A preparing method of spicy fish paste having different pungency degrees

A technology for spicy fish sauce and spiciness, applied in the field of food processing, can solve the problems of high input cost of industrialized production lines, difficulty in judging and selecting spiciness tastes, and high production costs, so as to solve the problem that spiciness cannot be quantified, product features are fresh, Stylized effect

Inactive Publication Date: 2017-04-19
成都鲜誉海洋科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Because there is no quantitative standard, it is difficult for consumers to judge and choose their own suitable spiciness based on these vague words
In addition, the production cost of the existing technology is relatively high, the detection cost is relatively high, and the input cost of the industrialized production line is relatively high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of spicy fish sauce with 1 degree of spicy degree, comprising the following steps:

[0033] Step 1. Take 10 catties of bighead carp, slice and wash for later use;

[0034] Step 2: Take 80g pepper, 80g ginger, 30g lemongrass, 20g celery, 1 catties onion, 100g carrot, 60g white wine, 15g mint, 20g tangerine peel, 30g dried green onion, 40g onion, 350g oyster sauce, 30g pepper, Mix 100g of green chili pepper and 100g of red chili pepper into vegetable marinating ingredients, and marinate the bighead carp for more than 8 hours, in which peppercorns are ground, ginger slices, lemongrass chopped, celery chopped, onions chopped, carrots Chopped, chopped mint, chopped tangerine peel, chopped old shallots, chopped shallots, chopped green peppers, chopped red peppers, the alcohol content of liquor is 60 degrees;

[0035] Step 3. Wait until the moisture in the fish meat is controlled to dry up to 40%, take out the fish meat and prepare for frying;

[0036] Ste...

Embodiment 2

[0042] A preparation method for spicy fish sauce with 2 degrees of hotness, comprising the following steps:

[0043] Step 1. Take 10 catties of bighead carp, slice and wash for later use;

[0044] Step 2: Take 80g pepper, 80g ginger, 30g lemongrass, 20g celery, 1 catties onion, 100g carrot, 60g white wine, 15g mint, 20g tangerine peel, 30g dried green onion, 40g onion, 350g oyster sauce, 30g pepper, Mix 100g of green chili pepper and 100g of red chili pepper into vegetable marinating ingredients, and marinate the bighead carp for more than 8 hours, in which peppercorns are ground, ginger slices, lemongrass chopped, celery chopped, onions chopped, carrots Chopped, chopped mint, chopped tangerine peel, chopped old shallots, chopped shallots, chopped green peppers, chopped red peppers, the alcohol content of liquor is 60 degrees;

[0045] Step 3. Wait until the moisture in the fish meat is controlled to dry up to 40%, take out the fish meat and prepare for frying;

[0046] Step 4...

Embodiment 3

[0052] A preparation method for spicy fish sauce with 3 degrees of hotness, comprising the following steps:

[0053] Step 1. Take 10 catties of bighead carp, slice and wash for later use;

[0054]Step 2: Take 80g pepper, 80g ginger, 30g lemongrass, 20g celery, 1 catties onion, 100g carrot, 60g white wine, 15g mint, 20g tangerine peel, 30g dried green onion, 40g onion, 350g oyster sauce, 30g pepper, Mix 100g of green chili pepper and 100g of red chili pepper into vegetable marinating ingredients, and marinate the bighead carp for more than 8 hours, in which peppercorns are ground, ginger slices, lemongrass chopped, celery chopped, onions chopped, carrots Chopped, chopped mint, chopped tangerine peel, chopped old shallots, chopped shallots, chopped green peppers, chopped red peppers, the alcohol content of liquor is 60 degrees;

[0055] Step 3. Wait until the moisture in the fish meat is controlled to dry up to 40%, take out the fish meat and prepare for frying;

[0056] Step 4:...

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PUM

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Abstract

A preparing method of spicy fish paste having different pungency degrees is disclosed. The method includes a) weighing 10 jin of bighead carps, slicing the bighead carps, cleaning the slices and keeping the slices for later use, b) preparing plant pickling auxiliary materials, and pickling the bighead carps for 8 h or above, c) taking the fish out when the fish is drained to a degree that the water content of is 40%, and keeping the fish for subsequent stir-frying, d) mixing 4 jin of sesame oil, 4 jin of red oil and 4 jin of scallion oil to obtain mixed oil, heating the oil to 80 DGE C or above, adding the fish into a pan and stir-drying the fish, e) when the fish is light yellow, adding stir-frying auxiliary materials, and stir-frying the mixture continuously until the fish is golden yellow, f) performing low-temperature refrigeration and sterilization, g) performing deoxygenation and h) subpacking and sealing a product. The method is suitable for industrial, standardized and large-scale production.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of spicy fish sauce with different spiciness. Background technique [0002] The existing fish sauce products on the market are mixed, low in quality, and with different technical standards. Most of them are local formulas and methods, and the fishy smell cannot be removed without a large amount of industrial additives. [0003] A few years ago, "A Bite of China" made a sensation all over the country with Leishan Fish Sauce, which is a fermented sauce in minority areas. It is made by marinating and fermenting live fish from small streams with sour soup, chili and other spices from ethnic minority areas. The product is not easy to preserve, the raw material is not sustainable, and it is not suitable for forming a large-scale and industrialized product production process. [0004] Other fish sauce products are mostly made by local small and medium-si...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/00
Inventor 丁蔚虹何足奇周星岚
Owner 成都鲜誉海洋科技有限公司
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