilization cools off after the cooling naturally that waits 30 minutes, reduces to the vial temperature and promptly gets original flavor mushroom fish grain sauce finished product about room temperature.
Embodiment 2: spicy flavor mushroom fish grain sauce
Step 1,2,3 is with embodiment 1; Then, make spicy paste, press soybean oil: chilli pepper: zanthoxylum powder: the mass ratio raw materials weighing of white sesameseed=100:10:1:1 is subsequent use; Chilli pepper, zanthoxylum powder and white sesameseed are mixed, and place heat-resisting open-top receptacle, add boiled smolder and an amount of soybean oil behind 1 min is cooled off in truce naturally then; Do not stop simultaneously to stir; In order to avoid capsicum is burnt, add little water then rapidly and do not stop to stir, no longer include hot gas until the capsicum paste and emerge.
The step of other practical implementation step such as embodiment 1; Wherein the mass fraction proportioning of step 5 weighing is: soybean oil 18.02%, bean paste sauce 9.91%, fried fish tartar souce fourth 15.77%, soft soya bean 22.52%, mushroom fourth 9.91%, green onion 4.50%, ginger 1.35%, garlic 2.25%, spicy paste 4.50%, vinegar 2.25%, white sesameseed 0.45%, white sugar 2.25%, wheat flour 2.25%, chickens' extract 0.90%, five-spice powder 0.45% add water and supply 100%.
Embodiment 3: bright pungent mushroom fish grain sauce
Practical implementation step such as embodiment 2 wherein, make capsicum and stick with paste; Press soybean oil: chilli pepper: the mass ratio raw materials weighing of white sesameseed=100:10:1 is subsequent use, chilli pepper and white sesameseed is mixed, and place heat-resisting open-top receptacle; Add boiled smolder and an amount of soybean oil behind 1 min is cooled off in truce naturally then, do not stop simultaneously to stir, in order to avoid capsicum is burnt; Add little water then rapidly and do not stop to stir, no longer include hot gas until the capsicum paste and emerge.The mass fraction proportioning of weighing is: soybean oil 12.77%, sea day soya sauce 17.02%, fried fish tartar souce fourth 14.89%, soft soya bean 15.32%, mushroom fourth 8.51%, green onion 4.26%, ginger 1.28%, garlic 2.13%, catsup 2.13%, wheat flour 2.13%, white sesameseed 0.43%, capsicum paste 4.26%, soy sauce 0.85%, chickens' extract 0.85%, five-spice powder 0.43% add water and supply 100%.
Claims (6)
1. method of utilizing fresh-water fishes meat mincing leftover bits and pieces flavor mushroom fish grain sauce, it is characterized in that: step is:
(1) fish fourth desalination, making fried fish tartar souce fourth: the leftover pieces fish piece of cold storage is thawed in air; Mobile desalting tap water 5 h, it is soft that structure of fish muscle becomes, and then the stripping of fish-bone fishbone rejected; Remaining fish flakes, fish-skin are cut into the small fish fourth of regular 6 mm * 6 mm * 6 mm size; Add an amount of purple perilla juice and take off raw meat, add a little flour then and stir, make the small fish fourth wrap up in a little flour outward; After soybean oil is boiled, the small fish fourth of wrapping up in flour is put into fried 30 s of pot, pull the fish fourth then rapidly out, place clean place to dry oil content;
(2) boil soya bean: little soya bean is soaked 3-4 h with the room temperature clear water, and with the soya bean boiling of maceration, amount of water gets final product with the submergence soya bean then, till water is about to boil dry;
(3) mushroom is diced: add after an amount of room temperature clear water soaks dried thin mushroom 2h, pull out cleanly, on chopping block, be cut into the mushroom fourth of 6 mm * 6 mm * 6 mm size;
(4) green onion, ginger, garlic: shallot is peelled off coat, and it is subsequent use to be cut into onion parts after cleaning; Selecting does not have the disease-free ginger of rotting, and it is subsequent use to clean back Qie Jiangding; Select free from insect pests, do not have the garlic that goes rotten, the base of a fruit is removed in peeling, and the clean garlic end of cutting is subsequent use;
(5) batching by the mass fraction proportioning is:
