CN104799242B - Flavoring of the small anchovies of instant flavour and preparation method thereof - Google Patents
Flavoring of the small anchovies of instant flavour and preparation method thereof Download PDFInfo
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- CN104799242B CN104799242B CN201510238633.0A CN201510238633A CN104799242B CN 104799242 B CN104799242 B CN 104799242B CN 201510238633 A CN201510238633 A CN 201510238633A CN 104799242 B CN104799242 B CN 104799242B
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- 238000002360 preparation method Methods 0.000 title claims description 7
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- 229910052742 iron Inorganic materials 0.000 description 1
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- 235000021590 normal diet Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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- 238000004806 packaging method and process Methods 0.000 description 1
- 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
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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 kind of flavoring of the small anchovies of instant flavour, is made of the raw material of following parts by weight：50 60 parts of soybean oil, 13 parts of onion, 12 parts of ginger, 23 parts of revolution blade of grass, anistree 0.5 0.6 parts, 12 parts of cassia bark, 11 12 parts of chilli, 23 parts of cumin powder, 12 parts of red rice powder.A kind of method for preparing the flavoring is also disclosed, is comprised the following steps：A. revolution blade of grass is squeezed the juice, filtering is standby；B. soybean oil is put into oil cauldron and is heated to 130 DEG C；C. the onion after section is put into oil cauldron to boil 5 minutes；D. the ginger after section is put into oil cauldron again to endure 15 minutes together；E. anise, cassia bark, chilli are put into oil cauldron with enduring again, treat that onion and ginger are endured to dry plate, raw material is pulled out；F. cumin powder, red rice powder are placed into, stops heating, stands 10 minutes；G. revolution blade of grass juice is put into oil cauldron, stirred.
Description
Technical field
The present invention relates to a kind of flavoring of ready-to-eat food, more particularly to a kind of flavoring of the small anchovies of instant flavour, goes back
It is related to a kind of method for preparing the flavoring.
Background technology
The regional aquatic products in China Hunan south enriches, and the small anchovies of instant flavour is the popular instant flavour food in Hunan south area, spicy
Opening, instant bagged, therefore liked deeply by the masses.But these instant flavour food of present market sale have one jointly
The defects of, it is exactly too peppery, in order to ensure mouthfeel and color, a large amount of pericarpium zanthoxyli bungeani seeds or hot red pepper oil is all with the addition of inside its flavoring
Or capsicum red pigment, chilli extract, so there is very big stimulation to stomach, should not eat more, especially to crowd that some are suffered from indiestion.
This defect reduces the applicable crowd of the small anchovies of instant flavour, have impact on the market sales volume, is unfavorable for the exploitation profit to the product
With.
In order to fully develop the small anchovies product of instant flavour, it is necessary to which preparing one kind neither influences existing mouthfeel and face
Color and the not too much flavoring of stimulating intestine and stomach.
The content of the invention
Neither influence existing mouthfeel and color the technical problem to be solved in the present invention is to provide one kind stimulates intestines not too much again
The flavoring of the small anchovies of instant flavour of stomach.A kind of method for preparing the flavoring is also provided.
In order to solve the above-mentioned technical problem, the raw material of the following parts by weight of flavoring of the small anchovies of instant flavour of the invention
It is made：Soybean oil 50-60 parts, onion 1-3 parts, ginger 1-2 parts, revolution blade of grass 2-3 parts, anistree 0.5-0.6 parts, cassia bark 1-2 parts,
Chilli 11-12 parts, cumin powder 2-3 parts, red rice powder 1-2 parts.
It is preferred that it is made of the raw material of following parts by weight：50 parts of soybean oil, 2 parts of onion, 1.5 parts of ginger, 2 parts of revolution blade of grass,
Anistree 0.6 part, 1 part of cassia bark, 12 parts of chilli, 3 parts of cumin powder, 2 parts of red rice powder.
The method for preparing the flavoring of the present invention comprises the following steps：
A. revolution blade of grass is squeezed the juice, filtering is standby；
B. soybean oil is put into oil cauldron and is heated to 130 DEG C；
C. the onion after section is put into oil cauldron to boil 5 minutes；
D. the ginger after section is put into oil cauldron again to endure 15 minutes together；
E. anise, cassia bark, chilli are put into oil cauldron with enduring again, treat that onion and ginger are endured to dry plate, by anistree, osmanthus
Skin, chilli, onion and ginger raw material are pulled out；
F. cumin powder, red rice powder are placed into, stops heating, stands 10 minutes；
G. revolution blade of grass juice is put into oil cauldron, stirred.
Onion, ginger, anise, cassia bark can put forward fresh deodorization.
