CN103704668A - Spicy coilia ectenes sauce and preparation method thereof - Google Patents
Spicy coilia ectenes sauce and preparation method thereof Download PDFInfo
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- CN103704668A CN103704668A CN201310639213.4A CN201310639213A CN103704668A CN 103704668 A CN103704668 A CN 103704668A CN 201310639213 A CN201310639213 A CN 201310639213A CN 103704668 A CN103704668 A CN 103704668A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241001460967 Coilia nasus Species 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 29
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
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- 244000183914 Dianthus superbus Species 0.000 claims abstract description 7
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- 239000006002 Pepper Substances 0.000 claims abstract description 7
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- 240000003889 Piper guineense Species 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
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- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
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- 150000003839 salts Chemical class 0.000 claims abstract description 5
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- 235000003230 Helianthus tuberosus Nutrition 0.000 claims abstract description 4
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- 240000006365 Vitis vinifera Species 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
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- 239000002304 perfume Substances 0.000 claims description 22
- 235000013599 spices Nutrition 0.000 claims description 22
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- 244000147839 Zornia reticulata Species 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 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 3
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- 241000501113 Sargentodoxa cuneata Species 0.000 abstract 2
- 241001167107 Zornia gibbosa Species 0.000 abstract 2
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- 244000105624 Arachis hypogaea Species 0.000 abstract 1
- 235000010777 Arachis hypogaea Nutrition 0.000 abstract 1
- 235000018262 Arachis monticola Nutrition 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 241000607122 Uncaria tomentosa Species 0.000 abstract 1
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- 235000004662 Vitis bryoniifolia Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Cosmetics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a spicy coilia ectenes sauce and a preparation method thereof. The spicy coilia ectenes sauce is prepared from the following raw materials: coilia ectenes, rose paprica, soybeans, sesame seeds, hawthorn slices, dried balsam pears, Dianthus superbus, Uncaria tomentosa, angelica dahurica, rhizoma phragmitis, Sargentodoxa cuneata, Hoya carnosa leaves, Zornia gibbosa, hawthorn leaves, Jerusalem artichoke, grape vines, Vitis bryoniifolia roots, original apple vinegar, peanut sauce, salt, Chinese prickly ash powder, pepper powder, chopped ginger and garlic, cooking wine, and a proper amount of vegetable oil. The spicy coilia ectenes sauce provided by the invention is spicy, crispy and soft, the fish flavor is integrated into the sauce, and the taste is unique. Hawthorn, balsam pear slices and other components are added to enrich nutrition, and simultaneously have the effects of clearing grease and reducing weight, helping digestion and eliminating indigestion. The Zornia gibbosa involved in the formula also has an antibacterial function, and can prolong the shelf life. The Sargentodoxa cuneata can relax muscles and stimulate blood circulation, invigorate spleen to promote digestion. The Hoya carnosa leaves, rhizoma phragmitis and others also have the efficacy of clearing away heat and toxic materials, thus solving the problem of excessive internal heat. And the spicy coilia ectenes sauce is hygienic and safe to eat.
Description
Technical field
The present invention relates to a kind of food processing field, relate in particular to the peppery hair of a kind of perfume (or spice) grass carp sauce and preparation method thereof.
Background technology
Aquatic product comprises various ocean fishes, freshwater fish and other various aquatic products animals and plants, as shrimp, crab, clam, sea cucumber, jellyfish and sea-tangle etc.They are good sources of protein, inorganic salts and vitamin, and taste is also very delicious, are dark diet good merchantable brands popular to people.
Along with growth in the living standard, people are not only satisfied with edible fresh aquatic product tissue to the demand of aquatic product, and the variation of the processing of aquatic product more and more obtains people's concern, the invention provides the peppery hair of a kind of perfume (or spice) grass carp sauce, meet the demand in market.
