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Special fish meat seasoning sauce

A technology for seasoning sauce and fish meat, which is applied to bacteria and food ingredients used in application and food preparation as odor modifiers, etc., which can solve the problem of insignificant effect of removing fishy odor, incomplete removal of fishy odor, and use amount of seasoning sauce. Large and other problems, to avoid precipitation and stratification, dilute the fishy smell, and increase the effect of flavor

Inactive Publication Date: 2019-02-26
吕双杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fish is one of the meat products that everyone likes. It is tender, nutritious, low in fat, high in protein, rich in mineral elements and vitamins, and is deeply loved by people; Add a variety of seasonings (such as ginger, ginger, cooking wine, vinegar, pepper, pepper, star anise, etc.) to remove the fishy smell from the fish. The process is cumbersome and the effect of removing the fishy smell is not obvious
[0003] The existing patent document CN 108378273 A discloses a method for preparing a quick fishy seasoning sauce, in which a variety of raw materials are mixed and fermented, but the obtained sauce is only suitable for the preparation of dried fish, and it needs to be cleaned before the internal organs of the fish are cleaned. Diluted sauce is used for soaking, and it needs to be added again during the drying process. The process is cumbersome, the sauce is used in a large amount, and the fishy smell is not completely removed.

Method used

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  • Special fish meat seasoning sauce

Examples

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Effect test

Embodiment 1

[0018] A special seasoning sauce for fish, which is made of the following raw materials in parts by weight: grapefruit peel 41, orange peel 36, white sugar 12, shallot 23, ginger 23, Chinese prickly ash 14, pepper 11, cinnamon 11, star anise 10, perilla 7 , Lemongrass 6, Lactic acid bacteria 1, Angel wine yeast 1, Edible oil 3, Sweet potato starch 4.

[0019] The lactic acid bacteria, after activation, are one or any combination of Lactobacillus delbrueckii, Bifidobacterium, Lactobacillus bulgaricus and Lactobacillus casei.

[0020] The edible oil is one or a combination of olive oil, linseed oil and camellia seed oil.

[0021] A kind of preparation method of seasoning sauce special for fish, comprises the following steps:

[0022] (1) Wash and beat the grapefruit and orange peels. As the main raw materials of the sauce, it has a strong fragrance, a wide range of sources, and low prices. Add 1 / 2 white sugar, mix well, add lactic acid bacteria, and ferment at 27°C for 3 days. ...

Embodiment 2

[0029] A special seasoning sauce for fish, which is made of the following raw materials in parts by weight: grapefruit peel 42, orange peel 37, white sugar 13, shallot 24, ginger 24, pepper 15, pepper 12, cinnamon 12, star anise 11, perilla 8 , lemongrass 7, lactic acid bacteria 1.5, angel wine yeast 1.5, edible oil 4, sweet potato starch 5.

[0030] The lactic acid bacteria, after activation, are one or any combination of Lactobacillus delbrueckii, Bifidobacterium, Lactobacillus bulgaricus and Lactobacillus casei.

[0031] The edible oil is one or a combination of olive oil, linseed oil and camellia seed oil.

[0032] A kind of preparation method of seasoning sauce special for fish, comprises the following steps:

[0033] (1) Wash and beat the grapefruit and orange peels. As the main raw materials of the sauce, it has a strong fragrance, a wide range of sources, and low prices. Add 1 / 2 white sugar, mix well, add lactic acid bacteria, and ferment at 28°C for 4 days. Decompos...

Embodiment 3

[0040] A special seasoning sauce for fish, which is made from the following raw materials in parts by weight: grapefruit peel 43, orange peel 38, white sugar 14, shallot 25, ginger 25, pepper 16, pepper 13, cinnamon 13, star anise 12, perilla 9 , lemongrass 8, lactic acid bacteria 2, angel wine yeast 2, cooking oil 5, sweet potato starch 6.

[0041] The lactic acid bacteria, after activation, are one or any combination of Lactobacillus delbrueckii, Bifidobacterium, Lactobacillus bulgaricus and Lactobacillus casei.

[0042] The edible oil is one or a combination of olive oil, linseed oil and camellia seed oil.

[0043] A kind of preparation method of seasoning sauce special for fish, comprises the following steps:

[0044] (1) Wash and beat the grapefruit and orange peels. As the main raw materials of the sauce, it has a strong fragrance, a wide range of sources, and low prices. Add 1 / 2 white sugar, mix well, add lactic acid bacteria, and ferment at 29°C for 4 days. Decompose...

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Abstract

The invention mainly relates to the technical field of seasoning processing and discloses a special fish meat seasoning sauce which is prepared from the following raw materials: 41-43 parts of pomelopeel, 36-38 parts of orange peel, 12-14 parts of white sugar, 23-25 parts of chive, 23-25 parts of ginger, 14-16 parts of Chinese prickly ash, 11-13 parts of pepper, 11-13 parts of cinnamon, 10-12 parts of anise, 7-9 parts of purple perilla, 6-8 parts of lemon grass, 1-2 parts of lactic acid bacteria, 1-2 parts of Angle grape wine yeast, 3-5 parts of edible oil and 4-6 parts of sweet potato starch. The special fish meat seasoning sauce disclosed by the invention is fine in taste and thick in fragrance, fishy smell can be thoroughly removed in the cooking process, the fragrance can be enhanced,the cooking process is simple, no other spices need to be used, and the tedious fish meat cooking process can be avoided.

Description

technical field [0001] The invention mainly relates to the technical field of seasoning processing, in particular to a seasoning sauce special for fish meat. Background technique [0002] Fish is one of the meat products that everyone likes. It is tender, nutritious, low in fat, high in protein, rich in mineral elements and vitamins, and is deeply loved by people; Adding a variety of seasonings (such as ginger, ginger, cooking wine, vinegar, pepper, pepper, star anise, etc.) to remove the fishy smell from the fish is a cumbersome process, and the effect of removing the fishy smell is not obvious. [0003] The existing patent document CN 108378273 A discloses a method for preparing a quick fishy seasoning sauce, in which a variety of raw materials are mixed and fermented, but the obtained sauce is only suitable for the preparation of dried fish, and it needs to be cleaned before the internal organs of the fish are cleaned. Diluted sauce is used for soaking, and it needs to b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L5/20A23L27/10A23L27/20A23L3/16A23L17/00
CPCA23L3/16A23L5/27A23L17/00A23L27/10A23L27/20A23L27/60A23V2002/00A23V2400/137A23V2400/125A23V2400/123A23V2400/51A23V2200/15A23V2250/5118A23V2250/762
Inventor 吕双杰
Owner 吕双杰
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