CN107890079A - A kind of Salangid paste and its processing technology with green tea flavored - Google Patents
A kind of Salangid paste and its processing technology with green tea flavored Download PDFInfo
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- CN107890079A CN107890079A CN201711073196.7A CN201711073196A CN107890079A CN 107890079 A CN107890079 A CN 107890079A CN 201711073196 A CN201711073196 A CN 201711073196A CN 107890079 A CN107890079 A CN 107890079A
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- parts
- silverfish
- green tea
- sea
- tangle
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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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The present invention provides a kind of Salangid paste and its processing technology with green tea flavored, is related to sauce manufacture field, includes the formula of following parts by weight：40~45 parts of silverfish, 10~12 parts of river prawn, 9~13 parts of dry sea-tangle, 15~20 parts of soya bean, 8~12 parts of starch, 4~6 parts of spices, 5~8 parts of zymophyte, 4~6 parts of flavoring, 12~15 parts of green tea；The invention provides a kind of Salangid paste and its processing technology with green tea flavored, sauce is delicious, it is nutritious, rich in protein, fat, vitamin and mineral element, using sea-tangle parcel silverfish fermentation so that fermentation process is relatively independent between silverfish, pollutant is avoided to pollute whole jar for making or keeping thick soya bean sauce during fermentation, silverfish and river prawn remove fishy smell by cleaning so that Salangid paste has the function that good suppression raw meat, carries fresh, flavouring.
Description
Technical field
The present invention relates to sauce manufacture field, and in particular to a kind of Salangid paste and its processing technology with green tea flavored.
Background technology
Silverfish moves in the fresh-water fishes in coastal waters, has ocean to the habit of rivers migration.The Taihu Lake in China, the West Lake, Ma Hu
It is that three Big Salangids abound with lake.Minority is distributed in Korea, Japan and Far-east Area of Russia.My silverfish originates from Sino-Russian intersection
Xinkaihu Lake.Xinkaihu Lake silver fish length is slightly round, no squama, delicate transparent, color and luster such as silver.Protein, amino acid content are rich in silverfish
Richness, nutritive value is high, there is kidney tonifying to increase sun, dispel empty promoting blood circulation, beneficial spleen moistening lung and other effects, is invigorant.Silverfish biggest advantage
It is integrally to eat, i.e., internal organ, head, wing do not remove, can integrally eat, and suitable old man and child eat, and its health lengthens one's life
Function be generally acknowledged.
Silverfish is nice not to be grown when being constrained to the holding time, and many areas can not have a silverfish of fresh flavor, and silverfish
Sauce is a kind of sauce that can preserve silverfish flavor and nutrition instruction well.
The content of the invention
In view of the shortcomings of the prior art, the invention provides a kind of Salangid paste and its processing technology with green tea flavored,
Salangid paste has the function that good suppression raw meat, carries fresh, flavouring.
To realize object above, the present invention is achieved by the following technical programs：A kind of silverfish with green tea flavored
Sauce and its processing technology, include the formula of following parts by weight：40~45 parts of silverfish, 10~12 parts of river prawn, dry sea-tangle 9~13
Part, 15~20 parts of soya bean, 8~12 parts of starch, 4~6 parts of spices, 5~8 parts of zymophyte, 4~6 parts of flavoring, green tea 12~15
Part.
Preferably, the spices includes rosemary, safflower, fennel seeds, dried orange peel, radix glycyrrhizae, peppermint, cloves, jasmine, osmanthus
Flower, rose.
Preferably, the flavouring includes sea salt, monosodium glutamate, cooking wine, capsicum, light soy sauce.
Preferably, the zymophyte be Aspergillus sojae, aspergillus niger and aspergillus oryzae the compound bacteria mixed, the sauce
The mass ratio of oily aspergillus, aspergillus niger and aspergillus oryzae is 1~3:3~6:8~10.
