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Dried fish floss sauce and producing method thereof

A production method and technology of fish meat, applied in the direction of food ingredients as emulsifiers, food science, etc., can solve the problems of shortening the shelf life and segregation of fish sauce, and achieve the effect of convenient carrying and storage, good taste and rich nutrition

Inactive Publication Date: 2016-02-17
SHANDONG HELI AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But there are still some problems in the fish sauce sold on the market, such as, there are also some faint fishy smells, or while using personalized tastes such as spicy taste and sweetness to meet the individual needs of consumption, it has covered the fish meat to a large extent. Its own quality, and in the process of eating, it is found that the sauce liquid has different degrees of segregation, stratification and precipitation, which shortens the shelf life of fish sauce

Method used

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  • Dried fish floss sauce and producing method thereof
  • Dried fish floss sauce and producing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A fish floss sauce made from the following raw materials in parts by weight: 80 parts of herring, 1 part of green onion, 1 part of ginger, 1 part of garlic, 3 parts of salad oil, 4 parts of bean paste, 6 parts of peanuts, 1 part of white sesame, salt 0.5 parts, 0.8 parts of spice powder, 0.8 parts of sugar, 0.3 parts of monosodium glutamate, 1 part of Huadiao wine, and 0.2 parts of vinegar.

[0034] The deodorizing liquid is prepared from the following raw materials in parts by weight: 800 parts of water, 8 parts of table salt, 50 parts of bay leaf and 10 parts of white wine.

[0035] The preparation method of above-mentioned a kind of fish floss sauce, comprises the following steps:

[0036] Step 1. Prepare materials

[0037] Select raw fish, wash them with water first, remove scales, fins, viscera, head, and tail, then wash with water to remove blood stains and impurities, then drain the water, then mechanically harvest meat with a meat harvester, and then soak the c...

Embodiment 2

[0048] A fish floss sauce made from the following raw materials in parts by weight: 85 parts of red thick fish, 1.5 parts of sliced ​​green onion, 1.5 parts of ginger, 2 parts of garlic, 4 parts of salad oil, 7 parts of bean paste, 8 parts of peanuts, and 1.5 parts of white sesame , 1 part of salt, 1.4 parts of spice powder, 1.4 parts of sugar, 0.45 parts of monosodium glutamate, 2 parts of Huadiao wine, and 0.3 parts of vinegar.

[0049] The deodorizing liquid is prepared from the following raw materials in parts by weight: 850 parts of water, 9 parts of table salt, 55 parts of bay leaves and 15 parts of liquor.

[0050] The preparation method of above-mentioned a kind of fish floss sauce, comprises the following steps:

[0051] Step 1. Prepare materials

[0052] Select raw fish, wash them with water first, remove scales, fins, viscera, head, and tail, then wash with water to remove blood stains and impurities, drain the water, then use a meat harvester to mechanically harve...

Embodiment 3

[0063] A fish floss sauce made from the following raw materials in parts by weight: 90 parts of yellow croaker, 2 parts of sliced ​​green onion, 2 parts of ginger, 3 parts of garlic, 5 parts of salad oil, 10 parts of bean paste, 10 parts of peanuts, 2 parts of white sesame, salt 1.5 parts, 2 parts of spice powder, 2 parts of sugar, 0.6 parts of monosodium glutamate, 3 parts of Huadiao wine, 0.4 parts of vinegar.

[0064] The deodorizing liquid is prepared from the following raw materials in parts by weight: 900 parts of water, 10 parts of table salt, 60 parts of bay leaves and 20 parts of liquor.

[0065] The preparation method of above-mentioned a kind of fish floss sauce, comprises the following steps:

[0066] Step 1. Prepare materials

[0067] Select raw fish, wash them with water first, remove scales, fins, viscera, head, and tail, then wash with water to remove blood stains and impurities, drain the water, then use a meat harvester to mechanically harvest meat, and then...

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Abstract

The invention discloses a dried fish floss sauce and a producing method thereof, and belongs to the technical field of food processing. The dried fish floss sauce is prepared from the following raw materials: raw fish, shallot flakes, ginger, garlic, salad oil, thick broad-bean sauce, peanut, white sesame, salt, a spice powder, sugar, monosodium glutamate, Huadiao wine and vinegar; the product is prepared by the steps of material preparation, dried fish floss preparation, stir-frying, filling and the like, and then is detected and warehoused. The dried fish floss sauce is rich in nutrition, uniform in color and luster, sticky in tissue, convenient and safe to eat, suitable for different ages to eat, simple in production method, salty, fragrant, palatable, and convenient to carry and store, and caters to the market demand.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to fish floss sauce and a preparation method thereof. Background technique [0002] At present, there are more and more types of fish-based edible sauces on the market, with various tastes. They are rich in nutrients and easily digested and absorbed by the human body. They are very helpful for people's nutritional intake, and they are convenient to eat. An excellent meal accompaniment. [0003] People's pursuit of fish sauce stems from the rich nutrition in fish meat. The amount and ratio of essential amino acids contained in it are most suitable for human needs, and it is a good source of human protein intake. Secondly, fish meat has less fat content and is mostly made of Composed of unsaturated fatty acids, it has the effect of lowering cholesterol and preventing cardiovascular and cerebrovascular diseases, and fish meat is rich in minerals, such as iron, phosphorus, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/60A23L29/10A23L5/20
CPCA23V2002/00A23V2200/222
Inventor 辛倩倩王清香牟俊
Owner SHANDONG HELI AGRI DEV
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