CN109288025A - Flavor fish sauced Preparation Method - Google Patents
Flavor fish sauced Preparation Method Download PDFInfo
- Publication number
- CN109288025A CN109288025A CN201711380903.7A CN201711380903A CN109288025A CN 109288025 A CN109288025 A CN 109288025A CN 201711380903 A CN201711380903 A CN 201711380903A CN 109288025 A CN109288025 A CN 109288025A
- Authority
- CN
- China
- Prior art keywords
- fish
- preparation
- flavor
- days
- sauced
- 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.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 18
- 235000019634 flavors Nutrition 0.000 title claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 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 abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 239000005720 sucrose Substances 0.000 claims abstract description 4
- 210000001835 viscera Anatomy 0.000 claims abstract description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims 1
- 241000234314 Zingiber Species 0.000 abstract 1
- 238000000034 method Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000251556 Chordata Species 0.000 description 1
- 241000251539 Vertebrata <Metazoa> Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses a kind of flavor fish sauced Preparation Method, comprising the following steps: salvages the fish for being no more than one day Step 1: choosing, removal head, tail, squama, internal organ and fish-bone；Step 2: after cleaning up, stripping and slicing；30min-40min is impregnated Step 3: fish block is put into the ozone solution that concentration is 2.0mg/kg-2.5mg/kg；Step 4: dry after the fish block of taking-up is cleaned, drying temperature is 50 DEG C -60 DEG C, and guarantee fish block water content is 40%-50%；Step 5: fish block is mixed with salt, sucrose, ginger, it is sealed by fermentation -35 days 30 days；Step 6: after fermentation, auxiliary material is added according to the ratio of 1:1 or 1:1.5；Step 7: being packed after sterilizing.The present invention is few according to alec fishy smell made from preparation method of the present invention compared with the preparation method of traditional alec, delicious flavour.
Description
Technical field
The invention belongs to sauce manufacture fields, and in particular to a kind of flavor fish sauced Preparation Method.
Background technique
Fish belong to the Vertebrate in chordate animals, have fat content lower, protein and vitamin contain
Abundant advantage is measured, is the important food of the mankind.There are many kinds of the eating methods of fish, and it is one such that alec, which is made, in fish.System
Outside the flavor that the alec obtained not only has common fresh fish no, also having the advantages that can be very popular with long-term preservation.
However it is overweight according to the fishlike smell contained in alec made from traditional production method, so that its taste is not popular.
Summary of the invention
The technical problems to be solved by the invention are in view of the above shortcomings of the prior art, to provide a kind of flavor fish sauced
Preparation Method, alec fishlike smell obtained is few in the method, delicious flavour.
The technical scheme adopted by the invention is that: a kind of flavor fish sauced Preparation Method, comprising the following steps:
The fish for being no more than one day is salvaged Step 1: choosing, removal head, tail, squama, internal organ and fish-bone；
Step 2: after cleaning up, stripping and slicing；
30min-40min is impregnated Step 3: fish block is put into the ozone solution that concentration is 2.0mg/kg-2.5mg/kg；
Step 4: dry after the fish block of taking-up is cleaned, drying temperature is 50 DEG C -60 DEG C, and guarantee fish block water content is 40%-
50%；
Step 5: fish block is mixed with salt, sucrose, ginger, it is sealed by fermentation -35 days 30 days；
Step 6: after fermentation, auxiliary material is added according to the ratio of 1:1 or 1:1.5；
Step 7: being packed after sterilizing.
In one embodiment, in step 3, ozone solution concentration is 2.5mg/kg, soaking time 40min.
In one embodiment, in step 4, drying temperature is 60 DEG C, and fish block water content is 50%.
In one embodiment, in step 5, being sealed by fermentation the time is 35 days.
In one embodiment, in step 6, auxiliary material is chilli powder, acid bamboo shoot and garlic.
In one embodiment, in step 7, sterilising temp is 120 DEG C.
The beneficial effects of the present invention are: raw material is simple, and step is simple and convenient to operate, the preparation method with traditional alec
It compares, delicious flavour few according to alec fishy smell made from preparation method of the present invention.
