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Preparation technology of chilli sauce for steamed fish head with diced hot red peppers

The invention relates to a technology for a fish head with chopped pepper and a preparation process, which is applied to the field of preparation technology of chili sauce for fish head with chopped pepper, can solve the problems of low fat content, single taste of the chili sauce, poor flavor and the like, and achieves high health care value, low cost, Nutrient-rich effects

Inactive Publication Date: 2017-11-24
芜湖市老兵坛子食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The combination of fish head and chili sauce has a unique flavor and is gradually accepted by the general public. The idea of ​​edible fungi rich in nutrition, represented by shiitake mushrooms, has entered people's field of vision. Shiitake mushrooms are rich in essential fatty acids. It can lower blood fat, and also help to lower serum and cholesterol and inhibit the formation of arterial thrombus. The ergosterol in shiitake mushrooms can be converted into vitamin D2 no matter it is exposed to sunlight or ultraviolet rays. There are many vitamins, proteins, low fat content, and mostly unsaturated fatty acids. The combination of fish head and chili sauce is suitable for the current fast-paced lifestyle. However, the current chili sauce has a single taste and poor flavor. Technical problems need to be solved urgently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation process for chili sauce for fish head with chopped peppers, comprising the steps of:

[0020] S1. Mix and stir pigskin, sodium lauryl sulfate, sodium percarbonate, and water, filter, add tartaric acid to adjust the pH of the system to make it acidic, add protease inhibitors for extraction, cool and solidify, and dry to obtain pretreated pigskin;

[0021] S2. Mix red yeast rice, soybean oil, cooking wine, sucrose, salt, starch, soy sauce, mature vinegar, millet pepper, spices, and water evenly, leave it at room temperature, grind it, finely grind it, and continue to stand to obtain the pretreated seasoning;

[0022] S3. Add pretreated pork skin, fermented soya bean and shiitake mushrooms to the pretreated seasoning, mix evenly, stir fry, boil, fill while hot, and sterilize at high temperature to obtain chili sauce for fish head with chopped pepper.

Embodiment 2

[0024] A preparation process for chili sauce for fish head with chopped peppers, comprising the steps of:

[0025] S1. Mix and stir 16 parts of pigskin, 0.2 part of sodium lauryl sulfate, 0.1 part of sodium percarbonate, and 80 parts of water in parts by weight for 2 hours at a stirring temperature of 16° C., filter, and add tartaric acid to adjust the pH of the system to 6.4. Adding protease inhibitors at a temperature of 72°C for 2 hours of leaching, cooling and solidification, and freeze-drying to obtain pretreated pigskin;

[0026] S2, 0.2 parts of red yeast rice, 4 parts of soybean oil, 10 parts of cooking wine, 1 part of sucrose, 2 parts of salt, 2 parts of starch, 4 parts of soy sauce, 1 part of mature vinegar, 10 parts of millet pepper, 1 part of spices, 120 parts by weight Parts of water were mixed evenly, left at room temperature for 2 hours, crushed, finely ground, and left for 2 days to obtain the pretreated seasoning;

[0027] Wherein said spices include by weigh...

Embodiment 3

[0030] A preparation process for chili sauce for fish head with chopped peppers, comprising the steps of:

[0031] S1. 24 parts of pigskin, 0.1 part of sodium lauryl sulfate, 0.2 part of sodium percarbonate, and 60 parts of water were mixed and stirred for 4 hours in parts by weight. The stirring temperature was 10° C., filtered, and tartaric acid was added to adjust the pH value of the system to 6.8. Adding protease inhibitors at a temperature of 60°C, leaching for 4 hours, cooling and solidifying, and freeze-drying to obtain pretreated pigskin;

[0032] S2, 0.1 part of red yeast rice, 15 parts of soybean oil, 5 parts of cooking wine, 2 parts of sucrose, 1 part of salt, 6 parts of starch, 1 part of soy sauce, 2 parts of mature vinegar, 4 parts of millet pepper, 2 parts of spices, 80 parts by weight Parts of water were mixed evenly, left at room temperature for 5 hours, crushed, finely ground, and left for 1 day to obtain the pretreated seasoning;

[0033] Wherein the spices ...

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Abstract

The invention discloses preparation technology of a chilli sauce for steamed fish head with diced hot red peppers. The preparation technology comprises the following steps: pigskin, sodium dodecyl sulfate, sodium percarbonate, and water are mixed with stirring, filtering is carried out, tartrate is added in order to adjust the pH value of the system into acidity, a protease inhibitor is added for extraction, cooling and solidification are carried out, and drying is carried out in order to obtain pretreated pigskin; monascus, soybean oil, cooking wine, sucrose, salt, starch, soy, mature vinegar, Capsicum frutescens, a spice, and water are uniformly mixed, the materials are allowed to stand at a room temperature, the materials are broken with stirring and accurately grinded, the materials are placed continuously, and a pretreated flavor material is obtained; the pretreated pigskin, fermented soya beans, and mushrooms are added into the pretreated flavor material with uniformly mixing, stir-frying and boiling are carried out, the materials are filled while hot, high temperature disinfection is carried out, and the chilli sauce for steamed fish head with diced hot red peppers is obtained. The product has the advantages of heavy sauce flavor, mellow and tasty taste, balanced and abundant nutrition, oiliness without greasy taste, simple technology, and low cost.

Description

technical field [0001] The invention relates to the technical field of tempeh sauce, in particular to a preparation process of chili sauce for fish head with chopped pepper. Background technique [0002] The combination of fish head and chili sauce has a unique flavor and is gradually accepted by the general public. The idea of ​​edible fungi rich in nutrition, represented by shiitake mushrooms, has entered people's field of vision. Shiitake mushrooms are rich in essential fatty acids. It can lower blood fat, and also help to lower serum and cholesterol and inhibit the formation of arterial thrombosis. The ergosterol in shiitake mushrooms can be converted into vitamin D2 no matter it is exposed to sunlight or ultraviolet rays. There are many vitamins, proteins, low fat content, and mostly unsaturated fatty acids. The combination of fish head and chili sauce is suitable for the current fast-paced lifestyle. However, the current chili sauce has a single taste and poor flavor, ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L13/20A23L13/40A23L11/00A23L31/00A23L33/00A23L11/50
CPCA23L13/20A23L13/48A23L27/60A23L31/00A23L33/00A23V2002/00A23L11/50A23V2200/16A23V2200/14A23V2200/32
Inventor 季洪波
Owner 芜湖市老兵坛子食品有限公司
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