CN111903955A - Method for preparing high-calcium flavor sauce by utilizing longsnout catfish steaks - Google Patents
Method for preparing high-calcium flavor sauce by utilizing longsnout catfish steaks Download PDFInfo
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- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 24
- 239000011575 calcium Substances 0.000 title claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 24
- 235000019634 flavors Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 20
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- 238000006243 chemical reaction Methods 0.000 claims abstract description 18
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- 238000010438 heat treatment Methods 0.000 claims description 16
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- 235000021552 granulated sugar Nutrition 0.000 claims description 5
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M sodium bicarbonate Substances [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 5
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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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a method for preparing high-calcium flavor sauce by using longsnout catfish fillets, which is characterized in that the long snout catfish fillets which are byproducts of deep processing are taken as raw materials, and the high-calcium flavor sauce product is prepared by the operations of soaking, fishy smell removing, degreasing, crushing, enzymolysis, Maillard reaction, superfine grinding, sauce material preparation, filling, sterilization and the like. The high-calcium flavor sauce prepared by the method is convenient to carry and can be eaten after being opened; the product is rich in Maillard reactants of fish protein hydrolysate and xylose, and has good flavor; is rich in superfine fishbone powder and calcium.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a method for preparing high-calcium flavor sauce by using longsnout catfish steaks.
Background
Channel catfish and pincer catfish, which belong to catorders and family leiocaridae, of channel catfish belong to the North America, and are widely introduced and cultured in China later. The leiocassis longirostris is tender and delicious in meat, rich in protein and fat, popular with consumers in China and also an export popular product. With the development of industry, the deep processing degree of the longsnout catfish is continuously improved, and various longsnout catfish products such as the minced longsnout catfish, the longsnout catfish slices and the like continuously appear. The longsnout catfish steak is a longsnout catfish bone with an entire spinal column, is a main byproduct of longsnout catfish deep processing, is rich in fishbone content, contains part of unused minced meat, and has great development and utilization values.
The flavor sauce is a seasoning with optimized food or food flavor, and is an indispensable dish and cooking seasoning in daily life of consumers in China at present. With the diversification of food and the continuous improvement of the requirements of people on the nutrition and the flavor of food, the traditional sauce products can not meet the development requirements of modern food, and even new flavor sauce products with health care functions, which are convenient, nutritional and delicious, have wide market potential.
Disclosure of Invention
The invention aims to provide a method for preparing high-calcium flavor sauce by using longsnout catfish steaks.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for preparing high-calcium flavor sauce by using longsnout catfish steaks comprises the following steps:
step 1: putting the longsnout catfish steak into a soaking pool, injecting a soaking solution into the soaking pool to enable the soaking solution to completely submerge the longsnout catfish steak for 45-60min, then washing with purified water, and draining off surface water to obtain the fishy and degreased longsnout catfish steak; the soak solution consists of NaCl solution in 2.5-3.5 wt% and NaHCO solution in 3.5-4.5 wt%3A mixed solution composed of the solutions;
step 2: uniformly crushing the fishy smell removed and degreased longsnout catfish fillets until the particle size is 3-5mm to obtain fillet particles;
and step 3: mixing the fish steak particles with purified water according to the mass ratio of 1:4-6, dropwise adding 0.1-0.5% NaOH solution, adjusting the pH value to 7.8-8.2, adding alkaline protease, keeping the temperature at 52-58 ℃, and performing enzymolysis for 3.5-4.5 h; then, heating to boiling for enzyme deactivation treatment to obtain mixed liquor after enzymolysis;
and 4, step 4: filtering the mixed solution after enzymolysis, and respectively collecting filtrate and filter residue; processing the filter residue by a fish separator, and respectively collecting fish mince and fish bone particles;
and 5: mixing the filtrate with xylose at a mass ratio of 100:3-5, heating to boil, and carrying out heat preservation treatment for 60-70min to obtain Maillard reaction liquid; concentrating the Maillard reaction solution to 20-25% of the original volume to obtain Maillard reaction concentrated solution;
step 6: putting the fish bone particles into a vacuum drying furnace, vacuum-drying until the water content is less than or equal to 10%, and then crushing to 40 meshes to obtain fish bone coarse powder; pulverizing the fishbone coarse powder to 300-;
and 7: uniformly mixing 40-60 parts by weight of minced fish, 15-20 parts by weight of ultramicro fishbone powder, 10-20 parts by weight of vegetable oil, 5-10 parts by weight of diced mushroom, 5-10 parts by weight of ham, 0-10 parts by weight of dried egg, 3-5 parts by weight of broad bean paste, 0-2.5 parts by weight of millet pepper, 1.5-3.0 parts by weight of white granulated sugar, 1-1.5 parts by weight of sesame, 3-5 parts by weight of cooking wine, 1.5-3.0 parts by weight of ginger powder, 1.5-3.0 parts by weight of scallion powder, 0.5-1.0 part by weight of pepper, 0.5-1.0 part by weight of salt and 0.25-1.0 part by weight of Maillard reaction concentrated solution, putting into a stirring jacketed pan, stirring and heating to boil, and preserving heat for 5-8min to obtain the sauce.
