Classic spicy grilled fish seasoning and preparation method thereof

Abstract

The invention provides a classic spicy grilled fish seasoning, and relates to the technical field of grilled fish food processing. According to the classic spicy grilled fish seasoning, the unified classic spicy grilled fish seasoning is prepared through large-scale seasoning frying, compared with traditional on-site cook seasoning frying processing, the processing time and operation steps of grilled fish dishes are effectively reduced, convenient and standard processing of the grilled fish dishes is achieved, capsaicin substances are stable, and in actual data inspection, the processing time is shortened, and the processing efficiency is improved. According to the present invention, the content of the spicy substance unsaturated alkyl amide of more than ten tons of the seasoning is stabilized at 0.93-1.08 mg / g, the sensory aroma quality is stable, and the capsaicin substance content is stabilized at 0.262-0.288 mg / g, such that the stable taste is provided compared with the conventional kitchen self-processing, such that the flavor richness, the richness and the overall sensory quality of the boiled fish dish are substantially improved, and the production cost is reduced. And the problem of stability of grilled fish products is solved.

Description

Technical Field

[0001] The invention relates to the technical field of grilled fish food processing, in particular to a classic spicy grilled fish seasoning and a preparation method thereof. Background Art

[0002] my country is a major fishing nation, and fish products are rich in high-quality protein, various amino acids, and essential trace elements. They are also low in fat and cholesterol, and possess high nutritional value. Grilled fish, a specialty dish originating in Wuxi County, Chongqing, and popularized in Wanzhou, has evolved through its development, integrating cooking techniques of marinating, grilling, and stewing, drawing heavily on the ingredients of traditional Chongqing cuisine and Chongqing hotpot. This uniquely flavorful and nutritious delicacy is deeply loved by consumers.

[0003] However, when preparing the common spicy grilled fish, in addition to requiring the chef to control the cooking time and heat, any change in the amount of the base ingredients during the seasoning preparation process will cause a change in the taste of the grilled fish. The seasoning ingredients are the key to the success of grilled fish. In the existing technology, restaurants use randomly selected or even cheap peppercorns for seasoning, which lacks flavor and has a bitter taste. In addition, the temperature during frying is randomly controlled, resulting in unstable product quality and fluctuations in aroma, taste, spiciness and flavor components. Alternatively, temperature control is based on experience, and traditional woks heated by natural gas cannot accurately control the temperature, resulting in overall flavor loss and fluctuations.

[0004] At the same time, with the development of the pre-prepared food industry, fish products are being processed in a sophisticated and detailed manner through standardized production lines, allowing people to enjoy grilled fish products that require complex processing techniques in a short period of time. In order to ensure that the aroma and flavor of pre-prepared grilled fish products can be as freshly grilled as in restaurants after reheating, grilled fish seasonings are required to impart the characteristic flavor and aroma of pre-prepared grilled fish products.

[0005] Therefore, the present invention has developed a new method for preparing a classic spicy grilled fish seasoning. Summary of the Invention

[0006] (1) Technical problems solved In response to the shortcomings of the existing technology, the present invention provides a classic spicy grilled fish seasoning and a preparation method thereof, which solves the problems that the seasonings in existing Chinese restaurants use randomly selected or even cheap peppercorns, which lack flavor and have a bitter taste; the temperature during frying is randomly controlled, resulting in unstable product quality and fluctuations in aroma, taste, spiciness and flavor components; or the temperature is controlled according to experience, and traditional woks are heated by natural gas and cannot accurately control the temperature, resulting in loss and fluctuation of the overall flavor of the grilled fish.

[0007] (2) Technical solution To achieve the above object, the present invention is implemented by the following technical scheme: classic spicy grilled fish seasoning, which is composed of the following components by mass fraction: 10-15 parts of soybean oil, 8-12 parts of rapeseed oil, 8-12 parts of fragrant lard, 2-5 parts of chili king (deseeded), 12-18 parts of red oil bean paste, 2-7 parts of pickled ginger, 1-5 parts of garlic, 2-6 parts of compound spice water, 7-9 parts of water, 0.2-10 parts of Sichuan pepper granules. 0.5 parts, green pepper granules 0.2-0.5 parts, chicken powder 5-10 parts, white sugar 1-5 parts, crystalline MSG 2-8 parts, I+G 0.2-0.6 parts, pork flavor 3-6 parts, seasoning flavor yeast extract 2-5 parts, green pepper chicken paste 1-3 parts, potassium sorbate 0.02-0.07 parts, edible flavoring 0.8-1.5 parts, chili red 0.1-0.3 parts, hot pot base 2-5 parts.

