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Method for preparing ageratum and purple common perilla fish-jam

The technology of perilla and fenugreek is applied in the field of preparation of composite fish paste of fenugreek and basil, which can solve the problems of difficulty in retaining fish umami, difficulty in removing fishy smell, low solid content, etc., and achieves convenience in eating and flexibility. The effect of large, low cost of finished products

Inactive Publication Date: 2007-11-14
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sauce appeared very early in our country. The fish sauce that first appeared was obtained from fermentation and was called fish sauce. Although it contained various amino acids needed by the human body, the production cycle was long, and the enzymatic method took the shortest 4 months. It is in a liquid state with less solid content, and loses the original protein and fiber of the fish. The taste is mostly salty. It is difficult to remove the fishy smell during the fermentation process, and it is difficult to retain the umami taste of the fish itself.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Choose fresh crucian carp, remove scales, clean scales, gills, and internal organs, cut 5cm long fish pieces, add 110g water, 120g rice wine, 130g 1cm long green onion, 100g garlic paste, 7g minced ginger, and add Season with 4g pepper powder to remove the fishy smell, and simmer for 20 minutes; cook the marinated crucian carp at a pressure of 0.14Pa and a temperature of 125°C for 30 minutes to soften the bone spurs; Pot), at least a certain amount of soup remains, and when there is a certain fluidity, use a high-speed beater to beat. The beating should not be too fine to retain part of the fish, so that the product has a chewy feeling, and 900 grams of fish sauce is obtained;

[0028] (2) Weigh 50g each of Huoxiang and Perilla respectively, ultrafinely pulverize to 40 mesh, mix and add to a distillation bottle, extract with 800ml of food-grade 90% ethanol at 85°C for 2.5h, and then filter with a 430-mesh filter cloth , the filtered residue was continued to be reflu...

Embodiment 2

[0033] (1), choose fresh carp, remove scales, clean scales, gills, internal organs, cut 5cm long fish pieces, add 110g water, 100g rice wine, 120g 1cm long green onion, 100g garlic paste, 7g minced ginger, and then add Season with 5g pepper powder to remove fishy smell, and simmer for 20 minutes; cook the marinated crucian carp under pressure of 0.2Pa and temperature of 125°C for 40 minutes to soften the spurs; then heat-concentrate at 125°C for 30 minutes, Measure the remaining soup and use a high-speed beater when it has a certain fluidity. Do not beat too finely and keep part of the fish meat so that the product has a chewy feeling, and 870 grams of fish sauce are obtained;

[0034] (2), take by weighing Huoxiang 40g, perilla 60g respectively, ultrafine pulverize to 40 mesh, add to the retort after mixing, reflux extraction with 800ml food grade 90% ethanol 85 ℃ for 2.5h, filter with 430 mesh filter cloth, Continue to extract the filtered residue with 500ml of food-grade 90...

Embodiment 3

[0039] (1) Production of concentrated fish paste: select fresh grass carp, remove scales, clean scales, gills, internal organs, cut 5cm long fish pieces, add 110g water, 80g rice wine, 120g 1cm long onion segments, 110g garlic paste, Add 5g of minced ginger, add 4g of pepper powder for seasoning to remove fishy smell, and simmer for 20 minutes; cook the marinated crucian carp under high pressure for 25 minutes at a pressure of 0.14Pa and a temperature of 125°C to soften the bone spurs, and then cook at 125°C Concentrate under heat for 30 minutes, and use a high-speed beater to beat at least the amount of soup remaining and has a certain fluidity. Do not beat too finely and keep some fish meat so that the product has a chewy feeling, and 870 grams of fish sauce is obtained;

[0040] (2) Weigh 60 g of Huoxiang and 40 g of perilla respectively, ultrafinely pulverize them to 40 mesh, mix them into a retort, extract with 800ml of food-grade 90% ethanol at 85°C for 2.5h under reflux,...

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PUM

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Abstract

The present invention belongs to the field of food processing technology, and relates to an agastache and perilla composite fish paste. It is made up by using fresh fish blocks, Chinese medicinal materials of agastache and perilla, water, yellow wine, scallion, garlic, ginger, xanthoxylum powder, thick broak-bean sauce and chilli oil through a certain preparation process. Besides, said invention also provides the concrete steps of said preparation process.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of Huoxiang and perilla compound fish sauce. Background technique [0002] Sauce is a kind of traditional food, which occupies an important position in people's dietary life and is a necessity of life. Sauce appeared very early in our country. The fish sauce that first appeared was obtained from fermentation and was called fish sauce. Although it contained various amino acids needed by the human body, the production cycle was long, and the enzymatic method took the shortest 4 months. It is in a liquid state with less solid content, and loses the original protein and fiber of the fish. The taste is mostly salty. It is difficult to remove the fishy smell during the fermentation process, and it is difficult to retain the umami taste of the fish itself. [0003] Agastache rugosa, a perennial herb of the Lamiaceae family, is also known as Wuweicai. It i...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/326A23L1/29A61K36/535A61P3/02A61P1/14A23L27/10A23L17/10A23L33/00
Inventor 胡耀辉霍芳董然于寒松刘俊梅孙建忠沈静肖萍关芯蕊王朝
Owner JILIN AGRICULTURAL UNIV
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