Pickled pepper and whitebait sauce and processing method thereof

A processing method and technology of pepper whitebait, applied in the field of pickled pepper whitebait sauce and its processing, can solve the problems of heavy fishy smell and single taste, and achieve the effects of increasing taste, increasing appetite, and retaining nutrition and flavor

Active Publication Date: 2013-05-01
ANHUI TRUELOVE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are many ways to process whitebait into food, but the taste is relatively single and the fishy smell is heavy. In addition, in order to p

Method used

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Examples

Experimental program
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Embodiment 1

[0023] A kind of pickled whitebait sauce provided by the invention and processing method thereof, comprises the following steps:

[0024] 1. Raw material processing: Put 50kg whitebait in clean water to clean and soak for 2 hours to ensure good rehydration effect and pick out foreign matter. Since whitebait is a dry raw material of aquatic products, it needs to be cleaned and rehydrated, otherwise it will affect the taste.

[0025] 2. Blanching: Add the rehydrated whitebait into boiling water at 90°C-100°C for 1 minute.

[0026] 3. Cooling: Cool the blanched and drained whitebait with sterile water first, and then put it into the ice water tank. The cooling temperature is 5°C-10°C, and the time is 30 minutes to 60 minutes. The cooled whitebait is taken out and packed. Drain in a centrifuge.

[0027] Sterile water is passed through an ozone generator with an ozone generation rate of 20-50g / h into a sealed stainless steel tank (about 2 tons of water) for 30 minutes to prepare ...

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PUM

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Abstract

The invention discloses a pickled pepper and whitebait sauce and a processing method thereof. The pickled pepper and whitebait sauce takes whitebait and pickled pepper as principal raw materials. The processing method comprises the steps of washing, rehydrating, blanching, cooling, soaking, packaging and sterilizing the whitebait, wherein pickled pepper flavoring used in the soaking procedure is prepared by decocting 50% of pickled pepper, 3% of salt, 1% of white granulated sugar, 1% of monosodium glutamate, 0.1% of nucleotide disodium (I+G) and 20% of water, and then 0.2% of 60% white spirit, 0.2% of acetic acid, 0.1% of lactic acid, 0.5% of ginger essential oil, 0.1% of garlic essential oil, 0.15% of water-soluble pepper essential oil, and 0.1% of strong-flavor pungent essential oil are added. The pickled pepper and whitebait sauce preserves the original nutrition and flavor of the whitebait, adds a sour, spicy, savoury and mellow taste of the pickled pepper, improves appetite, and overcomes the defect that a whitebait sauce in the existing market is unpopular due to single taste and strong fishy smell.

Description

[0001] technical field [0002] The invention relates to the field of aquatic product processing, in particular to pickled pepper whitebait sauce and a processing method thereof. [0003] Background technique [0004] Whitebait is extremely nutritious, containing 12.3 grams of protein, 4 grams of carbohydrates, 182 mg of calcium, 132 micrograms of iodine and a variety of vitamins per 100 grams of whitebait. Whitebait has the effects of clearing heat and detoxifying, resolving phlegm and softening firmness, lowering blood pressure and reducing swelling. [0005] At present, there are many ways to process whitebait into food, but the taste is relatively single and the fishy smell is heavy. In addition, in order to prevent mildew of whitebait products such as whitebait sauce, it is usually necessary to add preservatives, but the shelf life is generally only Around 3-6 months. [0006] Contents of the invention [0007] The purpose of the present invention is to overcome a...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/325A23L27/60A23L17/00
Inventor 陈立国陈丽华汪立成
Owner ANHUI TRUELOVE FOODS
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