CN109601966A - A kind of preparation method of fish-bone thick chilli sauce - Google Patents
A kind of preparation method of fish-bone thick chilli sauce Download PDFInfo
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- CN109601966A CN109601966A CN201811517432.4A CN201811517432A CN109601966A CN 109601966 A CN109601966 A CN 109601966A CN 201811517432 A CN201811517432 A CN 201811517432A CN 109601966 A CN109601966 A CN 109601966A
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- chilli sauce
- thick chilli
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of preparation methods of fish-bone thick chilli sauce, are made using the fish-bone flesh of fish of pimiento and grisped grass carp fish as primary raw material；Compared with common thick chilli sauce, single thick chilli sauce is effectively changed into multi-functional castor by addition treated fish oil, flavor substance more horn of plenty, nutritive value more horn of plenty, the fragrance of rice wine, fish-bone it is fresh fragrant with capsicum perfect combination, taste flavor is unique；Fishlike smell is smaller, is easier to be received by general population；And the fish-bone of waste material is typically used as raw material using cost, it is processed as fish oil, it is easy to operate, cost is reduced, the free aminoacid content in thick chilli sauce is added, use rice-pudding leaf as plastic closures laminated cover material, it can effectively prevent the invasion of some microorganisms, increase the thick chilli sauce resting period, and with the storage of time, new flavor can be increased to thick chilli sauce, it is green and healthy for giving compared to other seal closures.
Description
Technical field
The present invention relates to the preparation technical field of thick chilli sauce more particularly to a kind of preparation methods of fish-bone thick chilli sauce.
Background technique
Thick chilli sauce is to pass through common flavouring made of oil system or water system using capsicum as primary raw material.Capsicum dark reddish brown
Fragrance is various, and color is beautiful, and fragrance is pure, long times of aftertaste after eating.Protein rich in, carbon hydrate in capsicum
Object, calcium, phosphorus, iron, niacin, carotene, the nutriments such as vitamin C, capsorubin more have good antioxidation.
Fish-bone is as the waste material during fish processing and utilization, because of its calcareous abundant extensive pass by many researchers
Note, existing research direction mainly extract collagen, chondroitin etc..The processing and utilization of fish-bone imitates entire food service industry and society
Beneficial important in inhibiting.Fish-bone is applied in the preparation of thick chilli sauce, the nutritive value of thick chilli sauce will be effectively improved, however made
Make technique and fish-bone material selection it is improper would generally flavor on fish-bone thick chilli sauce and nutrition generate some influences, some fishes
The fishy smell of bone is larger, and nutritive value is limited, not suitable raw material.
Therefore select one kind full of nutrition, flavor is suitable for that the small fish-bone of fishlike smell carries out fish-bone thick chilli sauce to be worth in production
Inquire into, grisped grass carp be it is a kind of with semen viciae fabae be eat freshwater fish, solid, salubrious, the crisp mouth of meat, resistant to cook is not rotten and meat flavour is clear
It is fragrant palatable, and grisped grass carp, with semen viciae fabae feeding, fishlike smell is less, is widely loved by the people.
If can be applied in the preparation of fish-bone thick chilli sauce using grisped grass carp as raw material with suitable preparation method, it will
It solves the problems, such as some existing for existing fish-bone thick chilli sauce.
Summary of the invention
Goal of the invention: in order to overcome problems of the prior art, the invention proposes a kind of preparations of fish-bone thick chilli sauce
Method；.
