Anchovies with black bean sauce and preparation method thereof

A technology for anchovies and anchovies in tempeh, which is applied in the food field, can solve the problems of low freshness and aroma, the taste needs to be improved, and the taste is salty, and achieves the effects of high freshness, promoting efficient comprehensive utilization, and delicious taste.

Active Publication Date: 2011-02-09
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
View PDF3 Cites 20 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Anchovies are delicious, and they are delicious when eaten fresh, dried, fried, and canned. However, the anch

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Anchovies with black bean sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Preparation of scented oil: in parts by weight, heat 100 parts of rapeseed oil to 180-200°C, then cool down to 150-160°C, add 1 part of moistened peppercorns, deep-fry until the peppercorns are dark brown, then remove Remove the prickly ash; then add 3 parts of shredded ginger and fry until crispy but not mushy, and finally add 6 parts of onion and fry until the onion is yellowish brown.

[0025] 2. Preparation of chili sauce: in parts by weight, take 100 parts of fresh red hot peppers, remove the stalks, wash and drain, crush with a Φ7mm sieve plate, add 22 parts of salt, stir well and place in a pottery tank or cement pool , cover the film, and take salt to seal around the film, and take it out after marinating for 3 months; when taking it out, crush it with a Φ1-2mm sieve plate to get the chili sauce.

[0026] 3. Preparation of marinated garlic: in parts by weight, peel 10 parts of garlic and put it in a container, add 1 part of salt and stir evenly, then let it s...

Embodiment 2

[0040] 1. Preparation of scented oil: In parts by weight, heat 100 parts of rapeseed oil to 180-200°C, then cool down to 150-160°C, add 3 parts of moistened peppercorns, deep-fry until the peppercorns are dark brown, then remove Then add 7 parts of shredded ginger and fry until it is crispy but not mushy. Finally, add 8 parts of onion and fry until the onion is yellowish brown. After removing the residue, you can get the fragrant oil.

[0041] 2. Preparation of chili sauce: in parts by weight, take 100 parts of fresh red hot peppers, remove the stalks, wash and drain, crush with a Φ7mm sieve plate, add 24 parts of salt, stir well and place in a pottery tank or cement pool , cover the film, and take salt to seal around the film, or use mud seal, and take it out after marinating for 3 months; when taking it out, crush it with a Φ1-2mm sieve plate to get the chili sauce.

[0042] 3. The specific implementation method of the following steps is as in Example 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses anchovies with black bean sauce and a preparation method thereof. The anchovies with black bean sauce consist of anchovies, fragrance oil, black bean sauce, cayenne pepper, chilli sauce, soy sauce, pickled garlic spread, white granulated sugar, gourmet powder, white sesame seeds, spice, fish essence and potassium sorbate serving as raw materials. The preparation method comprises the following steps of: removing foreign matters from the anchovies, adding table salt into the anchovies for pickling, putting the pickled anchovies into the fragrance oil for frying until the anchovies are crisp and not pasty and taking the fried anchovies out to obtain standby fish sauce; adding the black bean sauce, the cayenne pepper and the chilli sauce into the fragrance oil respectively, frying the mixture in oil and adding the soy sauce until the mixture is boiling; and adding the standby fish sauce and other components into the fried mixture, uniformly stirring the mixture, filling the mixture into a bottle in a hot state, sterilizing and cooling so as to obtain finished anchovies with the black bean sauce. The taste of the anchovies is improved, fresh taste, high freshness and unique flavor are achieved and efficient comprehensive utilization of fresh water fishes is promoted.

Description

1. Technical field [0001] The invention relates to a food, in particular to anchovies in tempeh and a preparation method thereof. 2. Background technology [0002] Anchovies contain protein, fat, carbohydrates, calcium, phosphorus, iron and trace elements such as zinc and selenium. Trace elements such as zinc and selenium are beneficial to children's intellectual development. In recent years, it has also been found that they can promote the increase of anti-infection lymphocytes in human blood. Clinically proven that anchovies are beneficial to improve the body's tolerance to chemotherapy. Anchovies are delicious, and can be eaten fresh, dried, fried, and canned. However, the existing anchovy sauces made of anchovies on the market are salty, not high in freshness and fragrance, and the taste needs to be improved. 3. Contents of the invention [0003] The present invention aims to avoid the disadvantages of the above-mentioned prior art, and provides a fermented anchovies...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/326A23L17/10
Inventor 杨俊斌
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap