CN103549383A - Instant fish paste product and preparation method thereof - Google Patents
Instant fish paste product and preparation method thereof Download PDFInfo
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- CN103549383A CN103549383A CN201310576815.XA CN201310576815A CN103549383A CN 103549383 A CN103549383 A CN 103549383A CN 201310576815 A CN201310576815 A CN 201310576815A CN 103549383 A CN103549383 A CN 103549383A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 75
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
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- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 230000029087 digestion Effects 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 239000004744 fabric Substances 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 241001131796 Botaurus stellaris Species 0.000 claims description 20
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 16
- 239000008158 vegetable oil Substances 0.000 claims description 16
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 235000020995 raw meat Nutrition 0.000 claims description 12
- 235000019991 rice wine Nutrition 0.000 claims description 12
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- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
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- 239000007788 liquid Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000012424 soybean oil Nutrition 0.000 claims description 8
- 239000003549 soybean oil Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 244000061520 Angelica archangelica Species 0.000 claims description 6
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- 229910001710 laterite Inorganic materials 0.000 claims description 6
- 239000011504 laterite Substances 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 4
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 4
- 235000018262 Arachis monticola Nutrition 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 244000170916 Paeonia officinalis Species 0.000 claims description 4
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
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- 241000353135 Psenopsis anomala Species 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- 244000000231 Sesamum indicum Species 0.000 claims description 4
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- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 230000037396 body weight Effects 0.000 claims description 4
- 239000001511 capsicum annuum Substances 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 235000020232 peanut Nutrition 0.000 claims description 4
- 239000000312 peanut oil Substances 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000012216 screening Methods 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 238000003307 slaughter Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 235000014101 wine Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 240000004760 Pimpinella anisum Species 0.000 abstract description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 239000002689 soil Substances 0.000 abstract description 4
- 241000233866 Fungi Species 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000012267 brine Substances 0.000 abstract 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
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- 235000009566 rice Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 description 2
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- 235000008935 nutritious Nutrition 0.000 description 2
- 235000019733 Fish meal Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to an instant fish paste product and a preparation method thereof. The instant fish paste product is prepared by the steps: by taking wild small trashes as a raw material, carrying out sorting, fish digestion, fermenting, oil frying, crushing, fishy smell removing, stir-frying and seasoning. The instant fish paste product is rich in nutrients, adopts pure natural green foods as raw materials, is free from any preservatives, integrates of multiple nutrients and is conveniently stored, transported and used; in addition, in the fermentation process, a sealed vessel containing brine is wrapped by virtue of wet cloth to carry out cooling, and the fragrance of aniseed is relatively well extracted; the brine and the fishes are poured into a fermentation tank, the fermentation tank is buried for 30cm beneath the ground by virtue of red soil, and a plurality of fungi in the soil can enable fish paste to be relatively thick in taste; and the instant fish paste product is suitable for cooking various dishes and can also be used as a table product.
Description
Technical field
The present invention relates to a kind of food, relate in particular to a kind of alec instant product and preparation method thereof.
Background technology
Increase along with lake catching intensity, China's fishery resources decay year by year, the middle low-value small fish output of fresh water fishing presents ascendant trend, account for the 42%-50% of fresh water fishing amount, wherein for 20% left and right that accounts for of food processing, due to lack deep working method and the flesh of fish be difficult for fresh-keeping, migration inconvenience, small fish is mainly made fish meal or is directly made feed and use at present, and resource is not fully used.
Summary of the invention
Technical problem to be solved by this invention is: a kind of alec instant product and preparation method thereof is provided, and this product is applicable to the various vegetables of culinary art, also can be used as the use of going with rice or bread, raw material is fully natural green food, containing any anticorrisive agent, do not integrate multiple nutrients, and storage, transportation, easy to use.
The present invention is that the technical scheme that the problem of the above-mentioned proposition of solution adopts is:
A preparation method for alec, comprises following processing step: select materials, the digestion of fish, fermentation, fried, pulverize, go raw meat, frying seasoning.