The preferable technical scheme is as follows: the enzyme activity of the alkaline protease is 5-20 ten thousand U, and the addition amount is 0.25-0.50% of the mass of the mixed solution.
The preferable technical scheme is as follows: the fish separator is a roller type fish separator, and the aperture of a separation mesh is 40-60 meshes.
The preferable technical scheme is as follows: the ginger powder is prepared by crushing dried ginger to 60-80 meshes; the scallion powder is prepared by crushing dry chives into 60-80 meshes.
The preferable technical scheme is as follows: NaCl solution and NaHCO3The mass ratio of the solutions is 0.8-1.2: 1.
due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the invention uses the soak solution to soak the longsnout catfish fillets, which is beneficial to improving the fishy smell removing and degreasing effects of the longsnout catfish fillets.
2. The invention carries out Maillard reaction on the fish protein hydrolysate and xylose to prepare Maillard reactant, and the Maillard reactant is added into the fish paste for preparation, so that the paste product can be obviously optimized to be excellent.
3. The invention adopts superfine grinding to process fishbone, which is beneficial to the absorption and utilization of fishbone nutrition.
4. The prepared sauce product is convenient to carry and can be eaten after being opened; the fish protein hydrolysate is rich in Maillard reactants of the fish protein hydrolysate and xylose, and has good flavor; is rich in superfine fishbone powder and calcium.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: method for preparing high-calcium flavor sauce by utilizing longsnout catfish steaks
A method for preparing high-calcium flavor sauce by using longsnout catfish steaks is characterized by comprising the following technical steps.
(1) Ultrasonic-assisted immersion deodorization degreasing
The raw material of the longsnout catfish steak is a fresh fish steak obtained by killing, cleaning and cutting the longsnout catfish or a frozen fish steak after unfreezing.
Placing raw material of Ictalurus catfish fillet into a soaking pool at room temperature, injecting soaking liquid into the soaking pool to make the soaking liquid completely submerge the Ictalurus catfish fillet for 52min, washing with a large amount of food-grade purified water, and draining off surface water to obtain deodorized and degreased Ictalurus catfishAnd (4) row. The soak solution comprises 3m% of NaCl and 4m% of NaHCO3The mixed solution of (2) was prepared as follows: 1 in a mass ratio.
(2) Crushing treatment
And (3) uniformly crushing the longsnout catfish steak subjected to fishy smell removal and degreasing in the step (1) by using a food sanitation grade crusher until the particle size is 4mm to obtain fish steak particles for later use.
(3) Enzymolysis treatment
Mixing the fish steak particles in the step (2) with food-grade purified water according to the mass ratio of 1:5, dropwise adding 0.3m% NaOH solution, adjusting the pH of the mixed solution to 8, adding alkaline protease, keeping the temperature at 55 ℃, and performing enzymolysis for 4 hours; then, heating to boiling and preserving heat for 10min for enzyme deactivation treatment. The alkaline protease has the enzyme activity of 10 ten thousand U, and the addition amount is 0.4 percent of the mass of the mixed solution.
(4) Separation treatment
In the first step, filtration is performed. Filtering the mixed solution obtained in the step (3) after enzymolysis by adopting a 100-mesh filter screen, and respectively collecting filtrate and filter residue.
And step two, meat is collected. And (4) processing filter residues by using a fish separator, and respectively collecting fish mince and fish bone particles. The fish separator is a roller type fish separator, and the aperture of a separation mesh is 50 meshes.
(5) Preparation of Maillard reaction concentrate
Mixing the filtrate obtained in the step (4) with xylose according to the mass ratio of 100:4, placing the mixture into stainless steel heating equipment with a steam condensation and collection device, quickly heating the mixture to boiling, and carrying out heat preservation treatment for 65 min; after the treatment is finished, a Maillard reaction solution is obtained.