Original flavor fish grain mushroom sauce: soybean oil 18%-19%, bean paste sauce 9%-10%, fried fish tartar souce fourth 14%-17%, soft soya bean 22%-24%, mushroom fourth 8%-10%, green onion, ginger, garlic, vinegar, white sesameseed, white sugar, wheat flour, chickens' extract, five-spice powder be in right amount, add water supplies 100%;
Spicy flavor fish grain mushroom sauce: soybean oil 18%-19%, bean paste sauce 9%-10%, fried fish tartar souce fourth 14%-17%, soft soya bean 22%-24%, mushroom fourth 8%-10%, green onion, ginger, garlic, vinegar, white sesameseed, white sugar, wheat flour, chickens' extract, five-spice powder are in right amount, and spicy paste 4%-5%, Jia Shui supply 100%;
Spicy paste preparation: press soybean oil: chilli pepper: zanthoxylum powder: the mass ratio raw materials weighing of white sesameseed=100:10:1:1 is subsequent use; Chilli pepper, zanthoxylum powder and white sesameseed are mixed, and place heat-resisting open-top receptacle, add boiled smolder and an amount of soybean oil behind 1 min is cooled off in truce naturally then; Do not stop simultaneously to stir; In order to avoid capsicum is burnt, add little water then rapidly and do not stop to stir, no longer include hot gas until spicy paste and emerge;
Bright pungent fish grain mushroom sauce: soybean oil 12%-13%, sea day soya sauce 17%-18%, fried fish tartar souce fourth 14%-17%, soft soya bean 15%-16%, mushroom fourth 8%-10%, tomato ketchup 2%-3%, green onion, ginger, white sesameseed, soy sauce, wheat flour, chickens' extract, five-spice powder are in right amount, and capsicum is stuck with paste 4%-5%, Jia Shui supplies 100%;
Capsicum is stuck with paste preparation: press soybean oil: chilli pepper: the mass ratio raw materials weighing of white sesameseed=100:10:1 is subsequent use; Chilli pepper and white sesameseed are mixed, and place heat-resisting open-top receptacle, add boiled smolder and an amount of soybean oil behind 1 min is cooled off in truce naturally then; Do not stop simultaneously to stir; In order to avoid capsicum is burnt, add little water then rapidly and do not stop to stir, no longer include hot gas until the capsicum paste and emerge;
(6) frying: after processing pot, earlier with Jia Jiangding after the soybean oil preheating, after add the green onion fourth; Fry when the ginger green onion is produced fragrance, add soya bean, mushroom is fried a moment, add bean paste sauce again or a sea day soya sauce is fried out sauce fragrance; Add garlic end, five-spice powder then or add spicy paste or capsicum paste, white sugar or soy sauce and tomato ketchup frying 2 min; Add vinegar, chickens' extract, fried fish tartar souce fourth at last successively, close fire after stirring immediately;
(7) tinning: can while hot, and spill a little white sesameseed on the surface, then immediately with bottle cap screwing, adopt the 250mL glass jar;
(8) sterilization: at 121 ℃ of following high temperature high pressure sterilizing 15 min;
(9) cooling: the cooling naturally in 30 minutes of the vial behind high temperature high pressure sterilizing, with cold water cooled naturally glass bottle product is cooled off again, reduce to room temperature to the vial temperature and promptly get flavor mushroom fish grain sauce finished product.
2. method according to claim 1 is characterized in that products obtained therefrom has unique flavour of the flesh of fish, mushroom, soya bean, and the fish fourth has bite; Fragrant odour is strong; Sauce body bronzing is the semisolid shape, and protein content is high; Salt content≤3% is a kind of very promising instant food and seasoning good merchantable brand; The small fish fourth has bite in the products obtained therefrom, does not stick: its chewiness 1500-2500, hardness 4500-5500 g, adhesion 0.5-1.2, elasticity 0.6-0.9.
3. method according to claim 1 is characterized in that the speciality flavor substance has hexanal, short-chain alcohols, amphene, australene, L-phellandrene and galic essential oil composition in the products obtained therefrom flavor mushroom fish grain sauce.
4. method according to claim 1, it is characterized in that flavor mushroom fish grain sauce prepares does not add salt in the process, and the product saline taste derives from bean paste sauce and cured fish piece, and salt content is lower than 3%.
