Low-fishy-smell freshwater fish by-product minced meat rice mixing sauce prepared through coordination effect of clove spice and hot processing

Abstract

The invention discloses a low-fishy-smell freshwater fish byproduct minced meat rice mixing sauce prepared through coordination of clove spice and hot processing, and belongs to the technical field of food processing. The freshwater fish byproduct minced meat and the natural spice clove are introduced on the basis of the traditional Chinese rice mixing sauce. By adjusting ingredients and a hot processing technology, a rice mixing sauce product with excellent taste and longer shelf life is prepared. In the rice mixing sauce taking the minced freshwater fish as a main raw material and the clove as an auxiliary material, the contents of two key fishy substances, namely (E)-2-octenal and pyridine, are remarkably reduced, so that the process can effectively inhibit the fishy smell source and reduce the negative influence of the fishy smell on the overall flavor of the product. Meanwhile, the processing method can delay the generation rate of volatile basic nitrogen, so that the storage period of the product is prolonged. The fresh and sweet flavor of aquatic products is added to the traditional rice mixing sauce, the fishy smell of the minced freshwater fish is reduced, the storage time is prolonged, and the resource waste is reduced.

Description

Technical Field

[0001] This invention provides a method for preparing a low-fishy-smelling freshwater fish by-product minced meat rice sauce through the synergistic effect of clove flavoring and thermal processing, belonging to the field of food processing technology. Background Technology

[0002] Traditional Chinese bibimbap sauces have distinct regional characteristics, but their ingredient selection is relatively fixed, often using mushrooms or meat as the main ingredients, resulting in a monotonous aroma and a lack of complexity in flavor. Current innovations in bibimbap sauces mainly focus on optimizing their flavor, such as adding special seasonings, pepper, or black tea during the seasoning process (Wang Jili et al., 2025; Li Yu, 2025; Wang Wei, 2023). While these products retain the advantages of traditional bibimbap sauces as flavor enhancers, they do not change the main ingredients and are unlikely to offer consumers a sense of novelty.

[0003] Cloves are a natural spice with a long history, wide range of uses, and a unique aroma. Their main aromatic component is eugenol, which imparts a warm, sweet, and spicy flavor to food, with a slightly numbing sensation on the tongue. Cloves have excellent aroma stability; they do not easily volatilize or dissipate even under prolonged or high-temperature cooking conditions, allowing them to quickly and evenly infuse into ingredients.

[0004] my country has an extremely high production volume of freshwater fish, but due to limitations in processing technology and systems, a large amount of byproducts such as fish skin, bones, and scraps of meat are generated during processing. These byproducts typically have a prominent fishy or earthy odor and are easily broken and perishable. The unpleasant flavors mainly originate from volatile components in fish, such as trimethylamine oxide, aldehydes, and geosmin. These substances are gradually released after the fish dies through enzymatic hydrolysis and microbial action, significantly affecting the acceptability of these byproducts and limiting their application in food processing.

[0005] Therefore, developing novel freshwater fish by-product seasonings with unique flavors and nutritional value has become one of the important research directions in the current aquatic product field. Summary of the Invention

[0006] The purpose of this invention is to provide a novel rice seasoning sauce based on minced freshwater fish by-products. The key lies in introducing cloves, a natural spice, as the core ingredient for controlling fishy odor and stabilizing quality. Through the synergistic effect of specific heat processing conditions and the formulation system, not only are the flavor characteristics of the product significantly improved, but storage performance is also effectively enhanced. During processing, the active ingredients in cloves are released directionally under heat treatment conditions and interact with the fish matrix, inhibiting the formation of undesirable volatile substances and constructing a richer flavor profile. This promotes the transformation of freshwater fish by-products into high-value-added products, resulting in a rice seasoning sauce product with both excellent taste and a longer shelf life.

[0007] Cloves not only contribute their unique spicy and slightly sweet flavor to this product system, but also play a key regulatory role in the overall flavor profile. Their aroma components effectively mask and transform the fishy and oily odors introduced by the raw materials, giving the sauce a fresher and more harmonious aroma, meeting the modern consumer's demand for natural and refreshing flavors. Furthermore, the active molecules in cloves, such as eugenol, maintain high bioactivity in the complex medium of sauces, specifically inhibiting the growth of certain microorganisms and slowing down lipid oxidation. This achieves overall product stability without relying on chemical preservatives, offering the dual advantages of food safety and flavor innovation.

[0008] (E)-2-Octenal is an unsaturated aldehyde with a strong fatty, grassy, ​​and unpleasant oily odor. It primarily originates from the oxidative degradation of polyunsaturated fatty acids (mainly ω-3 and ω-6 fatty acids such as linoleic acid). Since these fatty acids are relatively abundant in fish scraps, the oxidation or enzymatic oxidation of fats during storage generates large amounts of these aldehydes, thus giving the fish scraps their unpleasant odor.

[0009] Pyridine is a heterocyclic compound with a strong, unpleasant fishy and nitrogenous odor (similar to amines). Its precursor is trimethylamine N-oxide (TMAO). During fish spoilage, bacteria produce an enzyme (TMAO reductase) that reduces the odorless TMAO to trimethylamine (TMA), which has a strong fishy odor.

