CN106666489A - Fish larvae paste and preparation method thereof - Google Patents
Fish larvae paste and preparation method thereof Download PDFInfo
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- CN106666489A CN106666489A CN201611130501.7A CN201611130501A CN106666489A CN 106666489 A CN106666489 A CN 106666489A CN 201611130501 A CN201611130501 A CN 201611130501A CN 106666489 A CN106666489 A CN 106666489A
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- small fish
- frying
- parts
- rhizoma zingiberis
- beans
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- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 241000251468 Actinopterygii Species 0.000 claims abstract description 70
- 235000013599 spices Nutrition 0.000 claims abstract description 28
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 20
- 239000000571 coke Substances 0.000 claims abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 9
- 210000000582 semen Anatomy 0.000 claims description 60
- 239000000796 flavoring agent Substances 0.000 claims description 42
- 244000297694 fish poison bean Species 0.000 claims description 38
- 240000002234 Allium sativum Species 0.000 claims description 34
- 235000004611 garlic Nutrition 0.000 claims description 34
- 235000012424 soybean oil Nutrition 0.000 claims description 23
- 239000003549 soybean oil Substances 0.000 claims description 23
- 240000004160 Capsicum annuum Species 0.000 claims description 22
- 235000013355 food flavoring agent Nutrition 0.000 claims description 22
- 235000019634 flavors Nutrition 0.000 claims description 20
- 239000003921 oil Substances 0.000 claims description 20
- 235000019198 oils Nutrition 0.000 claims description 20
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 19
- 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 16
- 239000004223 monosodium glutamate Substances 0.000 claims description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- 239000012138 yeast extract Substances 0.000 claims description 11
- 239000012467 final product Substances 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000002932 luster Substances 0.000 claims description 9
- 208000006558 Dental Calculus Diseases 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 7
- 240000004760 Pimpinella anisum Species 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 abstract description 9
- 235000013409 condiments Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 9
- 244000000231 Sesamum indicum Species 0.000 description 5
- 235000003434 Sesamum indicum Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000015067 sauces Nutrition 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 229940041514 candida albicans extract Drugs 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 230000004927 fusion Effects 0.000 description 4
- 235000021110 pickles Nutrition 0.000 description 4
- 230000001105 regulatory effect Effects 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
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
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses fish larvae paste which is prepared by a preparation method. The preparation method comprises the following steps: (1) mixing and pickling fish larvae with salt, fermented soy sauce and spices after the fish larvae are eluted; (2) frying the spices with oil; (3) placing and frying the prickled fish larvae, so as to obtain fried fish larvae in coke yellow; (3) adding aginomoto and a condiment for flavoring and controlling the moisture of the fish larvae paste to be above 35%, so as to obtain the fish larvae paste. The invention also discloses the preparation method of the fish larvae paste. According to the fish larvae paste prepared by the invention, the meat quality of the fish larvae is fresh, fragrant and slightly spicy, and the paste is fresh, salty and spicy and is abundant in tastes.
Description
Technical field
The present invention relates to a kind of small fish beans and preparation method thereof.
Background technology
Male earner fish is that a kind of body is bright, Fresh ＆ Tender in Texture, and little small fish is given birth in the ocean of crisp texture, is loved by the people.For
Meet consumer demand, also there is differently flavoured male earner alec product on the market.But, small fish used by Fish beans on the market
Dry crude rough, color and luster is gloomy, and mouthfeel is not sharp and clear enough, and containing certain fishlike smell, and dispensing aspect is relatively simple, arranges in pairs or groups peppery more
Green pepper, Semen Sojae Preparatum, fragrance is not enough coordinated, and mouthfeel is peppery or salty or hardship, and adds preservative and be used for anti-corrosion.
At present, the preparation method of Fish beans is as follows：Immersion a period of time, directly carries out frying after small fish cleaning after draining,
It is seasoned after frying and obtains final product alec product.In this preparation process, drain after the cleaned immersion of small fish with regard to directly carrying out frying,
Due to also existing compared with juicy in the flesh of fish and internal organs, it is easily caused in frying and oppresses coarse or stirred in production whipping process
It is rotten, and mouthfeel is also relatively rough, it is not sharp and clear enough, there is presence during fishlike smell.
The content of the invention
One of the object of the invention is to provide a kind of small fish beans, and the fresh perfume (or spice) of small fish meat of the small fish beans is not coarse.