[0008] The present invention also provides a method for preparing the above-mentioned classic spicy grilled fish seasoning, comprising the following specific steps: Step 1: Raw material pretreatment stage (completed before frying): crush the chili raw material through a colloid mill, adjust the gap to 1-2mm mud, crush the broad beans through a colloid mill, adjust the gap to 3mm granules, crush the garlic cloves and pickled ginger through a blender and a colloid mill, adjust the gap to 1-2mm mud; Step 2, frying stage: Start large-scale frying equipment (such as large frying pans, double-layer pots, etc.), with a capacity of 800-2000kg / kettle, and fry the materials in the order of feeding; Step 3. Subsequent process (after frying): Well-trained evaluators conduct on-site sensory evaluation of color, aroma, taste and shape by comparing with standard products. If the sensory evaluation is qualified, the product will be packaged, stacked and put into storage to obtain the final product, classic spicy grilled fish seasoning.

[0009] Preferably, the order of feeding materials in the frying stage in step 2 includes the following specific steps: Step 1: Add the prescribed amount of oil into the frying equipment and heat the soybean oil to 130°C; Step 2: Add ciba peppers and heat to 110℃; Step 3: Add the soybeans and heat to 110℃; Step 4: Stir for 15-20 minutes and mix thoroughly; Step 5: Add the pre-processed garlic and ginger paste, heat to 105℃ and keep warm for 15 minutes; Step 6: Add green and red pepper granules and water and heat to 100°C; Step 7: Add edible salt, white sugar, MSG, yeast extract and other auxiliary materials for mixing; Step 8. After frying, turn off the heat, keep stirring or slowly turn the wok to allow the base to dissipate heat evenly and remove from the wok.

[0010] Preferably, the unsaturated alkylamide content of the numbing substance in the finished classic spicy grilled fish seasoning obtained in step three is stabilized at 0.93-1.08 mg / g.

[0011] (3) Beneficial effects The present invention provides a method for preparing a classic spicy grilled fish seasoning. It has the following beneficial effects: This classic spicy grilled fish seasoning and its production method produce a unified classic spicy grilled fish seasoning by utilizing large-scale stir-frying. Compared with the traditional on-site chef stir-frying process, it effectively reduces the processing time and operation steps of grilled fish dishes, realizes convenient and standardized processing of grilled fish dishes, and stabilizes capsaicinoids. In actual data testing, the content of unsaturated alkylamides, a numbing substance in more than ten tons of seasonings, is stabilized at 0.93-1.08 mg / g, and the sensory aroma quality is also more stable. The content of capsaicinoids is stabilized at 0.262-0.288 mg / g, which is more stable than the conventional back-kitchen processing. Therefore, the flavor richness and intensity as well as the overall sensory quality of boiled fish dishes are greatly improved, and the stability problem of grilled fish products is solved. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 The present invention is a flow chart of the manufacturing method. DETAILED DESCRIPTION

[0013] like Figure 1 As shown, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts shall fall within the scope of protection of the present invention.