Preferably, the formula of described Salangid paste, comprises the following steps：
S1. selected high-quality silverfish and river prawn, impurity elimination cleaning are stand-by；
S2. silverfish is put into steam chest boiling, the time is 30~40min, and Steam pressure control is in 0.16~0.18Mpa；
S3. it is put into after soya bean cleaning in pot, adds appropriate water and boiled, it is well-done to soya bean, then drain beans liquid；
S4. river prawn is dried in the environment of high temperature drying, is 5~7% to water content, obtains dry river shrimp；
S5. by dry river shrimp, spices, green tea and flavoring for mixture, carried out blending grinding with colloid mill, then with boiling
Soya bean mixing afterwards, the starch after addition gelatinization, obtains batch mixing；
S6. zymophyte is added in batch mixing, is then stirred with mixer, obtains fermentation material；
S7. sea-tangle is cut into 25cm × 30cm sizes, then cleaning is dried standby；
S8. smeared with fermentation material on silverfish after cooking, outside is wrapped up with sea-tangle again, silverfish and fermentation in sea-tangle
The ratio of material is 2:0.5~1, package quantity is 6~10 in every sea-tangle；
S9. the silverfish wrapped is piled up in jar for making or keeping thick soya bean sauce, ferments 15~20 days, then take out the silverfish fermented, use glue
Body wears into Salangid paste；
S10. Salangid paste microwave sterilization machine is sterilized, be fitted into by filling apparatus in clean and sterilizing container, envelope
Mouthful, Refrigerated Transport.
The invention provides a kind of Salangid paste and its processing technology with green tea flavored, sauce is delicious, nutritious, rich
Containing protein, fat, vitamin and mineral element, using sea-tangle parcel silverfish fermentation so that fermentation process is relative between silverfish
Independently, pollutant is avoided to pollute whole jar for making or keeping thick soya bean sauce during fermentation, silverfish and river prawn pass through cleaning, remove fishy smell so that Salangid paste has
There is good suppression raw meat, carry fresh, flavouring.
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not making
The every other embodiment obtained under the premise of creative work, belongs to the scope of protection of the invention.
Embodiment 1：
A kind of Salangid paste and its processing technology with green tea flavored, include the formula of following parts by weight：40 parts of silverfish,
10 parts of river prawn, 9 parts of dry sea-tangle, 15 parts of soya bean, 8 parts of starch, 4 parts of spices, 5 parts of zymophyte, 4 parts of flavoring, 12 parts of green tea.
Preferably, the spices includes rosemary, safflower, fennel seeds, dried orange peel, radix glycyrrhizae, peppermint, cloves, jasmine, osmanthus
Flower, rose.
Preferably, the flavouring includes sea salt, monosodium glutamate, cooking wine, capsicum, light soy sauce.
Preferably, the zymophyte be Aspergillus sojae, aspergillus niger and aspergillus oryzae the compound bacteria mixed, the sauce
The mass ratio of oily aspergillus, aspergillus niger and aspergillus oryzae is 1:3:8.
Preferably, the formula of described Salangid paste, comprises the following steps：
S1. selected high-quality silverfish and river prawn, impurity elimination cleaning are stand-by；
S2. silverfish is put into steam chest boiling, time 30min, Steam pressure control is in 0.16Mpa；
S3. it is put into after soya bean cleaning in pot, adds appropriate water and boiled, it is well-done to soya bean, then drain beans liquid；
S4. river prawn is dried in the environment of high temperature drying, is 5% to water content, obtains dry river shrimp；
S5. by dry river shrimp, spices, green tea and flavoring for mixture, carried out blending grinding with colloid mill, then with boiling
Soya bean mixing afterwards, the starch after addition gelatinization, obtains batch mixing；
S6. zymophyte is added in batch mixing, is then stirred with mixer, obtains fermentation material；
S7. sea-tangle is cut into 25cm × 30cm sizes, then cleaning is dried standby；
S8. smeared with fermentation material on silverfish after cooking, outside is wrapped up with sea-tangle again, silverfish and fermentation in sea-tangle
The ratio of material is 2:0.5, package quantity is 6 in every sea-tangle；
S9. the silverfish wrapped is piled up in jar for making or keeping thick soya bean sauce, ferments 20 days, then take out the silverfish fermented, use colloid mill
Wear into Salangid paste；
S10. Salangid paste microwave sterilization machine is sterilized, be fitted into by filling apparatus in clean and sterilizing container, envelope
Mouthful, Refrigerated Transport.
Embodiment 2：
A kind of Salangid paste and its processing technology with green tea flavored, include the formula of following parts by weight：45 parts of silverfish,
12 parts of river prawn, 13 parts of dry sea-tangle, 20 parts of soya bean, 12 parts of starch, 6 parts of spices, 8 parts of zymophyte, 6 parts of flavoring, 15 parts of green tea.
Preferably, the spices includes rosemary, safflower, fennel seeds, dried orange peel, radix glycyrrhizae, peppermint, cloves, jasmine, osmanthus
Flower, rose.
