Preparation method of pineapple honey fish paste

The technology of pineapple and honey is applied in the directions of food ingredients as odor modifiers, food ingredients as taste modifiers, food science, etc., which can solve the problems that taste and nutrition need to be further improved, and achieve the effect of simple preparation method and delicious taste.

Inactive Publication Date: 2018-05-04
成都市新津活活饭店
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of living standards, people have higher requirements for the taste and nutrition of fish. Most of the existing traditional fish cooking methods are fried, fried or steamed, and its taste and nutrition need to be further improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0019] The preparation method of pineapple honey fish sauce of the present invention comprises the steps:

[0020] a. Preparation: wash the fish and remove the viscera;

[0021] b. Pickling: Mix and marinate fish, edible salt, starch, minced ginger, minced garlic and cooking wine for 0.5-2 hours, wherein, in parts by weight, 500 parts of fish, 10-20 parts of edible salt, and 20-30 parts of starch , 1-5 parts of minced ginger, 1-5 parts of minced garlic, 5-20 parts of cooking wine;

[0022] c, crushing: crushing the marinated fish to obtain fish meal;

[0023] d. Fermentation: Mix fish meal, water and sucrose, stir evenly, then add lactic acid bacteria, and ferment for 3 to 4 days at 35-40°C to obtain fermented material; wherein, the weight ratio of fish meal, water, sucrose and lactic acid bacteria is 10:40 ~50:10~20:5~10;

[0024] e. Cooking: Heat the salad oil in a pot to 90-95°C, add the fermented material, boil over a low heat until it becomes thick, then take it out, a...

Embodiment 1

[0034] Adopt following method to prepare pineapple honey fish sauce:

[0035] a. Preparation: Wash the crucian carp, remove the viscera, and set aside.

[0036] b. Pickling: Mix and marinate fish, edible salt, starch, minced ginger, minced garlic and cooking wine for 1 hour, wherein, in parts by weight, 500 parts of fish, 15 parts of edible salt, 25 parts of starch, 3 parts of minced ginger, garlic The last 3 parts, cooking wine 13 parts.

[0037] c. Pulverizing: pulverizing the marinated fish to obtain fish meal.

[0038] d. Fermentation: Mix fish meal, water and sucrose, stir evenly, then add lactic acid bacteria, ferment for 4 days at 37°C to obtain fermented material; wherein, the weight ratio of fish meal, water, sucrose and lactic acid bacteria is 10:45:18:8 .

[0039] e. Stewing: Heat the salad oil in a pot to 92°C, add the fermented material, boil over a low heat until thick, take it out, add honey and pineapple grains, stir evenly, fill, sterilize, and get the pine...

Embodiment 2

[0042] Adopt following method to prepare pineapple honey fish sauce:

[0043] a. Preparation: Wash the wheat ear fish, remove the viscera, and set aside.

[0044] b. Pickling: Mix and marinate fish, edible salt, starch, minced ginger, minced garlic and cooking wine for 0.5h, wherein, in parts by weight, 500 parts of fish, 10 parts of edible salt, 30 parts of starch, 1 part of minced ginger, 1 part minced garlic, 5 parts cooking wine.

[0045] c, crushing: crushing the marinated fish to obtain fish meal;

[0046] d. Fermentation: Mix fish meal, water and sucrose, stir evenly, then add lactic acid bacteria, ferment for 4 days at 35°C to obtain fermented material; wherein, the weight ratio of fish meal, water, sucrose and lactic acid bacteria is 10:40:20:5 .

[0047] e. Stewing: put the salad oil into the pot and heat it to 90°C, add the fermented material, boil it over a low heat until it becomes thick, take it out, add honey and pineapple grains, stir evenly, fill it, and st...

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PUM

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Abstract

The invention relates to a preparation method of pineapple honey fish paste, and belongs to the technical field of food processing. The invention solves the technical problem of providing the preparation method of the pineapple honey fish paste. The method comprises the following steps: a, thoroughly cleaning fish, and removing the viscera; b, pickling the fish; c, pulverizing the pickled fish toobtain fish meal; d, mixing the fish meal, water and sucrose, performing uniform stirring, and adding lactic acid bacteria and performing fermentation to obtain a fermented material; and e, adding salad oil to a pot to be heated to 90-95 DEG C, adding the fermented material, performing decoction until the fermented material is thick, then taking the fermented material out of the pot, adding honeyand pineapple cubes, and performing filling and sterilization to obtain the pineapple honey fish paste. The pineapple honey fish paste prepared by the preparation method provided by the invention hasrich honey flavor and light pineapple fragrance, keeps the fragrance of the fish, is delicious and not greasy, is insipid and refreshing in taste, and can not suffer from excessive internal heat; andthe pineapple honey fish paste is simple in preparation method and free of any food additive, so that the pineapple honey fish paste is sanitary and safe and is a convenient leisure food suitable forpeople of all ages.

Description

technical field [0001] The invention relates to a preparation method of pineapple honey fish sauce, belonging to the technical field of food processing. Background technique [0002] Fish is not only nutritious, but also delicious. The ancients said that "the taste of fish is the taste of all kinds of flavors, and after eating fish, all kinds of flavors are tasteless". When the ancestors created characters, they assigned the word "xian" to the "fish" department instead of the "meat" department, and regarded fish as the best "fresh". Therefore, fish has always been a favorite food for people. Fish is not only delicious, but also has high nutritional value. Its protein content is twice that of pork, and it is a high-quality protein with a high absorption rate in the human body. Fish is rich in thiamine, riboflavin, niacin, vitamin D and a certain amount of calcium, phosphorus, iron and other minerals. Although the fat content in fish is low, the fatty acids in it have been...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60A23V2002/00A23V2250/5118A23V2250/628A23V2200/15A23V2200/16
Inventor 杨英周琳丰周钰桐周钰恒
Owner 成都市新津活活饭店
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