CN107223911A - A kind of spicy dace can and preparation method thereof - Google Patents
A kind of spicy dace can and preparation method thereof Download PDFInfo
- Publication number
- CN107223911A CN107223911A CN201710481872.8A CN201710481872A CN107223911A CN 107223911 A CN107223911 A CN 107223911A CN 201710481872 A CN201710481872 A CN 201710481872A CN 107223911 A CN107223911 A CN 107223911A
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- Prior art keywords
- dace
- spicy
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- preparation
- oil
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Classifications
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- 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
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- 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)
- Seasonings (AREA)
Abstract
The invention discloses a kind of spicy dace can and preparation method thereof, the spicy dace can is prepared from by the raw material of following mass parts：Dace：100 parts；Edible vegetable oil：45~55 parts；Chilli is broken：2~6 parts；Chilli powder：1~4 part；Pepper grain：0.5~1.5 part；Zanthoxylum powder：1~4 part；Sesame：1~5 part；Edible salt：1.5~3.5 parts；Flavoring essence：2~5 parts.The preparation method of the spicy dace can comprises the following steps：1) the dry preparation of dace；2) the dry seasoning of dace；3) preparation of spice；4) mixing tinning, sealing sterilization.The spicy dace can of the present invention has unique flavor of hot, oppress delicious flavour flexible, it is tasty uniform, it is of high nutritive value, material mixture ratio is simple, simple production process, carry and instant, long shelf-life, and with the extension of holding time within the shelf-life, the fusion degree more and more higher of the flesh of fish and spice, flesh of fish crisp-fried further is spicy.
Description
Technical field
The present invention relates to a kind of spicy dace can and preparation method thereof.
Background technology
Dace, is commonly called as native dace, dace public affairs, snow dace, is a kind of fish for living in warmer climate area, is mainly distributed on south China
Area.In Pearl River Delta, dace is that rivers fish for one of main object with pond culture, the cultivation history of existing centuries.
The fine and tender taste of dace, delicious flavour rich in nutrients such as protein, vitamin A, calcium, magnesium, selenium, and has replenishing qi and blood, is good for
The effect of muscles and bones, diuresis.At present, dace can has realized that commercialization produces and sells.However, commercially available dace can is most
There are problems that many oil, jerky, partially, mouthfeel is single, predominantly fermented soya bean local flavor canned fish, not only poor taste, and long-term consumption
The healthy of people can be had a certain impact.
The content of the invention
It is an object of the invention to provide a kind of spicy dace can and preparation method thereof.
The technical solution used in the present invention is：
A kind of spicy dace can, is prepared from by the raw material of following mass parts：
Dace：100 parts；
Edible vegetable oil：45~55 parts；
Chilli is broken：2~6 parts；
Chilli powder：1~4 part；
Pepper grain：0.5~1.5 part；
Zanthoxylum powder：1~4 part；
Sesame：1~5 part；
Edible salt：1.5~3.5 parts；
Flavoring essence：2~5 parts.
Described edible vegetable oil is soybean oil, corn oil, peanut oil, sesame oil, sunflower oil, palm oil, rapeseed oil
At least one of.
Described chilli is broken by red two twigs of the chaste tree capsicum is broken, conical redpepper fruit capsicum is broken according to mass ratio 1：(0.4~0.8) group
Into.
Described flavoring essence is by powdered beef, chicken paste, chilli sauce, capsicum paste in mass ratio 1：(3~6)：(4~9)：(1
~4) constitute.
The preparation method of above-mentioned spicy dace can, comprises the following steps：
1) the dry preparation of dace：Fresh dace is through scaling, decaptitating, remove intestines, it is cleaning, salted, fried, obtain dace and do；
2) the dry seasoning of dace：Flavoring essence and edible salt water are dissolved, then are dipped in dace is dry wherein, is soaked
It is tasty；
3) preparation of spice：Sesame is fried, then, chilli powder broken with chilli, pepper grain and zanthoxylum powder are well mixed；
4) tinning：By dace is dry, edible vegetable oil and spice tinning, vacuumize sealing, sterilization obtains spicy dace tank
Head.
