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Preparation method of dressing for quickly removing fishy smell of fish meat

A kind of seasoning sauce and fast technology, which is applied in the field of preparation of quick fish sauce, can solve the problems of unfavorable health, abnormal intestinal metabolism, etc., and achieve the effect of refreshing effect, inhibiting bacteria, and refreshing food

Pending Publication Date: 2018-08-10
连江县奇达碧海都市旅游开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the seasonings for removing fishy smell in the prior art are made of artificially synthesized organic compounds, which are indeed very good in removing fishy smell
However, due to the side effects of the raw materials themselves, when the human body eats too much, it is easy to cause intestinal metabolic abnormalities, which is not good for our health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] This embodiment provides a method for preparing fish sauce for quickly removing fishy smell. The sauce is made of the following components in weight percentage: 15% ginger juice, 5% apple juice, 10% carrot juice, and 2% pepper powder , 3% perilla leaf extract, 3% mugwort extract, 2% patchouli leaf extract, 0.3% Angelica dahurica, 1% cumin, 0.5% sweet-scented osmanthus extract, 2% navel orange peel extract, 1% white vinegar, White sugar 0.5%, table salt 1%, purified water 53.7%.

[0020] The quality of the specific components of the quick fishy seasoning sauce for preparing this embodiment is: ginger juice 15kg, apple juice 5kg, carrot juice 10kg, pepper 2kg, perilla leaf extract 3kg, wormwood extract 3kg, Huoxiang leaf Extract 2kg, Angelica dahurica 0.3kg, Cumin 1kg, Osmanthus fragrans extract 0.5kg, Navel orange peel extract 2kg, White vinegar 1kg, Sugar 0.5kg, Salt 1kg, Purified water 53.7kg.

[0021] The preparation method of described fish meat deodorization season...

Embodiment 2

[0030] This embodiment provides a method for preparing fish sauce for quickly removing fishy smell. The sauce is made of the following components by weight percentage: 18% ginger juice, 6% apple juice, 15% carrot juice, and 3% pepper powder , 4% perilla leaf extract, 4% mugwort extract, 3% patchouli leaf extract, 0.5% Angelica dahurica, 1.5% cumin, 0.6% sweet-scented osmanthus extract, 2.5% navel orange peel extract, 2% white vinegar, White sugar 0.8%, table salt 1.5%, purified water 37.6%.

[0031] The quality of the specific components of the quick fishy seasoning sauce for preparing this embodiment is: ginger juice 18kg, apple juice 6kg, carrot juice 15kg, pepper powder 3kg, perilla leaf extract 4kg, wormwood extract 4kg, Huoxiang leaf Extract 3kg, Angelica dahurica 0.5kg, Cumin 1.5kg, Osmanthus fragrans extract 0.6kg, Navel orange peel extract 2.5kg, White vinegar 2kg, Sugar 0.8kg, Salt 1.5kg, Purified water 37.6kg.

[0032] The preparation method of described fish meat d...

Embodiment 3

[0041] This embodiment provides a method for preparing fish sauce for quickly removing fishy smell. The sauce is made of the following components in weight percentage: 20% ginger juice, 8% apple juice, 20% carrot juice, and 4% pepper powder , perilla leaf extract 5%, wormwood extract 5%, Huoxiang leaf extract 4%, Angelica dahurica 1%, Cumin 2%, Osmanthus fragrans extract 0.7%, Navel orange peel extract 3%, White vinegar 3%, White sugar 1%, salt 2%, purified water 21.3%.

[0042] The quality of the specific components of the quick fishy seasoning sauce for preparing this embodiment is: ginger juice 20kg, apple juice 8kg, carrot juice 20kg, pepper powder 4kg, perilla leaf extract 5kg, wormwood extract 5kg, Huoxiang leaf Extract 4kg, Angelica dahurica 1kg, Cumin 2kg, Osmanthus fragrans extract 0.7kg, Navel orange peel extract 3kg, White vinegar 3kg, Sugar 1kg, Salt 2kg, Purified water 21.3kg.

[0043] The preparation method of described fish meat deodorization seasoning sauce is...

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Abstract

The invention particularly relates to a preparation method of dressing for quickly removing fishy smell of fish meat, and belongs the technical field of seasoning for removing fishy smell. Various natural plants or fruits and vegetables of fresh ginger, apples, radishes, perilla leaves, Chinese mugwort, wrinkled gianthyssop herbs and the like are used as preparation raw materials, so that the dressing for quickly removing fishy smell of fish meat is natural and non-toxic, and notable in freshness effect. Particularly, the purple perilla can enable perilla herb oil and trace elements of calcium, magnesium and the like to be distillated and separated, can prevent the fish meat from generating pathogenic bacteria and has the effect of removing fishy smell; ginger juice, apple juice and radishjuice are rich in vitamins of vitamin B1, vitamin B2, calcium, iron, phosphorus and the like, and minerals, and enough nutrient components can be supplemented for foods; and navel orange peel and sweet-scented osmanthus both contain massive essential oil, can give out pale delicate fragrance, and has the effects of refreshing foods, and restraining bacteria.

Description

technical field [0001] The invention belongs to the technical field of fishy smell-removing seasoning agents, and in particular relates to a preparation method of quick fishy-fishy seasoning sauce. Background technique [0002] Dried fish processing is one of the traditional seafood processing and sales industries in my country's coastal areas. Traditional dried fish processing generally includes two processes: pickling and drying in the open air. There is a kind of mucus gland in the fish body. The mucus secreted by this mucus gland contains trimethylamine with a fishy smell. At room temperature, trimethylamine is easy to volatilize from the mucus and spread in the air. The smell in it is fishy. Most of the seasonings for removing fishy smell in the prior art are artificially synthesized organic compounds, which are really very good in removing fishy smell. However, due to the side effects of the raw materials themselves, when the human body eats too much, it is easy to c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L17/00A23L27/10A23L29/30A23L27/12
CPCA23L5/27A23L17/00A23L27/10A23L27/12A23L29/30
Inventor 吴益盛周伟钦
Owner 连江县奇达碧海都市旅游开发有限公司
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