The preparation method of described a kind of alec, comprises following processing step:
<1>, select materials: the long 7-15cm of body for screening, the small fish of body weight 20-150 gram, slaughters, and removes internal organ, cleaned standby seam;
The digestion of <2>, fish: get by weight cassia bark 0.3-0.8 part, pepper 0.5-1 part, cloves 0.4-0.7 part, anistree 0.5-1 part, fennel 0.3-0.6 part and salt 0.1-0.6 part are put into pot, add the mediation of cold water 90-120 part, then the small fish 8-12 part after shaping is put in order in pot, boil 0.4-0.5 hour;
<3>, fermentation: after taking the dish out of the pot, the bittern boiling is poured into airtight container, with wet cloth, the closed container that bittern is housed is encased and lowered the temperature, when bittern drops to 33-37 and spends, small fish after bittern and digestion is poured in fermentation tank, with laterite, bury, burying depth is 20-30 centimetre, after 7-9 hour, fish is pulled out and carries out air-dryly, in sunlight ventilation, contact 8-10 hour with air;
<4>, fried: put 28-32 weight portion vegetable oil in deep fryer, rise to when 80-90 spends and put into the small fish after fermentation until oil temperature, explode while turning golden yellow and pull out and drench oil;
<5>, pulverizing: manually the small fish after fried is pulverized into fourth shape fish suede, put into clean container;
<6>, remove raw meat: fourth shape fish suede is sprayed to 0.5-1 weight portion medicinal liquor, place 1.5-2.5 hour, treat that fourth shape fish suede absorbs medicinal liquor completely, then be put into airing under sunlight, when fourth shape fish suede color turns Huang, pack up;
<7>, frying seasoning: put 1-1.5 weight portion vegetable oil in frying pan, when oil temperature rises to 70-80 and spends, to frying pan, drop into paprika 0.2-0.3 part and remove the fourth shape fish suede after raw meat simultaneously, in frying pan, drop into the anistree 0.08-0.12 part after grinding successively afterwards, Chinese prickly ash 0.08-0.12 part and cassia bark 0.2-0.35 part, wait frying, when turning maroon, drops into fourth shape fish suede vinegar 0.7-1 part, after 2-3 minute, drop into white sugar 0.2-0.35 part and cooking wine 0.2-0.35 part, until fourth shape fish suede, turn peony and drop into the melon seeds 0.7-2 part after grinding simultaneously, shelled peanut 0.7-2 part, sesame 0.3-1 part, wait and within 4-10 minute, put into salt 0.5-2 part again, monosodium glutamate 0.4-1 part low baking temperature boils, when boiling to liquid level and not going out steam, in pot, putting into 1-3 part cold water continues to boil, when separating, liquid and solid boil again after 8-12 minute, can take the dish out of the pot.
Medicinal liquor described in step 6 contains the root of Dahurain angelica, cloves, wild peach, spiceleaf, hawthorn, gingko, yellow rice wine and rice wine, weight ratio is 0.008-0.015:0.002-0.007:0.008-0.012:0.03-0.05:0.04-0.06: 0.008-0.012:0.07-0.09:4-7.
Medicinal liquor described in step 6 contains the root of Dahurain angelica, cloves, and wild peach, spiceleaf, hawthorn, gingko, yellow rice wine and rice wine, weight ratio is 0.01:0.005:0.01:0.04:0.05:0.01:0.08:5.
Vegetable oil described in step 4 is soybean oil, peanut oil or rapeseed oil.
Vegetable oil described in step 7 is soybean oil, peanut oil or rapeseed oil.
The prepared alec instant product of said method.
Beneficial effect of the present invention is: 1, take wild small fish as raw material, through selecting materials, the digestion of fish, fermentation, fried, pulverize, go raw meat, frying seasoning to make, having nutritious, raw material is fully natural green food, not containing any anticorrisive agent, integrate multiple nutrients, and storage, transportation, easy to use; 2, with wet cloth, the closed container that bittern is housed is encased and lowered the temperature, better propose the fragrance of aniseed; 3, bittern and fish are poured in fermentation tank, with laterite, buried 30 centimetres of fermentations, in soil, have some fungies can make alec stronger; 4, this product is applicable to the various vegetables of culinary art, also can be used as the use of going with rice or bread.