[0010] This invention uses (E)-2-octenal and pyridine as key indicator substances for evaluating the control of fishy odor in fish sauce, focusing on the process and formulation system for inhibiting their content. Through precise formulation of natural flavorings and synergistic control of thermal processing parameters, the final residual levels of these two characteristic fishy odor substances are systematically reduced, and on this basis, the overall flavor quality and storage stability of the product are further improved.

[0011] This invention provides a low-fishy-smelling freshwater fish by-product minced meat rice sauce. The ingredients of the rice sauce, by weight fraction, include: 50 parts freshwater fish by-product minced meat, 10-11 parts fresh shiitake mushrooms, 20-22 parts minced pork, 1-1.5 parts cloves, mixed sauce (including 9-10 parts soybean paste, 4-5.5 parts sweet bean sauce, 1.5-2 parts Pixian chili bean paste, 1-1.5 parts white sugar), 0.5 parts ginger, and 0.5 parts garlic.

[0012] This invention provides a method for preparing the above-mentioned freshwater fish by-product minced meat rice sauce, comprising the following steps: (1) After preliminary treatment of the above-mentioned components, they are grouped for later use; (2) Wash the freshwater fish mince with running water until there is no blood, no impurities, and no dirt. Then heat process it. After heat processing, take out the fish meat, drain the water, and let it cool. Put the cooled freshwater fish mince into a meat grinder and grind it quickly for 5-10 seconds to break up the larger pieces of mince and make them into uniform small pieces. (3) Remove the stems from fresh shiitake mushrooms, wash them, and ensure that there is no dirt or foreign matter on the surface. Cut the caps into small square cubes with sides of about 0.5 cm for later use. (4) Finely chop ginger and garlic into even pieces, mix them evenly in a 1:1 ratio and set aside. (5) Pour soybean oil into the pot and heat it to 180°C. After the oil is hot, add minced ginger and garlic and stir-fry. Add minced pork, diced shiitake mushrooms and mixed sauce in sequence. Continue to stir-fry until the mixed sauce is fully combined with the other ingredients. Before serving, make sure the sauce is thick and uniform in color and that the sauce completely covers all the ingredients. (6) Put the freshwater fish scraps into the pot and stir-fry them together with the sauce for a second time until the sauce and scraps are evenly mixed. (7) Add the crushed cloves to the bibimbap sauce, stir-fry quickly for 10-15 seconds, then remove and let stand until cooled to room temperature; (8) The prepared freshwater fish by-product minced meat rice sauce is injected into an aluminum foil bag, vacuum sealed and packaged, and the packaged rice sauce is sterilized at high temperature. The sterilization conditions are: sterilization temperature 121℃, sterilization time 20 min.

[0013] In one embodiment of the present invention, the heat treatment in step (2) is steam treatment, which is carried out for 10 minutes at 1800w.

[0014] In one embodiment of the present invention, the heat treatment in step (2) is boiling water treatment, which is carried out at 1800w for 10-15 min.

[0015] This invention provides a method for reducing the content of (E)-2-octenal and pyridine in freshwater fish by-product minced meat rice sauce, comprising the following steps: (1) After preliminary treatment of the above-mentioned components, they are grouped for later use; (2) Wash the freshwater fish mince with running water until there is no blood, no impurities, and no dirt. Then heat process it. After heat processing, take out the fish meat, drain the water, and let it cool. Put the cooled freshwater fish mince into a meat grinder and grind it quickly for 5-10 seconds to break up the larger pieces of mince and make them into uniform small pieces. (3) Remove the stems from fresh shiitake mushrooms, wash them, and ensure that there is no dirt or foreign matter on the surface. Cut the caps into small square cubes with sides of about 0.5 cm for later use. (4) Finely chop ginger and garlic into even pieces, mix them evenly in a 1:1 ratio and set aside. (5) Pour soybean oil into the pot and heat it to 180°C. After the oil is hot, add minced ginger and garlic and stir-fry. Add minced pork, diced shiitake mushrooms and mixed sauce in sequence. Continue to stir-fry until the mixed sauce is fully combined with the other ingredients. Before serving, make sure the sauce is thick and uniform in color and that the sauce completely covers all the ingredients. (6) Put the freshwater fish scraps into the pot and stir-fry them together with the sauce for a second time until the sauce and scraps are evenly mixed. (7) Add the crushed cloves to the bibimbap sauce, stir-fry quickly for 10-15 seconds, then remove and let stand until cooled to room temperature; (8) The prepared freshwater fish by-product minced meat rice sauce is injected into an aluminum foil bag, vacuum sealed and packaged, and the packaged rice sauce is sterilized at high temperature. The sterilization conditions are: sterilization temperature 121℃, sterilization time 20 min.