What the purpose of the present invention was achieved through the following technical solutions：A kind of small fish beans, it is made up of following preparation method：
(1) small fish is Jing after drip washing, using Sal, makes soy sauce and spice mixing is pickled；
(2) with fried flavouring agent processed；
(3) being put into the small fish after pickling carries out frying, and the fried fish tartar souce for obtaining color and luster coke yellow is young；
(3) monosodium glutamate and flavor agent seasoning are added, and controls small fish beans moisture below 35%, obtain final product small fish beans.
In the step (1), small fish and Sal, make soy sauce and spice between ratio be 4-6:1-3:0.5-1.
To lift the fragrance of small fish beans, and make flavour not single and coordinate, flavouring agent is included in step (2) of the present invention
But it is not limited to soybean oil, chilli, raw garlic, Rhizoma Zingiberis Recenss, Semen Sojae Preparatum and Semen Sesami.In this step, in order to the flavour of each flavouring agent can
Mutually fusion, the present invention preferably above-mentioned flavouring agent carries out frying in batches, specifically, takes and use after chilli rehydration soybean oil frying
Spicy glossy chili oil is obtained, then with chili oil successively frying Semen Sojae Preparatum, Semen Sesami, raw garlic and Rhizoma Zingiberis Recenss, the frying of the control duration and degree of heating is extremely
Semen Sesami, raw garlic and Rhizoma Zingiberis Recenss delicious and crisp, Semen Sojae Preparatum are non-burnt.Various flavouring agents due to soybean oil priority frying, its each flavouring agent of fusion
Fragrance, then for frying small fish can enable the fragrance matter of flavouring agent penetrate into the flesh of fish in the middle of, make small fish meat fresh
It is fragrant micro- peppery.
As one embodiment of the present of invention, each raw material being related to preferably following weight：
Dry small fish 20-30 parts soybean oil 60-80 parts chilli 20-30 part raw garlic 5-10 part Rhizoma Zingiberis Recenss 5-10 part Sal 5-10
Part Semen Sojae Preparatum 5-10 parts make soy sauce 5-10 part monosodium glutamate 2-5 part Semen Sesami 2-5 part spice mix 2-5 part flavor agent 1-3 parts.
Spice of the present invention including but not limited in Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae and Rhizoma Zingiberiss one or two with
On.
The flavor agent is preferably I+G yeast extracts.
The two of the object of the invention are to provide the preparation method of above-mentioned small fish beans.
Specifically, a kind of preparation method of small fish beans, comprises the following steps：
(1) small fish is Jing after drip washing, using Sal, makes soy sauce and spice mixing is pickled；
(2) with fried flavouring agent processed；
(3) being put into the small fish after pickling carries out frying, and the fried fish tartar souce for obtaining color and luster coke yellow is young；
(3) monosodium glutamate and flavor agent seasoning are added, and controls small fish beans moisture below 35%, obtain final product small fish beans.
To lift the fragrance of small fish beans, and make flavour not single and coordinate, flavouring agent is included in step (2) of the present invention
But it is not limited to soybean oil, chilli, raw garlic, Rhizoma Zingiberis Recenss, Semen Sojae Preparatum and Semen Sesami.In this step, in order to the flavour of each flavouring agent can
Mutually fusion, the present invention preferably above-mentioned flavouring agent carries out frying in batches, specifically, takes and use after chilli rehydration soybean oil frying
Spicy glossy chili oil is obtained, then with chili oil successively frying Semen Sojae Preparatum, Semen Sesami, raw garlic and Rhizoma Zingiberis Recenss, the frying of the control duration and degree of heating is extremely
Semen Sesami, raw garlic and Rhizoma Zingiberis Recenss delicious and crisp, Semen Sojae Preparatum are non-burnt.Various flavouring agents due to soybean oil priority frying, its each flavouring agent of fusion
Fragrance, then for frying small fish can enable the fragrance matter of flavouring agent penetrate into the flesh of fish in the middle of, make small fish meat fresh
It is fragrant micro- peppery.
As one embodiment of the present of invention, each raw material being related to preferably following weight：
Dry small fish 20-30 parts soybean oil 60-80 parts chilli 20-30 part raw garlic 5-10 part Rhizoma Zingiberis Recenss 5-10 part Sal 5-10
Part Semen Sojae Preparatum 5-10 parts make soy sauce 5-10 part monosodium glutamate 2-5 part Semen Sesami 2-5 part spice mix 2-5 part flavor agent 1-3 parts.
