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High-calcium fish-meat capsicum sauce with fragrance and preparation method thereof

A technology for high-calcium fish and spicy sauce, applied in the food field, can solve problems such as waste, and achieve the effects of preventing diseases, improving palatability, and high calcium content

Active Publication Date: 2011-02-16
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, these calcium-rich fish skeletons are usually made into feed, and a lot of them are wasted due to lack of deep processing

Method used

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  • High-calcium fish-meat capsicum sauce with fragrance and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 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.

[0027] 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.

[0028] 3. Prepare chili glutinous rice cakes: Prepare dried lamb’s horn pepper and dried Chaotian pepper according to the weight ratio of 4-7:1, boil the dried lam...

Embodiment 2

[0041] 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 wet 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.

[0042] 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 jar 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.

[0043] 3. The specific implementation method of the following steps is as in Example 1.

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Abstract

The invention discloses high-calcium fish-meat capsicum sauce with fragrance and a preparation method thereof. The high-calcium fish-meat capsicum sauce with fragrance comprises the raw materials of catfish fishbone paste, fragrance oil, chili glutinous rice cake, lobster sauce, salted and fermented soya paste, soy sauce, chili sauce, white sesameseeds, white granulated sugar, gourmet powder, ten ingredients, fishy essence and potassium sorbate. The preparation method comprises the following steps of: adding salt into the catfish fishbone paste to be preserved; then, putting the catfish fishbone paste into the fragrance oil to be fried until the color of the catfish fishbone paste is yellowish; fishing the catfish fishbone paste as a spare fish material; respectively adding the lobster sauce and the chili sauce to be deepfried; adding the soy sauce until boiling; next, adding other components of the fish material, the salted and fermented soya paste, and the like to be fried 30-50 minutes; mixing by continuously adding proper purified water until the components are changed into sauce; filling the hot sauce into a bottle; and sterilizing and cooling to obtain the finished high-calcium fish-meat capsicum sauce with fragrance. The high-calcium fish-meat capsicum sauce with fragrance not only increases palatability of fishbone paste products, but also promotes the efficient and synthetic utilization of fresh water fish.

Description

1. Technical field [0001] The invention relates to a food, in particular to a high-calcium surimi spicy sauce and a preparation method thereof. 2. Background technology [0002] As we all know, calcium plays an important role in the human body. Calcium deficiency may lead to symptoms such as premenstrual syndrome in women, slow growth and development in children and adolescents, colon cancer, and osteoporosis. [0003] Fish bones contain a lot of calcium, protein, minerals and other components, and the ratio of calcium and phosphorus is consistent with the optimal ratio required by the human body. It is a by-product of meat processing with very high nutritional value. Among them, the calcium content of channel catfish bones is 4150mg / 100g, which is higher than that of pig bones with a content of 3950mg / 100g, which is about 40 times the calcium content of milk. [0004] During the processing of channel catfish for meat, the fleshy fish skeleton accounting for about 20% of th...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 杨俊斌
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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