[0016] This invention provides a method for reducing the volatile basic nitrogen content of freshwater fish by-product minced meat rice sauce, comprising the following steps: (1) After preliminary treatment of the above-mentioned components, they are grouped for later use; (2) Wash the freshwater fish mince with running water until there is no blood, no impurities, and no dirt. Then heat process it. After heat processing, take out the fish meat, drain the water, and let it cool. Put the cooled freshwater fish mince into a meat grinder and grind it quickly for 5-10 seconds to break up the larger pieces of mince and make them into uniform small pieces. (3) Remove the stems from fresh shiitake mushrooms, wash them, and ensure that there is no dirt or foreign matter on the surface. Cut the caps into small square cubes with sides of about 0.5 cm for later use. (4) Finely chop ginger and garlic into even pieces, mix them evenly in a 1:1 ratio and set aside. (5) Pour soybean oil into the pot and heat it to 180°C. After the oil is hot, add minced ginger and garlic and stir-fry. Add minced pork, diced shiitake mushrooms and mixed sauce in sequence. Continue to stir-fry until the mixed sauce is fully combined with the other ingredients. Before serving, make sure the sauce is thick and uniform in color and that the sauce completely covers all the ingredients. (6) Put the freshwater fish scraps into the pot and stir-fry them together with the sauce for a second time until the sauce and scraps are evenly mixed. (7) Add the crushed cloves to the bibimbap sauce, stir-fry quickly for 10-15 seconds, then remove and let stand until cooled to room temperature; (8) The prepared freshwater fish by-product minced meat rice sauce is injected into an aluminum foil bag, vacuum sealed and packaged, and the packaged rice sauce is sterilized at high temperature. The sterilization conditions are: sterilization temperature 121℃, sterilization time 20 min.

[0017] Compared with existing similar sauces, the beneficial effects of the present invention are as follows: (1) Using freshwater fish by-products as the main raw material provides a new raw material direction for traditional rice sauce, improves nutritional value, and gives the present invention the unique fresh and fragrant flavor of aquatic products.

[0018] (2) Natural spice cloves were added to the bibimbap sauce as a substitute for chemical preservatives, which reduced the fishy smell and greasiness of the bibimbap sauce and extended its shelf life to a certain extent.

[0019] (3) Based on the fingerprint analysis of volatile flavor substances, it can be seen that compared with the freshwater fish mince that has only undergone heat processing, the content of (E)-2-octenal and pyridine in the bibimbap sauce made from freshwater fish mince is significantly reduced. This indicates that the bibimbap sauce preparation process can effectively reduce the content of these two key sources of fishy smell, thereby mitigating their negative impact on the product flavor.

[0020] (4) After introducing natural spice cloves, no pyridine was detected in the product, and myrcene and other herbal fragrances were present. The product not only further reduced the fishy smell, but also had a fresh aroma that could neutralize the greasiness of soy sauce when mixing with rice, which is more in line with the current consumer demand.

[0021] (5) This invention introduces freshwater fish by-product minced meat into the traditional Chinese rice-mixing sauce. By adjusting the ingredient ratio and heat processing technology, a product with a harmonious flavor between the sauce and the freshwater fish minced meat is prepared. This product not only adds a fresh and sweet flavor of aquatic products to the traditional rice-mixing sauce, but also reduces the fishy smell of the freshwater fish minced meat, improves the utilization rate of by-products, and reduces resource waste.

[0022] (6) By preparing bibimbap sauce, a new approach to the high-value utilization of freshwater fish by-products has been provided, expanding the processing direction of aquatic by-products and providing support for improving the processing efficiency of aquatic products. Attached Figure Description

[0023] Figure 1 This is a process flow diagram of the rice-mixing sauce described in this invention.

[0024] Figure 2 These are the fingerprint spectra of volatile substances in the six types of rice-mixing sauces described in this invention.

[0025] Figure 3 The content of volatile basic nitrogen in the six examples of rice-mixing sauces described in this invention. Detailed Implementation

[0026] The present invention will be further described below with reference to the accompanying drawings and specific embodiments, but the embodiments do not limit the present invention in any way. The following embodiments are intended to provide a deeper understanding of the present disclosure and to fully convey the scope of the present disclosure to those skilled in the art. Where there is no contradiction, the embodiments and features of the present invention can be combined with each other.

[0027] The flavor compounds in the bibimbap sauce were determined using gas chromatography-ion mobility spectrometry (GC-IMS). The specific method is as follows: 3 g of bibimbap sauce sample was placed in a 20 mL headspace vial and incubated at 60 ℃ for 10 min before injection. The analysis was performed using an MXT-WAX column (30 mm × 0.53 mm × 1 μm) at 60 ℃. IMS temperature was 45 ℃, and analysis time was 30 min. Automated headspace sampling was used, with a gas extraction volume of 1 mL and a needle temperature of 85 ℃. The carrier gas (N2) flow rate was set as follows: 2 mL / min, 0–2 min; 10 mL / min, 2–10 min; 100 mL / min, 10–20 min; 100 mL / min, 20–30 min. A 9.8 cm drift tube was operated at a constant voltage (5 kV) at 45°C with a nitrogen flow rate of 150 mL / min.

[0028] Compared to heat-processed minced fish, bibimbap sauce boasts a richer and more complex aroma profile, with a wider and more diverse range of dominant aroma sources. The addition of cloves enhances the sauce's aroma while retaining its original fragrance compounds, adding myrcene, 1,8-cineole, and terpinene, providing a unique, refreshing herbal scent and reducing any potential greasiness. Furthermore, the clove-added sauce exhibits a significantly reduced (E)-2-octenal content and an even lower pyridine content, making it virtually undetectable. This indicates that cloves effectively suppress the volatilization of fishy-smelling substances, minimizing consumer discomfort.