Putting the Maillard reaction liquid into vacuum decompression concentration equipment, boiling and concentrating under the condition of vacuum gauge pressure of-0.08 to-0.10 MPa to 22 percent of the original volume to obtain Maillard reaction concentrated liquid for later use.
(6) Preparation of ultramicro fishbone powder
And (3) drying the fishbone particles in the step (4) in vacuum at the temperature of 80 ℃ under the vacuum gauge pressure of-0.09 MPa until the water content is lower than 10%, and then crushing the fishbone particles to 40 meshes by using a food hygiene grade crusher to obtain fishbone coarse powder.
And (3) crushing the fishbone coarse powder into 350-mesh average material particles by adopting food sanitation grade superfine crushing equipment to obtain superfine fishbone powder for later use.
(7) Sauce for making
Uniformly mixing 50 parts by weight of minced fish, 18 parts by weight of superfine fishbone powder, 15 parts by weight of vegetable oil, 7 parts by weight of diced mushroom, 7 parts by weight of ham, 5 parts by weight of dried egg, 4 parts by weight of thick broad-bean sauce, 1 part by weight of capsicum frutescens, 2 parts by weight of white granulated sugar, 1.3 parts by weight of sesame, 4 parts by weight of cooking wine, 2 parts by weight of ginger powder, 2.5 parts by weight of shallot powder, 0.8 part by weight of pepper, 0.7 part by weight of salt and 0.5 part by weight of Maillard reaction concentrated solution according to a proportion, putting the mixture into a food-grade stirring jacketed kettle, stirring and heating until the material boils, and preserving heat for 6min to obtain the sauce.
The ginger powder is prepared by crushing dried ginger to 60 meshes.
The scallion powder is prepared by crushing dry scallion into 60 meshes.
The food-grade stirring jacketed kettle is made of stainless steel, and materials in the kettle are heated by high-pressure steam in the interlayer.
(8) Filling and sterilizing
The packaging material for filling can is tinplate can or glass can, the empty can and can cover are cleaned, soaked in 90-100 deg.C hot water for sterilization for 15-20min, and drained for use.
The canning method is that the sauce is filled into an empty can according to the value ratio of the volume of the sauce to the volume of the empty can (93-98):100 ″, the can body filled with the sauce is placed into the environment with the vacuum gauge pressure of-0.09 to-0.10 MPa for exhausting for 3-5min, and then the can body is sealed. The sealing cover adopts a gland sealing mode of a tinplate can, and adopts a metal glue dripping cover screwing cover sealing mode of a glass can.
And (3) carrying out heat preservation and sterilization on the sealed tank body at the high temperature of 121-125 ℃ for 15-20min, and then cooling to the temperature below 40 ℃ to obtain the high-calcium flavor sauce product.
The high-calcium flavor sauce is convenient to carry and can be eaten after being opened; the product is rich in Maillard reactants of fish protein hydrolysate and xylose, and has good flavor; is rich in superfine fishbone powder and calcium.
Example 2: method for preparing high-calcium flavor sauce by utilizing longsnout catfish steaks
A method for preparing high-calcium flavor sauce by using longsnout catfish steaks comprises the following steps:
step 1: putting the longsnout catfish steak into a soaking pool, injecting a soaking solution into the soaking pool to enable the soaking solution to completely submerge the longsnout catfish steak for 45min, then washing with purified water, and draining off surface water to obtain the fishy and degreased longsnout catfish steak; the soak solution consists of NaCl solution with the mass fraction of 2.5 percent and NaHCO with the mass fraction of 3.5 percent3A mixed solution composed of the solutions;
step 2: uniformly crushing the fishy smell removed and degreased longsnout catfish fillets until the particle size is 3mm to obtain fillet particles;
and step 3: mixing the fish steak particles with purified water according to the mass ratio of 1:4, dropwise adding 0.1% NaOH solution, adjusting the pH value to 7.8, then adding alkaline protease, keeping the temperature at 52 ℃, and performing enzymolysis for 3.5 hours; then, heating to boiling for enzyme deactivation treatment to obtain mixed liquor after enzymolysis;
and 4, step 4: filtering the mixed solution after enzymolysis, and respectively collecting filtrate and filter residue; processing the filter residue by a fish separator, and respectively collecting fish mince and fish bone particles;