Spice of the present invention including but not limited in Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae and Rhizoma Zingiberiss one or two with
On.
The flavor agent is preferably I+G yeast extracts.
Compared with prior art, the invention has the advantages that：
(1) present invention is first pickled before small fish is fried, makes the moisture penetration of the flesh of fish and internal organs out, reduces the moisture of small fish,
Can make the flesh of fish more bulk crisp when fried and have chewy texture.
(2) present invention soybean oil frying chilli, raw garlic, Rhizoma Zingiberis Recenss, Semen Sojae Preparatum and Semen Sesami in batches.The frying of soybean oil elder generation
Chilli obtains spicy glossy chili oil, then with chili oil successively frying Semen Sojae Preparatum, Semen Sesami, raw garlic and Rhizoma Zingiberis Recenss, controls the duration and degree of heating
Frying is to Semen Sesami, raw garlic and Rhizoma Zingiberis Recenss delicious and crisp, and Semen Sojae Preparatum are non-burnt, and the fragrance of each flavouring agent is merged in chili oil, then for frying fish
Son can enable the fragrance matter of flavouring agent penetrate in the middle of the flesh of fish, make that the fresh perfume of small fish meat is micro- peppery, and sauce is fresh salty spicy,
Flavour enriches.
(3) present invention controls product moisture below 35%, and because moisture is low, microorganism is difficult growth, without the need for
Addition preservative, it is also possible to ensure the quality in small fish jam products effect duration.
(4) small fish of frying of the present invention is glossy exquisitely carved, spicy tasty and refreshing, be go with rice, noodles served with soy sauce, sesame butter, etc., the good merchantable brand of going with rice or bread of cooking, and produce
Product are not required to add preservative.Fish beans on the market are compared, with color, body each side advantage.
Specific embodiment
Following examples are used to illustrate and implement the present invention, belong to the protection domain of invention, the common skill of the art
Art personnel content according with disclosure above is capable of achieving the purpose of the present invention.
Embodiment 1
Dispensing：20 portions of dry small fish, 60 portions of soybean oil, 25 portions of chilli, 5 portions of raw garlic, 5 portions of Rhizoma Zingiberis Recenss, 8 parts of Sal, 7 parts of Semen Sojae Preparatum are made
Make 5 parts of soy sauce, 3 parts of monosodium glutamate, 2 parts of Semen Sesami, 3 parts of spice mix, 1 part of I+G yeast extracts.
Spice mix includes Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae and Rhizoma Zingiberiss.Rhizoma Zingiberis Recenss and raw garlic crush stand-by.
The preparation of small fish beans：
(1) dry small fish is Jing after drip washing, using Sal, makes soy sauce and spice mixing pickles 2 hours.
(2) after chilli rehydration, with soybean oil frying spicy glossy chili oil is obtained.Then fried successively with chili oil
Semen Sojae Preparatum processed, Semen Sesami, raw garlic and Rhizoma Zingiberis Recenss, control the duration and degree of heating, and by regulating gas size, at 105-110 DEG C, frying is to sesame for temperature control
Fiber crops, raw garlic and Rhizoma Zingiberis Recenss delicious and crisp, Semen Sojae Preparatum are non-burnt.
(3) being put into the small fish after pickling carries out frying, and the fried fish tartar souce for obtaining color and luster coke yellow is young；
(4) monosodium glutamate and I+G yeast extract seasonings are added, and controls moisture below 35%, obtain final product small fish beans, small fish meat is fresh
It is fragrant it is micro- it is peppery have chewy texture, sauce is fresh salty spicy, and flavour enriches.
Embodiment 2
Dispensing：25 portions of dry small fish, 65 portions of soybean oil, 25 portions of chilli, 8 portions of raw garlic, 8 portions of Rhizoma Zingiberis Recenss, 8 parts of Sal, 6 parts of Semen Sojae Preparatum are made
Make 8 parts of soy sauce, 5 parts of monosodium glutamate, 4 parts of Semen Sesami, 3 parts of spice mix, 2 parts of I+G yeast extracts.
Spice mix includes Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae and Rhizoma Zingiberiss.Rhizoma Zingiberis Recenss and raw garlic crush stand-by.
The preparation of small fish beans：
(1) dry small fish is Jing after drip washing, using Sal, makes soy sauce and spice mixing pickles 3 hours.
