CN104799242A - Seasoning of instant flavor little fishes and preparation method thereof - Google Patents
Seasoning of instant flavor little fishes and preparation method thereof Download PDFInfo
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- CN104799242A CN104799242A CN201510238633.0A CN201510238633A CN104799242A CN 104799242 A CN104799242 A CN 104799242A CN 201510238633 A CN201510238633 A CN 201510238633A CN 104799242 A CN104799242 A CN 104799242A
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- 238000002360 preparation method Methods 0.000 title description 7
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- KDLBPPXQNXUTGJ-UHFFFAOYSA-N Patuletin Natural products C1=C(OC)C(OC)=CC=C1C1=C(O)C(=O)C2=C(O)C(OC)=C(O)C=C2O1 KDLBPPXQNXUTGJ-UHFFFAOYSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
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- 229910052802 copper Inorganic materials 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
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- 229930182470 glycoside Natural products 0.000 description 1
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- JMIFIYIEXODVTO-UHFFFAOYSA-N patuletin Chemical compound OC=1C(=O)C2=C(O)C(OC)=C(O)C=C2OC=1C1=CC=C(O)C(O)=C1 JMIFIYIEXODVTO-UHFFFAOYSA-N 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
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- UWBHHFACDVJLQC-UHFFFAOYSA-N spinacetin Natural products COc1c(O)cc2OC(=C(O)C(=O)c2c1O)c3ccc(O)c(C)c3 UWBHHFACDVJLQC-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Cereal-Derived Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a seasoning of instant flavor little fishes. The instant flavor little fishes are prepared from the following raw materials in parts by weight: 50-60 parts of soybean oil, 1-3 parts of onion, 1-2 parts of fresh ginger, 2-3 parts of revolution grass, 0.5-0.6 part of anise, 1-2 parts of cinnamon, 11-12 parts of dried chillies, 2-3 parts of cumin powder and 1-2 parts of red rice flour. The invention also discloses a method for preparing the seasoning. The method comprises the following steps: a. juicing the revolution grass, and filtering for later use; b. putting the soybean oil into a fry pan, and heating up to 130 DEG C; c. putting the sliced onion into the fry pan and stewing for 5 minutes; d. putting the sliced fresh ginger into the fry pan and stewing for 15 minutes together with the sliced onion; e. then, putting the anise, the cinnamon and the dried chillies into the fry pan and stewing together with the sliced onion and the sliced fresh ginger, and fishing out the raw materials until the onion and the fresh ginger are stewed to be dry; f. putting the cumin powder and the red rice flour into the fry pan, stopping heating and standing still for 10 minutes; g. putting the revolution grass juice into the fry pan, and evenly mixing.
Description
Technical field
The present invention relates to a kind of flavoring of ready-to-eat food, particularly relate to the flavoring of the little anchovies of a kind of instant flavour, also relate to a kind of method preparing this flavoring.
Background technology
The regional aquatic products in south, China Hunan enriches, and the little anchovies of instant flavour is the southern regional popular instant flavour food in Hunan, and fragrant peppery opening, instant bagged, therefore likes by the masses deeply.But, these instant flavour food of present market sale have a common defect, be exactly too peppery, in order to ensure mouthfeel and color, a large amount of pericarpium zanthoxyli bungeani seed or hot red pepper oil or capsicum red pigment, chilli extract is all with the addition of inside its flavoring, there is very large stimulation to stomach like this, should not eat more, especially to the crowd that some are suffered from indiestion.This defect decreases the applicable crowd of the little anchovies of instant flavour, have impact on the market sales volume, is unfavorable for the exploitation to this product.
In order to fully develop the little anchovies product of instant flavour, a kind of flavoring neither affecting existing mouthfeel and color stimulating intestine and stomach not too much again must be prepared.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of flavoring neither affecting existing mouthfeel and the color little anchovies of instant flavour of stimulating intestine and stomach not too much again.A kind of method preparing this flavoring is also provided.
In order to solve the problems of the technologies described above, the flavoring of the little anchovies of instant flavour of the present invention is made with the raw material of following weight portion: soybean oil 50-60 part, onion 1-3 part, ginger 1-2 part, revolution blade of grass 2-3 part, anistree 0.5-0.6 part, cassia bark 1-2 part, chilli 11-12 part, cumin powder 2-3 part, red rice powder 1-2 part.
Preferably make with the raw material of following weight portion: soybean oil 50 parts, onion 2 parts, 1.5 parts, ginger, 2 parts, revolution blade of grass, anise 0.6 part, 1 part, cassia bark, chilli 12 parts, cumin powder 3 parts, 2 parts, red rice powder.