[0029] On the other hand, the determination of volatile basic nitrogen content showed that the volatile basic nitrogen content in the bibimbap sauce sample was significantly reduced after the addition of cloves. It can be considered that cloves can replace traditional chemical preservatives to a certain extent, extend the storage time and slow down the oxidation rate of bibimbap sauce while ensuring product safety and taste.

[0030] my country boasts an extremely high yield and diverse range of freshwater fish, ranking among the world's top producers. However, its processing level is relatively low, and a mature processing system has not yet been established. Freshwater fish processing generates a large amount of byproducts, such as scraps, fish skin, and fish bones. Due to insufficient utilization channels and their strong fishy smell, these byproducts are often discarded. In fact, freshwater fish byproducts are rich in nutrients (high-quality protein, unsaturated fatty acids, vitamin D, and minerals such as selenium and iodine) and umami amino acids such as glutamic acid and glycine, making them of great research value.

[0031] (E)-2-Octenal is an unsaturated aldehyde with a strong fatty, grassy, ​​and oily odor, primarily derived from the oxidative degradation of polyunsaturated fatty acids caused by the oxidation or enzymatic oxidation of fats in fish scraps. Pyridine is a heterocyclic compound with a strong fishy and nitrogenous odor, and its precursor is trimethylamine oxide. This invention selects these two substances as markers of freshwater fishy odor, aiming to minimize their content in the preparation of a freshwater fish by-product rice seasoning sauce. Volatile basic nitrogen (VBN) is an important indicator of food freshness, and its content directly reflects changes in the freshness of freshwater fish by-products during processing and storage. When VBN content increases, it means that the proteins in the fish have undergone more intense decomposition under the action of microorganisms and enzymes, producing volatile nitrogenous substances including ammonia, dimethylamine, and trimethylamine. This not only leads to a stronger fishy smell but also seriously affects the product's safety and quality for consumption.

[0032] In the preparation of freshwater fish by-product rice sauce, reasonable heat processing, combined with the synergistic effect of subsequent ingredients such as cloves, further controls the content of volatile basic nitrogen, ensuring the freshness and excellent flavor of the rice sauce product. Experimental data show that the rice sauce prepared by the process of this invention has a significantly lower content of volatile basic nitrogen than freshwater fish scraps that have only undergone simple processing, which fully demonstrates the effectiveness of the process of this invention in improving product quality.

[0033] Bibimbap sauce is a classic ready-to-eat condiment in my country, favored by consumers for many years due to its unique taste and flavor. Traditional bibimbap sauces primarily consist of ingredients such as shiitake mushrooms, soybeans, chili peppers, and peanuts. However, using freshwater fish by-products as the main ingredient not only makes rational use of resources but also imparts new flavors and nutritional value to the sauce.

[0034] In some embodiments of the present invention, the following components are included in parts by weight: 50 parts of minced freshwater fish by-products, 10-11 parts of fresh shiitake mushrooms, 20-22 parts of minced pork, 1-1.5 parts of cloves, mixed sauce (including 9-10 parts of soybean paste, 4-5.5 parts of sweet bean sauce, 1.5-2 parts of Pixian chili bean paste, 1-1.5 parts of white sugar), 0.5 parts of ginger, and 0.5 parts of garlic.

[0035] The freshwater fish by-products used in this invention are grass carp scraps and mirror carp scraps. Grass carp is a fish species unique to my country and is a high-quality source of protein, but its flesh is tender and not suitable for long-term stewing, as it easily falls apart. Mirror carp is a highly domesticated farmed species with advantages such as low-temperature tolerance, rapid growth, high meat content, and delicious taste, making it suitable for aquaculture in most parts of China. However, due to the thin and easily damaged skin and strong muddy taste of freshwater fish, their use in food consumption and food processing is subject to many limitations. On the other hand, the loose and easily damaged nature of their flesh further exacerbates the production of scraps, reducing overall utilization efficiency. The wasted portion, if not reused, can easily cause environmental pollution and attract insects and flies.

[0036] To address these issues, this invention proposes transforming freshwater fish scraps, a byproduct, into a high-value-added rice-mixing sauce. Through heat processing and the incorporation of natural spices, the texture and flavor of the freshwater fish scraps are improved, shelf life is extended, and its nutritional value and market acceptance are enhanced. Furthermore, this invention provides a new approach to the high-value utilization of aquatic product processing byproducts, contributing to the sustainable development of the aquatic product processing industry.

[0037] Shiitake mushrooms are widely popular for their unique texture and flavor. However, because shiitake mushrooms secrete guanylic acid during their growth, which produces a pungent odor similar to ammonia, they emit a noticeable earthy and unpleasant smell during processing. This odor reduces consumers' appetite and limits the sensory quality of related products. However, traditional Chinese rice-mixing sauces use shiitake mushrooms as a key ingredient. Adding shiitake mushrooms not only masks the earthy smell but also provides a unique and layered texture due to their rich dietary fiber. Furthermore, the various minerals and vitamins in shiitake mushrooms add nutritional value to the sauce. The combination of minced freshwater fish and shiitake mushrooms creates a harmonious blend of flavors, resulting in a more diverse and appealing taste for the sauce.