Technical solution: in order to solve the above-mentioned technical problem, the technical scheme adopted by the invention is as follows: a kind of fish-bone thick chilli sauce
Preparation method, include the following steps:
(1) processing of thick chilli sauce raw material: by fresh pimiento, clear water is cleaned, removes handle, blends spare；Young ginger and garlic clove
Surface moisture is dried after cleaning, is mixed by the mass ratio of 1:1, and chopping obtains young ginger mashed garlic mixture, spare；Sword bean is cut into
1-2cm wide strip after boiling water shortening 1-5min, drains, and moisture control is spare in 50-60%；
(2) grisped grass carp fish: being carried out the separation of fish-bone and the flesh of fish by the processing of grisped grass carp fish, and fish-bone is chopped into 3-5cm wide pieces
Shape, be put into high-pressure steam sterilizing pan carry out autoclaving 15-30min it is spare, boiling temperature be 121-130 DEG C；The flesh of fish is cut into
0.5-1cm wide bulk is quickly cooked with steam, and it is spare that lasting 1-3min obtains the shortening flesh of fish:
(3) preparation of fish oil: take part steps (2) treated fish-bone and water pulverize according to the mass ratio of 1:2 it is even
Slurry adjusts pH to 7.0-8.0, and protease is added, digests 60-180min at 45-55 DEG C；After enzymatic hydrolysis, using immersion method
It goes out enzyme activity, the fish-bone after enzyme deactivation is put into a centrifuge and is taken after being centrifuged 15-20min with the speed of 10000-12000rpm
Clear liquid obtains fish oil；Lower layer's fish-bone is spare；
(4) preparation of bone meal: lower layer's fish-bone after taking step (3) to be centrifuged pulverizes, and is put into baking oven and toasts at 105-120 DEG C
24-36h, stirring are broken into powder and cross 200-400 mesh, and it is spare to obtain bone meal；
(5) it the allotment of fish-bone thick chilli sauce: takes 130-150 parts of raw material capsicum spare in abovementioned steps, be added 20-40 parts
Bone meal, 20-30 parts of young ginger mashed garlic mixtures, 40-50 portions of sword beans and the 20-40 portions of flesh of fish, after sufficiently stirring evenly, stand 24-48h,
40-60 portions of height rice wine are added, leaching is from top to bottom poured, 30-90min is stood, is finally slowly added to 10-20 parts of fish oil, mixes thoroughly
Thick chilli sauce after being deployed；
(6) it bottles: in the vial that the thick chilli sauce after allotment is fitted into after sterilizing, clean rice-pudding of single layer in surface cover
Leaf covers to obtain fish-bone thick chilli sauce finished product.
More preferably, the pimiento chosen in step (1) is fresh picking, without rotten, disease-free, natural maturity, color
Damp uniform high-quality pimiento.
More preferably, protease described in step (3) is alkali protease, neutral proteinase, papain, flavor
One or more combinations of protease.
More preferably, the additional amount of protease described in step (3) is 500U/g-1500U/g.
More preferably, in step (3) immersion method go out enzyme activity bath temperature be 80-90 DEG C, time 20-60min.
More preferably, stirring described in step (4), which is smashed, beats 2-4min using pulper.
More preferably, the alcohol content of height rice wine described in step (5) is 50%-53%.
More preferably, rice-pudding leaf described in step (6) is complete rice-pudding leaf, is trimmed identical as bottleneck size.
The utility model has the advantages that a kind of preparation method of fish-bone thick chilli sauce provided by the invention, with pimiento and grisped grass carp fish
The fish-bone flesh of fish is made for primary raw material；By fish-bone it is broken after, through autoclaving, hydrolysis, enzyme deactivation and etc. upper layer after centrifugation
Fish oil is obtained, fish meal is made after lower layer's substance is dry.Fish-bone thick chilli sauce finally is prepared together with the ingredients such as capsicum, rice wine.With
Common thick chilli sauce is compared, and is had the advantage that
1) addition treated fish oil, flavor substance root is big abundant, and single thick chilli sauce is effectively changed into multi-functional tune
Taste bottle, nutritive value more horn of plenty, the fragrance of rice wine, the fresh perfume of fish-bone and capsicum perfect combination, taste flavor is unique, and sweet taste returns
Alcohol, after of long duration, even more vinosity is dense；
2) be not necessarily to special additive, natural green food, with the continuity of time, taste more preferably, the little particle of addition
The grisped grass carp flesh of fish, bigger compared to other common meat elasticity, fishlike smell is smaller, is easier to be received by general population；
3) fish-bone for being typically used as waste material using cost is processed as fish oil as raw material, easy to operate, adds thick chilli sauce
In free aminoacid content, the spicy of capsicum can also effectively cover remaining a small amount of fishlike smell, and entire thick chilli sauce has merged people
Various elements needed for body, prevent aging, can slight relief drinking habit；
4) it uses rice-pudding leaf as plastic closures laminated cover material, can effectively prevent the invasion of some microorganisms, increase thick chilli sauce
Resting period, and with the storage of time, new flavor can be increased to thick chilli sauce, it is green and healthy for giving compared to other seal closures.