The specific embodiment
Embodiment 1, and the preparation method of a kind of alec described in this specific embodiment, comprises following processing step:
<1>, select materials: the long 8cm of body for screening, the small fish that body weight is 50 grams, slaughters, and removes internal organ, cleaned standby seam;
The digestion of <2>, fish: get by weight 0.5 part, cassia bark, 0.8 part, pepper, 0.65 part of cloves, anistree 0.77 part, 0.2 part of 0.56 part, fennel and salt are put into pot, add 100 parts of mediations of cold water, then 10 parts of the small fish after shaping are put in order in pot, boil 0.5 hour;
<3>, fermentation: after taking the dish out of the pot, the bittern boiling is poured into airtight container, with wet cloth, the closed container that bittern is housed is encased and lowered the temperature, until bittern, drop to 35 while spending, small fish after bittern and digestion is poured in fermentation tank, with laterite, bury, burying depth is 30 centimetres, after 8 hours, fish is pulled out and carries out air-dryly, in sunlight ventilation, contact 9 hours with air;
<4>, fried: put 30 weight portion vegetable oil in deep fryer, rise to 85 until oil temperature and put into the small fish after fermentation while spending, explode while turning golden yellow and pull out and drench oil;
<5>, pulverizing: manually the small fish after fried is pulverized into fourth shape fish suede, put into clean container;
<6>, remove raw meat: fourth shape fish suede is sprayed to 1 weight portion medicinal liquor, place 2 hours, treat that fourth shape fish suede absorbs medicinal liquor completely, then be put into airing under sunlight, when fourth shape fish suede color turns Huang, pack up;
<7>, frying seasoning: put 1.1 weight portion vegetable oil in frying pan, until oil temperature, rise to 75 while spending, to frying pan, drop into 0.28 part of paprika and remove the fourth shape fish suede after raw meat simultaneously, afterwards successively to dropping into 0.1 part of anise after grinding in frying pan, 0.3 part, 0.1 part, Chinese prickly ash and cassia bark, wait frying, when turning maroon, drops into fourth shape fish suede 0.8 part of vinegar, after 2 minutes, drop into 0.3 part of 0.3 part of white sugar and cooking wine, until fourth shape fish suede, turn peony and drop into 1 part, melon seeds after grinding simultaneously, 1 part, shelled peanut, 0.5 part of sesame, wait and within 5 minutes, put into 1 part of salt again, 0.5 part of low baking temperature of monosodium glutamate boils, when boiling to liquid level and not going out steam, in pot, putting into 1 part of cold water continues to boil, when separating, liquid and solid boil again after 10 minutes, can take the dish out of the pot.
Medicinal liquor described in step 6 contains the root of Dahurain angelica, cloves, and wild peach, spiceleaf, hawthorn, gingko, yellow rice wine and rice wine, weight ratio is 0.01:0.005:0.01:0.04:0.05:0.01:0.08:5.
Vegetable oil described in step 4 is soybean oil.
Vegetable oil described in step 7 is soybean oil.
Embodiment 2, and the preparation method of a kind of alec described in this specific embodiment, comprises following processing step:
<1>, select materials: the long 10cm of body for screening, the small fish that body weight is 100 grams, slaughters, and removes internal organ, cleaned standby seam;
The digestion of <2>, fish: get by weight 0.6 part, cassia bark, 0.8 part, pepper, 0.75 part of cloves, anistree 0.8 part, 0.3 part of 0.65 part, fennel and salt are put into pot, add 120 parts of mediations of cold water, then 10 parts of the small fish after shaping are put in order in pot, boil 0.6 hour;
<3>, fermentation: after taking the dish out of the pot, the bittern boiling is poured into airtight container, with wet cloth, the closed container that bittern is housed is encased and lowered the temperature, until bittern, drop to 36 while spending, small fish after bittern and digestion is poured in fermentation tank, with laterite, bury, burying depth is 25 centimetres, after 8 hours, fish is pulled out and carries out air-dryly, in sunlight ventilation, contact 10 hours with air;
<4>, fried: put 30 weight portion vegetable oil in deep fryer, rise to 88 until oil temperature and put into the small fish after fermentation while spending, explode while turning golden yellow and pull out and drench oil;
<5>, pulverizing: manually the small fish after fried is pulverized into fourth shape fish suede, put into clean container;
<6>, remove raw meat: fourth shape fish suede is sprayed to 1.1 weight portion medicinal liquor, place 2 hours, treat that fourth shape fish suede absorbs medicinal liquor completely, then be put into airing under sunlight, when fourth shape fish suede color turns Huang, pack up;
<7>, frying seasoning: put 1.2 weight portion vegetable oil in frying pan, until oil temperature, rise to 72 while spending, to frying pan, drop into 0.25 part of paprika and remove the fourth shape fish suede after raw meat simultaneously, afterwards successively to dropping into 0.12 part of anise after grinding in frying pan, 0.28 part, 0.12 part, Chinese prickly ash and cassia bark, wait frying, when turning maroon, drops into fourth shape fish suede 0.75 part of vinegar, after 2 minutes, drop into 0.28 part of 0.28 part of white sugar and cooking wine, until fourth shape fish suede, turn peony and drop into 1.2 parts, melon seeds after grinding simultaneously, 1.2 parts, shelled peanut, 0.6 part of sesame, wait and within 5 minutes, put into 1.5 parts of salt again, 0.7 part of low baking temperature of monosodium glutamate boils, when boiling to liquid level and not going out steam, in pot, putting into 1.5 parts of cold water continues to boil, when separating, liquid and solid boil again after 10 minutes, can take the dish out of the pot.