[0014] Example: Classic spicy grilled fish seasoning, the seasoning is composed of the following components by mass fraction: 10-15 parts soybean oil, 8-12 parts rapeseed oil, 8-12 parts fragrant lard, 2-5 parts chili king (deseeded), 12-18 parts red oil broad bean, 2-7 parts pickled ginger, 1-5 parts garlic, 2-6 parts compound spice water, 7-9 parts water, 0.2-0.5 parts Sichuan peppercorn granules, 0.2-0.5 parts green Sichuan peppercorn granules, 5-10 parts chicken powder, 1-5 parts white sugar, 2-8 parts crystal monosodium glutamate, 0.2-0.6 parts I+G, 3-6 parts pork flavor, 2-5 parts seasoning flavor yeast extract, 1-3 parts green Sichuan peppercorn chicken paste, 0.02-0.07 parts potassium sorbate, 0.8-1.5 parts food flavoring, 0.1-0.3 parts chili red, and 2-5 parts hot pot base; The above-mentioned I+G refers to the initials of two flavoring agents combined. This refers to a 50% combination of 5' inosinate sodium (IMP) and 5' guanylate sodium (GMP), also known as I&G. Its scientific name is disodium guanylate, a unique blend of flavoring agents used as a new generation of food flavor enhancers. At the same time, we use high-quality Dahongpao peppercorns from Gansu and green peppercorns from the Jinsha River to solve the problem of the coordination between the numbing taste and aroma of peppercorns. The mixed aroma of lard and chicken essence gives the product a richer meaty aroma, which together with the previous compound aroma suppresses the fishy smell of fish, making the aroma of fish more coordinated and full.

[0015] The present invention also provides a method for preparing the above-mentioned classic spicy grilled fish seasoning, comprising the following specific steps: Step 1: Raw material pretreatment (completed before frying): 1.1 Pretreatment of Ciba Chili: Raw material reception and inspection: Check the peppers for color, moisture, moldiness, and impurities (screening / removal of impurities: if necessary, screen to remove large impurities); Qualified chili peppers are ground through a colloid mill, with the gap adjusted to 1-2mm of mud to ensure uniform and fine particles, thus obtaining Ciba chili peppers. Ciba chili peppers are named for their glutinous texture, which resembles ciba. They are characterized by a balanced spicy flavor that enhances the flavor of dishes without being overly stimulating. The processed glutinous rice cake chili paste is then temporarily stored in a clean container, waiting for the addition of materials.

[0016] 1.2 Douban preprocessing: Raw material reception and inspection: Check the color of the bean curd, whether it is moldy or has no odor, etc. (Screening / removal of impurities: if necessary, screen to remove stones and impurities); Grind the qualified bean curd through a colloid mill and adjust the gap to 3mm granules. Be careful not to grind too finely and maintain a certain granularity. The processed bean curd pieces are then temporarily stored in a clean container, waiting for feeding.

[0017] 1.3 Pretreatment of garlic cloves and pickled ginger: Raw material reception and inspection: Check the freshness of garlic cloves and pickled ginger, and check if they are rotten or have any odor. Cleaning / processing should be performed: wash the pickled ginger to remove surface impurities, and peel the garlic cloves if necessary. You can use a blender to initially break them into small pieces, then mix the pre-treated garlic cloves and pickled ginger (or process them separately and then mix them), and grind them through a colloid mill, adjusting the gap to a 1-2mm mud.

[0018] Then temporarily store the processed garlic and ginger paste in a clean container, waiting for feeding.

[0019] Step 2: Stir-frying stage: 2.1 Equipment preparation: Start large-scale stir-frying equipment (such as large woks, double-layer pots, etc.), with a capacity of 800-2000kg / kettle. Check the equipment status to ensure the heating and stirring systems are functioning properly. Clean the interior of the equipment and prepare the required oils (such as rapeseed oil, fragrant lard, etc., the type and amount to be used are determined according to the recipe). Among them, the fire opening refers to the fire size from the inside to the outside; the end temperature allows a positive deviation of 3°C; the duration allows a positive deviation of 2 minutes; The use of a 2000L large kettle for frying allows for more precise control, a more stable flavor, and retention of more than 99.9% of the active ingredients. 2.2 Feeding and frying: Add the ingredients in the order of feeding and stir-fry. The feeding sequence in the stir-frying stage includes the following specific steps: Step 1: Add the prescribed amount of oil into the frying equipment, start heating (steam jacket heating), and heat the soybean oil to 130°C; Step 2: Add ciba peppers and heat to 110℃; Among them, after adding the pepper, the oil temperature will drop, and the heat needs to be adjusted according to the situation to avoid the pot from sticking; at the same time, after adding the ciba pepper, continue to stir-fry until the pepper is fragrant and the color is uniform; Furthermore, the Ciba chili peppers, which are fried at a strictly controlled temperature of 110±2℃, can solve the problem of the chili peppers having a specific aroma and spicy taste. Step 3: Add the soybeans and heat to 110℃; Stir-fry slowly and stir until the chili peppers are fully integrated with the oil and bean curd, and stir-fry until the bean curd is crispy and fragrant and the oil turns bright red (this takes about 20-30 minutes, depending on the water content of the bean curd and the heat). Step 4: Stir for 15-20 minutes and mix thoroughly; Step 5: Add the pre-processed minced garlic and ginger, heat to 105°C, keep warm for 15 minutes, and stir-fry until the aroma is fully released; Step 6: Add green and red peppercorns and water, raise the temperature to 100°C, and continue to stir-fry until all the spices are fully integrated into the oil and base. Step 7: Add salt, sugar, MSG, yeast extract and other ingredients and continue stir-frying to ensure that the flavor is evenly absorbed and the moisture in the base is fully evaporated to reach the desired dryness and wetness. Observe the color, aroma and state of the base until the target finished product is achieved (e.g., glossy, rich in aroma, neither wet nor dry, and without raw smell). Step 8. After frying, turn off the heat, keep stirring or slowly turn the wok to allow the base to dissipate heat evenly and remove from the wok; In the above steps, the temperature is strictly controlled, with Ciba chili peppers added at 130°C, Pixian doubanjiang added at 110°C, pickled ginger and garlic diced stir-fried at 105°C, green and red Sichuan peppercorns added at 100°C, and blending continued at below 100°C. This allows each ingredient to fully utilize its strengths, creating an overall harmonious flavor.

