Production method of shiitake and Leiocassis longirostris sauce

Abstract

A production method of a shiitake and Leiocassis longirostris sauce comprises the following steps: 1) cleaning Leiocassis longirostris meat, cutting the Leiocassis longirostris meat to form blocks, adding a fish seasoning solution, and uniformly mixing the blocks and the solution; 2) sending the seasoned Leiocassis longirostris meat to a tumbling machine, and tumbling the seasoned Leiocassis longirostris meat; 3) placing the tumbled Leiocassis longirostris meat in a refrigerating cabinet, refrigerating the Leiocassis longirostris meat, placing the refrigerated Leiocassis longirostris meat in a heating tank, and sealing the heating tank; 4) sending the heated Leiocassis longirostris meat to a refrigerating bed; 5) taking out the refrigerated Leiocassis longirostris meat, unfreezing the Leiocassis longirostris meat in water, draining the Leiocassis longirostris meat, placing the Leiocassis longirostris meat in a pot, and frying the Leiocassis longirostris meat in oil until the Leiocassis longirostris meat is golden and crisp; 6) soaking dry shiitake, cutting the soaked shiitake to form dices, blanching the dices, airing the blanched dices, and refrigerating the aired dices; 7) placing the refrigerated shiitake dices in a cold air drying device, and drying the shiitake dices; 8) placing the dried shiitake in the pot, frying the dried shiitake in oil until the shiitake is crisp, and crushing the fried shiitake to form powder; 9) placing the fried Leiocassis longirostris meat in the pot, adding the shiitake powder, soybean sauce and high fructose corn syrup, uniformly stirring above materials, adding seasoning auxiliary materials, boiling materials, carrying out heat insulation for 5 min, and transferring the boiling materials to a stainless steel container; and 10) fully dissolving modified starch in water in a burdening barrel, pouring the obtained modified starch solution to the container, cooling the materials and the solution, loading the obtained mixture, and sterilizing the mixture to obtain the shiitake and Leiocassis longirostris sauce.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of shiitake mushroom and catfish sauce. Background technique [0002] As a nutritious and healthy food, fish meat products have been favored by consumers all over the world. In addition to being rich in nutrition and convenient to eat, fish meat products can also effectively prevent diabetes, hyperlipidemia and colorectal cancer. Nowadays, people's preference for fish products means that there are higher expectations for fish products. Through innovations in the taste and appearance of fish products, and the addition of a variety of nutritious diets for reasonable deployment, people's diverse needs for fish products are met. [0003] Shiitake mushroom is the second largest edible fungus in the world. It is delicious, fragrant and nutritious. It is a high-protein, low-fat nutritional and health food. The edible part of dried shiitake mushrooms account...

AI Technical Summary

Problems solved by technology

[0004] As far as domestic research and patents on shiitake mushroom fish sauce are concerned, there are two main situations. One is to crush fish meat and fish bones into fish paste, so that the aroma and taste of the fish sauce made in this way are easily covered by other flavors. , such as spicy, sour, onion, ginger, and garlic, and also loses the unique fish taste of fish; the other is spicy fish sauce, which is suitable for people with spicy tastes, and is not conducive to gastrointestinal health, and , Most sauces generally have high salt content

[0005] Traditional sauce products are all through fermentation process, the fermentation time is as short as a few weeks, as long as several months, time-consuming, labor-intensive and difficult to control the product quality and production process