Detailed description of the invention
It scores when the fish-bone thick chilli sauce finished product test that Fig. 1 is 1-2 of the embodiment of the present invention and prepared by comparative example 1, control group
Standard foundation.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of preparation method of fish-bone thick chilli sauce, includes the following steps:
(1) processing of thick chilli sauce raw material: by fresh picking, without rotting, disease-free, natural maturity, uniform color it is high-quality
Pimiento, clear water are cleaned, remove handle, blend spare；Surface moisture is dried after young ginger and garlic clove cleaning, it is mixed by the mass ratio of 1:1
It closes, chopping obtains young ginger mashed garlic mixture, spare；Sword bean is cut into 2cm wide strip, after boiling water shortening 5min, drains, moisture control
System is spare 60%；
(2) grisped grass carp fish: being carried out the separation of fish-bone and the flesh of fish by the processing of grisped grass carp fish, and fish-bone is chopped into 5cm wide pieces
Shape is put into high-pressure steam sterilizing pan and carries out autoclaving, and 130 DEG C, 15min；Spare, the flesh of fish is cut into 0.5cm wide bulk, uses
Steam quickly cooks, and it is spare that lasting 1min obtains the shortening flesh of fish:
(3) preparation of fish oil: take part steps (2) treated fish-bone and water than being pulverized according to the mass ratio of 1:2
Homogenate adjusts pH to 8.0, the alkali protease of 500U/g, solid-liquid ratio 1:2w/V is added；120min is digested at 45 DEG C；Enzyme
It after solution, is gone out enzyme activity using immersion method, bath temperature is 80 DEG C, time 40min；Fish-bone after enzyme deactivation is put into centrifuge
In 18min is centrifuged with the speed of 10000rpm after take supernatant to obtain fish oil；Lower layer's fish-bone is spare；
(4) preparation of bone meal: lower layer's fish-bone after taking step (3) to be centrifuged pulverizes, and is put into baking oven and toasts 28h at 105 DEG C,
4min is beaten using pulper；Stirring is broken into powder and crosses 300 meshes, and it is spare to obtain bone meal；
(5) it the allotment of fish-bone thick chilli sauce: takes 130 parts of raw material capsicum spare in abovementioned steps, 30 parts of bone meal, 20 is added
The young ginger mashed garlic mixture of part, 45 portions of sword beans and 30 portions of flesh of fish, after sufficiently stirring evenly, stand 36h, add 50 portions of 53 ° of rice wine,
Leaching is from top to bottom poured, 30min is stood, is finally slowly added to 20 parts of fish oil, mixes the thick chilli sauce after being deployed thoroughly；
(6) it bottles: in the vial that the thick chilli sauce after allotment is fitted into after sterilizing, clean rice-pudding of single layer in surface cover
Leaf chooses complete rice-pudding leaf, and trimming is identical as bottleneck size, covers to obtain fish-bone thick chilli sauce finished product.
Embodiment 2:
A kind of preparation method of fish-bone thick chilli sauce, includes the following steps:
(1) processing of thick chilli sauce raw material: by fresh pimiento, clear water is cleaned, removes handle, blends spare；Young ginger and garlic clove
Surface moisture is dried after cleaning, is mixed by the mass ratio of 1:1, and chopping obtains young ginger mashed garlic mixture, spare；Sword bean is cut into
1cm wide strip after boiling water shortening 5min, drains, and moisture control is spare 50%；
(2) grisped grass carp fish: being carried out the separation of fish-bone and the flesh of fish by the processing of grisped grass carp fish, and fish-bone is chopped into 4cm wide pieces
Shape, be put into high-pressure steam sterilizing pan carry out autoclaving 15min it is spare, boiling temperature be 125 DEG C；The flesh of fish is cut into 1cm wide pieces
Shape is quickly cooked with steam, and it is spare that lasting 3min obtains the shortening flesh of fish:
(3) preparation of fish oil: take part steps (2) treated fish-bone and water pulverize according to the mass ratio of 1:2 it is even
Slurry adjusts pH to 7.0, and 1500U/g protease is added, digests 100min at 45 DEG C；After enzymatic hydrolysis, gone out using immersion method
Fish-bone after enzyme deactivation is put into a centrifuge and takes supernatant to obtain fish oil after being centrifuged 20min with the speed of 12000rpm by enzyme activity；Under
Layer fish-bone is spare；
(4) preparation of bone meal: lower layer's fish-bone after taking step (3) to be centrifuged pulverizes, and is put into baking oven and toasts 30h at 110 DEG C,
Stirring is broken into powder and crosses 300 meshes, and it is spare to obtain bone meal；
(5) it the allotment of fish-bone thick chilli sauce: takes 150 parts of raw material capsicum spare in abovementioned steps, 40 parts of bone meal, 23 is added
The young ginger mashed garlic mixture of part, 45 portions of sword beans and 30 portions of flesh of fish, after sufficiently stirring evenly, stand 48h, add 60 portions of height rice wine,
Leaching is from top to bottom poured, 90min is stood, is finally slowly added to 10 parts of fish oil, mixes the thick chilli sauce after being deployed thoroughly；
(6) it bottles: in the vial that the thick chilli sauce after allotment is fitted into after sterilizing, clean rice-pudding of single layer in surface cover
Leaf covers to obtain fish-bone thick chilli sauce finished product.
