Sour pineapple fish paste

Abstract

The invention relates to fish paste and belongs to the technical field of food processing. A preparation method of the sour pineapple fish paste provided by the invention comprises the following steps: a. peeling a pineapple, then cutting the peeled pineapple into pieces, soaking the pineapple pieces with brine, taking fresh pears, and pulping the fresh pears together with the pineapple pieces toobtain mixed pineapple paste; b. thoroughly cleaning and draining off glutinous rice, and then, steaming the glutinous rice with water vapor for 10-15 minutes; c. cooling the glutinous rice steamed inthe step b to 25-30 DEG C, adding distiller's yeast, perilla leaves, loquat leaves and the mixed pineapple paste, performing uniform mixing to obtain a mixture, putting the mixture into a porcelain container, sealing the porcelain container with a cover, putting the porcelain container in a cool and ventilated place, and performing natural fermentation for 3-4 days; d. slaughtering fresh loachesand finless eels, performing baking for 10-20 minutes at 200-250 DEG C, and performing pulverization to obtain fish paste; and e. uniformly mixing the fish paste obtained in the step d, the mixture fermented in the step c, salt, ginger powder, scallion and garlic, putting the mixture into a jar, and performing natural fermentation for 3-6 days. The sour pineapple fish paste provided by the invention is light in taste and rich in nutrition.

Description

technical field [0001] The invention relates to fish sauce, in particular to sour pineapple fish sauce, and belongs to the technical field of food processing. Background technique [0002] Fish is nutritious and rich in protein, making it a good source of nutrition. In addition, the fish is very popular because of its delicious taste. Yet fish has fishy smell, needs to adopt certain technological means and just can remove fishy smell, highlights the umami taste of fish, just is easy to eat. [0003] Existing fish seasonings mainly add a large amount of heavy-tasting seasonings such as prickly ash, sauerkraut, pepper, and ginger to cover up the fishy smell of fish. However, eating heavy-tasting food for a long time can easily cause a series of diseases. For example, people who are sick, people with oral ulcers, and people who cannot eat spicy food by nature can only add some simple salt and cooking wine to process the fish, and the flavor of the fish is not good. Therefore...

AI Technical Summary

Problems solved by technology

[0003] Existing fish seasonings mainly add a large amount of heavy-tasting seasonings such as prickly ash, sauerkraut, pepper, and ginger to cover up the fishy smell of fish. However, eating heavy-tasting food for a long time can easily cause a series of diseases. For example, people who are sick, people with mouth ulcers, and people who cannot eat spicy food naturally can only add some simple salt and cooking wine to process the fish, and the flavor of the fish is not good.