Revolution grass, it is cold in nature, containing glycosides displayed, triterpenoid saponin, organic acid, phenolic constituent, cumarin, sugar, fat, protein,
6- chrysoeriols, 7-a-L- rhamnosides 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
Revolution blade of grass juice is added, can reconcile the pungent of capsicum, avoids undue stimulating intestine and stomach.
Red rice, it is cream-coloured pink, it is waxy, it is aromatic, containing protein, carbohydrate, dietary fiber, phosphorus, iron, copper, vitamin A,
B, C and different trace elements.Red rice has rise plasma hdl cholesterol (HDL), improves the anti-oxidant energy of body
The effect of power, it is also significant to preventing and treating AS and other chronic diseases, internal resist can be improved by normal diet approach
Oxidation level, prevent and treat the chronic disease caused by the state of oxidation raises.This flavoring adds red rice powder, can be without using pericarpium zanthoxyli bungeani
Original red is kept in the case of seed or hot red pepper oil, and makes taste soft, avoids undue stimulating intestine and stomach, can also be reduced
Cholesterol, this flavoring is set to turn into a kind of healthy flavoring.After this flavoring adds red rice powder and cumin powder simultaneously, Ke Yi
Original fragrant spicy and color are kept in the case of without using pericarpium zanthoxyli bungeani seed or hot red pepper oil.
The flavoring of the present invention, without using pericarpium zanthoxyli bungeani seed or hot red pepper oil or capsicum red pigment, chilli extract, reduces capsicum
Usage amount, avoid because largely using capsicum and undue stimulating intestine and stomaches；Meanwhile and can keeps the perfume (or spice) of existing flavoring substantially
Peppery taste and color.
The method of the present invention, onion, ginger are sequentially placed into oil cauldron with after enduring, place into chilli, reduce stimulation intestines
The pepper flavor and can of stomach keeps onion, the fragrant spicy of ginger；Stop heating after being put into cumin powder, red rice powder, can be to greatest extent
Retain nutrition and the color and luster of red rice；Be finally putting into revolution blade of grass juice, can best keep its performance, play its reconcile capsicum it is peppery
The effect of taste stimulates, so as to realize the purpose of the present invention.The method of the present invention is simple and convenient, is adapted to industrialized production.
By experiment, flavoring of the invention prepares component and its dosage is 50 parts of soybean oil, 2 parts of onion, ginger 1.5
When part, 2 parts of revolution blade of grass, anistree 0.6 part, 1 part of cassia bark, 12 parts of chilli, 3 parts of cumin powder, 2 parts of red rice powder, effect is best.
The flavoring of the present invention can use the preparation method of prior art to prepare.But use the method effect of the present invention best, energy
Preferably realize the purpose of the present invention.
The method that the small anchovies of instant flavour is prepared using the flavoring of the present invention may include steps of：A. tune is prepared
Taste substance is standby；B. impurity elimination is cleaned, fresh small anchovies is soaked 2-5 minutes with clear water, agitation, removes impurity removing；C. cleaning is gone
Small anchovies after miscellaneous is pulled out, is drained to anhydrous and is dripped；D., the small anchovies to drain the water is put into oil cauldron to fried, oil temperature 110-120
DEG C, deep-fat frying time 2-3 minutes, then pour out, drain to oil-free and drip；E. season, the small anchovies for draining oil is put into seasoning kettle
In, then the flavoring and salt prepared is sequentially placed into, it is 50-60 DEG C to make flavoring temperature, stirs 3-5 minutes, small anchovies, tune
The weight of taste substance and salt ratio is 10:2:0.1；F. the small anchovies seasoned is dispensed, vacuum packaging；G. will be small after packaging
Anchovies stands 20-30 minutes at room temperature；And then high temperature sterilization h..
The preparation method of the above-mentioned small anchovies of instant flavour need not pickle and desalt step, and cleaning is i.e. fried after draining, province
Go to pickle and the time for the step that desalts, saved cost, improved efficiency, and reduced the content of salt inside the flesh of fish,
Avoid and health is adversely affected because eating excessive salt.The small anchovies to drain the water is put into oil cauldron to fried, oil
Warm 110-120 DEG C, deep-fat frying time 2-3 minutes, so the small anchovies crust after frying is golden yellow, revive is tender, and meat perfume (or spice) assails the nostrils, and does not have fish raw meat
Taste.It through experiment, using such fry step, can not have to pickle just energy deodorization completely, thus step of pickling and desalt can be omitted
Suddenly.Seasoning step, the small anchovies for draining oil is put into seasoning kettle, then is sequentially placed into the flavoring and salt prepared, make tune
Taste substance temperature is 50-60 DEG C, is stirred 3-5 minutes, and the weight ratio of small anchovies, flavoring and salt is 10:2:0.1, flavoring and
It micro can entering after salt dissolving in small anchovies epidermis, fully met requirement of the people to small anchovies flavor, mouthfeel is moderate,
The content of oil and salt is few inside the flesh of fish, thus edible safety health.In order to coordinate with seasoning step, increase flavor, will wrap
Small anchovies after dress stands 20-30 minutes at room temperature, so adds combination and the fermentation time of small anchovies meat and flavoring, more
The effect of flavoring is played well.