Comparative example 1:
Other embodiments are same as Example 1, the difference is that the not grisped grass carp fish-bone used, but directly make
With common chicken bone and chicken bone is not digested, mouthfeel and color are very different with the present invention.
Comparative example 2:
Other embodiments are same as Example 1, the difference is that not carrying out the fish oil and bone meal of step (3)-(4)
Preparation, with reference to the Chinese invention patent of Publication No. 201310107076.X, a kind of little fish chili sauce and preparation method thereof is main
Wanting ingredient is small fish, cayenne pepper, salty sauce, soybean oil etc., and the invention will match after small fish frying with various unlike this patent
Material, which is formed by directly mixing, directly to be prepared in step (5) with small Dried fish, and bone meal and fish oil is not added.
Check analysis:
For above embodiments 1-2 and comparative example 1-2, while as a control group with permanent suitable board chilli garlic sauce；To finished product
The free amino acid of thick chilli sauce is determined, and carries out sensory evaluation scores comparison.
Measuring method:
(1) free amino acid:
1.1 sour hydrolysis process respectively take 25mg thick chilli sauce (embodiment 1, embodiment 2, comparative example 1, comparative example 2, blank example)
It is placed in 5mL ampoule bottle, 3mL 6mol/L hydrochloric acid, alcolhol burner high temperature drawing seal is added.The ampoule bottle sealed is put into
In (110 ± 1) DEG C thermostatic drying chamber, hydrolysis for 24 hours, takes out cooling.
Under nitrogen protection, 80 DEG C of heat ampoule bottles of water-bath, until sample is evaporated, weight.With derivative buffer solution (amino
Solid component A 1.24g in acid reagent box, solid component B 7.63g add ultrapure water dissolution to be settled to 500mL) repeatedly rinse peace
Small jar bottle, cleaning solution are transferred in 25mL volumetric flask, constant volume；0.45 μm of filtering with microporous membrane, it is spare.
1.2 sample derivatizations take filtered sample liquid 10mL into 50mL brown reagent bottle, and derivative reagent 2,4- is added
Dinitrofluorobenzene 5mL is mixed.It is put into 60 DEG C of water-baths, 60min is reacted in dark place, is cooled to room temperature, and equilibrating buffer is added
(solid component A 0.91g in amino-acid reagent box, solid component B 3.58g；Ultrapure water dissolution is added to be settled to 250mL) it is diluted to
Scale is stood, 0.45 μm of membrane filtration, the measurement of 10 μ L sample introductions.
1.3 determination condition chromatographic columns are according to Lyntech Corporation's amino acid analysis dedicated columns (4.6mm × 250mm, 5 μm)；Flowing
Phase A: acetonitrile-water=1:1 (V/V)；Mobile phase B: Mobile phase B phase solid component 4.1g in amino-acid reagent box adds ultrapure water-soluble
Solution, glacial acetic acid adjust pH=6.4-6.8, and 10mLN is added, and N- dimethylformamide is settled to 1000mL；Column temperature: 27 DEG C；Mobile phase
Total flow is 1.2mL/min；Detection wavelength: 360nm；Using binary gradient elutes, linear gradient elution program is as shown in table 1.