Step 2) described in immersion it is tasty at 70~90 DEG C carry out, soak time be 60~200 seconds.
The beneficial effects of the invention are as follows：
1) spicy dace can of the invention has unique flavor of hot, and flesh of fish delicious flavour is flexible, tasty uniform,
It is of high nutritive value；
2) spicy dace canning material of the invention proportioning is simple, and simple production process is with short production cycle, and energy consumption is low, raw
Produce cost low；
3) spicy dace can of the invention is carried and instant, long shelf-life, and when within the shelf-life with preserving
Between extension, the flesh of fish and the fusion degree more and more higher of spice, flesh of fish crisp-fried further is spicy.
Embodiment
A kind of spicy dace can, is prepared from by the raw material of following mass parts：
Dace：100 parts；
Edible vegetable oil：45~55 parts；
Chilli is broken：2~6 parts；
Chilli powder：1~4 part；
Pepper grain：0.5~1.5 part；
Zanthoxylum powder：1~4 part；
Sesame：1~5 part；
Edible salt：1.5~3.5 parts；
Flavoring essence：2~5 parts.
It is preferred that, described edible vegetable oil is soybean oil, corn oil, peanut oil, sesame oil, sunflower oil, palm oil,
At least one of rapeseed oil.
It is preferred that, described chilli is broken by red two twigs of the chaste tree capsicum is broken, conical redpepper fruit capsicum is broken according to mass ratio 1：(0.4~
0.8) constitute.
It is preferred that, described flavoring essence is by powdered beef, chicken paste, chilli sauce, capsicum paste in mass ratio 1：(3~6)：(4
~9)：(1~4) constitute.
The preparation method of above-mentioned spicy dace can, comprises the following steps：
1) the dry preparation of dace：Fresh dace is through scaling, decaptitating, remove intestines, it is cleaning, salted, fried, obtain dace and do；
2) the dry seasoning of dace：Flavoring essence and edible salt water are dissolved, then are dipped in dace is dry wherein, is soaked
It is tasty；
3) preparation of spice：Sesame is fried, then, chilli powder broken with chilli, pepper grain and zanthoxylum powder are well mixed；
4) tinning：By dace is dry, edible vegetable oil and spice tinning, vacuumize sealing, sterilization obtains spicy dace tank
Head.
It is preferred that, step 2) described in immersion it is tasty at 70~90 DEG C carry out, soak time be 60~200 seconds.
The present invention is made further explanation and description with reference to specific embodiment.
Embodiment 1：
A kind of spicy dace can, its raw material composition is as shown in the table：
The raw material composition table of the spicy dace can of table 1
The preparation method of above-mentioned spicy dace can comprises the following steps：
1) the dry preparation of dace：Fresh dace is through scaling, decaptitating, remove intestines, it is cleaning, salted, fried, obtain dace and do；
2) the dry seasoning of dace：Powdered beef, chicken paste, chilli sauce, capsicum paste and edible salt water are dissolved, and are heated to
90 DEG C, by dace it is dry be dipped in wherein, soak 200 seconds, carry out immersion it is tasty；
3) preparation of spice：Sesame is fried, then with red two twigs of the chaste tree capsicum is broken, broken conical redpepper fruit capsicum, chilli powder, Chinese prickly ash
Grain and zanthoxylum powder are well mixed；
4) tinning：By dace is dry, soybean oil and spice tinning, vacuumize sealing, sterilization obtains spicy dace can.
Embodiment 2：
A kind of spicy dace can, its raw material composition is as shown in the table：
The raw material composition table of the spicy dace can of table 2
The preparation method of above-mentioned spicy dace can comprises the following steps：
1) the dry preparation of dace：Fresh dace is through scaling, decaptitating, remove intestines, it is cleaning, salted, fried, obtain dace and do；
2) the dry seasoning of dace：Powdered beef, chicken paste, chilli sauce, capsicum paste and edible salt water are dissolved, and are heated to
70 DEG C, by dace it is dry be dipped in wherein, soak 100 seconds, carry out immersion it is tasty；
3) preparation of spice：Sesame is fried, then with red two twigs of the chaste tree capsicum is broken, broken conical redpepper fruit capsicum, chilli powder, Chinese prickly ash
Grain and zanthoxylum powder are well mixed；
4) tinning：By dace is dry, sesame oil and spice tinning, vacuumize sealing, sterilization obtains spicy dace can.