[0020] Also, when the base material temperature drops to 60-80°C, start the out-of-the-pot procedure and use a conveyor belt, shovel or special tools to transfer the fried base material to a cooling conveyor belt or cooling pool / cooling tray.

[0021] Cool quickly to prevent microbial growth and spoilage, and cool to room temperature or slightly above room temperature (about 30-40°C).

[0022] Step 3. Subsequent Process (After Stir-frying): Trained evaluators conduct on-site sensory evaluation of color, aroma, taste, and shape by comparing with standard products, including color, aroma, taste, state and other standards. At the same time, physical and chemical index tests (such as moisture content and acid value) are also carried out to ensure compliance with standards; The qualified finished products are quantitatively packaged (such as vacuum packaging, canning, etc.), then palletized, labeled, and put into storage to obtain the final product, classic spicy grilled fish seasoning.

[0023] Among them, corresponding sterilization treatment (such as pasteurization, high temperature and high pressure sterilization, etc.) should be carried out according to product requirements and packaging forms.

[0024] In addition, during the production process of the classic spicy grilled fish seasoning, the following key steps should be controlled: Raw material quality: Ensure all raw materials meet the standards.

[0025] Pre-treatment particle size: The gap of the colloid mill is set accurately to ensure that the particle size of glutinous rice cake peppers, broad beans, garlic and ginger meets the requirements.

[0026] Frying oil temperature: Control the oil temperature at different stages to avoid too high a temperature that causes burning and too low a temperature that causes the food to lack fragrance.

[0027] Stir-frying time and firepower: adjust according to actual conditions to ensure that the base material is stir-fried fully and evenly.

[0028] Moisture control: In the later stage of frying, the degree of water evaporation must be controlled to achieve the dryness and wetness requirements of the product.

[0029] Cooling speed: Rapid cooling to prevent quality deterioration.

[0030] Hygiene control: The entire process is kept clean and hygienic to prevent cross contamination.

[0031] And the following notes: The operation of large-scale stir-frying equipment must strictly comply with safety regulations; Operators must be trained and familiar with the process flow and equipment operation.

[0032] After actual testing, the content of unsaturated alkylamide, a numbing substance in the finished classic spicy grilled fish seasoning, was stabilized at 0.93-1.08 mg / g.

