Spicy fish meat bean paste and making method thereof

Abstract

The invention discloses spicy fish meat bean paste and a making method thereof, and belongs to the technical field of food processing. The spicy fish meat bean paste comprises the main raw materials of soybeans, shredded fish meat, peanut powder, papaya powder, fresh hot peppers, wine, table salt, olive oil, haws, villous amomum fruits, fineleaf schizonepeta herbs, fennel seeds, Chinese prickly ash, cloves, citronella, pepper, dried orange peel, radix angelicae sinensis, garlic, fructus gardeniae, Chinese wolfberry fruits, mint, ginkgo leaves and licorice roots. The bean paste disclosed by the invention is spicy and delicious, fresh and delicious in flavor and reasonable in formula; the added shredded fish meat can complement protein for human bodies, so that the bean paste is rich in nutrition; in addition, various Chinese herbal medicine components are also added to the bean paste disclosed by the invention, so that after the bean paste is eaten, the effects of promoting digestion and promoting qi circulation to alleviate the middle energizer can be achieved; and besides, Chinese herbal medicines contain effective components of eugenol, clove oil, garlicin and the like, so that the bean paste can have favorable effects of killing bacteria and straining bacteria, the anticorrosion property of the bean paste can be enhanced, and the bean paste is worth popularization and application.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a spicy fish meat bean paste and a preparation method thereof. [0003] 【Background technique】 [0004] Soybean paste is a traditional condiment of the Han nationality in China, and it is also a kind of condiment that is currently used more commonly. There are many types of soybean paste, but the soybean paste sold in the market is only added with some common seasonings, which makes the soybean paste have a single nutritional component and lacks a unique sesame flavor, resulting in poor taste, and the general soybean paste is added with chemical preservatives Chemical preservatives are harmful to human health to a certain extent, and eating too much will produce various side effects, which is not conducive to the widespread consumption of the masses. [0005] The invention application patent with the publication number CN104643028A discloses a fish sauce with fer...

AI Technical Summary

Problems solved by technology

There are many types of soybean paste, but the soybean paste sold in the market is only added with some common seasonings, which makes the soybean paste have a single nutritional component and lacks a unique sesame flavor, resulting in poor taste, and the general soybean paste is added with chemical preservatives Chemical preservatives are harmful to human health to a certain extent. Excessive consumption will produce various side effects, which is not conducive to the widespread consumption of the masses.

[0005] The invention application patent with the publication number CN104643028A discloses a fish sauce with fermented soya beans and its preparation method. Its main raw materials include fish meat, tempeh, fish bones, vegetable oil, pepper, sugar, ginger, onion, cooking wine, vinegar, peppercorns, and white pepper. , fennel and monosodium glutamate have the characteristics of high nutritional value, low oil content and good taste, but the added fish meat is fried at high temperature, which to a certain extent makes the nutritional content of the fish meat lose, and the added raw material nutritional content is single. At the same time, Corresponding preservatives are not added, which to a certain extent makes the shelf life of soybean paste shorter, which is not conducive to the long-term preservation of soybean paste

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