Specific embodiment
Below in conjunction with specific embodiment, invention is further described in detail.
A kind of flavor fish sauced Preparation Method, comprising the following steps:
The fish for being no more than one day is salvaged Step 1: choosing, removal head, tail, squama, internal organ and fish-bone；
Step 2: after cleaning up, stripping and slicing；
30min-40min is impregnated Step 3: fish block is put into the ozone solution that concentration is 2.0mg/kg-2.5mg/kg；
Step 4: dry after the fish block of taking-up is cleaned, drying temperature is 50 DEG C -60 DEG C, and guarantee fish block water content is 40%-
50%；
Step 5: fish block is mixed with salt, sucrose, ginger, it is sealed by fermentation -35 days 30 days；
Step 6: after fermentation, auxiliary material is added according to the ratio of 1:1 or 1:1.5；
Step 7: being packed after sterilizing.
In the present embodiment, in step 3, ozone solution concentration is 2.5mg/kg, soaking time 40min.
In the present embodiment, in step 4, drying temperature is 60 DEG C, and fish block water content is 50%.
In the present embodiment, in step 5, being sealed by fermentation the time is 35 days.
In the present embodiment, in step 6, auxiliary material is chilli powder, acid bamboo shoot and garlic.
In the present embodiment, in step 7, sterilising temp is 120 DEG C.
Raw material of the present invention is simple, and step is simple and convenient to operate, compared with the preparation method of traditional alec, according to the present invention
Alec fishy smell made from preparation method is few, delicious flavour.
A specific embodiment of the invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
Limitations on the scope of the patent of the present invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to guarantor of the invention
Protect range.
Claims (6)
1. a kind of flavor fish sauced Preparation Method, it is characterised in that: the following steps are included:
The fish for being no more than one day is salvaged Step 1: choosing, removal head, tail, squama, internal organ and fish-bone；
Step 2: after cleaning up, stripping and slicing；
30min-40min is impregnated Step 3: fish block is put into the ozone solution that concentration is 2.0mg/kg-2.5mg/kg；
Step 4: dry after the fish block of taking-up is cleaned, drying temperature is 50 DEG C -60 DEG C, and guarantee fish block water content is 40%-
50%；
Step 5: fish block is mixed with salt, sucrose, ginger, it is sealed by fermentation -35 days 30 days；
Step 6: after fermentation, auxiliary material is added according to the ratio of 1:1 or 1:1.5；
Step 7: being packed after sterilizing.
2. flavor fish sauced Preparation Method according to claim 1, it is characterised in that: in step 3, ozone solution concentration is
2.5mg/kg, soaking time 40min.
3. flavor fish sauced Preparation Method according to claim 1, it is characterised in that: in step 4, drying temperature is 60 DEG C,
Fish block water content is 50%.
4. flavor fish sauced Preparation Method according to claim 1, it is characterised in that: in step 5, the sealing and fermenting time is
35 days.
5. flavor fish sauced Preparation Method according to claim 1, it is characterised in that: in step 6, auxiliary material is chilli powder, acid
Bamboo shoot and garlic.
6. flavor fish sauced Preparation Method according to claim 1, it is characterised in that: in step 7, sterilising temp 120
℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711380903.7A CN109288025A (en) | 2017-12-20 | 2017-12-20 | Flavor fish sauced Preparation Method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711380903.7A CN109288025A (en) | 2017-12-20 | 2017-12-20 | Flavor fish sauced Preparation Method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109288025A true CN109288025A (en) | 2019-02-01 |
Family
ID=65167545
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711380903.7A Pending CN109288025A (en) | 2017-12-20 | 2017-12-20 | Flavor fish sauced Preparation Method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109288025A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820185A (en) * | 2019-03-19 | 2019-05-31 | 湖南文理学院 | A kind of preparation method of health-care fish sauce |
-
2017
- 2017-12-20 CN CN201711380903.7A patent/CN109288025A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820185A (en) * | 2019-03-19 | 2019-05-31 | 湖南文理学院 | A kind of preparation method of health-care fish sauce |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190201 |
|
| WD01 | Invention patent application deemed withdrawn after publication |