and 5: mixing the filtrate with xylose according to the mass ratio of 100:3, heating to boil, and carrying out heat preservation treatment for 60min to obtain Maillard reaction liquid; concentrating the Maillard reaction solution to 20% of the original volume to obtain a Maillard reaction concentrated solution;
step 6: putting the fish bone particles into a vacuum drying furnace, vacuum-drying until the water content is less than or equal to 10%, and then crushing to 40 meshes to obtain fish bone coarse powder; then pulverizing the fishbone coarse powder to 300 meshes to obtain ultramicro fishbone powder;
and 7: uniformly mixing 40 parts by weight of minced fish, 15 parts by weight of ultrafine fishbone powder, 10 parts by weight of vegetable oil, 5 parts by weight of diced mushroom, 5 parts by weight of ham, 3 parts by weight of thick broad-bean sauce, 0.5 part by weight of capsicum frutescens, 1.5 parts by weight of white granulated sugar, 1 part by weight of sesame, 3 parts by weight of cooking wine, 1.5 parts by weight of ginger powder, 1.5 parts by weight of shallot powder, 0.5 part by weight of pepper, 0.5 part by weight of salt and 0.25 part by weight of Maillard reaction concentrated solution, putting into a stirring jacketed kettle, stirring and heating until the materials are boiled, and preserving heat for 5min to obtain the sauce.
The preferred embodiment is: the enzyme activity of the alkaline protease is 5 ten thousand U, and the addition amount of the alkaline protease is 0.50 percent of the mass of the mixed solution.
The preferred embodiment is: the fish separator is a roller type fish flesh separator, and the aperture of a separation mesh is 40 meshes.
The preferred embodiment is: the ginger powder is prepared by crushing dried ginger to 60 meshes; the scallion powder is prepared by crushing dry chives into 60 meshes.
The preferred embodiment is: NaCl solution and NaHCO3The mass ratio of the solutions is 0.8: 1.
example 3: method for preparing high-calcium flavor sauce by utilizing longsnout catfish steaks
A method for preparing high-calcium flavor sauce by using longsnout catfish steaks comprises the following steps:
step 1: putting the longsnout catfish steak into a soaking pool, injecting a soaking solution into the soaking pool to enable the soaking solution to completely submerge the longsnout catfish steak for 60min, then washing with purified water, and draining off surface water to obtain the fishy and degreased longsnout catfish steak; the soak solution consists of 3.5 percent of NaCl solution and 4.5 percent of NaHCO by mass3A mixed solution composed of the solutions;
step 2: uniformly crushing the fishy smell removed and degreased longsnout catfish fillets until the particle size is 5mm to obtain fillet particles;
and step 3: mixing the fish steak particles with purified water according to the mass ratio of 1:6, dropwise adding 0.5% NaOH solution, adjusting the pH value to 8.2, then adding alkaline protease, keeping the temperature at 58 ℃, and performing enzymolysis for 4.5 h; then, heating to boiling for enzyme deactivation treatment to obtain mixed liquor after enzymolysis;
and 4, step 4: filtering the mixed solution after enzymolysis, and respectively collecting filtrate and filter residue; processing the filter residue by a fish separator, and respectively collecting fish mince and fish bone particles;
and 5: mixing the filtrate with xylose according to the mass ratio of 100:5, heating to boil, and carrying out heat preservation treatment for 70min to obtain Maillard reaction liquid; concentrating the Maillard reaction solution to 25% of the original volume to obtain a Maillard reaction concentrated solution;
step 6: putting the fish bone particles into a vacuum drying furnace, vacuum-drying until the water content is less than or equal to 10%, and then crushing to 40 meshes to obtain fish bone coarse powder; then pulverizing the fishbone coarse powder to 400 meshes to obtain ultramicro fishbone powder;
and 7: uniformly mixing 60 parts by weight of minced fish, 20 parts by weight of ultramicro fishbone powder, 20 parts by weight of vegetable oil, 10 parts by weight of diced mushroom, 10 parts by weight of ham, 10 parts by weight of dried egg, 5 parts by weight of thick broad-bean sauce, 3.0 parts by weight of white granulated sugar, 1.5 parts by weight of sesame, 5 parts by weight of cooking wine, 3.0 parts by weight of ginger powder, 3.0 parts by weight of scallion powder, 1.0 part by weight of pepper, 1.0 part by weight of salt and 1.0 part by weight of Maillard reaction concentrated solution, putting into a stirring jacketed kettle, stirring and heating until the materials are boiled, and preserving heat for 8min to obtain the sauce.