Summary of the invention
It is not enough that the present invention has overcome prior art, and the peppery hair of a kind of perfume (or spice) grass carp sauce and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
The peppery hair of a perfume (or spice) grass carp sauce, by the raw material of following weight parts, made:
Hair grass carp 25-35, red hot pepper 5-10, soybean 10-14, sesame 5-11, haw flakes 6-12, dried Frutus Momordicae Charantiae 5-10, fringed pink 2-3, yncaria stem with hooks 1-2, root of Dahurain angelica 2-3, reed rhizome 1-2, longpeduncle kadsura stem 1-2, the blue leaf 1-2 of ball, Zornia diphylla (Linn.) Pers 1-2, leaves of Hawthorn 2-3, jerusalem artichoke 3-5, grapevine 1-2, Radix vitis thunbergii (Radix Vitis Adstrictae) 1-2, the former vinegar 6-9 of apple, peanut butter 10-15, salt 4-8, zanthoxylum powder 0.5-1, pepper powder 0.5-1, ginger garlic end 4-8, cooking wine 8-12, vegetable oil are appropriate.
The preparation method of the peppery hair of described perfume (or spice) grass carp sauce, comprises the following steps:
(1), soybean, sesame, haw flakes, dried Frutus Momordicae Charantiae are pulverized and mixed respectively, enter pot ripe perfume (or spice) of slow fire frying, obtain ripe face powder; The clean cutting of red hot pepper removal of impurities is in blocks, and dehydration is dried, and adds the ripe hot vegetable oil of the 50-80% that shines chilli sheet weight, fries ripe perfume (or spice), pulls capsicum sheet out and drains excess oil, is broken into powder and obtains chilli powder, and excess oil is stand-by;
(2), the Chinese medicine materials such as fringed pink, yncaria stem with hooks, the root of Dahurain angelica, reed rhizome, longpeduncle kadsura stem, Radix vitis thunbergii (Radix Vitis Adstrictae) are mixed and are crushed to 60-80 order, add 10-15 times of decocting to boil, filter and remove residue, concentrating filter liquor ultrafiltration, cooling after and cooking wine mix, obtain health care cooking wine;
(3), zanthoxylum powder, pepper powder, ginger garlic end are entered in stand oil pot and fry to quick-fried perfume (or spice); add a mao grass carp to decoct and fry to golden yellow truce; add health care cooking wine and other surplus stocks to stir; standing 20-30 minute; add suitable quantity of water boiling boiling; add chilli powder, ripe face powder, step (1) excess oil to stir into dense and burned, the steam box of sending into off the pot steams ripe perfume (or spice), obtains.
Compared with prior art, advantage of the present invention is:
The fragrant peppery hair grass carp sauce of the present invention, fragrant peppery soft, taste with sweet and sour flavor is dissolved in sauce, special taste, increases the compositions such as hawthorn, balsam pear slice, and abundant nutrition simultaneously, also have the effect of fat eliminating fat-reducing, promoting digestion and removing indigestion, formula also has Zornia diphylla (Linn.) Pers to have antibacterial action, increases the shelf-life; Longpeduncle kadsura stem can be relaxed the muscles and stimulate the blood circulation, reinforcing spleen to promote digestion; The blue leaf of ball, reed rhizome etc. are the clearing heat and detoxicating effect of tool all, solves the problem of getting angry, sanitary edible safety.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The peppery hair of a perfume (or spice) grass carp sauce, by the raw material of following weight (jin), made:
Hair grass carp 30, red hot pepper 10, soybean 13, sesame 6, haw flakes 8, dried Frutus Momordicae Charantiae 10, fringed pink 2, yncaria stem with hooks 2, the root of Dahurain angelica 3, reed rhizome 2, longpeduncle kadsura stem 1, the blue leaf 1 of ball, Zornia diphylla (Linn.) Pers 2, leaves of Hawthorn 2, jerusalem artichoke 4, grapevine 2, Radix vitis thunbergii (Radix Vitis Adstrictae)s 1, the former vinegar 8 of apple, peanut butter 12, salt 6, zanthoxylum powder 0.8, pepper powder 0.6, ginger garlic end 8, cooking wine 12, vegetable oil are appropriate.
