CN109527439A - A kind of purple perilla capsicum fish-bone glue brick and preparation method thereof - Google Patents
A kind of purple perilla capsicum fish-bone glue brick and preparation method thereof Download PDFInfo
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- CN109527439A CN109527439A CN201811360873.8A CN201811360873A CN109527439A CN 109527439 A CN109527439 A CN 109527439A CN 201811360873 A CN201811360873 A CN 201811360873A CN 109527439 A CN109527439 A CN 109527439A
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- fish
- capsicum
- purple perilla
- bone glue
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 71
- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 71
- 235000004347 Perilla Nutrition 0.000 title claims abstract description 69
- 239000002639 bone cement Substances 0.000 title claims abstract description 48
- 239000011449 brick Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000008574 Capsicum frutescens Species 0.000 title 1
- 244000124853 Perilla frutescens Species 0.000 title 1
- 241000208293 Capsicum Species 0.000 claims abstract description 70
- 241000229722 Perilla <angiosperm> Species 0.000 claims abstract description 68
- 239000000203 mixture Substances 0.000 claims abstract description 54
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 27
- 235000008397 ginger Nutrition 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 241001018563 Nekemias grossedentata Species 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 11
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000004411 aluminium Substances 0.000 claims abstract description 8
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229910052782 aluminium Inorganic materials 0.000 claims abstract description 8
- 238000000748 compression moulding Methods 0.000 claims abstract description 8
- 239000010949 copper Substances 0.000 claims abstract description 8
- 229910052802 copper Inorganic materials 0.000 claims abstract description 8
- 230000007480 spreading Effects 0.000 claims abstract description 8
- 238000003892 spreading Methods 0.000 claims abstract description 8
- 238000010025 steaming Methods 0.000 claims abstract description 8
- 238000012856 packing Methods 0.000 claims abstract description 3
- 241000234314 Zingiber Species 0.000 claims description 26
- 244000269722 Thea sinensis Species 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 241000251468 Actinopterygii Species 0.000 claims description 17
- 238000001035 drying Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims description 6
- 229930003944 flavone Natural products 0.000 claims description 6
- 150000002212 flavone derivatives Chemical class 0.000 claims description 6
- 235000011949 flavones Nutrition 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 238000002481 ethanol extraction Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 abstract description 7
- 150000003839 salts Chemical class 0.000 abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 7
- 239000008158 vegetable oil Substances 0.000 abstract description 7
- 238000003756 stirring Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 3
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 19
- 235000013616 tea Nutrition 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 6
- 235000009569 green tea Nutrition 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000002699 waste material Substances 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to food deep processing, a kind of purple perilla capsicum fish-bone glue brick and preparation method thereof is disclosed.The purple perilla capsicum fish-bone glue brick is made of following raw material by mass percentage: fish-bone glue 45~60%, purple perilla 15~20%, capsicum 15~20%, ginger 2~3%, Ampelopsis grossedentata extrat 2~3%, fecula 1.5~3%, salt 1.5~3%, monosodium glutamate 1.5~3%, vegetable oil 1.5~3%.Preparation method is according to the following steps: weighing all raw materials by said ratio and is placed in blend tank, stirs evenly；The mixture stirred evenly is put into steam copper and steams 10-15min；Mixture after steaming is utilized into mold compression moulding；After the mixture spreading for cooling of compression moulding, it is dried to biodiversity percentage composition 15-20% at 30-50 DEG C, obtains purple perilla capsicum fish-bone glue brick；Purple perilla capsicum fish-bone glue brick is packed with compositing aluminium bag or paper bag packing is finished product.
Description
Technical field
The invention belongs to food deep processing, in particular to a kind of purple perilla capsicum fish-bone glue brick and preparation method thereof.
