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Spicy minced fish sauce and preparation method thereof

A technology of spicy fish and velvet sauce, which is applied in food preparation, application, food science, etc., can solve the problems of unguaranteed food safety, imperfect material selection and processing methods, lack of layering of flavor, etc., and achieve good oil layering , rich and lasting taste, strong natural aroma effect

Inactive Publication Date: 2013-05-01
HUNAN PROVINCE JINWANJIA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many techniques for processing Dongjiang freshwater fish in China, but these techniques are not perfect in terms of material selection and specific processing methods. Flavor, such as fish sauce, the existing fish sauce products do not consider the influence of various raw materials and do not optimize the process according to the characteristics of the fish itself, so that the products on the market cannot have the characteristics of "fresh, fragrant, spicy and mellow" at the same time Flavor, or either the spiciness is not enough, or the meat is not fresh and tender, the flavor lacks a sense of hierarchy, and the taste is single
At the same time, the existing fish sauce products are also added with preservatives such as potassium sorbate or sodium benzoate, and the food safety cannot be guaranteed

Method used

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  • Spicy minced fish sauce and preparation method thereof
  • Spicy minced fish sauce and preparation method thereof
  • Spicy minced fish sauce and preparation method thereof

Examples

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preparation example Construction

[0030] On the basis of the preparation method disclosed in the present invention, those skilled in the art can use TFSP-50 automatic frying pan to fry, and can also use other conventional frying tools to prepare. The specific operation process is shown in Table 1.

[0031] Table 1 Process flow and main points of automatic frying pan

[0032]

[0033] It can be seen from Table 1 that in addition to preparing according to the temperature parameters, those skilled in the art can also prepare by presenting or requiring the raw materials in the preparation process, which can be easily realized by those skilled in the art.

[0034] In addition, the Dongjiang freshwater fish meat used in the preparation method of the present invention can be directly obtained from the market, or fresh whole fish can be purchased for processing, and the specific method is as follows:

[0035] Remove the mouth (which can be used for other purposes) and the head of fresh Dongjiang freshwater fish, cu...

Embodiment 1

[0038] Embodiment 1, prepare the spicy minced fish sauce of the present invention

[0039] Fry 50 parts of salt for 8 minutes, then add minced garlic made from 2.5 parts of garlic, minced ginger made from 2.5 parts of ginger, 0.5 parts of star anise powder and 0.5 part of cinnamon powder, and continue to fry for 10 minutes to get rid of the fishy smell salt for pickling;

[0040] 35.56 parts of onion, 14.22 parts of ginger and 35.56 parts of garlic are mixed and ground into minced spices for later use;

[0041] 32.66 parts of alpine peppers were cut into granules and mixed with 2.6128 parts, sealed for 3 days, and then ground into minced peppers for later use;

[0042] Mix 118.52 parts of Dongjiang freshwater fish meat with 2.3704 parts of deodorizing pickling salt prepared in step 1 and marinate for 1 minute, then grind it into minced fish meat for later use;

[0043] Boil 118.52 parts of rapeseed oil at 120°C, add the minced spice prepared above and cook for 20 minutes, then...

Embodiment 2

[0044] Embodiment 2, prepare the spicy minced fish sauce of the present invention

[0045] Fry 50 parts of salt for 8 minutes, then add minced garlic made from 2.5 parts of garlic, minced ginger made from 2.5 parts of ginger, 0.5 parts of star anise powder and 0.5 part of cinnamon powder, and continue to fry for 10 minutes to get rid of the fishy smell salt for pickling;

[0046] 35.56 parts of onion, 14.22 parts of ginger and 35.56 parts of garlic are mixed and ground into minced spices for later use;

[0047] 32.66 parts of alpine peppers were cut into granules and mixed with 2.6128 parts, sealed for 3 days, and then ground into minced peppers for later use;

[0048] Mix 118.52 parts of Dongjiang freshwater fish meat with 2.3704 parts of deodorizing pickling salt prepared in step 1 and marinate for 1 minute, then grind it into minced fish meat for later use;

[0049] Boil 118.52 parts of rapeseed oil at 120°C, add the minced spice prepared above and cook for 20 minutes, th...

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Abstract

The invention relates to the technical field of food, and discloses a spicy minced fish sauce and a preparation method thereof. The spicy minced fish sauce is prepared by Dong River freshwater fish meat, high mountain peppers, garlic, gingers, onions, monosodium glutamate, chicken powder, colza oil, sesames, salt, ground pepper, white sugar, dry chilli powder and deodorization pickling salt. A plurality of food raw materials are selected and reasonably mixed to prepare novel spicy minced fish sauce of Dong River freshwater fish; and the sauce has authentic color, aroma, taste and alcohol flavor; the product has the advantages of clear oil color, red color, mellow natural fragrance, salty and fresh flavor, obvious spicy taste and excellent oil layering; the flavor of the product is remarkably better than that of like products; and the product is well received by consumers.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a spicy minced fish sauce and a preparation method thereof. Background technique [0002] Dongjiang freshwater fish is one of the four major specialties in Chenzhou, Hunan. It lives in Dongjiang Lake at 8-12 degrees Celsius all year round, feeds on algae and phytoplankton, and is rich in various amino acids and proteins. Dongjiang freshwater fish has excellent quality of freshness, tenderness and sweetness, so Dongjiang freshwater fish has higher nutritional and edible value than ordinary fish. [0003] With the accelerated pace of life, more and more Dongjiang freshwater fish are made into fish sauce and other convenient and quick fish products to meet people's consumption needs. The Dongjiang fish we are talking about now mainly refers to fish products of various flavors processed from Dongjiang freshwater fish, especially small fish. Most of them are smoke-free smoked as the mai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/326A23L27/60A23L17/10
Inventor 李传观邵小美李超敏
Owner HUNAN PROVINCE JINWANJIA FOOD
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