The preparation method of the peppery hair of described perfume (or spice) grass carp sauce, comprises the following steps:
(1), soybean, sesame, haw flakes, dried Frutus Momordicae Charantiae are pulverized and mixed respectively, enter pot ripe perfume (or spice) of slow fire frying, obtain ripe face powder; Red hot pepper removal of impurities cleans that cutting is in blocks, and dehydration is dried, and adds 70% the ripe hot vegetable oil that shines chilli sheet weight, fries ripe perfume (or spice), pulls capsicum sheet out and drains excess oil, is broken into powder and obtains chilli powder, and excess oil is stand-by;
(2), the Chinese medicine materials such as fringed pink, yncaria stem with hooks, the root of Dahurain angelica, reed rhizome, longpeduncle kadsura stem, Radix vitis thunbergii (Radix Vitis Adstrictae) are mixed and are crushed to 80 orders, add 15 times of decoctings to boil, filter and remove residue, concentrating filter liquor ultrafiltration, cooling after and cooking wine mix, obtain health care cooking wine;
(3), zanthoxylum powder, pepper powder, ginger garlic end are entered in stand oil pot and fry to quick-fried perfume (or spice); add a mao grass carp to decoct and fry to golden yellow truce; add health care cooking wine and other surplus stocks to stir; standing 30 minutes; add suitable quantity of water boiling boiling; add chilli powder, ripe face powder, step (1) excess oil to stir into dense and burned, the steam box of sending into off the pot steams ripe perfume (or spice), obtains.
Claims (2)
1. the peppery hair of a perfume (or spice) grass carp sauce, it is characterized in that being made by the raw material of following weight parts:
Hair grass carp 25-35, red hot pepper 5-10, soybean 10-14, sesame 5-11, haw flakes 6-12, dried Frutus Momordicae Charantiae 5-10, fringed pink 2-3, yncaria stem with hooks 1-2, root of Dahurain angelica 2-3, reed rhizome 1-2, longpeduncle kadsura stem 1-2, the blue leaf 1-2 of ball, Zornia diphylla (Linn.) Pers 1-2, leaves of Hawthorn 2-3, jerusalem artichoke 3-5, grapevine 1-2, Radix vitis thunbergii (Radix Vitis Adstrictae) 1-2, the former vinegar 6-9 of apple, peanut butter 10-15, salt 4-8, zanthoxylum powder 0.5-1, pepper powder 0.5-1, ginger garlic end 4-8, cooking wine 8-12, vegetable oil are appropriate.
2. a preparation method for the peppery hair of perfume (or spice) as claimed in claim 1 grass carp sauce, is characterized in that comprising the following steps:
(1), soybean, sesame, haw flakes, dried Frutus Momordicae Charantiae are pulverized and mixed respectively, enter pot ripe perfume (or spice) of slow fire frying, obtain ripe face powder; The clean cutting of red hot pepper removal of impurities is in blocks, and dehydration is dried, and adds the ripe hot vegetable oil of the 50-80% that shines chilli sheet weight, fries ripe perfume (or spice), pulls capsicum sheet out and drains excess oil, is broken into powder and obtains chilli powder, and excess oil is stand-by;
(2), the Chinese medicine materials such as fringed pink, yncaria stem with hooks, the root of Dahurain angelica, reed rhizome, longpeduncle kadsura stem, Radix vitis thunbergii (Radix Vitis Adstrictae) are mixed and are crushed to 60-80 order, add 10-15 times of decocting to boil, filter and remove residue, concentrating filter liquor ultrafiltration, cooling after and cooking wine mix, obtain health care cooking wine;
(3), zanthoxylum powder, pepper powder, ginger garlic end are entered in stand oil pot and fry to quick-fried perfume (or spice); add a mao grass carp to decoct and fry to golden yellow truce; add health care cooking wine and other surplus stocks to stir; standing 20-30 minute; add suitable quantity of water boiling boiling; add chilli powder, ripe face powder, step (1) excess oil to stir into dense and burned, the steam box of sending into off the pot steams ripe perfume (or spice), obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310639213.4A CN103704668B (en) | 2013-12-04 | 2013-12-04 | A kind of fragrant peppery hair grass carp sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310639213.4A CN103704668B (en) | 2013-12-04 | 2013-12-04 | A kind of fragrant peppery hair grass carp sauce and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103704668A true CN103704668A (en) | 2014-04-09 |
| CN103704668B CN103704668B (en) | 2016-03-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310639213.4A Expired - Fee Related CN103704668B (en) | 2013-12-04 | 2013-12-04 | A kind of fragrant peppery hair grass carp sauce and preparation method thereof |
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| Country | Link |
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| CN (1) | CN103704668B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905218A (en) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | Chinese yam and baby cuttlefish instant noodle sauce package |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905218A (en) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | Chinese yam and baby cuttlefish instant noodle sauce package |
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| CN103704668B (en) | 2016-03-09 |
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