[0038] In different embodiments of this study, the ingredients of the rice-mixing sauce include the following components in parts by weight: 50 parts of minced freshwater fish (grass carp or mirror carp) by-products, 10 parts of fresh shiitake mushrooms, 20 parts of minced pork, mixed sauce (including 10 parts of soybean paste, 5 parts of sweet bean sauce, 2 parts of Pixian chili bean paste, 1 part of white sugar), 0.5 parts of ginger, 0.5 parts of garlic, and 1 part of clove spice.

[0039] Specifically, the grass carp scraps were purchased from the Changxing Market in Dalian. Grass carp is rich in nutrients, containing abundant unsaturated fatty acids, which are beneficial for blood circulation.

[0040] Specifically, the shredded mirror carp meat was purchased from the Changxing Market in Dalian. Mirror carp grow quickly, have a high meat content, and are delicious, making them suitable for farming in most parts of China.

[0041] Specifically, commercially available cloves are selected as the spice. Cloves are the dried flower buds of the clove tree (Clove arvense), a plant in the Myrtaceae family. They are commonly used as a seasoning or in traditional Chinese medicine, possessing properties such as warming the middle jiao (spleen and stomach), dispelling cold, relieving pain, antibacterial and anti-inflammatory effects, and aiding digestion. They can be used in cooking, brewing tea, and for external application. In this invention, cloves primarily function to remove fishy odors, enhance aroma, and extend shelf life. Comparative Example 1 A rice-mixing sauce made primarily from freshwater fish byproducts, such as grass carp scraps that have been boiled for 10 minutes.

[0042] In this embodiment, the ingredients of the rice-mixing sauce include the following components in parts by weight: 50 parts of minced freshwater fish (grass carp) by-products, 10 parts of fresh shiitake mushrooms, 20 parts of minced pork, mixed sauce (including 10 parts of soybean paste, 5 parts of sweet bean sauce, 2 parts of Pixian chili bean paste, 1 part of white sugar), 0.5 parts of ginger, and 0.5 parts of garlic.

[0043] The preparation method of freshwater fish by-product rice seasoning includes the following steps: S1. After preliminary processing, the components are grouped for later use.

[0044] S2. Rinse the freshwater fish scraps under running water until they are free of blood, impurities, and dirt. This step ensures the cleanliness of the freshwater fish scraps and prevents impurities from affecting the taste or flavor.

[0045] S3. Place the freshwater fish scraps in a pot and boil them at 1800w for 10 minutes. S4. After heat processing, remove the fish meat, drain the water, and let it cool. This step prevents residual moisture from steaming or boiling from remaining on the fish meat for an extended period, which would cause the meat to become loose, lose its flavor, and negatively affect its sensory quality.

[0046] S5. Place the cooled freshwater fish scraps into a meat grinder and grind quickly for 5-10 seconds. The purpose of this step is to break down larger pieces of meat into smaller, uniform pieces. This avoids uneven fish meat size, which can lead to a poor texture.

[0047] S6. Remove the stems from the fresh shiitake mushrooms and wash them thoroughly, ensuring the surface is free of dirt or foreign objects. This step ensures the cleanliness of the shiitake mushrooms and prevents impurities from affecting the taste or flavor.

[0048] S7. Cut the mushroom caps into small square cubes with sides of about 0.5 cm. This ensures the mushrooms are of uniform size and easy to eat, enhancing the texture and adding depth to the flavor.

[0049] S8. Finely chop ginger and garlic into even pieces, mix them evenly in a 1:1 ratio and set aside.

[0050] S9. Pour soybean oil into a pot and heat it to 180℃. This temperature will efficiently bring out the aroma of ginger and garlic, providing a richer fragrance for the bibimbap sauce.

[0051] S10. After the oil is hot, add minced ginger and garlic and stir-fry. Specifically, stir-fry until the ginger and garlic change color slightly and emit a distinct pungent aroma. S11. Add the minced pork, diced shiitake mushrooms, and mixed sauce in sequence.

[0052] S12. Continue to stir-fry until the sauce is fully combined with the other ingredients. Before serving, ensure the sauce is of moderate consistency, uniform in color, and completely covers all the ingredients.

[0053] S13. Place the minced freshwater fish in a pot and stir-fry it again with the sauce until the sauce and minced fish are evenly combined. Then remove it and let it cool to room temperature. The main purpose of this step is to thoroughly mix all the ingredients with the sauce to ensure that the bibimbap sauce has a consistent flavor and to avoid it being too salty or bland due to uneven distribution of the sauce.

[0054] S14. Inject the prepared freshwater fish by-product minced meat rice sauce into aluminum foil bags and vacuum seal them. The purpose of this step is to extend the storage time of the rice sauce by using vacuum sealing packaging, avoid lipid oxidation or oil cracking caused by contact with air, and prolong the product's best-before period.

[0055] S15. Sterilize the packaged bibimbap sauce at high temperature. The sterilization conditions are: sterilization temperature 121℃, sterilization time 20min.

[0056] The purpose of this step is to use high temperature to kill harmful microorganisms in the bibimbap sauce, and to prevent the sample from spoiling and decomposing in a short time, which would have an adverse effect on the quality of the bibimbap sauce.