Background technique
Purple perilla, capsicum are two kinds of hobby based food raw materials typically with raw materials of marine products with good collocation effect, much
Consumer enjoys a lot, such as purple perilla capsicum fries cycle of sixty years, purple perilla capsicum fish.With the raising of living standards of the people, urbanization into
Cheng Yi accelerates, and people are difficult to having time and prepare above-mentioned corresponding raw material.In addition currently, small fish and fish offal in marine industry
Material is mainly used to produce fish meal or directly abandon as waste, causes comprehensive utilization of resources degree low, while seriously polluting ring
Border.In fact, calcareous element and bone collagen rich in etc. are many beneficial to human body in small fish and fish pomace
Nutrition and active constituent.Therefore, deep processed product is developed using small fish and fish pomace and purple perilla, capsicum cooperation, for
Comprehensive utilization of resources, protection environment reduce production cost and big beneficial by method supplement calcium content of diet etc.
Place.
Summary of the invention
In order to solve above-mentioned the shortcomings of the prior art, the primary purpose of the present invention is that providing a kind of purple perilla
Capsicum fish-bone glue brick.
Another object of the present invention is to provide a kind of above-mentioned preparation methods of purple perilla capsicum fish-bone glue brick.
The purpose of the present invention is realized by following technical proposals:
A kind of purple perilla capsicum fish-bone glue brick, which is by following raw material system by mass percentage
At:
Preferably, which is made of following raw material by mass percentage:
In the fish-bone glue, with solids basis, mass percentage >=50%；
The purple perilla, to dry in terms of purple perilla, biodiversity percentage composition≤10%；
The capsicum, to dry in terms of capsicum, biodiversity percentage composition≤10%；
The ginger, to dry in terms of ginger, biodiversity percentage composition≤10%；
The Ampelopsis grossedentata extrat, in terms of general flavone, general flavone mass percentage >=50%.
The fecula refers to the products such as the noun in recipe, including potato starch, cornstarch, potato starch；
The salt, monosodium glutamate, vegetable oil refer to the raw material in food processing；
The fish-bone glue is to be prepared according to the following steps: fresh or freezing small fish or fish pomace being cleaned dry
Only, it shreds and is crushed with pulverizer, crush mesh number 20-40 mesh；Smashed fish-bone slurry is placed in not iron rust steel container
Carry out infusion at a temperature of 100 DEG C, until the solid quality percentage composition in fish-bone slurries stops infusion after being 50%, it is cooling to
With.
The purple perilla is to be prepared according to the following steps: use fresh perilla leaf, wash with water it is clean after in 100 DEG C of heat
In water after blanching 1 minute, it is chopped into 3-5cm size dimension with kitchen knife, biodiversity percentage is dried in drying machine and is contained
Amount≤10%.
The capsicum is to be prepared according to the following steps: being floated in 100 DEG C of hot water after being cleaned up fresh capsicum with water
It scalds 1 minute, is chopped into 3-5cm size dimension with kitchen knife, biodiversity percentage composition≤10% is dried in drying machine；
The ginger is to be prepared according to the following steps: being chopped into after being cleaned up fresh ginger with water with kitchen knife
3-5cm size dimension is dried to biodiversity percentage composition≤10% in drying machine.
The Ampelopsis grossedentata extrat is to be prepared according to the following steps: using the fresh cauline leaf of vine tea, at 35~45 DEG C of temperature
Under the conditions of it is dry after obtain vine tea dry feedstock；Vine tea dry feedstock is obtained into vine tea extracting solution using ethanol extraction method, then is passed through
Spray drying process obtains Ampelopsis grossedentata extrat.
A kind of preparation method of above-mentioned purple perilla capsicum fish-bone glue brick, including following operating procedure:
(1) all raw materials are weighed by said ratio to be placed in blend tank, is stirred evenly；
(2) mixture stirred evenly is put into steam copper and steams 10-15min；During steaming, dry purple
Soviet Union, capsicum, ginger can absorb water softening, be pressed into mould after both facilitating, while also can produce new flavor and taste at high temperature
Taste substance；
(3) mixture after steaming is utilized into mold compression moulding；
(4) by after the mixture spreading for cooling of compression moulding, it is dried to biodiversity percentage composition 15-20% at 30-50 DEG C, obtains
To purple perilla capsicum fish-bone glue brick；
(5) purple perilla capsicum fish-bone glue brick is packed with compositing aluminium bag or paper bag packing is finished product.