1 gradient elution program of table
(2) sensory evaluation scores method:
15 sensory evaluation persons carry out subjective appreciation to finished product, take steamed bun or the cucumber of equivalent, dip in equivalent difference respectively and match
The thick chilli sauce of side stops 5-10s, and successively smelling, each sample of trial test, (main from sauce body color, form, fragrance, flavour respectively
To include peppery, salty, fresh, sweet tea), being described property is analyzed in terms of comprehensive mouthfeel five, given a mark (statistics according still further to the standard of Fig. 1
As a result mean value is taken)；Last in summary five aspects carry out fancy grade to the thick chilli sauce of three kinds of different formulations according to the standard of Fig. 1
It gives a mark (statistical result takes mean value).Ideal thick chilli sauce standard are as follows: the bright-coloured glow of sauce body is glossy, paste flavor is strong, pungent is prominent,
It is salty it is fresh it is agreeable to the taste, natural taste is mellow aftertaste, these features can be used as the reference of evaluation and description.
Score basis can be with reference to shown in Fig. 1.
Interpretation of result:
(1) free aminoacid content
The composition (%) of amino acid content in 2 thick chilli sauce of table
From table 2 it can be seen that total amino acid content is followed successively by embodiment 2, embodiment 1, right from high to low in 5 kinds of thick chilli sauce
Ratio 2, comparative example 1, control group, and content has very big difference, and 2 phase of thick chilli sauce embodiment 1- embodiment prepared by the present invention
There is Amino acid profile more abundant than common fresh chilli sauce, and the fish oil fish-bone by processing addition helps to promote content
Amino acid it is evenly dispersed, mouthfeel is more preferable.It is respectively containing 7 kinds of essential amino acid containing 18 kinds of amino acid in 5 kinds of thick chilli sauce
Methionine, lysine, valine, isoleucine, leucine, phenylalanine, threonine, it is necessary to which content is highest in amino acid is
The composition of threonine, lysine, different aminoacids provides different flavors for thick chilli sauce.Tyrosine and phenylalanine are capsicum
Sauce provides flavor, and embodiment 1, embodiment 2, comparative example 1, comparative example 2, two kinds of amino acid summations are respectively in control group
0.42%, 0.39%, 0.23%, 0.37%, 0.2%, it is seen that fish-bone thick chilli sauce prepared by the present invention is on flavor relative to right
Ratio and control group are more excellent.
(2) results of sensory evaluation:
3 sensory score result of table
From table 3 it can be seen that according to the result of the comprehensive marking of 15 sensory evaluation persons it is found that embodiment 2 is in color, shape
Score is above other groups in terms of state, fragrance, flavour and comprehensive mouthfeel；From the aspect of fancy grade, 2 average of embodiment
Also highest.It can thus be appreciated that embodiment 2 is more favourable, the analysis of causes: the fresh capsicum that embodiment 1 is added is more, so color is more
It is beautiful, the vivid protrusion of color；What comparative example 2 was added is whole dried fish, causes form to show slightly dispersion, therefore score is lower, fragrant
Gas fishlike smell is excessive, therefore organizes scoring height without other in contrast；More fish oil are added in embodiment 2, so that fragrance
More dense, so there is optimal fragrance, first three is embodiment 1, blank group, embodiment 2 respectively to comprehensive mouthfeel, but opinion likes journey
Degree, embodiment 2 are more liked by people.
