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Fish sauce flavored pickled cabbages as well as seasoning with flavor of boiled fish with pickled cabbages and chili and preparation method of seasoning

A flavor seasoning and sauerkraut fish technology, which is applied in food science, food preservation, food ultrasonic treatment, etc., can solve the problems of not being able to meet the needs of consumers, incomplete nutrition, and traditional single taste, etc., to achieve extended storage stability, Uniform effect of marinade seasoning

Active Publication Date: 2017-07-14
NINGXIA UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Sauerkraut is the soul of sauerkraut fish seasoning. The above sauerkraut fish seasoning and sauerkraut are all fermented by traditional methods. The fermentation process needs to be strictly managed, and meat is strictly prohibited. Therefore, the taste is relatively traditional and single, and the nutrition is not comprehensive, which cannot meet the needs of consumers.

Method used

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  • Fish sauce flavored pickled cabbages as well as seasoning with flavor of boiled fish with pickled cabbages and chili and preparation method of seasoning
  • Fish sauce flavored pickled cabbages as well as seasoning with flavor of boiled fish with pickled cabbages and chili and preparation method of seasoning
  • Fish sauce flavored pickled cabbages as well as seasoning with flavor of boiled fish with pickled cabbages and chili and preparation method of seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] (1) Preparation of sauerkraut with fish sauce

[0051] Take the grass carp bones with a small amount of meat after cutting, mince them and add 6 times water. First, add alkaline protease and flavor protease in a weight ratio of 2:3, the amount of enzyme added is 4% of the mass of the fish bone and water mixture, the temperature is 50°C, pH=10, and the reaction time is 6h; then according to 1:2 Add flavor protease and papain in weight ratio, the amount of enzyme added is 4% of the mass of the fish bone and water mixture, the temperature is 55°C, pH=7, the reaction time is 4h; after the enzyme is inactivated at 95°C for 25s, filter and cool to room temperature , Get fish juice enzymatic hydrolysate, set aside.

[0052] Cut the green vegetables, ventilate and dry at room temperature for 5 days, add 7% salt according to the quality of the vegetables, and marinate for 16 hours; add 200 parts of salt to 3800 parts of fish juice enzymatic hydrolysate and stir evenly according to t...

Embodiment 2

[0069] (1) Preparation of sauerkraut with fish sauce

[0070] Take the crucian carp bone with a small amount of meat after being divided, mince it and add 8 times water. First, add alkaline protease and flavour protease in a weight ratio of 2:3, the addition amount is 6% of the mass of the fish bone and water mixture, the temperature is 55°C, pH=11, and the reaction time is 5h; then according to 1:2 Add flavor protease and papain in weight ratio, add 5% of the mass of fish bone and water mixture, temperature is 55℃, pH=7, reaction time is 3h; after inactivating enzyme at 95℃ for 25s, filter and cool to room temperature , Get fish juice enzymatic hydrolysate, set aside.

[0071] Cut a few green vegetables, dry them at room temperature and ventilate for 3 days, add 3% salt according to the quality of the vegetables, and marinate for 8 hours; add 300 parts of salt to 4000 parts of fish juice enzymatic hydrolysate and stir evenly according to the weight of 1000 parts of green vegetabl...

Embodiment 3

[0086] (1) Preparation of sauerkraut with fish sauce

[0087] Take the herring bones with a small amount of meat after cutting, mince them and add 10 times water. First, add alkaline protease and flavor protease in a weight ratio of 2:3, the addition amount is 4% of the mass of the mixture of fish bone and water, the temperature is 60℃, pH=12, and the reaction time is 4h; then according to the ratio of 1:2 Add flavor protease and papain in weight ratio, the amount of enzyme added is 3% of the mass of the fish bone and water mixture, the temperature is 65°C, pH=6, and the reaction time is 3h; after the enzyme is inactivated at 95°C for 25s, filter and cool to Get the fish juice enzymatic hydrolysate at room temperature and set aside.

[0088] Cut a few green vegetables into sections, ventilate and dry them at room temperature for 5 days, add 8% salt to the quality of the green vegetables, and marinate for 12 hours; add 200 parts of salt to 2500 parts of fish juice enzymatic hydroly...

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Abstract

The invention belongs to the technical field of food processing, particularly relates to a seasoning with the flavor of boiled fish with pickled cabbages and chili and a preparation method of the seasoning. The seasoning with the flavor of boiled fish with pickled cabbages and chili is prepared from raw materials in parts by weight as follows: fish sauce flavored pickled cabbages, a pickling seasoning and a condiment in the ratio being (1-6): (1-4): (1-4). The fish sauce flavored pickled cabbages are obtained by cutting and drying green vegetables, adding salt to pickle the dried vegetables, adding a fish sauce enzymatic hydrolysate and salt in proportion, conducting sealed pickling and particularly conducting low-temperature plasma sterilization. The fish sauce enzymatic hydrolysate is prepared by selecting fish bones with little fish, mincing the fish bones, adding enzymes in the specific proportion and specific composition and conducting preparation with a secondary enzyme addition method. The condiment is processed through traditional stir-frying in combination with the flash evaporation technology, and the pickling seasoning is processed by adding all the ingredients under ultrasonic assistance. The seasoning with the flavor of boiled fish with pickled cabbages and chili can be applied to processing of meat or meat substitutes, snack food, vegetables and cooked wheaten food.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a sauerkraut fish flavor seasoning, and a preparation method of the sauerkraut fish flavor seasoning. Background technique [0002] Sauerkraut fish belongs to Sichuan cuisine. It is famous for its unique seasoning and unique cooking techniques. It is also called "sour soup fish" everywhere. It is made with fresh fish as the main ingredient and cooked with Sichuan kimchi. Although this dish is a folk home cooking in Sichuan, it is widely spread. The cooked meat is tender, the soup is sour and fragrant, and the fish fillets are slightly spicy and not greasy. [0003] Publication number: 105795428A's invention "a method for preparing pickled fish seasoning" discloses a method for preparing pickled fish seasoning, by spreading the harvested fresh mustard greens, and then putting the dried mustard greens into the fermentation tank by layer Lay until the fermentation tan...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L17/00A23L27/10A23L5/30A23L3/00A23L3/30
CPCA23L3/00A23L3/30A23V2002/00A23V2300/48
Inventor 刘敦华魏超昆赵宇慧徐昊卜宁霞段月李世瑶
Owner NINGXIA UNIVERSITY
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