Preferably, the flavouring includes sea salt, monosodium glutamate, cooking wine, capsicum, light soy sauce.
Preferably, the zymophyte be Aspergillus sojae, aspergillus niger and aspergillus oryzae the compound bacteria mixed, the sauce
The mass ratio of oily aspergillus, aspergillus niger and aspergillus oryzae is 3:6:10.
Preferably, the formula of described Salangid paste, comprises the following steps：
S1. selected high-quality silverfish and river prawn, impurity elimination cleaning are stand-by；
The cleaning method of the S3 is：It will will wrap up silverfish respectively and river prawn be placed in inside different gauze bags, gauze
Bag be put into service sink cleaning materials soak 25~30min, then with flowing water rinse gauze bag, until fishy smell remove, after the completion of squeeze
Pressure gauze bag drains away the water, and takes out silverfish and river prawn；
The cleaning materials includes：3~5 parts of sodium bicarbonate, 2~3 parts of refined salt, 1~2 part of lemon tablet, 2~4 parts of hawthorn, ginger splices 2
~3 parts；
S2. silverfish is put into steam chest boiling, the time is 30~40min, and Steam pressure control is in 0.16~0.18Mpa；
Savory elevator is put into the steam chest in the liquid of institute's boiling, the fragrance elevator includes：Dry lemongrass
6~10 parts of grass, 1~2 part of radix glycyrrhizae, 0.5~1.5 part of honeysuckle, 4~5 parts of chrysanthemum, 2~3 parts of orange peel, 4~5 parts of corn stigma, longan
2~3 parts of core, 2~3 parts of the leaf of bamboo, the seedpod of the lotus do 1~2 part, 1~2 part of lotus seed shell；
S3. it is put into after soya bean cleaning in pot, adds appropriate water and boiled, it is well-done to soya bean, then drain beans liquid；
S4. river prawn is dried in the environment of high temperature drying, is 5~7% to water content, obtains dry river shrimp；
S5. by dry river shrimp, spices, green tea and flavoring for mixture, carried out blending grinding with colloid mill, then with boiling
Soya bean mixing afterwards, the starch after addition gelatinization, obtains batch mixing；
S6. zymophyte is added in batch mixing, is then stirred with mixer, obtains fermentation material；
S7. sea-tangle is cut into 25cm × 30cm sizes, then cleaning is dried standby；
S8. smeared with fermentation material on silverfish after cooking, outside is wrapped up with sea-tangle again, silverfish and fermentation in sea-tangle
The ratio of material is 2:0.5~1, package quantity is 6~10 in every sea-tangle；
S9. the silverfish wrapped is piled up in jar for making or keeping thick soya bean sauce, ferments 15~20 days, then take out the silverfish fermented, use glue
Body wears into Salangid paste；
S10. Salangid paste microwave sterilization machine is sterilized, be fitted into by filling apparatus in clean and sterilizing container, envelope
Mouthful, Refrigerated Transport.
Experiment
Salangid paste made from embodiment 1,2 is tested, and contrasted with the common alec in market.Result of the test is such as
Under：
Experiment proves：
The invention provides a kind of Salangid paste and its processing technology with green tea flavored, sauce is delicious, nutritious, rich
Containing protein, fat, vitamin and mineral element, using sea-tangle parcel silverfish fermentation so that fermentation process is relative between silverfish
Independently, pollutant is avoided to pollute whole jar for making or keeping thick soya bean sauce during fermentation, silverfish and river prawn pass through cleaning, remove fishy smell so that Salangid paste has
There is good suppression raw meat, carry fresh, flavouring.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those within the art that：It still can be to foregoing each implementation
Technical scheme described in example is modified, or carries out equivalent substitution to which part technical characteristic；And these modification or
Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (5)
1. a kind of Salangid paste and its processing technology with green tea flavored, it is characterised in that include the formula of following parts by weight：
40~45 parts of silverfish, 10~12 parts of river prawn, 9~13 parts of dry sea-tangle, 15~20 parts of soya bean, 8~12 parts of starch, 4~6 parts of spices,
5~8 parts of zymophyte, 4~6 parts of flavoring, 12~15 parts of green tea.
2. there is the Salangid paste of green tea flavored as claimed in claim 1, it is characterised in that the spices includes rosemary, hidden
Safflower, fennel seeds, dried orange peel, radix glycyrrhizae, peppermint, cloves, jasmine, sweet osmanthus, rose.
