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Green plum and fish bone dipping material and preparation method thereof

A technology of fish bones and green plums, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food science. The effect of increasing appetite, increasing appetite, and improving the taste of dipping materials

Pending Publication Date: 2019-08-30
XIHUA UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the dipping sauces currently on the market are spicy and salty, and oily dipping sauces have high calories, which can easily lead to obesity. Dry dipping sauces are easy to get angry after eating and have a stimulating effect on the stomach, which is easy to cause pressure and burden on the stomach

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A green plum and fish bone dipping sauce is made from the following raw materials: 12 kg of green plum, 22 kg of fish bone, 25 kg of green pepper sauce, 30 kg of millet pepper, 8 kg of honey, 4 kg of mint, 3 kg of white sugar, 8 kg of tangerine peel, 3 kg of white wine, and 4 kg of table salt.

[0034] The preparation method of described plum fish bone dipping material, comprises the following steps:

[0035] A: Wash the greengage, add water to cover the greengage in a cooking pot, pour off the water after boiling for 10 minutes, crush the greengage with an ultrasonic cell breaker, remove the core, take out the greengage juice, filter and centrifuge, concentrate to obtain concentrated greengage juice;

[0036] B: Clean fresh fish bones or thawed fish bones, add 10ml of vinegar to the cooking pot, continue to add water to cover the fish bones, boil for 20 minutes, pour off the water, remove the fish meat on the fish bones, rinse, Put it in an oven to dry at 70°C, put it ...

Embodiment 2

[0043]A green plum and fish bone dipping sauce is made from the following raw materials: 15 kg green plum, 30 kg fish bone, 40 kg green pepper sauce, 10 kg millet pepper, 15 kg honey, 10 kg mint, 2 kg white sugar, 5 kg tangerine peel, 2 kg liquor and 4 kg salt.

[0044] The preparation method of described plum fish bone dipping material, comprises the following steps:

[0045] A: Wash the greengage, add water to cover the greengage in a cooking pot, pour off the water after boiling for 20 minutes, crush the greengage with an ultrasonic cell breaker, remove the core, take out the greengage juice, filter and centrifuge, concentrate to obtain concentrated greengage juice;

[0046] B: Clean fresh fish bones or thawed fish bones, add 20ml of vinegar to the cooking pot, continue to add water to cover the fish bones, boil for 30 minutes, pour off the water, remove the fish meat on the fish bones, rinse, Put it in an oven to dry at 70°C, put it into a high-speed pulverizer for coarse ...

Embodiment 3

[0053] A green plum and fish bone dipping sauce is made from the following raw materials: 20 kg of green plum, 30 kg of fish bone, 30 kg of green pepper sauce, 25 kg of millet pepper, 16 kg of honey, 6 kg of mint, 6 kg of white sugar, 12 kg of tangerine peel, 2 kg of white wine, and 4 kg of table salt.

[0054] The preparation method of described plum fish bone dipping material, comprises the following steps:

[0055] A: Wash the greengage, add water to cover the greengage in a cooking pot, pour off the water after boiling for 15 minutes, crush the greengage with an ultrasonic cell breaker, remove the core, take out the greengage juice, filter and centrifuge, concentrate to obtain concentrated greengage juice;

[0056] B: Clean fresh fish bones or thawed fish bones, add 20ml of vinegar to the cooking pot, continue to add water to cover the fish bones, boil for 30 minutes, pour off the water, remove the fish meat on the fish bones, rinse, Put it in an oven to dry at 70°C, put i...

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Abstract

The present invention relates to a green plum and fish bone dipping material and a manufacture method thereof. The green plum and fish bone dipping material is composed of the following raw materialsin weight ratios: 10-15 parts of green plums, 20-25 parts of fish bones, 20-30 parts of green prickleyash sauce, 30-35 parts of capsicum frutescens, 8-10 parts of honey, 4-6 parts of mint, 2-4 parts of white granulated sugar, 4-8 parts of dried tangerine peels, 2-3 parts of baijiu and 3-4 parts of edible salt. The provided green plum and fish bone dipping material can be used for dipping when eating various cooked foods, is refreshing in mouthfeel, mellow in taste, also rich in various nutrients, and not liable to cause internal heat, can promote appetite, enriches traditional Chinese diet culture, and promotes development of China's green plum industry and effective use of fish product by-products.

Description

technical field [0001] The invention belongs to the technical field of food and its processing, and in particular relates to a green plum and fish bone dipping material and a preparation method thereof. Background technique [0002] Greengage is a plant plum of the genus Cherry in the family Rosaceae, also known as sour plum and fruit plum. It is distributed in one of the few countries in the world, mainly concentrated in China, Thailand, South Korea, Japan and other countries, and is a subtropical specialty fruit. Greengage is all planted in my country's Taiwan, Zhejiang, Sichuan, Yunnan and other places. Green plum contains a variety of natural high-quality organic acids, among which citric acid is the main one, accounting for about 90% of the total acid content. Green plums are rich in various vitamins, such as VC and VB 2 (the content is hundreds of times that of other fruits), etc., and also contains a variety of trace elements, such as calcium, phosphorus, iron, etc....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/12A23L27/10A23L27/20A23L33/00
CPCA23L27/12A23L27/10A23L27/2026A23L33/00A23V2002/00A23V2200/14A23V2200/16A23V2200/306
Inventor 马嫄苏凡陈金辉代业梅杨星会王月王新
Owner XIHUA UNIV
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