Spicy fish sauce and preparation method thereof

Abstract

The invention discloses a spicy fish sauce. The spicy fish sauce is prepared from the following raw materials in parts by weight: 70-75 parts of fish heads, 40-45 parts of fish meat, 300-320 parts of a thick broad-bean sauce, 20-21 parts of sweet potatoes, 30-33 parts of hot peppers, 10-11 parts of lotus root starch, 2-3 parts of eucommia ulmoides, 1-2 parts of radix puerariae, 4-5 parts of radix salviae miltiorrhizae, 2-3 parts of semen cassiae, 1-1.2 parts of chitosan, 8-9 parts of perilla leaves, 10-12 parts of soybean oil, 6-7 parts of cane sugar, 3-4 parts of lactobacillus acidophilus, 0.15-0.2 part of epsilon-polylysine and 15-17 parts of vinegar. According to the spicy fish sauce disclosed by the invention, the fish heads are used as main raw materials, so that fully utilization of resources is realized; high-pressure airflow type ultramicro crushing is performed on the fish heads, so that the oil retention and the water retention are good; through fermentation, the content of free calcium can be increased; the fish meat is coated with the chitosan before being deep-fried, so that the condition that water in the fish meat is lost in the process of deep-frying the fish meat can be avoided; besides, the epsilon-polylysine and the vinegar are added to have combined effects, so that the storage period of the spicy fish sauce disclosed by the invention can be prolonged; in addition, the spicy fish sauce disclosed by the invention can reduce blood pressure.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy fish sauce and a preparation method thereof. Background technique [0002] Various flavor sauces have become indispensable convenience foods and good seasoning products in the modern life of our people because of their unique color, aroma and taste. With the diversification of food and the continuous improvement of people's nutritional requirements and health care requirements for food, the traditional sauces in our country for many years, such as soybean paste, sweet noodle sauce, Pixian Douban and other products can no longer meet the needs of modern food development. Many enterprises and The research departments are all reprocessing or finishing on the basis of the original products, and there are more and more varieties of flavored sauces. However, our country has vast waters and abundant fish resources, but the processing rate of aquatic products in our coun...

AI Technical Summary

Problems solved by technology

However, our country has vast waters and abundant fish resources, but the processing rate of aquatic products in our country is low, and some leftovers such as fish heads are often produced in fish processing, which are mostly discarded or simply processed into feed, resulting in a waste of resources