3. there is the Salangid paste of green tea flavored as claimed in claim 1, it is characterised in that the flavouring includes sea salt, taste
Essence, cooking wine, capsicum, light soy sauce.
4. as claimed in claim 1 have green tea flavored Salangid paste, it is characterised in that the zymophyte be Aspergillus sojae,
The compound bacteria mixed of aspergillus niger and aspergillus oryzae, the mass ratio of the Aspergillus sojae, aspergillus niger and aspergillus oryzae is 1~3:
3~6:8~10.
5. the processing technology of the Salangid paste with green tea flavored as claimed in claim 1, it is characterised in that including following step
Suddenly：
S1. selected high-quality silverfish and river prawn, impurity elimination cleaning are stand-by；
S2. silverfish is put into steam chest boiling, the time is 30~40min, and Steam pressure control is in 0.16~0.18Mpa；
S3. it is put into after soya bean cleaning in pot, adds appropriate water and boiled, it is well-done to soya bean, then drain beans liquid；
S4. river prawn is dried in the environment of high temperature drying, is 5~7% to water content, obtains dry river shrimp；
S5. by dry river shrimp, spices, green tea and flavoring for mixture, carried out blending grinding with colloid mill, then with boil after
Soya bean mixes, and the starch after addition gelatinization, obtains batch mixing；
S6. zymophyte is added in batch mixing, is then stirred with mixer, obtains fermentation material；
S7. sea-tangle is cut into 25cm × 30cm sizes, then cleaning is dried standby；
S8. smeared with fermentation material on silverfish after cooking, outside is wrapped up with sea-tangle again, silverfish and fermentation material in sea-tangle
Ratio is 2:0.5~1, package quantity is 6~10 in every sea-tangle；
S9. the silverfish wrapped is piled up in jar for making or keeping thick soya bean sauce, ferments 15~20 days, then take out the silverfish fermented, use colloid mill
Wear into Salangid paste；
S10. Salangid paste microwave sterilization machine is sterilized, be fitted into by filling apparatus in clean and sterilizing container, sealing is cold
Transport contraband is defeated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711073196.7A CN107890079A (en) | 2017-11-04 | 2017-11-04 | A kind of Salangid paste and its processing technology with green tea flavored |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711073196.7A CN107890079A (en) | 2017-11-04 | 2017-11-04 | A kind of Salangid paste and its processing technology with green tea flavored |
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| Publication Number | Publication Date |
|---|---|
| CN107890079A true CN107890079A (en) | 2018-04-10 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711073196.7A Pending CN107890079A (en) | 2017-11-04 | 2017-11-04 | A kind of Salangid paste and its processing technology with green tea flavored |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113367321A (en) * | 2020-03-09 | 2021-09-10 | 四川大学 | Salty tea sauce and preparation method thereof |
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| CN103689544A (en) * | 2013-12-04 | 2014-04-02 | 田世伟 | Whitebait sauce with pickled peppers and preparation method thereof |
| CN104012937A (en) * | 2014-05-10 | 2014-09-03 | 安徽林苑农副食品有限公司 | Green tea minced chicken and preparation method thereof |
| CN105918874A (en) * | 2016-04-28 | 2016-09-07 | 陈永福 | Squid soybean sauce and preparation method thereof |
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2017
- 2017-11-04 CN CN201711073196.7A patent/CN107890079A/en active Pending
Patent Citations (5)
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|---|---|---|---|---|
| CN103284122A (en) * | 2012-02-27 | 2013-09-11 | 熊新安 | Whitebait sauce and preparation method thereof |
| CN103549374A (en) * | 2013-09-27 | 2014-02-05 | 青岛文创科技有限公司 | Seaweed broad bean paste and preparation method thereof |
| CN103689544A (en) * | 2013-12-04 | 2014-04-02 | 田世伟 | Whitebait sauce with pickled peppers and preparation method thereof |
| CN104012937A (en) * | 2014-05-10 | 2014-09-03 | 安徽林苑农副食品有限公司 | Green tea minced chicken and preparation method thereof |
| CN105918874A (en) * | 2016-04-28 | 2016-09-07 | 陈永福 | Squid soybean sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 作者不详: "菜叶豆腐乳怎么做", 《百度HTTPS://JINGYAN.BAIDU.COM/ARTICLE/676629976D38AA54D51B8439.HTML》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113367321A (en) * | 2020-03-09 | 2021-09-10 | 四川大学 | Salty tea sauce and preparation method thereof |
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