Seasoning sauce for fish with zanthoxylum armatum DC. and preparation method of seasoning sauce

A technology for seasoning sauce and vine pepper fish, which is applied in the field of food processing, can solve the problems of product discoloration and lack of green vine pepper, and achieves the effect of natural thick feeling

Inactive Publication Date: 2019-07-23
GUANGZHOU TIANHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, rattan pepper products on the market cannot maintain their unique green color for a long time, because the chlorophyll in rattan pepper will be affected by factors such as light, chlorophyllase, pH value, oxygen, and metal ions to cause instability, resulting in related products. The color changes during use, and the chlorophyll changes from emerald green to yellow-green or deeper, and the dishes cooked with these discolored rattan pepper products do not have the unique green color of rattan pepper

Method used

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  • Seasoning sauce for fish with zanthoxylum armatum DC. and preparation method of seasoning sauce

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preparation example Construction

[0034] A kind of preparation method of rattan pepper fish seasoning sauce is characterized in that, comprises the following steps:

[0035] 1) Weigh each raw material respectively according to the formula ratio, and set aside;

[0036] 2) passing the rattan pepper of the formula through a colloid mill to obtain rattan pepper pulp;

[0037] 3) Pass the recipe amount of pickled millet pepper and fresh ingredients through a colloid mill, then add the rattan pepper slurry obtained in step 2), then add the recipe amount of calcium disodium edetate, and stir evenly to obtain mixture A; This design can better form calcium-substituted chlorophyll.

[0038] 4) Continue to add the formula amount of vegetable oil, edible salt, white sugar, monosodium glutamate, flavored nucleotide disodium, and bone broth to mixture A, heat up to 100-110°C, and keep the temperature constant for 20-30 minutes to obtain mixture B; This design can completely kill chlorophyllase.

[0039] 5) Cool the mixt...

Embodiment 1

[0043] A rattan pepper fish seasoning sauce prepared from the following raw materials in terms of weight percentage: 22% soaked millet pepper, 10% fresh rattan pepper, 5% ginger, 5% onion, 10% edible salt, and 6% white sugar %, monosodium glutamate 12%, taste nucleotide disodium 0.5%, pork bone broth 5%, chicken bone broth 4%, potassium sorbate 0.05%, edetate disodium calcium 0.004%, and the balance vegetable oil.

[0044] A preparation method for rattan pepper fish seasoning sauce, comprising the following steps:

[0045] 1) Weigh each raw material respectively according to the formula ratio, and set aside;

[0046] 2) passing the fresh rattan pepper in the formula amount through a colloid mill at below 20°C to obtain rattan pepper pulp;

[0047] 3) Pass the recipe amount of pickled millet pepper and fresh ingredients through a colloid mill, then add the rattan pepper slurry obtained in step 2), then add the recipe amount of calcium disodium edetate, and stir evenly to obtai...

Embodiment 2

[0051] A rattan pepper fish seasoning sauce prepared from the following raw materials in terms of weight percentage: 22% soaked millet pepper, 10% fresh rattan pepper, 5% ginger, 5% onion, 10% edible salt, and 6% white sugar %, monosodium glutamate 12%, disodium nucleotide 0.5%, pork bone broth 5%, chicken bone broth 4%, potassium sorbate 0.05%, calcium disodium edetate 0.005%, and the rest vegetable oil.

[0052] A preparation method for rattan pepper fish seasoning sauce, comprising the following steps:

[0053] 1) Weigh each raw material respectively according to the formula ratio, and set aside;

[0054]2) passing the fresh rattan pepper in the formula amount through a colloid mill at below 20°C to obtain rattan pepper pulp;

[0055] 3) Pass the recipe amount of pickled millet pepper and fresh ingredients through a colloid mill, then add the rattan pepper slurry obtained in step 2), then add the recipe amount of calcium disodium edetate, and stir evenly to obtain mixture ...

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Abstract

The invention discloses a seasoning sauce for fish with zanthoxylum armatum DC. The seasoning sauce is made from the following raw materials in percentage by weight of 12%-25% of pickled capsicum frutescens, 9%-15% of zanthoxylum armatum DC., 4-10% of fresh materials including fresh ginger and onions, 5%-10% of edible salt, 5%-8% of white granulated sugar, 5%-12% of monosodium glutamate, 0.1%-0.5%of flavor nucleotides disodium, 6-9% of bone soup-stocks, 0.05% of potassium sorbate, 0.004%-0.007% of disodium calcium ethlene diamine tetraacetate and the balance vegetable oil. The invention further discloses a preparation method of the seasoning sauce for fish with zanthoxylum armatum DC. The seasoning sauce for fish with zanthoxylum armatum DC can solve the problem that chlorophyll in the zanthoxylum armatum DC. changes color, so that the chlorophyll can maintain green for a long time under the acid condition, and the fish soup is high in thickness and natural.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a rattan pepper fish seasoning sauce and a preparation method thereof. Background technique [0002] At present, rattan pepper products on the market cannot maintain their unique green color for a long time, because the chlorophyll in rattan pepper will be affected by factors such as light, chlorophyllase, pH value, oxygen, and metal ions to cause instability, resulting in related products. The color changes during use, and the chlorophyll changes from emerald green to yellow-green or a deeper color, and the dishes cooked with these discolored rattan pepper products do not have the unique green color of rattan pepper. Contents of the invention [0003] In order to overcome the deficiencies in the prior art, one of the purposes of the present invention is to provide a seasoning sauce for fish with rattan pepper, which not only solves the problem of discoloration of chlor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 林坚廖云川刘柏楠
Owner GUANGZHOU TIANHUI FOOD
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