Embodiment 3：
A kind of spicy dace can, its raw material composition is as shown in the table：
The raw material composition table of the spicy dace can of table 3
The preparation method of above-mentioned spicy dace can comprises the following steps：
1) the dry preparation of dace：Fresh dace is through scaling, decaptitating, remove intestines, it is cleaning, salted, fried, obtain dace and do；
2) the dry seasoning of dace：Powdered beef, chicken paste, chilli sauce, capsicum paste and edible salt water are dissolved, and are heated to
80 DEG C, by dace it is dry be dipped in wherein, soak 150 seconds, carry out immersion it is tasty；
3) preparation of spice：Sesame is fried, then with red two twigs of the chaste tree capsicum is broken, broken conical redpepper fruit capsicum, chilli powder, Chinese prickly ash
Grain and zanthoxylum powder are well mixed；
4) tinning：By dace is dry, peanut oil and spice tinning, vacuumize sealing, sterilization obtains spicy dace can.
Embodiment 4：
A kind of spicy dace can, its raw material composition is as shown in the table：
The raw material composition table of the spicy dace can of table 4
The preparation method of above-mentioned spicy dace can comprises the following steps：
1) the dry preparation of dace：Fresh dace is through scaling, decaptitating, remove intestines, it is cleaning, salted, fried, obtain dace and do；
2) the dry seasoning of dace：Powdered beef, chicken paste, chilli sauce, capsicum paste and edible salt water are dissolved, and are heated to
80 DEG C, by dace it is dry be dipped in wherein, soak 150 seconds, carry out immersion it is tasty；
3) preparation of spice：Sesame is fried, then with red two twigs of the chaste tree capsicum is broken, broken conical redpepper fruit capsicum, chilli powder, Chinese prickly ash
Grain and zanthoxylum powder are well mixed；
4) tinning：By dace is dry, sesame oil and spice tinning, vacuumize sealing, sterilization obtains spicy dace can.
Embodiment 5：
A kind of spicy dace can, its raw material composition is as shown in the table：
The raw material composition table of the spicy dace can of table 5
The preparation method of above-mentioned spicy dace can comprises the following steps：
1) the dry preparation of dace：Fresh dace is through scaling, decaptitating, remove intestines, it is cleaning, salted, fried, obtain dace and do；
2) the dry seasoning of dace：Powdered beef, chicken paste, chilli sauce, capsicum paste and edible salt water are dissolved, and are heated to
80 DEG C, by dace it is dry be dipped in wherein, soak 80 seconds, carry out immersion it is tasty；
3) preparation of spice：Sesame is fried, then with red two twigs of the chaste tree capsicum is broken, broken conical redpepper fruit capsicum, chilli powder, Chinese prickly ash
Grain and zanthoxylum powder are well mixed；
4) tinning：By dace is dry, soybean oil and spice tinning, vacuumize sealing, sterilization obtains spicy dace can.
Above-described embodiment is preferably embodiment, but embodiments of the present invention are not by above-described embodiment of the invention
Limitation, other any Spirit Essences without departing from the present invention and the change made under principle, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (6)
1. a kind of spicy dace can, it is characterised in that：It is prepared from by the raw material of following mass parts：
Dace：100 parts；
Edible vegetable oil：45~55 parts；
Chilli is broken：2~6 parts；
Chilli powder：1~4 part；
Pepper grain：0.5~1.5 part；
Zanthoxylum powder：1~4 part；
Sesame：1~5 part；
Edible salt：1.5~3.5 parts；
Flavoring essence：2~5 parts.
