Fish juice flavor sauerkraut, sauerkraut fish flavor seasoning and preparation method thereof

A technology of flavor seasoning and sauerkraut fish, which is applied in the preparation of sauerkraut fish flavor seasoning, in the field of sauerkraut fish flavor seasoning, can solve the problems of not being able to meet the needs of consumers, incomplete nutrition, traditional single taste, etc., and achieve prolonged storage Stability, homogeneous effect of marinade seasoning

Active Publication Date: 2020-09-29
NINGXIA UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Sauerkraut is the soul of sauerkraut fish seasoning. The above sauerkraut fish seasoning and sauerkraut are all fermented by traditional methods. The fermentation process needs to be strictly managed, and meat is strictly prohibited. Therefore, the taste is relatively traditional and single, and the nutrition is not comprehensive, which cannot meet the needs of consumers.

Method used

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  • Fish juice flavor sauerkraut, sauerkraut fish flavor seasoning and preparation method thereof
  • Fish juice flavor sauerkraut, sauerkraut fish flavor seasoning and preparation method thereof
  • Fish juice flavor sauerkraut, sauerkraut fish flavor seasoning and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] (1) Prepare fish juice flavor sauerkraut

[0051] Take the divided grass carp bones with a small amount of meat, mince them and add 6 times of water. First add alkaline protease and flavor protease according to the weight ratio of 2:3, the enzyme addition amount is 4% of the mass of the fish bone and water mixture, the temperature is 50°C, pH=10, and the reaction time is 6h; then according to the ratio of 1:2 Add flavor protease and papain in weight ratio, the amount of enzyme added is 4% of the mass of fish bone and water mixture, the temperature is 55°C, pH=7, the reaction time is 4h; after the enzyme is extinguished at 95°C for 25s, filter and cool to room temperature , to obtain fish juice enzymatic hydrolyzate, set aside.

[0052] Cut the green vegetables, ventilate and dry them at room temperature for 5 days, add 7% salt to the weight of the green vegetables and marinate for 16 hours; add 200 parts of salt to 3800 parts of fish juice enzymatic hydrolyzate and mix...

Embodiment 2

[0069] (1) Prepare fish juice flavor sauerkraut

[0070] Take crucian carp bones with a small amount of meat after being divided, mince them and add 8 times of water. First add alkaline protease and flavor protease according to the weight ratio of 2:3, the added amount is 6% of the mass of the mixture of fish bones and water, the temperature is 55°C, pH=11, and the reaction time is 5h; then according to the ratio of 1:2 Weight ratio Add flavor protease and papain, the amount added is 5% of the mass of the mixture of fish bones and water, the temperature is 55°C, pH=7, the reaction time is 3h; after the enzyme is extinguished at 95°C for 25s, filter and cool to room temperature , to obtain fish juice enzymatic hydrolyzate, set aside.

[0071] Take some green vegetables and cut them open, ventilate and dry at room temperature for 3 days, add 3% salt to pickle according to the mass of green vegetables for 8 hours; The salted green vegetables are sealed and marinated for 30 days...

Embodiment 3

[0086] (1) Prepare fish juice flavor sauerkraut

[0087] Take the divided herring fish bones with a small amount of meat, mince them and add 10 times of water. First, add alkaline protease and flavor protease according to the weight ratio of 2:3, the added amount is 4% of the mass of the mixture of fish bones and water, the temperature is 60°C, pH=12, and the reaction time is 4h; then according to the weight ratio of 1:2 Add flavor protease and papain in weight ratio, the amount of enzyme added is 3% of the mass of the mixture of fish bones and water, the temperature is 65°C, pH=6, and the reaction time is 3h; after the enzyme is extinguished at 95°C for 25s, filter and cool to At room temperature, the enzymatic hydrolyzate of fish juice was obtained and set aside.

[0088] Take some green vegetables and cut them open, ventilate and dry at room temperature for 5 days, add 8% salt to the quality of green vegetables and marinate for 12 hours; add 200 parts of salt to 2500 parts...

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Abstract

The invention belongs to the technical field of food processing, particularly relates to a seasoning with the flavor of boiled fish with pickled cabbages and chili and a preparation method of the seasoning. The seasoning with the flavor of boiled fish with pickled cabbages and chili is prepared from raw materials in parts by weight as follows: fish sauce flavored pickled cabbages, a pickling seasoning and a condiment in the ratio being (1-6): (1-4): (1-4). The fish sauce flavored pickled cabbages are obtained by cutting and drying green vegetables, adding salt to pickle the dried vegetables, adding a fish sauce enzymatic hydrolysate and salt in proportion, conducting sealed pickling and particularly conducting low-temperature plasma sterilization. The fish sauce enzymatic hydrolysate is prepared by selecting fish bones with little fish, mincing the fish bones, adding enzymes in the specific proportion and specific composition and conducting preparation with a secondary enzyme addition method. The condiment is processed through traditional stir-frying in combination with the flash evaporation technology, and the pickling seasoning is processed by adding all the ingredients under ultrasonic assistance. The seasoning with the flavor of boiled fish with pickled cabbages and chili can be applied to processing of meat or meat substitutes, snack food, vegetables and cooked wheaten food.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a pickled fish flavor seasoning and a preparation method of the pickled fish flavor seasoning. Background technique [0002] Sauerkraut fish belongs to Sichuan cuisine and is famous for its unique seasoning and unique cooking techniques. It is also called "fish in sour soup" in various places. It is made with fresh fish as the main ingredient and boiled with Sichuan pickles. Although this dish is a Sichuan folk dish, it is widely spread. The finished vegetables are tender and tender, the soup is sour and delicious, and the slightly spicy but not greasy fish fillets are tender and smooth. [0003] Publication No.: 105795428A's invention "Preparation Method of Sauerkraut Fish Seasoning" discloses a preparation method of pickled fish seasoning, by spreading the harvested fresh mustard greens, and then putting the spread aired mustard greens into the fermentation tank by la...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20A23L17/00A23L27/10A23L5/30A23L3/00A23L3/30
CPCA23L3/00A23L3/30A23V2002/00A23V2300/48
Inventor 刘敦华魏超昆赵宇慧徐昊卜宁霞段月李世瑶
Owner NINGXIA UNIVERSITY
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