5. method according to claim 1 is characterized in that said fresh-water fishes are grass carp, silver carp or black carp, and raw material fish piece is a fish processing back residue leftover pieces fish flakes.
6. method according to claim 1 is characterized in that the shelf life of said flavor mushroom fish grain jam products reaches 12 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103735148A CN102488182B (en) | 2011-11-22 | 2011-11-22 | Method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103735148A CN102488182B (en) | 2011-11-22 | 2011-11-22 | Method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102488182A true CN102488182A (en) | 2012-06-13 |
| CN102488182B CN102488182B (en) | 2013-08-07 |
Family
ID=46180100
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103735148A Expired - Fee Related CN102488182B (en) | 2011-11-22 | 2011-11-22 | Method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102488182B (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598570A (en) * | 2013-11-15 | 2014-02-26 | 江南大学 | Novel fish sauce processing method |
| CN103876111A (en) * | 2012-12-19 | 2014-06-25 | 李玉明 | Abalone spicy sauce and preparation method thereof |
| CN104489628A (en) * | 2014-12-14 | 2015-04-08 | 天津市利民调料有限公司 | Spicy small fish 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 |
| CN104957591A (en) * | 2015-06-12 | 2015-10-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Freshwater mussel flour paste |
| CN105053966A (en) * | 2015-07-10 | 2015-11-18 | 湘潭大学 | Fermenting type fragrant mushroom fish sauce and preparation method thereof |
| CN105361111A (en) * | 2015-11-05 | 2016-03-02 | 渤海大学 | Aloidis-laevis lentinus-edodes sauce and preparation method thereof |
| CN105595306A (en) * | 2016-03-06 | 2016-05-25 | 申健 | Making method of pleurotus cornucopiae flavored chilli silvery pomfret sauce |
| CN106262651A (en) * | 2016-08-29 | 2017-01-04 | 田慧彬 | A kind of compound dispelling fish raw meat and its preparation method and using method thereof |
| CN106343522A (en) * | 2016-08-26 | 2017-01-25 | 桐城市佳明农业发展有限公司 | Health shiitake sauce and preparation method thereof |
| CN106722804A (en) * | 2016-11-29 | 2017-05-31 | 安徽富煌三珍食品集团有限公司 | A kind of preparation method of Xiang Gu Channel-catfish alec |
| CN107114756A (en) * | 2017-05-26 | 2017-09-01 | 四川省郫县豆瓣股份有限公司 | Bean cotyledon mushroom sauce and preparation method |
| CN108185394A (en) * | 2017-12-26 | 2018-06-22 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of composite mushroom fish meat paste 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 |
| CN114246304A (en) * | 2021-12-31 | 2022-03-29 | 宁德师范学院 | A kind of processing method and application of large yellow croaker caviar |
| CN116636611A (en) * | 2023-06-08 | 2023-08-25 | 上海海洋大学 | Preparation method of spicy rice-mixing fish paste |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102544A (en) * | 1993-11-06 | 1995-05-17 | 徐吉民 | Canned food |
| CN1250624A (en) * | 1999-07-17 | 2000-04-19 | 福建省漳州罐头食品总厂 | Canned shiitake mushroom and fish sauce |
-
2011
- 2011-11-22 CN CN2011103735148A patent/CN102488182B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102544A (en) * | 1993-11-06 | 1995-05-17 | 徐吉民 | Canned food |
| CN1250624A (en) * | 1999-07-17 | 2000-04-19 | 福建省漳州罐头食品总厂 | Canned shiitake mushroom and fish sauce |
Non-Patent Citations (2)
| Title |
|---|
| 刘铁玲等: "鲢鱼头生产鲜辣酱的工艺", 《食品研究与开发》 * |
| 李德侔等: "鲢鱼系列鱼酱的研制", 《渔业现代化》 * |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876111A (en) * | 2012-12-19 | 2014-06-25 | 李玉明 | Abalone spicy sauce and preparation method thereof |
| CN103598570B (en) * | 2013-11-15 | 2015-06-03 | 江南大学 | Novel fish sauce processing method |
| CN103598570A (en) * | 2013-11-15 | 2014-02-26 | 江南大学 | Novel fish sauce processing method |
| CN104489628A (en) * | 2014-12-14 | 2015-04-08 | 天津市利民调料有限公司 | Spicy small fish 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 |