The method of this flavoring of preparation of the present invention comprises the steps:
A. revolution blade of grass is squeezed the juice, filter for subsequent use;
B. soybean oil is put into oil cauldron and be heated to 130 DEG C;
C. the onion after section is put into oil cauldron and boil 5 minutes;
D. again the ginger after section is put into oil cauldron with enduring 15 minutes;
E. again anise, cassia bark, chilli being put into oil cauldron with enduring, treating that onion and ginger are endured to dry plate, anise, cassia bark, chilli, onion and ginger raw material are pulled out;
F. put into cumin powder, red rice powder again, stop heating, leave standstill 10 minutes;
G. revolution blade of grass juice is put into oil cauldron, stir.
Onion, ginger, anise, cassia bark can be carried and freshly remove raw meat.
Revolution grass, cold in nature, containing glycosides displayed, triterpenoid saponin, organic acid, phenolic constituent, cumarin, sugar, fat, protein, 6-chrysoeriol, 7-a-L-rhamnoside and patuletin etc., there are clearing away heat and promoting diuresis, removing pattogenic heat from the blood and toxic material from the body effect.This flavoring adds revolution blade of grass juice, can be in harmonious proportion the pungent of capsicum, avoids undue stimulating intestine and stomach.
Red rice, cream-coloured pink, waxy, there is fragrance, containing protein, carbohydrate, dietary fiber, phosphorus, iron, copper, vitamin A, B, C and different trace elements.Red rice has elevate plasma HDL-C (HDL), improve the effect of antioxidant ability of organism, to control AS and other chronic disease also significant, the antioxidant levels in body can be improved by normal diet approach, prevent and treat because the state of oxidation raises the chronic disease caused.This flavoring adds red rice powder, can keep original redness not using under pericarpium zanthoxyli bungeani seed or pimiento oil condition, and make taste soft, avoid undue stimulating intestine and stomach, can also reduce cholesterol, make this flavoring become a kind of flavoring of health.After this flavoring adds red rice powder and cumin powder simultaneously, original fragrant pungent and color can be kept not using under pericarpium zanthoxyli bungeani seed or pimiento oil condition.
Flavoring of the present invention, does not use pericarpium zanthoxyli bungeani seed or hot red pepper oil or capsicum red pigment, chilli extract, decreases the use amount of capsicum, avoids because a large amount of capsicum and undue stimulating intestine and stomach of using; Meanwhile, the peppery taste of the perfume (or spice) of existing flavoring and color can substantially be kept again.
Method of the present invention, onion, ginger put into oil cauldron successively with after enduring, then put into chilli, and the pepper flavor decreasing stimulating intestine and stomach can keep again the fragrant pungent of onion, ginger; Stop heating after putting into cumin powder, red rice powder, nutrition and the color and luster of red rice can be retained to greatest extent; Finally put into revolution blade of grass juice, its performance can be kept best, play it and be in harmonious proportion effect that capsicum pungent stimulates, thus realize object of the present invention.Method of the present invention is simple and convenient, is applicable to suitability for industrialized production.
By test, flavoring of the present invention prepare component and consumption thereof be soybean oil 50 parts, onion 2 parts, 1.5 parts, ginger, 2 parts, revolution blade of grass, anistree 0.6 part, 1 part, cassia bark, chilli 12 parts, cumin powder 3 parts, 2 parts, red rice powder time, effect is best.Flavoring of the present invention can adopt the preparation method of prior art to prepare.But adopt method effect of the present invention best, can preferably realize object of the present invention.
It is for subsequent use that the method adopting flavoring of the present invention to prepare the little anchovies of instant flavour can comprise the steps: that a. prepares flavoring; B. clean impurity elimination, fresh little anchovies clear water is soaked 2-5 minute, stirs, remove foreign material; C. the little anchovies after cleaning impurity elimination is pulled out, drain and drip to anhydrous; D. the little anchovies drained the water is put into oil cauldron fried, oil temperature 110-120 DEG C, deep-fat frying time 2-3 minute, then pours out, and drains to without under oil droplet; E. seasoning, puts into seasoning still by the little anchovies draining oil, then puts into the flavoring and salt that prepare successively, make flavoring temperature be 50-60 DEG C, and stir 3-5 minute, the weight ratio of little anchovies, flavoring and salt is 10:2:0.1; F. by little anchovies packing good for seasoning, vacuum packaging; G. by the little anchovies left at room temperature 20-30 minute after packaging; H. then high temperature sterilization.
The preparation method of the little anchovies of above-mentioned instant flavour does not need step of pickling and desalt, it is namely fried after cleaning drains, eliminate the time of step of pickling and desalt, save cost, improve efficiency, and decrease the content of flesh of fish the inside salt, avoid because edible too much salt causes negative effect to health.The little anchovies drained the water is put into oil cauldron fried, oil temperature 110-120 DEG C, deep-fat frying time 2-3 minute, the little anchovies crust after fried is like this golden yellow, revive is tender, and meat perfume (or spice) assails the nostrils, and does not have fishlike smell.Through test, adopt such fry step, can pickle just can remove raw meat completely, thus can omit step of pickling and desalt.Seasoning step, the little anchovies draining oil is put into seasoning still, put into the flavoring prepared and salt successively again, make flavoring temperature be 50-60 DEG C, stir 3-5 minute, the weight ratio of little anchovies, flavoring and salt is 10:2:0.1, can enter in little anchovies epidermis by trace after flavoring and salt dissolve, meet the requirement of people to little anchovies local flavor completely, mouthfeel is moderate, the content of flesh of fish the inside oil and salt is few, and thus edible safety is healthy.In order to coordinate with seasoning step, increase local flavor, by the little anchovies left at room temperature 20-30 minute after packaging, which increase combination and the fermentation time of little anchovies meat and flavoring, playing the effect of flavoring better.