The preferred embodiment is: the enzyme activity of the alkaline protease is 20 ten thousand U, and the addition amount of the alkaline protease is 0.25 percent of the mass of the mixed solution.
The preferred embodiment is: the fish separator is a roller type fish flesh separator, and the aperture of a separation mesh is 60 meshes.
The preferred embodiment is: the ginger powder is prepared by crushing dried ginger to 80 meshes; the scallion powder is prepared by crushing dry chives into 80 meshes.
The preferred embodiment is: NaCl solution and NaHCO3The mass ratio of the solutions is 1.2: 1.
the foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (5)
1. A method for preparing high-calcium flavor sauce by using longsnout catfish steaks is characterized by comprising the following steps: comprises the following steps:
step 1: putting the longsnout catfish fish into a soaking poolInjecting a soaking solution into the soaking pool to enable the soaking solution to completely submerge the longsnout catfish steak for 45-60min, then washing with purified water, and draining off surface water to obtain the fishy and degreased longsnout catfish steak; the soak solution consists of NaCl solution in 2.5-3.5 wt% and NaHCO solution in 3.5-4.5 wt%3A mixed solution composed of the solutions;
step 2: uniformly crushing the fishy smell removed and degreased longsnout catfish fillets until the particle size is 3-5mm to obtain fillet particles;
and step 3: mixing the fish steak particles with purified water according to the mass ratio of 1:4-6, dropwise adding 0.1-0.5% NaOH solution, adjusting the pH value to 7.8-8.2, adding alkaline protease, keeping the temperature at 52-58 ℃, and performing enzymolysis for 3.5-4.5 h; then, heating to boiling for enzyme deactivation treatment to obtain mixed liquor after enzymolysis;
and 4, step 4: filtering the mixed solution after enzymolysis, and respectively collecting filtrate and filter residue; processing the filter residue by a fish separator, and respectively collecting fish mince and fish bone particles;
and 5: mixing the filtrate with xylose at a mass ratio of 100:3-5, heating to boil, and carrying out heat preservation treatment for 60-70min to obtain Maillard reaction liquid; concentrating the Maillard reaction solution to 20-25% of the original volume to obtain Maillard reaction concentrated solution;
step 6: putting the fish bone particles into a vacuum drying furnace, vacuum-drying until the water content is less than or equal to 10%, and then crushing to 40 meshes to obtain fish bone coarse powder; pulverizing the fishbone coarse powder to 300-;
and 7: uniformly mixing 40-60 parts by weight of minced fish, 15-20 parts by weight of ultramicro fishbone powder, 10-20 parts by weight of vegetable oil, 5-10 parts by weight of diced mushroom, 5-10 parts by weight of ham, 0-10 parts by weight of dried egg, 3-5 parts by weight of broad bean paste, 0-2.5 parts by weight of millet pepper, 1.5-3.0 parts by weight of white granulated sugar, 1-1.5 parts by weight of sesame, 3-5 parts by weight of cooking wine, 1.5-3.0 parts by weight of ginger powder, 1.5-3.0 parts by weight of scallion powder, 0.5-1.0 part by weight of pepper, 0.5-1.0 part by weight of salt and 0.25-1.0 part by weight of Maillard reaction concentrated solution, putting into a stirring jacketed pan, stirring and heating to boil, and preserving heat for 5-8min to obtain the sauce.
2. The method for preparing the high-calcium flavored sauce from the longsnout catfish fillets according to claim 1, which comprises the following steps: the enzyme activity of the alkaline protease is 5-20 ten thousand U, and the addition amount is 0.25-0.50% of the mass of the mixed solution.
3. The method for preparing the high-calcium flavored sauce from the longsnout catfish fillets according to claim 1, which comprises the following steps: the fish separator is a roller type fish separator, and the aperture of a separation mesh is 40-60 meshes.
4. The method for preparing the high-calcium flavored sauce from the longsnout catfish fillets according to claim 1, which comprises the following steps: the ginger powder is prepared by crushing dried ginger to 60-80 meshes; the scallion powder is prepared by crushing dry chives into 60-80 meshes.
5. The method for preparing the high-calcium flavored sauce from the longsnout catfish fillets according to claim 1, which comprises the following steps: NaCl solution and NaHCO3The mass ratio of the solutions is 0.8-1.2: 1.
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