Medicinal liquor described in step 6 contains the root of Dahurain angelica, cloves, and wild peach, spiceleaf, hawthorn, gingko, yellow rice wine and rice wine, weight ratio is 0.01:0.005:0.01:0.04:0.05:0.01:0.08:5.
Vegetable oil described in step 4 is soybean oil.
Vegetable oil described in step 7 is soybean oil.
The beneficial effect of this specific embodiment is: 1, take wild small fish as raw material, through selecting materials, the digestion of fish, fermentation, fried, pulverize, go raw meat, frying seasoning to make, having nutritious, raw material is fully natural green food, not containing any anticorrisive agent, integrate multiple nutrients, and storage, transportation, easy to use; 2, with wet cloth, the closed container that bittern is housed is encased and lowered the temperature, better propose the fragrance of aniseed; 3, bittern and fish are poured in fermentation tank, with laterite, buried 30 centimetres of fermentations, in soil, have some fungies can make alec stronger; 4, this product is applicable to the various vegetables of culinary art, also can be used as the use of going with rice or bread.
Specific embodiments of the invention are not construed as limiting the invention, and every employing analog structure of the present invention and variation, all in protection scope of the present invention.
Claims (7)
1. a preparation method for alec, is characterized in that comprising following processing step: select materials, the digestion of fish, fermentation, fried, pulverize, go raw meat, frying seasoning.
2. the preparation method of a kind of alec as claimed in claim 1, is characterized in that comprising following processing step:
<1>, select materials: the long 7-15cm of body for screening, the small fish of body weight 20-150 gram, slaughters, and removes internal organ, cleaned standby seam;
The digestion of <2>, fish: get by weight cassia bark 0.3-0.8 part, pepper 0.5-1 part, cloves 0.4-0.7 part, anistree 0.5-1 part, fennel 0.3-0.6 part and salt 0.1-0.6 part are put into pot, add the mediation of cold water 90-120 part, then the small fish 8-12 part after shaping is put in order in pot, boil 0.4-0.5 hour;
<3>, fermentation: after taking the dish out of the pot, the bittern boiling is poured into airtight container, with wet cloth, the closed container that bittern is housed is encased and lowered the temperature, when bittern drops to 33-37 and spends, small fish after bittern and digestion is poured in fermentation tank, with laterite, bury, burying depth is 20-30 centimetre, after 7-9 hour, fish is pulled out and carries out air-dryly, in sunlight ventilation, contact 8-10 hour with air;
<4>, fried: put 28-32 weight portion vegetable oil in deep fryer, rise to when 80-90 spends and put into the small fish after fermentation until oil temperature, explode while turning golden yellow and pull out and drench oil;
<5>, pulverizing: manually the small fish after fried is pulverized into fourth shape fish suede, put into clean container;
<6>, remove raw meat: fourth shape fish suede is sprayed to 0.5-1 weight portion medicinal liquor, place 1.5-2.5 hour, treat that fourth shape fish suede absorbs medicinal liquor completely, then be put into airing under sunlight, when fourth shape fish suede color turns Huang, pack up;
<7>, frying seasoning: put 1-1.5 weight portion vegetable oil in frying pan, when oil temperature rises to 70-80 and spends, to frying pan, drop into paprika 0.2-0.3 part and remove the fourth shape fish suede after raw meat simultaneously, in frying pan, drop into the anistree 0.08-0.12 part after grinding successively afterwards, Chinese prickly ash 0.08-0.12 part and cassia bark 0.2-0.35 part, wait frying, when turning maroon, drops into fourth shape fish suede vinegar 0.7-1 part, after 2-3 minute, drop into white sugar 0.2-0.35 part and cooking wine 0.2-0.35 part, until fourth shape fish suede, turn peony and drop into the melon seeds 0.7-2 part after grinding simultaneously, shelled peanut 0.7-2 part, sesame 0.3-1 part, wait and within 4-10 minute, put into salt 0.5-2 part again, monosodium glutamate 0.4-1 part low baking temperature boils, when boiling to liquid level and not going out steam, in pot, putting into 1-3 part cold water continues to boil, when separating, liquid and solid boil again after 8-12 minute, can take the dish out of the pot.