[0057] Example 1 This is a rice topping sauce made primarily from grass carp minced meat that has been boiled for 10 minutes, with added natural spices such as cloves.

[0058] In this embodiment, the ingredients of the rice-mixing sauce include the following components in parts by weight: 50 parts of minced freshwater fish (grass carp) by-products, 10 parts of fresh shiitake mushrooms, 20 parts of minced pork, mixed sauce (including 10 parts of soybean paste, 5 parts of sweet bean sauce, 2 parts of Pixian chili bean paste, 1 part of white sugar), 0.5 parts of ginger, 0.5 parts of garlic, and 1 part of clove spice.

[0059] The preparation method of freshwater fish by-product rice seasoning includes the following steps: S1. After preliminary processing, the components are grouped for later use.

[0060] S2. Rinse the minced freshwater fish meat under running water until it is free of blood, impurities, and dirt. S3. Place the freshwater fish scraps in a pot and boil them at 1800w for 10 minutes. S4. After the heat processing is complete, remove the fish meat, drain the water, and let it cool.

[0061] S5. Place the cooled freshwater fish mince into the meat grinder and grind it quickly for 5-10 seconds.

[0062] S6. Remove the stems from the fresh shiitake mushrooms, wash them, and ensure that there is no dirt or foreign matter on the surface.

[0063] S7. Cut the mushroom caps into small square cubes with sides of about 0.5 cm and set aside.

[0064] S8. Finely chop ginger and garlic into even pieces, mix them evenly in a 1:1 ratio and set aside.

[0065] S9. Place the cloves in a blender and grind them into a uniform fine powder.

[0066] S10. Pour soybean oil into a pot and heat it to 180℃. Once the oil is hot, add minced ginger and garlic and sauté. Specifically, sauté until the ginger and garlic are slightly discolored and emit a distinct pungent aroma. S11. Add the minced pork, diced shiitake mushrooms, and mixed sauce in sequence.

[0067] S12. Continue to stir-fry until the sauce is fully combined with the other ingredients. Before serving, ensure the sauce is of moderate consistency, uniform in color, and completely covers all the ingredients.

[0068] S13. Put the minced freshwater fish into a pot, add the sauce and chopped cloves, and stir-fry again until the sauce and minced fish are evenly mixed. Then remove and let stand to cool to room temperature.

[0069] S14. Inject the prepared freshwater fish by-product minced meat rice sauce into aluminum foil bags and vacuum seal them. S15. Sterilize the packaged bibimbap sauce at high temperature. The sterilization conditions are: sterilization temperature 121℃, sterilization time 20min.

[0070] Comparative Example 2 A rice-mixing sauce made primarily from freshwater fish byproducts, such as grass carp scraps that have been boiled for 15 minutes.

[0071] The ingredients in the rice-mixing sauce in this example are the same as those in Comparative Example 1.

[0072] The preparation method of freshwater fish by-product rice seasoning includes the following steps: S1. After preliminary processing, the components are grouped for later use.

[0073] S2. Wash the freshwater fish scraps under running water until they are free of blood, impurities, and dirt.

[0074] S3. Place the freshwater fish scraps in a pot and boil them at 1800w for 15 minutes. S4. After the heat processing is complete, remove the fish meat, drain the water, and let it cool.

[0075] S5. Place the cooled freshwater fish mince into the meat grinder and grind it quickly for 5-10 seconds.

[0076] S6. Remove the stems from the fresh shiitake mushrooms and wash them thoroughly, ensuring the surface is free of dirt or foreign objects. This step ensures the cleanliness of the shiitake mushrooms and prevents impurities from affecting the taste or flavor.

[0077] S7. Cut the mushroom caps into small square cubes with sides of about 0.5 cm and set aside.

[0078] S8. Finely chop ginger and garlic into even pieces, mix them evenly in a 1:1 ratio and set aside.

[0079] S9. Pour soybean oil into the pot and set the heating temperature to 180℃.

[0080] S10. After the oil is hot, add minced ginger and garlic and stir-fry. Specifically, stir-fry until the ginger and garlic change color slightly and emit a distinct pungent aroma. S11. Add the minced pork, diced shiitake mushrooms, and mixed sauce in sequence.

[0081] S12. Continue to stir-fry until the sauce is fully combined with the other ingredients. Before serving, ensure the sauce is of moderate consistency, uniform in color, and completely covers all the ingredients.

[0082] S13. Put the minced freshwater fish into the pot and stir-fry it with the sauce for a second time. Stir-fry until the sauce and minced fish are evenly mixed. Then remove it and let it stand to cool to room temperature.

[0083] S14. Inject the prepared freshwater fish by-product minced meat rice sauce into an aluminum foil bag and vacuum seal it.

[0084] S15. Sterilize the packaged bibimbap sauce at high temperature. The sterilization conditions are: sterilization temperature 121℃, sterilization time 20min.

[0085] Example 2 This is a rice topping sauce made primarily from grass carp minced meat that has been boiled for 15 minutes, with added natural cloves.

[0086] The ingredients in the rice-mixing sauce in this example are the same as in Example 1.

[0087] The preparation method of freshwater fish by-product rice seasoning includes the following steps: S1. After preliminary processing, the components are grouped for later use.