[0033] In summary, the seasoning ingredients used in the present invention include green Sichuan peppercorns that provide a refreshing aroma and a numbing taste, red Sichuan peppercorns that provide a numbing taste and a deeper aroma, chili peppers that provide a spicy taste and the aroma of fried dried chili peppers formed at a specific temperature, pickled ginger and garlic, and Pixian fermented broad beans that provide a spicy taste and a pickled ginger aroma, and a fried garlic and broad bean aroma, respectively. The flavor is endless and has rich layers of flavor. At the same time, through large-scale stir-frying and quantitative filling, compared with traditional on-site chef stir-frying, the processing time and operation steps of grilled fish dishes are effectively reduced, achieving convenient and standardized processing of grilled fish dishes, and stabilizing capsaicinoids. Actual data testing showed that the content of unsaturated alkylamides, a numbing substance in more than ten tons of seasonings, was stable at 0.93-1.08 mg / g (4 batches of monitoring data). Compared with conventional back-of-house processing (the data fluctuated between 0.47-1.53 mg / g in back-of-house kitchens in different regions due to the different quality of peppercorns used and the chefs' different operating techniques), it is more stable. At the same time, it also makes the sensory aroma quality more stable. The content of capsaicinoids is stable at 0.262-0.288 mg / g (6 batches of monitoring data), which is more stable than the conventional back-kitchen processing (the data difference fluctuates between 0.186-2.63 mg / g due to the different quality of peppers used in the back kitchens of stores in different regions and the differences in the operating techniques of chefs). Therefore, the flavor richness and intensity of boiled fish dishes and the overall sensory quality have been greatly improved.

[0034] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. Classic spicy grilled fish seasoning, characterized by: The seasoning consists of the following components by mass fraction: 10-15 parts of soybean oil, 8-12 parts of rapeseed oil, 8-12 parts of fragrant lard, 2-5 parts of chili king (deseeded), 12-18 parts of red oil broad bean, 2-7 parts of pickled ginger, 1-5 parts of garlic, 2-6 parts of compound spice water, 7-9 parts of water, 0.2-0.5 parts of Sichuan pepper granules, 0.2-0.5 parts of green Sichuan pepper granules, 5-10 parts of chicken powder, 1-5 parts of white granulated sugar, 2-8 parts of crystalline monosodium glutamate, 0.2-0.6 parts of I+G, 3-6 parts of pork flavor, 2-5 parts of seasoning flavor yeast extract, 1-3 parts of green Sichuan pepper chicken paste, 0.02-0.07 parts of potassium sorbate, 0.8-1.5 parts of edible flavoring, 0.1-0.3 parts of paprika, and 2-5 parts of hot pot base.

2. The method for making the classic spicy grilled fish seasoning according to claim 1, characterized in that: The specific steps include: Step 1: Raw material pretreatment stage (completed before frying): crush the chili raw material through a colloid mill, adjust the gap to 1-2mm mud, crush the broad beans through a colloid mill, adjust the gap to 3mm granules, crush the garlic cloves and pickled ginger through a blender and a colloid mill, adjust the gap to 1-2mm mud; Step 2, frying stage: Start large-scale frying equipment (such as large frying pans, double-layer pots, etc.), with a capacity of 800-2000kg / kettle, and fry the materials in the order of feeding; Step 3. Subsequent process (after frying): Well-trained evaluators conduct on-site sensory evaluation of color, aroma, taste and shape by comparing with standard products. If the sensory evaluation is qualified, the product will be packaged, stacked and put into storage to obtain the final product, classic spicy grilled fish seasoning.

3. The method for making the classic spicy grilled fish seasoning according to claim 2, characterized in that: The feeding sequence of the frying stage in the step 2 includes the following specific steps: Step 1: Add the prescribed amount of oil into the frying equipment and heat the soybean oil to 130°C; Step 2: Add ciba peppers and heat to 110℃; Step 3: Add the soybeans and heat to 110℃; Step 4: Stir for 15-20 minutes and mix thoroughly; Step 5: Add the pre-processed garlic and ginger paste, heat to 105℃ and keep warm for 15 minutes; Step 6: Add green and red pepper granules and water and heat to 100°C; Step 7: Add edible salt, white sugar, MSG, yeast extract and other auxiliary materials for mixing; Step 8. After frying, turn off the heat, keep stirring or slowly turn the wok to allow the base to dissipate heat evenly and remove from the wok.

4. The method for preparing the classic spicy grilled fish seasoning according to claim 2, characterized in that: The unsaturated alkylamide content of the numbing substance in the finished classic spicy grilled fish seasoning obtained in step three is stabilized at 0.93-1.08 mg / g.

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