Mold described in step (3) is Shi Mo.
The present invention compared with the prior art, have the following advantages and the utility model has the advantages that
(1) it is directly edible to can not only be used for snack food for product of the present invention purple perilla capsicum fish-bone glue brick, and water can also be added to cook system
At vegetable soup；The disadvantage really up to the mark compared to other flavouring fish snacks mouthfeels in the market, the soft silk floss of product of the present invention mouthfeel, suitable crowd is more
Extensively, using also more diversified；
(2) contain a large amount of albumen, fat, mineral element and a large amount of fish smell in fish-bone glue, with purple perilla capsicum ginger
Cooperation, existing aquatic products sea food flavor, and have purple perilla capsicum ginger fragrance；
(3) present invention is taken full advantage of abundant calcareous in these raw materials using small fish and fish pomace as raw material
The many nutrition and active constituent beneficial to human body such as element and bone collagen, in turn avoid abandoning these raw material bring rings
Border pollution；
(4) it has been especially added with Ampelopsis grossedentata extrat in formula, reason is first is that be that purple perilla, capsicum and ginger are warm-natured original
Material is eaten for a long time and is easy " excessive internal heat ", and vine tea is raw material cool in nature, and addition can balance " internal heat " of warm-natured raw material together；Second is that
Sweet after Ampelopsis grossedentata extrat is first bitter, flavour is lasting, whether directly edible this product, or vegetable soup is made in this product cooking, eats
Used time can increase the sweet taste in mouthfeel.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
Each raw material sources used in following embodiment are as follows:
1, fish-bone glue is to be prepared according to the following steps: fresh or freezing small fish or fish pomace are cleaned up,
It shreds and is crushed with pulverizer, crush mesh number 20-40 mesh；Smashed fish-bone slurry is placed in not iron rust steel container
Infusion is carried out at a temperature of 100 DEG C, until the solid quality percentage composition in fish-bone slurries stops infusion after being 50%, it is cooling to
With；In gained fish-bone glue, with solids basis, mass percentage >=50%；
2, purple perilla is to be prepared according to the following steps: use fresh perilla leaf, wash with water it is clean after in 100 DEG C of hot water
After middle blanching 1 minute, it is chopped into 3-5cm size dimension with kitchen knife, biodiversity percentage composition is dried in drying machine
≤ 10%；Gained purple perilla, to dry in terms of purple perilla, biodiversity percentage composition≤10%；
3, capsicum is to be prepared according to the following steps: the blanching 1 in 100 DEG C of hot water after being cleaned up fresh capsicum with water
Minute, it is chopped into 3-5cm size dimension with kitchen knife, biodiversity percentage composition≤10% is dried in drying machine；Institute
Obtain capsicum, to dry in terms of capsicum, biodiversity percentage composition≤10%；
4, ginger is to be prepared according to the following steps: being chopped into 3- with kitchen knife after being cleaned up fresh ginger with water
5cm size dimension is dried to biodiversity percentage composition≤10% in drying machine；Gained ginger, to dry in terms of ginger, moisture
Mass percentage≤10%；
5, Ampelopsis grossedentata extrat is to be prepared according to the following steps: using the fresh cauline leaf of vine tea, in 35~45 DEG C of items of temperature
Vine tea dry feedstock is obtained after drying under part；Vine tea dry feedstock is obtained into vine tea extracting solution using ethanol extraction method, then through spraying
Mist seasoning obtains Ampelopsis grossedentata extrat；Gained Ampelopsis grossedentata extrat, in terms of general flavone, general flavone mass percentage >=50%.
Embodiment 1:
1) according to mass percent meter, weigh respectively 50.00% fish-bone glue, 17.50% purple perilla, 17.50% capsicum,
2.50% ginger, 2.50% Ampelopsis grossedentata extrat, 2.50% fecula, 2.50% salt, 2.50% monosodium glutamate and 2.5% vegetable oil are set
In blend tank, stir evenly；
2) mixture stirred evenly is put into steam copper and steams 10min, inhale dry purple perilla, capsicum, ginger can
Water softens；
3) the mixture compression moulding after being steamed using the dark green tea bricked machine press mould of 500g/ block；
4) by after the mixture spreading for cooling of compression moulding, it is dried to biodiversity content 20% at 50 DEG C, obtains purple perilla capsicum
Fish-bone glue brick；Product is in black brick-shaped, and surface is glossy；There are light tea smell and strong purple perilla capsicum taste with sweet and sour flavor.