[0088] S2. Rinse the minced freshwater fish meat under running water until it is free of blood, impurities, and dirt. S3. Place the freshwater fish scraps in a pot and boil them at 1800w for 15 minutes. S4. After the heat processing is complete, remove the fish meat, drain the water, and let it cool.

[0089] S5. Place the cooled freshwater fish mince into the meat grinder and grind it quickly for 5-10 seconds.

[0090] S6. Remove the stems from the fresh shiitake mushrooms, wash them, and ensure that there is no dirt or foreign matter on the surface.

[0091] S7. Cut the mushroom caps into small square cubes with sides of about 0.5 cm and set aside.

[0092] S8. Finely chop ginger and garlic into even pieces, mix them evenly in a 1:1 ratio and set aside.

[0093] S9. Place the cloves in a blender and grind them into a uniform fine powder.

[0094] S10. Pour soybean oil into a pot and heat it to 180℃. Once the oil is hot, add minced ginger and garlic and sauté. Specifically, sauté until the ginger and garlic are slightly discolored and emit a distinct pungent aroma. S11. Add the minced pork, diced shiitake mushrooms, and mixed sauce in sequence.

[0095] S12. Continue to stir-fry until the sauce is fully combined with the other ingredients. Before serving, ensure the sauce is of moderate consistency, uniform in color, and completely covers all the ingredients.

[0096] S13. Put the minced freshwater fish into a pot, add the sauce and chopped cloves, and stir-fry again until the sauce and minced fish are evenly mixed. Then remove and let stand to cool to room temperature.

[0097] S14. Inject the prepared freshwater fish by-product minced meat rice sauce into an aluminum foil bag and vacuum seal it.

[0098] S15. Sterilize the packaged bibimbap sauce at high temperature. The sterilization conditions are: sterilization temperature 121℃, sterilization time 20min.

[0099] Comparative Example 3 A rice-mixing sauce made primarily from freshwater fish byproducts, using minced mirror carp processed by steaming for 10 minutes.

[0100] In this embodiment, the ingredients of the rice-mixing sauce include the following components in parts by weight: 50 parts of minced freshwater fish (mirror carp) by-products, 10 parts of fresh shiitake mushrooms, 20 parts of minced pork, mixed sauce (including 10 parts of soybean paste, 5 parts of sweet bean sauce, 2 parts of Pixian chili bean paste, 1 part of white sugar), 0.5 parts of ginger, and 0.5 parts of garlic.

[0101] The preparation method of freshwater fish by-product rice seasoning includes the following steps: S1. After preliminary processing, the components are grouped for later use.

[0102] S2. Wash the freshwater fish scraps under running water until they are free of blood, impurities, and dirt.

[0103] S3. Place the freshwater fish scraps in a pot and steam them for 10 minutes at 1800W. S4. After the heat processing is complete, remove the fish meat, drain the water, and let it cool.

[0104] S5. Place the cooled freshwater fish mince into the meat grinder and grind it quickly for 5-10 seconds.

[0105] S6. Remove the stems from the fresh shiitake mushrooms and wash them thoroughly, ensuring the surface is free of dirt or foreign objects. This step ensures the cleanliness of the shiitake mushrooms and prevents impurities from affecting the taste or flavor.

[0106] S7. Cut the mushroom caps into small square cubes with sides of about 0.5 cm and set aside.

[0107] S8. Finely chop ginger and garlic into even pieces, mix them evenly in a 1:1 ratio and set aside.

[0108] S9. Pour soybean oil into the pot and set the heating temperature to 180℃.

[0109] S10. After the oil is hot, add minced ginger and garlic and stir-fry. Specifically, stir-fry until the ginger and garlic change color slightly and emit a distinct pungent aroma. S11. Add the minced pork, diced shiitake mushrooms, and mixed sauce in sequence.

[0110] S12. Continue to stir-fry until the sauce is fully combined with the other ingredients. Before serving, ensure the sauce is of moderate consistency, uniform in color, and completely covers all the ingredients.

[0111] S13. Put the minced freshwater fish into the pot and stir-fry it with the sauce for a second time. Stir-fry until the sauce and minced fish are evenly mixed. Then remove it and let it stand to cool to room temperature.

[0112] S14. Inject the prepared freshwater fish by-product minced meat rice sauce into an aluminum foil bag and vacuum seal it.

[0113] S15. Sterilize the packaged bibimbap sauce at high temperature. The sterilization conditions are: sterilization temperature 121℃, sterilization time 20min.

[0114] Example 3 This is a rice topping sauce made primarily from minced mirror carp that has been steamed for 10 minutes, with added cloves, a natural spice.

[0115] In this embodiment, the ingredients of the rice-mixing sauce include the following components in parts by weight: 50 parts of minced freshwater fish (mirror carp) by-products, 10 parts of fresh shiitake mushrooms, 20 parts of minced pork, mixed sauce (including 10 parts of soybean paste, 5 parts of sweet bean sauce, 2 parts of Pixian chili bean paste, 1 part of white sugar), 0.5 parts of ginger, 0.5 parts of garlic, and 1 part of clove spice.

[0116] S1. After preliminary processing, the components are grouped for later use.