| CN104957591A (en) * | 2015-06-12 | 2015-10-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Freshwater mussel flour paste |
| CN105053966A (en) * | 2015-07-10 | 2015-11-18 | 湘潭大学 | Fermenting type fragrant mushroom fish sauce and preparation method thereof |
| CN105361111B (en) * | 2015-11-05 | 2018-01-23 | 渤海大学 | A kind of blue clam mushroom sauce and preparation method thereof |
| CN105361111A (en) * | 2015-11-05 | 2016-03-02 | 渤海大学 | Aloidis-laevis lentinus-edodes sauce and preparation method thereof |
| CN105595306A (en) * | 2016-03-06 | 2016-05-25 | 申健 | Making method of pleurotus cornucopiae flavored chilli silvery pomfret sauce |
| CN106343522A (en) * | 2016-08-26 | 2017-01-25 | 桐城市佳明农业发展有限公司 | Health shiitake sauce and preparation method thereof |
| CN106262651A (en) * | 2016-08-29 | 2017-01-04 | 田慧彬 | A kind of compound dispelling fish raw meat and its preparation method and using method thereof |
| CN106722804A (en) * | 2016-11-29 | 2017-05-31 | 安徽富煌三珍食品集团有限公司 | A kind of preparation method of Xiang Gu Channel-catfish alec |
| CN107114756A (en) * | 2017-05-26 | 2017-09-01 | 四川省郫县豆瓣股份有限公司 | Bean cotyledon mushroom sauce and preparation method |
| CN108185394A (en) * | 2017-12-26 | 2018-06-22 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of composite mushroom fish meat paste 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 |
| CN114246304A (en) * | 2021-12-31 | 2022-03-29 | 宁德师范学院 | A kind of processing method and application of large yellow croaker caviar |
| CN116636611A (en) * | 2023-06-08 | 2023-08-25 | 上海海洋大学 | Preparation method of spicy rice-mixing fish paste |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102488182B (en) | 2013-08-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102488182B (en) | Method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers | |
| CN104172127B (en) | A kind of Islamic mushroom-contained beef paste and preparation method thereof | |
| CN104187529B (en) | A kind of convenience type tomato Fish in Sour Soup condiment and preparation method thereof | |
| CN100574641C (en) | A kind of scallop product and preparation method thereof | |
| CN103584211B (en) | Beef noodle soup concentrate as well as preparation method and using method thereof | |
| CN104664319A (en) | Fish paste product and processing method thereof | |
| KR101755104B1 (en) | Method of producing a tomato gamjatang | |
| CN101653264B (en) | Vegetable dried pork with carrot taste and preparation method thereof | |
| CN104757618B (en) | A kind of spicy caviar and its production method | |
| CN105310025A (en) | Processing process of seasoning squid soft cans | |
| CN102771757A (en) | Method for preparing undaria pinnatifida sauce | |
| CN103989148A (en) | Spicy hot beef paste and preparation method thereof | |
| CN105475865A (en) | Processing method and formula of novel duck liver paste | |
| CN102370157B (en) | Sauce with Dahe black pig ham and konjaku | |
| CN101791102A (en) | Clear oil compound seasoning and manufacturing method | |
| CN104770752A (en) | Coffee duck meat and preparation method thereof | |
| CN107950978A (en) | It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment | |
| CN103005486B (en) | Method for processing bean cattle hoof meat and bean cattle hoof meat | |
| CN103181532A (en) | Soup-stock flavoring and preparation method thereof | |
| CN102487987A (en) | Flexible sterilization method for promoting storage of flavor of fish tablet sauce | |
| KR101798767B1 (en) | Cold noodles with pan-fried blowfish fillet flavored using trehalose and beef boiled in soy sauce and method for manufacturing the same | |
| KR101604115B1 (en) | Manufacturing Method of Bean Curd Korean Sausage Containing Rice Bran | |
| CN101108010B (en) | Fresh convenient coarse grain powder with beef | |
| CN1321592C (en) | Seaweed normal juice, seaweed normal juice food and its making process | |
| KR20100006705A (en) | Composition of functional kimchi sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130807 Termination date: 20131122 |