5) after drying, purple perilla capsicum fish-bone glue brick compositing aluminium bag is packed Ji Wei finished product.
Embodiment 2:
1) according to mass percent meter, weigh respectively 55.00% fish-bone glue, 20.00% purple perilla, 15.00% capsicum,
2.00% ginger, 2.00% Ampelopsis grossedentata extrat, 1.50% fecula, 1.50% salt, 1.50% monosodium glutamate and 1.5% vegetable oil are set
In blend tank, stir evenly；
2) mixture stirred evenly is put into steam copper and steams 15min, inhale dry purple perilla, capsicum, ginger can
Water softens；
3) mixture after steaming is pressed into cake using the dark green tea pie machine press mould of 500g/ block；
4) after the mixture spreading for cooling of cake being pressed into, it is dried to biodiversity content 15% at 40 DEG C, obtains purple perilla capsicum
Fish-bone glue cake；(product is blocky in black cake, and surface is glossy；There are light tea smell and strong purple perilla capsicum taste with sweet and sour flavor.
5) after drying, purple perilla capsicum fish-bone glue brick compositing aluminium bag is packed Ji Wei finished product.
Embodiment 3:
1) according to mass percent meter, weigh respectively 45.00% fish-bone glue, 20.00% purple perilla, 20.00% capsicum,
3.00% ginger, 3.00% Ampelopsis grossedentata extrat, 1.50% fecula, 1.50% salt, 3.00% monosodium glutamate and 3.00% vegetable oil
It is placed in blend tank, stirs evenly；
2) mixture stirred evenly is put into steam copper and steams 15min, inhale dry purple perilla, capsicum, ginger can
Water softens；
3) mixture after steaming is pressed into cake using the dark green tea pie machine press mould of 500g/ block；
4) after the mixture spreading for cooling of cake being pressed into, it is dried to biodiversity content 15% at 30 DEG C, obtains purple perilla capsicum
Fish-bone glue cake；Product is blocky in black cake, and surface is glossy；There are light tea smell and strong purple perilla capsicum taste with sweet and sour flavor.
5) after drying, purple perilla capsicum fish-bone glue brick compositing aluminium bag is packed Ji Wei finished product.
Embodiment 4:
1) according to mass percent meter, weigh respectively 50.00% fish-bone glue, 15.00% purple perilla, 20.00% capsicum,
3.00% ginger, 3.00% Ampelopsis grossedentata extrat, 3.00% fecula, 3.00% salt, 1.50% monosodium glutamate and 1.50% vegetable oil
It is placed in blend tank, stirs evenly；
2) mixture stirred evenly is put into steam copper and steams 12min, inhale dry purple perilla, capsicum, ginger can
Water softens；
3) mixture after steaming is pressed into cake using the dark green tea pie machine press mould of 500g/ block；
4) after the mixture spreading for cooling of cake being pressed into, it is dried to biodiversity content 20% at 40 DEG C, obtains purple perilla capsicum
Fish-bone glue cake；Product is blocky in black cake, and surface is glossy；There are light tea smell and strong purple perilla capsicum taste with sweet and sour flavor.
5) after drying, purple perilla capsicum fish-bone glue brick compositing aluminium bag is packed Ji Wei finished product.
Embodiment 5:
1) according to mass percent meter, weigh respectively 60.00% fish-bone glue, 15.00% purple perilla, 15.00% capsicum,
2.00% ginger, 2.00% Ampelopsis grossedentata extrat, 1.50% fecula, 1.50% salt, 1.50% monosodium glutamate and 1.50% vegetable oil
It is placed in blend tank, stirs evenly；
2) mixture stirred evenly is put into steam copper and steams 12min, inhale dry purple perilla, capsicum, ginger can
Water softens；
3) mixture after steaming is pressed into cake using the dark green tea pie machine press mould of 500g/ block；
4) after the mixture spreading for cooling of cake being pressed into, it is dried to biodiversity content 15% at 50 DEG C, obtains purple perilla capsicum
Fish-bone glue cake；Product is blocky in black cake, and surface is glossy；There are light tea smell and strong purple perilla capsicum taste with sweet and sour flavor.