3. the preparation method of a kind of alec as claimed in claim 2, it is characterized in that: the medicinal liquor described in step 6 contains the root of Dahurain angelica, cloves, wild peach, spiceleaf, hawthorn, gingko, yellow rice wine and rice wine, weight ratio is 0.008-0.015:0.002-0.007:0.008-0.012:0.03-0.05:0.04-0.06: 0.008-0.012:0.07-0.09:4-7.
4. the preparation method of a kind of alec as claimed in claim 3, is characterized in that: the medicinal liquor described in step 6 contains the root of Dahurain angelica, cloves, wild peach, spiceleaf, hawthorn, gingko, yellow rice wine and rice wine, weight ratio is 0.01:0.005:0.01:0.04:0.05:0.01:0.08:5.
5. the preparation method of a kind of alec as claimed in claim 2, is characterized in that: the vegetable oil described in step 4 is soybean oil, peanut oil or rapeseed oil.
6. the preparation method of a kind of alec as claimed in claim 2, is characterized in that: the vegetable oil described in step 7 is soybean oil, peanut oil or rapeseed oil.
7. according to the prepared alec instant product of claim 1 to 6 any one preparation method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310576815.XA CN103549383B (en) | 2013-11-10 | 2013-11-10 | Instant fish paste product and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310576815.XA CN103549383B (en) | 2013-11-10 | 2013-11-10 | Instant fish paste product and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103549383A true CN103549383A (en) | 2014-02-05 |
| CN103549383B CN103549383B (en) | 2015-03-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201310576815.XA Active CN103549383B (en) | 2013-11-10 | 2013-11-10 | Instant fish paste product and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286959A (en) * | 2014-09-22 | 2015-01-21 | 江苏中洋集团股份有限公司 | Preparation method of leisure grain-marinated sturgeons |
| CN104664319A (en) * | 2015-02-12 | 2015-06-03 | 刘良忠 | Fish paste product and processing method thereof |
| CN105266135A (en) * | 2015-12-04 | 2016-01-27 | 湖南海佳食品科技有限公司 | Caviar and preparation method thereof |
| CN105707749A (en) * | 2016-03-08 | 2016-06-29 | 马鞍山市十月丰食品有限公司 | Making method of barbecue fish sauce |
| CN106616891A (en) * | 2016-12-30 | 2017-05-10 | 广西大学 | Method for making faint scent type fermented fish sauce |
| CN106666489A (en) * | 2016-12-09 | 2017-05-17 | 广东美味鲜调味食品有限公司 | Fish larvae paste and preparation method thereof |
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| CN102511779A (en) * | 2012-01-13 | 2012-06-27 | 百洋水产集团股份有限公司 | Fish paste ready-to-eat product and preparation method thereof |
| CN102754820A (en) * | 2012-08-03 | 2012-10-31 | 长沙理工大学 | Production method of fermented fish paste |
| CN103284124A (en) * | 2013-05-25 | 2013-09-11 | 陈夫光 | Fish meat paste and preparation method thereof |
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| KR20020008315A (en) * | 2000-07-21 | 2002-01-30 | 최장식 | Salt-fermented fish sauce including extract of optia fiacus midia and preparing process thereof |
| WO2004045310A1 (en) * | 2002-11-21 | 2004-06-03 | Unilever N.V. | Process for preparing a fish sauce and a seasoning based on fermented fish |
| CN102511779A (en) * | 2012-01-13 | 2012-06-27 | 百洋水产集团股份有限公司 | Fish paste ready-to-eat product and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286959A (en) * | 2014-09-22 | 2015-01-21 | 江苏中洋集团股份有限公司 | Preparation method of leisure grain-marinated sturgeons |
| CN104664319A (en) * | 2015-02-12 | 2015-06-03 | 刘良忠 | Fish paste product and processing method thereof |
| CN105266135A (en) * | 2015-12-04 | 2016-01-27 | 湖南海佳食品科技有限公司 | Caviar and preparation method thereof |
| CN105707749A (en) * | 2016-03-08 | 2016-06-29 | 马鞍山市十月丰食品有限公司 | Making method of barbecue fish sauce |
| CN106666489A (en) * | 2016-12-09 | 2017-05-17 | 广东美味鲜调味食品有限公司 | Fish larvae paste and preparation method thereof |
| CN106616891A (en) * | 2016-12-30 | 2017-05-10 | 广西大学 | Method for making faint scent type fermented fish sauce |
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