[0117] S2. Rinse the minced freshwater fish meat under running water until it is free of blood, impurities, and dirt. S3. Place the freshwater fish scraps in a pot and steam them for 10 minutes at 1800W. S4. After the heat processing is complete, remove the fish meat, drain the water, and let it cool.

[0118] S5. Place the cooled freshwater fish mince into the meat grinder and grind it quickly for 5-10 seconds.

[0119] S6. Remove the stems from the fresh shiitake mushrooms, wash them, and ensure that there is no dirt or foreign matter on the surface.

[0120] S7. Cut the mushroom caps into small square cubes with sides of about 0.5 cm and set aside.

[0121] S8. Finely chop ginger and garlic into even pieces, mix them evenly in a 1:1 ratio and set aside.

[0122] S9. Place the cloves in a blender and grind them into a uniform fine powder.

[0123] S10. Pour soybean oil into a pot and heat it to 180℃. Once the oil is hot, add minced ginger and garlic and sauté. Specifically, sauté until the ginger and garlic are slightly discolored and emit a distinct pungent aroma. S11. Add the minced pork, diced shiitake mushrooms, and mixed sauce in sequence.

[0124] S12. Continue to stir-fry until the sauce is fully combined with the other ingredients. Before serving, ensure the sauce is of moderate consistency, uniform in color, and completely covers all the ingredients.

[0125] S13. Put the minced freshwater fish into a pot, add the sauce and chopped cloves, and stir-fry again until the sauce and minced fish are evenly mixed. Then remove and let stand to cool to room temperature.

[0126] S14. Inject the prepared freshwater fish by-product minced meat rice sauce into aluminum foil bags and vacuum seal them. The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A freshwater fish by-product minced meat rice sauce, characterized in that, The ingredients of the bibimbap sauce, by weight, include: 50 parts minced freshwater fish by-products, 10-11 parts fresh shiitake mushrooms, 20-22 parts minced pork, 9-10 parts soybean paste, 4-5.5 parts sweet bean sauce, 1.5-2 parts broad bean paste, 1-1.5 parts white sugar, 0.5 parts ginger, 0.5 parts garlic, and 1-1.5 parts cloves.

2. The freshwater fish by-product minced meat rice sauce according to claim 1, characterized in that, The freshwater fish mentioned are grass carp or mirror carp.

3. The method for preparing the freshwater fish by-product minced meat rice sauce according to claim 1, characterized in that, Includes the following steps: (1) Wash the minced meat of freshwater fish by-products and heat process it. After heat processing, drain the water and crush it into small, uniform pieces. (2) Remove the stems from the fresh shiitake mushrooms, wash and dice them; mince the ginger and garlic evenly and mix them together. (3) Pour soybean oil into the pot. After the oil is hot, add minced ginger and garlic and stir-fry. Add minced pork, diced shiitake mushrooms and mixed sauces: soybean paste, sweet bean sauce, Pixian chili bean paste and white sugar. Continue to stir-fry until the mixed sauces are fully combined with the other ingredients. (4) Put the minced freshwater fish by-product into a pot, add chopped cloves, stir-fry with the sauce for a second time, cool, pack into bags and sterilize to obtain the freshwater fish by-product minced meat rice sauce.

4. The preparation method according to claim 3, characterized in that, In step (1), the heat treatment is steam treatment, which is carried out for 10 minutes at 1800w.

5. The preparation method according to claim 3, characterized in that, In step (1), the heat treatment is water boiling, which is carried out at 1800w for 10-15 minutes.

6. A method for reducing the content of (E)-2-octenal and pyridine in freshwater fish by-product minced meat rice sauce, characterized in that, Includes the following steps: (1) Wash the minced meat of freshwater fish by-products and heat process it. After heat processing, drain the water and crush it into small, uniform pieces. (2) Remove the stems from the fresh shiitake mushrooms, wash and dice them; mince the ginger and garlic evenly and mix them together. (3) Pour soybean oil into the pot. After the oil is hot, add minced ginger and garlic and stir-fry. Add minced pork, diced shiitake mushrooms and mixed sauces: soybean paste, sweet bean sauce, Pixian chili bean paste and white sugar. Continue to stir-fry until the mixed sauces are fully combined with the other ingredients. (4) Put the minced freshwater fish by-products into a pot and stir-fry it with the sauce for a second time. After cooling, pack it into a bag and sterilize it to obtain the freshwater fish by-products minced meat rice sauce.

7. A method for reducing the volatile basic nitrogen content of freshwater fish by-product minced meat rice sauce, characterized in that, Includes the following steps: (1) Wash the minced meat of freshwater fish by-products and heat process it. After heat processing, drain the water and crush it into small, uniform pieces. (2) Remove the stems from the fresh shiitake mushrooms, wash and dice them; mince the ginger and garlic evenly and mix them together. (3) Pour soybean oil into the pot. After the oil is hot, add minced ginger and garlic and stir-fry. Add minced pork, diced shiitake mushrooms and mixed sauces: soybean paste, sweet bean sauce, Pixian chili bean paste and white sugar. Continue to stir-fry until the mixed sauces are fully combined with the other ingredients. (4) Put the minced freshwater fish by-products into a pot, add chopped cloves, stir-fry with the sauce for a second time, cool, pack into bags and sterilize to obtain the freshwater fish by-products rice sauce.

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