Claims (8)
1. a kind of preparation method of fish-bone thick chilli sauce, it is characterised in that include the following steps:
(1) processing of thick chilli sauce raw material: by fresh pimiento, clear water is cleaned, removes handle, blends spare；Young ginger and garlic clove cleaning
After dry surface moisture, by 1:1 mass ratio mix, chopping, obtain young ginger mashed garlic mixture, it is spare；Sword bean is cut into 1-2cm
Wide strip after boiling water shortening 1-5min, drains, and moisture control is spare in 50-60%；
(2) grisped grass carp fish: being carried out the separation of fish-bone and the flesh of fish by the processing of grisped grass carp fish, and fish-bone is chopped into 3-5cm wide bulk, puts
It is spare to enter to carry out autoclaving 15-30min in high-pressure steam sterilizing pan, boiling temperature is 121-130 DEG C；The flesh of fish is cut into 0.5-
1cm wide bulk is quickly cooked with steam, and it is spare that lasting 1-3min obtains the shortening flesh of fish:
(3) preparation of fish oil: taking step (2) treated fish-bone and water to pulverize homogenate according to the mass ratio of 1:2, adjust pH to
7.0-8.0 is added protease, digests 60-180min at 45-55 DEG C；After enzymatic hydrolysis, gone out enzyme activity using immersion method, it will
Fish-bone after enzyme deactivation takes supernatant to obtain fish oil after putting into a centrifuge the speed centrifugation 15-20min with 10000-12000rpm,
Lower layer's fish-bone is spare；
(4) preparation of bone meal: lower layer's fish-bone after taking step (3) to be centrifuged pulverizes, and is put into baking oven and toasts 24- at 105-120 DEG C
36h, stirring are broken into powder and cross 200-400 mesh, and it is spare to obtain bone meal；
(5) allotment of fish-bone thick chilli sauce: take 130-150 parts of raw material capsicum spare in abovementioned steps, be added 20-40 parts of bone meal,
20-30 parts of young ginger mashed garlic mixtures, 40-50 portions of sword beans and the 20-40 portions of flesh of fish, after sufficiently stirring evenly, stand 24-48h, add
40-60 portions of height rice wine from top to bottom pour leaching, stand 30-90min, are finally slowly added to 10-20 parts of fish oil, mix thoroughly and adjusted
Thick chilli sauce after matching；
(6) it bottles: in the vial that the thick chilli sauce after allotment is fitted into after sterilizing, the clean rice-pudding leaf of single layer in surface cover, envelope
Cover to obtain fish-bone thick chilli sauce finished product.
2. the preparation method of fish-bone thick chilli sauce according to claim 1, it is characterised in that: that chooses in step (1) is red peppery
Green pepper is fresh picking, without rotten, disease-free, natural maturity, the high-quality pimiento of uniform color.
3. the preparation method of fish-bone thick chilli sauce according to claim 1, it is characterised in that: protease described in step (3)
For one or more combinations of alkali protease, neutral proteinase, papain, flavor protease.
4. the preparation method of fish-bone thick chilli sauce according to claim 1, it is characterised in that: protease described in step (3)
Additional amount be 500U/g-1500U/g.
5. the preparation method of fish-bone thick chilli sauce according to claim 1, it is characterised in that: immersion method goes out in step (3)
The bath temperature of enzyme activity is 80-90 DEG C, time 20-60min.
6. the preparation method of fish-bone thick chilli sauce according to claim 1, it is characterised in that: stir and beat described in step (4)
It is broken that 2-4min is beaten using pulper.
7. the preparation method of fish-bone thick chilli sauce according to claim 1, it is characterised in that: height rice described in step (5)
The alcohol content of wine is 50%-53%.
8. the preparation method of fish-bone thick chilli sauce according to claim 1, it is characterised in that: rice-pudding leaf described in step (6) is
Complete rice-pudding leaf is trimmed identical as bottleneck size.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111903955A (en) * | 2020-08-16 | 2020-11-10 | 合肥工业大学 | Method for preparing high-calcium flavor sauce by utilizing longsnout catfish steaks |
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| CN103652814A (en) * | 2013-11-26 | 2014-03-26 | 天津市宽达水产食品有限公司 | Enzymatic fishbone chilli sauce and preparation method thereof |
| CN104366437A (en) * | 2014-11-11 | 2015-02-25 | 中国科学院青岛生物能源与过程研究所 | Table sauce enriched in n-3 polyunsaturated fatty acids and preparation method thereof |
| CN106833866A (en) * | 2017-01-10 | 2017-06-13 | 大连工业大学 | A kind of method that biological enzymolysis extract UFA contents fish oil high |
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| CN103349303A (en) * | 2013-02-06 | 2013-10-16 | 柴华 | Processing method of fish flesh sauce |
| CN103652814A (en) * | 2013-11-26 | 2014-03-26 | 天津市宽达水产食品有限公司 | Enzymatic fishbone chilli sauce and preparation method thereof |
| CN104366437A (en) * | 2014-11-11 | 2015-02-25 | 中国科学院青岛生物能源与过程研究所 | Table sauce enriched in n-3 polyunsaturated fatty acids and preparation method thereof |
| CN106833866A (en) * | 2017-01-10 | 2017-06-13 | 大连工业大学 | A kind of method that biological enzymolysis extract UFA contents fish oil high |
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Application publication date: 20190412 |