5) after drying, purple perilla capsicum fish-bone glue brick compositing aluminium bag is packed Ji Wei finished product.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (8)
1. a kind of purple perilla capsicum fish-bone glue brick, it is characterised in that: the purple perilla capsicum fish-bone glue brick be by it is following by mass percentage
The raw material of meter is made:
2. a kind of purple perilla capsicum fish-bone glue brick according to claim 1, it is characterised in that: the purple perilla capsicum fish-bone glue brick is
It is made of following raw material by mass percentage:
3. a kind of purple perilla capsicum fish-bone glue brick according to claim 1, it is characterised in that: in the fish-bone glue, with solid
Object meter, mass percentage >=50%；
The purple perilla, to dry in terms of purple perilla, biodiversity percentage composition≤10%；
The capsicum, to dry in terms of capsicum, biodiversity percentage composition≤10%；
The ginger, to dry in terms of ginger, biodiversity percentage composition≤10%；
The Ampelopsis grossedentata extrat, in terms of general flavone, general flavone mass percentage >=50%.
4. a kind of purple perilla capsicum fish-bone glue brick according to claim 1, it is characterised in that: the fish-bone glue is by following step
Suddenly it is prepared: fresh or freezing small fish or fish pomace being cleaned up, shreds and is crushed with pulverizer, crushed
Mesh number 20-40 mesh；Smashed fish-bone slurry is placed in not iron rust steel container and carries out infusion at a temperature of 100 DEG C, until fish-bone is starched
Solid quality percentage composition in liquid stops infusion after being 50%, cooling stand-by.
5. a kind of purple perilla capsicum fish-bone glue brick according to claim 1, it is characterised in that: the purple perilla is according to the following steps
It is prepared: using fresh perilla leaf, after blanching 1 minute, cut with kitchen knife in 100 DEG C of hot water after washing with water completely
It is broken into 3-5cm size dimension, biodiversity percentage composition≤10% is dried in drying machine.
The capsicum is to be prepared according to the following steps: blanching 1 divides in 100 DEG C of hot water after being cleaned up fresh capsicum with water
Clock is chopped into 3-5cm size dimension with kitchen knife, biodiversity percentage composition≤10% is dried in drying machine；
The ginger is to be prepared according to the following steps: being chopped into 3- with kitchen knife after being cleaned up fresh ginger with water
5cm size dimension is dried to biodiversity percentage composition≤10% in drying machine.
6. a kind of purple perilla capsicum fish-bone glue brick according to claim 1, it is characterised in that: the Ampelopsis grossedentata extrat be by with
Lower step is prepared: using the fresh cauline leaf of vine tea, obtaining vine tea dry feedstock after dry under the conditions of 35~45 DEG C of temperature；
Vine tea dry feedstock is obtained into vine tea extracting solution using ethanol extraction method, then spray-dried method obtains Ampelopsis grossedentata extrat.
7. a kind of preparation method of purple perilla capsicum fish-bone glue brick according to claim 1, it is characterised in that including following behaviour
Make step:
(1) all raw materials are weighed by said ratio to be placed in blend tank, is stirred evenly；
(2) mixture stirred evenly is put into steam copper and steams 10-15min；
(3) mixture after steaming is utilized into mold compression moulding；
(4) by after the mixture spreading for cooling of compression moulding, it is dried to biodiversity percentage composition 15-20% at 30-50 DEG C, obtains purple
Soviet Union's capsicum fish-bone glue brick；
(5) purple perilla capsicum fish-bone glue brick is packed with compositing aluminium bag or paper bag packing is finished product.
8. preparation method according to claim 7, it is characterised in that: mold described in step (3) is Shi Mo.
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