(2) after chilli rehydration, with soybean oil frying spicy glossy chili oil is obtained.Then fried successively with chili oil
Semen Sojae Preparatum processed, Semen Sesami, raw garlic and Rhizoma Zingiberis Recenss, control the duration and degree of heating, and by regulating gas size, at 105-110 DEG C, frying is to sesame for temperature control
Fiber crops, raw garlic and Rhizoma Zingiberis Recenss delicious and crisp, Semen Sojae Preparatum are non-burnt.
(3) being put into the small fish after pickling carries out frying, and the fried fish tartar souce for obtaining color and luster coke yellow is young；
(4) monosodium glutamate and I+G yeast extract seasonings are added, and controls moisture below 35%, obtain final product small fish beans, small fish meat is fresh
It is fragrant it is micro- it is peppery have chewy texture, sauce is fresh salty spicy, and flavour enriches.
Embodiment 3
Dispensing：30 portions of dry small fish, 70 portions of soybean oil, 30 portions of chilli, 8 portions of raw garlic, 6 portions of Rhizoma Zingiberis Recenss, 6 parts of Sal, 10 parts of Semen Sojae Preparatum are made
Make 6 parts of soy sauce, 5 parts of monosodium glutamate, 3 parts of Semen Sesami, 4 parts of spice mix, 3 parts of I+G yeast extracts.
Spice mix includes Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae and Rhizoma Zingiberiss.Rhizoma Zingiberis Recenss and raw garlic crush stand-by.
The preparation of small fish beans：
(1) dry small fish is Jing after drip washing, using Sal, makes soy sauce and spice mixing pickles 4 hours.
(2) after chilli rehydration, with soybean oil frying spicy glossy chili oil is obtained.Then fried successively with chili oil
Semen Sojae Preparatum processed, Semen Sesami, raw garlic and Rhizoma Zingiberis Recenss, control the duration and degree of heating, and by regulating gas size, at 105-110 DEG C, frying is to sesame for temperature control
Fiber crops, raw garlic and Rhizoma Zingiberis Recenss delicious and crisp, Semen Sojae Preparatum are non-burnt.
(3) being put into the small fish after pickling carries out frying, and the fried fish tartar souce for obtaining color and luster coke yellow is young；
(4) monosodium glutamate and I+G yeast extract seasonings are added, and controls moisture below 35%, obtain final product small fish beans, small fish meat is fresh
It is fragrant it is micro- it is peppery have chewy texture, sauce is fresh salty spicy, and flavour enriches.
Embodiment 4
Dispensing：25 portions of dry small fish, 75 portions of soybean oil, 30 portions of chilli, 5 portions of raw garlic, 5 portions of Rhizoma Zingiberis Recenss, 8 parts of Sal, 8 parts of Semen Sojae Preparatum are made
Make 6 parts of soy sauce, 5 parts of monosodium glutamate, 3 parts of Semen Sesami, 3 parts of spice mix, 1 part of I+G yeast extracts.
Spice mix includes Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Pericarpium Zanthoxyli, Pericarpium Citri Reticulatae and Rhizoma Zingiberiss.Rhizoma Zingiberis Recenss and raw garlic crush stand-by.
The preparation of small fish beans：
(1) dry small fish is Jing after drip washing, using Sal, makes soy sauce and spice mixing pickles 3 hours.
(2) after chilli rehydration, with soybean oil frying spicy glossy chili oil is obtained.Then fried successively with chili oil
Semen Sojae Preparatum processed, Semen Sesami, raw garlic and Rhizoma Zingiberis Recenss, control the duration and degree of heating, and by regulating gas size, at 105-110 DEG C, frying is to sesame for temperature control
Fiber crops, raw garlic and Rhizoma Zingiberis Recenss delicious and crisp, Semen Sojae Preparatum are non-burnt.
(3) being put into the small fish after pickling carries out frying, and the fried fish tartar souce for obtaining color and luster coke yellow is young；
(4) monosodium glutamate and I+G yeast extract seasonings are added, and controls moisture below 35%, obtain final product small fish beans, small fish meat is fresh
It is fragrant it is micro- it is peppery have chewy texture, sauce is fresh salty spicy, and flavour enriches.
The present invention is not limited to above-mentioned specific embodiment, according to the above, according to the ordinary technical knowledge of this area
And customary means, under the premise of without departing from above-mentioned basic fundamental thought of the invention, the present invention can also make other various ways
Equivalent modifications, replace or change, among all falling within protection scope of the present invention.