Embodiment
The present invention is described in detail below：
Embodiment one
The flavoring of the small anchovies of instant flavour of the present invention is made of the raw material of following parts by weight：50 parts of soybean oil, onion 2
Part, 1.5 parts of ginger, 2 parts of revolution blade of grass, anistree 0.6 part, 1 part of cassia bark, 12 parts of chilli, 3 parts of cumin powder, 2 parts of red rice powder.
The method for preparing the flavoring comprises the following steps：
A. revolution blade of grass is squeezed the juice, filtering is standby；
B. soybean oil is put into oil cauldron and is heated to 130 DEG C；
C. the onion after section is put into oil cauldron to boil 5 minutes；
D. the ginger after section is put into oil cauldron again to endure 15 minutes together；
E. anise, cassia bark, chilli are put into oil cauldron with enduring again, treat that onion and ginger are endured to dry plate, by anistree, osmanthus
Skin, chilli, onion and ginger raw material are pulled out；
F. cumin powder, red rice powder are placed into, stops heating, stands 10 minutes；
G. revolution blade of grass juice is put into oil cauldron, stirred.
The method of prior art can also be used to prepare.
Embodiment two
The flavoring of the small anchovies of instant flavour of the present invention is made of the raw material of following parts by weight：50 parts of soybean oil, onion 1
Part, 1 part of ginger, 2 parts of revolution blade of grass, anistree 0.5 part, 1 part of cassia bark, 11 parts of chilli, 2 parts of cumin powder, 1 part of red rice powder.
Preparation method is same as above.
Embodiment three
The flavoring of the small anchovies of instant flavour of the present invention is made of the raw material of following parts by weight：60 parts of soybean oil, onion 3
Part, 2 parts of ginger, 3 parts of revolution blade of grass, anistree 0.6 part, 2 parts of cassia bark, 12 parts of chilli, 3 parts of cumin powder, 2 parts of red rice powder.
Preparation method is same as above.
Claims (2)
1. a kind of flavoring of the small anchovies of instant flavour, it is characterised in that be made of the raw material of following parts by weight：Soybean oil 50-60
Part, onion 1-3 parts, ginger 1-2 parts, revolution blade of grass 2-3 parts, anistree 0.5-0.6 parts, cassia bark 1-2 parts, chilli 11-12 parts,
Cumin powder 2-3 parts, red rice powder 1-2 parts；Preparation method comprises the following steps：
A. revolution blade of grass is squeezed the juice, filtering is standby；
B. soybean oil is put into oil cauldron and is heated to 130 DEG C；
C. the onion after section is put into oil cauldron to boil 5 minutes；
D. the ginger after section is put into oil cauldron again to endure 15 minutes together；
E. anise, cassia bark, chilli are put into oil cauldron with enduring again, treat that onion and ginger are endured to dry plate, by anise, cassia bark, done
Pimiento, onion and ginger raw material are pulled out；
F. cumin powder, red rice powder are placed into, stops heating, stands 10 minutes；
G. revolution blade of grass juice is put into oil cauldron, stirred.
2. the flavoring of the small anchovies of instant flavour according to claim 1, it is characterised in that with the raw material system of following parts by weight
Into：It is 50 parts of soybean oil, 2 parts of onion, 1.5 parts of ginger, 2 parts of revolution blade of grass, anistree 0.6 part, 1 part of cassia bark, 12 parts of chilli, diligent
Right 3 parts of powder, 2 parts of red rice powder.
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| CN201510238633.0A CN104799242B (en) | 2015-05-12 | 2015-05-12 | Flavoring of the small anchovies of instant flavour and preparation method thereof |
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| CN201510238633.0A CN104799242B (en) | 2015-05-12 | 2015-05-12 | Flavoring of the small anchovies of instant flavour and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103549487A (en) * | 2013-11-01 | 2014-02-05 | 陈学军 | Multi-flavor fish larva serial food preparation technology |
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|---|---|---|---|---|
| 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 |
| CN103876096A (en) * | 2013-12-12 | 2014-06-25 | 张礼超 | Brine material formula |
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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 |
| CN103549487A (en) * | 2013-11-01 | 2014-02-05 | 陈学军 | Multi-flavor fish larva serial food preparation technology |
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