Detailed description of the invention
The present invention is described in detail below:
Embodiment one
The flavoring of the little anchovies of instant flavour of the present invention is made with the raw material of following weight portion: soybean oil 50 parts, onion 2 parts, 1.5 parts, ginger, 2 parts, revolution blade of grass, anise 0.6 part, 1 part, cassia bark, chilli 12 parts, cumin powder 3 parts, 2 parts, red rice powder.
The method preparing this flavoring comprises the steps:
A. revolution blade of grass is squeezed the juice, filter for subsequent use;
B. soybean oil is put into oil cauldron and be heated to 130 DEG C;
C. the onion after section is put into oil cauldron and boil 5 minutes;
D. again the ginger after section is put into oil cauldron with enduring 15 minutes;
E. again anise, cassia bark, chilli being put into oil cauldron with enduring, treating that onion and ginger are endured to dry plate, anise, cassia bark, chilli, onion and ginger raw material are pulled out;
F. put into cumin powder, red rice powder again, stop heating, leave standstill 10 minutes;
G. revolution blade of grass juice is put into oil cauldron, stir.
Also can prepare by the method for prior art.
Embodiment two
The flavoring of the little anchovies of instant flavour of the present invention is made with the raw material of following weight portion: soybean oil 50 parts, onion 1 part, 1 part, ginger, 2 parts, revolution blade of grass, anise 0.5 part, 1 part, cassia bark, chilli 11 parts, cumin powder 2 parts, 1 part, red rice powder.
Preparation method is the same.
Embodiment three
The flavoring of the little anchovies of instant flavour of the present invention is made with the raw material of following weight portion: soybean oil 60 parts, onion 3 parts, 2 parts, ginger, 3 parts, revolution blade of grass, anise 0.6 part, 2 parts, cassia bark, chilli 12 parts, cumin powder 3 parts, 2 parts, red rice powder.
Preparation method is the same.
Claims (3)
1. a flavoring for the little anchovies of instant flavour, is characterized in that making with the raw material of following weight portion: soybean oil 50-60 part, onion 1-3 part, ginger 1-2 part, revolution blade of grass 2-3 part, anistree 0.5-0.6 part, cassia bark 1-2 part, chilli 11-12 part, cumin powder 2-3 part, red rice powder 1-2 part.
2. the flavoring of the little anchovies of instant flavour according to claim 1, is characterized in that making with the raw material of following weight portion: soybean oil 50 parts, onion 2 parts, 1.5 parts, ginger, 2 parts, revolution blade of grass, anistree 0.6 part, 1 part, cassia bark, chilli 12 parts, cumin powder 3 parts, 2 parts, red rice powder.
3. prepare a method for flavoring described in claim 1, it is characterized in that comprising the steps:
A. revolution blade of grass is squeezed the juice, filter for subsequent use;
B. soybean oil is put into oil cauldron and be heated to 130 DEG C;
C. the onion after section is put into oil cauldron and boil 5 minutes;
D. again the ginger after section is put into oil cauldron with enduring 15 minutes;
E. again anise, cassia bark, chilli being put into oil cauldron with enduring, treating that onion and ginger are endured to dry plate, anise, cassia bark, chilli, onion and ginger raw material are pulled out;
F. put into cumin powder, red rice powder again, stop heating, leave standstill 10 minutes;
G. revolution blade of grass juice is put into oil cauldron, stir.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387831A (en) * | 2016-09-23 | 2017-02-15 | 临沂大学 | Spleen strengthening and stomach tonifying health-care meat porridge seasoning bag and preparation method thereof |
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| CN102232537A (en) * | 2010-04-28 | 2011-11-09 | 苏州福龙生物科技有限公司 | Nutritional chili sauce and making method thereof |
| CN103876095A (en) * | 2012-12-20 | 2014-06-25 | 天津市兰氏调味品有限公司 | Steamed stuffed bun stuffing composite condiment |
| CN103300335A (en) * | 2013-06-17 | 2013-09-18 | 滁州市百年食品有限公司 | Green bean pepper and preparation method thereof |
| CN103549487A (en) * | 2013-11-01 | 2014-02-05 | 陈学军 | Multi-flavor fish larva serial food preparation technology |
| CN103876096A (en) * | 2013-12-12 | 2014-06-25 | 张礼超 | Brine material formula |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387831A (en) * | 2016-09-23 | 2017-02-15 | 临沂大学 | Spleen strengthening and stomach tonifying health-care meat porridge seasoning bag and preparation method thereof |
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