Claims (10)
1. a kind of small fish beans, is characterized in that, are made up of following preparation method：
(1) small fish is Jing after drip washing, using Sal, makes soy sauce and spice mixing is pickled；
(2) with fried flavouring agent processed；
(3) being put into the small fish after pickling carries out frying, and the fried fish tartar souce for obtaining color and luster coke yellow is young；
(3) monosodium glutamate and flavor agent seasoning are added, and controls small fish beans moisture below 35%, obtain final product small fish beans.
2. small fish beans according to claim 1, is characterized in that, in the step (1), small fish and Sal, make soy sauce and
Ratio between spice is 4-6:1-3:0.5-1.
3. small fish beans according to claim 1, is characterized in that, flavouring agent is including but not limited to Semen sojae atricolor in the step (2)
Oil, chilli, raw garlic, Rhizoma Zingiberis Recenss, Semen Sojae Preparatum and Semen Sesami.
4. small fish beans according to claim 3, is characterized in that, each flavouring agent carries out frying in batches in the step (2)：Take
Spicy glossy chili oil is obtained with soybean oil frying after chilli rehydration, then with chili oil successively frying Semen Sojae Preparatum, Semen Sesami, life
Bulbus Allii and Rhizoma Zingiberis Recenss, control duration and degree of heating frying is to Semen Sesami, raw garlic and Rhizoma Zingiberis Recenss delicious and crisp, and Semen Sojae Preparatum are non-burnt.
5. the small fish beans according to right wants 3, is characterized in that, the weight of the raw material is as follows：
Dry small fish 20-30 parts soybean oil 60-80 parts chilli 20-30 part raw garlic 5-10 part Rhizoma Zingiberis Recenss 5-10 part Sal 5-10
Part Semen Sojae Preparatum 5-10 parts make soy sauce 5-10 part monosodium glutamate 2-5 part Semen Sesami 2-5 part spice mix 2-5 part flavor agent 1-3 parts.
6. the small fish beans according to right wants 3, is characterized in that, the spice including but not limited to Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Pericarpium Zanthoxyli,
One or more in Pericarpium Citri Reticulatae and Rhizoma Zingiberiss；The flavor agent is I+G yeast extracts.
7. the preparation method of the small fish beans described in any one of claim 1-6, is characterized in that, comprise the following steps：
(1) small fish is Jing after drip washing, using Sal, makes soy sauce and spice mixing is pickled；
(2) with fried flavouring agent processed；
(3) being put into the small fish after pickling carries out frying, and the fried fish tartar souce for obtaining color and luster coke yellow is young；
(3) monosodium glutamate and flavor agent seasoning are added, and controls small fish beans moisture below 35%, obtain final product small fish beans.
8. the preparation method of small fish beans according to claim 7, is characterized in that, in the step (2) flavouring agent include but
It is not limited to soybean oil, chilli, raw garlic, Rhizoma Zingiberis Recenss, Semen Sojae Preparatum and Semen Sesami.
9. the preparation method of small fish beans according to claim 7, is characterized in that, each flavouring agent is carried out in the step (2)
Frying in batches：Take and obtain spicy glossy chili oil with soybean oil frying after chilli rehydration, then with chili oil successively frying
Semen Sojae Preparatum, Semen Sesami, raw garlic and Rhizoma Zingiberis Recenss, control duration and degree of heating frying is to Semen Sesami, raw garlic and Rhizoma Zingiberis Recenss delicious and crisp, and Semen Sojae Preparatum are non-burnt.
10. the preparation method of small fish beans according to claim 8, is characterized in that, the weight of each raw material is as follows：
Dry small fish 20-30 parts soybean oil 60-80 parts chilli 20-30 part raw garlic 5-10 part Rhizoma Zingiberis Recenss 5-10 part Sal 5-10
Part Semen Sojae Preparatum 5-10 parts make soy sauce 5-10 part monosodium glutamate 2-5 part Semen Sesami 2-5 part spice mix 2-5 part flavor agent 1-3 parts.
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| CN201611130501.7A CN106666489B (en) | 2016-12-09 | 2016-12-09 | Fish roe sauce and preparation method thereof |
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| CN201611130501.7A CN106666489B (en) | 2016-12-09 | 2016-12-09 | Fish roe sauce and preparation method thereof |
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