2. spicy dace can according to claim 1, it is characterised in that：Described edible vegetable oil is soybean oil, jade
At least one of rice bran oil, peanut oil, sesame oil, sunflower oil, palm oil, rapeseed oil.
3. spicy dace can according to claim 1, it is characterised in that：Described chilli is broken by red two twigs of the chaste tree capsicum
Broken, conical redpepper fruit capsicum is broken according to mass ratio 1：(0.4~0.8) constitute.
4. spicy dace can according to claim 1, it is characterised in that：Described flavoring essence is by powdered beef, chicken
Cream, chilli sauce, capsicum paste in mass ratio 1：(3~6)：(4~9)：(1~4) constitute.
5. the preparation method of the spicy dace can in Claims 1 to 4 described in any one, it is characterised in that：Including following
Step：
1) the dry preparation of dace：Fresh dace is through scaling, decaptitating, remove intestines, it is cleaning, salted, fried, obtain dace and do；
2) the dry seasoning of dace：Flavoring essence and edible salt water are dissolved, then are dipped in dace is dry wherein, is soaked into
Taste；
3) preparation of spice：Sesame is fried, then, chilli powder broken with chilli, pepper grain and zanthoxylum powder are well mixed；
4) tinning：By dace is dry, edible vegetable oil and spice tinning, vacuumize sealing, sterilization obtains spicy dace can.
6. preparation method according to claim 5, it is characterised in that：Step 2) described in immersion it is tasty at 70~90 DEG C
Carry out, soak time is 60~200 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710481872.8A CN107223911A (en) | 2017-06-22 | 2017-06-22 | A kind of spicy dace can and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710481872.8A CN107223911A (en) | 2017-06-22 | 2017-06-22 | A kind of spicy dace can and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107223911A true CN107223911A (en) | 2017-10-03 |
Family
ID=59936038
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710481872.8A Pending CN107223911A (en) | 2017-06-22 | 2017-06-22 | A kind of spicy dace can and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771818A (en) * | 2019-11-19 | 2020-02-11 | 湖南创奇食品有限公司 | Preparation method of steamed dace product |
| CN112314895A (en) * | 2020-10-28 | 2021-02-05 | 福建星光食品有限公司 | Canned fish with fermented soya beans and high content of unsaturated fatty acids and processing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000234A (en) * | 2014-05-27 | 2014-08-27 | 广州鹰金钱企业集团公司 | Delicious dace head product and processing technology thereof |
| CN105831624A (en) * | 2016-03-31 | 2016-08-10 | 佛山科学技术学院 | Processing method of fragrant and crisp cirrhinus molitorella soft can based on response surface optimization |
| CN106107632A (en) * | 2016-08-10 | 2016-11-16 | 谢镜国 | A kind of Cirrhina molitorella canned food |
| CN106213269A (en) * | 2016-03-06 | 2016-12-14 | 孙博伦 | A kind of manufacture method of perfume (or spice) peppery Oncorhynchi block |
-
2017
- 2017-06-22 CN CN201710481872.8A patent/CN107223911A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000234A (en) * | 2014-05-27 | 2014-08-27 | 广州鹰金钱企业集团公司 | Delicious dace head product and processing technology thereof |
| CN106213269A (en) * | 2016-03-06 | 2016-12-14 | 孙博伦 | A kind of manufacture method of perfume (or spice) peppery Oncorhynchi block |
| CN105831624A (en) * | 2016-03-31 | 2016-08-10 | 佛山科学技术学院 | Processing method of fragrant and crisp cirrhinus molitorella soft can based on response surface optimization |
| CN106107632A (en) * | 2016-08-10 | 2016-11-16 | 谢镜国 | A kind of Cirrhina molitorella canned food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771818A (en) * | 2019-11-19 | 2020-02-11 | 湖南创奇食品有限公司 | Preparation method of steamed dace product |
| CN112314895A (en) * | 2020-10-28 | 2021-02-05 | 福建星光食品有限公司 | Canned fish with fermented soya beans and high content of unsaturated fatty acids and processing method thereof |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171003 |
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| RJ01 | Rejection of invention patent application after publication |